Alyssa Recipes, Virgin (2026)

10/06/2026

Hot day? Want something that actually tastes like summer in a glass.
Bright lemon, juicy blueberries and a hint of mint — perfectly refreshing for porch time.

Ingredients 🧾
- 2 cups fresh blueberries (frozen will also work)
- 1 cup (or one big handful) mint leaves (a few stems are fine too), coarsely chopped
- 1 1/2 cups fresh lemon juice
- 1 cup granulated sugar (you can add more sugar if you have a sweet tooth)
- 4 to 5 cups filtered water

Instructions
1. In a blender add blueberries, mint, lemon juice, and granulated sugar. Blend until smooth and deep purple. The mixture will look a bit like a smoothie.
2. Pour mixture into a fine mesh strainer placed over a medium bowl. Use a spatula to press the liquid through the strainer leaving the blueberry pulp and fresh mint in the strainer. Discard the pulp. Pour the blueberry, mint, lemon juice into a pitcher and add water. Taste and add more water (or sugar?) according to your taste.
3. Serve chilled.

02/06/2026

Who knew blue could taste like summer?
Light, floral, and fizz-forward — perfect for backyard fireworks.

Ingredients 🧾
Ice Cubes
1 oz Blue Curacao
1 oz Elderflower Liqueur (St Germaine)
1/2 Lemon (juiced)
5 oz Prosecco
1-2 oz Sparkling Water
1 Fresh Strawberry (optional garnish)
Edible Glitter (optional)

Instructions 👩‍🍳
Fill a large wine glass or goblet halfway with ice.
Add blue curacao, elderflower liqueur and lemon juice. Top with prosecco until almost at the top, about 5 oz. Finish with a splash of sparkling water. Add edible glitter at any point if you are using it.
Stir with a straw and top with a strawberry garnish on the rim.

01/06/2026

Craving something calm and a little magical for your morning or afternoon break? ✨
Warm, floral and naturally blue — it’s soothing without the jitters. Full recipe in the first comment 👇🌸

Ingredients 🧾
½ tsp blue butterfly pea flower powder
1 tablespoon hot water
8 oz cashew milk (or other plant-based milk like almond milk or oat milk)
1 tablespoon maple syrup
½ tsp vanilla extract
1 teaspoon organic dried rose petals (optional, or dried organic rose buds)
2 teaspoons rose water (optional)

Instructions 👩‍🍳
1. Place butterfly pea powder in a small bowl. Add hot water and whisk until the powder dissolves. Set aside.
2. Heat cashew milk on medium heat until starting to steam.
3. Whisk in butterfly pea flower mixture with maple syrup and vanilla extract. Add rose water if using.
4. Take off the heat, and aerate with a milk frother for 30 seconds if desired. Pour into cup and garnish with rose petals if desired. Enjoy! 🌹

23/05/2026

Ever tried a drink that smells like a flower bed and cools you down like a breeze?
Perfect for slow summer afternoons — full recipe is in the first comment 👇

Ingredients 🧾
- Blue Tea
- English Breakfast Tea
- Lemon Juice
- Sugar Syrup
- Crushed Ice Cubes

Instructions 👩‍🍳
1. Put 1 tbsp Blue tea in 100 ml hot water. Steep for 4-5 mins till the blue colour is infused in the water and then strain. Place it aside and let it cool for 15 mins.
2. Pour 1 tbsp English Breakfast tea in 50 ml hot water. Steep for 3-4 mins and then strain. Place it aside and let it cool for 15 mins.
3. Pour the lemon juice into the glass of your choice.
4. Then add the sugar syrup into the glass.
5. Pour the strained Blue tea as well as English Breakfast tea in the glass.
6. Throw the crushed Ice into the cold tea blend and stir well with a tea bar spoon.
7. Garnish it with a slit lemon and serve.

23/05/2026

Craving something smoky and a bit spicy? These charred cabbage wedges are comfort food with a kick 🌶️🔥
Creamy Greek yogurt and crispy onions make it an easy crowd-pleaser — full recipe is in the first comment 👇

Ingredients 🧾
- 100g salted butter
- 2 tbsp harissa (we used rose harissa)
- 1 lemon zested and juiced
- 2 garlic cloves crushed
- small handful of parsley, finely chopped
- 1 pointed spring cabbage
- 1 tbsp neutral oil
- 200g thick Greek yogurt
- 50g crispy onions

Instructions 👩‍🍳
1. Melt the butter in a saucepan, then add the harissa, lemon zest, lemon juice and garlic, and cook for 2–3 mins, until sizzling. Season with pepper and stir in most of the parsley, reserving a little to garnish.
2. Wash and discard any damaged or blemished outer leaves of the cabbage. Cut in half, keeping the root intact, then cut each half into 2 wedges, keeping the root attached to each end. Carefully thread onto metal skewers, brush each wedge with the harissa butter, then set aside on a baking tray.
3. Brush the neutral oil over the bars of the barbecue and grill the cabbage, brushing with the butter occasionally, turning carefully every 3–5 mins, until soft and charred all over. Alternatively, you can cook these under a hot grill.
4. Spread the yogurt out on a serving platter and top with the skewers, drizzling over any remaining butter, then scatter with the crispy onions and reserved parsley.

20/05/2026

Could crisp, lemony cabbage be your next favorite side? 🍋
Buttery, garlicky, and ready in minutes — the cozy crunch your weeknight needs. 🧈
Full recipe is in the first comment 👇

Ingredients 🧾
¼ large white cabbage (about 5–6 cups, roughly shredded or chopped)
1 tablespoon olive oil
1 tablespoon salted butter
2 garlic cloves (finely chopped)
½ teaspoon lemon zest (from ¼ lemon)
½ teaspoon salt
¼ teaspoon pepper
1–2 teaspoons lemon juice

Instructions 👩‍🍳
1. Heat olive oil and butter in a skillet over high heat.
2. Add garlic and lemon zest, stir for 10–15 seconds.
3. Add cabbage, season with salt and pepper. Let sit 30 seconds.
4. Stir well, lower to medium-high, and cook for 3–4 minutes.
5. Finish with lemon juice and optional parsley or dill.

20/05/2026

A single slice of truffle butter turns weekday meat into something worth lingering over 🍽️
Warm, earthy finish — perfect for a cozy dinner with friends 🍄
Full recipe is in the first comment 👇

Ingredients 🧾
- 50 g butter
- 400 g pointed cabbage
- 1 garlic cloves
- 2 Fine Food Limousin Tenderloin Steak
- 160 g diced bacon
- 10 g Fine Food Carpaccio di tartufo nero d'estate
- 1 tbsp Fine Food Extra Virgin Olive Oil with Truffle
- 190 g Fine Food Artischockenherzen
- 1 ½ tbsp olive oil
- 1 ½ tbsp apple vinegar
- 250 g Venere rice
- 2 pinch salt
- 1 tsp salt
- a little pepper

Instructions 👩‍🍳
1. Mix the butter with the truffle, season with salt. Place the butter on a piece of cling film, shape into a roll, chill until ready to serve.
2. Heat the oil in a pan. Add the rice and sauté until translucent, stirring constantly. Pour in the water, bring to the boil, season with salt. Cover and cook over a low heat for approx. 40 mins., stirring occasionally, until al dente. Drain the rice, if necessary.
3. Heat the oil in a wide frying pan. Season the meat, fry for approx. 3 mins. on each side. Remove, wrap in foil, leave to rest for approx. 10 mins.
4. Without adding any oil, gently fry the bacon in a non-stick frying pan until crispy. Add the cabbage, garlic and vinegar, sauté for approx. 5 mins., season. Remove and keep warm. Heat the oil in a frying pan, stir fry the artichokes for approx. 3 mins.
5. Remove the meat from the foil, cut in half diagonally, cut the truffle butter into slices, serve both with the rice, cabbage and artichokes.

20/05/2026

That first forkful — smoky corn, creamy chipotle, and crunchy cabbage — and suddenly I'm already planning the next batch 🌽
Bright, tangy, and perfect for taco night or a backyard spread.

Ingredients:
- 3-4 ears sweet corn, husked
- ½ small head cabbage, cored and thinly sliced or shredded (approx. 6 cups)
- ½ red onion, thinly sliced
- 1 cup cilantro leaves
- 4 ounces crumbled cotija cheese (can sub feta cheese)
- chile lime seasoning (such as Tajíin), to season
- kosher salt and ground black pepper, to season
- ¼ cup mayonnaise
- ¼ cup Mexican crema or sour cream (can sub Greek yogurt)
- 2 limes, juiced (approx. ¼ cup)
- ½ – 1 teaspoon ground chipotle powder
- ½ teaspoon garlic powder
- optional: ¼ teaspoon cayenne pepper

Instructions:
1. Working in batches as needed to avoid overcrowding, place the sweet corn directly over a gas burner, then light to a medium-high flame. Cook 2 minutes per side or until charred as desired. Transfer to a cutting board and carefully slice the kernels off the cob. (No gas stove? Use an outdoor grill, grill pan, or broil the corn in the oven.)
2. In a small bowl, whisk together the mayo, crema or sour cream, lime juice, chipotle powder, garlic powder, cayenne (if using), ½ teaspoon kosher salt, and black pepper to taste. Adjust seasoning as needed. Set aside or store in an airtight container in the refrigerator for 3-4 days.
3. In a large bowl, combine the cabbage, red onion, cilantro, cotija, and charred corn. Pour the dressing over top and toss well to coat. Taste and adjust seasoning as needed.
4. Top with a generous sprinkle of chile lime seasoning and serve immediately. This street corn slaw is one of our favorite vegetable side dishes for taco night. It’s also a crowd-pleasing side dish to share at any potluck, backyard BBQ, or party. Enjoy!

20/05/2026

Craving a little tropical escape from your own grill? 🍍
Charred pineapple and sticky glaze make every bite feel like summer.

Ingredients 🧾
2 pounds boneless (skinless chicken breast, chopped into 1 ½ -inch cubes)
3 cups cubed fresh pineapple (from 1 pineapple (slice 1-inch thick, then cube))
2 large or 3 small bell peppers (cut into 1 ½ -inch pieces (use assorted colors for contrast))
1 large red onion (cut into 1 ½ -inch pieces)
2 tablespoons olive oil (plus additional as needed for brushing the grill)
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
12 wooden or metal skewers (about 10 to 12 inches long)
⅓ cup reduced sodium soy sauce (or tamari for gluten-free)
⅓ cup canned pineapple juice (100% juice)
⅓ cup ketchup
¼ cup packed dark brown sugar
1 tablespoon extra virgin olive oil
2 teaspoons sesame oil
2 teaspoons minced garlic
2 teaspoons grated or minced fresh ginger root
¼ teaspoon salt (or to taste)
¼ teaspoon freshly ground black pepper (or to taste)
1 tablespoon water
1 teaspoon cornstarch

Instructions 👩‍🍳
1. Place the chicken pieces in a gallon size zippered plastic storage bag and set aside.
2. In a small mixing bowl whisk together the marinade ingredients through the pepper (reserve water and cornstarch for later). Measure out and transfer ⅔ cup of the marinade (about half) to a small container and refrigerate for later. Pour the remaining marinade over the chicken in the bag. Press out as much air as possible, seal the bag, and transfer it to the refrigerator. Marinate for at least 1 hour and no more than 3 hours.
3. If using wooden skewers, place 12 in a long container and cover with water. Soak them for the entire time the chicken is marinating to help prevent them from burning on the grill.
4. When ready to cook, prepare the grill (start the coals or preheat a gas grill over MEDIUM heat).
5. While the grill is heating, place the pineapple, peppers, and onion in a large bowl, toss with 2 tablespoons olive oil and season with ¼ teaspoon salt and ¼ teaspoon pepper.
6. Assemble the skewers by threading them with an equal amount of chicken, veggies, and pineapple. Discard the chicken marinade.
7. Combine the cornstarch and water in a small bowl. Pour the reserved marinade into a small saucepan and place over MEDIUM-LOW heat. Add the cornstarch slurry and stir, cooking until the mixture has thickened. Remove from the heat and set the basting sauce aside.
8. Brush the grill grates with olive oil, if needed. Transfer the skewers to the grill and cook for 5 to 6 minutes, or until nicely browned. Flip the kabobs, brush the grilled side with the basting sauce, and cook for an additional 4 to 5 minutes or until the chicken reaches an internal temperature of 165 degrees F. Flip them once more and brush with any remaining basting sauce. Transfer the kabobs to a serving platter and serve.

20/05/2026

Who knew a cabbage wedge could outshine the mains? 🌶️
The sweet-sour-sriracha glaze chars into something smoky and addictive — full recipe is in the first comment 👇 🍋

Ingredients 🧾
- 1/2 green cabbage, outer leaves removed
- 1 teaspoon olive oil (or similar)
- 1/4 cup lime juice
- 3 teaspoons sriracha hot sauce
- 3 teaspoons chilli flakes, more to taste
- 3 teaspoons honey
- Kosher salt and black pepper, to taste

Instructions 👩‍🍳
1. Pre-heat the oven to 450°F. Remove core from the half cabbage and cut into four similarly sized chunks.
2. In a mixing bowl, combine lime juice, sriracha, chilli flakes, honey, and a pinch of salt and pepper to make the sauce.
3. Liberally paint both sides of each cabbage slice with the sauce, making sure to cover creases.
4. Bake in the oven for 10 minutes, then remove cabbage and re-paint with sauce on both sides.
5. Cook for a further 10 minutes, or until cabbage starts to brown on the outside.
6. Serve immediately as cabbage chunks, or chop into smaller pieces and drizzle with sweet soy (Ketjap Manis), salt and pepper if desired.

Tips 💡
- Brush on the sauce twice (before and mid-bake) for a deeper glaze.
- Bake until the edges brown for a smoky bite; serve straight from the oven for best texture.

Alyssa Recipes

10/06/2026

02/06/2026

01/06/2026

23/05/2026

23/05/2026

20/05/2026

20/05/2026

20/05/2026

20/05/2026

20/05/2026

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