Zucchini-Almond & Apricot Soup

Zucchini-Almond-Apricot-Soup-1Maybe you guys are familiar with a certain awkward situation I’ve found myself stuck in a short time ago: a situation that usually begins with a train of thought the displays at the farmers market might inspire, somewhere in the neighborhood of “Oh this looks pretty! There’s always something delicious to be made with this, can’t hurt to take one along… right?”.

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Rosemary Lamb Chops, Griddled Nectarines & Chanterelles

Rosemary-Lamb-Chops-Nectarines-Chanterelles-7One of August’s delicious perks is the overwhelming abundance of perfectly ripe stone fruit flooding the displays of any market stall, store or supermarket you can find around these parts. From ridiculously large peaches down to the smallest Mirabelle Plums and Reine-Claudes (Greengages), anything goes! Fruity heaven~

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Lemony Poppy Seed Chocolates

Lemony-Poppy-Seed-Chocolates-1You know that kind of overdimensional lightbulb, that pops above your head without introductions, zapping a long forgotten memory back to life in your headspace? Well, I’ve recently had one of those lightbulb-moments, a particularly irritating one, that is. You see, I’ve been making these little sweets for many years now, tucking a load of them into almost every batch of my summer chocolate boxes and, as the years went by, I had forgotten all about the reason why I had experimented them up in the first place…

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Punchy Melon Salad with Smoked Salmon & Wasabi Dressing

Melon-Salmon-Wasabi-Salad-3Ok, so it seems I’ve gone and got myself a rep. One fine market day, one of our usual farmer’s market vendors and I got around to talking about the fruity seasons changing from berries to stone fruit, which ones are about ready to be harvested in his orchards and all that jazz. Of course the conversation quickly changed to recipe-talk and he caught on to my penchant for using his fruit, along with his veggies, in a slightly unusual, savory context rather than going with the “normal”.

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Spicy Beef & Mushroom Stirfry with String Bean & Plum Salad

Spicy-Beef-Mushroom-Stirfry-String-Bean-Plum-Salad-3Finally the relentless heat of the last several weeks is easing up a little and thinking about some serious grub doesn’t make me raise an eyebrow at my own sanity anymore~! Of course, it’s still summery warm outside, so going wild with pots, pans and my stove for any extended period of time is still out of the question and anything ending up on our plates absolutely needs a zingy, refreshing component to count as “edible”.

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Blueberry Scallop Salad

Blueberry-Scallop-Salad-2Hell-week is over and we’ve settled at the perfect-summer “hot during the day, cool at night” combo! Now this could go on for a couple of months, if I had to say anything in the matter… Oh well. Even though the temperatures might allow a couple of minutes in the kitchen right now, having a handful of edible aces up your sleeves for the really hot days never hurts, so I’ll stick to the general topic of “minimal stove-time” yummies, as promised.

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Bloody Mary Chicken Salad

Bloody-Marry-Chicken-Salad-2When Hubby gave off a somewhat strangled noise, skirting the edge of panic last weekend while giving his weather forecast app a disdainful glare, I knew we were in trouble.
“34°-38°C each day and not much cooler during the night for a week straight… I don’t even want to know how this is going to turn out in August, when it’s actually supposed to be this hot” he said, and went ahead reading reviews of high-powered fans and mobile ACs. I, on the other hand, experienced a sudden pang of panic too, a food-related one rather than a fear of melting in the heat.

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Carrot & Cape Gooseberry Gazpacho

Carrot-Cape-Gooseberry-Gazpacho-2Oh yes~! Summer’s here and not willing to take prisoners. Getting anything down at 35°C during lunchtime is starting to be just as unappealing as skipping lunch altogether. There’s one thing though, that always works in situations like these. Quickly made, easily carried around and, in most cases, very healthy and satisfying: Cold soups.

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