Passion Fruit Lemonade with Schweppes Bitter Lemon

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 fourth recipe is now out; a passion fruit lemonade with Schweppes Bitter Lemon paired with Japanese chicken nuggets "Karage". 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 (per glass)

• 2 dl Schweppes Bitter Lemon
  
• 1 dl apple juice
• 1 passion fruit
  
• 5 raspberries
  
• 2 tbsp honey syrup
  
• 4 ice cubes

Make it with passion!

• Honey syrup is made by boiling one part acacia honey with one part water for 1 minute and cool
  
• Put 4 ice cubes in a glass
• Cut the passion fruit in half and scoop all the content into the glass
• Put 2 raspberries slightly crushed into the glass
• Pour in 2 dl Schweppes Bitter Lemon and 1 dl apple juice
• Taste with 2 tbsp of honey syrup
• Stir with a spoon
• Decorate with 3 raspberries on a toothpick
• Serve!
  

Japanese Chicken Nuggets "Karage"

Ingredients (4 people)

Sauce

• 4 tbsp oyster sauce
• 1 tbsp ketchup
• 1 tsp worchestershire sauce
• 2 tsp soy sauce

Wasabi mayo

• 4 tbsp mayo
• 2 tsp wasabi powder

Salad

• 1 little gem salad cut in strips
• 1 coriander plant
• 10 sugar snaps cut in strips
• 1 red onion sliced in strips

Spice mix

• 8 Nori sheets
  
• 4 tbsp sesame seeds
• 2 tsp salt
• 1 tbsp Korean chili powder

Chicken nuggets

• 4 chicken legs without bones, cut in 3x3 cm big pieces
• 8 tbsp maizena
• 8 dl sunflower oil to deep fry
• 2 tsp salt

Make it Karage style!

• Mix together all ingredients for the sauce, wasabi mayo and salad in separate bowls
• Pulverize the Nori sheets in a blender and mix together with the rest of the ingredients for the spice mix
• Salt the chicken and leave it for 2 min
• Roll the chicken in maizena until fully covered
• Heat the oil to 180 degrees C. Deep fry until golden
• Don't fry all the chicken at once, only a handful each time, to avoid loss of temperature in the oil
• Put the fried pieces of crispy chicken on a paper towel
• Roll the chicken in the spice mix and toss them around a bit
• Plate with salad on top, then wasabi mayo and finally the sauce

Douzo meshiagare!