Hot summers day recipes
Who wants to be locked in the kitchen on a hot summers day cooking, food that is quick to cook just needs assembling on a plate are ideal recipes for a hot summers day or just when you don’t have the time or energy to spend time prepping and cooking food.
Asparagus Spears served with soft-boiled eggs.
This is a great way to get kids to eat vegetables, and so quick and easy to make.
To prepare the asparagus snap off any woody ends and then steam or boil for around five minutes or until the asparagus is tender but not floppy.
Meanwhile, bring another pan of water to the boil. Carefully lower in the eggs and simmer for about 4 minutes, no longer as you want the egg yolk to be quite runny. Drain the asparagus well as soon as it is cooked and divide the spears. Transfer the eggs to egg cups and put them on the plates with the asparagus.
To eat, crack the egg and take off enough of the top to expose the runny yolk. To create a more of a hollandaise sauce drop knob of butter and a few drops of cider vinegar and some salt and pepper into the yolk. Stir with a bit of asparagus, then dip and eat – add more butter and seasoning as you go.
Wrapping ham around the asparagus spears is another twist on this recipe as is using duck eggs which are larger and richer. Duck eggs need to be boiled for about six or seven minutes.
Rocket Salad with Steak and Pecorrino Cheese
Take a packet of rocket leaves and put a generous layer on each person’s plate. Cut the steaks into thin strips and fry until cooked. Place on top of the rocket leaves. Drizzle with balsamic vinegar and add slithers of pecorino cheese – parmisan is a good substitute.
Absolutely delicious and yet very simple hot summers day recipe.
If you don’t think that the kids will enjoy such a sophisticated supper put their strips of steak in a bap and serve with tomato sauce, and sliced cucumber, carrot and cherry tomatoes on the side.
Fried tomatoes and Courgettes with Goat’s Cheese
Take equal quantities of tomatoes and thinly sliced courgette and fry in olive oil until the tomatoes are soft and the courgettes are soft and gold.
Dish out on to plates and then crumble goat’s cheese over the top of the vegetable mixture and serve.
Serve the courgette and tomato dish as a side dish along side meat or fish of your choice.
Add other vegetables to the goats cheese. This is a simple way of using up other leftover vegetables including potatoes making it a versatile and tasty summer recipe.
Also great mixed in with cooked pasta.