Watermelon and Orange Cooler

Refreshing, tasty and full of goodness, this watermelon and orange smoothie will quench even the biggest thirst.

Refreshing, tasty and full of goodness, this watermelon and orange smoothie will quench even the biggest thirst.

I personally love watermelon but Mark isn’t a big lover of it… too watery, too sweet and don’t even get him started on all the pips… yet once turned into this delicious drink, he simply can’t seem to stop refilling his glass.

The idea for this drink isn’t mine. A good friend of ours told us how they would drink it all the time during the long, very hot summer months back in Turkey. They were swearing by it and its almost magical properties, so finally one day we decided to give it a try too… I am really happy we did as we can finally turn a watermelon into something we both really enjoy.

Refreshing, tasty and full of goodness, this watermelon and orange smoothie will quench even the biggest thirst.

Ingredients:

  • 1kg ripe watermelon
  • 250ml orange juice*
  • 1 lemon
  • 1tsp raw honey
  • Ice-cubes to serve

*ideally we would use freshly squeezed orange juice but alas the watermelon season doesn’t match up with the orange season and as getting out of season fruit and veggies here isn’t so easy we are using organic pure orange juice from the carton… no other realistic options.

Refreshing, tasty and full of goodness, this watermelon and orange smoothie will quench even the biggest thirst.

Method:

Peel, cube, and deseed watermelon, then pop into a high-speed blender.

Juice the lemon and add into your melon cubes.

Add the orange juice and honey.

Depending on the temperature of your ingredients, you might want to add some ice-cubes to make the drink a little cooler from the start.

Turn the blender on and blend for a minute or two on high speed.

Serve over ice with a nice straw (little paper brolly optional) and enjoy the cooling experience!

Ideally, it should be drunk as soon as blended but it will keep in the fridge for a day or two if you end up making a bigger batch… just don’t forget to give it a good stir before serving as it will tend to separate a bit.

Refreshing, tasty and full of goodness, this watermelon and orange smoothie will quench even the biggest thirst.

Do you like watermelon?

What’s your favourite way of serving it?

Refreshing, tasty and full of goodness, this watermelon and orange smoothie will quench even the biggest thirst.

Homemade Nutty Falafel

Super crunchy on the outside and light and fluffy inside, this falafel delivers a delicious flavour combination – fresh herbs, nuts with a wonderful spicy finish of ginger and chilli.

Super crunchy on the outside and light and fluffy inside, this falafel delivers a delicious flavour combination – fresh herbs, nuts with a wonderful spicy finish of ginger and chilli.Ingredients:

  • 300g dry chickpeas
  • 50g pecans
  • 50g fresh coriander; chopped
  • 30g fresh flat leaf parsley; chopped
  • 3 large cloves of garlic; halved
  • ~2cm piece of fresh ginger; peeled and roughly chopped
  • 1 medium size onion; roughly chopped
  • 1tbsp spelt flour
  • 1 1/2tsp salt
  • 1 1/2tsp black pepper
  • 1tsp cumin
  • 1/2tsp chilli flakes
  • ~100ml olive oil for frying
  • 1.5l water for soaking

Method:

Pour 1.5l litre of filtered water to a pot, add the chickpeas, pop the lid on and leave to soak for at least 10h (overnight works best).

When you are ready to make your falafel, drain the chickpeas then pop them into a food processor.

Add all other ingredients spreading them evenly around the processor bowl but leaving the pecans to be added last. They will help to weigh down the fresh herbs, which means that everything will better stay in place while mixing.

Use the pulse function until your mixture is coarse to semi-coarse. Do not over pulse / mix or you will end up with a hummus-like texture, which isn’t ideal for falafels.

Once done, remove the blade from your food processor and start forming your falafels. I used an ice-cream scoop to measure mine out and the mixture should yield 24 almost perfect balls of falafel 🙂

Super crunchy on the outside and light and fluffy inside, this falafel delivers a delicious flavour combination – fresh herbs, nuts with a wonderful spicy finish of ginger and chilli.Do not squeeze your mixture too much as this will make it dense and remove moisture from it, which will result in dry falafels later on. If you are struggling to form your desired shape you can:

  1. Pop the blade back on your processor and pulse few more times.
  2. Pop it into the fridge to help firm it up a bit
  3. Or worst case scenario add some eggs to help it glue together, but you really shouldn’t need to do this, if you followed the measurements as stated.

Once all your falafels have their final shape, it’s time to fry!

Super crunchy on the outside and light and fluffy inside, this falafel delivers a delicious flavour combination – fresh herbs, nuts with a wonderful spicy finish of ginger and chilli.In a heavy bottomed frying pan, ideally a small cast iron one, preheat 100ml of olive oil (or more if you pan is bigger, ideally you are aiming for enough oil in the pan to cover half of your falafel).

Bring the oil up to 180C before popping your falafels in. Do not over crowd the pan. I cook 6 at the time despite having space for 12 or even 15. More falafels at one time popped into the pan means a bigger drop in the oil temperature once you put them in (this will result in your falafel soaking up the oil making them greasy) and a general inability to turn them with ease, so take it easy and fry them in batches.

When I fry the oil drops to 170C, this is temperature of my oil once all new falafels are in. I heat it up to 180C again as quickly as possible before turning the heat down and cook for about 5-6 minutes turning regularly

When done remove with a slotted spoon and place on some kitchen roll to soak up any residual oil.

Serve warm or cold with a green salad or go classic and add into a wrap.

Most importantly of all though… enjoy!

Do you like falafel?

What’s your favourite way of serving them?

Super crunchy on the outside and light and fluffy inside, this falafel delivers a delicious flavour combination – fresh herbs, nuts with a wonderful spicy finish of ginger and chilli.

Broccoli, Mushroom & Sesame Salad

This broccoli, mushroom and sesame salad is like a journey: crunchy broccoli meets soft and buttery mushrooms, then the nuttiness of the sesame hits you which paired with a slight tartness from the vinegar provides a perfect combo, all of this is to be finished off by a slight tingling on your tongue thanks to the chillies…

This broccoli, mushroom and sesame salad is like a journey: crunchy broccoli meets soft and buttery mushrooms, then the nuttiness of the sesame hits you which paired with a slight tartness from the vinegar provides a perfect combo, then all of this is to be finished off by a slight tingling on your tongue thanks to the chillies…The salad works well either slightly warm, straight after preparing or cold at some later time. It will make a perfect starter or a side dish when paired with grilled meats for example. It’s easy to prepare, it doesn’t require any unusual ingredients as most of them should be in your stock cupboard anyway and it can be on your table within 15 minutes!

Ingredients:

  • 2 small or 1 large broccoli; separated into florets
  • 6 medium size button mushrooms; thinly sliced
  • 3 spring onions; sliced at an angle
  • 2tbsp toasted sesame seeds
  • 2tbsp toasted sesame oil
  • 2tbsp dark soy sauce
  • 2tbsp cider vinegar
  • 1tbsp olive oil
  • 1tbsp butter
  • 1 clove of garlic; minced
  • 1tsp garlic powder
  • 1/2tsp chilli flakes – more if you like heat
  • 1/4tsp sea salt

This broccoli, mushroom and sesame salad is like a journey: crunchy broccoli meets soft and buttery mushrooms, then the nuttiness of the sesame hits you which paired with a slight tartness from the vinegar provides a perfect combo, then all of this is to be finished off by a slight tingling on your tongue thanks to the chillies…Method:

Prepare a large pot of salted water, big enough to take all the broccoli and bring it to boil.

Heat up a large frying pan, add the olive oil and butter and allow to melt.

Add the broccoli into the boiling pot of water, turn the heat up high to bring back to the boil and then down to medium until the cooking time of 5 minutes is complete (count 5 minutes from the moment you added the broccoli, not from the moment it came back to a boil), then shock it under cold water or better yet an ice bath and then drain well. The cold bath will stop the cooking process which is necessary in order for the broccoli to maintain a slight crunch.

Add mushrooms into hot frying pan, add garlic powder and salt then fry on a medium heat for 3-4 minutes or until just soft and slightly brown.

Whilst your broccoli is cooking and mushrooms are frying, it’s time to mix the sauce.

This broccoli, mushroom and sesame salad is like a journey: crunchy broccoli meets soft and buttery mushrooms, then the nuttiness of the sesame hits you which paired with a slight tartness from the vinegar provides a perfect combo, then all of this is to be finished off by a slight tingling on your tongue thanks to the chillies…Into a salad dressing shaker or a jam jar or even a bowl add the toasted sesame oil, dark soy sauce, cider vinegar, minced garlic, chilli flakes and half of the sesame seeds. Mix well until all ingredients are fully combined.

In a large bowl mix the broccoli, mushrooms, spring onions and remaining sesame seeds, add dressing and gently toss around to coat completely.

Serve and enjoy!

This broccoli, mushroom and sesame salad is like a journey: crunchy broccoli meets soft and buttery mushrooms, then the nuttiness of the sesame hits you which paired with a slight tartness from the vinegar provides a perfect combo, then all of this is to be finished off by a slight tingling on your tongue thanks to the chillies…This broccoli, mushroom and sesame salad is like a journey: crunchy broccoli meets soft and buttery mushrooms, then the nuttiness of the sesame hits you which paired with a slight tartness from the vinegar provides a perfect combo, then all of this is to be finished off by a slight tingling on your tongue thanks to the chillies…

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