london in the countryside

June 18 2023

Mouse Illustration

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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

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.