Light & Refreshing Summer Recipes

0
231

Sparkling Blueberry Lemonade

 Ingredients:

  • ¼ cup white sugar
  • ¼ cup water
  • 1½ cups fresh blueberries
  • 1 teaspoon lemon zest
  • 1 cup freshly squeezed lemon juice
  • 2 cups ice cubes
  • 3 cups sparkling water or club soda

Directions:

  • Combine the sugar, water, blueberries and lemon zest in a saucepan.
  • Bring to a boil over medium heat and then simmer for 5 to 10 minutes or until the sugar has dissolved and the blueberries are starting to burst.
  • Remove from the heat and pass through a fine sieve.
  • Let this blueberry syrup completely cool.
  • In a large blender, add the blueberry syrup, lemon juice and ice. Blend until smooth.
  • Stir in the sparkling water or club soda.

blueberry.jpg

Watermelon Cooler

 Ingredients:

  • 4 to 5 cups of seedless watermelon, cut into chunks
  • ½ peeled cucumber, cut into chunks
  • 8 mint leaves roughly chopped
  • 3 tablespoons of sugar
  • 1 tablespoon of fresh lemon juice
  • Pinch of salt

Directions:

  • Place all the ingredients in a blender, and process until smooth.
  • Pour the mixture through a sieve into a bowl, pressing the solids with a spoon to get all the liquid out.
  • Place the watermelon mixture back in your blender and add the ice cubes.
  • Depending on how slushy you want it, add your ice cubes accordingly.

waterm

Shrimp Cocktail Salad

 Ingredients:

  • 4 large tomatoes
  • ½ a lettuce, chopped
  • ¼ cup thousand island sauce (mix together mayonnaise and ketchup)
  • 2 teaspoons brown sugar
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon hot pepper sauce (such as Tabasco)
  • Salt and pepper
  • 4 stalk celery
  • ½ kilogram cooked, shelled and deveined jumbo shrimp
  • 1 tablespoon vegetable or sunflower oil

Directions:

  • Holding 1 tomato slice over a sieve, scoop seeds into the sieve. Repeat with remaining slices. Press seeds in the sieve to extract as much juice as possible, and then discard the seeds.
  • Divide tomato slices among 4 serving plates.
  • To prepare the dressing, whisk in a bowl the tomato juice, thousand island sauce, brown sugar, oil, lemon juice, hot sauce and a pinch of salt and pepper until sugar dissolves.
  • To serve, arrange the lettuce, celery slices then shrimp over sliced tomatoes.
  • Stir dressing to blend, then drizzle all over shrimp, celery and tomatoes.
  • Garnish with celery leaves.shrimp

Sour Cream and Dill Potato Salad

 Ingredients:

  • ½ kilogram potatoes, peeled
  • ½ cup diced cucumbers
  • 2 tablespoons sour cream
  • 1½ tablespoons plain Greek yogurt
  • 1½ teaspoons chopped fresh dill
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Directions:

  • Place a saucepan filled two-thirds with water over a high heat.
  • Cut potatoes into 1-inch pieces.
  • Add potatoes to pan, and then cover and bring to a boil. Reduce heat to medium-high; cook 5 minutes or until tender and then drain.
  • Combine cucumber, sour cream, yogurt, dill, salt and pepper in a large bowl.
  • Add drained potatoes to the cucumber mixture, and toss gently to coat.

pot

Vegetarian Summer Pasta

Ingredients:

  • ¼ kilogram uncooked linguine
  • ¼ kilogram zucchini
  • ½ kilogram tomatoes, finely chopped
  • ¾ cup red onion, finely chopped
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 garlic cloves, minced
  • 3 tablespoons breadcrumbs, toasted
  • 8 small basil leaves
  • ¼ cup grated Parmesan cheese

Directions:

  • Cook pasta according to package directions, omitting salt and fat. Drain.
  • While the pasta cooks, shave zucchini into thin ribbons using a vegetable peeler; place in a large bowl.
  • Add tomatoes, onions, olive oil, lemon juice, sugar, salt, pepper and sugar to a bowl; toss to combine. Let it stand for 15 minutes, stirring occasionally to coat.
  • Add pasta to vegetables, tossing gently to combine. Top with breadcrumbs, basil and cheese.

pasta.jpg

Tomato-Eggplant Tarts

 Ingredients:

  • 8 thick slices of rustic Italian bread
  • 1 large clove garlic, peeled
  • 4 tablespoons olive oil
  • 3 eggplants, thinly sliced
  • Salt
  • 1 cup shredded mozzarella
  • 4 tomatoes, thinly sliced
  • ¼ cup Parmesan cheese, grated
  • Basil, for garnish

Directions:

  • Heat grill to medium.
  • Grill rustic Italian bread 5 minutes, or until well toasted, turning once.
  • Transfer to a large platter, then rub the bread lightly with garlic, and then drizzle with 2 tablespoons olive oil.
  • Toss eggplants with remaining olive oil and sprinkle with salt.
  • Grill for 5 minutes, then turn slices over and top with mozzarella, and grill for an additional 5 minutes or until the cheese melts.
  • Top bread with tomatoes and salt and layer with eggplant.
  • Sprinkle with Parmesan. Garnish with basil.

eggp.jpg

Peach Melba

 Ingredients:

  • 3 cups water
  • 3½ cups sugar
  • 1 teaspoon vanilla
  • 2 tablespoons lemon juice
  • 8 peaches
  • 1 large tub of vanilla ice

Sauce

  • 3 cups raspberries
  • ¼ cup powdered sugar
  • 1 tablespoon lemon juice

Directions:

  • Put the water, sugar, 2 tablespoons of lemon juice and vanilla into a saucepan and heat gently to dissolve the sugar.
  • Bring to a boil and leave it for about 5 minutes, then turn the heat down to a simmer.
  • Cut the peaches in half and remove the seeds, then poach them in the sugar syrup for about 2 to 3 minutes on each side until soft, then remove.
  • Peel off their skins and let them cool.
  • To make the raspberry sauce, liquidize the raspberries, powdered sugar and 1 tablespoon of lemon juice in a blender.
  • Sieve to remove the pits and pour the puree into a jug.
  • To assemble, allow 2 peach halves per person and sit them on each plate alongside a scoop of ice cream.
  • Spoon the raspberry sauce over each.

peach .jpg

Warm Berries with Honey and Yogurt

 Ingredients:

  • 1 cup blueberries, divided
  • 1 cup raspberries, divided
  • 1 cup blackberries, divided
  • 6 tablespoons honey
  • 4 large basil leaves, torn
  • 1 teaspoon vanilla
  • 2 cups Greek yogurt or whipped cream
  • 6 small basil sprigs

 Directions:

  • Combine half of the berries and honey in a small saucepan over low heat and cook for 8 minutes or until slightly warmed, gently stirring occasionally.
  • Remove from heat, and then stir in basil leaves.
  • Combine vanilla and yogurt (or cream) in a small bowl, stirring well until thick.
  • Spoon about ¼ cup of the yogurt mixture into 6 glasses or small bowls.
  • Top each serving with about ¼ cup warm berry mixture, then with ¼ cup of he remaining fresh berries and a basil sprig.

warm berr.jpg

Comments

comments