Late Summer dishes

Well the garden is full of sweet pea and late summer flowering plants. This tells me that autumn is here, but I am very reluctant to let go of summer just yet. After all I am still waiting for it to come.

Well the garden is full of sweet pea and late summer flowering plants. This tells me that autumn is here, but I am very reluctant to let go of summer just yet. After all I am still waiting for it to come.

The glasshouse is full of tomatoes of various shapes and sizes, the courgettes and cucumbers are screaming do something with me. The great thing about these fruits and vegetables is that you don’t have to do too much with them to enjoy there great flavour. A cooked stuffed chicken will last for two days.

Served up with a fresh tomato salad and a bit of baby gem lettuce all sprinkled with maldron sea salt. It makes you realize how good leftovers can taste.

Roasted tomato soup has to be one of those wonderful flavours of late summer. Homegrown tomatoes roasted with garlic and basil, then just liquidized and served with chunks of crusty bread drizzled with olive oil and crisped up in the oven. Serve with a cool glas of Pinot Grigio - a true flavour of late summer.

ROAST TOMATO SOUP WITH CRUSTY BREAD.

2lb Ripe tomatoes cut into quarters

1 Red pepper, desedded and chopped

3 Cloves of garlic

A bunch of basil

1ltr Chicken or vegetable stock

Salt/pepper

Olive oil

Set the oven at 200o/gas7.Place the tomatoes, pepper and the garlic on a large roasting tray. Season with salt and pepper and drizzle with some olive oil. Roast for about 40mins till the tomatoes are soft and slightly charred. Remove from the oven and pour in the stock and tear in the basil. Let it bubble on top of the cooker, and then liquidize the soup. Transfer into a clean pot. Tear up some crispy bread, place on a roasting tray, drizzle with olive oil. Crisp up in the oven and serve with the soup.

BREAD AND TOMATO SALAD

2lb Tomatoes

8oz Ciabatta bread

1 Cucumber

2 Cloves of garlic

1Yellow pepper

1 Bunch of basil

1 tbspRed wine vinegar

6/8 Anchovies

Salt/pepper

Olive oil

Set the oven at 180o/gas4.

Slice the bread and place on a roasting tray, drizzle with olive oil and bake for about 15mins till the bread is crispy. Slice the tomatoes and place in a bowl with the deseeded and sliced cucumber along with the sliced pepper. Sprinkle on the chopped garlic and tear the basil over everything. Mix the vinegar with some olive oil and season with salt and pepper, pour over the salad. Lay the toasted bread on top.

FRESH PLUM CAKE

6oz Castor sugar

6oz Butter

3 Eggs

3oz Flour

1tsp Baking powder

4oz Ground almonds

2oz Chopped walnuts

15 Plums, stoned and halved

Set the oven at 180o/gas4.

Grease and line the base of an 8inch/20cm square tin. Cream the butter and sugar together till light and fluffy. Then add in the beaten eggs followed by the sieved flour and baking powder. Then fold in the ground almonds. Transfer to the cake tin, lay the halved plums on top and sprinkle over the chopped walnuts. At this stage you can push the plums down a little bit into the cake mixture. Place in the oven for about 45mins till cooked. Serve warm with some double cream.