For the dressing
5 tablespoons of coconut cream
Fish sauce 1 tsp
Juice of 1 lime
Pinch of sugar
METHOD
Place fish, onion, chilli and garlic in a shallow dish. In half of the lemon juice mixed with salt ¼. Carefully turn the fish into the juice. Cover with plastic wrap and refrigerate for an hour, turn the fish halfway. Mango peel and cut the cheeks of the stone. Cut the meat into slices about the thickness of a 50p coin. Cut the remaining mango pulp (or use it for something else, when it comes to messy). Cut the avocados and remove the pits. Cut each half into slices and peel the skin from each slice carefully. Sprinkle with salt, pepper and lemon juice.
Once the fish is marinated for an hour and not as glassy, strain the liquid. All to wear Mix until smooth, and season. Serve the fish with onions and peppers with avocado and mango that has been marinated. Pour. Dressing over top and sprinkle with coriander
Read: Simple Recipes for Summer entertaining in the garden
Green Summer Rose Prince and fresh cheesecake recipe
The stuffed with ricotta and green cake can be easily transported to a picnic
Serve
6
INGREDIENTS
500g large leaf spinach
500g green chard
100 g of butter
½ tsp grated nutmeg
½ tsp black pepper
500 g fresh ricotta in a sieve lined with paper towels drained
100g mascarpone
100g grated Parmesan cheese
500g butter puff pastry in half,
To paint
1 egg beaten with a pinch of salt
METHOD
Preheat the oven to 220C/gas mark 7.
Cut the stems of the chard and spinach. Pour heat water in a large pan until 1cm deep, then add a teaspoon of salt. Add the leaves and cook for about four minutes with a pair of pliers to turn. When all the leaves do not fit the mold at a time, you as quickly as possible in the first half and the rest.
Let the vegetables in a colander, splashing cold water. Press with a wooden spoon to prevent water leakage. When the leaves are cool enough, use your fists. The remaining mass of less water in the bottom of the cake is golden. Melt the butter, then add the cooked leaves enter into the pan and mix with butter, nutmeg and pepper. Season to taste with salt.
Combine Place cheese in a bowl. Sprinkle work surface with flour and roll each piece of dough around in a 2 mm thick 20 cm in diameter. Distribute half of a green Torres pastries, so that a 2cm border around the edge. Use a spoon to the center of the cheese mixture on top. Repeat with the remaining spinach and cheese, Brush border with water and place the second piece of dough on top. Press the edges together. Work quickly - the sooner the cake goes into the oven, and the possibility of the wet mass to be.
Brush with beaten egg. Using a knife, score the surface of the cake like the spokes of a wheel, trying not to break. Pinch the edges of the dough in a zig-zag pattern, then bake for 20 minutes or until golden brown. Serve cake after it cooled to room temperature.
Cold pea soup with fried ham croquettes Stevie Speaks recipe
You can heat up before making the soup and cakes during the day and the croquettes before serving.
Serve
4
INGREDIENTS
Olive oil
1 onion, finely chopped
1 clove garlic, finely chopped
A handful of mint sprigs
700g / 1 ½ pounds fresh or frozen peas (shelled weight)
570ml / 1 liter chicken broth rich, warm
To Crackers
40 g / g of butter 1 ½ cup
¼ small onion, finely chopped
100g / 3 ½ oz ham, cut into small pieces
¼ grated nutmeg
75g/3oz flour, plus 2 tablespoons for frying
All 400ml/13 ½ oz milk
1 egg beaten
5 tablespoons bread crumbs Panko
Vegetable oil
METHOD
Take the first croquette. In a small saucepan over medium heat, melt the butter and the onion and a pinch of salt. Roast until soft, add the ham. Cook for a minute, then the nutmeg and flour. Slowly cook, stirring frequently, for 3 minutes to cook the flour.
Add milk slowly in a steady stream, stirring vigorously to avoid lumps. Reduce heat and continue stirring for 5 minutes until you have a smooth, thick paste. Season to taste. Transfer to a baking sheet, let it cool and then put in the refrigerator and cool.
To make the soup, cover the bottom of a large skillet with olive oil and place over medium heat. Onion and garlic and a pinch of salt and saute until soft and sweet.
Stir in peas and mint sprigs and cook for a few minutes, then bring the chicken broth and boil. Continue cooking until the peas just cooked and still green, and then transferred to a mixer or blender to the peas until smooth lightning. Happen if a screen, so you have the light creamy soup. Season to taste and leave to cool in the fridge before they cool.
Put 2 tablespoons of flour, egg and bread crumbs in separate bowls. Pour vegetable oil in a deep, heavy pot with Regard 7cm sides. Set to medium heat and bring to a temperature of 170C/340F - you can test if this is a good temperature, with a little of the mixture; If shines and rises to the surface of the oil, it is ready.
Form tablespoons of the mixture of feed in the form of short sausage and dip in flour, then egg, panko. Place on a plate until you have prepared all dry food. It was very carefully cut into the hot oil and fry, turning once, until golden brown and crispy. Remove from oil with a slotted spoon and drain on kitchen paper. Season with a little salt and serve on the frozen soup.
Recipe cooler grapefruit Victoria Moore
Homemade lemonade ever since my childhood a feature of my summer, as it was always a glass of it are on the work surface in the kitchen next to the boiler. Normally jugfuls keep two on the road, while the head of the first batch of citrus slices with hot water again when it finished so while you cool the first drink. I love the bitterness and astringency that comes from the use of bone and skin.
For a change, it is also good with grapefruit - I prefer white to pink, if for some reason white grapefruit are harder to that version of the two exotic blush find now. It is so simple, it hardly qualifies as a recipe.
INGREDIENTS
3 White Grapefruit (or two in white and pink)
500 ml of boiling water
Sugar to taste
METHOD
Cut grapefruits, put them in a large pot with 2 tablespoons sugar. Add the boiling water. Genial. Taste. Sugar, if desired.
LEA: cocktail recipes for hot summer days
Best potato salad recipe Diana Henry
Serve
4
This is my version of a recipe widespread (the original is the old Hamlyn All Colour Cookbook.) This is a big improvement over the matter claggy with mayonnaise usually linked seen in the summer buffets.
INGREDIENTS
450g (1 lb) of Jersey Royals
4 spring onions
50 ml (2 fl oz) light chicken stock, hot
3 tablespoons mayonnaise
2 tablespoons sour cream
2 tablespoons chopped chervil (or parsley)
METHOD
Boil potatoes in salted water until they are soft.
Chives cut and remove the basics unsightly dry or advice. Finely chop. The potatoes drain and cut into slices, in the neighborhood or square, whichever you prefer.
Put hot in a bowl with the chicken broth. Stirring. Potatoes should absorb some of the measures. Cool slightly.
When the potatoes are still warm, but hot, onion, mayonnaise, sour cream, chervil or parsley and some seasoning. Mix gently.
You can stand and put in the refrigerator, but is best served at room temperature and not refrigerated.
Zucchini recipe Conchiglie Stevie Speaks
It is a pasta dish was very tasty.
Serve
4
INGREDIENTS
1 large ripe tomato
2 cloves of garlic, finely chopped
4-6 small to medium zucchini
50g/2oz butter
50 g Parmesan
Zest of 1 lemon
METHOD
Boil a large pot of boiling water.
Cut zucchini and tomatoes.
Melt the butter in a large pot. Garlic and zucchini add fry for a few minutes, then add a little water and tomatoes. Reduce the heat and with a sheet of parchment paper. Let simmer until the zucchini are very sweet.
Grate the zucchini and parmesan finished add lemon zest.
Cook the pasta al dente, then mix in the zucchini with a little cooking water. With Parmesan cheese on top, if necessary.
The lime and cilantro Katriona MacGregor tuna sauce recipe
The crust of lemon pepper in this recipe is a delicious contrast with the offer, the rare tuna. It takes time to collect refreshing bean sauce is almost a meal in itself. If you can not find back a ripe avocado on the way, then replace with canned corn.
Serve
2 remaining grains
INGREDIENTS
2 x tuna steaks
2 teaspoons coriander seeds
2 tsp black pepper
1 teaspoon sea salt
2 lemons, zest and juice
2 tomatoes
½ red onion
1 small chili
1 clove of garlic
½ avocado
1 x 400g can of black eyes, azuki beans or mixed
Olive oil
Fresh coriander, roughly chopped
METHOD
With a mortar and pestle if you have one, roughly crushed peppercorns and coriander seeds. If you do not have one, use the end of a rolling pin to smash them on a wooden board. Mix salt and lemon zest and sprinkle enter the crushed seed in a large bowl.
Press down firmly on the tuna steaks in the seed mixture to a single mass on both sides to form.
Planting tomatoes cut into small cubes and cut. Cut avocado and red onion into pieces of similar size. Chop the garlic and chilli.
The beans drain and rinse with cold water. Pour into a bowl and add the tomatoes, onion, garlic and chili. Pour a few tablespoons of olive oil, lemon juice, season with salt and pepper and finally some chopped cilantro.
Heat a char-grill or skillet over medium heat with a drizzle of olive oil. Searing steaks for 1 minute on each side. Remove from pan, cut in half diagonally and serve with salsa beans.
This is a rare tuna steak, but if you prefer opaque meat and cook for a minute or two on each side, depending on your taste.
Diana Henry Burmese melon, cucumber and ginger salad recipe
There are many different versions of this, some of which shredded cabbage and even contact lenses. I have cucumber here, and I sometimes add pickled ginger. The shell should be fresh, with a good balance between sweet and savory.
Serve
4-6 as a side dish
INGREDIENTS
400 g (14 oz) of meat melon, seeded and diced (a mixture of melon is good if you have a number of tones)
100 g (3 ½ oz) cucumber, peeled, halved, seeded and diced
2 tablespoons peanut oil
3 shallots, finely chopped
After 3 cm (1 inch) piece of ginger, peeled and cut into strips
Fish sauce 1 tbsp
½ tablespoon of powdered sugar
1 clove of garlic, crushed
Juice of 2 limes
Torn mint 2 tablespoons
2 c torn basil leaves
2 tablespoons chopped cilantro
Toasted sesame seeds 1 tbsp
METHOD
Put the melon and cucumber indicate in a bowl. Oil in a pan and fry the shallots gently until they begin to soften, then the ginger, mount the heat and cook until the shallots are quite dark and crisp. Place on paper towels and let cool.
Mix Mix the fish sauce, powdered sugar, garlic and lemon juice over the melon and cucumber. Mix gently and briefly chill in the refrigerator (but not too long or too limp). Gently stir in the herbs and serve top with sesame seeds and green onions.
Carrots and hummus recipe Carolyn Hart
The carrot and hummus is a quick and easy recipe to go with raw food
Serve
4
INGREDIENTS
Diving
Miami 350g carrots, washed and cut into 2 cm
3 cloves garlic, peeled and crushed
2 teaspoons of cumin
2 tablespoons olive oil
410g chickpeas, drained in water
Juice of 1 lemon
For raw food
Honeysnax 1 yellow and 1 carrot, peeled and cut into strips Bouquet
, Sliced 1 red pepper and 1 stick of celery into strips
5 cherry tomatoes cut in half
METHOD
Preheat the oven to 220C/gas mark 7. Show carrots in a small roasting pan. Garlic, cumin and a tablespoon of olive oil and mix well. Tuck garlic carrots.
Bake for 15-20 minutes or until carrots are soft and slightly charred.
Add the chickpeas to the pan and stir well to capture all the cooking juices peas. Transfer to a food processor, add the remaining lemon juice and oil, then pulse to form a smooth puree. Season with salt and black pepper.
Transfer to a bowl and serve with vegetables.
Diana Henry lavender and apricot stew recipe
Poached apricots in white wine and flavored with fragrant lavender.
Serve
6
This sauce is delicious served with roasted almonds my cake.
INGREDIENTS
600ml (1 pint) dry white wine or water, plus an additional 25 g (1 oz) of sugar
225g (8 oz) sugar
2 sprigs of fresh lavender untreated, and a little more for serving
750g (10 oz) 1 pounds apricots, halved and pitted
Juice of ½ lemon
METHOD
Add the wine (or water), sugar, and two branches of lavender in a pot with all fruits (preferably in a single layer) and heat gently stir so that the sugar dissolves.
Add apricots and poach until they are soft. Depending on the duration of the apricots, five to 15 minutes. When everyone is ready, beat with a slotted spoon and place in a large shallow container.
Discard the lavender, lemon juice to the pan and cook to reduce up to 250-300ml (10.9 fluid ounces).
Cool the syrup completely, then pour over the fruit and let cool.
Place a few sprigs of lavender on before serving.
