March is a month that I usually look forward to for lots of different reasons, but mostly because its the time when vegetable growers get going in the garden with seeds and digging, but this year I cannot wait for it to be over.
I have so much on in relation to work, not that i wish to grumble as it will all be beneficial in the long term but its been taking over my evenings and some weekends too. I don't seem to have very much time for myself at the moment and the things I love to do. So without meaning to wish time away, I am looking forward to April and a proper holiday. Its also quite dark by the time that I get home, so photographs of food that I am making from scratch are not getting pictured and therefore not shared through blogging, so my heart sinks a little when it comes to blogging.
I do however have a Broccoli Cheese Soup to share. This was made over the weekend.
I've mentioned many times that I am not overly keen on the bushy broccoli heads (preferring the stalks), but when cooked down and pureed. I enjoy it. D also enjoyed this soup, especially the addition of grated cheese on top.
I know many people are indulging in iced teas and iced lattes, frappacinos and the like, but I have been indulging in sweet Lassi's lately. Remember my Strawberry and Black Pepper Lassi.
Well with plenty of rhubarb still growing in my garden, it was inevitable that a rhubarb flavoured one would appear on my blog. My husband is not a fan of milky drinks, but he was swayed into trying a sip when he cottoned on to the fact that this lassi was going to be made with home-grown rhubarb. Well this sip soon turned into a large glass. He liked it very much, especially the sharp twang from the rhubarb and the yogurt.
Lassi is appearing all over now as a alternative cooling drink to milkshakes on many trend setting café menu's. Well in the last few days I have made two variations of my own. Today I will share my Strawberry and Black Pepper Lassi and later in the week my Rhubarb, Rose and Vanilla one.
Lassi - for the un-initiated is a south Asian sweet, sour and salty yogurt based drink, I guess I would sort of describe it as alternative to milkshake. It is traditionally made up of a blend of home-made natural yogurt, water or milk and seasoning and used to be made by hand with a wooden whisk/stirrer/frother, all I can say now is thank goodness for the food blender/processor as it just takes moments to make.
I grew up drinking both the savoury version flavoured with salt or cumin; or the sweet one enhanced with sugar and almonds. Sometimes my mother would vary it with fruit, namely with mangoes from Pakistan. It was always, always made with home-made yogurt, but I have to say I am not as organised as my mother and my natural yogurt comes from a tub - not the same for sure, but it will do as a substitute for my Strawberry and Black Pepper Lassi.
My strawberry and black pepper lassi was with strawberries that I had just picked from my own garden. Initially it was just going to be a simple strawberry lassi, but felt it was lacking something - so a twist of black pepper was added. It certainly perked me up.
As I was taking a photograph of my Strawberry and Black Pepper Lassi, Moggy - the cat who has adopted us came up out of curiosity, so of course I had to snap a photograph of her too.
Strawberry and Black Pepper Lassi
Serves 2
Ingredients
Handful of fresh, hulled strawberries
160g homemade yogurt or natural live yogurt such as Henna. (Its not a heavy yogurt like Greek Yogurt and is good to use in smoothies or to use for marinades)
180ml milk
Sugar, honey or maple syrup to taste
Twist of fresh black pepper (do not use the powder form here)
Optional: ice cubes
Method
Blend all the ingredients (except for the black pepper and ice cubes) in a food blender until smooth. Taste, tweak and adjust to suit your taste buds, blitz again if necessary. Pour over optional ice-cubes for a cooler drink and add a twist of black pepper, stir well before drinking.
