Lemons and mint

Mint Lemon Syrup

2 cups fresh mint leafs

2 cups water

1 cup powder sugar

zest of 3 grated lemons

ice cubes

 

Boil water, sugar and zest for an hour. Remove from heat and add the mint leafs. Leave it for an hour. Drain it in a bowl and add lemon slices, fresh mint leafs, water and ice cubes.

 

Summer yummy

 

How about refreshing yourself with this yummy recipes:

Strawberry lemonade

Ingredients:

Lemon juice - 185 ml

Powdered sugar - 110 g

strawberries - 500 g

Cold water - 750 ml

Preparation:

In a blender put the strawberries, lemon juice, powdered sugar and a pinch of salt. Whisk until sugar is dissolved. Add the water and whisk again. Pour lemonade into bottles. Store in refrigerator. Serve with ice.

 

Bananas in Chocolate:

Ingredients:

2 bananas,

100 g of chocolate,

1 cup roasted peanuts.

Preparation:

Cut each banana into 3-4 pieces. Melt the chocolate in a  microwave oven. Chop the peanuts. Place the pieces of banana onto wooden sticks and dip in chocolate. Then rolled them in peanuts. Put them in freeze.

 

 

For summer nights, while sitting outdoor, make this wonderful lavender candle.

 

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Fast chocolate cake

 

It’s Sunday afternoon, you just had lunch, and starting to think of some sweets.

How about this idea?

 

No baking chocolate cake

You will need:

250 gr. biscuits

85 gr. unsalted butter

400 gr. dark chocolate

180 ml.  Sweet Cream

Preparation:

Cover the rectangular pan with a baking paper. Crash the biscuits into small pieces. Melt the butter in a pan. When it is melted add the sweet cream, stir for some seconds and then add the chocolate. When the chocolate is melted, remove from the heat and add the biscuits. Stir well and pour it into the rectangular pan. Keep it in fridge for 3 hours .

Serve!

Recipe from here

Mushroom Meringues

 

Ingredients:

15 meringues

1 glass of minced walnuts

125 gr. butter

 

Blend the meringues. Mix the butter and minced walnuts together and add the blended meringues. Stir the mixture well. Use this dough to form balls the size of a walnut, for the mushroom cap. Carefully make the mushroom stem with a bottle neck and stick them to the caps. Decorate with cacao powder. Cool them in a fridge and serve.

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Naturally dyed Easter Eggs

After writing the previous post on dangerous food colours, the first thing that came to my mind was – what about Easter Eggs? I remember that my grandmother used to dye her eggs for Easter with a dark red powder and red onion.

I searched for other natural colors for Easter Eggs dyeing and this is want I found and put together:

Yellow – Carrot, Turmeric Curcuma, or Saffron

    

The egg will be more yellow if you use all three ingredients. The best would be to use 3 tablespoons of turmeric curcuma powder, 3 spoons of shredded carrot and 3 spoons of saffron. Add some sugar in the water and boil them for 30 minutes. Put the already boiled eggs and keep them in this water all night long.

Red – beetroot

Prepare 1 l. of water, 3 glasses beetroot juice and 1 tablespoon of white vinegar. Put the eggs and boil them slowly. After they are boiled, leave them in at least 1 more hour.

Dark Red – red onion

There are two ways how to do this. You either boil the eggs together with the outer red layers of the onion, or carefully wrap every egg in the red onion layers. The colour intensity depends on the time boiling the eggs and keeping them together.

Blue – red cabbage

Shred the red cabbage, squeeze it, and put it in a pot, together with water, 1 tablespoon of vinegar and 1 tablespoon of sugar. Boil together for 30 minutes. If you want to achieve a marble look of your eggs, use only the water, and if you want blue colour, put the eggs in the pot and leave them overnight.

Green – Spinach

Put the spinach in a water, and leave it for 3 hours. Boil it for 30 minutes, and put the eggs to stay overnight.

   Photo courtesy by: Ecofabulous