The other day my cousin, who lives in the US, was in town. I actually wanted to meet up in a nice café and eat a delicious gourmet lunch… but my 3 year old was a bit sick, so I suggested we met at my home.
I went all domestic-goddess and I treated us to a fancy lunch.
I put the meals together as we chatted. So the food was fresh and hot as we ate.
For lunch, I made freshly crumbed chicken Caesar salad. I crumbed the chicken myself, cooked it earlier and kept hot and crispy in the oven. I even made and toasted my own garlic bread croutons. It was soooo good.
This is a very poor photo of my salad. I took it in a hurry with my iphone, because I was waaaay too hungry to get my big DSLR to take a proper photo.
I smashed up an Almond Magnum, which of course is made up of vanilla ice cream, a chocolate shell and choc-coated almonds slivers, and arranged it over the waffle.
Then I poured a Balsamic blueberry syrup on top.
OMG it was sooooo yummy!! Especially since the waffle was still hot and crunchy, the blueberry syrup was hot too, and the ice cream was cold. IT WAS AMAZING!!
The recipe for the syrup is so easy!
Balsamic Blueberry Syrup
1/4 cup (55g) caster sugar
125g punnet blueberries (or frozen blueberries)
2 teaspoons of balsamic vinegar
3 tablespoons (60ml) of water
Put sugar and water in a pan and stir over low heat until sugar dissolves.
Simmer for 2 minutes, then add berries and balsamic, and stir for 1 minute.
(Since it was just serving 2 people, I made HALF this portion. And I only use half for our waffles. I kept the rest for my breakfast muesli the next day.)