October 12, 2008
September 3, 2008
Chilled Cantaloupe Soup
The sweetness of ripe cantaloupe is the key to this delicious cold dish. Characterized by a distinctive spicy-fruity taste, this soup works beautifully on a hot day as an appetizer or as a quick meal.
Makes 4 servings.
Ingredients:
1 ripe cantaloupe (seeds removed), cut into cubes
2 cucumbers
1 garlic clove
2 cm section fresh ginger root (peeled and chopped)
3 tablespoons extra virgin olive oil
juice of 1 lemon
2 tablespoons apple vinegar
½ teaspoon whole sea salt
ground white pepper (to taste)
ground paprika (to taste)
red chili powder (to taste)
1 red pepper (diced)
½ cup filtered water
In a blender, puree all the ingredients except the diced red pepper. When smooth, divide the soup among serving bowls and stir in the diced red pepper. Taste for seasoning and serve chilled.
August 19, 2008
Watermelon Granita
Five ingredients is all you need for this amazingly refreshing watermelon granita. Plus, if you have an ice-cream maker or ice cube grinder, it takes practically no time to make. While usually granita is made with the fruit juice, for this one I also used the pulp. I’ve tried all the methods that I’m listing here, and all of them make an excellent granita. The one you see pictured in this post was made following method no. 2 (I really like the irregular texture of it, with its frozen fleshy bits). Whatever method you choose it’s best to enjoy your granita as soon as it’s ready…just don’t let it sit in the freezer for days and days…
Makes 4 servings.
Ingredients:
4 cups watermelon pulp (seeds removed), cut into chunks
3 tablespoons rice malt syrup
juice of 2 lemons
2 teaspoons vanilla extract
½ teaspoon ground star anise
Place all ingredients in a blender and process for 30-40 seconds until combined (for this granita, I like the fruit base to be chunky rather than completely smooth). Discard any seeds.
Method no. 1- Without an ice cream maker.
Pour mixture onto a plastic or metal bowl and place in the freezer for at least 30 minutes, or until ice begins to form. Use a spoon to stir the mixture and put it back in the freezer for another 30 minutes. Repeat this process for 4 to 5 times, until frozen (be careful it does not turn into a big chunk of ice). Transfer the granita into chilled tumblers or glasses and serve.
Method no. 2- With an ice cream maker.
Pour mixture onto a bowl and chill thoroughly in the refrigerator. Process in your ice cream maker according to the manufacturer’s directions (30 minutes should be enough to obtain a granita texture). Transfer the granita into chlled tumblers or glasses and serve.
Method no. 3- With an ice cube grinder.
If you’re too lazy to stir the mixture now and then (as indicated in method 1), if you don’t have an ice cream maker, or if you already know that you’ll want to save some granita for later consumption, you might as well freeze the watermelon mixture completely using your regular ice cube tray. Once you’ve got the frozen cubes, grind them with the ice grinder appliance of a blender (or other ice cube grinder). Using this method will make your granita more grainier and smoother (like granitas usually are), as watermelon pieces will be processed for the second time. Transfer the granita into chlled tumblers or glasses and serve.
August 1, 2008
Rose Flavoured Watermelon Jellies
This is my own adaptation of a typical Sicilian dessert, called ‘gelo di melone’, a very unique combination of flavours, that is, jasmine flowers and watermelon… something you will definitely be able to taste if visiting Sicily in summer. Since there’s plenty of watermelons around at the moment, I thought it was time to try my version of this unusual kind of dessert. However, I couldn’t find any jasmine flowers, and opted for rose water… a substitution that my Sicilian friends will hopefully appreciate… ;)
Makes 4 servings.
Ingredients:
3 cups watermelon pulp (seeds removed) cut into pieces
1 tablespoons rose water
juice of 1 lemon
1 tablespoon corn starch
4 tablespoons agar agar flakes
2 pinches vanilla powder
1 pinch ground cardamom
3 tablespoons rice malt syrup
dark chocolate (for garnish)
pistachios (for garnish)
Run the watermelon pieces through a juicer. Combine the juice, rose water, lemon juice, vanilla, cardamom, rice malt syrup in a saucepan and simmer for 5 minutes. Add the agar agar flakes and keep stirring over low heat until the flakes have competely melted. Dissolve the corn starch (you might as well use the same amount of arrowroot instead) in 2 tablespoons cold water and add it to the agar and juice mixture. Keep stirring for another 5 minutes. Remove from heat and pour into individual ramekins or molds. Let cool and then refrigerate for at least 2 hours, until set and chilled.
You can unmold the jellies or serve them in their ramekins. Either way, sprinkle the top of them with dark chocolate flakes and grounded pistachios. Serve chilled.
July 31, 2008
Gingered, Savoury Carrot Juice
I’m finally back with a simple yet tasty recipe…something to enjoy in summer time. Go for organic carrots!
Makes 1 serving.
Ingredients:
2-3 carrots
2 cm section fresh ginger root
1 teaspoon white miso
juice of 1 lemon
extra virgin olive oil
whole sea salt (to taste)
1 pinch black pepper
1-2 ice cubes (optional)
fresh basil (for garnish)
Peel and chop the ginger, then chop the carrots (no need to peel them if they’re organic). Run ginger and carrots through a juicer. In a shaker (or jar) combine the carrot and ginger juice, the miso (previously dissolved in 1 to 2 tablespoons tepid water), the lemon juice, a few drops of olive oil, a pinch of salt, a pinch of ground black pepper and the ice cubes. Shake gently, pour mixture into a glass, decorate with basil leaves and serve.
