Recipes for a colourful summer table
We believe that traveling can be done in a myriad of ways other than just packing a suitcase. For instance, we can all travel to the other side of the world in the comfort of our own kitchen by eating. And, every now and then, slowing down and being at home with your loved ones is the genuine definition of happiness.
It's now officially summer, and what better way to celebrate than with a home-cooked summer table? We've been enjoying the weather in the backyard recently, grilling or simply concocting the greatest salads for freshness. But, most significantly, we’ve been creating colourful table settings adding a classic cottage core vibe that feels light and airy, just like summer itself.
The art of table setting, is, well, truly an art, and should not be taken lightly. We suggest creating a visual feast by gathering different flowers from your garden to garnish the table and your food. Your summer dining table will turn into an elegant tablescape and embrace the beauty of the summer season.
To inspire your gatherings, we compiled four of our favourite dishes, from the side dish to the main course and even a sweet finishing touch by 1ou2Cocktails.
Octopus and squid with garlic, parsley and olive oil
This is probably the best part of this table; it's full of taste and easier to make than most people think. When it comes to squid and octopus, we often hear the same thing: how can you cook it without it feeling chewy? You only need to boil them beforehand. To get soft, octopus frequently takes extra boiling time; the trick is to remain patient. To save time, choose squids and octopuses that have already been cleaned and are ready to cook.
Ingredients
1 kg of whole octopus
500 gr of whole squids
8 garlic cloves
2 tbsp of butter
1/3 cup of fresh parsley
Olive oil (no specific amount, go with your taste)
Fresh salt and pepper
PREPARATION
Fill a big saucepan halfway with water to cover the octopus and squid. Boil the squids for 30 minutes and the octopus for 40 minutes. Use a fork to examine the texture every 15 minutes until it is thoroughly tender. Because boiling times might vary, make sure to check on them regularly. We like to boil everything simultaneously and then take it from the water one by one when it's done. Drain and begin cutting. You may have to chop the artilage-like parts in the calamari's body and discard them. Cut into 1 inch or so tubes. We normally chop the tentacles of the octopus approximately 2 inches thick.
Now Season the calamari and octopus in a mixing dish with fresh salt and pepper. Add the butter, olive oil, and half of the minced parsley. Set aside
Then Preheat a big nonstick skillet on medium to medium-high heat for about 2 minutes. Stir in the 8 garlic cloves, olive oil, freshly ground salt, and pepper, and continue to cook for about 2 minutes.
Add the squid and octopus mixture to the skillet and continue to stir. A good 3-4 minutes is generally sufficient to provide a great grilled result with all of the fantastic flavors released. If you need extra time, simply continue cooking until your squid and octopus become a lovely golden color. Place it on a platter and serve it with some lemons on the side.
Garlic radishes with labneh and pink peppercorn
This is a simple meal that is normally served as a side dish. You may use any type of radishes for this recipe. You can also enjoy this delicious recipe with some toasted Afghan flatbread.
Ingredients
2 bundles of radishes
4 garlic cloves
1 tbsp of pink peppercorn
Avocado oil
Olive oil
Labneh (to your taste but around 300 g)
Preparation
Wash the radishes and cut them in half or fours.Set aside You can leave the green part out, but keep in mind that it will require extra attention throughout the washing process.
Preheat a large nonstick skillet over medium-high heat for a minute. Stir for about 2 minutes. in the remaining garlic, olive oil, freshly ground salt, and pink peppercorns.
Fill the skillet halfway with radish. Stir occasionally because you want the radish's white side to be roasted yet still crisp. After 5 minutes, add 2 tablespoons of water and cover the radish for another 2 minutes. The steam will assist in softening things. Cook for another 2-3 minutes after removing the cover. Place aside.
Arrange the labneh on a serving plate. Add an extra freshly ground pink peppercorn on top of the radish mixture.
Heirloom tomato salad with goat cheese feta and basil
Another quick and simple dish to prepare. This salad simply requires good, preferably local, tomatoes. For added flavor, aim for very vivid heirloom tomatoes. Adding feta to a salad is usually fascinating, but goat cheese feta has a richer flavor that actually improves it.
Ingredients
3-4 heirloom tomatoes of different colours depending on their sizes
250 g of goat feta cheese or Egyptian feta cheese which is also a great option
Freshly ground salt and pepper
Olive oil
Basil (according to your taste)
PreparatioN
Arrange tomatoes on a serving plate and sprinkle with feta cheese. Drizzle with olive oil, basil, freshly ground pepper, and salt to taste.
Garnish with 2 basil leaves (because we can never have too much basil)
Citrus carpaccio with rose water
To make sure we all end up on a good note, a simple and fresh dessert is usually the way to go. Our citrus carpaccio is the perfect final touch to a table full of vegetables and seafood.
Ingredients
1/4 lemon, 1/4 lime, 1/4 grapefruit, 1/4 orange and 1/4 blood orange if you have some
Sugar or simple syrup
Rose water
PREPARATION
After peeling the fruits, cut them into thin slices (not too thick).
Place each slice on a dish, gently overlapping each one.
Finish with some white sugar or simple syrup and rose water. Rose water should be used in 1 tbsp increments, but always taste before adding more. Serve your cold citrus carpaccio with some fresh flowers from your garden as a garnish.
We suggest serving this dessert with 1ou2 Cocktails Strawberry Rose Gin Fizz. Find the recipe here
Suggestions for more sides
Balsamic roasted carrots
Kale salad with lemon, roasted walnuts and pomegranate
Baked local cheese with a drizzle of honey
