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Tropic like it’s hot – summer cocktails

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Summer is well and truly here!

The temperature is rising, and I know you’re thinking about that tropical summer getaway. But until you’re there hopefully we can help tide you over with a couple of tropic summer cocktail recipes – perfect to enjoy in the sun!
We have been mixing and tasting here at the Not Just Jugs HQ to find the perfect drink for your summer parties.

Don’t forget to dress your drinks for the party; the look of the right glassware will help create the vibe and ambience. Show that you care just as much about the presentation as you do about the creation.
Here are some of our favourite punch recipes using fresh summer ingredients.

Brunch Punch

Recipe 2 ingredients ed

  • 200 ml Lemonade
  • 150 ml Orange Juice
  • 100 ml Pineapple Juice
  • 100 ml Vodka
  • 450 ml Prosecco
  • Mint Sprigs
  • Sliced Strawberries
  • Sliced Orange
  • Raspberries
  • Sugar for rim

Brunch Punch cocktail

Add plenty of ice and pour lemonade, orange juice, pineapple juice, vodka and Prosecco.

Combine the fruit and fresh mint into the jug. Stir well.

Decorate the glass rim with sugar before serving the punch, then finish with a mint leaf garnish.

Recipe 2 B CN edit

Pimm’s Summer Punch

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  • 50 ml Pimm’s No 1
  • 650 ml Lemonade
  • Sliced Cucumber
  • Mint Sprigs
  • Sliced Oranges
  • Sliced Strawberries
  • Lemon slices

Recipe 1 B edit

Fill a jug with plenty of ice and pour over the Pimm’s and lemonade, give it a good stir.

Add the mint, cucumber and fruit into the mix.

Serve fresh and cold, and garnish with mint.

Recipe 1 A ed 2

Summer Squash

Recipe 3 ingredients

  • 250 ml Apple Juice
  • 250 ml Cranberry Juice
  • 500 ml Prosecco
  • Mint Sprigs
  • Sliced Oranges
  • Sliced Lemon
  • Raspberries

Recipe 3 A CH

Fill jug with ice, then pour lemonade, apple juice, cranberry juice and Prosecco.

Add fruit and fresh mint into the jug.

Serve fresh and garnish with mint.

Summer Punch Cocktail

So there it is! You did it. Go frolic in the sun with these in hand and escape into the sun.

You won’t even need to worry about running out of any liquidity-goodness as they’are such easy recipes to make again, and again, and again.

Share tips and photos of your creations using your favourite glassware from NJJ on Facebook or Instagram and hashtag #NJJLoves #Summerpunch #MixandShare.

 

Scroll down to see products featured in this blog.

 

And today’s soup of the day is…

soup mugs

Tomato and Basil, French Onion, Broccoli and Stilton, Mushroom, Leek and Potato, we all have our favourite soup. But irrespective what yours is, I think we can all agree the best way to drink it – curled up in the corner of the sofa, covered over with a blanket (or, for those of you who are willing to go the extra mile, duvet), tv on, and slowly slurping on that large mug of soup gently warming your hands.

These things are wonderful! Not only are they beautifully decorated by the UK artist, Clare Mackie (quite likely you might have seen her work elsewhere, defiantly worth checking out!), but as there are 10 different designs covering all the most popular soups, you’d be unlucky not to find one you fall for too!

On top of this, they are the perfect shape to wrap your hands around – they’re wide and not too deep…. oh, and they’re massive! If you wanted to set yourself a challenge between the kitchen and the sofa and filled it up to the very top, it would hold about 650ml. Over half a litre of soup! Think of all the croutons you could pour in there!!!

Each one comes in its own award winning gift box, decorated to look like a soup can – ring pull and all!
Plus, they all come with a recipe leaflet on how to make the corresponding soup.

We’ve added a couple of our favourite ones below to share with you:

 

Broccoli & Stilton Soup

10 minutes to prepare   –   25 minutes to cook   –   4-6 servings

Ingredients

  • 40g Butter
  • 3 Medium potatoes (peeled, washed & chopped)
  • 1 Large onion (chopped)
  • 1 Large head of Broccoli (washed & chopped), use all including stalk
  • 1 Vegetable stock cube 1 chicken stock cube (dissolved in 1 pint of water).
  • 3/4 pint of milk
  • Stilton cheese.
  • Salt & Pepper to taste

Cooking Instructions

  1. Melt butter in large pan, add the chopped potatoes & mix until coated in butter in butter, then add & coat the onions & finally the same with the broccoli (add more butter if necessary).
  2. Add the stock & milk then simmer until potatoes, onion & broccoli soften (approximately 15 minutes).
  3. Ladle into a blender and whizz till smooth or whizz up in pot with a stick blender (if using non-stick pan do make sure your stick blender has a plastic base or will damage surface).
  4. Crumble & mix in Stilton cheese to taste
  5. Season with salt & pepper if necessary
  6. Then serve in your decorated Broccoli and Stilton Soup Mug!

 

Country Vegetable Soup

20 minutes to prepare   –   60 minutes to cook   –   4-6 servings

Ingredients

  • 2 tbsps of olive oilSoup Country Veg
  • 1 tin (400g) haricot beans
  • 1 onion, roughly chopped
  • 2 cloves of garlic, finely chopped
  • 2 celery sticks, chopped
  • 2 carrots, peeled and chopped
  • 2 leeks, roughly sliced
  • Half a small Savoy cabbage, shredded
  • 1 litre vegetable stock
  • 2 bay leaves
  • 2 tbsps of dried basil
  • Ground Salt & Pepper to taste

Cooking Instructions

  1. Add the olive oil into the pan and add in the vegetables, haricot beans, garlic and bay leaf. Cover and gently fry for 10-15 minutes. Stir occasionally.
  2. Add in the stock and bring to boil. Cover and simmer for about 30 minutes or until the vegetables are tender.
  3. Remove the bay leaf and strain the soup, reserving the liquid.
  4. Blend half of the vegetables and then add all of the vegetables back into the liquid. Mix in the basil. Add salt and pepper to taste.
  5. Then serve in your decorated Country Vegetable Soup Mug!

 

Tomato & Basil Soup

10 minutes to prepare   –   20 minutes to cook   –   4-6 servings

Ingredients

Soup Tomato and Basil

  • 2 tbsps of olive oil
  • 1 garlic bulb (finely sliced)
  • ½ banana shallot (finely sliced)
  • 2x 400g tins of chopped plum tomatoes
  • 80g tomato puree
  • 1 tbsp caster sugar
  • 2 tbsps of fresh basil (about 18 leaves), roughly chopped, but reserve a handful
  • Ground Salt & Pepper to taste

 

Cooking Instructions

  1. Add the olive oil into a pan, and then sauté the garlic and shallots until softened and transparent.
  2. Stir in the tinned tomatoes, the tomato puree, the chopped basil and the sugar. Cover and simmer for 20 minutes.
  3. Season with salt and pepper to taste and decorate with a sprig of basil.
  4. Then serve in your decorated Tomato and Basil Soup Mug!
  5. Serving Tip: Swirl in double cream just before serving for a creamier taste, and to further heighten your presentation!

Baking Camembert – Some Do’s and Don’ts

Camembert

Baking Camembert has really become quite popular in pubs and restaurants, and there are lots of different ways you can do this at home, but it does largely depend on your individual tastes.

Most people interested in baking Camembert have tasted something delightful from an eatery, and then look for a recipe they like (possibly to replicate what they experienced), and once they have achieved success, they repeat their tried and tested method over and over again, and also showcase their culinary skills to their friends and family.

If you are interested in finding out more about our Camembert Baker, please scroll down to the bottom of this article where we have included the product.

Don’t forget to finish reading this article first which could help you when you next plan on baking a Camembert.

Camembert: Do’s and don’ts

One of the more common mistakes made when baking Camembert from a recipe you may have seen online, is to get the wrong kind of Camembert. Basically you need to purchase unpasteurised cheese or it will curdle. We have noticed that quite a few people make this mistake, and despite their best efforts to follow the recipe to a tee, their end product is a curdled mess, which not only looks completely unappetising, it doesn’t taste particularly nice either! So make sure you buy unpasteurised cheese when you go shopping.

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Another common mistake made by people who try baking Camembert without the assistance of a recipe, is that they bake it for too long!

You should preheat the oven to 180ºC/350ºF/Gas 4, and bake for approximately 15-20 minutes. Some people have the mind-set that the longer you bake Camembert for, the softer and gooier it will be. Wrong!

What actually happens is that after the optimum cooking time of 15-20 mins, the cheese goes from a state of being nice and gooey, to hardening back up again. So for those of you that have experienced this, we feel your pain, because if you take the Camembert out of the oven after 35-40, once you are convinced it will be nice and soft, and it is not, you then automatically think it needs to stay in longer. You can potentially end up wasting nearly an hour, and your Camembert cheese is never going to get back to its soft and mouth-watering state, unfortunately you have dried it out, and it most likely needs to go in the bin!

Unless you follow a recipe of some kind, you may not know that you need to slice the top rind before baking Camembert. Why must you do this? If you leave the rind intact, then the cheese ends up drying out and often expands with no way for any air to escape. Two options for overcoming this is to either completely cut off the top rind, and you will see this suggested in some recipes, or carefully score a cross in the top rind, which will allow you to infuse such things as fresh rosemary or garlic, but it will also make your cheese that much softer after 15-20 minutes of baking.

Whether you slit the top rind or completely take it off is your choice, but some people think that the rind makes the cheese, and want to keep as much of it around the cheese as they can. Others prefer to just go for the gooey centre, and leave the rind behind, it’s really up to you!

Camembert Baker - BIA

When baking Camembert you can use the wooden box it came in, providing you remove the paper wrapper, but not all Camembert cheese comes in a wooden box, and you cannot bake it in a cardboard box. You should not just place Camembert on a baking tray with nothing around it; it will just spread out and become one big mess.

Let us introduce you to the “award winning” Camembert Baker made by BIA! Created from the highest quality porcelain, this ingenious Camembert Baker has been designed to be both the perfect way of storing Camembert, and baking one in the oven with mouth-watering results!

Good luck baking your next Camembert!

 

 

NEW IN

Alpine4

Another beautiful electroplated range by Artland. A metallic and festive colouring, decorated with a detailed Fir Tree Forest, lasered into the each glass. Available in Gold, Silver and Red, it is difficult not to feel as if you are setting up for Christmas just looking at them. Each piece has a mirrored silver inside, and on the outside one of four reflective, metallic colours.