Tag: summer

Watermelon trifle

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Trifle is a fun classic dessert that is a great make ahead option and is perfect for warm evenings. I decided to have a go at making one with a watermelon twist. I made my own watermelon jelly from fresh watermelon and was surprised by how easy it is!

A cooling, fresh and summery dessert! Enjoy!

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Watermelon trifle

  • Servings: 4
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Ingredients

  • 200g store-bought lemon madeira cake, sliced thinly
  • 1 thick slice watermelon, diced
  • 100ml cream, whipped

For the custard:

  • 3 egg yolks
  • 3 tbs caster sugar
  • 1 cup milk
  • 1 tsp vanilla

For the jelly:

  • 250g watermelon, diced
  • ½ cup caster sugar
  • 1 tsp gelatine

Directions

  1. To make the custard: Combine milk and vanilla in a small saucepan.
  2. Combine egg yolks and sugar in a mixing bowl and whisk to dissolve sugar.
  3. Fill the sink with cold water, and get out a clean bowl, rubber spatula and strainer for when the custard is cooked.
  4. Bring the saucepan with the milk mixture to a simmer. Remove from the heat.
  5. Pour the milk mixture into the eggs, whisking constantly.
  6. Pour the mixture back into the saucepan over a medium heat and stir constantly until thick. Cook for 2-4 mins. The custard will be cooked when you will be able to draw a line on the back of the spoon through the custard.
  7. As soon as it is ready, pour the custard through the strainer into the clean bowl. Place the bowl in the sink so that the cold water surrounds it. Stir with a rubber spatula until cold. Cover and refrigerate until needed.
  8. To make the jelly: puree the watermelon in a food processor. Strain the juices into a saucepan and put on a low heat with the sugar and gelatine and stir until fully dissolved. Place into a cold bowl, cover with clingwrap and refrigerate for 4 hours or until set.
  9. Layer thin slices of cake, then custard. Top with fresh watermelon, then whipped cream and finally scramble the jelly to make a pretty topping.

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Sesame chicken noodle salad

A tasty cold chicken noodle salad drizzled with sesame seeds and tahini

This is a meal for those who like sesame! I’ve combined a few key flavours – sesame, soy, garlic, ginger to make a yummy chicken dish. This is a lovely summery lunch or dinner recipe. It is easy to prepare, and the only cooking you need to do is grill the chicken. The chicken could be cooked on the BBQ outside, or taken on a picnic and added to the pre-prepared salad al fresco!

A tasty cold chicken noodle salad drizzled with sesame seeds and tahini

The toasted sesame seeds add crunch, and the vermicelli noodles along with the raw grated carrot and zucchini add a lightness and freshness to the dish. I have allowed for individual serving of tahini according to one’s personal tastes – feel free to be liberal!

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Sesame chicken noodle salad

  • Servings: 4
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Ingredients

For the marinade:

  • 2 tbs sesame oil
  • 1 tbs peanut oil
  • 1 tbs soy sauce
  • 1 spring onion, finely sliced
  • 1 thumb sized piece of ginger, julienned
  • 1 garlic clove, crushed
  • Salt and pepper
  • 400g chicken thighs, no skin, bone removed

For the salad:

  • 200g vermicelli noodles
  • 1 tbs sesame oil
  • 2 tbs soy sauce
  • Juice of half a lemon
  • 1 zucchini, grated
  • 2 carrots, grated
  • Sesame seeds, toasted

To serve:

  • Tahini
  • 1 spring onion, finely sliced
  • Extra sesame seeds, toasted

Directions

  1. Mix the sesame oil, peanut oil, soy sauce, spring onion, ginger, garlic and salt and pepper with the chicken thighs. Leave to marinade – the longer, the better.
  2. Heat a pan on high and add the chicken. Cook for 10 mins each side until cooked through. Set aside to cool.
  3. Cook vermicelli noodles according to packet instructions. Once cooked, rinse under cold water and toss with the sesame oil, soy sauce and lemon juice.
  4. Add noodles, zucchini and carrot to a large salad bowl and toss with the sesame seeds. Slice the chicken and place on top.
  5. Serve with tahini and extra sesame seeds on the side to add as per individual preference.