Drink: Raspberry Limemade

After visiting Möllan market on Monday, I came home with more than a surplus of limes for only 10kr (like 94p!) thus, limes were on the menu. I’ve made homemade lemonade in my time, why not limeade? Well, with this simple recipe, you can make a tasty, zingy drink that will refresh & tingle your tastebuds. To make, you’ll need:

  • 7-8 limes, juiced
  • Handful of frozen raspberries, thawed
  • 200-300g raw sugar
  • 1 litre of water

Start by cutting the limes in half and juice them into a mixing bowl or a jug. Once this is done, add in the raspberries that have being thawing for roughly 10-15 minutes, they should be a lot softer now and exude their crimson juice. Mash them with a fork or muddler into the lime juice until it all turns bright red. Add the sugar and stir until dissolved (the acid in the juice should do this fairly quickly). Once it’s all dissolved into the juice, add the water, stir again. Strain the mixture into a second mixing bowl/ jug, leaving the pulp and seeds behind. Finally, pour into a bottle and place into the fridge to chill for a couple of hours. When ready it will be a zingy, tangy, yet sweet and fruity for you to enjoy! Good on its own, but try it with a bit of white rum for an amazing long drink!

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Food: Lentil ragù

Here’s a great cheap & healthy recipe for a ragù, that has that same rich taste, but uses green lentils, instead of meat.This is another one of those recipes where time is the most important ingredient, not only to allow the lentils to properly cook but also to allow the rest of the flavours to come together. To make you’ll need:

  • 1 yellow onion, chopped
  • 2 cloves of garlic, minced
  • 1 tin of chopped tomatoes
  • 100g of green lentils
  • 200ml of water
  • Splash of rapeseed oil/vegetable oil
  • 1 tbp of tomato puree
  • 1 tbp of sundried tomatoes/sundried tomato paste (optional)
  • Splash of red wine (optional)
  • ½ tsp of salt
  • ½ tsp of black pepper (or more!)
  • 1 tsp dried basil (or a generous handful of fresh if you can get it)
  • 1 tsp dried oregano
  • 2-3 Bay Leaves

 

Fry the onions and garlic in the oil over a medium heat until soft. Stir in the tomato paste and the tin of tomatoes. Season with the herbs, the salt and the black pepper and add the splash of wine if you have it.

Pour in the lentils and add ¾ of the water to the mix. The lentils with suck up the water as they cook. Bring to a good simmer and then put in the oven for at least 45 minutes at 140°c (fan). Take out and give it a good stir – add more water if it’s looking a bit thick. Put back in the oven for another 30 minutes and the lentils should have lost all of their “bitty” ness.

Serve with tagliatelle or spaghetti, fresh bread and a nice glass of red wine.