Summer, if still quite timid in London, is in full swing in most part of the Northern Hemisphere, and is predicted to be the hottest summer in record yet. Ideal indeed for a holiday in the South of France, not so much perhaps in Southern Spain or Italy, where the scorching sun is may bring you to your knees and give-in to a much needed siesta, especially if the distance to the sea is far too far.
Forgotten Tomato Salad with Sweet Green Chilli, Basil Dressing with a hint of Balsamic
Recipe for 2–4
1 kg Mixed 'vintage' tomato varieties
1 each Sweet Green Chilli
2 stick of Celery
2 cloves Garlic
1/2 bunch Basil
125 ml Olive Oil
1 Tbsp Balsamic Cream
Dice large Tomatoes and cut smaller ones in wedges, and cherry-like tomatoes in half.
Dice Celery quite fine and add to Tomatoes
Place Garlic, Basil and Olive Oil with a pinch of Salt and Pepper, in the blender, and blitz quickly, until the basil leaves are nicely shredded. Pour over tomato salad and toss well. Let to rest for 15–20 minutes minimum.
Serve with Rocket Leaves and Parmesan flakes (optional)
Peas and Mint Risotto with a Hint of Lemon
Recipe for 2–4
350 g Risotto Rice (~90g per person)
1.5 times volume of rice in stock (vegetable, chicken...)*
300 g Petit Pois (or Garden Peas)
2 cloves Garlic
1/3 Mint (leaves only)
50 g Butter
100 g Grated Parmesan
1 Tbsp Balsamic Cream (optional)
Crush Garlic and bring stock to boil.
Fry Rice in Butter on very low heat and let the rice to fry gently until it becomes translucent. Once ready, add 1 ladle full of stock at a time, letting the rice to absorb the liquid fully before adding the next, making sure to stir well and avoiding rice to stick to the bottom of the pan and burn. Carry on until all liquid is absorbed and add Peas. Check the rice is cooked. If it needs a few more minutes to reach your taste, then add another ladle of stock, or more, if necessary.
Incorporate Parmesan and stir well. Once melted, serve immediately. Sprinkle with Sliced mint leaves.
* to measure rice and liquid, place rice in a measuring cup and take note of the volume, then multiply by 1.5 to get the correct measure of stock. To make the stock even more refreshing, add 2 spring of fresh mint and let it to infuse in the liquid.
Artichokes Salad with Rocket leaves and Parmesan
Recipe for 2–4 (as a side or salad)
2 each Marinated Baby Artichokes (cut in wedges)
100 g Parmesan shavings
60 ml Olive Oil
1/2 Tsp Freshly chopped Lemon Thyme
Very simply, toss carefully all ingredients together and serve.
It is all about FOOD™
This Blog offers an easy-to-read condensed descriptive of food groups, nutrients, and their role on our body; cooking processes; world news with major impact on food and consumers; comprehensive reviews of restaurants (Menus, Food-on-plate and Quality of Service); and easy-to-follow Exquisite recipes, as well as healthy snacks and juices.
Olivier is a Michelin trained chef, a registered Naturopath and Nutritional Therapist, embracing fully his passion for good food and healthy eating.