Orange Lemonade with Schweppes Ginger Ale

This is advertiser content for Schweppes.

Schweppes asked us to make some fresh summery drinks and lemonades that goes well with food. Five different recipes were developed in the Two Foodies Eating lab, and we teamed up with Jan Robin Ektvedt at the restaurant Hitchhiker to get some awesome street food dishes to match the drinks perfectly. Of course, that was no challenge for JR who recently launched a cookbook about street food from around the world together with Stian Floer.

Photographer Carl Christian Raabe shot all the photos and videos, and one recipe will be featured each week on Dagbladet.no and printed in the glossy weekend magazine Dagbladet Magasinet five subsequent weeks! The third recipe is now out; a lemonade with Schweppes Ginger Ale paired with a vegeterian summer roll. You can read the recipe in Norwegian and watch the video of how it was made here. Andrea styled and art directed the photos/videos and Anders starred in the mixing videos.

Ingredients (for a big mug)

• 6 dl Schweppes Ginger Ale
• 4 dl orange juice
• Orange boats from one orange
• 12 slices fresh ginger
• 12 sage leaves
• 4 tbsp lemon juice
• Ice cubes
  

Fresh with a sting!

• Fill a big water mug with 15 ice cubes
• Cut orange boats from one orange and add
• Slice fresh ginger and add
• Pick about 12 leaves of sage, give them a clap in your hands and add
• Pour over 6 dl Schweppes Ginger Ale
• Mix in 4 dl orange juice
• Add 4 tbsp lemon juice
• Stir and serve!

Vegeterian Summer Rolls

Ingredients (4 people)

Sauce:

• 4 tbsp hoisin sauce
• 2 tbsp Peking duck sauce
• 1 tbsp black bean chili oil
• Orange peel
• 1 tbsp orange juice

Filling:

• 8 sheets of rice paper
• 1 cucumber cut in strips
• 50 g sugar peas cut in strips
• 4 ripe avocados cut in slices
• 2 red chilis finely sliced
  
• Leaves of a coriander plant
• 1 red onion cut in strips
• 2 thumb size gingers finely sliced

Ready, steady, roll!

• Mix all ingredients for the sauce with a stab mixer
• Dip a sheet of rice paper in cold water and place on a board
• Add 1/8 of all vegetables in layers on the paper
• One tbsp of the sauce on top
• Roll it up
• Decorate with spring onions (optional)
  
• Repeat 8 times