Watermelon Sorbet

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I absolutely love this watermelon sorbet, which is based on a Jamie Oliver recipe.    There are only 4 ingredients (frozen watermelon chunks, lime juice, mint and ginger preserve) which results in a wonderfully refreshing summer dessert.  And it takes minutes to whizz up in a food processor!

You should be able to buy the ginger preserve in the supermarket.  Happy summer : )

Watermelon Sorbet (serves 8)

1 small – medium watermelon

Small handful of mint leaves

2 tbsp of ginger preserve

Juice of 2 limes

Cut off the watermelon rind and chop the flesh (seeds and all) in to chunks.  Freeze for at least 8 hours.

When ready to make, remove the watermelon chunks and blitz in a food processor with the mint leaves, ginger preserve and lime juice until a sorbet consistency .  Do this in batches if you need to, as if you overload the food processor it will take ages!  Garnish each serving with a sprig of mint.

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Roast Aubergine With Yoghurt Dressing

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This is a sumptuous Middle-Eastern inspired dinner.  The aubergines are sliced in half, rubbed with oil and cumin seeds and baked until soft.  You then top them with a beautiful yoghurt dressing, toasted cashew nuts and fresh coriander.  Allow about 10 minutes of effort and 50 minutes of roasting.

Cumin seeds are definitely one of my most *exciting ingredients*  I also sprinkle them over soups and once had an unforgetful wrap filled with fried halloumi, beetroot, yoghurt and cumin seeds!

Roast Aubergine With Yoghurt Dressing (serves 2)

  • 2 aubergines, sliced in half lengthways
  • Olive oil or vegetable oil
  • Salt and pepper
  • 1 tsp ground cumin
  • 200g Greek or natural yoghurt
  • 1 clove garlic, crushed
  • 2 tbsp lemon juice
  • 1 tbsp cashew nuts/pine nuts , toasted (do this by frying them on a high heat in a dry non-stick pan, shaking regularly, for about 30 seconds – 1 minute until golden – careful not to burn!)
  • 1 handful of roughly chopped coriander

Preheat the oven to gas mark 6/200 degrees.  Gently score the 4 cut halves of aubergine flesh with criss cross cuts, then carefully rub/brush over 1 tbsp of oil between them and sprinkle over the salt and pepper and cumin seeds.  Roast for around 50 minutes until browned and soft.

While the aubergine is roasting mix the yoghurt, garlic and lemon juice together.  To serve, spoon the yoghurt dressing over the aubergine then top with the toasted cashew nuts and fresh coriander.

 

Fantastic Family Nachos!

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Here is a fantastic family-friendly Mexican nachos recipe that we all loved and takes only 5 minutes to prep (plus 10 minutes baking).

The tortilla crisp base is topped with kidney beans, sweetcorn, olives, grated cheese, avocado and coriander.  Put it in the middle of the table for everyone to share, and eat with hands!  You could have some salsa and sour cream on the side.

Fantastic Family Nachos (serves 4 but you might need dips and side salad to make it go further!)

1 large pack of plain tortilla crisps

1 small tin of sweetcorn, drained

1 regular sized tin of kidney beans, drained

Handful of chopped olives

1 reduced salt vegetable stock cube (I like OXO)

2 handfuls of grated cheddar

2 avocados, chopped

Small handful of fresh coriander, chopped

Spread out the tortilla crisps on to a casserole dish/baking tray.  Separately mix the sweetcorn,  kidney beans, olives, crumble in the stock cube and mix well. Spoon the mix over the crisps, evenly top with the cheddar and bake on gas mark 7/220 degrees for around 10 minutes, until the cheese has melted.

Remove from the oven and scatter over the chopped avocados and coriander. Put on the table for everyone to help themselves, and eat with hands!