Sunrise

2 limes
1/2 cup castor sugar
ice cubes
600ml good quality ice cold juice - eg: orange & mango, or tropical
100mls raspberry cordial syrup or grenadine
Fresh pineapple or lime to serve


Slice pineapple or lime into wedges. Set aside


Place the sugar and lime juice in to separate bowls.


Dunk the rim of a glass into the lime juice then quickly into the sugar, to form a sugar crusted rim.


Carefully place ice cubes into the glasses


Pour the fruit juice and dash of the remaining lime juice over the ice cubes. Slowly pour in the raspberry syrup (it will sink to the bottom). Do not stir.


Garnish with the fresh lime or pineapple. Serve immediately.


VARIATION:  divide 100ml (4 x 1/2 nip) of Tequila over the ice cubes, then continue as per recipe.

Chicken Laksa

I love love love! this recipe... my favourite


125 g Vermicelli Noodles
40 g Laksa paste (2 tbs)
300 g Skinless chicken thigh fillet, sliced
150 g Tofu, (firm), cut into 2cm cubes
2 1/2 cup (s) mushroom, sliced
3 whole stock cube, dissolved in 750ml hot water
250 ml  Light Coconut Flavoured Creamy Evaporated Milk
1 tsp (s) cornflour, dissolved in 2 tbs water
bok choy, stems shredded
fresh bean sprouts
2 tbs fresh coriander
1 medium lime, cut into wedges

Place rice noodles in a bowl and cover with boiling water for 2 minutes. Heat a wok over high heat. Add laksa paste, chicken, tofu and mushrooms and stir-fry for 10 minutes, or until chicken is cooked. Add stock and evaporated milk. Bring to the boil. Reduce heat to low. Add cornflour mixture and stir until mixture is thickened. Add bok choy and cook for a further minute. Drain noodles and divide between serving bowls. Ladle laksa sauce over noodles and sprinkle with bean sprouts and coriander. Serve with lime wedges.

Sunrise

2 limes, juiced
1/2 cup castor sugar
ice cubes
600 ml good quality cold juice (such as orange and mango or tropical)
100ml (approx 4 x 1/2 nip) raspberry cordial syrup or grenadine
Fresh pineapple or lime to serve.


Slice up pineapple or lime. Set aside.
Place sugar and lime juice into 2 separate bowls.
Dunk the rim of wine glasses in lime juice to moisten, then quickly into the sugar to form a sugar crusted rim.
Carefully place ice cubes into the wine glasses.
Pour the fruit juice and a dash of the remaining lime juice over the ice cubes.
Slowly pour  in the raspberry syrup (it will sink to the bottom). Do not stir.
Garnish with the fresh pineapple or lime. Serve immediately.




Variation:
Divide 100ml (4 x 1/2 nip) of Tequila over the ice cubes and continue as per recipe.

Sangria

1 lemon
2 limes
2 oranges
ice cubes
500 ml chilled light red wine (rosé)
400 ml chilled lemonade
50 ml orange liqueur (Cointreau or Grand Mariner)
1/2 cup small mint leaves, washed thoroughly and dried
50 ml gin (optional)


Thinly slice lemon and lime.
Peel two long strips of rind from each orange. Juice oranges
Place ice cubes into a 2 litre pitcher and add wine, lemonade, orange juice, orange liqueur and gin.
Add the slice lemon and lime, orange rind and mint leaves into the pitcher.
Stir gently to combine.
Serve immediately in a wine glass.




Notes:
Gin can be substituted with vodka.
Lime juice can be added for a more tart flavour, if desired.