Easy Summer Recipes

These recipes are great for summer lunches and snacks. They are very easy to make and require very little time and effort. All three are sure winners!

THAI SHRIMP WRAPS

You will need:

4 spring onions, trimmed and shredded (you may know these as green onions)

11oz cooked peeled extra large shrimp or tiger prawns (cook according to directions on the package if frozen)

1 red chili, seeded and finely chopped

A large handful fresh coriander leaves

1 stalk lemon grass, trimmed and finely sliced

1 tbsp oil

1 tbsp light soy sauce

1 tbsp clear honey

4 medium soft flour tortillas

Place the spring onion, cooked prawns, chili, coriander and lemon grass in a bowl. Then toss them all together. Place the oil, soy sauce and honey in a screw top jar. Shake well to mix. Pour over the shrimp mixture. Toss together so the sauce is evenly spread.

Divide the filling between the soft four tortillas, then roll up tightly. Slice each tortilla in half and secure the rolls together with cocktail picks, if desired.

ZESTY BEAN DIP ON TOAST

You will need:

1 large can of cannellini beans, drained and rinsed

2 tbsp olive oil

4 tbsp fresh chopped coriander

6 chili peppers (available in oil, drained)

1 clove garlic, peeled and chopped

Finely grated rind and juice of one lemon

For the toast:

1 ciabatta loaf, cut into 16 slices

4 tbsp olive oil

1 garlic clove, peeled and finely chopped

2 tbsp fresh chopped, flat leaf parsley

Place the beans in a food processor with the oil, coriander, chili peppers, garlic, lemon rind and juice. Blend until almost smooth. Season to taste with salt and pepper. Place in an airtight container and chill for up to 24 hours.

Preheat the oven to 350 degrees. Place the ciabatta slices in a single layer on a large baking sheet. Mix together the oil, garlic and parsley and brush this over the bread slices. Bake for 6 to 8 minutes until golden brown and crisp. Cool and serve with the bean dip.

CIABATTA PIZZA

You will need:

4 ciabbatta rolles, halved

4 tbsp tomato puree

2 medium onions, peeled and thinly sliced

2 to 4 cloves of garlic, peeled and crushed

3 large tomatoes, thinly sliced

1 red pepper, deseeded and thinly sliced

1 yellow pepper, deseeded and thinly sliced

1oz pitted black olives

1oz freshly grated Parmesan cheese

Shredded basil, to garnish

Preheat the oven to 400 degrees, 15 minutes before cooking. Spread the cut sides of the rolls with the tomato puree, then place on two baking sheets. Arrange the onions, garlic and tomatoes on top, then add the red and yellow peppers, olives and sprinkle on the cheese. Drizzle with a little olive oil, if you like.

Bake in the oven for 15 minutes or until all the cheese has melted and the vegetables are hot. Serve immediately.

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