Mojito (/moʊˈhiːtoʊ/; Spanish: [moˈxito]) is a traditional Cuban highball.
Traditionally, a mojito is a cocktail that consists of five ingredients: white rum, sugar (traditionally sugar cane juice), lime juice, sparkling water, and mint.The original Cuban recipe uses spearmint or yerba buena, a mint variety very popular on the island.[citation needed] Its combination of sweetness, refreshing citrus, and mint flavours is intended to complement the potent kick of the rum, and have made this clear high-ball a popular summer drink. The cocktail has a relatively low alcohol content (about 10 percent alcohol by volume).

• Place mint leaves and 1 lime wedge into a sturdy glass.
• Use a muddler to crush the mint and lime to release the mint oils and lime juice.
• Add 2 more lime wedges and the sugar, and muddle again to release the lime juice.
• Do not strain the mixture.
• Fill the glass almost to the top with ice.
• Pour the rum over the ice, and fill the glass with carbonated water.stir, taste, and add more sugar if desired. Garnish with the remaining lime wedge.

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Bring 2 medium pots of salted water to a boil. Add the potatoes to 1 pot and blanch until tender, about 5 to 6 minutes. Drain in a colander, pat dry, and set aside. Add the green beans to the other pot and blanch until tender, 4 to 5 minutes. Drain in a colander, pat dry, and set aside.

Arrange the tuna on a cutting board and cut into 4 equal portions. Season the tuna steaks with 1/4 teaspoon salt and 1/4 teaspoon pepper, each. Heat the oil in a large skillet (or 2 medium skillets), over medium-high heat. When the oil is hot but not smoking, add the rosemary sprigs and tuna steaks and sear, about 30 seconds per side for medium-rare. Remove from the pan and dice the tuna into 1-inch pieces.

Tear the lettuce into bite-size pieces and combine with chopped fresh parsley and tarragon. Toss with enough of the Anchovy Dressing just to coat. Adjust seasonings with salt and pepper as needed. Toss the potatoes and green beans in 1/4 cup of the Anchovy Dressing. Arrange the lettuce along the side of 4 large plates (or 1 serving platter). Spoon the vegetables along the other side of the plate. Arrange the diced tuna over the lettuce. Arrange the tomatoes, olives, sliced red onions, and eggs on the other sides of the plates (or serving platter). Garnish with additional herbs if desired and serve immediately.

Anchovy Dressing:

1 anchovy fillet, drained

1/8 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1/2 teaspoon chopped garlic

1 large egg*

2 teaspoons fresh lemon juice

1/2 teaspoon Dijon mustard

6 tablespoons olive oil

2 tablespoons extra-virgin olive oil

1 1/2 tablespoons minced shallots

2 teaspoons capers, drained and chopped

1/2 teaspoon Worcestershire sauce

In a medium bowl, mash the anchovy, salt, pepper, and garlic into a paste with the back of a fork. Add the egg and whisk well to blend. Add the lemon juice and mustard, and whisk well. Add the oils in a steady stream, whisking constantly to form a thick emulsion. Add the shallots, capers and Worcestershire, whisk well, and adjust the seasoning, to taste. Cover and refrigerate until ready to use.

Yield: 1 cup

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STEP 1
Place a steamer basket in a saucepan filled with 1 inch water. Bring to a gentle boil. Add potatoes. Cover, and cook just until tender, 15 to 20 minutes, tossing occasionally.

STEP 2
In a serving bowl, combine vinegar and Dijon; season with salt and pepper. Add hot cooked potatoes; toss. Let cool, tossing occasionally.

STEP 3
Add oil and parsley to cooled potato mixture. Season with salt and pepper, and toss.

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1 .Cook the broccoli in a large saucepan of boiling water for 3-4 minutes or until bright green and tender crisp.
Refresh under cold running water. Drain.
Step 2
Place the lentils in a bowl. Whisk together the vinegar and 2 teaspoons of olive oil. Add to lentils. Stir to combine.
Step 3
Heat the remaining oil in a large non-stick frying pan over medium heat. Add the shallot, chilli and garlic. Cook, stirring, for 1 minute or until aromatic. Add the broccoli and cook, stirring occasionally, for 2 minutes or until heated through and the broccoli is coated in the shallot mixture.
Step 4
Add the broccoli mixture and spinach to the lentil mixture. Season with pepper. Toss to combine.
Step 5
Divide the salad among serving bowls. Sprinkle with the pine nuts to serve.

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Preheat grill for medium heat and lightly oil the grate.
Brush one side of each zucchini round with olive oil; brush the opposite side with pizza sauce. Evenly divide red onion, roasted red pepper, mushrooms, goat cheese, mozzarella cheese, garlic, and Italian seasoning over each zucchini round.
Grill zucchini pizzas over preheated grill until zucchini is tender, about 10 minutes.

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A sticky marinade from honey, ginger and chilli for this spiced salmon dish, garnished with coriander and spring onions adds to the great taste of this dish.

2 tbsp soy sauce
2 tsp sesame oil
pinch dried red chilli flakes
1 tsp fresh ginger, grated
2 tsp runny honey
For the garnish

1 tbsp fresh chopped coriander
4 spring onions, shredded

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1.For the marinade: place all the ingredients in a non-metallic bowl and stir well. Add the salmon fillets and coat completely; set aside for the flavours to infuse.

2. In a non-stick frying pan, cook the salmon for 3-4 minutes on each side over a medium heat, brushing from time to time with any remaining marinade.

3. Scatter over the coriander and spring onions before serving.

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The Parmigiano-Reggiano cheese helps give them true depth of flavour, and the cornmeal gives them that toothsome bite. They have a surprisingly small amount of butter, but the extra melted tablespoon that you brush on top before sprinkling plenty of coarse salt really makes these crackers a true favourite.

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Preheat your oven to 350 degrees F. Line rimmed baking sheets with unbleached parchment paper and set aside.
In a large bowl, place the flour, xanthan gum, cornmeal, baking soda, ¾ teaspoon kosher salt and buttermilk blend, and whisk to combine well. Add the finely grated cheese, and mix to combine. Add the 4 tablespoons butter and the milk, and mix until combined and the dough begins to come together. Divide the dough into two parts, and press each into a small ball.
Place the first ball of dough between two sheets of unbleached parchment paper, and roll into a rectangle about ⅛-inch thick (about the thickness of a nickel). The dough should roll out quickly and easily. With a fluted (or simple round) 1-inch cookie cutter, cut out rounds of dough and place them on a prepared baking sheet, about 1-inch apart (they will not spread during baking). Gather and reroll scraps. Repeat with the other half of the dough.
Using a toothpick, poke 4 evenly spaced holes toward the centre of each of the rounds of dough. Poke the holes in a tight circular motion to create well-rounded holes.
Using a pastry brush, brush the tops of all of the rounds of dough lightly with the remaining teaspoon of melted butter. One tablespoon of melted butter should be enough to cover all of the rounds lightly. Sprinkle the tops of the rounds liberally with coarse salt.
Place the baking sheet in the centre of the preheated oven and bake, rotating once during baking, for about 12 minutes, or until the crackers are dark golden brown on the edges and lightly golden brown on top. Allow to cool completely on the baking sheet. Store in a tightly sealed container at room temperature. For best results, serve within 2 days.
Makes about 100 crackers, depending upon size.

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1. Preheat oven to 450 degrees F. For pizza crust, use a 2-inch round cookie cutter to cut Italian bread shell into 18 to 20 circles (or cut into 20 squares/pieces). Place circles onto a foil-lined baking sheet.
2. Spread bruschetta topper over pizza crust. Top with mozzarella cheese and a tomato slice. (If necessary, cut cheese and tomatoes to fit.)
3. Bake for 8 to 10 minutes or until cheese is melted and pizza crust is crisp. Sprinkle each with black pepper and top with a small basil leaf just before serving.
4. Cut bread shell into circles or pieces. Place in a storage container; cover and let stand at room temperature for 24 hour

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• Place dried cherries in a small bowl; add enough boiling water to cover cherries. Let stand about 15 minutes or until cherries are plump; drain.
• In a large bowl combine honey, lime peel, and lime juice. Stir in the drained cherries, grapes, apples, and kiwifruits. Serve immediately or cover and chill in the refrigerator for up to 2 hours before serving.

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In a medium bowl, whisk together the eggs, milk, 2 tablespoons of sugar, and cinnamon.
Melt one tablespoon of butter in a large skillet over medium heat.
Dip a few bread slices into the egg mixture just to coat. Place in the hot skillet, and cook until golden on each side, about 4 minutes per side. Repeat with remaining slices of bread.
Melt 1 tablespoon of butter in the skillet before frying each batch of toast.
While the toast is cooking, mix cream cheese, 2 tablespoons of sugar, sour cream, and whipped topping using an electric mixer or blender until smooth, yet firm.
Place servings of warm French toast onto plates, and top with a generous dollop of the frosting.

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