Summer recipes
From a relaxed alfresco brunch in the garden to a picnic under a tree at the beach, make the most of your holidays with these delicious menu ideas created by Viva recipe editor Angela Casley
SUMMER BRUNCH
Whether you are up early for a morning swim or have had a lazy holiday sleep in, there’s no better way to ease into the day with a relaxing brunch with friends — Champagne, orange juice and lots of coffee.
Cheesy Leek & Smoked Fish Tarts
Smoked kingfish adds a delicate flavour to these rustic puff tarts. Instead of making a creamy white sauce just add cottage cheese and parmesan to the mixture to keep it light and allow the flavours to speak for themselves. Slow cooking the leeks is important for the best result. Makes 4
400g puff pastry
20g butter
1 leek, cut finely 1⁄2 cup cottage cheese 1⁄2 cup grated parmesan
2 Tbsps lemon zest
Egg wash to glaze
200g flaked smoked fish (I used kingfish)
1. Preheat oven to 200C.
2. Roll the pastry into a large rectangle. Cut four small rectangles, roughly 5 x 18cm. Cut a border 1cm from the edge of each rectangle, but not right through to the base of the pastry.
3. Heat the butter in a pot. Add the leek, cooking on a low heat for 10 minutes until completely softened. Remove from the heat. Stir through the cottage cheese, parmesan and lemon zest. Season with salt and pepper.
4. Spread the leek mixture on to the pastry leaving the border free. Brush the edges with egg wash and place into the oven for 15 minutes until the pastry is puffy and golden. Flake over the fish and return for 5 minutes to heat it through.
5. Remove and serve with a squeeze of lemon.
Breakfast Tacos With Scrambled Eggs & Avocado
Every bite of this colourful breakfast is full of flavour. Spice them up a bit with extra chilli if you are game. Serves 4
1 Tbsp olive oil
1⁄2 red onion, chopped
1 courgette, chopped
1⁄2 red capsicum, chopped small 1 cup shredded Brussels sprouts 2 tsp taco seasoning
1 cup drained black beans
1⁄2 red chilli, chopped small
1 Tbsp butter
4 eggs mixed with 1⁄2 cup milk Salt and freshly ground pepper 8 small tortillas
1⁄2 cup chopped coriander leaves 1 large avocado, sliced
Extra sliced chilli, optional
1. Heat the oil in a frying pan. Add the onion, courgette, capsicum and sprouts, cooking for 3 or 4 minutes to soften. Add the taco seasoning, stirring through to combine. Add the black beans and chilli heating through. Set aside and keep warm.
2. Season the eggs with salt and pepper. Heat the butter in a frying pan until melted. Pour in the eggs and cook until scrambled.
3. Heat the tortillas in a microwave for 1 minute.
4. Serve with the black bean mix, eggs, sliced avocado and coriander leaves and extra chopped chilli.
Spanish Scrambled Eggs
Transform humble scrambled eggs with these delicious flavours and leftover Christmas ham.
Serves 2 Sauce
1⁄2 cup good quality mayo 1 tsp smoked paprika 1⁄4 tsp wasabi (or to taste) Scramble
4 eggs
1⁄4 cup milk
Salt and freshly ground pepper 1 Tbsp butter 1⁄2 spring onion, sliced thinly 1⁄2 cup chopped ham from the bone 1 Tbsp chopped chilli
1⁄4 tsp smoked paprika
2 Tbsp chopped parsley
1⁄2 cup cherry tomatoes, lightly roasted
1. In a small bowl combine the mayonnaise, paprika and wasabi.
2. In another bowl, whisk the eggs with the milk. Season with salt and pepper.
3. Heat the butter in a frying pan. Add the spring onion, ham and chilli and cook for 2 minutes. Add the paprika then the eggs, cooking while stirring gently, until just set. Fold through the parsley and cherry tomatoes.
4. Serve with hot toast, the mayonnaise and a sprinkle of paprika.
Asparagus, Roasted Garlic & Poached Eggs On Toast
Eggs and beautifully cooked asparagus are a match made in heaven. Simply crush the roasted garlic over the top with wilted spinach and feta and serve with your favourite chunky toast.
Serves 4
12 cloves garlic, peeled
2 Tbsp good quality olive oil Sprinkle of salt
1 bunch asparagus
120g spinach
8 eggs
100g feta
4 thick slices of your favourite toast
1⁄2 cup Italian parsley 1. Preheat oven to 170C.
2. Place the garlic cloves and olive oil in a small ovenproof dish. Sprinkle with salt and place in the oven for 25 minutes or until the garlic is soft and squishy.
3. Cook the asparagus in a pot of boiling water for 5 minutes or until done to your liking.
4. Poach the eggs in water with a dash of white vinegar.
5. Wilt the spinach in a pot or in the microwave for 1 minute.
6. Pile toast with the spinach, eggs, asparagus, a crumble of feta and garlic. Sprinkle over parsley.
Apple Strudel With Rum Raisins & Pine Nuts
This recipe is inspired by a strudel I enjoyed on a scorching-hot summer’s day close to the Austrian border in the Dolomites when I was on a cycling tour. It had golden raisins soaked in rum with a mix of pine nuts, lashings of apple and light strudel dough. Serve with a strong pot of coffee.
Serves 6-8 Dough
50g melted butter 1⁄3 cup warm water
1 tsp lemon juice 1 1⁄2 cups flour Pinch salt Filling
1⁄2 cup raisins (I used golden) 1⁄3 cup rum
5 medium apples, peeled, cored
1⁄2 cup sugar
2 Tbsp lemon juice
1 tsp cinnamon 1⁄2 cup toasted pine nuts 1⁄4 cup dried breadcrumbs 1⁄2 cup melted butter
Icing sugar to dust
1. Soak the raisins in the rum for 1 hour, then drain.
2. To make the dough, place the butter, water and lemon juice into a large bowl. Using a wooden spoon stir in half the flour and salt, add the remaining flour to form the dough. Place on to a lightly floured bench and knead for 5 minutes until smooth and elastic. Place into a lightly oiled bowl, cover and rest at room temperature for at least 1 hour or up to 4. 3. Preheat oven to 200C.
4. For the filling, cut the apples into small batons and place into a bowl. Add the raisins, sugar, lemon juice, cinnamon and pine nuts, stirring through.
5. Lie a clean towel on the bench,
topped with baking paper and lightly dusted with flour. Roll the dough as thin as possible to a 30 x 40cm rectangle. Brush with butter and sprinkle over the breadcrumbs.
6. Strain any juice from the apples or the strudel will become soggy. Place them along the long side of the dough leaving a 3cm border. Fold in the sides, brush with butter, then use the tea towel and the paper to help roll the strudel. Transfer on to a baking tray.
7. Brush with more butter before placing into the oven for 45 minutes until golden. Brush every 15 minutes while cooking.
8. Remove and cool slightly before serving. Dust liberally with icing sugar and serve warm with custard. This will reheat beautifully.
PACK A PICNIC Fennel & Pea Frittata
This frittata is a picnic favourite that’s easy to prepare in advance.
Serves 6
1 Tbsp butter
1 onion, chopped finely
1 bulb fennel, sliced thinly
1 cup frozen peas, thawed
1⁄2 cup chopped ham
5 eggs, whisked 1 cup grated tasty cheese
Salt and pepper to taste 1⁄4 cup chopped dill
1. Preheat oven to 180C.
2. In an ovenproof frying pan melt the butter. Add the onion and fennel and cook slowly for 7-8 minutes to soften. Stir through the peas and ham.
3. In a bowl, whisk the eggs. Add the cheese, salt and pepper. Pour over the fennel mixture and place the pan into the hot oven for 25 minutes until just set in the middle.
4. Allow to cool slightly and sprinkle with dill before serving.
Beetroot Salad with Rocket, Macadamia & Goat’s Cheese
Fresh and crunchy, this beetroot salad is a delicious addition to any picnic.
Serves 4
Dressing
1 Tbsp horseradish
2 Tbsp olive oil
1 Tbsp sherry vinegar
1 Tbsp honey plus extra for drizzling
Salad
800g mixed beetroot (different colours if possible)
1 Tbsp olive oil
Salt and pepper to taste
80g rocket 1/2 cup honey roasted macadamia nuts
100g soft goat's cheese
1. Preheat oven to 180C. Peel the beetroot.
2. To make the dressing combine the horseradish, oil, vinegar and honey.
3. Cut three quarters of the beetroot into thin sticks or grate. Place into a large bowl and pour over the dressing, marinating while you prepare the rest. Season with salt and pepper.
4. Boil another beet in salted water until tender, cool then cut into wedges.
5. Slice the remainder thinly for roasting. Rub with olive oil, salt and pepper then place on to a baking tray in the oven for 20 minutes or until crisp.
6. Spread half the rocket on to a serving platter. Add the beetroot sticks and wedges finishing with the chips.
7. Top with remaining rocket, nuts and goat's cheese. Drizzle with extra honey.
Potato Salad With Fresh Corn & Avocado
New potatoes and corn from the cob represent sunshine, warmth and barbecues at the beach. This salad speaks for itself with the creamy dressing and unique texture of the avocado.
Serves 4-6
Dressing
1/2 cup mayonnaise
2 Tbsp sour cream
1 Tbsp American mustard 2 tsp honey
1 tsp lemon zest
Salad
2 cobs corn
400g new potatoes, cooked and cooled
1/2 cup chopped Italian parsley 1 avocado, diced
Salt and freshly ground pepper to taste
1. For the dressing combine the mayonnaise, sour cream, mustard, honey and zest in a small bowl.
2. Cook the corn in boiling, salted water for 4 minutes. Cool, then slice the kernels from the sides with a small knife.
3. In a large bowl place the potatoes, parsley, corn and avocado. Add the dressing and toss gently. Season with salt and pepper.
4. If you’re not serving immediately add the avocado 15 minutes before serving.
Lemon Ricotta Cake
This cake is light, moist and travels well, making it perfect for a picnic. If you can find fresh passionfruit, a spoon drizzled over the top just before serving will add that extra touch. Serves 8
200g softened butter
3⁄4 cup sugar
3 eggs, separated
Zest of 3 lemons
1⁄4 cup lemon juice
1 cup ricotta
3⁄4 cup flour
2 tsp baking powder
To decorate
Passionfruit and blueberries Icing sugar to dust
1. Preheat an oven to 170C. Line a 20cm tin with baking paper.
2. Beat the butter and 1⁄2 cup sugar until light and fluffy. Add the egg yolks, zest and juice, mixing through.
3. Stir through the ricotta, then sift in the flour and baking powder.
4. Beat the egg whites until fluffy and add the sugar, beating through. Fold into the batter gently until combined. Pour into the cake tin and place into the oven for 45 minutes. Remove and cool in the tin.
5. Serve with fresh fruit and a dusting of icing sugar.