Hier gehts zum deutschen Beitrag
I own three books from Nigel Slater, two of them are cookbooks, but I don’t use them often. I own Tender Volume 1 * and Tender Volume II, a Cook’s Guide to the Fruit Garden * since 2009 and I just made 3 lousy recipes from both books and one from the Observer.
I decided to join the I Heart Cooking Club every now and then to use Nigel Slaters cookbooks more often. Although it is not necessary to welcome Nigel Slater with toast to the I Heart Cooking Club, I decided to serve cheese toast. Nigel thinks, cheese toasts made in his fathers way, could be the best dinner in the world. We had
Mozzarella herb toasts
for lunch. Son no. 2 and I enjoyed it very much. I hope, he loves me not only for making toast.
I used a recipe from the Guardian.
I used frozen dill and omitted the chive flowers
You can see why.
Nigel Slater’s Mozzarella Herb Toasts
Menge: 2 servings
If mozzarella doesn’t seem right for your Mozzarella Herb Toasts, then use ricotta or taleggio, or indeed any cheese that will melt smoothly.
modified from Ulrike Westphal:
total time: 15 minutes
That looks so beautifully green and spring-like and delicious (and your garden has far more green in it than mine) and I know tastes much better than the cheese toasts Nigel’s father made! Welcome to IHCC!
Welcome to IHCC!
The toasts looks wonderful, love the vibrant fresh green colour. And the dressing with all the lovely herbs sounds good to me! I have never eaten toast with broad beans before, and having it with melted mozzarella sounds so delicious!
The vivid bright green is perfect for spring. Cooking with herbs is one of my favorite things to do in the kitchen. I will have to try this once my garden starts trucking along. Glad you could join us at IHCC!
Nice Spring colors atop that cheesy toast! I’d enjoy that little lunch! Welcome to the IHCC! It’s nice to see new people joining in!
So happy to have you join in at IHCC Ulrike. Your toasts are so perfectly green and spring-like–I love the mozzarella with the beans and herbs. The perfect way to welcome Nigel. ;-)
Welcome to I Heart Cooking Clubs! We are very happy to have you :) Feel free to join in whenever you like! This is a stunning dish. Very bright and fresh looking. I would absolutely love it!
So beautifully festive and vibrant for Spring. Nice choice to welcome Nigel!
How wonderful to have you cooking with us at IHCC, Ulrike – welcome aboard. I have Tender I and II as well, and like you haven’t used them very much, so welcoming this opportunity to cook from them a great deal more. I’m loving your mozzarella herb toasts – beautiful colour and great combination of flavours and textures. I’m definitely going to give this a try.
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