EATING FOR SUMMER AT GRANNY MOUSE
- O&A Team
- March 4, 2024
- Food
- Granny Mouse Bistro menu, Granny Mouse Country House & Spa, KZN Midlands, Summer foods, Summer salads
- 0 Comments
The Granny Mouse team shares some ideas about enjoying good fare as summer draws to an end in the KZN Midlands
Light eating goes hand in hand with making the most of summer. This is the season for creative salads, cold summer soups and nutritious smoothies.
As the long hot days continue into the beginnings of Autumn, it is important that we continue to eat healthily and enjoy the last of our gorgeous summer fruits and veg. Not only does eating cool summer foods keep down your body heat but it also means you’re eating meals that are going to keep your body filled with vitamins and anti-oxidants as well as keep up the hydration.
Even on the snack front, things like cool cucumber, carrots and other fruit and vegetables are far better than greasy crisps, carbo loaded biscuits and the like. Maintaining your weight will be an added bonus.
Granny Mouse Country House & Spa GM, Sean Granger, adds to this: “When it’s Mzansi hot outside, the last thing you want to do is spend hours in the kitchen trying to put together meals. With the summer heat, most people will likely want to eat healthy meals that are light and fresh but still satisfying. Light food also helps our bodies keep cool, since it is easily digested, while heavy meals require a lot of energy and cause your body temperature to rise.”
If you’re in need a little inspiration to help you make some satisfying, summer-friendly, flavourful and healthy dishes without too much hassle, give these easy salad recipes a try.
CHARRED LETTUCE WEDGE SALAD WITH BLUE CHEESE DRESSING & WALNUTS
Serves 8
INGREDIENTS:
100 g walnuts
60 ml (4 Tbsp) olive oil
15 ml (1 Tbsp) Robertsons Braai & Grill All-In-One
4 Romaine or gem lettuce heads
45 ml (3 Tbsp) olive oil
30 ml (2 Tbsp) Robertsons Braai & Grill All-In-One
125 ml (½ cup) Knorr blue cheese dressing
15 ml (1 Tbsp) chopped chives
150 g (½ cup) crispy bacon bits (optional)
METHOD:
Preheat the oven to 180 °C.
Place the walnuts into a bowl with 15ml (1 Tbsp) of the olive oil and 15ml Robertsons Braai & Grill All-In-One. Toss well, then tip onto a baking tray. Bake in the oven until the nuts are toasted (about 8 minutes). Set aside to cool, then roughly chop them.
Preheat your grill to high.
Cut the lettuce heads lengthways in half.
Brush the cut sides with the remaining 45ml (3 Tbsp) olive oil, then sprinkle over the 30ml Robertsons Braai & Grill All-In-One.
Place the lettuce halves on the grill, cut side down. Grill until nicely charred. (It’s important that the grill is very hot – the lettuce wedges should not cook for too long so that they may retain their crispness.)
Arrange the grilled lettuce on a platter. Drizzle over the Knorr Blue Cheese Dressing, followed by the toasted walnuts, chopped chives and crispy bacon bits (optional).
RAW BABY MARROW SALAD
INGREDIENTS:
2 lemons, juiced
½ cup extra virgin olive oil
6 Tbsp hard cheese or Parmesan, finely grated
Sea salt and freshly ground black pepper, to taste
1 x 350g punnet baby marrows
2 x 80g bags wild rocket, a large handful basil and 1 gem avocado, sliced
Serves 4 to 6
METHOD:
- Whisk the lemon juice, olive oil and cheese until emulsified and creamy. Season to taste.
- Slice the marrows as thinly as possible using a vegetable peeler or a mandolin (you can’t do this with a knife as they need to be paper thin).
- Place the marrows in a large bowl with the rocket and basil and toss. Add the dressing and toss well again.
- Lay the tossed salad onto a platter, or pile onto small plates and top with the avocado. Season and serve.
SMOOTHIES FOR SUMMER
Smoothies or juices are the perfect meal replacement when you are on the go and don’t have time to whip up a meal – something that Granger, as the head of one of the Midland’s most popular resorts, knows all about.
Smoothies are made from whole foods and are thicker drinks that are blended, whilst juices are the extracts of liquids from fruits and veggies. Both pack a healthy nutritious hit and which one you choose really depends on what you prefer.
Smoothies, generally with the blend of whole foods, contain all the nutrients as nothing is discarded. One generally adds yoghurt, a protein powder, or any protein and fat such as avocado, ginger, mint, or matcha (green tea which contains antioxidants). Smoothies also make you feel fuller for longer.
Vegetables are not for everyone, and while some people love them, others really don’t and will go for weeks or days without having healthy veg in their diet, so having a juice fills that gap. Even a small portion can provide the nutrient equivalent of several servings of fruits and veggies.
You can add things like beetroot, carrots and spinach, and mix with fruits to boost the sweetness.
METHOD
- Place all the ingredients in a blender and whizz until completely smooth.
- If it’s a little thick, add a drop of chilled water then blitz again.
- Pour into glasses and drink straight away.
EATING OUT DURING SUMMER
The same rules apply in hotel kitchens and, in line with traditions at Granny Mouse Country House & Spa, each new season heralds a change in the menu.
When it comes to the new Bistro menu, the resort’s ‘ culinary artistes’ have stuck with the latest in food trends whilst still retaining firm favourites. This new menu is all about adding unique flavours whilst incorporating only the freshest and best ingredients.
Examples on the starter menu are the triple cheese and chicken bitteballen, a spinach and feta frittata od duck phyllo rolls or couscous crusted fish cakes.
Still keeping it fresh and light for summer, mains include a Granny Mouse chicken ranch salad- mixed greens with shaved smoked chicken, bacon, grated egg, pecorino and ranch dressing – or a honey roasted butternut and feta salad with rosa tomato, red onion rings, toasted pumpkin seeds and honey mustard dressing.
Freshly made pasta options include gluten free and our braised beef short rib tossed in a creamy chasseur sauce with semi-dried rosa tomatoes, crisp crepes and truffle oil is another winner.
Fish, grilled meats and grilled combos are popular mainstays. Then there are curries with a Kashmir burn, and burgers to burn too. The team has really spiced up the selection, with cumin spiced lamb, camembert and fig beef, chimichurri beef fillet and quinoa and lentil veggie burgers being new additions to salivate over.
Last, but not least, always, always leave room for dessert! Alcoholic and alcohol-free ice cream trios will help you chill. So, too, will a lemon meringue tartlet with strawberry sorbet, a rich black forest mousse, almond and Bar One roll or cake of the day.
