Breathe- Recipes and Layouts

PEAR AND GOATS’ CHEESE SALAD

Serves 2

INGREDIENTS

Salad

2 pears, cored and sliced

25g goats’ cheese, crumbled

Rocket, two big handfuls

Dressing

1 tbsp apple cider vinegar

2 tbsp olive oil

Juice of ½ lemon

Extra bits

1 tbsp pumpkin seeds, to decorate

Mint, torn up to decorate

Ground black pepper

Balsamic glaze (optional)

METHOD

Combine the apple cider vinegar, olive oil and lemon juice and stir until mixed.

Toss all salad ingredients together in a bowl, or layer up on serving plates.

Serve with dressing and add the pumpkin seeds, mint, black pepper and balsamic glaze (if using) to decorate.

Handy tip: Slice up the spare lemon half and add to hot drinks such as tea or hot water, or use to liven up a jug of cold water with a few mint leaves.

CORN, FETA & SPINACH FRITTERS with POACHED EGGS & SALSA

Makes 6-8 fritters

INGREDIENTS

Fritters

3 cups (XXXg) of sweetcorn

1 small red onion, chopped

2 eggs

Fresh spinach, two big handfuls

Fresh coriander, one big handful

1 cup plain flour

1 tsp baking powder

1 tsp chili flakes

2 tbsp olive oil

Salt & ground black pepper, to season

Salsa

3 big tomatoes

1 Romano/Bell pepper

Olive oil

Garlic paste

Juice of ½ lime

Salt and black pepper

A few sweetcorn kernels, to decorate

Extra bits

25g feta cheese, crumbled

4 eggs, poached (optional; 1 per person)

2 avocados, stones removed and diced

METHOD

Salsa: Pre-heat grill to medium-high setting. Cut tomatoes in half and pepper into quarters and place on baking tray. Drizzle with olive oil and place under grill for 15 minutes, or until soft and slightly charred.

Fritters: If separate from the grill, turn oven on to very low – this is to keep fritters warm. In a large bowl add 2 cups of the sweetcorn, spinach, coriander, eggs, onion, salt and ground black pepper. Using a hand blender or food processor, blend until all ingredients are combined. Add the baking powder, flour and remaining sweetcorn and stir through.

Salsa: When the tomatoes and pepper are ready, remove from grill. Blend in a bowl with a hand blender or with a food processor. Stir through the lime juice, black pepper and garlic paste to taste. Serve in a small bowl and garnish with a sprinkling of sweetcorn kernels.

Fritters: Heat 1 tbsp of oil in a frying pan or skillet over a medium heat. When hot, add 2 heaped tablespoons of sweetcorn mixture per fritter into the pan and cook for 1½ minutes on each side, or until golden and the middle is cooked through. Once cooked, transfer to a baking tray and keep in the warmed oven until ready to serve. Repeat this process for each fritter, adding oil if the pan becomes dry.

Extra bits: While fritters are cooking, make the poached eggs by bringing a pan of water to boil, adding a dash of vinegar and cracking the eggs into the water. Also, stone and dice the avocados.

Fritters: To serve, place a fritter on each plate and add a layer of salsa. Continue this process with one or two more fritters to build the stack. Top each stack with a poached egg and scatter with the diced avocado and crumbled feta. Season with ground black pepper and any remaining coriander.

Handy tip: Slice up the spare lime half and use to liven up a jug of cold water, or add the juice to Thai curries or soups.

BASIL BUTTER

Makes 1 small pot

INGREDIENTS

Fresh basil leaves, a big handful

100g butter, room temperature

Garlic paste (optional)

Chili flakes (optional)

METHOD

At least 2 hours before, place the butter out of the fridge. Depending on the room temperature, it may be necessary to melt the butter in a pan if it hasn’t softened.

Chop up the basil leaves into small pieces, or place in a food processer and blend until just chopped. Stir through the soft or melted butter. Add the garlic butter and chili flakes to taste if using.

Place the butter mixture into a small bowl or ramekin dish (if using melted butter, leave to cool). Place cling film over the bowl and keep in the fridge. After an hour it’s ready to serve.

Handy tip: The butter tastes delicious with bread and melted into pasta dishes. Or as Lydia discovered, try wrapping a small chunk in a couple of spinach leaves for an unusual but yummy snack!

PEPPERMINT & APPLE ICED TEA

Serves 2-4

INGREDIENTS

4 peppermint teabags

1 apple, cored & sliced

1 tbsp honey

Juice of 1 lime

Fresh mint leaves, to garnish

1 litre of boiling water

Ice cubes

METHOD

Boil a kettle full of water.

In a heatproof jug, add the water with the teabags. Once brewed to preferred strength, remove the teabags and let the jug cool completely.

Once cold, stir in the rest of the ingredients and serve.

SQUASH HUMMUS

Serves 8

INGREDIENTS

2 400g cans of chickpeas, drained

1 small sweet potato

3 tsp tahini

Juice of 1 lemon

1 tsp paprika

5 tbsp olive oil

Garlic paste (optional)

Extra virgin olive oil (optional)

Coriander (optional)

Salt & ground black pepper

METHOD

Pre-heat oven to 180°C. Cut the sweet potato into small chunks and roast them on a baking tray with olive oil, salt and paprika until really soft (about 30-40mins depending on size of chunks).

Once cooked add all ingredients to a food processor with seven tablespoons of cold water and blend until smooth. Serve with a dusting of paprika, coriander, a drizzle of extra virgin olive oil and a few chickpeas if remaining.

Once the layouts were coming together and the photos in place I began to add in the recipes. When the recipes were placed in the publication it made it easier for me to make type decisions. The two types used for body copy and subtitles thought is Futura and Adobe Calson Pro, a serif and a sans serif type. From researching into publications such as Kinfolk and their type they normally go for a serif type throughout the publication which looks clean and mature.