Iced Coffee - virtuous or voluptuous

Virtuous Iced Coffee


per person:
2 shots of espresso, chilled and optionally sweetened to taste
ice cubes
semi-skimmed milk

Pour the espresso into a tall glass. Fill the glass with ice cubes and top up with milk.


Voluptuous Iced Coffee


per person:
2 shots of espresso, chilled and optionally sweetened to taste
2-3 scoops of vanilla ice cream
whipped cream, optionally sweetened
sugar, optional

Pour the espresso into a tall glass, add the ice cream and top with whipped cream. Stir with a long spoon to dissolve some of the ice cream into the coffee.

Steamed Asparagus

500 g of green asparagus
sea salt
freshly ground pepper
olive oil or butter
freshly squeezed lemon or lime juice

1. Snap the asparagus spears to get rid of the woody bits. Wash and place into a steamer. Season with pepper and salt. Steam for about 5-7 minutes turning them using tongs until the spears are al dente.
2. Drizzle with olive oil and freshly squeezed lemon or lime juice. Alternatively use butter.

Asparagus and herb omelette

4 organic eggs, lightly beaten
a good handful of mixed fresh herbs, e. g. basil, chives, coriander, parsley
100 g steamed asparagus, cut into 3 cm long pieces (before adding lime or lemon juice)
1/2 red chilli, finely sliced (optional)
sea salt
freshly ground black pepper
extra virgin olive oil

1. Heat the oil in a non-stick pan. Preheat the grill.

2. Beat the eggs and season with pepper and salt.

3. Pour the eggs into the frying pan and cook for a minute before adding the herbs, asparagus and chilli, if used.

3. Cook until the underside of the omelette is golden brown.

4. To finish place the frying pan under the hot grill for a minute or two until the omelette puffs up and is lightly coloured.

Serve hot or cold.

Just can't resist but have to publish a photo of this pretty (and tasty) herb omelette with borage flowers.

Roasted green asparagus with tomatoes and balsamic vinegar

500 g green asparagus
250 g cherry tomatoes
freshly ground black pepper
sea salt
1/2 tsp demerara sugar
extra virgin olive oil
1 tbsp balsamic vinegar
balsamic glaze (optional)

1. Clean and wash the asparagus and tomatoes, the dry and place into a large roasting try.

2. Season the asparagus with pepper and salt. Season the tomatoes with pepper and sprinkle with sugar.

3. Drizzle on the balsamic vinegar and olive oil.

4. Bake at 220 °C-240 °C for approx. 20 minutes. Optionally drizzle with balsamic glaze and serve immediately.

Tomatoes with Mozzarella and Basil Oil

3-4 tomatoes, sliced
1 mozzarella, sliced
freshly ground black pepper
home-made basil oil

Arrange the tomatoes and mozzarella on a plate. Season with pepper and drizzle on the basil oil.

Basil Oil

2 handfuls of fresh basil leaves
1 small garlic clove, crushed
sea salt
freshly ground black pepper
100-120 ml extra virgin olive oil

Combine the ingredients using a handheld blender and store in a sterilised jar in the fridge.

Lovely on drizzled on tomatoes and mozzarella, steamed veg, steak, fish, stirred through rice or pasta...

Variation:
Use 100-125 g of wild rocket instead.