This week has been amazingly beautiful, wall to wall Sunshine ( well in London at least) not set to last of course, but wonderful whilst it lasts. The plants on my terrace have never been so beautiful, Oleander in Bloom, Hydrangeas in Bloom along with Geraniums, and others the names of which I haven’t a clue! Normally, we have white fly, loving the new tender shoots on all the Bay Trees, but this year, Ants in love with likewise the new leaves on the Holly bushes! A constant battle. Yesterday I googled, Ants and came up with, Bicarbonate of Soda mixed with icing sugar. The Ants apparently have a sweet tooth and love the icing sugar, and the bicarbonate will readily despatch them to Ant Heaven. Then along with diluted washing up liquid will do the same to those hiding in the bushes. I wait for the results.
With hot weather ones thoughts go to Ice Cream. I’m not a great lover of Ice Cream, the only one I think I would crave is Pecans Pralines and Cream. Himself who has a really sweet tooth would probably eat any. When #1 daughter moved to New Delhi, I remember going with her and small grandson, (18 months) to an ice cream/ sorbet shop. He wouldn’t have anything to do with it. Fast forward to Mexico City and Neveria Roxy, it was one of the delights that we would go with the then two and then three small ones, it was a family owned establishment and they knew us well. Now when they come to stay I make ice Lollies, relatively healthy ones, a mixture of Frozen raspberries,Water Melon and apple juice.
I had last week, some mangoes that were crying out to be eaten or used. Mango Sorbet was the answer.
- 3 mangos
- 200 grms icing sugar
- Juice 2 lemons or limes
Peel and roughly chop the mangos and,put in a food processor along with the icing sugar and lemon/lime juice. Blend to a purée. Transfer to a plastic container and put into a freezer, stir a couple of times during the freezing process. When frozen put on a lid on the container.
Soften a little before serving.
Of course it may also be made using an Ice Cream machine.
Another use for soft mangos is Mango Chilli Aioli. A spice sauce to be served with shrimp along with course as a dip with chips.
- 1 cup of frozen mango chunks
- Juice of a lime
- 1 tsp caster sugar
- 1tsp smoked paprika
- 1tsp curry powder
- 1tsp fine salt
- 1/2 tsp cayenne pepper
- Pinch black pepper ¡
- 1 red chilli seeded and chopped
- A cup of mayonnaise ( bought or homemade)
Peel the mango and cut into chunks, and freeze. When frozen put them along with everything except the mayonnaise, process until well mixed. Add the mayonnaise and blend. Put into a bowl, cover and refrigerate until ready to use. Maybe kept refrigerated for three to four days.
Of course you can be Really Really lazy, even more so than the above. If you have anything like ready made, harissa and or chilli paste simply put it in with the Mayo and Mango, taste and add lemon/ lime salt pepper to taste.
2 thoughts on “Week Fourteen, Midweek June 21-24; 2020”
I must buy an oleander. You and Kim have one. Memories of France. xox Sent from my Samsung Galaxy smartphone.
Memories of the Tropics