To this week’s menu, I added my favourite pink tuna rice salad. With pink tuna, slices of cucumber and black olives. The latter are great. Crushed and mixed for a rustic dip sauce. Together with some olive oil and your leftover fresh herbs. Furthermore I have added some French cornichons to a Turkish bread. With store-bought horseradish and cooked ham. That you could easily replace for slices of grilled courgettes. That play a role in my cold pepo soup. Enfin there is enough to enjoy. And easily to prepare at your (holiday) home. This week I did not sent out a newsletter. But will start in the first week of September again. In the mean time I will continue to write recipes, cook, photograph and publish. Can you imagine that I’m cooking Christmas dishes?
Enjoy the month of August!