You may be holidaying a little closer to home this year, but you can still enjoy eating like you’re somewhere more exotic with these summer recipes.
We asked Ibiza-based international chef, YouTuber, Podcast host and food writer Tess Prince @lovefoodibiza to share her favourite holiday-inspired summer recipes for you to make from home. If they taste anything a good as they look then we’re all in for a treat.
Not only is Tess passionate about food, styling and does all her own photography, but she also lives in the exceptionally beautiful and quiet North of Ibiza, where she creates food magic from her unique (and pastel pink) outdoor kitchen. Read on for Tess’s recipes to help transport you (or at least your taste buds) to sunnier climes this summer…
Ibiza lemon & almond cookies
Bringing you some citrus sunshine, these are a proper treat for all you lemon lovers out there. Like a wonderful trip down memory lane, they’re a cross between old-fashioned shortbread, Viennese biscuits and Melting Moments. These gorgeous crumbly ‘melt in your mouth’ biscuits will also fill your kitchen with the most amazing aroma when you bake them. Tess says “If I could, I’d make a scented candle out of it!”
If you fancy making them here’s the recipe…
- 250g spelt flour (or gluten-free flour)
- 125g ground almonds
- 170g butter, softened (or vegan butter substitute)
- 100g icing sugar
- 1 free range egg
- 1 teaspoon good quality vanilla extract
- Zest of two lemons finely grated
- 4 tbsp fresh lemon juice
- Extra Icing sugar for dusting
- Flaked almonds
1. Preheat the oven to 170C . In a small bowl, stir together flour and almonds and set aside.
2. Using an electric mixer, beat together the butter and sugar until smooth and very light and fluffy.
3. Beat in the egg, vanilla extract, lemon juice and lemon zest. Gradually blend in the dry ingredients until it forms a semi-dry dough.
4. Put 50g of icing sugar on a dinner plate and drop heaped tablespoons of the mixture onto the icing sugar, rolling them around in the icing sugar until coated all over. Arrange on the baking sheets (6 on each) and press down to discs about 1cm thick. Scatter with flaked almonds and bake for 15 minutes. Remove from the oven and let stand two minutes before removing to cool on wire racks.
A soup? A smoothie? A liquid salad? Tess admits that when she first learned about this cold soup as a child she thought the idea was an odd concept. Now she can’t get enough of this delicious salad smoothie that’s the perfect summer recipe.
There’s nothing quite like a vine-ripened summer tomato and eating tomatoes while the sun shines. All the fresh base ingredients complement each other so nicely, yet each flavour remains distinct. The hint of fruity sweetness from strawberries delivers a beautiful acidic note making it the perfect summery twist to this classic Mediterranean chilled soup.
𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 (𝐬𝐞𝐫𝐯𝐞𝐬 𝐬𝐢𝐱)
- 600g organic vine-ripened tomatoes, chopped
- 500g organic ripe strawberries, with a few reserved for garnish
- 1 light organic green pepper, sliced
- 1 small shallot, finely chopped
- 1 small organic garlic clove, crushed
- 1/3 organic cucumber
- 1 tbsp sherry vinegar (good quality is essential like Pedro Ximenez)
- 75ml extra-virgin olive oil, plus extra for drizzling
- Micro cress, sprouts and edible flowers to garnish
1. In a large bowl, combine all the ingredients (except the olive oil, garnishes), add some salt and freshly ground black pepper and leave to infuse overnight.
2. The next day add the olive oil and whizz together with a hand blender or in a food processor until smooth, adding a splash of water if it’s too thick. Season to taste.
3. Divide the gazpacho between individual soup bowls and garnish with micro greens, strawberries and edible flowers, if you’re feeling fancy. Finish with a drizzle of extra-virgin olive oil and some sea salt and freshly ground pepper.
Kefir & Cumin Spelt Flatbreads
Anyone can this recipe a go, there’s no proving or kneading like you have to do when making bread. Tess has also made them a little healthier with probiotic kefir yogurt and spelt flour that’s more easy to digest – then for an extra touch of flavour there’s added garlic powder, cumin seeds and nigella seeds (which are super nutritious). These spices give them a naan bread kinda vibe!
You can make a double batch of this dough, wrap it well and keep it in the fridge for up to three days. Then you can break off bits and make flatbreads as and when you desire. You can also swap spices for herbs like thyme, rosemary or oregano for a more Mediterranean-style flatbread.
Ingredients (8 small flatbreads)
- 150g kefir yoghurt or a plant based yoghurt
- 200g buckwheat flour, plus extra for dusting
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin seeds
- 1 teaspoon nigella seeds (optional – or sesame seeds if you prefer)
- ½ teaspoon sea salt and fresh black pepper
1. Add all the ingredients for the flatbreads to a large mixing bowl and combine, using your hands, to form a dough.
2. Turn out the dough on to a lightly floured surface and knead for around 3 minutes, before rolling into a sausage.
3. Chop the dough into eight equal pieces. Then roll into a ball before flattening it with a rolling pin or your hand into a rustic-looking flatbread (about 1cm thick).
4. Heat a dry frying pan and cook each flatbread for 1½-2 minutes on each side until browned and a little puffy. Keep them warm in a low oven or in tinfoil.
Coconut Chia pudding with mango, passion fruit & pomegranate
Tess says: “I don’t know about you, but I’m a huge fan of chia pudding. It’s something about the texture and simplicity that I find super enticing (plus it’s got ‘pudding’ in its title so that’s a plus point in itself).”
Once you’ve perfected making chia pudding (which is absolutely easy peasy) you can play around with the fruit toppings of your choice. Chia seeds are full of important nutrients and are an excellent source of omega-3 fatty acids, rich in antioxidants plus they provide fiber, iron and calcium.
𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 (serves 4)
- 50g organic chia seeds
- 250ml unsweetened coconut milk
- 1 tablespoon pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 or 2 drops of natural almond extract (optional)
- 1 mango – sliced thinly
- ½ pomegranate (seeded)
- handful of shaved coconut
- 1 passion fruit
1. For a creamier more even consistency I slowly whisk 1/4 coconut milk into the chia seeds, and leave a 5 minutes to thicken up. Add all the remaining milk, pure maple syrup, vanilla extract, and whisk thoroughly.
2. Place in the fridge to set, it can be ready to go in just about 30 minutes but you could leave it overnight if you want (for thicker and softer texture)
4. Put the passion fruit pulp on the bottom of glasses and top with the remaining fruit .