Pink Lemonade Vodka Cocktail#SundayFunday

There is nothing too complicated making this Pink Lemonade Vodka Drink.

This Pink Lemonade Vodka Cocktail Drink has such a beautiful, girly color, I'm sure you like to try this?  Pink Lemonade Vodka Cocktail is also it perfect for ladies pajama night, barbecues, parties and baby showers.

Quench your thirst with this gorgeous Pink Lemonade Vodka Cocktail which is simple to make it just takes 5 minutes if you have all ingredients ready. 
Single Serving
Ingredients 
1  Cup Ice cubes
2 Tablespoons Lemon juice
1 Teaspoon Simple syrup  -  I did not add
1 Tablespoon Strawberry Crush
60 ML Pink Vodka
Club Soda or Sprite  as required
2 Slices of Lemon -  cut in half 
Method

Mix the strawberry crush in 100 ml club soda and mix well, strain this liquid and keep aside.

Fill a tall glass with ice. Add lemon slices.

Add lemon juice, simple syrup or strawberry liquid, Pink Vodka and top with club soda. 

Enjoy! This cocktail makes me want to sit by the swimming pool or a place surrounded by greenery with some delicious appetizers and keep sipping it.

My Notes

I used ice, lemon juice, simple syrup, club soda, you could just use sparkling water or sprite or just plain water. Instead of simple syrup use could use any pink color juice or just strawberry crush, raspberry or cranberry juice.

Make it in a large pitcher or double or triple the quantity and  serve  to a crowd. Just add half of the ice cubes to the pitcher and the remaining ice between individual glasses, when ready to serve.

Labels : Cocktail, Vodka, Valentine, Lemonade, Strawberry, Sunday Funday 

For Sunday Funday we are sharing summer cocktails and mocktails. Check out the recipes below: 

• 2 Ingredient Strawberry Slush from Amy's Cooking Adventures
• Acqua Santa Spritz from Culinary Cam
• Dirty Bloody Mary Martini from Food Lust People Love
• Elderflower Martini from Karen's Kitchen Stories
• Meyer Lemondrop Martini from A Day in the Life on the Farm
• Pink Lemonade Vodka Cocktail from Sneha's Recipe

Salmon Burger With Cocktail Sauce#FishFriday

I am big fan of fish burger, love the McDonald's Filet O Fish. When we visited Ice Land I ordered a big fat salmon fish burger. I went to take a bite the fish filet just slides from the bun to the ground ( can't forget the incident), I cried, but ordered a another one and enjoyed having it.😂 

Making this salmon fish burger was a real pleasure. This is a perfect and filling meal for one. It's so satisfying to have a crispy fat fish burger, freshly made with fresh ingredients.

Serves One
Ingredients
150 Grams Boneless & Skinless Salmon - cut into small cubes
1 Tablespoon Mayonnaise
1 Green Chilly - minced
A few drops of Lemon Juice
1 Tablespoon Fresh Bread Crumbs
1 Teaspoon Chopped Flat Parsley
1 Teaspoon Chopped Coriander leaves
¼ Teaspoon Dijon Mustard
1 Tablespoon Scallions- only white part - finely chopped
A Dash Black Pepper powder
A Dash Paprika powder
1 Small Clove Garlic - finely chopped
Sea Salt to taste
For the coating
Rice Flour or Corn Flour - I used rice flour
Panko Breadcrumbs as required
1 Small Egg - lightly beaten
Oil as required for frying
For the Cocktail Sauce
2 Tablespoons Mayonnaise
1 Tablespoon Hot Sauce
A Dash Lemon juice
1 Teaspoon Chopped Coriander leaves or Parsley
1 Teaspoon Finely Chopped Gherkins/Pickled Cucumber
1 Teaspoon Finely Chopped Dill Leaves
2 Leaves Romaine Lettuce
Sliced Tomato and Cucumber
Method

In a chopper add the onion, parsley, coriander leaves, green chilly, salt,, paprika and pepper powder, mayonnaise and bread crumbs, salmon cubes and pulse it two or three times ( the salmon should be in tiny cubes). Take this out into a bowl and add the lemon juice, mix well and refrigerate it for at least 2 hours for the flavors to develop and also at this stage it is difficult to handle. The mix will firm up in the fridge.

Remove from fridge and form into patty. Roll in rice flour and keep this in the freezer for 15 minutes only. 
Heat a non-stick pan/skillet with oil.
Beat an egg lightly add a pinch of salt.
In a plate spread the panko bread crumbs. Keep aside .
Take the cake out from the freezer.

Dip the cake in egg. Roll it in bread crumbs and immediately place it in the frying pan. Fry on medium high heat till golden on both sides, frying for about 3 to 4 minutes on each side, adjusting the heat if necessary. Turn and cook until the other side is browned, Transfer to a paper towel-lined plate to drain the excess oil.
For the sauce
Mix all ingredients well sauce is ready. Keep this in the refrigerator to chill.

Arrange the buns, cut-side up, on a grill pan an toast them well for about one to two minutes. Apply cocktail sauce on both sides.  

Arrange the lettuce leaves, tomato slices. Then salmon patty on the bun; top with sauce, pickled gherkins and romaine lettuce,

sliced tomato and cucumber, with a sliced of cheddar cheese and some more sauce.

Enjoy!!

Labels: Burger, Salmon, Seafood/Fish, Homemade Pickled Gherkins, Cocktail, Sauce, Fish Friday, Serves One

Are you a food blogger who would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood. Theme for this month  is Salmon and our host of the month is Sue of Palatable Pastime.  

Chili Glazed Salmon from Karen’s Kitchen Stories
Creamy Garlic Butter Salmon from Making Miracles
Salmon Burgers With Cocktail Sauce from Sneha’s Recipe
Salmon with Lemon Caper Butter from Palatable Pastime
Savory Craquelin Roast Salmon from Food Lust People Love
Smoked Salmon Pasta from A Day in the Life on the Farm

Homemade Pineapple Rum#Improv

Since many of the imported liquor/liqueurs are so costly online, so I, love infusing alcohol, have made Homemade Limoncello, and this was a hit among my friends, made the Homemade Pineapple Rum too and this is a huge hit.

Although I am a social drinker, have it at a party or wedding celebrations, love making liquor infusions. This Homemade Pineapple Rum requires just 2 ingredients, one large pineapple and white rum, the process is super simple. Add freshly cut pineapple chunks/slices to a jar, top it with white rum, and then let it soak for 2 or 3 weeks, I soaked it for 3 weeks.

Ingredients
1 Whole Fresh Pineapple - cut into small chunk or thin slices
750 Ml White Rum

Method

Place the pineapple chunks/slices in a large, air-tight jar. 

Pour the rum over the pineapple, covering it completely. Seal the jar.

Allow the pineapple to soak in the rum for 2 - 3 weeks. Keep the jar in the pantry shelf. Lightly shake the jar and turn it over every day or alternate days.

After the infusion is complete, strain the liquor from the fruit.

I, started to strain then realized that, had, not taken a pic, so this half jar.

Store the infused liquor in an air-tight jar/bottle in the refrigerator for up to three months.

Enjoy this chilled, this is super delicious!!
Check this space to see the recipes for how I used this infusion.

Labels: Cocktail, Pineapple, Rum, Homemade, Improv Cooking Challenge, International Cuisine  

For Improv Cooking Challenge July’s theme is  Pineapple and Rum. Check out what the other bloggers have made:  

• Bloody Painkiller by Palatable Pastime
• Goldilocks Cocktail by A Day in the Life on the Farm
• Homemade Pineapple Rum by Sneha's Recipe
• Pineapple Mojitos by Cookaholic Wife
• Pineapple-Rum Granita by Culinary Adventures with Camilla
• Pineapple Tiramisu by Magical Ingredients  

Homemade Limoncello

For past many months, wanted to make a Limoncello Cake, but could not since Limoncello isn't available here. With so many restrictions, virus spreading even more as days go by, things are difficult to get. While surfing the internet one day found a recipe of Homemade Limoncello, then researched this by seeing so many recipes on the net. At last made by own. The taste is so awesome, simply loved it, it taste exactly like the one I, enjoyed in Europe.

I, love this Homemade Limoncello! I kept the Lemon zest to age longer - for 3 weeks and then once the simple syrup was added another 3 weeks. Still did not strain the whole content, want it more flavor of lemon so will keep it for another 1- 2 weeks or so. Used only how much I wanted for this bundt cake - Torta al Limoncello With Homemade Limoncello.

Will make more Limoncello for Christmas, as soon as I, am able to get good quality Vodka. Had only 400Ml vodka in the house, so made it with that, but added 6 Lemon's zest ( I peeled them with a peeler), here we get medium size lemons/ not Meyer lemons in this season, but , if you happen to get big ones or Meyer lemons, add according to your taste. I feel the more the lemon zest the better the taste. Love the golden/ lemon hue this Limoncello has.

Ingredients
6 Lemons
400 Ml Vodka
For the Simple Syrup
¼ Cup White Sugar
½ Cup Water

Method

Zest the lemons ( I used the peeler to peel the lemons) and place it into a large glass bottle or jar. Pour in vodka. Cover and let infuse for 2- 3 weeks, at room temperature.
After three weeks, combine sugar and water in a medium saucepan. Bring to a boil, let is simmer for 2 minutes. Cool till it comes to room temperature.
Stir this syrup in Limoncello bottle. Seal the bottle with a cork. Let mixture age for another 2 - 3 weeks at room temperature. 

Decant/strain into glass bottle and seal the bottle with a cork.
See the beautiful color of this Homemade Limoncello has!!
When you want to enjoy this drink. Place bottled liqueur into the freezer. When icy cold, serve in chilled vodka glasses or shot glasses.
My Notes

Don’t toss the peels. I let them dry for an hour on a dry clean cloth, then roll them in caster sugar. You can use them for decoration. I pulsed them in my small grinder jar and have ready made lemon zest in a freezer. Do give this a try! You will love this flavor filled zest.

Labels: Homemade,  Cocktail, International Cuisine, Italy, Vodka, Lemon, Limoncello, Liqueur

Poached Prawn Cocktail#FishFriday

This one is so easy, creamy, delicious. A perfect party appetizer.
Ingredients 
150 Grams Large Prawns
3 Cups Water
A Sprig Curry leaves
½ Teaspoon Red Chilly powder
1 Cup Ice Cubes 
For the Dressing :
½ Cup Mayonnaise
1 Teaspoon Mustard Sauce
2 Teaspoons Tomato sauce
½ Teaspoon Honey
¼ Cup Chopped Parsley / Coriander Leaves
2 - 3 Prawns - chopped
To Serve
4 - 5 Lettuce leaves -  torn
Chopped Parsley / Coriander Leaves
Method  
To Poach the Prawns

In a large pan pour the water add the curry leaves, red chilly powder and salt bring this to rolling boil . Add prawns, let it boil till the prawns just start to turn pink. Take off flame, let the prawns stand in this water for a minute. 

Place ice cubes in a tray or bowl place the prawns on the ice to stop it from cooking and they are cooled completely. 
For the Dressing 

Mix all the above and add more as per taste.

Mix the dressing, chopped lettuce and chopped prawns . 

Fill the bottom of the glass/serving bowl with rough torn lettuce. 

Then the prawn dressing and finish off with a lettuce & prawn garnish with chopped parsley or coriander Leaves.

 Chill in refrigerator until serving

Labels: Shrimp, Prawns, Cocktail, Appetizer, Fish Friday, Delicious, Poached, Seafood/Fish

Poached Fish/Seafood - Event for Fish Friday Foodies, our Host is Wendy Klik
• Chamomile-Poached Sand Dabs with Candy Caps from Culinary Adventures with Camilla
• Herb Butter Poached Wild Salmon from Food Lust People Love
• Oven Poached Sole with Caper Sauce from Sid's Sea Palm Cooking
• Poached Cod Cantonese-Style with Chiles from Karen's Kitchen Stories
• Poached Prawn Cocktail from Sneha's Recipe
• Poached Salmon with Bourbon Cream Sauce from Palatable Pastime
• Tomato Basil Poached Fish from Making Miracles
• Tomato Poached Cod over Egg Noodles from A Day in the Life on the Farm

Blueberry Lemongrass Margarita#Improv

We do not get blueberries in winter. These berries arrive in summer. Here the summer has just began to start.
Used blueberries pie filling to make this cocktail.

The Lemongrass used is from my kitchen garden. It has a subtle citrus flavor  with a hint of spice. It works really nice in this drink without overpowering the blueberries or the tequila. This berry cocktail gives a lemony lift to a lightly sweet blueberry syrup. 

Single serving
Ingredients

1 Stalk Fresh Lemongrass
1/2 Cup Blueberry Pie filling
1 Cup Water
Juice of One Lemon
100 Ml Club Soda or Sparkling Water
60 Ml Silver Tequila

Method 

Trim lemongrass ends and peel away any tough outer leaves. Starting from the base end, cut stem into long 1-inch pieces. Smash each lemongrass piece once or twice with dull side of knife to bruise and break open.

Combine lemongrass, blueberries and water in a saucepan. Stir with wooden spoon, smashing some berries and bring it to a boil over medium-high heat. Reduce heat to medium-low and  let it simmer 10  to 15 minutes or until thickened and slightly syrupy.

Line strainer with two layers of cheesecloth, and set strainer over a bowl. Pour blueberry mixture into center of cheesecloth, and let drain completely, about 10 minutes. Pull together ends of cloth, closing them up around remaining fruit, and carefully squeeze out any remaining juice. Discard solids, and stir in lemon juice. Keep this in the refrigerator to chill. Use how much required and store the remaining the refrigerator.

In a cocktail shaker, 4 tablespoons blueberries lemon grass syrup , ice cubes, the tequila and give it a good shake. Pour this into your serving glass and top it with club soda.
Taste and add more syrup, or club soda if desired. 

Sip this drink on a hot summer afternoon or evening. Enjoy..

My Notes:

Since I,  used blueberry pie filling did not add sugar while preparing the syrup.  If you are using fresh or frozen blueberries then add sugar to your taste.

Labels : Cocktail, Blueberry, Lemongrass, Margarita, Improv Cooking Challenge
The #ImprovCookingChallenge is a monthly blogging event where two ingredients are assigned to a month. Bloggers can make any recipe they like as long as it features the two ingredients. If you are a blogger and would like to join us, please visit our Facebook page.

You can also read more about the event on our home page. If you’d like to see previous creations, check out our Pinterest board.


Check out what we made using blueberry and lemongrass as our ingredients this month

An InLinkz Link-up

Jamuntini /Jamun With Gin -Cocktail#FoodieExtravaganza

Jamuntini is Jamun with Gin which is a cocktail with a desi twist.  Jamun or Java Plum /Black Plum is an Indian Blackberry fruit that is purple in color and has a sweet and sour taste. 

When this theme was given by our Host Caroline Williams, for this month's Foodie Extravaganza,  this martini drink immediately  came to my mind and decided to make it, since this fruit is available only during this month.  

A twist to the regular cocktails for all those gin drinking ladies and gentlemen, here is a martini with a sweet and sour taste. This does not require any aerated drink. This is a delicious summer drink and it has a awesome color. Serve this Jamuntini for your weekend party and watch your guest relish in the beauty of this rich purple pinkish color.

Ingredients

60 ML London Dry Gin
7 - 8 Jamuns/Indian Blackberry- pitted
15 Ml Lime juice: 10 ml
20 Ml Simple syrup
Salt, Pepper and Chilly powder to rim
Ice to fill shaker

Method 

Muddle the jamuns in a cocktail shaker. Fill with ice, add the gin, lime juice and sugar syrup. Shake and double strain into a chilled salt rimmed cocktail glass. Serve immediately.
To Rim The Glass 

Run a slice of lemon over the rim of the glass.
Mix red chilly power to the salt as well and then rim the glass 
To make Simple syrup check here
Labels: Jamun, Gin, Foodie Extravaganza Party, Cocktail, Juices, Simple Syrup, Java Plum, Indian Blackberry

See all the other gin-spiration for today's Foodie Extravaganza:
Bulago Gin Breeze from Food Lust People Love
Gin-Steamed Bratwurst with Kraut Slaw from Palatable Pastime
Grapefruit Salty Dog with Fizz from Hardly A Goddess
Jamuntini from Sneha's Recipes
Raspberry Collins Cocktail from Caroline's Cooking
Shrimp Martini from A Day in the Life on the Farm

Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.