Angela Casley Recipe Collection: Chilled Dishes To Beat The Summer Heat
Take a break to cool down with these soup, snack and dessert recipes.
Green Gazpacho
Serves 4-6
Place everything in a blender and whizz it together. In minutes, you will have yourself an amazing chilled soup.
Method
1. Remove any hard crusts from the bread. Place it into a bowl, cover with water, then squeeze it out. Place into a blender.
2. Add the tomato, green pepper, parsley, chilli, cucumber, grapes, garlic and lemon juice. Blitz until smooth. Add the olive oil and season to taste.
3. Chill before serving. Garnish with herbs and any remaining ingredients, diced small. Finally, drizzle with a bit of oil.
Lemon Posset with Berries
Makes 4-6
Use four ingredients to create this smooth, delicious dessert that’s light and bursting with flavour.
Method
1. Place the cream, sugar, and zest in a pot and gently warm, stirring to dissolve the sugar. Bring to a simmer for 3 minutes. Remove and cool for a few minutes.
2. Add the lemon juice in two portions, tasting to ensure it has a lemony flavour. Strain through a sieve into a jug.
3. Pour into small glasses, and place them into the fridge to set for three to four hours.
4. For the topping, combine the lemon zest, sugar, and two tablespoons of water in a saucepan. Bring to a gentle simmer and cook for a few minutes until the zest becomes sticky. Cool.
5. Serve the posset topped with zest and berries.
Shortcake Ice Cream Sandwiches
Makes 8
Choose your favourite ice cream flavour. I am a hokey pokey fan. But anything goes. Then go wild with the decorations if you desire, with chopped nuts, chocolate or strawberries. Nibble on the leftover shortbread; they are too good to waste.
Method
1. Preheat the oven to 170°c. Line a 20 x 30cm baking tin with baking paper.
2. Place the flour into the bowl of a kitchen processor. Add the sugar, zest, vanilla, and chopped butter. Pulse until it resembles fine breadcrumbs. Add the egg and mix again until the dough comes together, then press it into the tin, prick all over with a fork.
3. Bake for 25 minutes until lightly golden. Let it cool before using a 6cm round cutter to cut out your discs. Sandwich them with a generous amount of ice cream and freeze until ready to eat.
5. Just before serving, roll the sandwiches in chopped nuts. Enjoy.