Free delivery in Hong Kong on orders over HKD 300
As far as meal preparation is concerned during summer, I’m all for something quick and simple; the last thing I want to do is spend hours slaving over a hot stove in such hot and humid weather! Summer is also the perfect time to serve cold dishes bursting with bold flavours, so here are a few recipes that fit exactly the above criteria – perfect for an easy lunch or as part of a more substantial meal.
We’ll start things off with a simple summer fruit salad, using a combination of salad greens, fresh fruits and Popol’s raspberry vinaigrette for a sharp, tangy bite; then on the side, it’s a thirst-quenching ice-brewed tea using dried lemongrass from our friends at Mekhala. To wrap things up, how about some ice popsicles made from TVB smoothies, all of which are created using fresh organic fruits without any extra artificial flavourings? Most of these dishes can be made in advance at your leisure too… we feel a picnic coming on!
Ingredients1 medium-sized pomegranate2 navel oranges½ lb mixed leafy salad greens (i.e. mesclun, romaine lettuce, frisée, spinach, arugula)4 mini radishes
For the dressing2 tbsp Popol raspberry vinaigrette¼ cup olive oil2 tsp sugarSalt and pepper to taste
Cold brewing is my favourite method of making tea during summer; it’s super easy and gives the tea a much milder, more refreshing taste – the only catch being you need to use slightly more tea leaves than when you brew with hot water.
Ingredients1 litre water (cold or room temperature)3 tbsp tea leaves (any tea works, but I personally prefer chamomile, peppermint or rooibos for this recipe)1 tbsp Mekhala dried lemongrass1 tbsp honeySlice of lemon or lime (for garnish)
Frozen dessert is always a crowd-pleaser, especially in summer! Ice popsicles can easily be made at home, especially if you have plastic popsicle moulds; if you don’t, fill a paper cup with the popsicle mixture, insert the popsicle stick and just cut open the paper after the mixture has fully frozen… trust me, it works just as well! For this recipe, we’ve used ready-made smoothies for extra speed and convenience – try mixing and matching the smoothie flavours to make colourful layers or swirls, or just use one single flavour with some yogurt for each popsicle.
Ingredients TVB smoothies (flavours of your choice) 8 tbsp plain yogurt (2 for each popsicle)
For more of Gary’s food adventures, head to his blog Joie De Vivre.
A self-professed gourmand who loves both eating out and experimenting with new cooking techniques at home, Gary also writes his own blog Joie de Vivre to keep track of his many eating and travelling adventures (as well as occasional mumblings about random things!). When he's not too busy eating, drinking, cooking and sleeping, he enjoys travelling, collecting kitchen gadgets, watching football and playing golf. Follow him on Instagram for even more food inspiration!
Comments will be approved before showing up.
An exciting vegan recipe with richly spiced Rendang Paste by Mekhala, inspired by a Malaysian and Indonesian mix of spices.
As a busy person who barely has time to shop for groceries after work, I always make sure that I have a few convenient staples in my fridge. One such essential is Mekhala...
Although thisdish does take some preparation, the result is definitely worth it! When you’re feeling that call for comfort food, there’s no better dish to whip up than...
Sign up to get the latest on sales, new releases and more …