You know summer is close at hand, just waiting for its moment to descend when the second you step out of the comforts of your apartment, you get mobbed by flies that persistently fly into your face. Well, in addition to the sweltering heat that has you wishing, barely two seconds out the door, that you had chosen to stay indoors instead or that you were an Ice Queen, literally of course if just for the day.But all the reasons i groan and moan about how quickly summer and the heat that comes along with it is arriving, i wouldn’t trade it for anything in the world. For it’s only in late spring and summer that the finest produce are in abundance. Walk in Victoria Market any given day and you’ll see exactly what i mean- every stall will have endless punnets of the sweetest strawberries, trays of ripe, juicy mango that will see its juices running down your chin and hands in all its sweet glory, vegetables of all sorts that look like they’ve been freshly harvested, I could go on forever. Summer is always when, in my humble opinion, food magazines are at their best- the summer issues are not only thicker than usual but filled with some of the most enticing mains and desserts that make you want to eat them right off the pages. And of course, ice cream is so much better eaten in the summer, if you’re anything like me and insist you desperately need that ounce of heavenly icy flavoured sugar rush to make the journey back home.
There’s something about the intense heat that makes me crave lighter meals, meals that are packed with some of the season’s best ingredients, light and healthy yet leave you feeling really good and satisfied.
This plate of garlicky mushroom pasta was all that, and more. The mushrooms, fragrantly sauteed in lots of garlic and a mix of olive oil and butter, tossed with wholemeal spirals, a twang of lemon juice, chili flakes and lightly toasted almonds. It made for a meal packed full of flavour and goodness.
What a wonderful way to kiss the last weeks of spring goodbye and say hello to summer.
