I just love a good barbecue.
The chill bottel of rose wine on ice. Diffrent salades, melons and frech fruit or a tiramisu for dessert. Its just heaven.
I just love sitting out side under the tree’s looking at the kids playing together in their little play house.
Clara wanting to clean it and Sophia playing doctor, trying to rescue them all from Clara energetic cleaning.
The birds singing, the nabors talking and the smell of flowers and barbecues.
Plus it’s also the day where my mr.big do his tarzan. Making a fire, turning the meat in his littel apron writen “Carlsberg” on it looking very serius.
A totally danish “hygge” moment.
This little potato salad is just perfect for a evening like those. But also good to a pot roast in the oven.
- 1 kg of small potatoes
- 1 pot Greek yoghurt or 3 dl
- 1 tea spoon of horseradish
- 1 tea spoon of old grain mustard
- 1 1/2 honny
- 250 g of green asparagus
- 1 fennel
- 1 bash of small radish
- Zest from 1 lemon
- Salt and pepper
Clean the potatoes under cold water. Boil the potatoes in salted water for about 20-30 min depending on theire size. Take the water of and let them cool down.
Mix the Greek yoghurt, mustard, honny, zest of lemon and horseradish together in a salad bowl.
Clean the radish under water. Cut the top op. Slice them roughly.
Wash the the fennel, cut them in halves and slice them delicately.
Take the top of the asparagus. Snap them over and though the bad part away.
Take a potato peeler and peel the apergus stock. Slice them roughly.
Mix it all together. Add salt and pepper and it is ready for tonight’s feast.