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White wine slushie
120ml chilled, fruity, sweet, white wine like a Pinot Gris, Kabinett or Spatlese Riesling, Gewurztraminer Place all ingredients in a blender. Note that any sort of frozen fruit juice can be used: mango, orange, pineapple, peach, watermelon. |
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Espresso granita
100g firmly packed dark brown sugar In a bowl, combine brown sugar and espresso and stir until sugar is dissolved. Let cool completely. If desired, add coffee liqueur. Pour mixture into a shallow freezer-safe container. Freeze for about 30 minutes, then, using a fork, scrape and stir to break up ice crystals. Return granita to freezer until firm, 8 to 12 hours, occasionally scraping and stirring with a fork. To serve, spoon granita into small chilled glasses or bowls and serve at once. |
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Red wine and orange granita
100g sugar In a saucepan, stir together sugar and 1 cup water. Bring to a boil over medium-high heat, stirring occasionally until sugar has completely dissolved. Once mixture has come to a boil, remove from heat and let cool. When mixture has cooled completely, stir in wine and orange juice. Pour mixture into a shallow freezer-safe container. Freeze for about 1 hour, then, using a fork, scrape and stir to break up ice crystals. Return granita to freezer until firm, 8 to 12 hours, occasionally scraping and stirring with a fork. To serve, spoon granita into small chilled glasses or bowls and serve at once. |
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Day: June 28, 2019
[recipe] Slow-Roasted onion dip
700g mixed onions (such as sweet, yellow, and/or red)
60ml extra-virgin olive oil
375g plain Greek yogurt
2 tsp. fresh lemon juice
Kosher salt and freshly ground black pepper
Cayenne pepper (for serving)
– Preheat oven to 400F/200C. Peel and trim ends off mixed onions. Cut in half lengthwise, then thinly slice.
– Line a rimmed baking sheet with parchment paper. Toss onion with oil and 2 tbsp. water until evenly coated. Season with salt and toss again until well
coated.
– Bake, tossing and stirring onions every 10 minutes, until all onions are golden brown and
softened, 40–50 minutes total (some onions will brown more than others but that’s okay!).
Let cool.
– Transfer onions to a cutting board. Finely chop caramelized onions and transfer to bowl.
– Add yogurt and lemon juice; season with salt and lot of pepper. Stir to combine.
– Sprinkle dip with cayenne pepper.
Serve with carrot sticks, radishes and chips alongside.
[recipe] Slow-cooker jambalaya
Ingredients
350g andouille sausage (or any spicy, smoked pork-based sausage)
225g uncooked shrimp (peeled and de-veined)
1 large boneless skinless chicken breast, pounded to even thickness
3 bell peppers (one each of green, red, and yellow or orange), diced
1 white or yellow onion, diced
2-3 jalapeños, seeds and stems removed
1.5 cups uncooked white rice
2 cups / 500ml chicken broth
800g crushed tomatoes (2 regular sized tins)
3 tbsp cajun seasoning
1/2 tsp each salt and pepper, or to taste
coriander, for topping
Slice sausage into medallions. Remove tails from shrimp if they are still on. Chop chicken into 1-inch pieces.
Add sausage, chicken, bell peppers, onion, jalapeños, chicken broth, tomatoes, cajun seasoning, and salt and pepper to greased slow cooker and stir to combine. Cover and cook for 3-4 hours on low. Stir in rice and cook another 1-2 hours until rice is fully cooked and tender
About 20 minutes before serving, uncover slow cooker, stir in shrimp, re-cover and cook for another 15-20 minutes. Stir contents of slow cooker, sprinkle with chopped coriander, and serve hot.
Cajun seasoning:
2 tbsp Italian herbs
2 tbsp onion powder
2 tbsp paprika
2 tbsp salt
1 tbsp black pepper
1 tbsp cayenne pepper
1 tbsp dried thyme
[recipe] Japanese carrot-ginger vinaigrette
200g carrots (peeled and chopped )
100g onion (peeled and finely chopped)
2 tbsp ginger (peeled and finely chopped)
1 tsp granulated sugar
1/4 cup / 60ml soy sauce
1/2 cup / 120ml rice vinegar
1/2 tsp salt
3/4 cup / 180ml organic canola or sunflower oil
Instructions
– Put all the ingredients except for the oil in a blender and blend until smooth.
– Slowly add the oil and blend until the mixture has emulsified.
– Refrigerate for up to 2 weeks.
– Serve with iceberg lettuce, tomatoes, onions, cucumber.