Hello June! I hope you are all well and enjoying the lovely sunny weather? I hope you enjoyed making last month’s recipes and loved them too.
This month my recipes are very summery indeed. I have gone all out summer and loved making all of these recipes. We made all 3 recipes for dinner in the garden and they all went down so well.
My first recipe is my creamy roasted red pepper and parmesan linguine. Oh my this is so yummy and perfect for those long summer evenings. It only takes around 15 minutes to make so it is great if you don’t want to spend too long in the kitchen.
My second recipe is a little different this month. It combines dessert and after dinner coffee! It is my vanilla milkshake sundaes with a fluffy coffee swirl. They are truly so delicious and are such a crowd pleaser. They also look so cool so people are instantly taken by them.
My third recipe is of course a summer cocktail to go with dinner. It’s my Caribbean coconut and pineapple rum punch. You can make this cocktail ahead and leave in a jug in the fridge, just don’t add any ice cubes until you serve and stir well before you serve if making ahead.
I really hope you like all my recipes this month and have fun making them. Have a lovely June! See you all in July and have fun cooking, milkshake sundae making and cocktail shaking!
Creamy Roasted Red Pepper and Parmesan Linguine
Serves 4
Ingredients
400g linguine
450g roasted red peppers
250ml double cream
100g parmesan-save 2 tbsp for finishing
200g shallots
1 tbsp butter
2 tbsp fresh parsley
Chilli dust-I will explain this in the recipe
Salt and pepper
Method
- First of all freeze some chillies. As many as you have, just place them in a freezer bag and leave them overnight to freeze.
- The next day pop the linguine in salted boiling water and cook until al dente.
- Next squeeze the brine off of the roasted red peppers and slice. Don’t rinse the peppers.
- Meanwhile, melt the butter in a saucepan over medium heat and fry the shallots until they soften, then place in a blender with the roasted red peppers. Blend to a smooth consistency.
- Pour back into the saucepan and keep on a simmer.
- Pour in the double cream and stir until completely blended, then stir in parmesan, parsley and grate over some chilli dust and grind some salt and pepper to taste.
- Add the linguine straight from the saucepan and toss through the sauce until completely coated. Serve with extra parsley, then enjoy.
Vanilla Milkshake Sundaes with a Fluffy Coffee Swirl
Makes 4
Ingredients
6 tbsp instant coffee
4 tbsp golden caster sugar
700ml whole milk
500g Madagascan vanilla ice cream – I used Carte D’Or
Method
- To make this amazing coffee milkshake sundae, whisk the coffee, sugar and 6 tbsp boiling water in a bowl using an electric hand whisk for 2-3 minutes until the mixture is thick and fluffy with stiff peaks.
- Place the milk and ice cream into a blender and whizz until completely smooth.
- Divide the mixture between 4 sundae glasses or long glasses. Top each with 1/4 coffee whip. Serve immediately and stir thoroughly with a spoon before drinking/eating.
- I do recommend having straws for these as it is easier when the glasses are full.
Caribbean Coconut and Pineapple Rum Punch
Serves 6
Ingredients
500ml pineapple juice
400ml lemon and lime soda
350ml coconut rum – I used ‘Malibu’
Fresh pineapple-to serve
Ice cubes
Method
- To make this delicious cocktail, place all the ingredients into a large jug with the ice cubes and stir well.
- Pour into glasses over ice and serve with a pineapple chunk for a delicious summery cocktail.
- You can make this ahead and keep it chilling in the fridge, just don’t add any ice until you are ready to serve.
Shopping list for all 3 recipes
Check your cupboards first as you may have a lot of these already:
400g linguine
450g roasted red peppers
250ml double cream
100g parmesan
200g shallots
1 tbsp butter
Fresh parsley
Red or green chilli peppers
6 tbsp instant coffee
4 tbsp golden caster sugar
700ml whole milk
500g Madagascan vanilla ice cream
500ml pineapple juice
400ml lemon and lime soda
350ml coconut flavoured rum
Fresh pineapple
