#125ml

[konsum]

Marshfield Farm Honey and Stem Ginger, 125ml

[sen5es-bottles]

In this weeks product spotlight we are featuring one of our most popular jars from our range of glass food jars. The 125ml round jar is a small straight sided round jar. It's classical and simple design make it a popular choice for all sorts of products.

From candle making to wild garlic pesto. This little jar is versatile and capable of storing all sorts of products. We use it all the time at home and have even used it in plenty of our blogs over the years. The simple shape and wide mouth make it a great jar for use personally and commercially.

To learn more about our 125ml straight sided round glass jar read the full blog below. We're sure your going to love this little jar just as much as we do.

Glass Jar For Candles

This glass jars makes the perfect size and shape for candle making. We've even used it in a blog where we did exactly that. Check out our candle making in glass jars blog. The wide mouth and straight sides make it perfect for pouring wax into to create some wonderful candles.

They make perfect gifts for friends and family. So whether you choose to make your own candles as gifts. Or plan on selling them to the public. These jars will be perfect. As discussed below we sell a variety of different lids to go with these jars. So you could even have a different coloured lid for each scent you produce.

Portion Controlled Dessert Jar

Have you ever had a GU pudding. Or a cheesecake in a ramekin jar? You can use the 125ml round jar to make your own version of these delicious desserts.

We've done exactly that in one of our blogs. Stuart shared his recipe for steamed treacle puddings in glass jars. These delicious desserts are easy to make and work great in glass jars. By having each dessert in an individual glass jar. You know you won't eat too much.

These jars are great for making small puddings personally or commercially. We offer various quantities to suit all needs. And our prices are very competitive. They even get cheaper the more you buy.

Glass Jam Jar

As well as all these different uses for glass jars. This jar is also perfect as a traditional jam jar. From strawberry jam to a traditional pesto. These jam jars are perfect for all sorts of food products. We've used them to make a wild garlic pesto recipe and an elderflower jelly recipe.

We use this size jar all the time when we are creating jams, chutneys and sauces. The smaller size means that products are used up quickly and don't have a chance to turn bad. An the straight sides make it easy to fill and to get every last drop out of the jar.

They are also great for using again and again as they are easy to clean. The straight sides of the jar do make a huge difference as no jam etc is getting stuck in the corners.

66mm Twist Off Lids

This jar is supplied with a 66mm twist off cap. It comes in a variety of colours including gold, black, silver, white and a black button version. The lug caps are suitable for canning various kinds of food: sweet, salty, acidic, fatty, etc. They are also suitable for pasteurisation (+100 °C) or sterilisation (+121±2 °C).

The 66mm black button cap is perfect for helping add tamper evidence to your product. The button on the top of the lid works exactly like you will have seen in the supermarket. When your product is sealed the button will stay down. Once it's opened it will pop when pushed.

To achieve this tamper evident seal. Simply hot fill your jar and put the lid on. When the product cools it will contract and pull the lid down. Stopping it from popping.

What do you think of our 125ml round jar? Have you used it when creating one of our recipe or craft blogs? Maybe you've used it to make some candles for Christmas. Let us know in the comments below!

We love seeing our glass jars and glass bottles out in the wild. So don't forget to follow us on Instagram, Facebook, Twitter and TokTok .Don't forget you should #tag us in all your awesome product shots. You can also use the hashtag #sen5esbottles.

All the best

The team at Sen5es

[fieldtomatoes]

fig jam!!!

[rowanhoney]

i need to stop spending money cos I still don’t have a start date also loml moves to London in 10 days and I’d like to take him on a really nice welcome to the city date

[mahealthkart]

Discover the Philips Avent Natural 2.0 Bottle 125ml: The Perfect Feeding Solution for Your Baby

Looking for the ideal feeding bottle for your little one? Explore the Philips Avent Natural 2.0 Bottle 125ml, a single bottle designed to make feeding time a breeze. In this blog, we delve into the features and benefits of this innovative baby bottle, available at mahealthkart.com. From its ergonomic design to its anti-colic properties, find out why this bottle is a must-have for parents. Discover the link between this product and your baby’s comfort and convenience, and why it’s a top choice for parents in India. Read on to make an informed decision for your baby’s feeding needs.

[opalsiren]

trying to do maths while dying my hair and i'm

[skinnyhoneyy]

Raspberry Cloud Dessert 🌸

103cals / serving (165g)

*Makes 2 servings ♥️*

So delicious!! This is mine and my boyfriend’s new favourite dessert!

Recipe below ⬇️

Raspberry Cloud Dessert - 103cals (Eat as is, or as a delicious fruit dip!)

Sugar free raspberry jell-o mix - 5g - 8c

Boiling water - 125ml

Cold water - 125ml

Co-op brand Light whipped topping ( or light Cool Whip) - 85g - 198c

Mix jell-o powder with boiling water and whisk until dissolved. Add cold water and whisk well. Add in cool whip and whisk until well combined. Pour mixture equally into two dishes (should be 165g in each serving) and cover. Refrigerate for a few hours to set, & enjoy!! 😊

*This recipe is 206cals total, but I split it into 2 servings, each being 103cals*

*You can make any flavour of this dessert, use any flavour of sugar free jell-o mix that you like! Use the same amount (5g)*

[petermorwood]

I COULD MURDER A CURRY... Well, at least commit a certain amount of violence on one.

In other words, I wanted something curry-ish the other day without taking much trouble over it, so I threw this together from what was in the cupboard, fridge and freezer.

(There was rather less than I expected. That's been fixed.)

When I discovered we had no lamb or chicken it ended up as unintended vegetarian, and can as easily become vegan; just leave out the ghee. If my result is anything to go by, all variations will taste great.

NB #1, there's no salt; the preserved lemon has plenty.

NB #2, metric measurements are correct, Imperial are approximate, but this whole recipe was pretty vague from start to finish, so wing it.

That's what I did. For instance, preserved lemon is Moroccan not Indian, yet it worked just fine.

Lemon and lime lentil curry

Ingredients

1 tablespoon ghee or coconut oil (I used a 50-50 combination)

2 onions peeled and chopped fine

2 tablespoon hot curry powder

1 tablespoon mild curry powder (or 1 hot / 2 mild if preferred)

6 cloves of garlic peeled and chopped fine

2 400g / 14oz tins chopped tomatoes in juice

1 400g / 14oz tin kidney beans, drained and rinsed

250 g / 1 cup red lentils

250 g / 1 cup each of red, green, and yellow peppers, sliced and coarsely chopped (optional; we had them in the freezer)

2 heaped tablespoons lime pickle, chopped fine (hot or mild as preferred; Patak brand is good. I used home-made hot)

2 heaped tablespoons preserved lemon, chopped fine (again, I used home-made) *

1 tablespoon garam masala

* If you can't source preserved lemons, use the zest and juice of at least one fresh lemon (two might be better). If you've only got bottled lemon juice, add 125ml / 1/2 cup of it when the tomatoes go in.

Method

Heat your preferred cooking fat in a pan (a wok is even better), add the chopped onions, and cook until soft and translucent. If desired, cook until starting to brown (this may take up to 45 minutes).

Push the onions to one side, allow the fat to flow into the centre of the pan, add the dry spices, combine well with the fat and cook for about five minutes.

Add the garlic and cook for a further five minutes.

Add the kidney beans and lentils to this mixture, stir well, add the peppers, lime pickle and preserved lemon, and stir again.

Add the chopped tomatoes, and one tomato-tin full of water. (Also add the lemon juice (and zest), if that's what you're using instead of preserved lemons.)

Stir well, turn the heat right down, cover, and simmer for about 30 to 45 minutes. (This is where I'd have added 2 cubed chicken breasts, if I'd had them).

Check occasionally to ensure nothing is sticking, adding a little water if required. Taste during this process, and adjust the seasoning. (Which means, if you're using fresh lemon or bottled lemon juice, this is when to add some salt.)

When the lentils are done (I like them a little al dente), sprinkle on 1 tablespoon garam masala, stir it in then serve.

Accompany with Basmati rice, or chapatis (flour tortillas / wraps will do just fine), or naan bread, or any combination of these. I did a mix of 1/3 brown Basmati / 2/3 white Basmati.

@dduane pointed out that what with the carbs, protein, dietary fibre etc., this is also quite healthy. That's an unexpected bonus for something I just thought was no trouble to make, tasted good...

And didn't involve committing even a minor felony, though a slice of apple tort to follow would have been nice... :->

[causewayguy]

Eh ah girl going out again tonight? Yesterday 125ml not enough ah? Must be the young boys just cum and dump, you sure not syiok lar. Hehe

Shhh, Uncle Rajen, Uncle Lim and me going 'release' tension tonight. Remember to keep secret ah. Hmm? Give you release ah? We each take 1 pill already wor, getting ready for 1 SYT each. You one person can handle bo? Haha

Okay lor, we try give you 150ml tonight ya 😉 Kia, we go Hotel 88, don't want disturb your Xiao Yi sleeping with your moaning.

[boyakishantriage]

What would be alien's reactions to battery acid. Y'know that thing with red bull marinated sour strips, energy drink plus coffee and a minimum of five beers. Read more at your own risk.

Alien: Human, I can't find the-

Human: *currently stoned*

Alien: ... What. Are you doing?

Human: seeing God.

Alien: how many?

Human: *raises one finger.*

Alien: ... Human. If my memory serves correct. It takes twenty.

Human: try a strip.

Alien: ... *processing, before taking a sour strip.*

Human: *still stoned*

Alien: *starts coughing.* WHAT IS IN THIS?

Human: that's battery acid. Marinated in red bull, put red bull into coffee. Uhm, ooh, had a gummy. And about. Hic. Five beers?

Alien: ... How did you make the marinade?

Human: fourth book, red leather.

Alien: ... it's called uni recipes.

Human: yep.

Alien: stoner pizza?

Human: fries on pizza.

Alien: ... reduce five cans of red bull, leave to cool before marinating for a minimum of three hours. Five days at maximum, because the caffeine will break down the glucose bonds?

Human: yep. Chem students are smart!

Alien: ... That's your battery acid?

Human: I'm on car acid.

Alien: ... Two cans of reduced Red Bull, 125ml per can. Reduced to 25ml put into your choice of coffee, reduce the coffee to 10ml.... Take one edible, one battery acid and the coffee concoction. Then down five beers reduced to... Half a bottle of beer. Or around one shot of tequila.

Human: *proud of themselves.*

Alien: ... I'd be horrified if I wasn't impressed.

Human: yeah, that's how I got my degree in uhh, neurology, bio chemistry and a few more Celciuses.

Alien: ... You made a recipe book and got an associates?

Human: I actually have. 27? bachelors, just from that shelf.

Alien: ... How are you-

Human: remember when I mentioned I'd figured out a way to be high and speak somewhat normally?

Alien: ... *glances at the bookshelf*

Human: give it a minute.

Alien: these are all acedemic papers. Aren't they?

Human: 1387 recipes. Times that by the number of java files on the USB that's labelled the same as the eight number of pie.

Alien: ...

Human: there's 40567 academic papers, not including the top and bottom shelves which are dictionaries, explanations and half of them have paper which explode upon contact with oxygen.

Alien: ... Most of this case is behind glass.

Human: mhm.

Alien: How did you even do this?

Human: mixture of car acid, ADHD, tunnel vision and crunching for two months.

Alien: crunching like.

Human: forgot to sleep for two months.

Alien: ...

Human: I went to hospital for about a year because of that.

Alien: I have so many questions, but I get the feeling this ain't common?

Human: my level of insane, no. Cramming for a stupid period and doing something wonderful somehow. Yes.

Alien: you're less high now huh?

Human: *making a hangover cure.* Mhmm, woke up around the time you noticed the glass.

Alien: how are you alive?

Human: good question. I don't know.

[konsum]

Baboon Gelato Blackcurrant sorbet, 125ml

[marozzoespabakingcooking]

Soft Chocolate Cake

With custard sauce or vanilla ice cream

Ingredients lists

Chocolate cake

7 egg whites, 3 egg yolks, 1 whole egg (total of 8 eggs).

150g 70% cocoa chocolate

150g butter

150g sugar

35g wheat flour

1 table spoon of cocoa powder

Custard sauce/Vanilla icecream (optional)

3 egg yolks

100g sugar

250ml milk

125ml heavy cream

1 vanilla bean or 1 table spoon vanilla extract

NB: The custard sauce can be served warm/hot with the chocolate cake, or put in an ice cream machine to make vanilla ice cream.

Instructions

Chocolate cake

Melt the butter and chocolate together.

Seperate the egg whites and yolks. In one bowl, put 7 egg whites, in another bowl put 3 yolks and 1 whole egg. This should leave you with 3 egg yolks. Keep those for the custard sauce.

Put half of the sugar in the bowl with egg yolks & the whole egg.

Beat the egg whites with an electric whisk. When the whites are getting foamy, add 1/3 of the remaining sugar. Continue whisking until they are firm, and add 1/3 of the sugar again. Whisk for 1min and add the remaining sugar and whisk another minute. Refer to picture below to see the texture it must have.

Take a sauce pan, put water in it and heat up the water. The water must be steaming, but not boiling.

Put the bowl with the yolks, whole egg & sugar on top of it, and whisk it with the electric whisk in this bain-marie. Whisk until the mix has whitened a lot and increased a lot in volume. Refer to picture below to see the desired texture.

Mix all the ingredients together in the following manner: First mix the yolks with the chocolate. Second mix the yolk-chocolate with the egg whites, and the sieved flour & cocoa powder.

Mix until homogeneous, but do not overwork the mix, and we want to keep the mix as airy as possible.

Preheat the oven at 170°C.

Pour the mix in a buttered and floured cake pan, and bake for 25-35min (use the toothpick/knife method to check if it's cooked).

Take it out the oven, wait until it cools down, and remove the cake from the cake pan. Cover with powdered sugar.

Custard sauce/Vanilla icecream (optional)

Cut the vanilla in half, take all the seeds out, and put the seeds and the bean shell in the milk, and half the sugar.

Put the milk to a boil, then stop and let it infuse.

Whisk the yolks and the rest of the sugar until it whitens and become fluffy (it'll be less airy than what we did for the cake, and it is not done in a bain-marie).

Pour the milk over the yolks, mix well, and put back in the sauce pan.

Cook & stir until it reaches 83°C.

Add the heavy cream to stop the cooking.

Either serve it as is as a sauce for the cake, or put in an ice cream machine to make vanilla ice cream.

NB: This cake is named "moelleux" in french, meaning "soft", refering to how airy and soft the cake is.

[acocktailmoment]

Hauntingly Black !

Ingredients:

125ml Black vodka

250ml Pomegranate juice

8 blueberries

1 fresh pomegranate

1 tablespoon honey

Instructions:

Step 1: Brush honey or golden syrup around the rim of the martini glass. Pour or sprinkle black sugar onto a small plate and roll the rim of the glass on it, gently to coat it.

Step 2: Pour a large amount of ice into a cocktail shaker and add black vodka, vodka, pomegranate juice, and various beers. Shake and divide between glasses. Thread the blueberries onto cocktail skewers and place one in each cocktail.

To make it even spookier, drop some pomegranate seeds into the drinks and sprinkle more on your serving tray for a bloody effect.

Courtesy Maii Phuonngg

This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here. 

[threewaysdivided]

Rainbow-core galaxy-cake

Originally planned for IDAHOBIT 2023 but then a bunch of life nonsense happened that pushed it back to today.

Rainbow-dyed baked vanilla cheesecake, covered in black-tinted dark chocolate ganache and decorated with rainbow-dyed cream cheese frosting and silver luster-dust.

Process shots under the cut:

Step 1: Prepare a standard baked vanilla cheesecake recipe. Line two greased and papered cake tins with a crushed Oreo + butter crumb base.

Step 2: Split the cheesecake batter to make 9 colours (6 rainbow bands + the trans flag) using gel food dyes. Pour into the center of the cake one after the other to create rings.

Step 3: Bake. Allow to cool completely in the oven (to prevent cracking or splitting between the rings), then transfer to the fridge until chilled.

Step 3.5: Regret using Oreos since they behaved weirdly in the oven. Resolve to use regular chocolate cookies + blue food gel for a dark base next time.

Step 4: Trim crust and top until roughly level.

Step 4.5: Continue to regret using Oreos as the weird crumb crust made a mess. Do some repair work on the crusts.

Step 5: Create a black tinted dark chocolate ganache by mixing 450g dark chocolate + 125mL cream + 5-8 drops of blue gel food dye. Place some ganache on the serving plates to hold the cakes in place. Ice the cakes, using alternating treatment with a cake spatula + knife + hot spoon + the fridge to level out and shape neat sides + edges.

Step 6: Spray chilled cakes with silver luster dust. Use a pastry brush to spread out any clumps.

Step 7: Make vanilla cream-cheese frosting. Split and dye into 6 rainbow bands using gel colours, then spread out on clingwrap and roll up into a sausage. Chill.

Step 8: Cut the clingwrap off one end of the frosting-sausage and insert cut-end-down into a piping bag with a big star nozzle. Do some design tests on the less-attractive backup cake before piping around the edge of the main cake.

Step 9: More luster-dust as needed.

Step 10: Serve your theatrical cake using a clean, very sharp knife. Wipe the knife between each slice to help prevent colour-smearing.

[electriccenturies]

Add 125ml cream to a measuring cup. Heat the cream and steep 2 earl grey tea bags. Remove tea bags. Chill.

Add 250g flour + 100g sugar + 2.5 tsp baking powder to a bowl. Stir to combine.

To the chilled cream, add 1 egg + 1 tbsp vanilla + 2 drops almond extract + 2 drops lemon extract. Mix well.

Grate 114g (frozen) butter. Work into the flour mixture with your hands.

Add 1 cup(ish) frozen blueberries to the flour and butter mixture. Drizzle the cream mixture over top. Mix with a fork and then with your hands until everything is moistened and forms a dough. Form a disc, cover, and refrigerate while preheating the oven to 400°F.

Cut disc into eight wedges. Arrange on two baking sheets. Bake for 20-25 minutes.

Make strong earl grey tea. Mix a bit into some icing sugar, adding small amounts until it feels like sort of a thick glaze (idk how much lol). Glaze the hot scones when they come out of the oven.

GO HERE ↑ 😁

[calystarose]

Okay. So, this was me fucking about. And I like to reinvent wheels whenever possible, so I did ZERO research. *pats self on back*

This is the one, the only (because I am NEVER doing this again), Oatmeal Cinnamon Potion (IDK what to call it).

342g quick oats 7g powdered cinnamon 700 ml water

2024-04-22 set to soaking, under airlock at 1:40p, going to try to leave it for 24 hours to soak the oats, then puree & strain, then add honey or maybe maple syrup & yeast

2024-04-23 300ml water, puree oats & cinnamon, strain, squeeze, strain, fucking squeeze and squeeze some more ended up with 400ml fluid after I got tired of dealing with it (I basically tossed the other 400ml)

400ml oatmilk essentially 100ml maple syrup (sold by the fluid ounce) 75ml barley malt (sold by the weight, so fuck that) 200ml water 1/2 tsp fermaid o 1/2 packet k1-v1116 yeast 125ml water (set aside to add to must once I'm sure it won't overflow)

I love the process, I love the process, it's the journey, not the destination!

However, if this doesn't turn toxic, it should be yummy. It smells and tastes good already (or well it did when I tasted it before adding the yeast).