I know it’s September and technically strawberry season is over, but my local grocery stores have been stocking the juiciest and most ripe berries I’ve seen! They’re so ripe that they ooze ruby-red juices in the containers themselves! Berries like that must be revered, so I did what any sane person does- I stocked up 😉
We’ve been munching on them as is, but along with a host of bakes I’d like to try, I blended some up into delicious homemade fresh strawberry milk! The recipe is via Smitten Kitchen, and although the addition of buttermilk sounds strange, it just works. The milk is amazing consumed right away, and tastes like the bottled red stuff (except totally natural!), and once you let it sit overnight, it almost takes on a lassi- flavor! So good!
Fresh Strawberry Milk
Yield: 4 – 6 Servings
- 1 pound strawberries, hulled and diced
- 1/2 cup sugar
- 3 cups milk
- 1 cup buttermilk
In a large bowl, combine strawberries and sugar. Allow the strawberries to macerate and accumulate their juices for at least one hour. Use an immersion blender (or regular blender) and blitz until completely smooth.
Add milk and buttermilk. Mix well and refrigerate overnight.
Another month, another Muslim Food Bloggers Challenge! Although I’ve passed on the last few months of challenges because of one reason or another, I’m excited to be participating today. The theme for this month is befittingly Ramadan Memories. We were asked to share a recipe for anything that reminds us of Ramadan. I jumped at the chance because I’ve been dying to make my mom’s version of a Badam Harira (a cardamom and almond spiced milk).
This drink takes me back to my childhood. My mom would make this delicious and homey beverage multiple times every Ramadan (not sure why not throughout the year, though). I still remember the small black saucepan she would cook it in and allow it to cool in. Sometimes when she would be running low on time she would serve it warm, and other times she would let it cool in the refrigerator. It’s delicious and comforting either way!
To see what lovely Ramadan memories the other bloggers are sharing, be sure to check out their submissions here:
Yield: 4 Servings
- 4 cups milk
- ½ cup sugar
- ¼ cup almonds, coarsely ground
- 3 cardamoms
Combine all ingredients in a medium saucepan, and warm over medium heat. Cook, while stirring, until the sugar has dissolved, about 5 to 10 minutes. Remove from heat and serve either warm or cold.
Year in and year out, I find myself saying the same thing over and over again- I cannot believe Ramadan is almost here! We are less than two weeks away from the Islamic month of fasting, and it’s an exciting time of year for those taking part. Like years past (see 2015 and 2016), I, along with Asiya of Chocolate and Chillies, will be hosting Eid Eats 2017!
So this here is my official invitation- I cordially invite you to participate in Eid Eats 2017! Consider Eid Eats a virtual Eid potluck. We all “bring” one dish to share the day of our virtual party. The recipe you choose to share can be anything- go with tradition or take a modern spin on things, Eastern or Western cuisine, anything really!
Here is a list of the official rules:
- Prepare and blog about the dish you’ll be sharing on June 20, 2017. You can prepare your blog post from beforehand; just make sure that it goes live by the aforementioned date. The link party will be up and running, accepting admissions until June 24, 2017.
- Use the hashtag #EidEats2017 on your post and social media.
- New recipes and posts will only be accepted. Unfortunately links to past blog posts will not be accepted.
- Link your post to the party hosts blog (Chocolate and Chillies and My Ninja Naan), and make sure to include the party button/graphic (the graphic displayed above) in your post.
- Visit the host blogs on June 24, and be sure to submit your post via the link party (the link will be set up that day).
- Check out what our fellow bloggers (aka party goers 😉 ) have submitted, and be sure to make your way over their space and leave them some love on the comments section of their post.
In the spirit of festivities, I am going to share a recipe of Asiya’s– mango lassi! Everyone, and I mean EVERYONE, loves mango lassi! It’s become a staple in the West when it comes to South Asian cuisine. Also, today happens to be my son’s 6th birthday, and he is a lover of mango beverages! Whenever we go to a desi restaurant, he always orders a mango lassi or shake. He loves them!
(Also, if you head over to Asiya’s space, you’ll read that when she was younger, her mother would wrap ice in a towel and bang on it until the ice was crushed. The ice in my photo is a dedication to her, as I also crushed mine the same way 😉 )
Yield: 2 Large or 4 Small
- 1 cup yogurt
- ¾ cup canned mango pulp
- ½ cup milk
- ¼ – ½ cup sugar, to taste
Combine all ingredients in the jar of a blender (start with ¼ cup sugar) and blitz until smooth. Taste, adding more sugar if needed.
Continuing on the beverage train, today I’m sharing a recipe the was inspired by our last trip to Toronto, Avocado Banana Shake. It’s healthy, filling, cooling, and perfect for either Suhoor (pre-dawn meal) or Iftar (meal at sunset).
This literally takes a few minutes to throw together. Dump everything in a blender and blitz away!
Avocado Banana Shake
Yield: 4 Servings
- 2 cups milk
- 6 tablespoons sugar
- 2 bananas, peeled and diced
- ½ avocado, peeled and pitted
Combine all ingredients in a blender and pulse until smooth. Refrigerate any leftovers.
I feel like when it comes to get-togethers, the beverage department is often overlooked. I enjoy making different types of drinks for gatherings, and one that I keep coming back to is this delicious Strawberry Mint Limeade. Berries are in abundant and bursting with sweetness this time of year, and combining them with fresh mint and lime juice results in a heavenly refreshing drink that is sure to be loved by everyone!
(Recipe adapted from here)
Strawberry Mint Limeade
Yield: 6 – 8 Servings
- 6 cups cold water
- 1 cup sugar
- 1 ½ pounds strawberries, hulled and diced
- 20 mint leaves, plus more for garnish
- ½ cup freshly squeezed lime juice
Prepare a simple syrup by combining 1 cup water and sugar in a saucepan. Cook over medium-high heat until the sugar dissolves, stirring as needed (does not need to boil). Remove from heat and cool completely.
In a large bowl, combine strawberries and mint. Roughly mash with a potato masher (alternately, the berries can be roughly chopped in a food processor). Add remaining 5 cups of water, cover, and refrigerate for at least 3 hours (up to overnight). Strain the liquid into a pitcher, discarding the solids. Stir in cooled simple syrup and lime juice.
Serve garnished with additional mint leaves.