The
Summer GUIDE
Contents DAY TRIPPIN’ COOL KIDS GEAR CAMPFIRE CUISINE by Tiff Easton
THE GREAT OUTDOORS by First Hand Education
SUMMER SIZZLING RECIPES
courtesy of Fran Warde and Silvana Franco
SUMMER IN THE CITY
cool
KIDS GEAR
Sibling Swimwear
Owl Neck Rest
Sunuva, £34
Amazon, £15.95
Organic Suncream
Inflatable Travel Booster
Green People, £15.95
Bubble Bum, £29.99
Friendship Bracelets
Swim Fin
10littlebirds, £8.95
Swim Fin £21.99
Travel Tray
Sun Protection Hat
Content and Calm, £24.99
Crash Bang Kids, £12
Cool Shades Caramel Baby & Child, £59.95
Shiny Sandals Kidsen, £36.00
We wanted some recipes for older children and asked local chefs/mums Fran Warde and Silvana Franco to give us a couple of their favourites. Perfect to make for the family or have the older kids jump in.
Fran’s Home-made Burgers Burgers are fantastically versatile, so build yours just as you wish, with or without the suggested garnishes. 600g lean minced beef 1 garlic clove, crushed 1 shallot, finely diced a bunch of parsley, chopped 1 teaspoon Worcestershire sauce 4 slices streaky bacon 4 ciabatta rolls 4 tablespoons mayonnaise 4 slices beef tomato 100g grated cheese (optional) 1 avocado, sliced 4 leaves iceberg lettuce, shredded sea salt and freshly ground black pepper olive oil, for frying
Preparation 30 minutes Cooking 10 minutes Makes 4 Put the mince, garlic, shallot, parsley and Worcestershire sauce in a large bowl, season and mix well with your hands. Divide the mixture into four and shape into burgers. Heat some oil in a large frying-pan and cook for 2 minutes on each side for rare, 3 minutes for medium-rare and 4 minutes for well done. Meanwhile, grill the bacon until crisp. Cut the ciabatta rolls in half and grill the insides. Spread the grilled sides with mayonnaise. Put a slice of tomato on the grilled base and a burger on top, followed by a handful of cheese, if using, a bacon rasher, a slice or two of avocado and some lettuce. Sandwich together with the remaining bread and serve with ketchup and mustard.
Fran’s Prawn Curry Tiger prawns or large peeled prawns are ideal for this colourful, citrus-flavoured curry. 2 tablespoons vegetable oil 1 onion, grated 3 garlic cloves, crushed 5cm fresh ginger, peeled & sliced 1 mild red chilli, chopped 1 teaspoon turmeric 2 teaspoons curry powder 1 teaspoon ground coriander 1 teaspoon ground cumin 400g cooked, peeled prawns, defrosted 1 x 400g can chopped tomatoes juice of 2 limes a bunch of chopped coriander sea salt and freshly ground black pepper
Preparation 15 minutes Cooking 15 minutes Serves 4 Heat the oil in a large pan, add the onion, garlic, ginger and chilli and cook for 5 minutes over a medium heat. Add the turmeric, curry powder, ground coriander and cumin and mix well. Add the prawns and cook for 3 minutes. Pour in the tomatoes and lime juice, season and bring to the boil. Reduce the heat and simmer for 5 minutes. Add the chopped coriander and serve with basmati rice.
Both recipes are from her book Real Food For Families, packed with recipes that should suit all ages and with tips of how to jazz a child friendly meal up for adults. http://www.amazon.co.uk/Real-Food-FamiliesFran-Warde/
Silvana’s Chicken Burgers with Avocado Mayo These chicken burgers are super-speedy to prepare and offer a delicious, lower-fat alternative to a classic beef burger. 4 skinless, boneless chicken breast fillets, cubed 4 rashers smoked streaky bacon, roughly chopped 1 small onion, very finely chopped 1 tbsp finely chopped rosemary 1 small avocado, halved and stoned 2 tbsp mayonnaise 4 Ciabatta Rolls, split 50g baby salad leaves 2 tomatoes, sliced
Serves 4 Prepare: 10 minutes Cook: 10 minutes Place the chicken in a food processor and whizz until finely minced. Add the bacon, onion and rosemary and pulse once or twice until well mixed but not too smooth. Season. Shape the mixture into four even-sized cakes. Cook under a medium grill or in a griddle pan for 5 minutes on each side until golden brown and cooked through. Mash together the avocado and mayonnaise. Transfer the burgers to a warm plate and quickly toast the cut-side of the ciabatta rolls. Pile the leaves onto the base of each toasted bun, add few tomatoes slices and sit a burger on top. Spoon over the avocado mayonnaise and position the lid on top. Serve swiftly. TIP Make this recipe even quicker: swap the chicken breasts for a 400g pack of chicken breast chunks and the bacon for a 60g pack diced pancetta.
Silvana’s Thai-spiced Lamb and Coconut Rice This is a simple and filling recipe that bar the lamb itself, can be made almost entirely from storecupboard ingredients. small knob of butter or 1 tbsp sunflower oil 1 onion, finely chopped 500g lean minced lamb 2 garlic cloves, chopped 350g basmati rice 2 tbsp Thai green curry paste 300ml hot chicken stock 400g can reduced fat coconut milk 150g frozen peas 1 lemon, cut into wedges handful fresh coriander leaves
Serves 4 Prepare: 5 minutes Cook: 20 minutes 1 Heat the butter in a large pan and cook the onion until softened. Add the lamb and garlic and sir fry for a few minutes until the lamb browns. 2 Stir in the rice, curry paste, stock and coconut milk. Bring to the boil and simmer very gently for 10 – 12 minutes until the rice is tender and the liquid has mostly been absorbed. Stir in the peas, cook for a minute more. 3 Divide between shallow bowls, scatter over the coriander and serve with lemon wedges for squeezing over. TIP If serving this to young children, swap the Thai paste for a milder Indian-style curry paste such as korma.