Garden Mule

 

My sister-in-law tried this drink during one of her recent travels. She loves the Moscow mule that I make and so she shared her experience with me about this drink. I love to try out different drinks and so I decided to make it. Garden mules definitely need muddling. That is what makes them so good; the blueberries, cucumber, strawberries and mint are muddled, creating a garden-fresh cocktail!

Ingredients

• 4 slices cucumber
• 16 blueberries 
• 3-4 small strawberries
• 6 mint leaves, plus a sprig for garnish
• 2 ounces vodka
• 1 ounce lime juice
• 1/2 cup ginger beer
• 1 piece candied ginger

 Directions:

1. Put the cucumber, 8 blueberries, 3 strawberries and mint leaves in the bottom of a cocktail shaker. Muddle until crushed and juicy. Add a handful of ice, the vodka and lime. 
2. Cover, shaker and shake for about 15 seconds, until the shaker develops a nice coat of condensation on the outside.
3. Fill a Moscow mule mug/glass with ice. 
4. Strain the liquid from the shaker into the mug. 
5. Top with ginger beer and 4 blueberries. 
6. Thread strawberry, blueberry, piece of cucumber and a piece of candied ginger onto a toothpick. Garnish with a sprig of mint and the toothpick of berries and ginger.

Veggie Sushi

Sushi is one thing I never thought I would even try! But never say never, I tried it and I Loved it! When you go out, there is very limited places that will do a variety of vegetarian Sushi. My hubby is my biggest motivation when it comes to cooking! Every weekend he will tell me what to make and that's where this recipe came from. It is super easy to make and always fun when you can personalize it whatever your taste buds are craving.

Ingredients:

For the rice:

• 3 cups short-grain Japanese rice, rinsed
• 1/3 cup rice vinegar
• 3 tablespoons sugar
• Salt

For the rolls:

• 10 Nori sheets (dried seaweed), 
• 1 cucumber
• 1 avocado
• 1 red bell pepper
• 1 small red onion
• 1 Ripe Mango
• Wasabi paste, for serving
• Pickled ginger, for serving
• Soy Dipping Sauce 
• Sesame seeds, for sprinkling

Directions:

1. Make the rice:
• Combine the rice and 3 1/4 cups water in a rice cooker and cook according to the manufacturer's instructions. A rice cooker is the best way to get perfect sticky-firm rice, but if you don't have one, just use a saucepan.
• Fold in the vinegar: Combine the vinegar, sugar and 1 teaspoon salt in a saucepan over medium heat, stirring to dissolve the sugar. 
• Transfer the cooked rice to a large wooden bowl. Drizzle a quarter of the vinegar mixture over a wooden spoon or spatula onto the rice.
• Fold the rice gently with the spoon to cool it and break up any clumps; be careful not to smash the grains. Fold in the remaining vinegar mixture and let the rice sit for 5 minutes.
2. Prepare the vegetables: peel the cucumber and slice into matchsticks. Thinly slice the avocado, pepper, red onion, & mango into thin matchsticks.
3. Cover a bamboo sushi mat with plastic wrap. Place a nori sheet rough-side up on the mat. Moisten your hands and scoop a handful of rice, slightly larger than a lemon, onto the nori. Press the rice to spread it evenly up to the edges of the nori, moistening your fingers as you go. Leave about 1 inch of nori uncovered - the last one inch.
4. Add the filling: At this point you can carefully flip over the nori so it's rice-side down on the mat with the short end facing you - or let the rice side remain on top - as I did. Arrange a few pieces red Bell pepper, cucumber, avocado, mango and onion in a tight pile in the lower third of the sheet. It's OK if the vegetables hang over the edges of the nori.
5. Roll the sushi away from you with your hands, tucking in the vegetables as you go. Remove the mat from under the roll and place it on top. Press the roll into a compact rectangular log, using the mat to help you.
6. Slice the roll. Cut the sushi roll into 4 to 6 pieces. Repeat with the remaining nori, rice and vegetables. Serve with pickled ginger, soy dipping sauce and more wasabi.

Tortilla & Black bean Pie

Adapted the original recipe from Martha Stewart, I attempted to make this Pie and it is absolutely worth trying it out.

Ingredients:

• 4 flour tortillas (10 inches)
• 2 tablespoons canola oil
• 1 large onion, diced
• 1 cup of diced Bell pepper (all colors)
• 1 jalapeno chile, minced (remove seeds and ribs for less heat)
• 2 garlic cloves, minced
• 1/2 teaspoon ground cumin
• Coarse salt  Cayenne Pepper, dried oregano, taco seasoning and freshly ground pepper
• 2 cans (15 ounces each) black beans, drained and rinsed
•  1 1/2 cups Vegetable broth
• 1 package (10 ounces) frozen corn
• 4 scallions, thinly sliced, plus more for garnish
• 8 ounces cheddar cheese, shredded (2 1/2 cups)

 Method:

1. Preheat oven to 400 degrees. With a paring knife, trim tortillas to fit a 9-inch spring form pan. Use the bottom of the pan as a guide. Set aside.
2. Heat oil in a large skillet over medium heat. Add onion, jalapeno, garlic, and cumin; season with all the dried seasoning. Cook, stirring occasionally, until softened, 5 to 7 minutes.
3. Add beans and broth, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in corn, bell peppers and scallions, and remove from heat. Taste and adjust for seasoning.
4. Fit a trimmed tortilla in bottom of spring form pan; layer with 1/4 of the beans and 1/2 cup of cheese. Repeat three times, using 1 cup cheese on top layer. Bake until cheese melts, 20 to 25 minutes. Remove side of pan; sprinkle pie with scallions. To serve, slice into wedges.

Tofu Bhurji

I use a lot of tofu in my cooking, it is a versatile ingredient. It is high in protein and calcium and well known for its ability to absorb new flavors through spices and marinades. I was inspired to make this dish from another food blog that i follow. the dish has the same texture as Egg bhurji, but has less calories and fat in it.

 

Ingredients:

 

• Approx. 3 cups Extra Firm tofu, grated
• 1 red onion finely chopped
• 1 cup Bell peppers (red,yellow and green mix for color) finely chopped
• 1 tomato finely diced
• 1/2 cup peas
• 1/4 cup tomato puree
• 2-3 green chillies to taste finely chopped
• 1tsp garam masala
• 1/4 tsp cumin seeds
• 1/4 tsp turmeric
• 1 tbsp ginger-garlic paste
• 1 tsp coriander-cumin powder
• 1 tsp Paprika
• 1-2 tsp tandoori masala (acc to taste)
• 1/2 tsp of each cinnamon n clove powder
• salt to taste
• few sprigs of cilantro for garnish

 

Method:

 

1. Place the grated tofu in a bowl. Make sure there is no water in them.
2. Add the spices (garam masala + turmeric + ginger garlic paste + coriander-cumin powder, paprika, tandoori masala) along with sliced chilli, 1/2 tbsp of Olive oil/vegetable oil and cilantro. Use your hands to toss them together until blended. Set aside covered for about 15-20 min.
3. In a skillet, add a little oil clove n cinnamon powder along with onions with little salt. Add cumin seeds – let it cook for another 1 min.,
4. Add the bell peppers, carrots and tomato and cook for another 2 min until they get soft.
5. Add the Puree and cook until the raw smell of the puree goes away . Add the Tofu and stir for 2-3 minutes.
6. Add the peas and cook for another 5 minutes.
7. Serve warm garnished with cilantro.

Dabeli

Dabeli is a street food I grew up eating and till today it is by far my most favorite Gujju "fast food." I still remember the name of the street vendor I use to eat Dabeli from and he is still famous back home - "Karachi Dabeli". I have made this a few different ways but this recipe is the closest to Karachi Dabeli's.

Ingedieants:

For the dabeli masala:

• 1 red chili
• 1 tsp coriander seeds or coriander powder
• ½ inch stick of cinnamon
• 2-3 cloves
• ½ tsp cumin/jeera

For the red garlic chutney

• 1-2 red chilies - soaked in warm water for 30-40 minutes
• ½ cup garlic, chopped
• ½ tbsp lemon juice
• jaggery to taste
• salt to taste

For the potato filling

• 3 medium sized potatoes, boiled, peeled and mashed
• 1 small onion, finely chopped
• 2 tbsp dabeli masala
• a pinch of asafoetida/hing
• ½ tsp cumin/jeera
• 1 tomato chopped
• ¼ cup grated coconut
• ¼ cup pomegranate seeds
• ¼ cup chopped coriander leaves/cilantro
• 2 tbsp oil
• 2 tbsp water - optional
• salt, red chilli powder, garam masala to taste

for serving

• 4-5 buns or pav sliced and lightly roasted in some butter or oil
• ½ cup roasted peanuts
• ½ cup chopped coriander leaves/cilantro
• ½ cup nylon sev
• ½ cup pomegranate seeds
• garlic chutney - as required
• sweet tamarind and dates chutney - as required

Method:

preparing the dabeli masala powder

1. dry roast the red chili, cumin, cloves, cinnamon and coriander seeds.
2. add all the ingredients in a dry grinder.
3. grind to a fine powder.
4. keep aside.

preparing the red garlic chutney:

1. in a wet grinder or blender, grind the soaked red chilies, garlic, jaggery, lemon juice and salt to a smooth paste.
2. add water if required.
3. keep aside.

preparing the potato stuffing:

1. boil the potatoes in a pressure cooker or microwave oven.
2. peel and mash them and keep aside.
3. in a pan or kadai, heat oil. add cumin.
4. then add chopped onion and fry the onions till they become soft.
5. add asafoetida/hing and fry for a minute on a low flame.
6. add the sweet tamarind dates chutney to the onions and mix well.
7. add the mashed potatoes and again mix well.
8. add the dabeli masala powder to the mashed potatoes.
9. mix well and add salt.
10. cook for 2-3 minutes stirring the mixture.
11. if the mixture looks a little dry then add 1 or 2 tbsp of water.
12. when done, spread the potato filling on a plate.
13. sprinkle some grated coconut on the potato filling.
14. add some chopped coriander on top.
15. now add pomegranate seeds or grapes or both.
16. keep the potato stuffing aside.

serving the dabeli:

1. assemble all the ingredients mentioned under serving in one place.
2. apply the sweet chutney on one slice of the bun and the red garlic chutney on the other side.
3. take burger size patie of the potato filling and put it on top of one of the sides of a bun.
4. add some chopped onion and coriander leaves
5. top it with some roasted peanuts and pomegranate seeds.
6. sprinkle some dabeli masala .
7. lastly, top it with sev.
8. cover with the other slice of the bun.
9. prepare the remaining dabeli pav in the same way and serve dabeli warm.

Lemon & Blueberry Mini Cheese Cake

I love Lemon and blueberries combination. They are in season right now and are so fresh and sweet. One day surfing the net I came across this recipe and decided to give it a try. I love cheese cake and these bite size bites are delicious that one cant stop eating.

Ingredients:

Graham Cracker Crust:

• 8 regular sized Graham crackers
• 2 tbsp unsalted butter melted
• 3 tsp sugar
• 1/2 tsp Pure Vanilla Extract

Cheese Cake Filling:

• 2 Packages (8 oz of cream cheese softened)
• 2/3 cup sugar
• 4 Eggs 
• 2 tsp Pure Vanilla Extract
• 2 tsp Lemon extract
• 1/2 tsp fresh Lemon Zest
• 1 cup fresh blueberries

Direction:

1. Heat oven to 325 F. Crush graham crackers in a plastic bag and a rolling pin. Pour graham crackers crumbs into a medium size bowl and add melted butter. Mix thoroughly, then add sugar, vanilla extract & mix again.
2. Place cupcake liners in a muffin tin.
3. Using a small spoon, add two scoops of the crumbs mixture into each liner. Using your fingers press down the crumbs along the side of the cupcake liners. Bake for about 5-6 minutes, allow it to cool and set aside.
4. Add cream cheese and sugar into a large mixing bowl. Using the electric mixer beat the cheese and sugar till smooth and fluffy. Add eggs, vanilla extract and lemon extract, beat until thoroughly combined.
5. Add blueberries and using a spatula fold them into the batter.
6. Using 3tbsp cookie scoop, scoop the cheesecake mixture into the cupcake liners and bake it for 20-25-minutes.
7. Remove it from the cupcake tin and allow it to cool on a cooling rack for 20 minutes.
8. Refrigerate it for at least 4 hours or over night.

Heat oven to 325°F. Crush graham crackers in a plastic zippered bag and a rolling pin. Pour graham cracker crumbs into a medium-sized mixing bowl and add melted butter. Mix thoroughly, then add sugar vanilla extract and mix again.
Place cupcake liners in a muffin tin. Using a small spoon, add about two scoops of the graham cracker crumb mixture into each cupcake liner. Using your fingers, smash the crumbs down and along the sides of the cupcake liners. Bake for about 5 minutes. Allow to cool and set aside.

Read more at http://www.thelittlekitchen.net/lemon-blueberry-mini-cheesecakes-recipe/#fDAqzCwIipiduZck.99

Raw Mango Juice (Keri No Baflo)

I grew up in Gujarat, where this drink is called "Kachi Keri No Baflo", Kachi means Raw or unripe and Baflo means something made into liquid after it has been boiled. I remember drinking this on hot summer days after I came back from school. It is refreshing and has a different taste to it than any other drink.
You can store this drink in the fridge for 4-5 days.

I have tried to master many recipes, but this one has come out really great and have had friends tell me that this drink takes them back home and reminds them of their childhood.

Ingredients:

• 1 large unripened mango
• Roasted cumin powder – 2 teaspoons
• Crushed black pepper powder – ½ teaspoon
• Black salt – 2 teaspoons or to taste
• Salt – to taste
• Jaggery – 2 tablespoons or to taste
• Water – 3 ½ cups

Method:

1. Pressure cook the unripe mango, let it cool completely.
2. Then peel the skin off. Skin should come off very easily.
3. Roughly chop the pulp - most of it will be mushy.
4. Add pulp to a blender with roasted cumin powder, black salt, black pepper powder and salt.
5. Add Jaggery.
6. Blend mixture to a smooth puree.
7. At this point, the mix can be refrigerate if making drink later. Or if making right away then add about 2 tablespoons of pulp to the glass.
8. Add some ice cubes.
9. Add chilled water, and stir. (You can also add water to the pulp and refrigerate before serving).
10. Garnish with some roasted cumin powder and serve. 

Southwestern Quinoa Bites

My husband is such a foodie! Every now and then he will send me recipes that interest him. This is one of them. I must say that we all loved the bites a lot.
My husband and I enjoy Quinoa but the kids don't fancy it much, so I find different ways to make it interesting for them. This recipe got them excited mainly because of the presentation, and paired with avocado dipping sauce or guacamole (which the kids love) makes it an easy sell to them. 


This Recipe will make 14 bites

Ingredients

• 1 shallot, chopped
• 1-2 jalapeno (or according to taste), seeded and minced
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 1 cup cooked quinoa (cook in vegetable broth)
• 1/2 cup zucchini - leftover pulp from juicing (if you do not have a juicer at home, simply use grated zucchini)
• 1/4 cup organic corn kernels
• 1/4 cup black beans
• 2 tbsp all purpose flour
• 1 tbsp corn starch + 2 tbsp water – allow 5 minutes to thicken
• 2 tsp milk
• Salt black pepper and red chilli flakes to taste ( I used Peri Peri salt) 
• Handful of finely chopped cilantro

 For the breading:

• 1 cup crushed gluten-free cereal or breadcrumbs
• 1/2 tsp dried oregano
• 1/4 tsp smoked paprika
• 1/4 tsp salt
• dash of cayenne pepper

Method:

1. Heat 1 tbsp. olive oil in a medium skillet and sauté the shallot, garlic, ginger, and jalapeno until translucent. Remove from heat.
2. Combine all of the ingredients together for the quinoa bites in a medium bowl. 
3. In a shallow bowl, whisk the breading ingredients until combined.
4. Form into balls with hands and then roll in the breadcrumb mix that should be put in a shallow bowl.
5. Place into skillet and cook on all sides until golden brown.
6. Allow oil to drain on a paper towel-lined plate and sprinkle salt to season immediately.
7. Serve with avocado dipping sauce or guacamole.

Mushroom Bruschetta

Best Part of traveling, for me, is that I can try different dishes.  During my recent visit to London, UK,  I ate this dish at a Pizza place and immediately fell in love with it. After coming home, I decided to give it a try. My recipe is very close in taste to the one I ate. If you are a mushroom lover you will love this dish. Its creamy, tangy, spicy, and hearty.

Ingredients

• 2 ciabatta bread loafs
• 1 small red onion, sliced
• 500g mixed mushrooms, sliced
• Olive oil to fry
• 1-2 cups of Bechamel sauce (see ingredients list below)
• Balsamic vinegar (I used pomegranate Balsamic) 
• Fresh parsley to garnish
• 1-2 tsp garlic, minced
• salt and pepper to taste

 

Method for Bechamel Sauce:

• 5 tablespoons unsalted butter
• 1/3 cup all-purpose flour
• coarse salt, black pepper and red pepper to taste
• 4 1/2 cups whole milk

Bechamel sauce Directions:

1. In a medium saucepan, melt butter over medium.  
2. Add the flour, season with salt, black pepper and red chilli flakes and cook, stirring, until mixture is pale-golden with a nutty aroma - about 4 minutes. 
3. Whisking constantly, add half the milk. Add the remaining milk and whisk until smooth. 
4. Cook, whisking constantly, until sauce comes to a boil and thickens -about 10 minutes. 

 Assembly of the Bruschetta:

1. Preheat oven as directed by bread instructions and heat the bread. 
2. Heat the oil in a frying pan, fry the onions, mushrooms and garlic, season with salt and pepper. 
3. Add the Bechamel sauce and remove from heat and stir.
4. To assemble, place bread on serving dishes, spread the the mushroom mixture. 
5. Sprinkle parsley on top and enjoy!

Cashew Tofu

This dish is fast to cook. Once you get the Hoisin sauce, cashews and tofu, the rest of the ingredients can be found in your pantry, so if you were having a hard time figuring out what to make for dinner, this dish is perfect, and quick to whip up.

Ingredients:

• 1 block (approx. 14 oz) of tofu
• 1 jar Hoisin sauce
• 1 Tbsp soy sauce (or tamarind)
• 4-5 green onions stalks sliced thin (green and white part)
• 3 large cloves fresh garlic, minced
• about the same amount of fresh minced ginger
• 3/4 cup cashews
• 2 tsp sesame oil
• optional vegetables (water chestnuts, snow peas, bean sprouts, broccoli)

Method:

1. To prepare the tofu, slice it into about 1/2 inch thick slices.  Press the cubes between paper towels or a kitchen towel to get as much of the water out of as you can.
2. Then put a few tablespoons of oil in a non-stick fry pan and cook the tofu on med-high until it's browned and crispy on the outside.
3. This makes it taste much better than mushy tofu.
4. After the tofu is cooked, add the garlic, ginger, cashews onions, soy sauce, and sesame oil.
5. Cook them on med-low to med heat for a minute to let the flavors come out.
6. Then add enough hoisin sauce to cover everything.
7. Depending upon how thick the hoisin is, I usually add a little water to thin it out.
8. And add any other vegetables you want now and stir it up. 
9. Add the soy sauce or tamarind paste.
10. I like to add some hot chilis to mine for added heat.
11. Adjust the ingredients as you like.

Chocolate Ginger Pudding

 

What can sound more comforting than Chocolate pudding?  This recipe combines that comfort with one of my favorite flavors - ginger. 

Ingredients

• 2/3 cup sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 1/3 cup unsweetened cocoa powder
• 2 1/2 cups milk
• 4 large egg yolks (you can use egg substitute)
• 2 tablespoons unsalted butter, cut into pieces
• 1 tsp vanilla extract
• 1 tsp ground ginger
• 1/4 cup chopped crystallized ginger

Directions

1. Place a fine-mesh sieve over a medium bowl; set aside. 
2. In a medium saucepan, off heat, whisk together sugar, cornstarch, cocoa powder, and salt. 
3. Very gradually (a few tablespoons at a time) whisk in the milk, taking care to dissolve the cornstarch. Whisk in egg yolks or substitute. 
4. Whisking constantly, cook over medium heat until the first large bubble forms and sputters. 
5. Reduce heat to low; still whisking, cook 1 more minute. Remove from heat; immediately pour through the sieve into bowl. 
6. Stir butter and vanilla into hot pudding.
7. Place plastic wrap directly on surface of pudding (to prevent skin from forming); chill at least 3 hours and up to 3 days. Before serving, whisk pudding until smooth. 
8. Mix 1 teaspoon ground ginger into the cooled Chocolate Pudding. Garnish with 1/4 cup chopped crystallized ginger

Chocolate Cinnamon Fudge

This Fudge tastes as good as it looks and it is so easy to make. I got inspired to make this while watching Giada one day. Just the  bittersweet chocolate was used in the original recipe but after playing around with the recipe I modified it with a mixture of semisweet and bittersweet chocolate.

Ingredients:

• Butter, for greasing the baking pan
• 1 (14-ounce) can sweetened condensed milk
• 2 teaspoons ground cinnamon
• 1 teaspoon pure vanilla extract
• 1 pound (about 1 cup of each Semisweet & bittersweet (60 percent cacao) chocolate chips (recommended: Ghiradelli) 
• 3 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature
• Kosher or flake salt - optional

Method:

1. Butter the bottom and sides of an 8 by 8-inch baking pan. Line the pan with a sheet of parchment paper, about 14-inches long and 7-inches wide, allowing the excess to overhang the sides. Set aside
2. In a medium glass or stainless steel bowl, combine the condensed milk, cinnamon, and vanilla. Stir in the chocolate chips and butter. 
3. Put the bowl on a saucepan of barely simmering water and mix until the chocolate chips have melted and the mixture is smooth, about 6 to 8 minutes (mixture will be thick). 
4. Using a spatula, scrape the mixture into the prepared pan and smooth out the top.
5. Sprinkle with salt, if desired. Refrigerate for at least 2 hours until firm.
6. Run a warm knife around the edge of the pan to loosen the fudge. Remove the fudge to a cutting board. 
7. Peel off the parchment paper and cut the fudge into 1-inch pieces. Store refrigerated in an airtight container or freeze.

Grilled Tandoori Tofu

I love grilled food. The taste of charcoal grilled food reminds me of India. Tandoori flavors are very popular in the northern part of India and now have been adapted by many, world wide. Tandoori flavors have been adapted to many different types of foods.  I use tofu in this recipe because it can hold any flavor and seasoning as long it been marinated with those flavors. We made this for a bbq and has been a favorite since. 

Ingredients:

• 14 oz. block of Extra Firm Tofu
• 5-6 tbsp of Tandoori Paste (Add more or less depending on how spicy you want it)
• 1 tbsp oil or 2-3 tbsp yogurt 
• 1/2 cup finely chopped cilantro
• Fresh Lime juice
• Chaat masala

If you do not have ready made Tandoori Paste, here is what you need:

• 3  Cloves of Garlic
• 2″ fresh ginger  - peeled
• 2 tbsp coriander/dhania seeds
• 1 tbsp cumin/jeera seeds
• 2 tbst red chili powder/cayenne (adjust amount to your tolerance)
• 1/4 tsp turmeric
• 1 tsp tamarind paste OR 2 tablespoons lime juice
• Salt
• 1 tbsp oil
• 1/2 tsp Kasuri/kasoori methi/fanugreek (optional: dried fenugreek leaves, available in Indian groceries as Kasuri Methi)
• Red or orange food color

To prepare the marinade:

Make a puree of all the above ingredients, except the food color. Add little water while making the puree, but just enough to make a tight paste. Try not to make it runny, or else it won’t coat the Tofu.
After the puree is done,  stir in & combine the food color.

To prepare the Tofu:

1. Wrap a few paper towels around the Tofu block & gently try to squeeze out as much water as possible.
2. Cut the block into 1.5 inch cubes or rectangles.
3. Coat the tofu with the tandoori paste & oil  or the homemade marinade paste & let it sit for at least 3-4 hrs, possibly overnight. Tofu soaks in more flavor the longer it marinades.
4. Skewer them & grill them only  for a few minutes. Sprinkle the tofu with some lemon juice and chaat masala just before serving.

 

Moscow Mule

A Moscow Mule is a buck or mule cocktail made with vodka, ginger beer, and lime. I tried it for the very first time at Slaters Restaurant in Los Angeles when I was out for a girls night.  I instantly fell in love with this drink not only for the the taste but also what it was served in. It was served in a copper mug which keeps the drink super cold and refreshing.  I made my hubby buy me the copper mugs and tried making it home and the results were excellent.

Ingredients:

• Ice cubes
• ¼ cup vodka
• 1 tbsp fresh lime juice
• ½ cup chilled ginger beer (there are various kinds, sample them to find one that suites your taste)
• 1 lime wedge
• mint leaves to garnish

Method:

1. Fill a copper mug with ice.
2. Add vodka and lime juice, then ginger beer.
3. Stir to mix.
4. Garnish with a lime wedge & mint leaves. Enjoy!

Lemon Coconut Bars

 

I happen to love Lemon and coconut. One day I was surfing the web and came across this recipe and I made these bars for my son's first sleepover.  They were a hit! Not only did the kids enjoy, but so did the adults. They are super easy to make and so yummy!

Ingredients:

Crust

• 1 cup all purpose flour
• 1/4 cup sugar
• 1/4 tsp salt
• 3/4 cup sweetened flaked coconut, toasted, cooled
• 6 tbsp (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes

Filling

• 3/4 cup sugar
• 2 large eggs (or egg substitute - I use Egg Replacer)
• 1/4 cup fresh lemon juice
• 1 tbsp (packed) finely grated lemon peel
• 1 tsp all purpose flour
• 1/2 tsp baking powder
• Pinch of salt
• 1/4 cup powdered sugar

Method

For the crust:

1. Preheat oven to 350°F. 
2. Line a 8x8x2 inch metal baking pan with foil, leaving some overhang. 
3. Butter the foil. 
4. Combine flour, sugar, and salt in processor; blend 5 seconds. 
5. Add coconut and butter; process until mixture resembles fine meal and begins to clump together. 
6. Gather dough into a ball.  
7. Press dough evenly over bottom of prepared pan. 
8. Bake crust until golden at edges; about 25 minutes.

Meanwhile, prepare filling:
 

1. Combine 3/4 cup sugar, eggs (or egg substitute), lemon juice, lemon peel, flour, baking powder, and salt in processor.  Blend mixture until smooth.
2. Remove crust from oven. Pour filling evenly over hot crust. 
3. Return to oven and bake until filling begins to brown at edges and is just set and springy to the touch in the center; about 30 minutes. 
4. Transfer pan to rack; cool lemon bars completely.
5. Using foil as aid, transfer lemon bars to a work surface. 
6. Flatten foil edges. 
7. Cut into 16 bars. 
8. Sift powdered sugar over, or garnish with thin lemon slices and grated coconut as pictured above.

*(Can be made up to 5 days ahead. Store airtight in single layer in refrigerator.)