Apricots make me think of my Mum. She’s the biggest apricot fan I know and until last year I didn’t really get what all the fuss was about. Then I had a proper one. Not a dry, fuzzy one with an inside like loft insulation but a sweet, juice running down the chin, superbly ripe one. And everything changed. Honeyed Apricots with Rosemary Crème Fraîche might sound like an unusual combination but herbs and fruit work so well together and this is truly a winner. Ripe apricots would be fantastic for this dish, but if they’re a bit ropy then sizzling them in honey will only improve them.
Harissa Lamb with Tabbouleh
When it’s hot in the day but slightly cooler in the evenings, sometimes a salad doesn’t quite cut it; I’m after something with a little warmth and zing for those colder evenings. This Harissa Lamb with Tabbouleh came about for two reasons: firstly I had some harissa paste leftover from a previous chicken version and secondly I had two lamb steaks which were crying out for some Middle Eastern flavours. Also, this recipe is part of an upcoming post where I look at eating organic on a budget so it worked out really well to use up some lovely veg and herbs I had in the kitchen. Also, if you make double the amount of tabbouleh it’s great for lunch the next day, particularly with some toasted pitta bread and hummus.
Harissa Chicken with Quinoa, Avocado and Mango Salad
How many times do you think about what to make for dinner and end up with a seemingly impossible list of requirements for that one meal? It needs to be filling, but without being too full of fat, tasty without being too salty or sugary, balanced and preferably something interesting. Welcome to every weekend of my life! Planning meals is something I can’t live without (see post here if you want some top tips) and I usually do it on a leisurely Sunday morning when I have time to look through my blog, magazines and books for inspiration. More often than not I end up fulfilling all the requirements that I want my dinner to be, but it takes time to work it out. So give my Harissa Chicken with Quinoa, Avocado and Mango Salad a go; I’ve done all the hard work for you.
Easy White Bean Stew with Purple Sprouting Broccoli
Wholesome food always makes you feel good; it’s made from humble ingredients and is full of good things like beans, vegetables and whole grains. I normally eat slow cooked, what I would describe as wholesome, meals in the autumn and winter but this easy white bean stew with purple sprouting broccoli is the perfect dish for this time of year. It’s quick and easy to make, is full of seasonal vegetables and is absolutely delicious. Using seasonal veg not only makes the best of what’s around but means it’s super cheap to cook up too, feeding four people for around £4.50 (most of what I used was organic too!).
Spinach and Cheese Vegetarian Sausage Rolls with The Laughing Cow
Hang on, a sausage roll that doesn’t have any sausage in it? Correct. I absolutely love a proper sausage roll; when the juices run out of it and caramelise under the flaky pastry. To pack a picnic with a couple of sausage rolls and a flask of tea is to pack a fine picnic as far as I’m concerned. So what’s with this vegetarian creation? My reasons are threefold: firstly, at this time of year I need pastry; secondly, I love spinach and particularly spanakopita and thirdly I wondered what a vegetable ‘sausage’ roll would be like.
Slojito
I have been so busy this year that I have run out of time to make my own sloe gin. It’s not the end of the world though as I have some of last year’s stash left and once that’s gone there are some delicious ready steeped and drained sloe gins around. As much as I enjoy a classic sloe gin and tonic there’s much enjoyment to be had mixing up something different.
One place you can find some inspiration for new drinks to try is thebar. I found their recipe for a slojito and just had to give it a try!
Spaghetti with Balsamic Tomatoes, Mozzarella and Olives
Sometimes you end up with all sorts of bits and pieces in your fridge; half a bit of something there, a few nibbly bits leftover here and I find these little pieces a great source of inspiration. This recipe is a speedy one which makes use of a few ingredients I can find in my fridge more often than not. Lovingly referred to as ‘pasta with fridge bits’ this particular version was a delicious Spaghetti with Balsamic Tomatoes, Olives and Mozzarella.
Ingredients
You will need (for two):
- 10-12 cherry tomatoes, halved
- 1-2 tbsp balsamic vinegar
- 1 tbsp olive oil
- Salt and pepper
- ½ tsp dried thyme
- 175g spaghetti
- 1 ball mozzarella, torn into smaller pieces
- Small handful olives, roughly chopped
- Small handful fresh basil, large stalks removed, roughly chopped
- 1 tbsp extra virgin olive oil
Method
Preheat an oven to 200C. Put the cherry tomatoes into an oven proof dish in a single layer. Drizzle over the vinegar, olive oil, thyme and salt and pepper. Put the tomatoes into the oven for 20 minutes.
Easy Meatballs with Herby Tomato Sauce
I often get left with a collection of fresh herbs. I don’t have a freezer so can’t freeze them for future use and even if they come in a pot, they always seem to die on me. This recipe is a great one for using up almost any fresh herbs you have hanging around (except maybe mint, keep that for the gin). As if this recipe wasn’t useful enough already it also contains super easy meatballs, made from sausages, for minimum fuss and maximum taste.
You will need (for four):
- 4 large herby sausages
- 350g tagliatelle (you can use any other pasta)
- 1 medium onion, diced
- 2 small garlic cloves, crushed
- 1 can chopped tomatoes
- 2 medium tomatoes, chopped, most of the seeds removed
- 1 tsp dried oregano
- Small handful fresh basil and parsley, large stalks removed, roughly chopped
- Oil for cooking
- Salt and pepper
Get a large frying pan onto a low heat and add a little oil. Add the onion and garlic to the pan and cook gently, stirring occasionally until softened, about 10-15 minutes.
Mushy Peas Potatoes and Ham
I absolutely love peas. For me, a life without peas isn’t worth living. I moved house late last year and I don’t have a freezer; no more emergency frozen peas for me. Happily it’s pea season now so lovely fresh peas are popping up in the veg box, at the farmers’ market and in the garden. If there’s one thing I like even more than peas it’s mushy peas. So for a deliciously easy summer dinner my mushy peas potatoes and ham is perfect.You will need:
- Lots of fresh peas, podded (at least one mug full, the more the better)
- 500g Jersey Royal potatoes, scrubbed, any larger ones halved or quartered
- A few thin slices cured ham (I used Serrano), roughly torn
- A couple fresh mint leaves, shredded
- Small knob of butter
- Salt and pepper
Start by podding the peas. This is one of my favourite kitchen jobs, no sarcasm.
Elderflower, Cucumber and Mint Gin
I love this time of year in Britain; when the weather is getting warmer and warmer but it hasn’t quite got to the muggy stage and it’s still nice and cool at night. There are flowers in the hedges and the fruit has started growing on the trees; most of my time is spent outside and as far as I’m concerned, shoes are optional. I have done plenty of cooking with elderflower in the past and it seemed an ideal time to try out something slightly different and obscenely summery: Elderflower, Cucumber and Mint Gin.
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