Cut clementine, kiwi, pineapple, apple into small pieces. Note: you can use any fruit you wish.
Place red dragon fruit and frozen banana into a blender; blend till smooth; add water if needed.
Pour smoothie into a bowl.
Top with fruits.
Place shrimp in a glass/ceramic bowl.
Add olive oil, basil and pepper.
Marinate 30 to 45 minutes.
Heat wine, prick sausages and poach 3 minutes.
Place sausages on grill; cook until done. Add shrimp; grill 2 1/2 minutes per side.
Place on Red, Red Rice. Serves 4.
or 10-15 minutes.***.
* Red Chile recipe above. Varied amounts and
om/Easy-Red-Velvet-Cake-24561.
(a red velvet recipe) or use
I make the Dragon Wing sauce the day before,
Cut the ends off the dragon fruit, cut three slices and
Place dragon fruit flesh in a blender
Cut two 1/4 inch thick slices from the peeled dragon fruit to use as a garnish; set aside. Place the remaining dragon fruit into a blender along with the tangerine segments, lime juice, basil, brown sugar, and sparkling water. Puree until smooth. Stir in the crushed ice, and pour into glasses. Garnish with the reserved dragon fruit slices to serve.
Soak the red beans at least 24 hours,
Fill a blender halfway with ice cubes. Scoop out flesh from dragon fruit half and place in the blender. Add cream of coconut, rum, coconut milk, and pineapple chunks; puree until smooth. Pour into 2 glasses.
Combine dragon fruit, lemon juice, lemon skin and water into a non-stick pot.
simmer over medium heat until the fruit became soft & juicy.
add in sugar and leave to boil by increasing the heat.
in the other hand, try to press on the lemon skin for the pectin.
keep stirring the mixture constantly until thickened.
again place a teaspoon of the hot jelly to a chilled plate to test if it is ready for canning.
finally, off the heat and pour out the jelly into jars.
il and dredge lightly in Red Chile Crust. Cook on oiled
Add everything to a small sauce pan and mix until well incorporated.
Cook the relish on medium heat for 5 minutes and turn down the heat to medium-low(or low) for an additional 20 minutes, stirring occasionally until most of the liquid has reduced.
Remove from heat and allow to cool before serving.
Note:
The relish needs to be cooked on a low heat, so stir frequently and reduce time if necessary. This recipe will keep quite awhile in the fridge and you may multiply the recipe and can it if desired.
edium-low heat. Add the red pepper to the butter as
Preheat oven to 350 degrees F (175 degrees C). Grease 2 muffin tins or line with paper liners.
Mix brown sugar and butter together in a bowl until creamy. Add eggs, one at a time, beating well after each one.
Combine flour, baking powder, and salt in a bowl.
Stir flour mixture, milk, and dragon eyes into the sugar mixture. Spoon batter into the prepared muffin tins.
Bake in preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes.
Blend almonds in a blender until chopped; add chocolate chips and coconut. Blend mixture until a coarse powder forms. Mix yogurt into almond mixture using a spoon; add dragon fruit, pineapple, and honey. Blend until desired consistency is reached.
auce, tomato paste, ginger and red pepper flakes in a small
place a few drops of red food coloring on the tips
nto a bowl. Mix mayonnaise, red bell pepper, salt, and pepper
udding mix (this is the red velvet).
For the white