Composition of cocktail: Ice, Energetic × 150 ml. Absinthe × 50 ml Ingredients Absinthe 50 ml Energy drinks 150 ml Ice in cubes 200 g Necessary pieces Highball Cocktail spoon Tubules How to cook: Fill highball with ice cubes to the top. Pour absinthe 50 ml and energy drinks to the top. Stir with a cocktail spoon.
Composition of cocktail:
Absinthe × 50 ml., Ice, Pineapple Juice × 150 ml
Legend of the Cocktail
Baudelaire, Oscar Wilde, Picasso and Van Gogh Loved absinthe and pineapple juice!
Absinthe 50 ml
Pineapple juice 150 ml
Ice in cubes 200 g
1 oz pomegranate juice
2 oz sake
2 oz rose nectar – alternatively, use sugar syrup combined with a
little rose water
lime wedge for garnish
Delicious salad with sea kale
Pepper carrots and cucumber wash and clean.
Grate the pepper, carrot and cucumber.
Add the sea kale without any liquid.
For filling, mix the vegetable oil and soy sauce.
Mix well the salad.
Our delicious salad with sea kale is ready. You can bring to the table.
Sea kale 100 g
Carrot 1 pc
Cucumbers 1 piece
Bulgarian pepper 1/2 pcs
Vegetable oil 2 tbsp. L.
box (1 lb 2.3 oz) Betty Crocker™ fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box
box (4-serving size) chocolate fudge instant pudding and pie filling mix
cup caramel topping
container (8 oz) frozen whipped topping, thawed
cup chopped walnuts
1 Heat oven to 350ºF. Bake brownie mix as directed on box, using water, oil and eggs, in 13×9-inch pan. Cool completely, about 1 hour.
2 Make pudding mix as directed on box for pudding, using milk; refrigerate. Cut brownies into 1-inch pieces. Thoroughly stir caramel topping into whipped topping.
3 In 3-quart glass bowl, layer half each of the brownies, pudding, walnuts and whipped topping mixture; repeat.
4 Cover and refrigerate at least 2 hours before serving but no longer than 24 hours. Store covered in refrigerator.
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box (1 lb 6.25 oz) Betty Crocker™ Supreme original brownie mix
Water, vegetable oil and eggs called for on brownie mix box
caramels, unwrapped (from 14 oz)
tablespoons heavy whipping cream
cup chopped pecans
1 Heat oven to 350°F (325°F for dark or nonstick pan). Line bottom and sides of 13×9-inch pan with foil. Grease bottom only of foil with shortening or cooking spray. Make brownie mix as directed on box. Cool completely, about 1 hour.
2 Using foil to lift, remove brownie from pan. Remove foil. With deep 3-inch heart-shaped cookie cutter, cut 12 brownies.
3 In medium microwavable bowl, microwave caramels and whipping cream uncovered on High 1 to 3 minutes, stirring every minute, until caramels are melted.
4 Arrange brownies on serving plate. Drizzle caramel mixture over brownies. Sprinkle with pecans.
cup butter or margarine, softened
cup powdered sugar
teaspoons grated lemon peel
tablespoons fresh lemon juice
oz (half of 8-oz package) cream cheese, softened
cups Gold Medal™ all-purpose flour
cups granulated sugar
• 1 Heat oven to 350°F. Place mini paper baking cup in each of 60 mini muffin cups; spray paper cups with cooking spray.
• 2 In large bowl, beat butter and cream cheese with electric mixer on medium speed 2 minutes or until light and fluffy. Gradually add granulated sugar, beating until blended. Beat on medium speed 5 minutes. Add eggs, one at a time, beating just until blended after each addition. On low speed, beat in flour and salt until smooth. Beat in lemon peel and juice. Divide batter evenly among muffin cups.
• 3 Bake 15 to 17 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely. Sprinkle cakes with powdered sugar before serving.
- 1Heat oven to 400°F. Unroll pie crusts; use rolling pin to slightly roll dough out.
- 2Use 3-inch diameter round cutter to cut 12 circles from dough. Use small heart-shaped cutter to cut 12 hearts from remaining dough, rerolling scraps as needed.
- 3Press circles into 12 ungreased regular-size muffin cups; fill with pie filling. Top each with heart-shaped cutout.
- 4In small bowl, beat egg and water. Brush over crust on each.
- 5Bake about 20 minutes or until golden brown and bubbly.
box Pillsbury™ Refrigerated Pie Crust, softened as directed on box
can (21 oz) cherry pie filling
Recipe by Karly Campbell
For the sponge
- 100g butter, softened
- 100g caster sugar
- 100g self-raising flour
- ¾ tsp baking powder
- 1 tsp vanilla extract
- 2 egg
For the mousse
- 500g mixed berry (fresh or frozen)
- icing sugar, to sweeten
- 3 sheets leaf gelatine
- 3 egg white
- 140g golden caster sugar
- 300ml double cream, whipped
- Heat oven to 180C/160C fan/gas 4. Beat the butter with the sugar, then beat in the flour, baking powder, vanilla and eggs. Pour the batter into a lined 24cm loose-based cake tin and bake for 30 mins or until risen and cooked through.
- Remove the cake from the tin and cool on a wire rack, leaving the base paper on the bottom of the cake. When the cake is completely cool, cut it in half horizontally. Clean the tin and line with cling film. Put the top of the cake into the base of the tin.
- To make the mousse, put the berries in a pan over a low heat and bring gently to a simmer, you shouldn’t need any extra liquid as they release juice. Sweeten to taste with icing sugar – you want a slightly tart flavour as they will be later mixed with a sweet meringue. Whizz with a stick blender or pop into a blender and purée, then sieve. You should end up with about 250ml purée. Soak the gelatine in water until floppy, stir into the hot berry purée and set aside to cool.
- Whisk the egg whites to soft peaks, then whisk in the caster sugar in 4 batches. Continue whisking until you have a stiff, glossy meringue. Fold in the berry purée followed by the cream. Pour onto the sponge base, then carefully lay the other piece of sponge on top, paper-side up. Freeze until 40 mins-1 hr before you need it, then remove from the freezer and peel off the paper. Remove the tin and cling film. When you are ready to serve, dust the top with icing sugar.