Disclosure: Hi everyone! This is a sponsored post brought to you by Leisure Range Cookers. I hope you enjoy reading :-)
case serif;”>Indulge in some kitchen therapy with a little inspiration from pill serif;”>Leisure range cookerscialis serif;”>. The warmer summer months signal the arrival of lighter meals, fresher flavours and relaxed al fresco dining.
Try this menu of a starter of a grilled asparagus with mozzarella panzanella salad – divine with a generous drizzle of vinaigrette, followed by a flavoursome main course, Mediterranean baked fish with vegetables. And if you’re seeking the true taste of summer, a bowl of lemon possets with fresh raspberries.
Whether feeding the family or hosting friends, a Leisure range cooker is the perfect kitchen companion. With features that include a griddle, slow-cooking functionality, dedicated grills and wok burners as well as large oven capacity and multiple hob burners, you can be certain of greater flexibility in the kitchen. Whilst you’re grilling your asparagus, you can bake the fish in one of the other ovens and start prepping the posset too. With multiple cooking spaces, you can be sure that your menu is timed to perfection without contaminating flavours and smells.
– Starter –
Grilled asparagus with mozzarella panzanella salad
Prep: 20 minutes Cooking: 15 minutes Serves: 4
Ingredients:1 tbsp olive oil ½ tbsp lemon juice Pinch of dried thyme 125g thin asparagus tips, woody ends snapped off 2 pitta breads, halved and cut into small triangles Olive oil for brushing 1 ball mozzarella, drained and thinly sliced ½ large bag of baby salad leaves 6 cherry tomatoes, cut in half
For the dressing1 tbsp extra virgin olive oil ½ tbsp balsamic vinegar Salt and freshly ground black pepper Mix oil, lemon juice and thyme together and pour over asparagus and leave to marinate for 1 hour. Then drain off marinade
Method:Preheat Leisure oven to 200ºC Arrange the pitta triangles on a baking tray, brush with a little olive oil, season, and then bake for 6-7 minutes until golden. Set aside until needed. Preheat Leisure grill or griddle on a medium heat for 5 minutes. Put asparagus under grill or on top of griddle for 6-8 minutes or until cooked, turning over once. Slice in half and arrange with salad leaves, mozzarella and cherry tomatoes onto a serving dish with the pitta toasts. Place all dressing ingredients into a screw top jar and shake together, and then drizzle over salad before serving.
– Main –
Mediterranean Baked Fish with Vegetables
Prep: 10 minutes Cooking: 20 minutes Serves: 4
Ingredients:675g new potatoes 200g cherry tomatoes on the vine, snipped into sprigs 200g courgettes, sliced thickly 1 fennel bulb, cut into 8 pieces 2 garlic cloves, crushed 2 bay leaves 1 lemon, zest and juice 4 tbsp olive oil 1 handful of fresh oregano or basil Salt and freshly ground black pepper 4 x 200g chunky white fish fillets, like haddock, hake or cod
Method:Preheat oven to 200ºC. If potatoes are too large, cut in half. Put all ingredients except for fish into a bowl and toss until the vegetables are coated in oil. Place onto a baking tray. Cook for 20 minutes before placing fish on top. Drizzle a little oil and juice from tray over fish and cook in centre of oven for 15-20 minutes
– Dessert –
Prep: 6 minutes Cooking: 3 minutes (2 hours refrigeration) Serves: 4
Ingredients:600ml double cream 120g caster sugar Grated zest and juice of 1 unwaxed lemon Few raspberries
Method:Put the cream, sugar, lemon juice and nearly all the zest into a small saucepan. Bring to the boil and boil on a medium heat for 3 minutes, stirring frequently. Leave mixture to cool slightly before pouring into ramekins or glasses. Refrigerate for 2 hours or overnight. Serve with raspberries and the remaining zest sprinkled over