Strawberry Margarita Granita

Strawberry Margarita Granita

A frozen cocktail for dessert… this is so delicious and a very refreshing end to a meal.  It contains as much alcohol as you’d expect to find in a cocktail, so be careful!

Serves 4

Prep time:   15 minutes

Freezing time: 3 hours

Ingredients

50g caster sugar

400g strawberries

4 limes

100ml tequila

50 ml orange liqueur (Triple Sec, Cointreau or Grand Marnier)

Method

1.    Place the sugar in a pan with 150ml water and heat gently, until the sugar has dissolved.  Set aside to cool.

2.    Hull and halve the strawberries and place in a food processor.  Add the juice of three limes and blitz until smooth.  Pass the strawberry mixture through a fine sieve into the cooled syrup and then stir in the tequila and orange liqueur.

3.    Pour the mixture into a shallow container and freeze for 3 hours.  Meanwhile thinly slice the remaining lime, place on cling film and place in the freezer.

4.    Scrape the surface of the granite with a folk to loosen the crystals.  Spoon into 4 tumblers or margarita glasses, serve with a slice of frozen lime.  Enjoy!  I would make double the quantity as your guests will want more.

9 Alkaline Foods That Will Help Clean and Remove All Acids From Your Body

Our bodies need to have a balanced pH so that our health is at an optimal level. However, when one’s balance is disrupted by consuming excessive amounts of acidic foods, the risk of serious health problems like inflammation, toxic deposits, poor immunity, and vulnerable organs is much higher. This being said, we decided to share a list with the 9 best alkaline foods to restore the balance in your body and preserve your well-being.

9 Best Alkaline Foods

Almonds

Almonds are abundant in nutrients and essential fatty acids. They are beneficial for the hair, skin, brain, and muscle mass as well. They are so potent that they can help you decrease the bad cholesterol levels and trigger a successful weight loss.

Cucumbers

This delicious veggie is a natural diuretic that can hydrate the whole body and balance the pH by removing all toxins stored in the body. Fresh cucumber juice was found highly beneficial in the elimination of surplus uric acid too.

Cabbage

This cruciferous veggie will supply the body with crucial nutrients like forage and magnesium that will keep the digestive system, immunity, and alkalinity balanced. What’s more, as it is rich in fiber, this vegetable can avert specific cancer types.

Plum tomatoes

They are abundant in vitamins A, C, and E and water are highly beneficial against skin disorders. They will also regulate the calories and cleanse the urinary tract of all infections and resolve any bladder problems.

Grapefruit

This tasty fruit contains compounds that are known to stimulate the metabolism, control the weight, and expel any surplus body fat. It is low on sugar and though it has an acidic taste, it is an alkaline fruit.

Lime

This citrus fruit is rich in vitamin C and it has the power to remove all toxins and bad bacteria from the urinary tract.

Lemon

This is the best fruit for a proper detox of the digestive system and the restoration of the pH balance in the body. They are also great allies in the weight loss process and though they have an acidic taste, they are alkaline in nature and have the ability to regulate the sugar levels in the blood.

Basil

This herb contains vitamins K and C, iron, calcium, and omega-3 fatty acids. These nutrients assist the body’s detoxification processes and lower the acid levels in the blood. It is also beneficial for the removal and dissolving of kidney stones.

Cantaloupe

They have a lot of water, beta-carotene, vitamin B, and important phytochemicals that assist the body in the fight against accumulated toxins. What’s more, when consumed regularly, this fruit will trigger the production of white blood cells and support the pH balance.

Greek Lemon Chicken Salad

Greek Lemon Chicken Salad

This salad brings together some delicious flavours of Greece in a dish that is super tasty, fresh and easy to prepare!

Serves 4

Prep time:  15 minutes (1-hour marinating time)

Cooking time: 45-50 minutes

Ingredients

50ml olive oil

4 garlic cloves, peeled & crushed

¼ tsp cracked pepper

Pinch of salt

¼ tsp chilli flakes

1tsp dried oregano

½ tsp dried thyme

2 lemons, one juiced & zested, one cut into quarters

1kg chicken thighs

For the salad

1 red onion, peeled & finely sliced

20 cherry tomatoes, halved

1 cucumber, roughly chopped

100g olives, pitted & drained

200g feta cheese, chopped

1tsp dried oregano

Freshly ground salt & pepper

Method

1.    In a large bowl add the oil, garlic, pepper, salt, chilli, oregano, thyme, juice and zest of one lemon and mix.  Add the chicken thighs, massage the marinade into the chicken, cover the bowl with cling film and place in the fridge for at least an hour.

2.    Preheat the oven to 200°C/180°C/Gas Mark 6 and place the chicken and marinade into a roasting tin with the remaining lemon wedges.

3.    Roast for 45-50 minutes, basting occasionally until the chicken is browned and crispy.  Remove from the oven and set aside to rest.

4.    Meanwhile put the onion, tomatoes, cucumber and olives into a salad bowl and season to taste.

5.    Scatter with the feta, sprinkle over the oregano and toss through.  Now drizzle over the remaining lemon oil from the roasting tin.  Serve the salad with the chicken, enjoy!

Chocolate Orange Biscuits

Chocolate Orange Biscuits

These are my husband’s ultimate favourite biscuits, they are a perfect accompaniment for a coffee break!  Absolutely deliciously moreish….!

Makes 15-20

Prep time:  10 minutes

Cooking time: 20-25 minutes

Ingredients

350g self-raising flour

Pinch of salt

200g caster sugar

1 tbsp ground ginger

1 tsp bicarbonate of soda

100g milk chocolate, chopped

125g oz butter

75g golden syrup

1 orange, zest & ½ orange juiced

1 egg beaten

Method

1.    Preheat the oven to 180°C/160°C/Gas Mark 4 and lightly grease your baking trays to make 15-20 biscuits.

2.    Sieve the flour, salt, caster sugar, ginger and bicarbonate of soda into a large mixing bowl, add the chopped chocolate.

3.    Heat the syrup, butter and juice of ½ an orange together in a pan on a very low heat with until all the butter has melted.  Set aside until it cools slightly.

4.    Add the butter mixture to the dry ingredients, add the egg and orange zest and mix thoroughly.  Using your hand, mould the dough into 15-20 even sized balls.

5.    Place on the baking trays well apart from each other, then flatten slightly with your fingers.

6.    Place in the oven for 15-20 minutes, then transfer to a wire rack to cool.  Enjoy!

Homemade Hummingbird Cake

Tender, moist cake recipe with crushed pineapple, pecans, and coconut with a cream cheese frosting. An old Southern tradition to make this cake when the preacher comes by for a visit!

INGREDIENTS:

Cake:

3 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

1/2 teaspoon cinnamon

2 cups of sugar

3 eggs

1 cup of vegetable oil

2 teaspoons vanilla extract

1 20-ounce can crushed pineapple, with juice

1 1/2 cups finely chopped pecans or walnuts, divided

1 cup flaked coconut (optional)

Cream Cheese Frosting:

1 8-ounce package cream cheese, at room temperature

1/2 cup (1 stick) butter, at room temperature

1 teaspoon vanilla extract

2 cups powdered sugar, sifted

INSTRUCTIONS:

Cake:

Sift together flour, baking soda, salt and cinnamon; set aside.

Combine sugar, eggs, oil and vanilla and mix on medium-low speed with an electric mixer until creamy. Slowly mix in flour mixture until just combined.

Add pineapple (undrained), 1 cup chopped pecans and coconut then continue mixing on medium-low speed until all ingredients are thoroughly combined (about 1 minute).

Spray a 3-quart 13x9 baking pan with cooking spray. Pour cake batter into pan and bake at 350 degrees for 45-50 minutes or until cake is set in the center and a toothpick inserted comes out clean.

Cool cake completely in pan then the frost with Cream Cheese Frosting. Sprinkle remaining 1/2 cup chopped pecans over cake. Store in refrigerator.

Cream Cheese Frosting:

Whip cream cheese, butter and vanilla with an electric mixer until fluffy (about 2 minutes). Beat in powdered sugar (add more if necessary to reach desired consistency).

source: southyourmouth.com

Cracker Barrel Meatloaf

You Need: 

2 eggs

2⁄3 cup milk

32 Ritz crackers, crushed

1⁄2 cup chopped onion

4 ounces shredded sharp cheddar cheese

1 teaspoon salt

1⁄4 teaspoon pepper

1 1⁄2 lbs ground beef

1⁄2 cup ketchup

1⁄2 cup brown sugar

1 teaspoon mustard

DIRECTIONS

Preheat oven to 350.

Beat eggs. Add milk and crackers. Stir in onion and cheese. Add ground beef. Mix well. Shape into a loaf.

Bake at 350 for 45 minutes.

Combine ketchup, brown sugar and mustard to make topping. Spoon half of the topping over the meatloaf after 30 mins of baking. Return loaf to oven for 10 more mins of baking. Spoon the rest of the topping over meatloaf, return to oven and bake for 5-10 mins more.

The Best Potato Salad

The Best Potato Salad

Potato salad is a summer favourite and easy to rustle up.  I have made many variations but this has to be the best – it is so tasty and simple to make!

Serves 4

Prep time:  10 minutes (plus cooling time)

Cooking time: 15 minutes

Ingredients

500g New Potatoes, halved

2tbsp extra virgin olive oil

1tbsp red wine vinegar

1 tbsp Dijon mustard

125g mayonnaise

1tbsp wholegrain mustard

3 anchovies, finely chopped

2 tbsp capers

3 spring onions, finely sliced

Small handful of fresh mint, finely chopped

Small handful of fresh flat leaf parsley finely chopped

Method

1.    Boil the potatoes in salted water for 12- 15 minutes until tender.  Meanwhile whisk together the oil, vinegar and Dijon mustard in a large bowl.  When the potatoes are cooked drain and toss in the oil, set aside to allow to cool.

2.    In another bowl mix together the remaining ingredients.  When the potatoes are cool toss through the mayonnaise mixture, garnish with herbs and serve.  Enjoy!

Chicken, Avocado & Pancetta Salad

Chicken, Avocado & Pancetta Salad

This chicken salad recipe is the perfect summertime light bite.  The chicken & pancetta give depth of flavour and the lettuce, avocado and tomato give it freshness, finished with homemade honey & mustard dressing. Delicious!

Serves 2

Prep time:  10 minutes

Cooking time: 10 minutes

Ingredients

Honey & Mustard Dressing

50ml water

1 tbsp honey

1 tbsp Dijon mustard

¼ tsp caster sugar

1 tbsp white wine vinegar

120ml extra virgin olive oil

1tbsp wholegrain mustard

Freshly ground salt and pepper

For the salad

1tbsp olive oil

2 chicken breasts, skinned & butterflied

100g smoked pancetta, cubed

1 large baby gem lettuce

1 large handful baby spinach leaves

1 large avocado or 2 small avocados, sliced

10 baby plum tomatoes, halved

½ red onion, peeled & finely sliced

Method

1.    For the dressing, place the water, honey, Dijon mustard, sugar and white wine vinegar into a food processor and blitz.  Continue to run and drizzle in the oil slowly until the dressing begins to thicken.  Stir through the wholegrain mustard and season to taste.  The remaining dressing can be stored in the fridge for up to 2 weeks.

2.    For the salad, heat the oil in a large frying pan and cook the chicken 2-3 minutes on each side until cooked through It may take a lot longer depending on the thickness.  Remove from the pan, allow to rest and then slice into chunky strips.

3.    In the same pan, cook the pancetta until crispy and golden.  Transfer to kitchen roll to absorb the fat.

4.    In a salad bowl toss the lettuce, spinach, avocado, tomatoes, onions and 3 tbsp of dressing.  Divide between two serving plates, top with chicken, pancetta and the remaining dressing.  Enjoy!

Roquefort Stuffed Burgers

Roquefort Stuffed Burgers

If you love blue cheese, you will love these burgers stuffed with Roquefort cheese.  They are absolutely delicious as you get a great taste of oozing blue cheese in every mouthful.  Ideal recipe for a summer barbecue!

Serves 6

Prep time:  10 minutes (1-2 hours chill time)

Cooking time: 10-15 minutes

Ingredients

150g Roquefort cheese, crumbled

200g unsalted butter, softened

Small handful fresh flat leaf parsley, finely chopped

1kg minced beef

1 red onion, finely chopped

2 garlic cloves, peeled & crushed

1 tbsp Dijon mustard

½ tbsp Worcestershire sauce

2 egg yolks,

Freshly ground salt and pepper

Vegetable oil for brushing

To serve

6 rolls of your choice, split (I used brioche)

4 tomatoes, sliced

Rocket leaves

Method

1.    In a bowl, mix together the cheese, butter and fresh parsley.  Cut a sheet of cling film and add the cheese to form a cylinder about 4-5 cm in diameter.  Roll in the cling film to make a sausage shape and place in the freezer for 1-2 hours.

2.     In a large bowl mix together all the remaining ingredients and season.  Divide into 12 evenly sized patties. 

3.    Remove the cheese roll from the freezer and allow to soften slightly and slice into 6 even slices.

4.    Add a slice of cheese to 6 of the patties and then top with the remaining patties.  Pinch the sides to make sure the cheese is fully encased.  Place in the fridge until you are ready to cook.

5.    Now brush the patties with a little oil.  Heat a chargrill or pan grill, when smoking hot cook the burgers for 4-5 minutes on each side.

6.    To build the burger place slices of tomatoes on a slightly grilled roll, add the burger and top with a small handful of rocket leaves, serve.  Enjoy!

PINA COLADA RUM CAKE

Ingredients:

1 box Duncan Hines Classic Golden Butter Cake mix (preferred mix) or Classic Yellow

1/4 C (4 oz.-1 stick)  unsalted butter, softened

3 large eggs

8-oz. can crushed pineapple in juice, drained (reserve juice to make 1/4 cup)

1/4 C reserved juice of crushed pineapple

1/4 C Malibu Rum (or any light rum)

Preheat oven to 350 degrees.  Spray Pam for baking into a bundt pan.  Using an electric mixer, combine cake mix, butter, eggs,

1/4 C reserved juice and 1/4 C Rum, beat at low speed to combine.  Beat at medium speed for two minutes.  Fold in drained crushed pineapple.  Pour batter in prepared pan  Bake 33-36 minutes or until toothpick inserted comes out clean.  While cake is

baking, prepare glaze.

How to make it

Glaze:

1/2 C cream of coconut (Coco Lopez)

1/2 C Malibu rum

1/4 C confectioner’s sugar

Shake cream of coconut can well before measuring.  Add cream of coconut to small saucepan and heat just until bubbles form.

Remove from heat and stir in rum.  Set aside.  When cake is done baking, set on rack.  Use a thin bamboo skewer to poke holes in cake.

Pour half of glaze over warm cake, letting it soak in.

When cake is cool, turn onto serving plate.  Whisk together remaining glaze with confectioner’s sugar until smooth and drizzle over top of cake.