Showing posts with label beverages. Show all posts
Showing posts with label beverages. Show all posts

Sunday, February 11, 2018

Versatile Copper Mugs and Dragon fruit Beverage

copper mugs dragon fruit chilled smoothie
A small business based in Vancouver, Canada sells beautiful handcrafted copper mugs that we can use for cocktails, mocktails, and as decorative organizers. These copper mugs are made using traditional methods of hammering by hand to create the unique texture on the exterior. I like the rustic imperfections that add character to these mugs, making each of these copper mugs unique. The brass handles are welded, which leaves it intact on the inside, and keeps it water tight and leak free. We love that the rim is smooth, making it our go to mugs for chilled beverages. We love that it is comfortable to hold and enjoy.  

Monday, June 25, 2012

Refreshing Lipton ice tea


It is the perfect time to enjoy ice tea and cool off during summer heat.  Lipton has lots of delicious flavours of ice tea varieties for us to choose from.  We tried the Lemon, Green tea citrus and pomegranate raspberry ice tea that were already prepared in bottles.  Lipton also has boxes with 10 sachets of flavoured ice tea that we can mix and drink.


The ice tea is made with fresh brewed tea and all natural ingredients without any preservatives, sugar or artificial flavour.  The lemon flavoured ice tea is an energy booster that has a slightly sweet tart taste.
The rejuvenating green tea citrus flavour is made with green tea leaves and a combination of orange and lime flavours.  

Lipton has lots of ice tea flavours that we can enjoy on its own or combined with other ingredients to make delicious entertaining drinks.  Check out the Lipton ice tea Facebook page for cocktail and mocktail recipes.


Here is a summer entertaining White Citrus Sangria recipe from their Facebook
1 bottle 100% Natural Lipton green tea with citrus
1 3/4 cups white grape juice
1/4 cup orange juice
1 orange sliced
1 lemon sliced
1 lime sliced

Combine everything in a pitcher and chill for 2 hours before serving in ice filled glasses.
Interesting fact :)  The annual tea drinking holiday was on June 10, 2012

All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Monday, June 11, 2012

Pomegranate orange juice

Pomegranate orange juice
1 pomegranate
1/4 cup water
1/2 cup fresh orange juice
sugar to taste
2 tsp orange flower water
fresh mint sprigs for garnish optional

Remove the seeds from the pomegranate without the white pith. In a blender puree the pomegranate with the water, then strain using a fine sieve. Press the puree to extract as much liquid as possible. Transfer to a container and add the orange juice, sugar and orange flower water. Serve with ice cubes and garnish with mint sprig.

This refreshing drink Pomegranate orange juice (Hassir roman b'limmoun) is from Cooking at the Kasbah.  
This recipes goes to Sara's Event Cooking with Love Series hosted at Torviewtoronto"
All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Thursday, February 2, 2012

Organic Fair trade Kicking Horse coffee


Kicking Horse coffee is Canada's #1 organic shade grown Fair Trade coffee. They have a big selection of coffee to choose from to suit the taste of every palate :) Kicking Horse coffee has 14 blends and several geographical coffees from all around the world with distinct flavours.
The most popular blends come in beautiful cans that keep the coffee fresher for a longer period of time. These cans are reusable and are made from recycled steel in North America.


This Kick Ass blend coffee is a mix of Indonesian and Central American beans. It is an aromatic strong dark roasted coffee.

The Kicking Horse coffee roasting facility and café are located in Invermere, British Columbia near the Rocky mountains.
You can buy this coffee in Canada, USA, online and many parts of the world, so do check the locations to find out where you can get it. They also sell a variety of teas, chocolates, mugs and tumblers.
Kicking horse coffee is also on Facebook and twitter.
Logo from Kicking Horse coffee

I received this can of coffee to review. All opinion and rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Wednesday, September 28, 2011

Banana ice cream shake



2 bananas
1/2 cup chocolate ice cream
1/2 cup vanilla ice cream
1 cup water or milk
chocolate syrup optional

Blend everything together using a blender and serve topped with chocolate syrup.


These Ontario grapes go to black and white wednesday.
All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Monday, August 8, 2011

Spiced soup rasam


1 to 2 tbsp oil
1/4 tsp mustard seeds optional
1/2 tbsp coriander seeds
1/2 tbsp cumin seeds
1/4 tsp peppercorn or more to taste
1/4 tsp asafoetida
1 to 2 dried red chillie
1/4 tsp turmeric
1 tbsp curry leaves
1/4 cup onion
2 tbsp garlic or to taste
1 tsp ginger grated
1/4 cup tomato
1 tbsp tamarind
3 to 4 cups water
1/2 tsp salt to taste
2 tbsp coriander leaves chopped

With a mortar and pestle crush the coriander seeds, cumin seeds and peppercorns and leave aside. Pulp the tamarind using some water and leave aside.

Heat oil if using mustard seeds add and then add the crushed seeds, asafoetida, dried red chillie broken into two, turmeric, curry leaves, onion, garlic, ginger then tomatoes with the salt. Saute a little then add tamarind and water. Let it boil and simmer in medium high heat for about 10 minutes till the water is reduced a little and soup water is flavoured and the ingredients are soft. Add the coriander leaves in the end and serve hot. It can be strained and served if you prefer a clear soup and not to have the whole spice seeds while drinking.

Can drink this on its own or with rice, usually rasam is served as a starter when serving rice and curries.
For a variation add 2 tbsp of cooked dal I use mysoor dal cooked till it is soft with water, turmeric and salt and add it to the rasam this gives a creamy texture.



All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Tuesday, July 26, 2011

Clearly fresh bags, fruit salad and smoothie


I am glad I got the opportunity to test this fabulous product. Hope you get a chance to use these as well.
During Summer fruits ripe faster hence spoil faster, so I tested some bananas inside the clearly fresh bags and some outside. The bananas I put in the bag and the ones left outside both had the same firmness and spots.
I was surprised to find the bananas inside the bags less ripe and still firm compared to the bananas outside the bag. The bananas inside the bag aren't troubled by fruit flies either :)

The result of the bananas in one day.

I also placed fresh raspberries in the bag and left them in the freezer to use when it is not in season.

The reason these bags differ from the other brands is because it has BreathWay technology which allows the uncooked fruits and vegetables to breathe naturally and last longer. These ziplock bags don't need to be thrown out after one use so there is more value in it.

I used the ripe bananas with the raspberries and mango for a healthy delicious smoothie.


1 banana ripe
1/2 cup mangoes
1/4 cup raspberries
1/2 cup milk
1 tbsp sugar
ice cubes or water

Blend all together and serve chilled. I liked the taste of this smoothie better with mango.


This beautiful pink is without mango.

All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Wednesday, July 20, 2011

Mango milkshake


2 to 3 ripe mangoes
2 cups milk or more
2 tbsp sugar or more to taste
1/4 cup ice cubes optional

Remove peel and seed from the mangoes. Cut the mango into pieces. Blend all the ingredients and serve chilled. Can dilute with water or more milk according to taste.

* If mangoes are not available use canned mango pulp.

All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Thursday, June 9, 2011

Lemonade with mint


3 lemons
2 tbsp or more mint
4 to 5 cups of cold water
6 tbsp sugar or more to taste
pinch of salt optional (regular or black salt)

Put the lemons for about 10 to 15 seconds in the microwave which makes it easy to release the juices. Roll the lemon by pressing with the palm then cut into half and squeeze the juice.
Add cold water, sugar and salt if using.
Pound the mint with a mortar and pestle to release flavour then add it to the lemonade. Serve this refreshing drink cold.


June 25, 2011 Featured as daily special mint.
This lemonade goes to serve it chilled and anyone can cook.

All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Tuesday, May 31, 2011

Vanilla ice cream


2 cups heavy cream
2 cups milk
2" of vanilla bean split lengthwise
2 egg yolks
1/2 cup sugar
2 tbsp vanilla extract optional

Combine cream and milk in a saucepan over medium heat. Add vanilla bean and heat the mixture until it almost boils about 8 minutes. Reduce the heat to low.

Beat egg yolks, sugar and vanilla extract in a bowl until it is yellow and smooth about 2 minutes. Add 4 tbsp hot milk mixture and stir until combined. Gradually add the egg yolk mixture to the warm milk mixture and stir continuously to prevent eggs from curdling. Cook over low heat till slightly thickened and mixture coats the back of the spoon about 4 minutes. Cool completely and scrape seeds from the vanilla bean and put into the mixture and mix. Discard the bean shell.
Place the mixture in a covered container and leave it in the fridge overnight. This would be better :) If not leave it to chill over an ice bath for about 1/2 hour to make the ice cream right away.
If the mixture is not thick the ice cream will be loose and watery.
Pour the mixture into the freezer bowl and turn the machine on and mix until it thickens about 25 minutes. Serve or transfer to an air tight container and place in the freezer until firm or for later.

Can add nuts and chocolate chip towards the last 5 minutes when the ice cream machine is on.
This homemade ice cream can be added to different beverages like falooda or milk shakes.


Recipe adapted from the Cuisinart manual and goes to bookmarked tuesdays, letz relishh ice creams, only ice cream and hearth and soul.
Updated: For the egg yolks use egg substitute.

I won a Starbucks gift card from Kitchen sojourn, do check out this delicious site.
All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Saturday, May 14, 2011

Papaya juice

There are lots of health benefits and vitamins in papaya. As much as we enjoy eating papaya on its own, or in fruit salads, we also like having it has juice.

1 papaya
water *
sugar, honey or sweetener depending on the taste of papaya
the amount of water depends on the size of papaya and preferred consistency of the juice

Cut the papaya into two, and scoop out the black seeds of the papaya and discard it. Peel and discard the peel of the papaya.

Cut the papaya into pieces, and place it in the blender with the sweetner of your choice and water. Using a blender, blend till all the papaya pieces have become smooth. Serve this juice chilled optionally with ice cream.
All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Sunday, August 15, 2010

Blueberry yogurt smoothie


1/2 cup blueberries
2 tbsp yogurt
1/2 cup cold water
1 tbsp honey

Blend all the ingredients and serve cold.

All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First

Saturday, July 17, 2010

Hot chocolate and doughnut from Spain


This hot chocolate or chocolate caliente compliments the churros.

1 cup milk
1 oz baking chocolate
1 tbsp sugar
1/2 tsp cornstarch

Mix the cornstarch with milk. In a pan bring the milk to a boil in medium heat. Remove from heat and add the chocolate, then the sugar. Serve hot.
This has a consistency of chocolate pudding. If using milk chocolate omit the sugar.


Churros

1 cup flour
1/4 tsp baking powder
1 cup water
1 tbsp vegetable oil
1/8 tsp salt
1 tsp sugar
oil to fry 2 inches high

Boil the water with vegetable oil, salt and sugar in a pan. Remove from heat and add flour. With a fork stir quickly and make a smooth dough, it will be a little sticky.
Squeeze through a thick mould or pastry bag onto hot oil and fry till golden brown. It will float while frying.
Amount of flour and water has to be even. Serve warm sprinkled with sugar or drizzle honey.
This recipe is adapted from about.com and goes to A.W.E.D Spain and Mexico and regional recipes Brazil.

All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First

Friday, July 16, 2010

Raspberry picking, sauce, cocktail and jam


A peek at raspberry picking

Raspberry sauce
2 cups raspberry
3 tbsp brown sugar
1 tbsp lemon juice

In medium heat put all the ingredients and cook till raspberries are soft. Let it cool and strain it or make it thick and use it as jam.
I strained and refrigerated the sauce to use with ice cream and dessert.

Before discarding blended the pulp with water to make a cream soda raspberry cocktail.

2 cups raspberry pulp cooked and strained

1 cup cold water
1/2 cup cream soda

Blend the pulp that was strained with water and strain it again, add the cream soda and enjoy.
This tastes like the raspberry cordial sold in Prince Edward Island.

Thursday, July 8, 2010

Strawberry banana smoothie


Delicious blend of strawberries and banana with milk, a hit for the Summer heat.

1 ripe banana
3 strawberries
1 cup cold milk or water
sugar if needed

Blend all and serve.

All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First

Thursday, June 3, 2010

Cantaloupe juice



1 cantaloupe
1/2 cup water
1 tbsp sugar

Blend all the ingredients.





This recipe goes to Sizzling Summer Contest.

Wednesday, June 2, 2010

Avocado milkshake



1 avocado
1/4 cup cold water
1/2 cup cold milk
1 tbsp sugar

Blend and serve cold. It is optional to top the milkshake with ice cubes. This milkshake can also be served with vanilla ice cream.

Another variation is instead of milk and sugar use 2 tbsp of condensed milk and more cold water or ice.


All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First

Saturday, May 29, 2010

Thulasi holy basil leaf remedy







Crush the thulasi (holy basil) leaf and apply it's juice in the chest or drink the juice for relief from cough and cold.
































Sunday, May 23, 2010

Hibiscus tea

Hibiscus tea, known as flor de Jamaica in Latin America and Karkady in Middle East can be served hot or cold.

Soak hibiscus petals in cold water, then transfer with its water, to a pot and boil. Remove immediately and strain liquid through a sieve. Return petals to the pot, add fresh cold water cover and boil, again filter the juice. Repeat until karkadeeh loses its colour. Discard petals and sweeten while juice is still hot.

Can add a piece ginger, cloves, cinnamon, nutmeg to the sweetened karkady. The more it is kept in the fridge the less sour it tastes.

Another variation
Add a cup of freshly squeezed orange juice, lime juice, grated orange peel, sugar to freshly brewed karkady. Bring to a boil, simmer for three minutes and strain.

In Sudan it is soaked in cold water for two days for more flavour then strained no boiling.

All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First