I can’t quite believe that the second month (June) of ‘Simple and in Season’ here on Fabulicious Food has been and gone and that we are already linking up to the third month (July) of seasonal recipes.
Once again, picking a winner proved to be the toughest bit, although it was very enjoyable clicking through to all the posts and exploring your seasonal recipes. I was really astounded, particularly by the variety of seasonal produce used. I’m pleased to announce that June’s winner is Melanie from Sharky Oven Gloves who not only graduated from St Andrew’s University in Scotland, but also declared it ‘Pimm’s O’Clock’ by making a very seasonal ‘Strawberry Pimm’s Jam’ adapted from BBC Good Food. Congratulations Mel, not least for graduating! A set of colourful Joseph Joseph food preparation bowls are on their way to you. Scroll down to see Mel’s entry.
So, here is the round-up for June, but please keep your creative entries coming for July and link them up here
The lovely Working London Mummy kicked off June’s seasonal recipe link-up with ‘Baked Cod with an Olive Crust and Stuffed Courgette‘ recipe, which I loved. Nazima combined her own recipe for seasonal stuffed courgette with an Aldo Zilli fish recipe – and had the pleasure of meeting the man himself earlier on that week!
Next, the lovely James Brewer from Back to the Chopping Board shared a seasonal recipe for ‘Asparagus and Ricotta Tart with Lemon and Mint,’ making excellent use of locally picked British asparagus.
We received two entries from Taste Space all the way from Canada. Janet linked-up an amazing looking ‘Carrot and Roasted Red Pepper Soup’ which looked so comforting, yet so light. A second, truly beautiful entry also followed called Blueberry, Mango Quinoa Salad with Lemon Basil Dressing – thank you so much.
The opening line in the post from Chez Cayenne – Recipes from a Spicy Vegetarian Kitchen – made me giggle, “Squirrels are jerks” referring to the fact that firstly, they ate her cauliflower and then then ate her squash seedlings. Still, she managed to share a recipe for ‘Rigatoni with Summer Squash, Vegan Sausage and Breadcrumbs,” which, well, made me want to try vegan food! Thanks for entering.
Next, another vegetarian recipe, this time from The Casserole Queen who found an easy way to make ‘Mashed Avocado Sushi’ sushi. I’ll definitely be giving this one a go.
Shaheen at Allotment 2 Kitchen made a ‘Green Pasta Loaf’ with the chard and perpetual spinach coming from her own yard. What a creative recipe! Thank you for sharing.
Another post from Toronto, this time Torview entered her ‘Swiss Potato Pancake Rosti’ which is really easy to make, looks delicious and I’m sure tastes yummy too.
Shu Han from Mummy I Can Cook entered a really recipe for Saag Aloo adding seasonal new potatoes called ‘Spinach Curry with Jersey Royal Potatoes‘ which I think I’ll be making tonight for supper. The colour of the spinach in this dish is so vibrant and is simply stunning.
Well timed for Father’s Day, R&R from Tadka Pasta made ‘A Puffy Pie for Peachy Dad’ which was adorable and very clever, using seasonal peaches. They then followed this up with a second entry called ‘Cool Cantaloupe Salsa’ which also looked delicious. Thank you for sharing twice!
The gorgeous Jacqueline from Tinned Tomatoes who also kindly keeps the Food Blog Diary featuring all of these wonderful blog events made a recipe from Annabel Langbein’s new book The Free Range Cook called ‘Blueberry Crumble Cake.’ This is actually my favourite cookbook of the moment and I WILL be making this cake soon with seasonal blueberries. Thanks for linking up, Jacqueline.
Ahh, the lovely Sally from My Custard Pie in Dubai linked up a great recipe using okra, brilliantly entitled ‘I will not ever never eat an okra,’ when some okra arrived in her seasonal Bumble Box veg box. I love Sally’s posts and beautiful photographs. Go and check them out!
Next, a gorgeous recipe for ‘Devon Cream Tea with a Twist’ came from Laura at How to Cook Good Food. I love the idea of using seasonal strawberries and baking your own rolls for cream tea sandwiches!
A very beautiful and unusual recipe came from Dancing Veggies called ‘Zucchini Fritters and Cucumber Sauce’ making great use of seasonal courgettes/zucchini.
MeLikey UK made and entered a beautiful ‘Broad Bean, Mint and Feta Salad’ taking seasonal broad beans and pairing them with Crispy Sea Bass. MeLikey also told us that in Italy, many people carry a broad bean in their pocket for good luck!
Marija at Palachinka made ‘Royal Cherry Cakes’ and since cherries are currently in season in the UK, I would encourage everyone over here to give these a go! Adapted from a Serbian magazine, Sale & Pepe, the cherry cakes are served with a sour cherry sauce.
Marija then wowed me with her truly delicious looking ‘Red Currant Pie’
Both of these entries look truly wonderful. Thank you Marija.
Katie Bryson over at Feeding Boys and a Firefighter made ‘Father’s Day Chocolate Beetroot Brownies’ making fine use of the seasonal beetroots in her allotment. I have tried chocolate cake with beetroot in the past and have to say I loved it, so I will definitely be trying these. Thank you Katie for linking up. They look truly decadent yet easy to make. I love the plate!
Mel, over at Sharky Oven Gloves not only managed to graduate from St Andrew’s University but also managed to make this lovely jam using seasonal strawberries called ‘Strawberry & Pimm’s Jam‘ adapted from BBC Good Food making her this month’s very worthy winner. I agree Mel, it must be Pimm’s O’clock! Congratulations!
SGD at Cook-a-Doodle-Do made ‘Mango Kulfi’ using seasonal mangoes which looked divine, I will definitely give this a go over the summer. Thank you for sharing this lovely recipe.
Clare, over at The Vegetarian Experience shared another vegetarian recipe called ‘Aubergine and Red Pepper Creamy Rigatoni,’ which looked yummy and also used my favourite type of pasta. Thanks for entering this one Clare!
Finally, I was inspired to link up a seasonal Polish Potato Salad recipe given to me by my mother. We would always eat this salad at home at parties and other family occasions and it is a great way to make good use of seasonal new potatoes.
Once again, thank you to everyone who entered. I look forward to all the entries for