Italian Mojito

The last couple of weekends we have tested a new drink we really came to like. The recipe is taken directly from a campari advertisement but very pleasantly summery none the less. Inspiration also came from our healthy mint plant giving us an abundance of raw material.

An Italian mojito uses campari instead of rum for this classic Cuban drink. The result is an irresistible mix of Italian seduction and Cuban temperament (according to the pamphlet at least). But it really is a very refreshing drink and fun because it becomes layered. The mint and lime acts as a filter so the campari only slowly seeps into the sweet soda giving a nice touch of bitterness.

Italian Mojito (1 glass)

• Fruit soda (or sprite/seven up/Kirin lemon)
• 2-3 cl Campari
• 1/2 Lime
• 8-12 Mint leaves
• Ice

First cut the lime into a few smaller pieces. Grind the lime and mint leaves at the bottom of the glass. Fill the glass loosely with ice. Pour the campari first and then fill up with fruit soda.

Mediterranean soumen 地中海風素麺

Inspired from the NHK cooking book we developed our own Japanese-western fusion recipe. Many ingredients unique to Japan are hard to come by in Sweden. But shiso (紫蘇) is one plant/herb we are able to grow ourselves and we feel there is no better quality of shiso to be had even in Japan. In celebration of this beginning of our shiso harvest season we made this super simple, but amazingly delicious dish.

Mediterranean soumen (2 port.)

• Soumen (2 port.)
• Crushed tomatoes (~250 g)
• 2 cloves of garlic
• Lots of shiso leaves

Start boiling the noodles according to the package. Heat up some oil in a pan and cut the garlic into fine flakes and stir fry. When the garlic turns golden brown put the noodles into the pan and mix so that the garlic is well distributed. Pour the tomatoes into the pan and mix well. Put on plates and serve with cut strips of shiso leaves on top.

Tip 1! No salt or pepper are really needed for this dish as the strong tastes of the garlic, shiso and tomato are the main attractions.

Tip 2! This dish can be eaten both warm and cold depending on feeling/weather/season etc.