SEASONAL RECIPES
A FANTASTIC SELECTION OF RECIPES & IMAGES BY DAPHNE LAMBERT
delightful recipes for SUMMER
PESTO RAVIOLI WITH FRESH TOMATO SAUCE.
Making your own fresh pasta from
scratch is a lot of fun. Source Italian 00 flour as this makes the best pasta
Serves 4
250g 00 grade pasta flour + extra
pinch salt1
40ml water
2 tablespoon olive oil
Sift the flour into a mound onto a working surface, make a well in the centre and put the olive oil 1/2 the water and salt into the centre. Slowly incorporate the flour into the oil & water mix until it all blends together adding the remaining water as necessary. Clean your working surface and knead the dough until it is smooth firm dough, about 10 mins.. Put the dough in a clean lightly oiled bowl cover with plate and leave in the fridge for at least ½ hour before using.
Sauce
1 kilo ripe tomatoes, skinned, seeded & diced
handful basil leaves, chopped
large clove garlic, chopped
To make the sauce, mix all the sauce ingredients together.
Pesto
50g pine kernels
25g hard cheese grated
2 handfuls basil
olive oil
salt & pepper
To make the pesto, blend all the ingredients together
To make the ravioli
Divide the pasta into 4 pieces. Take one piece of dough and roll out into a large strip 8cm wide, keeping the rest of the dough covered with a damp cloth. Arrange teaspoons of the pesto filling 4cm apart in parallel rows on the pasta and brush the dough with water between the mounds of stuffing. Roll out a second piece of dough and place over the first piece. With the side of your hand, press the pasta between the mounds of stuffing so that the pasta sticks firmly together. Cut along and across between the rows of stuffing to separate the individual ravioli. Dust lightly with flour.
Gently heat the tomato sauce
Bring a large saucepan of generously salted water to the boil. Carefully place the ravioli into the pan and cook for 3 minutes. They should rise to the top when they’re ready. Drain, tip into the tomato sauce and serve.
Make a dressing with 2 tablespoons walnut oil, the dijon mustard and apple cider vinegar, season with salt and pepper. Toss half the dressing through the salad and divide between 4 plates.
Top with the beetroot, plums and the remainder of the dressing.
LEMON POLENTA
CAKE WITH SUMMER
BERRIES
Pile any summer berry on top of this cake either as they are or tossed in lemon or herb infused syrup.
Serves 8
Zest and juice of 1 lemon
250g butter or dairy free alternative
200g rapadura sugar
4 eggs
150g polenta
150g ground almonds
summer berries
Preheat oven to 180˚C/350˚F/gas mark 4
Put all the ingredients for the cake into an electric mixing bowl and beat until light and fluffy. Or beat by hand. Lightly oil a 9½'' loose-bottomed cake tin and line with parchment paper. Pour the cake mixture into the tin and bake for about 30 minutes or until firm and golden. Remove from the oven and leave to cool in the tin for 10 minutes before turning out.
Serve the cake withe summer berries piled on top.
BLACKCURRENT & CACAO SMOOTHIE
A potent blend of blackcurrants, raw cacao & hemp to support mental & physical well being.
serves 1
2 handfuls blackcurrants
1 heaped teaspoon raw cacao powder
1 heaped tablespoon shelled hemp seeds
2 tablespoons bio yogurt
1 teaspoon honey
Tip all ingredients into a blender and blitz, adding as much water as necessary, to make a creamy smoothie.
CHICKPEA, PEPPER & TOMATO SALAD WITH CHIVE DRESSING
A protein salad full of summer colours
serves 4
1 red &1 yellow pepper halved and seeds removed
5 tablespoons olive oil
1 tablespoon balsamic vinegar
small bunch chives chopped
small bunch parsley chopped
salt and black pepper
400g tin of chickpeas (250g drained weight)
10 cherry tomatoes
4 handfuls of seasonal green leaves.
oven 220C/425F/gas 7
Rub a little oil over the peppers and place cut side down on a baking tray and roast for about 15 minutes or until the skins start to char in the preheated oven. Remove the peppers from the oven and immediately pop into a bowl, cover with a plate and leave the peppers to cool.
When cool peel off the skins & thickly slice
Mix together the olive oil, balsamic and herbs. Season with salt & pepper.
Drain the beans and tip into the dressing.
Cut the cherry tomatoes in half and add to the chickpeas.
Divide the green leaves between 4 plates and top with the peppers, chickpeas and tomatoes.
THYME & BLACKPEPPER GRISSINI WITH SALSA
VERDE
Its great fun making grissini with children
grissini
ferment
150g white bread flour
120ml warm water
20g fresh yeast
dough
350g wholemeal spelt flour
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 dessertspoon chopped fresh thyme leaves
4 tablespoons olive oil
water to mix.
Combine the ingredients for the ferment and leave in a warm place covered for 1 hour.
Combine the dough ingredients in a bowl and stir in the ferment and enough water to make a soft dough, leave for ten minutes. Lightly oil a work surface and gently knead the dough for 1 minute. Return to the cleaned and lightly oiled bowl and leave for ten minutes, repeat twice, then leave for 1 hour.
Heat the oven 350º gas no 4.
Lightly flour a table and roll the dough out into a large rectangle about 8” wide, cut thin strips across the width of the dough, then roll and elongate each strip to 12”, place on an oiled baking tray and bake for about ½ hour until golden brown, remove and cool on rack.
salsa verde
makes about 200ml
2 large handfuls flat leaf parsley roughly chopped
zest of 1 lemon
garlic clove finely chopped
1 teaspoon Dijon mustard
1 tablespoon capers roughly chopped
125ml olive oil
Mix together all the ingredients, add salt and pepper to taste and let sit for an hour before serving
SUMMER PROTECT & ENERGISE SUPER BLEND JUICE
A tasty & healthy combination of mineral rich vegetables that protect and energise
Serves 1
2 tomatoes
½ cucumber
½ red pepper seeds removed
2 big handfuls green leaves, spinach, chard, watercress, lettuce
1 beetroot – peeled
thick slice of lemon
6 basil leaves
Prepare the vegetables to fit the juicer. Juice and serve
ROAST BEETROOT, PLUMB & WALNUT SALAD
The plum season starts in August and they are delicious in both sweet and savoury dishes
Serves 4
500g beetroot
40g walnut halves
1 tsp caraway seeds
12 plums, halved & stones removed
1 tablespoon olive oil
1 dessertspoon rapadura sugar
4 handfuls salad leaves
3 tbsp walnut oil
1 tbsp dijon mustard
1 tablespoon apple cider vinegar
olive oil salt & pepper
Oven 200C/400F/gas6
Peel beetroot and cut into wedges and pop into a bowl add a tablespoon olive oil, salt and black pepper toss well then arrange the wedges on a baking tray and roast for 20 -25 minutes.
Roughly chop the walnuts and put into a bowl with 1 tablespoon walnut oil.
Dry roast the caraway seeds in a roast pan until aromatic then tip onto the walnuts.
Gently heat the olive oil in a fry pan and add the plums, cooking them over a medium heat until they have softened a little, add the sugar, and cook until the sugar has dissolved and coated the plums caramelising them
QUINOA WITH SPRING HERBS & ASPARAGUS
350g asparagus
3 tablespoons olive oil
2 onions finely sliced
3 leaves of lovage finely shredded
225g quinoa
200ml vegetable stock (plus 250 ml of asparagus water)
1 large handful of herbs – parsley, tarragon, chives, chervil, rocket, fennel– whatever you have, roughly chopped
25g butter or splash of olive oil
salt & black pepper
Break the coarse ends off the asparagus and discard. Cut off the tips. Bring 250 ml of water to the boil and plunge in the asparagus tips for 1 minute. Strain, reserving the water, and refresh the spears in cold water. Set aside. Cut the stalks into 1 cm pieces.
In a thick bottomed pan gently cook the onions in the oil, when they have softened add the lovage, asparagus stalks and quinoa, stir well together. Add the stock and reserved asparagus water and allow to cook for 12 -15 minutes, by which time the quinoa should be cooked and all the liquid absorbed.
Remove from the heat, stir in the asparagus spears, herbs, butter or olive oil and season to taste.
Foods that support a strong immune system
Our immune system depends on many nutrients to work effectively and the ideal immune-boosting diet is really no different from the ideal everyday diet but if you are a bit-off track at the moment here are a few pointers.
The thymus gland produces hormones responsible for immune activity and special white blood cells called T cells, which destroy infected cells. T cell activity and the production of antibodies depend on vitamin B6. Spinach, turnip greens, leeks, cauliflower, broccoli, brussel sprouts and shiitake mushroom, all in season at the moment, are a good source of vitamin B6 as are whole grains.
Vitamin C intake is essential to immune function. Vitamin C helps immune cells to mature and improves the performance of antibodies and macrophage. Citrus fruits, cauliflower, broccoli and kale are good sources and all abundant at the moment. Other good sources are strawberries, blueberries and raspberries in the summer and rosehip, elderberries and blackberries in the autumn. Preserve these fruits to have in the Winter months. Vitamin C along with vitamins A & E and zinc & selenium are important anti-oxidant nutrients – they disarm the free radicals which invaders produce.
Eat fresh green leaves every day. The chlorophyll in green leaves supports our immune system by combating unhealthy colonies of bacteria, yeasts & fungi in the body and reduces inflammation.
Good bacterial balance in the gut is important for immune function. Eat plenty of lactic ferments like sauerkraut and kefir.
If you work inside all day you are probably not getting enough sun. When we lack vitamin D our immune systems are vulnerable to bacteria and viruses. Eggs, yogurt, shiitake mushroomsare good sources as well as fatty fish – herrings, sardines, mackerel, wild salmon.
Garlic is a wonderful antibacterial, antiviral and antifungal and turmeric, ginger and cinnamon are powerful spices to add to your immune boosting diet.
Eat plenty of good fat, cold pressed olive oil and organic butter are both beneficial. Fresh seeds and nuts are rich in essential fatty acids as well as vitamin E, zinc and protein. Cooking with poly unsaturated oils creates toxic trans-fatty acids and exposure to air creates rancidity. Altered oils of this nature suppress the immune system.
Make certain you eat three meals a day. If you are battling adrenal fatigue, diabetes, weight issues, hormone or blood sugar problems you may need to eat 5 smaller meals. If all your commitments
allow try to take a few early nights and allow your body to rest and restore. Never underestimate the positive effect to the immune system from having a good 8 hours sleep!
Baked mackerel fillet with green leaf salad and a citrus-chilli dressing
4 mackerel fillets
2 tablespoons olive oil
juice and zest of half a lemon
1 clove garlic finely chopped
Selection of green leaves (watercress, mizuna, lamb's lettuce, mint, fennel, flat leaf parsley).
Dressing: 2 tablespoons orange juice, 1 tablespoon lime juice, 4 tablespoons olive oil, 1 small chilli seeded and chopped, salt and pepper.
Serves 4
Mix the olive oil, garlic and lemon together. Place the mackerel fillets in an oiled baking dish and pour over the marinade, leave for 15 minutes. Pick over the leaves and divide between 4 plates.
Blend all the dressing ingredients together in a processor.
Bake the fish in a moderate to hot oven, 180 degrees celcius, for 12 minutes. Place a fillet on top of the leaves on each plate and spoon over the dressing.
Chunky vegetable and white bean soup
A diet rich in vegetables and pulses supports the immune system.
1 tablespoon olive oil
1 onion chopped
4 garlic cloves chopped
1 carrot peeled and diced
2 sticks celery diced
1 leek trimmed, washed and cut into slices
1 turnip peeled and diced
1 tsp tomato puree
1 litre vegetable stock
400g tin of haricots beans
1 head of broccoli florets
large handful finely shredded spinach
handful of chopped parsley
Serves 4-6
Cook the onion and garlic in the olive oil until tender
Add the carrot, celery, leek and turnip and cook for a further 2 minutes
Stir in the tomato puree, add the stock, bring to the boil and simmer gently for 20 minutes.
Add the haricots beans and cook for a further 10 minutes.
Add the broccoli and the spinach, cook for a further 2 minutes, stir in the parsley, season and serve.
We update our recipes regularly and so have a huge archive of previous collections for you to enjoy. Have a look at some of our old favourites.
PREVIOUS RECIPES
Pumpkin Recipes
Pick me up juices
Packed Lunch Ideas
Autumn Feast
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We update our recipes regularly so check back to see what's new in our seasonal recipe book.
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