en SpringSummer

Rocket salad with rosemary nectarines and chanterelles [vegan]

“Everything good, everything magical happens between the months of June and August.”

—Jenny Han, The Summer I Turned Pretty

And I'm just not ready to let it go. The days get shorter, the flowers get brown but at least the forest fills itself with any kind of mushrooms. However, I haven't had summer time yet (loving this part of being a st udent extremely.. not), so I just can't let the summer go yet. Nevertheless, I'm a huge mushroom fanatic, so why not combine the fruits of summer with the gifts of autumn. Therefore, I marinated some juicy nectarines, fried some chanterelles and added some refreshing rocket salad. I really enjoyed this little summer and autumn infusion.

By the way, I just realised that I missed my blog's first anniversary. Excitement! And who would I be to not celebrate this?! So this month is a special month, I'll upload two blogposts. Especially for those who waited for the next episode of 'Grandma knows I all', don't you worry, the next grandma recipe will be up by mid-August.

Enough talking, let's get started with this month's summer-autumn homage.

Today's piece of happiness:

All you need: (serves approx. 3-4 people)

Thyme nectarines:

3 nectarines

~ 2 tbsp rosemary

2 tbsp olive oil

Salt and pepper to taste

Salad:

400g chanterelles

150 g rocket salad

2 tbsp olive oil

1 tbsp balsamic vinegar

Salt and pepper to taste

1. Step: A couple of hours before you want to serve the salad

Marinate your nectarines. In order to do so, cut the nectarines in slices, put the slices in a bowl and add the olive oil, rosemary, salt and pepper. Mix everything nicely, set aside and cover the bowl with clingfilm (if you let it rest for longer than an hour put the bowl in the fridge).

2. Step:

Take a casserole or baking tray (big enough to fit in all the nectarine slices), cover it with a baking sheet, and lay out the marianted nectarines. It should approximately look like this:

3. Step:

Wash the mushrooms properly! Especially chanterelles can be very... earthy. But don't you worry, I have a great mum tip for you! Slightly cover the chanterelles in flour.

Add water to this mixture and just like magic: the mushrooms are a million times easier to wash and thereby a LOT cleaner.

4. Step:

Wash the rocket salad. Especially if you buy organic ones you might want to consider adding some salt to the water to get rid of the unwanted protein sources (yes, I'm talking about bugs and tiny little snails).

5. Step:

Fry your chanterelles. Add some olive oil to the pan, add the mushrooms and season it with salt and pepper. While you wait for the mushrooms to be done, mix the olive oil and balsamic vinegar and season the dressing to taste.

6. Step:

Done!! Put everything in a salad bowl or arrange nicely on the plates.

Serving recommendation:

We added some lovely oven baked rosemary potatoes, to make it a little more filling and well, we are Germans, we just love a good bit of potato...

I'm delighted to tell you: you have done it! Now go on and enjoy your selfmade piece of happiness ♥

Do not forget: Happiness can be delicious, so go on and spread some feliciousness ❤️

And also don't forget that it's the special anniversary month: 2 recipes in one month, so don't forget to step by in mid-August.

Love, Miss Felicious XXX

P.S.: for the Germans, who wonder where the German blogpost is: Keine Sorge, ich habe das deutsche Rezept nicht vergessen. Im Moment übersetze ich all die "alten" Rezept und werde bald Stück für Stück diese in deutsch hochladen, also haltet ein wenig die Augen auf, gerne auch bei Instagram (missfelicious) ♥