We love macaroni and cheese in all forms at our house: made completely on the stovetop, baked perfectly in the oven with crumbs of browned butter and most of all made out of a boxed mix. Orange or blue boxes have been my companions since my childhood. These stories symbolised basic, reassuring dishes which I could cook for myself. Same to all the years I had as a dumb grown up trying to survive in society. Rarely a week before the birth of our daughter her father and I would completely relish indulging ourselves in Trader Joe's mac and cheese with hot dog and frozen peas addition.

Now my daughter's the one who eats boxed macaroni and cheese like it's some kind of separate food group. I wanted to feel that I had a little more say in what gets inputted into it, so I came up with my own. We are happy with the outcome and I am sure you will be the same. For the "box" version, you only need three ingredients, and for actual preparation, you just add milk and/or butter, just like in the real thing.

It Starts With Dry Cheese Powder

This is essentially the neon orange paste that people who use boxed macaroni and cheese probably already know as the cheese component. Online purchases of good-quality brands will have real cheese as the first item on the ingredients' list. As it turned out, buying in bulk tends to be cheaper so I ended up ordering a 1-pound tub of Hoosier Hill Farms cheddar cheese powder at $23.69 with shipping included. If you wish an original colored brand of Cheddar Cheese Powder, try this Anthony's Cheddar Cheese Powder. I liked its taste, however, some starches in the product prepared for me had formed lumps that did not disintegrate well.

Tapioca flour, therefore, is the secret weapon.

What I learned of other brands that included in their cheese sauce mix helped me to deduce a creamy sauce. The only experiment my daughter did was sampling boxed macaroni and cheese so I kept all the used boxes and scanned through the list of ingredients. Out of all the mac and cheeses that were tested none of the Trader Joe's Shells and White Cheddar and Annie's Shells & Real Aged Cheddar had any ingredients that didn't pass the 'no-no' list except for a modified starch as a thickener, which could be either cornstarch or tapioca flour.

Such kinds of starches set almost instantly – on reaching the boiling point and produce a sauce that is generally thicker with more body. The interesting thing about tapioca flour is that it sort of becomes somewhat stringy, and thus approximates cheese pull.

Tapioca flour is easy enough to locate in the gluten-free aisle of the grocery store when you are browsing the baking section. I get Bob's Red Mill brand. Perhaps it is seldom used in households' daily cooking, however the good news is that saffron can be stored for a long time in a cool and dark place. Miraculously, tapioca flour is the main component in our simple Brazilian cheese bread recipe which means buying a bag is totally justified.

It is optional to add the tapioca flour for your homemade mac and cheese mix if you or your people prefer a runnier macaroni and cheese.

The Best Pasta for the Job

Loose crinkling packing peanuts, or plain old cheapo macaroni, overwhelmingly seems the most appropriate here. And that indeed will work, but your result won't be quite like the mix because the pasta in those boxes is generally much more delicate and cooks faster. Al dente – even the most basic elbow macaroni is much more robust than the pasta found in the mac and cheese boxes – so take note of that with expectations.

I found that the best pasta options were shelved with the small pastas meant for soups: that is where you'll see tiny shells. I did mini-penne for them, and that meals were well received. The above pastas are usually retailing at a price of a dollar or two more per box than economy brands but we found the additional enjoyment sustainable.

Instead of semolina pasta as it is usually preferred in recipes, whole-wheat macaroni was not quite as good. So, it became a very thirsty sponge for the liquid, that, to make the sauce, we had to add additional milk, which watered down the cheese. There was also a sensation imbalance that wilted from the slimmer pasta and to the heartier, wheaty texture. Despite this we opted to remain using the traditional enriched wheat pasta and make up for the whole grain during the remainder of the day.

More butter is used in order to create Creamier Mac and Cheese.

Similar to most mac and cheese mixes, my homemade mac and cheese mix requires incorporation of a range of butter. So after years of mac and cheese immersion I have realized that those box brands that profess to be richest and creamiest only require the person to add more butter- even up to 4 tablespoons. That's half a stick, which is a lot for 2 1/2 servings of a fruit that is high in fat. It also less often enhances the natural taste of cheese as most people anticipate it would. While 1 tablespoon is enough for us, we do use whole milk most often .

Out of Milk or Butter? Try These Subs

Sometimes we're out of milk. It happens. I tried to make this recipe with a milieu of dairy and even non-dairy options to see what worked, and a diverse array of stuff lurking in the fridge made for really pleasing macaroni and cheese.

• Replace the butter with sub cream cheese contained with milk (but heat the butter gently before adding the milk to whipped up in order to avoid forming lumps).
• Replace the milk with any plain non-dairy milk
• Replace the milk and butter with sour cream (but do not use it when boiling)
• Replace milk and butter with yogurt – plain yogurt, but avoid boiling it
• Trade milk for a light pilsner beer in a college kid staple

For ease, try copying the following recipe on a card and put in some place where everyone in the house knows where to look when they need to prepare it, without asking you the process.

On the same note, I it is quite conversational to combine one batch of powder with salt and the optional tapioca at one time as I wait for the water come to boil. However, if you'd like to do a large, bulk mix, that is quite doable – I would suggest that you whisk the components. You will be using 3 tablespoons of the dry cheese mix per one batch.

The amounts given are for 1 serving which equal 1 box of macaroni (6 to 7.25 ounces) and cheese.

Ingredients

• Dry macaroni shells or other small pasta; about 1 1/2 cups or 6oz./ 170g when cooked.
• 3 tablespoons (20 grams) cheddar cheese powder, orange/white
• 30 ml plain water, For the filling 80g ginkgo nuts, 1 tablespoon butter, 1/2 teaspoon tapioca starch, optionally
• 1/4 teaspoon salt
• 3 tablespoons milk, any kind
• 1 – 2 tablespoons butter (if you use salted butter, you should reduce the indicated salt)

Method

Boil the water:

Boil on high heat. Place a medium saucepan 6 cups water and put it on the stove. Add the lid and let the liquids boil.

Make the cheese sauce mix:

At the same time in another small bowl, physically combine the cheese powder, tapioca starch (if used) and salt with a help of the fork or a small whisk. Set aside.

Cook the pasta:

When the water is at full rolling boil add the pasta. Stir once. After it boils remove the cooker and let the water return to a robust boil that foams at the sides but not spilling over. Cook it until the pasta is as soft as preferred, usually takes about 8 minutes.

Pour rinse the pasta over a colander. Do not rinse out the cloth or knock out the excess water from it.

Cook the sauce, then combine with the pasta and serve:

Lower the heat to moderate then place the hot, empty pot on the heat source, back on the stove. Add the butter and melt. Finally fold in the milk and all the cheese powder mixture. Blend until the majority of the lumps dissolved, leaving the sauce pasty and thickening a little. Pour the hot drained pasta into the sautéd vegetables, mix until well coated. Serve immediately.

Macaroni and cheese should be stored in an airtight container in the refrigerator for up to 4 days. If you find the soup too thick or thickness of your cream causes this same effect for you, then when reheating it in the microwave add a little more water. I prefer to take it straight from the fridge.

When I decided to change my household to quasi-vegan most transitions were smooth. However, changing to plant base diet and being able to maintain our favorite Friday pizza dinner did not. The Dick is our favourite take out joint and sadly, they do not have vegan cheese, their sauce contains Parmesan.

However, the vegan mozzarella from store that looked like dairy was too expensive and not up to par. It appeared there had to be a far more superior strategy. Naturally, I approached my phone and typed in "DIY vegan mozzarella." Thankfully, this was the Holy Grail. This is the quickest, cheapest homemade vegan mozzarella you will ever come across, and it doesn't have weirdo ingredients in it, and it taste a hundred times better than the store bought ones. Most importantly, it's hot and gooey which I believe is the right definition of a pizza night in this fabulous cheesy pizza vegan recipe.

Dough and Sauce: Vegan by Default

Veganizing pizza from the tweens is not that tough. The majority of pizza dough and pizza sauces, even the ones bought in stores, fall squarely into the "vegan by process of elimination" camp. However, to be on the safer side, I suggest going through the label and ensure the product is vegan.

This recipe is especially useful to me because I cannot find a good refrigerated pizza dough where I live. I make it the day before our planned pizza night, shape it into balls then leave it to rise in the refrigerator during work so when I get home it's ready to bake.

DIY Vegan Pizza Cheese: A Game Changer

Now, on to the pay dirt: the cheese. Old school vegans will remember when mozzarella style shreds were rocky until their early incarnation but are still hesitant to properly melt. And their cost has increased in a way that is inconsequent with their quality.

I've made fancypants nut based cheeses at home, I've fermented them. They're good they're not cheesy. I wanted homemade vegan cheese for basal pizza pleasure deliverers – melty and goopy.

The food blog School Nite Vegan offered a brilliant solution: just use tapioca flour to make what is, in effect, a pre-melted confection. The culinary use of tapioca flour increases its stringy nature once it is boiled with the liquid though it imitates the like of melted cheese. So, nutritional yeast is used for the flavor, while neutral oil is used to give it that richness. You simply combine all of the ingredients in a saucepan and what you end up with, doesn't sound like it could have come from such ingredients. It also takes a very short time to prepare; you can prepare it whilst waiting for the oven to heat up.

The vegan pizza cheese is soft and melty, there's no need to grate it – you simple 'blovate' it on the pizza and bake. Any leftovers, if you have any, keep in the fridge for a few days, so you could have a lunchtime quesadilla or two.

For the purpose of this paper, it is fine to use store bought cheese!

You don't have to be a superstar and make your own vegan pizza cheese, just check this out. You are already winning it big time with homemade pizza. Being the product that melts the best, the Daiya Mozzarella Style Shreds has been determined to be the meltiest shreds. My boyfriend has been a vegan for as long as I've known him and this is his favorite.

If one wants more of a Margherita-style pizza, shredded or finely cubed Miyoko's Cashew Milk Mozzarella will do the job.

Toppings for Vegan Pizza

As much as I would love to indulge and have a full meal out of every type of pizza, I prefer it when it's less filling. Adding more toppings to the pizza results to a soft crust. Consider the following toppings:

• Vegan pepperoni slices
• Mushroom: raw fine slices (the mushrooms need not be cooked, but use them sparingly, as they will release lots of water when cooked on the pizza).
• Fried mushrooms (in these you can add more, because you cooked them)
• Small cups of baby arugula or spinach – since it shrinks after baking
• Whole or halved pitted olives
• They used drained, jarred piquillo peppers or Calabrian chiles, cut into ribbons
• A few basil leaves, and a good olive oil drizzle after the pizza is hot out of the oven
• Broken up and fried vegan sausage meat, or Tyson vegan sausage patties, already cooked and sliced

In case you can be preparing the homemade vegan mozzarella you are going to have leftovers. It'll keep in the fridge, tightly covered, for 4 days. It's great on loaded quesadillas.

Ingredients

• 2 pounds pizza dough making it at home or from a local store or pizza parlour.
• For greasing the pizza dough and the baking sheet olive oil can be used.
• Flour for dusting the counter
• Cornmeal, for dusting the board, the tools used when tossing the dough or the surface of the baking pan or pizza peel.
• 3/4 to 1 cup of pizza sauce of your making or of good quality store bought vegan sauce.
• 1 batch homemade vegan mozzarella (see below) OR 7 to 8 ounces vegan mozzarella-style shreds
• Optional toppings: fresh basil, vegan pepperoni or well cooked vegan sausage, mushroom

Easy vegan mozzarella

• 5 tablespoons tapioca flour
• 2 tablespoons of nooch.
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1 1/2 cups water
• 6 tablespoons oil
• 2 teaspoons of apple cider vinegar.

Method

Divide the dough:

Usually one or more hours prior to the actual preparation of the pizza, grease an oven baking pan using olive oil. Roll it into 2 portions (if you want to make two 14 inch pizzas and four portions if you want to make four 8 inch pizzas). Pull the outer skin of each dough piece till it taut and pinched at base before oiling lightly before placing the dough seam down on the sheet. Cover and let rise until double in size, though it will take more time if left in the refrigerator, about 8 hours; If left on the counter, it will only take an about 1 hour.

Simple Tip! I prefer to divide the dough in the morning and let it rise in a refrigerator. The dough for the cold pizza is also less deformed, or sticky and thus easier to build.

Preheat the oven:

P/xhtml/css/attrs about 20 to 30 min prior to the intended baking time for the pizzas the oven should be preheated to 500°F. Set a rack in the middle of the oven and place a baking stone or the inverted rimmed baking sheet inside, preheat.

Make the cheese:

At the same time, if you're making your own homemade vegan mozzarella cheese prepare this while the oven is pre-heating. Add the tapioca flour, nutritional yeast, sugar, and salt into a deep middle sized cooking pot. Now add the water, the oil and the vinegar and mix it up. Turn the burner to medium-high, and cook the mixture occasionally whisked. To observe the stages of the gelation process, simple add the water and start stirring after 3-5 min the mixture will become from less viscous to more viscous like bouncy.

Reduce heat to medium and to continue cooking while stirring constantly, as soon as there are large bubbles forming and appearing to move up the side of the pan. When it's ready the cheese will be that sticky, gooey mess that clings to everything. While it may not resemble an appealing substance, do not fret it will set nicely once baked on the pizza. They are taken off the heat and allowed to stand aside.

Shape the pizza:

On a lightly floured surface roll one dough ball with your hands starting from the centre. In case you prefer to have many holes in the crust once it has been baked, you should avoid pressing the dough flat at its edges. If it springs back – leave it and take a little break and move on to the other crust while waiting for it to rest.

If you're making two pizzas, shape a circle that is about 14 inches in diameter. When making 4 more petite pizzas, the ideal wheel shape should be 7/8 to 8 inches.

Sprinkle pie dough with corn meal on a pizza peel or an inverted cookie sheet and then move one dough round to the table.

Simple Tip! If you are uncomfortable placing the pizzas directly unto the baking stone, roll the pizzas into squares of baking paper; they will smooth to the oven without sticking. The parchment will burn at the edges when you place it in the oven but it will not harm the pizza crust.

Top the pizzas:

In the case of the large pizzas transfer 6 tablespoons of sauce per pizza and spread it over the surface of the dough up to half an inch to one inch from the edge. In the smaller pizzas, use 4 tablespoons per pizza.

If you're using vegan cheese shreds, you don't have to spread them around, just sprinkle it on top of the pizza.

If you made the homemade cheese, use a tablespoon to place cheese in drops on the pizza at the same distance. This cheese mixture will collapse from the spoon in rubbery blorps. As such I suggest that you make sure to achieve as close to equal coating of sauce with occasional bare areas showing. For one small pizza you will be about 4-5 tablespoons of cheese and in total you will be using half cup for large pizza.

Simple Tip! This particular section may invite you to really go over the top with homemade vegan cheese. Don't give in! A little also goes a long way and it will give a better texture if added in the oven when in small thin portions.

If desired, add the rest of the toppings you would like, but hold back slightly. If a pizza is overloaded it cannot be baked well, it comes out stack and well done.

Bake the pizzas, then serve:

Scoot the pizza on the preheated stone or an inverted baking pan. Large ones will have taken approximately 15 to 20 minutes, the small ones will take about 10 to 15 minutes.

If you are baking the pizzas on the pizza pans then they will take a little longer.

To test the readiness check the bottom with a metal spatula to see whether it sparingly browns with the crust. They should be of a brown color on the top crust. This is because if you're using your homemade vegan mozzarella it will bubble up in certain spots.

Simple Tip! If you are using vegan mozzarella shreds, some of the brands such as vegan mozzarella that is thick and gooey melt but do not brown.

When the pizza turns out to be slightly brown on the bottom, remove it from the oven and place on a plate for cutting, and then cut immediately.

Prepare, bake and build the rest of the pizzas.

If you are going to have a surplus, it is advisable to store them, in an aluminum foil or plastic wrap, in the refrigerator for not more than 3 days. My favorite method for reheating slices is in the air fryer for 5-7 minutes at 375°F while you can also heat them on a skillet.

Let us paint you a picture. Outside, snow is falling, the fire is cracking in the fireplace, you are warm in your slippers and there is a pot of chicken pot pie soup on the stovetop. Our guess is that if comfort could be put in a jar, it would be in the form of this soup, which is essentially, no fuss, highly convenient pot pie.

The carrots, onion, garlic, celery and dried thyme are sauteed in butter until tender, and then the flour, chicken broth, shredded rotisserie chicken and potatoes are added and it is all cooked until the potato is soft, and the liquids thickened. Crank it up with half-and-half for creaminess and peas because the more of the good green stuff we can sneak in there the better.

Easy seasoned oyster crackers and no need for a crust.

This leave s very delicious on its own but for a more delicious option, add oyster crackers to a bowl then combine Olive oil, dried thyme, cayenne pepper and salt then bake the crackers in a pre-heated oven until golden brown. The luminously sunlit yolk-covered stigmata is earning so many accolades as are these little croutons. Unnecessary, but still yummy, so there is a chance that this source will be useful.

You also can use 1 1/2 tablespoons cornstarch as the all purpose flour to make the soup gluten free.

Ingredients

For the soup:

• 3 tablespoons unsalted butter
• 1 & 2/3 cups chopped yellow onions or 1 large yellow onion, chopped
• 2 small carrots, chopped into 1 1/4 cup
• 2 med ribs celery – sliced, about 1 1/4 cup
• Something like 6 big cloves of garlic, chopped (2 tbsp).
• 1 1/2 teaspoons kosher salt
• 1 teaspoon dried thyme
• 3 tablespoons all-purpose flour.
• 6 cups chicken broth
• 2 cups of shredded chicken of one rotisserie chicken
• By the time you prepare these, you should have 2 cups of chopped red potatoes – about 4 potatoes.
• 2 cups frozen peas, 16 oz bag that has been thawed.
• 1/2 cup half and half

For the toasted oyster crackers:

• 2 cups oyster crackers
• 1/4 cup olive oil
• 1 teaspoon kosher salt
• 1 teaspoon dried thyme
• ¼ teaspoon cayenne pepper (use only if you are going for the spicy type)

Method

Preheat the oven

If you're making the optional toasted oyster crackers, which is not a must but recommended, set the oven to 375°F. Place a rack middle of a large broiler pan; lightly grease the rack; Preheat the broiler.

Start the soup:

Heat butter on medium on a large Dutch oven until melted. Next, put the onions, carrots, celery, garlic, salt, and thyme.. Simmer continuously, stirring from time to time until the vegetables have become soft which should take roughly ten to twelve minutes. Add the flour; wait until the flour thickens and coat the vegetables, roughly for one minute with continual stirring.

Simmer the Soup:

I add the broth, chicken and potatoes in the Dutch oven. Heat over a medium high flame until it starts to boil. After reaching boiling point adjust the heat and let the soup to cook for about 10-20 minutes to well cook the diced potatoes and allow flavor build up. Finally, add the frozen peas and half-and-half and simmer for 5 minutes, and the peas are hot through.

Toast the Oyster Crackers:

If you're using oyster crackers, now to toast them as the soup is cooking. Grease a bowl of equal size with the olive oil and mix the oyster crackers together with the kosher salt, the dried thyme, and cayenne pepper if present. Place the coated crackers on a baking sheet and bake at 350°F approximately ten minutes stirring them more than half way through until they are golden brown and crispy.

Serve:

Spoon the soup into 6 bowls and if wished sprinkle each bowl's soup with the toasted oyster crackers. For best result, store any leftovers in an airtight container in the refrigerator up to 4 days or frozen for up to 2 months.

Another supper special that brings almost as much joy as a hearty, succulent roast chicken with beautifully caramelised roasted vegetables. Made with love and a great amount of butter, potatoes are, to my mind, a real example of the comfort food. And while there are an awful lot of tricks to perfectly cooking a bird—like wet brining, dry brining, spatchcocking—none of them happens without some planning ahead. But often I simply can't do it any more.

While glossily browned picture perfect chickens with skin browned to a lovely tinge of gold discourage me into employing modern techniques for roasting without regret today. This simple roast chicken is just that: simple. As far as preparation goes, there's no forward prognosis of the cook time, or unique ingredients that need to be found. You can buy a chicken, you can buy it from the grocery and go and cook it at home. Easy as that.

What We Do Not Need is Bells and Whistles

What I love most about this recipe is just how easy it is to prepare. That, and it means you end up with a perfectly good roast chicken. After many years of roasting chicken I have discovered that cooking at 400°F provides moist, juicy, and crispy skin without needing to baste or monitor the chicken constantly.

Don't have a roasting pan? No sweat, neither do I! This can be done in a Dutch oven which I prefer 5-quart or larger, any big cast-iron pot or a rimmed baking sheet.

I prefer placing a chicken on veggies when roasting as it raises the bird and ensures it cooks a little evenly and browns. Also, you can still participate in this indulgence by eating the schmaltzy vegetables as a side dish. Carrots, turnips, parsnips and potatoes, whole garlic cloves, large chunks of onion and fennel all fit the bill here. Nice if even a large diced apple is put there. Just spare whatever you have in whatever condition it is.

A Guide to Preparing a Delicious Whole Roast Chicken

Although this recipe is incredibly easy, there are certain factors which should be taken into account in order not to fail.

• Start with a good chicken: Organic is best and air chills are preferred. Less than four pounds makes it delicate, not more than five pounds is acceptable. Double check the sell by date It should be refrigerated; if frozen, be sure to defrost it in the fridge and it can take up to 2 days to do so.
• Season well: It is also important that the cavity is seasoned and the outer skin of the bird peppered with some salt. Even more flavor is added by stuffing the cavity with other aromatics.
• Watch the clock: The last thing anyone would want for a chicken is to overcook it. It is to be checked even earlier by using the following calculation in the recipe below. It will help you if it will be explained that the cook time might differ due to the capacity of your oven.
• Use a thermometer: In my view, this is not negotiable. The old wives tales of observing whether the juices runs clear is not very efficient, and neither is the feeling the chicken with ones fingers for doneness; a thermometer is the only way you'll know if the chicken is safe to consume without overcooking it.
• Give it a rest: And do not omit the resting time at the end of the straining process. Otherwise you have to cut into a boiling hot chicken and after dropping it half of its moisture content you have to burn your fingers. Besides, it will just take you the right amount of time to set the table put a salad on the table, open some wine.
• Make stock: Don't toss out those bones! After dinner remove all the uneven skin over the carcass and put the whole carcass in a zip-top freezer bag. Freeze until you're ready to make chicken stock.

For Bonus Points, Use Butter

If you do not have the time, or feel like being even more lazy then you don't need to apply butter. Though, if your two handed time permits to spare another three minutes plus the willingness to get your hands dirty it makes loads of difference. This way it also lubricates the meat from within and tenderizes it as the butter under the skin melts and bums the meat.

Ingredients

• 1 (3 1/2 to 5 pound) whole chicken
• 5 cups coarsely chopped vegetables (1 to 1 1/2-inch) which include carrots, onions, potatoes, parsnip, fennel, butternut squash, and turnips.
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 1 medium lemon, cut into 2 halves (if using a large lemon then 1/2 of it is enough)
• 1/2 of yellow or white onion, peeled and sliced into half moons
• 2 sprigs of rosemary or 1 small bunch of thyme, optional
• 3 tbsp butter, softened (optional)

Method

1. Preheat the oven to 400°F.
2. Position the rack with the middle of the oven. Take it out of the fridge and let it sit on the counter for a while unwrapped.

Prepare the pan:

Place the roughly chopped vegetables directly into the pot whether a Dutch oven, a roasting pan or a rimmed baking sheet sufficient to hold chicken. Mix with the oil and then sprinkle some amounts of salt and pepper. Utterly, and this even when it is in a layer of uniform distribution. If you're using roasting pan or sheet pan, position the vegetables to be slightly larger than the chicken so it can rest on top.

Prepare the chicken:

If you happened to buy a whole chicken, take out the giblets from the chicken's body and discard any fluid in the platters. Stuff firmly patting dry inside and out with Paper Towels.

Make sure to sprinkle cavity of chicken with generous amount of salt and pepper. Season with lemon, onion and rosemary or thyme if used. In the case of the butter, just loosen the skin covering the breast and rub them on the meat. Take any remaining butter and spread it on the palms of your hands then rub this onto the skin of the bird. Season with salt plentiful across all dishes and with pepper comparatively lesser. If you're using a salt cellar, this will be about 3 good pinches; if you're using a grinder, it's about 8 full turns of the grinder. If you don't season food this way, it will look like more salt than you are accustomed to consuming.

Fold the wings down so they give off the impression that they don't even exist. Put the chicken with the breast facing up, on top of the vegetables.

Roast:

Put the chicken into the oven and bake till the juices run clear and the internal temperature reaches 165°F, this should take approximately 15 minutes per pound. This depends on the weight of your chicken, total cooking time ranging from 50 minutes to 1 hour and 40 minutes. You need to begin checking them for doneness 10 minutes prior to the time indicated and then in intervals of 10 minutes if necessary. Timed it using a food thermometer to make sure the internal temperature of the breast (without touching the bone) and of a thigh is exactly as desired. The two temperatures should reach at least 165°F as required by the USDA.

Rest and serve:

Tent the bird lightly with foil and baste periodically with the pan juices; let the chicken sit for 20 to 30 minutes before carving (not necessary to cover). Take the lemon from the chicken and pour it over the vegetables. Serve alongside, if desired.

Refrigerated turkey meat will last for 3-4 days in an airtight container in the refrigerator.

The first seventeen years of my life I despised any variation of salad from a big bowl full of lettuce to nothing more than a single iceberg wedge; now I am a convert to the many possibilities of salad! Caesar salad was my first real foray into my salad-eating adulthood, which is a bit ironic (see: It can also be entirely unoriginal (refer to: anchovies) but also highly formulaic (as in: how many croutons are required per lettuce leaf?). Now I eat all sorts of salads so when the notion of this pizza salad was suggested I was more than willing to contribute to the creation of getting the taste and feel of pizza in a salad.

What Is Pizza Salad?

Pizza salad is what occurs when you melt the flavors of a pizza on top of a scoop of lettuce, minus the dough base of course. I chose to use a mixture of lettuces because of their different flavors and textures, which I elevated the pizza factor with the vinaigrette using tomato paste, dried oregano, and garlic powder.

Recipe Variations

The toppings described in the recipe below are the set of the most popular ingredients with something for everyone; however, the recipe is as versatile and diverse as pizza and salad. Here are some fun ideas to play with to make this recipe your own:

• Spike it up using a sprinkle of chile flakes or chopped pepperoncini
• Replace the fresh mozzarella balls with shredded mozzarella cheese
• Omit the pepperoni thereby making the food a vegetarian dish
• Sprinkle your preferred croutons or use garlic bread as an exchange for breadsticks
• Replace the tomato paste in the vinaigrette with marinara sauce which has been prepared earlier
• Substitute some of the iceberg or romaine lettuce with spinach
• Add halved cherry tomatoes
• You can add other favorite toppings such as green olives, fresh or bottled button mushrooms, anchovies, crisped sausage, or bacon pieces

Can I Make This Salad Ahead?

Like most salads, this is best eaten immediately, but if you are intending to use that 'time-saving' excuse then go ahead and make this ahead of time. Here's how:

1. Prepare the dressing as described above and place the remainder in the refrigerator in the airtight container or the jar for up to three days. It is mostly shaken before use and hence one should shake the drink really well before consuming it.
2. Place all the salad ingredients to a large bowl and put the lettuce at the very top. Do not mix.
3. Wrap and store in refrigerator up to twenty four hours.
4. Just before serving mix the salad with the dressing.

This recipe is for 4 people as the main course and for 8 people as a side salad.

Ingredients

For the dressing (makes 1 cup):

• 1/4 cup red wine vinegar
• 1 teaspoon tomato paste
• 2 teaspoons Dijon mustard
• 1/2 teaspoon sugar
• 1 1/2 teaspoons dried oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1 teaspoon black pepper
• 3/4 cup of olive oil and use the extra virgin one

For the salad:

• 6 oz Pepperoni slices/ Sausage
• 5 ounces mini mozzarella balls (or large mozzarella balls, which have been cut into quarters)
• 2/3 cup sliced black olives
• 1 cup sliced red onion
• 2 cups of bell peppers – cored, seeded and cut into little pieces of your favorite colors – yellow, red or green
• 4 'packed cups' of shredded iceberg lettuce
• 4 dense cups chopped hundred percent romaine lettuce
• 1/2 cup fresh, grated Parmesan cheese, finely grated

Method

Make the dressing:

Take the red wine vinegar, tomato paste, Dijon mustard, salt, pepper, sugar, dried oregano, garlic powder and olive oil and place them in to a resealable jar or an airtight container. Shake really well to combine. For more salt, pepper and sugar if necessary; it should be a very tasty and a smooth vinaigrette.

Prepare the salad ingredients:

Include pepperoni, Mozzarella cheese, black olives, onion, bell pepper and two lettuces in a large bowl.

Toss and serve:

After that is done, shake the dressing really well once more before you are ready to serve. Use about half then pour it over the bowl with the salad and mix until everything is coated well and proportionately. You might add more dressing to it if you need and keep whatever is left in a jar in refrigerator for up to 72 hours. Sprinkle the Parmesan cheese on the salad and give it right away with warm breadsticks.

Of all varieties, summer-only tomatoes can't compare. What we like to do is sauté them in a lot of olive oil, pull in the vinegar, add to cooked pasta, then fold in fresh basil and mozzarella cheese pearls. This is very good whether served warm or at room temperature.

Don't Cook Chocolates For a Simple Meal That Sings With Good Ingredients

That is why this is one of those recipes that you should bear in mind, that the outcome will depend on the quality of the products chosen.

• Tomatoes: When choosing cherry tomatoes always go for ones that are of one color, with a good tomato-y smell and are as heavy as they are tiny. If cherry tomatoes are not good, then you chop the beefsteak or plum tomatoes and sauté until soft and breaking.
• Fresh mozzarella: Substitute mozzarella cheese with a fresh farmer's cheese which has a relatively mild flavor that is most closely related to mozzarella cheese.
• Olive oil: You will find extra-virgin olive oil ranging from fruity to pepper to bitter flavor. California Olive Ranch Medium is my favorite; it is not too acidic, but it is very fruity/grassy for my taste.

Make It Your Own

• You may also brown the pancetta or bacon first and add it into the tomatoes for added saltiness.
• Replace the red wine vinegar with white balsamic vinegar to taste a bit of sweetness in the dish.
• For best results use your favorite short pasta type, for instance orecchiette or penne pasta.
• Then add warm pasta because when pasta is warm it immediately soaks up the flavor of the tomatoes more than when it's cold.
• If you do not have small fresh mozzarella pearls use the large balls and cut into quarters so they are small.

Ingredients

• 2 tablespoons, plus 1 1/2 teaspoon kosher salt divided
• 16 ounces package of farfalle (bow-tie) pasta
• 1/4 cup vegetable oil, however, as an essential component for baking, extra virgin olive oil is recommended and can be used in a ratio of 1/2 cup.
• 4 US cups cherry tomatoes, or 20 ounces of cherry tomatoes.
• 1/2 teaspoon black pepper, extra for serving
• 3 tablespoons of red wine vinegar
• 1 (8-ounce) container fresh mozzarella cheese pearls packed in water, drained
• 1 cup fresh basil leaves, leaves torn rough

Method

Cook the pasta:

1. In one large saucepan, over medium-high, bring 4 quarts of water and 2 tablespoons of the salt to a boil.
2. Toss in the farfalle and cook for the time described on the package to tender, about 10 minutes.
3. Drain and pour over the large bowl Part 5: Gently mix both bowl contents together.

Cook the tomatoes:

1. When pasta starts boiling, to the same pan, heat the oil at medium heat on the stovetop.
2. Add the tomatoes, pepper and the other 1½ tsps salt which took approximately 3 minutes to soften, and start to burst.
3. Stir in the vinegar. Stir the sauce occasionally, then keep cooking until it becomes more viscous and tomatoes soften, around 6 minutes.

Assemble the pasta salad:

1. Pour the tomato mix over the bowl with pasta and mix well.
2. Mozzarella pearls and basil should be stirred into the above mixture.
3. Even better, place it on top with Extra black pepper, if desired.

As for the few of you who read this column, you probably may be asking yourself how long the pasta salad lasts in the refrigerator. I assure you that pasta salad can last in the refrigerator for up to 3 days. According to best practices or in an ideal setting, the food being served should be allowed to stand on a tray at room temperature for some time.

Cosmopolitan cocktails are glamorous Prosecco-free vodka cocktails that became famous thanks to the Sex and The City ladies! Not overly sweet, not overly sour, very easy to prepare, made with cranberry juice, limes, vodka, and Cointreau.

Best served for pre-dinner cocktails, to celebrate New Year's Eve or a girls' night in.

Cosmopolitan Cocktails

I like Cosmos because they are easy on the throat and, well, as much as I pretend to be the New-York-Gal that I am inside, I enjoy sipping daintily away.

But to give a plain truth, I reside in the Northern Beaches of Sydney. I am up at 6 in flip flops, shorts, and T-shirts, darting between the kitchen, shooting location, and my desk.

As different as it can be from New York City.

But with a glass of Cosmo in my hand? I can feel a little closer to what it's like in NYC! Haha.

What do Cosmos taste like?

Cosmos are sweet with a lime slightly bitter finish. It tastes of cranberry juice with orange [from the Cointreau], and while there is a good measure of it, with equal measure of alcohol and non-alcohol, you wouldn't be able to taste the alcohol much. They are dangerously easy to consume, or as we also like to say it, dangerously drinkable!

What you need for Cosmos

Here's what you need:

• Cranberry juice, SWEETENED – for this recipe, do not use cranberry juice that is unsweetened as it is extremely sour… way too sour! The sweet is supposed to come from the sweet cranberry juice. Accidentally got unsweetened? Use it sparingly – dissolve an equal part of sugar in hot water and cool it before adding to the plate as required.
• Neutral vodka – the neutral vodka which does not have a taste and comes in its purest form. Use mid-shelf because there is rather a lot of vodka in Cosmos. If your budget permits, keep it on the uppermost shelf…more often I pour out the vodka neat.
• Cointreau – this is a clear orange-flavoured liquor called triple sec. Cointreau is a brand of triple sec, the best, in my opinion (certainly one of the most popular).
• Lime juice – fresh!

Cosmos would be fairly strong with 3 full shots of alcohol!!!

How to prepare Cosmopolitan Alcoholic Beverages

In this case, one just throws all the ingredients into a cocktail shaker with ice and stirs, then strains it and pours into a martini glass.

The original accompaniment is the olive or orange peel. This extra little fragrance as you drink the Cosmopolitan enforces the flavor of orange and feels really nice!

When is it appropriate to drink Cosmopolitan Cocktails

Cosmos are one of those cocktails that aren't very heavy so they are perfect to be served during dinner parties as cocktails before dinner. Also, it's a relatively short drink (as opposed to the high-volume 'tall' drinks like Tequila Sunrises) so you're not satiated with cocktails before dinner.

So, when I claim that Cosmos are a classy cocktail, at the same time, there is a fun element to them for me. Think – Girls' Nights Out (well, nights IN!), Bachelorette Parties, Christmas (on-theme colour!), Thanksgiving, and other holiday occasions!

What to serve with Cosmos

The sort of Cosmos I think are the ones that are best accompanied by finger foods. Crostinis with any topping of your choice are good, Mini Quiche or an appetizer based on smoked salmon, you might want to look through my list of Party Foods.

Cosmopolitan Cocktails would also complement a homemade Gravlax wonderfully well. It's easy – impressive!

Ingredients

• 60ml/ 2 oz Vodka (Note 1)
• 30ml/ 1 oz Cointreau
• 90ml / 3 oz cranberry juice sweet (not unsweetened, Note 2)
• 2 tsp lime juice, fresh
• Ice
• Orange peel, optional garnish

Instructions

1. Place cocktail shaker and add ice to it.
2. Now pour the vodka, Cointreau, cranberry juice and squeeze a lime too. Shake vigorously 10 times.
3. Pour it into chilled martini glass and make sure you are straining it. Garnish with orange peel.

Recipe Notes:

1. Vodka – there is quite a good measure of vodka in Cosmos therefore do not hesitate to use a premium vodka. My mid-shelf vodka is Absolut. That is why I only use / keep / buy the best, top-shelf (costly) vodka for consumption neat!
2. Cointreau is a sweet liqueur, made of the fruit of Walker oranges, categorized under the triple sec category. But if you do not get Cointreau get another brand because it will also work fine.
3. Cranberry juice – you don't want to consume the diet unsweetened cranberry juice because the taste of the drink will be too strong! Cranberry juice needs it in the sugar. If it is bitter, it doesn't matter if you used sweetened or unsweetened, dissolve sugar in hot water*, cool, and add it to your drink to sweeten it by washing down the bitterness.

* In the event of a cocktail emergency (I get it!), speed things up as follows: 2 measures of white sugar to 1 measure boiling water, dissolved by stirring until cool, then add 1 measure crushed ice to freeze immediately.

Nutrition per drink not provided.

Learn how to prepare this champagne cocktail for a brunch with friends, and special occasions such as Mother's Day or Christmas. It's one of the easiest cocktails you can ever imagine, with equal proportions of champagne or sparkling wine and orange juice.

If you're short on cash, you'll agree that this has to be the simplest and most effective way to accessorize cheap champagne into the perfect cocktail!

How to Make Mimosas

• 2 parts champagne
• 1 part orange juice

Simply pour over a champagne glass and garnish with a strawberry.

I wish I had more recipes on my site as easy as Mimosas!! I mean, how much easier can it get for a recipe? For f*** sake, how much easier?

Alright then, for a recipe as straightforward as this one, I do have a little bit of info to make the Mimosa-making process even easier! Sit tight for some recommendations on the proper champagne for Mimosas – or sparkling wine or prosecco!

The better the champagne, the better the Mimosa. But that doesn't mean you should use an expensive bottle of real champagne for your Mimosas!

Best Champagne for Mimosas

When it comes to Mimosas, the best champagne is real French champagne, and since it's the best, it will also cost a lot. Brut sparkling wine, Cava, and dry proseccos are good options instead.

I make Mimosas with sparkling wine because if I'm going to shell out the extra cash for champagne, I'm going to drink it straight! You'll realize that most bars and restaurants also use sparkling wine. Those made with real Champagne are served at over-the-top events, and the price of each glass is way above $25.

What Does It Mean to Be Real Champagne from France?

French Champagne is expensive because the term 'champagne' is strictly reserved for sparkling wines grown in the Champagne region of France. This, along with the time taken to make champagne, makes it relatively costly, with the price of a bottle at Australian stores starting at fifty dollars.

Some of these brands are Moet and Chandon, Taittinger, Piper-Heidsieck, Veuve Clicquot, and Dom Perignon.

What Does "Brut" Mean?

"Brut" sparkling wines and champagnes are less sweet or dry, which is more suitable for a Mimosa.

What is Sparkling Wine?

Champagne you purchase in a store, not produced in Champagne, is sparkling wine. It's just a wine to which bubbles are introduced.

It's absolutely fine – in fact, divine – to prepare Mimosas with cheap sparkling wine. But fresh orange juice is mandatory!

When to Serve Mimosas

An assortment of mimosas indeed features in most of our celebratory morning, brunch, and lunch events. Nothing can really transform a simple brunch with your loved ones than beginning it with classic Mimosas! Even orange juice, while relatively tame on its own, brings some much-needed brightness to this drink, and it instantly feels brunch-appropriate when added. It just lifts the mood, and because it's diluted, it's not potent!

Christmas, birthdays, Mother's Day, and any sunny weekend afternoon which happens to be perfect brunch weather are ideal times. This is right on the dot – and everyone enjoys them.

Also, it's much less costly than other cocktails, although you can, of course, serve this cocktail with cheap champagne – it was my go-to party wine in university!

Ingredients

• 1/3 glass orange juice, fresh, chilled
• 2/3 glass champagne, sparkling wine (brut), Cava or prosecco, chilled (Note 1)
• Strawberry, for garnish

Instructions

1. Pour OJ to the level of 1/3 of the champagne flute.
2. Top it with champagne and garnish it with strawberry. Cheers!

Recipe Notes:

1. The best champagne for Mimosas is real French champagne, and such champagne is relatively costly. But brut sparkling wine, Cava, and dry proseccos are good proxies that many restaurants and bars employ.
2. Make sure you use "brut" sparkling wine or champagne – "brut" means dry, and that's what you need for Mimosas, not sweet.
3. I use sparkling wine, with a budget range of $12-$15 per bottle. If ever I feel like indulging in French Champagne (which costs $50 and up!), I prefer drinking it neat!

Nutrition information per glass not provided.

A royal of all the cocktails – MANGO DAIQUIRI, everyone's favourite. There is no better way to embrace the best of the Aussie summer than with big juicy ripe mangoes. Serve these straight up, with or without the blender, or freeze up into slushy frozen Mango Daiquiris.

On a scale of 1 to 10, this rates a 12 15: If I am able to reach for a golden ripe Mango in a tree and take a bite and then 10 minutes later I am taking Mango Daiquiris.

HOW COOL IS THAT??😎

Well as probably expected, this did not occur in my own backyard either. This was at the Groves Tropical Fruit Farm in country Queensland at Yeppoon 1 hour from Rockhampton with the aim of embracing Mango Harvesting!!! Current followers might recall my visit last year where I turned up at the Groves farm to bellow howdy before going to the motel to offload my belongings, and was instantly escorted into the house and presented with my room as if I as a part of the family. For the record, I've never actually properly met them before, or even spoken to them (bar an urgent 2 minute 'Hi, excuse me, I'm lost, where do you go to find the farm?" phone call on the way).

Which this year really was like visiting long lost friends! From the time that I got out of my car the very first time I was in the farm everyone in the Groves side welcomed me like a family. Ian – the Mango King, (himself)Boss Man, Sandi –beautiful inside and out, the real Boss of the farm 😉, David –the future king of Mango throne and the biggest attraction at the farmers market, seen ladies over 60 batting their eyelashes. And Mel –A beautiful young lady with lot of experience, best mango grader, juggler, dancer.

Meet the Groves. This is an Australian farming family that anyone would just love to watch. These are some of the nicest people you'll ever want to meet – they are the face of Australian horticulture – hard working, intelligent, funny, friendly, and naturally gorgeous, inside and out.

PS: You might not realize it because of his beard, but Ian may well be smiling in the photo on the top left.

If there was ever a way to truly value the valuables you handle or the products you consume especially the fresh produce, go to a farm. I don't think I can overstate how much it has helped me to change the way I look at things. When with the walking the soil of hard labour listen to how much is invested in the growing of the orchard – the dangers! Can't get over all the things that can go wrong!) all the little and the big things behind picking, storing, grading, cleaning or packing, distributing to markets then making its way into the very supermarkets I buy my groceries from… the mind boggles.

And the sheer scale! Me? I'm using MacBook that has a camera. That's my tiny world. However, everything at the farm is absolutely big – even bigger if you are a shortie like me. Varying sizes of trees, acres of land, hundreds of tonnes of mangoes, mammoth sized crates, enormous piles of trays laden with succulent ripe mangoes….

Did you just see how the mangoes are slightly green and not that luminous yellow /flushing red like you've always seen at the supermarkets? This is because the mangoes are harvested at a specific time of the ripening cycle so that when they are put on the shelves they must be between 72-96 hours old before ripening.

Too soft and they reach the overripe stage before they get to the recipient's place. They have to be the right amount of ripe but if they are not they will never become ripe again. I find the period of time available to harvest the optimum mangoes is extremely limited and I am simply amazed at all the things that can potentially happen. Equipment breakdown in tractors/packing factory/storage facility, RAIN – which is a unique factor because cannot pick mangoes when raining or after because they become too soft ie. unpredictable weather, smooth transport and distribution. To mention the actual growing of the mangoes themselves.

The mangoes which are suitable for fresh selling but cannot be supplied to the stores are transported to the fresh produce markets at Yeppoon which are conducted every Saturday for the farmers. I tried to walk with my rather large camera and waddled down this way and that to watch what was going on; asked the locals and the stalls that were rather taken by what I was doing what I was doing, this taking picture after picture of David.

I might have justified it by telling them that I was taking photos of David because he is a well-known mango producer…… "Well, did you not know?" Yeah, he's really famous! And when she said, "Hi I'm here from Sydney, I am doing a story on him," I said this professionally, but just when I was going to say more which could have made me look like a dork howbeit a hopeless one, I decided to hold my grin in. I wonder how much grief they'll give him at next weeks' markets? 😉

PS I might be totally be bias, but I do declare that the Groves' stall was the busiest and I absolutely swear, never saw so much eye lash batting by the 60+ female age group. I tell myself it had to be the mangoes. Positive!

Of course, I know I'm not a professional film maker by any measure. Only a lady who was baking and cooking herself and who learned how to present the food and how to shoot the food properly to capture the best images and how to record recipes as videos. Although, I did video the entire trip!!! I saw this one over and over, and every time it made me grin like an idiot as I realized it reminded me of the Groves' farm.

All the effort put in to raise the mangoes …..oh! when they get ripe and ready for the market, then they are something to behold. Yummy and juicy, mangoes are rightfully called as the king of fruits. Mangoes are simply summer fruit, and honestly, there is no other fruit that shouts of summer louder than mangoes!

I was seriously, really stumped about what recipe to bring, to share definitely to feature Aussie Mangoes. For instance, I spent a lot of time preparing a sweet Mango Ice Cream that melts into one without an ice cream maker only to drop the idea because the locals I met at the market hailing me a list of all the things I had / was making with mangoes were most excited about the Mango Daiquiris!

And that's it for my Mango Daiquiri;) 1 ripe mango will serve 4. Mangoes are one of the most flavorful fruits out there, if not the most, so you really don't need a lot. You don't even get the feel of the alcohol, which is scary/ yumm!

You may make it straight up as I've done, with or without a blender, or you may make frozen mango daiquiris! I have given directions to all these ones.

Ingredients

• 1 large ripe mango (approx. 1 1/4 cups of mango pulp)
• 90 ml/ 3 oz white rum – I recommend Bacardi.
• 2 tbsp sugar syrup, or to taste (Note 1)
• 1/4 cup fresh lime juice
• 1 and 1 heaped cup ice cubes or 1 cup crushed ice and extra ice

Sugar Syrup (Note 1)

• 1/4 cup white sugar
• 1/4 cup boiling water

Garnish (optional)

• Strawberries
• Lime slices
• Mint

Instructions

1. Chill glasses in the fridge.

Make With Blender

1. In the blending process it is preferred that Daiquiri ingredients be put in the blender in the following order: liquid first ….. ice last.
2. Whizz until ice is blitzed. Then, control the sour in the soup by adding lime juice and for the sweetness add sugar.
3. Serve – pour this mixture directly into four martini glasses because this recipe yields just the right quantity for them.
4. For added extra you may garnish with strawberries, lime and mint. Serve cold.

Without Blender

1. Mango should be mashed using stick blender as food or chopper.
2. That's why we need to fill up 1 litre / 1 quart or larger jar or bottle. Stir in bacardi, sugar syrup and half a cup of water (Note 3). Refrigerate until chilled. Also, it is necessary to cool the limes and the glasses.
3. For this, you need to chill the ginger and bottle with some lime juice and ice cubes afterward.
4. Shake well than serve it with ice cubes but these should be strained. You may also pour a little bit of ice crushed into the glasses but you will realize that it quickly melts diluting the cocktail.

Recipe Notes:

1. If you don't want to spend the time making the sugar syrup (which I don't always because it is used in many cocktails), skip the ice and add 1 tbsp sugar (or more to taste). Stir, spoon and make sure that sugar has dissolved. THEN add ice to blend (if that did not add ice before, the mix will go too cold without the sugar to dissolve).
2. Variations / adjustments: the taste strength, succulence and sweetness of mango can depend on the type of mangoe and its level of ripeness. But, wait there is a taste test involved so it is really important! When using very sweet and tangy mango, you can even add an extra 30 ml / 1 oz of rum and you won't detect it at all. Taste the sweetness with sugar syrup used and also the sourness with lime.
3. These I prepared with Honey Gold mangoes, which are very tender and sweet with the golden orange colored flesh. It is tastier than other mango varieties, R2E2's, Keith's and Calypos and I could have well have upped the amount of rum in this. I did not require any more of the sugar syrup and most likely, I could have put in a little more of lime juice to balance the sweetness of the mango.
4. This is used to dilute the mango puree to drinkable consistency; it replaces the addition of ice taken to the blender and serves to melt in the spin. If you wanted your cocktail to really be thick though, you could probably omit this. You could also sub with another fruit juice, such as; orange pineapple and so on. To make mango daiquiris, much to my preference, I prefer it simple!
5. I would recommend freezing the mango in order to achieve this form a frozen mango daiquiri. But you still run out of ice for diluting the mango flavor which, I found to be incredibly strong (mangoes are one of the strongest fruits in terms of flavor).
6. If you do not want to use rum you can replace it with lemonade for a non alcoholic version.

Nutrition fact for Mango Daiquiri per serving.

But Mojito is GOOD ENOUGH without a doubt, to be declared as world's most refreshing cocktail! The fresh mint flavour perfectly paired with a slightly sweet sensation of lime, a sparkle of fizzy soda water, and concerning the rum? What rum? Can't taste it at all!!

Mojito

Ahh Mojito. We understand that you are a summertime beverage, but it is fun making you anytime of the year.

If ever we have a sweet craving in summer, you as the first thing that pops into our head. Winter we say, we have to make out the best use of all the mint in the blooming mint bush. In fact to make one of you doesn't even require the mass of even a small mint plant. We only need any half hearted excuse to make you!!

What does a mojito taste like?

Mojitos has a small sweetness and it is similar to a carbonated mint lime. Unfortunately, it's impossible to even get a hint of the rum (which I think is a drawback… serious CUBA Libre is flavored with rum, don't you know! 😉) All in all, it is a very summery and I think very healthy beverage, which is very easy to drink indeed.

Ingredients in Mojito

• 10 mint leaves
• 30 ml / 1 oz lime juice
• 60 ml / 2 oz white rum
• 30 ml / 1 oz sugar syrup which is 50%/50% sugar and water.
• 1/2 cup club soda/soda water

Generally, club soda and soda water are the same thing. And fianlly, there is water that has been purposefully infused with carbon dioxide gas. Actually, you should not use sparkling mineral water because it contains natural mineral taste and is not quite gasly. But it's a fine substitute!

Best rum for Mojito

Bacardi is the original and the best known one. Well, it's a Puerto Rican white rum then so it fits the bill for Mojito which originally comes from Cuba.

How to make a VIRGIN Mojito!

Still, there's no reason not to enjoy this fruity, minty pleasure – just omit the rum for virgin Mojito! White rum is little or not appreciable in terms of contributing towards taste to this cocktail but you have all the right stuff – such as the lovely refreshing flavours!

How to make Mojito

1. Insert mint, lime and sugar in glass, crush the mint leaves with the muddler to give a bruised texture. If you don't have one just dont put the mint in a juice extractor – just crumble the mint bardzo miękko i dodaj do nich to
2. Insert ice, then try and pour in rum and soda; stir and then pore.
3. Serve with a wedge of lime and a little sprig of mint if preferred.

Mojito Tips!

One of the secret of having a good Mojito is to successively bruise the mint leaves in the glass using a muddler (or a pestle as archaeology suggests). This process of squishing the mint leaves with the flat of the glass seen above is called muddling. It's a term used during preparation of a cocktail as well as a method on how it is prepared.

But some bar tenders also prefer to muddle lime wedges in the glass before pouring the mixture. I prefer not to do this for 2 reasons:

1. Intense stirring may bring bitter taste resulting from the white part of limes into the drink; and
2. It is impossible to quantify the quantity of lime juice which has been introduced into your mojito. Of course, you can feel the taste of your cocktail and, for example, add some more alcohol to the glass But will your friends care if you take a gulp from the pitcher you are preparing for them?

And one last thing do not use granulated sugar, always use sugar syrup! Sugar granules are difficult (and frustrating) to dissolve. That's why no one wants grainy sugar crunch in their mojito, Right?

What to serve with Mojito

That's why Mojitos are great with tasty creamy dips with salty chips! These are my personal favourites to pair with Mojitos:

• French Onion Dip using any of the two recipes or a shortcut French Onion SOUP Mix Dip with crisped potato – the minty freshness of Lipton's combined with the sweet-savoury caramelised onion dip is exquisite.
• Another, which fits quite well with this drink, is Cucumber Canapes with Smoked Salmon Mousse.
• Guacamole and corn chips – couldn't be more appropriate;
• To try something new do check the Restaurant Style Salsa – that's something that can't be bought in jars!
• Pig Out Salsa (chorizo, corn and bean salsa) is actually excellent following this theme as well!

Cocktail hour is upon us. Time for a mojito!! 🍹🍹

Ingredients

• 30ml / 1 oz lime juice fresh
• 30ml / 1 oz sugar syrup homemade (Note 1)
• 10 mint leaves
• 60ml / 2 oz white rum, I used Bicardi (Note 2).
• 1/2 cup / 125ml club soda / soda water (note 3)

Garnishes

• Lime wedges or slices
• Mint sprigs

Instructions

1. To make the drink, pour lime juice, rum and sugar syrup jointly into a tall glass. Employ a muddler (Note 4) to crush the mint to let out principally flavoured oils.
2. If personal preference is for ice in the glass, add ice to glass before pouring rum and then topped the glass with soda water and then stir.
3. Serve with lime rind and crumbled mint. Serve immediately!

Recipe Notes:

1. Sugar syrup – a mix of water and white sugar, heat in a saucepan until the sugar has dissolved. Cold then keep in the refrigerator for some months. Alcohol used in making cocktail recipes. It's also preferable to use syrup rather than struggling to dissolve the sugar granules when preparing mojito.
2. White rum – any white rum okay here, Bacardi is probably the most recognized here in Australia.
3. Club soda or soda water – it just a plain water with added carbon dioxide gas. Avoid using the sparkling mineral water, that contains gaseous particles naturally and flavours from the minerals.
4. Muddler - this is a tool used in cocktail making to crush things such as herbs or fruits in the glass to release some flavours that will mix with the remaining cocktail. Of course, a pestle would be perfect for the job as well! Otherwise, simply layer the mint leaves in the glass and then follow recipe without muddling the mint.
5. No muddling lime wedges: Lime wedges muddling in the glass that you used to see some bartenders are not a common thing as they were in the past. I avoid this because vigorous straining can force the bitterness from the white part of the lime into the drink. But after 1 or 2 mojitos I get very enthusiastic with muddling!! And, more importantly, just better to measure the lime juice properly).

Nutrition per serving.