BLUEBERRY BUZZ
Why not enjoy a drink on the patio that helps with your immune system as well as relax you and looks like a world class drink! This drink is made with organic turmeric made into a syrup and added to either soda water, or alcohol. I usually make the turmeric syrup and store it in the fridge and use as I need it.
All you need is blueberries, soda water, limes, mint leaves, organic turmeric, organic cane sugar and water for a non-alcoholic drink. If you want to add alcohol, add dry gin and elderflower liqueur.
To make the turmeric syrup: add 1 cup organic cane sugar to 1 cup water and bring to boil for 5 minutes. Take pan off the heat and stir in the turmeric. Set aside for 1 hour, stirring occasionally. Store in a sealed container and refrigerate until ready to use.
Muddle 5 of the blueberries and mint in a cocktail shaker. Add lime juice, turmeric syrup, (if using alcohol, add gin and elderflower liqueur) and ice and gently shake all ingredients. Pour into a Collins glass filled with ice. Top off with a lime wedge and blueberries on a skewer or cocktail pick.
BLUEBERRY BUZZ
Serves: 2
Prep Time: 2 hours
Cooking Time: 20 minutes
INGREDIENTS
20 fresh blueberries
1 oz lime juice
6 mint leaves
1 oz turmeric syrup
Soda water to finish
For Turmeric Syrup
1 cup water
1 cup organic cane sugar
1 tablespoon organic ground turmeric
INSTRUCTIONS
For the turmeric syrup, combine the water and sugar in a small saucepan and boil for 5 minutes to make a simple syrup. take the pan from the heat and stir in the ground turmeric. Set aside for an hour, stirring occasionally. Keep refrigerated until ready to use.
Muddle 10 of the blueberries in a cocktail shaker. Add lime juice, 1 oz of turmeric syrup and if using alcohol (3 oz gin and 1/2 oz elderflower liqueur.) Add ice and lightly shake to mix and chill ingredients. Pour into a Collins glass filled with ice. Top off with soda water and garnish with a lime wedge and the remaining blueberries on a cocktail pick or a skewer.
Enjoy!
SHAKSHOUKA
Shakshouka in Arabic is a dish of poached eggs in a sauce of tomatoes, olive oil, peppers, onions, garlic and commonly spiced with paprika, cayenne and cumin. This Mediterranean dish has been around for centuries and is super easy to make. Its perfect for a Mediterranean brunch theme served with warm pita bread, crusty bread, roasted potatoes or a fattoush salad. This saucy tomato concoction can have you going for seconds and thirds.
This recipe is very easy and your guests will feel very special. Just chop up onions, peppers, tomatoes, garlic and start by sautéing the onions, peppers and garlic in olive oil.
Add tomatoes and crushed tomatoes and all the greens and save a little parsley to garnish later.
Once you see the tomatoes cooked and saucy, add the eggs slowly and one at a time.
SHAKSHOUKA
Serves: 4
Prep Time: 20 minutes
Cooking Time: 20 minutes
INGREDIENTS
4 Tbsp Olive oil
1/2 yellow onion, roughly chopped
1 yellow pepper, roughly chopped
6 Roma tomatoes, roughly chopped
2 green onions, chopped
1/2 cup chopped parsley
1/2 cup cilantro chopped
1 tsp Himalayan salt
1/2 tsp black pepper ground
1/2 tsp sumac
1/2 tsp spanish paprika
1/2 tsp chilli flakes
1/4 cup crushed tomatoes
4 eggs
1/2 cup crumbled feta
Pinch of Maldon salt (optional)
Pita bread toasted for serving
INSTRUCTIONS
Preheat oven to 375 degrees F.
In a large skillet, on medium high heat, add olive oil and add the chopped onions, peppers and garlic. When the onions are translucent, add tomatoes, crushed tomatoes and spices and let cook till tomatoes are tender. Add all the greens, saving a little parsley for garnishing. Cover the skillet and let the tomatoes cook for about 10 minutes stirring occasionally till sauce thickens. Take skillet off the heat and break eggs one at a time into a bowl and slowly slide them onto the tomato mixture. Add crumbled feta all around the eggs and bake for 12-15 minutes till egg whites are firm but yolks runny. Sprinkle with parsley and Maldon salt and serve from the pan with warm pita bread.
Enjoy!