During the summer time it’s quite difficult to find a meal that suits you. We mostly look for something light like a sandwich or a salad, but after a while that gets a little boring. Check out these tasty summer meals and find one that will satisfy you!
- 4 minute steaks
- 1 tbsp olive oil
- 1 small ciabatta loaf
- 4 tbsp caramelised onion
- Half an 85g bag watercress
- Put the grill on. Heat a little oil in a frying pan.
- Season both sides of the steaks with salt, then fry for 1-2 minutes on each side.
- Meanwhile, slice the ciabatta in half lengthways and grill the cut sides until golden.
- Drizzle the toasted ciabatta with olive oil, spread the bottom half with the onions and sit the steaks on top.
- Cover with the watercress and close the sandwich with the other half of the ciabatta.
- Cut into four sandwiches and serve two per person.
- 4 skinless chicken breasts
- 4 tsp chipotle paste
- 1 small yellow pepper, deseeded and sliced into thin strips
- 25 g (1oz) tortilla chips, broken into large pieces
- 2 tbsp salsa
- 75 g (3oz) cheddar cheese, grated
- Preheat oven to 200°C (180°C fan) mark 6.
- Slash the tops of the chicken breasts to make deep incisions, but don’t cut all the way through.
- Put the chicken in a bowl with the chipotle paste and some seasoning, then toss to coat.
- Put the coated chicken on a baking tray, cut side up.
- Stuff the cuts with pepper slices and tortilla chips.
- Divide the salsa over the tops and sprinkle with the grated cheddar.
- Cook in the oven for 20-25min, or until cooked all the way through and golden.
- Scatter over the coriander leaves
- Serve with rice and guacamole
This recipe is easy to make and filled with flavour!
AND it’s a great source of protein for you fitness freaks.
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1½ tbsp garam masala
- 2 garlic cloves,crushed
- 2 250g pouches Tilda brown ready-cooked rice
- 400g leftover roast turkey or cooked turkey breast, shredded
- Juice 1 lemon, plus wedges to serve
- 200g baby leaf spinach
- Large bunch fresh coriander,chopped
- Natural yogurt to serve
- Heat the oil in a large frying pan and fry the onion for 5 minutes until starting to soften.
- Add the garam masala and garlic and fry for 1-2 minutes more.
- Add the rice and turkey with a splash of water and warm for a couple of minutes, then squeeze in the lemon juice and stir in the spinach in 2 batches, letting the first wilt so you can fit it all in the pan. Add most of the coriander and stir in well.
- Taste, season and sprinkle with the remaining coriander, then serve with the lemon wedges and yogurt.
A recipe inspired by the classic!
Now you have the chance to make your own.
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 pinch crushed red pepper flakes
- 8 ounces button mushrooms, sliced
- 2 medium tomatoes (about 1/2 lb.) chopped
- Salt and pepper, to taste
- 4 cups fresh spinach
- 1/2 cup marinara sauce
- 12 ounces whole wheat penne, cooked
- 1/3 cup plain Greek yogurt
- 1/4 cup grated parmesan cheese
- In a large skillet with a lid, heat olive oil over medium-low heat.
- Add in garlic and red pepper flakes, cook for 2 minutes or until garlic begins to soften.
- Add in mushrooms, tomatoes, salt and pepper.
- Cook for 5 minutes, or until mushrooms begin to release their water.
- Add in spinach and cover skillet
- Let spinach wilt for 2 minutes.
- Remove lid, and stir in the pasta sauce.
- Remove the skillet from the heat, and let rest for 5 minutes.
- Stir in the Greek yogurt, and then add the penne.
- Stir until sauce is mixed well and all pasta and veggies are coated.
- Heat until just warmed through.
- Divide into pasta bowls and serve topped with parmesan cheese.
OOHHHH sounds exotic!
Luckily it’s not too expensive too!
Just pure fllavour.
- 2 fish fillets (such as cod, hake, whiting, or 2 plaice or sole – anything you like – approximately 7 oz/200 g each)
- 2 tablespoons Coriander and Lime Tartare Sauce
- 2 tablespoons white or brown breadcrumbs
- 3 tablespoons grated Cheddar cheese
- 1 dessertspoon chopped fresh coriander
- A pinch of cayenne pepper
- Grated zest of ½ lime
- ½ oz (10 g) butter
- Salt and freshly milled black pepper
- Begin by wiping the fish fillets with kitchen paper to get them as dry as possible, then place them in the foil-lined grill pan.
- Season with salt and pepper, then spread the Coriander and Lime Tartare Sauce all over the surface of the fish.
- Now, in a bowl, mix the breadcrumbs, cheese, coriander, cayenne and lime zest together, then sprinkle this over the fish as evenly as possible.
- Dot with a little butter.
- Place the grill pan as far from the heat as possible and grill the fish for 10-15 minutes, depending on its thickness – it should be just cooked through and the top should be crispy and golden.Serve with tiny new potatoes, tossed in chives and lemon juice, and a plain lettuce salad.
Now this is something different – a complete culture mix!
I can’t wait to try one myself.
And to think you can buy all of this from Tesco!
It must be easy’
- 3 tbsp dark soy sauce
- 3 tbsp rice vinegar
- 3 tbsp soft brown sugar
- 2-3 tbsp hot pepper sauce, depending on how spicy you like it
- 2 tbsp cornflour
- 25g (1oz) ginger, grated
- 3 garlic cloves, chopped
- 2 x 430g packs chicken thigh fillets, cut into 1cm (1/2in) strips
- 8-12 corn tortillas
- 2 tsp sesame oil
- 1 lime, cut into 4 wedges, to serve
For the coleslaw
- 1 tbsp kimchi paste
- 3 tbsp mayonnaise
- 1/2 small white cabbage, finely sliced
- 1 red onion, finely sliced
- 4 tbsp roughly chopped coriander
- Preheat the oven to gas 6, 200°C, fan 180°C.
- In a large bowl, combine the soy sauce, rice vinegar, sugar, hot pepper sauce and cornflour.
- Mix until smooth.
- Stir in the ginger, garlic and chicken.
- Set aside while you prepare the coleslaw.
- In a large bowl, mix the kimchi and mayonnaise together
- Add the remaining ingredients and stir until thoroughly combined.
- Season and set aside.
- Wrap the tortillas in tin foil and heat in the oven for 5 minutes.
- Heat the sesame oil in a large wok over a medium to high heat.
- Add the chicken and cook for 8-10 minutes.
- Stir as you cook, gradually adding about 200ml (1/2pt) water to prevent the sauce from getting too thick – it should be glossy and smooth.
- Bring everything to the table and let people build up their own tortillas with a layer of chicken, the kimchi mayonnaise coleslaw and a squeeze of lime.