When the weather starts to get warmer, I love to make dishes that make me feel like I could be on holiday. Here are two of my favourite summertime recipes to enjoy. A tart plum galette that makes you think of the French countryside, and a marinated chicken and roasted vegetable tray bake that could transport you to the Mediterranean.
Plum Galette: recipe from @hereforthewholesome
Pastry:
- 145g unsalted butter, cut into cubes and make sure it is really cold
- 156g plain flour
- 1/2 teaspoon of salt
- 50g of sugar (works with caster or brown sugar)
- Splash of water to make sure it is all combined
Filling:
- Packet of plums
- Cinnamon
- Thyme
- Honey
Method:
- First mix together your dry ingredients in a bowl.
- Then add in the cubes of butter and mix it in with your hands until it resembles breadcrumbs.
- Add your egg to the mixture with a splash of water and combine until your dough is shaped in a ball.
- Chill your pastry in the fridge for around an hour.
- Whilst your pastry is chilling, cut your plums into slices and add to another bowl with the honey, thyme and cinnamon and set aside.
- Once your pastry is done chilling, take it out and roll it out, making sure it’s a circular shape and not too thick.
- Preheat your oven to 180°C.
- Once you have rolled the dough out, arrange your plums in a spiral on the dough.
- When your spiral is arranged, fold over the edges of the dough.
- Add some milk to the bowl that your plums were in and mix the plum juices and milk together then brush it onto the pastry.
- Bake at 180°C for 30 mins but keep checking to make sure it doesn’t burn.
- Serve with ice cream and enjoy!
(Image: Tilly Bowen)
Mediterranean chicken and roasted vegetables
Marinated Chicken:
- Pack of chicken
- Garlic
- Olive Oil
- Mixed herbs
- Oregano
- Salt and pepper
- Lemon juice
Method:
- In a bowl add olive oil, minced garlic, your seasoning and lemon juice and add the chicken in.
- Make sure that your chicken is fully covered – add more oil in if needed.
- Put aside in the fridge for a few hours, but if you don’t have time 30 minutes will be enough.
Roasted vegetables:
- Peppers
- Red onion
- Courgette
- Mushrooms
- Potatoes
- Feta
- Garlic
- Olive Oil
- Mixed herbs
- Oregano
- Salt and pepper
Method:
- Preheat the oven to 180°C
- As you chicken is marinating, chop up your vegetables into chunky pieces and add to a baking tray with some garlic.
- Season with olive oil, herbs, salt and pepper and make sure all the vegetables are covered.
- Bake in the oven at 180°C for 30 mins.
- Once the vegetables have been cooking for around 15 minutes take your marinated chicken out of the fridge.
- Add some oil to a frying pan and add your chicken in – make sure you don’t overcrowd the pan.
- Cook your chicken until it is browned and then transfer the cooked chicken to the baking tray.
- Before you add the baking tray back to the oven, crumble some feta on top and add back in until the feta has browned and everything is cooked through.
- Serve with rice and enjoy!
(Image: Tilly Bowen)