The starter was a beet root soup with horseradish cream.
For the main course, we went for a tender veal roast, which Toño marinated with honey, lemon zest and rosemary.
Toño roasted it at low temperature for 2.5 hours in the oven. Meanwhile, he severely cut his finger while chopping the beet root, which let to major confusion. However, somehow, the side dishes made it on the plates anyway.
Well for desert, we went then for something a bit more basic.
5 comments:
Wow that looks mouthwateringly delicious,andI bet it was!
Hope Toños finger/hand is now healing well!
Got quinces last wek and made the soup according to the recipe from you,needless to say it was very very delish!Thanks for sharing it with me!
I am getting hungry again. I love the pictures.
sylv my finger ist almost healed. Thanks for asking :)
Lovely.
Poor Tono the things one has to do to put food on the table.
yummy - are you cooking for me next week? ;-0)
expa traveler are in Switzerland? If yes, why not...
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