VODKA MARTINI RECIPE - BBC GOOD FOOD
Make an easy vodka martini with our simple recipe for an elegant party tipple. Serve your cool cocktail with an olive or a twist of lemon peel
Provided by Good Food team
Categories Cocktails, Drink
Total Time 5 minutes
Prep Time 5 minutes
Yield Makes 1
Number Of Ingredients 3
Steps:
- Stir the vodka, dry vermouth and a little ice together or put them in a cocktail shaker to combine.
- Strain into a chilled martini glass. Serve with an olive on a cocktail stick or a twist of lemon peel.
Nutrition Facts : Calories 155 calories, CarbohydrateContent 0.4 grams carbohydrates, SugarContent 0.4 grams sugar
CHRISTMAS VEGETABLES | VEGETABLES RECIPES | JAMIE OLIVER ...
These simple roasted vegetables are a no-brainer for Christmas dinner or a classic Sunday roast.
Total Time 1 hours 35 minutes
Yield 10
Number Of Ingredients 10
Steps:
- Preheat the oven to 220°C/425°F/gas 7.
- Peel and halve the potatoes, then parboil in boiling salted water for 10 minutes. Drain in a colander and leave to steam dry for 2 minutes, then give the colander a few shakes to chuff up the edges.
- Squash the garlic cloves with the back of knife, separate the rosemary into sprigs, then put half to one side. Scatter the rest over the potatoes with the garlic, a pinch of sea salt and black pepper, 4 tablespoons of oil and 30g of butter. Toss again.
- Tip into a roasting tray and arrange in one layer, then roast for 45 minutes, or until golden.
- Scrub the parsnips clean, then slice in half lengthways. Parboil in boiling salted water for 10 minutes, then drain well.
- Pick the thyme leaves. Toss the parsnips with the honey, thyme, a pinch of salt and pepper, 10g of butter and 2 tablespoons of oil.
- Tip into a roasting tray and arrange in one layer, then roast for 40 minutes, or until golden.
- Peel the carrots, then place in a pan of cold salted over a high heat. Bring to the boil, and cook for 15 minutes, or until tender, then drain.
- Meanwhile, pick and finely chop the remaining rosemary, then finely grate the orange zest and mix together.
- Toss the cooked carrots with the remaining butter, season with salt and pepper, sprinkle with the orange zest and rosemary, then serve.
Nutrition Facts : Calories 486 calories, FatContent 29.3 g fat, SaturatedFatContent 12.3 g saturated fat, ProteinContent 22.9 g protein, CarbohydrateContent 29.5 g carbohydrate, SugarContent 11.0 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
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CHRISTMAS VEGETABLES | VEGETABLES RECIPES | JAMIE OLI…
These simple roasted vegetables are a no-brainer for Christmas dinner or a classic Sunday roast.
From jamieoliver.com
Total Time 1 hours 35 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 486 calories per serving
From jamieoliver.com
Total Time 1 hours 35 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 486 calories per serving
- Preheat the oven to 220°C/425°F/gas 7.
- Peel and halve the potatoes, then parboil in boiling salted water for 10 minutes. Drain in a colander and leave to steam dry for 2 minutes, then give the colander a few shakes to chuff up the edges.
- Squash the garlic cloves with the back of knife, separate the rosemary into sprigs, then put half to one side. Scatter the rest over the potatoes with the garlic, a pinch of sea salt and black pepper, 4 tablespoons of oil and 30g of butter. Toss again.
- Tip into a roasting tray and arrange in one layer, then roast for 45 minutes, or until golden.
- Scrub the parsnips clean, then slice in half lengthways. Parboil in boiling salted water for 10 minutes, then drain well.
- Pick the thyme leaves. Toss the parsnips with the honey, thyme, a pinch of salt and pepper, 10g of butter and 2 tablespoons of oil.
- Tip into a roasting tray and arrange in one layer, then roast for 40 minutes, or until golden.
- Peel the carrots, then place in a pan of cold salted over a high heat. Bring to the boil, and cook for 15 minutes, or until tender, then drain.
- Meanwhile, pick and finely chop the remaining rosemary, then finely grate the orange zest and mix together.
- Toss the cooked carrots with the remaining butter, season with salt and pepper, sprinkle with the orange zest and rosemary, then serve.
See details
CHRISTMAS VEGETABLES | VEGETABLES RECIPES | JAMIE OLI…
These simple roasted vegetables are a no-brainer for Christmas dinner or a classic Sunday roast.
From jamieoliver.com
Total Time 1 hours 35 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 486 calories per serving
From jamieoliver.com
Total Time 1 hours 35 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 486 calories per serving
- Preheat the oven to 220°C/425°F/gas 7.
- Peel and halve the potatoes, then parboil in boiling salted water for 10 minutes. Drain in a colander and leave to steam dry for 2 minutes, then give the colander a few shakes to chuff up the edges.
- Squash the garlic cloves with the back of knife, separate the rosemary into sprigs, then put half to one side. Scatter the rest over the potatoes with the garlic, a pinch of sea salt and black pepper, 4 tablespoons of oil and 30g of butter. Toss again.
- Tip into a roasting tray and arrange in one layer, then roast for 45 minutes, or until golden.
- Scrub the parsnips clean, then slice in half lengthways. Parboil in boiling salted water for 10 minutes, then drain well.
- Pick the thyme leaves. Toss the parsnips with the honey, thyme, a pinch of salt and pepper, 10g of butter and 2 tablespoons of oil.
- Tip into a roasting tray and arrange in one layer, then roast for 40 minutes, or until golden.
- Peel the carrots, then place in a pan of cold salted over a high heat. Bring to the boil, and cook for 15 minutes, or until tender, then drain.
- Meanwhile, pick and finely chop the remaining rosemary, then finely grate the orange zest and mix together.
- Toss the cooked carrots with the remaining butter, season with salt and pepper, sprinkle with the orange zest and rosemary, then serve.
See details
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Sep 23, 2021 · There are dozens of martini recipes out there, each claiming to be the correct version. While a perfect martini will have equal parts sweet vermouth and dry vermouth. On the other hand, a dry martini will have less dry …
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May 06, 2021 · The martini cocktail is a drink associated with power, class, and of course, James Bond. A classic martini features a combination of gin and vermouth, though many people also …
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A vodka martini, also known as a vodkatini or kangaroo cocktail, is a cocktail made with vodka and vermouth, a variation of a martini cocktail.. A vodka martini is made by combining vodka, dry vermouth and ice in a cocktail shaker or mixing glass. The ingredients …
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FILMMAKER LUIS BUñUEL SHOWS HOW TO MAKE THE PERFECT DRY ...
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