To make the strawberry puree, blend together - 2 cups of fresh or frozen California strawberries, 1 tbsp honey, and the juice of one lime. You can store this in the fridge for 3-5 days.
To make the rose & basil simple syrup boil - 1 cup water, 1 cup sugar, 3-4 basil leaves, and 2 teaspoons of rose water. Reduce by half. Remove the basil leaves and store in the fridge for up to three weeks.
For the Strawberry Rose margarita, mix 4 tablespoons of the strawberry puree with 1 tablespoon of the rose & basil simple syrup in 1 ½ cups of tonic water.
Hot Tip: The rose & basil syrup tastes great over vanilla ice cream too!
A must try recipe for all seafood lovers. You may have tried seafood many atimes but not roasted and infused with exotic spices and bursting with flavor. Impress your friends and family with a recipe by Bobby Geetha.
The talented chef has amazing work experience in leading fine dining, smart casual, brasserie, café, and dark kitchens outlets. Chef Bobby Geetha has worked with some of Europe’s best Michelin-starred chefs. He is one of the best consultant chefs in the UK and Middle East.
A real delight for meat lovers, the Butter Chicken Quesadilla brings you a taste of fusion combining flavors of India as well as Mexico. It doesn't get better than exploring two worlds in one dish which is bursting with flavor.
Iced Coffee done differently with lots of milk, cinnamon, cream, and sugar and even flour. It's coffee with a cake feel in your mouth. Try the recipe today.
This decadent chocolate coffee cake will definitely have you coming back for more. It's got layers of chocolate with cream and coffee that make the cake rich, fluffy, and moist making it a perfect go to pair with tea or coffee.
