POURING DRINKS RECIPES

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PIñA COLADA RECIPE - BBC GOOD FOOD



Piña colada recipe - BBC Good Food image

A tropical blend of rich coconut cream, white rum and tangy pineapple – serve with an umbrella for kitsch appeal

Provided by Good Food team

Categories     Cocktails

Total Time 5 minutes

Prep Time 5 minutes

Yield Makes 1

Number Of Ingredients 4

120ml pineapple juice
60ml white rum
60ml coconut cream
wedge of pineapple, to garnish (optional)

Steps:

  • Pulse all the ingredients along with a handful of ice in a blender until smooth. Pour into a tall glass and garnish as you like.

Nutrition Facts : Calories 314 calories, FatContent 12.7 grams fat, SaturatedFatContent 11 grams saturated fat, CarbohydrateContent 14.3 grams carbohydrates, SugarContent 13.6 grams sugar, FiberContent 0.5 grams fiber, ProteinContent 1.1 grams protein, SodiumContent 0.1 milligram of sodium

HARISSA PASTE RECIPE - BBC GOOD FOOD



Harissa paste recipe - BBC Good Food image

Make your own harissa paste to use on meat and fish. It's easy to make and keeps chilled for two weeks. Use it to make our harissa sardines or sausage rolls

Provided by Diana Henry

Categories     Condiment

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield Makes 235ml

Number Of Ingredients 10

2½ tsp coriander seeds
2½ tsp caraway seeds
2½ tsp cumin seeds
5 dried guajillo chillies
5 red chillies , halved and deseeded
6 garlic cloves , chopped
small bunch coriander
1 lemon , juiced
125ml olive oil , plus extra for pouring
chipotle paste

Steps:

  • Put the coriander, caraway and cumin seeds in a dry frying pan and toast for 1 min. Grind in a pestle and mortar. Soak the guajillo chillies in warm water, then drain and remove the seeds (keep the soaking water). Put the spices and the soaked chillies into a blender with the halved red chillies, the garlic, coriander, lemon juice, olive oil and some salt. Add some chipotle paste to taste if you want a smoky flavour. Blend to a thick paste with a little soaking liquid. Put in a sterilised jar and pour over a little extra olive oil. Will keep chilled for up to two weeks.

Nutrition Facts : Calories 62 calories, FatContent 6 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 0.4 grams carbohydrates, SugarContent 0.2 grams sugar, FiberContent 0.3 grams fiber, ProteinContent 0.4 grams protein, SodiumContent 0.1 milligram of sodium

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PIñA COLADA RECIPE - BBC GOOD FOOD
A tropical blend of rich coconut cream, white rum and tangy pineapple – serve with an umbrella for kitsch appeal
From bbcgoodfood.com
Total Time 5 minutes
Category Cocktails
Calories 314 calories per serving
  • Pulse all the ingredients along with a handful of ice in a blender until smooth. Pour into a tall glass and garnish as you like.
See details


HARISSA PASTE RECIPE - BBC GOOD FOOD
Make your own harissa paste to use on meat and fish. It's easy to make and keeps chilled for two weeks. Use it to make our harissa sardines or sausage rolls
From bbcgoodfood.com
Total Time 20 minutes
Category Condiment
Calories 62 calories per serving
  • Put the coriander, caraway and cumin seeds in a dry frying pan and toast for 1 min. Grind in a pestle and mortar. Soak the guajillo chillies in warm water, then drain and remove the seeds (keep the soaking water). Put the spices and the soaked chillies into a blender with the halved red chillies, the garlic, coriander, lemon juice, olive oil and some salt. Add some chipotle paste to taste if you want a smoky flavour. Blend to a thick paste with a little soaking liquid. Put in a sterilised jar and pour over a little extra olive oil. Will keep chilled for up to two weeks.
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HARISSA PASTE RECIPE - BBC GOOD FOOD
Make your own harissa paste to use on meat and fish. It's easy to make and keeps chilled for two weeks. Use it to make our harissa sardines or sausage rolls
From bbcgoodfood.com
Total Time 20 minutes
Category Condiment
Calories 62 calories per serving
  • Put the coriander, caraway and cumin seeds in a dry frying pan and toast for 1 min. Grind in a pestle and mortar. Soak the guajillo chillies in warm water, then drain and remove the seeds (keep the soaking water). Put the spices and the soaked chillies into a blender with the halved red chillies, the garlic, coriander, lemon juice, olive oil and some salt. Add some chipotle paste to taste if you want a smoky flavour. Blend to a thick paste with a little soaking liquid. Put in a sterilised jar and pour over a little extra olive oil. Will keep chilled for up to two weeks.
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