VIRGIN MARTINI RECIPE RECIPES

VIRGIN STRAWBERRY DAIQUIRI RECIPE | ALLRECIPES

Virgin Strawberry Daiquiri Recipe | Allrecipes image

This drink is probably the best drink I have ever had in my life! You make it with strawberries, sugar, lemon juice, ice, and lemon-lime soda. You can substitute red cream soda or your favorite flavor for the lemon-lime.

Provided by Helena W.

Categories Caribbean Recipes

Total Time 5 minutes

Prep Time 5 minutes

Yield 1 serving

Number Of Ingredients 5

Ingredients

2 large strawberries, hulled
¼ cup white sugar
1 tablespoon lemon juice
¾ cup chilled lemon-lime soda
4 cubes ice

Steps:

In the container of a blender, combine the strawberries, sugar, lemon juice and lemon-lime soda. Add the ice and blend until smooth. Pour into a fancy glass to serve.

Nutrition Facts : Calories 287.1 calories, CarbohydrateContent 74.4 g, FatContent 0.1 g, FiberContent 0.8 g, ProteinContent 0.3 g, SodiumContent 24.6 mg, SugarContent 52.1 g

DIRTY MARTINI RECIPE - BBC FOOD

Dirty martini recipe - BBC Food image

Butter-wouldn’t-melt Sophie Dahl adds olive brine to this classic combo of vodka and vermouth to dirty up her Martini.

Provided by Sophie Dahl

Prep Time 30 minutes

Cook Time 0 minutes0S

Yield Serves 1

Number Of Ingredients 5

Ingredients

70ml/2fl oz vodka or gin
1 tbsp dry vermouth
2 tbsp olive brine
1 wedge of lemon
1 green olive

Steps:

Pour the vodka, dry vermouth and olive brine into a cocktail shaker with a handful of ice and shake well.
Rub the rim of a martini glass with the wedge of lemon.
Strain the contents of the cocktail shaker into the glass and add the olive.

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VIRGIN BLOODY MARY RECIPE - SKINNYTASTE

Craving a Bloody Mary but doing a dry challenge? Make this Virgin Bloody Mary, also known as the Virgin Mary, and you won’t miss the vodka!
From skinnytaste.com
Reviews 4.9
Total Time 10 minutes
Category Drinks
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Calories 33 kcal per serving

Can be made 4 days ahead; keep chilled.

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PERI PERI CHICKEN RECIPE | JAMIE OLIVER RECIPES

A crispy, spiced roast chicken recipe with a big, bold salsa and tasty potato wedges.
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 514 calories per serving

1. Using a sharp knife, carefully cut the chicken in half along the backbone.
2. Pick the thyme leaves into a pestle and mortar, peel and add 1 garlic clove, then add the paprika and a pinch of sea salt. Bash to a paste, then muddle in 2 tablespoons of olive oil.
3. Rub the marinade all over the chicken, making sure to get into all the nooks and crannies. Cover and place in the fridge to marinate for at least 2 hours, preferably overnight.
4. When you’re ready to cook, preheat the oven to 180ºC/350ºF/gas 4. Place a large griddle pan over a high heat.
5. Quarter the unpeeled onions and halve any larger tomatoes, then place on the hot griddle with the chillies and the remaining unpeeled garlic cloves. Grill for 5 to 10 minutes, or until charred all over, turning regularly.
6. Remove the garlic skins and peel the onions, then add all the vegetables to a food processor with a splash of red wine vinegar and a good lug of extra virgin olive oil. Blitz until smooth, then add a splash of water to loosen, if needed. Season to taste.
7. Return the griddle pan to a high heat, add the marinated chicken and sear all over for 8 to 10 minutes, turning regularly. Transfer to a roasting tray, then pop in the hot oven for 45 minutes, or until cooked through.
8. Meanwhile, cut the sweet potatoes into rough 2cm wedges. Toss with the paprika, semolina, a small pinch of salt and black pepper and a lug of olive oil.
9. Spread the wedges out on 2 large baking trays, then place in the oven for 25 to 30 minutes, or until tender and crisp.
10. To make the jalapeño salsa, drain and add the jalapeños to a food processor with a splash of the pickling juice. Tear in the coriander (stalks and all) and add a splash of extra virgin olive oil. Blitz well until smooth.
11. Serve the roast chicken with your piri piri sauce, sweet potato wedges and a little jalapeño salsa.

See details

PERI PERI CHICKEN RECIPE | JAMIE OLIVER RECIPES

1. Using a sharp knife, carefully cut the chicken in half along the backbone.
2. Pick the thyme leaves into a pestle and mortar, peel and add 1 garlic clove, then add the paprika and a pinch of sea salt. Bash to a paste, then muddle in 2 tablespoons of olive oil.
3. Rub the marinade all over the chicken, making sure to get into all the nooks and crannies. Cover and place in the fridge to marinate for at least 2 hours, preferably overnight.
4. When you’re ready to cook, preheat the oven to 180ºC/350ºF/gas 4. Place a large griddle pan over a high heat.
5. Quarter the unpeeled onions and halve any larger tomatoes, then place on the hot griddle with the chillies and the remaining unpeeled garlic cloves. Grill for 5 to 10 minutes, or until charred all over, turning regularly.
6. Remove the garlic skins and peel the onions, then add all the vegetables to a food processor with a splash of red wine vinegar and a good lug of extra virgin olive oil. Blitz until smooth, then add a splash of water to loosen, if needed. Season to taste.
7. Return the griddle pan to a high heat, add the marinated chicken and sear all over for 8 to 10 minutes, turning regularly. Transfer to a roasting tray, then pop in the hot oven for 45 minutes, or until cooked through.
8. Meanwhile, cut the sweet potatoes into rough 2cm wedges. Toss with the paprika, semolina, a small pinch of salt and black pepper and a lug of olive oil.
9. Spread the wedges out on 2 large baking trays, then place in the oven for 25 to 30 minutes, or until tender and crisp.
10. To make the jalapeño salsa, drain and add the jalapeños to a food processor with a splash of the pickling juice. Tear in the coriander (stalks and all) and add a splash of extra virgin olive oil. Blitz well until smooth.
11. Serve the roast chicken with your piri piri sauce, sweet potato wedges and a little jalapeño salsa.

See details

SPAGHETTI VONGOLE RECIPE | JAMIE OLIVER PASTA RECIPES

This delicious Venetian clam pasta started life as peasant food, and has become an Italian classic
From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 760 calories per serving

1. Put a pan of water on to boil. While that’s happening, sort through your cleaned clams and if there are any that aren’t tightly closed, give them a sharp tap. If they don’t close, throw them away. Put a large pan with a lid on a high heat and let it heat up. Finely slice the parsley stalks, then put them to one side and roughly chop the leaves. Peel and chop the garlic, quarter the tomatoes and get your wine ready.
2. Add the pasta to the boiling water with a good pinch of salt and cook according to packet instructions until al dente. About 5 minutes before your pasta is ready, get ready to start cooking – you'll have to be quick about this, so no mucking about! Put 4 generous lugs of extra virgin olive oil into the hot pan and add the garlic, parsley stalks and a good pinch of salt and pepper. Crumble in the dried chilli and add the chopped tomatoes. Stir everything around constantly and just as the garlic starts to colour, tip in the clams and pour in the wine. It will splutter and steam, so give everything a good shake and put the lid on the pan. After about 3 or 4 minutes the clams will start to open, so keep shuffling the pan around until all of them have opened. Take the pan off the heat. Get rid of any clams that haven't opened.
3. By now your pasta should be just about perfect. Drain and add to the pan of clams along with the parsley leaves and an extra drizzle of extra virgin olive oil. Stir or toss for a further minute or two to let the beautiful seashore juices from the clams be absorbed into the pasta. Serve right away. No sane Italian would eat this dish without some fresh hunks of bread to mop up the juices. Beautiful!
4. PS The first time you make this it will be good, but you might find things don't come together exactly at the right time. But don't worry, this dish is all about confidence and the more you make this, the more you'll find the pasta and clams are ready and perfect at the same time. And then it will be great!

See details

DIRTY MARTINI RECIPE - BBC FOOD

Butter-wouldn’t-melt Sophie Dahl adds olive brine to this classic combo of vodka and vermouth to dirty up her Martini.
From bbc.co.uk
Reviews 3.1

Strain the contents of the cocktail shaker into the glass and add the olive.

See details

VIRGIN BLOODY MARY RECIPE - SKINNYTASTE

Can be made 4 days ahead; keep chilled.

See details

PERI PERI CHICKEN RECIPE | JAMIE OLIVER RECIPES

1. Using a sharp knife, carefully cut the chicken in half along the backbone.
2. Pick the thyme leaves into a pestle and mortar, peel and add 1 garlic clove, then add the paprika and a pinch of sea salt. Bash to a paste, then muddle in 2 tablespoons of olive oil.
3. Rub the marinade all over the chicken, making sure to get into all the nooks and crannies. Cover and place in the fridge to marinate for at least 2 hours, preferably overnight.
4. When you’re ready to cook, preheat the oven to 180ºC/350ºF/gas 4. Place a large griddle pan over a high heat.
5. Quarter the unpeeled onions and halve any larger tomatoes, then place on the hot griddle with the chillies and the remaining unpeeled garlic cloves. Grill for 5 to 10 minutes, or until charred all over, turning regularly.
6. Remove the garlic skins and peel the onions, then add all the vegetables to a food processor with a splash of red wine vinegar and a good lug of extra virgin olive oil. Blitz until smooth, then add a splash of water to loosen, if needed. Season to taste.
7. Return the griddle pan to a high heat, add the marinated chicken and sear all over for 8 to 10 minutes, turning regularly. Transfer to a roasting tray, then pop in the hot oven for 45 minutes, or until cooked through.
8. Meanwhile, cut the sweet potatoes into rough 2cm wedges. Toss with the paprika, semolina, a small pinch of salt and black pepper and a lug of olive oil.
9. Spread the wedges out on 2 large baking trays, then place in the oven for 25 to 30 minutes, or until tender and crisp.
10. To make the jalapeño salsa, drain and add the jalapeños to a food processor with a splash of the pickling juice. Tear in the coriander (stalks and all) and add a splash of extra virgin olive oil. Blitz well until smooth.
11. Serve the roast chicken with your piri piri sauce, sweet potato wedges and a little jalapeño salsa.

See details

SPAGHETTI VONGOLE RECIPE | JAMIE OLIVER PASTA RECIPES

1. Put a pan of water on to boil. While that’s happening, sort through your cleaned clams and if there are any that aren’t tightly closed, give them a sharp tap. If they don’t close, throw them away. Put a large pan with a lid on a high heat and let it heat up. Finely slice the parsley stalks, then put them to one side and roughly chop the leaves. Peel and chop the garlic, quarter the tomatoes and get your wine ready.
2. Add the pasta to the boiling water with a good pinch of salt and cook according to packet instructions until al dente. About 5 minutes before your pasta is ready, get ready to start cooking – you'll have to be quick about this, so no mucking about! Put 4 generous lugs of extra virgin olive oil into the hot pan and add the garlic, parsley stalks and a good pinch of salt and pepper. Crumble in the dried chilli and add the chopped tomatoes. Stir everything around constantly and just as the garlic starts to colour, tip in the clams and pour in the wine. It will splutter and steam, so give everything a good shake and put the lid on the pan. After about 3 or 4 minutes the clams will start to open, so keep shuffling the pan around until all of them have opened. Take the pan off the heat. Get rid of any clams that haven't opened.
3. By now your pasta should be just about perfect. Drain and add to the pan of clams along with the parsley leaves and an extra drizzle of extra virgin olive oil. Stir or toss for a further minute or two to let the beautiful seashore juices from the clams be absorbed into the pasta. Serve right away. No sane Italian would eat this dish without some fresh hunks of bread to mop up the juices. Beautiful!
4. PS The first time you make this it will be good, but you might find things don't come together exactly at the right time. But don't worry, this dish is all about confidence and the more you make this, the more you'll find the pasta and clams are ready and perfect at the same time. And then it will be great!

See details

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APPLE MARTINI RECIPE | ALLRECIPES

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VIRGIN STRAWBERRY DAIQUIRI RECIPE | ALLRECIPES

i used this recipe as a "base" and adjusted it to fit our taste. i replaced the lemon-lime soda with pear juice (that was the only thing i had in the pantry..i imagine any mild-tasting juice would taste good too) and replaced the lemon juice with freshly-squeezed orange juice. with extra ice my family said it was the best virgin strawberry daiquiri …
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