Tag Archives: summer

‘The Summer Is Not Over!’ Salad

True to my blog name, I have eaten, and now I will talk about it. I cannot believe it is September tomorrow already. The sky is grey right now and schools starts again next week. I refuse to believe that the whole summer has gone and I didn’t even get a tan or visit Brighton!

One way I can cling on to summer on the last day of August is to have a yummy summery salad. I’ve just finished eating this and have the taste in my mouth that makes me want more. Alas, it is all gone. I’ll just have to have a banana instead.

My last day of August salad consists of some of my favourite ingredients, including goat’s cheese, and is a great way to eat a high fibre, low carbohydrate lunch. If you don’t like goat’s cheese, you could do this with cheddar or gruyère instead.

Goat’s Cheese Crostini Salad With Toasted Seeds

Start to finish time: 15 minutes
Serves: 1

Ingredients:
Romaine Lettuce
A handful of rocket
1 tomato
1/3 of a cucumber
1 slice of bread
3 tablespoons of mixed seeds (E.g. pumpkin, sunflower, sesame, pine nuts)
Hard goat’s cheese
Salt & pepper
Extra virgin olive oil

For the dressing:
1 tbsp extra virgin olive oil
1 tsp honey
1 tsp balsamic vinegar
1 tsp lemon juice
1/2 tsp white wine vinegar
1/2 teaspoon English mustard

1. Turn on the grill to 200 degrees. Slice the goat’s cheese and place on the bread. Slice the bread into 3 rectangles. Place the crostinis on a tray and drizzle with extra virgin olive oil and salt. Place under the grill for 5 minutes or until the cheese is golden.

2. Cut the lettuce, tomato and lettuce and mix in a bowl with the rocket.

3. Shake up the dressing ingredients and add to the salad. Stir it all up.

4. Toast the seed in a dry pan until golden and add to the top of the salad. Sprinkle salt and pepper, and then add the crostinis.

Enjoy! See you at the beach? Eh me neither.

Before going under the grill

Mozzarella and Pesto Puff Pastry Squares

I love puff pastry. It is so easy to cook with, you can do so much with it, and it’s tasty! Well, it’s not easy to actually make by yourself, but as I’ve said before, I’m not the amazing baker in the family! I’m the passionate amateur cook.

This is a really simple but tasty recipe for puff pastry squares with mozzarella and pesto. I  often make it with other toppings too, such as goat’s cheese and caramelised onion. You can serve it as a starter with a nice rocket salad, or as a part of a meal; a light lunch perhaps. Plus, it has that added bonus of being vegetarian, so a great dish to make for your veggie friends.

This has very few ingredients and takes hardly any time to cook. I recommend baking the pastry for about 10 mins before adding any heavy toppings, in order to let it puff properly! No one wants unpuffed puff!

Personally, I think it’s best served hot.

Mozzarella and Pesto Puff Pastry Squares

Start to finish time: 30 mins
Serves: up to 12 (as a starter)

Ready rolled puff pastry (if you can get the one on baking paper it’s easier)
Jar of pesto
1 big Mozzarella ball (or about 250g)
2 tomatoes on the vine
12 black olives
Salt and pepper

1. Preheat the oven to 200 degrees or as per the instructions on the puff pastry. Cut the pastry into evenly sized squares, about 10x10cm. Spread the squares with pesto and place into the middle of the hot oven. While it’s cooking, cut the mozzarella and tomatoes into thin slices, and the olives into halves.

2. When the pastry has puffed and started to golden, take them out the oven and very quickly add the other toppings. 1 slice of tomato, a couple of slices of mozzarella and 2 olive halves to each square. Sprinkle some salt and pepper and put them back into the oven. The quicker you do this stage, the better.

3. Bake for another 10 minutes or until the pastry is perfectly puffed and golden and the cheese has melted. Serve with salad.

I hope you enjoy it as much as I do! Any comments are very welcome, especially if you try out any of my recipes and have any feedback.