Only Recipes, by Alessandra Zecchini ©

  I used the flesh of a small watermelon (blend with ice and a bit of water - to get the blender moving) and then passed the juice through a sieve (not too fine, just enough to keep the seed pieces out) and then stirred it with a stick of lemongrass (best if you can leave it in the fridge with the lemongrass for 30 minutes). My mint is quite 'strong' so I added it only at the end, for decoration and a hint of fragrance. Serve with ice. I am sure that there will be readers that will think of vodka too! Photos and recipes by Alessandra Zecchini  ©

Still in yogurt mood, and why not, it is hot and summery and I feel like eating refreshing food. I love making this yogurt sauce, I call it raita when I serve it with Indian food, and tzatziki when I serve it with Greek-Turkish food. The only difference is that when I make tzatziki I like to add mint. You just need some thick yogurt (otherwise strain it) salt to taste, finely chopped cucumber, and if you like, a few leaves of mint, broken with your fingers. So yummy on salad and hot or spicy food, and as a dip.  Photos and Recipes by Alessandra Zecchini  ©

1 can chickpeas 1 tbsp Moroccan spices 1 pinch salt A few cherry tomatoes 4 tbsp natural yogurt (Vegans can use soy yogurt) A few mint leaves 1 tsp extra virgin olive oil 1 apple cucumber 80 g mixed salad leaves to finish Drain the chickpeas and place in a bowl with the Moroccan seasoning and salt, mix well and then place on a baking tray lined with baking paper. Bake on medium for 10 minutes, adding the tomatoes at the last two minutes so that they will just start to roast, but will be still whole. In a serving bowl mix the yogurt (or soy yogurt) with the mint leaves, broken up with your fingers, and the olive oil, add the chickpeas and tomatoes, still hot, then an apple cucumber, peeled and chopped. Fold well and then add the salad leaves, give the salad a last little stir and then serve. Delicious and so quick and easy! Photos and Recipes by Alessandra Zecchini  ©

Just an idea for a healthy drink. Instead of juices or sweet stuff I like to put fruit in water, and then store it in the fridge. Refreshing and no calories!! Pineapple and mint is a good combo, although I leave the mint in only for a couple of hours (I think that my garden mint is particularly strong...). And it looks good too! Photos and Recipes by Alessandra Zecchini  ©

I prefer mango, but papaya is also an amazing fruit, especially if paired with lime. Try to slice a papaya and eat a piece of it. Then try squeezing a few drops of limes on the fruit and taste it again: you'll see what I mean!  Sometimes I can find ripe papaya really really cheap in the Chinese veggie stores: in supermarkets they often are too expensive, and sometimes they are not ripe. I like ripe papaya, I make smoothies, or a papaya salad for dessert.  This is my lime squeezer, my husband got it for me in NY, in the shop of the Museum of Modern Art. It looks like a little boy popping up from a basin, I don't think that it is particularly effective for squeezing, but it is cute and original, and sort of... artistic. Squeeze one lime and place into a bowl. Add sugar (from one tsp to one tbsp, depending on your taste), mix. Cut the papaya and place into the lime mixture, stir. Add a few mint leaves and refrigerate for a few hours. This is a great dessert after a s...

One of my favourite hot drinks: lemon, fresh ginger (peel it first) and a few mint leaves from the garden. All into the teapot, add boiling water and let it rest for 5 minutes. Serve with honey, if you like. Photos and Recipes by Alessandra Zecchini  ©