Cucumber Papaya/ Pawpaw Slushie

Hey guys! Did you know that when you mix equal parts of cucumber and papaya/ pawpaw, you get a cantaloupe-like taste? The beauty of combining tastes and flavors never ceases to amaze me! I first discovered this way back in 2014 when I was making this papaya slushie. I, however, did not have time to develop this recipe until recently. And now I can finally share it with you. As most of my recipes, I am sharing a basic one which you can tweak and remix however you want. If you don’t fancy frozen drinks,  you can skip the freezing part and just blend the fruits into juice.

What you will Need:

1 C. Cucumber, Cubed

1 C.Papaya/Pawpaw, Cubed

Sweetener (sugar/honey)

1 Tsp. Lemon juice

Observations

  1. Use a fully ripe papaya.
  2. If you are making this for a large group, simply double the recipe
  3. I didn’t include any measurements on the sweetener because our tastes and preferences vary.
  4. If you are using a blender that requires liquid, add about 1/4 -1/2 cup of cold water

Method
Freeze the cubed fruits for about an hour.After an hour, place all ingredients in a blender and blend till smooth.Serve cold!

Let me know in the comments below how you would remix this frozen drink.

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Herbed Cheddar Dipping Sauce

When it comes to making dishes with cheese, the possibilities are endless. A million plus one ideas pop into the head and I have to resist the urge to pair it with almost everything. December is a day away and this translates into holiday festivities filled with the gathering of friends and family. No gathering is ever complete without food. Good festive delicious food. I am excited already!

With that said, let us talk about this three-herb cheddar dipping sauce right here. It is the perfect combination of hearty, aromatic, scrumptious and healthy. When the right amount of coriander, thyme and parsley is added to this cheese dip, you get the most amazing sauce. With my friends over at Paramount Dairies, I bring you this herbed cheddar dipping sauce. This sauce not only is great to eat on its own but it can be used to accompany a wide range of fresh fruit and vegetables which makes it a perfect starter.

With the right amount of cheddar, this dipping sauce is not only hearty but very creamy, buttery and cheesy. Are you ready to make some dipping sauce?

 

What you will need:

1 C. Wheat (Baking) flour

1 C. Grated Cheddar cheese

2 ½ C. Milk

1 C. Butter/Margarine

1 Tsp. Coriander, finely chopped

1 Tsp. Thyme, finely chopped

1 Tsp. Parsley, finely chopped

2 Tbsp. Green Onions, finely chopped

Salt

Chilli oil (optional)

 

Method

Put a sauce pan on medium heat and add the butter/margarine. Let the butter melt slowly. Once the butter has melted, drop in some chilli oil and then add the coriander, thyme, parsley and green onions. Stir well. When an aromatic flavour is released, add the flour a spoon at a time while stirring. After adding half the flour, Add half the grated cheddar. Stir well to avoid clumps. Pour in a cup of milk and keep stirring. Add the remaining half cup of flour a spoon at a time while stirring. Add the rest of the milk and cheddar cheese and let .the sauce simmer for about three minutes. Add salt to taste and remove from fire

cheddar dip 7

Serve with sliced carrots, avocadoes, cucumbers, salt crackers and or bread sticks. Aside from the versatility of this dipping sauce, it is easy to make. Are you ready to conquer the holiday festivities with this dipping sauce? Hope you get to make this and let  me know in the comments below when you do.

🙂

Sophie

 

You can find Paramount Cheddar Cheese in major supermarkets in Kampala

 

 

 

 

Carrot Cucumber Ribbon Salad with Roasted Simsim(Sesame)

After wondering whether we would ever see rain, it finally came. Its amazing what two(plus) weeks of rain can do to dry land. It’s as if the land was never dry at all. The grass is so green, the sun rays are more golden, the flowers are in full bloom and everyone hates the mud that comes along with the rain is in the mood of getting back to tending their backyard gardens! Such a wonderful time. Even the markets are filled with beautiful vegetables at a much lesser price! It was only fitting to share a salad.

It was in 2013 October when I lost my camera(I even wrote about it here). I was so devastated since it was one I got from actually working really hard. But in losing that camera, I gained an even greater thing(I am realizing this almost two years later!!), the peeler. it is incredible what a peeler can do besides reducing the work when it come to peeling foods like sweet potatoes, Irish potatoes, mangoes, cucumbers, carrots…I could go on and on. I urge you to purchase a peeler and experiment with it. You will not be disappointed. This salad is inspired by the freshness of the land now that it has been rained on(finally!).

What you will need:

3 Cucumbers

3 Carrots(large)

1 Small onion

1 Tsp. Lemon juice

Simsim(sesame)

Method:

Wash the cucumbers and carrots well and dry. Using a peeler, Peel the outer layer of the carrots and discard it. Continue peeling the carrots in a bowl till you reach the stalk. In the same bowl, using a peeler, peel the cucumbers, leaving the outer covering on.  Next, thinly slice the onion lengthwise and add it in the bowl. Add the lemon juice and mix well till all strands of carrots  onion and cucumbers are mixed.  Chill for 10 minutes. Before serving, garnish with roasted simsim (sesame).

 

This simple but colorful salad will not only add character to your meal but will also add flavor and not to mention all the health benefits associated with carrots and cucumbers.

 

Aside from peeling, what do you use your peeler for?

 

🙂

Sophie