When does summer start?
It’s the question that Amanda’s been asking whilst we’ve been having all the rainy weather. Well the answer is, it starts in June!
There are two ways to determine when summer starts. The first of those is the meteorological summer which runs from the start of June and ends in August. The second is the astronomical summer, which is worked out by determining when the sun appears to reach its most northerly or southerly excursion relative to the equator. This is known as a solstice and this year it will fall on June 21.
Summer is one of my favourite times of year for mixing all the lovely vegetables and fruits in season in fresh salads and using them in exciting ways like in my Tomato Tatin recipe from this week’s menu.
Next week’s meal plan is available for you now and we can officially celebrate the start of summer on Friday with fish and chips for National Fish and Chips Day!
Monday: Fried egg on spring vegetable ratatouille
I’ve heard many people say that the correct way to make a ratatouille is to cook the different vegetable separately before combining and then cooking slowly until they reach a smooth consistency. My way is much quicker and easy for a busy weeknight, chop the vegetables into very small dices and then cook them all together so that they quickly reach that perfect smooth consistency!
Tuesday: Chicken Caesar salad
You can’t beat a classic Caesar salad when it’s starting to feel like summer. Rumour has it that the original Caesar salad didn’t contain anchovies but was made with Worcester sauce. You can use fish sauce as an alternative if you don’t have neither the anchovies nor the Worcester sauce!
Wednesday: Mexican red bean and pepper wraps
I’ve opted for wheat tortillas in this Mexican wrap recipe. The origin of the wheat tortilla was Northern Mexico and this is why so many dishes are made with it like Quesadillas, Burritos, Chimichangas and Fajitas. The wheat tortilla is the sister to the corn tortilla which was actually created first.
Thursday: Tomato Tatin
A tarte Tatin is one of my go to desserts when I have guests over for dinner, it’s so quick and easy to prepare and it makes the most of the flavour of the fruit. I also love to cook savoury versions and because it’s the peak of the season for tomatoes, I’ve included this tomato Tatin recipe in this week’s meal plan. It’s quick and easy to prep and the combination of tomatoes and balsamic tastes amazing.
Friday: Oven baked fish and chips
There is no frying and only one tablespoon of oil in my oven baked fish and chips recipe and still with deliciously crunchy chips. The secret magic ingredient that makes the chips crunchy is egg white! Honestly you have to try it as it really does work. Happy Fish Friday and National Fish and Chips Day!
