Sorrel Juice – TRY A NEW RECIPE

I’m back!!! Bringing back with me the Tropical touch to Try a new recipe Tuesdays. Thank you Tammy for filling in for me while i was ill. Mind if i take it easy my first day back? And also share with you my favorite drinks?

Today we are making Sorrel Juice!

Nothing says Christmas like Sorrel juice to me because the crop matures in December, that’s the only time of year the fruit (called Roselle in other parts) is available to me. I wait 11 months for this! You can probably find the dried fruit at a Caribbean or African market near you, if you can get a hold of some i encourage you to try this. 

You will see that i make a ‘concentrated’ form of the juice, using little water at first, with instructions to dilute later on. My first time making this recipe i used too much water, the taste of the fruit was hardly infused into the juice and there just no fixing that. That was a sad day. So less is more with the water during the boiling/seeping stage. You can always dilute it later on.


The juice can be stored in the fridge for up to two weeks but believe me it won’t last that long, you’ll drink it all up!

Sorrel Juice

by Gigi 
Keywords: steam

2 cups Sorrel
2 Cups water for steaming/steeping
1 more cup of water to dilute
4 cloves
1 tsp grated ginger
piece of cinnamon stick
1 cup of sugar – Start with half cup and stop when you you get to your desired sweetness

    Instructions
    • Bring 2 cups of water to boil in deep sauce pan
    • Add Sorrel, Cloves, Ginger and Cinnamon
    • Boil for 5 minutes.
    • Turn stove off and let steep in covered sauce pan for 5 hours (over night is best).
    • Strain and squeeze all liquid from the Sorrel
    • Sweeten and dilute to your taste
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    Apple and Almond Cake

    I’m so happy to be guest posting for Our Krazy Kitchen and Save Room for Dessert.  Dessert I believe is very necessary in life.  A mouthful of a luscious dessert is a little treat which can make a meal memorable. Alternatively a sweet pick-you-up in the mid afternoon with a cup of tea is a tradition I grew up with in England and happily continue to this day! 

    I hope you enjoy this apple and almond cake, it’s a lovely flavor combination and tastes just as good the next day – if it lasts that long.

    Ingredients.

    2 sticks unsalted butter (room temperature if possible)
    1 1/2 cups sugar
    Zest of an orange
    4 eggs
    1/4 cup sour cream
    Juice of an orange
    1 1/2 cups all purpose flour
    1/4 cup ground almonds
    1 teaspoonful cinnamon powder
    1/2 teaspoonful allspice
    Pinch of salt
    1 1/2 teaspoonfuls baking powder
    1/2 teaspoonful of baking soda
    1/8 cups flaked almonds
    2 large or 3 medium apples (peeled and chopped)
    1-2 teaspoonful sugar (for sprinkling)

    Heat the oven to 350 F

    Cream the butter, sugar and orange zest together until really light and creamy.

    Add the eggs, one at a time, scape the bowl down after each addition.  Beat well.

    Peel and chop the apples, rub with lemon juice to stop the apples turning brown.  Set aside.

    Combine the sour cream and orange juice in a measuring jug.

    Combine the flour, ground almonds, cinnamon, allspice, salt, baking powder and baking soda in another bowl.

    Pour half the flour mixture into the butter mixture and gently combine.  Add the sour cream mixture, combine but do not over mix.  Add the rest of the flour mixture and gently combine.

    Toss half the apple slices in a teaspoon of flour and fold into the batter.

    Pour the mixture into a greased, 11 inch springform pan.  Arrange the rest of the apples in a pattern on the top.  Scatter the sliced almonds and a tablespoon of sugar on top.

    Bake for 50 minutes to an hour.  The cake is done when risen and golden and a wooden tooth pick inserted comes out clean.

    Cool in the pan for 10 minutes or so, then remove and cool on a cooking rack. 

    Dust with confectioner’s sugar before serving and a dollop of whipped cream.

    Enjoy.

    WEEKLY MENU

    Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

    		 DATE BREAKFAST LUNCH DINNER
    Monday 1/16 CEREAL SANDWICHES TEX MEX MEATBALL SOUP
    Tuesday 1/17 TOAST LEFTOVERS SWEET CORN SOUP
    Wednesday 1/18 YOGURT SOUP TUNA MELTS & TOMATO BISQUE
    Thursday 1/19 FRUIT CHEESE & FRUIT FRIED EGG SANDWICHES
    Friday 1/20 OATMEAL SANDWICHES TUNA CAKES with FRENCH REMOULADE SAUCE
    Saturday 1/21 BACON & EGGS LEFTOVERS CHILI & CORNBREAD
    Sunday 1/22 PANCAKES & BACON C.OR.N. CRAB CAKES with FRENCH REMOULADE SAUCE

    Crockpot Chicken Fettucine

    Chicken Fettucine Recipe from Holly
    1 package of fettuccine
    1 package of cream cheese
    Cream of mushroom soup
    Packet of Italian dressing
    Modifications:
    -Mushrooms
    -Diced tomatoes
    -A dash of crushed red pepper flakes
    Directions: Cook chicken breasts in the crock pot with 1 cup of water and the packet of Italian dressing for 90 minutes (2 large chicken breasts for 4 people should work). Heat the cream of mushroom or chicken soup, bar of cream cheese, mushrooms, and diced tomatoes until all melted. Add the soup mixture to the chicken and cook on low for 1 hour.
    Cook the noodles as directed and serve chicken mixture over noodles.

    Here’s what you’ll need:

    Put the Italian seasoning mix in the crockpot.

    Add 1 cup of water

    Add the chicken and let it cook for about an hour.

    Once the chicken has cooked for a bit, add fresh mushrooms.

     Pour the cream of mushroom soup, diced tomatoes (drained) and cream cheese into a pan and let it mix until smooth.

    Pour the soup mixture in with the chicken and mushrooms.

    Once the chicken is cooked through (about 2-3 hours), cook some fettucini noodles according to the package directions.
    Here’s what you’ll end up with:

    This fettucine was SO good and so simple to make. I liked the fact that it didn’t have heavy cream in it, it somehow felt healthier.  The Italian seasoning package really gave it great flavor and I did not have to add any garlic or onions or even salt.

    The tell-tale sign in my household . . . even the kids liked it!