COCKTAIL PEELER RECIPES

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PUFF PASTRY VEGETABLE TART | JAMIE OLIVER VEG RECIPES



Puff pastry vegetable tart | Jamie Oliver veg recipes image

These are great to make with kids. You will need: an apron, a table knife, rolling pin, baking tray, tablespoon, chopping board, kitchen cloth, mixing bowl, speed peeler, cheese grater and oven gloves.

Total Time 35 minutes

Yield 4

Number Of Ingredients 12

1 x 500 g block of ready-made puff pastry
plain flour for dusting
4 teaspoons pesto
1 handful of mixed, ripe cherry tomatoes
8 asparagus spears
4 baby courgettes
2-3 jarred roasted peppers
½ a bunch of fresh basil
olive oil
8 black olives optional
1 x 100 g ball mozzarella
20 g Parmesan cheese optional

Steps:

    1. Turn on the oven to 200ºC/gas 6. Carefully cut the pastry block in half with a table knife. Wrap the other half and refrigerate or freeze for later.
    2. Dust some flour onto a clean work surface and, using a rolling pin, roll out the pastry into a square, measuring 26cm x 26cm. Cut into 4 equal squares.
    3. Place the pastry squares on a baking tray, leaving a space between each.
    4. Using the back of a spoon, spread the centre of each square with pesto, but don’t spread it onto the edges.
    5. Squash the tomatoes into a large mixing bowl, then snap the asparagus spears into 3cm pieces. Keep the lovely pointy tips and a little of the stalk, but discard the end 3cm.
    6. Using a speed peeler, carefully shred the courgettes into ribbons. Tear the roasted peppers into strips and add to the bowl.
    7. Pick the basil leaves, reserving the pretty ones for later. Place the large ones in the mixing bowl.
    8. Mix the vegetables together in the bowl, adding a splash of oil. Pile a little of the mixture on each pesto-smeared tart and top with two olives (if using).
    9. Break up the mozzarella and place little bits on top of each tart – this will make it gooey like a pizza. Grate over some Parmesan (if using).
    10. Bake for 15 to 20 minutes, until the pastry is golden and the cheese is all bubbly.
    11. Once the tarts are ready, allow to cool slightly. Sprinkle with the reserved basil leaves and serve with a nice salad for lunch.

Nutrition Facts : Calories 555 calories, FatContent 41.9 g fat, SaturatedFatContent 15.3 g saturated fat, ProteinContent 14.1 g protein, CarbohydrateContent 30.2 g carbohydrate, SugarContent 3.1 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

HOMEMADE LIMONCELLO RECIPE: HOW TO MAKE IT



Homemade Limoncello Recipe: How to Make It image

This limoncello recipe makes a drink better than any store-bought version. It's perfect as an after-dinner treat on its own, or whipped up in a cocktail. —Jenni Sharp, Milwaukee, Wisconsin

Provided by Taste of Home

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 1-1/2 quarts.

Number Of Ingredients 4

10 medium lemons
1 bottle (750 ml) vodka
3 cups water
1-1/2 cups sugar

Steps:

  • 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.

Nutrition Facts : Calories 87 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 0 sodium, CarbohydrateContent 9g carbohydrate (9g sugars, FiberContent 0 fiber), ProteinContent 0 protein.

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These are great to make with kids. You will need: an apron, a table knife, rolling pin, baking tray, tablespoon, chopping board, kitchen cloth, mixing bowl, speed peeler, cheese grater and oven gloves.
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Total Time 35 minutes
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