Kiwis love to ‘summer’ and luckily summer means holidays. A time to chill and also indulge in some easy entertaining. Time for casual snacks, barbecues and long lunches.
There’s such a great choice of deli treats that it’s easy to have enough prepared goodies on hand to mix and match on a crackers, crostini or crusty bread. Ensure you are generous with the toppings.
My daughter keeps a freezer full of pizza bases for unexpected guests but I prefer to make my own quick version. Almost any topping that can adorn a cracker can also top a pizza.
Then there are the drinks. Not everyone wants a sav or chardonnay and right now I’m into any drink with mint. The sugar syrup used in many summer drinks is one cup of sugar dissolved in one cup of water then chilled.
Raspberry Mojito: Muddle 3-4 mint leaves with 2 tablespoons of fresh lime juice in a tall glass. Add 3 raspberries and break open to allow the juice to escape. Add 2 tablespoons of white rum and a ½ cup of lemonade.
Virgin Mojito Mocktail: Place 2 tablespoons of fresh lime juice, 6 mint leaves and 2 teaspoons of brown sugar in a tall glass. Bruise a few leaves with a spoon to extract some flavour. Stand for an hour for the flavours to develop. Fill the glass with ice then top with soda water.
Mint Julep: Muddle 4 mint leaves with 2-3 tablespoons of sugar syrup in a tall glass. Add 2-3 tablespoons of bourbon, fill with crushed ice then garnish with more mint.
Peach Smash: Peel, stone and chop a small ripe peach. Place in a jug. Add 6 mint leaves and muddle well. Add 2 teaspoons each of lemon juice and sugar syrup and 3 tablespoons of whiskey. Mix well. Strain into a glass containing ice cubes.
Flat bread toppings
Avocado and capsicum
1 avocado, stoned, peeled and mashed
1 tablespoon lime juice
flaky sea salt and freshly ground black pepper to taste
1 small roasted red capsicum (from a jar, if preferred)
1 small bunch coriander
6 baked Huntly & Palmer's Flat Breads or similar
- Combine the avocado and lime juice. Season. Drain the capsicum well, pat dry and dice.
- Pick the small leaves from the coriander and reserve.
- Spread the avocado on the flat breads close to serving time. Top with the diced capsicums and the coriander. Makes 6.
Chicken and pesto
150g skinned and boned smoked chicken
1-2 tablespoons mayonnaise
¼ cup basil pesto
1 tablespoon lemon juice
¼ cup calendula or marigold petals, rinsed and patted dry
6 baked flat breads or similar
- Mince the chicken in a food processor or blender. Combine with the mayo to make a spreadable consistency.
- Combine the pesto with the lemon juice.
- Spread the flat bread with the chicken, top with dots of pesto and sprinkle with flower petals. Makes 6
Ricotta and smoked salmon
125g ricotta
salt and pepper to taste
1 teaspoon each: extra virgin olive oil, lemon juice
6 baked flat breads or similar
50g sliced smoked salmon, julienned
2-3 teaspoon capers, rinsed and drained
fennel or dill fronds for garnish
- Combine the ricotta, seasonings, olive oil and lemon juice. Spread on the flat breads.
- Top with smoked salmon, capers and herb. Makes 6.
Crostini
Wasabi crostini
½ cup sour cream
1 teaspoon New Zealand Pure Wasabi
2 tablespoons finely chopped parsley
6 Abe's Baked Bagel crostini or similar
25g shaved pastrami
small parsley sprigs to garnish
- Combine the sour cream with the wasabi and parsley.
- Dollop on the crostini and top with pastrami curls and parsley sprigs. Makes 6.
Classic summer crostini
75g fresh mozzarella or bocconcini
3 tablespoons extra virgin olive oil
2 cloves garlic, crushed
salt and freshly ground black pepper to taste
6 small baked crostini or similar
2-3 cherry tomatoes, sliced
6 small basil leaves
- Slice the mozzarella into pieces about the width of the crostini. Place in a small bowl with the olive oil, garlic and seasonings. Marinate for at least 30 minutes. Drain well.
- Place on the crostini and top with the tomatoes and basil leaves. Makes 6.
Blue cheese and blueberries
75g soft, creamy blue cheese
6 small baked crostini or similar
12 blueberries
6 viola flowers, rinsed and patted dry
- Spread the blue cheese on the crostini.
- Top with the blueberries and violas. Makes 6
Quick pizza base
Tastes just like a traditional one.
½ cup warm water
1 teaspoon sugar
1½ teaspoons dried yeast granules
1 cup self-raising flour
¼ cup high grade flour
1 teaspoon salt
1-2 tablespoons olive oil
- Place the water in a small bowl. Stir in the sugar, until dissolved. Sprinkle the yeast over the top, stir then stand until frothy, about 10 minutes.
- Combine the flours and salt in a large bowl. Make a well in the centre. Add the yeast mixture and olive oil. Mix well. Turn onto a floured board and knead until shiny and elastic. (This can be done in a food mixer or processor, if preferred.)
- Pat out into a 23cm- 25cm round on a lightly oiled overntray. Cover with your favourite toppings. Bake at 220°C for about 15 minutes or until cooked. Serves about 4