Mojito Coctail

Posted by on Apr 15, 2012 in Beverages, Creolean, Featured | Comments Off

Mojito Coctail


Serves: 1
  • 10 fresh mint leaves
  • 1/2 lime, cut into 4 wedges
  • 2 tablespoons caster sugar
  • 1 cup ice cubes
  • 45ml white rum
  • 125ml soda water

Preparation method

Prep: 10 minutes

Place mint leaves and 1 lime wedge into a glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture.
Fill the glass almost to the top with ice. Pour the rum over the ice and fill the glass with soda water. Garnish with the remaining lime wedge.
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Key Lime Pie

Posted by on Apr 15, 2012 in Desserts, Featured | Comments Off

Key Lime Pie


* 1½ cups graham cracker crumbs

* 2 tbsp sugar

* 5 tbsp butter, melted

* For the filling:

* 15 key limes or 6 limes

* one 14oz (400g) can condensed milk

* 4 large egg yolks

* ¾ cup heavy cream

* 2 tbsp icing sugar

* ½ tsp pure vanilla extract


1. Preheat the oven to 350°F (180°C). To make the crust, mix the graham cracker crumbs, sugar, and butter in a bowl until combined. Press firmly and evenly into the bottom and sides of a 9in (23cm) tart pan with a removable bottom. Place on a baking sheet and bake until the crust looks set, about 12 minutes.

2. Meanwhile, grate the zest of 6 key limes (or 2 limes) in a bowl. Juice 14 key limes (or 5 limes). You should have ½ cup lime juice.

3. Add the condensed milk, yolks, and lime juice to the bowl and whisk well. Pour the filling into the crust. Return to the oven and continue baking 15–20 minutes, or until the filling is set.

4. Transfer to a wire rack and let cool completely. Whip the cream, icing sugar, and vanilla until soft peaks form. Spread over the cooled pie. Thinly slice the reserved lime and use to garnish the pie. Remove the sides of the pan, slice, and serve.

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Fizzy Sorbet Cocktail

Posted by on Apr 6, 2010 in Beverages, Desserts, Featured, Vegetarian | Comments Off

Fizzy Sorbet Cocktail


o Assorted sorbets (we used lemon, coconut, peach and hibiscus)

o Chilled champagne or sparkling wine


1. Place 6 martini or wine glasses in freezer for 30 minutes or until very cold.

2. Fill chilled glasses with 5 or 6 mini-scoops of assorted sorbets, then top each with champagne.

Note: For non-alcoholic version use sparkling grape juice instead of champagne.

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