Una tarde en el jardín:
Tartar de pera y lima, Brocheta de uvas y queso, Tostas de melocotón y queso y de hummus de aguacate, Té frío al limón….
Si hay algo que me gusta en este mundo, son las vacaciones en el mes de Agosto…
Especialmente cuando, como este año, mis vacaciones han sido en el mes de julio!!!
¡¡¡Es que la vuelta al trabajo es muy dura!!!
Y es que me he pasado días enteros sin más preocupación que decidir entre playa o piscina, o si comer en el chiringuito de la playa o mejor ir al paseo marítimo, o la más difícil de todas…de primero ¿paella o gazpacho?
Lo que os decía, que después de tantos días en los que tomar tan duras decisiones, volver a retomar las obligaciones se hace cuesta arriba.
Pero también tiene ventajas, y es que aunque mis vacaciones ya se hayan terminado, todavía quedan muchos días de verano!!!
Y eso quiere decir que todavía me quedan muchas tardes de piscina, paseos al atardecer, cañitas en la terraza, días de campo y muchas, muchísimas cenas al aire libre!!
Porque no me negaréis que la comida sabe mucho mejor fuera de casa, y que aunque sean platos tan sencillos como los que os traigo hoy, se disfrutan mucho más a la sombra de un árbol y con los pies descalzos jugando con la hierba…
Uy, uy, uy…¡Qué profunda me he puesto hoy, madre mía!
Debe ser el calor, que me funde los plomos!
Así que antes de que la cosa vaya a más, aquí os dejo con mi picnic particular.
Preparación:
Comenzamos preparando las bolitas de queso de cabra.
Quitamos la corteza dura del queso, quedándonos solo con la pasta interior.
Con las manos formamos bolitas con el queso del tamaño de una nuez aproximadamente.
Rebozamos las bolitas con el sésamo y reservamos en el frigorífico para que el queso no se ablande.
Para preparar las brochetas insertamos en cada palito de brocheta dos uvas y dos bolitas de queso de manera alternativa, es decir primero una uva, luego una bolita de queso, otra uva y otra bolita de queso.
Procedemos de la misma manera con el resto de las brochetas y reservamos en el frigo hasta el momento de servir.
Preparación:
En primer lugar preparamos el melón, bien quitándole la cáscara y troceándolo en dados, o bien haciendo bolitas con un sacabolas. para lo cual, lo mejor es partir el melón al medio y con el sacabolas ir sacando bolitas que depositamos en un plato.
Podemos hacer esto con antelación y conservar el melón en la nevera hasta el momento de montar las brochetas, teniendo la precaución de cubrir el melón con papel film para que no se reseque.
En el momento de montar las brochetas, cortamos las lonchas de jamón en trozos, aproximadamente una loncha de jamón por cada brocheta, y vamos insertando alternativamente en la brocheta un trozo de jamón y otro de melón.
En el momento de servir regamos las brochetas con un hilito de aceite de oliva.
Preparación:
En primer lugar troceamos la cebolleta en daditos pequeños y reservamos.
A continuación pelamos las peras y las cortamos también en daditos pequeños.
En un bol ponemos las peras, las cebolletas y añadimos el zumo y la ralladura de las limas, sal, pimienta y un chorrito de aceite de oliva.
Mezclamos con suavidad hasta que se integren bien todos los ingredientes y reservamos en el frigorífico hasta el momento de servir.
Fuente: Elle Gourmet.
Preparación:
Comenzamos cortando el queso en rodajas de 1 cm. aproximadamente y reservamos.
A continuación lavamos el melocotón y lo cortamos a la mitad, retiramos el hueso y cortamos en láminas.
Ponemos a calentar una sartén sin nada de aceite, y una vez que esté bien caliente añadimos los trozos de melocotón hasta que veamos que se doran, damos la vuelta a las láminas de melocotón y doramos por el otro lado. Cuando esté dorado por ambos lados retiramos de la sartén y reservamos.
Repetimos la operación con las rodajas de queso, y cuando estén doradas por los dos lados, retiramos de la sartén y reservamos.
A continuación montamos las tostas y para ello disponemos las rodajas de queso y el melocotón sobre las rebanadas de pan, alternando una rodaja de queso y un trozo de melocotón.
Añadimos unas hojitas de rúcula y regamos con un poquito de aceite de oliva.
Notas:
Cuando añadamos el queso a la sartén, esta debe estar bien caliente, para crear una costra al queso y que no se deshaga. Si por el contrario la sartén no está bien caliente, el queso comenzará a fundirse antes de haber creado la costra.
En esta ocasión he dejado el melocotón con piel, pero podemos pelarlo si lo preferimos.
Preparación:
En primer lugar vamos a preparar el hummus de aguacate.
Escurrimos bien los garbanzos y, en caso de que los utilicemos en conserva los lavaremos bien y a continuación dejamos escurrir.
Pelamos el aguacate y eliminamos el hueso.
A continuación ponemos todos los ingredientes en el vaso de la batidor, trituramos hasta obtener una pasta homogénea y reservamos.
Una vez que tengamos listo el hummus de aguacate comenzamos a preparar la tosta.
Lavamos los rabanitos y los cortamos en láminas finas. Reservamos.
Lavamos la pera, o la pelamos si la preferimos sin piel, y cortamos en láminas.
A continuación untamos una cantidad generosa de hummus sobre cada rebanada de pan y sobre ella disponemos láminas de pera y rabanitos, unas hojas de rúcula, espolvoreamos con un poquito de pimentón y sésamo negro y regamos con un poquito de aceite de oliva.
Notas:
Con las cantidades que indico para el hummus de aguacate, nos sobrará ya que no necesitamos tanto para las tostas.
Preparación:
Comenzamos preparando el almibar.
Ponemos el azúcar, el agua y el zumo de los dos limones, así como también la cáscara de los limones sin la parte blanca, y ponemos a hervir.
Cuando llegue a ebullición bajamos a fuego medio y dejamos unos 5 minutos al fuego hasta que el azúcar se disuelva por completo. Apartamos del fuego y dejamos que se enfríe.
Cuando este frío lo colamos y reservamos.
A continuación preparamos el té. Para ello ponemos a hervir el agua y una vez que hierva añadimos las bolsitas de té y dejamos infusionar durante el tiempo que indique el envase. Pasado este tiempo retiramos las bolsitas de té y dejamos que se enfríe.
Una vez que esté frío le añadimos el almíbar y el limón que reservamos para decorar.
Guardamos en el frigorífico hasta el momento de servir.
A la hora de servir podemos añadirle hielo.
Notas:
Con la cantidad que indico para preparar el almíbar, nos sobrará bastante cantidad, pero se conserva bien en la nevera durante al menos 15 días, y así será más rápido preparar nuestro té frío. No obstante si preferimos no preparar tanta cantidad, simplemente dividimos por la mitad las cantidades que indico para el almíbar.
Fuente: Trendencias.
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