Frozen Fruit freejzuest‘ em bonus trick
Eating ice creams isn’t the only way to stay cool this summer. here are some healthy, wholesome alternatives that can be frozen and snacked on — guilt- free
w ith temperatures rising this summer, there’s no better time for frozen treats than now. This is the season for lots of light, fresh food and fruits and here are some great ways enjoy them while beating the heat. Grab seedless grapes, wash them and pat them dry; then toss them in serving size portions in sandwich bags, and freeze. Do the same with strawberries, blueberries, raspberries, mangoes, kiwis, pineapples and watermelon ( but cut the bigger- sized fruits into bite- sized pieces first). During the day, simply take out a serving size portion bag and start popping the frozen fruits into your mouth for an icy sweet treat. If you are giving these to kids, cut the grapes into halves to prevent choking. I would not advise giving these to toddlers and infants, though. if necessary. Add some fresh lemon juice for a tarty kick and set in the freezer in a baking dish. Every 3- 4 hours, use a fork to break up the ice and it will freeze like a sorbet rather than a solid block. The hardest part is remembering to crush t he watermelon every f ew hours until it is set. You can use any f ruit j uice combination for granitas so experiment with your f avourite fresh juices!
so obtrusive as to affect the culinary experience.
And how was the gastronomic affair? The term ‘ pan- Asian’ can often set off many a warning bell. On the whole, it is a phrase that may as well come with a ‘ Jack Of All Trades’ sign owners can nail over the door. Yet, at The Ninezero there isn’t really a better method of describing what Head Chef Rosnani prepares. Invigorating the predominantly seafood menu with Asian fusion techniques, the results are, pleasantly, more hits than misses.
From dim sum plates and pan- seared scallops to start, to the larger mains including whole Thai lobster salad, poached halibut coconut curry and Asian fish ‘ n’ chips, the fare certainly makes a splash ( even if that awful pun does not).
During a visit, we enjoyed a party platter of cold and grilled whole lobster, fresh sashimi and king crab. Based on market prices, this item can go from Dhs220. Although not a huge fan of crab, it probably won out over the accompaniments. Fresh and bountiful as a result of its size, the good chunks of meat were a revelation given this shellfish often doesn’t pay out dividends for the effort expended.
The sashimi was good if not world beating; obviously, we’re
always going to love a bit of salmon, and the lobster done two ways was a novel addition — flavoursome and thankfully not grilled to kingdom come as has been the trend in some establishments of late.
Being British, curiosity was piqued with the Asian fish and chips so an order was hastily ‘ plaice- d’ ( last time, promise). Fish i n a rich batter, propped alongside thinly- cut fried potato slices and a tangy coconut chutney, was the concoction that arrived and was consumed with the same vigour had Whitby’s finest been dished up. The potato slices could have potentially been an upset, yet made fine edible spoons for the chutney.
For dessert, a signature chocolate fondant for the table made for an indulgent sprint to the finish line: the mélange of creamy chocolate sauce, light hot sponge and chocolate topping gilding the meal with a sweet edge, that was wholly welcome.
Therefore, if this is the indoor dining trend being set by The Ninezero at 360, you can keep the outdoors.
david@ khaleejtimes. com