Summer drinks

The weather has been incredibly good the past couple of days and we have resorted to keeping a bottle of chilled water in the refrigerator and taking glugs from it when needed. Ro's hay fever has flared up and he's irritated with it most of the time, but still refuses to stay indoors, and takes the cycle out for a spin to the nearby parks and such whenever possible. As much as I'm enjoying the heat and sunshine, it sometimes gets to me, especially at night when it gets too stuffy and warm, in spite of leaving the windows open. I should probably take off the duvet and use a normal sheet, but we are always jinxed when we do that, because the very next day after we vacuum seal the duvet and stash it away, it becomes cold and unbearable at night, leaving us sleepless and cranky. Same with taking the floor fan out. The day after we assemble it, it would be raining and cold and windy and we'd never have an opportunity to use it. 

Anyway's, coming to today's post, I have been making these gorgeous cold summer drinks whenever the weather is amazing (read HOT) and have been waiting for the right moment to post them. They are not really precise recipes, but more 'add as you like' versions, and so can be adapted in whichever way you prefer. Today I guess temperatures are soaring at 27C and its perhaps the best day to post the recipes for these summery drinks. I am sooo gonna go ahead and make some Pimms later in the day.

Mango Mood (serves 2 to 3) 

 

The moment I saw Finla's mango cocktail recipe, I knew I had to try it. To be honest, Ro and I dont crave for mangoes during the season. I mean we will pick some up if we feel like it, but dont crave it tremendously. I like mango flavoured drinks more than the actual fruit and that's why I had to give this cocktail a go. Its perfect to serve while entertaining guests and of course, you can never go wrong with anything vodka based :)

Mango juice- 250ml

Orange juice- 100 ml

Vodka- 100 ml

Lime juice- 20 ml

Ice cubes- as required.

Caster sugar- to rim the glasses (optional)

Take some caster sugar in a plate, rub a lemon lightly on the rims of 2 cocktail glasses to moisten i,t and then turn it upside down and dip the rims in caster sugar. 

Shake off excess sugar and chuck them in the fridge.

Pour all the other ingredients into a cocktail shaker and shake away to glory.

Take the glasses out of the refrigerator and strain the drink into them.

Serve immediately.

Lime mint cooler (serves 4)

 

This brings back fond memories of college days. We used to hang out at this pretty popular juice joint called 'Fruit Shop on Greams Road,' but since we were all living off meagre pocket money, we could only afford the cheapest drink on their menu- the lime mint cooler which was Rs. 10 at that time (I'm sure its gone up like crazy now) and we would sit with that drink for as long as possible. Ah good ol days.

Its not a drink everyone would like as its got a very distinct mint flavour. Ro hates it, but that doesnt stop me from making a couple of glasses for myself. Add some grated ginger for some added punch, or replace sugar with honey for a lighter version.

Lime juice- 1/4 cup

Lemon juice- 1/4 cup

Mint leaves- 1/4 cup

Sugar- 4 to 5 tbsp (depending on taste)

Water- 4 to 4.5 cups

Ice cubes- as required

Lemon zest and mint leaves- to garnish

Blend together all the ingredients, except the garnish items, in a blender till all the sugar is melted and the mint leaves have broken down.

Strain the mix into a large jug, do a taste test. Add more sugar if needed, more water if its too tart and ice cubes if its not cold enough.

Pour into individual glasses and garnish with some zest and mint leaves.

Pimms- the quintessential British fav. (makes one large pitcher)

No summer in England is complete without a pitcher of Pimms and I for one love it. If you have a bottle of Pimms, making variations with different mixers is absolutely easy, and hardly would you have anyone say no to it. This is the basic version and recipe is adapted from here.

Pimms No. 1- 1 cup

Lemonade- 3 cups, chilled

Mint- a few springs

Cucumber- 1/4 cup

Orange- 1, quartered

Strawberries- 1/2 cup, hulled and halved

Ice cubes- as required (optional)

Into a large pitcher pour in the Pimms. 

Top with lemonade. Add ice cubes if required.

Garnish with cucumber, orange and mint and serve chilled.

while pouring it out, you may want to use a spoon to scoop out some of the fruits and add to individual glasses. 

Its best drunk with a straw and eating the alcohol soaked fruits might be a bit tricky, but after a couple of drinks, who cares if you use your hands :)

Sambharam (Spiced buttermilk- serves 2)

 

This drink definitely needs no introduction. It's a staple at every South Indian household, especially during the hot and humid summers. I am ashamed to say this, but I have made sambharam only once since coming to London and I had to click pics and record it for posterity. I remember glugging down packets full of this yummy stuff during my under grad days, from this small shack just outside college. God know what all they used to add in it, but it was the most yummiest, spiciest buttermilk I've ever had. Recipe adapted from here, styling from here

Buttermilk- 300 ml, chilled

Water- 100 ml (if required)

Ginger- 1 inch piece, peeled

Green chillies- 2

Shallots- 2 small (optional)

Cumin seeds- 1/4 tsp

Asafoetida- a pinch

Curry leaves- a sprig

Salt- to taste

If the buttermilk is too thick, dilute it with the water. The ones we get here are pretty thick and so i keep adding water bit by bit till i get the slightly loose consistency.

Add enough salt, mix well and keep aside.

Grind/ crush coarsely the ginger, green chillies, shallots, cumin seeds and asafoetida either using a pestle and mortar or a spice grinder.

Crush the curry leaves with your hand and all it to the buttermilk, along with all the crushed mix.

Give a good stir and serve cold.

If you dont like to bite into the spices, then let the buttermilk chill in the refrigerator for a while so the flavours get infused, and then strain before serving.

Bloody Mary (makes 1, double it if required)

 

My recent fav is the Bloody Mary. If made right, it's perhaps one of the yummiest cocktails ever, but if ruined, it could taste like tomato soup with a kick. I used to make this cocktail a lot back in India because vodka and tomato juice is readily available and there is very little or no effort whipping this up for unexpected guests. You can also make a virgin version without the booze. Recipe adapted from here

Vodka- 50 ml

Tomato juice- 125 ml

Celery salt- 1/4 tsp + enough to rim the glass

Black pepper- a dash

Tabasco sauce- a generous dash (less if you dont prefer it spicy)

Worcestershire sauce- a dash

Ice cubes- as required

Take some celery salt in a saucer. Rub a lemon lightly on to the rim of a tall glass to moisten it ,and then turn it upside down and dip the rims into the celery salt. Shake off excess salt, as you dont want it to be too salty. You can use a salt and pepper mix for the rims, if you dont have celery salt. 

Fill the glass with ice.

Pour in the vodka and top it up with tomato juice. You can dilute it with some water if you think the tomato juice is too thick.

Season with the celery salt and black pepper.

Add the Tabasco and Worcestershire sauces, stir it all in and serve.

If you can get hold of celery sticks, use that as a decoration (and a stirrer).

PS: My sister-in-law (brother's wife) is getting into London on Monday and she's with us for about 3 weeks. I am sooo looking forward to some girly time with both my sisters-in-law (Ro's sister is also in London) and so blog posts may not be that regular. 

Mini lemon cakes

I had planned on writing this post waaay earlier but, you know how it is right...you get back home after a short holiday and you don't feel like doing anything, leave alone cooking. Even if we were away for only 3 days, it kinda put me in a state of lethargy and laziness and that's the reason why I'm about a week late in doing the deed.

The short break did us both good. We stayed in a cute lil B&B in the middle of nowhere and trekked around New Forest National Park which was an absolute beauty, areas of it at least. On our way back we stopped by Winchester, walked around the magnificent cathedral and headed back before rush hour. It didn't rain at all while we were there (much to my disappointment) but the moment we were on the M25 back into London, it started pouring like crazy. After gorging on pub food for 3 days continuously, we were dying to eat something spicy, and so invariably ended up ordering chicken biryani from a fav restaurant of ours. Here are some pics we took during the break.

 

Ro was out drinking and dining that entire week which meant no cooking at home and I was a happy girl eating sandwiches and quick fix meals junk. To add to the misery, the oven is still not fixed and I have started panicking slightly, especially since I have guests one after the other starting this month end.

Ok enough of complaints. Coming to this recipe...its again from the same book which had the Nanaimo bars and although I'm not that big a fan of citrussy food/ desserts, this one was not too bad, in spite of the lemon over dose. I wanted to post this on a day the sun was shining and everything was bright and yellow and lovely (which was last week), but since I'm thoroughly late in doing so, its pouring outside now and probably not the colour id associate with it. But with the hope that summery, sunshine days are not that far behind, here's kick starting the season with citrussy sweet mini lemon cakes.

Recipe halved from The Boy Who Bakes by Edd Kimber

 

Butter- 113 gms (at room temperature)

Caster sugar- 113 gms

Lemon zest- from one lemon

Plain flour- 63 gms

Ground almonds- 50 gms

Eggs- 2, lightly beaten

Vanilla extract- 1/2 tsp (optional)

Lemon syrup

Lemon juice- from one lemon

Granulated sugar- 25 gms

Lemon glaze

Lemon juice- 2 to 3 tbsp

Icing sugar- 50 gms

 

Whisk together the flour and ground almonds in a bowl. Keep aside.

Using a hand beater or free standing mixer beat together the butter, sugar and lemon zest till light and fluffy, about 5 minutes on medium speed.

Mix the vanilla extract (if using) with the eggs and add this to the creamed mix, bit by bit, beating until well combined.

In two additions tip in the flour mix, beating/ folding until just combined.

Pour into greased muffin cups until about 3/4th full and bake in an oven pre heated at 180C for about 18 to 20 minutes or till a skewer inserted into the centre comes out clean.

Take it out of the oven and let it sit on a cooling rack

While the cakes are baking, you can make the syrup and glaze.

For the syrup, combine the lemon juice and sugar in a saucepan and set over medium heat.

Simmer for a few minutes, or till all the sugar has dissolved.

Remove from the heat and set aside till ready to use.

For the glaze, whisk together the lemon juice and icing sugar till you get a smooth mix. It shouldn't be too loose, nor too thick.

Once the cakes are ready, when still warm to touch, prick the cake all over, using a tooth pick or wooden skewer. 

Brush generously with the lemon syrup and let the cakes stay in the muffin pan till completely cool

Then tip them onto the cooling rack, turn then upside down and spoon over the glaze, allowing it to drip down the sides.

 

Notes: Use lemon extract instead of vanilla to take the citrussy flavour a notch higher.

If the cakes have a pointed dome, just slice off the top a bit for a more level surface.

If you don't want the lemon flavour to over power, reduce them drastically.

The cakes taste even better the next day with the flavours completely catch on. Also, there is no fear of the cakes drying off because the lemon syrup makes sure its always moist.

Passion fruit-basil lemonade

We have been having some exceptionally hot weather (30C) this side of the world, and its horrible. Don't get me wrong, I'm all for skimpy shorts and margaritas, but when you are kinda done with summer and want to move on to the changing leaves, scorching hot and humid weather doesn't really work well for me. I mean it was just last weekend I put away my summer wear and pulled out all my knitwear and even shopped around for some new scarves and jackets. When on earth will I be able to pick up this gorgeous pair of ankle boots, that I have been eyeing?? When, when, when???

So instead of dreaming about hot chocolate and mulled wine, I have gone to making cold drinks, yet again. I was out all of yesterday and by the time I got to my last stop, the grocery store, I was pooped and wanted something cold. Strangely I was craving passion fruit juice (I mean who craves passion fruit juice???)..and I dint think twice before picking it up. Came back home, jazzed it up with some fresh basil and lemonade and it was an awesome combo.

I was so thrilled with my discovery, i forced myself to keep about a glass in the fridge for Ro, who came back from work, spiked it with gin and said it was much better...Hmmmpfff...so much for all the hard work! (although i admit it tasted great). There is not much of a recipe here, I just threw in a few ingredients, but I thought I should pen it down, just for picture sake :)

Passion fruit juice- 3 cups (any brand, I used Rubicon)
Passion fruit pulp- from two small fruits
Lemonade- 1 1/2 cups
Basil- about 3 tbsp, torn
Ice cubes- as required

Muddle together the basil leaves and passion fruit pulp lightly.
Top with the passion fruit juice followed by the lemonade
Throw in the ice cubes, garnish with a basil leaf and serve

Notes: Add some gin or vodka for some extra kick
The passion fruit juice can be really sweet, so dilute it with some water if required.

Fruit fusion (salad)

You know what I realised, I have never posted a salad recipe here, in spite of eating them on a regular basis. It probably is because I very rarely make a salad from scratch. As in I pick up the mixed salad packet from the supermarket and then just add some dressing (whatever it is I feel, to be precise) and I'm good to go. Ro usually ruins the salad by adding enormous quantities of Italian or ranch dressing and makes is as unhealthy as you can imagine. Like that's not enough, he comes up with smart-ass things like, 'oh my god I'm eating an entire tree for dinner.' And then I stopped making salads for him, but when I eat, he'd dig into it and then not finish what's on his plate, ending up in arguments about whether to keep them back in the fridge and then throw it out after a couple of days or just spare me the time and effort and throw it out now itself. Its like having a frikkin 3 year old at home (ironic because he refers to me that way).

So this 3 year old that I'm talking about, has been bugging me to make fruit salad at home. I keep putting it off giving lame excuses like 'what??? fruit salad? weren't you sick of eating it back in India at all the Christian mallu weddings.' And then when we have invited people over and I'm thinking out loud about the menu Ro would sweetly chime in, 'please make fruit salad and custard or ice-cream for dessert.' My are-you-kidding-me look would stop him from further interactions. Oh yes, I'm a mean, mean wife, to say the least! I know wives who bend backwards to serve the husbands, especially their food needs. Me, not one of them. In fact I'm so damn selfish that I never buy things I don't like (fish tops the list).

Today also, this happened by fluke. I would never make fruit salad. For one, I think its an absolute waste of fruits. Why would you want to put them all together when you have the privilege of delving into each and every one of them separately and enjoying it a whole lot more? Two, if you don't eat it immediately after you make it, it becomes the most horrid thing to devour..the fruits start fermenting and you have no choice but to throw it out. 

I was out galavanting and on my way back stopped at the supermarket cos I was out of milk. Instead of just going straight to the particular isle and picking it up, I get carried away to the fruit section. Saw these pretty clementines still with the leaves and such, strawberries on a roll back, mangoes (not yet in season though) and pink grapefruit (something I was totally intrigued by) and picked it all up. What was supposed to be a one pound bill, ended up being a tenner...all for Ro, if ever he asks me why I do grocery shopping every day (for just the 2 of us), and sometimes even twice a day (like today because obviously i forgot to buy important things like coffee and eggs, and then Ro had to make a trip at 8.30pm).

The grapefruit was a bit of a disaster since I had no clue how to peel it or chop it or whatever, but managed somehow. They are the prettiest pink ever :). But on the whole, it was a breeze to put together and I added some zing to it with a few other ingredients which made it yummy. 

Mango- 1, sliced into cubes

Strawberries- 1 cup- hulled, halved and then quartered

Pink grapefruit- 1, peeled, chopped (please google for instructions on how to do this)

Clementines- 2, small, peeled 

Coriander leaves- 1 tbsp (finely chopped)

Caster sugar- 2 tbsp (or more if you want it really sweet)

Lime juice- 1 tsp (or more is you please)

Salt- a generous pinch

Put all the ingredients in a salad bowl and toss well to combine. 

Refrigerate for a while and then serve in individual glasses as it is, or with some chilled Greek/flavoured yogurt.

Notes: The addition of salt was such a brilliant idea. I mean I loved it so so much. Avoid if you are not too sure.

PS: OMG I cant believe I wrote all this shit for one fruit salad. Ro loved it nonetheless. Not that mean a wife after all huh? (please say yes)

Lavender- two ways

We went to a lavender farm in Surrey last Saturday and I cant even begin to explain how incredibly beautiful it was. It started raining just when we got there, and that kinda added to the whole beauty of the place. Set in a typical English countryside, Mayfiled Lavender field is a charming 25 acre lavender field and is in full bloom from mid June and is harvested by August. My obsession with lavender got me interested in the whole thing, and was thrilled to find one right here in London. Took pictures after pictures and I still wasn't satisfied. Ro had to drag me outta that place ultimately. Had a cuppa tea in their lovely lil cafe, grabbed a big bunch of lavender and headed back home smelling of lavender. Here are some pics for you to enjoy.

Come today, and I had to do something with the lavender bunch, soon. Separated the bunch, and I'm thinking of using one for some potpourri and the other for cooking. Haven't decided what to cook with it as yet, but this is what i came up with today.

Lavender sugar

This is a brilliant way to store these lavender babies. It can be then used in cakes, cookies, drinks or just sprinkled on fruit.

Granulated sugar- 1 cup

Dried lavender flower heads- 1/2 tbsp

In a pestle and mortar, finely grind the lavender with about 1/2 tbsp of sugar. 

Transfer to a bowl and stir in the rest of the sugar.

Store in a jar with a tight lid and let it stand for three days, before you use it.

Lime- Lavender cooler (makes about 3 cups)

The lavender tea was so soothing, that I decided to try a cooler this time, and yes, we both loved it thoroughly. 

Lemon juice- 1/4th cup

Lime juice- 1/4 cup

Sugar- 6 to 8 tsp (or to taste)

Lavender flower heads- one hand full

Hot water- 2 1/2 cups

Salt- to taste

Ice cubes- as required

Place the lavender flower heads in a heat resistant bowl and pour the hot water into it. Let it steep for about 10 minutes, then strain out the lavender and discard.

Mix the sugar into the hot lavender water and mix till dissolved. 

Once lightly cool, add the lemon juice and lime juice and mix well. Add some salt for that extra twang.

Pour into a pitcher filled with ice and chill further in the refrigerator, if required.

Otherwise, pour into serving glasses, garnish with a lemon wedge and serve cold.

I also tried using the lavender sugar to make this cooler and it came out beautiful. 

While I was moving the bunch around, some fell on the floor. I got a call after that and so didnt clean it up immediately. The sun played hide and seek for a while in the afternoon, and this kinda caught my attention. I had to click a pic :)

Pink Lemonade

We had amazing weather yesterday...a high of 25C...and we like the rest of London had to enjoy a day out in the sun. So a bunch of us decided to make some finger sandwiches and brownies, grabbed a few cans of beer and cider and headed out to Regent's Park at about noon. Played a few rounds of Frisbee and then just lay back and enjoyed the sun. I remember having pink lemonade on my last trip to the US and i so so loved it. Unfortunately we don't get ready mixes here and so I made a jar on my own for the picnic. But after the beer and cider, we didn't really have space for the lemonade and so I brought it back, spiked it with vodka and enjoyed it just as much :)

Lemon juice- 1 cup

Sugar- 1 cup or more

Cranberry juice- 1 1/2 cups

Water- 1 + 3 cups or more

In a saucepan take 1 cup water, add sugar and heat till all the sugar has dissolved. Remove from heat and keep aside to cool.

In another jar mix the lemon juice, cranberry juice and rest of the water. Add the sugar syrup once it has cooled down and mix well.Add sugar, water as per requirement. Chill in the refrigerator for a minimum of one hour.

Fill a high ball glass with ice, add a part of vodka to the pink lemonade and you get a "Cranberry Kick."

Notes: You can add soda water or sparkling water to the lemonade if you want a fizzy drink.

Sending this to Divya's 'Show me your Smoothie' event and Srivalli's 'Thanda Mela.'

PS: Having major aches and pains cos of the unaccustomed exercise. I realized that playing frisbee is better cardio than a 15 minute stint on the treadmill.

Strawberry Basil Lemonade

The weekend was tedious with guests, one after the other and some staying over. Cooked, baked, cooked and cooked and Ro cleaned after my mess a zillion times and I have had enough of it...the cooking and cleaning bit. I hate it when my kitchen is in a mess and the wooden floor is dirty after my expedition and I have to clean it up even if I'm super tired. Same goes for dirty vessels. After over loading the dish washer, twice, we still had enough and more vessels to wash, which Ro gratefully agreed to do 'in a while' which turned out into a few hours and I was super pissed that I had dirty vessels in the sink. So i ended up doing the dishes with a vengeance and have vowed not to cook this entire week....Ro, go figure!

I love entertaining guests though...its good fun to have friends over. We drank, ate, shared old memories into the wee hours of the night and today morn dragged ourselves outta bed to start a rather pleasant week (weather-wise atleast).

This gorgeous drink perfectly complemented the weekend weather. I had to make use of the strawberry season and what better way than to make a pitcher of chilled, berry-licious lemonade spiked with some incredibly strong basil leaves. I also served it as a cocktail at night with a dash of gin and vodka...which, needless to say, did the trick:)

Strawberry Basil Lemonade

Makes about 5 to 6 medium size tumblers (loosely adapted from Martha Stewart's recipes)

Freshly squeezed lemon juice- 1/2 cup (juice from 3 large lemons)

Sugar- 6 to 7 tbsp (or according to your taste)

Water- 3 cups (approx.)

Fresh basil leaves- a handful (or less if you don't like it too strong)

Fresh strawberries- 6 to 8, hulled and halved

Vodka or gin- as required (optional)

Purée the sliced strawberries and basil with a hand blender. It should be smooth and the basil should be well chopped.

Transfer the juiced lemons into a large pitcher or bowl. Add the required amount of water and sugar and mix well.

Add the strawberry purée to the lemon mix and blend well using a wooden ladle. You can add the alcohol at this point, if using.

Fill a glass with ice cubes and top with the lemonade.

Alternatively, chill the pitcher in the refrigerator till you want to use it.

A tip: Before you juice the lemon, roll them lightly on the kitchen top, with your palm, which would apparently make the juices flow freely.

I am sending this to Indrani of Appayan who is hosting yet another spotlight event, this time the theme being 'Summer Foods & Drinks' and also to the Thanda mela event hosted by Srivalli of Cooking 4 all Seasons.