Summer recipes

Aubergine and Shallot Stir Fry

Peel and chop a handful of shallots and slice an aubergine.  Heat the oil and fry for a few minutes.  Add diced sunburst squash and courgettes, frying for a further few minutes, then add peppers and sliced runner beans, frying for about five minutes.  Add diced tomato towards the end for a succulent stir fry.
 
Sauteed Summer Squash

Slice one sunburst squash into orange shaped segments and sautee lightly in butter with chopped garlic and parsley.  Summer squash can also be used in ratatouille.
 
Kohl Rabi, Carrot and Beetroot Salad (our children love this)

Grate one beetroot, 2 – 3 carrots and one kohl rabi.  Add a tablespoon of sunflower seeds (or any type of nut) and a tablespoon of sultanas or raisins.  Mix together and squeeze the juice from half a lemon for a zesty salad.  Add virgin olive oil to taste.  (This mix can also be stir fried or sautéed for a hot side dish).
 
Sunset Coleslaw

Heritage Winningstadt cabbage (or any fresh cabbage) sliced with red onion.  Add grated carrot and thin slices of rudi radish.

Steamed Mexican Corn on the Cob

This quick and easy to prepare recipe adds a healthy and great tasting lift to a meal without any saturated fats from butter. The spicy chili powder is a very tasty complement to the sweet corn.

• 4 fresh ears corn on the cob
• 2 tablespoons extra virgin olive oil
• 2 teaspoons red chilli powder
• salt and black pepper to taste

Bring water to boil in a steamer. do NOT add salt to the water.

Remove husks and silks from corn cobs. Place in steamer basket, cover and steam for 10 minutes or less, until it is just hot.

Whilst corn is steaming, mix together oil, chilli powder, salt and pepper.

Remove corn from steamer, brush with oil mixture and serve hot.