62 | June 2012 | woman this month Food For the hot Summer months, you won’t want to cook anything too heavy or complicated. Try these yummy snacks for something light. Already at the pivotal half way mark in yet another year, June also brings with it Summer and the heat that has somewhat eluded us thus far in 2012. “Time flies, but June may drag on forever”, is a saying that I adore of this region. I think it aptly sums up the Summer heat and I will let it steer me through my recipes this month. In the words of Sam Keen, “Deep summer is when laziness finds respectability.” No-one wants to cook heavy, hot and fussy dishes during Summer. Even with air conditioning, the hot days tire us and make cooking feel that little bit more arduous. So, for this reason, the June recipes are all about snacks. Snacks to go as one travels to and from appointments; snacks to eat over a quick lunch or dinner and snacks for when the children or parents come home to relax. The greatest thing about snacks is that they are small, light and with little thought can conform to most dietary regimes. They are quick and easy to prepare and they are also quick to eat, so they are great for anyone on the go. Fruity ice pops, healthy crêpe burritos and granola bars can all be partially prepared well in advance — meaning that making them can be an easy and tireless kitchen session. Summer Crêpe Burritos l Heat a frying pan with a little oil. Add the chopped onion and crushed garlic and cook until the onion is transparent. Add the cubed squash and courgette and cook, stirring occasionally, until the squash is tender. Add the frozen corn and cook for five minutes. Add the drained black beans and salt and pepper the mixture to taste. l Remove the combined mixture to a plate and allow to cool. l Take two of the crêpes and lay them so that one slightly overlaps the other. (Crêpes are not as strong as tortillas so you will wrap the mixture into two of them for strength. l Spread some of the sour cream onto the crêpe. Spoon onto it the cooked and cooled vegetable mixture and sprinkle with some of the chopped coriander. Roll up, fold in the edges and serve. l These can be served cold or reheated under a grill with a sprinkling of cheese on top to serve warm. 1 white onion, sliced thinly 1 garlic clove, crushed and finely chopped ¼ butternut squash, skinned, cut and diced (1cm cubes) 2 courgettes, chopped, diced (1 cm cubes) 200g frozen corn, defrosted 150g black beans, (tinned) rinsed and drained Salt and pepper 150g sour cream, fat free 2 tbsp coriander, finely chopped 24 fresh crêpes (see recipe below) By James Claire Just a Snack
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