© ejmorris 2002, 2004
Yoghurt Shake (lassi)
- 1 ripe mango (or fruit of your choice)
- pinch ginger (optional)
- sugar to taste (optional)
- 4 or 5 large spoons of plain yoghurt
- Peel and core a ripe mango (or peach, strawberries, banana, apricot...). Put in a blender and puree. Add ginger and sugar if you want.
- Add yoghurt and whir briefly to blend.
- Pour into a glass. Garnish with a mint leaf if you are feeling festive.
Irish Cream - revised 26/9/2004
- 2 eggs
- 1 c Irish whiskey
- 250 ml (1 c) heavy cream
- 500 ml (2 c) 10% cream
- 1 300 ml tin unsweetened condensed milk
- 1 Tbsp cocoa powder
- 2 Tbsp camp coffee *
- 2 Tbsp honey
* "Camp coffee" is a bottled syrup made from sugar, water, coffee and chicory.
- Put eggs in a double boiler that is over smiling boiling water and whisk constantly until you see the eggs get frothy and starting to thicken slightly - about twice as thick. But you don't want to go as far as even beginning to get scrambled eggs. Take off the heat and allow to cool to room temperature.
- Put all the ingredients into a blender and whir til smooth. Refrigerate. (I wouldn't keep it much longer than a week.)
I urge you (or anyone who has imbibed any of this concoction) never to be allowed to operate any sort of vehicle after partaking of this disgrace. Pour yourself into the back seat of a taxi or onto public transport to get home.
You can use Irish Cream to make a layered drink called an Abracadabra, served in a pony glass. I used to love "Abracadabras". As I recall, it was 3 parts Irish cream, 1 part amaretto, 2 parts brandy. (Or was it 3 parts Irish cream, 1 part amaretto, 2 parts Cointreau??? It's been so long since I saw one that I can't remember....) To layer the drink (this takes practice and your time is probably better spent learning to do other things) pour the Irish cream in the glass. Carefully pour the amaretto over the back of a spoon and into the glass. Carefully pour the brandy (or was it Cointreau?) in the same fashion. I don't think I was ever very successful at achieving this myself but I know that bar tenders could do it easily.