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A Summer to Remember

Childhood memories are all about the experiences and things you did as a kid. Create memories with your children this summer with these fun ideas!

Unforgettable Summer Delights

Summer brings together the best of summer produce and hours to spend leisurely dining with family and friends, whether BBQs in the backyard, or picnics at the beach. Check out some of favourite summer recipes to share today.
Caprese Potato Skewers.
Caprese Potato Skewers.

INGREDIENTS

500g Baby potatoes

24 Cherry tomatoes

24 Mozzarella balls (bocconcini)

2 tsp Extra virgin olive oil

1/4 tsp Salt

24 small Basil leaves

24 Appetizer skewers

POTATO SEASONING (optional)

Sea Salt

Dehydrated Garlic

Dehydrated Onion

Dehydrated Chives

Olive Oil

Spices of choice

METHOD

  1. Preheat the oven to 230°C.
  2. Prepare the potatoes: Mix the potatoes with the olive oil and seasoning mix. Cook until the potatoes are tender, 30 to 40 minutes.
  3. Let the potatoes rest until cool enough to handle.
  4. Place the tomatoes and mozzarella balls in a medium bowl. Toss with the olive oil and salt.
  5. Onto each skewer, thread one tomato, one mozzarella ball, one basil leaf, and one potato.
  6. Arrange on a serving platter. Serve.
Prosciutto and peach salad
Prosciutto and peach salad

INGREDIENTS

2 peaches (fresh,ripe)

4 slice prosciutto

4 handful salad mix

DRESSING

2 tbsp white balsamic vinegar

4 tbsp extra virgin olive oil

1 tsp sea salt

1 tsp ground black pepper (fresh)

METHOD

  1. Cook prosciutto in a non-stick pan until nice and crispy (prosciutto is so fatty that you won't need oil).
  2. Transfer to a plate lined with paper towel. When cool enough to handle, snap each piece into 3-4 sticks. I usually tear off the fatty rind and discard.
  3. Halve peaches and cut each half into three wedges. Arrange salad leaves on four plates, top each serve with three peach slices and 3-4 sticks of prosciutto.
  4. To make dressing, combine all ingredients in a glass jar with a screw top lid and shake well.
  5. Drizzle salad with dressing and serve immediately.
Strawberry Bruschetta
Strawberry Bruschetta

INGREDIENTS

500g strawberries, washed, diced

1 red onion, finely diced

6 basil leaves, finely chopped

8 sprigs mint leaves, finely chopped

pinch teaspoon salt

1/4 cup balsamic vinegar

1/4 cup extra virgin olive oil

Mascarpone cheese

Thick slices of Vienna loaf, toasted

METHOD

  1. Place strawberries, onion, basil, mint and salt into a large bowl, toss to combine.
  2. In a small jug mix together vinegar and oil. Pour over strawberry mixture.
  3. Cover and place in fridge for 30 minutes to marinate.
  4. Spread mascarpone cheese over toasted bread slices.
  5. Drain strawberry mixture from marinade.
  6. Spoon strawberry mix on top of toast.
  7. Serve immediately.
Summer Greens Popsicles
Summer Greens Popsicles

INGREDIENTS

2 zucchinis, grated

2 tbsp caster sugar

1 tbsp finely grated ginger

1/3 cup mint leaves

2 cups (500ml) lemonade

METHOD

  1. Begin this recipe 4 hours ahead.
  2. Combine the zucchini, sugar and ginger in a bowl.
  3. Divide zucchini mixture and mint leaves among 8 popsicle moulds and top with lemonade.
  4. Freeze for 2 hours or until starting to set. Insert paddle pop sticks in the centre of the moulds, then freeze for a further 2 hours or until frozen.

Springfree Family Fun

We love seeing what Springfree families are up to for their summer break. Here are a few of our favourite snaps received this summer! To share yours, tag us @springfreetrampoline_au or use the hashtag #springfreesummer