Recipes: Taste sunshine
The sun is out and it’s time to celebrate. Host a holiday dinner for your loved ones that’s super easy to make and sure to impress, says Ziska Baumgarten
VIETNAMESE SPRING ROLLS
½ packet vermicelli rice noodles 8 rice paper spring roll wrappers 8 butter lettuce leaves, washed ½ red bell pepper, thinly sliced ¼ cucumber, cut into matchsticks 1 carrot, cut into matchsticks 1 cup purple cabbage, shredded Sweet chili sauce (for dipping)
1. Soak rice noodles in boiling water for 2 minutes. Drain and rinse under cold water. 2. Half fill a large round dish (a cake tin works well) and dip rice paper wrappers one by one as you need them. Place dipped wrapper on work surface. Lay butter lettuce leaf on top, then rice noodles and each of the veg. 3. Fold in the sides of the wrapper, then roll from bottom to top to form a spring roll. Repeat until you’ve used up all the ingredients. 4. Serve fresh spring rolls with sweet chili sauce for dipping.
MOCK MOJITO 1 bunch fresh mint 2 tablespoons sugar 3 limes, (2 juiced & 1 sliced) soda water
1. Muddle ¾ of the mint and sugar in a mortar and pestle (or use a small bowl and end of a rolling pin). Add lime juice and mix well. 2. Place crushed ice in two glasses, pour mint mixture over and top up with soda water. Decorate with the rest of the fresh mint and a slice of lime.