SUMMER COOLERS

SUMMER COOLERS

MAY DAY Ingredients >> 2 ripe peaches, pitted and roughly
chopped >> 4 strawberries, cubed >> flesh and seeds of 2 passion fruit >> 1 glass cloudy apple juice >> 1 tbsp superfine sugar >> 2 tsp grated fresh ginger >> A dash of black rum (optional) >> Crushed ice >> Blueberries and mint for garnish Method >> Blend all the ingredients together
with crushed ice. >> Pour the mix into two glasses. >> Garnish with some blueberries and
some mint leaves.
VIRGIN MOJITO Ingredients >> 8 mint leaves >> Half a lime >> 1 tsp Sugar >> Half a glass lemonade/club soda Method >> In the bottom of a pitcher add the sugar, mint leaves, and juice from the
lime. Use the back of a spoon to crush
and mix the ingredients together. >> Add club soda or lemonade to the
mixture. >> Garnish with lime slices.
STRAWBERRY BLITZ SMOOTHY Ingredients >>1 cup of frozen strawberries >>1 banana >>2 cups of ice >>1 tbsp strawberry crush syrup Method >>Put the strawberries, chopped banana
and crushed ice into the blender.
Blend the fruits and the ice for about
five to 10 minutes till its smooth. >>Add to the puree, the strawberry
syrup and blend again. >>Pour the drink a margarita glass, and
garnish with strawberries on a toothpick or a banana slices on the rim.
ROSEMARY-CUCUMBER LEMONADE Ingredients >> 3 large cucumbers >> 1 tbsp chopped rosemary >> 1 cup water >> 1/2 cup lemon juice >> 3 tablespoons agave syrup Method >> Peel and chop two cucumbers and slice one for the garnish of the drink. >> Blend the chopped cucumbers with the rosemary and make a puree out of it. >> Pour the puree through a mesh strainer and extract all the juices. >>Add one cup water, lemon juice and agave syrup to the cucumber-rosemary puree. Stir the mixture well. >> Divide among 4 glasses with crushed ice in it. Garnish your cooler with cucumber slices and rosemary sprigs.

Mushroom Pasta

Mushroom Pasta

Ingredients Penne pasta (uncooked): 60 gm
I Olive oil: 40 ml 
I Chopped red onion: 20 gm
I Chopped garlic: 10 gm
I Crushed red pepper: 5 gm
I White mushroom (sliced): 100 gm
I Tomato sauce: 30 gm 
I Black olives: 20 gm 
I Chopped drained capers: 3 tbs
I Salt: 1 tsp
I Grated parmesan cheese: 30 gm

Method I In a large saucepan, cook pasta in salted water. Drain and set aside. I Meanwhile, in a large skillet over high heat, heat olive oil until hot. Add onion, garlic and red pepper; cook, stir until garlic is fragrant. I Add mushrooms; reduce heat to mediumhigh; cook, stir until golden for five minutes. I Add blanched skinned tomatoes and tomato sauce; reduce heat to medium; simmer uncovered, until slightly thickened. I Stir in olives, capers and salt; add reserved drained pasta. Add parmesan cheese. I Simmer until pasta absorbs the sauce till three minutes.
Serve immediately.