Cooking-with-red-wine

Roasted Strawberry Red Wine Popsicles

Cool down this summer with a delicious treat that is sure to satisfy all of your house guests. Red wine popsicles are another irresistible way to enjoy your favourite red wine in another form! The pinch of roasted strawberry makes the flavour oh-so-sweet and perfect for those hot days ahead of us.

RELATED: 5 Ways To Avoid The Dreaded Red Wine Lips

Makes 6-8 popsicles depending on size

Ingredients

450g strawberries (hulled and quartered)

1 tsp balsamic vinegar

2 tbsp granulated sugar

240ml sweet red wine

Method

  1. Preheat your oven to 190ÂșC.
  2. Mix together the strawberries, balsamic vinegar, and sugar into a medium sized bowl. Once the mixture has combined, spread over a tray lined with baking paper. Even out the mixture with your hands or simply a wooden spoon.
  3. Cook for 20-25 minutes in the oven or until the berry juices have slightly thickened. Remove and leave to cool.
  4. Divide half of the roasted strawberries and juice into a food processor until smooth. Then slowly stir-in the red wine.
  5. Add the remaining roasted strawberries into the popsicle container, then pour the red wine to the rim.
  6. Freeze for at least 1 hour before inserting the popsicles sticks, then continue to freeze for 4-6 hours. Serve completely frozen.

Image and Recipe via Pastry Affair

November 4, 2014

Delicious Red Wine Pasta Recipe

There is no denying that red wine brings a pop of flavour to an otherwise mediocre dish. The subtle peppery accents work perfectly with pasta, especially if you have left overs for the next day!

Follow this simple recipe to achieve a delicious and flavoursome meal in under an hour, and serves 4-5.

RELATED: 5 Ways To Avoid The Dreaded Red Wine Lips

Ingredients

500g fettucine

1 small white onion

2 garlic cloves

2 sprigs fresh basil

1 bay leaf

2 tablespoons olive oil

2.5 cups vegetable stock

2 cups red wine

3/4 cup water

Salt and pepper to season

1/2 cup Parmesan cheese to serve

Method

  1. Combine the fettucine, olive oil, and vegetable stock before bringing the water to a boil. Cook for 10 extra minutes until the pasta is al dente, making sure to stir it well.
  2. Chop the onion and mince in the garlic, then all the ingredients bar the Parmesan cheese and bring to a boil.
  3. Slightly reduce the heat, then cook for 8-10 minutes or until the pasta is cooked through. Serve with pepper, cheese and an extra sprig of basil.

Image and Recipe via A Beautiful Mess

October 22, 2014