The perfect dessert: quick, pretty and delicious. Ideal for garden parties and rooftop dinners. Meringues and summer berries are a match made in heaven - in terms of looks as well as taste. Trust me and invite your friends for this delectable meringe pots.
Recipe: Summer berries meringues
1/2 cup raspberries
1/2 cup blueberries
tsp cane sugar
1/2 tsp ground cardamom
Preheat the oven to 180C.
Combine berries with sugar and cardamom.
Place them in four ramekins.
2 egg whites
100 g sugar
tsp corn starch
tsp white wine vinegar
Beat the egg whites until stiff.
Beating, gradually add sugar.
Add vinegar and potato starch and continue beating for 2-3 minures.
Pile the meringue on top of the fruit and swirl on top.
Bake for about 15 minutes, until the meringue is puffy and golden.
The Victoria sponge was name after Queen Victoria, who enjoyed a slice of cake with her afternoon tea. It is still one of the most popular cakes in the UK. The traditional version consists of two sponges, layered with whipped cream and raspberry or strawberry preserve. If you top it up with some seasonal fruit and serve with a glass of champagne instead of a cup of tea, it truly becomes a royal dessert. You can increase the number of sponges (I made four) to make it even more queenly. Multi-storey Victoria sponge is a frequent guest at British weddings.
Recipe: Summer Victoria Sponge Cake
400 g flour
200 g sugar
400 g soft butter
3 tsp baking powder
2 tsp baking soda
4 tbsp milk
You will need two baking tins: 20cm and 18cm.
Obviously, if you happen to have four tin, that's even better.
Preheat the oven to 190C.
Line both tins with parchment paper.
Mix half of the ingredients to makea soft, smooth batter.
Divide the mixture between the tins, smooth the surface with a spoon.
Bake for about 20 minutes
Remove from the oven and cool completely.
Having removed the sponges from the tins, repeat everything.
You should end up with two larger and two smaller sponges.
Arrange the sponges on top of each other, adding layers of whipped cream and strawberry preserve in-between.
Roasted vegetables are great as a light lunch or dinner. Try roasted asparagus with basil and sea salt pesto, baby artichokes with feta dip and round courgettes with cherry tomato sauce.
Surely, they would be even greater, if grilled and consumed in a garden, by the lake or in a park. Unfortunately, that is not always possible. For instance, one might not have a garden, a lake or a grill. Unexpected rain can also disrupt an al fresco dinner. Another reason could be a group of wasps.
It was during my sailing holidays in Croatia. I have spend the entire day gutting fish, squid and octopus that I'd bought on a market, geatting ready for a BBQ evening. When we'd finally managed to find a picturesque little bay and tie up the boat, we realised there were countless wasps coming to our yacht and we had to run away. We ended up staying in a marina where barbecueing was not permitted and I had to make the squid and octopus in the oven.
What lesson can be learned from this story? Probably the fact that anything that you might want to barbecue, you can also make in the oven. It doesn't always work the other way around, but in this case it does - I have prepare these recipes for the oven, but you can make the vegetables on the grill too.
Recipe: Roasted asparagus with basil and sea salt pesto
a bunch asparagus
one tsp. olive oil
Recipe: Basil and sea salt pesto
one cup basil leaves
1/2 tsp. coarse sea salt
2 tbsp. olive oil
Blend basil with olive oil.
Add salt, combine.
Refrigerate for 30 minutes.
Trim asparagus' ends. Coat asparagus with olive oil.
Roast at 180C for about 20 minutes.
Serve with pesto.
Recipe: Roasted artichokes with sizzling feta dip
4-6 baby artichokes
one tsp olive oil
2 tsp lemon juice
one tsp lemon zest
Recipe: Sizzling feta dip
1/2 cup crumbled feta cheese
tsp olive oil
2 tbsp lemon juice
Prepare a bowl with cold water with lemon juice. To prevent artichokes from discoloration, keep the cut ones in the bow before you're ready to roast them.
Cut the stalks off the artichoke. Pull off the tough leaves. Cut the artichoke in half. Spoon out the inner leaves and the fuzzy choke. Very young artichokes might not have the choke.
Combine oil and lemon juice, coast artichokes with the mixture. Place them in a baking dish and top with lemon zest.
Roast at 200C for aboit 25 mintes.
Combine feta with oil and lemon juice.
Place in a ramekin and bake with the artichokes for 20 minutes.
Recipe: Roasted round courgettes with roasted tomatoes sauce
4 round courgettes
1/2 tsp chili flakes
tsp olive oil
Recipe: Roasted tomatoes sauce
1/2 cup cherry tomatoes
tsp brown sugar
a pinch of salt
Cut the tomatoes in halves and place on a parchment-lined baking sheet. Drizzle with oil, sprinkle with salt and sugar.
Roast at 150C for about 45 minutes.
Cool down and blend.
Cut the courgettes in halves and coat with oil. Place them in a baking dish and top with chili flakes.
This asparagus and broad beans salad is extremely easy, takes very little time to prepare, but still is a truly satisfying Spring meal. It’s green, crispy and delicious. Makes a great quick lunch or a perfect addition to your picnic basket.
Recipe: Asparagus and broad beans salad
a bunch green asparagus
1/2 cup broad beans, shelled and cooked, skins removed
Recipe: Lemon dressing with chili flakes
2 tbsp olive oil
2 tbsp lemon juice
1/2 tsp dried chili flakes
Cut off the asparagus tips, cook them in boiling water with one tbsp of sugar for 3 minutes.
Using a vegetable peeler, hinly slice the asparagus lengthwise into strips. Cook them for 30 seconds.
Whisk the ingredients of the dressing together.
Combine broad beans and asparagus with the dressing.