… Potato & Asparagus Salad
30 / 03/ 13
It’s been over a month since I cooked this meal. I’ve been quite bad at cooking lately. And very bad at writing my blog. There have been too many evenings where I’ve got home late and ended up cooking (heating actually) some food at somewhere between 10 pm and midnight. I have cooked a few good meals over the last month and several have been Fifteen Minute Meals. I just haven’t written about them. I’m about to go on a three week holiday and I’m determined to get caught up with writing this blog before I go. By the way if you’re interested you can read about my trip here.
It’s been a month, so how much I remember about cooking this is questionable. But these are the things I remember:
- This recipe calls for the use of red chicory. I can’t get red chicory. I can get green chicory I can get it from several places. But I can’t get red chicory. * So I used green chicory
- The salmon was nice – I like smoked salmon.
- Shaving asparagus with a vegetable peeler is a bit fiddly
- It was a nice light meal
Here are the things I don’t remember:
- Whether there were any amusing little incidents along the way (like spilling things on my clothes or leaving an entertainingly large amount of dishes from my house mate to wash up)
- Weather or not I had all the ingredients besides the chicory
- Weather I cheated by doing things out of order of the recipe
Here is the thing I know:
- It was a good one – I did it in just over fourteen minutes
*This was true at the time of cooking this meal, but not writing about it. I have since found that you can get red chicory in Waitrose. It’s just that I don’t shop there often. It’s a drive to the next town and if the six or so supermarkets (and many other smaller shops) that inhabit my town aren’t sufficient …
Who with: Gav
How long: Fourteen minutes and eight seconds
