3 cups seedless watermelon chunks 1 tbsp lime juice 2 1/2 tbsp sugar 2/3 cup plain yogurt 6 ice cubes Combine all the ingredients in a blender and puree until smooth. Serve over more ice.
Author: David
Nectarine Coconut Frappe
4 ripe nectarines, peeled, chopped 1 cup coconut milk 3 tbsp sugar 2 tbsp lime juice 6 ice cubes Combine all the ingredients in a blender and puree until smooth. Serve over more ice.
White Wine Sangria
1 (750 ml) bottle chardonnay, chilled 1/3 cup sugar 2 cups chilled club soda, or more to taste juice of 1 lime 3 kiwis, peeled, sliced 1 mango, peeled, sliced 2 cups strawberries, sliced ice cubes In a large punchbowl, combine the wine and the sugar. Stir until the sugar dissolves. Chill for at least… Continue reading White Wine Sangria
Champagne Punch
15 oz. unsweetened pineapple juice 4 oz. frozen pineapple-orange juice concentrate 8 0z. frozen lemonade concentrate 3 cups water 1 bottle (750 ml) champagne In a large punch bowl, combine the juices and the water. Chill. Just before serving, add the champagne. Stir. Serve.
Orzo Soup
2 tbsp olive oil 1 onion, minced 2 carrots, minced 1 celery stick, minced 1 green pepper, minced 3 cloves garlic, minced 19 oz. canned tomatoes 2.5 L chicken stock 1/2 cup boiling water 1 chicken oxo cube 1 tsp garlic salt 1/2 tsp oregano 1/2 tsp cracked pepper 1 cup orzo noodles, uncooked 2… Continue reading Orzo Soup
Italian Fiddleheads
1/2 lb fiddleheads, washed 2 tbsp olive oil 1 tbsp butter 1 garlic clove, crushed a pinch of red chilli flakes 2 tsp balsamic vinegar salt and pepper Bring a pot of salted water to a boil and add the fiddleheads. Boil for 4 minutes or until they are tender but crisp. Drain them well… Continue reading Italian Fiddleheads
Kheer
1 cup basmati rice, raw 2 cups water 2 tsp ground cardamom 2 qts milk 1 cup honey sugar 3 tbsp butter 1/2 tsp saffron threads 1/2 cup pistachios, shelled 2 tsp rosewater Cook the rice in the simmering water for 15 minutes. Add the milk to the rice and then raise the heat to… Continue reading Kheer
Cream Cheese Broccoli
1 bunch broccoli, cut into florets salt 2 tbsp butter 1 tbsp flour a pinch of ground ginger 1 1/4 cups milk 3 oz. cream cheese, cubed 1/2 tsp lemon zest 1 1/2 tbsp lemon juice Melt the butter in a small saucepan. Stir in the flour, 1/2 tsp salt, ginger, and the milk. Cook… Continue reading Cream Cheese Broccoli
Steak with Bordelaise Sauce
2 steaks coarse salt cracked pepper 2 tbsp butter 1 shallot, minced 1 bay leaf 1/2 cup red wine 2 1/2 tsp cornstarch 1/2 cup boiling water 1 beef oxo cube 2 tbsp parsley Melt 1 tbsp of butter in a saucepan. Add the shallot and saute until tender. Add the bay leaf and the… Continue reading Steak with Bordelaise Sauce
Swiss Mustard Steak
cracked pepper coarse salt 2 steaks 1 clove garlic, crushed 1/4 dry vermouth 1 tsp worcestershire sauce 1 tbsp dijon 1/4 tsp dry rosemary 1/4 tsp dry basil 1/4 tsp dry oregano a pinch of tarragon Combine the garlic, vermouth, dijon, worcesterwhire sauce, and the herbs. Set aside. Rub the steaks with the pepper and… Continue reading Swiss Mustard Steak