Jay Wadams - SImply Summer

First published 2018 by
MBW Publishing EnterprisesMarkus Betzmeier-Wadams, Munich, Germany

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While all seasons have their charms, Im not sure any is aseagerly anticipated as summer. Summer has a special magic.Its the time for holidays in far flung places, summerromances under the stars, long lazy days at the beach andgarden parties with friends and loved ones.

I grew up in the Southern Hemisphere, which meanssummer falls over the turn of the year, with Christmasand New Year all part of the season. My mostevocative childhood memories are of thatseemingly endless stretch of timebetween the school years, where myfamily would get out of the city and goto the beach house or camping. Somany of those memories revolvearound the foods of summer - Dadbringing home mountains of fish andcrayfish, barbecues for breakfast,lunch and dinner, or marshmallowstoasted over a wood fire on thebeach. I carry these memories withme as I chase the sun, spendingpart of the year in Europe and thenheading back Down Under whenthe weather gets too cold!

In this book Ive collected some ofmy favourite summer recipes,drawing inspiration from thecoast of Italy to the islands ofGreece and everywhere inbetween.Someareoldfavourites, others classics witha twist, while some were just toogood not to include.

I hope that the recipes in thisbook will inspire you to make themost of the summer kitchen and

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Its always a good idea to have a couple of quick and easy dip recipes upyour sleeve - not only are they often cheaper to make at home than buyingthe little plastic tubs at the supermarket, you can also tweak them to yourhearts content and best of all you know exactly what goes in them.

Gently heat the olive oil in a small fryingpan. Add the garlic, thyme and rosemaryand cook, stirring, for 1 minute. Add thebeans to the pan, stirring for another 2-3minutes until warmed through. Pour thecontents of the pan into the bowl of a foodprocessor and add the vinegar and a goodfew grinds of salt and pepper. Process onhigh until smooth, scraping down the sidesof the bowl if necessary. Check seasoningbefore serving warm or cold, scattered withtoasted pine nuts.

50ml olive oil2 cloves garlic,peeled and diced1 Tbsp fresh thyme, chopped1 Tbsp fresh rosemary,chopped2 x 400g tins cannellini beans,drained2 Tbsp white wine vinegar2 Tbsp lemon juice25g pine nuts, toastedsalt & pepper

Put the peppers into the bowl of a foodprocessor and process until smooth. Addthe capers, sultanas, oregano and chilliflakes and pulse to a rough consistency.Taste and season with a few grinds of saltand pepper if necessary.

200g chargrilled red peppers,from the jar, well drained1 Tbsp capers1 Tbsp sultanas2 tsp dried oregano tsp chilli flakessalt & pepper

Put all ingredients except olive oil into thebowl of a food processor and process to arough paste. With the motor running drizzlein the olive oil. Taste and season with saltand pepper if necessary.

150g black olives, rinsed3 Tbsp capers1 clove garlic, peeled4 anchovy fillets tsp black peppercorns,crushed tsp dried oreganoa handful of basil leaves1 Tbsp lemon juice50ml olive oil

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