Too hot to cook and a bank holiday looming – then these lovely fruity fresh recipes are just the thing to give everyone a cool treat. The white chocolate and orange ice-cream is great for entertaining – serve with fresh summer berries and cream or a chocolatey sauce. The raspberry iced cream and the strawberry slush couldn’t be more simple – full of natural goodness and very little added sugar they are a lovely treat for young and old alike. Continue reading
Ribbons of thin courgette lightly dressed with lemon and garlic and tossed together with slices of parmesan and fresh peppery nasturtium flowers.
Every Summer its a race against time to pick the courgettes before they turn into marrows. I don’t always win. They seem to grow before your eyes from small tender courgette with the flower still attached to massive Marrows that need a very different style of cooking. I love Marrow and I like to let a few courgettes become mature towards the end of the season, but I do prefer courgettes. I love their raw nuttiness in salads, and cooking them is so quick and easy which is perfect for suppers on hot summer evenings. We like them sliced and fried in a little olive oil and served sprinkled with flaked sea salt. Or, simply steamed and garnished with a handful of fresh garden herbs such as lemon thyme, and a knob of butter.
Below are two further fresh and simple ideas for using Courgettes. A raw Carpaccio Salad and a wonderfully versatile and flexible Garden Ratatouille. Continue reading
Gooseberry ripple Ice cream sandwiches. Easy to make and easy to serve. Just the thing for summer entertaining.
The ice cream sandwich grows up.
The idea of the ice cream sandwich isn’t new – back in the 1980’s (yes ok I am very old!) I remember unwrapping small parcels of Walls vanilla and strawberry ice cream to sandwich between two thin wafers – an alternative treat to a cone. Apparently the counterpart in Scotland and Ireland was known as an ice-cream slider and in Australia a ‘cream between’. The idea was to get the ice cream to the point of perfection before eating. For me this perfection was that the ice cream should be ‘warm’, just on the point of melting, without dripping or liquefying. Quite an art, but to my mind there is nothing worse than biting into something freezing cold.
Recently the Ice cream sandwich, ‘slider’, or ‘cream between’, appears to have made something of a comeback. But as with most comebacks they are not quite what they used to be, they have in fact transformed themselves into something appealingly ‘sexy’, they have grown up, and are now chic, trendy and quite the smart thing to serve at a summer party. Adults, teenagers and children all love them. Continue reading