Kate's Summer Recipes



2 tablespoons (30ml) water or vegetable stock
1 onion, chopped
1 stick cinnamon
4 cardamom pods
2 cloves of garlic, crushed
1 red pepper, chopped
2 courgettes, sliced
225g (8 oz.) quinoa
600ml. (1 pint) vegetable stock or water
250g (9 oz.) cooked chickpeas (or use a 400g/14 oz. can of chickpeas, drained and
60g ( 2 oz.) toasted flaked almonds
60g (2 oz.) pumpkin seeds
Handful of fresh coriander or parsley, chopped

1)    Heat the water in a large saucepan and sauté the onion with the cinnamon stick and cardamom pods for 2 minutes.

2)    Add the garlic, peppers and courgettes and cook for a further 2 minutes.

3)    Add the quinoa, vegetable stock and cooked chickpeas. Stir and bring to the boil.

4)    Reduce the heat and simmer for about 20 minutes until the liquid has been absorbed and the quinoa is cooked.

5)    Pile the pilaf on to the serving plates.  Scatter over the almonds and pumpkinseeds. Sprinkle with chopped coriander or parsley.



115g/4 oz bulgur wheat
90 ml / 6 tbsp fresh lemon juice
75 ml / 5 tbsp extra virgin olive oil
90ml / 6 tbsp fresh parsley chopped
60 ml / 4 tbsp fresh mint chopped
3 spring onions finely chopped
4 firm tomatoes, skinned and chopped
Salt and ground black pepper
60g ( 2 oz.) toasted flaked almonds
60g (2 oz.) pumpkin seeds
Handful of fresh coriander or parsley, chopped

1)    Cover the bulgur with cold water and soak for 20 minutes, then drain well and squeeze out even more water from it with your hands. 

2)    Put the bulgur into another bowl and add all the other ingredients, stirring and seasoning well.

3)    Cover and chill for a few hours, overnight if possible.



5 Cooking apples.
8 oz (225 g) of Rhubarb
4 tablespoons of water
4 oz of sugar for stewing.

Crumble mix:
8 oz. Flour
5 oz. Butter
5 oz. Brown sugar
+ some pumpkins and sunflower seeds

1) Begin by preparing the apples, and slicing the rhubarb.  The best way to do this is to cut them first in quarters and slice out the cores and then peel the apple. Cut the apple and the rhubarb in slices, place in a saucepan with the water and sugar until about half cooked. Add more sugar if necessary.

2) Turn apple and rhubarb mixture into a pie dish.  Allow cooling slightly while you make the crumble.  Preheat the oven to 180°C, fan oven to 150°C.

3) Rub the butter into the flour just until the mixture resembles breadcrumbs, add the sugar. Sprinkle this mixture over the fruits in the pie dish. You can sprinkle pumpkins and sunflower seeds on top of the mixture.

4) Bake for 30 – 45 min. or until golden.

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This website was created by Jill Holtz and Michelle Davitt, both of whom are mothers of young children. Jill and Michelle decided to create this resource themselves, and launched in 2007.