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Archive for the '*Recipes: LIQUIDS' Category

I miss you, darling!

Monday, July 11th, 2005

Baja Rosa and ice (Strawberry cream liqueur with tequila)

Sunday Smoothie

Sunday, July 3rd, 2005


Smoothie with fresh mango and banana, frozen
bilberries, vanilla yoghurt, milk and wheat bran.

Two weeks ago we went on a rather crazy (but planned) shopping spre, which among other things resulted in a beautiful and great dishwasher and a blender, or actually a smoothie blender with a cute tap. The dishwasher is a blessing, as the kitchen and livingroom is integrateded and thus you see the kitchen all the time. I just love the dishwasher, it’s great! The smoothie blender is great as well, we didn’t have any blender earlier and decided for this one and now we drink smoothies to breakfast every weekend, they are so easy to make and incredible delicious. Fill the blender with liquid up to the “liquid mark” and then add fruit up to the “frozen ingredients” mark. Make sure not to add any sugar to make the smoothie extra healthy, and add some wheat bran aswell.


Smoothie with frozen bilberries, fresh banana, vanilla
yoghurt and milk. Before and after.


Refreshing and delicious smoothies.


Lovely… what more can I say?

Rhubarb Syrup

Sunday, June 26th, 2005

Rhubarb Syrup

What to do with all lovely rhubarb after all different pies and jams that I’ve made? What about Rhubarb syrup for refreshing drinks in the summer? For children, add water to the syrup and all adults feel free to mix it with vodka instead :-)

    Rhubarb syrup
    (makes about one bottle, 0,4 litre)

    0.5 kg rhubarb (trimmed and well washed)
    1.75 dl water
    500 grams of sugar for each litre of syrup
    1 tsp vanilla essenced sugar (or a small piece of a vanilla pod, as usual I didn’t have any at home).
    1 tsp citrid acid

    Cut the rhubarb in small pieces and boil it with the water for about 10 minutes, until the rhubarb becomes really soft. Strain the mixture through a clean kitchen towel. Measure the rhubarb syrup and add sugar. In my case I got 3.75 deciliters of liquid and therefore I used 190 gram sugar ( 500/10 = 50 gram per deciliter –> 50 * 3.75 = 187. 50 grams sugar). Add citrid acid and bring everything to boil, let it simmer for 5 minutes. Skim the foam from the surface and pour the syrup into a hot and sterilised bottle. Keep the syrup in the fridge. When thirsty, pour some of the syrup in a glass and add water and ice, or mix it with something stronger….

Frozen Mudslide

Sunday, June 5th, 2005

Frozen Mudslide is a delicious and creamy “adult milkshake” with a hint of coffee and chocolate. I drink it at TGIF, but as we don’t have any of their restaurants here in Gothenburg I just make it myself. I’m sure that the original recipe is a bit different, but this one is really yummy (and strong…). Try it!

    Frozen Mudslide
    serves 1

    4 cl Vodka
    4 cl Baileys
    4 cl Kahlúa
    5 ice cubes
    2 scoopes of a really good vanilla ice cream

    for decoration: chocolate sauce (I used O’hoy chokladsås)

    Mix all the ingredients in a blender. Coat the inside of a glass with swirls of chocolate sauce. Pour the drink into the glass. Serve and enjoy…..


Make sure to coat the glass with the sauce and not your mouth
even if it’s tempting…

BIG Margarita at the Big Bar

Tuesday, May 3rd, 2005

Me and a huge Margarita

Last autumn I went to a technical integration conference in Chicago. It was my first visit in the U.S. and I only stayed for less than 4 days. Even though I was busy with the conference I still managed to see some of the city and the country and I even found some time to visit the Shedd Aquarium. But most important was that I was able to meet my my dear Godfather and his family. It’s a special feeling to visit the U.S, I see all sorts of American programs on TV every day but it still isn’t the same as being there. There were so many small things that I reacted to; that every store has a “greeting person” at the entrance, the big Columbus Day parade that I ran into, all friendly people, the lack of McDonalds (!) (In Sweden we have one i every corner), etc etc. Chicago is a beautiful city and I really hope to visit again some day, just to feel the atmosphere and see more of the city.

The last night all the conference participants were invited to House of Blues for a special concert, and afterwards some of the Swedish participants went to the Big Bar at the Hyatt Regency where we all stayed. The bar is apparently the longest free-standing bar in North America and they are known for their BIG coctails and BIG desserts (that I didn’t know when I was there, but you could imagine how disapointed I am that I didn’t try any of their desserts…). But I still tried their huge Margarita, which was really nice but impossible to drink all by myself….
If anyone wants to visit the Big Bar in Chicago, the address is 151 E Wacker (in the Hyatt Regency). But don’t order any of the BIG drinks unless you have someone to share it with!

Here’s a Margarita recipe from Drinksmixer if you prefer a normal sized one.

1 1/2 oz tequila
1/2 oz triple sec
1 oz lime juice
salt
Rum the rim of a cocktail glass with lime juice, and dip in salt. Shake all ingredients with ice, strain into the glass, and serve.