CHILLING CUBES RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

RUM PUNCH RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD



Rum punch recipe - Recipes and cooking tips - BBC Good Food image

Shivi Ramoutar's recipe for this classic Caribbean cocktail combines sweet and sour flavours for a fruity weekend tipple

Provided by Shivi Ramoutar

Categories     Cocktails, Drink, Treat

Total Time 5 minutes

Prep Time 5 minutes

Yield 2

Number Of Ingredients 10

175ml freshly squeezed orange juice
75ml freshly squeezed lime juice
150ml good-quality golden rum
50ml sugar syrup
dash of grenadine syrup
dash of Angostura bitters
ice cubes, to serve
generous pinch of freshly grated nutmeg
2 thick slices orange, to garnish
maraschino cherries, to garnish

Steps:

  • Pour the juices, rum, sugar syrup, grenadine and Angostura bitters into a large jug and give it a good stir. Pop into the fridge to chill for 1 hr.
  • Serve over ice cubes, sprinkle over the nutmeg and garnish with an orange slice and maraschino cherry, speared with a cocktail stick.

Nutrition Facts : Calories 271 calories, CarbohydrateContent 23 grams carbohydrates, SugarContent 22 grams sugar, ProteinContent 1 grams protein

ECLAIRS RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD



Eclairs recipe - Recipes and cooking tips - BBC Good Food image

A classic eclair recipe of light choux pastry filled with rich crème pâtissière. Make the basic buns, then fill with on-trend flavours and colourful glazes for a stunning afternoon tea treat

Provided by Cassie Best

Categories     Afternoon tea, Dessert, Treat

Total Time 2 hours 5 minutes

Prep Time 1 hours 15 minutes

Cook Time 50 minutes

Yield Makes 20

Number Of Ingredients 11

170g lightly salted butter, chopped into small cubes
200g plain flour
5 medium eggs, beaten
300ml milk
150ml double cream
3 egg yolks
50g white caster sugar
3 tbsp cornflour
One of the flavourings from our fillings recipes - find the link to the recipes in the method
disposable piping bags
1.5cm round piping nozzle

Steps:

  • First, make the choux pastry. Put the butter in a saucepan with 450ml water. Sieve the flour into a large bowl and set aside. Bring the butter and water to a fast boil, simmer until the butter has melted, then tip in the flour and beat like mad with a wooden spoon until the mixture pulls away from the sides of the pan and is lump-free. Tip into the bowl and spread the thick paste up the sides a little to help it cool quickly, then leave for 10 mins.
  • Heat oven to 200C/180C fan/ gas 6 and cut two pieces of baking parchment to fit two baking sheets. Using a ruler and pen, mark 10 lines about 12cm long over each piece, leaving plenty of space between the lines, then flip the parchment over. Fit a piping bag with a large round piping nozzle, about 1.5cm wide.
  • When the flour paste has cooled but is not cold, start adding the egg, bit by bit, beating well between each addition until you have a smooth batter which will reluctantly drop off the end of your spoon (you can do this in a freestanding mixer if you have one). You may not need to use all the egg, so add it slowly. Transfer to your piping bag and use a little of the mixture to stick the parchment to your trays.
  • Pipe the choux onto the baking sheet, using the lines as a guide. Pipe slowly so the eclairs aren’t too skinny – each one should be about 2.5cm wide x 12cm long. Bake for 35-40 mins, swapping the trays around for the final 10 mins. The choux should be puffed, golden and sound hollow when tapped. You may wish to sacrifice one eclair to make sure the inside is completely dried out – if it’s still moist, the eclair will sink when cooling. Once baked, leave to cool completely. (Can be made a day ahead and stored in an airtight container, reheat in the oven for 5-10 mins to crisp up before filling.) Split each eclair through the middle with a serrated knife.
  • Now, make the crème pâtissière. Pour the milk and cream into a saucepan. Heat until just simmering, then remove from the heat. Meanwhile, tip the egg yolks into a bowl and add the sugar and cornflour, whisking together until smooth. Pour over the milk mixture, mix, then pour back into the saucepan. Cook over a medium heat for 5-8 mins until the crème pâtissière thickens to a thick custard consistency. Sieve into a jug, cover the surface with cling film and chill for at least 3 hrs, or up to 3 days.
  • To fill and glaze your eclairs, choose one of our flavours - raspberry & cardamom, lemon & passion fruit, salted caramel & popcorn or elderflower & meringue. For more help, see our how to make choux pastry and eclairs video.

Nutrition Facts : Calories 306 calories, FatContent 26 grams fat, SaturatedFatContent 15 grams saturated fat, CarbohydrateContent 13 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 0.4 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.3 milligram of sodium

More about "chilling cubes recipes"

EXTRA-CREAMY SCRAMBLED EGGS RECIPE - NYT COOKING
Adding a small amount of a starchy slurry to scrambled eggs — a technique learned from Mandy Lee of the food blog Lady & Pups — prevents them from setting up too firmly, resulting in eggs that stay tender and moist, whether you like them soft-, medium- or hard-scrambled. Potato or tapioca starch is active at slightly lower temperatures than cornstarch and will produce a slightly more tender scramble, but cornstarch works just fine if it’s what you’ve got on hand. Make sure your skillet is at just the right temperature by heating a tablespoon of water in the skillet and waiting for it to evaporate. For creamier eggs, you can replace the water with milk or half-and-half.
From cooking.nytimes.com
Reviews 4
Total Time 5 minutes
Cuisine american
  • Immediately add the egg mixture and cook, pushing and folding the eggs with a spatula, until they are slightly less cooked than you’d like them, about 1 to 2 minutes, depending on doneness. More vigorous stirring will result in finer, softer curds, while more leisurely stirring will result in larger, fluffier curds. Immediately transfer to the serving plate, and serve.
See details


BLUEBERRY ANGEL DESSERT RECIPE: HOW TO MAKE IT
Make the most of angel food cake, pie filling and whipped topping by creating this light impressive dessert that doesn't keep you in the kitchen for hours. It's the perfect way to end a summer meal. —Carol Johnson, Tyler, Texas
From tasteofhome.com
Reviews 4.9
Total Time 10 minutes
Category Desserts
Calories 384 calories per serving
  • In a large bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping and cake cubes. Spread evenly into an ungreased 13x9-in. dish; top with pie filling. Refrigerate, covered, at least 2 hours before serving.
See details


BLUEBERRY LEMON TRIFLE RECIPE: HOW TO MAKE IT - TASTE OF HOME
A refreshing lemon filling and fresh blueberries give this sunny dessert sensation plenty of color. Don't worry about heating up the oven—this trifle doesn't require baking. —Ellen Peden, Houston, Texas
From tasteofhome.com
Reviews 4.4
Total Time 15 minutes
Category Desserts
Calories 230 calories per serving
  • Set aside 1/4 cup blueberries for garnish. In a large bowl, combine pie filling and yogurt. , In a 3-1/2-qt. serving or trifle bowl, layer a third of the cake cubes, lemon mixture and blueberries. Repeat layers twice. Top with whipped topping. Cover and refrigerate for at least 2 hours. Garnish with reserved blueberries and, if desired, lemon and mint.
See details


BLUEBERRY LEMON TRIFLE RECIPE: HOW TO MAKE IT - TASTE OF HOME
A refreshing lemon filling and fresh blueberries give this sunny dessert sensation plenty of color. Don't worry about heating up the oven—this trifle doesn't require baking. —Ellen Peden, Houston, Texas
From tasteofhome.com
Reviews 4.4
Total Time 15 minutes
Category Desserts
Calories 230 calories per serving
  • Set aside 1/4 cup blueberries for garnish. In a large bowl, combine pie filling and yogurt. , In a 3-1/2-qt. serving or trifle bowl, layer a third of the cake cubes, lemon mixture and blueberries. Repeat layers twice. Top with whipped topping. Cover and refrigerate for at least 2 hours. Garnish with reserved blueberries and, if desired, lemon and mint.
See details


RUM PUNCH RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD
Shivi Ramoutar's recipe for this classic Caribbean cocktail combines sweet and sour flavours for a fruity weekend tipple
From bbcgoodfood.com
Total Time 5 minutes
Category Cocktails, Drink, Treat
Cuisine Caribbean
Calories 271 calories per serving
  • Serve over ice cubes, sprinkle over the nutmeg and garnish with an orange slice and maraschino cherry, speared with a cocktail stick.
See details


ECLAIRS RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD
A classic eclair recipe of light choux pastry filled with rich crème pâtissière. Make the basic buns, then fill with on-trend flavours and colourful glazes for a stunning afternoon tea treat
From bbcgoodfood.com
Total Time 2 hours 5 minutes
Category Afternoon tea, Dessert, Treat
Cuisine French
Calories 306 calories per serving
  • To fill and glaze your eclairs, choose one of our flavours - raspberry & cardamom, lemon & passion fruit, salted caramel & popcorn or elderflower & meringue. For more help, see our how to make choux pastry and eclairs video.
See details


EXTRA-CREAMY SCRAMBLED EGGS RECIPE - NYT COOKING
Adding a small amount of a starchy slurry to scrambled eggs — a technique learned from Mandy Lee of the food blog Lady & Pups — prevents them from setting up too firmly, resulting in eggs that stay tender and moist, whether you like them soft-, medium- or hard-scrambled. Potato or tapioca starch is active at slightly lower temperatures than cornstarch and will produce a slightly more tender scramble, but cornstarch works just fine if it’s what you’ve got on hand. Make sure your skillet is at just the right temperature by heating a tablespoon of water in the skillet and waiting for it to evaporate. For creamier eggs, you can replace the water with milk or half-and-half.
From cooking.nytimes.com
Reviews 4
Total Time 5 minutes
Cuisine american
  • Immediately add the egg mixture and cook, pushing and folding the eggs with a spatula, until they are slightly less cooked than you’d like them, about 1 to 2 minutes, depending on doneness. More vigorous stirring will result in finer, softer curds, while more leisurely stirring will result in larger, fluffier curds. Immediately transfer to the serving plate, and serve.
See details


BLUEBERRY ANGEL DESSERT RECIPE: HOW TO MAKE IT
Make the most of angel food cake, pie filling and whipped topping by creating this light impressive dessert that doesn't keep you in the kitchen for hours. It's the perfect way to end a summer meal. —Carol Johnson, Tyler, Texas
From tasteofhome.com
Reviews 4.9
Total Time 10 minutes
Category Desserts
Calories 384 calories per serving
  • In a large bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping and cake cubes. Spread evenly into an ungreased 13x9-in. dish; top with pie filling. Refrigerate, covered, at least 2 hours before serving.
See details


BLUEBERRY LEMON TRIFLE RECIPE: HOW TO MAKE IT - TASTE OF HOME
A refreshing lemon filling and fresh blueberries give this sunny dessert sensation plenty of color. Don't worry about heating up the oven—this trifle doesn't require baking. —Ellen Peden, Houston, Texas
From tasteofhome.com
Reviews 4.4
Total Time 15 minutes
Category Desserts
Calories 230 calories per serving
  • Set aside 1/4 cup blueberries for garnish. In a large bowl, combine pie filling and yogurt. , In a 3-1/2-qt. serving or trifle bowl, layer a third of the cake cubes, lemon mixture and blueberries. Repeat layers twice. Top with whipped topping. Cover and refrigerate for at least 2 hours. Garnish with reserved blueberries and, if desired, lemon and mint.
See details


TOP 10 BEST CARROT JUICE RECIPES - HEALTHY RECIPES 101
May 04, 2020 · It’s a simple flavor combination spiced up with ginger— perfect for daytime activity or evening chilling. Ingredients. 8 fl oz carrot juice; 20 fl oz orange juice; 3/2 oz ginger knob; 2 tbsp mint leaves; 2 tbsp sugar; 1 cup ice cubes…
From healthyrecipes101.com
See details


HORCHATA RECIPE - SIMPLY RECIPES
Mar 28, 2022 · Horchata is a classic agua fresca (fresh water) drink made from rice, a smooch of cinnamon, and a splash of vanilla. Enjoy this cool and refreshing drink as it is or hype it up with a shot …
From simplyrecipes.com
See details


TOP 10 BEST CARROT JUICE RECIPES - HEALTHY RECIPES 101
May 04, 2020 · It’s a simple flavor combination spiced up with ginger— perfect for daytime activity or evening chilling. Ingredients. 8 fl oz carrot juice; 20 fl oz orange juice; 3/2 oz ginger knob; 2 tbsp mint leaves; 2 tbsp sugar; 1 cup ice cubes…
From healthyrecipes101.com
See details


HORCHATA RECIPE - SIMPLY RECIPES
Mar 28, 2022 · Horchata is a classic agua fresca (fresh water) drink made from rice, a smooch of cinnamon, and a splash of vanilla. Enjoy this cool and refreshing drink as it is or hype it up with a shot …
From simplyrecipes.com
See details


¿Estás a dieta o simplemente quieres controlar los nutrientes e ingredientes de tu comida? Le ayudaremos a encontrar recetas por método de cocción, nutrición, ingredientes...
Compruébalo »

Último blog