Green beans with pine nuts

Green beans should have a bright, strong colour, with crisp pods with a satin-like sheen. They should not look wilted, discoloured or brown. They are best eaten when young and tender. To More »

Lamb koftas in yogurt with cinnamon and chilli

Lamb koftas are one of the classics of Indian cuisine, well adopted by Westerners around the world. In the simplest form, koftas consist of balls of minced or ground meat—usually beef, chicken, More »

Deep-fried zucchini flowers

Deep-fried zucchini flowers are Italian speciality and it becoming recently much wider popular. The flowers have a subtle flavour, reminiscent of young zucchinis, and can be eaten even raw. The flowers can More »

Croque senor

Croque senor is actually sandwich of Cheddar cheese and ham given a Mexican flavour with salsa of tomatoes, chilli and red pepper. It is a version of the croque-monsieur, that originated in French More »

Courgettes on garlic bread

Courgettes on garlic bread are delicious choice for quick lunch or light dinner, or even a party bite. Easy to make and with ingredients that may be found in any shop, this More »

 

Minty pea and potato soup

Minty pea and potato soup

Frozen peas are available year round, but fresh garden peas are in season from early June until late July. Some supermarkets sell frozen peas with mint, a great freezer standby if you can’t get hold of any fresh herbs.

If you choose to buy the fresh pea, then select those with bright green pods that are firm and plump. Mint is a great addition to light summer soups (it pairs especially well with pea, courgette, asparagus and other green vegetables good at this time of year). The good thing is – you can easily grow it in the pot on the windowsill.

Oeufs á la neige (floating meringues)

Oeufs á la neige (floating meringues)

In France, where it is thought that this dessert originated, it is called oeufs  á la neige (“eggs in snow”) or île flottante (floating islands). In Hungary, it is called madártej (Floating islands) and the Hungarians may challenge the French regarding the origin of this creation. In Germany the same dessert has the name Schneenockerln, in Serbo-Croatian language it is šnenokle, and in Romanian lapte de pasare cu vanilie.

Floating island is made of egg whites served floating on a milky custard sauce. Some variations use a thicker sauce, served on top of the dumplings, but usually the milk mix is thin, almost liquid, and the dumplings “float” on top.

Sticky pork with spring onions

Sticky pork with spring onions

Every part of the pig can be eaten – from the nose to the tail, not one morsel is wasted. Pork is ideal for frying, stir-frying, grilling or barbecuing, also marinating. Grilled pork chops are a simple pleasure, and it only takes minutes to cook. Oven-baking is another method of cooking pork. In this recipe the marinated pork steaks are grilled, with a juicy topping made out of marinade with finishing touches of chopped spring onions. 

Lettuce

Lettuce

Lettuce is one of the oldest vegetables and probably originated in India or Central Asia. Lettuce is one of the most delicate salad plants – there is usually nothing but disappointment to be gained from trying to bring a wilting specimen back to life. Crispy green/crimson-red colored lettuce is the most sought after leafy vegetable; be it your crunchy green salad or healthy vegetable sandwiches!

Lettuce is available all year, and the peak months are May, June, and July. Although the Crisphead and Butterhead types of lettuce are the most important from a commercial standpoint, the Cos or Romaine type is best from a health standpoint, as the sun is allowed to penetrate each leaf. The leaves also generally have less of the bitterness that is characteristic of some types of head lettuce.

Seafood Arrabbiata

Seafood Arrabbiata

Arrabbiata in Italian means “Angry”. All’arrabbiata means “angry style”, Usually it refers to a spicy tomato sauce. It’s named as such due to the heat of the peppers. Italian in origin, this sauce is considered to be one of the fiery or spicier types of tomato sauces from Italy. Arrabbiata, which is a term generally used to describe aspects of anger or rage, is applied to the characteristics and intensity of this sauce made with chile peppers that add a spicy flavor to pasta, meats, poultry, seafood, and other foods such as pizza.

Mussels, scallops and plump shrimp abound in this spicy, saucy pasta toss. You can make classic Arrabbiata tomato sauce a few days ahead (or even a few months, if you freeze it). All you have to do is reheat it and stir in the seafood for a satisfying dinner.