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GINGERBREAD MAN

GINGERBREAD MAN

This easy recipe for Gingerbread men is great for baking with children, and it makes a lovely homemade Christmas present.

Preparation time : 30 mins to 1 hour
Cooking time : 10 to 30 mins
Serves : Makes 20

gingerbread_man_ahero_a1

Ingredients:
350g/12oz plain flour, plus extra for rolling out
1 tsp bicarbonate of soda
2 tsp ground ginger
1 tsp ground cinnamon
125g/4½oz butter
175g/6oz light soft brown sugar
1 free-range egg
4 tbsp golden syrup

To decorate  writing icing  cake decorations

 

 

 

 

Method:

1.Sift together the flour, bicarbonate of soda, ginger and cinnamon and pour into the bowl of a food processor. Add the butter and blend until the mix looks like breadcrumbs. Stir in the sugar.
2.Lightly beat the egg and golden syrup together, add to the food processor and pulse until the mixture clumps together. Tip the dough out, knead briefly until smooth, wrap in clingfim and leave to chill in the fridge for 15 minutes.
3.Preheat the oven to 180C/350F/Gas 4. Line two baking trays with greaseproof paper.
4.Roll the dough out to a 0.5cm/¼in thickness on a lightly floured surface. Using cutters, cut out the gingerbread men shapes and place on the baking tray, leaving a gap between them.
5.Bake for 12-15 minutes, or until lightly golden-brown. Leave on the tray for 10 minutes and then move to a wire rack to finish cooling. When cooled decorate with the writing icing and cake decorations

Have a wonderful Time !!

 

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PIMENTO DAIQUIRI COCKTAIL

PIMENTO DAIQUIRI COCKTAIL

It is the quintessential rum cocktail and one of the easiest, freshest drinks you can make.   Pimento Daiquiri

1.5 oz Jamaican Rum
½ oz Pimento Dram
½ oz vanilla syrup…
½ oz lime juice

Chill a coupe glass. Add all ingredients into boston glass. Shake and double strain.

Quick, easy, and delicious !

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SPICY PINEAPPLE SORBETTO

SPICY PINEAPPLE SORBETTO

A creamy, fruit-based soft serve dessert , It’s amazingly delicious!

pine ice creamINGREDIENTS:

1 fresh pineapple, peeled, cored and chopped

1 cup almond milk, coconut milk or non-dairy milk of choice

1 tablespoon honey (optional, for authentic sweetness)

1tsp Pimento

1tsp Cloves
½ tsp Cinnamon stick
3 pieces Star anise
3 oz. Granulated Sugar-just to sprinkle

METHOD:

1. Blend all spices together and add to the chunks pineapple ( I chopped mine a day ahead of time, and froze the chunks overnight). This recipe works best in a high-speed blender, because you’ll need to be able to pulverize the pineapple into an ice-cream-like consistency. A normal blender will most likely not work, but a food processor might.

2. Combine the frozen pineapple with the almond milk and honey, then blend until a frozen sorbet texture is achieved..

3. For an authentic Dole Whip presentation, transfer the frozen dessert to a large plastic bag, and cut off the tip to create a piping bag. Pipe the pineapple whip into 4-6 dishes, and serve immediately!

4. Any leftovers can be frozen in an ice cube tray, and used in smoothies later. ENJOY

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How to make the summer’s coolest iced coffee alternative: cold-brewed cacao

If you’re an avid summertime coffee-drinker (or have ever made sun-tea) you’re probably already familiar with cold-brewing, which involves letting grounds steep in water at room temperature overnight to make iced coffee. It’s a method that substitutes time for temperature—a literally chilled-out process, which is reflected in its smooth, low-acid results.

Try cold-brewing cacao beans and you’ll get nothing short of magic. Like a cold-brewed coffee, it’s sunny, bright, and fruit-forward—but breathe in and it boasts an aroma that dances between browned butter, toasted nuts, and chocolate-coated espresso beans. This elixir has all the magic of chocolate, clarified for summer.

Cacao has far less caffeine than coffee, but contains a different stimulant: theobromine. Like caffeine, theobromine affects the heart rate, but unlike caffeine along with other components in cacao, it has been shown to dilate blood vessels, allowing more blood flow. Studies show that theobromine does not affect one’s mood or focus the way caffeine does, but I’ve consistently experienced a steady, crash-free buzz from consuming cold-brew cacao. (Similarly, science says chocolate isn’t the aphrodisiac it’s cracked up to be, but centuries of chocolate-lovers would strongly disagree.)

cacao cold

 

 

Cold-brew cacao

6 ounces (170 grams, or about 1 1/2 cups) of roasted cacao nibs

½ gallon of cold water
1.Grind your nibs using a spice grinder or a mortar and pestle to a texture that’s fine but not powdery. (Don’t put cacao beans in your expensive burr coffee grinder; the fat will gum it up.)
2.Line the pitcher with a nut-milk bag and dump the cacao grounds inside.
3.Fill the bag-lined pitcher with cold water, and stir to make sure to get all the grounds wet.
4.Cinch the bag, cover the pitcher, and leave it at room temperature for about 16 hours. If your home is very hot, put it in the refrigerator, but add a few hours to your brew time. (It will grow increasingly cloudy and robust in flavor as it brews.)
5.Remove the nut-milk bag and squeeze all the liquid into your pitcher. (Use the grounds for mulch if you have a garden!)
6.Stir before serving, as cacao particles will settle toward the bottom.
7.Enjoy over ice, straight or with your favorite kind of milk.

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