Five Frozen Treats for Summer

I’m not going to get all British here and moan about the weather because we have had some flashes of gorgeous sunshine recently, so in order to prepare you for the next 24 hour heat wave I have rounded up a few cold sweet treat recipes via Pinterest for you to try out. Yummy!


From left to right:

1. Cardamon and Cherry Ice Cream

2. Lavender and Orange Ice Lollies

3. Raspberry Cheesecake Ice Lollies

4. Rhubarb Sorbet

5. White Sangria Ice Lollies

Let me know if you try any and love them!



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Summer Recipe: Tomato, Basil + Feta Tart

This tasty light Summer tart is a mixture of inspiration from a recipe in the Leon Family & Friends cook book and my Mummy friend Annabel – I popped into hers after a baby group one week and she had whizzed something like this up for her family earlier that morning. I totally stole her idea, with a bit of amendment from me, simply because I was just using up ingredients already in my fridge!

Both Annabel and the cook book used a softer goats cheese here rather than Feta, and you could totally swap the basil for thyme or other herbs. I also think you could swap the tomatoes for figs and add a drizzle of honey at the end for something a bit sweeter!

tomato, basil and feta tart


500g ready to roll pastry

4 x plum tomatoes (or you could use cherry tomatoes, just make sure whatever you use are nice and ripe)

1 x bunch of basil roughly chopped (or swap for thyme, keep a couple of sprigs for the end)

1 x clove of garlic finely chopped

100g of Feta cut into chunks, or crumbled (feel free to add more/less or swap for any goats cheese of your choice)

A big glug of olive oil

Salt + pepper to taste

Pesto to finish



Preheat the oven to around 200C.

Roll out your pastry and place on a baking tray with grease proof paper underneath. Make sure to fold over the edges and press down with a fork (or score with a knife).

Take a bowl and mix your tomatoes (chop ’em, slice them… up to you!), chopped basil, olive oil and garlic together. Spread this mix evenly over the pastry base, avoiding the edges.

puff pastry tart base tomato, basil and garlic

Scatter or crumble the feta cheese or goats cheese over the top, sprinkle with salt + pepper and put the whole thing in the oven for about 20 mins until the pastry is a lovely golden colour.

tomato basil feta tart recipe

Serve immediately with salad and a drizzle of pesto with a few fresh basil leaves (I added a touch of olive oil to my jar of pesto to make it go further).

summer tart with salad

This is a really great recipe for a quick and easy Summer lunch or supper, great for kids to help with, and Flora seemed to enjoy hers too!




Perfect Quick Summer Pud: Rhubarb and Amaretti Tart

My favourite cook books from what is now a pretty massive collection are the Leon ones. I haven’t yet got the two latest books in the series, but they are most definitely on my wish list as every recipe I have tried from the first two have been spot on. The most used one recently is the “Naturally Fast Food: Book 2” as I have a toddler, work from home and most definitely need recipes that are quick and easy to whip up for the family!


Just the other night I had an impromptu dinner party with my Uncle who was visiting from New York and my Grandmother (who lives just around the corner from me!). I went to this book first to look for an easy pudding that was also suitably Summer like. I found this one for a Rhubarb and Amaretti Tart.

IT WAS DELICIOUS. I can’t even show you photo’s of the end product as it was snaffled so quickly, but here is the recipe (with a bit of amendment from me) if you wanted to try it:


  • 375g ready-rolled puff pastry or roll puff pastry to a rectangle about 35x25cm
  • 80g amaretti biscuits
  • 500g rhubarb
  • 100g sugar
  • Creme fraiche or cream to serve


  1. Heat the oven to 200 degrees celsius
  2. Unroll the pastry and place it on a baking tray that has been lined with greaseproof paper.
  3. Fold over the edges of the pastry on all sides and press down along each edge with a fork.
  4. Crumble the amaretti biscuits and scatter over the bottom of the tart.
  5. Slice the rhubarb into long thin strips and put into a bowl
  6. The recipe in the book says to toss the rhubarb in the sugar only when you are ready to cook and immediately stack it on top of the pastry, then put it into the oven. *I actually had a bit of work to do before everyone arrived so I did this step way before cooking, what happened was a load of liquid formed and settled in the pastry base… I worried that it might ruin everything, but it didn’t seem to make a difference. Although I expect my end result might have been a bit crunchier if I had done it last minute.
  7. Cook for 35 to 40 minutes, until the pastry is a light golden colour.

I also crumbled some extra amaretti biscuits and toasted almonds on top at the end which looked really nice and added a nit more crunch. I took the whole thing to the table as it looked so pretty and everyone got stuck in – it served 6 people perfectly, I gave the option of cream or creme fraiche but it would just as well with ice cream or custard.

Yum! The sweetness of the amaretti against the tartness of the rhubarb just worked really well.

If you’re a busy Mama or a working gal, then this book is definitely one to pick up and keep to hand in the kitchen.