Chilled Cucumber Soup

I have a couple of recipes for cucumber soup, one is from my mother's book and one is from mine. Both are chilled and both use yoghurt as a base. One calls for grating the cucumber, and one calls for blending it to a purée. Either way the result is a refreshing summer soup, perfect for the hot days.

Lebanese Cucumber & Yoghurt Soup

This chilled soup is a bit like tzatziki particularly if you use Greek yoghurt and garnish it with mint. I've reduced the amount of double cream and increased the yoghurt to make it lighter than my original recipe. You could also use creme fraiche or sour cream.

This amount serves 4.

1 large or 2 small cucumbers

100ml double cream

500ml natural yoghurt

1 small clove garlic, grated

2 tbsp tarragon or white wine vinegar

salt and pepper

freshly chopped mint to garnish

Wash the cucumber (no need to peel), remove the seeds and coursely grate into a large bowl. Stir in the cream and yoghurt and mix well. Add the remaining ingredients and season to taste. Chill for a couple of hours and garnish with the chopped mint.

Cucumber and Yoghurt Soup

This version is from my mother's recipe book and uses an electric blender to produce a smooth summery soup. If you want to add texture, garnish with diced or sliced cucumber and serve with a slice of crusty bread.

1 large or 2 small cucumbers

250ml single cream

300ml natural yoghurt

a squeeze of lemon juice

salt and pepper

2 tbsp double cream to serve

Fresh dill to garnish

Peel the cucumber, remove the seeds and cut into chunks. Place into an electric blender with the cream, cover and blend until smooth.

Pour into a large bowl and stir in the yoghurt. Add a squeeze of lemon juice and check for seasoning.

Chill for a couple of hours and serve in deep bowls with a swirl of double cream and a sprig of fresh dill.

Vichyssoise

Vichyssoise is a classic chilled summer soup, usually served as an appetiser. There is some debate as to its origin but I like to think of it as French. It is basically a leek and potato soup served cold but the addition of the double cream gives it a rich, velvety texture. This is from my own recipe book, one that I've had for years!

1 medium onion, chopped

3 large leeks, washed and sliced

50g butter

350g potatoes, peeled and diced

1 litre chicken stock

salt and pepper

200ml double cream

chopped chives to garnish

Melt the butter in a large saucepan and add the chopped onion and leeks. Put the lid on and cook over a low heat until soft (about 15 minutes). Add the diced potatoes, season well and then pour over the stock. Cover and simmer for a further 15 minutes or until the vegetables are tender.

Turn off the heat and allow to cool before blending in the pan with a hand-held stick blender. If you want to freeze this, now is the time, before you add the cream.

Taste for seasoning and then stir in the cream. If you need to thin the soup, you can add some milk. Chill for a couple of hours and serve garnished with chopped chives.

You can also serve this soup warm with a scattering of chopped bacon and some homemade croûtons.

Lemon Fairy Cakes

This is my basic fairy cake recipe using lemon juice instead of milk and a lemon icing instead of buttercream. Perfect for an afternoon treat or a children's party.

125g unsalted butter

125g caster sugar

125g self-raising flour, sieved

2 large eggs

½ tsp vanilla extract

2-3 tbsp lemon juice

You will need a 12-bun tin lined with paper cases.

Preheat the oven to 180ºC.

Cream the butter and sugar until pale and fluffy. Add the eggs, one at a time, alternating with a spoonful of flour. Then add the vanilla extract and lemon juice, followed by the remainder of the flour. Mix well and carefully spoon the mixture into the cases. Bake for about 15-20 minutes or until golden. Allow to cool on a wire rack before icing.

Lemon Icing

175g icing sugar, sieved

1-2 tbsp lemon juice

grated zest from 1 lemon (for decoration)

Simply sieve the icing sugar into a small bowl and gradually add the lemon juice, taking care not to overdo it. The icing should be thick enough so when you spoon it onto the top of the cakes, it won't run down the sides.

Allow to harden slightly and then decorate with lemon zest.

If you're baking for a children's party, some sprinkles or small sweets might be more suitable.