Tomates crevettes
It is sad when a very long week-end ... almost a week ends and the normal rhythm needs to be re-started. Luckily we will have a slightly longer week end coming up next as next monday is holidays!!!
What we did was spending time on the belgian coast, enjoying the nice meat and fish that can be bough there, visiting (for one first year anniversary) a lovely restaurant (Hostellerie St. Nicolas) and just going around taking photos or visiting farms for some artisanal cheese. All in all very relaxing and very much like an holiday.
We are now sadly back ... and forced to work with almost 25 degrees and a fantastic weather (especially for Belgium) but our memory goes back to the last week .... and surely to this dish, which comes straight out of the Belgian tradition and does requires the legendary gray shrimps I already introduced sometime ago. I love this dish .... I could eat it as it were chips!!!
A nice week to everyone, ciao.
What we did was spending time on the belgian coast, enjoying the nice meat and fish that can be bough there, visiting (for one first year anniversary) a lovely restaurant (Hostellerie St. Nicolas) and just going around taking photos or visiting farms for some artisanal cheese. All in all very relaxing and very much like an holiday.
We are now sadly back ... and forced to work with almost 25 degrees and a fantastic weather (especially for Belgium) but our memory goes back to the last week .... and surely to this dish, which comes straight out of the Belgian tradition and does requires the legendary gray shrimps I already introduced sometime ago. I love this dish .... I could eat it as it were chips!!!
A nice week to everyone, ciao.
Labels: fish, main course, starter
posted by The Food Traveller at 9:33 PM
12 Comments:
direi un fresco antipasto che mette allegria anche nel colore. Di bell'effetto da portare in tavola, e sicuramente gustoso :-P
Francesca
Ma dai finalmente qualcosa di primaverile ;-)
Si avvicina l'estate anche da voi finalmente!
Mai riempiti con gamberetti bella idea ;-)
Franesca, Lory, si si qualcosa di primaverile .... perche' qui finalmente il termometro ha deciso di avere due cifre per 24 ore ... invece di mostrarne solo una !!!
Francesco, beautiful photo! Traditionally, the tomatos are peeled for this dish. However, people don't take the time anymore to do this. It tastes even beter imho. Jozef.
Josef, we both did not know!!!
I did peel q few for my pregnant wife ... I will updqte the recipe (but the photo I can't)>
bello e stuzzicante, mi piace moltissimo, bravo!
comidademama
il pomodoretto pelato? a me va bene anche cosi' mi pare tanto buono!
Bellissimo il nuovo banner, bravo!!
Davvero mettono allegria questi pomodorini. E a me la buccia non disturba affatto :-) Splendida la nuova foto dell'header. Ciao, alex
Grazie .... quelli sono i gamberetti appena pescati che sono poi finiti nei pomodori!!!
mai fatti coi gamberetti, sai? a me piacciono i pomodori ripieni, soprattutto col riso. mi sto allenando nelle lievitazioni, hai visto? :-)) la temperatura in casa lo consente adesso. baci e facci sapere quando nasce il bimbo!
Si vedo .... tanto pane da te.
Per il bimbo o bimba .... ho appena creato uno spazio per il suo blog dal giorno numero uno .... The Kid ;-)
Speriamo la futura mamma non mi dica di toglierlo.
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