With the UK now officially being in the summer season (yes, really!) many of us are wondering how to keep the kids happy and enjoy family time during these coming weeks. I’ve compiled some of my favourite summer recipes, which won’t break the bank and the whole family will love.
- Mocktails – Mint is super easy to grow so if you have some in your garden then I’d highly recommend a refreshing mint, apple juice and lemon juice mix that I tried recently. Yum! You really can just play around, letting the children mix their favourite flavours to experiment with how they taste together.
- Rainbow Fruit Skewers – I absolutely adore these bright, fun fruit skewers from Eats Amazing and you can make them with any fruit that you have indoors or are even growing outside.
- No Bake Cheesecake – So simple, and great for kids to help make, a few ingredients and just 4 steps gives you a delicious summer desert. My favourite recipe can be found below.
- Homemade Elderflower Cordial – The main elderflower season is over May and June, but some blooms may still be good as late as July too. We follow this elderflower cordial recipe.
- Chicken and Avocado Salad – Your kids might turn their noses up at first, but this is a delicious meal for a picnic or light supper and you can adapt it to suit individual tastes. I like slices of chicken breast shallow fried with crushed garlic, on top of spinach, our home grown cherry tomatoes, cucumber and sliced avocado, then drizzled in olive oil, lemon juice and a little balsamic syrup.
4 Step Cheesecake Recipe
- 250g Chocolate Digestive biscuits
- 100g Melted butter
- 600g Soft cheese
- 125g Icing sugar
- 284ml Double cream
- A few cubes of your favourite chocolate, shaved/grated
- 400g Raspberries (Strawberries work well too!)
- Place the biscuits into a large food bag and crush them with a rolling pin. Put them into a bowl, add the butter and stir to combine, then butter and line a 23cm loose-bottomed tin and press the biscuit crumbs firmly and evenly into the tin. Pop in the fridge for an hour to set.
- Put the cream cheese and 100g of the icing sugar into an electric mixer/bowl if you have a hand mixer, and blend until fully combined. Add the double cream and mix that in too, then put the filling on to the biscuit base. Smooth the top with a spoon and set in the fridge – ideally overnight.
- About 30 minutes before serving, remove the cake from the fridge and make the topping. Puree 200g of your raspberries with the remaining 25g of icing sugar and 1tsp of water, in a blender or food processor.
- Pile the remaining fruit on top of the cheesecake, pour your puree over and finish with the chocolate. Serve and enjoy!
**This post is written in collaboration with Provident for their summer tips calendar. All words and opinions are my own**