4 Super Easy Recipes Perfect for Al Fresco Dining at Home
Celebrating special occasions at home has now become the norm (no thanks to the pandemic). So why not up the ante with a festive theme complete with a fun table setup outdoors? Don’t worry about what dishes to prepare—just cop these scrumptious recipes that you can whip up with zero fuss.
Appetizer: Prosciutto-Papaya Wedges
What you need:
- 1 medium ripe papaya
- 2oz prosciutto, thinly sliced
- ½ lemon, cut into wedges
Peel skin off the papaya and remove seeds. Cut papaya into wedges, about 1-ink thick and 4-inch long. Wrap each piece with prosciutto and secure with toothpicks. Squeeze lemon juice before serving on a platter. (Good for 4 servings.)
Main: Shakshuka (Moroccan eggs)
What you need:
- 1 large white onion, chopped
- 2 pcs chorizo, cut into 1/8-inch slices
- 1 1/2 cup tomato sauce
- 1/2 cup red wine
- 4 medium eggs
- ½ cup basil leaves, chopped
- 1/4 tsp paprika
- salt and pepper to taste
In a medium pan, heat olive oil over medium heat. Sauté onion for about 5 minutes until translucent. Once cooked, spread the onion so it covers the pan’s surface. Then, arrange sliced chorizo on top of the onions. Cover the pan and let chorizo cook for 5 minutes.
Mix tomato sauce and red wine in a bowl, then pour the mixture over chorizo and onions. Add salt and pepper, then let the sauce simmer until reduced (about 5-7 minutes).
Make 5 indentations and carefully crack the eggs on each. Sprinkle paprika. Cover the pan and let it cook for another 5 to 8 minutes, or until the eggs are done according to your preference. Garnish with chopped basil. (Makes 3 to 4 servings)
Tip: Complement this savory dish with feta cheese and olives served on bread and drizzled with honey.
Dessert: Mango-Lime Sorbet
Esmeralda Linen Table Napkins - Beige Orientalia Woven Pandan Placemat
What you need:
- 6 large ripe mangoes
- 1tsp lime zest, finely grated
- 1tsp lime juice
- small bunch of fresh mint leaves
Peel skin off mangoes and discard pits. Cut the flesh into 1-inch cubes, then transfer to a Ziploc bag. Freeze for at least 8 hours. Once frozen, remove from freezer and bring to room temperature for about 10 to 15 minutes. Transfer mango cubes to a food processor or blender, then puree until smooth. Add lime juice and pulse for a few seconds. Scoop into bowls and garnish with fresh mint leaves. (Serves 4 to 6.)
Tip: You can prepare the mangoes the night before to save time.
Cocktail: Caipirinha
What you need:
- 2 limes, cut in half with pit removed
- 8 tsps white granulated sugar
- crushed ice
- 1 cup of cachaca
Put ½ lime each in 4 glasses and 2 teaspoons of sugar in each glass. Crush the limes with a wooden spoon. Fill the glasses with crushed ice and pour cachaca, dividing the liquor equally. Stir well before serving.
Tip: Caipirinha is a popular drink in Brazil. Its main ingredient, cachaca, is made from sugarcane. If you can’t find it, feel free to substitute light rum or basi, our local sugarcane liquor.