Strawberry and Sunshine: Neopian Recipes for Summer!

     I’ve looked to some Neopian foods for recipe inspiration, and have devised how you could serve these tasty, seasonal treats at your own sunshine-packed get-togethers.

     However, before we begin; this is important! If you’re not old enough to be using knives, the oven or the hob on your own, ask a parent or guardian to help you. Then, when the cooking is done, you can all enjoy your spoils together out in the sunshine. What fun!

     Rhubarb Cheesecake

     Rhubarb can be a tricky food to get your head around – it’s a vegetable, but used in sweet dishes, but it’s bitter, but it’s pink! This pretty but deceptively simple marbled design is made by creating a simple syrup from stewed rhubarb, and swirling it into the cheesecake batter. It’s no-bake, so perfect for cooling down in the heat.

     For the base:

     250g of digestive biscuits (or graham crackers)

     90g of unsalted butter

     For the syrup:

     200g rhubarb

     50g caster sugar

     Juice of 1/2 an orange

     For the filling:

     400g cream cheese (or mascarpone)

     30g caster sugar

     150ml double cream

     Zest and juice of 1/2 an orange

     Steps:

     1. Grease the edges and base of a springform cake tin with a little of the butter.

     2. Blitz the crackers in a food processor, or place them in a sandwich bag and smash them into pieces. Stir in the melted butter, and tip the mixture into the cake tin. Press down firmly into all the corners, and put in the fridge to chill.

     3. To make the rhubarb sauce, top and tail the rhubarb, and cut into pieces 2.5cm long. In a saucepan, heat them over medium heat with the caster sugar and 150ml of water, or 100ml water and the juice of ½ an orange. If getting too dry, add more water. Simmer until the rhubarb has softened and broken down, and the sauce has become thicker. Set aside.

     4. To make the cheesecake batter, combine all the ingredients and beat until the mixture thickens.

     5. Spoon half on to the biscuit base, pour a layer of rhubarb sauce, then spoon the rest of the mixture. Add the rest of the rhubarb sauce to the top in spots, and use the end of a chopstick or knife to swirl the sauce and the white cheesecake batter together.

     6. Chill in the fridge overnight, or for at least 4 hours.

     Vegetarian Stuffed Courgette

     This is my perfect kind of summer meal; seasonal veggies, packed with more of those classic summer flavours, all in just one pot that can go straight from oven to your garden table. Courgettes roast to gain a sticky sweetness – fill any extra space in the dish with carrots to share in that caramelising magic.

     4 courgettes

     1 tbsp olive oil

     1 garlic clove, finely chopped

     5 spring onions, trimmed and finely sliced

     50g sundried tomatoes

     50g pine nuts, whole or pulsed in a food processor

     20g parmesan, or vegetarian alternative

     10g fresh basil, finely chopped

     Steps:

     1. Heat an oven to 220 °C/430° F. Slice the courgettes in half lengthways, and place them in a single layer in an ovenproof dish. Pour over and brush with the olive oil, and bake for 20 minutes.

     2. Mix all the other ingredients in a bowl, and season with salt and pepper to taste.

     3. Remove the courgettes from the oven; run a spoon lightly down the centre to remove a little of the flesh from the centre. Sprinkle the stuffing on top, and return to the oven for a further 10 minutes, or until the courgettes are catching and the stuffing is melted and golden.

      Cheesy Strawberry Slice

     For the first of our portable picnic nibbles, I’ve suggested elevating these elevenses by replacing that slathering of cheese sauce with a balsamic reduction, that would compliment the salty-sweet of the strawberries and cheese.

     50g good-quality mature cheese (e.g. Gouda or Ossau-Iraty)

     40g strawberries

     2 tsp balsamic glaze, or 5 tsp balsamic vinegar

     Steps:

     1. From a block, cut a slice of cheese that is approx. a 2.5cm x 5cm rectangle, 1cm thick, though of course adjust to your liking.

     2. Hull the strawberries; using a small sharp knife, insert the tip at and angle around the base of the leaves and spin the strawberry to remove a ‘cone’ of the white-coloured fruit. The remaining strawberry will be softer and sweeter. Thinly slice the strawberries, and layer them, fanned like a deck of cards, along the cheese.

     3. Drizzle over 2tsp readymade balsamic glaze, or prepare your own. Balsamic vinegar reduces by half to produce a gloriously rich syrup with a molasses-like finish. Bring to a bubble and simmer until thick enough to coat the back of a spoon.

     Chilli-Coated Watermelon Lollypop

     What says ‘summer’ more clearly than watermelon? And if it’s not hot enough outside, I’ll bring the heat to you; bright and refreshing, this simple nibble could also be served in slices. The spice and salt bring out the juicy sweetness of the watermelon, while the lime adds an extra punch!

     1 watermelon

     1 tbsp coarse salt (e.g. sea salt or kosher salt)

     2 tsp mild chilli powder (add crushed chilli seeds, if extra heat desired)

     Zest and juice of 1 lime

     Steps:

     1. Cut a slice of watermelon 2.5cm thick, and cut into cubes 2.5cm on each side.

     2. Skewer the pieces on cocktail or lollypop sticks, and arrange on a plate. Juice the lime, and pour over the watermelon wedges.

     3. Combine the salt, chilli and lime zest in a small bowl.

     4. Either dip each wedge into the powder or bring to the table and let everyone serve themselves!

     Raspberry Iced Tea

     Iced tea is the only thing on my mind when it’s hot – coffee, get out of there! And with this recipe, using the season’s tartest fruit, you can now make you own. To put this recipe more in the realm of a summertime lemonade, just double the amount of lemon juice.

     4 bags black tea

     2l water

     250g caster sugar

     400g raspberries

     Juice of 1 lemon

     Handful mint leaves, to garnish

     Steps:

     1. In a saucepan, bring 1l water to a boil and then remove from the heat. Add the tea bags, and leave steep for at least 15 minutes. Set aside to cool, and add to a large pitcher.

     2. Add the other 1l of water to a pan and bring to a boil, then reduce the heat to medium before adding the sugar and the raspberries, stirring until all the sugar is dissolved. Add to the pitcher, pouring through a sieve if desired to strain the raspberry seeds.

     3. Add the lemon juice and stir. Serve with mint leaves and ice!

      The End.