With the scorching sun right above us, the season of summer is here to stay. The holidays have begun and so will the brunches, dinners and cocktails. Cool, refreshing and inventive, these recipes will definitely make you the ultimate host!
Mango Popsicle
Dare to be a little different and try these refreshing popsicles for one of those lunch parties.
Ingredients
1 cup mango juice
5 gm ginger, peeled
10gm basil
Pinch of salt
Pinch of pepper
20g liquid glucose
Method
- Mix all the ingredients. Bring this mixture to a boil.
- Strain the mix and pour it in shot glasses.
- Cover the glasses with cling wrap and insert a stick, piercing through the wrap.
- Freeze overnight, remove from glass and serve.
Som Tam Rolls
A healthy summer snack for all the seafood fanatics out there.
Ingredients
5 rice paper strips
50g raw mango
50 gm raw papaya
5 gm garlic
10g peanuts, roasted
5 gm palm sugar
1 tsp fish sauce
3 gm shrimp paste
2 Thai red chilli
1 tsp lime juice
Method
- Crush a handful of unsalted peanuts and keep aside.
- Melt palm sugar in a small pan on low flame with 2 tbsp of water. Wait till it turns thick.
- Peel the papaya and mango and shred into thin strips. Soak them in cold water.
- Take the chilies and peeled garlic and crush them lightly.
- Add the shrimp and the fish sauce and continue crushing. Add the crushed peanuts and mix well.
- Toss the raw mango and papaya with the dressing.
- Make rolls like cigars with the filling using rice paper.
- Serve them with a sweet chilli sauce.
Calamari Pina Colada Salad
This is your regular Pina Colada with a twist! A light spike converts this all-time favourite summer refresher into a salad.
Ingredients
30 gm calamari
100g desiccated coconut
1 slice pineapple,canned
1 tsp white rum
1 ½ tsp coconut milk
1 ½ tsp cream
2 tbsp fresh pineapple juice
¼ cup extra virgin olive oil
25g Romaine lettuce
25g iceberg lettuce
1 zucchini, green, yellow
5g sesame seeds
Method
- Coat the calamari with desiccated coconut and keep aside.
- Prepare the dressing using olive oil, rum, pineapple juice, coconut milk, salt and pepper.
- Grill pineapple and keep aside. Slice zucchini length wise and marinate with salt, pepper and lime juice.
- Deep fry the calamari and drain the oil. Start arranging the salad by tossing the lettuce in the dressing. Top the salad with rolled zucchini and the fried calamari.
- Keep the pineapple on all four sides of the salad, pour some olive oil and garnish with toasted sesame seeds.
Watermelon, Tomato, and Shrimp Broth
A one bowl meal enriched with the goodness of fruits, vegetables and sea food.
Ingredients
1 tomato chopped
½ cup watermelon juice
5gm fresh lemongrass stalk
5 shallots, chopped
5 gm ginger, chopped
5 gm basil
5 gm garlic, chopped
1 tsp olive oil
5 gm hot green chilli(Thai or Serrano), chopped
1 tsp lime juice
Pinch of Salt
¼ cup fish fume or seafood stock
3 shrimps
Method
- Heat oil in a sauce pan and add garlic, ginger, lemongrass, shallots with Thai chili and basil.
- Add chopped tomato and seafood stock and reduce.
- While the broth is simmering marinate the shrimp with salt and pepper, grill and keep aside.
- Add the watermelon juice and bring to a boil.
- Strain the liquid, add lemon juice and keep aside.
- Serve by placing the grilled shrimp in the middle and pour the soup around it.
- Garnish with a drop or two of olive oil.