The postman rang at the door on Saturday morning and woke us up.
Not a bad thing after all. On this way, we started the day earlier than we usually do on week-end. And we enjoyed more of the glorious sunny day.

Coming back from the farmers market, I was all happy with my finds: Big bunches of mizuna and red mustard.

As the weather was so Springy, Paprika and I quickly agreed to lunch on the fresh mix of greens and cheese sticks. But not any kind of cheese. Du Comté ! If you don’t know it yet, you must taste it and you’ll know what I mean.

The warm cheese coated in breadcrumbs is a pure melting goodness, balanced with the peppery taste of mizuna and red mustard leaves.

My kind of lunch. Simple, fresh and tasty.

On the same easy way, I made a fruit salad for dessert. I got nice stalks of rhubarb as well at the market and I was curious to prepare it raw for a change.

The vegetable thinly sliced, is soaked in sugar for an hour and then mixed with orange segments, mint and coconut chips. A nice combination: tangy, sweet and refreshing.

Paprika skipped that one. He’s not a big fan of rhubarb and the raw version did not convince him either.

Never mind it was a double serving for me and I felt just spoilt…

 © 2011 Viviane Perenyi Rhubarb Orange Mint and Coconut Salad

Comté Sticks (For 2 as a main)

2 slabs of Comté (100gr each), skin trimmed (if you can’t find Comté, try with a tasty semi-hard cheese)
1 egg whipped with 2 tbsp milk
80gr breadcrumbs
25gr polenta
125ml (1/2cup) milk
1 heaped tbsp cornstarch
400ml vegetable oil

In four separate shallow plates place milk, cornstarch, egg mixture and breadcrumbs and polenta mix.
Deep one by one cheese slab or stick -if you prefer to make it that way- in the milk. Strain well and coat all over in the cornstarch. Remove the excess of cornstarch and deep in the egg mixture. Strain well and then coat with breadcrumb/polenta mix. Press firmly on six sides of the slab to ensure an even coating. Repeat a second time, the coating of egg and breadcrumb/polenta.
In a skillet heat the oil. To test oil temperature, drop breadcrumbs in. They should fry and brown quickly. Prepare a plate lined with absorbent paper. Fry slabs/sticks by batch -if necessary- to ensure they do not stick in the skillet. Cook for about 10-15 seconds on each side or until lightly golden. Drain well and place on absorbant paper.
Serve hot.

 © 2011 Viviane Perenyi Rhubarb Sticks

La suite en français…

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