Tips and Tricks for a Weekend of Recipes
With the long-awaited seasonal temperature spike comes the excitement of all the possibilities for getting away from our everyday routines. Staying closer to home means being a bit creative with weekend escapes, and the kitchen is the perfect spot to embark on some inspired culinary adventures. Content editor and recipe developer Victoria Walsh dreams up ways to recreate this lakeside getaway menu, with tips and tricks for making recipes using whatever you’ve got on hand. Plus, they’re all make-ahead dishes, so you can whip them up now and thank yourself later, or even make a big batch and reap the reward of leftovers.
Rosé Summer Sangria
Sangria is incredibly versatile. Swap the rosé for red or white wine, and use up fresh fruit — other berries and melon, and even citrus will work. Don’t have elderflower or cassis liqueur? Feel free to get creative by tasting and adding different fruit liqueurs.
Kofte With Creamy Sesame-Parsley Drizzle
Start the weekend with a Turkish-inspired appetizer. And when you’re bored of burgers, simply serve with a side salad and make this a dinner to feed four. Here we call for lamb, but beef is a tasty option too.
Blueberry-Mint Swirl Smoothie
Smoothies and frozen fruit can be lifesavers these days. Here’s a recipe formula that works for any berries you’ve got hiding in the bottom of your freezer. Don’t have any mint? No worries, it’s not essential. If you're without a blender, you can simply mix it using a potato masher.
Cheesy Asparagus Frittata with Dilled Aïoli
The recipe for this frittata is basically the ratio I use to make a baked egg “something” on a regular basis. All the parts of this dish are flexible — dairy, cheese, veggies and topping. Swap the dairy for whatever is on hand: use half-and-half plus milk or, for a leaner version, just milk in place of whipping cream. Choose veggies like sautéed peppers, shredded kale or defrosted frozen peas instead of asparagus. The aïoli is just an extra. Whisk up your own version using whatever herbs you have on hand, drop the herb aspect or just skip the aïoli completely. On hot days, I’ve even had success “baking” it in a foil dish on a closed-lid barbecue around 400°F (200°C).
Kedgeree with Summer Peas & Smoked Trout
Got leftover rice? This British-inspired version of kedgeree is made for such an occasion. When smoked trout isn’t available, it can be made with other smoked flaked fish, and even canned salmon makes a great swap.
A smash is the definition of a casual cocktail. With this recipe, take liberties like switching rum for gin, vodka or whisky, or even skip the fennel completely. Smash blackberries and raspberries instead of strawberries using your muddler or just a wooden spoon handle.
Shredded Brisket & Avocado Sandwiches
There’s no denying that brisket takes some attention and babysitting, plus smoker chips (which you may not have). But if you do, the brisket is rubbed with spices probably already in your cupboard. The benefit of making this recipe is that you’ll be set for easy lunches and dinners. Tightly wrap any leftovers so you can treat yourself to delicious barbecue down the road.
Sautéed Seasonal Greens & Cheese Toasts with Soft-Boiled Eggs
For breakfast, lunch or dinner, turn to this budget-friendly recipe whenever you need to put a meal together quickly. The recipe gives you lots of hearty greens options, but what it doesn’t tell you is that you can use any type of cheese or skip it altogether.
Tea & Lemon-Tarragon Collins
Treat yourself with a summery homemade cocktail. Mix up a batch of the lemon syrup (tarragon optional) and tea-infused gin (sub in vodka, if you like). These will both keep well, covered and refrigerated, for a couple of weeks. Whenever you fancy a cocktail, pour yourself a glass and top it with soda.
Summery Pot Pie
We’re all craving comfort food right now, and this seasonal twist means you can have a cozy dish that’s fit for warmer weather. Following the make-ahead instructions and spreading out the work will also suit your summer cooking style.
Cilantro-Lime Fish Tacos
I love ordering a crispy battered and fried fish taco, but at home, I prefer to embrace the delicate flavour and texture of fish by simply grilling it. In this recipes you'll find instructions for making that style of grilled taco — you can even try it with different types of fish, including lake trout, yellow perch or farmed tilapia.