VIRGIN COCKTAIL RECIPES RECIPES

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VIRGIN MOJITO RECIPE - BBC GOOD FOOD



Virgin mojito recipe - BBC Good Food image

Try a refreshing, non-alcoholic mojito cocktail recipe that skips the usual rum to create a booze-free blend for parties

Provided by Good Food team

Categories     Drink

Total Time 5 minutes

Prep Time 5 minutes

Yield 2

Number Of Ingredients 4

1 tbsp sugar
small bunch mint
3 limes, juiced
soda water

Steps:

  • Muddle the sugar with leaves from the mint using a pestle and mortar (or use a small bowl and the end of a rolling pin).
  • Put a handful of crushed ice into 2 tall glasses. Divide the lime juice between the glasses with the mint mix. Add a straw and top up with soda water.

Nutrition Facts : Calories 34 calories, CarbohydrateContent 9 grams carbohydrates, SugarContent 9 grams sugar, SodiumContent 0.04 milligram of sodium

MOCKTAIL RECIPES - BBC GOOD FOOD



Mocktail recipes - BBC Good Food image

Our best ever mocktail recipes for every occasion and season, including non-alcoholic punch, mulled drinks, spritzers, cordials, lemonades and coolers.

Provided by Good Food team

Number Of Ingredients 1

More about "virgin cocktail recipes recipes"

GREEK SALAD | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
The key to this beautiful authentic Greek salad is bold flavours from super-fresh ingredients
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 239 calories per serving
    1. I think it’s quite nice to have different shapes and sizes in a salad, so cut your medium tomato into wedges, halve the cherry tomatoes and slice the beef tomato into large rounds. Put all the tomatoes into a large salad bowl. Slice the onion very finely so it’s wafer thin and add to the tomatoes. Scratch a fork down the sides of the cucumber so it leaves deep grooves in the skin, then cut it into thick slices. Deseed your pepper, slice it into rings and add them to the salad along with the cucumber.
    2. Roughly chop the dill and most of the mint leaves, reserving the smaller ones for garnish. Add the chopped herbs to the bowl of salad, then squeeze your handful of olives over so they season the vegetables, then drop them in.
    3. Add a pinch of sea salt, the vinegar and the extra virgin olive oil. Quickly toss everything together with your hands. The minute all those flavours start working with the veg is when the magic starts to happen. Have a taste, and adjust the flavours if need be.
    4. To serve, pop the block of feta right on the top of the salad. Sprinkle the oregano over the top along with the reserved mint leaves, drizzle with extra virgin olive oil and take it straight to the table. It’s confident and scruffy with a bit of attitude. Delicious.
    5. PS I’ve been known to pop leftover Greek salad into a liquidizer with a splash of extra virgin olive oil and a few ice cubes, then blitz it up to a smooth consistency so it's basically a Greek gazpacho. It’s not a classic thing to do, but it is very delicious, not to mention a great way of using up leftovers!
See details


BABA GANOUSH | VEGETABLE RECIPES | JAMIE OLIVER RECIPES
This smoky aubergine dip is fantastic for sharing and served with ice-cold veggies or homemade flatbreads for dunking it’s an absolute joy to eat.
From jamieoliver.com
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 64 calories per serving
    1. Preheat the oven to 180C/350F/gas 4.
    2. On a chopping board, cut the aubergines in half lengthways.
    3. Score the flesh sides in a crisscross pattern, making sure you don’t cut through the skins.
    4. Drizzle with 2 tablespoons olive oil, then toss to coat.
    5. Arrange on a baking tray, flesh-side facing up, then bake in the oven for around 45 minutes, or until soft.
    6. Using oven gloves, remove the aubergine from the oven, then leave aside to cool.
    7. Peel and roughly chop the garlic, then place in a food processor.
    8. Add the tahini, chilli powder (if using), cumin, 2 tablespoons extra virgin olive oil and the aubergine, discarding the skin.
    9. Cut the lemons in half. Squeeze in the juice, using your fingers to catch any pips.
    10. Secure the lid and blitz to a nice thick dip.
    11. Have a taste and add a tiny pinch of salt and pepper, if you think you think it needs it.
    12. Transfer to a bowl, to serve.
See details


VIRGIN MOJITO RECIPE - BBC GOOD FOOD
Try a refreshing, non-alcoholic mojito cocktail recipe that skips the usual rum to create a booze-free blend for parties
From bbcgoodfood.com
Total Time 5 minutes
Category Drink
Cuisine Latin American
Calories 34 calories per serving
  • Put a handful of crushed ice into 2 tall glasses. Divide the lime juice between the glasses with the mint mix. Add a straw and top up with soda water.
See details


MOCKTAIL RECIPES - BBC GOOD FOOD
Our best ever mocktail recipes for every occasion and season, including non-alcoholic punch, mulled drinks, spritzers, cordials, lemonades and coolers.
From bbcgoodfood.com
See details


GREEK SALAD | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
The key to this beautiful authentic Greek salad is bold flavours from super-fresh ingredients
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 239 calories per serving
    1. I think it’s quite nice to have different shapes and sizes in a salad, so cut your medium tomato into wedges, halve the cherry tomatoes and slice the beef tomato into large rounds. Put all the tomatoes into a large salad bowl. Slice the onion very finely so it’s wafer thin and add to the tomatoes. Scratch a fork down the sides of the cucumber so it leaves deep grooves in the skin, then cut it into thick slices. Deseed your pepper, slice it into rings and add them to the salad along with the cucumber.
    2. Roughly chop the dill and most of the mint leaves, reserving the smaller ones for garnish. Add the chopped herbs to the bowl of salad, then squeeze your handful of olives over so they season the vegetables, then drop them in.
    3. Add a pinch of sea salt, the vinegar and the extra virgin olive oil. Quickly toss everything together with your hands. The minute all those flavours start working with the veg is when the magic starts to happen. Have a taste, and adjust the flavours if need be.
    4. To serve, pop the block of feta right on the top of the salad. Sprinkle the oregano over the top along with the reserved mint leaves, drizzle with extra virgin olive oil and take it straight to the table. It’s confident and scruffy with a bit of attitude. Delicious.
    5. PS I’ve been known to pop leftover Greek salad into a liquidizer with a splash of extra virgin olive oil and a few ice cubes, then blitz it up to a smooth consistency so it's basically a Greek gazpacho. It’s not a classic thing to do, but it is very delicious, not to mention a great way of using up leftovers!
See details


BABA GANOUSH | VEGETABLE RECIPES | JAMIE OLIVER RECIPES
This smoky aubergine dip is fantastic for sharing and served with ice-cold veggies or homemade flatbreads for dunking it’s an absolute joy to eat.
From jamieoliver.com
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 64 calories per serving
    1. Preheat the oven to 180C/350F/gas 4.
    2. On a chopping board, cut the aubergines in half lengthways.
    3. Score the flesh sides in a crisscross pattern, making sure you don’t cut through the skins.
    4. Drizzle with 2 tablespoons olive oil, then toss to coat.
    5. Arrange on a baking tray, flesh-side facing up, then bake in the oven for around 45 minutes, or until soft.
    6. Using oven gloves, remove the aubergine from the oven, then leave aside to cool.
    7. Peel and roughly chop the garlic, then place in a food processor.
    8. Add the tahini, chilli powder (if using), cumin, 2 tablespoons extra virgin olive oil and the aubergine, discarding the skin.
    9. Cut the lemons in half. Squeeze in the juice, using your fingers to catch any pips.
    10. Secure the lid and blitz to a nice thick dip.
    11. Have a taste and add a tiny pinch of salt and pepper, if you think you think it needs it.
    12. Transfer to a bowl, to serve.
See details


GREEK SALAD | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
The key to this beautiful authentic Greek salad is bold flavours from super-fresh ingredients
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 239 calories per serving
    1. I think it’s quite nice to have different shapes and sizes in a salad, so cut your medium tomato into wedges, halve the cherry tomatoes and slice the beef tomato into large rounds. Put all the tomatoes into a large salad bowl. Slice the onion very finely so it’s wafer thin and add to the tomatoes. Scratch a fork down the sides of the cucumber so it leaves deep grooves in the skin, then cut it into thick slices. Deseed your pepper, slice it into rings and add them to the salad along with the cucumber.
    2. Roughly chop the dill and most of the mint leaves, reserving the smaller ones for garnish. Add the chopped herbs to the bowl of salad, then squeeze your handful of olives over so they season the vegetables, then drop them in.
    3. Add a pinch of sea salt, the vinegar and the extra virgin olive oil. Quickly toss everything together with your hands. The minute all those flavours start working with the veg is when the magic starts to happen. Have a taste, and adjust the flavours if need be.
    4. To serve, pop the block of feta right on the top of the salad. Sprinkle the oregano over the top along with the reserved mint leaves, drizzle with extra virgin olive oil and take it straight to the table. It’s confident and scruffy with a bit of attitude. Delicious.
    5. PS I’ve been known to pop leftover Greek salad into a liquidizer with a splash of extra virgin olive oil and a few ice cubes, then blitz it up to a smooth consistency so it's basically a Greek gazpacho. It’s not a classic thing to do, but it is very delicious, not to mention a great way of using up leftovers!
See details


BABA GANOUSH | VEGETABLE RECIPES | JAMIE OLIVER RECIPES
This smoky aubergine dip is fantastic for sharing and served with ice-cold veggies or homemade flatbreads for dunking it’s an absolute joy to eat.
From jamieoliver.com
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 64 calories per serving
    1. Preheat the oven to 180C/350F/gas 4.
    2. On a chopping board, cut the aubergines in half lengthways.
    3. Score the flesh sides in a crisscross pattern, making sure you don’t cut through the skins.
    4. Drizzle with 2 tablespoons olive oil, then toss to coat.
    5. Arrange on a baking tray, flesh-side facing up, then bake in the oven for around 45 minutes, or until soft.
    6. Using oven gloves, remove the aubergine from the oven, then leave aside to cool.
    7. Peel and roughly chop the garlic, then place in a food processor.
    8. Add the tahini, chilli powder (if using), cumin, 2 tablespoons extra virgin olive oil and the aubergine, discarding the skin.
    9. Cut the lemons in half. Squeeze in the juice, using your fingers to catch any pips.
    10. Secure the lid and blitz to a nice thick dip.
    11. Have a taste and add a tiny pinch of salt and pepper, if you think you think it needs it.
    12. Transfer to a bowl, to serve.
See details


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Nov 02, 2020 · A twist on the Piña Colada, the Painkiller is a rich and fruity cocktail that stays true to its name: It will cure what ails you.Made with dark rum, pineapple juice, orange juice and cream of coconut, the drink was created in the 1970s at the Soggy Dollar Bar in the British Virgin …
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