CAPTURE THE ESSENCE OF SUMMER
Impress your guests with this pretty, gin-based cocktail recipe for those warm evenings.
JUST PEACHY SUMMER CUP
SERVES:
4 people
COOKING TIME:
Prep time: 10 mins
INGREDIENTS & METHOD
300ml Earl Grey Tea - cooled
2 Peaches - chopped into small chunks
100ml Elderflower cordial
120ml Gin
450ml High quality cloudy lemonade
2 Handfuls of ice
Edible Flowers to garnish
1 - Start by boiling your kettle & adding 1 Earl Grey tea bag into a large jug. Pour in the boiling water & allow it to steep for 3/4 minutes. Remove the teabag and allow the water to cool to room temperature.
2 - Add the ice, chopped peaches, followed by the rest of the ingredients. Give it a good stir to evenly combine.
3 - Pour into our beautiful flutes and garnish with edible flowers.
1 - Start by boiling your kettle & adding 1 Earl Grey tea bag into a large jug. Pour in the boiling water & allow it to steep for 3/4 minutes. Remove the teabag and allow the water to cool to room temperature.
2 - Add the ice, chopped peaches, followed by the rest of the ingredients. Give it a good stir to evenly combine.
3 - Pour into our beautiful flutes and garnish with edible flowers.
1 - Start by boiling your kettle & adding 1 Earl Grey tea bag into a large jug. Pour in the boiling water & allow it to steep for 3/4 minutes. Remove the teabag and allow the water to cool to room temperature.
2 - Add the ice, chopped peaches, followed by the rest of the ingredients. Give it a good stir to evenly combine.
3 - Pour into our beautiful flutes and garnish with edible flowers.
We recommend serving this salad with our gorgeous summer cocktail.
ROASTED PEPPER, PEACH & HALLOUMI SALAD WITH FRESH PISTACHIO PESTO
SERVES:
4 people
COOKING TIME:
Prep time: 30 mins
INGREDIENTS & METHOD
For the pesto:
200g Shelled pistachios
40g Basil leaves
80g Grated parmesan `
1 Large garlic clove
Juice & zest of 1 lemon
170ml Extra virgin olive oil
5 tbsp toasted pine nuts
Flaked sea salt & black pepper to taste
For the salad:
1 bag of watercress
300g halloumi
1 Candy beetroot
2 Ripe peaches
6 Mini red peppers or 2 large red peppers
1 Shallot
(Optional) edible flowers to garnish
1 - Start by creating the pesto. Add all of the ingredients together into a food processor, (reserving 2 Tbsp of toasted pine nuts) and blend for 30 seconds until just combined.
2 - Season to taste and add the reserved pine nuts. Place into a bowl and pop into the fridge.
3 - Turn on your oven to 170 C Fan. Lightly drizzle some olive oil onto your red peppers, and roast for 15-18 minutes until the skins have slightly blistered. Meanwhile, slice your halloumi into bite sized chunks and pan fry on a medium heat.
4 - Add your watercress to your serving bowl. Finely chop your shallot, peel & finely slice your candy beetroot and add to the bowl.
5 - Halve your peaches & remove the stone. Slice into segments and add on top of your salad - along with the pan fried halloumi & roasted red peppers. Spoon over half of your pesto on top of your salad and toss together.
6 - Garnish with edible flowers for the ultimate summer look.
1 - Start by creating the pesto. Add all of the ingredients together into a food processor, (reserving 2 Tbsp of toasted pine nuts) and blend for 30 seconds until just combined.
2 - Season to taste and add the reserved pine nuts. Place into a bowl and pop into the fridge.
3 - Turn on your oven to 170 C Fan. Lightly drizzle some olive oil onto your red peppers, and roast for 15-18 minutes until the skins have slightly blistered. Meanwhile, slice your halloumi into bite sized chunks and pan fry on a medium heat.
4 - Add your watercress to your serving bowl. Finely chop your shallot, peel & finely slice your candy beetroot and add to the bowl.
5 - Halve your peaches & remove the stone. Slice into segments and add on top of your salad - along with the pan fried halloumi & roasted red peppers. Spoon over half of your pesto on top of your salad and toss together.
6 - Garnish with edible flowers for the ultimate summer look. We would also recommend serving this salad with our gorgeous summer cocktail " Just Peachy Summer Cup".
1 - Start by creating the pesto. Add all of the ingredients together into a food processor, (reserving 2 Tbsp of toasted pine nuts) and blend for 30 seconds until just combined.
2 - Season to taste and add the reserved pine nuts. Place into a bowl and pop into the fridge.
3 - Turn on your oven to 170 C Fan. Lightly drizzle some olive oil onto your red peppers, and roast for 15-18 minutes until the skins have slightly blistered. Meanwhile, slice your halloumi into bite sized chunks and pan fry on a medium heat.
4 - Add your watercress to your serving bowl. Finely chop your shallot, peel & finely slice your candy beetroot and add to the bowl.
5 - Halve your peaches & remove the stone. Slice into segments and add on top of your salad - along with the pan fried halloumi & roasted red peppers. Spoon over half of your pesto on top of your salad and toss together.
6 - Garnish with edible flowers for the ultimate summer look. We would also recommend serving this salad with our gorgeous summer cocktail " Just Peachy Summer Cup".