5 recipes for an aperitif in the sun

Today is the first time I'm giving you a recipe. It is of course Tuesday. To start with we decided to get away to the sun.

We advise you to taste these recipes with a good glass of white or red wine but also your best music to enjoy the pleasure of life

Hummus

You need chickpeas already, you add a little bit of lemon and water and you cook them. This way they will really soften. You put them in a sieve, then you mix them with 150g of tahini. It's a sesame cream made from roasted sesame and a bit of water. It gives us flavours that work really well with chickpeas

Once it's well blended, we add lemon juice, salt, a little chilli. We pour it into a bowl and you can add hard-boiled eggs on top of the hummus. Serve with pita bread or toast rubbed with garlic. It is delicious as an appetizer, you can adapt the hummus recipe to your taste. I prefer it lightly lemony.

A delicious Tsatsiki

First you have to choose the yoghurt: you can choose between goat yoghurt or traditional yoghurt. Then you have to prepare the cucumber: you peel it, remove the little seeds and grate it finely. Add a small clove of chopped garlic, olive oil and mix with Greek yoghurt, with wine vinegar for a tangy touch.

Then you can either add slices of cucumber or leave it as it is with a little bit of espelette pepper and olive oil. I can recommend small salads, small mezzes, but you can also toast bread with olive oil and eat the tzatziki right on top.

It can also be served with a sauce for a wrap.

The perfect fresh melon

The best preparation: peel it and eat it as is. But if you want to eat it a little salty, it works very well with olive oil, fresh goat cheese and balsamic. You have to cut the melon into small cubes, put it in a salad bowl, I put some fresh cheese on top. We could add pieces of figs, pecans and olive oil.

When there's a little bit of melon left, we mix it with watermelon, it makes a fresh fruit soup. And on the barbecue, we put aluminium foil with olive oil, then prawns, tomatoes and chorizo and at the last moment, we add the diced melon for freshness.

Chimichurri sauce

This is a recipe that comes from Argentina. It is spicy and is used to marinate or just to soak the meat. To cook it, you take 50g of jalapeño peppers that you peel and seed to remove the spiciness. The other 50g of these chillies you leave whole. Add an orange peel and 10g of coarse salt and leave the chillies to drain.

Then take 150g of mixed herbs: coriander, mint, parsley, and put them in boiling water to cook. Cool them in water and add 35cl of olive oil, two cloves of garlic, 35g of shallots, a teaspoon of cumin, salt and mix it all together. Add the juice of the chillies to this sauce. Either put the meat in it to marinate or dip the grilled meat in the chimichurri sauce

A red fruit sorbet to finish

We take some strawberries and raspberries, clean them and put them in a small tray in the freezer. The next day, take the fruit out a little in advance or put it in the microwave for 20 seconds to defrost. In a blender, add condensed milk, soy milk or red hibiscus tea with a tablespoon of honey,

Pour in milk and blend to make frozen fruit pulp for instant homemade sorbet.