Watermelon Ice-blocks

Island Life - - Tropical Delights -

Crush 3 cups of watermelon in the blender with ½ cup mint leaves and ½ cup sugar. Pour into pa­per muf­fin cups, freeze un­til just frozen, about an hour, then put the wooden stick into it. Freeze and take out when you are feel­ing the need to quench your thirst. This salsa is per­fect with chicken or beef dishes that are a lit­tle spicy. 1 cup diced watermelon, ½ cup of sliced spring onion, ½ cup mint leaves slightly bruised with your fin­gers, 1Tbsp olive oil, a squeeze of lemon juice. Mix all in­gre­di­ents well to­gether and you are ready to go. Cut the watermelon into ed­i­ble slices with­out pips ½ cup mint leaves, 1Tbsp lemon juice, 1 Tbsp olive oil, ½ cup nan­gae nuts, wa­ter­cress, cracked pep­per. Mix all the in­gre­di­ents to­gether care­fully, so as not to break the watermelon. Serve with feta or goat’s cheese as an ac­com­pa­ni­ment to a good grilled steak, fish fil­let or chicken breast.

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