Homemade sloe gin = airtight bottle sloes, sugar and gin, it's that easy! WHAT YOU'LL NEED: 500g ripe sloes 250g golden caster sugar 1 litre quality gin Airtight glass bottles Colander Looking to make your own for Christmas gifting this year? Get the glass bottle here: https://bit.ly/3DG6jmK | ProCook
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Homemade sloe gin = airtight bottle sloes, sugar and gin, it's that easy…
428 viewsSep 23, 2022
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Make the most of your pumpkin this year and keep waste to a minimum by turning those seeds into a delicious snack, salad topping or sprinkle for soups 🎃 Inspired to make your own? Shop baking trays here: https://bit.ly/3COLi7g | ProCook
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Make the most of your pumpkin this year and keep waste to a minimu…
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We tried the viral smashed sprouts recipe... will you be serving these with your Christmas dinner? 🎄 INGREDIENTS • 600g sprouts • 3 tbsp olive oil • 50g parmesan, grated • Salt and pepper to season METHOD 1. Wash the sprouts, slice off the ends and peel off the first couple of layers of leaves. 2. Place into a stock pot with boiling water and add a pinch of salt. Boil for 8-10 minutes, or until soft. 3. Preheat the oven to 200°C. 4. Drain the sprouts and allow them to dry out in the colander fo
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We tried the viral smashed sprouts recipe... will you be serving these …
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To celebrate National Prosecco Day, we've teamed up with Naked Wines UK to show you 3 simple ways to pimp your prosecco. Using the delicious Sacchetto Col de L'Utia Prosecco Superiore from Naked Wines, which of these three will you be trying first? 🥂 THE PROSECCO FLOAT 1. Add 1 tbsp of vanilla ice cream and 100ml of limoncello to a glass and top with prosecco 2. Stir gently and top with 1 sprig of fresh mint 3. Serve with a latte spoon THE BERRY INFUSION 1. Run a wedge of lime around the rim of
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To celebrate National Prosecco Day, we've teamed up with Naked Wine…
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We love a foodie week and this one is no exception... it's national curry week! Use up leftover roast beef with this simple chuck-it-all-in recipe that when cooked in our cast iron casserole dish, stays beautifully soft and tender thanks to the self-basting lid. Recipe: Our @procookcookeryschool chef, Rameeza INGREDIENTS: • 600g cooked roast beef, cut into strips • 3 tbsp vegetable oil • 2 tsp cumin seeds • 1 tsp mustard seeds • 1 red chilli, deseeded and finely sliced • 4 medium onions, diced •
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We love a foodie week and this one is no exception... it's national curr…
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Because nothing says spooky season like homemade Halloween cookies 👻🎃 Tag someone you want to make these with 👇 Shop the Cookie Cutters: https://tinyurl.com/58aey7xm | ProCook
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Because nothing says spooky season like homemade Halloween …
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The cheese toastie… but make it fancy 🧀 INGREDIENTS • Sourdough loaf, sliced • 25g unsalted butter • 1 tbsp tahini • 2 tsp honey, plus extra for drizzling • 60g feta • 1 tsp dried mixed herbs • Ground black pepper • 50g sesame seeds METHOD 1. Butter two slices of sourdough and place butter side down. 2. Mix the honey and tahini together in a small bowl and spread onto one of the sourdough slices. 3. Crumble the feta on top before sprinkling with mixed herbs. 4. Season with black pepper. 5. Top
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The cheese toastie… but make it fancy 🧀 INGREDIENTS • Sourdoug…
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