Cocktail Hour: Pomegranate Margarita

Happy Friday lovely people!

I, for one, feel as if this week disappeared in the blink of an eye. I guess being well and truly back in the regular school / activities / sport routine had something to do with it. And the kids’ lack of willingness to get up this morning certainly signalled that we had arrived at the end of the school week.

But they are most excited about the weekend! We have gymnastics and school shoe shopping on the agenda tomorrow morning, and have friends coming for dinner tomorrow night. Hopefully we can fit in a family hike on Sunday, or at least something outdoors to make the most of the lingering warm weather.

But tonight – Friday night! We have an impromptu family catch-up to watch the Brumbies and enjoy a nice dinner together. And, well for no other reason than it is Friday, I suspect a cocktail might make an appearance.

Something like this perhaps?

A pomegranate margarita – that we served at a family dinner a little while ago when Mexican was on the menu and margaritas seemed to be a fitting accompaniment. Made simply with tequila, Cointreau, pomegranate juice, lime cordial and water – served over ice with fresh lime wedges.

And because I didn’t want to be stuck making individual drinks all evening, I made a big jug in advance and kept it in the fridge until it was time to serve.

Tequila is by no means my favourite (thanks, most likely, to overindulging when was 18) but combined with the pomegranate juice and water – the result was a very ‘easy’ cocktail to drink.

Cheers to the weekend!

Print Recipe
 Pomegranate Margarita
Course Cocktail
Keyword cocktail
Prep Time 5 minutes
Servings
glasses
Ingredients
Course Cocktail
Keyword cocktail
Prep Time 5 minutes
Servings
glasses
Ingredients
Instructions
  1. Combine all ingredients in a large jug, and place in the fridge.
  2. To serve - pour over ice in salt-rimmed glasses, and add a few lime wedges.
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Milo Bliss Balls

And just like that, our Summer of fun has come to an end. The school shirts are hanging front and centre in the cupboard, new shoes are being broken in, and the notes (oh the notes) are coming home each day.

Back to school also sees the never-ending question of what to pack for lunch. Most days the girls are happy with a sandwich or wrap, or perhaps some leftover pasta, padded out with a selection of fruit, vegetables (and J’s latest favourite – hummus). Actually not a lot has changed in terms of what I send since my last lunch box round-up when C was in kindy.

But I do like to do a little baking each week to add some variety to their afternoon tea, at least.

A favourite? These milo bliss balls – made simply with toasted coconut, brown rice puffs and sunflower seeds, blended together with dates, milo, chia seeds and a little water.

And then the fun started (well for J at least) as we rolled the mixture into balls and dipped them into a little more milo.

(I, on the other hand,*may* not have had as much fun when cleaning stray milo from various nooks and crannies for the next hour…)

But although they proved a little messy to make (when assisted by a certain 4 year old, that is) they were a huge hit in the lunchboxes last week. Not to mention being a rather tasty afternoon tea treat for the grown-ups too!


Print Recipe
 Mil Bliss Balls
Course Baking
Servings
balls
Ingredients
Course Baking
Servings
balls
Ingredients
Instructions
  1. Process all ingredients together until well combined then rolls into balls. Store in the fridge.
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Vegetable and Bean Chilli

I spoke a little while ago about make ahead meals. Ones that I can prepare in advance, then reheat when dinnertime arrives. Well the other advantage of these meals is that you often have leftovers too – which can be portioned and frozen for future meals.

And so with the husband making his way back from Sydney the other day – I dove into the freezer and pulled out two portions of this vegetable and bean chilli. Reheated on the stove top, and kept warm until he walked in the door. Served with quinoa, and finished with some fresh parsley.

 This vegetarian chilli is packed with beans, spices and vegetables. In fact, it is so filled with flavour that you don’t miss the meat component at all. And while on this occasion I served the chilli with quinoa, you could easily substitute the quinoa for rice or even tortillas. The addition of fresh avocado or some  natural yoghurt or sour cream would also work beautifully if you had any on hand.





Print Recipe


Vegetable and Bean Chilli

Course Main Dish
Cuisine Vegetarian

Prep Time 20 minutes
Cook Time 40 minutes

Servings
people


Ingredients

Course Main Dish
Cuisine Vegetarian

Prep Time 20 minutes
Cook Time 40 minutes

Servings
people


Ingredients


Instructions
  1. Heat olive oil in a large saucepan over medium heat.

  2. Add the onion and garlic and fry for a few minutes.

  3. Add the spices, and cook for 30 seconds, stirring.

  4. Add the vegetables, and stir to coat with the spices.

  5. Add the tomatoes, beans and water, and simmer for 20 minutes.

  6. Stir through the spinach, cacao powder and parsley, and heat for a few minutes, Season to taste.

  7. Divide and among serving bowls, and serve with quinoa or rice and extra parsley.


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