The evenings have become warm and light, so cooking needs to be quick and tasty and feature seasonal ingredients where possible.
Here are three sensational summer recipes for dining (outside) this summer.
New potato salad
If you can, why not make good use of your own early new potatoes with this super simple recipe. If not, shop bought freshly dug potatoes will be delicious.
Simply boil your potatoes until just cooked – do not overcook – drain and set aside to cool a little. Meanwhile finely chop some shallots. In a bowl, make up a dressing of the juice of one lemon (white wine vinegar works equally well) and six tablespoons of olive oil. Dress the potatoes with the mixture, add the shallots, and sprinkle on some freshly cut parsley and serve with a light green salad and wine of your choice.
Lemony tagliatelle
This is one of my favourites. The sauce is so versatile that it can be used with a variety of pastas from spaghetti to tortellini or ravioli. Here I’ve used tagliatelle.
Start by chopping an onion and cook until soft in olive oil. Add garlic – dried garlic works well – vegetable stock cubes and half a bottle of white wine. Reduce the wine and cook off the alcohol for about ten minutes. Add the juice of one lemon and the zest. Simmer for ten minutes and in the meantime cook your tagliatelle in boiling water until al dente. Add a small carton of cream or soya cream to the sauce and a large bunch of basil, finely chopped.
Drain the pasta and place back in the pan, mix into the sauce thoroughly and grate on the cheese of your choice. Serve with salad and garlic bread – unless you are worried about eating too many carbs!
Quick summer bruschetta
Why not pick some of your own tomatoes and basil for this tasty meal. Bruschetta is essentially posh Italian style tomatoes on toast and is delicious and quick to make.
Lightly toast some thick slices of good quality white bread and allow to cool. Meanwhile chop some tomatoes and drain off excess liquid so that you do not make your toast too soggy. You can skin the tomatoes and deseed them, but this is not necessary.
Rub the toast well with fresh garlic, pile on the tomatoes, add finely chopped basil, grate over cheese of your choice, I prefer a good vegan hard cheese, but cheddar is also delicious on bruschetta. Lightly drizzle with olive oil serve with a light salad.
Any of these three quick and easy recipes will make a delicious dinner to enjoy in the summer months.
Bon Appetit!
