My collarbone a tad unhappy. Never a good idea to fall off your bicycle, particularly at the bottom of a decent. Only made a tad better by it being into soft sand. Legs a tad wobbly after an East-Head jog. Sea freezing. B’fast stunning.
The painting ‘A Moment in Time’ is crated and heading to Atlanta. A few splinters from building the crate, and only one dubious measurement incurred.
Air of Harbour Town reverberating with the assault of high octane, supercharged engines. The Motorshow and Simola Hill Climb are back. The Simola hill being converted into a racetrack, with the safety barriers hopefully only in place for awesome photographs. Nothing about them making the cycle any easier.
The portrait ‘Herder’ is finally sorted A spot of intense white (Its actually and combination of light yellow and blue, which when viewed next to the dark Alizarin crimson and Ultramarine blue looks like a brilliant white), a tad distracting. However, it’s an unexpected accident that I’m comfortable with.
My legs coated in a sticky sheen. Goo from the bicycle front wheel, pierced by a glass shard. As I did not carry a puncture kit, I was lucky that it happened close to home and I could make my way back to the Caltex for a Seattle cappuccino.
Terry made a Tomato and Crab salad with basil pesto, from the new book by Jan Hendrik van der Westhuizen. Delectable. Salmon pasta and a tiramisu desert, both favourites that we haven’t had for ages.
TOMATO AND CRAB SALAD WITH BASIL PESTO
PREPARATION TIME: 20 MINUTES + 2 HOURS CHILLING
Mixture of fresh tomatoes, washed and quartered
Buffalo mozzarella cheese
Fresh herbs for garnishing
FOR THE CRAB SALAD
45 ml crème fraîche
15 ml wholegrain mustard
250 g crab meat (tinned, fresh or thawed)
10 ml minced chives
5 ml green Tabasco sauce
Sea salt and freshly ground black pepper
Lime juice (1/2 lime)
FOR THE BASIL PESTO
1 CLOVE GARLIC, PEELED
Large bunch basil, leaves picked and washed
60 g pine nuts
45 ml extra virgin olive oil
60 g Parmesan cheese, grated
Freshly ground black pepper
Mix all the ingredients for the crab salad in a large mixing bowl and mix well. Season to taste and refrigerate for at least 2 hours.
To make the basil pesto, bash the garlic in a pestle and mortar with a pinch of salt.
Add the basil leaves and pine nuts and crush to a coarse paste. Add the olive oil and stir in the Parmesan, adding a little water if you would like it runnier.
Continue until smooth. Season with salt and pepper and refrigerate until ready to use.
To assemble the salad, use a pastry brush to paint a thick line of basil pesto across the centre of the plate.
Use a small mould of your choice and create two circles of the crab salad. Mix the tomatoes in a bowl and sprinkle with olive oil, vinegar, salt and pepper and toss until well covered.
Arrange the tomatoes on the basil pesto between the crab salad and top with pieces of buffalo mozzarella. Garnish with fresh herbs.