Lazy Summer Pasta
From: BBC Good Food
Ingredients
1 medium red onion , cut into wedges
2 courgettes , cut into chunks
3 garlic cloves , unpeeled
3 tbsp olive oil
250g punnet cherry tomatoes
40g fusilli or other short pasta
handful of basil leaves
freshly grated parmesan , to serve
Directions
Preheat the oven to fan 200C/conventional 220C/gas 7. Put the onion, courgettes and garlic into a large ovenproof dish. Slosh over the olive oil, season well and give everything a quick stir, then roast for 15 minutes. Stir in the tomatoes into the veg and continue roasting for 15 minutes more. At the same time, bring a large pan of salted water to the boil so the sauce and pasta will be finished at the same time.
Drop the pasta into the boiling water and cook according to pack instructions; about 9-12 minutes.
Drain the pasta. Take the vegetables out of the oven and pop the garlic cloves out of their skins. Mash the garlic against the side of the dish and stir through the vegetables. Tip in the pasta and toss everything together, tearing in some basil as you go. Pile into two bowls and serve with grated parmesan.
Roasted Potato and Green Bean Salad
From: Wired Berries.com
Serves 6
Ingredients
2 lbs. small red potatoes, halved or quartered
10 cloves garlic, peeled
4 Tablespoons olive oil
1 and 1/2 cups green beans, sliced into one-inch pieces
Dijon Vinaigrette
1 teaspoon Dijon mustard
1 teaspoon horseradish, drained
1/2 cup olive oil
1/2 cup chopped parsley, for garnish
Directions
1. Preheat oven to 325. Put potatoes and garlic cloves on cookie sheet. Toss with the 4 Tablespoons olive oil and salt to taste. Roast for about 1 and 1/4 hours or until fork-tender. Transfer to a large decorative bowl.
2. While potatoes are cooking, boil the beans in salted water until al dente, about 3 minutes. Add to the potatoes.
3. Whisk mustard and horseradish together, then whisk in olive oil until emulsified. Pour over potato-bean mixture, toss well, and garnish with parsley.
Blueberry Batter Pudding
From: Guardian.co.uk/Life and Style
Ingredients
serves 4-6
eggs - 4
plain flour - 75g
caster sugar - 80-90g
single cream - 250ml
full cream milk - 225ml
blueberries - 300g
icing sugar and cream to serve
You will also need an ovenproof dish about 25cm in diameter and a little butter for greasing it with.
Directions
Butter the dish. Whizz all the ingredients except the fruit in a blender or food processor, or beat them all together with a hand-held whisk.
Tip the fruit into the dish, pour over the batter,then bake in a preheated oven at 200 c/gas 6 for about 40 minutes, till the batter is lightly risen, golden and lightly firm to the touch.
Dust with icing sugar before serving.
Enjoy! :D

















