10 ONLY HAVE MIN­UTES?

The Irish Mail on Sunday - TV Week - - BODY & SOUL -

MIX A MELON AND LIME DRINK

Whiz the flesh of half a small wa­ter­melon with 8 mint leaves and the juice of 1 lime. Chill. To serve, half-fill 2 glasses with wa­ter­melon juice and top up with chilled lemon­ade.

MAKE A SPICY REL­ISH

Finely chop 1 small onion with 50g frozen sweet­corn, de­frosted, 4 ripe toma­toes, 2tbsp co­rian­der, chopped, half a red chilli, chopped, and the juice of half a lemon. Mix and sea­son to taste.

SERVE CRAB NOO­DLES

Boil 2 bun­dles of dried egg noo­dles for 3 min­utes, then drain. Coarsely grate 1 car­rot and dice a 3cm piece of cu­cum­ber. Mix 1tbsp fish sauce with 3tbsp lime juice and 1tbsp mus­co­v­ado sugar. Add 100g white crab­meat; toss to­gether. Serves 1.

DASH OFF A DESSERT

Crum­ble a choco­late brownie be­tween 4 tum­blers. Mix 250g Greek yo­ghurt, 250g mas­car­pone, the grated zest and juice of 1 lime and 50g ic­ing sugar till smooth. Mash 300g rasp­ber­ries with 1tbsp ic­ing sugar. Layer in the yo­ghurt and rasp­berry mixes and top with rasp­ber­ries.

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