Welcome to the month of July. It is official- the summer has arrived (just don’y look out of your window today…)!
It is the time of fresh salads, seafood and beer gardens. When you are making your salads, try adding fresh herbs.
Wild mushrooms are also in season. Try frying them in some butter and serve on toast or make an omelette. Fry the mushrooms first and then pour in 3 whisked eggs per person and a pinch of salt, sprinkle with chives just before serving.
For a simple dip, mix 200ml of greek yoghurt, grated garlic (as many cloves as you can manage) and chopped fresh mint that is in season.
For a summery menu, try this lovely menu.
All serve 2
1 aubergine, sliced into circles
1 tbl of tahini
3 tbl greek yoghurt
a squeeze of lemon juice
1 tbl finely chopped chives
Place the aubergine onto a baking sheet, drizzle with olive and season with salt
Bake on 170C for 40 minutes, until golden brown and cooked through and soft
To make the dressing, mix all the ingredients and season with salt, add a little hot water if the dressing is too thick
Drizzle over the aubergine and sprinkle with the chives
2 salmon steaks
2 tbl dark molasses sugar
pinch of cayenne pepper
1 tsp sweet smoked paprika
1 tsp garam masala
pinch of salt
bunch of asparagus
Mix the sugar, pepper, paprika, garam masala and salt and rub on the fish steak (the non-skin side)
Place under a preheated grill, skin side down and cook for 10-15 minutes. The fish is cooked when the flakes come apart and the colour changes from bright coral to pale orange
Fry the asparagus in a little olive oil for 5 minutes, turning occasionally
For the tomatoes: half them and place onto a baking tray with a dash of olive oil, balsamic vinegar and a generous pinch of salt. Bake at 200C for 15 minutes
25g golden caster sugar
1 vanilla pod
400g pitted fresh cherries
Pinch of salt
Preheat the oven to 200C
Scrape the seeds out of the vanilla pod and place both into a pan with the milk and bring to boil. Turn off immediately. remove the pod and leave to cool.
Combine the flour, salt, eggs, milk and 20g sugar in a bowl and mix with a balloon whisk until you get smooth batter
In a pan, melt the butter and the rest of the sugar, throw in the cherries and fry for a few minutes
Pour the cherries into a pretty baking dish and pour the batter over and bake until golden brown (20 minutes) without opening the oven