Mango Sorbet with Crystalised Ginger

What did you do this week-end? I bet most of you went out of that town to enjoy those last summer days…Me, I stayed home, worked on all the things that needed attention around the house, and cooked. There were so many things that I had wanted to bake and prepare that it was nice to have the time to stay home, and play around in my kitchen. One problem… all the things I prepared, or most of them were not anything my family wanted to eat…. Oops…Today for example, I fixed that mango sorbet I have been meaning to prepare for the past days. I love mango, and wanted to eat a sorbet because it is a light dessert, and almost good for you;-) unlike all those desserts I have been presenting.

Ingredients: 3 ripe mangos, cut and chopped, 1/3 cup of flavored rum ( i used vanilla), 1/3 cup of sugar, the juice of one lime, 2 tbsp of crystalized ginger.

In a blender, place all the ingredients except the ginger and chop until you have a very very smooth puree. Place the puree in a ice cream freezer, and stir until the ice cream is freezing ( about 20 minutes). Remove the ice-cream from the ice cream maker, and add the ginger. Stir. Place the ice-cream in the freezer for 1-2 hours to harden the ice-cream.

To serve, scoop 2 scoops of mango ice-cream in martini glasses, or in wine tumblers, and decorate as you wish.

Bon Appetit and Happy Cooking!!!

Tropical Fruit Salad

Even though my children eat very little fruits, I keep on buying them…I know, I know…believe me but nothing goes to waste at my house, it just means that I have to either be creative to cook what I buy, or find recipes that inspire me:-) This week, while I was looking for ripe mangos to make sorbet, I saw those beautiful pineapple, papayas, star fruit… and of course I had to buy them:-) Now I have to find recipes to fix all of that.

But last night, I thought a good light fruit salad would be a good ending to my meal…so here it is.

Ingredients: 1 cup of pineapple, 1 cup of diced mango, 1 cup of diced papaya, 2 Tbsp of coconut flakes, 2 tbsp of brown sugar, 4 tbsp of flavored rum ( I had vanilla rum from St Marteen). 1 tbsp of crystallized Ginger chips. 6 leaves of mint chopped very thinly. Rum Flavored whipped cream.

Dice all the fruits in very small cubes. In a large bowl, place all the fruits, the rum, the sugar, the mint and mix well. Set aside for 1 hour so that the fruits will absorb the rum. Before serving add the coconut, the crytallized ginger to the fruit mixture.

Rum Flavored Whipped Cream: Place 1 cup of heavy cream and 2 tbsp of rum in the bowl of a mixer. Mix on high until the cream starts forming peaks. Add sugar if needs be, maybe 1/2 tbsp.

Serve the fruit salad in martini glasses. Top the fruit salad with a dollop of whipped cream. Chop a few mint leaves and sprinkle them on top of the whipped cream. Serve with speculos. Yum!

Bon Appetit and Happy Cooking!!!

Shrimps and Mango Kebabs with Zucchini and Squash Tagliatelle

Each Sunday evening it is tradition at my house to cook a really good meal. I was not going to elude that task, but this gorgeous weather outside did not give me the envy to stay indoors for hours to cook our Sunday meal. I was going to grill. That would cut down on preparation time as well as  clean-up. I had seen those gorgeous jumbo shrimps at the fresh market, and still had a mango left in my fridge so I thought it would be nice to pair the two.

Ingredients for 2 : 5 jumbo shrimps per person ( so 10 jumbo), 1/2 of ripe but firm mango peeled and diced, 1 tbsp of chopped fresh mint, 1 garlic clove crushed, 1 tbsp of grated fresh ginger, 1 tbsp of sherry wine, 1 tbsp of brown sugar, 1/2 tsp of yellow curry, salt and pepper to taste, 1 tbsp of olive oil.

Peel and deveine the shrimps, but make sure to keep the end tail. Set aside. In a medium size bowl, mix all the ingredients above and mix well. Add the shrimps and the mango to the marinade, and mix well to coat the shrimps and mango. Let marinade for 10-15 minutes. Then thread 5 shrimps, and 4 mango pieces onto the skewers. Cook the kebabs on a hot grill for 3-5 minutes, make sure to turn them at least one. The shrimps should be pink.

Zucchini and Squash Tagliatelle: 2 small zucchini and 2 small yellow squash, 1 tbsp of butter, 1 tsp of fresh mint, salt and pepper to taste.

With a vegetable peeler, slice the zucchinis and the squash into thin long strips. Place them in the large round flexiform, top with the octogonal silpat and microwave for 2 minutes. Once the vegetables are cooked, turn the stove to medium heat, and place  1 tbsp of butter in a frying pan. When the butter is starting to sizzle, drop the vegetables, and quickly stir them. Season with salt and pepper and add the chopped mint.

To serve, place the zucchini tagliatelle at the bottom of the plate, and place the shrimp kebabs on top of it. Devour!!! It is truly delicious. Though next time, I think I will try with fresh pineapple instead of mango, I think it will be equally good;-)

Bon Appetit and Happy Cooking!!!