Weight Watchers is cooking up Verge some delicious summertime recipes perfect for picnicking during the upcoming Wimbledon season between 1st July – 14th July.
Summer comes with so many fun changes, including lighter and fresher foods to go along with the refreshing heat.
Check out WW’s exclusive recipes that will impress at any summertime gathering:
WW’s Summertime Picnic Recipes
10 Heck Chicken Italia Chipolatas, skins removed
2 tbsp Marmite
100g reduced-fat Cheddar, grated
3 sheets filo pastry
2 tbsp low-fat spread, melted
1 egg, lightly beaten
1 Preheat the oven to 200°C, fan 180°C, gas mark 6, and line a large baking sheet with baking paper.
2 Place the sausage meat in a bowl with the Marmite, 75g of the cheese and a grinding of black pepper. Mix together with your hands, until well combined.
3 Lay 1 sheet of f¬ilo on a worktop and brush with the melted spread. Top with a second sheet, brush with more melted spread, then repeat with the remaining pastry. Halve the ¬filo to make two rectangles.
4 Shape the f¬illing into two log shapes, which run the length of the pastry. Place the sausage logs about 5mm in from the edge of the pastry. Brush the edges with beaten egg, then fold the pastry over the ¬filling and press to seal. Brush the tops with egg, scatter over the remaining cheese and cut each into 6 equal pieces.
5 Put the rolls on the prepared baking sheet, join-side down, and bake for 20.25 minutes until crisp and golden. Allow cooling slightly before serving.
PIMM’S ICE LOLLIES
MAKES 8 ~ Prep time 10 minutes + freezing ~ Calories 39 per ice lolly
~ SmartPoints 1 per ice lolly
300ml diet lemonade, left to go flat
¼ cucumber, very thinly sliced
12 small strawberries, hulled and halved
2 sprigs fresh mint, leaves picked
1 Mix together the Pimm’s and lemonade. Divide the cucumber, strawberries and mint between ice lolly moulds, then pour in the liquid, to about 1cm below the top.
2 Freeze for 1 hour, add the sticks, then return to the freezer for 4 hours, or until solid.
3 To serve, stand the bottom of the moulds in warm water for a few seconds to release the lollies.
FOOD COOK’S TIP
IF USING LOLLY MOULDS THAT HAVE BASES AND STICKS ATTACHED, ADD THOSE WHEN YOU BEGIN TO FREEZE THE LOLLIES.
½ Pink Lady apple, _finely sliced
Juice of a ½ lemon
1 tsp extra virgin olive oil
½ tsp English mustard
20g pickled silverskin onions halved
½ celery stalk, sliced, leaves reserved
30g reduced-fat Cheddar, crumbled
Handful of young leaf spinach
20g shredded ham hock
1 slice Weight Watchers Thick Sliced Wholemeal
Bread, toasted and torn
2 tsp pickle (we used Branston)
1 Toss the apple with half the lemon juice in a bowl. Mix the remaining juice with the oil and mustard. Season.
2 Add the onions, celery and leaves, cheese, spinach, ham and croutons to the bowl, drizzle over the dressing and toss to dress. Serve with the pickle.
STRAWBERRY & MARSHMALLOW SKEWERS
MAKES 16 ~ Prep time 15 minutes ~ Cook time 1 minute ~ Calories 32 per skewer
~ SmartPoints 1 per skewer
Crush 3 Weight Watchers Lemon & Ginger Cookies to a fine crumb and transfer to a bowl.
Spoon 100g Marshmallow Flu (available from Asda, Ocado, Sainsbury’s, Waitrose, and online) into a microwave-safe bowl and heat for 5 seconds at a time, until softened but not runny. Insert small wooden skewers into the tops of 16 whole strawberries, then dip each strawberry into the marshmallow before rolling in the cookie crumbs to coat.
Can’t find Marshmallow Fluff? Use 3 x 35g packs Weight Watchers Mini Marshmallows, for the same SmartPoints.
Calorie controlled cooking spray
1 large courgette, sliced lengthways
1 large aubergine, sliced lengthways
400g butternut squash, peeled and thinly sliced
1 large red pepper, quartered
450g sourdough cob loaf
100g reduced-fat green pesto
Handful fresh basil leaves
40g Leerdammer Light cheese
125g wafer-thin roast turkey breast slices
1 Heat a large nonstick pan over medium-high heat and mist with cooking spray. Cook the courgette, aubergine and butternut squash, in batches, for 3-4 minutes each side or until tender. Remove from the heat and set aside to cool slightly.
2 Meanwhile, preheat the grill to high. Grill the peppers, skin-side up, for 5 minutes, or until the skins blister. Transfer to a heatproof bowl, cover with cling film and let stand for 5 minutes. When cool enough to handle, peel and discard the skin and seeds.
3 Slice off the top quarter of the sourdough then scoop out the centre (you can use this to make breadcrumbs – see cook’s tip above), leaving a 2cm-thick shell. Spread the pesto over the inside of the loaf and lid. Arrange the aubergine over the base and top with the basil, cheese, peppers, courgette, turkey and squash. Replace the top of the loaf.
4 Wrap the loaf tightly in cling film and place a plate on top. Put a heavy object on the plate to compress the filling, then chill overnight so the flavours can meld.
5 Preheat the oven to 200°C, fan 180°C, gas mark 6. Unwrap the loaf, put on a baking tray and bake for 5-7 minutes until the crust is crisp and the cheese has melted. Cut into wedges to serve.
STRAWBERRY SCONES WITH A LEMON DRIZZLE GLAZE
MAKES 8 ~ Prep time 15 minutes + setting ~ Cook time 20 minutes ~ Calories 149 per scone ~ SmartPoints 5 per scone
200g self-raising flour, plus ½ tsp for dusting
½ tsp baking powder
¼ tsp salt
50g low-fat spread
10g golden caster sugar
75g fresh strawberries, hulled and finely diced
Zest of ½ lemon, to decorate
For the lemon drizzle glaze
50g icing sugar
1tbsp freshly squeezed lemon juice
1 Preheat the oven to 220°C, fan 200°C, gas mark 7 and line a baking tray with baking paper.
2 Sift the flour and baking powder into a large bowl, then stir in the salt. Dot the spread over the mixture, then use your fingertips to rub the spread into the flour until it resembles fine breadcrumbs. Add the caster sugar and buttermilk to the bowl, working everything together to form a dough. Carefully fold in the strawberries.
3 Lightly dust a work surface with the extra flour, then tip out the dough. Knead briefly, then pat the dough down to form a circle that’s 1.5cm thick. Cut the dough into 8 equal wedges, then transfer to the prepared tray. Bake for 20 minutes, until risen and golden. Remove from the oven and transfer to a wire rack.
4 To make the glaze, combine the icing sugar and lemon juice in a small bowl, until smooth. Drizzle it over the warm scones, then scatter over the zest and leave for 5 minutes to set before serving.
Which recipes will you try? What are some of your summer classic dishes? Tweet us @VergMagOnline