I call this “Summer Salad” because I somehow associate the coolness of mint to summer. All of a sudden, it becomes omnipresent – fridge, salads, juices… And now that I’ve learned chopping it up like a professional, it makes life much easier 🙂
I’m not a heavy mint user in the salads, but with this one I’m quiet generous.
Not just the taste, but the camaraderie of white and green looks gorgeous as well. See for yourself…
Preparation Time: 10 minutes
Cucumber – 2 peeled and chopped
Dry mint – 1 teaspoon (optional)
Fresh mint – half a bunch. Chopped (I love using lot of it)
Yogurt – beaten. one cup
Olive Oil – to drizzle
Salt – As per taste
1. Mix chopped cucumber, dry mint, fresh mint, yogurt and salt.
2. While plating, drizzle some olive oil and garnish with some more chopped mint
P.S.: I’ve added tomatoes here. You may give them a miss, if you wish 🙂
Lime juice and lemon soda with loads of ice have always been my summer buddies. I do experiment with them, but the options are limited. No wonder, I have the gorgeous sunny lemons sitting in my fridge at all times. But only until I found this wonderful recipe on the net.
I couldn’t wait to try out this version of watermelon with a dash of fresh, aromatic and cooling mint to it.
Cooking Time: 15-20 mins
Serves: 20 glasses
Water – 12 cups
Lemon juice – 2 cups
Sugar – 1 1/2 cup or as per taste
Watermelon – 1 small or 1/2 large. Seeded and chopped
Fresh mint leaves – 15
Jalapeno – 1, seeded and chopped (Recipe says Jalapeno. I couldn’t find one. I used Chilly – half. Seeded and chopped)
1. Combine water,mint, jalapeno/chilly, sugar, watermelon, lemon juice and blend to a puree. The ingredients are quiet a quantity, so blend in batches.
2. Let the puree stand for 10 mins for the flavors to seep in. (I’m too impatient, so I usually give this step a miss 🙂 )
3. Strain the mixture through a sieve.
4. Leave it in the fridge for a while and for that extra cooling.
5. While serving, toss some ice cubes in the serving glass and pour the lemonade over. I love the way the cubes start to float in that bright scarlet liquid.
Beat the summer heat with this super-refreshing cooler.
Supersonic? Coz its the easiest, simplest and the fastest cake that’s made with least possible ingredients and labor. With its buttery yumminess and soft sponge, it makes a fabulous companion for tea and coffee.
Believe me, this one’s for the laziest bakers in the world 🙂
Preparation time: 25 minutes
Cooking time: 30 minutes
Serves: 8 – 10
- 225g – plain flour, sifted
- 225g – caster sugar
- 225g – butter, softened. Plus extra for greasing
- 6 egg yolks
- 1 egg yolk for glazing
- Preheat your oven to 180°C. Grease a 25 cm cake tin with butter and line the base with baking parchment.
- Whisk the egg yolk with 2 teaspoons of water for the glaze and set aside.
- Either in a large bowl using a wooden spoon or in an electric food mixer using the paddle beater, mix together the flour and sugar completely. Then add the butter and egg yolks and beat together until the mixture resembles a stiff dough.
- Press into the prepared tin, and flatten with a spatula. Brush with the glaze, then decorate by drawing a fork or rear-end of the toothpick across the cake in a crisscross pattern of lines.
- Bake for 30 minutes, or until it is a deep golden colour and a skewer inserted into the centre of the cake comes out clean.
- Remove from the oven and allow to cool in the tin for 10 minutes, then loosen the edges using a small, sharp knife and carefully remove the cake from the tin before placing on a wire rack to cool down completely.
So go on, ring your folks. With this cake, the coffee is bound to flow… and so are the conversations…