Cucumber tomato frost

Ingredients Fresh tomato juice: 600ml Grated cucumber: 100gm Lime juice: 1 tbsp Sugar: 1 tsp Black Salt: ¼ tsp A pinch of roasted jeera powder A pinch of black pepper powder Salt to taste Method Blend all the ingredients in a mixer. Strain and serve chilled. The Hindu Metro plus May 12 2009

Mixed fruit cold drink

Ingredients Grapes (black) 10-12 Sweet lime (mousambi): 1 Pineapple: ¼ Orange: 1 Sugar: 1 cup Water: 1 cup Crushed ice Method Mix the sugar with water to from a thick syrup. Keep it aside. Extract the juice from all the fruits. Add it to the sugar syrup. Add lots of ice. Mix well and serve chilled. The Hindu Metro plus May 12 2009

Water melon cordial

Ingredients Medium sized watermelon: 1 Cardamom powder: 1 tsp Juice of 2-3 lemons Powdered sugar to taste Method Cut the watermelons into big pieces. Remove seeds and extract the juice. Take the juice from the lemons. Add it to the watermelon juice. Add sugar to taste. Mix well. Chill it. At the time of serving, add the cardamom powder. Mix well. Serve chilled. The Hindu Metro plus May 12 2009

Summer delight

Ingredients Pineapple juice: 3/4 cups Mango juice: ¼ cup Lime juice: 2 tsp Fresh cream: 3 tbsp Raspberry syrup: 1 tbsp Method Chill the juices. Add lime juice, raspberry syrup, fresh cream and ice. Blend in a mixer and serve chilled. The Hindu Metro plus May 12 2009

Chilled Pineapple & Pear Soup

Ingredients 800gms fresh pineapple 400gms pears 5gms green leaf tea 50ml honey 2 whole lemons 4-6 sprigs mint Method Peel core and cut pineapple and pears into chunks. Combine the two and puree until smooth in a food processor. Strain through a fine sieve into a bowl. Bring 300ml water to a rolling boil and add the tea leaves. Turn off the flame immediately and allow the brew to rest for 5 minutes. Cool and strain the tea and add to the pineapple and pear puree. Add honey and lemon juice a little at a time till you get the right taste. Chill in the refrigerator. Serve in tall glasses with a sprig of mint and a wedge of pineapple on the rim.

Herbed Goat cheese Sandwiches

Ingredients 10gms cream cheese 20gms mild goat/teat cheese 5gms minced garlic 4gms minced fresh parsley 2gms minced fresh/dry thyme 4ml low fat milk 2gms salt 2gms freshly ground pepper 120gms (2 slices) whole wheat bread 1 cucumber, unpeeled Method To make the spread Replace the cream cheese, goat cheese, garlic, thyme, parsley, milk, salt and pepper in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until well mixed. Add an additional teaspoon of milk if the spread is very thick. To make the sandwiches Spread each slice of the bread with the goat cheese spread. Slice the cucumber into thin rounds and arrange on the bread. Top with the remaining slice and press lightly. Cut the sandwich into halves, thirds, or triangles.

Tuna Aioli Sandwich

Ingredients 4gms minced ginger 4gms minced garlic 30gms chopped green onions 10gms chili flakes 5ml extra virgin olive oil 80gms tuna 10gms cheddar cheese 1 no tomato sliced ½ no red onion sliced 120gms (2 slices) dense 7 grain bread 20gms romaine lettuce Ingredients for the Aioli 10gms chopped garlic 10gms chopped basil 10gms mayonnaise 2gms salt 2gms white pepper 10gms Dijon mustard 10ml lemon juice Method For the Aioli In a food processor or blender combine the garlic, basil, low fat mayonnaise, salt, pepper, and Dijon mustard and process till the mixture is emulsified. Add the lemon juice and check the seasoning For the Sandwiches Combine the ginger, garlic, green onions, chili flakes, and peanut oil. Add the tuna flakes and toss to coat. Mix this with a little aioli. Place the bread slices on a baking sheet. Place the cheese on one slice. Grill until the cheese is melted and the bread slices are lightly toasted, about 3 minutes. Place ¼ of the tuna on top of the melted cheese. Top with romaine lettuce, tomato, and red onions. Now place the remaining tuna on top. Spread some of the aioli on the second bread slice and place it on top of the tuna filling.