Rhubarb and orange smoothiePosted: May 29, 2016 Filed under: Drinks, Fruit, Vegetarian | Tags: Brunch, Fruit, Hugh Fearnley-Whittingstall, Orange, rhubarb, smoothie Leave a comment
It is also a good make-ahead dish. Just prepare the rhubarb and keep it on the fridge until you need it.
Rhubarb and orange smoothie (adapted from Hugh Fearnley-Whittingstall’s River Cottage Everyday)
- 2–3 rhubarb stalks, about 175g, cut into 2cm lengths
- Finely grated zest and juice of 2 oranges
- 3–4 tsp honey
- 3–4 tbsp plain yoghurt
Put the rhubarb in a pan with the orange zest and juice, honey and 2 tbsp of water. Stir over a low heat until the honey dissolves.
Cover the pan and stew the rhubarb very gently for about 8 minutes, until it softens. Add a little water if it starts to look dry. Switch off the heat and leave to cool completely. (You can, of course, prepare the rhubarb a day ahead and keep it chilled overnight.)
Put the rhubarb mixture in a blender with the yoghurt and whiz until smooth. Taste and add a little more honey, if you like. Pour into 2 glasses and drink straight away.
Brunch pina coladaPosted: February 23, 2015 Filed under: Drinks, Fruit, Vegetarian | Tags: Basil, Brunch, Coconut, Pineapple Leave a comment
A no brainer for brunches… very easy to do and always a smashing success. Add a little bit of rum for a more festive occasion.
Breakfast pina colada (adapted from a recipe by Allegra McEvedy found in the Guardian)
- 1 400g can of pineapple pieces (no skin or core)
- 6-8 leaves Thai basil
- 400 mL of coconut milk
- 400 mL of coconut water
- Shredded coconut to taste
Put the pineapple and basil in the blender and top up with half coconut milk and half coconut water. Blend to form a liquid.
Taste and adjust the flavours if necessary. Add the shredded coconut.
Garnish with basil and serve
Mango lassiPosted: March 24, 2014 Filed under: Drinks, Fruit, Vegetarian | Tags: Brunch, Dairy, Drink, Lassi, Mango 2 Comments
Sweet and rich: the perfect drink to start off a brunch. And dead easy to do… Choose thinnish full fat natural yoghurt for best results.
Mango lassi (adapted from The Food Network)
- 500g of full fat plain yoghurt
- 500 mL milk
- 1 ripe mango.
- Sugar to taste
- Groung cardamom to taste
- Put all the ingredients into a blender and blend for 5 minutes.
Put all the ingredients in a large bowl and blend it for about 5min. Adjust the sugar if necessary. Poor into individual glasses and serve.
ApfelschorlePosted: August 2, 2010 Filed under: Drinks | Tags: Eating and drinking out, Fruit, Juice, Switzerland Leave a comment
Very sunny and hot Sunday afternoon in Basel. “Do you have something large, with a lot of ice and kind of sweet?”, I ask the waiter. “You might want an Apfelschorle“, he answers. He was right – it was just what I needed.