TRY THIS ESPRESSO MARTINI TIRAMISU ????
It’s sweet, it’s punchy, and it’ll wake you the hell up. This tiramisu espresso martini is all you’ve ever wanted.
Method:
Ingredients (Serves 4):
For The Tiramisu:
1 Egg Yolk
25g Sugar
80g Mascarpone
25ml Condensed Milk
25ml Frangelico
For The Espresso Martini:
Ice
100ml Black Coffee
50ml Vodka
50ml Baileys
50ml Kahlúa
For The Garnish:
Cocoa Powder
Sponge Fingers
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Traditional Spaghetti alle Vongole from Venice: The Secret of the PERFECT Pasta | A Typical Dish
Spaghetti alle Vongole is an ancient dish made all over Italy. It originated in Naples, but is particularly popular in Venice because of the city's proximity to the sea. It's beloved by tourists and locals alike, many of whom eat it at least once a week. We travelled to Venice to find out the secret to making the perfect dish.
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Edit: Josefine Funck
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Jamie's Classic Cocktails | The Negroni
This classic Italian Bombay Sapphire gin-based cocktail is so quick and easy to make at home. Infused with Martini bitters, vermouth and orange oils, it's the perfect 'aperitivo' to impress your friends. Jamie shows you how to make it look sexy and taste awesome. Created in partnership with Bacardi.
What cocktails do you like to mix up at home? Let us know other classic mixes you'd like to see and we'll get straight on it - Food Tube is here to help you!
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How to Make SPAGHETTI CARBONARA (Approved by Romans)
Spaghetti carbonara recipe – original and approved by Romans! Before we start, the number one rule is simple –REAL SPAGHETTI CARBONARA RECIPE IS MADE WITH EGGS, NOT CREAM!
Combine fresh eggs, with crispy guanciale, salty pecorino cheese and pepper to create the perfect, classic Roman pasta dish, Carbonara. In this video recipe, I tested out my traditional version with some locals from Rome and they loved it! Make this classic the right way and I promise, your tastebuds will thank you.
#spaghetticarbonara #howtomakespaghetticarbonara #carbonara
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HOW TO MAKE SPAGHETTI CARBONARA
INGREDIENTS:
5L Water
Pinch rock salt
300g/10 oz Spaghetti (or Spaghettoni/Rigatoni/Paccheri)
150g/5.3 oz Guanciale
200g (2 cups) Pecorino cheese
4 eggs
Pepper
UTENSILS:
Large pot for cooking pasta
Chopping Board
Knife
Large fry pan
Mixing bowl
Fork
Ladle
Long set of tongs
METHOD:
1. Spaghetti carbonara takes just a short time to make so first up, boil the water to cook your pasta in a large pot.
2. Cook the pasta according to the packet instructions when it comes to time, making sure the pasta is al dente.
3. Cut the skin off the guanciale (making sure to leave the peppery/seasoned crust), then slice it into thin strips.
4. Put the large fry pan on the stove at a low to medium heat. For the spaghetti carbonara recipe to be just right, add the guanciale into the pan, let it cook very slowly and it will create its own delicious oil.
5. Let the guanciale simmer and crisp up very gently.
6. Get your mixing bowl and add 4 eggs, then whisk them really well.
7. Next, add the pecorino cheese to make this spaghetti carbonara recipe, and lots of pepper before mixing it together really well. This will create a scrumptious cream for you to add to your pasta.
8. Once the pasta has boiled to your preferred taste, using a set of tongs, take out the pasta from the boiling water and add it straight to the pan, making sure small drops of the water mix into the pan too.
9. Turn off the cook top, so the pasta and guanciale stop cooking.
10. Next, using the ladle, get a full scoop of pasta water out of the pot and add it to the egg and cheese cream, then mix through well using a fork.
VINCENZO’S PLATE TIP: The pasta water is the KEY to making the Spaghetti Carbonara recipe PERFECTLY! Don’t miss this step!! It will help to combine all the ingredients well and they will stick to the pasta better.
11. Now, turn the cook top back on a low heat, add some pasta water to the pan, and now, pour the cream over the top, then mix it through using your tongs – be gentle, but fast! Let it cook through but don’t let the eggs scramble or you will end up with a frittata!
12. Keep mixing the cream through until it just starts to thicken, stir is through and then serve.
E ora si mangia, Vincenzo’s Plate…Enjoy!
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How To Mix Every Cocktail | Method Mastery | Epicurious
Grab your shakers and swizzle sticks - class is back in session! Today on Method Mastery, New York bartender Jeff Solomon shows us how to conjure up almost every cocktail he’s been asked to mix, step by step. Watch as he stirs, shakes, and garnishes his way down the list - then make your next evening cocktail a new adventure.
Follow Jeff on Instagram at @megajerf
00:00 Intro
01:45 Old Fashioned
02:54 Manhattan
04:03 Whiskey Sour
05:45 Sazerac
07:11 Whiskey Fix
08:15 Boulevardier
08:58 Presbyterian
09:58 Blinker
10:41 Improved Whiskey Cocktail
11:25 Monte Carlo
12:05 Mint Julep
13:39 Martini
14:20 Martinez
15:00 Gimlet
15:34 Gin Rickey
15:52 Negroni
16:10 Corpse Reviver Number 2
16:37 Aviation Number 1
17:13 Tom Collins
17:38 Ramos Gin Fizz
19:10 Bramble
19:51 20th Century
20:46 Bee’s Knees
21:18 Last Word
21:53 Vodka Martini
22:42 Moscow Mule
23:19 Headless Horseman
23:30 Vesper
24:13 Margarita
24:47 Paloma
25:30 Mexican Firing Squad Special
26:04 Daiquiri
26:32 Hemingway Daiquiri
26:53 Dark n’ Stormy
27:20 Mai Tai
28:10 Mojito
28:47 Hotel Nacional Special
29:31 Sidecar
29:55 French 75
30:45 Brandy Alexander
31:04 Vieux Carré
31:38 Pink Lady
32:13 Delmonico
32:42 Jack Rose
33:01 Pan American Clipper
33:11 Aperol Spritz
33:41 Americano
34:03 Champagne Cocktail
34:26 Bamboo
35:00 Pisco Sour
35:50 Caipirinha
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