2 Summer Recipes From The Social Pantry

The sun is finally shining, which calls for al fresco soirees in the garden. Wondering what to cook? We’ve enlisted conscious caterer The Social Pantry to share some recipe ideas: a goat’s cheese and tomato bruschetta, and a summer berry pavlova. 

The Social Pantry’s Summer Recipe Ideas

Goat’s Cheese & Heritage Tomato Bruschetta

Serves 2

Ingredients:

• 60g soft goat’s cheese
• 30ml double cream
• Fresh bread, sliced thickly
• 3 x heritage tomatoes
• 1 tbsp chopped basil leaves
• 1 tbsp toasted pumpkin seeds
• Olive oil
• Maldon salt 

Method:

1. Cut the tomatoes into quarters and in a bowl, mix with the basil leaves, a splash of olive oil. Season and leave aside.
2. Toast the seeds in a dry pan.
3. Slice the bread into thick slices and toast or put on a baking tray and drizzle with a little olive oil and Maldon salt and bake at 160 for 5-6 minutes until crisp and lightly golden. Set aside to cool.
4. Break up the goat’s cheese into small pieces and either blend in a small bowl mixer, or whisk by hand until smooth and softened. Once smooth, mix in the double cream, be careful not to overmix. You can use feta if you do not have goats’ cheese.
5. To assemble, spread the goat’s cheese onto the toast, top with tomatoes and sprinkle with seed. Enjoy!

Pavlova with Vanilla Cream, Honeycomb & Summer Berries

Serves 8-10

Ingredients:

For the meringue

• 210g egg whites (approx. 12 eggs)
• 350g caster sugar
• 1 tbsp cornflour
• 1 tbsp white wine vinegar

For the vanilla cream:

• 250ml double cream
• 1 tsp vanilla bean paste

For the honeycomb

• Butter, to grease the tin
• 200g caster sugar
• 5 tbsp golden syrup
• 2 tsp bicarbonate of soda

For the raspberry coulis

• 250g raspberries
• ½ lemon
• Approx. 20g icing sugar 

For the lemon & elderflower curd

• 2-3 tbsp lemon curd
• 1-2 tsp elderflower cordial 

To finish

Quartered strawberries, raspberries, blueberries, a few basil sprigs

Method:

1. Place the egg whites into the clean bowl of a kitchen aid, or another bowl if you are using a handheld whisk. A clean bowl is essential as any grease will prevent the meringues from rising. 
2. Whisk on medium speed until they form medium-stiff peaks. Your aim is to build up lots of small bubbles slowly, as this will create a more stable meringue. 
3. Mix together the caster sugar and cornflour in a bowl.
4. Once the egg whites have reached medium-stiff peaks, slowly add in the caster sugar and cornflour mix, a tablespoon at a time.
5. Once all the sugar has been added, add the white wine vinegar and continue whisking on a low speed until the sugar has dissolved. To test this, rub some of the meringue mix between your fingers – when all the sugar has been dissolved it should feel completely smooth. If you need to help this process along, you can add a teaspoon of warm water.
6. Line a large baking tray with baking paper, then use a large spoon to spread the mix onto the tray in one large circle (alternatively you can spoon or pipe smaller meringues). 
7. Bake for 1.5 to 2 hours at 120c, allow to cool completely in the oven turned off. This will reduce cracking. When fully cooled, pack away into airtight containers until ready to decorate and serve.
8. While the meringue is in the oven, make the toppings. To make the honeycomb, start by greasing a 20cm square tin. Heat the caster sugar and golden syrup in a deep saucepan set over a low heat until the sugar dissolves. Once melted, increase the heat and gently bubble until you have an amber caramel. At this point, quickly mix in the bicarbonate of soda until foamy, then pour into the greased tin and leave to set for 1-1.5 hours, until hard.
9. To make the vanilla cream, whisk the double cream in a bowl with the vanilla bean paste until it forms soft peaks.
10. To make the raspberry coulis, use a blender, food processor or mini chopper to blend the raspberries with the juice of half a lemon and approximately 20g icing sugar (depending on the sweetness of your raspberries – taste once blended, then add more to your liking) until smooth.
11. For the elderflower lemon curd, mix together the lemon curd with a drizzle of elderflower cordial. Taste and add more to your liking.
12. To serve, carefully place your meringue onto a serving board or plate then spoon over the vanilla cream, followed by the lemon & elderflower curd. Drizzle over the berry coulis then top with a generous pile of the fresh summer berries and a few basil sprigs. Prepare for your guests to be wowed. 

Recipe from The Social Pantry