EASY RASPBERRY MARTINI RECIPE RECIPES

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MARTINI RECIPES - BBC GOOD FOOD



Martini recipes - BBC Good Food image

Make a classic martini cocktail by mixing gin and dry vermouth then try exciting new twists from mince pie and espresso to courgette and cucumber.

Provided by Good Food team

Number Of Ingredients 1

EASY STEWED FRUIT RECIPE | JAMIE OLIVER FRUIT RECIPES



Easy stewed fruit recipe | Jamie Oliver fruit recipes image

A few spoonfuls of simple seasonal fruit works a treat on everything from brekkie to Sunday roast!

Total Time 15 minutes

Yield 4

Number Of Ingredients 3

500 g seasonal fruit, such as rhubarb, plums, apricots, strawberries or pears
2.5 cm piece of ginger optional, if using rhubarb
caster sugar to taste

Steps:

    1. Chop up all the fruit, discarding any stones.
    2. Place the fruit in a pan. If using rhubarb, peel the ginger and finely grate it into the pan. Add the sugar – I usually add 3 heaped teaspoons to rhubarb and 2 heaped teaspoons to any other fruit, but just taste as you go along and add more if you think it needs it (please be careful when tasting as it gets really hot). Add 2 tablespoons of water and cook on a medium heat with the lid on.
    3. Once the fruit has softened, remove the lid and let the liquid reduce – you want to end up with a fairly thick consistency.
    4. Serve over cereal, yoghurt, pancakes, granola, muesli or even with roast pork!

Nutrition Facts : Calories 69 calories, FatContent 0.1 g fat, SaturatedFatContent 0.0 g saturated fat, ProteinContent 1.2 g protein, CarbohydrateContent 16.8 g carbohydrate, SugarContent 16.8 g sugar, SodiumContent 0 g salt, FiberContent 1.8 g fibre

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A few spoonfuls of simple seasonal fruit works a treat on everything from brekkie to Sunday roast!
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Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
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    1. Chop up all the fruit, discarding any stones.
    2. Place the fruit in a pan. If using rhubarb, peel the ginger and finely grate it into the pan. Add the sugar – I usually add 3 heaped teaspoons to rhubarb and 2 heaped teaspoons to any other fruit, but just taste as you go along and add more if you think it needs it (please be careful when tasting as it gets really hot). Add 2 tablespoons of water and cook on a medium heat with the lid on.
    3. Once the fruit has softened, remove the lid and let the liquid reduce – you want to end up with a fairly thick consistency.
    4. Serve over cereal, yoghurt, pancakes, granola, muesli or even with roast pork!
See details


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  • Shake the vodka, Chambord and pineapple juice with ice really hard until the pineapple juice froths up a bit, then strain into the glass. Garnish with the pineapple wedge.
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