Browsing Tag

salad

Summer Dishes

By August 16, 2019 Editor's Picks, IN THE MEDIA, INSPIRATION
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When the weather is hot and humidity soars, eating can sometimes feel like a chore, especially when your recipe repertoire is full of dishes that leave you feeling hotter than your were! At this point, it’s good to have a little recipe refresher and seek out some inspiration from some of the best summer food friendly meals around. Here are a few of our favourites to get you inspired!

 

watermelon

Watermelon and Feta Salad

One of our all time favourite foods for a starter is watermelon and feta salad. This is so simple to make and is always a welcome start to a summer meal with friends.

Ingredients
Half a large watermelon
Feta Cheese
Mint leaves
1/2 red onion
tbsp Olive oil
Pinch of Salt

Instructions
Scope out of the watermelon and cut into cubes about an inch thick and then cube the feta into slightly smaller pieces. Chop red onion roughly (chop into smaller pieces if preferred). Tear up mint leaves and add all ingredients into a bowl, tossing lightly with the olive oil and a pinch of salt. For extra ‘wow’ factor, retain the watermelon shell and once all the salad ingredients are well combined, transfer it back into the watermelon shell for a delicious and impressive starter!

 

 Sommer-Gazpacho

Gazpacho

Gazpacho is essentially a cold soup, which for some can be off-putting at first, but if given a chance, this dish is brimming with flavour and is so refreshing in summer that we could not leave it off our list. Use your ripest tomatoes and give it a try- we’re sure you will love it!

Ingredients
7 ripe Tomatoes
3 Cloves Garlic
1 red onion
1/2 cucumber peeled and chopped
1 red bell pepper
2 tbsp red wine vinegar
3 tbsp olive oil
Salt & Pepper
Parsley or basil for garnish (dependent on preference)

Instructions
Chop up all the ingredients and place in the blender. Add your olive oil and vinegar and blend all ingredients into a puree. Leave the mixture in a covered bowl to stand for 30 minutes at room temperature. Season with salt and pepper to taste.  Strain the puree through a mesh sieve and place the mixture in the fridge to cool. When thoroughly cool, pour gazpacho into bowls and serve with lightly chopped basil garnish. Tip: Prepare gazpacho a day in advance so flavours can develop fully.

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Salmon Fritters with Citrus Creme Fraiche

Salmon fritters are the perfect comfort food when a heartier meal is desired that still feels light enough to eat on a hot day. The citrus dip is the perfect partner to the dish to keep it all feeling light and fresh.

Ingredients
8 Smoked salmon slices
Spring onion (chopped finely)
1/2 onion (chopped finely)
1/2 cup flour
1 large egg beaten
1 /2 cup creme fraiche
1 large lemon
oil for frying
rocket for garnish
salt and pepper to taste

Instructions
Break up salmon slices and mix together with onion,  flour and egg in a large bowl. Stir to combine. Season with salt and pepper. Heat oil in a frying pan. Parcel out 1 tablespoon sized portions of the salmon batter and flatten in hand. Fry for 2-3 minutes on each side and then take out of frying pan and place on absorbent paper. Repeat until all batter has been fried. Cut lemon and squeeze into a bowl. Add creme fraiche, spring onion and mix until all are well combined. Serve salmon fritters on a serving tray on a bed of rocket with extra smoked salmon slice and a dollop of citrus creme fraiche.

 

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Spinach & Tomato Quiche

A quiche and salad on a warm day is something of a British summer institution. Eat your quiche piping hot or have it cold from the fridge as a yummy leftover.

Ingredients
1 tablespoon olive oil
2 cups fresh spinach leaves 
4 large eggs
2/33 cup milk
1/3 cup grated cheddar cheese (or other cheese of your choice- feta cheese is also very nice)
1-2 medium tomatoes (cubed)
2 cloves garlic
mixed bag of lettuce
Store bought easy roll puff pastry (can also use short crust pastry)
1 Egg white (beaten)
salt and pepper
 to taste

Instructions
Preheat the oven to 180 degrees celsius. Unroll your pastry and lay out on a 10 inch pie dish making sure to pull it up and over the edges of dish. Wilt the spinach with the olive oil in a hot pan adding salt and pepper to taste. Add the spinach into the pie dish and then add in half the grated cheese. Beat the eggs and add the milk and crushed garlic. Pour this on to the spinach and then add the chopped tomatoes on to the top of the mixture. Finish off with a layer of the rest of the cheese. Layer a beaten egg-white wash over the edges of the pastry to ensure it bakes golden brown.  Bake in the oven for 40 minutes or until a fork comes out clean from the centre of the quiche. Serve with a side of green salad tossed lightly in olive oil with salt and pepper to taste.

 

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Vietnames Spring Rolls

Add an asian flavour to your summer with these spring rolls that are so delicious you won’t want to share them with anyone! They are also so easy to make yet look impressive when prepared so you are sure to delight and surprise your guests with your skills in the kitchen!

Ingredients
Firm tofu
Rice paper wrappers
1/2 head of cobb lettuce
1/2 a cucumber
2 Carrots grated
Spring Onion
Fresh mint, coriander, thai basil

For dipping sauce
2 garlic cloves finely chopped
1/2 tsp chilli sauce
3 tbsp fish sauce
2 tbsp lime juice
2 tbsp chopped peanuts

Instructions
Chop your cucumber and tofu into 1.5cm depth strips and about 4-5cm long. Chop the lettuce and all your herbs finely. Dip the rice paper in a bowl of warm water for 3 seconds ensuring it is fully submerged. It should come out of the water slightly firm so that you can easily lay it flat on to a ceramic plate. Starting at the edge of the rice paper closest to you, add all your fillings in very small amounts. If you have too much filling, it will be difficult to roll and the fillings will easily fall out. Once you have added all your fillings, pick up the edge of your paper closest to you and roll it tightly over the filling. Repeat until you have the desired number of rolls. For the dip, pour all the ingredients into a small bowl and stir vigorously. Place rolls on a serving dish with the bowl of dipping sauce.

 

We hope this has given you a few ideas for summer dishes. If you try them out, do let us know how you found them!

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When style meets recipe – Summer season

By June 7, 2018 INSPIRATION
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The intersection of colour, taste, texture and fabrics.

The world of food is constantly changing, as is the world of fashion. These two themes run close to each other and fashion’s obsession with food is becoming a fast-growing source of inspiration. One of the most interesting aspects is how food and fashion influence and filter through society in similar ways.

“Food, like fashion, is driven by trends, seasonality and the occasional gust of hype”, Lee Tran Lam, Food writer for Vogue.

Both can be described as a form of art and have the ability to push people to experiment, be inventive, creative and express themselves.  You go to a restaurant and by doing so, express who you are or perhaps who you aim to be. It is the same with clothes.  But it is also a form of connection and socialization: how many times do we end up talking about our new dinner spots or sharing the new recipes we have discovered online?

Fashion has always been identified as a source of beauty, aesthetics and craftsmanship, and a natural extension of this is the sculptural and artistic forms that can food can take.  Just like fashion, culinary trends develop season after season, with new colours, shades and textures. And similarly, as a white shirt can be classic and timeless many dishes are go-to meals that are comforting,  delicious or even evocative of your childhood.

This week, we explore this union of style and food and bring together some of our most loved Summer styles with a selection of fresh and easy-to-cook recipes for the upcoming summer period! Let us know what you think!

salad

des

Instructions: Heat a spoon of oil in a flat frying pan, slice the aubergine and fry them for 8 minutes each side, until they start to brown. Do the same with the halloumi and prepare a bowl with spinach on a side. Chop both the fried halloumi and the aubergine into small cubes and scatter over the salad with the pomegranate seeds and finish with some yoghurt dressing. Top with salt, pepper and mint leaves for the perfect summer salad!

pimms

des2

Instructions: Fill a jug with ice and lemonade and top it up with Pimm’s liquor. Then chop some strawberries, oranges, cucumber and berries and add them into the jug together with fresh mint leaves. Stir gently and serve immediately or chill in the fridge for 30 minutes.

penne

des3

Instructions: Heat a spoon of oil in a deep pan, chop half a shallot and let it fry for a couple of minutes until soft. Cut some tomatoes and add them to the pan together with the shallots and let them cook until they start to soften. Bring water to the boil, add the pasta and some coarse salt and simmer for 8 minutes. Once ready, drain the pasta and pour it in the pan, together with fresh ricotta, basil leaves and black pepper, then mix well and gently until the cheese has melted. Serve warm.

merimngur

des 4

Instructions: Pre-heat oven to 300°F. Drop the raspberries and sugar in a food processor and mix until liquefied.  Line a baking sheet with parchment paper.  Place egg whites and sugar in a bowl and mix vigorously until the meringue is stiff.  Drizzle half of the raspberry sauce over the mixture and fold gently to combine.  Dollop some mixture on to the prepared baking sheet, ensuring the meringues are roughly the same size, then bake for 25 mins. Once cooked, turn the oven off and leave them to rest for about 2 hours.

ice l

des 5

Instructions: Fill 1/3 of the ice lolly moulds with the edible flowers. Pour 0.5 lt of Elderflower syrup and two parts water into a jug and mix. Pour the liquid carefully into the lolly moulds. Seal the top of the moulds and place them in the freezer for at least one day. To remove the lollies from the moulds, hold them under warm water for a moment, which will make it easier to remove them. Serve immediately.

Yves Saint Laurent once said, “All elements of life follow a certain style,” but there’s one thing that never goes out of fashion, and that’s good food.

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