Polos de kombucha
KOMBUCHA POPSICLES
5 July, 2021
Picoteo
SUMMER SNACKS AND BITES WITH BIOCOP
18 July, 2021

A WEEKEND IN THE COUNTRYSIDE AND A SUMMER SALAD

Casa de campo
We’ve just had a wonderful weekend. We stayed in a rural house in the small parish of Muras, a 40-minute drive from Viveiro (Lugo).  We found a nice little house, and we had it all to ourselves. It was dog-friendly, with a  beatiful garden. It was also nice and isolated. And it had a barbecue. A quick search on AirBnb produced this little blue house I posted on my Stories in Instagram. We rented it immediately.
 
lavander

The place was perfect, the area was quiet and ideal for disconnecting and we could not ask for better weather. We had a great time and really enjoyed the outdoors and simple things, like sunbathing, reading, talking a walk in the forest and cooking. We had no TV, no WiFi and barely any mobile phone signal reception.

So, what did we eat? As you know, food has become an important part of my routine and my blog, so this post had to include a recipe. Most of the food we had was barbecued and because it is summer, very easy to prepare as well.

Snacks

Mediterranean breakfasts with toast, ham, and olive oil, cucumber, feta, and black olives. Coffee to get you going. And because every day is a good day for barbecue, we had sea bass one day, beef steak another day, chorizo criollo, chicken and corn on the cob.

Breakfast

Barbaque

One day I also prepared this delicious baby potatoes and cucumber salad.  I hope you like the photos and my next post will be about our trek in and around Viveiro after a couple of days there.

SUMMER SALAD
 
Ingredients
300 grs baby potatoes
1 big eco cucumber
Coriander leaves
Fresh chive
Extra virgin olive oil
Salt 
 
Method

Boil the baby potatoes over medium heat for about 15 minutes. Strain the potatoes and cut them in pieces and place in salad bowl.  Now, wash the cucumber. Because it was from my mother’s cousin’s orchard, therefore ecological, I did not remove the skin, something I’ve seen people do in Greece during my trips there. Cut thin slices and add it to the bowl.

Last, chop the chive and pull the leaves from the coriander. You can chop them too, but I prefer them whole.  Combine all the ingredients, add salt, and olive oil to taste and serve.

Buon appetito!

 

Another idea for a summer salad here

 

 

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