Tag Archives: pink

Pink Lychee Bellini Cocktail

7 Sep

I had never tried fresh lychee before I bought these. I thought I didn’t like them because the ones I had tried out of a tin tasted, well like tin, and syrup. Not a good combination.

So I bought these because they were cheap mainly and because The Washer Up kept trying to persuade me that they were lovely. And he was right. I don’t think I’ve ever said that before, that he was right I mean. He will be pleased.

It turns out that underneath that pink prehistoric armoured shell there is a delicately perfumed, lightly floral tasting, opalescent jewel of a fruit that is elegant, cool, sweet and delicious. Nothing at all like tin, which is nice.

I was going to make Lychee Martinis as that seems to be the lychee cocktail of choice but I saw Jamie Oliver doing Venice the other day and he was explaining the history of the Bellini that was invented in Harry’s Bar in Venice (something to do with the delicate peach colour resembling the golden glow in Bellini’s paintings) and he showed how to make an authentic one.

He used white peaches with their red skins still on (to get the light peachy colour) and he crushed the whole thing in his hand  through a sieve into a jug. He then mixed the pulp with Prosecco (Italian sparkling wine) and poured it into the glass.

I tried to crush a lychee through a sieve, (there’s a first time for everything) but it didn’t work so I just pureed the fruits (without the seeds) with a stick blender. The puree is a milky white froth that I poured into the bottom of each glass and I topped it up with pink rose cava (Spanish sparkling wine) because I wanted it to echo the beautiful colour of the lychee skins. You could use normal sparkling instead for a more frosty effect.

Salud!!

Have a great weekend everyone!

Pink Hibiscus Flirtini

26 Nov

As it’s the weekend and it is officially holiday season I thought I would share a little cocktail with you. After the success of my Golden Jasmine Martini and seeing this double page article in The Independent (The Washer Up’s dad sends me all food & drink related articles, thanks Jim!), it had to be with tea. Apparently cocktails made with tea are the next big thing.

The English summer garden party was all about people drinking cocktails out of flowery teacups. The Royal Tea cocktail created for the Royal Wedding in April was with Beefeater gin, chilled Earl Grey tea, lemon, sugar & lime.

Being more of a vodka girl myself it was a toss-up between a Flirtini and a Cosmopolitan. I chose the Flirtini because of the use of cava/champagne. I do love bubbles and it is nearly Christmas.

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A Watermelon Martini Granita for a Mysterious Friend

20 Jul

I’ve been watching these watermelons grow from a distance. Every morning I walk past them with the dog and look down on them. I walk on the road that goes around the top of the field, and have been taking photos from there but I wasn’t happy with them, they were too far away. I wanted to get closer so I had to scramble down quite a steep bank and quickly take some shots before anyone saw me and thought I was stealing.

Don’t you think they look strange just lying there, on the ground?

Kind of like stray, abandoned footballs, hidden in the long grass of your neighbour’s garden, that you are too afraid to ask for back.

The first thing that I think of when I see watermelon is a cocktail we used to serve at the restaurant called a Watermelon Martini. It was a beautiful pale pink colour (there was a lot of vodka in it) and it was served in a martini glass with a pink straw.

A proper girl’s drink, or so I thought.

This pretty pink drink became “The Usual” of one of our best customers who soon became a friend. I can’t mention his name (yes it’s a he) because he might have to kill me.

No seriously, he would have to kill me.

Let’s just say, he works away a lot. I don’t know what he does or where he does it. What I do know is that when he comes home he likes a nice cocktail.

 A nice pink, girly cocktail.

Now this guy is big. As in big, strong and slightly intimidating (if you don’t know him). He has a dangerous job and you’d definitely want him on your side in a fight.

To see him sitting at my bar with a baby pink martini cocktail in his (very large) hands would always completely crack me up. It still does now, and I miss it.

 So, for old times sake, you know who you are. This one’s for you. xx

I wanted to make a granita because Sawsan from Chef in Diguise and Tiffany from Como Water keep tempting me with them.  Tiffany also gave me the idea for the sugar-coated mint leaves as a garnish. The bouganvilla is from our roof terrace and is just the perfect colour to go with this.

Watermelon Martini Granita Recipe

Makes about a litre tub, 4-6 martini size glasses.

Adapted from Como Water & Alcoholic Drink Recipes

  • about 600 gr cubed watermelon, without rind
  • 2 tsp fresh lime/lemon juice
  • 55 gr (1/4 cup) caster sugar
  • 55 ml (1/4 cup) vodka, or more to taste
  • fresh mint leaves
  • sugar
  • a wedge of watermelon to decorate the glass

Remove as many seeds from the watermelon as possible, cut into cubes and put in a food proccessor or bowl with the lime/lemon juice and sugar and blend well until smooth.

Strain the puree through a sieve into a shallow pyrex dish or metal tin. Press the pulp through the sieve with a spatula to squeeze as much juice out as possible. Mix the vodka into the juice and taste. Add more vodka , sugar or lime juice to taste.

Freeze for about an hour until the edges start to freeze. Fold the frozen bits into the middle with a fork. Do this every half an hour for about 4 hours. (I know it sounds time consuming, but it’s so worth it, and you don’t have to sit there waiting for it, just set the timer and get on with something else).

Meanwhile make the sugar-coated mint leaves. Tip some sugar onto a small plate, wash the mint leaves then dip the top side into the sugar. Put these on plate and freeze.

The granita mixture is ready when it forms ice crystals. Rake it with the fork and serve in chilled glasses garnished with the sugar-coated mint leaves and a wedge of watermelon.

Salud!

Things that made me smile today……..

 

Our hibiscus plants in full bloom….

With a watermelon martini granita in one hand and an hibiscus flower behind my ear, the world is a happy place!

Pretty In Pink Beetroot Souffles

26 Oct

We went to see The Psychedelic Furs in Malaga on Friday night, they were really good live even though I had only heard of one song (Pretty in Pink obviously). Most of it was before my time………ha! The Washer Up enjoyed himself though, something about reliving his youth I think.

Any way the whole Pretty In Pink thing got me thinking about doing a pink souffle with the beetroot I have in the fridge,what could be prettier than a bright pink souffle…

I decided to roast the beetroot instead of boiling it to intensify the flavour and keep as much of the colour as possible. I added the feta cheese for that classic flavour combination (sweet beetroot & sour cheese) and also because adding white to red should make a fantastic deep pink colour.

Roasted Beetroot & Feta Souffle Recipe

Makes 2 or 3 individual souffles Vegetarian

  •  2 small beetroot cut the roots off and quarter
  • a few sprigs of thyme leaves
  • olive oil, salt & pepper
  • 2 tbsp veg stock
  • 25 gr butter
  • 40 gr flour
  • 110 ml milk (I use goat’s milk)
  • freshly grated nutmeg, salt & black pepper
  • 75 gr feta cheese
  • 2 tbsp grated parmesan
  •  3 eggs separated

First roast the beets, preheat the oven to 190 degrees, then put the quartered beets in a roasting tin drizzle with the olive oil, salt, pepper & thyme leaves and toss to coat evenly. Roast for 45 – 50 minutes until slightly charred and tender.

Leave the beets to cool slightly and remove any tough skin before blitzing them in a blender with the veg stock.  (I didn’t use all the beetroot, I saved a handful for lunch tomorrow).Meanwhile melt the butter in a sauce pan over a medium heat before adding the flour. Stir to cook flour for about a minute then remove from the heat and add the milk gradually. Stir over a medium high heat until thickened. Add grated nutmeg, salt & pepper. Preheat oven to 180 degrees.

Transfer the butter/flour/milk mixture to a large bowl with the beetroot, beaten egg yolks, crumbled feta & grated parmesan. Stir well to combine. Butter your (1 cup) ramekins, dust with flour and shake out the excess. Now whisk the egg whites until they form soft peaks and gently fold them into the beetroot mixture in 2 or 3 batches.

You should end up with this fabulous bright magenta pink colour. Now pour the mixture into the prepared ramekins, trying not to get any around the rim, and bake for 25 minutes. Do not open the oven door while they are cooking.

 Serve immediately with a sprig of thyme and some broccoli which goes really well both as a flavour combination and colour contrast. These souffles look amazing, there’s something really exciting and maybe childish about eating bright pink food, but they also taste fantastic the feta works really well with the beetroot.

With the leftover roasted beetroot I made a salad for lunch with tomatoes, mozzarella, parmesan & basil oil

The colour combinations of the beetroot & tomato juices in the bottom of the dish where beautiful and seemed to compliment my view on our terrace..

Through the staircase I could see the two-tone bouganvilla matching my two-tone salad perfectly. Or is it just me…

Pretty in Pink ………

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