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Flavours of Summer - Vinod Cookware

07 Jun 2024

With the days getting longer and the temperature rising, summer is finally here! Fresh warm sunlight, swimming pools, outdoor picnics and summer clothes are exciting. However, the true spirit of summer lies in the vibrant flavours that it brings! Undoubtedly, summer is the biggest growing seasons, beckoning us to embrace fresh, vibrant flavours and enjoy light, refreshing meals. 

Bring in the summer flavour in your kitchen with Vinod Cookware and juicy, moist watermelon for an exciting salad. 

1. Watermelon Feta Salad

Ingredients for the salad: ½ Watermelon and 2 cucumbers (both peeled and cut in cubes), fresh mint twigs and basil leaves, ½ cup crumbled feta cheese. 

Ingredients for the dressing: 2 tbsp honey, 2 tbsp lemon juice, salt and pepper. 

Method :

  1. In a stainless steel mixing bowl, toss all the ingredients of the salad and mix them well.
  2. In a separate mixing bowl, combine the dressing ingredients thoroughly.
  3. Toss the watermelon salad with the dressing and gently combine them. You can sprinkle some feta cheese over the top and serve fresh!

Embrace Freshness with Stainless Steel
With the right cookware, you can elevate your summer cooking experience and create delicious dishes that capture the essence of the season. Vinod Cookware’s stainless steel cookware are ideal for preparing summer dishes that rely on fresh, seasonal ingredients. Stainless steel is non-reactive, meaning it won’t interfere with the natural flavours of your ingredients, allowing you to enjoy the pure taste of summer.

Another classic summer favourite is Fish and Chips. Check out the Fish and Chip recipe to go on a delicious and crispy adventure. But if you are craving for more adventurous summer flavour, then this Asian Orange Chicken with Rice dish will become your next go-to summer recipe.

2. Asian Orange Chicken with Rice

Ingredients: 300g of long grain rice of your choice (rinsed), 1 tbsp oil, 600g chicken breast portions (sliced), 2 tbsp cornflour, 1 tsp garlic (minced), 2 chopped onions, 300g peeled and sliced carrots, juices of 2 oranges, green pepper (chopped), 1 tsp orange zest, 1 tbsp honey, and 1 tbsp reduced salt soy sauce.

Method:

  1. Cook the rice in a saucepan. Once done, set it aside. 
  2. Heat some oil in a large wok. In the meantime, toss the chicken breast in some corn flour, season with minced garlic, salt and pepper. Stir fry the chicken until they turn crispy brown. Work in batches to avoid overcrowding the wok. Set them aside. 
  3. In the same wok, add onions, carrots and peppers and cook them for 6 -7 mins.
  4. Reduce the heat to a slow flame and pour the orange juice and zest along with some honey and soy sauce over the vegetables. Pour 150ml water and bring the mixture to simmer. Return the crispy chicken to the wok and stir well. Let the flavours simmer till the chicken is thoroughly cooked.
  5. Serve the Orange Chicken and Vegetables with Rice. You can drizzle over some leftover sauce and savour the Asian flavours! 

No summer is complete without a dessert, and Pavlova, with its crisp meringue and fresh berries, is a perennial favourite.

3. Summer Berry Pavlova

Ingredients: 4 large egg whites, 250g caster sugar, 1 tsp white vinegar, 1 tsp cornstarch, 300ml double cream, 1 tsp vanilla extract, 500g mixed summer berries (strawberries, raspberries, blueberries, blackberries), and Mint leaves for garnish.

Method:

  1. Preheat your oven to 150°C (300°F).
  2. In a clean mixing bowl, whisk the egg whites until stiff peaks form. Gradually add the sugar, a tablespoon at a time, while continuing to whisk until the meringue is glossy and firm.
  3. Gently fold in the vinegar and cornstarch.
  4. Line a baking sheet with parchment paper and spoon the meringue onto it, shaping it into a circle with a slight dip in the center. Bake for 1 hour, then turn off the oven and let the meringue cool inside.
  5. Whip the double cream with vanilla extract until soft peaks form.
  6. Once the meringue is cool, top it with whipped cream and arrange the berries on top.
  7. Garnish with mint leaves before serving.

 

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