Lemon, Strawberry & Basil-Infused Water Jar and Raspberry, Rosemary & Apple-Infused Water Jar
Lemon, Strawberry & Basil- Infused Water Jar Recipe / Lee Holmes These jars just scream summer holidays! Really, they are super easy for kids to create and keep the whole family refreshed through the warm summer months.
Makes: 1 jar
1 cup strawberries, hulled & halved
Squeeze lemon juice
Handful basil leaves
Filtered water or sparkling
mineral water
Place strawberries in jar and add lemon juice.
Scrunch basil leaves in hands to release oils and flavour, and gently mix in with wooden spoon.
Fill jar with water, then seal and leave to infuse.
Raspberry, Rosemary & Apple-Infused Water Jar
Recipe / Lee Holmes Why not take full advantage of summer fruits and herbs to enliven your daily water intake and ensure continuous hydration? They’re wonderful for Christmas day and look gorgeous on the table or buffet.
Makes: 1 jar
1 apple, sliced
Handful raspberries
Several rosemary sprigs
Filtered water or sparkling
mineral water
Place apple and raspberries in jar.
Bruise rosemary in hands and mix into fruit with wooden spoon.
Fill jar with water, then seal and leave to infuse overnight. Drink the following day.
Layered Salted-Caramel Peanut Fudge
Recipe / Lee Holmes
This is one the kids can make ahead of time and stick in the freezer for the big day. A decadent delight, it hones in on the irresistible flavour combo of caramel and sea salt. The unique peanut edge makes it delicious for adults but also brings plenty of happiness to little kids.
Serves: 4-6
Fudge
1 cup almond butter
1/3 cup coconut oil, melted
¼ cup rice-malt syrup
This story is from the Issue #27, 2019 edition of Eat Well.
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This story is from the Issue #27, 2019 edition of Eat Well.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
ARE YOU TO FU enough?
Love it or hate it, everyone has an opinion about tofu. Tofu is a very popular plant-based protein for vegans and vegetarians, but now this humble bean curd is starting to shine for meat lovers too as an alternative source of protein.
Sweet TRAYBAKES
Whether you want to feed a group of people or make a batch of treats for the week, traybaking is a no-fuss way to cook up something sweet and easy that will please everyone. Your family and friends will love you when you offer them some of our: cinnamon scrolls; fruity chocolate; espresso brownies; lemon & coconut slice; or ginger cake with brown butter frosting.
ROLL UP
When you roll food, whether in Lebanese bread, a thin pancake or whatever you choose, you can create a parcel of nutrition that is perfectly suited to your own tastes and needs. Here are some roll-up recipes that will suit every occasion including: mango, snow pea, & sprout rice paper rolls; oat crepes with coconut yoghurt & mixed berries; or beef meatball & tzatziki flatbreads.
RICE BOWL Lunches
If you are working from home, or even enjoying your weekend, and lunchtime rolls around but you have no plans for lunch, then a rice bowl is an ideal saviour.
PLANT-BASED PIES
Pies are a piece of gastronomic brilliance: a filling with a case and lid you can eat is food genius. The first pies date back to Egyptian times and there is a recipe for chicken pie that was carved into stone more than 4000 years ago. For millennia, however, the pie casing was mostly used to cook the filling, but for around 500 years or more we have been eating the pie crust too.
20 FOOD CRAVING HACKS
Decipher the deeper causes of your cravings and discover tricks to curtail them.
Eggplant (Solanum melongena L)
Eggplant is a wonderful option for vegans and vegetarians, extremely nutritious and highly versatile in the kitchen.
5 PANTRY SAVIOURS
Whether you're cooking a simple breakfast or something more exotic, here are five pantry food staples you should have on hand to cook plenty of delicious meals in the comfort of your own home.
Cucumber (Cucumis sativus)
Cucumbers are delicious fresh but they also offer plenty more options in the kitchen.
Our Chefs
Meet the chefs who bring this issue's recipes to you: Lisa Guy, Georgia Harding, Lee Holmes, Sammy Jones, Raquel Neofit, Naomi Sherman and Ames Starr.
