Though the Welsh weather is putting up a good fight, it is almost impossible to deny that summer is coming! Every now and then we get a burst of glorious sunshine, and we can only hope that this is a little glimpse into the future months where our lives will by dominated by sunglasses, Pimm's, barbecues and beer gardens. We usually post delicious and filling hearty meals to cook and warm your cockles - but in summer everyone wants a light and refreshing meal, without compromising on taste or flavour!
Here are two of our favourite recipes to cook in the summer from around the web. Both are simple, delicious and perfect for these warmer evenings. Enjoy!
1. Healthy Pizza from BBC Good Food
For the Pizza:
100g Strong White Flour
100g Strong Whole Wheat Flour
1tsp or 7g Sachet Easy-Blend Dried Yeast
125ml Warm Water
For the Topping:
200g can Chopped Tomatoes, Juice Drained
Handful Cherry Tomatoes, Halved
1 Large Courgette, Thinly Sliced Using a Peeler
1 tsp Capers in Brine, Drained
8 Green Olives, Roughly Chopped
1 Garlic Clove, Finely Chopped
1 tbsp Olive Oil
2tbsp Chopped Parsley
1. Mix the flours and yeast with a pinch of salt together. You can either do this in a food processor with a dough blade or by hand. Slowly pour in the water and mix until you get a soft dough, and then work it for 1 minute. Remove the dough and roll out on a lightly floured surface to about 30cm across. Lift onto an oiled baking sheet.
2. Spread the canned tomatoes over the dough. Leave an edge of around 2cm. Arrange the cherry tomatoes and courgettes over the top, then scatter the mozzarella so you get a good, even coverage. Mix the capers, olives and garlic, then scatter over the top of the pizza. Drizzle evenly with the oil. Leave to rise for 20mins. Heat the oven to 240C/gas mark 9 or the highest setting.
3. Bake the pizza for 10-12 minutes until crisp and golden around the edges. Scatter with the parsley before serving.
2. Moroccan-Style Lamb Burgers from Jamie Oliver
600g Minced Lamb Shoulder
6 Soft Rolls, Halved
6 Heaped tbsp Natural Yoghurt
1 Heaped tbsp Harissa Paste
Juice of 1 Lemon
Extra Virgin Olive Oil
A Handful of Fresh Mint Leaves
For the Dry Rub:
1 tsp Sea Salt
1 tsp Black Pepper
1/2 tsp Cumin Seeds
1 tsp Ground Coriander
1 tsp Ras El Hanout or Garam Masala
1-2 tsp Sweet Smoked Paprika
For the Salad:
1 Round Lettuce, Washed and Dried
1/2 a Bunch of Fresh Mint, Leaves Picked
Extra Virgin Olive Oil
A Handful of Edible Flowers (Optional)
1. For the dry rub, pound all the ingredients in a pestle and mortar until combined.
2. Divide the minced lamb into 6 pieces. Pat each piece into a ball then squash into a burger, roughly about 1.5cm thick. Pat some of the rub all over the burgers then drizzle on a bit of olive oil. Cook on your barbecue or in a griddle pan for around 7 minutes on each side, or until done to suit your preference. Don't worry if you think they look a little burnt - it's just the combination of spices and smoke! When the burgers are nearly ready, toast the buns on the side of the griddle or bbq.
3. Spoon the yoghurt into a bowl and dollop the harissa on top. Squeeze over a little lemon juice to loosen, then ripple the harissa through the yoghurt and drizzle with extra virgin olive oil.
4. When serving, spread some harissa yoghurt on the toasted buns, top with the burgers and squash them into the buns. Add some more yoghurt, then squeeze the remaining lemon juice over a few mint leaves before placing on top.
5. For the salad, place the mint, lettuce leaves and edible flowers (optional of course) all in a bowl, dress with lemon juice and extra virgin olive oil and then sprinkle over the pomegranate seeds.