Go for tea - again!

I already have a post about this, but I just had to reblog another.

This is my third visit, the sticky sweet condensed milk toast is as good as ever. Pineapple slush this time because they ran out of my regular lychee favourite but it was very smooth and refreshing... a good choice for this hot summer day!

So I'm going to say, if you haven't gone already then be sure to GO FOR TEA! ;-)

Watermelon-raspberry-strawberry-passion fruit blended ice

You'll need:

- Pureed and strained watermelon fruit (this can be made ahead and frozen!)

- Strawberries (fresh or frozen)

- Raspberry (fresh or frozen

- Passion fruit (remove the seeds and pulp and strain - can also be frozen in little ice cubes if mixed with some other fruit juice as it's concentrated alone)

- A squeeze of lemon

- Simple syrup to taste

Now buzz and blend it all together!!! If you need ice add some, if the fruits are frozen you probably won't need any.

Just a tad bit of passion fruit is enough to add a lovely exotic fragrance.

Crunchy zucchini fries

Crunchy Zucchini Fries


What you will need:
-Fresh zucchinis (the smaller the better and less bitter)

- Egg

- Cornmeal

- Salt & black pepper

- Hungarian smoked paprika or any spice you like

- Olive oil


Directions:

1. Preheat oven to 400 or 425 F. Wash and dry your zucchini, cut the ends off and begin cutting them in thick strips (too thin and they will get soggy, remember there is a lot of moisture inside a zucchini)

2- Prepare a plate with beaten egg. I seasoned the egg with some salt and pepper. Throw the zucchini in and toss until all are coated.

3- In a large container (with a tight fitting snap on lid OR in a large zip lock type bag) Add your corn meal, salt and pepper, paprika and any other seasoning's you like.

4- Add your zucchini into the bag and shake well, or close the container lid and shake shake shake until all are coated evenly.

5- Have a large tray ready lined with parchment, now lay out your zucchini nicely so they are not too crowded. Drizzle with olive oil .. all of them need a light drizzling to develop a browned and crispy cornmeal coating.

Bake and allow some crispiness to develop then flip over for all sides to brown evenly.

Serve with a salsa, ketchup or your favourite sauce. A creamy mayo based sauce would be yummy too.

Dutch Baby!

Dutch Baby with Orange Sugar

adapted from Gourmet April 2009

Print this recipe!

• 1/3 cup sugar
• 2 teaspoon grated orange zest
• 3 large eggs at room temperature 30 minutes (run then under warm water if you’re in a hurry)
• 2/3 cup whole milk at room temperature ( I used 2% and was happy)
• 2/3 cup all-purpose flour
• 1/4 teaspoon pure vanilla extract
• 1/8 teaspoon cinnamon
• 1/8 teaspoon grated nutmeg
• 1/8 teaspoon salt
• 1/2 stick unsalted butter, cut into pieces

Put skillet on middle rack of oven and preheat oven to 450°F.

Stir together sugar and zest in a small bowl.

Beat eggs with an electric mixer at high speed until pale and frothy, then beat in milk, flour, vanilla, cinnamon, nutmeg, and salt and continue to beat until smooth, about 1 minute more (batter will be thin).

Add butter to hot skillet and melt, swirling to coat. Add batter and immediately return skillet to oven. Bake until puffed and golden-brown, 18 to 25 minutes.

Serve immediately, topped with orange sugar.

Much thanks to Joy the baker for the recipe

... And a million hugs for my sister N, who whipped up this lovely breakfast for us all!! The animals and I watched her attentively as she put it all together.