TIP JAR IDEAS RECIPES
CHOCOLATE BROWNIE MIX IN A JAR - BBC GOOD FOOD
A lovely gift for a friend - a jar containing the main ingredients for chocolate brownies
Provided by Rachel Ivy
Total Time 40 minutes
Yield Makes Brownies
Steps:
- Layer the dry ingredients in a one litre jar, following the order above, from top, starting with the baking powder and flour. Press each layer down before adding the next. The amounts given should exactly fill a one litre jar.
- Give to your friend :) Remember to include a tag with the following instructions
- For the tag:
- Combine the contents of the jar with 150g melted butter and 3 beaten eggs. Mix well, and pour into a lined 9 x 9 inch tin. Bake at Gas 4 / 180 C (160 fan) / 350 F for 25-35 minutes.
TOFFEE VODKA RECIPE - BBC GOOD FOOD
Impress party guests with homemade toffee vodka cocktails. They're easy to make and are a great birthday or Christmas gift for cocktail lovers
Provided by Miriam Nice
Categories Cocktails, Drink
Total Time 10 minutes
Prep Time 10 minutes
Yield Makes around 800ml
Number Of Ingredients 4
Steps:
- Unwrap the toffees and put in a plastic food bag and smash with a rolling pin to break them into small pieces. Tip the toffee shards into the sterilised jar, then add the sugar and a pinch of sea salt.
- Pour the vodka over the toffee mixture and stir. Leave in a cool dark place for two days or until the toffees have dissolved. Shake the jar twice a day during this time.
- Once the toffee and sugar has dissolved, line a funnel with a coffee filter paper and set it over the sterilised bottle. Slowly pour the mixture through. Seal and store in a cupboard for up to three months, and shake before serving.
Nutrition Facts : Calories 345 calories, FatContent 4 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 24 grams carbohydrates, SugarContent 18 grams sugar, ProteinContent 0.5 grams protein, SodiumContent 0.2 milligram of sodium
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KIMCHI | VEGETABLE RECIPES | JAMIE MAGAZINE
Kimchi is Korea’s famous dish and is traditionally made with cabbage, spiced up with garlic, ginger and shrimp paste. It’s full of flavour, but what’s more, it’s good for you too. The cabbage is mixed with salt, which starts off the lacto-fermentation process, where naturally occurring bacteria convert the vegetable sugars into lactic acid, a natural preservative. And, as beneficial bacteria thrive, eating it aids digestion. It’s so easy to make your own, and you can adjust the ingredients to suit your own tastes. Kimchi will last for up to three months in the fridge in an airtight jar.
From jamieoliver.com
Total Time 3 hours 5 minutes
Cuisine asian
Calories 22 calories per serving
From jamieoliver.com
Total Time 3 hours 5 minutes
Cuisine asian
Calories 22 calories per serving
- Quarter and remove the stalks from the cabbage, then chop it into 4cm pieces and place in a large bowl. Sprinkle over 4 tablespoons of sea salt and massage it in with your hands.
- Cover the cabbage with cold water and sit a plate on top to keep the veg submerged. Set aside for 2 hours.
- Tip the cabbage into a colander, rinse it thoroughly under cold water, then leave to drain for 30 minutes.
- Peel the garlic and ginger, then place in a food processor with the sugar and blitz to a smooth paste. Transfer it to a bowl and mix in the shrimp paste and gochugaru until combined.
- Matchstick the daikon and spring onions, then place in a large bowl.
- Squeeze out any excess water from the cabbage, then add it to the bowl, along with the gochugaru paste. Wearing disposable gloves, use your hands to mix it all together thoroughly.
- Spoon the kimchi into a large kilner jar and press it down so the juices rise, leaving a gap at the top, then close and seal the lid.
- Leave the kimchi to ferment at room temperature for 2 to 5 days (place the jar on a plate to catch any brine that might bubble over.) Check the kimchi every day, letting out some gas and pressing the vegetables down into the brine.
- When the kimchi tastes delicious, transfer the jar to the fridge for up to 3 months.
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KIMCHI | VEGETABLE RECIPES | JAMIE MAGAZINE
Kimchi is Korea’s famous dish and is traditionally made with cabbage, spiced up with garlic, ginger and shrimp paste. It’s full of flavour, but what’s more, it’s good for you too. The cabbage is mixed with salt, which starts off the lacto-fermentation process, where naturally occurring bacteria convert the vegetable sugars into lactic acid, a natural preservative. And, as beneficial bacteria thrive, eating it aids digestion. It’s so easy to make your own, and you can adjust the ingredients to suit your own tastes. Kimchi will last for up to three months in the fridge in an airtight jar.
From jamieoliver.com
Total Time 3 hours 5 minutes
Cuisine asian
Calories 22 calories per serving
From jamieoliver.com
Total Time 3 hours 5 minutes
Cuisine asian
Calories 22 calories per serving
- Quarter and remove the stalks from the cabbage, then chop it into 4cm pieces and place in a large bowl. Sprinkle over 4 tablespoons of sea salt and massage it in with your hands.
- Cover the cabbage with cold water and sit a plate on top to keep the veg submerged. Set aside for 2 hours.
- Tip the cabbage into a colander, rinse it thoroughly under cold water, then leave to drain for 30 minutes.
- Peel the garlic and ginger, then place in a food processor with the sugar and blitz to a smooth paste. Transfer it to a bowl and mix in the shrimp paste and gochugaru until combined.
- Matchstick the daikon and spring onions, then place in a large bowl.
- Squeeze out any excess water from the cabbage, then add it to the bowl, along with the gochugaru paste. Wearing disposable gloves, use your hands to mix it all together thoroughly.
- Spoon the kimchi into a large kilner jar and press it down so the juices rise, leaving a gap at the top, then close and seal the lid.
- Leave the kimchi to ferment at room temperature for 2 to 5 days (place the jar on a plate to catch any brine that might bubble over.) Check the kimchi every day, letting out some gas and pressing the vegetables down into the brine.
- When the kimchi tastes delicious, transfer the jar to the fridge for up to 3 months.
See details
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