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.
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.
Nothing beats a simple salad, especially when the sun is shining and you have a chance to sit and savour a little bit of goodness. In my opinion the dressing is as important as the salad components – it brings the whole plate together and gives everything a satisfying lift. Here the saltiness of the olives paired with the lemon in the dressing keeps everything light and the crunch of the cucumber makes this a joy to eat.
1/3 cucumber, cut into thin rounds
10 pitted green olives, halved
1 tbsp olive oil
1/4 tsp oregano
1 dsp lemon
A handful of parsley, finely chopped
Ground black pepper
In a small bowl, mix the olive oil, oregano, lemon and season with the black pepper.
Using the dish you’re serving your salad in, evenly distribute the cucumber, olives and parsley.
The real trick with this dish is actually the quality of the products that you purchase. For this particular recipe it isn’t the seasonings that are the winner it’s the main ingredients themselves that make this so delicious. When you pop to your local supermarket add a few extra pennies to the mozzarella you buy, make sure it’s a good quality and not the ‘everyday value’ type (those always have little to no taste). Pick out the best avocado and baby vine or plum tomatoes that actually come on the vine. These particular aspects make this so important to making this dish so delicious as it showcases the most delectable flavours and keep you wanting more.
1 avocado, peeled, deseeded and cut into bite-size chunks
1 mozzarella, drained
8 baby plum or baby vine tomatoes, quartered
Crushed black pepper
Take a plate or dish you wish to serve with. Evenly distribute the avocado and tomato pieces on the plate.
Either slice or tear the mozzarella and spread across the dish.
Season with a little sprinkling of oregano, salt and black pepper. Drizzle over a little olive oil and serve.
This recipe is perfect when you want something slightly lighter but something that also packs a punch. The harissa comes at you hard in this recipe but the sweet pepper and preserved lemons give such a contrast it’ll be a staple for when you want something quick, easy but (more importantly) extra delicious too.
1 preserved lemon, chopped into small pieces
1 tsp harissa paste
1 spring onion, finely chopped
1 handful fresh parsley, finely chopped
3 tbsp olive oil
1 sweet pointed red pepper, chopped into small pieces
4-5 mint leaves, finely chopped
80g fine bulgur wheat
Start by preparing the bulgur according to the packet and set aside.
Mix the harissa together with the olive oil in a small bowl and drizzle over the prepared bulgur.
Add all the remaining ingredients, mix thoroughly and serve.