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July 16, 2018 —
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Recipes: 3 Summer break-time ideas

Sally Meier shares three ideas for a delicious treat when you need to take a break on a warm summer's day
Sally Meier
stylist,

Photography

Catherine Frawley
Photographer,
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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:

  • Line a baking sheet with parchment paper and pre-heat the oven to 180C
  • In an upright mixer, cream together the butter and sugar, then add all the other ingredients (remember to keep back some of the pistachios)
  • 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.
  • 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.
  • 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:

  • Blitz the strawberries in a food processor until smooth
  • Add a tablespoon of blitzed strawberries to the bottom of each lolly mould.
  • Add the yoghurt to the remaining strawberries and blitz until combined, it should turn a lovely pink colour.
  • Fill your moulds, add a strawberry slice to each, insert your sticks (or however your moulds work)
  • 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:

  • 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.
  • Pour 2 mugs of boiled water into the jug and stir until all the sugar has dissolved.
  • Add 600ml of cold water and mix together. Put it in the fridge and leave to cool.
  • 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:

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

Photography: Catherine Frawley / Styling: Sally Meier

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