Looking for new lemonade ideas? Try this easy lavender ginger lemonade recipe, refreshing and delicious: perfect to quench your thirst!

INGREDIENTS

• Water 500 ml, plus extra to serve
• Sugar 225 g, caster
• Ginger 1 knob, fresh (~ 10 cm), peeled and grated
• Lavender 1 tbsp, culinary, dried leaves
• Lemon 5 large, Meyer preferably, freshly squeezed
• Ice cubes to serve

HOW TO MAKE LAVENDER GINGER LEMONADE RECIPE

1. To prepare lavender ginger lemonade recipe first combine the water, sugar, and ginger in a heavy-based saucepan.
2. Bring to a simmer over a moderate heat, stirring gently to help dissolve the sugar.
3. Once the sugar has dissolved, remove the saucepan from the heat and stir in the lavender.
4. Set aside to infuse for 15 minutes.
5. Use a fine sieve to strain the liquid into a jug before stirring in the lemon juice.
6. Cover and chill until cold, about 4 hours.
7. When ready to serve, fill glasses with ice cubes and pour over the lavender ginger lemonade, topping it up with more water.

Source: http://ift.tt/2lcP2cR

Looking for new margarita ideas? Try this easy cucumber margarita recipe, refreshing and ready in ten minutes: perfect for your party or a special menu!

INGREDIENTS

• Cucumber 2 slices, fresh
• Lime juice 125 ml, fresh
• Cointreau 125 ml
• Tequila 185 ml
• Ice 1.35 g
• Grand Marnier 60 ml

FOR GARNISH

• Cucumber peel fine strips
• Lime zest

HOW TO MAKE CUCUMBER MARGARITA

1. To prepare an easy cucumber margarita recipe first combine cucumber, lime juice, Cointreau, tequila and ice cubes into a blender.
2. Blend until thin and smooth.
3. Pour into salt rimmed glasses and add a tablespoon of Grand Marnier to each.
4. Garnish the cucumber margarita with cucumber peel and lime zest.

Source: http://ift.tt/2lIFJiK

Guinness Irish stew is the perfect recipe to celebrate St. Patrick's day: add the iconic Irish beer to lamb and vegetables, to make the stew even tastier!

INGREDIENTS

• Lamb stock 2 l, divided
• Barley 175 g, pearl
• Lamb 1,35 kg, shoulder, cubed
• Salt to taste
• Pepper black, freshly ground, to taste
• Oil 3 tbsp
• Flour 75 g, unbleached
• Celery 4 stalks, washed, trimmed and chopped
• Onion 2 large, yellow, peeled and chopped
• Garlic 3 cloves, minced
• Carrot 3 large, peeled and roughly chopped
• Guinness Stout 350 ml
• Parsley 1 bunch fresh
• Thyme 1 bunch fresh
• Rosemary 1 bunch fresh
• Potato 3 large, peeled and cubed
• Cornstarch 2 tsp
• Water 4 tsp

HOW TO MAKE GUINNESS IRISH STEW RECIPE WITH LAMB AND VEGETABLES

1. To prepare the classic Guinness Irish stew first set over medium heat bring 3 cups of stock to a boil in a medium saucepan; add barley.
2. Reduce heat to low and gently simmer for 20 minutes. Set aside.
3. Meanwhile, pat the meat dry with paper towels.
4. Season the meat with salt and pepper.
5. Heat the oil in a 6 quart Dutch oven.
6. Brown the meat on all sides over medium-high heat.
7. Using a slotted spoon remove the meat from the pot.
8. Sprinkle flour over the meat shaking off any excess; set aside.
9. Add the celery, onions, garlic and carrots to the pot and saute until onions are soft and translucent.
10. Add Guinness and deglaze the pot, scraping up all the caramelized bits on the bottom and sides of the pan.
11. Chop the parsley leaves; reserving the stems.
12. Tie the parsley stems and several sprigs of thyme and rosemary into a bundle; drop the bundle into the pot.
13. Chop the remaining thyme and rosemary; set chopped herbs aside.
14. Return the meat to the pot. Add the potatoes, barley and enough stock to cover meat and vegetables.
15. Bring to a boil over medium heat.
16. Reduce heat to very low and simmer for 2 to 3 hours, or until meat is fork tender.
17. Stir occasionally; adding remaining stock as necessary.
18. Check seasoning; adjust to taste. Stir in chopped parsley, thyme and rosemary.
19. Mix cornstarch in water and stir.
20. Add to stew, stirring to incorporate.
21. Cook over low heat for 5 to 10 minutes or until stew thickens.
22. Ladle into bowls.
23. Serve the Guinness Irish stew with crusty bread and of course more Guinness if desired.

Source: http://ift.tt/2lEcsVe

Spiked with English ale, dry mustard powder and a pinch of cayenne, this warm, gooey Welsh rarebit-type dip goes great with pretzels, crackers and, especially, sliced salami.

INGREDIENTS

• 2 tablespoons unsalted butter
• 1 tablespoon all-purpose flour
• 1/2 teaspoon dry mustard
• Pinch of cayenne
• 1/2 cup English ale, such as Bass Ale
• 1 tablespoon Worcestershire sauce
• 1 1/2 cups coarsely grated aged cheddar cheese (about 5 ounces)
• Kosher salt

HOW TO MAKE THIS RECIPE

1. In a medium microwave-safe bowl, microwave the butter in 30-second bursts until melted. Whisk in the flour, mustard and cayenne. Microwave for about 2 1/2 minutes, whisking halfway through, until the mixture is frothy and beginning to bubble. Add the ale and Worcestershire sauce and whisk until smooth. Microwave for about 2 1/2 minutes, whisking halfway through, until the mixture is bubbling and has thickened slightly. Using a rubber spatula, stir in the cheese. Microwave in 30-second bursts until the cheese has melted. Season with salt and pepper.
2. Scrape the dip into a bowl and serve with salami, crackers and pretzels. If the dip becomes to thick, microwave in 30-second burst to loosen.

MAKE AHEAD

The dip can be refrigerated overnight. Reheat gently in the microwave before serving.

Source: http://ift.tt/2kY8uKp

We use microwaved popcorn for our miso-flavored (surprise!) caramel corn but, sure, 9 cups of air-popped or old-school stovetop-popped kernels would work nicely, too.

INGREDIENTS

• 1/2 cup popcorn kernels
• 6 tablespoons unsalted butter
• 1/2 cup packed light brown sugar
• 1/4 cup white miso
• 2 tablespoons light corn syrup
• 1 teaspoon toasted sesame oil
• Kosher salt
• 1/2 teaspoon baking soda
• 3 tablespoons toasted sesame seeds

HOW TO MAKE THIS RECIPE

1. Place the 1/4 cup of the popcorn kernels in a medium paper bag (about 10 by 12 inches). Microwave for 2 minutes. Transfer to a large bowl, discarding any unpopped kernels. Repeat with the remaining 1/4 cup of popcorn kernels.
2. In a medium microwave-safe bowl, combine the butter with the brown sugar, miso, corn syrup, sesame oil and 1/2 teaspoon of salt. Microwave in 30-seconds bursts for about 3 1/2 minutes, until the butter has melted and the mixture is bubbling. Whisk in the baking soda.
3. Return the popcorn to the paper bag. Scrape the hot miso caramel into the bag along with the sesame seeds. Close the bag and shake well to coat. Roll down the top of the bag, place it in the microwave on its side and microwave for 1 1/2 minutes. Shake the bag and return it to the microwave, placing it on its other side. Microwave for about 1 1/2 minutes, until the caramel is dark brown and the popcorn is crisp.
4. Line a rimmed baking sheet with wax paper. Shake the caramel corn out onto the prepared sheet. Using a rubber spatula, stir the popcorn to help the miso caramel coat more evenly. Season with salt. Let cool at room temperature for 15 minutes before serving.

MAKE AHEAD

The caramel corn can be stored in an airtight container at room temperature for up to 1 week.

Source: http://ift.tt/2kv9G4J

This sweet-salty party mix is a testament to the microwave’s versatility. Cook bacon to a crisp, stovetop-like finish? No problem. Dry fresh rosemary without a dehydrator? Easy-peasy. Next, honey-roasted peanuts and pretzels are tossed with olive oil, honey, smoked paprika and crushed red pepper, then—you guessed it—microwaved until almost crunchy.

INGREDIENTS

• 4 thin-cut bacon slices
• 1/4 cup rosemary leaves
• 1/4 cup extra-virgin olive oil
• 1 1/2 tablespoons honey
• 1/4 teaspoon sweet smoked paprika
• 1/4 teaspoon crushed red pepper
• 5 cups mini pretzels
• 3 cups honey-roasted peanuts

HOW TO MAKE THIS RECIPE

1. On a microwave-safe plate lined with 2 paper towels, arrange the bacon in a layer. Cover with 2 paper towels and microwave for about 6 minutes, until crisp. Let the bacon cool, then finely chop. Discard the paper towels and wipe off the plate.
2. Line the same plate with a paper towel and spread the rosemary on it. Microwave for about 2 minutes, until the rosemary is dry. Finely chop the rosemary.
3. In a large microwave-safe bowl, combine the olive oil with the honey, paprika and crushed red pepper. Microwave for about 45 seconds, until just bubbling. Add the pretzels and peanuts and stir to coat. Microwave for 4 minutes, stirring halfway through. Add the bacon and rosemary and stir gently to combine. Microwave for 4 minutes, stirring halfway through.
4. Line a rimmed baking sheet with parchment. Spread the pretzel mixture on the prepared baking sheet and let cool completely before serving.

MAKE AHEAD

The party mix can be stored in an airtight container at room temperature for about 1 week.

Source: http://ift.tt/2kuXPDQ

Work quickly—or better yet—get a few willing hands to help when you’re scooping and rolling this adult version of a Rice Krispie treat; the mixture stiffens slightly as it cools.

INGREDIENTS

• 5 cups puffed-rice cereal, such as Rice Krispies
• 1 cup salted roasted almonds, finely chopped
•  2 teaspoons kosher salt
• 5 tablespoons unsalted butter, plus more for brushing
• One 10-ounce bag of marshmallows
• 1/2 cup natural almond butter
• 1 teaspoon pure vanilla extract

HOW TO MAKE THIS RECIPE

1. In a medium bowl, combine the cereal with the almonds and salt. In a large microwave-safe bowl, combine the 5 tablespoons of butter with the marshmallows and almond butter. Microwave in 1-minute bursts for about 3 minutes, until the marshmallows and butter are melted. Stir in the vanilla. Pour the marshmallow mixture over the cereal and stir until just combined.
2. Line 2 rimmed baking sheets with wax paper. Working quickly and using a lightly buttered teaspoon, scoop out 1-teaspoon mounds of the marshmallow mixture and roll them into balls. Stir the marshmallow mixture occasionally to help keep it soft. Transfer the balls to the prepared baking sheets and let stand at room temperature until firm, about 15 minutes, before serving.

MAKE AHEAD

These treats can be stored in a gallon-size resealable bag at room temperature for up to 1 week.

Source: http://ift.tt/2kYkFXN