1、Summer vegetable bowl

Steamed vegetables in their own delicious juices - this dish is light and tasty

Summer vegetable bowl recipe

Ingredients

Method

  • Bring a pan to the boil, fit the steamer basket, place the bowl inside, cover and steam for 4-5 mins.
  • Add the courgettes, asparagus and mushrooms, stirring to mix, dot with the butter, sprinkle with the spring onion, cover and continue steaming for another 3 mins.
  • Add the tofu, if using, and continue steaming for 2 mins. Remove the bowl and mix everything together one more time.

  • https://www.truecookbook.com/recipe/summer-vegetable-bowl-2697/

    2、Summer vegetable ragout

    This rustic French-style side dish makes the most of seasonal veg
    Summer vegetable ragout recipe

    Ingredients

    Method

    1. Pour boiling water over the tomatoes, leave for 2 mins, then drain and peel off the skins. Quarter the tomatoes, scoop out the seeds, then chop into small cubes. Heat the oil in a pan, add the garlic and carrots, then gently fry for 5 mins. Add the tomatoes, thyme, bay and wine. Cook, uncovered, until the wine is reduced, about 5 mins. You can prepare up to this stage several hours ahead.
    2. Add the peas, onions and artichokes, cover, then simmer for 8-10 mins. Season and serve in 2 large bowls or divide between individual ramekins.

    3、Summer vegetable curry

    Give your Friday night curry a healthy makeover with this low-fat, superhealthy, vegetarian dish
    Summer vegetable curry recipe

    Ingredients

    • 1-2 tbsp red Thai curry paste (depending on taste)
    • 500ml low-sodium vegetable stock
    • 2 onions, chopped
    • 1 aubergine, diced
    • 75g red lentil
    • 200ml can reduced-fat coconut milk
    • 2 red or yellow peppers, deseeded and cut into wedges
    • 140g frozen pea
    • 100g bag baby spinach, roughly chopped
    • brown basmati rice and mango chutney, to serve

    Method

    1. Heat the curry paste in a large non-stick saucepan with a splash of the stock. Add the onions and fry for 5 mins until starting to soften. Stir in the aubergine and cook for a further 5 mins – add a little more stock if starting to stick.
    2. Add the lentils, coconut milk and the rest of the stock, and simmer for 15 mins or until the lentils are tender. Add the peppers and cook for 5-10 mins more. Stir through the peas and spinach and cook until spinach has just wilted. Serve the curry with rice and mango chutney.

    4、Summer fruit bowl tartlets

    Mary Cadogan shows us how to make a classic French crème pâtissière – the perfect filling for these lovely summer fruit tartlets
    Summer fruit bowl tartlets recipe

    Ingredients

    Method

    1. To make the crème pâtissière, pour the milk into a pan. Split vanilla pod down its length using a small sharp knife (do not cut in half completely). Twist tip of the knife inside the pod to open out like a book at one end, then run the knife down its length to scrape out seeds. (See step 1)
    2. Put the seeds and empty pod in a medium-sized pan with the milk and bring slowly to a gentle boil. Reduce the heat and simmer for a couple of mins. (Step 2)
    3. Put egg yolks, sugar and flour into a bowl. Whisk with a hand electric mixer until the mixture becomes pale and fluffy – it should leave a trail that stays on the surface momentarily when the whisk blades are lifted. This whisking will take about 2 mins. (Step 3)
    4. Pour about a third of the hot milk into the bowl, whisking on a slow speed all the time until it has all been mixed in. Now whisk in the remaining milk, removing pod. (Step 4)
    5. Return the mixture to the pan, scraping it out of the bowl using a rubber spatula. Bring slowly to the boil, stirring all the time, until the custard is thickened, smooth and glossy. At first, it will look a bit lumpy, but persevere – keep stirring and it will become smooth. Reduce the heat and simmer for 2 mins, stirring. (Step 5)
    6. Remove the crème pâtissière from the heat. Beat in the butter until it has melted, then scrape into a bowl. Cover the surface of the crème pâtissière directly with cling film (this will stop a skin forming). Leave to cool, then chill in the fridge until needed. (Step 6)
    7. Heat oven to 190C/170C fan/gas 5. Divide the pastry into 8 equal pieces. Roll out each one to line a 7-8cm deep fluted tartlet tin, trim leaving a little pastry sticking up above the tin. Line each one with a paper cake case and add a layer of baking beans. Put on a baking tray and bake for 10 mins, then remove the paper and beans and bake for a further 5 mins until the pastry is crisp and golden.
    8. Trim any pastry edges that need it with a small sharp knife. Remove from the tins and leave to cool on a wire rack.
    9. Halve or quarter any large strawberries and remove the stalks from any redcurrants, then mix the fruits together. Fill the pastry cases with crème pâtissière and pile a generous layer of fruits on top. Dust thickly with icing sugar and scatter over some chopped pistachios, if you like.

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