A big bunch of grapes.
Light meal or snack:
Red Radicchio and Chicory Salad:
1 head of red radicchio
2 plump heads of chicory
French Dressing :
3 tbs olive oil
1 tsp lemon juice
2-3 spring onions, very finely chopped
freshly ground black pepper
Combine the ingredients in a coup or jar, then stir or shake vigorously.)
fresh chopped herbs
Wash the radicchio and tear its leaves into pieces. Clean and slice the chicory. Add the French Dressing and toss the salad thoroughly. Sprinkle lavishly with fresh chopped herbs of your choice.
Mushrooms Provençale ( with a crusty wholemeal roll or granary roll) :
500 g / 1 lb mushrooms
plenty of olive oil
salt and pepper
4 tbs fresh parsley, finely chopped
3 cloves garlic, finely chopped
4 tbs breadcrumbs
I’ts difficult to give exact quantities of oil, as some types of mushrooms absorb more than others. The mushrooms should not swim in the oil when you saute them-but don’t be too mean either.
Clean and slice the mushrooms, and pour a little oil (1-2 tbs) over them, also adding salt and pepper. Leave them to marinate for an hour or so. (This will prevent them from sticking to the bottom of the pan.) Then drain them, and saute in fresh oil in a small, heavy pan. After 5 minutes’ gentle cooking, add the parsley, garlic, and breadcrumbs. When these have absorbed any surplus oil in the pan, the mushrooms are ready to serve.
A ripe sweet pear
Cabbage, Celery, and Apple Salad:
1/2 small white cabbage
1 crisp eating apple
3-4 celery stalks
150 g /5 oz sour cream
2 tbs lemon juice
1 tsp clear honey
salt and freshly ground pepper
1 tbs parsley, freshly chopped
Clean and shred the cabbage. Scrub, core, and thinly slice the apple. Clean and slice the celery. Arrange them all in a dish. Mix together the sour cream, seasoning, lemon juice, and honey, and pour over the salad. If possible, leave to marinate for a couple of hours. Toss, and sprinkle with the parsley just before serving.
Grilled trout with quarters of lemon and tomatoes.
Streamed or lightly boiled cauliflower florets, tossed in a little oil and lemon, and garnished with plenty of chopped parsley.