What happens when the king of vegetables meets the queen of shells? Well, it can only be magically delicious, right? When wild herbs, sugar snap peas, young peas and pomegranate seeds join asparagus and scallops, the taste sensation is perfect. And the best thing is: this delicious dish is on the table in half an hour!
With the wild herbs you can vary depending upon what the market or your garden offer. From my walk through the garden, I brought bronze fennel, pimpinelle, sorrel, wild garlic, rocket salad and a single leaf of woodruff to the kitchen. Now is the time to harvest the freshest and finest wild herbs or to buy them on the markets.
Asparagus salad with wild herbs and scallops
500 g green asparagus (lower third peeled)
500 g white asparagus, peeled
halve asparagus at an angle
100 g fresh green peas (alternatively frozen)
150 g of sugar snap peas
cut off each end
½ ts salt, ½ ts sugar
1 ts butter
bring to boil water with salt, sugar and butter, blanch the vegetables in it for 2 minutes, quench with ice water, drain well (possibly on paper towels)
3 TS pomegranate vinegar (or other fruity vinegar)
3 TS olive oil
3 TS mineral water
1 ts agave syrup
stir a vinaigrette with the whisk, pour half of it over the blanched vegetables
Madeira is a beautiful island. A paradise for hikers, plant lovers and peace seekers at any time of the year. The sporty alternative to cable car and basket sleigh ride is a walking distance from the ship to Cabo Girão – or (not quite as athletic) to Câmara de Lobos, the most beautiful fishing village of the island. Here you can read the captain’s shore leave recommendation: “Three walks in Madeira”
When strawberries step on the stage, you can be sure: Now it’s getting delicious! With this strawberry-orange-mascarpone-cake they have a big performance! Their role in the play: the icing of a fine, fresh cake made from orange, mascarpone, curd and cream. Strawberry’s duet partner is the vanilla. Unbeatable!