Tag Archives: drink

Iced Fruit Tea

24 Oct

TeaThis is the absolute perfect iced tea to serve at large gatherings. Its refreshing, lightly sweet, and the rooibush (red bush) tea is naturally cleansing – it helps cut through the richness that is usually present in group meals. I love this fruit tea because you can really adjust it to your preference. I like it bright and fruity. If you want it sweeter or deeper, use more juice and less tea.

Frozen fruit is a wonderful addition here – I used seedless grapes. They act as sweet, gorgeous ice cubes, so ice doesnt water down the tea. They also add a distinct taste to the tea which creates layers of lovely flavour. By the way, if  you want to make this into a sangria, feel free to add a bottle of wine! 😉

This ice tea should serve 10 – 12 people. We served it in a large punch bowl, with extra in big jug. It was all finished by the end of dinner … and it was goood.

  • 1 large bunch seedless grapes
  • 3 starfruit
  • 5 rooibush (red bush) tea bags
  • 1/2 cup fresh lemon or orange juice
  • 1 litre fruit juice (I used Ceres mixed fruit juice)
  • 1 litre sparkling apple juice (I used Appletiser – no sugar or preservatives added)
  • 1 litre sparkling water

Wash fruit. Halve grapes, and slice star fruit thinly. Place all the fruit in a large zip loc plastic bag, and freeze for at least 1 – 2 hours.

Boil 1 1/2 litres water and pour into a large pot or heat proof bowl. Add the rooibush tea bags, and allow to steep for 1 – 2 hours, or until cool.

Just before serving, fish the tea bags out, and mix the cooled tea with the fresh lemon juice, fruit juice, sparkling apple juice and sparkling water.

Add the frozen fruit and mix well. Serve happily.

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Tomato Water

10 Aug

Tomato WaterYes, it seems I have tomatoes on the brain. When they are in season, local, bright red, juicy and fresh, there is absolutely nothing better. This fruit, which is commonly treated like a vegetable, is the base of so many gorgeous dishes. I love tomatoes, and I would have them every day, in so many different ways, if I could. But I have always been fascinated with one tomato preparation. A soup of a sort, tomato water, clear and lightly yellow in colour, but completely imbued with the scent and taste of tomato. You can serve this cold or hot, as a clear vegetarian consomme. You can also use it as a drink, adding it to gin and vermouth in a dirty martini, or with vodka, for a bloodless Mary!

I have always been fascinated by the science of this preparation. You use egg whites as a filter – boiling the egg whites with tomato puree. The egg whites become thick and pink, and suck up all the colour in the tomato puree while at the same time leaving behind all the flavour. When making the tomato water, I used the egg yolks to make a phenomenal garlic aioli which I used as a base for an open faced grilled cheese sandwich. Suddenly, grilled cheese and tomato soup have a whole new presentation – and its amazing! Your taste buds recognise what you are eating, and enjoy it, but this is not your old school dish. Its new, and fresh, and totally delicious.

This takes only a few minutes to put together. Its really fun to do with young people because they are very pleased with the alchemy and magic of the cooking. Easy, and haute. A perfect synergy 🙂

For about 2 – 3 cups of tomato water, you will need:

  • About 3 lbs / 1.2 kg / 6 – 7 cups chopped tomatoes (I used a mixture of ripe roma and plum) – seeds and skins and all
  • 1 tsp salt
  • 4 egg whites, beaten a little

Chop your tomatoes well, and then puree them, using your food processor, immersion blender, or blender.

Place the tomatoes, salt and egg whites in a medium saucepan. Over medium high heat, whisk the egg white – tomato mixture until it all comes to a boil.

Immediately reduce the heat to low, and allow to simmer for five minutes. Dont touch it, mix it, stir it or annoy it in any way.

While the tomato mixture is simmering, prepare a bowl, with a sieve over it. Line the sieve with very fine damp cheese cloth.

After about five minutes of simmering, you will see a thick, foamy, white crust over the water. Pour everything into the sieve, and allow to drain for at least 15 – 30 minutes.

You will have a perfectly clear tomato consomme. Delicious, healthy and a joy to present to those you love.

Make a fantastic grilled cheese and tomato soup that will blow people’s minds!

The tomato water will keep for up to 1 week, covered, in the fridge.

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Blueberry Banana Smoothie

19 Jul

come to mama!Today, I needed to take a break from all the richness that I cook. Dont get me wrong, I adore burnt cheese, tacos, and cakes. But a woman cannot live like that every day, even if everything is made from scratch, and I try and pay attention to fruits, vegetables, proteins and chocolate 😉

Today, I needed to be healthy. I wanted something that would be immensely satisfying, but at the same time would boost my immune system and soothe my rather too full tummy. I wanted something easy to consume, and yet full of vitamins, minerals, and all that other good health stuff.

Miles, my sister’s husband, regularly has a fruit smoothie for breakfast. It inspired me. Fruit smoothies can be decadent and delectable, while at the same time being incredibly good for you. And they are easy to make provided you have a blender or immersion blender. So yes, a smoothie. For breakfast, and that was about it the whole day save some water. I needed to feel full, but at the same time, I needed to give my system a little time to relax. That, and I know I am going to Nathalie’s Gourmet for dinner tomorrow night!

I chose the ingredients for my smoothie very carefully. Blueberries were at the top of my list. These are the ultimate superfood, and I think its just wonderful that they are such a pleasure to consume as well! I did some research, and blueberries just blow me away.

  • Tufts University analyzed 60 fruits and veg for antioxidant properties, and the gorgeous blueberries won, rating highest in their ability to destroy free radicals.
  • They are a veritable youth tonic. Anthocyanidins in the blueberries stop free radical damage to cell and tissues, veins and vascular system.
  • Blueberries contain a huge amount of vitamin C.
  • Blueberries are better then red wine for protection against heart disease.
  • Ellagic acid in blueberries blocks the metabolic pathways that lead to cancer.
  • Kaempferol a flavinoid that reduces the risk of ovarian cancer is abundant in blueberries.
  • They also contain fibers and tannins which promote digestive health.
  • And the same compounds found in cranberries that prevent or eliminate urinary tract infections are also present in blueberries.

Still not convinced? Just do a search for blueberries online, and be amazed at the extraordinary properties of this fruit.

As a cook, it doesnt hurt that blueberries are just so damn sexy and gorgeous. The blue purple berry is just so beautiful to look at. And the taste – tangy, sweet, sour, bright. Stunning. When blended, blueberries add a stunning purple hue to any smoothie, and I love the fact that you can actually see the healthiness you are about to consume!

A perfect complement to the blueberry, and a pretty amazing fruit in its own right, is my favourite, the banana. Sweet, and creamy, tasty and yet chock full of potassium, fiber, vitamins and minerals, the banana is the perfect addition to any meal. I love bananas anywhichway. Sliced in yogurt as a cooling raita with spice Indian food. Baked in a cake. Eaten on its own. Frozen with chocolate. I froze some bananas (peeled) without chocolate, and they are perfect here. You dont have to add ice to get a cold smoothie because the frozen berries and banana do it for you while adding value.

As the basis for these beautiful fruits, fat free Greek yogurt is phenomenal. It adds its own tangy creamy taste, but is also packed with calcium, phosphorus, riboflavin-vitamin B2, iodine, vitamin B12, pantothenic acid-vitamin B5, zinc, potassium, protein and molybdenum. And, it has wonderful little live bacteria in it which boost the immune system, regulate the digestive tract, and can boost good cholesterol while lowering bad. I try and use low fat or fat free yogurt because to me, it tastes very similar to its fattier sibling, while being much healthier. If you are a vegan, try one of the great soy yogurts out there. They work almost as well, and add a creamy rich consistency to the smoothie.

And finally, honey is a another extraordinary substance – raw honey has anti-bacterial, anti-fungal, and anti-viral properties that astound me. As a sweet alternative to sugar, I think honey cannot be beat. I keep lots of different types of honey in my fridge, but by far my favourite is Leatherwood honey, only found in Tasmania. Its almost medicinal, powerfully honey tasting honey. And sweet enough that you only need a little bit. If you are vegan, agave syrup is a great alternative, and healthy too. Or even a splash of fruit juice.

So, a smoothie for makan today. Delicious, healthy and satisfying. I think I might have a smoothie day every week just to give myself a little rest from all this eating. Whats next? Raspberries and …

For 1 smoothie you will need:

  • 3 small ripe frozen bananas (or 1 regular)
  • 1/2 cup frozen blueberries
  • 2 – 3 tbsp low fat yogurt
  • 1/4 cup low fat or fat free milk
  • 1 tsp honey or to taste

In a blender, or small bowl if you are using an immersion blender, combine the banana (chopped), blueberries, yogurt and milk. Pulse to combine. Taste. Add a little honey for sweetness and depth of flavour. Pulse gently again.

Pour into a large glass, and sip slowly, quietly thanking the universe for her bounty.

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Passion Fruit + Lime Cordial

7 Jul

This is not so much a recipe as instructions for alchemy. Its such a simple process, and the results are sublime. In South Africa, passion fruit and soda is on every menu, and passion fruit cordial is easily available year round. Its not so easy to get elsewhere – and when it is, it tastes chemical and nasty.

But real passion fruit cordial, made sharp and bright with the addition of fresh lime, is a drink for every summer’s eve. Refreshing, delicious, more-ish and perfectly blendable with everything from soda to vodka. This is something that if you have a large fridge, you should keep on hand all the time. Even in the darkest winter, a splash of passion fruit cordial can brighten up your day.

And just remember – you can use this to flavour all sorts of things. From a salad dressing to a sauce, to fruit for a crumble or whipped cream; this golden, glowing syrup is fantastic.

  • 4 cups white sugar
  • 2 cups water
  • Juice from about 12 limes (approx ½ cup) – don’t worry, include the pips!
  • About 24 passionfruits (depending on size, and ripeness – about 2 cups in total)
  • Lime oil (totally optional)

Over high heat, in a large, heavy pan, dissolve the sugar in the water. Add the lime juice. Let this mixture come to a rolling boil. As it does, you will see the syrup become clear, and the pulp and pits from the lime juice will rise to the top and become foamy.

Take the syrup off the heat, and add all the pulp and seeds from your passion fruits. I cant really tell you how many to use as passion fruit is so variable in terms of flavour and ripeness. You will need less of the really ripe ones (with wrinkly deep purple brown skins) but I have made this with great success with under ripe passion fruit – I just used a whole lot more! You will need at least 2 cups of passion fruit pulp.

Bring this mixture to the boil again.  It should take about 5 minutes.  As it boils, add a tiny splash of lime oil if you have it to brighten the taste even further.

Once it has boiled, take off heat, and leave to steep for up to 8 hours. If its summer time, or you live in a country where ants will be attracted to this sticky sweet syrup, make sure that you put the pan in a sink of water. This will let the syrup cool and the flavours meld, without you having to worry about finding a trail of ants drunk on passion fruit!

Once cooled, taste. It should be sweet sweet essence of passion fruit. If its not, add more passion fruit, and bring to the boil again, and cool once more!

Drain this syrup through a mesh, pressing down on pulp and seeds to extract full flavour. Bottle and keep for up to 6 months in the fridge.

Serve syrup in a tall glass with ice and heaping amounts of soda water, and a sprig of mint. So delicious, you wont be able to believe it.

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