Seasonal Recipes July | Incredible Edible Todmorden | Blogs

Seasonal Recipes July

Last update: 3.08.10 First posted: 3.08.10 by in

July is a wonderful month for food lovers;

Cherries, gooseberries and all sorts of soft fruit, herbs and salad plants in abundance, courgettes start to appear and beans, peas and new potatoes and carrots are still with us. Hopefully the weather will be good and the cooking and eating will be easy. The joy of July is that much of her produce can be eaten raw with minimal preparation. However here are some easy seasonal recipes to try.

Courgette and pinenut frittata – for four

2tbsp olive oil
1 small onion, sliced fine
2 garlic cloves, chopped fine
3 medium courgettes, roughly grated
6 large eggs
25g pinenuts, gently toasted in a dry frying pan
Good handful of oregano or marjoram finely chopped
Salt and black pepper

Heat 1tbsp of the oil in the pan and gently cook the onion until softened and transparent, add the garlic and courgettes and cook for a further 5 minutes.

Beat the eggs in a large bowl and add the courgettes mixture and other ingredients, stir well and season.

Heat the remaining 1tbsp of oil in the pan and pour in the frittata mixture. Turn the heat down low and cook for about 7-10 minutes until the edges begin to set. Put the pan under a medium grill and cook for a further 10 minutes or until it is golden and firm.

Cut into wedges and serve warm or cold. This is a wonderful dish for a picnic or outside party, easily transported wrapped in foil.

Tagliatelle with herbs and cream – for four

450g fresh or dried tagliatelle
2 or 3 cloves of garlic – crushed
50g butter
285 ml (1/2 pint) single cream
2 tablespoons each of basil, chives, parsley and marjoram, roughly chopped.
Salt and black pepper

Cook the tagliatelle in plenty of boiling salted water until cooked but still firm, this may be 10 minutes if it is dried and much less if it is fresh, follow the guidance on the packet.

Heat the cream in a pan until just below boiling, stir in the herbs and salt and pepper to taste.

Drain the pasta and mix in a large warmed serving bowl with the butter and the garlic, pour over the sauce and toss gently until pasta is coated.

Serve with grated parmesan cheese and a mixed salad.

Summer Pudding

There are nearly as many recipes for Summer Pudding as there are cooks and some cooks make a great deal of fuss over it. However Summer Pudding is basically just white bread soaked in the sweetened juices of summer fruits – and a wonderful seasonal treat it is!
The recipe below is general and adaptable according to what fruits you have available and the tastes of your family – it will feed about six people.

Raspberries, redcurrants and blackcurrants – about 850g (or add in other berries, strawberries for instance)
Sugar – about 100g according to your taste
White loaf – sliced thin with the crusts removed.

Wash fruit and put into a saucepan with the sugar and a little water, about a mug full.
Bring to the boil and cook gently until the currents burst – usually about 4 minutes.

Either line a pudding basin with slices of bread and tip the sweetened fruit into the middle, retaining a little juice to pour on top of the final slices of bread which you put on top.
Or simply layer the bread and fruit in a shallow dish, again making sure that you have enough juice left to soak the top layer of bread.

The amount of bread you use will depend on the amount of juice that the berries give out-the bread needs to be saturated and will continue to soak up the juice as the dish cools.

Allow to set in the fridge for at least an hour, if made in a pudding basin it can be tipped out onto a serving dish or served from the dish, in either case cream is a good accompaniment.

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