Eat the Seasons: Summer

summer

Summer is a wonderful time for British produce, with many tasty fruit and veggies at their very best. If you’re stuck for inspiration over what to do with what, here are a few quick and easy ideas.

Rhubarb: Most of us have horrible memories from our childhood involving eating unripe too-sharp rhubarb, but if you use it when it’s bright pink you shouldn’t have to sweeten it too much. My simple rhubarb fool or chilled crumble will take you just a few minutes to prepare.

Berries: Everyone loves strawberries and cream, but how about doing something a little different? Chocolate pots are super easy and always go down a storm. (to serve four) melt 200g good quality dark chocolate in a bowl set over a saucepan of simmering water. Stir in 200ml double cream, divide into bowls or glasses and leave to cool in the fridge. Once you are ready to serve top with a layer of freshly chopped strawberries or raspberries. Or try my free from recipe.

Make the most of all the lovely lettuce that’s around by having salads for lunch instead of sandwiches. Top with British tomatoes, cucumbers, peppers and leftover roasted meat or veg. Make a delicious dressing with extra virgin olive oil, freshly squeezed lemon, apple cider vinegar and a dash of local honey.

Marrow: don’t be afraid, these are just extra large courgettes. Dice them up with some onions and aubergines, season, drizzle with olive oil and roast them in a pre-heated oven for half an hour. Add to curries, stir fries or your lunchtime salad. Or try making these grain free pancakes.

Spinach: I love the green stuff and cannot get enough of it, but I know not everyone shares my enthusiasm. Add a handful to your banana smoothie next time you’re in the mood for one to give it a massive iron boost. For pure indulgence add a tbsp cocoa powder and a tsp honey and have yourself a fab thick shake. Test it out on the kids, I bet they have no idea!  

Linking up to the fab linkies below: 

recipe-of-the-week  tasty tuesday

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Hubby’s dinner

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My husband is very fit, puts me and most others I know to shame. He’s been doing an evening judo class recently, so I prep him dinner to take to work and he eats it on his way home. Usually this meal is leftovers from the weekend, but this week we didn’t have any. It was also the day before the shopping arrives and our fridge was rather sparse, so I had to be creative. Fortunately we still had lots of delicious pork chops in the freezer so I was able to rustle up this lovely stew for him.

Ingredients (for one hungry person):
Large pork chop
Small red onion (finely chopped)
Large carrot (finely chopped)
3 mushrooms (quartered)
2 large tomatoes or 100g of tinned
Handful of spinach (I used five cubes of frozen)
Tbsp olive oil
Tbsp balsamic vinegar
Tbsp sage

Method:
– get a non stick frying pan or griddle really hot over a med-high heat

– coat the chop in the olive oil and sage, sear in the hot pan for a few mins on each side

– take the chop out of the pan and cut it into small bite sized pieces, leave to one side

– in the pork juices add the onion, mushroom and carrot, cook for about five mins over a med heat

– add the pork and rest of the ingredients, stir well. Put the lid on the pan and simmer gently for 15-30 mins over a low heat

– if cooking for more than one person, double or tripple up on ingredients and serve with green veggies

 

Energy boosting chocolate thick shakes

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These delightful drinks came about one Sunday afternoon when my hubby and I were wanting something chocolatey, but not a cake type treat. There’s plenty of good stuff here, but tastes just like milkshake. Who says you can’t have the best of both worlds?

Ingredients (for two):
10 ice cubes
2 bananas
200ml coconut milk
50ml water
2 tbsp hazelnut butter
2 tbsp cocoa
Tbsp coconut oil
Tbsp chopped dates

Method:
– whiz all ingredients together in your blender on the highest setting for about ten seconds, divide into two glasses and enjoy!