It’s that time of year when everything is so fresh and you just want to eat it all! I was catering for a number of people a few weeks back and jumped at the opportunity to use asparagus as it is in season right now. These tasty little treats would be a great addition to any dish, and they’re perfect for dunking into hollandaise sauce or soft boiled eggs.
Equal amounts of:
Pre-heat the grill to medium. Remove all of the woody ends of the asparagus if they have not been already done, you can do this by snapping off the ends or slicing about an inch off from the bottom. Wrap the bacon tightly around each asparagus stem. Transfer all of the wrapped stems to a baking tray and grill until the bacon is golden and crispy. Season with black pepper.
These are fantastic for the summer time but can be enjoyed all year round! All you need is 4 ingredients, a blender and some straws.
300ml of your favourite Rum
2 Table spoons of sugar syrup ( if you have none Honey is fine)
2 Lemons peeled and deseeded
4 cups of Ice
Serves | 4 cocktail glasses | 2 large cups
Tip the lemon, rum and sweetener into the blender. Blend until smooth then remove. In the empty blender, blend all of the ice. Blend to a smooth slush consistency, re-add the lemon mixture and whizz until completely combined. Pour into a glasses of your choice and enjoy!
Are you feeling run down or in need of something that will tantalise your taste buds?
A super quick and cheap alternative to the shop bought bottled smoothies.
3 Kiwi Fruit
1 Ripe Mango
1 or 2 Passion Fruit
500ml of Water or any left over Fruit Juice (apple is perfect)
You will need a Blender.
Peel, de-stone and scoop the fruit’s flesh away from its skin. Roughly chop and trow into the blender. Strain the juices from the passion fruit pulp if you don’t like the seeds, using a spoon and a fine sieve. Pop into a blender along with the other fruits. Add the water / fruit juice. Blend until you have reached the desired consistancy. If it is too thick continue to add juice or water.
Perfect for summer mornings.
If you don’t drink all of the smoothie, pour into ice lolly moulds and freeze for a fruity dessert!
A nice healthy alternative to the bog standard tuna and mayonnaise.
1 Ripe Avocado
1 tin of Tuna flakes
2 Cloves of Garlic (flavours the pasta)
200g Penne Pasta
A drizzle of Olive Oil
Tip all of the dried pasta into a large pan of boiling salted water. Crush the garlic and roughly chop, then add to the pasta. Whilst the pasta is cooking peel and stone your avocado. Leave a few slices to decorate your dish, then mash the rest. Add the drained tuna flakes and a good drizzle of olive oil to the mashed avocado, then combine together. Season to taste (I added lots of crack black peppercorns. Mmmm..). Drain the pasta and rinse with cold water. Once the pasta is completely cool, mix in the avocado and tuna. Pop on to a plate and decorate with your beautifully sliced avocado!
Perfect as a summer dessert or for afternoon tea with loved ones.
115g Caster Sugar
115g Icing Sugar
4 Large Eggs, yolks removed
1 TSP of Purple food colouring
Half a handful of Lavender buds/flowers
Double cream (for the filling)
Pre-heat the oven to – fan 100C, conventional 110C and gas mark 1⁄4. Tip all of the egg whites into a clean cool bowl. Whisk the eggs on a medium setting until they are soft and fluffy. They should form a soft peak. Continue to whisk at a faster setting, whilst slowly adding the caster sugar a tbsp at a time and all of the food dye. Be careful to not over whisk as it can lose volume. Once all of the sugar and food dye has been added the eggs should look soft, thick and sticky like marshmallow..yum! Sift in the icing sugar a 1/3 at a time and tip in half of the lavender. Stir gently with a large metal/rubber spoon. Once all of the icing sugar as been mixed in it should look like shiny velvety goodness! Either pipe or dollop onto a lined baking tray. For desserts make the meringues bigger. For afternoon tea bite size meringues make them as large as a £2 coin. Don’t forget that they expand in the oven!! To finish, sprinkle a few lavender buds onto the meringues. Bake in the oven for around an hour and a half until crisp. Leave to cool then sandwich together with softly whipped double cream.
Of course with any recipe, if you are using any fresh produce from your garden avoid consuming if you have used any chemicals i.e. insect repellent.
Lavender is one of my most favourite things ever! If you grow lavender in your garden every year and harvest it, this recipe is perfect for you. Here is a simple little recipe to make with just a small handful of lavender. The Smell of baking biscuits with lavender is sure to make everyone’s tummy rumble.
125g of Butter
55g of Caster Sugar (plus extra for coating)
180g Plain Flour (plus a little extra for dusting)
2 heaped tbsp of Dried Lavender (untreated)
Pre heat the oven to 180c/Gas mark 4. Beat the butter and the sugar in a bowl till smooth. Sift the flour into the bowl and stir until it forms into a dough. Kneed the dough on a flour dusted surface for a minute. Wrap in cling film and chill for 30 minutes. Once the dough has chilled for 30 minutes roll out on a flour dusted surface. Roll to a 5mm thickness. Cut into the shapes of your choice. Place on a lined baking and bake for roughly 15 mins till they are a light golden brown. When they are out of the oven and cooled a little, coat with the extra caster sugar. Enjoy!
Tip: Don’t use lavender from your garden that has been treated with any pest/weed killer!
I must admit i am not the greatest lover of strawberries. Yes thats right, i said it! I am more of a raspberry fan. But saying that i will eat my fair share of the sweet and juicy strawberries every year. This recipe is to spruce up those delicious fruits and reinvent the classic strawberries and cream.
These are the ingredients that i used. You can use different variations of ingredients to suit your personal taste.
For the Strawberries
1 Large Punnet of fresh Strawberries
2 Heaped tbsp of icing sugar
A few sprigs of fresh mint
100ml of Rose wine
(you can pick any alcohol you like, spirits like amaretto, kirsch and spiced rum go well)
For the Crumb
50g of Caster Sugar
50g of Butter
60g of Plain Flour
Dash of Vanilla essence (optional)
Your choice of cream. We used clotted of course!
Pre heat the oven to 180c/Gas mark 4. De head the stalks and half the strawberries, add them to a large bowl. Tip in all the icing sugar and give it a shake. With a metal spoon gently stir the strawberries so that they are all evenly coated. Try not to stir to vigoroursly as the fruit will bruise. Add the wine and mint, cover with cling film. Leave to marinade until ready to serve. For the biscuit crumb beat the sugar and butter in a bowl. Add the flour and mix until you get a crumble consistancy (its easier with your hands). Tip on to a lined baking tray and bake for 15-20mins until golden brown. Allow the crumble to cool. when its all ready, assemble then scoff!
Tip: Feeling lazy in the heat? Sprinkle with bashed up biscuits.