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Lorraine Pascale’s Fast, Fresh and Easy Food. Lorraine Pascale
Читать онлайн.Название Lorraine Pascale’s Fast, Fresh and Easy Food
Год выпуска 0
isbn 9780007489671
Автор произведения Lorraine Pascale
Жанр Кулинария
Издательство HarperCollins
Ahh, mojitos. My Achilles heel, for sure. Whether they be alcoholic or virgin, I love these sugary South American drinks. Strawberries can be substituted with other fruit, such as blackberries or raspberries, and the rum replaced with extra soda water or lemonade for a non-alcoholic version.
Time from start to finish: 15 minutes
Makes: 4
Equipment: Four 350ml glasses, rolling pin, straws or cocktail stirrers
3 limes
8 tbsp demerara sugar
12 strawberries
400g crushed ice
Small handful of fresh mint
250ml white rum
250ml soda water or lemonade (or even Pimm’s)
+ Cut the limes into quarters lengthways and put three pieces in the bottom of each of four 350ml serving glasses. Make sure the glasses are wide enough to fit the end of a rolling pin in. (You’ll see why.)
+ Add 2 tablespoons of the sugar to each one. Then, using the end of a rolling pin, squash everything together to squeeze the lime juice out and mix with the sugar.
+ Hull the strawberries (cut out the green bit with the point of a sharp knife) and add three to each glass. Then very gently crush them a bit too.
+ Fill the glasses almost to the top with the crushed ice. Pick and reserve four nice mint sprigs from the bunch and then rip the remaining leaves off the stalks and scatter them onto the ice. Divide the rum evenly between the glasses and then top with the soda water or lemonade.
+ Mix everything together with a spoon, then add a sprig of mint to each glass and serve at once with a straw or cocktail stirrer popped in.
To prepare the containers for this luscious lemon drink, sterilise a 1-litre glass bottle with a stopper or a Kilner jar in the dishwasher on the hottest wash, or carefully put them in just-boiled water (off the heat) for a couple of minutes and dry with a clean tea towel.
Prep time: 10 minutes
Infusing time: from 1 day to 3 months
Makes: 1 litre
Equipment: Medium pan, zester, 1-litre glass bottle with a stopper or a Kilner jar (sterilised), fine sieve
300g granulated sugar
200ml cold water
8 lemons
600ml vodka
+ Put the sugar in a medium pan over a low to medium heat with the water. Cook for a few minutes, giving it a stir from time to time, until the sugar has melted. Then turn up the heat, bring to the boil and leave to bubble away for 2 minutes.
+ Meanwhile, give the lemons a wash in hot soapy water to get rid of the shiny, waxy coating and then rinse and dry them well. Finely grate the zest, avoiding the white pith, and set aside.
+ Remove the syrup from the heat, carefully add the vodka and stir in the lemon zest.
+ Pour into the sterilised bottle or jar and leave to infuse for at least 1 day, but up to 3 months. The flavour will develop further the longer you leave it.
+ Once ready, strain the liquid through a fine sieve to remove the zest. Serve freezer cold.
‘Believe deep down in your heart that you are destined to do great things.’
Joe Paterno
My first experience of soup was the rich, red tomato variety, poured straight from a can, but as I learned more about food, I began to see that there was so much more to soup than that. My idea of a soup is something jam-packed full of taste and texture, with layers and layers of flavour, which can be achieved in a reasonable time span for maximum impact. I love to make large batches of soup and pour some into a flask for part of my laptop lunch. Of course, other light bites such as Aussie Sweetcorn Breakfast Fritters are a must when a small meal is desired or as a precursor to a larger one. I wasn’t sure where on earth to put my Pizza Expressed Three Ways, and so placed it in this chapter for a pleasing light bite.
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Great