Our summer issue is out now!
Gaby Wieland from Neantóg Kitchen shares two divine summer recipes to help us create tasty vegetable skewers & sweet strawberry cake for dessert .
Check out the delicious recipes below…
Summer Delights
Gaby Wieland from Neantóg Kitchen shares two divine summer recipes. First up, vegetable skewers —the fun way to get in your veggies, followed by a scrumptious strawberry cake for dessert.
VEGETABLE SKEWERS
No outdoor dining without cooking over a fire! One of the oldest cooking utensils must be the skewer. You can
either use a metal or wooden skewer and with homegrown ingredients from your garden or polytunnel, this is a
great way to enjoy your vegetables.
Recipe by Gaby Wieland
Ingredients:
• Red pepper, halve and deseed
• Yellow pepper, halve and deseed
• Courgette, top and tail
• Button mushrooms or Portobello
mushroom
• Red onion, skin removed
• Halloumi or firm tofu – optional
• Other optional ingredients are
cherry tomatoes, pineapple,
aubergines
Dressing:
• 4 tbsp olive oil
• Juice of 1?2 lemon
• 1 tsp basil and oregano
• Salt and pepper to taste
• 1 tsp honey and mustard – optional
Method;
1 Soak wooden skewers in water for 15-20 minutes (this stops them burning).
2 If you don’t have a BBQ, preheat the oven to 220°C or 200°C Fan or Gas 6.
3 Blend the dressing ingredients.
4 Cut vegetables the same size, about 2cm/1/2”.
5 Thread vegetables onto skewers.
6 Brush with the dressing.
7 Cook for 20-30 minutes on BBQ or in the oven. Turn them in between to cook them
evenly.
8. Brush with remaining glaze before serving.
…and when it rains? Cook in your oven, grill or griddle pan!
Use a lightly oiled, preheated griddle pan on your stove top and cook just as you would on
the fire. Alternatively, place the skewers in a roasting tin in a very hot oven (220°C) for 10
minutes, turn them over and cook for another 10 minutes or until vegetables are soft.
NEANTÓG STRAWBERRY CAKE
Recipe by Gaby Wieland
Ingredients:
Base:
• 250g wholemeal spelt flour
• 80g brown sugar
• 2 egg yolks
• 130g butter
• 1 tsp baking powder
• a pinch of salt
Filling:
• Custard or a vegan alternative like
Alpro plant-based custard
Method;
1 Preheat oven to 210°C.
2 Prepare the base. Put all the ingredients into a food
processor and chop and mix together to make a smooth
dough, or mix in bowl by hand.
3 Grease a 26cm/10” spring-form tin and spread the dough
over the base, making a raised edge of 3 cm/1 1?4” around the
tin. Pinch the dough with a fork a few times to get an even
base.
4 Pre-bake for 20 -30 minutes. Then leave to cool down.
5 Spread the custard evenly over the base.
6 Cut the strawberries in half and place on top of the custard. (see picture)
