Summer recipes to enjoy this bank holiday weekend

Summer recipes to enjoy this bank holiday weekend

Put on a Bank Holiday weekend spread and wow your guests with these tasty summer recipes. 

The second May Bank Holiday weekend is here, and come rain or shine, you bet we'll be having a garden party complete with BBQ recipes and alfresco drinks. Here's some of our favourite veggie dishes for you to whip together with ease!

Pesto Breadsticks

Serves: 10-12

Prep time: 30 minutes

Cooking time: 15-20 minutes

Ingredients:

  • 500g ciabatta bread mix
  • 350ml water
  • 2 tbsp Filippo Berio Olive Oil
  • 4 tbsp Filippo Berio Classic Pesto or Filippo Berio Sun Dried Tomato Pesto
  • 3 tbsp fresh Parmesan cheese, grated

Method:

  1. Empty the bread mix into a bowl and add the water. Mix to a soft dough. Tip onto a lightly floured surface and knead for 5 minutes until the dough is springy.
  2. Put into a lightly oiled bowl, cover with cling film and leave for 5 minutes. Tip the dough back onto the surface and roll out to a large rectangle. Spread over either of the pesto leaving 2cm border. Sprinkle over the Parmesan cheese.
  3. Fold the dough in half along the long side. Press together and seal with a rolling pin. Cut into 2cm slices. Place the slices 2cm apart on a lightly oiled baking sheet. Twisting each pastry strip as you lay onto the baking sheet.
  4. Brush the pastry with olive oil and cover lightly with cling film or a clean cloth. Bake the bread sticks for 20 to 30 minutes until golden. Remove and serve with drinks or as an accompaniment.

Credit: Filippo Berio filippoberio.co.uk

Sweet Potato Wedges

Serves: 2

Prep and cooking time: 40 minutes

Ingredients:

  • 2 large sweet potato
  • 2 tbsp olive oil
  • 1tsp smoked paprika
  • 50ml Newman’s Own yoghurt & herb dressing

Method:

  1. Pre heat the oven 200c/400F/gas 6/Fan 180c
  2. Wash the sweet potatoes in cold water, cut each potato into thick wedges.
  3. In a bowl place the sweet potatoes, adding the smoked paprika and a pinch of salt and black pepper, drizzle with olive oil and mix well.
  4. Place the wedges on a large baking tray lined with greaseproof paper and then bake in the oven for 35 to 40 minutes.
  5. Remove the tray from the oven, transfer the wedges to a serving dish and drizzle over the Yoghurt & Herb Dressing.

Credit: Newmansnewmansown.co.uk

Roasted Veg and Cous Cous Salad 

Serves: 2

Prep time: 20 minutes

Ingredients:

  • 400ml Rude Health Oat Drink
  • 120g couscous
  • 1 aubergine
  • 1 courgette
  • 1 red pepper
  • 1 tbsp olive oil
  • 1 tbsp maple syrup
  • 1 tsp turmeric 

Dressing:

  • 1 tbsp maple syrup
  • 1 lemon, juiced
  • 1 tsp chilli flakes

 Method:

  1. Prepare the couscous in the Rude Health Oat Drink, following the instructions on the pack.
  2. Cut the aubergine, courgetti and red pepper into chunks. Drizzle the oil over the vegetables.
  3. Preheat the grill, then grill the vegetables for a few minutes on each side.
  4. Remove the vegetables from the grill and cut them into small pieces.
  5. Stir the maple syrup and turmeric into the creamy couscous.
  6. Serve the couscous on a big plate alongside the grilled vegetables.
  7. Mix the dressing ingredients and pour over the salad.

Credit: Rude Health rudehealth.com

Mini Quiches 

Serves: 6

Prep time: 15 minutes

Cook time: 40 minutes

Ingredients:

  • 100ml Rude Health Cashew Drink
  • 1 tbsp olive oil
  • 1 roll shortcrust pastry
  • 2 eggs
  • ½ red pepper
  • 30g spinach
  • 1 tomato
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tbsp oregano

 

Method:

  1. Preheat the oven to 200 °C and oil the cupcake tray.
  2. Beat the eggs together with the Rude Health Cashew Drink.
  3. Chop the red pepper, spinach and tomato finely.
  4. Pour the egg mixture into a bowl and add the vegetables, salt, pepper and oregano.
  5. Cut circles out of the pastry, place them in the quiche tin and pour the egg mixture onto the pastry.
  6. Bake for 40 minutes until golden brown.

Credit: Rude Health rudehealth.com

Halloumi Kebabs with Sweet Pepper and Maple Relish and Broad Bean Hummus

Serves: 4

Prep time: 40 mins

Cooking time: 8 mins

Ingredients

FOR THE BROAD BEAN HUMMUS:

  • 150g of broad beans, fresh or frozen
  • 1 ripe avocado
  • 2 tbsp tahini paste
  • 2 cloves of garlic crushed
  • Juice of one lemon
  • 10 tbsp olive oil
  • 2 tbsp roughly chopped coriander leaves
  • 2 tbsp pure Canadian maple syrup (preferably golden for its delicate taste)
  • Salt and pepper, to taste

FOR THE SWEET PEPPER AND MAPLE RELISH:

  • 1 green chilli
  • 1 red pepper
  • 1 red onion
  • 4 large tomatoes (skinned and roughly chopped)
  • 2 tbsp pure Canadian maple syrup (preferably dark for its robust taste)
  • 25g chopped parsley
  • 4tbsp lime juice

FOR THE HALLOUMI KEBABS:

  • 150g halloumi (cut into 2cm cubes)
  • 200g chestnut mushrooms (cut into quarters)
  • 1 courgette (sliced into ribbons)
  • 25g fresh mint
  • Olive oil, for grilling
  • 2 tbsp pure Canadian maple syrup (preferably dark for its robust taste)

Method

TO MAKE THE BROAD BEAN HUMMUS:

  1. Boil broad beans in salted water for 4-5 minutes
  2. Drain and refresh under cold water
  3. Scoop out the avocado flesh and add the tahini paste, garlic, coriander and lemon juice
  4. Add 3-4 tbsp olive oil
  5. Place in food processor and blend until smooth
  6. Add the remaining olive oil and season with salt and pepper to taste

TO MAKE THE SWEET PEPPER AND MAPLE RELISH:

  1. Finely chop the chilli, pepper, onion and parsley
  2. Add all to a food processer with the lime juice, tomatoes and maple syrup
  3. Blend evenly until it reaches the desired consistency

TO MAKE THE HALLOUMI KEBABS:

  1. Add the courgette, mushrooms and halloumi onto the skewers and brush with olive oil
  2. Grill for 2-3 minutes each side
  3. Drizzle over maple and garnish with torn mint
  4. Serve with the relish and hummus

Credit: Maple from Canada maplefromcanada.co.uk

Raspberry Sorbet

 

 

Serves: 4 (makes one tub)

Prep time: 40 minutes (including cooling time)

Freeze time: 6 hours

Ingredients:

  • 100g caster sugar
  • 100g water
  • 300g raspberries, frozen or fresh
  • ½ lime, juice only
  • 100ml OGGS Aquafaba
  • ½ tsp cream of tartar

Method:

  1. Start by simmering your water over a low heat and add the caster sugar to make a syrup. Leave to boil for 5 minutes and keep stirring, even when the sugar has dissolved. Leave aside to cool.
  2. With a hand blender, whizz up the raspberries ‘til you have a smooth paste and add the sugar syrup. Pop this sweet mixture in the fridge for 30 minutes.
  3. When you’re ready, whisk up the OGGS Aquafaba with an electric whisk, on a high speed for 2 minutes, ‘til you reach soft peaks. At this point, add the cream of tartar and continue whisking for another 2 minutes until you reach stiff peaks. This means that the mixture won’t shift in the bowl at all.
  4. Continue whisking on a low speed and add the raspberry sauce in. Don’t worry if the mixture delates slightly at this point. Pour into a container...if you don’t have one, a loaf tin works great and make sure it’s covered. Pop into the freezer to set for at least 6 hours- overnight is the best!

Credit: Oggs loveoggs.com