ESPRESSO BLENDER RECIPES
HOMEMADE FRAPPUCCINO RECIPES - HOW TO MAKE FRAPPUCCINOS
Three homemade frappuccino recipes that taste just like Starbucks and are surprisingly easy to whip up in the comfort of your own home.
Provided by Ree Drummond
Categories beverages dessert non-alcoholic beverage
Total Time 5 minutes
Prep Time 5 minutes
Cook Time 0S
Yield 6 servings
Number Of Ingredients 8
Steps:
- To make Vanilla Frappuccino: Add coffee, milk, sweetened condensed milk, and vanilla to a blender. Top off blender with ice and blend until smooth and icy. (Add half-and-half if you'd like it to be a little richer and creamier.) Serve in a glass with whipped cream on top.To make Mocha Frappuccino: Add coffee, milk, sweetened condensed milk, vanilla, and chocolate syrup to a blender. Top off blender with ice and blend until smooth and icy. (Add half-and-half if you'd like it to be a little richer and creamier.) Serve in a glass with whipped cream on top.To make a Mocha Chip Frappucchino: Add coffee, milk, sweetened condensed milk, vanilla, chocolate syrup, and chocolate chips to a blender. Top off blender with ice and blend until smooth and icy, with tiny chocolate bits throughout. (Add half-and-half if you'd like it to be a little richer and creamier.) Serve in a glass with whipped cream on top, and drizzle the whipped cream with chocolate syrup or dot with more chocolate chips.
BEEF TIPS & GRAVY – INSTANT POT RECIPES
Provided by Chop Secrets
Prep Time 5 minutes
Cook Time 25 minutes
Yield 4 - 6 servings
Number Of Ingredients 13
Steps:
- Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
- When oil gets hot, add meat and onions. Brown the meat on all sides, 4-5 minutes.
- Add broth and wine to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
- Add mushrooms and stir to combine. Add a steam rack or riser on top of the mushrooms. (Use the one that came with your pot,)
- Place potato cubes into a steamer basket and place basket on the steam rack or riser.
- Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 15 minutes.
- When the time is up, quick-release the pressure.
- Carefully remove the potatoes to a bowl. Add butter, sour cream and salt and mash to desired consistency.
- Remove steam rack or riser and stir in worcestershire.
- In a small bowl, mix together 1/2 cup of pot liquid and cornstarch. Stir into the pot until thickened, returning to SAUTE mode as needed. Adjust seasonings.
- Serve beef and mushrooms over mashed potatoes. Garnish with chopped italian parsley (optional)
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HARISSA CAULIFLOWER TRAYBAKE | RECIPES | JAMIE OLIVER
From jamieoliver.com
Total Time 1 hours 20 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 513 calories per serving
Total Time 1 hours 20 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 513 calories per serving
- Preheat the oven to 220°C/425°F/gas 7.
- Click off and discard only the tatty outer leaves from the cauliflower, then cut it into quarters. Quarter the peppers and halve the tomatoes, removing and discarding the seeds. Break the unpeeled garlic bulb into cloves. Mix it all in a large sturdy roasting tray with 2 tablespoons each of olive oil and red wine vinegar, the harissa, a pinch of sea salt and black pepper and a good splash of water.
- Cover the tray tightly with tin foil, put it on a medium heat on the hob, and when it starts to sizzle, transfer it to the oven for 40 minutes.
- Get the tray out of the oven, remove the foil, tilt the tray and spoon all the delicious juices into a little jug for later. Return the tray to the oven for 20 minutes, to get golden.
- Place the couscous in a bowl, add a pinch of salt and pepper, then just cover with boiling kettle water, and cover.
- Pick most of the mint leaves into a blender, blitz with 6 tablespoons of yoghurt until smooth, then ripple it back through the remaining yoghurt.
- Fluff up the couscous. Warm the reserved juices. Squeeze the soft garlic out of the skin. Serve it all together, sprinkled with mint leaves.
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PRAWN LINGUINE | PASTA RECIPES | JAMIE OLIVER
Sweet prawns, freshly made pasta, rich tomatoes, lemony rocket and a kick of chilli – this is proper comfort food!
From jamieoliver.com
Total Time 1 hours
Cuisine italian
Calories 500 calories per serving
From jamieoliver.com
Total Time 1 hours
Cuisine italian
Calories 500 calories per serving
- Peel the prawns, reserving all the heads and shells. Run a knife down the back and pull out the veins. Keep 4 prawns whole, running your knife down those ones again to butterfly them. Chop the rest of the prawns into small chunks to help distribute that sweet taste throughout the dish.
- Put the saffron into a little bowl with a thimble of boiling water.
- Place the prawn heads and shells in a large pan on a medium heat with a lug of olive oil and fry while you peel and finely chop the onion, then add it to the pan. Cook until the onion starts to soften, stirring occasionally.
- Add the saffron with its soaking water and the anchovies. Turn the heat up, add the wine and cook it away, then add the tinned tomatoes, 1 tin’s worth of water and a pinch of sea salt and black pepper. Bring to the boil, then simmer for 12 minutes.
- Leave the sauce to cool a little, then, in small batches, blitz in a blender until smooth, pass through a coarse sieve and season to taste.
- Put a large pan of salted water on to boil for the pasta. Peel and finely slice the garlic, quarter the cherry tomatoes and finely slice the chilli. Trim and finely slice the fennel, preferably on a mandolin (use the guard!).
- You can make this with the fresh or dried pasta – if you're using fresh, cut the sheets into linguine.
- Now it’s time to focus. Great pasta is all about timing and confidence – the sauce takes 4 minutes, so if using dried pasta, get that on first and start the sauce after 8 minutes; if using the fresh, cook it halfway through the sauce process – I don’t want you to overcook the prawns or pasta.
- Place a large pan on a high heat and, once hot, add a good lug of olive oil, quickly followed by the garlic and chilli. After 30 seconds, toss in the whole prawns, then after another 6 seconds add the chopped prawns, cherry tomatoes and fennel, and toss again. Pour over the sauce and bring to a simmer.
- At this point, drain your cooked pasta and place it on top of the sauce. Toss again, quickly check the seasoning and divide between four bowls, followed by any leftover prawns and sauce. Top each portion with a clump of rocket, add a squeeze of lemon juice and drizzle with extra virgin olive oil. Eat it, and be proud of yourself.
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BLENDER CHOCOLATE MOUSSE RECIPE - NYT COOKING
This recipe for chocolate mousse made in a blender comes via the pastry chef Natasha Pickowicz, who got it from a cook named Monica Stolbach, who in turn got it from her mother-in-law, who got it from a Junior League cookbook published in the 1980s. Straightforward, adaptable and extremely satisfying, it’s one of those recipes that you want to pass along to as many people as you can. Instead of separating the egg yolks and whites, this technique simply involves pouring hot sugar syrup into a blender with chocolate and whole eggs, then folding that mixture into softly whipped cream. The resulting texture is so creamy and rich, it doesn’t need anything at all, though you can top it with extra whipped cream, if you like.
From cooking.nytimes.com
Reviews 4
Total Time 20 minutes
Cuisine american
From cooking.nytimes.com
Reviews 4
Total Time 20 minutes
Cuisine american
- Fold 1 cup of the chocolate mixture into the chilled whipped cream until smooth, then add the rest of the chocolate mixture to the cream mixture and fold until there are no streaks. Pour into individual bowls, ramekins or glasses, and set in the fridge until firm, at least 2 hours or up to 24 hours. Serve chilled.
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BEEF WELLINGTON FOR TWO | JAMIE OLIVER RECIPES
Less is definitely more when it comes to my romantic twist on a classic beef Wellington for two. A blushing and tender seared fillet of beef, smothered in rich mushroom duxelle, all wrapped up in a vibrant green pancake and golden puff pastry parcel – seriously impressive and truly memorable. You’re going to love it!
From jamieoliver.com
Total Time 1 hours 20 minutes
Calories 840 calories per serving
From jamieoliver.com
Total Time 1 hours 20 minutes
Calories 840 calories per serving
- Soak the dried mushrooms in 250ml boiling water for 10 minutes, then drain and finely chop (reserving the soaking liquid for the gravy).
- Pick and finely chop 1 sprig of rosemary, season with sea salt and black pepper, then roll the fillet through it until nicely coated. Add 1 tablespoon of oil to a non-stick pan over a high heat. Lightly crush and add the unpeeled garlic cloves, then add the beef and sear for 5 minutes, turning with tongs. Remove to a plate to cool.
- Wipe out the frying pan and return to a medium heat. Peel and roughly chop the onion, then squeeze out the softened garlic flesh and add to the pan. Strip in the rest of the rosemary, then tear in the mushrooms. Pour in the beef resting juices, then add the soaked mushrooms. Cook for 15 minutes, or until soft and starting to caramelise, stirring regularly. Tip into a food processor with a few drops of truffle oil (if using) and blitz to a spreadable consistency. Taste and season to perfection.
- For the pancakes, crack the egg into a blender, add the milk, flour, spinach and a pinch of salt and pepper, then blitz until smooth. Place a large 28cm non-stick frying pan on a medium heat, rub the pan with a little olive oil, then pour in a thin layer of batter, swirling it up and around the edges. Cook on one side only for 2 minutes, or until lightly golden, then flip over and cook for another 10 seconds. Tip onto a plate to cool. Cover and chill the remaining batter for breakfast.
- Preheat the oven to 220°C/425°F/gas 7. To assemble, place a large sheet of clingfilm on a clean surface and place your pancake on top. Spread with 1 heaped teaspoon of English mustard, then spread with the mushroom pâté in an even layer, leaving a 1cm border. Place the cooled beef fillet in the centre of the pancake, then gather up the clingfilm and twist into a parcel.
- On a flour-dusted surface, cut the pastry in half. Remove the clingfilm and place the pancake-wrapped beef on one piece of pastry. Beat the egg and brush over the pastry base and the pancake, then drape over the remaining piece of pastry to cover and press to seal, as though you’re making large ‘ravioli’. Trim the excess pastry (see tip), transfer to a large greased baking tray and eggwash all over. (If making in advance, pop in the fridge until needed, removing 1 hour before baking.)
- Cook the Wellington on the bottom of the oven for 25 minutes, or until the pastry is golden on top and crisp underneath, for blushing, juicy beef.
- Meanwhile, make the gravy. Peel and roughly chop the onion, place in a large pan on a medium heat with a tablespoon of oil, and strip in the thyme leaves. Cook for 20 minutes, stirring occasionally, then stir in the jam and simmer until dark and shiny. Add the port, flame with a match, cook away, then stir in the flour, followed gradually by the stock and reserved porcini liquid. Simmer to your desired consistency, then blitz with a stick blender and strain through a sieve.
- Leave the Wellington to rest for 5 minutes before slicing and serving with the gravy. Delicious served with steamed greens.
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