How To make Pasta Primavera Clipper
1 lb Fava beans (about 1 c. after
Shelling) 4 oz Snow peas
8 oz Asparagus
2 tb Butter
1 Clove garlic, crushed
Salt and pepper 6 oz Whole wheat noodles
Few sprigs parsley Shell the beans. Top and tail the snow peas. Break off ends of asparagus and cut in 1" pcs. Cook fava beans for 2-3 min. in boiling water. Strain and reserve liquid. Rinse beans to cool them and pop them out of the skins. Reboil the water and boil snow peas for 30 secs. Drain. Reboil water and cook asparagas about 2 min. until just tender. Melt butter in large pan and add garlic; fry but don't let brown. Add vegetables and salt & pepper. Cover and set aside. Put noodles in boiling water, turn off heat and cover and let sit for 4-5 min. til noodles are just tender. Stir and drain. Reheat vegetables and add them and juices to noodles. Season with salt & pepper, add parsley. Recipe By :
How To make Pasta Primavera Clipper's Videos
Peanut Butter & M+M Cheesecake Recipe - Pleesecakes Tutorial Tuesday
Welcome to Tutorial Tuesday!
We will be uploading a new tutorial each and every Tuesday, offering you guidance and ideas of how to create your dream dessert.
This week we bring you a peanut butter overload. Plain digestive and crushed M&M base, peanut butter filling, with custom made chocolate and peanut butter shards on top
Ingredients List:
400g Digestive Biscuits
60g Salted Butter
1000g Cream Cheese
178g Caster Sugar
129ml Double Cream
250g Peanut Butter
300g Plain Chocolate
250g M&M's
Spring Form Tin:
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The BEST Absinthe Cocktail, the Pan American Clipper
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Great name, great drink. The Pan American Clipper uses the aniseed flavour of the absinthe to accent the fruitiness of the apple brandy and grenadine for a complex and tart sipper. If you love a Sidecar, this one's for you!
PAN AMERICAN CLIPPER SPECS:
50ml (1 ⅔ oz) calvados or apple brandy
20ml (⅔ oz) lime juice
15ml (½ oz) grenadine
Spray absinthe
Dehydrated apple to garnish (optional)
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Three Delicious ABSINTHE Cocktails!
Three great ways to use absinthe in cocktails - one you’ve probably heard of, one you might not know and then my own personal favourite!
DEATH IN THE AFTERNOON SPECS:
20ml (⅔ oz) absinthe
5ml (⅙ oz) sugar syrup
Around 100ml (3 ⅓ oz) champagne or sparkling wine
LA LOUISIANE COCKTAIL SPECS:
50ml (1 ⅔ oz) rye
25ml (⅘ oz) sweet vermouth
10ml (⅓ oz) Benedictine liqueur
3 dash Peychaud’s bitters
3 dash absinthe
Cherries to garnish
PAN AMERICAN CLIPPER SPECS:
50ml (1 ⅔ oz) calvados or apple brandy
20ml (⅔ oz) lime juice
15ml (½ oz) grenadine
Spray absinthe
Dehydrated apple to garnish (optional)
CHAPTERS:
0.00 - Introduction
0.32 - Death in the Afternoon
1.33 - La Louisiane Cocktail
2.57 - Pan American Clipper (my favourite!)
4.04 - Outro
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and Bomba Bar (where I work) here -
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***
Other useful links & affiliates
Bar & Cocktail Books
Want more at home cocktail inspiration? Check out the Australia's Cocktail for the Home Bartender book featuring recipes from Australia's Top 25 bartenders (including yours truly!). Use code BOMBA for $10 off at checkout:
Or, follow the link below to a comprehensive list of bar and cocktail book recommendations and links to buy them!
Tees, Totes, Hoodies, Stickers & lots of other BTB merch in our Spring Shop:
To have the hassle taken out of hosting, go to and use code btbwithcara to get $20 off your first at home cocktail box!
Get Surfside Sips awesome coloured glass straws @
Use offer code: BEHINDTHEBAR for 20% off
Sign up to Behind the Bar's 'Mix it like a Pro' Online Bartending Course
You'll always get the best price through this link!!
Use offer code: behindthebar if discount doesn't automatically appear (discount applied at checkout).
#withcaradevine #booze #bar #bartending #behindthebar
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Does Veggetti really let you make easy pasta?
The Veggetti is supposed to let you have your favorite dishes without sacrificing your waistline.
【アロマレシピ付】冬至をイメージした精油ブレンド(国際アロマセラピスト 高橋美穂子)
★★★ご視聴ありがとうございます★★★
AEAJ(日本アロマ環境協会)の季刊誌で紹介されていたレシピを参考に、私なりの『冬至の香り』の精油ブレンドをご紹介させていただきます????
◼︎プリマヴェーラ(精油)
◼︎エルバエルベティカ(精油)
◼︎AEAJ(日本アロマ環境協会)
▼ People Tree の有機アールグレイを紹介した動画はこちら
▼柚子ジャムのレシピはこちらを参考にさせていただきました????
●本日の紅茶☕️
『 CLIPPER(クリッパー)オーガニックフェアトレードティー アッサムブレンド カフェインレス』
● ARABIA ブラックパラティッシ(マグカップ)
【冬至の香りの精油ブレンドレシピ】
宜しければご参考いただき、是非ご自身のお気に入りのブレンドレシピを作ってみてください????
マンダリングリーン 6滴
シベリアモミ 3滴
プチグレン 3滴
ベンゾイン 1滴
【 高橋美穂子 】
2011年、アロマセラピスト界の最高峰と言われる国際ライセンスのディプロマを2種取得(英国IFA/英国IFPA)。教育機関・企業・商業施設でのセミナー講演を数多くこなしアロマセラピーの啓蒙活動に注力。セラピスト専門誌への寄稿やTV・雑誌掲載などメディア出演も多数。ミスユニバースジャパン2014千葉大会審査員。花王「FLAIR Fragrance AYUS(フレア フレグランス アーユス)」香り監修。41歳中1男子の母。
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