Quick and easy recipes for the whole family

Spring is the busiest time for the property market, which also means that many families have to endure the dreaded house move just before summer. While most of us enjoy the warmer weather by sitting in the garden and sipping a refreshing lemonade, there is little time to spare if you have just moved into a new house.

But there is no need to sacrifice those lovely warm evenings and forego the valuable family meal time. We’ve brought you some yummy recipes that are not only quick to make, they are absolutely delicious and bound to keep you refreshed and energised on those long, busy days. And what’s more, your kids will love them too. 

Breakfast - Blueberry muffins
Sometimes, there’s nothing quite like a blueberry muffin to accompany your morning cup of coffee. These are surprisingly easy to make and have a lovely, light texture. If you do slightly over colour the top, just sprinkle over some icing sugar. Makes 12.

115g unsalted butter
300g self-raising flour
½ tsp baking powder
¼ tsp ground nutmeg
¼ tsp salt
250g caster sugar
250ml natural yoghurt
2 eggs
200g blueberries

Preheat the oven to 190°c and line a muffin tin with 12 large paper cases.

In a saucepan, gently melt the butter over a low heat and set aside to cool slightly. Sift the flour, baking powder, salt and nutmeg into a large mixing bowl. Add the sugar, mixing thoroughly. Make a well in the centre and add the yoghurt and eggs. Add the melted butter and beat quickly with a wooden spoon. Gently fold the blueberries through the mixture.

Spoon the mixture into the muffin cases and place in the centre of the preheated oven. Bake for 20 to 25 minutes until golden brown and risen. Cool in the tins for a few minutes before transferring to a wire rack. 


Lunch - Watermelon and feta salad
If you haven’t yet tried this classic combination, now is the time to give it a taste. The saltiness of the cheese perfectly offsets the freshness of the watermelon and it really does taste as beautiful as it looks. Serves 4.

1/2 a watermelon
250g feta cheese
1/2 a cucumber
1 red onion
2 tbsp pitted black olives
3 tbsp extra virgin olive oil
Juice of half a lime or lemon
A few fresh basil leves

Chop the watermelon into bite-sized chunks and the feta cheese into cubes. Peel the cucumber and cut in half lengthways, then scrape out the seeds and chop the remaining flesh into chunks. Finely slice the red onion and the black olives. Arrange the ingredients on a large plate. Mix the olive oil with the juice of half a lemon or lime, depending on your preferred taste, and drizzle over the salad. Sprinkle with the basil leaves and season with black pepper to taste. 


Dinner - California Tuna Parmesan
This juicy tuna on a bed of mixed greens and asparagus is a delicious and healthy combination, while the zesty light dressing and sprinkling of shaved Parmesan cheese add that final touch of satisfaction. This wonderful dish is easy on the eye but will also keep you fuller for longer.

2 lemons
1/3 cup extra virgin olive oil
1/2 tsp freshly ground black pepper
1/4 tsp salt
12 oz asparagus
4 oz fresh tuna steaks
1 5 oz package mixed baby greens
1/3 cup finely shaved Parmesan

Preheat oven to 230°c. Finely shred 2 teaspoons peel from one lemon and squeeze juice from lemon. Whisk together oil, lemon peel and juice, pepper, and salt to create dressing. Place asparagus in single layer in shallow baking pan. Drizzle 2 tablespoons dressing and bake, uncovered, for 8 minutes. Meanwhile, heat 1 tablespoon dressing in large skillet. Add tuna; cook 4 to 6 minutes each side, until browned and center is slightly pink.

Top the mixed greens with tuna and asparagus. Drizzle remaining dressing. Sprinkle Parmesan; pass lemon wedges. 

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