Aaah, summer – that long anticipated stretch of lazy, lingering days, free of responsibility and rife with possibility. It’s a time to hunt for insects, master handstands, practice swimming strokes, conquer trees, explore nooks and crannies, and make new friends…
It’s been over five months having moved to Mumbai. Time sure flies! Also we are facing the onslaught of a very hot Indian summer,something one had all forgotten about. Well yes we’ve lived in the Middle east for over 15 years,but some how never bore the brunt of it. I guess the luxury of being in air-conditioned comforts all the time made a huge difference. I find myself being outdoors a lot more here in Mumbai with either making quick runs to the fabulous fruit and vegetable markets in the neighbourhood, or a stroll on the beach or just walking from point to point.
Now while that’s fun in a way, it does get me all hot and sweaty and most often want to cook easy and light for dinner time. Then again it’s just the dear husband and me with the teen away at University. As such our meals have become much simpler affairs. I do of course have a wonderful Goan lady Rosy, who makes up some great fish curries and the most amazing Goan Chorizo curry. But some nights are just kept to a simple meals like a grilled fish or chicken and a salad.
I’d made this wonderful Beetroot and feta salad a couple of weeks ago and served it on a some Parmesan crackers which were baked up ahead. These turn out so good and are great as an appetizer too. The crackers can be served with dips as well. They usually store well for a week at least. The salad has fuss free ingredients and has become a favorite with us. I’m thinking of adding some segments of oranges and perhaps some orange juice the next time I make this up.
Hope you are experimenting with some fun summer ideas in your kitchens!
Ingredients For Parmesan Crisps:
◾120 grams Parmesan cheese (grated)
1.Preheat oven to 175 C.
2.Place about 2 teaspoons of Parmesan cheese onto a silicone sheet or baking sheet lined with parchment paper, and gently spread the cheese out into a circle about 2 inches in diameter. Spread more circles of cheese onto the baking sheet, keeping them at least 1 inch apart.
3.Bake in the preheated oven until golden brown, 4 to 5 minutes. Watch carefully to avoid burning. Remove from the oven, and let them cool.
Ingredients For Beetroot & Feta Salad:
◾2-3 medium Beetroot ( Boiled and chopped)
◾65 grams crumbled feta
◾Walnuts ( a handful roughly chopped)
◾2 tablespoon Extra Virgin Olive Oil or Macadamia nut Oil
◾1 tablespoon Balsamic Vinegar
◾dash of lemon juice
◾Salt and pepper to taste
1.Mix the chopped beetroot & crumbled feta well.
2.Mix all the ingredients for the salad dressing and drizzle over the salad.
3.Sprinkle with chopped walnuts.
4.Chill for 15-20 minutes and serve over the parmesan crackers