I was just invited to a wedding in early June and this is the dress I would like to wear
If I continue along the path of the past blog posts, however, I will look like a hippo in fancy dress. So while I will still do the occasional cake, ice cream or buttery dish, I have to try to stay away from the Far Bretons and creamy ice creams as much as possible.
For today’s recipe I turned to Betty Bossi and their vegetable cookbook once more. I found a recipe that sounded interesting and with only 96 calories per serving seemed ideal for my new course of action. For 4 people you need 2 tablespoons of white balsamic vinegar, 1 tablespoon of honey which you mix and season with salt and pepper. I did not have any white balsamic vinegar and used my lavender vinegar instead.
Finely chop a medium sized pineapple (approx. 800g before skinning and removing the stalk in the middle which should leave you with approx. 500g chopped pineapple) and 300g celery stalks. Chop some of the celery leaves until you get approx. 2 tablespoons of those as well. I added 3 slices of finely chopped ginger because I thought the ginger would complement both the pineapple and celery.
Mix all these with the dressing and put it in the fridge for 30 minutes to soak through. Arrange on a dish et voilà:
The tartar tastes really really nice. The pineapple and celery complement each other very well and the ginger adds a little extra zing. To my great surprise my almost two year old also loved it.
Like my dress this dish is probably best suited for the spring and summer months. I think I will try it again either with some tiger prawns or scallops or a cheese such as Stilton, Roquefort or goat’s cheese. YUMMY!