LEMON, GINGER AND TURMERIC INFUSED WATER RECIPE: HOW TO ...
This turmeric, lemon, ginger water is a fantastic pick-me-up when you’re feeling a little under the weather or find yourself in need of a health boost. Turmeric is commonly used in Indian cuisines, and studies indicate it’s chock full of antioxidants.
Provided by Taste of Home
Total Time 5 minutes
Prep Time 5 minutes
Cook Time 0 minutes
Number Of Ingredients 4
Steps:
- Combine all ingredients in a large glass carafe or pitcher. Cover and refrigerate 12-24 hours.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
FRUIT-INFUSED WATER RECIPE - BBC GOOD FOOD
Make your own fruit-flavoured water for a simple, colourful and cost-effective way to stay hydrated – try a variety of flavours with these ideas
Provided by Emily Kerrigan
Total Time 5 minutes
Prep Time 5 minutes
Yield Makes one jar
Number Of Ingredients 2
Steps:
- Tip the apple and mint sprig into a large jug or jar of cold water (or try our other fruit infusion ideas, below).
- Leave to infuse in the fridge for at least 1-2 hrs, or overnight. The longer the mixture infuses, the stronger the flavours will be. Will keep in a sealed jar in the fridge for up to two days.
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AINSLEY HARRIOTT BAKED CUSTARD AND RHUBARB | GOOD MOOD FOOD
From thehappyfoodie.co.uk
Total Time 45 minutes
Cuisine British
Preheat the oven to 170°C/150°C fan/gas 3.
In a large bowl, lightly whisk together the eggs, egg yolk, sugar and vanilla extract.
Put the milk, cream and orange zest in a saucepan over a low-medium heat and heat, stirring, to just below boiling point. Stir in the stem ginger syrup. Remove from the heat and slowly whisk into the eggs in the bowl. Pour into a 1-litre baking dish (strain through a sieve if you want to remove the zest).
Stand the baking dish in a deep roasting tin and pour hot water into the tin until it comes halfway up the baking dish. Sift the ground ginger over the top of the custard. Bake for 40–45 minutes until set but with a slight wobble.
Meanwhile, put the rhubarb, stem ginger, star anise (if using), orange zest and juice, sugar and 2 tbsp water into a saucepan over a medium heat. Cover and bring to the boil. Reduce the heat and gently simmer for 5–7 minutes depending on the thickness of the rhubarb, stirring occasionally, until the sugar has dissolved, the liquid is syrupy and the rhubarb is cooked but still holding its shape.
Serve warm or chilled.
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