Hello fellow Friends of Tasty Food! Here, as I promised, comes the recipe for the best and easiest salad dressing you can imagine. You don’t have to be talented, you don’t have to be a chef or you have to be particularly skillful in mixing ingredients. This time, there are not as many photos as usual, because I didn’t have a free hand for the camera when preparing the sauce. Maybe it’s time to get a tripod. But INSTEAD I post you another story from our Christmas holiday in the Philippines:
But first to the dressing: It is simple and simply delicious, even if you put a little too much lemon juice in it. You can then e.g. compensate this by adding more maple syrup. Or if you accidentally over-salt it, you can usually reverse this by adding more olive oil and lemon juice.
Right now, I am sitting with my boyfriend over afternoon coffee in our resort on the covered terrace and watching the masses of water falling from the sky into the jungle of the garden that surrounds us. Unbelievable that it can rain so heavily and for such a long time. So far we have only had beautiful weather. But today a thick cloud came that was supposed to be a typhoon.
As a precautionary measure, the boat crew removed all the equipment from the boat and brought it to safety, but instead of the typhoon, there was just heavy rain that lasted all day. The “problem” was that my friend and I signed up for a diving course. Today was our second dive. With rain pouring down all the time. I honestly didn’t feel comfortable going into the water. Yesterday, the weather had been perfect. Bright sunshine, you could look to the bottom of the sea right from the boat and we saw a few Finding Nemo fishes, a water snake that was supposed to be poisonous and many starfish. At the weekend, when we will have finished our course, we’ll go to a nature reserve for diving. There are even said to be whale sharks and turtles. I’m very excited and maybe I’ll be able to make a few videos with my Gopro and post them on Instagram. But only if I manage to keep my balance in the water, instead of hanging in the water with my feet up, my head at the bottom of the sea, with water in my glasses, at the same time handling the camera. In the beginning, diving is really a coordination challenge. No matter, jump into your diving suit, put your glasses on, grab the diving jacket and let’s go. It always looks THAT easy on TV. But actually, it isn’t at ALL.
When I first saw the diving bottles on land while our instructor explained the diving equipment to us, I couldn’t believe that we would put these huge bottles on our backs. So my first question was: Aha, but the Oxygen will still be transferred and then everyone gets a smaller bottle, right? In response, I was laughed at. Thank you very much. When I had the buoyancy compensator with the diving bottle on my back for the first time, I thought I would die. It was as if someone had put a heavy flower pot on my back and said, well, and now try to climb down a narrow, slippery ladder with that weight on your back in slippery diving fins. Luckily, the ladder led into the water and after two shaky steps I just dropped down.
But the beauty and the excitement that you find underwater, make it worthwhile to squeeze yourself into the tight rubber suit, and put on the heavy equipment. We then did our diving exercises in the rain. What I liked About being under water was that there, you barely notice the rain, and, if at all, only by poor visibility. And by the fact that fewer fish seem to be there. At least I got this impression. They probably don’t like bad weather either and hide until the sun shines again. After ten minutes in the water I started freezing. What happened next, I will tell you in the next post. This story will have a sequel, and a very exciting one.
And, of course, as I announced in the salad post, here are a few ideas on how you can refine the dressing.
Fresh basil leaves
Fresh orange juice/zest
Vegetable stock (if you steam vegetables, e.g. mushrooms and pour them with a little vegetable stock, you can add a few tablespoons of it in the dressing for the side salad).Print
11 tbsp olive oil
1/2 lemon, juice and zest
1 tbsp mustard, I used granular rotisserie mustard
1 tbsp maple syrup (or a little less)
1/2 tsp salt
Pepper to taste