RECIPES: 3 Summer break-time ideas

For once, the UK has been enjoying a decent spell of warm weather, but of course, many of us are still working hard, keeping on top of those to-do lists and deadlines. It's so important to take a break though, so Sally Meier and Catherine Frawley have come up with three lovely snacks to treat yourself to either in the garden or in a park near your office. (2 out of 3 of these can be packed up and brought with you to work!) 

   Lagoas Jug by Da Terra , £45,  Elkins  /  Set of Two In-Out Stoneware Mugs in peat , £58,    Stoneware Biscuit Plate in peat , £10,    Stoneware Creamer Jug in peat , £24, all  Rowen & Wren  /    Other items , stylist and photographers own

Lagoas Jug by Da Terra, £45, Elkins / Set of Two In-Out Stoneware Mugs in peat, £58, Stoneware Biscuit Plate in peat, £10, Stoneware Creamer Jug in peat, £24, all Rowen & WrenOther items, stylist and photographers own

Lemon & Pistachio Biscuits {perfect mid-morning break-time}

Makes 30 biscuits approx.

 Ingredients: 

  • 100g unsalted butter, room temperature and cut into cubes
  • 75g caster sugar
  • 200g plain flour, extra for rolling
  • Zest of 1 large unwaxed lemon
  • 50g pistachios, finely chopped, keep 2 tbsp back to sprinkle on top
  • 1 egg yolk
  • 2-3 tbsp milk (if needed)

 Method:

  1. Line a baking sheet with parchment paper and pre-heat the oven to 180C
  2. In an upright mixer, cream together the butter and sugar, then add all the other ingredients (remember to keep back some of the pistachios)
  3. This may mix into fine breadcrumbs so to create the dough, add a tablespoon of milk at a time and this will combine the breadcrumbs to form a lovely biscuit dough.
  4. Flour your surface, roll the dough to ½ cm and cut out your biscuits. Place on the baking tray, sprinkle with the remaining pistachios and bake for 12-15 minutes.
  5. Allow to cool before transferring to a rack to cool completely.

NOTE: These will keep in an airtight container for up to a week.

   Lenny Recycled Glass Jug , £32,    Lenny Recycled Glass Tumbler, Set of Four , £28, both  Rowen & Wren  /    Plate , stylists own

Lenny Recycled Glass Jug, £32, Lenny Recycled Glass Tumbler, Set of Four, £28, both Rowen & WrenPlate, stylists own

Sugar Free, Strawberry Milkshake Lollies & fresh lemonade {a refreshing afternoon treat}

LOLLIES: You will need lolly sticks and lolly moulds. Makes enough for 10 moulds.

Ingredients:

  • 400g strawberries, hulled, keep a few back and cut into 10 slices
  • 600g Greek yoghurt (we used full fat)
  • 2 tbsp honey

Method:

  1. Blitz the strawberries in a food processor until smooth
  2. Add a tablespoon of blitzed strawberries to the bottom of each lolly mould.
  3. Add the yoghurt to the remaining strawberries and blitz until combined, it should turn a lovely pink colour.
  4. Fill your moulds, add a strawberry slice to each, insert your sticks (or however your moulds work)
  5. Freeze for at least 3 hours.

TIP: To loosen from the mould run briefly under hot water.

LEMONADE: 

Ingredients:

  • 6 lemons 
  • 150g golden caster sugar 
  • Mint leaves 

Method:

  1. Cut the lemons in half. Leave half a lemon aside for later and squeeze out all the juice from rest. Pour into a jug and add the sugar.  
  2. Pour 2 mugs of boiled water into the jug and stir until all the sugar has dissolved.  
  3. Add 600ml of cold water and mix together. Put it in the fridge and leave to cool.
  4. Slice the leftover lemon and add to jug with a few mint leaves and lots of ice.
   Rippled Wine Glass by Bloomingville , £10.50,  Stoneware Speckled Dinner Plate by Madame Stoltz ,  £14, both  Elkins  /  Other items , stylists and photographers own

Rippled Wine Glass by Bloomingville, £10.50, Stoneware Speckled Dinner Plate by Madame Stoltz,  £14, both Elkins / Other items, stylists and photographers own

G&T and melon salad {end of the day wind down snack}

Ingredients: 

  • Galia melon or similar
  • 1 lime
  • 2 mint leaves 

Method:

  1. Chop the melon into large bite size pieces.
  2. Cut the lime in half and squeeze the juice over melon.
  3. Chop the mint leaves finely and scatter over melon.
  4. Pour yourself a large gin and tonic and add a slice of lime. 
  5. Relax! 

Photography: Catherine Frawley / Styling: Sally Meier