NEW Fresh flavours & family faves
womanandhome.com
SUMMER FEASTS CHEERS
with friends
SUNSHINE TREATS Divine cakes to indulge your sweet tooth
Raise a glass with our easy tipples and mocktails
RECIPE HEAVEN
170+ ideas to serve up summer!
CELEBRATE THE
QUEEN’S
PLATINUM JUBILEE!
FIRST EDITION
Digital Edition
1 9 5 2 -2 0 2 2
PARTY
Let’s
in style!
Perfect picnics for garden parties Traditional bakes with a twist Fire up the barbecue PLUS! Fabulous & fuss-free no-cook puds
Contents SUMMER FEASTS
LIGHT BITES & LUNCHES 10 18 24 32 46
Lazy weekend brunch Healthy seasonal salads Ideas for a light lunch Summer fillers Pastry perfection
MAINS & SIDES 56 72 80
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A taste of summer Tasty traybake Stretch out summer
DINNER PARTIES & ENTERTAINING 88 104 106 118 126 134
Outdoor feasting The ultimate burger Dishes to share Summer sizzling Flavours of the Med Easy summer cocktails
SWEET TREATS 140 146 154 158 164 170
High tea, low sugar Sensational summer fruits Strawberry season We all love cheesecake! Classic bakes with a twist Fabulous no-cook puds
LIGHT BITES AND BRUNCHES
Healthy SEASONAL SALADS Satisfying, full of flavour and all less than 600 cals – who said salads couldn’t be exciting?
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HEALTHY SEASONAL SALADS
Steak and roasted pepper panzanella
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LIGHT BITES AND BRUNCHES
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PASTRY perfection
Making the most of the season’s best, these joyous tarts, quiches and pies are a summer’s delight
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PASTRY PERFECTION
Custard tart
This British custard tart with a patriotic fruit topping is the ideal bake for Jubilee celebrations – Happy Platinum Jubilee, Ma’am! Serves 8 • Ready in 1 hr 10 mins, plus cooling 500 g | 1.1 lb block ready-made shortcrust pastry 200 g | 7 oz raspberries 200 g | 7 oz blueberries For the custard: 300 ml | 10.1 fl oz double cream 100 ml | 3.3 fl oz whole milk 1 vanilla pod, seeds scraped 2 eggs and 2 yolks 1tbsp Marsala or cream sherry 100 g | 3.5 oz caster sugar You will need: 23cm fluted tart tin, baking beans and baking parchment 1 Roll out the pastry and line the tart tin. Chill in the fridge for 30 mins. 2 Heat the oven to 180°C | 350°F | Gas Mark 4. Blind bake the pastry for 15 mins. Remove the baking beans and baking parchment, and bake for another 15 mins. 3 For the custard, bring the cream and milk with the vanilla to a simmer, then remove from the heat. In a bowl, beat the eggs and egg yolks with the Marsala or sherry, and the sugar. Slowly pour the cream and milk into the egg mixture, while whisking continuously. Strain the mixture through a sieve into a large jug. 4 Remove the tart shell from the oven and pour in the custard. Reduce the oven temperature to 170°C | 325°F | Gas Mark 3. 5 Return to the oven and bake for 18-25 mins, until the custard is set. It will still have a slight wobble, but shouldn’t look like a liquid. 6 Remove the tart from the oven and allow to cool completely before topping. Decorate the tart with the raspberries and blueberries. Per serving: 593 cals, 43g fat, 20g sat fat, 41g carbs
Spring onion and feta filo spiral
Spring onions have a mild flavour and work a dream in this flaky tart. Serves 6 • Ready in 55 mins 60 g | 2.1 oz butter 4tbsp olive oil 3 bunches spring onions (approx 350 g | 12.3 oz), cut into 5cm lengths 300 g | 10.5 oz spinach 200 g | 7 oz feta, crumbled 50 g | 1.7 oz Pecorino cheese (or vegetarian alternative), finely grated 20 g | 0.7 oz fresh dill, chopped 2tbsp fresh breadcrumbs 270 g | 9.5 oz pack filo pastry 2tbsp sesame seeds Tomato and basil salad, to serve You will need: 20cm springform cake tin, and baking parchment 1 In a large pan over a medium heat, melt 30 g | 1 oz of the butter with 1tbsp of the oil. Fry the spring onions for 5 mins until softened and slightly caramelised. Stir through the spinach to wilt. Remove from the heat and allow to cool. 2 Heat the oven to 200°C | 400°F |
Gas Mark 6. Strain the spinach, pressing it into the colander to remove any excess liquid. Mix the feta, Pecorino, dill, breadcrumbs and spinach mixture together. 3 Melt the remaining 30 g | 1 oz of butter and oil and brush the sides of the cake tin. 4 Wipe clean the work surface then lay 3 sheets of filo in a row, short edges overlapping a little. Brush well with butter then top with the remaining 3 filo sheets and brush with more butter. 5 Spoon the filling in a rough log shape along the edge of the pastry closest to you. Carefully roll up, encasing the filling completely, then brush with butter. Start at one end of the pastry log and manoeuvre into a tight coil shape. If you encounter any tears, use pieces of the remaining sheet of filo brushed with butter to plaster them up. Place a piece of baking parchment on the base of the tin and put the coil on top. Arrange to the edges of the tin and sprinkle over the sesame seeds. 6 Bake in the oven for 35-45 mins until golden brown. Remove from the oven, allow to cool for 5 mins; take out of the tin and serve with a tomato and basil salad. Per serving: 428 cals, 29g fat, 13g sat fat, 25g carbs
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MAINS & SIDES
Stretch out
SUMMER It’s not over yet, so celebrate the end of the season in style with these flavour-packed dishes – and a Negroni or two for good measure
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Or
squash and pea one-po t
TIP
Transform leftovers into arancini: finely chop the squash, roll into balls, coat in breadcrumbs and fry
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STRETCH OUT SUMMER
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Baked salm on w ith dil
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DINNER PARTIES & ENTERTAINING
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TIP
Both plain and peppered mackerel work well in this dish
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DISHES TO SHARE
Dishes to SHARE
Simple sharers, perfect for when you have guests round or an outdoor celebration
Simple meze platter An easy way to entertain – this large, help-yourself board has something for everyone. Choose a selection of the recipes to create your own personal favourites – and top them up with bowls of olives, nuts and cheeses.
Herby smoked mackerel pâté
Stock up on all your omegas from this herby pâté! Serves 10 as part of a sharing platter • Ready in 10 mins 240 g | 8.4 oz pack peppered smoked mackerel, skinned 250 g | 8.8 oz cream cheese zest and juice of 2 lemons, plus lemon wedges, to serve small bunch parsley and chives, roughly chopped 2tsp horseradish cream ½ small red onion 2tbsp capers toasted pitta breads, to serve 1 Pulse all the ingredients (except the pitta breads and lemon wedges) in a food processor until everything has come together, but there is
still some texture. You may need to scrape the sides a couple of times, to get all the chives incorporated. Check the seasoning and adjust to taste. 2 Serve with lemon wedges and extra pepper, and toasted pitta breads, if liked. Per serving: Cals 126, Fat 11g, Sat fat 5g, Carbs 1.5g
Quick beetroot houmous It’s easy to turn shop-bought houmous into a colourful dip.
Serves 10 as a sharing platter • Ready in 10 mins 1 tub houmous 4 small, cooked beetroot, peeled small bunch mint, stalks removed 2tbsp sesame seeds, plus extra to serve zest and juice of ½ lemon crudités, to serve (we used carrots and radishes) 1tsp olive oil, to serve 1 Blitz together the houmous and beetroot with the mint until smooth. Stir in the sesame seeds, lemon zest and juice, reserving a few sesame
seeds for decoration. 2 Serve on a platter with crudités, drizzled with olive oil and sprinkled with sesame seeds. Per serving: Cals 110, Fat 9g, Sat fat 1g, Carbs 3g
Artichoke dip
A speedy dip to whizz up with a jar of artichoke hearts. Serves 10 as a sharing platter • Ready in 10 mins 45 g | 1.5 oz sunflower seeds 45 g | 1.5 oz pumpkin seeds 1 garlic clove, crushed 200 ml | 6.7 fl oz olive oil 350 g | 12.3 oz jar grilled artichoke hearts 2tsp coriander seeds zest and juice of 2 lemons small bunch parsley 50 g | 1.7 oz Parmesan Add all the ingredients to a food processor with 100 ml | 3.3 fl oz water and plenty of black pepper. Blitz until the desired consistency is reached. Per serving: Cals 247, Fat 24g, Sat fat 4.5g, Carbs 2.5g
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DINNER PARTIES & ENTERTAINING
Flavours
OF THE MED Entertaining has never been so easy, with our al fresco dishes for a wonderful get-together
Jambalaya
Comfort food with summer colours, all bursting with rich flavour. Serves 4-6 • Ready in 1 hr 1tsp vegetable oil 200 g | 7 oz chorizo, sliced 1 onion, chopped 2 celery sticks, chopped 1 green pepper, deseeded and chopped 4 garlic cloves, crushed 1tbsp Cajun seasoning 300 g | 10.5 oz long-grain rice 1tbsp tomato puree 1 tin of tomatoes 2 sprigs of fresh thyme
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600 ml | 20.2 fl oz fish stock 16 large skin-on prawns to serve: small handful of chopped parsley 150 ml | 5 fl oz soured cream lime wedges 1 Heat the oil in a large, non-stick lidded saucepan. Add the chorizo and fry for 2-3 mins, until the oil has been released from the chorizo. Remove from the pan, leaving the oil behind, and set aside. 2 Add the onion, celery and green pepper to the pan and fry on low for 8-10 mins until softened. Add the garlic and fry for a further 2 mins.
3 Stir through the Cajun seasoning, then tip in the rice and add the chorizo back in with the tomato puree, tinned tomatoes, thyme leaves and fish stock. Give it all a good mix, pop the lid on and cook for 20 mins, stirring occasionally. If at any point it seems too dry, add a little water. 4 Grill the prawns under a hot grill. Once the jambalaya is cooked, remove from the heat and place the prawns and parsley on top before taking to the table. Serve with soured cream and lime wedges. Per serving: 667-455 cals, 27-18g fat, 12-8g sat fat, 71-48g carbs
FLAVOURS OF THE MED
TIP
For a more classic flavour combination, replace the prawns with grilled chicken and the fish stock with chicken stock
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SWEET TREATS
SENSATIONAL
summer fruits Sneak in your five a day with these gloriously fresh, fruity and colourful treats
Summer berry rosé jelly
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SENSATIONAL SUMMER FRUITS
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Straw ber r
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SWEET TREATS
TIP
To ensure you get an even stack, slice off the domed tops of each sponge
Strawberry
SEASON Discover delicious ways to use this summer staple with our sunshine-filled suggestions
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STRAWBERRY SEASON
Strawberry and Campari sorbet
TIP
You can tell how ripe strawberries are by smelling them – the sweeter the smell, the better the fruit!
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