Authors: Nigella Lawson
Forever Summer
CONTENTS
ABOUT THE BOOK
Fresh, innovative, versatile and delicious, it’s summer all year round and from all over the world with Nigella. With all the style and class of her earlier books, and a whole new concept, this is a wonderful and wide-ranging book of summer recipes which can be eaten at any time – from irresistible Italian antipasti and Greek mezze to Californian cuisine, from beach picnics to Indian summer evenings at home, from light lunches to seductive suppers. This gorgeous book, written with all Nigella’s characteristic flair and passion, ties in with her Channel 4 TV series and contains 40 or so additional recipes added exclusively for the book.
ABOUT THE AUTHOR
Nigella Lawson is the author of bestselling books –
How to Eat
(‘may just be the best cookery book ever’
Daily Telegraph
),
How to be a Domestic Goddess
(British Book Awards 2001),
Nigella Bites
(WHSmith Award 2002),
Feast
(‘a voluptuous and delicious piece of food writing’
Guardian
),
Nigella Express
(no. 1 bestseller with over 1 million sales),
Nigella Christmas
(‘everything to make your Christmas sparkle’
Independent
) and most recently
Kitchen
(‘another blockbuster – hearty and wholesome’
Daily Express
) – which, together with her successful TV series and her recent iPhone App,
Nigella Quick Collection
, have made hers a household name around the world. She lives in London with her family.
Also by Nigella Lawson
HOW TO EAT
THE PLEASURES AND PRINCIPLES OF GOOD FOOD
HOW TO BE A DOMESTIC GODDESS
BAKING AND THE ART OF COMFORT COOKING
NIGELLA BITES
FEAST
FOOD THAT CELEBRATES LIFE
NIGELLA EXPRESS
GOOD FOOD FAST
NIGELLA CHRISTMAS
FOOD, FAMILY, FRIENDS, FESTIVITIES
KITCHEN
RECIPES FROM THE HEART OF THE HOME
List of Recipes
Barbecue
Barbecued Loin of Lamb, Three Ways
Barbecued Sea Bass with Preserved Lemons
Coconut and Chilli Salmon Kebabs
Grilled Sardines with Lemon Salsa
Grilled Tuna with Wasabi Butter Sauce
Red Mullet with Sweet and Sour Shredded Salad
Salmon Kebabs with Pomegranate Molasses and Honey
Beef
Cold Roast Beef with Lemon Salad
Thai Crumbled Beef in Lettuce Wraps
Bread
Dips
Cheese
Baked Pasta Shells Stuffed with Spinach and Ricotta
Baked Ricotta with Grilled Radicchio
Griddled Aubergines with Feta, Mint and Chilli
Puy Lentil, Goat’s Cheese and Mint Salad
Watermelon, Feta and Black Olive Salad
Chocolate
Caramelised Pineapple with Hot Chocolate Sauce
White Chocolate and Passionfruit Mousse
White Chocolate Ice Cream with Hot Blackberry Sauce
Curries
Keralan Fish Curry with Lemon Rice
Desserts
Arabian Pancakes with Orange-Flower Syrup
Banana and Butterscotch Upside-Down Tart
Caramelised Pineapple with Hot Chocolate Sauce
Chilled Caramelised Oranges with Greek Yoghurt
Eastern Mediterranean Cheesecake
Figs for a Thousand and One Nights
Gingered and Minty Fruit Salad
Slut-Red Raspberries in Chardonnay Jelly
Strawberry Meringue Layer Cake
White Chocolate and Passionfruit Mousse
Drinks
Elderflower and Passionfruit Cooler
Eggs
Fish and Seafood
Barbecued Sea Bass with Preserved Lemons
Coconut and Chilli Salmon Kebabs
Grilled Sardines with Lemon Salsa
Grilled Tuna with Wasabi Butter Sauce
Keralan Fish Curry with Lemon Rice
Linguine with Chilli, Crab and Watercress
Marinated Salmon with Capers and Gherkins
Prawn and Black Rice Salad with Vietnamese Dressing
Red Mullet with Sweet and Sour Shredded Salad
Salmon Kebabs with Pomegranate Molasses and Honey
Sea Bass with Saffron, Sherry and Pine Nuts
Squid Salad with Lime, Coriander, Mint and Mizuna
Three Fishes with Three-Herb Salsa
Fruit
Banana and Butterscotch Upside-Down Tart
Caramelised Pineapple with Hot Chocolate Sauce
Chilled Caramelised Oranges with Greek Yoghurt
Coconut and Chilli Salmon Kebabs
Elderflower and Passionfruit Cooler
Figs for a Thousand and One Nights
Gingered and Minty Fruit Salad
Gooseberry and Elderflower Ice Cream
Slut-Red Raspberries in Chardonnay Jelly
Strawberry Meringue Layer Cake
Watermelon, Feta and Black Olive Salad
White Chocolate and Passionfruit Mousse
Ice Creams and Sorbets
Gooseberry and Elderflower Ice Cream
Vin Santo Ice Cream with Cantuccini
White Chocolate Ice Cream with Hot Blackberry Sauce
Lamb
Barbecued Loin of Lamb, Three Ways
Bulgar Wheat Salad with Pink-Seared Lamb
Lamb Cutlets with Yoghurt and Cumin
Lamb Patties with Hummus and Pitta
Nuts and Pulses
Chicken, Almond and Parsley Salad
Double Courgette and Bean Salad
Lamb Patties with Hummus and Pitta
Pappardelle with Courgettes, Sultanas and Pine Nuts
Puy Lentil, Goat’s Cheese and Mint Salad
Sea Bass with Saffron, Sherry and Pine Nuts
Summer Minestrone Alla Genovese
The Rainbow Room’s Carrot and Peanut Salad
Pasta
Baked Pasta Shells Stuffed with Spinach and Ricotta
Linguine with Chilli, Crab and Watercress
Pappardelle with Courgettes, Sultanas and Pine Nuts
Rigatoni al Pomodoro e Prezzemolo
Short Pasta with Asparagus, Lemon, Garlic and Parsley
Spaghetti Aglio Olio Peperoncino
Pork
Potatoes
Poultry
Chicken, Almond and Parsley Salad
Chicken Salad with Spinach and Lardons
Gingery Duck with Red Onion and Orange Salad