Cooking in the summertime brings with it a different mood. As I’ve mentioned before, we tend to crave lighter foods when the weather is unbearably hot. For most of us, though not all, eating patterns do change. Conversely, in colder climes people eat more fatty foods to keep warm. During this season, people love the outdoors, and so tend to flock the beaches or entertain in the garden, whether it be a grilling session or simple alfresco dining with a heat-appropriate menu. Poolside lymes are also popular and tend to be very casual gatherings with minimum fuss.

If you are planning an event, first set the tone: what sort of outdoor experience are you trying to create? Will it be informal or summer chic? Once you have established that, you can examine the logistics. If it is a daytime event, will you provide shade? That is seating under a mango tree, for example, or will you provide umbrellas? This is a must-do and especially important during hot afternoons. Despite being islanders, not everyone is a sun lover or can tolerate being exposed to direct sunlight. Also, make sure there is enough comfortable seating for your guests. If you are having a picnic, it’s a good idea to have people bring their own blankets if you don’t have enough. It also creates an eclectic look.

Food hygiene is always crucial, but during summer even more so as harmful bacteria tend to spread more rapidly in sweltering environments. For cold foods, make sure they are kept cool in a consistent environment such as inside a cooler (especially if you are transporting food to another location), or in smaller plates, nestled in larger dishes or bowls filled with ice. Food will also be exposed to the elements. Insects and bugs are a huge part of nature, and in some cases unavoidable, therefore make sure to keep food in an area with the least exposure and have coverings on hand to protect the food. If you are having a nighttime event, burn mosquito candles; not only will they provide soft lighting, but will help to ward off these annoying creatures.

Hydration is extremely important during this time. Outside of other drinks, alcoholic and otherwise, make sure to provide lots of water, or coconut water for instant thirst quenching. Have a signature drink at your event such as a large pitcher of iced tea or lemonade. Water-bearing foods like fruits are good to snack on, so have a platter with some watermelon, pineapple and grapes at hand, for example. Not only are they beautiful, but they serve as instant desserts if you can’t be bothered to slave over baking a cake. A fruit salad is excellent with ice cream as well.

The number one factor for summer entertaining, however, is careful planning. Get most of your prep out of the way the day before your event by choosing recipes which can be made up to a certain point. This way, you will have minimal work to do on the day of the event so you are relaxed and not an anxious host. After all, what is the point of everyone coming to spend time with you in the lovely sunshine, if your facial expression is cloudy from stress?

Grilled Fruit with Mascarpone, Honey and Nuts

Grilled fruits are such a treat. Grilling enhances their natural sweetness bringing out an intense flavour which is more than a match for delicious creamy mascarpone, the sweet Italian cream cheese. If you can’t find it, normal cream cheese will do.

Ingredients:

Assorted fruit such as pineapples, peaches or pears

Vegetable oil, for brushing

Mascarpone cheese

Honey for drizzling

Nuts

Method:

Wash, peel and slice fruits, pat dry.

Brush with a little oil and grill on a bbq, grill pan or in the oven at grilling (some will say broiling) temperature until caramelised.

Place fruit in serving bowls or glasses, top with a dollop of Mascarpone, drizzle with honey and sprinkle over nuts.

JuicyChef’s Smoked Salmon Pasta Salad with Spinach, Capers and Celery

This is one of those suppers which I threw together one evening when I lived in London and had some unexpected guests from overseas who needed to overnight because they had missed their flight. It was one of those rare hot summer nights in the city and I was in no mood to cook. I had some cold leftover penne pasta in the fridge from a dinner party I had hosted the night before, smoked salmon and loads of vegetables, which was fortunate as I had no time to go to the supermarket due to the late hour. They were hungry so I wanted to prepare something quick and elegant which I served with a nice chilled bottle of white wine.

Ingredients:

1 200g pack of smoked salmon, roughly torn into small pieces

1 pack of penne pasta, cooked according to package directions and cooled 2 ribs of celery, thinly sliced 2 heaped tbsps capers 1 sweet pepper, deseeded and diced 1 small red onion, sliced 1 pack baby spinach 6 tbsps extra virgin olive oil 2 tbsps white wine vinegar 1 tsp Dijon mustard Freshly cracked black pepper Herbs, roughly chopped for garnish

Method:

Whisk together Dijon mustard, white wine vinegar and extra virgin olive oil to make a dressing.

In a bowl add penne pasta, and the rest of the ingredients.

Add the dressing and mix well.

Season with a little cracked black pepper and garnish with herbs, serve with a side of green salad.

Citrus Iced Tea

I love this classic. Yes, there are ready-made products on the market, but it’s so much more satisfying and healthier when you make it yourself. Besides, tea is rich in flavonoids, a form of antioxidants. What is more refreshing than an afternoon pick-me-up with a burst of sunny citrus? This makes a large pitcher.

Ingredients:

5 tea bags (good quality, strong-tasting)

8 cups/2 litres hot water

1 cup sugar (more or less depending on personal preference)

Lime juice

Orange slices

Method:

Steep tea bags in hot water according to package directions (teas vary in steeping time, do not go over the recommended time or else you will end up with a bitter brew!)

Add sugar, mix until granules are melted, taste and adjust according to preference.

Add lime juice, again according to personal taste.

Let tea cool down naturally and then chill in the fridge.

When ready to serve, garnish with orange and lime slices.

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Bon Appétit!