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.
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.
Swedish Style Burgers
Recipe from Västerbottensost cheese as part of their ‘Swedish summer to remember’.
Ingredients
You will need (for two):
- 350g minced venison (or beef)
- 1 rasher fried bacon, chopped
- 1 tsp crushed juniper berries
- Salt and pepper
- Västerbottensost cheese, grated
- Buns of your choice and salad and condiments to serve
Method
Put the venison mince into a bowl and add the chopped bacon, juniper berries and salt and pepper.
Give everything a really good mix then form into four burger shapes (I made quite small ones).
Heat a pan to high and add a little oil to the pan. Fry the burgers until lovely and brown on the outside and cooked through. For the last few minutes of cooking add the grated Västerbottensost and allow to melt.
Caramelised Fennel and Salami Pizza
Ingredients
You will need:
For the dough (makes enough for four pizza bases):
- 400g strong white flour
- 1 tsp sea salt
- 1 sachet fast action yeast
- 1 tsp sugar
- 1 tbsp extra virgin olive oil
- 250ml warm water
For the tomato sauce (makes enough for one pizza):
- 4 large, very ripe tomatoes, seeds removed and diced
- 1 small onion, finely chopped
- 2 small garlic cloves, crushed
- Olive oil
- Salt and pepper
Toppings (per pizza):
- 1 ball mozzarella, sliced
- 1 fennel bulb, sliced
- 1/2 tbsp sugar
- Salami
Method
Make the dough by mixing together the flour, salt, yeast and sugar. Pour in the olive oil then add the warm water.
Knead for 10 minutes then leave for an hour or so until doubled in size. Divide into four, you can freeze what you don’t use.
Next make the tomato sauce. Add the onion with a little olive oil to a frying pan over a low to medium heat and leave to soften for around 15 minutes. Add the garlic and cook for a few minutes more then stir in the diced tomatoes. Put a lid on the pan and leave to cook for about 10 minutes then remove the lid, turn the heat up and continue cooking until thickened. Add salt and pepper to taste then blend the sauce.
Add the fennel with a good glug of olive oil to a small lidded pan and leave over a low heat for at least 30 minutes or until well softened. Stir occasionally. Remove the lid from the pan and stir in the sugar. Continue to stir until evenly coated and caramelised.
Preheat an oven to 240C. Roll the pizza dough out on a floured surface so that it fits a large baking tray. Lightly flour the baking tray and put the dough on top.
Greek Salad, Hummus and Pitta Bread
Ingredients
You will need (for four):
- Pitta breads £0.50
For the hummus:
- 1 can chickpeas £0.65
- 1 garlic clove £0.03
- 2 tbsp extra virgin olive oil £0.10
- 1 tsp peanut butter £0.10
- Salt and pepper £0.10
For the Greek salad:
- 1/2 cucumber, sliced £0.30
- 3-4 tomatoes, sliced £0.50
- 1 small onion, sliced £0.10
- 1 small lettuce, chopped £0.40
- 1 pack mixed olives and feta £2.20
- 1-2 tbsp extra virgin olive oil £0.10
- 1 tsp dried oregano £0.05
Total £5.13
Method
Start by adding all the ingredients for the hummus to a food processor and blending until smooth. If the hummus is a little thick you can add a little extra oil or a small amount of hot water.
Mix all the ingredients for the salad together, except the olives, then top with the olive and feta mix.
Heat up the pitta breads according to packet instructions.
Pour a little extra virgin olive oil over the salad and sprinkle over the chopped oregano and a little salt and pepper.
Summer Vegetable Minestrone
Ingredients
You will need (for two big bowls or four smaller ones):
- 2 tbsp olive oil
- 2 garlic cloves, sliced
- 2 small carrots, peeled and chopped
- 1 small onion, finely diced
- 1 small courgette, diced
- 1 large tomato, diced
- 1 handful summer greens, shredded
- 1 handful broad beans, podded
- 1 handful fresh peas, podded
- 1 litre hot vegetable stock
- 90g small pasta
- Salt and pepper
Method
Prepare the broad beans by adding the beans to a pan of lightly salted boiling water. Cook for 3-4 minutes before removing, running under cold water and then squeezing the beans out of their grey skins. Set aside.
Put a large pan on a low heat and add the olive oil, garlic, carrot, onion and courgette. Put a lid on and leave to soften for around 10 minutes.
Remove the lid and add the tomato, summer greens and peas then pour in the hot stock.
Bring to the boil then add the pasta and a little salt and pepper.
Elderflower and Lemon Ice Lollies
Ingredients
You will need (I made enough for six ice lollies):
- Ice lolly mould
- Elderflower cordial (homemade or shop bought)
- Zest of 1 lemon
Method
Make up the elderflower cordial a little stronger than you would if you were drinking it.
Put the lemon zest into the bottom of each mould and top up with the diluted cordial.
You could add the fresh lemon juice to the elderflower mix before pouring it in if you want the lemon flavour a little stronger.
Freeze, wait and enjoy!
You might have to try and convince people that it’s not just water you’ve frozen but as soon as they try them they’ll be glad they did! Elderflower is such a distinctive flavour and the lemon and lemongrass that were in my homemade cordial work so well with the added lemon zest. Shop bought elderflower cordial will work just as well, whichever you use just make sure you mix it up a little stronger than you would for drinking it. Floral, easy, zesty and refreshing, like a little piece of frozen summer.
Smörgåsbord with Swedish Salad
Scandinavian food interests me; cured salmon, pickles and dark rye are the things that immediately spring to mind. By coincidence I was sent two different crispbreads to try; some from Finn Crisp and some from Plain Tasty so it seemed the perfect opportunity to try and make a Smörgåsbord with a Swedish salad; Swedish style anyway! Something very different for dinner in the ATIE household.
Ingredients
You will need (make as many as you need):
- Pickles
- Cheese and cream cheese
- Crispbreads
For the salad:
- 1/2 cucumber, diced
- 1 small fennel, sliced
- 1 carrot, peeled into ribbons
- Handful fresh dill and parsley, chopped
- 3-4 spring onions, sliced
- 3 tbsp olive oil
- 1/2 tbsp white wine vinegar
- 1 tsp Dijon mustard
- Salt and pepper
Method
I took inspiration for the salad from the Jamie Does book. Put all the prepared salad vegetables into a bowl and mix it together. Whisk the olive oil, vinegar, mustard and salt and pepper together then dress the salad.
Broad Beans and Goat’s Cheese on Toast
Ingredients
You will need (for two slices):
- 2 large handfuls of broad beans in the pod
- 2 spring onions
- A few sprigs of basil
- 1 tbsp olive oil
- Salt and pepper
- Soft goat’s cheese
- 2 slices of good quality white bread
Method
Start by removing the beans from their pods. When you have a pile of pale green beans, put them into some lightly salted boiling water for around four minutes.
Drain the beans when cooked and then run them under cold water to stop them cooking. When they have cooled down, remove the grey skins from each bean. It sounds like effort but it’s honestly just a quick insertion of a finger nail on one side and a gentle squeeze on the other. They just pop right out.
Finely chop the spring onions and roughly chop the basil. In a bowl mix together the beans, spring onions, basil, olive oil and a little salt and pepper.
Toast the bread and then spread the goat’s cheese thickly onto each slice and top with the bean mixture.
