Top 5 Best All Time Recipes In Summer For Those Who Love Taste And Experience New Food And The Most Popular Main Dishes 2024

Top 5 Most Popular Dinner Recipes Of The Year

NO 1.Oven Roasted Sweet Potato And Courgette Tortilla

INGREDIENTS>

1	2 medium sweet potatoes (500g) peeled and sliced.
2	1 Onion, thinly sliced.
3	1 Courgette, thinly sliced.
4	2 tablespoon olive oil.
5	6 Eggs.
6	50g cream fraiche
7	30g Manchego or Vegetarian alternative, grated.
8	1 tablespoon chopped chives
9	For Serve USE green salad

INSTRUCTIONS>

1.Heat the oven to 190C/170C fan/gas 5. Tip the sweet potato slices, onion and courgette into a medium non-stick baking dish (We Use 18cm x 30cm x 4cm), drizzle with the olive oil, season and mix everything together. Bake for 30 mins, tossing the veg halfway. The sweet potatoes should be tender, the courgette a little charred and the onion softened.

2.Mix or Wisk the eggs and the crème fraîche together along with a pinch of seasoning. Pour the beaten egg mixture over the sweet potato, onion and courgette. Sprinkle over the manchego and put back in the oven for 25-30 mins until the tortilla is just set. Sprinkle over the chives and eat hot or cold with salad.

NO 2.Spinach And Mushroom Quiche

INGREDIENTS>

INSTRUCTIONS>

1.Preheat oven to 375 degrees F. Coat a 9-inch pie pan with cooking spray; set aside.

2.Heat oil in a large nonstick skillet over medium-high heat; swirl to coat the pan. Add mushrooms; cook, stirring occasionally, until browned and tender, about 8 minutes. Add onion and garlic; cook, stirring often, until softened and tender, about 5 minutes. Add spinach; cook, tossing constantly, until wilted, 1 to 2 minutes. Remove from heat.

3.Whisk eggs, milk, half-and-half, mustard, thyme, salt and pepper in a medium bowl. Fold in the mushroom mixture and cheese. Spoon into the prepared pie pan. Bake until set and golden brown, about 30 minutes. Let stand for 10 minutes; slice.

NO 3.Beef Burgers

1	250g plain white flour, plus extra for dusting
2	20g golden caster sugar
3	5g fast-action dried yeast
4	150ml milk
5	1 egg, beaten
6	50g butter, softened
7	sesame seeds, for sprinkling (optional)
8	600g dry-aged chuck steak, cut into large chunks
9	toppings of your choice, such as cheese, onions, tomatoes or lettuce
10	3 tablespoon mayonnaise
11	2 tablespoon ketchup or sriracha (or use 1 tablespoon of each)
12	1 tablespoon American mustard
13	1 small gherkin, finely chopped, plus extra to serve
14	large pinch of garlic granules

1.To make your own buns, tip the flour, sugar, yeast and 1 tsp salt into the bowl of a stand mixer fitted with a paddle attachment. With the motor running on medium speed, gradually add the milk, then half the egg. Leave to mix for a few minutes, then add the butter, a little at a time, until the dough is elastic and shiny – about 5 mins. Alternatively, do this in a bowl using an electric whisk

2.Divide the dough into four and roll each piece into a round on a lightly floured surface. Arrange well spaced apart on a baking tray lined with baking parchment. Press down gently to spread them out a little and leave in a warm place for 2 hrs, or in the fridge overnight, until doubled in size.

3.Heat the oven to 200C/180C fan/gas 6. Brush the remaining egg over the buns and scatter with the sesame seeds, if using. Bake for 13-15 mins until risen and golden. Leave to cool. Can be made up to a day ahead.

4.For the sauce, stir together all the ingredients and set aside. Can be made up to a day ahead and kept chilled.

5.To make the burgers, chill the chuck steak in the freezer alongside the blade and, if it fits, bowl of a food processor for 30 mins until the meat is firm but not frozen solid. Working quickly, tip half the chilled beef into the food processor and pulse eight to 10 times until the meat is minced, being careful not to overwork it. Tip the mince onto a tray and repeat with the remaining steak, then mix both lots together with ½ tsp salt. Divide into four portions and gently form each into a loose patty a bit wider than the buns. Don’t overwork it.

6.Cook the burgers as soon as possible after forming. Set a large, heavy frying pan over a medium heat. Split the buns and toast, cut-side down, in the pan (you may need to do this in batches). Remove to a plate, then sear the burgers, pressing them down with a spatula as they cook, for 4-5 mins on each side for medium rare or 6-7 mins for medium. Top with cheese, if you like, after flipping them. When the burgers are cooked, assemble as preferred with the buns, toppings of your choice and the burger sauce.

Serve And Enjoy!

NO 4.Sweet Potato And Black Bean Chili

1	1 tablespoon plus 2 teaspoons extra-virgin olive oil
2	1 medium-large sweet potato, peeled and diced
3	1 large onion, diced
4	4 cloves garlic, minced
5	2 tablespoons chili powder
6	4 teaspoons ground cumin
7	½ teaspoon ground chipotle chile
8	¼ teaspoon salt
9	2 ½ cups water
10	2 (15 ounce) cans black beans, rinsed
11	1 (14 ounce) can diced tomatoes
12	4 teaspoons lime juice
13	½ cup chopped fresh cilantro

INSTRUCTIONS>

1.Heat oil in a Dutch oven over medium-high heat. Add sweet potato and onion and cook, stirring often, until the onion is beginning to soften, about 4 minutes. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, for 30 seconds. Add water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes.

2.Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat and simmer until slightly reduced, about 5 minutes. Remove from heat and stir in cilantro.

SERVE AND ENJOY!

NO 5.Patty melt toasties

1	3 tbsp butter
2	2 tbsp olive oil
3	1 large onion, finely sliced
4	200g beef mince
5	½ tsp garlic granules
6	2 tsp Worcestershire sauce
7	4 slices bloomer loaf or white bread
8	100g mature cheddar, grated
9	100g Swiss cheese, grated
10	2 tsp Dijon mustard

INSTRUCTIONS>

1.Heat 1 tablespoon butter and half the oil in a large heavy-based frying pan over a medium heat, and fry the onion with a pinch of salt for 20-25 mins until golden and sticky.

2.Tip the mince into a bowl with the garlic granules, Worcestershire sauce and some seasoning, and combine with your hands – mix until the mince has a fine texture. Divide into two balls, then flatten these out into patties, keeping the shape of the bread in mind (you may want to make them more oblong if using a bloomer loaf).

3.Scrape the caramelised onions onto a plate, and heat the remaining oil in the pan over a high heat. Fry the burger patties, pressing them down with the back of a spatula, for 3-4 mins on each side until golden brown and cooked through. Transfer to a plate, scraping any bits from the pan over the top.

4.Reduce the heat to medium-low, and melt ½ tablespoon butter in the pan, swirling it around the base. Fry all four of the bread slices on one side, weighing them down with a grill press or pressing down with the back of the spatula so they’re evenly golden and crisp. Do this in two batches, adding another ½ tablespoon butter for the last two slices. Mix the two cheeses together in a bowl.

5.Put two of the bread slices, toasted-side up, on a board, and spread over the mustard. Add half the cheese, and spoon over the onions evenly. Top with the burgers, then scatter over the remaining cheese. Top with the remaining bread slices, toasted-side down, so the untoasted sides are on the outside of the sandwiches. Press down well to seal. Heat most of the remaining butter in the pan, and fry the sandwiches for 2-3 mins, pressing them down the whole time, until golden and toasted. Carefully flip and fry again, adding the last of the butter to the pan around the toasties. Cook until the cheese is melted and oozy, and the bread is golden and crisp on both sides.

SERVE AND ENJOY!