Summer Night Party Menu

Thanks to Sarah for these wonderful recipes.

I made this menu for about 6 friends on a summers night. It's perfect for warmer weather because you can prepare most of it in advance, and just do the kebabs on the bbq outside while you chat and drink cheap wine!

Lemon and Rosemary Marinated Olives

Crush one of the sprigs of rosemary with a rolling pin or something heavy so some of the fragrance is released. Mix all the rest of the ingredients together and leave to marinate for 30 minutes to an hour out of the refrigerator. If you want to make it more in advance, do so, but remember to remove from the refrigerator half an hour before serving.

Baby Carrot, Snow Pea and Fetta Salad

Place the baby carrots in a saucepan and cover with water; bring to the boil for only 2 minutes or so - just until the colour brightens and they are still crunchy, just slightly tenderised. Drain and rinse with cold water. Mix the rest of the ingredients together, excluding the snow pea sprouts; arrange the snow pea sprouts on a large flat plate. Then place the salad on top.

Orange and Paprika Marinated Tofu Kebabs

Marinate all the vegetables in the last 4 ingredients for a couple of hours. When almost ready to serve, thread them onto soaked wooden skewers. Barbeque or grill for a few minutes on each side until the tofu is slightly browned and the vegetables are cooked. Serve on a big plate and let people help themselves.

Apricot and Carrot Cake with Pistachios

Glaze: icing sugar, water, ¼ cup chopped pistachios OR shredded coconut

Preheat oven to 180 degrees. Sift flours, baking powder, and spices together into a bowl. Seperately combine carrot, apricots, sugar, yoghurt, egg whites, vanilla and apple juice. Add wet ingredients to flour mixture. Mix well and spoon into a greased loaf tin. Bake 30 minutes. Invert onto a rack to let cool. Tip about 1 cup of icing sugar into the bowl and add water very slowly, mixing until the glaze is still firm, but liquid enough to drizzle. Drizzle over the cake, sprinkle topping and place immediately in the fridge to stop the glaze running. It is important that the cake is cold when you put the glaze on, otherwise the icing ends up on the plate and not on the cake! Serve with some tinned apricot halves and low fat custard.