Aight, this week I wanted to stick to my raspberry liquorice flavours and decided to make a smoothie based on raspberries, yogurt, banana (forgot them in the first pic, oops) fennel and my salty liquorice syrup I made for the Twinpigs cocktail last week. You’ll find the recipe for it in my ”Cocktail Mash Up at Twinpigs” post.
As I was shopping for groceries to use in my smoothie I also stumbled across black radish and I got it mostly cuz I think it’s beautiful. But I thought I’d make chips for garnish of them and to grate some in the smoothie. You’ll need a mandolin for the chips. I cut the radish thinly but the slices were still to thick to get the real crispiness I wanted, so use a mandolin to get thin slices, drizzle some oil (I used peanut oil but olive oil works too) and salt, heat the oven to 375 degrees and rost for like 5 – 10 min. Depends on your oven so check them often so they don’t get burnt.
More than this I used kiwi, blueberry and parsley. I also grated fennel, added lemon juice, pressed a small garlic and I ground some of the black sesame seeds (the rest I used for garnish) and added into the blender.
I love the colour of this smoothie. And the taste. If you’re suspicious towards the flavour of raw garlic, just skip it. It’s quite special but I like it So for garnish I used grated fennel, black sesame seeds and the black radish chips.
This was my late breakfast today. This awesome smoothie, a bowl of greek yoghurt with banana, raisins, musli, raspberries and black sesame seeds and black coffee! So yeah.. BOOM !
Salty liquorice syrup
Black sesame seeds