Scallops with Guacamole

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A new idea for canapes/hors d’oeuvres. All you need to do is pan fry the scallops in olive oil until they are nicely browned an both sides. Put a little guacamole – store bought is fine – on the top and spear with a toothpick.

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Herby Bean Salad (4)

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Beans, particularly cannellini, beans, are a staple in my kitchen cupboard. They are so versatile, can be served in both cold and hot dishes, are filling and are also good for you. This recipe is just a simple cold dish and uses a great blend of fresh herbs – mint, parsley and cilantro – and a little red onion. It is best left for half an hour or so before serving to let the flavors develop.

1 can of cannellini beans – rinsed and drained

1 heaped tbsp. red onion – finely chopped

1 heaped tbsp. each of fresh parsley, cilantro, mint – finely chopped

1 tbsp. apple cider vinegar

3 tbsp. extra virgin olive oil

Salt and freshly ground black pepper

In a large bowl place beans, red onion and herbs and mix together.

Then add the vinegar, oil and seasoning and mix again.

Leave to stand for some 30 minutes before serving.

 

 

Sweet Summer Fruits (4)

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The season is short for such fruits as apricots, nectarines and peaches which makes it all the more precious. I found all three fruits in beautifully ripe condition and I sliced them up and roasted them in the oven which intensified their flavor – they were absolutely heavenly as a dessert all by themselves.

Pre-heat oven to 350 degrees

2 ripe apricots – sliced

1 large, ripe nectarine – sliced

1 large peach – sliced

Place the sliced fruits on a piece of aluminum foil on a baking tray and roast in the oven for half an hour. Remove from oven and let cool.

Veal Ragu with Zucchini Spaghetti (4)

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Zucchini/courgettes ‘spaghetti’ is a really good substitute for pasta and because it doesn’t taste of much it is the perfect foil for many different sauces. I  make my own with a spiralizer but I notice that it is now available to buy in supermarkets. It is very quick to cook – literally a few minutes – and you actually want it to be just ‘al dente’. The veal sauce is livened up with sliced baby bella mushrooms and fresh herbs – sage and rosemary.

1 tbsp. oil, seasoned with salt and freshly ground black pepper

1 large onion – finely chopped

1 pound ground veal/pork

8 oz. baby bella mushrooms – sliced

1 cup chicken broth

1/2 tbsp. fresh sage – finely chopped

1/2 tbsp. fresh rosemary – finely chopped

Heat the seasoned oil in a cast iron casserole dish and when sizzling add the onion and let it brown slightly.

Next add the ground veal and sear it before adding the mushrooms, chicken broth and herbs.

Simmer for around 15 minutes then pour sauce over the zucchini spaghetti.

ZUCCHINI SPAGHETTI

1 pound of zucchini – spiralized

Salt and freshly ground black pepper

Cook zucchini in boiling water for around 3 minutes until they are cooked but still a little on the firm side.

Drain, then pat dry with a clean T-towel.

Place in a serving dish, season with salt and freshly ground black pepper and mix well.

Pour the veal ragu over the top