Summer recipes

Everyone loves food. Everyone loves summer. What happens when you put them together? Five delicious, family-friendly recipes that are sure to put a smile on your face. Why not let your kids help you prepare the food? It’s a fun, educational activity and will keep them busy!

Stuffed Peppers

Recipe credit: bbcgoodfood.com

Everyone loves a BBQ, and now’s the perfect time to have one! These stuffed peppers taste great in the oven but even better over coals.

What you need:

How to make:

Start by making the stuffing: heat the oil in a medium pan with a lid and fry the pine nuts until lightly toasted, then add the rice and fry until the grains are glossy. Stir in the garlic, then add the vegetable stock and bring to a boil. Cover and cook for 10 minutes, until the rice is tender. Remove the pan from the heat to cool slightly, then stir in the spring onions, cherry tomatoes, mozzarella, gorgonzola and fresh herbs. Season as you like and leave to cool.

Cut around the stalk from one pepper, remove it and set aside. Make one slit down the length of the pepper, open it out gently and remove the seeds and membrane. Spoon some filling into the pepper cavity, making sure not to overfill. Take about a metre length of kitchen string and wrap the centre point several times around the pepper stalk, tying it firmly. Top with the stalk and wrap the ends of the string several times around the pepper to secure the filling. Tie the ends in a knot.

Barbecue the stuffed peppers over moderate heat for 15-20 minutes, turning gently until the peppers are evenly browned. Don’t worry if the string chars and if the peppers split too much – wrap them in a piece of foil and finish cooking in the foil wrappers.

Grilled Steak Kebabs

Recipe and photo credit: life-in-the-lofthouse.com

These steak kebabs are a luxury addition to your Sunday BBQ. Be careful – they'll go quick, so you might want to make double!

What you need:

  • 1/2 cup Olive Branch Extra Virgin Olive Oil
  • 1/2 cup The Wasabi Co Yuzu Soy Sauce
  • 3 cloves garlic, minced
  • 1 teaspoon Bart Black Pepper
  • 2 pounds sirloin steak cut into 1-inch cubes
  • 1 red bell pepper seeded and cut into 1-inch pieces
  • 1 orange bell pepper seeded and cut into 1-inch pieces
  • 1 green bell pepper seeded and cut into 1-inch pieces
  • 1 red onion cut into 1-inch pieces
  • 8 12-inch metal skewers

How to make:

In a medium bowl, whisk together olive oil, soy sauce, garlic and pepper. Add the cubed sirloin steak to marinade and toss to coat. Cover with plastic wrap and let marinate for 30 minutes or up to 1 hour.

Once the meat has marinated, thread it onto the skewers, alternating with pieces of bell pepper and red onion.

Grill kebabs over medium heat for about 12-15 minutes, turning often, until the meat is well brown on all sides and vegetables are tender.

Potato Salad

Potato salad is a summer must-have. It’s easy to make and tastes amazing. The cold salad greatly contrasts the sizzling BBQ meat.

What you need:

How to make:

Scrub and half the potatoes, then place them in a large pot with enough water to cover by 5 cm. Cover and bring them to a boil over high heat. Once boiling, add the salt and corn and reduce the heat to medium. Let it simmer for 10-15 minutes, until the potatoes and the corn are tender, then drain the water.

Add the potatoes to a large bowl, and combine 2 tablespoons of pickle juice with the mustard and pour it over the still-warm potatoes. Once everything is coated, refrigerate it for at least 30 minutes.

Dice the red bell pepper, removing the ribs and seeds, then set a medium bowl upside down in a large bowl and stand a corn cob on the inverted bowl. Cut the corn kernels from the cobs, letting them fall into the larger bowl.

In a medium bowl, combine the mayonnaise, remaining tablespoon of pickle juice, paprika, salt, and pepper and stir until smooth. Then, add the bell pepper, corn, celery, pickles, red onion, green onions, and dill to the bowl with the potatoes. Pour the sauce over and toss to coat. Sprinkle the potato salad with chopped chives, as a garnish.

Mango, Passion Fruit and Mint Smoothie

Recipe and photo credit: jamieoliver.com

There’s nothing more refreshing than an ice-cold smoothie on a warm summers day! This recipe is easy to make, delicious and nutritious!

What you need:

How to make:

Start by adding the almond milk and yoghurt to your blender. Remove any stalks from the fruit, then add it gradually, making sure not to overwhelm the motor in the blender. Add the rest of the ingredients, and scrape down the sides of the blender, to ensure a nice, even mix. Pour into glasses and enjoy!

Top tip: why not pour the smoothies into ice lolly moulds, freeze them and have delicious smoothie lollies? Alternatively, you could partially freeze the smoothies to create a sorbet!

Sushi Stacks

Sushi has become extremely popular over the last few decades, and sushi recipes are always growing and adapting. Sushi stacks are the next big thing, as they’re nutritionally balanced, taste delicious and are totally Insta-worthy!

How to make:

The salmon

The spicy mayo

The rice

How to make:

Preheat your oven to 190°c and line a small baking sheet with greaseproof paper. Drizzle salmon with olive oil and rub with garlic and ginger. Season the salmon with salt and place it on the baking sheet. Bake for 12 to 15 minutes, or until flesh is opaque and flakes easily with a fork.

Whisk together the mayonnaise, sriracha, soy sauce and sesame oil in a small bowl, and in a medium bowl, stir together the rice and rice vinegar.

To prepare the avocado mixture, stir together avocado, cucumber, red onion, mango, and lime juice in a medium bowl, then season with salt.

To assemble, grab a small measuring cup or bowl, depending on how large you’d like your stacks to be, and fill it 1/3 of the way with the avocado mix, 1/3 with the flaked salmon, and 1/3 with the white rice. Run a butter knife along the edge of the measuring cup or bowl, then place a small plate on top of the measuring cup and invert the cup onto the plate. Carefully remove the measuring cup to reveal the sushi stack, drizzle with spicy mayo, garnish with sesame seeds, and serve.