Made with Cream
Here is another summer cooler with a bit of bite. I like the spicy taste, and the chill of the crushed ice.
- Ground Cinnamon 1 tsp
- Apple Juice 750 to 1000 ml
- Lemon Juice 1 tsp
- Ground Cloves large pinch
- Stevia 1 Tbs
- Ice 2 to 3 heaped cups
- Double Cream or Whipped Cream to garnish
Method place the ice into a blender and blitz until broken into medium pieces (this may only take a coupe of pulses). Add the lemon juice, sweetener, spices, and juice and blitz until frothy. Allow to settle and pour into glasses. Top with a dollop of whipped cream, or stir in a tablespoon of double cream.
It is Thoughtful Thursday, and to be fair I am really bogged down with my latest philosophical piece. It will appear in due course, but for today my “thoughts” turn to dinner. With that said I present Potato and Beetroot Salad.
Here is another summer potato-based salad. It has loads of colour and flavour, and makes a great changes form the basic recipe. It is loosely based on Scandinavian dishes, but is ultimately a fusion dish.
- New Potatoes 400g/ 14 oz
- Beets (Beetroot) 300 g* (boiled prepared) or Pickled Beets 300 g*
- Spring Onions 3
- Mayonnaise 2 Tbs
- Dijon Mustard 1 tsp rounded*
- Celery 1 stock
- Water to cover
Bring enough water to cover the potatoes to the boil in a medium pan. Lightly salt and add the potatoes. Book for about 8 minutes, drain and allow to cool. When the potatoes are sufficiently cooled (room temp or lower). Halve each potato into a large bowl. Chop the beets into simpler sized pieces and add to the potatoes. Finely dice the onions and celery and add to the bowl. Then stir in the mayo (and mustard if using boiled beets, omit is using pickled beets). Cover and refrigerate for about an hour.
I prefer the tangy-ness of the pickled beets, but both versions are nice.
As it is BBQ season, here is a dish I put together for my wife. It is made with cubed beef, and is grilled over charcoal. It is marinaded ideally overnight, but any time over an hour will do.
- Beef 300 g cubed
- Green Pepper 1
- Tomato Passata 2 Tbs
- Soy Sauce 1 Tbs
- Garlic Powder 1 tsp
- Honey 1 Tbs
Cut the beef into 1 inch cubes and place into a bowl with the passata, honey, soy, and garlic and mix well. Leave to marinade for a minimum of an hour or so, but over night is best (in the fridge). Be sure to let the meat recover from fridge temperatures for about 15 minutes before cooking (the remaining prep will take some of this time). Chop the pepper into 1 to 2 inch pieces. Place the meat onto metal skewers (two cubes then a pepper piece, then repeat until skewer is 80% full (don’t over fill or pieces may drop off the end).
When grill is ready (grey coals if using charcoal, or 10 -15 minutes if using gas) place the grill rack at a medium height above the heat source. Lay the skewers across the bars and let cook for 3-5 minutes, then turn. Continue the cook and turn process until all sides are well browned.
If there is any marinade left in the bowl, you may want to brush this on about half way through the process.
Remove from skewers. Serve with pickled cabbage, salad, and garlic sauce or garlic mayonnaise.
Inspired by the Spanish fruit and wine drink Sangria, Sans – gria is a fruity alcohol free summer drink. It uses red sparkling grape juice instead of wine, and fresh fruit and juice for the non-hangover version.
- Red Schloer 700 ml
- Orange Juice 250 ml
- Orange 1
- Lemon Juice 1 Tbs
- Lime 1
- Grapes 10 halved
- Strawberries 8 – 10 halved
- Sugar 5 Tbs or Stevia 2 Tbs
Thinly slice the lime and orange and places in a large glass jug. Add the halved grapes, berries, and lemon juice. Dissolve the sugar in the orange juice and pour over the fruit. Add the grape juice and mix well. Place in fridge and allow to chill overnight.
This is a mix between an iced tea and a limeade. It uses red bush tea as it is naturally caffeine free, and the fruit and juice blend nicely to make a great summer drink. I have made it with different mixes of sweeteners, and prefer the brown sugar taste, but all of the options are nice.
- Rooibos (Red Bush) Tea Bag 1
- Limes 5
- Brown Sugar 1/2 cup, or White Sugar 1/2 cup, or Stevia 4 well rounded Tbs
- Water 1.5 litres
Juice four limes and put rinds and remaining pulp in a jug. Slice one lime finely and add to the jug. Add the sweetener, and tea bag. Heat 250 to 500 ml of water in a kettle and then pour over the fruit and sweetener. Allow to steep for 2- 3 minutes, then remove the tea bag. Pour remaining juice into the jug, along with the remaining water. Chill for at least half and hour leaving the fruit rinds and slices in the mixture.
Serve over ice.
Here is another cooling summer drink which is great after an afternoon of gardening. It uses grape juice, cordial, and coulis for a great fruity blend, and sugar-free lemonade for a hint of fizz. Chilled nicely it really hits the spot.
- White Grape Juice 200 ml
- Strawberry Cordial 75 ml
- Raspberry Coulis 2 Tbs
- Diet Lemonade (Sprite) 50 – 100 ml (to top off)
Stir cordial and coulis together in a glass, and add the chilled grape juice. Give a stir, and then add the chilled lemonade to top off. Again a simple drink, and very tasty. Garnish with a fresh berry on the side of the glass.
Here is another clean bright-tasting summer drink. It has some citrus blast to it, and I find it really refreshing. Made will both frozen banana and ice, it has a great cooling effect as well.
- Limes 2
- Coconut Milk 400 ml
- Spinach Leaves 5 or 6
- Stevia 1 tsp heaped
- Banana 1
- Ice 1.5 cups
Peel and freeze the banana at least 4 hours ahead. Then when ready to prepare, juice and zest the limes. Add the zest and juice to a blender. Add the leaves and milk and blitz for 30 seconds to a minute. Break the banana into pieces and to the blender along with the sweetener and ice. Blend until smooth and all the banana has been liquefied. makes 2 glasses.