Puree the watermelon, honey and mint quickly -- do not over blend.Pulse in the yogurt and cinnamon until just smooth.Transfer to serving glasses. ...
Select guavas that are still firm. Wash, trim off top and bottom and cut in half. Then use a grapefruit spoon to scoop out the center with all seeds into 1 bowl and skin and meat into another bowl.P ...
Place blackberries in medium saucepan over medium heat and add lemon juice.Crush berries with a potato masher, or any other tool, until desired consistency.I like there to be big chunks of berries i ...
LENTILS:Bring lentils and broth to boil and simmer 10 minutes.Add chiles, onion, garlic, and Berebere spices. Cook covered for another 30 minutes, until most of liquid is absorbed.Serve with ground ...
Put the wine vinegar, water, orange juice, cinnamon, cloves and sugar into a sauce pan, bring to the boil then set aside to cool.Wash the grapes, take them off their stalks and make sure you remove ...
preheat oven to 450\u00b0slice tomatoes 1/4 inch thick. Sprinkle both sides lightly with salt, and let drain in a colander for 15-20 minutes.line a baking sheet with parchment paper and lightly smea ...
Puree fruit in blender, adding a tablespoon or 2 of water if necessary. Add sugar, if desired, and lemon juice and blend.Pour into bar molds or small cups and insert sticks. Freeze until solid. ...
In a food processor blend first 5 ingredients till all combined.If needed add more cornmeal to make it workable.Place it in a plastic bag and refrigerate till ready to use.I like to put a string on ...
Preheat a dry skillet over a medium-high heat. Add the walnuts, maple syrup and salt. Cook, stirring frequently, until syrup is caramelized and nuts are toasted, about 3 minutes. Let cool. ...
Arrange the cantaloupe chunks in a large nonreactive shallow bowl. Cover the surgaces of the fruit completely with ice cubes. Over the ice, sprinkle a thin layer of salt, enough to cover it with the ...