SUMMER WEEKENDS AT HOME
With Emily Slotte
In the midst of summer, we find ourselves gravitating towards long, alfresco lunches, gathering with friends and loved ones around the table and indulging in an array of home-cooked meals with those we cherish the most. In celebration of the season itself, we asked our dear friend Emily Slotte to share some of her beloved recipes with us just for the occasion. Discover all of the recipes below.
Fried Zucchini Flowers
8-10 fresh zucchini flowers
2 tablespoons pumpkin seeds
1 tablespoon olive oil
Parmesan cheese
Salt
Frying oil
1 cup flour
1 cup carbonated water
1 egg white
Roast the pumpkin seeds in a hint of olive oil until golden. Salt and put aside.
Warm the frying oil in a wide pan until it reaches 180 degrees. Mix the flour, carbonated water and egg white until a smooth paste is formed.
Dip the flowers in the paste and let them drip before placing them in the hot oil. Fry 3-4 flowers at a time until golden brown. Let them dry on a piece of thick paper.
Place the fried flowers onto a dish and garnish with pumpkin seeds, salt and parmesan cheese.
Garden Salad With Smoked Salmon
250g smoked salmon
A handful of fresh little gem lettuce leaves
1 leek, cut into coins
1 lemon, cut in half
Pea shoots
Cress
Olive oil
Salt
Black pepper
1 cup sour cream
A hint of ginger
1 tablespoon squeezed lemon juice
Salt
Leave the gem lettuce leaves in a bowl with cold water and ice for 10 minutes. Wipe the salad leaves and massage them with oil and salt. Put them on a plate and sprinkle over the leek and smoked salmon.
Mix all of the ingredients for the sauce and pour it over the salad, top with pea shoots and cress - enjoy!
Puffed Pastry With 2 Toppings
250g puffed pastry
1 whipped egg
Set the oven on 200 degrees. Prepare the pastry by cutting it in half and folding up the edges.
Brush over the whipped egg and create small holes with a fork on the pastry’s bottom.
Bake the pastry in the oven for around 10 minutes until golden brown.
Toppings:
Garden zucchini
Fresh onion
Leaves of cabbage
Olive oil
Ripped lemon peel
Salt
Black pepper
Place all of the ingredients but the ripped lemon peel in a pan and roast on medium heat until softened.
Lay it over one of the pastry’s and sprinkle over the lemon peel, salt and pepper.
Bake in the oven for 5-10 minutes, serve!
Tomato & Mozzarella
Mozzarella
Tomatoes
Basil
Garlic
Salt
Black pepper
Cut the mozzarella into pieces and place them onto the pastry.
Bake in the oven for 10 minutes (200 degrees).
Cut the tomatoes and chop the garlic.
Garnish the mozzarella pastry with tomatoes, garlic, salt, pepper and basil - enjoy!
Meringue Pavlovas With Lemon Curd And Cream
4 egg whites
A hint of salt
1 cup sugar
1 tablespoon vinegar
Fresh cream
Preheat the oven to 225 degrees.
Whip the egg whites and salt in a food processor to foam.
Add small amounts of sugar at a time and continue whipping for 5-10 minutes. Add the vinegar.
When the pastry is hard and shiny, it’s ready.
Compile 4-5 rings of meringue on a tray with baking paper. Put the meringue in the bottom of the oven and switch the heat to 125 degrees. Bake for 1 1/2 hours. Let it cool.
Lemon Curd
2 yolks
1 egg
0.75 cup sugar
2 lemons
100g room temperature butter
Whip the yolks, egg and sugar by hand in a bowl. Place over heated water.
Rip the lemon peel and squeeze them, pour liquid over the egg and sugar mix.
Continue whipping until the curd has thickened, around 10-15 minutes.
Split up the butter. Take the curd from the heat and mix in the butter until it's fully melted.
Let the curd cool and place it in the fridge.
Whip the cream and spread it on top of one of the meringues.
Assemble another meringue on top and spread over the lemon curd. Repeat this process with the other meringues and top the cake with lemon curd and garden roses - enjoy!
