Welcome back to our summer solstice series!
As the sun reaches its peak and the days grow longer, it's time to embrace the vibrant flavours of the season. In this second instalment, we're thrilled to present three delectable recipes that are sure to enhance your summer solstice celebrations. From a fragrant tomato and rosemary bread that will transport you to sun-kissed gardens, to a refreshing strawberry and elderflower lemonade that captures the essence of summer in every sip, and finally, grilled peaches drizzled with golden honey for a sweet finale.
Let's dive into these mouth watering creations that perfectly embody the spirit of this joyous occasion.
Summer Solstice Bread: Tomato and Rosemary Bread
Ingredients:
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 teaspoon sugar
- 1 1/4 cups warm water
- 3 1/2 cups all-purpose flour
- 2 teaspoons salt
- 1/4 cup extra-virgin olive oil
- 1 cup cherry tomatoes, halved
- 2 tablespoons fresh rosemary, chopped
- 1/4 teaspoon garlic powder (optional)
- Coarse sea salt for topping
Instructions:
1. In a small bowl, combine the yeast, sugar, and warm water. Stir gently and let it sit for about 5 minutes until foamy.
2. In a large mixing bowl, combine the flour and salt. Make a well in the centre and pour in the yeast mixture and olive oil.
3. Stir the dough until it comes together. Transfer it to a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
5. Preheat the oven to 425°F (220°C). Punch down the dough and transfer it to a greased baking dish or loaf pan.
6. Press the cherry tomato halves and chopped rosemary into the dough, distributing them evenly.
7. Sprinkle the top of the dough with garlic powder (if desired) and coarse sea salt.
8. Bake in the preheated oven for about 25-30 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
9. Remove from the oven and let it cool in the pan for a few minutes before transferring to a wire rack to cool completely.
10. Slice and serve the tomato and rosemary bread.
This bread combines the flavours of tomatoes and fragrant rosemary, creating a delicious and aromatic addition to your summer solstice celebration.
Drink Recipe: Strawberry Elderflower Lemonade
Ingredients:
1 cup fresh strawberries, hulled and sliced
1/4 cup elderflower syrup (readily available at stores or homemade)
1/2 cup freshly squeezed lemon juice
4 cups cold water
1/4 cup honey or sweetener of your choice (optional)
Ice cubes
Instructions:
In a blender, combine the strawberries and elderflower syrup. Blend until smooth.
In a pitcher, combine the blended strawberry mixture, lemon juice, water, and honey. Stir well until the honey is dissolved.
Taste and adjust the sweetness if needed by adding more honey.
Add ice cubes to individual glasses and pour the strawberry elderflower lemonade over the ice.
Garnish with a fresh strawberry or a sprig of mint, if desired.... & Enjoy your strawberry elderflower lemonade!
Desert: Grilled Peaches with Honey and Mint
Ingredients:
4 ripe peaches, halved and pitted
2 tablespoons honey
Fresh mint leaves, chopped
Greek yogurt or vanilla ice cream (optional)
Instructions:
Preheat your grill to medium heat.
Place the peach halves on the grill, cut side down. Cook for about 3-4 minutes until they have grill marks.
Flip the peaches and drizzle honey over the cut side. Grill for an additional 3-4 minutes until the peaches are soft and caramelized.
Remove the peaches from the grill and let them cool slightly. Sprinkle with fresh mint leaves and serve with a dollop of Greek yogurt or a scoop of vanilla ice cream if desired.
Add a little cinnamon for a sprinkle of abundance!
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