Agua Frescas

 

I have definitely been overindulging recently. The excitement of sunny days has brought everyone out of hibernation and as a result, it’s been a very social few weeks. Yesterday morning, after hosting my bookclub, I craved something clean, fresh and most importantly, thirst quenching! I wanted to gear up for Cinco de Mayo without mixing margaritas or frying tortillas. Agua Frescas, the most refreshing and tasty drinks imaginable, were the perfect antidote to my late nights.

 

 

 

Watermelon Agua Fresca

Serves 4

Ingredients:

5 cups of fresh, ripe watermelon, seeds removed

1/4 cup lemon juice

1 cup water

1-2 tablespoons agave nectar for sweetening, optional

 

Method:

1. In a blender on high, add watermelon and lemon juice and puree till smooth.

2. Strain juice over a mesh sieve into another bowl.

3. Add in water and refrigerate. This can be made a day in advance. Be sure to shake before serving.

 

 

Cantaloupe and Mint Agua Fresca

Serves 4

Ingredients:

5 cups of fresh, ripe cantaloupe, seeds removed

1/4 cup lemon juice

1/4 cup fresh mint leaves, not packed (just a small handful)

1 cup water

2-3 tablespoons agave nectar for sweetening, optional

 

Method:

1. In a blender on high, add cantaloupe and lemon juice and puree till smooth. Next add in mint leaves and pulse till incorporated.

2. Strain juice over a mesh sieve into another bowl.

3. Add in water and agave nectar to taste then refrigerate. This can be made a day in advance. Be sure to shake before serving.

My Ultimate Breakfast Sandwich

 

When I first moved to New York I was obsessed with Eggs Benedict. Ben and I would scour NY every weekend in search of the ultimate version. We had a complicated scoring system that involved heavy weighting on runniness of yolk, crispiness of muffin and had a lighter weighting for side dishes, music, friendliness of waiters etc. Many a Sunday morning was spent pondering how many eggs were being cracked across the 5 boroughs as we filled our score cards. Back then our favorite was Cafe Mogador in the East Village. Ben even went so far as to contact a man he found online who had his own Eggs Benedict blog, convinced that he had found my soul mate. Closer inspection showed that he had several other blogs devoted to devil worshiping and that perhaps a mutual love of poached eggs on a muffin might not be the basis for a lasting relationship. 

 

That was 15 years ago and the breakfast sandwich has evolved a great deal. Nowadays, you’re more likely to see Avocado toast on a NY brunch menu than Eggs Benedict. Back then, the only place you could find it was Cafe Gitane – now it’s ubiquitous in restaurants (as well as on blogs). I was a late adopter but am now a fully fledged, card holding member of the Avocado brigade and have been perfecting my own breakfast version for a while now.

 

 

Breakfast Sandwich

Ingredients:

2 pieces of 7 grain bread, toasted

2 tablespoons of Chili Butter

1/2 avocado

1 slice of prosciutto

1 tablespoon olive oil

1 egg

Large flake sea salt

 

Method:

1. Spread your chili butter on top of both of your slices of toast. Next, smash your avocado with a fork onto one of the slices of toast. Lay your slice of prosciutto on top of the smashed avocado.

2. Next, heat your olive oil in a small frying pan. Once oil is hot, add egg and fry until the sides are nice and crunchy and the yolk is just cooked but still runny. I like to tip the pan and using a spoon, collect some of the hot oil and pour over the egg white so it cooks on top.

3. Place your egg on top of the prosciutto and season with sea salt. Top with your remaining slice of toast and enjoy. It’s messy but incredibly delicious.

Piri Piri Chicken

 

This recipe will add some sizzle to your weekday grind. With a choice of red or green piri piri sauce and even a Romesco Sauce for good measure, simply roasted chicken and potatoes turned into a meal that packed a flavorful punch.

 

 

Piri Piri Chicken

Serves 4-6

Ingredients:

6 chicken legs

6 chicken thighs

Olive oil for drizzling

Salt and freshly ground pepper

1 jar Green Piri Piri Sauce

1 jar Red Piri Piri Sauce

1 jalapeño, sliced thinly for garnish

1/4 cup washed cilantro leaves as garnish

 

Method:

1. Preheat your oven to 450° F.

2. Line two baking sheets with parchment paper. On the first sheet, lay down chicken pieces skin side up. Drizzle with olive oil and top with salt and pepper.

3. On your other cookie sheet add your fingerling potatoes. Again drizzle with olive oil and season to taste. Bake for 20 minutes until crispy on outside and tender on the inside.

4. Bake chicken for about 30 minutes until crispy brown and fully cooked.

5. Combine your chicken and potatoes on a serving platter and top with piri piri sauce. The sauce can be a bit spicy so add to your taste.

6. Garnish with sliced jalapeño and cilantro.