Page 1

Az to

The perfect recipe book for Summer treats and feasts.

Growing up in England, I understand that we are not always lucky enough to get the best weather for a Summer party, this is where I have found a little niche in the market to explore. The best memories I have from my summers as a child was my parents always putting together a barbecue and inviting the neighbours over on the occasional sunny day. Each recipe has been crafted and created to give a range of flavours and to liven up the typical barbecue, but with little effort and cost effective ingredients. Each letter of the alphebet has its own ingredient so its easier to try something new each time! I hope you enjoy this recipes as much as I do, and make the most of your al fresco dining. Chloe Platts

A Avacado


N Nutmeg


B Bell Pepper 5


C Coriander 9





Okra Pinenuts

61 65

E Elderberry


Q Quinoa R Roquefort

F Feta Cheese


S Saffron


G Ginger


T Truffle







V Vine Leaves


J Jerusalem Artichoke


W Wild Garlic














Dark Chocolate

Halloumi Icing Sugar

Kale Lemongrass

M Mango





GUACAMOLE Serves 6 • Prep Time 30 mins • Cook Time 1 hour


Avocados are part of the super food group, packed with antioxidants to benefit your immune system. As well as a healthy ingrediant to a salad, you can also incorporate them into side dishes or as a dipping sauce.

3 avocados, halved, seeded and peeled 1 lime, juiced 1/2 teaspoon ground cumin 1/2 teaspoon cayenne 2 spring onions, chopped finely 1/2 red chili, seeded and chopped finely 2 roma tomatoes, seeded and diced 1 tablespoon coriander, chopped finely 1 clove garlic, minced 1 tablespoon sour cream 1/2 teaspoon, salt



Start by scooping out the avocado from its shell and placing it into a large bowl. Then squeeze the lime juice over the avocado evenly. After the avocados have been coated, add the salt, cumin and cayenne and begin to mash the ingredients together using a potato masher. Then, fold in the spring onions, chili, tomatoes, coriander, garlic and sour cream. Mix the ingredients together, let the mixture sit at room temperature for 1 hour before serving.

STUFFED AVOCADO SHELLS Serves 4 • Prep Time 15 mins

Ingredients 3 smoked rashers bacon, chopped 2 avocados, halved, seeded and peeled 1 medium red onion, chopped finely 1 garlic clove, chopped finely 1 lime, juiced 2 tablespoons crème fraiche 1/4 cucumber, chopped finely 1 teaspoon parsley, chopped finely Salt 1 pinch paprika

Method Gently fry the rashers of bacon, in a griddle pan, on a medium-high heat, until they are cooked but not crispy. Leave to cool. Halve and seed the avocados, scoop out the flesh until ½-1 inch is left on the peel. Leave them to rest. In a bowl mix the bacon, onion, garlic, lime juice, crème fraiche, cucumber and parsley together. Add salt to taste. Add the mixture into the avocado shells and sprinkle paprika on top to decorate. 3


STUFFED BELL PEPPERS Serves 6 • Prep Time 20 mins • Cook Time 45 mins


These colourful vegetables are also known as sweet peppers due to their tangy taste. They are not usually known for their health benefits, although, like many vegetables they do have their benefits. Bell Peppers can be eaten raw, although, their flavours are really heightened when they are roasted.

1 large onion, diced 3 cloves garlic, chopped finely 2 cups quinoa 6 medium-sized bell peppers, any color 1 1/2 teaspoon ground cumin 12 roma tomatoes, diced 1 courgette, diced 2 large mozzarella balls, sliced 1 teaspoon salt 1/2 teaspoon ground pepper olive oil



Preheat oven to 220°C/Gas Mark 7. Heat olive in a large frying pan, over a medium heat. Add the onion and garlic; cook for 5 minutes or until softened, stirring occasionally. Begin to cook the quinoa at this time also, follow the instructions on the packet. Whilst the onion and garlic is cooking, wash the bell peppers and cut off the tops by about ½ inch and remove the seeds. Put the peppers to one side. Add the quinoa, cumin, tomatoes, courgette, salt and pepper to the onions and garlic. Stir well. Remove from heat.Place the peppers in a baking dish and stuff with the mixture, place the mozzarella on top to melt. Drizzle oil over each pepper and place the tops of the peppers and cover with foil. Bake for 25-30 minutes, or until the pepper has slightly softened.

BELL PEPPER SKEWERS Serves 4 • Prep Time 20 mins • Cook Time 45 mins

Ingredients 1/4 cup olive oil 1 garlic clove, chopped finely 250g halloumi cheese, sliced 1/2 tsp dried thyme 3 large bell peppers, different colours, seeded, diced 2 courgettes, diced 8 large mushrooms, halved 4 long metal grill skewers salt ground pepper

Method In a small saucepan, warm the oil and garlic halloumi over low heat, until the both have softened, the haloumi should start to be going golden. Turn off the heat and add the thyme. Stir and allow to sit for 30 minutes to infuse the oil. Preheat the grill to a low heat. Skewer the vegetables in any order desired. Each skewer should get six pieces of pepper (2 of each color), four slices of corgette, and four mushroom halves. Brush the vegetable skewers with the olive oil, season with salt and ground black pepper to taste, and cook on the preheated grill until the vegetables are tender. 7


CORIANDER CHILI CHICKEN MEATBALLS Serves 8 • Prep Time 20 mins • Cook Time 40 mins


Coriander is full of fresh flavour. With a tangy lemon aroma this herb is used in many curries, and other indian cuisine, such as the Raita in this section. However, coriander is so pungent and compliments to many other ingredients it is easy to throw into many dishes to gve them that extra zing.

1kg turkey mince 125g dried breadcrumbs 4 spring onions, chopped finely 1 clove garlic, chopped finely 1 tablespoon ground coriander 1 handful fresh coriander 4 tablespoons sweet chilli sauce 2 tablespoons fresh lemon juice Olive oil

Method Mix the turkey and breadcrumbs together in a large bowl. Season with spring onion, garlic, ground coriander, fresh coriander, chilli sauce and lemon juice; mix well. Using damp hands, form mixture into evenly shaped balls that are either small enough to eat with your fingers, or large enough to use as burgers. Heat oil in a large frying pan over medium heat. Pan fry the chicken balls in batches until well browned all over.


CORIANDER RAITA Serves 4 • Prep Time 10 mins • Cook Time 30 mins

Ingredients 4 spring onions, diced 2 tablespoons coriander stalks, chopped finely ½ cucumber, diced 1 pinch of mint, chopped finely 4 tablespoons greek yoghurt salt pepper

Method Soak the spring onions in iced water for 30 minutes. Drain and pat dry with paper towel. Mix the coriander, cucumber, mint, salt and pepper with the greek yoghurt and then stir in the spring onions.



DARK CHOCOLATE ORANGE MELTAWAYS Makes 72 • Prep Time 30 mins • Chill Time 35 mins


This bitter-sweet ingredient is perfect for deserts, as well as being a healthy alternative to regular milk chocolate, with the best flavour. Dark chocolate goes perfectly with both chili and orange, it also goes great with a glass of red wine to end the evening.

325g dark chocolate chips 170g semisweet chocolate chips 3/4 cup heavy whipping cream 1 teaspoon orange zest 2 ½ teaspoons orange extract 1 ½ cups hazlenuts, chopped finely COATING: 170g dark chocolate chips 2 tablespoons butter



Place chocolate chips in a bowl; set aside. Heat the cream and orange peel in a small saucepan, over a low heat. Gently boil until cream starts to bubble. Pour over the chocolate chips. Let it stand for 1 minute, whisk until smooth and add extract, before covering and chilling for 35 minutes, or until the mixture begins to thicken. Beat the mixture until it lightens in colour, this should happen in 15 seconds. Spoon the mixture using a teaspoon onto grease proofed baking trays. Cover and chill for 5 minutes. Then shape the drops into balls and roll them in the nuts For the coating, melt the chocolate and butter in a microwave, then stir until the mixture is smooth. Dip the balls in the chocolate, place on greaseproof paper and let them stand until they set. Store in a chilled place. Can also add brandy to these recipe to make a chocolate liquor.

DARK CHOCOLATE AND CHILI MOUSSE Serves 2 • Prep Time 30 mins • Cooking Time 10 mins

Ingredients 100g dark chocolate, chopped 1 red chilli, chopped finely 300ml double cream, whipped to soft peaks icing sugar, to dust

Method Place the chocolate into a bowl set over a pan of gently simmering water and heat, stirring occasionally, until melted. Stir in almost all of the chilli. Remove from the heat and leave to cool slightly. Fold the melted chocolate into the whipped cream in a large bowl, then spoon into a serving dish. Chill until needed. To serve, scatter with the reserved chilli and dust with icing sugar.





Elderberries are perfect for the summer as they are so refreshing on a warm summer day, especially when made into jellies or codial. They are also packed with anti oxidants!

200ml tub crème fraîche 200ml natural yogurt 250g raspberries 250g elderberries 1 small bunch mint, leaves stripped and chopped finely 1 lemon, juiced 5 tbsp icing sugar (you may not need it all), more to decorate 6 meringue nests 9 small sprigs of mint

Method In a large bowl mix together the crème fraiche, natural yoghurt, raspberries, elderberries, mint, lemon juice and icing sugar. Mix well until the consistency is smooth and thick. Use a tablespoon to scoop the mixture onto the meringue nests. Use the mint and icing sugar to decorate.


ELDERBERRY LEMON MOCKTAIL Makes 1 • Prep Time 5 minutes

Ingredients 113g Pink Lemonade 141g Elderflower Liquor Splash of Cranberry Juice Add raspberries and mint to decorate.

Method Mix the pink lemonade, elderflower liquor and cranberry juice in cocktail shaker. Shake the mixture so it blends together well, pour and add raspberries and a sprig of mint to decorate.



TOMATO FETA PASTA SALAD Serves 6 • Prep Time 20 mins • Cook Time 12 mins


The Greek cheese Feta is a great addition to a salad. Its creamy texture makes your low fat meal feel like an indulgent feast.

225g fusilli pasta olive oil 1 pound ripe tomatoes, medium-diced 3/4 cup good black olives, pitted and diced 3/4 cup feta cheese, medium-diced 6 sun-dried tomatoes in oil, drained and diced 1 garlic clove, crushed 1 medium onion, chopped finely 1 pinch parsley 1 handful pinenuts salt pepper

Method Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, feta and chopped sun-dried tomatoes, garlic and onion. Add salt and pepper to taste. Sprinkle the parsley and pinenuts to decorate


WATERMELON AND FETA SALAD Serves 6 • Prep Time 15 mins

Ingredients 250g spinach and rocket leaves, mixed 100g feta 1 watermelon, seeded and diced 1 cucumber, diced 2 stalks of celery, diced 5 spring onions, chopped finely 12 roma tomatoes, diced 1 handful mint, chopped finely balsamic vinegar oil

Method Mix all of the ingredients together in a large salad bowl, minus the vinegar and oil. Finish off with dressing the salad with the balsamic vinegar and oil to taste.



GINGER AND CHILI BROCCOLI AND GREEN BEANS Serves 4 • Prep Time 15 mins • Cook Time 5


This hot and fragrant root vegetable is best known for its uses in asian cuisine. Sweet flavours such as honey go great as a combintation, especially as a herbal tea.

olive oil 2 tablespoons garlic, minced 4 teaspoons ginger, minced 1 red chili, finely chopped 400g broccoli crowns, trimmed and chopped (about 6 cups) 400g green beans 3 tablespoons water take out 1 tablespoon fish sauce 1 tablespoon rice vinegar

Method Heat oil in a large skillet pan over medium-high heat. Add garlic, ginger and chili and cook until fragrant but not browned, 30 seconds to 1 minute. Add broccoli and green beans and cook, stirring, until the they are bright green, 2 minutes. Drizzle water and fish sauce over the pan, reduce heat to medium, cover and cook until the vegetables have just become tender, about 3 minutes. Stir in vinegar just before serving.


SWEET POTATO AND GINGER WEDGES Serves 64• Prep Time 10 mins • Cook Time 30 mins

Ingredients olive oil 6 sweet potato, peeled and sliced 1 handful mixed Herbs 1 cup ginger, finely chopped honey

Method Preheat oven to 220°C/Gas Mark 7. On an oiled baking tray place the sweet potato wedges so they are evenly spaced. Sprinkle mixed herbs and the ginger over the wedges. Drizzle as much honey over as desired, preferably until the wedges are coated. Cook for around 30 minutes, or until they have softened, turning half way through.



WARM HALLOUMI AND CHORIZO SALAD Serves 2 • Prep Time 10 mins • Cook Time 12 mins


A traditional cheese in Cyprus, halloumi becomes golden when fried. Its original salty taste turns savory when cooked, it could be said that it is the texture that changes a dish, rather than the taste for most.

100g green beans , sliced 1 lime, juice and zest 4 tablespoon extra-virgin olive oil ½ red chili, seeded and sliced finely 100g chorizo, diced ½ red onion, sliced into thin wedges 2 ready-roasted peppers from a jar, drained and sliced 100g cherry tomatoes, halved large handful rocket and spinach leaves small bunch parsley, chopped finely 140g halloumi cheese, sliced



Cook the beans in a pan of boiling water for 3 mins until just tender. Meanwhile, make the dressing: in a large bowl, whisk the lime juice and zest with 3 tbsp of the oil and the chili. Season. Drain beans while warm, also add the chorizo here, toss with the dressing. Pour boiling water over the red onion, leave for 5 mins to soften, then drain and rinse. Add the peppers, tomatoes, rocket, spinach, parsley and softened onion to the bowl. Toss to coat everything in the dressing, then divide between 2 plates. Heat the remaining oil in a frying pan, add the halloumi slices and fry for about 1 min on each side until golden. Place a few warm halloumi slices on top of each salad and serve.

GRILLED AUBERGINE WITH HALLOUMI Serves 4 • Prep Time 5 mins • Cook Time 15 mins

Ingredients 2½ tablespoon olive oil 2 onions, very finely sliced 2 red peppers, very finely sliced ½ aubergine, cut into 8 round slices 250g halloumi cheese, cut into 8 slices

Written by food and health enthusiast, Chloe Platts, AtoZ is a delight to read. Chloe has give each letter of the alphabet its own ingredient as well as recipes which have been adapted to make the perfect addition to any summer barbecue or party.

Method Add 1 tablespoon of the oil to a pan and tip in the onions and red peppers. Cook over a high heat for a few minutes, then turn down the heat and cook, for around 8 minutes, or until soft and golden. Meanwhile, heat another tbsp of oil and fry the aubergine for a few minutes on each side until tender. Set aside. In the remaining oil, fry the halloumi until golden. Once all the ingredients are cooked place in a serving bowl for a side dish, or part of a sharing platter. This recipe goes great in a tortilla wrap with a spoonful of Greek yoghurt 31


Chloe Platts. Assessment 2. Food Writing and Editing.

Read more
Read more
Similar to
Popular now
Just for you