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Recipes to keep you cool this summer

By admin | October 17, 2017

The weather is getting HOT! so make the most of the opportunity to enjoy these summer recipes.

Avocado and prawn salad with green goddess dressing

avocado-and-prawn-salad-with-green-goddess-dressing-100662-1 (1)

Image: Taste.com.au


500g peeled green prawns (tails intact)

1 long fresh red chilli, finely chopped

2cm piece fresh ginger, peeled, grated

1 garlic clove, crushed

2 limes, rind finely grated, juiced

60ml (1/4 cup) extra virgin olive oil

3 avocados

1/3 cup fresh coriander leaves, chopped

1/3 cup fresh mint leaves, chopped

1 1/2 tablespoons finely chopped fresh chives

60ml (1/4 cup) TCC Coconut Milk

2 tablespoons water

450g papaya, deseeded, cut into wedges

1 iceberg lettuce, cut into wedges

2 teaspoons honey

Toasted macadamias, chopped, to serve



Step 1

Combine the prawns, chilli, ginger, garlic, rind from 1 lime and 1 tbs of the oil in a bowl. Season. Set aside to develop the flavours.

Step 2

Meanwhile, coarsely chop 1 avocado. Process with the coriander, mint, chives and 2 1/2 tbs lime juice in a food processor until almost smooth. Add the coconut milk, water and 1 1/2 tbs of the remaining oil. Season and process until mixture is smooth and well combined.

Step 3

Cut remaining avocados into wedges. Drizzle with a little of the remaining lime juice to prevent discolouration. Arrange with papaya and lettuce on a serving plate.

Step 4

Combine honey and 1 tbs of the remaining lime juice in a bowl. Heat the remaining oil in a large non-stick frying pan over medium-high heat. Cook prawns, turning, for 4 minutes or until prawns change colour and are cooked through. Transfer to a plate. Drizzle with the lime mixture.

Recipe source: http://www.taste.com.au/recipes/avocado-prawn-salad-green-goddess-dressing/22d76731-fada-43ce-82ca-5e04a0360d7c?r=recipes/summerrecipes&c=1f0714cf-8f05-4b40-9b56-552b6e0e810b/Summer%20recipes


Summer Melon Ices


Image: Donna Hay


2 Tablespoons Lemon Juice

150G Watermelon seeded and chopped

150G Rockmelon seeded and chopped

Basic Sugar Syrup

½ Cup (110G) Caster (superfine) Sugar

¾ Cup (180ML) Water


Step 1

To make the basic sugar syrup, place the sugar and water in a small saucepan over low heat and stir until the sugar is dissolved. Increase the heat to high and bring to the boil for 1 minute. Set aside to cool completely (makes 1 cup, but you will only need ½ cup for this recipe). Pour half the cooled sugar syrup and lemon juice into a jug and stir to combine.

Step 2

Place the watermelon and half the lemon syrup into a blender and process until smooth. Pour the watermelon mixture into 8 x ⅓ cup-capacity (80ml) ice block moulds, insert ice block sticks and freeze for 4 hours. Place the remaining lemon syrup and the rockmelon into a blender and process until smooth. Pour over the watermelon and freeze for a further 4 hours or until frozen. Makes 8.

Recipe Source: https://www.donnahay.com.au/recipes/desserts-and-baking/ice-cream/summer-melon-ices



Summer fruit pavlova


Image: Taste.com.au


600ml thickened cream

1/2 cup (125ml) passionfruit pulp, strained

500g Coles Bakery Pavlova

1 mango, stoned, peeled, thinly sliced

1/4 pineapple, peeled, thinly sliced

1 kiwifruit, peeled, thinly sliced

2 passionfruit, extra

Small mint leaves, to decorate

Shaved white chocolate, to decorate


Step 1

Use an electric mixer to whip the cream in a large bowl until firm peaks form. Fold through the passionfruit pulp.

Step 2

Place the pavlova on serving platter. Top with the cream mixture. Decorate with mango, pineapple and kiwifruit. Use a knife to cut the passionfruit in half. Use a small spoon to remove the pulp and transfer to a bowl. Drizzle the pulp over the pavlova. Decorate with mint and chocolate. Serve immediately.

Recipe source: http://www.taste.com.au/recipes/summer-fruit-pavlova/r3Kv8IYf?r=recipes/summerrecipes&c=1f0714cf-8f05-4b40-9b56-552b6e0e810b/Summer%20recipes


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