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Today I'm guest blogging over at Juls Kitchen!

SUMMER SANDWICH WITH WHITE BEANS AND CHERRY TOMATOES ON AVOCADO AND WASABI BUTTER

I get really lazy when it come to cooking in the summer and often think sandwich when I think about making lunch. But I do like a nice sandwich with interesting flavours and flavours and possibly also healthy and nutritious as well. And good looking because that really is important when it comes to sandwiches, we need to feed our eyes. But maybe not too good looking, I remember reading somewhere once that if we eat without seeing what we it is that we are eating, we eat less than when we can look at the food on our plate. The brain apparently listens only the stomach and its signals instead of involving all those complicated signals that are both visual and playing with our taste memories and that makes us hungrier and/or more inclined towards gluttony! Did I destroy your appetite now? I hope not!

SUMMER SANDWICH WITH WHITE BEANS AND CHERRY TOMATOES ON AVOCADO AND WASABI BUTTER
serves 2

2 slices of bread
1/2 large and mature avocado
1- tblsp wasabi paste
1 stick of celery
4 tblsp cooked white beans
8-10 cherry tomatoes
sprigs of parsley
salt
extra-virgin olive oil

Run the avocado, celery stick and wasabi in a blender with the wasabi paste and some olive oil until it is smooth and has the right consistency. Check if salt is needed.

Spread the avocado and wasabi butter on the slices of bread, then cut the tomatoes in two and put these on top of the spread. Top with the white beans and garnish with some parsley before eating.

PASTA WITH ZUCCHINI CREAM AND A SUN-DRIED TOMATO AND PINE NUT TOPPING

This is obviously a post that I wrote before leaving for Switzerland, I feel pretty good about myself being such a good girl that I have made several blog posts that will be posted in my abscence, well, not that many but at least this week and then I hope to be able to access Lucullian to share some photos with you. If that is possible because I still don't know whether I can access internet via wi-fi or not since I changed to Snow Leopard on my Mac. If life is smiling to me, I will make a post on the spot, I promise. But this is all in the eventual future (as this is while I write it), today I want to serve you pasta with hot zucchini cream and a nice little topping if you feel like that. If you don't just leave it out and go for the zucchini, it is really good as it is as well!

PASTA WITH ZUCCHINI CREAM AND A SUN-DRIED TOMATO AND PINE NUT TOPPING
4 servings

400 g pasta
8 small zucchini
3 whole sun-dried tomatoes, finely chopped
3 tblsp pine nuts
1 clove garlic, optional
chili pepper in flakes and powder
salt
extra-virgin olive oil

Cook the pasta.

While the pasta is cooking you slice the zucchini and slowly cook it in olive oil, chili pepper and the garlic cut in 4 until the zucchini is golden.

Put the zucchini, garlic and some of the olive oil in a blender and run it until they are smooth and creamy.

Mix the freshly cooked pasta with the zucchini cream and serve topped with the chopped sun-dried tomatoes and some pine nuts.