The Summer Student

…that I know of, and perfect as a BBQ side order or cooked up on a campfire at a festival, is detailed below. It’s also suitable for vegetarians and vegans. So no excuses, it’s a taste sensation.

Take a can of baked beans, and wash them until they’re free of tomato juice. Sweat an onion in a frying pan, add a bit of rosemary and some chives, and throw the beans in. Chuck in a tin of chopped tomatoes, and a sprinkling of tobasco sauce.  (Keep tasting it so you don’t add too much or too little.)

Cook up some rice (boiled basmati is best for this,) and serve hot with salad. This little beaut is full of nutrients and costs very little to make.

I have also discovered the joys of cooking fish on a barbecue. You can get two fillets for around £3 which will fill you right up, and fish is full of protein and omega 3. Perfect for a healthy diet.

Take a fillet and cut it into 3 chunks. Place a piece on a square of tin foil, sprinkle with pepper, add a sprig of rosemary or a touch of parsley and top with a lemon slice. Wrap the foil around the fish segment like a little parcel, and chuck it on the BBQ for about 15 minutes, turning it occasionally to ensure even cookage. It will not disappoint. 

You’d be surprised how much less it can cost you to create your own culinary delights rather than buying them from stores. PLUS home made food tastes so much better!

Fudge Cake recipe:

• 1 1/2 cups self-raising flour 
• 3 tablespoons cocoa
•   1 cup sugar 
• 1 cup water 
• 1 teaspoon vanilla essence
•   1 tablespoon white vinegar 
• 6 tablespoons vegetable oil (not olive or other strong flavoured oil) 
• 1/4 teaspoon salt 
• 1/4 cup sugar (optional) 
• Icing:
• 1 cup sugar 
• 1 1/2 tablespoons cocoa 
• 1 tablespoon butter 
• 2 cups hot water 

Heat oven to 350F. Grease and flour a 20cm round tin.  Place all cake ingredients (except icing sugar) into a bowl and whisk until smooth.  Pour into prepared tin and bake 35-40 minutes. Remove from oven and cool in tin for 10 minutes before turning out.  When cool, either dust with optional icing sugar (vegan and dairy-free option), or top with icing.  To make icing, combine sugar, cocoa and butter, then add small quantities of hot water, stirring continuously, until icing consistency is as you like it.

Broccoli and Feta pasta Salad

 serves 4

• 1 pound mixed tri-color pasta
• 1 head broccoli, chopped into florets
• 8 ounces feta cheese
• 1/2 cup Kalamata olives, pitted and chopped
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• Salt and pepper

Cook the pasta and drain. Cook the broccoli in a heavy frying pan with a little olive oil over medium heat until crisp-tender – 5-7 minutes. Toss with cooked pasta and olives.

Crumble the feta cheese into the pasta. Whisk the oil, vinegar, and salt and pepper and toss with the pasta.

Chocolate Chip cookies

Makes about 12 cookies.

• 1/2 cup (1 stick) butter, softened
• 1 cup light brown sugar
• 3 tablespoons granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cups semi-sweet chocolate chips
• 1 1/2 teaspoons instant espresso coffee powder.

Preheat the oven to 300F. Place the butter, brown sugar, and granulated sugar in the work bowl of an electric mixer fitted with a paddle attachment. Beat on medium speed for about 30 seconds, until the mixture is fluffy. Beat in the egg and vanilla for 30 seconds longer, until well combined. In a mixing bowl, sift together the flour, baking powder, baking soda, and salt. Add to the mixer, while beating on slow speed. Beat for about 15 seconds, stir in the chocolate chips and espresso powder, and mix for 15 seconds longer. Prepare a cookie sheet with about 2 tablespoons of shortening (or use a non-stick spray). Using a 1-ounce scoop, or using a 2; tablespoon measure, drop the cookie dough onto the cookie sheet in dollops about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into 2-inch circles; there should be room on the sheet for six or eight cookies at a time. Transfer to the oven in batches and, bake for about 20 minutes or until the cookies are nicely browned around the edges. Bake for a little longer for crisper cookies.

Mango Sorbet

Serves 6

• 200g granulated sugar 
• 1 red chilli seeded and finely chopped,
•   2 mangoes 
• Juice of 4 limes 
• 3 tbsp vodka 
• Tiny pinch of salt

Place the sugar in a saucepan with the chilli and 270ml water. Set over a low heat, stirring occasionally until the sugar has dissolved, then bring up to the boil and cook briskly for 1 minute. Remove from the heat.

Peel the mangoes. Cut the flesh of each mango away from its stone and roughly chop. Place in a food processor and blend until it forms a purée. Add the lime juice and vodka. Mix in the chilli syrup and salt, then chill in the fridge for an hour. Churn in an ice-cream maker according to the manufacturer’s instructions, then transfer to a sealed container and put in the freezer. Keep frozen until needed.  

Thank you kindly to;

• The Kitchen
• Homestead recipes
• Recipe Link
• and The Times Online

For yummy summer recipes