I am pretty sure that there will be plenty of households, which will have an overflowing fruit bowls ready for the coming year. Based on experience some of the fruits would end up disposed and rotten. But why not make used of them and get your daily intakes of 5 portions.
Juicing and milkshakes are easy recipes. And below is one that is appetising and refreshing.
1 pomelo, peeled and skinned (see above photo)
1 ripe papaya
Method of preparation:
Scoop out and discard the seeds from the papaya. Cut out the skin and put the luscious flesh into a food processor together with the peeled suha (pomelo).
I noticed the abundance of rosehip from my garden and I got to thinking if I could do something with them. My husband suggested a rosehip syrup that he remembers fondly from his childhood. The syrup was sweet-tasting and bursting with goodness of Vitamin C, just the drink, hot or cold, during the autumn season.
Anyway here is a recipe from Hugh Feanley-Whittingstall
Rosehip syrup is dripping with vitamin C and has long had a reputation for keeping colds at bay all winter. Far from being austere, though, it has a surprisingly tropical tang, with notes of lychee and mango. Diluted with about five parts cold water, it makes a delicious cordial drink, which kids will love, and a fantastic autumn cocktail for grown-ups. It’s also an indulgent alternative to maple syrup on ice cream, waffles and pancakes.
You will also need a jelly bag (or a clean cotton cloth and a big sieve)
Put two litres of water in a large pan and bring to the boil. Throw in the chopped rosehips, bring back to the boil, then remove from the heat, cover and leave to infuse for half an hour, stirring from time to time.
Strain the mixture through a jelly bag. (Alternatively, line a colander with a couple of layers of muslin and place over a large bowl. Tip in the rosehip mixture, and leave suspended over the bowl.)
Set the strained juice aside and transfer the rosehip pulp back to the saucepan, along with another litre of boiling water. Bring to the boil, remove from the heat, infuse for another half an hour and strain as before. Discard the pulp and combine the two lots of strained juice in a clean pan. Bring to the boil, and boil until the volume has decreased by half. Remove from the heat.
Add the sugar and stir until dissolved. Return to the stove, bring to the boil and boil hard for five minutes. Pour into warmed, sterilised jars or bottles and seal.
1 cantaloupe melon removed or scooped out from hard outer skin.
sugar or honey, to taste
1/2 cup ice cubes
1 cup milk
Method of Preparation:
Remove the seed of the melon completely. (if you have time, instead of recycling, I hope, the seeds, clean them and then dry in the bright sunlight or in a not to hot oven. They are quite lovely as snack.) Cut the melon into cubes and put in a food processor.
Slice the mango, discard the stone but ensure to take out all the sweet bits still clinging from the stone, cut the mango luscious flesh into cubes and spoon in to the food processor as well.
Add a little sugar or a dollop of honey work.
Add the ice cubes and pour in the milk.
Turn on the food processor and blend until smooth.
One of the most delicious juices around is the pineapple juice. It is even more ambrosial if it is made from fresh pineapples.
The taste is only one factor in why one should be drinking pineapple juice. There are a few good reasons why one should. A glass of fresh pinya juice is full of goodness, it is packed with vitamins, minerals and anti-oxidants. I heard it is also a dieter’s friend.
The best way to consume pineapple juice is to have it fresh and therefore making it at home is ideal and we have got just the quickest recipe here.
Pineapple Juice Recipe
1 ripe pineapple
1 cup water
1 cup ice cubes
Method of preparation:
Ensure that the pineapple is ripe for it to be really sweet tasting 🙂 otherwise you might have to add a teaspoon or two of sugar to the recipe.
I had a salted caramel milkshake when we last went to Gourmet Burgers in Brent Cross. I absolutely loved it. The slight saltiness greatly compliment the sweetness of the caramel. It was really refreshing.
I wanted to make it at home and found a very easy recipe to follow which I have posted below.
Enjoy, kindly let me know how yours went! 🙂
300 ml cold milk
1 ½ tsp caramel sauce
sprinkling of sea salt
Tip the ice cream, milk, caramel sauce with a little sprinkling of sea salt into a food processor. Blend until smooth and frothy.
We had copious amount of mango juice whilst in the Philippines. Philippines is the best place for mango made recipes, including mango juice because of our species of mango called the carabao, which is the sweetest fruit when ripen.
Thank goodness, mangoes are now widely available everywhere and almost all year round. But as it is summer, they can be bought cheaply in boxes. The flesh are like ambrosia but if you wanted to make it into a refreshing juice we have the recipe below.
2 ripe mangoes
1/2 cup cold water
1/2 cup ice-cubes
Method of preparation:
The easiest way is to use a blender.
Cut the mango in half and then scoop out the flesh from the skin and around the seed/stone.
Transfer the delicious ripe flesh into a blender, pour in the water and ice cubes.
Pansit-pansitan (Peperomia pellucida) Medicinal Herb
This was the herb given to us by the Lady of Necodemos, the manghihilot (healing massager) when we consulted her for stomach aches which seems to have afflicted our whole family in the Philippines after going for an overnight swim at Club Manila East.
She said to make a drink of tea from this herb.
She gave the following instruction:
Chop the herb and then boil in plenty of water. Leave to simmer for at least 10 to 15 minutes with the pan uncovered.
Turn of the stove and leave this herbal tea to steep for at least 10-15 minutes.
Strain and drink half a cup every four hours.
This herb will settle your stomach and digestive system.
Remaining tea can be stored over a couple of days in a clean jar in the fridge.
Time and again when watching Korean dramas, the characters are often seen drinking water. Sometimes their drinking vessels are the standard transparent glasses. I noticed that their ‘water’ is often brownish in colour and I thought that is rather colourful for just plain water. 🙂
Apparently this ‘water’ is a boricha, much loved by Korean as everyday hydration and thirst quencher.
Boricha is brewed from roasted barley. Pre-roasted barley is widely available in Korean supermarkets and groceries. Roasted barley tea-bags are also on sale.
Barley tea, apparently, is caffeine free, it is good for digestion, can control blood sugar and most importantly – it can aid weight loss 🙂
How to make it:
2 litres water
3 tbsp roasted barley
Using a large clean pot or pan 🙂 bring the water to a boil.
Add the roasted barley and continue boiling for another 5 minutes.
Using a sieve, strain the roasted barley tea into a heat-resistant jug, ewer or pitcher.
After having a large glass of cider with my lunch of roast pork, I needed a beverage that would pick me up. I am afraid the cider went straight to my head and I am now rather soporific, which is not conducive to a day of watching Korean dramas.
I found this coffee recipe, which sounds good and easy to make.
1 inch cube fresh ginger (or a frozen ready to use chopped ginger)
Coffee enough for a mug/cup or for sharing (filtered is also suitable but takes few minutes of wait:)
Demerara Sugar according to taste.
How to Prepare:
If not using a ready prepared ginger from a supermarket :), peel the ginger and then dice coarsely.
Place the chopped ginger in a milk pan or saucepan with water enough for a cup (or more for sharing).
Bring the water to a boil, then lower down the heat and leave the ginger simmering for 10-15 minutes.
If using instant coffee granules, put a teaspoonful in a cup and top with the ginger broth using a strainer to take out the ginger.
Stir in the sugar and drink this refreshingly aromatic concoction and be happy.
If using a filtered coffee, pour in the ginger broth directly into the cafetiere and let it filter.