SUMMER FRUIT SMOOTHIE
Serves 1
Ingredients
• 225 grams (8 ounces) fresh blackberries
• 225 grams (8 ounces) fresh raspberries
• 225 grams (8 ounces) fresh blueberries
• 1 just-ripe medium banana, broken into pieces
• 150 milliliters (¼ pint) natural plain yogurt
• 150 milliliters (¼ pint) milk
• 1 tablespoon icing sugar, to taste
Method
Measure all the ingredients into a blender and whisk until smooth. Pour into a tall cool glass, garnish with a slice of lime and/or fresh mint leaves, and enjoy.
SUMMER STEW
Serves 4
Ingredients
• 3 pounds chopped green and yellow summer squash
• 1 onion, chopped
• 4 teaspoons chopped fresh rosemary
• 1 teaspoon basil
• 1 teaspoon oregano
• 1 teaspoon chopped fresh garlic
• 2 pounds chopped sweet potatoes
• 6 cups vegetable stock
• Sea salt and black pepper to taste
Method
1. Sauté onion in olive oil and butter for five minutes. Turn heat to medium, add garlic, rosemary, basil, and oregano, and cook for a further three minutes.
2. Add the vegetable stock and cook for seven minutes.
3. Add the squash and sweet potatoes, turn heat to low and simmer for 30 minutes, or until root vegetables soften to taste.
4. Season and serve hot with fresh bread and grated Parmesan cheese.
SUMMER SALAD WITH HALLOUMI
Serves 4
Ingredients
• 250 grams (7 ounces) Halloumi cheese, thinly sliced
• flesh from 1 kilogram (2 pounds, 4 ounces) chunk of watermelon, sliced
• 200 grams (7 ounces) fine green beans
• small bunch mint, finely shredded
• juice of 1 lemon
• 1 tablespoon olive oil, plus extra to drizzle
• toasted pita breads, to serve
Method
1. Heat grill to high. Lay the cheese on a baking tray in a single layer, then grill for 2 minutes on each side until golden.
2. Toss the watermelon, beans, and mint together with the lemon juice and olive oil, season well, then layer on plates with the slices of Halloumi.
3. Drizzle with a little more oil if you like, and then serve with warm pitas.
GOAT’S CHEESE TART WITH LEMON AND WALNUT
Serves 4
Ingredients
• 1 tablespoon olive oil, plus extra to drizzle
• 25 grams (1 ounce) butter
• 2 medium leeks, sliced
• 2 tablespoons chopped thyme leaves
• zest of 2 lemons and juice of 1 lemon
• 375 grams (13 ounces) ready-rolled puff pastry
• 200 grams (7 ounces) soft spreadable goat’s cheese
• 50 grams (1.7 ounces) walnut pieces
• chopped parsley, to serve
Method
1. Preheat oven to 220 degrees C, 425 degrees F. Heat the olive oil in a large frying pan, then add the butter. Once sizzling, add the leeks and cook over medium heat until softened but not colored. Stir in the thyme and half the lemon zest, then increase the heat. Add the lemon juice and cook for about half a minute until the lemon juice reduces, then season well. Remove from the heat and cool slightly.
2. Unroll the pastry and lay on a baking sheet lined with baking parchment. Lightly mark a half-inch border around the edges with the tip of a sharp knife, then prick the base all over with a fork.
3. Spread the lemony leeks on top of the pastry, within the border. Crumble over the cheese, scatter with the walnuts, then season with pepper. Drizzle with some olive oil, brushing the edges with a little oil as well. Put tart in the oven for 15 to 20 minutes until the pastry puffs up around the edges and is golden brown. Scatter with parsley and the remaining lemon zest. Serve hot, warm, or cool.
RED PEPPER, SPINACH, AND POTATO OMELET
Serves 4
Ingredients
• 1 pound medium waxy potatoes
• ¼ cup olive oil
• 1 clove garlic, minced
• 1 small red bell pepper, seeded and thinly sliced
• 1 small yellow onion, thinly sliced
• Sea salt and black pepper to taste
• 2 tablespoons thinly sliced basil
• 8 eggs, beaten
• 2 cups baby spinach
• 3 tablespoons unsalted butter, cubed
Method
1. Boil 1 inch of water in a 4-quart saucepan fitted with a steamer insert. Steam potatoes, covered, adding more boiling water as needed, until tender, about 1 hour. Let cool, then peel and thinly slice.
2. Preheat oven broiler. Heat oil in an oven-proof 12-inch nonstick skillet over medium-high heat. Cook garlic, pepper, and onion until soft, 3 to 4 minutes. Add spinach; cook until wilted, about 1 minute. Stir in reserved potatoes and the butter, salt, and pepper. Stir in half the basil and the eggs and reduce heat to medium; cook until golden on the bottom, 8 to 10 minutes. Broil until set and golden on top, about 3 minutes. Garnish with remaining basil.
SUMMER CREAM MERINGUES
Serves 4
Ingredients
• 3 egg whites
• 100 grams (4 ounces) caster sugar
• 250 grams (9 ounces) strawberries
• 100 grams (4 ounces) blueberries
• 150 grams (5 ounces) raspberries
• 500 grams (1 pound, 2 ounces) half-fat crème fraîche
• 85 grams (3½ ounces) icing sugar, sifted
• 2 tablespoons toasted flaked almonds
Method
1. Make the meringues: Preheat the oven to 150 degrees C, 130 degrees C fan, 300 degrees F, gas 2. Beat the egg whites with an electric hand whisk until stiff, then gradually add the sugar, beating all the time, until the meringue is thick and glossy and you can stand a spoon up in it. Use a bit of meringue to stick the baking parchment to the baking sheet, then dollop on the meringue in 5 or 6 nests. Bake in the oven for 20 minutes, then switch it off and leave them for a further 40 minutes. Take out of the oven, place on a wire rack, and leave until cooled.
2. Prepare the fruit by washing and hulling the strawberries and cutting them into halves or quarters, depending on their size. Reserve a few berries for the topping. Mix together the crème fraîche and icing sugar and place the mixture in a large bowl. Add the fruit, then lightly crush the meringues and stir it all together. Serve in individual glasses or dishes, topped with the remaining berries and the almonds.