FOOD FOR SCORCHING WEATHER

                                    

                                                      YOGURT CUPS

                                    

Greek yogurt

Various nuts, chopped

Fresh fruit

Fruit jam

 

Place Greek yogurt in glasses intercepted with nuts, fresh fruit, and fruit jam. Cover and refrigerate before serving.

 

 

                         SHRIMP AND RICE SALAD WITH PEAS AND CELERY

1 ½ cup rice

500 g (1lb) shrimp

½ cup threaded celery, thinly sliced

2 spring onions, trimmed

2 tbsp red bell pepper, finely chopped

1 cup green peas, boiled in salted water until tender and drained

Salt and pepper to taste

¾ cup mayonnaise

1 sprig celery

1 sprig dill

 

Boil the rice following the packet instructions, Remove from the heat, drain and cool completely. 

 

Shell the shrimp, devein, wash them thoroughly, and pat them dry and simmer in salted water for 2  minutes until they change colour and become opaque and drain, cool and chop them coarsely.

 

In a serving bowl combine the shrimp, celery, spring onions, peas, and red bell peppers and season with salt and freshly ground black pepper to taste.  Add the shrimp to the rice mixture, the mayonnaise, chopped dill, and parsley, and mix well.  Cover with cling film and ice before serving.  

 

 

  

                          HONEY CARROT PITTA BREAD WITH BASIL PASTE

Basil Paste:

2 quarts + 2 tbsp (8 cups + 2 tbsp) water, divided

2 ½ tbsp salt, divided

1 bunch of spring onions, trimmed

1 cup packed fresh basil leaves

2 tbsp olive oil

1tsp cumin seeds

1 tsp coriander seeds, roasted

 

Carrots:

750 g (1 ½ lb) carrots, scraped and thickly sliced

2 tbsp olive oil

1 tsp salt

¼ cup honey

½ tsp Espelette pepper to taste

 

Additional Ingredients:

1 ½ cup ricotta cheese

4 pitas, warmed

Salt, grated lemon zest, and ground black pepper 

 

Slice white and green parts of the spring onions, simmer in salted water and cook for 10 seconds.  Drain, place in a bowl and immediately transfer to an ice bath.  

 

Blend the spring onions mixture, olive oil, lemon juice, cumin seeds, coriander seeds, and remaining salt.  Process for about 45 seconds, adding about 3 tbsp of water, ½ tbsp at a time to reach desired consistency. Season with salt to taste.

 

Preheat oven to 180 C (350 F).  Toss carrots with olive oil, honey, salt and pepper and place in a dish lined with baking parchment and roast for 8-10 minutes, stirring occasionally.

 

Spread the ricotta over the pitta bread, top evenly with carrots and any remaining honey from the dish.  Drizzle each pitta with 1 tbsp of basil paste and garnish with salt, black pepper, and grated lemon rind. Serve with extra basil paste. 

    

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