Three Refreshing Recipes to Face the Heat Wave

Obviously but it is necessary to avoid any risk of dehydration and therefore choose foods rich in water, fruits and vegetables in particular, cucumbers, tomatoes, salads, melons … Feel free to make colorful and varied salads by mixing, for example, tomatoes, melons and aromatic herbs such as fennel or Tarragon to emphasize its freshness.

Fresh and delicious salads

For now, my favorite salad consists of small leeks (we call them that because they are tiny) steamed and served with basil pesto, a few cubes of pineapple tomatoes, mozzarella balls and purple basil leaves: they are fresh, very tasty and lively in taste.

Another tip for these very hot days: Avoid fatty meats that take longer to digest. I suggest you choose recipes of meat cooked in broth, such as the famous veal Vitello Tonato. You can also lighten the sauce of this popular Italian recipe by substituting mayonnaise for a piece of fromage blanc.

And why not have a summer pot!

Three Refreshing Recipes to Face the Heat Wave

These days I tested the summer pot. The idea may seem silly, but the result is a perfect fit for the situation. To do this, you have to plan in advance and order the meat (scooter) from the butcher, because it is not a very popular piece in summer. Then it is better to cook in broth than to cook early in the morning when fresh or why not at night. Served cold in very thin slices, the scooter is then accompanied by peas, broad beans and eggplant purée or zucchini slices soaked in lemon juice and olive oil.

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Recipes

Parsley meat with lemon

Three Refreshing Recipes to Face the Heat Wave

The great classic is especially popular on these very hot days: terrine in jelly, for example with vegetables from pot-o-foo and some chops, or even this inspiration of white parsley with candied lemon, a recipe you can happily taper with ingredients Others according to your inspiration.

1 jar Meyer lemon in oil (180 g) or candied lemon
500gm pork on the bone (one slice, 3cm thick)
¼ foot calf, split in half
2 tasty sprigs
8 sprigs of tarragon
6 sprigs flat-leaf parsley
4 wild garlic leaves (or basil if that’s not possible)
two cloves of garlic
50 cl of white wine
4 timot peppers

Chop the stalks of tarragon and parsley, and chop these leaves finely along with the wild garlic.

Boil a piece of calf foot (which will produce jelly during cooking) and rinse it. Arrange in a saucepan with sprigs of hot pepper, crushed pepper, tarragon stalks, and brine. Add white wine, 30 cl of water, a pinch of salt and bring to a boil. Simmer for 45 minutes over low heat (liquid reduced by two thirds), drain and allow to cool.

Cut large cubes of pork on the bone. Wrap a 15 cm tube with plastic film, allowing the film to overflow on both sides. Arrange a layer of ham cubes, tightly packed, pour 2 tablespoons of broth, sprinkle with chopped herbs, again ham cubes, broth and chopped herbs.

Strain the lemon slices. Spread it whole or cut in half over the entire surface of the terrine, sprinkle with broth and fold the cling film. Put a weight on so that the filling remains dense and keep it in the refrigerator until the next day.

Using a sharp knife, slice thick slices of ham with lemon and parsley and enjoy with a slice of toast and an herb salad.

► Stuffed Sardines

Three Refreshing Recipes to Face the Heat Wave

Omega 3 and 6 are nutritional allies for you all year round, but even more so during this difficult period of hot weather. Think canned tuna for rice, pasta salads, or mackerel in potato salad with mustard dressing, and why not, sardines stuffed with vegetables for now.

Enough for 6 people

24 small medium sardines
1 jar of cappuso seaweed (180 g) or candied lemon
2 thin yellow zucchini
5 orange peppers
2 purple onions
2 sprigs of thyme
1 clove garlic
3 tablespoons. olive oil
Fine salt, fleur de sel and ground pepper

Cut the onions into thin slices and saute them for 3 minutes without turning brown in a skillet with 1 tablespoon of the oil. Add pre-chopped kabusu herbs and 1 tablespoon of the marinade (from the jar) of this Japanese citrus fruit with the iodized notes.

Remove from heat.

Peel the pepper, cut it into slices and sweat it with a tablespoon of oil, season and cook over low heat until the slices are tender.

Using a mandolin, make thin slices of zucchini, and arrange them in a rosette on a baking sheet, lightly oiled. Add salt and pepper. Spread the pepper slices over each zucchini rose.

Rinse the sardines well under cold running water to remove the peels. Dry them on absorbent paper, then cut off the heads. Using a very sharp pointed knife, slash the sides of the central bone without cutting or puncturing the back of the sardine. Using scissors, remove the bone and fins. If the so-called “wallet” technique seems complicated to you, ask the fishmonger to implement it.

Rinse the sardines again and allow them to dry. Spread it on a work surface and season with salt and pepper. Put a little filling in the middle of each sardine and roll it up. Put two or three sardines on each zucchini rose, along with the peppers. Bake for 10 minutes at 200°C.

red fruit salad

Let’s not forget the dessert and fruit salads. Avoid recipes that are rich in cream or too sweet, and prefer fruit salads with a touch of originality, spices or aromatic herbs, or caviar with lemon, these little grains come in handy with little touches of freshness that explode in the mouth.

Enough for 4 people

2 pickled lemons
100 gm strawberry
100gm cranberry
50 grams of blueberries
50g of ripe cherry
250gm watermelon meat
10 small purple basil leaves
40 grams icing sugar

Dig up the cherries and cut them in half. Cut the strawberries into quarters and form melon balls with watermelon. Mix the watermelon seeds with powdered sugar and pour the resulting juice into a salad bowl.

Add blueberries, raspberries, strawberries, cherries, and basil leaves. Mix well and put in the fridge for a few hours.

Cut the lemon caviar in half, remove the seeds by pressing on the peel. Combine it in a red fruit salad to serve it extra cold, and a fresh feeling guaranteed!

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