Drink, anyone?

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The weather is glorious and it’s a Friday afternoon, so I think we can all agree you deserve a sit down and a drink. What better than this limonada de coco recipe to cool off and enjoy the summer afternoon?


Frozen Coconut Limeade [Limonada de Coco]

This drink is as tart as a good glass of lemonade and as refreshing as a slushie with the decadence of a milkshake. It’s barely sweet, simple as written and, I imagine, endlessly tweakable with whatever sounds good to you. I don’t think it would be unwelcome with mango or pineapple chunks blended in. I bet you could use canned cream of coconut (the sweet stuff) or sweetened condensed milk as a sweetener instead of sugar. You could add cinnamon or nutmeg on top, Caribbean-style. You could add white rum, grownup-style. You could make it sweeter, kid-style. But we had it just like this, and we’re going to do it again all summer.

Yield: 3 cups/720ml (divides into 4 smallish glasses)

2 1/2 cups crushed or small ice cubes
1 cup coconut milk, well-shaken if from a can
1/3 cup lime juice (from about 3 limes)
3 tablespoons granulated or superfine sugar (more or less to taste)
Lime slices for garnish

Blend everything until it reaches your desired consistency — almost smooth, for a crunchier effect, or fully smooth, for a milkshake/creamier effect. Pour into glasses, garnish with lime and don’t forget to share.

Thanks for the recipe to Smitten Kitchen.


If you’re still a bit peckish despite the drinks, how about a baked goat’s cheese salad? Inspired by a star dish at Californian restaurant Chez Panisse, this should definitely be in everyone’s repertoire!


Alice Waters’ Baked Goat Cheese with Spring Lettuce Salad
Serves 4

12 ounces fresh, mild goat’s cheese (such as Haystack’s Boulder Chèvre)
Leaves from 4 sprigs thyme, chopped
Leaves from 1 small sprig rosemary, chopped
235ml extra-virgin olive oil
80g panko breadcrumbs
1/2 baguette loaf, cut into eight 1/4-inch-thick slices
1 teaspoon sherry vinegar
1/2 teaspoon coarse kosher or sea salt
1/4 teaspoon freshly ground black pepper
2 1/2 tablespoons walnut or extra-virgin olive oil
225g baby lettuces or salad mix, washed and dried
110g toasted walnuts, coarsely chopped

Shape the goat’s cheese into eight 1 inch-thick discs and put in a container just big enough to hold them in one layer. Sprinkle cheese with herbs and pour on olive oil. Cover and chill at least 12 hours and up to a week. One hour before baking, pop them in the freezer to firm up.

Preheat oven to 180°C. Remove cheese from marinade and roll all sides in panko, pressing gently so the crumbs adhere. Arrange on a large baking sheet and bake until golden, about 15 minutes, turning over halfway through. Add baguette slices for last 5 minutes of baking.

Whisk together vinegar, salt, pepper, and walnut oil. Put lettuces in a large bowl, drizzle with just enough dressing to coat, and toss gently and thoroughly.

Divide lettuces among 4 plates, sprinkle with walnuts, and to each plate add 2 goat-cheese disks and a baguette slice. Serve immediately.

Reproduced with thanks from the Kitchn.


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