Hott and spicy mango and passion fruit smoothie

Mango and passion fruit smoothie with a punch

Refreshing mango and passion fruit smoothie that is, sweet, tangy, hot and spicy.

A week before easter I went to Athens on a field trip and arround the hotel we where staying there was a bar that served a cocktail similar to this, needless to say it became very popular. This smoothie is my interpretation and without alcohol.

Hot and spicy mango and passionfruit smootie recipe, fruit

Yields 2-4 glasses:

400 g peeled and chopped ripe mango
2 cups crushed ice
2-3 chilies (use the amount you desire)
1 tbsp fresh grated ginger
1 lime, juice only
4+2 passion fruits, pulp of 4 for blending and 2 for decoration
Fresh mint

For a naughty version

1 tbsp honey or clear syrup (add to blender)
2-4 cc vodka per glass depending on the size of the glass (pour this over the ice, then add smoothie and stirr)

Hott and spicy mango and passion fruit smoothie

Combine all the ingredients in a blender and process until smooth. Fill glasses with the smoothie and decorate with the remaining passion fruit pulp, some chopped chili,  mint and serve.

I used pulp and seeds of the passion fruit because it is good for you and I thinkthe black specks looks decorative with the yellow in the glass. You can read about the passion fruit seed  HERESmoothie recipe

Hot and spicy chili pepper soup, Tteokbokki inspired

Are you feeling the chill, like we do in Norway right now? Why not try this hot and spicy Korean chili soup. It is perfect for this type of weather, chilly and humid.

I first encountered this soup when I lived in Pusan, South Korea but did not learn to make it untill I was back in Norway.

Korean chili soup, Tteokbokki

I was invited to a cooking class held by the Korean embassy in Oslo. We made Japchea sweet potato starch noodle stir fry and Tteokbokki(떡볶이) a spicy korean rice cake dish.

Tteokbokki 떡볶이

This dish is Tteokbokki inspired, I have not been able to find all the ingredients like tteok and odeng, the rice cakes and fish cakes used. I did however find some doable replacements. I think I have to try to make tteok one day and make this soup properly.Tteokbokki, korean chili soup

The heat in this soup comes from the fermented chili paste used(gochujang,고추장) and chili flakes.

Gochujang is a savory, spicy, and fermented Korean condiment made from red chili, glutinous rice, fermented soybeans, and salt.

The embassy chef instructed us on how to make this dish and showed us how to make the simple broth used. She boiled some dried anchovies in water and strained it and voila, broth.

Chili soup 2 agj


400 g rice flake/cake or of tteok
200 g fish balls or odeng(korean fish cakes)
3 scallions
2 eggs
2 tbsp chili pepper paste
1 tbsp chili pepper flakes
1 tbsp soy sauce
2 tbsp sugar
1 tbsp minced garlic
Anchovy stock or some light broth( 1 liter water 1 dl dried anchovies)

Anchovi stock agj

Boil the eggs for 8-10 minutes.

Make anchovy stock by cooking anchovies in water for about 10 minutes, remove the anchovies.

Add the seasoning to the broth.

Asian Fsh balls agj

Bring to a boil, when this is boiling add the fish balls and rice flakes. Turn down the heat to medium. Cut scallions crosswise and add them to the soup.

Chili pepper soup 3 agj

Let this boil for a minute or so, enough for the scallions to soften slightly but not lose its colour. Pour the soup into serving bowls and add the eggs, the serve and enjoy the heat.