Tag: juice

Pink sparkle jelly

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  • Serves: 4

  • Prep time: 10 mins

    leave to cool

  • Cooking time: 35 mins

  • Total time: 45 mins

  • Skill level: Easy peasy

  • Costs: Mid-price

Jelly isn’t just for kids but our pink sparkle jelly dessert are strictly for grown-ups. Made with sparkling wine and rhubarb this simple dessert recipe is great if you’re throwing a party this summer. Your guests are going to love tucking into these sweet and fruity treats. These impressive treats take 10 mins to prepare. You could be extra naughty and top each glass with ice cream or whipped cream and grated chocolate.

Ingredients

  • 500-600g very pink rhubarb, trimmed and cut into chunks
  • 175g caster sugar
  • 6 leaves of gelatine
  • 150ml chilled Prosecco, or other sparkling wine

Nutritional information

Each portion contains:

  • Calories209

    10%

  • Fat0.0g

    0%

  • Saturates0.0g

    0%

of an adult’s guideline daily amount

That’s goodtoknow

Use the leftover rhubarb on your porridge or cereal — or enjoy with custard or ice cream!

Method

  1. Put the rhubarb in a pan with the sugar and 400ml water. Bring to the boil, stirring occasionally, then simmer gently for 10-15 mins, without stirring, until the fruit is soft.
  2. Tip the fruit and juice into a large sieve over a large measuring jug or bowl. Leave it for about 15-20 mins for the juice to run through — don’t push it through, otherwise the juice will be cloudy.
  3. You should have 500-600ml juice. Make it up with water if necessary. Pour the juice into a clean pan. Add the gelatine leaves. Leave for 5 mins for them to soften, then put the pan on a low heat and stir until 4the gelatine dissolves.
  4. Take off the heat. Leave until just beginning to thicken, then whisk in the wine. Pour into a jug then glasses. Leave to set in a cool place. It will be a soft set.

By Woman’s Weekly

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Orange-Ginger Shrimp Skewers

Orange-Ginger Shrimp Skewers

by Pam on October 30, 2012

My kids really love shrimp and Asian cuisine so I went in search of a recipe to combine the two.  I found this Cooking Light recipe on Myrecipes[1] that looked delicious, simple, and sure to please my kids – I was right.  The recipe couldn’t have been easier and both of my kids absolutely LOVED the shrimp and so did my husband and I.  I served these skewers with the Garlicky Green Beans and they paired nicely together.  I have a feeling my kids will be requesting these skewers again really soon.

Combine the orange juice and zest, green onions, fresh ginger, cilantro, rice vinegar, soy sauce, vegetable oil, crushed red pepper flakes together in a large zip lock bag.  Mix until well combined.  Add the shrimp to the zip lock bag and place into the refrigerator for 30 minutes.

Remove from the zip lock bag and thread them onto the skewer sticks (I did six shrimp per skewer on 10 skewers).

Heat a grill pan coated in cooking spray over medium-high heat.  Cook the skewers for 2 minutes on each side or until done.  Serve immediately.  Enjoy.

Print[2]



Orange-Ginger Shrimp Skewers




Yield: 4

Prep Time: 10 min. + 30 min. marinating time

Cook Time: 4 minutes

Total Time: 44 min.



Ingredients:

1/4 cup of fresh orange juice (about 1 orange)
1 tsp of orange zest
1 tbsp green onions, finely diced
1/2 tbsp fresh ginger, peeled & minced
1/2 tbsp fresh cilantro, finely chopped
1 tbsp rice vinegar (regular not seasoned)
1 tbsp soy sauce
1/2 tbsp canola oil
Dash of crushed red pepper flakes (more if you want it spicy)
1 lb of shrimp, peeled & deveined
Cooking spray

Directions:

Combine the orange juice and zest, green onions, fresh ginger, cilantro, rice vinegar, soy sauce, vegetable oil, crushed red pepper flakes together in a large zip lock bag. Mix until well combined. Add the shrimp to the zip lock bag and place into the refrigerator for 30 minutes.

Remove from the zip lock bag and thread them onto the skewer sticks (I did six shrimp per skewer on 10 skewers).

Heat a grill pan coated in cooking spray over medium-high heat. Cook the skewers for 2 minutes on each side or until done. Serve immediately. Enjoy.



 

References

  1. ^ Myrecipes (www.myrecipes.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)

Mini key lime and ginger pies

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This month, our baking blogger Anneliese Giggins has created deliciously tangy mini key lime pies. Made with a spicy ginger base, these tasty little puds are so easy to make and are perfect for all occasions

That’s goodtoknow

Anneliese says: ‘If you bake fairly regularly it is worth paying a little more for your bakeware. Cheap tins can bow in the oven, providing an uneven bake. Investing in a few stronger and heavier tins will make such a difference to your cakes and bakes and they can last you a lifetime.’

Ingredients

For the biscuit base:

  • 75g unsalted butter
  • 200g gingernut biscuits

For the topping:

  • 397g condensed milk (you can use the light version, 405g tin – it doesn’t make any difference. I tried it with both)
  • 284ml double cream
  • The juice from 5 limes and the finely grated zest from 1 lime.

Method

  1. First of all place the muffin cases into your muffin tin.
  2. Weigh the butter, then place into a small saucepan over a low heat to melt. While you wait for the butter to give in to the heat, weigh your biscuits then place into a sandwich or freezer bag. You can use a blender or food processor to produce fine crumbs, but I quite enjoy using a rolling pin to bash the living daylights out of the biscuits. Be warned, gingernuts are quite firm, so you may have a sore arm and a red face by the time you have finished! Once the butter has melted you can pour the biscuit crumbs into the saucepan and mix to combine. The mixture is now ready to be spooned as equally as possible into the base of each muffin case. Be sure to press the buttery biscuit mixture firmly into each case with the back of your spoon.
  3. While you leave the biscuit bases to set you can get on with the simple filling. Pour the condensed milk and double cream straight into your mixing bowl. As you require the grated zest from one lime, add this before adding the juice. I have discovered that it is quite tricky to try to remove the zest once the lime has been cut in half and emptied of juice! Also, make sure it is grated very finely otherwise you will have big lumps of zest in your pies. Once all of the juice and zest have been added to the condensed milk and double cream, use a balloon whisk to combine it all together. The mixture will start off very runny. DO NOT PANIC!! Within a few seconds it will thicken up like magic!
  4. Once your biscuit bases are set and firm, they are ready to receive the delicious lime topping. Dollop generous spoonfuls on top of each base until all the mixture has been used up. Smooth the surfaces with the back of your spoon, then place into your fridge for a minimum of two hours. I know waiting is torture but you can console yourself by licking out the bowl!
  5. When the time has finally passed you can remove your pies from the tins and peel off the paper. The topping is meant be on the soft side but it should hold its shape once the paper has been removed. Your work is done and you can now reward yourself with one, or more likely two, mini key lime and ginger pies. I really hope you enjoy making and most importantly eating them!

Read Anneliese’s baking blog

By Anneliese Giggins

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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