wimbledon recipe
23rd Jun 2016

Wimbledon Recipe Ideas

If you love Wimbledon, we've found some simple but classic recipe ideas, which are the perfect accompaniment to this year's tennis tournament.








Main Course - Quiche Lorraine 

This may traditionally be a French dish, but it makes an easy family meal, a delicious lunch served cold or a tasty addition to a picnic buffet. It's easy to make ahead of time, yet versatile as you can add anything from salmon to broccoli to create your own quiche recipe. It is also a tasty addition to a picnic, just slice or bake individual quiches and take them with you to watch the tennis.


For the pastry:

125g (4½ oz) plain flour

50g (2oz) butter, diced

For the filling:

2 eggs

150ml (¼ pt) single cream

50g (2oz) back bacon, diced

50g (2oz) mature Cheddar or Gruyère cheese, grated


1.  Preheat the oven to 200°C (400°F, gas mark 6). Sift the flour and a pinch of salt into a bowl. Add the butter and, using your fingertips, rub it into the flour to form fine breadcrumbs. Sprinkle over 2tbsp ice cold water and mix into the crumbs to make a soft dough. Wrap the dough in clingfilm and chill for 20 mins.

2.  Roll out the dough and use to line a 17cm (6¾ in) fluted flan tin. Line with greaseproof paper and fill with baking beans. Bake for 10 mins, remove from the oven and take out the paper and beans. 

3.  To make the filling, whisk the eggs and cream together in a bowl and season with salt and pepper. Stir in the diced bacon and cheese and pour the mixture into the pastry case. Reduce the oven temperature to 180°C (350°F, gas mark 4) and bake for 20 to 25 mins, until the pastry is golden and the filling is just set in the centre.

Try adding new potatoes, a crisp green salad and some crunchy coleslaw to finish the dish!


Dessert – Strawberry Pavlova

Wimbledon wouldn't be the same without the classic strawberries and cream, a real summer treat.  Add meringue to that mix and you've got an impressive looking dessert that even Andy Murray would be proud off.


4 large egg whites

250g (9oz) golden caster sugar

2tsp cornflour

1tsp vanilla extract

1tsp white wine vinegar

150g strawberries

150g blueberries

100g blackberries

1tbsp caster sugar

2tbsp amaretto liqueur

450ml (¾ pt) double cream

Finely grated zest 1 orange

Icing sugar, for dusting 


1.  Preheat oven to 180°C (350°F, gas mark 4). Line a baking sheet with parchment and lightly oil it. In a large, grease-free bowl, whisk the egg whites until stiff, gradually whisking in the golden caster sugar a couple of tablespoons at a time. Stir in the cornflour, vanilla, and vinegar. Pile the meringue mixture onto the baking sheet, shaping into a rough 20cm (8in) circle. Place in the preheated oven and immediately reduce to 150°C (300°F, gas mark 2). Cook for 1¼ hours, then turn off the oven and allow the pavlova to cool completely for at least three hours.

2.  Hull the strawberries and cut into halves or quarters if large. Place in a bowl with the caster sugar and amaretto, mix and leave to marinate for at least 30 mins. Lightly whip cream and add orange zest.

3.  Place the pavlova on a serving plate or cake stand, pile the whipped cream on top, followed by the strawberries, blueberries, blackberries and any juices. Dust with icing sugar and serve.

A handy tip is to make the pavlova the day before then store it overnight in the oven until you're ready to decorate it.


And to drink….Mint & Apple Cooler

This refreshing cool drink on a hot summer's day is delicious and great for barbecues - it's alcohol-free so the kids will love it and no worries about who is driving!


300g(10oz) caster sugar

1 small bunch of mint

1 lime, sliced

750ml bottle of fizzy apple juice like Appletiser

Sprigs of mint, slices of lime and ice, to serve


1.  Pour 300ml (½ pint) water into a pan and add the sugar. Place the pan on the hob and bring to the boil, stirring until the sugar dissolves. Add the mint (the stalks as well as the leaves) and lime slices to the pan. Bring to the boil and simmer for about 5 mins. Remove the pan from the heat and leave syrup to cool.

2.  Strain the syrup into a bottle and discard the mint and lime. Chill it in the fridge. 

3.  To serve: Place sprigs of mint and slices of lime in a jug, drinks dispenser, or glasses, add ice and half-fill the glasses with mint syrup; add the Appletiser to dilute to taste. The syrup will keep in a bottle in the fridge for up to 1 week.

It's then time to kick back and enjoy the next few weeks of Wimbledon!

< Previous

Next >

comments powered by Disqus