Dinner with friends

 © Dusty - Reykjavík 
We try to meet up every week and have dinner together wether it's only the three of us or with our families . Tonight Áróra and her husband cooked dinner for us at their house. We had italian food for main course - really delicious and healthy. Then we had marshmellows and fresh fruit for dessert. The kids loved it :)

Grilled chicken breast marinate:
• 2 tablespoon honey
• 2 dl olive oil
• 1 dl balsamico
• 1 teaspoon timian
• 3 garlic gloves cut in fine slices
Blend everything together in a bowl.

Slow cooked cherry tomatoes:
• 20 cherry tomatoes
• 1 garlic clove
• fresh timian
• icing sugar
• maldon salt
• pepper
• olive oil

Cut the tomatoes in half and put a little oil in a an oven proof dish. Put the tomatoes in the dish facing up. Sprinkle them with icing sugar, salt, pepper and olive oil. Cut the garlic cloves into thin slices and put one slice one each tomato. Cut some timian and put on the tomatos. Cook for 4-5 hours on 60°C.

Grilled bell pepper

• 4 red bell peppers
• olive oil
• cherry vinegar
• maldon salt
• plastic wrap

Pre-heat the oven to 250°C. Put olive oil on the bell peppers and cook in the oven for about 20 minutes. Put the bell peppers in a bowl for one hour and put the plastic wrap over so no air gets to it. Peel the bell peppers and remove the seeds from the middle and cut the bell peppers into slices. Put the bell peppers into a bowl with olive oil salt and cherry vinegar.

Basil vinaigrette
• 1 teaspoon Dijon mustard
• 1 shallot, chopped
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1/2 cup roughly chopped basil leaves
• 1/4 cup white wine vinegar
• 3/4 cup olive oil

Place the salt, sugar, mustard, shallot and basil in a blender or food processor. Pulse several times to combine. Scrape the sides of the blender down with a spatula. Add the vinegar and pulse again.
Turn the blender on low and take off the cap in the center of the blender’s lid. Slowly pour in the olive oil. It may sputter a little out of the open cap, so hold you hand over it to minimize splashing.
When the olive oil is incorporated, turn off the blender and scrape the sides down one more time. Cover and purée everything for 1-2 minutes.
Store covered in the fridge for up to a week
Marinate the chicken the evening before and grill it on a barbeque. Serve with garlic bread.

Marshmellows, strawberrys and honey melon.

Bon appetit :)
Xx Dusty