SNAP BEANS WITH QUAIL EGGS, MOZZARELLA AND TOASTED SESAME SEEDS DRIZZLED WITH MUSTARD AND HONEY DRESSING

Today I suddenly remembered that I now have been food blogging for 4 long years, not that they feel long but if I look back and think about me and my life then, I realize that a lot of water have passed under my bridges if I am allowed to stretch a saying in that bad way. The 14th of June I started my Swedish food blog Aglio e olio (resting for the time being) on impulse and I haven't looked back since. I wonder why I have continued for so long, I have seen so many food blogs come and go but there are also many that just continue to be alive and inspire, day after day, month after month, year after year. I suppose it is a matter of having found the right medium to express oneself through, I find blogs a really great invention - is there a better way to do self publishing on? It is easy to do and you potentially reach out to a lot of people, I can share my thoughts, recipes and photos with other people from all over the world, isn't that incredible?



So apart from thanking you, my readers, without whom I wouldn't have gone on as long as I have, I would like to say a big Thank You to Blogger that provides me with a great blogging platform for free and almost always without any problems, it is an incredible service! I know that a blogspot.com address is not prestigious but I just can't help it - I love Blogger! And blogging!

So this is for you who are reading this and for Blogger, a pretty celebration dish!





SNAP BEANS WITH QUAIL EGGS, MOZZARELLA AND TOASTED SESAME SEEDS DRIZZLED WITH MUSTARD AND HONEY DRESSING
3-4 servings

400 g/14 oz snap beans
12 quail eggs
250 g/8,8 oz mozzarella, preferably buffalo
toasted sesame seeds

dressing:
4 tblsp cider vinegar
2 tsp Dijon mustard
1 tsp honey
0,5-1 tsp salt
12 tblsp extra-virgin olive oil

- Steam the snap beans.
- Put the quail eggs in a pan with cold water and bring to the boil. Turn off the heat and leave the eggs in for 1-2 minutes more. Put the eggs in cold water before shelling/peeilng them.
- Cut the mozzarella in small cubes and put these in a sieve to drip off some of the excess liquid. Divide the eggs in two.
-Whisk the ingredients for the dressing or put them in an empty glass jar, put on a lid and shake shake shake!
- Put the beans, eggs and mozzarella on a dish, drizzle plenty of dressing over and sprinkle it all with toasted sesame seeds!
- Serve with a nice bread.