• Paula Brown

Easy and Effortless Summer Snack Recipes



The start of summer 2020 has unfortunately left a stain on the travel and recreational aspirations for most of us. With most events cancelled or orchestrated behind closed doors, how does one re-claim or re-create that summer vibe indoors? Can’t quite re-create the atmosphere of Ascot, Wimbledon or a soiree on the Champs-Elysees but at least you can indulge in the taste sensations of the day with these summer snack recipes.


For those of us not in a possession of a townhouse complete with a conservatory and roof terrace of south-facing garden, then push back the sofas, throw a tablecloth on the floor along with huge pouffes or bean bags and host a picnic. If you know a few amiable neighbours or friends, then why not turn it into a virtual picnic courtesy of Zoom.


If you're looking for perfect summer snack recipes, here are my two favourite savoury dips which make for the perfect accompaniments for the ultimate appetiser platter or bread board:


Anchovy-Garlic Dip

From Bagna Cauda, northern Italy is the very potent Anchovy dip.


Ingredients:


60g Anchovy fillets and oil (from the can)

2 cloves of garlic

1 medium red onion (or white)

2 tbsp of red wine vinegar (or white wine)

1 large tbsp of parsley,rosemary, thyme and ground black pepper to taste


Directions:


1. Start by putting all the ingredients into a pestle and mortar (except for the oil and pepper), and with a heavy hand bash into a paste.

2. Gradually add the oil and pepper to taste. No need for salt as the anchovy is already salty. (Note: If you don’t have a mortar a food processor, a hand-held blender will suffice).

3. Transfer to ramekins and chill for at least 30 minutes.

4. Serve with sliced and toasted Ciabatta, baguettes or crudites and a fruity white wine or Prosecco.



If you are the typical soiree or picnic connoisseur then one dip won’t do. So here is the another Italian classic:


Tapenade

Ingredients:


1 clove of garlic

Juice of 1 lemon

3 tbsp of capers

1 tbsp of mustard

6 anchovy fillets

250g of black pitted olives

4 tbsp of chopped parsley

4 tbsp of extra virgin olive oil

Salt and pepper

1 tbsp of cognac (optional)


Directions:


1. To start add the dry ingredients to a food processor and blend for 90 seconds then add the mustard, lemon juice, olive oil, and cognac (optional).

2. After 1 minute it should be a very smooth paste and then season with salt and pepper as to your preference.

3. Again chill in the fridge and serve with your favourite crudites, bread board and Champagne.




About Paula Brown


A graduate of creative writing with a passion for writing competitions, literary and animation festivals for the last ten years; as well as an enthusiastic cook - French and Caribbean cuisine, my ultimate goal is to edit cookbooks for Michelin-starred chefs or research location shoots. I would like to retire to France at some point and work as a wedding caterer. 

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