What could be better than a lovely Caprese salad? Likely there are more complicated things in life but purity triumphs when we’re short on time.
As I recently have a little time, I had been surfing on the web a few days ago. Trying to find fresh, interesting tips, inspiring dishes that I have never used before, to amaze my family with. Hunting for a long time but couldn’t discover any interesting things. Just before I wanted to give up on it, I came across this delicious and simple treat simply by accident at Suncakemom. It looked so scrumptious on its pic, it called for instant actions.
It was easy to imagine how it is created, how it tastes and how much my hubby will probably like it. Mind you, it is extremely easy to keep happy him in terms of desserts. Yes, I’m a blessed one. Or perhaps he is.Anyways, I went to the site and used the precise instuctions that were accompanied by superb graphics of the task. It just makes life faster and easier. I can imagine that it’s a slight inconvenience to take photographs down the middle of cooking in the kitchen as you most often have sticky hands therefore i highly appreciate the effort and time she placed in to make this blogpost .
That being said I am empowered to present my own, personal recipes in the same way. Many thanks for the idea.
I had been fine tuning the initial formula to make it for the taste of my family. I’ve got to say it turned out a great success. They loved the flavour, the thickness and enjoyed having a treat such as this in the middle of a stressful workweek. They quite simply requested more, many more. So the next occasion I am not going to commit the same mistake. I am likely to multiply the volume to get them delighted.
All credit from caprese salad recipe goes to SunCakeMom
Cut a slice from the fresh mozzarella cheese.
Cut a slice of tomato that is similar in size and width to the mozzarella.
Fresh basil is essential for this dish. If we haven’t got huge leaves just use more smaller ones.
A drizzle of olive oil will bind everything together. It’s as essential as the basil and as it is with good olive oil, the more expensive the better.
It’s not recommended to make them well ahead as the mozzarella will seep liquid out and ruin our plating. A couple of minutes will be fine but anything over half an hour is risky, especially at room temperature.