Forever Summer by Nigella Lawson published by Chatto and Windus in 2002. It was released as ‘Nigella Fresh: Delicious Flavors on Your Plate All Year Round’in the US with a different cover picture. Canada has the Forever Summer title with the US versions cover picture, as does the paperback one here. I cooked single minded-ly from it for months after its release. This was pre blogging days, pre digital camera even for most of it. I can hardly believe it has been 10 years since it was first released.
Forever Summer is a fairly healthy cookbook, well certainly for the savoury foods. Its chapters are pretty conventional for Nigella: First Course, Second Course, Puddings and Finally Drinks; though these are subdivided into pasta, salads etc. There are bright and colourful pictures of many of the dishes, and also (I think) really stunning and beautiful chapter heading scenic shots.
There are so many lovely recipes in this book that I’ve cooked, The Ultimate Greek Salad is wonderful, as is the Kerelan Fish Curry with Lemon Rice, the four chicken salads (my favourite is below), and Chicken and Cashew Nut Curry. On the sweet side there is Caramelised Pineapple with Hot Chocolate Sauce, Anglo Italian Trifle – a blackberry and Limoncello delight, Cheesecake Ice Cream and White Chocolate Ice Cream with Hot Blackberry Sauce.
I have blogged about some other dishes from this book see here if you like for Mint Chocolate Mousse, White Chocolate and Passion Fruit Mousse, Courgette Fritters, Rhubarb Fool, Vanilla Shortbread, Slut Red Raspberries in Chardonnay Jelly and Dime Bar Ice Cream.
Seared Mustard-Coated Salmon with Beetroot, Dill and Mustard Seed Salad and Hasselback Potatoes
I adore this main course, the salmon is made special with a sprinkle of mustard powder and sugar. The beetroot salad is gorgeous, it should be raw, but sometimes I use cooked (not in vinegar here though!) and these potatoes just finish everything off beautifully.
This is another favourite I think it is at its best with a little yoghurt ‘sauce’ to go with it, either plain Greek or minty natural.