Summer lunch in your garden

We are looking for every opportunity to gather family and friends for common meals during the summer. Use your allotment garden to have a good time and relax. What is more delicious for a summer lunch than a good pie with salad and sourdough bread, served with a glass of wine or lemon drink and a delicious cake for dessert. Lay the perfect table in your garden. A beautifully set table in your allotment garden raises the mood and spirits. A dinner table filled with delicious food and good drink is often creating good memories. You can set the table beautifully with simple means, a pretty canvas and your fine porcelain for daily use. Time to drink champagne and dance on the table.

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Tintin's tomato pie​

Oven temperature 225 degrees

Servings 4

Pastry
2 ½ cups flour
100 grams butter
1 ml baking powder
2 tablespoons cold water

Filling
5 large tomatoes
10-15 Black olives
3 cups grated cheese
2 eggs
1 cup milk + 1 cup cream salt and pepper

French salad dressing

2 tablespoons vinegar or juice of lemon juice
salt and black pepper
1 large clove garlic
4 tablespoons oil

Mix vinegar or juice of lemon juice, salt and pepper. Add the minced garlic and finally oil. Shake or mix well
before serving.

Mix flour and baking powder into a bowl. Chop the butter into small pieces and pinch together to form a crumbly mixture. Add the water and work into a dough and chill it for 30 minutes. Line a pie dish with pastry and bake pie shell for about 10 minutes. Remove the dish and sprinkle cheese over the bottom. Add tomato slices alternately with cheese and olives. Mix eggs, milk, cream, salt and pepper and pour the mixture and bake for about 20 minutes until pie is golden and egg mixture solidified. Served with green salad, french dressing and a good bread.

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If you have not got the time of complicated cooking even a simple meal can bring happiness to your life and be a relaxing time in your garden. Prepare a good salad with bread, served with a glass of wine or a pint of beer and a refreshing lime cheesecake with homemade plum jam for dessert. Enjoy!

Garbo's french salad

Servings: 4

300 grams green beans
6 boiled cold potatoes
1 head of lettuce
1 can of tuna in water
1 box anchovies with capers
20 black olives
3 hard boiled eggs
2 sliced tomatoes
1 onion into rings
French dressing (1 tablespoon vinegar, salt and pepper, 3 tablespoons of oil)

Boil the beans in lightly salted water for about 8 minutes. Rinse the beans in cool water. Share eggs in halves. Cut the potatoes. Shred the lettuce head. Add up the salad on a platter and add the remaining ingredients. Finish with onion rings and olives. Finally, sprinkle over the dressing. Ready to serve with good bread.

Dante´s homemade pesto

2 large handfuls of basil leaves
1 cup oil
1 clove garlic
1 cup grated Parmesan cheese
1 cup pine nuts / walnuts or peanuts without salt

Mix all ingrediients to a smooth consistency.
Serve with pasta or salmon.

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Barley water is a good and refreshing lemon drink which is suitable for most meals. King Gustav VI Adolf  of Sweden was apparently very fond of Barley water. He was served Barley water at all meals instead of alcohol. More recipes are available in Gallery 2, in Gallery 3 and in the Image of the Month.

Barley water

2 litres

1 cup pearl barley
1 ½ litres
3-4 lemons
2 litres of water
1 cup sugar

Boil barley grains with 1 ½ litres of water for 30 minutes. Strain away from the grains. Allow it to cool down. Scrub the lemons carefully. Peel the outer skin of the lemons and slice the lemon . Mix the lemon  with sugar. Boil 2 litres of water and pour over the peels and sugar. Let it cool down and strain out the shells. Squeeze the lemons. Mix the lemon juice, the decoction and the syrup. Serve with ice cubes.

Monet's rhubarb cake

Servings: 6
Oven temperature 150 degrees

600 grams rhubarb
2 cup sugar
2 cups rolled oats1 3/4 cup flour
a pinch of vanilla sugar
½ teaspoon baking powder
125 grams butter
½ cup syrup
½ cup whipping cream
strawberries

Mix all dry ingredients in a bowl. Melt the butter in a saucepan with syrup and cream. Mix with the dry ingredients. Cut the rhubarb into 3 cm thick pieces and put them in a greased pie dish. Spread over batter. Bake for 40 minutes in middle of oven until the cake is brown. Garnish with strawberries. Serve warm with clotted cream or vanilla ice cream

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Lime - cheeseake

Servings: 4
4 cup glasses

8 digestive biscuits
2 cups sour cream
2 cups philadelfia cheese
3 teaspoons vanilla extract
1 lime (zest and juice)
plum jam or red currants

Crush the biscuits. Mix sour cream and cheese. Flavour with vanilla and lime. Put the biscuits and the limecreme in the glasses. Top with plum jam or currants.

Victoria's plum jam

Suitable plum varieties can be Victoria, Reine Claude, Jefferson, Czar or Hackman.

1 kg plums (c. 2 pounds)
3 cups sugar
1 teaspoon cinnamon
some water
1-2 milliliter ascorbic

Share the plums into pieces and core. Cook over low heat until the plums masch. Add some water if necessary. Add sugar and cinnamon. Boil gently about 20 minutes. Skim. Add the ascorbic acid. Fill jars with jam.

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Estelle's meringue cake

8 pieces 

2-4  meringue bottoms
3 cups whipping cream
1 bag of chocolate pudding/ mousse
½ liter of strawberries or ½ liter red / black currant / chocolate tops

 
Whip the cream until its fairly stiff. Stir the chocolate pudding. Put the whipped cream and chocolate pudding over bottom. Finish with a meringue and whipped cream on the top and on the sides. Garnish with strawberries, currants or chocolate tops.