BORA BORA SANGRIA
A Sangria from the bar Bora Bora at Ibiza, Spain. I don't know how many serving it is. It's not a big recipe of sangria. But it says to pour sangria in glasses (but I don't know how many). If you try it, tell me how many glasses you had with this recipe and I'll write it.
Provided by Boomette
Categories Beverages
Time 5m
Yield 1-2 serving(s)
Number Of Ingredients 8
Steps:
- Mix brandy, wine, curacao, fruits and cinnamon stick in a jug.
- Complete with lemonade and stir.
- Pour sangria in glasses with ice.
- Garnish with pieces of fruits.
Nutrition Facts : Calories 162.5, Fat 0.1, Sodium 8.2, Carbohydrate 18.8, Fiber 0.1, Sugar 15.8, Protein 0.2
NUNOR BORA
Enjoy these moreish savoury rice flour snacks with curry or a chilli sauce. Nunor bora are a popular snack in Bangladesh and are often served for Eid
Provided by Afia Begom - Afelia's Kitchen
Categories Side dish, Snack
Time 1h30m
Yield Makes 70-80
Number Of Ingredients 9
Steps:
- Bring 570ml water to the boil in a large saucepan. Blend the onion and ginger in a small food processor to form a paste, adding a splash of water if needed. Alternatively, finely grate the onion and ginger.
- Add the onion and ginger to the boiling water along with 2 tsp salt, the turmeric and panch puran, if using. Simmer for 10 mins until the onions are translucent and cooked through.
- Reduce the heat to low and add the rice flour, followed by the ground rice - they will be absorbed into the liquid immediately. Stir thoroughly to ensure there are no dry patches. Add the chopped coriander, if you like. Mix well, cover (ideally with a glass lid) and cook for a further 15-20 mins until aromatic and water droplets form on the lid. To check the dough is fully cooked, roll a little of it back and forth between your fingers, it should come together quite easily. If it feels too sticky, add some more rice flour to absorb the moisture; if it feels too dry, sprinkle a little water over and allow to steam for a few more minutes.
- Take around a seventh of the mixture out of the pan and allow to cool slightly on a work surface dusted with a little rice flour. Knead the mixture with the base of your palm to form a dough. Keep kneading until you have several balls of dough.
- Roll the dough out to a 3-4mm thickness, then cut out rounds using a fluted or round pastry cutter about 7cm wide, starting at the edge of the dough and working in. Decorate with a cookie stamper, if you like. Repeat with the remaining dough. The nunor bora can now be frozen - lay them on plastic chopping boards and freeze until hard, then transfer to freezer bags or containers and freeze completely. Defrost for 1-2 minutes before frying.
- To cook the nuna bora, heat the oil in a large wok or deep saucepan. Fry in batches for 2 mins on each side, or until puffed up and crisp. Move to a plate lined with kitchen paper while you cook the rest. Serve with ketchup, chilli sauce or your favourite curry.
Nutrition Facts : Calories 39 calories, Fat 2 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 0.4 grams sugar, Fiber 0.3 grams fiber, Protein 0.4 grams protein, Sodium 0.1 milligram of sodium
EASY SANGRIA
Embrace balmy summer days with a jug of sangria. With red wine, Spanish brandy, sparkling water, cinnamon and chopped fruit, it's a lovely sharing cocktail
Provided by Miriam Nice
Categories Cocktails, Drink
Time 10m
Number Of Ingredients 10
Steps:
- Put the chopped fruit in a bowl and sprinkle over the sugar and cinnamon, then stir to coat. Cover and leave to macerate in the fridge for at least 1 hr, or ideally overnight.
- Fill a large jug with ice. Stir the macerated fruit mixture to ensure the sugar is dissolved, then tip into the jug with the wine and brandy. Stir, then top up with the sparkling water and serve.
Nutrition Facts : Calories 232 calories, Carbohydrate 22 grams carbohydrates, Sugar 22 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.03 milligram of sodium
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