Prosciutti with grilled apricots

I love the combination of prosciutto with melon. But recently a picture on the internet got me thinking about combining it with apricots... This is what I came up with.

The one thing I really like in this combo is the sourness that the apricots also have. Give it a try.
I had them warm from the oven, but I think they would be really nice cooled down too.

Ingredients:
Apricots
Olive oil
Fleur de sel or plain salt
Thyme, leaves picked and finely chopped

Preheat your oven grill to maximum heat.
Halve, de-stone the apricots and place them in an oven proof dish. Sprinke or brush with a little of your finest olive oil, sprinkle with the fleur de sel and chopped thyme.
Place under the grill and wait until the tops are slightly broiled.

Serve with your prosciutto, some salad and I had a little mozzarella to go with it.

Slightly deconstructed insalata caprese

The concept is really nothing new. But recently I felt like assembling this classic a little differently...

So I:
Tore up the mozzarella.
Quartered the cherry tomatoes.
Took a handful of basil, bashed it up with the pestle and mortar and stirred in some olive oil and salt. This sauce was drizzled over the other two ingredients which had been arranged on a plate.

And I really liked the result and have made it a couple of times just like this since. I think you really get more out of the basil this way...

Omelette with asparagus and crème fraiche

I went to the farmer's market this morning for the first time since quite a while.
Wow! What can I say. You rue every single vegetable you bought at the grocery store in the last couple of months... It's definitely something I should do more often.

I came home and made this easy and light dish for lunch. I found the result so pleasing I just might have to repeat it tomorrow...

Ingredients:
Ca. four spears of asparagus, cut into half inch pieces
A couple of sprigs of thyme, leaves picked and roughly chopped
Olive oil
Two eggs, beaten with a fork and seasoned
Ca. two teaspoons crème fraiche
Salt and pepper
Optional: ca. two teaspoons of fish eggs

Start by cooking your asparagus (unless you are using leftovers and they are already cooked.) My favorite technique: Heat a frying pan to medium to high heat and fry the asparagus and the thyme in a little olive oil for four to five minutes turning occasionally. Add a splash of water and cover with a lid to let them steam for about two minutes. Take off the lid and let the rest of the water evaporate completely. Add some seasoning at this point.
Pour in the beaten egg and move the asparagus pieces around so that they are evenly spaced. Take your crème fraiche and add small dollops of it around the pan. Cook the omelette to your liking and season if necessary. If you are using the fish roe, add it after plating.
This makes a lovely lunch with a salad or even on its own... Enjoy!