We’ve asked our friends and taste experts at Well Seasoned for their favourite summer recipes and just reading their answers makes us a whole lot of hungry… We hope they’ll do the same for you!
Words and photos by Gemma Taylor
Summer food for me is all about simple flavoursome food that is easily prepared ahead of time and ready in the fridge to grab before heading out to the beach or for a picnic, giving me more time to do the important things in life like hanging out with friends in the sun!
Spinach & Feta galettes
These tasty pastries are inspired by the Greek dish Spanakopita which uses wild greens and herbs, for me its best eaten at room temperature with a nice fresh tomato salad, perfect picnic fare!
You will need:
* 4 individual galettes
* 1 large onion, finely sliced
* 4 cloves of garlic, finely chopped
* 400-500g spinach and/or chard, you can add in a little rocket, kale or spring greens too. Wash well, shred leaves and finely slice any thick stalks
* small spring of mint, finely chopped
* small sprig of dill, finely chopped
* 100g Feta cheese, crumbled
* 55g pine nuts, lightly toasted
* 200g block of puff pastry
* plain flour for dusting
* 1 egg, whisked for glazing
In a large frying pan saute the onion and garlic on a low heat until they start to soften. Add any finely sliced stalks you may be using and cook for a few minutes more before adding the rest of the finely shredded greens and chopped herbs. Cook for a further 5-10 minutes until the greens have wilted right down and any excess liquid has evaporated. Season well with salt and pepper to taste.
Divide the pastry into four pieces. Dust your work surface and rolling pin with a little plain flour before rolling out each piece of pastry to a rough circle shape about 15cm in diameter. Line two baking trays with baking paper before placing two pastry circles onto each tray.
Divide the cooked spinach between the four pastry circles spreading it out a little but leaving a 3cm strip of pastry visible around the edge of each, then sprinkle the crumbled Feta and pine nuts over the spinach on each. Using a pastry brush glaze the edges with a little of the beaten egg before folding them over and pinching at regular intervals to form a rough looking crust, again brush with a little beaten egg.
Cook in a hot oven until the pastry is brown and crisp, check the underside of the galettes to make sure it is cooked through.Once cooled these pastries will keep for a day in an airtight container.
Jelly is a fun dessert that can happily be made the day before and kept in the fridge, these boozy Pimms jellies are a fun way to end a bbq or could easily made in little plastic cups to take out on a picnic!
Makes 4 jellies 125ml approx each:
* 125ml Pimms
* 375ml lemonade
* 4 leaves of gelatine (I have used four leaves of Dr Oetker Fine Leaf Gelatine. If using another brand consult the packet and calculate how many leaves you will need for 500ml liquid)
* cucumber, mint & strawberries to garnish
Place the four leaves of gelatine in a small dish and cover with cold water. Leave for about 5 minutes until the gelatine has softened.
In the meantime combine the Pimms and lemonade into a medium sized pan and warm gently.
Once the gelatine has softened remove it from the water and place into the warm Pimms. Stir until the gelatine has melted and remove from the heat. Don’t let the liquid come to a boil as this can prevent the gelatine achieving a good set.
Strain the Pimms through a sieve into a large jug in case any small lumps remain. Pour the jelly into the four glasses and place in the fridge. Once the liquid has cooled and started to set slightly you can push small slices of fruit and mint leaves into the jelly or simply float them on top.
Leave to set and garnish with more fresh fruit and mint to serve.