A summer of variety

A summer of variety


Posted 8th Jul 2016


Summer is a great time to add some variety to your meals - to inspire you we've rounded up a selection of tasty recipes that are sure to add some real taste to your palate

cheese, artichoke and sundried tomatoGrilled Cheese, Artichoke & Sundried Tomato Panini

You will need

1 freshly baked panini
20g Edam cheese, grated
15g Parmesan cheese, grated
3-4 Artichoke hearts (bottled in olive oil), drained
20g Sundried tomatoes
Sprig of fresh basil/flat leaf parsley
Lurpak Spreadable Infusions Sea Salt & Pink Peppercorn

Directions

1. Mix the grated Edam cheese with the Parmesan cheese.

2. Quarter the drained artichoke hearts and sundried tomatoes, mix with the cheese and a sprig of fresh basil or flat-leaf parsley.

3. Spread the panini generously with Lurpak Spreadable Infusions Sea Salt & Pink Peppercorn, top with grated cheese, artichoke and fresh tomato mixture and bake at 180oC for 5 – 6 minutes until golden.

Recipe courtesy of Lurpak

avocadoAvocado Quesadilla

You will need

2 tortillas
1 ripe avocado, mashed
1 small carrot, grated
20g Cheddar cheese, grated
Chopped fresh coriander
Lurpak Spreadable Infusions Smoked Chipotle

Directions

1. Take two tortillas, spread Lurpak Spreadable Infusions Smoked Chipotle liberally on each.

2. Top one tortilla with avocado, carrot, cheese and coriander.

3. Press the second tortilla on top and bake in the oven at 180oC for 5 – 6 minutes until crisp and golden.

4. Cut into wedges to serve.

Recipe courtesy of Lurpak

lamb kebabLamb Kebab in Pitta

You will need

1 Pitta
120g lamb steak, chopped into cubes
1 tsp ground cumin
Handful of baby spinach/red chard
2 tbsp Greek yoghurt
Sprig of fresh, chopped mint
Lurpak Spreadable Infusions Chilli & Lime

Directions

1. Dust cubes of lamb with cumin powder, divide onto skewers and grill until cooked.
2. Toast the pitta lightly and cut it open, spreading the inside generously with Lurpak Spreadable Infusions Chilli & Lime.
3. Fill the pitta with spinach/chard and Greek-style yoghurt mixed with the mint.

Recipe courtesy of Lurpak

paprika and harissaPaprika Roasted British Gem New Potatoes

You will need

650g Sainsbury’s Taste the Difference British Gem New Potatoes
50 ml olive oil
1 tsp paprika
1 tsp salt
120g Good quality mayonnaise preferably rapeseed
2 tbsp red or green Harissa
1 tbsp chopped flat leaf parsley

Directions

1. Preheat oven to 200 degrees Celsius / 180 fan assisted / gas mark 6.

2. Place the new potatoes in a large pan, cover with salted water, bring to the boil and cook for 15 minutes or until just tender.

3. Mix the olive oil with the paprika and salt.

4. Place the potatoes in a suitable roasting tray and pour over the Olive oil mixture making sure they all get an even coating. Using a potato masher or fork gently squash the potatoes to flatten each one a little, this increases the surface area and allows them to get extra crispy. Roast in the oven for 25-30 minutes or until crispy.

5. Mix the harrisa with the mayonnaise to make the dip and serve alongside the paprika roasted potatoes.

Recipe courtesy of Sainsbury's

potatosaladWarm British Gem New Potato Salad with Gremolata and Poached Salmon

You will need

4 Fillets of salmon
800g Sainsbury’s Taste the Difference British Gem New Potatoes
1 x 100g bag of watercress
8 tbsp good quality extra virgin olive oil
1 Small bunch of flat leaf parsley
Zest of 3 un-waxed lemons
2 cloves garlic crushed
Salt and pepper

Directions

1. Place the new potatoes in a large pan of salted water, bring to the boil and cook for 15 minutes or until cooked through.

2. Take a pan large enough to hold the 4 salmon fillets in a single layer season with salt and pepper and pour over enough hot water to just cover. Very gently poach for 10 minutes, remove from the pan and leave to one side.

3. Mix the lemon zest with the garlic, flat leaf parsley and olive oil. Chop the potatoes in half and toss in the gremolata mixture whilst still warm.

4. Place on a serving plate, season with a little salt and pepper, Sprinkle over the watercress and flake over the poached salmon.

Recipe courtesy of Sainsbury's

goatscheesefrittataBritish Gem New Potatoes and Goat’s Cheese Frittata

You will need

250g Sainsbury’s Taste the Difference British Gem New Potatoes, boiled and thickly sliced
6 medium free range eggs
60g cooked & podded broad beans
1 small red onion finely sliced
1 tbsp chopped fresh dill
1 tbsp chopped fresh mint
30g butter
60g goats cheese log thinly sliced
Salt and pepper

Directions

1. Preheat your grill to its hottest setting.

2. Whisk the eggs with a fork, add in the chopped fresh herbs and season with salt and pepper.

3. Heat the butter in a 20cm non-stick frying pan; add in the sliced potatoes and sauté until they are starting to take on some colour. Next add in the red onion and continue to sauté for another 3-4 minutes or until soft. Remove from the pan with a slotted spoon and put to one side.

4. Pour the eggs into the hot frying pan; add in the broad beans, potato and onions. Make sure the potatoes, onions and broad beans are spread out evenly.

5. Top with the goats cheese slices and place under the hot grill until golden and puffed on top and just cooked through in the middle.

Recipe courtesy of Sainsbury's





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