Summer means hot, humid days here. The type of days where the mugginess really zaps your energy. I like to keep cooking simple on these days, because who wants to be in a hot kitchen on days like these?
We had an abundance of tomatoes in the garden a month ago. I had made the most of the abundance by roasting tomatoes with garlic, salt, a splash of olive oil and chopped red onion to make a simple tomato sauce that goes great with pasta, on top of steak or with fried haloumi… yum! But with the heat I try not to use my oven. So, I decided to chop up a whole heap of tomatoes, which were the last of my Yellow Pear, Thai Pink Egg and Cherry tomatoes from the garden. I then chopped some Green Zebra tomatoes I had picked up from the local fruit and veg shop and added them to Pesto Pasta. I know that roasting intensifies the flavour but because these were fresh heirloom tomatoes, their flavour was amazing with the pesto pasta.
A few blog posts ago, I said I would let you know how Thai Pink Egg tomatoes taste… I found them not as sweet as cherry tomatoes – and that was OK with me.
A simple tomato salad has also been a favourite this summer. I like cucumber, capsicum and olives, so these go into my tomato salad topped with some chilli Persian feta cheese.
We lost power here recently due to a late afternoon storm. My daughter had requested curry for dinner. Luckily, we have a gas stove so this wasn’t affected by the power outage. However, as the light was fading, I did want to cook a meal quickly.
There were some eggplants in the garden and tiny cherry tomatoes that were hiding amongst the jungle that the nature strip veggie patch has become. All I needed to do was salt the eggplants and leave them alone for a bit and then rinse and chop the eggplants. I added the eggplant to red onion that had been frying gently in some oil. I let the onions and eggplant continue to fry for a few minutes then added the cherry tomatoes. I let this cook until the tomatoes broke down and released their yummy tomato juiciness. I added curry powder to taste, stirred… and there you go, curry as requested! If I had some coriander, I would have chopped this and added it on top. I love fresh coriander with any curry.
Summer to me also means stonefruit. We are lucky and have a local peach farm, where the peaches are divine. These peaches have that sweet peachy fragrance that you don’t get in supermarket peaches. I enjoy greedily eating them whenever I get the chance and yes, they are so juicy that you do get messy when you eat them.
I did have a few in the bowl that needed to be eaten that day. I was making steak burritos that night, so I decided to make a peach coriander salsa to have in my burritos. I chopped up the peaches, added them to some chopped coriander, chilli and red onion. I then drizzled the lot with lime juice. I have also made this salsa with mangoes and nectarines. The sweetness of the fruit is a beautiful combo with the firey-ness of the chilli.
Speaking of mango, I look forward to making Mango Macadamia Cake soon. It’s an easy cake recipe, so it fits under the simple category. Although, if your days have been as hot and muggy as mine you might want to make this one early in the morning!
Now over to you, what are some of your simple summer recipes? We would love to hear them. Please let us know in the comments below.