Marnie, The 5TH's Marketing and Operations assistant, shares her 5 simple summer recipes...
After a beautiful summer day, there’s nothing more enjoyable than fresh, whole foods that can be whipped up in no time. These seasonal recipes are my go-to over the summer months. Hopefully they tantalise your taste buds too!
Fresh Fruit Sorbet
Who doesn’t like ice cream! Use any seasonal fruits along with banana so it’s extra fresh - and extra delicious.
- 1 frozen banana
- 1 cup of frozen berries
- ½ frozen mango
- 1tsp of maple syrup
- About ¼ cup water/non-dairy milk
Place frozen fruit in a food processor and gradually add your preferred liquid to help combine. What you’ll have is creamy, healthy sorbet that can be eaten immediately- it’s that easy!
Ottolenghi’s Swede Gnocchi with Miso Butter
Ottolenghi’s flavour cookbook is my bible for exotic vegetarian food. This dish is an excellent treat- use store bought gnocchi if pressed for time.
- 1–2 Maris Piper potatoes, with the skin on (400g)
- 2–3 small swedes, peeled and cut into roughly 2cm cubes (600g)
- 70ml olive oil
- 1 egg yolk
- 150g ‘00’ grade pasta flour
- 500ml vegetable or chicken stock
- 200g morning glory (or large-leaf spinach), roughly chopped
- 1 tbsp white miso paste
- 1 lime: 1 tsp zest, 2 tsp juice
- 5g fresh ginger, peeled and finely grated
- 50g unsalted butter, cut into 1½cm cubes
- 2 spring onions, thinly sliced (30g)
- 1 tsp white sesame seeds, toasted
- Preheat the oven to 220°C fan forced .
- Wrap the potatoes individually in foil and bake for 1 hour or until cooked through. While still warm, peel the potatoes, discarding the skin, and mash them in a bowl to get about 230g of smooth mash.
- At the same time, place the swede on a parchment-lined baking tray. Toss with ½ tablespoon of olive oil, cover with foil and bake for 30 minutes or until cooked through. Transfer to a food processor with 2 tablespoons of olive oil and blitz until smooth – you may need to stop and scrape down the sides a few times. You should have about 320g of swede.
- Add the mashed potato, swede, the egg yolk and ¼ teaspoon of salt to a bowl, and mix well to combine. Then, fold in the flour until well combined with no lumps. Transfer the dough to a piping bag and refrigerate for an hour or until well chilled.
- Snip the end off the piping bag to give you an opening about 2cm wide. Fill a medium pot with 1½ litres of water, add salt and bring to the boil, then lower the heat so the water is simmering gently.
- Cook the gnocchi (homemade or shop-bought) in about five batches to not overcrowd the pan. Pipe 3cm pieces of gnocchi into the water, using a small sharp knife to cut off each piece of dough. Cook for 2–3 minutes, or until the gnocchi floats to the top. Lift out the cooked gnocchi with a slotted spoon and place them on a parchment-lined tray, spaced apart.
- Once all the gnocchi are cooked, drizzle them with 2 teaspoons of oil and refrigerate for 20 minutes until slightly chilled.
- Pour the stock into a large sauté pan on a medium-high heat and cook for 12–14 minutes. Add the morning glory (or spinach) and cook for 2 minutes until tender, then remove from the pan and set aside, leaving most of the liquid in the pan.
- Return the pan to a medium heat and whisk in the miso, lime juice, ginger and butter, then cook for 3 minutes, whisking until the butter melts and the sauce is smooth and slightly thickened. Take care not to let it boil, as it will split. Remove the pan from the heat and set aside.
- Heat the remaining 1½ tablespoons of oil in a large frying pan on a medium-high heat. Once it’s very hot, add half the gnocchi and fry for 1–2 minutes on each side, or until nicely browned. Transfer to a plate and continue with the other half. Add the cooked gnocchi and morning glory (or spinach) to the pan of sauce, return to a medium-high heat and gently heat through for a minute or two.
- Divide between four plates, sprinkle with the lime zest, spring onions and sesame seeds.
Another vegetarian option that’s always a winner, Perfect for lunch or dinner!
- 2 capsicums
- 400g canned lentils
- Handful parsley
- 1 cup spinach
- 1 zucchini
- ½ onion
- 2 garlic cloves
- Tsp extra virgin olive oil
- 1 lemon
- ¼ tsp chilli flakes
- ¼ cup feta (or a sprinkle of nutritional yeast)
- Preheat your oven to 200°C and line a baking tray.
- Dice the zucchini, onion garlic and parsley. Add olive oil to a medium heat pan, and saute these ingredients. Add the lentils, spinach, juice of the lemon and the chilli flakes. Stir in about half of the feta.
- Chop the stem end of the capsicum off, and scoop out the centre and seeds (its easiest to use your hands). Fill the insides with the lentil mixture, and sprinkle the remaining feta on top.
- Place the capsicums on your baking tray and in the oven for around 20 minutes. Enjoy!
Thai Summer saladThe epitome of easy and delicious. What to whip up when you don’t want to cook a thing!
- 600g of Chicken breast
- 1 handful of unsalted, roasted peanuts
- 1-2 carrots
- 1 cucumber
- 1 mango
- 1 avocado
- 1 bunch of fresh mint
- 1 small red onion
- 2 spring onions
- 1 handful of beansprouts
- a few sprigs of fresh coriander
- 2 tablespoons fish sauce
- 3 tablespoons rice wine vinegar
- Juice of 1 lime
- 1 tablespoon brown sugar
- 1 clove of garlic
- 1-2 fresh chillies, finely chopped
- Place the chicken in a deep pan, cover with water and bring to the boil. Reduce the heat and simmer for 10 to 15 minutes, or until cooked through.
- In a separate bowl, combine all the dressing ingredients.
- Coarsely grate the carrots, thinly slice the cucumber on an angle. Cube the mango and avocado, then pick and roughly chop the mint leaves. Peel and cut the onion into fine wedges, trim and finely dice the spring onions.
- Transfer the cooked chicken to a bowl of cold water to cool, then drain and shred the meat and place in a large bowl.
- Add the chopped vegetables and beansprouts to the bowl with the chicken and toss to combine.
- Drizzle the salad with the dressing. Sprinkle over the peanuts, then tear over the coriander leaves and serve with finely sliced red chilli.
A twist on a modern australian classic. This thoroughly indulgent take will be a favourite at your next dinner party.
- 6 egg whites
- 300g caster sugar
- 3 tablespoons cocoa powder
- 1 teaspoon balsamic or red wine vinegar
- 50g dark chocolate
- 500ml double cream
- 500g fresh berries (I recommend raspberries and cherries!)
- Coarsely grated dark chocolate
- Preheat the oven to 160°C fan forced/350ºF and line a baking tray.
- Beat the egg whites until peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny.
- Sprinkle over the cocoa and vinegar, and the chopped chocolate. Next, gently fold everything until the cocoa is thoroughly mixed in. Mound on to a baking sheet in a fat circle approximately 23cm / 9 inches in diameter, smoothing the sides and top.
- Place in the oven, then immediately turn the temperature down to 130°C fan forced /300ºF and cook for 1- 1 ¼ hours.
- Turn off the oven and open the door slightly to let the meringue cool completely.
- When you're ready to serve, place it onto a large, flat plate. Whisk the cream till thick and pile it on top of the meringue, then scatter over the berries. Coarsely grate the chocolate over the pavlova. Voila!
Hope you enjoy!
Marnie - Marketing and Operations Assistant at The 5TH