Seasonal Stories

@1humbepalateThe seasons are changing and we are going in reverse gear as is the norm with Africa.

I want a meteorologist to one day explain to me why it seems that where we live we experience weather in reverse. Summer, winter, a really weird short, warm spring spell, then autumn, then the rains bring another real spring spell and then full-blown burn-your-face summer. If we are lucky, with rains.

The warming up, which in all truth began a while back, also means that what we are experimenting with in our kitchen changes slightly. Vegetables will be slightly cheaper (we hope) in a few weeks, which means lighter and easier meals, as we move away from the breads and heavy carb-based meals that make up the bulk of our winter consumption.

There’s a bigger chance that with the warming weather you feel heavier and lazier when you eat a big meal at lunch, so my advice is for you to slightly cut on your portions. Your body needs less energy for heating and those other things your body does when it’s cold that are complemented by food.

Start looking at how you can make your favourite dishes less dense and rich.

I love stew, but in summer I eat less of it. If I do, it’s not always full force and with the same intensity as I would with pap, green veggies and the works.

I’d opt for a slice or two of lightly toasted bread and a side salad. I always end up going for more.

With the changing season, you should look at adapting your pantry with some classic summer staples that will ensure your cooking and dining experience will leave you feeling alive and ready to take on the world.

Mayo: A must-add to the collection, now that the chills are all but gone. Back to those salads and dressings, as well as sauces and toppings for burgers and hotdogs. But then again, with the way we are with mayo, is there a time it ever leaves our cupboards? Always grocery list item #1.

Spaghetti: Try to swap out the majority of your pasta from the heavier macaroni and so on to the lighter spaghetti. It allows for quick and easy wholesome meals, like the 10-minute pasta recipe below.

Beans: These are all-seasonal and work regardless of what time of the year it is. I love the green variety of beans and peas that add an extra freshness to salads and meals. It’s all about how you integrate them into your cooking.

Herbs and spices: Bright and vivid spices are ideal for cooking during this season. A lot of black pepper always does it for me. Paprika, peri-peri, lemon pepper, cayenne, rosemary, parsley and basil are some of the ones I rely on for vibrant summer dishes.

Below is a simple pasta recipe which is inexpensive and can be enjoyed alone, or can be the foundation of a great pasta dish.

Ingredients

1 pack of spaghetti

2 tablespoons salt

2 litres water

Olive/sunflower oil

Cracked black pepper

Fresh chopped herbs (optional)

Hard cheese (optional)

Place two litres of rapidly boiling water in a pot on the stove top and add salt.

Cook pasta according to package instructions. Usually 10 to 12 minutes are sufficient.

Drain the pasta but do not wash it.

Add it back to the pot and add two to three tablespoons of olive oil and fresh chopped herbs and toss together.

Serve in a large bowl, crack black pepper on top and add hard cheese to the pasta whilst it’s still warm.

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