Although we lost all the pumpkin, parsnip and almost all the carrots we planted in spring, we still have plenty of others. I've been making chilled garlic pickles, bread and butter pickles, blackberry jam and had to freeze the many blueberries since right now I don't have time to do something special with them. We have many different types of tomatoes this year, even if we aren't getting a lot to eat.
I debated a bit with myself if I should even blog about this salad since it's a recipe that had undoubtedly been talked about, maybe even too much. Insalata Caprese, or tomatoes with mozzarella, is a classic I have eaten many, many times. I've had bland tasting versions with unripe tomatoes and perfect ones made with creamy mozzarella. After picking a small bowl of perfectly ripe tomatoes in red, green, orange, black, yellow and white, I made sure I bought the best mozzarella I could find. It needed to be the perfect counterpart to the sweet tomatoes. Topped with fresh green and purple basil, a bit of olive oil and balsamic vinegar, a grinding of pepper and a pinch of Maldon salt, this salad was my perfect lunch.
When making this salad, go for fresh, vine ripened, aromatic tomatoes and settle for no less. When picking the cheese, chose the best you can find.
I had just finished picking blueberries off of our bushes, when I noticed the two nectarines we had in the fruit bowl were almost past their prime. Before freezing the berries, I quickly whipped up a batch of crumble topping and made little blueberry and nectarine crumbles. These berries are hard to resist and while making these, I kept popping them into my mouth.
Blueberry and Nectarine Crumble
- nectarines, cut into bite sized pieces
- 100 g butter
- 80 g natural sugar
- 100 g flour
- 120 g ground nuts (I use almonds, hazelnuts or walnuts)
- 80 g sliced or roughly chopped almonds
Mix together in a food processor until the mixture resembles a coarse meal.
Place the fruit in a large baking dish or in individual ones. Top with crumble mix. Any crumble mix that is left over can be frozen and used again later (without thawing!). Bake at 180°C until the fruit bubbles and the crumble is golden.