summer recipes by Kareena Kamdar
sUmMeR pAsTa WiTh PeAs AnD mInT
Cooking time
Prep: 20 mins Cook: 10 minsSkill level
EasyServings
Serves 4
Low fat, but high in taste - make the most of summer's pea bounty with this light pasta dish
Ingredients
400g spaghetti
200g frozen peas
3 tbsp olive oil
squeeze lemon juice
1 tbsp wholegrain mustard
20g pack fresh mint, roughly chopped
Method
Boil the spaghetti according to pack instructions and, when you have just 2 mins cooking time left, throw in the peas.Meanwhile, whisk the olive oil, lemon juice and mustard together, then season with salt, if you like, and pepper. Drain the pasta, reserving a couple of tbsps of the cooking water and return to the pan. Stir the reserved cooking water, olive oil mixture and mint through the pasta, then serve.
Tomato Pasta with Parmesan Cheese
Ingredients
the sauce
1 tbsp olive oil
2 onions, chopped
2 garlic cloves, crushed
1 tbsp tomato purée
2 x 400g cans chopped tomatoes
1 tsp dried oregano
1 packet of pasta
Method
Heat
the olive oil in a large saucepan, add the onions and cook on a low
heat until soft. Add the garlic and tomato purée. Cook for a few minutes
then add the chopped tomatoes and oregano. Season generously and simmer
for 20 mins, then allow to cool.
the pasta
Boil the pasta according to pack instructions.Salad
Tomato Salad
Ingredients
2 packets of cherry tomatoes
buffalo mozerella
salt
lemon juice
sugar
Method
Wash the tomatoes and add them in a bowl
Take the packet of buffalo mozzerella add pour out the water in the packet.
Tear the mozzerlla into small pieces and add them into the bowl with the tomatoes
Add around 1 and a hlf to to table spoons of lemon juice according to your taste buds
Add a quarter of a teaspoon of salt and a pinch of sugar
Mix it all up together
Soup
Salsa Soup
Ingredients
5 ripe tomatoes, about 300g, chopped into large chunks
1 small red onion, chopped
1 garlic clove, chopped
½ tsp sugar
juice 1 lime
handful coriander, stalks and leaves, chopped
olive oil, to drizzle
tortilla chips, to serve
Cooking time
Cook: 10 mins
Prep: 5 mins
Skill level
EasyServings
Serves 2Method
Tip
all the ingredients into a blender or food processor with a generous
grinding of pepper and salt, if you like. Pulse until you get a chunky,
frothy soup. Serve straight away with tortilla chips on the side or
chill until needed.
Summer Pudding Trifles
Skill level
Easy
Cooking time
Prep: 20 mins
Servings
Serves 4Ingredients
600g raspberries
50g golden caster sugar
1 Madeira loaf (about 300g/10oz)
227ml tub clotted cream
icing sugar, to serve
Method
- Set half the raspberries aside. In a bowl, roughly mash the remaining raspberries with the sugar. Cut the Madeira loaf into 12 slices, then use a round cutter to cut out rounds of the cake to fit 4 serving glasses. Beat the clotted cream until slightly thickened.
- Layer up the trifles in glasses starting with a slice of cake, then some cream and some mashed raspberries. After the final slice of cake, spread over some cream and top with whole raspberries. The trifles can be kept in the fridge for a couple of hours. Dust with a little icing sugar before serving.
Drink
Citrus peach cooler
Prep: 5 mins
Ingredients
2 lemons, juice only
2 limes, juice only
1 lemon, thinly sliced
1 lime, thinly sliced
peach nectar
cloudy lemonade
a few sliced strawberry
sparkling water
mint sprigs
Method
- Put the lemon juice and lime juice into a large jug. Add the sliced lemon and lime, and a handful of ice cubes. Add peach nectar to fill about one-third of the jug and top up to fill with lemonade.
- Add the strawberries and top up with sparkling water and mint sprigs.
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