Gin with passion fruit

Passion fruit gin: can you? Yes you can! This drink was born during the 2018 World Cup and was even named 'Brazilian'!

This is a recipe for Canarian gin and tonic that super combines with the happy hour of a hot summer day, as it helps to refresh a lot and is still very tasty! The sour and sweet flavor of passion fruit combines with the tartness of gin, complemented by the irresistible aroma of lemon and mint. If you like gin recipes, I'm sure you'll want to try this drink!

Continue here at TudoReceitas and see how to make gin with passion fruit in a very simple way and with all the tips to make it perfect!

Ingredients for making Gin with passion fruit:

 400 milliliters of tonic water

 200 milliliters of good quality gin (4 servings)

 4 tablespoons of passion fruit pulp

 2 lemons

 4 sprigs of fresh mint

 2 cups of ice cubes

How to make Gin with passion fruit:

Separate 4 glasses of gin and place 4-5 ice cubes, 50 ml of gin and 1 tablespoon of passion fruit pulp in each one, with or without the seeds.

Tip: the traditional gin cup is a large cup, 500 to 600 ml in capacity, with a long stem and a wide, round cup. If you don't have it, prefer to use a large glass, so it's easier to mix the ingredients.

Then add 100 ml of tonic water to each cup, preferably letting the tonic water run through the ballerina spoon, so as not to lose gas.

Tip: If you don't have this spoon, simply pour the tonic water right along the rim of the cup.

Mix gently and finish decorating each bowl with 1 lemon zest or 1 sprig of mint, if you like, a little passion fruit. Serve then, to enjoy this drink with passion fruit very cold!

Looking for more gin drink recipes? See how to do it:

Gin and tonic with spices

orange gin and tonic

Strawberry gin and tonic

Tip: did you like this passion fruit gin and tonic recipe? Leave your comment below and upload a photo of your finished gin and tonic!

If you liked the Passion Fruit Gin recipe, we suggest you enter our Gin and Tonic category. You can also visit a list of the best Brazilian recipes. You may be interested to read about the roasted corn recipe/ chocolate chiffon cake recipe/ ice cream alfajores recipe/ covered rice recipe/ rice with chicken recipe/ Astragalus, properties and benefits.

Fish Ceviche Recipe

Ceviche is a typical Peruvian dish known and reproduced in all parts of the world. It is generally made with white fish but you can also use seafood such as octopus ceviche or make it vegan, such as banana ceviche or cauliflower ceviche. This time we show you the most classic recipe, fish ceviche, if you haven't tried it yet, you have to do it, you won't regret it.

Ingredients to make Fish Ceviche:

 150 grams of Tilapia or grouper fillet

 ½ unit of Red Onion

 ½ unit of Avocado

 2 units of Lemon

 15 grams of coriander

 1 pinch of minced chili

 Banana chips

 1 pinch of Salt and Pepper

How to make Fish Ceviche:

Before making this delicious fish ceviche, the first step is to get all the ingredients ready.

Cut the tilapia fillet into small cubes, add to a plastic container, add the lemon juice and a little salt. Put in the fridge and refrigerate for 20 minutes until the fish is cooked with the lemon and its color changes to white.

It is time to add the onion cut into feathers and the finely chopped coriander, mix very well.

Finally add the avocado cut into small cubes and the finely chopped chili pepper to taste. Mix carefully, correct the flavor with salt and pepper.

Serve the fish ceviche and accompany with banana chips. This dish is ideal for dinner time or as a starter. If you liked this recipe, have any comments or concerns, give us your opinion.

If you liked the Fish Ceviche recipe, we suggest you enter our Ceviche Recipes category. You can also visit a selection of the best Peruvian recipes. You may be interested to read about the Peruvian Sillao Beef  recipe/ Pork Carapulcra recipe/ roasted milk recipe/ condensed milk recipe/ Peruvian bread pudding recipe.

Fish Chicharrón Recipe

The fish chicharrón is a recipe from Peruvian cuisine that is very easy and quick to prepare. This dish is made with fish fillet covered in cornmeal, which gives it a crunchy texture reminiscent of the typical pork rind. For this recipe it is advisable to use sole, hake or some other type of fish that is firm to prevent it from falling apart when cooking. Keep reading to discover the step by step of how to prepare fish chicharrón,

Ingredients to make Fish Chicharrón:

 500 grams of Sole

 250 grams of Corn flour

 ½ teaspoon of Pepper

 ½ teaspoon of Salt

 ½ teaspoon rosemary

 ½ teaspoon garlic salt

 Vegetable oil

How to make Fish Chicharrón:

You will see that preparing this recipe is very easy since it is basically about "breading" the fish, but the flavor and texture obtained are totally different from anything you have tried. The first thing we will do to prepare the fish pork rinds is to cut the sole fillets into cubes about the size of a bite.

Tip: Dry the fish slightly to remove excess water, especially if it is frozen fish.

Place the flour in a bowl and mix together with the pepper, salt, rosemary, and garlic powder.

Add the fish and cover well with the flour.

Fry the pieces of fish in a pan with enough oil already hot. Fry the fish rinds until they appear golden brown and feel firm.

Drain excess oil from pork rinds before serving. You can use absorbent paper for this.

Serve the fish pork rind as a starter or snack accompanied by mayonnaise, lemon and hot sauce, don't forget to eat it while it's hot. We hope you enjoy this Peruvian recipe and if you have any questions, opinions or think we could improve it, please write us your comments.

If you liked the recipe for Fish Chicharrón, we suggest you enter our Sole Recipes category. You can also visit a selection of the best Peruvian recipes. You may be interested to read about the Chicken stir fry recipe/ Majarisco norteño recipe/ Oat bread recipe/ Olluquito recipe/ Peruvian lemon pie recipe.

Asian pasta salad

A delicious pasta salad enriched with vegetables, mushrooms, aromatic herbs and an irresistible sweet and sour sauce. A true poem of taste and aromas.

Ingredients

Main course For 4 people

2 limes

3 tablespoons of Sweet and Sour sauce

2 tablespoons of oil

salt

4 l of water

2 sachets of 85g chicken flavoured instant soup

1 red pepper

4 radishes

2 spring onions

2 stalks of celery

150 g of white mushrooms

1 bunch of herbs, e.g. for salads or Asian dishes

How to proceed

Preparation:

ca. 25 minutes

Squeeze the limes. Mix the juice with the Sweet and Sour sauce and the oil and season with salt.

Bring the water with the spices contained in the soup sachets to a boil. Boil the pasta for 2 minutes. Drain the liquid. Transfer the pasta to tall preserving jars.

Halve the peppers and remove the seeds. Slice the peppers, radishes, spring onions, celery and mushrooms. Coarsely chop the herbs. Mix everything and distribute it over the pasta. Add the sauce. Seal the jars and shake well. The pasta salad is ready to be enjoyed.

Useful tips

The salad is ideal for a lunch break at the office or for a picnic. Pour the sauce over the pasta just before eating. You may be interested to read the prawns in sparkling wine recipe/ greek cake mantovana recipe/ Carrot and mandarin soup recipe.

Piadina with salami and fontina

Simplicity made with piadina: dough made from water, salt and flour cooked in a pan and stuffed with salami, fontina cheese and rocket. What more could you ask for?

Ingredients

Main course For 4 people

500 g of flour

8 g of baking powder

8 g of sea salt

4 tablespoons of olive oil

2 l of water

300 g of fontina

40 slices of salami

150 g of rocket

How to proceed

Preparation:

approx. 30 minutes

Rest:

approx. 15 minutes

Total time:

45 min

In a bowl, mix the flour with the baking powder and salt. Add the oil and the water a little at a time and knead until a smooth and homogeneous mass is obtained. If necessary, add a little more water. Cover the dough and let it rest for approx. 15 minutes. Divide the mass into 8 balls of the same size and roll them out into discs approx. 3 mm. Heat a non-stick pan. Briefly brown the wraps on both sides until they are lightly coloured. Cover and keep warm. Slice the fontina. Stuff the wraps with salami, fontina, rocket and enjoy immediately. You may be interested to read the prawns in sparkling wine recipe/ greek cake mantovana recipe/ Carrot and mandarin soup recipe.

Rabbit pounds

Rabbit leg meat with borlotti beans, corn kernels, peppers and tomatoes for a tasty and substantial chilli. try also this strawberry cheesecake slice recipe too.

Ingredients

Main course For 4 people

3 rabbit legs of 200 g each

500 g of canned pinto beans

140 g of canned corn kernels

2 peppers

3 cloves of garlic

1 large onion

2 tablespoons of peanut oil

ca. 1 tsp hot pepper mixture e.g. Hot Red Chili Mix

salt

800 g canned peeled tomatoes

½ bunch of parsley or coriander

Freind's kitchen recipes, Burratina on corn cream.

How to proceed

Preparation:

ca. 30 minutes

Cooking:

ca. 40 minutes

Total time:

1 h 10 min

Remove the meat from the rabbit legs and cut into approx. 1 cm. Drain the beans and corn and rinse them with cold water. Cut the peppers into four pieces and remove the seeds.

Coarsely chop the garlic and onion. Brown the rabbit in the oil. Add the onion and garlic and brown them briefly. Sprinkle with the chilli mixture and salt. Add the beans and corn, then the tomatoes. Cook with the lid on for 10 minutes. Place the peppers on the chilli and continue cooking with the lid on over low heat for approx. 30 minutes. Season with salt and garnish with aromatic herbs. You may be interested to read sago coconut cookies recipe/ homemade pomegranate liqueur.

Belgian endive salad with saffron vinaigrette

A salad with yellow tones and an unusual taste. Crunchy Belgian goes well with apple cider vinegar, apple, saffron and chopped pistachios. try also this Moroccan coffee recipe too.

Ingredients

Appetizer For 4 people

1 pinch of saffron stigmas

4 tablespoons of water

½ sour apple, for example, Braeburn

¼ of a bunch of mixed aromatic herbs, such as parsley and chives

3 tablespoons of apple cider vinegar

8 tablespoons of sunflower oil

salt

pepper

600 g of Belgian endive

20 g of pistachios

Freind's kitchen recipes, Soup with apples.

How to proceed

Preparation:

ca. 30 minutes

Rest:

ca. 30 minutes

Total time:

1 h

Lightly pound the saffron stigmas. Add a little water, leave to macerate for approx. 30 minutes then filtered. Remove the core of the half apple and cut the fruit into cubes. Chop the herbs and mix them with the apple and vinegar. Add the filtered water and oil. Season the vinaigrette with salt and pepper. Depending on the size, cut the endive heads in half or in four parts. Arrange the salad on the plates and dress it with the vinaigrette. Shell the pistachios, chop them coarsely and spread them over the salad. You may be interested to read healthy yogurt cake recipe/ skyr cake with blueberries.