It’s officially summer! Whether you’re experiencing the hot weather further south (at home or on holiday), or enjoying Edinburgh’s pleasant and comfortable summer temperatures, this article presents a compilation of recipes to satisfy your summer cravings. From hydrating ingredients like watermelons and limes, to recipes you can easily batch cook for a working week, this article may hold a recipe that will inspire you.
Creamy Watermelon Concoction
First in the lineup are drinks. If you are bored of plain old water or are looking for a fun alcohol-free drink to bring to your next picnic in the Meadows, I suggest you try Lucy Smith’s creamy watermelon concoction. Described as being “kind of like a creamy watermelon Gatorade,” it’s hydrating and tangy, yet sweet, with the best part being you can increase the tartness to sweetness ratio depending on your liking, either by adding more lime or honey. Not only is it delicious, but it produces a gorgeous hue of pink that is bound to impress friends and family when served for a special occasion. View the creamy watermelon concoction recipe on Instagram.
Crispy Rice Salad
Next is the entrée. My social media feeds have recently been flooding me with crispy rice salad recipes. And what classic dish screams “summer” and “student-budget-friendly” more than a salad? A crispy rice salad. If you’ve got some leftover rice sitting in your fridge from last night, this recipe is for you. Stephanie Manzinali combines the baked rice with fresh vegetables including cucumber, cabbage and carrots, mixed with a creamy Tahini ginger dressing. The key is to toss rice with some sesame oil and soy sauce onto a baking sheet at around 180° C for 30 minutes until crispy and golden (and to not forget to toss the rice again at the 15-minute mark for an even bake). Manzinali has chosen to substitute the sesame oil with coconut aminos for her recipe but either works well. Overall, this recipe is very versatile, so you can easily add any cold chopped vegetables of your choosing alongside your rice and finish up with a lovely crispy rice salad. Read the crispy rice salad recipe online.
Kongguksu
Now for the main dish. South Korean chef Paik Jong Won’s “simplified” take on Kongguksu is a student-friendly approach to the classic South Korean cold soybean noodle recipe. Instead of making the traditional recipe with soybeans, this culinary twist calls for a blend of silken tofu and sweetened peanut butter. If you’re allergic to peanuts, Tahini slightly sweetened with sugar makes a good substitute for the peanut butter. This cold noodle recipe is not only refreshing for the summer weather, but its high protein content from the silken tofu is a great plus if you’re eager to stay on track with your protein intake goals. View the tofu Kongguksu recipe on Instagram.
Coconut Cream Loaf Cake
And last but not least – dessert. If you are an avid coconut lover, this last recipe should be for you. Meredith Muñoz’ coconut cream loaf cake blends simple and affordable pantry ingredients including coconut milk, flour and sugar to create a deliciously moist coconut cake that keeps in the fridge for days. Not only is it delicious, it’s a perfect bake to concoct for a special occasion while sticking to a student-friendly budget. View the coconut cream loaf cake recipe on Instagram.
Image by Alicia Boljkovac.