Wednesday, 15 July 2015

Hot days, cool drinks and homemade icecream

Last days were bit stressfull and very very hot. The heat wave seems to be all over the Europe and I personally feel that Spain is impacted the most. I love sun and summer, we are having our fun at the beach and do appriciate the fact of living here.....however in the last couple of days I started to wonder how would it be to live in Alaska....I guess the heat is slowly getting to me.

To overcome the heat and to pamper ourselfs with something nice, without using the oven, I needed to get a bit more creative. And so it came that in the last couple of days we are having something light and fresh for dinner, cool driks to get relaxed and homemade icecream for dessert....


Apricot Bellini cocktail

  • 4-5 fresh apricots
  • 1/5 tablespoon brown sugar
  • Cava cold
In a blender blitz the apricots with the sugar and press the puree through a fine sieve. Put 1-2 tablespoons of the apricot puree in a champagne glass and fill it with Cava...steer briefly.


Tomato-Avocado crostini

  • baguette bread
  • tomatoes
  • avocado
  • lemon juice
  • olive oil
  • balsamic vinegar
  • salt, pepper
  • black sesame seeds
Cut the baguette and sprinkle it with a bit of olive oil. Toast it (oven or pan). Cut the avocado and tomatoes in small cubes, sprinkle some lemon juice over it. Have a generous splash of olive oil and balsamic vinegar over it, season well with salt and pepper. In a pan roast 1 tablespoon of black sesame.
Put couple of tablespoons of avocado-tomato mix on the top of the toasted baguette, sprinkle with some sesame seeds and serve.



Cherry ice cream

  • 300 ml heavy cream cold
  • 150 ml sweetened condensed milk cold (I use the light version)
  • 2-3 handful of cherries
Blend the cherries in a blender and set aside. Whisk the cream till soft peaks start to form. Add sweetened condensed milk and mix again, till everything is well combined and fluffy. Add the cherry puree and steer briefly. Pour the mixture either into an ice cream machine or into a freezing container and freeze for at least 4 hours or overnight.


Enjoy!
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