SUGAR LEAVES RECIPES

SUGAR COOKIE ICING RECIPE | ALLRECIPES

Sugar Cookie Icing Recipe | Allrecipes image

This sugar cookie icing dries hard and shiny and the colors stay bright. Choose as many different food colorings as you desire.

Provided by JBS BOX

Categories Cookie Icing and Frosting

Total Time 10 minutes

Prep Time 10 minutes

Yield 1 dozen cookies' worth

Number Of Ingredients 5

Ingredients

1 cup confectioners' sugar
2 teaspoons milk
2 teaspoons light corn syrup
¼ teaspoon almond extract
assorted food coloring

Steps:

Stir together confectioners' sugar and milk in a small bowl until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.

Nutrition Facts : Calories 42.4 calories, CarbohydrateContent 10.8 g, SodiumContent 0.8 mg, SugarContent 10.1 g

MOJITO | DRINKS RECIPES | DRINKS TUBE - JAMIE OLIVER

Mojito | Drinks Recipes | Drinks Tube - Jamie Oliver image

Learn how to make Mojitos with Jamie Oliver's Drinks Tube & Bacardi. Follow our step-by-step mojito recipe for a refreshing summer cocktail.

Number Of Ingredients 6

Ingredients

2 parts Bacardi Carta Blanca
1 whole lime sliced
1 bunch of mint leaves
2 heaped bar spoons caster sugar
1 dash of soda water
ice cubed & crushed

Steps:

1. Put the four lime wedges into a glass, then add the sugar and muddle (squish everything together) to release the lime juice 2. Put the mint leaves on one hand and clap. This bruises the leaves and releases the aroma. Rub the mint leaves around the rim of the glass and drop them in. Use a muddler, bar spoon (or even a rolling pin) to gently push the mint down into the lime juice 3. Half fill the glass with crushed ice and pour in the Bacardi Carta Blanco. Stir the mix together until the sugar dissolves 4. Top up with crushed ice, a splash of the soda water and garnish it with a sprig of mint

Nutrition Facts : Calories 0 calories, FatContent 0 g fat, SaturatedFatContent 0 g saturated fat, ProteinContent 0 g protein, CarbohydrateContent 0 g carbohydrate, SugarContent 0 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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MOJITO | DRINKS RECIPES | DRINKS TUBE - JAMIE OLIVER

Learn how to make Mojitos with Jamie Oliver's Drinks Tube & Bacardi. Follow our step-by-step mojito recipe for a refreshing summer cocktail.
From jamieoliver.com
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 0 calories per serving

1. Put the four lime wedges into a glass, then add the sugar and muddle (squish everything together) to release the lime juice 2. Put the mint leaves on one hand and clap. This bruises the leaves and releases the aroma. Rub the mint leaves around the rim of the glass and drop them in. Use a muddler, bar spoon (or even a rolling pin) to gently push the mint down into the lime juice 3. Half fill the glass with crushed ice and pour in the Bacardi Carta Blanco. Stir the mix together until the sugar dissolves 4. Top up with crushed ice, a splash of the soda water and garnish it with a sprig of mint

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JERUSALEM ARTICHOKES | VEGETABLES RECIPES | JAMIE OLI…

I love these crispy pan-fried Jerusalem artichokes with meat and fish or even in a warm salad
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 189 calories per serving

1. Jerusalem artichokes are sweet and almost garlicky and mushroomy and gorgeous. Although called artichokes they’re actually tubers – like rough and ready potatoes. You can scrub and roast them whole like mini jacket potatoes and split them open, drizzled with a little chilli oil. You can even use them in a salad with smoky bacon. A Jerusalem artichoke’s best friends are sage, thyme, butter, bacon, bay, cream, breadcrumbs, cheese and anything smoked.
2. To serve 4, you will need 600g/1lb 6oz of Jerusalem artichokes. Peel them, then cut them into chunks. Place them in an oiled frying pan and fry on a medium heat until golden on both sides, then add a few bay leaves, 2 cloves of garlic, finely sliced, a splash of white wine vinegar, some salt and pepper, and place a lid on top. After about 20 to 25 minutes they will have softened up nicely and you can remove the lid and the bay leaves. Continue cooking for a couple of minutes to crisp the artichoke slices up one last time, then serve straight away. Personally, I think they go well with both meat and fish and are particularly good in a plate of antipasti, or in soups or warm salads.

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Dress up the basic sugar cookie with a double dose of warm cinnamon spice.
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Cuisine American,
Calories 163 per serving

Bake 6 to 8 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

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MOJITO | DRINKS RECIPES | DRINKS TUBE - JAMIE OLIVER

1. Put the four lime wedges into a glass, then add the sugar and muddle (squish everything together) to release the lime juice 2. Put the mint leaves on one hand and clap. This bruises the leaves and releases the aroma. Rub the mint leaves around the rim of the glass and drop them in. Use a muddler, bar spoon (or even a rolling pin) to gently push the mint down into the lime juice 3. Half fill the glass with crushed ice and pour in the Bacardi Carta Blanco. Stir the mix together until the sugar dissolves 4. Top up with crushed ice, a splash of the soda water and garnish it with a sprig of mint

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1. Jerusalem artichokes are sweet and almost garlicky and mushroomy and gorgeous. Although called artichokes they’re actually tubers – like rough and ready potatoes. You can scrub and roast them whole like mini jacket potatoes and split them open, drizzled with a little chilli oil. You can even use them in a salad with smoky bacon. A Jerusalem artichoke’s best friends are sage, thyme, butter, bacon, bay, cream, breadcrumbs, cheese and anything smoked.
2. To serve 4, you will need 600g/1lb 6oz of Jerusalem artichokes. Peel them, then cut them into chunks. Place them in an oiled frying pan and fry on a medium heat until golden on both sides, then add a few bay leaves, 2 cloves of garlic, finely sliced, a splash of white wine vinegar, some salt and pepper, and place a lid on top. After about 20 to 25 minutes they will have softened up nicely and you can remove the lid and the bay leaves. Continue cooking for a couple of minutes to crisp the artichoke slices up one last time, then serve straight away. Personally, I think they go well with both meat and fish and are particularly good in a plate of antipasti, or in soups or warm salads.

See details

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Dress up the basic sugar cookie with a double dose of warm cinnamon spice.
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Calories 163 per serving

Bake 6 to 8 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

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