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My MINT mojito drink and roasted ALMOND snack


Loads of perky fresh mint, lime and aged rum blended well with a touch of sweetness.
Egg white based, sweet and salty roasted almonds made a perfect partner.



As busy as we can get catching up on weekend chores...
we do try to enjoy interesting corners of our city of Montreal.

This tiny part of de Castelnau street, East (near little Italy) has turned on its charm.



That day we were received with a generous bouquet of mint from my mother-in-law's garden.
I'm still in awe at how fast these plants furnish the garden...and yes they are invasive.
That's not why she's always ready with bouquet in hand ;o)



How could I not think of making us one of...
our favourite summer afternoon refreshments ;o)



Winding through urban garden settings led to a relaxing afternoon promenade.
It was time to release ourselves back into our comfy routines of relaxing on our balcony.



I already had snacks made from a few weeks ago...
added a few crackers and we were set.


Supper could certainly wait a few more hours...
now, it was time to wind down.


my Mint Mojito drink
serves 2 glasses
exception note: use the weight measuring cup for the first 4 ingredients.

Printer version


INGREDIENTS:
(American / Metric measures)

. 24 large, fresh Mint leaves, plus extra for garnish
. 1/4 cup (55g) organic cane sugar
. 1/4 cup (60ml) dark, aged Rum
. 1/4 cup (60ml) lime juice (2 small limes)
. 1 can (355ml) sparkling water
. 6 regular sized ice-cubes

PREPARATION:
1. At the bottom of a medium sized pitcher, add the sugar with the mint leaves over top.  With a fork, poke and squash the extracted essential oils of the mint. 
2. Add the Rum and lime juice.  
3. Stir and cover the pitcher to place into refrigerator for about 20-30 minutes.
4. Pour the sparkling water and stir.  
5. In each glass, add the ice-cubes and then evenly pour the liquid mix through a small sieve in order to avoid pouring small pieces of mint.
6. Lastly, garnish with extra mint.  Salute ;o)

Variation:
. Add an extra 1/8 cup (30ml) of frozen orange concentrate or simply, 1/4 cup (60ml) orange juice.

***


Almonds roasted 
(savoury-sweet) flavoured
makes 2-1/2 cups (365g)

INGREDIENTS:
(American / Metric measures)

. 2-1/2 cups (365g) raw almonds
. 1 xLarge (45ml) egg white 
Seasoning:
. 1 Tbsp(15ml) granulated sugar
. 1-1/2 tsps. (7.5ml) sea salt
. 1 tsp. (5ml) granulated garlic powder

PREPARATION:
. Pre-heat the oven to 300F/150C/Gas2.  Position the rack in the center of the oven.  Prepare a large Silicone mat (or parchment) lined baking pan.
1. In a medium bowl, whisk the egg white until frothy.  
2. Add, toss and coat the almonds.  Set for only 2 minutes.
3. Add the seasoning and combine.
4. Spread out the mixed almonds onto the prepared baking pan and and BAKE for an initial 20 minutes.  
5. Afterwards, remove the pan from the oven to flip and lightly break up most of the almonds with the aid of a spatula.  BAKE for another 15 minutes.
6. Cool the pan completely before removing the almonds to break them up further.  Enjoy.  Store them in an airtight, glass container and into the refrigerator.  They will stay fresh for a few weeks.
***

Here’s another favourite roasted, nut snack with a little more spunk.

Almonds roasted 
(Spice savoury-sweet) flavoured
makes 2-1/2 cups (365g)

Printer version

INGREDIENTS:
(American / Metric measures)

 . 2-1/2 cups (365g) raw almonds
. 1 xLarge (45ml) egg white
. 1/4 cup (50g) raw, cane sugar
. 1 tsp. (5ml) sea salt
. 1 tsp. (5ml) (mild or smoked) paprika
. 1/2 tsp. (2.5ml) granulated garlic powder
. 1/4 tsp. (1.75ml) ground cumin
. 1 tsp. (5ml) balsamic vinegar


PREPARATION: 
. Pre-heat oven to 300F/150C/Gas2.   Position the rack in the center of the oven.  Use a non-lined, large baking pan.
1. In a medium bowl, whisk the egg white until very frothy. 
2. Add, toss and coat the almonds.  Set for only two minutes.
3. Add the remaining ingredients and fully combine.
4. Spread out the mixed almonds onto the baking pan and BAKE for an initial 20 minutes. 
5. Afterwards, remove the pan from the oven to flip and lightly break up most of the almonds with the aid of a spatula.   BAKE for another 15 minutes.
6. Cool the pan completely before removing the almonds to break them up further.  Enjoy.
. Store them in an airtight, glass container and into the refrigerator.  They will stay fresh for a few weeks.





Most of us work very hard to get through our week...why not take a little deserved time off.

Whether it's playing tourist in our own part of the world or laying back with a refreshment and snack...you can certainly make it part of a small, pleasurable ritual ;o)

Here's to enjoying part of our short Summer time.

Flavourful wishes,
Foodessa

Comments ... ??? ... or suggestions ... write me :o)
Claudia at:  foodessa [at] gmail [dot] com


Go HERE for more SWEET creations.





Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)
. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later. 

Here's other related recipes that may be of interest:
- cold Espresso Coffee AMARETTO Latté
- LIMONCELLO light adapted