June = summer. It’s as simple as that really. Whether the weather is good or bad, deep down in your bones you know it’s true. The mornings start early, the evenings end late, the meals get lighter and more vibrant to match the days.
June makes me happy. It also makes my job a lot easier, as the produce stands for itself. There’s just no need to do anything but lightly cook the produce that June brings. Strawberries? Eat ‘em raw. (Or maybe with a bit of cream if you must.) Asparagus? Steam it. Jersey royals? Ditto. Tomatoes? They’re getting there. Here are some ideas for a selection of my favourite June produce.
Spinach
Spinach and potato cakes – this is actually an idea from the Asda magazine! It calls for bacon and leeks as well. Serve it alongside a fresh salad of spinach and tomato for a great light dinner. Plus: the cakes can be make ahead of time, and kept in the refrigerator until cooking.
Steamed or freshly wilted spinach makes a great side dish to fish. Just get as much water out of it as you can before serving.
Spinach makes a fantastic base for any salad - just add your favourite ingredients
Spinach, carrot and radish, chopped finely, make a lovely salad.
Swirl some clean spinach into a veggie soup or a curry to liven it up. (This especially works
Welsh lamb
It doesn’t have the same depth of flavour as its more mature counterparts, but nonetheless it’s ever so fresh and very local.
Try Nigel Slater’s lamb marinated with anchovy and mint (yum!). Serve with broad beans, perhaps?
Seared lamb chunks in tomatoes with feta, olives and spinach is really tasty. Cumin gives it a great Moroccan flavour.
Lamb burgers with harissa and tabbouleh tops my list of fabulous dinners. Go for lean lamb – otherwise, it’s a bit too greasy. And don’t forget that harissa’s got plenty of oil in it already.
Braised lamb with broad beans, peas, feta and thyme sounds like a perfect late spring/early summer dish. I imagine eating it on a late Sunday afternoon with the windows open.
Broad beans
Pasta salad with feta, mint, broad beans and peas – yet another Asda idea! I was impressed. However, I do recommend reducing the amount of oil called for in the recipe, as well as using reduced-fat feta.
Broad bean puree is one of my favourites – on its own or with mint, dill, thyme – take your pick really.
For a yummy Mexican tapas, toss broad beans with finely sliced shallots, some fresh chopped vine tomatoes, garlic and coriander.
Broad beans mixed with yogurt make great mezze.
Try just steaming fresh broad beans and serving with salmon.
Strawberries
These little babies are the star of the fruit world, in my opinion. Even early in the season, their juice just jumps off their skins and onto the tongue. It’s a shame they’re not as good all year-round.
They’re best on their own really. But if you must, a splash of cream wouldn’t hurt.
Sinking summer fruit into a jelly is a great way to up the fruit count. Though I wouldn’t do this until late summer really.
Another late summer treat is strawberry sorbet. Olive has a great recipe for it in this month’s issue. Like what you see? You can also browse a sample of the issue.
Showing posts with label tomatoes. Show all posts
Showing posts with label tomatoes. Show all posts
Sunday, 1 June 2008
Monday, 1 October 2007
grilled lamb steaks on a bed of roasted sweet potatoes and tomatoes with chickpeas, harissa and rosemary
When in doubt, grill it: a healthy option, generally hard to mess up and a time saver (or saviour, depending on your viewpoint). Last night, I created this warming, rustic dish full of autumn colours and deep, savoury flavours.
(serves 2)
Preparation time: 10-15 minutes
Cooking time: 60 minutes
(for the lamb)
2-3 lamb leg steaks
Fresh rosemary
Salt and freshly ground black pepper
2 tsp of harissa
5 sprays of olive oil
(for the sweet potato mixture)
2 medium-large sweet potatoes, peeled and cut into small chunks
200 grams of the ripest tomatoes you can find (I used a mixture of cherry, pomodorino, and flavouripe), halved
Leaves of three stalks of rosemary
15 sprays of olive oil
Salt and freshly ground black pepper
1 can of chickpeas, rinsed and drained
1 can of cherry tomatoes in rich juices
1 tablespoon of harissa
1 tbsp of red wine vinegar
2 stalks of rosemary
Preheat the oven to 200 C. Combine the sweet potatoes, tomatoes, olive oil, rosemary and salt and pepper in a foil-lined roasting tin. Roast for 45 minutes.
About 15 minutes before the sweet potatoes are done, combine the can of cherry tomatoes with juice, the red wine vinegar and the can of drained chickpeas to a large sauté pan. Bring slowly to a boil, then reduce to a simmer.
Prepare the lamb steaks by seasoning with pepper and sticking a part of a sprig of rosemary into the centre of the steak (use a knife to cut a small slit). Smear a small amount of harissa onto the top of the meat.
Once the sweet potatoes/tomatoes are ready, remove from the oven and allow to rest.
Change the setting from the oven to the grill and allow the grill to preheat to medium. Once it is ready, place the lamb steaks under the grill for about 4 minutes on each side.
Add the entire contents of the roasting tin to the chickpea mixture and add a tablespoon of harissa and the 2 stalks of rosemary. Mix the contents gently, then cover and allow the flavours to infuse until the lamb steaks are finished.
Spoon generous helpings of the mixture on to a place, piling high near the centre. Gently rest the lamb steak on the top of the mixture. Serve with the jar of harissa to the side should some want a bit of extra heat.
As it was only my second venture into cooking with lamb, I was particularly pleased with the outcome. The aromas of rosemary permeated the flat, but very delicately infused the meat. The addition of harissa was a crucial one: it added a spicy, earthy layer to the dish (I even added a bit more during the meal, and would consider marinating the lamb in harissa for a few hours prior to cooking next time).
As always, the sweet potatoes were deep and sweet, having soaked the tangy addition of tomatoes and vinegar. I am keen to seek out the original flavour from lamb: thus far, for me, it has been more about what is added to accompany this sweet, fatty meat rather than the meat itself. For fish, I find the complete opposite is true. On to the next stage of experimentation, then...
Saturday, 22 September 2007
in praise of roasted tomatoes
I wish local, ripe tomatoes were available all year long. Not those horrid, translucent tomatoes available in the winter months.
There's something really special about a roasted tomato - the versatile fruit comes alive and the flavours are so inspiring, I truly feel my tongue awakening.
Last night, all the tomatoes I had left in the house - some Pomodorinos, a few Romas, two handfuls of cherry tomatoes - went into a roasting tin with two teaspoons of olive oil, a glug of white wine vinegar, and a pinch of Maldon salt. I left them alone, knowing next time I opened the oven, it would be to my delight.
The juices, having oozed out of the tomatoes, formed a stunning liquor which would later soak into the wholemeal pasta.
Simplest meal ever: Roasted tomatoes with their juices, poured over pasta (I chose conchiglie this time), and stirred with about 25 g of parmesan per person and a few fresh basil leaves.
Only problem? Less than five minutes later, it was gone. I can't eat roasted tomatoes slowly.
There's something really special about a roasted tomato - the versatile fruit comes alive and the flavours are so inspiring, I truly feel my tongue awakening.
Last night, all the tomatoes I had left in the house - some Pomodorinos, a few Romas, two handfuls of cherry tomatoes - went into a roasting tin with two teaspoons of olive oil, a glug of white wine vinegar, and a pinch of Maldon salt. I left them alone, knowing next time I opened the oven, it would be to my delight.
The juices, having oozed out of the tomatoes, formed a stunning liquor which would later soak into the wholemeal pasta.
Simplest meal ever: Roasted tomatoes with their juices, poured over pasta (I chose conchiglie this time), and stirred with about 25 g of parmesan per person and a few fresh basil leaves.
Only problem? Less than five minutes later, it was gone. I can't eat roasted tomatoes slowly.
Saturday, 7 July 2007
I don’t think I came into contact with capers until I went to university. They were unknown. I remember when I saw them listed as optional in an amazing recipe by Roberto Donna for eggplant and ricotta stuffed shells with a red pepper sauce (http://www.vegetariantimes.com/recipes/8604?section=). I immediately discounted them. A friend of mine – a salt addict –went on and on about them though at the time.
Eventually I learned to love them. They’re fantastic with smoked salmon and cream cheese on a bagel (the trick is to put them on the cream cheese rather than the salmon so they don’t roll off) and in penne puttanesca, which I made a few weeks ago (http://eatingforonecookingfortwo.blogspot.com/2007/05/eating-lunch-at-work.html)
So what’s the problem, then? Well, we don’t use capers often enough and the caper manufacturers must know this. Thus, they would have us buy a jar that they figure will only be used once and then fester in our refrigerator until the next time we need capers, at which point we’ll surely no longer trust the contents of said jar (despite the fact that they are pickled) and purchase another.
I refuse to give in to the caper overlords. I will use all of my capers. But where?
The lunchtime salad is a great destination for the lonely fridge-bound caper. Often, taking my staple salad to work (spinach, feta, chickpeas, tomato, cucumber, carrot, red wine vinegar) can become a bit humdrum. Adding a tablespoon of capers to the salad the past few days has been fantastic – the nearly sour, salty buds have just the right amount of give – not too mushy, but with the slightest bit of tension in the skin. And as they are often used in Mediterranean cooking, they fit right in with the chickpeas and feta. I’ve even been able to reduce the amount of vinegar I usually use.
Other possible holiday destinations for the caper?
A quick search on Epicurious: http://www.epicurious.com/recipes/find/results?search=caper
Sauces are great with the caper – they add salt and flavour very easily. Even a basic garlic and caper oil-based sauce would be fantastic on some fish.
And pesto! What a great idea. Tonight I’m actually making an avocado pesto – more on that tomorrow though.
Other fridge-festerers that need eating? Let me know…
Eventually I learned to love them. They’re fantastic with smoked salmon and cream cheese on a bagel (the trick is to put them on the cream cheese rather than the salmon so they don’t roll off) and in penne puttanesca, which I made a few weeks ago (http://eatingforonecookingfortwo.blogspot.com/2007/05/eating-lunch-at-work.html)
So what’s the problem, then? Well, we don’t use capers often enough and the caper manufacturers must know this. Thus, they would have us buy a jar that they figure will only be used once and then fester in our refrigerator until the next time we need capers, at which point we’ll surely no longer trust the contents of said jar (despite the fact that they are pickled) and purchase another.
I refuse to give in to the caper overlords. I will use all of my capers. But where?
The lunchtime salad is a great destination for the lonely fridge-bound caper. Often, taking my staple salad to work (spinach, feta, chickpeas, tomato, cucumber, carrot, red wine vinegar) can become a bit humdrum. Adding a tablespoon of capers to the salad the past few days has been fantastic – the nearly sour, salty buds have just the right amount of give – not too mushy, but with the slightest bit of tension in the skin. And as they are often used in Mediterranean cooking, they fit right in with the chickpeas and feta. I’ve even been able to reduce the amount of vinegar I usually use.
Other possible holiday destinations for the caper?
A quick search on Epicurious: http://www.epicurious.com/recipes/find/results?search=caper
Sauces are great with the caper – they add salt and flavour very easily. Even a basic garlic and caper oil-based sauce would be fantastic on some fish.
And pesto! What a great idea. Tonight I’m actually making an avocado pesto – more on that tomorrow though.
Other fridge-festerers that need eating? Let me know…
Tuesday, 12 June 2007
penne puttanesca
Six days in the new flat and the place is really shaping up. But we're tired - and after a long day at a conference and then a quick outing at our block's gym, we need something quick, easy, and tasty.
I've only had puttanesca once before, when my friend Sarah cooked it for me. I believe she said it was a Nigella recipe. As I have a tin of olives and a jar of capers in the pantry, I'm inspired again. I look up a few recipes and although I don't have any anchovies, I decide to proceed regardless - with olives and capers the dish is sure to be salty enough.
This dish doesn't require any oil. Savoury and satisfying, the puttanesca was on the table within 20 minutes. And I didn't need the parmesan, though sometimes I can't go without.
I've had this call for three standard small servings, though I only needed one. My husband had the other two (plus some bread to mop up the sauce).
penne puttanesca
(serves 3 - 1 small, 1 large; serves 2 medium-sized portions)
225 g wholemeal penne
1 tin cherry tomatoes, pureed roughly + 1/4 tin water to loosen sauce
15 cherry tomatoes, halved
150 g black olives, pitted and chopped
50 g capers
fresh parsley, chopped finely
1 clove garlic, chopped
salt and pepper to taste
parmesan to taste (optional)
Boil a pot of water and drop in the penne - boil for about 8 minutes. In a saucepan, pour in a bit of the pureed cherry tomato mixture, some salt and the chopped garlic. Heat the pan and allow the garlic to saute in the juices for a bit. Then pour in the rest of the tomato mixture and bring to the boil, then down to a simmer. Toss in cherry tomatoes, black olives and capers. Allow to simmer uncovered.
When the penne is ready, drain and then pour into the saucepan. Mix together with the parsley. Add salt and pepper to taste. Cover and turn to low for a few minutes. Serve in shallow bowls with parmesan if desired and possibly a baby spinach salad.
calories (without parmesan): one small serving - 381 calories; one large - 762 calories.
One note of caution: make sure to chop the parsley very finely - otherwise it can go stringy.
I've only had puttanesca once before, when my friend Sarah cooked it for me. I believe she said it was a Nigella recipe. As I have a tin of olives and a jar of capers in the pantry, I'm inspired again. I look up a few recipes and although I don't have any anchovies, I decide to proceed regardless - with olives and capers the dish is sure to be salty enough.
This dish doesn't require any oil. Savoury and satisfying, the puttanesca was on the table within 20 minutes. And I didn't need the parmesan, though sometimes I can't go without.
I've had this call for three standard small servings, though I only needed one. My husband had the other two (plus some bread to mop up the sauce).
penne puttanesca
(serves 3 - 1 small, 1 large; serves 2 medium-sized portions)
225 g wholemeal penne
1 tin cherry tomatoes, pureed roughly + 1/4 tin water to loosen sauce
15 cherry tomatoes, halved
150 g black olives, pitted and chopped
50 g capers
fresh parsley, chopped finely
1 clove garlic, chopped
salt and pepper to taste
parmesan to taste (optional)
Boil a pot of water and drop in the penne - boil for about 8 minutes. In a saucepan, pour in a bit of the pureed cherry tomato mixture, some salt and the chopped garlic. Heat the pan and allow the garlic to saute in the juices for a bit. Then pour in the rest of the tomato mixture and bring to the boil, then down to a simmer. Toss in cherry tomatoes, black olives and capers. Allow to simmer uncovered.
When the penne is ready, drain and then pour into the saucepan. Mix together with the parsley. Add salt and pepper to taste. Cover and turn to low for a few minutes. Serve in shallow bowls with parmesan if desired and possibly a baby spinach salad.
calories (without parmesan): one small serving - 381 calories; one large - 762 calories.
One note of caution: make sure to chop the parsley very finely - otherwise it can go stringy.
Tuesday, 5 June 2007
park lunch
I was approached in the park today at lunch. Before you start worrying for my safety, however, I must tell you that in fact, it was about the salad I was eating. That morning, I had created what I felt was a ‘mini-masterpiece’ salad:
(serves 1)
baby spinach leaves
1 peach, quartered, peeled and broken into chunks
10 cherry tomatoes, halved
75 g cucumber, sliced and quartered
2 slices of wafer-thin ham, cut into think strips
about 35 g mild French goats cheese
The man, in his late thirties, shyly approached, and asked, “Did you get that salad from around here?” I must say, there are some lovely places to eat lunch on Lower Marsh, down behind Waterloo Station – Ruby Marsh and Coopers Vegetarian Deli, to name a couple. “No, I make my salads at home,” I told him, to which he replied, “Oh, that’s why they are so good then.”
Very pleased with his compliment, I thought back to the origins of this salad for me, which was really only four days prior.
I was going to prepare a salad on Saturday afternoon when I was stuck for ideas. I looked at my fruit bowl, where six Spanish peaches sat colourfully. I bought them in the excitement of seeing local (well, European) peaches at the supermarket for the first time in months and months. But they were, in fact, a bit tart, so they sat. Until now. An entry in Nigel Slater’s Kitchen Diary popped into my mind, one in which he described a quick meal he had made with mango and bulghur wheat. I believe he served it with ham as well. Well, why not peaches, I thought, as I got to work.
Thirty minutes later I put the finishing touches on the grandmother to the salad I ate in the park.
(serves 1)
50 g bulghur wheat
5 cherry tomatoes, halved
Baby spinach
2 slices of wafer thin ham
Juice of half of a lemon
Basil leaves
It was lovely, and even my husband liked it, although he confessed to me later that he couldn’t quite get his head around tomatoes and peaches together. To me, it makes sense.
Monday rolled around and I couldn’t get the salad out of my mind. Instead of my stalwart salad (see other blog), I attempted a recreation – this time, approximately the same as Saturday. But I missed the other vegetables I’m used to having at lunch – cucumber – and the cheese.
Tuesday comes and I tweak it again. I love this version, but for different versions than I loved the weekend version. I think they suit their days, if that makes sense. I did miss the bulghur wheat, but as it can take up to 30 minutes to soften once boiling water has been poured onto it, it may not be the ideal ‘quick meal’ to make in the morning.
Oh, for those who ask where the dressing (lemon juice) went in the second version – I realised that with the juicy, ripe peaches added plenty of juice for the salad. It kept better, and in fact, when the soft goats cheese mixed with the peach juice, a lovely impromptu dressing was born.
Intrigued by Pete’s comment about the implausibility of peaches and tomatoes, I searched Epicurious for the two ingredients and got six hits. A notable entry was the peach and tomato gazpacho (http://www.epicurious.com/recipes/recipe_views/views/232601). I may just have to try that this summer. It evokes thoughts of a sweltering summer afternoon being rewarded by a surprising soup. And I’ve made melon salsa before, so why not peach salsa?
(serves 1)
baby spinach leaves
1 peach, quartered, peeled and broken into chunks
10 cherry tomatoes, halved
75 g cucumber, sliced and quartered
2 slices of wafer-thin ham, cut into think strips
about 35 g mild French goats cheese
The man, in his late thirties, shyly approached, and asked, “Did you get that salad from around here?” I must say, there are some lovely places to eat lunch on Lower Marsh, down behind Waterloo Station – Ruby Marsh and Coopers Vegetarian Deli, to name a couple. “No, I make my salads at home,” I told him, to which he replied, “Oh, that’s why they are so good then.”
Very pleased with his compliment, I thought back to the origins of this salad for me, which was really only four days prior.
I was going to prepare a salad on Saturday afternoon when I was stuck for ideas. I looked at my fruit bowl, where six Spanish peaches sat colourfully. I bought them in the excitement of seeing local (well, European) peaches at the supermarket for the first time in months and months. But they were, in fact, a bit tart, so they sat. Until now. An entry in Nigel Slater’s Kitchen Diary popped into my mind, one in which he described a quick meal he had made with mango and bulghur wheat. I believe he served it with ham as well. Well, why not peaches, I thought, as I got to work.
Thirty minutes later I put the finishing touches on the grandmother to the salad I ate in the park.
(serves 1)
50 g bulghur wheat
5 cherry tomatoes, halved
Baby spinach
2 slices of wafer thin ham
Juice of half of a lemon
Basil leaves
It was lovely, and even my husband liked it, although he confessed to me later that he couldn’t quite get his head around tomatoes and peaches together. To me, it makes sense.
Monday rolled around and I couldn’t get the salad out of my mind. Instead of my stalwart salad (see other blog), I attempted a recreation – this time, approximately the same as Saturday. But I missed the other vegetables I’m used to having at lunch – cucumber – and the cheese.
Tuesday comes and I tweak it again. I love this version, but for different versions than I loved the weekend version. I think they suit their days, if that makes sense. I did miss the bulghur wheat, but as it can take up to 30 minutes to soften once boiling water has been poured onto it, it may not be the ideal ‘quick meal’ to make in the morning.
Oh, for those who ask where the dressing (lemon juice) went in the second version – I realised that with the juicy, ripe peaches added plenty of juice for the salad. It kept better, and in fact, when the soft goats cheese mixed with the peach juice, a lovely impromptu dressing was born.
Intrigued by Pete’s comment about the implausibility of peaches and tomatoes, I searched Epicurious for the two ingredients and got six hits. A notable entry was the peach and tomato gazpacho (http://www.epicurious.com/recipes/recipe_views/views/232601). I may just have to try that this summer. It evokes thoughts of a sweltering summer afternoon being rewarded by a surprising soup. And I’ve made melon salsa before, so why not peach salsa?
Monday, 21 May 2007
eating lunch at work
For some, a weekday lunch is the most dangerous meal of the day. Often there's not time for much of a lunch. Or there's only time for lunch at the desk. Or you're meeting friends for lunch. Or colleagues.
It's safest, if you are able to take time for lunch at work, to bring a salad or some leftovers. Sandwiches are gone too quickly. A salad is a good way to get 5-a-day, or even more. I used to vary my salads, but once I found my favorite, it became my stalwart. There's always room for a variation or two:
everyday lunch salad
(serves 1)
50 g baby spinach
5 cherry tomatoes, halved (or 2 tomatoes-on-the-vine, chopped)
1/2 a large carrot, sliced into matchsticks or chopped (approximately 70 g)
2-3 inches of cucumber, chopped or sliced (approx 75 g)
1/4 tin of chickpeas
25 g reduced fat feta
red wine vinegar
Rinse and prepare all the ingredients and combine into a tupperware container.
Calories: 170, which leaves room for a few pieces of fruit as a snack during the day.
Tips for this lunch:
-Add more vegetables if desired, to bulk the salad further - this will help to increase satiety. But CONTROL the portions of cheese and chickpeas. The cheese is a treat, and the chickpeas are there to sustain energy levels for the rest of the afternoon.
-The red wine vinegar is a substitute for an oil-based dressing. With the vegetables, as well as the cheese, there's plenty of flavor there already.
-Substitutes for chickpeas: butter beans, sliced chicken
-Open a tin of chickpeas on Monday: rinse and put into a small tupperware in the refrigerator. Use 1/4 of it each day and the tin will last you most of the week.
It's safest, if you are able to take time for lunch at work, to bring a salad or some leftovers. Sandwiches are gone too quickly. A salad is a good way to get 5-a-day, or even more. I used to vary my salads, but once I found my favorite, it became my stalwart. There's always room for a variation or two:
everyday lunch salad
(serves 1)
50 g baby spinach
5 cherry tomatoes, halved (or 2 tomatoes-on-the-vine, chopped)
1/2 a large carrot, sliced into matchsticks or chopped (approximately 70 g)
2-3 inches of cucumber, chopped or sliced (approx 75 g)
1/4 tin of chickpeas
25 g reduced fat feta
red wine vinegar
Rinse and prepare all the ingredients and combine into a tupperware container.
Calories: 170, which leaves room for a few pieces of fruit as a snack during the day.
Tips for this lunch:
-Add more vegetables if desired, to bulk the salad further - this will help to increase satiety. But CONTROL the portions of cheese and chickpeas. The cheese is a treat, and the chickpeas are there to sustain energy levels for the rest of the afternoon.
-The red wine vinegar is a substitute for an oil-based dressing. With the vegetables, as well as the cheese, there's plenty of flavor there already.
-Substitutes for chickpeas: butter beans, sliced chicken
-Open a tin of chickpeas on Monday: rinse and put into a small tupperware in the refrigerator. Use 1/4 of it each day and the tin will last you most of the week.
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