As the weather grows warmer and spring is in the air, its time for delicious summer fruit, cocktails, barbeques and dinner parties; for lying in a hammock in the sun with a book and a smoothie; for salad and sorbet. What better way to spend your weekend than cooking a fantastic meal, and enjoying the great taste and sense of accomplishment. So that leaves the question 'what to make?'
One of the best salads for summer is a mango, avocado and walnut salad. Simply get iceberg lettuce, toss with a sliced avocado and balsamic dressing, and place mango and chopped walnuts on top. So simple, and so tasty. The only trick is making sure the mango and avocado both ripen at the same time.
During summer be sure to keep on hand some baby spinach, capsicum, cucumber, olives, feta, and balsamic dressing for a quick and easy salad that will taste great, and keep you healthy.
These are also incredibly easy to make. A unique one to try is a pear smoothie. Just blend 2 ripe pears, 1 banana, 200g frozen yoghurt and then add 1 cup cold milk and some honey. Alternatively, blend together some fresh fruit such as banana or strawberries, yoghurt, milk, and ice. You can experiment with measurements until it is the consistency you prefer. These are perfect to enjoy lying in the sun with a book.
Great for a summer night, or entertaining, especially if you have a beautiful balcony like I do.
For a Pina Colada blend 30ml Bicardi, 120ml Pineapple juice, 30ml coconut cream or malibu, 15ml sugar syrup and ice until smooth. Or try a non-alcoholic fruit fantasy be blending 120ml fresh orange juice, 60ml pineapple juice, 6 strawberries, small slice honeydew melon, small slice rock melon and ice.
Nothing beats a great Aussie barbeque in the summer sun. Make it an event as a picnic at a park with family or friends. To make it a bit more gourmet, buy some focaccia bread, and take spreads such as hommous, or a combination of mayonnaise and basil pesto. Or take an antipasto plate with olives, haloumi, sundried tomatoes, salami and pita bread.
A wonderful way to finish a meal or enjoy any time of the day. For a mango and raspberry sorbet, scoop the flesh from 4 mangoes and place in a blender with 1/2 cup plain yoghurt, 1/4 cup maple syrup, and 1 tablespoon fresh lime juice. Blend until smooth and gently mix 1/2 cup frozen raspberries through mixture. Place in freezer for 1 hour and serve.
For more fantastic summer recipes visit Taste.comhttp://www.taste.com.au/search-recipes/?q=summer&publication=