#spiced rum

askwhatsforlunch:

As days are getting much warmer, I like taking a break to lunch in the sun, in the garden when I can, and oftentimes, that lunch is a refreshing salad. This very slightly tipsy Rum Tuna and Mango Rice Salad is a special one! Happy Tuesday!

Ingredients (serves 2):

• 3 tablespoons Ginger, Lime and Chili Sauce
• 2 tablespoons Ginger and Lime Rum
• ½ small onion
• ½ large, ripe mango
• 1 ripe avocado
• 60 grams/2 ounces canned tuna, kept in water
• 2 cups cooked white rice, cooled
• 2 sprigs Garden Chervil

In a large bowl, combine Ginger, Lime and Chili Sauce andGinger and Lime Rum, stirring until well-blended.

Finely chop onionand add to the bowl.

Scoop out mango flesh, and cut into dices. Add mango dices to the bowl.

Peel, pit and dice avocado, adding to the bowl as well. Then, add tuna, and stir gently to combine.

Finally, add the rice, and gently toss to mix in the rum,sauce,fruitandtuna.

Chill in the refrigerator, at least a couple of hours.

Roughly chop Garden Chervil.

ServeRum Tuna and Mango Rice Salad, sprinkled with choppedGarden Chervil.

On a chill and rainy April day, this beautifully fragrant Spiced Rum Hot Cocoa is bringing you the warmth and sunshine the skies lack! Happy Friday!

Ingredients (serves 1):

• 1 ½ cup semi-skimmed milk
• ½ teaspoon Homemade Vanilla Extract
• 1 teaspoon caster sugar
• 1 teaspoon dark muscavado sugar
• 1 heaped teaspoon unsweetened cocoa powder
• ½ tablespoon Cardamom and Vanilla Rum or other spiced rum of your liking

Heatmilk over a low flame. Once simmering, stir in Vanilla Extract, caster sugar, dark muscavado sugarandcocoa powder. Stir well, until perfectly blended. Add Cardamom and Vanilla Rum and, continue stirring just foamy.

EnjoySpiced Rum Hot Cocoaimmediately!