We went on holiday at the beginning of July. Which meant a week of other people preparing meals for me. Woo hoo! And then when we got back it was actually hot, and I was disinclined to spend much time in the kitchen, as there was Pimms to drink. So this month’s meals had to require a minimum of effort and as little time at the stove face as possible – I prepped in advance then left them to cook while we hung out in the garden.
Everyone know how much I love a quiche. Full of protein and great for using up leftovers and getting veggies in. These have no crust and are ideal for little hands and on picnics. They also freeze well, so you can make a batch and thaw them out for lunches.
Beat 3 eggs, add a splash of cream, chopped cold meat, diced veggies (whatever is in the fridge, basically) and a handful of grated cheese.
Spoon into greased muffin tins and bake in a moderate oven for about 25 mins until firm.
The girls had these on holiday and wolfed them down, so I replicated them at home. Kids can help stuff the shells once the mix has cooled.
Part cook the cannelloni shells.
Fry some chicken mince with diced onion, then add frozen spinach and a bechamel sauce and cook through.
Spoon into the cannelloni shells and spread the filled shells over the bottom of a baking dish. Cover with more sauce and a sprinkling of cheese. Bake at 180C for 40 mins.
Pork, potato and apple stacks
No picture because it wasn’t pretty, but it tasted lovely. I know it doesn’t seem very summery but the slow cooker didn’t make the kitchen hot which for me is key to summer meals.
Put a layer of sliced potatoes over the base of the slow cooker. Lay pork chops on top, then cover with sliced apples. Top up with veal stock (or a mix of beef and chicken stocks) and cider and cook on low for 4-6 hours.
Ice cream sandwiches
Not actually a recipe but G Major loved helping to make these.
Sandwich ice cream between biscuits or wafers then dip the edges in sprinkles, because sprinkles make everything taste better.
Freeze for a while before serving.