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Monday, 26 June 2017

7 Summer Recipes: Alfresco Dining With Pyrex...


Happy Monday, how has your weekend been?

I was so busy planning my Daughter Birthday party last week, I think it is now time to chill!! I feel exhausted today!

Today I have 7 Summer recipe for your alfresco dining courtesy of  Pyrex. Perfect recipes to make your feeling tired like me or short on time but still want to make something tasty.

First up:

Chicken Yakitori:


Product: Cook and Store rectangular dish with lid 28x20cm

Serves 3-4 servings, approx. 1400 kcal total

Preparation time: 10 mins (plus marinating time)
Cooking time: 10 mins

Ingredients:

  • 650g chicken thighs, cut into 3 or 4 chunks 
  • 20g soy sauce 
  • 5g ginger 
  • 5g salt 
  • 100g soy 
  • 50g sugar 
  • 100g mirin (Japanese cooking wine) 
  • Sesame seeds and spring onion to garnish 

Method:

  1. In a Pyrex Cook and Store, marinate the chicken thighs in 20g soy sauce, ginger and salt. Store in the fridge and leave for at least one hour or overnight. 
  2. Create the glaze by heating additional soy sauce, sugar and mirin together in a pan and reduce to a sticky glaze. 
  3. Skewer chicken pieces and cook on all sides on a BBQ or in the oven. 
  4. When the chicken is cooked apply the glaze and cook for a further minute taking care not to burn the glaze. 
  5. Top with sesame seeds and sliced spring onion. 
  6. Keep any leftovers in a Pyrex Cook & Store.

Eastern Mediterranean Flatbread:



Product: Pyrex Glass Baking Tray

Serves 2-3 approx. 700 kcal total

Preparation time: 15 minutes (including 4-6 hours resting time)
Cooking time: 5 minutes

Ingredients:
  • 250g wheat flour (50/50 plain/strong) 
  • 180g yoghurt 
  • 50g milk 
  • 5g fresh yeast or 3g dried yeast 
  • 5g salt 
  • Zaatar 
  • Olive oil 
Method:
  1. Dissolve the yeast in the milk and let it sit for 5 minutes. 
  2. Mix the flour, yoghurt, milk-yeast and salt by hand or in a mixer fitted with a bread hook. Knead until a smooth elastic dough is formed. 
  3. Form the dough into a ball and place it in an oiled bowl. Cover with cling film and let it rise for around 4-6 hours until it has doubled in size. 
  4. Preheat a griddle pan and Pyrex glass baking tray. 
  5. Knock back the dough and divide into two then roll out each piece thinly with an oiled rolling pin on an oiled surface. 
  6. Place the dough on a hot griddle for 2-3 minutes to cook the underside. 
  7. Transfer onto the Pyrex glass baking tray to cook the top for 2 minutes. 
  8. Remove and dress generously, while still hot, with zaatar and olive oil to taste.
Berry Ice Cream:


Product: Cook and Freeze round dish with lid 1.7L

Serves 10 servings, approx. 2000 kcal total
Preparation time: 10 minutes (plus freezing time)

Ingredients:
  • 675ml double cream 
  • 540g condensed milk 
  • 120g raspberries 
  • 120g blueberries 
  • 2 tbsp sugar 
  • Toasted flaked almonds and extra berries for topping 
Method:
  1. In a small saucepan, heat the raspberries with one tablespoon of sugar until they start to break down into a chunky sauce. Let it cool. 
  2. Repeat step 1 with the blackberries. 
  3. Combine cream and condensed milk in a food mixer with a balloon whisk until firm peaks appear. 
  4. Add the raspberry and blueberry sauces separately to the ice cream mixture and stir in gently. 
  5. Transfer the mixture into a Pyrex Cook and Freeze. 
  6. Freeze until mixture is set. 
  7. Serve with extra toppings of toasted flaked almonds and berries.
Homemade Lemonade:



Product: Pyrex Classic jug with lid 1L

Serves: 8 servings, approx. 700 kcal total

Preparation time: 10 minutes (plus chilling time)

Ingredients:
  • 6 lemons 
  • 170g white sugar 
  • 300g boiling water 
  • Soda water 
  • Fresh mint 
Method:
  1. Lightly peel the lemon and place the peel in a Pyrex Jug. 
  2. Remove the remaining white pith on the lemon. 
  3. Sieve the juice from the lemons to remove the seeds and add the juice to the Pyrex jug. 
  4. Add sugar and boiling water and then leave to cool. 
  5. Chill in the fridge. 
  6. Serve into glasses, top up with soda then add ice and fresh mint.

Marshmallow Cookies:


Product: Glass baking tray

Serves: 16 cookies, approx. 2800 kcal total

Preparation time: 25 minutes (plus 1-hour chilling)
Cooking time: 20 mins

Ingredients:
  • 115g butter
  • 175g light brown sugar
  • 25g golden syrup
  • 1 medium egg
  • 1 tsp vanilla paste
  • 115g bread flour
  • ½ tsp baking powder
  • (Scant) Bicarbonate of Soda
  • 16 marshmallow pieces
  • 20g oats
  • 50g digestives crushed finely
  • 125g milk chocolate chips
  • ½ tsp salt
Method:
  1. Beat the butter, sugar and syrup together in a food mixer with a paddle attachment until light and fluffy.
  2. Beat the egg in a separate bowl and mix in the vanilla paste then mix into the beaten butter and sugar.
  3. Fold in the remaining ingredients except the marshmallow pieces. Mix well to form a cookie dough.
  4. Split the dough into 40g balls and place them on a Pyrex glass baking tray lined with baking parchment. Flatten the dough balls slightly leaving enough room for them to spread.
  5. Chill the cookie dough for at least an hour before baking in a preheated 180°C oven.

Vanilla Milkshake:

Product: Pyrex Kitchen Lab beakers

Serves: 4 servings, approx. 1000 kcal total

Preparation time: 5 mins

Ingredients:
  • 400g vanilla ice cream
  • 400g whole milk
Method:
  1. Add the ice cream and milk in a food blender.
  2. Blend until smooth, pour into beakers and serve.
Superfood Salad:


Product: Pyrex Prep and Store 2L

Serves: 3-4, approx. 800 kcal total

Preparation time: 10 minutes
Cooking time: 12 minutes

Ingredients:
  • 75g quinoa
  • 100g bulgur wheat
  • 200g cherry tomato, halved or quartered
  • 40g parsley, roughly chopped
  • 50g chia seeds
  • 50g extra virgin olive oil
  • 1 lemon juice
  • 5g salt
  • Pomegranate seeds
Method:
  1. Boil the quinoa and bulgur wheat for 12 minutes in plenty of water, until fully cooked.
  2. Drain and let it cool.
  3. In the Pyrex prep and store, mix together the cooked quinoa and bulgur wheat with tomato, parsley, chia seeds and olive oil.
  4. Season with salt and lemon juice to taste and top with pomegranate.


Recipes and images courtesy of Pryex.

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3 comments

  1. I do love Pyrex! Alfresco dining sounds divine!

    ReplyDelete
  2. Those marshmallow cookies look yum - my boys would adore me if I made those. :)
    Morgan x
    #wednesdaybloghop

    ReplyDelete
  3. Great looking recipes, except I need to get out my scale and translation book, lol. Thanks for hosting, Sandi

    ReplyDelete

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