ESPRESSO MEASUREMENTS RECIPES

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ESPRESSO MARTINI RECIPE - ABSOLUT DRINKS



Espresso Martini Recipe - Absolut Drinks image

Create the perfect Espresso Martini with this step-by-step guide. Fill a shaker with ice cubes. Add all ingredients. Shake and strain into a chilled cocktail glass. Garnish with coffee beans. Absolut Vodka, Kahlúa, Espresso, Coffee Beans

Total Time 2 minutes

Prep Time 2 minutes

Yield 1 Cocktail

Number Of Ingredients 4

Absolut Vodka
Kahlúa
Espresso
Coffee Beans

Steps:

  • Fill a shaker with ice cubes.
  • Add 1⅓ parts Absolut Vodka.
  • Add ⅔ part kahlúa.
  • Add ⅔ part espresso.
  • Shake.
  • Strain into a chilled cocktail glass.
  • Garnish with coffee beans.

Nutrition Facts : Calories 257 calories

SHORTCRUST PASTRY RECIPE | JAMIE OLIVER RECIPES



Shortcrust pastry recipe | Jamie Oliver recipes image

Master this buttery shortcrust pastry recipe and you're halfway to a blinding homemade pie

Total Time 15 minutes

Yield 8

Number Of Ingredients 6

500 g organic plain flour plus extra for dusting
100 g icing sugar sifted
250 g good-quality butter cut into small cubes
1 lemon zest of
2 large free-range eggs beaten
1 splash milk

Steps:

    1. This pastry is perfect for making apple and other sweet pies. Even if you’ve never made pastry before, as long as you stick to the correct measurements for the ingredients and you follow the method exactly, you’ll be laughing. The one place where you can experiment is with flavouring. If you don’t fancy using lemon zest, try another dry ingredient like orange zest instead. Or a pinch of cinnamon, nutmeg or cocoa powder. Vanilla seeds are great too. Just remember to be subtle and don’t go overboard with any of these flavours!
    2. Try to be confident and bring the pastry together as quickly as you can – don’t knead it too much or the heat from your hands will melt the butter. A good tip is to hold your hands under cold running water beforehand to make them as cold as possible. That way you’ll end up with a delicate, flaky pastry every time.
    3. Sieve the flour from a height on to a clean work surface and sieve the icing sugar over the top. Using your hands, work the cubes of butter into the flour and sugar by rubbing your thumbs against your fingers until you end up with a fine, crumbly mixture. This is the point where you can spike the mixture with interesting flavours, so mix in your lemon zest.
    4. Add the eggs and milk to the mixture and gently work it together till you have a ball of dough. Flour it lightly. Don’t work the pastry too much at this stage or it will become elastic and chewy, not crumbly and short. Flour your work surface and place the dough on top. Pat it into a flat round, flour it lightly, wrap it in clingfilm and put it into the fridge to rest for at least half an hour.

Nutrition Facts : Calories 515 calories, FatContent 27.9 g fat, SaturatedFatContent 16.8 g saturated fat, ProteinContent 8.3 g protein, CarbohydrateContent 56.9 g carbohydrate, SugarContent 13.6 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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SHORTCRUST PASTRY RECIPE | JAMIE OLIVER RECIPES
Master this buttery shortcrust pastry recipe and you're halfway to a blinding homemade pie
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 515 calories per serving
    1. This pastry is perfect for making apple and other sweet pies. Even if you’ve never made pastry before, as long as you stick to the correct measurements for the ingredients and you follow the method exactly, you’ll be laughing. The one place where you can experiment is with flavouring. If you don’t fancy using lemon zest, try another dry ingredient like orange zest instead. Or a pinch of cinnamon, nutmeg or cocoa powder. Vanilla seeds are great too. Just remember to be subtle and don’t go overboard with any of these flavours!
    2. Try to be confident and bring the pastry together as quickly as you can – don’t knead it too much or the heat from your hands will melt the butter. A good tip is to hold your hands under cold running water beforehand to make them as cold as possible. That way you’ll end up with a delicate, flaky pastry every time.
    3. Sieve the flour from a height on to a clean work surface and sieve the icing sugar over the top. Using your hands, work the cubes of butter into the flour and sugar by rubbing your thumbs against your fingers until you end up with a fine, crumbly mixture. This is the point where you can spike the mixture with interesting flavours, so mix in your lemon zest.
    4. Add the eggs and milk to the mixture and gently work it together till you have a ball of dough. Flour it lightly. Don’t work the pastry too much at this stage or it will become elastic and chewy, not crumbly and short. Flour your work surface and place the dough on top. Pat it into a flat round, flour it lightly, wrap it in clingfilm and put it into the fridge to rest for at least half an hour.
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