I am mostly a bit of a haphazard cook like Nigella, but many times I channel Ina Garten, especially because I also share a love for flowers (that's my other passion). And I was thrilled to find these lush cascading begonias for my hanging baskets, just in time for our summer BBQ with friends and our grown up kids.
Hanging baskets at our house
We had a BBQ last weekend and while the sausages and chicken burgers were great (local butcher and free range farms), it was my 4 dips and crostini that were all the rage! To make the crostini, I baked a baguette-shaped sourdough, sliced it thin with my bread slicer (such a savior), sprinkled them with herbs and EVOO and bake till golden and crispy. Folks have demolished the crostini scooping up all the yummy dips:
– Baba Ganoush: Really simple to make - grill 2 or 3 eggplants till they char and soften, peel and drain them a little, then whizz the soft flesh with half a chopped onion. Season well and blend with a flavorless oil (I use sunflower oil but avocado oil will also work).
– Sardine Dip: simply blend a tin of Parmentier, mine was the chili and olive oil one, with a tub of cream cheese and a squeeze of lemon. Sardines are an affordable way to get more Omega-3 in, so I make them taste less fishy like this.
– Cannellini Bean Dip: A spin-off from my butter bean hummus, Dave asked for this one, is his favorite!
– Roasted Pepper & Ricotta Dip: Yep, the same sauce as my pasta – go watch that Youtube video!
We balanced out the BBQ indulgence with plenty of plants — salads, salsa, canapés with the ripest summer cherry tomatoes, mozzarella pearls, and olives. Because gut health doesn’t take a day off, even at a BBQ.
4 dips to keep your gut health in check
Oh, and Iggi’s tiramisu? Let’s just say we’re glad she made two. One’s in the freezer waiting for the next craving.
After all of the indulgence, this week we seem to have lived on barbecue leftovers and the extra food I frantically bought, including a ton of peaches. Which were finally laid to rest in this gorgeously sweet salad with some burrata, a scattering of fresh basil from the planters and a generous balsamic glaze drizzle. That's what summer dreams are made of!
Peach & Burrata Salad with Basil
Quick question before you go — who’s your kitchen alter ego? Gordon Ramsay? Jamie? Ottolenghi?
Hit reply and tell me who you channel when you cook! Or just reply with what you'd like to see me making!
