Let’s face it: when its hot, just the idea of being beside the stove and cooking almost makes you lose your appetite. However, it just takes a little imagination – choosing the right hydrating ingredients and the right recipes – to create fresh, tasty dishes that are perfect for enduring summer temperatures and giving us a real burst of energy. Candy’s range of refrigerators will help to keep your ingredients fresh whether you are planning a lunch alone or a dinner with friends, here are five recipes tailored for you by Candy.
Courgette and goat’s cheese rolls
Ingredients:
- Courgettes
- Goat’s cheese
- Rocket
- Salt
- Pepper
- Extra virgin olive oil
Delicious finger food that is very easy to make. Take the courgettes, wash and dry them, then – using a mandoline – cut them into slices a few millimetres thick.
In a separate bowl, mix the goat’s cheese with extra virgin olive oil, salt and pepper until it reaches the right consistency.
Stuff the courgettes with the mixture and add the rocket leaves, then roll it all up. Your courgette and goat’s cheese rolls are ready!
Cucumber salad with radishes, olives and rocket
Ingredients:
- Cucumbers
- Radishes
- Rocket
- Plain yoghurt
- Taggiasca olives
- Oregano
- Salt
- Pepper
- Extra virgin olive oil
An original and fresh salad that is ideal for days when the heat becomes unbearable. Peel and trim the cucumbers and cut them into thin slices using a mandoline.
Clean the radishes and cut them into very thin slices. Wash the rocket leaves and carefully dry them. In a bowl, mix the plain yoghurt with a drizzle of extra virgin olive oil, salt, pepper and oregano.
Add the cucumbers and radishes, garnish with the Taggiasca olives and season with the yoghurt sauce. Your cucumber salad with radishes, olives and rocket is ready!
Cold stuffed tomatoes
Ingredients:
- Tomatoes
- Pre-cooked spelt
- Courgettes
- Greek feta
- Parsley
- Salt
- Pepper
- Extra virgin olive oil
An idea that is suitable both as an appetizer and as a first course. Wash and dry the tomatoes, then cut the tops off each tomato and set them aside. After removing the tops, remove the inner pulp from the tomatoes, salt them and let the inner liquid drain.
In a pan of salted water, cook the pre-cooked spelt for about 10 minutes, then drain it and season it with extra virgin olive oil and chopped parsley. Dice the courgettes, sauté them in the pan for a few minutes and season with salt and pepper. Cube the Greek feta and add it to the spelt and courgettes in a bowl. Stuff the tomatoes and close them with the tops that were previously set aside. Your cold stuffed tomatoes are ready!
Peach and burrata salad
Ingredients:
- Yellow peaches
- Burrata
- Mixed salad leaves
- Salt
- Pepper
- Extra virgin olive oil
- Lemon juice
Who said peaches can only be used in desserts? Cut them into wedges (leaving the peel) and grill them on both sides without burning them. Arrange the mixed salad leaves on a plate and season with extra virgin olive oil, salt, pepper and lemon juice. Break the burrata over it and garnish with the grilled peach slices. Your peach and burrata salad is ready!
Watermelon sorbet
Ingredients:
- Watermelon
- Water
- Egg whites
- Sugar
- Lemon juice
A refreshing dessert to end your dinners or summer lunches. Take a watermelon, cut it into slices and remove the skin. In a mixer, blend the pulp and sieve it to remove the seeds. Heat a pan of water, add the sugar and bring it to the boil.
After five minutes, transfer the syrup to a bowl and let it cool to room temperature. Put the pulp and syrup in the refrigerator for at least an hour. Add the syrup and lemon juice to the pulp. Beat the egg whites until stiff and mix them with the pulp. Then pour the mixture into an ice cream maker and leave to churn for about 20-30 minutes. Your watermelon sorbet is ready!
Enjoy!
