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Belgian waffles An average of 4.7 out of 5 stars from 32 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/belgian_waffles_34066_16x9.jpg Belgian waffles are crisp, light and perfect for a special breakfast. You can dress them up with savoury toppings or go for fresh strawberries and softly whipped cream. Don't get us started on the dessert options! To get those extra deep pockets traditionally found in a Brussels-style waffle, you will need a Belgian waffle iron. But they taste as nice in a normal waffle iron, too. 125g/4½oz plain flour1 tsp baking powder1 tbsp caster sugar150ml/¼ pint whole milk2 free-range eggs, separated40g/1½oz unsalted butter, melted1 tsp vanilla extract or vanilla bean pastesaltstrawberries, to servewhipped cream, to servemaple syrup or icing sugar, to serve 125g/4½oz plain flour 1 tsp baking powder 1 tbsp caster sugar 150ml/¼ pint whole milk 2 free-range eggs, separated 40g/1½oz unsalted butter, melted 1 tsp vanilla extract or vanilla bean paste salt strawberries, to serve whipped cream, to serve maple syrup or icing sugar, to serve Method Preheat your Belgian waffle iron on the hob over a medium heat; if using an electric waffle maker, heat according to the manufacturer’s instructions. You can make these waffles with a standard waffle iron, but the mixture will make more (thinner) waffles. Sift the flour, baking powder, caster sugar and a pinch of salt into a large mixing bowl and make a well in the middle.In a jug, whisk together the milk, egg yolks, melted butter and vanilla until smooth. Pour the milk mixture into the dry ingredients and whisk until smooth and thoroughly combined.In a clean bowl, whisk the egg whites with a pinch of salt until they hold firm, but not stiff, peaks. Using a large spoon, fold the egg whites into the batter mixture until just combined but do not over-mix.Spoon the batter into the waffle iron – how much you need will depend on the size of your iron or machine – and cook on the hob for 2–3 minutes on each side until golden and well risen, or according to the manufacturer’s instructions. Keep warm while you cook the remaining waffles. Serve with fruit and whipped cream and a dusting of icing sugar, or serve them simply with maple syrup. Preheat your Belgian waffle iron on the hob over a medium heat; if using an electric waffle maker, heat according to the manufacturer’s instructions. You can make these waffles with a standard waffle iron, but the mixture will make more (thinner) waffles. Preheat your Belgian waffle iron on the hob over a medium heat; if using an electric waffle maker, heat according to the manufacturer’s instructions. You can make these waffles with a standard waffle iron, but the mixture will make more (thinner) waffles. Sift the flour, baking powder, caster sugar and a pinch of salt into a large mixing bowl and make a well in the middle. Sift the flour, baking powder, caster sugar and a pinch of salt into a large mixing bowl and make a well in the middle. In a jug, whisk together the milk, egg yolks, melted butter and vanilla until smooth. Pour the milk mixture into the dry ingredients and whisk until smooth and thoroughly combined. In a jug, whisk together the milk, egg yolks, melted butter and vanilla until smooth. Pour the milk mixture into the dry ingredients and whisk until smooth and thoroughly combined. In a clean bowl, whisk the egg whites with a pinch of salt until they hold firm, but not stiff, peaks. Using a large spoon, fold the egg whites into the batter mixture until just combined but do not over-mix. In a clean bowl, whisk the egg whites with a pinch of salt until they hold firm, but not stiff, peaks. Using a large spoon, fold the egg whites into the batter mixture until just combined but do not over-mix. Spoon the batter into the waffle iron – how much you need will depend on the size of your iron or machine – and cook on the hob for 2–3 minutes on each side until golden and well risen, or according to the manufacturer’s instructions. Keep warm while you cook the remaining waffles. Spoon the batter into the waffle iron – how much you need will depend on the size of your iron or machine – and cook on the hob for 2–3 minutes on each side until golden and well risen, or according to the manufacturer’s instructions. Keep warm while you cook the remaining waffles. Serve with fruit and whipped cream and a dusting of icing sugar, or serve them simply with maple syrup. Serve with fruit and whipped cream and a dusting of icing sugar, or serve them simply with maple syrup. | {
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"content": "Belgian waffles An average of 4.7 out of 5 stars from 32 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/belgian_waffles_34066_16x9.jpg Belgian waffles are crisp, light and perfect for a special breakfast. You can dress them up with savoury toppings or go for fresh strawberries and softly whipped cream. Don't get us started on the dessert options! To get those extra deep pockets traditionally found in a Brussels-style waffle, you will need a Belgian waffle iron. But they taste as nice in a normal waffle iron, too. 125g/4½oz plain flour1 tsp baking powder1 tbsp caster sugar150ml/¼ pint whole milk2 free-range eggs, separated40g/1½oz unsalted butter, melted1 tsp vanilla extract or vanilla bean pastesaltstrawberries, to servewhipped cream, to servemaple syrup or icing sugar, to serve 125g/4½oz plain flour 1 tsp baking powder 1 tbsp caster sugar 150ml/¼ pint whole milk 2 free-range eggs, separated 40g/1½oz unsalted butter, melted 1 tsp vanilla extract or vanilla bean paste salt strawberries, to serve whipped cream, to serve maple syrup or icing sugar, to serve Method Preheat your Belgian waffle iron on the hob over a medium heat; if using an electric waffle maker, heat according to the manufacturer’s instructions. You can make these waffles with a standard waffle iron, but the mixture will make more (thinner) waffles. Sift the flour, baking powder, caster sugar and a pinch of salt into a large mixing bowl and make a well in the middle.In a jug, whisk together the milk, egg yolks, melted butter and vanilla until smooth. Pour the milk mixture into the dry ingredients and whisk until smooth and thoroughly combined.In a clean bowl, whisk the egg whites with a pinch of salt until they hold firm, but not stiff, peaks. Using a large spoon, fold the egg whites into the batter mixture until just combined but do not over-mix.Spoon the batter into the waffle iron – how much you need will depend on the size of your iron or machine – and cook on the hob for 2–3 minutes on each side until golden and well risen, or according to the manufacturer’s instructions. Keep warm while you cook the remaining waffles. Serve with fruit and whipped cream and a dusting of icing sugar, or serve them simply with maple syrup. Preheat your Belgian waffle iron on the hob over a medium heat; if using an electric waffle maker, heat according to the manufacturer’s instructions. You can make these waffles with a standard waffle iron, but the mixture will make more (thinner) waffles. Preheat your Belgian waffle iron on the hob over a medium heat; if using an electric waffle maker, heat according to the manufacturer’s instructions. You can make these waffles with a standard waffle iron, but the mixture will make more (thinner) waffles. Sift the flour, baking powder, caster sugar and a pinch of salt into a large mixing bowl and make a well in the middle. Sift the flour, baking powder, caster sugar and a pinch of salt into a large mixing bowl and make a well in the middle. In a jug, whisk together the milk, egg yolks, melted butter and vanilla until smooth. Pour the milk mixture into the dry ingredients and whisk until smooth and thoroughly combined. In a jug, whisk together the milk, egg yolks, melted butter and vanilla until smooth. Pour the milk mixture into the dry ingredients and whisk until smooth and thoroughly combined. In a clean bowl, whisk the egg whites with a pinch of salt until they hold firm, but not stiff, peaks. Using a large spoon, fold the egg whites into the batter mixture until just combined but do not over-mix. In a clean bowl, whisk the egg whites with a pinch of salt until they hold firm, but not stiff, peaks. Using a large spoon, fold the egg whites into the batter mixture until just combined but do not over-mix. Spoon the batter into the waffle iron – how much you need will depend on the size of your iron or machine – and cook on the hob for 2–3 minutes on each side until golden and well risen, or according to the manufacturer’s instructions. Keep warm while you cook the remaining waffles. Spoon the batter into the waffle iron – how much you need will depend on the size of your iron or machine – and cook on the hob for 2–3 minutes on each side until golden and well risen, or according to the manufacturer’s instructions. Keep warm while you cook the remaining waffles. Serve with fruit and whipped cream and a dusting of icing sugar, or serve them simply with maple syrup. Serve with fruit and whipped cream and a dusting of icing sugar, or serve them simply with maple syrup."
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} | 976cd3202c414788008e70792e7e75c934149940d9b47487851ff54e3f78fa98 | Sweet potato soup recipe
An average of 4.6 out of 5 stars from 152 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweet_potato_soup_62834_16x9.jpg Sweet potato soup is a big bowl of comfort. It's vegan, has cheap ingredients, is quick and easy to make. It can also be frozen for future lunches and dinners. Perfection! Each serving provides 234 kcal, 3g protein, 43g carbohydrates (of which 16g sugars), 4g fat (of which 0.5g saturates), 9g fibre and 0.5g salt. 1 tbsp olive oil1 onion, roughly chopped2 large carrots, peeled and roughly chopped4cm/1½ inches fresh root ginger, finely chopped1 garlic clove, crushed½ tsp dried red chilli flakes700g/1lb 10oz sweet potatoes, peeled and cubed1.2 litres/2 pints vegetable stocksalt and freshly ground black pepper 1 tbsp olive oil 1 onion, roughly chopped 2 large carrots, peeled and roughly chopped 4cm/1½ inches fresh root ginger, finely chopped 1 garlic clove, crushed ½ tsp dried red chilli flakes 700g/1lb 10oz sweet potatoes, peeled and cubed 1.2 litres/2 pints vegetable stock salt and freshly ground black pepper Method Heat the oil in a large, lidded saucepan over a medium-high heat. Add the onion and carrots and cook until softened. Stir in the ginger, garlic and chilli flakes and fry for 2–3 minutes, or until fragrant.Stir in the sweet potatoes and stock. Turn up the heat and bring to the boil. Reduce the heat to low and simmer with the lid on for 15 minutes, or until the sweet potato is tender.Remove the pan from the heat and blend the soup, using a stick blender, until smooth. Alternatively, tip it into a food processor and blend. Season to taste and serve. Heat the oil in a large, lidded saucepan over a medium-high heat. Add the onion and carrots and cook until softened. Stir in the ginger, garlic and chilli flakes and fry for 2–3 minutes, or until fragrant. Heat the oil in a large, lidded saucepan over a medium-high heat. Add the onion and carrots and cook until softened. Stir in the ginger, garlic and chilli flakes and fry for 2–3 minutes, or until fragrant. Stir in the sweet potatoes and stock. Turn up the heat and bring to the boil. Reduce the heat to low and simmer with the lid on for 15 minutes, or until the sweet potato is tender. Stir in the sweet potatoes and stock. Turn up the heat and bring to the boil. Reduce the heat to low and simmer with the lid on for 15 minutes, or until the sweet potato is tender. Remove the pan from the heat and blend the soup, using a stick blender, until smooth. Alternatively, tip it into a food processor and blend. Season to taste and serve. Remove the pan from the heat and blend the soup, using a stick blender, until smooth. Alternatively, tip it into a food processor and blend. Season to taste and serve. Recipe tips Freeze the soup in individual portions for up to three months. Defrost completely before heating through in a saucepan or in the microwave. For fun garnishes, drizzle a little coconut milk or cream into each bowl, or sprinkle over some freshly chopped coriander, or fry up a pinch of cumin seeds and chilli flakes in a little oil and swirl into the soup. | {
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"content": "An average of 4.6 out of 5 stars from 152 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweet_potato_soup_62834_16x9.jpg Sweet potato soup is a big bowl of comfort. It's vegan, has cheap ingredients, is quick and easy to make. It can also be frozen for future lunches and dinners. Perfection! Each serving provides 234 kcal, 3g protein, 43g carbohydrates (of which 16g sugars), 4g fat (of which 0.5g saturates), 9g fibre and 0.5g salt. 1 tbsp olive oil1 onion, roughly chopped2 large carrots, peeled and roughly chopped4cm/1½ inches fresh root ginger, finely chopped1 garlic clove, crushed½ tsp dried red chilli flakes700g/1lb 10oz sweet potatoes, peeled and cubed1.2 litres/2 pints vegetable stocksalt and freshly ground black pepper 1 tbsp olive oil 1 onion, roughly chopped 2 large carrots, peeled and roughly chopped 4cm/1½ inches fresh root ginger, finely chopped 1 garlic clove, crushed ½ tsp dried red chilli flakes 700g/1lb 10oz sweet potatoes, peeled and cubed 1.2 litres/2 pints vegetable stock salt and freshly ground black pepper Method Heat the oil in a large, lidded saucepan over a medium-high heat. Add the onion and carrots and cook until softened. Stir in the ginger, garlic and chilli flakes and fry for 2–3 minutes, or until fragrant.Stir in the sweet potatoes and stock. Turn up the heat and bring to the boil. Reduce the heat to low and simmer with the lid on for 15 minutes, or until the sweet potato is tender.Remove the pan from the heat and blend the soup, using a stick blender, until smooth. Alternatively, tip it into a food processor and blend. Season to taste and serve. Heat the oil in a large, lidded saucepan over a medium-high heat. Add the onion and carrots and cook until softened. Stir in the ginger, garlic and chilli flakes and fry for 2–3 minutes, or until fragrant. Heat the oil in a large, lidded saucepan over a medium-high heat. Add the onion and carrots and cook until softened. Stir in the ginger, garlic and chilli flakes and fry for 2–3 minutes, or until fragrant. Stir in the sweet potatoes and stock. Turn up the heat and bring to the boil. Reduce the heat to low and simmer with the lid on for 15 minutes, or until the sweet potato is tender. Stir in the sweet potatoes and stock. Turn up the heat and bring to the boil. Reduce the heat to low and simmer with the lid on for 15 minutes, or until the sweet potato is tender. Remove the pan from the heat and blend the soup, using a stick blender, until smooth. Alternatively, tip it into a food processor and blend. Season to taste and serve. Remove the pan from the heat and blend the soup, using a stick blender, until smooth. Alternatively, tip it into a food processor and blend. Season to taste and serve. Recipe tips Freeze the soup in individual portions for up to three months. Defrost completely before heating through in a saucepan or in the microwave. For fun garnishes, drizzle a little coconut milk or cream into each bowl, or sprinkle over some freshly chopped coriander, or fry up a pinch of cumin seeds and chilli flakes in a little oil and swirl into the soup."
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} | abc9dd770206881e6eee2634421d8ba73c1848d418c301105087fbe10f0bf6ad | How to cook sweet potato recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/images/ic/832xn/p06zy8pn.jpg Discover three easy ways to cook sweet potatoes: crisp and moreish sweet potato fries, a comforting, buttery baked sweet potato and a deliciously easy mash. 2-3 medium sweet potatoes 2-3 medium sweet potatoes 2 tbsp olive oil ½ tsp Cajun seasoning or other spice mix (optional) salt and freshly ground black pepper 2 tbsp olive oil ½ tsp Cajun seasoning or other spice mix (optional) salt and freshly ground black pepper 2 tsp olive oil salt and freshly ground black pepper snipped chives or spring onion, to serve (optional)butter, to serve 2 tsp olive oil salt and freshly ground black pepper snipped chives or spring onion, to serve (optional) butter, to serve 50g/1¾oz butter75-100ml/2½-3½fl oz milk salt and freshly ground pepper chopped parsley, to serve (optional) 50g/1¾oz butter 75-100ml/2½-3½fl oz milk salt and freshly ground pepper chopped parsley, to serve (optional) Method For the sweet potato fries, pre-heat the oven to 220C/200C Fan/Gas 7. Wash the sweet potatoes and pat dry. Cut each sweet potato in half lengthways. With the flat side down, cut each half into 4-6 long wedges, depending on the size of your potatoes. Place the wedges on a tray and pour over the olive oil, sprinkle over the spice mix, if using, and season generously with salt and pepper. Use your hands to mix the wedges in oil and seasoning. Spread the wedges out into a single layer and bake for 30 mins until crisp and golden, turning halfway through.For the sweet potato jackets, pre-heat the oven to 200C/180C Fan/Gas 6.Wash the sweet potatoes and pat dry with kitchen paper. Rub generously with olive oil and place on a baking tray. Season generously with salt and black pepper. Bake for 45 mins until the skin is crisp and the potatoes are soft to touch. Remove from the oven and carefully cut in half to expose the soft potato. Top with a knob of butter and sprinkle over chopped chives or spring onion, if using. Season with salt and pepper. To make the sweet potato mash, peel the sweet potatoes and cut each potato into 8 even-sized chunks. Tip into a pan and cover with cold water. Bring to the boil, reduce the heat and simmer for 20 mins, until the tip of a knife easily slides through. Drain and return to the pan over a low heat. Add the butter and pour in the milk a little at a time while mashing the potatoes until smooth. Stir through a pinch of salt and a few generous grindings of black pepper. Spoon into a warmed serving bowl, season with salt and pepper and scatter over fresh parsley, if using. For the sweet potato fries, pre-heat the oven to 220C/200C Fan/Gas 7. For the sweet potato fries, pre-heat the oven to 220C/200C Fan/Gas 7. Wash the sweet potatoes and pat dry. Cut each sweet potato in half lengthways. With the flat side down, cut each half into 4-6 long wedges, depending on the size of your potatoes. Wash the sweet potatoes and pat dry. Cut each sweet potato in half lengthways. With the flat side down, cut each half into 4-6 long wedges, depending on the size of your potatoes. Place the wedges on a tray and pour over the olive oil, sprinkle over the spice mix, if using, and season generously with salt and pepper. Use your hands to mix the wedges in oil and seasoning. Spread the wedges out into a single layer and bake for 30 mins until crisp and golden, turning halfway through. Place the wedges on a tray and pour over the olive oil, sprinkle over the spice mix, if using, and season generously with salt and pepper. Use your hands to mix the wedges in oil and seasoning. Spread the wedges out into a single layer and bake for 30 mins until crisp and golden, turning halfway through. For the sweet potato jackets, pre-heat the oven to 200C/180C Fan/Gas 6. For the sweet potato jackets, pre-heat the oven to 200C/180C Fan/Gas 6. Wash the sweet potatoes and pat dry with kitchen paper. Rub generously with olive oil and place on a baking tray. Season generously with salt and black pepper. Bake for 45 mins until the skin is crisp and the potatoes are soft to touch. Wash the sweet potatoes and pat dry with kitchen paper. Rub generously with olive oil and place on a baking tray. Season generously with salt and black pepper. Bake for 45 mins until the skin is crisp and the potatoes are soft to touch. Remove from the oven and carefully cut in half to expose the soft potato. Top with a knob of butter and sprinkle over chopped chives or spring onion, if using. Season with salt and pepper. Remove from the oven and carefully cut in half to expose the soft potato. Top with a knob of butter and sprinkle over chopped chives or spring onion, if using. Season with salt and pepper. To make the sweet potato mash, peel the sweet potatoes and cut each potato into 8 even-sized chunks. Tip into a pan and cover with cold water. Bring to the boil, reduce the heat and simmer for 20 mins, until the tip of a knife easily slides through. To make the sweet potato mash, peel the sweet potatoes and cut each potato into 8 even-sized chunks. Tip into a pan and cover with cold water. Bring to the boil, reduce the heat and simmer for 20 mins, until the tip of a knife easily slides through. Drain and return to the pan over a low heat. Add the butter and pour in the milk a little at a time while mashing the potatoes until smooth. Stir through a pinch of salt and a few generous grindings of black pepper. Drain and return to the pan over a low heat. Add the butter and pour in the milk a little at a time while mashing the potatoes until smooth. Stir through a pinch of salt and a few generous grindings of black pepper. Spoon into a warmed serving bowl, season with salt and pepper and scatter over fresh parsley, if using. Spoon into a warmed serving bowl, season with salt and pepper and scatter over fresh parsley, if using. | {
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"content": "An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/images/ic/832xn/p06zy8pn.jpg Discover three easy ways to cook sweet potatoes: crisp and moreish sweet potato fries, a comforting, buttery baked sweet potato and a deliciously easy mash. 2-3 medium sweet potatoes 2-3 medium sweet potatoes 2 tbsp olive oil ½ tsp Cajun seasoning or other spice mix (optional) salt and freshly ground black pepper 2 tbsp olive oil ½ tsp Cajun seasoning or other spice mix (optional) salt and freshly ground black pepper 2 tsp olive oil salt and freshly ground black pepper snipped chives or spring onion, to serve (optional)butter, to serve 2 tsp olive oil salt and freshly ground black pepper snipped chives or spring onion, to serve (optional) butter, to serve 50g/1¾oz butter75-100ml/2½-3½fl oz milk salt and freshly ground pepper chopped parsley, to serve (optional) 50g/1¾oz butter 75-100ml/2½-3½fl oz milk salt and freshly ground pepper chopped parsley, to serve (optional) Method For the sweet potato fries, pre-heat the oven to 220C/200C Fan/Gas 7. Wash the sweet potatoes and pat dry. Cut each sweet potato in half lengthways. With the flat side down, cut each half into 4-6 long wedges, depending on the size of your potatoes. Place the wedges on a tray and pour over the olive oil, sprinkle over the spice mix, if using, and season generously with salt and pepper. Use your hands to mix the wedges in oil and seasoning. Spread the wedges out into a single layer and bake for 30 mins until crisp and golden, turning halfway through.For the sweet potato jackets, pre-heat the oven to 200C/180C Fan/Gas 6.Wash the sweet potatoes and pat dry with kitchen paper. Rub generously with olive oil and place on a baking tray. Season generously with salt and black pepper. Bake for 45 mins until the skin is crisp and the potatoes are soft to touch. Remove from the oven and carefully cut in half to expose the soft potato. Top with a knob of butter and sprinkle over chopped chives or spring onion, if using. Season with salt and pepper. To make the sweet potato mash, peel the sweet potatoes and cut each potato into 8 even-sized chunks. Tip into a pan and cover with cold water. Bring to the boil, reduce the heat and simmer for 20 mins, until the tip of a knife easily slides through. Drain and return to the pan over a low heat. Add the butter and pour in the milk a little at a time while mashing the potatoes until smooth. Stir through a pinch of salt and a few generous grindings of black pepper. Spoon into a warmed serving bowl, season with salt and pepper and scatter over fresh parsley, if using. For the sweet potato fries, pre-heat the oven to 220C/200C Fan/Gas 7. For the sweet potato fries, pre-heat the oven to 220C/200C Fan/Gas 7. Wash the sweet potatoes and pat dry. Cut each sweet potato in half lengthways. With the flat side down, cut each half into 4-6 long wedges, depending on the size of your potatoes. Wash the sweet potatoes and pat dry. Cut each sweet potato in half lengthways. With the flat side down, cut each half into 4-6 long wedges, depending on the size of your potatoes. Place the wedges on a tray and pour over the olive oil, sprinkle over the spice mix, if using, and season generously with salt and pepper. Use your hands to mix the wedges in oil and seasoning. Spread the wedges out into a single layer and bake for 30 mins until crisp and golden, turning halfway through. Place the wedges on a tray and pour over the olive oil, sprinkle over the spice mix, if using, and season generously with salt and pepper. Use your hands to mix the wedges in oil and seasoning. Spread the wedges out into a single layer and bake for 30 mins until crisp and golden, turning halfway through. For the sweet potato jackets, pre-heat the oven to 200C/180C Fan/Gas 6. For the sweet potato jackets, pre-heat the oven to 200C/180C Fan/Gas 6. Wash the sweet potatoes and pat dry with kitchen paper. Rub generously with olive oil and place on a baking tray. Season generously with salt and black pepper. Bake for 45 mins until the skin is crisp and the potatoes are soft to touch. Wash the sweet potatoes and pat dry with kitchen paper. Rub generously with olive oil and place on a baking tray. Season generously with salt and black pepper. Bake for 45 mins until the skin is crisp and the potatoes are soft to touch. Remove from the oven and carefully cut in half to expose the soft potato. Top with a knob of butter and sprinkle over chopped chives or spring onion, if using. Season with salt and pepper. Remove from the oven and carefully cut in half to expose the soft potato. Top with a knob of butter and sprinkle over chopped chives or spring onion, if using. Season with salt and pepper. To make the sweet potato mash, peel the sweet potatoes and cut each potato into 8 even-sized chunks. Tip into a pan and cover with cold water. Bring to the boil, reduce the heat and simmer for 20 mins, until the tip of a knife easily slides through. To make the sweet potato mash, peel the sweet potatoes and cut each potato into 8 even-sized chunks. Tip into a pan and cover with cold water. Bring to the boil, reduce the heat and simmer for 20 mins, until the tip of a knife easily slides through. Drain and return to the pan over a low heat. Add the butter and pour in the milk a little at a time while mashing the potatoes until smooth. Stir through a pinch of salt and a few generous grindings of black pepper. Drain and return to the pan over a low heat. Add the butter and pour in the milk a little at a time while mashing the potatoes until smooth. Stir through a pinch of salt and a few generous grindings of black pepper. Spoon into a warmed serving bowl, season with salt and pepper and scatter over fresh parsley, if using. Spoon into a warmed serving bowl, season with salt and pepper and scatter over fresh parsley, if using."
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} | c9b53648ad37d5d85ce19369497e27b1fba2e5a3887eb824e4bb8d74a36e4160 | Pickled red cabbage recipe
An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pickled_red_cabbage_70451_16x9.jpg I love to pickle red cabbage because of the magical way it turns a vivid red when it comes into contact with the vinegar, but you can customise this recipe to the ingredients you have available. You can replace the red cabbage with a hard white Dutch-style cabbage or a spicy Chinese pak choi cabbage. Swap the fennel for caraway, cumin or coriander; the chilli for mustard seeds and the vinegar for wine or rice vinegar. For this recipe you will need two 500ml/18fl oz sterilised jars. See Recipe Tips for information on sterilising. 500g/1lb 2oz red cabbage1 large fennel bulb, about 150–200g/5½–7oz 1 tbsp fine sea salt300ml/½ pint cider vinegar50–100g/1¾–3½oz sugar (according to taste)1 tsp fennel seeds½ tsp chilli flakes 1 unwaxed lime, juice and finely grated zest only 1 tsp Tabasco or other chilli sauce (optional) 500g/1lb 2oz red cabbage 1 large fennel bulb, about 150–200g/5½–7oz 1 tbsp fine sea salt 300ml/½ pint cider vinegar 50–100g/1¾–3½oz sugar (according to taste) 1 tsp fennel seeds ½ tsp chilli flakes 1 unwaxed lime, juice and finely grated zest only 1 tsp Tabasco or other chilli sauce (optional) Method Discard the tough outer leaves of the cabbage. Quarter the cabbage and cut out the hard core. Using a sharp knife or mandolin, shred finely and place in a large bowl. Trim and halve the fennel lengthwise and finely slice crosswise. Add to the cabbage. Sprinkle with the salt and combine thoroughly using your hands. Cover with a plate, weight it down and leave for a couple hours for the salt to draw out any excess water from the cabbage – it won’t do any harm to leave it for up to 24 hours.Meanwhile, place the vinegar, 300ml/½ pint water, sugar, fennel seeds and chilli flakes in a saucepan and bring to a simmer, stirring to help the sugar dissolve. Remove from the heat and leave for the spices to infuse. When cool, strain to remove the seeds (or the seeds can be left if preferred). Add the lime juice and zest and the Tabasco, if using. Tip the cabbage into a colander tossing it lightly. Leave for 10–15 minutes to allow the salty water to drain away. Pack the cabbage into sterilised jars and pour over the lightly spiced vinegar to completely cover. The cabbage is best stored in the fridge and used within 6–8 weeks for maximum crunchiness. Discard the tough outer leaves of the cabbage. Quarter the cabbage and cut out the hard core. Using a sharp knife or mandolin, shred finely and place in a large bowl. Trim and halve the fennel lengthwise and finely slice crosswise. Add to the cabbage. Sprinkle with the salt and combine thoroughly using your hands. Cover with a plate, weight it down and leave for a couple hours for the salt to draw out any excess water from the cabbage – it won’t do any harm to leave it for up to 24 hours. Discard the tough outer leaves of the cabbage. Quarter the cabbage and cut out the hard core. Using a sharp knife or mandolin, shred finely and place in a large bowl. Trim and halve the fennel lengthwise and finely slice crosswise. Add to the cabbage. Sprinkle with the salt and combine thoroughly using your hands. Cover with a plate, weight it down and leave for a couple hours for the salt to draw out any excess water from the cabbage – it won’t do any harm to leave it for up to 24 hours. Meanwhile, place the vinegar, 300ml/½ pint water, sugar, fennel seeds and chilli flakes in a saucepan and bring to a simmer, stirring to help the sugar dissolve. Remove from the heat and leave for the spices to infuse. When cool, strain to remove the seeds (or the seeds can be left if preferred). Add the lime juice and zest and the Tabasco, if using. Meanwhile, place the vinegar, 300ml/½ pint water, sugar, fennel seeds and chilli flakes in a saucepan and bring to a simmer, stirring to help the sugar dissolve. Remove from the heat and leave for the spices to infuse. When cool, strain to remove the seeds (or the seeds can be left if preferred). Add the lime juice and zest and the Tabasco, if using. Tip the cabbage into a colander tossing it lightly. Leave for 10–15 minutes to allow the salty water to drain away. Tip the cabbage into a colander tossing it lightly. Leave for 10–15 minutes to allow the salty water to drain away. Pack the cabbage into sterilised jars and pour over the lightly spiced vinegar to completely cover. The cabbage is best stored in the fridge and used within 6–8 weeks for maximum crunchiness. Pack the cabbage into sterilised jars and pour over the lightly spiced vinegar to completely cover. The cabbage is best stored in the fridge and used within 6–8 weeks for maximum crunchiness. Recipe tips The salt draws out the excess moisture from the vegetables, which will help keep them crisp, intensify their flavour and improve their preservation by preventing the excess water diluting the vinegar. Prepare your jars and lids shortly before you need them. You can do this by putting them through a hot (60C) dishwasher cycle shortly before you need them (don’t try to dry them with a tea towel, let them air dry) or wash them in hot water then place in an oven preheated to 140C/120C Fan/Gas 1 for 15 minutes (switch off the oven and leave the jars inside until needed). Alternatively, place the jars in a large stock pot with a clean folded cloth or trivet placed on the base, cover the jars completely with cold water and bring to simmering point (90C) for 10 minutes. Remove the pan from the heat and leave the jars in the hot water until you need them. When your preserve is ready, carefully remove the jars from the pan, tipping out the water as you do so – a pair of bottling tongs makes this job easy, but otherwise use ordinary tongs. | {
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"url": "http://www.bbc.co.uk/food/recipes/pickled_red_cabbage_70451",
"type": "HowTo",
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"title": "Pickled red cabbage recipe",
"content": "An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pickled_red_cabbage_70451_16x9.jpg I love to pickle red cabbage because of the magical way it turns a vivid red when it comes into contact with the vinegar, but you can customise this recipe to the ingredients you have available. You can replace the red cabbage with a hard white Dutch-style cabbage or a spicy Chinese pak choi cabbage. Swap the fennel for caraway, cumin or coriander; the chilli for mustard seeds and the vinegar for wine or rice vinegar. For this recipe you will need two 500ml/18fl oz sterilised jars. See Recipe Tips for information on sterilising. 500g/1lb 2oz red cabbage1 large fennel bulb, about 150–200g/5½–7oz 1 tbsp fine sea salt300ml/½ pint cider vinegar50–100g/1¾–3½oz sugar (according to taste)1 tsp fennel seeds½ tsp chilli flakes 1 unwaxed lime, juice and finely grated zest only 1 tsp Tabasco or other chilli sauce (optional) 500g/1lb 2oz red cabbage 1 large fennel bulb, about 150–200g/5½–7oz 1 tbsp fine sea salt 300ml/½ pint cider vinegar 50–100g/1¾–3½oz sugar (according to taste) 1 tsp fennel seeds ½ tsp chilli flakes 1 unwaxed lime, juice and finely grated zest only 1 tsp Tabasco or other chilli sauce (optional) Method Discard the tough outer leaves of the cabbage. Quarter the cabbage and cut out the hard core. Using a sharp knife or mandolin, shred finely and place in a large bowl. Trim and halve the fennel lengthwise and finely slice crosswise. Add to the cabbage. Sprinkle with the salt and combine thoroughly using your hands. Cover with a plate, weight it down and leave for a couple hours for the salt to draw out any excess water from the cabbage – it won’t do any harm to leave it for up to 24 hours.Meanwhile, place the vinegar, 300ml/½ pint water, sugar, fennel seeds and chilli flakes in a saucepan and bring to a simmer, stirring to help the sugar dissolve. Remove from the heat and leave for the spices to infuse. When cool, strain to remove the seeds (or the seeds can be left if preferred). Add the lime juice and zest and the Tabasco, if using. Tip the cabbage into a colander tossing it lightly. Leave for 10–15 minutes to allow the salty water to drain away. Pack the cabbage into sterilised jars and pour over the lightly spiced vinegar to completely cover. The cabbage is best stored in the fridge and used within 6–8 weeks for maximum crunchiness. Discard the tough outer leaves of the cabbage. Quarter the cabbage and cut out the hard core. Using a sharp knife or mandolin, shred finely and place in a large bowl. Trim and halve the fennel lengthwise and finely slice crosswise. Add to the cabbage. Sprinkle with the salt and combine thoroughly using your hands. Cover with a plate, weight it down and leave for a couple hours for the salt to draw out any excess water from the cabbage – it won’t do any harm to leave it for up to 24 hours. Discard the tough outer leaves of the cabbage. Quarter the cabbage and cut out the hard core. Using a sharp knife or mandolin, shred finely and place in a large bowl. Trim and halve the fennel lengthwise and finely slice crosswise. Add to the cabbage. Sprinkle with the salt and combine thoroughly using your hands. Cover with a plate, weight it down and leave for a couple hours for the salt to draw out any excess water from the cabbage – it won’t do any harm to leave it for up to 24 hours. Meanwhile, place the vinegar, 300ml/½ pint water, sugar, fennel seeds and chilli flakes in a saucepan and bring to a simmer, stirring to help the sugar dissolve. Remove from the heat and leave for the spices to infuse. When cool, strain to remove the seeds (or the seeds can be left if preferred). Add the lime juice and zest and the Tabasco, if using. Meanwhile, place the vinegar, 300ml/½ pint water, sugar, fennel seeds and chilli flakes in a saucepan and bring to a simmer, stirring to help the sugar dissolve. Remove from the heat and leave for the spices to infuse. When cool, strain to remove the seeds (or the seeds can be left if preferred). Add the lime juice and zest and the Tabasco, if using. Tip the cabbage into a colander tossing it lightly. Leave for 10–15 minutes to allow the salty water to drain away. Tip the cabbage into a colander tossing it lightly. Leave for 10–15 minutes to allow the salty water to drain away. Pack the cabbage into sterilised jars and pour over the lightly spiced vinegar to completely cover. The cabbage is best stored in the fridge and used within 6–8 weeks for maximum crunchiness. Pack the cabbage into sterilised jars and pour over the lightly spiced vinegar to completely cover. The cabbage is best stored in the fridge and used within 6–8 weeks for maximum crunchiness. Recipe tips The salt draws out the excess moisture from the vegetables, which will help keep them crisp, intensify their flavour and improve their preservation by preventing the excess water diluting the vinegar. Prepare your jars and lids shortly before you need them. You can do this by putting them through a hot (60C) dishwasher cycle shortly before you need them (don’t try to dry them with a tea towel, let them air dry) or wash them in hot water then place in an oven preheated to 140C/120C Fan/Gas 1 for 15 minutes (switch off the oven and leave the jars inside until needed). Alternatively, place the jars in a large stock pot with a clean folded cloth or trivet placed on the base, cover the jars completely with cold water and bring to simmering point (90C) for 10 minutes. Remove the pan from the heat and leave the jars in the hot water until you need them. When your preserve is ready, carefully remove the jars from the pan, tipping out the water as you do so – a pair of bottling tongs makes this job easy, but otherwise use ordinary tongs."
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} | 3241de6fd7a31ae219bb33acc7f09c446a9ca8c757d9c67d75e25fa415c6fb67 | Easy mushroom soup recipe
An average of 4.4 out of 5 stars from 35 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mushroomsoup_77788_16x9.jpg Warm up with a really simple mushroom soup recipe. Make it extra special by using wild mushrooms or keep it down to earth with delicious chestnut mushrooms. A swirl of cream wouldn't go amiss here, either. 50g/2oz butter2 leeks, chopped3 garlic cloves, chopped300g/9oz mushrooms, sliced2-3 sprigs fresh thyme, leaves only600ml/1 pint chicken or vegetable stock 50g/2oz butter 2 leeks, chopped 3 garlic cloves, chopped 300g/9oz mushrooms, sliced 2-3 sprigs fresh thyme, leaves only 600ml/1 pint chicken or vegetable stock Method Melt the butter in a large pot and gently cook the leeks and garlic for 4-5 minutes or until softened but not browned. Add the mushrooms and thyme and cook on high for 3-5 minutes until the mushrooms are softened and have released much of their water.Pour over the stock and cook for 5 minutes.Remove from the heat, carefully pour into a food processor and blend until smooth. Alternatively, keep in the pot and use a stick blender to blitz until smooth. Divide between four bowls and serve. Melt the butter in a large pot and gently cook the leeks and garlic for 4-5 minutes or until softened but not browned. Add the mushrooms and thyme and cook on high for 3-5 minutes until the mushrooms are softened and have released much of their water. Melt the butter in a large pot and gently cook the leeks and garlic for 4-5 minutes or until softened but not browned. Add the mushrooms and thyme and cook on high for 3-5 minutes until the mushrooms are softened and have released much of their water. Pour over the stock and cook for 5 minutes. Pour over the stock and cook for 5 minutes. Remove from the heat, carefully pour into a food processor and blend until smooth. Alternatively, keep in the pot and use a stick blender to blitz until smooth. Remove from the heat, carefully pour into a food processor and blend until smooth. Alternatively, keep in the pot and use a stick blender to blitz until smooth. Divide between four bowls and serve. Divide between four bowls and serve. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Easy mushroom soup recipe",
"content": "An average of 4.4 out of 5 stars from 35 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mushroomsoup_77788_16x9.jpg Warm up with a really simple mushroom soup recipe. Make it extra special by using wild mushrooms or keep it down to earth with delicious chestnut mushrooms. A swirl of cream wouldn't go amiss here, either. 50g/2oz butter2 leeks, chopped3 garlic cloves, chopped300g/9oz mushrooms, sliced2-3 sprigs fresh thyme, leaves only600ml/1 pint chicken or vegetable stock 50g/2oz butter 2 leeks, chopped 3 garlic cloves, chopped 300g/9oz mushrooms, sliced 2-3 sprigs fresh thyme, leaves only 600ml/1 pint chicken or vegetable stock Method Melt the butter in a large pot and gently cook the leeks and garlic for 4-5 minutes or until softened but not browned. Add the mushrooms and thyme and cook on high for 3-5 minutes until the mushrooms are softened and have released much of their water.Pour over the stock and cook for 5 minutes.Remove from the heat, carefully pour into a food processor and blend until smooth. Alternatively, keep in the pot and use a stick blender to blitz until smooth. Divide between four bowls and serve. Melt the butter in a large pot and gently cook the leeks and garlic for 4-5 minutes or until softened but not browned. Add the mushrooms and thyme and cook on high for 3-5 minutes until the mushrooms are softened and have released much of their water. Melt the butter in a large pot and gently cook the leeks and garlic for 4-5 minutes or until softened but not browned. Add the mushrooms and thyme and cook on high for 3-5 minutes until the mushrooms are softened and have released much of their water. Pour over the stock and cook for 5 minutes. Pour over the stock and cook for 5 minutes. Remove from the heat, carefully pour into a food processor and blend until smooth. Alternatively, keep in the pot and use a stick blender to blitz until smooth. Remove from the heat, carefully pour into a food processor and blend until smooth. Alternatively, keep in the pot and use a stick blender to blitz until smooth. Divide between four bowls and serve. Divide between four bowls and serve."
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"$oid": "68badee4eb3bdbfd0cc02256"
} | 7cabc6d50870f8f858ce6a0f4c1c0b1c496c4a950a8ae905f3a390db367d48a5 | Mushroom and ale pie recipe
Put the dried mushrooms in a small bowl and pour the just-boiled water over the top. Set aside.Heat 2 tablespoons of oil in a large non-stick frying pan. Fry the shallots and onion over a medium heat for 10-12 minutes, or until softened and lightly browned, stirring occasionally. Add the garlic and cook for a few seconds more. Tip into a bowl and set aside. Heat the remaining oil in the same frying pan and fry the mixed mushrooms for 5 minutes, or until lightly browned. Stir in the soaked mushrooms and their liquor, the ale, crumbled stock cube, tomato purée, redcurrant jelly, brown sugar, thyme and bay leaves. Add the shallots and onions back into the pan. Season with a good pinch of salt and lots of ground black pepper.Bring the liquid to a gentle simmer and cook for 15–20 minutes, stirring occasionally. Mix the water with the cornflour in a small bowl until smooth, and stir into the mushroom mixture. Cook for 1–2 minutes or until the sauce thickens, stirring. Stir in the chestnuts and season to taste.Spoon the mushroom mixture into a 1.5 litre/2½ pint pie dish and leave to cool before topping with pastry.Preheat the oven to 200C/180C Fan/Gas 6. To make the pastry, mix the flour and salt in a large bowl. Add the sunflower oil and rub into the flour first with a fork and then with your fingertips until the mixture resembles breadcrumbs. Don’t let the mixture come together in a ball, it should remain in damp, flaky pieces.Add the cold water and mix with a fork and then your hands until the dough comes together and forms a smooth ball. Dust a work surface with flour. Dust a rolling pin with a little more flour, then roll out the dough until around 7.5mm/⅜in thick. Cut a circle of pastry that is around 3cm/¼ in larger than the pie dish containing the filling. Reserve the trimmings for decoration.Brush the rim of the pie dish with a little aquafaba or plant-based milk and place the pastry on top. Press the pastry edges firmly to seal and trim off any excess with a knife. Brush the pastry all over with aquafaba or milk. Use the trimmings to make decorations for the pie. Brush with more aquafaba or milk. Bake the pie for 45–50 minutes, or until the pastry is pale golden brown and the filling is hot. Serve with freshly cooked green vegetables and mash. Put the dried mushrooms in a small bowl and pour the just-boiled water over the top. Set aside. Put the dried mushrooms in a small bowl and pour the just-boiled water over the top. Set aside. Heat 2 tablespoons of oil in a large non-stick frying pan. Fry the shallots and onion over a medium heat for 10-12 minutes, or until softened and lightly browned, stirring occasionally. Add the garlic and cook for a few seconds more. Tip into a bowl and set aside. Heat 2 tablespoons of oil in a large non-stick frying pan. Fry the shallots and onion over a medium heat for 10-12 minutes, or until softened and lightly browned, stirring occasionally. Add the garlic and cook for a few seconds more. Tip into a bowl and set aside. Heat the remaining oil in the same frying pan and fry the mixed mushrooms for 5 minutes, or until lightly browned. Heat the remaining oil in the same frying pan and fry the mixed mushrooms for 5 minutes, or until lightly browned. Stir in the soaked mushrooms and their liquor, the ale, crumbled stock cube, tomato purée, redcurrant jelly, brown sugar, thyme and bay leaves. Add the shallots and onions back into the pan. Season with a good pinch of salt and lots of ground black pepper. Stir in the soaked mushrooms and their liquor, the ale, crumbled stock cube, tomato purée, redcurrant jelly, brown sugar, thyme and bay leaves. Add the shallots and onions back into the pan. Season with a good pinch of salt and lots of ground black pepper. Bring the liquid to a gentle simmer and cook for 15–20 minutes, stirring occasionally. Mix the water with the cornflour in a small bowl until smooth, and stir into the mushroom mixture. Cook for 1–2 minutes or until the sauce thickens, stirring. Stir in the chestnuts and season to taste. Bring the liquid to a gentle simmer and cook for 15–20 minutes, stirring occasionally. Mix the water with the cornflour in a small bowl until smooth, and stir into the mushroom mixture. Cook for 1–2 minutes or until the sauce thickens, stirring. Stir in the chestnuts and season to taste. Spoon the mushroom mixture into a 1.5 litre/2½ pint pie dish and leave to cool before topping with pastry. Spoon the mushroom mixture into a 1.5 litre/2½ pint pie dish and leave to cool before topping with pastry. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the pastry, mix the flour and salt in a large bowl. Add the sunflower oil and rub into the flour first with a fork and then with your fingertips until the mixture resembles breadcrumbs. Don’t let the mixture come together in a ball, it should remain in damp, flaky pieces. To make the pastry, mix the flour and salt in a large bowl. Add the sunflower oil and rub into the flour first with a fork and then with your fingertips until the mixture resembles breadcrumbs. Don’t let the mixture come together in a ball, it should remain in damp, flaky pieces. Add the cold water and mix with a fork and then your hands until the dough comes together and forms a smooth ball. Add the cold water and mix with a fork and then your hands until the dough comes together and forms a smooth ball. Dust a work surface with flour. Dust a rolling pin with a little more flour, then roll out the dough until around 7.5mm/⅜in thick. Cut a circle of pastry that is around 3cm/¼ in larger than the pie dish containing the filling. Reserve the trimmings for decoration. Dust a work surface with flour. Dust a rolling pin with a little more flour, then roll out the dough until around 7.5mm/⅜in thick. Cut a circle of pastry that is around 3cm/¼ in larger than the pie dish containing the filling. Reserve the trimmings for decoration. Brush the rim of the pie dish with a little aquafaba or plant-based milk and place the pastry on top. Press the pastry edges firmly to seal and trim off any excess with a knife. Brush the pastry all over with aquafaba or milk. Brush the rim of the pie dish with a little aquafaba or plant-based milk and place the pastry on top. Press the pastry edges firmly to seal and trim off any excess with a knife. Brush the pastry all over with aquafaba or milk. Use the trimmings to make decorations for the pie. Brush with more aquafaba or milk. Use the trimmings to make decorations for the pie. Brush with more aquafaba or milk. Bake the pie for 45–50 minutes, or until the pastry is pale golden brown and the filling is hot. Serve with freshly cooked green vegetables and mash. Bake the pie for 45–50 minutes, or until the pastry is pale golden brown and the filling is hot. Serve with freshly cooked green vegetables and mash. | {
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"title": "Mushroom and ale pie recipe",
"content": "Put the dried mushrooms in a small bowl and pour the just-boiled water over the top. Set aside.Heat 2 tablespoons of oil in a large non-stick frying pan. Fry the shallots and onion over a medium heat for 10-12 minutes, or until softened and lightly browned, stirring occasionally. Add the garlic and cook for a few seconds more. Tip into a bowl and set aside. Heat the remaining oil in the same frying pan and fry the mixed mushrooms for 5 minutes, or until lightly browned. Stir in the soaked mushrooms and their liquor, the ale, crumbled stock cube, tomato purée, redcurrant jelly, brown sugar, thyme and bay leaves. Add the shallots and onions back into the pan. Season with a good pinch of salt and lots of ground black pepper.Bring the liquid to a gentle simmer and cook for 15–20 minutes, stirring occasionally. Mix the water with the cornflour in a small bowl until smooth, and stir into the mushroom mixture. Cook for 1–2 minutes or until the sauce thickens, stirring. Stir in the chestnuts and season to taste.Spoon the mushroom mixture into a 1.5 litre/2½ pint pie dish and leave to cool before topping with pastry.Preheat the oven to 200C/180C Fan/Gas 6. To make the pastry, mix the flour and salt in a large bowl. Add the sunflower oil and rub into the flour first with a fork and then with your fingertips until the mixture resembles breadcrumbs. Don’t let the mixture come together in a ball, it should remain in damp, flaky pieces.Add the cold water and mix with a fork and then your hands until the dough comes together and forms a smooth ball. Dust a work surface with flour. Dust a rolling pin with a little more flour, then roll out the dough until around 7.5mm/⅜in thick. Cut a circle of pastry that is around 3cm/¼ in larger than the pie dish containing the filling. Reserve the trimmings for decoration.Brush the rim of the pie dish with a little aquafaba or plant-based milk and place the pastry on top. Press the pastry edges firmly to seal and trim off any excess with a knife. Brush the pastry all over with aquafaba or milk. Use the trimmings to make decorations for the pie. Brush with more aquafaba or milk. Bake the pie for 45–50 minutes, or until the pastry is pale golden brown and the filling is hot. Serve with freshly cooked green vegetables and mash. Put the dried mushrooms in a small bowl and pour the just-boiled water over the top. Set aside. Put the dried mushrooms in a small bowl and pour the just-boiled water over the top. Set aside. Heat 2 tablespoons of oil in a large non-stick frying pan. Fry the shallots and onion over a medium heat for 10-12 minutes, or until softened and lightly browned, stirring occasionally. Add the garlic and cook for a few seconds more. Tip into a bowl and set aside. Heat 2 tablespoons of oil in a large non-stick frying pan. Fry the shallots and onion over a medium heat for 10-12 minutes, or until softened and lightly browned, stirring occasionally. Add the garlic and cook for a few seconds more. Tip into a bowl and set aside. Heat the remaining oil in the same frying pan and fry the mixed mushrooms for 5 minutes, or until lightly browned. Heat the remaining oil in the same frying pan and fry the mixed mushrooms for 5 minutes, or until lightly browned. Stir in the soaked mushrooms and their liquor, the ale, crumbled stock cube, tomato purée, redcurrant jelly, brown sugar, thyme and bay leaves. Add the shallots and onions back into the pan. Season with a good pinch of salt and lots of ground black pepper. Stir in the soaked mushrooms and their liquor, the ale, crumbled stock cube, tomato purée, redcurrant jelly, brown sugar, thyme and bay leaves. Add the shallots and onions back into the pan. Season with a good pinch of salt and lots of ground black pepper. Bring the liquid to a gentle simmer and cook for 15–20 minutes, stirring occasionally. Mix the water with the cornflour in a small bowl until smooth, and stir into the mushroom mixture. Cook for 1–2 minutes or until the sauce thickens, stirring. Stir in the chestnuts and season to taste. Bring the liquid to a gentle simmer and cook for 15–20 minutes, stirring occasionally. Mix the water with the cornflour in a small bowl until smooth, and stir into the mushroom mixture. Cook for 1–2 minutes or until the sauce thickens, stirring. Stir in the chestnuts and season to taste. Spoon the mushroom mixture into a 1.5 litre/2½ pint pie dish and leave to cool before topping with pastry. Spoon the mushroom mixture into a 1.5 litre/2½ pint pie dish and leave to cool before topping with pastry. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the pastry, mix the flour and salt in a large bowl. Add the sunflower oil and rub into the flour first with a fork and then with your fingertips until the mixture resembles breadcrumbs. Don’t let the mixture come together in a ball, it should remain in damp, flaky pieces. To make the pastry, mix the flour and salt in a large bowl. Add the sunflower oil and rub into the flour first with a fork and then with your fingertips until the mixture resembles breadcrumbs. Don’t let the mixture come together in a ball, it should remain in damp, flaky pieces. Add the cold water and mix with a fork and then your hands until the dough comes together and forms a smooth ball. Add the cold water and mix with a fork and then your hands until the dough comes together and forms a smooth ball. Dust a work surface with flour. Dust a rolling pin with a little more flour, then roll out the dough until around 7.5mm/⅜in thick. Cut a circle of pastry that is around 3cm/¼ in larger than the pie dish containing the filling. Reserve the trimmings for decoration. Dust a work surface with flour. Dust a rolling pin with a little more flour, then roll out the dough until around 7.5mm/⅜in thick. Cut a circle of pastry that is around 3cm/¼ in larger than the pie dish containing the filling. Reserve the trimmings for decoration. Brush the rim of the pie dish with a little aquafaba or plant-based milk and place the pastry on top. Press the pastry edges firmly to seal and trim off any excess with a knife. Brush the pastry all over with aquafaba or milk. Brush the rim of the pie dish with a little aquafaba or plant-based milk and place the pastry on top. Press the pastry edges firmly to seal and trim off any excess with a knife. Brush the pastry all over with aquafaba or milk. Use the trimmings to make decorations for the pie. Brush with more aquafaba or milk. Use the trimmings to make decorations for the pie. Brush with more aquafaba or milk. Bake the pie for 45–50 minutes, or until the pastry is pale golden brown and the filling is hot. Serve with freshly cooked green vegetables and mash. Bake the pie for 45–50 minutes, or until the pastry is pale golden brown and the filling is hot. Serve with freshly cooked green vegetables and mash."
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} | dc757d7a48bc9a01db8130dc1f83ddef6230a2e7a32cd91a73a62b72855a3768 | Brussels sprouts with chestnuts and pancetta recipe
An average of 4.9 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sprouts_with_chestnuts_87565_16x9.jpg Mary Berry's Brussels sprouts with bacon or pancetta and chestnuts make a lovely alternative to the boiled or steamed varieties at Christmas. 900g/2lb small Brussels sprouts50g/1¾oz butter200g/7oz thinly sliced pancetta or bacon, cut into small pieces1 onion, finely chopped225g/8oz frozen chestnuts, defrosted and halvedsalt and freshly ground black pepper 900g/2lb small Brussels sprouts 50g/1¾oz butter 200g/7oz thinly sliced pancetta or bacon, cut into small pieces 1 onion, finely chopped 225g/8oz frozen chestnuts, defrosted and halved salt and freshly ground black pepper Method Remove the outer leaves from the sprouts, trim the base of each one and cut in half from top to bottom, through the root. Cook the prepared sprouts in boiling salted water for 3-4 minutes, or until nearly tender. Drain and refresh in a bowl of cold water to retain their bright-green colour. Heat half of the butter in a large frying pan over a medium heat. When the butter is foaming, add the pancetta and fry for 3-4 minutes, or until crisp. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Heat the remaining butter in the same pan. Add the onion and chestnuts and fry for 8-10 minutes, or until the onion has softened. Stir in the cooked pancetta.Drain the sprouts well, then stir them into the pancetta, chestnut and onion mixture. Season, to taste, with salt and freshly ground black pepper. Serve piping hot alongside roast turkey with all the trimmings. Remove the outer leaves from the sprouts, trim the base of each one and cut in half from top to bottom, through the root. Cook the prepared sprouts in boiling salted water for 3-4 minutes, or until nearly tender. Drain and refresh in a bowl of cold water to retain their bright-green colour. Remove the outer leaves from the sprouts, trim the base of each one and cut in half from top to bottom, through the root. Cook the prepared sprouts in boiling salted water for 3-4 minutes, or until nearly tender. Drain and refresh in a bowl of cold water to retain their bright-green colour. Heat half of the butter in a large frying pan over a medium heat. When the butter is foaming, add the pancetta and fry for 3-4 minutes, or until crisp. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Heat half of the butter in a large frying pan over a medium heat. When the butter is foaming, add the pancetta and fry for 3-4 minutes, or until crisp. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Heat the remaining butter in the same pan. Add the onion and chestnuts and fry for 8-10 minutes, or until the onion has softened. Stir in the cooked pancetta. Heat the remaining butter in the same pan. Add the onion and chestnuts and fry for 8-10 minutes, or until the onion has softened. Stir in the cooked pancetta. Drain the sprouts well, then stir them into the pancetta, chestnut and onion mixture. Season, to taste, with salt and freshly ground black pepper. Serve piping hot alongside roast turkey with all the trimmings. Drain the sprouts well, then stir them into the pancetta, chestnut and onion mixture. Season, to taste, with salt and freshly ground black pepper. Serve piping hot alongside roast turkey with all the trimmings. Recipe tips The pancetta and chestnuts can be fried up to 6 hours ahead - fry them again for 1-2 minutes before adding the freshly cooked Brussels sprouts. Ensure that the sprouts are at room temperature when you add them to the pan - if they are added straight from the fridge, they take too long to heat through. This dish is best eaten freshly cooked, but leftovers can be stored in the fridge for one day. | {
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"title": "Brussels sprouts with chestnuts and pancetta recipe",
"content": "An average of 4.9 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sprouts_with_chestnuts_87565_16x9.jpg Mary Berry's Brussels sprouts with bacon or pancetta and chestnuts make a lovely alternative to the boiled or steamed varieties at Christmas. 900g/2lb small Brussels sprouts50g/1¾oz butter200g/7oz thinly sliced pancetta or bacon, cut into small pieces1 onion, finely chopped225g/8oz frozen chestnuts, defrosted and halvedsalt and freshly ground black pepper 900g/2lb small Brussels sprouts 50g/1¾oz butter 200g/7oz thinly sliced pancetta or bacon, cut into small pieces 1 onion, finely chopped 225g/8oz frozen chestnuts, defrosted and halved salt and freshly ground black pepper Method Remove the outer leaves from the sprouts, trim the base of each one and cut in half from top to bottom, through the root. Cook the prepared sprouts in boiling salted water for 3-4 minutes, or until nearly tender. Drain and refresh in a bowl of cold water to retain their bright-green colour. Heat half of the butter in a large frying pan over a medium heat. When the butter is foaming, add the pancetta and fry for 3-4 minutes, or until crisp. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Heat the remaining butter in the same pan. Add the onion and chestnuts and fry for 8-10 minutes, or until the onion has softened. Stir in the cooked pancetta.Drain the sprouts well, then stir them into the pancetta, chestnut and onion mixture. Season, to taste, with salt and freshly ground black pepper. Serve piping hot alongside roast turkey with all the trimmings. Remove the outer leaves from the sprouts, trim the base of each one and cut in half from top to bottom, through the root. Cook the prepared sprouts in boiling salted water for 3-4 minutes, or until nearly tender. Drain and refresh in a bowl of cold water to retain their bright-green colour. Remove the outer leaves from the sprouts, trim the base of each one and cut in half from top to bottom, through the root. Cook the prepared sprouts in boiling salted water for 3-4 minutes, or until nearly tender. Drain and refresh in a bowl of cold water to retain their bright-green colour. Heat half of the butter in a large frying pan over a medium heat. When the butter is foaming, add the pancetta and fry for 3-4 minutes, or until crisp. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Heat half of the butter in a large frying pan over a medium heat. When the butter is foaming, add the pancetta and fry for 3-4 minutes, or until crisp. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Heat the remaining butter in the same pan. Add the onion and chestnuts and fry for 8-10 minutes, or until the onion has softened. Stir in the cooked pancetta. Heat the remaining butter in the same pan. Add the onion and chestnuts and fry for 8-10 minutes, or until the onion has softened. Stir in the cooked pancetta. Drain the sprouts well, then stir them into the pancetta, chestnut and onion mixture. Season, to taste, with salt and freshly ground black pepper. Serve piping hot alongside roast turkey with all the trimmings. Drain the sprouts well, then stir them into the pancetta, chestnut and onion mixture. Season, to taste, with salt and freshly ground black pepper. Serve piping hot alongside roast turkey with all the trimmings. Recipe tips The pancetta and chestnuts can be fried up to 6 hours ahead - fry them again for 1-2 minutes before adding the freshly cooked Brussels sprouts. Ensure that the sprouts are at room temperature when you add them to the pan - if they are added straight from the fridge, they take too long to heat through. This dish is best eaten freshly cooked, but leftovers can be stored in the fridge for one day."
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} | 5195595dbc5c2f83913004ceffbbafde0aafb45fcc0e75fccf80654fb582ee09 | Raymond Blanc's roast turkey recipe
Remove the turkey from the fridge and bring to room temperature - this will take at least an hour. When you are ready to cook, preheat the oven to 230C/220C Fan/Gas 8. Heat the rapeseed oil in a large, heavy-based roasting tray on the stove top. Add the chopped turkey wings and neck and fry for 8-10 minutes, turning the pieces over every 2-3 minutes, or until evenly browned all over.Meanwhile, in a small bowl, soften the butter with the back of a dessert spoon, then season with the salt and freshly ground white pepper. Using a pastry brush or your hands, smear the seasoned butter all over the turkey. Add any remaining butter to the roasting tray once the chopped wings and neck have browned.Place the turkey on top of the wing and neck pieces, then roast in the oven for 30 minutes. Remove the turkey from the oven and baste all over with the cooking juices.Reduce the oven temperature to 160C/150C Fan/Gas 3.Pour the water into the roasting tray, then return the turkey to the oven and continue to cook for a further 1 hour, basting the bird with the cooking juices every 20 minutes (do this quickly to prevent the heat escaping from the oven).At the end of the cooking time, test that the turkey is cooked through by inserting a skewer or roasting fork into the thickest part of its thigh; if the juices run clear, the meat is cooked. Alternatively, use a meat thermometer; if cooked, the temperature should be 65C for 10 minutes, or up to 74C for 2 minutes. If the turkey is not fully cooked, return it to the oven until the juices run clear.Remove the turkey from the oven and transfer the bird to a large, deep-sided tray, reserving the roasting tray the turkey was cooked in along with the cooking juices. Set the turkey aside to rest for a minimum of 30 minutes and up to 1½ hours. While the turkey is resting, cook your roast potatoes and vegetable dishes. When you’re almost ready to serve the meal, return the roasting tray used to cook the turkey to the stove top. Bring the cooking juices to the boil over a medium heat, scraping up any burned bits from the bottom of the tray using a wooden spoon. Collect the juices released by the turkey as it was resting and add them to the gravy. Season, to taste, with salt and freshly ground black pepper, if needed.Reduce the heat until the gravy is simmering, then stir in the dissolved arrowroot and cook until the gravy has thickened. Strain the gravy through a fine sieve into a warmed jug. Keep warm.To serve, bring the turkey to the table and carve into slices. Serve with the roast potatoes and vegetables. Pour over the gravy. Remove the turkey from the fridge and bring to room temperature - this will take at least an hour. When you are ready to cook, preheat the oven to 230C/220C Fan/Gas 8. Remove the turkey from the fridge and bring to room temperature - this will take at least an hour. When you are ready to cook, preheat the oven to 230C/220C Fan/Gas 8. Heat the rapeseed oil in a large, heavy-based roasting tray on the stove top. Add the chopped turkey wings and neck and fry for 8-10 minutes, turning the pieces over every 2-3 minutes, or until evenly browned all over. Heat the rapeseed oil in a large, heavy-based roasting tray on the stove top. Add the chopped turkey wings and neck and fry for 8-10 minutes, turning the pieces over every 2-3 minutes, or until evenly browned all over. Meanwhile, in a small bowl, soften the butter with the back of a dessert spoon, then season with the salt and freshly ground white pepper. Using a pastry brush or your hands, smear the seasoned butter all over the turkey. Add any remaining butter to the roasting tray once the chopped wings and neck have browned. Meanwhile, in a small bowl, soften the butter with the back of a dessert spoon, then season with the salt and freshly ground white pepper. Using a pastry brush or your hands, smear the seasoned butter all over the turkey. Add any remaining butter to the roasting tray once the chopped wings and neck have browned. Place the turkey on top of the wing and neck pieces, then roast in the oven for 30 minutes. Remove the turkey from the oven and baste all over with the cooking juices. Place the turkey on top of the wing and neck pieces, then roast in the oven for 30 minutes. Remove the turkey from the oven and baste all over with the cooking juices. Reduce the oven temperature to 160C/150C Fan/Gas 3. Reduce the oven temperature to 160C/150C Fan/Gas 3. Pour the water into the roasting tray, then return the turkey to the oven and continue to cook for a further 1 hour, basting the bird with the cooking juices every 20 minutes (do this quickly to prevent the heat escaping from the oven). Pour the water into the roasting tray, then return the turkey to the oven and continue to cook for a further 1 hour, basting the bird with the cooking juices every 20 minutes (do this quickly to prevent the heat escaping from the oven). At the end of the cooking time, test that the turkey is cooked through by inserting a skewer or roasting fork into the thickest part of its thigh; if the juices run clear, the meat is cooked. Alternatively, use a meat thermometer; if cooked, the temperature should be 65C for 10 minutes, or up to 74C for 2 minutes. If the turkey is not fully cooked, return it to the oven until the juices run clear. At the end of the cooking time, test that the turkey is cooked through by inserting a skewer or roasting fork into the thickest part of its thigh; if the juices run clear, the meat is cooked. Alternatively, use a meat thermometer; if cooked, the temperature should be 65C for 10 minutes, or up to 74C for 2 minutes. If the turkey is not fully cooked, return it to the oven until the juices run clear. Remove the turkey from the oven and transfer the bird to a large, deep-sided tray, reserving the roasting tray the turkey was cooked in along with the cooking juices. Set the turkey aside to rest for a minimum of 30 minutes and up to 1½ hours. While the turkey is resting, cook your roast potatoes and vegetable dishes. Remove the turkey from the oven and transfer the bird to a large, deep-sided tray, reserving the roasting tray the turkey was cooked in along with the cooking juices. Set the turkey aside to rest for a minimum of 30 minutes and up to 1½ hours. While the turkey is resting, cook your roast potatoes and vegetable dishes. When you’re almost ready to serve the meal, return the roasting tray used to cook the turkey to the stove top. Bring the cooking juices to the boil over a medium heat, scraping up any burned bits from the bottom of the tray using a wooden spoon. When you’re almost ready to serve the meal, return the roasting tray used to cook the turkey to the stove top. Bring the cooking juices to the boil over a medium heat, scraping up any burned bits from the bottom of the tray using a wooden spoon. Collect the juices released by the turkey as it was resting and add them to the gravy. Season, to taste, with salt and freshly ground black pepper, if needed. Collect the juices released by the turkey as it was resting and add them to the gravy. Season, to taste, with salt and freshly ground black pepper, if needed. Reduce the heat until the gravy is simmering, then stir in the dissolved arrowroot and cook until the gravy has thickened. Strain the gravy through a fine sieve into a warmed jug. Keep warm. Reduce the heat until the gravy is simmering, then stir in the dissolved arrowroot and cook until the gravy has thickened. Strain the gravy through a fine sieve into a warmed jug. Keep warm. To serve, bring the turkey to the table and carve into slices. Serve with the roast potatoes and vegetables. Pour over the gravy. To serve, bring the turkey to the table and carve into slices. Serve with the roast potatoes and vegetables. Pour over the gravy. | {
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"title": "Raymond Blanc's roast turkey recipe",
"content": "Remove the turkey from the fridge and bring to room temperature - this will take at least an hour. When you are ready to cook, preheat the oven to 230C/220C Fan/Gas 8. Heat the rapeseed oil in a large, heavy-based roasting tray on the stove top. Add the chopped turkey wings and neck and fry for 8-10 minutes, turning the pieces over every 2-3 minutes, or until evenly browned all over.Meanwhile, in a small bowl, soften the butter with the back of a dessert spoon, then season with the salt and freshly ground white pepper. Using a pastry brush or your hands, smear the seasoned butter all over the turkey. Add any remaining butter to the roasting tray once the chopped wings and neck have browned.Place the turkey on top of the wing and neck pieces, then roast in the oven for 30 minutes. Remove the turkey from the oven and baste all over with the cooking juices.Reduce the oven temperature to 160C/150C Fan/Gas 3.Pour the water into the roasting tray, then return the turkey to the oven and continue to cook for a further 1 hour, basting the bird with the cooking juices every 20 minutes (do this quickly to prevent the heat escaping from the oven).At the end of the cooking time, test that the turkey is cooked through by inserting a skewer or roasting fork into the thickest part of its thigh; if the juices run clear, the meat is cooked. Alternatively, use a meat thermometer; if cooked, the temperature should be 65C for 10 minutes, or up to 74C for 2 minutes. If the turkey is not fully cooked, return it to the oven until the juices run clear.Remove the turkey from the oven and transfer the bird to a large, deep-sided tray, reserving the roasting tray the turkey was cooked in along with the cooking juices. Set the turkey aside to rest for a minimum of 30 minutes and up to 1½ hours. While the turkey is resting, cook your roast potatoes and vegetable dishes. When you’re almost ready to serve the meal, return the roasting tray used to cook the turkey to the stove top. Bring the cooking juices to the boil over a medium heat, scraping up any burned bits from the bottom of the tray using a wooden spoon. Collect the juices released by the turkey as it was resting and add them to the gravy. Season, to taste, with salt and freshly ground black pepper, if needed.Reduce the heat until the gravy is simmering, then stir in the dissolved arrowroot and cook until the gravy has thickened. Strain the gravy through a fine sieve into a warmed jug. Keep warm.To serve, bring the turkey to the table and carve into slices. Serve with the roast potatoes and vegetables. Pour over the gravy. Remove the turkey from the fridge and bring to room temperature - this will take at least an hour. When you are ready to cook, preheat the oven to 230C/220C Fan/Gas 8. Remove the turkey from the fridge and bring to room temperature - this will take at least an hour. When you are ready to cook, preheat the oven to 230C/220C Fan/Gas 8. Heat the rapeseed oil in a large, heavy-based roasting tray on the stove top. Add the chopped turkey wings and neck and fry for 8-10 minutes, turning the pieces over every 2-3 minutes, or until evenly browned all over. Heat the rapeseed oil in a large, heavy-based roasting tray on the stove top. Add the chopped turkey wings and neck and fry for 8-10 minutes, turning the pieces over every 2-3 minutes, or until evenly browned all over. Meanwhile, in a small bowl, soften the butter with the back of a dessert spoon, then season with the salt and freshly ground white pepper. Using a pastry brush or your hands, smear the seasoned butter all over the turkey. Add any remaining butter to the roasting tray once the chopped wings and neck have browned. Meanwhile, in a small bowl, soften the butter with the back of a dessert spoon, then season with the salt and freshly ground white pepper. Using a pastry brush or your hands, smear the seasoned butter all over the turkey. Add any remaining butter to the roasting tray once the chopped wings and neck have browned. Place the turkey on top of the wing and neck pieces, then roast in the oven for 30 minutes. Remove the turkey from the oven and baste all over with the cooking juices. Place the turkey on top of the wing and neck pieces, then roast in the oven for 30 minutes. Remove the turkey from the oven and baste all over with the cooking juices. Reduce the oven temperature to 160C/150C Fan/Gas 3. Reduce the oven temperature to 160C/150C Fan/Gas 3. Pour the water into the roasting tray, then return the turkey to the oven and continue to cook for a further 1 hour, basting the bird with the cooking juices every 20 minutes (do this quickly to prevent the heat escaping from the oven). Pour the water into the roasting tray, then return the turkey to the oven and continue to cook for a further 1 hour, basting the bird with the cooking juices every 20 minutes (do this quickly to prevent the heat escaping from the oven). At the end of the cooking time, test that the turkey is cooked through by inserting a skewer or roasting fork into the thickest part of its thigh; if the juices run clear, the meat is cooked. Alternatively, use a meat thermometer; if cooked, the temperature should be 65C for 10 minutes, or up to 74C for 2 minutes. If the turkey is not fully cooked, return it to the oven until the juices run clear. At the end of the cooking time, test that the turkey is cooked through by inserting a skewer or roasting fork into the thickest part of its thigh; if the juices run clear, the meat is cooked. Alternatively, use a meat thermometer; if cooked, the temperature should be 65C for 10 minutes, or up to 74C for 2 minutes. If the turkey is not fully cooked, return it to the oven until the juices run clear. Remove the turkey from the oven and transfer the bird to a large, deep-sided tray, reserving the roasting tray the turkey was cooked in along with the cooking juices. Set the turkey aside to rest for a minimum of 30 minutes and up to 1½ hours. While the turkey is resting, cook your roast potatoes and vegetable dishes. Remove the turkey from the oven and transfer the bird to a large, deep-sided tray, reserving the roasting tray the turkey was cooked in along with the cooking juices. Set the turkey aside to rest for a minimum of 30 minutes and up to 1½ hours. While the turkey is resting, cook your roast potatoes and vegetable dishes. When you’re almost ready to serve the meal, return the roasting tray used to cook the turkey to the stove top. Bring the cooking juices to the boil over a medium heat, scraping up any burned bits from the bottom of the tray using a wooden spoon. When you’re almost ready to serve the meal, return the roasting tray used to cook the turkey to the stove top. Bring the cooking juices to the boil over a medium heat, scraping up any burned bits from the bottom of the tray using a wooden spoon. Collect the juices released by the turkey as it was resting and add them to the gravy. Season, to taste, with salt and freshly ground black pepper, if needed. Collect the juices released by the turkey as it was resting and add them to the gravy. Season, to taste, with salt and freshly ground black pepper, if needed. Reduce the heat until the gravy is simmering, then stir in the dissolved arrowroot and cook until the gravy has thickened. Strain the gravy through a fine sieve into a warmed jug. Keep warm. Reduce the heat until the gravy is simmering, then stir in the dissolved arrowroot and cook until the gravy has thickened. Strain the gravy through a fine sieve into a warmed jug. Keep warm. To serve, bring the turkey to the table and carve into slices. Serve with the roast potatoes and vegetables. Pour over the gravy. To serve, bring the turkey to the table and carve into slices. Serve with the roast potatoes and vegetables. Pour over the gravy."
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} | e622b7f65640bed992325bc61b7a00c89d0e1ebb514a77da4b8e80ef388fc16f | Mary Berry's chestnut stuffing recipe
An average of 3.4 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/christmasapricotandc_73428_16x9.jpg It’s definitely worth the effort of making your own stuffing for Christmas dinner, and Mary Berry’s vegetarian chestnut version with apricots is a winner. This recipe is easily doubled. 2 onions, roughly chopped4 sticks celery, finely chopped225g/8oz dried apricots, snipped into small pieces300g/10½oz fresh white breadcrumbs100g/3½oz butter225g/8oz frozen chestnuts, thawed, roughly choppedgenerous bunch fresh parsley, roughly chopped1 tbsp thyme leavessaltfreshly ground black pepper 2 onions, roughly chopped 4 sticks celery, finely chopped 225g/8oz dried apricots, snipped into small pieces 300g/10½oz fresh white breadcrumbs 100g/3½oz butter 225g/8oz frozen chestnuts, thawed, roughly chopped generous bunch fresh parsley, roughly chopped 1 tbsp thyme leaves salt freshly ground black pepper Method Preheat oven 200C/400F/Gas 6. Butter a shallow ovenproof dish.Add 600ml/1 pint water into a pan with the onion, celery and apricots. Bring to the boil, then reduce the heat and simmer for about 5 minutes. Drain and leave to cool. Put the breadcrumbs into a large bowl. Melt half the butter in a frying pan and pour half of this onto the breadcrumbs. Melt the remaining butter in the pan and fry the chestnuts over a medium-high heat until lightly browned. Tip into the bowl with the breadcrumbs. Add the apricots, onion, parsley and thyme to the bowl. Season with salt and pepper.Turn into a buttered, shallow ovenproof dish and bake in a preheated oven for about 25-30 minutes until crisp and hot right through. Preheat oven 200C/400F/Gas 6. Butter a shallow ovenproof dish. Preheat oven 200C/400F/Gas 6. Butter a shallow ovenproof dish. Add 600ml/1 pint water into a pan with the onion, celery and apricots. Bring to the boil, then reduce the heat and simmer for about 5 minutes. Drain and leave to cool. Add 600ml/1 pint water into a pan with the onion, celery and apricots. Bring to the boil, then reduce the heat and simmer for about 5 minutes. Drain and leave to cool. Put the breadcrumbs into a large bowl. Melt half the butter in a frying pan and pour half of this onto the breadcrumbs. Put the breadcrumbs into a large bowl. Melt half the butter in a frying pan and pour half of this onto the breadcrumbs. Melt the remaining butter in the pan and fry the chestnuts over a medium-high heat until lightly browned. Tip into the bowl with the breadcrumbs. Melt the remaining butter in the pan and fry the chestnuts over a medium-high heat until lightly browned. Tip into the bowl with the breadcrumbs. Add the apricots, onion, parsley and thyme to the bowl. Season with salt and pepper. Add the apricots, onion, parsley and thyme to the bowl. Season with salt and pepper. Turn into a buttered, shallow ovenproof dish and bake in a preheated oven for about 25-30 minutes until crisp and hot right through. Turn into a buttered, shallow ovenproof dish and bake in a preheated oven for about 25-30 minutes until crisp and hot right through. Recipe tips To freeze: cool and cover the dish with foil, freeze until Christmas Eve. To thaw: take out the night before using and thaw overnight. Crisp in a hot oven (as above) for about 10-15 minutes. | {
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"title": "Mary Berry's chestnut stuffing recipe",
"content": "An average of 3.4 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/christmasapricotandc_73428_16x9.jpg It’s definitely worth the effort of making your own stuffing for Christmas dinner, and Mary Berry’s vegetarian chestnut version with apricots is a winner. This recipe is easily doubled. 2 onions, roughly chopped4 sticks celery, finely chopped225g/8oz dried apricots, snipped into small pieces300g/10½oz fresh white breadcrumbs100g/3½oz butter225g/8oz frozen chestnuts, thawed, roughly choppedgenerous bunch fresh parsley, roughly chopped1 tbsp thyme leavessaltfreshly ground black pepper 2 onions, roughly chopped 4 sticks celery, finely chopped 225g/8oz dried apricots, snipped into small pieces 300g/10½oz fresh white breadcrumbs 100g/3½oz butter 225g/8oz frozen chestnuts, thawed, roughly chopped generous bunch fresh parsley, roughly chopped 1 tbsp thyme leaves salt freshly ground black pepper Method Preheat oven 200C/400F/Gas 6. Butter a shallow ovenproof dish.Add 600ml/1 pint water into a pan with the onion, celery and apricots. Bring to the boil, then reduce the heat and simmer for about 5 minutes. Drain and leave to cool. Put the breadcrumbs into a large bowl. Melt half the butter in a frying pan and pour half of this onto the breadcrumbs. Melt the remaining butter in the pan and fry the chestnuts over a medium-high heat until lightly browned. Tip into the bowl with the breadcrumbs. Add the apricots, onion, parsley and thyme to the bowl. Season with salt and pepper.Turn into a buttered, shallow ovenproof dish and bake in a preheated oven for about 25-30 minutes until crisp and hot right through. Preheat oven 200C/400F/Gas 6. Butter a shallow ovenproof dish. Preheat oven 200C/400F/Gas 6. Butter a shallow ovenproof dish. Add 600ml/1 pint water into a pan with the onion, celery and apricots. Bring to the boil, then reduce the heat and simmer for about 5 minutes. Drain and leave to cool. Add 600ml/1 pint water into a pan with the onion, celery and apricots. Bring to the boil, then reduce the heat and simmer for about 5 minutes. Drain and leave to cool. Put the breadcrumbs into a large bowl. Melt half the butter in a frying pan and pour half of this onto the breadcrumbs. Put the breadcrumbs into a large bowl. Melt half the butter in a frying pan and pour half of this onto the breadcrumbs. Melt the remaining butter in the pan and fry the chestnuts over a medium-high heat until lightly browned. Tip into the bowl with the breadcrumbs. Melt the remaining butter in the pan and fry the chestnuts over a medium-high heat until lightly browned. Tip into the bowl with the breadcrumbs. Add the apricots, onion, parsley and thyme to the bowl. Season with salt and pepper. Add the apricots, onion, parsley and thyme to the bowl. Season with salt and pepper. Turn into a buttered, shallow ovenproof dish and bake in a preheated oven for about 25-30 minutes until crisp and hot right through. Turn into a buttered, shallow ovenproof dish and bake in a preheated oven for about 25-30 minutes until crisp and hot right through. Recipe tips To freeze: cool and cover the dish with foil, freeze until Christmas Eve. To thaw: take out the night before using and thaw overnight. Crisp in a hot oven (as above) for about 10-15 minutes."
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} | 7fa2bcd9cd35f6b7e087ab3d7d61a058e1fa15ef737ea3acccba800dd6a49760 | Christmas turkey gravy recipe
You can prepare this turkey gravy ahead, if you remove giblets from the turkey the day before and make the basic stock. Allow to cool thoroughly, chill until the turkey is roasted, then continue as above. What is the secret ingredient for good gravy? The secret to a good gravy is lots of meat juices and a decent stock. A whole bird will produce more juices than a crown or breast joint. Chicken or turkey stock work well. You can make home-made turkey stock using the giblets as in the recipe above, or you can buy it. When you’ve roasted your turkey, remove it to a board or serving platter to rest while you make the gravy. All the brown, sticky juices that are in the roasting tin are what you need to make a good base for your gravy. (Use a nice sturdy roasting tin, so it can go on the hob, or you’ll need to transfer all the juices to a saucepan.) Serve in a warmed jug, to help keep the gravy warm. What to do if the gravy gets lumpy? If your gravy goes lumpy, simply pour it through a sieve into a clean saucepan and return to the hob. Bring back to a gentle simmer, stirring, then serve as normal. How to make turkey gravy taste better? Try frying a sliced onion in a little butter before adding the stock for an extra rich flavour. Strain through a fine sieve before serving. After adding the stock, you can add a dash of wine, port, or red currant jelly, if you like. Make sure you season well with freshly ground black pepper and salt. Supplement your home-made gravy with a spoonful of turkey gravy granules to add a richer flavour and colour, if you like. How to darken turkey gravy? To deepen the colour of turkey, or any gravy, use a few drops of gravy browning. It is sold in small bottles in some supermarkets and online. A little dark soy sauce makes a good alternative and a teaspoon of yeast extract, such as Marmite, can also help. What is the best thickener for turkey gravy? If you want to thicken a turkey gravy you’ve already made, it’s best to do it with cornflour. Simply put a tablespoon of cornflour in a small bowl and stir in a tablespoon of cold water. Mix until smooth. Stir into your gravy, a little at a time, until the right consistency is reached. If it’s still too thin, do the same thing again. Alternatively, you could mix equal amounts of softened butter and plain flour (known as a beurre manié). Roughly 2 tsp of each works well. Drop small balls of the paste into the gravy and whisk well. It won’t give such a smooth result as cornflour but will help thicken the gravy. You’ll need to pass the gravy through a fine sieve at the end, to remove any stubborn lumps. If your gravy is too thick once you’ve made it – or you want it to stretch a little further – add extra stock or water. You can make the stock with a chicken stock cube if you don’t have any turkey stock left. How long does homemade turkey gravy last? Homemade turkey gravy will keep well in the fridge for a couple of days or can be frozen for up to 3 months. Pour cooled gravy into a lidded container, leaving a gap of around 2cm/¾in at the top to allow for expansion. Cover, label and freeze. Thaw overnight in the fridge and either reheat in a saucepan over a low heat – adding an extra dash of water if necessary – or in a microwave for 2–3 minutes, stirring halfway. Gravy should always be reheated until piping hot. If you also have leftover turkey from Christmas, you can make into mini roasts for another time. Simply carve the turkey and put into lidded containers – use toughened glass such as Pyrex or foil. Pour leftover gravy generously over each portion, to help keep it moist, then cover, label and freeze for up to 2 months. When you are ready to serve, simply reheat in a microwave or oven from frozen until hot throughout. | {
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"content": "You can prepare this turkey gravy ahead, if you remove giblets from the turkey the day before and make the basic stock. Allow to cool thoroughly, chill until the turkey is roasted, then continue as above. What is the secret ingredient for good gravy? The secret to a good gravy is lots of meat juices and a decent stock. A whole bird will produce more juices than a crown or breast joint. Chicken or turkey stock work well. You can make home-made turkey stock using the giblets as in the recipe above, or you can buy it. When you’ve roasted your turkey, remove it to a board or serving platter to rest while you make the gravy. All the brown, sticky juices that are in the roasting tin are what you need to make a good base for your gravy. (Use a nice sturdy roasting tin, so it can go on the hob, or you’ll need to transfer all the juices to a saucepan.) Serve in a warmed jug, to help keep the gravy warm. What to do if the gravy gets lumpy? If your gravy goes lumpy, simply pour it through a sieve into a clean saucepan and return to the hob. Bring back to a gentle simmer, stirring, then serve as normal. How to make turkey gravy taste better? Try frying a sliced onion in a little butter before adding the stock for an extra rich flavour. Strain through a fine sieve before serving. After adding the stock, you can add a dash of wine, port, or red currant jelly, if you like. Make sure you season well with freshly ground black pepper and salt. Supplement your home-made gravy with a spoonful of turkey gravy granules to add a richer flavour and colour, if you like. How to darken turkey gravy? To deepen the colour of turkey, or any gravy, use a few drops of gravy browning. It is sold in small bottles in some supermarkets and online. A little dark soy sauce makes a good alternative and a teaspoon of yeast extract, such as Marmite, can also help. What is the best thickener for turkey gravy? If you want to thicken a turkey gravy you’ve already made, it’s best to do it with cornflour. Simply put a tablespoon of cornflour in a small bowl and stir in a tablespoon of cold water. Mix until smooth. Stir into your gravy, a little at a time, until the right consistency is reached. If it’s still too thin, do the same thing again. Alternatively, you could mix equal amounts of softened butter and plain flour (known as a beurre manié). Roughly 2 tsp of each works well. Drop small balls of the paste into the gravy and whisk well. It won’t give such a smooth result as cornflour but will help thicken the gravy. You’ll need to pass the gravy through a fine sieve at the end, to remove any stubborn lumps. If your gravy is too thick once you’ve made it – or you want it to stretch a little further – add extra stock or water. You can make the stock with a chicken stock cube if you don’t have any turkey stock left. How long does homemade turkey gravy last? Homemade turkey gravy will keep well in the fridge for a couple of days or can be frozen for up to 3 months. Pour cooled gravy into a lidded container, leaving a gap of around 2cm/¾in at the top to allow for expansion. Cover, label and freeze. Thaw overnight in the fridge and either reheat in a saucepan over a low heat – adding an extra dash of water if necessary – or in a microwave for 2–3 minutes, stirring halfway. Gravy should always be reheated until piping hot. If you also have leftover turkey from Christmas, you can make into mini roasts for another time. Simply carve the turkey and put into lidded containers – use toughened glass such as Pyrex or foil. Pour leftover gravy generously over each portion, to help keep it moist, then cover, label and freeze for up to 2 months. When you are ready to serve, simply reheat in a microwave or oven from frozen until hot throughout."
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} | 097b43d63305705feec1aeb923e172299f635dc6ea963112b8f3dae6628d3836 | Mary Berry's Christmas roast turkey recipe
Cooking times for turkeys vary significantly depending on how a turkey has been reared and its breed. A top-quality free-range turkey serving 12 people can take as little as 2¼ hours (as specified by Mary in this recipe), whereas a heavier breasted turkey weighing the same might be as much as 3½ hours. It’s best to check the guidelines on the pack, supplier’s website or ask your butcher. Alternatively, invest in a digital food thermometer (the internal temperature at the thickest part of the meat should reach 70C). Be aware that adding stuffing to the neck of the bird will also increase the cooking time. You can prepare the turkey up to 12 hours ahead of cooking. Follow the recipe up until the turkey is in the roasting tin then cover and chill in the fridge until ready to roast. How long does it take to defrost a turkey? It will take around 48 hours to defrost a whole turkey in the fridge, but this will vary according to the weight, so check the packaging. If there are no guidelines on the packaging, aim to defrost for 10 –12 hours per kg. You may see instructions about defrosting in a cool room, but this is not recommended by the Food Standards Agency as it can lead to food safety issues. Ideally, keep the turkey in its original packaging and put in a tray or roasting tin at the bottom of your fridge. The tray will catch any drips. If your fridge is bursting with other Christmas goodies, see if any of your guests can ‘host’ your turkey until Christmas morning. Do you put water in the bottom of a roasting pan for turkey? If you are cooking your turkey on a rack inside a roasting tin, it can be helpful to add water or stock to the tin to stop the juices burning. If your turkey is sitting directly on the base of the tin, this isn’t necessary. What is the best temperature to cook a turkey? Turkey cooks well in a preheated oven at 180C/160C Fan/Gas 4. Fan ovens are more efficient at maintaining even temperatures, so they typically cook at lower temperatures. If you are roasting lots of vegetables in the oven at the same time, the oven temperature will fluctuate and could extend your turkey cooking time. Should a turkey be covered or uncovered when roasting? If the turkey breast is well protected (such as with a thick layer of butter, slices of lemon or orange) it can cook without covering. Use foil to cover if it begins to overbrown. If you have topped your turkey breast with rashers of bacon, it is best to cover with non-stick baking paper and foil or the bacon will burn. Remove the covering for the last 30 minutes or so, to allow the bacon to crisp up. Can you cook turkey the day before? If you know that your oven is going to be working flat out on Christmas Day and space is at a premium, you could consider cooking the turkey the day before. Roast according to the recipe then leave to rest and cool, uncovered, for around an hour. Carve the turkey and place the slices in a large shallow ovenproof dish. Cover and chill overnight. Make the gravy, cool and cover and chill. Roughly an hour before serving, drizzle the turkey with a little gravy or turkey stock (or chicken stock), then cover tightly in foil and reheat in the oven at around 180C/160C Fan/Gas 4 for around 45 minutes, or until piping hot throughout. You need to turn the slices over halfway through, depending on how much you are reheating. Alternatively, you could reheat the turkey with some gravy or stock to help keep it moist, in the microwave. This is best done in batches on a covered microwavable plate, turning regularly. Turkey can also be reheated on a covered heatproof plate above a pan of simmering water, or in a steamer. | {
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"content": "Cooking times for turkeys vary significantly depending on how a turkey has been reared and its breed. A top-quality free-range turkey serving 12 people can take as little as 2¼ hours (as specified by Mary in this recipe), whereas a heavier breasted turkey weighing the same might be as much as 3½ hours. It’s best to check the guidelines on the pack, supplier’s website or ask your butcher. Alternatively, invest in a digital food thermometer (the internal temperature at the thickest part of the meat should reach 70C). Be aware that adding stuffing to the neck of the bird will also increase the cooking time. You can prepare the turkey up to 12 hours ahead of cooking. Follow the recipe up until the turkey is in the roasting tin then cover and chill in the fridge until ready to roast. How long does it take to defrost a turkey? It will take around 48 hours to defrost a whole turkey in the fridge, but this will vary according to the weight, so check the packaging. If there are no guidelines on the packaging, aim to defrost for 10 –12 hours per kg. You may see instructions about defrosting in a cool room, but this is not recommended by the Food Standards Agency as it can lead to food safety issues. Ideally, keep the turkey in its original packaging and put in a tray or roasting tin at the bottom of your fridge. The tray will catch any drips. If your fridge is bursting with other Christmas goodies, see if any of your guests can ‘host’ your turkey until Christmas morning. Do you put water in the bottom of a roasting pan for turkey? If you are cooking your turkey on a rack inside a roasting tin, it can be helpful to add water or stock to the tin to stop the juices burning. If your turkey is sitting directly on the base of the tin, this isn’t necessary. What is the best temperature to cook a turkey? Turkey cooks well in a preheated oven at 180C/160C Fan/Gas 4. Fan ovens are more efficient at maintaining even temperatures, so they typically cook at lower temperatures. If you are roasting lots of vegetables in the oven at the same time, the oven temperature will fluctuate and could extend your turkey cooking time. Should a turkey be covered or uncovered when roasting? If the turkey breast is well protected (such as with a thick layer of butter, slices of lemon or orange) it can cook without covering. Use foil to cover if it begins to overbrown. If you have topped your turkey breast with rashers of bacon, it is best to cover with non-stick baking paper and foil or the bacon will burn. Remove the covering for the last 30 minutes or so, to allow the bacon to crisp up. Can you cook turkey the day before? If you know that your oven is going to be working flat out on Christmas Day and space is at a premium, you could consider cooking the turkey the day before. Roast according to the recipe then leave to rest and cool, uncovered, for around an hour. Carve the turkey and place the slices in a large shallow ovenproof dish. Cover and chill overnight. Make the gravy, cool and cover and chill. Roughly an hour before serving, drizzle the turkey with a little gravy or turkey stock (or chicken stock), then cover tightly in foil and reheat in the oven at around 180C/160C Fan/Gas 4 for around 45 minutes, or until piping hot throughout. You need to turn the slices over halfway through, depending on how much you are reheating. Alternatively, you could reheat the turkey with some gravy or stock to help keep it moist, in the microwave. This is best done in batches on a covered microwavable plate, turning regularly. Turkey can also be reheated on a covered heatproof plate above a pan of simmering water, or in a steamer."
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} | b53daea2b878c9c70111e53f416a75ae76fd90c21fb213a31dd1f741c7da353a | Honey-glazed gammon recipe
Gammon joint cooking time: Simmer 20 minutes per 500g/1lb 2oz If the gammon is to be served cold, remove the joint from the fridge and allow to come to room temperature for 30 minutes. Should I soak gammon before cooking? Soaking used to be an essential step due to the heavy salting used to preserve the meat. In the UK, supermarket gammon is unlikely to need any additional soaking, but a more artisanal one, or a ham from a butcher, could well need soaking before cooking. To be sure, cut a small piece from one end of the gammon and quickly fry for just a couple of minutes on each side, then taste. If it is very salty, the gammon will need soaking in a large pan of cold water for 8–12 hours (this should be done in the fridge). If not too salty, it can be brought to the boil in a pan of water, then drained and refreshed with more water before starting the cooking process. Make ahead and freezing tips Gammon can be cooked ahead and then served cold or reheated to serve. Once cooked and cooled, cover with cling film (or baking paper and foil) and chill in the fridge. Don’t carve ahead of time or the meat could dry out. Remove the joint from the fridge roughly 30 minutes before you need to carve it. Cut into slices and place on large microwavable plates. Sprinkle with a little water, cover and reheat in the microwave on HIGH, turning the meat every 90 seconds. Eight slices of ham will take 3–4 minutes to reheat. You can also reheat the sliced ham in an oven. Put the ham on a rack sat in a roasting tin. Add around 200ml/7fl oz of just-boiled water to the tin, cover tightly with foil and place in an oven set to 200C/180C Fan/Gas 6 for around 20 minutes. The steam created will help keep the ham moist. Keep leftover ham, uncarved as much as possible, in the fridge and carve as needed. Ham can also be wrapped tightly in foil and frozen for up to 1 month. Defrost overnight in the fridge and use for cooked dishes such as pasta bake, or ham and pea soup. Do I have to boil gammon before roasting? It’s not essential to boil a gammon before roasting, but it’s almost certain to result in a more succulent ham. Aim to simmer the gammon for 20 minutes per 500g/1lb in a large saucepan, then roast for a further 20–25 minutes, or until the fat is browned and any glaze is glossy. If you do decide to roast only, aim to cook at 180C/160C Fan/Gas 4 with around 200ml/7fl oz water at the bottom of the tin. Cover the gammon and the tin tightly with foil to help retain the steam and keep the meat moist. How long does gammon take in the oven? If you cook the gammon in the oven only, it will take 25 minutes per 500g/1lb at 180C/160C Fan/Gas 4. Take it out of the oven and, after cooling for a few minutes, carefully remove the foil and cut off the rind (skin), leaving a thick layer of fat covering the meat. After scoring and glazing, return the meat to the oven and cook at 200C/180C Fan/ Gas 6 for a further 25 minutes. How can I tell if my ham is ready? Make sure it is piping hot throughout or holds a temperature of 70C for 2 minutes using a digital food thermometer. What to serve with gammon? Cooked gammon is delicious served as part of a Christmas lunch, or can make an easy meal for anytime over the festive period. It’s great served with mashed potatoes and parsley sauce, carrots and a green vegetable such as broccoli. It can also be cooled and served with salad and a jacket potato, or carved for freshly made sandwiches with, or without, cheese and a good pickle. What is gammon? Gammon is the name given to ham before it is cooked. The meat comes from the hind leg of a pig and is cured and then either smoked or left unsmoked. It is usually sold without a bone and tied with string, or secured with a net. It must be cooked before serving. | {
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"title": "Honey-glazed gammon recipe",
"content": "Gammon joint cooking time: Simmer 20 minutes per 500g/1lb 2oz If the gammon is to be served cold, remove the joint from the fridge and allow to come to room temperature for 30 minutes. Should I soak gammon before cooking? Soaking used to be an essential step due to the heavy salting used to preserve the meat. In the UK, supermarket gammon is unlikely to need any additional soaking, but a more artisanal one, or a ham from a butcher, could well need soaking before cooking. To be sure, cut a small piece from one end of the gammon and quickly fry for just a couple of minutes on each side, then taste. If it is very salty, the gammon will need soaking in a large pan of cold water for 8–12 hours (this should be done in the fridge). If not too salty, it can be brought to the boil in a pan of water, then drained and refreshed with more water before starting the cooking process. Make ahead and freezing tips Gammon can be cooked ahead and then served cold or reheated to serve. Once cooked and cooled, cover with cling film (or baking paper and foil) and chill in the fridge. Don’t carve ahead of time or the meat could dry out. Remove the joint from the fridge roughly 30 minutes before you need to carve it. Cut into slices and place on large microwavable plates. Sprinkle with a little water, cover and reheat in the microwave on HIGH, turning the meat every 90 seconds. Eight slices of ham will take 3–4 minutes to reheat. You can also reheat the sliced ham in an oven. Put the ham on a rack sat in a roasting tin. Add around 200ml/7fl oz of just-boiled water to the tin, cover tightly with foil and place in an oven set to 200C/180C Fan/Gas 6 for around 20 minutes. The steam created will help keep the ham moist. Keep leftover ham, uncarved as much as possible, in the fridge and carve as needed. Ham can also be wrapped tightly in foil and frozen for up to 1 month. Defrost overnight in the fridge and use for cooked dishes such as pasta bake, or ham and pea soup. Do I have to boil gammon before roasting? It’s not essential to boil a gammon before roasting, but it’s almost certain to result in a more succulent ham. Aim to simmer the gammon for 20 minutes per 500g/1lb in a large saucepan, then roast for a further 20–25 minutes, or until the fat is browned and any glaze is glossy. If you do decide to roast only, aim to cook at 180C/160C Fan/Gas 4 with around 200ml/7fl oz water at the bottom of the tin. Cover the gammon and the tin tightly with foil to help retain the steam and keep the meat moist. How long does gammon take in the oven? If you cook the gammon in the oven only, it will take 25 minutes per 500g/1lb at 180C/160C Fan/Gas 4. Take it out of the oven and, after cooling for a few minutes, carefully remove the foil and cut off the rind (skin), leaving a thick layer of fat covering the meat. After scoring and glazing, return the meat to the oven and cook at 200C/180C Fan/ Gas 6 for a further 25 minutes. How can I tell if my ham is ready? Make sure it is piping hot throughout or holds a temperature of 70C for 2 minutes using a digital food thermometer. What to serve with gammon? Cooked gammon is delicious served as part of a Christmas lunch, or can make an easy meal for anytime over the festive period. It’s great served with mashed potatoes and parsley sauce, carrots and a green vegetable such as broccoli. It can also be cooled and served with salad and a jacket potato, or carved for freshly made sandwiches with, or without, cheese and a good pickle. What is gammon? Gammon is the name given to ham before it is cooked. The meat comes from the hind leg of a pig and is cured and then either smoked or left unsmoked. It is usually sold without a bone and tied with string, or secured with a net. It must be cooked before serving."
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} | c371cd8601f5fb4cdae6d16c0276d76d82ba7001f8ff06731eb3e6edba20b5cc | Pumpkin tortelli with sage and walnut butter recipe
To make the filling, preheat the oven to 200C/180C Fan/Gas 6. Take a large piece of kitchen foil, big enough to completely contain the pumpkin, and put the wedges inside. Drizzle the pumpkin with the oil and season with salt and pepper. Add a couple of tablespoons of water and seal up the foil parcel. Place on a baking tray and roast in the oven for 45 minutes or until soft. Leave to cool, then scrape the pumpkin from the skin and set aside. To make the pasta dough, place the flour in a bowl and crack the eggs into the bowl. Mix until incorporated.Start to knead in the bowl until the dough comes together, then tip onto a work surface and continue kneading for 5 minutes until the dough is smooth and there are no white specks of flour visible. If the dough feels sticky, knead in a small amount of extra flour. Wrap the dough in kitchen foil and chill in the fridge for 30 minutes.Meanwhile, mash the pumpkin roughly with a fork to remove any lumps. Stir in the ricotta until combined. Add the Parmesan, then stir in the mustard fruits until evenly combined.Roll out the pasta dough using a pasta machine. Starting on the widest setting, feed the dough through the machine, narrowing the setting each time until it reaches the second-to-last thinnest setting and the dough is thin and supple. Cut each sheet of pasta into sections that are about 50cm/20in long. On each section, spoon teaspoons of filling in a line that is 2.5cm/1in from the long edge of the pasta section and leaving a generous thumb-width gap between each teaspoon of filling. Brush all the exposed dough with the beaten egg then fold the pasta onto itself, trapping the filling inside. Use a hooked finger to press around the mound of filling, removing any air gaps and sealing the pasta together. Use a fluted pasta wheel to cut the pasta into individual pieces, then neaten the edges if necessary. Bring a saucepan of salted water to the boil and simmer the tortelli for 4–5 minutes or until the pasta parcels rise to the surface. Drain thoroughly, reserving some of the cooking water. To make the butter, melt the butter in a frying pan and cook the walnuts and sage for a couple of minutes until the butter has infused. Add the tortelli to the butter. If it looks at all dry, add a couple of tablespoons of cooking water to the pan to loosen. Divide the tortelli between plates and top with Parmesan. Serve immediately. To make the filling, preheat the oven to 200C/180C Fan/Gas 6. Take a large piece of kitchen foil, big enough to completely contain the pumpkin, and put the wedges inside. To make the filling, preheat the oven to 200C/180C Fan/Gas 6. Take a large piece of kitchen foil, big enough to completely contain the pumpkin, and put the wedges inside. Drizzle the pumpkin with the oil and season with salt and pepper. Add a couple of tablespoons of water and seal up the foil parcel. Place on a baking tray and roast in the oven for 45 minutes or until soft. Leave to cool, then scrape the pumpkin from the skin and set aside. Drizzle the pumpkin with the oil and season with salt and pepper. Add a couple of tablespoons of water and seal up the foil parcel. Place on a baking tray and roast in the oven for 45 minutes or until soft. Leave to cool, then scrape the pumpkin from the skin and set aside. To make the pasta dough, place the flour in a bowl and crack the eggs into the bowl. Mix until incorporated. To make the pasta dough, place the flour in a bowl and crack the eggs into the bowl. Mix until incorporated. Start to knead in the bowl until the dough comes together, then tip onto a work surface and continue kneading for 5 minutes until the dough is smooth and there are no white specks of flour visible. If the dough feels sticky, knead in a small amount of extra flour. Wrap the dough in kitchen foil and chill in the fridge for 30 minutes. Start to knead in the bowl until the dough comes together, then tip onto a work surface and continue kneading for 5 minutes until the dough is smooth and there are no white specks of flour visible. If the dough feels sticky, knead in a small amount of extra flour. Wrap the dough in kitchen foil and chill in the fridge for 30 minutes. Meanwhile, mash the pumpkin roughly with a fork to remove any lumps. Stir in the ricotta until combined. Add the Parmesan, then stir in the mustard fruits until evenly combined. Meanwhile, mash the pumpkin roughly with a fork to remove any lumps. Stir in the ricotta until combined. Add the Parmesan, then stir in the mustard fruits until evenly combined. Roll out the pasta dough using a pasta machine. Starting on the widest setting, feed the dough through the machine, narrowing the setting each time until it reaches the second-to-last thinnest setting and the dough is thin and supple. Roll out the pasta dough using a pasta machine. Starting on the widest setting, feed the dough through the machine, narrowing the setting each time until it reaches the second-to-last thinnest setting and the dough is thin and supple. Cut each sheet of pasta into sections that are about 50cm/20in long. On each section, spoon teaspoons of filling in a line that is 2.5cm/1in from the long edge of the pasta section and leaving a generous thumb-width gap between each teaspoon of filling. Cut each sheet of pasta into sections that are about 50cm/20in long. On each section, spoon teaspoons of filling in a line that is 2.5cm/1in from the long edge of the pasta section and leaving a generous thumb-width gap between each teaspoon of filling. Brush all the exposed dough with the beaten egg then fold the pasta onto itself, trapping the filling inside. Use a hooked finger to press around the mound of filling, removing any air gaps and sealing the pasta together. Use a fluted pasta wheel to cut the pasta into individual pieces, then neaten the edges if necessary. Brush all the exposed dough with the beaten egg then fold the pasta onto itself, trapping the filling inside. Use a hooked finger to press around the mound of filling, removing any air gaps and sealing the pasta together. Use a fluted pasta wheel to cut the pasta into individual pieces, then neaten the edges if necessary. Bring a saucepan of salted water to the boil and simmer the tortelli for 4–5 minutes or until the pasta parcels rise to the surface. Drain thoroughly, reserving some of the cooking water. Bring a saucepan of salted water to the boil and simmer the tortelli for 4–5 minutes or until the pasta parcels rise to the surface. Drain thoroughly, reserving some of the cooking water. To make the butter, melt the butter in a frying pan and cook the walnuts and sage for a couple of minutes until the butter has infused. Add the tortelli to the butter. If it looks at all dry, add a couple of tablespoons of cooking water to the pan to loosen. To make the butter, melt the butter in a frying pan and cook the walnuts and sage for a couple of minutes until the butter has infused. Add the tortelli to the butter. If it looks at all dry, add a couple of tablespoons of cooking water to the pan to loosen. Divide the tortelli between plates and top with Parmesan. Serve immediately. Divide the tortelli between plates and top with Parmesan. Serve immediately. | {
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"title": "Pumpkin tortelli with sage and walnut butter recipe",
"content": "To make the filling, preheat the oven to 200C/180C Fan/Gas 6. Take a large piece of kitchen foil, big enough to completely contain the pumpkin, and put the wedges inside. Drizzle the pumpkin with the oil and season with salt and pepper. Add a couple of tablespoons of water and seal up the foil parcel. Place on a baking tray and roast in the oven for 45 minutes or until soft. Leave to cool, then scrape the pumpkin from the skin and set aside. To make the pasta dough, place the flour in a bowl and crack the eggs into the bowl. Mix until incorporated.Start to knead in the bowl until the dough comes together, then tip onto a work surface and continue kneading for 5 minutes until the dough is smooth and there are no white specks of flour visible. If the dough feels sticky, knead in a small amount of extra flour. Wrap the dough in kitchen foil and chill in the fridge for 30 minutes.Meanwhile, mash the pumpkin roughly with a fork to remove any lumps. Stir in the ricotta until combined. Add the Parmesan, then stir in the mustard fruits until evenly combined.Roll out the pasta dough using a pasta machine. Starting on the widest setting, feed the dough through the machine, narrowing the setting each time until it reaches the second-to-last thinnest setting and the dough is thin and supple. Cut each sheet of pasta into sections that are about 50cm/20in long. On each section, spoon teaspoons of filling in a line that is 2.5cm/1in from the long edge of the pasta section and leaving a generous thumb-width gap between each teaspoon of filling. Brush all the exposed dough with the beaten egg then fold the pasta onto itself, trapping the filling inside. Use a hooked finger to press around the mound of filling, removing any air gaps and sealing the pasta together. Use a fluted pasta wheel to cut the pasta into individual pieces, then neaten the edges if necessary. Bring a saucepan of salted water to the boil and simmer the tortelli for 4–5 minutes or until the pasta parcels rise to the surface. Drain thoroughly, reserving some of the cooking water. To make the butter, melt the butter in a frying pan and cook the walnuts and sage for a couple of minutes until the butter has infused. Add the tortelli to the butter. If it looks at all dry, add a couple of tablespoons of cooking water to the pan to loosen. Divide the tortelli between plates and top with Parmesan. Serve immediately. To make the filling, preheat the oven to 200C/180C Fan/Gas 6. Take a large piece of kitchen foil, big enough to completely contain the pumpkin, and put the wedges inside. To make the filling, preheat the oven to 200C/180C Fan/Gas 6. Take a large piece of kitchen foil, big enough to completely contain the pumpkin, and put the wedges inside. Drizzle the pumpkin with the oil and season with salt and pepper. Add a couple of tablespoons of water and seal up the foil parcel. Place on a baking tray and roast in the oven for 45 minutes or until soft. Leave to cool, then scrape the pumpkin from the skin and set aside. Drizzle the pumpkin with the oil and season with salt and pepper. Add a couple of tablespoons of water and seal up the foil parcel. Place on a baking tray and roast in the oven for 45 minutes or until soft. Leave to cool, then scrape the pumpkin from the skin and set aside. To make the pasta dough, place the flour in a bowl and crack the eggs into the bowl. Mix until incorporated. To make the pasta dough, place the flour in a bowl and crack the eggs into the bowl. Mix until incorporated. Start to knead in the bowl until the dough comes together, then tip onto a work surface and continue kneading for 5 minutes until the dough is smooth and there are no white specks of flour visible. If the dough feels sticky, knead in a small amount of extra flour. Wrap the dough in kitchen foil and chill in the fridge for 30 minutes. Start to knead in the bowl until the dough comes together, then tip onto a work surface and continue kneading for 5 minutes until the dough is smooth and there are no white specks of flour visible. If the dough feels sticky, knead in a small amount of extra flour. Wrap the dough in kitchen foil and chill in the fridge for 30 minutes. Meanwhile, mash the pumpkin roughly with a fork to remove any lumps. Stir in the ricotta until combined. Add the Parmesan, then stir in the mustard fruits until evenly combined. Meanwhile, mash the pumpkin roughly with a fork to remove any lumps. Stir in the ricotta until combined. Add the Parmesan, then stir in the mustard fruits until evenly combined. Roll out the pasta dough using a pasta machine. Starting on the widest setting, feed the dough through the machine, narrowing the setting each time until it reaches the second-to-last thinnest setting and the dough is thin and supple. Roll out the pasta dough using a pasta machine. Starting on the widest setting, feed the dough through the machine, narrowing the setting each time until it reaches the second-to-last thinnest setting and the dough is thin and supple. Cut each sheet of pasta into sections that are about 50cm/20in long. On each section, spoon teaspoons of filling in a line that is 2.5cm/1in from the long edge of the pasta section and leaving a generous thumb-width gap between each teaspoon of filling. Cut each sheet of pasta into sections that are about 50cm/20in long. On each section, spoon teaspoons of filling in a line that is 2.5cm/1in from the long edge of the pasta section and leaving a generous thumb-width gap between each teaspoon of filling. Brush all the exposed dough with the beaten egg then fold the pasta onto itself, trapping the filling inside. Use a hooked finger to press around the mound of filling, removing any air gaps and sealing the pasta together. Use a fluted pasta wheel to cut the pasta into individual pieces, then neaten the edges if necessary. Brush all the exposed dough with the beaten egg then fold the pasta onto itself, trapping the filling inside. Use a hooked finger to press around the mound of filling, removing any air gaps and sealing the pasta together. Use a fluted pasta wheel to cut the pasta into individual pieces, then neaten the edges if necessary. Bring a saucepan of salted water to the boil and simmer the tortelli for 4–5 minutes or until the pasta parcels rise to the surface. Drain thoroughly, reserving some of the cooking water. Bring a saucepan of salted water to the boil and simmer the tortelli for 4–5 minutes or until the pasta parcels rise to the surface. Drain thoroughly, reserving some of the cooking water. To make the butter, melt the butter in a frying pan and cook the walnuts and sage for a couple of minutes until the butter has infused. Add the tortelli to the butter. If it looks at all dry, add a couple of tablespoons of cooking water to the pan to loosen. To make the butter, melt the butter in a frying pan and cook the walnuts and sage for a couple of minutes until the butter has infused. Add the tortelli to the butter. If it looks at all dry, add a couple of tablespoons of cooking water to the pan to loosen. Divide the tortelli between plates and top with Parmesan. Serve immediately. Divide the tortelli between plates and top with Parmesan. Serve immediately."
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} | 96bfba2c4edb3f463294ede98bc3ee19dc8efa31d2f2fe9fb1f058887a39c086 | Roast cauliflower, cumin and coconut milk soup recipe
An average of 4.6 out of 5 stars from 38 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_cauliflower_cumin_19409_16x9.jpg With three ingredients plus store-cupboard spices, this is how to make a simple, vegan cauliflower and coconut soup that's full of flavour. For this recipe you need a blender. 1 large cauliflower, broken into florets2 fat garlic cloves1½ tsp cumin seedsbig pinch dried red chilli flakes (optional)1 tbsp olive oil600ml/20fl oz hot vegetable stock1 x 400g tin coconut milksalt and freshly ground black pepper 1 large cauliflower, broken into florets 2 fat garlic cloves 1½ tsp cumin seeds big pinch dried red chilli flakes (optional) 1 tbsp olive oil 600ml/20fl oz hot vegetable stock 1 x 400g tin coconut milk salt and freshly ground black pepper Method Preheat the oven to 190C/170C Fan/Gas 5. Mix the cauliflower and garlic together on a large baking tray, sprinkle with the cumin seeds and chilli flakes, if using, and drizzle with the oil. Roast for 25–30 minutes, or until golden. Pour the stock and coconut milk into a large saucepan and bring to a simmer. Squeeze the roast garlic out of its skin and add it and the cauliflower to the liquid. Simmer very gently for 10 minutes. Remove the soup from the heat and blitz using a stick blender until smooth. Season to taste with salt and pepper. Preheat the oven to 190C/170C Fan/Gas 5. Mix the cauliflower and garlic together on a large baking tray, sprinkle with the cumin seeds and chilli flakes, if using, and drizzle with the oil. Roast for 25–30 minutes, or until golden. Preheat the oven to 190C/170C Fan/Gas 5. Mix the cauliflower and garlic together on a large baking tray, sprinkle with the cumin seeds and chilli flakes, if using, and drizzle with the oil. Roast for 25–30 minutes, or until golden. Pour the stock and coconut milk into a large saucepan and bring to a simmer. Squeeze the roast garlic out of its skin and add it and the cauliflower to the liquid. Simmer very gently for 10 minutes. Pour the stock and coconut milk into a large saucepan and bring to a simmer. Squeeze the roast garlic out of its skin and add it and the cauliflower to the liquid. Simmer very gently for 10 minutes. Remove the soup from the heat and blitz using a stick blender until smooth. Season to taste with salt and pepper. Remove the soup from the heat and blitz using a stick blender until smooth. Season to taste with salt and pepper. | {
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"title": "Roast cauliflower, cumin and coconut milk soup recipe",
"content": "An average of 4.6 out of 5 stars from 38 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_cauliflower_cumin_19409_16x9.jpg With three ingredients plus store-cupboard spices, this is how to make a simple, vegan cauliflower and coconut soup that's full of flavour. For this recipe you need a blender. 1 large cauliflower, broken into florets2 fat garlic cloves1½ tsp cumin seedsbig pinch dried red chilli flakes (optional)1 tbsp olive oil600ml/20fl oz hot vegetable stock1 x 400g tin coconut milksalt and freshly ground black pepper 1 large cauliflower, broken into florets 2 fat garlic cloves 1½ tsp cumin seeds big pinch dried red chilli flakes (optional) 1 tbsp olive oil 600ml/20fl oz hot vegetable stock 1 x 400g tin coconut milk salt and freshly ground black pepper Method Preheat the oven to 190C/170C Fan/Gas 5. Mix the cauliflower and garlic together on a large baking tray, sprinkle with the cumin seeds and chilli flakes, if using, and drizzle with the oil. Roast for 25–30 minutes, or until golden. Pour the stock and coconut milk into a large saucepan and bring to a simmer. Squeeze the roast garlic out of its skin and add it and the cauliflower to the liquid. Simmer very gently for 10 minutes. Remove the soup from the heat and blitz using a stick blender until smooth. Season to taste with salt and pepper. Preheat the oven to 190C/170C Fan/Gas 5. Mix the cauliflower and garlic together on a large baking tray, sprinkle with the cumin seeds and chilli flakes, if using, and drizzle with the oil. Roast for 25–30 minutes, or until golden. Preheat the oven to 190C/170C Fan/Gas 5. Mix the cauliflower and garlic together on a large baking tray, sprinkle with the cumin seeds and chilli flakes, if using, and drizzle with the oil. Roast for 25–30 minutes, or until golden. Pour the stock and coconut milk into a large saucepan and bring to a simmer. Squeeze the roast garlic out of its skin and add it and the cauliflower to the liquid. Simmer very gently for 10 minutes. Pour the stock and coconut milk into a large saucepan and bring to a simmer. Squeeze the roast garlic out of its skin and add it and the cauliflower to the liquid. Simmer very gently for 10 minutes. Remove the soup from the heat and blitz using a stick blender until smooth. Season to taste with salt and pepper. Remove the soup from the heat and blitz using a stick blender until smooth. Season to taste with salt and pepper."
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} | 28f4803de9c09d103b2fc1a63535381495c0a2c0861ddf8b9608f8e3dfce772e | Rather special chicken and herb casserole recipe
An average of 4.4 out of 5 stars from 97 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rather_special_chicken_67129_16x9.jpg Mary Berry's chicken casserole is an all-in-one dish that is really easy to cook and serve. Creamy, comforting food heaven made with chicken thighs, bacon, white wine and lots of fresh herbs. 250g/9oz dry-cured bacon, snipped into small pieces 2 large onions, chopped 8 chicken thighs, skinless and bone in 2 tbsp sunflower oil, plus extra if needed30g/1oz plain flour 150ml/5fl oz chicken stock 150ml/5fl oz dry white wine 2 large thyme sprigssmall bunch sage, 6 leaves reserved for garnish 2 bay leaves 200g/7oz small chestnut mushrooms, quartered 100g/3½oz full-fat crème fraîche knob of butter small bunch flatleaf parsley, choppedsalt and freshly ground black pepper 250g/9oz dry-cured bacon, snipped into small pieces 2 large onions, chopped 8 chicken thighs, skinless and bone in 2 tbsp sunflower oil, plus extra if needed 30g/1oz plain flour 150ml/5fl oz chicken stock 150ml/5fl oz dry white wine 2 large thyme sprigs small bunch sage, 6 leaves reserved for garnish 2 bay leaves 200g/7oz small chestnut mushrooms, quartered 100g/3½oz full-fat crème fraîche knob of butter small bunch flatleaf parsley, chopped salt and freshly ground black pepper Method Place the bacon in a large non-stick ovenproof frying pan or flameproof casserole and fry over a medium heat for a few minutes to render the fat. Add the onions and continue to fry until the bacon is brown at the edges. Transfer the bacon and onions to a plate using a slotted spoon and set aside.Lightly season the chicken with salt and pepper. Place the oil in the unwashed pan, add the chicken and brown over a high heat, turning once. Transfer to the plate with the bacon and onions.Preheat the oven to 160C/140C Fan/Gas 3.Scatter the flour into the pan (adding a little more oil, if needed) and stir to combine. Gradually incorporate the stock, whisking, and allow to thicken. Pour in the wine and return the bacon, onions and chicken to the pan. Stir well, add the thyme, sage and bay leaves. The sauce will be quite thick at this stage. Bring to the boil, season well with salt and pepper and cover. Transfer to the oven for 30 minutes.Remove the pan from the oven and add the mushrooms and crème fraîche. Stir well and return to the oven for a further 15–20 minutes, until the chicken is tender.Meanwhile, heat the butter in a small frying pan over a medium heat. Add the reserved sage leaves and fry until crisp. Remove the bay leaves, thyme and sage sprigs from the casserole and discard (some leaves will have fallen off to flavour the casserole). Stir in the chopped parsley and serve with the crisp sage leaves on top. Place the bacon in a large non-stick ovenproof frying pan or flameproof casserole and fry over a medium heat for a few minutes to render the fat. Add the onions and continue to fry until the bacon is brown at the edges. Transfer the bacon and onions to a plate using a slotted spoon and set aside. Place the bacon in a large non-stick ovenproof frying pan or flameproof casserole and fry over a medium heat for a few minutes to render the fat. Add the onions and continue to fry until the bacon is brown at the edges. Transfer the bacon and onions to a plate using a slotted spoon and set aside. Lightly season the chicken with salt and pepper. Place the oil in the unwashed pan, add the chicken and brown over a high heat, turning once. Transfer to the plate with the bacon and onions. Lightly season the chicken with salt and pepper. Place the oil in the unwashed pan, add the chicken and brown over a high heat, turning once. Transfer to the plate with the bacon and onions. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. Scatter the flour into the pan (adding a little more oil, if needed) and stir to combine. Gradually incorporate the stock, whisking, and allow to thicken. Scatter the flour into the pan (adding a little more oil, if needed) and stir to combine. Gradually incorporate the stock, whisking, and allow to thicken. Pour in the wine and return the bacon, onions and chicken to the pan. Stir well, add the thyme, sage and bay leaves. The sauce will be quite thick at this stage. Bring to the boil, season well with salt and pepper and cover. Transfer to the oven for 30 minutes. Pour in the wine and return the bacon, onions and chicken to the pan. Stir well, add the thyme, sage and bay leaves. The sauce will be quite thick at this stage. Bring to the boil, season well with salt and pepper and cover. Transfer to the oven for 30 minutes. Remove the pan from the oven and add the mushrooms and crème fraîche. Stir well and return to the oven for a further 15–20 minutes, until the chicken is tender. Remove the pan from the oven and add the mushrooms and crème fraîche. Stir well and return to the oven for a further 15–20 minutes, until the chicken is tender. Meanwhile, heat the butter in a small frying pan over a medium heat. Add the reserved sage leaves and fry until crisp. Meanwhile, heat the butter in a small frying pan over a medium heat. Add the reserved sage leaves and fry until crisp. Remove the bay leaves, thyme and sage sprigs from the casserole and discard (some leaves will have fallen off to flavour the casserole). Stir in the chopped parsley and serve with the crisp sage leaves on top. Remove the bay leaves, thyme and sage sprigs from the casserole and discard (some leaves will have fallen off to flavour the casserole). Stir in the chopped parsley and serve with the crisp sage leaves on top. Recipe tips This recipe can be made up to a day ahead, but add the crème fraîche and mushrooms when reheating. It also freezes well. Sage was often used as a dried herb in recipes but now it is readily available fresh and is simple to grow. It comes with either grey or purple leaves – they both taste the same. Use either smoked or unsmoked bacon depending on your personal preference. This casserole is lovely served with buttered new potatoes. If you know any keen gardeners, it's worth asking if they have any fresh herbs you can pinch. Sage, thyme and bay in particular grow in abundance in UK gardens. | {
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"title": "Rather special chicken and herb casserole recipe",
"content": "An average of 4.4 out of 5 stars from 97 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rather_special_chicken_67129_16x9.jpg Mary Berry's chicken casserole is an all-in-one dish that is really easy to cook and serve. Creamy, comforting food heaven made with chicken thighs, bacon, white wine and lots of fresh herbs. 250g/9oz dry-cured bacon, snipped into small pieces 2 large onions, chopped 8 chicken thighs, skinless and bone in 2 tbsp sunflower oil, plus extra if needed30g/1oz plain flour 150ml/5fl oz chicken stock 150ml/5fl oz dry white wine 2 large thyme sprigssmall bunch sage, 6 leaves reserved for garnish 2 bay leaves 200g/7oz small chestnut mushrooms, quartered 100g/3½oz full-fat crème fraîche knob of butter small bunch flatleaf parsley, choppedsalt and freshly ground black pepper 250g/9oz dry-cured bacon, snipped into small pieces 2 large onions, chopped 8 chicken thighs, skinless and bone in 2 tbsp sunflower oil, plus extra if needed 30g/1oz plain flour 150ml/5fl oz chicken stock 150ml/5fl oz dry white wine 2 large thyme sprigs small bunch sage, 6 leaves reserved for garnish 2 bay leaves 200g/7oz small chestnut mushrooms, quartered 100g/3½oz full-fat crème fraîche knob of butter small bunch flatleaf parsley, chopped salt and freshly ground black pepper Method Place the bacon in a large non-stick ovenproof frying pan or flameproof casserole and fry over a medium heat for a few minutes to render the fat. Add the onions and continue to fry until the bacon is brown at the edges. Transfer the bacon and onions to a plate using a slotted spoon and set aside.Lightly season the chicken with salt and pepper. Place the oil in the unwashed pan, add the chicken and brown over a high heat, turning once. Transfer to the plate with the bacon and onions.Preheat the oven to 160C/140C Fan/Gas 3.Scatter the flour into the pan (adding a little more oil, if needed) and stir to combine. Gradually incorporate the stock, whisking, and allow to thicken. Pour in the wine and return the bacon, onions and chicken to the pan. Stir well, add the thyme, sage and bay leaves. The sauce will be quite thick at this stage. Bring to the boil, season well with salt and pepper and cover. Transfer to the oven for 30 minutes.Remove the pan from the oven and add the mushrooms and crème fraîche. Stir well and return to the oven for a further 15–20 minutes, until the chicken is tender.Meanwhile, heat the butter in a small frying pan over a medium heat. Add the reserved sage leaves and fry until crisp. Remove the bay leaves, thyme and sage sprigs from the casserole and discard (some leaves will have fallen off to flavour the casserole). Stir in the chopped parsley and serve with the crisp sage leaves on top. Place the bacon in a large non-stick ovenproof frying pan or flameproof casserole and fry over a medium heat for a few minutes to render the fat. Add the onions and continue to fry until the bacon is brown at the edges. Transfer the bacon and onions to a plate using a slotted spoon and set aside. Place the bacon in a large non-stick ovenproof frying pan or flameproof casserole and fry over a medium heat for a few minutes to render the fat. Add the onions and continue to fry until the bacon is brown at the edges. Transfer the bacon and onions to a plate using a slotted spoon and set aside. Lightly season the chicken with salt and pepper. Place the oil in the unwashed pan, add the chicken and brown over a high heat, turning once. Transfer to the plate with the bacon and onions. Lightly season the chicken with salt and pepper. Place the oil in the unwashed pan, add the chicken and brown over a high heat, turning once. Transfer to the plate with the bacon and onions. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. Scatter the flour into the pan (adding a little more oil, if needed) and stir to combine. Gradually incorporate the stock, whisking, and allow to thicken. Scatter the flour into the pan (adding a little more oil, if needed) and stir to combine. Gradually incorporate the stock, whisking, and allow to thicken. Pour in the wine and return the bacon, onions and chicken to the pan. Stir well, add the thyme, sage and bay leaves. The sauce will be quite thick at this stage. Bring to the boil, season well with salt and pepper and cover. Transfer to the oven for 30 minutes. Pour in the wine and return the bacon, onions and chicken to the pan. Stir well, add the thyme, sage and bay leaves. The sauce will be quite thick at this stage. Bring to the boil, season well with salt and pepper and cover. Transfer to the oven for 30 minutes. Remove the pan from the oven and add the mushrooms and crème fraîche. Stir well and return to the oven for a further 15–20 minutes, until the chicken is tender. Remove the pan from the oven and add the mushrooms and crème fraîche. Stir well and return to the oven for a further 15–20 minutes, until the chicken is tender. Meanwhile, heat the butter in a small frying pan over a medium heat. Add the reserved sage leaves and fry until crisp. Meanwhile, heat the butter in a small frying pan over a medium heat. Add the reserved sage leaves and fry until crisp. Remove the bay leaves, thyme and sage sprigs from the casserole and discard (some leaves will have fallen off to flavour the casserole). Stir in the chopped parsley and serve with the crisp sage leaves on top. Remove the bay leaves, thyme and sage sprigs from the casserole and discard (some leaves will have fallen off to flavour the casserole). Stir in the chopped parsley and serve with the crisp sage leaves on top. Recipe tips This recipe can be made up to a day ahead, but add the crème fraîche and mushrooms when reheating. It also freezes well. Sage was often used as a dried herb in recipes but now it is readily available fresh and is simple to grow. It comes with either grey or purple leaves – they both taste the same. Use either smoked or unsmoked bacon depending on your personal preference. This casserole is lovely served with buttered new potatoes. If you know any keen gardeners, it's worth asking if they have any fresh herbs you can pinch. Sage, thyme and bay in particular grow in abundance in UK gardens."
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} | fdc4e78e5676fa438d301d5d90421ca875d7c3f49707cd6e932d9acba1ef9c19 | Vegetarian moussaka recipe
An average of 3.8 out of 5 stars from 143 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/red_lentil_and_aubergine_33187_16x9.jpg This really easy vegetarian moussaka is the comfort food you need in your life. It's also gluten-free and packed with fibre-rich lentils. Each serving provides 347 kcal, 17g protein, 45g carbohydrates (of which 11g sugars), 9g fat (of which 5g saturates), 9g fibre and 1.1g salt. 160g/5½oz red lentils650g/1lb 7oz floury potatoes, scrubbed1 tsp olive oil2 onions, finely chopped2 garlic cloves, finely chopped4 sprigs thyme, leaves picked½ tsp dried oregano½ tsp ground cinnamon1 tbsp tomato purée400g tin chopped tomatoes1 vegetable stock cube (use gluten-free stock if needed)½ tsp sea salt2 tbsp roughly chopped flat leaf parsley2 large aubergines, thinly sliced250g/9oz ricotta50g/1¾oz mature cheddar, gratedfreshly ground black pepper 160g/5½oz red lentils 650g/1lb 7oz floury potatoes, scrubbed 1 tsp olive oil 2 onions, finely chopped 2 garlic cloves, finely chopped 4 sprigs thyme, leaves picked ½ tsp dried oregano ½ tsp ground cinnamon 1 tbsp tomato purée 400g tin chopped tomatoes 1 vegetable stock cube (use gluten-free stock if needed) ½ tsp sea salt 2 tbsp roughly chopped flat leaf parsley 2 large aubergines, thinly sliced 250g/9oz ricotta 50g/1¾oz mature cheddar, grated freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Put the lentils in a bowl and cover with cold water. Set aside to soak. Put the potatoes in a saucepan, cover with water and bring to the boil. Turn the heat down and simmer for 15–18 minutes until just tender.Heat the oil in a large frying pan or sauté pan. Add the onions and cook over a medium heat for 5–6 minutes until just softening.Add the garlic, thyme, oregano and cinnamon and cook for 1 minute, stir in the tomato purée and cook for a further minute.Add the tomatoes, salt and pepper and bring to a simmer. Fill the tomato tin with water and add to the pan. Do this once more and add the stock cube (this should be 800ml/1pint 8fl oz water in total). Drain the lentils and stir into the tomato sauce. Bring to the boil and simmer over a medium heat, stirring occasionally, for 20 minutes until the lentils are soft and most of the liquid has been absorbed. Stir in the parsley.Meanwhile, drain the potatoes and run under cold water until cool enough to hold. Using a spoon, scrape the skin off of the potatoes, then cut into slices about 7mm/⅜in thick and set aside.Heat a griddle pan until hot. Griddle the aubergine in batches until browned and softened (alternatively, rub the aubergines slices in a little oil to prevent them sticking and use a frying pan).Spoon half the lentil sauce into a medium ovenproof dish then layer half the potatoes and aubergines over the top. Top with the remaining lentils, potatoes and aubergines. Put the ricotta into a small bowl and stir in the grated cheese. Spoon the mixture over the aubergines and spread to cover the top.Bake in the oven for 20–25 minutes, or until heated through and golden brown.Serve warm with a green salad. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the lentils in a bowl and cover with cold water. Set aside to soak. Put the lentils in a bowl and cover with cold water. Set aside to soak. Put the potatoes in a saucepan, cover with water and bring to the boil. Turn the heat down and simmer for 15–18 minutes until just tender. Put the potatoes in a saucepan, cover with water and bring to the boil. Turn the heat down and simmer for 15–18 minutes until just tender. Heat the oil in a large frying pan or sauté pan. Add the onions and cook over a medium heat for 5–6 minutes until just softening. Heat the oil in a large frying pan or sauté pan. Add the onions and cook over a medium heat for 5–6 minutes until just softening. Add the garlic, thyme, oregano and cinnamon and cook for 1 minute, stir in the tomato purée and cook for a further minute. Add the garlic, thyme, oregano and cinnamon and cook for 1 minute, stir in the tomato purée and cook for a further minute. Add the tomatoes, salt and pepper and bring to a simmer. Fill the tomato tin with water and add to the pan. Do this once more and add the stock cube (this should be 800ml/1pint 8fl oz water in total). Add the tomatoes, salt and pepper and bring to a simmer. Fill the tomato tin with water and add to the pan. Do this once more and add the stock cube (this should be 800ml/1pint 8fl oz water in total). Drain the lentils and stir into the tomato sauce. Bring to the boil and simmer over a medium heat, stirring occasionally, for 20 minutes until the lentils are soft and most of the liquid has been absorbed. Stir in the parsley. Drain the lentils and stir into the tomato sauce. Bring to the boil and simmer over a medium heat, stirring occasionally, for 20 minutes until the lentils are soft and most of the liquid has been absorbed. Stir in the parsley. Meanwhile, drain the potatoes and run under cold water until cool enough to hold. Using a spoon, scrape the skin off of the potatoes, then cut into slices about 7mm/⅜in thick and set aside. Meanwhile, drain the potatoes and run under cold water until cool enough to hold. Using a spoon, scrape the skin off of the potatoes, then cut into slices about 7mm/⅜in thick and set aside. Heat a griddle pan until hot. Griddle the aubergine in batches until browned and softened (alternatively, rub the aubergines slices in a little oil to prevent them sticking and use a frying pan). Heat a griddle pan until hot. Griddle the aubergine in batches until browned and softened (alternatively, rub the aubergines slices in a little oil to prevent them sticking and use a frying pan). Spoon half the lentil sauce into a medium ovenproof dish then layer half the potatoes and aubergines over the top. Top with the remaining lentils, potatoes and aubergines. Spoon half the lentil sauce into a medium ovenproof dish then layer half the potatoes and aubergines over the top. Top with the remaining lentils, potatoes and aubergines. Put the ricotta into a small bowl and stir in the grated cheese. Spoon the mixture over the aubergines and spread to cover the top. Put the ricotta into a small bowl and stir in the grated cheese. Spoon the mixture over the aubergines and spread to cover the top. Bake in the oven for 20–25 minutes, or until heated through and golden brown. Bake in the oven for 20–25 minutes, or until heated through and golden brown. Serve warm with a green salad. Serve warm with a green salad. Recipe tips Check the vegetable stock is gluten-free if necessary. Floury potatoes include varieties such as Maris Piper and King Edward, but the cheap all-purpose white potatoes found in large bags at the supermarket are also suitable. You can also use new potatoes, but their waxy texture means they won't soften as much. Aubergines have been bred to be less bitter than they used to be, so it's often not necessary to salt them nowadays especially if you are shopping in supermarkets. If you are unsure, put the sliced aubergines in a bowl, scatter over a tablespoon of salt, toss well and set aside for 10 minutes. | {
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"title": "Vegetarian moussaka recipe",
"content": "An average of 3.8 out of 5 stars from 143 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/red_lentil_and_aubergine_33187_16x9.jpg This really easy vegetarian moussaka is the comfort food you need in your life. It's also gluten-free and packed with fibre-rich lentils. Each serving provides 347 kcal, 17g protein, 45g carbohydrates (of which 11g sugars), 9g fat (of which 5g saturates), 9g fibre and 1.1g salt. 160g/5½oz red lentils650g/1lb 7oz floury potatoes, scrubbed1 tsp olive oil2 onions, finely chopped2 garlic cloves, finely chopped4 sprigs thyme, leaves picked½ tsp dried oregano½ tsp ground cinnamon1 tbsp tomato purée400g tin chopped tomatoes1 vegetable stock cube (use gluten-free stock if needed)½ tsp sea salt2 tbsp roughly chopped flat leaf parsley2 large aubergines, thinly sliced250g/9oz ricotta50g/1¾oz mature cheddar, gratedfreshly ground black pepper 160g/5½oz red lentils 650g/1lb 7oz floury potatoes, scrubbed 1 tsp olive oil 2 onions, finely chopped 2 garlic cloves, finely chopped 4 sprigs thyme, leaves picked ½ tsp dried oregano ½ tsp ground cinnamon 1 tbsp tomato purée 400g tin chopped tomatoes 1 vegetable stock cube (use gluten-free stock if needed) ½ tsp sea salt 2 tbsp roughly chopped flat leaf parsley 2 large aubergines, thinly sliced 250g/9oz ricotta 50g/1¾oz mature cheddar, grated freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Put the lentils in a bowl and cover with cold water. Set aside to soak. Put the potatoes in a saucepan, cover with water and bring to the boil. Turn the heat down and simmer for 15–18 minutes until just tender.Heat the oil in a large frying pan or sauté pan. Add the onions and cook over a medium heat for 5–6 minutes until just softening.Add the garlic, thyme, oregano and cinnamon and cook for 1 minute, stir in the tomato purée and cook for a further minute.Add the tomatoes, salt and pepper and bring to a simmer. Fill the tomato tin with water and add to the pan. Do this once more and add the stock cube (this should be 800ml/1pint 8fl oz water in total). Drain the lentils and stir into the tomato sauce. Bring to the boil and simmer over a medium heat, stirring occasionally, for 20 minutes until the lentils are soft and most of the liquid has been absorbed. Stir in the parsley.Meanwhile, drain the potatoes and run under cold water until cool enough to hold. Using a spoon, scrape the skin off of the potatoes, then cut into slices about 7mm/⅜in thick and set aside.Heat a griddle pan until hot. Griddle the aubergine in batches until browned and softened (alternatively, rub the aubergines slices in a little oil to prevent them sticking and use a frying pan).Spoon half the lentil sauce into a medium ovenproof dish then layer half the potatoes and aubergines over the top. Top with the remaining lentils, potatoes and aubergines. Put the ricotta into a small bowl and stir in the grated cheese. Spoon the mixture over the aubergines and spread to cover the top.Bake in the oven for 20–25 minutes, or until heated through and golden brown.Serve warm with a green salad. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the lentils in a bowl and cover with cold water. Set aside to soak. Put the lentils in a bowl and cover with cold water. Set aside to soak. Put the potatoes in a saucepan, cover with water and bring to the boil. Turn the heat down and simmer for 15–18 minutes until just tender. Put the potatoes in a saucepan, cover with water and bring to the boil. Turn the heat down and simmer for 15–18 minutes until just tender. Heat the oil in a large frying pan or sauté pan. Add the onions and cook over a medium heat for 5–6 minutes until just softening. Heat the oil in a large frying pan or sauté pan. Add the onions and cook over a medium heat for 5–6 minutes until just softening. Add the garlic, thyme, oregano and cinnamon and cook for 1 minute, stir in the tomato purée and cook for a further minute. Add the garlic, thyme, oregano and cinnamon and cook for 1 minute, stir in the tomato purée and cook for a further minute. Add the tomatoes, salt and pepper and bring to a simmer. Fill the tomato tin with water and add to the pan. Do this once more and add the stock cube (this should be 800ml/1pint 8fl oz water in total). Add the tomatoes, salt and pepper and bring to a simmer. Fill the tomato tin with water and add to the pan. Do this once more and add the stock cube (this should be 800ml/1pint 8fl oz water in total). Drain the lentils and stir into the tomato sauce. Bring to the boil and simmer over a medium heat, stirring occasionally, for 20 minutes until the lentils are soft and most of the liquid has been absorbed. Stir in the parsley. Drain the lentils and stir into the tomato sauce. Bring to the boil and simmer over a medium heat, stirring occasionally, for 20 minutes until the lentils are soft and most of the liquid has been absorbed. Stir in the parsley. Meanwhile, drain the potatoes and run under cold water until cool enough to hold. Using a spoon, scrape the skin off of the potatoes, then cut into slices about 7mm/⅜in thick and set aside. Meanwhile, drain the potatoes and run under cold water until cool enough to hold. Using a spoon, scrape the skin off of the potatoes, then cut into slices about 7mm/⅜in thick and set aside. Heat a griddle pan until hot. Griddle the aubergine in batches until browned and softened (alternatively, rub the aubergines slices in a little oil to prevent them sticking and use a frying pan). Heat a griddle pan until hot. Griddle the aubergine in batches until browned and softened (alternatively, rub the aubergines slices in a little oil to prevent them sticking and use a frying pan). Spoon half the lentil sauce into a medium ovenproof dish then layer half the potatoes and aubergines over the top. Top with the remaining lentils, potatoes and aubergines. Spoon half the lentil sauce into a medium ovenproof dish then layer half the potatoes and aubergines over the top. Top with the remaining lentils, potatoes and aubergines. Put the ricotta into a small bowl and stir in the grated cheese. Spoon the mixture over the aubergines and spread to cover the top. Put the ricotta into a small bowl and stir in the grated cheese. Spoon the mixture over the aubergines and spread to cover the top. Bake in the oven for 20–25 minutes, or until heated through and golden brown. Bake in the oven for 20–25 minutes, or until heated through and golden brown. Serve warm with a green salad. Serve warm with a green salad. Recipe tips Check the vegetable stock is gluten-free if necessary. Floury potatoes include varieties such as Maris Piper and King Edward, but the cheap all-purpose white potatoes found in large bags at the supermarket are also suitable. You can also use new potatoes, but their waxy texture means they won't soften as much. Aubergines have been bred to be less bitter than they used to be, so it's often not necessary to salt them nowadays especially if you are shopping in supermarkets. If you are unsure, put the sliced aubergines in a bowl, scatter over a tablespoon of salt, toss well and set aside for 10 minutes."
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} | 1aebc3f2af33c38a36afafc6ef5c56b776b5c787dc5f3a60419bc31fa033d287 | Turkish-style pasta with lamb and chilli butter recipe
An average of 4.0 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/turkish_style_pasta_with_44498_16x9.jpg A viral sensation, Turkish-style pasta couldn't be easier. With lamb mince, garlic yoghurt and chilli butter, it has the perfect combination of creamy and spicy flavours. 2 tbsp olive oil 500g/1lb 2oz lamb mince4 garlic cloves, finely chopped2 tbsp tomato purée 1 tbsp ground cumin 1 tbsp smoked paprika 1 tbsp dried thyme 400ml/14fl oz lamb stock500g/1lb 2oz paccheri pastapinch salt 2 tbsp olive oil 500g/1lb 2oz lamb mince 4 garlic cloves, finely chopped 2 tbsp tomato purée 1 tbsp ground cumin 1 tbsp smoked paprika 1 tbsp dried thyme 400ml/14fl oz lamb stock 500g/1lb 2oz paccheri pasta pinch salt 100g/3½oz unsalted butter2 tsp pul biber (Aleppo pepper)2 tsp dried chilli flakes (or to taste) 100g/3½oz unsalted butter 2 tsp pul biber (Aleppo pepper) 2 tsp dried chilli flakes (or to taste) 150g/5½oz Greek-style yoghurt 3 garlic cloves, crushed 150g/5½oz Greek-style yoghurt 3 garlic cloves, crushed 1 beef tomato, roughly chopped4 tbsp chopped fresh flatleaf parsley 1 tbsp chopped fresh mint 1 beef tomato, roughly chopped 4 tbsp chopped fresh flatleaf parsley 1 tbsp chopped fresh mint Method To make the lamb pasta, heat the oil in a large frying pan over a high heat. Once hot, add the lamb mince and fry until browned then add the garlic, tomato purée, spices, dried thyme and a pinch of salt and stir to combine. Pour in the lamb stock, reduce the heat and simmer for 15–20 minutes.Meanwhile, to make the chilli butter, heat the butter in a medium saucepan over a medium heat until it starts to brown. Stir in the pul biber and chilli flakes then remove from the heat and set aside.To make the garlic yoghurt, mix the yoghurt and garlic together in a small bowl.To finish the lamb pasta, bring a large saucepan of salted water to the boil, then add the paccheri and cook according to packet instructions. Drain.To serve, mix the paccheri with the chilli butter and spoon into a serving dish. Spoon over the garlic yoghurt then add the meat along with any resting juices. Garnish with the tomato and fresh herbs and serve. To make the lamb pasta, heat the oil in a large frying pan over a high heat. Once hot, add the lamb mince and fry until browned then add the garlic, tomato purée, spices, dried thyme and a pinch of salt and stir to combine. Pour in the lamb stock, reduce the heat and simmer for 15–20 minutes. To make the lamb pasta, heat the oil in a large frying pan over a high heat. Once hot, add the lamb mince and fry until browned then add the garlic, tomato purée, spices, dried thyme and a pinch of salt and stir to combine. Pour in the lamb stock, reduce the heat and simmer for 15–20 minutes. Meanwhile, to make the chilli butter, heat the butter in a medium saucepan over a medium heat until it starts to brown. Stir in the pul biber and chilli flakes then remove from the heat and set aside. Meanwhile, to make the chilli butter, heat the butter in a medium saucepan over a medium heat until it starts to brown. Stir in the pul biber and chilli flakes then remove from the heat and set aside. To make the garlic yoghurt, mix the yoghurt and garlic together in a small bowl. To make the garlic yoghurt, mix the yoghurt and garlic together in a small bowl. To finish the lamb pasta, bring a large saucepan of salted water to the boil, then add the paccheri and cook according to packet instructions. Drain. To finish the lamb pasta, bring a large saucepan of salted water to the boil, then add the paccheri and cook according to packet instructions. Drain. To serve, mix the paccheri with the chilli butter and spoon into a serving dish. Spoon over the garlic yoghurt then add the meat along with any resting juices. Garnish with the tomato and fresh herbs and serve. To serve, mix the paccheri with the chilli butter and spoon into a serving dish. Spoon over the garlic yoghurt then add the meat along with any resting juices. Garnish with the tomato and fresh herbs and serve. | {
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"url": "http://www.bbc.co.uk/food/recipes/turkish_style_pasta_with_44498",
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Turkish-style pasta with lamb and chilli butter recipe",
"content": "An average of 4.0 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/turkish_style_pasta_with_44498_16x9.jpg A viral sensation, Turkish-style pasta couldn't be easier. With lamb mince, garlic yoghurt and chilli butter, it has the perfect combination of creamy and spicy flavours. 2 tbsp olive oil 500g/1lb 2oz lamb mince4 garlic cloves, finely chopped2 tbsp tomato purée 1 tbsp ground cumin 1 tbsp smoked paprika 1 tbsp dried thyme 400ml/14fl oz lamb stock500g/1lb 2oz paccheri pastapinch salt 2 tbsp olive oil 500g/1lb 2oz lamb mince 4 garlic cloves, finely chopped 2 tbsp tomato purée 1 tbsp ground cumin 1 tbsp smoked paprika 1 tbsp dried thyme 400ml/14fl oz lamb stock 500g/1lb 2oz paccheri pasta pinch salt 100g/3½oz unsalted butter2 tsp pul biber (Aleppo pepper)2 tsp dried chilli flakes (or to taste) 100g/3½oz unsalted butter 2 tsp pul biber (Aleppo pepper) 2 tsp dried chilli flakes (or to taste) 150g/5½oz Greek-style yoghurt 3 garlic cloves, crushed 150g/5½oz Greek-style yoghurt 3 garlic cloves, crushed 1 beef tomato, roughly chopped4 tbsp chopped fresh flatleaf parsley 1 tbsp chopped fresh mint 1 beef tomato, roughly chopped 4 tbsp chopped fresh flatleaf parsley 1 tbsp chopped fresh mint Method To make the lamb pasta, heat the oil in a large frying pan over a high heat. Once hot, add the lamb mince and fry until browned then add the garlic, tomato purée, spices, dried thyme and a pinch of salt and stir to combine. Pour in the lamb stock, reduce the heat and simmer for 15–20 minutes.Meanwhile, to make the chilli butter, heat the butter in a medium saucepan over a medium heat until it starts to brown. Stir in the pul biber and chilli flakes then remove from the heat and set aside.To make the garlic yoghurt, mix the yoghurt and garlic together in a small bowl.To finish the lamb pasta, bring a large saucepan of salted water to the boil, then add the paccheri and cook according to packet instructions. Drain.To serve, mix the paccheri with the chilli butter and spoon into a serving dish. Spoon over the garlic yoghurt then add the meat along with any resting juices. Garnish with the tomato and fresh herbs and serve. To make the lamb pasta, heat the oil in a large frying pan over a high heat. Once hot, add the lamb mince and fry until browned then add the garlic, tomato purée, spices, dried thyme and a pinch of salt and stir to combine. Pour in the lamb stock, reduce the heat and simmer for 15–20 minutes. To make the lamb pasta, heat the oil in a large frying pan over a high heat. Once hot, add the lamb mince and fry until browned then add the garlic, tomato purée, spices, dried thyme and a pinch of salt and stir to combine. Pour in the lamb stock, reduce the heat and simmer for 15–20 minutes. Meanwhile, to make the chilli butter, heat the butter in a medium saucepan over a medium heat until it starts to brown. Stir in the pul biber and chilli flakes then remove from the heat and set aside. Meanwhile, to make the chilli butter, heat the butter in a medium saucepan over a medium heat until it starts to brown. Stir in the pul biber and chilli flakes then remove from the heat and set aside. To make the garlic yoghurt, mix the yoghurt and garlic together in a small bowl. To make the garlic yoghurt, mix the yoghurt and garlic together in a small bowl. To finish the lamb pasta, bring a large saucepan of salted water to the boil, then add the paccheri and cook according to packet instructions. Drain. To finish the lamb pasta, bring a large saucepan of salted water to the boil, then add the paccheri and cook according to packet instructions. Drain. To serve, mix the paccheri with the chilli butter and spoon into a serving dish. Spoon over the garlic yoghurt then add the meat along with any resting juices. Garnish with the tomato and fresh herbs and serve. To serve, mix the paccheri with the chilli butter and spoon into a serving dish. Spoon over the garlic yoghurt then add the meat along with any resting juices. Garnish with the tomato and fresh herbs and serve."
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} | e9aca099d0620b978061ac2bc6f5022b2fe5612d683239d8d224259525d4d054 | Hot honey beef bowl recipe
An average of 4.5 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hot_honey_beef_bowl_28395_16x9.jpg It's easy to see why these hot honey beef bowls have been a viral hit on social media. Super simple to make using easy to buy ingredients, yet packed full of flavour and with bags of protein and fibre to keep you feeling full for hours. Fantastic for a filling lunch or healthy dinner. 300g/10½oz sweet potato, washed and chopped into small cubes1 tbsp rapeseed oil1 tsp smoked paprika1 tsp ground cinnamon½ tsp ground cuminsea salt and cracked black pepper 300g/10½oz sweet potato, washed and chopped into small cubes 1 tbsp rapeseed oil 1 tsp smoked paprika 1 tsp ground cinnamon ½ tsp ground cumin sea salt and cracked black pepper 1 tbsp rapeseed oil400g/14oz beef mince1 tsp garlic powder1 tsp ground cinnamon1 tsp cumin1 tbsp sweet smoked paprika 1 tbsp rapeseed oil 400g/14oz beef mince 1 tsp garlic powder 1 tsp ground cinnamon 1 tsp cumin 1 tbsp sweet smoked paprika 100ml/3½fl oz runny honey1 tsp chilli flakes 100ml/3½fl oz runny honey 1 tsp chilli flakes 1 avocado, peeled and stone removed30g/1oz salad leaves200g/7oz cottage cheese 1 avocado, peeled and stone removed 30g/1oz salad leaves 200g/7oz cottage cheese Method Preheat the oven to 200C/180C Fan/Gas 6. Put the sweet potato cubes in a roasting tin. Add the oil, spices and a pinch of salt and pepper. Stir to coat the sweet potatoes in the spices. Roast in the oven for 20 minutes.Meanwhile, prepare the beef. Heat the oil in a frying pan over a medium–high heat then add the beef. Fry for 3–4 minutes or until the beef begins to brown. Add the spices along with a generous pinch of salt and pepper. Fry for a further 3–4 minutes or until the beef is fully cooked.To make the hot honey, place the honey in a small, heavy-bottomed saucepan. Sprinkle in the chilli flakes and warm very gently over a low heat just until the honey starts to bubble. Turn off the heat and leave to infuse for 5 minutes.When ready to serve, divide the sweet potato between two bowls. Spoon in the cooked beef and add a handful of salad leaves. Slice the avocado and add half to each bowl before spooning on the cottage cheese.Finish with a generous drizzle of hot honey and a crack of black pepper. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the sweet potato cubes in a roasting tin. Add the oil, spices and a pinch of salt and pepper. Stir to coat the sweet potatoes in the spices. Roast in the oven for 20 minutes. Put the sweet potato cubes in a roasting tin. Add the oil, spices and a pinch of salt and pepper. Stir to coat the sweet potatoes in the spices. Roast in the oven for 20 minutes. Meanwhile, prepare the beef. Heat the oil in a frying pan over a medium–high heat then add the beef. Fry for 3–4 minutes or until the beef begins to brown. Add the spices along with a generous pinch of salt and pepper. Fry for a further 3–4 minutes or until the beef is fully cooked. Meanwhile, prepare the beef. Heat the oil in a frying pan over a medium–high heat then add the beef. Fry for 3–4 minutes or until the beef begins to brown. Add the spices along with a generous pinch of salt and pepper. Fry for a further 3–4 minutes or until the beef is fully cooked. To make the hot honey, place the honey in a small, heavy-bottomed saucepan. Sprinkle in the chilli flakes and warm very gently over a low heat just until the honey starts to bubble. Turn off the heat and leave to infuse for 5 minutes. To make the hot honey, place the honey in a small, heavy-bottomed saucepan. Sprinkle in the chilli flakes and warm very gently over a low heat just until the honey starts to bubble. Turn off the heat and leave to infuse for 5 minutes. When ready to serve, divide the sweet potato between two bowls. Spoon in the cooked beef and add a handful of salad leaves. When ready to serve, divide the sweet potato between two bowls. Spoon in the cooked beef and add a handful of salad leaves. Slice the avocado and add half to each bowl before spooning on the cottage cheese. Slice the avocado and add half to each bowl before spooning on the cottage cheese. Finish with a generous drizzle of hot honey and a crack of black pepper. Finish with a generous drizzle of hot honey and a crack of black pepper. | {
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"title": "Hot honey beef bowl recipe",
"content": "An average of 4.5 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hot_honey_beef_bowl_28395_16x9.jpg It's easy to see why these hot honey beef bowls have been a viral hit on social media. Super simple to make using easy to buy ingredients, yet packed full of flavour and with bags of protein and fibre to keep you feeling full for hours. Fantastic for a filling lunch or healthy dinner. 300g/10½oz sweet potato, washed and chopped into small cubes1 tbsp rapeseed oil1 tsp smoked paprika1 tsp ground cinnamon½ tsp ground cuminsea salt and cracked black pepper 300g/10½oz sweet potato, washed and chopped into small cubes 1 tbsp rapeseed oil 1 tsp smoked paprika 1 tsp ground cinnamon ½ tsp ground cumin sea salt and cracked black pepper 1 tbsp rapeseed oil400g/14oz beef mince1 tsp garlic powder1 tsp ground cinnamon1 tsp cumin1 tbsp sweet smoked paprika 1 tbsp rapeseed oil 400g/14oz beef mince 1 tsp garlic powder 1 tsp ground cinnamon 1 tsp cumin 1 tbsp sweet smoked paprika 100ml/3½fl oz runny honey1 tsp chilli flakes 100ml/3½fl oz runny honey 1 tsp chilli flakes 1 avocado, peeled and stone removed30g/1oz salad leaves200g/7oz cottage cheese 1 avocado, peeled and stone removed 30g/1oz salad leaves 200g/7oz cottage cheese Method Preheat the oven to 200C/180C Fan/Gas 6. Put the sweet potato cubes in a roasting tin. Add the oil, spices and a pinch of salt and pepper. Stir to coat the sweet potatoes in the spices. Roast in the oven for 20 minutes.Meanwhile, prepare the beef. Heat the oil in a frying pan over a medium–high heat then add the beef. Fry for 3–4 minutes or until the beef begins to brown. Add the spices along with a generous pinch of salt and pepper. Fry for a further 3–4 minutes or until the beef is fully cooked.To make the hot honey, place the honey in a small, heavy-bottomed saucepan. Sprinkle in the chilli flakes and warm very gently over a low heat just until the honey starts to bubble. Turn off the heat and leave to infuse for 5 minutes.When ready to serve, divide the sweet potato between two bowls. Spoon in the cooked beef and add a handful of salad leaves. Slice the avocado and add half to each bowl before spooning on the cottage cheese.Finish with a generous drizzle of hot honey and a crack of black pepper. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the sweet potato cubes in a roasting tin. Add the oil, spices and a pinch of salt and pepper. Stir to coat the sweet potatoes in the spices. Roast in the oven for 20 minutes. Put the sweet potato cubes in a roasting tin. Add the oil, spices and a pinch of salt and pepper. Stir to coat the sweet potatoes in the spices. Roast in the oven for 20 minutes. Meanwhile, prepare the beef. Heat the oil in a frying pan over a medium–high heat then add the beef. Fry for 3–4 minutes or until the beef begins to brown. Add the spices along with a generous pinch of salt and pepper. Fry for a further 3–4 minutes or until the beef is fully cooked. Meanwhile, prepare the beef. Heat the oil in a frying pan over a medium–high heat then add the beef. Fry for 3–4 minutes or until the beef begins to brown. Add the spices along with a generous pinch of salt and pepper. Fry for a further 3–4 minutes or until the beef is fully cooked. To make the hot honey, place the honey in a small, heavy-bottomed saucepan. Sprinkle in the chilli flakes and warm very gently over a low heat just until the honey starts to bubble. Turn off the heat and leave to infuse for 5 minutes. To make the hot honey, place the honey in a small, heavy-bottomed saucepan. Sprinkle in the chilli flakes and warm very gently over a low heat just until the honey starts to bubble. Turn off the heat and leave to infuse for 5 minutes. When ready to serve, divide the sweet potato between two bowls. Spoon in the cooked beef and add a handful of salad leaves. When ready to serve, divide the sweet potato between two bowls. Spoon in the cooked beef and add a handful of salad leaves. Slice the avocado and add half to each bowl before spooning on the cottage cheese. Slice the avocado and add half to each bowl before spooning on the cottage cheese. Finish with a generous drizzle of hot honey and a crack of black pepper. Finish with a generous drizzle of hot honey and a crack of black pepper."
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} | 4860e0658820c0cc3e90e985f20827771b54f445540888e843c380f839f3e777 | Penne with sausage, pancetta and Swiss chard recipe
An average of 4.6 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/penne_with_sausage_26109_16x9.jpg Peppery sausage, salty pancetta and slightly bitter chard make the perfect combination for a wintry pasta that feels hearty and satisfying but still classy. 800g/1lb 12oz Swiss chard2 tbsp olive oil1 small onion, finely chopped1 garlic clove, finely sliced75g/3oz sliced pancetta, cut into matchsticks 150g/5oz Tuscan sausages, skin removed, finely chopped50ml/2floz double creampinch dried chilli flakes400g/14oz penne rigatesea salt and freshly ground black pepperfreshly grated Parmesan, to serve 800g/1lb 12oz Swiss chard 2 tbsp olive oil 1 small onion, finely chopped 1 garlic clove, finely sliced 75g/3oz sliced pancetta, cut into matchsticks 150g/5oz Tuscan sausages, skin removed, finely chopped 50ml/2floz double cream pinch dried chilli flakes 400g/14oz penne rigate sea salt and freshly ground black pepper freshly grated Parmesan, to serve Method Trim the ends of the Swiss chard and cut the green leaves off the white stems. Cut the stems into fine matchsticks and blanch in boiling salted water for 1–2 minutes, or until soft. Drain and set aside. Blanch the green leaves in boiling salted water for 4–5 minutes, then drain and chop roughly.Heat the olive oil in a large, heavy-based saucepan, add the onion and garlic and cook gently for 5–6 minutes, or until soft. Add the pancetta and sausage meat and cook over a low heat for 20 minutes, then drain off the excess fat. Add the cream to the sauce and bring to the boil. Stir in the dried chilli and the blanched Swiss chard stalks and their leaves, then cook for 4–5 minutes. Season to taste with salt and freshly ground black pepper.Cook the penne in a large pan of boiling water, according to packet instructions, until al dente. Drain, reserving a few spoonfuls of the cooking water. Add the pasta to the sauce, mix well and add a little of the reserved water if necessary to loosen the sauce. Cook gently for 2 minutes, then serve with freshly ground black pepper and grated Parmesan. Trim the ends of the Swiss chard and cut the green leaves off the white stems. Trim the ends of the Swiss chard and cut the green leaves off the white stems. Cut the stems into fine matchsticks and blanch in boiling salted water for 1–2 minutes, or until soft. Drain and set aside. Cut the stems into fine matchsticks and blanch in boiling salted water for 1–2 minutes, or until soft. Drain and set aside. Blanch the green leaves in boiling salted water for 4–5 minutes, then drain and chop roughly. Blanch the green leaves in boiling salted water for 4–5 minutes, then drain and chop roughly. Heat the olive oil in a large, heavy-based saucepan, add the onion and garlic and cook gently for 5–6 minutes, or until soft. Heat the olive oil in a large, heavy-based saucepan, add the onion and garlic and cook gently for 5–6 minutes, or until soft. Add the pancetta and sausage meat and cook over a low heat for 20 minutes, then drain off the excess fat. Add the pancetta and sausage meat and cook over a low heat for 20 minutes, then drain off the excess fat. Add the cream to the sauce and bring to the boil. Stir in the dried chilli and the blanched Swiss chard stalks and their leaves, then cook for 4–5 minutes. Season to taste with salt and freshly ground black pepper. Add the cream to the sauce and bring to the boil. Stir in the dried chilli and the blanched Swiss chard stalks and their leaves, then cook for 4–5 minutes. Season to taste with salt and freshly ground black pepper. Cook the penne in a large pan of boiling water, according to packet instructions, until al dente. Drain, reserving a few spoonfuls of the cooking water. Cook the penne in a large pan of boiling water, according to packet instructions, until al dente. Drain, reserving a few spoonfuls of the cooking water. Add the pasta to the sauce, mix well and add a little of the reserved water if necessary to loosen the sauce. Add the pasta to the sauce, mix well and add a little of the reserved water if necessary to loosen the sauce. Cook gently for 2 minutes, then serve with freshly ground black pepper and grated Parmesan. Cook gently for 2 minutes, then serve with freshly ground black pepper and grated Parmesan. | {
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"title": "Penne with sausage, pancetta and Swiss chard recipe",
"content": "An average of 4.6 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/penne_with_sausage_26109_16x9.jpg Peppery sausage, salty pancetta and slightly bitter chard make the perfect combination for a wintry pasta that feels hearty and satisfying but still classy. 800g/1lb 12oz Swiss chard2 tbsp olive oil1 small onion, finely chopped1 garlic clove, finely sliced75g/3oz sliced pancetta, cut into matchsticks 150g/5oz Tuscan sausages, skin removed, finely chopped50ml/2floz double creampinch dried chilli flakes400g/14oz penne rigatesea salt and freshly ground black pepperfreshly grated Parmesan, to serve 800g/1lb 12oz Swiss chard 2 tbsp olive oil 1 small onion, finely chopped 1 garlic clove, finely sliced 75g/3oz sliced pancetta, cut into matchsticks 150g/5oz Tuscan sausages, skin removed, finely chopped 50ml/2floz double cream pinch dried chilli flakes 400g/14oz penne rigate sea salt and freshly ground black pepper freshly grated Parmesan, to serve Method Trim the ends of the Swiss chard and cut the green leaves off the white stems. Cut the stems into fine matchsticks and blanch in boiling salted water for 1–2 minutes, or until soft. Drain and set aside. Blanch the green leaves in boiling salted water for 4–5 minutes, then drain and chop roughly.Heat the olive oil in a large, heavy-based saucepan, add the onion and garlic and cook gently for 5–6 minutes, or until soft. Add the pancetta and sausage meat and cook over a low heat for 20 minutes, then drain off the excess fat. Add the cream to the sauce and bring to the boil. Stir in the dried chilli and the blanched Swiss chard stalks and their leaves, then cook for 4–5 minutes. Season to taste with salt and freshly ground black pepper.Cook the penne in a large pan of boiling water, according to packet instructions, until al dente. Drain, reserving a few spoonfuls of the cooking water. Add the pasta to the sauce, mix well and add a little of the reserved water if necessary to loosen the sauce. Cook gently for 2 minutes, then serve with freshly ground black pepper and grated Parmesan. Trim the ends of the Swiss chard and cut the green leaves off the white stems. Trim the ends of the Swiss chard and cut the green leaves off the white stems. Cut the stems into fine matchsticks and blanch in boiling salted water for 1–2 minutes, or until soft. Drain and set aside. Cut the stems into fine matchsticks and blanch in boiling salted water for 1–2 minutes, or until soft. Drain and set aside. Blanch the green leaves in boiling salted water for 4–5 minutes, then drain and chop roughly. Blanch the green leaves in boiling salted water for 4–5 minutes, then drain and chop roughly. Heat the olive oil in a large, heavy-based saucepan, add the onion and garlic and cook gently for 5–6 minutes, or until soft. Heat the olive oil in a large, heavy-based saucepan, add the onion and garlic and cook gently for 5–6 minutes, or until soft. Add the pancetta and sausage meat and cook over a low heat for 20 minutes, then drain off the excess fat. Add the pancetta and sausage meat and cook over a low heat for 20 minutes, then drain off the excess fat. Add the cream to the sauce and bring to the boil. Stir in the dried chilli and the blanched Swiss chard stalks and their leaves, then cook for 4–5 minutes. Season to taste with salt and freshly ground black pepper. Add the cream to the sauce and bring to the boil. Stir in the dried chilli and the blanched Swiss chard stalks and their leaves, then cook for 4–5 minutes. Season to taste with salt and freshly ground black pepper. Cook the penne in a large pan of boiling water, according to packet instructions, until al dente. Drain, reserving a few spoonfuls of the cooking water. Cook the penne in a large pan of boiling water, according to packet instructions, until al dente. Drain, reserving a few spoonfuls of the cooking water. Add the pasta to the sauce, mix well and add a little of the reserved water if necessary to loosen the sauce. Add the pasta to the sauce, mix well and add a little of the reserved water if necessary to loosen the sauce. Cook gently for 2 minutes, then serve with freshly ground black pepper and grated Parmesan. Cook gently for 2 minutes, then serve with freshly ground black pepper and grated Parmesan."
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} | 544818254b182a50a67fcab4ab506bb1c74426cb3dad01fea40af646a7e26601 | Crème brûlèe doughnuts recipe
To make the doughnuts, place the flour, sugar, salt, lemon zest, eggs and yeast into a bowl along with 5 tablespoons of water. Bring these ingredients together, then turn the dough out onto a clean work surface and knead for 5 minutes using the heel of your hand. Let the dough rest for 1 minute. Start to add the butter a quarter at a time, kneading it in until it is all incorporated. Knead the dough for a further 5 minutes until it is glossy, smooth and very elastic when pulled. Return the dough to the bowl, cover with a plate and leave to prove until doubled in size, about 1½ hours.Knock back the dough, re-cover the bowl and refrigerate overnight. The next day, remove the dough from the fridge and cut into 10 pieces, about 50g/1¾oz each. Dust a large baking sheet with flour or grease with a little oil. Roll the dough into 10 smooth, tight buns and place on the prepared baking sheet, spaced well apart.Cover lightly with a damp kitchen towel or some lightly oiled cling film and leave to prove for about 2 hours, or until doubled in size. Preheat the oil in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Once it’s heated, remove the doughnuts from the tray by sliding a floured dough scraper or spatula underneath, taking care not to deflate them, and carefully lower them into the oil. Don’t overcrowd the fryer. Fry for 2 minutes each side until golden brown – they will puff up and float. Use a slotted spoon to carefully remove the doughnuts from the fryer, then place onto a plate lined with kitchen paper to drain. Toss them in the caster sugar while still warm. Repeat until all the doughnuts are fried, making sure the fryer remains at the correct temperature throughout. Leave the doughnuts to cool before filling.To make the custard, put the vanilla pod, seeds and milk into a heavy-based saucepan and bring slowly to the boil to infuse the milk. Meanwhile, place the egg yolks and 60g/2¼oz of the sugar in a bowl and mix together for a few seconds, then sift in the flour and mix together. Pour the boiling milk over the yolk mixture, whisking constantly to prevent curdling, then return the mixture to the pan and cook over a medium heat, whisking constantly for about 3 minutes until nice and thick.Strain the custard through a fine sieve into a clean bowl, then place a sheet of baking paper or a scattering of caster sugar on the surface of the custard to prevent a skin forming. Leave the custard to cool, then refrigerate until cold.To finish the custard, in a clean bowl whip the cream and remaining 30g/1oz sugar together until thick, then fold into the chilled custard until well combined. Transfer to a piping bag.To fill the doughnuts, make a hole in the crease of each one with a butter knife (anywhere in the white line between the fried top and bottom). Pipe the custard into the doughnuts until they go plump, then squeeze an extra blob of custard onto the outside of the doughnut.Dip the doughnuts custard-side down into a bowl of demerara sugar, to create a flattened, sugar-coated area of custard, then place the doughnuts custard-side up on a baking sheet. Use a cook's blow torch to carefully caramelise the sugary top of each doughnut for a few seconds, until browned and crisp. To make the doughnuts, place the flour, sugar, salt, lemon zest, eggs and yeast into a bowl along with 5 tablespoons of water. Bring these ingredients together, then turn the dough out onto a clean work surface and knead for 5 minutes using the heel of your hand. Let the dough rest for 1 minute. To make the doughnuts, place the flour, sugar, salt, lemon zest, eggs and yeast into a bowl along with 5 tablespoons of water. Bring these ingredients together, then turn the dough out onto a clean work surface and knead for 5 minutes using the heel of your hand. Let the dough rest for 1 minute. Start to add the butter a quarter at a time, kneading it in until it is all incorporated. Knead the dough for a further 5 minutes until it is glossy, smooth and very elastic when pulled. Start to add the butter a quarter at a time, kneading it in until it is all incorporated. Knead the dough for a further 5 minutes until it is glossy, smooth and very elastic when pulled. Return the dough to the bowl, cover with a plate and leave to prove until doubled in size, about 1½ hours. Return the dough to the bowl, cover with a plate and leave to prove until doubled in size, about 1½ hours. Knock back the dough, re-cover the bowl and refrigerate overnight. Knock back the dough, re-cover the bowl and refrigerate overnight. The next day, remove the dough from the fridge and cut into 10 pieces, about 50g/1¾oz each. Dust a large baking sheet with flour or grease with a little oil. The next day, remove the dough from the fridge and cut into 10 pieces, about 50g/1¾oz each. Dust a large baking sheet with flour or grease with a little oil. Roll the dough into 10 smooth, tight buns and place on the prepared baking sheet, spaced well apart. Roll the dough into 10 smooth, tight buns and place on the prepared baking sheet, spaced well apart. Cover lightly with a damp kitchen towel or some lightly oiled cling film and leave to prove for about 2 hours, or until doubled in size. Cover lightly with a damp kitchen towel or some lightly oiled cling film and leave to prove for about 2 hours, or until doubled in size. Preheat the oil in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Once it’s heated, remove the doughnuts from the tray by sliding a floured dough scraper or spatula underneath, taking care not to deflate them, and carefully lower them into the oil. Don’t overcrowd the fryer. Fry for 2 minutes each side until golden brown – they will puff up and float. Preheat the oil in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Once it’s heated, remove the doughnuts from the tray by sliding a floured dough scraper or spatula underneath, taking care not to deflate them, and carefully lower them into the oil. Don’t overcrowd the fryer. Fry for 2 minutes each side until golden brown – they will puff up and float. Use a slotted spoon to carefully remove the doughnuts from the fryer, then place onto a plate lined with kitchen paper to drain. Toss them in the caster sugar while still warm. Use a slotted spoon to carefully remove the doughnuts from the fryer, then place onto a plate lined with kitchen paper to drain. Toss them in the caster sugar while still warm. Repeat until all the doughnuts are fried, making sure the fryer remains at the correct temperature throughout. Leave the doughnuts to cool before filling. Repeat until all the doughnuts are fried, making sure the fryer remains at the correct temperature throughout. Leave the doughnuts to cool before filling. To make the custard, put the vanilla pod, seeds and milk into a heavy-based saucepan and bring slowly to the boil to infuse the milk. To make the custard, put the vanilla pod, seeds and milk into a heavy-based saucepan and bring slowly to the boil to infuse the milk. Meanwhile, place the egg yolks and 60g/2¼oz of the sugar in a bowl and mix together for a few seconds, then sift in the flour and mix together. Pour the boiling milk over the yolk mixture, whisking constantly to prevent curdling, then return the mixture to the pan and cook over a medium heat, whisking constantly for about 3 minutes until nice and thick. Meanwhile, place the egg yolks and 60g/2¼oz of the sugar in a bowl and mix together for a few seconds, then sift in the flour and mix together. Pour the boiling milk over the yolk mixture, whisking constantly to prevent curdling, then return the mixture to the pan and cook over a medium heat, whisking constantly for about 3 minutes until nice and thick. Strain the custard through a fine sieve into a clean bowl, then place a sheet of baking paper or a scattering of caster sugar on the surface of the custard to prevent a skin forming. Leave the custard to cool, then refrigerate until cold. Strain the custard through a fine sieve into a clean bowl, then place a sheet of baking paper or a scattering of caster sugar on the surface of the custard to prevent a skin forming. Leave the custard to cool, then refrigerate until cold. To finish the custard, in a clean bowl whip the cream and remaining 30g/1oz sugar together until thick, then fold into the chilled custard until well combined. Transfer to a piping bag. To finish the custard, in a clean bowl whip the cream and remaining 30g/1oz sugar together until thick, then fold into the chilled custard until well combined. Transfer to a piping bag. To fill the doughnuts, make a hole in the crease of each one with a butter knife (anywhere in the white line between the fried top and bottom). To fill the doughnuts, make a hole in the crease of each one with a butter knife (anywhere in the white line between the fried top and bottom). Pipe the custard into the doughnuts until they go plump, then squeeze an extra blob of custard onto the outside of the doughnut. Pipe the custard into the doughnuts until they go plump, then squeeze an extra blob of custard onto the outside of the doughnut. Dip the doughnuts custard-side down into a bowl of demerara sugar, to create a flattened, sugar-coated area of custard, then place the doughnuts custard-side up on a baking sheet. Dip the doughnuts custard-side down into a bowl of demerara sugar, to create a flattened, sugar-coated area of custard, then place the doughnuts custard-side up on a baking sheet. Use a cook's blow torch to carefully caramelise the sugary top of each doughnut for a few seconds, until browned and crisp. Use a cook's blow torch to carefully caramelise the sugary top of each doughnut for a few seconds, until browned and crisp. | {
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"title": "Crème brûlèe doughnuts recipe",
"content": "To make the doughnuts, place the flour, sugar, salt, lemon zest, eggs and yeast into a bowl along with 5 tablespoons of water. Bring these ingredients together, then turn the dough out onto a clean work surface and knead for 5 minutes using the heel of your hand. Let the dough rest for 1 minute. Start to add the butter a quarter at a time, kneading it in until it is all incorporated. Knead the dough for a further 5 minutes until it is glossy, smooth and very elastic when pulled. Return the dough to the bowl, cover with a plate and leave to prove until doubled in size, about 1½ hours.Knock back the dough, re-cover the bowl and refrigerate overnight. The next day, remove the dough from the fridge and cut into 10 pieces, about 50g/1¾oz each. Dust a large baking sheet with flour or grease with a little oil. Roll the dough into 10 smooth, tight buns and place on the prepared baking sheet, spaced well apart.Cover lightly with a damp kitchen towel or some lightly oiled cling film and leave to prove for about 2 hours, or until doubled in size. Preheat the oil in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Once it’s heated, remove the doughnuts from the tray by sliding a floured dough scraper or spatula underneath, taking care not to deflate them, and carefully lower them into the oil. Don’t overcrowd the fryer. Fry for 2 minutes each side until golden brown – they will puff up and float. Use a slotted spoon to carefully remove the doughnuts from the fryer, then place onto a plate lined with kitchen paper to drain. Toss them in the caster sugar while still warm. Repeat until all the doughnuts are fried, making sure the fryer remains at the correct temperature throughout. Leave the doughnuts to cool before filling.To make the custard, put the vanilla pod, seeds and milk into a heavy-based saucepan and bring slowly to the boil to infuse the milk. Meanwhile, place the egg yolks and 60g/2¼oz of the sugar in a bowl and mix together for a few seconds, then sift in the flour and mix together. Pour the boiling milk over the yolk mixture, whisking constantly to prevent curdling, then return the mixture to the pan and cook over a medium heat, whisking constantly for about 3 minutes until nice and thick.Strain the custard through a fine sieve into a clean bowl, then place a sheet of baking paper or a scattering of caster sugar on the surface of the custard to prevent a skin forming. Leave the custard to cool, then refrigerate until cold.To finish the custard, in a clean bowl whip the cream and remaining 30g/1oz sugar together until thick, then fold into the chilled custard until well combined. Transfer to a piping bag.To fill the doughnuts, make a hole in the crease of each one with a butter knife (anywhere in the white line between the fried top and bottom). Pipe the custard into the doughnuts until they go plump, then squeeze an extra blob of custard onto the outside of the doughnut.Dip the doughnuts custard-side down into a bowl of demerara sugar, to create a flattened, sugar-coated area of custard, then place the doughnuts custard-side up on a baking sheet. Use a cook's blow torch to carefully caramelise the sugary top of each doughnut for a few seconds, until browned and crisp. To make the doughnuts, place the flour, sugar, salt, lemon zest, eggs and yeast into a bowl along with 5 tablespoons of water. Bring these ingredients together, then turn the dough out onto a clean work surface and knead for 5 minutes using the heel of your hand. Let the dough rest for 1 minute. To make the doughnuts, place the flour, sugar, salt, lemon zest, eggs and yeast into a bowl along with 5 tablespoons of water. Bring these ingredients together, then turn the dough out onto a clean work surface and knead for 5 minutes using the heel of your hand. Let the dough rest for 1 minute. Start to add the butter a quarter at a time, kneading it in until it is all incorporated. Knead the dough for a further 5 minutes until it is glossy, smooth and very elastic when pulled. Start to add the butter a quarter at a time, kneading it in until it is all incorporated. Knead the dough for a further 5 minutes until it is glossy, smooth and very elastic when pulled. Return the dough to the bowl, cover with a plate and leave to prove until doubled in size, about 1½ hours. Return the dough to the bowl, cover with a plate and leave to prove until doubled in size, about 1½ hours. Knock back the dough, re-cover the bowl and refrigerate overnight. Knock back the dough, re-cover the bowl and refrigerate overnight. The next day, remove the dough from the fridge and cut into 10 pieces, about 50g/1¾oz each. Dust a large baking sheet with flour or grease with a little oil. The next day, remove the dough from the fridge and cut into 10 pieces, about 50g/1¾oz each. Dust a large baking sheet with flour or grease with a little oil. Roll the dough into 10 smooth, tight buns and place on the prepared baking sheet, spaced well apart. Roll the dough into 10 smooth, tight buns and place on the prepared baking sheet, spaced well apart. Cover lightly with a damp kitchen towel or some lightly oiled cling film and leave to prove for about 2 hours, or until doubled in size. Cover lightly with a damp kitchen towel or some lightly oiled cling film and leave to prove for about 2 hours, or until doubled in size. Preheat the oil in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Once it’s heated, remove the doughnuts from the tray by sliding a floured dough scraper or spatula underneath, taking care not to deflate them, and carefully lower them into the oil. Don’t overcrowd the fryer. Fry for 2 minutes each side until golden brown – they will puff up and float. Preheat the oil in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Once it’s heated, remove the doughnuts from the tray by sliding a floured dough scraper or spatula underneath, taking care not to deflate them, and carefully lower them into the oil. Don’t overcrowd the fryer. Fry for 2 minutes each side until golden brown – they will puff up and float. Use a slotted spoon to carefully remove the doughnuts from the fryer, then place onto a plate lined with kitchen paper to drain. Toss them in the caster sugar while still warm. Use a slotted spoon to carefully remove the doughnuts from the fryer, then place onto a plate lined with kitchen paper to drain. Toss them in the caster sugar while still warm. Repeat until all the doughnuts are fried, making sure the fryer remains at the correct temperature throughout. Leave the doughnuts to cool before filling. Repeat until all the doughnuts are fried, making sure the fryer remains at the correct temperature throughout. Leave the doughnuts to cool before filling. To make the custard, put the vanilla pod, seeds and milk into a heavy-based saucepan and bring slowly to the boil to infuse the milk. To make the custard, put the vanilla pod, seeds and milk into a heavy-based saucepan and bring slowly to the boil to infuse the milk. Meanwhile, place the egg yolks and 60g/2¼oz of the sugar in a bowl and mix together for a few seconds, then sift in the flour and mix together. Pour the boiling milk over the yolk mixture, whisking constantly to prevent curdling, then return the mixture to the pan and cook over a medium heat, whisking constantly for about 3 minutes until nice and thick. Meanwhile, place the egg yolks and 60g/2¼oz of the sugar in a bowl and mix together for a few seconds, then sift in the flour and mix together. Pour the boiling milk over the yolk mixture, whisking constantly to prevent curdling, then return the mixture to the pan and cook over a medium heat, whisking constantly for about 3 minutes until nice and thick. Strain the custard through a fine sieve into a clean bowl, then place a sheet of baking paper or a scattering of caster sugar on the surface of the custard to prevent a skin forming. Leave the custard to cool, then refrigerate until cold. Strain the custard through a fine sieve into a clean bowl, then place a sheet of baking paper or a scattering of caster sugar on the surface of the custard to prevent a skin forming. Leave the custard to cool, then refrigerate until cold. To finish the custard, in a clean bowl whip the cream and remaining 30g/1oz sugar together until thick, then fold into the chilled custard until well combined. Transfer to a piping bag. To finish the custard, in a clean bowl whip the cream and remaining 30g/1oz sugar together until thick, then fold into the chilled custard until well combined. Transfer to a piping bag. To fill the doughnuts, make a hole in the crease of each one with a butter knife (anywhere in the white line between the fried top and bottom). To fill the doughnuts, make a hole in the crease of each one with a butter knife (anywhere in the white line between the fried top and bottom). Pipe the custard into the doughnuts until they go plump, then squeeze an extra blob of custard onto the outside of the doughnut. Pipe the custard into the doughnuts until they go plump, then squeeze an extra blob of custard onto the outside of the doughnut. Dip the doughnuts custard-side down into a bowl of demerara sugar, to create a flattened, sugar-coated area of custard, then place the doughnuts custard-side up on a baking sheet. Dip the doughnuts custard-side down into a bowl of demerara sugar, to create a flattened, sugar-coated area of custard, then place the doughnuts custard-side up on a baking sheet. Use a cook's blow torch to carefully caramelise the sugary top of each doughnut for a few seconds, until browned and crisp. Use a cook's blow torch to carefully caramelise the sugary top of each doughnut for a few seconds, until browned and crisp."
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} | 7836ddaf38979faa8a48ba4b90b83df520815ea844c7a1af0e4f37e6276faf0d | Cinnamon doughnuts with apple filling recipe
For the doughnuts, put the flour, sugar and salt in the bowl of an electric mixer fitted with a dough hook (if using dried yeast, add it to the bowl now). Stir to mix, then make a well in the middle. In a small bowl, stir the fresh yeast with a little milk until creamy, then set aside for a few minutes until foamy. Add to the well in the flour along with the egg yolks and remaining milk. Mix on low speed to combine, then increase the speed slightly and continue to mix until a dough forms. Reduce the speed a little before adding the butter, a little at a time, and continue mixing until it is fully incorporated. If the dough seems too wet, mix in a little more flour, a tablespoonful at a time. Increase the speed and knead the dough for a couple of minutes until it is smooth and elastic. Cover the bowl with cling film and leave the dough to rise in a warm spot for 1-2 hours or until doubled in size. Meanwhile, make the apple filling. Add the lemon juice to a large bowl of water. Peel, core and roughly chop the apples. As you chop them, immediately put them into the bowl of acidulated water to prevent them from browning. Drain the apples and pat dry with a kitchen towel, then tip into a heavy-based pan and add the sugar and butter. Cook over low heat, stirring occasionally, for about 30 minutes or until the apples are very soft. If there seems to be too much liquid, continue to cook over a low heat until the mixture has thickened. Transfer the stewed apples to a food processor and blend until smooth, stopping the machine to scrape down the sides once or twice. Pass the apple purée through a sieve into a bowl and leave to cool completely, then spoon into a plastic squeezy bottle with a long tip (or a piping bag fitted with a long, thin nozzle). Set aside. Knock back the risen dough and lightly knead it on a floured surface. Roll out the dough to a 1cm/½in thick square or rectangular shape. Line two baking sheets with baking parchment. Put the dough on one of the baking sheets and chill in the freezer for about 30 minutes or until the dough is semi-frozen (this will make it easier to cut). Using a sharp knife, cut the dough into 4cm/1½in squares. Arrange them, spaced slightly apart, on the lined baking sheets. Cover with lightly greased cling film and leave in a warm spot for about an hour or until the dough is one-and-a-half times the original size. Meanwhile make the maple glaze, combine the ingredients in a bowl with a tablespoon water and whisk until smooth. If the glaze seems too thick, add a little more water, a tiny splash at a time, and stir well until you get the desired consistency. For the cinnamon sugar, mix the caster sugar and cinnamon together on a plate. For the crème Anglaise, heat the cream with the vanilla seeds and pod in a saucepan until it begins to boil. Remove from the heat and let the vanilla infuse the cream as it cools. Meanwhile, beat the sugar and egg yolks together in a large bowl. When the vanilla cream has cooled, fish out the pod, then mix the cream with the sugary yolks. Pour the mixture through a fine sieve into a clean saucepan. Set over a low heat and cook, stirring constantly with a wooden spoon, until the mixture thickens into a thin custard that will lightly coat the back of the spoon.Heat 4-5cm/1½-2in of oil in a deep heavy-bottomed pan, or a deep-fat fryer, to 170C. Deep-fry the doughnuts, in small batches, for about 2 minutes or until golden-brown all over. Remove with a slotted spoon and drain on a tray lined with several layers of kitchen paper. While the doughnuts are still warm, pipe the apple filling into the centre of each, then roll in the cinnamon sugar. Once all the doughnuts have been deep fried, filled and sugared, glaze them in several batches. Place a few in a single layer on a wire rack set over a large baking tray. Drizzle the maple glaze over them and leave to set slightly before transferring them to a serving plate. Serve warm or at room temperature with the vanilla crème Anglaise. For the doughnuts, put the flour, sugar and salt in the bowl of an electric mixer fitted with a dough hook (if using dried yeast, add it to the bowl now). Stir to mix, then make a well in the middle. For the doughnuts, put the flour, sugar and salt in the bowl of an electric mixer fitted with a dough hook (if using dried yeast, add it to the bowl now). Stir to mix, then make a well in the middle. In a small bowl, stir the fresh yeast with a little milk until creamy, then set aside for a few minutes until foamy. Add to the well in the flour along with the egg yolks and remaining milk. Mix on low speed to combine, then increase the speed slightly and continue to mix until a dough forms. In a small bowl, stir the fresh yeast with a little milk until creamy, then set aside for a few minutes until foamy. Add to the well in the flour along with the egg yolks and remaining milk. Mix on low speed to combine, then increase the speed slightly and continue to mix until a dough forms. Reduce the speed a little before adding the butter, a little at a time, and continue mixing until it is fully incorporated. If the dough seems too wet, mix in a little more flour, a tablespoonful at a time. Increase the speed and knead the dough for a couple of minutes until it is smooth and elastic. Cover the bowl with cling film and leave the dough to rise in a warm spot for 1-2 hours or until doubled in size. Reduce the speed a little before adding the butter, a little at a time, and continue mixing until it is fully incorporated. If the dough seems too wet, mix in a little more flour, a tablespoonful at a time. Increase the speed and knead the dough for a couple of minutes until it is smooth and elastic. Cover the bowl with cling film and leave the dough to rise in a warm spot for 1-2 hours or until doubled in size. Meanwhile, make the apple filling. Add the lemon juice to a large bowl of water. Peel, core and roughly chop the apples. As you chop them, immediately put them into the bowl of acidulated water to prevent them from browning. Meanwhile, make the apple filling. Add the lemon juice to a large bowl of water. Peel, core and roughly chop the apples. As you chop them, immediately put them into the bowl of acidulated water to prevent them from browning. Drain the apples and pat dry with a kitchen towel, then tip into a heavy-based pan and add the sugar and butter. Cook over low heat, stirring occasionally, for about 30 minutes or until the apples are very soft. If there seems to be too much liquid, continue to cook over a low heat until the mixture has thickened. Transfer the stewed apples to a food processor and blend until smooth, stopping the machine to scrape down the sides once or twice. Pass the apple purée through a sieve into a bowl and leave to cool completely, then spoon into a plastic squeezy bottle with a long tip (or a piping bag fitted with a long, thin nozzle). Set aside. Drain the apples and pat dry with a kitchen towel, then tip into a heavy-based pan and add the sugar and butter. Cook over low heat, stirring occasionally, for about 30 minutes or until the apples are very soft. If there seems to be too much liquid, continue to cook over a low heat until the mixture has thickened. Transfer the stewed apples to a food processor and blend until smooth, stopping the machine to scrape down the sides once or twice. Pass the apple purée through a sieve into a bowl and leave to cool completely, then spoon into a plastic squeezy bottle with a long tip (or a piping bag fitted with a long, thin nozzle). Set aside. Knock back the risen dough and lightly knead it on a floured surface. Roll out the dough to a 1cm/½in thick square or rectangular shape. Line two baking sheets with baking parchment. Put the dough on one of the baking sheets and chill in the freezer for about 30 minutes or until the dough is semi-frozen (this will make it easier to cut). Knock back the risen dough and lightly knead it on a floured surface. Roll out the dough to a 1cm/½in thick square or rectangular shape. Line two baking sheets with baking parchment. Put the dough on one of the baking sheets and chill in the freezer for about 30 minutes or until the dough is semi-frozen (this will make it easier to cut). Using a sharp knife, cut the dough into 4cm/1½in squares. Arrange them, spaced slightly apart, on the lined baking sheets. Cover with lightly greased cling film and leave in a warm spot for about an hour or until the dough is one-and-a-half times the original size. Using a sharp knife, cut the dough into 4cm/1½in squares. Arrange them, spaced slightly apart, on the lined baking sheets. Cover with lightly greased cling film and leave in a warm spot for about an hour or until the dough is one-and-a-half times the original size. Meanwhile make the maple glaze, combine the ingredients in a bowl with a tablespoon water and whisk until smooth. If the glaze seems too thick, add a little more water, a tiny splash at a time, and stir well until you get the desired consistency. Meanwhile make the maple glaze, combine the ingredients in a bowl with a tablespoon water and whisk until smooth. If the glaze seems too thick, add a little more water, a tiny splash at a time, and stir well until you get the desired consistency. For the cinnamon sugar, mix the caster sugar and cinnamon together on a plate. For the cinnamon sugar, mix the caster sugar and cinnamon together on a plate. For the crème Anglaise, heat the cream with the vanilla seeds and pod in a saucepan until it begins to boil. Remove from the heat and let the vanilla infuse the cream as it cools. Meanwhile, beat the sugar and egg yolks together in a large bowl. When the vanilla cream has cooled, fish out the pod, then mix the cream with the sugary yolks. Pour the mixture through a fine sieve into a clean saucepan. Set over a low heat and cook, stirring constantly with a wooden spoon, until the mixture thickens into a thin custard that will lightly coat the back of the spoon. For the crème Anglaise, heat the cream with the vanilla seeds and pod in a saucepan until it begins to boil. Remove from the heat and let the vanilla infuse the cream as it cools. Meanwhile, beat the sugar and egg yolks together in a large bowl. When the vanilla cream has cooled, fish out the pod, then mix the cream with the sugary yolks. Pour the mixture through a fine sieve into a clean saucepan. Set over a low heat and cook, stirring constantly with a wooden spoon, until the mixture thickens into a thin custard that will lightly coat the back of the spoon. Heat 4-5cm/1½-2in of oil in a deep heavy-bottomed pan, or a deep-fat fryer, to 170C. Deep-fry the doughnuts, in small batches, for about 2 minutes or until golden-brown all over. Remove with a slotted spoon and drain on a tray lined with several layers of kitchen paper. While the doughnuts are still warm, pipe the apple filling into the centre of each, then roll in the cinnamon sugar. Heat 4-5cm/1½-2in of oil in a deep heavy-bottomed pan, or a deep-fat fryer, to 170C. Deep-fry the doughnuts, in small batches, for about 2 minutes or until golden-brown all over. Remove with a slotted spoon and drain on a tray lined with several layers of kitchen paper. While the doughnuts are still warm, pipe the apple filling into the centre of each, then roll in the cinnamon sugar. Once all the doughnuts have been deep fried, filled and sugared, glaze them in several batches. Place a few in a single layer on a wire rack set over a large baking tray. Drizzle the maple glaze over them and leave to set slightly before transferring them to a serving plate. Serve warm or at room temperature with the vanilla crème Anglaise. Once all the doughnuts have been deep fried, filled and sugared, glaze them in several batches. Place a few in a single layer on a wire rack set over a large baking tray. Drizzle the maple glaze over them and leave to set slightly before transferring them to a serving plate. Serve warm or at room temperature with the vanilla crème Anglaise. | {
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"title": "Cinnamon doughnuts with apple filling recipe",
"content": "For the doughnuts, put the flour, sugar and salt in the bowl of an electric mixer fitted with a dough hook (if using dried yeast, add it to the bowl now). Stir to mix, then make a well in the middle. In a small bowl, stir the fresh yeast with a little milk until creamy, then set aside for a few minutes until foamy. Add to the well in the flour along with the egg yolks and remaining milk. Mix on low speed to combine, then increase the speed slightly and continue to mix until a dough forms. Reduce the speed a little before adding the butter, a little at a time, and continue mixing until it is fully incorporated. If the dough seems too wet, mix in a little more flour, a tablespoonful at a time. Increase the speed and knead the dough for a couple of minutes until it is smooth and elastic. Cover the bowl with cling film and leave the dough to rise in a warm spot for 1-2 hours or until doubled in size. Meanwhile, make the apple filling. Add the lemon juice to a large bowl of water. Peel, core and roughly chop the apples. As you chop them, immediately put them into the bowl of acidulated water to prevent them from browning. Drain the apples and pat dry with a kitchen towel, then tip into a heavy-based pan and add the sugar and butter. Cook over low heat, stirring occasionally, for about 30 minutes or until the apples are very soft. If there seems to be too much liquid, continue to cook over a low heat until the mixture has thickened. Transfer the stewed apples to a food processor and blend until smooth, stopping the machine to scrape down the sides once or twice. Pass the apple purée through a sieve into a bowl and leave to cool completely, then spoon into a plastic squeezy bottle with a long tip (or a piping bag fitted with a long, thin nozzle). Set aside. Knock back the risen dough and lightly knead it on a floured surface. Roll out the dough to a 1cm/½in thick square or rectangular shape. Line two baking sheets with baking parchment. Put the dough on one of the baking sheets and chill in the freezer for about 30 minutes or until the dough is semi-frozen (this will make it easier to cut). Using a sharp knife, cut the dough into 4cm/1½in squares. Arrange them, spaced slightly apart, on the lined baking sheets. Cover with lightly greased cling film and leave in a warm spot for about an hour or until the dough is one-and-a-half times the original size. Meanwhile make the maple glaze, combine the ingredients in a bowl with a tablespoon water and whisk until smooth. If the glaze seems too thick, add a little more water, a tiny splash at a time, and stir well until you get the desired consistency. For the cinnamon sugar, mix the caster sugar and cinnamon together on a plate. For the crème Anglaise, heat the cream with the vanilla seeds and pod in a saucepan until it begins to boil. Remove from the heat and let the vanilla infuse the cream as it cools. Meanwhile, beat the sugar and egg yolks together in a large bowl. When the vanilla cream has cooled, fish out the pod, then mix the cream with the sugary yolks. Pour the mixture through a fine sieve into a clean saucepan. Set over a low heat and cook, stirring constantly with a wooden spoon, until the mixture thickens into a thin custard that will lightly coat the back of the spoon.Heat 4-5cm/1½-2in of oil in a deep heavy-bottomed pan, or a deep-fat fryer, to 170C. Deep-fry the doughnuts, in small batches, for about 2 minutes or until golden-brown all over. Remove with a slotted spoon and drain on a tray lined with several layers of kitchen paper. While the doughnuts are still warm, pipe the apple filling into the centre of each, then roll in the cinnamon sugar. Once all the doughnuts have been deep fried, filled and sugared, glaze them in several batches. Place a few in a single layer on a wire rack set over a large baking tray. Drizzle the maple glaze over them and leave to set slightly before transferring them to a serving plate. Serve warm or at room temperature with the vanilla crème Anglaise. For the doughnuts, put the flour, sugar and salt in the bowl of an electric mixer fitted with a dough hook (if using dried yeast, add it to the bowl now). Stir to mix, then make a well in the middle. For the doughnuts, put the flour, sugar and salt in the bowl of an electric mixer fitted with a dough hook (if using dried yeast, add it to the bowl now). Stir to mix, then make a well in the middle. In a small bowl, stir the fresh yeast with a little milk until creamy, then set aside for a few minutes until foamy. Add to the well in the flour along with the egg yolks and remaining milk. Mix on low speed to combine, then increase the speed slightly and continue to mix until a dough forms. In a small bowl, stir the fresh yeast with a little milk until creamy, then set aside for a few minutes until foamy. Add to the well in the flour along with the egg yolks and remaining milk. Mix on low speed to combine, then increase the speed slightly and continue to mix until a dough forms. Reduce the speed a little before adding the butter, a little at a time, and continue mixing until it is fully incorporated. If the dough seems too wet, mix in a little more flour, a tablespoonful at a time. Increase the speed and knead the dough for a couple of minutes until it is smooth and elastic. Cover the bowl with cling film and leave the dough to rise in a warm spot for 1-2 hours or until doubled in size. Reduce the speed a little before adding the butter, a little at a time, and continue mixing until it is fully incorporated. If the dough seems too wet, mix in a little more flour, a tablespoonful at a time. Increase the speed and knead the dough for a couple of minutes until it is smooth and elastic. Cover the bowl with cling film and leave the dough to rise in a warm spot for 1-2 hours or until doubled in size. Meanwhile, make the apple filling. Add the lemon juice to a large bowl of water. Peel, core and roughly chop the apples. As you chop them, immediately put them into the bowl of acidulated water to prevent them from browning. Meanwhile, make the apple filling. Add the lemon juice to a large bowl of water. Peel, core and roughly chop the apples. As you chop them, immediately put them into the bowl of acidulated water to prevent them from browning. Drain the apples and pat dry with a kitchen towel, then tip into a heavy-based pan and add the sugar and butter. Cook over low heat, stirring occasionally, for about 30 minutes or until the apples are very soft. If there seems to be too much liquid, continue to cook over a low heat until the mixture has thickened. Transfer the stewed apples to a food processor and blend until smooth, stopping the machine to scrape down the sides once or twice. Pass the apple purée through a sieve into a bowl and leave to cool completely, then spoon into a plastic squeezy bottle with a long tip (or a piping bag fitted with a long, thin nozzle). Set aside. Drain the apples and pat dry with a kitchen towel, then tip into a heavy-based pan and add the sugar and butter. Cook over low heat, stirring occasionally, for about 30 minutes or until the apples are very soft. If there seems to be too much liquid, continue to cook over a low heat until the mixture has thickened. Transfer the stewed apples to a food processor and blend until smooth, stopping the machine to scrape down the sides once or twice. Pass the apple purée through a sieve into a bowl and leave to cool completely, then spoon into a plastic squeezy bottle with a long tip (or a piping bag fitted with a long, thin nozzle). Set aside. Knock back the risen dough and lightly knead it on a floured surface. Roll out the dough to a 1cm/½in thick square or rectangular shape. Line two baking sheets with baking parchment. Put the dough on one of the baking sheets and chill in the freezer for about 30 minutes or until the dough is semi-frozen (this will make it easier to cut). Knock back the risen dough and lightly knead it on a floured surface. Roll out the dough to a 1cm/½in thick square or rectangular shape. Line two baking sheets with baking parchment. Put the dough on one of the baking sheets and chill in the freezer for about 30 minutes or until the dough is semi-frozen (this will make it easier to cut). Using a sharp knife, cut the dough into 4cm/1½in squares. Arrange them, spaced slightly apart, on the lined baking sheets. Cover with lightly greased cling film and leave in a warm spot for about an hour or until the dough is one-and-a-half times the original size. Using a sharp knife, cut the dough into 4cm/1½in squares. Arrange them, spaced slightly apart, on the lined baking sheets. Cover with lightly greased cling film and leave in a warm spot for about an hour or until the dough is one-and-a-half times the original size. Meanwhile make the maple glaze, combine the ingredients in a bowl with a tablespoon water and whisk until smooth. If the glaze seems too thick, add a little more water, a tiny splash at a time, and stir well until you get the desired consistency. Meanwhile make the maple glaze, combine the ingredients in a bowl with a tablespoon water and whisk until smooth. If the glaze seems too thick, add a little more water, a tiny splash at a time, and stir well until you get the desired consistency. For the cinnamon sugar, mix the caster sugar and cinnamon together on a plate. For the cinnamon sugar, mix the caster sugar and cinnamon together on a plate. For the crème Anglaise, heat the cream with the vanilla seeds and pod in a saucepan until it begins to boil. Remove from the heat and let the vanilla infuse the cream as it cools. Meanwhile, beat the sugar and egg yolks together in a large bowl. When the vanilla cream has cooled, fish out the pod, then mix the cream with the sugary yolks. Pour the mixture through a fine sieve into a clean saucepan. Set over a low heat and cook, stirring constantly with a wooden spoon, until the mixture thickens into a thin custard that will lightly coat the back of the spoon. For the crème Anglaise, heat the cream with the vanilla seeds and pod in a saucepan until it begins to boil. Remove from the heat and let the vanilla infuse the cream as it cools. Meanwhile, beat the sugar and egg yolks together in a large bowl. When the vanilla cream has cooled, fish out the pod, then mix the cream with the sugary yolks. Pour the mixture through a fine sieve into a clean saucepan. Set over a low heat and cook, stirring constantly with a wooden spoon, until the mixture thickens into a thin custard that will lightly coat the back of the spoon. Heat 4-5cm/1½-2in of oil in a deep heavy-bottomed pan, or a deep-fat fryer, to 170C. Deep-fry the doughnuts, in small batches, for about 2 minutes or until golden-brown all over. Remove with a slotted spoon and drain on a tray lined with several layers of kitchen paper. While the doughnuts are still warm, pipe the apple filling into the centre of each, then roll in the cinnamon sugar. Heat 4-5cm/1½-2in of oil in a deep heavy-bottomed pan, or a deep-fat fryer, to 170C. Deep-fry the doughnuts, in small batches, for about 2 minutes or until golden-brown all over. Remove with a slotted spoon and drain on a tray lined with several layers of kitchen paper. While the doughnuts are still warm, pipe the apple filling into the centre of each, then roll in the cinnamon sugar. Once all the doughnuts have been deep fried, filled and sugared, glaze them in several batches. Place a few in a single layer on a wire rack set over a large baking tray. Drizzle the maple glaze over them and leave to set slightly before transferring them to a serving plate. Serve warm or at room temperature with the vanilla crème Anglaise. Once all the doughnuts have been deep fried, filled and sugared, glaze them in several batches. Place a few in a single layer on a wire rack set over a large baking tray. Drizzle the maple glaze over them and leave to set slightly before transferring them to a serving plate. Serve warm or at room temperature with the vanilla crème Anglaise."
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An average of 0.0 out of 5 stars from 0 ratings These rose-water flavoured doughnuts are a sweet treat that can be easily shared as they are bite-sized! 1 potato (around 175g/6oz), peeled and cut into even-sized pieces500g/1lb 2oz strong bread flour1 tsp fine salt7g sachet dried yeast400g/14oz golden caster sugar1 cinnamon stick 3 cloves½ lemon, juice only2–3 tbsp rose water1 litre/1¾ pint vegetable oil3 tbsp runny honey (optional), to drizzle2 tbsp toasted sesame seeds (optional), to decorate 1 potato (around 175g/6oz), peeled and cut into even-sized pieces 500g/1lb 2oz strong bread flour 1 tsp fine salt 7g sachet dried yeast 400g/14oz golden caster sugar 1 cinnamon stick 3 cloves ½ lemon, juice only 2–3 tbsp rose water 1 litre/1¾ pint vegetable oil 3 tbsp runny honey (optional), to drizzle 2 tbsp toasted sesame seeds (optional), to decorate 250g/9oz dark chocolate, finely chopped250ml/9fl oz double cream 250g/9oz dark chocolate, finely chopped 250ml/9fl oz double cream 100g/3½oz hazelnuts, toasted and roughly chopped100g/3½oz pecan nuts, roughly chopped edible gold spray, to decorate 100g/3½oz hazelnuts, toasted and roughly chopped 100g/3½oz pecan nuts, roughly chopped edible gold spray, to decorate Method To make the doughnuts, place the potato in a small saucepan of boiling water and simmer for around 10 minutes, until cooked through. Drain and set aside to cool.Place the flour in a large bowl and stir in the salt. In a measuring jug, mix together 625ml/20fl oz tepid water with the yeast and 1 tablespoon of the sugar. Set aside for 5 minutes. Make a well in the flour and pour in the yeast water. Press the cooked potato through a ricer into the mixture and mix everything together with a whisk, beating it and bringing it together. Cover the bowl and leave to prove for around 1 hour.Meanwhile, make the syrup. Pour the remaining sugar into a large saucepan and add 400ml/14fl oz water. Add the cinnamon, cloves and lemon juice. Bring to the boil and then simmer for 5 minutes, until thickened and syrupy but not too golden. Turn off the heat. Stir in the rose water (I like 3 tablespoons but if you're not a huge fan, just add 2). Set aside to cool. When the dough is ready, heat the oil in a saucepan over a medium heat and, once hot, carefully drop in a small piece of bread. When the bread starts to sizzle and turn golden then the oil is ready. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Line a plate with kitchen paper and place a teaspoon in a mug of water. The aim when cooking the doughnuts is to keep one hand dirty and the other clean. Use one hand to grab a small amount of the batter, then gently close your hand and squeeze the batter through your thumb and index finger, almost like a bubble. Using your clean hand to hold the teaspoon, scoop the bubble of batter from your hand and carefully drop it into the hot oil. Dip the teaspoon back into the water and repeat (the water keeps the batter from sticking to the spoon). Keep going until the pan has a layer of dough balls, but is not so full that the pan is overcrowded – you may need to do this in batches. Leave the balls to cook for a few minutes until golden underneath then flip them over and cook for a few minutes more.When cooked through, remove with a slotted spoon and place on the lined plate to drain. Once drained, transfer the balls to the cooled syrup. Leave the doughnuts for a few minutes to soak up the syrup, then transfer to a serving platter. Serve the doughnuts straightaway or, for a more Greek-style serving, drizzle with a little honey and scatter over some toasted sesame seeds.To make the ganache, place the chocolate in a heatproof bowl. Heat the cream in a saucepan until it is hot but not boiling. Pour the cream over the chocolate, leave for a minute and then stir until glossy and smooth. Finish the doughnuts with a drizzle of chocolate ganache toasted hazelnuts, pecans To make the doughnuts, place the potato in a small saucepan of boiling water and simmer for around 10 minutes, until cooked through. Drain and set aside to cool. To make the doughnuts, place the potato in a small saucepan of boiling water and simmer for around 10 minutes, until cooked through. Drain and set aside to cool. Place the flour in a large bowl and stir in the salt. In a measuring jug, mix together 625ml/20fl oz tepid water with the yeast and 1 tablespoon of the sugar. Set aside for 5 minutes. Make a well in the flour and pour in the yeast water. Press the cooked potato through a ricer into the mixture and mix everything together with a whisk, beating it and bringing it together. Cover the bowl and leave to prove for around 1 hour. Place the flour in a large bowl and stir in the salt. In a measuring jug, mix together 625ml/20fl oz tepid water with the yeast and 1 tablespoon of the sugar. Set aside for 5 minutes. Make a well in the flour and pour in the yeast water. Press the cooked potato through a ricer into the mixture and mix everything together with a whisk, beating it and bringing it together. Cover the bowl and leave to prove for around 1 hour. Meanwhile, make the syrup. Pour the remaining sugar into a large saucepan and add 400ml/14fl oz water. Add the cinnamon, cloves and lemon juice. Bring to the boil and then simmer for 5 minutes, until thickened and syrupy but not too golden. Turn off the heat. Stir in the rose water (I like 3 tablespoons but if you're not a huge fan, just add 2). Set aside to cool. Meanwhile, make the syrup. Pour the remaining sugar into a large saucepan and add 400ml/14fl oz water. Add the cinnamon, cloves and lemon juice. Bring to the boil and then simmer for 5 minutes, until thickened and syrupy but not too golden. Turn off the heat. Stir in the rose water (I like 3 tablespoons but if you're not a huge fan, just add 2). Set aside to cool. When the dough is ready, heat the oil in a saucepan over a medium heat and, once hot, carefully drop in a small piece of bread. When the bread starts to sizzle and turn golden then the oil is ready. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Line a plate with kitchen paper and place a teaspoon in a mug of water. The aim when cooking the doughnuts is to keep one hand dirty and the other clean. Use one hand to grab a small amount of the batter, then gently close your hand and squeeze the batter through your thumb and index finger, almost like a bubble. Using your clean hand to hold the teaspoon, scoop the bubble of batter from your hand and carefully drop it into the hot oil. Dip the teaspoon back into the water and repeat (the water keeps the batter from sticking to the spoon). Keep going until the pan has a layer of dough balls, but is not so full that the pan is overcrowded – you may need to do this in batches. Leave the balls to cook for a few minutes until golden underneath then flip them over and cook for a few minutes more. When the dough is ready, heat the oil in a saucepan over a medium heat and, once hot, carefully drop in a small piece of bread. When the bread starts to sizzle and turn golden then the oil is ready. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Line a plate with kitchen paper and place a teaspoon in a mug of water. The aim when cooking the doughnuts is to keep one hand dirty and the other clean. Use one hand to grab a small amount of the batter, then gently close your hand and squeeze the batter through your thumb and index finger, almost like a bubble. Using your clean hand to hold the teaspoon, scoop the bubble of batter from your hand and carefully drop it into the hot oil. Dip the teaspoon back into the water and repeat (the water keeps the batter from sticking to the spoon). Keep going until the pan has a layer of dough balls, but is not so full that the pan is overcrowded – you may need to do this in batches. Leave the balls to cook for a few minutes until golden underneath then flip them over and cook for a few minutes more. When cooked through, remove with a slotted spoon and place on the lined plate to drain. Once drained, transfer the balls to the cooled syrup. Leave the doughnuts for a few minutes to soak up the syrup, then transfer to a serving platter. Serve the doughnuts straightaway or, for a more Greek-style serving, drizzle with a little honey and scatter over some toasted sesame seeds. When cooked through, remove with a slotted spoon and place on the lined plate to drain. Once drained, transfer the balls to the cooled syrup. Leave the doughnuts for a few minutes to soak up the syrup, then transfer to a serving platter. Serve the doughnuts straightaway or, for a more Greek-style serving, drizzle with a little honey and scatter over some toasted sesame seeds. To make the ganache, place the chocolate in a heatproof bowl. Heat the cream in a saucepan until it is hot but not boiling. Pour the cream over the chocolate, leave for a minute and then stir until glossy and smooth. To make the ganache, place the chocolate in a heatproof bowl. Heat the cream in a saucepan until it is hot but not boiling. Pour the cream over the chocolate, leave for a minute and then stir until glossy and smooth. Finish the doughnuts with a drizzle of chocolate ganache toasted hazelnuts, pecans Finish the doughnuts with a drizzle of chocolate ganache toasted hazelnuts, pecans | {
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"title": "Loukoumathes (tiny syrup doughnuts) recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings These rose-water flavoured doughnuts are a sweet treat that can be easily shared as they are bite-sized! 1 potato (around 175g/6oz), peeled and cut into even-sized pieces500g/1lb 2oz strong bread flour1 tsp fine salt7g sachet dried yeast400g/14oz golden caster sugar1 cinnamon stick 3 cloves½ lemon, juice only2–3 tbsp rose water1 litre/1¾ pint vegetable oil3 tbsp runny honey (optional), to drizzle2 tbsp toasted sesame seeds (optional), to decorate 1 potato (around 175g/6oz), peeled and cut into even-sized pieces 500g/1lb 2oz strong bread flour 1 tsp fine salt 7g sachet dried yeast 400g/14oz golden caster sugar 1 cinnamon stick 3 cloves ½ lemon, juice only 2–3 tbsp rose water 1 litre/1¾ pint vegetable oil 3 tbsp runny honey (optional), to drizzle 2 tbsp toasted sesame seeds (optional), to decorate 250g/9oz dark chocolate, finely chopped250ml/9fl oz double cream 250g/9oz dark chocolate, finely chopped 250ml/9fl oz double cream 100g/3½oz hazelnuts, toasted and roughly chopped100g/3½oz pecan nuts, roughly chopped edible gold spray, to decorate 100g/3½oz hazelnuts, toasted and roughly chopped 100g/3½oz pecan nuts, roughly chopped edible gold spray, to decorate Method To make the doughnuts, place the potato in a small saucepan of boiling water and simmer for around 10 minutes, until cooked through. Drain and set aside to cool.Place the flour in a large bowl and stir in the salt. In a measuring jug, mix together 625ml/20fl oz tepid water with the yeast and 1 tablespoon of the sugar. Set aside for 5 minutes. Make a well in the flour and pour in the yeast water. Press the cooked potato through a ricer into the mixture and mix everything together with a whisk, beating it and bringing it together. Cover the bowl and leave to prove for around 1 hour.Meanwhile, make the syrup. Pour the remaining sugar into a large saucepan and add 400ml/14fl oz water. Add the cinnamon, cloves and lemon juice. Bring to the boil and then simmer for 5 minutes, until thickened and syrupy but not too golden. Turn off the heat. Stir in the rose water (I like 3 tablespoons but if you're not a huge fan, just add 2). Set aside to cool. When the dough is ready, heat the oil in a saucepan over a medium heat and, once hot, carefully drop in a small piece of bread. When the bread starts to sizzle and turn golden then the oil is ready. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Line a plate with kitchen paper and place a teaspoon in a mug of water. The aim when cooking the doughnuts is to keep one hand dirty and the other clean. Use one hand to grab a small amount of the batter, then gently close your hand and squeeze the batter through your thumb and index finger, almost like a bubble. Using your clean hand to hold the teaspoon, scoop the bubble of batter from your hand and carefully drop it into the hot oil. Dip the teaspoon back into the water and repeat (the water keeps the batter from sticking to the spoon). Keep going until the pan has a layer of dough balls, but is not so full that the pan is overcrowded – you may need to do this in batches. Leave the balls to cook for a few minutes until golden underneath then flip them over and cook for a few minutes more.When cooked through, remove with a slotted spoon and place on the lined plate to drain. Once drained, transfer the balls to the cooled syrup. Leave the doughnuts for a few minutes to soak up the syrup, then transfer to a serving platter. Serve the doughnuts straightaway or, for a more Greek-style serving, drizzle with a little honey and scatter over some toasted sesame seeds.To make the ganache, place the chocolate in a heatproof bowl. Heat the cream in a saucepan until it is hot but not boiling. Pour the cream over the chocolate, leave for a minute and then stir until glossy and smooth. Finish the doughnuts with a drizzle of chocolate ganache toasted hazelnuts, pecans To make the doughnuts, place the potato in a small saucepan of boiling water and simmer for around 10 minutes, until cooked through. Drain and set aside to cool. To make the doughnuts, place the potato in a small saucepan of boiling water and simmer for around 10 minutes, until cooked through. Drain and set aside to cool. Place the flour in a large bowl and stir in the salt. In a measuring jug, mix together 625ml/20fl oz tepid water with the yeast and 1 tablespoon of the sugar. Set aside for 5 minutes. Make a well in the flour and pour in the yeast water. Press the cooked potato through a ricer into the mixture and mix everything together with a whisk, beating it and bringing it together. Cover the bowl and leave to prove for around 1 hour. Place the flour in a large bowl and stir in the salt. In a measuring jug, mix together 625ml/20fl oz tepid water with the yeast and 1 tablespoon of the sugar. Set aside for 5 minutes. Make a well in the flour and pour in the yeast water. Press the cooked potato through a ricer into the mixture and mix everything together with a whisk, beating it and bringing it together. Cover the bowl and leave to prove for around 1 hour. Meanwhile, make the syrup. Pour the remaining sugar into a large saucepan and add 400ml/14fl oz water. Add the cinnamon, cloves and lemon juice. Bring to the boil and then simmer for 5 minutes, until thickened and syrupy but not too golden. Turn off the heat. Stir in the rose water (I like 3 tablespoons but if you're not a huge fan, just add 2). Set aside to cool. Meanwhile, make the syrup. Pour the remaining sugar into a large saucepan and add 400ml/14fl oz water. Add the cinnamon, cloves and lemon juice. Bring to the boil and then simmer for 5 minutes, until thickened and syrupy but not too golden. Turn off the heat. Stir in the rose water (I like 3 tablespoons but if you're not a huge fan, just add 2). Set aside to cool. When the dough is ready, heat the oil in a saucepan over a medium heat and, once hot, carefully drop in a small piece of bread. When the bread starts to sizzle and turn golden then the oil is ready. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Line a plate with kitchen paper and place a teaspoon in a mug of water. The aim when cooking the doughnuts is to keep one hand dirty and the other clean. Use one hand to grab a small amount of the batter, then gently close your hand and squeeze the batter through your thumb and index finger, almost like a bubble. Using your clean hand to hold the teaspoon, scoop the bubble of batter from your hand and carefully drop it into the hot oil. Dip the teaspoon back into the water and repeat (the water keeps the batter from sticking to the spoon). Keep going until the pan has a layer of dough balls, but is not so full that the pan is overcrowded – you may need to do this in batches. Leave the balls to cook for a few minutes until golden underneath then flip them over and cook for a few minutes more. When the dough is ready, heat the oil in a saucepan over a medium heat and, once hot, carefully drop in a small piece of bread. When the bread starts to sizzle and turn golden then the oil is ready. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Line a plate with kitchen paper and place a teaspoon in a mug of water. The aim when cooking the doughnuts is to keep one hand dirty and the other clean. Use one hand to grab a small amount of the batter, then gently close your hand and squeeze the batter through your thumb and index finger, almost like a bubble. Using your clean hand to hold the teaspoon, scoop the bubble of batter from your hand and carefully drop it into the hot oil. Dip the teaspoon back into the water and repeat (the water keeps the batter from sticking to the spoon). Keep going until the pan has a layer of dough balls, but is not so full that the pan is overcrowded – you may need to do this in batches. Leave the balls to cook for a few minutes until golden underneath then flip them over and cook for a few minutes more. When cooked through, remove with a slotted spoon and place on the lined plate to drain. Once drained, transfer the balls to the cooled syrup. Leave the doughnuts for a few minutes to soak up the syrup, then transfer to a serving platter. Serve the doughnuts straightaway or, for a more Greek-style serving, drizzle with a little honey and scatter over some toasted sesame seeds. When cooked through, remove with a slotted spoon and place on the lined plate to drain. Once drained, transfer the balls to the cooled syrup. Leave the doughnuts for a few minutes to soak up the syrup, then transfer to a serving platter. Serve the doughnuts straightaway or, for a more Greek-style serving, drizzle with a little honey and scatter over some toasted sesame seeds. To make the ganache, place the chocolate in a heatproof bowl. Heat the cream in a saucepan until it is hot but not boiling. Pour the cream over the chocolate, leave for a minute and then stir until glossy and smooth. To make the ganache, place the chocolate in a heatproof bowl. Heat the cream in a saucepan until it is hot but not boiling. Pour the cream over the chocolate, leave for a minute and then stir until glossy and smooth. Finish the doughnuts with a drizzle of chocolate ganache toasted hazelnuts, pecans Finish the doughnuts with a drizzle of chocolate ganache toasted hazelnuts, pecans"
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} | 2c5e7b0beb7feafab0ceac9262a940d0d66a46f44621070c9b2eaa45bdc258ad | Hash browns recipe
An average of 4.6 out of 5 stars from 71 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hashbrowns_12454_16x9.jpg Hash browns are one of those brilliant recipes that taste amazing, look impressive and take very little effort. A welcome addition to any breakfast or lunch. 4 medium floury potatoes, peeled (like Maris Piper or King Edwards)1 medium onion1 egg, beatensalt and peppervegetable oil, for frying 4 medium floury potatoes, peeled (like Maris Piper or King Edwards) 1 medium onion 1 egg, beaten salt and pepper vegetable oil, for frying Method Coarsely grate the potatoes and onion into a clean tea towel and then thoroughly squeeze out any excess liquid by twisting the towel. Place the mix in a large bowl.Add the egg, a good couple of pinches of salt and freshly ground black pepper (you need to salt the mixture well otherwise the hash browns can be quite bland). Mix the ingredients together. Heat a good glug of oil in a heavy based frying pan over a medium–high heat. When the oil is hot (but not smoking), add spoonfuls of the potato mixture into the pan and flatten into patties about 1cm/½in thick. Flip over once browned and crispy – about 2–3 minutes each side.Serve hot as a breakfast or supper side dish. Especially good with bacon and eggs. Coarsely grate the potatoes and onion into a clean tea towel and then thoroughly squeeze out any excess liquid by twisting the towel. Place the mix in a large bowl. Coarsely grate the potatoes and onion into a clean tea towel and then thoroughly squeeze out any excess liquid by twisting the towel. Place the mix in a large bowl. Add the egg, a good couple of pinches of salt and freshly ground black pepper (you need to salt the mixture well otherwise the hash browns can be quite bland). Mix the ingredients together. Add the egg, a good couple of pinches of salt and freshly ground black pepper (you need to salt the mixture well otherwise the hash browns can be quite bland). Mix the ingredients together. Heat a good glug of oil in a heavy based frying pan over a medium–high heat. When the oil is hot (but not smoking), add spoonfuls of the potato mixture into the pan and flatten into patties about 1cm/½in thick. Flip over once browned and crispy – about 2–3 minutes each side. Heat a good glug of oil in a heavy based frying pan over a medium–high heat. When the oil is hot (but not smoking), add spoonfuls of the potato mixture into the pan and flatten into patties about 1cm/½in thick. Flip over once browned and crispy – about 2–3 minutes each side. Serve hot as a breakfast or supper side dish. Especially good with bacon and eggs. Serve hot as a breakfast or supper side dish. Especially good with bacon and eggs. Recipe tips Generous seasoning is key to this easy recipe, so don't be shy with the salt and pepper. It's best to use standard brown onions for this recipe, but any type will do the job. To get really crispy hash browns make sure you squeeze out as much liquid as possible in step 1. Soggy spuds equal soggy hash browns. If you have a food processor with a grating disc, this will really speed up the process of preparing the potatoes. Use a slicing disc for the onions to keep tears at bay. When cooking the hash browns try not to disturb them in the pan. It's best to let them cook fully on the first side before turning. A non-stick pan really helps. | {
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"title": "Hash browns recipe",
"content": "An average of 4.6 out of 5 stars from 71 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hashbrowns_12454_16x9.jpg Hash browns are one of those brilliant recipes that taste amazing, look impressive and take very little effort. A welcome addition to any breakfast or lunch. 4 medium floury potatoes, peeled (like Maris Piper or King Edwards)1 medium onion1 egg, beatensalt and peppervegetable oil, for frying 4 medium floury potatoes, peeled (like Maris Piper or King Edwards) 1 medium onion 1 egg, beaten salt and pepper vegetable oil, for frying Method Coarsely grate the potatoes and onion into a clean tea towel and then thoroughly squeeze out any excess liquid by twisting the towel. Place the mix in a large bowl.Add the egg, a good couple of pinches of salt and freshly ground black pepper (you need to salt the mixture well otherwise the hash browns can be quite bland). Mix the ingredients together. Heat a good glug of oil in a heavy based frying pan over a medium–high heat. When the oil is hot (but not smoking), add spoonfuls of the potato mixture into the pan and flatten into patties about 1cm/½in thick. Flip over once browned and crispy – about 2–3 minutes each side.Serve hot as a breakfast or supper side dish. Especially good with bacon and eggs. Coarsely grate the potatoes and onion into a clean tea towel and then thoroughly squeeze out any excess liquid by twisting the towel. Place the mix in a large bowl. Coarsely grate the potatoes and onion into a clean tea towel and then thoroughly squeeze out any excess liquid by twisting the towel. Place the mix in a large bowl. Add the egg, a good couple of pinches of salt and freshly ground black pepper (you need to salt the mixture well otherwise the hash browns can be quite bland). Mix the ingredients together. Add the egg, a good couple of pinches of salt and freshly ground black pepper (you need to salt the mixture well otherwise the hash browns can be quite bland). Mix the ingredients together. Heat a good glug of oil in a heavy based frying pan over a medium–high heat. When the oil is hot (but not smoking), add spoonfuls of the potato mixture into the pan and flatten into patties about 1cm/½in thick. Flip over once browned and crispy – about 2–3 minutes each side. Heat a good glug of oil in a heavy based frying pan over a medium–high heat. When the oil is hot (but not smoking), add spoonfuls of the potato mixture into the pan and flatten into patties about 1cm/½in thick. Flip over once browned and crispy – about 2–3 minutes each side. Serve hot as a breakfast or supper side dish. Especially good with bacon and eggs. Serve hot as a breakfast or supper side dish. Especially good with bacon and eggs. Recipe tips Generous seasoning is key to this easy recipe, so don't be shy with the salt and pepper. It's best to use standard brown onions for this recipe, but any type will do the job. To get really crispy hash browns make sure you squeeze out as much liquid as possible in step 1. Soggy spuds equal soggy hash browns. If you have a food processor with a grating disc, this will really speed up the process of preparing the potatoes. Use a slicing disc for the onions to keep tears at bay. When cooking the hash browns try not to disturb them in the pan. It's best to let them cook fully on the first side before turning. A non-stick pan really helps."
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} | 12a774b29afcfb6ae2a1c05defcdc0cf4909a013efcb1f47c6b26a23e661a935 | Carrot and coriander fritters recipe
An average of 4.7 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/carrotandcorianderfr_92488_16x9.jpg These carrot fritters are perfect for a quick lunch, especially with a watercress salad on the side. They combine the classic carrot and coriander flavours into a hot, crisp alternative to soup. a good handful carrots, about 6, trimmed and washed3–4 spring onions, both green and white parts, sliceda good handful fresh coriander, roughly chopped, plus extra to serve2 large free-range eggs, beaten 1 tbsp or so plain flour1 handful freshly grated Parmesan (or alternative vegetarian cheese)a few glugs double creamsalt and freshly ground black peppera few good glugs fruity olive oil a good handful carrots, about 6, trimmed and washed 3–4 spring onions, both green and white parts, sliced a good handful fresh coriander, roughly chopped, plus extra to serve 2 large free-range eggs, beaten 1 tbsp or so plain flour 1 handful freshly grated Parmesan (or alternative vegetarian cheese) a few glugs double cream salt and freshly ground black pepper a few good glugs fruity olive oil Method Grate the carrots in a food processor, then place into a large bowl with the spring onions and as much coriander as you like. Add in the eggs and the flour to bind everything together, followed by the Parmesan (it will melt and again will help to hold the fritter together) and, for a touch of luxury, some cream and stir well, seasoning to taste with salt and freshly ground black pepper. Just before you fry it's worth squeezing some of the mixture together in your hands to ensure it won't fall apart when cooking. If you think it will, add either a little more beaten egg or flour, only just enough to stick them together.Heat a large frying pan, add in the oil and form the mixture into thin fritters, so they will cook quickly. Fry for 4–6 minutes until golden-brown on both sides. Remember the golden rule of frying – don't play with the food too much, let the fritters form a crust before you turn them over. Serve straightaway scattered with more coriander. Grate the carrots in a food processor, then place into a large bowl with the spring onions and as much coriander as you like. Grate the carrots in a food processor, then place into a large bowl with the spring onions and as much coriander as you like. Add in the eggs and the flour to bind everything together, followed by the Parmesan (it will melt and again will help to hold the fritter together) and, for a touch of luxury, some cream and stir well, seasoning to taste with salt and freshly ground black pepper. Add in the eggs and the flour to bind everything together, followed by the Parmesan (it will melt and again will help to hold the fritter together) and, for a touch of luxury, some cream and stir well, seasoning to taste with salt and freshly ground black pepper. Just before you fry it's worth squeezing some of the mixture together in your hands to ensure it won't fall apart when cooking. If you think it will, add either a little more beaten egg or flour, only just enough to stick them together. Just before you fry it's worth squeezing some of the mixture together in your hands to ensure it won't fall apart when cooking. If you think it will, add either a little more beaten egg or flour, only just enough to stick them together. Heat a large frying pan, add in the oil and form the mixture into thin fritters, so they will cook quickly. Fry for 4–6 minutes until golden-brown on both sides. Remember the golden rule of frying – don't play with the food too much, let the fritters form a crust before you turn them over. Serve straightaway scattered with more coriander. Heat a large frying pan, add in the oil and form the mixture into thin fritters, so they will cook quickly. Fry for 4–6 minutes until golden-brown on both sides. Remember the golden rule of frying – don't play with the food too much, let the fritters form a crust before you turn them over. Serve straightaway scattered with more coriander. | {
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"content": "An average of 4.7 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/carrotandcorianderfr_92488_16x9.jpg These carrot fritters are perfect for a quick lunch, especially with a watercress salad on the side. They combine the classic carrot and coriander flavours into a hot, crisp alternative to soup. a good handful carrots, about 6, trimmed and washed3–4 spring onions, both green and white parts, sliceda good handful fresh coriander, roughly chopped, plus extra to serve2 large free-range eggs, beaten 1 tbsp or so plain flour1 handful freshly grated Parmesan (or alternative vegetarian cheese)a few glugs double creamsalt and freshly ground black peppera few good glugs fruity olive oil a good handful carrots, about 6, trimmed and washed 3–4 spring onions, both green and white parts, sliced a good handful fresh coriander, roughly chopped, plus extra to serve 2 large free-range eggs, beaten 1 tbsp or so plain flour 1 handful freshly grated Parmesan (or alternative vegetarian cheese) a few glugs double cream salt and freshly ground black pepper a few good glugs fruity olive oil Method Grate the carrots in a food processor, then place into a large bowl with the spring onions and as much coriander as you like. Add in the eggs and the flour to bind everything together, followed by the Parmesan (it will melt and again will help to hold the fritter together) and, for a touch of luxury, some cream and stir well, seasoning to taste with salt and freshly ground black pepper. Just before you fry it's worth squeezing some of the mixture together in your hands to ensure it won't fall apart when cooking. If you think it will, add either a little more beaten egg or flour, only just enough to stick them together.Heat a large frying pan, add in the oil and form the mixture into thin fritters, so they will cook quickly. Fry for 4–6 minutes until golden-brown on both sides. Remember the golden rule of frying – don't play with the food too much, let the fritters form a crust before you turn them over. Serve straightaway scattered with more coriander. Grate the carrots in a food processor, then place into a large bowl with the spring onions and as much coriander as you like. Grate the carrots in a food processor, then place into a large bowl with the spring onions and as much coriander as you like. Add in the eggs and the flour to bind everything together, followed by the Parmesan (it will melt and again will help to hold the fritter together) and, for a touch of luxury, some cream and stir well, seasoning to taste with salt and freshly ground black pepper. Add in the eggs and the flour to bind everything together, followed by the Parmesan (it will melt and again will help to hold the fritter together) and, for a touch of luxury, some cream and stir well, seasoning to taste with salt and freshly ground black pepper. Just before you fry it's worth squeezing some of the mixture together in your hands to ensure it won't fall apart when cooking. If you think it will, add either a little more beaten egg or flour, only just enough to stick them together. Just before you fry it's worth squeezing some of the mixture together in your hands to ensure it won't fall apart when cooking. If you think it will, add either a little more beaten egg or flour, only just enough to stick them together. Heat a large frying pan, add in the oil and form the mixture into thin fritters, so they will cook quickly. Fry for 4–6 minutes until golden-brown on both sides. Remember the golden rule of frying – don't play with the food too much, let the fritters form a crust before you turn them over. Serve straightaway scattered with more coriander. Heat a large frying pan, add in the oil and form the mixture into thin fritters, so they will cook quickly. Fry for 4–6 minutes until golden-brown on both sides. Remember the golden rule of frying – don't play with the food too much, let the fritters form a crust before you turn them over. Serve straightaway scattered with more coriander."
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} | 02fc62aab1b91ed7a7ba1e056375261a79181148493d0680324998df26aada2c | Traditional Jewish tzimmes recipe
An average of 4.3 out of 5 stars from 3 ratings This classic Jewish stew is sweetened with dried fruit and maple syrup. 350g/12oz plant-based mince (or vegan burgers, crumbled)5 dried apricots, finely chopped1 small red onion, finely choppedhandful fresh flatleaf parsley, chopped, plus extra to garnish2 garlic cloves, grated1 tsp ground cumin1 tsp ground cinnamon1 tsp paprika½ tsp cayenne pepper2 tbsp olive oil, for fryingsalt and freshly ground black pepper 350g/12oz plant-based mince (or vegan burgers, crumbled) 5 dried apricots, finely chopped 1 small red onion, finely chopped handful fresh flatleaf parsley, chopped, plus extra to garnish 2 garlic cloves, grated 1 tsp ground cumin 1 tsp ground cinnamon 1 tsp paprika ½ tsp cayenne pepper 2 tbsp olive oil, for frying salt and freshly ground black pepper 2 tbsp olive oil1 large onion, chopped3 garlic cloves, crushed2 large carrots, peeled and cut into thick roundshandful baby carrots270g/9½oz dried apricots (or mixture of dried fruits like prunes or raisins)1 tbsp maple syrup1 tsp ground cinnamon½ tsp ground ginger250ml/9fl oz orange juice375ml/13fl oz vegetable broth1 bay leaf1–2 tsp chopped fresh thyme or ½ tsp dried thyme1 orange, zest only (optional)salt and freshly ground black pepper 2 tbsp olive oil 1 large onion, chopped 3 garlic cloves, crushed 2 large carrots, peeled and cut into thick rounds handful baby carrots 270g/9½oz dried apricots (or mixture of dried fruits like prunes or raisins) 1 tbsp maple syrup 1 tsp ground cinnamon ½ tsp ground ginger 250ml/9fl oz orange juice 375ml/13fl oz vegetable broth 1 bay leaf 1–2 tsp chopped fresh thyme or ½ tsp dried thyme 1 orange, zest only (optional) salt and freshly ground black pepper Method To make the koftas, preheat the oven to 200C/180C Fan/Gas 6. Mix all of the ingredients for the koftas in a large bowl and season with salt and pepper. Shape the mixture into long, oval kofta shapes. Heat the oil in a frying pan over a medium heat and fry the koftas on each side until browned. Transfer to a baking tray and cook in the oven for 20 minutes. Set aside. To make the tzimmes, heat the oil in a large frying pan over medium heat and fry the onion for about 5 minutes until soft and golden. Add the garlic and cook for 1 minute. Add the carrots and baby carrots and cook for 5 minutes.Stir in the apricots, maple syrup, cinnamon and ginger. Add a generous pinch of salt and pepper and mix well.Add the orange juice, vegetable broth, bay leaf, thyme and orange zest (if using). Stir to combine.Bring the mixture to the boil. Add the koftas to the pan (or add them at the end if preferred as the texture will change during cooking). Reduce the heat and simmer gently for 30–40 minutes, or until the vegetables are tender. Serve, topping with the koftas if they haven’t already been added, and garnish with the parsley. To make the koftas, preheat the oven to 200C/180C Fan/Gas 6. To make the koftas, preheat the oven to 200C/180C Fan/Gas 6. Mix all of the ingredients for the koftas in a large bowl and season with salt and pepper. Shape the mixture into long, oval kofta shapes. Mix all of the ingredients for the koftas in a large bowl and season with salt and pepper. Shape the mixture into long, oval kofta shapes. Heat the oil in a frying pan over a medium heat and fry the koftas on each side until browned. Heat the oil in a frying pan over a medium heat and fry the koftas on each side until browned. Transfer to a baking tray and cook in the oven for 20 minutes. Set aside. Transfer to a baking tray and cook in the oven for 20 minutes. Set aside. To make the tzimmes, heat the oil in a large frying pan over medium heat and fry the onion for about 5 minutes until soft and golden. To make the tzimmes, heat the oil in a large frying pan over medium heat and fry the onion for about 5 minutes until soft and golden. Add the garlic and cook for 1 minute. Add the carrots and baby carrots and cook for 5 minutes. Add the garlic and cook for 1 minute. Add the carrots and baby carrots and cook for 5 minutes. Stir in the apricots, maple syrup, cinnamon and ginger. Add a generous pinch of salt and pepper and mix well. Stir in the apricots, maple syrup, cinnamon and ginger. Add a generous pinch of salt and pepper and mix well. Add the orange juice, vegetable broth, bay leaf, thyme and orange zest (if using). Stir to combine. Add the orange juice, vegetable broth, bay leaf, thyme and orange zest (if using). Stir to combine. Bring the mixture to the boil. Add the koftas to the pan (or add them at the end if preferred as the texture will change during cooking). Reduce the heat and simmer gently for 30–40 minutes, or until the vegetables are tender. Bring the mixture to the boil. Add the koftas to the pan (or add them at the end if preferred as the texture will change during cooking). Reduce the heat and simmer gently for 30–40 minutes, or until the vegetables are tender. Serve, topping with the koftas if they haven’t already been added, and garnish with the parsley. Serve, topping with the koftas if they haven’t already been added, and garnish with the parsley. | {
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"title": "Traditional Jewish tzimmes recipe",
"content": "An average of 4.3 out of 5 stars from 3 ratings This classic Jewish stew is sweetened with dried fruit and maple syrup. 350g/12oz plant-based mince (or vegan burgers, crumbled)5 dried apricots, finely chopped1 small red onion, finely choppedhandful fresh flatleaf parsley, chopped, plus extra to garnish2 garlic cloves, grated1 tsp ground cumin1 tsp ground cinnamon1 tsp paprika½ tsp cayenne pepper2 tbsp olive oil, for fryingsalt and freshly ground black pepper 350g/12oz plant-based mince (or vegan burgers, crumbled) 5 dried apricots, finely chopped 1 small red onion, finely chopped handful fresh flatleaf parsley, chopped, plus extra to garnish 2 garlic cloves, grated 1 tsp ground cumin 1 tsp ground cinnamon 1 tsp paprika ½ tsp cayenne pepper 2 tbsp olive oil, for frying salt and freshly ground black pepper 2 tbsp olive oil1 large onion, chopped3 garlic cloves, crushed2 large carrots, peeled and cut into thick roundshandful baby carrots270g/9½oz dried apricots (or mixture of dried fruits like prunes or raisins)1 tbsp maple syrup1 tsp ground cinnamon½ tsp ground ginger250ml/9fl oz orange juice375ml/13fl oz vegetable broth1 bay leaf1–2 tsp chopped fresh thyme or ½ tsp dried thyme1 orange, zest only (optional)salt and freshly ground black pepper 2 tbsp olive oil 1 large onion, chopped 3 garlic cloves, crushed 2 large carrots, peeled and cut into thick rounds handful baby carrots 270g/9½oz dried apricots (or mixture of dried fruits like prunes or raisins) 1 tbsp maple syrup 1 tsp ground cinnamon ½ tsp ground ginger 250ml/9fl oz orange juice 375ml/13fl oz vegetable broth 1 bay leaf 1–2 tsp chopped fresh thyme or ½ tsp dried thyme 1 orange, zest only (optional) salt and freshly ground black pepper Method To make the koftas, preheat the oven to 200C/180C Fan/Gas 6. Mix all of the ingredients for the koftas in a large bowl and season with salt and pepper. Shape the mixture into long, oval kofta shapes. Heat the oil in a frying pan over a medium heat and fry the koftas on each side until browned. Transfer to a baking tray and cook in the oven for 20 minutes. Set aside. To make the tzimmes, heat the oil in a large frying pan over medium heat and fry the onion for about 5 minutes until soft and golden. Add the garlic and cook for 1 minute. Add the carrots and baby carrots and cook for 5 minutes.Stir in the apricots, maple syrup, cinnamon and ginger. Add a generous pinch of salt and pepper and mix well.Add the orange juice, vegetable broth, bay leaf, thyme and orange zest (if using). Stir to combine.Bring the mixture to the boil. Add the koftas to the pan (or add them at the end if preferred as the texture will change during cooking). Reduce the heat and simmer gently for 30–40 minutes, or until the vegetables are tender. Serve, topping with the koftas if they haven’t already been added, and garnish with the parsley. To make the koftas, preheat the oven to 200C/180C Fan/Gas 6. To make the koftas, preheat the oven to 200C/180C Fan/Gas 6. Mix all of the ingredients for the koftas in a large bowl and season with salt and pepper. Shape the mixture into long, oval kofta shapes. Mix all of the ingredients for the koftas in a large bowl and season with salt and pepper. Shape the mixture into long, oval kofta shapes. Heat the oil in a frying pan over a medium heat and fry the koftas on each side until browned. Heat the oil in a frying pan over a medium heat and fry the koftas on each side until browned. Transfer to a baking tray and cook in the oven for 20 minutes. Set aside. Transfer to a baking tray and cook in the oven for 20 minutes. Set aside. To make the tzimmes, heat the oil in a large frying pan over medium heat and fry the onion for about 5 minutes until soft and golden. To make the tzimmes, heat the oil in a large frying pan over medium heat and fry the onion for about 5 minutes until soft and golden. Add the garlic and cook for 1 minute. Add the carrots and baby carrots and cook for 5 minutes. Add the garlic and cook for 1 minute. Add the carrots and baby carrots and cook for 5 minutes. Stir in the apricots, maple syrup, cinnamon and ginger. Add a generous pinch of salt and pepper and mix well. Stir in the apricots, maple syrup, cinnamon and ginger. Add a generous pinch of salt and pepper and mix well. Add the orange juice, vegetable broth, bay leaf, thyme and orange zest (if using). Stir to combine. Add the orange juice, vegetable broth, bay leaf, thyme and orange zest (if using). Stir to combine. Bring the mixture to the boil. Add the koftas to the pan (or add them at the end if preferred as the texture will change during cooking). Reduce the heat and simmer gently for 30–40 minutes, or until the vegetables are tender. Bring the mixture to the boil. Add the koftas to the pan (or add them at the end if preferred as the texture will change during cooking). Reduce the heat and simmer gently for 30–40 minutes, or until the vegetables are tender. Serve, topping with the koftas if they haven’t already been added, and garnish with the parsley. Serve, topping with the koftas if they haven’t already been added, and garnish with the parsley."
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} | a65e4ce460933b842e11ff5343051553ac8a726cfd965c336f604d8294a24686 | Burger-style latkes with apple butter recipe
Burger-style latkes with apple butter and garlic soured cream An average of 0.0 out of 5 stars from 0 ratings Latkes are traditionally served with apple sauce and this version uses a baharat-spiced apple butter to accompany the potato cakes. 800g/1lb 12oz cooking apples, peeled, cored and cut into 1cm/½in cubes 75ml/2½fl oz apple cider vinegar 1 tsp baharat spice mix50g/1¾oz brown sugar 3 tbsp date syrup 1 tsp salt 800g/1lb 12oz cooking apples, peeled, cored and cut into 1cm/½in cubes 75ml/2½fl oz apple cider vinegar 1 tsp baharat spice mix 50g/1¾oz brown sugar 3 tbsp date syrup 1 tsp salt 1kg/2lb 4oz Desirée potatoes, peeled and grated 600g/1lb 5oz onions, finely sliced on a mandolin 1 tsp ground white pepper 2 tsp salt, plus extra for sprinkling2 free-range eggs 3 tbsp fine matzo meal 2 tbsp vegetable oil, for frying 1kg/2lb 4oz Desirée potatoes, peeled and grated 600g/1lb 5oz onions, finely sliced on a mandolin 1 tsp ground white pepper 2 tsp salt, plus extra for sprinkling 2 free-range eggs 3 tbsp fine matzo meal 2 tbsp vegetable oil, for frying 2 garlic cloves, finely grated 300g/10½oz soured cream ¼ tsp salt 2 garlic cloves, finely grated 300g/10½oz soured cream ¼ tsp salt 1 tbsp toasted sesame seeds3 tbsp olive oil1 tbsp sesame oil1½ tbsp lime juice2 garlic cloves, finely crushed1 tbsp Dijon mustard1 tsp maple syrup or agave syrup½ tsp saltfreshly ground black pepper 1 tbsp toasted sesame seeds 3 tbsp olive oil 1 tbsp sesame oil 1½ tbsp lime juice 2 garlic cloves, finely crushed 1 tbsp Dijon mustard 1 tsp maple syrup or agave syrup ½ tsp salt freshly ground black pepper 3 haimisha pickled cucumbers, coarsely grated1 green apple, cored and coarsely grated½ white cabbage, finely sliced on a mandolin1 red onion, finely sliced on a mandolin30g/1oz fresh coriander, roughly chopped1 tbsp pickled jalapeños, finely chopped 3 haimisha pickled cucumbers, coarsely grated 1 green apple, cored and coarsely grated ½ white cabbage, finely sliced on a mandolin 1 red onion, finely sliced on a mandolin 30g/1oz fresh coriander, roughly chopped 1 tbsp pickled jalapeños, finely chopped 6 brioche burger buns, halved and toastedfinely chopped onion 6 brioche burger buns, halved and toasted finely chopped onion Method To make the apple butter, place all of the ingredients in a large saucepan and simmer for 25 minutes, or until reduced and sticky, this will take 25 minutes. Once cooked, blend until smooth in a food processor. Set aside. To make the latkes, place the potatoes in a kitchen towel in a colander set over a bowl. Squeeze all of the liquid out.Transfer the potatoes to a large bowl. Add half of the onions and all of the other remaining latke ingredients. Combine thoroughly with your hands.Form the mixture into six patties that are about 120g/4¼oz each.Heat the oil in a large frying pan and add the patties. Press the remaining onion into the top of the patties, pressing down and sprinkling with salt. Cook until coloured. Flip the patties over and cook on other side until coloured. Keep warm. To make the soured cream, stir all of the ingredients together in a bowl. Set aside. To make the slaw dressing, whisk together all of the ingredients in a small bowl and add a good grind of the black pepper. To make the slaw, add all of the slaw ingredients and the dressing to a large bowl and toss to combine. Set aside. To serve, spread the soured cream mixture onto the bottom of each bun. Add a patty to each bun and then a sprinkle of the chopped onion. Spread a little of the soured cream mixture on the top of the buns as well and spread on some of the apple butter. Close the buns and eat with the slaw on the side. To make the apple butter, place all of the ingredients in a large saucepan and simmer for 25 minutes, or until reduced and sticky, this will take 25 minutes. Once cooked, blend until smooth in a food processor. Set aside. To make the apple butter, place all of the ingredients in a large saucepan and simmer for 25 minutes, or until reduced and sticky, this will take 25 minutes. Once cooked, blend until smooth in a food processor. Set aside. To make the latkes, place the potatoes in a kitchen towel in a colander set over a bowl. Squeeze all of the liquid out. To make the latkes, place the potatoes in a kitchen towel in a colander set over a bowl. Squeeze all of the liquid out. Transfer the potatoes to a large bowl. Add half of the onions and all of the other remaining latke ingredients. Combine thoroughly with your hands. Transfer the potatoes to a large bowl. Add half of the onions and all of the other remaining latke ingredients. Combine thoroughly with your hands. Form the mixture into six patties that are about 120g/4¼oz each. Form the mixture into six patties that are about 120g/4¼oz each. Heat the oil in a large frying pan and add the patties. Press the remaining onion into the top of the patties, pressing down and sprinkling with salt. Cook until coloured. Heat the oil in a large frying pan and add the patties. Press the remaining onion into the top of the patties, pressing down and sprinkling with salt. Cook until coloured. Flip the patties over and cook on other side until coloured. Keep warm. Flip the patties over and cook on other side until coloured. Keep warm. To make the soured cream, stir all of the ingredients together in a bowl. Set aside. To make the soured cream, stir all of the ingredients together in a bowl. Set aside. To make the slaw dressing, whisk together all of the ingredients in a small bowl and add a good grind of the black pepper. To make the slaw dressing, whisk together all of the ingredients in a small bowl and add a good grind of the black pepper. To make the slaw, add all of the slaw ingredients and the dressing to a large bowl and toss to combine. Set aside. To make the slaw, add all of the slaw ingredients and the dressing to a large bowl and toss to combine. Set aside. To serve, spread the soured cream mixture onto the bottom of each bun. Add a patty to each bun and then a sprinkle of the chopped onion. Spread a little of the soured cream mixture on the top of the buns as well and spread on some of the apple butter. Close the buns and eat with the slaw on the side. To serve, spread the soured cream mixture onto the bottom of each bun. Add a patty to each bun and then a sprinkle of the chopped onion. Spread a little of the soured cream mixture on the top of the buns as well and spread on some of the apple butter. Close the buns and eat with the slaw on the side. | {
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"title": "Burger-style latkes with apple butter recipe",
"content": "Burger-style latkes with apple butter and garlic soured cream An average of 0.0 out of 5 stars from 0 ratings Latkes are traditionally served with apple sauce and this version uses a baharat-spiced apple butter to accompany the potato cakes. 800g/1lb 12oz cooking apples, peeled, cored and cut into 1cm/½in cubes 75ml/2½fl oz apple cider vinegar 1 tsp baharat spice mix50g/1¾oz brown sugar 3 tbsp date syrup 1 tsp salt 800g/1lb 12oz cooking apples, peeled, cored and cut into 1cm/½in cubes 75ml/2½fl oz apple cider vinegar 1 tsp baharat spice mix 50g/1¾oz brown sugar 3 tbsp date syrup 1 tsp salt 1kg/2lb 4oz Desirée potatoes, peeled and grated 600g/1lb 5oz onions, finely sliced on a mandolin 1 tsp ground white pepper 2 tsp salt, plus extra for sprinkling2 free-range eggs 3 tbsp fine matzo meal 2 tbsp vegetable oil, for frying 1kg/2lb 4oz Desirée potatoes, peeled and grated 600g/1lb 5oz onions, finely sliced on a mandolin 1 tsp ground white pepper 2 tsp salt, plus extra for sprinkling 2 free-range eggs 3 tbsp fine matzo meal 2 tbsp vegetable oil, for frying 2 garlic cloves, finely grated 300g/10½oz soured cream ¼ tsp salt 2 garlic cloves, finely grated 300g/10½oz soured cream ¼ tsp salt 1 tbsp toasted sesame seeds3 tbsp olive oil1 tbsp sesame oil1½ tbsp lime juice2 garlic cloves, finely crushed1 tbsp Dijon mustard1 tsp maple syrup or agave syrup½ tsp saltfreshly ground black pepper 1 tbsp toasted sesame seeds 3 tbsp olive oil 1 tbsp sesame oil 1½ tbsp lime juice 2 garlic cloves, finely crushed 1 tbsp Dijon mustard 1 tsp maple syrup or agave syrup ½ tsp salt freshly ground black pepper 3 haimisha pickled cucumbers, coarsely grated1 green apple, cored and coarsely grated½ white cabbage, finely sliced on a mandolin1 red onion, finely sliced on a mandolin30g/1oz fresh coriander, roughly chopped1 tbsp pickled jalapeños, finely chopped 3 haimisha pickled cucumbers, coarsely grated 1 green apple, cored and coarsely grated ½ white cabbage, finely sliced on a mandolin 1 red onion, finely sliced on a mandolin 30g/1oz fresh coriander, roughly chopped 1 tbsp pickled jalapeños, finely chopped 6 brioche burger buns, halved and toastedfinely chopped onion 6 brioche burger buns, halved and toasted finely chopped onion Method To make the apple butter, place all of the ingredients in a large saucepan and simmer for 25 minutes, or until reduced and sticky, this will take 25 minutes. Once cooked, blend until smooth in a food processor. Set aside. To make the latkes, place the potatoes in a kitchen towel in a colander set over a bowl. Squeeze all of the liquid out.Transfer the potatoes to a large bowl. Add half of the onions and all of the other remaining latke ingredients. Combine thoroughly with your hands.Form the mixture into six patties that are about 120g/4¼oz each.Heat the oil in a large frying pan and add the patties. Press the remaining onion into the top of the patties, pressing down and sprinkling with salt. Cook until coloured. Flip the patties over and cook on other side until coloured. Keep warm. To make the soured cream, stir all of the ingredients together in a bowl. Set aside. To make the slaw dressing, whisk together all of the ingredients in a small bowl and add a good grind of the black pepper. To make the slaw, add all of the slaw ingredients and the dressing to a large bowl and toss to combine. Set aside. To serve, spread the soured cream mixture onto the bottom of each bun. Add a patty to each bun and then a sprinkle of the chopped onion. Spread a little of the soured cream mixture on the top of the buns as well and spread on some of the apple butter. Close the buns and eat with the slaw on the side. To make the apple butter, place all of the ingredients in a large saucepan and simmer for 25 minutes, or until reduced and sticky, this will take 25 minutes. Once cooked, blend until smooth in a food processor. Set aside. To make the apple butter, place all of the ingredients in a large saucepan and simmer for 25 minutes, or until reduced and sticky, this will take 25 minutes. Once cooked, blend until smooth in a food processor. Set aside. To make the latkes, place the potatoes in a kitchen towel in a colander set over a bowl. Squeeze all of the liquid out. To make the latkes, place the potatoes in a kitchen towel in a colander set over a bowl. Squeeze all of the liquid out. Transfer the potatoes to a large bowl. Add half of the onions and all of the other remaining latke ingredients. Combine thoroughly with your hands. Transfer the potatoes to a large bowl. Add half of the onions and all of the other remaining latke ingredients. Combine thoroughly with your hands. Form the mixture into six patties that are about 120g/4¼oz each. Form the mixture into six patties that are about 120g/4¼oz each. Heat the oil in a large frying pan and add the patties. Press the remaining onion into the top of the patties, pressing down and sprinkling with salt. Cook until coloured. Heat the oil in a large frying pan and add the patties. Press the remaining onion into the top of the patties, pressing down and sprinkling with salt. Cook until coloured. Flip the patties over and cook on other side until coloured. Keep warm. Flip the patties over and cook on other side until coloured. Keep warm. To make the soured cream, stir all of the ingredients together in a bowl. Set aside. To make the soured cream, stir all of the ingredients together in a bowl. Set aside. To make the slaw dressing, whisk together all of the ingredients in a small bowl and add a good grind of the black pepper. To make the slaw dressing, whisk together all of the ingredients in a small bowl and add a good grind of the black pepper. To make the slaw, add all of the slaw ingredients and the dressing to a large bowl and toss to combine. Set aside. To make the slaw, add all of the slaw ingredients and the dressing to a large bowl and toss to combine. Set aside. To serve, spread the soured cream mixture onto the bottom of each bun. Add a patty to each bun and then a sprinkle of the chopped onion. Spread a little of the soured cream mixture on the top of the buns as well and spread on some of the apple butter. Close the buns and eat with the slaw on the side. To serve, spread the soured cream mixture onto the bottom of each bun. Add a patty to each bun and then a sprinkle of the chopped onion. Spread a little of the soured cream mixture on the top of the buns as well and spread on some of the apple butter. Close the buns and eat with the slaw on the side."
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} | 7429b35d07a4934882e9eb546def61feaf992664dd3d35325b5440601ddefeff | Sweetcorn fritters recipe
An average of 4.6 out of 5 stars from 51 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweetcorn_fritters_46558_16x9.jpg These easy sweetcorn fritters from the Hairy Bikers are the perfect accompaniment to fried chicken or pulled pork, but also good as finger food for little ones or brunch with sliced avocado and toast. Each serving provides 98 kcal, 3.2g protein, 8.1g carbohydrate (of which 2g sugars), 5.7g fat (of which 0.8g saturates), 1.1g fibre and 0.1g salt. 300g/10½oz sweetcorn (you can use tinned or frozen, but do defrost them)3 spring onions, very finely chopped3 free-range eggs30ml/1fl oz milk75g/2½oz plain flour½ tsp cayenne peppervegetable oil, for fryingsalt and freshly ground black pepper 300g/10½oz sweetcorn (you can use tinned or frozen, but do defrost them) 3 spring onions, very finely chopped 3 free-range eggs 30ml/1fl oz milk 75g/2½oz plain flour ½ tsp cayenne pepper vegetable oil, for frying salt and freshly ground black pepper Method To make the fritters, put the sweetcorn and spring onions in a bowl. Beat the eggs with the milk. Pour this mixture over the sweetcorn and mix well. Season with salt and pepper. Sieve the flour with the cayenne pepper and then stir into the sweetcorn mixture.Add the oil to a large frying pan – you need to shallow fry these, so make sure the base of the pan is well covered. Heat the oil, then test by adding a tiny bit of the batter – it should immediately start bubbling around the edges when it hits the oil. Using a small ladle or measuring cup, drop batter onto the oil – you need around 2 tbsp of mixture per fritter. You should be able to fry 4–5 at any one time. Fry for a couple of minutes on one side until light brown then turn over and cook for a further minute.Turn out onto kitchen paper to remove any excess oil and keep warm in a low oven. Continue until you have used all the batter. To make the fritters, put the sweetcorn and spring onions in a bowl. Beat the eggs with the milk. Pour this mixture over the sweetcorn and mix well. Season with salt and pepper. Sieve the flour with the cayenne pepper and then stir into the sweetcorn mixture. To make the fritters, put the sweetcorn and spring onions in a bowl. Beat the eggs with the milk. Pour this mixture over the sweetcorn and mix well. Season with salt and pepper. Sieve the flour with the cayenne pepper and then stir into the sweetcorn mixture. Add the oil to a large frying pan – you need to shallow fry these, so make sure the base of the pan is well covered. Heat the oil, then test by adding a tiny bit of the batter – it should immediately start bubbling around the edges when it hits the oil. Add the oil to a large frying pan – you need to shallow fry these, so make sure the base of the pan is well covered. Heat the oil, then test by adding a tiny bit of the batter – it should immediately start bubbling around the edges when it hits the oil. Using a small ladle or measuring cup, drop batter onto the oil – you need around 2 tbsp of mixture per fritter. Using a small ladle or measuring cup, drop batter onto the oil – you need around 2 tbsp of mixture per fritter. You should be able to fry 4–5 at any one time. Fry for a couple of minutes on one side until light brown then turn over and cook for a further minute. You should be able to fry 4–5 at any one time. Fry for a couple of minutes on one side until light brown then turn over and cook for a further minute. Turn out onto kitchen paper to remove any excess oil and keep warm in a low oven. Continue until you have used all the batter. Turn out onto kitchen paper to remove any excess oil and keep warm in a low oven. Continue until you have used all the batter. | {
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"title": "Sweetcorn fritters recipe",
"content": "An average of 4.6 out of 5 stars from 51 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweetcorn_fritters_46558_16x9.jpg These easy sweetcorn fritters from the Hairy Bikers are the perfect accompaniment to fried chicken or pulled pork, but also good as finger food for little ones or brunch with sliced avocado and toast. Each serving provides 98 kcal, 3.2g protein, 8.1g carbohydrate (of which 2g sugars), 5.7g fat (of which 0.8g saturates), 1.1g fibre and 0.1g salt. 300g/10½oz sweetcorn (you can use tinned or frozen, but do defrost them)3 spring onions, very finely chopped3 free-range eggs30ml/1fl oz milk75g/2½oz plain flour½ tsp cayenne peppervegetable oil, for fryingsalt and freshly ground black pepper 300g/10½oz sweetcorn (you can use tinned or frozen, but do defrost them) 3 spring onions, very finely chopped 3 free-range eggs 30ml/1fl oz milk 75g/2½oz plain flour ½ tsp cayenne pepper vegetable oil, for frying salt and freshly ground black pepper Method To make the fritters, put the sweetcorn and spring onions in a bowl. Beat the eggs with the milk. Pour this mixture over the sweetcorn and mix well. Season with salt and pepper. Sieve the flour with the cayenne pepper and then stir into the sweetcorn mixture.Add the oil to a large frying pan – you need to shallow fry these, so make sure the base of the pan is well covered. Heat the oil, then test by adding a tiny bit of the batter – it should immediately start bubbling around the edges when it hits the oil. Using a small ladle or measuring cup, drop batter onto the oil – you need around 2 tbsp of mixture per fritter. You should be able to fry 4–5 at any one time. Fry for a couple of minutes on one side until light brown then turn over and cook for a further minute.Turn out onto kitchen paper to remove any excess oil and keep warm in a low oven. Continue until you have used all the batter. To make the fritters, put the sweetcorn and spring onions in a bowl. Beat the eggs with the milk. Pour this mixture over the sweetcorn and mix well. Season with salt and pepper. Sieve the flour with the cayenne pepper and then stir into the sweetcorn mixture. To make the fritters, put the sweetcorn and spring onions in a bowl. Beat the eggs with the milk. Pour this mixture over the sweetcorn and mix well. Season with salt and pepper. Sieve the flour with the cayenne pepper and then stir into the sweetcorn mixture. Add the oil to a large frying pan – you need to shallow fry these, so make sure the base of the pan is well covered. Heat the oil, then test by adding a tiny bit of the batter – it should immediately start bubbling around the edges when it hits the oil. Add the oil to a large frying pan – you need to shallow fry these, so make sure the base of the pan is well covered. Heat the oil, then test by adding a tiny bit of the batter – it should immediately start bubbling around the edges when it hits the oil. Using a small ladle or measuring cup, drop batter onto the oil – you need around 2 tbsp of mixture per fritter. Using a small ladle or measuring cup, drop batter onto the oil – you need around 2 tbsp of mixture per fritter. You should be able to fry 4–5 at any one time. Fry for a couple of minutes on one side until light brown then turn over and cook for a further minute. You should be able to fry 4–5 at any one time. Fry for a couple of minutes on one side until light brown then turn over and cook for a further minute. Turn out onto kitchen paper to remove any excess oil and keep warm in a low oven. Continue until you have used all the batter. Turn out onto kitchen paper to remove any excess oil and keep warm in a low oven. Continue until you have used all the batter."
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} | 915c63c897a7faf992a999deb8037a2476cd6777f5bb7d04f0b869c16df7e3d3 | Bread and raspberry jam sufganiyot pudding recipe
An average of 5.0 out of 5 stars from 1 rating Sufganiyot are jam doughnuts that are a popular treat at Hanukkah. They inspire this baked bread, custard and jam pudding. 500ml/18fl oz full-fat milk500ml/18fl oz double cream500g/1lb 2oz white chocolate, broken into small pieces3 free-range eggs6 free-range egg yolks150g/5½oz caster sugar1 tsp vanilla bean pastebutter, for greasing500g/1lb 2oz brioche loaf, sliced1 tsp cornflour 500ml/18fl oz full-fat milk 500ml/18fl oz double cream 500g/1lb 2oz white chocolate, broken into small pieces 3 free-range eggs 6 free-range egg yolks 150g/5½oz caster sugar 1 tsp vanilla bean paste butter, for greasing 500g/1lb 2oz brioche loaf, sliced 1 tsp cornflour 250g/9oz raspberries 100g/3½oz caster sugar1 tsp cornflour 250g/9oz raspberries 100g/3½oz caster sugar 1 tsp cornflour Method To make the pudding, heat the milk and cream in a large saucepan over a medium heat until warm. Add the chocolate and stir until melted.Put the eggs, egg yolks and sugar in a large bowl and whisk to combine.Add the milk mixture to the egg mixture a little at a time. Pour the mixture back into the saucepan and cook for 5–8 minutes, or until thick and the consistency of custard. Stir in the vanilla. Pour a third of the custard into a separate small saucepan and set aside.Preheat the oven to 200C/180C Fan/Gas 6. Line and grease a 900g/2lb loaf tin.To make the coulis, place all of the ingredients and 40ml/1½fl oz water in a saucepan and cook for 5–8 minutes. Strain through a sieve into a bowl. Discard the seeds and set aside the coulis. Evenly layer the brioche slices with the two-thirds of the custard and dollops of coulis in the loaf tin until the tin is full – do not use all of the coulis as some will be used for serving. Bake for 25 minutes or until set. Meanwhile, heat the remaining third of custard and the cornflour in a small saucepan and cook until it slightly catches and gives a caramelised taste. Serve the pudding in slices with the caramelised custard and remaining coulis. To make the pudding, heat the milk and cream in a large saucepan over a medium heat until warm. Add the chocolate and stir until melted. To make the pudding, heat the milk and cream in a large saucepan over a medium heat until warm. Add the chocolate and stir until melted. Put the eggs, egg yolks and sugar in a large bowl and whisk to combine. Put the eggs, egg yolks and sugar in a large bowl and whisk to combine. Add the milk mixture to the egg mixture a little at a time. Pour the mixture back into the saucepan and cook for 5–8 minutes, or until thick and the consistency of custard. Stir in the vanilla. Add the milk mixture to the egg mixture a little at a time. Pour the mixture back into the saucepan and cook for 5–8 minutes, or until thick and the consistency of custard. Stir in the vanilla. Pour a third of the custard into a separate small saucepan and set aside. Pour a third of the custard into a separate small saucepan and set aside. Preheat the oven to 200C/180C Fan/Gas 6. Line and grease a 900g/2lb loaf tin. Preheat the oven to 200C/180C Fan/Gas 6. Line and grease a 900g/2lb loaf tin. To make the coulis, place all of the ingredients and 40ml/1½fl oz water in a saucepan and cook for 5–8 minutes. Strain through a sieve into a bowl. Discard the seeds and set aside the coulis. To make the coulis, place all of the ingredients and 40ml/1½fl oz water in a saucepan and cook for 5–8 minutes. Strain through a sieve into a bowl. Discard the seeds and set aside the coulis. Evenly layer the brioche slices with the two-thirds of the custard and dollops of coulis in the loaf tin until the tin is full – do not use all of the coulis as some will be used for serving. Bake for 25 minutes or until set. Evenly layer the brioche slices with the two-thirds of the custard and dollops of coulis in the loaf tin until the tin is full – do not use all of the coulis as some will be used for serving. Bake for 25 minutes or until set. Meanwhile, heat the remaining third of custard and the cornflour in a small saucepan and cook until it slightly catches and gives a caramelised taste. Meanwhile, heat the remaining third of custard and the cornflour in a small saucepan and cook until it slightly catches and gives a caramelised taste. Serve the pudding in slices with the caramelised custard and remaining coulis. Serve the pudding in slices with the caramelised custard and remaining coulis. | {
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"title": "Bread and raspberry jam sufganiyot pudding recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Sufganiyot are jam doughnuts that are a popular treat at Hanukkah. They inspire this baked bread, custard and jam pudding. 500ml/18fl oz full-fat milk500ml/18fl oz double cream500g/1lb 2oz white chocolate, broken into small pieces3 free-range eggs6 free-range egg yolks150g/5½oz caster sugar1 tsp vanilla bean pastebutter, for greasing500g/1lb 2oz brioche loaf, sliced1 tsp cornflour 500ml/18fl oz full-fat milk 500ml/18fl oz double cream 500g/1lb 2oz white chocolate, broken into small pieces 3 free-range eggs 6 free-range egg yolks 150g/5½oz caster sugar 1 tsp vanilla bean paste butter, for greasing 500g/1lb 2oz brioche loaf, sliced 1 tsp cornflour 250g/9oz raspberries 100g/3½oz caster sugar1 tsp cornflour 250g/9oz raspberries 100g/3½oz caster sugar 1 tsp cornflour Method To make the pudding, heat the milk and cream in a large saucepan over a medium heat until warm. Add the chocolate and stir until melted.Put the eggs, egg yolks and sugar in a large bowl and whisk to combine.Add the milk mixture to the egg mixture a little at a time. Pour the mixture back into the saucepan and cook for 5–8 minutes, or until thick and the consistency of custard. Stir in the vanilla. Pour a third of the custard into a separate small saucepan and set aside.Preheat the oven to 200C/180C Fan/Gas 6. Line and grease a 900g/2lb loaf tin.To make the coulis, place all of the ingredients and 40ml/1½fl oz water in a saucepan and cook for 5–8 minutes. Strain through a sieve into a bowl. Discard the seeds and set aside the coulis. Evenly layer the brioche slices with the two-thirds of the custard and dollops of coulis in the loaf tin until the tin is full – do not use all of the coulis as some will be used for serving. Bake for 25 minutes or until set. Meanwhile, heat the remaining third of custard and the cornflour in a small saucepan and cook until it slightly catches and gives a caramelised taste. Serve the pudding in slices with the caramelised custard and remaining coulis. To make the pudding, heat the milk and cream in a large saucepan over a medium heat until warm. Add the chocolate and stir until melted. To make the pudding, heat the milk and cream in a large saucepan over a medium heat until warm. Add the chocolate and stir until melted. Put the eggs, egg yolks and sugar in a large bowl and whisk to combine. Put the eggs, egg yolks and sugar in a large bowl and whisk to combine. Add the milk mixture to the egg mixture a little at a time. Pour the mixture back into the saucepan and cook for 5–8 minutes, or until thick and the consistency of custard. Stir in the vanilla. Add the milk mixture to the egg mixture a little at a time. Pour the mixture back into the saucepan and cook for 5–8 minutes, or until thick and the consistency of custard. Stir in the vanilla. Pour a third of the custard into a separate small saucepan and set aside. Pour a third of the custard into a separate small saucepan and set aside. Preheat the oven to 200C/180C Fan/Gas 6. Line and grease a 900g/2lb loaf tin. Preheat the oven to 200C/180C Fan/Gas 6. Line and grease a 900g/2lb loaf tin. To make the coulis, place all of the ingredients and 40ml/1½fl oz water in a saucepan and cook for 5–8 minutes. Strain through a sieve into a bowl. Discard the seeds and set aside the coulis. To make the coulis, place all of the ingredients and 40ml/1½fl oz water in a saucepan and cook for 5–8 minutes. Strain through a sieve into a bowl. Discard the seeds and set aside the coulis. Evenly layer the brioche slices with the two-thirds of the custard and dollops of coulis in the loaf tin until the tin is full – do not use all of the coulis as some will be used for serving. Bake for 25 minutes or until set. Evenly layer the brioche slices with the two-thirds of the custard and dollops of coulis in the loaf tin until the tin is full – do not use all of the coulis as some will be used for serving. Bake for 25 minutes or until set. Meanwhile, heat the remaining third of custard and the cornflour in a small saucepan and cook until it slightly catches and gives a caramelised taste. Meanwhile, heat the remaining third of custard and the cornflour in a small saucepan and cook until it slightly catches and gives a caramelised taste. Serve the pudding in slices with the caramelised custard and remaining coulis. Serve the pudding in slices with the caramelised custard and remaining coulis."
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} | 5bc437689725a260ddf91c3d44b9f15a1a34b3ec5756a8f310c0cb0bc38a6b3a | Ottolenghi's carrot salad with yoghurt recipe
Carrot salad with yoghurt and cinnamon An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/carrot_salad_with_yogurt_38477_16x9.jpg Ottolenghi's fresh and tangy carrot salad would make a great vegetarian starter or side dish. It's a great make-ahead dish that eats well in summer or winter. 1kg/2lb 4oz long, thin baby carrots, unpeeled but scrubbed and stalk trimmed to about 3cm/1¼in3 tbsp olive oil1½ tbsp cider vinegar1 tsp honey1 garlic clove, crushedpinch ground cinnamon125g/4½oz Greek-style yoghurt60g/2¼oz crème fraîche 1 tsp roughly chopped fresh dill2 tsp roughly chopped fresh coriandersalt and freshly ground black pepper 1kg/2lb 4oz long, thin baby carrots, unpeeled but scrubbed and stalk trimmed to about 3cm/1¼in 3 tbsp olive oil 1½ tbsp cider vinegar 1 tsp honey 1 garlic clove, crushed pinch ground cinnamon 125g/4½oz Greek-style yoghurt 60g/2¼oz crème fraîche 1 tsp roughly chopped fresh dill 2 tsp roughly chopped fresh coriander salt and freshly ground black pepper Method Place the carrots in a steamer and steam for 8–12 minutes, or until cooked through but still retaining a bite.Whisk together the oil, vinegar, honey, garlic, cinnamon, pinch of salt and lots of pepper in a large bowl. Add the carrots to the bowl and stir to combine. Set aside to cool.Mix together the yoghurt and crème fraîche in a bowl with pinch of salt. Add this to the carrots along with the fresh herbs. Stir through gently – you don’t want to overmix. Transfer to a serving bowl and serve immediately. Place the carrots in a steamer and steam for 8–12 minutes, or until cooked through but still retaining a bite. Place the carrots in a steamer and steam for 8–12 minutes, or until cooked through but still retaining a bite. Whisk together the oil, vinegar, honey, garlic, cinnamon, pinch of salt and lots of pepper in a large bowl. Add the carrots to the bowl and stir to combine. Set aside to cool. Whisk together the oil, vinegar, honey, garlic, cinnamon, pinch of salt and lots of pepper in a large bowl. Add the carrots to the bowl and stir to combine. Set aside to cool. Mix together the yoghurt and crème fraîche in a bowl with pinch of salt. Add this to the carrots along with the fresh herbs. Stir through gently – you don’t want to overmix. Transfer to a serving bowl and serve immediately. Mix together the yoghurt and crème fraîche in a bowl with pinch of salt. Add this to the carrots along with the fresh herbs. Stir through gently – you don’t want to overmix. Transfer to a serving bowl and serve immediately. | {
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"content": "Carrot salad with yoghurt and cinnamon An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/carrot_salad_with_yogurt_38477_16x9.jpg Ottolenghi's fresh and tangy carrot salad would make a great vegetarian starter or side dish. It's a great make-ahead dish that eats well in summer or winter. 1kg/2lb 4oz long, thin baby carrots, unpeeled but scrubbed and stalk trimmed to about 3cm/1¼in3 tbsp olive oil1½ tbsp cider vinegar1 tsp honey1 garlic clove, crushedpinch ground cinnamon125g/4½oz Greek-style yoghurt60g/2¼oz crème fraîche 1 tsp roughly chopped fresh dill2 tsp roughly chopped fresh coriandersalt and freshly ground black pepper 1kg/2lb 4oz long, thin baby carrots, unpeeled but scrubbed and stalk trimmed to about 3cm/1¼in 3 tbsp olive oil 1½ tbsp cider vinegar 1 tsp honey 1 garlic clove, crushed pinch ground cinnamon 125g/4½oz Greek-style yoghurt 60g/2¼oz crème fraîche 1 tsp roughly chopped fresh dill 2 tsp roughly chopped fresh coriander salt and freshly ground black pepper Method Place the carrots in a steamer and steam for 8–12 minutes, or until cooked through but still retaining a bite.Whisk together the oil, vinegar, honey, garlic, cinnamon, pinch of salt and lots of pepper in a large bowl. Add the carrots to the bowl and stir to combine. Set aside to cool.Mix together the yoghurt and crème fraîche in a bowl with pinch of salt. Add this to the carrots along with the fresh herbs. Stir through gently – you don’t want to overmix. Transfer to a serving bowl and serve immediately. Place the carrots in a steamer and steam for 8–12 minutes, or until cooked through but still retaining a bite. Place the carrots in a steamer and steam for 8–12 minutes, or until cooked through but still retaining a bite. Whisk together the oil, vinegar, honey, garlic, cinnamon, pinch of salt and lots of pepper in a large bowl. Add the carrots to the bowl and stir to combine. Set aside to cool. Whisk together the oil, vinegar, honey, garlic, cinnamon, pinch of salt and lots of pepper in a large bowl. Add the carrots to the bowl and stir to combine. Set aside to cool. Mix together the yoghurt and crème fraîche in a bowl with pinch of salt. Add this to the carrots along with the fresh herbs. Stir through gently – you don’t want to overmix. Transfer to a serving bowl and serve immediately. Mix together the yoghurt and crème fraîche in a bowl with pinch of salt. Add this to the carrots along with the fresh herbs. Stir through gently – you don’t want to overmix. Transfer to a serving bowl and serve immediately."
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} | d28eedc09419ccc67d09bed3c5d16193e2c29486c5e074174b33bd5e8ff8936e | Slow-cooker roast beef recipe
An average of 4.2 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow-cooker_sunday_roast_64729_16x9.jpg This all-in-one slow cooker roast beef joint means you don’t have to lose your weekend in the kitchen to enjoy a traditional Sunday roast dinner. The beef is meltingly tender and stays juicy. It's not one for those who like a rare roast, but rather more for pot roast fans. 1–2 tbsp olive oil1.2kg/2lb 12oz beef brisket joint2 onions, halved1.4kg/3lb 3oz medium–large, similarly sized, floury potatoes, such as Maris Piper 6 carrots, peeled and trimmed4 tbsp cornflour1 tbsp dried mixed herbs or herbes de provence 1 tsp English mustard powder1 tbsp tomato purée1 tbsp Worcestershire sauce1 tbsp yeast extract200ml/7fl oz red wine (optional, see recipe tip)1 beef stock pot1 litre/1¾ pint boiling watersalt and freshly ground black pepper900g/2lb mixed green vegetables, cooked, to serve 1–2 tbsp olive oil 1.2kg/2lb 12oz beef brisket joint 2 onions, halved 1.4kg/3lb 3oz medium–large, similarly sized, floury potatoes, such as Maris Piper 6 carrots, peeled and trimmed 4 tbsp cornflour 1 tbsp dried mixed herbs or herbes de provence 1 tsp English mustard powder 1 tbsp tomato purée 1 tbsp Worcestershire sauce 1 tbsp yeast extract 200ml/7fl oz red wine (optional, see recipe tip) 1 beef stock pot 1 litre/1¾ pint boiling water salt and freshly ground black pepper 900g/2lb mixed green vegetables, cooked, to serve Method Preheat the slow cooker to the lowest setting. Place a large, heavy-based frying pan over a high heat. Rub the oil all over the brisket joint, then season well with salt and pepper. Sear in the pan on all sides until well coloured all over. Lift into the slow cooker.Push the onion halves into the gaps around the beef, then the potatoes, and finally fit the carrots over and around the top. Put the kettle on.Put half of the cornflour, the mixed herbs and mustard powder in a measuring jug. Use a fork to mash in the tomato purée, followed by the Worcestershire sauce and yeast extract. Gradually pour in the red wine until you have a smooth paste and all the wine is incorporated. Add the beef stock pot then the boiling water. Pour this mixture all over the beef and vegetables, put the slow cooker lid on and cook for 9 hours. The beef and vegetables should be meltingly tender.Carefully lift the beef, carrots and potatoes onto a platter and cover with foil to keep warm. Pour everything else into a wide saucepan and bring to the boil.Mash a small amount of the gravy into the remaining cornflour to make a smooth paste. Whisk back into the rest of the gravy. Boil until reduced by about a third and thickened to a gravy. At this stage you can discard the onions – or if you love slow-cooked onions, slice and mix with the other vegetables. Pull apart the beef into large chunks using a pair of forks. Discard any leftover fat. Push the beef to one side of the platter and arrange the vegetables alongside – halving the potatoes as you go. Season the gravy with salt and pepper, spoon a little over the beef and vegetables, then put the rest into a jug and serve with plenty of green veg and the sides of your choice. Preheat the slow cooker to the lowest setting. Preheat the slow cooker to the lowest setting. Place a large, heavy-based frying pan over a high heat. Rub the oil all over the brisket joint, then season well with salt and pepper. Sear in the pan on all sides until well coloured all over. Lift into the slow cooker. Place a large, heavy-based frying pan over a high heat. Rub the oil all over the brisket joint, then season well with salt and pepper. Sear in the pan on all sides until well coloured all over. Lift into the slow cooker. Push the onion halves into the gaps around the beef, then the potatoes, and finally fit the carrots over and around the top. Put the kettle on. Push the onion halves into the gaps around the beef, then the potatoes, and finally fit the carrots over and around the top. Put the kettle on. Put half of the cornflour, the mixed herbs and mustard powder in a measuring jug. Use a fork to mash in the tomato purée, followed by the Worcestershire sauce and yeast extract. Gradually pour in the red wine until you have a smooth paste and all the wine is incorporated. Put half of the cornflour, the mixed herbs and mustard powder in a measuring jug. Use a fork to mash in the tomato purée, followed by the Worcestershire sauce and yeast extract. Gradually pour in the red wine until you have a smooth paste and all the wine is incorporated. Add the beef stock pot then the boiling water. Pour this mixture all over the beef and vegetables, put the slow cooker lid on and cook for 9 hours. The beef and vegetables should be meltingly tender. Add the beef stock pot then the boiling water. Pour this mixture all over the beef and vegetables, put the slow cooker lid on and cook for 9 hours. The beef and vegetables should be meltingly tender. Carefully lift the beef, carrots and potatoes onto a platter and cover with foil to keep warm. Pour everything else into a wide saucepan and bring to the boil. Carefully lift the beef, carrots and potatoes onto a platter and cover with foil to keep warm. Pour everything else into a wide saucepan and bring to the boil. Mash a small amount of the gravy into the remaining cornflour to make a smooth paste. Whisk back into the rest of the gravy. Mash a small amount of the gravy into the remaining cornflour to make a smooth paste. Whisk back into the rest of the gravy. Boil until reduced by about a third and thickened to a gravy. At this stage you can discard the onions – or if you love slow-cooked onions, slice and mix with the other vegetables. Boil until reduced by about a third and thickened to a gravy. At this stage you can discard the onions – or if you love slow-cooked onions, slice and mix with the other vegetables. Pull apart the beef into large chunks using a pair of forks. Discard any leftover fat. Push the beef to one side of the platter and arrange the vegetables alongside – halving the potatoes as you go. Pull apart the beef into large chunks using a pair of forks. Discard any leftover fat. Push the beef to one side of the platter and arrange the vegetables alongside – halving the potatoes as you go. Season the gravy with salt and pepper, spoon a little over the beef and vegetables, then put the rest into a jug and serve with plenty of green veg and the sides of your choice. Season the gravy with salt and pepper, spoon a little over the beef and vegetables, then put the rest into a jug and serve with plenty of green veg and the sides of your choice. Recipe tips Cooking a joint of beef in the slow cooker isn't hard, but the result can depend on the beef joint you choose. Brisket is a great value cut of beef – perfect for long, gentle cooking in a slow cooker. But silverside and topside work well too. If you can get 6 medium–large potatoes that each weigh about 225g/8oz – perfect! If you don't want to use the red wine, just add the equivalent amount more beef stock. | {
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"content": "An average of 4.2 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow-cooker_sunday_roast_64729_16x9.jpg This all-in-one slow cooker roast beef joint means you don’t have to lose your weekend in the kitchen to enjoy a traditional Sunday roast dinner. The beef is meltingly tender and stays juicy. It's not one for those who like a rare roast, but rather more for pot roast fans. 1–2 tbsp olive oil1.2kg/2lb 12oz beef brisket joint2 onions, halved1.4kg/3lb 3oz medium–large, similarly sized, floury potatoes, such as Maris Piper 6 carrots, peeled and trimmed4 tbsp cornflour1 tbsp dried mixed herbs or herbes de provence 1 tsp English mustard powder1 tbsp tomato purée1 tbsp Worcestershire sauce1 tbsp yeast extract200ml/7fl oz red wine (optional, see recipe tip)1 beef stock pot1 litre/1¾ pint boiling watersalt and freshly ground black pepper900g/2lb mixed green vegetables, cooked, to serve 1–2 tbsp olive oil 1.2kg/2lb 12oz beef brisket joint 2 onions, halved 1.4kg/3lb 3oz medium–large, similarly sized, floury potatoes, such as Maris Piper 6 carrots, peeled and trimmed 4 tbsp cornflour 1 tbsp dried mixed herbs or herbes de provence 1 tsp English mustard powder 1 tbsp tomato purée 1 tbsp Worcestershire sauce 1 tbsp yeast extract 200ml/7fl oz red wine (optional, see recipe tip) 1 beef stock pot 1 litre/1¾ pint boiling water salt and freshly ground black pepper 900g/2lb mixed green vegetables, cooked, to serve Method Preheat the slow cooker to the lowest setting. Place a large, heavy-based frying pan over a high heat. Rub the oil all over the brisket joint, then season well with salt and pepper. Sear in the pan on all sides until well coloured all over. Lift into the slow cooker.Push the onion halves into the gaps around the beef, then the potatoes, and finally fit the carrots over and around the top. Put the kettle on.Put half of the cornflour, the mixed herbs and mustard powder in a measuring jug. Use a fork to mash in the tomato purée, followed by the Worcestershire sauce and yeast extract. Gradually pour in the red wine until you have a smooth paste and all the wine is incorporated. Add the beef stock pot then the boiling water. Pour this mixture all over the beef and vegetables, put the slow cooker lid on and cook for 9 hours. The beef and vegetables should be meltingly tender.Carefully lift the beef, carrots and potatoes onto a platter and cover with foil to keep warm. Pour everything else into a wide saucepan and bring to the boil.Mash a small amount of the gravy into the remaining cornflour to make a smooth paste. Whisk back into the rest of the gravy. Boil until reduced by about a third and thickened to a gravy. At this stage you can discard the onions – or if you love slow-cooked onions, slice and mix with the other vegetables. Pull apart the beef into large chunks using a pair of forks. Discard any leftover fat. Push the beef to one side of the platter and arrange the vegetables alongside – halving the potatoes as you go. Season the gravy with salt and pepper, spoon a little over the beef and vegetables, then put the rest into a jug and serve with plenty of green veg and the sides of your choice. Preheat the slow cooker to the lowest setting. Preheat the slow cooker to the lowest setting. Place a large, heavy-based frying pan over a high heat. Rub the oil all over the brisket joint, then season well with salt and pepper. Sear in the pan on all sides until well coloured all over. Lift into the slow cooker. Place a large, heavy-based frying pan over a high heat. Rub the oil all over the brisket joint, then season well with salt and pepper. Sear in the pan on all sides until well coloured all over. Lift into the slow cooker. Push the onion halves into the gaps around the beef, then the potatoes, and finally fit the carrots over and around the top. Put the kettle on. Push the onion halves into the gaps around the beef, then the potatoes, and finally fit the carrots over and around the top. Put the kettle on. Put half of the cornflour, the mixed herbs and mustard powder in a measuring jug. Use a fork to mash in the tomato purée, followed by the Worcestershire sauce and yeast extract. Gradually pour in the red wine until you have a smooth paste and all the wine is incorporated. Put half of the cornflour, the mixed herbs and mustard powder in a measuring jug. Use a fork to mash in the tomato purée, followed by the Worcestershire sauce and yeast extract. Gradually pour in the red wine until you have a smooth paste and all the wine is incorporated. Add the beef stock pot then the boiling water. Pour this mixture all over the beef and vegetables, put the slow cooker lid on and cook for 9 hours. The beef and vegetables should be meltingly tender. Add the beef stock pot then the boiling water. Pour this mixture all over the beef and vegetables, put the slow cooker lid on and cook for 9 hours. The beef and vegetables should be meltingly tender. Carefully lift the beef, carrots and potatoes onto a platter and cover with foil to keep warm. Pour everything else into a wide saucepan and bring to the boil. Carefully lift the beef, carrots and potatoes onto a platter and cover with foil to keep warm. Pour everything else into a wide saucepan and bring to the boil. Mash a small amount of the gravy into the remaining cornflour to make a smooth paste. Whisk back into the rest of the gravy. Mash a small amount of the gravy into the remaining cornflour to make a smooth paste. Whisk back into the rest of the gravy. Boil until reduced by about a third and thickened to a gravy. At this stage you can discard the onions – or if you love slow-cooked onions, slice and mix with the other vegetables. Boil until reduced by about a third and thickened to a gravy. At this stage you can discard the onions – or if you love slow-cooked onions, slice and mix with the other vegetables. Pull apart the beef into large chunks using a pair of forks. Discard any leftover fat. Push the beef to one side of the platter and arrange the vegetables alongside – halving the potatoes as you go. Pull apart the beef into large chunks using a pair of forks. Discard any leftover fat. Push the beef to one side of the platter and arrange the vegetables alongside – halving the potatoes as you go. Season the gravy with salt and pepper, spoon a little over the beef and vegetables, then put the rest into a jug and serve with plenty of green veg and the sides of your choice. Season the gravy with salt and pepper, spoon a little over the beef and vegetables, then put the rest into a jug and serve with plenty of green veg and the sides of your choice. Recipe tips Cooking a joint of beef in the slow cooker isn't hard, but the result can depend on the beef joint you choose. Brisket is a great value cut of beef – perfect for long, gentle cooking in a slow cooker. But silverside and topside work well too. If you can get 6 medium–large potatoes that each weigh about 225g/8oz – perfect! If you don't want to use the red wine, just add the equivalent amount more beef stock."
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} | f9d90b097c41cd0f40b3e71f9c582176ecbd69df98340c0e47989c77848cd4b7 | Tom Kerridge's fried chicken recipe
Buttermilk fried chicken An average of 4.5 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/toms_fried_chicken_in_a_83178_16x9.jpg Tom Kerridge's amazing fried chicken recipe is sure to satisfy your cravings for juicy, smoky, spicy fast food. Match it with coleslaw for a touch of nostalgia. 10 chicken thighs or drumsticks (or a mix)500ml/18fl oz buttermilk (or 250ml plain yoghurt mixed with 250ml milk)100g/3½oz plain flour50g/1¾oz cornflour2 tsp ground dried oregano2 tsp chilli powder2 tsp ground dried sage2 tsp dried basil2 tsp dried marjoram2 tsp ground white pepper 4 tsp table salt2 tbsp sweet paprika2 tbsp smoked paprika2 tsp onion salt2 tsp garlic powderoil, for shallow fryingcoleslaw, to serve 10 chicken thighs or drumsticks (or a mix) 500ml/18fl oz buttermilk (or 250ml plain yoghurt mixed with 250ml milk) 100g/3½oz plain flour 50g/1¾oz cornflour 2 tsp ground dried oregano 2 tsp chilli powder 2 tsp ground dried sage 2 tsp dried basil 2 tsp dried marjoram 2 tsp ground white pepper 4 tsp table salt 2 tbsp sweet paprika 2 tbsp smoked paprika 2 tsp onion salt 2 tsp garlic powder oil, for shallow frying coleslaw, to serve Method Place the chicken pieces in a container, cover with the buttermilk and refrigerate for 12 hours.Preheat the oven to 180C/160C Fan/Gas 4.Mix together the flours with the dried spices and herbs on a large plate. Remove the chicken from the buttermilk and shake off as much of the buttermilk as possible. Roll the chicken pieces around in the dry mix until coated.Heat a large frying pan over a medium-low heat and add a glug of oil. Fry 2-3 pieces of chicken at a time (do not crowd the pan) until golden-brown all over and cooked through. When cooked, drain the chicken on kitchen paper and then transfer to a roasting tin.Put the chicken pieces in the oven until the coating is crunchy rather than crisp (up to 15 minutes).Serve in a basket with some coleslaw. Place the chicken pieces in a container, cover with the buttermilk and refrigerate for 12 hours. Place the chicken pieces in a container, cover with the buttermilk and refrigerate for 12 hours. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Mix together the flours with the dried spices and herbs on a large plate. Remove the chicken from the buttermilk and shake off as much of the buttermilk as possible. Roll the chicken pieces around in the dry mix until coated. Mix together the flours with the dried spices and herbs on a large plate. Remove the chicken from the buttermilk and shake off as much of the buttermilk as possible. Roll the chicken pieces around in the dry mix until coated. Heat a large frying pan over a medium-low heat and add a glug of oil. Fry 2-3 pieces of chicken at a time (do not crowd the pan) until golden-brown all over and cooked through. When cooked, drain the chicken on kitchen paper and then transfer to a roasting tin. Heat a large frying pan over a medium-low heat and add a glug of oil. Fry 2-3 pieces of chicken at a time (do not crowd the pan) until golden-brown all over and cooked through. When cooked, drain the chicken on kitchen paper and then transfer to a roasting tin. Put the chicken pieces in the oven until the coating is crunchy rather than crisp (up to 15 minutes). Put the chicken pieces in the oven until the coating is crunchy rather than crisp (up to 15 minutes). Serve in a basket with some coleslaw. Serve in a basket with some coleslaw. | {
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"content": "Buttermilk fried chicken An average of 4.5 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/toms_fried_chicken_in_a_83178_16x9.jpg Tom Kerridge's amazing fried chicken recipe is sure to satisfy your cravings for juicy, smoky, spicy fast food. Match it with coleslaw for a touch of nostalgia. 10 chicken thighs or drumsticks (or a mix)500ml/18fl oz buttermilk (or 250ml plain yoghurt mixed with 250ml milk)100g/3½oz plain flour50g/1¾oz cornflour2 tsp ground dried oregano2 tsp chilli powder2 tsp ground dried sage2 tsp dried basil2 tsp dried marjoram2 tsp ground white pepper 4 tsp table salt2 tbsp sweet paprika2 tbsp smoked paprika2 tsp onion salt2 tsp garlic powderoil, for shallow fryingcoleslaw, to serve 10 chicken thighs or drumsticks (or a mix) 500ml/18fl oz buttermilk (or 250ml plain yoghurt mixed with 250ml milk) 100g/3½oz plain flour 50g/1¾oz cornflour 2 tsp ground dried oregano 2 tsp chilli powder 2 tsp ground dried sage 2 tsp dried basil 2 tsp dried marjoram 2 tsp ground white pepper 4 tsp table salt 2 tbsp sweet paprika 2 tbsp smoked paprika 2 tsp onion salt 2 tsp garlic powder oil, for shallow frying coleslaw, to serve Method Place the chicken pieces in a container, cover with the buttermilk and refrigerate for 12 hours.Preheat the oven to 180C/160C Fan/Gas 4.Mix together the flours with the dried spices and herbs on a large plate. Remove the chicken from the buttermilk and shake off as much of the buttermilk as possible. Roll the chicken pieces around in the dry mix until coated.Heat a large frying pan over a medium-low heat and add a glug of oil. Fry 2-3 pieces of chicken at a time (do not crowd the pan) until golden-brown all over and cooked through. When cooked, drain the chicken on kitchen paper and then transfer to a roasting tin.Put the chicken pieces in the oven until the coating is crunchy rather than crisp (up to 15 minutes).Serve in a basket with some coleslaw. Place the chicken pieces in a container, cover with the buttermilk and refrigerate for 12 hours. Place the chicken pieces in a container, cover with the buttermilk and refrigerate for 12 hours. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Mix together the flours with the dried spices and herbs on a large plate. Remove the chicken from the buttermilk and shake off as much of the buttermilk as possible. Roll the chicken pieces around in the dry mix until coated. Mix together the flours with the dried spices and herbs on a large plate. Remove the chicken from the buttermilk and shake off as much of the buttermilk as possible. Roll the chicken pieces around in the dry mix until coated. Heat a large frying pan over a medium-low heat and add a glug of oil. Fry 2-3 pieces of chicken at a time (do not crowd the pan) until golden-brown all over and cooked through. When cooked, drain the chicken on kitchen paper and then transfer to a roasting tin. Heat a large frying pan over a medium-low heat and add a glug of oil. Fry 2-3 pieces of chicken at a time (do not crowd the pan) until golden-brown all over and cooked through. When cooked, drain the chicken on kitchen paper and then transfer to a roasting tin. Put the chicken pieces in the oven until the coating is crunchy rather than crisp (up to 15 minutes). Put the chicken pieces in the oven until the coating is crunchy rather than crisp (up to 15 minutes). Serve in a basket with some coleslaw. Serve in a basket with some coleslaw."
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} | 8e67d8592ca639a7648e53c2c63b774fdbea995e054043d415d7e96ab08123dd | Nigella's apricot almond cake with rosewater recipe
Apricot almond cake with rosewater and cardamom An average of 4.5 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/apricot_almond_cake_with_90181_16x9.jpg This is my idea of a perfect cake: simple, beautiful, fragrant and beguiling. I’ve been making this sort of cake, in one form or another, since my clementine cake in How To Eat, and I can’t help but feel, with a certain calm excitement, that it has reached its apogee here. For this recipe you will need a 20cm/8in round springform cake tin and a food processor. 150g/5½oz ready-to-eat dried apricots2 cardamom pods, cracked200g/7oz ground almonds50g/1¾oz fine polenta (not instant)1 tsp baking powder (gluten-free if required)150g/5½oz caster sugar6 large free-range eggs2 tsp lemon juice1 tsp rosewaternon-stick cooking spray or sunflower oil for greasing 150g/5½oz ready-to-eat dried apricots 2 cardamom pods, cracked 200g/7oz ground almonds 50g/1¾oz fine polenta (not instant) 1 tsp baking powder (gluten-free if required) 150g/5½oz caster sugar 6 large free-range eggs 2 tsp lemon juice 1 tsp rosewater non-stick cooking spray or sunflower oil for greasing 2 tsp rose petal or apricot jam1 tsp lemon juice2½ tsp very finely chopped pistachios 2 tsp rose petal or apricot jam 1 tsp lemon juice 2½ tsp very finely chopped pistachios Method Put the dried apricots into a small saucepan, cover them with 250ml/9fl oz cold water, and drop in the cracked cardamom pods with their fragrant seeds. Put on the heat, then bring to the boil and let it bubble for 10 minutes – don’t stray too far away from the pan, as by the end of the 10 minutes the pan will be just about out of water and you want to make sure it doesn’t actually run dry as the apricots will absorb more water as they cool. Take the pan off the heat, place on a cold, heatproof surface and let the apricots cool.Preheat the oven to 180C/160C Fan/Gas 4. Grease the sides of the springform cake tin and line the bottom with baking parchment.Remove 5 of the dried apricots and tear each in half, then set aside. Discard the cardamom husks, leaving the seeds in the pan. Pour and scrape out the sticky contents of the pan into the bowl of a food processor. Add the ground almonds, polenta, baking powder, caster sugar and eggs, and give a good long blitz to combine.Open the top of the processor, scrape down the batter, add 2 teaspoons of lemon juice and the rosewater, and blitz again. Scrape into the prepared tin and smooth with a spatula. Arrange the apricot halves around the circumference of the tin.Bake for 40 minutes, though if the cake is browning up a lot before it’s actually ready, you may want to cover loosely with foil at the 30-minute mark. When it’s ready, the cake will be coming away from the edges of the tin, the top will feel firm, and a cake tester will come out with just one or two damp crumbs on it.Remove the cake to a wire rack. If you’re using apricot jam to decorate, you may want to warm it a little first so that it’s easier to spread; rose petal jam is so lusciously soft-set, it shouldn’t need any help. Stir a teaspoon of lemon juice into the jam and brush over the top of the cake, then sprinkle with the chopped pistachios and leave the cake to cool in its tin before removing to a plate. Put the dried apricots into a small saucepan, cover them with 250ml/9fl oz cold water, and drop in the cracked cardamom pods with their fragrant seeds. Put on the heat, then bring to the boil and let it bubble for 10 minutes – don’t stray too far away from the pan, as by the end of the 10 minutes the pan will be just about out of water and you want to make sure it doesn’t actually run dry as the apricots will absorb more water as they cool. Take the pan off the heat, place on a cold, heatproof surface and let the apricots cool. Put the dried apricots into a small saucepan, cover them with 250ml/9fl oz cold water, and drop in the cracked cardamom pods with their fragrant seeds. Put on the heat, then bring to the boil and let it bubble for 10 minutes – don’t stray too far away from the pan, as by the end of the 10 minutes the pan will be just about out of water and you want to make sure it doesn’t actually run dry as the apricots will absorb more water as they cool. Take the pan off the heat, place on a cold, heatproof surface and let the apricots cool. Preheat the oven to 180C/160C Fan/Gas 4. Grease the sides of the springform cake tin and line the bottom with baking parchment. Preheat the oven to 180C/160C Fan/Gas 4. Grease the sides of the springform cake tin and line the bottom with baking parchment. Remove 5 of the dried apricots and tear each in half, then set aside. Discard the cardamom husks, leaving the seeds in the pan. Remove 5 of the dried apricots and tear each in half, then set aside. Discard the cardamom husks, leaving the seeds in the pan. Pour and scrape out the sticky contents of the pan into the bowl of a food processor. Add the ground almonds, polenta, baking powder, caster sugar and eggs, and give a good long blitz to combine. Pour and scrape out the sticky contents of the pan into the bowl of a food processor. Add the ground almonds, polenta, baking powder, caster sugar and eggs, and give a good long blitz to combine. Open the top of the processor, scrape down the batter, add 2 teaspoons of lemon juice and the rosewater, and blitz again. Scrape into the prepared tin and smooth with a spatula. Arrange the apricot halves around the circumference of the tin. Open the top of the processor, scrape down the batter, add 2 teaspoons of lemon juice and the rosewater, and blitz again. Scrape into the prepared tin and smooth with a spatula. Arrange the apricot halves around the circumference of the tin. Bake for 40 minutes, though if the cake is browning up a lot before it’s actually ready, you may want to cover loosely with foil at the 30-minute mark. When it’s ready, the cake will be coming away from the edges of the tin, the top will feel firm, and a cake tester will come out with just one or two damp crumbs on it. Bake for 40 minutes, though if the cake is browning up a lot before it’s actually ready, you may want to cover loosely with foil at the 30-minute mark. When it’s ready, the cake will be coming away from the edges of the tin, the top will feel firm, and a cake tester will come out with just one or two damp crumbs on it. Remove the cake to a wire rack. If you’re using apricot jam to decorate, you may want to warm it a little first so that it’s easier to spread; rose petal jam is so lusciously soft-set, it shouldn’t need any help. Stir a teaspoon of lemon juice into the jam and brush over the top of the cake, then sprinkle with the chopped pistachios and leave the cake to cool in its tin before removing to a plate. Remove the cake to a wire rack. If you’re using apricot jam to decorate, you may want to warm it a little first so that it’s easier to spread; rose petal jam is so lusciously soft-set, it shouldn’t need any help. Stir a teaspoon of lemon juice into the jam and brush over the top of the cake, then sprinkle with the chopped pistachios and leave the cake to cool in its tin before removing to a plate. Recipe tips One of the things that makes this so easy, is that you can throw all the ingredients into a food processor. But if you don’t have one, simply chop the prepared dried apricots and cardamom seeds very finely and then beat together with the remaining cake ingredients. | {
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"title": "Nigella's apricot almond cake with rosewater recipe",
"content": "Apricot almond cake with rosewater and cardamom An average of 4.5 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/apricot_almond_cake_with_90181_16x9.jpg This is my idea of a perfect cake: simple, beautiful, fragrant and beguiling. I’ve been making this sort of cake, in one form or another, since my clementine cake in How To Eat, and I can’t help but feel, with a certain calm excitement, that it has reached its apogee here. For this recipe you will need a 20cm/8in round springform cake tin and a food processor. 150g/5½oz ready-to-eat dried apricots2 cardamom pods, cracked200g/7oz ground almonds50g/1¾oz fine polenta (not instant)1 tsp baking powder (gluten-free if required)150g/5½oz caster sugar6 large free-range eggs2 tsp lemon juice1 tsp rosewaternon-stick cooking spray or sunflower oil for greasing 150g/5½oz ready-to-eat dried apricots 2 cardamom pods, cracked 200g/7oz ground almonds 50g/1¾oz fine polenta (not instant) 1 tsp baking powder (gluten-free if required) 150g/5½oz caster sugar 6 large free-range eggs 2 tsp lemon juice 1 tsp rosewater non-stick cooking spray or sunflower oil for greasing 2 tsp rose petal or apricot jam1 tsp lemon juice2½ tsp very finely chopped pistachios 2 tsp rose petal or apricot jam 1 tsp lemon juice 2½ tsp very finely chopped pistachios Method Put the dried apricots into a small saucepan, cover them with 250ml/9fl oz cold water, and drop in the cracked cardamom pods with their fragrant seeds. Put on the heat, then bring to the boil and let it bubble for 10 minutes – don’t stray too far away from the pan, as by the end of the 10 minutes the pan will be just about out of water and you want to make sure it doesn’t actually run dry as the apricots will absorb more water as they cool. Take the pan off the heat, place on a cold, heatproof surface and let the apricots cool.Preheat the oven to 180C/160C Fan/Gas 4. Grease the sides of the springform cake tin and line the bottom with baking parchment.Remove 5 of the dried apricots and tear each in half, then set aside. Discard the cardamom husks, leaving the seeds in the pan. Pour and scrape out the sticky contents of the pan into the bowl of a food processor. Add the ground almonds, polenta, baking powder, caster sugar and eggs, and give a good long blitz to combine.Open the top of the processor, scrape down the batter, add 2 teaspoons of lemon juice and the rosewater, and blitz again. Scrape into the prepared tin and smooth with a spatula. Arrange the apricot halves around the circumference of the tin.Bake for 40 minutes, though if the cake is browning up a lot before it’s actually ready, you may want to cover loosely with foil at the 30-minute mark. When it’s ready, the cake will be coming away from the edges of the tin, the top will feel firm, and a cake tester will come out with just one or two damp crumbs on it.Remove the cake to a wire rack. If you’re using apricot jam to decorate, you may want to warm it a little first so that it’s easier to spread; rose petal jam is so lusciously soft-set, it shouldn’t need any help. Stir a teaspoon of lemon juice into the jam and brush over the top of the cake, then sprinkle with the chopped pistachios and leave the cake to cool in its tin before removing to a plate. Put the dried apricots into a small saucepan, cover them with 250ml/9fl oz cold water, and drop in the cracked cardamom pods with their fragrant seeds. Put on the heat, then bring to the boil and let it bubble for 10 minutes – don’t stray too far away from the pan, as by the end of the 10 minutes the pan will be just about out of water and you want to make sure it doesn’t actually run dry as the apricots will absorb more water as they cool. Take the pan off the heat, place on a cold, heatproof surface and let the apricots cool. Put the dried apricots into a small saucepan, cover them with 250ml/9fl oz cold water, and drop in the cracked cardamom pods with their fragrant seeds. Put on the heat, then bring to the boil and let it bubble for 10 minutes – don’t stray too far away from the pan, as by the end of the 10 minutes the pan will be just about out of water and you want to make sure it doesn’t actually run dry as the apricots will absorb more water as they cool. Take the pan off the heat, place on a cold, heatproof surface and let the apricots cool. Preheat the oven to 180C/160C Fan/Gas 4. Grease the sides of the springform cake tin and line the bottom with baking parchment. Preheat the oven to 180C/160C Fan/Gas 4. Grease the sides of the springform cake tin and line the bottom with baking parchment. Remove 5 of the dried apricots and tear each in half, then set aside. Discard the cardamom husks, leaving the seeds in the pan. Remove 5 of the dried apricots and tear each in half, then set aside. Discard the cardamom husks, leaving the seeds in the pan. Pour and scrape out the sticky contents of the pan into the bowl of a food processor. Add the ground almonds, polenta, baking powder, caster sugar and eggs, and give a good long blitz to combine. Pour and scrape out the sticky contents of the pan into the bowl of a food processor. Add the ground almonds, polenta, baking powder, caster sugar and eggs, and give a good long blitz to combine. Open the top of the processor, scrape down the batter, add 2 teaspoons of lemon juice and the rosewater, and blitz again. Scrape into the prepared tin and smooth with a spatula. Arrange the apricot halves around the circumference of the tin. Open the top of the processor, scrape down the batter, add 2 teaspoons of lemon juice and the rosewater, and blitz again. Scrape into the prepared tin and smooth with a spatula. Arrange the apricot halves around the circumference of the tin. Bake for 40 minutes, though if the cake is browning up a lot before it’s actually ready, you may want to cover loosely with foil at the 30-minute mark. When it’s ready, the cake will be coming away from the edges of the tin, the top will feel firm, and a cake tester will come out with just one or two damp crumbs on it. Bake for 40 minutes, though if the cake is browning up a lot before it’s actually ready, you may want to cover loosely with foil at the 30-minute mark. When it’s ready, the cake will be coming away from the edges of the tin, the top will feel firm, and a cake tester will come out with just one or two damp crumbs on it. Remove the cake to a wire rack. If you’re using apricot jam to decorate, you may want to warm it a little first so that it’s easier to spread; rose petal jam is so lusciously soft-set, it shouldn’t need any help. Stir a teaspoon of lemon juice into the jam and brush over the top of the cake, then sprinkle with the chopped pistachios and leave the cake to cool in its tin before removing to a plate. Remove the cake to a wire rack. If you’re using apricot jam to decorate, you may want to warm it a little first so that it’s easier to spread; rose petal jam is so lusciously soft-set, it shouldn’t need any help. Stir a teaspoon of lemon juice into the jam and brush over the top of the cake, then sprinkle with the chopped pistachios and leave the cake to cool in its tin before removing to a plate. Recipe tips One of the things that makes this so easy, is that you can throw all the ingredients into a food processor. But if you don’t have one, simply chop the prepared dried apricots and cardamom seeds very finely and then beat together with the remaining cake ingredients."
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} | 666e727682ada2d66a4942201f7c764eb0fc785e2d4ecc8496b5e89fc9eb9286 | Chocolate babka recipe
To make the dough, place the milk, butter and vanilla in a small saucepan and heat gently until the butter has melted. Do not let it come to the boil. Remove from the heat and set aside to cool a little. In a large bowl or the bowl of a freestanding mixer, add all of the dry ingredients and mix together. Make a well in the centre and pour in the milk mixture and the beaten egg. Knead the dough on a low speed for 7–10 minutes or until the dough is smooth and elastic. The dough will be a little tacky but it should not be very sticky when done. Place the dough in a lightly greased bowl, cover and place in the fridge overnight. The next day, line a 900g/2lb loaf tin with baking paper, leaving enough overhang to help you lift out the babka later.To make the filling, place all the ingredients in a small saucepan. Heat gently, stirring often until you have a smooth chocolate mixture. Pour the chocolate into a bowl and leave to cool and thicken to a spreadable paste. You can speed this up in the fridge, but keep an eye on it to make sure it doesn't get too hard. Remove the dough from the fridge (at this point it won’t have risen much so don’t worry). Turn it out onto a lightly floured surface and roll into a large rectangle approximately 30x40cm/12x16in. Spread the chocolate filling evenly across the surface, leaving a small border around the edges. Starting from a long edge, roll the babka up tightly and place it seam-side down. Use a sharp knife to slice the babka in half lengthwise. With both pieces facing cut-side up, place one piece on top of the other to make an ‘X’. Twist the pieces of dough together and tuck the ends of each side underneath itself. Place the babka in the loaf tin and cover with a clean tea towel. Leave the babka to rise for 1½–2 hours or until puffy and well risen. Preheat the oven to 180C/160C Fan/Gas 4. Bake for 30–35 minutes until deeply golden. To make the syrup, heat 70ml/2½fl oz water with the sugar and vanilla in a small saucepan and bring to the boil. Once the sugar has dissolved, remove from the heat and set aside. Generously brush the babka with the syrup, allowing it to soak in before adding more. Let the babka cool in the tin for 15 minutes before removing from the tin to cool completely. To make the dough, place the milk, butter and vanilla in a small saucepan and heat gently until the butter has melted. Do not let it come to the boil. Remove from the heat and set aside to cool a little. To make the dough, place the milk, butter and vanilla in a small saucepan and heat gently until the butter has melted. Do not let it come to the boil. Remove from the heat and set aside to cool a little. In a large bowl or the bowl of a freestanding mixer, add all of the dry ingredients and mix together. Make a well in the centre and pour in the milk mixture and the beaten egg. Knead the dough on a low speed for 7–10 minutes or until the dough is smooth and elastic. The dough will be a little tacky but it should not be very sticky when done. In a large bowl or the bowl of a freestanding mixer, add all of the dry ingredients and mix together. Make a well in the centre and pour in the milk mixture and the beaten egg. Knead the dough on a low speed for 7–10 minutes or until the dough is smooth and elastic. The dough will be a little tacky but it should not be very sticky when done. Place the dough in a lightly greased bowl, cover and place in the fridge overnight. The next day, line a 900g/2lb loaf tin with baking paper, leaving enough overhang to help you lift out the babka later. Place the dough in a lightly greased bowl, cover and place in the fridge overnight. The next day, line a 900g/2lb loaf tin with baking paper, leaving enough overhang to help you lift out the babka later. To make the filling, place all the ingredients in a small saucepan. Heat gently, stirring often until you have a smooth chocolate mixture. Pour the chocolate into a bowl and leave to cool and thicken to a spreadable paste. You can speed this up in the fridge, but keep an eye on it to make sure it doesn't get too hard. To make the filling, place all the ingredients in a small saucepan. Heat gently, stirring often until you have a smooth chocolate mixture. Pour the chocolate into a bowl and leave to cool and thicken to a spreadable paste. You can speed this up in the fridge, but keep an eye on it to make sure it doesn't get too hard. Remove the dough from the fridge (at this point it won’t have risen much so don’t worry). Turn it out onto a lightly floured surface and roll into a large rectangle approximately 30x40cm/12x16in. Spread the chocolate filling evenly across the surface, leaving a small border around the edges. Remove the dough from the fridge (at this point it won’t have risen much so don’t worry). Turn it out onto a lightly floured surface and roll into a large rectangle approximately 30x40cm/12x16in. Spread the chocolate filling evenly across the surface, leaving a small border around the edges. Starting from a long edge, roll the babka up tightly and place it seam-side down. Use a sharp knife to slice the babka in half lengthwise. Starting from a long edge, roll the babka up tightly and place it seam-side down. Use a sharp knife to slice the babka in half lengthwise. With both pieces facing cut-side up, place one piece on top of the other to make an ‘X’. Twist the pieces of dough together and tuck the ends of each side underneath itself. Place the babka in the loaf tin and cover with a clean tea towel. Leave the babka to rise for 1½–2 hours or until puffy and well risen. With both pieces facing cut-side up, place one piece on top of the other to make an ‘X’. Twist the pieces of dough together and tuck the ends of each side underneath itself. Place the babka in the loaf tin and cover with a clean tea towel. Leave the babka to rise for 1½–2 hours or until puffy and well risen. Preheat the oven to 180C/160C Fan/Gas 4. Bake for 30–35 minutes until deeply golden. Preheat the oven to 180C/160C Fan/Gas 4. Bake for 30–35 minutes until deeply golden. To make the syrup, heat 70ml/2½fl oz water with the sugar and vanilla in a small saucepan and bring to the boil. Once the sugar has dissolved, remove from the heat and set aside. To make the syrup, heat 70ml/2½fl oz water with the sugar and vanilla in a small saucepan and bring to the boil. Once the sugar has dissolved, remove from the heat and set aside. Generously brush the babka with the syrup, allowing it to soak in before adding more. Let the babka cool in the tin for 15 minutes before removing from the tin to cool completely. Generously brush the babka with the syrup, allowing it to soak in before adding more. Let the babka cool in the tin for 15 minutes before removing from the tin to cool completely. | {
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"title": "Chocolate babka recipe",
"content": "To make the dough, place the milk, butter and vanilla in a small saucepan and heat gently until the butter has melted. Do not let it come to the boil. Remove from the heat and set aside to cool a little. In a large bowl or the bowl of a freestanding mixer, add all of the dry ingredients and mix together. Make a well in the centre and pour in the milk mixture and the beaten egg. Knead the dough on a low speed for 7–10 minutes or until the dough is smooth and elastic. The dough will be a little tacky but it should not be very sticky when done. Place the dough in a lightly greased bowl, cover and place in the fridge overnight. The next day, line a 900g/2lb loaf tin with baking paper, leaving enough overhang to help you lift out the babka later.To make the filling, place all the ingredients in a small saucepan. Heat gently, stirring often until you have a smooth chocolate mixture. Pour the chocolate into a bowl and leave to cool and thicken to a spreadable paste. You can speed this up in the fridge, but keep an eye on it to make sure it doesn't get too hard. Remove the dough from the fridge (at this point it won’t have risen much so don’t worry). Turn it out onto a lightly floured surface and roll into a large rectangle approximately 30x40cm/12x16in. Spread the chocolate filling evenly across the surface, leaving a small border around the edges. Starting from a long edge, roll the babka up tightly and place it seam-side down. Use a sharp knife to slice the babka in half lengthwise. With both pieces facing cut-side up, place one piece on top of the other to make an ‘X’. Twist the pieces of dough together and tuck the ends of each side underneath itself. Place the babka in the loaf tin and cover with a clean tea towel. Leave the babka to rise for 1½–2 hours or until puffy and well risen. Preheat the oven to 180C/160C Fan/Gas 4. Bake for 30–35 minutes until deeply golden. To make the syrup, heat 70ml/2½fl oz water with the sugar and vanilla in a small saucepan and bring to the boil. Once the sugar has dissolved, remove from the heat and set aside. Generously brush the babka with the syrup, allowing it to soak in before adding more. Let the babka cool in the tin for 15 minutes before removing from the tin to cool completely. To make the dough, place the milk, butter and vanilla in a small saucepan and heat gently until the butter has melted. Do not let it come to the boil. Remove from the heat and set aside to cool a little. To make the dough, place the milk, butter and vanilla in a small saucepan and heat gently until the butter has melted. Do not let it come to the boil. Remove from the heat and set aside to cool a little. In a large bowl or the bowl of a freestanding mixer, add all of the dry ingredients and mix together. Make a well in the centre and pour in the milk mixture and the beaten egg. Knead the dough on a low speed for 7–10 minutes or until the dough is smooth and elastic. The dough will be a little tacky but it should not be very sticky when done. In a large bowl or the bowl of a freestanding mixer, add all of the dry ingredients and mix together. Make a well in the centre and pour in the milk mixture and the beaten egg. Knead the dough on a low speed for 7–10 minutes or until the dough is smooth and elastic. The dough will be a little tacky but it should not be very sticky when done. Place the dough in a lightly greased bowl, cover and place in the fridge overnight. The next day, line a 900g/2lb loaf tin with baking paper, leaving enough overhang to help you lift out the babka later. Place the dough in a lightly greased bowl, cover and place in the fridge overnight. The next day, line a 900g/2lb loaf tin with baking paper, leaving enough overhang to help you lift out the babka later. To make the filling, place all the ingredients in a small saucepan. Heat gently, stirring often until you have a smooth chocolate mixture. Pour the chocolate into a bowl and leave to cool and thicken to a spreadable paste. You can speed this up in the fridge, but keep an eye on it to make sure it doesn't get too hard. To make the filling, place all the ingredients in a small saucepan. Heat gently, stirring often until you have a smooth chocolate mixture. Pour the chocolate into a bowl and leave to cool and thicken to a spreadable paste. You can speed this up in the fridge, but keep an eye on it to make sure it doesn't get too hard. Remove the dough from the fridge (at this point it won’t have risen much so don’t worry). Turn it out onto a lightly floured surface and roll into a large rectangle approximately 30x40cm/12x16in. Spread the chocolate filling evenly across the surface, leaving a small border around the edges. Remove the dough from the fridge (at this point it won’t have risen much so don’t worry). Turn it out onto a lightly floured surface and roll into a large rectangle approximately 30x40cm/12x16in. Spread the chocolate filling evenly across the surface, leaving a small border around the edges. Starting from a long edge, roll the babka up tightly and place it seam-side down. Use a sharp knife to slice the babka in half lengthwise. Starting from a long edge, roll the babka up tightly and place it seam-side down. Use a sharp knife to slice the babka in half lengthwise. With both pieces facing cut-side up, place one piece on top of the other to make an ‘X’. Twist the pieces of dough together and tuck the ends of each side underneath itself. Place the babka in the loaf tin and cover with a clean tea towel. Leave the babka to rise for 1½–2 hours or until puffy and well risen. With both pieces facing cut-side up, place one piece on top of the other to make an ‘X’. Twist the pieces of dough together and tuck the ends of each side underneath itself. Place the babka in the loaf tin and cover with a clean tea towel. Leave the babka to rise for 1½–2 hours or until puffy and well risen. Preheat the oven to 180C/160C Fan/Gas 4. Bake for 30–35 minutes until deeply golden. Preheat the oven to 180C/160C Fan/Gas 4. Bake for 30–35 minutes until deeply golden. To make the syrup, heat 70ml/2½fl oz water with the sugar and vanilla in a small saucepan and bring to the boil. Once the sugar has dissolved, remove from the heat and set aside. To make the syrup, heat 70ml/2½fl oz water with the sugar and vanilla in a small saucepan and bring to the boil. Once the sugar has dissolved, remove from the heat and set aside. Generously brush the babka with the syrup, allowing it to soak in before adding more. Let the babka cool in the tin for 15 minutes before removing from the tin to cool completely. Generously brush the babka with the syrup, allowing it to soak in before adding more. Let the babka cool in the tin for 15 minutes before removing from the tin to cool completely."
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} | 7e9981bd2e50ca05e15a306649c5dc1b1c44ff11103554312e30bc3a7273a0bf | Courgette fritters recipe
An average of 4.5 out of 5 stars from 93 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/courgettefritters_87587_16x9.jpg Courgette fritters are an easy, cheap and quick vegetarian lunch or dinner. This recipe uses peas and cumin, but you can use whatever vegetables and spices you have. Each serving provides 283 kcal, 15.5g protein, 24g carbohydrates (of which 4g sugars), 15.5g fat (of which 2.3g saturates), 3g fibre and 1.8g salt. 120g/4½oz courgette, coarsely grated½ tsp sea salt1 large free-range egg½ tsp baking powder3 tbsp plain flour1½ tsp ground cumin50g/2 oz frozen peas, thawedvegetable oil, for fryingfreshly ground black pepper 120g/4½oz courgette, coarsely grated ½ tsp sea salt 1 large free-range egg ½ tsp baking powder 3 tbsp plain flour 1½ tsp ground cumin 50g/2 oz frozen peas, thawed vegetable oil, for frying freshly ground black pepper 2 tbsp plain yoghurt1 tsp mango chutney 2 tbsp plain yoghurt 1 tsp mango chutney Method Season the courgette with sea salt and set aside.Whisk together the egg, baking powder, flour and cumin in a large bowl and season with black pepper.Squeeze the excess water out of the courgette over the sink, then add the courgette and peas to the batter.Heat enough oil to just cover the bottom of a large frying pan, over a medium-high heat. When the oil just shimmers, drop in heaped tablespoons of the courgette mixture, flattening them with the back of the spoon to make fritters. Fry each one for 1–2 minutes, or until golden-brown on each side. If you need to cook in batches in a smaller pan, set the fritters to drain on a plate lined with kitchen paper.To make the dip, stir together the yoghurt and mango chutney in a small bowl.Serve the fritters with the yoghurt. Season the courgette with sea salt and set aside. Season the courgette with sea salt and set aside. Whisk together the egg, baking powder, flour and cumin in a large bowl and season with black pepper. Whisk together the egg, baking powder, flour and cumin in a large bowl and season with black pepper. Squeeze the excess water out of the courgette over the sink, then add the courgette and peas to the batter. Squeeze the excess water out of the courgette over the sink, then add the courgette and peas to the batter. Heat enough oil to just cover the bottom of a large frying pan, over a medium-high heat. When the oil just shimmers, drop in heaped tablespoons of the courgette mixture, flattening them with the back of the spoon to make fritters. Fry each one for 1–2 minutes, or until golden-brown on each side. If you need to cook in batches in a smaller pan, set the fritters to drain on a plate lined with kitchen paper. Heat enough oil to just cover the bottom of a large frying pan, over a medium-high heat. When the oil just shimmers, drop in heaped tablespoons of the courgette mixture, flattening them with the back of the spoon to make fritters. Fry each one for 1–2 minutes, or until golden-brown on each side. If you need to cook in batches in a smaller pan, set the fritters to drain on a plate lined with kitchen paper. To make the dip, stir together the yoghurt and mango chutney in a small bowl. To make the dip, stir together the yoghurt and mango chutney in a small bowl. Serve the fritters with the yoghurt. Serve the fritters with the yoghurt. Recipe tips You can instantly thaw peas by putting them in a sieve and pouring boiling water from the kettle over them. Once you’ve got the hang of this recipe, you’ll be able to make all sorts of veggies into fritters. Just make sure you cut everything up really small so it is all the same size, and give potatoes the same salt and squeeze treatment as the courgettes to remove as much excess liquid as possible before frying. Serve with a pitta bread and a side salad for a more filling meal. | {
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"content": "An average of 4.5 out of 5 stars from 93 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/courgettefritters_87587_16x9.jpg Courgette fritters are an easy, cheap and quick vegetarian lunch or dinner. This recipe uses peas and cumin, but you can use whatever vegetables and spices you have. Each serving provides 283 kcal, 15.5g protein, 24g carbohydrates (of which 4g sugars), 15.5g fat (of which 2.3g saturates), 3g fibre and 1.8g salt. 120g/4½oz courgette, coarsely grated½ tsp sea salt1 large free-range egg½ tsp baking powder3 tbsp plain flour1½ tsp ground cumin50g/2 oz frozen peas, thawedvegetable oil, for fryingfreshly ground black pepper 120g/4½oz courgette, coarsely grated ½ tsp sea salt 1 large free-range egg ½ tsp baking powder 3 tbsp plain flour 1½ tsp ground cumin 50g/2 oz frozen peas, thawed vegetable oil, for frying freshly ground black pepper 2 tbsp plain yoghurt1 tsp mango chutney 2 tbsp plain yoghurt 1 tsp mango chutney Method Season the courgette with sea salt and set aside.Whisk together the egg, baking powder, flour and cumin in a large bowl and season with black pepper.Squeeze the excess water out of the courgette over the sink, then add the courgette and peas to the batter.Heat enough oil to just cover the bottom of a large frying pan, over a medium-high heat. When the oil just shimmers, drop in heaped tablespoons of the courgette mixture, flattening them with the back of the spoon to make fritters. Fry each one for 1–2 minutes, or until golden-brown on each side. If you need to cook in batches in a smaller pan, set the fritters to drain on a plate lined with kitchen paper.To make the dip, stir together the yoghurt and mango chutney in a small bowl.Serve the fritters with the yoghurt. Season the courgette with sea salt and set aside. Season the courgette with sea salt and set aside. Whisk together the egg, baking powder, flour and cumin in a large bowl and season with black pepper. Whisk together the egg, baking powder, flour and cumin in a large bowl and season with black pepper. Squeeze the excess water out of the courgette over the sink, then add the courgette and peas to the batter. Squeeze the excess water out of the courgette over the sink, then add the courgette and peas to the batter. Heat enough oil to just cover the bottom of a large frying pan, over a medium-high heat. When the oil just shimmers, drop in heaped tablespoons of the courgette mixture, flattening them with the back of the spoon to make fritters. Fry each one for 1–2 minutes, or until golden-brown on each side. If you need to cook in batches in a smaller pan, set the fritters to drain on a plate lined with kitchen paper. Heat enough oil to just cover the bottom of a large frying pan, over a medium-high heat. When the oil just shimmers, drop in heaped tablespoons of the courgette mixture, flattening them with the back of the spoon to make fritters. Fry each one for 1–2 minutes, or until golden-brown on each side. If you need to cook in batches in a smaller pan, set the fritters to drain on a plate lined with kitchen paper. To make the dip, stir together the yoghurt and mango chutney in a small bowl. To make the dip, stir together the yoghurt and mango chutney in a small bowl. Serve the fritters with the yoghurt. Serve the fritters with the yoghurt. Recipe tips You can instantly thaw peas by putting them in a sieve and pouring boiling water from the kettle over them. Once you’ve got the hang of this recipe, you’ll be able to make all sorts of veggies into fritters. Just make sure you cut everything up really small so it is all the same size, and give potatoes the same salt and squeeze treatment as the courgettes to remove as much excess liquid as possible before frying. Serve with a pitta bread and a side salad for a more filling meal."
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} | aaa6b9bdc90c17e0ea8f9ce87c19520858949774fc03492d5d11bbb195d03990 | Cinnamon doughnuts recipe
An average of 4.4 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cinnamon_doughnuts_lemon_98669_16x9.jpg These little doughnuts are coated in cinnamon sugar and served with a lemon curd cream dip. If you like churros, you'll love these! For this recipe you will need a cooking thermometer or a deep-fat fryer. 125g/4½oz plain flour20g/¾oz caster sugar1 tsp baking powder½ tsp ground cinnamongood pinch salt1 free-range egg yolk2 tbsp sunflower oil, plus 1 litre/1¾ pint sunflower oil for deep frying 125g/4½oz plain flour 20g/¾oz caster sugar 1 tsp baking powder ½ tsp ground cinnamon good pinch salt 1 free-range egg yolk 2 tbsp sunflower oil, plus 1 litre/1¾ pint sunflower oil for deep frying 4 tbsp caster sugar½ tsp ground cinnamon 4 tbsp caster sugar ½ tsp ground cinnamon 2 tbsp lemon curd100ml/3½fl oz double cream 2 tbsp lemon curd 100ml/3½fl oz double cream Method To make the doughnuts, put the flour, sugar, baking powder, cinnamon and salt in a bowl and mix well. Whisk the egg, 4 tablespoons water and a tablespoon of oil together. Add to the dry ingredients and beat well using a wooden spoon to make a smooth, thick dough.Heat the oil to 170C in a large, wide saucepan or a deep-fat fryer. Check the temperature using a cooking thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Meanwhile, to make the cinnamon sugar topping, mix the cinnamon and sugar in a bowl.Rub your hands with a little oil and roll the dough into 12 small balls. Using a greased spoon, drop them very gently, one at a time, into the hot oil and cook in two batches for about 4 minutes each, turning every minute or so. While the doughnuts are cooking, make the lemon cream. Whisk together the lemon curd and cream until thick and spoon into a small serving dish.Lift the doughnuts out of the hot oil using a slotted spoon. Drain briefly, then toss in the cinnamon sugar. Serve warm alongside the lemon cream. To make the doughnuts, put the flour, sugar, baking powder, cinnamon and salt in a bowl and mix well. Whisk the egg, 4 tablespoons water and a tablespoon of oil together. Add to the dry ingredients and beat well using a wooden spoon to make a smooth, thick dough. To make the doughnuts, put the flour, sugar, baking powder, cinnamon and salt in a bowl and mix well. Whisk the egg, 4 tablespoons water and a tablespoon of oil together. Add to the dry ingredients and beat well using a wooden spoon to make a smooth, thick dough. Heat the oil to 170C in a large, wide saucepan or a deep-fat fryer. Check the temperature using a cooking thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the oil to 170C in a large, wide saucepan or a deep-fat fryer. Check the temperature using a cooking thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Meanwhile, to make the cinnamon sugar topping, mix the cinnamon and sugar in a bowl. Meanwhile, to make the cinnamon sugar topping, mix the cinnamon and sugar in a bowl. Rub your hands with a little oil and roll the dough into 12 small balls. Using a greased spoon, drop them very gently, one at a time, into the hot oil and cook in two batches for about 4 minutes each, turning every minute or so. Rub your hands with a little oil and roll the dough into 12 small balls. Using a greased spoon, drop them very gently, one at a time, into the hot oil and cook in two batches for about 4 minutes each, turning every minute or so. While the doughnuts are cooking, make the lemon cream. Whisk together the lemon curd and cream until thick and spoon into a small serving dish. While the doughnuts are cooking, make the lemon cream. Whisk together the lemon curd and cream until thick and spoon into a small serving dish. Lift the doughnuts out of the hot oil using a slotted spoon. Drain briefly, then toss in the cinnamon sugar. Serve warm alongside the lemon cream. Lift the doughnuts out of the hot oil using a slotted spoon. Drain briefly, then toss in the cinnamon sugar. Serve warm alongside the lemon cream. | {
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"content": "An average of 4.4 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cinnamon_doughnuts_lemon_98669_16x9.jpg These little doughnuts are coated in cinnamon sugar and served with a lemon curd cream dip. If you like churros, you'll love these! For this recipe you will need a cooking thermometer or a deep-fat fryer. 125g/4½oz plain flour20g/¾oz caster sugar1 tsp baking powder½ tsp ground cinnamongood pinch salt1 free-range egg yolk2 tbsp sunflower oil, plus 1 litre/1¾ pint sunflower oil for deep frying 125g/4½oz plain flour 20g/¾oz caster sugar 1 tsp baking powder ½ tsp ground cinnamon good pinch salt 1 free-range egg yolk 2 tbsp sunflower oil, plus 1 litre/1¾ pint sunflower oil for deep frying 4 tbsp caster sugar½ tsp ground cinnamon 4 tbsp caster sugar ½ tsp ground cinnamon 2 tbsp lemon curd100ml/3½fl oz double cream 2 tbsp lemon curd 100ml/3½fl oz double cream Method To make the doughnuts, put the flour, sugar, baking powder, cinnamon and salt in a bowl and mix well. Whisk the egg, 4 tablespoons water and a tablespoon of oil together. Add to the dry ingredients and beat well using a wooden spoon to make a smooth, thick dough.Heat the oil to 170C in a large, wide saucepan or a deep-fat fryer. Check the temperature using a cooking thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Meanwhile, to make the cinnamon sugar topping, mix the cinnamon and sugar in a bowl.Rub your hands with a little oil and roll the dough into 12 small balls. Using a greased spoon, drop them very gently, one at a time, into the hot oil and cook in two batches for about 4 minutes each, turning every minute or so. While the doughnuts are cooking, make the lemon cream. Whisk together the lemon curd and cream until thick and spoon into a small serving dish.Lift the doughnuts out of the hot oil using a slotted spoon. Drain briefly, then toss in the cinnamon sugar. Serve warm alongside the lemon cream. To make the doughnuts, put the flour, sugar, baking powder, cinnamon and salt in a bowl and mix well. Whisk the egg, 4 tablespoons water and a tablespoon of oil together. Add to the dry ingredients and beat well using a wooden spoon to make a smooth, thick dough. To make the doughnuts, put the flour, sugar, baking powder, cinnamon and salt in a bowl and mix well. Whisk the egg, 4 tablespoons water and a tablespoon of oil together. Add to the dry ingredients and beat well using a wooden spoon to make a smooth, thick dough. Heat the oil to 170C in a large, wide saucepan or a deep-fat fryer. Check the temperature using a cooking thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the oil to 170C in a large, wide saucepan or a deep-fat fryer. Check the temperature using a cooking thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Meanwhile, to make the cinnamon sugar topping, mix the cinnamon and sugar in a bowl. Meanwhile, to make the cinnamon sugar topping, mix the cinnamon and sugar in a bowl. Rub your hands with a little oil and roll the dough into 12 small balls. Using a greased spoon, drop them very gently, one at a time, into the hot oil and cook in two batches for about 4 minutes each, turning every minute or so. Rub your hands with a little oil and roll the dough into 12 small balls. Using a greased spoon, drop them very gently, one at a time, into the hot oil and cook in two batches for about 4 minutes each, turning every minute or so. While the doughnuts are cooking, make the lemon cream. Whisk together the lemon curd and cream until thick and spoon into a small serving dish. While the doughnuts are cooking, make the lemon cream. Whisk together the lemon curd and cream until thick and spoon into a small serving dish. Lift the doughnuts out of the hot oil using a slotted spoon. Drain briefly, then toss in the cinnamon sugar. Serve warm alongside the lemon cream. Lift the doughnuts out of the hot oil using a slotted spoon. Drain briefly, then toss in the cinnamon sugar. Serve warm alongside the lemon cream."
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} | c29013dea0d07840d22f86dcbab369ef9da0ecf3247444f9c74c0ab08910962f | Doughnuts with orange and whisky curd recipe
To make the starter, mix the ingredients together really well and set in a warm place to activate the yeast for about 30 minutes.To make the doughnut dough, place all the ingredients into a stand mixer bowl with a dough hook, add the starter and knead on a steady medium speed for about 5–6 minutes or until you get a smooth and shiny dough. Leave it in the bowl, cover and prove for 2 hours.Turn the machine on again and knead the dough to knock it back, transfer the dough into an oiled bowl and cover. Place in the fridge overnight.To make the curd, begin the day before cooking the doughnuts, so it can cool entirely and become firm enough for piping. Mix the whole egg and yolks with the cornflour and whisky in a saucepan.Bring the orange and lemon juice to the boil with the zest, sugar and butter in a separate saucepan over a medium heat. Once it is boiling and all the butter has melted, pour it in one go over the egg mix, whisk well to combine and return to the hob whisking all the time until the mix thickens and first large bubbles appear. Pour into a clean bowl through a fine sieve to remove any lumps. Close cover with cling film, so a skin doesn’t form, and refrigerate until needed.To continue making the doughnuts, divide the dough into 15 even pieces, around 60g/2¼oz each. Roll into tight balls. Set each one on a small square of baking paper (this will make it easier to flip into the oil later), leave to prove in a warm place for about 2 hours until they are very soft and almost doubled in size.Set a large saucepan on the stove (preferably with a lid, but you can use a plate, if needed), fill with 5cm/2in of oil and place over a medium heat. CAUTION: Hot oil can be dangerous. Do not leave unattended. Check the oil is hot by popping a tiny amount of dough in, it should fizz a little, but not like crazy (if you have thermometer or using a purpose built fryer – set it to 175C).Carefully place 4–6 doughnuts in the oil, depending on the size of your pan (you want one single layer without overlapping) with the top side down and carefully peel off the paper square. Cover with the lid, or a plate, and cook for 1 minute, then cook for a further minute without the lid or plate. Gently flip the doughnuts over to cook for 2 minutes on the other side. Remove using a slotted spoon and place onto some kitchen paper. The doughnuts should be golden brown, with a band of white dough around the centre of the doughnut. If the doughnut is darker than golden brown, remove the oil from the heat to let it cool for a few minutes before starting the next batch. If you don't see the band of white dough around the centre, you need to let the remaining doughnuts prove for a little longer before frying!Fill the centres with the orange curd, using a piping bag, or halve them to place in the filling like a doughnut sandwich.If using, drizzle the melted chocolate over the top of the doughnuts and dust with some icing sugar. To make the starter, mix the ingredients together really well and set in a warm place to activate the yeast for about 30 minutes. To make the starter, mix the ingredients together really well and set in a warm place to activate the yeast for about 30 minutes. To make the doughnut dough, place all the ingredients into a stand mixer bowl with a dough hook, add the starter and knead on a steady medium speed for about 5–6 minutes or until you get a smooth and shiny dough. Leave it in the bowl, cover and prove for 2 hours. To make the doughnut dough, place all the ingredients into a stand mixer bowl with a dough hook, add the starter and knead on a steady medium speed for about 5–6 minutes or until you get a smooth and shiny dough. Leave it in the bowl, cover and prove for 2 hours. Turn the machine on again and knead the dough to knock it back, transfer the dough into an oiled bowl and cover. Place in the fridge overnight. Turn the machine on again and knead the dough to knock it back, transfer the dough into an oiled bowl and cover. Place in the fridge overnight. To make the curd, begin the day before cooking the doughnuts, so it can cool entirely and become firm enough for piping. Mix the whole egg and yolks with the cornflour and whisky in a saucepan. To make the curd, begin the day before cooking the doughnuts, so it can cool entirely and become firm enough for piping. Mix the whole egg and yolks with the cornflour and whisky in a saucepan. Bring the orange and lemon juice to the boil with the zest, sugar and butter in a separate saucepan over a medium heat. Once it is boiling and all the butter has melted, pour it in one go over the egg mix, whisk well to combine and return to the hob whisking all the time until the mix thickens and first large bubbles appear. Bring the orange and lemon juice to the boil with the zest, sugar and butter in a separate saucepan over a medium heat. Once it is boiling and all the butter has melted, pour it in one go over the egg mix, whisk well to combine and return to the hob whisking all the time until the mix thickens and first large bubbles appear. Pour into a clean bowl through a fine sieve to remove any lumps. Close cover with cling film, so a skin doesn’t form, and refrigerate until needed. Pour into a clean bowl through a fine sieve to remove any lumps. Close cover with cling film, so a skin doesn’t form, and refrigerate until needed. To continue making the doughnuts, divide the dough into 15 even pieces, around 60g/2¼oz each. Roll into tight balls. Set each one on a small square of baking paper (this will make it easier to flip into the oil later), leave to prove in a warm place for about 2 hours until they are very soft and almost doubled in size. To continue making the doughnuts, divide the dough into 15 even pieces, around 60g/2¼oz each. Roll into tight balls. Set each one on a small square of baking paper (this will make it easier to flip into the oil later), leave to prove in a warm place for about 2 hours until they are very soft and almost doubled in size. Set a large saucepan on the stove (preferably with a lid, but you can use a plate, if needed), fill with 5cm/2in of oil and place over a medium heat. CAUTION: Hot oil can be dangerous. Do not leave unattended. Check the oil is hot by popping a tiny amount of dough in, it should fizz a little, but not like crazy (if you have thermometer or using a purpose built fryer – set it to 175C). Set a large saucepan on the stove (preferably with a lid, but you can use a plate, if needed), fill with 5cm/2in of oil and place over a medium heat. CAUTION: Hot oil can be dangerous. Do not leave unattended. Check the oil is hot by popping a tiny amount of dough in, it should fizz a little, but not like crazy (if you have thermometer or using a purpose built fryer – set it to 175C). Carefully place 4–6 doughnuts in the oil, depending on the size of your pan (you want one single layer without overlapping) with the top side down and carefully peel off the paper square. Cover with the lid, or a plate, and cook for 1 minute, then cook for a further minute without the lid or plate. Gently flip the doughnuts over to cook for 2 minutes on the other side. Remove using a slotted spoon and place onto some kitchen paper. The doughnuts should be golden brown, with a band of white dough around the centre of the doughnut. If the doughnut is darker than golden brown, remove the oil from the heat to let it cool for a few minutes before starting the next batch. If you don't see the band of white dough around the centre, you need to let the remaining doughnuts prove for a little longer before frying! Carefully place 4–6 doughnuts in the oil, depending on the size of your pan (you want one single layer without overlapping) with the top side down and carefully peel off the paper square. Cover with the lid, or a plate, and cook for 1 minute, then cook for a further minute without the lid or plate. Gently flip the doughnuts over to cook for 2 minutes on the other side. Remove using a slotted spoon and place onto some kitchen paper. The doughnuts should be golden brown, with a band of white dough around the centre of the doughnut. If the doughnut is darker than golden brown, remove the oil from the heat to let it cool for a few minutes before starting the next batch. If you don't see the band of white dough around the centre, you need to let the remaining doughnuts prove for a little longer before frying! Fill the centres with the orange curd, using a piping bag, or halve them to place in the filling like a doughnut sandwich. Fill the centres with the orange curd, using a piping bag, or halve them to place in the filling like a doughnut sandwich. If using, drizzle the melted chocolate over the top of the doughnuts and dust with some icing sugar. If using, drizzle the melted chocolate over the top of the doughnuts and dust with some icing sugar. | {
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"content": "To make the starter, mix the ingredients together really well and set in a warm place to activate the yeast for about 30 minutes.To make the doughnut dough, place all the ingredients into a stand mixer bowl with a dough hook, add the starter and knead on a steady medium speed for about 5–6 minutes or until you get a smooth and shiny dough. Leave it in the bowl, cover and prove for 2 hours.Turn the machine on again and knead the dough to knock it back, transfer the dough into an oiled bowl and cover. Place in the fridge overnight.To make the curd, begin the day before cooking the doughnuts, so it can cool entirely and become firm enough for piping. Mix the whole egg and yolks with the cornflour and whisky in a saucepan.Bring the orange and lemon juice to the boil with the zest, sugar and butter in a separate saucepan over a medium heat. Once it is boiling and all the butter has melted, pour it in one go over the egg mix, whisk well to combine and return to the hob whisking all the time until the mix thickens and first large bubbles appear. Pour into a clean bowl through a fine sieve to remove any lumps. Close cover with cling film, so a skin doesn’t form, and refrigerate until needed.To continue making the doughnuts, divide the dough into 15 even pieces, around 60g/2¼oz each. Roll into tight balls. Set each one on a small square of baking paper (this will make it easier to flip into the oil later), leave to prove in a warm place for about 2 hours until they are very soft and almost doubled in size.Set a large saucepan on the stove (preferably with a lid, but you can use a plate, if needed), fill with 5cm/2in of oil and place over a medium heat. CAUTION: Hot oil can be dangerous. Do not leave unattended. Check the oil is hot by popping a tiny amount of dough in, it should fizz a little, but not like crazy (if you have thermometer or using a purpose built fryer – set it to 175C).Carefully place 4–6 doughnuts in the oil, depending on the size of your pan (you want one single layer without overlapping) with the top side down and carefully peel off the paper square. Cover with the lid, or a plate, and cook for 1 minute, then cook for a further minute without the lid or plate. Gently flip the doughnuts over to cook for 2 minutes on the other side. Remove using a slotted spoon and place onto some kitchen paper. The doughnuts should be golden brown, with a band of white dough around the centre of the doughnut. If the doughnut is darker than golden brown, remove the oil from the heat to let it cool for a few minutes before starting the next batch. If you don't see the band of white dough around the centre, you need to let the remaining doughnuts prove for a little longer before frying!Fill the centres with the orange curd, using a piping bag, or halve them to place in the filling like a doughnut sandwich.If using, drizzle the melted chocolate over the top of the doughnuts and dust with some icing sugar. To make the starter, mix the ingredients together really well and set in a warm place to activate the yeast for about 30 minutes. To make the starter, mix the ingredients together really well and set in a warm place to activate the yeast for about 30 minutes. To make the doughnut dough, place all the ingredients into a stand mixer bowl with a dough hook, add the starter and knead on a steady medium speed for about 5–6 minutes or until you get a smooth and shiny dough. Leave it in the bowl, cover and prove for 2 hours. To make the doughnut dough, place all the ingredients into a stand mixer bowl with a dough hook, add the starter and knead on a steady medium speed for about 5–6 minutes or until you get a smooth and shiny dough. Leave it in the bowl, cover and prove for 2 hours. Turn the machine on again and knead the dough to knock it back, transfer the dough into an oiled bowl and cover. Place in the fridge overnight. Turn the machine on again and knead the dough to knock it back, transfer the dough into an oiled bowl and cover. Place in the fridge overnight. To make the curd, begin the day before cooking the doughnuts, so it can cool entirely and become firm enough for piping. Mix the whole egg and yolks with the cornflour and whisky in a saucepan. To make the curd, begin the day before cooking the doughnuts, so it can cool entirely and become firm enough for piping. Mix the whole egg and yolks with the cornflour and whisky in a saucepan. Bring the orange and lemon juice to the boil with the zest, sugar and butter in a separate saucepan over a medium heat. Once it is boiling and all the butter has melted, pour it in one go over the egg mix, whisk well to combine and return to the hob whisking all the time until the mix thickens and first large bubbles appear. Bring the orange and lemon juice to the boil with the zest, sugar and butter in a separate saucepan over a medium heat. Once it is boiling and all the butter has melted, pour it in one go over the egg mix, whisk well to combine and return to the hob whisking all the time until the mix thickens and first large bubbles appear. Pour into a clean bowl through a fine sieve to remove any lumps. Close cover with cling film, so a skin doesn’t form, and refrigerate until needed. Pour into a clean bowl through a fine sieve to remove any lumps. Close cover with cling film, so a skin doesn’t form, and refrigerate until needed. To continue making the doughnuts, divide the dough into 15 even pieces, around 60g/2¼oz each. Roll into tight balls. Set each one on a small square of baking paper (this will make it easier to flip into the oil later), leave to prove in a warm place for about 2 hours until they are very soft and almost doubled in size. To continue making the doughnuts, divide the dough into 15 even pieces, around 60g/2¼oz each. Roll into tight balls. Set each one on a small square of baking paper (this will make it easier to flip into the oil later), leave to prove in a warm place for about 2 hours until they are very soft and almost doubled in size. Set a large saucepan on the stove (preferably with a lid, but you can use a plate, if needed), fill with 5cm/2in of oil and place over a medium heat. CAUTION: Hot oil can be dangerous. Do not leave unattended. Check the oil is hot by popping a tiny amount of dough in, it should fizz a little, but not like crazy (if you have thermometer or using a purpose built fryer – set it to 175C). Set a large saucepan on the stove (preferably with a lid, but you can use a plate, if needed), fill with 5cm/2in of oil and place over a medium heat. CAUTION: Hot oil can be dangerous. Do not leave unattended. Check the oil is hot by popping a tiny amount of dough in, it should fizz a little, but not like crazy (if you have thermometer or using a purpose built fryer – set it to 175C). Carefully place 4–6 doughnuts in the oil, depending on the size of your pan (you want one single layer without overlapping) with the top side down and carefully peel off the paper square. Cover with the lid, or a plate, and cook for 1 minute, then cook for a further minute without the lid or plate. Gently flip the doughnuts over to cook for 2 minutes on the other side. Remove using a slotted spoon and place onto some kitchen paper. The doughnuts should be golden brown, with a band of white dough around the centre of the doughnut. If the doughnut is darker than golden brown, remove the oil from the heat to let it cool for a few minutes before starting the next batch. If you don't see the band of white dough around the centre, you need to let the remaining doughnuts prove for a little longer before frying! Carefully place 4–6 doughnuts in the oil, depending on the size of your pan (you want one single layer without overlapping) with the top side down and carefully peel off the paper square. Cover with the lid, or a plate, and cook for 1 minute, then cook for a further minute without the lid or plate. Gently flip the doughnuts over to cook for 2 minutes on the other side. Remove using a slotted spoon and place onto some kitchen paper. The doughnuts should be golden brown, with a band of white dough around the centre of the doughnut. If the doughnut is darker than golden brown, remove the oil from the heat to let it cool for a few minutes before starting the next batch. If you don't see the band of white dough around the centre, you need to let the remaining doughnuts prove for a little longer before frying! Fill the centres with the orange curd, using a piping bag, or halve them to place in the filling like a doughnut sandwich. Fill the centres with the orange curd, using a piping bag, or halve them to place in the filling like a doughnut sandwich. If using, drizzle the melted chocolate over the top of the doughnuts and dust with some icing sugar. If using, drizzle the melted chocolate over the top of the doughnuts and dust with some icing sugar."
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} | 2e83bd1a9d044a8f40fb802e74f6b1c0e686ed3d84757ed36f4cef3bfcf1c68e | Doughnuts recipe
An average of 3.7 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/doughnuts_89027_16x9.jpg There's nothing quite like freshly cooked doughnuts - and you'll never be short of friends when you go to the trouble. 1 tbsp yeast4 tbsp caster sugar150ml/5¼fl oz milk, warmed225g/8oz plain flour, plus extra for dusting¼ tsp salt50g/2oz butter, melted1 free-range egg, beaten300ml/10½fl oz vegetable oil, for deep-fryingjam of your choice 1 tbsp yeast 4 tbsp caster sugar 150ml/5¼fl oz milk, warmed 225g/8oz plain flour, plus extra for dusting ¼ tsp salt 50g/2oz butter, melted 1 free-range egg, beaten 300ml/10½fl oz vegetable oil, for deep-frying jam of your choice Method Mix the yeast with half a teaspoon of the sugar and two tablespoons of the warm milk. Place in a warm place to rest for 15 minutes, or until frothy. Sift the flour and salt into a large bowl. Stir in one tablespoon of the sugar.Make a well in the flour and pour in the yeast mix, the rest of the milk, the melted butter and the egg. Mix to make a dough and then knead, cover the bowl and leave to stand for 45 minutes, or until the dough has doubled in size.On a floured work surface, knead the dough for five minutes, then divide into 12 balls and place in a warm place for 30 minutes, or until they have doubled in size.Heat the oil in a deep pan until it reaches 190C/375F, or a cube of bread dropped in sizzles and turns golden in 30 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Gently lower the dough balls one at a time into the hot oil, in batches of two or three, and fry for 3-5 minutes or until golden-brown, and then carefully turn over. Remove from the hot oil with a slotted spoon and drain on kitchen paper. Roll the hot doughnuts in the remaining sugar. Make a small slit in the doughnut with the tip of a knife, and fill with a teaspoon of jam. Serve. Mix the yeast with half a teaspoon of the sugar and two tablespoons of the warm milk. Place in a warm place to rest for 15 minutes, or until frothy. Mix the yeast with half a teaspoon of the sugar and two tablespoons of the warm milk. Place in a warm place to rest for 15 minutes, or until frothy. Sift the flour and salt into a large bowl. Stir in one tablespoon of the sugar. Sift the flour and salt into a large bowl. Stir in one tablespoon of the sugar. Make a well in the flour and pour in the yeast mix, the rest of the milk, the melted butter and the egg. Mix to make a dough and then knead, cover the bowl and leave to stand for 45 minutes, or until the dough has doubled in size. Make a well in the flour and pour in the yeast mix, the rest of the milk, the melted butter and the egg. Mix to make a dough and then knead, cover the bowl and leave to stand for 45 minutes, or until the dough has doubled in size. On a floured work surface, knead the dough for five minutes, then divide into 12 balls and place in a warm place for 30 minutes, or until they have doubled in size. On a floured work surface, knead the dough for five minutes, then divide into 12 balls and place in a warm place for 30 minutes, or until they have doubled in size. Heat the oil in a deep pan until it reaches 190C/375F, or a cube of bread dropped in sizzles and turns golden in 30 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the oil in a deep pan until it reaches 190C/375F, or a cube of bread dropped in sizzles and turns golden in 30 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Gently lower the dough balls one at a time into the hot oil, in batches of two or three, and fry for 3-5 minutes or until golden-brown, and then carefully turn over. Remove from the hot oil with a slotted spoon and drain on kitchen paper. Gently lower the dough balls one at a time into the hot oil, in batches of two or three, and fry for 3-5 minutes or until golden-brown, and then carefully turn over. Remove from the hot oil with a slotted spoon and drain on kitchen paper. Roll the hot doughnuts in the remaining sugar. Make a small slit in the doughnut with the tip of a knife, and fill with a teaspoon of jam. Serve. Roll the hot doughnuts in the remaining sugar. Make a small slit in the doughnut with the tip of a knife, and fill with a teaspoon of jam. Serve. | {
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"content": "An average of 3.7 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/doughnuts_89027_16x9.jpg There's nothing quite like freshly cooked doughnuts - and you'll never be short of friends when you go to the trouble. 1 tbsp yeast4 tbsp caster sugar150ml/5¼fl oz milk, warmed225g/8oz plain flour, plus extra for dusting¼ tsp salt50g/2oz butter, melted1 free-range egg, beaten300ml/10½fl oz vegetable oil, for deep-fryingjam of your choice 1 tbsp yeast 4 tbsp caster sugar 150ml/5¼fl oz milk, warmed 225g/8oz plain flour, plus extra for dusting ¼ tsp salt 50g/2oz butter, melted 1 free-range egg, beaten 300ml/10½fl oz vegetable oil, for deep-frying jam of your choice Method Mix the yeast with half a teaspoon of the sugar and two tablespoons of the warm milk. Place in a warm place to rest for 15 minutes, or until frothy. Sift the flour and salt into a large bowl. Stir in one tablespoon of the sugar.Make a well in the flour and pour in the yeast mix, the rest of the milk, the melted butter and the egg. Mix to make a dough and then knead, cover the bowl and leave to stand for 45 minutes, or until the dough has doubled in size.On a floured work surface, knead the dough for five minutes, then divide into 12 balls and place in a warm place for 30 minutes, or until they have doubled in size.Heat the oil in a deep pan until it reaches 190C/375F, or a cube of bread dropped in sizzles and turns golden in 30 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Gently lower the dough balls one at a time into the hot oil, in batches of two or three, and fry for 3-5 minutes or until golden-brown, and then carefully turn over. Remove from the hot oil with a slotted spoon and drain on kitchen paper. Roll the hot doughnuts in the remaining sugar. Make a small slit in the doughnut with the tip of a knife, and fill with a teaspoon of jam. Serve. Mix the yeast with half a teaspoon of the sugar and two tablespoons of the warm milk. Place in a warm place to rest for 15 minutes, or until frothy. Mix the yeast with half a teaspoon of the sugar and two tablespoons of the warm milk. Place in a warm place to rest for 15 minutes, or until frothy. Sift the flour and salt into a large bowl. Stir in one tablespoon of the sugar. Sift the flour and salt into a large bowl. Stir in one tablespoon of the sugar. Make a well in the flour and pour in the yeast mix, the rest of the milk, the melted butter and the egg. Mix to make a dough and then knead, cover the bowl and leave to stand for 45 minutes, or until the dough has doubled in size. Make a well in the flour and pour in the yeast mix, the rest of the milk, the melted butter and the egg. Mix to make a dough and then knead, cover the bowl and leave to stand for 45 minutes, or until the dough has doubled in size. On a floured work surface, knead the dough for five minutes, then divide into 12 balls and place in a warm place for 30 minutes, or until they have doubled in size. On a floured work surface, knead the dough for five minutes, then divide into 12 balls and place in a warm place for 30 minutes, or until they have doubled in size. Heat the oil in a deep pan until it reaches 190C/375F, or a cube of bread dropped in sizzles and turns golden in 30 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the oil in a deep pan until it reaches 190C/375F, or a cube of bread dropped in sizzles and turns golden in 30 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Gently lower the dough balls one at a time into the hot oil, in batches of two or three, and fry for 3-5 minutes or until golden-brown, and then carefully turn over. Remove from the hot oil with a slotted spoon and drain on kitchen paper. Gently lower the dough balls one at a time into the hot oil, in batches of two or three, and fry for 3-5 minutes or until golden-brown, and then carefully turn over. Remove from the hot oil with a slotted spoon and drain on kitchen paper. Roll the hot doughnuts in the remaining sugar. Make a small slit in the doughnut with the tip of a knife, and fill with a teaspoon of jam. Serve. Roll the hot doughnuts in the remaining sugar. Make a small slit in the doughnut with the tip of a knife, and fill with a teaspoon of jam. Serve."
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} | 70ecdc2c424f6217dba99cadbb871eacc9c84dd77a0a9be24124471ba0950d50 | Homemade gravad lax recipe
Homemade gravad lax with cucumber salad and mustard sauce An average of 4.4 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/homemade_gravadlax_with_08463_16x9.jpg Remove the mystique from this classic dinner party recipe. Chef Simon Hopkinson shows you six simple steps to make gravad lax. 85g/3oz caster sugar 70g/2½oz flaky sea salt2 tbsp schnapps, gin or vodka2 tsp freshly ground white pepper 100g/3½oz fresh dill 500g/1lb 2oz centre-cut salmon fillet, skin on, bones removed 85g/3oz caster sugar 70g/2½oz flaky sea salt 2 tbsp schnapps, gin or vodka 2 tsp freshly ground white pepper 100g/3½oz fresh dill 500g/1lb 2oz centre-cut salmon fillet, skin on, bones removed 1 large cucumber, peeled, thinly sliced 1 tsp sea salt2 tsp caster sugar freshly ground white pepper 1-2 tbsp white wine vinegar 1 large cucumber, peeled, thinly sliced 1 tsp sea salt 2 tsp caster sugar freshly ground white pepper 1-2 tbsp white wine vinegar 3 tbsp Dijon mustardsqueeze lemon juice2 tsp caster sugar1-2 tsp dried dill salt and pepper2-3 tbsp sunflower oil 3 tbsp Dijon mustard squeeze lemon juice 2 tsp caster sugar 1-2 tsp dried dill salt and pepper 2-3 tbsp sunflower oil Method To cure the salmon, blend together the sugar, salt, alcohol, white pepper and dill in a food processor to make a paste.Place half of the mixture into a container that will accommodate the fish snugly (say the plastic container the fish was bought in). Lay the salmon on top of this flesh-side down, press it down, then cover with the other half of the mixture, smearing it well over the surface of the fish. Secure with a lid or cling film and leave to chill in the fridge for 48 hours, turning the fish occasionally, until firm to the touch. For the cucumber salad, mix all the ingredients together in a bowl and leave to macerate for an hour in the fridge. Drain off the liquid, put the cucumber into a serving dish and chill in the fridge. The salad should be served really cold.For the sauce, mix the mustard, lemon juice, sugar, salt, pepper and dried dill in a bowl until well combined. Gradually whisk in the oil until you have a loose, thick dressing. You may need a little more oil. Pour into a small serving bowl.Carefully rinse the fish under cold running water, but not so much that no remnants of dill remain. Dry with kitchen paper.Thinly slice the gravad lax at an angle and present on a large serving dish. Serve alongside the cucumber salad and the mustard sauce with buttered rye bread. To cure the salmon, blend together the sugar, salt, alcohol, white pepper and dill in a food processor to make a paste. To cure the salmon, blend together the sugar, salt, alcohol, white pepper and dill in a food processor to make a paste. Place half of the mixture into a container that will accommodate the fish snugly (say the plastic container the fish was bought in). Lay the salmon on top of this flesh-side down, press it down, then cover with the other half of the mixture, smearing it well over the surface of the fish. Secure with a lid or cling film and leave to chill in the fridge for 48 hours, turning the fish occasionally, until firm to the touch. Place half of the mixture into a container that will accommodate the fish snugly (say the plastic container the fish was bought in). Lay the salmon on top of this flesh-side down, press it down, then cover with the other half of the mixture, smearing it well over the surface of the fish. Secure with a lid or cling film and leave to chill in the fridge for 48 hours, turning the fish occasionally, until firm to the touch. For the cucumber salad, mix all the ingredients together in a bowl and leave to macerate for an hour in the fridge. Drain off the liquid, put the cucumber into a serving dish and chill in the fridge. The salad should be served really cold. For the cucumber salad, mix all the ingredients together in a bowl and leave to macerate for an hour in the fridge. Drain off the liquid, put the cucumber into a serving dish and chill in the fridge. The salad should be served really cold. For the sauce, mix the mustard, lemon juice, sugar, salt, pepper and dried dill in a bowl until well combined. Gradually whisk in the oil until you have a loose, thick dressing. You may need a little more oil. Pour into a small serving bowl. For the sauce, mix the mustard, lemon juice, sugar, salt, pepper and dried dill in a bowl until well combined. Gradually whisk in the oil until you have a loose, thick dressing. You may need a little more oil. Pour into a small serving bowl. Carefully rinse the fish under cold running water, but not so much that no remnants of dill remain. Dry with kitchen paper. Carefully rinse the fish under cold running water, but not so much that no remnants of dill remain. Dry with kitchen paper. Thinly slice the gravad lax at an angle and present on a large serving dish. Serve alongside the cucumber salad and the mustard sauce with buttered rye bread. Thinly slice the gravad lax at an angle and present on a large serving dish. Serve alongside the cucumber salad and the mustard sauce with buttered rye bread. | {
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"content": "Homemade gravad lax with cucumber salad and mustard sauce An average of 4.4 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/homemade_gravadlax_with_08463_16x9.jpg Remove the mystique from this classic dinner party recipe. Chef Simon Hopkinson shows you six simple steps to make gravad lax. 85g/3oz caster sugar 70g/2½oz flaky sea salt2 tbsp schnapps, gin or vodka2 tsp freshly ground white pepper 100g/3½oz fresh dill 500g/1lb 2oz centre-cut salmon fillet, skin on, bones removed 85g/3oz caster sugar 70g/2½oz flaky sea salt 2 tbsp schnapps, gin or vodka 2 tsp freshly ground white pepper 100g/3½oz fresh dill 500g/1lb 2oz centre-cut salmon fillet, skin on, bones removed 1 large cucumber, peeled, thinly sliced 1 tsp sea salt2 tsp caster sugar freshly ground white pepper 1-2 tbsp white wine vinegar 1 large cucumber, peeled, thinly sliced 1 tsp sea salt 2 tsp caster sugar freshly ground white pepper 1-2 tbsp white wine vinegar 3 tbsp Dijon mustardsqueeze lemon juice2 tsp caster sugar1-2 tsp dried dill salt and pepper2-3 tbsp sunflower oil 3 tbsp Dijon mustard squeeze lemon juice 2 tsp caster sugar 1-2 tsp dried dill salt and pepper 2-3 tbsp sunflower oil Method To cure the salmon, blend together the sugar, salt, alcohol, white pepper and dill in a food processor to make a paste.Place half of the mixture into a container that will accommodate the fish snugly (say the plastic container the fish was bought in). Lay the salmon on top of this flesh-side down, press it down, then cover with the other half of the mixture, smearing it well over the surface of the fish. Secure with a lid or cling film and leave to chill in the fridge for 48 hours, turning the fish occasionally, until firm to the touch. For the cucumber salad, mix all the ingredients together in a bowl and leave to macerate for an hour in the fridge. Drain off the liquid, put the cucumber into a serving dish and chill in the fridge. The salad should be served really cold.For the sauce, mix the mustard, lemon juice, sugar, salt, pepper and dried dill in a bowl until well combined. Gradually whisk in the oil until you have a loose, thick dressing. You may need a little more oil. Pour into a small serving bowl.Carefully rinse the fish under cold running water, but not so much that no remnants of dill remain. Dry with kitchen paper.Thinly slice the gravad lax at an angle and present on a large serving dish. Serve alongside the cucumber salad and the mustard sauce with buttered rye bread. To cure the salmon, blend together the sugar, salt, alcohol, white pepper and dill in a food processor to make a paste. To cure the salmon, blend together the sugar, salt, alcohol, white pepper and dill in a food processor to make a paste. Place half of the mixture into a container that will accommodate the fish snugly (say the plastic container the fish was bought in). Lay the salmon on top of this flesh-side down, press it down, then cover with the other half of the mixture, smearing it well over the surface of the fish. Secure with a lid or cling film and leave to chill in the fridge for 48 hours, turning the fish occasionally, until firm to the touch. Place half of the mixture into a container that will accommodate the fish snugly (say the plastic container the fish was bought in). Lay the salmon on top of this flesh-side down, press it down, then cover with the other half of the mixture, smearing it well over the surface of the fish. Secure with a lid or cling film and leave to chill in the fridge for 48 hours, turning the fish occasionally, until firm to the touch. For the cucumber salad, mix all the ingredients together in a bowl and leave to macerate for an hour in the fridge. Drain off the liquid, put the cucumber into a serving dish and chill in the fridge. The salad should be served really cold. For the cucumber salad, mix all the ingredients together in a bowl and leave to macerate for an hour in the fridge. Drain off the liquid, put the cucumber into a serving dish and chill in the fridge. The salad should be served really cold. For the sauce, mix the mustard, lemon juice, sugar, salt, pepper and dried dill in a bowl until well combined. Gradually whisk in the oil until you have a loose, thick dressing. You may need a little more oil. Pour into a small serving bowl. For the sauce, mix the mustard, lemon juice, sugar, salt, pepper and dried dill in a bowl until well combined. Gradually whisk in the oil until you have a loose, thick dressing. You may need a little more oil. Pour into a small serving bowl. Carefully rinse the fish under cold running water, but not so much that no remnants of dill remain. Dry with kitchen paper. Carefully rinse the fish under cold running water, but not so much that no remnants of dill remain. Dry with kitchen paper. Thinly slice the gravad lax at an angle and present on a large serving dish. Serve alongside the cucumber salad and the mustard sauce with buttered rye bread. Thinly slice the gravad lax at an angle and present on a large serving dish. Serve alongside the cucumber salad and the mustard sauce with buttered rye bread."
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} | 9c415366ec6085a17333a59b8b3620ce29091e3497e3ce5af66136f23562abd9 | Butternut squash salad recipe
Roast squash salad An average of 4.9 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_squash_salad_78271_16x9.jpg This wintery butternut squash salad makes a great side dish to Christmas ham, and would also go well with griddled pear wedges as part of a vegetarian platter of festive dishes. ½ large butternut squash or culinary pumpkin, peeled and deseeded2 tbsp olive oil1 tsp dried thyme3 garlic cloves, crushed150g/5½ oz baby leaf spinach or similar young salad leaves (such as beetroot leaves)50g/1¾oz pumpkin seeds (see Recipe Tips and How-to Video)salt and freshly ground black pepper ½ large butternut squash or culinary pumpkin, peeled and deseeded 2 tbsp olive oil 1 tsp dried thyme 3 garlic cloves, crushed 150g/5½ oz baby leaf spinach or similar young salad leaves (such as beetroot leaves) 50g/1¾oz pumpkin seeds (see Recipe Tips and How-to Video) salt and freshly ground black pepper 2 tbsp olive oil1 tbsp sherry vinegar½ tsp runny honey½ tsp wholegrain mustard 2 tbsp olive oil 1 tbsp sherry vinegar ½ tsp runny honey ½ tsp wholegrain mustard Method Preheat the oven to 200C/180C Fan/Gas 6.Cut the pumpkin flesh into a fairly small dice and put into a roasting tin. Toss with the oil, thyme and garlic, and season generously. Roast for 30 minutes, or until the pumpkin has softened and is well browned around the edges. Allow to cool slightly.Whisk together the dressing ingredients in large bowl.Add the salad leaves to the dressing, season with salt and pepper, then toss lightly. Arrange the leaves over a serving plate. Toss the pumpkin in the same bowl to pick up any residue from the dressing, then arrange over the leaves. Sprinkle with the pumpkin seeds and serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Cut the pumpkin flesh into a fairly small dice and put into a roasting tin. Toss with the oil, thyme and garlic, and season generously. Cut the pumpkin flesh into a fairly small dice and put into a roasting tin. Toss with the oil, thyme and garlic, and season generously. Roast for 30 minutes, or until the pumpkin has softened and is well browned around the edges. Allow to cool slightly. Roast for 30 minutes, or until the pumpkin has softened and is well browned around the edges. Allow to cool slightly. Whisk together the dressing ingredients in large bowl. Whisk together the dressing ingredients in large bowl. Add the salad leaves to the dressing, season with salt and pepper, then toss lightly. Arrange the leaves over a serving plate. Toss the pumpkin in the same bowl to pick up any residue from the dressing, then arrange over the leaves. Sprinkle with the pumpkin seeds and serve. Add the salad leaves to the dressing, season with salt and pepper, then toss lightly. Arrange the leaves over a serving plate. Toss the pumpkin in the same bowl to pick up any residue from the dressing, then arrange over the leaves. Sprinkle with the pumpkin seeds and serve. Recipe tips If you want to use the pumpkin or squash seeds from the pumpkin rather than from out of a packet, they need to be fried or roasted. Pull the seeds out of the central membrane and wash them to get rid of any orange flesh or tendrils. Dry thoroughly. Heat a tablespoon of oil in a large frying pan and add the seeds. Fry, shaking and stirring regularly, until the pumpkin seeds have taken on some colour and are releasing their aroma. Remove from the pan and allow to cool. Season well with salt. | {
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"title": "Butternut squash salad recipe",
"content": "Roast squash salad An average of 4.9 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_squash_salad_78271_16x9.jpg This wintery butternut squash salad makes a great side dish to Christmas ham, and would also go well with griddled pear wedges as part of a vegetarian platter of festive dishes. ½ large butternut squash or culinary pumpkin, peeled and deseeded2 tbsp olive oil1 tsp dried thyme3 garlic cloves, crushed150g/5½ oz baby leaf spinach or similar young salad leaves (such as beetroot leaves)50g/1¾oz pumpkin seeds (see Recipe Tips and How-to Video)salt and freshly ground black pepper ½ large butternut squash or culinary pumpkin, peeled and deseeded 2 tbsp olive oil 1 tsp dried thyme 3 garlic cloves, crushed 150g/5½ oz baby leaf spinach or similar young salad leaves (such as beetroot leaves) 50g/1¾oz pumpkin seeds (see Recipe Tips and How-to Video) salt and freshly ground black pepper 2 tbsp olive oil1 tbsp sherry vinegar½ tsp runny honey½ tsp wholegrain mustard 2 tbsp olive oil 1 tbsp sherry vinegar ½ tsp runny honey ½ tsp wholegrain mustard Method Preheat the oven to 200C/180C Fan/Gas 6.Cut the pumpkin flesh into a fairly small dice and put into a roasting tin. Toss with the oil, thyme and garlic, and season generously. Roast for 30 minutes, or until the pumpkin has softened and is well browned around the edges. Allow to cool slightly.Whisk together the dressing ingredients in large bowl.Add the salad leaves to the dressing, season with salt and pepper, then toss lightly. Arrange the leaves over a serving plate. Toss the pumpkin in the same bowl to pick up any residue from the dressing, then arrange over the leaves. Sprinkle with the pumpkin seeds and serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Cut the pumpkin flesh into a fairly small dice and put into a roasting tin. Toss with the oil, thyme and garlic, and season generously. Cut the pumpkin flesh into a fairly small dice and put into a roasting tin. Toss with the oil, thyme and garlic, and season generously. Roast for 30 minutes, or until the pumpkin has softened and is well browned around the edges. Allow to cool slightly. Roast for 30 minutes, or until the pumpkin has softened and is well browned around the edges. Allow to cool slightly. Whisk together the dressing ingredients in large bowl. Whisk together the dressing ingredients in large bowl. Add the salad leaves to the dressing, season with salt and pepper, then toss lightly. Arrange the leaves over a serving plate. Toss the pumpkin in the same bowl to pick up any residue from the dressing, then arrange over the leaves. Sprinkle with the pumpkin seeds and serve. Add the salad leaves to the dressing, season with salt and pepper, then toss lightly. Arrange the leaves over a serving plate. Toss the pumpkin in the same bowl to pick up any residue from the dressing, then arrange over the leaves. Sprinkle with the pumpkin seeds and serve. Recipe tips If you want to use the pumpkin or squash seeds from the pumpkin rather than from out of a packet, they need to be fried or roasted. Pull the seeds out of the central membrane and wash them to get rid of any orange flesh or tendrils. Dry thoroughly. Heat a tablespoon of oil in a large frying pan and add the seeds. Fry, shaking and stirring regularly, until the pumpkin seeds have taken on some colour and are releasing their aroma. Remove from the pan and allow to cool. Season well with salt."
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} | 7cb61c22911e29ad6a9fb62edafbfc2263e7b0387d5d86ea7abdb90fc2211d3a | New York cheesecake recipe
An average of 4.4 out of 5 stars from 80 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/new_york_cheesecake_20451_16x9.jpg New York cheesecake has a special place in the heart of the city. Toweringly tall, dense and creamy, free from fruity toppings, it's the purest version of a baked cheesecake. It's a simple recipe, though, made extra tangy with the addition of soured cream. It is reliant on a heart-stopping amount of cream cheese, so make sure you get a good one (and not a light one). 150g/5½oz digestive biscuits75g/2½oz butter, plus extra for greasing900g/2lb full-fat cream cheese200g/7oz caster sugar200ml/7fl oz soured cream3 tbsp plain flour3 free-range eggs, plus 1 egg yolk, lightly beaten2 tsp vanilla extract 150g/5½oz digestive biscuits 75g/2½oz butter, plus extra for greasing 900g/2lb full-fat cream cheese 200g/7oz caster sugar 200ml/7fl oz soured cream 3 tbsp plain flour 3 free-range eggs, plus 1 egg yolk, lightly beaten 2 tsp vanilla extract Method Preheat the oven to 180C/350F/Gas 4. Grease and line the base of a 23cm/9in springform cake tin.Place the biscuits in a plastic bag and crush with a rolling pin to fine crumbs.Melt the butter and add the biscuit crumbs, stir to combine. Place in the base of the cake tin and spread in an even layer, then flatten (use your fingers or a the back of a spoon).Bake in the oven for 10 minutes. Remove and leave to cool while you prepare the filling. Reduce the oven to 160C/315F/Gas 2. In a large bowl, beat together the cream cheese and sugar until smooth then add the sour cream and flour and beat again. Gradually add the eggs and vanilla extract beating well between each addition. (Beat in the eggs rather than whisk as you don’t want to incorporate too much air as this will affect the smooth surface of the cheesecake).Pour the cream cheese mix on to the biscuit base then bake in the oven for 45 minutes. The cheesecake should be just set with a slight wobble and should still be cream on top with just a slight golden hint around the edges.Once the cheesecake is cooked, turn off the oven and prop open the door so that it is slightly ajar and leave the cheesecake to cool in the oven – this prevents the top from cracking.Once the oven is cool you can remove the cheesecake to cool completely before removing from the tin. Preheat the oven to 180C/350F/Gas 4. Grease and line the base of a 23cm/9in springform cake tin. Preheat the oven to 180C/350F/Gas 4. Grease and line the base of a 23cm/9in springform cake tin. Place the biscuits in a plastic bag and crush with a rolling pin to fine crumbs. Place the biscuits in a plastic bag and crush with a rolling pin to fine crumbs. Melt the butter and add the biscuit crumbs, stir to combine. Place in the base of the cake tin and spread in an even layer, then flatten (use your fingers or a the back of a spoon). Melt the butter and add the biscuit crumbs, stir to combine. Place in the base of the cake tin and spread in an even layer, then flatten (use your fingers or a the back of a spoon). Bake in the oven for 10 minutes. Remove and leave to cool while you prepare the filling. Bake in the oven for 10 minutes. Remove and leave to cool while you prepare the filling. Reduce the oven to 160C/315F/Gas 2. Reduce the oven to 160C/315F/Gas 2. In a large bowl, beat together the cream cheese and sugar until smooth then add the sour cream and flour and beat again. In a large bowl, beat together the cream cheese and sugar until smooth then add the sour cream and flour and beat again. Gradually add the eggs and vanilla extract beating well between each addition. (Beat in the eggs rather than whisk as you don’t want to incorporate too much air as this will affect the smooth surface of the cheesecake). Gradually add the eggs and vanilla extract beating well between each addition. (Beat in the eggs rather than whisk as you don’t want to incorporate too much air as this will affect the smooth surface of the cheesecake). Pour the cream cheese mix on to the biscuit base then bake in the oven for 45 minutes. The cheesecake should be just set with a slight wobble and should still be cream on top with just a slight golden hint around the edges. Pour the cream cheese mix on to the biscuit base then bake in the oven for 45 minutes. The cheesecake should be just set with a slight wobble and should still be cream on top with just a slight golden hint around the edges. Once the cheesecake is cooked, turn off the oven and prop open the door so that it is slightly ajar and leave the cheesecake to cool in the oven – this prevents the top from cracking. Once the cheesecake is cooked, turn off the oven and prop open the door so that it is slightly ajar and leave the cheesecake to cool in the oven – this prevents the top from cracking. Once the oven is cool you can remove the cheesecake to cool completely before removing from the tin. Once the oven is cool you can remove the cheesecake to cool completely before removing from the tin. Recipe tips You can prevent a baked cheesecake from cracking on the top by allowing it to cool slowly in the oven. | {
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"title": "New York cheesecake recipe",
"content": "An average of 4.4 out of 5 stars from 80 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/new_york_cheesecake_20451_16x9.jpg New York cheesecake has a special place in the heart of the city. Toweringly tall, dense and creamy, free from fruity toppings, it's the purest version of a baked cheesecake. It's a simple recipe, though, made extra tangy with the addition of soured cream. It is reliant on a heart-stopping amount of cream cheese, so make sure you get a good one (and not a light one). 150g/5½oz digestive biscuits75g/2½oz butter, plus extra for greasing900g/2lb full-fat cream cheese200g/7oz caster sugar200ml/7fl oz soured cream3 tbsp plain flour3 free-range eggs, plus 1 egg yolk, lightly beaten2 tsp vanilla extract 150g/5½oz digestive biscuits 75g/2½oz butter, plus extra for greasing 900g/2lb full-fat cream cheese 200g/7oz caster sugar 200ml/7fl oz soured cream 3 tbsp plain flour 3 free-range eggs, plus 1 egg yolk, lightly beaten 2 tsp vanilla extract Method Preheat the oven to 180C/350F/Gas 4. Grease and line the base of a 23cm/9in springform cake tin.Place the biscuits in a plastic bag and crush with a rolling pin to fine crumbs.Melt the butter and add the biscuit crumbs, stir to combine. Place in the base of the cake tin and spread in an even layer, then flatten (use your fingers or a the back of a spoon).Bake in the oven for 10 minutes. Remove and leave to cool while you prepare the filling. Reduce the oven to 160C/315F/Gas 2. In a large bowl, beat together the cream cheese and sugar until smooth then add the sour cream and flour and beat again. Gradually add the eggs and vanilla extract beating well between each addition. (Beat in the eggs rather than whisk as you don’t want to incorporate too much air as this will affect the smooth surface of the cheesecake).Pour the cream cheese mix on to the biscuit base then bake in the oven for 45 minutes. The cheesecake should be just set with a slight wobble and should still be cream on top with just a slight golden hint around the edges.Once the cheesecake is cooked, turn off the oven and prop open the door so that it is slightly ajar and leave the cheesecake to cool in the oven – this prevents the top from cracking.Once the oven is cool you can remove the cheesecake to cool completely before removing from the tin. Preheat the oven to 180C/350F/Gas 4. Grease and line the base of a 23cm/9in springform cake tin. Preheat the oven to 180C/350F/Gas 4. Grease and line the base of a 23cm/9in springform cake tin. Place the biscuits in a plastic bag and crush with a rolling pin to fine crumbs. Place the biscuits in a plastic bag and crush with a rolling pin to fine crumbs. Melt the butter and add the biscuit crumbs, stir to combine. Place in the base of the cake tin and spread in an even layer, then flatten (use your fingers or a the back of a spoon). Melt the butter and add the biscuit crumbs, stir to combine. Place in the base of the cake tin and spread in an even layer, then flatten (use your fingers or a the back of a spoon). Bake in the oven for 10 minutes. Remove and leave to cool while you prepare the filling. Bake in the oven for 10 minutes. Remove and leave to cool while you prepare the filling. Reduce the oven to 160C/315F/Gas 2. Reduce the oven to 160C/315F/Gas 2. In a large bowl, beat together the cream cheese and sugar until smooth then add the sour cream and flour and beat again. In a large bowl, beat together the cream cheese and sugar until smooth then add the sour cream and flour and beat again. Gradually add the eggs and vanilla extract beating well between each addition. (Beat in the eggs rather than whisk as you don’t want to incorporate too much air as this will affect the smooth surface of the cheesecake). Gradually add the eggs and vanilla extract beating well between each addition. (Beat in the eggs rather than whisk as you don’t want to incorporate too much air as this will affect the smooth surface of the cheesecake). Pour the cream cheese mix on to the biscuit base then bake in the oven for 45 minutes. The cheesecake should be just set with a slight wobble and should still be cream on top with just a slight golden hint around the edges. Pour the cream cheese mix on to the biscuit base then bake in the oven for 45 minutes. The cheesecake should be just set with a slight wobble and should still be cream on top with just a slight golden hint around the edges. Once the cheesecake is cooked, turn off the oven and prop open the door so that it is slightly ajar and leave the cheesecake to cool in the oven – this prevents the top from cracking. Once the cheesecake is cooked, turn off the oven and prop open the door so that it is slightly ajar and leave the cheesecake to cool in the oven – this prevents the top from cracking. Once the oven is cool you can remove the cheesecake to cool completely before removing from the tin. Once the oven is cool you can remove the cheesecake to cool completely before removing from the tin. Recipe tips You can prevent a baked cheesecake from cracking on the top by allowing it to cool slowly in the oven."
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} | 00021ea58bcf3a6daa8aabf6a47fcfdac045be6e9a501949618efbeda70987ee | Vegan doughnuts recipe
An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_doughnuts_30744_16x9.jpg These easy vegan doughnuts only need a handful of store cupboard ingredients to make – serve them with raspberry jam for dipping or experiment with your favourite sweet sauces. 200g/7oz self-raising flour½ tsp baking powder½ tbsp caster sugar125ml/4fl oz oat milk1 tbsp sunflower or vegetable oil, plus extra for deep-frying75g/2¾oz granulated or caster sugar 1 tsp ground cinnamon6 tbsp seedless raspberry jam, well stirred, to servepinch of salt 200g/7oz self-raising flour ½ tsp baking powder ½ tbsp caster sugar 125ml/4fl oz oat milk 1 tbsp sunflower or vegetable oil, plus extra for deep-frying 75g/2¾oz granulated or caster sugar 1 tsp ground cinnamon 6 tbsp seedless raspberry jam, well stirred, to serve pinch of salt Method Heat the oil in a deep-fat fryer, or a heavy based saucepan to 170C. (CAUTION: do not allow to overheat and do not leave hot oil unattended.)Put the flour, baking powder, sugar and a pinch of salt in a freestanding mixer fitted with a dough hook and stir together. Mix the oat milk and oil in a jug and pour into the bowl. Knead for 3–4 minutes to make a smooth, elastic dough. Divide into six balls.Taking one ball at a time, use your thumb and forefinger to make a hole in the centre. Stretch out the hole with your fingers to make a hole roughly 6cm/2½in in diameter. The hole will shrink as the doughnuts fry, so it is important to make it large enough at the beginning. The doughnut will look like a thick bangle.Using a spatula, lower the doughnut into the hot oil and cook for about 2 minutes, then turn over and cook on the other side for a further 2 minutes, or until golden brown on the outside and light and fluffy on the inside. The doughnut should rise to the surface of the oil as it cooks. Depending on the size of your fryer, you should be able to cook 2–3 doughnuts at a time. While the doughnuts are cooking, put the sugar in a bowl and mix with the cinnamon. As soon as each doughnut is cooked, carefully remove from the hot oil using a slotted spoon and toss in the sugar.Serve the doughnuts on a large plate or platter with the jam alongside for dipping. Eat the same day as they are made. Heat the oil in a deep-fat fryer, or a heavy based saucepan to 170C. (CAUTION: do not allow to overheat and do not leave hot oil unattended.) Heat the oil in a deep-fat fryer, or a heavy based saucepan to 170C. (CAUTION: do not allow to overheat and do not leave hot oil unattended.) Put the flour, baking powder, sugar and a pinch of salt in a freestanding mixer fitted with a dough hook and stir together. Mix the oat milk and oil in a jug and pour into the bowl. Knead for 3–4 minutes to make a smooth, elastic dough. Divide into six balls. Put the flour, baking powder, sugar and a pinch of salt in a freestanding mixer fitted with a dough hook and stir together. Mix the oat milk and oil in a jug and pour into the bowl. Knead for 3–4 minutes to make a smooth, elastic dough. Divide into six balls. Taking one ball at a time, use your thumb and forefinger to make a hole in the centre. Stretch out the hole with your fingers to make a hole roughly 6cm/2½in in diameter. The hole will shrink as the doughnuts fry, so it is important to make it large enough at the beginning. The doughnut will look like a thick bangle. Taking one ball at a time, use your thumb and forefinger to make a hole in the centre. Stretch out the hole with your fingers to make a hole roughly 6cm/2½in in diameter. The hole will shrink as the doughnuts fry, so it is important to make it large enough at the beginning. The doughnut will look like a thick bangle. Using a spatula, lower the doughnut into the hot oil and cook for about 2 minutes, then turn over and cook on the other side for a further 2 minutes, or until golden brown on the outside and light and fluffy on the inside. The doughnut should rise to the surface of the oil as it cooks. Depending on the size of your fryer, you should be able to cook 2–3 doughnuts at a time. Using a spatula, lower the doughnut into the hot oil and cook for about 2 minutes, then turn over and cook on the other side for a further 2 minutes, or until golden brown on the outside and light and fluffy on the inside. The doughnut should rise to the surface of the oil as it cooks. Depending on the size of your fryer, you should be able to cook 2–3 doughnuts at a time. While the doughnuts are cooking, put the sugar in a bowl and mix with the cinnamon. As soon as each doughnut is cooked, carefully remove from the hot oil using a slotted spoon and toss in the sugar. While the doughnuts are cooking, put the sugar in a bowl and mix with the cinnamon. As soon as each doughnut is cooked, carefully remove from the hot oil using a slotted spoon and toss in the sugar. Serve the doughnuts on a large plate or platter with the jam alongside for dipping. Eat the same day as they are made. Serve the doughnuts on a large plate or platter with the jam alongside for dipping. Eat the same day as they are made. | {
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"content": "An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_doughnuts_30744_16x9.jpg These easy vegan doughnuts only need a handful of store cupboard ingredients to make – serve them with raspberry jam for dipping or experiment with your favourite sweet sauces. 200g/7oz self-raising flour½ tsp baking powder½ tbsp caster sugar125ml/4fl oz oat milk1 tbsp sunflower or vegetable oil, plus extra for deep-frying75g/2¾oz granulated or caster sugar 1 tsp ground cinnamon6 tbsp seedless raspberry jam, well stirred, to servepinch of salt 200g/7oz self-raising flour ½ tsp baking powder ½ tbsp caster sugar 125ml/4fl oz oat milk 1 tbsp sunflower or vegetable oil, plus extra for deep-frying 75g/2¾oz granulated or caster sugar 1 tsp ground cinnamon 6 tbsp seedless raspberry jam, well stirred, to serve pinch of salt Method Heat the oil in a deep-fat fryer, or a heavy based saucepan to 170C. (CAUTION: do not allow to overheat and do not leave hot oil unattended.)Put the flour, baking powder, sugar and a pinch of salt in a freestanding mixer fitted with a dough hook and stir together. Mix the oat milk and oil in a jug and pour into the bowl. Knead for 3–4 minutes to make a smooth, elastic dough. Divide into six balls.Taking one ball at a time, use your thumb and forefinger to make a hole in the centre. Stretch out the hole with your fingers to make a hole roughly 6cm/2½in in diameter. The hole will shrink as the doughnuts fry, so it is important to make it large enough at the beginning. The doughnut will look like a thick bangle.Using a spatula, lower the doughnut into the hot oil and cook for about 2 minutes, then turn over and cook on the other side for a further 2 minutes, or until golden brown on the outside and light and fluffy on the inside. The doughnut should rise to the surface of the oil as it cooks. Depending on the size of your fryer, you should be able to cook 2–3 doughnuts at a time. While the doughnuts are cooking, put the sugar in a bowl and mix with the cinnamon. As soon as each doughnut is cooked, carefully remove from the hot oil using a slotted spoon and toss in the sugar.Serve the doughnuts on a large plate or platter with the jam alongside for dipping. Eat the same day as they are made. Heat the oil in a deep-fat fryer, or a heavy based saucepan to 170C. (CAUTION: do not allow to overheat and do not leave hot oil unattended.) Heat the oil in a deep-fat fryer, or a heavy based saucepan to 170C. (CAUTION: do not allow to overheat and do not leave hot oil unattended.) Put the flour, baking powder, sugar and a pinch of salt in a freestanding mixer fitted with a dough hook and stir together. Mix the oat milk and oil in a jug and pour into the bowl. Knead for 3–4 minutes to make a smooth, elastic dough. Divide into six balls. Put the flour, baking powder, sugar and a pinch of salt in a freestanding mixer fitted with a dough hook and stir together. Mix the oat milk and oil in a jug and pour into the bowl. Knead for 3–4 minutes to make a smooth, elastic dough. Divide into six balls. Taking one ball at a time, use your thumb and forefinger to make a hole in the centre. Stretch out the hole with your fingers to make a hole roughly 6cm/2½in in diameter. The hole will shrink as the doughnuts fry, so it is important to make it large enough at the beginning. The doughnut will look like a thick bangle. Taking one ball at a time, use your thumb and forefinger to make a hole in the centre. Stretch out the hole with your fingers to make a hole roughly 6cm/2½in in diameter. The hole will shrink as the doughnuts fry, so it is important to make it large enough at the beginning. The doughnut will look like a thick bangle. Using a spatula, lower the doughnut into the hot oil and cook for about 2 minutes, then turn over and cook on the other side for a further 2 minutes, or until golden brown on the outside and light and fluffy on the inside. The doughnut should rise to the surface of the oil as it cooks. Depending on the size of your fryer, you should be able to cook 2–3 doughnuts at a time. Using a spatula, lower the doughnut into the hot oil and cook for about 2 minutes, then turn over and cook on the other side for a further 2 minutes, or until golden brown on the outside and light and fluffy on the inside. The doughnut should rise to the surface of the oil as it cooks. Depending on the size of your fryer, you should be able to cook 2–3 doughnuts at a time. While the doughnuts are cooking, put the sugar in a bowl and mix with the cinnamon. As soon as each doughnut is cooked, carefully remove from the hot oil using a slotted spoon and toss in the sugar. While the doughnuts are cooking, put the sugar in a bowl and mix with the cinnamon. As soon as each doughnut is cooked, carefully remove from the hot oil using a slotted spoon and toss in the sugar. Serve the doughnuts on a large plate or platter with the jam alongside for dipping. Eat the same day as they are made. Serve the doughnuts on a large plate or platter with the jam alongside for dipping. Eat the same day as they are made."
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} | 40ff8165a390dfa88976fc07cd14a526a4b562b8ddfc60e0e69e0378ae8f6c5e | Potato and apple latkes recipe
Potato and apple fritters with apple compôte An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/potato_and_apple_56481_16x9.jpg These apple and potato fritters with a quick apple compôte are perfect for celebrating Hanukkah. The success of this dish relies wholly on the attention you pay to the process: the grating, squeezing, gentle mixing, the right temperature for the oil and the right cooking time, nothing too taxing, but nothing can be dismissed. The additional sauce is by no means compulsory but it does work so well. 500g/1lb 2oz potatoes, peeled and grated1 sweet apple, such as Pink Lady or similar, (100g/3½oz), grated with the skin on2 shallots, thinly sliced 1 tsp salt1 tsp coriander seeds3 heaped tbsp self-raising flour2 large free-range eggssmall handful parsley leavesgenerous pinch roughly ground black pepper vegetable oil, for frying 500g/1lb 2oz potatoes, peeled and grated 1 sweet apple, such as Pink Lady or similar, (100g/3½oz), grated with the skin on 2 shallots, thinly sliced 1 tsp salt 1 tsp coriander seeds 3 heaped tbsp self-raising flour 2 large free-range eggs small handful parsley leaves generous pinch roughly ground black pepper vegetable oil, for frying 2–3 apples (about 300g/10½oz), peeled and roughly diced3 tbsp olive oil¼ tsp chilli flakes (or ½ tsp if you love spicy food)1 tbsp honeypinch salt 2–3 apples (about 300g/10½oz), peeled and roughly diced 3 tbsp olive oil ¼ tsp chilli flakes (or ½ tsp if you love spicy food) 1 tbsp honey pinch salt Method Place the grated potato and apple into a colander or sieve with the shallots and mix with the salt. Set aside for 20 minutes.Squeeze the mixture in handfuls to remove any liquid. Place into a large mixing bowl and add the remaining fritter ingredients. Mix lightly to just combine.Heat a good amount of oil in a frying pan (it should be about 1cm/½in deep) over a medium-high heat. This heat will allow the exterior to crisp up and the interior to soften beautifully.Place 5 dollops of the mix into the frying pan (about half the mix) and fry until golden and crispy. Flip and colour the other side, then remove to a plate with some kitchen towel. Fry the remaining mix in the same way. If your frying pan is small you may need to do this in more batches.To make the apple chilli compote, place the chopped apple and oil in a small frying pan, and cook on a medium-low heat for about 6-8 minutes until they start to soften and loose their texture. Add the chilli flakes, honey and a pinch of salt to finish. Serve alongside the fritters. Place the grated potato and apple into a colander or sieve with the shallots and mix with the salt. Set aside for 20 minutes. Place the grated potato and apple into a colander or sieve with the shallots and mix with the salt. Set aside for 20 minutes. Squeeze the mixture in handfuls to remove any liquid. Place into a large mixing bowl and add the remaining fritter ingredients. Mix lightly to just combine. Squeeze the mixture in handfuls to remove any liquid. Place into a large mixing bowl and add the remaining fritter ingredients. Mix lightly to just combine. Heat a good amount of oil in a frying pan (it should be about 1cm/½in deep) over a medium-high heat. This heat will allow the exterior to crisp up and the interior to soften beautifully. Heat a good amount of oil in a frying pan (it should be about 1cm/½in deep) over a medium-high heat. This heat will allow the exterior to crisp up and the interior to soften beautifully. Place 5 dollops of the mix into the frying pan (about half the mix) and fry until golden and crispy. Flip and colour the other side, then remove to a plate with some kitchen towel. Fry the remaining mix in the same way. If your frying pan is small you may need to do this in more batches. Place 5 dollops of the mix into the frying pan (about half the mix) and fry until golden and crispy. Flip and colour the other side, then remove to a plate with some kitchen towel. Fry the remaining mix in the same way. If your frying pan is small you may need to do this in more batches. To make the apple chilli compote, place the chopped apple and oil in a small frying pan, and cook on a medium-low heat for about 6-8 minutes until they start to soften and loose their texture. Add the chilli flakes, honey and a pinch of salt to finish. Serve alongside the fritters. To make the apple chilli compote, place the chopped apple and oil in a small frying pan, and cook on a medium-low heat for about 6-8 minutes until they start to soften and loose their texture. Add the chilli flakes, honey and a pinch of salt to finish. Serve alongside the fritters. | {
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"title": "Potato and apple latkes recipe",
"content": "Potato and apple fritters with apple compôte An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/potato_and_apple_56481_16x9.jpg These apple and potato fritters with a quick apple compôte are perfect for celebrating Hanukkah. The success of this dish relies wholly on the attention you pay to the process: the grating, squeezing, gentle mixing, the right temperature for the oil and the right cooking time, nothing too taxing, but nothing can be dismissed. The additional sauce is by no means compulsory but it does work so well. 500g/1lb 2oz potatoes, peeled and grated1 sweet apple, such as Pink Lady or similar, (100g/3½oz), grated with the skin on2 shallots, thinly sliced 1 tsp salt1 tsp coriander seeds3 heaped tbsp self-raising flour2 large free-range eggssmall handful parsley leavesgenerous pinch roughly ground black pepper vegetable oil, for frying 500g/1lb 2oz potatoes, peeled and grated 1 sweet apple, such as Pink Lady or similar, (100g/3½oz), grated with the skin on 2 shallots, thinly sliced 1 tsp salt 1 tsp coriander seeds 3 heaped tbsp self-raising flour 2 large free-range eggs small handful parsley leaves generous pinch roughly ground black pepper vegetable oil, for frying 2–3 apples (about 300g/10½oz), peeled and roughly diced3 tbsp olive oil¼ tsp chilli flakes (or ½ tsp if you love spicy food)1 tbsp honeypinch salt 2–3 apples (about 300g/10½oz), peeled and roughly diced 3 tbsp olive oil ¼ tsp chilli flakes (or ½ tsp if you love spicy food) 1 tbsp honey pinch salt Method Place the grated potato and apple into a colander or sieve with the shallots and mix with the salt. Set aside for 20 minutes.Squeeze the mixture in handfuls to remove any liquid. Place into a large mixing bowl and add the remaining fritter ingredients. Mix lightly to just combine.Heat a good amount of oil in a frying pan (it should be about 1cm/½in deep) over a medium-high heat. This heat will allow the exterior to crisp up and the interior to soften beautifully.Place 5 dollops of the mix into the frying pan (about half the mix) and fry until golden and crispy. Flip and colour the other side, then remove to a plate with some kitchen towel. Fry the remaining mix in the same way. If your frying pan is small you may need to do this in more batches.To make the apple chilli compote, place the chopped apple and oil in a small frying pan, and cook on a medium-low heat for about 6-8 minutes until they start to soften and loose their texture. Add the chilli flakes, honey and a pinch of salt to finish. Serve alongside the fritters. Place the grated potato and apple into a colander or sieve with the shallots and mix with the salt. Set aside for 20 minutes. Place the grated potato and apple into a colander or sieve with the shallots and mix with the salt. Set aside for 20 minutes. Squeeze the mixture in handfuls to remove any liquid. Place into a large mixing bowl and add the remaining fritter ingredients. Mix lightly to just combine. Squeeze the mixture in handfuls to remove any liquid. Place into a large mixing bowl and add the remaining fritter ingredients. Mix lightly to just combine. Heat a good amount of oil in a frying pan (it should be about 1cm/½in deep) over a medium-high heat. This heat will allow the exterior to crisp up and the interior to soften beautifully. Heat a good amount of oil in a frying pan (it should be about 1cm/½in deep) over a medium-high heat. This heat will allow the exterior to crisp up and the interior to soften beautifully. Place 5 dollops of the mix into the frying pan (about half the mix) and fry until golden and crispy. Flip and colour the other side, then remove to a plate with some kitchen towel. Fry the remaining mix in the same way. If your frying pan is small you may need to do this in more batches. Place 5 dollops of the mix into the frying pan (about half the mix) and fry until golden and crispy. Flip and colour the other side, then remove to a plate with some kitchen towel. Fry the remaining mix in the same way. If your frying pan is small you may need to do this in more batches. To make the apple chilli compote, place the chopped apple and oil in a small frying pan, and cook on a medium-low heat for about 6-8 minutes until they start to soften and loose their texture. Add the chilli flakes, honey and a pinch of salt to finish. Serve alongside the fritters. To make the apple chilli compote, place the chopped apple and oil in a small frying pan, and cook on a medium-low heat for about 6-8 minutes until they start to soften and loose their texture. Add the chilli flakes, honey and a pinch of salt to finish. Serve alongside the fritters."
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} | c52e5302bb563de546cc3ab4ef4cecd0cf6f859523efab9ed56f365e7d4d4a5b | Buckwheat blinis with scrambled eggs and salmon recipe
An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheesesoufflebuckwhe_93524_16x9.jpg Treat a loved one to breakfast in bed with these decadent gluten-free buckwheat pancakes topped with creamy scrambled egg and smoked salmon. Each serving provides 444kcal, 33g protein, 20g carbohydrate (of which 2g sugars), 26g fat (of which 10g saturates), 0.6g fibre and 3.2g salt. 85g/3oz buckwheat flour1 tsp baking powder (gluten-free, if necessary)salt and freshly ground black pepper150ml/5fl oz full-fat milk (lactose-free, if necessary)1 tsp mustard powder70g/2½oz cheddar, gratedsmall handful chopped fresh chives2 free-range egg whites, preferably organicpinch saltknob of unsalted butter 85g/3oz buckwheat flour 1 tsp baking powder (gluten-free, if necessary) salt and freshly ground black pepper 150ml/5fl oz full-fat milk (lactose-free, if necessary) 1 tsp mustard powder 70g/2½oz cheddar, grated small handful chopped fresh chives 2 free-range egg whites, preferably organic pinch salt knob of unsalted butter 4 free range or organic eggs (plus 2 free-range egg yolks)sea salt and freshly ground black pepperknob of unsalted butter 4 free range or organic eggs (plus 2 free-range egg yolks) sea salt and freshly ground black pepper knob of unsalted butter 2 tbsp chopped fresh chives 250g/9oz smoked salmon 1 lemon, cut into wedges 2 tbsp chopped fresh chives 250g/9oz smoked salmon 1 lemon, cut into wedges Method For the blinis, mix together the buckwheat flour, baking powder, a pinch of salt and freshly ground black pepper and the milk to make a smooth batter.Add the mustard powder, cheddar and chives and mix until well combined.In a seperate bowl, whisk the egg whites with a pinch of salt until soft peaks form when the whisk is removed.Gradually fold the whisked egg whites into the batter mixture using a metal spoon. Melt the butter in a frying pan over a medium high heat, and spoon large tablespoons of the batter into the pan to make medium sized pancakes, about 10cm/4in in diameter.Fry the blinis, in batches, for 2-3 minutes until small bubbles appear on the surface and the underside looks cooked. Turn the blinis over and cook on the other side for a further 1-2 minutes, or until golden-brown. Keep warm.Repeat until all of the mixture is used up.For the scrambled eggs, whisk the eggs in a bowl, and season, to taste, with salt and freshly ground black pepper.Melt the butter in a small saucepan over a medium heat, then pour in the eggs, stirring a little to break the eggs up slightly as they set. Cook for 1-2 minutes, then remove the pan from the heat and set the eggs aside to finish cooking for a further 1-2 minutes.To serve, place two blinis onto each of four serving plates, spoon on the scrambled eggs, and sprinkle over the chopped chives. Arrange the smoked salmon on the side, and finish with the lemon wedges. For the blinis, mix together the buckwheat flour, baking powder, a pinch of salt and freshly ground black pepper and the milk to make a smooth batter. For the blinis, mix together the buckwheat flour, baking powder, a pinch of salt and freshly ground black pepper and the milk to make a smooth batter. Add the mustard powder, cheddar and chives and mix until well combined. Add the mustard powder, cheddar and chives and mix until well combined. In a seperate bowl, whisk the egg whites with a pinch of salt until soft peaks form when the whisk is removed. In a seperate bowl, whisk the egg whites with a pinch of salt until soft peaks form when the whisk is removed. Gradually fold the whisked egg whites into the batter mixture using a metal spoon. Gradually fold the whisked egg whites into the batter mixture using a metal spoon. Melt the butter in a frying pan over a medium high heat, and spoon large tablespoons of the batter into the pan to make medium sized pancakes, about 10cm/4in in diameter. Melt the butter in a frying pan over a medium high heat, and spoon large tablespoons of the batter into the pan to make medium sized pancakes, about 10cm/4in in diameter. Fry the blinis, in batches, for 2-3 minutes until small bubbles appear on the surface and the underside looks cooked. Turn the blinis over and cook on the other side for a further 1-2 minutes, or until golden-brown. Keep warm. Fry the blinis, in batches, for 2-3 minutes until small bubbles appear on the surface and the underside looks cooked. Turn the blinis over and cook on the other side for a further 1-2 minutes, or until golden-brown. Keep warm. Repeat until all of the mixture is used up. Repeat until all of the mixture is used up. For the scrambled eggs, whisk the eggs in a bowl, and season, to taste, with salt and freshly ground black pepper. For the scrambled eggs, whisk the eggs in a bowl, and season, to taste, with salt and freshly ground black pepper. Melt the butter in a small saucepan over a medium heat, then pour in the eggs, stirring a little to break the eggs up slightly as they set. Cook for 1-2 minutes, then remove the pan from the heat and set the eggs aside to finish cooking for a further 1-2 minutes. Melt the butter in a small saucepan over a medium heat, then pour in the eggs, stirring a little to break the eggs up slightly as they set. Cook for 1-2 minutes, then remove the pan from the heat and set the eggs aside to finish cooking for a further 1-2 minutes. To serve, place two blinis onto each of four serving plates, spoon on the scrambled eggs, and sprinkle over the chopped chives. Arrange the smoked salmon on the side, and finish with the lemon wedges. To serve, place two blinis onto each of four serving plates, spoon on the scrambled eggs, and sprinkle over the chopped chives. Arrange the smoked salmon on the side, and finish with the lemon wedges. | {
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"title": "Buckwheat blinis with scrambled eggs and salmon recipe",
"content": "An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheesesoufflebuckwhe_93524_16x9.jpg Treat a loved one to breakfast in bed with these decadent gluten-free buckwheat pancakes topped with creamy scrambled egg and smoked salmon. Each serving provides 444kcal, 33g protein, 20g carbohydrate (of which 2g sugars), 26g fat (of which 10g saturates), 0.6g fibre and 3.2g salt. 85g/3oz buckwheat flour1 tsp baking powder (gluten-free, if necessary)salt and freshly ground black pepper150ml/5fl oz full-fat milk (lactose-free, if necessary)1 tsp mustard powder70g/2½oz cheddar, gratedsmall handful chopped fresh chives2 free-range egg whites, preferably organicpinch saltknob of unsalted butter 85g/3oz buckwheat flour 1 tsp baking powder (gluten-free, if necessary) salt and freshly ground black pepper 150ml/5fl oz full-fat milk (lactose-free, if necessary) 1 tsp mustard powder 70g/2½oz cheddar, grated small handful chopped fresh chives 2 free-range egg whites, preferably organic pinch salt knob of unsalted butter 4 free range or organic eggs (plus 2 free-range egg yolks)sea salt and freshly ground black pepperknob of unsalted butter 4 free range or organic eggs (plus 2 free-range egg yolks) sea salt and freshly ground black pepper knob of unsalted butter 2 tbsp chopped fresh chives 250g/9oz smoked salmon 1 lemon, cut into wedges 2 tbsp chopped fresh chives 250g/9oz smoked salmon 1 lemon, cut into wedges Method For the blinis, mix together the buckwheat flour, baking powder, a pinch of salt and freshly ground black pepper and the milk to make a smooth batter.Add the mustard powder, cheddar and chives and mix until well combined.In a seperate bowl, whisk the egg whites with a pinch of salt until soft peaks form when the whisk is removed.Gradually fold the whisked egg whites into the batter mixture using a metal spoon. Melt the butter in a frying pan over a medium high heat, and spoon large tablespoons of the batter into the pan to make medium sized pancakes, about 10cm/4in in diameter.Fry the blinis, in batches, for 2-3 minutes until small bubbles appear on the surface and the underside looks cooked. Turn the blinis over and cook on the other side for a further 1-2 minutes, or until golden-brown. Keep warm.Repeat until all of the mixture is used up.For the scrambled eggs, whisk the eggs in a bowl, and season, to taste, with salt and freshly ground black pepper.Melt the butter in a small saucepan over a medium heat, then pour in the eggs, stirring a little to break the eggs up slightly as they set. Cook for 1-2 minutes, then remove the pan from the heat and set the eggs aside to finish cooking for a further 1-2 minutes.To serve, place two blinis onto each of four serving plates, spoon on the scrambled eggs, and sprinkle over the chopped chives. Arrange the smoked salmon on the side, and finish with the lemon wedges. For the blinis, mix together the buckwheat flour, baking powder, a pinch of salt and freshly ground black pepper and the milk to make a smooth batter. For the blinis, mix together the buckwheat flour, baking powder, a pinch of salt and freshly ground black pepper and the milk to make a smooth batter. Add the mustard powder, cheddar and chives and mix until well combined. Add the mustard powder, cheddar and chives and mix until well combined. In a seperate bowl, whisk the egg whites with a pinch of salt until soft peaks form when the whisk is removed. In a seperate bowl, whisk the egg whites with a pinch of salt until soft peaks form when the whisk is removed. Gradually fold the whisked egg whites into the batter mixture using a metal spoon. Gradually fold the whisked egg whites into the batter mixture using a metal spoon. Melt the butter in a frying pan over a medium high heat, and spoon large tablespoons of the batter into the pan to make medium sized pancakes, about 10cm/4in in diameter. Melt the butter in a frying pan over a medium high heat, and spoon large tablespoons of the batter into the pan to make medium sized pancakes, about 10cm/4in in diameter. Fry the blinis, in batches, for 2-3 minutes until small bubbles appear on the surface and the underside looks cooked. Turn the blinis over and cook on the other side for a further 1-2 minutes, or until golden-brown. Keep warm. Fry the blinis, in batches, for 2-3 minutes until small bubbles appear on the surface and the underside looks cooked. Turn the blinis over and cook on the other side for a further 1-2 minutes, or until golden-brown. Keep warm. Repeat until all of the mixture is used up. Repeat until all of the mixture is used up. For the scrambled eggs, whisk the eggs in a bowl, and season, to taste, with salt and freshly ground black pepper. For the scrambled eggs, whisk the eggs in a bowl, and season, to taste, with salt and freshly ground black pepper. Melt the butter in a small saucepan over a medium heat, then pour in the eggs, stirring a little to break the eggs up slightly as they set. Cook for 1-2 minutes, then remove the pan from the heat and set the eggs aside to finish cooking for a further 1-2 minutes. Melt the butter in a small saucepan over a medium heat, then pour in the eggs, stirring a little to break the eggs up slightly as they set. Cook for 1-2 minutes, then remove the pan from the heat and set the eggs aside to finish cooking for a further 1-2 minutes. To serve, place two blinis onto each of four serving plates, spoon on the scrambled eggs, and sprinkle over the chopped chives. Arrange the smoked salmon on the side, and finish with the lemon wedges. To serve, place two blinis onto each of four serving plates, spoon on the scrambled eggs, and sprinkle over the chopped chives. Arrange the smoked salmon on the side, and finish with the lemon wedges."
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} | e88cc8cea4e04792081649980eea78223d123deab7286c79aca0658846307fc8 | Snowman cupcakes recipe
An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/melting_snowman_cupcakes_77135_16x9.jpg Cupcakes are perfect for kids and adults to make this Christmas season. Keep a steady hand piping the eyes and mouth on these super-cute snowman cupcakes. 200g/7oz caster sugar175g/6oz plain flour50g/1¾oz cocoa powder1½ tsp baking powder½ tsp bicarbonate of sodapinch salt100ml/3½fl oz sunflower oil2 large free-range eggs2 tbsp soured cream 125ml/4fl oz boiling water 200g/7oz caster sugar 175g/6oz plain flour 50g/1¾oz cocoa powder 1½ tsp baking powder ½ tsp bicarbonate of soda pinch salt 100ml/3½fl oz sunflower oil 2 large free-range eggs 2 tbsp soured cream 125ml/4fl oz boiling water 200g/7oz unsalted butter, softened400g/14oz icing sugar1–2 tbsp milk 200g/7oz unsalted butter, softened 400g/14oz icing sugar 1–2 tbsp milk 100g/3½oz white ready-to-roll fondant icingorange food colouring pastered food colouring paste12 white marshmallowsblack writing icing tube2 tsp desiccated coconut12 pretzel sticks, broken in half 100g/3½oz white ready-to-roll fondant icing orange food colouring paste red food colouring paste 12 white marshmallows black writing icing tube 2 tsp desiccated coconut 12 pretzel sticks, broken in half Method Preheat the oven to 170C/160C Fan/Gas 3½ and line a 12-hole muffin tin with paper cupcake cases.Sift the sugar, flour, cocoa, baking powder, bicarbonate of soda and salt into a large mixing bowl. Stir in the sunflower oil, eggs and soured cream until smooth. Add the boiling water and beat again until silky smooth. Scoop the batter into a jug and pour evenly between the paper cupcake cases. Bake for 20–22 minutes until well risen and a wooden skewer inserted into the middle of the cakes comes out clean. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.To make the buttercream, beat the butter until pale and light, then gradually stir in the icing sugar and milk until smooth.Make the snowman noses with 25g/1oz of the fondant icing. Add tiny dots of orange food colouring paste using a wooden skewer and knead until completely orange. Roll into 12 small carrot shapes about 1cm/½ in long. Leave to dry for 30 minutes.Tint the remaining icing red using the food colouring paste. Dust a work surface with icing sugar and roll into a neat 12cm/4½ in x 6cm/2½ in rectangle. Slice into 12 strips about ½ cm wide, to make the snowman scarves.Use the black writing icing to draw eyes and a mouth onto each marshmallow and stick an icing carrot just below the eyes.Spread the buttercream on top of each cake and press a marshmallow into the icing. Scatter over the desiccated coconut and push two prezel halves into each side of the cupcake for arms. Pipe black icing buttons onto the buttercream and wrap a red scarf around each marshmallow. Preheat the oven to 170C/160C Fan/Gas 3½ and line a 12-hole muffin tin with paper cupcake cases. Preheat the oven to 170C/160C Fan/Gas 3½ and line a 12-hole muffin tin with paper cupcake cases. Sift the sugar, flour, cocoa, baking powder, bicarbonate of soda and salt into a large mixing bowl. Stir in the sunflower oil, eggs and soured cream until smooth. Add the boiling water and beat again until silky smooth. Sift the sugar, flour, cocoa, baking powder, bicarbonate of soda and salt into a large mixing bowl. Stir in the sunflower oil, eggs and soured cream until smooth. Add the boiling water and beat again until silky smooth. Scoop the batter into a jug and pour evenly between the paper cupcake cases. Bake for 20–22 minutes until well risen and a wooden skewer inserted into the middle of the cakes comes out clean. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Scoop the batter into a jug and pour evenly between the paper cupcake cases. Bake for 20–22 minutes until well risen and a wooden skewer inserted into the middle of the cakes comes out clean. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. To make the buttercream, beat the butter until pale and light, then gradually stir in the icing sugar and milk until smooth. To make the buttercream, beat the butter until pale and light, then gradually stir in the icing sugar and milk until smooth. Make the snowman noses with 25g/1oz of the fondant icing. Add tiny dots of orange food colouring paste using a wooden skewer and knead until completely orange. Roll into 12 small carrot shapes about 1cm/½ in long. Leave to dry for 30 minutes. Make the snowman noses with 25g/1oz of the fondant icing. Add tiny dots of orange food colouring paste using a wooden skewer and knead until completely orange. Roll into 12 small carrot shapes about 1cm/½ in long. Leave to dry for 30 minutes. Tint the remaining icing red using the food colouring paste. Dust a work surface with icing sugar and roll into a neat 12cm/4½ in x 6cm/2½ in rectangle. Slice into 12 strips about ½ cm wide, to make the snowman scarves. Tint the remaining icing red using the food colouring paste. Dust a work surface with icing sugar and roll into a neat 12cm/4½ in x 6cm/2½ in rectangle. Slice into 12 strips about ½ cm wide, to make the snowman scarves. Use the black writing icing to draw eyes and a mouth onto each marshmallow and stick an icing carrot just below the eyes. Use the black writing icing to draw eyes and a mouth onto each marshmallow and stick an icing carrot just below the eyes. Spread the buttercream on top of each cake and press a marshmallow into the icing. Scatter over the desiccated coconut and push two prezel halves into each side of the cupcake for arms. Pipe black icing buttons onto the buttercream and wrap a red scarf around each marshmallow. Spread the buttercream on top of each cake and press a marshmallow into the icing. Scatter over the desiccated coconut and push two prezel halves into each side of the cupcake for arms. Pipe black icing buttons onto the buttercream and wrap a red scarf around each marshmallow. | {
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"title": "Snowman cupcakes recipe",
"content": "An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/melting_snowman_cupcakes_77135_16x9.jpg Cupcakes are perfect for kids and adults to make this Christmas season. Keep a steady hand piping the eyes and mouth on these super-cute snowman cupcakes. 200g/7oz caster sugar175g/6oz plain flour50g/1¾oz cocoa powder1½ tsp baking powder½ tsp bicarbonate of sodapinch salt100ml/3½fl oz sunflower oil2 large free-range eggs2 tbsp soured cream 125ml/4fl oz boiling water 200g/7oz caster sugar 175g/6oz plain flour 50g/1¾oz cocoa powder 1½ tsp baking powder ½ tsp bicarbonate of soda pinch salt 100ml/3½fl oz sunflower oil 2 large free-range eggs 2 tbsp soured cream 125ml/4fl oz boiling water 200g/7oz unsalted butter, softened400g/14oz icing sugar1–2 tbsp milk 200g/7oz unsalted butter, softened 400g/14oz icing sugar 1–2 tbsp milk 100g/3½oz white ready-to-roll fondant icingorange food colouring pastered food colouring paste12 white marshmallowsblack writing icing tube2 tsp desiccated coconut12 pretzel sticks, broken in half 100g/3½oz white ready-to-roll fondant icing orange food colouring paste red food colouring paste 12 white marshmallows black writing icing tube 2 tsp desiccated coconut 12 pretzel sticks, broken in half Method Preheat the oven to 170C/160C Fan/Gas 3½ and line a 12-hole muffin tin with paper cupcake cases.Sift the sugar, flour, cocoa, baking powder, bicarbonate of soda and salt into a large mixing bowl. Stir in the sunflower oil, eggs and soured cream until smooth. Add the boiling water and beat again until silky smooth. Scoop the batter into a jug and pour evenly between the paper cupcake cases. Bake for 20–22 minutes until well risen and a wooden skewer inserted into the middle of the cakes comes out clean. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.To make the buttercream, beat the butter until pale and light, then gradually stir in the icing sugar and milk until smooth.Make the snowman noses with 25g/1oz of the fondant icing. Add tiny dots of orange food colouring paste using a wooden skewer and knead until completely orange. Roll into 12 small carrot shapes about 1cm/½ in long. Leave to dry for 30 minutes.Tint the remaining icing red using the food colouring paste. Dust a work surface with icing sugar and roll into a neat 12cm/4½ in x 6cm/2½ in rectangle. Slice into 12 strips about ½ cm wide, to make the snowman scarves.Use the black writing icing to draw eyes and a mouth onto each marshmallow and stick an icing carrot just below the eyes.Spread the buttercream on top of each cake and press a marshmallow into the icing. Scatter over the desiccated coconut and push two prezel halves into each side of the cupcake for arms. Pipe black icing buttons onto the buttercream and wrap a red scarf around each marshmallow. Preheat the oven to 170C/160C Fan/Gas 3½ and line a 12-hole muffin tin with paper cupcake cases. Preheat the oven to 170C/160C Fan/Gas 3½ and line a 12-hole muffin tin with paper cupcake cases. Sift the sugar, flour, cocoa, baking powder, bicarbonate of soda and salt into a large mixing bowl. Stir in the sunflower oil, eggs and soured cream until smooth. Add the boiling water and beat again until silky smooth. Sift the sugar, flour, cocoa, baking powder, bicarbonate of soda and salt into a large mixing bowl. Stir in the sunflower oil, eggs and soured cream until smooth. Add the boiling water and beat again until silky smooth. Scoop the batter into a jug and pour evenly between the paper cupcake cases. Bake for 20–22 minutes until well risen and a wooden skewer inserted into the middle of the cakes comes out clean. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Scoop the batter into a jug and pour evenly between the paper cupcake cases. Bake for 20–22 minutes until well risen and a wooden skewer inserted into the middle of the cakes comes out clean. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. To make the buttercream, beat the butter until pale and light, then gradually stir in the icing sugar and milk until smooth. To make the buttercream, beat the butter until pale and light, then gradually stir in the icing sugar and milk until smooth. Make the snowman noses with 25g/1oz of the fondant icing. Add tiny dots of orange food colouring paste using a wooden skewer and knead until completely orange. Roll into 12 small carrot shapes about 1cm/½ in long. Leave to dry for 30 minutes. Make the snowman noses with 25g/1oz of the fondant icing. Add tiny dots of orange food colouring paste using a wooden skewer and knead until completely orange. Roll into 12 small carrot shapes about 1cm/½ in long. Leave to dry for 30 minutes. Tint the remaining icing red using the food colouring paste. Dust a work surface with icing sugar and roll into a neat 12cm/4½ in x 6cm/2½ in rectangle. Slice into 12 strips about ½ cm wide, to make the snowman scarves. Tint the remaining icing red using the food colouring paste. Dust a work surface with icing sugar and roll into a neat 12cm/4½ in x 6cm/2½ in rectangle. Slice into 12 strips about ½ cm wide, to make the snowman scarves. Use the black writing icing to draw eyes and a mouth onto each marshmallow and stick an icing carrot just below the eyes. Use the black writing icing to draw eyes and a mouth onto each marshmallow and stick an icing carrot just below the eyes. Spread the buttercream on top of each cake and press a marshmallow into the icing. Scatter over the desiccated coconut and push two prezel halves into each side of the cupcake for arms. Pipe black icing buttons onto the buttercream and wrap a red scarf around each marshmallow. Spread the buttercream on top of each cake and press a marshmallow into the icing. Scatter over the desiccated coconut and push two prezel halves into each side of the cupcake for arms. Pipe black icing buttons onto the buttercream and wrap a red scarf around each marshmallow."
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} | 47d7f684d98eb556410ca90a776020a522d0d5129aad1be40db94eb366dcc98a | Mint chocolate cupcakes recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/mint_chocolate_cupcakes_21259_16x9.jpg These cute peppermint chocolate cupcakes are the perfect Christmas bake for a festive party or to take into school. Kids and adults will love the festive flavours and they can be styled as Christmas trees or peppermint swirls. 150g/5½oz caster sugar 125g/4½oz self-raising flour 3 tbsp cocoa powder 2 free-range eggs, beaten 125g/4½oz vegetable oil 2 tbsp milk ½ tsp peppermint extract 150g/5½oz caster sugar 125g/4½oz self-raising flour 3 tbsp cocoa powder 2 free-range eggs, beaten 125g/4½oz vegetable oil 2 tbsp milk ½ tsp peppermint extract 250g/9oz unsalted butter, softened 500g/1lb 2oz icing sugar ½ tsp peppermint extract 1 tbsp hot water green and red gel food colouring candy canes, crushed (optional) edible sprinkles (optional) 250g/9oz unsalted butter, softened 500g/1lb 2oz icing sugar ½ tsp peppermint extract 1 tbsp hot water green and red gel food colouring candy canes, crushed (optional) edible sprinkles (optional) Method Preheat the oven to 180C/160C Fan/Gas 4 and line a muffin tray with 12 cupcake cases. To make the cupcakes, put all the cupcake ingredients into a bowl and whisk to make a smooth batter. Spoon the batter into the cupcake cases so that they’re three-quarters full. Bake for 20 minutes, or until a skewer inserted comes out clean. Leave to cool completely. To make the buttercream, put the butter, icing sugar and peppermint extract into a large bowl or the bowl of a stand mixer and beat with an electric whisk for 4–5 minutes, or until pale and fluffy. Gradually whisk in the hot water until you have a smooth creamy icing. Divide the mixture into two bowls to make the two designs. For the Christmas tree design, colour one bowl of the icing using green food colouring, until it turns a minty green shade. Transfer into a piping bag with a star nozzle and pipe in a swirl on top of the cupcake. Top with some sprinkles to finish. For the candy cane stripe cupcakes, put a large round nozzle into a piping bag and cut off the end. Using a small paint brush, brush the red gel colouring in four stripes in the inside of a piping bag. Fill it with the white buttercream. Pipe a swirl on top of the cupcake so it comes out with a stripy candy cane design. You can finish with a sprinkling of crushed candy canes if you like. Preheat the oven to 180C/160C Fan/Gas 4 and line a muffin tray with 12 cupcake cases. Preheat the oven to 180C/160C Fan/Gas 4 and line a muffin tray with 12 cupcake cases. To make the cupcakes, put all the cupcake ingredients into a bowl and whisk to make a smooth batter. Spoon the batter into the cupcake cases so that they’re three-quarters full. To make the cupcakes, put all the cupcake ingredients into a bowl and whisk to make a smooth batter. Spoon the batter into the cupcake cases so that they’re three-quarters full. Bake for 20 minutes, or until a skewer inserted comes out clean. Leave to cool completely. Bake for 20 minutes, or until a skewer inserted comes out clean. Leave to cool completely. To make the buttercream, put the butter, icing sugar and peppermint extract into a large bowl or the bowl of a stand mixer and beat with an electric whisk for 4–5 minutes, or until pale and fluffy. Gradually whisk in the hot water until you have a smooth creamy icing. To make the buttercream, put the butter, icing sugar and peppermint extract into a large bowl or the bowl of a stand mixer and beat with an electric whisk for 4–5 minutes, or until pale and fluffy. Gradually whisk in the hot water until you have a smooth creamy icing. Divide the mixture into two bowls to make the two designs. Divide the mixture into two bowls to make the two designs. For the Christmas tree design, colour one bowl of the icing using green food colouring, until it turns a minty green shade. Transfer into a piping bag with a star nozzle and pipe in a swirl on top of the cupcake. Top with some sprinkles to finish. For the Christmas tree design, colour one bowl of the icing using green food colouring, until it turns a minty green shade. Transfer into a piping bag with a star nozzle and pipe in a swirl on top of the cupcake. Top with some sprinkles to finish. For the candy cane stripe cupcakes, put a large round nozzle into a piping bag and cut off the end. Using a small paint brush, brush the red gel colouring in four stripes in the inside of a piping bag. Fill it with the white buttercream. For the candy cane stripe cupcakes, put a large round nozzle into a piping bag and cut off the end. Using a small paint brush, brush the red gel colouring in four stripes in the inside of a piping bag. Fill it with the white buttercream. Pipe a swirl on top of the cupcake so it comes out with a stripy candy cane design. You can finish with a sprinkling of crushed candy canes if you like. Pipe a swirl on top of the cupcake so it comes out with a stripy candy cane design. You can finish with a sprinkling of crushed candy canes if you like. Recipe tips Candy cane sweets can soften in damp British air, so do decorate them as close to serving as possible if you are using candy canes. | {
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"content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/mint_chocolate_cupcakes_21259_16x9.jpg These cute peppermint chocolate cupcakes are the perfect Christmas bake for a festive party or to take into school. Kids and adults will love the festive flavours and they can be styled as Christmas trees or peppermint swirls. 150g/5½oz caster sugar 125g/4½oz self-raising flour 3 tbsp cocoa powder 2 free-range eggs, beaten 125g/4½oz vegetable oil 2 tbsp milk ½ tsp peppermint extract 150g/5½oz caster sugar 125g/4½oz self-raising flour 3 tbsp cocoa powder 2 free-range eggs, beaten 125g/4½oz vegetable oil 2 tbsp milk ½ tsp peppermint extract 250g/9oz unsalted butter, softened 500g/1lb 2oz icing sugar ½ tsp peppermint extract 1 tbsp hot water green and red gel food colouring candy canes, crushed (optional) edible sprinkles (optional) 250g/9oz unsalted butter, softened 500g/1lb 2oz icing sugar ½ tsp peppermint extract 1 tbsp hot water green and red gel food colouring candy canes, crushed (optional) edible sprinkles (optional) Method Preheat the oven to 180C/160C Fan/Gas 4 and line a muffin tray with 12 cupcake cases. To make the cupcakes, put all the cupcake ingredients into a bowl and whisk to make a smooth batter. Spoon the batter into the cupcake cases so that they’re three-quarters full. Bake for 20 minutes, or until a skewer inserted comes out clean. Leave to cool completely. To make the buttercream, put the butter, icing sugar and peppermint extract into a large bowl or the bowl of a stand mixer and beat with an electric whisk for 4–5 minutes, or until pale and fluffy. Gradually whisk in the hot water until you have a smooth creamy icing. Divide the mixture into two bowls to make the two designs. For the Christmas tree design, colour one bowl of the icing using green food colouring, until it turns a minty green shade. Transfer into a piping bag with a star nozzle and pipe in a swirl on top of the cupcake. Top with some sprinkles to finish. For the candy cane stripe cupcakes, put a large round nozzle into a piping bag and cut off the end. Using a small paint brush, brush the red gel colouring in four stripes in the inside of a piping bag. Fill it with the white buttercream. Pipe a swirl on top of the cupcake so it comes out with a stripy candy cane design. You can finish with a sprinkling of crushed candy canes if you like. Preheat the oven to 180C/160C Fan/Gas 4 and line a muffin tray with 12 cupcake cases. Preheat the oven to 180C/160C Fan/Gas 4 and line a muffin tray with 12 cupcake cases. To make the cupcakes, put all the cupcake ingredients into a bowl and whisk to make a smooth batter. Spoon the batter into the cupcake cases so that they’re three-quarters full. To make the cupcakes, put all the cupcake ingredients into a bowl and whisk to make a smooth batter. Spoon the batter into the cupcake cases so that they’re three-quarters full. Bake for 20 minutes, or until a skewer inserted comes out clean. Leave to cool completely. Bake for 20 minutes, or until a skewer inserted comes out clean. Leave to cool completely. To make the buttercream, put the butter, icing sugar and peppermint extract into a large bowl or the bowl of a stand mixer and beat with an electric whisk for 4–5 minutes, or until pale and fluffy. Gradually whisk in the hot water until you have a smooth creamy icing. To make the buttercream, put the butter, icing sugar and peppermint extract into a large bowl or the bowl of a stand mixer and beat with an electric whisk for 4–5 minutes, or until pale and fluffy. Gradually whisk in the hot water until you have a smooth creamy icing. Divide the mixture into two bowls to make the two designs. Divide the mixture into two bowls to make the two designs. For the Christmas tree design, colour one bowl of the icing using green food colouring, until it turns a minty green shade. Transfer into a piping bag with a star nozzle and pipe in a swirl on top of the cupcake. Top with some sprinkles to finish. For the Christmas tree design, colour one bowl of the icing using green food colouring, until it turns a minty green shade. Transfer into a piping bag with a star nozzle and pipe in a swirl on top of the cupcake. Top with some sprinkles to finish. For the candy cane stripe cupcakes, put a large round nozzle into a piping bag and cut off the end. Using a small paint brush, brush the red gel colouring in four stripes in the inside of a piping bag. Fill it with the white buttercream. For the candy cane stripe cupcakes, put a large round nozzle into a piping bag and cut off the end. Using a small paint brush, brush the red gel colouring in four stripes in the inside of a piping bag. Fill it with the white buttercream. Pipe a swirl on top of the cupcake so it comes out with a stripy candy cane design. You can finish with a sprinkling of crushed candy canes if you like. Pipe a swirl on top of the cupcake so it comes out with a stripy candy cane design. You can finish with a sprinkling of crushed candy canes if you like. Recipe tips Candy cane sweets can soften in damp British air, so do decorate them as close to serving as possible if you are using candy canes."
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What is the secret to good shortbread? There are only three ingredients so they need to be right – this definitely isn’t the time to swap butter for margarine, or caster sugar for other sugars. Once you’ve added the flour, go easy on the dough (feel free to beat the butter and sugar together really well though). Only mix as much as is needed to incorporate the flour into the butter mixture – this is best done by hand as it’s easy to overwork the dough. The dough should be quite crumbly. Does butter need to be cold for shortbread? No, though if you don’t want to soften your butter, you should rub the butter into the other ingredients instead of mixing it into the sugar. Why do you put fork holes in shortbread? Creating little holes in the top of the shortbread helps any moisture escape from the dough so it cooks more evenly, this also helps create the very ‘short’ texture of the biscuits. In baking terms, 'short' means crumbly with a melt-in-the-mouth texture. It comes from using a high proportion of fat (or shortening) to flour and is also where shortcrust pastry gets its name. Why do you put shortbread in the fridge before baking? Chilling the dough before baking will help the shortbread keep their shape while cooking. In the oven, the dough will spread as the butter in the mixture melts, but baking it from chilled helps reduce this effect. It’s most important to do this if you are baking the shortbread in individual biscuits. Do you cut shortbread when hot or cold? Both work, it depends what you want to achieve. When using a biscuit cutter you always cut the dough before baking (and in this recipe the dough is cut into rectangles first), but there will always be a little spreading as the dough cooks. You can also press the dough into an even layer in a lined or non-stick tin and score the top (using a round fluted tin and scoring into triangle pieces is another traditional shape). In this case you bake it, rescore the lines again while it’s hot (a bit deeper this time, or even cut them right through), then allow to cool completely before snapping the shortbread into pieces. This is how you get the crisp edges you see in commercial shortbreads. You may need to adjust the oven temperature if using this method (see below). Why do some shortbread recipes use a low oven temperature and others use a high temperature? This recipe is for baking individual biscuits, where you need the shape to set quickly in the oven to prevent the dough spreading too much as the butter melts. For this reason the recipe uses quite a high temperature. When baking the dough in a slab pressed into the bottom of a tin, there is no risk of the dough spreading, so you can use a much lower oven temperature (160C/140C Fan/Gas 3) which results in a paler coloured shortbread. However, you will need to extend the cook time by about 10–15 minutes, depending on the thickness of your dough. How do you know when shortbread is ready? It will be a pale golden-brown colour. | {
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"content": "What is the secret to good shortbread? There are only three ingredients so they need to be right – this definitely isn’t the time to swap butter for margarine, or caster sugar for other sugars. Once you’ve added the flour, go easy on the dough (feel free to beat the butter and sugar together really well though). Only mix as much as is needed to incorporate the flour into the butter mixture – this is best done by hand as it’s easy to overwork the dough. The dough should be quite crumbly. Does butter need to be cold for shortbread? No, though if you don’t want to soften your butter, you should rub the butter into the other ingredients instead of mixing it into the sugar. Why do you put fork holes in shortbread? Creating little holes in the top of the shortbread helps any moisture escape from the dough so it cooks more evenly, this also helps create the very ‘short’ texture of the biscuits. In baking terms, 'short' means crumbly with a melt-in-the-mouth texture. It comes from using a high proportion of fat (or shortening) to flour and is also where shortcrust pastry gets its name. Why do you put shortbread in the fridge before baking? Chilling the dough before baking will help the shortbread keep their shape while cooking. In the oven, the dough will spread as the butter in the mixture melts, but baking it from chilled helps reduce this effect. It’s most important to do this if you are baking the shortbread in individual biscuits. Do you cut shortbread when hot or cold? Both work, it depends what you want to achieve. When using a biscuit cutter you always cut the dough before baking (and in this recipe the dough is cut into rectangles first), but there will always be a little spreading as the dough cooks. You can also press the dough into an even layer in a lined or non-stick tin and score the top (using a round fluted tin and scoring into triangle pieces is another traditional shape). In this case you bake it, rescore the lines again while it’s hot (a bit deeper this time, or even cut them right through), then allow to cool completely before snapping the shortbread into pieces. This is how you get the crisp edges you see in commercial shortbreads. You may need to adjust the oven temperature if using this method (see below). Why do some shortbread recipes use a low oven temperature and others use a high temperature? This recipe is for baking individual biscuits, where you need the shape to set quickly in the oven to prevent the dough spreading too much as the butter melts. For this reason the recipe uses quite a high temperature. When baking the dough in a slab pressed into the bottom of a tin, there is no risk of the dough spreading, so you can use a much lower oven temperature (160C/140C Fan/Gas 3) which results in a paler coloured shortbread. However, you will need to extend the cook time by about 10–15 minutes, depending on the thickness of your dough. How do you know when shortbread is ready? It will be a pale golden-brown colour."
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} | dc89f3196d253f295efcae4207161337f6f8e92a119d56f62b97c9e06cf12a64 | Cinnamon buns recipe
The cinnamon bun dough can be made the day before and kept in a large airtight container in the fridge overnight (it will continue to rise, so allow plenty of space). Turn out onto a floured surface and cover with a tea towel, allowing the dough to warm up for 30 minutes before rolling out and filling. The baked cinnamon buns can be frozen in an airtight bag or container for up to 3 months. Defrost the buns at room temperature on a wire rack, then warm in the oven. It can be difficult to judge if dough has doubled in size, but you will see it has significantly increased in volume. It will be puffy and pillowy, and when pressed with a finger it will make an indentation that slowly fills back in. If it's not fully proofed you will see the indentation fills back in immediately. When dusting your work surface to prevent the dough sticking, you don't need to use top-quality bread flour, cheaper plain flour is fine. Ground cardamom isn't widely available, but you will find it in some large supermarkets and Asian supermarkets. You can easily grid the spice yourself if you have a pestle and mortar. Buy the cardamom pods (widely available) and bash to remove the seeds from the pods. Then grind the seeds to a powder. Using a little wholemeal flour adds a nice nutty flavour to the dough, but plain white flour is also good. | {
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"title": "Cinnamon buns recipe",
"content": "The cinnamon bun dough can be made the day before and kept in a large airtight container in the fridge overnight (it will continue to rise, so allow plenty of space). Turn out onto a floured surface and cover with a tea towel, allowing the dough to warm up for 30 minutes before rolling out and filling. The baked cinnamon buns can be frozen in an airtight bag or container for up to 3 months. Defrost the buns at room temperature on a wire rack, then warm in the oven. It can be difficult to judge if dough has doubled in size, but you will see it has significantly increased in volume. It will be puffy and pillowy, and when pressed with a finger it will make an indentation that slowly fills back in. If it's not fully proofed you will see the indentation fills back in immediately. When dusting your work surface to prevent the dough sticking, you don't need to use top-quality bread flour, cheaper plain flour is fine. Ground cardamom isn't widely available, but you will find it in some large supermarkets and Asian supermarkets. You can easily grid the spice yourself if you have a pestle and mortar. Buy the cardamom pods (widely available) and bash to remove the seeds from the pods. Then grind the seeds to a powder. Using a little wholemeal flour adds a nice nutty flavour to the dough, but plain white flour is also good."
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} | 976d43b536fc1bcc4ec0d6a6a0bc947d2633fbc2e921370ddf8c5a14e18e0f43 | Lemon posset recipe
For the posset, place the double cream and the sugar into a large pan over a low heat. Slowly bring to the boil, then boil for 3 minutes, stirring often. Remove from the heat.Add the lemon juice and zest and whisk well. Set aside to cool.Pour the lemon posset into 6 large serving glasses and refrigerate for 1–2 hours, or until set.For the biscuits, preheat the oven to 180C/160C Fan/Gas 4 and grease a muffin tray with butter.Sift the icing sugar, flour and cornflour into the bowl of a food processor (or a large mixing bowl). Add the ground almonds.Add the butter and pulse briefly until there are no visible lumps of butter. (If making by hand, rub the butter into the dry ingredients until it resembles breadcrumbs.)Add the almond essence. Pulse again, then turn the mixture out onto a lightly floured surface and bring together to form a smooth dough.Roll the dough into 12 small balls. Place a ball in each hole of the muffin tin, flattening the tops slightly with your fingers. The dough should come about one third of the way up the side of each muffin cup. Bake for 8–12 minutes, or until they are a light golden colour.Remove from the oven, allow to cool slightly, then, using your thumb, make a small indentation into the top of each biscuit. Take care as they will be hot.Let the shortbreads cool for a few minutes, then turn the tin over and carefully tap the shortbreads out. (Be gentle, as the biscuits are fragile while they are still warm.)When all the shortbreads are baked and cooled, dust the tops with icing sugar. Fill the indentations in the biscuits with lemon curd. To serve, place the lemon possets in their glasses onto serving plates with a biscuit alongside. Sprinkle a little lemon zest on top, if you want. For the posset, place the double cream and the sugar into a large pan over a low heat. Slowly bring to the boil, then boil for 3 minutes, stirring often. Remove from the heat. For the posset, place the double cream and the sugar into a large pan over a low heat. Slowly bring to the boil, then boil for 3 minutes, stirring often. Remove from the heat. Add the lemon juice and zest and whisk well. Set aside to cool. Add the lemon juice and zest and whisk well. Set aside to cool. Pour the lemon posset into 6 large serving glasses and refrigerate for 1–2 hours, or until set. Pour the lemon posset into 6 large serving glasses and refrigerate for 1–2 hours, or until set. For the biscuits, preheat the oven to 180C/160C Fan/Gas 4 and grease a muffin tray with butter. For the biscuits, preheat the oven to 180C/160C Fan/Gas 4 and grease a muffin tray with butter. Sift the icing sugar, flour and cornflour into the bowl of a food processor (or a large mixing bowl). Add the ground almonds. Sift the icing sugar, flour and cornflour into the bowl of a food processor (or a large mixing bowl). Add the ground almonds. Add the butter and pulse briefly until there are no visible lumps of butter. (If making by hand, rub the butter into the dry ingredients until it resembles breadcrumbs.) Add the butter and pulse briefly until there are no visible lumps of butter. (If making by hand, rub the butter into the dry ingredients until it resembles breadcrumbs.) Add the almond essence. Pulse again, then turn the mixture out onto a lightly floured surface and bring together to form a smooth dough. Add the almond essence. Pulse again, then turn the mixture out onto a lightly floured surface and bring together to form a smooth dough. Roll the dough into 12 small balls. Place a ball in each hole of the muffin tin, flattening the tops slightly with your fingers. The dough should come about one third of the way up the side of each muffin cup. Roll the dough into 12 small balls. Place a ball in each hole of the muffin tin, flattening the tops slightly with your fingers. The dough should come about one third of the way up the side of each muffin cup. Bake for 8–12 minutes, or until they are a light golden colour. Bake for 8–12 minutes, or until they are a light golden colour. Remove from the oven, allow to cool slightly, then, using your thumb, make a small indentation into the top of each biscuit. Take care as they will be hot. Remove from the oven, allow to cool slightly, then, using your thumb, make a small indentation into the top of each biscuit. Take care as they will be hot. Let the shortbreads cool for a few minutes, then turn the tin over and carefully tap the shortbreads out. (Be gentle, as the biscuits are fragile while they are still warm.) Let the shortbreads cool for a few minutes, then turn the tin over and carefully tap the shortbreads out. (Be gentle, as the biscuits are fragile while they are still warm.) When all the shortbreads are baked and cooled, dust the tops with icing sugar. Fill the indentations in the biscuits with lemon curd. When all the shortbreads are baked and cooled, dust the tops with icing sugar. Fill the indentations in the biscuits with lemon curd. To serve, place the lemon possets in their glasses onto serving plates with a biscuit alongside. Sprinkle a little lemon zest on top, if you want. To serve, place the lemon possets in their glasses onto serving plates with a biscuit alongside. Sprinkle a little lemon zest on top, if you want. | {
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"title": "Lemon posset recipe",
"content": "For the posset, place the double cream and the sugar into a large pan over a low heat. Slowly bring to the boil, then boil for 3 minutes, stirring often. Remove from the heat.Add the lemon juice and zest and whisk well. Set aside to cool.Pour the lemon posset into 6 large serving glasses and refrigerate for 1–2 hours, or until set.For the biscuits, preheat the oven to 180C/160C Fan/Gas 4 and grease a muffin tray with butter.Sift the icing sugar, flour and cornflour into the bowl of a food processor (or a large mixing bowl). Add the ground almonds.Add the butter and pulse briefly until there are no visible lumps of butter. (If making by hand, rub the butter into the dry ingredients until it resembles breadcrumbs.)Add the almond essence. Pulse again, then turn the mixture out onto a lightly floured surface and bring together to form a smooth dough.Roll the dough into 12 small balls. Place a ball in each hole of the muffin tin, flattening the tops slightly with your fingers. The dough should come about one third of the way up the side of each muffin cup. Bake for 8–12 minutes, or until they are a light golden colour.Remove from the oven, allow to cool slightly, then, using your thumb, make a small indentation into the top of each biscuit. Take care as they will be hot.Let the shortbreads cool for a few minutes, then turn the tin over and carefully tap the shortbreads out. (Be gentle, as the biscuits are fragile while they are still warm.)When all the shortbreads are baked and cooled, dust the tops with icing sugar. Fill the indentations in the biscuits with lemon curd. To serve, place the lemon possets in their glasses onto serving plates with a biscuit alongside. Sprinkle a little lemon zest on top, if you want. For the posset, place the double cream and the sugar into a large pan over a low heat. Slowly bring to the boil, then boil for 3 minutes, stirring often. Remove from the heat. For the posset, place the double cream and the sugar into a large pan over a low heat. Slowly bring to the boil, then boil for 3 minutes, stirring often. Remove from the heat. Add the lemon juice and zest and whisk well. Set aside to cool. Add the lemon juice and zest and whisk well. Set aside to cool. Pour the lemon posset into 6 large serving glasses and refrigerate for 1–2 hours, or until set. Pour the lemon posset into 6 large serving glasses and refrigerate for 1–2 hours, or until set. For the biscuits, preheat the oven to 180C/160C Fan/Gas 4 and grease a muffin tray with butter. For the biscuits, preheat the oven to 180C/160C Fan/Gas 4 and grease a muffin tray with butter. Sift the icing sugar, flour and cornflour into the bowl of a food processor (or a large mixing bowl). Add the ground almonds. Sift the icing sugar, flour and cornflour into the bowl of a food processor (or a large mixing bowl). Add the ground almonds. Add the butter and pulse briefly until there are no visible lumps of butter. (If making by hand, rub the butter into the dry ingredients until it resembles breadcrumbs.) Add the butter and pulse briefly until there are no visible lumps of butter. (If making by hand, rub the butter into the dry ingredients until it resembles breadcrumbs.) Add the almond essence. Pulse again, then turn the mixture out onto a lightly floured surface and bring together to form a smooth dough. Add the almond essence. Pulse again, then turn the mixture out onto a lightly floured surface and bring together to form a smooth dough. Roll the dough into 12 small balls. Place a ball in each hole of the muffin tin, flattening the tops slightly with your fingers. The dough should come about one third of the way up the side of each muffin cup. Roll the dough into 12 small balls. Place a ball in each hole of the muffin tin, flattening the tops slightly with your fingers. The dough should come about one third of the way up the side of each muffin cup. Bake for 8–12 minutes, or until they are a light golden colour. Bake for 8–12 minutes, or until they are a light golden colour. Remove from the oven, allow to cool slightly, then, using your thumb, make a small indentation into the top of each biscuit. Take care as they will be hot. Remove from the oven, allow to cool slightly, then, using your thumb, make a small indentation into the top of each biscuit. Take care as they will be hot. Let the shortbreads cool for a few minutes, then turn the tin over and carefully tap the shortbreads out. (Be gentle, as the biscuits are fragile while they are still warm.) Let the shortbreads cool for a few minutes, then turn the tin over and carefully tap the shortbreads out. (Be gentle, as the biscuits are fragile while they are still warm.) When all the shortbreads are baked and cooled, dust the tops with icing sugar. Fill the indentations in the biscuits with lemon curd. When all the shortbreads are baked and cooled, dust the tops with icing sugar. Fill the indentations in the biscuits with lemon curd. To serve, place the lemon possets in their glasses onto serving plates with a biscuit alongside. Sprinkle a little lemon zest on top, if you want. To serve, place the lemon possets in their glasses onto serving plates with a biscuit alongside. Sprinkle a little lemon zest on top, if you want."
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} | eed13932facaf1b1a5d2633b8817a0a66787aeaa84c666231ad4cade2bafa0c3 | Mary Berry's pavlova recipe
Make sure your egg whites are completely free of any bits of yolk before you whisk or they won’t be able to incorporate enough air. If you see any yolk in the bowl, use a clean teaspoon to remove it. Try not to over whisk your egg whites. They are ready for the sugar when you can turn the mixing bowl upside down without them sliding out. To make your wreath look like the one in the photograph, keep some of the berries aside in a pretty bowl and serve with the pavlova rather than sprinkling on top. If you want to mix things up or can't get hold of decent berries, alternative toppings include lemon curd and toasted nuts, spiced plums or stewed rhubarb. Ideally you want something a little tart to balance the sweetness of the meringue and richness of the cream. You’ll need a very large platter, board or cake stand to serve the pavlova – it will expand a little in the oven, so you’ll need something around 32cm/13in diameter. A cake board would work and can be covered with foil first, which means it could be used again. You could also cover a chopping board or baking tray with foil or white baking paper if you get really stuck. This recipe makes a very large pavlova, but you can make two smaller meringues instead if you like. Or make mini wreaths and serve individual pavlovas. If making mini wreaths, it’s easier to pipe the meringue into circles onto two large baking trays lined with baking paper. Bake one tray above the other, leaving plenty of room between the trays to allow the warm air to circulate – and swap the trays over halfway through the cooking time. If cooking meringues on two shelves, you will probably need to increase the cooking time by around 30 minutes. Make sure you use non-stick baking paper rather than traditional greaseproof paper, otherwise the meringue will stick. Turn the paper over once you have drawn the circles – you will still be able to see where they are marked and it will prevent your ink or pencil lines leaching into the meringue. Fix the paper to the baking tray by brushing the tray with a little oil or dabbing with a little of the meringue before lining. When drawing the circles on the baking paper first measure items in your kitchen that you can use as a template (and save you digging out a compass). Round chopping boards are typically 30cm/12in in diameter and cereal bowls often have a 15cm/6in diameter. If you don’t have a very large baking tray to cook the pavlova on, you could turn a large roasting tin, or grill pan upside down and line the underside with the baking paper instead. Leftovers can be kept in the fridge for a couple of days, but the meringue will soften during this time, so the pavlova is best eaten soon after assembling. How to make-ahead The pavlova base can be made up to 1 month ahead and stored in an airtight box or a re-usable plastic bag that is well-sealed (it is vulnerable to humidity). You’ll need to check the pavlova is fully cooked and dry throughout, so if in doubt, bake for an extra 30–60 minutes, switch off the oven and leave overnight. To check it is dry, pierce gently through to the middle with a narrow skewer (taking care not to crack the meringue) – it should come out dry and not sticky. Top with cream and your choice of fruit just before serving. | {
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"content": "Make sure your egg whites are completely free of any bits of yolk before you whisk or they won’t be able to incorporate enough air. If you see any yolk in the bowl, use a clean teaspoon to remove it. Try not to over whisk your egg whites. They are ready for the sugar when you can turn the mixing bowl upside down without them sliding out. To make your wreath look like the one in the photograph, keep some of the berries aside in a pretty bowl and serve with the pavlova rather than sprinkling on top. If you want to mix things up or can't get hold of decent berries, alternative toppings include lemon curd and toasted nuts, spiced plums or stewed rhubarb. Ideally you want something a little tart to balance the sweetness of the meringue and richness of the cream. You’ll need a very large platter, board or cake stand to serve the pavlova – it will expand a little in the oven, so you’ll need something around 32cm/13in diameter. A cake board would work and can be covered with foil first, which means it could be used again. You could also cover a chopping board or baking tray with foil or white baking paper if you get really stuck. This recipe makes a very large pavlova, but you can make two smaller meringues instead if you like. Or make mini wreaths and serve individual pavlovas. If making mini wreaths, it’s easier to pipe the meringue into circles onto two large baking trays lined with baking paper. Bake one tray above the other, leaving plenty of room between the trays to allow the warm air to circulate – and swap the trays over halfway through the cooking time. If cooking meringues on two shelves, you will probably need to increase the cooking time by around 30 minutes. Make sure you use non-stick baking paper rather than traditional greaseproof paper, otherwise the meringue will stick. Turn the paper over once you have drawn the circles – you will still be able to see where they are marked and it will prevent your ink or pencil lines leaching into the meringue. Fix the paper to the baking tray by brushing the tray with a little oil or dabbing with a little of the meringue before lining. When drawing the circles on the baking paper first measure items in your kitchen that you can use as a template (and save you digging out a compass). Round chopping boards are typically 30cm/12in in diameter and cereal bowls often have a 15cm/6in diameter. If you don’t have a very large baking tray to cook the pavlova on, you could turn a large roasting tin, or grill pan upside down and line the underside with the baking paper instead. Leftovers can be kept in the fridge for a couple of days, but the meringue will soften during this time, so the pavlova is best eaten soon after assembling. How to make-ahead The pavlova base can be made up to 1 month ahead and stored in an airtight box or a re-usable plastic bag that is well-sealed (it is vulnerable to humidity). You’ll need to check the pavlova is fully cooked and dry throughout, so if in doubt, bake for an extra 30–60 minutes, switch off the oven and leave overnight. To check it is dry, pierce gently through to the middle with a narrow skewer (taking care not to crack the meringue) – it should come out dry and not sticky. Top with cream and your choice of fruit just before serving."
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} | 32042289d233e686cb47d10ccfa524eb4143260a6757aa1a8739e0dbbab3a824 | Cheese straws recipe
Freeze the butter and grate it into the pastry to make it easier to rub in while keeping it really cold. You could also make this recipe in a food processer, but be careful not to mix the pastry for too long. Just pulse it until it comes together. It’s important to grate the cheese finely for these cheese straws. Use the small shredding side of a box grater for the Cheddar not the spiky round holes that are more suitable for the Parmesan. A handheld microplane-style grater also works well. If you don’t have any mustard powder or cayenne pepper handy, simply leave out altogether, or add a little chilli or curry powder instead. You’ll need to dust your kitchen work surface and rolling pin lightly with more flour to roll out the cheese dough. Try and keep to a neat square, but any raggedy edges can be trimmed off and baked separately – they’ll still taste just as good. If you don’t find rolling dough easy, roll out half the pastry at a time instead, until the thickness of a £2 coin – around 2.5mm thick. Make mini cheese straws by cutting the pastry into three wide strips lengthways, instead of in half, before dividing horizontally. They are perfect for lunchboxes and picnics. Serve with a creamy dip, such as cheese and chive or a smooth humous, if you like. For a special glaze, you could try brushing the cheese straws with a little beaten egg and then sprinkling with poppy or sesame seeds before baking. Or grate a little extra Parmesan on top. For a savoury bite to serve with drinks, wrap the cheese straws in strips of Parma ham or prosciutto before arranging on a platter to serve. How to freeze Cheese straws freeze beautifully. Simply follow the recipe up to the end of step 5 and leave to cool completely. Once cold, place carefully in neat rows in a lidded freezer-proof container, placing sheets of baking paper between each layer. Cover, label and freeze for up to 4 months. To serve, either take out as many as you need and thaw on a plate or platter, lightly covered with kitchen paper or foil, at room temperature for about an hour. Or, ideally, place on a baking tray and reheat from frozen in a preheated oven at 180C/160C Fan/Gas 4 for 5–10 minutes. | {
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"title": "Cheese straws recipe",
"content": "Freeze the butter and grate it into the pastry to make it easier to rub in while keeping it really cold. You could also make this recipe in a food processer, but be careful not to mix the pastry for too long. Just pulse it until it comes together. It’s important to grate the cheese finely for these cheese straws. Use the small shredding side of a box grater for the Cheddar not the spiky round holes that are more suitable for the Parmesan. A handheld microplane-style grater also works well. If you don’t have any mustard powder or cayenne pepper handy, simply leave out altogether, or add a little chilli or curry powder instead. You’ll need to dust your kitchen work surface and rolling pin lightly with more flour to roll out the cheese dough. Try and keep to a neat square, but any raggedy edges can be trimmed off and baked separately – they’ll still taste just as good. If you don’t find rolling dough easy, roll out half the pastry at a time instead, until the thickness of a £2 coin – around 2.5mm thick. Make mini cheese straws by cutting the pastry into three wide strips lengthways, instead of in half, before dividing horizontally. They are perfect for lunchboxes and picnics. Serve with a creamy dip, such as cheese and chive or a smooth humous, if you like. For a special glaze, you could try brushing the cheese straws with a little beaten egg and then sprinkling with poppy or sesame seeds before baking. Or grate a little extra Parmesan on top. For a savoury bite to serve with drinks, wrap the cheese straws in strips of Parma ham or prosciutto before arranging on a platter to serve. How to freeze Cheese straws freeze beautifully. Simply follow the recipe up to the end of step 5 and leave to cool completely. Once cold, place carefully in neat rows in a lidded freezer-proof container, placing sheets of baking paper between each layer. Cover, label and freeze for up to 4 months. To serve, either take out as many as you need and thaw on a plate or platter, lightly covered with kitchen paper or foil, at room temperature for about an hour. Or, ideally, place on a baking tray and reheat from frozen in a preheated oven at 180C/160C Fan/Gas 4 for 5–10 minutes."
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} | f01bcec51c3f738cdc1207bc1d0bce4d4a3533a9a23faf4d5c1766d189f9b1cb | Irish cream and chocolate cheesecake recipe
To crush digestive biscuits, put them in a food bag, seal and bash with a rolling pin until broken into crumbs. Alternatively, put them in a food processor and pulse until crumbs form. It's easiest to remove the cheesecake from the tin if there's some excess baking paper overhanging the base. To do this, cut a piece that covers the base with plenty to spare. Push the sides of the tin onto the base and the paper, so that the excess baking paper is on the outside of the tin. When it comes to removing the cheesecake from the base, run a knife around the sides, release the clip and lift away the side of the tin. Remove the base, then hold the baking paper with one hand and slide the cheesecake straight onto a serving plate. If it doesn't come away easily use a palette knife (or a similar thin, flexibile utensil) to loosen. If you are making this ahead, it's better to either decorate with grated chocolate or, if using cocoa powder, dust just before serving. Swirls of whipped cream look great if you have a piping bag and large star nozzle. Pipe one swirl for every portion, spaced evenly around the edge of the cheesecake. Dust with a little cocoa powder for a professional finish. | {
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"title": "Irish cream and chocolate cheesecake recipe",
"content": "To crush digestive biscuits, put them in a food bag, seal and bash with a rolling pin until broken into crumbs. Alternatively, put them in a food processor and pulse until crumbs form. It's easiest to remove the cheesecake from the tin if there's some excess baking paper overhanging the base. To do this, cut a piece that covers the base with plenty to spare. Push the sides of the tin onto the base and the paper, so that the excess baking paper is on the outside of the tin. When it comes to removing the cheesecake from the base, run a knife around the sides, release the clip and lift away the side of the tin. Remove the base, then hold the baking paper with one hand and slide the cheesecake straight onto a serving plate. If it doesn't come away easily use a palette knife (or a similar thin, flexibile utensil) to loosen. If you are making this ahead, it's better to either decorate with grated chocolate or, if using cocoa powder, dust just before serving. Swirls of whipped cream look great if you have a piping bag and large star nozzle. Pipe one swirl for every portion, spaced evenly around the edge of the cheesecake. Dust with a little cocoa powder for a professional finish."
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} | f9f8533edddba5c62ac9feffda2621f2f21c0a7b0bd1d8203a54a6757501417d | Roast pork shoulder recipe
An average of 4.5 out of 5 stars from 36 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_pork_crackling_and_90317_16x9.jpg Master crispy crackling with this simple roast pork shoulder recipe. Pork shoulder needs a nice long time in the oven to become very tender, but on the flip-side it's very easy to cook this forgiving pork joint. Use our roast calculator to work out exact roast pork cooking times and temperatures. 2–2.5kg/4lb 8oz–5lb half pork shoulder, boned and rolledolive oilsea salt3 onions, halved2 carrots 2–2.5kg/4lb 8oz–5lb half pork shoulder, boned and rolled olive oil sea salt 3 onions, halved 2 carrots 3 Bramley apples, peeled, cored and roughly chopped1 sprig rosemary, finely choppeddemerara sugar, to taste 3 Bramley apples, peeled, cored and roughly chopped 1 sprig rosemary, finely chopped demerara sugar, to taste Method Preheat the oven to 220C/200C Fan/Gas 7.Using a very sharp knife (or a clean Stanley knife) score the skin all over in strips, taking care not to cut through to the meat (you can ask your butcher to do this for you if you like). Drizzle the pork skin with a little olive oil and then massage a tablespoon salt into the skin, forcing it into the score marks. Put the onions and carrots into a large roasting tin, drizzle with olive oil and shake around to coat. Sit the pork on top of the vegetables and place into the preheated oven. Cook for 30 minutes, or until the crackling is crisp and golden-brown.Turn the oven down to 180C/160C Fan/Gas 4. Cook for 30 minutes per half kilo, or until the pork is cooked through (the juices will run clear when pierced with a knife. Alternatively, insert a skewer into the middle of the thickest part of the meat, remove and carefully feel the skewer. The meat is cooked if the skewer is too hot to touch.) It's hard to overcook pork shoulder, so feel free to give it longer if you are unsure. While the pork is cooking, make the apple sauce. Put the apples in a saucepan with the rosemary and 50ml/1¾oz water. Cover and cook over a medium–low heat for 5 minutes, or until the apples have started to break down a little and soften. Add 1–2 tablespoons sugar and cook for a further 5 minutes, stirring occasionally until the apples are collapsed but there is still a little texture to the apple sauce. Taste and adjust the sweetness if necessary. Leave to cool to room temperature.Once the pork is cooked, remove from the oven and leave to rest covered in kitchen foil for 15–20 minutes. Serve the pork and crackling sliced, with the apple sauce on the side. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Using a very sharp knife (or a clean Stanley knife) score the skin all over in strips, taking care not to cut through to the meat (you can ask your butcher to do this for you if you like). Using a very sharp knife (or a clean Stanley knife) score the skin all over in strips, taking care not to cut through to the meat (you can ask your butcher to do this for you if you like). Drizzle the pork skin with a little olive oil and then massage a tablespoon salt into the skin, forcing it into the score marks. Drizzle the pork skin with a little olive oil and then massage a tablespoon salt into the skin, forcing it into the score marks. Put the onions and carrots into a large roasting tin, drizzle with olive oil and shake around to coat. Sit the pork on top of the vegetables and place into the preheated oven. Cook for 30 minutes, or until the crackling is crisp and golden-brown. Put the onions and carrots into a large roasting tin, drizzle with olive oil and shake around to coat. Sit the pork on top of the vegetables and place into the preheated oven. Cook for 30 minutes, or until the crackling is crisp and golden-brown. Turn the oven down to 180C/160C Fan/Gas 4. Cook for 30 minutes per half kilo, or until the pork is cooked through (the juices will run clear when pierced with a knife. Alternatively, insert a skewer into the middle of the thickest part of the meat, remove and carefully feel the skewer. The meat is cooked if the skewer is too hot to touch.) It's hard to overcook pork shoulder, so feel free to give it longer if you are unsure. Turn the oven down to 180C/160C Fan/Gas 4. Cook for 30 minutes per half kilo, or until the pork is cooked through (the juices will run clear when pierced with a knife. Alternatively, insert a skewer into the middle of the thickest part of the meat, remove and carefully feel the skewer. The meat is cooked if the skewer is too hot to touch.) It's hard to overcook pork shoulder, so feel free to give it longer if you are unsure. While the pork is cooking, make the apple sauce. Put the apples in a saucepan with the rosemary and 50ml/1¾oz water. Cover and cook over a medium–low heat for 5 minutes, or until the apples have started to break down a little and soften. While the pork is cooking, make the apple sauce. Put the apples in a saucepan with the rosemary and 50ml/1¾oz water. Cover and cook over a medium–low heat for 5 minutes, or until the apples have started to break down a little and soften. Add 1–2 tablespoons sugar and cook for a further 5 minutes, stirring occasionally until the apples are collapsed but there is still a little texture to the apple sauce. Taste and adjust the sweetness if necessary. Leave to cool to room temperature. Add 1–2 tablespoons sugar and cook for a further 5 minutes, stirring occasionally until the apples are collapsed but there is still a little texture to the apple sauce. Taste and adjust the sweetness if necessary. Leave to cool to room temperature. Once the pork is cooked, remove from the oven and leave to rest covered in kitchen foil for 15–20 minutes. Once the pork is cooked, remove from the oven and leave to rest covered in kitchen foil for 15–20 minutes. Serve the pork and crackling sliced, with the apple sauce on the side. Serve the pork and crackling sliced, with the apple sauce on the side. Recipe tips Before resting the meat, it's best to remove the cracking as it could loose some of it's crunch if covered with foil along with the steamy meat. Cutting through the skin to make cracking can be tricky. Pat the skin dry using kitchen paper first. Use a sharp knife or a strong serrated knife to cut parallel lines into the skin (working in whatever direction feels easiest). To get the best crackling it's worth drying out the pork skin ahead of time. There are many ways of doing this, but the key is to remove moisture from the skin before you cook the pork. The easiest option is to store the pork uncovered in the fridge for 24 hours. If you get patches of skin that haven't crackled. Cut them off and place under a hot grill until they crisp up. | {
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"title": "Roast pork shoulder recipe",
"content": "An average of 4.5 out of 5 stars from 36 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_pork_crackling_and_90317_16x9.jpg Master crispy crackling with this simple roast pork shoulder recipe. Pork shoulder needs a nice long time in the oven to become very tender, but on the flip-side it's very easy to cook this forgiving pork joint. Use our roast calculator to work out exact roast pork cooking times and temperatures. 2–2.5kg/4lb 8oz–5lb half pork shoulder, boned and rolledolive oilsea salt3 onions, halved2 carrots 2–2.5kg/4lb 8oz–5lb half pork shoulder, boned and rolled olive oil sea salt 3 onions, halved 2 carrots 3 Bramley apples, peeled, cored and roughly chopped1 sprig rosemary, finely choppeddemerara sugar, to taste 3 Bramley apples, peeled, cored and roughly chopped 1 sprig rosemary, finely chopped demerara sugar, to taste Method Preheat the oven to 220C/200C Fan/Gas 7.Using a very sharp knife (or a clean Stanley knife) score the skin all over in strips, taking care not to cut through to the meat (you can ask your butcher to do this for you if you like). Drizzle the pork skin with a little olive oil and then massage a tablespoon salt into the skin, forcing it into the score marks. Put the onions and carrots into a large roasting tin, drizzle with olive oil and shake around to coat. Sit the pork on top of the vegetables and place into the preheated oven. Cook for 30 minutes, or until the crackling is crisp and golden-brown.Turn the oven down to 180C/160C Fan/Gas 4. Cook for 30 minutes per half kilo, or until the pork is cooked through (the juices will run clear when pierced with a knife. Alternatively, insert a skewer into the middle of the thickest part of the meat, remove and carefully feel the skewer. The meat is cooked if the skewer is too hot to touch.) It's hard to overcook pork shoulder, so feel free to give it longer if you are unsure. While the pork is cooking, make the apple sauce. Put the apples in a saucepan with the rosemary and 50ml/1¾oz water. Cover and cook over a medium–low heat for 5 minutes, or until the apples have started to break down a little and soften. Add 1–2 tablespoons sugar and cook for a further 5 minutes, stirring occasionally until the apples are collapsed but there is still a little texture to the apple sauce. Taste and adjust the sweetness if necessary. Leave to cool to room temperature.Once the pork is cooked, remove from the oven and leave to rest covered in kitchen foil for 15–20 minutes. Serve the pork and crackling sliced, with the apple sauce on the side. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Using a very sharp knife (or a clean Stanley knife) score the skin all over in strips, taking care not to cut through to the meat (you can ask your butcher to do this for you if you like). Using a very sharp knife (or a clean Stanley knife) score the skin all over in strips, taking care not to cut through to the meat (you can ask your butcher to do this for you if you like). Drizzle the pork skin with a little olive oil and then massage a tablespoon salt into the skin, forcing it into the score marks. Drizzle the pork skin with a little olive oil and then massage a tablespoon salt into the skin, forcing it into the score marks. Put the onions and carrots into a large roasting tin, drizzle with olive oil and shake around to coat. Sit the pork on top of the vegetables and place into the preheated oven. Cook for 30 minutes, or until the crackling is crisp and golden-brown. Put the onions and carrots into a large roasting tin, drizzle with olive oil and shake around to coat. Sit the pork on top of the vegetables and place into the preheated oven. Cook for 30 minutes, or until the crackling is crisp and golden-brown. Turn the oven down to 180C/160C Fan/Gas 4. Cook for 30 minutes per half kilo, or until the pork is cooked through (the juices will run clear when pierced with a knife. Alternatively, insert a skewer into the middle of the thickest part of the meat, remove and carefully feel the skewer. The meat is cooked if the skewer is too hot to touch.) It's hard to overcook pork shoulder, so feel free to give it longer if you are unsure. Turn the oven down to 180C/160C Fan/Gas 4. Cook for 30 minutes per half kilo, or until the pork is cooked through (the juices will run clear when pierced with a knife. Alternatively, insert a skewer into the middle of the thickest part of the meat, remove and carefully feel the skewer. The meat is cooked if the skewer is too hot to touch.) It's hard to overcook pork shoulder, so feel free to give it longer if you are unsure. While the pork is cooking, make the apple sauce. Put the apples in a saucepan with the rosemary and 50ml/1¾oz water. Cover and cook over a medium–low heat for 5 minutes, or until the apples have started to break down a little and soften. While the pork is cooking, make the apple sauce. Put the apples in a saucepan with the rosemary and 50ml/1¾oz water. Cover and cook over a medium–low heat for 5 minutes, or until the apples have started to break down a little and soften. Add 1–2 tablespoons sugar and cook for a further 5 minutes, stirring occasionally until the apples are collapsed but there is still a little texture to the apple sauce. Taste and adjust the sweetness if necessary. Leave to cool to room temperature. Add 1–2 tablespoons sugar and cook for a further 5 minutes, stirring occasionally until the apples are collapsed but there is still a little texture to the apple sauce. Taste and adjust the sweetness if necessary. Leave to cool to room temperature. Once the pork is cooked, remove from the oven and leave to rest covered in kitchen foil for 15–20 minutes. Once the pork is cooked, remove from the oven and leave to rest covered in kitchen foil for 15–20 minutes. Serve the pork and crackling sliced, with the apple sauce on the side. Serve the pork and crackling sliced, with the apple sauce on the side. Recipe tips Before resting the meat, it's best to remove the cracking as it could loose some of it's crunch if covered with foil along with the steamy meat. Cutting through the skin to make cracking can be tricky. Pat the skin dry using kitchen paper first. Use a sharp knife or a strong serrated knife to cut parallel lines into the skin (working in whatever direction feels easiest). To get the best crackling it's worth drying out the pork skin ahead of time. There are many ways of doing this, but the key is to remove moisture from the skin before you cook the pork. The easiest option is to store the pork uncovered in the fridge for 24 hours. If you get patches of skin that haven't crackled. Cut them off and place under a hot grill until they crisp up."
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} | a864cec608596164bdf30dda3a508e91d0195141d484f2f1f6f1f9c3274a1dc5 | Celebration celeriac and sweet garlic pie recipe
To make the pastry, put the flour in a mixing bowl. Add the butter and salt and rub gently with your fingertips until the mixture resembles fine breadcrumbs. Stir through the herbs, lemon zest and cheddar.Beat the egg yolk with 1 tablespoon of cold water in a bowl. Add to the flour mixture and combine until it forms a dough, adding more cold water if needed. Wrap in cling film and place in the fridge while you make the filling.To make the filling, put the garlic in a saucepan, cover with cold water and bring to a gentle simmer. Cook for 2–3 minutes, then drain.Wipe the saucepan dry. Add the garlic and 1 tablespoon of olive oil and fry over a high heat for 2 minutes. Add the vinegar and 100ml/3½fl oz water, bring to the boil and simmer gently for 10 minutes. Add the honey, most of the rosemary and thyme (reserving the rest, with the sage) and a good pinch of salt. Cook over a medium heat for 5 minutes, or until most of the liquid has evaporated and the garlic is coated in a dark syrup. Meanwhile, put the celeriac in a saucepan, cover with freshly boiled water and boil for 7–10 minutes, or until soft and slightly translucent. Drain and tip into a big mixing bowl.Add the cheeses, crème fraiche, lemon juice, mustard, parsley, Worcestershire sauce and eggs. Add a good pinch of salt and grind of pepper and gently fold in the garlic.Preheat the oven to 200C/180C Fan/Gas 6.Sprinkle flour onto a clean work surface and roll out the pastry to 3-4mm thick. Line a 20cm/8in round cake tin with the pastry, ensuring a little spills over the edges. Pour the filling into the pastry case. Coarsely grate the reserved celeriac and pile it on top. Finish with the reserved rosemary, thyme, sage and a drizzle of olive oil.Bake for 45 minutes, or until the tart filling has set and the top is golden brown. Leave to cool a little, then take it out of the tin. Serve warm with a few herbs sprinkled over. To make the pastry, put the flour in a mixing bowl. Add the butter and salt and rub gently with your fingertips until the mixture resembles fine breadcrumbs. Stir through the herbs, lemon zest and cheddar. To make the pastry, put the flour in a mixing bowl. Add the butter and salt and rub gently with your fingertips until the mixture resembles fine breadcrumbs. Stir through the herbs, lemon zest and cheddar. Beat the egg yolk with 1 tablespoon of cold water in a bowl. Add to the flour mixture and combine until it forms a dough, adding more cold water if needed. Wrap in cling film and place in the fridge while you make the filling. Beat the egg yolk with 1 tablespoon of cold water in a bowl. Add to the flour mixture and combine until it forms a dough, adding more cold water if needed. Wrap in cling film and place in the fridge while you make the filling. To make the filling, put the garlic in a saucepan, cover with cold water and bring to a gentle simmer. Cook for 2–3 minutes, then drain. To make the filling, put the garlic in a saucepan, cover with cold water and bring to a gentle simmer. Cook for 2–3 minutes, then drain. Wipe the saucepan dry. Add the garlic and 1 tablespoon of olive oil and fry over a high heat for 2 minutes. Add the vinegar and 100ml/3½fl oz water, bring to the boil and simmer gently for 10 minutes. Wipe the saucepan dry. Add the garlic and 1 tablespoon of olive oil and fry over a high heat for 2 minutes. Add the vinegar and 100ml/3½fl oz water, bring to the boil and simmer gently for 10 minutes. Add the honey, most of the rosemary and thyme (reserving the rest, with the sage) and a good pinch of salt. Cook over a medium heat for 5 minutes, or until most of the liquid has evaporated and the garlic is coated in a dark syrup. Add the honey, most of the rosemary and thyme (reserving the rest, with the sage) and a good pinch of salt. Cook over a medium heat for 5 minutes, or until most of the liquid has evaporated and the garlic is coated in a dark syrup. Meanwhile, put the celeriac in a saucepan, cover with freshly boiled water and boil for 7–10 minutes, or until soft and slightly translucent. Drain and tip into a big mixing bowl. Meanwhile, put the celeriac in a saucepan, cover with freshly boiled water and boil for 7–10 minutes, or until soft and slightly translucent. Drain and tip into a big mixing bowl. Add the cheeses, crème fraiche, lemon juice, mustard, parsley, Worcestershire sauce and eggs. Add a good pinch of salt and grind of pepper and gently fold in the garlic. Add the cheeses, crème fraiche, lemon juice, mustard, parsley, Worcestershire sauce and eggs. Add a good pinch of salt and grind of pepper and gently fold in the garlic. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Sprinkle flour onto a clean work surface and roll out the pastry to 3-4mm thick. Line a 20cm/8in round cake tin with the pastry, ensuring a little spills over the edges. Pour the filling into the pastry case. Coarsely grate the reserved celeriac and pile it on top. Finish with the reserved rosemary, thyme, sage and a drizzle of olive oil. Sprinkle flour onto a clean work surface and roll out the pastry to 3-4mm thick. Line a 20cm/8in round cake tin with the pastry, ensuring a little spills over the edges. Pour the filling into the pastry case. Coarsely grate the reserved celeriac and pile it on top. Finish with the reserved rosemary, thyme, sage and a drizzle of olive oil. Bake for 45 minutes, or until the tart filling has set and the top is golden brown. Leave to cool a little, then take it out of the tin. Serve warm with a few herbs sprinkled over. Bake for 45 minutes, or until the tart filling has set and the top is golden brown. Leave to cool a little, then take it out of the tin. Serve warm with a few herbs sprinkled over. | {
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"title": "Celebration celeriac and sweet garlic pie recipe",
"content": "To make the pastry, put the flour in a mixing bowl. Add the butter and salt and rub gently with your fingertips until the mixture resembles fine breadcrumbs. Stir through the herbs, lemon zest and cheddar.Beat the egg yolk with 1 tablespoon of cold water in a bowl. Add to the flour mixture and combine until it forms a dough, adding more cold water if needed. Wrap in cling film and place in the fridge while you make the filling.To make the filling, put the garlic in a saucepan, cover with cold water and bring to a gentle simmer. Cook for 2–3 minutes, then drain.Wipe the saucepan dry. Add the garlic and 1 tablespoon of olive oil and fry over a high heat for 2 minutes. Add the vinegar and 100ml/3½fl oz water, bring to the boil and simmer gently for 10 minutes. Add the honey, most of the rosemary and thyme (reserving the rest, with the sage) and a good pinch of salt. Cook over a medium heat for 5 minutes, or until most of the liquid has evaporated and the garlic is coated in a dark syrup. Meanwhile, put the celeriac in a saucepan, cover with freshly boiled water and boil for 7–10 minutes, or until soft and slightly translucent. Drain and tip into a big mixing bowl.Add the cheeses, crème fraiche, lemon juice, mustard, parsley, Worcestershire sauce and eggs. Add a good pinch of salt and grind of pepper and gently fold in the garlic.Preheat the oven to 200C/180C Fan/Gas 6.Sprinkle flour onto a clean work surface and roll out the pastry to 3-4mm thick. Line a 20cm/8in round cake tin with the pastry, ensuring a little spills over the edges. Pour the filling into the pastry case. Coarsely grate the reserved celeriac and pile it on top. Finish with the reserved rosemary, thyme, sage and a drizzle of olive oil.Bake for 45 minutes, or until the tart filling has set and the top is golden brown. Leave to cool a little, then take it out of the tin. Serve warm with a few herbs sprinkled over. To make the pastry, put the flour in a mixing bowl. Add the butter and salt and rub gently with your fingertips until the mixture resembles fine breadcrumbs. Stir through the herbs, lemon zest and cheddar. To make the pastry, put the flour in a mixing bowl. Add the butter and salt and rub gently with your fingertips until the mixture resembles fine breadcrumbs. Stir through the herbs, lemon zest and cheddar. Beat the egg yolk with 1 tablespoon of cold water in a bowl. Add to the flour mixture and combine until it forms a dough, adding more cold water if needed. Wrap in cling film and place in the fridge while you make the filling. Beat the egg yolk with 1 tablespoon of cold water in a bowl. Add to the flour mixture and combine until it forms a dough, adding more cold water if needed. Wrap in cling film and place in the fridge while you make the filling. To make the filling, put the garlic in a saucepan, cover with cold water and bring to a gentle simmer. Cook for 2–3 minutes, then drain. To make the filling, put the garlic in a saucepan, cover with cold water and bring to a gentle simmer. Cook for 2–3 minutes, then drain. Wipe the saucepan dry. Add the garlic and 1 tablespoon of olive oil and fry over a high heat for 2 minutes. Add the vinegar and 100ml/3½fl oz water, bring to the boil and simmer gently for 10 minutes. Wipe the saucepan dry. Add the garlic and 1 tablespoon of olive oil and fry over a high heat for 2 minutes. Add the vinegar and 100ml/3½fl oz water, bring to the boil and simmer gently for 10 minutes. Add the honey, most of the rosemary and thyme (reserving the rest, with the sage) and a good pinch of salt. Cook over a medium heat for 5 minutes, or until most of the liquid has evaporated and the garlic is coated in a dark syrup. Add the honey, most of the rosemary and thyme (reserving the rest, with the sage) and a good pinch of salt. Cook over a medium heat for 5 minutes, or until most of the liquid has evaporated and the garlic is coated in a dark syrup. Meanwhile, put the celeriac in a saucepan, cover with freshly boiled water and boil for 7–10 minutes, or until soft and slightly translucent. Drain and tip into a big mixing bowl. Meanwhile, put the celeriac in a saucepan, cover with freshly boiled water and boil for 7–10 minutes, or until soft and slightly translucent. Drain and tip into a big mixing bowl. Add the cheeses, crème fraiche, lemon juice, mustard, parsley, Worcestershire sauce and eggs. Add a good pinch of salt and grind of pepper and gently fold in the garlic. Add the cheeses, crème fraiche, lemon juice, mustard, parsley, Worcestershire sauce and eggs. Add a good pinch of salt and grind of pepper and gently fold in the garlic. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Sprinkle flour onto a clean work surface and roll out the pastry to 3-4mm thick. Line a 20cm/8in round cake tin with the pastry, ensuring a little spills over the edges. Pour the filling into the pastry case. Coarsely grate the reserved celeriac and pile it on top. Finish with the reserved rosemary, thyme, sage and a drizzle of olive oil. Sprinkle flour onto a clean work surface and roll out the pastry to 3-4mm thick. Line a 20cm/8in round cake tin with the pastry, ensuring a little spills over the edges. Pour the filling into the pastry case. Coarsely grate the reserved celeriac and pile it on top. Finish with the reserved rosemary, thyme, sage and a drizzle of olive oil. Bake for 45 minutes, or until the tart filling has set and the top is golden brown. Leave to cool a little, then take it out of the tin. Serve warm with a few herbs sprinkled over. Bake for 45 minutes, or until the tart filling has set and the top is golden brown. Leave to cool a little, then take it out of the tin. Serve warm with a few herbs sprinkled over."
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} | ac2de054e6e666b03ce41b5fc796351bb03e942458fbb6c50c15158d6c89b229 | Puff pastry savoury tarts recipe
An average of 4.6 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/puff_pastry_tarts_28261_16x9.jpg These tasty individual tarts are brilliant for a quick but stylish supper. They can be baked straight away or prepared the day before and cooked just before serving. They also work well as canapés if you make them smaller. I like to offer two different toppings per person. For each of the topping ideas you will need half of the pastry and crème fraîche filling. Serve with a green salad. 1 x 320g/11½oz ready-rolled puff pastry 1 free-range egg 2 tsp milk 1 x 320g/11½oz ready-rolled puff pastry 1 free-range egg 2 tsp milk 200g/7oz crème fraîche 2 heaped tsp Dijon mustard2 tsp honey 2 heaped tsp thyme, finely choppedsalt and freshly ground black pepper 200g/7oz crème fraîche 2 heaped tsp Dijon mustard 2 tsp honey 2 heaped tsp thyme, finely chopped salt and freshly ground black pepper 2 spring onions, finely chopped 5g/⅛ oz finely chopped dill75g/2½oz cream cheese 120g/4oz smoked trout (or salmon if preferred), roughly chopped1 tbsp hot horseradish sauce ½ quantity crème fraîche filling (see above) 2 spring onions, finely chopped 5g/⅛ oz finely chopped dill 75g/2½oz cream cheese 120g/4oz smoked trout (or salmon if preferred), roughly chopped 1 tbsp hot horseradish sauce ½ quantity crème fraîche filling (see above) ½ quantity crème fraîche filling (see above)120g/4oz brie, cut into 12 thin slices 4 rashers smoked streaky bacon, cut into 1cm/½in pieces8 tsp cranberry sauce handful rocket ½ quantity crème fraîche filling (see above) 120g/4oz brie, cut into 12 thin slices 4 rashers smoked streaky bacon, cut into 1cm/½in pieces 8 tsp cranberry sauce handful rocket 120g/4oz spinach, lightly steamed ½ quantity crème fraîche filling (see above)4 anchovies, finely chopped 75g/2½oz ricotta pinch red chili flakes 120g/4oz spinach, lightly steamed ½ quantity crème fraîche filling (see above) 4 anchovies, finely chopped 75g/2½oz ricotta pinch red chili flakes ½ quantity crème fraîche filling (see above)80g/¾oz strong cheddar cheese, grated4 heaped tsp basil pesto 60g/2¼oz cooked, peeled chestnuts, roughly chopped 4 heaped tsp onion chutney ½ quantity crème fraîche filling (see above) 80g/¾oz strong cheddar cheese, grated 4 heaped tsp basil pesto 60g/2¼oz cooked, peeled chestnuts, roughly chopped 4 heaped tsp onion chutney Method For the base, preheat the oven to 200C/180C Fan/Gas 6 and line two flat baking trays with non-stick baking parchment.Unroll the pastry and cut into 8 equal-sized rectangles. In a cup, whisk the egg and milk together and brush over both sides of each rectangle. Space the pastry out on the baking trays. To make a crust, use a sharp knife to draw a border 1cm/½in from the edge all the way round each rectangle. Then make a criss-cross pattern in the middle. Repeat with the other rectangles.Bake for ten minutes, or until lightly golden-brown and puffed up. Leave to cool before making the crème fraîche filling and adding your choice of topping(s).For the crème fraîche filling, mix all the ingredients in a small bowl and season with salt and freshly ground black pepper.For the smoked trout, dill and horseradish topping, mix the spring onions, dill, cream cheese, trout and horseradish and stir in half the crème fraîche filling. Spread over the middle of 4 cooked pastry rectangles and bake for 10–12 minutes, or until golden-brown. For the Brie, bacon and cranberry topping, divide and spread half the crème fraîche filling on 4 cooked pastry rectangles. Top with the Brie and then bacon. Bake for 12–15 minutes, or until golden-brown. Serve hot with a spoonful of cranberry sauce and a few leaves of rocket on top. For the ricotta, anchovy and spinach with chilli, squeeze out any excess water from the spinach and roughly chop. Mix the chopped spinach with half the crème fraîche filling and add the anchovies, ricotta and chilli flakes. Divide among 4 cooked pastry rectangles and spread. Bake for 12–15 minutes. For the chestnut, pesto and cheddar with onion chutney topping, in a bowl combine half the crème fraîche filling with the cheddar, pesto and chestnuts. Divide among 4 cooked pastry rectangles and spread. Bake for 12–15 minutes. Serve hot with a spoonful of chutney. For the base, preheat the oven to 200C/180C Fan/Gas 6 and line two flat baking trays with non-stick baking parchment. For the base, preheat the oven to 200C/180C Fan/Gas 6 and line two flat baking trays with non-stick baking parchment. Unroll the pastry and cut into 8 equal-sized rectangles. In a cup, whisk the egg and milk together and brush over both sides of each rectangle. Space the pastry out on the baking trays. Unroll the pastry and cut into 8 equal-sized rectangles. In a cup, whisk the egg and milk together and brush over both sides of each rectangle. Space the pastry out on the baking trays. To make a crust, use a sharp knife to draw a border 1cm/½in from the edge all the way round each rectangle. Then make a criss-cross pattern in the middle. Repeat with the other rectangles. To make a crust, use a sharp knife to draw a border 1cm/½in from the edge all the way round each rectangle. Then make a criss-cross pattern in the middle. Repeat with the other rectangles. Bake for ten minutes, or until lightly golden-brown and puffed up. Leave to cool before making the crème fraîche filling and adding your choice of topping(s). Bake for ten minutes, or until lightly golden-brown and puffed up. Leave to cool before making the crème fraîche filling and adding your choice of topping(s). For the crème fraîche filling, mix all the ingredients in a small bowl and season with salt and freshly ground black pepper. For the crème fraîche filling, mix all the ingredients in a small bowl and season with salt and freshly ground black pepper. For the smoked trout, dill and horseradish topping, mix the spring onions, dill, cream cheese, trout and horseradish and stir in half the crème fraîche filling. Spread over the middle of 4 cooked pastry rectangles and bake for 10–12 minutes, or until golden-brown. For the smoked trout, dill and horseradish topping, mix the spring onions, dill, cream cheese, trout and horseradish and stir in half the crème fraîche filling. Spread over the middle of 4 cooked pastry rectangles and bake for 10–12 minutes, or until golden-brown. For the Brie, bacon and cranberry topping, divide and spread half the crème fraîche filling on 4 cooked pastry rectangles. Top with the Brie and then bacon. Bake for 12–15 minutes, or until golden-brown. Serve hot with a spoonful of cranberry sauce and a few leaves of rocket on top. For the Brie, bacon and cranberry topping, divide and spread half the crème fraîche filling on 4 cooked pastry rectangles. Top with the Brie and then bacon. Bake for 12–15 minutes, or until golden-brown. Serve hot with a spoonful of cranberry sauce and a few leaves of rocket on top. For the ricotta, anchovy and spinach with chilli, squeeze out any excess water from the spinach and roughly chop. Mix the chopped spinach with half the crème fraîche filling and add the anchovies, ricotta and chilli flakes. Divide among 4 cooked pastry rectangles and spread. Bake for 12–15 minutes. For the ricotta, anchovy and spinach with chilli, squeeze out any excess water from the spinach and roughly chop. Mix the chopped spinach with half the crème fraîche filling and add the anchovies, ricotta and chilli flakes. Divide among 4 cooked pastry rectangles and spread. Bake for 12–15 minutes. For the chestnut, pesto and cheddar with onion chutney topping, in a bowl combine half the crème fraîche filling with the cheddar, pesto and chestnuts. Divide among 4 cooked pastry rectangles and spread. Bake for 12–15 minutes. Serve hot with a spoonful of chutney. For the chestnut, pesto and cheddar with onion chutney topping, in a bowl combine half the crème fraîche filling with the cheddar, pesto and chestnuts. Divide among 4 cooked pastry rectangles and spread. Bake for 12–15 minutes. Serve hot with a spoonful of chutney. Recipe tips These pastry tarts can be fully prepared and stored in the fridge up to a day in advance. Allow an extra 4–5 minutes to cook. | {
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"title": "Puff pastry savoury tarts recipe",
"content": "An average of 4.6 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/puff_pastry_tarts_28261_16x9.jpg These tasty individual tarts are brilliant for a quick but stylish supper. They can be baked straight away or prepared the day before and cooked just before serving. They also work well as canapés if you make them smaller. I like to offer two different toppings per person. For each of the topping ideas you will need half of the pastry and crème fraîche filling. Serve with a green salad. 1 x 320g/11½oz ready-rolled puff pastry 1 free-range egg 2 tsp milk 1 x 320g/11½oz ready-rolled puff pastry 1 free-range egg 2 tsp milk 200g/7oz crème fraîche 2 heaped tsp Dijon mustard2 tsp honey 2 heaped tsp thyme, finely choppedsalt and freshly ground black pepper 200g/7oz crème fraîche 2 heaped tsp Dijon mustard 2 tsp honey 2 heaped tsp thyme, finely chopped salt and freshly ground black pepper 2 spring onions, finely chopped 5g/⅛ oz finely chopped dill75g/2½oz cream cheese 120g/4oz smoked trout (or salmon if preferred), roughly chopped1 tbsp hot horseradish sauce ½ quantity crème fraîche filling (see above) 2 spring onions, finely chopped 5g/⅛ oz finely chopped dill 75g/2½oz cream cheese 120g/4oz smoked trout (or salmon if preferred), roughly chopped 1 tbsp hot horseradish sauce ½ quantity crème fraîche filling (see above) ½ quantity crème fraîche filling (see above)120g/4oz brie, cut into 12 thin slices 4 rashers smoked streaky bacon, cut into 1cm/½in pieces8 tsp cranberry sauce handful rocket ½ quantity crème fraîche filling (see above) 120g/4oz brie, cut into 12 thin slices 4 rashers smoked streaky bacon, cut into 1cm/½in pieces 8 tsp cranberry sauce handful rocket 120g/4oz spinach, lightly steamed ½ quantity crème fraîche filling (see above)4 anchovies, finely chopped 75g/2½oz ricotta pinch red chili flakes 120g/4oz spinach, lightly steamed ½ quantity crème fraîche filling (see above) 4 anchovies, finely chopped 75g/2½oz ricotta pinch red chili flakes ½ quantity crème fraîche filling (see above)80g/¾oz strong cheddar cheese, grated4 heaped tsp basil pesto 60g/2¼oz cooked, peeled chestnuts, roughly chopped 4 heaped tsp onion chutney ½ quantity crème fraîche filling (see above) 80g/¾oz strong cheddar cheese, grated 4 heaped tsp basil pesto 60g/2¼oz cooked, peeled chestnuts, roughly chopped 4 heaped tsp onion chutney Method For the base, preheat the oven to 200C/180C Fan/Gas 6 and line two flat baking trays with non-stick baking parchment.Unroll the pastry and cut into 8 equal-sized rectangles. In a cup, whisk the egg and milk together and brush over both sides of each rectangle. Space the pastry out on the baking trays. To make a crust, use a sharp knife to draw a border 1cm/½in from the edge all the way round each rectangle. Then make a criss-cross pattern in the middle. Repeat with the other rectangles.Bake for ten minutes, or until lightly golden-brown and puffed up. Leave to cool before making the crème fraîche filling and adding your choice of topping(s).For the crème fraîche filling, mix all the ingredients in a small bowl and season with salt and freshly ground black pepper.For the smoked trout, dill and horseradish topping, mix the spring onions, dill, cream cheese, trout and horseradish and stir in half the crème fraîche filling. Spread over the middle of 4 cooked pastry rectangles and bake for 10–12 minutes, or until golden-brown. For the Brie, bacon and cranberry topping, divide and spread half the crème fraîche filling on 4 cooked pastry rectangles. Top with the Brie and then bacon. Bake for 12–15 minutes, or until golden-brown. Serve hot with a spoonful of cranberry sauce and a few leaves of rocket on top. For the ricotta, anchovy and spinach with chilli, squeeze out any excess water from the spinach and roughly chop. Mix the chopped spinach with half the crème fraîche filling and add the anchovies, ricotta and chilli flakes. Divide among 4 cooked pastry rectangles and spread. Bake for 12–15 minutes. For the chestnut, pesto and cheddar with onion chutney topping, in a bowl combine half the crème fraîche filling with the cheddar, pesto and chestnuts. Divide among 4 cooked pastry rectangles and spread. Bake for 12–15 minutes. Serve hot with a spoonful of chutney. For the base, preheat the oven to 200C/180C Fan/Gas 6 and line two flat baking trays with non-stick baking parchment. For the base, preheat the oven to 200C/180C Fan/Gas 6 and line two flat baking trays with non-stick baking parchment. Unroll the pastry and cut into 8 equal-sized rectangles. In a cup, whisk the egg and milk together and brush over both sides of each rectangle. Space the pastry out on the baking trays. Unroll the pastry and cut into 8 equal-sized rectangles. In a cup, whisk the egg and milk together and brush over both sides of each rectangle. Space the pastry out on the baking trays. To make a crust, use a sharp knife to draw a border 1cm/½in from the edge all the way round each rectangle. Then make a criss-cross pattern in the middle. Repeat with the other rectangles. To make a crust, use a sharp knife to draw a border 1cm/½in from the edge all the way round each rectangle. Then make a criss-cross pattern in the middle. Repeat with the other rectangles. Bake for ten minutes, or until lightly golden-brown and puffed up. Leave to cool before making the crème fraîche filling and adding your choice of topping(s). Bake for ten minutes, or until lightly golden-brown and puffed up. Leave to cool before making the crème fraîche filling and adding your choice of topping(s). For the crème fraîche filling, mix all the ingredients in a small bowl and season with salt and freshly ground black pepper. For the crème fraîche filling, mix all the ingredients in a small bowl and season with salt and freshly ground black pepper. For the smoked trout, dill and horseradish topping, mix the spring onions, dill, cream cheese, trout and horseradish and stir in half the crème fraîche filling. Spread over the middle of 4 cooked pastry rectangles and bake for 10–12 minutes, or until golden-brown. For the smoked trout, dill and horseradish topping, mix the spring onions, dill, cream cheese, trout and horseradish and stir in half the crème fraîche filling. Spread over the middle of 4 cooked pastry rectangles and bake for 10–12 minutes, or until golden-brown. For the Brie, bacon and cranberry topping, divide and spread half the crème fraîche filling on 4 cooked pastry rectangles. Top with the Brie and then bacon. Bake for 12–15 minutes, or until golden-brown. Serve hot with a spoonful of cranberry sauce and a few leaves of rocket on top. For the Brie, bacon and cranberry topping, divide and spread half the crème fraîche filling on 4 cooked pastry rectangles. Top with the Brie and then bacon. Bake for 12–15 minutes, or until golden-brown. Serve hot with a spoonful of cranberry sauce and a few leaves of rocket on top. For the ricotta, anchovy and spinach with chilli, squeeze out any excess water from the spinach and roughly chop. Mix the chopped spinach with half the crème fraîche filling and add the anchovies, ricotta and chilli flakes. Divide among 4 cooked pastry rectangles and spread. Bake for 12–15 minutes. For the ricotta, anchovy and spinach with chilli, squeeze out any excess water from the spinach and roughly chop. Mix the chopped spinach with half the crème fraîche filling and add the anchovies, ricotta and chilli flakes. Divide among 4 cooked pastry rectangles and spread. Bake for 12–15 minutes. For the chestnut, pesto and cheddar with onion chutney topping, in a bowl combine half the crème fraîche filling with the cheddar, pesto and chestnuts. Divide among 4 cooked pastry rectangles and spread. Bake for 12–15 minutes. Serve hot with a spoonful of chutney. For the chestnut, pesto and cheddar with onion chutney topping, in a bowl combine half the crème fraîche filling with the cheddar, pesto and chestnuts. Divide among 4 cooked pastry rectangles and spread. Bake for 12–15 minutes. Serve hot with a spoonful of chutney. Recipe tips These pastry tarts can be fully prepared and stored in the fridge up to a day in advance. Allow an extra 4–5 minutes to cook."
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} | aa2c4715ad7b956c5d4d64e011e29985aed06dbbfa1c439d9425f340796b7b90 | Mary Berry's easy fish pie recipe
An average of 4.9 out of 5 stars from 51 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mary_berrys_fish_pie_79943_16x9.jpg Mary Berry’s mother Marjorie cooked this simple fish pie every year on Christmas Eve. Mary still does it today with happy memories of childhood. Make it up to 36 hours ahead and keep in the fridge (see recipe tips, below). 75g/3oz butter, plus extra for greasing 1 large onion, roughly chopped 50g/2oz plain flour 570ml/1 pint milk salt and freshly ground black pepper 2 tbsp lemon juice 350g/12oz fresh haddock, skinned, cut into 1cm/½in pieces 350g /12oz undyed smoked haddock, skinned, cut into 1cm/½in pieces 4 hard-boiled free-range eggs, roughly chopped 75g/3oz butter, plus extra for greasing 1 large onion, roughly chopped 50g/2oz plain flour 570ml/1 pint milk salt and freshly ground black pepper 2 tbsp lemon juice 350g/12oz fresh haddock, skinned, cut into 1cm/½in pieces 350g /12oz undyed smoked haddock, skinned, cut into 1cm/½in pieces 4 hard-boiled free-range eggs, roughly chopped 900g/2lb potatoes, peeled and cut into even-sized pieces about 8 tbsp hot milk about 50g/2oz butter 900g/2lb potatoes, peeled and cut into even-sized pieces about 8 tbsp hot milk about 50g/2oz butter Method Grease a shallow 2.5 litre/4½ pint dish with butter. Melt the butter in a pan over a high heat and fry the onion for few minutes. Lower the heat, cover and leave to soften for 15 minutes, stirring occasionally. Remove the lid and increase the heat to remove any moisture. Sprinkle in the flour and then add the milk gradually, stirring well between each addition. Allow the sauce to thicken once all the milk has been added. Season with salt and freshly ground black pepper, add lemon juice and the fresh haddock and cook for couple of minutes, stirring continuously until the fish is just cooked. Stir in the smoked haddock. Pour the mixture into the buttered dish and leave to cool. Top with the hard-boiled eggs. Preheat the oven to 200C/400F/Gas 6. For the topping, boil the potatoes in a pan of salted water until tender. This will take about 15 minutes, depending on the size of the potato chunks. Drain well and tip the potatoes back into the pan. Add the milk and butter and mash until lump-free. (Use a ricer to get extra smooth mash.) Add salt and freshly ground black pepper to taste. Spread the mash over the top of the sauce and fish in the dish and score with a fork. Bake in the preheated oven for about 30 minutes, or until the potato is crisp and golden-brown. Grease a shallow 2.5 litre/4½ pint dish with butter. Grease a shallow 2.5 litre/4½ pint dish with butter. Melt the butter in a pan over a high heat and fry the onion for few minutes. Lower the heat, cover and leave to soften for 15 minutes, stirring occasionally. Melt the butter in a pan over a high heat and fry the onion for few minutes. Lower the heat, cover and leave to soften for 15 minutes, stirring occasionally. Remove the lid and increase the heat to remove any moisture. Sprinkle in the flour and then add the milk gradually, stirring well between each addition. Allow the sauce to thicken once all the milk has been added. Remove the lid and increase the heat to remove any moisture. Sprinkle in the flour and then add the milk gradually, stirring well between each addition. Allow the sauce to thicken once all the milk has been added. Season with salt and freshly ground black pepper, add lemon juice and the fresh haddock and cook for couple of minutes, stirring continuously until the fish is just cooked. Stir in the smoked haddock. Pour the mixture into the buttered dish and leave to cool. Top with the hard-boiled eggs. Season with salt and freshly ground black pepper, add lemon juice and the fresh haddock and cook for couple of minutes, stirring continuously until the fish is just cooked. Stir in the smoked haddock. Pour the mixture into the buttered dish and leave to cool. Top with the hard-boiled eggs. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the topping, boil the potatoes in a pan of salted water until tender. This will take about 15 minutes, depending on the size of the potato chunks. For the topping, boil the potatoes in a pan of salted water until tender. This will take about 15 minutes, depending on the size of the potato chunks. Drain well and tip the potatoes back into the pan. Add the milk and butter and mash until lump-free. (Use a ricer to get extra smooth mash.) Add salt and freshly ground black pepper to taste. Drain well and tip the potatoes back into the pan. Add the milk and butter and mash until lump-free. (Use a ricer to get extra smooth mash.) Add salt and freshly ground black pepper to taste. Spread the mash over the top of the sauce and fish in the dish and score with a fork. Spread the mash over the top of the sauce and fish in the dish and score with a fork. Bake in the preheated oven for about 30 minutes, or until the potato is crisp and golden-brown. Bake in the preheated oven for about 30 minutes, or until the potato is crisp and golden-brown. Recipe tips To make ahead, follow the recipe to step 6. Cover with kitchen foil and keep in the fridge for up to 36 hours. Reheat at 200C/400F/Gas 6 for about 40 minutes, or until piping hot throughout. Use the kitchen foil to cover the top if it starts to overbrown. If you want to make and freeze this, omit the eggs as they become tough and rubbery when frozen. Floury potatoes, such as Maris Piper or King Edward, make the best mashed potato. All purpose potatoes sold in supermarkets also give good results and are usually the cheapest. You could also add some spinach or peas to the filling. | {
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"title": "Mary Berry's easy fish pie recipe",
"content": "An average of 4.9 out of 5 stars from 51 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mary_berrys_fish_pie_79943_16x9.jpg Mary Berry’s mother Marjorie cooked this simple fish pie every year on Christmas Eve. Mary still does it today with happy memories of childhood. Make it up to 36 hours ahead and keep in the fridge (see recipe tips, below). 75g/3oz butter, plus extra for greasing 1 large onion, roughly chopped 50g/2oz plain flour 570ml/1 pint milk salt and freshly ground black pepper 2 tbsp lemon juice 350g/12oz fresh haddock, skinned, cut into 1cm/½in pieces 350g /12oz undyed smoked haddock, skinned, cut into 1cm/½in pieces 4 hard-boiled free-range eggs, roughly chopped 75g/3oz butter, plus extra for greasing 1 large onion, roughly chopped 50g/2oz plain flour 570ml/1 pint milk salt and freshly ground black pepper 2 tbsp lemon juice 350g/12oz fresh haddock, skinned, cut into 1cm/½in pieces 350g /12oz undyed smoked haddock, skinned, cut into 1cm/½in pieces 4 hard-boiled free-range eggs, roughly chopped 900g/2lb potatoes, peeled and cut into even-sized pieces about 8 tbsp hot milk about 50g/2oz butter 900g/2lb potatoes, peeled and cut into even-sized pieces about 8 tbsp hot milk about 50g/2oz butter Method Grease a shallow 2.5 litre/4½ pint dish with butter. Melt the butter in a pan over a high heat and fry the onion for few minutes. Lower the heat, cover and leave to soften for 15 minutes, stirring occasionally. Remove the lid and increase the heat to remove any moisture. Sprinkle in the flour and then add the milk gradually, stirring well between each addition. Allow the sauce to thicken once all the milk has been added. Season with salt and freshly ground black pepper, add lemon juice and the fresh haddock and cook for couple of minutes, stirring continuously until the fish is just cooked. Stir in the smoked haddock. Pour the mixture into the buttered dish and leave to cool. Top with the hard-boiled eggs. Preheat the oven to 200C/400F/Gas 6. For the topping, boil the potatoes in a pan of salted water until tender. This will take about 15 minutes, depending on the size of the potato chunks. Drain well and tip the potatoes back into the pan. Add the milk and butter and mash until lump-free. (Use a ricer to get extra smooth mash.) Add salt and freshly ground black pepper to taste. Spread the mash over the top of the sauce and fish in the dish and score with a fork. Bake in the preheated oven for about 30 minutes, or until the potato is crisp and golden-brown. Grease a shallow 2.5 litre/4½ pint dish with butter. Grease a shallow 2.5 litre/4½ pint dish with butter. Melt the butter in a pan over a high heat and fry the onion for few minutes. Lower the heat, cover and leave to soften for 15 minutes, stirring occasionally. Melt the butter in a pan over a high heat and fry the onion for few minutes. Lower the heat, cover and leave to soften for 15 minutes, stirring occasionally. Remove the lid and increase the heat to remove any moisture. Sprinkle in the flour and then add the milk gradually, stirring well between each addition. Allow the sauce to thicken once all the milk has been added. Remove the lid and increase the heat to remove any moisture. Sprinkle in the flour and then add the milk gradually, stirring well between each addition. Allow the sauce to thicken once all the milk has been added. Season with salt and freshly ground black pepper, add lemon juice and the fresh haddock and cook for couple of minutes, stirring continuously until the fish is just cooked. Stir in the smoked haddock. Pour the mixture into the buttered dish and leave to cool. Top with the hard-boiled eggs. Season with salt and freshly ground black pepper, add lemon juice and the fresh haddock and cook for couple of minutes, stirring continuously until the fish is just cooked. Stir in the smoked haddock. Pour the mixture into the buttered dish and leave to cool. Top with the hard-boiled eggs. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the topping, boil the potatoes in a pan of salted water until tender. This will take about 15 minutes, depending on the size of the potato chunks. For the topping, boil the potatoes in a pan of salted water until tender. This will take about 15 minutes, depending on the size of the potato chunks. Drain well and tip the potatoes back into the pan. Add the milk and butter and mash until lump-free. (Use a ricer to get extra smooth mash.) Add salt and freshly ground black pepper to taste. Drain well and tip the potatoes back into the pan. Add the milk and butter and mash until lump-free. (Use a ricer to get extra smooth mash.) Add salt and freshly ground black pepper to taste. Spread the mash over the top of the sauce and fish in the dish and score with a fork. Spread the mash over the top of the sauce and fish in the dish and score with a fork. Bake in the preheated oven for about 30 minutes, or until the potato is crisp and golden-brown. Bake in the preheated oven for about 30 minutes, or until the potato is crisp and golden-brown. Recipe tips To make ahead, follow the recipe to step 6. Cover with kitchen foil and keep in the fridge for up to 36 hours. Reheat at 200C/400F/Gas 6 for about 40 minutes, or until piping hot throughout. Use the kitchen foil to cover the top if it starts to overbrown. If you want to make and freeze this, omit the eggs as they become tough and rubbery when frozen. Floury potatoes, such as Maris Piper or King Edward, make the best mashed potato. All purpose potatoes sold in supermarkets also give good results and are usually the cheapest. You could also add some spinach or peas to the filling."
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} | ea497ecd84fc3927235243e594ee1fcca42245b20108ea055532d929cb9d8c13 | Classic mince pies recipe
If making the pastry by hand, put the flour into a large bowl. Grate in the butter using the coarse grater blade on a box grater. Coat the butter in the flour by lightly mixing it with your fingers. Using your fingertips, lightly rub the butter into the flour until it resembles coarse breadcrumbs. Stir in the caster sugar and salt. Using a table knife, stir in the beaten egg mixture to make a rough dough, then turn out onto a lightly floured board and bring together into a ball. Wrap and rest in the fridge. Follow the recipe method from step 3. You can stretch out the recipe a little further by cutting star tops instead of sealing the pies completely. Just ensure your stars can be fixed to the edges of the pie case, or they may shrink (or fall off). You can either make your own mincemeat or buy a jar. It's worth splashing out as so much of the flavour of mince pies comes from the mincemeat. A middle ground is to add some fresh ingredients to a jar of shop bought mince. A little finely chopped apple or orange, or some freshly grated lemon or orange zest is an effortless way to pep up cheap mincemeat. If you like to eat your mince pies warm, reheat them for about 7 minutes in an oven preheated to 180C/160C Fan/Gas 4. Alternatively reheat them in a microwave in 10–20 second bursts (depending on how powerful your microwave is). Once cooked and cooled, mince pies freeze well. Very handy if you need a batch for a party. Double wrap in foil or cling film before freezing. Allow to thaw at room temperature and reheat as directed above (the oven works best if reheating a big batch). | {
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"title": "Classic mince pies recipe",
"content": "If making the pastry by hand, put the flour into a large bowl. Grate in the butter using the coarse grater blade on a box grater. Coat the butter in the flour by lightly mixing it with your fingers. Using your fingertips, lightly rub the butter into the flour until it resembles coarse breadcrumbs. Stir in the caster sugar and salt. Using a table knife, stir in the beaten egg mixture to make a rough dough, then turn out onto a lightly floured board and bring together into a ball. Wrap and rest in the fridge. Follow the recipe method from step 3. You can stretch out the recipe a little further by cutting star tops instead of sealing the pies completely. Just ensure your stars can be fixed to the edges of the pie case, or they may shrink (or fall off). You can either make your own mincemeat or buy a jar. It's worth splashing out as so much of the flavour of mince pies comes from the mincemeat. A middle ground is to add some fresh ingredients to a jar of shop bought mince. A little finely chopped apple or orange, or some freshly grated lemon or orange zest is an effortless way to pep up cheap mincemeat. If you like to eat your mince pies warm, reheat them for about 7 minutes in an oven preheated to 180C/160C Fan/Gas 4. Alternatively reheat them in a microwave in 10–20 second bursts (depending on how powerful your microwave is). Once cooked and cooled, mince pies freeze well. Very handy if you need a batch for a party. Double wrap in foil or cling film before freezing. Allow to thaw at room temperature and reheat as directed above (the oven works best if reheating a big batch)."
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} | b333e03aaa2b4b0d2729daae93935f193f7497822df8dfcb0d274fd344145e64 | Mary Berry's yule log recipe
In step 2, when whisking the eggs and sugar, you are looking to get to the 'ribbon' stage. This is when the mixture is pale in colour, thick and voluminous. When you lift out the whisk it should leave a ribbon-like trail on the surface of the mixture that briefly holds its shape before slowly merging back in. When folding in the flour and cocoa powder, go easy so you keep as much air in the cake mixture as possible (this will give you a light fluffy sponge). You will know it's ready when the mixture is a uniform colour without any streaks of cocoa powder. When heating the cream for the ganache, it should be very warm but not so hot that you can't touch it. It only needs to be hot enough to melt the chocolate and as Mary says "remember that chocolate will melt in a child's pocket". If the cream is too hot there's a greater risk of the chocolate seizing or loosing its gloss. Don't worry if the sponge cracks a little as you reroll it – it will be covered with ganache later. The cake is filled with fresh cream so will only keep for a few days and should be stored in the fridge if making in advance. | {
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"title": "Mary Berry's yule log recipe",
"content": "In step 2, when whisking the eggs and sugar, you are looking to get to the 'ribbon' stage. This is when the mixture is pale in colour, thick and voluminous. When you lift out the whisk it should leave a ribbon-like trail on the surface of the mixture that briefly holds its shape before slowly merging back in. When folding in the flour and cocoa powder, go easy so you keep as much air in the cake mixture as possible (this will give you a light fluffy sponge). You will know it's ready when the mixture is a uniform colour without any streaks of cocoa powder. When heating the cream for the ganache, it should be very warm but not so hot that you can't touch it. It only needs to be hot enough to melt the chocolate and as Mary says \"remember that chocolate will melt in a child's pocket\". If the cream is too hot there's a greater risk of the chocolate seizing or loosing its gloss. Don't worry if the sponge cracks a little as you reroll it – it will be covered with ganache later. The cake is filled with fresh cream so will only keep for a few days and should be stored in the fridge if making in advance."
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} | b56057414db1c6818e3049d003ab9ec7accd56d6f917c282f8de6a092462d654 | Christmas tiramisu recipe
An average of 4.2 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/quicktiramisu_89473_16x9.jpg Need a last-minute pudding on the Christmas table? Try using up that panettone in a quick make-ahead tiramisu that requires no cooking. 4 shots espresso, or a four-cup cafetiere of strong coffee2 tbsp caster sugar50ml/2fl oz amaretto liqueur, or to taste1 ready-made panettone, cut into1cm/½in thick slices500g/1lb 2oz mascarpone 1 vanilla pod, split, seeds scraped out150g/5oz icing sugar200ml/7fl oz double cream, whipped until soft peaks form when the whisk is removedcocoa power, for dustingdark chocolate, grated, to garnish 4 shots espresso, or a four-cup cafetiere of strong coffee 2 tbsp caster sugar 50ml/2fl oz amaretto liqueur, or to taste 1 ready-made panettone, cut into1cm/½in thick slices 500g/1lb 2oz mascarpone 1 vanilla pod, split, seeds scraped out 150g/5oz icing sugar 200ml/7fl oz double cream, whipped until soft peaks form when the whisk is removed cocoa power, for dusting dark chocolate, grated, to garnish Method Mix the espresso, caster sugar and amaretto, to taste, in a large bowl. Add the panettone slices to the coffee mixture and set aside. Place the mascarpone, vanilla seeds and icing sugar into a separate bowl and mix together. Fold in the whipped double cream.Place pieces of soaked panettone into a large serving dish to line the bottom. Spread half the mascarpone and cream mixture across the soaked panettone slices, then place another layer of panettone slices on top.Spoon more cream over the top and sprinkle with the cocoa powder. Transfer to the fridge to chill for up to 2 hours. To serve, sprinkle with gratings of dark chocolate. Mix the espresso, caster sugar and amaretto, to taste, in a large bowl. Add the panettone slices to the coffee mixture and set aside. Mix the espresso, caster sugar and amaretto, to taste, in a large bowl. Add the panettone slices to the coffee mixture and set aside. Place the mascarpone, vanilla seeds and icing sugar into a separate bowl and mix together. Fold in the whipped double cream. Place the mascarpone, vanilla seeds and icing sugar into a separate bowl and mix together. Fold in the whipped double cream. Place pieces of soaked panettone into a large serving dish to line the bottom. Spread half the mascarpone and cream mixture across the soaked panettone slices, then place another layer of panettone slices on top. Place pieces of soaked panettone into a large serving dish to line the bottom. Spread half the mascarpone and cream mixture across the soaked panettone slices, then place another layer of panettone slices on top. Spoon more cream over the top and sprinkle with the cocoa powder. Transfer to the fridge to chill for up to 2 hours. To serve, sprinkle with gratings of dark chocolate. Spoon more cream over the top and sprinkle with the cocoa powder. Transfer to the fridge to chill for up to 2 hours. To serve, sprinkle with gratings of dark chocolate. | {
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"title": "Christmas tiramisu recipe",
"content": "An average of 4.2 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/quicktiramisu_89473_16x9.jpg Need a last-minute pudding on the Christmas table? Try using up that panettone in a quick make-ahead tiramisu that requires no cooking. 4 shots espresso, or a four-cup cafetiere of strong coffee2 tbsp caster sugar50ml/2fl oz amaretto liqueur, or to taste1 ready-made panettone, cut into1cm/½in thick slices500g/1lb 2oz mascarpone 1 vanilla pod, split, seeds scraped out150g/5oz icing sugar200ml/7fl oz double cream, whipped until soft peaks form when the whisk is removedcocoa power, for dustingdark chocolate, grated, to garnish 4 shots espresso, or a four-cup cafetiere of strong coffee 2 tbsp caster sugar 50ml/2fl oz amaretto liqueur, or to taste 1 ready-made panettone, cut into1cm/½in thick slices 500g/1lb 2oz mascarpone 1 vanilla pod, split, seeds scraped out 150g/5oz icing sugar 200ml/7fl oz double cream, whipped until soft peaks form when the whisk is removed cocoa power, for dusting dark chocolate, grated, to garnish Method Mix the espresso, caster sugar and amaretto, to taste, in a large bowl. Add the panettone slices to the coffee mixture and set aside. Place the mascarpone, vanilla seeds and icing sugar into a separate bowl and mix together. Fold in the whipped double cream.Place pieces of soaked panettone into a large serving dish to line the bottom. Spread half the mascarpone and cream mixture across the soaked panettone slices, then place another layer of panettone slices on top.Spoon more cream over the top and sprinkle with the cocoa powder. Transfer to the fridge to chill for up to 2 hours. To serve, sprinkle with gratings of dark chocolate. Mix the espresso, caster sugar and amaretto, to taste, in a large bowl. Add the panettone slices to the coffee mixture and set aside. Mix the espresso, caster sugar and amaretto, to taste, in a large bowl. Add the panettone slices to the coffee mixture and set aside. Place the mascarpone, vanilla seeds and icing sugar into a separate bowl and mix together. Fold in the whipped double cream. Place the mascarpone, vanilla seeds and icing sugar into a separate bowl and mix together. Fold in the whipped double cream. Place pieces of soaked panettone into a large serving dish to line the bottom. Spread half the mascarpone and cream mixture across the soaked panettone slices, then place another layer of panettone slices on top. Place pieces of soaked panettone into a large serving dish to line the bottom. Spread half the mascarpone and cream mixture across the soaked panettone slices, then place another layer of panettone slices on top. Spoon more cream over the top and sprinkle with the cocoa powder. Transfer to the fridge to chill for up to 2 hours. To serve, sprinkle with gratings of dark chocolate. Spoon more cream over the top and sprinkle with the cocoa powder. Transfer to the fridge to chill for up to 2 hours. To serve, sprinkle with gratings of dark chocolate."
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} | c739fe80141fbb05c8407a487865735d21c441616402928bd590840bf78864c3 | Italian Christmas pudding cake recipe
An average of 4.9 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/italian_christmas_20000_16x9.jpg There seem to be many steps here. This conceals the fact that this Christmas dessert is ludicrously, dazzlingly easy to make. It doesn’t require cooking or technical brilliance: it is merely an assembly job. Not that you need to be advertising this fact to appreciative eaters. 625g/1lb 6oz panettone (or pandoro)6 tbsp Tuaca liqueur (or rum, brandy or Marsala)2 free-range eggs, at room temperature75g/2½oz caster sugar500g/1lb 2oz mascarpone, at room temperature250ml/9fl oz double cream, at room temperature125ml/4½fl oz Marsala75g/2¾oz marrons glacés, chopped (optional)125g/4½oz mini chocolate chips or finely chopped chocolate100g/3½oz pistachios, chopped2 tbsp pomegranate seeds 625g/1lb 6oz panettone (or pandoro) 6 tbsp Tuaca liqueur (or rum, brandy or Marsala) 2 free-range eggs, at room temperature 75g/2½oz caster sugar 500g/1lb 2oz mascarpone, at room temperature 250ml/9fl oz double cream, at room temperature 125ml/4½fl oz Marsala 75g/2¾oz marrons glacés, chopped (optional) 125g/4½oz mini chocolate chips or finely chopped chocolate 100g/3½oz pistachios, chopped 2 tbsp pomegranate seeds Method Using a serrated knife, cut the panettone roughly into 1cm slices, then use about a third of these to line the bottom of a 23cm/9in springform cake tin. Tear off pieces to fit so that there are no gaps: panettone is fabulously soft and mouldable, so this isn’t a hard job. Drizzle two tablespoons of the Tuaca (or other liqueur) over it so that the panettone lining is dampened. It looks like a beautiful golden patchwork made out of cake.Now get on with the luscious filling. Whisk – using a freestanding electric mixer for ease- the eggs and sugar until very frothy and increased in volume and lightness.More slowly, whisk in the mascarpone and double cream, then gradually whisk in the Marsala and carry on whisking until the mixture is thick and spreadable. Remove 250ml (a good cupful) to a bowl or other container, cover and put in the fridge: this is for the top layer, which is not added until you serve the cake.Crumble the marrons glacés into the big bowl of mascarpone cream mixture, followed by 100g of the chocolate chips and 75g of the chopped pistachios, and fold in. Use half of this creamy filling to top the panettone layer that is lining the cake tin.Use another third of the panettone slices to cover the cream filling, again leaving no holes for the cream to escape through. Dampen with another two tablespoons of liqueur.Spoon on the other half of the cream mixture and spread it evenly. Then top with a third and final layer of the panettone, covering the cream as before, and drizzle over it the last two tablespoons of liqueur. Cover tightly with cling film, pressing down on the top a little, and put in the fridge overnight or for up to two days.When you are ready to serve, take the cake out of the fridge, unmould and sit it on a flat plate or cake stand, then spread with the reserved mascarpone mixture. Don’t try to lift the cake off the base as the panettone slices at the bottom are too delectably damp.Scatter the top – and all around the cake, if wished – with the remaining chocolate chips and chopped pistachios and your pomegranate jewels. These sprinklings also provide beauteous camouflage for any less than aesthetically uplifting edges of the springform base which may be visible. Using a serrated knife, cut the panettone roughly into 1cm slices, then use about a third of these to line the bottom of a 23cm/9in springform cake tin. Tear off pieces to fit so that there are no gaps: panettone is fabulously soft and mouldable, so this isn’t a hard job. Drizzle two tablespoons of the Tuaca (or other liqueur) over it so that the panettone lining is dampened. It looks like a beautiful golden patchwork made out of cake. Using a serrated knife, cut the panettone roughly into 1cm slices, then use about a third of these to line the bottom of a 23cm/9in springform cake tin. Tear off pieces to fit so that there are no gaps: panettone is fabulously soft and mouldable, so this isn’t a hard job. Drizzle two tablespoons of the Tuaca (or other liqueur) over it so that the panettone lining is dampened. It looks like a beautiful golden patchwork made out of cake. Now get on with the luscious filling. Whisk – using a freestanding electric mixer for ease- the eggs and sugar until very frothy and increased in volume and lightness. Now get on with the luscious filling. Whisk – using a freestanding electric mixer for ease- the eggs and sugar until very frothy and increased in volume and lightness. More slowly, whisk in the mascarpone and double cream, then gradually whisk in the Marsala and carry on whisking until the mixture is thick and spreadable. Remove 250ml (a good cupful) to a bowl or other container, cover and put in the fridge: this is for the top layer, which is not added until you serve the cake. More slowly, whisk in the mascarpone and double cream, then gradually whisk in the Marsala and carry on whisking until the mixture is thick and spreadable. Remove 250ml (a good cupful) to a bowl or other container, cover and put in the fridge: this is for the top layer, which is not added until you serve the cake. Crumble the marrons glacés into the big bowl of mascarpone cream mixture, followed by 100g of the chocolate chips and 75g of the chopped pistachios, and fold in. Use half of this creamy filling to top the panettone layer that is lining the cake tin. Crumble the marrons glacés into the big bowl of mascarpone cream mixture, followed by 100g of the chocolate chips and 75g of the chopped pistachios, and fold in. Use half of this creamy filling to top the panettone layer that is lining the cake tin. Use another third of the panettone slices to cover the cream filling, again leaving no holes for the cream to escape through. Dampen with another two tablespoons of liqueur. Use another third of the panettone slices to cover the cream filling, again leaving no holes for the cream to escape through. Dampen with another two tablespoons of liqueur. Spoon on the other half of the cream mixture and spread it evenly. Then top with a third and final layer of the panettone, covering the cream as before, and drizzle over it the last two tablespoons of liqueur. Cover tightly with cling film, pressing down on the top a little, and put in the fridge overnight or for up to two days. Spoon on the other half of the cream mixture and spread it evenly. Then top with a third and final layer of the panettone, covering the cream as before, and drizzle over it the last two tablespoons of liqueur. Cover tightly with cling film, pressing down on the top a little, and put in the fridge overnight or for up to two days. When you are ready to serve, take the cake out of the fridge, unmould and sit it on a flat plate or cake stand, then spread with the reserved mascarpone mixture. Don’t try to lift the cake off the base as the panettone slices at the bottom are too delectably damp. When you are ready to serve, take the cake out of the fridge, unmould and sit it on a flat plate or cake stand, then spread with the reserved mascarpone mixture. Don’t try to lift the cake off the base as the panettone slices at the bottom are too delectably damp. Scatter the top – and all around the cake, if wished – with the remaining chocolate chips and chopped pistachios and your pomegranate jewels. These sprinklings also provide beauteous camouflage for any less than aesthetically uplifting edges of the springform base which may be visible. Scatter the top – and all around the cake, if wished – with the remaining chocolate chips and chopped pistachios and your pomegranate jewels. These sprinklings also provide beauteous camouflage for any less than aesthetically uplifting edges of the springform base which may be visible. Recipe tips This cake can be made ahead to the end of step 7. It will keep in the fridge for 2 days. Serve as directed in the recipe. The cake can also be frozen for up to 3 months. Spread the reserved layer of mascarpone cream on top of the cake and chill for 6 hours. Unmould the cake, leaving it on its base and open-freeze until solid. Wrap in a double layer of clingfilm and a layer of foil then return it to the freezer. Unwrap and defrost on a serving dish overnight in the fridge, sprinkling with chocolate chips, pistachios and pomegranate seeds before serving. Leftovers should be kept refrigerated and eaten within 4 days of making, or within 2 days of defrosting if frozen. | {
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"url": "http://www.bbc.co.uk/food/recipes/italian_christmas_20000",
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"processing_date": "2025-09-05T00:00:00",
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"title": "Italian Christmas pudding cake recipe",
"content": "An average of 4.9 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/italian_christmas_20000_16x9.jpg There seem to be many steps here. This conceals the fact that this Christmas dessert is ludicrously, dazzlingly easy to make. It doesn’t require cooking or technical brilliance: it is merely an assembly job. Not that you need to be advertising this fact to appreciative eaters. 625g/1lb 6oz panettone (or pandoro)6 tbsp Tuaca liqueur (or rum, brandy or Marsala)2 free-range eggs, at room temperature75g/2½oz caster sugar500g/1lb 2oz mascarpone, at room temperature250ml/9fl oz double cream, at room temperature125ml/4½fl oz Marsala75g/2¾oz marrons glacés, chopped (optional)125g/4½oz mini chocolate chips or finely chopped chocolate100g/3½oz pistachios, chopped2 tbsp pomegranate seeds 625g/1lb 6oz panettone (or pandoro) 6 tbsp Tuaca liqueur (or rum, brandy or Marsala) 2 free-range eggs, at room temperature 75g/2½oz caster sugar 500g/1lb 2oz mascarpone, at room temperature 250ml/9fl oz double cream, at room temperature 125ml/4½fl oz Marsala 75g/2¾oz marrons glacés, chopped (optional) 125g/4½oz mini chocolate chips or finely chopped chocolate 100g/3½oz pistachios, chopped 2 tbsp pomegranate seeds Method Using a serrated knife, cut the panettone roughly into 1cm slices, then use about a third of these to line the bottom of a 23cm/9in springform cake tin. Tear off pieces to fit so that there are no gaps: panettone is fabulously soft and mouldable, so this isn’t a hard job. Drizzle two tablespoons of the Tuaca (or other liqueur) over it so that the panettone lining is dampened. It looks like a beautiful golden patchwork made out of cake.Now get on with the luscious filling. Whisk – using a freestanding electric mixer for ease- the eggs and sugar until very frothy and increased in volume and lightness.More slowly, whisk in the mascarpone and double cream, then gradually whisk in the Marsala and carry on whisking until the mixture is thick and spreadable. Remove 250ml (a good cupful) to a bowl or other container, cover and put in the fridge: this is for the top layer, which is not added until you serve the cake.Crumble the marrons glacés into the big bowl of mascarpone cream mixture, followed by 100g of the chocolate chips and 75g of the chopped pistachios, and fold in. Use half of this creamy filling to top the panettone layer that is lining the cake tin.Use another third of the panettone slices to cover the cream filling, again leaving no holes for the cream to escape through. Dampen with another two tablespoons of liqueur.Spoon on the other half of the cream mixture and spread it evenly. Then top with a third and final layer of the panettone, covering the cream as before, and drizzle over it the last two tablespoons of liqueur. Cover tightly with cling film, pressing down on the top a little, and put in the fridge overnight or for up to two days.When you are ready to serve, take the cake out of the fridge, unmould and sit it on a flat plate or cake stand, then spread with the reserved mascarpone mixture. Don’t try to lift the cake off the base as the panettone slices at the bottom are too delectably damp.Scatter the top – and all around the cake, if wished – with the remaining chocolate chips and chopped pistachios and your pomegranate jewels. These sprinklings also provide beauteous camouflage for any less than aesthetically uplifting edges of the springform base which may be visible. Using a serrated knife, cut the panettone roughly into 1cm slices, then use about a third of these to line the bottom of a 23cm/9in springform cake tin. Tear off pieces to fit so that there are no gaps: panettone is fabulously soft and mouldable, so this isn’t a hard job. Drizzle two tablespoons of the Tuaca (or other liqueur) over it so that the panettone lining is dampened. It looks like a beautiful golden patchwork made out of cake. Using a serrated knife, cut the panettone roughly into 1cm slices, then use about a third of these to line the bottom of a 23cm/9in springform cake tin. Tear off pieces to fit so that there are no gaps: panettone is fabulously soft and mouldable, so this isn’t a hard job. Drizzle two tablespoons of the Tuaca (or other liqueur) over it so that the panettone lining is dampened. It looks like a beautiful golden patchwork made out of cake. Now get on with the luscious filling. Whisk – using a freestanding electric mixer for ease- the eggs and sugar until very frothy and increased in volume and lightness. Now get on with the luscious filling. Whisk – using a freestanding electric mixer for ease- the eggs and sugar until very frothy and increased in volume and lightness. More slowly, whisk in the mascarpone and double cream, then gradually whisk in the Marsala and carry on whisking until the mixture is thick and spreadable. Remove 250ml (a good cupful) to a bowl or other container, cover and put in the fridge: this is for the top layer, which is not added until you serve the cake. More slowly, whisk in the mascarpone and double cream, then gradually whisk in the Marsala and carry on whisking until the mixture is thick and spreadable. Remove 250ml (a good cupful) to a bowl or other container, cover and put in the fridge: this is for the top layer, which is not added until you serve the cake. Crumble the marrons glacés into the big bowl of mascarpone cream mixture, followed by 100g of the chocolate chips and 75g of the chopped pistachios, and fold in. Use half of this creamy filling to top the panettone layer that is lining the cake tin. Crumble the marrons glacés into the big bowl of mascarpone cream mixture, followed by 100g of the chocolate chips and 75g of the chopped pistachios, and fold in. Use half of this creamy filling to top the panettone layer that is lining the cake tin. Use another third of the panettone slices to cover the cream filling, again leaving no holes for the cream to escape through. Dampen with another two tablespoons of liqueur. Use another third of the panettone slices to cover the cream filling, again leaving no holes for the cream to escape through. Dampen with another two tablespoons of liqueur. Spoon on the other half of the cream mixture and spread it evenly. Then top with a third and final layer of the panettone, covering the cream as before, and drizzle over it the last two tablespoons of liqueur. Cover tightly with cling film, pressing down on the top a little, and put in the fridge overnight or for up to two days. Spoon on the other half of the cream mixture and spread it evenly. Then top with a third and final layer of the panettone, covering the cream as before, and drizzle over it the last two tablespoons of liqueur. Cover tightly with cling film, pressing down on the top a little, and put in the fridge overnight or for up to two days. When you are ready to serve, take the cake out of the fridge, unmould and sit it on a flat plate or cake stand, then spread with the reserved mascarpone mixture. Don’t try to lift the cake off the base as the panettone slices at the bottom are too delectably damp. When you are ready to serve, take the cake out of the fridge, unmould and sit it on a flat plate or cake stand, then spread with the reserved mascarpone mixture. Don’t try to lift the cake off the base as the panettone slices at the bottom are too delectably damp. Scatter the top – and all around the cake, if wished – with the remaining chocolate chips and chopped pistachios and your pomegranate jewels. These sprinklings also provide beauteous camouflage for any less than aesthetically uplifting edges of the springform base which may be visible. Scatter the top – and all around the cake, if wished – with the remaining chocolate chips and chopped pistachios and your pomegranate jewels. These sprinklings also provide beauteous camouflage for any less than aesthetically uplifting edges of the springform base which may be visible. Recipe tips This cake can be made ahead to the end of step 7. It will keep in the fridge for 2 days. Serve as directed in the recipe. The cake can also be frozen for up to 3 months. Spread the reserved layer of mascarpone cream on top of the cake and chill for 6 hours. Unmould the cake, leaving it on its base and open-freeze until solid. Wrap in a double layer of clingfilm and a layer of foil then return it to the freezer. Unwrap and defrost on a serving dish overnight in the fridge, sprinkling with chocolate chips, pistachios and pomegranate seeds before serving. Leftovers should be kept refrigerated and eaten within 4 days of making, or within 2 days of defrosting if frozen."
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} | 15b456dc729d25633582d2e427abdbcab6846ba3a30e98854d61fe1b3e14610a | Christmas pudding trifle recipe
An average of 4.5 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/christmas_pudding_trifle_58574_16x9.jpg Christmas pudding trifle turns leftovers into a showstopper with just a few simple ingredients! 400g/14oz leftover Christmas pudding (about half a large pudding)2 tbsp dry sherry400g tin pear halves in juice500g/1lb 2oz ready-made custard150g/5½oz mascarpone300ml/10fl oz whipping or double cream1 square of dark chocolatehandful of flaked almonds (optional) 400g/14oz leftover Christmas pudding (about half a large pudding) 2 tbsp dry sherry 400g tin pear halves in juice 500g/1lb 2oz ready-made custard 150g/5½oz mascarpone 300ml/10fl oz whipping or double cream 1 square of dark chocolate handful of flaked almonds (optional) Method Break the Christmas pudding into chunks and place in the bottom of a trifle bowl in an even layer. Sprinkle over the sherry and 1 tablespoon of the pear juice. Drain the pears and cut each one down the middle, then layer them on top of the cake. Beat together the custard and mascarpone and spoon on top of the pears. Whisk the cream until soft peaks form, then spoon it onto the custard. Finely grate over the chocolate and sprinkle over the flaked almonds, if using. Break the Christmas pudding into chunks and place in the bottom of a trifle bowl in an even layer. Sprinkle over the sherry and 1 tablespoon of the pear juice. Break the Christmas pudding into chunks and place in the bottom of a trifle bowl in an even layer. Sprinkle over the sherry and 1 tablespoon of the pear juice. Drain the pears and cut each one down the middle, then layer them on top of the cake. Drain the pears and cut each one down the middle, then layer them on top of the cake. Beat together the custard and mascarpone and spoon on top of the pears. Beat together the custard and mascarpone and spoon on top of the pears. Whisk the cream until soft peaks form, then spoon it onto the custard. Finely grate over the chocolate and sprinkle over the flaked almonds, if using. Whisk the cream until soft peaks form, then spoon it onto the custard. Finely grate over the chocolate and sprinkle over the flaked almonds, if using. | {
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"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/christmas_pudding_trifle_58574",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Christmas pudding trifle recipe",
"content": "An average of 4.5 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/christmas_pudding_trifle_58574_16x9.jpg Christmas pudding trifle turns leftovers into a showstopper with just a few simple ingredients! 400g/14oz leftover Christmas pudding (about half a large pudding)2 tbsp dry sherry400g tin pear halves in juice500g/1lb 2oz ready-made custard150g/5½oz mascarpone300ml/10fl oz whipping or double cream1 square of dark chocolatehandful of flaked almonds (optional) 400g/14oz leftover Christmas pudding (about half a large pudding) 2 tbsp dry sherry 400g tin pear halves in juice 500g/1lb 2oz ready-made custard 150g/5½oz mascarpone 300ml/10fl oz whipping or double cream 1 square of dark chocolate handful of flaked almonds (optional) Method Break the Christmas pudding into chunks and place in the bottom of a trifle bowl in an even layer. Sprinkle over the sherry and 1 tablespoon of the pear juice. Drain the pears and cut each one down the middle, then layer them on top of the cake. Beat together the custard and mascarpone and spoon on top of the pears. Whisk the cream until soft peaks form, then spoon it onto the custard. Finely grate over the chocolate and sprinkle over the flaked almonds, if using. Break the Christmas pudding into chunks and place in the bottom of a trifle bowl in an even layer. Sprinkle over the sherry and 1 tablespoon of the pear juice. Break the Christmas pudding into chunks and place in the bottom of a trifle bowl in an even layer. Sprinkle over the sherry and 1 tablespoon of the pear juice. Drain the pears and cut each one down the middle, then layer them on top of the cake. Drain the pears and cut each one down the middle, then layer them on top of the cake. Beat together the custard and mascarpone and spoon on top of the pears. Beat together the custard and mascarpone and spoon on top of the pears. Whisk the cream until soft peaks form, then spoon it onto the custard. Finely grate over the chocolate and sprinkle over the flaked almonds, if using. Whisk the cream until soft peaks form, then spoon it onto the custard. Finely grate over the chocolate and sprinkle over the flaked almonds, if using."
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} | e936b9640e529ef2c80886e81fe44c1d78454e39bc0b34e10d574a2320fa7d83 | Kedgeree recipe
An average of 4.8 out of 5 stars from 158 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/really_good_kedgeree_75198_16x9.jpg Spicy and delicious, this kedgeree is dead easy to make and perfect for a big family brunch. Some people love peas in a kedgeree and some don’t – it’s up to you. It tastes great either way. Each serving provides 272 kcal, 25g protein, 13g carbohydrate (of which 1.9g sugars), 13.6g fat (of which 6.9g saturates), 1.6g fibre and 1.07g salt. 475g/1lb 1oz undyed smoked haddock fillet, cut in half 2 bay leaves200g/7oz basmati rice, rinsed in cold water and drained4 free-range eggs100g/3½oz frozen peas (optional)40g/1½oz butter1 tbsp sunflower oil1 onion, finely chopped1 heaped tbsp medium curry powder3 tbsp double creamfreshly ground black pepper3 tbsp chopped fresh flatleaf parsley½ lemon, juice only 475g/1lb 1oz undyed smoked haddock fillet, cut in half 2 bay leaves 200g/7oz basmati rice, rinsed in cold water and drained 4 free-range eggs 100g/3½oz frozen peas (optional) 40g/1½oz butter 1 tbsp sunflower oil 1 onion, finely chopped 1 heaped tbsp medium curry powder 3 tbsp double cream freshly ground black pepper 3 tbsp chopped fresh flatleaf parsley ½ lemon, juice only Method Place the haddock in a large frying pan, skin-side up. Pour over 500ml/18fl oz water, add the bay leaves and bring the water to a gentle simmer. Cook the fish for 8–10 minutes until it is just done and flakes easily. Drain in a colander set over a bowl, reserving the cooking liquid, and discard the bay leaves.Pour the cooking liquid into a saucepan and stir in the rice. Cover with a lid and bring to the boil. Reduce the heat and simmer the rice very gently for 10 minutes. Turn off the heat and leave the rice covered for 3–5 minutes more. By this time it should have absorbed all the fish liquor.While the rice is cooking, bring a small saucepan of water to the boil. Add the eggs and cook for 8 minutes. Drain in a sieve under cold running water and, when cool enough to handle, peel them carefully and set aside. Cook the peas, if using, in a small saucepan of boiling water and drain.Melt the butter with the oil in a large frying pan and cook the onion over a low heat for 5 minutes until well softened, stirring occasionally. Add the curry powder and cook for another 3 minutes, stirring constantly. Tip the cooked rice into the pan and stir into the onions. Add the peas, cream, parsley and a few twists of ground black pepper.Flake the fish into chunky pieces and add these to the pan. Gently stir in the lemon juice and cook for 1–2 minutes. Cut the boiled eggs into quarters and place them on top of the rice. Cover the pan with a lid and heat through for 2–3 minutes or until the eggs are warm, then serve. Place the haddock in a large frying pan, skin-side up. Pour over 500ml/18fl oz water, add the bay leaves and bring the water to a gentle simmer. Place the haddock in a large frying pan, skin-side up. Pour over 500ml/18fl oz water, add the bay leaves and bring the water to a gentle simmer. Cook the fish for 8–10 minutes until it is just done and flakes easily. Drain in a colander set over a bowl, reserving the cooking liquid, and discard the bay leaves. Cook the fish for 8–10 minutes until it is just done and flakes easily. Drain in a colander set over a bowl, reserving the cooking liquid, and discard the bay leaves. Pour the cooking liquid into a saucepan and stir in the rice. Cover with a lid and bring to the boil. Reduce the heat and simmer the rice very gently for 10 minutes. Turn off the heat and leave the rice covered for 3–5 minutes more. By this time it should have absorbed all the fish liquor. Pour the cooking liquid into a saucepan and stir in the rice. Cover with a lid and bring to the boil. Reduce the heat and simmer the rice very gently for 10 minutes. Turn off the heat and leave the rice covered for 3–5 minutes more. By this time it should have absorbed all the fish liquor. While the rice is cooking, bring a small saucepan of water to the boil. Add the eggs and cook for 8 minutes. Drain in a sieve under cold running water and, when cool enough to handle, peel them carefully and set aside. While the rice is cooking, bring a small saucepan of water to the boil. Add the eggs and cook for 8 minutes. Drain in a sieve under cold running water and, when cool enough to handle, peel them carefully and set aside. Cook the peas, if using, in a small saucepan of boiling water and drain. Cook the peas, if using, in a small saucepan of boiling water and drain. Melt the butter with the oil in a large frying pan and cook the onion over a low heat for 5 minutes until well softened, stirring occasionally. Melt the butter with the oil in a large frying pan and cook the onion over a low heat for 5 minutes until well softened, stirring occasionally. Add the curry powder and cook for another 3 minutes, stirring constantly. Add the curry powder and cook for another 3 minutes, stirring constantly. Tip the cooked rice into the pan and stir into the onions. Add the peas, cream, parsley and a few twists of ground black pepper. Tip the cooked rice into the pan and stir into the onions. Add the peas, cream, parsley and a few twists of ground black pepper. Flake the fish into chunky pieces and add these to the pan. Gently stir in the lemon juice and cook for 1–2 minutes. Flake the fish into chunky pieces and add these to the pan. Gently stir in the lemon juice and cook for 1–2 minutes. Cut the boiled eggs into quarters and place them on top of the rice. Cover the pan with a lid and heat through for 2–3 minutes or until the eggs are warm, then serve. Cut the boiled eggs into quarters and place them on top of the rice. Cover the pan with a lid and heat through for 2–3 minutes or until the eggs are warm, then serve. Recipe tips If not serving immediately, tip the kedgeree into a warm dish and dot with a few cubes of butter. Cover with kitchen foil and keep warm in a low oven for up to 20 minutes before serving. To make this dish using hot smoked salmon, you will not have to poach the fish as in step 1. Instead, swap in 500ml/18fl oz light chicken stock in place of the cooking liquid from the fish. Flake the hot smoked salmon into chunks and stir into the rice with the peas. | {
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"title": "Kedgeree recipe",
"content": "An average of 4.8 out of 5 stars from 158 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/really_good_kedgeree_75198_16x9.jpg Spicy and delicious, this kedgeree is dead easy to make and perfect for a big family brunch. Some people love peas in a kedgeree and some don’t – it’s up to you. It tastes great either way. Each serving provides 272 kcal, 25g protein, 13g carbohydrate (of which 1.9g sugars), 13.6g fat (of which 6.9g saturates), 1.6g fibre and 1.07g salt. 475g/1lb 1oz undyed smoked haddock fillet, cut in half 2 bay leaves200g/7oz basmati rice, rinsed in cold water and drained4 free-range eggs100g/3½oz frozen peas (optional)40g/1½oz butter1 tbsp sunflower oil1 onion, finely chopped1 heaped tbsp medium curry powder3 tbsp double creamfreshly ground black pepper3 tbsp chopped fresh flatleaf parsley½ lemon, juice only 475g/1lb 1oz undyed smoked haddock fillet, cut in half 2 bay leaves 200g/7oz basmati rice, rinsed in cold water and drained 4 free-range eggs 100g/3½oz frozen peas (optional) 40g/1½oz butter 1 tbsp sunflower oil 1 onion, finely chopped 1 heaped tbsp medium curry powder 3 tbsp double cream freshly ground black pepper 3 tbsp chopped fresh flatleaf parsley ½ lemon, juice only Method Place the haddock in a large frying pan, skin-side up. Pour over 500ml/18fl oz water, add the bay leaves and bring the water to a gentle simmer. Cook the fish for 8–10 minutes until it is just done and flakes easily. Drain in a colander set over a bowl, reserving the cooking liquid, and discard the bay leaves.Pour the cooking liquid into a saucepan and stir in the rice. Cover with a lid and bring to the boil. Reduce the heat and simmer the rice very gently for 10 minutes. Turn off the heat and leave the rice covered for 3–5 minutes more. By this time it should have absorbed all the fish liquor.While the rice is cooking, bring a small saucepan of water to the boil. Add the eggs and cook for 8 minutes. Drain in a sieve under cold running water and, when cool enough to handle, peel them carefully and set aside. Cook the peas, if using, in a small saucepan of boiling water and drain.Melt the butter with the oil in a large frying pan and cook the onion over a low heat for 5 minutes until well softened, stirring occasionally. Add the curry powder and cook for another 3 minutes, stirring constantly. Tip the cooked rice into the pan and stir into the onions. Add the peas, cream, parsley and a few twists of ground black pepper.Flake the fish into chunky pieces and add these to the pan. Gently stir in the lemon juice and cook for 1–2 minutes. Cut the boiled eggs into quarters and place them on top of the rice. Cover the pan with a lid and heat through for 2–3 minutes or until the eggs are warm, then serve. Place the haddock in a large frying pan, skin-side up. Pour over 500ml/18fl oz water, add the bay leaves and bring the water to a gentle simmer. Place the haddock in a large frying pan, skin-side up. Pour over 500ml/18fl oz water, add the bay leaves and bring the water to a gentle simmer. Cook the fish for 8–10 minutes until it is just done and flakes easily. Drain in a colander set over a bowl, reserving the cooking liquid, and discard the bay leaves. Cook the fish for 8–10 minutes until it is just done and flakes easily. Drain in a colander set over a bowl, reserving the cooking liquid, and discard the bay leaves. Pour the cooking liquid into a saucepan and stir in the rice. Cover with a lid and bring to the boil. Reduce the heat and simmer the rice very gently for 10 minutes. Turn off the heat and leave the rice covered for 3–5 minutes more. By this time it should have absorbed all the fish liquor. Pour the cooking liquid into a saucepan and stir in the rice. Cover with a lid and bring to the boil. Reduce the heat and simmer the rice very gently for 10 minutes. Turn off the heat and leave the rice covered for 3–5 minutes more. By this time it should have absorbed all the fish liquor. While the rice is cooking, bring a small saucepan of water to the boil. Add the eggs and cook for 8 minutes. Drain in a sieve under cold running water and, when cool enough to handle, peel them carefully and set aside. While the rice is cooking, bring a small saucepan of water to the boil. Add the eggs and cook for 8 minutes. Drain in a sieve under cold running water and, when cool enough to handle, peel them carefully and set aside. Cook the peas, if using, in a small saucepan of boiling water and drain. Cook the peas, if using, in a small saucepan of boiling water and drain. Melt the butter with the oil in a large frying pan and cook the onion over a low heat for 5 minutes until well softened, stirring occasionally. Melt the butter with the oil in a large frying pan and cook the onion over a low heat for 5 minutes until well softened, stirring occasionally. Add the curry powder and cook for another 3 minutes, stirring constantly. Add the curry powder and cook for another 3 minutes, stirring constantly. Tip the cooked rice into the pan and stir into the onions. Add the peas, cream, parsley and a few twists of ground black pepper. Tip the cooked rice into the pan and stir into the onions. Add the peas, cream, parsley and a few twists of ground black pepper. Flake the fish into chunky pieces and add these to the pan. Gently stir in the lemon juice and cook for 1–2 minutes. Flake the fish into chunky pieces and add these to the pan. Gently stir in the lemon juice and cook for 1–2 minutes. Cut the boiled eggs into quarters and place them on top of the rice. Cover the pan with a lid and heat through for 2–3 minutes or until the eggs are warm, then serve. Cut the boiled eggs into quarters and place them on top of the rice. Cover the pan with a lid and heat through for 2–3 minutes or until the eggs are warm, then serve. Recipe tips If not serving immediately, tip the kedgeree into a warm dish and dot with a few cubes of butter. Cover with kitchen foil and keep warm in a low oven for up to 20 minutes before serving. To make this dish using hot smoked salmon, you will not have to poach the fish as in step 1. Instead, swap in 500ml/18fl oz light chicken stock in place of the cooking liquid from the fish. Flake the hot smoked salmon into chunks and stir into the rice with the peas."
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} | db31e4723cd6b303c7f377b71ae9290de6ec64b5eaefc0b2de91c947e613db05 | Ultimate festive cheese toastie recipe
An average of 4.6 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ultimate_festive_cheese_62243_16x9.jpg What better way to use up the odds and ends from your cheeseboard than the ultimate festive cheese toastie? No need for a toastie maker – it’s made in a frying pan. 2–3 stalks of parsley, leaves picked, finely chopped2 spring onions, finely sliced100g/3½oz hard cheese, grated (such as strong cheddar, gruyère)75g/2¾oz soft cheese, diced (such as camembert, soft blue)4 slices firm bread (such as boule or sourdough)your favourite mustard, for spreading 2 tbsp fruity chutney (festive leftovers such as cranberry sauce or membrillo work well)50g/1¾oz butter, softenedsalt and freshly ground black pepperpickled walnuts, cornichons, thinly sliced apple, to serve (optional) 2–3 stalks of parsley, leaves picked, finely chopped 2 spring onions, finely sliced 100g/3½oz hard cheese, grated (such as strong cheddar, gruyère) 75g/2¾oz soft cheese, diced (such as camembert, soft blue) 4 slices firm bread (such as boule or sourdough) your favourite mustard, for spreading 2 tbsp fruity chutney (festive leftovers such as cranberry sauce or membrillo work well) 50g/1¾oz butter, softened salt and freshly ground black pepper pickled walnuts, cornichons, thinly sliced apple, to serve (optional) Method Tip the parsley and spring onions into a bowl with the cheeses, some pepper and a little salt. Mash together well with a fork.Spread two of the bread slices with mustard (or butter if you’re not a mustard fan), and the other two with fruity chutney. Divide the cheese mixture between the chutney-topped slices, sandwich with the others and firmly squash down. Generously butter the outsides.Heat a large frying pan over a medium–high heat. Put the sandwich in the pan and weigh it down with another heavy pan (or a couple of fish slices/spatulas topped with heavy tins). Cook for 3 minutes on each side until the outsides are crisp and golden brown, the insides oozy. Cut in half and serve with your favourite cheeseboard accompaniments, such as pickled walnuts or cornichons Tip the parsley and spring onions into a bowl with the cheeses, some pepper and a little salt. Mash together well with a fork. Tip the parsley and spring onions into a bowl with the cheeses, some pepper and a little salt. Mash together well with a fork. Spread two of the bread slices with mustard (or butter if you’re not a mustard fan), and the other two with fruity chutney. Divide the cheese mixture between the chutney-topped slices, sandwich with the others and firmly squash down. Generously butter the outsides. Spread two of the bread slices with mustard (or butter if you’re not a mustard fan), and the other two with fruity chutney. Divide the cheese mixture between the chutney-topped slices, sandwich with the others and firmly squash down. Generously butter the outsides. Heat a large frying pan over a medium–high heat. Put the sandwich in the pan and weigh it down with another heavy pan (or a couple of fish slices/spatulas topped with heavy tins). Cook for 3 minutes on each side until the outsides are crisp and golden brown, the insides oozy. Heat a large frying pan over a medium–high heat. Put the sandwich in the pan and weigh it down with another heavy pan (or a couple of fish slices/spatulas topped with heavy tins). Cook for 3 minutes on each side until the outsides are crisp and golden brown, the insides oozy. Cut in half and serve with your favourite cheeseboard accompaniments, such as pickled walnuts or cornichons Cut in half and serve with your favourite cheeseboard accompaniments, such as pickled walnuts or cornichons | {
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"content": "An average of 4.6 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ultimate_festive_cheese_62243_16x9.jpg What better way to use up the odds and ends from your cheeseboard than the ultimate festive cheese toastie? No need for a toastie maker – it’s made in a frying pan. 2–3 stalks of parsley, leaves picked, finely chopped2 spring onions, finely sliced100g/3½oz hard cheese, grated (such as strong cheddar, gruyère)75g/2¾oz soft cheese, diced (such as camembert, soft blue)4 slices firm bread (such as boule or sourdough)your favourite mustard, for spreading 2 tbsp fruity chutney (festive leftovers such as cranberry sauce or membrillo work well)50g/1¾oz butter, softenedsalt and freshly ground black pepperpickled walnuts, cornichons, thinly sliced apple, to serve (optional) 2–3 stalks of parsley, leaves picked, finely chopped 2 spring onions, finely sliced 100g/3½oz hard cheese, grated (such as strong cheddar, gruyère) 75g/2¾oz soft cheese, diced (such as camembert, soft blue) 4 slices firm bread (such as boule or sourdough) your favourite mustard, for spreading 2 tbsp fruity chutney (festive leftovers such as cranberry sauce or membrillo work well) 50g/1¾oz butter, softened salt and freshly ground black pepper pickled walnuts, cornichons, thinly sliced apple, to serve (optional) Method Tip the parsley and spring onions into a bowl with the cheeses, some pepper and a little salt. Mash together well with a fork.Spread two of the bread slices with mustard (or butter if you’re not a mustard fan), and the other two with fruity chutney. Divide the cheese mixture between the chutney-topped slices, sandwich with the others and firmly squash down. Generously butter the outsides.Heat a large frying pan over a medium–high heat. Put the sandwich in the pan and weigh it down with another heavy pan (or a couple of fish slices/spatulas topped with heavy tins). Cook for 3 minutes on each side until the outsides are crisp and golden brown, the insides oozy. Cut in half and serve with your favourite cheeseboard accompaniments, such as pickled walnuts or cornichons Tip the parsley and spring onions into a bowl with the cheeses, some pepper and a little salt. Mash together well with a fork. Tip the parsley and spring onions into a bowl with the cheeses, some pepper and a little salt. Mash together well with a fork. Spread two of the bread slices with mustard (or butter if you’re not a mustard fan), and the other two with fruity chutney. Divide the cheese mixture between the chutney-topped slices, sandwich with the others and firmly squash down. Generously butter the outsides. Spread two of the bread slices with mustard (or butter if you’re not a mustard fan), and the other two with fruity chutney. Divide the cheese mixture between the chutney-topped slices, sandwich with the others and firmly squash down. Generously butter the outsides. Heat a large frying pan over a medium–high heat. Put the sandwich in the pan and weigh it down with another heavy pan (or a couple of fish slices/spatulas topped with heavy tins). Cook for 3 minutes on each side until the outsides are crisp and golden brown, the insides oozy. Heat a large frying pan over a medium–high heat. Put the sandwich in the pan and weigh it down with another heavy pan (or a couple of fish slices/spatulas topped with heavy tins). Cook for 3 minutes on each side until the outsides are crisp and golden brown, the insides oozy. Cut in half and serve with your favourite cheeseboard accompaniments, such as pickled walnuts or cornichons Cut in half and serve with your favourite cheeseboard accompaniments, such as pickled walnuts or cornichons"
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} | 94c72d2f1fcb384a4eab630c69d17ff48256bef7cac497b9c2ac524fb2bb3f01 | Gingerbread men recipe
An average of 4.3 out of 5 stars from 422 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gingerbread_men_99096_16x9.jpg This easy gingerbread recipe is great for baking with children, and it makes a lovely homemade Christmas present. Make gingerbread men or any other shape! This recipe uses a food processor to make things super speedy, but you can also use a electric hand mixer or a good old wooden spoon. Each serving provides 161 kcal, 2g protein, 25g carbohydrates (of which 11.5g sugars), 6g fat (of which 3.5g saturates), 0.7g fibre and 0.3g salt. 350g/12oz plain flour, plus extra for rolling out1 tsp bicarbonate of soda2 tsp ground ginger1 tsp ground cinnamon125g/4½oz butter175g/6oz light soft brown sugar1 free-range egg4 tbsp golden syrup 350g/12oz plain flour, plus extra for rolling out 1 tsp bicarbonate of soda 2 tsp ground ginger 1 tsp ground cinnamon 125g/4½oz butter 175g/6oz light soft brown sugar 1 free-range egg 4 tbsp golden syrup water icing (optional), see Recipe Tipscake decorations or raisins (optional) water icing (optional), see Recipe Tips cake decorations or raisins (optional) Method Sift together the flour, bicarbonate of soda, ginger and cinnamon and pour into the bowl of a food processor. Add the butter and blend until the mix looks like breadcrumbs. Stir in the sugar. (You can rub the butter in by hand, if you don't have a food processor.)Lightly beat the egg and golden syrup together, add to the food processor and pulse until the mixture clumps together. Tip the dough out, knead briefly until smooth, wrap in cling film and leave to chill in the fridge for 15 minutes.Preheat the oven to 180C/160C Fan/Gas 4. Line two baking trays with baking paper. Roll the dough out to a 0.5cm/¼in thickness on a lightly floured surface. Using cutters, cut out the gingerbread men shapes and place on the baking tray, leaving a gap between them. Bake for 12–15 minutes, or until lightly golden-brown. Leave on the tray for 10 minutes and then move to a wire rack to finish cooling. When cooled, decorate with the writing icing and cake decorations, if using. Sift together the flour, bicarbonate of soda, ginger and cinnamon and pour into the bowl of a food processor. Add the butter and blend until the mix looks like breadcrumbs. Stir in the sugar. (You can rub the butter in by hand, if you don't have a food processor.) Sift together the flour, bicarbonate of soda, ginger and cinnamon and pour into the bowl of a food processor. Add the butter and blend until the mix looks like breadcrumbs. Stir in the sugar. (You can rub the butter in by hand, if you don't have a food processor.) Lightly beat the egg and golden syrup together, add to the food processor and pulse until the mixture clumps together. Lightly beat the egg and golden syrup together, add to the food processor and pulse until the mixture clumps together. Tip the dough out, knead briefly until smooth, wrap in cling film and leave to chill in the fridge for 15 minutes. Tip the dough out, knead briefly until smooth, wrap in cling film and leave to chill in the fridge for 15 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Line two baking trays with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Line two baking trays with baking paper. Roll the dough out to a 0.5cm/¼in thickness on a lightly floured surface. Using cutters, cut out the gingerbread men shapes and place on the baking tray, leaving a gap between them. Roll the dough out to a 0.5cm/¼in thickness on a lightly floured surface. Using cutters, cut out the gingerbread men shapes and place on the baking tray, leaving a gap between them. Bake for 12–15 minutes, or until lightly golden-brown. Leave on the tray for 10 minutes and then move to a wire rack to finish cooling. Bake for 12–15 minutes, or until lightly golden-brown. Leave on the tray for 10 minutes and then move to a wire rack to finish cooling. When cooled, decorate with the writing icing and cake decorations, if using. When cooled, decorate with the writing icing and cake decorations, if using. Recipe tips You can freeze the gingerbread dough, double wrapped in cling film, for up to 3 months. Defrost, roll and bake! The baked gingerbread men can also be frozen before icing. You can make a pipeable icing by mixing together 100g/3½oz sifted icing sugar with 4 teaspoons lemon juice. Add the lemon juice to the sugar gradually and adjust to get a good piping consistency. A sandwich bag with the corner snipped off makes a decent piping bag for kids to use to decorate your gingerbread men. A pallet knife or a metal turner/fish slice is handy for moving the gingerbread to the baking trays without stretching the dough. | {
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"content": "An average of 4.3 out of 5 stars from 422 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gingerbread_men_99096_16x9.jpg This easy gingerbread recipe is great for baking with children, and it makes a lovely homemade Christmas present. Make gingerbread men or any other shape! This recipe uses a food processor to make things super speedy, but you can also use a electric hand mixer or a good old wooden spoon. Each serving provides 161 kcal, 2g protein, 25g carbohydrates (of which 11.5g sugars), 6g fat (of which 3.5g saturates), 0.7g fibre and 0.3g salt. 350g/12oz plain flour, plus extra for rolling out1 tsp bicarbonate of soda2 tsp ground ginger1 tsp ground cinnamon125g/4½oz butter175g/6oz light soft brown sugar1 free-range egg4 tbsp golden syrup 350g/12oz plain flour, plus extra for rolling out 1 tsp bicarbonate of soda 2 tsp ground ginger 1 tsp ground cinnamon 125g/4½oz butter 175g/6oz light soft brown sugar 1 free-range egg 4 tbsp golden syrup water icing (optional), see Recipe Tipscake decorations or raisins (optional) water icing (optional), see Recipe Tips cake decorations or raisins (optional) Method Sift together the flour, bicarbonate of soda, ginger and cinnamon and pour into the bowl of a food processor. Add the butter and blend until the mix looks like breadcrumbs. Stir in the sugar. (You can rub the butter in by hand, if you don't have a food processor.)Lightly beat the egg and golden syrup together, add to the food processor and pulse until the mixture clumps together. Tip the dough out, knead briefly until smooth, wrap in cling film and leave to chill in the fridge for 15 minutes.Preheat the oven to 180C/160C Fan/Gas 4. Line two baking trays with baking paper. Roll the dough out to a 0.5cm/¼in thickness on a lightly floured surface. Using cutters, cut out the gingerbread men shapes and place on the baking tray, leaving a gap between them. Bake for 12–15 minutes, or until lightly golden-brown. Leave on the tray for 10 minutes and then move to a wire rack to finish cooling. When cooled, decorate with the writing icing and cake decorations, if using. Sift together the flour, bicarbonate of soda, ginger and cinnamon and pour into the bowl of a food processor. Add the butter and blend until the mix looks like breadcrumbs. Stir in the sugar. (You can rub the butter in by hand, if you don't have a food processor.) Sift together the flour, bicarbonate of soda, ginger and cinnamon and pour into the bowl of a food processor. Add the butter and blend until the mix looks like breadcrumbs. Stir in the sugar. (You can rub the butter in by hand, if you don't have a food processor.) Lightly beat the egg and golden syrup together, add to the food processor and pulse until the mixture clumps together. Lightly beat the egg and golden syrup together, add to the food processor and pulse until the mixture clumps together. Tip the dough out, knead briefly until smooth, wrap in cling film and leave to chill in the fridge for 15 minutes. Tip the dough out, knead briefly until smooth, wrap in cling film and leave to chill in the fridge for 15 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Line two baking trays with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Line two baking trays with baking paper. Roll the dough out to a 0.5cm/¼in thickness on a lightly floured surface. Using cutters, cut out the gingerbread men shapes and place on the baking tray, leaving a gap between them. Roll the dough out to a 0.5cm/¼in thickness on a lightly floured surface. Using cutters, cut out the gingerbread men shapes and place on the baking tray, leaving a gap between them. Bake for 12–15 minutes, or until lightly golden-brown. Leave on the tray for 10 minutes and then move to a wire rack to finish cooling. Bake for 12–15 minutes, or until lightly golden-brown. Leave on the tray for 10 minutes and then move to a wire rack to finish cooling. When cooled, decorate with the writing icing and cake decorations, if using. When cooled, decorate with the writing icing and cake decorations, if using. Recipe tips You can freeze the gingerbread dough, double wrapped in cling film, for up to 3 months. Defrost, roll and bake! The baked gingerbread men can also be frozen before icing. You can make a pipeable icing by mixing together 100g/3½oz sifted icing sugar with 4 teaspoons lemon juice. Add the lemon juice to the sugar gradually and adjust to get a good piping consistency. A sandwich bag with the corner snipped off makes a decent piping bag for kids to use to decorate your gingerbread men. A pallet knife or a metal turner/fish slice is handy for moving the gingerbread to the baking trays without stretching the dough."
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} | 3164885ac9d024410748f814bbcfd51ed66cf86c08763029f29c6a9c4014610a | Cheese fondue recipe
An average of 3.3 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheese_fondue_19650_16x9.jpg There's nothing more indulgent than cheese fondue on a cold winter's day. It's perfect for the whole family to share while sitting around a fire, and is a great way to use up leftover cheese during the festive season. 200ml/7fl oz dry white wine1 tbsp lemon juice200g/7oz gruyère, grated 200g/7oz emmental, grated 1 tbsp cornflour1 tbsp kirsch 200ml/7fl oz dry white wine 1 tbsp lemon juice 200g/7oz gruyère, grated 200g/7oz emmental, grated 1 tbsp cornflour 1 tbsp kirsch Christmas leftovers, such as pigs in blankets, stuffing balls, roast potatoes and cooked vegetables cornichons bread, cut into cubes Christmas leftovers, such as pigs in blankets, stuffing balls, roast potatoes and cooked vegetables cornichons bread, cut into cubes Method Pour the wine and lemon juice into a heavy-based pan over a medium–low heat and warm until steaming. Add both the cheeses, a handful at a time, whisking between each addition until all the cheese has been added. Continue to stir for 4–5 minutes until everything is fully melted, smooth and creamy. Mix the cornflour with the kirsch in a small bowl and stir this into the cheese mixture. Continue to cook over a low heat for a minute more until thickened and smooth.Serve immediately with cocktail sticks or skewers for dipping the Christmas leftovers, pickles and bread. Place the fondue back over a low heat if you need to warm it through again after serving. Pour the wine and lemon juice into a heavy-based pan over a medium–low heat and warm until steaming. Add both the cheeses, a handful at a time, whisking between each addition until all the cheese has been added. Continue to stir for 4–5 minutes until everything is fully melted, smooth and creamy. Pour the wine and lemon juice into a heavy-based pan over a medium–low heat and warm until steaming. Add both the cheeses, a handful at a time, whisking between each addition until all the cheese has been added. Continue to stir for 4–5 minutes until everything is fully melted, smooth and creamy. Mix the cornflour with the kirsch in a small bowl and stir this into the cheese mixture. Continue to cook over a low heat for a minute more until thickened and smooth. Mix the cornflour with the kirsch in a small bowl and stir this into the cheese mixture. Continue to cook over a low heat for a minute more until thickened and smooth. Serve immediately with cocktail sticks or skewers for dipping the Christmas leftovers, pickles and bread. Place the fondue back over a low heat if you need to warm it through again after serving. Serve immediately with cocktail sticks or skewers for dipping the Christmas leftovers, pickles and bread. Place the fondue back over a low heat if you need to warm it through again after serving. | {
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"content": "An average of 3.3 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheese_fondue_19650_16x9.jpg There's nothing more indulgent than cheese fondue on a cold winter's day. It's perfect for the whole family to share while sitting around a fire, and is a great way to use up leftover cheese during the festive season. 200ml/7fl oz dry white wine1 tbsp lemon juice200g/7oz gruyère, grated 200g/7oz emmental, grated 1 tbsp cornflour1 tbsp kirsch 200ml/7fl oz dry white wine 1 tbsp lemon juice 200g/7oz gruyère, grated 200g/7oz emmental, grated 1 tbsp cornflour 1 tbsp kirsch Christmas leftovers, such as pigs in blankets, stuffing balls, roast potatoes and cooked vegetables cornichons bread, cut into cubes Christmas leftovers, such as pigs in blankets, stuffing balls, roast potatoes and cooked vegetables cornichons bread, cut into cubes Method Pour the wine and lemon juice into a heavy-based pan over a medium–low heat and warm until steaming. Add both the cheeses, a handful at a time, whisking between each addition until all the cheese has been added. Continue to stir for 4–5 minutes until everything is fully melted, smooth and creamy. Mix the cornflour with the kirsch in a small bowl and stir this into the cheese mixture. Continue to cook over a low heat for a minute more until thickened and smooth.Serve immediately with cocktail sticks or skewers for dipping the Christmas leftovers, pickles and bread. Place the fondue back over a low heat if you need to warm it through again after serving. Pour the wine and lemon juice into a heavy-based pan over a medium–low heat and warm until steaming. Add both the cheeses, a handful at a time, whisking between each addition until all the cheese has been added. Continue to stir for 4–5 minutes until everything is fully melted, smooth and creamy. Pour the wine and lemon juice into a heavy-based pan over a medium–low heat and warm until steaming. Add both the cheeses, a handful at a time, whisking between each addition until all the cheese has been added. Continue to stir for 4–5 minutes until everything is fully melted, smooth and creamy. Mix the cornflour with the kirsch in a small bowl and stir this into the cheese mixture. Continue to cook over a low heat for a minute more until thickened and smooth. Mix the cornflour with the kirsch in a small bowl and stir this into the cheese mixture. Continue to cook over a low heat for a minute more until thickened and smooth. Serve immediately with cocktail sticks or skewers for dipping the Christmas leftovers, pickles and bread. Place the fondue back over a low heat if you need to warm it through again after serving. Serve immediately with cocktail sticks or skewers for dipping the Christmas leftovers, pickles and bread. Place the fondue back over a low heat if you need to warm it through again after serving."
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} | 864b812ea702c17604bd5de6a62410803861e049db250db8d2112a6a4f0a7c7b | Tiramisu recipe
An average of 4.0 out of 5 stars from 49 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tiramisu_82373_16x9.jpg This authentic Italian tiramisu is the perfect make-ahead dessert (it really does benefit being left overnight, or for at least 8 hours, in the fridge). It's boozy and creamy and lightened a bit with egg whites to give it an airy texture. 6 free-range eggs, separated (see recipe tips)200g/7oz caster sugar250g/9oz mascarpone250ml/9fl oz double cream200ml/7fl oz espresso coffee170ml/6fl oz sweet Marsala wine30-40 Savoiardi sponge finger biscuits (see recipe tips)cocoa powder, for dusting 6 free-range eggs, separated (see recipe tips) 200g/7oz caster sugar 250g/9oz mascarpone 250ml/9fl oz double cream 200ml/7fl oz espresso coffee 170ml/6fl oz sweet Marsala wine 30-40 Savoiardi sponge finger biscuits (see recipe tips) cocoa powder, for dusting Method In a large bowl, whisk the egg yolks and sugar together with an electric whisk until pale and creamy. Mix the mascarpone into the egg mixture until well combined.In a separate bowl, whip the double cream until soft peaks form when the whisk is removed. With a metal spoon, fold the whipped cream into the mascarpone, egg and sugar mixture. In another very clean bowl, whip the egg whites until soft peaks form when the whisk is removed. Fold lightly into the mascarpone, cream and egg mixture.Spoon a third of the mascarpone, egg and cream mixture into a large dish of about 23x33cm/9x13in.Mix the espresso and Marsala together in a shallow bowl. Briefly dip each biscuit into the espresso and Marsala mixture, then immediately lay on top of the mascarpone and cream mixture in the dish (don't leave the biscuits in the liquid as they will become too soggy). Continue to dunk them individually until you have a layer of biscuits on top of the cream mixture (you should use about half the biscuits).Spoon over the next third of the mascarpone and cream mixture, followed by another layer of biscuits. Spoon over the final layer of mascarpone and cream. Cover and chill in the fridge for 24 hours. Dust with cocoa powder before serving. In a large bowl, whisk the egg yolks and sugar together with an electric whisk until pale and creamy. Mix the mascarpone into the egg mixture until well combined. In a large bowl, whisk the egg yolks and sugar together with an electric whisk until pale and creamy. Mix the mascarpone into the egg mixture until well combined. In a separate bowl, whip the double cream until soft peaks form when the whisk is removed. With a metal spoon, fold the whipped cream into the mascarpone, egg and sugar mixture. In a separate bowl, whip the double cream until soft peaks form when the whisk is removed. With a metal spoon, fold the whipped cream into the mascarpone, egg and sugar mixture. In another very clean bowl, whip the egg whites until soft peaks form when the whisk is removed. Fold lightly into the mascarpone, cream and egg mixture. In another very clean bowl, whip the egg whites until soft peaks form when the whisk is removed. Fold lightly into the mascarpone, cream and egg mixture. Spoon a third of the mascarpone, egg and cream mixture into a large dish of about 23x33cm/9x13in. Spoon a third of the mascarpone, egg and cream mixture into a large dish of about 23x33cm/9x13in. Mix the espresso and Marsala together in a shallow bowl. Briefly dip each biscuit into the espresso and Marsala mixture, then immediately lay on top of the mascarpone and cream mixture in the dish (don't leave the biscuits in the liquid as they will become too soggy). Continue to dunk them individually until you have a layer of biscuits on top of the cream mixture (you should use about half the biscuits). Mix the espresso and Marsala together in a shallow bowl. Briefly dip each biscuit into the espresso and Marsala mixture, then immediately lay on top of the mascarpone and cream mixture in the dish (don't leave the biscuits in the liquid as they will become too soggy). Continue to dunk them individually until you have a layer of biscuits on top of the cream mixture (you should use about half the biscuits). Spoon over the next third of the mascarpone and cream mixture, followed by another layer of biscuits. Spoon over the final layer of mascarpone and cream. Cover and chill in the fridge for 24 hours. Spoon over the next third of the mascarpone and cream mixture, followed by another layer of biscuits. Spoon over the final layer of mascarpone and cream. Cover and chill in the fridge for 24 hours. Dust with cocoa powder before serving. Dust with cocoa powder before serving. Recipe tips The number of biscuits you need is really determined by the size of your dish. Use medium eggs for this recipe. If you only have large eggs available use five (or even four if you prefer a firmer texture). | {
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"title": "Tiramisu recipe",
"content": "An average of 4.0 out of 5 stars from 49 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tiramisu_82373_16x9.jpg This authentic Italian tiramisu is the perfect make-ahead dessert (it really does benefit being left overnight, or for at least 8 hours, in the fridge). It's boozy and creamy and lightened a bit with egg whites to give it an airy texture. 6 free-range eggs, separated (see recipe tips)200g/7oz caster sugar250g/9oz mascarpone250ml/9fl oz double cream200ml/7fl oz espresso coffee170ml/6fl oz sweet Marsala wine30-40 Savoiardi sponge finger biscuits (see recipe tips)cocoa powder, for dusting 6 free-range eggs, separated (see recipe tips) 200g/7oz caster sugar 250g/9oz mascarpone 250ml/9fl oz double cream 200ml/7fl oz espresso coffee 170ml/6fl oz sweet Marsala wine 30-40 Savoiardi sponge finger biscuits (see recipe tips) cocoa powder, for dusting Method In a large bowl, whisk the egg yolks and sugar together with an electric whisk until pale and creamy. Mix the mascarpone into the egg mixture until well combined.In a separate bowl, whip the double cream until soft peaks form when the whisk is removed. With a metal spoon, fold the whipped cream into the mascarpone, egg and sugar mixture. In another very clean bowl, whip the egg whites until soft peaks form when the whisk is removed. Fold lightly into the mascarpone, cream and egg mixture.Spoon a third of the mascarpone, egg and cream mixture into a large dish of about 23x33cm/9x13in.Mix the espresso and Marsala together in a shallow bowl. Briefly dip each biscuit into the espresso and Marsala mixture, then immediately lay on top of the mascarpone and cream mixture in the dish (don't leave the biscuits in the liquid as they will become too soggy). Continue to dunk them individually until you have a layer of biscuits on top of the cream mixture (you should use about half the biscuits).Spoon over the next third of the mascarpone and cream mixture, followed by another layer of biscuits. Spoon over the final layer of mascarpone and cream. Cover and chill in the fridge for 24 hours. Dust with cocoa powder before serving. In a large bowl, whisk the egg yolks and sugar together with an electric whisk until pale and creamy. Mix the mascarpone into the egg mixture until well combined. In a large bowl, whisk the egg yolks and sugar together with an electric whisk until pale and creamy. Mix the mascarpone into the egg mixture until well combined. In a separate bowl, whip the double cream until soft peaks form when the whisk is removed. With a metal spoon, fold the whipped cream into the mascarpone, egg and sugar mixture. In a separate bowl, whip the double cream until soft peaks form when the whisk is removed. With a metal spoon, fold the whipped cream into the mascarpone, egg and sugar mixture. In another very clean bowl, whip the egg whites until soft peaks form when the whisk is removed. Fold lightly into the mascarpone, cream and egg mixture. In another very clean bowl, whip the egg whites until soft peaks form when the whisk is removed. Fold lightly into the mascarpone, cream and egg mixture. Spoon a third of the mascarpone, egg and cream mixture into a large dish of about 23x33cm/9x13in. Spoon a third of the mascarpone, egg and cream mixture into a large dish of about 23x33cm/9x13in. Mix the espresso and Marsala together in a shallow bowl. Briefly dip each biscuit into the espresso and Marsala mixture, then immediately lay on top of the mascarpone and cream mixture in the dish (don't leave the biscuits in the liquid as they will become too soggy). Continue to dunk them individually until you have a layer of biscuits on top of the cream mixture (you should use about half the biscuits). Mix the espresso and Marsala together in a shallow bowl. Briefly dip each biscuit into the espresso and Marsala mixture, then immediately lay on top of the mascarpone and cream mixture in the dish (don't leave the biscuits in the liquid as they will become too soggy). Continue to dunk them individually until you have a layer of biscuits on top of the cream mixture (you should use about half the biscuits). Spoon over the next third of the mascarpone and cream mixture, followed by another layer of biscuits. Spoon over the final layer of mascarpone and cream. Cover and chill in the fridge for 24 hours. Spoon over the next third of the mascarpone and cream mixture, followed by another layer of biscuits. Spoon over the final layer of mascarpone and cream. Cover and chill in the fridge for 24 hours. Dust with cocoa powder before serving. Dust with cocoa powder before serving. Recipe tips The number of biscuits you need is really determined by the size of your dish. Use medium eggs for this recipe. If you only have large eggs available use five (or even four if you prefer a firmer texture)."
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} | 8b1f9589420d2e72d59ab6ab984586965a1967805b0e515215f6494d02c753cc | The ultimate vegan sandwich recipe
An average of 4.4 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/the_ultimate_vegan_45108_16x9.jpg It’s a BLT, but not as you know it! The ‘smoky bacon’ is actually marinated tofu, baked in the oven until crisp, for the ultimate vegan sandwich. Each serving provides 749 kcal, 30g protein, 51.5g carbohydrates (of which 18g sugars), 44g fat (of which 7g saturates), 14g fibre and 3g salt. 300g/10½oz firm tofu, drained and patted dry with kitchen paper4 tbsp reduced-salt soy sauce1 tsp smoked paprika1 tbsp maple syrup 1 tbsp tomato purée ½ tbsp olive oil 300g/10½oz firm tofu, drained and patted dry with kitchen paper 4 tbsp reduced-salt soy sauce 1 tsp smoked paprika 1 tbsp maple syrup 1 tbsp tomato purée ½ tbsp olive oil 4 tbsp vegan mayonnaise1 tsp chipotle paste4 slices wholemeal breadvegan margarine1 tomato, sliced1 ripe avocado, peeled and sliced½ red onion, thinly sliceda few Little Gem lettuce leaves 4 tbsp vegan mayonnaise 1 tsp chipotle paste 4 slices wholemeal bread vegan margarine 1 tomato, sliced 1 ripe avocado, peeled and sliced ½ red onion, thinly sliced a few Little Gem lettuce leaves Method Put the tofu on a plate, cover with kitchen paper and then add a weight, such as a heavy frying pan. Leave it to press for at least 20 minutes.Cut the tofu into 3mm/⅛in thick slices and place in a shallow dish in a single layer.Mix together the soy sauce, smoked paprika, maple syrup, tomato purée and olive oil, then pour over the tofu slices, ensuring they are all coated. Cover the dish and leave in the fridge to marinate for at least 1 hour.Preheat the oven to 220C/200C Fan/Gas 7 and line a large baking tray with baking paper.Put the tofu slices on the tray in a single layer and brush with any remaining marinade. Bake for 15–20 minutes, turning the slices over once. Keep an eye on the tofu so it doesn’t burn.Meanwhile, mix the mayonnaise with the chipotle paste to create chipotle mayo. To build the sandwich, butter the bread with vegan margarine, then spread with chipotle mayo and top with slices of tomato, avocado, red onion, tofu bacon, and lettuce leaves. Put the tofu on a plate, cover with kitchen paper and then add a weight, such as a heavy frying pan. Leave it to press for at least 20 minutes. Put the tofu on a plate, cover with kitchen paper and then add a weight, such as a heavy frying pan. Leave it to press for at least 20 minutes. Cut the tofu into 3mm/⅛in thick slices and place in a shallow dish in a single layer. Cut the tofu into 3mm/⅛in thick slices and place in a shallow dish in a single layer. Mix together the soy sauce, smoked paprika, maple syrup, tomato purée and olive oil, then pour over the tofu slices, ensuring they are all coated. Cover the dish and leave in the fridge to marinate for at least 1 hour. Mix together the soy sauce, smoked paprika, maple syrup, tomato purée and olive oil, then pour over the tofu slices, ensuring they are all coated. Cover the dish and leave in the fridge to marinate for at least 1 hour. Preheat the oven to 220C/200C Fan/Gas 7 and line a large baking tray with baking paper. Preheat the oven to 220C/200C Fan/Gas 7 and line a large baking tray with baking paper. Put the tofu slices on the tray in a single layer and brush with any remaining marinade. Bake for 15–20 minutes, turning the slices over once. Keep an eye on the tofu so it doesn’t burn. Put the tofu slices on the tray in a single layer and brush with any remaining marinade. Bake for 15–20 minutes, turning the slices over once. Keep an eye on the tofu so it doesn’t burn. Meanwhile, mix the mayonnaise with the chipotle paste to create chipotle mayo. Meanwhile, mix the mayonnaise with the chipotle paste to create chipotle mayo. To build the sandwich, butter the bread with vegan margarine, then spread with chipotle mayo and top with slices of tomato, avocado, red onion, tofu bacon, and lettuce leaves. To build the sandwich, butter the bread with vegan margarine, then spread with chipotle mayo and top with slices of tomato, avocado, red onion, tofu bacon, and lettuce leaves. Recipe tips You can cook the tofu in the air fryer at 180C for 10 minutes if you prefer. | {
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"title": "The ultimate vegan sandwich recipe",
"content": "An average of 4.4 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/the_ultimate_vegan_45108_16x9.jpg It’s a BLT, but not as you know it! The ‘smoky bacon’ is actually marinated tofu, baked in the oven until crisp, for the ultimate vegan sandwich. Each serving provides 749 kcal, 30g protein, 51.5g carbohydrates (of which 18g sugars), 44g fat (of which 7g saturates), 14g fibre and 3g salt. 300g/10½oz firm tofu, drained and patted dry with kitchen paper4 tbsp reduced-salt soy sauce1 tsp smoked paprika1 tbsp maple syrup 1 tbsp tomato purée ½ tbsp olive oil 300g/10½oz firm tofu, drained and patted dry with kitchen paper 4 tbsp reduced-salt soy sauce 1 tsp smoked paprika 1 tbsp maple syrup 1 tbsp tomato purée ½ tbsp olive oil 4 tbsp vegan mayonnaise1 tsp chipotle paste4 slices wholemeal breadvegan margarine1 tomato, sliced1 ripe avocado, peeled and sliced½ red onion, thinly sliceda few Little Gem lettuce leaves 4 tbsp vegan mayonnaise 1 tsp chipotle paste 4 slices wholemeal bread vegan margarine 1 tomato, sliced 1 ripe avocado, peeled and sliced ½ red onion, thinly sliced a few Little Gem lettuce leaves Method Put the tofu on a plate, cover with kitchen paper and then add a weight, such as a heavy frying pan. Leave it to press for at least 20 minutes.Cut the tofu into 3mm/⅛in thick slices and place in a shallow dish in a single layer.Mix together the soy sauce, smoked paprika, maple syrup, tomato purée and olive oil, then pour over the tofu slices, ensuring they are all coated. Cover the dish and leave in the fridge to marinate for at least 1 hour.Preheat the oven to 220C/200C Fan/Gas 7 and line a large baking tray with baking paper.Put the tofu slices on the tray in a single layer and brush with any remaining marinade. Bake for 15–20 minutes, turning the slices over once. Keep an eye on the tofu so it doesn’t burn.Meanwhile, mix the mayonnaise with the chipotle paste to create chipotle mayo. To build the sandwich, butter the bread with vegan margarine, then spread with chipotle mayo and top with slices of tomato, avocado, red onion, tofu bacon, and lettuce leaves. Put the tofu on a plate, cover with kitchen paper and then add a weight, such as a heavy frying pan. Leave it to press for at least 20 minutes. Put the tofu on a plate, cover with kitchen paper and then add a weight, such as a heavy frying pan. Leave it to press for at least 20 minutes. Cut the tofu into 3mm/⅛in thick slices and place in a shallow dish in a single layer. Cut the tofu into 3mm/⅛in thick slices and place in a shallow dish in a single layer. Mix together the soy sauce, smoked paprika, maple syrup, tomato purée and olive oil, then pour over the tofu slices, ensuring they are all coated. Cover the dish and leave in the fridge to marinate for at least 1 hour. Mix together the soy sauce, smoked paprika, maple syrup, tomato purée and olive oil, then pour over the tofu slices, ensuring they are all coated. Cover the dish and leave in the fridge to marinate for at least 1 hour. Preheat the oven to 220C/200C Fan/Gas 7 and line a large baking tray with baking paper. Preheat the oven to 220C/200C Fan/Gas 7 and line a large baking tray with baking paper. Put the tofu slices on the tray in a single layer and brush with any remaining marinade. Bake for 15–20 minutes, turning the slices over once. Keep an eye on the tofu so it doesn’t burn. Put the tofu slices on the tray in a single layer and brush with any remaining marinade. Bake for 15–20 minutes, turning the slices over once. Keep an eye on the tofu so it doesn’t burn. Meanwhile, mix the mayonnaise with the chipotle paste to create chipotle mayo. Meanwhile, mix the mayonnaise with the chipotle paste to create chipotle mayo. To build the sandwich, butter the bread with vegan margarine, then spread with chipotle mayo and top with slices of tomato, avocado, red onion, tofu bacon, and lettuce leaves. To build the sandwich, butter the bread with vegan margarine, then spread with chipotle mayo and top with slices of tomato, avocado, red onion, tofu bacon, and lettuce leaves. Recipe tips You can cook the tofu in the air fryer at 180C for 10 minutes if you prefer."
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} | c418771131a9407a6e9ab28e9c4c7e2617918017db253d86e4105739521048f6 | Aubergine and walnut caviar recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/aubergine_and_walnut_45265_16x9.jpg If you're feeling the pinch but still want to experience some of the finer things in life try the Hairy Bikers budget caviar, perfect served on top of blinis. It's also a fabulous vegetarian canapé for parties. This meal, when served as four portions, provides 177kcal, 4g protein, 4g carbohydrate (of which 4g sugars), 15g fat (of which 2g saturates), 6g fibre and 0.1g salt per portion. 2 large aubergines4 garlic cloves, 2 thinly sliced and 2 crushed1 lemon, juice only2 tbsp olive oil2 tbsp finely chopped parsley2 tbsp finely chopped mint50g/1¾oz walnuts, finely chopped 2 large aubergines 4 garlic cloves, 2 thinly sliced and 2 crushed 1 lemon, juice only 2 tbsp olive oil 2 tbsp finely chopped parsley 2 tbsp finely chopped mint 50g/1¾oz walnuts, finely chopped blinissour creampomegranate seeds blinis sour cream pomegranate seeds Method Preheat the oven to 200C/180C Fan/Gas 6. Cut deep slits in the aubergines at regular intervals and on all sides. Stuff with the sliced garlic. Put on a baking tray and roast in the oven for 45–60 minutes. When the aubergines are ready, they should be soft, wrinkly and turning brown/black in colour.Put the aubergines in a colander and allow to cool a little. When they are cold enough to handle, peel off the skin. Squeeze gently to remove as much liquid as possible. Chop the aubergines finely.Put the aubergines in a bowl and add all of the remaining ingredients. Mix thoroughly. If you want a slightly smoother texture, you can use a stick blender or food processor. Serve with blinis and sour cream, with a few pomegranate seeds sprinkled over. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Cut deep slits in the aubergines at regular intervals and on all sides. Stuff with the sliced garlic. Put on a baking tray and roast in the oven for 45–60 minutes. When the aubergines are ready, they should be soft, wrinkly and turning brown/black in colour. Cut deep slits in the aubergines at regular intervals and on all sides. Stuff with the sliced garlic. Put on a baking tray and roast in the oven for 45–60 minutes. When the aubergines are ready, they should be soft, wrinkly and turning brown/black in colour. Put the aubergines in a colander and allow to cool a little. When they are cold enough to handle, peel off the skin. Squeeze gently to remove as much liquid as possible. Chop the aubergines finely. Put the aubergines in a colander and allow to cool a little. When they are cold enough to handle, peel off the skin. Squeeze gently to remove as much liquid as possible. Chop the aubergines finely. Put the aubergines in a bowl and add all of the remaining ingredients. Mix thoroughly. If you want a slightly smoother texture, you can use a stick blender or food processor. Put the aubergines in a bowl and add all of the remaining ingredients. Mix thoroughly. If you want a slightly smoother texture, you can use a stick blender or food processor. Serve with blinis and sour cream, with a few pomegranate seeds sprinkled over. Serve with blinis and sour cream, with a few pomegranate seeds sprinkled over. | {
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"title": "Aubergine and walnut caviar recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/aubergine_and_walnut_45265_16x9.jpg If you're feeling the pinch but still want to experience some of the finer things in life try the Hairy Bikers budget caviar, perfect served on top of blinis. It's also a fabulous vegetarian canapé for parties. This meal, when served as four portions, provides 177kcal, 4g protein, 4g carbohydrate (of which 4g sugars), 15g fat (of which 2g saturates), 6g fibre and 0.1g salt per portion. 2 large aubergines4 garlic cloves, 2 thinly sliced and 2 crushed1 lemon, juice only2 tbsp olive oil2 tbsp finely chopped parsley2 tbsp finely chopped mint50g/1¾oz walnuts, finely chopped 2 large aubergines 4 garlic cloves, 2 thinly sliced and 2 crushed 1 lemon, juice only 2 tbsp olive oil 2 tbsp finely chopped parsley 2 tbsp finely chopped mint 50g/1¾oz walnuts, finely chopped blinissour creampomegranate seeds blinis sour cream pomegranate seeds Method Preheat the oven to 200C/180C Fan/Gas 6. Cut deep slits in the aubergines at regular intervals and on all sides. Stuff with the sliced garlic. Put on a baking tray and roast in the oven for 45–60 minutes. When the aubergines are ready, they should be soft, wrinkly and turning brown/black in colour.Put the aubergines in a colander and allow to cool a little. When they are cold enough to handle, peel off the skin. Squeeze gently to remove as much liquid as possible. Chop the aubergines finely.Put the aubergines in a bowl and add all of the remaining ingredients. Mix thoroughly. If you want a slightly smoother texture, you can use a stick blender or food processor. Serve with blinis and sour cream, with a few pomegranate seeds sprinkled over. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Cut deep slits in the aubergines at regular intervals and on all sides. Stuff with the sliced garlic. Put on a baking tray and roast in the oven for 45–60 minutes. When the aubergines are ready, they should be soft, wrinkly and turning brown/black in colour. Cut deep slits in the aubergines at regular intervals and on all sides. Stuff with the sliced garlic. Put on a baking tray and roast in the oven for 45–60 minutes. When the aubergines are ready, they should be soft, wrinkly and turning brown/black in colour. Put the aubergines in a colander and allow to cool a little. When they are cold enough to handle, peel off the skin. Squeeze gently to remove as much liquid as possible. Chop the aubergines finely. Put the aubergines in a colander and allow to cool a little. When they are cold enough to handle, peel off the skin. Squeeze gently to remove as much liquid as possible. Chop the aubergines finely. Put the aubergines in a bowl and add all of the remaining ingredients. Mix thoroughly. If you want a slightly smoother texture, you can use a stick blender or food processor. Put the aubergines in a bowl and add all of the remaining ingredients. Mix thoroughly. If you want a slightly smoother texture, you can use a stick blender or food processor. Serve with blinis and sour cream, with a few pomegranate seeds sprinkled over. Serve with blinis and sour cream, with a few pomegranate seeds sprinkled over."
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} | 6422db5d5e74d5f7ede3c78d17f42fa9d5d9ecbd462123c1f873df417667473a | Pesto and cheese Christmas tree recipe
An average of 4.8 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/pesto_christmas_tree_53067_16x9.jpg This pesto Christmas tree is the perfect festive party food. Ideal for those afternoon parties with kids and adults. 2 x 320g/11½oz packets ready-rolled puff pastry 50g/1¾oz pesto 80g/3oz cheddar, grated 1 free-range egg, beaten 2 tsp sesame seeds, optional salt and freshly ground black pepper, to taste 2 x 320g/11½oz packets ready-rolled puff pastry 50g/1¾oz pesto 80g/3oz cheddar, grated 1 free-range egg, beaten 2 tsp sesame seeds, optional salt and freshly ground black pepper, to taste Method Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with greaseproof paper. Lay the two sheets of puff pastry one on top of the other on the lined baking tray, taking care not to allow them to stick together. Cut into a long triangle shape. Cut a little stump for the end of your tree at the wider end, remove and reserve any scraps of pastry covered in the fridge. Carefully peel the top layer of pastry off the ‘tree’ and set to one side. Spread the pesto over the base and sprinkle with the cheese before sandwiching the base with the reserved layer of pastry to cover. Starting at the pointed end, using a sharp knife, cut evenly spaced lines on each side that get longer towards the base of the tree. Make sure to leave a gap running up the middle as the trunk of the tree. Starting on one side, take two of the strips and twist them together. Repeat on both sides. Remove any scraps from the fridge and, using a cutter (or just with a knife freehand) cut decorative stars, placing a large one at the top of the tree and smaller ones along the middle. Brush with beaten egg all over, season to taste with salt and pepper and sprinkle with the sesame seeds, if using. Bake in the oven for 20 minutes. Allow to cool slightly before serving. Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with greaseproof paper. Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with greaseproof paper. Lay the two sheets of puff pastry one on top of the other on the lined baking tray, taking care not to allow them to stick together. Cut into a long triangle shape. Cut a little stump for the end of your tree at the wider end, remove and reserve any scraps of pastry covered in the fridge. Lay the two sheets of puff pastry one on top of the other on the lined baking tray, taking care not to allow them to stick together. Cut into a long triangle shape. Cut a little stump for the end of your tree at the wider end, remove and reserve any scraps of pastry covered in the fridge. Carefully peel the top layer of pastry off the ‘tree’ and set to one side. Carefully peel the top layer of pastry off the ‘tree’ and set to one side. Spread the pesto over the base and sprinkle with the cheese before sandwiching the base with the reserved layer of pastry to cover. Spread the pesto over the base and sprinkle with the cheese before sandwiching the base with the reserved layer of pastry to cover. Starting at the pointed end, using a sharp knife, cut evenly spaced lines on each side that get longer towards the base of the tree. Make sure to leave a gap running up the middle as the trunk of the tree. Starting at the pointed end, using a sharp knife, cut evenly spaced lines on each side that get longer towards the base of the tree. Make sure to leave a gap running up the middle as the trunk of the tree. Starting on one side, take two of the strips and twist them together. Repeat on both sides. Starting on one side, take two of the strips and twist them together. Repeat on both sides. Remove any scraps from the fridge and, using a cutter (or just with a knife freehand) cut decorative stars, placing a large one at the top of the tree and smaller ones along the middle. Remove any scraps from the fridge and, using a cutter (or just with a knife freehand) cut decorative stars, placing a large one at the top of the tree and smaller ones along the middle. Brush with beaten egg all over, season to taste with salt and pepper and sprinkle with the sesame seeds, if using. Brush with beaten egg all over, season to taste with salt and pepper and sprinkle with the sesame seeds, if using. Bake in the oven for 20 minutes. Allow to cool slightly before serving. Bake in the oven for 20 minutes. Allow to cool slightly before serving. Recipe tips If you don't like pesto, you could use sun-dried tomato paste or yeast extract instead. You can also make sweet puff pastry Christmas trees in the same style but with chocolate spread inside. Dust with icing sugar for a festive touch. | {
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"title": "Pesto and cheese Christmas tree recipe",
"content": "An average of 4.8 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/pesto_christmas_tree_53067_16x9.jpg This pesto Christmas tree is the perfect festive party food. Ideal for those afternoon parties with kids and adults. 2 x 320g/11½oz packets ready-rolled puff pastry 50g/1¾oz pesto 80g/3oz cheddar, grated 1 free-range egg, beaten 2 tsp sesame seeds, optional salt and freshly ground black pepper, to taste 2 x 320g/11½oz packets ready-rolled puff pastry 50g/1¾oz pesto 80g/3oz cheddar, grated 1 free-range egg, beaten 2 tsp sesame seeds, optional salt and freshly ground black pepper, to taste Method Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with greaseproof paper. Lay the two sheets of puff pastry one on top of the other on the lined baking tray, taking care not to allow them to stick together. Cut into a long triangle shape. Cut a little stump for the end of your tree at the wider end, remove and reserve any scraps of pastry covered in the fridge. Carefully peel the top layer of pastry off the ‘tree’ and set to one side. Spread the pesto over the base and sprinkle with the cheese before sandwiching the base with the reserved layer of pastry to cover. Starting at the pointed end, using a sharp knife, cut evenly spaced lines on each side that get longer towards the base of the tree. Make sure to leave a gap running up the middle as the trunk of the tree. Starting on one side, take two of the strips and twist them together. Repeat on both sides. Remove any scraps from the fridge and, using a cutter (or just with a knife freehand) cut decorative stars, placing a large one at the top of the tree and smaller ones along the middle. Brush with beaten egg all over, season to taste with salt and pepper and sprinkle with the sesame seeds, if using. Bake in the oven for 20 minutes. Allow to cool slightly before serving. Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with greaseproof paper. Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with greaseproof paper. Lay the two sheets of puff pastry one on top of the other on the lined baking tray, taking care not to allow them to stick together. Cut into a long triangle shape. Cut a little stump for the end of your tree at the wider end, remove and reserve any scraps of pastry covered in the fridge. Lay the two sheets of puff pastry one on top of the other on the lined baking tray, taking care not to allow them to stick together. Cut into a long triangle shape. Cut a little stump for the end of your tree at the wider end, remove and reserve any scraps of pastry covered in the fridge. Carefully peel the top layer of pastry off the ‘tree’ and set to one side. Carefully peel the top layer of pastry off the ‘tree’ and set to one side. Spread the pesto over the base and sprinkle with the cheese before sandwiching the base with the reserved layer of pastry to cover. Spread the pesto over the base and sprinkle with the cheese before sandwiching the base with the reserved layer of pastry to cover. Starting at the pointed end, using a sharp knife, cut evenly spaced lines on each side that get longer towards the base of the tree. Make sure to leave a gap running up the middle as the trunk of the tree. Starting at the pointed end, using a sharp knife, cut evenly spaced lines on each side that get longer towards the base of the tree. Make sure to leave a gap running up the middle as the trunk of the tree. Starting on one side, take two of the strips and twist them together. Repeat on both sides. Starting on one side, take two of the strips and twist them together. Repeat on both sides. Remove any scraps from the fridge and, using a cutter (or just with a knife freehand) cut decorative stars, placing a large one at the top of the tree and smaller ones along the middle. Remove any scraps from the fridge and, using a cutter (or just with a knife freehand) cut decorative stars, placing a large one at the top of the tree and smaller ones along the middle. Brush with beaten egg all over, season to taste with salt and pepper and sprinkle with the sesame seeds, if using. Brush with beaten egg all over, season to taste with salt and pepper and sprinkle with the sesame seeds, if using. Bake in the oven for 20 minutes. Allow to cool slightly before serving. Bake in the oven for 20 minutes. Allow to cool slightly before serving. Recipe tips If you don't like pesto, you could use sun-dried tomato paste or yeast extract instead. You can also make sweet puff pastry Christmas trees in the same style but with chocolate spread inside. Dust with icing sugar for a festive touch."
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} | 6e074fbec1922da750bc7ffa24631d9861fd2eaf7a691b89d96c14c2ad2c665d | Eggs Benedict recipe
An average of 4.4 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/eggs_benedict_10471_16x9.jpg Eggs Benedict is the perfect weekend breakfast or brunch. Serve with either ham or smoked salmon. Homemade hollandaise sauce is much easier to prepare than you may think and beats any kind of shop-bought variety. This recipe allows you to make six perfect poached eggs ready to serve at the same time. It's all in the prep! 6 free-range eggs, at room temperature2 tbsp white wine vinegar6 English muffins, halvedbutter, for spreading6 slices ham or smoked salmon1–2 tbsp finely snipped fresh chives 6 free-range eggs, at room temperature 2 tbsp white wine vinegar 6 English muffins, halved butter, for spreading 6 slices ham or smoked salmon 1–2 tbsp finely snipped fresh chives 225g/8oz butter, cubed4 tbsp white wine vinegar1 small shallot or ½ banana shallot, very finely chopped10 black peppercorns1 bay leaf3 free-range egg yolkspinch sea saltpinch caster sugar 225g/8oz butter, cubed 4 tbsp white wine vinegar 1 small shallot or ½ banana shallot, very finely chopped 10 black peppercorns 1 bay leaf 3 free-range egg yolks pinch sea salt pinch caster sugar Method Fill a large pan just over one third full with boiling water and the vinegar. Bring the water to a simmer. One by one, crack the eggs into a small bowl and gently tip into the simmering water. You might have to do this in 2–3 batches, depending on your skill level. Poach for 2–3 minutes. Remove with a slotted spoon and plunge into iced water to stop them cooking.For the hollandaise sauce, melt the butter slowly in a medium pan over a low heat, stirring occasionally. Pour into a jug. Put the vinegar, shallot, peppercorns and bay leaf into a small saucepan over a high heat and bring to the boil. Cook for 1–2 minutes, or until reduced to 2 tablespoons of liquid. Remove from the heat. Put the egg yolks in a heatproof bowl and place over a pan of simmering water. Do not let the bottom of the bowl touch the water. Whisk the egg yolks with the salt and sugar until pale. Pour the vinegar mixture through a fine sieve over the yolks and continue whisking until well combined. Slowly add the butter in a steady stream, whisking constantly, until the sauce is smooth, thick and shiny. Keep warm until ready to serve.Bring the pan of water back to a simmer. Using a slotted spoon, place all the cooked eggs into the simmering water and reheat for 1 minute. Remove and drain on kitchen paper. Toast the muffin halves and spread with butter. Put a muffin half on each plate and top with ham or salmon (if making eggs royale). Place an egg on top of each muffin and spoon over some hollandaise. Sprinkle with chives and serve with the other muffin halves on the side. Fill a large pan just over one third full with boiling water and the vinegar. Bring the water to a simmer. One by one, crack the eggs into a small bowl and gently tip into the simmering water. You might have to do this in 2–3 batches, depending on your skill level. Poach for 2–3 minutes. Remove with a slotted spoon and plunge into iced water to stop them cooking. Fill a large pan just over one third full with boiling water and the vinegar. Bring the water to a simmer. One by one, crack the eggs into a small bowl and gently tip into the simmering water. You might have to do this in 2–3 batches, depending on your skill level. Poach for 2–3 minutes. Remove with a slotted spoon and plunge into iced water to stop them cooking. For the hollandaise sauce, melt the butter slowly in a medium pan over a low heat, stirring occasionally. Pour into a jug. For the hollandaise sauce, melt the butter slowly in a medium pan over a low heat, stirring occasionally. Pour into a jug. Put the vinegar, shallot, peppercorns and bay leaf into a small saucepan over a high heat and bring to the boil. Cook for 1–2 minutes, or until reduced to 2 tablespoons of liquid. Remove from the heat. Put the vinegar, shallot, peppercorns and bay leaf into a small saucepan over a high heat and bring to the boil. Cook for 1–2 minutes, or until reduced to 2 tablespoons of liquid. Remove from the heat. Put the egg yolks in a heatproof bowl and place over a pan of simmering water. Do not let the bottom of the bowl touch the water. Whisk the egg yolks with the salt and sugar until pale. Pour the vinegar mixture through a fine sieve over the yolks and continue whisking until well combined. Slowly add the butter in a steady stream, whisking constantly, until the sauce is smooth, thick and shiny. Keep warm until ready to serve. Put the egg yolks in a heatproof bowl and place over a pan of simmering water. Do not let the bottom of the bowl touch the water. Whisk the egg yolks with the salt and sugar until pale. Pour the vinegar mixture through a fine sieve over the yolks and continue whisking until well combined. Slowly add the butter in a steady stream, whisking constantly, until the sauce is smooth, thick and shiny. Keep warm until ready to serve. Bring the pan of water back to a simmer. Using a slotted spoon, place all the cooked eggs into the simmering water and reheat for 1 minute. Remove and drain on kitchen paper. Bring the pan of water back to a simmer. Using a slotted spoon, place all the cooked eggs into the simmering water and reheat for 1 minute. Remove and drain on kitchen paper. Toast the muffin halves and spread with butter. Put a muffin half on each plate and top with ham or salmon (if making eggs royale). Place an egg on top of each muffin and spoon over some hollandaise. Sprinkle with chives and serve with the other muffin halves on the side. Toast the muffin halves and spread with butter. Put a muffin half on each plate and top with ham or salmon (if making eggs royale). Place an egg on top of each muffin and spoon over some hollandaise. Sprinkle with chives and serve with the other muffin halves on the side. Recipe tips Poaching in advance is easy, if you need to wait longer between poaching the eggs and serving the food, leave the eggs in a bowl of iced water, ready to pop back into a pan of simmering water to warm up for 1 minutes just before plating up. | {
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"content": "An average of 4.4 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/eggs_benedict_10471_16x9.jpg Eggs Benedict is the perfect weekend breakfast or brunch. Serve with either ham or smoked salmon. Homemade hollandaise sauce is much easier to prepare than you may think and beats any kind of shop-bought variety. This recipe allows you to make six perfect poached eggs ready to serve at the same time. It's all in the prep! 6 free-range eggs, at room temperature2 tbsp white wine vinegar6 English muffins, halvedbutter, for spreading6 slices ham or smoked salmon1–2 tbsp finely snipped fresh chives 6 free-range eggs, at room temperature 2 tbsp white wine vinegar 6 English muffins, halved butter, for spreading 6 slices ham or smoked salmon 1–2 tbsp finely snipped fresh chives 225g/8oz butter, cubed4 tbsp white wine vinegar1 small shallot or ½ banana shallot, very finely chopped10 black peppercorns1 bay leaf3 free-range egg yolkspinch sea saltpinch caster sugar 225g/8oz butter, cubed 4 tbsp white wine vinegar 1 small shallot or ½ banana shallot, very finely chopped 10 black peppercorns 1 bay leaf 3 free-range egg yolks pinch sea salt pinch caster sugar Method Fill a large pan just over one third full with boiling water and the vinegar. Bring the water to a simmer. One by one, crack the eggs into a small bowl and gently tip into the simmering water. You might have to do this in 2–3 batches, depending on your skill level. Poach for 2–3 minutes. Remove with a slotted spoon and plunge into iced water to stop them cooking.For the hollandaise sauce, melt the butter slowly in a medium pan over a low heat, stirring occasionally. Pour into a jug. Put the vinegar, shallot, peppercorns and bay leaf into a small saucepan over a high heat and bring to the boil. Cook for 1–2 minutes, or until reduced to 2 tablespoons of liquid. Remove from the heat. Put the egg yolks in a heatproof bowl and place over a pan of simmering water. Do not let the bottom of the bowl touch the water. Whisk the egg yolks with the salt and sugar until pale. Pour the vinegar mixture through a fine sieve over the yolks and continue whisking until well combined. Slowly add the butter in a steady stream, whisking constantly, until the sauce is smooth, thick and shiny. Keep warm until ready to serve.Bring the pan of water back to a simmer. Using a slotted spoon, place all the cooked eggs into the simmering water and reheat for 1 minute. Remove and drain on kitchen paper. Toast the muffin halves and spread with butter. Put a muffin half on each plate and top with ham or salmon (if making eggs royale). Place an egg on top of each muffin and spoon over some hollandaise. Sprinkle with chives and serve with the other muffin halves on the side. Fill a large pan just over one third full with boiling water and the vinegar. Bring the water to a simmer. One by one, crack the eggs into a small bowl and gently tip into the simmering water. You might have to do this in 2–3 batches, depending on your skill level. Poach for 2–3 minutes. Remove with a slotted spoon and plunge into iced water to stop them cooking. Fill a large pan just over one third full with boiling water and the vinegar. Bring the water to a simmer. One by one, crack the eggs into a small bowl and gently tip into the simmering water. You might have to do this in 2–3 batches, depending on your skill level. Poach for 2–3 minutes. Remove with a slotted spoon and plunge into iced water to stop them cooking. For the hollandaise sauce, melt the butter slowly in a medium pan over a low heat, stirring occasionally. Pour into a jug. For the hollandaise sauce, melt the butter slowly in a medium pan over a low heat, stirring occasionally. Pour into a jug. Put the vinegar, shallot, peppercorns and bay leaf into a small saucepan over a high heat and bring to the boil. Cook for 1–2 minutes, or until reduced to 2 tablespoons of liquid. Remove from the heat. Put the vinegar, shallot, peppercorns and bay leaf into a small saucepan over a high heat and bring to the boil. Cook for 1–2 minutes, or until reduced to 2 tablespoons of liquid. Remove from the heat. Put the egg yolks in a heatproof bowl and place over a pan of simmering water. Do not let the bottom of the bowl touch the water. Whisk the egg yolks with the salt and sugar until pale. Pour the vinegar mixture through a fine sieve over the yolks and continue whisking until well combined. Slowly add the butter in a steady stream, whisking constantly, until the sauce is smooth, thick and shiny. Keep warm until ready to serve. Put the egg yolks in a heatproof bowl and place over a pan of simmering water. Do not let the bottom of the bowl touch the water. Whisk the egg yolks with the salt and sugar until pale. Pour the vinegar mixture through a fine sieve over the yolks and continue whisking until well combined. Slowly add the butter in a steady stream, whisking constantly, until the sauce is smooth, thick and shiny. Keep warm until ready to serve. Bring the pan of water back to a simmer. Using a slotted spoon, place all the cooked eggs into the simmering water and reheat for 1 minute. Remove and drain on kitchen paper. Bring the pan of water back to a simmer. Using a slotted spoon, place all the cooked eggs into the simmering water and reheat for 1 minute. Remove and drain on kitchen paper. Toast the muffin halves and spread with butter. Put a muffin half on each plate and top with ham or salmon (if making eggs royale). Place an egg on top of each muffin and spoon over some hollandaise. Sprinkle with chives and serve with the other muffin halves on the side. Toast the muffin halves and spread with butter. Put a muffin half on each plate and top with ham or salmon (if making eggs royale). Place an egg on top of each muffin and spoon over some hollandaise. Sprinkle with chives and serve with the other muffin halves on the side. Recipe tips Poaching in advance is easy, if you need to wait longer between poaching the eggs and serving the food, leave the eggs in a bowl of iced water, ready to pop back into a pan of simmering water to warm up for 1 minutes just before plating up."
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} | 409b5f3ca8527f8e2c001577505e784f7b20d7528d24fa880b256c104ed8f26d | Parsnip soup recipe
An average of 4.9 out of 5 stars from 114 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_parsnip_soup_with_10574_16x9.jpg This easy, creamy parsnip soup is made extra-filling with the addition of chunky croûtons. Start with the basic 4-ingredient recipe, and take it from there. Add the gruyère if you want a touch of luxury, or try adding some cooked ham hock or crisp fried bacon. For this recipe you will need a blender. Each serving provides 566 kcal, 11g protein, 37g carbohydrate (of which 10g sugars), 39g fat (of which 21g saturates), 8g fibre and 1.5g salt. 1 tbsp olive oil2 garlic cloves, finely chopped 600g/1lb 5oz parsnips, cut into 1cm/½-inch cubes½ tsp dried red chilli flakes, plus extra to serve1 litre/1¾ pints hot vegetable stock200ml/7fl oz double creamsalt and freshly ground black pepper 1 tbsp olive oil 2 garlic cloves, finely chopped 600g/1lb 5oz parsnips, cut into 1cm/½-inch cubes ½ tsp dried red chilli flakes, plus extra to serve 1 litre/1¾ pints hot vegetable stock 200ml/7fl oz double cream salt and freshly ground black pepper 3 thick slices good bread, such as sourdough, cut into 2.5cm/1 inch pieces1 tbsp olive oil55g/2oz Gruyère cheese, finely grated (optional) 3 thick slices good bread, such as sourdough, cut into 2.5cm/1 inch pieces 1 tbsp olive oil 55g/2oz Gruyère cheese, finely grated (optional) Method Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a heavy-based saucepan over a medium heat. Add the garlic and parsnips and fry for 4–5 minutes, stirring occasionally, until coloured. Add the chilli and fry for 1 minute. Pour in the stock, stir and bring to a simmer. Cook with the lid on for 12–15 minutes, or until the parsnips are tender. Meanwhile, for the croûtons, put the bread on a baking tray in a single layer and drizzle with the oil. Sprinkle over the cheese, if using, and season with salt and pepper. Bake for 5–10 minutes, or until crisp and golden. Remove the soup from the heat and blitz with a stick blender until smooth. Return to the heat, stir in the cream and heat through. Season to taste with salt and pepper. Serve the soup topped with the croûtons and a sprinkling of chilli flakes if you wish. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a heavy-based saucepan over a medium heat. Add the garlic and parsnips and fry for 4–5 minutes, stirring occasionally, until coloured. Add the chilli and fry for 1 minute. Heat the oil in a heavy-based saucepan over a medium heat. Add the garlic and parsnips and fry for 4–5 minutes, stirring occasionally, until coloured. Add the chilli and fry for 1 minute. Pour in the stock, stir and bring to a simmer. Cook with the lid on for 12–15 minutes, or until the parsnips are tender. Pour in the stock, stir and bring to a simmer. Cook with the lid on for 12–15 minutes, or until the parsnips are tender. Meanwhile, for the croûtons, put the bread on a baking tray in a single layer and drizzle with the oil. Sprinkle over the cheese, if using, and season with salt and pepper. Bake for 5–10 minutes, or until crisp and golden. Meanwhile, for the croûtons, put the bread on a baking tray in a single layer and drizzle with the oil. Sprinkle over the cheese, if using, and season with salt and pepper. Bake for 5–10 minutes, or until crisp and golden. Remove the soup from the heat and blitz with a stick blender until smooth. Return to the heat, stir in the cream and heat through. Season to taste with salt and pepper. Serve the soup topped with the croûtons and a sprinkling of chilli flakes if you wish. Remove the soup from the heat and blitz with a stick blender until smooth. Return to the heat, stir in the cream and heat through. Season to taste with salt and pepper. Serve the soup topped with the croûtons and a sprinkling of chilli flakes if you wish. Recipe tips This parsnip soup will freeze brilliantly (without the croûtons) for up to three months. To make croûtons in an air fryer, simply toss the bread cubes in the oil and cook at 160C in the air fryer for 4 minutes, shaking them halfway through. Sprinkle over the cheese, if using, for a further minute of cooking. | {
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"title": "Parsnip soup recipe",
"content": "An average of 4.9 out of 5 stars from 114 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_parsnip_soup_with_10574_16x9.jpg This easy, creamy parsnip soup is made extra-filling with the addition of chunky croûtons. Start with the basic 4-ingredient recipe, and take it from there. Add the gruyère if you want a touch of luxury, or try adding some cooked ham hock or crisp fried bacon. For this recipe you will need a blender. Each serving provides 566 kcal, 11g protein, 37g carbohydrate (of which 10g sugars), 39g fat (of which 21g saturates), 8g fibre and 1.5g salt. 1 tbsp olive oil2 garlic cloves, finely chopped 600g/1lb 5oz parsnips, cut into 1cm/½-inch cubes½ tsp dried red chilli flakes, plus extra to serve1 litre/1¾ pints hot vegetable stock200ml/7fl oz double creamsalt and freshly ground black pepper 1 tbsp olive oil 2 garlic cloves, finely chopped 600g/1lb 5oz parsnips, cut into 1cm/½-inch cubes ½ tsp dried red chilli flakes, plus extra to serve 1 litre/1¾ pints hot vegetable stock 200ml/7fl oz double cream salt and freshly ground black pepper 3 thick slices good bread, such as sourdough, cut into 2.5cm/1 inch pieces1 tbsp olive oil55g/2oz Gruyère cheese, finely grated (optional) 3 thick slices good bread, such as sourdough, cut into 2.5cm/1 inch pieces 1 tbsp olive oil 55g/2oz Gruyère cheese, finely grated (optional) Method Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a heavy-based saucepan over a medium heat. Add the garlic and parsnips and fry for 4–5 minutes, stirring occasionally, until coloured. Add the chilli and fry for 1 minute. Pour in the stock, stir and bring to a simmer. Cook with the lid on for 12–15 minutes, or until the parsnips are tender. Meanwhile, for the croûtons, put the bread on a baking tray in a single layer and drizzle with the oil. Sprinkle over the cheese, if using, and season with salt and pepper. Bake for 5–10 minutes, or until crisp and golden. Remove the soup from the heat and blitz with a stick blender until smooth. Return to the heat, stir in the cream and heat through. Season to taste with salt and pepper. Serve the soup topped with the croûtons and a sprinkling of chilli flakes if you wish. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a heavy-based saucepan over a medium heat. Add the garlic and parsnips and fry for 4–5 minutes, stirring occasionally, until coloured. Add the chilli and fry for 1 minute. Heat the oil in a heavy-based saucepan over a medium heat. Add the garlic and parsnips and fry for 4–5 minutes, stirring occasionally, until coloured. Add the chilli and fry for 1 minute. Pour in the stock, stir and bring to a simmer. Cook with the lid on for 12–15 minutes, or until the parsnips are tender. Pour in the stock, stir and bring to a simmer. Cook with the lid on for 12–15 minutes, or until the parsnips are tender. Meanwhile, for the croûtons, put the bread on a baking tray in a single layer and drizzle with the oil. Sprinkle over the cheese, if using, and season with salt and pepper. Bake for 5–10 minutes, or until crisp and golden. Meanwhile, for the croûtons, put the bread on a baking tray in a single layer and drizzle with the oil. Sprinkle over the cheese, if using, and season with salt and pepper. Bake for 5–10 minutes, or until crisp and golden. Remove the soup from the heat and blitz with a stick blender until smooth. Return to the heat, stir in the cream and heat through. Season to taste with salt and pepper. Serve the soup topped with the croûtons and a sprinkling of chilli flakes if you wish. Remove the soup from the heat and blitz with a stick blender until smooth. Return to the heat, stir in the cream and heat through. Season to taste with salt and pepper. Serve the soup topped with the croûtons and a sprinkling of chilli flakes if you wish. Recipe tips This parsnip soup will freeze brilliantly (without the croûtons) for up to three months. To make croûtons in an air fryer, simply toss the bread cubes in the oil and cook at 160C in the air fryer for 4 minutes, shaking them halfway through. Sprinkle over the cheese, if using, for a further minute of cooking."
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} | a9b0426f55f0bb70ab2e629f18ecf405de4408d26402ed7e5711596be025a0de | Eggs royale recipe
An average of 4.1 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/eggs_royale_86310_16x9.jpg Eggs royale is similar to Eggs Benedict or florentine but uses smoked salmon instead of ham or spinach. Using cold butter rather than warm, melted butter means the sauce takes a few extra minutes to come together, but there’s far less risk of it splitting – worth the time we think. 2 large free-range egg yolks1½ tsp white wine vinegar2 tsp lemon juice85g/3oz unsalted butter, cold and diced 2 large free-range egg yolks 1½ tsp white wine vinegar 2 tsp lemon juice 85g/3oz unsalted butter, cold and diced splash white wine vinegar4 free-range eggs2 English muffins, split, toasted and buttered4 slices smoked salmonsnipped fresh chives, to garnishsalt and white pepper splash white wine vinegar 4 free-range eggs 2 English muffins, split, toasted and buttered 4 slices smoked salmon snipped fresh chives, to garnish salt and white pepper Method To make the hollandaise sauce, bring a small saucepan of water to a gentle simmer. Find a heatproof glass bowl that will fit neatly on top without touching the water and add the yolks, vinegar and 1 teaspoon of lemon juice. Whisk together until frothy, then place the bowl over the simmering water and whisk again until the mixture thickens.Gradually whisk in the butter, starting with single cubes, and as the sauce gets thicker, add 2–3 at a time. If the sauce begins to look oily – as if it might be splitting – whisk the mixture off the heat for a few minutes. When all the butter is incorporated, season with the remaining lemon juice, salt and white pepper. Turn off the heat but leave the bowl on top to keep the sauce warm. A piece of greaseproof paper laid directly on the surface will stop a skin forming.To poach the eggs, fill a saucepan with 10cm/4in of water and a splash of white wine vinegar. Bring to a gentle simmer. Fill a large bowl with cold water. Crack the first egg into a small sieve – this will drain away any runny egg that might cloud the water.Lower the heat so just a few small bubbles remain then stir to create a whirlpool. When the whirlpool has almost disappeared, tip the egg from the sieve into the middle of where the whirlpool was. Poach for 2 minutes while watching the heat – there should be small, gentle bubbles constantly but nothing more vigorous. Spoon the poached egg into the cold water. Repeat 3 times and keep the water gently simmering when all the eggs are done.Top each muffin half with a slice of smoked salmon. Reheat all the eggs in the poaching pan for 30 seconds, then sit on top of the salmon. Give the sauce a quick stir then spoon over the top of each egg – if it’s too thick, stir in a splash of cool water to thin. Garnish with the chives and serve immediately. To make the hollandaise sauce, bring a small saucepan of water to a gentle simmer. Find a heatproof glass bowl that will fit neatly on top without touching the water and add the yolks, vinegar and 1 teaspoon of lemon juice. Whisk together until frothy, then place the bowl over the simmering water and whisk again until the mixture thickens. To make the hollandaise sauce, bring a small saucepan of water to a gentle simmer. Find a heatproof glass bowl that will fit neatly on top without touching the water and add the yolks, vinegar and 1 teaspoon of lemon juice. Whisk together until frothy, then place the bowl over the simmering water and whisk again until the mixture thickens. Gradually whisk in the butter, starting with single cubes, and as the sauce gets thicker, add 2–3 at a time. If the sauce begins to look oily – as if it might be splitting – whisk the mixture off the heat for a few minutes. When all the butter is incorporated, season with the remaining lemon juice, salt and white pepper. Gradually whisk in the butter, starting with single cubes, and as the sauce gets thicker, add 2–3 at a time. If the sauce begins to look oily – as if it might be splitting – whisk the mixture off the heat for a few minutes. When all the butter is incorporated, season with the remaining lemon juice, salt and white pepper. Turn off the heat but leave the bowl on top to keep the sauce warm. A piece of greaseproof paper laid directly on the surface will stop a skin forming. Turn off the heat but leave the bowl on top to keep the sauce warm. A piece of greaseproof paper laid directly on the surface will stop a skin forming. To poach the eggs, fill a saucepan with 10cm/4in of water and a splash of white wine vinegar. Bring to a gentle simmer. Fill a large bowl with cold water. Crack the first egg into a small sieve – this will drain away any runny egg that might cloud the water. To poach the eggs, fill a saucepan with 10cm/4in of water and a splash of white wine vinegar. Bring to a gentle simmer. Fill a large bowl with cold water. Crack the first egg into a small sieve – this will drain away any runny egg that might cloud the water. Lower the heat so just a few small bubbles remain then stir to create a whirlpool. When the whirlpool has almost disappeared, tip the egg from the sieve into the middle of where the whirlpool was. Poach for 2 minutes while watching the heat – there should be small, gentle bubbles constantly but nothing more vigorous. Lower the heat so just a few small bubbles remain then stir to create a whirlpool. When the whirlpool has almost disappeared, tip the egg from the sieve into the middle of where the whirlpool was. Poach for 2 minutes while watching the heat – there should be small, gentle bubbles constantly but nothing more vigorous. Spoon the poached egg into the cold water. Repeat 3 times and keep the water gently simmering when all the eggs are done. Spoon the poached egg into the cold water. Repeat 3 times and keep the water gently simmering when all the eggs are done. Top each muffin half with a slice of smoked salmon. Reheat all the eggs in the poaching pan for 30 seconds, then sit on top of the salmon. Give the sauce a quick stir then spoon over the top of each egg – if it’s too thick, stir in a splash of cool water to thin. Garnish with the chives and serve immediately. Top each muffin half with a slice of smoked salmon. Reheat all the eggs in the poaching pan for 30 seconds, then sit on top of the salmon. Give the sauce a quick stir then spoon over the top of each egg – if it’s too thick, stir in a splash of cool water to thin. Garnish with the chives and serve immediately. Recipe tips If you want to use this recipe for Eggs benedict or florentine, just swap the second teaspoon of lemon juice for Dijon mustard – the extra lemon pairs best with fish. If you want to make this dish for four, use 3 egg yolks and 125g/4½oz butter in the hollandaise. | {
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"content": "An average of 4.1 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/eggs_royale_86310_16x9.jpg Eggs royale is similar to Eggs Benedict or florentine but uses smoked salmon instead of ham or spinach. Using cold butter rather than warm, melted butter means the sauce takes a few extra minutes to come together, but there’s far less risk of it splitting – worth the time we think. 2 large free-range egg yolks1½ tsp white wine vinegar2 tsp lemon juice85g/3oz unsalted butter, cold and diced 2 large free-range egg yolks 1½ tsp white wine vinegar 2 tsp lemon juice 85g/3oz unsalted butter, cold and diced splash white wine vinegar4 free-range eggs2 English muffins, split, toasted and buttered4 slices smoked salmonsnipped fresh chives, to garnishsalt and white pepper splash white wine vinegar 4 free-range eggs 2 English muffins, split, toasted and buttered 4 slices smoked salmon snipped fresh chives, to garnish salt and white pepper Method To make the hollandaise sauce, bring a small saucepan of water to a gentle simmer. Find a heatproof glass bowl that will fit neatly on top without touching the water and add the yolks, vinegar and 1 teaspoon of lemon juice. Whisk together until frothy, then place the bowl over the simmering water and whisk again until the mixture thickens.Gradually whisk in the butter, starting with single cubes, and as the sauce gets thicker, add 2–3 at a time. If the sauce begins to look oily – as if it might be splitting – whisk the mixture off the heat for a few minutes. When all the butter is incorporated, season with the remaining lemon juice, salt and white pepper. Turn off the heat but leave the bowl on top to keep the sauce warm. A piece of greaseproof paper laid directly on the surface will stop a skin forming.To poach the eggs, fill a saucepan with 10cm/4in of water and a splash of white wine vinegar. Bring to a gentle simmer. Fill a large bowl with cold water. Crack the first egg into a small sieve – this will drain away any runny egg that might cloud the water.Lower the heat so just a few small bubbles remain then stir to create a whirlpool. When the whirlpool has almost disappeared, tip the egg from the sieve into the middle of where the whirlpool was. Poach for 2 minutes while watching the heat – there should be small, gentle bubbles constantly but nothing more vigorous. Spoon the poached egg into the cold water. Repeat 3 times and keep the water gently simmering when all the eggs are done.Top each muffin half with a slice of smoked salmon. Reheat all the eggs in the poaching pan for 30 seconds, then sit on top of the salmon. Give the sauce a quick stir then spoon over the top of each egg – if it’s too thick, stir in a splash of cool water to thin. Garnish with the chives and serve immediately. To make the hollandaise sauce, bring a small saucepan of water to a gentle simmer. Find a heatproof glass bowl that will fit neatly on top without touching the water and add the yolks, vinegar and 1 teaspoon of lemon juice. Whisk together until frothy, then place the bowl over the simmering water and whisk again until the mixture thickens. To make the hollandaise sauce, bring a small saucepan of water to a gentle simmer. Find a heatproof glass bowl that will fit neatly on top without touching the water and add the yolks, vinegar and 1 teaspoon of lemon juice. Whisk together until frothy, then place the bowl over the simmering water and whisk again until the mixture thickens. Gradually whisk in the butter, starting with single cubes, and as the sauce gets thicker, add 2–3 at a time. If the sauce begins to look oily – as if it might be splitting – whisk the mixture off the heat for a few minutes. When all the butter is incorporated, season with the remaining lemon juice, salt and white pepper. Gradually whisk in the butter, starting with single cubes, and as the sauce gets thicker, add 2–3 at a time. If the sauce begins to look oily – as if it might be splitting – whisk the mixture off the heat for a few minutes. When all the butter is incorporated, season with the remaining lemon juice, salt and white pepper. Turn off the heat but leave the bowl on top to keep the sauce warm. A piece of greaseproof paper laid directly on the surface will stop a skin forming. Turn off the heat but leave the bowl on top to keep the sauce warm. A piece of greaseproof paper laid directly on the surface will stop a skin forming. To poach the eggs, fill a saucepan with 10cm/4in of water and a splash of white wine vinegar. Bring to a gentle simmer. Fill a large bowl with cold water. Crack the first egg into a small sieve – this will drain away any runny egg that might cloud the water. To poach the eggs, fill a saucepan with 10cm/4in of water and a splash of white wine vinegar. Bring to a gentle simmer. Fill a large bowl with cold water. Crack the first egg into a small sieve – this will drain away any runny egg that might cloud the water. Lower the heat so just a few small bubbles remain then stir to create a whirlpool. When the whirlpool has almost disappeared, tip the egg from the sieve into the middle of where the whirlpool was. Poach for 2 minutes while watching the heat – there should be small, gentle bubbles constantly but nothing more vigorous. Lower the heat so just a few small bubbles remain then stir to create a whirlpool. When the whirlpool has almost disappeared, tip the egg from the sieve into the middle of where the whirlpool was. Poach for 2 minutes while watching the heat – there should be small, gentle bubbles constantly but nothing more vigorous. Spoon the poached egg into the cold water. Repeat 3 times and keep the water gently simmering when all the eggs are done. Spoon the poached egg into the cold water. Repeat 3 times and keep the water gently simmering when all the eggs are done. Top each muffin half with a slice of smoked salmon. Reheat all the eggs in the poaching pan for 30 seconds, then sit on top of the salmon. Give the sauce a quick stir then spoon over the top of each egg – if it’s too thick, stir in a splash of cool water to thin. Garnish with the chives and serve immediately. Top each muffin half with a slice of smoked salmon. Reheat all the eggs in the poaching pan for 30 seconds, then sit on top of the salmon. Give the sauce a quick stir then spoon over the top of each egg – if it’s too thick, stir in a splash of cool water to thin. Garnish with the chives and serve immediately. Recipe tips If you want to use this recipe for Eggs benedict or florentine, just swap the second teaspoon of lemon juice for Dijon mustard – the extra lemon pairs best with fish. If you want to make this dish for four, use 3 egg yolks and 125g/4½oz butter in the hollandaise."
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} | 7635f12bfceb1b5f12628f71cbe58edb101b307c24fe8841219049707d0690a3 | Tandoori chicken skewers recipe
An average of 4.5 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tandoori_chicken_party_86717_16x9.jpg These easy spiced tandoori-style chicken mini skewers make great party food, and are so simple to put together. For this recipe you will need 15 x 15cm/6in bamboo skewers. Each skewer provides 65 kcal, 8.2g protein, 0.7g carbohydrate (of which 0.5g sugars), 3.1g fat (of which 1g saturates), 0.5g fibre and 0.08g salt. 450g/1lb chicken thigh fillets, trimmed of fat and each one cut into 4 strips75g/2½oz plain yoghurt2 tbsp tandoori or tikka spice curry powdersmall bunch fresh coriander, chopped (optional)lime wedges, to serve 450g/1lb chicken thigh fillets, trimmed of fat and each one cut into 4 strips 75g/2½oz plain yoghurt 2 tbsp tandoori or tikka spice curry powder small bunch fresh coriander, chopped (optional) lime wedges, to serve Method Mix the chicken strips, yoghurt and tikka paste together in a bowl. Cover with cling film and set aside in the fridge to marinate for 20 minutes, or up to 4 hours. Soak the bamboo skewers in water for at least 20 minutes.Preheat the oven to 220C/200C Fan/Gas 7. Place 2 baking trays in the oven to preheat.Thread 1 or 2 strips of chicken onto each skewer, not too tightly as this may cause uneven cooking. Place the chicken skewers onto the preheated baking trays, spaced well apart and bake for 20 minutes, turning half-way through. You may need to tip some cooking juices out of the baking tray when you turn them so that the skewers brown up nicely.Check that the chicken is completely cooked before serving. Serve scattered with freshly chopped coriander and lime wedges on the side. Mix the chicken strips, yoghurt and tikka paste together in a bowl. Cover with cling film and set aside in the fridge to marinate for 20 minutes, or up to 4 hours. Soak the bamboo skewers in water for at least 20 minutes. Mix the chicken strips, yoghurt and tikka paste together in a bowl. Cover with cling film and set aside in the fridge to marinate for 20 minutes, or up to 4 hours. Soak the bamboo skewers in water for at least 20 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Place 2 baking trays in the oven to preheat. Preheat the oven to 220C/200C Fan/Gas 7. Place 2 baking trays in the oven to preheat. Thread 1 or 2 strips of chicken onto each skewer, not too tightly as this may cause uneven cooking. Place the chicken skewers onto the preheated baking trays, spaced well apart and bake for 20 minutes, turning half-way through. You may need to tip some cooking juices out of the baking tray when you turn them so that the skewers brown up nicely. Thread 1 or 2 strips of chicken onto each skewer, not too tightly as this may cause uneven cooking. Place the chicken skewers onto the preheated baking trays, spaced well apart and bake for 20 minutes, turning half-way through. You may need to tip some cooking juices out of the baking tray when you turn them so that the skewers brown up nicely. Check that the chicken is completely cooked before serving. Serve scattered with freshly chopped coriander and lime wedges on the side. Check that the chicken is completely cooked before serving. Serve scattered with freshly chopped coriander and lime wedges on the side. | {
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"content": "An average of 4.5 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tandoori_chicken_party_86717_16x9.jpg These easy spiced tandoori-style chicken mini skewers make great party food, and are so simple to put together. For this recipe you will need 15 x 15cm/6in bamboo skewers. Each skewer provides 65 kcal, 8.2g protein, 0.7g carbohydrate (of which 0.5g sugars), 3.1g fat (of which 1g saturates), 0.5g fibre and 0.08g salt. 450g/1lb chicken thigh fillets, trimmed of fat and each one cut into 4 strips75g/2½oz plain yoghurt2 tbsp tandoori or tikka spice curry powdersmall bunch fresh coriander, chopped (optional)lime wedges, to serve 450g/1lb chicken thigh fillets, trimmed of fat and each one cut into 4 strips 75g/2½oz plain yoghurt 2 tbsp tandoori or tikka spice curry powder small bunch fresh coriander, chopped (optional) lime wedges, to serve Method Mix the chicken strips, yoghurt and tikka paste together in a bowl. Cover with cling film and set aside in the fridge to marinate for 20 minutes, or up to 4 hours. Soak the bamboo skewers in water for at least 20 minutes.Preheat the oven to 220C/200C Fan/Gas 7. Place 2 baking trays in the oven to preheat.Thread 1 or 2 strips of chicken onto each skewer, not too tightly as this may cause uneven cooking. Place the chicken skewers onto the preheated baking trays, spaced well apart and bake for 20 minutes, turning half-way through. You may need to tip some cooking juices out of the baking tray when you turn them so that the skewers brown up nicely.Check that the chicken is completely cooked before serving. Serve scattered with freshly chopped coriander and lime wedges on the side. Mix the chicken strips, yoghurt and tikka paste together in a bowl. Cover with cling film and set aside in the fridge to marinate for 20 minutes, or up to 4 hours. Soak the bamboo skewers in water for at least 20 minutes. Mix the chicken strips, yoghurt and tikka paste together in a bowl. Cover with cling film and set aside in the fridge to marinate for 20 minutes, or up to 4 hours. Soak the bamboo skewers in water for at least 20 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Place 2 baking trays in the oven to preheat. Preheat the oven to 220C/200C Fan/Gas 7. Place 2 baking trays in the oven to preheat. Thread 1 or 2 strips of chicken onto each skewer, not too tightly as this may cause uneven cooking. Place the chicken skewers onto the preheated baking trays, spaced well apart and bake for 20 minutes, turning half-way through. You may need to tip some cooking juices out of the baking tray when you turn them so that the skewers brown up nicely. Thread 1 or 2 strips of chicken onto each skewer, not too tightly as this may cause uneven cooking. Place the chicken skewers onto the preheated baking trays, spaced well apart and bake for 20 minutes, turning half-way through. You may need to tip some cooking juices out of the baking tray when you turn them so that the skewers brown up nicely. Check that the chicken is completely cooked before serving. Serve scattered with freshly chopped coriander and lime wedges on the side. Check that the chicken is completely cooked before serving. Serve scattered with freshly chopped coriander and lime wedges on the side."
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} | 0c0cee62a703d6bfb1cf8e68baa972edc1b72d73583b2a64e98030a72cb383c9 | Parsnip blinis with pear and blue cheese recipe
Parsnip blinis with pear, blue cheese and walnut topping An average of 3.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/parsnip_blinis_with_pear_34520_16x9.jpg The sweetness of the parsnips gives these blinis a lovely flavour, perfectly matched by the blue cheese and crunchy walnuts. Serve at room temperature as a party nibble. 125g/4½oz self-raising flour¼ tsp baking powder½ tsp caster sugar pinch salt 2 large free-range eggs75ml/2½fl oz milk2 small parsnips, grated 125g/4½oz self-raising flour ¼ tsp baking powder ½ tsp caster sugar pinch salt 2 large free-range eggs 75ml/2½fl oz milk 2 small parsnips, grated ¼ jar cranberry sauce 1 large ripe pear, peeled and very finely diced 100g/3½oz blue cheese, coarsely grated25g/1oz walnuts, toasted and chopped ¼ jar cranberry sauce 1 large ripe pear, peeled and very finely diced 100g/3½oz blue cheese, coarsely grated 25g/1oz walnuts, toasted and chopped Method Measure the flour, baking powder, salt and sugar into a mixing bowl. Make a well in the centre and break the eggs into the middle. Whisk, adding the milk to make a smooth batter. Add the parsnips and mix again.Heat the oil in a frying pan. Add a small teaspoon of the mixture to the pan to make small round blinis. Fry for a few minutes, once bubbles appear turn over and cook on the other side until lightly golden and the blinis are cooked through. Cool a rack while you continue with the remaining mixture. When ready to serve, Spoon a little cranberry sauce on top of the blinis. Top with pear and walnut pieces and a little cheese. Measure the flour, baking powder, salt and sugar into a mixing bowl. Make a well in the centre and break the eggs into the middle. Whisk, adding the milk to make a smooth batter. Add the parsnips and mix again. Measure the flour, baking powder, salt and sugar into a mixing bowl. Make a well in the centre and break the eggs into the middle. Whisk, adding the milk to make a smooth batter. Add the parsnips and mix again. Heat the oil in a frying pan. Add a small teaspoon of the mixture to the pan to make small round blinis. Fry for a few minutes, once bubbles appear turn over and cook on the other side until lightly golden and the blinis are cooked through. Cool a rack while you continue with the remaining mixture. Heat the oil in a frying pan. Add a small teaspoon of the mixture to the pan to make small round blinis. Fry for a few minutes, once bubbles appear turn over and cook on the other side until lightly golden and the blinis are cooked through. Cool a rack while you continue with the remaining mixture. When ready to serve, Spoon a little cranberry sauce on top of the blinis. Top with pear and walnut pieces and a little cheese. When ready to serve, Spoon a little cranberry sauce on top of the blinis. Top with pear and walnut pieces and a little cheese. | {
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"content": "Parsnip blinis with pear, blue cheese and walnut topping An average of 3.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/parsnip_blinis_with_pear_34520_16x9.jpg The sweetness of the parsnips gives these blinis a lovely flavour, perfectly matched by the blue cheese and crunchy walnuts. Serve at room temperature as a party nibble. 125g/4½oz self-raising flour¼ tsp baking powder½ tsp caster sugar pinch salt 2 large free-range eggs75ml/2½fl oz milk2 small parsnips, grated 125g/4½oz self-raising flour ¼ tsp baking powder ½ tsp caster sugar pinch salt 2 large free-range eggs 75ml/2½fl oz milk 2 small parsnips, grated ¼ jar cranberry sauce 1 large ripe pear, peeled and very finely diced 100g/3½oz blue cheese, coarsely grated25g/1oz walnuts, toasted and chopped ¼ jar cranberry sauce 1 large ripe pear, peeled and very finely diced 100g/3½oz blue cheese, coarsely grated 25g/1oz walnuts, toasted and chopped Method Measure the flour, baking powder, salt and sugar into a mixing bowl. Make a well in the centre and break the eggs into the middle. Whisk, adding the milk to make a smooth batter. Add the parsnips and mix again.Heat the oil in a frying pan. Add a small teaspoon of the mixture to the pan to make small round blinis. Fry for a few minutes, once bubbles appear turn over and cook on the other side until lightly golden and the blinis are cooked through. Cool a rack while you continue with the remaining mixture. When ready to serve, Spoon a little cranberry sauce on top of the blinis. Top with pear and walnut pieces and a little cheese. Measure the flour, baking powder, salt and sugar into a mixing bowl. Make a well in the centre and break the eggs into the middle. Whisk, adding the milk to make a smooth batter. Add the parsnips and mix again. Measure the flour, baking powder, salt and sugar into a mixing bowl. Make a well in the centre and break the eggs into the middle. Whisk, adding the milk to make a smooth batter. Add the parsnips and mix again. Heat the oil in a frying pan. Add a small teaspoon of the mixture to the pan to make small round blinis. Fry for a few minutes, once bubbles appear turn over and cook on the other side until lightly golden and the blinis are cooked through. Cool a rack while you continue with the remaining mixture. Heat the oil in a frying pan. Add a small teaspoon of the mixture to the pan to make small round blinis. Fry for a few minutes, once bubbles appear turn over and cook on the other side until lightly golden and the blinis are cooked through. Cool a rack while you continue with the remaining mixture. When ready to serve, Spoon a little cranberry sauce on top of the blinis. Top with pear and walnut pieces and a little cheese. When ready to serve, Spoon a little cranberry sauce on top of the blinis. Top with pear and walnut pieces and a little cheese."
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} | 800a04988654f3b8f5205be6e72e7be73516440de26a52d5b48c431940b1066f | Bulgur wheat balls recipe
An average of 3.9 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bulgur_wheat_balls_57026_16x9.jpg These easy patties have a Persian feel with the gentle spices and fresh herbs. Sabrina serves hers on sticks for a fun party snack, but you could put them in wraps, or a mezze-style platter. 200g/7oz bulgur wheat 2 medium free-range eggs1 small red onion, finely chopped2 heaped tsp turmeric2 heaped tsp ground cumin1 tsp ground cinnamon½ tsp cayenne pepper20g/½oz fresh coriander, chopped80g/3oz dried cranberriessalt and pepper, to taste4 tbsp olive oil 200g/7oz bulgur wheat 2 medium free-range eggs 1 small red onion, finely chopped 2 heaped tsp turmeric 2 heaped tsp ground cumin 1 tsp ground cinnamon ½ tsp cayenne pepper 20g/½oz fresh coriander, chopped 80g/3oz dried cranberries salt and pepper, to taste 4 tbsp olive oil 200g/7oz Greek yoghurt150g/5½oz sweet tamarind sauce25g/1oz nigella seeds4 tbsp fresh coriander, chopped 200g/7oz Greek yoghurt 150g/5½oz sweet tamarind sauce 25g/1oz nigella seeds 4 tbsp fresh coriander, chopped Method Cook the bulgur wheat for a little longer than the packet instructions say, so it’s very puffy (about 20 minutes). Rinse under cold water to remove the starch and leave to drain until cool enough to handle. Preheat the oven to 180C/160C Fan/Gas 4.Mix all the ingredients, except the oil, for the bulgur wheat balls together. Squeeze the mixture using your hands so it sticks together. Shape the mixture into golf-ball sized balls or patties, don't worry about making them into perfect balls. Place in the fridge for 30 minutes.Heat a large frying pan and add the oil, once hot add the balls and fry or 3-4 minutes. Finish them in the oven for 5-10 minutes if you like.Serve on sticks with a drizzle of Greek style yoghurt, sweet tamarind sauce, a sprinkle of nigella seeds and more fresh coriander. Cook the bulgur wheat for a little longer than the packet instructions say, so it’s very puffy (about 20 minutes). Rinse under cold water to remove the starch and leave to drain until cool enough to handle. Cook the bulgur wheat for a little longer than the packet instructions say, so it’s very puffy (about 20 minutes). Rinse under cold water to remove the starch and leave to drain until cool enough to handle. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Mix all the ingredients, except the oil, for the bulgur wheat balls together. Squeeze the mixture using your hands so it sticks together. Shape the mixture into golf-ball sized balls or patties, don't worry about making them into perfect balls. Place in the fridge for 30 minutes. Mix all the ingredients, except the oil, for the bulgur wheat balls together. Squeeze the mixture using your hands so it sticks together. Shape the mixture into golf-ball sized balls or patties, don't worry about making them into perfect balls. Place in the fridge for 30 minutes. Heat a large frying pan and add the oil, once hot add the balls and fry or 3-4 minutes. Finish them in the oven for 5-10 minutes if you like. Heat a large frying pan and add the oil, once hot add the balls and fry or 3-4 minutes. Finish them in the oven for 5-10 minutes if you like. Serve on sticks with a drizzle of Greek style yoghurt, sweet tamarind sauce, a sprinkle of nigella seeds and more fresh coriander. Serve on sticks with a drizzle of Greek style yoghurt, sweet tamarind sauce, a sprinkle of nigella seeds and more fresh coriander. | {
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"content": "An average of 3.9 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bulgur_wheat_balls_57026_16x9.jpg These easy patties have a Persian feel with the gentle spices and fresh herbs. Sabrina serves hers on sticks for a fun party snack, but you could put them in wraps, or a mezze-style platter. 200g/7oz bulgur wheat 2 medium free-range eggs1 small red onion, finely chopped2 heaped tsp turmeric2 heaped tsp ground cumin1 tsp ground cinnamon½ tsp cayenne pepper20g/½oz fresh coriander, chopped80g/3oz dried cranberriessalt and pepper, to taste4 tbsp olive oil 200g/7oz bulgur wheat 2 medium free-range eggs 1 small red onion, finely chopped 2 heaped tsp turmeric 2 heaped tsp ground cumin 1 tsp ground cinnamon ½ tsp cayenne pepper 20g/½oz fresh coriander, chopped 80g/3oz dried cranberries salt and pepper, to taste 4 tbsp olive oil 200g/7oz Greek yoghurt150g/5½oz sweet tamarind sauce25g/1oz nigella seeds4 tbsp fresh coriander, chopped 200g/7oz Greek yoghurt 150g/5½oz sweet tamarind sauce 25g/1oz nigella seeds 4 tbsp fresh coriander, chopped Method Cook the bulgur wheat for a little longer than the packet instructions say, so it’s very puffy (about 20 minutes). Rinse under cold water to remove the starch and leave to drain until cool enough to handle. Preheat the oven to 180C/160C Fan/Gas 4.Mix all the ingredients, except the oil, for the bulgur wheat balls together. Squeeze the mixture using your hands so it sticks together. Shape the mixture into golf-ball sized balls or patties, don't worry about making them into perfect balls. Place in the fridge for 30 minutes.Heat a large frying pan and add the oil, once hot add the balls and fry or 3-4 minutes. Finish them in the oven for 5-10 minutes if you like.Serve on sticks with a drizzle of Greek style yoghurt, sweet tamarind sauce, a sprinkle of nigella seeds and more fresh coriander. Cook the bulgur wheat for a little longer than the packet instructions say, so it’s very puffy (about 20 minutes). Rinse under cold water to remove the starch and leave to drain until cool enough to handle. Cook the bulgur wheat for a little longer than the packet instructions say, so it’s very puffy (about 20 minutes). Rinse under cold water to remove the starch and leave to drain until cool enough to handle. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Mix all the ingredients, except the oil, for the bulgur wheat balls together. Squeeze the mixture using your hands so it sticks together. Shape the mixture into golf-ball sized balls or patties, don't worry about making them into perfect balls. Place in the fridge for 30 minutes. Mix all the ingredients, except the oil, for the bulgur wheat balls together. Squeeze the mixture using your hands so it sticks together. Shape the mixture into golf-ball sized balls or patties, don't worry about making them into perfect balls. Place in the fridge for 30 minutes. Heat a large frying pan and add the oil, once hot add the balls and fry or 3-4 minutes. Finish them in the oven for 5-10 minutes if you like. Heat a large frying pan and add the oil, once hot add the balls and fry or 3-4 minutes. Finish them in the oven for 5-10 minutes if you like. Serve on sticks with a drizzle of Greek style yoghurt, sweet tamarind sauce, a sprinkle of nigella seeds and more fresh coriander. Serve on sticks with a drizzle of Greek style yoghurt, sweet tamarind sauce, a sprinkle of nigella seeds and more fresh coriander."
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} | 1991f97a34602f9ac2331b88f14bcb391121337c213e8eba214dd2a1ca1ab436 | Smoked mackerel pâté recipe
An average of 4.6 out of 5 stars from 87 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smoked_mackerel_pt_with_36210_16x9.jpg Smoked mackerel pâté is great to serve as a make-ahead starter, or serve it in jars for a picnic to be proud of. It's a no-cook starter that's unbelievably easy to whizz up and pretty cheap to boot. 2 whole smoked mackerel (or 4 fillets)1 tsp freshly grated horseradish (or 2 tsp horseradish sauce)2 tsp Dijon mustard freshly ground black pepper 2 tbsp crème fraîche½ lemon, juice only 100g/3½oz unsalted butter, chopped 2 whole smoked mackerel (or 4 fillets) 1 tsp freshly grated horseradish (or 2 tsp horseradish sauce) 2 tsp Dijon mustard freshly ground black pepper 2 tbsp crème fraîche ½ lemon, juice only 100g/3½oz unsalted butter, chopped spring onions, choppedsourdough bread, cut into slices spring onions, chopped sourdough bread, cut into slices Method Remove the skin from the fish – the odd small bone is fine as the mixture will be blended, but pick out any larger bones. Add the fish to a food processor.Add the horseradish, mustard, black pepper, crème fraîche and lemon juice and blend to a paste. Add the butter and blend until smooth. Season to taste with salt.Transfer the pâté into a serving bowl, ramekins or small jars. Garnish with spring onions. Serve with slices of sourdough bread, toasted if you prefer. Remove the skin from the fish – the odd small bone is fine as the mixture will be blended, but pick out any larger bones. Add the fish to a food processor. Remove the skin from the fish – the odd small bone is fine as the mixture will be blended, but pick out any larger bones. Add the fish to a food processor. Add the horseradish, mustard, black pepper, crème fraîche and lemon juice and blend to a paste. Add the butter and blend until smooth. Season to taste with salt. Add the horseradish, mustard, black pepper, crème fraîche and lemon juice and blend to a paste. Add the butter and blend until smooth. Season to taste with salt. Transfer the pâté into a serving bowl, ramekins or small jars. Transfer the pâté into a serving bowl, ramekins or small jars. Garnish with spring onions. Serve with slices of sourdough bread, toasted if you prefer. Garnish with spring onions. Serve with slices of sourdough bread, toasted if you prefer. Recipe tips Smoked mackerel is sold in fillets and should be boneless, but it's not unusual to find the odd bone lurking so do run your fingers over the fish to check. Don't worry about tiny pin bones as they will blend up with everything else. You could use kippers instead of mackerel to make this pâté. If you don't have a food processor you can mash all the ingredients together with a fork. The texture will be coarser and you'll need to be careful to remove any bones. Smoked mackerel pâté can be made up to 2 days in advance. Keep covered in the fridge. | {
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"content": "An average of 4.6 out of 5 stars from 87 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smoked_mackerel_pt_with_36210_16x9.jpg Smoked mackerel pâté is great to serve as a make-ahead starter, or serve it in jars for a picnic to be proud of. It's a no-cook starter that's unbelievably easy to whizz up and pretty cheap to boot. 2 whole smoked mackerel (or 4 fillets)1 tsp freshly grated horseradish (or 2 tsp horseradish sauce)2 tsp Dijon mustard freshly ground black pepper 2 tbsp crème fraîche½ lemon, juice only 100g/3½oz unsalted butter, chopped 2 whole smoked mackerel (or 4 fillets) 1 tsp freshly grated horseradish (or 2 tsp horseradish sauce) 2 tsp Dijon mustard freshly ground black pepper 2 tbsp crème fraîche ½ lemon, juice only 100g/3½oz unsalted butter, chopped spring onions, choppedsourdough bread, cut into slices spring onions, chopped sourdough bread, cut into slices Method Remove the skin from the fish – the odd small bone is fine as the mixture will be blended, but pick out any larger bones. Add the fish to a food processor.Add the horseradish, mustard, black pepper, crème fraîche and lemon juice and blend to a paste. Add the butter and blend until smooth. Season to taste with salt.Transfer the pâté into a serving bowl, ramekins or small jars. Garnish with spring onions. Serve with slices of sourdough bread, toasted if you prefer. Remove the skin from the fish – the odd small bone is fine as the mixture will be blended, but pick out any larger bones. Add the fish to a food processor. Remove the skin from the fish – the odd small bone is fine as the mixture will be blended, but pick out any larger bones. Add the fish to a food processor. Add the horseradish, mustard, black pepper, crème fraîche and lemon juice and blend to a paste. Add the butter and blend until smooth. Season to taste with salt. Add the horseradish, mustard, black pepper, crème fraîche and lemon juice and blend to a paste. Add the butter and blend until smooth. Season to taste with salt. Transfer the pâté into a serving bowl, ramekins or small jars. Transfer the pâté into a serving bowl, ramekins or small jars. Garnish with spring onions. Serve with slices of sourdough bread, toasted if you prefer. Garnish with spring onions. Serve with slices of sourdough bread, toasted if you prefer. Recipe tips Smoked mackerel is sold in fillets and should be boneless, but it's not unusual to find the odd bone lurking so do run your fingers over the fish to check. Don't worry about tiny pin bones as they will blend up with everything else. You could use kippers instead of mackerel to make this pâté. If you don't have a food processor you can mash all the ingredients together with a fork. The texture will be coarser and you'll need to be careful to remove any bones. Smoked mackerel pâté can be made up to 2 days in advance. Keep covered in the fridge."
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} | a41d4dba4948a744df3ae0d4a8aa990300b24a1166830942dfc5822d9784bb41 | Spicy margarita recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicy_margarita_68770_16x9.jpg This spicy margarita is the perfect balance of sharp, sweet and heat. The rim is coated with a Mexican seasoning made of powder, salt and tangy citric acid. Don't skip it. 1 red chilli, sliced50g/1¾oz caster sugar 1 red chilli, sliced 50g/1¾oz caster sugar 1 lime wedge1 tsp chilli-lime seasoning, for the garnish100ml/3½fl oz tequila50ml/2fl oz triple sec10ml/2 tsp chilli syrup (from above) 25ml/1fl oz lime juice25ml/1fl oz lemon juice ice cubes 1 lime wedge 1 tsp chilli-lime seasoning, for the garnish 100ml/3½fl oz tequila 50ml/2fl oz triple sec 10ml/2 tsp chilli syrup (from above) 25ml/1fl oz lime juice 25ml/1fl oz lemon juice ice cubes Method Start by making the chilli syrup. Put the sliced red chilli into a small saucepan and add the caster sugar and 50ml/2fl oz water. Heat until the sugar has dissolved and the mixture is simmering. Turn off the heat and leave to cool completely. If you like you can cover it and store in the fridge overnight. Strain the mixture into a clean jug or glass and discard the chilli pieces.When you’re read to make the cocktail, rub a wedge of lime around the rims of 2 tumblers. Sprinkle the chilli-lime seasoning onto a small plate or saucer then dip the glasses into the salt so it sticks to the rim. Set aside. Pour the tequila, triple sec, chilli syrup, lemon and lime juices into a cocktail shaker. Add a handful of ice cubes and shake well. Fill your prepared glasses with fresh ice cubes then strain the cocktail into your prepared glasses. Garnish with a whole chilli or slices. Start by making the chilli syrup. Put the sliced red chilli into a small saucepan and add the caster sugar and 50ml/2fl oz water. Heat until the sugar has dissolved and the mixture is simmering. Turn off the heat and leave to cool completely. If you like you can cover it and store in the fridge overnight. Start by making the chilli syrup. Put the sliced red chilli into a small saucepan and add the caster sugar and 50ml/2fl oz water. Heat until the sugar has dissolved and the mixture is simmering. Turn off the heat and leave to cool completely. If you like you can cover it and store in the fridge overnight. Strain the mixture into a clean jug or glass and discard the chilli pieces. Strain the mixture into a clean jug or glass and discard the chilli pieces. When you’re read to make the cocktail, rub a wedge of lime around the rims of 2 tumblers. Sprinkle the chilli-lime seasoning onto a small plate or saucer then dip the glasses into the salt so it sticks to the rim. Set aside. When you’re read to make the cocktail, rub a wedge of lime around the rims of 2 tumblers. Sprinkle the chilli-lime seasoning onto a small plate or saucer then dip the glasses into the salt so it sticks to the rim. Set aside. Pour the tequila, triple sec, chilli syrup, lemon and lime juices into a cocktail shaker. Add a handful of ice cubes and shake well. Pour the tequila, triple sec, chilli syrup, lemon and lime juices into a cocktail shaker. Add a handful of ice cubes and shake well. Fill your prepared glasses with fresh ice cubes then strain the cocktail into your prepared glasses. Garnish with a whole chilli or slices. Fill your prepared glasses with fresh ice cubes then strain the cocktail into your prepared glasses. Garnish with a whole chilli or slices. Recipe tips If you want the syrup to be hotter, leave the chilli slices in the syrup overnight before straining. You can also use a hotter chilli. If you want it to be milder, then deseed some or all of the chilli slices before making. | {
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"title": "Spicy margarita recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicy_margarita_68770_16x9.jpg This spicy margarita is the perfect balance of sharp, sweet and heat. The rim is coated with a Mexican seasoning made of powder, salt and tangy citric acid. Don't skip it. 1 red chilli, sliced50g/1¾oz caster sugar 1 red chilli, sliced 50g/1¾oz caster sugar 1 lime wedge1 tsp chilli-lime seasoning, for the garnish100ml/3½fl oz tequila50ml/2fl oz triple sec10ml/2 tsp chilli syrup (from above) 25ml/1fl oz lime juice25ml/1fl oz lemon juice ice cubes 1 lime wedge 1 tsp chilli-lime seasoning, for the garnish 100ml/3½fl oz tequila 50ml/2fl oz triple sec 10ml/2 tsp chilli syrup (from above) 25ml/1fl oz lime juice 25ml/1fl oz lemon juice ice cubes Method Start by making the chilli syrup. Put the sliced red chilli into a small saucepan and add the caster sugar and 50ml/2fl oz water. Heat until the sugar has dissolved and the mixture is simmering. Turn off the heat and leave to cool completely. If you like you can cover it and store in the fridge overnight. Strain the mixture into a clean jug or glass and discard the chilli pieces.When you’re read to make the cocktail, rub a wedge of lime around the rims of 2 tumblers. Sprinkle the chilli-lime seasoning onto a small plate or saucer then dip the glasses into the salt so it sticks to the rim. Set aside. Pour the tequila, triple sec, chilli syrup, lemon and lime juices into a cocktail shaker. Add a handful of ice cubes and shake well. Fill your prepared glasses with fresh ice cubes then strain the cocktail into your prepared glasses. Garnish with a whole chilli or slices. Start by making the chilli syrup. Put the sliced red chilli into a small saucepan and add the caster sugar and 50ml/2fl oz water. Heat until the sugar has dissolved and the mixture is simmering. Turn off the heat and leave to cool completely. If you like you can cover it and store in the fridge overnight. Start by making the chilli syrup. Put the sliced red chilli into a small saucepan and add the caster sugar and 50ml/2fl oz water. Heat until the sugar has dissolved and the mixture is simmering. Turn off the heat and leave to cool completely. If you like you can cover it and store in the fridge overnight. Strain the mixture into a clean jug or glass and discard the chilli pieces. Strain the mixture into a clean jug or glass and discard the chilli pieces. When you’re read to make the cocktail, rub a wedge of lime around the rims of 2 tumblers. Sprinkle the chilli-lime seasoning onto a small plate or saucer then dip the glasses into the salt so it sticks to the rim. Set aside. When you’re read to make the cocktail, rub a wedge of lime around the rims of 2 tumblers. Sprinkle the chilli-lime seasoning onto a small plate or saucer then dip the glasses into the salt so it sticks to the rim. Set aside. Pour the tequila, triple sec, chilli syrup, lemon and lime juices into a cocktail shaker. Add a handful of ice cubes and shake well. Pour the tequila, triple sec, chilli syrup, lemon and lime juices into a cocktail shaker. Add a handful of ice cubes and shake well. Fill your prepared glasses with fresh ice cubes then strain the cocktail into your prepared glasses. Garnish with a whole chilli or slices. Fill your prepared glasses with fresh ice cubes then strain the cocktail into your prepared glasses. Garnish with a whole chilli or slices. Recipe tips If you want the syrup to be hotter, leave the chilli slices in the syrup overnight before straining. You can also use a hotter chilli. If you want it to be milder, then deseed some or all of the chilli slices before making."
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} | 6b916940ecb69f27188a0c7eee5075f836f9b3c7e6b93afb6b0e165844c99652 | Haggis with whisky sauce recipe
Haggis, clapshot and whisky sauce An average of 4.9 out of 5 stars from 39 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/haggisclapshotandwhi_92144_16x9.jpg Celebrate Burns Night with The Hairy Bikers' recipe of haggis, neeps, tatties and whisky sauce. 500g/1lb 2oz haggis 500g/1lb 2oz haggis 500g/1lb 2oz floury potatoes, such as Maris Piper or King Edward, peeled, chopped500g/1lb 2oz swede (yellow turnip), peeled, chopped50g/2oz butter75ml/2¾fl oz double creamsea salt and freshly ground white pepper1 tbsp chopped fresh chives 500g/1lb 2oz floury potatoes, such as Maris Piper or King Edward, peeled, chopped 500g/1lb 2oz swede (yellow turnip), peeled, chopped 50g/2oz butter 75ml/2¾fl oz double cream sea salt and freshly ground white pepper 1 tbsp chopped fresh chives 500ml/17fl oz double cream2 tsp wholegrain mustard1 tbsp Dijon mustard2 tsp whiskysea salt and freshly ground white pepper1 tbsp chopped fresh chives½ lemon, juice only 500ml/17fl oz double cream 2 tsp wholegrain mustard 1 tbsp Dijon mustard 2 tsp whisky sea salt and freshly ground white pepper 1 tbsp chopped fresh chives ½ lemon, juice only Method Preheat the oven to 180C/350F/Gas 4.Wrap the haggis tightly in aluminium foil and place onto a baking tray. Bake in the oven for 45 minutes to one hour, or until cooked through. Meanwhile, for the clapshot, boil the potatoes and swede in separate saucepans of salted water for 15-18 minutes, or until tender. Drain well. Add the drained swede to the drained potatoes and mash thoroughly. Add the butter and cream and mash again until smooth and well combined. Season, to taste, with salt and freshly ground white pepper. Stir in the tablespoon of chives. Set aside and keep warm.For the whisky sauce, heat the double cream in a pan over a medium heat. Add the wholegrain mustard, Dijon mustard and whisky and stir to combine. Increase the heat until the mixture is simmering and continue to cook for 1-2 minutes. Remove the pan from the heat and season, to taste, with salt and freshly ground white pepper. Stir in the tablespoon of chives, then whisk in the lemon juice.To serve, divide the clapshot equally among four serving plates. Place a spoonful of steamed haggis alongside each. Spoon over the warm whisky sauce. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Wrap the haggis tightly in aluminium foil and place onto a baking tray. Bake in the oven for 45 minutes to one hour, or until cooked through. Wrap the haggis tightly in aluminium foil and place onto a baking tray. Bake in the oven for 45 minutes to one hour, or until cooked through. Meanwhile, for the clapshot, boil the potatoes and swede in separate saucepans of salted water for 15-18 minutes, or until tender. Drain well. Add the drained swede to the drained potatoes and mash thoroughly. Add the butter and cream and mash again until smooth and well combined. Season, to taste, with salt and freshly ground white pepper. Stir in the tablespoon of chives. Set aside and keep warm. Meanwhile, for the clapshot, boil the potatoes and swede in separate saucepans of salted water for 15-18 minutes, or until tender. Drain well. Add the drained swede to the drained potatoes and mash thoroughly. Add the butter and cream and mash again until smooth and well combined. Season, to taste, with salt and freshly ground white pepper. Stir in the tablespoon of chives. Set aside and keep warm. For the whisky sauce, heat the double cream in a pan over a medium heat. Add the wholegrain mustard, Dijon mustard and whisky and stir to combine. Increase the heat until the mixture is simmering and continue to cook for 1-2 minutes. For the whisky sauce, heat the double cream in a pan over a medium heat. Add the wholegrain mustard, Dijon mustard and whisky and stir to combine. Increase the heat until the mixture is simmering and continue to cook for 1-2 minutes. Remove the pan from the heat and season, to taste, with salt and freshly ground white pepper. Stir in the tablespoon of chives, then whisk in the lemon juice. Remove the pan from the heat and season, to taste, with salt and freshly ground white pepper. Stir in the tablespoon of chives, then whisk in the lemon juice. To serve, divide the clapshot equally among four serving plates. Place a spoonful of steamed haggis alongside each. Spoon over the warm whisky sauce. To serve, divide the clapshot equally among four serving plates. Place a spoonful of steamed haggis alongside each. Spoon over the warm whisky sauce. | {
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"title": "Haggis with whisky sauce recipe",
"content": "Haggis, clapshot and whisky sauce An average of 4.9 out of 5 stars from 39 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/haggisclapshotandwhi_92144_16x9.jpg Celebrate Burns Night with The Hairy Bikers' recipe of haggis, neeps, tatties and whisky sauce. 500g/1lb 2oz haggis 500g/1lb 2oz haggis 500g/1lb 2oz floury potatoes, such as Maris Piper or King Edward, peeled, chopped500g/1lb 2oz swede (yellow turnip), peeled, chopped50g/2oz butter75ml/2¾fl oz double creamsea salt and freshly ground white pepper1 tbsp chopped fresh chives 500g/1lb 2oz floury potatoes, such as Maris Piper or King Edward, peeled, chopped 500g/1lb 2oz swede (yellow turnip), peeled, chopped 50g/2oz butter 75ml/2¾fl oz double cream sea salt and freshly ground white pepper 1 tbsp chopped fresh chives 500ml/17fl oz double cream2 tsp wholegrain mustard1 tbsp Dijon mustard2 tsp whiskysea salt and freshly ground white pepper1 tbsp chopped fresh chives½ lemon, juice only 500ml/17fl oz double cream 2 tsp wholegrain mustard 1 tbsp Dijon mustard 2 tsp whisky sea salt and freshly ground white pepper 1 tbsp chopped fresh chives ½ lemon, juice only Method Preheat the oven to 180C/350F/Gas 4.Wrap the haggis tightly in aluminium foil and place onto a baking tray. Bake in the oven for 45 minutes to one hour, or until cooked through. Meanwhile, for the clapshot, boil the potatoes and swede in separate saucepans of salted water for 15-18 minutes, or until tender. Drain well. Add the drained swede to the drained potatoes and mash thoroughly. Add the butter and cream and mash again until smooth and well combined. Season, to taste, with salt and freshly ground white pepper. Stir in the tablespoon of chives. Set aside and keep warm.For the whisky sauce, heat the double cream in a pan over a medium heat. Add the wholegrain mustard, Dijon mustard and whisky and stir to combine. Increase the heat until the mixture is simmering and continue to cook for 1-2 minutes. Remove the pan from the heat and season, to taste, with salt and freshly ground white pepper. Stir in the tablespoon of chives, then whisk in the lemon juice.To serve, divide the clapshot equally among four serving plates. Place a spoonful of steamed haggis alongside each. Spoon over the warm whisky sauce. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Wrap the haggis tightly in aluminium foil and place onto a baking tray. Bake in the oven for 45 minutes to one hour, or until cooked through. Wrap the haggis tightly in aluminium foil and place onto a baking tray. Bake in the oven for 45 minutes to one hour, or until cooked through. Meanwhile, for the clapshot, boil the potatoes and swede in separate saucepans of salted water for 15-18 minutes, or until tender. Drain well. Add the drained swede to the drained potatoes and mash thoroughly. Add the butter and cream and mash again until smooth and well combined. Season, to taste, with salt and freshly ground white pepper. Stir in the tablespoon of chives. Set aside and keep warm. Meanwhile, for the clapshot, boil the potatoes and swede in separate saucepans of salted water for 15-18 minutes, or until tender. Drain well. Add the drained swede to the drained potatoes and mash thoroughly. Add the butter and cream and mash again until smooth and well combined. Season, to taste, with salt and freshly ground white pepper. Stir in the tablespoon of chives. Set aside and keep warm. For the whisky sauce, heat the double cream in a pan over a medium heat. Add the wholegrain mustard, Dijon mustard and whisky and stir to combine. Increase the heat until the mixture is simmering and continue to cook for 1-2 minutes. For the whisky sauce, heat the double cream in a pan over a medium heat. Add the wholegrain mustard, Dijon mustard and whisky and stir to combine. Increase the heat until the mixture is simmering and continue to cook for 1-2 minutes. Remove the pan from the heat and season, to taste, with salt and freshly ground white pepper. Stir in the tablespoon of chives, then whisk in the lemon juice. Remove the pan from the heat and season, to taste, with salt and freshly ground white pepper. Stir in the tablespoon of chives, then whisk in the lemon juice. To serve, divide the clapshot equally among four serving plates. Place a spoonful of steamed haggis alongside each. Spoon over the warm whisky sauce. To serve, divide the clapshot equally among four serving plates. Place a spoonful of steamed haggis alongside each. Spoon over the warm whisky sauce."
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} | b89f0a8c96ded430ad934222c8b382d546efbfb72e3dae5abf3e747335f518db | Mary Berry's cock-a-leekie soup recipe
An average of 4.3 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cock-a-leekie_soup_03663_16x9.jpg This warming Scottish cock-a-leekie soup is made in the traditional way, with shredded prunes to add slight sweetness and comfort. 1 x 1.5kg/3lb 5oz ready-to-cook chicken2 litres/3½ pints chicken stock (or water)3 bay leaves4 leeks, halved lengthways, thinly shredded2 carrots, peeled, halved lengthways, thinly sliced2 sticks celery, halved lengthways, sliced12 ready-to-eat dried prunes, shreddedsalt and freshly ground black pepper 1 x 1.5kg/3lb 5oz ready-to-cook chicken 2 litres/3½ pints chicken stock (or water) 3 bay leaves 4 leeks, halved lengthways, thinly shredded 2 carrots, peeled, halved lengthways, thinly sliced 2 sticks celery, halved lengthways, sliced 12 ready-to-eat dried prunes, shredded salt and freshly ground black pepper Method Sit the chicken in a large saucepan so it fits snugly and add the stock; you need enough to cover the chicken. Add the bay and season with salt and pepper. Bring to the boil on a high heat. Cover and simmer for 1–1¼ hours, or until cooked through. Remove the chicken from the liquid and check the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer (if not, cook for a little longer). Pull it apart slightly so it cools quickly. Add the leeks, carrots, celery and prunes to the cooking liquid (if you used water, add a couple of chicken stock cubes at this stage). Bring to the boil, then cover and cook for 20 minutes, or until the vegetables are tender.Pull the meat from the chicken carcass into bite-sized pieces, discarding any skin and bone. Remove the bay leaves from the pan, add a little salt and pepper if needed, return the chicken to the pan and stir. Heat until piping hot. Serve in warmed bowls or mugs. Sit the chicken in a large saucepan so it fits snugly and add the stock; you need enough to cover the chicken. Sit the chicken in a large saucepan so it fits snugly and add the stock; you need enough to cover the chicken. Add the bay and season with salt and pepper. Bring to the boil on a high heat. Cover and simmer for 1–1¼ hours, or until cooked through. Remove the chicken from the liquid and check the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer (if not, cook for a little longer). Pull it apart slightly so it cools quickly. Add the bay and season with salt and pepper. Bring to the boil on a high heat. Cover and simmer for 1–1¼ hours, or until cooked through. Remove the chicken from the liquid and check the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer (if not, cook for a little longer). Pull it apart slightly so it cools quickly. Add the leeks, carrots, celery and prunes to the cooking liquid (if you used water, add a couple of chicken stock cubes at this stage). Add the leeks, carrots, celery and prunes to the cooking liquid (if you used water, add a couple of chicken stock cubes at this stage). Bring to the boil, then cover and cook for 20 minutes, or until the vegetables are tender. Bring to the boil, then cover and cook for 20 minutes, or until the vegetables are tender. Pull the meat from the chicken carcass into bite-sized pieces, discarding any skin and bone. Remove the bay leaves from the pan, add a little salt and pepper if needed, return the chicken to the pan and stir. Heat until piping hot. Serve in warmed bowls or mugs. Pull the meat from the chicken carcass into bite-sized pieces, discarding any skin and bone. Remove the bay leaves from the pan, add a little salt and pepper if needed, return the chicken to the pan and stir. Heat until piping hot. Serve in warmed bowls or mugs. | {
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"title": "Mary Berry's cock-a-leekie soup recipe",
"content": "An average of 4.3 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cock-a-leekie_soup_03663_16x9.jpg This warming Scottish cock-a-leekie soup is made in the traditional way, with shredded prunes to add slight sweetness and comfort. 1 x 1.5kg/3lb 5oz ready-to-cook chicken2 litres/3½ pints chicken stock (or water)3 bay leaves4 leeks, halved lengthways, thinly shredded2 carrots, peeled, halved lengthways, thinly sliced2 sticks celery, halved lengthways, sliced12 ready-to-eat dried prunes, shreddedsalt and freshly ground black pepper 1 x 1.5kg/3lb 5oz ready-to-cook chicken 2 litres/3½ pints chicken stock (or water) 3 bay leaves 4 leeks, halved lengthways, thinly shredded 2 carrots, peeled, halved lengthways, thinly sliced 2 sticks celery, halved lengthways, sliced 12 ready-to-eat dried prunes, shredded salt and freshly ground black pepper Method Sit the chicken in a large saucepan so it fits snugly and add the stock; you need enough to cover the chicken. Add the bay and season with salt and pepper. Bring to the boil on a high heat. Cover and simmer for 1–1¼ hours, or until cooked through. Remove the chicken from the liquid and check the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer (if not, cook for a little longer). Pull it apart slightly so it cools quickly. Add the leeks, carrots, celery and prunes to the cooking liquid (if you used water, add a couple of chicken stock cubes at this stage). Bring to the boil, then cover and cook for 20 minutes, or until the vegetables are tender.Pull the meat from the chicken carcass into bite-sized pieces, discarding any skin and bone. Remove the bay leaves from the pan, add a little salt and pepper if needed, return the chicken to the pan and stir. Heat until piping hot. Serve in warmed bowls or mugs. Sit the chicken in a large saucepan so it fits snugly and add the stock; you need enough to cover the chicken. Sit the chicken in a large saucepan so it fits snugly and add the stock; you need enough to cover the chicken. Add the bay and season with salt and pepper. Bring to the boil on a high heat. Cover and simmer for 1–1¼ hours, or until cooked through. Remove the chicken from the liquid and check the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer (if not, cook for a little longer). Pull it apart slightly so it cools quickly. Add the bay and season with salt and pepper. Bring to the boil on a high heat. Cover and simmer for 1–1¼ hours, or until cooked through. Remove the chicken from the liquid and check the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer (if not, cook for a little longer). Pull it apart slightly so it cools quickly. Add the leeks, carrots, celery and prunes to the cooking liquid (if you used water, add a couple of chicken stock cubes at this stage). Add the leeks, carrots, celery and prunes to the cooking liquid (if you used water, add a couple of chicken stock cubes at this stage). Bring to the boil, then cover and cook for 20 minutes, or until the vegetables are tender. Bring to the boil, then cover and cook for 20 minutes, or until the vegetables are tender. Pull the meat from the chicken carcass into bite-sized pieces, discarding any skin and bone. Remove the bay leaves from the pan, add a little salt and pepper if needed, return the chicken to the pan and stir. Heat until piping hot. Serve in warmed bowls or mugs. Pull the meat from the chicken carcass into bite-sized pieces, discarding any skin and bone. Remove the bay leaves from the pan, add a little salt and pepper if needed, return the chicken to the pan and stir. Heat until piping hot. Serve in warmed bowls or mugs."
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} | cd3039f1ad2c59bd41fa974c3fc6582aa25d6ed07c7dfa0b435e0bd667faeb8d | Rumbledethumps recipe
An average of 5.0 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rumbledethumps_87486_16x9.jpg Similar to bubble and squeak, rumbledethumps are a traditional Scottish dish of buttery mash, cabbage and swede, baked until golden brown and crispy. You can cook them earlier in the day and reheat in the oven – give them an extra 20 minutes or so from cold. 600g/1lb 5oz large potatoes, peeled and chopped into large chunks400g/14oz swede (known as turnip in Scotland), peeled and chopped into large chunks75g/2¾oz butter250g/9oz savoy cabbage or kale, finely slicedsalt and freshly ground black pepper 25g/1oz cheddar, grated 600g/1lb 5oz large potatoes, peeled and chopped into large chunks 400g/14oz swede (known as turnip in Scotland), peeled and chopped into large chunks 75g/2¾oz butter 250g/9oz savoy cabbage or kale, finely sliced salt and freshly ground black pepper 25g/1oz cheddar, grated Method Preheat the oven to 180C/160C Fan/Gas 4.Cook the potatoes and swede in a saucepan of salted boiling water until tender. Drain well and return to the pan. Heat 50g/2oz butter in a pan and gently cook the cabbage for a few minutes, until the cabbage is tender but retains its colour.Add the cabbage to the pan with the potatoes and swede. Add the remaining 25g/1oz butter and mash together using a potato masher. Season, to taste, with salt and freshly ground black pepper.Place the mashed vegetables into an ovenproof lidded dish and top with the cheese. Cover with a lid and bake in the oven for about 30 minutes, then remove the lid and continue to cook for a further 15 minutes, or until piping hot and golden-brown on top. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Cook the potatoes and swede in a saucepan of salted boiling water until tender. Drain well and return to the pan. Cook the potatoes and swede in a saucepan of salted boiling water until tender. Drain well and return to the pan. Heat 50g/2oz butter in a pan and gently cook the cabbage for a few minutes, until the cabbage is tender but retains its colour. Heat 50g/2oz butter in a pan and gently cook the cabbage for a few minutes, until the cabbage is tender but retains its colour. Add the cabbage to the pan with the potatoes and swede. Add the remaining 25g/1oz butter and mash together using a potato masher. Season, to taste, with salt and freshly ground black pepper. Add the cabbage to the pan with the potatoes and swede. Add the remaining 25g/1oz butter and mash together using a potato masher. Season, to taste, with salt and freshly ground black pepper. Place the mashed vegetables into an ovenproof lidded dish and top with the cheese. Cover with a lid and bake in the oven for about 30 minutes, then remove the lid and continue to cook for a further 15 minutes, or until piping hot and golden-brown on top. Place the mashed vegetables into an ovenproof lidded dish and top with the cheese. Cover with a lid and bake in the oven for about 30 minutes, then remove the lid and continue to cook for a further 15 minutes, or until piping hot and golden-brown on top. Recipe tips You can make a smaller amount with leftover mash or greens from a roast dinner. The recipe is fairly forgiving, so use what you have. You can also crisp this up in an air-fryer in 15 minutes at 180C. | {
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"content": "An average of 5.0 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rumbledethumps_87486_16x9.jpg Similar to bubble and squeak, rumbledethumps are a traditional Scottish dish of buttery mash, cabbage and swede, baked until golden brown and crispy. You can cook them earlier in the day and reheat in the oven – give them an extra 20 minutes or so from cold. 600g/1lb 5oz large potatoes, peeled and chopped into large chunks400g/14oz swede (known as turnip in Scotland), peeled and chopped into large chunks75g/2¾oz butter250g/9oz savoy cabbage or kale, finely slicedsalt and freshly ground black pepper 25g/1oz cheddar, grated 600g/1lb 5oz large potatoes, peeled and chopped into large chunks 400g/14oz swede (known as turnip in Scotland), peeled and chopped into large chunks 75g/2¾oz butter 250g/9oz savoy cabbage or kale, finely sliced salt and freshly ground black pepper 25g/1oz cheddar, grated Method Preheat the oven to 180C/160C Fan/Gas 4.Cook the potatoes and swede in a saucepan of salted boiling water until tender. Drain well and return to the pan. Heat 50g/2oz butter in a pan and gently cook the cabbage for a few minutes, until the cabbage is tender but retains its colour.Add the cabbage to the pan with the potatoes and swede. Add the remaining 25g/1oz butter and mash together using a potato masher. Season, to taste, with salt and freshly ground black pepper.Place the mashed vegetables into an ovenproof lidded dish and top with the cheese. Cover with a lid and bake in the oven for about 30 minutes, then remove the lid and continue to cook for a further 15 minutes, or until piping hot and golden-brown on top. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Cook the potatoes and swede in a saucepan of salted boiling water until tender. Drain well and return to the pan. Cook the potatoes and swede in a saucepan of salted boiling water until tender. Drain well and return to the pan. Heat 50g/2oz butter in a pan and gently cook the cabbage for a few minutes, until the cabbage is tender but retains its colour. Heat 50g/2oz butter in a pan and gently cook the cabbage for a few minutes, until the cabbage is tender but retains its colour. Add the cabbage to the pan with the potatoes and swede. Add the remaining 25g/1oz butter and mash together using a potato masher. Season, to taste, with salt and freshly ground black pepper. Add the cabbage to the pan with the potatoes and swede. Add the remaining 25g/1oz butter and mash together using a potato masher. Season, to taste, with salt and freshly ground black pepper. Place the mashed vegetables into an ovenproof lidded dish and top with the cheese. Cover with a lid and bake in the oven for about 30 minutes, then remove the lid and continue to cook for a further 15 minutes, or until piping hot and golden-brown on top. Place the mashed vegetables into an ovenproof lidded dish and top with the cheese. Cover with a lid and bake in the oven for about 30 minutes, then remove the lid and continue to cook for a further 15 minutes, or until piping hot and golden-brown on top. Recipe tips You can make a smaller amount with leftover mash or greens from a roast dinner. The recipe is fairly forgiving, so use what you have. You can also crisp this up in an air-fryer in 15 minutes at 180C."
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} | a69a3950ae1ed0413e600fae4e137ceda9a22c25b8b8d972dcb84f1ad0d1c836 | Haggis toastie recipe
An average of 3.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheddar_vegetarian_08817_16x9.jpg This toastie is a delight – the nuttiness from the vegetarian haggis goes so well with the sharp, salty cheese and the sweet, sticky caramelised onions. Best dipped in a little ‘broon’ sauce! 2 tsp vegetable oil½ red onion, finely sliced½ tsp sugar butter, for spreading2 thick slices sourdough60g/2¼oz Scottish cheddar, grated30g/1oz mozzarella, grated3 tbsp vegetarian haggis brown sauce, to serve 2 tsp vegetable oil ½ red onion, finely sliced ½ tsp sugar butter, for spreading 2 thick slices sourdough 60g/2¼oz Scottish cheddar, grated 30g/1oz mozzarella, grated 3 tbsp vegetarian haggis brown sauce, to serve Method Heat the oil in a non-stick frying pan over a medium heat. Add the onion, sprinkle over the sugar and cook for about 10 minutes or until the onion has softened and caramelised. Set aside and leave to cool. Clean the pan and pop it back over a low–medium heat. Butter one side of both pieces of bread. Layer the cheddar, mozzarella, haggis and caramelised red onions on one of the unbuttered sides of sourdough, then top with other slice, unbuttered side facing in. Pop the sandwich into the pan carefully and fry on both sides until the outside is golden brown and the inside is gooey and melted. Cut in half and enjoy with some brown sauce. Heat the oil in a non-stick frying pan over a medium heat. Add the onion, sprinkle over the sugar and cook for about 10 minutes or until the onion has softened and caramelised. Set aside and leave to cool. Clean the pan and pop it back over a low–medium heat. Heat the oil in a non-stick frying pan over a medium heat. Add the onion, sprinkle over the sugar and cook for about 10 minutes or until the onion has softened and caramelised. Set aside and leave to cool. Clean the pan and pop it back over a low–medium heat. Butter one side of both pieces of bread. Layer the cheddar, mozzarella, haggis and caramelised red onions on one of the unbuttered sides of sourdough, then top with other slice, unbuttered side facing in. Pop the sandwich into the pan carefully and fry on both sides until the outside is golden brown and the inside is gooey and melted. Butter one side of both pieces of bread. Layer the cheddar, mozzarella, haggis and caramelised red onions on one of the unbuttered sides of sourdough, then top with other slice, unbuttered side facing in. Pop the sandwich into the pan carefully and fry on both sides until the outside is golden brown and the inside is gooey and melted. Cut in half and enjoy with some brown sauce. Cut in half and enjoy with some brown sauce. | {
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"title": "Haggis toastie recipe",
"content": "An average of 3.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheddar_vegetarian_08817_16x9.jpg This toastie is a delight – the nuttiness from the vegetarian haggis goes so well with the sharp, salty cheese and the sweet, sticky caramelised onions. Best dipped in a little ‘broon’ sauce! 2 tsp vegetable oil½ red onion, finely sliced½ tsp sugar butter, for spreading2 thick slices sourdough60g/2¼oz Scottish cheddar, grated30g/1oz mozzarella, grated3 tbsp vegetarian haggis brown sauce, to serve 2 tsp vegetable oil ½ red onion, finely sliced ½ tsp sugar butter, for spreading 2 thick slices sourdough 60g/2¼oz Scottish cheddar, grated 30g/1oz mozzarella, grated 3 tbsp vegetarian haggis brown sauce, to serve Method Heat the oil in a non-stick frying pan over a medium heat. Add the onion, sprinkle over the sugar and cook for about 10 minutes or until the onion has softened and caramelised. Set aside and leave to cool. Clean the pan and pop it back over a low–medium heat. Butter one side of both pieces of bread. Layer the cheddar, mozzarella, haggis and caramelised red onions on one of the unbuttered sides of sourdough, then top with other slice, unbuttered side facing in. Pop the sandwich into the pan carefully and fry on both sides until the outside is golden brown and the inside is gooey and melted. Cut in half and enjoy with some brown sauce. Heat the oil in a non-stick frying pan over a medium heat. Add the onion, sprinkle over the sugar and cook for about 10 minutes or until the onion has softened and caramelised. Set aside and leave to cool. Clean the pan and pop it back over a low–medium heat. Heat the oil in a non-stick frying pan over a medium heat. Add the onion, sprinkle over the sugar and cook for about 10 minutes or until the onion has softened and caramelised. Set aside and leave to cool. Clean the pan and pop it back over a low–medium heat. Butter one side of both pieces of bread. Layer the cheddar, mozzarella, haggis and caramelised red onions on one of the unbuttered sides of sourdough, then top with other slice, unbuttered side facing in. Pop the sandwich into the pan carefully and fry on both sides until the outside is golden brown and the inside is gooey and melted. Butter one side of both pieces of bread. Layer the cheddar, mozzarella, haggis and caramelised red onions on one of the unbuttered sides of sourdough, then top with other slice, unbuttered side facing in. Pop the sandwich into the pan carefully and fry on both sides until the outside is golden brown and the inside is gooey and melted. Cut in half and enjoy with some brown sauce. Cut in half and enjoy with some brown sauce."
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} | b4f28ef98770a3165f82cd6f3ecc32de2c1702b99adad53d6b38d5058e18c620 | Full Scottish skillet breakfast recipe
An average of 4.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/full_scottish_skillet_03331_16x9.jpg Heap your plate high with homemade lorne sausage, tattie scones, haggis and black pudding in the ultimate Scottish fry-up. Use shop-bought lorne sausage and tattie scones to save time. 500g/1lb 2oz pork mince, at least 20% fat (ask your butcher)500g/1lb 2oz beef mince, at least 20% fat (ask your butcher)250g/9oz breadcrumbs2 tsp ground black pepper 2 tsp ground coriander 2 tsp ground nutmeg 2 tsp salt 500g/1lb 2oz pork mince, at least 20% fat (ask your butcher) 500g/1lb 2oz beef mince, at least 20% fat (ask your butcher) 250g/9oz breadcrumbs 2 tsp ground black pepper 2 tsp ground coriander 2 tsp ground nutmeg 2 tsp salt 500g/1lb 2oz floury potatoes, such as Maris Pipers, peeled and cut into 5–6cm/2–2½in chunks2 tbsp butter, softened100g/3½oz plain flour, plus extra for dusting 500g/1lb 2oz floury potatoes, such as Maris Pipers, peeled and cut into 5–6cm/2–2½in chunks 2 tbsp butter, softened 100g/3½oz plain flour, plus extra for dusting 1 slice lorne sausage (see above)1 slice black pudding1 slice haggis (shop-bought or homemade)1 tbsp vegetable oilsmall handful chestnut mushrooms 1 tattie scone (see above)1 slice white bread 1 free-range egg 50g/1¾oz baked beans 1 slice lorne sausage (see above) 1 slice black pudding 1 slice haggis (shop-bought or homemade) 1 tbsp vegetable oil small handful chestnut mushrooms 1 tattie scone (see above) 1 slice white bread 1 free-range egg 50g/1¾oz baked beans Method To make the lorne sausage, place of the ingredients in a bowl and mix well, ensuring all of the spices are evenly distributed. Line a small loaf tin with greaseproof paper or cling film, leaving an overhang. Transfer the meat mixture to the lined tin, pressing down so it is tightly packed. Wrap the overhanging paper or cling film over the top to cover and chill in the fridge for at least 2–3 hours, or preferably overnight. Using a sharp knife, cut the block into 3cm/1¼in slices.To make the tattie scones, cook the potatoes in a saucepan of boiling salted water for about 10 minutes or until cooked through. Drain and leave to cool for around 5 minutes until slightly fluffy. Put the potatoes through a ricer and mash until soft. Mash in the butter, then add the salt and sift in the flour. Mix well until everything is combined to a dough mixture. Leave to cool completely, then transfer to a bowl, cover and chill in the fridge for 1 hour. Dust some flour over a large chopping board and use a rolling pin to roll out the potato mixture to a large rectangle with a depth of 1cm/½in. Cut into squares, then halve the squares into triangles (there should be 10–12 tattie scones). Gently place the triangles back onto the board, cover and place back in the fridge for roughly 1 hour to firm up.To serve, place a large skillet over a medium heat. Add the lorne sausage to one side of the skillet and fry for about 2 minutes on each side. Add the black pudding and haggis and fry for about 2 minutes on each side until cooked through. Heat the oil in the skillet and add the mushrooms and tattie scone. Season with some salt. Cook the scone on both sides until golden brown. Heat some oil in a separate frying pan and shallow fry the bread on both sides until golden. Once everything is cooked in the skillet, push all of the ingredients neatly to one side to create room for the egg. Add the egg and fry sunny-side up. Heat up the baked beans separately in the microwave or in a small saucepan. Serve the breakfast immediately with the fried bread and beans on the side. Use the leftover lorne sausage and scones as described in the tips. To make the lorne sausage, place of the ingredients in a bowl and mix well, ensuring all of the spices are evenly distributed. Line a small loaf tin with greaseproof paper or cling film, leaving an overhang. Transfer the meat mixture to the lined tin, pressing down so it is tightly packed. Wrap the overhanging paper or cling film over the top to cover and chill in the fridge for at least 2–3 hours, or preferably overnight. Using a sharp knife, cut the block into 3cm/1¼in slices. To make the lorne sausage, place of the ingredients in a bowl and mix well, ensuring all of the spices are evenly distributed. Line a small loaf tin with greaseproof paper or cling film, leaving an overhang. Transfer the meat mixture to the lined tin, pressing down so it is tightly packed. Wrap the overhanging paper or cling film over the top to cover and chill in the fridge for at least 2–3 hours, or preferably overnight. Using a sharp knife, cut the block into 3cm/1¼in slices. To make the tattie scones, cook the potatoes in a saucepan of boiling salted water for about 10 minutes or until cooked through. Drain and leave to cool for around 5 minutes until slightly fluffy. To make the tattie scones, cook the potatoes in a saucepan of boiling salted water for about 10 minutes or until cooked through. Drain and leave to cool for around 5 minutes until slightly fluffy. Put the potatoes through a ricer and mash until soft. Mash in the butter, then add the salt and sift in the flour. Mix well until everything is combined to a dough mixture. Leave to cool completely, then transfer to a bowl, cover and chill in the fridge for 1 hour. Put the potatoes through a ricer and mash until soft. Mash in the butter, then add the salt and sift in the flour. Mix well until everything is combined to a dough mixture. Leave to cool completely, then transfer to a bowl, cover and chill in the fridge for 1 hour. Dust some flour over a large chopping board and use a rolling pin to roll out the potato mixture to a large rectangle with a depth of 1cm/½in. Cut into squares, then halve the squares into triangles (there should be 10–12 tattie scones). Dust some flour over a large chopping board and use a rolling pin to roll out the potato mixture to a large rectangle with a depth of 1cm/½in. Cut into squares, then halve the squares into triangles (there should be 10–12 tattie scones). Gently place the triangles back onto the board, cover and place back in the fridge for roughly 1 hour to firm up. Gently place the triangles back onto the board, cover and place back in the fridge for roughly 1 hour to firm up. To serve, place a large skillet over a medium heat. Add the lorne sausage to one side of the skillet and fry for about 2 minutes on each side. Add the black pudding and haggis and fry for about 2 minutes on each side until cooked through. To serve, place a large skillet over a medium heat. Add the lorne sausage to one side of the skillet and fry for about 2 minutes on each side. Add the black pudding and haggis and fry for about 2 minutes on each side until cooked through. Heat the oil in the skillet and add the mushrooms and tattie scone. Season with some salt. Cook the scone on both sides until golden brown. Heat the oil in the skillet and add the mushrooms and tattie scone. Season with some salt. Cook the scone on both sides until golden brown. Heat some oil in a separate frying pan and shallow fry the bread on both sides until golden. Once everything is cooked in the skillet, push all of the ingredients neatly to one side to create room for the egg. Add the egg and fry sunny-side up. Heat some oil in a separate frying pan and shallow fry the bread on both sides until golden. Once everything is cooked in the skillet, push all of the ingredients neatly to one side to create room for the egg. Add the egg and fry sunny-side up. Heat up the baked beans separately in the microwave or in a small saucepan. Heat up the baked beans separately in the microwave or in a small saucepan. Serve the breakfast immediately with the fried bread and beans on the side. Use the leftover lorne sausage and scones as described in the tips. Serve the breakfast immediately with the fried bread and beans on the side. Use the leftover lorne sausage and scones as described in the tips. Recipe tips This recipe makes 10–12 tattie scones and 10 slices of lorne sausages – increase the quantities of the other ingredients to serve more people, cooking the different elements in different pans. You can store the sausage in an airtight container in the fridge for a couple of days with a slice of parchment between each slice, or left whole. Fry slices in 1 teaspoon of vegetable oil for 2 minutes on each side to use in sausage sandwiches with plenty of brown sauce. Store the scones in an airtight container in the fridge for 3 days or the freezer for 3 months. Fry them in a little vegetable oil in a pan for 1½ minutes on each side until golden brown, then eat them hot with butter for a snack. Alternatively, save time by buying ready-made lorne sausage and tattie scones. | {
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"title": "Full Scottish skillet breakfast recipe",
"content": "An average of 4.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/full_scottish_skillet_03331_16x9.jpg Heap your plate high with homemade lorne sausage, tattie scones, haggis and black pudding in the ultimate Scottish fry-up. Use shop-bought lorne sausage and tattie scones to save time. 500g/1lb 2oz pork mince, at least 20% fat (ask your butcher)500g/1lb 2oz beef mince, at least 20% fat (ask your butcher)250g/9oz breadcrumbs2 tsp ground black pepper 2 tsp ground coriander 2 tsp ground nutmeg 2 tsp salt 500g/1lb 2oz pork mince, at least 20% fat (ask your butcher) 500g/1lb 2oz beef mince, at least 20% fat (ask your butcher) 250g/9oz breadcrumbs 2 tsp ground black pepper 2 tsp ground coriander 2 tsp ground nutmeg 2 tsp salt 500g/1lb 2oz floury potatoes, such as Maris Pipers, peeled and cut into 5–6cm/2–2½in chunks2 tbsp butter, softened100g/3½oz plain flour, plus extra for dusting 500g/1lb 2oz floury potatoes, such as Maris Pipers, peeled and cut into 5–6cm/2–2½in chunks 2 tbsp butter, softened 100g/3½oz plain flour, plus extra for dusting 1 slice lorne sausage (see above)1 slice black pudding1 slice haggis (shop-bought or homemade)1 tbsp vegetable oilsmall handful chestnut mushrooms 1 tattie scone (see above)1 slice white bread 1 free-range egg 50g/1¾oz baked beans 1 slice lorne sausage (see above) 1 slice black pudding 1 slice haggis (shop-bought or homemade) 1 tbsp vegetable oil small handful chestnut mushrooms 1 tattie scone (see above) 1 slice white bread 1 free-range egg 50g/1¾oz baked beans Method To make the lorne sausage, place of the ingredients in a bowl and mix well, ensuring all of the spices are evenly distributed. Line a small loaf tin with greaseproof paper or cling film, leaving an overhang. Transfer the meat mixture to the lined tin, pressing down so it is tightly packed. Wrap the overhanging paper or cling film over the top to cover and chill in the fridge for at least 2–3 hours, or preferably overnight. Using a sharp knife, cut the block into 3cm/1¼in slices.To make the tattie scones, cook the potatoes in a saucepan of boiling salted water for about 10 minutes or until cooked through. Drain and leave to cool for around 5 minutes until slightly fluffy. Put the potatoes through a ricer and mash until soft. Mash in the butter, then add the salt and sift in the flour. Mix well until everything is combined to a dough mixture. Leave to cool completely, then transfer to a bowl, cover and chill in the fridge for 1 hour. Dust some flour over a large chopping board and use a rolling pin to roll out the potato mixture to a large rectangle with a depth of 1cm/½in. Cut into squares, then halve the squares into triangles (there should be 10–12 tattie scones). Gently place the triangles back onto the board, cover and place back in the fridge for roughly 1 hour to firm up.To serve, place a large skillet over a medium heat. Add the lorne sausage to one side of the skillet and fry for about 2 minutes on each side. Add the black pudding and haggis and fry for about 2 minutes on each side until cooked through. Heat the oil in the skillet and add the mushrooms and tattie scone. Season with some salt. Cook the scone on both sides until golden brown. Heat some oil in a separate frying pan and shallow fry the bread on both sides until golden. Once everything is cooked in the skillet, push all of the ingredients neatly to one side to create room for the egg. Add the egg and fry sunny-side up. Heat up the baked beans separately in the microwave or in a small saucepan. Serve the breakfast immediately with the fried bread and beans on the side. Use the leftover lorne sausage and scones as described in the tips. To make the lorne sausage, place of the ingredients in a bowl and mix well, ensuring all of the spices are evenly distributed. Line a small loaf tin with greaseproof paper or cling film, leaving an overhang. Transfer the meat mixture to the lined tin, pressing down so it is tightly packed. Wrap the overhanging paper or cling film over the top to cover and chill in the fridge for at least 2–3 hours, or preferably overnight. Using a sharp knife, cut the block into 3cm/1¼in slices. To make the lorne sausage, place of the ingredients in a bowl and mix well, ensuring all of the spices are evenly distributed. Line a small loaf tin with greaseproof paper or cling film, leaving an overhang. Transfer the meat mixture to the lined tin, pressing down so it is tightly packed. Wrap the overhanging paper or cling film over the top to cover and chill in the fridge for at least 2–3 hours, or preferably overnight. Using a sharp knife, cut the block into 3cm/1¼in slices. To make the tattie scones, cook the potatoes in a saucepan of boiling salted water for about 10 minutes or until cooked through. Drain and leave to cool for around 5 minutes until slightly fluffy. To make the tattie scones, cook the potatoes in a saucepan of boiling salted water for about 10 minutes or until cooked through. Drain and leave to cool for around 5 minutes until slightly fluffy. Put the potatoes through a ricer and mash until soft. Mash in the butter, then add the salt and sift in the flour. Mix well until everything is combined to a dough mixture. Leave to cool completely, then transfer to a bowl, cover and chill in the fridge for 1 hour. Put the potatoes through a ricer and mash until soft. Mash in the butter, then add the salt and sift in the flour. Mix well until everything is combined to a dough mixture. Leave to cool completely, then transfer to a bowl, cover and chill in the fridge for 1 hour. Dust some flour over a large chopping board and use a rolling pin to roll out the potato mixture to a large rectangle with a depth of 1cm/½in. Cut into squares, then halve the squares into triangles (there should be 10–12 tattie scones). Dust some flour over a large chopping board and use a rolling pin to roll out the potato mixture to a large rectangle with a depth of 1cm/½in. Cut into squares, then halve the squares into triangles (there should be 10–12 tattie scones). Gently place the triangles back onto the board, cover and place back in the fridge for roughly 1 hour to firm up. Gently place the triangles back onto the board, cover and place back in the fridge for roughly 1 hour to firm up. To serve, place a large skillet over a medium heat. Add the lorne sausage to one side of the skillet and fry for about 2 minutes on each side. Add the black pudding and haggis and fry for about 2 minutes on each side until cooked through. To serve, place a large skillet over a medium heat. Add the lorne sausage to one side of the skillet and fry for about 2 minutes on each side. Add the black pudding and haggis and fry for about 2 minutes on each side until cooked through. Heat the oil in the skillet and add the mushrooms and tattie scone. Season with some salt. Cook the scone on both sides until golden brown. Heat the oil in the skillet and add the mushrooms and tattie scone. Season with some salt. Cook the scone on both sides until golden brown. Heat some oil in a separate frying pan and shallow fry the bread on both sides until golden. Once everything is cooked in the skillet, push all of the ingredients neatly to one side to create room for the egg. Add the egg and fry sunny-side up. Heat some oil in a separate frying pan and shallow fry the bread on both sides until golden. Once everything is cooked in the skillet, push all of the ingredients neatly to one side to create room for the egg. Add the egg and fry sunny-side up. Heat up the baked beans separately in the microwave or in a small saucepan. Heat up the baked beans separately in the microwave or in a small saucepan. Serve the breakfast immediately with the fried bread and beans on the side. Use the leftover lorne sausage and scones as described in the tips. Serve the breakfast immediately with the fried bread and beans on the side. Use the leftover lorne sausage and scones as described in the tips. Recipe tips This recipe makes 10–12 tattie scones and 10 slices of lorne sausages – increase the quantities of the other ingredients to serve more people, cooking the different elements in different pans. You can store the sausage in an airtight container in the fridge for a couple of days with a slice of parchment between each slice, or left whole. Fry slices in 1 teaspoon of vegetable oil for 2 minutes on each side to use in sausage sandwiches with plenty of brown sauce. Store the scones in an airtight container in the fridge for 3 days or the freezer for 3 months. Fry them in a little vegetable oil in a pan for 1½ minutes on each side until golden brown, then eat them hot with butter for a snack. Alternatively, save time by buying ready-made lorne sausage and tattie scones."
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} | e0aa1f44e46b3d8eb4f225d0a8307a398067754e4dad036c7240c1c0348b32cb | Cranachan cheesecake recipe
An average of 3.7 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cranachan_cheesecake_54836_16x9.jpg The classic Scottish dessert, cranachan, is a delicious blend of toasted oatmeal, raspberries, honey and crowdie - a type of soft, mild cheese. I’ve used those ingredients as the inspiration for this gorgeous cheesecake. Make it in summer or early autumn when British raspberries are at their best. If you can’t get hold of any crowdie, ricotta works equally well. 250g/9oz finely-milled oatcakes125g/4½oz unsalted butter, melted, plus extra for greasing3 tbsp honey 250g/9oz finely-milled oatcakes 125g/4½oz unsalted butter, melted, plus extra for greasing 3 tbsp honey 60g/2¼oz pinhead (coarse) oatmeal100g/3½oz caster sugar350g/12oz crowdie or ricotta350g/12oz full-fat cream cheese4 medium free-range eggs200g/7oz fresh raspberries 60g/2¼oz pinhead (coarse) oatmeal 100g/3½oz caster sugar 350g/12oz crowdie or ricotta 350g/12oz full-fat cream cheese 4 medium free-range eggs 200g/7oz fresh raspberries 500g/1lb 2oz fresh raspberries50g/1¾oz icing sugar 500g/1lb 2oz fresh raspberries 50g/1¾oz icing sugar Method Butter a deep 23cm/9in springform tin.To make the base, put the oatcakes in a food processor and process until they are finely ground. Add the melted butter and honey and process again until thoroughly combined. Press this mixture evenly into the base of the tin and put it in the fridge to set (about an hour).Preheat your oven to 180C/350F/Gas 4.Heat a small frying pan over a medium heat. Add the oatmeal and one teaspoon of the sugar. Toast them, tossing frequently, until golden. Tip onto a plate to cool.Put the crowdie or ricotta, cream cheese, eggs and remaining caster sugar in a food processor and blend until smooth. Stir in the cooled, toasted oatmeal. Pour onto the set base and scatter over the raspberries.Bake for 35-40 minutes or until the cheesecake is set around the edges but still a bit wobbly in the middle. Turn off the oven and leave the cheesecake inside with the door ajar until the cheesecake is cool. (This will take a few hours but helps prevent the top of cheesecake from cracking.)Meanwhile, to make the raspberry coulis, purée the raspberries and icing sugar together in a blender, or with a stick blender. Push the purée through a sieve to remove the pips.Serve the cooled cheesecake with pouring cream and the raspberry coulis. Butter a deep 23cm/9in springform tin. Butter a deep 23cm/9in springform tin. To make the base, put the oatcakes in a food processor and process until they are finely ground. Add the melted butter and honey and process again until thoroughly combined. Press this mixture evenly into the base of the tin and put it in the fridge to set (about an hour). To make the base, put the oatcakes in a food processor and process until they are finely ground. Add the melted butter and honey and process again until thoroughly combined. Press this mixture evenly into the base of the tin and put it in the fridge to set (about an hour). Preheat your oven to 180C/350F/Gas 4. Preheat your oven to 180C/350F/Gas 4. Heat a small frying pan over a medium heat. Add the oatmeal and one teaspoon of the sugar. Toast them, tossing frequently, until golden. Tip onto a plate to cool. Heat a small frying pan over a medium heat. Add the oatmeal and one teaspoon of the sugar. Toast them, tossing frequently, until golden. Tip onto a plate to cool. Put the crowdie or ricotta, cream cheese, eggs and remaining caster sugar in a food processor and blend until smooth. Stir in the cooled, toasted oatmeal. Pour onto the set base and scatter over the raspberries. Put the crowdie or ricotta, cream cheese, eggs and remaining caster sugar in a food processor and blend until smooth. Stir in the cooled, toasted oatmeal. Pour onto the set base and scatter over the raspberries. Bake for 35-40 minutes or until the cheesecake is set around the edges but still a bit wobbly in the middle. Turn off the oven and leave the cheesecake inside with the door ajar until the cheesecake is cool. (This will take a few hours but helps prevent the top of cheesecake from cracking.) Bake for 35-40 minutes or until the cheesecake is set around the edges but still a bit wobbly in the middle. Turn off the oven and leave the cheesecake inside with the door ajar until the cheesecake is cool. (This will take a few hours but helps prevent the top of cheesecake from cracking.) Meanwhile, to make the raspberry coulis, purée the raspberries and icing sugar together in a blender, or with a stick blender. Push the purée through a sieve to remove the pips. Meanwhile, to make the raspberry coulis, purée the raspberries and icing sugar together in a blender, or with a stick blender. Push the purée through a sieve to remove the pips. Serve the cooled cheesecake with pouring cream and the raspberry coulis. Serve the cooled cheesecake with pouring cream and the raspberry coulis. | {
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"content": "An average of 3.7 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cranachan_cheesecake_54836_16x9.jpg The classic Scottish dessert, cranachan, is a delicious blend of toasted oatmeal, raspberries, honey and crowdie - a type of soft, mild cheese. I’ve used those ingredients as the inspiration for this gorgeous cheesecake. Make it in summer or early autumn when British raspberries are at their best. If you can’t get hold of any crowdie, ricotta works equally well. 250g/9oz finely-milled oatcakes125g/4½oz unsalted butter, melted, plus extra for greasing3 tbsp honey 250g/9oz finely-milled oatcakes 125g/4½oz unsalted butter, melted, plus extra for greasing 3 tbsp honey 60g/2¼oz pinhead (coarse) oatmeal100g/3½oz caster sugar350g/12oz crowdie or ricotta350g/12oz full-fat cream cheese4 medium free-range eggs200g/7oz fresh raspberries 60g/2¼oz pinhead (coarse) oatmeal 100g/3½oz caster sugar 350g/12oz crowdie or ricotta 350g/12oz full-fat cream cheese 4 medium free-range eggs 200g/7oz fresh raspberries 500g/1lb 2oz fresh raspberries50g/1¾oz icing sugar 500g/1lb 2oz fresh raspberries 50g/1¾oz icing sugar Method Butter a deep 23cm/9in springform tin.To make the base, put the oatcakes in a food processor and process until they are finely ground. Add the melted butter and honey and process again until thoroughly combined. Press this mixture evenly into the base of the tin and put it in the fridge to set (about an hour).Preheat your oven to 180C/350F/Gas 4.Heat a small frying pan over a medium heat. Add the oatmeal and one teaspoon of the sugar. Toast them, tossing frequently, until golden. Tip onto a plate to cool.Put the crowdie or ricotta, cream cheese, eggs and remaining caster sugar in a food processor and blend until smooth. Stir in the cooled, toasted oatmeal. Pour onto the set base and scatter over the raspberries.Bake for 35-40 minutes or until the cheesecake is set around the edges but still a bit wobbly in the middle. Turn off the oven and leave the cheesecake inside with the door ajar until the cheesecake is cool. (This will take a few hours but helps prevent the top of cheesecake from cracking.)Meanwhile, to make the raspberry coulis, purée the raspberries and icing sugar together in a blender, or with a stick blender. Push the purée through a sieve to remove the pips.Serve the cooled cheesecake with pouring cream and the raspberry coulis. Butter a deep 23cm/9in springform tin. Butter a deep 23cm/9in springform tin. To make the base, put the oatcakes in a food processor and process until they are finely ground. Add the melted butter and honey and process again until thoroughly combined. Press this mixture evenly into the base of the tin and put it in the fridge to set (about an hour). To make the base, put the oatcakes in a food processor and process until they are finely ground. Add the melted butter and honey and process again until thoroughly combined. Press this mixture evenly into the base of the tin and put it in the fridge to set (about an hour). Preheat your oven to 180C/350F/Gas 4. Preheat your oven to 180C/350F/Gas 4. Heat a small frying pan over a medium heat. Add the oatmeal and one teaspoon of the sugar. Toast them, tossing frequently, until golden. Tip onto a plate to cool. Heat a small frying pan over a medium heat. Add the oatmeal and one teaspoon of the sugar. Toast them, tossing frequently, until golden. Tip onto a plate to cool. Put the crowdie or ricotta, cream cheese, eggs and remaining caster sugar in a food processor and blend until smooth. Stir in the cooled, toasted oatmeal. Pour onto the set base and scatter over the raspberries. Put the crowdie or ricotta, cream cheese, eggs and remaining caster sugar in a food processor and blend until smooth. Stir in the cooled, toasted oatmeal. Pour onto the set base and scatter over the raspberries. Bake for 35-40 minutes or until the cheesecake is set around the edges but still a bit wobbly in the middle. Turn off the oven and leave the cheesecake inside with the door ajar until the cheesecake is cool. (This will take a few hours but helps prevent the top of cheesecake from cracking.) Bake for 35-40 minutes or until the cheesecake is set around the edges but still a bit wobbly in the middle. Turn off the oven and leave the cheesecake inside with the door ajar until the cheesecake is cool. (This will take a few hours but helps prevent the top of cheesecake from cracking.) Meanwhile, to make the raspberry coulis, purée the raspberries and icing sugar together in a blender, or with a stick blender. Push the purée through a sieve to remove the pips. Meanwhile, to make the raspberry coulis, purée the raspberries and icing sugar together in a blender, or with a stick blender. Push the purée through a sieve to remove the pips. Serve the cooled cheesecake with pouring cream and the raspberry coulis. Serve the cooled cheesecake with pouring cream and the raspberry coulis."
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} | 71b39bd41481e6dee39987fbcb6d3108aceb1adac808e7981e05c7972db14dee | Scotch broth recipe
An average of 3.6 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/scotchbroth_8116_16x9.jpg This cheap and cheerful soup is perfect for the slow cooker - simply tip in all the ingredients and cook on high for 6-8 hours (or until the barley is soft). 250g/8oz carrots, peeled, diced250g/8oz turnips, diced2 onions, diced1 celery stalk, diced1 leek, white part only, sliced75-125g/3-4oz pearl barley125g/4oz dried peas, soaked in water for 4-5 hours, drainedsalt and freshly ground black pepper2.3litres/4 pints lamb or mutton stock85g/3oz kale, chopped (optional) 250g/8oz carrots, peeled, diced 250g/8oz turnips, diced 2 onions, diced 1 celery stalk, diced 1 leek, white part only, sliced 75-125g/3-4oz pearl barley 125g/4oz dried peas, soaked in water for 4-5 hours, drained salt and freshly ground black pepper 2.3litres/4 pints lamb or mutton stock 85g/3oz kale, chopped (optional) Method Heat all of the ingredients, except the kale, in a large saucepan until boiling.Reduce the heat and simmer gently for a 2-3 hours, or until the peas and pearl barley are soft.Stir in the kale and cook for a further 10-12 minutes, or until the kale is tender. Season, to taste, with salt and freshly ground black pepper. Heat all of the ingredients, except the kale, in a large saucepan until boiling. Heat all of the ingredients, except the kale, in a large saucepan until boiling. Reduce the heat and simmer gently for a 2-3 hours, or until the peas and pearl barley are soft. Reduce the heat and simmer gently for a 2-3 hours, or until the peas and pearl barley are soft. Stir in the kale and cook for a further 10-12 minutes, or until the kale is tender. Season, to taste, with salt and freshly ground black pepper. Stir in the kale and cook for a further 10-12 minutes, or until the kale is tender. Season, to taste, with salt and freshly ground black pepper. | {
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"content": "An average of 3.6 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/scotchbroth_8116_16x9.jpg This cheap and cheerful soup is perfect for the slow cooker - simply tip in all the ingredients and cook on high for 6-8 hours (or until the barley is soft). 250g/8oz carrots, peeled, diced250g/8oz turnips, diced2 onions, diced1 celery stalk, diced1 leek, white part only, sliced75-125g/3-4oz pearl barley125g/4oz dried peas, soaked in water for 4-5 hours, drainedsalt and freshly ground black pepper2.3litres/4 pints lamb or mutton stock85g/3oz kale, chopped (optional) 250g/8oz carrots, peeled, diced 250g/8oz turnips, diced 2 onions, diced 1 celery stalk, diced 1 leek, white part only, sliced 75-125g/3-4oz pearl barley 125g/4oz dried peas, soaked in water for 4-5 hours, drained salt and freshly ground black pepper 2.3litres/4 pints lamb or mutton stock 85g/3oz kale, chopped (optional) Method Heat all of the ingredients, except the kale, in a large saucepan until boiling.Reduce the heat and simmer gently for a 2-3 hours, or until the peas and pearl barley are soft.Stir in the kale and cook for a further 10-12 minutes, or until the kale is tender. Season, to taste, with salt and freshly ground black pepper. Heat all of the ingredients, except the kale, in a large saucepan until boiling. Heat all of the ingredients, except the kale, in a large saucepan until boiling. Reduce the heat and simmer gently for a 2-3 hours, or until the peas and pearl barley are soft. Reduce the heat and simmer gently for a 2-3 hours, or until the peas and pearl barley are soft. Stir in the kale and cook for a further 10-12 minutes, or until the kale is tender. Season, to taste, with salt and freshly ground black pepper. Stir in the kale and cook for a further 10-12 minutes, or until the kale is tender. Season, to taste, with salt and freshly ground black pepper."
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} | dbcd6db9d514f5b712d7e9f159346af2e06afe614d726f27557d18ba70ec053b | Tattie scones with smoked salmon recipe
Tattie scones with smoked salmon and beetroot salad An average of 5.0 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tattie_scones_and_smoked_85249_16x9.jpg Serve Rick Stein’s toasted potato and spring onion scones with a vibrant beetroot salad and dollops of fiery crème fraîche. 500g/1lb 2oz floury potatoes, such as Maris Pipers or King Edwards, peeled 25g/1oz butter2 spring onions, finely sliced100g/3½oz self-raising floursalt and freshly ground black pepper 500g/1lb 2oz floury potatoes, such as Maris Pipers or King Edwards, peeled 25g/1oz butter 2 spring onions, finely sliced 100g/3½oz self-raising flour salt and freshly ground black pepper 1 small raw beetroot, peeled 4 radishes, trimmed 1 small fennel bulb, save the fronds to serve (optional)2 tbsp cider vinegar1 tbsp sunflower oil1 heaped tsp brown soft sugar 1 tsp chopped dill, plus extra to serve (optional) 1 small raw beetroot, peeled 4 radishes, trimmed 1 small fennel bulb, save the fronds to serve (optional) 2 tbsp cider vinegar 1 tbsp sunflower oil 1 heaped tsp brown soft sugar 1 tsp chopped dill, plus extra to serve (optional) 4 tbsp crème fraîche2 heaped tsp creamed horseradish 150–200g/5½oz–7oz smoked salmon or trout lemon wedges 4 tbsp crème fraîche 2 heaped tsp creamed horseradish 150–200g/5½oz–7oz smoked salmon or trout lemon wedges Method Cut the potatoes into chunks and cook in a pan of salted water until tender. Drain and allow to air dry for a minute or two. Mash until lump free, stir in the butter and when it has melted, stir in the spring onions and flour. Season with salt and pepper, then leave the mash until it’s cool enough to handle. Put half of the mixture onto a floured board and roll it into a disc about 20–25cm/9-10in in diameter. Cut into quarters and, using a fish slice, transfer these to a dry frying pan set over a medium heat – the idea is to toast the scones rather than fry them. Cook for 3–4 minutes per side until golden, then remove and keep warm. Repeat with the remaining mixture.To make the beetroot salad, finely slice each vegetable for the salad separately, preferably on a mandolin. Put them in a bowl, mix gently and dress with the cider vinegar, oil, sugar and chopped dill. In a separate bowl combine the crème fraiche and horseradish, then season with salt and pepper. Serve two tattie scones on each plate, then top with the salad and a dollop of the crème fraiche mixture. Add slices of smoked salmon or trout, a few fennel fronds or dill, if using, and lemon wedges. Cut the potatoes into chunks and cook in a pan of salted water until tender. Drain and allow to air dry for a minute or two. Cut the potatoes into chunks and cook in a pan of salted water until tender. Drain and allow to air dry for a minute or two. Mash until lump free, stir in the butter and when it has melted, stir in the spring onions and flour. Season with salt and pepper, then leave the mash until it’s cool enough to handle. Mash until lump free, stir in the butter and when it has melted, stir in the spring onions and flour. Season with salt and pepper, then leave the mash until it’s cool enough to handle. Put half of the mixture onto a floured board and roll it into a disc about 20–25cm/9-10in in diameter. Put half of the mixture onto a floured board and roll it into a disc about 20–25cm/9-10in in diameter. Cut into quarters and, using a fish slice, transfer these to a dry frying pan set over a medium heat – the idea is to toast the scones rather than fry them. Cook for 3–4 minutes per side until golden, then remove and keep warm. Repeat with the remaining mixture. Cut into quarters and, using a fish slice, transfer these to a dry frying pan set over a medium heat – the idea is to toast the scones rather than fry them. Cook for 3–4 minutes per side until golden, then remove and keep warm. Repeat with the remaining mixture. To make the beetroot salad, finely slice each vegetable for the salad separately, preferably on a mandolin. Put them in a bowl, mix gently and dress with the cider vinegar, oil, sugar and chopped dill. To make the beetroot salad, finely slice each vegetable for the salad separately, preferably on a mandolin. Put them in a bowl, mix gently and dress with the cider vinegar, oil, sugar and chopped dill. In a separate bowl combine the crème fraiche and horseradish, then season with salt and pepper. In a separate bowl combine the crème fraiche and horseradish, then season with salt and pepper. Serve two tattie scones on each plate, then top with the salad and a dollop of the crème fraiche mixture. Add slices of smoked salmon or trout, a few fennel fronds or dill, if using, and lemon wedges. Serve two tattie scones on each plate, then top with the salad and a dollop of the crème fraiche mixture. Add slices of smoked salmon or trout, a few fennel fronds or dill, if using, and lemon wedges. | {
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"content": "Tattie scones with smoked salmon and beetroot salad An average of 5.0 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tattie_scones_and_smoked_85249_16x9.jpg Serve Rick Stein’s toasted potato and spring onion scones with a vibrant beetroot salad and dollops of fiery crème fraîche. 500g/1lb 2oz floury potatoes, such as Maris Pipers or King Edwards, peeled 25g/1oz butter2 spring onions, finely sliced100g/3½oz self-raising floursalt and freshly ground black pepper 500g/1lb 2oz floury potatoes, such as Maris Pipers or King Edwards, peeled 25g/1oz butter 2 spring onions, finely sliced 100g/3½oz self-raising flour salt and freshly ground black pepper 1 small raw beetroot, peeled 4 radishes, trimmed 1 small fennel bulb, save the fronds to serve (optional)2 tbsp cider vinegar1 tbsp sunflower oil1 heaped tsp brown soft sugar 1 tsp chopped dill, plus extra to serve (optional) 1 small raw beetroot, peeled 4 radishes, trimmed 1 small fennel bulb, save the fronds to serve (optional) 2 tbsp cider vinegar 1 tbsp sunflower oil 1 heaped tsp brown soft sugar 1 tsp chopped dill, plus extra to serve (optional) 4 tbsp crème fraîche2 heaped tsp creamed horseradish 150–200g/5½oz–7oz smoked salmon or trout lemon wedges 4 tbsp crème fraîche 2 heaped tsp creamed horseradish 150–200g/5½oz–7oz smoked salmon or trout lemon wedges Method Cut the potatoes into chunks and cook in a pan of salted water until tender. Drain and allow to air dry for a minute or two. Mash until lump free, stir in the butter and when it has melted, stir in the spring onions and flour. Season with salt and pepper, then leave the mash until it’s cool enough to handle. Put half of the mixture onto a floured board and roll it into a disc about 20–25cm/9-10in in diameter. Cut into quarters and, using a fish slice, transfer these to a dry frying pan set over a medium heat – the idea is to toast the scones rather than fry them. Cook for 3–4 minutes per side until golden, then remove and keep warm. Repeat with the remaining mixture.To make the beetroot salad, finely slice each vegetable for the salad separately, preferably on a mandolin. Put them in a bowl, mix gently and dress with the cider vinegar, oil, sugar and chopped dill. In a separate bowl combine the crème fraiche and horseradish, then season with salt and pepper. Serve two tattie scones on each plate, then top with the salad and a dollop of the crème fraiche mixture. Add slices of smoked salmon or trout, a few fennel fronds or dill, if using, and lemon wedges. Cut the potatoes into chunks and cook in a pan of salted water until tender. Drain and allow to air dry for a minute or two. Cut the potatoes into chunks and cook in a pan of salted water until tender. Drain and allow to air dry for a minute or two. Mash until lump free, stir in the butter and when it has melted, stir in the spring onions and flour. Season with salt and pepper, then leave the mash until it’s cool enough to handle. Mash until lump free, stir in the butter and when it has melted, stir in the spring onions and flour. Season with salt and pepper, then leave the mash until it’s cool enough to handle. Put half of the mixture onto a floured board and roll it into a disc about 20–25cm/9-10in in diameter. Put half of the mixture onto a floured board and roll it into a disc about 20–25cm/9-10in in diameter. Cut into quarters and, using a fish slice, transfer these to a dry frying pan set over a medium heat – the idea is to toast the scones rather than fry them. Cook for 3–4 minutes per side until golden, then remove and keep warm. Repeat with the remaining mixture. Cut into quarters and, using a fish slice, transfer these to a dry frying pan set over a medium heat – the idea is to toast the scones rather than fry them. Cook for 3–4 minutes per side until golden, then remove and keep warm. Repeat with the remaining mixture. To make the beetroot salad, finely slice each vegetable for the salad separately, preferably on a mandolin. Put them in a bowl, mix gently and dress with the cider vinegar, oil, sugar and chopped dill. To make the beetroot salad, finely slice each vegetable for the salad separately, preferably on a mandolin. Put them in a bowl, mix gently and dress with the cider vinegar, oil, sugar and chopped dill. In a separate bowl combine the crème fraiche and horseradish, then season with salt and pepper. In a separate bowl combine the crème fraiche and horseradish, then season with salt and pepper. Serve two tattie scones on each plate, then top with the salad and a dollop of the crème fraiche mixture. Add slices of smoked salmon or trout, a few fennel fronds or dill, if using, and lemon wedges. Serve two tattie scones on each plate, then top with the salad and a dollop of the crème fraiche mixture. Add slices of smoked salmon or trout, a few fennel fronds or dill, if using, and lemon wedges."
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} | d5345e703f919f1b5d1d96b0a5d2186575c8e7d93a41b955299644281c0e2b30 | Haggis, neeps and tatties recipe
An average of 4.3 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/haggis_neeps_and_tatties_00530_16x9.jpg What would Burns Night be without haggis, neeps and tatties? This simple recipe is made all the more enjoyable with a rich whisky sauce. If you'd like to have a go at the whole experience, check our beginner's guide to hosting your own Burns night supper. 500g/1lb 2oz haggis 500g/1lb 2oz haggis 1.5kg/3lb 5oz floury potatoes, such as Maris Piper or King Edward, peeled and cut into even chunks100ml/3½fl oz semi-skimmed milk200ml/7fl oz double cream2 tbsp buttersalt and freshly ground black pepper 1.5kg/3lb 5oz floury potatoes, such as Maris Piper or King Edward, peeled and cut into even chunks 100ml/3½fl oz semi-skimmed milk 200ml/7fl oz double cream 2 tbsp butter salt and freshly ground black pepper 1kg/2lb 4oz swede, peeled and cut into even chunks2 tbsp butter 1kg/2lb 4oz swede, peeled and cut into even chunks 2 tbsp butter 4 tsp cracked black pepper50g/1¾oz butter1 tsp vegetable oil2 shallots, peeled and finely chopped120ml/4fl oz Scotch whisky200ml/7fl oz beef stock200ml/7fl oz double cream 4 tsp cracked black pepper 50g/1¾oz butter 1 tsp vegetable oil 2 shallots, peeled and finely chopped 120ml/4fl oz Scotch whisky 200ml/7fl oz beef stock 200ml/7fl oz double cream Method Cook the haggis according to the packet instructions.Meanwhile make the tatties. Cook the potatoes in a saucepan of salted boiling water for about 12–15 minutes until the chunks are soft and tender. Drain in a colander and allow to cool for 5 minutes to get a little fluffy on the outside. Mash the potatoes using a ricer. Heat the milk and cream in a saucepan until just simmering, then add to the mash with the butter. Season and mix until you have a smooth, creamy mash.To make the neeps, cook the swede in a saucepan of salted boiling water for about 12–15 minutes until the chunks are soft and tender. Drain in a colander. Add the butter to the swede and mash until smooth. Season with salt and pepper.To make the sauce, toast the black pepper in a dry frying pan and set aside. Melt the butter and oil in the pan and add the shallots. Fry until fragrant and soft, but not browned.Pour in the whisky, turn up the heat and simmer for a second. Add the beef stock, then the cream. Bring to a boil, then reduce the heat and simmer for around 10 minutes or until reduced by about half. Stir in the cracked pepper. Serve the haggis, neeps and tatties with the whisky sauce on the side. Cook the haggis according to the packet instructions. Cook the haggis according to the packet instructions. Meanwhile make the tatties. Cook the potatoes in a saucepan of salted boiling water for about 12–15 minutes until the chunks are soft and tender. Drain in a colander and allow to cool for 5 minutes to get a little fluffy on the outside. Meanwhile make the tatties. Cook the potatoes in a saucepan of salted boiling water for about 12–15 minutes until the chunks are soft and tender. Drain in a colander and allow to cool for 5 minutes to get a little fluffy on the outside. Mash the potatoes using a ricer. Heat the milk and cream in a saucepan until just simmering, then add to the mash with the butter. Season and mix until you have a smooth, creamy mash. Mash the potatoes using a ricer. Heat the milk and cream in a saucepan until just simmering, then add to the mash with the butter. Season and mix until you have a smooth, creamy mash. To make the neeps, cook the swede in a saucepan of salted boiling water for about 12–15 minutes until the chunks are soft and tender. Drain in a colander. To make the neeps, cook the swede in a saucepan of salted boiling water for about 12–15 minutes until the chunks are soft and tender. Drain in a colander. Add the butter to the swede and mash until smooth. Season with salt and pepper. Add the butter to the swede and mash until smooth. Season with salt and pepper. To make the sauce, toast the black pepper in a dry frying pan and set aside. To make the sauce, toast the black pepper in a dry frying pan and set aside. Melt the butter and oil in the pan and add the shallots. Fry until fragrant and soft, but not browned. Melt the butter and oil in the pan and add the shallots. Fry until fragrant and soft, but not browned. Pour in the whisky, turn up the heat and simmer for a second. Add the beef stock, then the cream. Bring to a boil, then reduce the heat and simmer for around 10 minutes or until reduced by about half. Stir in the cracked pepper. Pour in the whisky, turn up the heat and simmer for a second. Add the beef stock, then the cream. Bring to a boil, then reduce the heat and simmer for around 10 minutes or until reduced by about half. Stir in the cracked pepper. Serve the haggis, neeps and tatties with the whisky sauce on the side. Serve the haggis, neeps and tatties with the whisky sauce on the side. | {
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"title": "Haggis, neeps and tatties recipe",
"content": "An average of 4.3 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/haggis_neeps_and_tatties_00530_16x9.jpg What would Burns Night be without haggis, neeps and tatties? This simple recipe is made all the more enjoyable with a rich whisky sauce. If you'd like to have a go at the whole experience, check our beginner's guide to hosting your own Burns night supper. 500g/1lb 2oz haggis 500g/1lb 2oz haggis 1.5kg/3lb 5oz floury potatoes, such as Maris Piper or King Edward, peeled and cut into even chunks100ml/3½fl oz semi-skimmed milk200ml/7fl oz double cream2 tbsp buttersalt and freshly ground black pepper 1.5kg/3lb 5oz floury potatoes, such as Maris Piper or King Edward, peeled and cut into even chunks 100ml/3½fl oz semi-skimmed milk 200ml/7fl oz double cream 2 tbsp butter salt and freshly ground black pepper 1kg/2lb 4oz swede, peeled and cut into even chunks2 tbsp butter 1kg/2lb 4oz swede, peeled and cut into even chunks 2 tbsp butter 4 tsp cracked black pepper50g/1¾oz butter1 tsp vegetable oil2 shallots, peeled and finely chopped120ml/4fl oz Scotch whisky200ml/7fl oz beef stock200ml/7fl oz double cream 4 tsp cracked black pepper 50g/1¾oz butter 1 tsp vegetable oil 2 shallots, peeled and finely chopped 120ml/4fl oz Scotch whisky 200ml/7fl oz beef stock 200ml/7fl oz double cream Method Cook the haggis according to the packet instructions.Meanwhile make the tatties. Cook the potatoes in a saucepan of salted boiling water for about 12–15 minutes until the chunks are soft and tender. Drain in a colander and allow to cool for 5 minutes to get a little fluffy on the outside. Mash the potatoes using a ricer. Heat the milk and cream in a saucepan until just simmering, then add to the mash with the butter. Season and mix until you have a smooth, creamy mash.To make the neeps, cook the swede in a saucepan of salted boiling water for about 12–15 minutes until the chunks are soft and tender. Drain in a colander. Add the butter to the swede and mash until smooth. Season with salt and pepper.To make the sauce, toast the black pepper in a dry frying pan and set aside. Melt the butter and oil in the pan and add the shallots. Fry until fragrant and soft, but not browned.Pour in the whisky, turn up the heat and simmer for a second. Add the beef stock, then the cream. Bring to a boil, then reduce the heat and simmer for around 10 minutes or until reduced by about half. Stir in the cracked pepper. Serve the haggis, neeps and tatties with the whisky sauce on the side. Cook the haggis according to the packet instructions. Cook the haggis according to the packet instructions. Meanwhile make the tatties. Cook the potatoes in a saucepan of salted boiling water for about 12–15 minutes until the chunks are soft and tender. Drain in a colander and allow to cool for 5 minutes to get a little fluffy on the outside. Meanwhile make the tatties. Cook the potatoes in a saucepan of salted boiling water for about 12–15 minutes until the chunks are soft and tender. Drain in a colander and allow to cool for 5 minutes to get a little fluffy on the outside. Mash the potatoes using a ricer. Heat the milk and cream in a saucepan until just simmering, then add to the mash with the butter. Season and mix until you have a smooth, creamy mash. Mash the potatoes using a ricer. Heat the milk and cream in a saucepan until just simmering, then add to the mash with the butter. Season and mix until you have a smooth, creamy mash. To make the neeps, cook the swede in a saucepan of salted boiling water for about 12–15 minutes until the chunks are soft and tender. Drain in a colander. To make the neeps, cook the swede in a saucepan of salted boiling water for about 12–15 minutes until the chunks are soft and tender. Drain in a colander. Add the butter to the swede and mash until smooth. Season with salt and pepper. Add the butter to the swede and mash until smooth. Season with salt and pepper. To make the sauce, toast the black pepper in a dry frying pan and set aside. To make the sauce, toast the black pepper in a dry frying pan and set aside. Melt the butter and oil in the pan and add the shallots. Fry until fragrant and soft, but not browned. Melt the butter and oil in the pan and add the shallots. Fry until fragrant and soft, but not browned. Pour in the whisky, turn up the heat and simmer for a second. Add the beef stock, then the cream. Bring to a boil, then reduce the heat and simmer for around 10 minutes or until reduced by about half. Stir in the cracked pepper. Pour in the whisky, turn up the heat and simmer for a second. Add the beef stock, then the cream. Bring to a boil, then reduce the heat and simmer for around 10 minutes or until reduced by about half. Stir in the cracked pepper. Serve the haggis, neeps and tatties with the whisky sauce on the side. Serve the haggis, neeps and tatties with the whisky sauce on the side."
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} | bb0070303f551eaf081a7f89d69e4a367ec017746605f30b84edd4378e16450c | Cranachan rice pudding recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cranachan_rice_pudding_48309_16x9.jpg Inspired by the traditional Scottish dessert, cranachan, this rice pudding is flavoured with honey and whisky and topped with crunchy honey-coated oats and a blueberry compote. 200g/7oz pudding rice or short grain rice50g/1¾oz caster sugar1.25 litres/2 pints 2fl oz full-fat milk2 tbsp honey1 tbsp whisky (or more to taste)salt 200g/7oz pudding rice or short grain rice 50g/1¾oz caster sugar 1.25 litres/2 pints 2fl oz full-fat milk 2 tbsp honey 1 tbsp whisky (or more to taste) salt 25g/1oz honey35g/1¼oz maple syrup25g/1oz butter1 tbsp whisky60g/2¼oz porridge oatssalt 25g/1oz honey 35g/1¼oz maple syrup 25g/1oz butter 1 tbsp whisky 60g/2¼oz porridge oats salt 300g/10½oz blueberries1 tbsp caster sugar 300g/10½oz blueberries 1 tbsp caster sugar Method To make the rice pudding, put the rice, sugar and milk in a saucepan with a generous pinch of salt. Bring to the boil, then turn down the heat and simmer gently for about 1 hour, stirring regularly, until the rice is cooked through and the milk has thickened. Stir in the honey and whisky.To make the oat topping, preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Put the honey, maple syrup and butter in a small saucepan and heat until the butter has melted. Stir in the whisky, then add the oats and a large pinch of salt and stir until the oats are completely coated. Spread the mixture on the lined baking tray and bake for around 15 minutes, stirring regularly, until the oats are lightly crisp. Remove from the oven and leave to cool.To make the blueberries, put half the blueberries in a saucepan with the sugar and a splash of water. Heat until the sugar has dissolved and the blueberries have released their juices and begun to form a sauce. Remove from the heat and leave to cool. Add the remaining blueberries and gently shake the saucepan to coat the blueberries in the juice.Serve the rice pudding with spoonfuls of blueberries and a sprinkling of the oat topping. To make the rice pudding, put the rice, sugar and milk in a saucepan with a generous pinch of salt. Bring to the boil, then turn down the heat and simmer gently for about 1 hour, stirring regularly, until the rice is cooked through and the milk has thickened. Stir in the honey and whisky. To make the rice pudding, put the rice, sugar and milk in a saucepan with a generous pinch of salt. Bring to the boil, then turn down the heat and simmer gently for about 1 hour, stirring regularly, until the rice is cooked through and the milk has thickened. Stir in the honey and whisky. To make the oat topping, preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. To make the oat topping, preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Put the honey, maple syrup and butter in a small saucepan and heat until the butter has melted. Stir in the whisky, then add the oats and a large pinch of salt and stir until the oats are completely coated. Put the honey, maple syrup and butter in a small saucepan and heat until the butter has melted. Stir in the whisky, then add the oats and a large pinch of salt and stir until the oats are completely coated. Spread the mixture on the lined baking tray and bake for around 15 minutes, stirring regularly, until the oats are lightly crisp. Remove from the oven and leave to cool. Spread the mixture on the lined baking tray and bake for around 15 minutes, stirring regularly, until the oats are lightly crisp. Remove from the oven and leave to cool. To make the blueberries, put half the blueberries in a saucepan with the sugar and a splash of water. Heat until the sugar has dissolved and the blueberries have released their juices and begun to form a sauce. Remove from the heat and leave to cool. To make the blueberries, put half the blueberries in a saucepan with the sugar and a splash of water. Heat until the sugar has dissolved and the blueberries have released their juices and begun to form a sauce. Remove from the heat and leave to cool. Add the remaining blueberries and gently shake the saucepan to coat the blueberries in the juice. Add the remaining blueberries and gently shake the saucepan to coat the blueberries in the juice. Serve the rice pudding with spoonfuls of blueberries and a sprinkling of the oat topping. Serve the rice pudding with spoonfuls of blueberries and a sprinkling of the oat topping. Recipe tips If you haven’t got maple syrup you can use all honey for the oat topping: the flavour will be more intense. | {
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"title": "Cranachan rice pudding recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cranachan_rice_pudding_48309_16x9.jpg Inspired by the traditional Scottish dessert, cranachan, this rice pudding is flavoured with honey and whisky and topped with crunchy honey-coated oats and a blueberry compote. 200g/7oz pudding rice or short grain rice50g/1¾oz caster sugar1.25 litres/2 pints 2fl oz full-fat milk2 tbsp honey1 tbsp whisky (or more to taste)salt 200g/7oz pudding rice or short grain rice 50g/1¾oz caster sugar 1.25 litres/2 pints 2fl oz full-fat milk 2 tbsp honey 1 tbsp whisky (or more to taste) salt 25g/1oz honey35g/1¼oz maple syrup25g/1oz butter1 tbsp whisky60g/2¼oz porridge oatssalt 25g/1oz honey 35g/1¼oz maple syrup 25g/1oz butter 1 tbsp whisky 60g/2¼oz porridge oats salt 300g/10½oz blueberries1 tbsp caster sugar 300g/10½oz blueberries 1 tbsp caster sugar Method To make the rice pudding, put the rice, sugar and milk in a saucepan with a generous pinch of salt. Bring to the boil, then turn down the heat and simmer gently for about 1 hour, stirring regularly, until the rice is cooked through and the milk has thickened. Stir in the honey and whisky.To make the oat topping, preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Put the honey, maple syrup and butter in a small saucepan and heat until the butter has melted. Stir in the whisky, then add the oats and a large pinch of salt and stir until the oats are completely coated. Spread the mixture on the lined baking tray and bake for around 15 minutes, stirring regularly, until the oats are lightly crisp. Remove from the oven and leave to cool.To make the blueberries, put half the blueberries in a saucepan with the sugar and a splash of water. Heat until the sugar has dissolved and the blueberries have released their juices and begun to form a sauce. Remove from the heat and leave to cool. Add the remaining blueberries and gently shake the saucepan to coat the blueberries in the juice.Serve the rice pudding with spoonfuls of blueberries and a sprinkling of the oat topping. To make the rice pudding, put the rice, sugar and milk in a saucepan with a generous pinch of salt. Bring to the boil, then turn down the heat and simmer gently for about 1 hour, stirring regularly, until the rice is cooked through and the milk has thickened. Stir in the honey and whisky. To make the rice pudding, put the rice, sugar and milk in a saucepan with a generous pinch of salt. Bring to the boil, then turn down the heat and simmer gently for about 1 hour, stirring regularly, until the rice is cooked through and the milk has thickened. Stir in the honey and whisky. To make the oat topping, preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. To make the oat topping, preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Put the honey, maple syrup and butter in a small saucepan and heat until the butter has melted. Stir in the whisky, then add the oats and a large pinch of salt and stir until the oats are completely coated. Put the honey, maple syrup and butter in a small saucepan and heat until the butter has melted. Stir in the whisky, then add the oats and a large pinch of salt and stir until the oats are completely coated. Spread the mixture on the lined baking tray and bake for around 15 minutes, stirring regularly, until the oats are lightly crisp. Remove from the oven and leave to cool. Spread the mixture on the lined baking tray and bake for around 15 minutes, stirring regularly, until the oats are lightly crisp. Remove from the oven and leave to cool. To make the blueberries, put half the blueberries in a saucepan with the sugar and a splash of water. Heat until the sugar has dissolved and the blueberries have released their juices and begun to form a sauce. Remove from the heat and leave to cool. To make the blueberries, put half the blueberries in a saucepan with the sugar and a splash of water. Heat until the sugar has dissolved and the blueberries have released their juices and begun to form a sauce. Remove from the heat and leave to cool. Add the remaining blueberries and gently shake the saucepan to coat the blueberries in the juice. Add the remaining blueberries and gently shake the saucepan to coat the blueberries in the juice. Serve the rice pudding with spoonfuls of blueberries and a sprinkling of the oat topping. Serve the rice pudding with spoonfuls of blueberries and a sprinkling of the oat topping. Recipe tips If you haven’t got maple syrup you can use all honey for the oat topping: the flavour will be more intense."
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} | 69081858bfd7dfba233d23ae65445c102e17efa4641624e7d36d0b3053cf87e8 | Roast root vegetables recipe
An average of 4.5 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roastrootvegetables_8820_16x9.jpg These roasted root vegetables are a delicious and healthy alternative to roast potatoes for your Sunday lunch. This dish when served as four portions provides 161 kcal, 4g protein, 20g carbohydrate (of which 15g sugars), 7g fat (of which 1g saturates), 13g fibre and 0.3g salt per portion. ½ swede, peeled2 large carrots, peeled2 parsnips, peeled1 raw beetroot, peeled½ celeriac, peeled2 tbsp olive oilfew sprigs fresh thymesea salt flakes ½ swede, peeled 2 large carrots, peeled 2 parsnips, peeled 1 raw beetroot, peeled ½ celeriac, peeled 2 tbsp olive oil few sprigs fresh thyme sea salt flakes Method Heat the oven to 220C/425F/Gas 7.Cut the vegetables into chunks approximately the same size.Toss all the vegetables with the olive oil and put into a large roasting tin. Top with the thyme sprigs.Bake in the oven until tender, about 40-50 minutes. Sprinkle with sea salt and serve at once. Heat the oven to 220C/425F/Gas 7. Heat the oven to 220C/425F/Gas 7. Cut the vegetables into chunks approximately the same size. Cut the vegetables into chunks approximately the same size. Toss all the vegetables with the olive oil and put into a large roasting tin. Top with the thyme sprigs. Toss all the vegetables with the olive oil and put into a large roasting tin. Top with the thyme sprigs. Bake in the oven until tender, about 40-50 minutes. Sprinkle with sea salt and serve at once. Bake in the oven until tender, about 40-50 minutes. Sprinkle with sea salt and serve at once. Recipe tips Make a tray of roasted root veg whenever you have the oven on. Keep in the fridge for three days to use in cous cous, frittatas or blend into a soup. | {
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"title": "Roast root vegetables recipe",
"content": "An average of 4.5 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roastrootvegetables_8820_16x9.jpg These roasted root vegetables are a delicious and healthy alternative to roast potatoes for your Sunday lunch. This dish when served as four portions provides 161 kcal, 4g protein, 20g carbohydrate (of which 15g sugars), 7g fat (of which 1g saturates), 13g fibre and 0.3g salt per portion. ½ swede, peeled2 large carrots, peeled2 parsnips, peeled1 raw beetroot, peeled½ celeriac, peeled2 tbsp olive oilfew sprigs fresh thymesea salt flakes ½ swede, peeled 2 large carrots, peeled 2 parsnips, peeled 1 raw beetroot, peeled ½ celeriac, peeled 2 tbsp olive oil few sprigs fresh thyme sea salt flakes Method Heat the oven to 220C/425F/Gas 7.Cut the vegetables into chunks approximately the same size.Toss all the vegetables with the olive oil and put into a large roasting tin. Top with the thyme sprigs.Bake in the oven until tender, about 40-50 minutes. Sprinkle with sea salt and serve at once. Heat the oven to 220C/425F/Gas 7. Heat the oven to 220C/425F/Gas 7. Cut the vegetables into chunks approximately the same size. Cut the vegetables into chunks approximately the same size. Toss all the vegetables with the olive oil and put into a large roasting tin. Top with the thyme sprigs. Toss all the vegetables with the olive oil and put into a large roasting tin. Top with the thyme sprigs. Bake in the oven until tender, about 40-50 minutes. Sprinkle with sea salt and serve at once. Bake in the oven until tender, about 40-50 minutes. Sprinkle with sea salt and serve at once. Recipe tips Make a tray of roasted root veg whenever you have the oven on. Keep in the fridge for three days to use in cous cous, frittatas or blend into a soup."
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} | bd3731791d8b0c657d9b2db1cb90b67ae5288d59c9f5aad8a4888a0af06f8482 | Christmas cranachan pavlova wreath recipe
An average of 4.1 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_cranachan_47949_16x9.jpg Cranachan is a traditional Scottish dessert of oats, fruit and cream, and is the inspiration for this twist on a classic pavlova. Perfect for the festive season, it’s packed with berries and decorated with rosemary-sprigs to represent Christmas trees. 6 large egg whites 350g/12oz caster sugar 1 tsp white wine vinegar 1 tsp cornflour 6 large egg whites 350g/12oz caster sugar 1 tsp white wine vinegar 1 tsp cornflour knob of butter 25g/1oz light muscovado sugar 75g/2½oz porridge or old-fashioned oats 600ml/20fl oz double cream2 tbsp whisky200g/7oz blueberries450g/1lb raspberries50g/1¾oz pomegranates seeds knob of butter 25g/1oz light muscovado sugar 75g/2½oz porridge or old-fashioned oats 600ml/20fl oz double cream 2 tbsp whisky 200g/7oz blueberries 450g/1lb raspberries 50g/1¾oz pomegranates seeds rosemary sprigsicing sugar, for dusting rosemary sprigs icing sugar, for dusting Method To make the meringue, preheat the oven to 160C/140C Fan/Gas 3. Line a large baking tray with baking paper and draw a 30cm/12in circle in the middle of the paper. Draw a 15cm/6in circle in the centre of the larger circle to make a ring. This is the template for your wreath. Put the egg whites in a clean mixing bowl and whisk with an electric mixer until light. Gradually add the sugar a little at a time, whisking on maximum speed, until it’s all incorporated and the whites are stiff and glossy. Mix the vinegar and cornflour in a cup until smooth, then stir into the egg whites.Spoon the meringue onto the ring drawn on the baking paper. Using a large spoon, make a shallow trench in the meringue all the way around the ring, for the cream and fruit to sit in. Transfer to the oven and immediately reduce the temperature to 140C/120C Fan/Gas 1. Bake for 1 hour–1 hour 15 minutes, or until the outside is hard but still white. Turn the oven off and leave the pavlova inside with the door ajar for at least an hour or overnight to cool and dry.To make the filling, melt the butter in a small frying pan. Add the sugar and oats and fry over a medium heat until the oats are lightly golden-brown and the sugar has melted and coated the oats. Leave to cool.Whip the cream until soft peaks form when the whisk is removed. Stir in the whisky, two-thirds of the oats and half the raspberries. Spoon the cream into the trench in the meringue. Arrange the remaining raspberries, blueberries and pomegranate seeds on top. To decorate, add a few rosemary sprigs to look like small Christmas trees, sprinkle with the remaining oats and dust with icing sugar. To make the meringue, preheat the oven to 160C/140C Fan/Gas 3. Line a large baking tray with baking paper and draw a 30cm/12in circle in the middle of the paper. Draw a 15cm/6in circle in the centre of the larger circle to make a ring. This is the template for your wreath. To make the meringue, preheat the oven to 160C/140C Fan/Gas 3. Line a large baking tray with baking paper and draw a 30cm/12in circle in the middle of the paper. Draw a 15cm/6in circle in the centre of the larger circle to make a ring. This is the template for your wreath. Put the egg whites in a clean mixing bowl and whisk with an electric mixer until light. Gradually add the sugar a little at a time, whisking on maximum speed, until it’s all incorporated and the whites are stiff and glossy. Put the egg whites in a clean mixing bowl and whisk with an electric mixer until light. Gradually add the sugar a little at a time, whisking on maximum speed, until it’s all incorporated and the whites are stiff and glossy. Mix the vinegar and cornflour in a cup until smooth, then stir into the egg whites. Mix the vinegar and cornflour in a cup until smooth, then stir into the egg whites. Spoon the meringue onto the ring drawn on the baking paper. Using a large spoon, make a shallow trench in the meringue all the way around the ring, for the cream and fruit to sit in. Spoon the meringue onto the ring drawn on the baking paper. Using a large spoon, make a shallow trench in the meringue all the way around the ring, for the cream and fruit to sit in. Transfer to the oven and immediately reduce the temperature to 140C/120C Fan/Gas 1. Bake for 1 hour–1 hour 15 minutes, or until the outside is hard but still white. Turn the oven off and leave the pavlova inside with the door ajar for at least an hour or overnight to cool and dry. Transfer to the oven and immediately reduce the temperature to 140C/120C Fan/Gas 1. Bake for 1 hour–1 hour 15 minutes, or until the outside is hard but still white. Turn the oven off and leave the pavlova inside with the door ajar for at least an hour or overnight to cool and dry. To make the filling, melt the butter in a small frying pan. Add the sugar and oats and fry over a medium heat until the oats are lightly golden-brown and the sugar has melted and coated the oats. Leave to cool. To make the filling, melt the butter in a small frying pan. Add the sugar and oats and fry over a medium heat until the oats are lightly golden-brown and the sugar has melted and coated the oats. Leave to cool. Whip the cream until soft peaks form when the whisk is removed. Stir in the whisky, two-thirds of the oats and half the raspberries. Whip the cream until soft peaks form when the whisk is removed. Stir in the whisky, two-thirds of the oats and half the raspberries. Spoon the cream into the trench in the meringue. Arrange the remaining raspberries, blueberries and pomegranate seeds on top. Spoon the cream into the trench in the meringue. Arrange the remaining raspberries, blueberries and pomegranate seeds on top. To decorate, add a few rosemary sprigs to look like small Christmas trees, sprinkle with the remaining oats and dust with icing sugar. To decorate, add a few rosemary sprigs to look like small Christmas trees, sprinkle with the remaining oats and dust with icing sugar. Recipe tips When whisking the egg whites, it's crucial your bowl and whisk are free from grease. If in doubt, dab some kitchen paper in lemon juice or white vinegar and use it to wipe the bowl and whisk. | {
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"title": "Christmas cranachan pavlova wreath recipe",
"content": "An average of 4.1 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_cranachan_47949_16x9.jpg Cranachan is a traditional Scottish dessert of oats, fruit and cream, and is the inspiration for this twist on a classic pavlova. Perfect for the festive season, it’s packed with berries and decorated with rosemary-sprigs to represent Christmas trees. 6 large egg whites 350g/12oz caster sugar 1 tsp white wine vinegar 1 tsp cornflour 6 large egg whites 350g/12oz caster sugar 1 tsp white wine vinegar 1 tsp cornflour knob of butter 25g/1oz light muscovado sugar 75g/2½oz porridge or old-fashioned oats 600ml/20fl oz double cream2 tbsp whisky200g/7oz blueberries450g/1lb raspberries50g/1¾oz pomegranates seeds knob of butter 25g/1oz light muscovado sugar 75g/2½oz porridge or old-fashioned oats 600ml/20fl oz double cream 2 tbsp whisky 200g/7oz blueberries 450g/1lb raspberries 50g/1¾oz pomegranates seeds rosemary sprigsicing sugar, for dusting rosemary sprigs icing sugar, for dusting Method To make the meringue, preheat the oven to 160C/140C Fan/Gas 3. Line a large baking tray with baking paper and draw a 30cm/12in circle in the middle of the paper. Draw a 15cm/6in circle in the centre of the larger circle to make a ring. This is the template for your wreath. Put the egg whites in a clean mixing bowl and whisk with an electric mixer until light. Gradually add the sugar a little at a time, whisking on maximum speed, until it’s all incorporated and the whites are stiff and glossy. Mix the vinegar and cornflour in a cup until smooth, then stir into the egg whites.Spoon the meringue onto the ring drawn on the baking paper. Using a large spoon, make a shallow trench in the meringue all the way around the ring, for the cream and fruit to sit in. Transfer to the oven and immediately reduce the temperature to 140C/120C Fan/Gas 1. Bake for 1 hour–1 hour 15 minutes, or until the outside is hard but still white. Turn the oven off and leave the pavlova inside with the door ajar for at least an hour or overnight to cool and dry.To make the filling, melt the butter in a small frying pan. Add the sugar and oats and fry over a medium heat until the oats are lightly golden-brown and the sugar has melted and coated the oats. Leave to cool.Whip the cream until soft peaks form when the whisk is removed. Stir in the whisky, two-thirds of the oats and half the raspberries. Spoon the cream into the trench in the meringue. Arrange the remaining raspberries, blueberries and pomegranate seeds on top. To decorate, add a few rosemary sprigs to look like small Christmas trees, sprinkle with the remaining oats and dust with icing sugar. To make the meringue, preheat the oven to 160C/140C Fan/Gas 3. Line a large baking tray with baking paper and draw a 30cm/12in circle in the middle of the paper. Draw a 15cm/6in circle in the centre of the larger circle to make a ring. This is the template for your wreath. To make the meringue, preheat the oven to 160C/140C Fan/Gas 3. Line a large baking tray with baking paper and draw a 30cm/12in circle in the middle of the paper. Draw a 15cm/6in circle in the centre of the larger circle to make a ring. This is the template for your wreath. Put the egg whites in a clean mixing bowl and whisk with an electric mixer until light. Gradually add the sugar a little at a time, whisking on maximum speed, until it’s all incorporated and the whites are stiff and glossy. Put the egg whites in a clean mixing bowl and whisk with an electric mixer until light. Gradually add the sugar a little at a time, whisking on maximum speed, until it’s all incorporated and the whites are stiff and glossy. Mix the vinegar and cornflour in a cup until smooth, then stir into the egg whites. Mix the vinegar and cornflour in a cup until smooth, then stir into the egg whites. Spoon the meringue onto the ring drawn on the baking paper. Using a large spoon, make a shallow trench in the meringue all the way around the ring, for the cream and fruit to sit in. Spoon the meringue onto the ring drawn on the baking paper. Using a large spoon, make a shallow trench in the meringue all the way around the ring, for the cream and fruit to sit in. Transfer to the oven and immediately reduce the temperature to 140C/120C Fan/Gas 1. Bake for 1 hour–1 hour 15 minutes, or until the outside is hard but still white. Turn the oven off and leave the pavlova inside with the door ajar for at least an hour or overnight to cool and dry. Transfer to the oven and immediately reduce the temperature to 140C/120C Fan/Gas 1. Bake for 1 hour–1 hour 15 minutes, or until the outside is hard but still white. Turn the oven off and leave the pavlova inside with the door ajar for at least an hour or overnight to cool and dry. To make the filling, melt the butter in a small frying pan. Add the sugar and oats and fry over a medium heat until the oats are lightly golden-brown and the sugar has melted and coated the oats. Leave to cool. To make the filling, melt the butter in a small frying pan. Add the sugar and oats and fry over a medium heat until the oats are lightly golden-brown and the sugar has melted and coated the oats. Leave to cool. Whip the cream until soft peaks form when the whisk is removed. Stir in the whisky, two-thirds of the oats and half the raspberries. Whip the cream until soft peaks form when the whisk is removed. Stir in the whisky, two-thirds of the oats and half the raspberries. Spoon the cream into the trench in the meringue. Arrange the remaining raspberries, blueberries and pomegranate seeds on top. Spoon the cream into the trench in the meringue. Arrange the remaining raspberries, blueberries and pomegranate seeds on top. To decorate, add a few rosemary sprigs to look like small Christmas trees, sprinkle with the remaining oats and dust with icing sugar. To decorate, add a few rosemary sprigs to look like small Christmas trees, sprinkle with the remaining oats and dust with icing sugar. Recipe tips When whisking the egg whites, it's crucial your bowl and whisk are free from grease. If in doubt, dab some kitchen paper in lemon juice or white vinegar and use it to wipe the bowl and whisk."
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} | b665839521d96e8ab204b0cb9af2472abf4c1d926a933daa40523b9c85a9db25 | Caraway and lemon shortbread recipe
An average of 4.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/caraway_and_lemon_57173_16x9.jpg Subtle flavours of caraway and lemon enhance buttery shortbread. Try these with your morning coffee or afternoon tea. 250g/9oz plain flour75g/2¾oz ground rice or fine semolina200g/7oz butter, softened100g/3½oz caster sugar, plus 2 tbsp for sprinkling1½ tsp caraway seeds, lightly crushed1 lemon, grated zest onlysalt 250g/9oz plain flour 75g/2¾oz ground rice or fine semolina 200g/7oz butter, softened 100g/3½oz caster sugar, plus 2 tbsp for sprinkling 1½ tsp caraway seeds, lightly crushed 1 lemon, grated zest only salt Method Line a 20cm/8in square baking tin with baking paper.Put the flour and ground rice in the bowl of a stand mixer and add a generous pinch of salt. Add the butter, sugar, caraway seeds and lemon zest and beat until the ingredients come together. Alternatively, rub the butter into the dry ingredients until the mixture starts to clump together, then gently knead it into a ball.Press the mixture evenly into the prepared tin, then chill in the fridge for at least 30 minutes. Preheat the oven to 150C/130C Fan/Gas 2. Sprinkle the shortbread with the remaining caster sugar and make indentations all over the shortbread with a fork – most of these will disappear but it helps the shortbread to bake evenly. Bake for around 20 minutes until the shortbread is very lightly golden. Remove from the oven and cut into biscuits – divide the shortbread into three rows then cut into fingers. Leave to cool on a wire rack. Line a 20cm/8in square baking tin with baking paper. Line a 20cm/8in square baking tin with baking paper. Put the flour and ground rice in the bowl of a stand mixer and add a generous pinch of salt. Add the butter, sugar, caraway seeds and lemon zest and beat until the ingredients come together. Alternatively, rub the butter into the dry ingredients until the mixture starts to clump together, then gently knead it into a ball. Put the flour and ground rice in the bowl of a stand mixer and add a generous pinch of salt. Add the butter, sugar, caraway seeds and lemon zest and beat until the ingredients come together. Alternatively, rub the butter into the dry ingredients until the mixture starts to clump together, then gently knead it into a ball. Press the mixture evenly into the prepared tin, then chill in the fridge for at least 30 minutes. Press the mixture evenly into the prepared tin, then chill in the fridge for at least 30 minutes. Preheat the oven to 150C/130C Fan/Gas 2. Preheat the oven to 150C/130C Fan/Gas 2. Sprinkle the shortbread with the remaining caster sugar and make indentations all over the shortbread with a fork – most of these will disappear but it helps the shortbread to bake evenly. Bake for around 20 minutes until the shortbread is very lightly golden. Remove from the oven and cut into biscuits – divide the shortbread into three rows then cut into fingers. Leave to cool on a wire rack. Sprinkle the shortbread with the remaining caster sugar and make indentations all over the shortbread with a fork – most of these will disappear but it helps the shortbread to bake evenly. Bake for around 20 minutes until the shortbread is very lightly golden. Remove from the oven and cut into biscuits – divide the shortbread into three rows then cut into fingers. Leave to cool on a wire rack. Recipe tips Instead of using a tin, roll or pat out the dough into a square and cut into fingers. Arrange on a large baking sheet, chill as above and bake for around 20 minutes. | {
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"title": "Caraway and lemon shortbread recipe",
"content": "An average of 4.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/caraway_and_lemon_57173_16x9.jpg Subtle flavours of caraway and lemon enhance buttery shortbread. Try these with your morning coffee or afternoon tea. 250g/9oz plain flour75g/2¾oz ground rice or fine semolina200g/7oz butter, softened100g/3½oz caster sugar, plus 2 tbsp for sprinkling1½ tsp caraway seeds, lightly crushed1 lemon, grated zest onlysalt 250g/9oz plain flour 75g/2¾oz ground rice or fine semolina 200g/7oz butter, softened 100g/3½oz caster sugar, plus 2 tbsp for sprinkling 1½ tsp caraway seeds, lightly crushed 1 lemon, grated zest only salt Method Line a 20cm/8in square baking tin with baking paper.Put the flour and ground rice in the bowl of a stand mixer and add a generous pinch of salt. Add the butter, sugar, caraway seeds and lemon zest and beat until the ingredients come together. Alternatively, rub the butter into the dry ingredients until the mixture starts to clump together, then gently knead it into a ball.Press the mixture evenly into the prepared tin, then chill in the fridge for at least 30 minutes. Preheat the oven to 150C/130C Fan/Gas 2. Sprinkle the shortbread with the remaining caster sugar and make indentations all over the shortbread with a fork – most of these will disappear but it helps the shortbread to bake evenly. Bake for around 20 minutes until the shortbread is very lightly golden. Remove from the oven and cut into biscuits – divide the shortbread into three rows then cut into fingers. Leave to cool on a wire rack. Line a 20cm/8in square baking tin with baking paper. Line a 20cm/8in square baking tin with baking paper. Put the flour and ground rice in the bowl of a stand mixer and add a generous pinch of salt. Add the butter, sugar, caraway seeds and lemon zest and beat until the ingredients come together. Alternatively, rub the butter into the dry ingredients until the mixture starts to clump together, then gently knead it into a ball. Put the flour and ground rice in the bowl of a stand mixer and add a generous pinch of salt. Add the butter, sugar, caraway seeds and lemon zest and beat until the ingredients come together. Alternatively, rub the butter into the dry ingredients until the mixture starts to clump together, then gently knead it into a ball. Press the mixture evenly into the prepared tin, then chill in the fridge for at least 30 minutes. Press the mixture evenly into the prepared tin, then chill in the fridge for at least 30 minutes. Preheat the oven to 150C/130C Fan/Gas 2. Preheat the oven to 150C/130C Fan/Gas 2. Sprinkle the shortbread with the remaining caster sugar and make indentations all over the shortbread with a fork – most of these will disappear but it helps the shortbread to bake evenly. Bake for around 20 minutes until the shortbread is very lightly golden. Remove from the oven and cut into biscuits – divide the shortbread into three rows then cut into fingers. Leave to cool on a wire rack. Sprinkle the shortbread with the remaining caster sugar and make indentations all over the shortbread with a fork – most of these will disappear but it helps the shortbread to bake evenly. Bake for around 20 minutes until the shortbread is very lightly golden. Remove from the oven and cut into biscuits – divide the shortbread into three rows then cut into fingers. Leave to cool on a wire rack. Recipe tips Instead of using a tin, roll or pat out the dough into a square and cut into fingers. Arrange on a large baking sheet, chill as above and bake for around 20 minutes."
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} | dbb6327c961cbaacbf51a91a83eb17d282e0cab2fe0eac14a67d9564f65a4f4c | Root vegetable gratin recipe
An average of 2.4 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rootvegetablegratin_79762_16x9.jpg Use any combination of root vegetables in this delicious gratin. Serve with salad for a simple supper or as a side dish for your Sunday roast. 4 medium carrots, thinly sliced55g/2oz butter2 cloves garlic, finely chopped200g/7oz Emmental, grated1 small swede, peeled and sliced2 small parsnips, peeled and sliced3 medium potatoes, peeled and thinly sliced300ml/½pt milk300ml/½pt single cream1 free-range egg, beaten3 tbsp breadcrumbs 4 medium carrots, thinly sliced 55g/2oz butter 2 cloves garlic, finely chopped 200g/7oz Emmental, grated 1 small swede, peeled and sliced 2 small parsnips, peeled and sliced 3 medium potatoes, peeled and thinly sliced 300ml/½pt milk 300ml/½pt single cream 1 free-range egg, beaten 3 tbsp breadcrumbs Method Preheat the oven to 190C/375F/Gas 5.Place the carrots in the bottom of a medium-sized baking dish. Add a little butter and garlic. Sprinkle over some of the grated Emmental.Layer the swede on top and add a couple more knobs of butter, and a little more garlic. Repeat with the parsnips, some more butter and garlic, finish with a layer of potato and sprinkle over the remaining cheese.Mix the milk, cream and egg together in a jug and pour evenly over the vegetables.Top with the breadcrumbs and bake in the oven for 45 minutes. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. Place the carrots in the bottom of a medium-sized baking dish. Add a little butter and garlic. Sprinkle over some of the grated Emmental. Place the carrots in the bottom of a medium-sized baking dish. Add a little butter and garlic. Sprinkle over some of the grated Emmental. Layer the swede on top and add a couple more knobs of butter, and a little more garlic. Layer the swede on top and add a couple more knobs of butter, and a little more garlic. Repeat with the parsnips, some more butter and garlic, finish with a layer of potato and sprinkle over the remaining cheese. Repeat with the parsnips, some more butter and garlic, finish with a layer of potato and sprinkle over the remaining cheese. Mix the milk, cream and egg together in a jug and pour evenly over the vegetables. Mix the milk, cream and egg together in a jug and pour evenly over the vegetables. Top with the breadcrumbs and bake in the oven for 45 minutes. Top with the breadcrumbs and bake in the oven for 45 minutes. | {
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"content": "An average of 2.4 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rootvegetablegratin_79762_16x9.jpg Use any combination of root vegetables in this delicious gratin. Serve with salad for a simple supper or as a side dish for your Sunday roast. 4 medium carrots, thinly sliced55g/2oz butter2 cloves garlic, finely chopped200g/7oz Emmental, grated1 small swede, peeled and sliced2 small parsnips, peeled and sliced3 medium potatoes, peeled and thinly sliced300ml/½pt milk300ml/½pt single cream1 free-range egg, beaten3 tbsp breadcrumbs 4 medium carrots, thinly sliced 55g/2oz butter 2 cloves garlic, finely chopped 200g/7oz Emmental, grated 1 small swede, peeled and sliced 2 small parsnips, peeled and sliced 3 medium potatoes, peeled and thinly sliced 300ml/½pt milk 300ml/½pt single cream 1 free-range egg, beaten 3 tbsp breadcrumbs Method Preheat the oven to 190C/375F/Gas 5.Place the carrots in the bottom of a medium-sized baking dish. Add a little butter and garlic. Sprinkle over some of the grated Emmental.Layer the swede on top and add a couple more knobs of butter, and a little more garlic. Repeat with the parsnips, some more butter and garlic, finish with a layer of potato and sprinkle over the remaining cheese.Mix the milk, cream and egg together in a jug and pour evenly over the vegetables.Top with the breadcrumbs and bake in the oven for 45 minutes. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. Place the carrots in the bottom of a medium-sized baking dish. Add a little butter and garlic. Sprinkle over some of the grated Emmental. Place the carrots in the bottom of a medium-sized baking dish. Add a little butter and garlic. Sprinkle over some of the grated Emmental. Layer the swede on top and add a couple more knobs of butter, and a little more garlic. Layer the swede on top and add a couple more knobs of butter, and a little more garlic. Repeat with the parsnips, some more butter and garlic, finish with a layer of potato and sprinkle over the remaining cheese. Repeat with the parsnips, some more butter and garlic, finish with a layer of potato and sprinkle over the remaining cheese. Mix the milk, cream and egg together in a jug and pour evenly over the vegetables. Mix the milk, cream and egg together in a jug and pour evenly over the vegetables. Top with the breadcrumbs and bake in the oven for 45 minutes. Top with the breadcrumbs and bake in the oven for 45 minutes."
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} | 8c25d66b724712cacd6e90ef42bd2fec2069832e52de0cabe4728dbd86d1662d | Clootie dumpling recipe
An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/clootiepudding_9528_16x9.jpg This rich fruit clootie dumpling is a classic Scottish steamed pudding, serve with clotted cream and a dram of whisky. 225g (8oz) plain flour, plus 25g (1oz) for sprinkling1 tsp bicarbonate of soda1 tsp mixed spice1 tsp ground cinnamon1 tsp ground ginger¼tsp sea salt175g/6oz caster sugar, plus 1 tbsp for sprinkling100g/4oz shredded suet100g/4oz sultanas75g/3oz currants75g/3oz chopped stoned dates50g/2oz Muscatel raisins1 apple or carrot, coarsely grated1 tbsp black treacle1 medium egg150ml/5fl oz buttermilk225g/8oz clotted cream 225g (8oz) plain flour, plus 25g (1oz) for sprinkling 1 tsp bicarbonate of soda 1 tsp mixed spice 1 tsp ground cinnamon 1 tsp ground ginger ¼tsp sea salt 175g/6oz caster sugar, plus 1 tbsp for sprinkling 100g/4oz shredded suet 100g/4oz sultanas 75g/3oz currants 75g/3oz chopped stoned dates 50g/2oz Muscatel raisins 1 apple or carrot, coarsely grated 1 tbsp black treacle 1 medium egg 150ml/5fl oz buttermilk 225g/8oz clotted cream Method Sift the flour, bicarbonate of soda, spices and salt into a bowl and stir in the sugar, suet, dried fruits, and the grated carrot or apple. Mix the black treacle with the egg and some of the buttermilk and mix into the dry ingredients to give a soft mixture with a cake-like dropping consistency.Dip a large piece of muslin, an old pillowcase, a pudding cloth or a clean tea towel into boiling water, remove it and squeeze out the excess water. Lay it out on a surface and sprinkle a 30cm/12in circle in the centre with the 25g/1oz of flour and the 1 tbsp of caster sugar. Spoon pudding mixture on top and tie securely with string, leaving a little room for the pudding to expand. Rest a large heatproof trivet or container in the base of a large pan so that the pudding is not in direct contact with the heat. Place the pudding on the trivet/container, knotted side up. Pour in enough water almost to cover the pudding, cover with a tight-fitting lid and simmer gently for 3-4 hours. Take a peek every now and then and then to check the water level and top it up if necessary.Preheat the oven to 180C/160C Fan/Gas 4. Lift the pudding out of the pan and dip it briefly in a bowl of cold water (to ensure that the outside of the pudding does not stick to an ovenproof serving plate). Then remove remove the cloth and place the pudding on an ovenproof dish/plate. Slide it into the oven and leave it for 15 minutes until the outside of the pudding has dried off. Serve in chunky wedges with scoops of clotted cream and perhaps a small glass of whisky. Sift the flour, bicarbonate of soda, spices and salt into a bowl and stir in the sugar, suet, dried fruits, and the grated carrot or apple. Sift the flour, bicarbonate of soda, spices and salt into a bowl and stir in the sugar, suet, dried fruits, and the grated carrot or apple. Mix the black treacle with the egg and some of the buttermilk and mix into the dry ingredients to give a soft mixture with a cake-like dropping consistency. Mix the black treacle with the egg and some of the buttermilk and mix into the dry ingredients to give a soft mixture with a cake-like dropping consistency. Dip a large piece of muslin, an old pillowcase, a pudding cloth or a clean tea towel into boiling water, remove it and squeeze out the excess water. Lay it out on a surface and sprinkle a 30cm/12in circle in the centre with the 25g/1oz of flour and the 1 tbsp of caster sugar. Spoon pudding mixture on top and tie securely with string, leaving a little room for the pudding to expand. Dip a large piece of muslin, an old pillowcase, a pudding cloth or a clean tea towel into boiling water, remove it and squeeze out the excess water. Lay it out on a surface and sprinkle a 30cm/12in circle in the centre with the 25g/1oz of flour and the 1 tbsp of caster sugar. Spoon pudding mixture on top and tie securely with string, leaving a little room for the pudding to expand. Rest a large heatproof trivet or container in the base of a large pan so that the pudding is not in direct contact with the heat. Place the pudding on the trivet/container, knotted side up. Pour in enough water almost to cover the pudding, cover with a tight-fitting lid and simmer gently for 3-4 hours. Take a peek every now and then and then to check the water level and top it up if necessary. Rest a large heatproof trivet or container in the base of a large pan so that the pudding is not in direct contact with the heat. Place the pudding on the trivet/container, knotted side up. Pour in enough water almost to cover the pudding, cover with a tight-fitting lid and simmer gently for 3-4 hours. Take a peek every now and then and then to check the water level and top it up if necessary. Preheat the oven to 180C/160C Fan/Gas 4. Lift the pudding out of the pan and dip it briefly in a bowl of cold water (to ensure that the outside of the pudding does not stick to an ovenproof serving plate). Then remove remove the cloth and place the pudding on an ovenproof dish/plate. Slide it into the oven and leave it for 15 minutes until the outside of the pudding has dried off. Preheat the oven to 180C/160C Fan/Gas 4. Lift the pudding out of the pan and dip it briefly in a bowl of cold water (to ensure that the outside of the pudding does not stick to an ovenproof serving plate). Then remove remove the cloth and place the pudding on an ovenproof dish/plate. Slide it into the oven and leave it for 15 minutes until the outside of the pudding has dried off. Serve in chunky wedges with scoops of clotted cream and perhaps a small glass of whisky. Serve in chunky wedges with scoops of clotted cream and perhaps a small glass of whisky. | {
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"content": "An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/clootiepudding_9528_16x9.jpg This rich fruit clootie dumpling is a classic Scottish steamed pudding, serve with clotted cream and a dram of whisky. 225g (8oz) plain flour, plus 25g (1oz) for sprinkling1 tsp bicarbonate of soda1 tsp mixed spice1 tsp ground cinnamon1 tsp ground ginger¼tsp sea salt175g/6oz caster sugar, plus 1 tbsp for sprinkling100g/4oz shredded suet100g/4oz sultanas75g/3oz currants75g/3oz chopped stoned dates50g/2oz Muscatel raisins1 apple or carrot, coarsely grated1 tbsp black treacle1 medium egg150ml/5fl oz buttermilk225g/8oz clotted cream 225g (8oz) plain flour, plus 25g (1oz) for sprinkling 1 tsp bicarbonate of soda 1 tsp mixed spice 1 tsp ground cinnamon 1 tsp ground ginger ¼tsp sea salt 175g/6oz caster sugar, plus 1 tbsp for sprinkling 100g/4oz shredded suet 100g/4oz sultanas 75g/3oz currants 75g/3oz chopped stoned dates 50g/2oz Muscatel raisins 1 apple or carrot, coarsely grated 1 tbsp black treacle 1 medium egg 150ml/5fl oz buttermilk 225g/8oz clotted cream Method Sift the flour, bicarbonate of soda, spices and salt into a bowl and stir in the sugar, suet, dried fruits, and the grated carrot or apple. Mix the black treacle with the egg and some of the buttermilk and mix into the dry ingredients to give a soft mixture with a cake-like dropping consistency.Dip a large piece of muslin, an old pillowcase, a pudding cloth or a clean tea towel into boiling water, remove it and squeeze out the excess water. Lay it out on a surface and sprinkle a 30cm/12in circle in the centre with the 25g/1oz of flour and the 1 tbsp of caster sugar. Spoon pudding mixture on top and tie securely with string, leaving a little room for the pudding to expand. Rest a large heatproof trivet or container in the base of a large pan so that the pudding is not in direct contact with the heat. Place the pudding on the trivet/container, knotted side up. Pour in enough water almost to cover the pudding, cover with a tight-fitting lid and simmer gently for 3-4 hours. Take a peek every now and then and then to check the water level and top it up if necessary.Preheat the oven to 180C/160C Fan/Gas 4. Lift the pudding out of the pan and dip it briefly in a bowl of cold water (to ensure that the outside of the pudding does not stick to an ovenproof serving plate). Then remove remove the cloth and place the pudding on an ovenproof dish/plate. Slide it into the oven and leave it for 15 minutes until the outside of the pudding has dried off. Serve in chunky wedges with scoops of clotted cream and perhaps a small glass of whisky. Sift the flour, bicarbonate of soda, spices and salt into a bowl and stir in the sugar, suet, dried fruits, and the grated carrot or apple. Sift the flour, bicarbonate of soda, spices and salt into a bowl and stir in the sugar, suet, dried fruits, and the grated carrot or apple. Mix the black treacle with the egg and some of the buttermilk and mix into the dry ingredients to give a soft mixture with a cake-like dropping consistency. Mix the black treacle with the egg and some of the buttermilk and mix into the dry ingredients to give a soft mixture with a cake-like dropping consistency. Dip a large piece of muslin, an old pillowcase, a pudding cloth or a clean tea towel into boiling water, remove it and squeeze out the excess water. Lay it out on a surface and sprinkle a 30cm/12in circle in the centre with the 25g/1oz of flour and the 1 tbsp of caster sugar. Spoon pudding mixture on top and tie securely with string, leaving a little room for the pudding to expand. Dip a large piece of muslin, an old pillowcase, a pudding cloth or a clean tea towel into boiling water, remove it and squeeze out the excess water. Lay it out on a surface and sprinkle a 30cm/12in circle in the centre with the 25g/1oz of flour and the 1 tbsp of caster sugar. Spoon pudding mixture on top and tie securely with string, leaving a little room for the pudding to expand. Rest a large heatproof trivet or container in the base of a large pan so that the pudding is not in direct contact with the heat. Place the pudding on the trivet/container, knotted side up. Pour in enough water almost to cover the pudding, cover with a tight-fitting lid and simmer gently for 3-4 hours. Take a peek every now and then and then to check the water level and top it up if necessary. Rest a large heatproof trivet or container in the base of a large pan so that the pudding is not in direct contact with the heat. Place the pudding on the trivet/container, knotted side up. Pour in enough water almost to cover the pudding, cover with a tight-fitting lid and simmer gently for 3-4 hours. Take a peek every now and then and then to check the water level and top it up if necessary. Preheat the oven to 180C/160C Fan/Gas 4. Lift the pudding out of the pan and dip it briefly in a bowl of cold water (to ensure that the outside of the pudding does not stick to an ovenproof serving plate). Then remove remove the cloth and place the pudding on an ovenproof dish/plate. Slide it into the oven and leave it for 15 minutes until the outside of the pudding has dried off. Preheat the oven to 180C/160C Fan/Gas 4. Lift the pudding out of the pan and dip it briefly in a bowl of cold water (to ensure that the outside of the pudding does not stick to an ovenproof serving plate). Then remove remove the cloth and place the pudding on an ovenproof dish/plate. Slide it into the oven and leave it for 15 minutes until the outside of the pudding has dried off. Serve in chunky wedges with scoops of clotted cream and perhaps a small glass of whisky. Serve in chunky wedges with scoops of clotted cream and perhaps a small glass of whisky."
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} | a92d15910c3a87f7ab7c4d13e9e3a76cd5acbc9dcfc5254f4a611590092b907d | Smoked salmon pâté recipe
An average of 4.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smokedsalmonpate_66102_16x9.jpg Serve a rougher blend of this smoked salmon pâté as a starter with salad and oatcakes or blend a bit longer for elegant canapés. 255g/9oz smoked salmon 110g/4oz cream cheese2 tbsp double cream½ lemon, juice only2 tbsp chopped chives (plus some extra chives to sprinkle over the top)pinch of sugarsalt and freshly ground pepper 255g/9oz smoked salmon 110g/4oz cream cheese 2 tbsp double cream ½ lemon, juice only 2 tbsp chopped chives (plus some extra chives to sprinkle over the top) pinch of sugar salt and freshly ground pepper Method Pop all the ingredients into a blender and pulse until it has a consistency that you desire. Plenty of pepper is good but go easy on the salt, as the smoked salmon will be salty already. Occasionally I would substitute lime and coriander instead of lemon and chives. Pop all the ingredients into a blender and pulse until it has a consistency that you desire. Plenty of pepper is good but go easy on the salt, as the smoked salmon will be salty already. Occasionally I would substitute lime and coriander instead of lemon and chives. Pop all the ingredients into a blender and pulse until it has a consistency that you desire. Plenty of pepper is good but go easy on the salt, as the smoked salmon will be salty already. Occasionally I would substitute lime and coriander instead of lemon and chives. | {
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"title": "Smoked salmon pâté recipe",
"content": "An average of 4.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smokedsalmonpate_66102_16x9.jpg Serve a rougher blend of this smoked salmon pâté as a starter with salad and oatcakes or blend a bit longer for elegant canapés. 255g/9oz smoked salmon 110g/4oz cream cheese2 tbsp double cream½ lemon, juice only2 tbsp chopped chives (plus some extra chives to sprinkle over the top)pinch of sugarsalt and freshly ground pepper 255g/9oz smoked salmon 110g/4oz cream cheese 2 tbsp double cream ½ lemon, juice only 2 tbsp chopped chives (plus some extra chives to sprinkle over the top) pinch of sugar salt and freshly ground pepper Method Pop all the ingredients into a blender and pulse until it has a consistency that you desire. Plenty of pepper is good but go easy on the salt, as the smoked salmon will be salty already. Occasionally I would substitute lime and coriander instead of lemon and chives. Pop all the ingredients into a blender and pulse until it has a consistency that you desire. Plenty of pepper is good but go easy on the salt, as the smoked salmon will be salty already. Occasionally I would substitute lime and coriander instead of lemon and chives. Pop all the ingredients into a blender and pulse until it has a consistency that you desire. Plenty of pepper is good but go easy on the salt, as the smoked salmon will be salty already. Occasionally I would substitute lime and coriander instead of lemon and chives."
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} | a9b035b898a33919b560c3d01d80d30ab053ce78abd6fbd68afbb840fc1c8f8c | Empire biscuits recipe
An average of 4.1 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/empire_biscuits_19433_16x9.jpg Empire biscuits are tasty Scottish shortbread-style biscuits, filled with jam and topped with icing and cherries. They are great for a teatime treat with a mug of tea. 250g/9oz butter, at room temperature100g/3½oz caster sugar1 free-range egg½ tsp vanilla extract450g/1lb plain flour, plus extra for dusting 250g/9oz butter, at room temperature 100g/3½oz caster sugar 1 free-range egg ½ tsp vanilla extract 450g/1lb plain flour, plus extra for dusting 250g/9oz icing sugar3 tbsp full-fat milk (optional)Scottish raspberry jam, for spreadingglacé cherries, halved, or sugared gem sweets 250g/9oz icing sugar 3 tbsp full-fat milk (optional) Scottish raspberry jam, for spreading glacé cherries, halved, or sugared gem sweets Method Place the butter and caster sugar in a large bowl and cream together until smooth and light in colour. Mix in the egg and vanilla extract. Sift in the flour in small batches and mix well until combined.Lightly flour a work surface and roll out the dough to a 1cm/½in thickness. Use a round plain or fluted biscuit cutter to cut out the biscuits – the smaller the cutter, the more biscuits you will have, just make sure you cut out an even amount. Roll any offcuts of dough back together and cut out some more biscuits. Place the rounds on baking trays, leaving at least 3cm/½in space between biscuits as they will spread in the oven. Pop in the fridge for at least 1 hour to firm up. Preheat the oven to 180C/160C Fan/Gas 4 and bake for 10–15 minutes or until baked through but not bronzed. Leave to cool on a wire rack completely. To make the topping, place the icing sugar in a bowl and gradually mix in the milk, if using, or a few tablespoons of water to make a thick glossy icing. Spread the icing on half of the biscuits and spread 1 tablespoon of jam on each of the remaining biscuits. Place the iced biscuits on top of the biscuits with jam. Top each biscuit with half a glacé cherry or a gem sweet. Place the butter and caster sugar in a large bowl and cream together until smooth and light in colour. Mix in the egg and vanilla extract. Sift in the flour in small batches and mix well until combined. Place the butter and caster sugar in a large bowl and cream together until smooth and light in colour. Mix in the egg and vanilla extract. Sift in the flour in small batches and mix well until combined. Lightly flour a work surface and roll out the dough to a 1cm/½in thickness. Use a round plain or fluted biscuit cutter to cut out the biscuits – the smaller the cutter, the more biscuits you will have, just make sure you cut out an even amount. Roll any offcuts of dough back together and cut out some more biscuits. Place the rounds on baking trays, leaving at least 3cm/½in space between biscuits as they will spread in the oven. Pop in the fridge for at least 1 hour to firm up. Lightly flour a work surface and roll out the dough to a 1cm/½in thickness. Use a round plain or fluted biscuit cutter to cut out the biscuits – the smaller the cutter, the more biscuits you will have, just make sure you cut out an even amount. Roll any offcuts of dough back together and cut out some more biscuits. Place the rounds on baking trays, leaving at least 3cm/½in space between biscuits as they will spread in the oven. Pop in the fridge for at least 1 hour to firm up. Preheat the oven to 180C/160C Fan/Gas 4 and bake for 10–15 minutes or until baked through but not bronzed. Leave to cool on a wire rack completely. Preheat the oven to 180C/160C Fan/Gas 4 and bake for 10–15 minutes or until baked through but not bronzed. Leave to cool on a wire rack completely. To make the topping, place the icing sugar in a bowl and gradually mix in the milk, if using, or a few tablespoons of water to make a thick glossy icing. Spread the icing on half of the biscuits and spread 1 tablespoon of jam on each of the remaining biscuits. Place the iced biscuits on top of the biscuits with jam. Top each biscuit with half a glacé cherry or a gem sweet. To make the topping, place the icing sugar in a bowl and gradually mix in the milk, if using, or a few tablespoons of water to make a thick glossy icing. Spread the icing on half of the biscuits and spread 1 tablespoon of jam on each of the remaining biscuits. Place the iced biscuits on top of the biscuits with jam. Top each biscuit with half a glacé cherry or a gem sweet. | {
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"title": "Empire biscuits recipe",
"content": "An average of 4.1 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/empire_biscuits_19433_16x9.jpg Empire biscuits are tasty Scottish shortbread-style biscuits, filled with jam and topped with icing and cherries. They are great for a teatime treat with a mug of tea. 250g/9oz butter, at room temperature100g/3½oz caster sugar1 free-range egg½ tsp vanilla extract450g/1lb plain flour, plus extra for dusting 250g/9oz butter, at room temperature 100g/3½oz caster sugar 1 free-range egg ½ tsp vanilla extract 450g/1lb plain flour, plus extra for dusting 250g/9oz icing sugar3 tbsp full-fat milk (optional)Scottish raspberry jam, for spreadingglacé cherries, halved, or sugared gem sweets 250g/9oz icing sugar 3 tbsp full-fat milk (optional) Scottish raspberry jam, for spreading glacé cherries, halved, or sugared gem sweets Method Place the butter and caster sugar in a large bowl and cream together until smooth and light in colour. Mix in the egg and vanilla extract. Sift in the flour in small batches and mix well until combined.Lightly flour a work surface and roll out the dough to a 1cm/½in thickness. Use a round plain or fluted biscuit cutter to cut out the biscuits – the smaller the cutter, the more biscuits you will have, just make sure you cut out an even amount. Roll any offcuts of dough back together and cut out some more biscuits. Place the rounds on baking trays, leaving at least 3cm/½in space between biscuits as they will spread in the oven. Pop in the fridge for at least 1 hour to firm up. Preheat the oven to 180C/160C Fan/Gas 4 and bake for 10–15 minutes or until baked through but not bronzed. Leave to cool on a wire rack completely. To make the topping, place the icing sugar in a bowl and gradually mix in the milk, if using, or a few tablespoons of water to make a thick glossy icing. Spread the icing on half of the biscuits and spread 1 tablespoon of jam on each of the remaining biscuits. Place the iced biscuits on top of the biscuits with jam. Top each biscuit with half a glacé cherry or a gem sweet. Place the butter and caster sugar in a large bowl and cream together until smooth and light in colour. Mix in the egg and vanilla extract. Sift in the flour in small batches and mix well until combined. Place the butter and caster sugar in a large bowl and cream together until smooth and light in colour. Mix in the egg and vanilla extract. Sift in the flour in small batches and mix well until combined. Lightly flour a work surface and roll out the dough to a 1cm/½in thickness. Use a round plain or fluted biscuit cutter to cut out the biscuits – the smaller the cutter, the more biscuits you will have, just make sure you cut out an even amount. Roll any offcuts of dough back together and cut out some more biscuits. Place the rounds on baking trays, leaving at least 3cm/½in space between biscuits as they will spread in the oven. Pop in the fridge for at least 1 hour to firm up. Lightly flour a work surface and roll out the dough to a 1cm/½in thickness. Use a round plain or fluted biscuit cutter to cut out the biscuits – the smaller the cutter, the more biscuits you will have, just make sure you cut out an even amount. Roll any offcuts of dough back together and cut out some more biscuits. Place the rounds on baking trays, leaving at least 3cm/½in space between biscuits as they will spread in the oven. Pop in the fridge for at least 1 hour to firm up. Preheat the oven to 180C/160C Fan/Gas 4 and bake for 10–15 minutes or until baked through but not bronzed. Leave to cool on a wire rack completely. Preheat the oven to 180C/160C Fan/Gas 4 and bake for 10–15 minutes or until baked through but not bronzed. Leave to cool on a wire rack completely. To make the topping, place the icing sugar in a bowl and gradually mix in the milk, if using, or a few tablespoons of water to make a thick glossy icing. Spread the icing on half of the biscuits and spread 1 tablespoon of jam on each of the remaining biscuits. Place the iced biscuits on top of the biscuits with jam. Top each biscuit with half a glacé cherry or a gem sweet. To make the topping, place the icing sugar in a bowl and gradually mix in the milk, if using, or a few tablespoons of water to make a thick glossy icing. Spread the icing on half of the biscuits and spread 1 tablespoon of jam on each of the remaining biscuits. Place the iced biscuits on top of the biscuits with jam. Top each biscuit with half a glacé cherry or a gem sweet."
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} | 0a1e53b914c9292f3e249c2ee41823040668183a9da9eba565d235eee3b42b41 | Cranachan recipe
An average of 4.4 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cranachan_49732_16x9.jpg It's super easy to whip up Mary Berry's classic Scottish cranachan. Hold back some of the crunchy oats and raspberries for a pretty topping, but don't hold back on the whisky! knob of butter100g/3½oz light muscovado sugar100g/3½oz jumbo oats250g/9oz mascarpone 300ml/½ pint double cream75ml/2½fl oz whisky450g/1lb raspberries knob of butter 100g/3½oz light muscovado sugar 100g/3½oz jumbo oats 250g/9oz mascarpone 300ml/½ pint double cream 75ml/2½fl oz whisky 450g/1lb raspberries Method Put the butter, sugar and oats in a saucepan and stir over a high heat for 4–5 minutes, or until toasted and crunchy. Set aside to cool.Measure the mascarpone and cream into a bowl and whisk until soft peaks form when the whisk is removed from the bowl. Add the whisky, 300g/10½oz raspberries and two-thirds of the cooled oats. Mix until combined, but try to keep the raspberries fairly whole.Spoon into glasses and top with the remaining raspberries and crunchy oats. Put the butter, sugar and oats in a saucepan and stir over a high heat for 4–5 minutes, or until toasted and crunchy. Set aside to cool. Put the butter, sugar and oats in a saucepan and stir over a high heat for 4–5 minutes, or until toasted and crunchy. Set aside to cool. Measure the mascarpone and cream into a bowl and whisk until soft peaks form when the whisk is removed from the bowl. Measure the mascarpone and cream into a bowl and whisk until soft peaks form when the whisk is removed from the bowl. Add the whisky, 300g/10½oz raspberries and two-thirds of the cooled oats. Mix until combined, but try to keep the raspberries fairly whole. Add the whisky, 300g/10½oz raspberries and two-thirds of the cooled oats. Mix until combined, but try to keep the raspberries fairly whole. Spoon into glasses and top with the remaining raspberries and crunchy oats. Spoon into glasses and top with the remaining raspberries and crunchy oats. | {
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"title": "Cranachan recipe",
"content": "An average of 4.4 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cranachan_49732_16x9.jpg It's super easy to whip up Mary Berry's classic Scottish cranachan. Hold back some of the crunchy oats and raspberries for a pretty topping, but don't hold back on the whisky! knob of butter100g/3½oz light muscovado sugar100g/3½oz jumbo oats250g/9oz mascarpone 300ml/½ pint double cream75ml/2½fl oz whisky450g/1lb raspberries knob of butter 100g/3½oz light muscovado sugar 100g/3½oz jumbo oats 250g/9oz mascarpone 300ml/½ pint double cream 75ml/2½fl oz whisky 450g/1lb raspberries Method Put the butter, sugar and oats in a saucepan and stir over a high heat for 4–5 minutes, or until toasted and crunchy. Set aside to cool.Measure the mascarpone and cream into a bowl and whisk until soft peaks form when the whisk is removed from the bowl. Add the whisky, 300g/10½oz raspberries and two-thirds of the cooled oats. Mix until combined, but try to keep the raspberries fairly whole.Spoon into glasses and top with the remaining raspberries and crunchy oats. Put the butter, sugar and oats in a saucepan and stir over a high heat for 4–5 minutes, or until toasted and crunchy. Set aside to cool. Put the butter, sugar and oats in a saucepan and stir over a high heat for 4–5 minutes, or until toasted and crunchy. Set aside to cool. Measure the mascarpone and cream into a bowl and whisk until soft peaks form when the whisk is removed from the bowl. Measure the mascarpone and cream into a bowl and whisk until soft peaks form when the whisk is removed from the bowl. Add the whisky, 300g/10½oz raspberries and two-thirds of the cooled oats. Mix until combined, but try to keep the raspberries fairly whole. Add the whisky, 300g/10½oz raspberries and two-thirds of the cooled oats. Mix until combined, but try to keep the raspberries fairly whole. Spoon into glasses and top with the remaining raspberries and crunchy oats. Spoon into glasses and top with the remaining raspberries and crunchy oats."
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} | 8026140a5e1f506d54bd83c91498530fe2477121cc60e00da8d0039e9720aace | Oat pancakes with raspberries and honey recipe
An average of 4.5 out of 5 stars from 33 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/oat_pancakes_with_14049_16x9.jpg These gluten-free oat pancakes are perfect sweet or savoury. Here, I’ve made a honey and raspberry syrup. The mixture of the soft, oaty pancakes, the honey and the raspberries has a decidedly Scottish flavour. 150g/5½oz clear honey150g/5½oz frozen (or fresh) raspberries100g/3½oz porridge oats (not instant, use gluten-free oats if required)¼ tsp sea salt flakes1 tsp baking powder1½ tsp ground cinnamon100ml/3½fl oz oat milk, or any other sort you wish1 free-range egg1 tsp vanilla paste or extract1 tsp sunflower oil 150g/5½oz clear honey 150g/5½oz frozen (or fresh) raspberries 100g/3½oz porridge oats (not instant, use gluten-free oats if required) ¼ tsp sea salt flakes 1 tsp baking powder 1½ tsp ground cinnamon 100ml/3½fl oz oat milk, or any other sort you wish 1 free-range egg 1 tsp vanilla paste or extract 1 tsp sunflower oil Method Warm the honey and raspberries in a small saucepan over a medium heat, stirring frequently, until the raspberries have thawed (if using frozen). This shouldn’t take more than 3 minutes or so. Take the pan off the heat.Put the oats and salt in a blender or a food processor with the small bowl fitted, and process until you get the consistency of flour, a mealy flour to be sure, but it should still be fine-ground. Tip into a bowl and stir in the baking powder and cinnamon.In a measuring jug, whisk together the milk, egg and vanilla, and then stir the wet mixture into the dry, until thoroughly combined. If the batter thickens too much, add more milk. And do not let this batter rest, as otherwise it will thicken too much.Pour ½ a teaspoon of oil onto a smooth, non-stick griddle (or large cast-iron or heavy-based frying pan) and, with a piece of kitchen roll, smear it over the whole surface. Put the griddle on a medium heat and, when hot, add the batter, using a quarter-cup measure but only filling it two-thirds full. You should get 4 pancakes at a time, and they will need around 2 minutes a side. Generally, when cooking pancakes, you turn them over when you see bubbles coming to the uppermost side, and while that still holds true, the bubbles are rather understated here. So slip a spatula underneath a pancake after 2 minutes to see if the underside looks cooked, and then when it is, flip it, and the rest of the pancakes, over and cook for another 2 minutes. As always, do not press down on the pancakes as they cook, and do not flip them more than once. When you’ve cooked the first 4, pile them on a plate, and cover with a clean tea towel, then oil the pan again and proceed as before.Serve immediately – the oats carry on drinking up liquid, and the pancakes will dry on standing – with the warm raspberry honey poured on top. Warm the honey and raspberries in a small saucepan over a medium heat, stirring frequently, until the raspberries have thawed (if using frozen). This shouldn’t take more than 3 minutes or so. Take the pan off the heat. Warm the honey and raspberries in a small saucepan over a medium heat, stirring frequently, until the raspberries have thawed (if using frozen). This shouldn’t take more than 3 minutes or so. Take the pan off the heat. Put the oats and salt in a blender or a food processor with the small bowl fitted, and process until you get the consistency of flour, a mealy flour to be sure, but it should still be fine-ground. Tip into a bowl and stir in the baking powder and cinnamon. Put the oats and salt in a blender or a food processor with the small bowl fitted, and process until you get the consistency of flour, a mealy flour to be sure, but it should still be fine-ground. Tip into a bowl and stir in the baking powder and cinnamon. In a measuring jug, whisk together the milk, egg and vanilla, and then stir the wet mixture into the dry, until thoroughly combined. If the batter thickens too much, add more milk. And do not let this batter rest, as otherwise it will thicken too much. In a measuring jug, whisk together the milk, egg and vanilla, and then stir the wet mixture into the dry, until thoroughly combined. If the batter thickens too much, add more milk. And do not let this batter rest, as otherwise it will thicken too much. Pour ½ a teaspoon of oil onto a smooth, non-stick griddle (or large cast-iron or heavy-based frying pan) and, with a piece of kitchen roll, smear it over the whole surface. Put the griddle on a medium heat and, when hot, add the batter, using a quarter-cup measure but only filling it two-thirds full. You should get 4 pancakes at a time, and they will need around 2 minutes a side. Generally, when cooking pancakes, you turn them over when you see bubbles coming to the uppermost side, and while that still holds true, the bubbles are rather understated here. So slip a spatula underneath a pancake after 2 minutes to see if the underside looks cooked, and then when it is, flip it, and the rest of the pancakes, over and cook for another 2 minutes. As always, do not press down on the pancakes as they cook, and do not flip them more than once. When you’ve cooked the first 4, pile them on a plate, and cover with a clean tea towel, then oil the pan again and proceed as before. Pour ½ a teaspoon of oil onto a smooth, non-stick griddle (or large cast-iron or heavy-based frying pan) and, with a piece of kitchen roll, smear it over the whole surface. Put the griddle on a medium heat and, when hot, add the batter, using a quarter-cup measure but only filling it two-thirds full. You should get 4 pancakes at a time, and they will need around 2 minutes a side. Generally, when cooking pancakes, you turn them over when you see bubbles coming to the uppermost side, and while that still holds true, the bubbles are rather understated here. So slip a spatula underneath a pancake after 2 minutes to see if the underside looks cooked, and then when it is, flip it, and the rest of the pancakes, over and cook for another 2 minutes. As always, do not press down on the pancakes as they cook, and do not flip them more than once. When you’ve cooked the first 4, pile them on a plate, and cover with a clean tea towel, then oil the pan again and proceed as before. Serve immediately – the oats carry on drinking up liquid, and the pancakes will dry on standing – with the warm raspberry honey poured on top. Serve immediately – the oats carry on drinking up liquid, and the pancakes will dry on standing – with the warm raspberry honey poured on top. Recipe tips While you can use regular full-fat milk for the oat pancakes, I much prefer oat milk, which richly enhances their flavour, as well as making them dairy-free for those for whom that is a concern. The lack of flour means that they are gluten-free, but because of cross-contamination where oats are made, you should look for porridge oats that say they are gluten-free on the packet, if this is crucial. | {
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"title": "Oat pancakes with raspberries and honey recipe",
"content": "An average of 4.5 out of 5 stars from 33 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/oat_pancakes_with_14049_16x9.jpg These gluten-free oat pancakes are perfect sweet or savoury. Here, I’ve made a honey and raspberry syrup. The mixture of the soft, oaty pancakes, the honey and the raspberries has a decidedly Scottish flavour. 150g/5½oz clear honey150g/5½oz frozen (or fresh) raspberries100g/3½oz porridge oats (not instant, use gluten-free oats if required)¼ tsp sea salt flakes1 tsp baking powder1½ tsp ground cinnamon100ml/3½fl oz oat milk, or any other sort you wish1 free-range egg1 tsp vanilla paste or extract1 tsp sunflower oil 150g/5½oz clear honey 150g/5½oz frozen (or fresh) raspberries 100g/3½oz porridge oats (not instant, use gluten-free oats if required) ¼ tsp sea salt flakes 1 tsp baking powder 1½ tsp ground cinnamon 100ml/3½fl oz oat milk, or any other sort you wish 1 free-range egg 1 tsp vanilla paste or extract 1 tsp sunflower oil Method Warm the honey and raspberries in a small saucepan over a medium heat, stirring frequently, until the raspberries have thawed (if using frozen). This shouldn’t take more than 3 minutes or so. Take the pan off the heat.Put the oats and salt in a blender or a food processor with the small bowl fitted, and process until you get the consistency of flour, a mealy flour to be sure, but it should still be fine-ground. Tip into a bowl and stir in the baking powder and cinnamon.In a measuring jug, whisk together the milk, egg and vanilla, and then stir the wet mixture into the dry, until thoroughly combined. If the batter thickens too much, add more milk. And do not let this batter rest, as otherwise it will thicken too much.Pour ½ a teaspoon of oil onto a smooth, non-stick griddle (or large cast-iron or heavy-based frying pan) and, with a piece of kitchen roll, smear it over the whole surface. Put the griddle on a medium heat and, when hot, add the batter, using a quarter-cup measure but only filling it two-thirds full. You should get 4 pancakes at a time, and they will need around 2 minutes a side. Generally, when cooking pancakes, you turn them over when you see bubbles coming to the uppermost side, and while that still holds true, the bubbles are rather understated here. So slip a spatula underneath a pancake after 2 minutes to see if the underside looks cooked, and then when it is, flip it, and the rest of the pancakes, over and cook for another 2 minutes. As always, do not press down on the pancakes as they cook, and do not flip them more than once. When you’ve cooked the first 4, pile them on a plate, and cover with a clean tea towel, then oil the pan again and proceed as before.Serve immediately – the oats carry on drinking up liquid, and the pancakes will dry on standing – with the warm raspberry honey poured on top. Warm the honey and raspberries in a small saucepan over a medium heat, stirring frequently, until the raspberries have thawed (if using frozen). This shouldn’t take more than 3 minutes or so. Take the pan off the heat. Warm the honey and raspberries in a small saucepan over a medium heat, stirring frequently, until the raspberries have thawed (if using frozen). This shouldn’t take more than 3 minutes or so. Take the pan off the heat. Put the oats and salt in a blender or a food processor with the small bowl fitted, and process until you get the consistency of flour, a mealy flour to be sure, but it should still be fine-ground. Tip into a bowl and stir in the baking powder and cinnamon. Put the oats and salt in a blender or a food processor with the small bowl fitted, and process until you get the consistency of flour, a mealy flour to be sure, but it should still be fine-ground. Tip into a bowl and stir in the baking powder and cinnamon. In a measuring jug, whisk together the milk, egg and vanilla, and then stir the wet mixture into the dry, until thoroughly combined. If the batter thickens too much, add more milk. And do not let this batter rest, as otherwise it will thicken too much. In a measuring jug, whisk together the milk, egg and vanilla, and then stir the wet mixture into the dry, until thoroughly combined. If the batter thickens too much, add more milk. And do not let this batter rest, as otherwise it will thicken too much. Pour ½ a teaspoon of oil onto a smooth, non-stick griddle (or large cast-iron or heavy-based frying pan) and, with a piece of kitchen roll, smear it over the whole surface. Put the griddle on a medium heat and, when hot, add the batter, using a quarter-cup measure but only filling it two-thirds full. You should get 4 pancakes at a time, and they will need around 2 minutes a side. Generally, when cooking pancakes, you turn them over when you see bubbles coming to the uppermost side, and while that still holds true, the bubbles are rather understated here. So slip a spatula underneath a pancake after 2 minutes to see if the underside looks cooked, and then when it is, flip it, and the rest of the pancakes, over and cook for another 2 minutes. As always, do not press down on the pancakes as they cook, and do not flip them more than once. When you’ve cooked the first 4, pile them on a plate, and cover with a clean tea towel, then oil the pan again and proceed as before. Pour ½ a teaspoon of oil onto a smooth, non-stick griddle (or large cast-iron or heavy-based frying pan) and, with a piece of kitchen roll, smear it over the whole surface. Put the griddle on a medium heat and, when hot, add the batter, using a quarter-cup measure but only filling it two-thirds full. You should get 4 pancakes at a time, and they will need around 2 minutes a side. Generally, when cooking pancakes, you turn them over when you see bubbles coming to the uppermost side, and while that still holds true, the bubbles are rather understated here. So slip a spatula underneath a pancake after 2 minutes to see if the underside looks cooked, and then when it is, flip it, and the rest of the pancakes, over and cook for another 2 minutes. As always, do not press down on the pancakes as they cook, and do not flip them more than once. When you’ve cooked the first 4, pile them on a plate, and cover with a clean tea towel, then oil the pan again and proceed as before. Serve immediately – the oats carry on drinking up liquid, and the pancakes will dry on standing – with the warm raspberry honey poured on top. Serve immediately – the oats carry on drinking up liquid, and the pancakes will dry on standing – with the warm raspberry honey poured on top. Recipe tips While you can use regular full-fat milk for the oat pancakes, I much prefer oat milk, which richly enhances their flavour, as well as making them dairy-free for those for whom that is a concern. The lack of flour means that they are gluten-free, but because of cross-contamination where oats are made, you should look for porridge oats that say they are gluten-free on the packet, if this is crucial."
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} | bd84c38a9c667f295093371470fdd0cacc59c76d0f1bced41ac7e5829e615e6a | Vegan banana bread recipe recipe
An average of 4.7 out of 5 stars from 62 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_banana_bread_37216_16x9.jpg Here’s the vegan banana bread you’ve been searching for! Add some chopped pecan nuts if you like for a bit of crunch. Each serving provides 242kcal, 4g protein, 46g carbohydrate (of which 22g sugars), 15g fat (of which 2g saturates), 2g fibre and 0.4g salt. 3–4 very ripe bananas (about 325g/11½oz peeled weight), mashed using a fork100g/3½oz soft light brown sugar300g/10½oz self-raising flour100g/3½oz sultanas50g/1¾oz shelled pecan nuts, chopped (optional)1 tsp ground mixed spice1 tsp baking powder150ml/5fl oz sunflower oil, plus extra for greasing 3–4 very ripe bananas (about 325g/11½oz peeled weight), mashed using a fork 100g/3½oz soft light brown sugar 300g/10½oz self-raising flour 100g/3½oz sultanas 50g/1¾oz shelled pecan nuts, chopped (optional) 1 tsp ground mixed spice 1 tsp baking powder 150ml/5fl oz sunflower oil, plus extra for greasing Method Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base and sides of a 900g/2lb loaf tin with baking parchment.Put the mashed bananas in a large bowl and add the sugar, flour, sultanas, pecan nuts (if using), mixed spice and baking powder. Mix lightly with a wooden spoon until roughly combined, then add the oil and beat together well.Spoon the cake batter into the prepared tin and smooth the surface. Bake for 55–60 minutes, or until a skewer inserted into the centre of the cake comes out a little moist, but clean. Leave the cake to cool in the tin for 10 minutes, then carefully turn out onto a wire rack and leave to cool for around an hour before serving. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base and sides of a 900g/2lb loaf tin with baking parchment. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base and sides of a 900g/2lb loaf tin with baking parchment. Put the mashed bananas in a large bowl and add the sugar, flour, sultanas, pecan nuts (if using), mixed spice and baking powder. Put the mashed bananas in a large bowl and add the sugar, flour, sultanas, pecan nuts (if using), mixed spice and baking powder. Mix lightly with a wooden spoon until roughly combined, then add the oil and beat together well. Mix lightly with a wooden spoon until roughly combined, then add the oil and beat together well. Spoon the cake batter into the prepared tin and smooth the surface. Bake for 55–60 minutes, or until a skewer inserted into the centre of the cake comes out a little moist, but clean. Spoon the cake batter into the prepared tin and smooth the surface. Bake for 55–60 minutes, or until a skewer inserted into the centre of the cake comes out a little moist, but clean. Leave the cake to cool in the tin for 10 minutes, then carefully turn out onto a wire rack and leave to cool for around an hour before serving. Leave the cake to cool in the tin for 10 minutes, then carefully turn out onto a wire rack and leave to cool for around an hour before serving. | {
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"content": "An average of 4.7 out of 5 stars from 62 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_banana_bread_37216_16x9.jpg Here’s the vegan banana bread you’ve been searching for! Add some chopped pecan nuts if you like for a bit of crunch. Each serving provides 242kcal, 4g protein, 46g carbohydrate (of which 22g sugars), 15g fat (of which 2g saturates), 2g fibre and 0.4g salt. 3–4 very ripe bananas (about 325g/11½oz peeled weight), mashed using a fork100g/3½oz soft light brown sugar300g/10½oz self-raising flour100g/3½oz sultanas50g/1¾oz shelled pecan nuts, chopped (optional)1 tsp ground mixed spice1 tsp baking powder150ml/5fl oz sunflower oil, plus extra for greasing 3–4 very ripe bananas (about 325g/11½oz peeled weight), mashed using a fork 100g/3½oz soft light brown sugar 300g/10½oz self-raising flour 100g/3½oz sultanas 50g/1¾oz shelled pecan nuts, chopped (optional) 1 tsp ground mixed spice 1 tsp baking powder 150ml/5fl oz sunflower oil, plus extra for greasing Method Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base and sides of a 900g/2lb loaf tin with baking parchment.Put the mashed bananas in a large bowl and add the sugar, flour, sultanas, pecan nuts (if using), mixed spice and baking powder. Mix lightly with a wooden spoon until roughly combined, then add the oil and beat together well.Spoon the cake batter into the prepared tin and smooth the surface. Bake for 55–60 minutes, or until a skewer inserted into the centre of the cake comes out a little moist, but clean. Leave the cake to cool in the tin for 10 minutes, then carefully turn out onto a wire rack and leave to cool for around an hour before serving. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base and sides of a 900g/2lb loaf tin with baking parchment. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base and sides of a 900g/2lb loaf tin with baking parchment. Put the mashed bananas in a large bowl and add the sugar, flour, sultanas, pecan nuts (if using), mixed spice and baking powder. Put the mashed bananas in a large bowl and add the sugar, flour, sultanas, pecan nuts (if using), mixed spice and baking powder. Mix lightly with a wooden spoon until roughly combined, then add the oil and beat together well. Mix lightly with a wooden spoon until roughly combined, then add the oil and beat together well. Spoon the cake batter into the prepared tin and smooth the surface. Bake for 55–60 minutes, or until a skewer inserted into the centre of the cake comes out a little moist, but clean. Spoon the cake batter into the prepared tin and smooth the surface. Bake for 55–60 minutes, or until a skewer inserted into the centre of the cake comes out a little moist, but clean. Leave the cake to cool in the tin for 10 minutes, then carefully turn out onto a wire rack and leave to cool for around an hour before serving. Leave the cake to cool in the tin for 10 minutes, then carefully turn out onto a wire rack and leave to cool for around an hour before serving."
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} | c3f421afd94244ec941743c68755c1dffde3b2cf17f6525bc985b2d657b27f89 | Lemon tendercake with blueberry compôte recipe
An average of 4.7 out of 5 stars from 38 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_tendercake_with_52994_16x9.jpg I have played fast and loose with this recipe from a Kansas City café, and turned it into a tender sponge, to be topped with coconut-milk yoghurt and – like a retro cheesecake topping – blueberry compôte. 225g/8oz plain flour 1½ tsp baking powder ½ tsp bicarbonate of soda ¼ tsp fine sea salt 150ml/5fl oz vegetable oil, plus extra for greasing 150g/5½oz caster sugar 275ml/9½fl oz coconut milk 2 lemons, zest and juice 1 tsp vanilla extract 225g/8oz plain flour 1½ tsp baking powder ½ tsp bicarbonate of soda ¼ tsp fine sea salt 150ml/5fl oz vegetable oil, plus extra for greasing 150g/5½oz caster sugar 275ml/9½fl oz coconut milk 2 lemons, zest and juice 1 tsp vanilla extract 150g/5½oz blueberries 1 lemon juice, juice only1 tbsp caster sugar 1½ tsp cornflour 150g/5½oz blueberries 1 lemon juice, juice only 1 tbsp caster sugar 1½ tsp cornflour 250g/9oz coconut milk yoghurt 1 tsp vanilla extract 2½ tsp icing sugar 250g/9oz coconut milk yoghurt 1 tsp vanilla extract 2½ tsp icing sugar Method Preheat the oven to 180C/160C Fan/Gas 4. Grease the sides and line the base of a 20cm/8in springform cake tin with baking paper. To make the cake, combine the flour, baking powder, bicarbonate of soda and salt in a large bowl. Whisk the oil, sugar and coconut milk together in a jug, followed by the lemon zest and 3 tablespoons of juice and the vanilla extract. Pour the jug of liquid ingredients into the bowl of dry ingredients, whisking to combine, then pour into the prepared tin and bake for 30–35 minutes, by which time the top will be golden brown, the sides shrinking away from the tin and a cake tester should come out clean. Transfer to a wire rack and leave the cake to cool completely in its tin. It may sink slightly as it cools.To make the compôte, put the blueberries, 1 tablespoon lemon juice, caster sugar and 50ml/2fl oz of cold water into a saucepan and bring to the boil, then turn down the heat and simmer, stirring gently every now and again, for a couple of minutes until the blueberries have softened. Remove the pan from the heat. Mix 1½ teaspoons of cold water with the cornflour in a small cup and stir the paste into the compôte. Put the pan back over the heat and stir gently for about 30 seconds until bubbling and thickened. If you feel it has become too jammy and thick, simply add a little more water and stir it in over the heat. Pour the compôte into a small heatproof bowl or jug to cool and set. Just before serving, remove the cold cake from its tin and place on a cake stand or plate. Mix the coconut-milk yoghurt and vanilla together, spoon the icing sugar into a tea-strainer, then sieve it over the yoghurt and stir it in before spreading and swirling this soft mixture over the top of the cake. Loosen the blueberry compôte a little with a fork and gently spoon on top, leaving a gleaming white frame. Serve immediately. Preheat the oven to 180C/160C Fan/Gas 4. Grease the sides and line the base of a 20cm/8in springform cake tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease the sides and line the base of a 20cm/8in springform cake tin with baking paper. To make the cake, combine the flour, baking powder, bicarbonate of soda and salt in a large bowl. To make the cake, combine the flour, baking powder, bicarbonate of soda and salt in a large bowl. Whisk the oil, sugar and coconut milk together in a jug, followed by the lemon zest and 3 tablespoons of juice and the vanilla extract. Whisk the oil, sugar and coconut milk together in a jug, followed by the lemon zest and 3 tablespoons of juice and the vanilla extract. Pour the jug of liquid ingredients into the bowl of dry ingredients, whisking to combine, then pour into the prepared tin and bake for 30–35 minutes, by which time the top will be golden brown, the sides shrinking away from the tin and a cake tester should come out clean. Transfer to a wire rack and leave the cake to cool completely in its tin. It may sink slightly as it cools. Pour the jug of liquid ingredients into the bowl of dry ingredients, whisking to combine, then pour into the prepared tin and bake for 30–35 minutes, by which time the top will be golden brown, the sides shrinking away from the tin and a cake tester should come out clean. Transfer to a wire rack and leave the cake to cool completely in its tin. It may sink slightly as it cools. To make the compôte, put the blueberries, 1 tablespoon lemon juice, caster sugar and 50ml/2fl oz of cold water into a saucepan and bring to the boil, then turn down the heat and simmer, stirring gently every now and again, for a couple of minutes until the blueberries have softened. Remove the pan from the heat. To make the compôte, put the blueberries, 1 tablespoon lemon juice, caster sugar and 50ml/2fl oz of cold water into a saucepan and bring to the boil, then turn down the heat and simmer, stirring gently every now and again, for a couple of minutes until the blueberries have softened. Remove the pan from the heat. Mix 1½ teaspoons of cold water with the cornflour in a small cup and stir the paste into the compôte. Put the pan back over the heat and stir gently for about 30 seconds until bubbling and thickened. If you feel it has become too jammy and thick, simply add a little more water and stir it in over the heat. Pour the compôte into a small heatproof bowl or jug to cool and set. Mix 1½ teaspoons of cold water with the cornflour in a small cup and stir the paste into the compôte. Put the pan back over the heat and stir gently for about 30 seconds until bubbling and thickened. If you feel it has become too jammy and thick, simply add a little more water and stir it in over the heat. Pour the compôte into a small heatproof bowl or jug to cool and set. Just before serving, remove the cold cake from its tin and place on a cake stand or plate. Just before serving, remove the cold cake from its tin and place on a cake stand or plate. Mix the coconut-milk yoghurt and vanilla together, spoon the icing sugar into a tea-strainer, then sieve it over the yoghurt and stir it in before spreading and swirling this soft mixture over the top of the cake. Loosen the blueberry compôte a little with a fork and gently spoon on top, leaving a gleaming white frame. Serve immediately. Mix the coconut-milk yoghurt and vanilla together, spoon the icing sugar into a tea-strainer, then sieve it over the yoghurt and stir it in before spreading and swirling this soft mixture over the top of the cake. Loosen the blueberry compôte a little with a fork and gently spoon on top, leaving a gleaming white frame. Serve immediately. Recipe tips Don’t shake the tin of coconut milk, as it’s best to get as much of the thick creamy part as possible. However, please don’t worry too much about it: the better-quality cans of coconut milk tend to be thicker anyway. But you are not allowed even to think about using light coconut milk. | {
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"content": "An average of 4.7 out of 5 stars from 38 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_tendercake_with_52994_16x9.jpg I have played fast and loose with this recipe from a Kansas City café, and turned it into a tender sponge, to be topped with coconut-milk yoghurt and – like a retro cheesecake topping – blueberry compôte. 225g/8oz plain flour 1½ tsp baking powder ½ tsp bicarbonate of soda ¼ tsp fine sea salt 150ml/5fl oz vegetable oil, plus extra for greasing 150g/5½oz caster sugar 275ml/9½fl oz coconut milk 2 lemons, zest and juice 1 tsp vanilla extract 225g/8oz plain flour 1½ tsp baking powder ½ tsp bicarbonate of soda ¼ tsp fine sea salt 150ml/5fl oz vegetable oil, plus extra for greasing 150g/5½oz caster sugar 275ml/9½fl oz coconut milk 2 lemons, zest and juice 1 tsp vanilla extract 150g/5½oz blueberries 1 lemon juice, juice only1 tbsp caster sugar 1½ tsp cornflour 150g/5½oz blueberries 1 lemon juice, juice only 1 tbsp caster sugar 1½ tsp cornflour 250g/9oz coconut milk yoghurt 1 tsp vanilla extract 2½ tsp icing sugar 250g/9oz coconut milk yoghurt 1 tsp vanilla extract 2½ tsp icing sugar Method Preheat the oven to 180C/160C Fan/Gas 4. Grease the sides and line the base of a 20cm/8in springform cake tin with baking paper. To make the cake, combine the flour, baking powder, bicarbonate of soda and salt in a large bowl. Whisk the oil, sugar and coconut milk together in a jug, followed by the lemon zest and 3 tablespoons of juice and the vanilla extract. Pour the jug of liquid ingredients into the bowl of dry ingredients, whisking to combine, then pour into the prepared tin and bake for 30–35 minutes, by which time the top will be golden brown, the sides shrinking away from the tin and a cake tester should come out clean. Transfer to a wire rack and leave the cake to cool completely in its tin. It may sink slightly as it cools.To make the compôte, put the blueberries, 1 tablespoon lemon juice, caster sugar and 50ml/2fl oz of cold water into a saucepan and bring to the boil, then turn down the heat and simmer, stirring gently every now and again, for a couple of minutes until the blueberries have softened. Remove the pan from the heat. Mix 1½ teaspoons of cold water with the cornflour in a small cup and stir the paste into the compôte. Put the pan back over the heat and stir gently for about 30 seconds until bubbling and thickened. If you feel it has become too jammy and thick, simply add a little more water and stir it in over the heat. Pour the compôte into a small heatproof bowl or jug to cool and set. Just before serving, remove the cold cake from its tin and place on a cake stand or plate. Mix the coconut-milk yoghurt and vanilla together, spoon the icing sugar into a tea-strainer, then sieve it over the yoghurt and stir it in before spreading and swirling this soft mixture over the top of the cake. Loosen the blueberry compôte a little with a fork and gently spoon on top, leaving a gleaming white frame. Serve immediately. Preheat the oven to 180C/160C Fan/Gas 4. Grease the sides and line the base of a 20cm/8in springform cake tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease the sides and line the base of a 20cm/8in springform cake tin with baking paper. To make the cake, combine the flour, baking powder, bicarbonate of soda and salt in a large bowl. To make the cake, combine the flour, baking powder, bicarbonate of soda and salt in a large bowl. Whisk the oil, sugar and coconut milk together in a jug, followed by the lemon zest and 3 tablespoons of juice and the vanilla extract. Whisk the oil, sugar and coconut milk together in a jug, followed by the lemon zest and 3 tablespoons of juice and the vanilla extract. Pour the jug of liquid ingredients into the bowl of dry ingredients, whisking to combine, then pour into the prepared tin and bake for 30–35 minutes, by which time the top will be golden brown, the sides shrinking away from the tin and a cake tester should come out clean. Transfer to a wire rack and leave the cake to cool completely in its tin. It may sink slightly as it cools. Pour the jug of liquid ingredients into the bowl of dry ingredients, whisking to combine, then pour into the prepared tin and bake for 30–35 minutes, by which time the top will be golden brown, the sides shrinking away from the tin and a cake tester should come out clean. Transfer to a wire rack and leave the cake to cool completely in its tin. It may sink slightly as it cools. To make the compôte, put the blueberries, 1 tablespoon lemon juice, caster sugar and 50ml/2fl oz of cold water into a saucepan and bring to the boil, then turn down the heat and simmer, stirring gently every now and again, for a couple of minutes until the blueberries have softened. Remove the pan from the heat. To make the compôte, put the blueberries, 1 tablespoon lemon juice, caster sugar and 50ml/2fl oz of cold water into a saucepan and bring to the boil, then turn down the heat and simmer, stirring gently every now and again, for a couple of minutes until the blueberries have softened. Remove the pan from the heat. Mix 1½ teaspoons of cold water with the cornflour in a small cup and stir the paste into the compôte. Put the pan back over the heat and stir gently for about 30 seconds until bubbling and thickened. If you feel it has become too jammy and thick, simply add a little more water and stir it in over the heat. Pour the compôte into a small heatproof bowl or jug to cool and set. Mix 1½ teaspoons of cold water with the cornflour in a small cup and stir the paste into the compôte. Put the pan back over the heat and stir gently for about 30 seconds until bubbling and thickened. If you feel it has become too jammy and thick, simply add a little more water and stir it in over the heat. Pour the compôte into a small heatproof bowl or jug to cool and set. Just before serving, remove the cold cake from its tin and place on a cake stand or plate. Just before serving, remove the cold cake from its tin and place on a cake stand or plate. Mix the coconut-milk yoghurt and vanilla together, spoon the icing sugar into a tea-strainer, then sieve it over the yoghurt and stir it in before spreading and swirling this soft mixture over the top of the cake. Loosen the blueberry compôte a little with a fork and gently spoon on top, leaving a gleaming white frame. Serve immediately. Mix the coconut-milk yoghurt and vanilla together, spoon the icing sugar into a tea-strainer, then sieve it over the yoghurt and stir it in before spreading and swirling this soft mixture over the top of the cake. Loosen the blueberry compôte a little with a fork and gently spoon on top, leaving a gleaming white frame. Serve immediately. Recipe tips Don’t shake the tin of coconut milk, as it’s best to get as much of the thick creamy part as possible. However, please don’t worry too much about it: the better-quality cans of coconut milk tend to be thicker anyway. But you are not allowed even to think about using light coconut milk."
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} | d9c13b970dccd26af96dd017af059f847b4b5f40370311149f3865bf5d97516c | Veggie Caesar sandwich filler recipe
An average of 4.4 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/veggie_caesar_sandwich_84972_16x9.jpg Packed with protein thanks to the chickpeas and tahini-based dressing, this mix has all the umami flavour of a classic chicken Caesar. 2 garlic cloves, grated 2 tbsp baby capers, finely chopped ½ lemon, juice only (about 25ml/2 tbsp) 3 tbsp tahini 25g/1oz finely grated vegetarian Italian hard cheese 1 tsp Dijon mustard ½ small red onion, finely chopped 400g tin chickpeas, drained black pepper 2 garlic cloves, grated 2 tbsp baby capers, finely chopped ½ lemon, juice only (about 25ml/2 tbsp) 3 tbsp tahini 25g/1oz finely grated vegetarian Italian hard cheese 1 tsp Dijon mustard ½ small red onion, finely chopped 400g tin chickpeas, drained black pepper Method Add all the ingredients except the chickpeas and black pepper to a medium-sized mixing bowl. Add 25–50ml/1fl oz–2fl oz water a little at a time, stirring until the dressing has the consistency of pouring cream. Tip in the chickpeas and use a fork to crush roughly half against the side of the bowl. Season generously with black pepper and stir to combine. Store in an airtight container in the fridge for up three days before spooning on top of salads or into sandwiches. Add all the ingredients except the chickpeas and black pepper to a medium-sized mixing bowl. Add 25–50ml/1fl oz–2fl oz water a little at a time, stirring until the dressing has the consistency of pouring cream. Add all the ingredients except the chickpeas and black pepper to a medium-sized mixing bowl. Add 25–50ml/1fl oz–2fl oz water a little at a time, stirring until the dressing has the consistency of pouring cream. Tip in the chickpeas and use a fork to crush roughly half against the side of the bowl. Season generously with black pepper and stir to combine. Store in an airtight container in the fridge for up three days before spooning on top of salads or into sandwiches. Tip in the chickpeas and use a fork to crush roughly half against the side of the bowl. Season generously with black pepper and stir to combine. Store in an airtight container in the fridge for up three days before spooning on top of salads or into sandwiches. Recipe tips Tahini can react differently to acid, sometimes making it seize. But it will turn smooth and spoonable when mixed with water – just add a little at a time, until you have a rich and creamy dressing. | {
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"content": "An average of 4.4 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/veggie_caesar_sandwich_84972_16x9.jpg Packed with protein thanks to the chickpeas and tahini-based dressing, this mix has all the umami flavour of a classic chicken Caesar. 2 garlic cloves, grated 2 tbsp baby capers, finely chopped ½ lemon, juice only (about 25ml/2 tbsp) 3 tbsp tahini 25g/1oz finely grated vegetarian Italian hard cheese 1 tsp Dijon mustard ½ small red onion, finely chopped 400g tin chickpeas, drained black pepper 2 garlic cloves, grated 2 tbsp baby capers, finely chopped ½ lemon, juice only (about 25ml/2 tbsp) 3 tbsp tahini 25g/1oz finely grated vegetarian Italian hard cheese 1 tsp Dijon mustard ½ small red onion, finely chopped 400g tin chickpeas, drained black pepper Method Add all the ingredients except the chickpeas and black pepper to a medium-sized mixing bowl. Add 25–50ml/1fl oz–2fl oz water a little at a time, stirring until the dressing has the consistency of pouring cream. Tip in the chickpeas and use a fork to crush roughly half against the side of the bowl. Season generously with black pepper and stir to combine. Store in an airtight container in the fridge for up three days before spooning on top of salads or into sandwiches. Add all the ingredients except the chickpeas and black pepper to a medium-sized mixing bowl. Add 25–50ml/1fl oz–2fl oz water a little at a time, stirring until the dressing has the consistency of pouring cream. Add all the ingredients except the chickpeas and black pepper to a medium-sized mixing bowl. Add 25–50ml/1fl oz–2fl oz water a little at a time, stirring until the dressing has the consistency of pouring cream. Tip in the chickpeas and use a fork to crush roughly half against the side of the bowl. Season generously with black pepper and stir to combine. Store in an airtight container in the fridge for up three days before spooning on top of salads or into sandwiches. Tip in the chickpeas and use a fork to crush roughly half against the side of the bowl. Season generously with black pepper and stir to combine. Store in an airtight container in the fridge for up three days before spooning on top of salads or into sandwiches. Recipe tips Tahini can react differently to acid, sometimes making it seize. But it will turn smooth and spoonable when mixed with water – just add a little at a time, until you have a rich and creamy dressing."
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} | 080d739541f0e1c0354b17a243d17d4382c4b0a43738b6dc8d85aefeb674ea40 | Minestrone soup recipe
An average of 4.8 out of 5 stars from 180 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/minestrone_23211_16x9.jpg This budget minestrone is the classic Italian soup made with cannellini beans and broken up spaghetti. Feel free to stir in extra vegetables, depending on what you have in the fridge. This is designed to be a low cost recipe. Each serving provides 300 kcal, 18.3g protein, 37.1g carbohydrate (of which 14g sugars), 5.2g fat (of which 1g saturates), 16.5g fibre and 1.85g salt. 1 tbsp olive oil 1 onion, chopped 2 carrots, chopped3 large celery sticks, chopped 2 garlic cloves, finely chopped2 tbsp tomato purée 400g tin chopped tomatoes1.2 litres/2 pints vegetable or chicken stock, made from stock cubes400g tin cannellini beans, drained and rinsed100g/3½ dried spaghetti, broken into short lengths¼ head green cabbage, finely shreddedsalt and freshly ground black pepper 1 tbsp olive oil 1 onion, chopped 2 carrots, chopped 3 large celery sticks, chopped 2 garlic cloves, finely chopped 2 tbsp tomato purée 400g tin chopped tomatoes 1.2 litres/2 pints vegetable or chicken stock, made from stock cubes 400g tin cannellini beans, drained and rinsed 100g/3½ dried spaghetti, broken into short lengths ¼ head green cabbage, finely shredded salt and freshly ground black pepper Method Heat the olive oil in a large lidded saucepan over a medium heat. Add the onion, carrots and celery, season with a little salt and pepper and cook for about 10 minutes, stirring occasionally until the vegetables have softened. Add the garlic and fry for another minute. Stir in the tomato purée and cook for a further 3 minutes. Tip in the tomatoes and stock. Cover with a lid and bring slowly to the boil. Reduce the heat to a simmer and cook for 15 minutes.Add the beans and pasta and cook for a further 10 minutes, or until the pasta is cooked. Add the cabbage and cook for another 2 minutes. If the soup is too thick, add some hot water to reach your preferred consistency. Season to taste with salt and pepper before serving. Heat the olive oil in a large lidded saucepan over a medium heat. Add the onion, carrots and celery, season with a little salt and pepper and cook for about 10 minutes, stirring occasionally until the vegetables have softened. Heat the olive oil in a large lidded saucepan over a medium heat. Add the onion, carrots and celery, season with a little salt and pepper and cook for about 10 minutes, stirring occasionally until the vegetables have softened. Add the garlic and fry for another minute. Stir in the tomato purée and cook for a further 3 minutes. Add the garlic and fry for another minute. Stir in the tomato purée and cook for a further 3 minutes. Tip in the tomatoes and stock. Cover with a lid and bring slowly to the boil. Reduce the heat to a simmer and cook for 15 minutes. Tip in the tomatoes and stock. Cover with a lid and bring slowly to the boil. Reduce the heat to a simmer and cook for 15 minutes. Add the beans and pasta and cook for a further 10 minutes, or until the pasta is cooked. Add the cabbage and cook for another 2 minutes. If the soup is too thick, add some hot water to reach your preferred consistency. Add the beans and pasta and cook for a further 10 minutes, or until the pasta is cooked. Add the cabbage and cook for another 2 minutes. If the soup is too thick, add some hot water to reach your preferred consistency. Season to taste with salt and pepper before serving. Season to taste with salt and pepper before serving. Recipe tips The minestrone is vegetarian, as long as you use vegetable stock. This recipe uses broken spaghetti as that's cheapest, but you can use whatever pasta you have in the cupboard. To make sure the finished soup looks it's best, take the time to cut the vegetables into evenly-sized pieces. In September 2023 this recipe was costed at an average of £3.97 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed. | {
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"title": "Minestrone soup recipe",
"content": "An average of 4.8 out of 5 stars from 180 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/minestrone_23211_16x9.jpg This budget minestrone is the classic Italian soup made with cannellini beans and broken up spaghetti. Feel free to stir in extra vegetables, depending on what you have in the fridge. This is designed to be a low cost recipe. Each serving provides 300 kcal, 18.3g protein, 37.1g carbohydrate (of which 14g sugars), 5.2g fat (of which 1g saturates), 16.5g fibre and 1.85g salt. 1 tbsp olive oil 1 onion, chopped 2 carrots, chopped3 large celery sticks, chopped 2 garlic cloves, finely chopped2 tbsp tomato purée 400g tin chopped tomatoes1.2 litres/2 pints vegetable or chicken stock, made from stock cubes400g tin cannellini beans, drained and rinsed100g/3½ dried spaghetti, broken into short lengths¼ head green cabbage, finely shreddedsalt and freshly ground black pepper 1 tbsp olive oil 1 onion, chopped 2 carrots, chopped 3 large celery sticks, chopped 2 garlic cloves, finely chopped 2 tbsp tomato purée 400g tin chopped tomatoes 1.2 litres/2 pints vegetable or chicken stock, made from stock cubes 400g tin cannellini beans, drained and rinsed 100g/3½ dried spaghetti, broken into short lengths ¼ head green cabbage, finely shredded salt and freshly ground black pepper Method Heat the olive oil in a large lidded saucepan over a medium heat. Add the onion, carrots and celery, season with a little salt and pepper and cook for about 10 minutes, stirring occasionally until the vegetables have softened. Add the garlic and fry for another minute. Stir in the tomato purée and cook for a further 3 minutes. Tip in the tomatoes and stock. Cover with a lid and bring slowly to the boil. Reduce the heat to a simmer and cook for 15 minutes.Add the beans and pasta and cook for a further 10 minutes, or until the pasta is cooked. Add the cabbage and cook for another 2 minutes. If the soup is too thick, add some hot water to reach your preferred consistency. Season to taste with salt and pepper before serving. Heat the olive oil in a large lidded saucepan over a medium heat. Add the onion, carrots and celery, season with a little salt and pepper and cook for about 10 minutes, stirring occasionally until the vegetables have softened. Heat the olive oil in a large lidded saucepan over a medium heat. Add the onion, carrots and celery, season with a little salt and pepper and cook for about 10 minutes, stirring occasionally until the vegetables have softened. Add the garlic and fry for another minute. Stir in the tomato purée and cook for a further 3 minutes. Add the garlic and fry for another minute. Stir in the tomato purée and cook for a further 3 minutes. Tip in the tomatoes and stock. Cover with a lid and bring slowly to the boil. Reduce the heat to a simmer and cook for 15 minutes. Tip in the tomatoes and stock. Cover with a lid and bring slowly to the boil. Reduce the heat to a simmer and cook for 15 minutes. Add the beans and pasta and cook for a further 10 minutes, or until the pasta is cooked. Add the cabbage and cook for another 2 minutes. If the soup is too thick, add some hot water to reach your preferred consistency. Add the beans and pasta and cook for a further 10 minutes, or until the pasta is cooked. Add the cabbage and cook for another 2 minutes. If the soup is too thick, add some hot water to reach your preferred consistency. Season to taste with salt and pepper before serving. Season to taste with salt and pepper before serving. Recipe tips The minestrone is vegetarian, as long as you use vegetable stock. This recipe uses broken spaghetti as that's cheapest, but you can use whatever pasta you have in the cupboard. To make sure the finished soup looks it's best, take the time to cut the vegetables into evenly-sized pieces. In September 2023 this recipe was costed at an average of £3.97 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed."
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} | 47a6b408dafa36afc07f1fec4dd2a48c1eececc3cc8f4be4bb56ff7356a14fa3 | Bean soup with vegan pesto recipe
An average of 4.1 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/bean_soup_with_pesto_22527_16x9.jpg With a pesto topping, this soup has so much goodness to give: almonds high in essential fats, fibre, anti-inflammatory garlic and plenty of vitamins. Not to mention it’s delicious. Each serving provides 402 kcal, 13g protein, 27g carbohydrates (of which 8g sugars), 24.5g fat (of which 3g saturates), 12.5g fibre and 1.9g salt. 25g/1oz fresh basil leaves25g/1oz spinach, watercress and rocket salad25g/1oz skin-on almonds, roughly chopped½ garlic clove, peeled1 tsp fresh lemon juice5 tbsp extra virgin olive oil½ tsp flaked sea saltfreshly ground black pepper 25g/1oz fresh basil leaves 25g/1oz spinach, watercress and rocket salad 25g/1oz skin-on almonds, roughly chopped ½ garlic clove, peeled 1 tsp fresh lemon juice 5 tbsp extra virgin olive oil ½ tsp flaked sea salt freshly ground black pepper 2 tbsp extra virgin olive oil1 onion, thinly sliced2 celery sticks, thinly sliced1 courgette, chopped2 carrots, chopped2 garlic cloves, thinly sliced400g tin borlotti beans, drained and rinsed400g tin cannellini beans, drained and rinsed900ml/1½ pint vegetable stock, made with 1 vegan stock cube 2 tbsp extra virgin olive oil 1 onion, thinly sliced 2 celery sticks, thinly sliced 1 courgette, chopped 2 carrots, chopped 2 garlic cloves, thinly sliced 400g tin borlotti beans, drained and rinsed 400g tin cannellini beans, drained and rinsed 900ml/1½ pint vegetable stock, made with 1 vegan stock cube Method First make the pesto. Put all the pesto ingredients in a food processor and blend until it forms a vibrant green paste with a little crunch. Adjust the seasoning to taste. Set aside.To make the soup, heat the oil in a large saucepan or flameproof casserole and gently fry the onion, celery, courgette and carrots for 10 minutes, stirring occasionally. Add the garlic and cook for a few seconds more, stirring.Tip the beans into the pan, add the vegetable stock and bring to a simmer. Cook for 5 minutes, then adjust the seasoning to taste and ladle into bowls. Top with spoonfuls of the basil pesto to serve. First make the pesto. Put all the pesto ingredients in a food processor and blend until it forms a vibrant green paste with a little crunch. Adjust the seasoning to taste. Set aside. First make the pesto. Put all the pesto ingredients in a food processor and blend until it forms a vibrant green paste with a little crunch. Adjust the seasoning to taste. Set aside. To make the soup, heat the oil in a large saucepan or flameproof casserole and gently fry the onion, celery, courgette and carrots for 10 minutes, stirring occasionally. Add the garlic and cook for a few seconds more, stirring. To make the soup, heat the oil in a large saucepan or flameproof casserole and gently fry the onion, celery, courgette and carrots for 10 minutes, stirring occasionally. Add the garlic and cook for a few seconds more, stirring. Tip the beans into the pan, add the vegetable stock and bring to a simmer. Cook for 5 minutes, then adjust the seasoning to taste and ladle into bowls. Tip the beans into the pan, add the vegetable stock and bring to a simmer. Cook for 5 minutes, then adjust the seasoning to taste and ladle into bowls. Top with spoonfuls of the basil pesto to serve. Top with spoonfuls of the basil pesto to serve. | {
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"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/bean_soup_with_pesto_22527",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Bean soup with vegan pesto recipe",
"content": "An average of 4.1 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/bean_soup_with_pesto_22527_16x9.jpg With a pesto topping, this soup has so much goodness to give: almonds high in essential fats, fibre, anti-inflammatory garlic and plenty of vitamins. Not to mention it’s delicious. Each serving provides 402 kcal, 13g protein, 27g carbohydrates (of which 8g sugars), 24.5g fat (of which 3g saturates), 12.5g fibre and 1.9g salt. 25g/1oz fresh basil leaves25g/1oz spinach, watercress and rocket salad25g/1oz skin-on almonds, roughly chopped½ garlic clove, peeled1 tsp fresh lemon juice5 tbsp extra virgin olive oil½ tsp flaked sea saltfreshly ground black pepper 25g/1oz fresh basil leaves 25g/1oz spinach, watercress and rocket salad 25g/1oz skin-on almonds, roughly chopped ½ garlic clove, peeled 1 tsp fresh lemon juice 5 tbsp extra virgin olive oil ½ tsp flaked sea salt freshly ground black pepper 2 tbsp extra virgin olive oil1 onion, thinly sliced2 celery sticks, thinly sliced1 courgette, chopped2 carrots, chopped2 garlic cloves, thinly sliced400g tin borlotti beans, drained and rinsed400g tin cannellini beans, drained and rinsed900ml/1½ pint vegetable stock, made with 1 vegan stock cube 2 tbsp extra virgin olive oil 1 onion, thinly sliced 2 celery sticks, thinly sliced 1 courgette, chopped 2 carrots, chopped 2 garlic cloves, thinly sliced 400g tin borlotti beans, drained and rinsed 400g tin cannellini beans, drained and rinsed 900ml/1½ pint vegetable stock, made with 1 vegan stock cube Method First make the pesto. Put all the pesto ingredients in a food processor and blend until it forms a vibrant green paste with a little crunch. Adjust the seasoning to taste. Set aside.To make the soup, heat the oil in a large saucepan or flameproof casserole and gently fry the onion, celery, courgette and carrots for 10 minutes, stirring occasionally. Add the garlic and cook for a few seconds more, stirring.Tip the beans into the pan, add the vegetable stock and bring to a simmer. Cook for 5 minutes, then adjust the seasoning to taste and ladle into bowls. Top with spoonfuls of the basil pesto to serve. First make the pesto. Put all the pesto ingredients in a food processor and blend until it forms a vibrant green paste with a little crunch. Adjust the seasoning to taste. Set aside. First make the pesto. Put all the pesto ingredients in a food processor and blend until it forms a vibrant green paste with a little crunch. Adjust the seasoning to taste. Set aside. To make the soup, heat the oil in a large saucepan or flameproof casserole and gently fry the onion, celery, courgette and carrots for 10 minutes, stirring occasionally. Add the garlic and cook for a few seconds more, stirring. To make the soup, heat the oil in a large saucepan or flameproof casserole and gently fry the onion, celery, courgette and carrots for 10 minutes, stirring occasionally. Add the garlic and cook for a few seconds more, stirring. Tip the beans into the pan, add the vegetable stock and bring to a simmer. Cook for 5 minutes, then adjust the seasoning to taste and ladle into bowls. Tip the beans into the pan, add the vegetable stock and bring to a simmer. Cook for 5 minutes, then adjust the seasoning to taste and ladle into bowls. Top with spoonfuls of the basil pesto to serve. Top with spoonfuls of the basil pesto to serve."
},
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"domain": "Food & Cooking",
"subdomain": "Recipes"
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} |
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