When it comes to adult soft drinks there are some good options but I don’t like any that are overly sickly and sweet. Fruit juices can be good but they are a little dull; I’m after something which is a bit snazzy. A drink where there has been a little effort put in. My no alcohol pomegranate mojito is so easy to make and packed full of flavour, the pinks and greens are so lovely together and using tonic rather than lemonade gives this mojito a nice bitterness. I made these recently for two guests that came round as I knew both of them wouldn’t be drinking and they went down a treat. You can’t go wrong with mint and lime together as far as I’m concerned.
Green Clementine Fruit Salad with Mint and Vanilla Syrup
You know when the nights start to get dark earlier, it’s a bit colder than it was before and people start sneezing (not due to hayfever) that you just want to be on holiday? I have a significant desire to be on a beach from November to February; unfortunately it’s not a practical option. So, to make the best of it I surround myself with fruit. The more tropical and bright the better but there’s only so many pineapples one person can eat. I was delivered some beautiful green clementines with my recent veg box and they deserved to have a bit of a fuss made of them: a lovely bright green clementine fruit salad with a mint and vanilla syrup.
Chicory, Walnut and Pomegranate Salad with Walnut and Clementine Dressing
Ingredients
You will need (for 2 as a light main, for 4 as a side):
2 chicory heads
Small handful walnuts
1/2 pomegranate
2 tbsp walnut oil
1 tbsp extra virgin olive oil
1 clementine
Salt and pepper
Method
Chop up the chicory so you have individual leaves. Arrange these on a large plate so everyone can dig in.
Roughly chop the walnuts and toast these in a dry frying pan. Once toasted sprinkle these over the chicory.
Bash the seeds out from the pomegranate (or whatever method you choose) and add these to the salad.
Mix together the walnut and olive oil then squeeze in the juice of the clementine. Stir through some salt and pepper before pouring the dressing over the salad.
White Chocolate and Rose Truffles (with a surprise inside)
You will need (for around 25 truffles):
300g white chocolate
150ml double cream
25g butter
Splash rose extract (preferably not rose water)
1 pomegranate
100g white chocolate – for dipping
Start by chopping the 300g of chocolate into small chunks. Heat the double cream and butter together until hot but not boiling. Pour this over the chocolate and mix well until the chocolate has melted and it’s all nicely combined. Add a drop of rose extract, mix well and then try it to see how floral it tastes. If you’re a bit overenthusiastic with your dripping technique the end result might taste reminiscent of soap. Not really what you’re going for.
Citrus Carpaccio with Champagne Sabayon
Ingredients
You will need (for two):1 blood orange 1 pink grapefruit 1 white grapefruit Pomegranate seeds Mint leaves 3 egg yolks 3 tbsp caster sugar 150ml Champagne
Method
Start by peeling and slicing the citrus fruits as thinly as possible. Put to one side.
To make the sabayon put a bowl over a pan of lightly simmering water taking care that the bowl and water do not touch. Whisk together the eggs yolks and sugar in the bowl until combined and then whisk in the Champagne. Keep whisking for around 10 minutes until it is completely frothy and doubled in size.
Serve the slices of fruit on a big plate, spoon over the sabayon and top with some pomegranate seeds and mint leaves.
