Mint Mojito Iced Coffee

Mint Mojito Iced Coffee

I went to Philz Coffee the other day, and my friend suggested I try the mint mojito iced coffee. And Oh My, I found my new favorite iced coffee. Well, I know the creaminess comes from cream, and it's not good for me on an everyday basis, but the minty, sweet, creamy drink is so refreshing and is perfect on a hot day.

Here is my skinnier take on this yummy iced coffee.

Ingredients:

• 8 mint leaves

• 1 tablespoon raw cane sugar (or some sweetener)

• 1 cup (2½ dl) brewed coffee

• 1-2 splash non-fat milk - you can use whole milk, half and half if you like your coffee creamier

• ice cubes (make ice cubes of coffee if you don' want your drink watered-down)

Directions:

Brew the coffee to you’re liking, I brewed mine in my CafeSolo coffee maker, which is pretty much the same as a french press. Put mint and sugar in a tall glass and using a muddler, or the back of a spoon, muddle the mint with the sugar so the oils are released which gives you the lovely minty taste and smell. If you don’t muddle/bruise the mint, you won't get the intense minty flavor in your coffee.

Pour the hot coffee over the mint/sugar mixture and stir until the sugar is dissolved. Add Ice cubes and milk, and stir again. Garnish with a sprig of mint.

Enjoy.

 Now the danish version:

Mint Mojito Iced Coffee

Ingredients:

• 8 mynte blade

• 1 spsk rørsukker eller lidt sødemiddel

• 2½ dl friskbrygget kaffe

• 1 sjat skummetmælk - Du kan også bruge sødmælk eller kaffefløde hvis du vil have en mere cremet kaffe

• isterninger (lav evt. isterrninger ud af kaffe, så din kaffe ikke bliver vandet)

Directions:

Bryg din kaffe som du best kan lide den. Jeg lavede min kaffe i min EvaSolo kande, hvilket er ca. det samme som når man brygger kaffen i en stempelkande.

Kom sukker og mynte i et højt glas, og knus/massér bladene så olierne frigives. Hvis du ikke får masseret bladene ordentligt, så får du ikke den intense mint smag. Hæld den varme kaffe over sukker-mynteblandingen og rør indtil sukkeret er opløst. Kom isterninger og mælk i og rør endnu engang. Pynt glasset med et friskt mynteblad.

Velbekomme.

Quinoa fruit salad

Quinoa fruit salad

I have a thing about colorful foods, I really like my meals to have a least 3 colors to be a healthy meal. Well, it might not hold up scientifically, but I think it's a good guideline.

When we start with the BBQ season, I like to make a good salad to eat with the meat or fish going on the grill. Today I craved fruit, and I had some cooked quinoa in the fridge, so I mixed up this fruit salad, that would go perfectly with a piece of grilled lamb.

Ingredients:

Quinoa:

• 100 g quinoa
• 2,25 dl water
• salt (to taste)

Fruit:

• strawberries
• raspberries
• blueberries 
• mango
• pineapple

Dressing:

• 1 lime, juice of
• 2 tablespoons honey
• 2 tablespoons finely chopped fresh mint

Directions:

Quinoa:

Rinse the quinoa. Bring quinoa and water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and add salt to taste. Let the quinoa stand, covered, for 5 minutes. If any more water remains, drain it. Let the quinoa cool.

Dressing:

Mix all ingredients in a small bowl.

Fruit:

Rinse, peel and slice the fruit and put them in a bowl. Add quinoa and dressing, and serve the fruit salad.

Champagnebrus - Lime/Caramel Popsicle

Champagnebrus - Lime/Caramel Popsicle

Champagnebrus is a one of the most famous popsicles in Denmark. You can buy it in almost every store.

I had to try to make this popsicle and I believe I got pretty close.

Makes 6 popsicles.

Ingredients

• 3 limes,the juice from
• 15 key limes (or another 3 limes), the juice from
• 200 ml water
• 125 g sugar
• 2-3 tablespoons caramel syrup (Starbucks)
• 1 small drop green food color
• dark chocolate for topping

Equipment

• Popsicle mold, I used a Zoku
• Ice cream maker optional, I used a DeLonghi

Directions

Juice the limes and mix the juice with sugar, syrup, water and food color. Pour into the ice cream maker and run the machine until the mixture is partly frozen. Pour the mixture into the mold, and insert the sticks in the mold. You can cool the mixture in the refrigerator instead of using an ice cream maker. When completely frozen, dip the tip in melted chocolate.

Enjoy.

Beer Can Chicken

Beer Can Chicken

Beer Can Chicken is one of the best ways to cook a chicken on the grill/BBQ. The chicken stays juicy, and you get the best crispy skin.

I use a poultry roaster instead of the beer can, since you do not know what’s in the color on the beer can, and if it will migrate into the roasting chicken.

Ingredients

• 1 whole chicken
• 2 tablespoons butter, room temperature 
• 2-4 tablespoons salt
• ½ teaspoon lemon pepper
• 1 lemon
• 1 cup white wine
• 1 teaspoon fresh thyme
• 2 cloves garlic

Directions:

Preheat your grill/BBQ to medium high heat, the chicken need to be cooked at indirect heat, meaning no flames or coal directly under the bird. 

Zest the lemon, and add it to the butter together with the thyme.

Remove neck and giblets from chicken and discard them. Pat the chicken dry with paper towels. Rub chicken lightly with salt inside and put the chopped up lemon inside too. Put the spiced butter in between the skin and chicken breast and drumsticks. Set aside.

Pour the wine into the poultry roaster  and put the garlic in there too. place the chicken on the stand. Rub a good amount salt all over the chicken. Transfer the chicken to the grill/BBQ.

Cook the bird for 50-65 minutes or until the thigh juice runs clear, when poked with a sharp knife. Remove the bird from grill/BBQ and let rest for 10 minutes before carving. (The center temperature should be 165℉ (75℃).

Enjoy!

Pizza

Potato Gruyere Pizza

There are different way to roll out/form the pizza. Normally I just roll the dough out with a rolling pin but this dough is so soft and so easy to just spread out using your hands. Of course you can be a real pizza maker and toss it in the air, but I know my limitations.

When the dough is shaped I always sprinkle some cornflour on the pizza peel, this makes it easier to slide the pizza onto the grill safely and without dropping all the toppings.

I have a VillaWare Pizza Grill, it's basically a pizza stone on a stainless steel frame. But the stone is food certified, and the frame stops the pizza from sliding off, when taking it off. After getting this Pizza Grill, we have got the best pizza's ever. We even use the pizza grill to reheat leftover pizza, to get the crisp.

I bake my pizza at 600℉ (315℃) for about 7 minutes. 

I love simple pizze, I love you can taste all the ingredients.

Potato Gruyere Pizza

The potato gruyere pizza is a white pizza, with only potatoes, cheese, olive oil, rosemary and a sprinkle of salt. It's really simple to make. 

Wash 2-3 potatoes, and thinly slice them into a bowl with ice water.  Slice the cheese, and spread it on the pizza dough. Pad dry the potato slices and lay them on top of the cheese. Sprinkle with olive oil and chopped fresh rosemary. Bake the pizza on the grill for about 7 minutes on a pizza stone.   

Bacon, Gorgonzola and Onion Pizza

Another favorite is

Bacon, Gorgonzola and Onion Pizza

Pizza dough

Tomato sauce:

• 1 tablespoon olive oil

• ¼ onion, peeled and cut into ¼-inch pieces

• 1 garlic cloves, peeled and finely minced

• ½ can diced Italian tomatoes

• 1-2 tablespoons tomato paste

• thyme

• rosemary

• salt & pepper

Heat the oil in a small saucepan on medium heat. Add onions and garlic, cook until onions are soft, about 4 to 5 minutes, stirring occasionally. Add tomatoes and spices. Increase the heat to medium-high and bring to a boil. Let sauce simmer 5-10 minutes - the longer, the better taste. Taste and season with salt and pepper.

Topping:

• onion, thinly slices

• 3-4 slices bacon

• 4 slices mozzarella, use a good one

• 2-4 tablespoons gorgonzola

Spread the cooled tomato sauce on the pizza, add the cheese and onions. Top it of with bacon.

Bakes for about 7 minutes.