Lemon Drop


  • 4 cl vodka
  • 1 cl lemon juice
  • 1 tsp sugar

Shake with ice, transfer to glass and serve.

use a lemon slice as a garnish.

ENJOY YOUR MEAL

Popular posts from this blog

HOMEMADE CHEESE BURGER WITH HAM/BACON

Image
  Ingredients for Meatballs 1,1 lb ground beef 1 red onion 1 teaspoon ketchup Fenugreek apart from 5-6 slices of pastrami 2 pinches of salt 1 pinch of black pepper   Ingredients for Top 1 tablespoon of butter 5-6 pieces of ham 3 slices of cheddar cheese 3 hamburger buns For the meatballs, dice the onion, put some olive oil in the hot pan and cook it until it caramelizes. Then add caramelized onions, ketchup, fenugreek outside of pastrami, salt and pepper to the ground beef and knead well. If fenugreek is lacking for you, you can also use powdered fenugreek. When your meatballs are ready, divide them into 3 equal parts and shape them into hamburger patties. Heat a pan. Seal your meatballs front and back according to the degree of cooking you want. Then bake in a preheated oven at 356 degrees according to the degree of cooking you want. 2-3 minutes before taking it out of the oven, place the cheese on it and melt the cheese. Soak your breads in the ...
Read more

Sprouting Cauliflower "Shawarma"

Image
  FOR THE CAULIFLOWER   Caulilini (sprouting cauliflower) or organic cauliflower florets: 1 lb   Shawarma seasoning: 2-3 dashes   Extra virgin olive oil: 1 tbsp   Atlantic sea salt: 1-2 pinches   Black raisins: 2 tbsp   FOR THE SJUG SALSA VERDE   Mint: 1 bunch (chopped)   Parsley: 1 bunch   Garlic : 2 cloves (finely chopped)   Champagne vinegar: 3 tbsp   Serrano pepper: 1 (finely chopped)   Lemon: 1 (juiced)   Extra virgin olive oil: 1/2 cup   Salt: to taste   FOR THE TAHINI SAUCE   Raw tahini (preferably Har Bracha): 1/4 cup   Ice-cold water: 1/2 cup   Lemon: 1 (juiced)   Salt: to taste Prepare the Cauliflower Blanch the cauliflower florets in salted boiling water for 2 minutes, then immediately transfer them to an ice bath to stop the cooking process. Drain and pat dry. Toss the cauliflower with shawarma seasoning and olive oil in a large bowl. Sp...
Read more

Spicy Sichuan Konjac Noodles

Image
  1/4 cup tahini 1/4 cup soy sauce 4 cloves garlic 1 tablespoon dry sherry 2 tablespoons honey 1/4 teaspoon Sichuan pepper powder 2 teaspoons grapeseed oil 1/4 pound ground pork 2 scallions, sliced, white and greens divided 2 teaspoons grated ginger 12 ounces konjac (or shirataki) noodles 1/4 cup peanuts 1/2 teaspoon chili oil Gather the ingredients. Whisk together the sesame paste, soy sauce, half of the garlic, sherry, honey, and Sichuan pepper powder in a medium bowl until it is completely incorporated; set aside. Heat the grapeseed oil in a large saute pan. Add the ground pork, remaining garlic, scallion whites, and ginger to the pan. Cook, undisturbed, until the bottom of the pork is browned, then break up the pork and continue to cook, stirring until the pork is cooked through and no longer pink.. Transfer the pork to a plate, leaving any fat behind. Add half of the Sichuan sauce to the pan along with 1/4 cup water. Add the konjac noodles and cook, stirring frequently, ...
Read more