It's picnic time! Ten gloriously sunny recipe ideas from Paola to get you ready for a season of outdoor eating.

Summer cooking, or lack thereof, should be a simple affair. While in the winter most of us long for slowly simmered comfort foods, the summer has us craving lighter, fresher meals- things like salads, tasty sandwiches, cold- from- the- fridge soups and fruity desserts.

The following recipes include some of my favourite warm- weather classics.  You’ll find ideas for speedy midweek suppers, yummy picnic foods and ‘easy-peasy’ desserts. So pour yourself a chilled glass of rosé and get ready to enjoy one of the most bountiful seasons of the year!

Bruschetta with Tomato and Mozzarella
Serves 4

Bruschetta can best be described as an open sandwich consisting of grilled bread rubbed with garlic and topped with vegetables, meat or cheese. It’s a wonderful way to start a barbecue but serve it with a green salad and you have an easy, tasty lunch.  

I usually take the simplistic approach and serve my bruschetta with tomatoes.  Another idea is to leave out the tomatoes and just sprinkle your mozzarella with a little basil and some finely-minced red chilli instead. Bruschetta is also delicious served with a guacamole topping of mashed avocado, lime juice, chopped coriander and a drop of olive oil.  

Tip:  Make sure your ingredients are top notch as this can make or break simple recipes such as this one!  Your tomatoes should be perfectly ripe and juicy and if possible, finish your bruschetta off with a good drizzle of the best extra virgin olive oil you can get your hands on.

*1 French bread stick (stokbrood), cut into four pieces and each piece cut in half
*good- quality extra virgin olive oil
*1 clove of garlic
*3 medium tomatoes, sliced
*2 x 125g balls of mozzarella, sliced
*oregano and salt & pepper, to taste

Cut the bread into four pieces and slice each piece in half.  Brush each piece with a little olive oil and grill for about 3-5 minutes per side, or until nicely browned.  This can also be done stovetop in a griddle pan.  Rub the garlic into the bread while it is still hot.  Arrange the tomato and mozzarella slices on top of the bread. Sprinkle with the oregano, salt and pepper and drizzle with a touch of olive oil.  Serve immediately.

Pan- Bagnat
Serves 4

If you’re looking for the ultimate sandwich to take along on a picnic, look no further!  Pan-bagnat, which basically means ‘wet bread’ is a specialty of the region of Nice, France and includes some of the ingredients found in a traditional salade niçoise- anchovies, olives, tomatoes and eggs. The beauty of this sandwich is that it gets better the longer it sits. With time, the flavours get a chance to develop and seep into the bread.  

If serving this as part of a picnic, I recommend you make the sandwich early in the morning, keep it in the fridge until you are ready to go and then just toss it in cooler along with some fresh fruit and a bottle of Pinot Grigio!

This is my version. Of course, there’s nothing to stop you from using your own imagination and experimenting with other ingredients!

Tip:  When making the dressing, go easy on the salt!  The rest of the ingredients are pretty salty on their own.

*1 round loaf of bread (I like to use pain de campagne or focaccia)
*3 tbsps good- quality extra virgin olive oil
*1 tbsp red wine vinegar
*1 tsp Dijon mustard
*1 garlic clove, pressed
*salt & pepper to taste
*1-2 medium tomatoes, or enough to cover the surface of the cut bread, sliced
*1 small shallot, very thinly sliced
*1 small can of anchovies in olive oil
*2 hard-boiled eggs, sliced
*15 black olives, halved
*1 tbsp chopped capers
*chopped parsley
*salad leaves of your choice

Cut the bread in half.  Make a dressing by whisking together the oil, vinegar, mustard, pressed garlic clove, salt and pepper. Drizzle the dressing over both bread halves. Begin by layering the tomato and shallot on the bread, follow with the anchovies, eggs, olives, capers and parsley.  Layer a few leaves of salad on top of the ingredients, close the sandwich and cut it into four pieces. Wrap the cut sandwich tightly in two layers of aluminium foil. I like to put the packed sandwich on a plate and then weigh it down with something heavy.  Allow the sandwich to rest for at least three hours.  Serve at room temperature.

Asparagus and Ham Baguette
Serves 1

The inspiration for this sandwich comes from a lovely alfresco meal I recently had while visiting the annual asparagus fair in Limburg.  While I do agree that this way of eating asparagus does the beautiful vegetable absolutely no justice, I feel that the sandwich definitely has something special and summery about it- in a kitschy sort of way.  

This is just the thing to enjoy in your garden on a sultry summer evening.  Add a bowl of soup (dare I suggest it- asparagus!) and dinner is solved.

*1 small baguette
*butter
*chopped parsley
*6 asparagus spears, bottled
*6 slices of thinly sliced cured ham

Slice your baguette in half.  Thinly butter each half and sprinkle liberally with the parsley. Roll each asparagus spear in a slice of ham and place them on the bread.  Close the sandwich and serve immediately.

Gazpacho
Serves 8-10

Who can possibly resist a soothingly cool glass of gazpacho on a hot summer’s day?  This zesty Spanish soup practically lives in my fridge during the warmer months.  It’s quite a refreshing snack, super healthy and easy on the waistline too! You can also serve it as a light lunch with a loaf of pan Gallego and a bottle of extra virgin olive oil for drizzling. And yes, this definitely qualifies as portable food.  Fill a thermos with the gazpacho and take it along on your next picnic.

Tip:  Pan Gallego is a type of Spanish bread somewhat similar to baguette. It has a thin, crispy crust and a dense, chewy crumb.  I recommend a visit to Hollandaluz (Haarlemmerstraat 71, Amsterdam) for the best pan Gallego ever.

*1 large cucumber cut in thick pieces
*3 shallots, peeled and halved
*1 red bell pepper, cored and quartered
*2 cloves of garlic, bruised (you can do this with a pestle or with the back of a knife)
*1 litre of tomato juice
*juice of two limes plus lime wedges for serving
*2 tbsps red wine vinegar,
*1 tsp fine sugar
*50 ml extra virgin olive oil
*1 small bunch chopped coriander
*salt & pepper to taste

Put your cucumber, shallots, bell pepper and garlic cloves in the food processor and blitz until finely chopped.  Transfer your chopped veggies into a big bowl, add the rest of the ingredients and stir thoroughly. Taste, adjust the seasoning if necessary and refrigerate for at least two hours before serving. Serve with lime wedges. If you’re not as greedy as me, you can keep the gazpacho for up to three days in the fridge.  

Pasta al Sugo Crudo
Serves 4

The inspiration for this recipe for raw tomato sauce comes from Nigella Lawson’s 'Forever Summer', a mouth-wateringly tempting cookbook chock-full of delicious summer recipes accompanied by stunning photography. Again, this is one to attempt only when tomatoes, preferably organic ones, are at their best (July to September). I like to serve this family-style. Once the dish is done, just transfer it to a nice serving bowl and present it along with fresh bread, a bottle of extra virgin olive oil, a bowl with the basil and one with the mozzarella, a crisp, green salad and a bottle of your favourite Chianti.

Tip: Make your own rosemary sugar by throwing a sprig of fresh rosemary into a small pot of sugar.  Add about a teaspoon of the sugar to tomato based sauces.  It lifts the flavour of the tomatoes and cuts through their acidity.

*1 kilo of the best tomatoes you can get your hands on
*1 teaspoon rosemary-sugar, or plain fine sugar
*2 cloves of garlic, bruised
*80 ml good- quality extra virgin olive oil
*2 tbsps balsamic vinegar
* salt & pepper to taste
* a small bunch of basil, leaves torn, to serve
*2 x 125 g balls of mozzarella
*500 g cooked pasta (I prefer to use wholegrain spaghetti)

Make a small cross on the bottoms of your tomatoes using the tip of a sharp knife. This will make them easier to peel after they are blanched. Put the tomatoes in a large bowl and blanch them by pouring enough hot water over them so that they are fully submerged.  Let them sit for 3-5 minutes. Drain them, let cool slightly and then peel by tugging on the skins around the cuts you made on the underside. Cut the tomatoes in half and scoop out the seeds and core using a spoon. Roughly chop the tomatoes and toss them into a bowl with the rest of the ingredients (except the basil and mozzarella).  Stir thoroughly, cover the bowl with cling-film and let the tomatoes marinate in the fridge for at least two hours and up to eight.  
Prepare your pasta according to package instructions.  Take the sauce out of the fridge and fish out the two garlic cloves.  Throw the hot, drained pasta into the bowl and toss to mix.  I like to serve this with the basil and chopped mozzarella on the side so that people can garnish their own plates.

Strawberry Salad with Crema di Balsamico
Serves 2

Perhaps I should first mention that I have a deep love for balsamic vinegar. Its mellow tartness and sweet notes make all other vinegars pale in comparison. When it comes to desserts or salads such as this one, nothing can beat crema di balsamico- a reduced form of balsamic vinegar with an intense, bittersweet flavour and a thick, syrupy consistency. In this recipe, inspired by one featured in Jamie Oliver’s fantastic book, ‘Jamie at home’, strawberries are marinated in crema, olive oil, basil, salt and a fearless grinding of mixed peppercorns. They are then served with thick slices of grilled halloumi and mixed green leaves.  The combination of sweet, salty and bitter flavours is guaranteed to make each bite sparkle in your mouth!  Serve with crusty bread or a small bowl of couscous.

*450 g strawberries (small ones left whole, bigger ones halved)
*1 tbsp Crema di Aceto Balsamico (available at better stocked supermarkets or at Oil & Vinegar shops)
*2 tbsps good- quality extra virgin olive oil
*1 tbsp chopped, fresh basil, and four big leaves left whole
*salt and a generous grinding of mixed peppercorns
*200 g mixed green leaves (a mix with rocket and watercress would go particularly well with this)
*4 thick slices of halloumi (available at better supermarkets and Turkish or Moroccan shops)

Wash and hull (pull of the green bit) your strawberries. Put them in a large bowl and add the, crema, oil, basil and salt and pepper to taste. Stir gently to coat and let them marinate for about an hour at room temperature. Ten minutes before serving, heat up a griddle pan and grill the halloumi slices on which you've placed a big leaf of basil, basil side down, for about 3-4 minutes per side. Gently toss the mixed leaves together with the marinated strawberries. Serve the salad with the grilled halloumi slices and drizzle with a little more oil and crema. Dot plates with a little crema for extra prettiness!

Tomato Tarte Tatin
Serves 4

Although I am not very likely to turn to my oven for summer cooking, I don’t mind making an exception for this fantastic tarte tatin.  It’s an absolute stunner and easy to prepare if you use ready-made puff pastry. I love to serve this as a ‘celebrate- the- weekend’ outdoor meal on Friday evenings.  Add a salad, a bottle of wine and perhaps a bowl of ice-cream topped with fresh strawberries and a drizzle of crema di balsamico to finish off.

*1 kilo good tomatoes
*olive oil
*salt and a good grinding of fresh pepper, to taste
*different types of herbs of your choice, chopped (I used rosemary, thyme and oregano from my garden)
*150 g chèvre (soft goat cheese)
*5 sheets of ready- made puff pastry (bladerdeeg)
*85 g tapenade noir (available at Oil & Vinegar shops)
*basil to serve

Preheat your oven to 180 C and grease a 25 cm quiche form or tarte tatin pan (love the ones from Le Creuset!) with a little olive oil. Cut the tomatoes in half and core them completely.  Put the tomatoes cut-side up in the prepared pan and sprinkle them with the chopped herbs, a little oil and salt and pepper to taste. Bake the tomatoes in the oven for half an hour or until they are soft.  In the meantime, defrost your puff pastry by leaving the sheets out on a well-floured surface. Press four sheets together to form one larger square sheet. Cut the remaining sheet into eight strips and press the strips around the edges of the large sheet you’ve just made. Spread the tapenade over the puff pastry sheet. Take the tomatoes out of the oven and fill the tomato halves with the cheese. Cover the tomatoes with the puff pastry (tapenade-side down), prong the surface of the pastry with a fork to make air holes and return the pan to the oven. Bake the tarte tatin for approximately 35 minutes, or until the pastry is nicely browned. To serve: Place a big plate over your pan, slide on a pair of oven gloves and flip the tarte tatin over onto the plate.  Scatter with basil leaves over the top and serve warm with a simply-dressed green salad.

Strawberry Clafoutis
Serves 4-6

Clafoutis is a sinfully delicious 'cakey-puddingy’ dessert that hails from the Limousin region in France.  It is usually made with unpitted cherries but I pretty much make it with any type of seasonal fruit.  At this time of year, I couldn’t think of a better alternative to cherries than strawberries.  This is quite a girly dessert but it’s guaranteed to go down a treat with the boys as well! Don’t forget to serve it with a bowl of crème fraîche and powdered sugar.

*500 g strawberries
*200 ml double cream
*1 vanilla pod, cut in half, seeds scraped out
*100 ml milk
*3 eggs
*70 g fine sugar
*80 g flour
*½ tbsp almond extract, or just use vanilla extract
*crème fraîche and powdered sugar, for serving

Preheat your oven to 180 C. Butter a 25 cm quiche form or pie plate and line it with a layer of whole, washed and carefully dried strawberries. I cut the tops off so that they sit nicely in the dish. Heat the cream along with seeds from the vanilla pod and the pod.  Let it cook gently without boiling for about three minutes.  Remove from the heat, fish out the vanilla pod and discard.  Add the cold milk and set aside.  Meanwhile beat the eggs with the sugar, flour and almond extract. Add the cooled cream and milk mixture to the eggs while beating and pour the mix over the berries. Bake for 35-40 minutes and serve warm with crème fraîche and powdered sugar. Bliss!

No- Bake Date Tart
Serves 8
I had a slice of this heavenly creation one sunny afternoon on the terrace of Bagels & Beans and was set on making something similar- until I found the original recipe! Do try it and please, have a good chai latte along with it.

*190 g butter
*70 g brown sugar
*1 egg, beaten
*375 g chopped dates
*½ a roll of Maria cookies (digestives, I used the ones from Verkade), broken in pieces of about 1cm
*dried coconut for sprinkling
*orange slices for serving

Gently melt the butter, add the sugar once the butter is melted and stir thoroughly. Add the egg to the pan stirring constantly. Cook briefly while stirring. Add the dates and cook for one minute. Keep stirring! Add the cookies and mix well. Pour the mixture into a greased 22 cm tart pan, press it evenly into the pan and let the tart set for 1 ½ hours in the fridge before cutting. Serve with thin orange slices and grated coconut.

Helado de Pasas de Malaga, or Malaga Raisin Ice-cream
Serves 8

This boozy ice cream recipe comes from another gorgeous book filled with meals guaranteed to make your summer just a little more delicious- 'Moro', by Sam and Sam Clark. I know a lot of people might be adamant to give this a go thinking there are plenty of good choices of ready- made ice-cream available at the supermarket. Trust me on this one. Once you’ve experienced what fresh ice-cream tastes like, you’ll thank yourself for making the extra effort.

*600 ml double cream
*300 ml milk
*1 small cinnamon stick
*1 vanilla pod
*7 egg yolks
*85 g caster sugar
*100 g raisins covered with 100 ml Pedro Ximenez sherry or Pedro Ximenez Malaga wine

“Place the cream, milk and cinnamon stick in a large saucepan. Split the vanilla pod in half lengthways and scrape the tiny seeds into the pan.  Heat until just below boiling point, then remove from the stove.  Beat the egg yolks and sugar together for 5- 10 minutes until pale and thick.  Loosen the egg with a little of the cream/ milk mixture, then pour the egg back into the saucepan, scraping the bowl out with a spatula.  Whisk well to mix everything properly and return to a low heat, stirring constantly.  Heat gently to cook out the egg but be careful not to curdle it.  When the mixture thickens and just before it bubbles, remove from the heat, pour into a bowl and place over iced water to cool.

Churn in an ice cream machine (in batches if necessary), adding the raisins and sherry towards the end of the churning.  For those without an ice cream machine, try freezing the ice cream by hand, but remember to stir every half hour to prevent crystallization.  Stirring well will also help distribute the raisins evenly as they tend to sink to the bottom before the custard hardens enough to suspend them.  This process will take about two hours, depending on the temperature of your freezer.

Serve with a chilled glass of Pedro Ximenez on the side or poured over the ice cream.”

So there you have it!  Enjoy!

Blogger Paola Duque-Westbeek has a passion for good food and the Dutch culture of the Golden Age. She has obtained a BA in Dutch Studies at the University of Leiden with an emphasis on Dutch 17th century painting.  In the future she hopes to publish a book about pure food and eating well."

For more information on Paola and culinary delights visit Paola's blog
In my life (http://inmylife-paola.blogspot.com/) and click on Mijn Zoete Leven to find out more about her open day in the Netherlands on Saturday, August 2^nd from 2PM- 4PM.