food for hot weather

pavlovs_dog

thanks for taking the time to respond peeps.

i know it sounds like such a simple thing, but i really have been stumped for ideas. feeling a bit more inpsired now though

djenks_2

Pasta & rice salads sound nice, do any of you have any recipoes?

Sarahsaver

gazpacho?
omelette and salad
just less of what you normally have;)

apprentice_tycoon

Tonights dinner was tandoori chicken made with a Sharwoods spice mixture on a home jointed chicken.....cheapish. The green salad was made with lettuce and leaves from the garden. I made a brown rice salad with pumkin seeds, red onion and sultanas and a side bowl of raita with HM yogurt and home grown mint. Pud was home grown strawberries with HM yog. The drink was HM elderflower cordial and fizzy water. Life is good!

crana999

What's diced Q? I am mystified.

I am eating weird-!!!!!! meals in an attempt to clear out my cupboards as much as poss before I go home.

Pink.

djenks wrote:

Pasta & rice salads sound nice, do any of you have any recipoes?

My favourite pasta salad:

Fry chopped onion, garlic and green pepper in a little olive oil. Then add baby or chopped tinned tomatoes and tinned sweetcorn. Finally add black pepper and your choice of herbs for extra flavour.

Cook the pasta - I usually use fusilli (the twisty one)

Drain pasta and mix in other ingredients.

Serve either hot or cold.

Pink

KTFrugal

The best summer food is a muffaletta, which is a whole loaf sandwich. You cut the bread across its middle, rather than from the top down and fill the middle with roasted veggies, cheese, olives etc, lots of dressing. Then you put the lid back on, put a plate on top and weigh it down with a big tin. All the juices run into the bread. To serve, slice like a pie.

This is a great way of using up extra roasted veggies from the bbq and can be endlessly varied according to your whims.

Rage_in_Eden

not strictly a summer food but great for nibbles outside - and if you are having a bits and bobs meal.....

feta pesto canapes

slice of bread - cut into whatever size slices/shapes you want (hey, i'm not a purist), smear a tiny bit of pesto on each pieces(one side) , thin slice of feta on top , bung in the oven (especially if you are doing a quiche) - couple of minutes later the feta has melted and you have GORGEOUS canapes - sometimes they even get to the table...... (but not if OH sees them......)

can also be made with tapanade (but OH prefers the pesto

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:rolleyes: men......)

Also, if you make HM lemonade you can use the lemonande "remnants" to flavour rice - i did this the other day and it was fab and delicate (and then OH put soy sauce all over it . hmmmmmmmmmm..........)

beachbeth

Crunchy Pasta Salad

10oz dried pasta shells
1/4 red cabbage, shredded
2 celery sticks, chopped
1 granny smith apple, cored
1 tbs lemon juice
1oz sultanas
4 tbs mayonnaise
4 tbs semi-skimmed milk
salt and pepper
Garnish:
pinch cayenne pepper
celery leaves

Bring at least 1.8 litres (3 pints) water to the boil in a large saucepan. Add a dash of oil and a generous pinch of salt. Cook the pasta for 8-12 minutes until just tender.

Drain the pasta a rinse under cold running water in a colander. Drain again thoroughly and transfer to a large salad bowl. Add the cabbage and celery. Quarter the apple and slice it into another bowl. Sprinkle with lemon juice to prevent it from browning.

Fold the apple slices into the pasta with the sultanas. Mix together the mayonnaise and milk, add salt and pepper to taste and fold into the salad. Garnish with the cayenne pepper and celery leaves.

beachbeth

Shellfish Cocktail Salad
pinch salt
8oz dried pasta shells
1/2 iceberg lettuce, shredded
50g (2oz) cooked peeled prawns
50g (2oz) cockles in vinegar, drained
3 rollmop herrings, finely sliced
1 tbsp tomato puree
4 tbsp light mayonnaise
1 tsp mild chilli powder
2 tsp lemon juice
parsley sprigs to garnish

Bring at least 1.8 litres (3 pints) water to the boil in a large saucepan. Add a dash of oil and a pinch salt. Cook for 8-12 minutes until just tender. Drain the pasta, rinse under cold water in a colander and drain again.

Divide the lettuce between 4 individual glass bowls. In a mixing bowl combine the cooked pasta with the prawns, cockles and herrings. Stir carefully to mix.

In another bowl mix the tomato puree, mayonnaise, chilli powder and lemon juice. Spoon into the pasta mixture and toss lightly to coat.

Spoon the shellfish cocktail over the lettuce. Chill in the refrigerator until ready to serve. Garnish with parsley before serving.