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maltatoday, WEDNESDAY, 7 SEPTEMBER 2016 14 Food Recipes for the remaining summer days Though the unsettled weather of this week signals the end of the summer, it is by no means over yet. There are still plenty of days by the pool, or at the beach still to come before we start to unpack the blankets and huddle by the fire. Gourmet Today TV has some great recipes for the warm days remaining. Michael Diacono makes an easy pasta salad with orzo, spinach and feta cheese and topped with gremolata. Sean Gravina makes some aperitifs that can be served with or without alcohol so that the entire family can join in the fun. Gourmet Today TV returns this October on Saturdays at 4:05pm. Pasta salad with feta cheese, spinach and gremolata Strawberry and nectarine refresher Serves 4 Ingedients • 500g orzo pasta • 2 large handfuls spinach • 3 large handfuls breadcrumbs • 1 clove garlic • 3 tbsp olive oil • 3 tbsp pine nuts • 1 tbsp capers • 3 tbsp black olives, pitted • 200g feta cheese • Handful basil • Salt and pepper Method 1. Boil the orzo until al dente and allow to cool. 2. To make the gremolata, heat the oil in the pan and fry the garlic clove. 3. Add the breadcrumbs and cook until golden, tossing every now and then to prevent burning. 4. Mix together with the spinach. 5. Fry the pine nuts in a little olive oil until golden, being careful not to let them burn. 6. Add to the salad with the spring onions, capers and olives. 7. Add the fresh basil and the feta cheese. 8. Season with salt, pepper, olive oil and balsamic vinegar. 9. Mix well and top with the gremolata. 10. Serve immediately so that the spinach doesn't wilt. This recipe first appeared on Gourmet Today TV, aired on TVM on 26 August, 2016. Ingedients • 2 ripe nectarines • 100g strawberries • 4 shots vodka • 25ml lemon thyme syrup • Soda water Lemon thyme syrup • 50g sugar • 100ml water • A few sprigs lemon thyme Method 1. To make the lemon thyme syrup, bring all of the ingredients to the boil in a saucepan and allow to simmer on medium heat for 5 minutes. Allow to cool and strain. 2. Blend the fruit together with the lemon thyme syrup to a puree. 3. Chill a glass with ice and then add the vodka. 4. Add the fruit puree and finish with soda water and a slice of lemon. This recipe first appeared on Gourmet Today TV, aired on TVM on 26 August, 2016. By Michael Diacono By Sean Gravina