6 June 2017

Summer Treats to Try

Happy June everyone! With summer almost upon those in the Northern Hemisphere (it's perpetual summer in Singapore, if you're wondering), here are two of my go-to recipes to cool you down! 💦.

If you LOVE watermelon, this is one you MUST TRY! I am always delighted at the sight of fresh fruit juices, and the combination of watermelon and lime makes it extra hard to resist on 34°C days! This drink is non-alcoholic to keep it kid friendly.

You'll need:
- watermelon
- 1 lime
- sparkling water (optional)

The size of the watermelon really depends on how many guests you are serving, I used about a quarter for 4 people!

Step 1: Chop the watermelon into smaller cubes as it helps with blending.
Step 2: Add watermelon cubes, lime juice and some ice cubes, then blend for 30 seconds or until completely liquified.
Since not everyone is a fan of sparkling water, you might not want to add that in the juice but offer it at the side for anyone who wants a little fizz in their drinks (like me) ;) This recipe is so easy, you can't mess anything up even if you tried!

The last place you want to be is near a stove or an oven during the summer, so this recipe calls for NO BAKING AT ALL! Fruit tarts were one of my favourite desserts as a child, now it is more than just tarts (help me).

You'll need:
- biscuit for base
- softened Butter (room temperature)
- yogurt
- fruits for toppings
- lemon (zest)

Step 1: Prepare the crust by crushing the biscuits until fine bits, then combine with butter. I used Biscoff biscuits, but you can use any kind that you like.
Step 2: Mix until well incorporated then start filling your individual tart pans. Using the back of your spoon, spread the base out as evenly as possible.

Step 3: Let the crust freeze for about 15-20 minutes while you prepare the filling. For the filing, we'll be using yogurt and some fruits. I used dried cranberries, raspberries, blueberries, bananas and watermelons (left over from the juice).
Step 4: Once the crust is frozen, top the tart off with fresh fruits and the zest of a lemon to add more colour and for the zingy, sweet citrus flavour.
Step 5: You can serve it immediately or pop it back into the fridge for another 20 minutes or so. If you're going to store it in the fridge until guests arrive, I wouldn't use bananas as they will oxidise.

Let me know which of these recipes would you give a go and what are your plans for the summer! Last summer, I was in the West Coast getting my tan on ☀️

Stay gold, xx

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