Wimbledon is here again, and if you are not lucky enough to get down to SW19 to catch the tennis first hand, and indulge in some of the fine food-stuff available in the ground don’t fear, it is easy to make a lovely Wimbledon-esque snack to enjoy while watching the tennis on the television.
I prefer a nice sandwich, a light salad all washed down with a fine glass of Perry or if you are feeling like really getting into the Wimbledon spirit a lovely glass of Wimbledon-inspired Pimms Punch. Follow this all up with the traditional Wimbledon fare, a heaping bowl of strawberries and cream.
This is a fantastic Wimbledon snack, that is so fast to make you can easily throw a couple together before the covers come off after one of the many rain delays this year’s tournament is sure to endure.
Preparation time: 5 minutes
Cooking time:6-10 minutes
- Tin of tuna
- 1 or 2 small tomatoes, chopped
- 15g parsley chopped
- 25g jalapeno
- 1 ciabatta loaf
- 25g cheddar cheese
- Chop ingredients and mix well in a bowl
- Cut the ciabatta loaf in half and then slice.
- Place on a baking tray and bake in oven 5-6 minutes or until cheese is melted.
This is a lovely light salad, that can be eaten cold or slightly warm, that just seems to go with the tuna melt perfectly.
Preparation time: 10 minutes
Cooking time: 5 minutes plus time to cook the rice
- 4 oz rice
- 1/2 red pepper
- 3 spring onions, finely chopped
- 2 inch piece of cucumber, finely chopped
- 2 tomatoes, finely chopped
- ½ red pepper, finely chopped
- vinaigrette dressing (see recipe below)
Mix ingredients in a bowl
This is a simple, classic dressing that can be used on so many different types of salad. It is also, as I have been told one of the essential recipes for any cook to have in their culinary arsenal.
Preparation time: up to 5 minutes
Cooking time: none
- 1 tsp salt. (Sea-salt is the best for this)
- ½-1 clove garlic (depending on taste)
- 1 rounded teaspoon Dijon mustard
- 1 tbsp wine or balsamic vinegar
- freshly milled black pepper
- 6 tbsp olive oil (best quality you can afford)
- Using a pestle and mortar crush all the flakes of salt to a powder, then add the garlic and pound that together with the salt. This should bring out the juices in the garlic and form a smooth paste.
- Add the mustard, vinegar and freshly milled pepper and mix until the salt dissolves.
- Add the olive oil and just before dressing the salad vigorously mix dressing to get it blended.