Beer Battered Mushrooms

Ingredients:beer battered mushrooms
1 lb button mushrooms
• 1 1/3 cup flour, plus extra for dusting
• 1 1/4 cup beer, cold
• 3 heaped teaspoons baking powder
• 1/4 teaspoon freshly ground black pepper
• 1  teaspoon sea salt
• sunflower oil, for deep-frying

Directions:
• Pour the sunflower oil into your deep fat fryer or a large frying pan and heat it to 190ºC/375ºF.
• Mix the salt and pepper together and season the fish fillets on both sides.
• Whisk the flour, beer and baking powder together until nice and shiny.
• Dip mushrooms into batter and coat well, then fry in batches in the hot oil for a few minutes, or until crispy and well browned.
• Remove mushrooms from oil and place on plate lined with paper towels to drain off excess oil.
• Serve with dipping sauce of choice.

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Peach Bellini

Ingredients: peach bellini
• 2 ripe peaches, seeded and diced
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon sugar
• 1 bottle chilled prosecco sparkling wine

Directions:
• Place the peaches, lemon juice, and sugar in the bowl of a food processor fitted with a steel blade and process until smooth.
• Press the mixture through a sieve and discard the peach solids in the sieve.
• Place 2 tablespoons of the peach puree into each Champagne glass and fill with cold prosecco.
• Serve immediately.

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Candied Walnuts

Ingredients:candied walnuts
4 oz walnuts
• 1/4 cup powdered sugar
• 1/8 teaspoon salt

Directions:
• Preheat the oven to 350 degrees F.
• In a medium sized bowl, mix together the sugar, cayenne and salt.
• Bring a small saucepan of water to boil.
• Add the walnuts and blanch them for 3 minutes.
• Drain well and then immediately roll the walnuts in the sugar mixture until thoroughly coated. The sugar will melt slightly.
• Transfer the walnuts to a baking sheet or pan and bake, stirring occasionally, until they are a deep golden brown, about 20 minutes. Watch carefully because the sugar can burn easily.
• Let cool completely before serving.

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Green Tea Latte

Ingredients:green tea latte
• 1½ tsp. matcha (green tea powder)
• 1 Tbsp. hot water (not boiling water)
• 1 cup milk
• 1 tsp. sugar (optional)

Directions:
• Sift green tea powder into the cup to get rid of the lumps in the powder.
• Add hot (not boiling) water and whisk briskly until powder is all dissolved.
• Add milk and sugar in a small saucepan.
• Heat the milk over medium heat until small bubbles start to appear around the edge of the saucepan. Do not bring the milk to full boil.
• Turn off the heat.
• Froth the milk until foamy, about 10 seconds with a frother.
• Add the hot milk and foam in the cup and dust the green tea powder on the top.

PS. You can also use honey instead of sugar.
PPS. Any milk you like will work (cow, almond, soy…)

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Virgin Mojito

Ingredients:virgin mojito
• 10 fresh mint leaves
• 1/2 lime, cut into 4 wedges
• 1 cup ice cubes
• ginger ale

Directions:
• Place mint leaves and3 lime wedges into a sturdy glass.
• Use a muddler to crush the mint and lime to release the mint oils and lime juice.
• Fill the glass almost to the top with ice.
• Pour the ginger ale over the ice. S
• Stir.
• Garnish with the remaining lime wedge.

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Breakfast Hot Chocolate

Ingredients:Breakfast hot chocolate
• 200 ml cream
• 100 ml whole milk
300 grams dark chocolate

Directions:
• Bring milk, cream and mint to boil.
• Take off the heat.
• Discard mint.
• Add chocolate and mix till well incorporated.
• Bring to room temperature.
• Keep the chocolate sauce in the fridge till ready to use.
• Heat a cup of milk in microwave for 1 minute on high.
• Add 3 TB spoons of chocolate sauce to the milk.
• Enjoy.

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Almond-Banana Smoothie

Ingredients:Almond Banana Smoothie
• 2 bananas, out of freezer
• 1 cup unsweetened almond milk
• 1 TB spoon powdered sugar
• 1/4 teaspoon cinnamon
• 1/4 teaspoon vanilla

Directions:
• Blend all the  ingredients in blender until smooth.
• Divide smoothies among 2 glasses.
• Serve.

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Coconut Horchata

Ingredients:Almond horchata
• 1 1/2 cup full fat coconut milk
• 1 1/2 cups water
• 1/4 cup  honey
• 1 teaspoon ground cinnamon (or more to taste)
• 2 teaspoons vanilla extract
• 1/8 teaspoon nutmeg

Directions:
• Place the coconut milk and water into a pitcher.
• Place the honey, ground cinnamon, vanilla extract and dash of nutmeg in a small saucepan over medium high heat.
• Heat until the honey is just melted.
• Pour the honey mixture into the pitcher.
•Stir until the honey mixture is well combined with the coconut milk.
• Place the pitcher in the fridge and allow to chill for at least two hours.
• Stir well before serving.

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Almond Horchata

Ingredients:Almond horchata
• 3 cups unsweetened almond milk
• 1/4 cup  honey
• 1 teaspoon ground cinnamon (or more to taste)
• 2 teaspoons vanilla extract
• 1/8 teaspoon nutmeg

Directions:
• Place the almond milk into a pitcher.
• Place the honey, ground cinnamon, vanilla extract and dash of nutmeg in a small saucepan over medium high heat.
• Heat until the honey is just melted.
• Pour the honey mixture into the pitcher.
•Stir until the honey mixture is well combined with the almond milk.
• Place the pitcher in the fridge and allow to chill for at least two hours.
• Stir well before serving.

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Hot Chocolate Mix

Ingredients:hot chocolate mix
• 3 cups nonfat dry milk powder
• 3/4 cup  powdered sugar
• 1/2 cup unsweetened cocoa powder (Dutch-process preferred)
• 1 pinch cayenne pepper
• 1/8 teaspoon salt

Directions:
• Combine all ingredients in a mixing bowl and incorporate evenly.
• Transfer mix to an airtight container.

N.B.: Seal the rest in an airtight container, keeps indefinitely in the pantry. Works great with hot water or warm milk.

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