Halfway through summer, with drinks and lunch taken street-side and in gardens. These recipes are selected to help you enjoy the sunshine…

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Strawberry daiquiri

25 strawberries

200ml white rum

150ml lime juice

4tbsp caster sugar

1. Mash the strawberries, then put in a cocktail shaker with plenty of ice and the remaining ingredients.
2. Shake and turn into a large, clear glass punchbowl, adjusting to your taste (these are the recommended quantities for five people).

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Salmon and crème fraîche canapés

350ml crème fraîche

300g smoked salmon

100g dill

5 crispbreads

1. Cut the smoked salmon into small pieces and finely chop the dill.
2. Mix both together with the crème fraiche, then place atop the crisp

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Fishcakes

600g cod fillets

100ml cream

3 spring onions

2 eggs

3tbps parsley

1. Finely slice the spring onions and parsley. Break up the cod fillets and mix with the eggs, cream, chopped spring onions and parsley. Add a squeeze of lemon and season with salt and pepper.
2. Squash everything together, forming small balls, and fry in a pan, over a medium heat, until brown on each side.

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Jansson’s Temptation

700g large potatoes

600ml milk and/or cream

200g onions

Small tin of anchovies

Handful of breadcrumbs

1. Cut the potatoes into thin strips, then place on a baking sheet for 20 mins at 200C. Finely slice the onions.
2. In a saucepan, melt a large tablespoon of butter, then add the sliced onions. When soft, add the cooked potatoes, take the pan off the heat and mix until combined.
3. In a medium baking dish, layer the potatoes and anchovies with the milk mixture. Sprinkle over the breadcrumbs, season with salt and pepper, and return to the 200C oven, baking for 45-50 mins.

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Fig cheesecake

8 figs

200g biscuits

200g cream cheese

100g icing sugar

75g butter

1tbsp honey

1tsp vanilla extract

1. Melt the butter and crush the biscuits with a rolling pin. Combine both and squash the mixture into the bottom of a springform tin, placing in the fridge to set.
2. Meanwhile, in a bowl, mix the cream cheese, icing sugar and vanilla extract. Place this mixture atop the base and return to the fridge for 5 hours.
3. Before serving, quarter the figs and place atop the cheesecake, drizzling over the honey to decorate.

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This article has also been published in Nordic Style Magazine.

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