Feelin’ hot, hot, hot!

Light bites — not heavy on the tummy and devoid of excess oil — are the pop picks this season. Here’s one from the The Street at The Park.

Pesto Marinated Chicken Finger Wrap With Caramelised Onion and Rocket Lettuce

Ingredients

* Basil 80 g
* Garlic 2 cloves
* Pine nuts/ walnuts 30 g
* Parmesan 40 g
* Olive oil 40 ml
* Salt to taste
* Onion (finely sliced) 40 g
* Rocket lettuce 30 g
* Chicken supreme 8 pieces
* Tortilla wraps 4
* A pinch of sugar

Method

•Make a paste of the basil, garlic, pine nuts, Parmesan, olive oil and salt to make the pesto sauce. It should have a slightly grainy texture.

•Marinate the chicken in the pesto and keep aside.

•Now, saute the onions in oil and add a pinch of sugar. Cook till caramelised.

•Grill the pesto-marinated chicken in a pan.

•To assemble, take a tortilla wrap and place the chicken in the centre. Top up with caramelised onion and few rocket leaves.

•Roll the wrap and serve.

On the platter at all Mama Mia! outlets this summer are fresh fruit sundaes, fruit burst coolers and fresh fruit juices. The gelato stop shares a summer favourite.


Black Currant Soda Pop

Ingredients

* Black currant syrup 3 tbsp
* Chilled soda, one bottle
* Vanilla gelato

Method

•In a tall glass, pour the black currant syrup (we recommend Manama or any other available in the supermarkets).

•Top with chilled soda.

•Add one scoop of Mama Mia! French Vanilla Gelato. Any other vanilla gelato works equally well.

•Stir and serve with a straw and long spoon.

We all scream for ice cream! The top pick of the season, ice creams are the fastest way to cool down — and the tastiest, too! Kunal Pabrai of Fresh & Naturelle ice creams shares his grandmother’s recipe for mango ice cream. “I guess it’s the TLC (tender loving care) that makes it tastier than any other ice cream,” he smiles.

Home-made Mango Ice Cream

Ingredients

* Whole milk powder (Amulya/Everyday) 150 g
* Full cream milk 250 ml
* Mango pulp 200 g
* Sugar as needed

Method

•Mix mango pulp, milk powder, full cream milk and blend in mixer till smooth.

•Add sugar to taste.

•Pour into a bowl and freeze for 30 minutes.

•Take out and beat with whipper. Freeze again and after it is nearly frozen, take out and whip once again.

•Put into freezer for final setting.

“This cool and refreshing sandwich is an ideal way to end a fun-filled hot summer day,” says Pooja Baid of Piccadilly Square. Simple to make and nutritious, too, these vegetables should cool you down. Team it with an Orange and Mint Julep.


Pita Pockets

Ingredients

* Shredded cabbage or iceberg lettuce 20 g
* Shredded de-seeded tomato 20 g
* Shredded capsicum 10 g
* Diced cottage cheese 10 g
* Sprouts 10 g
* Vinegar 1 tbsp
* Lemon juice half tsp
* Coriander 5 g
* Salt and pepper to taste
* 1 pizza base, cut into semicircles

Method

•Toss the cabbage, tomato, capsicum, cottage cheese, sprouts and coriander in a bowl. Whisk the vinegar, lemon juice, salt and pepper in a separate bowl, and add the vegetables. Toss the salad and adjust the seasoning to taste.

•Split open and stuff each pita half with about half cup of the salad mixture; sprinkle with pepper and serve immediately.

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