DRINKS VIRGIN RECIPES
VIRGIN HURRICANES RECIPE: HOW TO MAKE IT - TASTE OF HOME
Revelers of all ages can enjoy a nonalcoholic version of the punchlike refresher that’s often called Mardi Gras in a glass. Adults who want a more authentic flavor can mix in rum. —Taste of Home Test Kitchen
Provided by Taste of Home
Total Time 10 minutes
Prep Time 10 minutes
Cook Time 0 minutes
Yield 9 servings.
Number Of Ingredients 7
Steps:
- Combine the juices in a pitcher. Just before serving, stir in carbonated water. Pour into hurricane or highball glasses filled with ice. Garnish with pineapple wedges and cherries.
Nutrition Facts : Calories 61 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 6mg sodium, CarbohydrateContent 15g carbohydrate (12g sugars, FiberContent 0 fiber), ProteinContent 0 protein. Diabetic Exchanges 1 fruit.
NON-ALCOHOLIC DRINKS - BBC GOOD FOOD
From mocktails, cordials and coffee to chilled summer soft drinks and sparkling homemade lemonade, our alcohol-free drinks are sure to satisfy.
Provided by Good Food team
Number Of Ingredients 1
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COURGETTE SALAD | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
This easy and unusual courgette salad looks beautiful and makes a lovely little side dish
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet
Calories 53 calories per serving
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet
Calories 53 calories per serving
- This is quite an unusual salad and terribly simple to make. It's great because it's a nice little side dish that will go with things like mozzarella, goat's cheese, cured meats, grilled or barbecued white fish like cod or haddock, even things like chicken or pork. Use courgettes when at their best (nice and firm and not too big).
- Slice 4 courgettes lengthways as thin as you can (use a mandolin if you have one). Grill on a red-hot griddle pan, or on the barbecue, until lightly charred on each side. Scatter the slices over a large plate, making sure you don't sit them on top of each other otherwise they'll steam and go a bit limp, and there's nothing worse than limp courgettes, I can tell you. While they're still warmish, sprinkle them with a little sea salt and freshly ground black pepper.
- Deseed a red chilli and chop finely. Finely chop ½ a clove of garlic and sprinkle the chilli and garlic evenly from a height over the courgettes. (Add to your own taste, but just remember that when the chilli and garlic mix with the olive oil and lemon juice the heat and flavours are lessened.)
- Tear over a handful of fresh mint and drizzle with good extra virgin olive oil and a squeeze of lemon. I've even been known to throw in some blanched broad beans or raw peas if I can get any. This salad is always a real treat.
- P.S. If you find yourself with leftovers, try baking any fish fillets (cod, haddock or bass for example) on top of the courgettes. Lovely with steamed rice and seasoned yoghurt. Very fresh and good for you.
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TENDER ASPARAGUS | JAMIE OLIVER RECIPES
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Calories 282 calories per serving
Calories 282 calories per serving
- This works great as a stand-alone recipe, but also as a component in Jamie’s Sunny Gathering from Together – see the full collection of menus here. GET AHEAD Roughly chop the green part of the spring onions and place in a blender with the mustard, vinegar and 6 tablespoons of extra virgin olive oil. Tear in three-quarters of the parsley leaves, add a swig of water and blitz until smooth. Season to perfection, tasting and tweaking, then cover. Pick the remaining parsley leaves into a bowl, then trim, finely slice and add the whites of the spring onions, and cover with water. Refrigerate both overnight. ON THE DAY Put a large non-stick frying pan on a medium heat. Finely slice the bacon, chop the bread into 1cm chunks, and place it all in the pan with 1 tablespoon of olive oil and a good pinch of black pepper. Cook for 15 minutes, or until golden and crisp, tossing regularly. Keep in the pan, ready to reheat. Divide the dressing between a large serving bowl and a smaller bowl, ready for drizzling. Snap the woody ends off the asparagus, then cook in a large pan of boiling water for 3 minutes, or until just tender. Use tongs to transfer the asparagus straight into the larger bowl of dressing, tossing to coat. Gently lower the eggs into the boiling water with a pinch of sea salt to cook for 6 minutes, then drain, cool under cold running water, and peel. TO SERVE Heat up the croutons. Halve the eggs and dot among the asparagus. Drain the parsley and spring onion garnish, pat dry, then scatter over the top, and take everything to the table – the asparagus will be delicious hot, warm or cold. I enjoy this starter with a glass of quality cold sparkling cider.
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