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Tasty Summer Recipes

To celebrate the arrival of summer, we asked our FoodCycle volunteers what they’ve been whipping up in community kitchens across the country…

Grape and Raspberry Clafoutis from FoodCycle Benwell  

Ingredients 

5 eggs  

125g melted butter 

200g flour 

50g caster sugar  

½ pint milk  

1tsp vanilla extract 

800g grapes and raspberries or any leftover fruit you fancy 

Method  

  • Preheat the oven to 180 degrees 
  • Grease a large baking tray 
  • Put grapes and or raspberries or any other fruit in the bottom 
  • Make a sweet batter by mixing together the eggs, vanilla extract, melted butter flour, sugar and milk (batter should be quite liquid but thicker than water) 
  • Pour batter over fruit and cook in the oven for about an hour until the mixture is golden brown on top and doesn’t wobble  
  • Serve by itself or with custard or vanilla ice cream 
Asparagus Salad Recipe from FoodCycle Exeter  

Ingredients   

Salad: 

1 head of lettuce roughly chopped  

1 cucumber deseeded and chopped into half or quarter slices  

500g baby plum or cherry tomatoes halved or quartered 

2 red or yellow peppers deseeded and thinly sliced 

4 spring onions or 1 red onion thinly sliced 

A handful of bean sprouts  

A handful of basil torn or chopped 

250g asparagus tough bottoms chopped  

Dressing: 

4 tbsp of olive oil  

A good pinch salt 

A good pinch black pepper 

Juice of 1 citrus fruit (lemon, lime or grapefuit) 

2 tbsp balsamic vinegar  

Method 

  • Heat a pot of water, when it gets to a boil put all the asparagus into the pot to blanche (this should only take a couple of minutes so don’t forget about them)  
  • When they have softened a little but still have their bite and vibrant colour, drain the asparagus into a colander and run them under cold water to stop them cooking further because we don’t want soggy asparagus 
  • In a large bowl mix all the salad ingredients 
  • Whisk together the dressing ingredients (or use an old jar and shake), season to taste and poor over the salad 
  • Toss everything together and serve 
Summer Veggie Curry from FoodCycle Westgate  

Ingredients 

1 onion, finely chopped 

2 bulbs garlic, finely chopped 

1 thumb sized piece of ginger, finely chopped 

1 tsp cayenne pepper 

1 tsp smoked paprika 

2 tsp garam masala 

2 tbsp groundnut oil  

2 tbsp of tomato puree  

2 fresh red chillies finely chopped  

2 tablespoons of ground almonds 

1 tsp cumin 

1 tsp coriander    

1 tin chopped or plum tomatoes  

1 tin coconut milk 

500g jersey or new potatoes  

1 sweet potato, chopped into chunks  

Half a butternut squash, chopped into chunks 

2-3 carrots, chopped into chunks  

Half cauliflower, chopped into chunks 

500g runner or fine beans 

½ a bunch fresh coriander, finely chopped 

½ a bunch of fresh mint, finely chopped 

Method 

  • Parboil potatoes for 8-10 minutes and drain  
  • Meanwhile make the curry paste by blending together the dried spices, with chillies, ground almonds, groundnut oil and tomato puree 
  • Sweat onions, garlic and ginger in a large cooking pot on low heat until soft then add the curry paste and cook for a further 2-3 minutes 
  • Add tinned tomatoes, parboiled potatoes, sweet potatoes, butternut squash, carrots and cauliflower with a pint of water and cook until tender then add coconut milk and simmer 
  • Meanwhile, blanche beans in boiling water for a few minutes then drain and run under cold water to stop them cooking 
  • Once the curry sauce has reduced by one third, turn off the heat and add the beans 
  • Serve with basmati rice cooked in coconut milk, a few cherry tomatoes and garnish with the chopped herbs 

 

 

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