Blog posts by Rosanna ETC

Within 24 hours of creating this shredded chicken taco recipe and posting a pic of it on my Instagram, my DM's were full of friends requesting I cook it for them.

I had made the pulled chicken filling earlier in the week and had some leftover and thought...I know what to do with this. I stuffed it into tacos with some cheese and baked it and now I'm not sure which iteration of this dish I prefer but boy...it's a good one.

Some recipes are made for sharing with friends. And these shredded chicken tacos is one of them. Load up the table with guacamole, sweetcorn salsa, sour cream, grated cheese and some rice or taco shells and you have yourself a party. And if you want to really make people love you, do as I did and bake them in the oven for a crispy outside and a cheese pull of dreams.

Inspired by a Mexican Pollo Tinga, the tender shredded chicken can be as hot and spicy as you like and is lighter than using pork or beef.

Ingredients

• Chicken thighs
• Chipotle paste
• Mexican dried oregano
• Cumin
• Dried chilli flakes
• Garlic powder
• Ground coriander
• Bell pepper
• White onion
• Oil
• Tinned tomatoes
• Soft taco shells
• Grated low moisture mozzarella
• Sour cream
• Lime juice
• Sweetcorn
• Shallot
• Cherry tomatoes
• Fresh coriander

See the recipe card for quantities.

Instructions

First we make the chicken. Marinade the thighs in the chipotle paste and leave in the fridge whilst you prep everything else.

Peel the onion and slice in half. De-seed the bell pepper and place both on an oven tray. Bake at 200C/400F for 30 minutes until slightly charred.

Remove the skins from the pepper.

In a non stick frying pan with no oil, toast the spice mix for a minute until fragrant.

Add the spices, bell pepper, onion and tin of tomatoes to a food processor and blend until smooth.

In a thick bottomed casserole pot, heat some oil and fry the chicken until browned on both sides. Add the sauce and allow to cook together for 20 minutes.

Using two forks, shred the chicken, season with salt and pepper and leave to cook for a further 15-20 minutes.

Meanwhile, make your sweetcorn salsa by mixing the corn, cherry tomatoes, diced shallot, lime juice and fresh coriander in a bowl.

Now prep your shredded chicken tacos!

Lay the soft taco shells on a baking tray and scatter over some grated cheese before adding some of the shredded chicken.

Fold and close the tacos before baking them on a lined tray in the oven for 10-20 minutes until the outside is crispy and the cheese is melted.

Serve with the sweetcorn salsa and drizzled in sour cream.

Hint: Don't buy ready grated cheese from the supermarkets. They have to use a chemical on it that stops it clumping together in the packet and this same chemical stops it from melting properly. So if you want a proper, gooey melted cheese pull...grate it yourself.

Variations and substitutions

Here are a few ways to make this shredded chicken taco recipe suit you.

• Gluten free - Use corn flour tortilla shells
• Healthy(er) - Eat your taco filling with brown rice
• Vegetarian - Use Jackfruit instead of chicken

Even if your reader doesn't follow a specific diet (eg. gluten free), they may have friends or family that they're cooking for that could use this. This is also a great idea to link out to another blogger with a similar recipe that fits a different diet.

Equipment

I always use Le Creuset to cook with, they are well worth the price point and last forever.

Storage

Store the wet ingredients (chicken, salsa, sour cream etc) separately from the dry ingredients (taco shells) in the fridge, and recombine when ready. Good for 2-3 days.

These ingredients don't stand up well to freezing.

Top tip

Use chicken thighs and not breast for this recipe so that the meat stays moist and juicy.

Shredded chicken taco recipe

Juicy pulled chicken stuffed into soft taco shells with melted cheese...dreamy

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 1 hr 15 mins

Total Time 1 hr 30 mins

Course Main Course

Servings 8 people

Equipment

• casserole pot
• Blender
• Oven tray
• mixing bowl

Ingredients

  

• 1 kg boneless chicken thighs
• 3 tablespoon chipotle paste
• 16 soft taco shells
• 200 grams grated low moisture mozarella

Sauce

• 1 large white onion
• 2 bell peppers
• 1 can tinned tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garlic powder
• 1 teaspoon chillli flakes
• 1 teaspoon dried Mexican oregano

Sweetcorn salsa

• 150 grams sweet corn
• 150 grams cherry tomatoes
• 1 shallot
• 1 lime
• 1 handful fresh coriander

Instructions

 

• Marinade the chicken in the chipotle paste and leave in the fridge whilst prepping everything else
• Peel the onion and slice in half. De-seed the bell pepper and place both on an oven tray. Bake at 200C/400F for 30 minutes or until slightly charred.
• Remove the skins from the bell peppers
• In a non-stick frying pan with no oil, toast the spice mix for a minute util fragrant.
• Add the spices, bell pepper, onion and tinned tomatoes to a food processor and blend until smooth. 
  
• In a thick bottomed casserole pot, heat some oil and fry the chicken until browned on both sides. Add the sauce and allow to cook together for 20 minutes. 
• Using two forks, shred the chicken, season with salt and pepper and leave to cook for a further 15-20 minutes. 
• Meanwhile, make your sweetcorn salsa by mixing the corn, cherry tomatoes, diced shallot, lime juice and fresh coriander in a bowl. 
• Now prep your shredded chicken tacos! 
• Lay the soft taco shells on a baking tray and scatter over some grated cheese before adding two tablespoons of the shredded chicken to each one. 
  
• Fold and close the tacos before baking them in the oven for 10-20 minutes until the outside is crispy and the cheese is melted. 
  
• Serve drizzled in sour cream and with the sweetcorn salsa on the side

Keyword shredded chicken taco recipe

This is one of my favourite recipes for Panzanella salad. A Peach Panzanella salad with feta, drizzled in a tangy dressing made from salting the tomatoes and releasing their juice. It's savoury and sweet and perfect for ripe peaches. This Peach salad is a summer staple of mine, and I love how searing peaches in a griddle pan gives them a slightly caramelised finish. I make a Panzanella recipe every time I have some leftover bread as it's a great way to use it up if it is getting slightly stale. Waste not, want not!

A traditional Panzanella salad doesn't have peaches or cheese in it, but I love peaches and cheese so....here we are. It is best to make this Peach Panzanella salad with ripe, fresh tomatoes that are in season, and whatever you do, do not sleep on making the dressing out of them as it is the best bit, no word of a lie. Once you make salad dressing using tomatoes, you'll never go back!

We release the tomato juice first through a sieve over a bowl and then whisk in the other ingredients, but the juice makes for the most incredible base. You'll need to leave them for a minimum of 30 minutes. I am currently using feta in everything after my trip to Cyprus a few weeks ago, but you could also make a mozzarella Panzanella or even a burrata Panzanella.

This peach Panzanella salad works best in the summer when the fruit is fresh and ripe, but I've often thought of trying to make an autumn Panzanella, watch this space.

Check out some of my other summer recipes here

Ingredients

• Peaches
• Tomatoes
• Cucumber
• Ciabatta bread (or other leftover bread)
• Basil
• Shallot
• Olive Oil
• White wine vinegar
• Feta cheese
• Dijon mustard

See the recipe card for quantities.

Instructions

Place the diced shallot into a bowl with the vinegar.

Slice the tomatoes in half and place them in a sieve over the bowl, and sprinkle over the salt. Leave them for 30-45 minutes, stirring occasionally. The salt will draw out the water from the tomatoes, which will drip into the bowl below. Meanwhile, the shallots will be pickling slightly in the vinegar.

Heat the oven and cut the bread into small, bite-sized pieces. Lay the bread out on an oven tray and bake in the oven for 10-15 minutes, just long enough to dry it out completely and make it crunchy.

Cut the peaches into 4 segments.

Heat a griddle pan and wipe some olive oil over it to prevent the sugar in the peaches from sticking. When it is really hot, sear the peaches on all sides. Watch that they do not burn.

Peel and cut up the cucumber and crumble the feta.

Make the Panzanella dressing by whisking the olive oil and mustard into the tomato vinegar mixture and seasoning. You will not need to add much salt to this Panzanella Salad as the tomatoes have been salted already

Assemble the salad by adding all the ingredients to a large bowl, pouring over the dressing and garnishing with fresh basil leaves and crumbling over the feta.

Hint: Using a piece of kitchen towel to wipe oil onto a griddle pan or using an oil spray keeps it lubricated enough whilst not forming oil rivers in the grooves!

Substitutions

If you know how to make the recipe fit a certain diet, let the reader know here. Don't fake it - only provide guidance on topics you have actual experience with.

• Bread - Don't have any? You can use store bought croutons.
• Cheese - Try this panzanella salad recipe with burrata or mozarella.
• Vegan - Make this recipe completely vegan by ommiting the cheese.

Equipment

A good cast iron griddle pan is a brilliant addition to your kitchen cupboard. We have this Le Creuset one which will last forever and comes in pretty colours, too.

Storage

If you have leftover ingredients or are not consuming them straight away, it is best to keep the bread, dressing and other ingredients all separately until you are ready to eat to stop it from going too soggy. Good for 2-3 days in the fridge.

These ingredients don't stand up well to freezing.

Top tip

If you are enjoying this Peach Panzanella Salad at a picnic, place all the ingredients except the dressing into a plastic ziplock bag, with the dressing in a separate container. When ready to eat, simply pour the dressing into the plastic bag, reseal and jiggle it around. It's remarkably effective and saves bringing a huge salad bowl with you as you can serve straight from the bag!

Peach Panzanella Salad

A juicy summer Panzanella salad with peaches, feta and crunchy bread

Print Recipe Pin Recipe

Prep Time 45 mins

Cook Time 10 mins

Total Time 55 mins

Course Salad

Servings 4 people

Equipment

• mixing bowl
• Sieve
• Griddle pan
• Whisk
• Salad bowl

Ingredients

  

• 4 ripe peaches
• 20 cherry tomatoes
• 1 shallot, diced
• 1 cucumber
• 120 grams feta cheese
• 1 tablespoon white wine vinegar
• 3 tablespoon olive oil
• 1 teaspoon dijon mustard
• 1 stick ciabatta bread
• 1 handful fresh basil

Instructions

 

• Place the diced shallot into a bowl with the vinegar.
• Slice the tomatoes in half and place them in a sieve over the bowl, and sprinkle over the salt. Leave them for 30-45 minutes, stirring occasionally. The salt will draw out the water from the tomatoes, which will drip into the bowl below. Meanwhile, the shallots will be pickling slightly in the vinegar.
  
• Heat the oven and cut the bread into small, bite-sized pieces. Lay the bread out on an oven tray and bake in the oven for 10-15 minutes, just long enough to dry it out completely and make it crunchy.
• Cut each of the peaches into 4-5 segments.
• Heat a griddle pan and wipe some olive oil over it to prevent the sugar in the peaches from sticking. When it is really hot, sear the peaches on all sides. Watch that they do not burn.
  
• Peel and cut up the cucumber and crumble the feta into small pieces.
• Make the Panzanella dressing by whisking the olive oil and mustard into the tomato juice/shallot/vinegar mixture and season to taste. You will not need to add much salt to this Panzanella Salad as the tomatoes have been salted already.
  
• Assemble the Peach Panzanella Salad by adding all the ingredients to a large bowl, pouring over the dressing and garnishing with fresh basil leaves and crumbling over the feta.
  

Keyword feta cheese, panzanella salad, peach salad

The sight of buttered sweet corn always makes my mouth water. Charred on the BBQ and smothered in a compound butter that's dripping off the warm kernels...it's enough to make me go weak at the knees.

Our sweet corn growing in the garden has finally ripened and reader, I look forward to this moment every summer more than I look forward to Christmas. There is nothing quite like the taste of freshly picked sweet corn, it is unbelievably sweet and juicy and it is one of my favourite foods in the world.

I like to cook it on the BBQ as it gives it that smoky taste and then I'll make a compound butter to smother all over it. Because what can be tastier than buttered sweet corn? Making compound butter is easy, you simply mash it together with your flavours of choice andfor this I used lime juice, allspice, coriander and spring onion.

Wondering how to know when sweetcorn is ripe? When you grow sweetcorn in the garden you have to wait for the little tassles that grow out the top of the husk to go completely brown and dried out before you can harvest it. Peel back the green outer leaves and the kernels should all be pale yellow and fully formed and looking plump and juicy. Beware, squirrels love sweetcorn so protect your treaasure with a fruit cage or net or you will end up with nothing come harvest time. They also need alot of water so keep them watered especially when it is hot and sunny.

This buttered sweet corn is just one of my many summer recipes you can check out and make yourself!

Ingredients

There's nothing fancy that goes into this buttered sweet corn, nature gives us what we need when it comes to fresh sweet corn and all we need to do is make a compound butter to smother all over it. Don't boil it as it will leech out all the flavour and goodness, if you do want to pre-cook before you grill then lightly steam it to preserve the sweetness. Here are the ingredients you will need...

• Sweet corn
• Butter
• Lime
• Coriander
• Allspice
• Spring onion
• Olive oil
• Salt and pepper

See the recipe card for quantities.

Instructions

Remove the outer leaves from the sweet corn husks, take off the ends and cut in half.

Spray the sweet corn with olive oil and place them on the BBQ, turning frequently (use tongs). Alternatively, place on a hot griddle pan.

Using a fork, make the compound butter by mashing it with the lime juice, coriander, allspice and spring onion.

Hint: Soften the butter first to make it easier to mix.

When the sweet corn is cooked (it should only take 10 minutes or so) place in a dish and smother in the compound butter.

Variations

Here are some ways to adapt this buttered sweet corn recipe to suit you

• Spicy - add chili pepper flakes as well as the allspice to give this an extra kick!
• Vegan - Use dairy free butter to make this dish vegan
• Hot sauce - Another way to add some spice is to use hot sauce, Marie Sharp's is my fave!

Equipment

A BBQ or a griddle pan on your hob will work best for this dish.

Storage

Sweet corn is best cooked as fresh as possible to maintain the sweetness.

These ingredients don't stand up well to freezing.

Buttered sweet corn

Lime and coriander butter smothered over BBQ corn on the cob

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Course Side Dish

Servings 4 people

Ingredients

  

• 3 sweetcorn husks
• 3 tablespoon softened butter
• 2 limes
• 2 diced spring onion
• ½ teaspoon allspice
• 2 tablespoon chopped coriander
• 1 teaspoon olive oil

Instructions

 

• Remove the outer layers of the sweet corn husks
  
• Cut the sweet corn into pieces
  
• Spray the corn with olive oil or lightly brush some on and place on the BBQ or on a hot griddle pan, turning frequently
  
• Make the butter by mashing it with the other ingredients and season to taste
  
• When the corn is cooked, place it in a dish and spread over the butter straight away, allowing it to melt. Serve immediately and enjoy!
  

Keyword buttered sweet corn, compound butter, corn on the cob, sweet corn, sweetcorn

These courgette feta fritters are a crispy, warm and gooey snack or summer canape. Made with fresh courgettes with tangy feta and refreshing mint, it's a real taste of summer! I make them every year when the courgettes in the garden start to take over and we need to use them up in large quantities.

Courgettes contain a lot of water when they are super fresh, so the biggest task with this easy recipe for courgette feta fritters is to release all the juice they're holding onto and then you can mix them into a batter with some flour and egg.

The minty yoghurt sauce is a delicious accompaniment and makes a great drizzle or a dip (or both) and any leftovers taste great with BBQ food.

July and August in the UK is when you'll find your freshest courgettes growing in the garden.

I went to my own garden to pick these ones, we have the 'usual' courgettes but also some varieties with beautiful colours, I just love the little yellow ones.

Anyway without further ado, my courgette feta fritters recipe!

Ingredients

• Courgette
• Feta cheese
• Shallot
• Mint
• Self raising flour
• Olive oil
• Egg
• Yoghurt
• Parsley
• Lemon
• Salt and pepper

See the recipe card for quantities.

Instructions

Top and tail the courgettes and grate.

Place them in a sieve over a bowl and sprinkle over some salt to help them release their water. There will be a lot of water to get out, and the fresher they are the more there will be.

Using your hand or a fork, press down on the grated courgette to release their water through the sieve into the bowl. Keep going until no more comes out. As you can see in this photo, the grated courgette is very moist. I got 250ml out of 500g of courgettes. I measured it as I could not believe how much was in there!

Now break the egg into another bowl and slowly whisk the flour into it to form a sticky paste. This will hold the fritters together.

Stir in the grated courgette, the feta cheese, half the mint, a squeeze of lemon juice and some salt and pepper.

Heat some oil in a frying pan and when hot, being frying your courgette feta fritters.

Use a tablespoon to measure out each one, and press down to make them flat once in the pan.

Fry 3 or 4 at a time for a few minutes on each side, turning once golden and crispy.

To make the dressing, blend the yoghurt, parsley, lemon juice and the rest of the mint and serve alongside the hot crispy courgette feta fritters.

Hint: Once you see the edges of the fritter turn golden brown you will know they are ready to be flipped. Flipping too early can cause critical damage to the structural integrity of the fritter AKA a huge mess in your frying pan. If this happens, you can always rebrand them as courgette feta bites.

Variations

Here are some ways to make this courgette feta fritters recipe suit you.

• Spicy - add chili pepper flakes to the fritter mix to give them a kick
• Deluxe - mix some cream cheese into the dressing to make it rich and thick
• Vegan - Substitute the egg, yoghurt and cheese for dairy free versions

Equipment

You will need a mixing bowl, a sieve, a frying pan and a blender. Although if you don't have a blender you can mix the dressing by hand.

Storage

Store these fritters in the fridge after cooking and fry them again to reheat and crisp up. Good for 2-3 days.

These ingredients don't stand up well to freezing.

Top tip

Really really squeeze that water out of the courgettes. If the mix is too watery it won't crisp up and you'll get liquid leaking out all over the frying pan.

Courgette feta fritters

A warm, gooey and crispy fritter with courgette and feta served with a minty yoghurt dipping sauce

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 10 mins

Total Time 25 mins

Course Appetizer, Snack

Servings 4 people

Equipment

• Mixing bowls
• Sieve
• Frying pan
• Blender

Ingredients

  

• 500 grams courgette
• 75 grams feta cheese
• 50 grams self raising flour
• 1 shallot
• 1 laerge egg
• 1 lemon
• 50 grams plain yoghurt
• 1 handful chopped mint
• 1 handful chopped parsley

Instructions

 

• Top and tail the courgettes and grate
  
• Place them in a sieve over a bowl and sprinkle over some salt to help them release their water. There will be a lot of water to get out, and the fresher they are the more there will be.
• Using your hand or a fork, press down on the grated courgette to release their water through the sieve into the bowl. Keep going until no more comes out.
• Now break the egg into another bowl and slowly whisk the flour into it to form a sticky paste. This will hold the fritters together.
• Stir in the grated courgette, diced shallot, feta cheese, half the mint, a squeeze of lemon juice and some salt and pepper.
  
• Heat some oil in a frying pan and when hot, being frying your courgette feta fritters.
• Use a tablespoon to measure out each one, and press down to make them flat once in the pan.
  
• Fry 3 or 4 at a time for a few minutes on each side, turning once golden and crispy.
• To make the dressing, blend the yoghurt, parsley, lemon juice and the rest of the mint and serve alongside the hot crispy courgette feta fritters.
  

Keyword courgette feta fritters, zucchini fritters

A cucumber gazpacho is one of my favourite summer meals. On a hot day, it is the perfect refreshing recipe to make to cool you down! This easy recipe is ready in minutes and has only a few ingredients. Fresh cucumber, blended with yoghurt and a dash of sour cream, a splash of milk and some aromatic mint, pure simplicity and just perfection. You don't need a mile-long list of ingredients to make good food if you just use what nature gave you, and cucumber and mint are one of the best pairings there is. This chilled soup recipe is also remarkably filling, even though cucumber is mainly made of water!

Right now, we are finishing up the crop of garden produce before the next lot of veggies come into season. One thing we still have a lot of is cucumbers, and we also have hot weather! We are picking around six a day. Six, every day. All of our friends and neighbours are being gifted cucumbers but we still have more than we can handle. So I put 2 and 2 together and came up with a cucumber gazpacho. A chilled cucumber soup that is refreshing, delicious and the perfect lunchtime dish to enjoy in the sunshine. I hope you enjoy it too, please let me know if you try it!

This cucumber gazpacho is more substantial than you think it will be, but if you are particularly starving you could add some croutons. Or, serve some crusty bread on the side. Or follow it up with some cheese like we normally do. Or both!

If you love gazpacho try my classic gazpacho recipe here, it's another super refreshing soup for hot summer days!

Ingredients

This cucumber gazpacho takes minutes to make, and if you don't have the time or patience to chill it down in the fridge afterwards you can just add some ice cubes and serve straight away.

• Cucumber
• Plain natural yoghurt
• Sour cream
• Milk
• Lemon juice
• Garlic
• White wine vinegar
• Fresh mint
• Chives
• Salt and pepper

See the recipe card for quantities.

Instructions

Peel the cucumber, and cut it into chunks.

Add to a food processor and blend with the yoghurt, sour cream and garlic.

Once smooth, add the lemon and vinegar and season with salt and pepper, adding a splash of milk if it seems too thick.

Then stir in the fresh mint, chives, perhaps some edible flowers and chill thoroughly before serving (or if pressed for time, add ice cubes

Tip: You could sprinkle some edible flowers on top as I have, or even chilli flakes over the top to give this chilled soup some unexpected and delicious heat!

Equipment

A food processor

Cucumber Gazpacho

A chilled cucumber soup perfect for hot summer days

Print Recipe Pin Recipe

Prep Time 20 mins

Course Main Course

Servings 4 people

Equipment

• food processor

Ingredients

  

• 1 large cucumber
• 150 ml natural yogurt
• 65 ml sour cream
• 20 ml milk
• 1 garlic clove
• ½ lemon juice
• 1 teaspoon white wine vinegar
• 1 tablespoon fresh chopped mint
• Salt and pepper

Instructions

 

• Peel the cucumber and cut into chunks
• Place all the ingredients into a blender, and blend until smooth
• Add a splash more milk if you want to slacken it further
• Season with salt and pepper to taste
• Chill in the fridge for an hour, then serve with more fresh mint as a garnish

Keyword cold coup, cucumber gazpacho, cucumber soup, gazpacho

Storage

This cucumber gazpacho can be stored in the fridge for 2-3 days.

These ingredients don't stand up well to freezing.

Eton Mess is on the menu! And no, an Eton Mess is not Prince Harry after a few tequilas. An easy Eton Mess recipe is a summer essential for warmer weather and it is one of the simplest summer desserts to make.

Eton Mess is made from crunchy, light meringue, whipped double cream and sweet summer berries. You pile it high and mash it all together and it makes a dish that might not look neat, but certainly looks appetizing. It is one of the best summer dinner party desserts, is picnic-friendly and is very easy to make in advance. This easy Eton Mess recipe can be assembled quickly at the last minute and meringue can also be frozen if you want to prepare really far ahead of time.

As the story goes, Eton Mess was always served at the annual summer cricket match between British schools Eton and Harrow. Apparently, it dates back to the 1890s and I am not surprised it has stuck around so long given how delicious it is.

Eton Mess is one of those traditional British foods that everyone has to try, especially on summer days. Here is my easy Eton Mess recipe that breaks it down into step by step instructions.

Easy Eton Mess Recipe

Ingredients

• Strawberries
• White caster sugar
• Egg whites
• Double cream

See the recipe card for quantities.

Instructions

Preheat the oven to 120 C / 250 F and line a large oven tray with baking paper.

Separate the egg whites from the yolks being very careful not to get any yolk at all in the white. Even one speck of egg yolk will render it useless. Use leftover egg yolks to make ice cream or a beannaise sauce at a later date.

Put the egg whites in a bowl and whisk until they turn white and form soft peaks. This may take a few minutes, so keep going! You will really need an electric whisk.

Now, a small bit at a time, add the sugar whilst continuing to whisk. The egg white/sugar mixture should become silky, opaque white and glossy and once it is all combined turn off the whisk.

Spoon the mixture onto the lined baking tray in six blobs and use the tip of the spoon to swirl them into little mounds with a peak.

Place in the oven and bake for one hour until they have a crisp outer shell and are lightly browned.

Turn the oven off and allow the meringues to cool whilst still inside it. This lets them dry out really well, it's a great tip I picked up from my mum. Once they are cool, take them out and either keep them in an airtight container or serve them immediately.

Meanwhile, make your fresh strawberry sauce.

Put half the strawberries into a blender with 3 tablespoons of sugar. Blend until smooth and then sieve to get rid of the pips.

Then, pour your double cream into a bowl and whisk it until it thickens up.

Slice your berries and put them in a bowl.

Now, you can either make one giant Eton Mess by adding the meringue, cream and berries to a large dish or bowl and smashing it all together. Or, you keep it all separate and allow people to make their own which I personally think is more fun.

Hint: The trick with making meringue is to whisk the egg whites until they are solid enough to not fall out of the bowl if you tip it. The old method to test this is to hold it upside down over your head, but it is a risky move...

Substitutions

The great thing about an Eton Mess is that you can put your own twist on it. Here are a few options for changing up this easy Eton Mess recipe that I like to do on occasion.

• Lighter - instead of double cream, use plain yoghurt for a lighter and more tangy dessert
• Winter - If making this dessert in winter time, try it with tangerines instead

Variations

• Berry blast - Use other summer fruits like raspberries and blueberries
• Deluxe - add some shaved white chocolate curls on top

I had some leftover cream and strawberry sauce so I made this strawberry semifreddo recipe, try it here!

Equipment for easy Eton Mess recipe

You will need an electric hand whisk, or a stand mixer to make the meringue and the whipped cream.

I definitely feel the benefits of using a counter-based stand mixer as it means you can get on with other things at the same time! This is the one I use and it has other attachments you can get too, it's a great all-rounder.

Storage

Store the cream and eggs in the fridge before making this recipe. Once cooked, the meringues will keep for up to three weeks if kept in an air tight container, and you can also freeze them. The Eton Mess is best eaten straight away, if you have any components left over, keep them in the fridge separately.

Top tip

Don't use cartons of ready-separated egg whites to make meringue, it never whisks as well and just doesn't taste the same.

Easy Eton Mess Recipe

Eton Mess is a quintessentially Britsh summertime dessert with strawberries, cream and meringues

Print Recipe Pin Recipe

Prep Time 30 mins

Cook Time 2 hrs

Course Dessert

Servings 6 people

Equipment

• Stand mixer
• Baking tray
• Greaseproof paper

Ingredients

  

• 3 Large egg whites
• 150 g White caster sugar
• 3 tablespoon Additional white sugar
• 500 ml Double cream / heavy whipping cream
• 600 g Fresh strawberries

Instructions

 

• Preheat the oven to 120 C / 250 F and line a tray with baking paper.
• Separate the egg whites from the yolks being very careful not to get any yolk at all in the white.
• Put the egg whites in a bowl or stand mixer and whisk for several minutes until they turn white and form soft peaks
• Now, a small bit at a time, add the 150 grams of caster sugar whilst continuing to whisk. The mixture should become opaque white and glossy and once it is all combined turn off the whisk.
• Spoon the mixture onto the lined baking tray in six blobs and use the tip of the spoon to swirl them into little mounds with a peak.
  
• Place in the oven and bake for one hour until they have a crisp outer shell and are lightly browned.
• Turn the oven off and allow the meringues to cool whilst still inside it so they can completely dry out. Once they are cool, take them out and either keep them in an airtight container or serve them immediately.
• To make the strawberry sauce, blend half the strawberries with the 3 tablespoon sugar until smooth, and then sieve to remove the pips.
• Whisk the cream until it is thick
• Slice the remaining strawberries.
• To make the Eton Mess, place the meringues, strawberries, cream and sauce into a bowl and mix together. Or, serve separetly and allow guetss to make their own

Notes

It may take a while for the egg whites to reach the desired consistency, but keep at it! You want them to go white and frothy, and pretty solid. I have found that it is hard to make a decent meringue from the cartons of egg white you can buy in supermarkets, so I'd advise not to do that. 

Keyword Eton Mess

Food safety

We sometimes take for granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.

A Caprese salad recipe is one of the simplest, most delicious summer recipes out there. It pairs mozzarella cheese with sweet juicy tomatoes and fresh basil. Tomato with cheese is one of the best food combinations and whether it's summer or winter, there are thousands of recipes to choose from.

Italian food is often my go-to when I want something fast, fresh and delicious and if you're looking for light lunches, this Caprese Salad recipe is an excellent option. It takes minutes to prepare but is packed full of flavour and will make you feel like you're sitting at a beautiful stylish restaurant on the Amalfi Coast.

Meaning of Caprese Salad

Caprese Salad or Insalata Caprese translates literally as the salad from Capri - the gorgeous sun-soaked island off Italy's famous Amalfi Coast. The Caprese Salad is rumoured to have been designed to mimic the Italian flag with the red, white and green colours of tomato, mozzarella and basil.

You can make your Caprese salad with cherry tomatoes as they are so sweet and it's easier to assemble or use larger Marmande tomatoes as I have done. You can also switch out the mozzarella and make a Burrata Caprese - but it's often harder to get hold of and doesn't keep as long.

Dressing for Caprese salad

The dressing for a Caprese salad is simply extra virgin olive oil and good quality balsamic vinegar, or I also like to use a balsamic glaze to really intensify the flavour.

Ingredients for Caprese salad

There are just three ingredients in a classic Caprese Salad recipe, making it one of the best options for light lunches in the summertime. They are ripe tomatoes, Mozzarella cheese and fresh basil. You can then make a dressing too, I prefer a simple drizzle of extra virgin olive oil and a balsamic glaze plus some salt and cracked black pepper.

• Mozzarella cheese
• Tomatoes
• Basil
• Salt and pepper
• Olive oil
• Balsamic vinegar or glaze

See the recipe card for quantities.

Instructions

Drain the Mozzarella and slice it into medallions or tear it into pieces. If you're using Burrata, wait until the last minute to add it to the dish. Cut the tomatoes into similarly sized pieces and layer them on a plate in a circle. Scatter the fresh basil on top and drizzle with extra virgin olive oil and a balsamic glaze. Garnish with freshly ground black pepper and you're good to go.

Simply slice the tomatoes and mozzarella and tear the basil over the top.

Hint: Allow the cheese and tomatoes to reach room temperature before serving to let their flavours sing.

Variations

Here are a few ways to make a Caprese salad a bit different.

• Other cheeses - Burrata is a great option or feta for a Greek twist
• Pasta - Make this dish more substantial by turning it into Penne Caprese!
• Pesto - Add a dollop of pesto on top instead of a balsamic dressing

Equipment

The simplicity of this recdipe means you all need is a fridge and a knife!

However, beautiful plating goes a long way. I love using the Amalfi tablescape box from The Table Stylist

Storage

Store the tomatoes and mozzarella separately in the fridge, and slice and combine when ready. It will keep in the fridge for 2-3 days but it is best eaten straight away.

These ingredients don't stand up well to freezing.

Top tip

The best mozzarella cheese comes from the Campania region of Italy and is made from Buffalo milk so try and get this if you can! Always use ripe tomatoes that are in season to get the best flavour, you can use any kind like cherry, Marmande or heirloom. I always recommend growing your own herbs at home as they'll be as fresh as can be and you can add them to all of your home cooking creations.

Caprese salad recipe

A simple summer salad of tomatoes, mozzarella and basil.

Print Recipe Pin Recipe

Prep Time 10 mins

Course Appetizer, Main Course

Servings 4 people

Ingredients

  

• 200 grams Fresh mozzarella cheese
• 4 Large tomatoes
• 1 tablespoon Balsamic vinegar
• 3 tablespoon Extra virgin olive oil
• 4-8 Fresh basil leaves

Instructions

 

• Slice the tomatoes into pieces 1cm thick
• Slice or tear the mozzarella cheese into pieces
• Mix the balsamic vinegar and olive oil
• Plate the cheese and tomatoes, drizzle over the dressing and scatter the basil leaves over the top

Notes

I sometimes use a shop bough balsamic glaze instead of making a vinaigrette. But that's because I love balsamic vinegar so much I get thought it very fast and often run out. 

Keyword caprese salad, tomato and mozzarella salad

Food safety

We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.