Good evening, my beloved cookery-fans!
You definitely do not want to know how much I have eaten during the Easter festivities. And I definitely do not want to shock you. I think it is enough to say that it was way too much.
What I should admit at this point is that today, not even a week after this crapulence, we did something terrific and terrible at the same time. I cannot say whether it was an awesome or awful idea, however, we brought into being the first (is it the first?) "Banoffee-day" (Banoffee describes the cobination of banana, caramel and dark chocolate)!
Which means that me and my sisters prepared lots of so called "Banoffe-Sweets"; actually Banoffee-Cupcakes, Banoffe-Macaroons and a Banoffee-Pie! Hell that was decadent!
But never fear, I am not going to post all this today. Contrariwise, after all those sweets we could use something fresh, healthy and salty! So the recipe I am posting today is what I made out of these three adjectives: (okay, got me, I did not make it out of the adjectives, but did use some edibles!
light Spring-Salad with lettuce, avocado, plums, balsamico-marinated aspargus and chicken with a garlic-orange-basil French-Dressing
ingredients (4 people):
400 g chicken
16 pieces of white aspargus
1 large lettuce
4 garlic cloves
1 dl olive oil
0.3 dl vinegar
2 oranges, juice
1 handful basil
1 tablespoon mustard
1 tablespoon mayonnaise
4 tablespoons yoghurt
2 tablespoons balsamico
1 tablespoon of dried thyme
1 pot full of bouillon or hot water
1. bring pot with bouillon to a boil, meanwhile cut chicken and aspargus in fourth. As soon as water boils, put both into the pan and cook until they are cooked, then take out and marinate with dried thyme, salt and balsamico, put aside (you may also like to put it in the fridge over night)
2. finely slice plums and avocado, wash salad
3. mix yoghurt, mayonnaise, mustard, orange juice, hashed basil, pressed garlic cloves, vinegar and olive oil, salt and pepper
4. put all ingredients on a plate and top with dressing
ENJOY! See you!