HOW TO MAKE GREEN APPLE MARTINI RECIPES
APPLE MARTINI RECIPE: HOW TO MAKE IT - TASTE OF HOME
This icy-cold appletini recipe is very refreshing with a nice hint of sour. —Taste of Home Test Kitchen
Provided by Taste of Home
Total Time 5 minutes
Prep Time 5 minutes
Cook Time 0 minutes
Yield 1 serving.
Number Of Ingredients 6
Steps:
- Fill a shaker three-fourths full with ice. Add the vodka, apple liqueur and lemon juice. Cover and shake for 10-15 seconds or until condensation forms on outside of shaker. Strain into a chilled cocktail glass. If desired, garnish with apple.
Nutrition Facts : Calories 285 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 1mg sodium, CarbohydrateContent 17g carbohydrate (17g sugars, FiberContent 0 fiber), ProteinContent 0 protein.
MARTINI RECIPE: HOW TO MAKE IT - TASTE OF HOME
Martinis recipes can be made with either vodka or gin. Our taste panel's preference was for the gin, but try them both and decide for yourself. Be warned, this is a strong and serious drink. —Taste of Home Test Kitchen
Provided by Taste of Home
Total Time 5 minutes
Prep Time 5 minutes
Cook Time 0 minutes
Yield 1 serving.
Number Of Ingredients 4
Steps:
- Fill a shaker three-fourths full with ice. Add gin and vermouth; cover and shake until condensation forms on outside of shaker. Strain into a chilled cocktail glass. Garnish with olives.
Nutrition Facts : Calories 209 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 5mg sodium, CarbohydrateContent 0 carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 0 protein.
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PORK & APPLE SAUCE | PORK RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 579 calories per serving
Total Time 50 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 579 calories per serving
- Quarter the apples and remove the cores, peel and finely chop the ginger and place both in a pan with 300ml of boiling water. Boil hard for 10 minutes, stirring occasionally.
- Tip the contents of the pan into a blender and blitz until smooth. Rinse the pan, return to the heat and cook the rice according to the packet instructions.
- Steam the carrots in a colander above the rice for 20 minutes with a lid on, then remove them to a plate. Add the broccoli to the colander to steam for the last 5 minutes, then put aside and drain the rice.
- Meanwhile, season the pork all over with a pinch of sea salt and black pepper, finely grate over a quarter of the nutmeg, then pick over the sage leaves and really press them into both sides of the pork.
- Put 1 tablespoon of oil into a large frying pan on a medium heat, then add the pork and steamed carrots. Cook the pork for 4 minutes on each side (depending on its thickness – use your instincts), or until golden and cooked through.
- Remove the pork to a board to rest for a few minutes. Reduce the heat to low, squeeze the orange juice over the carrots, shake the pan to coat them and pick up the sticky bits from the bottom, then leave until it becomes a natural syrupy glaze.
- Slice the pork and serve with the rice, broccoli and carrots. Swirl the yoghurt through half the apple sauce (keep the rest for another day) and serve on the side. Drizzle with any pan and resting juices, and tuck in.
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