XIced espresso

Ingredients

1/2 cup ground espresso coffee beans

2 cups boiling water
white sugar, to taste
2 litres vanilla ice-cream

Method
Step 1

Place coffee in a plunger. Pour over boiling water. Stir and

stand for 3 minutes. Plunge coffee and transfer to a heatproof
jug. Add sugar and stir until dissolved. Refrigerate until ready
to serve.
Step 2

Place chilled coffee and 8 scoops ice-cream in a blender.

Blend until smooth and frothy. Spoon 1 small scoop remaining
ice-cream into each serving glass. Pour over blended
espresso. Serve.
 XFresh lemonade

Ingredients

1 cup (250ml) lemon juice

2 cups (500ml) water
3/4 cup (155g) caster sugar
1 lemon, thinly sliced

Method

Combine lemon juice, water and sugar in a medium saucepan over low heat. Cook,
stirring, for 5 minutes or until sugar dissolves. Remove from heat. Transfer to a jug
and add lemon. Place in the fridge to chill. Pour evenly among glass bottles to serve.
 XChai tea

Ingredients

1-2 heaped teaspoons chai tea

1/2 cup (125ml) Shape Low Fat or Shape No Fat
Sugar or honey (optional), to serve
Ground cinnamon, to sprinkle, plus cinnamon quills to garnish
(optional)

Instruction

1. Place tea, milk and 1/2 cup (125ml) water in a saucepan on

medium-high heat. Bring to just under the boil and immediately
remove from heat. Cover with a lid and stand for 2-4 minutes to
infuse.

2. Strain into a tea cup or tea glass and add sugar or honey to taste.
Sprinkle with ground cinnamon, and serve with a quill if desired.
 XWhite-chocolate latte

Ingredients
3 heaped dessertspoons ground espresso coffee
320ml boiling water
700ml milk
120g good-quality white chocolate, finely chopped

Instruction
a. Place coffee in a coffee plunger and pour over the boiling water.
Stir. Replace the plunger lid (do not push down) and set aside for 3
minutes to brew.
b. Meanwhile, place the milk in a medium saucepan over medium
heat and bring to a simmer. Add the chocolate and cook, stirring
with a metal spoon, for 2 minutes or until the chocolate melts.
Whisk with a balloon whisk to create froth on top of the milk.
Remove from heat.
c. Push down the plunger. Pour coffee equally among 4 heatproof
latte glasses. Spoon the foam from the milk over the top of the
coffees. Pour in the chocolate milk and serve immediately.
 XGuava fizzer

Ingredients
1 cup natural almond kernels
Instruction
Place almonds in a glass or ceramic bowl. Cover with water.
Cover with plastic wrap. Stand in a cool place overnight to
soak.
Drain almonds and rinse well under cold running water. Drain
again. Place almonds in a blender. Add 2 cups water. Blend
on the highest speed for 1 to 2 minutes or until almost
smooth.
Line a sieve with a piece of muslin. Set over a bowl or large
jug. Strain almond mixture through the lined sieve. Gather
muslin together and twist to strain as much liquid as
possible. Discard solids. Serve chilled
 XJus Apokat

Ingredients

2 ripe avocados, halved and flesh removed

4 tablespoons palm sugar syrup (or you can just mix palm/sugar
sugar with2 tablespoons of water), other option is using vanilla syrup.

10 ice cubes, crushed

Directions

Combine avocado flesh with other ingredients and puree in blender until
smooth.
 Wedang Jahe

Ingredients

100 g fresh ginger root

1 stick cinnamon

5-6 cloves

palm sugar as desired

500 ml water

Directions

1. Peeled the ginger, washed then crushed

2. In a large pot, combine all ingredients (except sugar) and bring to a

boil in simmer heat, for about 15 minutes. The longer you simmer, the
stronger the ginger tea will be.

3. Serve and add palm sugar as desired.

 XJus Nanas

Ingredients

Fresh pineapple, clean it and take only the flesh

Sugar, mixed with a little of water

A pinch of salt

Ice cubes, crushed

Directions

Combine pineapple flesh with other ingredients and puree in

blender until smooth.
 Pumpkin Spice Coffee

Ingredients

1/4 cup ground coffee

1 teaspoon ground allspice
1/2 teaspoon ground cinnamon
4 cups water
2 teaspoons half-and-half cream, or to taste
1 teaspoon white sugar, or to taste

Directions
Mix the ground coffee, allspice, and cinnamon in a small bowl, and place into
the filter of a drip coffee maker. Pour 4 cups of water into the coffee maker,
and turn on the machine. When coffee has finished dripping, pour into 2 cups.
Stir in cream and sugar to taste.
 Coconut Oil Coffee

Ingredients
2 cups hot coffee
2 tablespoons coconut oil
2 tablespoons unsalted butter

Directions
Blend coffee, coconut oil, and butter together in a blender until oil and butter
are melted and coffee is frothy.
 AVOCADO JUICES

Ingredients
2 ripe avocados
4 tablespoon sweet condensed milk
300 ml water

Optional
cup of black coffee
chocolate sweet condensed milk

Instructions
1. In a blender, process avocado, sweet condensed milk, and water until
smooth. Pour into four serving glasses.
2. For coffee lovers, add 3 to 4 tablespoon of black coffee to your avocado
juice and stir. Drink immediately.
3. For chocolate lovers, add 1 tablespoon of chocolate sweet condensed milk
to your avocado juice and stir. Drink immediately.
 X Veg fried rice recipe

Ingredients (240 ml cup used)

2 cups long grain rice
1 tbsp. garlic
2 tbsp. Olive oil
2 to 3 tsp. Soya sauce (use to suit your taste)
to 1 tbsp. vinegar
Salt as needed
Veggies for fried rice recipe
cup carrots
cups bell peppers
cup beans
3 tbsp. Cabbage
3 tbsp. Spring onions

How to make the recipe

1. Wash rice till the water runs clear. Soak it for at least 10 mins and cook in lot of
water with little oil, till al dente. Drain off the rice to a colander. Cool it.
2. Heat a wok with oil on the highest flame, add chopped garlic saut till they get
fried slightly. If you wish to use mace and star anise you can use. They lend a
wonderful flavour.
3. Add all the chopped veggies and fry for a min or two. Add sugar if using. If you
like very crunchy bell peppers add it in the next step.
4. To make Indian fried rice recipe just add vinegar to the wok. To make
Chinese style, add to the wok soya sauce, vinegar, salt.
5. Add rice and pepper powder. Mix everything well and fry for 2 mins
6. Garnish rice with fresh chopped spring onions.