Things can get a little crazy in the summertime. You’ve got places to go and people to see, so we don’t blame you if the kitchen is the last place you want to be. Warm weather + big, hearty meals just don’t go hand in hand, so we’ve been hanging out in the snacking section for a while now.
To help you find your bitesize groove, we’ve found 4 recipes that take minutes to put together but look and taste fab, so whether you’re dining alone or entertaining some guests you can satisfying those light and fresh summer cravings!
Caprese Skewers
We’re obsessed. So easy, so quick, so delicious. A true taste of Italy with almost 0% effort.
Ingredients (Makes 15-20 skewers):
• Cherry tomatoes
• Basil leaves
• Mozzarella chunks
• Cocktail sticks
Method:
1. It’s as easy as 1, 2, 3. Hold your cocktail stick at one end and push on a chunk of mozzarella – you can buy the ready-made balls or hack up a bigger one, it’s up to you.
2. Next, fold a basil leave and thread it on to your skewer.
3. Finally, add the cherry tom. You’re done!
For an extra fancy flourish, drizzle with olive oil and balsamic vinegar before sprinkling on some sea salt. Bellissimo!
Rainbow Crunchy Wraps
We love this quick switch for warm weather lunches – it’s light and cooling, and we can stuff it with all our usual faves.
Ingredients (Makes 1 wrap):
• 1 Large Lettuce Leaf, we love iceberg for holding its own against bulging fillings
• 1 Square Piece of Foil, slightly bigger than your lettuce leaf
• 1 tbsp Cream cheese
• 1 Red Pepper, chopped into batons
• 1 Carrot, grated
• 1 Yellow Pepper, chopped into batons
• Spinach leaves
• 2 Red Cabbage leaves, shredded
Method:
1. Lay your iceberg leaf flat and use a knife to spread on a thin layer of cream cheese.
2. Start adding your prepped veg in stripes across the leaf.
3. Moving slowly, use the foil to help you start to roll the iceberg leaf away from you, swiss roll style.
4. Secure with cocktail stick at each end and cut the roll in two.
5. Eat straight away or pack in a lunchbox for later!
Fruity Bruschetta
This one can be personalised to your hearts content! We love strawberries in the summer, so we’re piling them high on delicious, thick slices of sourdough with a layer of cream cheese. Try it with peaches and cream, sliced banana or even cubed apple and peanut butter.
Ingredients (Makes 2 slices):
• 2 Slices of Sourdough bread
• 2 tbsp of Cream cheese
• 10 Strawberries
• 2 Basil Leaves
• Fresh black pepper
Method:
1. Use your toaster to give your bread a golden glow.
2. Next, smoother on cream cheese in a thick layer.
3. Chop your strawberries roughly, and use a fork to mash ‘em up a little.
4. Tear up the basil leaves and throw them in with the fruit. Grind in a little black pepper.
5. Spoon the mixture onto the bread, squishing it down as you go. Try and get this delightfully juicy creation in your mouth before it stains your favourite top!
Frozen Fruit Pops
This could be our easiest recipe yet. We used bananas and watermelon, popped on sticks and whacked them in the freezer for a fresh and fruity treat whenever we fancy it.
Ingredients (Makes 12 Pops):
• 3 Bananas
• 1/8 of a Watermelon, in a wedge
• Lolly Sticks
Method:
1. Peel the bananas and cut them in half
2. Holding your wedge of watermelon at one end, use a very sharp knife to cut it into triangular slices. Once you’ve done that, cut the thick green skip off too.
3. Slide lolly sticks into the bottom of the banana halves, so the rounded end points up.
4. Slide lolly sticks into the curved bottom edge of the watermelon, so the triangular point points up.
5. Lay the fruit on a baking tray and freeze for at least 2 hours. Better yet, over night.
Optional extras include melting chocolate and dipping your fruits in before freezing, or doing the same with natural or Greek yogurt!
Bon appétit!
