While lying around the pool in Bali and being utterly lazy for a week, I decided once we return home our diet has to change to a healthier one with a lot less sugar (=less belly fat – at least that’s what research promises!).
I realized that I am hosting a bridge luncheon that very next week and decided to put my plan into action. I knew my fitness conscious bridge buddies would appreciate it as well.
However, while deciding what cake to bake, I came across my mom’s Rhubarb Torte recipe. Although it didn’t fit the ‘less sugar’ category, rhubarb is in season and not a fruit/veg you can get year round and I had a sudden craving.
So the menu came together like this:
| Insalata Caprese |
| Asparagus Salad |
| Chicken & Arugula Salad |
| Fresh Strawberries |
| Rosenblüten Secco |
| Van Houten chocolate covered almonds (from Singapore) |
| Rhubarb Torte (Omi's Recipe) |
| Whipped Cream |
| Wurzelbrot |
| homemade Bärlauch Pesto |
| Salted butter |
I’m always amazed at how quickly the Insalata Caprese is eaten. I had some ‘issues’ with the dressing for the Chicken & Arugula Salad, but after some searching, found an excellent substitute on the internet.
The blog I found the recipe on is called “Orangette” http://orangette.blogspot.com. I was so impressed by Molly Wizeberg’s blog, that I immediately ordered her book “A Homemade Life” http://www.amazon.com/Homemade-Life-Stories-Recipes-Kitchen/dp/1416551050
and have loved every word of it so far.
The asparagus salad’s dressing also gave me some trouble. I reduced the balsamic vinegar too long and it became almost solid. On the second try, I boiled it for only a minute or two. It turned out delicious and I could have eaten the dressing with a spoon.
Asparagus Salad
Epicurious
2 lbs asparagus, cut on diagonal into 1 – 2 in pieces
1 small red bell pepper, chopped
1/3 cup pecans, toasted and chopped
1/3 cup balsamic vinegar (boil 3 min until reduced by half)
3 Tbs. olive oil
1 Tbs. Dijon mustard
1 tsp. dried majoram
1 tsp. minced garlic
Whisk together ingredients for dressing.
Cook asparagus for 4 minutes and rinse with cold water. Mix with dressing.
Sprinkle with pecans and small red bell pepper.
Chicken and Arugula Salad
Ingredients:
· Chicken breast, cooked and cubed
· Arugula
· Grape tomatoes, halved
· Black kalamata olives, pitted
· Pine nuts, toasted
· Parmesan cheese, shaved
Dressing:
1 Tbs Dijon mustard, preferable Grey Poupon
3 Tbs good-quality red wine vinegar
½ tsp fine sea salt
5 Tbs good-quality olive oil
Combine mustard, vinegar, and salt in a small bowl, and whisk to combine. Add the oil one or two tablespoons at a time, whisking continuously to emulsify. Taste to correct vinegar-oil balance, if necessary
½ tsp fine sea salt
5 Tbs good-quality olive oil
Combine mustard, vinegar, and salt in a small bowl, and whisk to combine. Add the oil one or two tablespoons at a time, whisking continuously to emulsify. Taste to correct vinegar-oil balance, if necessary
OMI’S RHUBARB TORTE
1 cup flour
5 Tbs. powdered sugar
½ cup butter
½ tsp salt
Mix flour, sugar and salt together and cut in butter as you would for pie crust. Pat gently into an 8 by 8-inch greased baking pan. Bake 15 minutes at 350 degrees.
Prepare the following filling:
2 eggs, beaten
1 ½ cups granulated sugar
⅓ cup flour
¾ tsp. baking powder
dash of salt
2 cups diced rhubarb
¾ cup chopped nuts
Add the sugar, flour, baking powder and salt into the beaten eggs and mix well. Stir in rhubarb and chopped nuts.
Pour over slightly cooled crust; return to oven and bake an additional 40 to 45 minutes. Serve with a dab of whipped cream or ice cream. Serves 8 or 9.
