Tag Archives: summer

Gazpacho

It’s the height of summer! All the freshest organic ingredients simply blended together make the most refreshing and delicious light snack or lunch.

It’s the height of summer! All the freshest organic ingredients simply blended together make the most refreshing and delicious light snack or lunch.

You can serve this as a main course or you can serve it as an appetizer in a small cordial glass.

The longer this recipe sits, the better so feel free to make it in the morning or even the night before and let rest in refrigerator until ready to serve.

This recipe does not have Bell peppers but feel free to add one or two medium size Red  if you like !

 

 

3-4 large Tomatoes-peeled and cut into chunks- (canned ok)

1 small Cucumber- seeded peeled and cut into chunks

1 small Onion-peeled and sliced

3 celery stalks w leaves

1 clove Garlic-peeled and minced

handful of Cilantro

handful of Parsley

Sea Salt

Pepper

Juice of ½ lemon

splash sherry vinegar

Splash of Olive Oil

Splash of Sherry Vinegar

lemon zest and squeeze of 1/2 lemon

A chunk of Country White Bread-soaked in water and squeezed of excess water

 

Optional:

If you want a thicker gazpacho start with a chunk of country white bread.

Soak in water and squeeze out the excess water.

 

Put all ingredients in blender  or food processor and pulse until you get the consistency that you choose. I like mine smooth but if you like it chunky pulse it less.

Add bread  and pulse until blended.

Season to taste you may need a bit more salt or a splash of water or olive oil this is up to you.

 

Blitz before serving.

Pour in bowls and drizzle with olive oil, I drizzled a bit of pesto oil on this one. Top with a little something crunchy like toasted almonds or thin slices of cucumber or radish.

Enjoy!!

 


Summer Bruschetta

Not only is this Super fresh and Healthy its really delicious !!

Note: When you dice the tomatoes ,the peach, and the avocado try to dice them all the same size.

2 Cloves Garlic- 1 chopped- 1 whole

2-3 Roma Tomatoes seeds removed  –diced

Zest of half an Orange

Half Yellow peach-peeled and diced

Half Avocado-diced

3 leaves Basil -chopped

½ lemon- juiced

In a small bowl

Mix ingredients together and set aside to meld together.

Cut on the diagonal, 4 -6 thick slices of a baguette.

Broil sliced baguette on both sides until golden brown.

Rub one side of hot slices of bread with the whole garlic clove .

Top with tomato mixture

Sprinkle of sea salt fresh cracked black pepper .


Peach Raspberry Cobbler with Cream Cheese Pastry Crust

Cobbler is a top crust pie .If you want a top and bottom crust “pie” double the pastry recipe.

PASTRY

!/4 Lb Cold Butter -cut in cubes (about 8 pieces)

1 teaspoon sugar +1 more for sprinkling later

1 1/2 cups flour + more for dusting  work surfaces

pinch salt

8 oz. cream cheese- cut in cubes (about  10 pieces)

In a large bowl combine sugar, flour, salt. Mix well.

Add butter cubes . Using your hands quickly pinch the butter and flour mixture until it starts to look like crumbs. Add cream cheese pieces, pinch together until all starts clumping together.

Turn dough onto surface and  knead together,just until incorporated.

Shape dough into a flattened circle about 8×8. wrap in plastic and refrigerate for 15 minutes.

Filling

3 Peaches- peeled and sliced

1/2 pint raspberries

1 teaspoon vanilla

juice of 1/2 lemon

1 teaspoon cornstarch

In a large bowl combine all ingredients and pour into a buttered pie plate.(I like a ceramic pie plate but metal is fine)

Generously flour your work surface.

Working quickly ,roll out Pastry dough, rolling away from you, rotating dough so your circle stays even.

cut into  10  – 1 inch  strips

Brush off excess flour 

Lay strips in a lattice formation over fruit. 

Trim any overhanging dough either by cutting it or by folding in under itself around rim of dish.

With remaining strips , fold dough around the entire rim of the pie.

Scallop the edges with your fingers to bind dough together and to  make a pretty pie pattern.

Egg Wash:

Beat together:

egg yolk + 1 teaspoon milk

Lightly brush dough with egg yolk and milk mixture.Be careful not to put too much egg wash on the rim as it will brown quicker than the rest of the cobbler.

Sprinkle dough with sugar.

Refrigerate for 20 minutes.

Bake @ 180c/350f  for 40-45 minutes.


Shaved Fennel and Granny Smith Salad

Clean Comfort

8 Baby Heirloom Tomatoes

1 bulb Fennel – Shaved

½ Granny Smith Apple- peeled and julienned

2-3 tablespoons olive oil

¼ Orange plus Zest

sea salt

Fresh Cracked Black Pepper

In a small pot 2 cups of water.  Add tomatoes and cook for 2 minutes.

Prepare a small bowl of water with ice cubes.

Remove tomatoes from boiling water and blanch them in the ice water.

Remove the skins off tomatoes, cut each one in half , and set aside.

In a salad bowl add Fennel, Apple, Olive Oil, salt and pepper. Toss well.

Add juice from ¼ orange, add tomatoes, and toss well.

Grate zest over top and serve.


Summer Thai Tart

The launch pad for this recipe is the fabulous Thai dessert “Sticky Rice and Mango.”

Tart Pan

Preheat oven 190c/375f

  • 3 mangos- peeled , pitted and sliced in half lengthwise
  • 1 egg
  • 1/3 cup coconut milk
  • 1/4 cup cream
  • 1/2 teaspoon vanilla
  • pinch sea salt
  • 3 tablespoons almond powder
  • 3 tablespoons sugar
  • Pats of butter
  • sugar to sprinkle

pie shell- homemade or pre made

Prepare pie crust and press in pan. Perforate the bottom in a few places with a fork . Place Pie shell in refrigerator while peeling and preparing mangos.

Peel and halve the mangos. Line the mangos cut side down in the pie shell and score the top of each one twice with a knife .

Sprinkle each mango with sugar and top each one with a pat of butter.

Bake for 25 minutes or until crust is brown and fruit juice has evaporated.

While fruit is baking prepare

 CUSTARD

 beat together

  • 1 egg
  • 1/3 cup coconut milk
  • 1 /4 cup cream
  • ½ teaspoon vanilla
  • pinch sea salt
  • 3 tablespoons almond powder
  • 3 drops coconut extract
  • 3 tablespoons sugar

pull rack partially out of oven and

Carefully pour custard  “around “ cooked fruit.(to make a pretty tart avoid pouring custard directly onto the  tops of the fruit itself.) 

Bake for an additional 25 minutes.


Burrata and Peach Salad

This summer salad gives you the perfect balance of salty and sweet, creamy and peppery, soft and crunchy. I think this is my favorite 

  • 1 bunch fresh Rocket or Arugula
  • 1  large fresh peach-peeled, halved and seeded
  • 1 meduim size heirloom tomato- cut into chunks
  • 1 large Burrata (or Buffalo Mozzarella)
  • Zest of 1 small Meyer lemon or orange – microplane works best
  • sea salt and black pepper

Place Rocket in a large bowl. Tear Peach and Burrata onto greens. Add Tomato. Sprinkle with zest , salt and pepper. Cut Lemon in half and squeeze juice of half onto salad , add a generous drizzle olive oil over top.  Toss and serve.