WEDNESDAY WISDOM – SIMPLE SUNSHINE SUPPERS

sunshine suppers

With the days of summer upon us and the promise of good weather for a while we’ve decided to dedicate this weeks Wednesday Wisdom to Simple Sunshine Suppers. At FLOUR the hazy evenings always leave us wanting to whip up something fresh and healthy and we hope to provide you with a few ideas. If you can, eating alfresco adds to the experience as well! So hook your sunnies on your pinny and get cooking sunshine style! Let us know how it goes!

Beetroot, Sweet Potato, Feta, Mint and Corriander Salad

A delicious option which can be prepped in advance or popped in the oven whilst enjoying a drink in the sun. Easy to make straight after work and a crowd pleaser!

(Serves 2 – just multiply for more)

What you need:

2 Sweet Potatoes

1 pack of 4 beetroots

1 bag of runner beans

1 block of feta

cherry tomatoes

Rocket leaves

Corriander

Mint

Ras el Hanout

Pine Nuts

Dressing:

Lemon

Ras el Hanout Spice (Barts)

Olive Oil

To Serve:

Yogurt

*

CUBE the beetroot and sweet potato and place in a large roasting tin with olive olive and 2 teaspoons of Ras el Hanout (morrocan rose spice)

MIX throughly and ROAST (for about 30 mins) or until soft and brown

MIX salad leaves with halved cherry tomatoes, corriander and mint and cubed feta.

BLANCH runner beans and SCATTER on top.

For the dressing MIX 1-2 teaspoons of Ras el Hanout with Olive Oil juice of half a lemon and salt and pepper.

TOSS the salad in the dressing.

PLACE the roasted veges on top of the salad with some toasted pine nuts and some blobs of yogurt and a scattering of fresh herbs.

**For an extra twist, depending on how adventurous you’re feeling, you can add slices of blood orange to this salad as well. Feta can be swapped for Goats Cheese if preferred.**

ENJOY!

Mmm yummy chunky Mango guacamole with grilled tortilla chips

A vibrant take on an old mexican classic! 

(Serves 6 – or 4 hungry people!)

What you need:

8 x large flour tortillas

Olive oil, for brushing

Salt and black pepper

Juice of 1 lime

2 avocados, peeled pitted and chopped

A small handful of fresh coriander leaves, chopped

1 tomato chopped

1 red onion, finely chopped

1 garlic clove

½  a mango peeled and chopped

*

BRUSH both sides of the tortillas with the oil. Season with salt and squeeze over half of the lime juice Cut each tortilla into eight wedges

HEAT a BBQ to a high heat (or use your oven grill for the gardenless people) and cook the wedges for 2-3 minutes per side until crispy. Season again with salt.

ADD the avocado to a bowl and squeeze over the remaining lime juice use the back of a fork to mash roughly.

ADD the coriander, tomato, onion, garlic and mango pieces. Stir until combined, making sure not to make the avo too mushy.

SEASON liberally with salt and black pepper to taste!

YUM!

Easy Peasy Lemon Sole Tray Bake

A Jamie recipe which is stress free and scrummy! Serve with new potatoes if hungry or salad for a lighter meal.

4 whole lemon soles (or a flat fish on offer – used plaice before and delicious)

2 handfuls red and yellow cherry tomatoes, halved

4 cloves garlic, peeled and finely sliced

1 handful fresh oregano or basil, leaves picked

1 bunch spring onions, trimmed and finely sliced

1 tablespoon balsamic vinegar

sea salt

freshly ground black pepper

zest of halved 2 lemons

extra virgin olive oil

1 pot of black olives, destoned

1 handful fresh flat-leaf parsley, finely chopped/ripped

*

PREHEAT the oven to 200ºC/400ºF/gas 6.

MIX  the tomatoes, garlic, oregano or basil, spring onions, balsamic vinegar, a pinch of salt and pepper and the zest and juice of 1 lemon with a couple of large tablespoons of oil.

 SPREAD over the bottom of a large roasting tray. Use one that will fit all 4 fish quite snugly.

Place the fish on top – top to tail.

ADD the olives, parsley, juice and zest of the second lemon to the bowl that the tomatoes were in.

LOOSEN with a little olive oil and then divide this mixture between the fish, placing an equal amount on the centre of each.

COOK  for 12 to 15 minutes, depending on the size of the fish.

REST for 3-4 mins whilst getting to the table and serve!

LOVELY!

Where will you eat yours?

Tweet us your outdoor dining (@flourtweet)

M+R+M

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