Only a few days until it officially says summer on the calendar.

I don’t know about you but I’m feeling it now. The abundance of the season and the energy that comes with it.

Early morning light, coffee in hand, stepping out onto my patio, the warmth of the sun hitting my skin.

The buzz of people at the farmer’s market and coming home with an overflowing basket of goodies.

The sweetness of that first bite of a local strawberry. This year it was one that I grew myself.

The garden, teaming with colour and life.

The anticipation of all the beautiful produce to come over the next few months. I can already taste the juicy peach that will inevitably be dripping down my chin as I take a bite.

The race between you and the melting ice cream cone, attempting to get enough licks in before the drips hit your fingers but being totally okay they do.

Lingering on the patio with good food and good friends.

Late night bike rides taking advantage of every, last, bit of light.

Summer abundance.

I’ll be soaking it all in. Will you?

What’s Cooking This Week: Prawn Rolls & Chocolate Shells

I shared this one last summer but bringing it back in case you missed it because it’s one of those ones that’s always on repeat this time of year.

It’s also perfect example of getting creative and adapting something classic to make it your own using ingredients you’ve got.

Who doesn’t love a lobster roll, right? Because I live on the Westcoast and have access to the delicious delicacy that is the spot prawn I thought why not try it with these beautiful little babies? If you can’t get access to spot prawns you can of course substitute tiger prawns or even smaller shrimp if you’d like.

Poaching the prawns gives you some leeway to not overcook them plus you can add all kinds of flavouring to give them that little something extra. And don’t throw out the cooking water. This is liquid gold and is great to use in pasta sauce, soups or even for risotto.

Prawn Rolls

• 2 lbs spot prawns, shell on

• 3 tbsp butter

• 1/4 cup white wine

• 1 tbsp black peppercorns

• 1 bay leaf

• 1/4 cup mayonnaise

• 1/4 cup celery leaves, chopped

• 3 tbsps fresh dill (you could also use parsley or basil)

• 1/2 tsp hot sauce

• salt and pepper to taste

• 4 brioche buns

• lemon wedges for serving

To cook the prawns, place the butter, white wine, peppercorns and bay leaf in a saucepan and bring to a boil, reduce the heat to a simmer. Add the prawns, adding a little water if needed to cover the prawns and cook until they’re pink and cooked through, about 5 minutes. Remove the prawns from the liquid and cool. As I said above, save the liquid!!

When the prawns are cool, peel and set aside. Mix the prawns with mayonnaise, celery leaves, dill and hot sauce. Season with salt and pepper as needed. Refrigerate until ready to use. *This can be done up to a day in advance.*

Cut the buns in half, brush with butter and grill or toast. Top with the prawn mixture, spreading evenly amongst the 4 rolls. Serve with a lemon wedge.

Magic Chocolate Shells for Ice Cream

This is such an easy and fun thing to do anytime, but especially in the Summer.

My nephews are obsessed with this and ask for it every time they come over. Maybe it’s because I get just as excited - because why wouldn’t you? Who doesn’t want a little more magic in your day?

Because it's a magical thing to watch the melted chocolate instantly harden over top of ice cream. And the best part - cracking into it with a spoon when you’re ready to dive in. It only takes a few minutes to make, and only two ingredients!

If I have extra time I'll scoop the ice cream beforehand and make them into balls, then freeze for a bit before dipping/rolling them into the chocolate. That way you get perfect chocolate coverage. Very important. You can also use this to make dipped ice cream cones....just saying :) 

Chocolate Shells

• 6 oz or 3/4 cup of semisweet chocolate chips

• 2 tablespoons coconut oil 

Melt the chocolate in a small metal bowl set over a pot of simmering water. Stir in the coconut oil and heat until dissolved, about 1 minute. Drizzle the chocolate mixture over ice cream and watch as it hardens in a few seconds.

The makes about 3/4 cup, enough for 4-6 good sized scoops of ice cream. 

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