Forever Summer

It won’t be a surprise to regular readers that I’ve been a big fan of Nigella Lawson’s books for a long time now. I thought it would be good to visit one of my much cooked from books of Nigella’s.

I tend to blog about new books more than old favourites, but I’m hoping to redress this over the next while, and post about both. I’ve never posted about Nigel Slater or Rick Stein (yet), omissions that definitely need rectified as they are two of my favourite food writers! I digress though…

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.

Caesar Cleopatra

I do think this is my favourite ever chicken salad. It is simple but always so good. Mind you it was a close run for first with the Golden Jubilee Chicken - a mango and chicken salad, which I’ve also made a lot.

(Water) Melon and Feta Salad

I used a different melon here, and have tried all sorts of melons beside the watermelon which I’m not so keen on. Everything seems to go. This one is refreshing.

Lemon CupcakesI have loved these since the very first time I made them, yummy!

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.

Za’atar Chicken with Fattoush

Unusual, but good!

Raspberry and Strawberry Chocolate Pavlova

This chocolate flavoured pav should be served with just raspberries. I prefer it with either just strawberries or a mix of raspberries and strawberries.

Chicken Pilaf

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.

Strawberry Ice Cream

A classic.

Raspberry Ripple Ice Cream

Another classic and another one I just go mad for. Nigella adds in a bit of balsamic vinegar to the raspberry puree with works. I sometimes use raspberry liqueur instead of the vinegar too.

Next Up: Hairy Dieters by the Hairy Bikers