Peach Mojito

Serves 1

• 1.5 oz white rum (Myer’s is my favorite)
• 1 small, ripe peach, skin removed and sliced
• small handful fresh mint leaves
• juice of 1 lime
• 1 teaspoon raw (turbinado) sugar
• club soda

1. In a mixing glass, thoroughly muddle peach slices, mint, lime juice and sugar.
2. Swirl with rum.
3. Fill a collins glass with ice and pour your mixture into the glass. Top it off with club soda.
4. Mix by pouring the drink back into your mixing glass, then back into your drinking glass.
5. Cheers!

White sangria with apple and mint

Serves 4-6

• bottle of dry white wine, such as sauvignon blanc
• 1 cup all natural lemonade
• ¼ cup triple sec
• club soda or ginger ale
• 4 granny smith apples, thinly sliced
• 1 bunch of mint
• ice

1. In a large pitcher, combine white wine, lemonade and triple sec.
2. Using a mandoline, thinly slice your apples and add them to the pitcher. The lemonade will help prevent them from turning brown. Also, depending on the size of your apples, you may not need to use all of them. It’s up to you. If you are making this in advance, chill in the refrigerator.
3. Right before serving, toss in some whole mint leaves and give it a stir.
4. Fill individual glasses with ice. Pour in some sangria and top off with club soda or ginger ale.
5. Garnish with extra apple slices and mint.

Cranberry-Whiskey Sour Slush

Serves 8

• 1 1/2 cups water
• 1 cup granulated sugar 
• Dash of salt
• 4 cups fresh cranberries (about 1 pound)
• 1 1/3 cups 80-proof bourbon 
• 3 tablespoons fresh lemon juice

1. Combine 1 1/2 cups water, sugar, and salt in a microwave-safe dish; microwave at HIGH for 3 minutes. Stir until sugar dissolves. Combine sugar syrup and cranberries in a blender; process until smooth. Strain mixture through a sieve lined with a double layer of cheesecloth over a bowl; press mixture to extract liquid. Discard solids.
2. Combine cranberry mixture, bourbon, and lemon juice in a freezer-safe bowl, stirring well. Freeze mixture overnight or until partially frozen. Scrape mixture with a fork until slushy; serve immediately.

Healthy Granola

Makes 10 Cups

• 450 grams rolled oats
• 120 grams sunflower seeds
• 120 grams white sesame seeds
• 175 grams apple sauce (or apple compote)
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 120 grams brown rice syrup (or rice malt syrup, or failing that golden syrup)
• 4 tablespoons clover honey (or other runny honey)
• 100 grams soft light brown sugar
• 250 grams whole natural almonds
• 1 teaspoon maldon salt
• 2 tablespoons sunflower oil
• 300 grams raisins

1. Mix everything except the raisins together very well in a large mixing bowl. I use a couple of curved, rigid spatulas; normally, I'd be happy to use my hands, but here it just leaves you covered with everything.
2. Spread this mixture out on two baking tins (the sort that come with ovens, and are about the width of a rack) and bake in a gas mark 3/170°C/300-325ºF oven, turning over about halfway through baking and re-distributing the granola evenly during the baking process. The object is to get it evenly golden without toasting too much in any one place. This should take anything from about 40 minutes. I use a gas oven, which doesn't brown as fast as an electric one, so often leave it in for up to an hour.
3. Once it's baked, allow to cool and mix together with the raisins. Store airtight.

Poha Roll

• 1 egg 
• 30 gms poha (rice flakes)
• 100 gms potato
• 2 green chillies
• 20 gms roasted peanuts
• 1/4 tsp amchur (dry mango powder)
• 1/4 tsp garam masala powder
• 1/4 tsp red chilli powder
• 2 tblsp breadcrumbs
• Salt to taste
• Oil for frying
• Few coriander sprigs

1. Boil, peel and mash the potatoes.
2. Wash the poha in a strainer. Coarsely grind the roasted peanut.
3. Wash & chop the green chillies and corainder sprigs.
4. Add poha, peanuts, chillies, corainder leaves and spices to the mashed potatoes.
5. Mix well and roll into desirable shapes.
6. Dip in beaten egg and coat with breadcrumbs.
7. Deep fry in oil till rolls golden brown.
8. Serve hot with tamraind chutney.

Spanish Omelette

Serves 4

• Egg whites 5
• Whole egg 1
• Oil 2 teaspoons
• Onion ,sliced 1 medium
• Green capsicum,seeded and chopped 1/2 medium
• Potatoes,boiled, peeled and cubed 3 medium
• Green chilli,chopped 1
• Salt to taste
• Black pepper powder 1/4 teaspoon

1. Preheat oven to 180 °C. Heat oil in a non stick pan. Add onion and capsicum and sauté. 
2. Add the potatoes and toss. Add green chilli and mix. Sauté the vegetables till lightly browned. 
3. Beat the egg whites and the whole egg together. Add salt and pepper powder and beat again. 
4. Pour the eggs over the vegetables. Cover and keep the pan in the preheated oven and bake for fifteen to twenty minutes. 
5. Cut into wedges and serve hot.

Strawberry Muffins

Serves 8

• 1/4 cup Canola Oil (White Mustard Oil) 
• 1/2 cup Milk 
• 1 Egg 
• 1/2 tsp Salt 
• 2 tsp Baking Powder (Khaane Ka Soda) 
• 1/2 cup White Sugar 
• 1 3/4 cups All-Purpose Flour (Maida) 
• 1 cup Strawberries (chopped)

1. Preheat the oven to 375 degrees F.
2. Grease an 8-cups muffin tin with oil.
3. Whisk together egg, milk and oil in a small bowl.
4. Combine flour, sugar, baking powder and salt in a large bowl. Mix well.
5. Add chopped strawberries. Pour in the egg-milk mixture, while mixing the ingredients carefully.
6. Fill the muffin tin with the mixture and bake it at 375 degrees F for 25 minutes.
7. Leave it for 10 minutes for cooling. Remove from the cups.