Justine Drake has her finger on the pulse when it comes to clever but simple and affordable ideas for summer entertaining. Catch her on her show ’Just Cooking’ (SABC 3 Tuesday, 8.30pm) as she whips up this refreshing gazpacho and more.
Tasty doesn’t have to mean laden with kilojoules. This delicious chilled soup will have your guests asking for seconds. You can add an avocado if you like. SERVES 4-6 100g baby spinach 1 green apple, peeled and chopped 2 garlic cloves 1 large cucumber, seeded and chopped ½ green chilli, seeded, optional 1 x 30g punnet of fresh parsley 1 x 30g punnet of fresh basil Half a punnet (15g) mint 1 x 30g fresh rocket 4 spring onions 45ml (3 tbsp) white balsamic vinegar Salt and milled pepper Water or vegetable stock, as needed Olive oil and ice cubes to serve Place all the ingredients, except stock, oil and ice cubes, into a food processor and blitz. Add water or vegetable stock to create a soupy consistency. Adjust seasoning to taste. Chill for at least two hours. To serve, ladle into bowls, float a few ice cubes in each bowl, drizzle with oil and top with edible flowers or micro herbs.
SEEDED SODA BREAD STICKS
MAKES 12 – 15 BREAD STICKS 350g (3 cups) wholewheat flour, plus extra for dusting 125ml (½ cup) four-seed mix (sesame, sunflower, linseed and pumpkin) 5ml (1 tsp) bicarbonate of soda 15ml (1 tbsp) brown sugar 150ml yoghurt A generous pinch salt Olive oil and extra seeds for topping Preheat oven to 200°C and line a baking sheet with baking paper or dust with flour. Place all ingredients into a blender and blend to combine (this can just as easily be done by hand). Mix until you have a soft, slightly sticky dough. Place dough on a lightly floured surface, break off balls and roll into sausage shapes. Place on a baking sheet, brush with a little oil and scatter with seeds. Bake for 15 - 20 minutes until the crust is golden and the sticks sound hollow when tapped underneath.