Warning: Bad Poetry
Hello, hello, whoever you are, whoever you are today.
I'm in quite the silly mood but don't have much to say.
There's a new column out if you'd like to know.
I've been quite busy but even so
there's always time to think of food
when silliness is the mood.
Honey Roasted Pear with an Apple Thyme Vinaigrette (Serves 8)
Vinaigrette
5 tablespoons of unsweetened apple juice
4 tablespoons of white wine vinegar or cider vinegar
1 small shallot, finely diced
2 teaspoons of fresh thyme, chopped
⅓ cup of vegetable oil
A splash of balsamic vinegar
Pears
2 bunches of fresh thyme
4 grainy but firm pears, halved and cored
⅓ cup of honey
Coarse salt and black pepper to taste
Salad
1 small head of butter head lettuce, torn
115 grams of rocket
120 grams of blue cheese, crumbled
½ cup of hazelnuts, coarsely chopped
Vinaigrette ● Whisk all ingredients in a small bowl.
Pears and salad ● Preheat oven to 175 degrees Celsius.
● Place thyme sprigs on a baking sheet or parchment paper.
● Place your pear halves, cut side down, on a chopping board. Starting 1.5 centimeters from each stem, cut lengthwise into 1 centimeter slices. Apply pressure gently to fan out the slices.
● Place pears directly on the thyme. Drizzle the pears with honey then sprinkle with salt and pepper. Bake until pears are tender, about 15 minutes. Turn your oven off and allow them to rest in place for half an hour before serving.
● Combine lettuce, rocket in a large bowl. Add prepared vinaigrette and toss to coat. You could also opt to serve the vinaigrette separately. Divide salad into separate portions. Place the pear halves alongside your salad. Garnish your salad with blue cheese and top with hazelnuts.
Hello, hello, whoever you are, whoever you are today.
I'm in quite the silly mood but don't have much to say.
There's a new column out if you'd like to know.
I've been quite busy but even so
there's always time to think of food
when silliness is the mood.
Honey Roasted Pear with an Apple Thyme Vinaigrette (Serves 8)
Vinaigrette
5 tablespoons of unsweetened apple juice
4 tablespoons of white wine vinegar or cider vinegar
1 small shallot, finely diced
2 teaspoons of fresh thyme, chopped
⅓ cup of vegetable oil
A splash of balsamic vinegar
Pears
2 bunches of fresh thyme
4 grainy but firm pears, halved and cored
⅓ cup of honey
Coarse salt and black pepper to taste
Salad
1 small head of butter head lettuce, torn
115 grams of rocket
120 grams of blue cheese, crumbled
½ cup of hazelnuts, coarsely chopped
Vinaigrette ● Whisk all ingredients in a small bowl.
Pears and salad ● Preheat oven to 175 degrees Celsius.
● Place thyme sprigs on a baking sheet or parchment paper.
● Place your pear halves, cut side down, on a chopping board. Starting 1.5 centimeters from each stem, cut lengthwise into 1 centimeter slices. Apply pressure gently to fan out the slices.
● Place pears directly on the thyme. Drizzle the pears with honey then sprinkle with salt and pepper. Bake until pears are tender, about 15 minutes. Turn your oven off and allow them to rest in place for half an hour before serving.
● Combine lettuce, rocket in a large bowl. Add prepared vinaigrette and toss to coat. You could also opt to serve the vinaigrette separately. Divide salad into separate portions. Place the pear halves alongside your salad. Garnish your salad with blue cheese and top with hazelnuts.
Hmmm, that looks delicious. I wish it was pear season here....
ReplyDeleteAnd the photograph is pretty and lovely too :)
Hey Indie.Tea,
ReplyDeleteThank you. Much appreciated. :)
- S