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Our 5 best summer recipes

Megan MacDonald
By Megan MacDonald
February 19, 2017

Suzuki_Prawn_Ceviche.jpgHot days call for a deliciously different take on salads and even lasagne!

As sponsors of both Ultimate Braai Master and Sarah Graham’s Food Safari, we’re passionate about food! As summer rolls in the Suzuki Way of Life definitely includes some of these delicious recipes - from an interesting take on salad to prawn ceviche. What’s your summer standard?

1. Caprese picnic loaf


Serves 4

  • Ingredients
  • 2 brinjals
  • 1⁄4 cup flour
  • Salt and black pepper
  • Vegetable oil, for frying
  • 1 large round loaf
  • 100g basil pesto
  • 3 large ripe tomatoes, thinly sliced
  • 200g buffalo mozzarella, sliced
  • Handful fresh basil leaves


  1. Cut the brinjals into 1.5 cm thick slices. Dust in flour and season.
  2. In a large saucepan set over medium to high heat, fry the brinjal slices until golden brown. Drain on paper towel.
  3. Slice the top off the round loaf and remove the inside.
  4. Spread the base of the loaf with pesto. Then layer with the tomatoes, mozzarella, brinjal, basil leaves, black pepper and salt. Continue layering with ingredients until full.
  5. Place the lid of the loaf back on top. Slice into wedges and serve.

2. Morogo and sweetcorn quiche




  • 400g ready-made shortcrust pastry
  • Flour, for dusting
  • 410g tin creamed sweetcorn
  • 600 ml cream
  • 8 eggs, beaten
  • Pinch of ground nutmeg
  • Salt and white pepper
  • 150g cheddar, grated
  • 80g mozzarella, grated
  • 400g morogo, chopped


  1. Preheat oven to 220°C.
  2. On a floured surface, roll the pastry to 1⁄2 cm thick. Line a large quiche tin with the pastry, cover it with baking paper, fill with dry rice or beans, and bake for 12–15 minutes. Remove from the oven, discard the rice or beans, and leave to cool.
  3. In a large bowl, whisk together the sweetcorn, cream and eggs. Season with nutmeg, salt and white pepper.
  4. Sprinkle half the cheese on to the pastry. Pour in the egg mixture. Top with morogo and remaining cheese.
  5. Bake for 15 minutes. Then reduce heat to 175°C and bake for a further 25 minutes, until the crust is golden and the filling has set.

3. Summer lasagne




  • 50g butter
  • 1⁄4 cup flour
  • 2 cups milk
  • 1 tbsp lemon juice
  • 1⁄2 tsp cayenne pepper
  • 1⁄2 tsp paprika
  • Salt and pepper
  • 1 tbsp olive oil
  • 5 medium baby marrows, sliced diagonally
  • 3 large leeks, sliced
  • 1 large onion, peeled and chopped
  • 2 rosemary sprigs, roughly chopped
  • 180g ricotta
  • 330g lasagne sheets, cooked in salted, boiling water for 5–7 minutes


  1. In a pot over medium heat, melt 40g of butter. Add the flour and cook for about a minute. Slowly add the milk, stirring constantly to prevent lumps.
  2. Add the lemon juice, cayenne pepper and paprika, and then season. Stirring constantly, cook for about 10 minutes, or until the sauce has thickened and the taste of flour has cooked away.
  3. In a large pot over medium heat, heat the olive oil and remaining butter and fry the baby marrows, leeks and onion until soft and lightly browned. Add the rosemary and season. Transfer to a bowl and mix with the ricotta.
  4. Assemble each serving individually: stack white sauce, the filling and a lasagne sheet. Repeat.

4. Lageritas




  • 990 ml lager beer (approx 3 bottles)
  • 3⁄4 cup tequila
  • 3⁄4 cup lime cordial
  • 2 limes, 1 cut into wedges, 1 sliced, to garnish
  • 2 tbsp sea salt, to garnish


  1. In a large pitcher, combine the lager, tequila and lime cordial.
  2. Rub a lime wedge around the rim of each glass, then dip in salt.
  3. Pour into glasses and garnish with a slice of lime.

5. Prawn ceviche




  • 400g prawns, peeled, deheaded, deveined and cut in half
  • Juice of 2 limes
  • Juice of 1 lemon
  • 2 small trusses of vine tomatoes, sliced in half
  • 1⁄2 cup fresh corn
  • 1⁄2 cup finely sliced red onion
  • 1⁄2 cup diced avocado
  • 1⁄2 cup coriander
  • 1 red chilli, finely chopped
  • Salt and pepper
  • Salsa, to serve
  • Guacamole, to serve


  1. Place the prawns in a bowl. Add the lime and lemon juice and stir. Cover and chill in the fridge for at least 3 hours (you want the prawns to turn pink).
  2. Mix in the tomatoes, corn, onion, avocado, coriander and chilli, and season. Return to the fridge for a further 30 minutes.
  3. Serve with fresh salsa and guacamole.

Recipes from Highbury Safika Media

For more great recipes click through to  our tips on how to braai the best steak  or to  our 6 unusual dessert recipes .   Better yet, subscribe  to our weekly or monthly blog updates to get our   latest content delivered straight into your inbox. 

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