pimm's raspberry cucumber cocktail slushy

I am not very good at drinking... alcohol, that is. A wild night, for me, is about two drinks.

Three, if I'm really living life on the edge.

Because there is such a fine and sudden line between a pleasant tipsiness and regrettable discomfort, the drunken state so sought after by many is not really something I pursue. I don't drink to get wasted. I drink for the sexy, intriguing flavours that dance on my tongue. I drink to bring that little bit of warmth to the body and soul. And then I stop drinking, and hope for the best.

This elegant little cocktail I made recently fits the bill. I brought her with me to a party last week. I think she upstaged me... she was cool, graceful, sensuous, flirtatious. A contrast to yours truly - clumsy, awkward, spaced-out, introverted...

Nevertheless. She made me look good. Because I was her Maker.

So make this for your friends, and bask in the praise they heap upon you.

Pimm's raspberry cucumber cocktail slushy with a hint of herbs. It's like Slurpee for adults... only better.

Recipe notes:

If you don't have pre-frozen cucumber and raspberries in the freezer, don't despair. This tastes just as pretty without the icy slushy factor. In fact, you can even make this drink ahead of time and just chill it in the fridge in an airtight flask until required - I did this and I swear the flavours developed further and turned out even tastier. Simply proceed with fresh cucumber and raspberries. Blend as per instructions. Just before serving, shake the mixture vigorously with a handful of ice cubes until cold, then strain out the ice cubes and serve.

If you don't have Pimm's No.1 at hand, feel free to substitute with gin, vodka or any other spirit or liqueur that goes well with fruity drinks - preferably one that is not too overpowering, to allow all the subtle flavours of the cocktail come through. Or make it a mocktail by omitting alcohol altogether.

pimm's raspberry cucumber cocktail slushy with a hint of herbs
(serves 2)

1 lebanese cucumber - approx. 100g, peeled, roughly sliced and frozen (1 cup)
60g raspberries, frozen (1/2 cup)
60ml rosemary, mint & ginger syrup (1/4 cup) - see accompanying recipe
45ml Pimm's No. 1 (1 shot)

Whiz all ingredients together in a blender until it reaches a smooth slushy consistency. Pour into glasses and serve.

rosemary syrup with a hint of mint and ginger

2 cups water
2/3 cup raw sugar
6 sprigs rosemary
2 sprigs mint
2.5 cm / 1 inch ginger, thinly sliced

Bring all ingredients to boil, then turn down the heat and let it simmer for 10 minutes. Remove from heat and allow it to cool for another 10 minutes. Strain and store in a sterilised bottle. I sterilise my bottles by washing them thoroughly and then letting them sit in boiling water for a couple of minutes.

A cocktail packed with fruits, with a hint of herbs... sinful or healthy, you decide!

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green tea mochi, raspberry compote, lime yoghurt

December... the festive month. Are you a Christmas person?

I don't really regard myself as a Christmas person... I don't go to church, I don't go on a gift-giving frenzy, and I don't tend to go out of my way to eat traditional Christmas dishes - but I do enjoy the festive spirit, and the cheer in the air, at this time of the year.

I like that my colleagues and I have Christmas stockings hanging in our cubicle pods, and we leave candies, chocolates and cookies for each other, just as a token of appreciation, and just because it's Christmas.

I like the pretty decorations and the carols. These are not things I do, but to those of you who make the effort, thank you. You make my days brighter.

And I didn't know whether I would have my parents and my boyfriend with me in Melbourne for the holiday season this year, but it turns out I will most likely be spending Christmas with all of them, together. I like that very, very much.

I'm a lucky, sappy girl, am I not? Perhaps I'm a Christmas person after all.

green tea mochi, raspberry compote, lime yoghurt.

Whether you're a Christmas person or not, though, I'm hoping you'll like this dessert I whipped up recently.

For my just-in-time-for-Christmas recipe post, I wanted to create something natural (no artificial colours!) and delicious with those classic Christmas hues - a little green, a little red, a little white. I succeeded with this little dessert, and I am happy to be able to share it with you here.

I'll tell you a few things about this dessert.

1. It's probably one of the easiest things you can make consisting of green, red and white, while still adhering to the must-be-natural-and-delicious rule.

2. The combination of sweet-and-tart raspberry compote and luscious lime-infused Greek yoghurt is so, so lick-off-the-plate-worthy.

3. Cute little gluten-free green mochi dumplings are full of win. My round ones are fashioned with a nod to the upcoming Chinese winter solstice / Dongzhi festival (冬至) celebrations - this is when my family traditionally eats glutinous rice balls / tangyuan (汤圆).

4. Feel free to multiply the recipe so you can share it with loved ones. It's what I hope to do, now that I've ascertained that this dessert concept can be transferred successfully to reality...

just before cooking: green tea mochi balls, or tang yuan - glutinous rice dumplings made with matcha.

raspberry compote, green tea mochi, lime yoghurt
(serves 1 - 2)

You can make all these separate components hours ahead and keep in the fridge, then put them all together when ready to serve.

for the raspberry compote:

1 cup raspberries (125g), fresh or frozen
1/2 tablespoon raw sugar

Bring raspberries and sugar to boil in a saucepan, then simmer, uncovered, for 5 - 10 minutes until sweet and syrupy.

for the green tea mochi / tang yuan / glutinous rice balls:

1/4 cup glutinous rice flour + more for flouring/dusting
1 tablespoon fine sugar (I used raw sugar here, too)
3/4 teaspoon matcha (powdered green tea)

Combine glutinous rice flour, raw sugar and matcha in a bowl.
Boil some water and add the hot water very, very gradually to the dry ingredients, stopping once it reaches a kneadable consistency. You'll probably end up using less than 2 tablespoons of water. If you overdo it, you'll just have to make up for it by adding more of the dry ingredients again to the mix.
Prepare your hands and your working surface with a dusting of glutinous rice flour.
The final green tea dough should be soft and smooth. When you work with the dough, it shouldn't be so dry that it's cracking apart, and it shouldn't be so moist that it's leaving sticky bits in your hands.
Pull off small pieces of the dough and roll into little marble-sized balls.
Bring a pot of lightly salted water to boil, then throw in the green tea mochi balls one by one in rapid succession.
Scoop them up with a strainer when they start floating up to the top.
Carefully plonk them down onto a surface coated with more glutinous rice flour (with a bit of icing sugar if you like it sweet), and roll them around until they are lightly covered and no longer sticky. Gently brush off excess flour.

for the lime yoghurt:

1 teaspoon lime juice, and a pinch of zest if you have an organic lime
1 teaspoon honey - or a light, casual drizzle
1 cup Greek yoghurt

Whisk lime and honey into Greek yoghurt till well-combined.

to assemble:

Spoon Greek yoghurt onto a plate or into a bowl. Top with raspberry compote and green tea mochi balls. Voila, you have your very own red, green and white Christmas treat!

lime yoghurt, raspberry compote, green tea mochi.

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summer treasure hunting... a suburban harvest

Hello, everyone. How's your December been so far?

Mine's been busy, in a mixed-up sort of way. Work's been hectic. My parents are visiting.

The former is not so great. The latter is pretty freakin' awesome.

My parents have been staying at my uncle and aunt's place out in the southeastern suburbs, and on the weekend, I hopped on a tram so I could join them for a couple of days.

It's like a different world out there.

I'm used to my little apartment, and the hustle and bustle of inner city life. Whenever I visit my uncle and aunt, however, I'm transported to a quiet neighbourhood. Laid-back. Spacious. Peaceful.

And there's a garden. Oh yes. I do so miss having a garden, and my aunt has got a rather fabulous one. Forget about flowers... this garden is full of food. Just the way I like it.

Friday morning, I languidly wander off to the patio deck, walk down the stairs, and lo and behold, there's lettuce, so bright and verdant. We enjoyed those gorgeous lettuce leaves in a salad that very night.

Lettuce, you're looking good.

And just next to the leafy lettuce, the green beans sway, looking nice and crunchy.

Green beans, you're not too shabby, either.

I get distracted and wander off to another corner. Here we have tomato plants, and they're coming along nicely. Most of them are still green, but I spied this reddish beauty. I hope to sample one soon!

Oh tomato, you'll be mine one day.

There's also a tiny capsicum plant with tiny green capsicums. Very cute.

Baby capsicums, I look forward to you flourishing into handsome young men.

Mum and Dad have been raving about the zucchinis from the garden. I soon found the zucchini fruits, complete with zucchini flowers, growing out from the base of the plants!

Ah, zucchini, you're such a tease.

At this point Dad enthusiastically comes over and leads me off to the potato plants. "Let's see if we can dig up some potatoes!"

And so we did.

One of them had already sprouted, so we re-planted it.

Diddly dee, potatoes!

Then, together, we discovered these green-and-purple chillies.

I'd like to get to know you better, pretty chillies.

And not too far away, the strawberry plants, sitting pretty in a rectangular box of soil, where I found this young strawberry, blushing a pale pink.

You're destined for great things, my little strawberry. Yes you are.

Saturday afternoon, my aunt picks a few of the ripened strawberries. They look small and awkward; the colours are fairly subdued. But the taste... oh my. I can't remember the last time I had such perfectly sweet strawberries. They are beautiful, and I am so in love.

A strawberry in the hand is worth two in the bush...

And that's not all... but I think I'll leave the rest for another day! I'm sorry if the writing in this post seems a little choppy and unhinged - I put it together in a hurry. Hopefully the pictorial tour of the lovely produce makes up for it - and if you like what you see, I'll be back with more!

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balsamic thyme mushroom & potato fry-up

I like to make myself a good brunch on Fridays.

You see, I don't work on Fridays. I'm all relaxed... I potter around the kitchen, and I really get in touch with my ingredients.

I'll take the time to breathe in the scent of thyme.

I'll lick a bit of balsamic reduction off my fingers.

There are certainly plenty of things for which I can be thankful on Fridays.

balsamic thyme mushroom & potato fry-up.

This pan-fried mushroom and potato dish with shallot, thyme and balsamic vinegar... it's one of those things. It's vegan, but the mushrooms provide a meaty component to the dish, and it's gluten-free, but the potato satisfies those carb cravings. The shallots are deliciously charred, the thyme fragrant, the balsamic vinegar sweetly acidic.

Hearty, yet not too heavy. Robust, yet still quite gentle. My kind of brunch.

some of the ingredients...

pan-fried mushrooms and potatoes with shallot, thyme and balsamic vinegar

2 - 3 tablespoons olive oil
1 clove garlic, thinly sliced
1 French shallot (60g), thinly sliced
1 medium potato (150g), thinly sliced
10 small-to-medium button mushrooms (150g), sliced in half
1 tablespoon balsamic vinegar
1 tablespoon fresh thyme leaves
salt and freshly ground black pepper, to taste

Heat up a couple tablespoons olive oil over medium heat and fry the garlic, shallot and potatoes.
When the potatoes start to char a little around the edges, put in mushrooms, balsamic vinegar and thyme leaves. Slosh in an extra tablespoon of olive oil, too, and even a little bit of water, if the pan looks too dry.
Stir-fry until mushrooms soften, then season to taste with salt and pepper. If desired, add an extra dash of balsamic vinegar and a sprinkling of fresh thyme.
Try this with toast... perhaps with a gently cooked egg encasing a perfectly runny yolk. And it doesn't just have to be for brunch or breakfast, of course. It would also make a great side with your other main meals!

pan-fried mushrooms and potatoes with shallot, thyme and balsamic vinegar.

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mint & pineapple milkshake-smoothie

When is a milkshake not a milkshake? And when is a smoothie not a smoothie? These are the important worldly questions I ponder as I bask in the afterglow of a recent creation, which blurs the lines and cheekily winks at me in the gray area between the two commonly accepted definitions.

I hesitate to call it a milkshake. It's full of healthy ingredients and you could totally work it for breakfast. Plus, it doesn't even contain milk or ice cream. Then again... it does involve cream. A lush, pure cream, whipped till thick and tantalising.

I hesitate to call it a smoothie. It doesn't contain yoghurt or soy milk. That luscious cream makes it just that little bit more sinful. You could totally work it for dessert. Then again... it does involve fruit, lots of it. And it just seems so GOOD for me.

You can understand my dilemma.

So I've decided to call it a milkshake-smoothie. Problem solved.

A minty pineapple milkshake-smoothie... or smoothie-milkshake. Creamy fruit frappe, cream smoothie, cream shake?

This recipe actually came about because I was whipping cream in the blender and there was too much of it stuck in there. I couldn't let it go to waste. Oh no. I also happened to have bought a whole pineapple recently, which I couldn't finish, so I cut it up into chunks and froze them for the right opportunity - this turned out to be that opportunity. They truly rock it here.

So, healthy milkshake or naughty smoothie? Your call. 

mint and pineapple milkshake-smoothie
(serves 1)

8 mint leaves
125g frozen pineapple chunks (2/3 - 1 cup depending on chunk size)
60ml whipped cream (1/4 cup)*
80ml water (1/3 cup)
sugar, to taste (optional)

Whiz all ingredients together in a blender. Depending on how thick you like your shakes/smoothies, you might want to add the water gradually so that you can adjust the amount to your liking. Taste, and, if it's not quite sweet enough for your liking, add sugar, then process again briefly. Ta-da, you now have your very own milkshake-smoothie!

*Home-whipped cream is the best! You may use cream as a substitute for whipped cream - but use a little less - say 2 - 3 tablespoons, so that it doesn't taste too heavy.

A relatively healthy indulgence: pineapple and mint and a bit of cream... a beautiful threesome.

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vegan cashew wasabi leaf pesto

Hello, my little wasabi leaf*. Only some weeks ago, I was oblivious to your presence in this vast universe that we both inhabit. A few play-dates later, I think it's safe to say that we are now quite pleasantly acquainted, and I'm beginning to understand what makes you tick.

a wasabi salad leaf.

You have the flavour profile of wasabi root - with that unique hit-and-run spicy tingle - but you are much gentler on the senses. I enjoy chewing you slowly... your intriguing taste makes you a fabulous addition to salads. In my daydreams, I imagine you glistening under perfect slices of sashimi, begging to be savoured, and I gladly oblige.

But today, you have another role to play. In this pesto-inspired recipe, you dance up a frenzy with the lovely cashew. You're zingy, she's creamy. You spin, you whirl... you become one.

vegan cashew wasabi leaf pesto.

vegan cashew wasabi leaf pesto

50g wasabi salad leaves
50g unsalted roasted cashews (use less if you would like a more prominent wasabi flavour)
4 tablespoons olive oil
1.5 tablespoons lemon juice
2 cloves garlic, chopped
1/4 teaspoon salt (or to taste)
1/8 teaspoon freshly cracked black pepper (or to taste)

Whiz wasabi leaves, roasted cashews, olive oil, lemon juice and garlic with a food processor or blender until it forms a slightly chunky paste. (You could also get there by grinding the ingredients with a mortar and pestle.) Retrieve, taste, and season to your liking with salt and pepper. That's it!

Other ideas: I might add a little chilli and mint next time! I'm also keen to try one that's closer to the traditional pesto - less nutty, and with cheese. Mmmmmm, cheese. Yes.

vegan pesto made with cashews and wasabi leaves.

Munch with carrot sticks. Spread on crackers or bread, bruschetta-style. Mix into mashed potatoes. Serve with eggs, seafood or steak. Stir through cooked pasta, hot or cold. Oh, the possibilities!

vegan pesto pasta.

*The leaf pictured and the leaves used in this recipe are actually not from the wasabi plant - they were created by intercrossing rare and unusual salad varieties, but they do taste so much like wasabi. For those of you in Melbourne, you may find these wasabi salad leaves here.
For those of you anywhere in Australia, you might try real wasabi leaves here.


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french lettuce, carlton

There is nothing like a lazy Sunday. Sleeping in till ten, maybe eleven in the morning. Waking up, but not getting up. Stretching hard, your feet pushing away the sheets. Then, slowly, you unfurl yourself off the bed, to go in search of food... and on this occasion, a few weeks ago, Simon and I decided to take a short walk to French Lettuce (237 Nicholson St, Carlton).

We've visited French Lettuce once before, and that time we had their baguettes, which we liked. Firm crusts, chewy insides. Light, fresh fillings. We went for a baguette again - one with chicken, avocado, salad leaves and tomato, splashed with just the right amount of honey mustard dressing.

fresh and delicious chicken baguette.

We also tried one of their sandwiches with frittata, pesto, semi-dried tomato and salad. I would probably have preferred a denser bread here, but the fillings were, again, well-executed.

a soft sandwich with a very nice filling combo of frittata, pesto and semi-dried tomato.

And of course, there are desserts. Oh, the desserts! We briefly admired the macarons, but decided to give them a miss...

an assortment of macarons.

And I very, very nearly went for these sticky date and pear puddings - they looked so deliciously moist. I'll have to come back to try them.

sticky date and pear pudding.

But then the sour cherry and pistachio tart caught my eye - it just looked stunning. What can I say? I'm superficial like that. Upon digging in, I found that while the crumbled pistachios were pleasant enough, they didn't do much for me in this context; however, the sour cherries were a winner - they provided such a lovely contrast to the vanilla cream hidden underneath.

pistachio and sour cherry tart.

French Lettuce is famous for their vanilla slices, with great reviews from Herald Sun and The Age. I'm not a vanilla slice connoisseur, but I can say that I enjoyed this, and so did Simon: the gentle crunch of the flaky pastry together with that fluffy and not-too-sweet custard made it quite the refined experience.

French Lettuce's famous vanilla slice.

Oh, and the rest of that Sunday was good, too. I met up with friends, had fun in the sun, and ate ice cream. Lovely!



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fresh almonds... & green almond pickles!

green almond pickles.

You know what it's like. You're minding your own business, getting your groceries... and suddenly, out of the corner of the eye, you spy something. Something attractive. Something different. Something interesting. Something you'd never tried before. Something you'd like to try. Something that has so much potential... and you know, you just know that you could have something special together, if you'd only muster up the courage to give it a go.

fresh almonds, aka green almonds.

Ah, yes... I'm talking about fresh almonds, also known as spring almonds, or green almonds: the young, fleshy fruit of the almond tree that can be eaten whole.

Fresh almonds mature fast, so keep that in mind if you buy them. If you'd like to eat the entire fruit, do that while they're young - the outer skin turns hard and bitter as they ripen. Of course, all is not lost - you can then eat the nut inside. (Though technically, the part of almond we usually eat is not a nut, but the seed of the almond fruit!)

Anyway, I brought these little beauties home and immediately sliced them in half to investigate. Then I tasted them. The outer skin is tart, the astringent quality reminiscent of an under-ripe fruit, with hints of guava. The translucent inner kernel resembles a mild and refreshing jelly, with an almost lychee-like texture, and a subtle hint of sweetness.

cross-section of a fresh green almond cut into halves.

After sampling my fresh green almonds, I thought they would make fantastic pickles - similar to the ones my mum makes with green mangoes, which I love. And so it was that I made green almond pickles with my fresh almonds... and they turned out just as I hoped - sweet, tangy, with a hint of spice and salt.

We had some really good times, my pickled almonds and I. I'm glad I initiated* our sassy little romance... and I'm sure we'll meet again for round two.

*The almonds insisted they were actually the ones who initiated by looking at me, then looking away, then looking at me again, and that I totally fell for it hook, line and sinker.

300g green almonds (approximately 30 almonds, or 2/3lb)
2 medium-sized hot red chillies
1 cup water
1 cup raw sugar
1/2 cup Chinese white rice vinegar
1/2 tablespoon salt
1/2 teaspoon ground nutmeg

Wash fresh almonds. Slice each almond vertically into halves. For a neater appearance, trim their twiggy ends. If you like, you may also take out the kernels and eat them - the best part for pickling is the outer shell.
Slice chillies horizontally into thin rings.
Transfer the fresh almonds and fresh chillies into sterilised jars. (I sterilise my jars by washing them thoroughly and then letting them sit in boiling water for a couple of minutes.)
In a saucepan, stir water, sugar, vinegar, salt and nutmeg over medium heat until the sugar dissolves. Bring to the boil, then remove from heat and pour over fresh almonds and chillies. Set aside for 10 minutes to cool slightly.
Seal the jars and place in the fridge for a minimum of one week to allow the flavours to fully develop. Give the jars a good shake once or twice a day for the first three days.
After that, the pickles should keep for at least a month in the fridge, probably longer.

*Note: For those in Melbourne who may be interested, I found my fresh green almonds at Cato Fruits & Vegetables. No. 10-12, Cato Street, Prahran, Victoria 3181. Otherwise, other specialty or ethnic food stores might stock them from time to time. I hear they have short, sporadic seasons though, so it's a matter of luck and timing.)

pickled green almonds.

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