Re: Summer Recipes with Grapefruit

IMG_8296The very first recipe I posted back in the day was a trifecta of watermelon recipes for the summer. It was a really long blog post, subdivided in 3 sections for the three recipes. I won’t be doing a blog post that long anytime soon, but I definitely wanted to share with you a recipe I’ve been thinking about making for the summer months. They are, Pink Grapefruit Lemonade and a refreshing Grapefruit Summer Salad.

Ingredients for the pink lemonade:

  • 2-3 grapefruits
  • water
  • ½ cup white sugar

IMG_8317.JPGProcedure:

  1. Depending on how big your pitcher/container is for the lemonade, the number of grapefruits will vary. I only used two since my glass pitcher is not large
  2. Squeeze 2 grapefruits in a small-medium size bowl before pouring it in the container. This will help you with catching the seeds from the grapefruit
  3. Add ½ of water and ½ white sugar in a small saucepan (medium heat)
  4. Once the sugar is fully dissolved turn off the stove and stir the liquid around
  5. Pour the water and sugar mixture (aka simple syrup) in the pitcher once it has cooled down for 2-3 minutes
  6. Using a long spoon, stir the grapefruit juice with the simple syrup
  7. Add more water and ice
  8. Enjoy!

*I froze some cut up strawberries and lined the cup with sugar for presentation

Ingredients for the summer salad:

  • 2-3 grapefruits (or more)
  • 2 tomatoes
  • 1-2 oranges
  • 4 fresh mint leaves
  • fennel (bulb)
  • extra virgin olive oil
  • salt & pepper
  • pinch of sugar

IMG_8306_Procedure:

  1. Using a small paring knife, peel the grapefruits and oranges to prepare for segmenting
  2. When the grapefruits and oranges are peeled, carefully segmented the fruits into wedges or ‘supremes’
  3. Cut the supremes into smaller pieces then put them in a medium size bowl
  4. Roughly chop the tomatoes to the same size as the grapefruit and oranges
  5. Then cut the fennel in half; we will only be using a quarter of the bulb so cut it again to make a quarter
  6. Thinly slice the fennel, as thin as you can using a knife or a mandolin food slicer
  7. Add the fennel slices into the same bowl with the grapefruit and oranges
  8. Roughly chop fresh mint then add it on the bowl. You can use some of the fennel leaves in the salad as well
  9. Add a pinch of sugar, salt & pepper
  10. Pour in about 1-2 tablespoon of extra virgin olive oil
  11. Mix the salad together and check for seasoning
  12. Enjoy!

*You can also try adding cucumbers in this salad for crunch!

Paired with your BBQ creations, these recipes will help cool you off with the up-coming summer heat! Do you have a favourite food to eat over the summer months? Share with us by leaving a comment below! 🙂

Always,

K

P.S. Really hoping we get a proper summer in Toronto this year! Pack on the heat and sunshine! 🙂

 

Watermelon Refresher!

With hot summer days approaching these watermelon refreshers will cool you down and keep you energized!

watermelon refresherIt only needs 5 key ingredients: watermelons, cucumbers, ginger, some ice and water. Chop the watermelon, cucumber into smaller chunks. This will help blend the mixture faster. I used 2/3 watermelons and 1/3 cucumber and ginger. When all the ingredients are in the blender, just blend away! You can also add a little more ice into the mixture to get a more slushie drink consistency or less ice to get a more juice like consistency.

Tip: after chopping the watermelon, you can place them in your freezer over night and blend the drink in the morning. It’ll harden like ice but taste like watermelon!

Which kinds of drink do you guys and gals like to drink on hot days? Let me know by leaving a comment below!

Enjoy!

Always,

K

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NEW Recipe: Clash of the food festivals!

DSC_0031Summer in Toronto is proving itself to be quite a mecca for food lovers! Multiple food festivals and farmers markets week after week. It’s been quite a struggle to keep up with! This weekend, I tried going to the Panamerican Food Festival, the Taste of Danforth and tomorrow, the Kultura Filipino Arts Festival. Could it be? I’m exhausted from eating? Food lovers never dying dilemma.. Just to take a break from the eating, I came up with a simple recipe I came up with combining flavours from Greek and South American cuisine.

DSC_0077Check it out my Recipes page for the complete recipe and share the page if you’d like! But please do, feast into my creations!

 

Always,

K

 

Related links:

Mango-Ginger BBQ sauce.

I absolutely do not like wasting food. It’s something that my parents instilled upon me growing up and I appreciate them for doing that. I’m not going to talk about how there are many hungry people in third world countries or on our local streets because you can see and have heard about those things for yourself before. Aside from my parents’ teachings about not wasting food, I personally don’t like wasting food because it destroys the integrity of the food itself. Often we buy produce and other goods at the markets and grocery stores and end up throwing them away because they were over ripe; the expiration date passed; we bought excessive amounts because they were on sale, or we simply forgot about having them because they’ve been buried at the far back corner of the fridge waiting to be used. When I see this happen, more particularly food getting thrown out, I don’t just see the food itself but also the hard work and care that someone invested upon a single grain, fruit, etc. I know it happens, but it’s just a shame when you know that you could have used it. A small tip when shopping for food would be planning ahead. This means when you go to the store/market you have a pre-set idea of dishes you want to make for the following week or two weeks. By doing this, you know what you’re going to make for the week and you’re not buying excessive amounts of produce you won’t end up using which will ultimately save you some money.

Ataulfo mangoes!
here is a link showing different types of mangoes:
http://www.mango.org/varieties-and-availability

I came up with this recipe because of this attitude. I wanted to give respect to the produce that I bought, really get my money’s worth and well exercise my creative licence a bit. What else would I do with 2 boxes of mangoes?

Recipe: Yield 1 large mason jar (~21 oz)

Equipment:

  • 1 medium size pot
  • wooden spoon
  • hand blender
  • 1 large mason jar
  • measuring cups and spoons
  • cutting board

Ingredients:

  • 7-8 ripe mangoes (I had some Ataulfo mangoes; for the purée and the 7-8 will definitely make more than a cup)
  • 1 cup mango purée
  • 1/2 cup mangoes (cubed)
  • 2-3 mango seeds (the middle part when the flesh are cut out from both sides of the mango)
  • 2 1/2 tbs. butter
  • thumb size ginger (peeled and smashed)
  • 2 cloves of garlic (peeled and smashed)
  • 2 cups ginger ale
  • 1/4 cup soy sauce
  • 3 tbs. sugar cane vinegar (apple cider will do as well)
  • 5 tbs. worcestershire sauce
  • 1 tbs. sriracha sauce (you may add more if you want it to be spicier)
  • 2/3 cup ketchup
  • salt and pepper
  • pinch of cinnamon
  • 3 tbs. brown sugar

Procedure:

  1. In a hot medium size pot, add in the butter and once melted sauté the garlic and ginger.
  2. Let the ginger and garlic caramelize a little bit before adding in the mango seeds and cubes.
  3. Add some salt and pepper into the pot.
  4. Let the flesh around mango seeds caramelize and cubes a bit before adding the cinnamon.
  5. In a bowl combine the ginger ale and mango purée.
  6. Once everything in pot is caramelized, deglaze the pot with the ginger ale and mango purée  mixture.
  7. Simmer for a few minutes (~3-4 min.)
  8. Add in the sugar cane vinegar, soy sauce, worcestershire sauce, sriracha (or chilli powder/cayenne powder/chipotle powder)
  9. Simmer again for ~5 min.
  10. Add the ketchup and brown sugar and stir until the sugar dissolved.
  11. Simmer again for ~5 min.
  12. After simmered, take out the mango seeds and ginger.
  13. When they are taken out, use your hand blender and blend the sauce together while crushing the mango cubes at the same time.
  14. Pour in your sauce into a clean large mason jar.
  15. Let the sauce come to room temperature before sealing it with the cap.