Somedays, you (or rather I ) just need to indulge. I took advantage of my extra time yesterday to prepare a dinner that required a little more work than I might usually be willing to put in. We are also on the tip of a "heatwave" here, so I picked a no cook starter.
Avocado and Cucumber Soup
1/2 long english cucumber
1/4 teaspoon crushed garlic
apple cider vinegar, to taste
1/4 cup plain yoghurt
salt & pepper
Dice avocado and cucumber. Reserve a tablespoon of each and put the remaining in a blender with the garlic. Blend, adding water as needed until desired thickness is reached. Season with salt & pepper, stir in yogurt and vinegar to taste. Place reserved avocad and cucumber in two bowls. Ladle soup over top and finish with yoghurt.
For the second course, I prepared a gratin of fingerling potatoes, milk-braised leeks and Chateau de Borgogne cheese which is basically a triple creme brie that has been aged slightly. The result was overwhelming decadence and I kept it simple by serving a roasted chicken breast with sundried tomato jus alongside.
I also managed to squeeze some painting time in and that felt so good. It has been a long time since I put brush to canvas.