Phew it’s been hot! Anyone else overdosing on ice cream? We have started making our own, healthier ice lollies as we are getting through so many and we are trying to avoid the packaging and intense sugar levels of shop bought ones. Here are our two currant favourite flavours. We would love you to share your favourite flavours in the comments please. Always looking for inspiration. Apart from simply freezing our favourite smoothies, we are thinking of doing some more ’grown up’ ones too involving coffee… and maybe a gin, tonic, cucumber & mint one?
We invested in a silicon ice lolly mould this year, but in the past have used saved yoghurt tubs and water cups. You can buy lolly sticks in craft shops or use wooden takeaway cutlery. Any other ice lolly hacks are very welcome! Don’t forget to stock up on our wide range of organic fruits, they’re the perfect healthy sweet and refreshing treat.
Watermelon Ice Lollies
Slice a mini watermelon and remove the pips and rind. Blend then pour into ice lolly moulds leaving a couple of cm space. Freeze for 30 minutes then insert a stick.
Halve kiwis and scoop out the flesh with a spoon. Blend then carefully top the watermelon moulds to imitate the green part of the watermelon and freeze until solid (at least 4 hours).
Remove the lollies from their moulds and store in the freezer in a large plastic box. For best flavour, eat within a couple of weeks.
Yoghurt, Maple & Blueberry Ice Lollies
natural yoghurt, any one you like
maple syrup to taste
blueberries – fresh or frozen
Mix maple syrup into yoghurt to sweeten to your taste. Then pour into ice lolly moulds halfway up.
Add a tbsp or so of blueberries then top up with more sweetened yoghurt.
Insert the lolly sticks and freeze until solid. Enjoy!
Fritters are a fab summer lunch with salads and a great way to use up a glut of vegetables. Courgettes are having their ‘glut moment’ on the farm right now, so here’s a delicious courgette fritter recipe for you to try if you get a lot of courgettes in your box and you’re stuck for ideas.
I usually make a gram flour (chickpea flour) batter of just gram flour, water and seasoning, and then stir in shredded/finely chopped veg to make fritters, but I didn’t have any gram flour so here’s a wheat and corn flour variety which works well too! Fritters are fairly forgiving, just use whatever flour you have in. Courgettes are quite watery vegetables, so I like to grate and salt them, then after the salt has drawn the liquid out, mix in enough flour to make a fairly thick batter. No need to add any other liquid or you’ll end up with soggy rather than crisp fritters!
Ingredients (makes 6-8 fritters)
1 large or 2 small courgettes
a large pinch of salt (about 1/2 a tsp or to taste)
black pepper to taste
a big handful of chopped dill or fennel fronds (or any herbs you like – mint or parsley work well)
a block of feta, crumbled (or make my tofu feta recipe here)
4 tbsp plain flour (or more/less – see method)
4 tbsp cornflour/cornstarch (or more/less – see method)
olive oil for frying
lemon wedges, salad & tzatziki to serve
Start by grating your courgettes into a large mixing bowl. Use the course side of the grater.
Sprinkle over the pinch of salt and pepper and mix well. Then taste and decide if you’d like to add more. The courgettes should just taste pleasantly seasoned.
Give the salt time to draw the liquid out of the courgettes and use this time to prepare some salads and make a tzatziki (simply mix grated cucumber through thick yoghurt, season with salt, pepper and a little crushed garlic, stir well and add a drizzle of extra virgin olive oil and fresh dill or mint).
Once the courgettes are wet, this only takes 10 minutes or less, you can start adding the flour. I like to use an even mix of cornflour and plain flour. The corn flour makes the fritters a little crispier.
Add one heaped tbsp of each flour to the wet courgettes then stir the mixture. Keep adding more of both flours and stirring until you have a thick fritter batter. If your courgette is very watery you’ll need more flour, if it’s drier you’ll need less.
Then stir through the herbs and crumbled feta and warm up a frying pan to medium with a generous slick of olive oil in the bottom of the pan.
Fry spoons of the mixture in small batches in the pan. Turn over after 3-5 minutes, once golden brown and crispy underneath and fry the other side for a further 3-5 minutes.
Keep the heat at medium, don’t be tempted to turn it to high or you may get fritters which are burned on the outside and raw and doughy in the middle.
Serve with salads and tzatziki for a lovely lunch. The fritters are delicious eaten hot with a squeeze of lemon. Or pop the fritters into a burger bun or sandwich as a summery veggie burger or sandwich filler alternative.
Have you ever tried grilled peaches? They’re amazing on the barbecue but this morning I tried them in my little panini grill and they were really good so I thought I’d share.
No real recipe. Just slice them in half and twist out the stones. Our delicious flat peaches tend to de-stone quite easily but use a small knife if you’re having trouble. Then brush them with a 50:50 mix of olive oil and maple syrup and place on a hot grill until nicely charred, smokey, sweet and sticky. Serve on natural yoghurt with granola for the best summery breakfast! Or serve with ice cream after a barbecue for a refreshing dessert.
The flavours in this simple salad work so well together. Sweet, earthy beetroots, tangy natural yoghurt, nutty tahini and crunchy toasted pumpkin seeds. Serve it in layers like the photo above, or mix it up for a shocking pink platter. This salad goes well with a BBQ or as part of a buffet spread, or even as a meal in it’s own right with some bread to scoop up the juices.
3 beetroot, leafy greens included
2 tbsp olive oil
6 tbsp natural yoghurt
3 tbsp tahini
1 clove of garlic
the zest of a lemon
salt and pepper to taste
50g pumpkin seeds, toasted
a handful of fresh herbs, chopped (eg chives, dill or parsley…)
Give the beetroot and leaves a good wash. Then chop the leaves off and boil the beetroots whole, in plenty of water until they are cooked through. This can take 30-40 minutes so keep an eye on the pan and top up with more water as needed.
Once they are cooked (you can test this by inserting a small sharp knife into the beetroots), drain and cover with cold water. Then using your hands, rub the skin off. Use a knife for any tough bits.
Allow the beetroots to finish cooling while you get on with the rest of the salad.
Separate the bright stalks from the green leaves and chop them into bites. Sauté with a tbsp of olive oil and a tiny pinch of salt and pepper until soft. Then roughly chop the leaves and add them to the pan to cook for just a few minutes. Then set to one side to cool while you make the yoghurt dressing.
Stir the yogurt and tahini together with a tbsp of olive oil. Grate or crush in the clove of garlic and add the zest of 1/2 the lemon. Stir and taste. Add a touch of salt and pepper if needed.
Then plate up the salad. Spread 1/3rd of the yoghurt dressing on a platter and scatter over the sautéed beetroot leaves. Drizzle with more dressing, then slice the beetroots and add them to the platter. Drizzle with the remainder of the dressing, then scatter over the toasted pumpkin seeds, chopped herbs and the zest of the other half of the lemon.