Friday, December 27, 2013

Powerful Red

The combine of beetroot, carrot and orange is amazing. You can taste the sweetness of beetroot, distinctive taste of carrot, and the freshness of orange. The beetroot taste is more dominant. You don’t need additional sugar as the natural sugar from beetroot is enough.


  • 200 gr Beetroot.
  • 2 Carrots.
  • 1 Large Orange.
  • Ice cubes.

Thursday, December 26, 2013

Refreshing Pale Green

The mixture a melon, lime juice and mint is extraordinary. It is so refreshing. You can replace the white melon with the salmon-coloured melon if you like. You will have the same taste, just a different colour.


  • ¼ of Melon (any kind)
  • juice of 2-3 limes
  • a bunch of fresh mint leaves
  • 50 ml ice water
  • sugar syrup if you like.
  • Ice Cubes

Wednesday, December 25, 2013

Ginger Power

Ginger is not only a great root herb, but it is also one of the best natural cures for indigestion. By mixing with pineapple and carrot it will totally make you zing.


  • 1 pineapple.
  • 4 thumb size pieces of fresh ginger.
  • 4 medium carrots.
  • ice cubes.

Monday, December 23, 2013

Avocado chocolate smoothies

If you are not able to make dessert for your dinner party, try this avocado smoothie with silky dark chocolate. It is really divine. It inspired by the typical Indonesian drink of avocado juice, sugar and milk. Originally, liquid milk, such as “susu bendera”, is used for this juice but I prefer to use fresh milk and real chocolate.


  • 1 large ripe avocado
  •  50 milk fresh milk
  • 2 table spoons sugar
  • 50-70 gram lindt dark, chocolate (melted)
  • ice cubes

Sunday, December 22, 2013

An Exotic Alternative to the traditional holiday dinner


The second course of lamb shank is surprisingly easy to prepare. The most important point is cooking this dish on a low heat for 2.5 – 3 hours.

To complement the lamb, I suggest roast or mashed potatoes and braised red cabbage. Simmer the cabbage with a little garlic in olive oil with raisins and first heat the raisins through thoroughly in 100ml water.

Add a touch of cloves and cinnamon powder and season with salt and black pepper. This side dish adds a wonderful red colour and the sweet taste of spices, both of which are associated with this special time of year. 

Dessert is a true ‘eats meets west’ affair, a fresh and light passion fruit and lime panna cotta, blending the tastes of tropical and temperature climates. Best of all this is a meal that meal easy; you can actually prepare and cook the lamb and make the dessert a day before, to give you more time to enjoy just being with the family.

I hope you enjoy these recipes and wish all readers joy and good eating for the festive season.