Superb summer sides, salads and a sangria to spice up any summer spread

Written by Anna Fox

We may not be jet setting to our favourite holiday destinations just yet, however these scrumptious summer recipes will transport your taste buds to a place of tranquillity. Whether you’re a staycation supporter, profoundly fond of France or an advocate of the Amalfi coast, these dishes will delight family and friends alike. So, don that apron with pride, wash those hands (hygiene please) and conquer the kitchen you cooking connoisseur. 

Focaccia 

Ingredients:

• 350g plain white flour 
• ½ teaspoon of salt 
• 2 teaspoons of easy-blend yeast 
• 210ml of warm water 
• 1 ½ tablespoons of extra virgin olive oil 
• Optional toppings: sprigs of rosemary, sliced olives, sliced cherry tomatoes, chopped garlic cloves, blue cheese, rock salt

Method:

1. Preheat your oven 220 Celsius/200 Celsius fan/gas 7
2. Sift the flour and salt into a large bowl, then add the yeast and combine.
3. Next, pour in the warm water and 1 ½ tablespoons of olive oil and mix everything into a dough.
4. Lightly flour a surface and place the dough onto it. 
5. Knead the dough for 10 minutes or 5 minutes if you are using an electric mixer with a dough hook. 
6. Then, lightly oil the bowl and place the dough back in. Cover the bowl with a damp tea towel and leave it in a warm place until it has doubled in size (roughly 1- 1 ½ hours).
7. Once the dough has risen, turn it out onto the work-surface and knead again for 2-3 minutes. 
8. If you are making one large focaccia, pat the dough into an oval shape of 30 x25 cm or for four mini focaccia’s shape into four 10 x 7.5cm, and place onto an oiled baking sheet/tray.
9. Next, add your toppings and sprinkle with sea salt. Cover with a damp tea towel and leave the dough to rise again for 30 minutes. 
10. Bake the breads in the oven for around 15 minutes or until they are golden, then cool on a wire rack.
11. Serve warm with an optional dipping bowl of olive oil and balsamic vinegar.

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Cream Tea 

A clotted cream scone smothered in scrumptious strawberry jam is a superb summer snack. Park your scone or scone debacle at the kitchen counter and leave your Cornish or Devon debate at the door, these scones can be devoured with jam and cream whilst soaking up the summer sun (with a cup of tea of course!).

Makes: 4 Scones

Ingredients:

• 350g self-raising flour, plus more for dusting
• ¼ teaspoon salt
• 85g of butter, cut into cubes
• 1 teaspoon of baking powder
• 3 tablespoon caster sugar
• 175ml milk
• 1 teaspoon vanilla extract
• squeeze lemon juice (see Know-how below)
• 1 beaten egg to glaze
• jam and clotted cream, to serve

Method: 

1. Preheat your oven to 220 Celsius/200 Celsius fan/gas 7 
2. Place 350g of self-raising flour into a bowl, with ¼ teaspoon of salt and 1 teaspoon of baking powder, then combine.
3. Weigh out 85g of butter, cube it, and add it to the bowl. Then, using your fingers rub together the butter and flour mixture, until it resembles fine breadcrumbs. 
4. Stir in 3 tablespoons of caster sugar 
5. Place 175ml of milk into a jug and heat in the microwave for 30 seconds, until warm, but not hot.
6. Add 1 teaspoon of vanilla and a squeeze of lemon juice to the milk (this mimics buttermilk, which is traditionally used in scones, as it helps to boost the raising agents in the flour and baking powder). 
7. Place a baking tray into the oven
8. Create a well in the middle of the dry mixture and add the liquid.
9. Using your hand with open fingers, lightly combine the mixture until it resembles a sticky dough. 
10. Lightly flour a work surface and place the dough onto it. then shape the dough until it is roughly 4cm deep.
11. Grab a 5cm smooth edged cutter and dip it into some flour. Place the cutter into the dough, until you have four scones.
12. Brush the dough with a beaten egg and carefully place them onto the preheated baking tray. 
13. Bake the scones for 10 minutes or until risen and golden brown.
14. Serve with clotted cream and jam and an obligatory cup of English breakfast tea!

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Sangria 

Sipping sangria on a sandy Spanish beach may be distant daydream of a bygone era, however, don’t stick to sipping that Stella, spice up your cocktail repertoire with this super simple sangria. 

Makes: 4 Cups 

Ingredients: 

• 60g of apples (cored, skin on, chopped into small pieces)
• 65g of oranges (rind on, sliced into small pieces, large seeds removed // plus more for garnish)
• 41-55g organic brown sugar
• 180ml orange juice (plus more to taste)
• 80ml brandy (plus more to taste)
• 750ml bottle dry Spanish red wine
• 217g Ice to chill

Method:

1. Place the apples, oranges and sugar into a large jug and stir with a wooden spoon for 45 seconds.
2. Add the orange juice and brandy and stir for a further 30 seconds.
3. Pour the red wine into the jug and combine, then adjust the flavour to suit your palate.
4. Tip the ice into the jug and stir once more to chill.
5. Store leftovers in a covered jug and refrigerate for up to 48 hours. 

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Greek salad

Serves: 6 people 

Ingredients: 

• 4 medium juicy tomatoes
• 1 Cucumber, partially peeled making a striped pattern
• 1 green bell pepper, cored and sliced
• 1 medium red onion
• Greek pitted Kalamata olives
• A pinch of salt 
• 4 tbsp quality extra virgin olive oil (I used Early Harvest Greek olive oil)
• 1–2 tbsp red wine vinegar
•  Blocks of Greek feta (do not crumble) a good amount to your liking
• 1/2 tbsp quality dried oregano

Method: 

1. Cut the tomatoes into large chunks or wedges. 
2. Then, partially peel the cucumber, and slice in half, length wise, then half again, then chop into chunks.
3. Thinly slice the pepper into large rings.
4. Then, cut the red onion in half and thinly slice into a half moon.
5. Place the prepared ingredients into a large salad bowl, then add the kalamata olives.
6. Season lightly with a pinch of salt and pour over the olive oil and red wine vinegar. 
7. Gently combine the salad.
8. Add the chunks of feta cheese and sprinkle the dried oregano.
9. Serve alongside crusty pitta breads.

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Mango Salsa 

This salsa will elevate your chip and dip game to a heavenly level. Smother this sexy salsa on fish tacos or serve alongside a chunky guacamole with a substantial serving of oozing cheesy nachos. 

Makes: 3 Cups 

Ingredients: 

• 3 ripe mangos, diced 
• 1 medium red bell pepper, chopped
• 64g of thinly chopped red onion
• 32g of packed fresh coriander leaves, chopped
• 1 jalapeño, seeded and minced (or red chilli)
• 1 large lime, juiced (about ¼ cup lime juice)
• ⅛ to ¼ teaspoon salt, to taste

Method:

1. In a bowl, add the diced mango, chopped red pepper, sliced onion, coriander, and jalapeño.
2. Drizzle the juice of one lime over the contents of the bowl.
3. Combine the salsa with a large spoon, and season with salt.

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Anna has also used lockdown as a time to create her food Instagram account! Be sure to give it a follow!

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A post shared by Anna 🥑🥙🥗 (@foxysfitfood_) on Jun 23, 2020 at 11:10am PDT