Green Blast Smoothie

 Green Blast Smoothie

Ingredients

    4 cups packaged fresh baby spinach leaves
    2 cups seedless green grapes
    1 medium banana, cut up
    3/4 cup seeded, chopped green sweet pepper
    1/2 cup unsweetened apple juice
    1/2 of a medium jalapeño pepper, seeded, optional

Directions:

In a blender or food processor combine spinach, grapes, banana, sweet pepper, apple juice, and jalapeño, if using. Cover and blend or process well. Mixture will be slightly pulpy but should be nearly smooth. 

Makes: 4 servings

Blackberry and Cassis Crush

Blackberry and Cassis Crush

Ingredients:

• 200 gr blackberries
• 7 tbsps creme de cassis
• 142 ml double cream
• 500 ml Indulgence Vanilla ice cream, slightly softened
• 2 meringue nests, roughly crushed
• 4 large sundae glasses

Way to make it:

1. Divide the blackberries between the sundae glasses.

2. Pour 1 tbsp of the creme de cassis over each, then crush the berries down slightly. Leave at least for 30 minutes.

3. Whip the creame with 1 more tbsp of the creme de cassis, until the mixture is soft and floppy.

4. Tip the softened ice cream into a bowl and stir in the crushed meringues, then gently fold in the cream.

5. Spoon a quarter of this mixture into each sundae glass, top each with a reserved blackberry and drizzle half a tbsp of the remaining creme de cassis over each one.

Grape and Wine Custard

Grape and Wine Custard

Serves: 6

Ingredients:

= 310 ml sweet white wine
= grated rind of 1 lemon
= 4 eggs, separated
= 125 ml white sugar
= 45 ml cornstarch
= 60 ml water
= Juice of ½ lemon
= 225 gr white Muscat grapes
= 225 gr black grapes
= 60 ml brandy
= 1 egg white
= 60 ml sugar

1. Boil white wine and lemon rind 2 minutes. Blend egg yolks with ½ the sugar. Mix cornstarch with water to form a smooth paste. Whisk into yolks. Gradually stir in hot wine.

2. Cook yolk mixture in top of double boiler over simmering water until thick. Stirring all the time. Remove from heat.

3. Whisk 4 egg whites until stiff peaks form. Add remaining sugar gradually, beating until thick and glossy. Fold in warmed egg custard with lemon juice.

4. Reserve some grapes for decoration. Halve and seed remaining grapes. Soak in brandy.

5. Beat remaining egg white. Dip rims of 6 tall glasses first into beaten egg white, then into sugar. Dip reserved grapes into beaten egg white and sugar. Allow to dry. Chill.

6. Just before serving, divide brandied grapes between glasses. Top up with custard mixture. Decorate with chilled frosted grapes.

Mango Delight

Mango Delight

Serves : 4-6

Ingredients:

= 2 fresh ripe mangoes ( @ 425 gr )
= 2 tbsps custard powder
= 2 tbsps sugar
= 150 ml milk
= 1 tsp ground cardamom or ground mixed spice
= 150 ml double cream
= 2 tbsps shelled unsalted pistachio nuts, lightly crushed

1. Drain one tin of the mango slices and puree them in an electric liquidizer or food processor. Now drain the other can and coarsely chop the mango slices. Peel, slice and chop fresh mangoes.

2. Mix custard powder and sugar together, gradually add the milk and blend well. Cook over low heat until the consistency resembles whipped cream.

3. Stir in the ground cardamom or mixed spice and remove from heat.

4. Gradually add the mango pulp to the custard mix, stirring all the time.

5. Wisk the cream until fairly thick, but still pouring consistency. If you buy extra thick double cream, there is no need to whisk it.

6. Stir the cream into the mango mixture and gently mix in the chopped mangoes.

7. Transfer the mango mixture into a serving bowl and top with the crushed pistachio nuts. Serve Hot or Cold.

2-Melon Juice

2-Melon Juice

Ingredients:

= 750 gr cantaloupe
= 45 ml fresh lemon juice
= 2 ripe honeydew melons. 2 lbs (1 kg) each
= 60 ml fresh lime juice
= 10 ml finely chopped fresh mint
= Mint sprigs to garnish

1. Halve cantaloupe. Scoop out and discard the seeds. Peel and chop. Puree the cantaloupe with the lemon juice in a food processor until smooth. Chill in a covered bowl for ±12 hours.

2. Halve honeydew. Scoop out and discard the seeds. Peel and chop. Puree the honeydew melon with lime juice and mint in a food processor until smooth. Chill separately in a covered bowl for ±12 hours.

3. To serve, place the puree into separate jugs. Pour at the same time, but from separate sides, into chilled serving bowls. The soup should stay in separate colors. Garnish with mint sprigs.