Garden Mint for Taboulleh Salad

In summer most of us want our food to be fresh and light. In hot weather we don’t want casseroles or stews, roast beef and potatoes or hot desserts, even if they are chocolate.

Luckily, summer produce gives us just the kinds of food we want to eat and, even better, it’s often quick and simple to make. Here are some suggestions.

As luck would have it, we have a really great recipe right here for Taboulleh Salad. I’ve eaten this on hot summer days and it was just the most delicious and refreshing dish, perfectly suited to the weather. The fresh chopped mint in it combines perfectly with the bulgar wheat, lemon juice, tomatoes, spices and seasoning. I recommend it most highly.

Still on the salad theme, Citrus Watercress Salad is another one that is cooling on a hot day. This time the base is brown rice (very healthy!) which is mixed with fresh orange and grapefruit. I’m sure you could add or substitute lemon if you preferred. Then watercress and flavorings are added.

Just because it’s summer, it doesn’t mean we’ve given up a desire for desserts. With all the fresh fruit around, there is a huge choice of summer sweet dishes ranging from a simple fruit salad to much more complicated recipes. Let’s keep it simple, though. I don’t want to spend time in a kitchen toiling over a hot stove. Here are three of my favourites: Summer Pudding - using fresh raspberries, it’s absolutely delicious; here’s a nostalgic favourite - Knickerbocker Glory – the king of ice cream sundaes; then there’s Blueberry Cake, using the ultimate summer berry with the advantage it’s a very quick easy recipe to make.

Finally, we want long cool, drinks in summer. Most are also quick and easy to make as long as you have a blender or food processor. If you still want a chocolate fix, you can’t beat a Chocolate Milkshake. If you prefer your summer drinks fruity, take a look at these recipes for Smoothies, all using fruit.

These Rice Crispy chocolate bars are a favourite with children of all ages. The recipe is quick and easy to make, the children can join in the fun. Makes 30.

Ingredients
60g (1/3 cup) soft brown suga
80ml (1/3 cup) light corn syrup (or golden syrup)
30g (2 tbs) unsalted butter
60g (1/4 cup) dark chocolate bits
125g (1/2 cup) of crunchy peanut butter
125g (4 cups)  Rice Krispies/Rice Bubbles
60g (2 squares) chopped baking chocolate – for decoration

Method
1. Brush a 12ins x 8ins (30 x 20cm) tin with oil or melted butter, thoroughly

2. Line the base with baking/ greasproof paper to extend over the two sides and then grease well

3. Place the sugar and the corn syrup in a small pan over a low heat without allowing to boil until the sugar is melted.

4. Bring to the boil then reduce the heat.

5. Add the chocolate bits and the butter and remove from the heat.

6. Stir well until smooth.

7. Add the peanut butter and mix thoroughly.

8. Put the Rice Krispies in a medium sized bowl.

9. Add the choclate mixture and quickly stir well.

10. Pour the mixture into the prepared tin and press down well then allow to set

11. Place the baking chocolate in a small bowl over a pan of simmering water and stir constantly until melted.

12. Cool slightly

13. Place in an icing bag, seal the end and cut off the tip

14. Pipe fine lattice like lines over the top of the mixture or alternatively, just drizzle over the top

15. Leave to set completely then cut into small bars.

Cherries

These little cakes are ideal for a children’s party or for a formal afternoon tea.

Ingredients
1 cup (4oz) sieved self raising (cake) flour
2oz butter
1/4 cup (2oz) castor (fine grained) sugar
1 large egg
2 rounded tps cocoa powder
1 tbs warm water

Topping
Halved glacé (candied) cherries
1 cup (4oz) icing (confectioners) sugar
1 tbs lemon, rum or other flavouring
cold water

Method
1. Preheat the oven to 425 deg F (220 deg C). Layout a baking tray with about a dozen small paper cake cases.

2. Mix the cocoa and warm water until the cocoa dissolves.

3. Put the butter and sugar into a bowl and beat until it is light and creamy then beat in the egg and cocoa mixture.

4. Fold in the flour.

5. Divide the mixture equally into the 12 paper cases then bake for about 10 to 15 minutes. Cool on a wire rack.

6. To make the topping just mix the icing (confectioners sugar) with lemon,  rum or other flavouring and enough cold water until it is loose enough to spread easily over the top of each small cake. Decorate with half a cherry on each one.

Ingredients

Topping
6oz semi-sweet (plain) chocolate
1 tbs castor sugar
4 tbs light (single) cream

Method
1. Well grease a pudding dish and bring water to boil in a saucepan or the bottom part of a steamer. The water should come 3/4 of the way up the pudding basin (dish).

2. First make the topping. Melt the chocolate and then stir in the cream and sugar and put in the bottom of the basin.

3. Beat the butter until soft, then beat in sugar until light and fluffy.

4. Gradually beat in the eggs, add a tablespoon of flour if the mixture starts to curdle.

5. Sieve the flour and cocoa together then fold into the butter mixture. Put the mixture into the pudding basin.

6. Cover the pudding basin with aluminium foil, overlapping the sides of the basin. Tie string securely around the top of the basin to keep the foil in place so preventing water entering. (Alternatively you can get plastic pudding basins with lids that clip on.)

7. Put the basin in the saucepan with the boiling water. Adjust the heat so the water simmers constantly and keep topped up with boiling water as it boils away.

8. Cook for about 90 minutes, turn on to a plate to serve with cream.

Taboulleh Salad

Tabbouleh is probably the most famous of Middle Eastern salads. I had this recently as part of lunch in a Lebanese restaurant. It was so delicious and refreshing that I had to have the recipe.

Ingredients

• 1/2 cup of bulghur wheat (burghul)
• 2 cups finely chopped flat leaf parsley
• 1/3 cup of finely chopped fresh mint leaves
• 3 medium tomatoes
• 1 medium onion
• 1/2 cup olive oil
• 1/4 cup lemon juice
• 2 teaspoons salt
• 1/4 teaspoon of freshly ground black pepper
• Lettuce leaves to garnish

Method

1. Using a sieve, wash the burghul in cold water, removing any stones. Drain it and squeeze any excess water out.
2. Place the burghul into a bowl with lemon juice and put aside.
3. Finely chop the parsley, traditionally done by hand.
4. Finely chop the mint and mix with parsley.
5. Cut the tomatoes into quarters,  remove and discard seeds and pulp.
6. Finely cut the remaining pieces of tomato.
7. Finely chop the onion, again making the pieces as small as possible. Once it is chopped, rub salt and black pepper into it.
8. Mix all the chopped ingredients with the burghul, then stir in the olive oil.
9. Put in a serving bowl, on a bed of lettuce leaves. It may be eaten immediately, or left for several hours in the refrigerator. The longer it is left, the softer the burghul becomes.