Hot Enough for Early June?

The Peripatetic Chef!

Okay, its 96˚ in the shade (some of you may be old enough and hip enough to remember the reggae song by that name, here’s the link: and I. N. I. do not feel like eating let alone cooking. So here are some low stress recipes to beat the heat.

3 eggs
3 tablespoons sugar
250 grams mascarpone

for dipping:
1 cup coffee
splash of milk
1 tablespoon sugar
2 tablespoons cointreau or other liqueur
1 package Pavishini (ladyfingers)
dark chocolate chips (optional)

In two bowls separate whites and yolks. Whip egg whites until fluffy. Add sugar and mascarpone to yolks, mix well. Gently add whipped whites to yolk mixture. Separately combine coffee, sugar, milk, and liqueur. Dip pavishini in coffee and line bottom of pan with them. Add a layer of cream mascarpone mixture, sprinkle chocolate shavings or small chips. then add a layer of dipped pavishini, continue layers until all ingredients are used. Add a sprinkle of cocoa powder to the final layer. Leave in fridge to cool and seep overnight. Serves 6 (LOL)

3 medium sized cucumbers
2 cups plain yogurt
2 sprigs dill
2 cups chicken or vegetable stock
¼ cup heavy cream
½ lemon
6 mint leaves

Peel, see, and chop the cucumbers. Put 2 of hem in the blender with the stock, cream, yogurt, dill and a squeeze of lemon. Whiz to a puree, adding more stock if the mixture is too thick. Season with salt and pepper. Put in refrigerator to chill until serving time. Serve in bowls with the rest of the cucumber finely sliced and sprinkling of chopped mint. Serves 6

3 cups cooked chick peas (or any other white beans)
2 cans good quality tuna in olive oil
½ cucumber seed and chopped
½ cup cherry tomatoes, quartered
1 tablespoon chopped parsley
1 tablespoon chopped chives
½ cup Caesar Salad Mayonnaise (see below)
½ cup plain yogurt
juice of 1 lemon
salt and pepper to taste
lettuce leaves

Mix everything together and serve on bed of lettuce.

2 egg yolks
2 tablespoons white wine vinegar
1 tablespoon lemon juice
2 cloves garlic
6 anchovy filets
1 tablespoon Dijon mustard
2 ½ cups light olive oil
4 tablespoons plain yogurt

Put the eggs in a blender and with the motor running add the vinegar, chopped garlic, anchovies, mustard and lemon juice. Slowly pour the oil in a think trickle while the blender is running. Check that the mayonnaise looks thick and glossy and stop adding oil if it gets to thick. Fold in the yogurt.

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