independent.ie– While the sun is shining, I’ve been trying to capture little moments in the high-summer evenings with a glass of good wine and something to nibble. A simple celebratory moment for when the kids are down and Sofie and I can catch up uninterrupted.
We tend to eat dinner early with the boys so find ourselves looking for something around 7pm. A little plate of arancini is a true treat. Golden breadcrumbed balls of risotto rice with cheese are perfect to make if you whip up a summer risotto and have some leftovers in the pan. Oozing with stringy mozzarella, they transport you to a little Italian eatery, even if you don’t quite get there in person this summer.
Around this time of year, I find myself on autopilot when it comes to cooking in the kitchen and the classics are what I rely on for simple seasonal suppers. Often the test of a good cook, the humble Caesar salad, done well, remains one of my favourite things to make in the summer months. If I’m going to put in the effort, the dressing must be the classic version and include anchovies for their salty bite; from there it is open to interpretation. Purists may baulk at the idea of soft-boiled eggs and charred chicken but for me they make it a generous summer meal and are essential. I’m also not a fan of chunky croutons and, in the recipe here, I toast crumbs of sourdough to sprinkle all the way through the salad so every bite gets the all-important crunch.
