Summer entertaining can be spontaneous, and it can be a challenge to come up with fresh ideas. We suggest that you keep these recipes handy for impressive lunch or supper dishes to wow friends and family.

Mushroom and Dill Flan

Packed with flavor and a guaranteed crowd-pleaser, this is one of our all-time favorites.

For the pastry:

• 90g butter, cut into cubes
• 150g plain flour
• 1 egg yolk, lightly beaten
• 40g Parmesan, finely grated

For the filling

• 400ml thick cooking cream
• Parmesan rind, about 10cm piece
• 300g small mushrooms, cut into small pieces
• 3 tablespoons olive oil
• 15g dill, chopped
• 3 large eggs, beaten

Preparation:

1. Rub butter into the flour with your fingertips until it’s coarse. Mix in the egg yolk and the parmesan, bringing the ingredients together into a firm ball of dough, adding a tablespoon or two of cold water if necessary. You can use a food processor.
2. Knead the dough onto a lightly floured board for 30 seconds or so (no longer), shaping it into a ball as you go. Wrap in cling film and chill in the fridge for 30 mins.
3. Pour the cream into a medium-size saucepan, add parmesan and bring to the boil. Watch carefully, removing the cream from the heat immediately when it starts to boil, then cover with a lid and set aside. In a small frying pan, warm the oil, then fry the mushrooms for 4-5 mins then add the dill and set aside.
4. Remove the dough from the fridge and roll into a disc large enough to line a 22cm tart tin with a removable base. Press the pastry into the corners, patching it where necessary. Make certain there are no tears or holes. Chill for another 20 mins. Set the oven at 190°C and place an upturned baking sheet on the middle shelf to heat up.
5. Tuck a sheet of baking parchment or foil in the tart tin, fill with baking beans and slide into the preheated oven on top of the warm baking sheet. Bake for 25 mins, then remove the foil and beans and return to the oven for a further 5 mins until dry to the touch. Lower the heat to 180°C.
6. Into a bowl add eggs and cream after removing the Parmesan rind. Season with salt and pepper, add the fried mushrooms, then spoon into the tart tin and bake for 25 mins until lightly set, the pastry golden.

Recipe courtesy of Nigel Slater

Salmon and Asparagus Flan

Light and summery, with a touch of luxury, this recipe is always a hit.

Ingredients:

• 375g ready-rolled short crust pastry
• Flour for dusting
• Knob of butter
• 1 onion, finely sliced
• 1 tablespoon olive oil
• 2 skinless salmon fillets
• Bunch of asparagus
• 100ml thick cooking cream
• 200ml crème fraîche
• 2 eggs, plus 1 egg yolk
• 1 tablespoon Dijon mustard
• Handful of fresh tarragon leaves, chopped

Preparation:

1. Preheat the oven to 200C. Roll out the pastry on a lightly floured surface to fit a rectangular fluted 31cm x 21cm tart tin. Line the tin with the pastry and prick the base all over with a fork. Chill for 15 mins in the fridge. Line with baking paper and baking beans or rice, then blind-bake for 10 mins. Remove the beans/rice and paper, then return to the oven for a further 5 mins until golden brown. Set aside and turn the oven down to 180C.
2. Meanwhile, melt the butter in a non-stick frying pan, then fry the onion for 10 mins until lightly golden. Set aside. Heat the oil in the frying pan over a medium heat, then fry the salmon fillets for 2-3 mins on each side until just cooked. Set aside, then flake into pieces.
3. Blanch the asparagus in boiling water for 1 min, then drain and refresh in cold water.
4. Whisk the cream, crème fraîche, eggs and egg yolk in a jug. Season well and whisk in the mustard. Scatter the onion and fish over the tart case, along with the tarragon, then pour over the cream mixture.
5. Lay the asparagus spears down the length of the tart case so they are partially submerged in the cream mixture, then bake in the oven for 30-35 mins until just set.

Recipe courtesy of Delicious

Chocolate Peanut Tart

With all the yumminess of a Snickers bar, this scores high with kids of all ages.

Ingredients:

Peanut Pastry

• 40g salted peanuts
• 150g plain flour, plus extra for dusting
• 1 tablespoon icing sugar
• 90g unsalted butter, chilled and cubed
• 1 egg yolk

Peanut Caramel

• 150g caster sugar
• 125ml double cream
• 25g unsalted butter
• 50g salted peanuts, roughly chopped

Ganache

• 200ml double cream
• 150g dark chocolate, finely chopped

Preparation:

1. For the pastry, put the peanuts into a food processor and whizz until fine. Add the flour, icing sugar, butter and a pinch of salt, and pulse until the mixture resembles breadcrumbs but still has little lumps of butter. Add the egg yolk and pulse briefly, then add ice-cold water, 1 tablespoon at a time, whizzing until it comes together as a dough. Form into a rough disc, wrap and chill for 30 minutes.
2. Heat the oven to 190C. Roll out the dough on a lightly floured work surface to the thickness of a coin, then use it to line a shallow (about 21/2-3cm deep) loose-bottomed 23cm tart tin. Prick the base all over with a fork and line with baking paper, then fill with baking beans and bake for 20-25 minutes or until the edges are just browning. Remove the baking beans and paper, and bake for 10-15 minutes or until golden brown all over. Cool completely in the tin.
3. For the peanut caramel, put the caster sugar and 2 tablespoons of water into a non-stick pan. Heat gently until the sugar melts, then turn up the heat and bubble until you have a rich caramel. Carefully pour in the double cream, mix, then add the butter and stir until melted. Leave to cool slightly then pour into the tart case. Sprinkle evenly with the chopped salted peanuts and leave at room temperature for 1 hour or until fully set.
4. For the ganache, gently heat the double cream until simmering. Put the chopped chocolate into a bowl and pour over the cream. Leave for 1 minute, then stir until smooth and the chocolate is fully melted. Pour over the set caramel, even out with a spatula and chill for 1-2 hours or until set. Cut into slices to serve.

Recipe courtesy of Olive Magazine

French Lemon Tart – Tarte au Citron

A classic for good reason, this easy citrus dessert is just perfect for summer days.

Ingredients:

• 1 sweet tart crust, ready made
• Lemon Tart filling:
• 1 tablespoon lemon zest
• 1/2 cup lemon juice
• 3/4 cup white sugar
• 170g unsalted butter, cut in 1cm cubes
• 3 large whole eggs
• 3 egg yolks

Preparation:

Tart crust:

Blind bake the pre-made tart crust and allow to cool.

Lemon Tart filling:

1. Preheat oven to 180℃. Put all ingredients in a medium saucepan and whisk to combine. Place the saucepan on the stove over low heat. Whisk constantly, especially as the butter is melting, to ensure it doesn’t split. Keeping stirring until the mixture thickens enough to visibly hold its shape briefly. Don’t take it off the stove until it’s thick enough otherwise the filling won’t set. Strain into a bowl using a fine mesh strainer.
2. Pour into tart shell and smooth the filling surface using a spatula.
3. Bake for 5 minutes. It will still be a soft custard when you touch it but not liquid. It will set more when cooled so it’s sliceable. Cool tart fully to allow it to set before slicing to serve. Dust with icing sugar, sprinkle with berries, serve with whipped cream.

Recipe courtesy of recipetineats.com

Entertaining in summer can mean unexpected guests. So we say it’s time to bring on the pasta! As easy to prepare for a crowd as it is for one or two, pasta has sustained large extended Italian families for generations.

From spaghetti and tagliatelle to penne and fusilli, and all the others in between, pasta is as versatile as food can be. Throw on a sauce to suit your mood and budget and you will win hearts and compliments.

Pasta al Limone

When lemon season comes around in the south of Italy and Sicily, you will find this traditional dish wherever you go. Simple, fresh and super easy to prepare, it has definite ‘wow’ factor.

Ingredients:

• Butter, generous dollop
• Italian lemon, both juice and zest
• ½ large cup Parmesan cheese, finely grated
• 1 pack good quality spaghetti noodles (or fettucine or linguine)
• Freshly ground black pepper
• Salt
• Olive oil
• Crushed garlic (optional)
• Basil or parsley for garnish

Preparation:

1. Boil salted water in a medium saucepan, then add your pasta. Cook till al dente, reserve 1 cup of the pasta water, then drain the noodles.
2. As the pasta finishes cooking, sauté the garlic, if desired, with the butter.
3. Immediately transfer the hot pasta to a large deep pan with the butter with olive oil and garlic. Add part of the pasta water and toss the pasta until it is coated in the sauce. Keep on tossing. Add the lemon zest and juice, then add the cheese.
4. Toss continuously, adding in salt and pepper.
5. Serve hot with additional cheese and black pepper, and garnish with a sprinkle of the fresh herb of your choice.

Recipe courtesy of Well Plated

Spaghetti Con La Bottarga

While it would be fun to enjoy this luxurious pasta in Sardinia, where it reigns as a traditional dish, we think it tastes just great anywhere. So, go ahead and indulge!

Ingredients:

• 60g bottarga (batarekh), grated, but reserving a final portion for grating over the finished dish
• 1/2 cup extra-virgin olive oil
• 2 garlic cloves, lightly crushed
• 1/4 to 1/2 teaspoon red pepper flakes
• Sea salt
• 340g dried long pasta such as spaghetti, fettucine, or linguine
• 1 loosely packed cup fresh parsley leaves and tender stems, finely chopped
• 1 tablespoon fresh lemon juice, plus finely grated zest of 1 lemon

Preparation:

1. In a large straight-sided sauté pan, combine oil and garlic. Cook over medium heat, turning garlic cloves occasionally until garlic is deep golden brown on all sides, about 5 minutes. Using tongs or a slotted spoon, remove garlic from pan; reserve garlic for another use or discard. Add red pepper flakes and continue to cook, stirring constantly, until fragrant, about 30 seconds. Remove pan from heat, allow to cool slightly, then add most of the grated bottarga and stir until well-combined with olive oil; set aside.
2. Add pasta to a large pot of salted boiling water and cook, stirring frequently for first 30 seconds to prevent noodles from sticking. Cook pasta until al dente. Just before pasta is ready, transfer 1/2 cup of the pasta cooking water to the pan with olive oil-bottarga mixture, and stir to combine with a rubber spatula.
3. Drain pasta, making sure to reserve at least 1 cup of pasta cooking water. Rapidly stir and toss pasta until sauce is emulsified, evenly coating noodles, and gradually adding extra pasta water until the sauce is the right consistency. Add parsley, lemon juice and zest, and stir to combine. Season with salt to taste. Divide between individual serving bowls, grate remaining bottarga over top, and serve.

Recipe courtesy of Serious Eats

Pasta al Gorgonzola

The famous blue veined Italian cheese is the star of this punchy pasta sauce, but we also find any good quality blue cheese works quite well.

Ingredients:

• 1 packet tagliatelle, or your favorite pasta of any type
• 4 tablespoons extra virgin olive oil
• 1 cup walnuts, chopped coarsely
• Sea salt and freshly ground black pepper, to taste
• 2-3 garlic cloves, thinly sliced
• 2 cups Gorgonzola cheese, crumbled

Preparation:

1. Combine olive oil and garlic in a large frying pan and cook on medium-low for about 3-5 minutes, just until the garlic starts to color. Do not let it burn. Stir in the walnuts, mix well, and remove from heat.
2. In the meantime, cook pasta until al dente. When almost ready, remove ½ cup of pasta water and add to frying pan and place on low heat. Add pasta and cheese, mix well, and add salt and pepper to taste.
3. Stir and mix well again and cook until water is almost evaporated. Remove from heat and serve with a garnish of freshly chopped parsley.

Recipe courtesy of Mangiamagna

Spaghetti alla Nerano

Finding instant stardom after being shown in the hit TV series Stanley Tucci: Searching for Italy, this zucchini-based pasta has always been one of our favorites.

Ingredients:

• Sunflower oil, as needed
• 6 medium green zucchini
• 1 packet spaghetti
• 2 tablespoons olive oil
• 1 pinch salt
• 2 basil leaves, torn into small pieces
• 2 tablespoons unsalted butter
• 5 tablespoons grated Pecorino Romano cheese
• 3 tablespoons grated Parmigiano-Reggiano cheese

Preparation:

1. One day prior, place sunflower oil in a deep frying pan and heat to 175 degrees C. Slice zucchini into rounds of medium thickness. Add some zucchini to the hot oil and fry until lightly browned, 4 to 5 minutes. Transfer to a single layer on paper towels to drain and repeat to cook remaining zucchini. Let zucchini cool to room temperature. Transfer cooled zucchini to a bowl. Cover and refrigerate, 8 hours to overnight. Note: We have successfully prepared the dish by just allowing the zucchini to cool.
2. Cook spaghetti in the boiling water, stirring occasionally, until al dente. As you are cooking the spaghetti, heat olive oil in a deep pan over medium heat. Add zucchini and salt and cook, stirring occasionally, until it starts to release juices, soften, and break down, 3 to 5 minutes. Add a couple splashes of the pasta water to the zucchini, but don’t overdo it. Break zucchini into small pieces with the edge of a spoon or spatula. Reduce heat to low and toss in basil and butter; stir until butter melts.
3. Transfer the spaghetti into the sauce; stir until coated. Mix in Pecorino Romano and Parmigiano-Reggiano cheeses. Add a final splash of pasta water and adjust salt if needed.
4. Serve with more grated cheese and fresh basil.

Easy Mouthwatering Recipes for When you Don’t Feel Like Cooking