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Tropical Teaser

Tropical Teaser 0

A refreshing and delicious drink using Robinsons squash.

Ingredients:

  • 150 ml (5fl oz) Robinsons No Added Sugar Orange & Mango drink
  • 1 l (1¾ pint) ginger beer
  • Zest and juice of 1 lime
  • 6 tsp grenadine (optional)

Instructions:

  1. Put 150ml (5fl oz) Robinsons No Added Sugar Orange & Mango drink (or your preferred flavour) into a large jug.
  2. Add 1 litre (1¾ pint) ginger beer and the zest and juice of 1 lime.
  3. Fill six tall glasses with ice, then add a mint sprig to each glass.
  4. Pour in the drink, then drizzle 1tsp grenadine into each glass (optional) and serve immediately.
  • Heather Fraser
Cherry Coke Cupcakes

Cherry Coke Cupcakes 0

Cherry Coke Cupcakes: The sweet taste of your favorite summer drink in just a few bites. Refresh yourself with a rich chocolate cherry cupcake with Cherry Coke in the batter AND the frosting.

Ingredients cake:

  • 1 Box Devils Food Cake Mix + Ingredients Called For On The Box
  • 1 Cup Regular (NOT Diet) Coca Cola
  • ⅓ cup Maraschino Cherry Juice
  • 24 Maraschino Cherries
Ingredients frosting:
  • 1¼ Cup Butter, Softened
  • 5 Cups Powdered Sugar
  • 2 Tablespoons of Coca Cola
  • 1 Tablespoon Maraschino Cherry Juice
  • 24 Maraschino Cherries
  • Red Food Coloring

Instructions cake:

  1. Preheat oven to 350 degrees F. Line a cupcake tin with paper liners.
  2. Prepare batter according to the box directions substituting the Coca Cola and the Cherry Juice for the water. Do NOT add any water.
  3. Fill cupcake liners ¾ of the way full and place one cherry into the middle of each cupcake. Bake according to box directions.
  4. Cool completely.
Instructions frosting:
  1. Mix butter, Coca Cola, and Cherry Juice together. Gradually add powdered sugar a little at a time. If frosting seems dry add a little more Coke.
  2. Stir in red food coloring.
  3. Spread or pipe frosting onto cupcakes and top with a Maraschino cherry.
  • Heather Fraser
Baked Teriyaki Chicken With Lemongrass & Branston Pickle

Baked Teriyaki Chicken With Lemongrass & Branston Pickle 0

Ingredients:

  • Serves 3
  • 6 chicken thighs, evenly pricked with a knife
  • 100ml teriyaki sauce
  • 2 tbsp chopped lemongrass
  • 2 tbsp Branston pickle
  • 1 birdseye chilli
  • 1.5 cup rice
  • 1/4 White Cabbage or Sweetheart Cabbage
  • 1/2 cup Pickled Leeks (optional)

Instructions:

  1. In a tray mix together the teriyaki sauce, lemon grass, pickle and chilli.Add the chicken thighs and cover evenly in the marinade.
  2. Cover in clingfilm and leave in the fridge for a minimum 20 minutes to allow the flavours to infuse.
  3. Preheat the oven to 180C.
  4. Cook the chicken in the middle of the oven for 45min, until cooked through, basting with the cooking juices half way through.
  5. Cook the rice according to the packet instructions.
  6. Slice the cabbage into thick ribbons and steam for 5 minutes.
  7. Serve with pickled leeks.
  8. Keep the gravy for a stir fry noodle or pasta dish. Also delicious with roast potatoes.
  • Heather Fraser
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