Tag Archives: recipe

Refreshing Cocktails from Tom’s Kitchen

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Frost Magazine has teamed up with Tom’s Kitchen to give you some excellent, refreshing cocktail recipes. They are all delicious and we just can’t work out which one is our favourite. Enjoy!

summerbreezecocktailrecipe

 

SUMMER BREEZE

SERVES1

INGREDIENTS

50ml Vodka

25ml Frais de Bois

Fresh Strawberries

Topped with Soda

 

METHOD – Put all the ingredients into a glass and top with soda

 

CLEMENTINE BUBBLES

SERVES1

INGREDIENTS

15ml Orange and Lemon mix (made from orange zest, lemon zest, sugar and juice)

Topped with Prosecco

 

METHOD – Put all the ingredients into a glass and top with Prosecco

cocktailrecipe cocktails jaxcocococktails

 

JAX COCO COCKTAILS

Inspired by the latest health trend, Tom’s Kitchen has partnered with Jax Coco, the 100% pure coconut water, to develop a selection of vibrant non-alcohol and alcoholic cocktails perfect for the warmer months.

 

The cocktail menu is the refreshing addition to brunch and includes:

 

·         Coco Fizz – a light mix of lemon juice, jasmine syrup, egg white and Jax Coco

·         Jax Diamond – a fruity combination of strawberries, lemongrass, agave syrup and Jax Coco

·         Jax Caipirinha – a playful twist on the Brazilian classic featuring high quality Cachaca, Jax Coco, caster sugar, lime and cherry bitters

Chef/Patron Tom Aikens adds: “I am a huge fan of coconut water and Jax Coco ticks all the boxes – aside from fantastic quality, all the coconut water comes from their own fully sustainable coconut plantation. Try the Coco Fizz and Jax Diamond for a quick pick-me-up or linger longer with the Jax Caipirinha.”

ABOUT TOM’S KITCHEN:

Tom’s Kitchen has 3 locations across London including, Canary Wharf, Chelsea and Somerset House which features a stunning terrace facing the Thames. A fourth location in St Katherine Docks will also be opening on 18th August.

turkishcocktailrecipe 

TURKISH INSPIRED COCKTAILS FROM KITCHENETTE

 

This Summer Kitchenette, a recently opened Mediterranean cafe, restaurant and bar in Putney, are bringing cocktails home with a selection of inspirational recipes perfect for quenching your thirst in the summer sun. Drawing inspiration from Kitchenette’s Turkish heritage the cocktails include an array of traditional ingredients such as Pomegranate seeds, Turkish delight vodka and the sweet essence of rose water.

 

POMEGRANATE LEMONADE

INGREDIENTS

100ml Absolute Citron

50ml Lemon Juice

50ml Gomme

175ml Pomegranate Juice

100ml Sparkling water

2 x Orange, Apple, Lemon and Lime Slices

 

METHOD

Add all ingredients into a 500ml Glass Jug and stir until well mixed

Decanter cocktail mix into 2 inverness glasses and garnish with pomegranate seeds

ottomandelightcocktailrecipe

OTTOMAN DELIGHT

INGREDIENTS

25ml Turkish Delight infused Vodka

25ml Vanilla Vodka

2 drops rose water

5ml honey

 

METHOD

Stir the honey & Vodka until the honey is completely dissolved.

Add all the remaining ingredients and shake well until ingredients are thoroughly mixed.

Divide into 2 chilled martini glasses and serve with a sprinkle of chocolate for an extra sweet version

 

 Which one will you make?

 

 

Recipe For Giovanni Rana’s Mozzarella, Tomatoes And Olives Ravioli

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Packing every bite with the finest ingredients, Giovanni Rana has been recognised as a symbol of good taste and quality products, creating fresh pasta for people to enjoy at home for more than 50 years.
pesto
Join Giovanni Rana in the Italian kingdom of pleasure, the kitchen, to discover the perfect pairing between prince of the condiments, the olive oil, and queen of the kitchen, the pasta. With such unique simplicity, the fundamental balance between the two will enhance your whole dining experience.

GiovanniRana

If you have the luxury of time, why not try Mr Giovanni Rana’s unique recipe for these traditional Italian treasures: Mozeralla, tomato and olive ravioli with pesto Genovese, using his short film and the recipe below.

Preparation

Pasta preparation: 30 mins

Cooking: 4 minutes

Serves: 2-3


What you will need:

For the Pasta Dough

140g All purpose flour

2 eggs

For the Mozzarella, Tomatoes & Olives Filling

55g Ricotta

30gr mozzarella, chopped

4 cherry tomatoes, chopped

10 olives, chopped

15g Parmigiano cheese

Pinch of oregano

Pinch of salt and pepper

For the sauce – Pesto Genovese

50g basil

25g Parmigiano cheese

5 soup spoons of extra virgin olive oil

1 ½ cloves of garlic

50g pine nuts

Pinch of salt

Method

1. Put the flour with the salt in a large bowl.

2. Make a well in the middle then crack the eggs into the well, one at a time. Using your fingertips, mix well and begin to knead the fresh mixture into fresh dough.

3. Put the dough on a table and knead well with both hands until the dough is smooth and elastic, rolling it out using a rolling pin if needed.

4. Now for your filling; mix the ricotta, mozzarella, fresh tomatoes, olives and Parmesan, adding a pinch of oregano, salt and pepper.

5. For the sauce: inside a mixer put the ingredients in the following order: basil, extra virgin oil, Parmigiano, salt and garlic. Mix all until the ingredients turn into a creamy and minced sauce.

6. Toast the pine nuts for about 5 – 10

7. Roll the pasta to as thin as possible and using a pasta cutter or a knife, gently cut into squares.

8. Spoon out a teaspoon of the filling into the centre of each pasta square.

9. Now for the ravioli; carefully fold each pasta square diagonally and pinch the edges until closed. Then bring the corners together with your fingers and squeeze together.

10. Cook the ravioli in a large saucepan of lightly salted boiling water and simmer gently for 4 minutes, avoiding overcooking.

11. Drain the ravioli thoroughly and finish by serving with the pesto sauce on top. Finally add the toasted pine nuts.

Cook’s tip: If you don’t have all of the fresh ingredients available, why not try Giovanni Rana’s Simply Italian fresh filled pasta range, available in six delicious varieties including chicken & mozzarella, spinach & ricotta and Italian cheeses. Based on homemade Italian family recipes, they are simple and quick to prepare in less than 5 minutes. RRP £1.99.

Primrose’s Kitchen Raw Superfood Smoothies Recipe

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Primrose’s Kitchen is celebrated International Raw Food Day by encouraging customers to ‘think raw’!

primrosekitchenrawfoodsmoothierecipe

After the recent launch of the delicious Raw Nut Butters, a wonderful source of protein and a great alternative to traditional nut butters such as peanut butters, Planet Organic is running a raw food promotion throughout the month of July including not only the nut butters but also Primrose’s Kitchen Superfood Powders in Brain, Cleanse, and Energy.

 

Primrose’s Kitchen is also encouraging people to try Raw Superfood smoothies and boost their protein:

 

 

 

Ingredients

1 cup raw almond milk

2 frozen organic bananas

1 cup organic baby spinach

¼ cup raw almonds, soaked

¼ cup goji berries (3 to 4 reserved for garnish)

1 tablespoon raw cashew butter

1 teaspoon raw coconut shreds (for garnish)

1 teaspoon organic raw cacao nibs (for garnish)

1 teaspoon raw Brazil nuts, ground fine (for garnish)

 

Instructions

Place all ingredients (except garnishes) in a high-speed blender.

Blend until smooth and creamy.

Pour into a tall glass and garnish with goji berries, coconut, cacao nibs, and Brazil nuts.

 

Thinking outside of the box and opening minds to the potential of raw foods is key to naturopathic nutrition. Famous fans of Primrose’s Kitchen included Millie Makintosh of Made In Chelsea fame.

 

 

Wicked Cupcakes By Luisa Zissman Book Review

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Cupcake fans rejoice. On the 17th July 2014 Luisa Zissman’s Wicked Cupcakes! book is released. Thankfully we got an advance copy and have reviewed it for you. Read on.
wickedcupcakeluisazissmanbookreview

There are tons of amazing cupcake recipes in Wicked Cupcakes! and even a selection of low-fat cupcakes recipes, tips and tricks on how to make and decorate your creations. The book covers everything about making cupcakes, starting from the mix, flavourings, buttercream, hand made decorations, lining tins and how to deal with disaster.

A few of my favourite recipes are the indulgent chocolate, apple crumble, cookie and cream, pink champagne, jelly shot, pina colada, Pimm’s Layer cake, ice cream cupcakes…actually I need to stop now. The list will get too long. If you love cupcakes, buy the book. It is full of brilliant ideas and great tips. Highly recommended.

Luisa Zissman shot to fame when she became the runner-up in the 2013 series of the BBC’s The Apprentice. A baker by trade, Luisa has been running her hugely successful St Albans cake shop, Dixie’s Cupcakery, since 2011. It is her mission to show the world that you don’t need a lot of time or complicated ingredients to create show-stopping cupcakes like hers.

In true Luisa style, her cupcakes are bold and brassy – a treat for the eyes as well as the tastebuds. Whatever the occasion, she has a cupcake that’s the perfect fit: cocktail cupcakes for a girls’ night in; ooh la la cupcakes for romantic liaisons; Dixie cakes, which are perfect cakes for busy mums to cook with their kids; vintage cakes for a stylish soiree and quirky cupcakes with unusual flavours, such as the genius Love Me Hate Me Marmite and Chocolate cupcake.

Packed with helpful advice on how to make and decorate your cakes, Luisa’s book will put the fun and sparkle back into your kitchen!

Wicked Cupcakes! is available here.

 

 

Olive It! The Essential Olive Recipe Book Review

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I love this book, I really do. I love olives and will eat them in anything. Unfortunately when it comes to cooking I don’t have much of an imagination. Luckily for me this amazing book has olive recipes a plenty, along with a history of olives, the healthy facts on olives, information on the Olive It! campaign and lots of other great stuff.

My mouth was watering all the way through reading this book. The recipes are also amazing, some are also very unique. I highly recommend this book for olive obsessives like myself.

oliveitrecipebookreview

A delicious ensemble of olive marinades, tapenades, tapas feasting tips and recipes that will spark your imagination.

Designed to inspire you, this beautiful recipe book will take you on a journey of true discovery. Combining tradition with a contemporary twist, the Olive it! recipe book has a dish for everyone and every season, from innovative marinades to tantalising tapas and tapenades.

Join celebrated Spanish chefs José Pizarro and Omar Allibhoy as they share the joy of olives and family-trusted recipes that have passed down generations. Having both grown up surrounded by olive trees and immersed in the Mediterranean diet and culture, their love of olives is deep rooted and evident in these inspired olive dishes. With over 40 recipes that will spark your imagination and awaken new taste sensations, explore unique yet delicious combinations, such as green olives with figs, orange and bay to more adventurous combinations such as black olives with wasabi, ginger and smoked salmon and green olives with manchengo, chorizo and melon.

 

“Cooking with olives can be fun and exciting, and we hope this book will inspire you in the kitchen and encourage you to create these quick, easy and delicious recipes at home for your loved ones.’

“Olives on their own are great as a tasty snack but when seasoned with new and inventive combinations of ingredients they can produce a true explosion of taste.”

–  Omar Allibhoy

Andrea Lembke’s Recipe for Tangy Chicken and Mango Fajitas

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Britain is expecting its longest summer since 1910 with scorching temperatures staying around until September, but it seems it’s not just the forecasters expecting high heats. According to new research the British palate is longing for something hotter too.

Recipe for Tangy Chicken and Mango Fajitas

Mexican food is now one of the most popular cuisines in the UK, with fajitas featuring in the top ten. So why not join the fajita craze with taste developer Andrea Lembke, who’s serving up her favourite dish with a twist this summer with her favourite recipe for Tangy Chicken and Mango fajitas in this short video. The recipe is full of flavour, seasoning and spice and is a simple, sweet and scrumptious meal to enjoy with the family this summer.

Recipe for Tangy Chicken and Mango Fajitas

 

What you will need:
– 450g Boneless Chicken
– Extra Virgin Olive Oil for drizzling
– 1 Medium Sized Red Onion
– 1 Green Pepper
– 1 Red Pepper
– 1 Yellow Pepper
– 1/2 Mango
– 1 Santa Maria Perfect Fajita Kit, includes 8 Soft Flour Tortillas, Santa Maria Salsa and Faijita Seasoning Mix
– Santa Maria Chipotle Paste

For the Guacamole to serve with:
– 3 Large Avocados
– 1 Large Lime
– 1 Large Ripe Tomato
– 1 Small Red Onion
– 1 Red & 1 Green Chilli (Optional)
– Handful of fresh Coriander Plant

 

Method
Coat the chicken in the oil and Fajita Seasoning Mix. Heat a heavy based frying pan until very hot and add the seasoned chicken, this should be fried for about 3 minutes or until well browned.

For the guacamole, combine all the ingredients into a bowl and mix well.

Chop the onion, peppers and mango and add into the pan, cook for a further 2 minutes or until the meat is cooked.

Warm Tortillas in a separate pan.

Serve with Salsa, Soured Cream, and Guacamole. Add some Green Jalapeños for an extra kick.

 

For more information, please visit www.santamariaworld.co.uk

 

 

The History of Tortelloni

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Seen in the UK as a quick, cheap and easy meal, the authenticity, quality and simplicity of pasta has been overlooked. We tend to follow the method of ‘guess boiling’ our pasta and drowning it with any sauce to hand, while the Italians care more for their iconic dish, focusing on the simplicity of fresh, locally sourced ingredients such as olive oil, cheese and wine.

The History of Tortelloni

 

In this video master pasta maker, Giovanni Rana, tells the story of his artisan pasta making and shows us how to make and serve the perfect spinach and ricotta tortelloni, while Antonella Rana recalls the legendary story of the creation of tortellini.

 

Giovanni Rana and his family have been making fresh filled pasta for more than 50 years after noticing that home-made, fresh pasta was on the decline since Italian women started to work.  His philosophy is simple: be true to yourself and the things that make you happy.  For him, perfect pasta comes from a passion for food and the joy of sharing that passion with the people you love.

howtomakeTortelloni

 

Recipe for the Perfect Ricotta and Spinach Tortelloni

More than 50 years ago, master pasta maker, Mr Giovanni, inspired by the old-world techniques of local women, began making tortelloni in a small shop in San Giovanni Lupatoto.

 

So he created a unique fresh-filled pasta, using the very best ingredients, and headed out on his scooter, to deliver his handiwork to the homes of families across Verona, The passionate, young pasta maker’s dream began to unfold across Italy and now the very same pasta is available in supermarkets in the UK today.

 

If you have the luxury of time, why not try Giovanni Rana’s unique recipe for these traditional Italian treasures; Ricotta and Spinach Tortelloni, using his short film.

 

Preparation: Pasta preparation: 25mins

Cooking: 2-3 minutes

Serves: 2-3

 

What you will need:

 

For the Pasta Dough

140g All purpose flour

2 eggs

 

For the Ricotta & Spinach Filling

85g Ricotta cheese

20ml double cream

15g Parmigiano cheese

30g of spinach, chopped

Pinch of salt and pepper

Drizzle of extra virgin olive oil

 

For the Seasoning

Drizzle of extra virgin olive oil

40g Ricotta cheese +15g Spinach leaves for serving per portion

 

Method

  1. Put the flour with the salt in a large bowl.
  2. Make a well in the middle then crack the eggs into the well, one at a time. Using your fingertips, mix well and begin to knead the fresh mixture into fresh dough.
  3. Put the dough on a table and knead well with both hands until the dough is smooth and elastic, rolling it out using a rolling pin if needed.
  4. Now for your filling; mix the ricotta and fresh spinach in a large bowl, adding a pinch of salt and pepper.
  5. Roll the pasta to as thin as possible and using a pasta cutter or a knife, gently cut into squares.
  6. Spoon out a teaspoon of the filling into the centre of each pasta square.
  7. Then for the art of tortelloni making; carefully fold each pasta square diagonally and pinch the edges until closed. Then bring the corners together with your fingers and squeeze together.
  8. Cook the tortelloni in a large saucepan of lightly salted boiling water and simmer gently for 2-3 minutes, avoiding overcooking.
  9. Drain the tortelloni thoroughly and finish by serving on a large bed of warm ricotta, with a drizzle of extra virgin olive oil and garnish with spinach.

 

Cook’s tip: If you don’t have all of the fresh ingredients available, why not try Giovanni Rana’s Simply Italian range, available in six delicious varieties including Tender Spinach & Ricotta Tortelloni. Based on homemade Italian family recipes, they are simple and quick to prepare   in less than 5 minutes.  RRP £1.99.

 

 

Whiskey Cocktail Recipes | Cocktail Ideas

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With cocktail season fast-approaching, thirsty folk on the search for the perfect summer sundowner need look no further than The Wild Geese whiskey cocktails.

The super premium Irish whiskey makers have teamed up with renowned bartender Marian Beke of critically acclaimed, Nightjar, voted one of the world’s best cocktail bars, to create a range of exclusive cocktails perfect for those long sunny days. Multi award winning The Wild Geese, enlisted the expertise of Marian, to hand-craft an array of bespoke and soulful cocktails bursting with intense flavour and dressed with delicate garnishes.

The first in the line-up, The Irish Apple, will invigorate and refresh at the end of a hot, balmy summer’s evening. The Wild Geese Classic Blend is fused with dry apple cider and tart rhubarb juice to create a cocktail to enjoy whilst soaking up the last of the rays. Sweet caramel is drizzled over the top of the long drink to add a touch of sweetness to this artisanal cocktail.

The Sarsfield Swizzle is a twist on the classic swizzle cocktail with a hint of spice. The Wild Geese Classic Blend is firstly mixed with crisp, botanical gin syrup and a dash of green tea bitters. Tangy lemon balm is added to the drink to bring out the citrus notes in The Wild Geese Classic Blend, and finally topped up with lemongrass and chilli beer for a zingy finish. Named after Patrick Sarsfield, the Irish hero who led the original Wild Geese in 1691, this cocktail mixes innovation and tradition perfectly.

For the third recipe, Beke marries The Wild Geese Rare Irish with the exotic juices of the Ugly Fruit, to achieve the ultimate bittersweet serve. The Freedom Sour is an innovative take on the ever-popular Whiskey Sour, freshened up with maple syrup and a layer of Matcha tea foam.

The three times voted ‘Best Irish Whiskey’ collection is made with superb quality aged Irish Whiskey stock and uses a special Extended Double Distillation process, creating a unique smoothness and richness unlike any other whiskey. The subtle and complex flavours are created using a pioneering distillation process, providing an unusual balance between robust and spicy malt, and light smooth grain.

Irish Applecocktailrecipe

Irish Apple

2 parts The Wild Geese Classic Blend Irish Whiskey

1 part apple and rhubarb juice

3 parts dry cider

1/2 part Kamms & Sons

Mix the Classic Blend, dry cider and apple & rhubarb juice by ‘rolling’ them in a cocktail shaker. Pour into a highball glass and float a large ice ball on top. Add the Kamms & Sons to create a bittersweet taste and garnish with a crab apple and apple blossom. Drizzle fresh caramel over the garnish for the final touch.

Sarsfield Swizzlecocktailrecipe

Sarsfield Swizzle

2 part The Wild Geese Classic Blend Irish Whiskey

1 part gin botanical syrup or 1/2 part gin & 1/2 sugar syrup

Dash of green tea bitters

Lemon balm

Top up with homemade lemongrass and chili beer

Pour a full measure of The Wild Geese Classic Blend directly into the serving glass. Add gin syrup as a sweetener and a dash of green tea bitter. Add lemon balm leaves to compliment the citrus notes in the Classic Blend. Top up with lemongrass & chilli beer and ‘swizzle’ the ingredients to mix them. Serve with pinewood and sweet spice.

freedomsourcocktailrecipe

Freedom Sour

2 part The Wild Geese Rare Irish Whiskey

1/2 part maple/ honey syrup

2 parts fresh squeezed ugly fruit juice

Few dashes of bitter

Matcha tea foam

Shake and serve in martini glass, top it off with matcha tea foam.

One last one for the World Cup.

Gold Cup

goldcupworldcupcocktail

Ingredients
2 parts The Wild Geese Classic Blend Whiskey
1/2 part of lime juice
1/2 part coconut cream
1/2 part sugar syrup

Garnish
1/2 part of blue curaçao
lemon
passion fruit shell

Method
Blend a small handful of basil leaves, coconut cream and lime juice together until you have a liquid form. Pour into a cocktail shaker with sugar syrup and The Wild Geese Classic Blend Irish whiskey then shake hard with ice.

Serve in a rocks glass over crushed ice and add a passion fruit shell. Fill the shell with blue curaçao and garnish with the zest of a lemon. Add your nation’s flag to celebrate your team for the final, champion touch.

The combination of the triple citrus notes (orange, lime and lemon) with the coolness of the basil leaves make this a super refreshing cocktail with a mild and creamy, sweet finish.

Which one will you make?