Rhubarb and orange smoothie

 

It is also a good make-ahead dish. Just prepare the rhubarb and keep it on the fridge  until you need it.

Rhubarb and orange smoothie (adapted from Hugh Fearnley-Whittingstall’s River Cottage Everyday)

Ingredients

  • 2–3 rhubarb stalks, about 175g, cut into 2cm lengths
  • Finely grated zest and juice of 2 oranges
  • 3–4 tsp honey
  • 3–4 tbsp plain yoghurt

Method

Put the rhubarb in a pan with the orange zest and juice, honey and 2 tbsp of water. Stir over a low heat until the honey dissolves.

Cover the pan and stew the rhubarb very gently for about 8 minutes, until it softens. Add a little water if it starts to look dry. Switch off the heat and leave to cool completely. (You can, of course, prepare the rhubarb a day ahead and keep it chilled overnight.)

Put the rhubarb mixture in a blender with the yoghurt and whiz until smooth. Taste and add a little more honey, if you like. Pour into 2 glasses and drink straight away.

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Brunch pina colada

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A no brainer for brunches… very easy to do and always a smashing success. Add a little bit of rum for a more festive occasion.

Breakfast pina colada (adapted from a recipe by Allegra McEvedy found in the Guardian)

Ingredients 

  • 1 400g can of pineapple pieces (no skin or core)
  • 6-8 leaves Thai basil
  • 400 mL of coconut milk
  • 400 mL of coconut water
  • Shredded coconut to taste

Method

Put the pineapple and basil in the blender and top up with half coconut milk and half coconut water. Blend to form a liquid.

Taste and adjust the flavours if necessary. Add the shredded coconut.

Garnish  with basil and serve


Mango lassi

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Sweet and rich: the perfect drink to start off a brunch. And dead easy to do…  Choose thinnish full fat natural yoghurt for best results.

Mango lassi (adapted from The Food Network)

Ingredients 

  • 500g of full fat plain yoghurt
  • 500 mL milk
  • 1 ripe mango.
  • Sugar to taste
  • Groung cardamom to taste
  • Put all the ingredients into a blender and blend for 5 minutes.

Method

Put all the ingredients in a large bowl and blend it for about 5min. Adjust the sugar if necessary. Poor into individual glasses and serve.


Apfelschorle

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Very sunny and hot Sunday afternoon in Basel. “Do you have something large, with a lot of ice and kind of sweet?”, I ask the waiter. “You might want an Apfelschorle“, he answers. He was right – it was just what I needed.