Recipes

June 19 2023

Breakfast Burrito

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Ingredients

2 Large Eggs
1 Green Chili, Chopped
2 Tablespoon Milk
3 Cooked Sausages (of your choice)
4 Hash Browns
2 Flour Tortillas
60g Cheddar Cheese
2 Tablespoons Rapeseed Oil
Pinch of Salt

Method

⦁ Preheat the oven to 190c/gas mark 5.
⦁ Place 4 hash browns on a baking tray and place in the oven. Cook for 15-20 minutes or according to the package instructions.
⦁ Crack 2 large eggs into a large mixing bowl and beat together.
⦁ Add in 1 chopped green chili to the eggs.
⦁ Add 2 tablespoons of milk to the mixing bowl and stir until the ingredients are well blended.
⦁ Add 2 tablespoons of rapeseed oil to a frying pan and place over a medium heat.
⦁ Pour the egg mixture out into the frying pan, occasionally stir until the eggs are scrambled.
⦁ Sprinkle a pinch of salt over the scrambled eggs.
⦁ Chop 3 cooked sausages of your choice up into smaller pieces. Add the sausage to the frying pan and cook until the sausage pieces are hot inside.
⦁ Remove the frying pan from the heat and set aside.
⦁ Remove the hash browns from the oven.
⦁ Place 1 tortilla on a plate and spoon in some of the egg and sausage mixture.
⦁ Cut the hash browns up into smaller chunks and scatter the pieces on the tortilla.
⦁ Sprinkle the ingredients with 30g of cheddar cheese.
⦁ Roll the tortilla up tightly to secure the filling. You can fold and wrap the bottom of the tortilla with a bit of aluminum foil to secure it.
⦁ Repeat the process one more time.
⦁ Serve immediately or freeze.

*Top Tip
You can cook the Breakfast Burritos in a batch and freeze them. Wrap each burrito up in a paper towel, and then tightly wrap each one up in aluminium foil. To reheat the burritos, remove the aluminium foil and place on a microwave plate. Microwave each of the frozen burritos for 2 minutes and 45 seconds on high, make sure you turn the burrito over halfway through. You can also add bacon or pancetta to this recipe.

June 10 2023

Garlic & Chive Dip

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Ingredients:

3 Cloves of Garlic
100ml Soured Cream
100ml Crème Fraiche
2 Tablespoons of Chopped Fresh Chives
2 Tablespoons Lemon Juice
1/2 Teaspoon Ground Black Pepper

Method

Peel and chop 2 cloves of garlic into small segments and then crush the garlic with a pestle and mortar, alternatively, you can use a garlic press.
Place the garlic in a blender or in a food processor along with 100ml of soured cream, 100ml of crème Fraiche, 2 tablespoons of fresh chopped chives and blend for 1-2 minutes, or until the ingredients are smooth.
Stir in 2 tablespoons of lemon juice and 1/2 teaspoon of ground black pepper. Blend for a further 1-2 minutes.
Pour the garlic and chive dip into a small condiment bowl and serve.

*Top Tip – You can add more or less garlic and chives to suit your personal taste.

Recipe by Hannah Crawford

Photography by Massimo Rinadli

June 10 2023

Ice Tea

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Ingredients:

4 Tea Bags of choice
550ml Hot Water
550ml Cold Water
85g Caster Sugar

Method

Fill a pitcher with 550ml hot water and 550ml cold water.
Add in 4 tea bags of choice to the water.
Cover the pitcher and steep for 8-12 hours in the refrigerator.
Add in the 85g caster sugar and stir.
Stir well and serve into individual cups.

*Top Tip – Add in some ice cubes before serving the ice tea. You can also substitute the caster sugar for honey and add more or less to suit your personal taste.

Recipe by Hannah Crawford

Photography by Massimo Rinaldi

June 10 2023

Raspberry Mint Water

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Ingredients:

1 Jug of sparkling or still water
65g Fresh Raspberries
Handful of Fresh Mint
6 Ice Cubes

Method

Add 65g of fresh raspberries to 1 jug of sparkling or still water.
Add in a handful of fresh mint to the water and stir.
Add 6 ice cubes into the jug of water.
Place the jug in the refrigerator for 2-4 hours to allow the fruit to infuse.
Remove from the refrigerator & stir well.
Serve & enjoy.

*Top Tip – You can keep the infuse water refrigerated for up to 2 days.

Recipe by Hannah Crawford

Photography by Photo by Rodion Rutsaiev

June 10 2023

Watermelon Slush

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Ingredients:

1.2kg Watermelon
Lime Juice, Fresh
2 Tablespoons Caster Sugar
12- 15 Ice Cubes

Method:

Deseed and cube 1.1kg of fresh watermelon.
Place the watermelon in a blender along with the juice of 1 lime, 2 tablespoons of caster sugar and 12 -15 ice cubes.
Blitz the blender for 1-2 minutes.
Pour the watermelon slush out into a tall highball glass.
The drink is ready to serve.

Recipe by Hannah Crawford

Photography by Photo by Ahmadreza Rezaie

June 10 2023

Energy Smoothie

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Ingredients:

1 Ripe Banana
1 Handful of Spinach
180ml Milk

Method:

Chop 1 ripe banana up and place the chunks in a blender.
Add 1 handful of washed spinach to the blender and 180ml of milk.
Blitz the blender for 1-2 minutes.
Pour into a glass and serve.

Top Tip

You can add a teaspoon of honey to sweeten up the smoothie to suit your taste.

June 10 2023

Tomato & Basil Soup

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Ingredients:

200g Tomatoes

125ml Double Cream

1 Tablespoon of Butter

200ml Vegetable Stock

1 Teaspoon of Sugar

9 Leaves of Fresh Basil

Pinch of Salt

Pinch of Ground Black Pepper

Method

Chop 200g of tomatoes up into small pieces and place in a large saucepan.
Pour 200ml of vegetable stock into the saucepan over the tomatoes.
Place the pan on a medium heat and simmer for 10 minutes.
Add 1 teaspoon of sugar to the saucepan and 9 fresh leaves of basil. Simmer for a further 4-5 minutes.
Pour in 125ml of double cream and stir.
Add 1 tablespoon of butter to the soup and wait until all of the butter has melted before stirring.
Add a pinch of salt and a pinch of black pepper to the soup and stir.
Remove the soup from the heat and purée in a blender or with an immersion blender.
Serve hot or cold.
- Top Tip

Garnish your soup with a few leaves of fresh basil. Add some freshly made bread or some seeded wholemeal bread as a side for this dish. Enjoy this recipe hot or cold.

Recipe by Hannah Crawford

Photography by Erik Mclean.

June 9 2023

Funky Sandwich

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What you will need:

Equipment:

1.) A plate

2.) A Butter knife

3.) A star cutter

4.) A bread knife

5.) A chopping board

INGREDIENTS:

1.) TWICE SLICES OF THICK BREAD

2.) SOME CUCUMBER SLICES

3.) 5G BUTTER OR MARGARINE

4.) 30G OF GRATED CHEDDAR CHEESE

5.) 3 CHERRY TOMATOES

6.) 2 SLICES OF ICEBERG LETTUCE

1.) GET A GROWN UP TO HELP YOU CUT TWO SLICES OF BREAD.

2.) SPREAD THE BUTTER OR MARGARINE ON BOTH SLICES OF THE BREAD.

3. ADD A LAYER OF GRATED CHEDDAR CHEESE TO ONE OF THE SLICES OF THE BREAD.

4.) CHOP THE CHERRY TOMATOES IN HALF.

5.) CHOP THE CUCUMBERS INTO SLICES

6.) PLACE A LAYER OF CUCUMBER ON TOP OF THE GRATED CHEESE.

7.) ADD A LAYER OF CHERRY TOMATOES TO THE SANDWICH.

8.) ADD A LAYER OF LETTUCE LEAFS TO THE SANDWICH.

9.) PLACE THE SECOND SLICE OF BREAD ON TOP OF THE LETTUCE TO CREATE A SANDWICH.

10.) CREATE THE STAR SANDWICH BY PLAYING THE STAR CUTTER INTO THE SANDWICH. YOU CAN DO THIS AS MANY TIMES AS YOU WANT TO CREATE MULTIPLE FUNKY SANDWICHES.