PALM DRINKS RECIPES

Name: Palm Springs Date Shake
Yield: 2 Servings
Ingredients: ¼ cup walnuts; ½ cup Deglet Noor or Medjool dates, pitted; Pinch of ground cinnamon; Pinch of kosher salt; 1 cup vanilla ice cream

PALM SPRINGS DATE SHAKE RECIPE | BON APPéTIT

Palm Springs Date Shake Recipe | Bon Appétit image

Attention: This is not a smoothie, but you can have it for breakfast if you want.

Provided by Andy Baraghani

Yield 2 Servings

Number Of Ingredients 5

Ingredients

¼ cup walnuts
½ cup Deglet Noor or Medjool dates, pitted
Pinch of ground cinnamon
Pinch of kosher salt
1 cup vanilla ice cream

Steps:

Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until slightly darkened in color and fragrant, 8–10 minutes. Let cool.
Meanwhile, place dates in a small bowl and add ½ cup hot water to cover; soak 10 minutes to soften.
Blend walnuts, dates with their soaking liquid, cinnamon, and salt in a blender until a coarse paste forms. Add ice cream and ¾ cup cracked ice and blend until smooth. Divide shake between 2 glasses.

BEEF PHO RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD

Beef pho recipe - Recipes and cooking tips - BBC Good Food image

Try making this delicious Vietnamese broth as something different for dinner. It's full of classic Asian flavours along with sirloin steak and noodles

Provided by Elena Silcock

Categories Dinner, Main course

Total Time 1 hours 10 minutes

Prep Time 25 minutes

Cook Time 45 minutes

Yield 2

Number Of Ingredients 16

Ingredients

1l low salt beef stock
1 large onion, peeled and cut into quarters
large thumb-sized piece ginger, peeled
1 cinnamon stick
2 star anise
1 tsp coriander seeds
½ tsp cloves
230g sirloin steak
1 tsp palm sugar
1 tbsp fish sauce
1 ½ tbsp soy sauce
200g flat rice noodles
2 spring onions, shredded
1 small red (bird's-eye) chilli, finely sliced
handful each of Thai basil and coriander
1 lime, cut into wedges

Steps:

Tip the beef stock along with 500ml of water into a large saucepan. Sit the onion and ginger in a frying pan over a high heat and char on all sides, around 3-5 mins (you can also do this under your grill). Once charred, add to the beef stock. In the same pan, toast the spices for 2-3 mins and once they begin to smell fragrant, add them to the beef stock as well. Bring the stock to the boil, then turn to a simmer and cook for 30mins before straining.
Meanwhile, cut the fat from the steak and wrap in cling film, then put into the freezer for 15 mins – this will make your steak really easy to slice! Slice it thinly, then cover with cling film again and pop into the fridge.
Taste the beef stock and use the palm sugar, fish sauce and soy to season. Cook the noodles according to package instructions and split between two bowls, topping each with the sliced beef. Bring the stock to the boil and then pour into the bowls (the heat will cook the beef). Top each with the spring onions, chilli slices and herbs. Serve with the lime wedges to squeeze over.

Nutrition Facts : Calories 471 calories, FatContent 18 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 44 grams carbohydrates, SugarContent 15 grams sugar, FiberContent 6 grams fiber, ProteinContent 29 grams protein, SodiumContent 3.83 milligram of sodium

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Try making this delicious Vietnamese broth as something different for dinner. It's full of classic Asian flavours along with sirloin steak and noodles
From bbcgoodfood.com
Total Time 1 hours 10 minutes
Category Dinner, Main course
Cuisine Asian, Vietnamese
Calories 471 calories per serving

Taste the beef stock and use the palm sugar, fish sauce and soy to season. Cook the noodles according to package instructions and split between two bowls, topping each with the sliced beef. Bring the stock to the boil and then pour into the bowls (the heat will cook the beef). Top each with the spring onions, chilli slices and herbs. Serve with the lime wedges to squeeze over.

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1. Place a griddle pan on a medium-high heat to warm up. 2. Once hot, carefully add the corn and cook for around 15 minutes, or until hot through and lightly golden all over, turning with tongs regularly for even cooking. 3. Remove to a chopping board and leave to cool slightly. 4. Hold the charred corn steady on the board using a tea towel to protect your hand, then carefully run a knife down the sides to cut off the kernels, then put the kernels in a mixing bowl. 5. Pick and roughly chop the coriander leaves, discarding the stalks, then add them to the bowl. 6. Cut the chilli in half lengthways. 7. Hold the stalk end of each half steady, then run a teaspoon down the cut sides to scoop out the seeds and white pith. 8. Finely slice half the chilli, place in the bowl (save the rest for another recipe), then wash your hands thoroughly. 9. Trim and finely slice the spring onions, then add to the bowl. 10. Chop up the tomatoes and add them to the bowl with a tiny pinch of salt. 11. Cut the limes in half. 12. Squeeze all the juice into the bowl, drizzle over the extra virgin olive oil and mix well, then serve.

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