Have You Ever Had Cotton Candy Grapes?
Apple Mint Salad
Crepe Cake or Mille Crepe
Pavlova with Rose Cream
This is a dessert that I made for our 4th of July celebration. I did not feel like baking; therefore came up with watermelon granita, which was perfect since I had watermelon sitting on the counter asking to be eaten…not to mention that this a perfect light and refreshing dessert for a hot summer day.
Granita is just a frozen dessert very similar to sorbet, which is based mainly of water, sugar and flavors. The mix is placed in the freezer and scraped, so ice crystals are formed. There are many versions of watermelon granite throughout the internet, but basically the ingredients are watermelon, sugar, lemon/lime. It is very versatile since you can adjust to your liking in regards to sweetness, tartness and so on. Not to mention that granita is a good alternative for people that want a low fat kind of ice dessert.
This is a very simple recipe, a little laborious since you have to keep going back and forward to the freezer to scrape the ice. Although you could leave it longer, but then you will need a lot of muscle to scrape, because the block of watermelon ice will be rock hard. In spite of the work it is well worth it, the watermelon granita is very refreshing and you can prepare it in advance. As a matter of fact after the party, we had some leftover. I stored the granite in an air tight container and kept in the freezer for almost a week and it is still perfectly delicious and fresh until the last serving.
8 cups of watermelon cut into big chunks (this was approximately ½ of my watermelon)
1/3 cup sugar
juice from 2 limes, approximately 5 tablespoons
fresh mint leaves for garnish
In a blender place approximately half of the watermelon, half of the sugar and half lime juice. Puree until well blended and place the puree watermelon blend in a 13 x 9 in pyrex. Repeat the process with the other half of watermelon, sugar and lime juice. Pour the blend again in the pyrex and mix gently.
Cover the pyrex with aluminum foil and place in the freezer for approximately 2 hours.
Remove the pyrex from the freezer and scrape the top layer of ice with a spoon or fork to lose the ice. I notice that the ice on the side of the dish was harder than the middle. Cover the dish and place the tray back in the freezer.
Repeat the process for 2 or 3 times until all the ice is scraped.
Before serving, I lose the ice crystal with a fork and spoon into a serving glass.
Garnish with the fresh mint leaves and serve.
Thank you for stopping by Simple Recipes and have a great week!
Mango Frozen Yogurt with Agave Syrup
This is the kind of breakfast that we have once in a while over the weekend. Well, not completely true since we have fresh fruit/veggie juice every day. The treat here is the baked eggs.
Actually the baked eggs are very simple to make, and great paired with a toast. You can always add spinach, tomatoes, ham, peppers…anything that you would add into an omelette, therefore very versatile.
For the juice, just combine any fruit/veggie and juice it! I have apple, beet, cucumber, carrot, tomato and celery in this particular juice.
1 tablespoon butter
1 tablespoon toasted bacon (in pieces)
Mozzarella cheese to taste
Salt and pepper to taste
½ teaspoon dry parsley
Extra butter to coat the ramekins
Preheat oven at 375F.
Coat the ramekins with butter and break the egg into each ramekin. Dot each egg with ½ spoon of butter, add the bacon. Top the egg with shredded mozzarella and sprinkle with salt, pepper and dry parsley.
Set the dishes in a baking pan and add enough water to cover at least 1/3 of the ramekins. Bring to simmer and transfer to a preheated 375F oven.
Bake until the egg whites are just set and the yolks are still soft.
I hope you enjoy this breakfast and have a wonderful week!
Thank you for stopping by Simple Recipes!