PINE COCKTAIL RECIPES
GIN COCKTAIL RECIPES | BBC GOOD FOOD
Make the most of a brilliant bottle by turning it into a beautiful gin cocktail: from classic martinis and fruity mixes to new takes on traditional recipes.
Provided by Good Food team
Number Of Ingredients 1
SPICED COCKTAIL NUTS RECIPE | GIADA DE LAURENTIIS | FOOD ...
Provided by Giada De Laurentiis
Total Time 1 hours 50 minutes
Prep Time 5 minutes
Cook Time 45 minutes
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 250 degrees F. Spray a baking sheet, liberally, with vegetable cooking spray. Set aside.
- In a large bowl, whisk the egg whites until frothy. Add the nuts and stir until coated. In a small bowl, combine the sugar, curry powder, cumin, garlic salt, cayenne pepper, cardamom, and cinnamon. Sprinkle the sugar mixture over the nuts and toss until coated. Arrange the nuts in a single layer on the prepared baking sheet. Bake for 45 minutes until golden and fragrant. Cool for 1 hour.
- Using a metal spatula, remove the nuts from the baking sheet. Break the nuts into bite- sized pieces and place in serving bowls.
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- Using a metal spatula, remove the nuts from the baking sheet. Break the nuts into bite- sized pieces and place in serving bowls.
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- Peel the garlic, then pound in a pestle and mortar with a pinch of sea salt.
- Pick, roughly chop and add the basil leaves, then bash to a paste (or pulse in a food processor).
- Add the pine nuts (very lightly toast first, if you like) to the mixture and pound again, then stir in half the Parmesan.
- Drizzle in some oil – you need just enough to bind the sauce and get it to an oozy consistency.
- Add most of the remaining cheese, then season to perfection with salt and black pepper. Have a taste, and keep adding a bit more cheese or oil until you are happy with the taste and consistency.
- Add a squeeze of lemon juice at the end to give it a little twang, if you like, but it’s not essential.
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From jamieoliver.com
Total Time 30 minutes
Calories 826 calories per serving
Total Time 30 minutes
Calories 826 calories per serving
- Preheat the oven to full whack (240ºC).
- Pile the flour into a bowl with a small pinch of sea salt, add 80ml of water and mix into a dough, then knead on a flour-dusted surface for 2 minutes, adding a little extra flour, if needed. Roll and stretch out into a large oval (about 15cm x 30cm), then place in a large sturdy oiled tray.
- Cover with a clean damp tea towel and leave to rest while you put a small non-stick frying pan on a medium-high heat, then squeeze balls of sausagemeat out of the skins into the pan (if using veggie sausages, roughly slice and use 1 tablespoon of olive oil for frying). Fry until golden all over, tossing regularly, while you peel the red onion and slice super finely, ideally on a mandolin (use the guard!).
- Pick the rosemary leaves and toss with the onion, a pinch of sea salt and black pepper and 1 tablespoon of oil until well coated.
- Spread the tomato paste over the dough, sprinkle over the dressed red onion, and spoon over the sausage balls.
- Toss the grapes into the pan for 1 minute, then spoon over the pizza with any juices, tear over the mozzarella and sprinkle with the pine nuts.
- Place the tray over a high heat on the hob until it starts to sizzle, then cook at the bottom of the oven for 10 minutes, or until golden and crisp.
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