FLOWERS MARTINI RECIPES

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LEMON DROP MARTINI | SOUTHERN LIVING



Lemon Drop Martini | Southern Living image

Provided by Britney Alston

Total Time 5 minutes

Number Of Ingredients 4

1 medium lemon
2 tablespoons granulated sugar
¼ cup (2 oz.) citrus vodka (such as Absolut Citron)
2 teaspoons simple syrup

Steps:

  • Cut lemon in half crosswise. Juice 1 lemon half to measure 2 tablespoons juice, and set aside. Discard squeezed lemon half. Cut remaining lemon half into slices. Using 1 lemon slice, wet rim of a martini glass. Reserve 1 lemon slice for garnish; reserve remaining slices for another use. Place sugar on a plate. Dip rim of martini glass into sugar to lightly coat.
  • Fill a cocktail shaker two-thirds full with ice. Add vodka, simple syrup, and reserved lemon juice. Place lid on shaker; shake until well combined and chilled, about 30 seconds. Strain into prepared martini glass. Garnish with reserved lemon slice. Serve immediately.

LEMON DRIZZLE CAKE | JAMIE OLIVER BAKING RECIPES



Lemon drizzle cake | Jamie Oliver baking recipes image

To celebrate the birth of HRH Princess of Cambridge, I created this knockout sponge cake – filled with lemon curd and vanilla icing, you’re guaranteed smiles all round

Total Time 1 hours

Yield 14

Number Of Ingredients 13

250 g unsalted butter plus extra for greasing, softened
250 g self-raising flour plus extra for dusting
250 g golden caster sugar
4 large free-range eggs
1 teaspoon natural yellow food colouring
2 lemons
400 g icing sugar
150 g unsalted butter at room temperature
½ a vanilla pod
200 g cream cheese
100 g icing sugar
2 tablespoons quality lemon curd
edible flowers to serve (optional)

Steps:

    1. Preheat the oven to 180°C/350ºF/gas 4. Grease two 20cm springform cake tins with a little butter, line the bases with greaseproof paper, then dust lightly with flour.
    2. Beat the butter and sugar together until very light and fluffy. Add the eggs one by one, making sure you beat each one in well before you add the next, then fold in the flour, food colouring and zest from 1 lemon. Add a splash of milk to loosen, if needed. Divide between the prepared cake tins, spreading it out well with a spatula, then place in the hot oven for 20 to 25 minutes, or until golden and an inserted skewer comes out clean. Allow to cool slightly, then carefully turn out onto a baking rack to cool completely.
    3. Meanwhile, to make the icing, sift the icing sugar into a large bowl, add the butter and beat until pale and creamy. Halve the vanilla pod lengthways, scrape out the seeds and add them to the bowl. Add the cream cheese, finely grate in the zest of 1 lemon and add a squeeze of juice, then beat until just smooth – it's really important not to over-mix it.
    4. Once cooled, use a thin, serrated knife to halve the sponges horizontally into rounds. Reserving the prettiest sponge for the top, spread 1 tablespoon of lemon curd onto one of the cooled sponges, then layer over one-third of the icing. Place it, icing-side up, onto a cake stand. Repeat with the remaining ingredients, then top with the final sponge.
    5. To make the drizzle icing, sieve the icing sugar into a large bowl, then gradually whisk in 1 tablespoon lemon juice until it forms a good drizzling consistency, adding a squeeze more juice to loosen, if needed. Spread the icing onto the cake, dot over the lemon curd, then use a skewer to ripple it through. Scatter over a few edible flowers (if using), then serve. Enjoy!

Nutrition Facts : Calories 550 calories, FatContent 29.3 g fat, SaturatedFatContent 16.9 g saturated fat, ProteinContent 4.6 g protein, CarbohydrateContent 71.6 g carbohydrate, SugarContent 57.5 g sugar, SodiumContent 0.3 g salt, FiberContent 0.6 g fibre

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BEAUTIFUL COURGETTE CARBONARA | JAMIE OLIVER PASTA RECIPES
Carbonara is a classic pasta sauce made with cream, bacon and Parmesan and is absolutely delicious. I've added gorgeous courgettes for a summery twist. Try to buy the best ingredients you can, as that’s what really helps to make this dish amazing. I’m using a flowering variety of thyme but normal thyme is fine to use. When it comes to the type of pasta, you can serve carbonara with spaghetti or linguine, but I’ve been told by Italian mammas (who I don’t argue with!) that penne is the original, so that’s what I’m using in this recipe. Before you start cooking, it’s important to get yourself a very large pan, or use a high-sided roasting tray so you can give the pasta a good toss.
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    7. It’s very important to get this next bit right or your carbonara could end up ruined. You need to work quickly. When the pasta is cooked, drain it, reserving a little of the cooking water. Immediately, toss the pasta in the pan with the courgettes, bacon and lovely flavours, then remove from the heat and add a ladleful of the reserved cooking water and your creamy sauce. Stir together quickly. (No more cooking now, otherwise you’ll scramble the eggs.)
    8. Get everyone around the table, ready to eat straight away. While you’re tossing the pasta and sauce, grate in the rest of the Parmesan and add a little more of the cooking water if needed, to give you a silky and shiny sauce. Taste quickly for seasoning.
    9. If you’ve managed to get any courgette flowers, tear them over the top, then serve and eat immediately, as the sauce can become thick and stodgy if left too long.
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To celebrate the birth of HRH Princess of Cambridge, I created this knockout sponge cake – filled with lemon curd and vanilla icing, you’re guaranteed smiles all round
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet
Calories 550 calories per serving
    1. Preheat the oven to 180°C/350ºF/gas 4. Grease two 20cm springform cake tins with a little butter, line the bases with greaseproof paper, then dust lightly with flour.
    2. Beat the butter and sugar together until very light and fluffy. Add the eggs one by one, making sure you beat each one in well before you add the next, then fold in the flour, food colouring and zest from 1 lemon. Add a splash of milk to loosen, if needed. Divide between the prepared cake tins, spreading it out well with a spatula, then place in the hot oven for 20 to 25 minutes, or until golden and an inserted skewer comes out clean. Allow to cool slightly, then carefully turn out onto a baking rack to cool completely.
    3. Meanwhile, to make the icing, sift the icing sugar into a large bowl, add the butter and beat until pale and creamy. Halve the vanilla pod lengthways, scrape out the seeds and add them to the bowl. Add the cream cheese, finely grate in the zest of 1 lemon and add a squeeze of juice, then beat until just smooth – it's really important not to over-mix it.
    4. Once cooled, use a thin, serrated knife to halve the sponges horizontally into rounds. Reserving the prettiest sponge for the top, spread 1 tablespoon of lemon curd onto one of the cooled sponges, then layer over one-third of the icing. Place it, icing-side up, onto a cake stand. Repeat with the remaining ingredients, then top with the final sponge.
    5. To make the drizzle icing, sieve the icing sugar into a large bowl, then gradually whisk in 1 tablespoon lemon juice until it forms a good drizzling consistency, adding a squeeze more juice to loosen, if needed. Spread the icing onto the cake, dot over the lemon curd, then use a skewer to ripple it through. Scatter over a few edible flowers (if using), then serve. Enjoy!
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