Barbora’s Blog 07.2012

Hello Foodies!

Welcome to the month of August. It is official – the summer has arrived!

It is the time of fresh salads, seafood and beer gardens. When you are making your salads, try adding fresh herbs.

Wild mushrooms are also in season. Try frying them in some butter and serve on toast or make an omelette. Fry the mushrooms first and then pour in 3 whisked eggs per person and a pinch of salt, sprinkle with chives just before serving.

For a simple dip, mix 200ml of Greek yoghurt, grated garlic (as many cloves as you can manage) and chopped fresh mint which is in season.

For a summery menu, try these recipes:

Aubergine salad

  • 1 aubergine, sliced into circles
  • 1 tbsp of tahini
  • 3 tbsp greek yoghurt
  • A squeeze of lemon juice
  • 1 tbsp finely chopped chives
  1. Place the aubergine onto a baking sheet, drizzle with olive oil and season with salt.
  2. Bake on 170˚C for 40 minutes, until golden brown and cooked through and soft.
  3. To make the dressing, mix all the ingredients and season with salt, add a little hot water if the dressing is too thick.
  4. Drizzle over the aubergine and sprinkle with the chives.

Grilled salmon

  • 2 salmon steaks
  • 2 tbsp dark molasses sugar
  • Pinch of cayenne pepper
  • 1 tsp sweet smoked paprika
  • 1 tsp garam masala
  • Pinch of salt
  • Bunch of asparagus
  • Rocket
  • Cherry tomatoes
  1. Mix the sugar, pepper, paprika, garam masala and salt and rub on the fish steak (the non-skin side).
  2. Place under a preheated grill, skin side down and cook for 10-15 minutes. The fish is cooked when the flakes come apart and the colour changes from bright coral to pale orange.
  3. Fry the asparagus in a little olive oil for 5 minutes, turning occasionally.
  4. For the tomatoes: halve them and place onto a baking tray with a dash of olive oil, balsamic vinegar and a generous pinch of salt. Bake at 200˚C for 15 minutes.

Cherry Clafoutis

  • 70g plain flour
  • 2 eggs
  • 25g golden caster sugar
  • 180ml milk
  • 1 vanilla pod
  • 400g pitted fresh cherries
  • Pinch of salt
  1. Preheat the oven to 200˚C.
  2. Scrape the seeds out of the vanilla pod and place both into a pan with the milk and bring to the boil. Turn off immediately. Remove the pod and leave to cool.
  3. Combine the flour, salt, eggs, milk and 20g sugar in a bowl and mix with a balloon whisk until you get a smooth batter.
  4. In a pan, melt the butter and the rest of the sugar, throw in the cherries and fry for a few minutes.
  5. Pour the cherries into a pretty baking dish, pour the batter over and bake until golden brown (20 minutes) without opening the oven.





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