WHAT TO ADD TO VODKA RECIPES
CLASSIC VODKA MARTINI COCKTAIL RECIPE | FOOD NETWORK
Steps:
- Pour a little bit of dry vermouth in a chilled martini glass and swirl to
- coat the inside of the glass. Dispose of excess vermouth. In a shaker full of ice,
- gently swirl or stir the vodka before straining into glass.
- Serving suggestion: Garnish with olives or lemon twist and add rocks if you like.
PENNE ALLA VODKA RECIPE - FOOD.COM - FOOD.COM - RECIPES ...
THE ABSOLUTE BEST PENNE ALLA VODKA ANYWHERE!! CREAMY, RICH, TOMATO, VODKA SAUCE, WITH PROSCUITTO. I GUARANTEE YOU WILL LOVE THIS DISH!! *tip* squeeze the tomatoes to drain them so the sauce isnt watery
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a wide pot big enough to hold all the pasta and sauce, melt the butter.
- add the garlic and cook until golden brown.
- stir in the proscuitto and cook for a a minute or two.
- add the tomatoes, crushed pepper, pepper and salt.
- simmer for 5 minutes.
- stir in the cream and cook for 2 minutes stirring alot.
- add the vodka and cook until it no longer smells strongly of vodka (about 3-5 minutes).
- cook the pasta as directed on box but al dente.
- add the pasta to the pot with the sauce and mix until it is all coated over the pasta.
- toss with the cheese and serve immediately.
Nutrition Facts : Calories 481.5, FatContent 17.7, SaturatedFatContent 10.2, CholesterolContent 49.6, SodiumContent 237.6, CarbohydrateContent 67.2, FiberContent 10.1, SugarContent 3.9, ProteinContent 11.3
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A firm favourite from my travels, this beautiful, delicate dish sums up everything I love about Swedish food: it’s elegant, clean and fresh, it looks incredible and is a doddle to make. You’ll be so proud when you see the finished result.
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/LowLactoseDiet
Calories 128 calories per serving
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/LowLactoseDiet
Calories 128 calories per serving
- Peel and trim the beets and place in a food processor with the salt, sugar, vodka and dill.
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- Once cured, unwrap the fish, then, holding the fillet in place, pour the juices down the sink and rub away all the salty topping (it’s messy, so you might want to wear gloves).
- Pat the fillet dry with kitchen paper, then tightly wrap in clingfilm (sometimes I like to cover the salmon with freshly picked dill before wrapping, for bonus flavour). Put back into the fridge until needed, where it will keep happily for up to 2 weeks.
- To serve, use a long sharp knife to slice the salmon thinly at an angle and, as the knife touches the skin each time, kink it off, lifting away the salmon.
- Arrange the slices on a board or platter as you go. Delicious with a simple salad and good wholemeal sourdough, as part of a seafood platter, served up at a party or even as part of a festive brekkie spread.
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GRAVADLAX | SALMON RECIPES | JAMIE OLIVER RECIPES
A firm favourite from my travels, this beautiful, delicate dish sums up everything I love about Swedish food: it’s elegant, clean and fresh, it looks incredible and is a doddle to make. You’ll be so proud when you see the finished result.
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/LowLactoseDiet
Calories 128 calories per serving
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/LowLactoseDiet
Calories 128 calories per serving
- Peel and trim the beets and place in a food processor with the salt, sugar, vodka and dill.
- Finely grate in the lemon zest, add the horseradish, finely grating it if fresh, then blitz until combined.
- Rub a little mixture on to the salmon skin, then place the salmon on a large tray, skin side down, and pat the remaining mixture all over it so that the flesh is completely covered.
- Cover the tray tightly with clingfilm. Pop a weight on top to help pack everything down evenly, then put the whole thing into the fridge for 36 hours. Please use your instincts here – if you have a particularly chunky side of salmon you may want to leave it for up to 48 hours to allow for proper penetration.
- Once cured, unwrap the fish, then, holding the fillet in place, pour the juices down the sink and rub away all the salty topping (it’s messy, so you might want to wear gloves).
- Pat the fillet dry with kitchen paper, then tightly wrap in clingfilm (sometimes I like to cover the salmon with freshly picked dill before wrapping, for bonus flavour). Put back into the fridge until needed, where it will keep happily for up to 2 weeks.
- To serve, use a long sharp knife to slice the salmon thinly at an angle and, as the knife touches the skin each time, kink it off, lifting away the salmon.
- Arrange the slices on a board or platter as you go. Delicious with a simple salad and good wholemeal sourdough, as part of a seafood platter, served up at a party or even as part of a festive brekkie spread.
See details
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