Sangria

Proporcje:

3 części czerwonego wina
1 część soku pomarańczowego
2 części lemoniady
lód
świeża mięta
pokrojone na plasterki owoce takie jak pomarańcze i cytryna
można dodać cukru

Pomieszać wszystkie składniki w dużym szklanym dzbanku, dodać więcej poszczególnych składników wg gustu.

Szpinakowy smoothie

500ml soku z pomarańczy
100g szpinaku

6 bananów
200g szpinaku

Kiwi smoothie

Wersja 1:
2 kiwi
500 ml soku z pomarańczy
1 łyżka miodu

Wersja 2:
400g brokuł
100g ogórka
50g kiwi
100g soku z pomarańczy

Wersja 3:
1 szklanka soku z pomarańczy
1 duża garść szpinaku
2 małe banany

2 kiwi
1 garść zielonych winogron
6 listków mięty
2 łyżki śmietanki

Napój przybrać listkami mięty

Pasta z łososia z bagietką i sałatką ziemniaczaną

Ingredients

• 200ml/7fl oz white wine
• 1 tbsp white wine vinegar
• 450g/1lb salmon, skin removed, cut into small pieces
• 200g/7oz butter, cut into cubes
• 1 tbsp drained capers
• salt and white pepper

For the potato salad

• 300g/10½oz new potatoes, cooked
• 150g/5½oz mayonnaise
• 100g/3½oz small gherkins, chopped
• 1 tbsp chopped fresh dill
• salt and freshly ground black pepper
• French bread, to serve

Preparation method

1. Bring the wine and vinegar to the boil in a saucepan, then reduce the heat until simmering. Poach the salmon in the liquid for 6-8 minutes, or until cooked through.
2. Leave to cool slightly, then blend the mixture in a blender with two-thirds of the butter. Stir in the capers and season, to taste, with salt and white pepper.
3. Spoon the mixture into six small kilner jars and set aside to cool.
4. Meanwhile, melt the remaining butter and pour a layer on top of the salmon mixture in the kilner jars. Set aside to cool completely.
5. Meanwhile, for the potato salad, mix the potatoes, mayonnaise, gherkins and dill together in a bowl. Season, to taste, with salt and freshly ground black pepper.
6. Serve the potted salmon with thin slices of French bread and the potato salad alongside.

Gin z tonikiem i tymiankiem

For the thyme and lemongrass syrup

• 225g/8oz caster sugar
• 4 stalks lemongrass, bruised
• handful fresh thyme sprigs

For the cocktail

• 1 lime wedge
• 35ml/1½fl oz gin
• 1 tbsp thyme and lemongrass syrup
• splash tonic water
• sprig fresh thyme, to garnish

Preparation method

1. For the thyme and lemongrass syrup, put 600ml/1pint of water into a saucepan and add the sugar, lemongrass and thyme. Bring to the boil and simmer gently for 10 minutes. Remove the pan from the heat and set aside to cool.
2. For the cocktail, squeeze the lime wedge into a tumbler. Add the gin, lemongrass syrup, top up with tonic water and stir gently. Garnish with a sprig of fresh thyme.

Hamburger z łososia

Smaczna i zdrowa warjacja na temat hamburgerów

Składniki:
600g filetu z łososia (bez osci i łusek) pokrojony na kawałki
75g bułki tartej
1 jajko
1 drobno pokrojona szalotka (cebula)

1 łyżka pokrojonej drobno bazylii
sól i świeżo zmielony pieprz
oliwa do smażenia oraz do sosu

Sos:

200g majonezu
2 łyżki pokrojonej bazylii
Sok z jednej limonki

Czosnek drobno pokrojony lub starty
sól i pieprz

pieczywo do hamburgera

4 liście sałaty lub mieszanka sałat

2 pomidory pokrojone w plasterki

Przygotowanie

Wymieszaj dokładnie do konsystencji masy kawałki łososia, bułki tartej, jajka, szalotki i bazylii - można spróbować rozgnieść ręcznie lub w mikserze - jednak nie zrób z tego puree, doprawić solą i świeżo zmielonym pieprzem

Podziel masę na 4 porcje i uformuj kotlety w kształcie burgerów. Ułóż na talerzu i zostaw w lodówce na 1/2 godziny

Następnie rozgrzej oliwę na patelni, połóż zrobione wcześniej burgery z łososia i smaż przez 3 minuty z każdej strony aż się zarumienią na złoto-brązowo i będą ugotowane w środku

Wymieszaj w misce majonez, bazylię, sok z limonki i czosnek. Dopraw solą i pieprzem. Otrzymojemy gotowy sos.

Na połowie pieczywa do burgerów ułóż sałatę, pomidora, następnie kotleta z ryby, na to łyżkę sosu, przykryj drugą częścią pieczywa. Serwuj z porcją frytek.

Smoothie jabłkowe orzeźwienie

Orzeźwiający napój na gorące dni

2 jabłka
1 banan
sok jabłkowy
kefir
sok z limonki lub cytryny do doprawienia (nadaje kwaskowy, orzeźwiający posmak)

Można też dodać trochę lodów śmietankowych

Lemoniada z truskawkami i bazylią

Ingredients

• 1 large sprig fresh basil
• 4 fresh strawberries, halved
• 75ml/3fl oz brandy
• 1 tbsp strawberry liqueur
• 50ml/2fl oz fresh lemon juice
• 25ml/1fl oz sugar syrup
• lemonade, to top up

Preparation method

1. Place the basil between two sheets of kitchen paper and roll hard with a rolling pin.
2. Add a handful of ice, the strawberries, cognac, strawberry liqueur, lemon juice and sugar syrup and top up with lemonade.
3. Stir the cocktail together and pour into highball glasses filled with ice

Lemoniada miętowa

Ingredients

• large handful fresh mint, leaves picked
• 6 lemons, juice and zest of 3
• 3 tbsp sugar cane syrup
• sparkling mineral water, to top up
  
  wersja alkoholowa: dodać wódkę lub gin lub martini

Preparation method

1. Place the mint leaves into a tea towel and bruise with a rolling pin.
2. Add the mint to a pitcher, with the lemon juice and zest and sugar cane syrup.
   Technique: Zesting citrus fruit
   Watch technique1:02 mins
3. Top up with sparkling water. Mix the cocktail well and add more sugar cane syrup, to taste.
4. Chill in the fridge.

Mojito

Ingredients

• 1½ limes, cut into wedges
• 20 fresh mint leaves
• 2½ tsp granulated sugar
• handful ice
• 65ml/2½fl oz white rum
• splash soda water, to taste
• fresh mint sprig, to garnish

Preparation method

1. Place the limes, mint and sugar into a sturdy highball glass and 'muddle' or mash with the end of a clean rolling pin, to bruise the mint and release the lime juice.
2. Add the ice and pour over the rum.
3. Add soda water to taste and stir well. Garnish with a mint sprig and serve

Sałatka z kurczaka, mango i brokuł

• 1 tbsp olive oil
• 75g/2¾oz chicken breast, cut into strips
• salt and freshly ground black pepper
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• ½ lime, juice only
• 1 garlic clove, finely diced
• ½tsp lemongrass, inner white finely chopped
• ¼ onion, finely diced
• ½ mango, diced
• 1 tbsp chopped mint leaves
• 1 tbsp chopped coriander
• 50g/1¾oz blanched broccoli

Preparation method

1. Heat the olive oil in a frying pan over a medium to high heat, fry the chicken strips for approximately ten minutes or until the chicken is cooked through, season and drain off juices.
2. In a large bowl whisk together the sesame oil, soy sauce, lime juice, garlic, lemongrass and onion.
3. Add the mango, chicken, herbs. Season and toss together.
4. Serve in a tall pile on a plate with the broccoli.

Ryżowy makaron z łososiem, kokosem i chilli

For the broth

• 1 tbsp vegetable oil
• ½ onion, finely chopped
• ¼ fresh red chilli, sliced finely
• 15g/½oz fresh ginger, finely chopped
• 150ml/¼ pint coconut milk
• 100g/3½oz salmon, sliced
• 3 baby sweetcorn, chopped
• 1 lime, juice only
• 100g/3½oz rice noodles
• 1 tbsp chopped fresh coriander

To serve

• small handful fresh dill, chopped
• drizzle of sesame oil

Preparation method

1. For the broth, heat the oil in a large saucepan. Add the onion, chilli and ginger and gently fry for 5-7 minutes or until softened. Add the coconut milk and bring to simmering point.
2. Add the salmon, baby sweetcorn, lime juice and noodles and cook through for 3-5 minutes or until the noodles are tender. Finally add the coriander and season.
3. Serve in a bowl garnished with chopped dill and a drizzle of sesame oil.

Kokosowa zupa Tom yum soup

Tom yum soup

Ingredients

For the tom yum paste

• 1 garlic clove
• 2 lemongrass stalks
• 4 lime leaves
• 2½cm/1in piece fresh root ginger
• 1 small bunch fresh coriander, stems only (reserve leaves for garnish)
• 2 small bird's eye chillies
• 2 shallots
• 2½cm/1in piece palm sugar
• 50ml/2fl oz vegetable oil, plus extra for frying
• pinch salt

For the soup

• 400ml/14fl oz coconut milk
• 200ml/7fl oz vegetable stock
• 1 handful beansprouts
• 1 red pepper, finely sliced
• 4 spring onions, finely sliced
• 150g/5½oz aubergine slices, chargrilled
• 200g/7oz peas
• 12 tiger prawns, left whole

To serve

• 1 lime, juice only
• 1-2 handfuls fresh coriander leaves

Preparation method

1. For the tom yum paste, place all of the paste ingredients into a food processor and blend until smooth.
2. Heat a dash of vegetable oil in a pan and gently fry the paste for 4-5 minutes, strring frequently, or until it starts to become aromatic.
3. For the soup, add the milk and stock to the pan with the paste and stir well. Bring to the boil, then reduce to a simmer and cook for 10 minutes.
4. Place the beansprouts, pepper and onion into the bottom of four serving bowls.
5. Stir the aubergine and peas into the soup to warm through, then add the prawns and simmer until pink and cooked through. Ladle the soup into four serving bowls (there should be three prawns per serving). Serve with a squeeze of lime and garnish with the reserved coriander leaves.

Pieczony łosoś w mleku kokosowym

Ingredients

• 4 thick salmon steaks
• 2.5cm/1in piece root ginger, peeled and cut into small, very thin slices
• 2 large cloves garlic, peeled and cut into small, very thin slices
• 350g/12oz tomatoes, peeled and halved
• 1 fresh red chilli, de-seeded and sliced as finely as possible
• 1 small yellow pepper, de-seeded and thinly sliced
• 4-6 cardamom pods, roughly crushed
• 400ml/14fl oz tinned coconut milk
• sea salt
• 2 limes, juice only
• handful of fresh mint leaves, chopped

Preparation method

1. Put the fish steaks in a fairly shallow ovenproof dish with a lid, into which they fit quite closely.
2. Scatter the ginger, garlic, tomato, chilli and yellow pepper over and around the fish and the cardamom pods in between.
3. Empty the coconut milk into a separate bowl, add a good sprinkling of sea salt and gradually stir in the lime juice. Pour the mixture gently over and around the fish and cover the dish.
4. Preheat the oven to 150C/300F/Gas 2. Put the dish on the centre shelf and cook for 40-50 minutes, until the fish is lightly done. To discover this insert a small, sharp knife into the centre of one of the steaks - if the flesh is slightly darker pink in the centre it will be perfectly cooked. Remove from the oven.
5. Before serving scatter the mint leaves on top.