Keep cool and healthy with our mouth-watering summer recipes - August 2009
Hot-Smoked Salmon Salad with a Chilli Lemon Dressing – Serves 8
You will need:
500g New Potatoes, halved
200g pack Asparagus Tips
250g bag Mixed Salad Leaves
Bunch each Parsley and Mint Leaves roughly chopped
140g Radishes, thinly sliced
8 x Hot Smoked Salmon Steaks, skin removed
4 Spring Onions, sliced diagonally
For the Dressing:
3 tbs Lemon Juice
125ml Olive Oil
1 tsp Wholegrain Mustard
2 Red Chillies
Method:
- Boil potatoes in salted water for 10 mins until tender, adding the asparagus tips for the final 2 mins of cooking. Drain and allow to cool. Whisk together the salad dressing ingredients. then season to taste.
- In a large bowl, toss together the potatoes, asparagus, salad leaves, herbs and radishes. Add two-thirds of the dressing, thoroughly mix through the salad, then spread the salad over a large platter. Break the hot-smoked salmon into large chunks, then scatter over the top along with the spring onions. Finish by pouring remaining dressing over the top.
Nutrition Per serving
299 calories; protein 21g, carbohydrate 13g, fat 19g, saturated fat 3g, fibre 2g, salt 2.09g
Easiest-Ever Lemon Ice Cream – serves 6
You will need:
2 Lemons - finely grated zest and juice
100g Icing Sugar
600ml Whipping Cream
Nutrion Per Serving:
435 calories, sugar 18.5g, fat 38.7g, saturates 24.2g, salt 0.1g
Method:
Mix together the sugar, lemon zest and juice and set aside. In a large bowl, use an electric whisk to whip the cream until it forms soft peaks.
Stir the lemon mixture into the whipped cream until well mixed. Spoon the mixture into a freezable container and freeze for at least 4 hours or until firmly frozen. Remove from the freezer 10-15 mins before serving to soften slightly.
Serve in scoops with hot lemon sauce, fruit and wafers.
Cook’s Tip: Try this zingy lemon sauce with the ice cream – the hot and cold contrast tastes amazing! Spoon 6 tbsp lemon curd into a sauce pan, add zest and the juice of 1 lemon and bring to the boil. Simmer for 1 min before pouring into a jug to serve.
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