|Rosewater mandarin lassi.|
So... I'm back from my trip to Nepal!
I had a wonderful time and I am looking forward to sharing my pictures and stories, but for now I am overwhelmed as I go through all the photographs I have taken. I think I have nearly 1500 photographs from our 4-week trip, which is tough enough as it is, but spare a thought for Simon, who took about 9000, so he's really got his work cut out for him.
Hence, I will just leave you with a lassi recipe today - a yoghurt-based drink that is popular in many parts of South Asia (including Nepal). This rosewater mandarin version is one that I began making last autumn in Australia, taking advantage of the abundant and cheap mandarins in season, and I think it'll be part of my autumn repertoire for the years to come.
|A soft, romantic mandarin and rose lassi to brighten and sooth the day.|
rosewater mandarin lassi (serves 1)
2 small mandarins (approx. 5cm / 2" diameter) or 1 larger mandarin
2/3 cup yoghurt
1/2 teaspoon rosewater
4 ice cubes
Peel mandarins and remove any seeds.
Blend mandarin segments, yoghurt, rosewater and ice cubes together until smooth.
Serve and feel good.
|Mandarin rosewater lassi.|
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