Tag Archives: Summer

Pimm’s

Posted in Drinks & Cocktails by

There is nothing more delicious on a hot summer day than a glass of Pimms. The ultimate british summer cocktail (almost guaranteed to feature on ever cocktail menu in the country during the summer months). It’s the quintessential english drink. It’s also an absolute favorite of mine, it’s very easy to slip down a jug or two of these babies.

Sadly for those of us living in Korea, it’s not very easy to procure. In fact I have never successfully found a bottle myself, although I still belive they are out there somewhere. I find its easier to always come prepared and pick up a bottle or two at the airport every time I venture home. We also managed to find it in Langkawi when we went to Malaysia last year. If your lucky enough to have a british friend, then beg them to bring you a bottle so you too can revel in this summer delight.

Ingredients

200 ml Pimms

1 liter of lemonade (7up/Sprite USA/CiderKorea)

1/2 Lemon

1/2 Lime

1 Orange

1/2 a Cucumber

5 Strawberries

A handful of raspberries or blueberries (optional)

A bunch of mint

Directions

Chop all your fruit and put into your jug. It’s up to you if you like your fruit little or large. Add the Pimms and lemonade and a few ice cubes and stir. Serve in a highball glass and enjoy. Voilà a delicious jug sized drink.

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Rosemary and Lemon Roast Chicken

Posted in Recipes by

So chickens are on sale this week in my favorite supermarket a bargain a 3,000 each. I considered it to be such a bargain that I decided to buy two and eat twice as much, saving myself no money at all (boy am I smart). I must state that chickens here are rather on the small side, to stay the least . It’s certainly not beyond the realm of possibility to eat a whole one (or two). I must confess though that I didn’t eat all the meat, I had some left over which I used to make Thai Chicken noodle soup the  recipe coming later this week. Most of my roast chicken recipes are more of a winter theme, so to summer it up I served it with rice salad. The left overs also made a great lunch to take to work. My schools dinners are poor at best, unless boiled bean sprouts and kimchi float your boat? They do not float mine!

Ingredients 

Roast Chicken

1 whole chicken

1/4 of a lemon

2 sprigs of rosemary

2 cloves of garlic

1-2 table spoons of olive oil

A pinch of salt and pepper

Rice Salad

200g of brown long grain rice (I used brown as that’s what I prefer but white would be ok too)

1 green pepper

1 red pepper

1 yellow pepper

15 cherry tomatoes

1/2 cucumber

A bunch of spring onions

1 lemon (or just use the 3/4 left over from the chicken)

1 tablespoon of olive oil

A pinch of salt and pepper

2 tablespoons of balsamic vinegar.

Directions

Put the two sprigs of rosemary, the wedge of lemon, and the garlic inside the chicken. Rub the outside of the chicken with olive oil and sprinkle with salt and pepper, cover with tin-foil and roast for about an hour at 200. Cooking times may vary, it may need longer depending on the size of the chicken. To check it’s done, cut into the thick part of the thigh,if the juice runs clear its ok. Once the chicken is done, cook for a further 10 minutes without the foil just to crisp up the outside.

For the rice salad, cook your rice and then run it under cold water when it’s done. Leave it to drain. Chop the peppers, tomatoes, cucumber, and spring onions into small pieces and mix them in with the rice. Add the lemon juice, balsamic vinegar, olive oil, and a pinch of salt and pepper. Feel free to add some fresh herbs if you have some on hand. Voilà my easy roast chicken and rice salad!

Gazpacho

Posted in Recipes by

I was unsure about what I was going to make for dinner tonight, I was keen to make something new but I didnt know what. I decided to just go to the fruit and veg market and see if inspiration struck. It did, I couldnt belive my eyes when I saw they were selling 700g tubs of ripe tomatoes on the vine for 1,000 won (50p to those at home)I bought 3 packs. I realize that many of my recent recipes feature tomatoes but they are in season here in Korea and I’m a big fan of sesonal ingredients as they are cheap and plentiful. A quick search on my iPhone told me I needed cucumber and red peppers which I picked up at the veg market both 4 for 1,000 and a red onion which I knew the ajummas on the side of the road had, I got about 10 for 2,000 from my favourite ajumma, she even threw in a free nectarine.

This is the perfect meal to make, when the weather is hot and humid and you need cooling down. I can’t believe how quick and easy this recipe is to follow, dinner will be made in 10 minutes, it’s healthy, nutritious, and delicious. I’ve just eaten two bowls and it’s extremely filling and low calorie, a definite bonus after all my recent indulging, especially since its bikini weather.

Ingredients 

700g ripe tomatoes

1 red onion

1 cucumber

1-2 cloves of garlic (chop the garlic and pour boiling water over it first if you find the taste of raw garlic too strong)

2 red peppers

2 teapoons of white sugar

2 teaspoons of salt or celery salt (I used one of each)

1 teaspoon black pepper

1 teaspoons of white wine vinegar or apple cider viner

2 generous glugs of olive oil

1 tablespoon of freshly chopped coriander (optional)

1 teaspoon of freshly chopped parsley (optional)

A little lemon juice.

Directions

Roughly chop the onion garlic, cucumber red pepper and  tomatoes (reserve 6 or 7 for the end)  and blend until smooth. If you do not have a blender just chop everything as finely as possible, although of course this will take more time. Pour this into a large bowl and add the salt, pepper, sugar, vinegar, lemon juice, chopped herbs, and 1 glug of olive oil and sir well.  Chop the remaining tomatoes and add to the soup to give it some texture then drizzle the remaining olive oil over the top. Garnish with spring onions or fresh parsley or basil. This dish is traditionally served ice cold so leave it in the fridge for an hour or two or add few chunky ice cubes if your serving it straight away. Et voilà, a tasty summer soup in minutes!