Something to keep cool and survive summer heat waves!
Ginger Mint Lemonade
freshly squeezed lime juice (1 small lime is just enough)
5 tbsp golden caster sugar
1 litre water
40 g fresh ginger, thinly sliced
15-20 fresh mint leaves, plus few to garnish
In a saucepan place sugar, ginger, mint leaves and 300 ml of water. Simmer for 10-12 minutes and occasionally stir with a wooden spoon. Remove from the heat and allow to cool.
Discard ginger slices and mint leaves. Add freshly squeezed lime juice and remaining water. Stir and taste – it should be slightly on a sweet side. Remember that later on you will top it up with ice cubes so it cannot be too weak.
Pour mixture into large jug and chill in a fridge for an hour.
Serve in a glasses with 3-4 ice cubes (depending on how strong you like it).
Garnish with fresh mint leaves and thin lime slices (optional).
Coming… Wimbledon finals! Nervous? Why not to sit with a refreshing cocktail or two to get through the match?!? Try Mojito! Fresh, evergreen and zesty – just what is needed to cool down and enjoy… game, set, match!
1 lime, cut into wedges
10 mint leaves
50 ml Bacardi rum
2 tsp brown sugar
Place mint leaves in a glass and gently crush them to release mint oils. Add sugar and squeeze juice out of 3 wedges of lime and gently stir. Add 3-4 wedges of lime and 50 ml of rum. Add handful of ice cubes and top off with soda water. Stir well and garnish with a mint sprig. Enjoy!
Pre-heat oven to 220°C (fan).
Lightly grease and dust with flour a madeleine tray.
In a large bowl beat eggs and sugar until pale and fluffy. Then add flour, baking powder and gently whisk. Slowly add the melted butter and beat away until the mixture is smooth.
Put a generous spoonful of the mixture in each mould so that it is just about a level with the tops.
Bake in the center of the oven for about 10 minutes but be aware that they can go from not cooked to burned in a very short time. They should be well risen and brown round the edges.
Cool on a wire rack. Re-grease and flour the tins and repeat until all the mixture has been used up.
Sprinkle icing sugar on a top and serve.
Raspberry, White Chocolate & Macadamia Nuts Muffins
Makes: 10-14 (depending on a case sizes)
300 g self-raising flour
150 g caster sugar
70 g butter, melted
200 ml buttermilk
1 egg, lightly whisked
1/2 tsp vanilla essence
80 g macadamia nuts, coarsely chopped
80-100 g fresh raspberries, halved
100 g white chocolate, coarsely chopped
muffins cases and muffin tin
Preheat the oven to 200°C. Place paper cases in muffin tin. I always double line with paper cases.
In a large mixing bowl, combine flour, sugar, white chocolate and macadamia nuts. In separate bowl place buttermilk, egg, vanilla essence and gently whisk with a handheld electric whisk. Then slowly pour into the flour mixture and beat on slow speed. Add melted butter and beat until incorporated. Stir in gently all raspberries and spoon the mixture into the paper cases until two-thirds full. Bake for 20-25 minutes, until golden brown.
Cool muffins on a wire rack.
Delicious ratatouille with Unearthed Chorizo. Easy and heart-warming dish for winter days.
Ratatouille with Chorizo
2 large courgettes, sliced
1 green pepper, cut into stripes
1 red pepper, cut into stripes
2 small white onions, cut into wedges
2 small red onions, cut into wedges
400-500 g tin chopped tomatoes
200 g Unearthed Chorizo de Leon stick, or other good quality chorizo, cut into bitesize chunks
2 garlic cloves, chopped
1 tsp ground paprika,
2-3 tsp sugar
5 tbsp of oil
Cut peppers into stripes then slice onions and courgettes. Cut chorizo into bitesize chunks. Heat the oil in a large saucepan over medium high heat. Add the onions and peppers and cook slowly for 15 minutes, stirring occasionally until soft. Add courgettes, garlic, chorizo and tomatoes. Season with salt, sugar, pepper and ground paprika. Cook for further 15 minutes until the courgettes are tender. Serve with fresh garlic focaccia bread or bread rolls.
It’s a truly fabulous dish with a pinch of heat and unearthed smoky flavour of chorizo. Enjoy!