Week beginning Friday 18th September 2020

Last weekend of the summer!

Whilst the sun is shining, it’s still summer, right?! Enjoy these late summer recipes, hopefully alfresco, as we ease out of the summer months and before we head into the hearty stews and casseroles!

This week, all recipes are EXCLUSIVE to THRIVE

  • Butternut Squash, Peach & Pecan Salad (V) ***This is such a simple salad but looks and tastes great. You’ll need flavoursome nectarines that are ripe and juicy but not over-ripe…a big ask at this time of year, but worth sampling a few batches to get these right!1 small butternut squash, cubed (no need to remove the skin)
    4 tbsp olive oil
    Salt & PepperSalad ingredients
    2 handfuls pecans
    4 nectarines, stones removed and cut into wedges
    1 large bag rocket

    Dressing ingredients
    4tbsp olive oil
    ½ tsp honey
    2 tbsp balsamic vinegar
    ½ tsp Dijon mustard
    Salt & pepper

    Preheat the oven to 180°C.

    In a large bowl, drizzle 2 tbsp oil over the butternut squash cubes and sprinkle with salt. Toss to coat evenly and lay them out on a large baking tray, lined with greaseproof paper or a silicone baking sheet. Bake for 30-40 minutes, until the cubes are soft and slightly browned at the edges. When ready, transfer to a bowl.

    While the oven is on, toast the pecans on a baking tray until golden, about 8 minutes. (use a timer for this!)

    Meanwhile, heat a little olive oil in a non-stick frying pan and gently sauté the nectarine wedges until slightly golden. Take care as you turn them so they remain intact. Set aside.

    For the dressing, combine all the ingredients in a jar and shake until well combined. Taste and adjust seasoning if necessary. Pour half of the over the butternut squash and toss gently.

    Now arrange the rocket on a large serving bowl/platter and arrange the nectarine wedges on top. Pour the remaining dressing on top and then finally sprinkle the toasted pecans on top. Toss gently to combine and serve.

  • Creamed spinach & Tenderstem Broccoli Tart ***
    This super tasty tart looks great and simple enough for a weekend lunch, midweek dinner whilst also impressive to serve with friends.Filling
    1 bag frozen leaf spinach, defrosted
    2 tbsp cream cheese
    2 tbsp grated cheddar cheese
    2 grated Parmesan cheese
    ½ tsp ground nutmeg
    1 egg, lightly beaten
    Salt & Pepper1 pack tenderstem broccoli, with stems cut in half
    2 tablespoons olive oil1 sheet frozen shortcrust pastry (readymade)

    Preheat the oven to 180°C.

    Warm the spinach in a saucepan to ensure it is fully defrosted. If you haven’t had a chance to defrost beforehand, simply defrost in a large saucepan over a low heat, removing excess water at intervals.

    Unfold pastry and place it on a baking sheet lined with greaseproof paper. Carefully fold over the edges to create a raised edge around the pastry base. Prick the base with a fork and then bake in the oven for 10mins.

    Meanwhile, in a large bowl, combine all the filling ingredients. Mix well. Check seasoning and adjust with more nutmeg, salt & pepper if necessary.

    Remove the pastry base from the oven and spread the spinach mixture on the pastry, up to the raised border. Now arrange the tenderstem broccoli on top, sprinkle with salt & pepper and drizzle with olive oil. Return to the oven and bake for 15 minutes until the broccoli is cooked and the pastry is lightly browned. Can be served hot or at room temperature.

  • Beet Caprese Salad ***
    This is more of a combination suggestion than a recipe that’s so simple yet divine! A classic Caprese with a twist; I’ve combined fresh tomatoes, the creamiest burrata mozzarella and thrown some fresh basil leaves on top.I’ve used ready vacuum packed beetroot, but if you’ve got some fresh beetroot, you can either boil it until it’s soft.Simply arrange the ingredients and drizzle with olive oil and salt (NO pepper…we need to maintain a little Italian authenticity!)
  • Gluten-Free Coconut & Chia Overnight Oats (V) ***
    That unmistakable coconut flavour offers this healthy breakfast those summer holiday vibes we’re missing! I love coconut and the creaminess it offers here is delicious and refreshing straight out of the fridge.Well worth making a large batch for the week, so you’ve got a healthy breakfast or afternoon snack to hand.Ingredients
    1 cup oats
    1 cup coconut milk
    1 cup pineapple (or apple) juice
    1 cup greek yoghurt
    2 tbsp desiccated coconut
    2 tbsp chia seeds
    2 tbsp dried cranberries (optional)Topping
    Berry compote
    Mixed berries, from fresh/frozen, warmed through with a little maple syrup. Allow to cool.

    Put all the ingredients into a bowl. Mix well, cover and leave overnight in the fridge. Mix in more milk to serve if it’s not soft enough and top with a rich fruit compote.

    You can also top with pumpkin seeds, toasted coconut flakes or fresh fruits.