1/4 cup lime juice (or juice of 1/2 lime)

Ingredients:

2 ripe mangoes

1/2 cup vodka

1/4 cup lime juice (or juice of 1/2 lime)

pinch of salt

1-2 Tbsp. natural syrup, like maple syrup OR 1 -3 tsp. sugar (to taste)

1 bottle champagne OR sparkling white wine (or substitute sparkling spring water if you prefer less alcohol)

Ice cubes OR crushed ice, lime wedges/slices, plus fresh cherries or other fruit

Preparation

1.Cut the mangoes and drop into your blender. Add the vodka, lime juice, salt, and syrup or sugar. Blend well. Now add more syrup or sugar if desired.

2. Pour this wonderful mango blend into glasses, half-filling them. Top up with your choice of champagne, sparkling wine, or sparkling spring water if you prefer less alcohol. Finish with a couple of ice cubes or some crushed ice.

3. If desired, garnish glasses with slices of fresh lime, plus your choice of fresh fruit.

Ingredients for 2 People

150 gms Corn Fed Chicken,

8 Bird Chillies

2 Garlic Cloves,

20 gms Lemon Grass

20 gms Galanga,

4 Kaffir Citrus Leaves

2 Teaspoons Salt,

2 Tablespoons Fish Sauce

3 Tablspoons Water, 1 Tablespoon Lemon Juice

50 gms Straw Mushrooms, 300 ml Water

Preparation

1. Put water in a saucepan and bring to the boil.

2. Chop the lemon grass and galanga into 3cm lengths and add to the pot to make a soup base.

3. Pound the garlic and bird chillies and add into the soup.

4. Chop the chicken into bite sized pieces, then add to the soup and cook for 3 minutes.

5. Cut the straw mushrooms into half and add to the soup.

6. Add the fish sauce, salt, tamarind water, lemon juice, and kaffir leaves into the soup and cook for an additional 30 seconds. Serve with hot rice.

Thai mango cocktail

Tom Yum soup

Ingredients for 4 Muffins

125 gms Rice Flour

125 gms Sugar

125 ml Rose Water

1 Teaspoon Fresh Yeast

1 Teaspoon Baking Soda

Food Colouring (Optional)

Preparation

1. Mix the yeast with the rice flour, add the rose water little by little and mix until the flour is soft.

2. Add sugar, and the remaining rose water and the baking soda.

3. At this point you can add 5 drops of food colouring. Or even divide the mixture into sections and colour each section separately.

4. Stir the mixture well and place in a covered bowl, leave for 1-2 hours for bubbles to form.

5. The mixture should be thick but still fluid. Fill each paper or foil cup to just below the top, the mixture will expand during cooking.

6. Place in a Chinese steamer for 10 minutes. You can check they are cooked by sticking a tooth pick or fork into the centre and if it comes out clean it is cooked inside.

7. Serve cold.

Thai Rice Flour Muffins

Дата добавления: 2015-10-21