BOMB COCKTAIL RECIPE RECIPES

Name: The Classic Vodka Martini
Yield: 1 serving
Ingredients: Dry Vermouth; 2 ounces vodka, chilled

CLASSIC VODKA MARTINI COCKTAIL RECIPE | FOOD NETWORK

Classic Vodka Martini Cocktail Recipe | Food Network image

Provided by Food Network

Categories beverage

Yield 1 serving

Number Of Ingredients 2

Ingredients

Dry Vermouth
2 ounces vodka, chilled

Steps:

Pour a little bit of dry vermouth in a chilled martini glass and swirl to
coat the inside of the glass. Dispose of excess vermouth. In a shaker full of ice,
gently swirl or stir the vodka before straining into glass.
Serving suggestion: Garnish with olives or lemon twist and add rocks if you like.

UNBELIEVABLE CHEESY LEEKS RECIPE | JAMIE OLIVER RECIPES

Unbelievable cheesy leeks recipe | Jamie Oliver recipes image

If you want to take this dish to the next level, invest time in cooking your leeks super-slowly until sticky and sweet.

Total Time 1 hours

Yield 12 as a side

Number Of Ingredients 9

Ingredients

6 large leeks
2 cloves of garlic
5 sprigs of fresh thyme
olive oil
1 knob of unsalted butter
100 ml single cream
100 g Cheddar cheese
50 g Parmesan cheese
100 g brie

Steps:

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Trim, wash and slice the leeks, about 2cm thick, at an angle. Peel and slice the garlic, then pick the thyme leaves.
3. Put a large casserole-type pan (ideally one you’d be happy to serve in) on a medium heat and add a drizzle of oil, the butter, thyme leaves and garlic.
4. Cook until it begins to bubble and fry, then stir in the leeks. Continue cooking and checking on it every few minutes to stir and make sure it doesn’t catch.
5. At this point, you have two choices: one is good, one is great. You can either stir the rest of the ingredients into the leeks, grating in the Cheddar and Parmesan, and tearing in the brie, then put it into the oven to cook for 45 minutes uncovered, or, if you want the sweetest leeks in the world (and I think you do), do the following...
6. Turn the heat under the pan down a little and cook the leeks for about 35 minutes, or until soft and intensely gorgeous, stirring every now and then.
7. Season, then spoon it all into a dish, or leave in the pan.
8. Stir in the cream and splash of water, grate over the Cheddar and Parmesan, then pull the brie into parts and bomb those on top.
9. Pop in the oven for 15 minutes, or until golden and bubbling.

Nutrition Facts : Calories 151 calories, FatContent 12.9 g fat, SaturatedFatContent 6.8 g saturated fat, ProteinContent 6.3 g protein, CarbohydrateContent 1.8 g carbohydrate, SugarContent 1.3 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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Total Time 2 hours 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 311 calories per serving

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Just cover the porcini with boiling water, then set aside to rehydrate.
3. Peel and finely slice the onions and garlic, then place in a large pan over a medium-low heat with 1 tablespoon of oil. Strip in the rosemary and sage leaves and add 1 teaspoon of dried oregano.
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6. Season with sea salt and black pepper, bring to the boil, then simmer on a low heat for 1 hour, or until thickened and reduced, stirring occasionally.
7. Trim the aubergines and peel with a speed-peeler, leaving a little of the skin to create a stripy effect, then slice into 1cm-thick rounds. Place in a colander, sprinkle with a good pinch of salt and leave in the sink to drain (the salt will draw out the moisture).
8. Peel the potatoes and slice into rough 1cm rounds, then parboil in a pan of boiling salted water for 5 minutes. Drain and leave to steam dry, then place in a large, deep roasting tray (30cm x 40cm).
9. Season, drizzle with oil and scatter over 1 heaped tablespoon of dried oregano. Toss well to coat, then roast in a single layer for 30 to 40 minutes, or until golden and tender.
10. Meanwhile, rinse the aubergines and pat dry with kitchen paper, then spread out across a few large roasting trays.
11. Drizzle with oil, season with pepper and oregano, then roast alongside the potatoes for 30 to 40 minutes, or until golden and cooked through.
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CLASSIC VODKA MARTINI COCKTAIL RECIPE | FOOD NETWORK

From foodnetwork.com
Reviews 4.2
Category beverage

Serving suggestion: Garnish with olives or lemon twist and add rocks if you like.

See details

UNBELIEVABLE CHEESY LEEKS RECIPE | JAMIE OLIVER RECIPES

If you want to take this dish to the next level, invest time in cooking your leeks super-slowly until sticky and sweet.
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 151 calories per serving

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Trim, wash and slice the leeks, about 2cm thick, at an angle. Peel and slice the garlic, then pick the thyme leaves.
3. Put a large casserole-type pan (ideally one you’d be happy to serve in) on a medium heat and add a drizzle of oil, the butter, thyme leaves and garlic.
4. Cook until it begins to bubble and fry, then stir in the leeks. Continue cooking and checking on it every few minutes to stir and make sure it doesn’t catch.
5. At this point, you have two choices: one is good, one is great. You can either stir the rest of the ingredients into the leeks, grating in the Cheddar and Parmesan, and tearing in the brie, then put it into the oven to cook for 45 minutes uncovered, or, if you want the sweetest leeks in the world (and I think you do), do the following...
6. Turn the heat under the pan down a little and cook the leeks for about 35 minutes, or until soft and intensely gorgeous, stirring every now and then.
7. Season, then spoon it all into a dish, or leave in the pan.
8. Stir in the cream and splash of water, grate over the Cheddar and Parmesan, then pull the brie into parts and bomb those on top.
9. Pop in the oven for 15 minutes, or until golden and bubbling.

See details

VEGETARIAN MOUSSAKA RECIPE | JAMIE OLIVER AUBERGINE RECIPES

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Just cover the porcini with boiling water, then set aside to rehydrate.
3. Peel and finely slice the onions and garlic, then place in a large pan over a medium-low heat with 1 tablespoon of oil. Strip in the rosemary and sage leaves and add 1 teaspoon of dried oregano.
4. Roughly chop the porcini (reserving the soaking liquor) and add to the pan, then fry for 10 minutes, or until softened, stirring occasionally. Turn the heat up to high, then add the wine and let it bubble and cook away.
5. Stir in the chickpeas (juice and all), lentils and 2 bay leaves. Scrunch in the tomatoes through your clean hands, then pour in the porcini soaking liquor (discarding just the last gritty bit).
6. Season with sea salt and black pepper, bring to the boil, then simmer on a low heat for 1 hour, or until thickened and reduced, stirring occasionally.
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9. Season, drizzle with oil and scatter over 1 heaped tablespoon of dried oregano. Toss well to coat, then roast in a single layer for 30 to 40 minutes, or until golden and tender.
10. Meanwhile, rinse the aubergines and pat dry with kitchen paper, then spread out across a few large roasting trays.
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12. Warm the milk with the remaining 2 bay leaves and the peppercorns in a pan on a medium-low heat – keep an eye on it. Before it boils, strain into a jug, then wipe out the pan and return to a medium heat.
13. Melt the butter, then stir in the flour to form a paste. Start adding the hot milk, a splash at a time, stirring in each addition before adding more, until you have a smooth, creamy sauce.
14. Crumble in one-third of the feta and grate in one-third of the kefalotyri, then simmer over a low heat for a further 5 minutes, or until thick and smooth. Leave to cool slightly.
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16. Separate the eggs (saving the whites for another recipe). Whisk the yolks into the sauce, then pour over the aubergines. Crumble and grate over the remaining cheese, drizzle with oil, and bake for 40 minutes, or until golden.
17. Leave to stand for 30 minutes, then serve. Great with a Greek salad.

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