WATERMELON ICE COCKTAIL RECIPES
WHITE RUM COCKTAIL RECIPES | BBC GOOD FOOD
Use this delicious spirit to make cocktails like mojito, piña colada, and daiquiri. It blends perfectly with fruity flavours
Provided by Good Food team
Number Of Ingredients 1
WATERMELON AND FETA SALAD RECIPE - JAMIE OLIVER
Total Time 10 minutes
Yield 4–6
Number Of Ingredients 5
Steps:
- Scoop out and chop the watermelon flesh into chunks, discarding the peel.
- Peel and finely slice the onion, crumble the feta, then pick the mint leaves, tearing any larger ones.
- Place it all into a bowl and combine. Drizzle over a little oil and season with black pepper.
Nutrition Facts : Calories 178 calories, FatContent 11.1 g fat, SaturatedFatContent 6.5 g saturated fat, ProteinContent 8.2 g protein, CarbohydrateContent 11.9 g carbohydrate, SugarContent 11.1 g sugar, SodiumContent 1.2 g salt, FiberContent 0.6 g fibre
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WHITE RUM COCKTAIL RECIPES | BBC GOOD FOOD
Use this delicious spirit to make cocktails like mojito, piña colada, and daiquiri. It blends perfectly with fruity flavours
From bbcgoodfood.com
From bbcgoodfood.com
See details
WATERMELON AND FETA SALAD RECIPE - JAMIE OLIVER
From jamieoliver.com
Total Time 10 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 178 calories per serving
Total Time 10 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 178 calories per serving
- Scoop out and chop the watermelon flesh into chunks, discarding the peel.
- Peel and finely slice the onion, crumble the feta, then pick the mint leaves, tearing any larger ones.
- Place it all into a bowl and combine. Drizzle over a little oil and season with black pepper.
See details
WATERMELON RIND PICKLES RECIPE: HOW TO MAKE IT
"Waste not, want not" has always been smart advice—especially when it produces picked watermelon rind that's so refreshing. —Taste of Home Test Kitchen
From tasteofhome.com
Reviews 4.4
Total Time 55 minutes
Calories 16 calories per serving
From tasteofhome.com
Reviews 4.4
Total Time 55 minutes
Calories 16 calories per serving
- Place rind in a large nonreactive bowl; stir in water and salt. Refrigerate for several hours or overnight. Rinse and drain well., In a Dutch oven, mix sugar, vinegar, 2 cinnamon sticks, cloves and peppercorns. Bring to a boil. Add rinds; return to a boil. Reduce heat; simmer, uncovered, 10 minutes or until tender. Discard cinnamon sticks., Carefully ladle hot mixture into 4 hot 1-pint jars, leaving 1/2-in. headspace. Add a remaining cinnamon stick to each jar. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
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