KIWI FRUIT SMOOTHIE
This simple kiwi, mango and pineapple fruit smoothie makes an ideal morning treat. It's an easy way to pack in the vitamins and give yourself a boost
Provided by Miriam Nice
Categories Breakfast, Brunch, Drink
Time 5m
Number Of Ingredients 4
Steps:
- Put all of the ingredients in a blender and blitz until smooth then pour into 2 tall glasses.
Nutrition Facts : Calories 163 calories, Fat 1 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 35 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.04 milligram of sodium
OAT AND CHIA SEED PANCAKES WITH MANGO, PINEAPPLE AND KIWI
Chia seeds and oats add a nutritious boost to these fluffy, filling pancakes that will help you stick to your New Year's resolutions. The juices from the mango, pineapple and kiwi fruit salad produce a beautifully light syrup, perfect for drizzling over the pancakes.
Provided by Food Network Kitchen
Categories main-dish
Time 8h50m
Number Of Ingredients 17
Steps:
- The night before: Combine the oats, chia seeds and 1 cup of the milk in a medium bowl. Cover with plastic wrap and refrigerate overnight. Combine the kiwis, mango and pineapple in another bowl, drizzle with honey and 1/4 teaspoon salt and toss to combine. Cover with plastic wrap and refrigerate overnight.
- In the morning: Preheat the oven to 200 degrees F. Line a baking sheet with two kitchen towels stacked on top of each other and place in the oven. This will keep your cooked pancakes warm. Heat a large nonstick skillet over medium-high heat. Add the coconut and cook, stirring occasionally, until golden brown and toasted, about 3 minutes. Transfer to a bowl.
- Whisk the flour, cornstarch, confectioners' sugar, baking powder, baking soda and remaining 1/4 teaspoon salt together in a large bowl. Stir the oat-chia mixture well, then whisk in the remaining 1 cup milk, coconut oil, eggs and vanilla, breaking up any lumps of coconut oil. Add the milk mixture to the flour mixture and stir until ingredients are just incorporated (it's okay if there are some lumps). Let the batter rest for 5 minutes. Uncover the fruit and let stand at room temperature while you cook the pancakes.
- Wipe the skillet clean and place over medium heat. Ladle 1/4 cup of the batter into the skillet, spreading into a 4 1/2-inch round; repeat to make a second pancake. Cook, until pancakes are golden on the bottom and bubbly on top, about 1 minute. Flip the pancakes and cook until undersides are golden and batter is cooked through, about 45 seconds more. Transfer the pancakes to the baking sheet in the oven, tucking them between the kitchen towels. Repeat with the remaining batter to make more pancakes.
- When ready to serve, place 3 pancakes on each plate. Stir the fruit salad and divide it evenly among the pancakes, drizzle with accumulated juices and top with toasted coconut.
HORCHATA
Provided by Aarón Sánchez
Time 3h45m
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Combine the rice and cinnamon stick with 4 cups water in a blender; pulse to coarsely grind. Transfer to a large bowl and add another 4 cups water; soak at room temperature for 3 hours.
- Puree the rice mixture in a blender in batches until smooth. Strain through cheesecloth or a fine sieve into a pitcher. Mix in the sugar; chill.
- Stir the horchata well before serving. Pour into ice-filled glasses; garnish with cinnamon sticks and a dusting of ground cinnamon.
MANGO OTAI
This recipe was taken from ThePolynesianKitchen blogspot. "This is a traditional Polynesian beverage. Watermelon or apple can be used instead of mango; experiment with the recipe and create your own tradition." -- I have reduced the recipe by half, to make a smaller quantity; you may double, as needed. **I believe it would be even more fabulous with some rum; pineapple, mango, coconut...use your imagination! Posted for ZWT.
Provided by alligirl
Categories Beverages
Time 10m
Yield 12 8 oz. drinks, 12 serving(s)
Number Of Ingredients 6
Steps:
- Peel and chop mangos into small chunks.
- In a large container or bowl add mangos, heavy cream, pineapple juice, coconut cream, sugar and crushed ice.
- Mix with a large spoon to blend ingredients and dissolve sugar.
- Refrigerate or serve immediately.
- *Drink must be stirred before serving if it is held in the refrigerator.
HORCHATA DE ALMENDRA (ALMOND HORCHATA) FROM SPAIN
Real Horchata from Valencia is made with Chufa (Tiger Nut). Unfortunately, Chufa is not available (that I know of) in America. A suitable substitute for the Chufas are Almonds, which give the Horchata the same texture and similar taste. Horchata is not a dairy product and contains little fat, so it is often referred to as "the drink of the gods" for it's rich but low-fat flavor. From:[email protected]. I'm assuming that you'll start with blanched almonds and will use a food processor to grind them.
Provided by Annacia
Categories Beverages
Time 2m
Yield 2 1/2 liters
Number Of Ingredients 6
Steps:
- The first step is to remove the skins from the almonds.
- The best way to do this is to simply buy them already skinless.
- If none are available, you will have to boil the skins off.
- Put the almonds in a pot of boiling water and let sit until the skins become very soft.
- With time, the skins will dissolve or slide off easily when stirred.
- Boiling the almonds is a pain.
- Crush or otherwise pulverise the almonds into a coarse powder.
- If you boiled your almonds to get the skins off, then smash them (or put them in a strong blender while adding some water) into a mush.
- In a large bowl/container add the 2.5 liters of water with a pinch of salt.
- Slice and add the lemon.
- Now mix in the almond powder (or mush). Cover the container and let it sit at room temperature for 2 hours.
- When the two hours are up, add the sugar and cinnamon stick.
- Stir until sugar is completely dissolved.
- Strain the liquid with a fine cloth.
- This removes all of the larger particles of almond.
- Strain until texture is smooth (twice should do it).
- Keep the drink in your fridge and it will stay good for at least five days.
- For a truly divine experience, put some in your freezer until it is an icy slush!
Nutrition Facts : Calories 1972.8, Fat 104.3, SaturatedFat 8.1, Sodium 773.7, Carbohydrate 244.6, Fiber 22.5, Sugar 210.1, Protein 42.5
KIWI MARGARITA
A yummy combination that one Zaar reader had down at The Epcot Center in Florida. We have also made these with strawberry kiwi, kiwi mango and guava, as well as other mixed fruit combinations. I like less alcoholic tasting drinks, so I adjust accordingly.
Provided by Chef Garlic
Categories Beverages
Time 6m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Put all of the ingredients into a blender.
- On top of the ingredients, pour crushed ice until the blender is full.
- Blend, but don't liquify.
- Pour into margarita glasses and garnish with lime wedge.
- If desired, salt the rim of the glass.
Nutrition Facts : Calories 277.6, Fat 0.7, SaturatedFat 0.1, Sodium 5, Carbohydrate 73.6, Fiber 2.7, Sugar 60.2, Protein 1.5
MANGO AND STRAWBERRY COBBLER
Make and share this Mango and Strawberry Cobbler recipe from Food.com.
Provided by Boomette
Categories Dessert
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- The Filling : Preheat oven to 375°F.
- Place fruit into a large bowl and toss well with the flour, sugar and lemon juice.
- Pour into a 2-quart ovenproof casserole or other dish.
- It is best if the fruit fills the dish but doesn't rise above the edges.
- The Topping: Whisk together flour, cornmeal, sugar, salt and baking powder. Grate in frozen butter and mix lightly with fingertips.
- Pour in milk and stir until mixture comes together and forms a rough dough.
- Place spoonfuls of the dough on top of the fruit evenly covering it.
- Bake until the fruit is bubbling and the topping is golden, about 45 minutes.
- Serve warm.
PINEAPPLE HORCHATA(MEXICO)
In this drink, the pineapple skin and core simmers with the rice and water to extract maximum flavor. Then add extra pieces of pineapple goodness to amp up the flavor. Puree with a sprinkling of sugar and you're done.
Provided by Sharon123
Categories Beverages
Time 45m
Yield 1 gallon
Number Of Ingredients 4
Steps:
- Trim and core the pineapple, adding the pieces to a large pot(just use core and skin trimmings-so thrifty!).
- Sprinkle in the rice and water. Mix it up good.
- Let simmer, covered, for 30 minutes. Remove the skin and core, then puree the rice water with up to 2 cups cubed pineapple.
- You can use an immersion blender, or a regular blender but be careful - cool before blending.
- Strain the horchata and whisk together with as much sugar as you'd like. One cup is about right.
- You may drink this straight and it will be a smoothie consistency, or you can dilute it with water to make a thinner cocoction.
- Either way , add a spear of sweet pineapple.
HORCHATA GRANITA WITH KIWI, MANGO AND PINEAPPLE
Make and share this Horchata Granita With Kiwi, Mango and Pineapple recipe from Food.com.
Provided by Rick M.
Categories Frozen Desserts
Time 13h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Grind raw, unwashed rice in a blender on high speed to a fine powder. Transfer to a medium bowl and whisk in 4 cups water, vanilla bean and cinnamon stick. Cover and let sit at room temperature for 8 hours and up to 24.
- Vigorously whisk rice mixture until rice is evenly distributed and strain through a fine mesh sieve into a 13" x 9" baking dish, pressing on solids to extract as much liquid as possible (you should have about 2 ½ cups). Reserve solids for another use (like cream-of-rice porridge). Whisk milk, sugar and ¼ teaspoon salt into rice milk until completely dissolved.
- Freeze rice mixture until edges begin to set, 30-35 minutes. Using a fork, scrape to break up frozen portions. Freeze, scraping and breaking up every 20-30 minutes, until mixture resembles fluffy shaved ice, 2-4 hours.
- Meanwhile, toss mango, kiwi, pineapple, pinch salt and remaining 1 tablespoon sugar in a medium bowl. Cover and chill until ready to serve.
- To serve, divide granita among bowls; top with fruit and sesame seeds.
- Do Ahead: Granita can be made 1 week ahead. Cover and keep frozen. Scrape to fluff just before serving.
Nutrition Facts : Calories 317.1, Fat 2.6, SaturatedFat 1.2, Cholesterol 6.1, Sodium 31.3, Carbohydrate 68.3, Fiber 3.4, Sugar 27.2, Protein 6
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HORCHATA GRANITA RECIPE - KITCHEN KONFIDENCE
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Estimated Reading Time 4 mins
- To a medium bowl, add toasted almonds, rice, cinnamon, and water, stirring to combine. Cover with plastic wrap and let stand overnight (at least 8 hours).
- Transfer the contents of the bowl (water included) to a blender and process until the mixture is smooth and the grit is fairly small (2 to 3 minutes). To test, rub a small drop between your fingers. If it feels very gritty, continue blending for another minute or two. Add 2 cups of almond milk, then blend for a minute more. If your blender isn't big enough to accommodate all of the liquid, work in batches.
- Strain the almond-rice mixture through a nut milk bag (or basket strainer lined with 2 layers of dampened cheesecloth) into a large clean bowl. Squeeze the nut milk bag to extract any remaining liquid. Discard the solids. If using cheesecloth, you may need to strain twice to remove all of the grit. Stir in sugar to taste (I started with a 1/4 cup, tasted, then added an additional 1/4 cup). At this point, you’ve got horchata! Enjoy as-is over ice or continue on to make granita.
- Pour horchata into a baking dish. Cover the baking dish with plastic wrap and freeze mixture for 1 1/2 hours. Take the dish out of the freezer and scrape the icy bits from the edges to the center. Repeat this scraping process every 30 minutes until the entire mixture is frozen and flaky.
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