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Cocktail Red Passion 5 strawberries, cleaned and halved 60ml/2fl oz coconut cream crushed ice 2 shots light rum 120ml/4fl oz orange juice 1 strawberry, to decorate In a blender, whizz together the strawberries and coconut cream until smooth.Pour this mixture into 2 tall cocktail glasses, which should be half-filled with crushed ice.Pour a shot of the light rum into each of the glasses, and add the orange juice to each glass as well. Stir the cocktails up well, and garnish by placing half a strawberry onto the rim of each glass.  Appetizer Stuffed Tomatoes 2 tomatoes 2 tablespoons Oive oil 1/2 potato, peeled and diced 1/2 red onion, diced 55g/2oz wild mushrooms 1 tablespoon white wine vinegar 110ml/4fl oz double cream drizzle of Olive oil drizzle of Balsamic vinegar Pre-heat the oven to 220°C (425°F/Gas 7). Remove the top of the tomatoes using a small, sharp knife and reserve the lids. Spoon out the pulp inside and discard, leaving a shell. Heat the Olive oil in a medium pan. Add the potato and onion and heat gently for 2-3 minutes to soften. Stir in the mushrooms, vinegar, cream and a splash of water and simmer gently for 10-12 minutes to reduce. Remove from the heat and spoon the mixture into the tomatoes. Place the lids on top and transfer to a non-stick-baking tray. Bake in the oven for 4-5 minutes, or until the tomatoes are soft. Transfer the stuffed tomatoes to a serving plate and drizzle with Olive oil and Balsamic vinegar. Serve. |
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