We are celebrating summer with these luscious recipes bursting with bright colours and flavours.
Whether you fancy a tasty burger with creamy Boursin, or a tasty taco stuffed with grilled prawns and zingy mango salsa, these summer recipes will have your tastebuds tingling….
Summer Recipes – Boursin, BBQ Bacon & Chicken Burger
- 4 boneless skinless chicken thighs
- 8 streaky smoked bacon rashers
- 3 cups plain flour
- 2 eggs
- 2 tsp smoked paprika
- 1 tsp each onion salt, garlic salt, mixed herbs, pepper
- 2 tubs Boursin Garlic & Herbs
- Splash of milk
- Separate the flour evenly into two bowls. Add your seasoning to one half and mix
- Beat two eggs into a third bowl
- Add your thighs to the beaten eggs and then coat with the plain flower, before repeating the process by dipping into eggs, then the seasoned flour
- On the BBQ (or grill), grill your bacon and toast your buns
- BBQ the thighs until golden and cooked through (you could also fry or oven cook)
- Layer your buns with smoky chipotle BBQ Sauce and pickles
- Add one thigh per burger and a couple of rashers of bacon
- Top with a HEAPED spoon of Boursin
- SERVE AND ENJOY!
Recipe created by @tomsbigeats in partnership with Boursin.
Easy to prepare, these tacos with grilled prawn and mango salsa are a spicy and delicious addition to any BBQ
30 minutes for chilling salsa – 30 minutes preparation and cooking
2 ripe mangos, peeled, seeded and diced
75g peppers, finely chopped
15g fresh coriander, finely chopped, plus extra sprigs to garnish
55g red onion, finely chopped
55ml lime juice
2 tablespoon of lemon juice
Salt, to taste
Black, fresh ground pepper, to taste
16 large, uncooked prawns
1 tablespoon of fresh lime juice
1 tablespoon of creole seasoning
2 garlic cloves, peeled and minced
1 teaspoon of black pepper
Oil for grill
1 handful of shredded lettuce
1 handful of shredded red cabbage
2 fresh limes, rinsed and cut into wedges
To make the Mango Salsa:
In a medium bowl, combine mango, red pepper, coriander, onion, lime juice and lemon juice. Gently toss to thoroughly mix. Cover, and chill for 30 minutes before serving, to incorporate flavours.
To make the Grilled Prawn:
Rinse prawn under cold running water. Peel and devein.
Place cleaned prawn in a mixing bowl, drizzle with lime juice; add creole seasoning, garlic, cilantro and pepper.
Mix well using a wooden spoon and set aside for 10 minutes.
Meanwhile, prepare the grill for direct grilling and preheat to high.
Brush the grill grate with oil.
Grill the prawn for 2 to 3 minutes per side, turning with tongs, or until the shrimp turn light pink and opaque. Do not over cook.
Lightly toast the tortillas on the grill for about 15 to 20 seconds per side.
Place the tortillas on a serving plate and fill with shrimp, shredded lettuce, shredded cabbage and mango salsa.
Drizzle with lime juice, if desired. Serve.
Summer Recipes – Boursin, Beetroot & Red Onion Tarte
@huntersandheels in partnership with Boursin
1 x pack of Boursin Garlic & Herbs cheese
1 x320g Puff Pastry Sheet
2 Red Onions cut into wedges
400g Cooked Beetroot cut into wedges
1 tablespoon brown sugar
1 tablespoon red wine vinegar
Couple of Springs of Thyme
1 tablespoon of chopped Tarragon
Add all the ingredients apart from the pastry to a warm pan and simmer for 5-10 mins.
Cover with a sheet of pastry and tuck in the edges, then bake in a medium oven for 20 mins until golden brown.
Tip upside down onto a plate and sprinkle your caramelised tarte with Boursin Garlic & Herbs.
Summer Recipes – Linwoods Raspberry Ripple Protein Popsicles
Raspberry Ripple Core:
1½ cups fresh raspberries
3 tbsp maple syrup, divided
1 cup coconut cream
½ tsp vanilla extract
Raspberry Chocolate Shell:
300g semi-sweet chocolate (a dark chocolate with no dairy can be used for a vegan magic shell sauce)
100g coconut oil, melted
5 tsp freeze-dried raspberry powder (can be omitted for a regular chocolate magic shell)
pinch of salt
Raspberry Ripple Core:
- Add your raspberries and 1 tablespoon of maple syrup to a blender and mix until smooth, set aside.
- In a small bowl, combine coconut cream, Linwoods Hemp Protein+ powder, maple syrup and vanilla extract.
- Now, fill about 1½ tablespoons of your raspberry sauce into the bottom of each popsicle mould, carefully layer the coconut cream mixture on top, leave a bit of space and add another tablespoon of raspberry sauce to go on top.
- Use a popsicle sticks to carefully swirl through the mixture in the mould to achieve a marble effect.
- Freeze for at least 3-4 hours or until fully solid.
Raspberry Chocolate Shell:
- Break your chocolate into small little pieces and put them into a tall, slim, microwave-proof jar.
- Add the coconut oil and freeze-dried raspberry powder (can be omitted) and carefully melt it in the microwave. Use short intervals and stir multiple times, of course, you can do it in a bain-marie instead. Don’t make it too hot or it might melt your ice cream.
- Take your popsicles out of their moulds and dip them into the melted chocolate, the magic shell will harden within seconds.
- Optional: Sprinkle with freeze-dried raspberry powder.
Summer Recipes – Watermelon, Tomato and Feta Cheese Salad
Yields: 6 servings
- 1 small watermelon (about 3 lb.)
- ½ c. fresh mint
- ¼ c. red onion, thinly sliced
- 12 oz. cherry tomatoes, halved
- 2 tbsp. olive oil
- 2 tbsp. fresh lime juice
- 1 tsp. honey
- black pepper
- feta cheese, crumbled
- Remove the rind from the watermelon. Cut the flesh into 1 ½ inch thick triangle pieces. Place them in a dish of your choosing.
- Top with the cherry tomatoes, red onion and mint.
- Combine the olive oil, lime juice, honey, salt and pepper in a bowl. Whisk the ingredients together. Drizzle over the watermelon and top with the crumbled feta.
For maximum freshness, drizzle the dressing just before serving.
Summer Recipes – GUNPOWDER GOBI – From DabbaDrop
· 70g sesame seeds
· 115g white urid dal
· 50g chana dal
· 8g jaggery powder
· 6g dried red chillies (Kashmiri preferably)
· 1g asafoetida (optional)
· 1 tsp salt
· 3 tsp vegetable oil
· 1 tsp ground turmeric
· 1 cauliflower cut into florets and salted for 20 minutes
· Washed and picked coriander
· 3 sprigs curry leaves
· Handful of chopped Spring onions
· Pomegranate (for garnish)
First, make the gunpowder. Toss the urid and chana dal in the oil then toast in a preheated oven (180 degrees) until golden. Toast the sesame seeds separately, no need for oil. Cool, then blend with the jaggery, asafoetida and salt to make a fine crumb. Add the whole sesame seeds to the mix.
For the cauliflower, toss in a mix of ground turmeric and vegetable oil then roast in oven, along with the curry leaves until florets begin to turn golden (around 20 -30 minutes).
Remove from the oven and toss the cauliflower in 3 Tbsps of gunpowder, salt and chopped spring onion.
Garnish with washed, picked coriander and pomegranate seeds.
For canapés with a twist, serve colourful Rainbow Veggie Sushi, created with Holy Moly’s delicious Original Guacamole.
- 4 nori sheets
- 250g sushi rice, rinsed
- 330ml water
- 2 tbsp rice wine vinegar
- 1 tbsp sugar
- 1 pack Holy Moly Original Guacamole
- 2 small carrots, peeled and thinly sliced
- 1/2 cucumber, thinly sliced
- A handful of sliced red cabbage
- Wasabi and pickled ginger to serve
- Start by making the sushi rice. Rinse the rice a few times, until the water comes out clean.
- Place it in a sauce pan and add 330ml water. Cover the pan, bring it to a boil, then simmer for 10 minutes.
- Turn off the heat and leave it there to steam for 25-30 minutes. Do not take the lid off until the time is up.
- Once your rice is ready, place it in a bigger baking dish and spread it out so it can cool down.
- In a small bowl, mix sugar and rice wine vinegar then add to rice and mix well. This will make it sticky so it will stay put once you start rolling.
- Fold two kitchen towels in half, then place them onto each other to create your sushi rolling mat.
- Put a nori sheet on top of the mat, shiny side up. Grab some rice with your hands and spread it evenly on the nori sheet leaving 1 cm margin at the very top. As well as spreading the rice evenly, keep on pressing it into the mat. Keep a bowl with water handy so that you can clean your fingers if they get too sticky.
- Place 1/2 tablespoon Holy Moly Original Guacamole on the bottom of the sheet and spread it evenly. Stack vegetables on top, but do not overfill the roll.
- Using your “mat”, slowly start rolling the roll squeezing it tightly with both hands as your roll. Go back every now and then to make sure everything is tightly bonded.
- Once you get to the end, dip your finger in water and brush the water on the margin to seal the roll. Finish rolling and set the roll aside. Repeat last 4 steps with the remaining nori sheets.
- Once you have all 4 rolls, cut them into 6-8 pieces, depending on how thick you like your sushi.
- Serve with wasabi and pickled ginger on the side.
Perfect for those warm summer evenings, this simple yet impressive pudding is bound to become a firm favourite.
Made with summer berries and their syrupy juices layered with Lizi’s Original Granola, softly whipped cream and thick yoghurt to make a pretty pudding perfect for lunch or dinner in the garden.
INGREDIENTS TO SERVE 6
· 600g berries (roughly 300g strawberries, 200g raspberries, 100g blueberries and currants)
· 100g sugar
· 250ml double cream (whipped)
· 2 tablespoons of icing sugar
· 100g Greek yoghurt
· 250g Lizi’s Original Granola
· A pinch of sea salt
- Put the berries into a saucepan with the sugar. Over a medium heat, bring to a simmer and cook, stir gently a few times to stop them sticking. Let them bubble gently for about 5-8 minutes (if you are using frozen berries, then defrost first and then pop into the pan).
- Whisk the cream and icing sugar until it forms thick soft peaks, and then fold in the Greek yogurt using a large metal spoon or spatula.
- Line a pudding bowl or a loose-bottomed deep cake tin with cling film. Use two pieces of cling film and leave plenty of overhang – check all of the inside of the bowl is completely covered and there is a good 20cm overhang as this will help you get it out easily.
- Spoon a third of the granola on the bottom of the lined tin or bowl.
- Spoon a generous layer of the berries onto the granola.
- Add a third of the cream and yogurt mix. Smooth to cover the fruit.
- Then repeat adding in more granola, fruit and then cream mixture in layers.
- Drizzle a final layer of granola on top.
- Place a plate face down on top to cover the pudding. Put into the fridge for a minimum of four hours to overnight to chill and firm up.
- Take the pudding out of the fridge and gently turn it upside down onto the plate. It should come away easily when carefully lifted off the pudding bowl.
- Peel away the cling film then take the remaining cream mixture and spoon on top of the pudding, swirling in the crushed berries and some of the berry syrup on top and down the sides to decorate.
- Decorate with edible flowers, serve and enjoy!