August


SWEET PEPPER FRITTATA

An Italian summer lunch.

INGREDIENTS:

  • Olive Oil (6 tbsp)
  • Red, Yellow & Green Peppers (900g)
  • Garlic (3 cloves, crushed)
  • White Wine Vinegar (2 tbsp)
  • Eggs (12)

METHODS:

  1. Heat the majority of the oil in a frying pan and fry the peppers that have been cut into strips.
  2. After the peppers are cooked the garlic should be added and cooked. The vinegar should then be added and cooked until it evaporates.
  3. In a separate bowl beat the eggs, and season with salt and pepper. The egg should be added to the peppers, cook for five minutes.
  4. Flip the omelette and cook it for another five minutes.

APPLE CRUMBLE

A quick and easy recipe for an all time favourite.

INGREDIENTS:

CRUMBLE=

  • Plain Flour (300g)
  • Brown Sugar (175g)
  • Unsalted Butter (200g)

FILLING=

  • Apples (450g)
  • Brown Sugar (50g)
  • Flour (1 tbsp)
  • Cinnamon (Pinch)

METHODS:

  1. Mix the flour and sugar in a bowl, slowly adding cubes of butter. The butter should be rubbed into the flour mixture until it looks like breadcrumbs.
  2. The apples should be placed into a large bowl and sprinkled with the sugar, flour and cinnamon. Mix together.
  3. The fruit mixture should then be placed into an oven proof dish and the crumble mixture placed on top. Bake in the oven for around forty minutes.

BEETROOT & FETA SALAD

Great for a warm summers day.

INGREDIENTS:

  • Spinach Leaves (200g)
  • Beetroot (500g, cooked)
  • Feta Cheese, (300g, crumbled)
  • Spring Onions (5, sliced)
  • Mint Leaves (chopped finely)
  • Olive Oil (5 tbsp)
  • Honey (5 tbsp)
  • Lemon Juice (5 tbsp)
  • Dijon Mustard (1 tbsp)

METHODS:

  1. Place the spinach leaves onto a serving dish and place the sliced beetroot, feta and spring onions on top.
  2. The oil, honey, lemon juice and mustard should be mixed together in order to produce the dressing.
  3. Pour the dressing over the salad.