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Tomatillo and Jalapeño Margarita with Salt & Pepper Rim
Is it the weekend yet?

Recipe here:

It had to be done. Got tomatillos everywhere I look, so I just had to do it! Much the way our Rhubarb Margarita came about.

This Tomatillo and Jalapeño Margarita started out with a thought: given the tomatillo’s tart nature, I wondered if it could replace the lime juice in a regular margarita. So I went with that, using the exact proportions for a regular margarita (recipe on my blog).

So, there was Take 1: Tequila, Cointreau, Tomatillo and Simple Syrup.
Take 2, 3 & 4: head on over to my bog to read all about it as well as for this easy recipe. The link is at the top pf this post.

#linsfood #margarita #summerdrinks #laborday #cocktails #recipes

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Strawberry Margarita
Have a happy weekend, folks!

Recipe here:

Here's an old post with new photos that doesn't need any explanation. The margarita is my favourite cocktail, and come summer time, it just makes perfect sense to add strawberries to it. Besides, you can have your 5-a-day while you're at it!

There's no rocket science involved, it's an easy 5-minute recipe, and will always please the ladies!

So if you have guests coming this weekend, grab some strawberries, limes, a bottle of tequila and Cointreau or Triple Sec, and make a big jug of this. It'll keep your guests happy.

Recipe link is at the top of this post.

#linsfood #margarita #strawberries #summerdrinks #cocktails #tequila

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So How Was/Is Your Sunday?

I have had a fantastic Sunday spent with some great friends who came around for lunch. This is the table, after the 6-hour lunch.
Forget the food, the drinks: we started off with some Pimm's & Prosecco. By the end of the afternoon, we'd had a bottle of Rosé, lots of cider, some Cider Brandy, a Salted Caramel Liqueur, some Gin, and I don't know, what else do you see?!

While the 10 kids entertained themselves.

So how is/was your Sunday?

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Pimm's, the Quintessential British Summer Drink

Recipe and history here:

Let me quench your thirsts on this 3rd day of Wimbledon with a classic British drink that rules my home in the summer months. As synonymous with long summer evenings here, as Wimbledon and strawberries and cream, to me, a glass of Pimm’s is a thing of beauty – liquid amber adorned with the colours of summer; all at once mysterious and seductive, yet a touch playful.

The secret to a good Pimm’s is to get the balance right: 1 part Pimm’s to 3 parts lemonade (7UP/Sprite type drinks). The basic Pimm’s No. 1 is made with a touch of mint, some strawberries, and a small amount of cucumber, yes cucumber!

If you’ve never added cucumber to your Pimm’s, you don’t know what you’re missing, it adds a fresh aroma almost reminiscent of freshly cut grass. Then we add lots of ice, which is why we start off with a good amount of Pimm’s to lemonade!

And thanks to +Jon Hole a few years ago, my Pimm's never gets made without borage flowers.

Read more of its history and variations on my blog post, link right at the top of this post.

#linsfood #pimms #wimbledon #summer #summerdrinks

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Recipe here:

It’s a refreshingly cold, sweet and creamy drink/dessert popular in India, Pakistan, Singapore, Malaysia and parts of the Middle East. Served either just as a drink or as an ice cream float, it is extremely pretty to look at and tastes even better!

Falooda is believed to be yet another Persian culinary legacy via the Moghuls. Are we even surprised at that anymore? The Persian’s Faloodeh/Faludeh goes as far back as 400BC, during the reign of Artaxexes II. This original version was a dessert of cornflour vermicelli noodles with a semi frozen rose syrup; very basic but still rather similar to today’s version, as you will see.

What is different in the South Asian Falooda recipe is the addition of milk and Holy Basil seeds. The basil seeds, also known as tukmaria and subja seeds (selasih in Malay and Indonesian – being multilingual has its advantages!), are soaked for a couple of hours before being used, to allow them to soften and take on a gelatinous texture which blends in well with the rest of the falooda ingredients. At this stage, I’m afraid they resemble frog spawn! I’m not kidding! Basil seeds, you should be able to get at health stores, near the on trend chia seeds, which can also be used instead.

If you fancy the recipe, the ink is above.

#linsfood #ramadan #iftar

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Blood Orange Sangria

A fabulous Sangria for this summer, from +FrenchTouch Recipe below.
Blood Orange Sangria

When it comes to Summer and drinks, I can only think of sangria! It’s easy to make, sweet, not too strong and most importantly refreshing. There are so many ways to make sangria: you can use red or white wine, different soda or juices and as many fruits as you want.

My favorite way of making sangria is by mixing a crisp and fresh Sauvignon blanc and my favorite soda: Blood orange San Pellegrino. It has this Italian vibe to it that makes me travel with one sip. And of course what would be sangria without a little bit of coconut rum to feel completely like you’re on vacation. A dreamy drink for the summer!

Here is the recipe:


- 1 bottle of Sauvignon blanc
- 3 cans of San Pellegrino blood orange
- 1 orange
- 2 shots of Malibu Coconut Rum
- 1 blood orange


1- In a jug, pour the whole bottle of sauvignon blanc.

2- Add 3 cans of blood orange San Pellegrino and 2 shots of Malibu coconut rum.

3- Press half of an orange and add the juice into the jug. Mix a little so the sangria is homogeneous.

4- Cut the rest of the orange and a blood orange into pieces. You can add more fruits if you want too. Add some ice cubes to keep it fresh and it’s ready to serve!

Blood orange sangria is perfect for your summer parties or as a refreshment to enjoy in the garden or on your patio!

Check out the full recipe on my blog:


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Lavender, Lemongrass and Ginger Spritzer

A drink from last year, this is a mild and refreshing drink with the very flavours of summer! What’s a British summer without the scent of lavender floating in the air with the constant hum of bees caressing these purple beauties?

I adore lavender with its mysterious, soothing and intoxicating fragrance. And I love to use it in my kitchen in drinks as well as sweet and savoury recipes.

Lavender is sweet but very potent, a little goes a long, long way, so we always use a light touch. If in doubt on the amount, always go conservative. And the strength of the lavender is in its bouquet, in the perfume that it imparts into your recipe, not so much the flavour.

In this Lavender, Lemongrass and Ginger Spritzer, I’m pairing the sweet lavender with the warm, spicy and pungent ginger, (although its pungency is tempered somewhat because of the cooking), a contrast that works rather well, if I may say so myself. Then to complement this twosome (I’ve heard that threesomes are rather fun!), I felt that lemongrass would do nicely, with its sharp, citrusy and a touch of sweet constitution, bringing it all together to form a seamless whole.

Can you spike it? Absolutely! Tequila, Cointreau and since last year, I have found out, gin is extremely good in this.

Head on over to LinsFood to find out what it tastes like and for the easy recipe:

#linsfood #summerdrinks

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Aperol Spritz: Time for an Aperitif!
Foodies+ is having a Summer Drinks Party again! Com on over and join us. Here is a fantastic recipe form +Lisa Watson!
Aperol Spritz: Time for an Aperitif!

Foodies+ Summer Drinks

A few years ago, Aperol Spritz suddenly became the aperitif drink of choice all over Italy, and in the Summer, around 7pm, you seen these orange drinks popping up on cafe tables all over the place.

The Spritz originated in the region of Venice a couple of hundred years ago. It’s taken a long time to get out into the world for the rest of us to enjoy. Luckily for us, some intelligent person recently thought that others might enjoy it and started to spread the Spritz word. Around Venice, you can find whole bars dedicated to all different kinds of Spritzes, made with various wine types. The original (if there is such a thing) is made with Prosecco (a white bubbly wine from the region). I love it with Prosecco, but if I have none at home, I’ve discovered that dry white wine works very well too.

If you can't find Aperol, you can substitute it with Campari.

Prosecco or dry white wine - 100ml (1/2 cup)
Aperol - 80ml (1/3 cup)
Soda Water - 60ml (1/4 cup)
Lemon slices


Add ice-cubes to a large wine glass or tumbler until it is about 1/3 full.
Pour all the ingredients over the ice-cubes.
Add 2 - 3 lemon slices.
Drink immediately!
Note: You can add more soda water if you want a more thirst-quenching drink, and more or less ice, depending on your taste.



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Avocado, Banana and Spinach Smoothie
Takes 5 minutes

I love this avocado smoothie, it’s a real powerhouse of goodness! We all know avocados are good for us, don’t we? And spinach, Popeye and his inflated biceps? Yeah, that one’s been hammered into our brains since we could toddle, I suppose.

Don’t really fancy avocado? Well, let me assure you, you can hardly taste it, it’s just there in the background, chilling away despite doing some seriously healthy jiving. And if you add a teaspoon of honey into this avocado smoothie, it disappears even more into obscurity.

And for all of you observing Ramadan from this weekend, this makes the perfect, highly nutritious drink/meal at suhur (sehri), when you don't always have an appetite for a substantial meal.

You'll find the recipe here:

#linsfood #ramadanrecipes #smoothies #avocadorecipes

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Strawberry Cooler
Kid Friendly Cinco de Mayo Drink

With strawberry season starting for many of us, here's a super easy, kid friendly drink made in less than 10 minutes. Spike it if you fancy, perfect for Cinco de Mayo!

All you do is mash some strawberries and top with your favourite sparkler - lemonade (7-UP, etc), sparkling water or even cider. Super easy!

I started this Collection last summer for the foodies+ Summer Drinks event. As it refuses to die a natural death, I'm breathing new life into it. Of course now, I have 2 drinks Collections! To merge or not to merge?

Recipe here:

#cincodemayo #linsfood #strawberries
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