COCKTAIL COLOURING RECIPES

Name: Coconut ice
Prep time: 15 min
Total time: 15 min
Yield: Makes about 40 pieces
Cuisine: British recipes
Ingredients: Butter, for greasing; 397g can condensed milk; 350g desiccated coconut; 350g icing sugar; Few drops of vanilla extract; Pink or red food colouring

COCONUT ICE RECIPE - DELICIOUS. MAGAZINE

Coconut ice recipe - delicious. magazine image

Homemade coconut ice is a great recipe for children to make and to give as an edible gift at Christmas, on birthdays…

Provided by delicious. magazine

Total Time 15 minutes

Prep Time 15 minutes

Yield Makes about 40 pieces

Number Of Ingredients 6

Ingredients

Butter, for greasing
397g can condensed milk
350g desiccated coconut
350g icing sugar
Few drops of vanilla extract
Pink or red food colouring

Steps:

You will need a 23cm x 20cm x 4cm deep cake tin. Rub a little butter over the inside of the tin, then line the tin and 2 of the sides with baking paper.
Pour the condensed milk into a big bowl. Add the coconut, icing sugar and vanilla extract and mix really well. Spoon half of the mixture into the square cake tin, then flatten it by pressing with damp fingers.
Add a few drops of pink or red food colouring to the mixture left in the bowl and mix evenly. Spoon the coloured mixture over the top of the white layer and use damp fingers to smooth the top.
Loosely cover and put in a cool place overnight to set and dry out. Use the baking paper to lift the coconut ice from the tin, then cut into about 40 pieces. Store in an airtight tin in a cool place for up to 3 weeks.

Nutrition Facts : Calories , FatContent , ProteinContent , CarbohydrateContent , FiberContent

'NDUJA PASTA MAFALDE RECIPE

'Nduja Pasta Mafalde Recipe image

Mafalde is a flat and wide, ribbon-shaped pasta, try it here with a rich and spicy tomato sauce, flavoured with 'nduja and parmesan. This recipe comes from London-based restaurant Bancone

Provided by Charlotte Morgan

Categories Dinner, Lunch

Total Time 2 hours 20 minutes

Yield Serves 4

Number Of Ingredients 14

Ingredients

2 tbsp vegetable oil
350g pork mince
1 carrot, finely chopped
1 onion, finely chopped
3 sticks celery, finely chopped
olive oil, for frying
1 heaped tbsp tomato purée
100ml white wine
100g 'nduja
500ml chicken stock
1 bay leaf
150ml whole milk
500g pasta (fresh or dry mafalde, or tagliatelle as an alternative)
100g parmesan, finely grated

Steps:

Heat the oil in a casserole. Add the pork with a pinch of seasoning and cook until really brown.
In a separate pan, fry the carrot, onion and celery in a little olive oil and salt until soft but without colouring.
Add the tomato purée to the pork and stir, cooking it out until it reaches a light orangey colour. Add the white wine and cook until evaporated. Now add the cooked veg to the pork, mix well and then add the ’nduja, stock, bay leaf and milk. Cook gently for 2 hours or until tender and reduced. Season.
Cook the pasta in salted water until al dente. Remove from the water with tongs (reserving some cooking water for later) and add to the ragu. Incorporate gently and, if a little dry, add a ladle of cooking water and stir in over the heat to loosen. Serve straight away with grated parmesan on top.

Nutrition Facts : Calories 892 calories, FatContent 40.8 grams fat, SaturatedFatContent 15.3 grams saturated fat, CarbohydrateContent 77.3 grams carbohydrates, SugarContent 10.1 grams sugar, FiberContent 6.7 grams fiber, ProteinContent 46.7 grams protein, SodiumContent 2.3 milligram of sodium

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