September 28, 2022 / Lyn Jones / 0 Comments
Simple and refreshing. Serves 3 cups
1.2kg watermelon flesh, diced
250g strawberries, hulled
1 lebanese cucumber, peeled & deseeded
.25 c mint leaves
juice of 1 lime
Place watermelon in a blender with other ingredients.
Blend until pureed, pour into glasses filled with ice. Serve.
TIP: For children’s Halloween, carve a face out of an entire watermelon.
Scoop out the insides and light with a tea-light candle. You can use the
leftover watermelon flesh for above recipe.
February 6, 2022 / Lyn Jones / 0 Comments
serves 8+
Ingredients
- 1kg Australian banana prawns
- 2 Tab olive oil
- 1 Tab parsley, chopped
- Quarter of a fresh pineapple, chopped into chunks
- 1 mango, chopped into chunks
- 2 Tab fresh coriander, chopped
- ½ tsp ground cumin
- ½ tsp salt
- Thaw prawns in fridge. Pat dry. Preheat large frying pan or BBQ grill. Place prawns in a large bowl and toss them in olive oil and parsley. Grill prawns for a few minutes either side, until starting to brown on the shell.
- To make the salsa: chop pineapple into chunks. Finely chop the coriander. Remove mango cheeks from stone and remove skin. Remove excess mango from the stone. Chop mango into chunks.
- Mix pineapple, mango, coriander, cumin and remaining ingredients together in a bowl.
- Serve prawns hot with salsa on the side.