Your Way To A Scrumptious Summer – Summer Recipes
Summer is on our doorstep and it’s barbeque season! With the warmer weather on the horizon it’s time to get outdoors and make the most of the summer season.
Whether it’s a light summer salad or a full evening meal, Miller Homes employees have compiled some of their favourite tastes of the Med to inspire you. All of these can be easily made and Miller Homes’ kitchens are ideal as they are spacious and designed with functionality in mind and are perfect for enjoying in your gorgeous garden (weather permitting!).
5 A Day Moroccan Tagine
- 4 carrots, cut into chunks
- 4 small parsnips, or 3 large, cut into chunks
- 3 red onions, cut into wedges
- 2 red peppers, deseeded and cut into chunks
- 2 tbsp. olive oil
- 1 tsp each ground cumin, paprika, cinnamon and mild chilli powder
- 400g can chopped tomatoes
- 2 small handfuls soft dried apricots
- 2 tsp honey
Heat oven to 200°c/fan 180°c/gas 6. Scatter the veg over a couple of baking trays, drizzle with half the oil, season and then rub the oil over the veg with your hands to coat. Roast for 30 minutes until tender and beginning to brown.
Meanwhile, fry the spices in the remaining oil for 1 minute – they should sizzle and start to smell aromatic. Tip in the tomatoes, apricots, honey and a cup of water. Simmer for 5 minutes until the sauce is slightly reduced and the apricots plump, then stir in the veg and some seasoning. Serve with couscous or jacket potatoes.
Simple But Classic Greek Salad
- 4 large vine tomatoes, cut into wedges
- 1 cucumber roughly chopped
- ½ a red onion, thinly sliced
- 16 olives
- 1 tsp dried oregano
- 85g feta cheese, cut into chunks
- 4 tbsp Greek extra virgin olive oil
Place all of the ingredients in a bowl, lightly season, then serve with crusty bread to mop up all of those beautiful juices. We love Jamie Oliver’s method for making this classic summer dish.
Summer Italian Traybake
This served 6 adults and 3 children
- 4 baking potatoes (approx. 750g total) unpeeled and cut into 2 cm chunks
- 10 chicken thighs bone in and skin on
- 8 good quality sausages
- small bunch (6 or 7 sprigs) of rosemary
- zest of 1 lemon
- 1 teaspoon of sea salt flakes or ½ teaspoon pouring salt
- ground pepper
Serve with fresh bread and green veg or salad.
Preheat the oven to 200°c. Put the potatoes into a large, shallow baking tray and add the chicken thighs and sausages, you might have to put over 2 trays depending on size of trays, and doesn’t matter if they are all a bit squished in. Arrange about 4 sprigs of the rosemary among the chicken and sausages, then finely chop the needles of another 2 sprigs to give you about 2 teaspoons and sprinkle these on top of everything. Zest the lemon and season with the salt and a good grinding of pepper. Drizzle with the oil and bake for 50-60 minutes, or until the chicken skin and sausages are golden and the potato pieces are cooked through. If using 2 trays then swap round in the oven so they cook evenly.
Make sure chicken is cooked thoroughly before eating.
Fruit and vegetables are in their prime during the summer and nothing is better than an ice cold drink on a warm summer day. Smoothies are perfect for any time of the day whether you are in a rush in the morning and don’t have much time for breakfast or are looking to get more of your 5 a day into your diet. London based blogger Deliciously Ella has a variety of great recipes for healthy smoothies and juices that you can quench your thirst this season. One of our favourites is her Natural Vitamin Water.
If our suggestions have tantalised your tastebuds, we’d love to hear how you got on! Send us a picture via our twitter account or leave us a comment here on our blog.
Be sure to check out our Pinterest board dedicated to recipes that you can try at home.