Caprese Salad

Ingredients:

2 large ripe tomatoes, thickly sliced
1 large fresh mozzarella or bocconcini ball, thickly sliced
Handful of fresh basil leaves
1/4 cup (60ml) Extra Virgin Olive Oil

Method:

Overlap the tomato and cheese slices on a serving plate. Scatter over the basil leaves, then drizzle over the olive oil. Season to taste with salt and pepper.

So simple, but full of flavour! Enjoy! :) x x

Tropical Sangria

Ingredients:

30 mlsWhite Wine (Sauvignon blanc, pinot grigio, or other crisp white)
30 mls White Rum
15mls  fresh lime juice
1/2 teaspoon sugar
1 tablespoon diced apples
1 tablespoon diced mango
2 large mint leaves, chopped
60 mls  soda water

Combine all ingredients except soda water and mix until sugar is completely dissolved.
When ready to serve, pour over ice and finish with soda water.  Enjoy! x


Recipe Source: WhiteOnRiceCouple.com.

Tropical Coconut Tarts

Tropical Coconut Tart

The weather is perfect for whipping up a yummy (and very easy), summery dessert like this!

Ingredients (serves 6)
• 1 x 250g packet Arnott's coconut delight biscuits
• 140g unsalted butter, at room temperature
• 1 x 1L carton Weis frozen guava with passionfruit, mango and cream
• 100ml passionfruit pulp

Method
1. Place biscuits in the bowl of a food processor and process until finely crushed. Add butter and process until combined.
2. Divide the mixture among six 10cm (base measurement) fluted tart tins with removable bases. Press the biscuit mixture evenly over the bases and sides of the pans. Place in the fridge for 4 hours to chill.
3. Remove the tarts from the pans and divide among serving plates. Spoon the ice-cream among the tart cases and drizzle over the passionfruit pulp. Serve immediately.

If you're a chocoholic, replace the fruit sorbet with chocolate flavoured ice-cream. Drizzle over melted white chocolate instead of the passionfruit pulp.