If you have lots of time off over the summer break, you may have been waiting to relax into an extensive recipe for half a day that’s been on your list for a while and there will be times when you want to maximise your time outdoors and cooking will need to be quick and easy.
These recipes satisfy the latter - recipes that can be made in under 30 minutes, to enjoy any day of the week, but are good enough to share with family and friends.
No need for an extensive shopping list, these recipes each contain between four and six ingredients, many of which are pantry staples. Well, they are in my pantry anyway!
If you grow tomatoes, this salad recipe is great once you have an abundance that are ripe all at once.
Good food comes in all forms. Quick and simple recipes can be just as enjoyable as a recipe that requires four hours and lots of technique. Don’t feel like you need to work the hardest or longest on your summer food — enjoy these good simple recipes that will nourish your body and look appealing at the same time.
Italian tomato, crusty bread, basil and parmesan salad
A simple salad, a classic salad and a go-to salad during summer. This is an excellent salad for using up days-old bakery bread that maybe didn't get eaten in time. Tear it apart and lather it in extra virgin olive oil. Bake until crispy and keep these for 2 weeks in an air-tight container.
Having these up your sleeve makes it really easy to throw together this salad in time for a spontaneous barbecue or quick lunch.
The crustier and drier the bread, the better. This will soak up all of the balsamic dressing and tomato juice. Meaning it will be full of flavour and still hold its shape. If you are gluten intolerant, use gluten-free bread as a replacement.
Serves 4-6
Suitable for vegetarian
3 slices of sourdough bread
¼ cup of extra virgin olive oil
700g tomatoes, a combination of truss and cherry tomatoes
1 bunch basil, leaves only
50g parmesan cheese
¼ cup balsamic dressing
Good grind sea salt
Method
Preheat oven to 160degC.
Roughly chop or tear bread into 2-3cm pieces. Scatter across a baking tray and drizzle extra virgin olive oil over the bread, mix together with your hands so the bread soaks up the oil. Bake for 20 minutes, until dry and light golden brown. Cool for 5-10 minutes.
Slice cherry tomatoes in half and roughly chop truss tomatoes. Place in a mixing bowl and add Πcup of balsamic dressing, give it a good mix with your hands then set aside to marinate while the bread toasts.
Add crusty bread to the tomatoes, and mix well. Set aside for 10 minutes to allow the bread to soak up the dressing and tomato juice.
Using a peeler, shave the parmesan cheese into the salad and add basil leaves, mix gently and place on a serving platter, scatter with more basil leaves and a few shaves of parmesan on top. Eat immediately.
Balsamic salad dressing
Makes 1 cup
⅓ cup balsamic vinegar
⅔ cup olive oil
1 tsp maple syrup or brown sugar
1 garlic clove, crushed
Good grind of sea salt
Method
Add all ingredients to a glass jar, seal the jar tightly and shake until the dressing is well combined.
Store in the refrigerator. Keeps for up to 1-2 months.
Festive chocolate fudge balls
These fudgey balls are the ultimate festive treat. Chocolatey, fudgey, and festive in colour. Who doesn't love a nice and simple recipe, using minimal ingredients, that can be made in less than 25 minutes. These balls are spectacular as an after-dinner treat, perfect with a cup of coffee, gift them in a nice glass jar and lastly they make a very fancy biking snack to power you up those hills this summer.
Makes 16
Suitable for GF, DF, vegan
16 pitted dates
1 ½ cups cashew nuts
¼ cup cacao or cocoa powder
2 Tbsp almond butter
1 ½ tsp vanilla bean extract
Good pinch sea salt
Optional extras:
Pistachio nuts, finely blitzed
Freeze-dried raspberry, crushed
Dark chocolate, melted
Method
Place dates in a small bowl, cover with boiling water and set aside to soak for 10-15 minutes.
Using a food processor, blend cashew nuts and cacao powder until they resemble a very fine crumb.
Before straining the dates, reserve 4 Tbsp of the soaking liquid for blending the balls together.
Add soaked dates, almond butter, vanilla bean paste, sea salt and reserved soaking liquid to the food processor, combine for a further 1-2 minutes until a sticky dough forms.
Using a teaspoon, spoon out a large teaspoon of dough and roll with your palms to create a round ball, repeat with remaining mixture.
Roll in your choice of pistachio crumb or freeze-dried raspberry and enjoy.
Or spoon melted chocolate over the top of the balls allowing it to run down the sides. (If drizzling in chocolate, set in the refrigerator for 20 minutes before enjoying)
Store in an airtight container in the refrigerator for up to 10 days or in the freezer for 2 months.
Coconut and berry chia pudding
This is my go-to breakfast at the moment. I make one or two batches at the start of every week. This makes for a fast breakfast, full of good fats, protein and berries. I thoroughly enjoy this because it is a filling breakfast, that also feels light on the stomach. I often change the berries each batch depending on what I have on hand. This means I'm enjoying a slightly different version every time. A wonderful breakfast, snack or dessert option.
Serves 4
Suitable for GF, DF, vegan
½ cup chia seeds
1 can coconut cream
½ cup milk of choice
1 heaped cup fresh or frozen berries
Method
Add coconut cream, milk and fresh or defrosted berries to a blender. Blend until smooth.
Add coconut mixture along with chia seeds to a large jar (at least 750ml) or bowl, and mix to combine. Set aside on the counter for 30 minutes to soak or preferably overnight in the fridge.
Top with coconut yoghurt, a good sprinkle of granola and seasonal fruit.
Store in the refrigerator for up to five days.
