I’ve felt a lack of words lately. And combined with lack of time, it as led to very little posting here on the blog over the past months. I also feel that with Instagram taking over the casual, simple, everyday posting that I used to do more of, I really miss spending time here on the blog.
That said, I have been using my iPhone camera more and more. It is light and always in my handbag or pocket. And Instagram has definitely become my most active social media lately, snapping photos of this and that from my work and everyday life. Using my iPhone.
But I miss posting “real” photos. Also, I never think of sharing recipes like these here on the blog because they are so simple. But simple is good.
So today I thought I’d just share this very simple and fast, but oh-so-delicious recipe with you.
Summer plated.
And we need that here in Sweden (at least on the west coast) since we’ve experienced the coldest, windiest month of May we can remember. But we keep on hoping for warmer weather to come. And while waiting – and with the stone fruit from Mediterranean countries making an appearance at the market – it’s a good idea to brighten up your day with this salad.
…
A simple stone fruit caprese
serves 2
2 peaches, nectarines or apricots
handful of cherries
1 mozzarella cheese, about 100 g (or use Burrata if you’re lucky enough to find that)
handful of basil leaves, torn
2 tbsp extra virgin olive oil
1 tbsp white balsamic vinegar
fleur de sel + black pepper
1) Halve and pit the stone fruits of your choice and cut the larger ones into wedges. Tear the mozzarella roughly into pieces.
2) Get a bowl or a platter and layer stone fruit and mozzarella with torn basil leaves, sprinkling with balsamic and olive oil as you go. Finish with a pinch of fleur de sel and freshly ground pepper. Serve immediately.
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