Summer is the perfect time for cool, delicious beverages. Instead of just reaching for a canned soda or drinks made from a mix, try simple recipes as follow to make homemade fruit drinks from natural ingredients only.
1. Lemonade and mint
2 fresh lemons
¼ cup sugar
20 mint leaves
1 lemon to decorate
Get sugar soluble in 3 cups of water. Add mint leaves into the jar, crush by a spoon. Squeeze 2 fresh lemons and remove seeds. Mix water, sugar, fresh lemon juice in the bottle with crushed mint leaves. Beat the mixture until smooth, add ice and enjoy.
Use sliced lemon and some green mint leaves for the decorative effect.
2. Cucumber juice
2 medium size cucumbers
½ teaspoon roasted cumin powder
1 teaspoon lemon juice
Water, ice cubes or crushed ice
Peel cucumbers and remove seeds. Cut into medium pieces. Add cucumber, cumin powder, lemon juice, back salt and water to a blender, blend until smooth. Fill ¼ of a glass with crushed ice. Pour the juice through strainer into glass. Garnish with mint leaf and serve.
3. Aloe vera
1 cup water
2 big aloe vera leaves
Half a fresh lemon
Cut aloe vera leaves into small pieces; remove the peel and keep the flesh, then use a spoon beat well. Squeeze fresh lemon into a glass of water, adding sugar and put the mixture includes aloe vera and lemonade into blender. Add ice and blend until smooth.
4. Carrots, orange and vanilla smoothie
Vanilla ice cream
Carrot cut in cubes, then put all ingredients in a blender, grind carefully and pour into tall glass. You can decorate with beaten cream and sliced carrots.
5. Watermelon Agua Fresca
2 tablespoons granulated sugar
½ cup lime juice
Ice cubes, cold water
Cut watermelon into cubes, remove rind and seed. In a blender, combine water, watermelon, sugar, and lime juice, blend until smooth. Pour mixture through a strainer into glass and serve with ice cubes. As a decorative touch, add slices or chunks of matching fruit just before serving.
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1. Dish up a zesty pud. Crush 250g/90z digestive biscuits into crumbs and mix with 100g/3 ½ oz melted butter. Press into a lined 23cm/9in springform tin. Place 2x300g cartons soft cheese, 100g/3 ½ oz icing sugar, ½ tbsp vanilla extract, juice 1 clementines in large bowl, and beat together still smooth. Add 200ml/7fl oz double cream and whisk for a few mins till thick. Spoon over biscuit base, smooth, and set in fridge overnight. To decorate, peel 2 clementines and slice – arrange over cheesecake and dust with icing sugar.
2. Spice up some sprouts. Trim and halve 500g/1lb 2oz sprouts. In a large pan with a lid, heat 1tbsp olive oil and a knob of butter till bubbling. Add sprouts, ½ tsp chilli flakes, ½ tsp dried thymeand juice 1 orange. Stir together, turn down heat, put on lid and cook, stirring occasionally, for 15 mins, or till sprouts are cooked through. Season and serve.
3. Mix up a mousse in a pan, heat 300ml/10fl oz double cream, 150ml/5fl oz milk, zest and juice 1 orange, and 4 crushed cardamom pods till almost boilling. Remove from heat and infuse for 10 minutes. In a bowl, whisk together 4 egg yolks and 50g/2oz caster sugar till thick and pale. Strain cream mixture, whisk into eggs, then add 200g/70z melted plain chocolate. Mix well and divide between 8 glasses. Chill overnight to set.
4. Give carrots some zing. Place 750g/1lb 11oz Chantenay carrots in a roasting tin. Toss with 2tbsp olive oil and 2tsp cumin seeds. Roast in oven heat to gas mark 4/180C (160C in an fan oven) for 20-30 mins. Remove from oven and toss with zest and juice 1 orange, then return to oven for another 30-30 mins to finish.
5. Serve a sweet spicy sauce. In a pan, heat 1tbsp sesame oil, then add 1 crushed clove garlic, 1 chopped red chili, 2tbs grated ginger and cook for a couple of seconds before stirring in ½ tsp Chinese 5 spice, 6tbsp (or a 227 jar) cranberry jelly, and juice and zest 1 orange. Heat and stir till jelly is dissolved then bring to boil and cook for a few mins. Season and stir in 2tsp soy sauce and lemon juice to taste, before serving with roast duck or pork.
6. Shake a Clementine cocktail in a cocktail shaker, mix 50ml/2fl oz clememtine juice, 100ml/4fl oz vodka and 2tbsp Cointreau with ice. Shake and strain into 2 glasses and serve.
7. Give jelly a boozy boost. Slice top fron 4 oranges and scoop out flesh into a sieve, squeezing out juice. Place cubes of 1x135g packet of orange jelly into a jug and make up to 300ml/10fl oz with boiling water. Stir in 4tbsp orange liqueur, and make up to 550ml/19fl oz with reserved orange juice, plus extra if needed. Pour into orange shells and set overnight in fridge.
8. Make a fruity salad. Make a dressing with 1tbsp olive oil, 1tbsp white wine vinegar and 1tsp Dijon mustard. Peel, segment and chop 4 clementines. Mix with 2 thinly sliced bulbs fennel, 1 sliced head chicory, 100g/ 3 ½ oz rocket and 200g/7oz cubed blue cheese. Toss with dressing and season to serve.
9. Toss into a tasty couscous. Add zest 1 orange to 250g/9oz couscous and prepare as pack instructions. Stir in 1 segmented and chopped orange, 200g/7oz cooked shredded chicken, handful chopped mint and parsley, 100g/3 ½ oz cubed feta cheese and 1 small chopped red onion. Season and dress with juice 1 orange and 1tbsp each olive oil and lemon juice.
10. Slice a sweet dessert. Peel and remove pith from 4 oranges and 4 clementines, then slice and arrange on a serving platter. Scatter over 50g/20z chopped pecan nuts, 2tbsp maple syrup and 1tsp cinnamon. Serve with Greek yoghurt.
A vegetable side dish, or serve as a main course for vegetarians
Per portion: KCALS: 600, FAT: 48g, SAT FAT: 27g, CARBS: 25g
- Bunche of asparagus stalks, trimmed
- 1tbsp oil
- ½ red onion, finely chopped
- Handful or fresh chives, finely chopped
- 4-6 slices medium bread, buttered and cut into triangles
- 3 eggs
- 300ml/ ½ pt double cream
- 50g/2oz fresh parmesan, grated
1. Preheat oven to gas mark 5/190C (180C in a fan oven). Add asparagus to a pan of boiling, salted water and cook for 3-4 mins, then drain and refresh in cold water and chop.
2. Heat oil in a frying pan and add onion, along with a pinch of sea salt and freshly ground black pepper. Cook for 3-4 mins till soft. Remove from heat and add drained asparagus and chives. Stir to combine and put to one side.
3. Arrange half bread slices in an ovenproof dish then layer with asparagus mixture and remaining bread. In a jug, whisk together eggs, cream and half of parmesan, and season well with freshly ground black pepper. Pour over top and sprinkle with remaining parmesan. Sit it on a baking tray and put in oven for about 15-20 mins till risen, cooked and golden.
- asparagus bread and butter pudding
- ottolenghi asparagus and chive bread and butter pudding
A great flavor combination – you can make this ahead of time
Serves 6: Prep: 15 mins, Cook: 10 mins.
- 2 x 200 g packs of firm goats’ cheese
- 4 sllices of bread (whizzed into breadcrumbs)
- 1 tbsp dried oregano
- 1 tbsp flour
- 2 eggs, lightly beaten
- 2-3 tbsp olive oil
- 2x200g packs watercress
- 2 oranges, segmented
- 100g/3 ½ oz walnut halves, some chopped
- FOR THE DRESSING: 1-2tsp Dijon mustard
- 2tbsp good-quality balsamic vinegar
- 6tbsp extra-virgin olive oil
1. First, carefully slice goats’ cheese into 6 rounds (use a very sharp knife). Put in fridge to firm. Next, make the dressing; mix together mustard and vinegar, then slowly add oil, whisking till emulsified. Season with sea salt and freshly ground black pepper, taste and adjust as needed. Put to one side.
2. Mix breadcrumbs and rosemary together, and tip onto a plate. Put flour on another plate, and egg on another. Dip each cheese round in flour to cover, followed by egg and then breadcrumbs. Put back in fridge for 20 mins to firm up.
3. When ready to serve, heat a little of oil in a nonstick frying pan and add cheese rounds, one or two at a time. Cook for 1-2 mins till golden, then turn and cook other side. Add oil as needed. Serve on a bed of watercress, orange segment and walnuts, then drizzle a little dressing over top.
duck eggs 4, at room temperature
pork sausages 6, god quality
sage finely chopped to make 1/2 tbsp
parsley finely chopped to make 1/2 tbsp
plain flour 4 tbsp
egg 1, beaten
groundnut oil for deep frying
HP sauce to serve
- Drop the duck eggs into boiling water. Cook for 7 minutes, then rinse under cold water and leave in cold water for 10 minutes to cool completely. Peel.
- Strip the skins from the sausages, then mix with the sage and parsley and season well. Divide the mixture into 5, then flatten each into a circle on 1 pieces of clingfilm. This will make it easier to form around the eggs.
- Dust the peeled eggs with flour then sit each on the sausagemeat. Use the clingfilm to mould the sausagemeat around each egg, ensuring there are no gaps.
- Roll each egg in flour, then the beaten egg, then breadcrumbs. Repeat with the beaten egg and breadcrumbs. Chill until ready to cook.
- Heat groundnut oil, no more than 1/3 deep in a pan, to 180C. Cook the eggs for 5-6 minutes, turning a few times until golden and crisp. Serve with HP sauce.
PER EGG 647 kcals, protein 299g, carbs 33g, fat 449g, sat fat 12g, fibre 09g, salt 204g
Clever Twist Duck eggs have a deep yellow yolk with a creamier, richer flavour than hens’, giving a more refined Scotch egg. Buy free-range for best results.
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For vitamin C supplements for your family members, try to vary the dessert menu of fruit beverages with mango. The raw mango is a great source of vitamin C, Vitamin A, vitamin B1 and B2. They also contain large quantities of niacin which is proven to lower your chance of heart attack, reduce cholesterol. In addition, the ripe mango is very wholesome and very nourishing. Summer coming also means ripe mangoes’ season, and mango is one of the most popular fruits all over the world. Enjoy our collection of mango drink recipes which are really easy to do and amazingly delicious.
- Mango Banana Smoothie:
Ingredients – for 2 glasses:
1 big mango, peeled, sliced or cubed
230 ml mango juice
1 large ripe banana, sliced
1 cup ice cube
Combine all above ingredients in a blender, finely puree until smooth. Serve in tall glasses.
- Lassi – Mango
Ingredients for 4 glasses:
150 ml of fresh milk
30 ml plain yogurt
1 cup crushed ice
Place all ingredients in blender container and blend about 1-2 minutes until smooth. You can add sugar or milk to obtain preferred consistency or a little cream on top if you want your lassi – mango a greasy taste and aroma of fresh cream.
- Mango Strawberry Smoothie
Ingredients – for 2 glasses:
1 large ripe mango, peeled, sliced
250 grams strawberries cut in half, some sliced thin
1 large ripe banana, sliced
120 ml mango juice
1 cup ice cube
Put mangoes, strawberries cut in half, bananas and ice into blender, then pour the mango juice in, pureeing about 1-2 minutes until smooth. Pour into 2 glasses and finally drop strawberry slices into the glass, and enjoy.
- Mango cocktail
Ingredients – for 2 glasses:
1 cup vodka
1/2 cup lemon juice
2 cups pineapple juice
2 tsp sugar
Put everything into a blender and blend until it’s nice and smooth. Pour into cocktail glasses then add ice and a lemon wedge garnish.
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- 2 cans beef or chicken broth
- 2 large potatoes, peeled and cut into bitesized pieces
- 2 medium carrots, peeled and cut into bitesized pieces
- ½ cup mushrooms, chopped
- 1 green onion, chopped
- Pinch black pepper
- In a large saucepan, combine broth, potatoes, and carrots.
- Bring to a boil over high heat, and cover.
- Reduce heat to low and cook for 10 minutes, or until vegetables are tender.
- Add mushrooms, green onions, and black pepper.
- Stir well and cook for 2 minutes more.
- Serve hot.
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The staple food of the Southern United States is corn—it is used in grits (hulled and coarsely ground corn cooked to a thick–soup consistency and eaten at breakfast), a wide variety of breads and cakes, and as a breading on fried foods. Corn is native to the United States and was introduced to European settlers by American Indians. Another staple food in the South is pork, originally brought to America by Spanish explorers in the 1500s. Chitterlings (pronounced CHIT-lins), made from pig intestines, were traditionally seen as a “poor person’s” food, but have recently begun to appear in fine restaurants. Barbecued meat, usually pork, on a grill is a Southern tradition.
Besides grits, most people also think of southern-fried chicken when they hear “Southern cooking.” Traditionally served for Sunday dinner, fried chicken has become a stereotype of Southern food, popularized by Colonel Sanders’ Kentucky Fried Chicken. Other meats, such as steak, are also “chicken-fried” in the South by breading and frying them. Cornbread, made from cornmeal, is typically eaten with a Southern meal.
Okra, black-eyed peas, and collard greens are all common Southern-grown vegetables that were brought to the region by African slaves. The name for meat stew, gumbo, often thickened with okra, comes
from a West African word for okra, quingombo. Jambalaya, a pork and rice stew from the Creole and Cajun New Orleans region, takes its name from the French and Spanish words for ham: jambon and jamón, respectively. Crawfish, catfish, and shrimp are enjoyed all across the South.
Favorite desserts in the South include chess pie, sweet potato pie, pecan pie, key lime pie, and watermelon, which is also the most popular melon in the United States.
1½ cups white or yellow cornmeal
½ cup flour
2 teaspoons baking powder
1 teaspoon sugar
1 teaspoon salt
¼ teaspoon baking soda
¼ cup, plus 1 to 2 Tablespoons vegetable
oil, shortening or bacon grease
1½ cups buttermilk
2 large eggs
- Preheat oven to 425°F.
- Combine cornmeal, flour, baking powder,sugar, salt and baking soda in large mixing bowl.
- Add ¼ cup oil, buttermilk and eggs, stirring with a wooden spoon until just mixed.
- In a medium-sized skillet with an ovenproof handle, add the 1 to 2 tablespoons oil and heat until very hot.
- Quickly pour the batter into the hot skillet, and with a potholder, transfer the skillet to the oven.
- Bake for 20 to 25 minutes or until golden brown and center springs back when lightly pressed. Best served warm.
Makes 8 servings.
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I published the Grated Carrot, Apple, and Raisin Salad Recipe in the previous post, to continue with the series of Australian Foods articles, today I’m posting about one of the best Australian recipe: Meat Pie
A typical breakfast may consist of fruit, toast with Vegemite (a salty yeast spread), fried eggs and bacon, and juice. Lunch may be an apple or a salad (such as Grated Carrot, Apple, and Raisin salad), a sandwich filled with tuna or deli meats, and an ANZAC biscuit for a treat. (ANZAC is the acronym for Australia and New Zealand Army Corps. No one knows for sure, but many people think these biscuits were first prepared for troops—and for Australian and New Zealand families—around 1915 during
World War I.) Dinnertime often brings leg of lamb or barbecued prawns (shrimp), roasted vegetables, a salad, and a custard or tart for dessert. Damper, a simple homemade bread, and billy tea, named for the pot it is heated in, both remain a staple for any meal.
Meat pie is considered the Australian national dish. One newspaper, the Sydney Morning Herald, reported some statistics about meat pie consumption in the country:
- Almost 260 million pies are consumed every year, or almost 15 per person
- Men eat meat pies almost twice as often as women
- 62 percent of meat pies are filled with chopped steak (ground beef)
- 36 percent are filled with steak and onion, steak and kidney, steak and potato, or steak and mushroom
- Just 2 percent are filled with chicken
Australian Meat Pie
2 pounds ground beef
1 cup ketchup
1 cup onion, chopped
1 teaspoon salt
1 cup milk
2/3 cup bread crumbs
1 teaspoon oregano
½ teaspoon pepper
2 Tablespoons Worcestershire sauce
2 cups cheddar cheese, shredded
2 prepared pie shells, 8-inch
1. Preheat oven to 350°F.
2. Combine ground beef, ketchup, onion, salt, milk, breadcrumbs, oregano, and pepper in a bowl.
3. Mix well.
4. Divide mixture into 2 pie shells and bake for about 45 minutes.
5. While the pies are baking, mix together Worcestershire sauce and cheese in another bowl.
6. After about 45 minutes, remove pies from oven.
7. Spread Worcestershire sauce and cheese mixture on top of pie shells.
8. Bake for about 10 more minutes, or until cheese is melted.
Within the next post, I’ll share more two Australian Foods: Black Australian Coffee and ANZAC Biscuits
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The end of World War II brought about significant change in Australian cuisine. People from the Europe and Asia brought new crops, seasonings, and cooking methods with them.
Wheat, rice, oranges, bananas, and grapes are just a few of the crops that grow in abundance throughout the country. Meat has always been a large part of the Australian diet, although Australians (like others around the world) began to be concerned about controlling cholesterol and fat in their diet, and decrease their consumption of meat slightly toward the end of the twentieth century. Kangaroo, though once a popular meat in Australia’s early history, is no longer widely consumed; beef, lamb, pork, poultry, and seafood are more common in twenty-first century Australia.
We will publish a series of posts about Australian foods and most of the countries around the world include recipes. Please submit to our RSS Feed to keep updated.
Grated Carrot, Apple, and Raisin Salad
1 head of lettuce
1 medium carrot, grated
1 medium red apple, chopped fine
¼ cup raisins
1 Tablespoon coconut, flaked
Juice of lemon
1. Carefully remove several firm leaves from the head of lettuce, and arrange in a bowl.
2. Mix the remaining ingredients in a bowl.
3. Mound mixture in the lettuce “cup.”
4. Serve with cottage cheese, chicken, or lean cold meat.
Within the series of Australian food articles, you will learn about Meat Pie recipe
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