Number 20 mesdames et monsieurs! It’s a small milestone but nonetheless a meaningful one for me. I’m good at starting things but not very good at finishing them so imagining you every week avidly waiting for that recipe to drop, doesn’t give me much choice but to sit down and put my recipes to paper. Also, this small milestone is part of a greater plan, of writing a cookbook. Apparently writing things down makes them real, so there we go, cookbook’s coming out next year.
To celebrate this milestone with you, I’m sharing with you not one but two of my favourite recipes to beat the heat. When the temperature outside is soaring, cooking tends to be the last thing on your mind so let me inspire you with some low-cook and low-effort dishes which won’t have you sweating over the stove.
First one up requires some dexterity but once you get the hang of it, you will love making these rolls. Either way, even if they don’t look good, they will still taste good. And don’t skip the sauce, it’s the best bit.
Raw veg summer rolls with peanut sauce
For 4 summer rolls
Preparation time: 15 mins
Ingredients
4 large rice paper sheets
16 cooked frozen prawns (a big handful)
1 large carrot, in ribbons using a peeler
1 large cucumbers, in ribbons using a peeler
1 lettuce cups, leaves picked individually
1 handful of tomatoes, sliced in half
Small bunch coriander, leaves picked
Small bunch mint, leaves picked
1 tsp fish sauce
2 tbsp Peanut butter
1 tsp Sweet chill sauce
Juice of half a lemon
1 tsp of soya sauce
Instructions
Boil some water, and pour over the prawns Poach prawns in salted boiling water until they just become pink and opaque. Rinse under cold water.
To assemble rolls, place a sheet of rice paper in medium bowl of warm water until just softened. Lift sheet carefully from water, placing it on a tea-towel-covered board. Place some of the vegetable filling horizontally in the center of the sheet Fold edge closest to you up and over the filling; roll sheet to enclose filling, folding in sides after first complete turn of roll.
Whisk peanut butter, soy sauce, fish sauce, lemon and sweet chilli sauce until smooth and serve alongside rolls.
If Woody is around, he will just dip his crudités (and fingers) in the peanut sauce. Don’t feel constrained by this recipe, just use up whatever veggies you have lying around your fridge. Add cooked vermicelli noodles if you want the rolls to be more filling.
Healthy, fresh, crunchy and naughty at the same time, these summer rolls cover every crave, a really satisfying lunch when it’s hot. They are also great appetisers for a dinner party, they look cute cut into smaller bites. To keep them fresh whilst you get ready for your guests, arrange the fresh rolls in a single layer on a serving tray. Soak a clean dish towel in cool water and cover the rolls.
Salmon crudo
I am a big big fan of raw fish and even more so the way the Italians do it. Crudo implies no specific size, shape, or technique involved in terms of how your fish or meat is sliced. It serves as a blanket term for anything that’s raw and dressed, so let your blade and imagination run wild.
It doesn’t get much easier my friends, slice up a couple of ingredients and here you have the most beautiful lunch on a plate. A special lunch for one with a small green salad on the side or some crusty bread. Also a definite contender for the most impressive but also hands off starter next time you have guests over.
For 2 people
Preparation time: 15 mins
Ingredients
1 small cucumber, sliced finely
a handful of olives, depitted and crushed
Juice of 1/2 lemon
Zest of 1/2 lemon (zest first then squeeze the juice)
2 tbsp olive oil
Finely sliced spring onion
A handful of pistachios, roughly cut
250gr of high quality salmon, skin off (anything fatty like Tuna would also work wonders)
Instructions
Use a sharp non-serrated knife to slice the salmon against the grain in thin slices. This is not sashimi, so if you’re not too sure what you’re doing don’t worry, just slice away. As long as the slices are thin, it will taste good. Arrange the slices on a serving platter (or small separate plates), overlapping them slightly. Cover with plastic wrap and refrigerate until you are ready to serve.
Mix the olive oil and the lemon juice together. The lemon juice, olive oil, and crunchy garnishes should be added just before serving. This keeps the fresh flavors and stops the lemon juice from 'cooking' the fish (like it would in a ceviche).
When you’re ready to serve, scatter with, cucumber, pistachios, lemon zest, olives and spring onion.
Drizzle the salmon with the dressing, season with salt and pepper, and serve with lemon slices on the side.
Super simple to make, very very tasty and easy on the eye, what else could you ask for ?!
Until next time x