Looking out the window of Daisy Hill this morning it’s hard to believe it’s mid August.
But that’s not going to stop me acting like it’s Summer – I’ll wear my flip-flops, and flop through the streets of St Ives getting wet toes.
I’ll wear my sky blue Fedora hat and shades, and trip over the pavement because I can’t see where I’m going.
And I’ll create light Summer meals that are more suited to eating on the beach out of a cool box than eating in a dining room while the drizzle falls outside.
Here are some of my seasonal favourites that taste great all year round:
The quickie: Italian pasta salad (serves 2)
- 200g cherry tomatoes, halved
- Pinch of salt
- 170g of pasta bows
- 1/2 tbsp olive oil
- 1 small onion, thinly sliced
- 1 tbsp of balsamic vinegar
- 1 tbsp of water
- 1/2 clove crushed garlic
- 80g fresh mozzarella cheese
- pinch of fresh parsley
- pinch of pepper
Simple but delicious, this tasty dish takes less than 30 minutes to prepare and cook.
To start, put the cherry tomatoes in a dish and add the salt. Bring some water to the boil and add the pasta bows.
Once cooked, add the pasta to the cherry tomatoes.
While the pasta and tomatoes cool, heat the olive oil in a non-stick pan and gently cook the onion and garlic for a couple of minutes. Add the balsamic vinegar and water to coat the onion, then cover for 5 minutes or so until the liquid has evaporated.
Cool completely then add to the pasta and tomatoes, and combined with the mozzarella, fresh parsley and pinch of pepper.
The duet: Summer eggs (serves 2)
- 1 tbsp olive oil
- 2 large courgettes, chopped into small chunks
- 200g pack of cherry tomatoes, halved
- 1 small garlic clove, crushed
- 2 teaspoons of pesto
- 2 eggs
Heat the oil in a non-stick frying pan and fry the courgettes, stirring until they start to soften.
Add the garlic and halved tomatoes and heat for another 2 minutes.
Stir in the pesto then move the mixture to the side of the pan to make room for the stars of the show. Crack the eggs into the pan and cover with a lid for 2-3 minutes until they’re cooked.
Serve with crusty bread and company.
The final word: Raspberry iced mousse (serves 2)
- 250g Quark (low fat cream cheese)
- 25g icing sugar
- squeeze of lemon juice
- 125g frozen raspberries
Pour the Quark into a bowl with the sugar, and squeeze in a few drops of lemon juice.
Beat with a wooden spoon until smooth and creamy. Gently add the raspberries until they start to streak into a marble effect. Spoon into two glasses, add extra lemon juice to taste, and tuck in.
Our quick and tasty tip:
- For a slightly less healthy version of this recipe, try lightly crushing some raspberries with a little icing sugar and orange juice, then folding through Cornish Clotted Cream (always in season) cream and serving with freshly baked shortbread.
How do you capture the Summer in a meal? Share your favourites in the comments below.