Cooling and refreshing drink made with watermelon and strawberries.
I was six years old when my father took me on vacation to the Philippines for the first time and I was in watermelon heaven. Watermelon was not a common fruit in Norway in the seventies, even in season they were not in abundance. I can remember enjoying red watermelons and yellow watermelons, sitting outside in the sun with half a watermelon and a spoon or with a big tall glass with a watermelon drink.
There is a technique to find a nice ripe watermelon, my dad knew how, but I miss most of the time. When I unfortunately get a pinkish and not so tasty watermelon I usually make it drinkable or use it in salads. The watermelon as a refreshment has been so sacred that it is mostly eaten or drunk pure. But this watermelon was so pink that I thought it would look a little bland, so I added a little strawberries to make it a little brighter. I was a little skeptical trying this because I have not been very fond of watermelon blended with anything else, the flavour of the watermelon tends to be overpowered. To my surprise this was really good.
3 parts watermelon
1 part strawberries
1 part water
Sugar or some other sweetener
Mint for garnish.
Whizz everything in a blender, sweeten to taste and cool it in the fridge or serve it right away with some ice cubes.
I got inspired to make iced tea after my little trip to Flanders last week, most of the restaurants and cafés served iced tea.
Iced tea is a grateful and cheap drink to make, you can make buckets of eat for a low cost. You need some tea bags and maybe a few other ingredients to garnish or to enhance the flavour, but most important of all loads of ice.
Continue reading “Refreshing Icetea”
Tzatziki a classic Greek appetizer or meze made from thick strained yogurt, cucumber, garlic, olive oil, and fresh dill. It’s super simple to make and it goes well as a dip with vegetables, chips and different dishes.
½ a large cucumber, unpeeled
1½ cups plain full-fat Greek yogurt
2 large garlic cloves, finely minced
1 tbsp chopped fresh dill
2 Tablespoons extra virgin olive oil
1 Tablespoon white vinegar
½ teaspoon salt
Grate the cucumber, sprinkle it with salt, then place the shreds in a fine mesh strainer and squeeze out as much liquid as possible. Let stand for at least 10 minutes to drain any remaining water. Squeeze once more to drain.
Mix cucumbewith the rest of the ingredients and let it sit in the fridge for an hour or two before serving.
Nothing says summer like this simple dessert with plump heart shaped berries with a decadent helping of cream.
I found these sun-ripened red goodnesses at grocery store and they turned out to be locally grown at a farm not far from where I live.
I do not know what kind of strawberries these were and with all the different hybrids on the market these days I have lost track of what kind is supposedly the best.
Theseberries though brought back memories of carefree childhood and sunshine, picking strawberries out on a field and popping one or more in your mouth even though you were not suposed to. I do not know if you can do that anymore, pick strawberries for your own use.
The berries were red, sweet and succulent. The taste reminded me of the oldfashioned strawberries that you still can get a few places, the kind that does not fare well with water because a few droplet make them spoil.
Easy recipe for this dessert.
Delicious sun-ripened strawberries
If the strawberries go get is not sweet, you can sprinkle sugar / powdered sugaron them.
Clean the berries and put them in a serving bowl
Enjoy them with friends and family to make new memories.