Late Summer Meals in Ten Minutes or Less

This post should be labelled Very Late Recipes for Summer... I've been thinking about it for weeks now... Does your day-to-day cooking need a shake-up? Mine really does, I feel like I have started to rely on a few recipes for my weekday family food and I am getting bored and stuck in a rut. I've spent the last couple of weeks combing my notebooks, scraps of paper with ideas written on, cookbooks with yellow sticky notes popping out the top and have tried to come up with a week of fresh new ideas.

This blog is less formal recipe - more a bit of inspiration and some fresh ideas to bounce around the kitchen. There is a big myth about eating well that it has to take a lot of thought to shop for and ages to prepare... This is my next week's worth of dinners: I'll add some salad and crusty bread and hopefully these will feed a famished family after a day in the late summer sun.

• Tomato Bread Salad (pictured above) - sprinkle some cubes of day old crusty bread with a few glugs of olive oil and put them in the oven to crisp while you throw a salad together of fresh tomatoes, cucumber, red onions, basil and feta cheese. Top with the croutons and toss with a vinegarette of olive oil, salt and pepper and red wine vinegar. Defininitely substantial enough for a main course. You can also throw everything but the feta in a blender and make a mean gazpacho, top it with the crumbled feta to make it a little more filling.

• Take a bag of fresh mussels, throw in a big pot with a glass of white wine, two chopped fresh tomatoes and a pinch of chilli flakes. Bring to the boil and steam until the mussels are open. Sprinkle with parsley and serve over spaghetti.

• Open up some good quality sausage skins (I used spicy pork) with scissors, stir-fry the meat a couple of minutes till cooked through. Add a glug of cream, a tablespoon of mustard and bubble for a minute or two. Serve over a baked potato with a green salad on the side. 

• Cook up a big pan of scrambled eggs, season with salt and pepper. While they are cooking, chop a salad of  fresh tomato, feta or grated cheddar cheese and fresh chilli. Serve the eggs and salad on a wrap topped with a little sour cream and coriander. 

• Take some giant Portabello mushrooms, top with blue cheese and a drizzle of cream. Grill for a few minutes until golden and served ontop thick toast to soak up the lovely juices.

• Open a tin of cannelinni beans, toss with some crushed garlic, the juice of a lemon, a glug of olive oil and some freshly chopped parsley...  then dollop on some crusty bread and top with a little smoked salmon.

• Cook pasta bows and toss with with good pesto, peas and parmesan... ooh and you can add some cooked prawns for added protein.

• Mackerel pate - blitz in a blender a pack of cooked peppered mackerel fillets, a 250g tub of cream cheese and the juice of a lemon. Spread the pate on toast and serve with cornichons, pickled onions and a side salad. 

• In a pan, throw a packet of instant noodles, cook for a few minutes in chicken or vegetable stock then stir in a tablespoon of Tom Yam paste (Thai spicy soup paste) and half a bag of baby spinach leaves then bubble for a minute or two until the leaves have wilted. Toss in a handful of cooked chicken or prawns if you have some lying around.

Lemon Linguini with Sea Bass and Chilli Breadcrumbs

Yes, determinedly sticking to my guns, making summer salads and light healthy food despite the torrential rain coming down outside, despite an inner urge to make soup and despite wanting to get under a blanket, scour the channels for the X-factor and pretend its October. This weather will pass... probably the day the children go back to school, only then will the sun come out and the temperatures rise.

Either way, I wanted pasta but not a heavy wintery ragu or rich creamy carbonara but something light, (despite the addition of double cream, this feels incredibly light and fresh) fresh-flavoured and substantial enough to feed a crowd without needing salads and side dishes.... I used some sea bass that had been lurking in my freezer but any white fish fillet would be lovely with this zesty lemon sauce and chilli crunch.

Lemon Linguini with Sea Bass and Chilli Breadcrumbs

For the breadcrumbs:

100g fresh breadcrumbs 

zest of 2 lemons

2tsp hot chilli powder 

large handful fresh flat-leaf parsley

Toss the breadcrumbs with the chilli powder, parsley and lemon zest. 

Bake in a low oven for 10-15mins until crispy and lightly golden.

Set aside to sprinkle over the pasta before serving.

For the linguini

750g linguine

4 sea bass fillets

2 egg yolks

200ml double cream

juice of 2 lemons

30g butter

Cook the pasta according to pack instructions.

While the pasta is cooking, grill the sea bass fillets until lightly cooked.

Whisk together the egg yolks, cream and lemon juice. 

When the pasta is cooked, toss it in the butter till it melts and then add the egg and cream mixture. 

Serve a pile of pasta, topped with a few chunks of fish and sprinkled liberally with breadcrumbs.

Spinach and Ricotta Lasagne Cupcakes

Doesn't this look gorgeous. Ok, so its stretching the truth a little to call it a cupcake but it definitely holds lasagne and isn't it sweet? I made a big pile of them in all different flavours to serve at the cafe and another pile for visitors heading out for a loch-side picnic, next I will try them as little mini cupcakes for a party.

Lasagne is one of my all-time favourite comfort foods so a mini portable version seemed like a cute idea. In Scotland we can't be too complacent about the weather at any time of the year so planning a summer picnic becomes a hazardous activity. We made the cupcakes, then double wrapped them in foil to keep them from cooling down too quickly and sent them on their way to warm up our guests as they sat appreciating Loch Lomond on a blustery summer's day.

As well as the spinach/ricotta cupcakes there are butternut squash/goat cheese and venison/Isle of Mull cheddar cupcakes.
Oh and they freeze well so can be defrosted and heated up in a warm oven for a speedy supper, how cool is that?

Lasagne Cupcakes (spinach, ricotta and walnut)

2 tbsp olive oil                                                                                      

1 pack (170g) filo pastry sheet              

1 pack fresh lasagne sheets

Good quality tomato sauce (bought or home-made)

300g fresh spinach, cooked and with any excess liquid squeezed out

1/2 tsp freshly grated nutmeg

50g walnuts, chopped roughly

250g ricotta cheese

100g grated parmesan cheese 

Prepare a muffin or cupcake tin by spraying or brushing lightly with oil. Cut filo pastry into squares slightly bigger than you need to fit your muffin or cupcake tin. Line each cupcake tin with 2 layers of filo pastry, one on top of the other with the excess hanging over the edges.  Stir the walnuts and nutmeg through the spinach. Cut circles of lasagne to fit the cupcake tin with a cookie cutter.

 

To assemble:

In the bottom of each cupcake, place one layer of lasagne. 

Next top with a tablespoon of tomato sauce, then a spoonful of spinach. 

Finally top with a dollop of ricotta and another layer of lasagne. 

Repeat until your cupcake is full. 

Top each filled filo pastry "cake" with a sprinkling of parmesan cheese. 

Bake in the oven for around 15 minutes until brown and gorgeous.

Mango Lime Coleslaw

What makes coleslaw coleslaw? I think its the cabbage because otherwise this recipe would just be a stunning little salsa. Instead, with the addition of some shredded cabbage, it transforms into a fresh take on traditional coleslaw. The dressing is lighter, healthier and zestier, the vegetables sweet and summery.

How on earth did we live before Google. I saw a recipe for mango coleslaw on Smitten Kitchen's site and wanted to try it immediately but didn't have all the ingredients so googled mango coleslaw and discovered a whole new world of fruity coleslaws that will be starring in my kitchen all summer. 

This gorgeous version is based on Smitten Kitchen's recipe with a few tweaks according to what I had in the cupboard. We ate it served on flatbreads with smoked mackerel. Gorgeous.

Mango Coleslaw
1 mango, sliced thinly
1 head chinese cabbage, chopped finely
1 red onion, thinly sliced into half moons
2 roasted red peppers sliced thinly
1 handful salted peanuts, roughly chopped 

Dressing:
2 tbsp olive oil
2 tbsp fresh lime juice
Grated zest of 1 lime
1 hot red chilli, finely chopped
3cm of root ginger, grated

Throw all the fruit and vegetables in a large bowl and stir well.
Whisk together the dressing ingredients and pour over.
Leave an hour or two to allow the dressing flavours to mix.
Just before serving, sprinkle with the peanuts.

Broccoli Soup with Blue Cheese Croutons

It has been such a beautiful week that I have laid aside all thoughts of cold weather soups and instead have become obsessed with salad platters, barbecue food and picnic parties. The Green Apple Cafe has been busy but we are approaching the new summer season and I need to plan a whole new menu. I'd love to attract tourists holidaying the in the area and families looking for a relaxed place to visit during the summer holidays as well as keeping all our regulars coming to the cafe during the summer break.

We are open thursdays and fridays all through the summer holidays and seasonal salads, tapas-style plates and freshly made paninis and sandwiches will be on the menu along with frappés, milkshakes and smoothies. All this warm weather food means I am experimenting like mad at home trying to come up with new salads, soups and fresh flavours for summer. Blue cheese and broccoli are a magical combination, the blue cheese transforming the soup from a light and frugal meal into a rich and complex supper dish.

If the weather stays as beautiful, come and enjoy the gardens and playpark. If the skies open, just come along and enjoy the food! 

Broccoli Soup with Blue Cheese Croutons

1 tbsp olive oil
1 small onion, chopped finely
2 garlic cloves, crushed
500ml vegetable stock
350g broccoli, chopped roughly
2 potatoes, peeled and chopped into small cubes
Salt, pepper and fresh nutmeg
4 thin slices of baguette or other crusty bread
2 tbsp olive oil
100g blue cheese


Preheat the oven to 160C.
For the soup:
Heat the oil in a saucepan and sauté the onions and garlic together until soft.  
Add the stock and broccoli together along with the chopped potatoes. 
Bring to the boil, then simmer for 10-15 minutes until the vegetables are tender. 
Transfer to a blender and blend until smooth. 
Season to taste with salt, pepper and a little freshly grated nutmeg.

For the croutons:
Brush the bread with olive oil then top with sliced or crumbled blue cheese (depending on the texture of the cheese)
Place the slices on a baking sheet and bake for 10-15 minutes until the bread is crispy and the cheese melted. 
Cut the bread into small squares. 
Serve the soup scattered with a few blue cheese croutons.