Tag Archive: beverage


Cheers

 © 2011 Viviane Perenyi Orangeade & Rhubarb Granita

I look forward to this new week.
Because after the last disappointing one I had, this week will be under the sign of meeting. Like minded people. And that’s a good perspective…

In the same idea of gathering, Barbara is hosting a special Hay Hay it’s Donna Day and inviting everyone to share a drink to celebrate the 10th anniversary of the Donna Hay Magazine.
I contribute to this virtual bar with an orangeade with rhubarb granita. A beverage to keep cool kids and grown ups alike…

 © 2011 Viviane Perenyi Orange & Rhubarb Granite

While most of you are getting cosy in the northern hemisphere, here, days are getting longer. Yes, summer is almost at our door step. Or at least it feels like that some days…

This post is therefore a visual ode to the beautiful season, to warmer and light-filled days, to the return of open shoes and laid-back atmosphere…

 © 2011 Viviane Perenyi Rhubarb Granita and Empty Glass

 © 2011 Viviane Perenyi Orangeade & Rhubarb Granita

Orangeade & Rhubarb Granita
(Makes about 4 cups)

6 oranges
500ml (2cups) water
50g (1/3cup) sugar

250ml (1cup) water
5 tbsp rhubarb syrup

The day before, prepare the granita. Mix in a shallow container water and rhubarb syrup and freeze overnight. Then with a fork break the flavoured ice.
Prepare the orangeade mixing the fresh orange juice, water and sugar until sugar is dissolved. You may add sugar depending on how sweet your oranges are.
Serve cold with a slice of lime, ice cubes and rhubarb granita on top.

La suite en français…

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Warm Up

© 2011 Sinemage Hot Chocolate

 

It may be too early to speak about Spring down here, but it surely is on the way, as days are getting brighter and longer.

Early mornings and nights remain chilly though; And one of the little pleasure of the season is not only to indulge in comforting dishes, but also enjoy hot beverage.

Sometimes, at night, Paprika and I like to have a hot chocolate in place of a dessert. Such a sweet, easy and quick way to keep warm.

Depending on your taste or your diet you may want to prepare it and spicy it up, use chocolate or vegetarian milk… The most important is to use the best quality ingredients you can afford.

 

© 2011 Sinemage Sifting Cocoa

© 2011 Sinemage Milk

 

Here, our preference goes for a thick hot chocolate, made of full fat raw milk, rich in cocoa and enhanced by a subtle taste of muscovado. And sometimes a fluffy dollop of whipped cream on top. In the style of a chocolat viennois. The cream, much like a cherry on the cake makes the hot chocolate gourmand.

And whenever Paprika proposes to prepare one, I find really difficult to say no…

 

© 2011 Sinemage Hot Chocolate

Hot Chocolate (for 2 mugs)

2 cups milk
8 heaped tsp unsweetened cocoa powder, sifted
2-3 tsp muscovado or sugar cane

In a bowl mix together cocoa powder, sugar and a little bit of milk to make a thick paste without any lump. In a pan over medium fire, heat the milk and add the cocoa mix. Stir continuously until hot but not boiling. Serve hot with a dollop of whipped cream and sprinkle extra cocoa powder on top.

La suite en français…