ITALY

SUMMER PHOTOGRAPHY

ITALY, 2013

PHOTOS MADE BY EMMA WASLANDER

GRILLED HALLOUMI CHEESE WITH HONEY-TRUFFLE DRESSING TOPPED OF WITH WALNUTS

TWO WEEKS AGO I TASTED THIS DISH IN ROME, BUT THEY USED PECORINO IN STEAD OF HALLOUMI. THE HALOUMI GIVES A MORE SALTY TASTE TO THIS DISH, BUT IT'S MAKES A GREAT APPETIZER!

- ONE PIECE OF HALLOUMI SHEEP'S CHEESE CUT INTO SLICES

- 1 TBLSP. BIOLOGICAL HONEY

- 4 DROPS OF TRUFFLE OIL (WATCH OUT WITH THIS ONE, THE AROMA IS VERY STRONG, GIVE YOUR HONEY JUST A FEW DROPS FOR A HINT OF TRUFFLE)

- FRESHLY CRACKED WALNUTS

BAKE THE HALLOUMI IN A FRYING PAN FOR AN ESTIMATED 2 MINUTES ON EACH SIDE UNTIL GOLDEN, SOFT AND GRILLED. IN THE MEANWHILE MIXE YOUR HONEY WITH THE TRUFFLE OIL AND CRACK YOUR NUTS. 

LAY OUT THE GRILLED HALLOUMI ON A PLATE AND DRIZZLE WITH HONEY-TRUFFLE DRESSING. TOP OF WITH WALNUTS, AND THERE'S YOUR ROMAN APPETIZER!

SUMMER

SUMMER IS ALMOST OVER, BUT WHENEVER IT GET'S RAINY OR COLD THIS DELICIOUS BOOK FROM YVETTE VAN BOVEN WILL TAKE ME BACK INTO THE SIZZLING MONTHS. A PRECIOUS GIFT FROM MY DEAR FRIEND C.

CHECK OUT YVETTE'S WEBSITE: http://yvettevanboven.com/

Two days ago I found these crisp white lillies next to the sidewalk at the local market. Left there for the garbage trucks, I took four big bouquets back home with me. I selected the ones who could survive another day or two. As a reward for my heroic act they repay me with an overwhelming scent when I enter my house and this beautiful look.