1 Ataulfo mango
6 young mint leaves
1 tsp vanilla
1/8 tsp ground cardmom
pinch salt
1/2 cup plain yogurt
1/4 cup coconut cream
1/2 cup ice
Blend until smooth and frothy. Serve.
Sunday, July 10, 2011
Coconut-Lime Lassi
Makes 2 drinks
1/2 cup coconut milk
1 1/2 cups yogurt
2 tablespoons sugar, plus more to taste
Juice from 1 lime
Thinly sliced lime circles for garnish, optional
Put coconut milk, yogurt, sugar, and lime juice in a blender. Blend until even
and frothy, about 30 seconds. Add more sugar until it's sweet enough to
your liking. Pour into a pitcher or glasses and chill in the fridge for
30 minutes.
Both the mango and coconut lassis will keep in the fridge for up to 24 hours. However, if you're going to let the coconut lassi chill in the fridge for a few hours or more, the coconut liquid is going to separate from the cream again, just as it does in the tin. So shake the lassi up if that happens.
1/2 cup coconut milk
1 1/2 cups yogurt
2 tablespoons sugar, plus more to taste
Juice from 1 lime
Thinly sliced lime circles for garnish, optional
Put coconut milk, yogurt, sugar, and lime juice in a blender. Blend until even
and frothy, about 30 seconds. Add more sugar until it's sweet enough to
your liking. Pour into a pitcher or glasses and chill in the fridge for
30 minutes.
Both the mango and coconut lassis will keep in the fridge for up to 24 hours. However, if you're going to let the coconut lassi chill in the fridge for a few hours or more, the coconut liquid is going to separate from the cream again, just as it does in the tin. So shake the lassi up if that happens.
Ginger Tea
serves 4
2 cups water
1 T ginger root, diced
4 t sugar
5 t black tea leaves (or 4 tea bags)
2 cups milk
Boil water, ginger and sugar and let simmer for 10 minutes or longer.
Add tea leaves and simmer 3-5 minutes, stirring as needed.
Add milk. Heat until very hot, but do not boil. Strain to remove ginger and tea leaves.
2 cups water
1 T ginger root, diced
4 t sugar
5 t black tea leaves (or 4 tea bags)
2 cups milk
Boil water, ginger and sugar and let simmer for 10 minutes or longer.
Add tea leaves and simmer 3-5 minutes, stirring as needed.
Add milk. Heat until very hot, but do not boil. Strain to remove ginger and tea leaves.
Coconut Hot Chocolate
Serves 4
1 1/2 cups (360 ml) coconut milk
1 1/2 cups (360 ml) milk
5 ounces (about 140 g) good quality dark chocolate, coarsely chopped or broken in pieces
Mix coconut milk and milk in a small pot over low heat. Cook until simmering, about 3 to 5 minutes.
With the heat still on low, add in chocolate and stir until all melted and fully mixed into the milk. Remove from heat, ladle into cups, and serve immediately. Biscuits for dunking optional.
1 1/2 cups (360 ml) coconut milk
1 1/2 cups (360 ml) milk
5 ounces (about 140 g) good quality dark chocolate, coarsely chopped or broken in pieces
Mix coconut milk and milk in a small pot over low heat. Cook until simmering, about 3 to 5 minutes.
With the heat still on low, add in chocolate and stir until all melted and fully mixed into the milk. Remove from heat, ladle into cups, and serve immediately. Biscuits for dunking optional.
Chai Tea
Makes: 4 servings.
Crush 6 cardamom pods,
6 whole cloves,
1 cinnamon stick and
6 peppercorns; place in medium-size saucepan with 3 cups water and 1 cup milk.
Add a 2-inch piece fresh ginger, peeled (or just scrubbed) and sliced, and bring to a boil over medium heat.
Cover and remove from heat; let sit for five minutes. Add 5 tablespoon loose Darjeeling tea; cover again and let steep for three to five minutes. Strain into a teapot and add a few tablespoons of sugar or honey to taste.
Crush 6 cardamom pods,
6 whole cloves,
1 cinnamon stick and
6 peppercorns; place in medium-size saucepan with 3 cups water and 1 cup milk.
Add a 2-inch piece fresh ginger, peeled (or just scrubbed) and sliced, and bring to a boil over medium heat.
Cover and remove from heat; let sit for five minutes. Add 5 tablespoon loose Darjeeling tea; cover again and let steep for three to five minutes. Strain into a teapot and add a few tablespoons of sugar or honey to taste.
Brazilian Lemonade
Ingredients:
* 2 Limes (Not lemons!!)
* 1/2 cup Sugar
* 3 tablespoons sweetened Condensed Milk
* 3 cups Water
* Ice
Directions:
* Wash the limes thoroughly. Cut off the ends and squeeze out the juice.
* Take the juice and along with the sugar, water, condensed milk and ice; blend in a blender.
* Serve chilled!
Serves: 4
Preparation time: 10 minutes
* 2 Limes (Not lemons!!)
* 1/2 cup Sugar
* 3 tablespoons sweetened Condensed Milk
* 3 cups Water
* Ice
Directions:
* Wash the limes thoroughly. Cut off the ends and squeeze out the juice.
* Take the juice and along with the sugar, water, condensed milk and ice; blend in a blender.
* Serve chilled!
Serves: 4
Preparation time: 10 minutes
Tzatziki Sauce
16 oz plain yogurt, hung for 2 hours
1 med cucumber, peeled, seeded and finely chopped
Pinch kosher salt
4 cloves garlic
1 tbls olive oil
2 tsp red wine vinegar
5 to 6 mint leaves, finely minced
Drain chopped cucumber well. Combine all ingredients. Yields 1 1/2 cups. Will store for about a week.
1 med cucumber, peeled, seeded and finely chopped
Pinch kosher salt
4 cloves garlic
1 tbls olive oil
2 tsp red wine vinegar
5 to 6 mint leaves, finely minced
Drain chopped cucumber well. Combine all ingredients. Yields 1 1/2 cups. Will store for about a week.
Spinach-Artichoke Dip
10 oz frozen spinach, thawed and drained
1 1/2 cup canned or thawed artichoke hearts
6 oz cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup parmesan cheese, shredded
1/2 tsp red pepper flakes
1/4 tsp salt
1/4 tsp garlic powder
Heat cream cheese until soft. Stir in remaining ingredients. Serve warm with crackers, bread or vegetables.
1 1/2 cup canned or thawed artichoke hearts
6 oz cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup parmesan cheese, shredded
1/2 tsp red pepper flakes
1/4 tsp salt
1/4 tsp garlic powder
Heat cream cheese until soft. Stir in remaining ingredients. Serve warm with crackers, bread or vegetables.
Salsa Fresca
Diced fresh tomatoes
Fine chopped onion
1 clove garlic
salt
pepper
1/8 tsp chili powder
fresh cilantro
1/2 lime, juiced
Fine chopped onion
1 clove garlic
salt
pepper
1/8 tsp chili powder
fresh cilantro
1/2 lime, juiced
Romesco Dip
All the amounts here are approximate - it’s a dip, so feel free to wing it.
1/4 cup sliced or slivered almonds, or half almonds and half pine nuts
1 garlic clove, peeled
2 thick slices French bread, toasted (or 3 if you’re using a baguette)
2 red peppers, roasted
1-2 Tbsp. red wine, sherry or balsamic vinegar
1 tsp. paprika
salt to taste
2-6 Tbsp. olive oil
Toast almonds and garlic in a small saucepan over medium heat for about 3 minutes, until the almonds are pale golden and fragrant. Transfer to a food processor. Tear the bread into chunks into the food processor. Pulse until the bread and nuts turn to crumbs.
Add the red peppers, vinegar, paprika and salt and whiz until well blended. With the motor running, slowly drizzle in the olive oil and process until the mixture has the consistency of thick mayonnaise, scraping down the sides of the bowl.
Serve with pitas, slices of crusty baguette, cooked tail-on shrimp, naan or veggies.
Makes about 1 cup.
1/4 cup sliced or slivered almonds, or half almonds and half pine nuts
1 garlic clove, peeled
2 thick slices French bread, toasted (or 3 if you’re using a baguette)
2 red peppers, roasted
1-2 Tbsp. red wine, sherry or balsamic vinegar
1 tsp. paprika
salt to taste
2-6 Tbsp. olive oil
Toast almonds and garlic in a small saucepan over medium heat for about 3 minutes, until the almonds are pale golden and fragrant. Transfer to a food processor. Tear the bread into chunks into the food processor. Pulse until the bread and nuts turn to crumbs.
Add the red peppers, vinegar, paprika and salt and whiz until well blended. With the motor running, slowly drizzle in the olive oil and process until the mixture has the consistency of thick mayonnaise, scraping down the sides of the bowl.
Serve with pitas, slices of crusty baguette, cooked tail-on shrimp, naan or veggies.
Makes about 1 cup.
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