irm.
For the fruit salad, combine all fruit in a large glass
Whip the cream (any brand).
Blend with mayonnaise; add salt. Strain syrup from can of fruit salad and mix the fruit salad with the blended mixture.
Freeze until solid.
Cut into squares and serve on lettuce leaf.
Makes 6 servings.
Pour the canned fruit, with its juice, into a serving
decorative glass dish. Decorate with the bergamot flowers and scented
For the fruit salad: Combine all the ingredients in
ooled sugar mixture over the fruit and toss gently to coat
Boil fruit salad with salt.
Dissolve jello in hot fruit salad.
Let mixture begin to set.
Mash cream cheese and enough of the whipped cream to make smooth.
Fold cream cheese and remainder of whipped cream into gelatin mixture.
Mold and congeal.
o room temperature. Combine syrup with 3/4 cup lime juice
00b0F. Line 2 baking sheets with parchment paper. Beat egg whites
nto a loaf pan, cover with plastic wrap and freeze for
In a parfait or sundae glass, layer some fruit salad, top with 1/2 of the yoghurt per serving, and layer more fruit on top. Drizzle with 1 tblsp honey per serving (or to taste), sprinkle with 2 tblsps of walnut pieces per serving and a sprinkle of cinnamon.
Enjoy!
ach of the chicken breasts with the olive oil, then season
Lemongrass and Coconut Milk Syrup: In a saucepan, bring all the ingredients to a boil. Simmer for about 2 minutes. Strain and refrigerate until completely chilled, about 30 minutes.
Fruit salad: In a bowl, combine all the ingredients.
Drizzle with the lemongrass and coconut milk syrup just before serving.
Tips: If you make this fruit salad in advance, add the bananas and kiwis at the last moment. If you can't find lemongrass, use the grated zest of 1 one lime.
he pastry, mix the flour with the yeast, sugar and salt
To make the lime and ginger syrup, combine sugar, lime juice, ginger and 1/2 cup water in a small saucepan. Stir over high heat until sugar has dissolved then bring to a boil. Boil for 5 mins, or until syrup thickens. Remove from heat and stir in lime zest. Let cool.
Combine fruit and coconut in a large bowl. Add syrup and toss to coat. Cover and refrigerate for 1 hour. Serve sprinkled with mint.
Cut pineapple into halves lengthwise and scoop out the pulp in cubes or balls.
Mix with fruit salad and pile in pineapple basket.
Serve with mayonnaise.
r>Sift the flour twice with 1/2 cup of the
Prepare your favorite fruit salad; chill.
Spoon into crystal sherbet-champagne stemware.
Soak sugar cubes in lemon extract for 2 to 4 minutes.
Remove sugar cubes from lemon extract and place 1 in center of each individual serving.
Place one fruit cocktail in center of each place setting.
When guests are seated light sugar cube with a match.
Mash bananas (I use mixer), then add fruits and Special Dressing.
Fold in whipped cream.
May be frozen in refrigerator trays or in large pan in freezer.
If dressing is desired as topping, double the dressing recipe.
Microwave China grass with 3/4 cup water on