Archive of ‘Summer’ category

Limeade Ice Lollies

As we kiss summer goodbye and welcome all the beauty of autumn, why not take a last tasty bite out of this season by trying these three frozen limeade ice lollies?

The Californian 
(Passion fruit, spicy limeade ice lolly)

This first recipe is like a little trip to California, where you can eat sweet fruits with chilli pepper and lemon. This passion fruit, spicy limeade ice lolly is a beautiful mix of sweet and citrus with a lingering taste of cayenne pepper.

1/3 cup of water
1/3 cup passion fruit juice
The juice of half a lime
Small pinch of cayenne powder
2 big spoons of your sweetener of choice (we like honey and brown sugar)

(Lime and basil ice lolly)

The second one is not your regular limeade, although it is refreshing like a typical limeade it has a twist of basil. The herb adds extra tastiness and makes it lets just say unforgettable.

1/2 cup of water
The juice of one whole lime
2 big spoons of your favorite sweetener
1 full basil stem*

 *You can drain the basil leaves out before freezing it but we like to leave them in.

Herbal Sweet
(Rosemary, mint and kiwi limeade)

Last, but certainly not least, is this sweet, herbal and fruity ice lolly  This one is so full of flavour! The cool, fresh mint, earthy sweetness of the rosemary and the subtle tangy-ness of the kiwi makes it our favourite!

1/2 Cup of Water
The juice of one full lime
1/2 stem of rosemary (cut in small pieces)
A few mint leaves
2 big spoons of your favorite sweetener
1/4 of a kiwi (diced in very small pieces)

When you are making these, keep in mind that your juice should always be a little more sweet than the limeade you normally drink, because when it freezes, the taste changes a bit. We hope you try it and let your palette go on one last refreshing journey this summer!

By Valerie Moreno
You can find her blogging over at Nuance andBubbles Blog, taking daily snaps on Instagram, Tweeting away or pinning inspiration here.

Corn Fritters with Tomato Salsa

In our current issue, we asked Anne from Anne’s Kitchen to share some of her favourite spring recipes from her current book with us and she had our mouth watering with these yummy corn fritters!
“I like preparing mine with ricotta, which makes them really light and fluffy. This is also great as a light lunch, in which case I’d serve a few rashers of crispy bacon on the side,” says Anne. 
Makes 8 fritters for 4 people 
• Prep 20mins • Cooking 10mins • Easy
For the salsa:
400g cherry tomatoes
a squeeze of lemon juice

2 tbsp olive oil
a handful basil, chopped

salt and pepper
For the fritters:
3 eggs

250g ricotta

100g flour

30g melted butter
2 spring onions, chopped

1 small can sweetcorn (140g drained)
1⁄4 tsp chili flakes
1 tsp salt

a handful basil, chopped

sunflower oil for frying

- Start by making the salsa: wash the cherry tomatoes, cut into quarters, add the lemon juice, olive oil, basil and season with salt and pepper.
- For the batter: Separate the egg yolks from the whites.
 Beat the egg whites until stiff. Put the egg yolks into a big bowl, add the ricotta, flour, butter and mix.
- Trim the spring onions and cut into fine slices. Add the spring onions, sweetcorn, chili, salt and basil to the ricotta batter and mix. Then fold in the egg whites with a spoon.
- Heat a tablespoon of oil in a large frying pan. Once it’s hot, make four fritters by dropping four times two tablespoons of the batter into the pan, frying them for 2-3 minutes on each side. Repeat with the remaining batter.
- Serve the fritters with the tomato salsa.
Want to know what other spring recipes made the cut? Find out in our current issue

Green Fingers

Gardening is currently enjoying something of a renaissance. What with The Great Allotment Challenge over on BBC2, growing your own is becoming the new cool. Whether you have an outdoor garden or are filling indoor spaces with pots and planters, the good news is that there are lots of innovative products emerging to uphold gardening’s new rep.
Before we get carried away with all the shiny new things you can get your hands on, let’s start with the basics: watering cans. Indoor and outdoor gardeners alike will need a trusty can to seem them through the seasons.
For those of you who really like to look the part, then you can do no better than a Haws watering can, the classic staple of the gardening world. These beautiful cans come in both the indoor and outdoor variety, so no matter what sort of gardening you do, you can do it in time-honoured style. 
If you’re more of a finger on the pulse of all new trends type then Shahar Peleg’s Rainmaker is sure to make you smile. Adorably cute, there is also something quintessentially cool about this little cloud shaped bottle topper in it’s mimic of nature.
Being a reader of this blog, we’re going to assume that, like us, you’re a lover of the printed word. The Balcony Gardener’s Bookend Bloccon Indoor Watering Can mixes our love of bookshelves and plants perfectly. 

We also love these ceramic vases which are cleverly disguised as hardback books and definitely wouldn’t look out of place on our shelves. Fill them with your favourite blooms to make a cute book-themed flower display, perfect for when it’s your turn to host book club!
Words by Laura Peebles

Easy-peasy Berry Tart

There’s nothing worse than being at a party while the host is slaving away in the kitchen – particularly if you’re the host! That’s why today we have an easy Berry Tart recipe for you, that uses *gasp* shop-bought pastry. We don’t mind a shop-bought pastry, particularly when it makes something so delish! 
The great thing about this tart is that once you have the base (mainly berries) you can add whatever you’ve got in the cupboard. Here we’ve added chocolate (a gooey caramel, nougat & chocolate combo) and coconut. Oh and a sprig of mint to freshen it up, seeing as it’s spring.
Ingredients (makes 4) 
 400g ready-made sweet shortcrust pastry 
1½ cups fresh berries
 ¼ cup brown sugar
1tbsp cornflour
⅛ tsp salt 
 1 egg white 
Chosen toppings e.g chocolate, coconut, mint. 
Pre-heat the oven to 180°C. 
In a large bowl mix together the berries, sugar, cornflour and salt. 
 Roll out the pastry to 8mm thick. Cut into rounds and place the berry mixture in the middle. 
 Add your toppings to ‘spice’ things up. 
 Fold the edges in and brush with egg white. 
 Bake for 30 minutes or until the pastry is golden and the berries are bubbling. 
 These tarts are a perfect spring treat and so easy to make. Now you can pop them in the freezer until the day of your party, then defrost and enjoy yourself!
 Words and photography by Britney Hazeldine

Kelsey Genna

Whilst flicking through the new campaign from Kelsey Genna we were transported back to the ’90s and the wardrobe of our childhoods – who remembers floral cycling shorts?!   
Designer & Founder Kelsey has been creating floral sportswear for herself since she was a teenager, and is helping to bring that nostalgia to her collection, featuring everything from floral crop tops to leopard leggings and swimwear.
See the rest of the collection here

Postcards from Paradise

Now while the summer seems a long way off, we couldn’t help but dream we were in warmer climes whilst browsing the latest collection from Australian eyewear brand Sunday Somewhere. With their mix of retro shapes and modern colour palette, not to mention that amazing leopard print pair we have our eye on… it’s going to be hard to pick just one pair!

Weekly Round Up

We’re almost seeing the back of one of the most relentless month (bye January) and after all that planning for 2014, what better time to put plans into action and explore some new stuff. Whether it’s a cocktail, cuisine, theatre or an exhibition, there’s lots to be sampled out there. Off we trot…

EAT some Peruvian cuisine at Andina. This is the Shoreditch offshoot from the guys behind one of 2013’s most poular London restaurants, Cevice. The décor’s fun and rustic and brunch comes in the form of a fab menu that includes toasted barley, linseed, plantain leaf, horsetail tincture, alfalfa sprouts and quince. Who says you can’t feast and not break the Jabuary healthy eating regime.

DRINK Gin in a Gin Palace. Yep, you heard that right. A palace that serves gin, plus it’s in a pie and mash shop on Broadway Market. The latest pop up to occupy the striking F.Cooke Pie & Mash, is Peter’s Gin Palace who claim, “It’s literally impossible to be depressed when you’re drinking gin.” We’ll gladly take their word for it and head on over to combat those January blues. Open Thursday to Saturday, from 7pm until late.

SUPPORT a small theatre. The Blue Elephant Theatre in Camberwell is currently showing Shakespeare’s bloodbath tale of violent greed and ego, Richard III. Directed by Gavin Harrington-Odedra, this is an original production and a great chance to get to know the theatre and enjoy a corker of a play.

INVEST in a new wardrobe staple from brilliant Ukrainian designer Yasya Minochkina’s S/S 2014 collection. Easy to wear but striking, this collection is modern but will stand the test of time because of Minochkina’s eye for structure and use of fabrics such as delicately woven silk. This is comfortably one of the most exciting collections we stumbled upon during London Fashion week and every piece is stunning.

LOOK at the two great speakers added to Liverpool Sound City (1-3). The Velvet Underground’s John Cale and Sonic Youth’s Thurston Moore. This year’s conference is set to attract 45000 people to lovely Liverpool and it’s no surprise with guest speakers like that.

SEE the abstract and lithographic prints of Ellsworth Kelly at the Ingelby Gallery, Edinburgh until 11 February. This retrospective spans over 40 years and contains Kelly’s deceptively simple work. Kelly’s work is powerful and uncompromising, which is one of the reasons he’s one of a few remaining figureheads of American abstract painting.

ENJOY the work of photographer Viviane Sasson’s series Flamboya. Taken on her travels in Uganda, Tanzania and Zambia this photo set is striking and uplifting. Sasson has worked with fashion houses such as Craven and Misooni and her crisp bold style’s instantly appealing on the eye.

CELEBRATE Peckham Springs being back in action at Sassoon Gallery. A bar and gallery under the arches (with a BBQ in summer), they host a range of events and are open until late at weekends. See you there!

By Kerry Flint

What We’re Listening To…

Serving as one of the stand-out tracks from Irish folk-rock quintet Little Green Cars’ debut album Absolute Zero, current single My Love Took Me Down To The River To Silence Me will find listeners taking full advantage of the repeat button. 

The band have previously supported Jake Bugg, and whilst they have stormed their way through a string of impressive festival slots including: SXSW, Coachella and Lollapalooza – their artistic credibility has always remained firmly intact.
Expect killer melodies and a headrush of emotions, as Faye O’Rourke switches to vocal duties and ramps up the grandeur. It’s a track that yields prolific results and will attract a larger crowd to their sinewy indie sounds.

The entirety of their debut release is prematurely polished, but this tune more so. The chart-toppers have conquered Ireland and America but now they’re tackling the UK and are ready to cause an impact. Obey your ears and add this gem to your collection.
By Lauren Wade

What We’re Listening To…

Rattling round our skulls this week is Merseyside five-piece The Sundowners new track ‘Move With Time’. After their Glastonbury set on the BBC Introducing stage, the band made up of siblings and friends, begun work on new material. One of these new tracks was performed for the first time during soundcheck for their Queen of Hoxton gig in London last week. 
Their latest offering is another sneering number. It’s a slice of howling rock that begs to be heard and is guaranteed to get any crowd bopping along to their old school styled beats and frills. The riffs are gorgeous and there is not a single downbeat moment. 
In the same vein as the Fleetwood Mac inspired trio Haim. The Sundowners also contain the same qualities we could liken to the Californian descendants; however they do things a little differently, pursuing a different kind of groove, one that definitely rocks harder. Conditions are ever-changing for this band; it won’t be long before they’re playing much bigger stages at Glastonbury, and headlining venues twice the size of Queen of Hoxton.

By Lauren Wade

Asparagus Tart

The heat wave and summer in general may be fizzling out, but that doesn’t mean that there isn’t time to squeeze in one last picnic or one final trip to the beach. This tart is a perfect tasty treat to take with you to either of these places. It isn’t fussy too make and it’s nice and easy to eat too – no sandy sandwiches around here! 
 Butter for greasing 
300g Asparagus 
225g Shortcrust Pastry (ready made is fine!) 
3 Eggs  
1 Egg Yolk 
1 Red Onion 
250ml Double Cream 
60g Parmesan Cheese
- Preheat oven to 180C, grease a flan tin with the butter. In a large saucepan, bring 500ml water to the boil and pop in the asparagus and cook for 2-3mins.  
- Roll out the pastry and use it to line the flan tin. Pop over some greaseproof paper and then place some baking beans (or dry pasta/rice) and put the tin into the oven to blind bake for 10mins.  
- Meanwhile, chop the onion finely and mix it in within the eggs and the cream.   
- When the pastry has cooked remove the greaseproof paper and baking beans.  
- Cut the ends off the asparagus spears and lay the leftover trimmings on the bottom of the pastry shell, pour over the cream and onion mix. Bake for 15 mins.   
- After the 15 mins are up, take out the tart and lay over the remaining spears of asparagus so they fan out. Sprinkle over the cheese and bake for a further 20-25 mins.  
- Serve warm or cold – both are delicious! 
Recipe and photography by Ailie Williams

1 2 3 7