HOT DAYS COOL FOOD

The weather expert told me last week the hottest days of summer are over and I should be getting my firewood in. I hedged my bet and popped some cos lettuce seedlings into an empty garden patch, hoping for some more salad days before the First Fire. In the meantime I have a few cool ideas to share…

DRESSED ASPARAGUS

Vegetables & Vegetarian

Sunday 1st of October

Celebrate spring with a feast for one of fresh asparagus,a soft boiled egg (runny yolk!) and a quirky vinaigrette-style warm dressing. Different, delicious.

Ingredients

4- 6 asparagus spears
1 soft-boiled egg
1 1/2 Tbsp olive oil
A scant tsp capers (salted or brined) rinsed,patted dry
1/2 tsp wine vinegar
1/4 tsp each dijon mustard and sugar

Directions

Cook asparagus by preferred method until just tender. Drain and set aside. Use a small pan and heat 1/2 Tbsp of the oil until just warm, add drained capers and cook gently for a minute or two. Keep on a low heat and whisk in remaining ingredients until it thickens slightly. pour the just warm dressing over the cooling asparagus and serve.

LET'S MASH

Vegetables & Vegetarian

Thursday 28th of September

A bowl of smooooth mashed potatoes in the refrigerator is a cook's joy - for toppings, stuffings, even as a thickener. Cook today enjoy today and tomorrow and tomorrow. A potato ricer is your best secret weapon.

Ingredients

3 medium/large mashing potatoes (agria, marris anchor, rua are good mashing varieties).
Water to cover
1 tsp salt
1 Tbsp unsalted butter
1-2 Tbsp milk
Optional 1 Tbsp finely chopped parsley

Directions

Peel and quarter potatoes. Cover with water, add salt, bring to boil, then simmer until potatoes are tender to the point of a knife. Drain and let steam for a minute or two, then add butter and milk to preference, and mash until smooth. If using a potato ricer, fill its cup, press the plunger firmly to push the potato mix through the small holes. Gently stir as you add the optional herbs. Serve as a side dish, or reserve for use as a pie topping. To freeze, mound into separate spoonfuls, freeze then bag for later use.

COUSCOUS SALAD

Vegetables & Vegetarian

Thursday 22nd of June

Couscous looks like a type of grain but as it's made from durum it is a type of pasta, albeit pre-cooked, so it takes only minutes to prepare. Your 1/3 measure cup comes into its own again for this salad.

Ingredients

2/3 cup water
Salt to taste
2/3 cup couscous (I prefer the larger Middle-East couscous, but the small Mediterranean couscous is fine)
1/3 cup each of diced courgette, red pepper and cucumber
1-2 tsp each of lemon juice and olive oil (use the smaller amount first and add more to taste)
1 Tbsp finely chopped mint and or parsely

Directions

Boil salted water in a small saucepan. Add couscous and olive oil to the boiling water and stir for about half a minute. Remove from heat, cover and leave seven minutes then fluff up with a fork. Add salad ingredients when the couscous is quite cool. Taste and add more lemon juice and/or olive oil.