Now I can’t speak for all you lovely readers but here in the UK the weather has been something rather special. It’s actually hot and so far we are experiencing summery weather which certainly makes a change for the typically English weather we tend to experience. I know many this weekend shall be flocking to the coast and enjoying the lovely seaside, some will having a barbecue in their gardens or a friends garden… some may just want to find anywhere that’s moderately cool just to keep themselves from overheating… aka burning!
Anyways, there’s me rambling on about the weather, how very English of me… let’s get to the good stuff, this weeks recipe. An absolute delectable treat that will certainly cool you down in these warmer temperatures. Fantastic to share with friends or even if you’re just chilling with a book and fancy a little refresher.
15ml Gordon’s Sicilian lemon gin
Start by blending the raspberries in a food processor until smooth (leave a couple raspberries aside for decoration- optional).
Then, in the glass of choice fill with ice cubes.
Take two teaspoons of the blended raspberries and add to the glass.
Add the gin, followed by the lemonade and give it a good mix. Finally place any remaining whole raspberries on top (optional) and enjoy 🙂
I know I have previously mentioned Foul Muddammas or Fava Beans as more commonly known here in the UK. A fantastically versatile legume that can stand up in its own right or can be added to anything if you fancy a hit of protein or fibre. This dish keeps the beans the star of the show with the shallots and chilli adding a satisfying warmness.
1 can fava beans (foul mudamas, drained and rinsed)
1/2 shallot, finely chopped
2 garlic cloves, grated
1/2 tsp ground cumin
1 chilli, finely chopped
1 dsp lemon juice
1 large on the vine tomato, roughly chopped
1 handful parsley, finely chopped
1 tbsp olive oil
In a pan on medium-high heat add the beans and the water and bring to a gentle simmer.
Add the cumin, stir, leave for a minute and then switch off the heat.
Then add the shallot, garlic and chilli, mix and leave for 2 minutes.
Upon serving add the tomato, parsley and drizzle over the lemon and olive oil.
This week I thought I’d mix it up with something a little different from a recipe and showcase some of the foodies that I had the pleasure of eating in a recent trip to the beautiful Prague, the capital city of the Czech Republic.
To choose a favourite dish or place to eat is pretty much impossible. The showcase below is just the tip of the iceberg for what Czech food has to offer; rich Ghoulash, Trdelnik (or “Chimney Cake”) cooked over coals and covered in cinnamon sugar, the variety of flavours in the numerous beers (not even exaggerating, most menus had more beers than food!), the quality of the Veal and Beef highlighted in carpaccio on every menu – I could go on but never do justice to the flavours.
When I’m in the mood for no nonsense food with a bit of crunch this is my go to. The sun dried tomatoes add that little bit of richness and drizzling over the oily tomato juice just makes this dish sing
2 tbsp dried (ready to eat) chickpeas
1 red sweet pointed pepper, roughly chopped
6 sun dried tomatoes, roughly chopped
1tbsp oil (from the sun dried tomato jar)
Small handful of fresh mint, finely chopped
1. Get your serving bowl and mix all of the ingredients together thoroughly. For the final touch, sprinkle over some chilli flakes and serve.
It is so important to make the most of vegetables when they are in season. Asparagus is so delicious and shouldn’t be missed out. This recipe is packed with flavour, an easy way to get one of your 5 a day, so good on its own or as a side dish.
250g asparagus, chop off the woody end part and cut into chunks. (Rinse and pat dry before cooking)
2 garlic cloves, finely chopped
2 inch piece fresh ginger, peeled and cut into small batons
1 tbsp soy sauce
1 tbsp olive oil
1 dsp cashews, crushed
1 tsp sesame oil
1/4 tsp chilli flakes
Start by frying the asparagus with the garlic and ginger in the olive oil for 4-5 minutes.
In the meantime, in a small bowl mix the soy, chilli and sesame oil.
Then pour the soy mixture over the asparagus and cook for 2 minutes, stirring continuously.
Upon serving sprinkle over the crushed cashews and serve.
Believe it or not, you can get adzuki beans these days in high street supermarkets so there’s no excuse to try this spicy bowl of goodness. The beans are packed full of protein but not as starchy as chickpeas or black beans so the dish is light and refreshing but will keep you feeling full and satisfied all day. A nice simple recipe to kickstart your weekend.
1 can (400g) adzuki beans, drained and rinsed
1 fresh chilli, finely chopped
2 tbsp olive oil
2 lime juice
1/4 tsp ground ginger
1/4 tsp dried mint
1 handful of fresh basil, roughly chopped
Using the serving dish of choice, mix all the ingredients thoroughly together, season with salt and serve.