ENGLISH GARDEN COCKTAIL RECIPE | BBC GOOD FOOD
Celebrate summer with an English garden cocktail. It's a refreshing mix of gin, elderflower cordial and apple juice, plus mint, lemon and cucumber flavours
Provided by Anna Glover
Categories Drink
Total Time 5 minutes
Prep Time 5 minutes
Yield 1
Number Of Ingredients 7
Steps:
- Mix the mint leaves, gin, elderflower cordial and lemon juice together in the bottom of a tall glass using a long-handled spoon.
- Add a large handful of ice, then top up with the apple juice. Stir well, then drop in the strip of cucumber before serving.
Nutrition Facts : Calories 118 calories, CarbohydrateContent 9 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 0.1 grams fiber, ProteinContent 0.3 grams protein, SodiumContent 0.01 milligram of sodium
COCKTAIL BLINIS RECIPE - BBC GOOD FOOD
These dainty little Eastern European pancakes have a distinctive flavour and are party perfect. Finish with two toppings - beetroot and quail's egg, and smoked salmon pâté - for a creative canapé
Provided by Cassie Best
Categories Canapes
Total Time 1 hours
Prep Time 40 minutes
Cook Time 20 minutes
Yield 8 (makes about 32)
Number Of Ingredients 17
Steps:
- Heat the milk in a saucepan until just steaming, then remove from the heat and stir in the sugar and butter, swirling until the butter melts. Tip the flours and yeast into a bowl and season with 1/4 tsp salt. Make a well in the middle and pour in the milk mixture and the egg yolks. Whisk until you have a smooth batter, then cover with cling film and set aside for 1 hr (if you want to make the blinis ahead and freeze them, jump to step 4).
- Meanwhile, prepare the toppings. Bring a large pan of water to the boil, add the quail’s eggs and cook for 2 1/2 mins. Drain the eggs and run under cold water, then leave to cool completely. Tip the beetroot and cream cheese into a food processor and season with a pinch of salt and a generous grind of black pepper. Whizz to a purée, then scrape into a bowl and chill until ready to serve.
- For the salmon topping, flake the salmon into a bowl, add the cream cheese, lemon zest and juice, and horseradish, if using. Mash everything together with a fork, then chill until ready to serve. Peel the cucumber into long strips using a vegetable peeler, discarding the seedy middle part, and pop into a bowl of cold water.
- Check the blini batter – it should be bubbly on the surface. Tip the egg whites into a bowl and whisk until they hold soft peaks. Add to the blini batter and gently fold together, trying to keep as much air in the mixture as possible.
- Get a wire rack or two ready to cool the blinis (this will prevent them from going soggy when cooling). Heat a knob of butter and a drizzle of oil in a large pan (if you have two pans, this will speed things up). When the butter is foaming, spoon tablespoons of the batter into the pan, leaving space between each one as they will spread a little. Cook over a medium heat until bubbles pop on the surface and the undersides are golden brown. Flip over and cook for 1-2 mins more, then transfer to the rack to cool. Wipe out the pan and continue cooking the remaining blinis in the same way. Will keep in an airtight container for 1 day, or freeze the cooked blinis on a baking tray covered with cling film, then foil, for up to a month. Defrost at room temperature before topping.
- To assemble, top half the blinis with the beetroot purée, peel and halve the eggs and place them on top, then scatter with cress and season with a little black pepper. Top the remaining blinis with the salmon pâté. Dry the cucumber slices well and ruffle each piece back on itself, then squash firmly between your fingers so it lays flat. Place them on top of the salmon, add a tiny blob of caviar and eat as soon as possible, preferably with glasses of fizz!
Nutrition Facts : Calories 320 calories, FatContent 21 grams fat, SaturatedFatContent 12 grams saturated fat, CarbohydrateContent 18 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 2 grams fiber, ProteinContent 13 grams protein, SodiumContent 1.5 milligram of sodium
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GREEK-INSPIRED CAULIFLOWER STEW | JAMIE OLIVER VEGAN RECIPES
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/VeganDiet, https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 311 calories per serving
- Preheat the oven to 200ºC/400ºF/gas 6.
- Use a speed-peeler to strip the lemon zest into a large casserole pan on a medium heat, then add 2 tablespoons of oil and the garlic bulb.
- Peel and quarter the onions and separate into petals, destone the olives, and slice the potatoes 1cm-thick. Add to the pan, pick in the oregano leaves and cook for 5 minutes, or until just starting to soften and colour.
- Quarter and add the tomatoes, then season to taste with sea salt and black pepper.
- Pour 500ml of water into the pan and bring to the boil, stirring well and scraping up any sticky bits from the bottom.
- Discard just the tatty outer leaves from the cauliflower, then cut a cross into the stalk and push it right down to the bottom of the pan.
- Drizzle with 1 tablespoon of oil, cover, then place in the oven for 1 hour, or until golden and caramelised, basting occasionally and removing the lid halfway through.
- Remove the cauliflower to a serving platter and pick out the garlic bulb, then place the pan back over a medium heat on the hob, stir in the peas or broad beans, and simmer for 5 minutes.
- Carefully squeeze all the garlic out of the skins and stir back into the pan. Taste and tweak the seasoning, if needed, then pour over the cauliflower and finish with a good squeeze of lemon juice.
HOMEMADE LIMONCELLO RECIPE: HOW TO MAKE IT
From tasteofhome.com
Total Time 40 minutes
Cuisine Europe, Italian
Calories 87 calories per serving
- Using a vegetable peeler, peel rind from lemons (save lemons for another use). With a sharp knife, scrape pith from peels and discard. Place lemon peels and vodka in a large glass or plastic container. Cover and let stand at room temperature for at least 2 weeks, stirring once a week., In a large saucepan, bring water and sugar to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool completely., Strain vodka mixture, discarding lemon peels. Return mixture to container; stir in sugar mixture. Pour into glass bottles; seal tightly. Let stand for 2 weeks. Serve chilled.
GREEK-INSPIRED CAULIFLOWER STEW | JAMIE OLIVER VEGAN RECIPES
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/VeganDiet, https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 311 calories per serving
- Preheat the oven to 200ºC/400ºF/gas 6.
- Use a speed-peeler to strip the lemon zest into a large casserole pan on a medium heat, then add 2 tablespoons of oil and the garlic bulb.
- Peel and quarter the onions and separate into petals, destone the olives, and slice the potatoes 1cm-thick. Add to the pan, pick in the oregano leaves and cook for 5 minutes, or until just starting to soften and colour.
- Quarter and add the tomatoes, then season to taste with sea salt and black pepper.
- Pour 500ml of water into the pan and bring to the boil, stirring well and scraping up any sticky bits from the bottom.
- Discard just the tatty outer leaves from the cauliflower, then cut a cross into the stalk and push it right down to the bottom of the pan.
- Drizzle with 1 tablespoon of oil, cover, then place in the oven for 1 hour, or until golden and caramelised, basting occasionally and removing the lid halfway through.
- Remove the cauliflower to a serving platter and pick out the garlic bulb, then place the pan back over a medium heat on the hob, stir in the peas or broad beans, and simmer for 5 minutes.
- Carefully squeeze all the garlic out of the skins and stir back into the pan. Taste and tweak the seasoning, if needed, then pour over the cauliflower and finish with a good squeeze of lemon juice.
HOMEMADE LIMONCELLO RECIPE: HOW TO MAKE IT
From tasteofhome.com
Total Time 40 minutes
Cuisine Europe, Italian
Calories 87 calories per serving
- Using a vegetable peeler, peel rind from lemons (save lemons for another use). With a sharp knife, scrape pith from peels and discard. Place lemon peels and vodka in a large glass or plastic container. Cover and let stand at room temperature for at least 2 weeks, stirring once a week., In a large saucepan, bring water and sugar to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool completely., Strain vodka mixture, discarding lemon peels. Return mixture to container; stir in sugar mixture. Pour into glass bottles; seal tightly. Let stand for 2 weeks. Serve chilled.
MULLED WINE RECIPE | JAMIE OLIVER CHRISTMAS RECIPES
Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 0 calories per serving
- Place the sugar and all of the spices (except the nutmeg) into a large, heavy-bottomed pan.
- Add the bay leaves and use a speed peeler to pare the zest of the lemon and oranges. Add to the pan, slice the oranges in half and squeeze in the juice.
- Pour in just enough of the wine to cover all the ingredients. Place the pan over a medium heat, bring to the boil, then lower the heat and simmer for 5 minutes, or until all of the sugar is dissolved and you have a lovely fragrant syrup.
- Add the rest of the wine and the crème de cassis, then gently heat for 10 minutes, until warm and fragrant. Be careful not to let the mixture boil. Serve hot, with fresh nutmeg grated on top, and mince pies.
MULLED WINE RECIPE | JAMIE OLIVER CHRISTMAS RECIPES
Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 0 calories per serving
- Place the sugar and all of the spices (except the nutmeg) into a large, heavy-bottomed pan.
- Add the bay leaves and use a speed peeler to pare the zest of the lemon and oranges. Add to the pan, slice the oranges in half and squeeze in the juice.
- Pour in just enough of the wine to cover all the ingredients. Place the pan over a medium heat, bring to the boil, then lower the heat and simmer for 5 minutes, or until all of the sugar is dissolved and you have a lovely fragrant syrup.
- Add the rest of the wine and the crème de cassis, then gently heat for 10 minutes, until warm and fragrant. Be careful not to let the mixture boil. Serve hot, with fresh nutmeg grated on top, and mince pies.
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