RECIPES

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

RECIPE: Rose & Pomegranate Cream Pots

For a simple yet delicate and pretty summertime dessert, try out this recipe from Catherine Frawley. A sweet, creamy indulgence to serve after a filling BBQ for example.

RECIPE: Rose & Pomegranate Cream Pots
RECIPE: Rose & Pomegranate Cream Pots

INGREDIENTS

Makes: 6-8 ramekins

  • 450ml of single or double cream
  • 50g caster sugar
  • 4 egg yolks
  • ½ tsp. rose water
  • 3-4 drops of pink food colouring
  • Seeds from one pomegranate
  • Icing sugar to dust
RECIPE: Rose & Pomegranate Cream Pots

METHOD: 

  1. Pre-heat the oven to 140 degrees (fan).
  2. Grease the ramekins and place in a large deep baking tray.
  3. In a large saucepan heat the cream, constantly stirring for about five minutes but do not allow it to boil.
  4. Add the rose water and set aside.
  5. Whisk the egg yolks and sugar in a glass bowl. When combined, start adding the warm cream a little at a time and continue to whisk until it’s all been added and the mixture is smooth.
  6. Pass the mixture through a sieve then add the food colouring.
  7. Boil the kettle.
  8. Scatter the bottom of each ramekin with pomegranate seeds, pour over the crème and then fill the baking tray with the boiled water until it reaches half way on the ramekin.
  9. Place in the oven for about 40 minutes, or until they wiggle just a little when moved.
  10. Remove from the baking tray, allow to cool a little, then place in the fridge to set for 2-24 hours. Sprinkle with pomegranate seeds and icing. Serve.
RECIPE: Rose & Pomegranate Cream Pots

Recipe, styling and photography by Catherine Frawley

Recipe: Fennel, Blackberries and Orange Salad

Fresh, tangy and super easy to make, this salad is perfect for a light lunch in the sun. Food photographer Karolina Wiercigroch shares this dish with us and suggests serving either on its own with crunchy rustic bread or as a side with grilled fish.

Fennel, Blackberry and Orange salad

Serves 2

INGREDIENTS

  • 1 fennel bulb
  • 1 large orange
  • 100 g rocket
  • 150 g blackberries

Dressing:

  • 1 tbsp olive oil
  • juice of ½ orange
  • ½ tsp coarsely ground black pepper
  • a pinch of pink Himalayan salt
Fennel, Blackberry and Orange salad

METHOD: 

In a bowl, whisk all the ingredients of the dressing together. Trim the base of the fennel and thinly slice the bulb.

Peel and thinly slice the orange. Cut blackberries in halves.

Scatter rocket leaves, orange, blackberries and fennel on a large plate or platter.

Drizzle the dressing over salad.

Fennel, Blackberries and Orange Salad

Check out more of Karolina's gorgeous recipe on her blog Dine and Dash

Fennel, Blackberries & Orange salad - 91 Magazine

Recipe: Honey roasted pears

When January hits we all resolve to eat more fruit and vegetables right?! Well, there's no reason not to if you can find the right recipes to make the produce taste simply delicious! Photographer Tara and food stylist Megan have shared with us a recipe that is not only a quick and easy crowd-pleasing pudding, but whose leftovers marry well with a coffee for breakfast.

Honey roasted pears recipe

Serves 6-8

INGREDIENTS: 

  • 4 pears, halved lengthways (I use Williams or Bosc)
  • 2 tbsp honey, plus extra for plating
  • 30g unsalted butter, cut into cubes
  • 50g blanched hazelnuts, roughly chopped
  • ¼ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1 tbsp demerera sugar
  • 2 tsp water
  • 300g Greek yoghurt

METHOD: 

Preheat the oven to 200C/180C fan. Place the pear halves on a non-stick baking tray. Top with the honey and place a cube of butter onto each pear half.

Bake in the oven for 25-30 minutes, or until tender. Half way through, baste the pears with the tray syrup and cover with foil for the last half of the roast.

Honey roasted pears recipe

Meanwhile, toast the chopped hazelnuts for a few minutes in a dry pan, on medium heat until golden. Add the cinnamon, nutmeg, sugar and water. Shake the pan well as it bubbles and remove from the heat after about 30 seconds. Tip the spiced nuts onto a board to let cool.

Serve the pears with a dollop of yoghurt, spiced hazelnuts and a drizzle of extra for good measure.

Honey roasted pears

Recipe and styling: Megan Davies / @megandaviesfood

Photography: Tara Liondaris / @taraliondaris

RECIPE: Honey Roasted Pears

Recipe: Festive macarons

Let's face it, everyone loves a foodie gift at Christmas don't they?! And even better if it is a homemade foodie gift! Lucy Jane Saunders shares her recipe for simple macarons which incorporates cinnamon for added festive spice. Package them up prettily for a delicious stocking filler, or serve them on a sharing platter where everyone can choose a flavour, accompanied with caramelised nuts and flaked chocolate.

Nutella and peanut butter macarons

Makes 25 macarons

INGREDIENTS: 
For the shells:
90g of ground almonds
1 heaped tsp of cinnamon
100g of icing sugar
2 egg whites
55g of caster sugar


For the filling:
150g of butter
75g of icing sugar
2 tbsp of Nutella chocolate spread
2 tbsp of peanut butter
2 tsp of almond essence

Nutella and peanut butter macarons

METHOD

1. Preheat the oven to 140/C

2. Sieve the icing sugar, cinnamon and ground almonds into a bowl. Mix together.

3. In a clean bowl, put the egg whites and beat with a whisk. Slowly combine in the caster sugar and continue to whisk until the mixture forms firm peaks which are very thick and glossy.

4. Fold into the egg white mixture the dried ingredients using a figure of 8 motion. This will release some air from the mixture and will also ensure all the dried ingredients are combined thoroughly.

5. Using a piping bag with a 1 cm slit in the end, pipe the mixture onto a baking tray lined with greaseproof paper. Less is more at this stage so you should only pipe circles of roughly 4 cm across and 2 cm thick. Leave about 4cm between each shell.

6. Tap the tray gently after to let the macaron mixture settle. Leave on the side for 15 minutes so the mixture dries out on the outside and forms a glossy look.   

7. Bake in the preheated oven for seven minutes in the middle shelf. Then let the steam out of the oven and bake for approx. 7-8 minutes longer.   

8. Place on a wire rack until they are cool enough to remove from the greaseproof paper. While they are cooling, prepare the filling.

Nutella, peanut butter and almond macarons

9. In a large bowl cream the butter and icing sugar together. Separate equal amounts into three different bowls for your three different fillings. If you wish to just have one filling alter the amount of extra ingredient to create a large batch of 1 filling.

10. In one bowl add the Nutella spread and cream together. In another, add the peanut butter and cream together. In the final bowl, add the almond essence and mix thoroughly. Using a teaspoon, fill your shells with a thin layering of filling.   

TOP TIP: Serve with some caramelised peanuts, almonds and flaked chocolate. Dust lightly with icing sugar to give a truly luxurious Christmas feel. Enjoy!

Simply macaron recipe

Recipe: Sweet Potato Boats with All the Toppings

Summer is fast feeling like a distant memory and we are definitely in autumn mode. One of the best things about this time of year is comfort food, so today Georgia Gold and Mirjam Schmidlin tell us how to whip up these super easy sweet potato boats perfect for a cosy evening in. This dish is gluten free, vegetarian and free of refined sugar - bonus! 

Sweet potato with topping recipe

 INGREDIENTS (serves 2)

  • 1 large sweet potato, halved
  • 6 slices hard goats cheese
  • 1 bag of rocket
  • 2 tbsp fresh pesto
  • 2 tbsp thyme beetroot dip (see below)
  • drizzle of olive oil
  • salt and pepper

For the beetroot dip:

  • 350g beetroot, cooked
  • 100g soft goats cheese
  • 150g almonds, roasted
  • 3 tbsp thyme, remove leaves from sprig
  • 1/2 tsp chilli flakes
  • a good pinch of salt and pepper
Sweet potato with toppings recipe

METHOD

1. Preheat the oven to 200˚C.

2. Slice the sweet potato in half and place it on a pre-lined baking tray. Pop in the oven and cook for around 60 minutes until golden on top and cooked through. 

3. In the meantime, make the beetroot dip. Combine all of the ingredients into a high speed blender and mix on high until smooth. Season to taste adding extra chilli, salt or pepper. Set aside.

4. Once the sweet potato halves are golden and buttery soft on the inside, place three slices of  goats cheese on top. Put the tray back in the oven and bake for a further 15 minutes. 

5. Finally, place one half onto a plate and dollop a good amount of pesto on top, followed by the beetroot dip. Generously sprinkle over some rocket and a drizzle of good quality olive oil. Season with salt and pepper and repeat with the remaining sweet potato. 

25.04.2017Food Shoot2575.jpg

Recipe development:  Mirjam Schmidlin / Photography: Georgia Gold

RECIPE: Sweet potato boats with all the toppings

Recipe: Grape, Lemon & Thyme Cake

If you have a social gathering or school fete coming up or just fancy treating the family to some cake, then this fresh, summery recipe from food stylist and photographer Louise Gorrod is perfect for a balmy evening with a glass of homemade cordial or something with a bit of fizz....

Ingredients: 

220g butter
220g caster sugar
220g plain flour
4 eggs
zest and juice of 1 lemon
few sprigs of fresh thyme
20 red seedless grapes
125ml greek yoghurt with honey
pinch salt

Method: 

Preheat the oven to 180 C.

In a bowl, cream together the butter and sugar until soft and fluffy, then add the eggs one at a time, making sure each one is properly combined, before adding the next. Next add the lemon juice and zest and pick the leaves off two sprigs of thyme and add that too.

Sift in the flour and salt and fold in, then add the yoghurt. Roll the grapes in flour and fold them throughout the cake batter (this helps stop them from sinking).

Pour into a greased and floured 23cm ring tin and bake for about 45 minutes. Allow the cake to cool, remove from the tin and dust with a little icing sugar. Fill the centre ring with grapes and thyme sprigs should you so wish.

Photography: Louise Gorrod

Recipe: Mango & Banana Smoothie Popsicles with Edible Flowers

As always, we've had mixed summer weather so far here in the UK, but thankfully we've enjoyed a few sun filled days, which have definitely called for a refreshing treat to help cool off with. Today, Catherine Frawley shares a simple recipe for making your own popsicles, that will be a hit with kids and adults alike...

While I do love a bowl of ice cream, ice lollies have always been my thing. I grew up with Fabs, Funny Feet and K9 lollies (does anyone remember those?), but lets face it, who doesn’t need a few less calories from time to time?! So I've come up with a recipe for a 'Smoothie on a Stick' or 'Popsicle' for short. The flavour is far more subtle than a sugar laced lolly, but it’s smooth and creamy and I love the tropical flavour of Mango & Banana, mixed with coconut milk, yoghurt and honey for sweetness. I added some Maca Powder for extra vitamins and minerals (I usually add this to my drinkable smoothies) and the edible flowers are just to make these extra pretty!

You will need: (quantities makes 10)

  • lolly moulds & sticks
  • 2 ripe juicy mangoes
  • 2 banana
  • 200ml coconut milk
  • 100ml greek yoghurt
  • 6 tbsp honey
  • 1 tbsp Maca Powder (optional)
  • 2-3 edible flower per popsicle (optional - but we used violas)
Mango Popsicles_01_800.jpg

Method

Chop your banana and mango and add all the ingredients to a blender and mix until smooth.

If you are adding the flowers, add one to the bottom of each mould, then pour in the mixture half way add another flower or two then fill the mould to the top.

Place in the freezer for an hour then remove and push in your sticks. Allow to freeze for at least 4-6 hours before serving.

To remove from the moulds fill the sink with hot water and dip them for 5-10 seconds, they should then slide out really easily.

Popsicle-Stellar-3.jpg

Recipe and photography by Catherine Frawley

Recipe: Asparagus & Courgette Salad with a Water Cress Dressing

With spring in full swing, we've already managed a few BBQs this year, and with the summer months stretching ahead, we can't wait to enjoy more alfresco dining (providing the Great British weather doesn't let us down!). 91 contributor Catherine Frawley has created a fresh and healthy salad, perfect for summer lunches or with your barbecued meat or fish... we can't wait to give this a try! 

Asparagus & Courgette Salad with a Water Cress Dressing

This is a lovely seasonal dish with substance, the watercress dressing gives a warm peppery twist serve for lunch or dinner or both.

Ingredients - For the Salad

  • 200g Asparagus, trimmed and cut into pieces
  • 1 Courgette, sliced into ribbons
  • ½ an avocado, sliced
  • 2 spring onions, sliced
  • 100g cous cous
  • 2 tbsp. pine nuts
  • 2 handfuls baby spinach
  • Salt & Pepper

Ingredients - For the Dressing

  • 50g watercress (more to garnish)
  • 1 tsp. of honey
  • 8 tbsp. extra virgin olive oil
  • Squeeze of lemon juice

SERVES 4

Method

Start by cooking the cous cous according to your packet instructions. Whilst that is on the go heat a pan and toast the pine nuts, once golden remove and set aside. Add a little oil to the pan and brown the asparagus, once done set aside. In the same pan, add a little more oil if needed and brown the courgettes. Again once done, set aside.

In a blender add all the ingredients for the dressing and blitz until smooth, you may need to add a little more oil if the mixture needs to be looser. This will make double the amount of dressing you need for this recipe but the remainder can be stored in a jar in the fridge for about a week.

Add 2 tbsp. of dressing to your cooked cous cous, season with salt and pepper, stir through and transfer to your serving platter. In a mixing bowl add the asparagus, courgette, avocado, onions, and baby spinach, season and stir through 2-3 tbsp of dressing. Add this to the top of the cous cous, sprinkle with the pine nuts and some watercress garnish. Serve immediately.

Recipe and photography by Catherine Frawley

Recipe: Chocolate Cake with Lilac Cream

Spring blooms are sprouting up all around us, and it is glorious! As well as our gardens and pathways, we are filling vases indoors with daffodils, tulips and anemones, so why not transfer our floral passion to the kitchen?! Today we are delving into the 91 archives and sharing this recipe from issue 8 (March 2014) for a delicious chocolate cake with lilac cream, contributed by Emilie Ekborg

For this cake you will need three layers. The ingredients list below makes one layer.

  • 100g butter
  • 210g granulated sugar
  • 2 eggs
  • 1 tsp vanilla sugar
  • 150g all-purpose flour
  • 3 tbsp cocoa powder
  • A pinch of salt
  • 50g dark chocolate (70% or more)

To make the cake: 

First melt the butter then in a large bowl, whisk together the eggs and sugar. In a separate bowl combine the vanilla sugar, flour, cocoa powder and salt. Add the melted butter to the egg and sugar batter followed by the dry ingredients and mix well until smooth. Melt the chocolate in a bowl over boiling water. Make sure no steam gets to the chocolate, otherwise it will become grainy. Once completely melted, add the chocolate to the batter and mix.

Transfer the mixture to a loose base tin and bake in the middle of the oven at 175°C for 20 minutes. The cake should be quite sticky but not runny, so test it with a skewer to see if it’s ready. When baked, leave the cake in its tin and place on a rack to cool.

To make the lilac cream:

  • 1 litre cream
  • 255g lilac sugar
  • lilac petals (approx 5-6 stems) for decoration

Whip the cream and then sieve in the lilac sugar (making your own lilac sugar is easy - just put sugar and lilac petals together in a jar and leave for at least a week before then removing the petals). Then simply fold the lilac sugar into the cream without stirring too much.

Assembling the cake:

Make sure the three layers have completely cooled, otherwise the cream will melt. Put the first layer on a cake stand or plate and, using a spatula, spread over with a fairly thick layer of lilac cream. Place a second cake on top of this and spread with cream also. Then repeat the process with the third so that you end up with a layer of cream on top of the assembled cake. Finally, sprinkle lilac petals on top and put it the cake in the fridge for about 10-20 minutes before serving.

For more of Emilie's floral recipes, pop over to our previous digital editions which are free to read, these appeared in Issue 8

And if you haven't bagged yourself a print copy of our current issue, then do be quick, we are down to under 10 copies left! Order yours here. 

recipe : Bakewell Heart Biscuits

Valentine's Day is fast approaching, and whether the thought fills you with delight, or with dread, we have a recipe to sweeten your weekend.  A package of homemade biscuits could be the perfect present for the one you love: thoughtful and sweet (without being sickly). Or why not bake yourself a batch: fill up your biscuit jar, and enjoy them with friends or family over a cup of tea.

Our deputy editor, Laura Pashby is here to share her recipe for Bakewell Hearts...

When it comes to baking for the Valentine's weekend, it has to be something heart-shaped. Musing on what I should make, I was struck by sudden inspiration. My husband is a huge fan of the Bakewell Tart, and it occurred to me that I could use the same flavours to create for him some Bakewell biscuits. Make them heart-shaped, and there you have it. Bakewell Hearts.

Bakewell Hearts

115g butter at room temperature

40g icing sugar

1 egg yolk

1 teaspoon almond extract

125g glace cherries, chopped

140g plain flour

 

200g icing sugar, sieved

2 teaspoons (approximately) recently boiled water

 

Cream the butter in a mixer until smooth. Sieve in the icing sugar and mix again to form a buttercream.

Beat in the egg yolk, followed by the almond extract.

Stir through the glace cherries and then add the flour at a low speed, being careful not to over-mix.

As soon as the mixture is combined, form into a disc, wrap in greaseproof paper and refrigerate for an hour, or ideally two, if you have time.

Preheat the oven to 180c

Once it is thoroughly chilled, roll out the cookie dough on a lightly floured work surface, to a thickness of about 1cm.

Cut into heart shapes using a cookie cutter and place on a baking tray lined with baking parchment.

Bake for about 12 minutes, until the edges are just beginning to brown, and cool on a wire rack.

To make the icing, sieve the icing sugar into a bowl and gradually add a small amount of recently-boiled water until the icing forms a thick paste. Using a small palette knife, spread the icing over the cooled cookies, leaving a border around the edge of the icing.

Serve with love.

Recipe adapted from Smitten Kitchen