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} | 315b8b9fa7e46ee1de8f50ed518ad8212c47c2ff8fce8741f8af3f437397022e | Braised halibut with watercress purée recipe
For the watercress purée, heat the butter in a pan over a moderate heat. Add the watercress stalks and season well with salt and freshly ground black pepper. Cook for 2-3 minutes, until softened, then add the chicken stock and the majority of the watercress leaves (reserving a small handful of attractive leaves for garnishing). Cook for one minute, until the watercress leaves have just wilted.Allow the watercress mixture to cool, then transfer to a food processor and blend until smooth. Pass the purée through a fine sieve and keep warm.For the leeks, bring a pan of salted water to the boil, then add the leeks and cook for one minute. Drain and refresh in iced water.Dry the leeks thoroughly, then place onto a hot griddle pan. Griddle the leeks for 1-2 minutes on each side, until brown griddle lines cover the leeks. Remove from the heat and keep warm.For the halibut, heat a non-stick frying pan until moderately hot, then add the vegetable oil.Season the halibut steaks on both sides with salt, then place into the pan and fry until lightly golden-brown, then gently turn over.Add the butter, then cover the fish with the butter paper and remove from the heat.Pour the hot chicken stock over the top of the butter paper and allow to rest for two minutes.Place the pan back over a moderate heat and cook for 2-3 minutes, or until the fish is just cooked through. Remove from the heat and set aside to rest. For the coddled eggs, place the butter into a separate pan over a high heat and cook until it starts to turn brown. Add a good pinch of table salt and the lemon juice.Gently break the tops off the quails' eggs.Heat a pan of water until simmering, then place small egg cobbling moulds, or ramekins, into the simmering water. Fill each with ½ tsp of the browned butter.Add a quail's egg into each of the moulds and allow the water to simmer gently until the eggs have just set. Remove the moulds from the water and, using a teaspoon, gently scoop out the eggs onto kitchen paper. Season, to taste, with salt and freshly ground black pepper.To serve, spoon the watercress purée onto the centre of each plate. Top with a piece of halibut, and three leeks. Place a coddled egg on top of each and scatter the watercress leaves around. Place two cobbled eggs either side of the halibut steaks.Sprinkle the chopped cobnuts over and season well with salt and freshly ground black pepper and finish with a drizzle of olive oil. For the watercress purée, heat the butter in a pan over a moderate heat. Add the watercress stalks and season well with salt and freshly ground black pepper. Cook for 2-3 minutes, until softened, then add the chicken stock and the majority of the watercress leaves (reserving a small handful of attractive leaves for garnishing). Cook for one minute, until the watercress leaves have just wilted. For the watercress purée, heat the butter in a pan over a moderate heat. Add the watercress stalks and season well with salt and freshly ground black pepper. Cook for 2-3 minutes, until softened, then add the chicken stock and the majority of the watercress leaves (reserving a small handful of attractive leaves for garnishing). Cook for one minute, until the watercress leaves have just wilted. Allow the watercress mixture to cool, then transfer to a food processor and blend until smooth. Pass the purée through a fine sieve and keep warm. Allow the watercress mixture to cool, then transfer to a food processor and blend until smooth. Pass the purée through a fine sieve and keep warm. For the leeks, bring a pan of salted water to the boil, then add the leeks and cook for one minute. Drain and refresh in iced water. For the leeks, bring a pan of salted water to the boil, then add the leeks and cook for one minute. Drain and refresh in iced water. Dry the leeks thoroughly, then place onto a hot griddle pan. Griddle the leeks for 1-2 minutes on each side, until brown griddle lines cover the leeks. Remove from the heat and keep warm. Dry the leeks thoroughly, then place onto a hot griddle pan. Griddle the leeks for 1-2 minutes on each side, until brown griddle lines cover the leeks. Remove from the heat and keep warm. For the halibut, heat a non-stick frying pan until moderately hot, then add the vegetable oil. For the halibut, heat a non-stick frying pan until moderately hot, then add the vegetable oil. Season the halibut steaks on both sides with salt, then place into the pan and fry until lightly golden-brown, then gently turn over. Season the halibut steaks on both sides with salt, then place into the pan and fry until lightly golden-brown, then gently turn over. Add the butter, then cover the fish with the butter paper and remove from the heat. Add the butter, then cover the fish with the butter paper and remove from the heat. Pour the hot chicken stock over the top of the butter paper and allow to rest for two minutes. Pour the hot chicken stock over the top of the butter paper and allow to rest for two minutes. Place the pan back over a moderate heat and cook for 2-3 minutes, or until the fish is just cooked through. Remove from the heat and set aside to rest. Place the pan back over a moderate heat and cook for 2-3 minutes, or until the fish is just cooked through. Remove from the heat and set aside to rest. For the coddled eggs, place the butter into a separate pan over a high heat and cook until it starts to turn brown. Add a good pinch of table salt and the lemon juice. For the coddled eggs, place the butter into a separate pan over a high heat and cook until it starts to turn brown. Add a good pinch of table salt and the lemon juice. Gently break the tops off the quails' eggs. Gently break the tops off the quails' eggs. Heat a pan of water until simmering, then place small egg cobbling moulds, or ramekins, into the simmering water. Fill each with ½ tsp of the browned butter. Heat a pan of water until simmering, then place small egg cobbling moulds, or ramekins, into the simmering water. Fill each with ½ tsp of the browned butter. Add a quail's egg into each of the moulds and allow the water to simmer gently until the eggs have just set. Remove the moulds from the water and, using a teaspoon, gently scoop out the eggs onto kitchen paper. Season, to taste, with salt and freshly ground black pepper. Add a quail's egg into each of the moulds and allow the water to simmer gently until the eggs have just set. Remove the moulds from the water and, using a teaspoon, gently scoop out the eggs onto kitchen paper. Season, to taste, with salt and freshly ground black pepper. To serve, spoon the watercress purée onto the centre of each plate. Top with a piece of halibut, and three leeks. Place a coddled egg on top of each and scatter the watercress leaves around. Place two cobbled eggs either side of the halibut steaks. To serve, spoon the watercress purée onto the centre of each plate. Top with a piece of halibut, and three leeks. Place a coddled egg on top of each and scatter the watercress leaves around. Place two cobbled eggs either side of the halibut steaks. Sprinkle the chopped cobnuts over and season well with salt and freshly ground black pepper and finish with a drizzle of olive oil. Sprinkle the chopped cobnuts over and season well with salt and freshly ground black pepper and finish with a drizzle of olive oil. | {
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"title": "Braised halibut with watercress purée recipe",
"content": "For the watercress purée, heat the butter in a pan over a moderate heat. Add the watercress stalks and season well with salt and freshly ground black pepper. Cook for 2-3 minutes, until softened, then add the chicken stock and the majority of the watercress leaves (reserving a small handful of attractive leaves for garnishing). Cook for one minute, until the watercress leaves have just wilted.Allow the watercress mixture to cool, then transfer to a food processor and blend until smooth. Pass the purée through a fine sieve and keep warm.For the leeks, bring a pan of salted water to the boil, then add the leeks and cook for one minute. Drain and refresh in iced water.Dry the leeks thoroughly, then place onto a hot griddle pan. Griddle the leeks for 1-2 minutes on each side, until brown griddle lines cover the leeks. Remove from the heat and keep warm.For the halibut, heat a non-stick frying pan until moderately hot, then add the vegetable oil.Season the halibut steaks on both sides with salt, then place into the pan and fry until lightly golden-brown, then gently turn over.Add the butter, then cover the fish with the butter paper and remove from the heat.Pour the hot chicken stock over the top of the butter paper and allow to rest for two minutes.Place the pan back over a moderate heat and cook for 2-3 minutes, or until the fish is just cooked through. Remove from the heat and set aside to rest. For the coddled eggs, place the butter into a separate pan over a high heat and cook until it starts to turn brown. Add a good pinch of table salt and the lemon juice.Gently break the tops off the quails' eggs.Heat a pan of water until simmering, then place small egg cobbling moulds, or ramekins, into the simmering water. Fill each with ½ tsp of the browned butter.Add a quail's egg into each of the moulds and allow the water to simmer gently until the eggs have just set. Remove the moulds from the water and, using a teaspoon, gently scoop out the eggs onto kitchen paper. Season, to taste, with salt and freshly ground black pepper.To serve, spoon the watercress purée onto the centre of each plate. Top with a piece of halibut, and three leeks. Place a coddled egg on top of each and scatter the watercress leaves around. Place two cobbled eggs either side of the halibut steaks.Sprinkle the chopped cobnuts over and season well with salt and freshly ground black pepper and finish with a drizzle of olive oil. For the watercress purée, heat the butter in a pan over a moderate heat. Add the watercress stalks and season well with salt and freshly ground black pepper. Cook for 2-3 minutes, until softened, then add the chicken stock and the majority of the watercress leaves (reserving a small handful of attractive leaves for garnishing). Cook for one minute, until the watercress leaves have just wilted. For the watercress purée, heat the butter in a pan over a moderate heat. Add the watercress stalks and season well with salt and freshly ground black pepper. Cook for 2-3 minutes, until softened, then add the chicken stock and the majority of the watercress leaves (reserving a small handful of attractive leaves for garnishing). Cook for one minute, until the watercress leaves have just wilted. Allow the watercress mixture to cool, then transfer to a food processor and blend until smooth. Pass the purée through a fine sieve and keep warm. Allow the watercress mixture to cool, then transfer to a food processor and blend until smooth. Pass the purée through a fine sieve and keep warm. For the leeks, bring a pan of salted water to the boil, then add the leeks and cook for one minute. Drain and refresh in iced water. For the leeks, bring a pan of salted water to the boil, then add the leeks and cook for one minute. Drain and refresh in iced water. Dry the leeks thoroughly, then place onto a hot griddle pan. Griddle the leeks for 1-2 minutes on each side, until brown griddle lines cover the leeks. Remove from the heat and keep warm. Dry the leeks thoroughly, then place onto a hot griddle pan. Griddle the leeks for 1-2 minutes on each side, until brown griddle lines cover the leeks. Remove from the heat and keep warm. For the halibut, heat a non-stick frying pan until moderately hot, then add the vegetable oil. For the halibut, heat a non-stick frying pan until moderately hot, then add the vegetable oil. Season the halibut steaks on both sides with salt, then place into the pan and fry until lightly golden-brown, then gently turn over. Season the halibut steaks on both sides with salt, then place into the pan and fry until lightly golden-brown, then gently turn over. Add the butter, then cover the fish with the butter paper and remove from the heat. Add the butter, then cover the fish with the butter paper and remove from the heat. Pour the hot chicken stock over the top of the butter paper and allow to rest for two minutes. Pour the hot chicken stock over the top of the butter paper and allow to rest for two minutes. Place the pan back over a moderate heat and cook for 2-3 minutes, or until the fish is just cooked through. Remove from the heat and set aside to rest. Place the pan back over a moderate heat and cook for 2-3 minutes, or until the fish is just cooked through. Remove from the heat and set aside to rest. For the coddled eggs, place the butter into a separate pan over a high heat and cook until it starts to turn brown. Add a good pinch of table salt and the lemon juice. For the coddled eggs, place the butter into a separate pan over a high heat and cook until it starts to turn brown. Add a good pinch of table salt and the lemon juice. Gently break the tops off the quails' eggs. Gently break the tops off the quails' eggs. Heat a pan of water until simmering, then place small egg cobbling moulds, or ramekins, into the simmering water. Fill each with ½ tsp of the browned butter. Heat a pan of water until simmering, then place small egg cobbling moulds, or ramekins, into the simmering water. Fill each with ½ tsp of the browned butter. Add a quail's egg into each of the moulds and allow the water to simmer gently until the eggs have just set. Remove the moulds from the water and, using a teaspoon, gently scoop out the eggs onto kitchen paper. Season, to taste, with salt and freshly ground black pepper. Add a quail's egg into each of the moulds and allow the water to simmer gently until the eggs have just set. Remove the moulds from the water and, using a teaspoon, gently scoop out the eggs onto kitchen paper. Season, to taste, with salt and freshly ground black pepper. To serve, spoon the watercress purée onto the centre of each plate. Top with a piece of halibut, and three leeks. Place a coddled egg on top of each and scatter the watercress leaves around. Place two cobbled eggs either side of the halibut steaks. To serve, spoon the watercress purée onto the centre of each plate. Top with a piece of halibut, and three leeks. Place a coddled egg on top of each and scatter the watercress leaves around. Place two cobbled eggs either side of the halibut steaks. Sprinkle the chopped cobnuts over and season well with salt and freshly ground black pepper and finish with a drizzle of olive oil. Sprinkle the chopped cobnuts over and season well with salt and freshly ground black pepper and finish with a drizzle of olive oil."
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} | c77d6c32aa22836c399a94897d7e76978463427804b70aa322d72019405491e6 | Prawn and tamarind curry recipe
Prawn and tamarind curry (Chemmeen vevichathu) An average of 4.5 out of 5 stars from 2 ratings Bring the flavours of south India to your kitchen with this mouth-watering fish curry. Flavouring it with tamarind gives it an extra kick. 1 seedless dried tamarind (about the size of a walnut)1 tbsp rapeseed oil1 tsp black mustard seeds 1 tsp fenugreek seeds2 shallots, chopped2 green chillies, finely chopped1 tbsp chopped fresh ginger, peeled15–20 curry leaves20–24 medium prawns, head and shell removed, deveined½ tsp palm sugar (optional), also known as jaggery100ml/3½fl oz warm fish stock or water (optional)salt 1 seedless dried tamarind (about the size of a walnut) 1 tbsp rapeseed oil 1 tsp black mustard seeds 1 tsp fenugreek seeds 2 shallots, chopped 2 green chillies, finely chopped 1 tbsp chopped fresh ginger, peeled 15–20 curry leaves 20–24 medium prawns, head and shell removed, deveined ½ tsp palm sugar (optional), also known as jaggery 100ml/3½fl oz warm fish stock or water (optional) salt 2 garlic cloves, chopped1 cinnamon stick (approximately 5cm/2in)2 cloves½ tsp fennel seeds1 small dried red chilli2 tsp ground coriander 1 tsp ground turmeric ¼ tsp black pepper 2 garlic cloves, chopped 1 cinnamon stick (approximately 5cm/2in) 2 cloves ½ tsp fennel seeds 1 small dried red chilli 2 tsp ground coriander 1 tsp ground turmeric ¼ tsp black pepper steamed basmati rice steamed basmati rice Method Soak the tamarind in 200ml/7fl oz water for 15-20 minutes. For the spice paste, put all of the ingredients in a blender with 4-5 tablespoons of water. Blend to a paste. For the curry, heat the oil in a large pan over a medium heat. Add the mustard seeds and cook until you hear them pop, then add the fenugreek seeds and shallots. Cook until the shallots are light brown in colour. Add the green chillies, ginger and curry leaves. Season with salt. Cook over a medium heat for 3–5 minutes. Mix in the spice paste, cook for 5 minutes or until light brown in colour. Stir in the prawns and palm sugar. Add the tamarind and its soaking liquid. Cook for 10–12 minutes, or until the prawns are cooked. If the sauce is too thick for your liking, stir in 100ml/3½fl oz fish stock or hot water. Spoon the curry into bowls and serve with the rice alongside. Soak the tamarind in 200ml/7fl oz water for 15-20 minutes. Soak the tamarind in 200ml/7fl oz water for 15-20 minutes. For the spice paste, put all of the ingredients in a blender with 4-5 tablespoons of water. Blend to a paste. For the spice paste, put all of the ingredients in a blender with 4-5 tablespoons of water. Blend to a paste. For the curry, heat the oil in a large pan over a medium heat. Add the mustard seeds and cook until you hear them pop, then add the fenugreek seeds and shallots. Cook until the shallots are light brown in colour. For the curry, heat the oil in a large pan over a medium heat. Add the mustard seeds and cook until you hear them pop, then add the fenugreek seeds and shallots. Cook until the shallots are light brown in colour. Add the green chillies, ginger and curry leaves. Season with salt. Cook over a medium heat for 3–5 minutes. Add the green chillies, ginger and curry leaves. Season with salt. Cook over a medium heat for 3–5 minutes. Mix in the spice paste, cook for 5 minutes or until light brown in colour. Stir in the prawns and palm sugar. Mix in the spice paste, cook for 5 minutes or until light brown in colour. Stir in the prawns and palm sugar. Add the tamarind and its soaking liquid. Cook for 10–12 minutes, or until the prawns are cooked. If the sauce is too thick for your liking, stir in 100ml/3½fl oz fish stock or hot water. Add the tamarind and its soaking liquid. Cook for 10–12 minutes, or until the prawns are cooked. If the sauce is too thick for your liking, stir in 100ml/3½fl oz fish stock or hot water. Spoon the curry into bowls and serve with the rice alongside. Spoon the curry into bowls and serve with the rice alongside. | {
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"title": "Prawn and tamarind curry recipe",
"content": "Prawn and tamarind curry (Chemmeen vevichathu) An average of 4.5 out of 5 stars from 2 ratings Bring the flavours of south India to your kitchen with this mouth-watering fish curry. Flavouring it with tamarind gives it an extra kick. 1 seedless dried tamarind (about the size of a walnut)1 tbsp rapeseed oil1 tsp black mustard seeds 1 tsp fenugreek seeds2 shallots, chopped2 green chillies, finely chopped1 tbsp chopped fresh ginger, peeled15–20 curry leaves20–24 medium prawns, head and shell removed, deveined½ tsp palm sugar (optional), also known as jaggery100ml/3½fl oz warm fish stock or water (optional)salt 1 seedless dried tamarind (about the size of a walnut) 1 tbsp rapeseed oil 1 tsp black mustard seeds 1 tsp fenugreek seeds 2 shallots, chopped 2 green chillies, finely chopped 1 tbsp chopped fresh ginger, peeled 15–20 curry leaves 20–24 medium prawns, head and shell removed, deveined ½ tsp palm sugar (optional), also known as jaggery 100ml/3½fl oz warm fish stock or water (optional) salt 2 garlic cloves, chopped1 cinnamon stick (approximately 5cm/2in)2 cloves½ tsp fennel seeds1 small dried red chilli2 tsp ground coriander 1 tsp ground turmeric ¼ tsp black pepper 2 garlic cloves, chopped 1 cinnamon stick (approximately 5cm/2in) 2 cloves ½ tsp fennel seeds 1 small dried red chilli 2 tsp ground coriander 1 tsp ground turmeric ¼ tsp black pepper steamed basmati rice steamed basmati rice Method Soak the tamarind in 200ml/7fl oz water for 15-20 minutes. For the spice paste, put all of the ingredients in a blender with 4-5 tablespoons of water. Blend to a paste. For the curry, heat the oil in a large pan over a medium heat. Add the mustard seeds and cook until you hear them pop, then add the fenugreek seeds and shallots. Cook until the shallots are light brown in colour. Add the green chillies, ginger and curry leaves. Season with salt. Cook over a medium heat for 3–5 minutes. Mix in the spice paste, cook for 5 minutes or until light brown in colour. Stir in the prawns and palm sugar. Add the tamarind and its soaking liquid. Cook for 10–12 minutes, or until the prawns are cooked. If the sauce is too thick for your liking, stir in 100ml/3½fl oz fish stock or hot water. Spoon the curry into bowls and serve with the rice alongside. Soak the tamarind in 200ml/7fl oz water for 15-20 minutes. Soak the tamarind in 200ml/7fl oz water for 15-20 minutes. For the spice paste, put all of the ingredients in a blender with 4-5 tablespoons of water. Blend to a paste. For the spice paste, put all of the ingredients in a blender with 4-5 tablespoons of water. Blend to a paste. For the curry, heat the oil in a large pan over a medium heat. Add the mustard seeds and cook until you hear them pop, then add the fenugreek seeds and shallots. Cook until the shallots are light brown in colour. For the curry, heat the oil in a large pan over a medium heat. Add the mustard seeds and cook until you hear them pop, then add the fenugreek seeds and shallots. Cook until the shallots are light brown in colour. Add the green chillies, ginger and curry leaves. Season with salt. Cook over a medium heat for 3–5 minutes. Add the green chillies, ginger and curry leaves. Season with salt. Cook over a medium heat for 3–5 minutes. Mix in the spice paste, cook for 5 minutes or until light brown in colour. Stir in the prawns and palm sugar. Mix in the spice paste, cook for 5 minutes or until light brown in colour. Stir in the prawns and palm sugar. Add the tamarind and its soaking liquid. Cook for 10–12 minutes, or until the prawns are cooked. If the sauce is too thick for your liking, stir in 100ml/3½fl oz fish stock or hot water. Add the tamarind and its soaking liquid. Cook for 10–12 minutes, or until the prawns are cooked. If the sauce is too thick for your liking, stir in 100ml/3½fl oz fish stock or hot water. Spoon the curry into bowls and serve with the rice alongside. Spoon the curry into bowls and serve with the rice alongside."
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} | 95299512c394d9d3a8d26809b76022d2a1cfea26815107413af4cba83a53ffc3 | Chicken with cheese, prosciutto and courgettes recipe
An average of 3.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickenbreastwithros_83819_16x9.jpg This quick, easy chicken supper looks like you spent hours on it. Also great for using up that glut of summer courgettes. 1 skinless chicken breast, cut in half lengthways 2 slices fontina cheese, the same length as the chicken breast 2 slices prosciutto ham, the same length as the chicken breast 2 sprigs fresh rosemary, same length as the chicken breastplain flour, for dusting 10g/½oz butter 2 tbsp olive oil salt and freshly ground black pepper ¼ glass white wine 1 skinless chicken breast, cut in half lengthways 2 slices fontina cheese, the same length as the chicken breast 2 slices prosciutto ham, the same length as the chicken breast 2 sprigs fresh rosemary, same length as the chicken breast plain flour, for dusting 10g/½oz butter 2 tbsp olive oil salt and freshly ground black pepper ¼ glass white wine 3 tbsp extra virgin olive oil 2 courgettes, cut into rounds 2 tomatoes, sliced 2 sprigs fresh marjoram, leaves picked2 tbsp grated parmesan salt and freshly ground black pepper 3 tbsp extra virgin olive oil 2 courgettes, cut into rounds 2 tomatoes, sliced 2 sprigs fresh marjoram, leaves picked 2 tbsp grated parmesan salt and freshly ground black pepper Method Preheat oven to 230C/445F/Gas 8.For the chicken, remove the needles from the rosemary and chop finely. Take the bare woody rosemary stem and sharpen the thickest point to create a skewer.Flatten the chicken halves slightly with a meat mallet or rolling pin, then season with salt and freshly ground black pepper and sprinkle with the chopped rosemary needles. Place one slice of fontina on top of each chicken piece, followed by the prosciutto.Secure the stack with the rosemary branch as you would with a skewer or wooden toothpick.For the courgettes drizzle one tablespoon of the olive oil into a small ovenproof dish.Arrange alternate slices of tomato and courgette overlapping each other in the dish and season with salt and freshly ground black pepper.Drizzle with another one tablespoon olive oil, sprinkle with the marjoram leaves and top with parmesan. Place into the oven to bake for 4-5 minutes, until the cheese begins to melt and turn golden.Meanwhile, dredge the bare side of the chicken with plain flour and shake off any excess.Heat the butter and olive oil in a frying pan over a medium heat. When the butter is foaming add the chicken, flesh-side down first and cook on a medium heat for about two minutes, or until golden-brown, then turn the breast over and cook for one minute on the prosciutto side, until golden. Turn the chicken breast over again and add the wine to the pan. Heat to boil and reduce the liquid until almost entirely evaporated. Check the chicken breast is completely cooked through, then remove the chicken and place on a plate to rest. Add a small knob of butter to the pan and melt to thicken the sauce.Remove the courgettes and tomatoes from the oven and drizzle with the remaining tablespoon of the olive oil before serving.Pour the sauce over the rested chicken and serve immediately with baked courgette and tomato. Preheat oven to 230C/445F/Gas 8. Preheat oven to 230C/445F/Gas 8. For the chicken, remove the needles from the rosemary and chop finely. Take the bare woody rosemary stem and sharpen the thickest point to create a skewer. For the chicken, remove the needles from the rosemary and chop finely. Take the bare woody rosemary stem and sharpen the thickest point to create a skewer. Flatten the chicken halves slightly with a meat mallet or rolling pin, then season with salt and freshly ground black pepper and sprinkle with the chopped rosemary needles. Flatten the chicken halves slightly with a meat mallet or rolling pin, then season with salt and freshly ground black pepper and sprinkle with the chopped rosemary needles. Place one slice of fontina on top of each chicken piece, followed by the prosciutto. Place one slice of fontina on top of each chicken piece, followed by the prosciutto. Secure the stack with the rosemary branch as you would with a skewer or wooden toothpick. Secure the stack with the rosemary branch as you would with a skewer or wooden toothpick. For the courgettes drizzle one tablespoon of the olive oil into a small ovenproof dish. For the courgettes drizzle one tablespoon of the olive oil into a small ovenproof dish. Arrange alternate slices of tomato and courgette overlapping each other in the dish and season with salt and freshly ground black pepper. Arrange alternate slices of tomato and courgette overlapping each other in the dish and season with salt and freshly ground black pepper. Drizzle with another one tablespoon olive oil, sprinkle with the marjoram leaves and top with parmesan. Drizzle with another one tablespoon olive oil, sprinkle with the marjoram leaves and top with parmesan. Place into the oven to bake for 4-5 minutes, until the cheese begins to melt and turn golden. Place into the oven to bake for 4-5 minutes, until the cheese begins to melt and turn golden. Meanwhile, dredge the bare side of the chicken with plain flour and shake off any excess. Meanwhile, dredge the bare side of the chicken with plain flour and shake off any excess. Heat the butter and olive oil in a frying pan over a medium heat. When the butter is foaming add the chicken, flesh-side down first and cook on a medium heat for about two minutes, or until golden-brown, then turn the breast over and cook for one minute on the prosciutto side, until golden. Heat the butter and olive oil in a frying pan over a medium heat. When the butter is foaming add the chicken, flesh-side down first and cook on a medium heat for about two minutes, or until golden-brown, then turn the breast over and cook for one minute on the prosciutto side, until golden. Turn the chicken breast over again and add the wine to the pan. Heat to boil and reduce the liquid until almost entirely evaporated. Check the chicken breast is completely cooked through, then remove the chicken and place on a plate to rest. Turn the chicken breast over again and add the wine to the pan. Heat to boil and reduce the liquid until almost entirely evaporated. Check the chicken breast is completely cooked through, then remove the chicken and place on a plate to rest. Add a small knob of butter to the pan and melt to thicken the sauce. Add a small knob of butter to the pan and melt to thicken the sauce. Remove the courgettes and tomatoes from the oven and drizzle with the remaining tablespoon of the olive oil before serving. Remove the courgettes and tomatoes from the oven and drizzle with the remaining tablespoon of the olive oil before serving. Pour the sauce over the rested chicken and serve immediately with baked courgette and tomato. Pour the sauce over the rested chicken and serve immediately with baked courgette and tomato. | {
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"title": "Chicken with cheese, prosciutto and courgettes recipe",
"content": "An average of 3.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickenbreastwithros_83819_16x9.jpg This quick, easy chicken supper looks like you spent hours on it. Also great for using up that glut of summer courgettes. 1 skinless chicken breast, cut in half lengthways 2 slices fontina cheese, the same length as the chicken breast 2 slices prosciutto ham, the same length as the chicken breast 2 sprigs fresh rosemary, same length as the chicken breastplain flour, for dusting 10g/½oz butter 2 tbsp olive oil salt and freshly ground black pepper ¼ glass white wine 1 skinless chicken breast, cut in half lengthways 2 slices fontina cheese, the same length as the chicken breast 2 slices prosciutto ham, the same length as the chicken breast 2 sprigs fresh rosemary, same length as the chicken breast plain flour, for dusting 10g/½oz butter 2 tbsp olive oil salt and freshly ground black pepper ¼ glass white wine 3 tbsp extra virgin olive oil 2 courgettes, cut into rounds 2 tomatoes, sliced 2 sprigs fresh marjoram, leaves picked2 tbsp grated parmesan salt and freshly ground black pepper 3 tbsp extra virgin olive oil 2 courgettes, cut into rounds 2 tomatoes, sliced 2 sprigs fresh marjoram, leaves picked 2 tbsp grated parmesan salt and freshly ground black pepper Method Preheat oven to 230C/445F/Gas 8.For the chicken, remove the needles from the rosemary and chop finely. Take the bare woody rosemary stem and sharpen the thickest point to create a skewer.Flatten the chicken halves slightly with a meat mallet or rolling pin, then season with salt and freshly ground black pepper and sprinkle with the chopped rosemary needles. Place one slice of fontina on top of each chicken piece, followed by the prosciutto.Secure the stack with the rosemary branch as you would with a skewer or wooden toothpick.For the courgettes drizzle one tablespoon of the olive oil into a small ovenproof dish.Arrange alternate slices of tomato and courgette overlapping each other in the dish and season with salt and freshly ground black pepper.Drizzle with another one tablespoon olive oil, sprinkle with the marjoram leaves and top with parmesan. Place into the oven to bake for 4-5 minutes, until the cheese begins to melt and turn golden.Meanwhile, dredge the bare side of the chicken with plain flour and shake off any excess.Heat the butter and olive oil in a frying pan over a medium heat. When the butter is foaming add the chicken, flesh-side down first and cook on a medium heat for about two minutes, or until golden-brown, then turn the breast over and cook for one minute on the prosciutto side, until golden. Turn the chicken breast over again and add the wine to the pan. Heat to boil and reduce the liquid until almost entirely evaporated. Check the chicken breast is completely cooked through, then remove the chicken and place on a plate to rest. Add a small knob of butter to the pan and melt to thicken the sauce.Remove the courgettes and tomatoes from the oven and drizzle with the remaining tablespoon of the olive oil before serving.Pour the sauce over the rested chicken and serve immediately with baked courgette and tomato. Preheat oven to 230C/445F/Gas 8. Preheat oven to 230C/445F/Gas 8. For the chicken, remove the needles from the rosemary and chop finely. Take the bare woody rosemary stem and sharpen the thickest point to create a skewer. For the chicken, remove the needles from the rosemary and chop finely. Take the bare woody rosemary stem and sharpen the thickest point to create a skewer. Flatten the chicken halves slightly with a meat mallet or rolling pin, then season with salt and freshly ground black pepper and sprinkle with the chopped rosemary needles. Flatten the chicken halves slightly with a meat mallet or rolling pin, then season with salt and freshly ground black pepper and sprinkle with the chopped rosemary needles. Place one slice of fontina on top of each chicken piece, followed by the prosciutto. Place one slice of fontina on top of each chicken piece, followed by the prosciutto. Secure the stack with the rosemary branch as you would with a skewer or wooden toothpick. Secure the stack with the rosemary branch as you would with a skewer or wooden toothpick. For the courgettes drizzle one tablespoon of the olive oil into a small ovenproof dish. For the courgettes drizzle one tablespoon of the olive oil into a small ovenproof dish. Arrange alternate slices of tomato and courgette overlapping each other in the dish and season with salt and freshly ground black pepper. Arrange alternate slices of tomato and courgette overlapping each other in the dish and season with salt and freshly ground black pepper. Drizzle with another one tablespoon olive oil, sprinkle with the marjoram leaves and top with parmesan. Drizzle with another one tablespoon olive oil, sprinkle with the marjoram leaves and top with parmesan. Place into the oven to bake for 4-5 minutes, until the cheese begins to melt and turn golden. Place into the oven to bake for 4-5 minutes, until the cheese begins to melt and turn golden. Meanwhile, dredge the bare side of the chicken with plain flour and shake off any excess. Meanwhile, dredge the bare side of the chicken with plain flour and shake off any excess. Heat the butter and olive oil in a frying pan over a medium heat. When the butter is foaming add the chicken, flesh-side down first and cook on a medium heat for about two minutes, or until golden-brown, then turn the breast over and cook for one minute on the prosciutto side, until golden. Heat the butter and olive oil in a frying pan over a medium heat. When the butter is foaming add the chicken, flesh-side down first and cook on a medium heat for about two minutes, or until golden-brown, then turn the breast over and cook for one minute on the prosciutto side, until golden. Turn the chicken breast over again and add the wine to the pan. Heat to boil and reduce the liquid until almost entirely evaporated. Check the chicken breast is completely cooked through, then remove the chicken and place on a plate to rest. Turn the chicken breast over again and add the wine to the pan. Heat to boil and reduce the liquid until almost entirely evaporated. Check the chicken breast is completely cooked through, then remove the chicken and place on a plate to rest. Add a small knob of butter to the pan and melt to thicken the sauce. Add a small knob of butter to the pan and melt to thicken the sauce. Remove the courgettes and tomatoes from the oven and drizzle with the remaining tablespoon of the olive oil before serving. Remove the courgettes and tomatoes from the oven and drizzle with the remaining tablespoon of the olive oil before serving. Pour the sauce over the rested chicken and serve immediately with baked courgette and tomato. Pour the sauce over the rested chicken and serve immediately with baked courgette and tomato."
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} | 7add053c8b0bb600d181d362636073669598724070ed51c6ce506009a2410578 | Lobster with spaghetti recipe
An average of 3.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spaghettiwithlobster_90289_16x9.jpg This easy spaghetti dish is a great way to serve frozen cooked lobsters that are a little smaller, if each person gets a half. 1 x 750g/1lb 11oz ready-cooked lobster 1 x 750g/1lb 11oz ready-cooked lobster 3 tbsp olive oil3-4 garlic cloves, finely choppedsea salt250g/9oz ripe cherry tomatoes, cut in halfsplash dry white winehandful fresh basil leaves250g/9oz spaghetti or linguine, cooked al dente, rinsed with cold water in a colander 3 tbsp olive oil 3-4 garlic cloves, finely chopped sea salt 250g/9oz ripe cherry tomatoes, cut in half splash dry white wine handful fresh basil leaves 250g/9oz spaghetti or linguine, cooked al dente, rinsed with cold water in a colander lemon wedgesfresh basil leaves lemon wedges fresh basil leaves Method Remove the meat from the lobster, reserving the shells. First remove the large claws by twisting and pulling the front legs where they connect to the body. Then break the leg away from the claw.Use a sharp knife to split the claw shell, then remove the claw meat. Repeat with the other claw.Using the handle of a fork or spoon and a sharp knife, remove the nugget of meat from the legs.To remove the meat from the body, stretch the lobster out full length on the chopping board. With a sharp knife, split the lobster shell in half down the middle.With the handle of a spoon or fork, lever out the tail meat in a single piece. Repeat with the other side of the tail.Scoop out the meat from the head (including any red or green 'coral' or any brown meat). If there's a black line running down the outside of the tail, remove it with the tip of a knife.Heat the olive oil in a large, heavy-bottomed pan. Chop the lobster tail meat into bite-sized pieces, but keep the claw pieces whole.Add the lobster shells to the pan with the hot oil and fry for a minute or two.Add the garlic to the pan and fry until it just begins to colour.Add the lobster meat to the pan and season to taste with sea salt. Stir well.Add the cherry tomatoes and the white wine to the pan and add half of the torn basil leaves and cook briefly.Add the pasta to the pan and, using tongs, stir it into the sauce to warm it through thoroughly. Add the remaining basil leaves at the end of cooking.Garnish with lemon wedges and a few more basil leaves before serving. Remove the meat from the lobster, reserving the shells. First remove the large claws by twisting and pulling the front legs where they connect to the body. Then break the leg away from the claw. Remove the meat from the lobster, reserving the shells. First remove the large claws by twisting and pulling the front legs where they connect to the body. Then break the leg away from the claw. Use a sharp knife to split the claw shell, then remove the claw meat. Repeat with the other claw. Use a sharp knife to split the claw shell, then remove the claw meat. Repeat with the other claw. Using the handle of a fork or spoon and a sharp knife, remove the nugget of meat from the legs. Using the handle of a fork or spoon and a sharp knife, remove the nugget of meat from the legs. To remove the meat from the body, stretch the lobster out full length on the chopping board. With a sharp knife, split the lobster shell in half down the middle. To remove the meat from the body, stretch the lobster out full length on the chopping board. With a sharp knife, split the lobster shell in half down the middle. With the handle of a spoon or fork, lever out the tail meat in a single piece. Repeat with the other side of the tail. With the handle of a spoon or fork, lever out the tail meat in a single piece. Repeat with the other side of the tail. Scoop out the meat from the head (including any red or green 'coral' or any brown meat). If there's a black line running down the outside of the tail, remove it with the tip of a knife. Scoop out the meat from the head (including any red or green 'coral' or any brown meat). If there's a black line running down the outside of the tail, remove it with the tip of a knife. Heat the olive oil in a large, heavy-bottomed pan. Chop the lobster tail meat into bite-sized pieces, but keep the claw pieces whole. Heat the olive oil in a large, heavy-bottomed pan. Chop the lobster tail meat into bite-sized pieces, but keep the claw pieces whole. Add the lobster shells to the pan with the hot oil and fry for a minute or two. Add the lobster shells to the pan with the hot oil and fry for a minute or two. Add the garlic to the pan and fry until it just begins to colour. Add the garlic to the pan and fry until it just begins to colour. Add the lobster meat to the pan and season to taste with sea salt. Stir well. Add the lobster meat to the pan and season to taste with sea salt. Stir well. Add the cherry tomatoes and the white wine to the pan and add half of the torn basil leaves and cook briefly. Add the cherry tomatoes and the white wine to the pan and add half of the torn basil leaves and cook briefly. Add the pasta to the pan and, using tongs, stir it into the sauce to warm it through thoroughly. Add the remaining basil leaves at the end of cooking. Add the pasta to the pan and, using tongs, stir it into the sauce to warm it through thoroughly. Add the remaining basil leaves at the end of cooking. Garnish with lemon wedges and a few more basil leaves before serving. Garnish with lemon wedges and a few more basil leaves before serving. Recipe tips This serves four as a starter, but would be a generous main for two people. | {
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"title": "Lobster with spaghetti recipe",
"content": "An average of 3.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spaghettiwithlobster_90289_16x9.jpg This easy spaghetti dish is a great way to serve frozen cooked lobsters that are a little smaller, if each person gets a half. 1 x 750g/1lb 11oz ready-cooked lobster 1 x 750g/1lb 11oz ready-cooked lobster 3 tbsp olive oil3-4 garlic cloves, finely choppedsea salt250g/9oz ripe cherry tomatoes, cut in halfsplash dry white winehandful fresh basil leaves250g/9oz spaghetti or linguine, cooked al dente, rinsed with cold water in a colander 3 tbsp olive oil 3-4 garlic cloves, finely chopped sea salt 250g/9oz ripe cherry tomatoes, cut in half splash dry white wine handful fresh basil leaves 250g/9oz spaghetti or linguine, cooked al dente, rinsed with cold water in a colander lemon wedgesfresh basil leaves lemon wedges fresh basil leaves Method Remove the meat from the lobster, reserving the shells. First remove the large claws by twisting and pulling the front legs where they connect to the body. Then break the leg away from the claw.Use a sharp knife to split the claw shell, then remove the claw meat. Repeat with the other claw.Using the handle of a fork or spoon and a sharp knife, remove the nugget of meat from the legs.To remove the meat from the body, stretch the lobster out full length on the chopping board. With a sharp knife, split the lobster shell in half down the middle.With the handle of a spoon or fork, lever out the tail meat in a single piece. Repeat with the other side of the tail.Scoop out the meat from the head (including any red or green 'coral' or any brown meat). If there's a black line running down the outside of the tail, remove it with the tip of a knife.Heat the olive oil in a large, heavy-bottomed pan. Chop the lobster tail meat into bite-sized pieces, but keep the claw pieces whole.Add the lobster shells to the pan with the hot oil and fry for a minute or two.Add the garlic to the pan and fry until it just begins to colour.Add the lobster meat to the pan and season to taste with sea salt. Stir well.Add the cherry tomatoes and the white wine to the pan and add half of the torn basil leaves and cook briefly.Add the pasta to the pan and, using tongs, stir it into the sauce to warm it through thoroughly. Add the remaining basil leaves at the end of cooking.Garnish with lemon wedges and a few more basil leaves before serving. Remove the meat from the lobster, reserving the shells. First remove the large claws by twisting and pulling the front legs where they connect to the body. Then break the leg away from the claw. Remove the meat from the lobster, reserving the shells. First remove the large claws by twisting and pulling the front legs where they connect to the body. Then break the leg away from the claw. Use a sharp knife to split the claw shell, then remove the claw meat. Repeat with the other claw. Use a sharp knife to split the claw shell, then remove the claw meat. Repeat with the other claw. Using the handle of a fork or spoon and a sharp knife, remove the nugget of meat from the legs. Using the handle of a fork or spoon and a sharp knife, remove the nugget of meat from the legs. To remove the meat from the body, stretch the lobster out full length on the chopping board. With a sharp knife, split the lobster shell in half down the middle. To remove the meat from the body, stretch the lobster out full length on the chopping board. With a sharp knife, split the lobster shell in half down the middle. With the handle of a spoon or fork, lever out the tail meat in a single piece. Repeat with the other side of the tail. With the handle of a spoon or fork, lever out the tail meat in a single piece. Repeat with the other side of the tail. Scoop out the meat from the head (including any red or green 'coral' or any brown meat). If there's a black line running down the outside of the tail, remove it with the tip of a knife. Scoop out the meat from the head (including any red or green 'coral' or any brown meat). If there's a black line running down the outside of the tail, remove it with the tip of a knife. Heat the olive oil in a large, heavy-bottomed pan. Chop the lobster tail meat into bite-sized pieces, but keep the claw pieces whole. Heat the olive oil in a large, heavy-bottomed pan. Chop the lobster tail meat into bite-sized pieces, but keep the claw pieces whole. Add the lobster shells to the pan with the hot oil and fry for a minute or two. Add the lobster shells to the pan with the hot oil and fry for a minute or two. Add the garlic to the pan and fry until it just begins to colour. Add the garlic to the pan and fry until it just begins to colour. Add the lobster meat to the pan and season to taste with sea salt. Stir well. Add the lobster meat to the pan and season to taste with sea salt. Stir well. Add the cherry tomatoes and the white wine to the pan and add half of the torn basil leaves and cook briefly. Add the cherry tomatoes and the white wine to the pan and add half of the torn basil leaves and cook briefly. Add the pasta to the pan and, using tongs, stir it into the sauce to warm it through thoroughly. Add the remaining basil leaves at the end of cooking. Add the pasta to the pan and, using tongs, stir it into the sauce to warm it through thoroughly. Add the remaining basil leaves at the end of cooking. Garnish with lemon wedges and a few more basil leaves before serving. Garnish with lemon wedges and a few more basil leaves before serving. Recipe tips This serves four as a starter, but would be a generous main for two people."
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} | b56be94c8f02575c18ecc47733db300bfb8bcae55822aceb99474178d02cba3b | James Martin's lobster thermidor recipe
An average of 4.4 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/images/ic/832xn/p03bq11r.jpg Treat yourself and a loved one to luxurious lobster thermidor served with matchstick fries. 1.5kg/3lb 5oz whole cooked lobster, cut in half lengthways, meat removed, shells cleaned and reserved50g/1¾oz butter2 shallots, finely chopped125ml/4fl oz white wine500ml/18fl oz fish stock250ml/9fl oz double cream1 tsp Dijon mustard100g/3½oz chanterelle mushrooms, cleaned2 tbsp roughly chopped flatleaf parsleysqueeze lemon juice25g/1oz grated Parmesan2 free-range egg yolks25g/1oz fresh breadcrumbs4 King Edward potatoes, peeled and cut into matchsticksvegetable oil, for deep fryingsea salt and freshly ground black pepper 1.5kg/3lb 5oz whole cooked lobster, cut in half lengthways, meat removed, shells cleaned and reserved 50g/1¾oz butter 2 shallots, finely chopped 125ml/4fl oz white wine 500ml/18fl oz fish stock 250ml/9fl oz double cream 1 tsp Dijon mustard 100g/3½oz chanterelle mushrooms, cleaned 2 tbsp roughly chopped flatleaf parsley squeeze lemon juice 25g/1oz grated Parmesan 2 free-range egg yolks 25g/1oz fresh breadcrumbs 4 King Edward potatoes, peeled and cut into matchsticks vegetable oil, for deep frying sea salt and freshly ground black pepper Method Preheat the grill to its highest setting. Place the lobster shells onto a large baking tray and set aside.Heat half of the butter in a frying pan over a medium heat until foaming. Fry the shallots for 3-4 minutes, until softened.Pour in the wine and bring the mixture to the boil. Simmer until the volume of liquid has reduced by half, then add the stock and continue to simmer until reduced slightly. Add the double cream and mustard and simmer again for 3-4 minutes, until slightly thickened.Meanwhile, heat the remaining butter in a separate frying pan over a medium heat. Add the mushrooms and fry for 2-3 minutes, until just softened. Transfer to a bowl and season well with salt and pepper.When the sauce has reduced, add the mushrooms and lobster meat and stir through. Add the parsley, lemon juice and half of the Parmesan and season again.Whisk in the egg yolks and continue to cook the mixture over a low heat for 1-2 minutes, until just thickened.Divide the lobster meat and sauce between the lobster shells, then sprinkle over the breadcrumbs and remaining Parmesan.Meanwhile, heat the vegetable oil in a deep-fat fryer to 190C. Alternatively, heat the oil in a heavy-based, deep-sided pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous; do no leave unattended.)Carefully lower the chipped potatoes into the hot oil and fry for 4-6 minutes, or until tender and golden-brown. Remove and drain on kitchen paper.Meanwhile, grill the lobster thermidor for 3-4 minutes, or until the topping is crisp and golden-brown.Serve the lobster halves on plates with a pile of matchstick fries alongside. Preheat the grill to its highest setting. Place the lobster shells onto a large baking tray and set aside. Preheat the grill to its highest setting. Place the lobster shells onto a large baking tray and set aside. Heat half of the butter in a frying pan over a medium heat until foaming. Fry the shallots for 3-4 minutes, until softened. Heat half of the butter in a frying pan over a medium heat until foaming. Fry the shallots for 3-4 minutes, until softened. Pour in the wine and bring the mixture to the boil. Simmer until the volume of liquid has reduced by half, then add the stock and continue to simmer until reduced slightly. Add the double cream and mustard and simmer again for 3-4 minutes, until slightly thickened. Pour in the wine and bring the mixture to the boil. Simmer until the volume of liquid has reduced by half, then add the stock and continue to simmer until reduced slightly. Add the double cream and mustard and simmer again for 3-4 minutes, until slightly thickened. Meanwhile, heat the remaining butter in a separate frying pan over a medium heat. Add the mushrooms and fry for 2-3 minutes, until just softened. Transfer to a bowl and season well with salt and pepper. Meanwhile, heat the remaining butter in a separate frying pan over a medium heat. Add the mushrooms and fry for 2-3 minutes, until just softened. Transfer to a bowl and season well with salt and pepper. When the sauce has reduced, add the mushrooms and lobster meat and stir through. Add the parsley, lemon juice and half of the Parmesan and season again. When the sauce has reduced, add the mushrooms and lobster meat and stir through. Add the parsley, lemon juice and half of the Parmesan and season again. Whisk in the egg yolks and continue to cook the mixture over a low heat for 1-2 minutes, until just thickened. Whisk in the egg yolks and continue to cook the mixture over a low heat for 1-2 minutes, until just thickened. Divide the lobster meat and sauce between the lobster shells, then sprinkle over the breadcrumbs and remaining Parmesan. Divide the lobster meat and sauce between the lobster shells, then sprinkle over the breadcrumbs and remaining Parmesan. Meanwhile, heat the vegetable oil in a deep-fat fryer to 190C. Alternatively, heat the oil in a heavy-based, deep-sided pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous; do no leave unattended.) Meanwhile, heat the vegetable oil in a deep-fat fryer to 190C. Alternatively, heat the oil in a heavy-based, deep-sided pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous; do no leave unattended.) Carefully lower the chipped potatoes into the hot oil and fry for 4-6 minutes, or until tender and golden-brown. Remove and drain on kitchen paper. Carefully lower the chipped potatoes into the hot oil and fry for 4-6 minutes, or until tender and golden-brown. Remove and drain on kitchen paper. Meanwhile, grill the lobster thermidor for 3-4 minutes, or until the topping is crisp and golden-brown. Meanwhile, grill the lobster thermidor for 3-4 minutes, or until the topping is crisp and golden-brown. Serve the lobster halves on plates with a pile of matchstick fries alongside. Serve the lobster halves on plates with a pile of matchstick fries alongside. | {
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"title": "James Martin's lobster thermidor recipe",
"content": "An average of 4.4 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/images/ic/832xn/p03bq11r.jpg Treat yourself and a loved one to luxurious lobster thermidor served with matchstick fries. 1.5kg/3lb 5oz whole cooked lobster, cut in half lengthways, meat removed, shells cleaned and reserved50g/1¾oz butter2 shallots, finely chopped125ml/4fl oz white wine500ml/18fl oz fish stock250ml/9fl oz double cream1 tsp Dijon mustard100g/3½oz chanterelle mushrooms, cleaned2 tbsp roughly chopped flatleaf parsleysqueeze lemon juice25g/1oz grated Parmesan2 free-range egg yolks25g/1oz fresh breadcrumbs4 King Edward potatoes, peeled and cut into matchsticksvegetable oil, for deep fryingsea salt and freshly ground black pepper 1.5kg/3lb 5oz whole cooked lobster, cut in half lengthways, meat removed, shells cleaned and reserved 50g/1¾oz butter 2 shallots, finely chopped 125ml/4fl oz white wine 500ml/18fl oz fish stock 250ml/9fl oz double cream 1 tsp Dijon mustard 100g/3½oz chanterelle mushrooms, cleaned 2 tbsp roughly chopped flatleaf parsley squeeze lemon juice 25g/1oz grated Parmesan 2 free-range egg yolks 25g/1oz fresh breadcrumbs 4 King Edward potatoes, peeled and cut into matchsticks vegetable oil, for deep frying sea salt and freshly ground black pepper Method Preheat the grill to its highest setting. Place the lobster shells onto a large baking tray and set aside.Heat half of the butter in a frying pan over a medium heat until foaming. Fry the shallots for 3-4 minutes, until softened.Pour in the wine and bring the mixture to the boil. Simmer until the volume of liquid has reduced by half, then add the stock and continue to simmer until reduced slightly. Add the double cream and mustard and simmer again for 3-4 minutes, until slightly thickened.Meanwhile, heat the remaining butter in a separate frying pan over a medium heat. Add the mushrooms and fry for 2-3 minutes, until just softened. Transfer to a bowl and season well with salt and pepper.When the sauce has reduced, add the mushrooms and lobster meat and stir through. Add the parsley, lemon juice and half of the Parmesan and season again.Whisk in the egg yolks and continue to cook the mixture over a low heat for 1-2 minutes, until just thickened.Divide the lobster meat and sauce between the lobster shells, then sprinkle over the breadcrumbs and remaining Parmesan.Meanwhile, heat the vegetable oil in a deep-fat fryer to 190C. Alternatively, heat the oil in a heavy-based, deep-sided pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous; do no leave unattended.)Carefully lower the chipped potatoes into the hot oil and fry for 4-6 minutes, or until tender and golden-brown. Remove and drain on kitchen paper.Meanwhile, grill the lobster thermidor for 3-4 minutes, or until the topping is crisp and golden-brown.Serve the lobster halves on plates with a pile of matchstick fries alongside. Preheat the grill to its highest setting. Place the lobster shells onto a large baking tray and set aside. Preheat the grill to its highest setting. Place the lobster shells onto a large baking tray and set aside. Heat half of the butter in a frying pan over a medium heat until foaming. Fry the shallots for 3-4 minutes, until softened. Heat half of the butter in a frying pan over a medium heat until foaming. Fry the shallots for 3-4 minutes, until softened. Pour in the wine and bring the mixture to the boil. Simmer until the volume of liquid has reduced by half, then add the stock and continue to simmer until reduced slightly. Add the double cream and mustard and simmer again for 3-4 minutes, until slightly thickened. Pour in the wine and bring the mixture to the boil. Simmer until the volume of liquid has reduced by half, then add the stock and continue to simmer until reduced slightly. Add the double cream and mustard and simmer again for 3-4 minutes, until slightly thickened. Meanwhile, heat the remaining butter in a separate frying pan over a medium heat. Add the mushrooms and fry for 2-3 minutes, until just softened. Transfer to a bowl and season well with salt and pepper. Meanwhile, heat the remaining butter in a separate frying pan over a medium heat. Add the mushrooms and fry for 2-3 minutes, until just softened. Transfer to a bowl and season well with salt and pepper. When the sauce has reduced, add the mushrooms and lobster meat and stir through. Add the parsley, lemon juice and half of the Parmesan and season again. When the sauce has reduced, add the mushrooms and lobster meat and stir through. Add the parsley, lemon juice and half of the Parmesan and season again. Whisk in the egg yolks and continue to cook the mixture over a low heat for 1-2 minutes, until just thickened. Whisk in the egg yolks and continue to cook the mixture over a low heat for 1-2 minutes, until just thickened. Divide the lobster meat and sauce between the lobster shells, then sprinkle over the breadcrumbs and remaining Parmesan. Divide the lobster meat and sauce between the lobster shells, then sprinkle over the breadcrumbs and remaining Parmesan. Meanwhile, heat the vegetable oil in a deep-fat fryer to 190C. Alternatively, heat the oil in a heavy-based, deep-sided pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous; do no leave unattended.) Meanwhile, heat the vegetable oil in a deep-fat fryer to 190C. Alternatively, heat the oil in a heavy-based, deep-sided pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous; do no leave unattended.) Carefully lower the chipped potatoes into the hot oil and fry for 4-6 minutes, or until tender and golden-brown. Remove and drain on kitchen paper. Carefully lower the chipped potatoes into the hot oil and fry for 4-6 minutes, or until tender and golden-brown. Remove and drain on kitchen paper. Meanwhile, grill the lobster thermidor for 3-4 minutes, or until the topping is crisp and golden-brown. Meanwhile, grill the lobster thermidor for 3-4 minutes, or until the topping is crisp and golden-brown. Serve the lobster halves on plates with a pile of matchstick fries alongside. Serve the lobster halves on plates with a pile of matchstick fries alongside."
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} | 23cae1f5bdd0b16234115da68d80e1e544fedd5f6da35fbce10edbb67b60e1e5 | Stuffed tomatoes with tomato sauce recipe
An average of 4.0 out of 5 stars from 6 ratings Tomatoes stuffed with pork, herbs and cheese and served with a rich tomato sauce. 80-100ml/3-3½fl oz olive oil1 white onion, finely chopped 2 garlic cloves, crushed and sliced2 tbsp tomato purée (if the tomatoes are not very ripe)1kg/2lb 3oz ripe plum tomatoes, roughly chopped4 pinches salt2 pinches freshly ground black pepper3 pinches sugar (optional)3 fresh basil leaves 80-100ml/3-3½fl oz olive oil 1 white onion, finely chopped 2 garlic cloves, crushed and sliced 2 tbsp tomato purée (if the tomatoes are not very ripe) 1kg/2lb 3oz ripe plum tomatoes, roughly chopped 4 pinches salt 2 pinches freshly ground black pepper 3 pinches sugar (optional) 3 fresh basil leaves 4 x 200g/7oz ripe tomatoes (preferably marmande or beef, organic if possible)200g/7oz minced pork60g/2oz fresh breadcrumbs1 free-range egg yolk1 small shallot, finely chopped2 garlic cloves, crushed2 tbsp roughly chopped fresh flatleaf parsley1 sprig fresh tarragon, leaves picked, roughly chopped1 tbsp olive oil, plus extra for brushing and drizzling60g/2oz Comté cheese, gratedsalt and freshly ground black pepper 4 x 200g/7oz ripe tomatoes (preferably marmande or beef, organic if possible) 200g/7oz minced pork 60g/2oz fresh breadcrumbs 1 free-range egg yolk 1 small shallot, finely chopped 2 garlic cloves, crushed 2 tbsp roughly chopped fresh flatleaf parsley 1 sprig fresh tarragon, leaves picked, roughly chopped 1 tbsp olive oil, plus extra for brushing and drizzling 60g/2oz Comté cheese, grated salt and freshly ground black pepper Method For the tomato sauce, heat the olive oil in a pan over a medium heat and gently fry the onion and garlic for 3-4 minutes, or until softened but not coloured. Stir in the tomato purée, if using, and cook for one minute before adding the chopped tomatoes. Season to taste with the salt and freshly ground black pepper. Bring to a simmer, then cover with a lid and cook over a low heat for a further 20 minutes. Taste again and correct the seasoning if needed, adding the sugar if necessary. Stir in the basil.Pass the sauce through a mouli or fine sieve into a pan and set aside until needed.Preheat the oven to 180C/350F/Gas 4.For the stuffed tomatoes, trim the bases of the tomatoes so they sit flat on the work surface. Slice off the top third of the tomatoes and reserve (this will serve as the 'lid' for the stuffed tomatoes).With a spoon, scoop out the pulp and juices of the tomatoes into a bowl. Add the juices and pulp to the pan with the tomato sauce. Mix all of the remaining stuffed tomato ingredients, except the Comté cheese, together in a bowl until well combined. Stir in half of the cheese.Season the insides of the tomatoes with a pinch of salt and freshly ground black pepper. Divide the pork stuffing into four equal portions and roll each into a ball big enough to fit inside the tomatoes. Place the stuffing into the tomatoes, then sprinkle over the remaining cheese. Top each stuffed tomato with the reserved tomato 'lids'. Brush a baking dish with a little olive oil then place the tomatoes on top. Drizzle with some more olive oil and cook in the oven for 25 minutes, or until the tomatoes are tender and the stuffing is cooked through. To serve, reheat the tomato sauce and pour into the baking dish with the stuffed tomatoes. Alternatively, pour the sauce into individual serving dishes and top each with a stuffed tomato. For the tomato sauce, heat the olive oil in a pan over a medium heat and gently fry the onion and garlic for 3-4 minutes, or until softened but not coloured. For the tomato sauce, heat the olive oil in a pan over a medium heat and gently fry the onion and garlic for 3-4 minutes, or until softened but not coloured. Stir in the tomato purée, if using, and cook for one minute before adding the chopped tomatoes. Season to taste with the salt and freshly ground black pepper. Stir in the tomato purée, if using, and cook for one minute before adding the chopped tomatoes. Season to taste with the salt and freshly ground black pepper. Bring to a simmer, then cover with a lid and cook over a low heat for a further 20 minutes. Taste again and correct the seasoning if needed, adding the sugar if necessary. Stir in the basil. Bring to a simmer, then cover with a lid and cook over a low heat for a further 20 minutes. Taste again and correct the seasoning if needed, adding the sugar if necessary. Stir in the basil. Pass the sauce through a mouli or fine sieve into a pan and set aside until needed. Pass the sauce through a mouli or fine sieve into a pan and set aside until needed. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. For the stuffed tomatoes, trim the bases of the tomatoes so they sit flat on the work surface. Slice off the top third of the tomatoes and reserve (this will serve as the 'lid' for the stuffed tomatoes). For the stuffed tomatoes, trim the bases of the tomatoes so they sit flat on the work surface. Slice off the top third of the tomatoes and reserve (this will serve as the 'lid' for the stuffed tomatoes). With a spoon, scoop out the pulp and juices of the tomatoes into a bowl. Add the juices and pulp to the pan with the tomato sauce. With a spoon, scoop out the pulp and juices of the tomatoes into a bowl. Add the juices and pulp to the pan with the tomato sauce. Mix all of the remaining stuffed tomato ingredients, except the Comté cheese, together in a bowl until well combined. Stir in half of the cheese. Mix all of the remaining stuffed tomato ingredients, except the Comté cheese, together in a bowl until well combined. Stir in half of the cheese. Season the insides of the tomatoes with a pinch of salt and freshly ground black pepper. Season the insides of the tomatoes with a pinch of salt and freshly ground black pepper. Divide the pork stuffing into four equal portions and roll each into a ball big enough to fit inside the tomatoes. Place the stuffing into the tomatoes, then sprinkle over the remaining cheese. Top each stuffed tomato with the reserved tomato 'lids'. Divide the pork stuffing into four equal portions and roll each into a ball big enough to fit inside the tomatoes. Place the stuffing into the tomatoes, then sprinkle over the remaining cheese. Top each stuffed tomato with the reserved tomato 'lids'. Brush a baking dish with a little olive oil then place the tomatoes on top. Drizzle with some more olive oil and cook in the oven for 25 minutes, or until the tomatoes are tender and the stuffing is cooked through. Brush a baking dish with a little olive oil then place the tomatoes on top. Drizzle with some more olive oil and cook in the oven for 25 minutes, or until the tomatoes are tender and the stuffing is cooked through. To serve, reheat the tomato sauce and pour into the baking dish with the stuffed tomatoes. Alternatively, pour the sauce into individual serving dishes and top each with a stuffed tomato. To serve, reheat the tomato sauce and pour into the baking dish with the stuffed tomatoes. Alternatively, pour the sauce into individual serving dishes and top each with a stuffed tomato. | {
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"title": "Stuffed tomatoes with tomato sauce recipe",
"content": "An average of 4.0 out of 5 stars from 6 ratings Tomatoes stuffed with pork, herbs and cheese and served with a rich tomato sauce. 80-100ml/3-3½fl oz olive oil1 white onion, finely chopped 2 garlic cloves, crushed and sliced2 tbsp tomato purée (if the tomatoes are not very ripe)1kg/2lb 3oz ripe plum tomatoes, roughly chopped4 pinches salt2 pinches freshly ground black pepper3 pinches sugar (optional)3 fresh basil leaves 80-100ml/3-3½fl oz olive oil 1 white onion, finely chopped 2 garlic cloves, crushed and sliced 2 tbsp tomato purée (if the tomatoes are not very ripe) 1kg/2lb 3oz ripe plum tomatoes, roughly chopped 4 pinches salt 2 pinches freshly ground black pepper 3 pinches sugar (optional) 3 fresh basil leaves 4 x 200g/7oz ripe tomatoes (preferably marmande or beef, organic if possible)200g/7oz minced pork60g/2oz fresh breadcrumbs1 free-range egg yolk1 small shallot, finely chopped2 garlic cloves, crushed2 tbsp roughly chopped fresh flatleaf parsley1 sprig fresh tarragon, leaves picked, roughly chopped1 tbsp olive oil, plus extra for brushing and drizzling60g/2oz Comté cheese, gratedsalt and freshly ground black pepper 4 x 200g/7oz ripe tomatoes (preferably marmande or beef, organic if possible) 200g/7oz minced pork 60g/2oz fresh breadcrumbs 1 free-range egg yolk 1 small shallot, finely chopped 2 garlic cloves, crushed 2 tbsp roughly chopped fresh flatleaf parsley 1 sprig fresh tarragon, leaves picked, roughly chopped 1 tbsp olive oil, plus extra for brushing and drizzling 60g/2oz Comté cheese, grated salt and freshly ground black pepper Method For the tomato sauce, heat the olive oil in a pan over a medium heat and gently fry the onion and garlic for 3-4 minutes, or until softened but not coloured. Stir in the tomato purée, if using, and cook for one minute before adding the chopped tomatoes. Season to taste with the salt and freshly ground black pepper. Bring to a simmer, then cover with a lid and cook over a low heat for a further 20 minutes. Taste again and correct the seasoning if needed, adding the sugar if necessary. Stir in the basil.Pass the sauce through a mouli or fine sieve into a pan and set aside until needed.Preheat the oven to 180C/350F/Gas 4.For the stuffed tomatoes, trim the bases of the tomatoes so they sit flat on the work surface. Slice off the top third of the tomatoes and reserve (this will serve as the 'lid' for the stuffed tomatoes).With a spoon, scoop out the pulp and juices of the tomatoes into a bowl. Add the juices and pulp to the pan with the tomato sauce. Mix all of the remaining stuffed tomato ingredients, except the Comté cheese, together in a bowl until well combined. Stir in half of the cheese.Season the insides of the tomatoes with a pinch of salt and freshly ground black pepper. Divide the pork stuffing into four equal portions and roll each into a ball big enough to fit inside the tomatoes. Place the stuffing into the tomatoes, then sprinkle over the remaining cheese. Top each stuffed tomato with the reserved tomato 'lids'. Brush a baking dish with a little olive oil then place the tomatoes on top. Drizzle with some more olive oil and cook in the oven for 25 minutes, or until the tomatoes are tender and the stuffing is cooked through. To serve, reheat the tomato sauce and pour into the baking dish with the stuffed tomatoes. Alternatively, pour the sauce into individual serving dishes and top each with a stuffed tomato. For the tomato sauce, heat the olive oil in a pan over a medium heat and gently fry the onion and garlic for 3-4 minutes, or until softened but not coloured. For the tomato sauce, heat the olive oil in a pan over a medium heat and gently fry the onion and garlic for 3-4 minutes, or until softened but not coloured. Stir in the tomato purée, if using, and cook for one minute before adding the chopped tomatoes. Season to taste with the salt and freshly ground black pepper. Stir in the tomato purée, if using, and cook for one minute before adding the chopped tomatoes. Season to taste with the salt and freshly ground black pepper. Bring to a simmer, then cover with a lid and cook over a low heat for a further 20 minutes. Taste again and correct the seasoning if needed, adding the sugar if necessary. Stir in the basil. Bring to a simmer, then cover with a lid and cook over a low heat for a further 20 minutes. Taste again and correct the seasoning if needed, adding the sugar if necessary. Stir in the basil. Pass the sauce through a mouli or fine sieve into a pan and set aside until needed. Pass the sauce through a mouli or fine sieve into a pan and set aside until needed. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. For the stuffed tomatoes, trim the bases of the tomatoes so they sit flat on the work surface. Slice off the top third of the tomatoes and reserve (this will serve as the 'lid' for the stuffed tomatoes). For the stuffed tomatoes, trim the bases of the tomatoes so they sit flat on the work surface. Slice off the top third of the tomatoes and reserve (this will serve as the 'lid' for the stuffed tomatoes). With a spoon, scoop out the pulp and juices of the tomatoes into a bowl. Add the juices and pulp to the pan with the tomato sauce. With a spoon, scoop out the pulp and juices of the tomatoes into a bowl. Add the juices and pulp to the pan with the tomato sauce. Mix all of the remaining stuffed tomato ingredients, except the Comté cheese, together in a bowl until well combined. Stir in half of the cheese. Mix all of the remaining stuffed tomato ingredients, except the Comté cheese, together in a bowl until well combined. Stir in half of the cheese. Season the insides of the tomatoes with a pinch of salt and freshly ground black pepper. Season the insides of the tomatoes with a pinch of salt and freshly ground black pepper. Divide the pork stuffing into four equal portions and roll each into a ball big enough to fit inside the tomatoes. Place the stuffing into the tomatoes, then sprinkle over the remaining cheese. Top each stuffed tomato with the reserved tomato 'lids'. Divide the pork stuffing into four equal portions and roll each into a ball big enough to fit inside the tomatoes. Place the stuffing into the tomatoes, then sprinkle over the remaining cheese. Top each stuffed tomato with the reserved tomato 'lids'. Brush a baking dish with a little olive oil then place the tomatoes on top. Drizzle with some more olive oil and cook in the oven for 25 minutes, or until the tomatoes are tender and the stuffing is cooked through. Brush a baking dish with a little olive oil then place the tomatoes on top. Drizzle with some more olive oil and cook in the oven for 25 minutes, or until the tomatoes are tender and the stuffing is cooked through. To serve, reheat the tomato sauce and pour into the baking dish with the stuffed tomatoes. Alternatively, pour the sauce into individual serving dishes and top each with a stuffed tomato. To serve, reheat the tomato sauce and pour into the baking dish with the stuffed tomatoes. Alternatively, pour the sauce into individual serving dishes and top each with a stuffed tomato."
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} | 89d3169f0530d26b25686ac2b7f40720a9ad21e04bbfcb3894489036f9743b87 | Baked pork spare rib chops with pears, potatoes, onions and Roquefort butter recipe
An average of 4.3 out of 5 stars from 6 ratings 75g/3oz butter, at room temperature 50g/2oz Roquefort cheese, crumbled 75g/3oz butter, at room temperature 50g/2oz Roquefort cheese, crumbled 500g/1lb 2oz waxy potatoes, cut into 2mm thick slices 8 sprigs fresh thyme 6 tbsp olive oil salt and freshly ground black pepper2 red onions, peeled, cut into 8 wedges each 6 small Conference pears, halved and cored 4 x 225g/8oz spare rib chops 50g/2oz soft dark brown sugar 500g/1lb 2oz waxy potatoes, cut into 2mm thick slices 8 sprigs fresh thyme 6 tbsp olive oil salt and freshly ground black pepper 2 red onions, peeled, cut into 8 wedges each 6 small Conference pears, halved and cored 4 x 225g/8oz spare rib chops 50g/2oz soft dark brown sugar 110g/4oz watercress, picked 110g/4oz chicory, leaves separated 110g/4oz walnuts out of their shells, toasted 1½ tbsp red wine vinegar ½ tsp crème de cassis (optional)2 tbsp olive oil 6 tbsp walnut oil 110g/4oz watercress, picked 110g/4oz chicory, leaves separated 110g/4oz walnuts out of their shells, toasted 1½ tbsp red wine vinegar ½ tsp crème de cassis (optional) 2 tbsp olive oil 6 tbsp walnut oil Method For the Roquefort butter, place the butter and Roquefort into a bowl and mash together with a wooden spoon. Chill in the freezer for ten minutes, then spoon onto a sheet of clingfilm and roll up into a sausage shape, twisting up the ends to seal. Place into the fridge to chill for one hour, or until firm. Preheat the oven to 200C/390F/Gas 6.For the pork spare rib chops, place the potato slices into a roasting tin with the thyme and drizzle over half the olive oil. Season well with salt and freshly ground black pepper. Toss well to coat, then place the onions, pears (cut-side down) and pork chops on top. Drizzle over the remaining oil, season again with salt and freshly ground black pepper, then toss lightly to coat in the oil.Place into the oven to cook for 15 minutes, or until the pork is lightly golden. Reduce the oven heat to 190C/375F/Gas 5, then remove the tin from the oven.Turn the chops over and turn over the pears so that they are cut-side up. Sprinkle the pears with the brown sugar, then return the tin to the oven. Roast for another 30-40 minutes, or until the pork is golden-brown and cooked through, the pears caramelised and the potatoes tender.For the salad, place the watercress, chicory and walnuts into a bowl. In a smaller bowl, whisk together the vinegar, cassis and oils, then season with salt and freshly ground black pepper. Drizzle the dressing over the salad, then toss well to coat. To serve, spoon the pork chops, potatoes and pears onto four plates and place the salad alongside. Slice a knob of Roquefort butter and place over the top of the pork to melt. For the Roquefort butter, place the butter and Roquefort into a bowl and mash together with a wooden spoon. Chill in the freezer for ten minutes, then spoon onto a sheet of clingfilm and roll up into a sausage shape, twisting up the ends to seal. Place into the fridge to chill for one hour, or until firm. For the Roquefort butter, place the butter and Roquefort into a bowl and mash together with a wooden spoon. Chill in the freezer for ten minutes, then spoon onto a sheet of clingfilm and roll up into a sausage shape, twisting up the ends to seal. Place into the fridge to chill for one hour, or until firm. Preheat the oven to 200C/390F/Gas 6. Preheat the oven to 200C/390F/Gas 6. For the pork spare rib chops, place the potato slices into a roasting tin with the thyme and drizzle over half the olive oil. Season well with salt and freshly ground black pepper. Toss well to coat, then place the onions, pears (cut-side down) and pork chops on top. For the pork spare rib chops, place the potato slices into a roasting tin with the thyme and drizzle over half the olive oil. Season well with salt and freshly ground black pepper. Toss well to coat, then place the onions, pears (cut-side down) and pork chops on top. Drizzle over the remaining oil, season again with salt and freshly ground black pepper, then toss lightly to coat in the oil. Drizzle over the remaining oil, season again with salt and freshly ground black pepper, then toss lightly to coat in the oil. Place into the oven to cook for 15 minutes, or until the pork is lightly golden. Reduce the oven heat to 190C/375F/Gas 5, then remove the tin from the oven. Place into the oven to cook for 15 minutes, or until the pork is lightly golden. Reduce the oven heat to 190C/375F/Gas 5, then remove the tin from the oven. Turn the chops over and turn over the pears so that they are cut-side up. Sprinkle the pears with the brown sugar, then return the tin to the oven. Roast for another 30-40 minutes, or until the pork is golden-brown and cooked through, the pears caramelised and the potatoes tender. Turn the chops over and turn over the pears so that they are cut-side up. Sprinkle the pears with the brown sugar, then return the tin to the oven. Roast for another 30-40 minutes, or until the pork is golden-brown and cooked through, the pears caramelised and the potatoes tender. For the salad, place the watercress, chicory and walnuts into a bowl. In a smaller bowl, whisk together the vinegar, cassis and oils, then season with salt and freshly ground black pepper. Drizzle the dressing over the salad, then toss well to coat. For the salad, place the watercress, chicory and walnuts into a bowl. In a smaller bowl, whisk together the vinegar, cassis and oils, then season with salt and freshly ground black pepper. Drizzle the dressing over the salad, then toss well to coat. To serve, spoon the pork chops, potatoes and pears onto four plates and place the salad alongside. Slice a knob of Roquefort butter and place over the top of the pork to melt. To serve, spoon the pork chops, potatoes and pears onto four plates and place the salad alongside. Slice a knob of Roquefort butter and place over the top of the pork to melt. | {
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"title": "Baked pork spare rib chops with pears, potatoes, onions and Roquefort butter recipe",
"content": "An average of 4.3 out of 5 stars from 6 ratings 75g/3oz butter, at room temperature 50g/2oz Roquefort cheese, crumbled 75g/3oz butter, at room temperature 50g/2oz Roquefort cheese, crumbled 500g/1lb 2oz waxy potatoes, cut into 2mm thick slices 8 sprigs fresh thyme 6 tbsp olive oil salt and freshly ground black pepper2 red onions, peeled, cut into 8 wedges each 6 small Conference pears, halved and cored 4 x 225g/8oz spare rib chops 50g/2oz soft dark brown sugar 500g/1lb 2oz waxy potatoes, cut into 2mm thick slices 8 sprigs fresh thyme 6 tbsp olive oil salt and freshly ground black pepper 2 red onions, peeled, cut into 8 wedges each 6 small Conference pears, halved and cored 4 x 225g/8oz spare rib chops 50g/2oz soft dark brown sugar 110g/4oz watercress, picked 110g/4oz chicory, leaves separated 110g/4oz walnuts out of their shells, toasted 1½ tbsp red wine vinegar ½ tsp crème de cassis (optional)2 tbsp olive oil 6 tbsp walnut oil 110g/4oz watercress, picked 110g/4oz chicory, leaves separated 110g/4oz walnuts out of their shells, toasted 1½ tbsp red wine vinegar ½ tsp crème de cassis (optional) 2 tbsp olive oil 6 tbsp walnut oil Method For the Roquefort butter, place the butter and Roquefort into a bowl and mash together with a wooden spoon. Chill in the freezer for ten minutes, then spoon onto a sheet of clingfilm and roll up into a sausage shape, twisting up the ends to seal. Place into the fridge to chill for one hour, or until firm. Preheat the oven to 200C/390F/Gas 6.For the pork spare rib chops, place the potato slices into a roasting tin with the thyme and drizzle over half the olive oil. Season well with salt and freshly ground black pepper. Toss well to coat, then place the onions, pears (cut-side down) and pork chops on top. Drizzle over the remaining oil, season again with salt and freshly ground black pepper, then toss lightly to coat in the oil.Place into the oven to cook for 15 minutes, or until the pork is lightly golden. Reduce the oven heat to 190C/375F/Gas 5, then remove the tin from the oven.Turn the chops over and turn over the pears so that they are cut-side up. Sprinkle the pears with the brown sugar, then return the tin to the oven. Roast for another 30-40 minutes, or until the pork is golden-brown and cooked through, the pears caramelised and the potatoes tender.For the salad, place the watercress, chicory and walnuts into a bowl. In a smaller bowl, whisk together the vinegar, cassis and oils, then season with salt and freshly ground black pepper. Drizzle the dressing over the salad, then toss well to coat. To serve, spoon the pork chops, potatoes and pears onto four plates and place the salad alongside. Slice a knob of Roquefort butter and place over the top of the pork to melt. For the Roquefort butter, place the butter and Roquefort into a bowl and mash together with a wooden spoon. Chill in the freezer for ten minutes, then spoon onto a sheet of clingfilm and roll up into a sausage shape, twisting up the ends to seal. Place into the fridge to chill for one hour, or until firm. For the Roquefort butter, place the butter and Roquefort into a bowl and mash together with a wooden spoon. Chill in the freezer for ten minutes, then spoon onto a sheet of clingfilm and roll up into a sausage shape, twisting up the ends to seal. Place into the fridge to chill for one hour, or until firm. Preheat the oven to 200C/390F/Gas 6. Preheat the oven to 200C/390F/Gas 6. For the pork spare rib chops, place the potato slices into a roasting tin with the thyme and drizzle over half the olive oil. Season well with salt and freshly ground black pepper. Toss well to coat, then place the onions, pears (cut-side down) and pork chops on top. For the pork spare rib chops, place the potato slices into a roasting tin with the thyme and drizzle over half the olive oil. Season well with salt and freshly ground black pepper. Toss well to coat, then place the onions, pears (cut-side down) and pork chops on top. Drizzle over the remaining oil, season again with salt and freshly ground black pepper, then toss lightly to coat in the oil. Drizzle over the remaining oil, season again with salt and freshly ground black pepper, then toss lightly to coat in the oil. Place into the oven to cook for 15 minutes, or until the pork is lightly golden. Reduce the oven heat to 190C/375F/Gas 5, then remove the tin from the oven. Place into the oven to cook for 15 minutes, or until the pork is lightly golden. Reduce the oven heat to 190C/375F/Gas 5, then remove the tin from the oven. Turn the chops over and turn over the pears so that they are cut-side up. Sprinkle the pears with the brown sugar, then return the tin to the oven. Roast for another 30-40 minutes, or until the pork is golden-brown and cooked through, the pears caramelised and the potatoes tender. Turn the chops over and turn over the pears so that they are cut-side up. Sprinkle the pears with the brown sugar, then return the tin to the oven. Roast for another 30-40 minutes, or until the pork is golden-brown and cooked through, the pears caramelised and the potatoes tender. For the salad, place the watercress, chicory and walnuts into a bowl. In a smaller bowl, whisk together the vinegar, cassis and oils, then season with salt and freshly ground black pepper. Drizzle the dressing over the salad, then toss well to coat. For the salad, place the watercress, chicory and walnuts into a bowl. In a smaller bowl, whisk together the vinegar, cassis and oils, then season with salt and freshly ground black pepper. Drizzle the dressing over the salad, then toss well to coat. To serve, spoon the pork chops, potatoes and pears onto four plates and place the salad alongside. Slice a knob of Roquefort butter and place over the top of the pork to melt. To serve, spoon the pork chops, potatoes and pears onto four plates and place the salad alongside. Slice a knob of Roquefort butter and place over the top of the pork to melt."
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} | 1414dd5c10d7c0693b810f7e88b9edb2223cc4878fa98ccfa75316d166d5c09b | Stuffed loin of pork wrapped with pancetta with parsnip purée recipe
Preheat the oven to 200C/400F/Gas 6.Place the pork, flesh side up, onto a chopping board with the belly flap away from you. Using a sharp knife make an incision into the pork halfway down, running parallel to the board, cutting almost all the way through. Open this pocket in the pork loin and season inside with salt and freshly ground black pepper. Place the fresh herbs into a bowl with the lemon zest and the olive oil and mix well.Rub the herb mixture onto the pork quite forcefully, then sprinkle over the breadcrumbs - this will help to distribute the flavours evenly. Roll up the pork loin tightly and leave to sit for 20 minutes.Cut a piece of aluminium foil large enough to wrap the pork and lay flat. Place the slices of pancetta evenly across the foil, overlapping slightly. Place the pork on top and roll up the foil, pancetta and pork loin. Twist the ends so the parcel is very tight like a sausage.Heat a large roasting tray over a high heat until hot, then add the vegetable oil. Place the foil parcel into the tray and cook, turning every two minutes, so all parts of the parcel have made contact with the hot oil - this will colour the outside of the meat. Transfer to the oven and roast for 1-1½ hours, or until completely cooked through. To test it is cooked, insert a metal skewer through the foil and into the centre of the meat - if the juice runs clear when the skewer is removed the pork is cooked. Remove from the oven and leave to rest for five minutes, then gently unwrap and cut into slices.For the parsnip purée, place the parsnips and potatoes into a saucepan with the milk. Add enough water to just cover the vegetables, season well with salt and freshly ground black pepper and bring to the boil. Reduce the heat and simmer for 20 minutes, or until the potatoes and parsnips have become soft.Drain most of the liquid off from the pan and add the butter and crème fraîche. Using a stick blender or a food processor, blend the parsnips and potato mixture until smooth, then season, to taste, with salt and freshly ground black pepper.To serve, place a couple of slices of the pork onto warm plates with a spoonful of the parsnip purée on each. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Place the pork, flesh side up, onto a chopping board with the belly flap away from you. Using a sharp knife make an incision into the pork halfway down, running parallel to the board, cutting almost all the way through. Open this pocket in the pork loin and season inside with salt and freshly ground black pepper. Place the pork, flesh side up, onto a chopping board with the belly flap away from you. Using a sharp knife make an incision into the pork halfway down, running parallel to the board, cutting almost all the way through. Open this pocket in the pork loin and season inside with salt and freshly ground black pepper. Place the fresh herbs into a bowl with the lemon zest and the olive oil and mix well. Place the fresh herbs into a bowl with the lemon zest and the olive oil and mix well. Rub the herb mixture onto the pork quite forcefully, then sprinkle over the breadcrumbs - this will help to distribute the flavours evenly. Rub the herb mixture onto the pork quite forcefully, then sprinkle over the breadcrumbs - this will help to distribute the flavours evenly. Roll up the pork loin tightly and leave to sit for 20 minutes. Roll up the pork loin tightly and leave to sit for 20 minutes. Cut a piece of aluminium foil large enough to wrap the pork and lay flat. Place the slices of pancetta evenly across the foil, overlapping slightly. Place the pork on top and roll up the foil, pancetta and pork loin. Twist the ends so the parcel is very tight like a sausage. Cut a piece of aluminium foil large enough to wrap the pork and lay flat. Place the slices of pancetta evenly across the foil, overlapping slightly. Place the pork on top and roll up the foil, pancetta and pork loin. Twist the ends so the parcel is very tight like a sausage. Heat a large roasting tray over a high heat until hot, then add the vegetable oil. Place the foil parcel into the tray and cook, turning every two minutes, so all parts of the parcel have made contact with the hot oil - this will colour the outside of the meat. Heat a large roasting tray over a high heat until hot, then add the vegetable oil. Place the foil parcel into the tray and cook, turning every two minutes, so all parts of the parcel have made contact with the hot oil - this will colour the outside of the meat. Transfer to the oven and roast for 1-1½ hours, or until completely cooked through. To test it is cooked, insert a metal skewer through the foil and into the centre of the meat - if the juice runs clear when the skewer is removed the pork is cooked. Remove from the oven and leave to rest for five minutes, then gently unwrap and cut into slices. Transfer to the oven and roast for 1-1½ hours, or until completely cooked through. To test it is cooked, insert a metal skewer through the foil and into the centre of the meat - if the juice runs clear when the skewer is removed the pork is cooked. Remove from the oven and leave to rest for five minutes, then gently unwrap and cut into slices. For the parsnip purée, place the parsnips and potatoes into a saucepan with the milk. Add enough water to just cover the vegetables, season well with salt and freshly ground black pepper and bring to the boil. Reduce the heat and simmer for 20 minutes, or until the potatoes and parsnips have become soft. For the parsnip purée, place the parsnips and potatoes into a saucepan with the milk. Add enough water to just cover the vegetables, season well with salt and freshly ground black pepper and bring to the boil. Reduce the heat and simmer for 20 minutes, or until the potatoes and parsnips have become soft. Drain most of the liquid off from the pan and add the butter and crème fraîche. Using a stick blender or a food processor, blend the parsnips and potato mixture until smooth, then season, to taste, with salt and freshly ground black pepper. Drain most of the liquid off from the pan and add the butter and crème fraîche. Using a stick blender or a food processor, blend the parsnips and potato mixture until smooth, then season, to taste, with salt and freshly ground black pepper. To serve, place a couple of slices of the pork onto warm plates with a spoonful of the parsnip purée on each. To serve, place a couple of slices of the pork onto warm plates with a spoonful of the parsnip purée on each. | {
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"title": "Stuffed loin of pork wrapped with pancetta with parsnip purée recipe",
"content": "Preheat the oven to 200C/400F/Gas 6.Place the pork, flesh side up, onto a chopping board with the belly flap away from you. Using a sharp knife make an incision into the pork halfway down, running parallel to the board, cutting almost all the way through. Open this pocket in the pork loin and season inside with salt and freshly ground black pepper. Place the fresh herbs into a bowl with the lemon zest and the olive oil and mix well.Rub the herb mixture onto the pork quite forcefully, then sprinkle over the breadcrumbs - this will help to distribute the flavours evenly. Roll up the pork loin tightly and leave to sit for 20 minutes.Cut a piece of aluminium foil large enough to wrap the pork and lay flat. Place the slices of pancetta evenly across the foil, overlapping slightly. Place the pork on top and roll up the foil, pancetta and pork loin. Twist the ends so the parcel is very tight like a sausage.Heat a large roasting tray over a high heat until hot, then add the vegetable oil. Place the foil parcel into the tray and cook, turning every two minutes, so all parts of the parcel have made contact with the hot oil - this will colour the outside of the meat. Transfer to the oven and roast for 1-1½ hours, or until completely cooked through. To test it is cooked, insert a metal skewer through the foil and into the centre of the meat - if the juice runs clear when the skewer is removed the pork is cooked. Remove from the oven and leave to rest for five minutes, then gently unwrap and cut into slices.For the parsnip purée, place the parsnips and potatoes into a saucepan with the milk. Add enough water to just cover the vegetables, season well with salt and freshly ground black pepper and bring to the boil. Reduce the heat and simmer for 20 minutes, or until the potatoes and parsnips have become soft.Drain most of the liquid off from the pan and add the butter and crème fraîche. Using a stick blender or a food processor, blend the parsnips and potato mixture until smooth, then season, to taste, with salt and freshly ground black pepper.To serve, place a couple of slices of the pork onto warm plates with a spoonful of the parsnip purée on each. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Place the pork, flesh side up, onto a chopping board with the belly flap away from you. Using a sharp knife make an incision into the pork halfway down, running parallel to the board, cutting almost all the way through. Open this pocket in the pork loin and season inside with salt and freshly ground black pepper. Place the pork, flesh side up, onto a chopping board with the belly flap away from you. Using a sharp knife make an incision into the pork halfway down, running parallel to the board, cutting almost all the way through. Open this pocket in the pork loin and season inside with salt and freshly ground black pepper. Place the fresh herbs into a bowl with the lemon zest and the olive oil and mix well. Place the fresh herbs into a bowl with the lemon zest and the olive oil and mix well. Rub the herb mixture onto the pork quite forcefully, then sprinkle over the breadcrumbs - this will help to distribute the flavours evenly. Rub the herb mixture onto the pork quite forcefully, then sprinkle over the breadcrumbs - this will help to distribute the flavours evenly. Roll up the pork loin tightly and leave to sit for 20 minutes. Roll up the pork loin tightly and leave to sit for 20 minutes. Cut a piece of aluminium foil large enough to wrap the pork and lay flat. Place the slices of pancetta evenly across the foil, overlapping slightly. Place the pork on top and roll up the foil, pancetta and pork loin. Twist the ends so the parcel is very tight like a sausage. Cut a piece of aluminium foil large enough to wrap the pork and lay flat. Place the slices of pancetta evenly across the foil, overlapping slightly. Place the pork on top and roll up the foil, pancetta and pork loin. Twist the ends so the parcel is very tight like a sausage. Heat a large roasting tray over a high heat until hot, then add the vegetable oil. Place the foil parcel into the tray and cook, turning every two minutes, so all parts of the parcel have made contact with the hot oil - this will colour the outside of the meat. Heat a large roasting tray over a high heat until hot, then add the vegetable oil. Place the foil parcel into the tray and cook, turning every two minutes, so all parts of the parcel have made contact with the hot oil - this will colour the outside of the meat. Transfer to the oven and roast for 1-1½ hours, or until completely cooked through. To test it is cooked, insert a metal skewer through the foil and into the centre of the meat - if the juice runs clear when the skewer is removed the pork is cooked. Remove from the oven and leave to rest for five minutes, then gently unwrap and cut into slices. Transfer to the oven and roast for 1-1½ hours, or until completely cooked through. To test it is cooked, insert a metal skewer through the foil and into the centre of the meat - if the juice runs clear when the skewer is removed the pork is cooked. Remove from the oven and leave to rest for five minutes, then gently unwrap and cut into slices. For the parsnip purée, place the parsnips and potatoes into a saucepan with the milk. Add enough water to just cover the vegetables, season well with salt and freshly ground black pepper and bring to the boil. Reduce the heat and simmer for 20 minutes, or until the potatoes and parsnips have become soft. For the parsnip purée, place the parsnips and potatoes into a saucepan with the milk. Add enough water to just cover the vegetables, season well with salt and freshly ground black pepper and bring to the boil. Reduce the heat and simmer for 20 minutes, or until the potatoes and parsnips have become soft. Drain most of the liquid off from the pan and add the butter and crème fraîche. Using a stick blender or a food processor, blend the parsnips and potato mixture until smooth, then season, to taste, with salt and freshly ground black pepper. Drain most of the liquid off from the pan and add the butter and crème fraîche. Using a stick blender or a food processor, blend the parsnips and potato mixture until smooth, then season, to taste, with salt and freshly ground black pepper. To serve, place a couple of slices of the pork onto warm plates with a spoonful of the parsnip purée on each. To serve, place a couple of slices of the pork onto warm plates with a spoonful of the parsnip purée on each."
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} | ca224046dbebf347ebfb5c7f7c7f13409c2aa828b3dad59efa98deef6f27b99e | Pigeon breast with red wine gravy, roast leeks and wild mushrooms recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/recipe135_83658_16x9.jpg Pigeon breasts are a delicious introduction to game. Here they're served with wild mushrooms and a rich red wine gravy. 4 garlic cloves, sliced½tsp picked thyme leaves6 black peppercorns, crushed4 tbsp cold-pressed rapeseed oil8 wood pigeon breasts 4 garlic cloves, sliced ½tsp picked thyme leaves 6 black peppercorns, crushed 4 tbsp cold-pressed rapeseed oil 8 wood pigeon breasts 2 tbsp sugar200ml red wine 2 sprigs thyme6 juniper berries, lightly crushed 2 tbsp sugar 200ml red wine 2 sprigs thyme 6 juniper berries, lightly crushed 12 baby leeks, trimmed 1 tbsp butter 12 baby leeks, trimmed 1 tbsp butter handful wood ear mushrooms, sliced15-20 wild brown closed-cup mushrooms, sliced1 garlic clove, finely chopped2 tbsp cold-pressed rapeseed oilsalt and freshly ground pepper handful wood ear mushrooms, sliced 15-20 wild brown closed-cup mushrooms, sliced 1 garlic clove, finely chopped 2 tbsp cold-pressed rapeseed oil salt and freshly ground pepper Method Pre-heat the oven to 220C/425F/Gas 7.Combine the garlic, thyme, black peppercorns and rapeseed oil in a small bowl. Using a sharp knife, score the pigeon breasts' skin lightly and rub in the marinade - leave for at least 20 minutes.To make the gravy, combine the sugar and a few drops of water in a smallish, very clean saucepan and place over a high heat to caramelise. Once the sugar melts and has gone a dark golden brown, pour in the red wine. Add the thyme and the juniper berries. Cook the sauce until it is reduced by two thirds - this will take about 12-15 minutes. Season to taste, strain and keep warm.Place the leeks in a saucepan of boiling, salted water and blanch for 10 seconds. With a pair of tongs, remove the leeks from the boiling water and plunge into a bowl of ice-cold water. When they have cooled, drain the leeks well.Place the leeks in an ovenproof saucepan or baking sheet with a knob of butter. Transfer to the hot oven and cook until tender - this should take about 10-15 minutes.Heat a griddle pan until hot. Season the pigeon breasts with salt and freshly ground pepper and place on the hot griddle pan. Cook for just a few minutes on each side until cooked to your liking, then remove from the heat and set aside in a warm place for at least five minutes.For the mushrooms, heat a small frying pan. When hot, add the rapeseed oil and fry the garlic until golden brown. Add the sliced mushrooms and cook until softened. Be careful - the wood-ear mushrooms can pop and splutter quite ferociously.Serve the pigeon with the leeks, mushrooms, and a drizzle of the red wine gravy. Pre-heat the oven to 220C/425F/Gas 7. Pre-heat the oven to 220C/425F/Gas 7. Combine the garlic, thyme, black peppercorns and rapeseed oil in a small bowl. Using a sharp knife, score the pigeon breasts' skin lightly and rub in the marinade - leave for at least 20 minutes. Combine the garlic, thyme, black peppercorns and rapeseed oil in a small bowl. Using a sharp knife, score the pigeon breasts' skin lightly and rub in the marinade - leave for at least 20 minutes. To make the gravy, combine the sugar and a few drops of water in a smallish, very clean saucepan and place over a high heat to caramelise. Once the sugar melts and has gone a dark golden brown, pour in the red wine. Add the thyme and the juniper berries. Cook the sauce until it is reduced by two thirds - this will take about 12-15 minutes. Season to taste, strain and keep warm. To make the gravy, combine the sugar and a few drops of water in a smallish, very clean saucepan and place over a high heat to caramelise. Once the sugar melts and has gone a dark golden brown, pour in the red wine. Add the thyme and the juniper berries. Cook the sauce until it is reduced by two thirds - this will take about 12-15 minutes. Season to taste, strain and keep warm. Place the leeks in a saucepan of boiling, salted water and blanch for 10 seconds. With a pair of tongs, remove the leeks from the boiling water and plunge into a bowl of ice-cold water. When they have cooled, drain the leeks well. Place the leeks in a saucepan of boiling, salted water and blanch for 10 seconds. With a pair of tongs, remove the leeks from the boiling water and plunge into a bowl of ice-cold water. When they have cooled, drain the leeks well. Place the leeks in an ovenproof saucepan or baking sheet with a knob of butter. Transfer to the hot oven and cook until tender - this should take about 10-15 minutes. Place the leeks in an ovenproof saucepan or baking sheet with a knob of butter. Transfer to the hot oven and cook until tender - this should take about 10-15 minutes. Heat a griddle pan until hot. Season the pigeon breasts with salt and freshly ground pepper and place on the hot griddle pan. Cook for just a few minutes on each side until cooked to your liking, then remove from the heat and set aside in a warm place for at least five minutes. Heat a griddle pan until hot. Season the pigeon breasts with salt and freshly ground pepper and place on the hot griddle pan. Cook for just a few minutes on each side until cooked to your liking, then remove from the heat and set aside in a warm place for at least five minutes. For the mushrooms, heat a small frying pan. When hot, add the rapeseed oil and fry the garlic until golden brown. Add the sliced mushrooms and cook until softened. Be careful - the wood-ear mushrooms can pop and splutter quite ferociously. For the mushrooms, heat a small frying pan. When hot, add the rapeseed oil and fry the garlic until golden brown. Add the sliced mushrooms and cook until softened. Be careful - the wood-ear mushrooms can pop and splutter quite ferociously. Serve the pigeon with the leeks, mushrooms, and a drizzle of the red wine gravy. Serve the pigeon with the leeks, mushrooms, and a drizzle of the red wine gravy. | {
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"title": "Pigeon breast with red wine gravy, roast leeks and wild mushrooms recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/recipe135_83658_16x9.jpg Pigeon breasts are a delicious introduction to game. Here they're served with wild mushrooms and a rich red wine gravy. 4 garlic cloves, sliced½tsp picked thyme leaves6 black peppercorns, crushed4 tbsp cold-pressed rapeseed oil8 wood pigeon breasts 4 garlic cloves, sliced ½tsp picked thyme leaves 6 black peppercorns, crushed 4 tbsp cold-pressed rapeseed oil 8 wood pigeon breasts 2 tbsp sugar200ml red wine 2 sprigs thyme6 juniper berries, lightly crushed 2 tbsp sugar 200ml red wine 2 sprigs thyme 6 juniper berries, lightly crushed 12 baby leeks, trimmed 1 tbsp butter 12 baby leeks, trimmed 1 tbsp butter handful wood ear mushrooms, sliced15-20 wild brown closed-cup mushrooms, sliced1 garlic clove, finely chopped2 tbsp cold-pressed rapeseed oilsalt and freshly ground pepper handful wood ear mushrooms, sliced 15-20 wild brown closed-cup mushrooms, sliced 1 garlic clove, finely chopped 2 tbsp cold-pressed rapeseed oil salt and freshly ground pepper Method Pre-heat the oven to 220C/425F/Gas 7.Combine the garlic, thyme, black peppercorns and rapeseed oil in a small bowl. Using a sharp knife, score the pigeon breasts' skin lightly and rub in the marinade - leave for at least 20 minutes.To make the gravy, combine the sugar and a few drops of water in a smallish, very clean saucepan and place over a high heat to caramelise. Once the sugar melts and has gone a dark golden brown, pour in the red wine. Add the thyme and the juniper berries. Cook the sauce until it is reduced by two thirds - this will take about 12-15 minutes. Season to taste, strain and keep warm.Place the leeks in a saucepan of boiling, salted water and blanch for 10 seconds. With a pair of tongs, remove the leeks from the boiling water and plunge into a bowl of ice-cold water. When they have cooled, drain the leeks well.Place the leeks in an ovenproof saucepan or baking sheet with a knob of butter. Transfer to the hot oven and cook until tender - this should take about 10-15 minutes.Heat a griddle pan until hot. Season the pigeon breasts with salt and freshly ground pepper and place on the hot griddle pan. Cook for just a few minutes on each side until cooked to your liking, then remove from the heat and set aside in a warm place for at least five minutes.For the mushrooms, heat a small frying pan. When hot, add the rapeseed oil and fry the garlic until golden brown. Add the sliced mushrooms and cook until softened. Be careful - the wood-ear mushrooms can pop and splutter quite ferociously.Serve the pigeon with the leeks, mushrooms, and a drizzle of the red wine gravy. Pre-heat the oven to 220C/425F/Gas 7. Pre-heat the oven to 220C/425F/Gas 7. Combine the garlic, thyme, black peppercorns and rapeseed oil in a small bowl. Using a sharp knife, score the pigeon breasts' skin lightly and rub in the marinade - leave for at least 20 minutes. Combine the garlic, thyme, black peppercorns and rapeseed oil in a small bowl. Using a sharp knife, score the pigeon breasts' skin lightly and rub in the marinade - leave for at least 20 minutes. To make the gravy, combine the sugar and a few drops of water in a smallish, very clean saucepan and place over a high heat to caramelise. Once the sugar melts and has gone a dark golden brown, pour in the red wine. Add the thyme and the juniper berries. Cook the sauce until it is reduced by two thirds - this will take about 12-15 minutes. Season to taste, strain and keep warm. To make the gravy, combine the sugar and a few drops of water in a smallish, very clean saucepan and place over a high heat to caramelise. Once the sugar melts and has gone a dark golden brown, pour in the red wine. Add the thyme and the juniper berries. Cook the sauce until it is reduced by two thirds - this will take about 12-15 minutes. Season to taste, strain and keep warm. Place the leeks in a saucepan of boiling, salted water and blanch for 10 seconds. With a pair of tongs, remove the leeks from the boiling water and plunge into a bowl of ice-cold water. When they have cooled, drain the leeks well. Place the leeks in a saucepan of boiling, salted water and blanch for 10 seconds. With a pair of tongs, remove the leeks from the boiling water and plunge into a bowl of ice-cold water. When they have cooled, drain the leeks well. Place the leeks in an ovenproof saucepan or baking sheet with a knob of butter. Transfer to the hot oven and cook until tender - this should take about 10-15 minutes. Place the leeks in an ovenproof saucepan or baking sheet with a knob of butter. Transfer to the hot oven and cook until tender - this should take about 10-15 minutes. Heat a griddle pan until hot. Season the pigeon breasts with salt and freshly ground pepper and place on the hot griddle pan. Cook for just a few minutes on each side until cooked to your liking, then remove from the heat and set aside in a warm place for at least five minutes. Heat a griddle pan until hot. Season the pigeon breasts with salt and freshly ground pepper and place on the hot griddle pan. Cook for just a few minutes on each side until cooked to your liking, then remove from the heat and set aside in a warm place for at least five minutes. For the mushrooms, heat a small frying pan. When hot, add the rapeseed oil and fry the garlic until golden brown. Add the sliced mushrooms and cook until softened. Be careful - the wood-ear mushrooms can pop and splutter quite ferociously. For the mushrooms, heat a small frying pan. When hot, add the rapeseed oil and fry the garlic until golden brown. Add the sliced mushrooms and cook until softened. Be careful - the wood-ear mushrooms can pop and splutter quite ferociously. Serve the pigeon with the leeks, mushrooms, and a drizzle of the red wine gravy. Serve the pigeon with the leeks, mushrooms, and a drizzle of the red wine gravy."
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} | ff65ba00a100c99f80284c208dbc71cabd6df43611b83c5a35e1cf6706fed128 | Rosemary and garlic-roasted leg of lamb recipe
An average of 5.0 out of 5 stars from 3 ratings 1 leg of lamb, bone in, approximately 2kg/4½lb4-5 garlic cloves, peeledrosemary, freshly pickedsalt and freshly ground black pepperolive oil 1 leg of lamb, bone in, approximately 2kg/4½lb 4-5 garlic cloves, peeled rosemary, freshly picked salt and freshly ground black pepper olive oil 1-1½kg/2-3lb roasting potatoes, peeled and cut into chunks 1-1½kg/2-3lb roasting potatoes, peeled and cut into chunks large bunch of fresh coriander1-2 cloves garlic, peeled and chopped1-2 anchovies, in oil½oz pine nuts, toasted½oz parmesan cheese, gratedolive oilsalt and freshly ground black pepper large bunch of fresh coriander 1-2 cloves garlic, peeled and chopped 1-2 anchovies, in oil ½oz pine nuts, toasted ½oz parmesan cheese, grated olive oil salt and freshly ground black pepper Method Preheat the oven to 200C/400F/Gas 6.Using a sharp knife, prick the leg of lamb all over, about 20 times and about 2cm/1in deep. Cut the garlic cloves into thin strips and place one slice of garlic into each hole with a few rosemary leaves. Continue until all the holes are full. Season with salt and freshly ground black pepper and drizzle with oil. Place the lamb directly onto the oven rack and place a roasting tray directly underneath on the rack below. This is to catch the fat as it drips from the lamb. Roast in the pre-heated oven for 1 hour 15 minutes or until cooked to taste, basting frequently.Par-boil the potatoes. Drain them, then return them to the pan and shake to roughen the edges. After the first 15-20 minutes of cooking the lamb, carefully tip the potatoes into the roasting tray underneath the lamb, which will now contain the hot fat from the lamb above. Coat the potatoes in the fat then roast with the lamb until golden and cooked through, turning once or twice.To make the pesto, put all the ingredients for the coriander pesto, except the oil and seasoning, into a food processor. Blend, gradually adding oil until you reach the desired consistency. Season with salt and freshly ground black pepper. Serve with the lamb and roast potatoes. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Using a sharp knife, prick the leg of lamb all over, about 20 times and about 2cm/1in deep. Using a sharp knife, prick the leg of lamb all over, about 20 times and about 2cm/1in deep. Cut the garlic cloves into thin strips and place one slice of garlic into each hole with a few rosemary leaves. Continue until all the holes are full. Season with salt and freshly ground black pepper and drizzle with oil. Cut the garlic cloves into thin strips and place one slice of garlic into each hole with a few rosemary leaves. Continue until all the holes are full. Season with salt and freshly ground black pepper and drizzle with oil. Place the lamb directly onto the oven rack and place a roasting tray directly underneath on the rack below. This is to catch the fat as it drips from the lamb. Roast in the pre-heated oven for 1 hour 15 minutes or until cooked to taste, basting frequently. Place the lamb directly onto the oven rack and place a roasting tray directly underneath on the rack below. This is to catch the fat as it drips from the lamb. Roast in the pre-heated oven for 1 hour 15 minutes or until cooked to taste, basting frequently. Par-boil the potatoes. Drain them, then return them to the pan and shake to roughen the edges. Par-boil the potatoes. Drain them, then return them to the pan and shake to roughen the edges. After the first 15-20 minutes of cooking the lamb, carefully tip the potatoes into the roasting tray underneath the lamb, which will now contain the hot fat from the lamb above. After the first 15-20 minutes of cooking the lamb, carefully tip the potatoes into the roasting tray underneath the lamb, which will now contain the hot fat from the lamb above. Coat the potatoes in the fat then roast with the lamb until golden and cooked through, turning once or twice. Coat the potatoes in the fat then roast with the lamb until golden and cooked through, turning once or twice. To make the pesto, put all the ingredients for the coriander pesto, except the oil and seasoning, into a food processor. Blend, gradually adding oil until you reach the desired consistency. Season with salt and freshly ground black pepper. Serve with the lamb and roast potatoes. To make the pesto, put all the ingredients for the coriander pesto, except the oil and seasoning, into a food processor. Blend, gradually adding oil until you reach the desired consistency. Season with salt and freshly ground black pepper. Serve with the lamb and roast potatoes. | {
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"title": "Rosemary and garlic-roasted leg of lamb recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings 1 leg of lamb, bone in, approximately 2kg/4½lb4-5 garlic cloves, peeledrosemary, freshly pickedsalt and freshly ground black pepperolive oil 1 leg of lamb, bone in, approximately 2kg/4½lb 4-5 garlic cloves, peeled rosemary, freshly picked salt and freshly ground black pepper olive oil 1-1½kg/2-3lb roasting potatoes, peeled and cut into chunks 1-1½kg/2-3lb roasting potatoes, peeled and cut into chunks large bunch of fresh coriander1-2 cloves garlic, peeled and chopped1-2 anchovies, in oil½oz pine nuts, toasted½oz parmesan cheese, gratedolive oilsalt and freshly ground black pepper large bunch of fresh coriander 1-2 cloves garlic, peeled and chopped 1-2 anchovies, in oil ½oz pine nuts, toasted ½oz parmesan cheese, grated olive oil salt and freshly ground black pepper Method Preheat the oven to 200C/400F/Gas 6.Using a sharp knife, prick the leg of lamb all over, about 20 times and about 2cm/1in deep. Cut the garlic cloves into thin strips and place one slice of garlic into each hole with a few rosemary leaves. Continue until all the holes are full. Season with salt and freshly ground black pepper and drizzle with oil. Place the lamb directly onto the oven rack and place a roasting tray directly underneath on the rack below. This is to catch the fat as it drips from the lamb. Roast in the pre-heated oven for 1 hour 15 minutes or until cooked to taste, basting frequently.Par-boil the potatoes. Drain them, then return them to the pan and shake to roughen the edges. After the first 15-20 minutes of cooking the lamb, carefully tip the potatoes into the roasting tray underneath the lamb, which will now contain the hot fat from the lamb above. Coat the potatoes in the fat then roast with the lamb until golden and cooked through, turning once or twice.To make the pesto, put all the ingredients for the coriander pesto, except the oil and seasoning, into a food processor. Blend, gradually adding oil until you reach the desired consistency. Season with salt and freshly ground black pepper. Serve with the lamb and roast potatoes. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Using a sharp knife, prick the leg of lamb all over, about 20 times and about 2cm/1in deep. Using a sharp knife, prick the leg of lamb all over, about 20 times and about 2cm/1in deep. Cut the garlic cloves into thin strips and place one slice of garlic into each hole with a few rosemary leaves. Continue until all the holes are full. Season with salt and freshly ground black pepper and drizzle with oil. Cut the garlic cloves into thin strips and place one slice of garlic into each hole with a few rosemary leaves. Continue until all the holes are full. Season with salt and freshly ground black pepper and drizzle with oil. Place the lamb directly onto the oven rack and place a roasting tray directly underneath on the rack below. This is to catch the fat as it drips from the lamb. Roast in the pre-heated oven for 1 hour 15 minutes or until cooked to taste, basting frequently. Place the lamb directly onto the oven rack and place a roasting tray directly underneath on the rack below. This is to catch the fat as it drips from the lamb. Roast in the pre-heated oven for 1 hour 15 minutes or until cooked to taste, basting frequently. Par-boil the potatoes. Drain them, then return them to the pan and shake to roughen the edges. Par-boil the potatoes. Drain them, then return them to the pan and shake to roughen the edges. After the first 15-20 minutes of cooking the lamb, carefully tip the potatoes into the roasting tray underneath the lamb, which will now contain the hot fat from the lamb above. After the first 15-20 minutes of cooking the lamb, carefully tip the potatoes into the roasting tray underneath the lamb, which will now contain the hot fat from the lamb above. Coat the potatoes in the fat then roast with the lamb until golden and cooked through, turning once or twice. Coat the potatoes in the fat then roast with the lamb until golden and cooked through, turning once or twice. To make the pesto, put all the ingredients for the coriander pesto, except the oil and seasoning, into a food processor. Blend, gradually adding oil until you reach the desired consistency. Season with salt and freshly ground black pepper. Serve with the lamb and roast potatoes. To make the pesto, put all the ingredients for the coriander pesto, except the oil and seasoning, into a food processor. Blend, gradually adding oil until you reach the desired consistency. Season with salt and freshly ground black pepper. Serve with the lamb and roast potatoes."
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} | 9687cf3b65edb96aab497a6d49b83712009a42d2125023108c68a07f8f447660 | Sea bass roasted with rosemary and lemon recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/seabassroastedwithro_90285_16x9.jpg If you're a bit nervous about cooking whole fish, let seafood expert Mitch Tonks show you how easy it can be. 1 x 1kg/2.2lb sea bass5-6 fresh rosemary sprigs50ml/2fl oz extra virgin olive oilsea salt 1 x 1kg/2.2lb sea bass 5-6 fresh rosemary sprigs 50ml/2fl oz extra virgin olive oil sea salt 1 lemonextra virgin olive oil, for drizzling 1 lemon extra virgin olive oil, for drizzling Method Clean and scale (but don't fillet) the sea bass. Preheat the oven to 400F/200C/Gas 6.Make three diagonal slashes in the flesh of the sea bass on both sides of the fish, going right down to the bone (but not cutting through the bone).Insert rosemary sprigs into the slashes and the belly cavity of the fish. Let it hang out a bit, as it will singe slightly, giving an extra flavour to the dish.Place the fish in a roasting tray and sprinkle with sea salt. Drizzle with olive oil then rub the olive oil and sea salt into the skin of the fish.Place the fish in the preheated oven and roast uncovered for 30-35 minutes. The flesh should be white, the skin crisp.Carefully remove the fish fillets with a spoon.Serve with a squeeze of lemon and a drizzle of extra virgin olive oil. Clean and scale (but don't fillet) the sea bass. Preheat the oven to 400F/200C/Gas 6. Clean and scale (but don't fillet) the sea bass. Preheat the oven to 400F/200C/Gas 6. Make three diagonal slashes in the flesh of the sea bass on both sides of the fish, going right down to the bone (but not cutting through the bone). Make three diagonal slashes in the flesh of the sea bass on both sides of the fish, going right down to the bone (but not cutting through the bone). Insert rosemary sprigs into the slashes and the belly cavity of the fish. Let it hang out a bit, as it will singe slightly, giving an extra flavour to the dish. Insert rosemary sprigs into the slashes and the belly cavity of the fish. Let it hang out a bit, as it will singe slightly, giving an extra flavour to the dish. Place the fish in a roasting tray and sprinkle with sea salt. Drizzle with olive oil then rub the olive oil and sea salt into the skin of the fish. Place the fish in a roasting tray and sprinkle with sea salt. Drizzle with olive oil then rub the olive oil and sea salt into the skin of the fish. Place the fish in the preheated oven and roast uncovered for 30-35 minutes. The flesh should be white, the skin crisp. Place the fish in the preheated oven and roast uncovered for 30-35 minutes. The flesh should be white, the skin crisp. Carefully remove the fish fillets with a spoon. Carefully remove the fish fillets with a spoon. Serve with a squeeze of lemon and a drizzle of extra virgin olive oil. Serve with a squeeze of lemon and a drizzle of extra virgin olive oil. | {
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"title": "Sea bass roasted with rosemary and lemon recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/seabassroastedwithro_90285_16x9.jpg If you're a bit nervous about cooking whole fish, let seafood expert Mitch Tonks show you how easy it can be. 1 x 1kg/2.2lb sea bass5-6 fresh rosemary sprigs50ml/2fl oz extra virgin olive oilsea salt 1 x 1kg/2.2lb sea bass 5-6 fresh rosemary sprigs 50ml/2fl oz extra virgin olive oil sea salt 1 lemonextra virgin olive oil, for drizzling 1 lemon extra virgin olive oil, for drizzling Method Clean and scale (but don't fillet) the sea bass. Preheat the oven to 400F/200C/Gas 6.Make three diagonal slashes in the flesh of the sea bass on both sides of the fish, going right down to the bone (but not cutting through the bone).Insert rosemary sprigs into the slashes and the belly cavity of the fish. Let it hang out a bit, as it will singe slightly, giving an extra flavour to the dish.Place the fish in a roasting tray and sprinkle with sea salt. Drizzle with olive oil then rub the olive oil and sea salt into the skin of the fish.Place the fish in the preheated oven and roast uncovered for 30-35 minutes. The flesh should be white, the skin crisp.Carefully remove the fish fillets with a spoon.Serve with a squeeze of lemon and a drizzle of extra virgin olive oil. Clean and scale (but don't fillet) the sea bass. Preheat the oven to 400F/200C/Gas 6. Clean and scale (but don't fillet) the sea bass. Preheat the oven to 400F/200C/Gas 6. Make three diagonal slashes in the flesh of the sea bass on both sides of the fish, going right down to the bone (but not cutting through the bone). Make three diagonal slashes in the flesh of the sea bass on both sides of the fish, going right down to the bone (but not cutting through the bone). Insert rosemary sprigs into the slashes and the belly cavity of the fish. Let it hang out a bit, as it will singe slightly, giving an extra flavour to the dish. Insert rosemary sprigs into the slashes and the belly cavity of the fish. Let it hang out a bit, as it will singe slightly, giving an extra flavour to the dish. Place the fish in a roasting tray and sprinkle with sea salt. Drizzle with olive oil then rub the olive oil and sea salt into the skin of the fish. Place the fish in a roasting tray and sprinkle with sea salt. Drizzle with olive oil then rub the olive oil and sea salt into the skin of the fish. Place the fish in the preheated oven and roast uncovered for 30-35 minutes. The flesh should be white, the skin crisp. Place the fish in the preheated oven and roast uncovered for 30-35 minutes. The flesh should be white, the skin crisp. Carefully remove the fish fillets with a spoon. Carefully remove the fish fillets with a spoon. Serve with a squeeze of lemon and a drizzle of extra virgin olive oil. Serve with a squeeze of lemon and a drizzle of extra virgin olive oil."
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} | 401cdd0a8ab377623f335f9322280dda189d96918018ba9f34621ff4057e6e40 | Spaghetti with garlic and chilli recipe
An average of 4.8 out of 5 stars from 41 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/peperoncino_99009_16x9.jpg This is the easiest pasta to make and one of the best: simply a clove of garlic, a pinch of chilli flakes, a little parsley and a generous blessing of olive oil. Watch Anna Del Conte cook the perfect pasta. 200g/7oz dried spaghetti1 fat garlic clovehandful fresh parsley leaves3 tbsp extra virgin olive oil 2 pinches dried chilli flakes, to tastesea salt 200g/7oz dried spaghetti 1 fat garlic clove handful fresh parsley leaves 3 tbsp extra virgin olive oil 2 pinches dried chilli flakes, to taste sea salt Method Add 2 tablespoons salt to 2 litres water and bring to the boil in a large saucepan. Add the spaghetti and return to the boil quickly, then cook until al dente.Finely chop the garlic and parsley together. Heat the oil in a frying pan over a low heat. Add the garlic and parsley and fry for 1 minute, or until the garlic is softened but not coloured. Add the chilli flakes and cook for 1 more minute. Drain the spaghetti lightly, then add to the frying pan with the water still clinging to it. Mix to coat with the oil. Add a little extra cooking water if needed. Sprinkle the spaghetti with the parsley, toss, season with salt and serve. Add 2 tablespoons salt to 2 litres water and bring to the boil in a large saucepan. Add the spaghetti and return to the boil quickly, then cook until al dente. Add 2 tablespoons salt to 2 litres water and bring to the boil in a large saucepan. Add the spaghetti and return to the boil quickly, then cook until al dente. Finely chop the garlic and parsley together. Finely chop the garlic and parsley together. Heat the oil in a frying pan over a low heat. Add the garlic and parsley and fry for 1 minute, or until the garlic is softened but not coloured. Add the chilli flakes and cook for 1 more minute. Heat the oil in a frying pan over a low heat. Add the garlic and parsley and fry for 1 minute, or until the garlic is softened but not coloured. Add the chilli flakes and cook for 1 more minute. Drain the spaghetti lightly, then add to the frying pan with the water still clinging to it. Mix to coat with the oil. Add a little extra cooking water if needed. Sprinkle the spaghetti with the parsley, toss, season with salt and serve. Drain the spaghetti lightly, then add to the frying pan with the water still clinging to it. Mix to coat with the oil. Add a little extra cooking water if needed. Sprinkle the spaghetti with the parsley, toss, season with salt and serve. | {
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"content": "An average of 4.8 out of 5 stars from 41 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/peperoncino_99009_16x9.jpg This is the easiest pasta to make and one of the best: simply a clove of garlic, a pinch of chilli flakes, a little parsley and a generous blessing of olive oil. Watch Anna Del Conte cook the perfect pasta. 200g/7oz dried spaghetti1 fat garlic clovehandful fresh parsley leaves3 tbsp extra virgin olive oil 2 pinches dried chilli flakes, to tastesea salt 200g/7oz dried spaghetti 1 fat garlic clove handful fresh parsley leaves 3 tbsp extra virgin olive oil 2 pinches dried chilli flakes, to taste sea salt Method Add 2 tablespoons salt to 2 litres water and bring to the boil in a large saucepan. Add the spaghetti and return to the boil quickly, then cook until al dente.Finely chop the garlic and parsley together. Heat the oil in a frying pan over a low heat. Add the garlic and parsley and fry for 1 minute, or until the garlic is softened but not coloured. Add the chilli flakes and cook for 1 more minute. Drain the spaghetti lightly, then add to the frying pan with the water still clinging to it. Mix to coat with the oil. Add a little extra cooking water if needed. Sprinkle the spaghetti with the parsley, toss, season with salt and serve. Add 2 tablespoons salt to 2 litres water and bring to the boil in a large saucepan. Add the spaghetti and return to the boil quickly, then cook until al dente. Add 2 tablespoons salt to 2 litres water and bring to the boil in a large saucepan. Add the spaghetti and return to the boil quickly, then cook until al dente. Finely chop the garlic and parsley together. Finely chop the garlic and parsley together. Heat the oil in a frying pan over a low heat. Add the garlic and parsley and fry for 1 minute, or until the garlic is softened but not coloured. Add the chilli flakes and cook for 1 more minute. Heat the oil in a frying pan over a low heat. Add the garlic and parsley and fry for 1 minute, or until the garlic is softened but not coloured. Add the chilli flakes and cook for 1 more minute. Drain the spaghetti lightly, then add to the frying pan with the water still clinging to it. Mix to coat with the oil. Add a little extra cooking water if needed. Sprinkle the spaghetti with the parsley, toss, season with salt and serve. Drain the spaghetti lightly, then add to the frying pan with the water still clinging to it. Mix to coat with the oil. Add a little extra cooking water if needed. Sprinkle the spaghetti with the parsley, toss, season with salt and serve."
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} | c7d6fd00df277dbf51a2c96d3f9afd2bba990cee287a4650bfddfc8bcc6b67e5 | Courgette, mascarpone, basil and lemon cavatelli recipe
To make the cavatelli, mix together the semolina and ‘00’ flour in a large bowl. Make sure the water is warm, but not so hot you can’t dip your finger into it, then pour over the flour. Season with a pinch of salt.Using a chopstick or the end of wooden spoon, mix together until it forms a shaggy dough. Tip out onto a clean work surface and knead into a ball for just a few minutes. Cover with a damp tea towel and leave to rest for 20 minutes.After 20 minutes, you will feel that the firm ball of dough has now relaxed. Sprinkle a work surface or tray with semolina. Take a small pea-sized piece of dough and roll it against the grooves of a butter paddle or fork to sort of curl it over on itself. You can even make these by just rolling the dough against a work surface.As you make the shapes, place each one on the semolina-sprinkled work surface or tray to stop the cavatelli from sticking. Keep the dough covered with a tea towel as you work to stop it from drying out. You can also roll out little snakes of dough and chop into pea-sized pieces ready to roll for speed and efficiency.To make the sauce, season a large saucepan of water with salt then bring to the boil.Meanwhile, slice the courgettes into rounds about as thick as your little finger, cutting any large courgettes in half lengthways.Heat the oil in a wide pan and add the courgettes. Season well with salt to draw out the moisture and fry for 5 minutes to get things going, then add the garlic and dried red chilli flakes. The key here is to end up with courgettes that are softened, but not mushy, some beginning to collapse while others still have a bit of bite. The oil should be richly infused with garlic that has sweetened and not take on any colour. Keep stirring the courgettes.Meanwhile, add the pasta to the pan of boiling water. When the pasta is al dente, remove a large mug of starchy water from the pan, then drain the pasta.Add the pasta to the courgettes, grate in the lemon zest then add the mascarpone and a generous splash of the reserved pasta water. Mix vigorously until the sauce is well combined and coats the pasta, adding more pasta water and mascarpone as needed.Squeeze in the juice of half the lemon, then add the basil and butter. Mix again and taste to check your seasoning – it may need a splash more lemon juice and salt. Serve immediately with a drizzle of really good olive oil, a grind of fresh black pepper and a sprinkle of parmesan. To make the cavatelli, mix together the semolina and ‘00’ flour in a large bowl. Make sure the water is warm, but not so hot you can’t dip your finger into it, then pour over the flour. Season with a pinch of salt. To make the cavatelli, mix together the semolina and ‘00’ flour in a large bowl. Make sure the water is warm, but not so hot you can’t dip your finger into it, then pour over the flour. Season with a pinch of salt. Using a chopstick or the end of wooden spoon, mix together until it forms a shaggy dough. Tip out onto a clean work surface and knead into a ball for just a few minutes. Cover with a damp tea towel and leave to rest for 20 minutes. Using a chopstick or the end of wooden spoon, mix together until it forms a shaggy dough. Tip out onto a clean work surface and knead into a ball for just a few minutes. Cover with a damp tea towel and leave to rest for 20 minutes. After 20 minutes, you will feel that the firm ball of dough has now relaxed. Sprinkle a work surface or tray with semolina. Take a small pea-sized piece of dough and roll it against the grooves of a butter paddle or fork to sort of curl it over on itself. You can even make these by just rolling the dough against a work surface. After 20 minutes, you will feel that the firm ball of dough has now relaxed. Sprinkle a work surface or tray with semolina. Take a small pea-sized piece of dough and roll it against the grooves of a butter paddle or fork to sort of curl it over on itself. You can even make these by just rolling the dough against a work surface. As you make the shapes, place each one on the semolina-sprinkled work surface or tray to stop the cavatelli from sticking. Keep the dough covered with a tea towel as you work to stop it from drying out. You can also roll out little snakes of dough and chop into pea-sized pieces ready to roll for speed and efficiency. As you make the shapes, place each one on the semolina-sprinkled work surface or tray to stop the cavatelli from sticking. Keep the dough covered with a tea towel as you work to stop it from drying out. You can also roll out little snakes of dough and chop into pea-sized pieces ready to roll for speed and efficiency. To make the sauce, season a large saucepan of water with salt then bring to the boil. To make the sauce, season a large saucepan of water with salt then bring to the boil. Meanwhile, slice the courgettes into rounds about as thick as your little finger, cutting any large courgettes in half lengthways. Meanwhile, slice the courgettes into rounds about as thick as your little finger, cutting any large courgettes in half lengthways. Heat the oil in a wide pan and add the courgettes. Season well with salt to draw out the moisture and fry for 5 minutes to get things going, then add the garlic and dried red chilli flakes. The key here is to end up with courgettes that are softened, but not mushy, some beginning to collapse while others still have a bit of bite. The oil should be richly infused with garlic that has sweetened and not take on any colour. Keep stirring the courgettes. Heat the oil in a wide pan and add the courgettes. Season well with salt to draw out the moisture and fry for 5 minutes to get things going, then add the garlic and dried red chilli flakes. The key here is to end up with courgettes that are softened, but not mushy, some beginning to collapse while others still have a bit of bite. The oil should be richly infused with garlic that has sweetened and not take on any colour. Keep stirring the courgettes. Meanwhile, add the pasta to the pan of boiling water. When the pasta is al dente, remove a large mug of starchy water from the pan, then drain the pasta. Meanwhile, add the pasta to the pan of boiling water. When the pasta is al dente, remove a large mug of starchy water from the pan, then drain the pasta. Add the pasta to the courgettes, grate in the lemon zest then add the mascarpone and a generous splash of the reserved pasta water. Mix vigorously until the sauce is well combined and coats the pasta, adding more pasta water and mascarpone as needed. Add the pasta to the courgettes, grate in the lemon zest then add the mascarpone and a generous splash of the reserved pasta water. Mix vigorously until the sauce is well combined and coats the pasta, adding more pasta water and mascarpone as needed. Squeeze in the juice of half the lemon, then add the basil and butter. Mix again and taste to check your seasoning – it may need a splash more lemon juice and salt. Serve immediately with a drizzle of really good olive oil, a grind of fresh black pepper and a sprinkle of parmesan. Squeeze in the juice of half the lemon, then add the basil and butter. Mix again and taste to check your seasoning – it may need a splash more lemon juice and salt. Serve immediately with a drizzle of really good olive oil, a grind of fresh black pepper and a sprinkle of parmesan. | {
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"content": "To make the cavatelli, mix together the semolina and ‘00’ flour in a large bowl. Make sure the water is warm, but not so hot you can’t dip your finger into it, then pour over the flour. Season with a pinch of salt.Using a chopstick or the end of wooden spoon, mix together until it forms a shaggy dough. Tip out onto a clean work surface and knead into a ball for just a few minutes. Cover with a damp tea towel and leave to rest for 20 minutes.After 20 minutes, you will feel that the firm ball of dough has now relaxed. Sprinkle a work surface or tray with semolina. Take a small pea-sized piece of dough and roll it against the grooves of a butter paddle or fork to sort of curl it over on itself. You can even make these by just rolling the dough against a work surface.As you make the shapes, place each one on the semolina-sprinkled work surface or tray to stop the cavatelli from sticking. Keep the dough covered with a tea towel as you work to stop it from drying out. You can also roll out little snakes of dough and chop into pea-sized pieces ready to roll for speed and efficiency.To make the sauce, season a large saucepan of water with salt then bring to the boil.Meanwhile, slice the courgettes into rounds about as thick as your little finger, cutting any large courgettes in half lengthways.Heat the oil in a wide pan and add the courgettes. Season well with salt to draw out the moisture and fry for 5 minutes to get things going, then add the garlic and dried red chilli flakes. The key here is to end up with courgettes that are softened, but not mushy, some beginning to collapse while others still have a bit of bite. The oil should be richly infused with garlic that has sweetened and not take on any colour. Keep stirring the courgettes.Meanwhile, add the pasta to the pan of boiling water. When the pasta is al dente, remove a large mug of starchy water from the pan, then drain the pasta.Add the pasta to the courgettes, grate in the lemon zest then add the mascarpone and a generous splash of the reserved pasta water. Mix vigorously until the sauce is well combined and coats the pasta, adding more pasta water and mascarpone as needed.Squeeze in the juice of half the lemon, then add the basil and butter. Mix again and taste to check your seasoning – it may need a splash more lemon juice and salt. Serve immediately with a drizzle of really good olive oil, a grind of fresh black pepper and a sprinkle of parmesan. To make the cavatelli, mix together the semolina and ‘00’ flour in a large bowl. Make sure the water is warm, but not so hot you can’t dip your finger into it, then pour over the flour. Season with a pinch of salt. To make the cavatelli, mix together the semolina and ‘00’ flour in a large bowl. Make sure the water is warm, but not so hot you can’t dip your finger into it, then pour over the flour. Season with a pinch of salt. Using a chopstick or the end of wooden spoon, mix together until it forms a shaggy dough. Tip out onto a clean work surface and knead into a ball for just a few minutes. Cover with a damp tea towel and leave to rest for 20 minutes. Using a chopstick or the end of wooden spoon, mix together until it forms a shaggy dough. Tip out onto a clean work surface and knead into a ball for just a few minutes. Cover with a damp tea towel and leave to rest for 20 minutes. After 20 minutes, you will feel that the firm ball of dough has now relaxed. Sprinkle a work surface or tray with semolina. Take a small pea-sized piece of dough and roll it against the grooves of a butter paddle or fork to sort of curl it over on itself. You can even make these by just rolling the dough against a work surface. After 20 minutes, you will feel that the firm ball of dough has now relaxed. Sprinkle a work surface or tray with semolina. Take a small pea-sized piece of dough and roll it against the grooves of a butter paddle or fork to sort of curl it over on itself. You can even make these by just rolling the dough against a work surface. As you make the shapes, place each one on the semolina-sprinkled work surface or tray to stop the cavatelli from sticking. Keep the dough covered with a tea towel as you work to stop it from drying out. You can also roll out little snakes of dough and chop into pea-sized pieces ready to roll for speed and efficiency. As you make the shapes, place each one on the semolina-sprinkled work surface or tray to stop the cavatelli from sticking. Keep the dough covered with a tea towel as you work to stop it from drying out. You can also roll out little snakes of dough and chop into pea-sized pieces ready to roll for speed and efficiency. To make the sauce, season a large saucepan of water with salt then bring to the boil. To make the sauce, season a large saucepan of water with salt then bring to the boil. Meanwhile, slice the courgettes into rounds about as thick as your little finger, cutting any large courgettes in half lengthways. Meanwhile, slice the courgettes into rounds about as thick as your little finger, cutting any large courgettes in half lengthways. Heat the oil in a wide pan and add the courgettes. Season well with salt to draw out the moisture and fry for 5 minutes to get things going, then add the garlic and dried red chilli flakes. The key here is to end up with courgettes that are softened, but not mushy, some beginning to collapse while others still have a bit of bite. The oil should be richly infused with garlic that has sweetened and not take on any colour. Keep stirring the courgettes. Heat the oil in a wide pan and add the courgettes. Season well with salt to draw out the moisture and fry for 5 minutes to get things going, then add the garlic and dried red chilli flakes. The key here is to end up with courgettes that are softened, but not mushy, some beginning to collapse while others still have a bit of bite. The oil should be richly infused with garlic that has sweetened and not take on any colour. Keep stirring the courgettes. Meanwhile, add the pasta to the pan of boiling water. When the pasta is al dente, remove a large mug of starchy water from the pan, then drain the pasta. Meanwhile, add the pasta to the pan of boiling water. When the pasta is al dente, remove a large mug of starchy water from the pan, then drain the pasta. Add the pasta to the courgettes, grate in the lemon zest then add the mascarpone and a generous splash of the reserved pasta water. Mix vigorously until the sauce is well combined and coats the pasta, adding more pasta water and mascarpone as needed. Add the pasta to the courgettes, grate in the lemon zest then add the mascarpone and a generous splash of the reserved pasta water. Mix vigorously until the sauce is well combined and coats the pasta, adding more pasta water and mascarpone as needed. Squeeze in the juice of half the lemon, then add the basil and butter. Mix again and taste to check your seasoning – it may need a splash more lemon juice and salt. Serve immediately with a drizzle of really good olive oil, a grind of fresh black pepper and a sprinkle of parmesan. Squeeze in the juice of half the lemon, then add the basil and butter. Mix again and taste to check your seasoning – it may need a splash more lemon juice and salt. Serve immediately with a drizzle of really good olive oil, a grind of fresh black pepper and a sprinkle of parmesan."
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} | 6439080102b1be265d59fe65efcdf7e87bfba00ea56ffdb6e476840867df56c9 | Rigatoni makhani with fried aubergine recipe
Put the aubergine cubes in a colander in the sink and sprinkle with ½ tsp salt. Use your hands to coat the pieces in salt and allow to stand for 15 minutes. They may release a small amount of moisture during this time.Meanwhile, heat the olive oil in a medium frying pan, suitable for shallow frying, on a medium heat. The oil should be about 1cm/½in deep in the pan. Once hot, add half of the aubergine to the pan. Cook for 7–8 minutes, carefully turning the aubergine cubes with tongs to avoid breaking them. Once the aubergine pieces are golden all over, remove them from the pan with a slotted spoon and allow to drain on a plate lined with kitchen paper. Repeat for the remaining aubergine cubes. Set aside at room temperature while you make the sauce.Melt the butter in a large, heavy-based casserole dish on a medium heat. Add the onion and fry for 10 minutes, until the onion is light golden-brown. Add the ginger, garlic and tomato purée, cook for 2–3 minutes, then add the tomato passata, spices, sugar and 1¼ tsp salt. Stir well to combine, then cook for 1 minute before adding the hot water. Cover the pan with a tight-fitting lid and allow to simmer over a low-medium heat for 15 minutes, stirring halfway through.Remove the lid from the pan and give everything a good stir. Allow to cool for 10–15 minutes before transferring the sauce to a food processor. Blend for 2 minutes until completely smooth – the sauce will turn a few shades lighter. Return the sauce to the pan set over a very low heat, add the cream and stir well. Meanwhile, to make the spice sprinkle, combine the ingredients in a small bowl. Cook the pasta following pack instructions until al dente. Drain, reserving around 375ml/12fl oz pasta water. Add the cooked pasta to the makhani sauce and bring to a gentle simmer. Pour in the reserved pasta cooking water if the sauce needs thinning out. Simmer for a few minutes until the sauce coats the pasta well. Fold in the fried aubergine cubes, taking care not to break them. To serve, top with the spice sprinkle, chopped coriander and a swirl of cream. Put the aubergine cubes in a colander in the sink and sprinkle with ½ tsp salt. Use your hands to coat the pieces in salt and allow to stand for 15 minutes. They may release a small amount of moisture during this time. Put the aubergine cubes in a colander in the sink and sprinkle with ½ tsp salt. Use your hands to coat the pieces in salt and allow to stand for 15 minutes. They may release a small amount of moisture during this time. Meanwhile, heat the olive oil in a medium frying pan, suitable for shallow frying, on a medium heat. The oil should be about 1cm/½in deep in the pan. Once hot, add half of the aubergine to the pan. Cook for 7–8 minutes, carefully turning the aubergine cubes with tongs to avoid breaking them. Meanwhile, heat the olive oil in a medium frying pan, suitable for shallow frying, on a medium heat. The oil should be about 1cm/½in deep in the pan. Once hot, add half of the aubergine to the pan. Cook for 7–8 minutes, carefully turning the aubergine cubes with tongs to avoid breaking them. Once the aubergine pieces are golden all over, remove them from the pan with a slotted spoon and allow to drain on a plate lined with kitchen paper. Repeat for the remaining aubergine cubes. Set aside at room temperature while you make the sauce. Once the aubergine pieces are golden all over, remove them from the pan with a slotted spoon and allow to drain on a plate lined with kitchen paper. Repeat for the remaining aubergine cubes. Set aside at room temperature while you make the sauce. Melt the butter in a large, heavy-based casserole dish on a medium heat. Add the onion and fry for 10 minutes, until the onion is light golden-brown. Melt the butter in a large, heavy-based casserole dish on a medium heat. Add the onion and fry for 10 minutes, until the onion is light golden-brown. Add the ginger, garlic and tomato purée, cook for 2–3 minutes, then add the tomato passata, spices, sugar and 1¼ tsp salt. Stir well to combine, then cook for 1 minute before adding the hot water. Cover the pan with a tight-fitting lid and allow to simmer over a low-medium heat for 15 minutes, stirring halfway through. Add the ginger, garlic and tomato purée, cook for 2–3 minutes, then add the tomato passata, spices, sugar and 1¼ tsp salt. Stir well to combine, then cook for 1 minute before adding the hot water. Cover the pan with a tight-fitting lid and allow to simmer over a low-medium heat for 15 minutes, stirring halfway through. Remove the lid from the pan and give everything a good stir. Allow to cool for 10–15 minutes before transferring the sauce to a food processor. Blend for 2 minutes until completely smooth – the sauce will turn a few shades lighter. Return the sauce to the pan set over a very low heat, add the cream and stir well. Remove the lid from the pan and give everything a good stir. Allow to cool for 10–15 minutes before transferring the sauce to a food processor. Blend for 2 minutes until completely smooth – the sauce will turn a few shades lighter. Return the sauce to the pan set over a very low heat, add the cream and stir well. Meanwhile, to make the spice sprinkle, combine the ingredients in a small bowl. Meanwhile, to make the spice sprinkle, combine the ingredients in a small bowl. Cook the pasta following pack instructions until al dente. Drain, reserving around 375ml/12fl oz pasta water. Cook the pasta following pack instructions until al dente. Drain, reserving around 375ml/12fl oz pasta water. Add the cooked pasta to the makhani sauce and bring to a gentle simmer. Pour in the reserved pasta cooking water if the sauce needs thinning out. Simmer for a few minutes until the sauce coats the pasta well. Fold in the fried aubergine cubes, taking care not to break them. Add the cooked pasta to the makhani sauce and bring to a gentle simmer. Pour in the reserved pasta cooking water if the sauce needs thinning out. Simmer for a few minutes until the sauce coats the pasta well. Fold in the fried aubergine cubes, taking care not to break them. To serve, top with the spice sprinkle, chopped coriander and a swirl of cream. To serve, top with the spice sprinkle, chopped coriander and a swirl of cream. | {
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"title": "Rigatoni makhani with fried aubergine recipe",
"content": "Put the aubergine cubes in a colander in the sink and sprinkle with ½ tsp salt. Use your hands to coat the pieces in salt and allow to stand for 15 minutes. They may release a small amount of moisture during this time.Meanwhile, heat the olive oil in a medium frying pan, suitable for shallow frying, on a medium heat. The oil should be about 1cm/½in deep in the pan. Once hot, add half of the aubergine to the pan. Cook for 7–8 minutes, carefully turning the aubergine cubes with tongs to avoid breaking them. Once the aubergine pieces are golden all over, remove them from the pan with a slotted spoon and allow to drain on a plate lined with kitchen paper. Repeat for the remaining aubergine cubes. Set aside at room temperature while you make the sauce.Melt the butter in a large, heavy-based casserole dish on a medium heat. Add the onion and fry for 10 minutes, until the onion is light golden-brown. Add the ginger, garlic and tomato purée, cook for 2–3 minutes, then add the tomato passata, spices, sugar and 1¼ tsp salt. Stir well to combine, then cook for 1 minute before adding the hot water. Cover the pan with a tight-fitting lid and allow to simmer over a low-medium heat for 15 minutes, stirring halfway through.Remove the lid from the pan and give everything a good stir. Allow to cool for 10–15 minutes before transferring the sauce to a food processor. Blend for 2 minutes until completely smooth – the sauce will turn a few shades lighter. Return the sauce to the pan set over a very low heat, add the cream and stir well. Meanwhile, to make the spice sprinkle, combine the ingredients in a small bowl. Cook the pasta following pack instructions until al dente. Drain, reserving around 375ml/12fl oz pasta water. Add the cooked pasta to the makhani sauce and bring to a gentle simmer. Pour in the reserved pasta cooking water if the sauce needs thinning out. Simmer for a few minutes until the sauce coats the pasta well. Fold in the fried aubergine cubes, taking care not to break them. To serve, top with the spice sprinkle, chopped coriander and a swirl of cream. Put the aubergine cubes in a colander in the sink and sprinkle with ½ tsp salt. Use your hands to coat the pieces in salt and allow to stand for 15 minutes. They may release a small amount of moisture during this time. Put the aubergine cubes in a colander in the sink and sprinkle with ½ tsp salt. Use your hands to coat the pieces in salt and allow to stand for 15 minutes. They may release a small amount of moisture during this time. Meanwhile, heat the olive oil in a medium frying pan, suitable for shallow frying, on a medium heat. The oil should be about 1cm/½in deep in the pan. Once hot, add half of the aubergine to the pan. Cook for 7–8 minutes, carefully turning the aubergine cubes with tongs to avoid breaking them. Meanwhile, heat the olive oil in a medium frying pan, suitable for shallow frying, on a medium heat. The oil should be about 1cm/½in deep in the pan. Once hot, add half of the aubergine to the pan. Cook for 7–8 minutes, carefully turning the aubergine cubes with tongs to avoid breaking them. Once the aubergine pieces are golden all over, remove them from the pan with a slotted spoon and allow to drain on a plate lined with kitchen paper. Repeat for the remaining aubergine cubes. Set aside at room temperature while you make the sauce. Once the aubergine pieces are golden all over, remove them from the pan with a slotted spoon and allow to drain on a plate lined with kitchen paper. Repeat for the remaining aubergine cubes. Set aside at room temperature while you make the sauce. Melt the butter in a large, heavy-based casserole dish on a medium heat. Add the onion and fry for 10 minutes, until the onion is light golden-brown. Melt the butter in a large, heavy-based casserole dish on a medium heat. Add the onion and fry for 10 minutes, until the onion is light golden-brown. Add the ginger, garlic and tomato purée, cook for 2–3 minutes, then add the tomato passata, spices, sugar and 1¼ tsp salt. Stir well to combine, then cook for 1 minute before adding the hot water. Cover the pan with a tight-fitting lid and allow to simmer over a low-medium heat for 15 minutes, stirring halfway through. Add the ginger, garlic and tomato purée, cook for 2–3 minutes, then add the tomato passata, spices, sugar and 1¼ tsp salt. Stir well to combine, then cook for 1 minute before adding the hot water. Cover the pan with a tight-fitting lid and allow to simmer over a low-medium heat for 15 minutes, stirring halfway through. Remove the lid from the pan and give everything a good stir. Allow to cool for 10–15 minutes before transferring the sauce to a food processor. Blend for 2 minutes until completely smooth – the sauce will turn a few shades lighter. Return the sauce to the pan set over a very low heat, add the cream and stir well. Remove the lid from the pan and give everything a good stir. Allow to cool for 10–15 minutes before transferring the sauce to a food processor. Blend for 2 minutes until completely smooth – the sauce will turn a few shades lighter. Return the sauce to the pan set over a very low heat, add the cream and stir well. Meanwhile, to make the spice sprinkle, combine the ingredients in a small bowl. Meanwhile, to make the spice sprinkle, combine the ingredients in a small bowl. Cook the pasta following pack instructions until al dente. Drain, reserving around 375ml/12fl oz pasta water. Cook the pasta following pack instructions until al dente. Drain, reserving around 375ml/12fl oz pasta water. Add the cooked pasta to the makhani sauce and bring to a gentle simmer. Pour in the reserved pasta cooking water if the sauce needs thinning out. Simmer for a few minutes until the sauce coats the pasta well. Fold in the fried aubergine cubes, taking care not to break them. Add the cooked pasta to the makhani sauce and bring to a gentle simmer. Pour in the reserved pasta cooking water if the sauce needs thinning out. Simmer for a few minutes until the sauce coats the pasta well. Fold in the fried aubergine cubes, taking care not to break them. To serve, top with the spice sprinkle, chopped coriander and a swirl of cream. To serve, top with the spice sprinkle, chopped coriander and a swirl of cream."
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} | 7f7017c9fa9bfcccd1829e3bcb9807dc3fc88ecbdf71c51470c13b1858e8269e | Mediterranean vegetable pasta recipe
An average of 3.8 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mediterranean_vegetable_57000_16x9.jpg I’d love to call this confetti spaghetti for its multicoloured veggies and for the rhyme, but spaghetti isn’t as good as pasta shells for holding all the little tidbits. This is a great summertime pasta, made on the hob, healthy and full of flavour. 2 tbsp olive oil1 red onion, chopped1 medium aubergine, chopped into 1cm/½in cubes1 large (or 2 small) courgettes, chopped into 1cm/½in cubes1 red pepper, chopped3 garlic cloves, finely grated400g/14oz cherry tomatoes, halved1 tbsp tomato purée320g/11¼oz conchiglie (or other pasta)handful fresh basil1 ball mozzarellasalt and freshly ground black pepper 2 tbsp olive oil 1 red onion, chopped 1 medium aubergine, chopped into 1cm/½in cubes 1 large (or 2 small) courgettes, chopped into 1cm/½in cubes 1 red pepper, chopped 3 garlic cloves, finely grated 400g/14oz cherry tomatoes, halved 1 tbsp tomato purée 320g/11¼oz conchiglie (or other pasta) handful fresh basil 1 ball mozzarella salt and freshly ground black pepper 1 tbsp extra virgin olive oil30g/1oz Parmesan (or vegetarian hard cheese), grated 1 tbsp extra virgin olive oil 30g/1oz Parmesan (or vegetarian hard cheese), grated Method Put a large saucepan of water on to boil (a lid will help speed this along).Heat the olive oil in a large, lidded frying pan over a medium heat. Add the onion with a pinch of salt and fry gently for 5 minutes, until softened. Add the chopped aubergine, sprinkle with another good pinch of salt and turn up the heat and fry for 5 minutes until lightly browned.Add the chopped courgette and pepper and fry for a further 5 minutes until all the vegetables are starting to soften. Add the garlic to the vegetables and stir thoroughly to mix. Stir in the tomatoes and tomato purée. Pop the lid on, reduce the heat back to medium and fry for 15 minutes, stirring occasionally. The tomatoes should begin to break down and release their juices to form a sauce, but if it gets a little sticky or starts to catch, add few tablespoons of pasta water to keep it moving. Taste and adjust the seasoning for salt.When the water boils for the pasta, chuck in a large spoonful of salt and add the pasta. Boil according to the packet instructions until the pasta is cooked how you like it. Keep a mugful of pasta water aside, then drain. Tip the drained pasta into the pan with the sauce and stir to combine everything well, adding a little more pasta water if it’s not quite saucy enough. Tear in the fresh basil, add a really good grind of black pepper and stir through. Tear the mozzarella into the pasta and gently stir in. It will melt and get gloriously stringy the more you stir. Dish up into warmed pasta bowls, give each a drizzle of extra-virgin olive oil and serve with the Parmesan for people to help themselves. Put a large saucepan of water on to boil (a lid will help speed this along). Put a large saucepan of water on to boil (a lid will help speed this along). Heat the olive oil in a large, lidded frying pan over a medium heat. Add the onion with a pinch of salt and fry gently for 5 minutes, until softened. Heat the olive oil in a large, lidded frying pan over a medium heat. Add the onion with a pinch of salt and fry gently for 5 minutes, until softened. Add the chopped aubergine, sprinkle with another good pinch of salt and turn up the heat and fry for 5 minutes until lightly browned. Add the chopped aubergine, sprinkle with another good pinch of salt and turn up the heat and fry for 5 minutes until lightly browned. Add the chopped courgette and pepper and fry for a further 5 minutes until all the vegetables are starting to soften. Add the garlic to the vegetables and stir thoroughly to mix. Add the chopped courgette and pepper and fry for a further 5 minutes until all the vegetables are starting to soften. Add the garlic to the vegetables and stir thoroughly to mix. Stir in the tomatoes and tomato purée. Pop the lid on, reduce the heat back to medium and fry for 15 minutes, stirring occasionally. The tomatoes should begin to break down and release their juices to form a sauce, but if it gets a little sticky or starts to catch, add few tablespoons of pasta water to keep it moving. Taste and adjust the seasoning for salt. Stir in the tomatoes and tomato purée. Pop the lid on, reduce the heat back to medium and fry for 15 minutes, stirring occasionally. The tomatoes should begin to break down and release their juices to form a sauce, but if it gets a little sticky or starts to catch, add few tablespoons of pasta water to keep it moving. Taste and adjust the seasoning for salt. When the water boils for the pasta, chuck in a large spoonful of salt and add the pasta. Boil according to the packet instructions until the pasta is cooked how you like it. Keep a mugful of pasta water aside, then drain. When the water boils for the pasta, chuck in a large spoonful of salt and add the pasta. Boil according to the packet instructions until the pasta is cooked how you like it. Keep a mugful of pasta water aside, then drain. Tip the drained pasta into the pan with the sauce and stir to combine everything well, adding a little more pasta water if it’s not quite saucy enough. Tear in the fresh basil, add a really good grind of black pepper and stir through. Tip the drained pasta into the pan with the sauce and stir to combine everything well, adding a little more pasta water if it’s not quite saucy enough. Tear in the fresh basil, add a really good grind of black pepper and stir through. Tear the mozzarella into the pasta and gently stir in. It will melt and get gloriously stringy the more you stir. Dish up into warmed pasta bowls, give each a drizzle of extra-virgin olive oil and serve with the Parmesan for people to help themselves. Tear the mozzarella into the pasta and gently stir in. It will melt and get gloriously stringy the more you stir. Dish up into warmed pasta bowls, give each a drizzle of extra-virgin olive oil and serve with the Parmesan for people to help themselves. | {
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"title": "Mediterranean vegetable pasta recipe",
"content": "An average of 3.8 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mediterranean_vegetable_57000_16x9.jpg I’d love to call this confetti spaghetti for its multicoloured veggies and for the rhyme, but spaghetti isn’t as good as pasta shells for holding all the little tidbits. This is a great summertime pasta, made on the hob, healthy and full of flavour. 2 tbsp olive oil1 red onion, chopped1 medium aubergine, chopped into 1cm/½in cubes1 large (or 2 small) courgettes, chopped into 1cm/½in cubes1 red pepper, chopped3 garlic cloves, finely grated400g/14oz cherry tomatoes, halved1 tbsp tomato purée320g/11¼oz conchiglie (or other pasta)handful fresh basil1 ball mozzarellasalt and freshly ground black pepper 2 tbsp olive oil 1 red onion, chopped 1 medium aubergine, chopped into 1cm/½in cubes 1 large (or 2 small) courgettes, chopped into 1cm/½in cubes 1 red pepper, chopped 3 garlic cloves, finely grated 400g/14oz cherry tomatoes, halved 1 tbsp tomato purée 320g/11¼oz conchiglie (or other pasta) handful fresh basil 1 ball mozzarella salt and freshly ground black pepper 1 tbsp extra virgin olive oil30g/1oz Parmesan (or vegetarian hard cheese), grated 1 tbsp extra virgin olive oil 30g/1oz Parmesan (or vegetarian hard cheese), grated Method Put a large saucepan of water on to boil (a lid will help speed this along).Heat the olive oil in a large, lidded frying pan over a medium heat. Add the onion with a pinch of salt and fry gently for 5 minutes, until softened. Add the chopped aubergine, sprinkle with another good pinch of salt and turn up the heat and fry for 5 minutes until lightly browned.Add the chopped courgette and pepper and fry for a further 5 minutes until all the vegetables are starting to soften. Add the garlic to the vegetables and stir thoroughly to mix. Stir in the tomatoes and tomato purée. Pop the lid on, reduce the heat back to medium and fry for 15 minutes, stirring occasionally. The tomatoes should begin to break down and release their juices to form a sauce, but if it gets a little sticky or starts to catch, add few tablespoons of pasta water to keep it moving. Taste and adjust the seasoning for salt.When the water boils for the pasta, chuck in a large spoonful of salt and add the pasta. Boil according to the packet instructions until the pasta is cooked how you like it. Keep a mugful of pasta water aside, then drain. Tip the drained pasta into the pan with the sauce and stir to combine everything well, adding a little more pasta water if it’s not quite saucy enough. Tear in the fresh basil, add a really good grind of black pepper and stir through. Tear the mozzarella into the pasta and gently stir in. It will melt and get gloriously stringy the more you stir. Dish up into warmed pasta bowls, give each a drizzle of extra-virgin olive oil and serve with the Parmesan for people to help themselves. Put a large saucepan of water on to boil (a lid will help speed this along). Put a large saucepan of water on to boil (a lid will help speed this along). Heat the olive oil in a large, lidded frying pan over a medium heat. Add the onion with a pinch of salt and fry gently for 5 minutes, until softened. Heat the olive oil in a large, lidded frying pan over a medium heat. Add the onion with a pinch of salt and fry gently for 5 minutes, until softened. Add the chopped aubergine, sprinkle with another good pinch of salt and turn up the heat and fry for 5 minutes until lightly browned. Add the chopped aubergine, sprinkle with another good pinch of salt and turn up the heat and fry for 5 minutes until lightly browned. Add the chopped courgette and pepper and fry for a further 5 minutes until all the vegetables are starting to soften. Add the garlic to the vegetables and stir thoroughly to mix. Add the chopped courgette and pepper and fry for a further 5 minutes until all the vegetables are starting to soften. Add the garlic to the vegetables and stir thoroughly to mix. Stir in the tomatoes and tomato purée. Pop the lid on, reduce the heat back to medium and fry for 15 minutes, stirring occasionally. The tomatoes should begin to break down and release their juices to form a sauce, but if it gets a little sticky or starts to catch, add few tablespoons of pasta water to keep it moving. Taste and adjust the seasoning for salt. Stir in the tomatoes and tomato purée. Pop the lid on, reduce the heat back to medium and fry for 15 minutes, stirring occasionally. The tomatoes should begin to break down and release their juices to form a sauce, but if it gets a little sticky or starts to catch, add few tablespoons of pasta water to keep it moving. Taste and adjust the seasoning for salt. When the water boils for the pasta, chuck in a large spoonful of salt and add the pasta. Boil according to the packet instructions until the pasta is cooked how you like it. Keep a mugful of pasta water aside, then drain. When the water boils for the pasta, chuck in a large spoonful of salt and add the pasta. Boil according to the packet instructions until the pasta is cooked how you like it. Keep a mugful of pasta water aside, then drain. Tip the drained pasta into the pan with the sauce and stir to combine everything well, adding a little more pasta water if it’s not quite saucy enough. Tear in the fresh basil, add a really good grind of black pepper and stir through. Tip the drained pasta into the pan with the sauce and stir to combine everything well, adding a little more pasta water if it’s not quite saucy enough. Tear in the fresh basil, add a really good grind of black pepper and stir through. Tear the mozzarella into the pasta and gently stir in. It will melt and get gloriously stringy the more you stir. Dish up into warmed pasta bowls, give each a drizzle of extra-virgin olive oil and serve with the Parmesan for people to help themselves. Tear the mozzarella into the pasta and gently stir in. It will melt and get gloriously stringy the more you stir. Dish up into warmed pasta bowls, give each a drizzle of extra-virgin olive oil and serve with the Parmesan for people to help themselves."
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} | f34249c16346f340baa4e79719188215ed14c3ff1651920246ea1198c7eb47e1 | Mary Berry's Parma ham and pimento penne recipe
An average of 4.8 out of 5 stars from 59 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pimento_herb_penne_54105_16x9.jpg Mary Berry's easy pasta combines crispy Parma ham, red peppers and fresh herbs. Parma ham usually comes in packets of six to seven slices – use the whole packet. Each serving provides 596 kcal, 21g protein, 53g carbohydrate (of which 6.2g sugars), 33g fat (of which 17g saturates), 3.9g fibre and 1.8g salt. 275g/9¾oz penne pasta 6–7 slices Parma ham, snipped into small pieces1 tbsp olive oil 4 spring onions, finely chopped 150g/5½oz roasted red peppers in oil (from a jar), drained and chopped1 large garlic clove, crushed 200g/7oz full-fat crème fraîche1 x 30g packet flat-leaf parsley, leaves roughly chopped 1 x 30g packet basil, leaves roughly chopped 30g/1oz Parmesan, finely grated salt and freshly ground black pepper 275g/9¾oz penne pasta 6–7 slices Parma ham, snipped into small pieces 1 tbsp olive oil 4 spring onions, finely chopped 150g/5½oz roasted red peppers in oil (from a jar), drained and chopped 1 large garlic clove, crushed 200g/7oz full-fat crème fraîche 1 x 30g packet flat-leaf parsley, leaves roughly chopped 1 x 30g packet basil, leaves roughly chopped 30g/1oz Parmesan, finely grated salt and freshly ground black pepper Method Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving some of the cooking water.Meanwhile, place a large frying pan over a high heat. Fry the Parma ham for a few minutes, stirring occasionally, until crispy. Remove with a slotted spoon and set aside.Add the oil to the pan, along with the spring onions, peppers and garlic. Fry, stirring occasionally, for 2 minutes. Add the crème fraîche and bring to the boil, then add the drained pasta with half of the crispy ham, most of the herbs and some salt and pepper. Stir over the heat for a few minutes, or until everything is hot. Add the cheese and a splash of the reserved cooking water if the sauce seems too thick, and sprinkle over the remaining crispy ham and herbs to serve. Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving some of the cooking water. Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving some of the cooking water. Meanwhile, place a large frying pan over a high heat. Fry the Parma ham for a few minutes, stirring occasionally, until crispy. Remove with a slotted spoon and set aside. Meanwhile, place a large frying pan over a high heat. Fry the Parma ham for a few minutes, stirring occasionally, until crispy. Remove with a slotted spoon and set aside. Add the oil to the pan, along with the spring onions, peppers and garlic. Fry, stirring occasionally, for 2 minutes. Add the oil to the pan, along with the spring onions, peppers and garlic. Fry, stirring occasionally, for 2 minutes. Add the crème fraîche and bring to the boil, then add the drained pasta with half of the crispy ham, most of the herbs and some salt and pepper. Stir over the heat for a few minutes, or until everything is hot. Add the crème fraîche and bring to the boil, then add the drained pasta with half of the crispy ham, most of the herbs and some salt and pepper. Stir over the heat for a few minutes, or until everything is hot. Add the cheese and a splash of the reserved cooking water if the sauce seems too thick, and sprinkle over the remaining crispy ham and herbs to serve. Add the cheese and a splash of the reserved cooking water if the sauce seems too thick, and sprinkle over the remaining crispy ham and herbs to serve. Recipe tips Try using kitchen scissors to cut the spring onions quickly. Swap the ham for thin rashers of streaky bacon, if you prefer. Using chargrilled peppers in a jar makes this dish very quick. They are an excellent time saver. Of course, if you prefer, you can roast and skin your own. | {
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"title": "Mary Berry's Parma ham and pimento penne recipe",
"content": "An average of 4.8 out of 5 stars from 59 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pimento_herb_penne_54105_16x9.jpg Mary Berry's easy pasta combines crispy Parma ham, red peppers and fresh herbs. Parma ham usually comes in packets of six to seven slices – use the whole packet. Each serving provides 596 kcal, 21g protein, 53g carbohydrate (of which 6.2g sugars), 33g fat (of which 17g saturates), 3.9g fibre and 1.8g salt. 275g/9¾oz penne pasta 6–7 slices Parma ham, snipped into small pieces1 tbsp olive oil 4 spring onions, finely chopped 150g/5½oz roasted red peppers in oil (from a jar), drained and chopped1 large garlic clove, crushed 200g/7oz full-fat crème fraîche1 x 30g packet flat-leaf parsley, leaves roughly chopped 1 x 30g packet basil, leaves roughly chopped 30g/1oz Parmesan, finely grated salt and freshly ground black pepper 275g/9¾oz penne pasta 6–7 slices Parma ham, snipped into small pieces 1 tbsp olive oil 4 spring onions, finely chopped 150g/5½oz roasted red peppers in oil (from a jar), drained and chopped 1 large garlic clove, crushed 200g/7oz full-fat crème fraîche 1 x 30g packet flat-leaf parsley, leaves roughly chopped 1 x 30g packet basil, leaves roughly chopped 30g/1oz Parmesan, finely grated salt and freshly ground black pepper Method Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving some of the cooking water.Meanwhile, place a large frying pan over a high heat. Fry the Parma ham for a few minutes, stirring occasionally, until crispy. Remove with a slotted spoon and set aside.Add the oil to the pan, along with the spring onions, peppers and garlic. Fry, stirring occasionally, for 2 minutes. Add the crème fraîche and bring to the boil, then add the drained pasta with half of the crispy ham, most of the herbs and some salt and pepper. Stir over the heat for a few minutes, or until everything is hot. Add the cheese and a splash of the reserved cooking water if the sauce seems too thick, and sprinkle over the remaining crispy ham and herbs to serve. Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving some of the cooking water. Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving some of the cooking water. Meanwhile, place a large frying pan over a high heat. Fry the Parma ham for a few minutes, stirring occasionally, until crispy. Remove with a slotted spoon and set aside. Meanwhile, place a large frying pan over a high heat. Fry the Parma ham for a few minutes, stirring occasionally, until crispy. Remove with a slotted spoon and set aside. Add the oil to the pan, along with the spring onions, peppers and garlic. Fry, stirring occasionally, for 2 minutes. Add the oil to the pan, along with the spring onions, peppers and garlic. Fry, stirring occasionally, for 2 minutes. Add the crème fraîche and bring to the boil, then add the drained pasta with half of the crispy ham, most of the herbs and some salt and pepper. Stir over the heat for a few minutes, or until everything is hot. Add the crème fraîche and bring to the boil, then add the drained pasta with half of the crispy ham, most of the herbs and some salt and pepper. Stir over the heat for a few minutes, or until everything is hot. Add the cheese and a splash of the reserved cooking water if the sauce seems too thick, and sprinkle over the remaining crispy ham and herbs to serve. Add the cheese and a splash of the reserved cooking water if the sauce seems too thick, and sprinkle over the remaining crispy ham and herbs to serve. Recipe tips Try using kitchen scissors to cut the spring onions quickly. Swap the ham for thin rashers of streaky bacon, if you prefer. Using chargrilled peppers in a jar makes this dish very quick. They are an excellent time saver. Of course, if you prefer, you can roast and skin your own."
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} | 560794813ee759977f59b511e0b8725f3df1d4f1ec8a8d08981c82287fd8f65e | Pot-roasted lamb with mashed potatoes and mint sauce recipe
An average of 5.0 out of 5 stars from 1 rating 2kg/4lb 8oz shoulder of lamb, bone removed (you can ask your butcher to do this)salt and freshly ground black pepper1 tbsp olive oil2 large onions, cut into wedges500g/1lb 2oz carrots, peeled and cut into large chunks500g/1lb 2oz turnips, peeled and cut into large chunks4 sprigs thyme500ml/18fl oz lamb stock 2kg/4lb 8oz shoulder of lamb, bone removed (you can ask your butcher to do this) salt and freshly ground black pepper 1 tbsp olive oil 2 large onions, cut into wedges 500g/1lb 2oz carrots, peeled and cut into large chunks 500g/1lb 2oz turnips, peeled and cut into large chunks 4 sprigs thyme 500ml/18fl oz lamb stock 1kg/2lb 4oz white potatoes, peeled and cut into chunks3 sprigs mint, leaves and stalk110g/4oz buttersalt and freshly ground black pepper 1kg/2lb 4oz white potatoes, peeled and cut into chunks 3 sprigs mint, leaves and stalk 110g/4oz butter salt and freshly ground black pepper 20g/¾oz mint leaves, picked and finely chopped75ml/3fl oz malt vinegar1 tbsp caster sugar 20g/¾oz mint leaves, picked and finely chopped 75ml/3fl oz malt vinegar 1 tbsp caster sugar Method Preheat the oven to 180C/360F/Gas 4.Season the lamb well with salt and freshly ground black pepper.Heat a large flameproof casserole dish over a medium heat until hot. Add the oil and lamb and cook, turning occasionally, until golden-brown all over. Remove from the pan and set aside.Add the onions, carrots, turnips and thyme to the same casserole and fry for 1-2 minutes.Return the lamb to the casserole and pour over the stock. Place into the oven to cook uncovered for 1½ hours, or until the meat is completely cooked through and tender. Remove from the oven, cover and allow to rest for 15 minutes.For the mashed potatoes, place the potatoes and mint into a pan of salted water bring to the boil, then reduce the heat and simmer for 15 minutes, or until the potatoes are tender. Drain the potatoes, return to the pan and place back over a low heat to drive off any excess moisture.Add the butter and mash thoroughly. Season, to taste, with salt and freshly ground black pepper.For the mint sauce, place the chopped mint into a small bowl.Place the vinegar and sugar into a non-reactive pan and bring to a simmer. Pour the mixture over the mint and stir well to combine. Set aside until the lamb is ready.To serve, carve the lamb and place equal amounts onto each plate. Spoon the vegetables alongside with a dollop of mash. Spoon the mint sauce over the lamb. Preheat the oven to 180C/360F/Gas 4. Preheat the oven to 180C/360F/Gas 4. Season the lamb well with salt and freshly ground black pepper. Season the lamb well with salt and freshly ground black pepper. Heat a large flameproof casserole dish over a medium heat until hot. Add the oil and lamb and cook, turning occasionally, until golden-brown all over. Remove from the pan and set aside. Heat a large flameproof casserole dish over a medium heat until hot. Add the oil and lamb and cook, turning occasionally, until golden-brown all over. Remove from the pan and set aside. Add the onions, carrots, turnips and thyme to the same casserole and fry for 1-2 minutes. Add the onions, carrots, turnips and thyme to the same casserole and fry for 1-2 minutes. Return the lamb to the casserole and pour over the stock. Place into the oven to cook uncovered for 1½ hours, or until the meat is completely cooked through and tender. Remove from the oven, cover and allow to rest for 15 minutes. Return the lamb to the casserole and pour over the stock. Place into the oven to cook uncovered for 1½ hours, or until the meat is completely cooked through and tender. Remove from the oven, cover and allow to rest for 15 minutes. For the mashed potatoes, place the potatoes and mint into a pan of salted water bring to the boil, then reduce the heat and simmer for 15 minutes, or until the potatoes are tender. Drain the potatoes, return to the pan and place back over a low heat to drive off any excess moisture. For the mashed potatoes, place the potatoes and mint into a pan of salted water bring to the boil, then reduce the heat and simmer for 15 minutes, or until the potatoes are tender. Drain the potatoes, return to the pan and place back over a low heat to drive off any excess moisture. Add the butter and mash thoroughly. Season, to taste, with salt and freshly ground black pepper. Add the butter and mash thoroughly. Season, to taste, with salt and freshly ground black pepper. For the mint sauce, place the chopped mint into a small bowl. For the mint sauce, place the chopped mint into a small bowl. Place the vinegar and sugar into a non-reactive pan and bring to a simmer. Pour the mixture over the mint and stir well to combine. Set aside until the lamb is ready. Place the vinegar and sugar into a non-reactive pan and bring to a simmer. Pour the mixture over the mint and stir well to combine. Set aside until the lamb is ready. To serve, carve the lamb and place equal amounts onto each plate. Spoon the vegetables alongside with a dollop of mash. Spoon the mint sauce over the lamb. To serve, carve the lamb and place equal amounts onto each plate. Spoon the vegetables alongside with a dollop of mash. Spoon the mint sauce over the lamb. | {
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"content": "An average of 5.0 out of 5 stars from 1 rating 2kg/4lb 8oz shoulder of lamb, bone removed (you can ask your butcher to do this)salt and freshly ground black pepper1 tbsp olive oil2 large onions, cut into wedges500g/1lb 2oz carrots, peeled and cut into large chunks500g/1lb 2oz turnips, peeled and cut into large chunks4 sprigs thyme500ml/18fl oz lamb stock 2kg/4lb 8oz shoulder of lamb, bone removed (you can ask your butcher to do this) salt and freshly ground black pepper 1 tbsp olive oil 2 large onions, cut into wedges 500g/1lb 2oz carrots, peeled and cut into large chunks 500g/1lb 2oz turnips, peeled and cut into large chunks 4 sprigs thyme 500ml/18fl oz lamb stock 1kg/2lb 4oz white potatoes, peeled and cut into chunks3 sprigs mint, leaves and stalk110g/4oz buttersalt and freshly ground black pepper 1kg/2lb 4oz white potatoes, peeled and cut into chunks 3 sprigs mint, leaves and stalk 110g/4oz butter salt and freshly ground black pepper 20g/¾oz mint leaves, picked and finely chopped75ml/3fl oz malt vinegar1 tbsp caster sugar 20g/¾oz mint leaves, picked and finely chopped 75ml/3fl oz malt vinegar 1 tbsp caster sugar Method Preheat the oven to 180C/360F/Gas 4.Season the lamb well with salt and freshly ground black pepper.Heat a large flameproof casserole dish over a medium heat until hot. Add the oil and lamb and cook, turning occasionally, until golden-brown all over. Remove from the pan and set aside.Add the onions, carrots, turnips and thyme to the same casserole and fry for 1-2 minutes.Return the lamb to the casserole and pour over the stock. Place into the oven to cook uncovered for 1½ hours, or until the meat is completely cooked through and tender. Remove from the oven, cover and allow to rest for 15 minutes.For the mashed potatoes, place the potatoes and mint into a pan of salted water bring to the boil, then reduce the heat and simmer for 15 minutes, or until the potatoes are tender. Drain the potatoes, return to the pan and place back over a low heat to drive off any excess moisture.Add the butter and mash thoroughly. Season, to taste, with salt and freshly ground black pepper.For the mint sauce, place the chopped mint into a small bowl.Place the vinegar and sugar into a non-reactive pan and bring to a simmer. Pour the mixture over the mint and stir well to combine. Set aside until the lamb is ready.To serve, carve the lamb and place equal amounts onto each plate. Spoon the vegetables alongside with a dollop of mash. Spoon the mint sauce over the lamb. Preheat the oven to 180C/360F/Gas 4. Preheat the oven to 180C/360F/Gas 4. Season the lamb well with salt and freshly ground black pepper. Season the lamb well with salt and freshly ground black pepper. Heat a large flameproof casserole dish over a medium heat until hot. Add the oil and lamb and cook, turning occasionally, until golden-brown all over. Remove from the pan and set aside. Heat a large flameproof casserole dish over a medium heat until hot. Add the oil and lamb and cook, turning occasionally, until golden-brown all over. Remove from the pan and set aside. Add the onions, carrots, turnips and thyme to the same casserole and fry for 1-2 minutes. Add the onions, carrots, turnips and thyme to the same casserole and fry for 1-2 minutes. Return the lamb to the casserole and pour over the stock. Place into the oven to cook uncovered for 1½ hours, or until the meat is completely cooked through and tender. Remove from the oven, cover and allow to rest for 15 minutes. Return the lamb to the casserole and pour over the stock. Place into the oven to cook uncovered for 1½ hours, or until the meat is completely cooked through and tender. Remove from the oven, cover and allow to rest for 15 minutes. For the mashed potatoes, place the potatoes and mint into a pan of salted water bring to the boil, then reduce the heat and simmer for 15 minutes, or until the potatoes are tender. Drain the potatoes, return to the pan and place back over a low heat to drive off any excess moisture. For the mashed potatoes, place the potatoes and mint into a pan of salted water bring to the boil, then reduce the heat and simmer for 15 minutes, or until the potatoes are tender. Drain the potatoes, return to the pan and place back over a low heat to drive off any excess moisture. Add the butter and mash thoroughly. Season, to taste, with salt and freshly ground black pepper. Add the butter and mash thoroughly. Season, to taste, with salt and freshly ground black pepper. For the mint sauce, place the chopped mint into a small bowl. For the mint sauce, place the chopped mint into a small bowl. Place the vinegar and sugar into a non-reactive pan and bring to a simmer. Pour the mixture over the mint and stir well to combine. Set aside until the lamb is ready. Place the vinegar and sugar into a non-reactive pan and bring to a simmer. Pour the mixture over the mint and stir well to combine. Set aside until the lamb is ready. To serve, carve the lamb and place equal amounts onto each plate. Spoon the vegetables alongside with a dollop of mash. Spoon the mint sauce over the lamb. To serve, carve the lamb and place equal amounts onto each plate. Spoon the vegetables alongside with a dollop of mash. Spoon the mint sauce over the lamb."
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} | b7064cf0f9757154089c34f66afec794eefc9acd92f791e5397710e66fe5256d | Mapo tofu traybake with mushrooms and pak choi recipe
An average of 4.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mapo_tofu_traybake_with_68040_16x9.jpg The beauty of this vegetarian, oven-baked version of mapo tofu is that you can adjust the spice levels in the sauce as you like. A jar of chilli bean paste is an invaluable investment for your cupboard and fridge – you’ll find yourself using it for so many dishes. 300g/10½oz chestnut mushrooms, roughly chopped450g/1lb firm tofu, cut into 2cm/¾in cubes2 garlic cloves, finely grated5cm/2in piece fresh root ginger, peeled and finely grated1–3 heaped tsp chilli bean paste3 tbsp sesame oil2 pak choi, cut into eighths 3 spring onions, finely sliced on the diagonal½ tsp Sichuan peppercorns, bashed in a pestle and mortarsea salt flakescooked rice, to serve 300g/10½oz chestnut mushrooms, roughly chopped 450g/1lb firm tofu, cut into 2cm/¾in cubes 2 garlic cloves, finely grated 5cm/2in piece fresh root ginger, peeled and finely grated 1–3 heaped tsp chilli bean paste 3 tbsp sesame oil 2 pak choi, cut into eighths 3 spring onions, finely sliced on the diagonal ½ tsp Sichuan peppercorns, bashed in a pestle and mortar sea salt flakes cooked rice, to serve Method Preheat the oven to 200C/180C Fan/Gas 6. Tip the mushrooms, tofu, garlic and ginger into a large roasting tin.In a jug or small bowl, whisk together the chilli bean paste (use 1 teaspoon if cooking for children, more if cooking for adults) with 2 tablespoons of the sesame oil and 1 tablespoon of water. Mix this dressing well through the tofu and mushrooms.Add the pak choi to the tin and gently turn it in the dressing, then scatter over 1 teaspoon of sea salt flakes and transfer to the oven to roast for 20–30 minutes.Meanwhile, prepare the spring onions and put them in cold water to crisp up. Take the tofu out of the oven, taste and adjust the salt as needed, then drizzle over the remaining 1 tablespoon of sesame oil, scatter over the spring onions and Sichuan peppercorns. Serve hot with rice. Preheat the oven to 200C/180C Fan/Gas 6. Tip the mushrooms, tofu, garlic and ginger into a large roasting tin. Preheat the oven to 200C/180C Fan/Gas 6. Tip the mushrooms, tofu, garlic and ginger into a large roasting tin. In a jug or small bowl, whisk together the chilli bean paste (use 1 teaspoon if cooking for children, more if cooking for adults) with 2 tablespoons of the sesame oil and 1 tablespoon of water. Mix this dressing well through the tofu and mushrooms. In a jug or small bowl, whisk together the chilli bean paste (use 1 teaspoon if cooking for children, more if cooking for adults) with 2 tablespoons of the sesame oil and 1 tablespoon of water. Mix this dressing well through the tofu and mushrooms. Add the pak choi to the tin and gently turn it in the dressing, then scatter over 1 teaspoon of sea salt flakes and transfer to the oven to roast for 20–30 minutes. Add the pak choi to the tin and gently turn it in the dressing, then scatter over 1 teaspoon of sea salt flakes and transfer to the oven to roast for 20–30 minutes. Meanwhile, prepare the spring onions and put them in cold water to crisp up. Meanwhile, prepare the spring onions and put them in cold water to crisp up. Take the tofu out of the oven, taste and adjust the salt as needed, then drizzle over the remaining 1 tablespoon of sesame oil, scatter over the spring onions and Sichuan peppercorns. Serve hot with rice. Take the tofu out of the oven, taste and adjust the salt as needed, then drizzle over the remaining 1 tablespoon of sesame oil, scatter over the spring onions and Sichuan peppercorns. Serve hot with rice. | {
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"title": "Mapo tofu traybake with mushrooms and pak choi recipe",
"content": "An average of 4.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mapo_tofu_traybake_with_68040_16x9.jpg The beauty of this vegetarian, oven-baked version of mapo tofu is that you can adjust the spice levels in the sauce as you like. A jar of chilli bean paste is an invaluable investment for your cupboard and fridge – you’ll find yourself using it for so many dishes. 300g/10½oz chestnut mushrooms, roughly chopped450g/1lb firm tofu, cut into 2cm/¾in cubes2 garlic cloves, finely grated5cm/2in piece fresh root ginger, peeled and finely grated1–3 heaped tsp chilli bean paste3 tbsp sesame oil2 pak choi, cut into eighths 3 spring onions, finely sliced on the diagonal½ tsp Sichuan peppercorns, bashed in a pestle and mortarsea salt flakescooked rice, to serve 300g/10½oz chestnut mushrooms, roughly chopped 450g/1lb firm tofu, cut into 2cm/¾in cubes 2 garlic cloves, finely grated 5cm/2in piece fresh root ginger, peeled and finely grated 1–3 heaped tsp chilli bean paste 3 tbsp sesame oil 2 pak choi, cut into eighths 3 spring onions, finely sliced on the diagonal ½ tsp Sichuan peppercorns, bashed in a pestle and mortar sea salt flakes cooked rice, to serve Method Preheat the oven to 200C/180C Fan/Gas 6. Tip the mushrooms, tofu, garlic and ginger into a large roasting tin.In a jug or small bowl, whisk together the chilli bean paste (use 1 teaspoon if cooking for children, more if cooking for adults) with 2 tablespoons of the sesame oil and 1 tablespoon of water. Mix this dressing well through the tofu and mushrooms.Add the pak choi to the tin and gently turn it in the dressing, then scatter over 1 teaspoon of sea salt flakes and transfer to the oven to roast for 20–30 minutes.Meanwhile, prepare the spring onions and put them in cold water to crisp up. Take the tofu out of the oven, taste and adjust the salt as needed, then drizzle over the remaining 1 tablespoon of sesame oil, scatter over the spring onions and Sichuan peppercorns. Serve hot with rice. Preheat the oven to 200C/180C Fan/Gas 6. Tip the mushrooms, tofu, garlic and ginger into a large roasting tin. Preheat the oven to 200C/180C Fan/Gas 6. Tip the mushrooms, tofu, garlic and ginger into a large roasting tin. In a jug or small bowl, whisk together the chilli bean paste (use 1 teaspoon if cooking for children, more if cooking for adults) with 2 tablespoons of the sesame oil and 1 tablespoon of water. Mix this dressing well through the tofu and mushrooms. In a jug or small bowl, whisk together the chilli bean paste (use 1 teaspoon if cooking for children, more if cooking for adults) with 2 tablespoons of the sesame oil and 1 tablespoon of water. Mix this dressing well through the tofu and mushrooms. Add the pak choi to the tin and gently turn it in the dressing, then scatter over 1 teaspoon of sea salt flakes and transfer to the oven to roast for 20–30 minutes. Add the pak choi to the tin and gently turn it in the dressing, then scatter over 1 teaspoon of sea salt flakes and transfer to the oven to roast for 20–30 minutes. Meanwhile, prepare the spring onions and put them in cold water to crisp up. Meanwhile, prepare the spring onions and put them in cold water to crisp up. Take the tofu out of the oven, taste and adjust the salt as needed, then drizzle over the remaining 1 tablespoon of sesame oil, scatter over the spring onions and Sichuan peppercorns. Serve hot with rice. Take the tofu out of the oven, taste and adjust the salt as needed, then drizzle over the remaining 1 tablespoon of sesame oil, scatter over the spring onions and Sichuan peppercorns. Serve hot with rice."
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} | 4882a335b24ae337662b639bd9d82cfc6478bf8fa6f203fe7b121d2ee4554f2c | Miso salmon rice bowl recipe
An average of 4.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/miso_salmon_rice_bowl_77368_16x9.jpg An easy weeknight meal with sticky marinated salmon, dressed avocado, rice and a lively sriracha mayo to top it all. 1 tbsp white miso paste1 tbsp mirin½ tbsp maple syrup2 salmon fillets120g/4¼oz jasmine rice2 large ripe avocados1 tsp rice vinegar1 tsp sesame seeds, toasted½ tsp toasted sesame oil1 tbsp light mayonnaise1 tbsp srirachasea salt flakes 1 tbsp white miso paste 1 tbsp mirin ½ tbsp maple syrup 2 salmon fillets 120g/4¼oz jasmine rice 2 large ripe avocados 1 tsp rice vinegar 1 tsp sesame seeds, toasted ½ tsp toasted sesame oil 1 tbsp light mayonnaise 1 tbsp sriracha sea salt flakes Method In a small baking dish – just big enough for the two salmon fillets to sit comfortably with about 2.5cm/1in of space between them – whisk together the miso paste, mirin and maple syrup to make a smooth marinade. Add the salmon fillets and turn them over in the marinade so they’re well coated, then leave them to marinate, skin-side up, while the preheats to 200C/180C Fan/Gas 6.Cook the jasmine rice as per the packet instructions.Turn the salmon fillets over so they are skin-side down, then bake for 10 minutes. Meanwhile, peel and de-seed the avocado, using a spoon to scoop large pieces into a bowl. Add the rice vinegar, sesame seeds, sesame oil and a very generous pinch of sea salt flakes. Toss everything together so the avocado has broken down a little and taken on the flavours of the marinade.In a separate small bowl, stir together the mayonnaise and sriracha until smooth. The sriracha should break down the bonds in the mayonnaise to make a drizzling consistency. Serve the salmon fillets with the rice and the smashed avocado, with a generous drizzle of the sriracha mayo over the bowl. In a small baking dish – just big enough for the two salmon fillets to sit comfortably with about 2.5cm/1in of space between them – whisk together the miso paste, mirin and maple syrup to make a smooth marinade. Add the salmon fillets and turn them over in the marinade so they’re well coated, then leave them to marinate, skin-side up, while the preheats to 200C/180C Fan/Gas 6. In a small baking dish – just big enough for the two salmon fillets to sit comfortably with about 2.5cm/1in of space between them – whisk together the miso paste, mirin and maple syrup to make a smooth marinade. Add the salmon fillets and turn them over in the marinade so they’re well coated, then leave them to marinate, skin-side up, while the preheats to 200C/180C Fan/Gas 6. Cook the jasmine rice as per the packet instructions. Cook the jasmine rice as per the packet instructions. Turn the salmon fillets over so they are skin-side down, then bake for 10 minutes. Turn the salmon fillets over so they are skin-side down, then bake for 10 minutes. Meanwhile, peel and de-seed the avocado, using a spoon to scoop large pieces into a bowl. Add the rice vinegar, sesame seeds, sesame oil and a very generous pinch of sea salt flakes. Toss everything together so the avocado has broken down a little and taken on the flavours of the marinade. Meanwhile, peel and de-seed the avocado, using a spoon to scoop large pieces into a bowl. Add the rice vinegar, sesame seeds, sesame oil and a very generous pinch of sea salt flakes. Toss everything together so the avocado has broken down a little and taken on the flavours of the marinade. In a separate small bowl, stir together the mayonnaise and sriracha until smooth. The sriracha should break down the bonds in the mayonnaise to make a drizzling consistency. In a separate small bowl, stir together the mayonnaise and sriracha until smooth. The sriracha should break down the bonds in the mayonnaise to make a drizzling consistency. Serve the salmon fillets with the rice and the smashed avocado, with a generous drizzle of the sriracha mayo over the bowl. Serve the salmon fillets with the rice and the smashed avocado, with a generous drizzle of the sriracha mayo over the bowl. Recipe tips You can cook the salmon in the air fryer. Cook at 190C for 5 minutes or until it's just cooked through. Of course you can use this as a base bowl to add extra veg like broccoli, asparagus, or a crunchy cucumber salad. | {
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"title": "Miso salmon rice bowl 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/miso_salmon_rice_bowl_77368_16x9.jpg An easy weeknight meal with sticky marinated salmon, dressed avocado, rice and a lively sriracha mayo to top it all. 1 tbsp white miso paste1 tbsp mirin½ tbsp maple syrup2 salmon fillets120g/4¼oz jasmine rice2 large ripe avocados1 tsp rice vinegar1 tsp sesame seeds, toasted½ tsp toasted sesame oil1 tbsp light mayonnaise1 tbsp srirachasea salt flakes 1 tbsp white miso paste 1 tbsp mirin ½ tbsp maple syrup 2 salmon fillets 120g/4¼oz jasmine rice 2 large ripe avocados 1 tsp rice vinegar 1 tsp sesame seeds, toasted ½ tsp toasted sesame oil 1 tbsp light mayonnaise 1 tbsp sriracha sea salt flakes Method In a small baking dish – just big enough for the two salmon fillets to sit comfortably with about 2.5cm/1in of space between them – whisk together the miso paste, mirin and maple syrup to make a smooth marinade. Add the salmon fillets and turn them over in the marinade so they’re well coated, then leave them to marinate, skin-side up, while the preheats to 200C/180C Fan/Gas 6.Cook the jasmine rice as per the packet instructions.Turn the salmon fillets over so they are skin-side down, then bake for 10 minutes. Meanwhile, peel and de-seed the avocado, using a spoon to scoop large pieces into a bowl. Add the rice vinegar, sesame seeds, sesame oil and a very generous pinch of sea salt flakes. Toss everything together so the avocado has broken down a little and taken on the flavours of the marinade.In a separate small bowl, stir together the mayonnaise and sriracha until smooth. The sriracha should break down the bonds in the mayonnaise to make a drizzling consistency. Serve the salmon fillets with the rice and the smashed avocado, with a generous drizzle of the sriracha mayo over the bowl. In a small baking dish – just big enough for the two salmon fillets to sit comfortably with about 2.5cm/1in of space between them – whisk together the miso paste, mirin and maple syrup to make a smooth marinade. Add the salmon fillets and turn them over in the marinade so they’re well coated, then leave them to marinate, skin-side up, while the preheats to 200C/180C Fan/Gas 6. In a small baking dish – just big enough for the two salmon fillets to sit comfortably with about 2.5cm/1in of space between them – whisk together the miso paste, mirin and maple syrup to make a smooth marinade. Add the salmon fillets and turn them over in the marinade so they’re well coated, then leave them to marinate, skin-side up, while the preheats to 200C/180C Fan/Gas 6. Cook the jasmine rice as per the packet instructions. Cook the jasmine rice as per the packet instructions. Turn the salmon fillets over so they are skin-side down, then bake for 10 minutes. Turn the salmon fillets over so they are skin-side down, then bake for 10 minutes. Meanwhile, peel and de-seed the avocado, using a spoon to scoop large pieces into a bowl. Add the rice vinegar, sesame seeds, sesame oil and a very generous pinch of sea salt flakes. Toss everything together so the avocado has broken down a little and taken on the flavours of the marinade. Meanwhile, peel and de-seed the avocado, using a spoon to scoop large pieces into a bowl. Add the rice vinegar, sesame seeds, sesame oil and a very generous pinch of sea salt flakes. Toss everything together so the avocado has broken down a little and taken on the flavours of the marinade. In a separate small bowl, stir together the mayonnaise and sriracha until smooth. The sriracha should break down the bonds in the mayonnaise to make a drizzling consistency. In a separate small bowl, stir together the mayonnaise and sriracha until smooth. The sriracha should break down the bonds in the mayonnaise to make a drizzling consistency. Serve the salmon fillets with the rice and the smashed avocado, with a generous drizzle of the sriracha mayo over the bowl. Serve the salmon fillets with the rice and the smashed avocado, with a generous drizzle of the sriracha mayo over the bowl. Recipe tips You can cook the salmon in the air fryer. Cook at 190C for 5 minutes or until it's just cooked through. Of course you can use this as a base bowl to add extra veg like broccoli, asparagus, or a crunchy cucumber salad."
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} | 70b090b292dc3d46898f4228d61dfc43c7dd953cf77684d0fe76c977af3bbd48 | Burnt aubergine chilli bowl recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/aubergine_chilli_bowl_80476_16x9.jpg This smoky veggie chilli is made by blistering aubergines over a gas flame – in the summer, you can use a barbecue. 2 aubergines1 tbsp olive oil1 large onion, finely chopped1½–2 tbsp Cajun spice mix (use the full 2 tbsp if your aubergines are particularly large)1 tsp ground cumin400g tin finely chopped tomatoes400g tin black beans, drained and rinsed400g tin red kidney beans, drained and rinsed 400ml/14fl oz vegetable stock, made with 1 stock cube220–330g/7–11½oz basmati rice (55g/2oz per person)salt, to taste 2 aubergines 1 tbsp olive oil 1 large onion, finely chopped 1½–2 tbsp Cajun spice mix (use the full 2 tbsp if your aubergines are particularly large) 1 tsp ground cumin 400g tin finely chopped tomatoes 400g tin black beans, drained and rinsed 400g tin red kidney beans, drained and rinsed 400ml/14fl oz vegetable stock, made with 1 stock cube 220–330g/7–11½oz basmati rice (55g/2oz per person) salt, to taste avocado, dicedlime wedgessoured cream avocado, diced lime wedges soured cream Method Using a pair of long handled heatproof tongs, hold the aubergines one at a time over the flame of a gas ring until charred all over and the aubergines have started to soften. This will take some time (roughly 30 minutes) so feel free to do it in advance; if you don’t have a gas burner, this can also be done outside on the barbecue. Once the aubergines are cool enough to handle, peel off as much of the charred skin as possible and roughly chop the flesh into bite-sized pieces.Heat the oil in a large saucepan or casserole dish set over a medium-high heat. Add the onion with a generous pinch of salt and cook until soft and starting to colour. Stir in the spices and cook for a further minute.Add the cooked aubergine flesh, tinned tomatoes, beans and vegetable stock, using a little of the stock to wash all of the juices out of the tomato tin to minimise waste. Season well with more salt, then raise the heat to bring the chilli to the boil. Then, reduce the heat to medium-low and leave to simmer, uncovered for 30 minutes, stirring occasionally. Meanwhile, cook the rice as per the packet instructions and cut the avocado.Serve the chilli with the rice, avocado, lime wedges and soured cream. Using a pair of long handled heatproof tongs, hold the aubergines one at a time over the flame of a gas ring until charred all over and the aubergines have started to soften. This will take some time (roughly 30 minutes) so feel free to do it in advance; if you don’t have a gas burner, this can also be done outside on the barbecue. Once the aubergines are cool enough to handle, peel off as much of the charred skin as possible and roughly chop the flesh into bite-sized pieces. Using a pair of long handled heatproof tongs, hold the aubergines one at a time over the flame of a gas ring until charred all over and the aubergines have started to soften. This will take some time (roughly 30 minutes) so feel free to do it in advance; if you don’t have a gas burner, this can also be done outside on the barbecue. Once the aubergines are cool enough to handle, peel off as much of the charred skin as possible and roughly chop the flesh into bite-sized pieces. Heat the oil in a large saucepan or casserole dish set over a medium-high heat. Add the onion with a generous pinch of salt and cook until soft and starting to colour. Stir in the spices and cook for a further minute. Heat the oil in a large saucepan or casserole dish set over a medium-high heat. Add the onion with a generous pinch of salt and cook until soft and starting to colour. Stir in the spices and cook for a further minute. Add the cooked aubergine flesh, tinned tomatoes, beans and vegetable stock, using a little of the stock to wash all of the juices out of the tomato tin to minimise waste. Season well with more salt, then raise the heat to bring the chilli to the boil. Then, reduce the heat to medium-low and leave to simmer, uncovered for 30 minutes, stirring occasionally. Add the cooked aubergine flesh, tinned tomatoes, beans and vegetable stock, using a little of the stock to wash all of the juices out of the tomato tin to minimise waste. Season well with more salt, then raise the heat to bring the chilli to the boil. Then, reduce the heat to medium-low and leave to simmer, uncovered for 30 minutes, stirring occasionally. Meanwhile, cook the rice as per the packet instructions and cut the avocado. Meanwhile, cook the rice as per the packet instructions and cut the avocado. Serve the chilli with the rice, avocado, lime wedges and soured cream. Serve the chilli with the rice, avocado, lime wedges and soured cream. Recipe tips This chilli reheats and freezes really well making it perfect for batch cooking! | {
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"content": "An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/aubergine_chilli_bowl_80476_16x9.jpg This smoky veggie chilli is made by blistering aubergines over a gas flame – in the summer, you can use a barbecue. 2 aubergines1 tbsp olive oil1 large onion, finely chopped1½–2 tbsp Cajun spice mix (use the full 2 tbsp if your aubergines are particularly large)1 tsp ground cumin400g tin finely chopped tomatoes400g tin black beans, drained and rinsed400g tin red kidney beans, drained and rinsed 400ml/14fl oz vegetable stock, made with 1 stock cube220–330g/7–11½oz basmati rice (55g/2oz per person)salt, to taste 2 aubergines 1 tbsp olive oil 1 large onion, finely chopped 1½–2 tbsp Cajun spice mix (use the full 2 tbsp if your aubergines are particularly large) 1 tsp ground cumin 400g tin finely chopped tomatoes 400g tin black beans, drained and rinsed 400g tin red kidney beans, drained and rinsed 400ml/14fl oz vegetable stock, made with 1 stock cube 220–330g/7–11½oz basmati rice (55g/2oz per person) salt, to taste avocado, dicedlime wedgessoured cream avocado, diced lime wedges soured cream Method Using a pair of long handled heatproof tongs, hold the aubergines one at a time over the flame of a gas ring until charred all over and the aubergines have started to soften. This will take some time (roughly 30 minutes) so feel free to do it in advance; if you don’t have a gas burner, this can also be done outside on the barbecue. Once the aubergines are cool enough to handle, peel off as much of the charred skin as possible and roughly chop the flesh into bite-sized pieces.Heat the oil in a large saucepan or casserole dish set over a medium-high heat. Add the onion with a generous pinch of salt and cook until soft and starting to colour. Stir in the spices and cook for a further minute.Add the cooked aubergine flesh, tinned tomatoes, beans and vegetable stock, using a little of the stock to wash all of the juices out of the tomato tin to minimise waste. Season well with more salt, then raise the heat to bring the chilli to the boil. Then, reduce the heat to medium-low and leave to simmer, uncovered for 30 minutes, stirring occasionally. Meanwhile, cook the rice as per the packet instructions and cut the avocado.Serve the chilli with the rice, avocado, lime wedges and soured cream. Using a pair of long handled heatproof tongs, hold the aubergines one at a time over the flame of a gas ring until charred all over and the aubergines have started to soften. This will take some time (roughly 30 minutes) so feel free to do it in advance; if you don’t have a gas burner, this can also be done outside on the barbecue. Once the aubergines are cool enough to handle, peel off as much of the charred skin as possible and roughly chop the flesh into bite-sized pieces. Using a pair of long handled heatproof tongs, hold the aubergines one at a time over the flame of a gas ring until charred all over and the aubergines have started to soften. This will take some time (roughly 30 minutes) so feel free to do it in advance; if you don’t have a gas burner, this can also be done outside on the barbecue. Once the aubergines are cool enough to handle, peel off as much of the charred skin as possible and roughly chop the flesh into bite-sized pieces. Heat the oil in a large saucepan or casserole dish set over a medium-high heat. Add the onion with a generous pinch of salt and cook until soft and starting to colour. Stir in the spices and cook for a further minute. Heat the oil in a large saucepan or casserole dish set over a medium-high heat. Add the onion with a generous pinch of salt and cook until soft and starting to colour. Stir in the spices and cook for a further minute. Add the cooked aubergine flesh, tinned tomatoes, beans and vegetable stock, using a little of the stock to wash all of the juices out of the tomato tin to minimise waste. Season well with more salt, then raise the heat to bring the chilli to the boil. Then, reduce the heat to medium-low and leave to simmer, uncovered for 30 minutes, stirring occasionally. Add the cooked aubergine flesh, tinned tomatoes, beans and vegetable stock, using a little of the stock to wash all of the juices out of the tomato tin to minimise waste. Season well with more salt, then raise the heat to bring the chilli to the boil. Then, reduce the heat to medium-low and leave to simmer, uncovered for 30 minutes, stirring occasionally. Meanwhile, cook the rice as per the packet instructions and cut the avocado. Meanwhile, cook the rice as per the packet instructions and cut the avocado. Serve the chilli with the rice, avocado, lime wedges and soured cream. Serve the chilli with the rice, avocado, lime wedges and soured cream. Recipe tips This chilli reheats and freezes really well making it perfect for batch cooking!"
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} | f85a6d9568b496cff1d20199b37f74e1ac7b55ebaad0c190d5f1647b7c32be81 | Cumin beef and cucumber salad recipe
An average of 4.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cumin_beef_and_cucumber_23072_16x9.jpg These crispy cumin beef and smashed cucumber rice bowls come together in 20 minutes, making the perfect weeknight dinner! 1 tsp cumin seeds1 tsp Sichuan peppercorns600g/1lb 5oz flank, hangar or bavette steak, sliced into thin strips1 tsp bicarbonate of soda3 tbsp soy sauce1 tbsp Shaoxing rice wine (optional)1 tbsp brown sugar½ tsp salt3 tbsp sunflower oil5 garlic cloves, grated1 piece ginger (approx. 5cm/2in), peeled and grated1 onion, thinly sliced2 red peppers, thinly sliced1 tsp dried chilli flakes1 tbsp honeyrice, to serve 1 tsp cumin seeds 1 tsp Sichuan peppercorns 600g/1lb 5oz flank, hangar or bavette steak, sliced into thin strips 1 tsp bicarbonate of soda 3 tbsp soy sauce 1 tbsp Shaoxing rice wine (optional) 1 tbsp brown sugar ½ tsp salt 3 tbsp sunflower oil 5 garlic cloves, grated 1 piece ginger (approx. 5cm/2in), peeled and grated 1 onion, thinly sliced 2 red peppers, thinly sliced 1 tsp dried chilli flakes 1 tbsp honey rice, to serve 1 cucumber1 garlic clove, grated1 tsp chilli oil or chilli flakes2 tbsp rice wine vinegar2 tbsp sesame seeds, toasted 1 cucumber 1 garlic clove, grated 1 tsp chilli oil or chilli flakes 2 tbsp rice wine vinegar 2 tbsp sesame seeds, toasted Method To make the beef, add the cumin seeds and Sichuan peppercorn to a pestle and mortar and grind to a coarse powder. Add the steak to a bowl with the bicarbonate of soda, 2 tablespoons of the soy sauce, Shaoxing wine (if using), 1 teaspoon of the ground cumin and Sichuan peppercorns, brown sugar and salt and mix well.To make the cucumber salad, bash the cucumber with a rolling pin then chop it into random sized chunks.Add to a bowl with the garlic, chilli oil and rice wine vinegar and mix well. Top with the toasted sesame seeds.Heat a wok on a high heat and add 2 tablespoons of the oil. Fry the marinated steak until nicely seared and a little charred – about 4–5 minutes, remove to a plate and set aside.Return the wok to a high heat, add the remaining oil and once hot, add the garlic and ginger and cook for 1–2 minutes until fragrant. Add the onion, peppers, remaining ground cumin and Sichuan peppercorns and chilli flakes and stir fry until browned. Return the steak to the pan along with the remaining soy sauce and honey. Toss together and cook for 3–5 minutes. Serve on steaming hot rice with the cucumber salad. To make the beef, add the cumin seeds and Sichuan peppercorn to a pestle and mortar and grind to a coarse powder. To make the beef, add the cumin seeds and Sichuan peppercorn to a pestle and mortar and grind to a coarse powder. Add the steak to a bowl with the bicarbonate of soda, 2 tablespoons of the soy sauce, Shaoxing wine (if using), 1 teaspoon of the ground cumin and Sichuan peppercorns, brown sugar and salt and mix well. Add the steak to a bowl with the bicarbonate of soda, 2 tablespoons of the soy sauce, Shaoxing wine (if using), 1 teaspoon of the ground cumin and Sichuan peppercorns, brown sugar and salt and mix well. To make the cucumber salad, bash the cucumber with a rolling pin then chop it into random sized chunks. To make the cucumber salad, bash the cucumber with a rolling pin then chop it into random sized chunks. Add to a bowl with the garlic, chilli oil and rice wine vinegar and mix well. Top with the toasted sesame seeds. Add to a bowl with the garlic, chilli oil and rice wine vinegar and mix well. Top with the toasted sesame seeds. Heat a wok on a high heat and add 2 tablespoons of the oil. Fry the marinated steak until nicely seared and a little charred – about 4–5 minutes, remove to a plate and set aside. Heat a wok on a high heat and add 2 tablespoons of the oil. Fry the marinated steak until nicely seared and a little charred – about 4–5 minutes, remove to a plate and set aside. Return the wok to a high heat, add the remaining oil and once hot, add the garlic and ginger and cook for 1–2 minutes until fragrant. Add the onion, peppers, remaining ground cumin and Sichuan peppercorns and chilli flakes and stir fry until browned. Return the wok to a high heat, add the remaining oil and once hot, add the garlic and ginger and cook for 1–2 minutes until fragrant. Add the onion, peppers, remaining ground cumin and Sichuan peppercorns and chilli flakes and stir fry until browned. Return the steak to the pan along with the remaining soy sauce and honey. Toss together and cook for 3–5 minutes. Return the steak to the pan along with the remaining soy sauce and honey. Toss together and cook for 3–5 minutes. Serve on steaming hot rice with the cucumber salad. Serve on steaming hot rice with the cucumber salad. Recipe tips Freeze the steak for 30 minutes before using to make it easier to slice. The steak can also be done in the air fryer for 10 minutes at 200C. | {
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"content": "An average of 4.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cumin_beef_and_cucumber_23072_16x9.jpg These crispy cumin beef and smashed cucumber rice bowls come together in 20 minutes, making the perfect weeknight dinner! 1 tsp cumin seeds1 tsp Sichuan peppercorns600g/1lb 5oz flank, hangar or bavette steak, sliced into thin strips1 tsp bicarbonate of soda3 tbsp soy sauce1 tbsp Shaoxing rice wine (optional)1 tbsp brown sugar½ tsp salt3 tbsp sunflower oil5 garlic cloves, grated1 piece ginger (approx. 5cm/2in), peeled and grated1 onion, thinly sliced2 red peppers, thinly sliced1 tsp dried chilli flakes1 tbsp honeyrice, to serve 1 tsp cumin seeds 1 tsp Sichuan peppercorns 600g/1lb 5oz flank, hangar or bavette steak, sliced into thin strips 1 tsp bicarbonate of soda 3 tbsp soy sauce 1 tbsp Shaoxing rice wine (optional) 1 tbsp brown sugar ½ tsp salt 3 tbsp sunflower oil 5 garlic cloves, grated 1 piece ginger (approx. 5cm/2in), peeled and grated 1 onion, thinly sliced 2 red peppers, thinly sliced 1 tsp dried chilli flakes 1 tbsp honey rice, to serve 1 cucumber1 garlic clove, grated1 tsp chilli oil or chilli flakes2 tbsp rice wine vinegar2 tbsp sesame seeds, toasted 1 cucumber 1 garlic clove, grated 1 tsp chilli oil or chilli flakes 2 tbsp rice wine vinegar 2 tbsp sesame seeds, toasted Method To make the beef, add the cumin seeds and Sichuan peppercorn to a pestle and mortar and grind to a coarse powder. Add the steak to a bowl with the bicarbonate of soda, 2 tablespoons of the soy sauce, Shaoxing wine (if using), 1 teaspoon of the ground cumin and Sichuan peppercorns, brown sugar and salt and mix well.To make the cucumber salad, bash the cucumber with a rolling pin then chop it into random sized chunks.Add to a bowl with the garlic, chilli oil and rice wine vinegar and mix well. Top with the toasted sesame seeds.Heat a wok on a high heat and add 2 tablespoons of the oil. Fry the marinated steak until nicely seared and a little charred – about 4–5 minutes, remove to a plate and set aside.Return the wok to a high heat, add the remaining oil and once hot, add the garlic and ginger and cook for 1–2 minutes until fragrant. Add the onion, peppers, remaining ground cumin and Sichuan peppercorns and chilli flakes and stir fry until browned. Return the steak to the pan along with the remaining soy sauce and honey. Toss together and cook for 3–5 minutes. Serve on steaming hot rice with the cucumber salad. To make the beef, add the cumin seeds and Sichuan peppercorn to a pestle and mortar and grind to a coarse powder. To make the beef, add the cumin seeds and Sichuan peppercorn to a pestle and mortar and grind to a coarse powder. Add the steak to a bowl with the bicarbonate of soda, 2 tablespoons of the soy sauce, Shaoxing wine (if using), 1 teaspoon of the ground cumin and Sichuan peppercorns, brown sugar and salt and mix well. Add the steak to a bowl with the bicarbonate of soda, 2 tablespoons of the soy sauce, Shaoxing wine (if using), 1 teaspoon of the ground cumin and Sichuan peppercorns, brown sugar and salt and mix well. To make the cucumber salad, bash the cucumber with a rolling pin then chop it into random sized chunks. To make the cucumber salad, bash the cucumber with a rolling pin then chop it into random sized chunks. Add to a bowl with the garlic, chilli oil and rice wine vinegar and mix well. Top with the toasted sesame seeds. Add to a bowl with the garlic, chilli oil and rice wine vinegar and mix well. Top with the toasted sesame seeds. Heat a wok on a high heat and add 2 tablespoons of the oil. Fry the marinated steak until nicely seared and a little charred – about 4–5 minutes, remove to a plate and set aside. Heat a wok on a high heat and add 2 tablespoons of the oil. Fry the marinated steak until nicely seared and a little charred – about 4–5 minutes, remove to a plate and set aside. Return the wok to a high heat, add the remaining oil and once hot, add the garlic and ginger and cook for 1–2 minutes until fragrant. Add the onion, peppers, remaining ground cumin and Sichuan peppercorns and chilli flakes and stir fry until browned. Return the wok to a high heat, add the remaining oil and once hot, add the garlic and ginger and cook for 1–2 minutes until fragrant. Add the onion, peppers, remaining ground cumin and Sichuan peppercorns and chilli flakes and stir fry until browned. Return the steak to the pan along with the remaining soy sauce and honey. Toss together and cook for 3–5 minutes. Return the steak to the pan along with the remaining soy sauce and honey. Toss together and cook for 3–5 minutes. Serve on steaming hot rice with the cucumber salad. Serve on steaming hot rice with the cucumber salad. Recipe tips Freeze the steak for 30 minutes before using to make it easier to slice. The steak can also be done in the air fryer for 10 minutes at 200C."
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} | 836d0b38358ab848dced678a391f85097d1a05796b17056f5bc5cfbd31aaced5 | Salt and pepper tofu bowl recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salt_pepper_tofu_bowl_09369_16x9.jpg This salt and pepper tofu is easy to make at home. Serve with rice and greens for a quick and easy bowl of goodness. 225g block extra firm tofu, drained, patted dry and cut into roughly 2cm/¾in cubes1½ tbsp olive oil, plus extra for frying3 tbsp cornflour120g/4¼oz jasmine rice¼ tsp fine sea salt¼ tsp white pepper¼ tsp caster sugar¼ tsp garlic powder1 tbsp oyster sauce (or a vegan alternative)200g/7oz Asian greens (such as choi sum or pak choi), roughly chopped with green and white parts separated 2 large garlic cloves, sliced sliced spring onion, to garnish (optional) 225g block extra firm tofu, drained, patted dry and cut into roughly 2cm/¾in cubes 1½ tbsp olive oil, plus extra for frying 3 tbsp cornflour 120g/4¼oz jasmine rice ¼ tsp fine sea salt ¼ tsp white pepper ¼ tsp caster sugar ¼ tsp garlic powder 1 tbsp oyster sauce (or a vegan alternative) 200g/7oz Asian greens (such as choi sum or pak choi), roughly chopped with green and white parts separated 2 large garlic cloves, sliced sliced spring onion, to garnish (optional) Method Coat the tofu cubes with 1 tablespoon of the olive oil in a medium-sized bowl, then toss with the cornflour, adding a tablespoon at a time.Heat just enough oil to cover the bottom of a large, non-stick frying pan set over a high heat. Once the oil is shimmering, fry the tofu until golden on all sides, working in batches if needed. This should take around 15 minutes. Set aside on a plate lined with kitchen paper to drain off any excess oil. Meanwhile, cook the jasmine rice as per the packet instructions. Stir together the sea salt, white pepper, sugar and garlic powder in a small bowl. Set aside. Then, in another small bowl, whisk the oyster sauce together with 4 tablespoons of water. In another pan, heat the remaining half tablespoon of oil over a medium-high heat. Cook the white parts of your greens until tender, then stir in the sliced garlic and reserved green parts. Cook until the garlic is soft and the greens have wilted.Stir the oyster sauce mixture into the greens, allowing it to bubble down into a thickened sauce; this should only take a couple of minutes.Just before serving, toss the cooked tofu with the salt and pepper mixture.To serve, divide the rice between two warm bowls, then top with the greens and their sauce, followed by the tofu and spring onions, if using. Coat the tofu cubes with 1 tablespoon of the olive oil in a medium-sized bowl, then toss with the cornflour, adding a tablespoon at a time. Coat the tofu cubes with 1 tablespoon of the olive oil in a medium-sized bowl, then toss with the cornflour, adding a tablespoon at a time. Heat just enough oil to cover the bottom of a large, non-stick frying pan set over a high heat. Once the oil is shimmering, fry the tofu until golden on all sides, working in batches if needed. This should take around 15 minutes. Set aside on a plate lined with kitchen paper to drain off any excess oil. Heat just enough oil to cover the bottom of a large, non-stick frying pan set over a high heat. Once the oil is shimmering, fry the tofu until golden on all sides, working in batches if needed. This should take around 15 minutes. Set aside on a plate lined with kitchen paper to drain off any excess oil. Meanwhile, cook the jasmine rice as per the packet instructions. Meanwhile, cook the jasmine rice as per the packet instructions. Stir together the sea salt, white pepper, sugar and garlic powder in a small bowl. Set aside. Then, in another small bowl, whisk the oyster sauce together with 4 tablespoons of water. Stir together the sea salt, white pepper, sugar and garlic powder in a small bowl. Set aside. Then, in another small bowl, whisk the oyster sauce together with 4 tablespoons of water. In another pan, heat the remaining half tablespoon of oil over a medium-high heat. Cook the white parts of your greens until tender, then stir in the sliced garlic and reserved green parts. Cook until the garlic is soft and the greens have wilted. In another pan, heat the remaining half tablespoon of oil over a medium-high heat. Cook the white parts of your greens until tender, then stir in the sliced garlic and reserved green parts. Cook until the garlic is soft and the greens have wilted. Stir the oyster sauce mixture into the greens, allowing it to bubble down into a thickened sauce; this should only take a couple of minutes. Stir the oyster sauce mixture into the greens, allowing it to bubble down into a thickened sauce; this should only take a couple of minutes. Just before serving, toss the cooked tofu with the salt and pepper mixture. Just before serving, toss the cooked tofu with the salt and pepper mixture. To serve, divide the rice between two warm bowls, then top with the greens and their sauce, followed by the tofu and spring onions, if using. To serve, divide the rice between two warm bowls, then top with the greens and their sauce, followed by the tofu and spring onions, if using. | {
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"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salt_pepper_tofu_bowl_09369_16x9.jpg This salt and pepper tofu is easy to make at home. Serve with rice and greens for a quick and easy bowl of goodness. 225g block extra firm tofu, drained, patted dry and cut into roughly 2cm/¾in cubes1½ tbsp olive oil, plus extra for frying3 tbsp cornflour120g/4¼oz jasmine rice¼ tsp fine sea salt¼ tsp white pepper¼ tsp caster sugar¼ tsp garlic powder1 tbsp oyster sauce (or a vegan alternative)200g/7oz Asian greens (such as choi sum or pak choi), roughly chopped with green and white parts separated 2 large garlic cloves, sliced sliced spring onion, to garnish (optional) 225g block extra firm tofu, drained, patted dry and cut into roughly 2cm/¾in cubes 1½ tbsp olive oil, plus extra for frying 3 tbsp cornflour 120g/4¼oz jasmine rice ¼ tsp fine sea salt ¼ tsp white pepper ¼ tsp caster sugar ¼ tsp garlic powder 1 tbsp oyster sauce (or a vegan alternative) 200g/7oz Asian greens (such as choi sum or pak choi), roughly chopped with green and white parts separated 2 large garlic cloves, sliced sliced spring onion, to garnish (optional) Method Coat the tofu cubes with 1 tablespoon of the olive oil in a medium-sized bowl, then toss with the cornflour, adding a tablespoon at a time.Heat just enough oil to cover the bottom of a large, non-stick frying pan set over a high heat. Once the oil is shimmering, fry the tofu until golden on all sides, working in batches if needed. This should take around 15 minutes. Set aside on a plate lined with kitchen paper to drain off any excess oil. Meanwhile, cook the jasmine rice as per the packet instructions. Stir together the sea salt, white pepper, sugar and garlic powder in a small bowl. Set aside. Then, in another small bowl, whisk the oyster sauce together with 4 tablespoons of water. In another pan, heat the remaining half tablespoon of oil over a medium-high heat. Cook the white parts of your greens until tender, then stir in the sliced garlic and reserved green parts. Cook until the garlic is soft and the greens have wilted.Stir the oyster sauce mixture into the greens, allowing it to bubble down into a thickened sauce; this should only take a couple of minutes.Just before serving, toss the cooked tofu with the salt and pepper mixture.To serve, divide the rice between two warm bowls, then top with the greens and their sauce, followed by the tofu and spring onions, if using. Coat the tofu cubes with 1 tablespoon of the olive oil in a medium-sized bowl, then toss with the cornflour, adding a tablespoon at a time. Coat the tofu cubes with 1 tablespoon of the olive oil in a medium-sized bowl, then toss with the cornflour, adding a tablespoon at a time. Heat just enough oil to cover the bottom of a large, non-stick frying pan set over a high heat. Once the oil is shimmering, fry the tofu until golden on all sides, working in batches if needed. This should take around 15 minutes. Set aside on a plate lined with kitchen paper to drain off any excess oil. Heat just enough oil to cover the bottom of a large, non-stick frying pan set over a high heat. Once the oil is shimmering, fry the tofu until golden on all sides, working in batches if needed. This should take around 15 minutes. Set aside on a plate lined with kitchen paper to drain off any excess oil. Meanwhile, cook the jasmine rice as per the packet instructions. Meanwhile, cook the jasmine rice as per the packet instructions. Stir together the sea salt, white pepper, sugar and garlic powder in a small bowl. Set aside. Then, in another small bowl, whisk the oyster sauce together with 4 tablespoons of water. Stir together the sea salt, white pepper, sugar and garlic powder in a small bowl. Set aside. Then, in another small bowl, whisk the oyster sauce together with 4 tablespoons of water. In another pan, heat the remaining half tablespoon of oil over a medium-high heat. Cook the white parts of your greens until tender, then stir in the sliced garlic and reserved green parts. Cook until the garlic is soft and the greens have wilted. In another pan, heat the remaining half tablespoon of oil over a medium-high heat. Cook the white parts of your greens until tender, then stir in the sliced garlic and reserved green parts. Cook until the garlic is soft and the greens have wilted. Stir the oyster sauce mixture into the greens, allowing it to bubble down into a thickened sauce; this should only take a couple of minutes. Stir the oyster sauce mixture into the greens, allowing it to bubble down into a thickened sauce; this should only take a couple of minutes. Just before serving, toss the cooked tofu with the salt and pepper mixture. Just before serving, toss the cooked tofu with the salt and pepper mixture. To serve, divide the rice between two warm bowls, then top with the greens and their sauce, followed by the tofu and spring onions, if using. To serve, divide the rice between two warm bowls, then top with the greens and their sauce, followed by the tofu and spring onions, if using."
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} | a24dca319f5e43eddb3d30b55ca42c88232882f03df394f188ee5000b32fb600 | Mild chicken curry recipe
An average of 4.7 out of 5 stars from 6 ratings Tom Parker Bowles shares this royally inspired mild chicken curry made special with a homemade garam masala spice blend. 1 tbsp green cardamom pods, husks cracked1½ cinnamon sticks½ tsp cloves1 tsp cumin seeds1 tsp coriander seeds 1 tbsp green cardamom pods, husks cracked 1½ cinnamon sticks ½ tsp cloves 1 tsp cumin seeds 1 tsp coriander seeds 4 tbsp vegetable oil4 green cardamom pods2 bay leaf2 onions, finely chopped1½ tbsp ground coriander1 tsp ground turmeric2–3 tbsp mild curry powder1 heaped tbsp plain flour 500ml/18fl oz hot chicken stock (or water)8 chicken thighs, boneless, skin removed3 tbsp plain yoghurta big pinch saffron strandshandful fresh flatleaf parsley, chopped2 tsp garam masala (see above)a big pinch sea salt 4 tbsp vegetable oil 4 green cardamom pods 2 bay leaf 2 onions, finely chopped 1½ tbsp ground coriander 1 tsp ground turmeric 2–3 tbsp mild curry powder 1 heaped tbsp plain flour 500ml/18fl oz hot chicken stock (or water) 8 chicken thighs, boneless, skin removed 3 tbsp plain yoghurt a big pinch saffron strands handful fresh flatleaf parsley, chopped 2 tsp garam masala (see above) a big pinch sea salt steamed or boiled basmati rice½ cucumber, peeled and diced2 tomatoes, skinned, stalk removed and finely diced4 tbsp plain yoghurt8 poppadoms3 tbsp mango chutney2 shallots, sliced and fried in oil until brown and crisp, then drained on kitchen paper steamed or boiled basmati rice ½ cucumber, peeled and diced 2 tomatoes, skinned, stalk removed and finely diced 4 tbsp plain yoghurt 8 poppadoms 3 tbsp mango chutney 2 shallots, sliced and fried in oil until brown and crisp, then drained on kitchen paper Method To make the garam masala, dry roast all the ingredients in a heavy-based frying pan over a medium heat until you smell the oils being released. Put into a spice grinder, grind, then store in an airtight container. This will last 3 months.To make the curry, heat the oil in a large saucepan, then add the cardamom pods and bay leaves, and cook until they crackle and pop. Add the onions and cook for about 15 minutes until soft, then add the ground coriander, turmeric and curry powder, plus the flour, and stir well.Add the cold stock gradually, stirring to make a sauce, the add the chicken, yoghurt, salt and saffron. Simmer gently for 20–25 minutes until the chicken is cooked through. Stir in the parsley and garam masala, and cook for a couple more minutes, then retrieve the cardamon pods and bay leaves and discard.Serve with the basmati rice and other accompaniments. To make the garam masala, dry roast all the ingredients in a heavy-based frying pan over a medium heat until you smell the oils being released. Put into a spice grinder, grind, then store in an airtight container. This will last 3 months. To make the garam masala, dry roast all the ingredients in a heavy-based frying pan over a medium heat until you smell the oils being released. Put into a spice grinder, grind, then store in an airtight container. This will last 3 months. To make the curry, heat the oil in a large saucepan, then add the cardamom pods and bay leaves, and cook until they crackle and pop. Add the onions and cook for about 15 minutes until soft, then add the ground coriander, turmeric and curry powder, plus the flour, and stir well. To make the curry, heat the oil in a large saucepan, then add the cardamom pods and bay leaves, and cook until they crackle and pop. Add the onions and cook for about 15 minutes until soft, then add the ground coriander, turmeric and curry powder, plus the flour, and stir well. Add the cold stock gradually, stirring to make a sauce, the add the chicken, yoghurt, salt and saffron. Simmer gently for 20–25 minutes until the chicken is cooked through. Add the cold stock gradually, stirring to make a sauce, the add the chicken, yoghurt, salt and saffron. Simmer gently for 20–25 minutes until the chicken is cooked through. Stir in the parsley and garam masala, and cook for a couple more minutes, then retrieve the cardamon pods and bay leaves and discard. Stir in the parsley and garam masala, and cook for a couple more minutes, then retrieve the cardamon pods and bay leaves and discard. Serve with the basmati rice and other accompaniments. Serve with the basmati rice and other accompaniments. | {
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"content": "An average of 4.7 out of 5 stars from 6 ratings Tom Parker Bowles shares this royally inspired mild chicken curry made special with a homemade garam masala spice blend. 1 tbsp green cardamom pods, husks cracked1½ cinnamon sticks½ tsp cloves1 tsp cumin seeds1 tsp coriander seeds 1 tbsp green cardamom pods, husks cracked 1½ cinnamon sticks ½ tsp cloves 1 tsp cumin seeds 1 tsp coriander seeds 4 tbsp vegetable oil4 green cardamom pods2 bay leaf2 onions, finely chopped1½ tbsp ground coriander1 tsp ground turmeric2–3 tbsp mild curry powder1 heaped tbsp plain flour 500ml/18fl oz hot chicken stock (or water)8 chicken thighs, boneless, skin removed3 tbsp plain yoghurta big pinch saffron strandshandful fresh flatleaf parsley, chopped2 tsp garam masala (see above)a big pinch sea salt 4 tbsp vegetable oil 4 green cardamom pods 2 bay leaf 2 onions, finely chopped 1½ tbsp ground coriander 1 tsp ground turmeric 2–3 tbsp mild curry powder 1 heaped tbsp plain flour 500ml/18fl oz hot chicken stock (or water) 8 chicken thighs, boneless, skin removed 3 tbsp plain yoghurt a big pinch saffron strands handful fresh flatleaf parsley, chopped 2 tsp garam masala (see above) a big pinch sea salt steamed or boiled basmati rice½ cucumber, peeled and diced2 tomatoes, skinned, stalk removed and finely diced4 tbsp plain yoghurt8 poppadoms3 tbsp mango chutney2 shallots, sliced and fried in oil until brown and crisp, then drained on kitchen paper steamed or boiled basmati rice ½ cucumber, peeled and diced 2 tomatoes, skinned, stalk removed and finely diced 4 tbsp plain yoghurt 8 poppadoms 3 tbsp mango chutney 2 shallots, sliced and fried in oil until brown and crisp, then drained on kitchen paper Method To make the garam masala, dry roast all the ingredients in a heavy-based frying pan over a medium heat until you smell the oils being released. Put into a spice grinder, grind, then store in an airtight container. This will last 3 months.To make the curry, heat the oil in a large saucepan, then add the cardamom pods and bay leaves, and cook until they crackle and pop. Add the onions and cook for about 15 minutes until soft, then add the ground coriander, turmeric and curry powder, plus the flour, and stir well.Add the cold stock gradually, stirring to make a sauce, the add the chicken, yoghurt, salt and saffron. Simmer gently for 20–25 minutes until the chicken is cooked through. Stir in the parsley and garam masala, and cook for a couple more minutes, then retrieve the cardamon pods and bay leaves and discard.Serve with the basmati rice and other accompaniments. To make the garam masala, dry roast all the ingredients in a heavy-based frying pan over a medium heat until you smell the oils being released. Put into a spice grinder, grind, then store in an airtight container. This will last 3 months. To make the garam masala, dry roast all the ingredients in a heavy-based frying pan over a medium heat until you smell the oils being released. Put into a spice grinder, grind, then store in an airtight container. This will last 3 months. To make the curry, heat the oil in a large saucepan, then add the cardamom pods and bay leaves, and cook until they crackle and pop. Add the onions and cook for about 15 minutes until soft, then add the ground coriander, turmeric and curry powder, plus the flour, and stir well. To make the curry, heat the oil in a large saucepan, then add the cardamom pods and bay leaves, and cook until they crackle and pop. Add the onions and cook for about 15 minutes until soft, then add the ground coriander, turmeric and curry powder, plus the flour, and stir well. Add the cold stock gradually, stirring to make a sauce, the add the chicken, yoghurt, salt and saffron. Simmer gently for 20–25 minutes until the chicken is cooked through. Add the cold stock gradually, stirring to make a sauce, the add the chicken, yoghurt, salt and saffron. Simmer gently for 20–25 minutes until the chicken is cooked through. Stir in the parsley and garam masala, and cook for a couple more minutes, then retrieve the cardamon pods and bay leaves and discard. Stir in the parsley and garam masala, and cook for a couple more minutes, then retrieve the cardamon pods and bay leaves and discard. Serve with the basmati rice and other accompaniments. Serve with the basmati rice and other accompaniments."
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} | 34d6edd978153ca771da4263835677cc923716bcf49851c0ccbc637ac9e0adb0 | Tiger prawn and coriander courgetti recipe
An average of 3.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/prawn_coriander_94461_16x9.jpg A super healthy and quick supper. By using a spiraliser, the courgette becomes like spaghetti but with fewer carbs! If you only have large courgettes, cut them in half lengthways and scoop out the seeds before spiralizing. It is essential to try and serve immediately, otherwise the courgettes lose their texture and become watery. 6 small courgettes (approx. 115g/4oz each)3 tbsp olive oil 6 spring onions, trimmed and sliced ½ red chilli, deseeded and finely chopped3 large garlic cloves, finely grated 150g/5oz cooked tiger prawns ½ small lemon, juice only2 tbsp freshly chopped coriander 6 small courgettes (approx. 115g/4oz each) 3 tbsp olive oil 6 spring onions, trimmed and sliced ½ red chilli, deseeded and finely chopped 3 large garlic cloves, finely grated 150g/5oz cooked tiger prawns ½ small lemon, juice only 2 tbsp freshly chopped coriander Method Slice the courgettes in half lengthways then put them through a spiraliser to make long courgette spaghetti. Place a large frying pan over a high heat until very hot. Add the oil, spring onions, chilli and garlic and fry for 10 seconds. Add the prawns and season with salt and freshly ground black pepper. Fry for 1–2 minutes to heat through. Add two-thirds of the courgetti and the lemon juice along with more seasoning to the pan, and fry quickly over the high heat for 1 minute, or until just wilted. Turn off the heat, add the remaining courgetti (this will add to the texture) and the coriander and toss together. Serve at once in warm bowls. Slice the courgettes in half lengthways then put them through a spiraliser to make long courgette spaghetti. Slice the courgettes in half lengthways then put them through a spiraliser to make long courgette spaghetti. Place a large frying pan over a high heat until very hot. Add the oil, spring onions, chilli and garlic and fry for 10 seconds. Add the prawns and season with salt and freshly ground black pepper. Fry for 1–2 minutes to heat through. Place a large frying pan over a high heat until very hot. Add the oil, spring onions, chilli and garlic and fry for 10 seconds. Add the prawns and season with salt and freshly ground black pepper. Fry for 1–2 minutes to heat through. Add two-thirds of the courgetti and the lemon juice along with more seasoning to the pan, and fry quickly over the high heat for 1 minute, or until just wilted. Add two-thirds of the courgetti and the lemon juice along with more seasoning to the pan, and fry quickly over the high heat for 1 minute, or until just wilted. Turn off the heat, add the remaining courgetti (this will add to the texture) and the coriander and toss together. Turn off the heat, add the remaining courgetti (this will add to the texture) and the coriander and toss together. Serve at once in warm bowls. Serve at once in warm bowls. Recipe tips If you don’t have a spiraliser, you can use a vegetable peeler to cut thin ribbons of courgetti, about 3mm thick, then use a sharp knife to slice the strips into long thin strips. | {
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"content": "An average of 3.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/prawn_coriander_94461_16x9.jpg A super healthy and quick supper. By using a spiraliser, the courgette becomes like spaghetti but with fewer carbs! If you only have large courgettes, cut them in half lengthways and scoop out the seeds before spiralizing. It is essential to try and serve immediately, otherwise the courgettes lose their texture and become watery. 6 small courgettes (approx. 115g/4oz each)3 tbsp olive oil 6 spring onions, trimmed and sliced ½ red chilli, deseeded and finely chopped3 large garlic cloves, finely grated 150g/5oz cooked tiger prawns ½ small lemon, juice only2 tbsp freshly chopped coriander 6 small courgettes (approx. 115g/4oz each) 3 tbsp olive oil 6 spring onions, trimmed and sliced ½ red chilli, deseeded and finely chopped 3 large garlic cloves, finely grated 150g/5oz cooked tiger prawns ½ small lemon, juice only 2 tbsp freshly chopped coriander Method Slice the courgettes in half lengthways then put them through a spiraliser to make long courgette spaghetti. Place a large frying pan over a high heat until very hot. Add the oil, spring onions, chilli and garlic and fry for 10 seconds. Add the prawns and season with salt and freshly ground black pepper. Fry for 1–2 minutes to heat through. Add two-thirds of the courgetti and the lemon juice along with more seasoning to the pan, and fry quickly over the high heat for 1 minute, or until just wilted. Turn off the heat, add the remaining courgetti (this will add to the texture) and the coriander and toss together. Serve at once in warm bowls. Slice the courgettes in half lengthways then put them through a spiraliser to make long courgette spaghetti. Slice the courgettes in half lengthways then put them through a spiraliser to make long courgette spaghetti. Place a large frying pan over a high heat until very hot. Add the oil, spring onions, chilli and garlic and fry for 10 seconds. Add the prawns and season with salt and freshly ground black pepper. Fry for 1–2 minutes to heat through. Place a large frying pan over a high heat until very hot. Add the oil, spring onions, chilli and garlic and fry for 10 seconds. Add the prawns and season with salt and freshly ground black pepper. Fry for 1–2 minutes to heat through. Add two-thirds of the courgetti and the lemon juice along with more seasoning to the pan, and fry quickly over the high heat for 1 minute, or until just wilted. Add two-thirds of the courgetti and the lemon juice along with more seasoning to the pan, and fry quickly over the high heat for 1 minute, or until just wilted. Turn off the heat, add the remaining courgetti (this will add to the texture) and the coriander and toss together. Turn off the heat, add the remaining courgetti (this will add to the texture) and the coriander and toss together. Serve at once in warm bowls. Serve at once in warm bowls. Recipe tips If you don’t have a spiraliser, you can use a vegetable peeler to cut thin ribbons of courgetti, about 3mm thick, then use a sharp knife to slice the strips into long thin strips."
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} | e1859842974c5f446aa383938a859badb72d58f1bc2c37ec796f0ead213378a3 | Cumin pork noodles recipe
An average of 4.5 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cumin_pork_noodles_26092_16x9.jpg These flavour-packed noodles are coated in a delicious sauce made with cumin seeds, Sichuan peppercorns and other tasty aromatics. It requires a little bit of TLC, but I promise that the results are well worth the effort! For this recipe you will need a pestle and mortar. 1 tbsp cumin seeds1 tsp Sichuan peppercorns1 tsp dried red chilli flakes4 garlic cloves, crushed4 tbsp vegetable oil, plus extra for cooking1 tbsp light soy sauce1 tbsp oyster sauce1 tbsp Chinese black rice vinegar (can substitute for rice vinegar, if absolutely necessary) 1 tbsp Shaoxing rice wine (can substitute for dry sherry vinegar, if absolutely necessary) 1 tsp sugar (any type)250g/9oz pork mince200g/7oz dried noodles (any type) small handful fresh coriander, roughly chopped sea salt 1 tbsp cumin seeds 1 tsp Sichuan peppercorns 1 tsp dried red chilli flakes 4 garlic cloves, crushed 4 tbsp vegetable oil, plus extra for cooking 1 tbsp light soy sauce 1 tbsp oyster sauce 1 tbsp Chinese black rice vinegar (can substitute for rice vinegar, if absolutely necessary) 1 tbsp Shaoxing rice wine (can substitute for dry sherry vinegar, if absolutely necessary) 1 tsp sugar (any type) 250g/9oz pork mince 200g/7oz dried noodles (any type) small handful fresh coriander, roughly chopped sea salt Method Toast the cumin seeds and Sichuan peppercorns in a dry frying pan set over a medium heat until fragrant, around 1 minute. Transfer to a mortar and pound with a pestle until coarsely ground, then add the chilli flakes and garlic and pound again to combine. Heat the vegetable oil in a small saucepan set over a high heat until shimmering. Carefully pour the hot oil over the aromatics in the mortar. Add the light soy sauce, oyster sauce, black vinegar, Shaoxing wine and sugar to the bowl and mix to combine. This is your sauce. Heat a splash of vegetable oil in a non-stick frying pan or wok set over a medium–high heat. Add the pork mince and stir-fry for 5–8 minutes, or until no longer pink and beginning to brown, then season with salt. Add the sauce, simmer for 1 minute, then remove the pan from the heat. Meanwhile, cook the noodles according to the packet instructions, then drain.Add the noodles to the saucy pork and put the frying pan over a medium–high heat. Stir-fry for 2 minutes, or until the noodles are nicely coated in the sauce and everything is heated through.Remove the frying pan from the heat, add the fresh coriander and toss to combine, then divide between bowls and serve. Toast the cumin seeds and Sichuan peppercorns in a dry frying pan set over a medium heat until fragrant, around 1 minute. Transfer to a mortar and pound with a pestle until coarsely ground, then add the chilli flakes and garlic and pound again to combine. Toast the cumin seeds and Sichuan peppercorns in a dry frying pan set over a medium heat until fragrant, around 1 minute. Transfer to a mortar and pound with a pestle until coarsely ground, then add the chilli flakes and garlic and pound again to combine. Heat the vegetable oil in a small saucepan set over a high heat until shimmering. Carefully pour the hot oil over the aromatics in the mortar. Heat the vegetable oil in a small saucepan set over a high heat until shimmering. Carefully pour the hot oil over the aromatics in the mortar. Add the light soy sauce, oyster sauce, black vinegar, Shaoxing wine and sugar to the bowl and mix to combine. This is your sauce. Add the light soy sauce, oyster sauce, black vinegar, Shaoxing wine and sugar to the bowl and mix to combine. This is your sauce. Heat a splash of vegetable oil in a non-stick frying pan or wok set over a medium–high heat. Add the pork mince and stir-fry for 5–8 minutes, or until no longer pink and beginning to brown, then season with salt. Add the sauce, simmer for 1 minute, then remove the pan from the heat. Heat a splash of vegetable oil in a non-stick frying pan or wok set over a medium–high heat. Add the pork mince and stir-fry for 5–8 minutes, or until no longer pink and beginning to brown, then season with salt. Add the sauce, simmer for 1 minute, then remove the pan from the heat. Meanwhile, cook the noodles according to the packet instructions, then drain. Meanwhile, cook the noodles according to the packet instructions, then drain. Add the noodles to the saucy pork and put the frying pan over a medium–high heat. Stir-fry for 2 minutes, or until the noodles are nicely coated in the sauce and everything is heated through. Add the noodles to the saucy pork and put the frying pan over a medium–high heat. Stir-fry for 2 minutes, or until the noodles are nicely coated in the sauce and everything is heated through. Remove the frying pan from the heat, add the fresh coriander and toss to combine, then divide between bowls and serve. Remove the frying pan from the heat, add the fresh coriander and toss to combine, then divide between bowls and serve. Recipe tips This dish is inspired by cumin lamb noodles, which as the name indicates, uses lamb instead of pork and is usually made with hand pulled noodles. I’ve opted for pork as I prefer the taste and it’s considerably cheaper, but feel free to use your meat of choice. Alternatively, you could keep the recipe meat-free by using pulled oyster mushrooms or crumbled tofu instead. Any type of noodles will work in this recipe, but I like using dried Taiwanese-style sliced noodles, which are available in most asian supermarkets, online and in some large supermarkets. | {
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"title": "Cumin pork noodles recipe",
"content": "An average of 4.5 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cumin_pork_noodles_26092_16x9.jpg These flavour-packed noodles are coated in a delicious sauce made with cumin seeds, Sichuan peppercorns and other tasty aromatics. It requires a little bit of TLC, but I promise that the results are well worth the effort! For this recipe you will need a pestle and mortar. 1 tbsp cumin seeds1 tsp Sichuan peppercorns1 tsp dried red chilli flakes4 garlic cloves, crushed4 tbsp vegetable oil, plus extra for cooking1 tbsp light soy sauce1 tbsp oyster sauce1 tbsp Chinese black rice vinegar (can substitute for rice vinegar, if absolutely necessary) 1 tbsp Shaoxing rice wine (can substitute for dry sherry vinegar, if absolutely necessary) 1 tsp sugar (any type)250g/9oz pork mince200g/7oz dried noodles (any type) small handful fresh coriander, roughly chopped sea salt 1 tbsp cumin seeds 1 tsp Sichuan peppercorns 1 tsp dried red chilli flakes 4 garlic cloves, crushed 4 tbsp vegetable oil, plus extra for cooking 1 tbsp light soy sauce 1 tbsp oyster sauce 1 tbsp Chinese black rice vinegar (can substitute for rice vinegar, if absolutely necessary) 1 tbsp Shaoxing rice wine (can substitute for dry sherry vinegar, if absolutely necessary) 1 tsp sugar (any type) 250g/9oz pork mince 200g/7oz dried noodles (any type) small handful fresh coriander, roughly chopped sea salt Method Toast the cumin seeds and Sichuan peppercorns in a dry frying pan set over a medium heat until fragrant, around 1 minute. Transfer to a mortar and pound with a pestle until coarsely ground, then add the chilli flakes and garlic and pound again to combine. Heat the vegetable oil in a small saucepan set over a high heat until shimmering. Carefully pour the hot oil over the aromatics in the mortar. Add the light soy sauce, oyster sauce, black vinegar, Shaoxing wine and sugar to the bowl and mix to combine. This is your sauce. Heat a splash of vegetable oil in a non-stick frying pan or wok set over a medium–high heat. Add the pork mince and stir-fry for 5–8 minutes, or until no longer pink and beginning to brown, then season with salt. Add the sauce, simmer for 1 minute, then remove the pan from the heat. Meanwhile, cook the noodles according to the packet instructions, then drain.Add the noodles to the saucy pork and put the frying pan over a medium–high heat. Stir-fry for 2 minutes, or until the noodles are nicely coated in the sauce and everything is heated through.Remove the frying pan from the heat, add the fresh coriander and toss to combine, then divide between bowls and serve. Toast the cumin seeds and Sichuan peppercorns in a dry frying pan set over a medium heat until fragrant, around 1 minute. Transfer to a mortar and pound with a pestle until coarsely ground, then add the chilli flakes and garlic and pound again to combine. Toast the cumin seeds and Sichuan peppercorns in a dry frying pan set over a medium heat until fragrant, around 1 minute. Transfer to a mortar and pound with a pestle until coarsely ground, then add the chilli flakes and garlic and pound again to combine. Heat the vegetable oil in a small saucepan set over a high heat until shimmering. Carefully pour the hot oil over the aromatics in the mortar. Heat the vegetable oil in a small saucepan set over a high heat until shimmering. Carefully pour the hot oil over the aromatics in the mortar. Add the light soy sauce, oyster sauce, black vinegar, Shaoxing wine and sugar to the bowl and mix to combine. This is your sauce. Add the light soy sauce, oyster sauce, black vinegar, Shaoxing wine and sugar to the bowl and mix to combine. This is your sauce. Heat a splash of vegetable oil in a non-stick frying pan or wok set over a medium–high heat. Add the pork mince and stir-fry for 5–8 minutes, or until no longer pink and beginning to brown, then season with salt. Add the sauce, simmer for 1 minute, then remove the pan from the heat. Heat a splash of vegetable oil in a non-stick frying pan or wok set over a medium–high heat. Add the pork mince and stir-fry for 5–8 minutes, or until no longer pink and beginning to brown, then season with salt. Add the sauce, simmer for 1 minute, then remove the pan from the heat. Meanwhile, cook the noodles according to the packet instructions, then drain. Meanwhile, cook the noodles according to the packet instructions, then drain. Add the noodles to the saucy pork and put the frying pan over a medium–high heat. Stir-fry for 2 minutes, or until the noodles are nicely coated in the sauce and everything is heated through. Add the noodles to the saucy pork and put the frying pan over a medium–high heat. Stir-fry for 2 minutes, or until the noodles are nicely coated in the sauce and everything is heated through. Remove the frying pan from the heat, add the fresh coriander and toss to combine, then divide between bowls and serve. Remove the frying pan from the heat, add the fresh coriander and toss to combine, then divide between bowls and serve. Recipe tips This dish is inspired by cumin lamb noodles, which as the name indicates, uses lamb instead of pork and is usually made with hand pulled noodles. I’ve opted for pork as I prefer the taste and it’s considerably cheaper, but feel free to use your meat of choice. Alternatively, you could keep the recipe meat-free by using pulled oyster mushrooms or crumbled tofu instead. Any type of noodles will work in this recipe, but I like using dried Taiwanese-style sliced noodles, which are available in most asian supermarkets, online and in some large supermarkets."
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} | 7b611123bf1803177a4c4677ed529f2ec99da3e01b8649030740e2718d9a39d2 | Stir fry vegetable jalfrezi recipe
An average of 4.6 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/stir_fry_vegetable_58519_16x9.jpg Jalfrezi is a traditional East Indian dish, with wok-fried onions, ginger, tomatoes, nigella seeds and cumin. Kolkata has been home to a small Hakka Chinese community for over a century. This is a nod to both styles of cooking coming together. 2 tbsp vegetable oil 1 tsp cumin seeds½ tsp nigella seeds4 large garlic cloves, crushed2.5cm/1in piece fresh root ginger, julienned1 tbsp tomato purée1 tsp Kashmiri chilli powder¾ tsp ground turmeric½ tsp fennel seeds, ground in a pestle and mortar1 tsp garam masala1 large onion, cut into chunky wedges1 pepper (any colour, or use a mix), cut into strips400g/14oz stir fry vegetables (from a packet)1 tsp dried fenugreek leaves (kasoori methi), rubbed between palms or lightly ground in a pestle and mortar2 tbsp chopped fresh coriander½ tsp salt 2 tbsp vegetable oil 1 tsp cumin seeds ½ tsp nigella seeds 4 large garlic cloves, crushed 2.5cm/1in piece fresh root ginger, julienned 1 tbsp tomato purée 1 tsp Kashmiri chilli powder ¾ tsp ground turmeric ½ tsp fennel seeds, ground in a pestle and mortar 1 tsp garam masala 1 large onion, cut into chunky wedges 1 pepper (any colour, or use a mix), cut into strips 400g/14oz stir fry vegetables (from a packet) 1 tsp dried fenugreek leaves (kasoori methi), rubbed between palms or lightly ground in a pestle and mortar 2 tbsp chopped fresh coriander ½ tsp salt Method Heat the oil in a wok placed over a high heat. In this order, add the cumin seeds, nigella seeds, garlic, ginger, tomato purée, chilli powder, turmeric, ground fennel and garam masala. Sauté for 20–30 seconds and then add 225ml/8fl oz freshly boiled water. Stir well and bring to a boil.Turn the heat down to medium-low and cook the masala paste out, stirring all the time, about 8–10 minutes. It will thicken and you’ll see the oil begin to separate from the paste at the sides of the pan.Increase the heat to high once more and then add the onions and peppers. Stir-fry for 1–2 minutes.Add the stir fry vegetables and salt. Continue to stir-fry over a high heat for 2–3 minutes, until the veggies soften but still retain some crunch.Finally, sprinkle in the dried fenugreek leaves and coriander and give the dish a final mix before serving. Serve with rice or naan bread. Heat the oil in a wok placed over a high heat. In this order, add the cumin seeds, nigella seeds, garlic, ginger, tomato purée, chilli powder, turmeric, ground fennel and garam masala. Sauté for 20–30 seconds and then add 225ml/8fl oz freshly boiled water. Stir well and bring to a boil. Heat the oil in a wok placed over a high heat. In this order, add the cumin seeds, nigella seeds, garlic, ginger, tomato purée, chilli powder, turmeric, ground fennel and garam masala. Sauté for 20–30 seconds and then add 225ml/8fl oz freshly boiled water. Stir well and bring to a boil. Turn the heat down to medium-low and cook the masala paste out, stirring all the time, about 8–10 minutes. It will thicken and you’ll see the oil begin to separate from the paste at the sides of the pan. Turn the heat down to medium-low and cook the masala paste out, stirring all the time, about 8–10 minutes. It will thicken and you’ll see the oil begin to separate from the paste at the sides of the pan. Increase the heat to high once more and then add the onions and peppers. Stir-fry for 1–2 minutes. Increase the heat to high once more and then add the onions and peppers. Stir-fry for 1–2 minutes. Add the stir fry vegetables and salt. Continue to stir-fry over a high heat for 2–3 minutes, until the veggies soften but still retain some crunch. Add the stir fry vegetables and salt. Continue to stir-fry over a high heat for 2–3 minutes, until the veggies soften but still retain some crunch. Finally, sprinkle in the dried fenugreek leaves and coriander and give the dish a final mix before serving. Serve with rice or naan bread. Finally, sprinkle in the dried fenugreek leaves and coriander and give the dish a final mix before serving. Serve with rice or naan bread. Recipe tips This recipe is ideal for using up bags of stir fry mix. Serve with rice on the side, if you like. | {
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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/stir_fry_vegetable_58519_16x9.jpg Jalfrezi is a traditional East Indian dish, with wok-fried onions, ginger, tomatoes, nigella seeds and cumin. Kolkata has been home to a small Hakka Chinese community for over a century. This is a nod to both styles of cooking coming together. 2 tbsp vegetable oil 1 tsp cumin seeds½ tsp nigella seeds4 large garlic cloves, crushed2.5cm/1in piece fresh root ginger, julienned1 tbsp tomato purée1 tsp Kashmiri chilli powder¾ tsp ground turmeric½ tsp fennel seeds, ground in a pestle and mortar1 tsp garam masala1 large onion, cut into chunky wedges1 pepper (any colour, or use a mix), cut into strips400g/14oz stir fry vegetables (from a packet)1 tsp dried fenugreek leaves (kasoori methi), rubbed between palms or lightly ground in a pestle and mortar2 tbsp chopped fresh coriander½ tsp salt 2 tbsp vegetable oil 1 tsp cumin seeds ½ tsp nigella seeds 4 large garlic cloves, crushed 2.5cm/1in piece fresh root ginger, julienned 1 tbsp tomato purée 1 tsp Kashmiri chilli powder ¾ tsp ground turmeric ½ tsp fennel seeds, ground in a pestle and mortar 1 tsp garam masala 1 large onion, cut into chunky wedges 1 pepper (any colour, or use a mix), cut into strips 400g/14oz stir fry vegetables (from a packet) 1 tsp dried fenugreek leaves (kasoori methi), rubbed between palms or lightly ground in a pestle and mortar 2 tbsp chopped fresh coriander ½ tsp salt Method Heat the oil in a wok placed over a high heat. In this order, add the cumin seeds, nigella seeds, garlic, ginger, tomato purée, chilli powder, turmeric, ground fennel and garam masala. Sauté for 20–30 seconds and then add 225ml/8fl oz freshly boiled water. Stir well and bring to a boil.Turn the heat down to medium-low and cook the masala paste out, stirring all the time, about 8–10 minutes. It will thicken and you’ll see the oil begin to separate from the paste at the sides of the pan.Increase the heat to high once more and then add the onions and peppers. Stir-fry for 1–2 minutes.Add the stir fry vegetables and salt. Continue to stir-fry over a high heat for 2–3 minutes, until the veggies soften but still retain some crunch.Finally, sprinkle in the dried fenugreek leaves and coriander and give the dish a final mix before serving. Serve with rice or naan bread. Heat the oil in a wok placed over a high heat. In this order, add the cumin seeds, nigella seeds, garlic, ginger, tomato purée, chilli powder, turmeric, ground fennel and garam masala. Sauté for 20–30 seconds and then add 225ml/8fl oz freshly boiled water. Stir well and bring to a boil. Heat the oil in a wok placed over a high heat. In this order, add the cumin seeds, nigella seeds, garlic, ginger, tomato purée, chilli powder, turmeric, ground fennel and garam masala. Sauté for 20–30 seconds and then add 225ml/8fl oz freshly boiled water. Stir well and bring to a boil. Turn the heat down to medium-low and cook the masala paste out, stirring all the time, about 8–10 minutes. It will thicken and you’ll see the oil begin to separate from the paste at the sides of the pan. Turn the heat down to medium-low and cook the masala paste out, stirring all the time, about 8–10 minutes. It will thicken and you’ll see the oil begin to separate from the paste at the sides of the pan. Increase the heat to high once more and then add the onions and peppers. Stir-fry for 1–2 minutes. Increase the heat to high once more and then add the onions and peppers. Stir-fry for 1–2 minutes. Add the stir fry vegetables and salt. Continue to stir-fry over a high heat for 2–3 minutes, until the veggies soften but still retain some crunch. Add the stir fry vegetables and salt. Continue to stir-fry over a high heat for 2–3 minutes, until the veggies soften but still retain some crunch. Finally, sprinkle in the dried fenugreek leaves and coriander and give the dish a final mix before serving. Serve with rice or naan bread. Finally, sprinkle in the dried fenugreek leaves and coriander and give the dish a final mix before serving. Serve with rice or naan bread. Recipe tips This recipe is ideal for using up bags of stir fry mix. Serve with rice on the side, if you like."
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} | 08a3f2b91b6246e4b8139e7200a1241d6a53914709008f3d6c77726c9fb0b480 | Char kuay teow recipe
To make the simple sambal, begin by soaking the chilis in hot water for 30 minutes. Then drain and add to a food processor along with the onion, garlic, ginger and shrimp paste, and 250ml/9fl oz water. Blend into a smooth paste.Heat a splash of vegetable oil in a wok or pan over a medium heat. Add the paste to the pan and cook for 15–20 minutes until it thickens. Be cautious of splattering and consider using an oil splash guard. Stir the mixture occasionally.Add the lemon juice, coconut sugar and salt to the sambal and mix well. Continue cooking for a further 1–2 minutes then take off the heat and set aside. If you’re using dried noodles, begin by soaking the noodles in hot water for about 45 minutes until they are completely soft. Drain once they are ready. In the meantime, to make the char kuay teow sauce, combine all the ingredients in a bowl and set aside.To make the noodles, place a wok over a medium-low heat and gently cook the Chinese sausage until the fats are released – this should take around 2 minutes. Remove the Chinese sausage from the wok and set aside, leaving behind the fat.Add 1 tablespoon of the vegetable oil to the wok along with the garlic, prawns and fish cakes and fry until fragrant. Turn the heat up to high, then add the Shaoxing rice wine.Continue to move the ingredients around the wok and then add in the noodles. Fold them into the other ingredients and toss through 3 tablespoons of the vegetable oil. Move everything into the middle of the wok and pour over the char kuay teow sauce, then add an extra 1 tbsp of oil.Now add the garlic chives. Mix in thoroughly but don’t break up the noodles.While the noodles are frying, push everything to the sides of the wok to make some space in the middle. Add the remaining tablespoon of oil with the slightly beaten egg. Stir for around for 10–15 seconds to break it up.Now gently mix the egg through everything and fold the beansprouts into the mixture. The key with char kuay teow is to ensure it isn’t dry – if it is, then add a bit of water.Top the noodles with 3 tablespoons of the simple sambal chilli paste and serve piping hot on a banana leaf, if using. To make the simple sambal, begin by soaking the chilis in hot water for 30 minutes. Then drain and add to a food processor along with the onion, garlic, ginger and shrimp paste, and 250ml/9fl oz water. Blend into a smooth paste. To make the simple sambal, begin by soaking the chilis in hot water for 30 minutes. Then drain and add to a food processor along with the onion, garlic, ginger and shrimp paste, and 250ml/9fl oz water. Blend into a smooth paste. Heat a splash of vegetable oil in a wok or pan over a medium heat. Add the paste to the pan and cook for 15–20 minutes until it thickens. Be cautious of splattering and consider using an oil splash guard. Stir the mixture occasionally. Heat a splash of vegetable oil in a wok or pan over a medium heat. Add the paste to the pan and cook for 15–20 minutes until it thickens. Be cautious of splattering and consider using an oil splash guard. Stir the mixture occasionally. Add the lemon juice, coconut sugar and salt to the sambal and mix well. Continue cooking for a further 1–2 minutes then take off the heat and set aside. Add the lemon juice, coconut sugar and salt to the sambal and mix well. Continue cooking for a further 1–2 minutes then take off the heat and set aside. If you’re using dried noodles, begin by soaking the noodles in hot water for about 45 minutes until they are completely soft. Drain once they are ready. If you’re using dried noodles, begin by soaking the noodles in hot water for about 45 minutes until they are completely soft. Drain once they are ready. In the meantime, to make the char kuay teow sauce, combine all the ingredients in a bowl and set aside. In the meantime, to make the char kuay teow sauce, combine all the ingredients in a bowl and set aside. To make the noodles, place a wok over a medium-low heat and gently cook the Chinese sausage until the fats are released – this should take around 2 minutes. Remove the Chinese sausage from the wok and set aside, leaving behind the fat. To make the noodles, place a wok over a medium-low heat and gently cook the Chinese sausage until the fats are released – this should take around 2 minutes. Remove the Chinese sausage from the wok and set aside, leaving behind the fat. Add 1 tablespoon of the vegetable oil to the wok along with the garlic, prawns and fish cakes and fry until fragrant. Add 1 tablespoon of the vegetable oil to the wok along with the garlic, prawns and fish cakes and fry until fragrant. Turn the heat up to high, then add the Shaoxing rice wine. Turn the heat up to high, then add the Shaoxing rice wine. Continue to move the ingredients around the wok and then add in the noodles. Fold them into the other ingredients and toss through 3 tablespoons of the vegetable oil. Move everything into the middle of the wok and pour over the char kuay teow sauce, then add an extra 1 tbsp of oil. Continue to move the ingredients around the wok and then add in the noodles. Fold them into the other ingredients and toss through 3 tablespoons of the vegetable oil. Move everything into the middle of the wok and pour over the char kuay teow sauce, then add an extra 1 tbsp of oil. Now add the garlic chives. Mix in thoroughly but don’t break up the noodles. Now add the garlic chives. Mix in thoroughly but don’t break up the noodles. While the noodles are frying, push everything to the sides of the wok to make some space in the middle. Add the remaining tablespoon of oil with the slightly beaten egg. Stir for around for 10–15 seconds to break it up. While the noodles are frying, push everything to the sides of the wok to make some space in the middle. Add the remaining tablespoon of oil with the slightly beaten egg. Stir for around for 10–15 seconds to break it up. Now gently mix the egg through everything and fold the beansprouts into the mixture. The key with char kuay teow is to ensure it isn’t dry – if it is, then add a bit of water. Now gently mix the egg through everything and fold the beansprouts into the mixture. The key with char kuay teow is to ensure it isn’t dry – if it is, then add a bit of water. Top the noodles with 3 tablespoons of the simple sambal chilli paste and serve piping hot on a banana leaf, if using. Top the noodles with 3 tablespoons of the simple sambal chilli paste and serve piping hot on a banana leaf, if using. | {
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"content": "To make the simple sambal, begin by soaking the chilis in hot water for 30 minutes. Then drain and add to a food processor along with the onion, garlic, ginger and shrimp paste, and 250ml/9fl oz water. Blend into a smooth paste.Heat a splash of vegetable oil in a wok or pan over a medium heat. Add the paste to the pan and cook for 15–20 minutes until it thickens. Be cautious of splattering and consider using an oil splash guard. Stir the mixture occasionally.Add the lemon juice, coconut sugar and salt to the sambal and mix well. Continue cooking for a further 1–2 minutes then take off the heat and set aside. If you’re using dried noodles, begin by soaking the noodles in hot water for about 45 minutes until they are completely soft. Drain once they are ready. In the meantime, to make the char kuay teow sauce, combine all the ingredients in a bowl and set aside.To make the noodles, place a wok over a medium-low heat and gently cook the Chinese sausage until the fats are released – this should take around 2 minutes. Remove the Chinese sausage from the wok and set aside, leaving behind the fat.Add 1 tablespoon of the vegetable oil to the wok along with the garlic, prawns and fish cakes and fry until fragrant. Turn the heat up to high, then add the Shaoxing rice wine.Continue to move the ingredients around the wok and then add in the noodles. Fold them into the other ingredients and toss through 3 tablespoons of the vegetable oil. Move everything into the middle of the wok and pour over the char kuay teow sauce, then add an extra 1 tbsp of oil.Now add the garlic chives. Mix in thoroughly but don’t break up the noodles.While the noodles are frying, push everything to the sides of the wok to make some space in the middle. Add the remaining tablespoon of oil with the slightly beaten egg. Stir for around for 10–15 seconds to break it up.Now gently mix the egg through everything and fold the beansprouts into the mixture. The key with char kuay teow is to ensure it isn’t dry – if it is, then add a bit of water.Top the noodles with 3 tablespoons of the simple sambal chilli paste and serve piping hot on a banana leaf, if using. To make the simple sambal, begin by soaking the chilis in hot water for 30 minutes. Then drain and add to a food processor along with the onion, garlic, ginger and shrimp paste, and 250ml/9fl oz water. Blend into a smooth paste. To make the simple sambal, begin by soaking the chilis in hot water for 30 minutes. Then drain and add to a food processor along with the onion, garlic, ginger and shrimp paste, and 250ml/9fl oz water. Blend into a smooth paste. Heat a splash of vegetable oil in a wok or pan over a medium heat. Add the paste to the pan and cook for 15–20 minutes until it thickens. Be cautious of splattering and consider using an oil splash guard. Stir the mixture occasionally. Heat a splash of vegetable oil in a wok or pan over a medium heat. Add the paste to the pan and cook for 15–20 minutes until it thickens. Be cautious of splattering and consider using an oil splash guard. Stir the mixture occasionally. Add the lemon juice, coconut sugar and salt to the sambal and mix well. Continue cooking for a further 1–2 minutes then take off the heat and set aside. Add the lemon juice, coconut sugar and salt to the sambal and mix well. Continue cooking for a further 1–2 minutes then take off the heat and set aside. If you’re using dried noodles, begin by soaking the noodles in hot water for about 45 minutes until they are completely soft. Drain once they are ready. If you’re using dried noodles, begin by soaking the noodles in hot water for about 45 minutes until they are completely soft. Drain once they are ready. In the meantime, to make the char kuay teow sauce, combine all the ingredients in a bowl and set aside. In the meantime, to make the char kuay teow sauce, combine all the ingredients in a bowl and set aside. To make the noodles, place a wok over a medium-low heat and gently cook the Chinese sausage until the fats are released – this should take around 2 minutes. Remove the Chinese sausage from the wok and set aside, leaving behind the fat. To make the noodles, place a wok over a medium-low heat and gently cook the Chinese sausage until the fats are released – this should take around 2 minutes. Remove the Chinese sausage from the wok and set aside, leaving behind the fat. Add 1 tablespoon of the vegetable oil to the wok along with the garlic, prawns and fish cakes and fry until fragrant. Add 1 tablespoon of the vegetable oil to the wok along with the garlic, prawns and fish cakes and fry until fragrant. Turn the heat up to high, then add the Shaoxing rice wine. Turn the heat up to high, then add the Shaoxing rice wine. Continue to move the ingredients around the wok and then add in the noodles. Fold them into the other ingredients and toss through 3 tablespoons of the vegetable oil. Move everything into the middle of the wok and pour over the char kuay teow sauce, then add an extra 1 tbsp of oil. Continue to move the ingredients around the wok and then add in the noodles. Fold them into the other ingredients and toss through 3 tablespoons of the vegetable oil. Move everything into the middle of the wok and pour over the char kuay teow sauce, then add an extra 1 tbsp of oil. Now add the garlic chives. Mix in thoroughly but don’t break up the noodles. Now add the garlic chives. Mix in thoroughly but don’t break up the noodles. While the noodles are frying, push everything to the sides of the wok to make some space in the middle. Add the remaining tablespoon of oil with the slightly beaten egg. Stir for around for 10–15 seconds to break it up. While the noodles are frying, push everything to the sides of the wok to make some space in the middle. Add the remaining tablespoon of oil with the slightly beaten egg. Stir for around for 10–15 seconds to break it up. Now gently mix the egg through everything and fold the beansprouts into the mixture. The key with char kuay teow is to ensure it isn’t dry – if it is, then add a bit of water. Now gently mix the egg through everything and fold the beansprouts into the mixture. The key with char kuay teow is to ensure it isn’t dry – if it is, then add a bit of water. Top the noodles with 3 tablespoons of the simple sambal chilli paste and serve piping hot on a banana leaf, if using. Top the noodles with 3 tablespoons of the simple sambal chilli paste and serve piping hot on a banana leaf, if using."
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} | b6cc9fdada80237c066ef4a2394796f1c792bec23ee65c2257aab701abea743e | Thai basil beef stir fry recipe
An average of 3.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/thai_basil_beef_stir_fry_44660_16x9.jpg A quick, easy and all-in-one dish. If you can’t find Thai basil, simply swap for fresh mint leaves instead. 2 tsp finely grated fresh root ginger1 tbsp red Thai curry paste160ml tin coconut cream1 tbsp sweet chilli sauce2 tbsp soy sauce1 tsp light muscovado sugar2 tsp cornflour 2 tsp finely grated fresh root ginger 1 tbsp red Thai curry paste 160ml tin coconut cream 1 tbsp sweet chilli sauce 2 tbsp soy sauce 1 tsp light muscovado sugar 2 tsp cornflour 350g/12oz rump steak, sliced into long strips1 red chilli, deseeded and finely chopped½ lime, juice only1 tbsp soy sauce 350g/12oz rump steak, sliced into long strips 1 red chilli, deseeded and finely chopped ½ lime, juice only 1 tbsp soy sauce 2 tbsp sunflower oil175g/6oz baby corn, cut into 3 lengthways1 small yellow pepper, deseeded and thinly sliced2 pak choi, sliced into chunks1 onion, thinly sliced2 tbsp freshly chopped Thai basil leavessalt and freshly ground black pepper 2 tbsp sunflower oil 175g/6oz baby corn, cut into 3 lengthways 1 small yellow pepper, deseeded and thinly sliced 2 pak choi, sliced into chunks 1 onion, thinly sliced 2 tbsp freshly chopped Thai basil leaves salt and freshly ground black pepper Method Measure all the ingredients for the Thai-style sauce into a bowl and mix well. Set aside.To marinate the beef, place the steak strips in a bowl. Add the marinade of chilli, lime juice and soy sauce. Mix to coat and leave to marinate for about 30 minutes.When ready to cook, heat 1 tablespoon of the oil in a non-stick frying pan over a high heat. Remove the beef from its marinade using a slotted spoon and add to the pan. Stir-fry for a few minutes until golden brown. Remove from the pan and set aside.Add the remaining oil to the pan along with the baby corn, pepper, pak choi and onion and fry over a high heat for about 3 minutes. Pour in the Thai-style sauce and reserved marinade and cook for 2 minutes, stirring, until thickened.Return the beef to the pan and season with salt and freshly ground black pepper.Tip into a hot serving dish and sprinkle over the Thai basil to serve. Measure all the ingredients for the Thai-style sauce into a bowl and mix well. Set aside. Measure all the ingredients for the Thai-style sauce into a bowl and mix well. Set aside. To marinate the beef, place the steak strips in a bowl. Add the marinade of chilli, lime juice and soy sauce. Mix to coat and leave to marinate for about 30 minutes. To marinate the beef, place the steak strips in a bowl. Add the marinade of chilli, lime juice and soy sauce. Mix to coat and leave to marinate for about 30 minutes. When ready to cook, heat 1 tablespoon of the oil in a non-stick frying pan over a high heat. Remove the beef from its marinade using a slotted spoon and add to the pan. Stir-fry for a few minutes until golden brown. Remove from the pan and set aside. When ready to cook, heat 1 tablespoon of the oil in a non-stick frying pan over a high heat. Remove the beef from its marinade using a slotted spoon and add to the pan. Stir-fry for a few minutes until golden brown. Remove from the pan and set aside. Add the remaining oil to the pan along with the baby corn, pepper, pak choi and onion and fry over a high heat for about 3 minutes. Pour in the Thai-style sauce and reserved marinade and cook for 2 minutes, stirring, until thickened. Add the remaining oil to the pan along with the baby corn, pepper, pak choi and onion and fry over a high heat for about 3 minutes. Pour in the Thai-style sauce and reserved marinade and cook for 2 minutes, stirring, until thickened. Return the beef to the pan and season with salt and freshly ground black pepper. Return the beef to the pan and season with salt and freshly ground black pepper. Tip into a hot serving dish and sprinkle over the Thai basil to serve. Tip into a hot serving dish and sprinkle over the Thai basil to serve. Recipe tips The beef can be marinated up to 2 hours ahead. The stir fry itself is best made and served straight away. Not suitable for freezing. | {
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"title": "Thai basil beef stir fry recipe",
"content": "An average of 3.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/thai_basil_beef_stir_fry_44660_16x9.jpg A quick, easy and all-in-one dish. If you can’t find Thai basil, simply swap for fresh mint leaves instead. 2 tsp finely grated fresh root ginger1 tbsp red Thai curry paste160ml tin coconut cream1 tbsp sweet chilli sauce2 tbsp soy sauce1 tsp light muscovado sugar2 tsp cornflour 2 tsp finely grated fresh root ginger 1 tbsp red Thai curry paste 160ml tin coconut cream 1 tbsp sweet chilli sauce 2 tbsp soy sauce 1 tsp light muscovado sugar 2 tsp cornflour 350g/12oz rump steak, sliced into long strips1 red chilli, deseeded and finely chopped½ lime, juice only1 tbsp soy sauce 350g/12oz rump steak, sliced into long strips 1 red chilli, deseeded and finely chopped ½ lime, juice only 1 tbsp soy sauce 2 tbsp sunflower oil175g/6oz baby corn, cut into 3 lengthways1 small yellow pepper, deseeded and thinly sliced2 pak choi, sliced into chunks1 onion, thinly sliced2 tbsp freshly chopped Thai basil leavessalt and freshly ground black pepper 2 tbsp sunflower oil 175g/6oz baby corn, cut into 3 lengthways 1 small yellow pepper, deseeded and thinly sliced 2 pak choi, sliced into chunks 1 onion, thinly sliced 2 tbsp freshly chopped Thai basil leaves salt and freshly ground black pepper Method Measure all the ingredients for the Thai-style sauce into a bowl and mix well. Set aside.To marinate the beef, place the steak strips in a bowl. Add the marinade of chilli, lime juice and soy sauce. Mix to coat and leave to marinate for about 30 minutes.When ready to cook, heat 1 tablespoon of the oil in a non-stick frying pan over a high heat. Remove the beef from its marinade using a slotted spoon and add to the pan. Stir-fry for a few minutes until golden brown. Remove from the pan and set aside.Add the remaining oil to the pan along with the baby corn, pepper, pak choi and onion and fry over a high heat for about 3 minutes. Pour in the Thai-style sauce and reserved marinade and cook for 2 minutes, stirring, until thickened.Return the beef to the pan and season with salt and freshly ground black pepper.Tip into a hot serving dish and sprinkle over the Thai basil to serve. Measure all the ingredients for the Thai-style sauce into a bowl and mix well. Set aside. Measure all the ingredients for the Thai-style sauce into a bowl and mix well. Set aside. To marinate the beef, place the steak strips in a bowl. Add the marinade of chilli, lime juice and soy sauce. Mix to coat and leave to marinate for about 30 minutes. To marinate the beef, place the steak strips in a bowl. Add the marinade of chilli, lime juice and soy sauce. Mix to coat and leave to marinate for about 30 minutes. When ready to cook, heat 1 tablespoon of the oil in a non-stick frying pan over a high heat. Remove the beef from its marinade using a slotted spoon and add to the pan. Stir-fry for a few minutes until golden brown. Remove from the pan and set aside. When ready to cook, heat 1 tablespoon of the oil in a non-stick frying pan over a high heat. Remove the beef from its marinade using a slotted spoon and add to the pan. Stir-fry for a few minutes until golden brown. Remove from the pan and set aside. Add the remaining oil to the pan along with the baby corn, pepper, pak choi and onion and fry over a high heat for about 3 minutes. Pour in the Thai-style sauce and reserved marinade and cook for 2 minutes, stirring, until thickened. Add the remaining oil to the pan along with the baby corn, pepper, pak choi and onion and fry over a high heat for about 3 minutes. Pour in the Thai-style sauce and reserved marinade and cook for 2 minutes, stirring, until thickened. Return the beef to the pan and season with salt and freshly ground black pepper. Return the beef to the pan and season with salt and freshly ground black pepper. Tip into a hot serving dish and sprinkle over the Thai basil to serve. Tip into a hot serving dish and sprinkle over the Thai basil to serve. Recipe tips The beef can be marinated up to 2 hours ahead. The stir fry itself is best made and served straight away. Not suitable for freezing."
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} | f5ef45c4a8744f7a6b8b9035e6775e8051784b176414b77751712cc03a18d571 | Pork and crab noodles recipe
An average of 4.3 out of 5 stars from 3 ratings Celebrate the traditional Chinese Moon Festival with decadent pork and crab stir-fried noodles from Ching-He Huang. 2 tbsp rapeseed oil 3 garlic cloves, finely chopped1 tbsp grated fresh root ginger 2 medium red chillies, deseeded and finely chopped500g/18oz organic pork mince2 tbsp Shaoxing rice wine or dry sherry 1 tbsp oyster sauce 1 tbsp dark soy sauce1 tbsp chilli bean paste 200ml/7fl oz hot vegetable stock 250g/9oz vermicelli mung bean glass noodles, pre-soaked in hot water for 10 minutes then drained 1–2 tbsp light soy sauce300g/11oz crab (50:50 mix of white and brown)1 tbsp toasted sesame oil 4 large spring onions, trimmed and finely chopped 2 tbsp rapeseed oil 3 garlic cloves, finely chopped 1 tbsp grated fresh root ginger 2 medium red chillies, deseeded and finely chopped 500g/18oz organic pork mince 2 tbsp Shaoxing rice wine or dry sherry 1 tbsp oyster sauce 1 tbsp dark soy sauce 1 tbsp chilli bean paste 200ml/7fl oz hot vegetable stock 250g/9oz vermicelli mung bean glass noodles, pre-soaked in hot water for 10 minutes then drained 1–2 tbsp light soy sauce 300g/11oz crab (50:50 mix of white and brown) 1 tbsp toasted sesame oil 4 large spring onions, trimmed and finely chopped 3–4 tbsp rice vinegar1 tsp caster sugar1 red chilli, slicedhandful diced cucumber 3–4 tbsp rice vinegar 1 tsp caster sugar 1 red chilli, sliced handful diced cucumber few strips spring onion, placed in iced water to curlcarrot carved into to flowerscucumber, carved into flowers6–7 French radishes, carved into flowers 6–7 round radishes, sliced to thin roundsselection of edible flowers (optional) few strips spring onion, placed in iced water to curl carrot carved into to flowers cucumber, carved into flowers 6–7 French radishes, carved into flowers 6–7 round radishes, sliced to thin rounds selection of edible flowers (optional) Method Heat a wok over a high heat and add the rapeseed oil. Stir-fry the garlic, ginger and chilli for a few seconds, then add the pork and stir-fry for 2–3 minutes until the meat is browned at the edges. Add the rice wine or sherry, season with the oyster sauce, soy sauce and chilli bean paste and mix well. Add the hot stock and bring to the boil, then add the noodles and stir well. Add the crab meat to the wok, stir in, then season with the sesame oil and add the spring onions. Toss and mix well and serve immediately.Make the dressing by mixing the sugar and rice vinegar. Infuse with the red chilli slices and cucumber pieces, serve in a dressing pot next to the dish. Carve the fresh salad garnishes and serve on the side. Heat a wok over a high heat and add the rapeseed oil. Stir-fry the garlic, ginger and chilli for a few seconds, then add the pork and stir-fry for 2–3 minutes until the meat is browned at the edges. Heat a wok over a high heat and add the rapeseed oil. Stir-fry the garlic, ginger and chilli for a few seconds, then add the pork and stir-fry for 2–3 minutes until the meat is browned at the edges. Add the rice wine or sherry, season with the oyster sauce, soy sauce and chilli bean paste and mix well. Add the hot stock and bring to the boil, then add the noodles and stir well. Add the rice wine or sherry, season with the oyster sauce, soy sauce and chilli bean paste and mix well. Add the hot stock and bring to the boil, then add the noodles and stir well. Add the crab meat to the wok, stir in, then season with the sesame oil and add the spring onions. Toss and mix well and serve immediately. Add the crab meat to the wok, stir in, then season with the sesame oil and add the spring onions. Toss and mix well and serve immediately. Make the dressing by mixing the sugar and rice vinegar. Infuse with the red chilli slices and cucumber pieces, serve in a dressing pot next to the dish. Make the dressing by mixing the sugar and rice vinegar. Infuse with the red chilli slices and cucumber pieces, serve in a dressing pot next to the dish. Carve the fresh salad garnishes and serve on the side. Carve the fresh salad garnishes and serve on the side. Recipe tips The crab meat adds a delicious sweetness to the dish. Use a 50:50 ratio of white and brown crab meat for a creamier, more luxurious flavour. To make this dish vegan, use soy mince and mushroom sauce. | {
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"content": "An average of 4.3 out of 5 stars from 3 ratings Celebrate the traditional Chinese Moon Festival with decadent pork and crab stir-fried noodles from Ching-He Huang. 2 tbsp rapeseed oil 3 garlic cloves, finely chopped1 tbsp grated fresh root ginger 2 medium red chillies, deseeded and finely chopped500g/18oz organic pork mince2 tbsp Shaoxing rice wine or dry sherry 1 tbsp oyster sauce 1 tbsp dark soy sauce1 tbsp chilli bean paste 200ml/7fl oz hot vegetable stock 250g/9oz vermicelli mung bean glass noodles, pre-soaked in hot water for 10 minutes then drained 1–2 tbsp light soy sauce300g/11oz crab (50:50 mix of white and brown)1 tbsp toasted sesame oil 4 large spring onions, trimmed and finely chopped 2 tbsp rapeseed oil 3 garlic cloves, finely chopped 1 tbsp grated fresh root ginger 2 medium red chillies, deseeded and finely chopped 500g/18oz organic pork mince 2 tbsp Shaoxing rice wine or dry sherry 1 tbsp oyster sauce 1 tbsp dark soy sauce 1 tbsp chilli bean paste 200ml/7fl oz hot vegetable stock 250g/9oz vermicelli mung bean glass noodles, pre-soaked in hot water for 10 minutes then drained 1–2 tbsp light soy sauce 300g/11oz crab (50:50 mix of white and brown) 1 tbsp toasted sesame oil 4 large spring onions, trimmed and finely chopped 3–4 tbsp rice vinegar1 tsp caster sugar1 red chilli, slicedhandful diced cucumber 3–4 tbsp rice vinegar 1 tsp caster sugar 1 red chilli, sliced handful diced cucumber few strips spring onion, placed in iced water to curlcarrot carved into to flowerscucumber, carved into flowers6–7 French radishes, carved into flowers 6–7 round radishes, sliced to thin roundsselection of edible flowers (optional) few strips spring onion, placed in iced water to curl carrot carved into to flowers cucumber, carved into flowers 6–7 French radishes, carved into flowers 6–7 round radishes, sliced to thin rounds selection of edible flowers (optional) Method Heat a wok over a high heat and add the rapeseed oil. Stir-fry the garlic, ginger and chilli for a few seconds, then add the pork and stir-fry for 2–3 minutes until the meat is browned at the edges. Add the rice wine or sherry, season with the oyster sauce, soy sauce and chilli bean paste and mix well. Add the hot stock and bring to the boil, then add the noodles and stir well. Add the crab meat to the wok, stir in, then season with the sesame oil and add the spring onions. Toss and mix well and serve immediately.Make the dressing by mixing the sugar and rice vinegar. Infuse with the red chilli slices and cucumber pieces, serve in a dressing pot next to the dish. Carve the fresh salad garnishes and serve on the side. Heat a wok over a high heat and add the rapeseed oil. Stir-fry the garlic, ginger and chilli for a few seconds, then add the pork and stir-fry for 2–3 minutes until the meat is browned at the edges. Heat a wok over a high heat and add the rapeseed oil. Stir-fry the garlic, ginger and chilli for a few seconds, then add the pork and stir-fry for 2–3 minutes until the meat is browned at the edges. Add the rice wine or sherry, season with the oyster sauce, soy sauce and chilli bean paste and mix well. Add the hot stock and bring to the boil, then add the noodles and stir well. Add the rice wine or sherry, season with the oyster sauce, soy sauce and chilli bean paste and mix well. Add the hot stock and bring to the boil, then add the noodles and stir well. Add the crab meat to the wok, stir in, then season with the sesame oil and add the spring onions. Toss and mix well and serve immediately. Add the crab meat to the wok, stir in, then season with the sesame oil and add the spring onions. Toss and mix well and serve immediately. Make the dressing by mixing the sugar and rice vinegar. Infuse with the red chilli slices and cucumber pieces, serve in a dressing pot next to the dish. Make the dressing by mixing the sugar and rice vinegar. Infuse with the red chilli slices and cucumber pieces, serve in a dressing pot next to the dish. Carve the fresh salad garnishes and serve on the side. Carve the fresh salad garnishes and serve on the side. Recipe tips The crab meat adds a delicious sweetness to the dish. Use a 50:50 ratio of white and brown crab meat for a creamier, more luxurious flavour. To make this dish vegan, use soy mince and mushroom sauce."
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} | d2094efd2f87d03fef2365fc2a27d33739ac056d4ac3d40fe4dff449422a9fa9 | Pad see ew recipe
Pad see ew (Thai stir-fried noodles) An average of 4.6 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pad_see_ew_45121_16x9.jpg Quick to cook, this popular Thai street food dish is made with flat rice noodles and juicy strips of pork coated in a tangy and rich soy sauce. 100g/3½oz dried flat rice noodles4 tbsp vegetable oil250g/9oz pork loin, thinly sliced2 garlic cloves, finely chopped2 free-range eggs60g/2¼oz baby corn, sliced60g/2¼oz broccoli, cut into bite-sized florets120g/4½oz pak choi, trimmed and cut into chunks1 tsp lemon juice1 tsp sesame oil (optional)pinch dried red chilli flakes (optional)salt and pepper 100g/3½oz dried flat rice noodles 4 tbsp vegetable oil 250g/9oz pork loin, thinly sliced 2 garlic cloves, finely chopped 2 free-range eggs 60g/2¼oz baby corn, sliced 60g/2¼oz broccoli, cut into bite-sized florets 120g/4½oz pak choi, trimmed and cut into chunks 1 tsp lemon juice 1 tsp sesame oil (optional) pinch dried red chilli flakes (optional) salt and pepper 1 tbsp dark soy sauce1 tbsp caster sugar1 tbsp oyster sauce1 tsp fish sauce 1 tbsp dark soy sauce 1 tbsp caster sugar 1 tbsp oyster sauce 1 tsp fish sauce 5–6 fresh coriander leaves (optional)½ red chilli, thinly sliced 5–6 fresh coriander leaves (optional) ½ red chilli, thinly sliced Method Cook the rice noodles according to packet instructions, or soak them in room temperature water for at least 2 hours. Drain and set aside.Mix all the ingredients for the pad see ew sauce together in a small bowl, then set aside.Heat 1 tablespoon of oil in a non-stick wok or frying pan over a medium-high heat, then add the pork and fry until cooked through, about 6–7 minutes. Lightly season with salt and pepper. Once cooked, transfer the pork to a plate and set aside.Return the same pan back to a medium heat (no need to wash). Add the remaining oil along with the garlic and gently fry until it turns slightly golden.Crack the two eggs into the pan and leave until they are half cooked, then beat with a spatula. This will create a marble effect.Add the baby corn, broccoli, cooked rice noodles and pad see ew sauce to the pan. Stir until the sauce coats the noodles evenly. If required, add 2–3 tablespoons of water.Return the cooked pork to the pan, then add the pak choi and stir, cooking briefly for no more than a minute. Season with salt and pepper. Remove from the heat.Drizzle over the lemon juice along with the sesame oil and chilli flakes, if using. Fold and transfer to a serving plate. Garnish with coriander leaves and sliced red chilli, if you like. Serve immediately. Cook the rice noodles according to packet instructions, or soak them in room temperature water for at least 2 hours. Drain and set aside. Cook the rice noodles according to packet instructions, or soak them in room temperature water for at least 2 hours. Drain and set aside. Mix all the ingredients for the pad see ew sauce together in a small bowl, then set aside. Mix all the ingredients for the pad see ew sauce together in a small bowl, then set aside. Heat 1 tablespoon of oil in a non-stick wok or frying pan over a medium-high heat, then add the pork and fry until cooked through, about 6–7 minutes. Lightly season with salt and pepper. Once cooked, transfer the pork to a plate and set aside. Heat 1 tablespoon of oil in a non-stick wok or frying pan over a medium-high heat, then add the pork and fry until cooked through, about 6–7 minutes. Lightly season with salt and pepper. Once cooked, transfer the pork to a plate and set aside. Return the same pan back to a medium heat (no need to wash). Add the remaining oil along with the garlic and gently fry until it turns slightly golden. Return the same pan back to a medium heat (no need to wash). Add the remaining oil along with the garlic and gently fry until it turns slightly golden. Crack the two eggs into the pan and leave until they are half cooked, then beat with a spatula. This will create a marble effect. Crack the two eggs into the pan and leave until they are half cooked, then beat with a spatula. This will create a marble effect. Add the baby corn, broccoli, cooked rice noodles and pad see ew sauce to the pan. Stir until the sauce coats the noodles evenly. If required, add 2–3 tablespoons of water. Add the baby corn, broccoli, cooked rice noodles and pad see ew sauce to the pan. Stir until the sauce coats the noodles evenly. If required, add 2–3 tablespoons of water. Return the cooked pork to the pan, then add the pak choi and stir, cooking briefly for no more than a minute. Season with salt and pepper. Remove from the heat. Return the cooked pork to the pan, then add the pak choi and stir, cooking briefly for no more than a minute. Season with salt and pepper. Remove from the heat. Drizzle over the lemon juice along with the sesame oil and chilli flakes, if using. Fold and transfer to a serving plate. Garnish with coriander leaves and sliced red chilli, if you like. Serve immediately. Drizzle over the lemon juice along with the sesame oil and chilli flakes, if using. Fold and transfer to a serving plate. Garnish with coriander leaves and sliced red chilli, if you like. Serve immediately. Recipe tips When cooking any stir-fried dishes with only a short amount of time, like this one, make sure you cut and prepare all the ingredients in advance. | {
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"content": "Pad see ew (Thai stir-fried noodles) An average of 4.6 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pad_see_ew_45121_16x9.jpg Quick to cook, this popular Thai street food dish is made with flat rice noodles and juicy strips of pork coated in a tangy and rich soy sauce. 100g/3½oz dried flat rice noodles4 tbsp vegetable oil250g/9oz pork loin, thinly sliced2 garlic cloves, finely chopped2 free-range eggs60g/2¼oz baby corn, sliced60g/2¼oz broccoli, cut into bite-sized florets120g/4½oz pak choi, trimmed and cut into chunks1 tsp lemon juice1 tsp sesame oil (optional)pinch dried red chilli flakes (optional)salt and pepper 100g/3½oz dried flat rice noodles 4 tbsp vegetable oil 250g/9oz pork loin, thinly sliced 2 garlic cloves, finely chopped 2 free-range eggs 60g/2¼oz baby corn, sliced 60g/2¼oz broccoli, cut into bite-sized florets 120g/4½oz pak choi, trimmed and cut into chunks 1 tsp lemon juice 1 tsp sesame oil (optional) pinch dried red chilli flakes (optional) salt and pepper 1 tbsp dark soy sauce1 tbsp caster sugar1 tbsp oyster sauce1 tsp fish sauce 1 tbsp dark soy sauce 1 tbsp caster sugar 1 tbsp oyster sauce 1 tsp fish sauce 5–6 fresh coriander leaves (optional)½ red chilli, thinly sliced 5–6 fresh coriander leaves (optional) ½ red chilli, thinly sliced Method Cook the rice noodles according to packet instructions, or soak them in room temperature water for at least 2 hours. Drain and set aside.Mix all the ingredients for the pad see ew sauce together in a small bowl, then set aside.Heat 1 tablespoon of oil in a non-stick wok or frying pan over a medium-high heat, then add the pork and fry until cooked through, about 6–7 minutes. Lightly season with salt and pepper. Once cooked, transfer the pork to a plate and set aside.Return the same pan back to a medium heat (no need to wash). Add the remaining oil along with the garlic and gently fry until it turns slightly golden.Crack the two eggs into the pan and leave until they are half cooked, then beat with a spatula. This will create a marble effect.Add the baby corn, broccoli, cooked rice noodles and pad see ew sauce to the pan. Stir until the sauce coats the noodles evenly. If required, add 2–3 tablespoons of water.Return the cooked pork to the pan, then add the pak choi and stir, cooking briefly for no more than a minute. Season with salt and pepper. Remove from the heat.Drizzle over the lemon juice along with the sesame oil and chilli flakes, if using. Fold and transfer to a serving plate. Garnish with coriander leaves and sliced red chilli, if you like. Serve immediately. Cook the rice noodles according to packet instructions, or soak them in room temperature water for at least 2 hours. Drain and set aside. Cook the rice noodles according to packet instructions, or soak them in room temperature water for at least 2 hours. Drain and set aside. Mix all the ingredients for the pad see ew sauce together in a small bowl, then set aside. Mix all the ingredients for the pad see ew sauce together in a small bowl, then set aside. Heat 1 tablespoon of oil in a non-stick wok or frying pan over a medium-high heat, then add the pork and fry until cooked through, about 6–7 minutes. Lightly season with salt and pepper. Once cooked, transfer the pork to a plate and set aside. Heat 1 tablespoon of oil in a non-stick wok or frying pan over a medium-high heat, then add the pork and fry until cooked through, about 6–7 minutes. Lightly season with salt and pepper. Once cooked, transfer the pork to a plate and set aside. Return the same pan back to a medium heat (no need to wash). Add the remaining oil along with the garlic and gently fry until it turns slightly golden. Return the same pan back to a medium heat (no need to wash). Add the remaining oil along with the garlic and gently fry until it turns slightly golden. Crack the two eggs into the pan and leave until they are half cooked, then beat with a spatula. This will create a marble effect. Crack the two eggs into the pan and leave until they are half cooked, then beat with a spatula. This will create a marble effect. Add the baby corn, broccoli, cooked rice noodles and pad see ew sauce to the pan. Stir until the sauce coats the noodles evenly. If required, add 2–3 tablespoons of water. Add the baby corn, broccoli, cooked rice noodles and pad see ew sauce to the pan. Stir until the sauce coats the noodles evenly. If required, add 2–3 tablespoons of water. Return the cooked pork to the pan, then add the pak choi and stir, cooking briefly for no more than a minute. Season with salt and pepper. Remove from the heat. Return the cooked pork to the pan, then add the pak choi and stir, cooking briefly for no more than a minute. Season with salt and pepper. Remove from the heat. Drizzle over the lemon juice along with the sesame oil and chilli flakes, if using. Fold and transfer to a serving plate. Garnish with coriander leaves and sliced red chilli, if you like. Serve immediately. Drizzle over the lemon juice along with the sesame oil and chilli flakes, if using. Fold and transfer to a serving plate. Garnish with coriander leaves and sliced red chilli, if you like. Serve immediately. Recipe tips When cooking any stir-fried dishes with only a short amount of time, like this one, make sure you cut and prepare all the ingredients in advance."
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} | 7d2a355c850d27e6d14a78bc13f07d5300c6761f270582d80895f644dc2e044c | Pasta alla Norcina recipe
An average of 4.9 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pasta_angela_hartnett_86921_16x9.jpg This authentic Italian pasta recipe is named after the Umbrian town of Norcina, famed for its pork and sausages. Equipment and preparation: You will need a gnocchi board and pasta machine. 9 medium free-range egg yolks 300g/7oz ‘00’ flour semolina flour, for dusting 9 medium free-range egg yolks 300g/7oz ‘00’ flour semolina flour, for dusting 2 tbsp olive oil1 white onion, finely chopped 2 garlic cloves, chopped½–1 fennel bulb, cored and finely sliced or chopped4 Italian fennel sausages, meat removed from their skins ½–1 tsp dried red chilli flakes ½–1 tsp fennel seeds2 sprigs fresh rosemary, leaves removed and chopped100–150ml/3½–5fl oz white wine 150ml/5fl oz double cream50g/1¾oz Parmesan, grated, plus extra for garnishsalt and freshly ground black pepper 2 tbsp olive oil 1 white onion, finely chopped 2 garlic cloves, chopped ½–1 fennel bulb, cored and finely sliced or chopped 4 Italian fennel sausages, meat removed from their skins ½–1 tsp dried red chilli flakes ½–1 tsp fennel seeds 2 sprigs fresh rosemary, leaves removed and chopped 100–150ml/3½–5fl oz white wine 150ml/5fl oz double cream 50g/1¾oz Parmesan, grated, plus extra for garnish salt and freshly ground black pepper Method To make the pasta garganelli, place the egg yolks and flour into a food processor and blend until it comes together as a dough. Remove and wrap in cling film and allow to rest in the fridge for at least an hour. Roll the pasta dough through a pasta machine, dusting it with semolina flour, until you get to number 5 on the thickness. Line a tray with baking paper or a dusting of the semolina flour. Cut the pasta sheets into 4–5cm/1½–2in squares and place one onto a gnocchi board so it’s a diamond shape. Place a wooden dowel, pencil or handle of a wooden spoon at the bottom of the diamond and curl the bottom corner over the handle and start to roll up. Continue to roll until it creates a tube and press down so the corner sticks down. Each one should slide off once complete. Repeat for the remaining squares and place on the tray. Allow to rest for 30 minutes to 1 hour before cooking. To make the alla norcina, heat a sauté pan on a medium heat and add the oil. Once hot add the onions, garlic and fennel and cook for 5 minutes or until soft.Add the sausage meat and cook until golden brown, then add the chilli flakes, fennel seeds and rosemary and cook for 2 minutes. Deglaze the pan with the white wine and allow to reduce by half. Add the cream and cook for a further 1–2 minutes, then finish with the Parmesan and season with salt and pepper. To serve, bring a large saucepan of salted water to the boil and cook the pasta for 2–3 minutes. Once the pasta is cooked add a little of the pasta water to the sausage pan to create a sauce. Add the cooked pasta to the sauce, stir until all the pasta is coated in the sauce and then serve into warm bowls. Garnish with the extra Parmesan. To make the pasta garganelli, place the egg yolks and flour into a food processor and blend until it comes together as a dough. Remove and wrap in cling film and allow to rest in the fridge for at least an hour. To make the pasta garganelli, place the egg yolks and flour into a food processor and blend until it comes together as a dough. Remove and wrap in cling film and allow to rest in the fridge for at least an hour. Roll the pasta dough through a pasta machine, dusting it with semolina flour, until you get to number 5 on the thickness. Roll the pasta dough through a pasta machine, dusting it with semolina flour, until you get to number 5 on the thickness. Line a tray with baking paper or a dusting of the semolina flour. Cut the pasta sheets into 4–5cm/1½–2in squares and place one onto a gnocchi board so it’s a diamond shape. Line a tray with baking paper or a dusting of the semolina flour. Cut the pasta sheets into 4–5cm/1½–2in squares and place one onto a gnocchi board so it’s a diamond shape. Place a wooden dowel, pencil or handle of a wooden spoon at the bottom of the diamond and curl the bottom corner over the handle and start to roll up. Continue to roll until it creates a tube and press down so the corner sticks down. Each one should slide off once complete. Repeat for the remaining squares and place on the tray. Allow to rest for 30 minutes to 1 hour before cooking. Place a wooden dowel, pencil or handle of a wooden spoon at the bottom of the diamond and curl the bottom corner over the handle and start to roll up. Continue to roll until it creates a tube and press down so the corner sticks down. Each one should slide off once complete. Repeat for the remaining squares and place on the tray. Allow to rest for 30 minutes to 1 hour before cooking. To make the alla norcina, heat a sauté pan on a medium heat and add the oil. Once hot add the onions, garlic and fennel and cook for 5 minutes or until soft. To make the alla norcina, heat a sauté pan on a medium heat and add the oil. Once hot add the onions, garlic and fennel and cook for 5 minutes or until soft. Add the sausage meat and cook until golden brown, then add the chilli flakes, fennel seeds and rosemary and cook for 2 minutes. Add the sausage meat and cook until golden brown, then add the chilli flakes, fennel seeds and rosemary and cook for 2 minutes. Deglaze the pan with the white wine and allow to reduce by half. Add the cream and cook for a further 1–2 minutes, then finish with the Parmesan and season with salt and pepper. Deglaze the pan with the white wine and allow to reduce by half. Add the cream and cook for a further 1–2 minutes, then finish with the Parmesan and season with salt and pepper. To serve, bring a large saucepan of salted water to the boil and cook the pasta for 2–3 minutes. To serve, bring a large saucepan of salted water to the boil and cook the pasta for 2–3 minutes. Once the pasta is cooked add a little of the pasta water to the sausage pan to create a sauce. Add the cooked pasta to the sauce, stir until all the pasta is coated in the sauce and then serve into warm bowls. Once the pasta is cooked add a little of the pasta water to the sausage pan to create a sauce. Add the cooked pasta to the sauce, stir until all the pasta is coated in the sauce and then serve into warm bowls. Garnish with the extra Parmesan. Garnish with the extra Parmesan. Recipe tips Any leftover fresh pasta can be frozen for 3 months. | {
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"content": "An average of 4.9 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pasta_angela_hartnett_86921_16x9.jpg This authentic Italian pasta recipe is named after the Umbrian town of Norcina, famed for its pork and sausages. Equipment and preparation: You will need a gnocchi board and pasta machine. 9 medium free-range egg yolks 300g/7oz ‘00’ flour semolina flour, for dusting 9 medium free-range egg yolks 300g/7oz ‘00’ flour semolina flour, for dusting 2 tbsp olive oil1 white onion, finely chopped 2 garlic cloves, chopped½–1 fennel bulb, cored and finely sliced or chopped4 Italian fennel sausages, meat removed from their skins ½–1 tsp dried red chilli flakes ½–1 tsp fennel seeds2 sprigs fresh rosemary, leaves removed and chopped100–150ml/3½–5fl oz white wine 150ml/5fl oz double cream50g/1¾oz Parmesan, grated, plus extra for garnishsalt and freshly ground black pepper 2 tbsp olive oil 1 white onion, finely chopped 2 garlic cloves, chopped ½–1 fennel bulb, cored and finely sliced or chopped 4 Italian fennel sausages, meat removed from their skins ½–1 tsp dried red chilli flakes ½–1 tsp fennel seeds 2 sprigs fresh rosemary, leaves removed and chopped 100–150ml/3½–5fl oz white wine 150ml/5fl oz double cream 50g/1¾oz Parmesan, grated, plus extra for garnish salt and freshly ground black pepper Method To make the pasta garganelli, place the egg yolks and flour into a food processor and blend until it comes together as a dough. Remove and wrap in cling film and allow to rest in the fridge for at least an hour. Roll the pasta dough through a pasta machine, dusting it with semolina flour, until you get to number 5 on the thickness. Line a tray with baking paper or a dusting of the semolina flour. Cut the pasta sheets into 4–5cm/1½–2in squares and place one onto a gnocchi board so it’s a diamond shape. Place a wooden dowel, pencil or handle of a wooden spoon at the bottom of the diamond and curl the bottom corner over the handle and start to roll up. Continue to roll until it creates a tube and press down so the corner sticks down. Each one should slide off once complete. Repeat for the remaining squares and place on the tray. Allow to rest for 30 minutes to 1 hour before cooking. To make the alla norcina, heat a sauté pan on a medium heat and add the oil. Once hot add the onions, garlic and fennel and cook for 5 minutes or until soft.Add the sausage meat and cook until golden brown, then add the chilli flakes, fennel seeds and rosemary and cook for 2 minutes. Deglaze the pan with the white wine and allow to reduce by half. Add the cream and cook for a further 1–2 minutes, then finish with the Parmesan and season with salt and pepper. To serve, bring a large saucepan of salted water to the boil and cook the pasta for 2–3 minutes. Once the pasta is cooked add a little of the pasta water to the sausage pan to create a sauce. Add the cooked pasta to the sauce, stir until all the pasta is coated in the sauce and then serve into warm bowls. Garnish with the extra Parmesan. To make the pasta garganelli, place the egg yolks and flour into a food processor and blend until it comes together as a dough. Remove and wrap in cling film and allow to rest in the fridge for at least an hour. To make the pasta garganelli, place the egg yolks and flour into a food processor and blend until it comes together as a dough. Remove and wrap in cling film and allow to rest in the fridge for at least an hour. Roll the pasta dough through a pasta machine, dusting it with semolina flour, until you get to number 5 on the thickness. Roll the pasta dough through a pasta machine, dusting it with semolina flour, until you get to number 5 on the thickness. Line a tray with baking paper or a dusting of the semolina flour. Cut the pasta sheets into 4–5cm/1½–2in squares and place one onto a gnocchi board so it’s a diamond shape. Line a tray with baking paper or a dusting of the semolina flour. Cut the pasta sheets into 4–5cm/1½–2in squares and place one onto a gnocchi board so it’s a diamond shape. Place a wooden dowel, pencil or handle of a wooden spoon at the bottom of the diamond and curl the bottom corner over the handle and start to roll up. Continue to roll until it creates a tube and press down so the corner sticks down. Each one should slide off once complete. Repeat for the remaining squares and place on the tray. Allow to rest for 30 minutes to 1 hour before cooking. Place a wooden dowel, pencil or handle of a wooden spoon at the bottom of the diamond and curl the bottom corner over the handle and start to roll up. Continue to roll until it creates a tube and press down so the corner sticks down. Each one should slide off once complete. Repeat for the remaining squares and place on the tray. Allow to rest for 30 minutes to 1 hour before cooking. To make the alla norcina, heat a sauté pan on a medium heat and add the oil. Once hot add the onions, garlic and fennel and cook for 5 minutes or until soft. To make the alla norcina, heat a sauté pan on a medium heat and add the oil. Once hot add the onions, garlic and fennel and cook for 5 minutes or until soft. Add the sausage meat and cook until golden brown, then add the chilli flakes, fennel seeds and rosemary and cook for 2 minutes. Add the sausage meat and cook until golden brown, then add the chilli flakes, fennel seeds and rosemary and cook for 2 minutes. Deglaze the pan with the white wine and allow to reduce by half. Add the cream and cook for a further 1–2 minutes, then finish with the Parmesan and season with salt and pepper. Deglaze the pan with the white wine and allow to reduce by half. Add the cream and cook for a further 1–2 minutes, then finish with the Parmesan and season with salt and pepper. To serve, bring a large saucepan of salted water to the boil and cook the pasta for 2–3 minutes. To serve, bring a large saucepan of salted water to the boil and cook the pasta for 2–3 minutes. Once the pasta is cooked add a little of the pasta water to the sausage pan to create a sauce. Add the cooked pasta to the sauce, stir until all the pasta is coated in the sauce and then serve into warm bowls. Once the pasta is cooked add a little of the pasta water to the sausage pan to create a sauce. Add the cooked pasta to the sauce, stir until all the pasta is coated in the sauce and then serve into warm bowls. Garnish with the extra Parmesan. Garnish with the extra Parmesan. Recipe tips Any leftover fresh pasta can be frozen for 3 months."
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} | d937ec70d5c5476e8c6001658c017915cb08b090eda53b43cfaa91886dab1bf0 | Beef shin ragù with homemade pasta recipe
An average of 4.0 out of 5 stars from 6 ratings A delicious slow cooked beef shin ragù served with an handmade pasta. The perfect foodie treat to say 'I love you'. 400g/14oz semolina flour, plus extra for rolling out 5g fine salt4 medium free range eggs, whisked1 tbsp olive oil 400g/14oz semolina flour, plus extra for rolling out 5g fine salt 4 medium free range eggs, whisked 1 tbsp olive oil 600g/1lb 5oz whole beef shin on the bone4 tbsp olive oil3 carrots, peeled and chopped2 celery sticks, chopped2 sprigs fresh thyme, leaves removed and chopped2 sprigs fresh oregano, leaves removed and chopped800g/1lb 12oz cherry vine tomatoes, halved1 onion, finely chopped500ml/18fl oz passatapinch caster sugar 600g/1lb 5oz whole beef shin on the bone 4 tbsp olive oil 3 carrots, peeled and chopped 2 celery sticks, chopped 2 sprigs fresh thyme, leaves removed and chopped 2 sprigs fresh oregano, leaves removed and chopped 800g/1lb 12oz cherry vine tomatoes, halved 1 onion, finely chopped 500ml/18fl oz passata pinch caster sugar 2 tbsp fresh oregano leaves100g/3½oz gouda, grated 2 tbsp fresh oregano leaves 100g/3½oz gouda, grated Method To make the pasta, place the semolina flour and salt into a large bowl. Add the beaten egg and olive oil and use your hands to bring it together to form a dough.Knead on a clean work surface for 5–7 minutes or until the dough is smooth. Wrap in cling film and rest in the fridge overnight, if you can, or for at least 3 hours. Remove from the fridge 20 minutes before using.Sprinkle a work surface with some semolina flour then roll out the pasta dough into a large circle about 2mm/1/16in thick. Fold the pasta in half, sprinkling some more semolina in between the layers; do this three times, at the end you will have a long rectangular log shape. Cut this widthways into 5mm/¼in strips. Set aside on a tray sprinkled with semolina flour until needed.To make the ragù, preheat the oven to 170C/150C Fan/Gas 3. Season the beef with salt and pepper.Place a frying pan over a high heat with 2 tablespoons of the oil, then add the beef shin and seal the meat all over until golden-brown. Remove and set aside.Place a medium sauté pan over a medium heat and the remaining oil. Fry the carrots, celery, thyme, oregano, tomatoes and onion for 5 minutes. Add the passata and stir well.Pour the tomato sauce into an ovenproof dish and place the beef shin on top. Cover with baking paper and kitchen foil. Cook for 3 hours in the oven.Remove the beef shin from the dish and shred the meat, then set aside. Add the caster sugar and a pinch of salt to the tomato sauce in the roasting dish, then using a hand-held blender, blend the sauce until smooth. Add the beef shin back into the ragù sauce.To serve, heat a large saucepan of boiling salted water and cook the pasta for 2 minutes, then drain.Serve the beef shin ragù on top of the cooked pasta, garnishing with oregano leaves and cheese. To make the pasta, place the semolina flour and salt into a large bowl. Add the beaten egg and olive oil and use your hands to bring it together to form a dough. To make the pasta, place the semolina flour and salt into a large bowl. Add the beaten egg and olive oil and use your hands to bring it together to form a dough. Knead on a clean work surface for 5–7 minutes or until the dough is smooth. Wrap in cling film and rest in the fridge overnight, if you can, or for at least 3 hours. Remove from the fridge 20 minutes before using. Knead on a clean work surface for 5–7 minutes or until the dough is smooth. Wrap in cling film and rest in the fridge overnight, if you can, or for at least 3 hours. Remove from the fridge 20 minutes before using. Sprinkle a work surface with some semolina flour then roll out the pasta dough into a large circle about 2mm/1/16in thick. Fold the pasta in half, sprinkling some more semolina in between the layers; do this three times, at the end you will have a long rectangular log shape. Cut this widthways into 5mm/¼in strips. Set aside on a tray sprinkled with semolina flour until needed. Sprinkle a work surface with some semolina flour then roll out the pasta dough into a large circle about 2mm/1/16in thick. Fold the pasta in half, sprinkling some more semolina in between the layers; do this three times, at the end you will have a long rectangular log shape. Cut this widthways into 5mm/¼in strips. Set aside on a tray sprinkled with semolina flour until needed. To make the ragù, preheat the oven to 170C/150C Fan/Gas 3. Season the beef with salt and pepper. To make the ragù, preheat the oven to 170C/150C Fan/Gas 3. Season the beef with salt and pepper. Place a frying pan over a high heat with 2 tablespoons of the oil, then add the beef shin and seal the meat all over until golden-brown. Remove and set aside. Place a frying pan over a high heat with 2 tablespoons of the oil, then add the beef shin and seal the meat all over until golden-brown. Remove and set aside. Place a medium sauté pan over a medium heat and the remaining oil. Fry the carrots, celery, thyme, oregano, tomatoes and onion for 5 minutes. Add the passata and stir well. Place a medium sauté pan over a medium heat and the remaining oil. Fry the carrots, celery, thyme, oregano, tomatoes and onion for 5 minutes. Add the passata and stir well. Pour the tomato sauce into an ovenproof dish and place the beef shin on top. Cover with baking paper and kitchen foil. Cook for 3 hours in the oven. Pour the tomato sauce into an ovenproof dish and place the beef shin on top. Cover with baking paper and kitchen foil. Cook for 3 hours in the oven. Remove the beef shin from the dish and shred the meat, then set aside. Remove the beef shin from the dish and shred the meat, then set aside. Add the caster sugar and a pinch of salt to the tomato sauce in the roasting dish, then using a hand-held blender, blend the sauce until smooth. Add the beef shin back into the ragù sauce. Add the caster sugar and a pinch of salt to the tomato sauce in the roasting dish, then using a hand-held blender, blend the sauce until smooth. Add the beef shin back into the ragù sauce. To serve, heat a large saucepan of boiling salted water and cook the pasta for 2 minutes, then drain. To serve, heat a large saucepan of boiling salted water and cook the pasta for 2 minutes, then drain. Serve the beef shin ragù on top of the cooked pasta, garnishing with oregano leaves and cheese. Serve the beef shin ragù on top of the cooked pasta, garnishing with oregano leaves and cheese. | {
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"title": "Beef shin ragù with homemade pasta recipe",
"content": "An average of 4.0 out of 5 stars from 6 ratings A delicious slow cooked beef shin ragù served with an handmade pasta. The perfect foodie treat to say 'I love you'. 400g/14oz semolina flour, plus extra for rolling out 5g fine salt4 medium free range eggs, whisked1 tbsp olive oil 400g/14oz semolina flour, plus extra for rolling out 5g fine salt 4 medium free range eggs, whisked 1 tbsp olive oil 600g/1lb 5oz whole beef shin on the bone4 tbsp olive oil3 carrots, peeled and chopped2 celery sticks, chopped2 sprigs fresh thyme, leaves removed and chopped2 sprigs fresh oregano, leaves removed and chopped800g/1lb 12oz cherry vine tomatoes, halved1 onion, finely chopped500ml/18fl oz passatapinch caster sugar 600g/1lb 5oz whole beef shin on the bone 4 tbsp olive oil 3 carrots, peeled and chopped 2 celery sticks, chopped 2 sprigs fresh thyme, leaves removed and chopped 2 sprigs fresh oregano, leaves removed and chopped 800g/1lb 12oz cherry vine tomatoes, halved 1 onion, finely chopped 500ml/18fl oz passata pinch caster sugar 2 tbsp fresh oregano leaves100g/3½oz gouda, grated 2 tbsp fresh oregano leaves 100g/3½oz gouda, grated Method To make the pasta, place the semolina flour and salt into a large bowl. Add the beaten egg and olive oil and use your hands to bring it together to form a dough.Knead on a clean work surface for 5–7 minutes or until the dough is smooth. Wrap in cling film and rest in the fridge overnight, if you can, or for at least 3 hours. Remove from the fridge 20 minutes before using.Sprinkle a work surface with some semolina flour then roll out the pasta dough into a large circle about 2mm/1/16in thick. Fold the pasta in half, sprinkling some more semolina in between the layers; do this three times, at the end you will have a long rectangular log shape. Cut this widthways into 5mm/¼in strips. Set aside on a tray sprinkled with semolina flour until needed.To make the ragù, preheat the oven to 170C/150C Fan/Gas 3. Season the beef with salt and pepper.Place a frying pan over a high heat with 2 tablespoons of the oil, then add the beef shin and seal the meat all over until golden-brown. Remove and set aside.Place a medium sauté pan over a medium heat and the remaining oil. Fry the carrots, celery, thyme, oregano, tomatoes and onion for 5 minutes. Add the passata and stir well.Pour the tomato sauce into an ovenproof dish and place the beef shin on top. Cover with baking paper and kitchen foil. Cook for 3 hours in the oven.Remove the beef shin from the dish and shred the meat, then set aside. Add the caster sugar and a pinch of salt to the tomato sauce in the roasting dish, then using a hand-held blender, blend the sauce until smooth. Add the beef shin back into the ragù sauce.To serve, heat a large saucepan of boiling salted water and cook the pasta for 2 minutes, then drain.Serve the beef shin ragù on top of the cooked pasta, garnishing with oregano leaves and cheese. To make the pasta, place the semolina flour and salt into a large bowl. Add the beaten egg and olive oil and use your hands to bring it together to form a dough. To make the pasta, place the semolina flour and salt into a large bowl. Add the beaten egg and olive oil and use your hands to bring it together to form a dough. Knead on a clean work surface for 5–7 minutes or until the dough is smooth. Wrap in cling film and rest in the fridge overnight, if you can, or for at least 3 hours. Remove from the fridge 20 minutes before using. Knead on a clean work surface for 5–7 minutes or until the dough is smooth. Wrap in cling film and rest in the fridge overnight, if you can, or for at least 3 hours. Remove from the fridge 20 minutes before using. Sprinkle a work surface with some semolina flour then roll out the pasta dough into a large circle about 2mm/1/16in thick. Fold the pasta in half, sprinkling some more semolina in between the layers; do this three times, at the end you will have a long rectangular log shape. Cut this widthways into 5mm/¼in strips. Set aside on a tray sprinkled with semolina flour until needed. Sprinkle a work surface with some semolina flour then roll out the pasta dough into a large circle about 2mm/1/16in thick. Fold the pasta in half, sprinkling some more semolina in between the layers; do this three times, at the end you will have a long rectangular log shape. Cut this widthways into 5mm/¼in strips. Set aside on a tray sprinkled with semolina flour until needed. To make the ragù, preheat the oven to 170C/150C Fan/Gas 3. Season the beef with salt and pepper. To make the ragù, preheat the oven to 170C/150C Fan/Gas 3. Season the beef with salt and pepper. Place a frying pan over a high heat with 2 tablespoons of the oil, then add the beef shin and seal the meat all over until golden-brown. Remove and set aside. Place a frying pan over a high heat with 2 tablespoons of the oil, then add the beef shin and seal the meat all over until golden-brown. Remove and set aside. Place a medium sauté pan over a medium heat and the remaining oil. Fry the carrots, celery, thyme, oregano, tomatoes and onion for 5 minutes. Add the passata and stir well. Place a medium sauté pan over a medium heat and the remaining oil. Fry the carrots, celery, thyme, oregano, tomatoes and onion for 5 minutes. Add the passata and stir well. Pour the tomato sauce into an ovenproof dish and place the beef shin on top. Cover with baking paper and kitchen foil. Cook for 3 hours in the oven. Pour the tomato sauce into an ovenproof dish and place the beef shin on top. Cover with baking paper and kitchen foil. Cook for 3 hours in the oven. Remove the beef shin from the dish and shred the meat, then set aside. Remove the beef shin from the dish and shred the meat, then set aside. Add the caster sugar and a pinch of salt to the tomato sauce in the roasting dish, then using a hand-held blender, blend the sauce until smooth. Add the beef shin back into the ragù sauce. Add the caster sugar and a pinch of salt to the tomato sauce in the roasting dish, then using a hand-held blender, blend the sauce until smooth. Add the beef shin back into the ragù sauce. To serve, heat a large saucepan of boiling salted water and cook the pasta for 2 minutes, then drain. To serve, heat a large saucepan of boiling salted water and cook the pasta for 2 minutes, then drain. Serve the beef shin ragù on top of the cooked pasta, garnishing with oregano leaves and cheese. Serve the beef shin ragù on top of the cooked pasta, garnishing with oregano leaves and cheese."
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} | 82ff156068c5c256d72ac82c18e20071439ddc3b0d4ab30488a52e710e4a59e0 | Meatballs in a rich ragu with homemade pasta recipe
To make the pasta, place the semolina flour and salt into a large bowl. Add the beaten egg and olive oil and use your hands to bring it together to form a dough.Knead on a clean work surface for 5–7 minutes or until the dough is smooth. Wrap in cling film and rest in the fridge overnight, if you can, or at least for 3 hours. Remove from the fridge 20 minutes before using.Sprinkle a work surface with some semolina flour then roll out the pasta dough into a large circle about 2mm thick. Fold the pasta in half, sprinkling some more semolina in between the layers; do this three times, at the end you will have a long rectangular log shape. Cut this widthways into 5mm/¼in strips. Set aside on a tray sprinkled with semolina flour until needed.To make the meatballs, preheat the oven to 170C/150C Fan/Gas 3. Season the beef with salt and pepper.Place a frying pan over a high heat with 2 tablespoons of the oil, then add the beef shin and seal the meat all over until golden-brown. Remove and set aside.Place a medium sauté pan over a medium heat and add a little oil. Fry the carrots, celery, thyme, oregano, tomatoes and onion for 5 minutes. Add the passata and stir well.Pour the tomato sauce into an ovenproof dish and place the beef shin on top. Cover with baking paper and kitchen foil. Cook for 3 hours in the oven.Remove the beef shin from the dish and shred the meat, then set aside. Add the caster sugar and a pinch of salt to the tomato sauce that is in the dish, then use a hand-held blender to blend the sauce until smooth. Set aside.Increase the oven temperature to 200C/180C Fan/Gas 6.Heat a medium frying pan and add 2 tablespoons of the oil. Once hot, add the shallot and cook for 5–6 minutes. Stir in the milk and cook for a further minute. Place the oats into a bowl then pour over the shallot and milk mixture.Place the mince in a separate large bowl along with half of the shredded beef shin (the remaining meat can be used for another dish). Add the beaten egg, gouda and some black pepper. Add the oat mixture to the bowl. Stir in the lemon zest and mix to combine.Line a baking sheet with baking paper. Use an ice cream scoop to make meatball shapes from the mixture. Rest in the fridge for at least 30 minutes.Heat a flameproof dish on the hob and add 2 tablespoons of oil. Once hot, fry the meatballs and until browned all over and then pour over the tomato sauce. Transfer to the oven and cook for 25 minutes.To serve, heat a large saucepan of boiling salted water and cook the pasta for 2 minutes, then drain.Serve the cooked meatballs on top of the cooked pasta, garnishing with oregano leaves and cheese. To make the pasta, place the semolina flour and salt into a large bowl. Add the beaten egg and olive oil and use your hands to bring it together to form a dough. To make the pasta, place the semolina flour and salt into a large bowl. Add the beaten egg and olive oil and use your hands to bring it together to form a dough. Knead on a clean work surface for 5–7 minutes or until the dough is smooth. Wrap in cling film and rest in the fridge overnight, if you can, or at least for 3 hours. Remove from the fridge 20 minutes before using. Knead on a clean work surface for 5–7 minutes or until the dough is smooth. Wrap in cling film and rest in the fridge overnight, if you can, or at least for 3 hours. Remove from the fridge 20 minutes before using. Sprinkle a work surface with some semolina flour then roll out the pasta dough into a large circle about 2mm thick. Fold the pasta in half, sprinkling some more semolina in between the layers; do this three times, at the end you will have a long rectangular log shape. Cut this widthways into 5mm/¼in strips. Set aside on a tray sprinkled with semolina flour until needed. Sprinkle a work surface with some semolina flour then roll out the pasta dough into a large circle about 2mm thick. Fold the pasta in half, sprinkling some more semolina in between the layers; do this three times, at the end you will have a long rectangular log shape. Cut this widthways into 5mm/¼in strips. Set aside on a tray sprinkled with semolina flour until needed. To make the meatballs, preheat the oven to 170C/150C Fan/Gas 3. Season the beef with salt and pepper. To make the meatballs, preheat the oven to 170C/150C Fan/Gas 3. Season the beef with salt and pepper. Place a frying pan over a high heat with 2 tablespoons of the oil, then add the beef shin and seal the meat all over until golden-brown. Remove and set aside. Place a frying pan over a high heat with 2 tablespoons of the oil, then add the beef shin and seal the meat all over until golden-brown. Remove and set aside. Place a medium sauté pan over a medium heat and add a little oil. Fry the carrots, celery, thyme, oregano, tomatoes and onion for 5 minutes. Add the passata and stir well. Place a medium sauté pan over a medium heat and add a little oil. Fry the carrots, celery, thyme, oregano, tomatoes and onion for 5 minutes. Add the passata and stir well. Pour the tomato sauce into an ovenproof dish and place the beef shin on top. Cover with baking paper and kitchen foil. Cook for 3 hours in the oven. Pour the tomato sauce into an ovenproof dish and place the beef shin on top. Cover with baking paper and kitchen foil. Cook for 3 hours in the oven. Remove the beef shin from the dish and shred the meat, then set aside. Add the caster sugar and a pinch of salt to the tomato sauce that is in the dish, then use a hand-held blender to blend the sauce until smooth. Set aside. Remove the beef shin from the dish and shred the meat, then set aside. Add the caster sugar and a pinch of salt to the tomato sauce that is in the dish, then use a hand-held blender to blend the sauce until smooth. Set aside. Increase the oven temperature to 200C/180C Fan/Gas 6. Increase the oven temperature to 200C/180C Fan/Gas 6. Heat a medium frying pan and add 2 tablespoons of the oil. Once hot, add the shallot and cook for 5–6 minutes. Stir in the milk and cook for a further minute. Place the oats into a bowl then pour over the shallot and milk mixture. Heat a medium frying pan and add 2 tablespoons of the oil. Once hot, add the shallot and cook for 5–6 minutes. Stir in the milk and cook for a further minute. Place the oats into a bowl then pour over the shallot and milk mixture. Place the mince in a separate large bowl along with half of the shredded beef shin (the remaining meat can be used for another dish). Add the beaten egg, gouda and some black pepper. Add the oat mixture to the bowl. Stir in the lemon zest and mix to combine. Place the mince in a separate large bowl along with half of the shredded beef shin (the remaining meat can be used for another dish). Add the beaten egg, gouda and some black pepper. Add the oat mixture to the bowl. Stir in the lemon zest and mix to combine. Line a baking sheet with baking paper. Use an ice cream scoop to make meatball shapes from the mixture. Rest in the fridge for at least 30 minutes. Line a baking sheet with baking paper. Use an ice cream scoop to make meatball shapes from the mixture. Rest in the fridge for at least 30 minutes. Heat a flameproof dish on the hob and add 2 tablespoons of oil. Once hot, fry the meatballs and until browned all over and then pour over the tomato sauce. Transfer to the oven and cook for 25 minutes. Heat a flameproof dish on the hob and add 2 tablespoons of oil. Once hot, fry the meatballs and until browned all over and then pour over the tomato sauce. Transfer to the oven and cook for 25 minutes. To serve, heat a large saucepan of boiling salted water and cook the pasta for 2 minutes, then drain. To serve, heat a large saucepan of boiling salted water and cook the pasta for 2 minutes, then drain. Serve the cooked meatballs on top of the cooked pasta, garnishing with oregano leaves and cheese. Serve the cooked meatballs on top of the cooked pasta, garnishing with oregano leaves and cheese. | {
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"title": "Meatballs in a rich ragu with homemade pasta recipe",
"content": "To make the pasta, place the semolina flour and salt into a large bowl. Add the beaten egg and olive oil and use your hands to bring it together to form a dough.Knead on a clean work surface for 5–7 minutes or until the dough is smooth. Wrap in cling film and rest in the fridge overnight, if you can, or at least for 3 hours. Remove from the fridge 20 minutes before using.Sprinkle a work surface with some semolina flour then roll out the pasta dough into a large circle about 2mm thick. Fold the pasta in half, sprinkling some more semolina in between the layers; do this three times, at the end you will have a long rectangular log shape. Cut this widthways into 5mm/¼in strips. Set aside on a tray sprinkled with semolina flour until needed.To make the meatballs, preheat the oven to 170C/150C Fan/Gas 3. Season the beef with salt and pepper.Place a frying pan over a high heat with 2 tablespoons of the oil, then add the beef shin and seal the meat all over until golden-brown. Remove and set aside.Place a medium sauté pan over a medium heat and add a little oil. Fry the carrots, celery, thyme, oregano, tomatoes and onion for 5 minutes. Add the passata and stir well.Pour the tomato sauce into an ovenproof dish and place the beef shin on top. Cover with baking paper and kitchen foil. Cook for 3 hours in the oven.Remove the beef shin from the dish and shred the meat, then set aside. Add the caster sugar and a pinch of salt to the tomato sauce that is in the dish, then use a hand-held blender to blend the sauce until smooth. Set aside.Increase the oven temperature to 200C/180C Fan/Gas 6.Heat a medium frying pan and add 2 tablespoons of the oil. Once hot, add the shallot and cook for 5–6 minutes. Stir in the milk and cook for a further minute. Place the oats into a bowl then pour over the shallot and milk mixture.Place the mince in a separate large bowl along with half of the shredded beef shin (the remaining meat can be used for another dish). Add the beaten egg, gouda and some black pepper. Add the oat mixture to the bowl. Stir in the lemon zest and mix to combine.Line a baking sheet with baking paper. Use an ice cream scoop to make meatball shapes from the mixture. Rest in the fridge for at least 30 minutes.Heat a flameproof dish on the hob and add 2 tablespoons of oil. Once hot, fry the meatballs and until browned all over and then pour over the tomato sauce. Transfer to the oven and cook for 25 minutes.To serve, heat a large saucepan of boiling salted water and cook the pasta for 2 minutes, then drain.Serve the cooked meatballs on top of the cooked pasta, garnishing with oregano leaves and cheese. To make the pasta, place the semolina flour and salt into a large bowl. Add the beaten egg and olive oil and use your hands to bring it together to form a dough. To make the pasta, place the semolina flour and salt into a large bowl. Add the beaten egg and olive oil and use your hands to bring it together to form a dough. Knead on a clean work surface for 5–7 minutes or until the dough is smooth. Wrap in cling film and rest in the fridge overnight, if you can, or at least for 3 hours. Remove from the fridge 20 minutes before using. Knead on a clean work surface for 5–7 minutes or until the dough is smooth. Wrap in cling film and rest in the fridge overnight, if you can, or at least for 3 hours. Remove from the fridge 20 minutes before using. Sprinkle a work surface with some semolina flour then roll out the pasta dough into a large circle about 2mm thick. Fold the pasta in half, sprinkling some more semolina in between the layers; do this three times, at the end you will have a long rectangular log shape. Cut this widthways into 5mm/¼in strips. Set aside on a tray sprinkled with semolina flour until needed. Sprinkle a work surface with some semolina flour then roll out the pasta dough into a large circle about 2mm thick. Fold the pasta in half, sprinkling some more semolina in between the layers; do this three times, at the end you will have a long rectangular log shape. Cut this widthways into 5mm/¼in strips. Set aside on a tray sprinkled with semolina flour until needed. To make the meatballs, preheat the oven to 170C/150C Fan/Gas 3. Season the beef with salt and pepper. To make the meatballs, preheat the oven to 170C/150C Fan/Gas 3. Season the beef with salt and pepper. Place a frying pan over a high heat with 2 tablespoons of the oil, then add the beef shin and seal the meat all over until golden-brown. Remove and set aside. Place a frying pan over a high heat with 2 tablespoons of the oil, then add the beef shin and seal the meat all over until golden-brown. Remove and set aside. Place a medium sauté pan over a medium heat and add a little oil. Fry the carrots, celery, thyme, oregano, tomatoes and onion for 5 minutes. Add the passata and stir well. Place a medium sauté pan over a medium heat and add a little oil. Fry the carrots, celery, thyme, oregano, tomatoes and onion for 5 minutes. Add the passata and stir well. Pour the tomato sauce into an ovenproof dish and place the beef shin on top. Cover with baking paper and kitchen foil. Cook for 3 hours in the oven. Pour the tomato sauce into an ovenproof dish and place the beef shin on top. Cover with baking paper and kitchen foil. Cook for 3 hours in the oven. Remove the beef shin from the dish and shred the meat, then set aside. Add the caster sugar and a pinch of salt to the tomato sauce that is in the dish, then use a hand-held blender to blend the sauce until smooth. Set aside. Remove the beef shin from the dish and shred the meat, then set aside. Add the caster sugar and a pinch of salt to the tomato sauce that is in the dish, then use a hand-held blender to blend the sauce until smooth. Set aside. Increase the oven temperature to 200C/180C Fan/Gas 6. Increase the oven temperature to 200C/180C Fan/Gas 6. Heat a medium frying pan and add 2 tablespoons of the oil. Once hot, add the shallot and cook for 5–6 minutes. Stir in the milk and cook for a further minute. Place the oats into a bowl then pour over the shallot and milk mixture. Heat a medium frying pan and add 2 tablespoons of the oil. Once hot, add the shallot and cook for 5–6 minutes. Stir in the milk and cook for a further minute. Place the oats into a bowl then pour over the shallot and milk mixture. Place the mince in a separate large bowl along with half of the shredded beef shin (the remaining meat can be used for another dish). Add the beaten egg, gouda and some black pepper. Add the oat mixture to the bowl. Stir in the lemon zest and mix to combine. Place the mince in a separate large bowl along with half of the shredded beef shin (the remaining meat can be used for another dish). Add the beaten egg, gouda and some black pepper. Add the oat mixture to the bowl. Stir in the lemon zest and mix to combine. Line a baking sheet with baking paper. Use an ice cream scoop to make meatball shapes from the mixture. Rest in the fridge for at least 30 minutes. Line a baking sheet with baking paper. Use an ice cream scoop to make meatball shapes from the mixture. Rest in the fridge for at least 30 minutes. Heat a flameproof dish on the hob and add 2 tablespoons of oil. Once hot, fry the meatballs and until browned all over and then pour over the tomato sauce. Transfer to the oven and cook for 25 minutes. Heat a flameproof dish on the hob and add 2 tablespoons of oil. Once hot, fry the meatballs and until browned all over and then pour over the tomato sauce. Transfer to the oven and cook for 25 minutes. To serve, heat a large saucepan of boiling salted water and cook the pasta for 2 minutes, then drain. To serve, heat a large saucepan of boiling salted water and cook the pasta for 2 minutes, then drain. Serve the cooked meatballs on top of the cooked pasta, garnishing with oregano leaves and cheese. Serve the cooked meatballs on top of the cooked pasta, garnishing with oregano leaves and cheese."
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} | 815810771a38712eba8ec493d1a0a3f0682e462492b25905c21ace03e6089205 | Wild garlic and langoustine pappardelle recipe
To make the wild garlic and langoustine pappardelle, place the wild garlic into a food processor or blender and blitz to a purée. Add the ’00’ flour, cornflour and salt and blend, adding egg, oil and the water gradually until it comes together. Lightly flour a clean work surface.With your hands, bring the dough together on the work surface and knead for a few minutes until smooth. If the dough is too wet that it sticks, knead in a little more flour, but take care – if it’s too dry it will be tricky to get thin enough. It should be supple but not tacky. Cover the dough and leave to rest for 30 minutes at room temperature.For the langoustines, bring a pan of salted water to the boil, and prepare a bowl of ice water. Blanch the langoustines for 20–30 seconds, then remove them straight into the ice water. When the langoustines have cooled you should be able to remove the head, claws and shells easily. Use a pairing knife to remove the dark intestinal tract along the back of the langoustines. Save the pan of boiling water to cook the pasta later.Heat the oil and butter in a frying pan over a medium heat. Cook the langoustines for 1–2 minutes on each side until golden and caramelised. Remove the langoustines and drain on kitchen paper. Keep the pan to one side as we'll use that pan to finish the pasta.Roll the pasta dough out to the thinnest setting in a pasta machine, cutting the sheets to about 30cm/12in long. Alternatively, you can roll the pasta out by hand. Lightly flour your work surface and roll out the dough gradually. Keep turning the dough and sprinkle with a tiny amount of flour if it begins to stick. Cut the pasta into wide pappardelle strips, and sprinkle with a bit of extra flour to make sure they don't stick together. Bring your pan of salted water back to the boil and cook the pappardelle for 2 minutes then drain, saving two ladles of the pasta water.Place the langoustine pan back over a medium-high heat and add the pasta water to the pan. Simmer the sauce and give it a good stir to incorporate all the pan juices. To serve, for the pappardelle onto a serving plate and top with the cooked langoustines. Finish with the pan sauce, yeast flakes, lemon zest, parsley, garlic flowers and wild garlic leaves. Alternatively, you can toss the langoustines and pasta through the sauce in the pan, then serve with the yeast flakes, lemon zest, parsley, garlic flowers and wild garlic leaves. To make the wild garlic and langoustine pappardelle, place the wild garlic into a food processor or blender and blitz to a purée. Add the ’00’ flour, cornflour and salt and blend, adding egg, oil and the water gradually until it comes together. Lightly flour a clean work surface. To make the wild garlic and langoustine pappardelle, place the wild garlic into a food processor or blender and blitz to a purée. Add the ’00’ flour, cornflour and salt and blend, adding egg, oil and the water gradually until it comes together. Lightly flour a clean work surface. With your hands, bring the dough together on the work surface and knead for a few minutes until smooth. If the dough is too wet that it sticks, knead in a little more flour, but take care – if it’s too dry it will be tricky to get thin enough. It should be supple but not tacky. Cover the dough and leave to rest for 30 minutes at room temperature. With your hands, bring the dough together on the work surface and knead for a few minutes until smooth. If the dough is too wet that it sticks, knead in a little more flour, but take care – if it’s too dry it will be tricky to get thin enough. It should be supple but not tacky. Cover the dough and leave to rest for 30 minutes at room temperature. For the langoustines, bring a pan of salted water to the boil, and prepare a bowl of ice water. Blanch the langoustines for 20–30 seconds, then remove them straight into the ice water. When the langoustines have cooled you should be able to remove the head, claws and shells easily. Use a pairing knife to remove the dark intestinal tract along the back of the langoustines. Save the pan of boiling water to cook the pasta later. For the langoustines, bring a pan of salted water to the boil, and prepare a bowl of ice water. Blanch the langoustines for 20–30 seconds, then remove them straight into the ice water. When the langoustines have cooled you should be able to remove the head, claws and shells easily. Use a pairing knife to remove the dark intestinal tract along the back of the langoustines. Save the pan of boiling water to cook the pasta later. Heat the oil and butter in a frying pan over a medium heat. Cook the langoustines for 1–2 minutes on each side until golden and caramelised. Remove the langoustines and drain on kitchen paper. Keep the pan to one side as we'll use that pan to finish the pasta. Heat the oil and butter in a frying pan over a medium heat. Cook the langoustines for 1–2 minutes on each side until golden and caramelised. Remove the langoustines and drain on kitchen paper. Keep the pan to one side as we'll use that pan to finish the pasta. Roll the pasta dough out to the thinnest setting in a pasta machine, cutting the sheets to about 30cm/12in long. Alternatively, you can roll the pasta out by hand. Lightly flour your work surface and roll out the dough gradually. Keep turning the dough and sprinkle with a tiny amount of flour if it begins to stick. Cut the pasta into wide pappardelle strips, and sprinkle with a bit of extra flour to make sure they don't stick together. Roll the pasta dough out to the thinnest setting in a pasta machine, cutting the sheets to about 30cm/12in long. Alternatively, you can roll the pasta out by hand. Lightly flour your work surface and roll out the dough gradually. Keep turning the dough and sprinkle with a tiny amount of flour if it begins to stick. Cut the pasta into wide pappardelle strips, and sprinkle with a bit of extra flour to make sure they don't stick together. Bring your pan of salted water back to the boil and cook the pappardelle for 2 minutes then drain, saving two ladles of the pasta water. Bring your pan of salted water back to the boil and cook the pappardelle for 2 minutes then drain, saving two ladles of the pasta water. Place the langoustine pan back over a medium-high heat and add the pasta water to the pan. Simmer the sauce and give it a good stir to incorporate all the pan juices. To serve, for the pappardelle onto a serving plate and top with the cooked langoustines. Finish with the pan sauce, yeast flakes, lemon zest, parsley, garlic flowers and wild garlic leaves. Alternatively, you can toss the langoustines and pasta through the sauce in the pan, then serve with the yeast flakes, lemon zest, parsley, garlic flowers and wild garlic leaves. Place the langoustine pan back over a medium-high heat and add the pasta water to the pan. Simmer the sauce and give it a good stir to incorporate all the pan juices. To serve, for the pappardelle onto a serving plate and top with the cooked langoustines. Finish with the pan sauce, yeast flakes, lemon zest, parsley, garlic flowers and wild garlic leaves. Alternatively, you can toss the langoustines and pasta through the sauce in the pan, then serve with the yeast flakes, lemon zest, parsley, garlic flowers and wild garlic leaves. | {
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"title": "Wild garlic and langoustine pappardelle recipe",
"content": "To make the wild garlic and langoustine pappardelle, place the wild garlic into a food processor or blender and blitz to a purée. Add the ’00’ flour, cornflour and salt and blend, adding egg, oil and the water gradually until it comes together. Lightly flour a clean work surface.With your hands, bring the dough together on the work surface and knead for a few minutes until smooth. If the dough is too wet that it sticks, knead in a little more flour, but take care – if it’s too dry it will be tricky to get thin enough. It should be supple but not tacky. Cover the dough and leave to rest for 30 minutes at room temperature.For the langoustines, bring a pan of salted water to the boil, and prepare a bowl of ice water. Blanch the langoustines for 20–30 seconds, then remove them straight into the ice water. When the langoustines have cooled you should be able to remove the head, claws and shells easily. Use a pairing knife to remove the dark intestinal tract along the back of the langoustines. Save the pan of boiling water to cook the pasta later.Heat the oil and butter in a frying pan over a medium heat. Cook the langoustines for 1–2 minutes on each side until golden and caramelised. Remove the langoustines and drain on kitchen paper. Keep the pan to one side as we'll use that pan to finish the pasta.Roll the pasta dough out to the thinnest setting in a pasta machine, cutting the sheets to about 30cm/12in long. Alternatively, you can roll the pasta out by hand. Lightly flour your work surface and roll out the dough gradually. Keep turning the dough and sprinkle with a tiny amount of flour if it begins to stick. Cut the pasta into wide pappardelle strips, and sprinkle with a bit of extra flour to make sure they don't stick together. Bring your pan of salted water back to the boil and cook the pappardelle for 2 minutes then drain, saving two ladles of the pasta water.Place the langoustine pan back over a medium-high heat and add the pasta water to the pan. Simmer the sauce and give it a good stir to incorporate all the pan juices. To serve, for the pappardelle onto a serving plate and top with the cooked langoustines. Finish with the pan sauce, yeast flakes, lemon zest, parsley, garlic flowers and wild garlic leaves. Alternatively, you can toss the langoustines and pasta through the sauce in the pan, then serve with the yeast flakes, lemon zest, parsley, garlic flowers and wild garlic leaves. To make the wild garlic and langoustine pappardelle, place the wild garlic into a food processor or blender and blitz to a purée. Add the ’00’ flour, cornflour and salt and blend, adding egg, oil and the water gradually until it comes together. Lightly flour a clean work surface. To make the wild garlic and langoustine pappardelle, place the wild garlic into a food processor or blender and blitz to a purée. Add the ’00’ flour, cornflour and salt and blend, adding egg, oil and the water gradually until it comes together. Lightly flour a clean work surface. With your hands, bring the dough together on the work surface and knead for a few minutes until smooth. If the dough is too wet that it sticks, knead in a little more flour, but take care – if it’s too dry it will be tricky to get thin enough. It should be supple but not tacky. Cover the dough and leave to rest for 30 minutes at room temperature. With your hands, bring the dough together on the work surface and knead for a few minutes until smooth. If the dough is too wet that it sticks, knead in a little more flour, but take care – if it’s too dry it will be tricky to get thin enough. It should be supple but not tacky. Cover the dough and leave to rest for 30 minutes at room temperature. For the langoustines, bring a pan of salted water to the boil, and prepare a bowl of ice water. Blanch the langoustines for 20–30 seconds, then remove them straight into the ice water. When the langoustines have cooled you should be able to remove the head, claws and shells easily. Use a pairing knife to remove the dark intestinal tract along the back of the langoustines. Save the pan of boiling water to cook the pasta later. For the langoustines, bring a pan of salted water to the boil, and prepare a bowl of ice water. Blanch the langoustines for 20–30 seconds, then remove them straight into the ice water. When the langoustines have cooled you should be able to remove the head, claws and shells easily. Use a pairing knife to remove the dark intestinal tract along the back of the langoustines. Save the pan of boiling water to cook the pasta later. Heat the oil and butter in a frying pan over a medium heat. Cook the langoustines for 1–2 minutes on each side until golden and caramelised. Remove the langoustines and drain on kitchen paper. Keep the pan to one side as we'll use that pan to finish the pasta. Heat the oil and butter in a frying pan over a medium heat. Cook the langoustines for 1–2 minutes on each side until golden and caramelised. Remove the langoustines and drain on kitchen paper. Keep the pan to one side as we'll use that pan to finish the pasta. Roll the pasta dough out to the thinnest setting in a pasta machine, cutting the sheets to about 30cm/12in long. Alternatively, you can roll the pasta out by hand. Lightly flour your work surface and roll out the dough gradually. Keep turning the dough and sprinkle with a tiny amount of flour if it begins to stick. Cut the pasta into wide pappardelle strips, and sprinkle with a bit of extra flour to make sure they don't stick together. Roll the pasta dough out to the thinnest setting in a pasta machine, cutting the sheets to about 30cm/12in long. Alternatively, you can roll the pasta out by hand. Lightly flour your work surface and roll out the dough gradually. Keep turning the dough and sprinkle with a tiny amount of flour if it begins to stick. Cut the pasta into wide pappardelle strips, and sprinkle with a bit of extra flour to make sure they don't stick together. Bring your pan of salted water back to the boil and cook the pappardelle for 2 minutes then drain, saving two ladles of the pasta water. Bring your pan of salted water back to the boil and cook the pappardelle for 2 minutes then drain, saving two ladles of the pasta water. Place the langoustine pan back over a medium-high heat and add the pasta water to the pan. Simmer the sauce and give it a good stir to incorporate all the pan juices. To serve, for the pappardelle onto a serving plate and top with the cooked langoustines. Finish with the pan sauce, yeast flakes, lemon zest, parsley, garlic flowers and wild garlic leaves. Alternatively, you can toss the langoustines and pasta through the sauce in the pan, then serve with the yeast flakes, lemon zest, parsley, garlic flowers and wild garlic leaves. Place the langoustine pan back over a medium-high heat and add the pasta water to the pan. Simmer the sauce and give it a good stir to incorporate all the pan juices. To serve, for the pappardelle onto a serving plate and top with the cooked langoustines. Finish with the pan sauce, yeast flakes, lemon zest, parsley, garlic flowers and wild garlic leaves. Alternatively, you can toss the langoustines and pasta through the sauce in the pan, then serve with the yeast flakes, lemon zest, parsley, garlic flowers and wild garlic leaves."
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} | bd8324ff27cb3d6bbb1a4480a71567bcc6d17d48fe6854f69cee827eacdc7f7f | Mushroom ravioli with tarragon cream sauce recipe
For the pasta dough, tip the flour and salt into a large mixing bowl and make a well in the middle. Add some of the beaten egg yolks, all of the olive oil and the water and slowly mix the ingredients together, adding more beaten egg as necessary to make a smooth dough (you may not need all of the egg). Shape the dough into a ball and turn out onto a floured work surface. Knead the dough for 10-15 minutes, or until smooth and elastic. Shape into a ball, cover with cling film and leave to rest in the fridge for one hour. For the filling, heat the olive oil in a pan and fry the onion and garlic over a medium-low heat for 8-10 minutes, or until softened and golden-brown. Add the mushrooms and the thyme and fry for a further 2-3 minutes, or until the mushrooms are tender. Transfer the mixture to a bowl and set aside until needed. Place three-quarters of the chopped chicken breast meat into a food processor along with the egg and cream and blend until smooth to make a mousse. Add the chicken mousse to the bowl with the mushrooms and remaining chopped chicken and mix well to combine. Set aside.Remove the pasta dough from the fridge and divide into four equal pieces. Cover the other three pieces with a clean, damp tea towel and dust the fourth piece in flour. Flour the pasta machine. Starting at the lowest (thickest) setting, feed the dough through the machine, turning the handle with one hand and holding the dough as it comes through the machine with the other. Change the setting on the pasta machine to the next-thickest setting, flour it again and feed the pasta sheet through the machine again, as before, until the dough has reached the desired thickness (about 1-2mm thick). Repeat with the remaining dough until you have four sheets of thin pasta. Lay one sheet of pasta on a floured work surface and place spoonfuls of the filling on top, ensuring there is at least an inch of space between and around each spoonful. Lay a second sheet of pasta on top and seal the edges, making sure that there are no air bubbles trapped in between the layers. Cut out the individual ravioli with a pasta wheel. Place on a floured tray, cover and refrigerate until ready to cook. Repeat with the remaining sheets of pasta and the filling until all are used up. For the sauce, heat the olive oil in a pan and fry the onion for 10-15 minutes, or until softened and golden-brown. Season with salt and freshly ground black pepper, add the chopped shallots, garlic and wine and cook for 3-4 minutes, or until some of the alcohol has evaporated. Stir in the cream and add the tarragon, then remove from the heat. For the spinach, melt the butter in a pan until foaming, then add the spinach and fry for 1-2 minutes, or until wilted. Season with salt and a pinch of nutmeg. To cook the pasta, bring a large pan of salted water to just below the boil and gently cook the ravioli, in batches, for 4-5 minutes with the lid on the pan, until the pasta is al dente. Drain.To serve, spoon the spinach into serving bowls and place the ravioli on top. Spoon over the sauce. For the pasta dough, tip the flour and salt into a large mixing bowl and make a well in the middle. Add some of the beaten egg yolks, all of the olive oil and the water and slowly mix the ingredients together, adding more beaten egg as necessary to make a smooth dough (you may not need all of the egg). For the pasta dough, tip the flour and salt into a large mixing bowl and make a well in the middle. Add some of the beaten egg yolks, all of the olive oil and the water and slowly mix the ingredients together, adding more beaten egg as necessary to make a smooth dough (you may not need all of the egg). Shape the dough into a ball and turn out onto a floured work surface. Knead the dough for 10-15 minutes, or until smooth and elastic. Shape into a ball, cover with cling film and leave to rest in the fridge for one hour. Shape the dough into a ball and turn out onto a floured work surface. Knead the dough for 10-15 minutes, or until smooth and elastic. Shape into a ball, cover with cling film and leave to rest in the fridge for one hour. For the filling, heat the olive oil in a pan and fry the onion and garlic over a medium-low heat for 8-10 minutes, or until softened and golden-brown. Add the mushrooms and the thyme and fry for a further 2-3 minutes, or until the mushrooms are tender. Transfer the mixture to a bowl and set aside until needed. For the filling, heat the olive oil in a pan and fry the onion and garlic over a medium-low heat for 8-10 minutes, or until softened and golden-brown. Add the mushrooms and the thyme and fry for a further 2-3 minutes, or until the mushrooms are tender. Transfer the mixture to a bowl and set aside until needed. Place three-quarters of the chopped chicken breast meat into a food processor along with the egg and cream and blend until smooth to make a mousse. Add the chicken mousse to the bowl with the mushrooms and remaining chopped chicken and mix well to combine. Set aside. Place three-quarters of the chopped chicken breast meat into a food processor along with the egg and cream and blend until smooth to make a mousse. Add the chicken mousse to the bowl with the mushrooms and remaining chopped chicken and mix well to combine. Set aside. Remove the pasta dough from the fridge and divide into four equal pieces. Cover the other three pieces with a clean, damp tea towel and dust the fourth piece in flour. Remove the pasta dough from the fridge and divide into four equal pieces. Cover the other three pieces with a clean, damp tea towel and dust the fourth piece in flour. Flour the pasta machine. Starting at the lowest (thickest) setting, feed the dough through the machine, turning the handle with one hand and holding the dough as it comes through the machine with the other. Change the setting on the pasta machine to the next-thickest setting, flour it again and feed the pasta sheet through the machine again, as before, until the dough has reached the desired thickness (about 1-2mm thick). Repeat with the remaining dough until you have four sheets of thin pasta. Flour the pasta machine. Starting at the lowest (thickest) setting, feed the dough through the machine, turning the handle with one hand and holding the dough as it comes through the machine with the other. Change the setting on the pasta machine to the next-thickest setting, flour it again and feed the pasta sheet through the machine again, as before, until the dough has reached the desired thickness (about 1-2mm thick). Repeat with the remaining dough until you have four sheets of thin pasta. Lay one sheet of pasta on a floured work surface and place spoonfuls of the filling on top, ensuring there is at least an inch of space between and around each spoonful. Lay a second sheet of pasta on top and seal the edges, making sure that there are no air bubbles trapped in between the layers. Cut out the individual ravioli with a pasta wheel. Place on a floured tray, cover and refrigerate until ready to cook. Repeat with the remaining sheets of pasta and the filling until all are used up. Lay one sheet of pasta on a floured work surface and place spoonfuls of the filling on top, ensuring there is at least an inch of space between and around each spoonful. Lay a second sheet of pasta on top and seal the edges, making sure that there are no air bubbles trapped in between the layers. Cut out the individual ravioli with a pasta wheel. Place on a floured tray, cover and refrigerate until ready to cook. Repeat with the remaining sheets of pasta and the filling until all are used up. For the sauce, heat the olive oil in a pan and fry the onion for 10-15 minutes, or until softened and golden-brown. Season with salt and freshly ground black pepper, add the chopped shallots, garlic and wine and cook for 3-4 minutes, or until some of the alcohol has evaporated. Stir in the cream and add the tarragon, then remove from the heat. For the sauce, heat the olive oil in a pan and fry the onion for 10-15 minutes, or until softened and golden-brown. Season with salt and freshly ground black pepper, add the chopped shallots, garlic and wine and cook for 3-4 minutes, or until some of the alcohol has evaporated. Stir in the cream and add the tarragon, then remove from the heat. For the spinach, melt the butter in a pan until foaming, then add the spinach and fry for 1-2 minutes, or until wilted. Season with salt and a pinch of nutmeg. For the spinach, melt the butter in a pan until foaming, then add the spinach and fry for 1-2 minutes, or until wilted. Season with salt and a pinch of nutmeg. To cook the pasta, bring a large pan of salted water to just below the boil and gently cook the ravioli, in batches, for 4-5 minutes with the lid on the pan, until the pasta is al dente. Drain. To cook the pasta, bring a large pan of salted water to just below the boil and gently cook the ravioli, in batches, for 4-5 minutes with the lid on the pan, until the pasta is al dente. Drain. To serve, spoon the spinach into serving bowls and place the ravioli on top. Spoon over the sauce. To serve, spoon the spinach into serving bowls and place the ravioli on top. Spoon over the sauce. | {
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"title": "Mushroom ravioli with tarragon cream sauce recipe",
"content": "For the pasta dough, tip the flour and salt into a large mixing bowl and make a well in the middle. Add some of the beaten egg yolks, all of the olive oil and the water and slowly mix the ingredients together, adding more beaten egg as necessary to make a smooth dough (you may not need all of the egg). Shape the dough into a ball and turn out onto a floured work surface. Knead the dough for 10-15 minutes, or until smooth and elastic. Shape into a ball, cover with cling film and leave to rest in the fridge for one hour. For the filling, heat the olive oil in a pan and fry the onion and garlic over a medium-low heat for 8-10 minutes, or until softened and golden-brown. Add the mushrooms and the thyme and fry for a further 2-3 minutes, or until the mushrooms are tender. Transfer the mixture to a bowl and set aside until needed. Place three-quarters of the chopped chicken breast meat into a food processor along with the egg and cream and blend until smooth to make a mousse. Add the chicken mousse to the bowl with the mushrooms and remaining chopped chicken and mix well to combine. Set aside.Remove the pasta dough from the fridge and divide into four equal pieces. Cover the other three pieces with a clean, damp tea towel and dust the fourth piece in flour. Flour the pasta machine. Starting at the lowest (thickest) setting, feed the dough through the machine, turning the handle with one hand and holding the dough as it comes through the machine with the other. Change the setting on the pasta machine to the next-thickest setting, flour it again and feed the pasta sheet through the machine again, as before, until the dough has reached the desired thickness (about 1-2mm thick). Repeat with the remaining dough until you have four sheets of thin pasta. Lay one sheet of pasta on a floured work surface and place spoonfuls of the filling on top, ensuring there is at least an inch of space between and around each spoonful. Lay a second sheet of pasta on top and seal the edges, making sure that there are no air bubbles trapped in between the layers. Cut out the individual ravioli with a pasta wheel. Place on a floured tray, cover and refrigerate until ready to cook. Repeat with the remaining sheets of pasta and the filling until all are used up. For the sauce, heat the olive oil in a pan and fry the onion for 10-15 minutes, or until softened and golden-brown. Season with salt and freshly ground black pepper, add the chopped shallots, garlic and wine and cook for 3-4 minutes, or until some of the alcohol has evaporated. Stir in the cream and add the tarragon, then remove from the heat. For the spinach, melt the butter in a pan until foaming, then add the spinach and fry for 1-2 minutes, or until wilted. Season with salt and a pinch of nutmeg. To cook the pasta, bring a large pan of salted water to just below the boil and gently cook the ravioli, in batches, for 4-5 minutes with the lid on the pan, until the pasta is al dente. Drain.To serve, spoon the spinach into serving bowls and place the ravioli on top. Spoon over the sauce. For the pasta dough, tip the flour and salt into a large mixing bowl and make a well in the middle. Add some of the beaten egg yolks, all of the olive oil and the water and slowly mix the ingredients together, adding more beaten egg as necessary to make a smooth dough (you may not need all of the egg). For the pasta dough, tip the flour and salt into a large mixing bowl and make a well in the middle. Add some of the beaten egg yolks, all of the olive oil and the water and slowly mix the ingredients together, adding more beaten egg as necessary to make a smooth dough (you may not need all of the egg). Shape the dough into a ball and turn out onto a floured work surface. Knead the dough for 10-15 minutes, or until smooth and elastic. Shape into a ball, cover with cling film and leave to rest in the fridge for one hour. Shape the dough into a ball and turn out onto a floured work surface. Knead the dough for 10-15 minutes, or until smooth and elastic. Shape into a ball, cover with cling film and leave to rest in the fridge for one hour. For the filling, heat the olive oil in a pan and fry the onion and garlic over a medium-low heat for 8-10 minutes, or until softened and golden-brown. Add the mushrooms and the thyme and fry for a further 2-3 minutes, or until the mushrooms are tender. Transfer the mixture to a bowl and set aside until needed. For the filling, heat the olive oil in a pan and fry the onion and garlic over a medium-low heat for 8-10 minutes, or until softened and golden-brown. Add the mushrooms and the thyme and fry for a further 2-3 minutes, or until the mushrooms are tender. Transfer the mixture to a bowl and set aside until needed. Place three-quarters of the chopped chicken breast meat into a food processor along with the egg and cream and blend until smooth to make a mousse. Add the chicken mousse to the bowl with the mushrooms and remaining chopped chicken and mix well to combine. Set aside. Place three-quarters of the chopped chicken breast meat into a food processor along with the egg and cream and blend until smooth to make a mousse. Add the chicken mousse to the bowl with the mushrooms and remaining chopped chicken and mix well to combine. Set aside. Remove the pasta dough from the fridge and divide into four equal pieces. Cover the other three pieces with a clean, damp tea towel and dust the fourth piece in flour. Remove the pasta dough from the fridge and divide into four equal pieces. Cover the other three pieces with a clean, damp tea towel and dust the fourth piece in flour. Flour the pasta machine. Starting at the lowest (thickest) setting, feed the dough through the machine, turning the handle with one hand and holding the dough as it comes through the machine with the other. Change the setting on the pasta machine to the next-thickest setting, flour it again and feed the pasta sheet through the machine again, as before, until the dough has reached the desired thickness (about 1-2mm thick). Repeat with the remaining dough until you have four sheets of thin pasta. Flour the pasta machine. Starting at the lowest (thickest) setting, feed the dough through the machine, turning the handle with one hand and holding the dough as it comes through the machine with the other. Change the setting on the pasta machine to the next-thickest setting, flour it again and feed the pasta sheet through the machine again, as before, until the dough has reached the desired thickness (about 1-2mm thick). Repeat with the remaining dough until you have four sheets of thin pasta. Lay one sheet of pasta on a floured work surface and place spoonfuls of the filling on top, ensuring there is at least an inch of space between and around each spoonful. Lay a second sheet of pasta on top and seal the edges, making sure that there are no air bubbles trapped in between the layers. Cut out the individual ravioli with a pasta wheel. Place on a floured tray, cover and refrigerate until ready to cook. Repeat with the remaining sheets of pasta and the filling until all are used up. Lay one sheet of pasta on a floured work surface and place spoonfuls of the filling on top, ensuring there is at least an inch of space between and around each spoonful. Lay a second sheet of pasta on top and seal the edges, making sure that there are no air bubbles trapped in between the layers. Cut out the individual ravioli with a pasta wheel. Place on a floured tray, cover and refrigerate until ready to cook. Repeat with the remaining sheets of pasta and the filling until all are used up. For the sauce, heat the olive oil in a pan and fry the onion for 10-15 minutes, or until softened and golden-brown. Season with salt and freshly ground black pepper, add the chopped shallots, garlic and wine and cook for 3-4 minutes, or until some of the alcohol has evaporated. Stir in the cream and add the tarragon, then remove from the heat. For the sauce, heat the olive oil in a pan and fry the onion for 10-15 minutes, or until softened and golden-brown. Season with salt and freshly ground black pepper, add the chopped shallots, garlic and wine and cook for 3-4 minutes, or until some of the alcohol has evaporated. Stir in the cream and add the tarragon, then remove from the heat. For the spinach, melt the butter in a pan until foaming, then add the spinach and fry for 1-2 minutes, or until wilted. Season with salt and a pinch of nutmeg. For the spinach, melt the butter in a pan until foaming, then add the spinach and fry for 1-2 minutes, or until wilted. Season with salt and a pinch of nutmeg. To cook the pasta, bring a large pan of salted water to just below the boil and gently cook the ravioli, in batches, for 4-5 minutes with the lid on the pan, until the pasta is al dente. Drain. To cook the pasta, bring a large pan of salted water to just below the boil and gently cook the ravioli, in batches, for 4-5 minutes with the lid on the pan, until the pasta is al dente. Drain. To serve, spoon the spinach into serving bowls and place the ravioli on top. Spoon over the sauce. To serve, spoon the spinach into serving bowls and place the ravioli on top. Spoon over the sauce."
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} | 66c8e5685e6631c11792bc5954d9e91530b0318c9161dfaa4e9a9dca28d03020 | Swiss chard tortelli with salad recipe
To make the pasta dough, place the flour in a mixing bowl or in a heap on a clean work surface, make a well in the centre and break in the eggs. Use a fork to gradually mix the flour and eggs together, then knead with your hands to make a smooth dough. Shape the dough into a ball, wrap in cling film and leave to rest in the fridge for about 30 minutes or until required. In the meantime, prepare the filling. Bring a saucepan of water to the boil. Remove the stalks from the Swiss chard (keep them for use in the salad). Add the leaves to the pan of boiling water and cook for about 5 minutes, then drain well. Heat a drizzle of olive oil in a frying pan. Add the garlic and sweat over a medium heat for a minute, then add the drained Swiss chard and stir-fry for a couple of minutes. Remove from the heat, discard the garlic clove, then leave the Swiss chard to cool. Once cooled, drain, then use your hands to squeeze out the excess liquid. Finely chop the Swiss chard and combine it in a bowl with the ricotta, grated Parmesan, egg yolk, nutmeg and a little salt and pepper. Set aside. On a lightly floured work surface, roll out the pasta dough until it is wafer-thin or use a pasta machine on the thinnest setting. Cut out 8cm/3¼in circles of dough using a round pastry cutter (about 30 circles). Place a teaspoon of the filling in the centre of each circle, brush the outer edge of each with a little water, then fold over to make a half-moon shape. Press to seal and make light indentions with a fork. To make the salad, blanch the stalks whole for 2 minutes in a pan of boiling water then drain. Fry the garlic in oil for 1 minute. Add the stalks and fry for 2 minutes. Pour into a bowl, season with salt, some oil if needed and a squeeze of lemon. Set aside. To cook the tortelli, bring a large saucepan of salted water to the boil, then add the tortelli and cook for about 5 minutes until cooked through – try one to check! At the same time, for the sauce, melt the butter in a large frying pan over a medium heat, then add the sage leaves and cook until the leaves are bubbling, 2–3 minutes. Use a slotted spoon to remove the tortelli from the boiling water, then add to the melted sage butter and gently mix together. Remove from the heat and serve in pasta bowls with a sprinkling of grated Parmesan and the chard stem salad. To make the pasta dough, place the flour in a mixing bowl or in a heap on a clean work surface, make a well in the centre and break in the eggs. Use a fork to gradually mix the flour and eggs together, then knead with your hands to make a smooth dough. To make the pasta dough, place the flour in a mixing bowl or in a heap on a clean work surface, make a well in the centre and break in the eggs. Use a fork to gradually mix the flour and eggs together, then knead with your hands to make a smooth dough. Shape the dough into a ball, wrap in cling film and leave to rest in the fridge for about 30 minutes or until required. Shape the dough into a ball, wrap in cling film and leave to rest in the fridge for about 30 minutes or until required. In the meantime, prepare the filling. Bring a saucepan of water to the boil. Remove the stalks from the Swiss chard (keep them for use in the salad). Add the leaves to the pan of boiling water and cook for about 5 minutes, then drain well. In the meantime, prepare the filling. Bring a saucepan of water to the boil. Remove the stalks from the Swiss chard (keep them for use in the salad). Add the leaves to the pan of boiling water and cook for about 5 minutes, then drain well. Heat a drizzle of olive oil in a frying pan. Add the garlic and sweat over a medium heat for a minute, then add the drained Swiss chard and stir-fry for a couple of minutes. Heat a drizzle of olive oil in a frying pan. Add the garlic and sweat over a medium heat for a minute, then add the drained Swiss chard and stir-fry for a couple of minutes. Remove from the heat, discard the garlic clove, then leave the Swiss chard to cool. Once cooled, drain, then use your hands to squeeze out the excess liquid. Finely chop the Swiss chard and combine it in a bowl with the ricotta, grated Parmesan, egg yolk, nutmeg and a little salt and pepper. Set aside. Remove from the heat, discard the garlic clove, then leave the Swiss chard to cool. Once cooled, drain, then use your hands to squeeze out the excess liquid. Finely chop the Swiss chard and combine it in a bowl with the ricotta, grated Parmesan, egg yolk, nutmeg and a little salt and pepper. Set aside. On a lightly floured work surface, roll out the pasta dough until it is wafer-thin or use a pasta machine on the thinnest setting. Cut out 8cm/3¼in circles of dough using a round pastry cutter (about 30 circles). Place a teaspoon of the filling in the centre of each circle, brush the outer edge of each with a little water, then fold over to make a half-moon shape. Press to seal and make light indentions with a fork. On a lightly floured work surface, roll out the pasta dough until it is wafer-thin or use a pasta machine on the thinnest setting. Cut out 8cm/3¼in circles of dough using a round pastry cutter (about 30 circles). Place a teaspoon of the filling in the centre of each circle, brush the outer edge of each with a little water, then fold over to make a half-moon shape. Press to seal and make light indentions with a fork. To make the salad, blanch the stalks whole for 2 minutes in a pan of boiling water then drain. Fry the garlic in oil for 1 minute. Add the stalks and fry for 2 minutes. Pour into a bowl, season with salt, some oil if needed and a squeeze of lemon. Set aside. To make the salad, blanch the stalks whole for 2 minutes in a pan of boiling water then drain. Fry the garlic in oil for 1 minute. Add the stalks and fry for 2 minutes. Pour into a bowl, season with salt, some oil if needed and a squeeze of lemon. Set aside. To cook the tortelli, bring a large saucepan of salted water to the boil, then add the tortelli and cook for about 5 minutes until cooked through – try one to check! To cook the tortelli, bring a large saucepan of salted water to the boil, then add the tortelli and cook for about 5 minutes until cooked through – try one to check! At the same time, for the sauce, melt the butter in a large frying pan over a medium heat, then add the sage leaves and cook until the leaves are bubbling, 2–3 minutes. At the same time, for the sauce, melt the butter in a large frying pan over a medium heat, then add the sage leaves and cook until the leaves are bubbling, 2–3 minutes. Use a slotted spoon to remove the tortelli from the boiling water, then add to the melted sage butter and gently mix together. Remove from the heat and serve in pasta bowls with a sprinkling of grated Parmesan and the chard stem salad. Use a slotted spoon to remove the tortelli from the boiling water, then add to the melted sage butter and gently mix together. Remove from the heat and serve in pasta bowls with a sprinkling of grated Parmesan and the chard stem salad. | {
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"title": "Swiss chard tortelli with salad recipe",
"content": "To make the pasta dough, place the flour in a mixing bowl or in a heap on a clean work surface, make a well in the centre and break in the eggs. Use a fork to gradually mix the flour and eggs together, then knead with your hands to make a smooth dough. Shape the dough into a ball, wrap in cling film and leave to rest in the fridge for about 30 minutes or until required. In the meantime, prepare the filling. Bring a saucepan of water to the boil. Remove the stalks from the Swiss chard (keep them for use in the salad). Add the leaves to the pan of boiling water and cook for about 5 minutes, then drain well. Heat a drizzle of olive oil in a frying pan. Add the garlic and sweat over a medium heat for a minute, then add the drained Swiss chard and stir-fry for a couple of minutes. Remove from the heat, discard the garlic clove, then leave the Swiss chard to cool. Once cooled, drain, then use your hands to squeeze out the excess liquid. Finely chop the Swiss chard and combine it in a bowl with the ricotta, grated Parmesan, egg yolk, nutmeg and a little salt and pepper. Set aside. On a lightly floured work surface, roll out the pasta dough until it is wafer-thin or use a pasta machine on the thinnest setting. Cut out 8cm/3¼in circles of dough using a round pastry cutter (about 30 circles). Place a teaspoon of the filling in the centre of each circle, brush the outer edge of each with a little water, then fold over to make a half-moon shape. Press to seal and make light indentions with a fork. To make the salad, blanch the stalks whole for 2 minutes in a pan of boiling water then drain. Fry the garlic in oil for 1 minute. Add the stalks and fry for 2 minutes. Pour into a bowl, season with salt, some oil if needed and a squeeze of lemon. Set aside. To cook the tortelli, bring a large saucepan of salted water to the boil, then add the tortelli and cook for about 5 minutes until cooked through – try one to check! At the same time, for the sauce, melt the butter in a large frying pan over a medium heat, then add the sage leaves and cook until the leaves are bubbling, 2–3 minutes. Use a slotted spoon to remove the tortelli from the boiling water, then add to the melted sage butter and gently mix together. Remove from the heat and serve in pasta bowls with a sprinkling of grated Parmesan and the chard stem salad. To make the pasta dough, place the flour in a mixing bowl or in a heap on a clean work surface, make a well in the centre and break in the eggs. Use a fork to gradually mix the flour and eggs together, then knead with your hands to make a smooth dough. To make the pasta dough, place the flour in a mixing bowl or in a heap on a clean work surface, make a well in the centre and break in the eggs. Use a fork to gradually mix the flour and eggs together, then knead with your hands to make a smooth dough. Shape the dough into a ball, wrap in cling film and leave to rest in the fridge for about 30 minutes or until required. Shape the dough into a ball, wrap in cling film and leave to rest in the fridge for about 30 minutes or until required. In the meantime, prepare the filling. Bring a saucepan of water to the boil. Remove the stalks from the Swiss chard (keep them for use in the salad). Add the leaves to the pan of boiling water and cook for about 5 minutes, then drain well. In the meantime, prepare the filling. Bring a saucepan of water to the boil. Remove the stalks from the Swiss chard (keep them for use in the salad). Add the leaves to the pan of boiling water and cook for about 5 minutes, then drain well. Heat a drizzle of olive oil in a frying pan. Add the garlic and sweat over a medium heat for a minute, then add the drained Swiss chard and stir-fry for a couple of minutes. Heat a drizzle of olive oil in a frying pan. Add the garlic and sweat over a medium heat for a minute, then add the drained Swiss chard and stir-fry for a couple of minutes. Remove from the heat, discard the garlic clove, then leave the Swiss chard to cool. Once cooled, drain, then use your hands to squeeze out the excess liquid. Finely chop the Swiss chard and combine it in a bowl with the ricotta, grated Parmesan, egg yolk, nutmeg and a little salt and pepper. Set aside. Remove from the heat, discard the garlic clove, then leave the Swiss chard to cool. Once cooled, drain, then use your hands to squeeze out the excess liquid. Finely chop the Swiss chard and combine it in a bowl with the ricotta, grated Parmesan, egg yolk, nutmeg and a little salt and pepper. Set aside. On a lightly floured work surface, roll out the pasta dough until it is wafer-thin or use a pasta machine on the thinnest setting. Cut out 8cm/3¼in circles of dough using a round pastry cutter (about 30 circles). Place a teaspoon of the filling in the centre of each circle, brush the outer edge of each with a little water, then fold over to make a half-moon shape. Press to seal and make light indentions with a fork. On a lightly floured work surface, roll out the pasta dough until it is wafer-thin or use a pasta machine on the thinnest setting. Cut out 8cm/3¼in circles of dough using a round pastry cutter (about 30 circles). Place a teaspoon of the filling in the centre of each circle, brush the outer edge of each with a little water, then fold over to make a half-moon shape. Press to seal and make light indentions with a fork. To make the salad, blanch the stalks whole for 2 minutes in a pan of boiling water then drain. Fry the garlic in oil for 1 minute. Add the stalks and fry for 2 minutes. Pour into a bowl, season with salt, some oil if needed and a squeeze of lemon. Set aside. To make the salad, blanch the stalks whole for 2 minutes in a pan of boiling water then drain. Fry the garlic in oil for 1 minute. Add the stalks and fry for 2 minutes. Pour into a bowl, season with salt, some oil if needed and a squeeze of lemon. Set aside. To cook the tortelli, bring a large saucepan of salted water to the boil, then add the tortelli and cook for about 5 minutes until cooked through – try one to check! To cook the tortelli, bring a large saucepan of salted water to the boil, then add the tortelli and cook for about 5 minutes until cooked through – try one to check! At the same time, for the sauce, melt the butter in a large frying pan over a medium heat, then add the sage leaves and cook until the leaves are bubbling, 2–3 minutes. At the same time, for the sauce, melt the butter in a large frying pan over a medium heat, then add the sage leaves and cook until the leaves are bubbling, 2–3 minutes. Use a slotted spoon to remove the tortelli from the boiling water, then add to the melted sage butter and gently mix together. Remove from the heat and serve in pasta bowls with a sprinkling of grated Parmesan and the chard stem salad. Use a slotted spoon to remove the tortelli from the boiling water, then add to the melted sage butter and gently mix together. Remove from the heat and serve in pasta bowls with a sprinkling of grated Parmesan and the chard stem salad."
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} | 58947e35e79091cf2dd89ceed169ce866edc3198d7db9590e5b38b9bad700c37 | Wild boar ragù with fresh pasta recipe
Preheat the oven to 150C/300F/Gas 2.Heat the oil in an ovenproof, heavy-based pan or casserole set over a low-medium heat. Add the onion, carrot, celery, garlic and bay leaf. Season the flour with salt and pepper. Lightly coat the wild boar in the seasoned flour. Add some olive oil to a separate pan set over a high heat and add the wild boar pieces. Fry until the meat is golden-brown on all over - this may have to be done in batches to avoid crowding the pan. When the vegetables have softened, add the pancetta, bay leaf and orange rind to the pan. Cook for about five minutes until much of the pancetta fat has rendered and the vegetables have browned a little around the edges. Add the browned boar meat to the vegetables. Pour the red wine into the frying pan used to brown the meat. Cook over a medium heat, scraping the bottom of the pan to loosen any charred bits of meat.Add the tomato purée to the ragú and stir it through. Cook for two minutes stirring regularly to avoid burning.Pour the warm wine into the ragú, add 200ml/7fl oz water and bring to a simmer. Add the oregano leaves and stir through.Put the lid on the pan and place in the preheated oven for 1½ hours, or until the meat is meltingly tender and the liquid reduced. Check once or twice in this time and stir to prevent the meat on the surface drying out. In the meantime make the pasta. Tip out the flour on to a clean surface and create a small well in the middle. Sprinkle over the salt. Crack the eggs into the well and, using a fork, begin whisking the eggs, slowly working in the flour. Once most of the flour has been incorporated, use your hands to knead the dough for about five minutes. The dough should be smooth and pliable. If not keep kneading until it is.Wrap the pasta in cling film and set aside to rest for 5-10 minutes.Halve the dough and pass one half through each stage of a pasta machine twice, starting at the widest setting and working down until you have passed it through the thinnest setting. Coat the pasta with a little semolina flour to stop it sticking and set aside for a few minutes to dry slightly. Repeat with the remaining pasta.Cut the pasta sheets using the tagliatelle cutter or, if cutting by hand, take one of the short ends of the pasta and fold over a 5cm/2in strip. Keep folding until you have a parcel of pasta, then slice the parcel into 1cm/½in wide strips – cutting from the short end to produce long strips of pasta. Coat the strips in a little more semolina flour to prevent them sticking together.When ready to cook, bring a large pot of water to the boil and add a generous amount of salt. Drop your pasta in and cook for about three minutes before draining. Dress with a little olive oil if not eating immediately. Before serving, add a little olive oil to a pan over a medium-high heat. Once smoking, add the halved mushrooms and sauté for 2-3 minutes. To serve, tip the pasta into the finished ragù and serve in portions topped with freshly grated parmesan and fried mushrooms. Preheat the oven to 150C/300F/Gas 2. Preheat the oven to 150C/300F/Gas 2. Heat the oil in an ovenproof, heavy-based pan or casserole set over a low-medium heat. Add the onion, carrot, celery, garlic and bay leaf. Heat the oil in an ovenproof, heavy-based pan or casserole set over a low-medium heat. Add the onion, carrot, celery, garlic and bay leaf. Season the flour with salt and pepper. Lightly coat the wild boar in the seasoned flour. Add some olive oil to a separate pan set over a high heat and add the wild boar pieces. Fry until the meat is golden-brown on all over - this may have to be done in batches to avoid crowding the pan. Season the flour with salt and pepper. Lightly coat the wild boar in the seasoned flour. Add some olive oil to a separate pan set over a high heat and add the wild boar pieces. Fry until the meat is golden-brown on all over - this may have to be done in batches to avoid crowding the pan. When the vegetables have softened, add the pancetta, bay leaf and orange rind to the pan. Cook for about five minutes until much of the pancetta fat has rendered and the vegetables have browned a little around the edges. When the vegetables have softened, add the pancetta, bay leaf and orange rind to the pan. Cook for about five minutes until much of the pancetta fat has rendered and the vegetables have browned a little around the edges. Add the browned boar meat to the vegetables. Pour the red wine into the frying pan used to brown the meat. Cook over a medium heat, scraping the bottom of the pan to loosen any charred bits of meat. Add the browned boar meat to the vegetables. Pour the red wine into the frying pan used to brown the meat. Cook over a medium heat, scraping the bottom of the pan to loosen any charred bits of meat. Add the tomato purée to the ragú and stir it through. Cook for two minutes stirring regularly to avoid burning. Add the tomato purée to the ragú and stir it through. Cook for two minutes stirring regularly to avoid burning. Pour the warm wine into the ragú, add 200ml/7fl oz water and bring to a simmer. Add the oregano leaves and stir through. Pour the warm wine into the ragú, add 200ml/7fl oz water and bring to a simmer. Add the oregano leaves and stir through. Put the lid on the pan and place in the preheated oven for 1½ hours, or until the meat is meltingly tender and the liquid reduced. Check once or twice in this time and stir to prevent the meat on the surface drying out. Put the lid on the pan and place in the preheated oven for 1½ hours, or until the meat is meltingly tender and the liquid reduced. Check once or twice in this time and stir to prevent the meat on the surface drying out. In the meantime make the pasta. Tip out the flour on to a clean surface and create a small well in the middle. Sprinkle over the salt. In the meantime make the pasta. Tip out the flour on to a clean surface and create a small well in the middle. Sprinkle over the salt. Crack the eggs into the well and, using a fork, begin whisking the eggs, slowly working in the flour. Once most of the flour has been incorporated, use your hands to knead the dough for about five minutes. The dough should be smooth and pliable. If not keep kneading until it is. Crack the eggs into the well and, using a fork, begin whisking the eggs, slowly working in the flour. Once most of the flour has been incorporated, use your hands to knead the dough for about five minutes. The dough should be smooth and pliable. If not keep kneading until it is. Wrap the pasta in cling film and set aside to rest for 5-10 minutes. Wrap the pasta in cling film and set aside to rest for 5-10 minutes. Halve the dough and pass one half through each stage of a pasta machine twice, starting at the widest setting and working down until you have passed it through the thinnest setting. Coat the pasta with a little semolina flour to stop it sticking and set aside for a few minutes to dry slightly. Repeat with the remaining pasta. Halve the dough and pass one half through each stage of a pasta machine twice, starting at the widest setting and working down until you have passed it through the thinnest setting. Coat the pasta with a little semolina flour to stop it sticking and set aside for a few minutes to dry slightly. Repeat with the remaining pasta. Cut the pasta sheets using the tagliatelle cutter or, if cutting by hand, take one of the short ends of the pasta and fold over a 5cm/2in strip. Keep folding until you have a parcel of pasta, then slice the parcel into 1cm/½in wide strips – cutting from the short end to produce long strips of pasta. Coat the strips in a little more semolina flour to prevent them sticking together. Cut the pasta sheets using the tagliatelle cutter or, if cutting by hand, take one of the short ends of the pasta and fold over a 5cm/2in strip. Keep folding until you have a parcel of pasta, then slice the parcel into 1cm/½in wide strips – cutting from the short end to produce long strips of pasta. Coat the strips in a little more semolina flour to prevent them sticking together. When ready to cook, bring a large pot of water to the boil and add a generous amount of salt. Drop your pasta in and cook for about three minutes before draining. Dress with a little olive oil if not eating immediately. When ready to cook, bring a large pot of water to the boil and add a generous amount of salt. Drop your pasta in and cook for about three minutes before draining. Dress with a little olive oil if not eating immediately. Before serving, add a little olive oil to a pan over a medium-high heat. Once smoking, add the halved mushrooms and sauté for 2-3 minutes. Before serving, add a little olive oil to a pan over a medium-high heat. Once smoking, add the halved mushrooms and sauté for 2-3 minutes. To serve, tip the pasta into the finished ragù and serve in portions topped with freshly grated parmesan and fried mushrooms. To serve, tip the pasta into the finished ragù and serve in portions topped with freshly grated parmesan and fried mushrooms. | {
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"title": "Wild boar ragù with fresh pasta recipe",
"content": "Preheat the oven to 150C/300F/Gas 2.Heat the oil in an ovenproof, heavy-based pan or casserole set over a low-medium heat. Add the onion, carrot, celery, garlic and bay leaf. Season the flour with salt and pepper. Lightly coat the wild boar in the seasoned flour. Add some olive oil to a separate pan set over a high heat and add the wild boar pieces. Fry until the meat is golden-brown on all over - this may have to be done in batches to avoid crowding the pan. When the vegetables have softened, add the pancetta, bay leaf and orange rind to the pan. Cook for about five minutes until much of the pancetta fat has rendered and the vegetables have browned a little around the edges. Add the browned boar meat to the vegetables. Pour the red wine into the frying pan used to brown the meat. Cook over a medium heat, scraping the bottom of the pan to loosen any charred bits of meat.Add the tomato purée to the ragú and stir it through. Cook for two minutes stirring regularly to avoid burning.Pour the warm wine into the ragú, add 200ml/7fl oz water and bring to a simmer. Add the oregano leaves and stir through.Put the lid on the pan and place in the preheated oven for 1½ hours, or until the meat is meltingly tender and the liquid reduced. Check once or twice in this time and stir to prevent the meat on the surface drying out. In the meantime make the pasta. Tip out the flour on to a clean surface and create a small well in the middle. Sprinkle over the salt. Crack the eggs into the well and, using a fork, begin whisking the eggs, slowly working in the flour. Once most of the flour has been incorporated, use your hands to knead the dough for about five minutes. The dough should be smooth and pliable. If not keep kneading until it is.Wrap the pasta in cling film and set aside to rest for 5-10 minutes.Halve the dough and pass one half through each stage of a pasta machine twice, starting at the widest setting and working down until you have passed it through the thinnest setting. Coat the pasta with a little semolina flour to stop it sticking and set aside for a few minutes to dry slightly. Repeat with the remaining pasta.Cut the pasta sheets using the tagliatelle cutter or, if cutting by hand, take one of the short ends of the pasta and fold over a 5cm/2in strip. Keep folding until you have a parcel of pasta, then slice the parcel into 1cm/½in wide strips – cutting from the short end to produce long strips of pasta. Coat the strips in a little more semolina flour to prevent them sticking together.When ready to cook, bring a large pot of water to the boil and add a generous amount of salt. Drop your pasta in and cook for about three minutes before draining. Dress with a little olive oil if not eating immediately. Before serving, add a little olive oil to a pan over a medium-high heat. Once smoking, add the halved mushrooms and sauté for 2-3 minutes. To serve, tip the pasta into the finished ragù and serve in portions topped with freshly grated parmesan and fried mushrooms. Preheat the oven to 150C/300F/Gas 2. Preheat the oven to 150C/300F/Gas 2. Heat the oil in an ovenproof, heavy-based pan or casserole set over a low-medium heat. Add the onion, carrot, celery, garlic and bay leaf. Heat the oil in an ovenproof, heavy-based pan or casserole set over a low-medium heat. Add the onion, carrot, celery, garlic and bay leaf. Season the flour with salt and pepper. Lightly coat the wild boar in the seasoned flour. Add some olive oil to a separate pan set over a high heat and add the wild boar pieces. Fry until the meat is golden-brown on all over - this may have to be done in batches to avoid crowding the pan. Season the flour with salt and pepper. Lightly coat the wild boar in the seasoned flour. Add some olive oil to a separate pan set over a high heat and add the wild boar pieces. Fry until the meat is golden-brown on all over - this may have to be done in batches to avoid crowding the pan. When the vegetables have softened, add the pancetta, bay leaf and orange rind to the pan. Cook for about five minutes until much of the pancetta fat has rendered and the vegetables have browned a little around the edges. When the vegetables have softened, add the pancetta, bay leaf and orange rind to the pan. Cook for about five minutes until much of the pancetta fat has rendered and the vegetables have browned a little around the edges. Add the browned boar meat to the vegetables. Pour the red wine into the frying pan used to brown the meat. Cook over a medium heat, scraping the bottom of the pan to loosen any charred bits of meat. Add the browned boar meat to the vegetables. Pour the red wine into the frying pan used to brown the meat. Cook over a medium heat, scraping the bottom of the pan to loosen any charred bits of meat. Add the tomato purée to the ragú and stir it through. Cook for two minutes stirring regularly to avoid burning. Add the tomato purée to the ragú and stir it through. Cook for two minutes stirring regularly to avoid burning. Pour the warm wine into the ragú, add 200ml/7fl oz water and bring to a simmer. Add the oregano leaves and stir through. Pour the warm wine into the ragú, add 200ml/7fl oz water and bring to a simmer. Add the oregano leaves and stir through. Put the lid on the pan and place in the preheated oven for 1½ hours, or until the meat is meltingly tender and the liquid reduced. Check once or twice in this time and stir to prevent the meat on the surface drying out. Put the lid on the pan and place in the preheated oven for 1½ hours, or until the meat is meltingly tender and the liquid reduced. Check once or twice in this time and stir to prevent the meat on the surface drying out. In the meantime make the pasta. Tip out the flour on to a clean surface and create a small well in the middle. Sprinkle over the salt. In the meantime make the pasta. Tip out the flour on to a clean surface and create a small well in the middle. Sprinkle over the salt. Crack the eggs into the well and, using a fork, begin whisking the eggs, slowly working in the flour. Once most of the flour has been incorporated, use your hands to knead the dough for about five minutes. The dough should be smooth and pliable. If not keep kneading until it is. Crack the eggs into the well and, using a fork, begin whisking the eggs, slowly working in the flour. Once most of the flour has been incorporated, use your hands to knead the dough for about five minutes. The dough should be smooth and pliable. If not keep kneading until it is. Wrap the pasta in cling film and set aside to rest for 5-10 minutes. Wrap the pasta in cling film and set aside to rest for 5-10 minutes. Halve the dough and pass one half through each stage of a pasta machine twice, starting at the widest setting and working down until you have passed it through the thinnest setting. Coat the pasta with a little semolina flour to stop it sticking and set aside for a few minutes to dry slightly. Repeat with the remaining pasta. Halve the dough and pass one half through each stage of a pasta machine twice, starting at the widest setting and working down until you have passed it through the thinnest setting. Coat the pasta with a little semolina flour to stop it sticking and set aside for a few minutes to dry slightly. Repeat with the remaining pasta. Cut the pasta sheets using the tagliatelle cutter or, if cutting by hand, take one of the short ends of the pasta and fold over a 5cm/2in strip. Keep folding until you have a parcel of pasta, then slice the parcel into 1cm/½in wide strips – cutting from the short end to produce long strips of pasta. Coat the strips in a little more semolina flour to prevent them sticking together. Cut the pasta sheets using the tagliatelle cutter or, if cutting by hand, take one of the short ends of the pasta and fold over a 5cm/2in strip. Keep folding until you have a parcel of pasta, then slice the parcel into 1cm/½in wide strips – cutting from the short end to produce long strips of pasta. Coat the strips in a little more semolina flour to prevent them sticking together. When ready to cook, bring a large pot of water to the boil and add a generous amount of salt. Drop your pasta in and cook for about three minutes before draining. Dress with a little olive oil if not eating immediately. When ready to cook, bring a large pot of water to the boil and add a generous amount of salt. Drop your pasta in and cook for about three minutes before draining. Dress with a little olive oil if not eating immediately. Before serving, add a little olive oil to a pan over a medium-high heat. Once smoking, add the halved mushrooms and sauté for 2-3 minutes. Before serving, add a little olive oil to a pan over a medium-high heat. Once smoking, add the halved mushrooms and sauté for 2-3 minutes. To serve, tip the pasta into the finished ragù and serve in portions topped with freshly grated parmesan and fried mushrooms. To serve, tip the pasta into the finished ragù and serve in portions topped with freshly grated parmesan and fried mushrooms."
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} | 7143bcabddab33e0b5aa6909a73ff145efd025b1b8786189a10da2185c7ae8b9 | Cornish crab, black linguine & overnight tomatoes recipe
The night before you want to serve the dish, preheat the oven to its lowest setting – around 70C/50C Fan/Gas ¼.To make the overnight tomatoes, place the cherry tomatoes on a baking tray. Top each tomato half with a sliver of garlic. Season lightly with salt and pepper, then lightly drizzle the sherry vinegar all over the tomatoes.Place the tray in the preheated oven and go to bed. Cook for around 6 hours. Wake up the next morning to the best-smelling kitchen and little red jewels of flavour.To make the black linguine, add the flour, extra virgin olive oil and a couple of pinches of salt to a food processor with a blade attachment and pulse to combine.In a separate bowl, whisk the eggs, egg yolks and squid ink together.Turn on the food processor and slowly add the egg mixture to the flour. Once the mixture starts to crumb, but can be pinched together to form a dough, it’s ready.Tip the pasta out onto a dry surface, bring it together with your hands, then knead well for a few minutes. Wrap the pasta in cling film and chill in the fridge for at least 20 minutes.Once chilled, use a pasta machine to roll out the pasta. Attach the linguine attachment and roll the pasta through the machine again into long strips, then hang over a clothes hanger for 20 minutes to dry.Bring a saucepan of salted water to the boil and cook the pasta for about 1 minute. Drain in a colander and rinse under a running cold tap to cool, holding your hand under the cold water to reduce the pressure so it doesn’t damage the pasta. Once cool, drain well and mix some extra virgin olive oil through it.To make the Cornish crab, place a medium to large shallow casserole-style pan over a medium heat and warm the extra virgin olive oil.Add the pine nuts and stir until golden, then add the chilli and garlic and stir for a minute or so to release the flavour.Add the overnight tomatoes and stir with the lemon juice, a couple of pinches of sea salt and some cracked black pepper. Add half the crab and stir. Next, add the pasta and stir, always keeping the heat controlled. Once the pasta is hot, add the rocket, basil and lemon zest and stir.Take off the heat and place the pan in the middle of the table with the remaining crab meat on top. The night before you want to serve the dish, preheat the oven to its lowest setting – around 70C/50C Fan/Gas ¼. The night before you want to serve the dish, preheat the oven to its lowest setting – around 70C/50C Fan/Gas ¼. To make the overnight tomatoes, place the cherry tomatoes on a baking tray. Top each tomato half with a sliver of garlic. Season lightly with salt and pepper, then lightly drizzle the sherry vinegar all over the tomatoes. To make the overnight tomatoes, place the cherry tomatoes on a baking tray. Top each tomato half with a sliver of garlic. Season lightly with salt and pepper, then lightly drizzle the sherry vinegar all over the tomatoes. Place the tray in the preheated oven and go to bed. Cook for around 6 hours. Wake up the next morning to the best-smelling kitchen and little red jewels of flavour. Place the tray in the preheated oven and go to bed. Cook for around 6 hours. Wake up the next morning to the best-smelling kitchen and little red jewels of flavour. To make the black linguine, add the flour, extra virgin olive oil and a couple of pinches of salt to a food processor with a blade attachment and pulse to combine. To make the black linguine, add the flour, extra virgin olive oil and a couple of pinches of salt to a food processor with a blade attachment and pulse to combine. In a separate bowl, whisk the eggs, egg yolks and squid ink together. In a separate bowl, whisk the eggs, egg yolks and squid ink together. Turn on the food processor and slowly add the egg mixture to the flour. Once the mixture starts to crumb, but can be pinched together to form a dough, it’s ready. Turn on the food processor and slowly add the egg mixture to the flour. Once the mixture starts to crumb, but can be pinched together to form a dough, it’s ready. Tip the pasta out onto a dry surface, bring it together with your hands, then knead well for a few minutes. Wrap the pasta in cling film and chill in the fridge for at least 20 minutes. Tip the pasta out onto a dry surface, bring it together with your hands, then knead well for a few minutes. Wrap the pasta in cling film and chill in the fridge for at least 20 minutes. Once chilled, use a pasta machine to roll out the pasta. Attach the linguine attachment and roll the pasta through the machine again into long strips, then hang over a clothes hanger for 20 minutes to dry. Once chilled, use a pasta machine to roll out the pasta. Attach the linguine attachment and roll the pasta through the machine again into long strips, then hang over a clothes hanger for 20 minutes to dry. Bring a saucepan of salted water to the boil and cook the pasta for about 1 minute. Drain in a colander and rinse under a running cold tap to cool, holding your hand under the cold water to reduce the pressure so it doesn’t damage the pasta. Once cool, drain well and mix some extra virgin olive oil through it. Bring a saucepan of salted water to the boil and cook the pasta for about 1 minute. Drain in a colander and rinse under a running cold tap to cool, holding your hand under the cold water to reduce the pressure so it doesn’t damage the pasta. Once cool, drain well and mix some extra virgin olive oil through it. To make the Cornish crab, place a medium to large shallow casserole-style pan over a medium heat and warm the extra virgin olive oil. To make the Cornish crab, place a medium to large shallow casserole-style pan over a medium heat and warm the extra virgin olive oil. Add the pine nuts and stir until golden, then add the chilli and garlic and stir for a minute or so to release the flavour. Add the pine nuts and stir until golden, then add the chilli and garlic and stir for a minute or so to release the flavour. Add the overnight tomatoes and stir with the lemon juice, a couple of pinches of sea salt and some cracked black pepper. Add half the crab and stir. Next, add the pasta and stir, always keeping the heat controlled. Once the pasta is hot, add the rocket, basil and lemon zest and stir. Add the overnight tomatoes and stir with the lemon juice, a couple of pinches of sea salt and some cracked black pepper. Add half the crab and stir. Next, add the pasta and stir, always keeping the heat controlled. Once the pasta is hot, add the rocket, basil and lemon zest and stir. Take off the heat and place the pan in the middle of the table with the remaining crab meat on top. Take off the heat and place the pan in the middle of the table with the remaining crab meat on top. | {
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"title": "Cornish crab, black linguine & overnight tomatoes recipe",
"content": "The night before you want to serve the dish, preheat the oven to its lowest setting – around 70C/50C Fan/Gas ¼.To make the overnight tomatoes, place the cherry tomatoes on a baking tray. Top each tomato half with a sliver of garlic. Season lightly with salt and pepper, then lightly drizzle the sherry vinegar all over the tomatoes.Place the tray in the preheated oven and go to bed. Cook for around 6 hours. Wake up the next morning to the best-smelling kitchen and little red jewels of flavour.To make the black linguine, add the flour, extra virgin olive oil and a couple of pinches of salt to a food processor with a blade attachment and pulse to combine.In a separate bowl, whisk the eggs, egg yolks and squid ink together.Turn on the food processor and slowly add the egg mixture to the flour. Once the mixture starts to crumb, but can be pinched together to form a dough, it’s ready.Tip the pasta out onto a dry surface, bring it together with your hands, then knead well for a few minutes. Wrap the pasta in cling film and chill in the fridge for at least 20 minutes.Once chilled, use a pasta machine to roll out the pasta. Attach the linguine attachment and roll the pasta through the machine again into long strips, then hang over a clothes hanger for 20 minutes to dry.Bring a saucepan of salted water to the boil and cook the pasta for about 1 minute. Drain in a colander and rinse under a running cold tap to cool, holding your hand under the cold water to reduce the pressure so it doesn’t damage the pasta. Once cool, drain well and mix some extra virgin olive oil through it.To make the Cornish crab, place a medium to large shallow casserole-style pan over a medium heat and warm the extra virgin olive oil.Add the pine nuts and stir until golden, then add the chilli and garlic and stir for a minute or so to release the flavour.Add the overnight tomatoes and stir with the lemon juice, a couple of pinches of sea salt and some cracked black pepper. Add half the crab and stir. Next, add the pasta and stir, always keeping the heat controlled. Once the pasta is hot, add the rocket, basil and lemon zest and stir.Take off the heat and place the pan in the middle of the table with the remaining crab meat on top. The night before you want to serve the dish, preheat the oven to its lowest setting – around 70C/50C Fan/Gas ¼. The night before you want to serve the dish, preheat the oven to its lowest setting – around 70C/50C Fan/Gas ¼. To make the overnight tomatoes, place the cherry tomatoes on a baking tray. Top each tomato half with a sliver of garlic. Season lightly with salt and pepper, then lightly drizzle the sherry vinegar all over the tomatoes. To make the overnight tomatoes, place the cherry tomatoes on a baking tray. Top each tomato half with a sliver of garlic. Season lightly with salt and pepper, then lightly drizzle the sherry vinegar all over the tomatoes. Place the tray in the preheated oven and go to bed. Cook for around 6 hours. Wake up the next morning to the best-smelling kitchen and little red jewels of flavour. Place the tray in the preheated oven and go to bed. Cook for around 6 hours. Wake up the next morning to the best-smelling kitchen and little red jewels of flavour. To make the black linguine, add the flour, extra virgin olive oil and a couple of pinches of salt to a food processor with a blade attachment and pulse to combine. To make the black linguine, add the flour, extra virgin olive oil and a couple of pinches of salt to a food processor with a blade attachment and pulse to combine. In a separate bowl, whisk the eggs, egg yolks and squid ink together. In a separate bowl, whisk the eggs, egg yolks and squid ink together. Turn on the food processor and slowly add the egg mixture to the flour. Once the mixture starts to crumb, but can be pinched together to form a dough, it’s ready. Turn on the food processor and slowly add the egg mixture to the flour. Once the mixture starts to crumb, but can be pinched together to form a dough, it’s ready. Tip the pasta out onto a dry surface, bring it together with your hands, then knead well for a few minutes. Wrap the pasta in cling film and chill in the fridge for at least 20 minutes. Tip the pasta out onto a dry surface, bring it together with your hands, then knead well for a few minutes. Wrap the pasta in cling film and chill in the fridge for at least 20 minutes. Once chilled, use a pasta machine to roll out the pasta. Attach the linguine attachment and roll the pasta through the machine again into long strips, then hang over a clothes hanger for 20 minutes to dry. Once chilled, use a pasta machine to roll out the pasta. Attach the linguine attachment and roll the pasta through the machine again into long strips, then hang over a clothes hanger for 20 minutes to dry. Bring a saucepan of salted water to the boil and cook the pasta for about 1 minute. Drain in a colander and rinse under a running cold tap to cool, holding your hand under the cold water to reduce the pressure so it doesn’t damage the pasta. Once cool, drain well and mix some extra virgin olive oil through it. Bring a saucepan of salted water to the boil and cook the pasta for about 1 minute. Drain in a colander and rinse under a running cold tap to cool, holding your hand under the cold water to reduce the pressure so it doesn’t damage the pasta. Once cool, drain well and mix some extra virgin olive oil through it. To make the Cornish crab, place a medium to large shallow casserole-style pan over a medium heat and warm the extra virgin olive oil. To make the Cornish crab, place a medium to large shallow casserole-style pan over a medium heat and warm the extra virgin olive oil. Add the pine nuts and stir until golden, then add the chilli and garlic and stir for a minute or so to release the flavour. Add the pine nuts and stir until golden, then add the chilli and garlic and stir for a minute or so to release the flavour. Add the overnight tomatoes and stir with the lemon juice, a couple of pinches of sea salt and some cracked black pepper. Add half the crab and stir. Next, add the pasta and stir, always keeping the heat controlled. Once the pasta is hot, add the rocket, basil and lemon zest and stir. Add the overnight tomatoes and stir with the lemon juice, a couple of pinches of sea salt and some cracked black pepper. Add half the crab and stir. Next, add the pasta and stir, always keeping the heat controlled. Once the pasta is hot, add the rocket, basil and lemon zest and stir. Take off the heat and place the pan in the middle of the table with the remaining crab meat on top. Take off the heat and place the pan in the middle of the table with the remaining crab meat on top."
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} | 705079061a99491294af7080b3d5ed1bc45b7d34fda161705ebbbbb6b6f96cde | Courgette, mint and basil tagliatelle recipe
An average of 0.0 out of 5 stars from 0 ratings A fresh, verdant pasta recipe that is perfect for using a glut of courgettes and some herbs from the garden. Use dried pasta if you don’t have the time to make fresh. 400g/14oz classic egg dough recipe or dried pasta of your choicecoarse semolina, for dusting if using fresh pasta dough250g/9oz courgettes (about 3 medium courgettes), grated6 tbsp olive oil1 bunch fresh mint, leaves picked and roughly chopped, reserving a few whole to garnish½ bunch fresh basil, leaves picked and roughly chopped, reserving a few whole to garnish Parmesan, for gratingsalt 400g/14oz classic egg dough recipe or dried pasta of your choice 400g/14oz classic egg dough recipe or dried pasta of your choice coarse semolina, for dusting if using fresh pasta dough 250g/9oz courgettes (about 3 medium courgettes), grated 6 tbsp olive oil 1 bunch fresh mint, leaves picked and roughly chopped, reserving a few whole to garnish ½ bunch fresh basil, leaves picked and roughly chopped, reserving a few whole to garnish Parmesan, for grating salt Method To make the pasta (if using fresh egg dough), dust a baking tray with coarse semolina. Start with half the dough with the pasta machine at its widest setting, pass the dough through the rollers. Do not fold but repeat this process, decreasing the roller setting down grade by grade with each pass. Take the pasta down to the penultimate setting. Cut the sheets into 25cm/10in lengths.Attach the pasta cutter to your machine and guide the sheets through on the tagliatelle cutter. Dust the cut pasta with semolina and either lay it flat or lift by the centre of the strands and curl into individual nests onto the tray. Set aside for around 30 minutes so that the pasta dries slightly before cooking.To make the sauce, place the grated courgette in a colander, sprinkle with salt and leave for 20 minutes. At the end of the time, gently squeeze the courgette to remove any excess liquid.Bring a large saucepan of salted water to the boil for the pasta and cook the tagliatelle for 1½–2 minutes or cook dried pasta according to packet instructions. Meanwhile, add the olive oil to a large saucepan on a medium heat, then add the grated courgette and a ladle of boiling water.When cooked, use kitchen tongs to lift the pasta into the pan with the courgettes. Scatter in the mint and basil and toss everything together well. The sauce should just coat the pasta.Check the seasoning and scatter over the remaining leaves. Serve with a chunk of Parmesan for grating. To make the pasta (if using fresh egg dough), dust a baking tray with coarse semolina. To make the pasta (if using fresh egg dough), dust a baking tray with coarse semolina. Start with half the dough with the pasta machine at its widest setting, pass the dough through the rollers. Do not fold but repeat this process, decreasing the roller setting down grade by grade with each pass. Take the pasta down to the penultimate setting. Cut the sheets into 25cm/10in lengths. Start with half the dough with the pasta machine at its widest setting, pass the dough through the rollers. Do not fold but repeat this process, decreasing the roller setting down grade by grade with each pass. Take the pasta down to the penultimate setting. Cut the sheets into 25cm/10in lengths. Attach the pasta cutter to your machine and guide the sheets through on the tagliatelle cutter. Dust the cut pasta with semolina and either lay it flat or lift by the centre of the strands and curl into individual nests onto the tray. Set aside for around 30 minutes so that the pasta dries slightly before cooking. Attach the pasta cutter to your machine and guide the sheets through on the tagliatelle cutter. Dust the cut pasta with semolina and either lay it flat or lift by the centre of the strands and curl into individual nests onto the tray. Set aside for around 30 minutes so that the pasta dries slightly before cooking. To make the sauce, place the grated courgette in a colander, sprinkle with salt and leave for 20 minutes. At the end of the time, gently squeeze the courgette to remove any excess liquid. To make the sauce, place the grated courgette in a colander, sprinkle with salt and leave for 20 minutes. At the end of the time, gently squeeze the courgette to remove any excess liquid. Bring a large saucepan of salted water to the boil for the pasta and cook the tagliatelle for 1½–2 minutes or cook dried pasta according to packet instructions. Bring a large saucepan of salted water to the boil for the pasta and cook the tagliatelle for 1½–2 minutes or cook dried pasta according to packet instructions. Meanwhile, add the olive oil to a large saucepan on a medium heat, then add the grated courgette and a ladle of boiling water. Meanwhile, add the olive oil to a large saucepan on a medium heat, then add the grated courgette and a ladle of boiling water. When cooked, use kitchen tongs to lift the pasta into the pan with the courgettes. Scatter in the mint and basil and toss everything together well. The sauce should just coat the pasta. When cooked, use kitchen tongs to lift the pasta into the pan with the courgettes. Scatter in the mint and basil and toss everything together well. The sauce should just coat the pasta. Check the seasoning and scatter over the remaining leaves. Serve with a chunk of Parmesan for grating. Check the seasoning and scatter over the remaining leaves. Serve with a chunk of Parmesan for grating. | {
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"delivery_version": "v1.0",
"title": "Courgette, mint and basil tagliatelle recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings A fresh, verdant pasta recipe that is perfect for using a glut of courgettes and some herbs from the garden. Use dried pasta if you don’t have the time to make fresh. 400g/14oz classic egg dough recipe or dried pasta of your choicecoarse semolina, for dusting if using fresh pasta dough250g/9oz courgettes (about 3 medium courgettes), grated6 tbsp olive oil1 bunch fresh mint, leaves picked and roughly chopped, reserving a few whole to garnish½ bunch fresh basil, leaves picked and roughly chopped, reserving a few whole to garnish Parmesan, for gratingsalt 400g/14oz classic egg dough recipe or dried pasta of your choice 400g/14oz classic egg dough recipe or dried pasta of your choice coarse semolina, for dusting if using fresh pasta dough 250g/9oz courgettes (about 3 medium courgettes), grated 6 tbsp olive oil 1 bunch fresh mint, leaves picked and roughly chopped, reserving a few whole to garnish ½ bunch fresh basil, leaves picked and roughly chopped, reserving a few whole to garnish Parmesan, for grating salt Method To make the pasta (if using fresh egg dough), dust a baking tray with coarse semolina. Start with half the dough with the pasta machine at its widest setting, pass the dough through the rollers. Do not fold but repeat this process, decreasing the roller setting down grade by grade with each pass. Take the pasta down to the penultimate setting. Cut the sheets into 25cm/10in lengths.Attach the pasta cutter to your machine and guide the sheets through on the tagliatelle cutter. Dust the cut pasta with semolina and either lay it flat or lift by the centre of the strands and curl into individual nests onto the tray. Set aside for around 30 minutes so that the pasta dries slightly before cooking.To make the sauce, place the grated courgette in a colander, sprinkle with salt and leave for 20 minutes. At the end of the time, gently squeeze the courgette to remove any excess liquid.Bring a large saucepan of salted water to the boil for the pasta and cook the tagliatelle for 1½–2 minutes or cook dried pasta according to packet instructions. Meanwhile, add the olive oil to a large saucepan on a medium heat, then add the grated courgette and a ladle of boiling water.When cooked, use kitchen tongs to lift the pasta into the pan with the courgettes. Scatter in the mint and basil and toss everything together well. The sauce should just coat the pasta.Check the seasoning and scatter over the remaining leaves. Serve with a chunk of Parmesan for grating. To make the pasta (if using fresh egg dough), dust a baking tray with coarse semolina. To make the pasta (if using fresh egg dough), dust a baking tray with coarse semolina. Start with half the dough with the pasta machine at its widest setting, pass the dough through the rollers. Do not fold but repeat this process, decreasing the roller setting down grade by grade with each pass. Take the pasta down to the penultimate setting. Cut the sheets into 25cm/10in lengths. Start with half the dough with the pasta machine at its widest setting, pass the dough through the rollers. Do not fold but repeat this process, decreasing the roller setting down grade by grade with each pass. Take the pasta down to the penultimate setting. Cut the sheets into 25cm/10in lengths. Attach the pasta cutter to your machine and guide the sheets through on the tagliatelle cutter. Dust the cut pasta with semolina and either lay it flat or lift by the centre of the strands and curl into individual nests onto the tray. Set aside for around 30 minutes so that the pasta dries slightly before cooking. Attach the pasta cutter to your machine and guide the sheets through on the tagliatelle cutter. Dust the cut pasta with semolina and either lay it flat or lift by the centre of the strands and curl into individual nests onto the tray. Set aside for around 30 minutes so that the pasta dries slightly before cooking. To make the sauce, place the grated courgette in a colander, sprinkle with salt and leave for 20 minutes. At the end of the time, gently squeeze the courgette to remove any excess liquid. To make the sauce, place the grated courgette in a colander, sprinkle with salt and leave for 20 minutes. At the end of the time, gently squeeze the courgette to remove any excess liquid. Bring a large saucepan of salted water to the boil for the pasta and cook the tagliatelle for 1½–2 minutes or cook dried pasta according to packet instructions. Bring a large saucepan of salted water to the boil for the pasta and cook the tagliatelle for 1½–2 minutes or cook dried pasta according to packet instructions. Meanwhile, add the olive oil to a large saucepan on a medium heat, then add the grated courgette and a ladle of boiling water. Meanwhile, add the olive oil to a large saucepan on a medium heat, then add the grated courgette and a ladle of boiling water. When cooked, use kitchen tongs to lift the pasta into the pan with the courgettes. Scatter in the mint and basil and toss everything together well. The sauce should just coat the pasta. When cooked, use kitchen tongs to lift the pasta into the pan with the courgettes. Scatter in the mint and basil and toss everything together well. The sauce should just coat the pasta. Check the seasoning and scatter over the remaining leaves. Serve with a chunk of Parmesan for grating. Check the seasoning and scatter over the remaining leaves. Serve with a chunk of Parmesan for grating."
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} | ac18dad19eee14f23a95de720300cb40baf6f1fc36c56f47dd4d3fa3b1b9e6b9 | Mantua chicken salad with parsley ravioli recipe
To make the Mantua chicken salad, place the chicken in a large saucepan and cover with water. Bring to the boil, reduce to a simmer and poach for 1-2 hours, or until cooked through. Leave to cool in the pan of water overnight in the fridge. Preheat the oven to 200C/180C Fan/Gas 6. Place the pine nuts on a lightly oiled baking tray and toast for around 7 minutes, being careful not to burn them. Bring the vinegar to the boil in a small saucepan and add the bay leaves, lemon and orange zest, sugar, salt and pepper. Add the raisins, tomatoes and toasted pine nuts and set aside. Remove the chicken from the pan, retaining the cooking liquor to cook the ravioli. Remove the fat and skin from the chicken and discard, then shred the meat from the bones. Put the shredded chicken into a large bowl, pour over the dressing and coat thoroughly. Allow to come to room temperature. Just before serving, dress the salad with the olive oil and basil leaves. To make the ravioli, place the flours, eggs, egg yolks and salt in a food processor and pulse until it comes together. Add 1-2 tablespoons water if needed. Cover and rest for 1 hour in the fridge. Using a pasta maker, set the rollers to their widest setting and roll the pasta through, then narrow the rollers by changing the machine setting by one notch, then pass the rolled pasta through the rollers again. Dust the rolled pasta with flour. Repeat the process until the pasta sheets have been passed through the narrowest setting on the machine.Place whole parsley leaves in a row in the centre of a long sheet of pasta, then fold in half and seal with water. Cut into squares and repeat until you have 36 ravioli. Bring the poaching water leftover from cooking the chicken to the boil and cook the ravioli for 1-2 minutes. Season the broth with salt and pepper and serve with the ravioli with the salad on the side. To make the Mantua chicken salad, place the chicken in a large saucepan and cover with water. Bring to the boil, reduce to a simmer and poach for 1-2 hours, or until cooked through. Leave to cool in the pan of water overnight in the fridge. To make the Mantua chicken salad, place the chicken in a large saucepan and cover with water. Bring to the boil, reduce to a simmer and poach for 1-2 hours, or until cooked through. Leave to cool in the pan of water overnight in the fridge. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the pine nuts on a lightly oiled baking tray and toast for around 7 minutes, being careful not to burn them. Place the pine nuts on a lightly oiled baking tray and toast for around 7 minutes, being careful not to burn them. Bring the vinegar to the boil in a small saucepan and add the bay leaves, lemon and orange zest, sugar, salt and pepper. Add the raisins, tomatoes and toasted pine nuts and set aside. Bring the vinegar to the boil in a small saucepan and add the bay leaves, lemon and orange zest, sugar, salt and pepper. Add the raisins, tomatoes and toasted pine nuts and set aside. Remove the chicken from the pan, retaining the cooking liquor to cook the ravioli. Remove the fat and skin from the chicken and discard, then shred the meat from the bones. Remove the chicken from the pan, retaining the cooking liquor to cook the ravioli. Remove the fat and skin from the chicken and discard, then shred the meat from the bones. Put the shredded chicken into a large bowl, pour over the dressing and coat thoroughly. Allow to come to room temperature. Put the shredded chicken into a large bowl, pour over the dressing and coat thoroughly. Allow to come to room temperature. Just before serving, dress the salad with the olive oil and basil leaves. Just before serving, dress the salad with the olive oil and basil leaves. To make the ravioli, place the flours, eggs, egg yolks and salt in a food processor and pulse until it comes together. Add 1-2 tablespoons water if needed. Cover and rest for 1 hour in the fridge. To make the ravioli, place the flours, eggs, egg yolks and salt in a food processor and pulse until it comes together. Add 1-2 tablespoons water if needed. Cover and rest for 1 hour in the fridge. Using a pasta maker, set the rollers to their widest setting and roll the pasta through, then narrow the rollers by changing the machine setting by one notch, then pass the rolled pasta through the rollers again. Dust the rolled pasta with flour. Repeat the process until the pasta sheets have been passed through the narrowest setting on the machine. Using a pasta maker, set the rollers to their widest setting and roll the pasta through, then narrow the rollers by changing the machine setting by one notch, then pass the rolled pasta through the rollers again. Dust the rolled pasta with flour. Repeat the process until the pasta sheets have been passed through the narrowest setting on the machine. Place whole parsley leaves in a row in the centre of a long sheet of pasta, then fold in half and seal with water. Cut into squares and repeat until you have 36 ravioli. Place whole parsley leaves in a row in the centre of a long sheet of pasta, then fold in half and seal with water. Cut into squares and repeat until you have 36 ravioli. Bring the poaching water leftover from cooking the chicken to the boil and cook the ravioli for 1-2 minutes. Season the broth with salt and pepper and serve with the ravioli with the salad on the side. Bring the poaching water leftover from cooking the chicken to the boil and cook the ravioli for 1-2 minutes. Season the broth with salt and pepper and serve with the ravioli with the salad on the side. | {
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"title": "Mantua chicken salad with parsley ravioli recipe",
"content": "To make the Mantua chicken salad, place the chicken in a large saucepan and cover with water. Bring to the boil, reduce to a simmer and poach for 1-2 hours, or until cooked through. Leave to cool in the pan of water overnight in the fridge. Preheat the oven to 200C/180C Fan/Gas 6. Place the pine nuts on a lightly oiled baking tray and toast for around 7 minutes, being careful not to burn them. Bring the vinegar to the boil in a small saucepan and add the bay leaves, lemon and orange zest, sugar, salt and pepper. Add the raisins, tomatoes and toasted pine nuts and set aside. Remove the chicken from the pan, retaining the cooking liquor to cook the ravioli. Remove the fat and skin from the chicken and discard, then shred the meat from the bones. Put the shredded chicken into a large bowl, pour over the dressing and coat thoroughly. Allow to come to room temperature. Just before serving, dress the salad with the olive oil and basil leaves. To make the ravioli, place the flours, eggs, egg yolks and salt in a food processor and pulse until it comes together. Add 1-2 tablespoons water if needed. Cover and rest for 1 hour in the fridge. Using a pasta maker, set the rollers to their widest setting and roll the pasta through, then narrow the rollers by changing the machine setting by one notch, then pass the rolled pasta through the rollers again. Dust the rolled pasta with flour. Repeat the process until the pasta sheets have been passed through the narrowest setting on the machine.Place whole parsley leaves in a row in the centre of a long sheet of pasta, then fold in half and seal with water. Cut into squares and repeat until you have 36 ravioli. Bring the poaching water leftover from cooking the chicken to the boil and cook the ravioli for 1-2 minutes. Season the broth with salt and pepper and serve with the ravioli with the salad on the side. To make the Mantua chicken salad, place the chicken in a large saucepan and cover with water. Bring to the boil, reduce to a simmer and poach for 1-2 hours, or until cooked through. Leave to cool in the pan of water overnight in the fridge. To make the Mantua chicken salad, place the chicken in a large saucepan and cover with water. Bring to the boil, reduce to a simmer and poach for 1-2 hours, or until cooked through. Leave to cool in the pan of water overnight in the fridge. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the pine nuts on a lightly oiled baking tray and toast for around 7 minutes, being careful not to burn them. Place the pine nuts on a lightly oiled baking tray and toast for around 7 minutes, being careful not to burn them. Bring the vinegar to the boil in a small saucepan and add the bay leaves, lemon and orange zest, sugar, salt and pepper. Add the raisins, tomatoes and toasted pine nuts and set aside. Bring the vinegar to the boil in a small saucepan and add the bay leaves, lemon and orange zest, sugar, salt and pepper. Add the raisins, tomatoes and toasted pine nuts and set aside. Remove the chicken from the pan, retaining the cooking liquor to cook the ravioli. Remove the fat and skin from the chicken and discard, then shred the meat from the bones. Remove the chicken from the pan, retaining the cooking liquor to cook the ravioli. Remove the fat and skin from the chicken and discard, then shred the meat from the bones. Put the shredded chicken into a large bowl, pour over the dressing and coat thoroughly. Allow to come to room temperature. Put the shredded chicken into a large bowl, pour over the dressing and coat thoroughly. Allow to come to room temperature. Just before serving, dress the salad with the olive oil and basil leaves. Just before serving, dress the salad with the olive oil and basil leaves. To make the ravioli, place the flours, eggs, egg yolks and salt in a food processor and pulse until it comes together. Add 1-2 tablespoons water if needed. Cover and rest for 1 hour in the fridge. To make the ravioli, place the flours, eggs, egg yolks and salt in a food processor and pulse until it comes together. Add 1-2 tablespoons water if needed. Cover and rest for 1 hour in the fridge. Using a pasta maker, set the rollers to their widest setting and roll the pasta through, then narrow the rollers by changing the machine setting by one notch, then pass the rolled pasta through the rollers again. Dust the rolled pasta with flour. Repeat the process until the pasta sheets have been passed through the narrowest setting on the machine. Using a pasta maker, set the rollers to their widest setting and roll the pasta through, then narrow the rollers by changing the machine setting by one notch, then pass the rolled pasta through the rollers again. Dust the rolled pasta with flour. Repeat the process until the pasta sheets have been passed through the narrowest setting on the machine. Place whole parsley leaves in a row in the centre of a long sheet of pasta, then fold in half and seal with water. Cut into squares and repeat until you have 36 ravioli. Place whole parsley leaves in a row in the centre of a long sheet of pasta, then fold in half and seal with water. Cut into squares and repeat until you have 36 ravioli. Bring the poaching water leftover from cooking the chicken to the boil and cook the ravioli for 1-2 minutes. Season the broth with salt and pepper and serve with the ravioli with the salad on the side. Bring the poaching water leftover from cooking the chicken to the boil and cook the ravioli for 1-2 minutes. Season the broth with salt and pepper and serve with the ravioli with the salad on the side."
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} | 146b9f958767d31741d254dd64949687176703afadbde9e4ec2113bec91a2289 | Sausage, n’duja and fennel ragu recipe
To make the farfalle (if using fresh pasta), dust a baking tray with coarse semolina, ready to lay out your finished pasta.Start with a quarter of the dough with the pasta machine at its widest setting, pass the dough through the rollers. Do not fold but repeat this process, decreasing the roller setting down grade by grade with each pass. Take the pasta down to the penultimate setting. Cut across the pasta sheet using a ravioli cutter and spacing the cuts around 5cm/2in apart. Next, use a sharp kitchen knife to cut lengthways at the same spacing to create squares. The squares will have the classic zig-zag edges on two opposite sides and be straight-edged on the other two sides.Now place a square on the work surface with the zig-zags to each side and the straight edges top and bottom in front of you. Place a skewer horizontally across the square, then use a finger and thumb to pinch the dough across the top of the skewer so it meets in the middle. The dough will stick to form the classic butterfly shape; you can then carefully remove the skewer by simply sliding it out. Place your shaped pasta on the dusted tray and continue with the rest of the squares until you have a nice mound of farfalle. Keep the pasta covered with a tea towel as you go.To make the ragu, heat the olive oil in a large saucepan and gently fry the onion, fennel and celery for 20 minutes, until soft and sweet, then add the garlic and fry for a further 2 minutes.Fry the sausagemeat in a frying pan on a high heat for 2–3 minutes, turning it to brown on both sides. You don’t want to cook it all the way through.Transfer the sausagemeat to the pan with the vegetables, then add the spices, bay leaves, white wine and chicken stock. Bring to the boil then reduce the heat and simmer gently for 1 hour.Skim off any excess fat, then add the n’duja. Check the seasoning and add salt and pepper if needed.Bring a large saucepan of salted water to the boil and cook the farfalle for 2 minutes. If using dried pasta, cook according to packet instructions. Meanwhile, add the mascarpone to the ragu and stir it in. When the pasta is cooked, transfer it to the sauce together with half a ladle of pasta cooking water, scatter over the sage and stir everything together. Taste to check the seasoning again.Serve immediately, with grated Parmesan on top. To make the farfalle (if using fresh pasta), dust a baking tray with coarse semolina, ready to lay out your finished pasta. To make the farfalle (if using fresh pasta), dust a baking tray with coarse semolina, ready to lay out your finished pasta. Start with a quarter of the dough with the pasta machine at its widest setting, pass the dough through the rollers. Do not fold but repeat this process, decreasing the roller setting down grade by grade with each pass. Take the pasta down to the penultimate setting. Cut across the pasta sheet using a ravioli cutter and spacing the cuts around 5cm/2in apart. Next, use a sharp kitchen knife to cut lengthways at the same spacing to create squares. The squares will have the classic zig-zag edges on two opposite sides and be straight-edged on the other two sides. Start with a quarter of the dough with the pasta machine at its widest setting, pass the dough through the rollers. Do not fold but repeat this process, decreasing the roller setting down grade by grade with each pass. Take the pasta down to the penultimate setting. Cut across the pasta sheet using a ravioli cutter and spacing the cuts around 5cm/2in apart. Next, use a sharp kitchen knife to cut lengthways at the same spacing to create squares. The squares will have the classic zig-zag edges on two opposite sides and be straight-edged on the other two sides. Now place a square on the work surface with the zig-zags to each side and the straight edges top and bottom in front of you. Place a skewer horizontally across the square, then use a finger and thumb to pinch the dough across the top of the skewer so it meets in the middle. The dough will stick to form the classic butterfly shape; you can then carefully remove the skewer by simply sliding it out. Now place a square on the work surface with the zig-zags to each side and the straight edges top and bottom in front of you. Place a skewer horizontally across the square, then use a finger and thumb to pinch the dough across the top of the skewer so it meets in the middle. The dough will stick to form the classic butterfly shape; you can then carefully remove the skewer by simply sliding it out. Place your shaped pasta on the dusted tray and continue with the rest of the squares until you have a nice mound of farfalle. Keep the pasta covered with a tea towel as you go. Place your shaped pasta on the dusted tray and continue with the rest of the squares until you have a nice mound of farfalle. Keep the pasta covered with a tea towel as you go. To make the ragu, heat the olive oil in a large saucepan and gently fry the onion, fennel and celery for 20 minutes, until soft and sweet, then add the garlic and fry for a further 2 minutes. To make the ragu, heat the olive oil in a large saucepan and gently fry the onion, fennel and celery for 20 minutes, until soft and sweet, then add the garlic and fry for a further 2 minutes. Fry the sausagemeat in a frying pan on a high heat for 2–3 minutes, turning it to brown on both sides. You don’t want to cook it all the way through. Fry the sausagemeat in a frying pan on a high heat for 2–3 minutes, turning it to brown on both sides. You don’t want to cook it all the way through. Transfer the sausagemeat to the pan with the vegetables, then add the spices, bay leaves, white wine and chicken stock. Bring to the boil then reduce the heat and simmer gently for 1 hour. Transfer the sausagemeat to the pan with the vegetables, then add the spices, bay leaves, white wine and chicken stock. Bring to the boil then reduce the heat and simmer gently for 1 hour. Skim off any excess fat, then add the n’duja. Check the seasoning and add salt and pepper if needed. Skim off any excess fat, then add the n’duja. Check the seasoning and add salt and pepper if needed. Bring a large saucepan of salted water to the boil and cook the farfalle for 2 minutes. If using dried pasta, cook according to packet instructions. Bring a large saucepan of salted water to the boil and cook the farfalle for 2 minutes. If using dried pasta, cook according to packet instructions. Meanwhile, add the mascarpone to the ragu and stir it in. When the pasta is cooked, transfer it to the sauce together with half a ladle of pasta cooking water, scatter over the sage and stir everything together. Taste to check the seasoning again. Meanwhile, add the mascarpone to the ragu and stir it in. When the pasta is cooked, transfer it to the sauce together with half a ladle of pasta cooking water, scatter over the sage and stir everything together. Taste to check the seasoning again. Serve immediately, with grated Parmesan on top. Serve immediately, with grated Parmesan on top. | {
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"title": "Sausage, n’duja and fennel ragu recipe",
"content": "To make the farfalle (if using fresh pasta), dust a baking tray with coarse semolina, ready to lay out your finished pasta.Start with a quarter of the dough with the pasta machine at its widest setting, pass the dough through the rollers. Do not fold but repeat this process, decreasing the roller setting down grade by grade with each pass. Take the pasta down to the penultimate setting. Cut across the pasta sheet using a ravioli cutter and spacing the cuts around 5cm/2in apart. Next, use a sharp kitchen knife to cut lengthways at the same spacing to create squares. The squares will have the classic zig-zag edges on two opposite sides and be straight-edged on the other two sides.Now place a square on the work surface with the zig-zags to each side and the straight edges top and bottom in front of you. Place a skewer horizontally across the square, then use a finger and thumb to pinch the dough across the top of the skewer so it meets in the middle. The dough will stick to form the classic butterfly shape; you can then carefully remove the skewer by simply sliding it out. Place your shaped pasta on the dusted tray and continue with the rest of the squares until you have a nice mound of farfalle. Keep the pasta covered with a tea towel as you go.To make the ragu, heat the olive oil in a large saucepan and gently fry the onion, fennel and celery for 20 minutes, until soft and sweet, then add the garlic and fry for a further 2 minutes.Fry the sausagemeat in a frying pan on a high heat for 2–3 minutes, turning it to brown on both sides. You don’t want to cook it all the way through.Transfer the sausagemeat to the pan with the vegetables, then add the spices, bay leaves, white wine and chicken stock. Bring to the boil then reduce the heat and simmer gently for 1 hour.Skim off any excess fat, then add the n’duja. Check the seasoning and add salt and pepper if needed.Bring a large saucepan of salted water to the boil and cook the farfalle for 2 minutes. If using dried pasta, cook according to packet instructions. Meanwhile, add the mascarpone to the ragu and stir it in. When the pasta is cooked, transfer it to the sauce together with half a ladle of pasta cooking water, scatter over the sage and stir everything together. Taste to check the seasoning again.Serve immediately, with grated Parmesan on top. To make the farfalle (if using fresh pasta), dust a baking tray with coarse semolina, ready to lay out your finished pasta. To make the farfalle (if using fresh pasta), dust a baking tray with coarse semolina, ready to lay out your finished pasta. Start with a quarter of the dough with the pasta machine at its widest setting, pass the dough through the rollers. Do not fold but repeat this process, decreasing the roller setting down grade by grade with each pass. Take the pasta down to the penultimate setting. Cut across the pasta sheet using a ravioli cutter and spacing the cuts around 5cm/2in apart. Next, use a sharp kitchen knife to cut lengthways at the same spacing to create squares. The squares will have the classic zig-zag edges on two opposite sides and be straight-edged on the other two sides. Start with a quarter of the dough with the pasta machine at its widest setting, pass the dough through the rollers. Do not fold but repeat this process, decreasing the roller setting down grade by grade with each pass. Take the pasta down to the penultimate setting. Cut across the pasta sheet using a ravioli cutter and spacing the cuts around 5cm/2in apart. Next, use a sharp kitchen knife to cut lengthways at the same spacing to create squares. The squares will have the classic zig-zag edges on two opposite sides and be straight-edged on the other two sides. Now place a square on the work surface with the zig-zags to each side and the straight edges top and bottom in front of you. Place a skewer horizontally across the square, then use a finger and thumb to pinch the dough across the top of the skewer so it meets in the middle. The dough will stick to form the classic butterfly shape; you can then carefully remove the skewer by simply sliding it out. Now place a square on the work surface with the zig-zags to each side and the straight edges top and bottom in front of you. Place a skewer horizontally across the square, then use a finger and thumb to pinch the dough across the top of the skewer so it meets in the middle. The dough will stick to form the classic butterfly shape; you can then carefully remove the skewer by simply sliding it out. Place your shaped pasta on the dusted tray and continue with the rest of the squares until you have a nice mound of farfalle. Keep the pasta covered with a tea towel as you go. Place your shaped pasta on the dusted tray and continue with the rest of the squares until you have a nice mound of farfalle. Keep the pasta covered with a tea towel as you go. To make the ragu, heat the olive oil in a large saucepan and gently fry the onion, fennel and celery for 20 minutes, until soft and sweet, then add the garlic and fry for a further 2 minutes. To make the ragu, heat the olive oil in a large saucepan and gently fry the onion, fennel and celery for 20 minutes, until soft and sweet, then add the garlic and fry for a further 2 minutes. Fry the sausagemeat in a frying pan on a high heat for 2–3 minutes, turning it to brown on both sides. You don’t want to cook it all the way through. Fry the sausagemeat in a frying pan on a high heat for 2–3 minutes, turning it to brown on both sides. You don’t want to cook it all the way through. Transfer the sausagemeat to the pan with the vegetables, then add the spices, bay leaves, white wine and chicken stock. Bring to the boil then reduce the heat and simmer gently for 1 hour. Transfer the sausagemeat to the pan with the vegetables, then add the spices, bay leaves, white wine and chicken stock. Bring to the boil then reduce the heat and simmer gently for 1 hour. Skim off any excess fat, then add the n’duja. Check the seasoning and add salt and pepper if needed. Skim off any excess fat, then add the n’duja. Check the seasoning and add salt and pepper if needed. Bring a large saucepan of salted water to the boil and cook the farfalle for 2 minutes. If using dried pasta, cook according to packet instructions. Bring a large saucepan of salted water to the boil and cook the farfalle for 2 minutes. If using dried pasta, cook according to packet instructions. Meanwhile, add the mascarpone to the ragu and stir it in. When the pasta is cooked, transfer it to the sauce together with half a ladle of pasta cooking water, scatter over the sage and stir everything together. Taste to check the seasoning again. Meanwhile, add the mascarpone to the ragu and stir it in. When the pasta is cooked, transfer it to the sauce together with half a ladle of pasta cooking water, scatter over the sage and stir everything together. Taste to check the seasoning again. Serve immediately, with grated Parmesan on top. Serve immediately, with grated Parmesan on top."
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} | 363c174c8df11cf6537e4c5972fb678884ebcf323da73420614dc2efe3cf393f | Chickpea pasta (Ciceri e tria) recipe
Put the chickpeas, garlic, leek, celery, onion, cherry tomatoes, dried chilli and rosemary in a large saucepan and cover with water. Bring to the boil and simmer for about an hour, or until the chickpeas are tender. Meanwhile, to make the pasta, tip the semolina, flour and a pinch of salt into a food processor and blend while slowly adding up to 150ml/5fl oz water until you have a soft dough. Knead the dough lightly then divide into four balls and pass each piece through a pasta machine slowly, changing the setting until it gets to number six. Cut each strip into 10cm/4in lengths about 2cm/1in thick, then toss in semolina flour and set aside on a tray. Preheat a sandwich maker to high. One at a time, put the broccoli, leek and kale into the sandwich maker and char. Once all the vegetables are cooked, transfer to a bowl, add the oil and vinegar and season with salt and pepper. Set aside.To make the sauce, remove the garlic, leeks, celery, onions, tomatoes and chilli from the chickpea pan and blend with 100ml/3½fl oz of the cooking water to a smooth paste. Drain the chickpeas and coat in the sauce. Heat the olive oil in a deep saucepan and fry the garlic, rosemary and chilli until the garlic turns golden-brown. Remove from the pan, tip in a third of the pasta strips and fry until crisp and golden-brown. Drain on kitchen paper. Bring a large pan of salted water to the boil and cook the rest of the pasta for 3–5 minutes, or until al dente. Drain and stir through the chickpea sauce. Season with salt and pepper and stir through some extra virgin olive oil, the parsley and half the fried pasta. Transfer to a serving dish and top with the remaining fried pasta. Serve with the chargrilled vegetables. Put the chickpeas, garlic, leek, celery, onion, cherry tomatoes, dried chilli and rosemary in a large saucepan and cover with water. Bring to the boil and simmer for about an hour, or until the chickpeas are tender. Put the chickpeas, garlic, leek, celery, onion, cherry tomatoes, dried chilli and rosemary in a large saucepan and cover with water. Bring to the boil and simmer for about an hour, or until the chickpeas are tender. Meanwhile, to make the pasta, tip the semolina, flour and a pinch of salt into a food processor and blend while slowly adding up to 150ml/5fl oz water until you have a soft dough. Meanwhile, to make the pasta, tip the semolina, flour and a pinch of salt into a food processor and blend while slowly adding up to 150ml/5fl oz water until you have a soft dough. Knead the dough lightly then divide into four balls and pass each piece through a pasta machine slowly, changing the setting until it gets to number six. Cut each strip into 10cm/4in lengths about 2cm/1in thick, then toss in semolina flour and set aside on a tray. Knead the dough lightly then divide into four balls and pass each piece through a pasta machine slowly, changing the setting until it gets to number six. Cut each strip into 10cm/4in lengths about 2cm/1in thick, then toss in semolina flour and set aside on a tray. Preheat a sandwich maker to high. One at a time, put the broccoli, leek and kale into the sandwich maker and char. Once all the vegetables are cooked, transfer to a bowl, add the oil and vinegar and season with salt and pepper. Set aside. Preheat a sandwich maker to high. One at a time, put the broccoli, leek and kale into the sandwich maker and char. Once all the vegetables are cooked, transfer to a bowl, add the oil and vinegar and season with salt and pepper. Set aside. To make the sauce, remove the garlic, leeks, celery, onions, tomatoes and chilli from the chickpea pan and blend with 100ml/3½fl oz of the cooking water to a smooth paste. Drain the chickpeas and coat in the sauce. To make the sauce, remove the garlic, leeks, celery, onions, tomatoes and chilli from the chickpea pan and blend with 100ml/3½fl oz of the cooking water to a smooth paste. Drain the chickpeas and coat in the sauce. Heat the olive oil in a deep saucepan and fry the garlic, rosemary and chilli until the garlic turns golden-brown. Remove from the pan, tip in a third of the pasta strips and fry until crisp and golden-brown. Drain on kitchen paper. Heat the olive oil in a deep saucepan and fry the garlic, rosemary and chilli until the garlic turns golden-brown. Remove from the pan, tip in a third of the pasta strips and fry until crisp and golden-brown. Drain on kitchen paper. Bring a large pan of salted water to the boil and cook the rest of the pasta for 3–5 minutes, or until al dente. Drain and stir through the chickpea sauce. Season with salt and pepper and stir through some extra virgin olive oil, the parsley and half the fried pasta. Transfer to a serving dish and top with the remaining fried pasta. Serve with the chargrilled vegetables. Bring a large pan of salted water to the boil and cook the rest of the pasta for 3–5 minutes, or until al dente. Drain and stir through the chickpea sauce. Season with salt and pepper and stir through some extra virgin olive oil, the parsley and half the fried pasta. Transfer to a serving dish and top with the remaining fried pasta. Serve with the chargrilled vegetables. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Chickpea pasta (Ciceri e tria) recipe",
"content": "Put the chickpeas, garlic, leek, celery, onion, cherry tomatoes, dried chilli and rosemary in a large saucepan and cover with water. Bring to the boil and simmer for about an hour, or until the chickpeas are tender. Meanwhile, to make the pasta, tip the semolina, flour and a pinch of salt into a food processor and blend while slowly adding up to 150ml/5fl oz water until you have a soft dough. Knead the dough lightly then divide into four balls and pass each piece through a pasta machine slowly, changing the setting until it gets to number six. Cut each strip into 10cm/4in lengths about 2cm/1in thick, then toss in semolina flour and set aside on a tray. Preheat a sandwich maker to high. One at a time, put the broccoli, leek and kale into the sandwich maker and char. Once all the vegetables are cooked, transfer to a bowl, add the oil and vinegar and season with salt and pepper. Set aside.To make the sauce, remove the garlic, leeks, celery, onions, tomatoes and chilli from the chickpea pan and blend with 100ml/3½fl oz of the cooking water to a smooth paste. Drain the chickpeas and coat in the sauce. Heat the olive oil in a deep saucepan and fry the garlic, rosemary and chilli until the garlic turns golden-brown. Remove from the pan, tip in a third of the pasta strips and fry until crisp and golden-brown. Drain on kitchen paper. Bring a large pan of salted water to the boil and cook the rest of the pasta for 3–5 minutes, or until al dente. Drain and stir through the chickpea sauce. Season with salt and pepper and stir through some extra virgin olive oil, the parsley and half the fried pasta. Transfer to a serving dish and top with the remaining fried pasta. Serve with the chargrilled vegetables. Put the chickpeas, garlic, leek, celery, onion, cherry tomatoes, dried chilli and rosemary in a large saucepan and cover with water. Bring to the boil and simmer for about an hour, or until the chickpeas are tender. Put the chickpeas, garlic, leek, celery, onion, cherry tomatoes, dried chilli and rosemary in a large saucepan and cover with water. Bring to the boil and simmer for about an hour, or until the chickpeas are tender. Meanwhile, to make the pasta, tip the semolina, flour and a pinch of salt into a food processor and blend while slowly adding up to 150ml/5fl oz water until you have a soft dough. Meanwhile, to make the pasta, tip the semolina, flour and a pinch of salt into a food processor and blend while slowly adding up to 150ml/5fl oz water until you have a soft dough. Knead the dough lightly then divide into four balls and pass each piece through a pasta machine slowly, changing the setting until it gets to number six. Cut each strip into 10cm/4in lengths about 2cm/1in thick, then toss in semolina flour and set aside on a tray. Knead the dough lightly then divide into four balls and pass each piece through a pasta machine slowly, changing the setting until it gets to number six. Cut each strip into 10cm/4in lengths about 2cm/1in thick, then toss in semolina flour and set aside on a tray. Preheat a sandwich maker to high. One at a time, put the broccoli, leek and kale into the sandwich maker and char. Once all the vegetables are cooked, transfer to a bowl, add the oil and vinegar and season with salt and pepper. Set aside. Preheat a sandwich maker to high. One at a time, put the broccoli, leek and kale into the sandwich maker and char. Once all the vegetables are cooked, transfer to a bowl, add the oil and vinegar and season with salt and pepper. Set aside. To make the sauce, remove the garlic, leeks, celery, onions, tomatoes and chilli from the chickpea pan and blend with 100ml/3½fl oz of the cooking water to a smooth paste. Drain the chickpeas and coat in the sauce. To make the sauce, remove the garlic, leeks, celery, onions, tomatoes and chilli from the chickpea pan and blend with 100ml/3½fl oz of the cooking water to a smooth paste. Drain the chickpeas and coat in the sauce. Heat the olive oil in a deep saucepan and fry the garlic, rosemary and chilli until the garlic turns golden-brown. Remove from the pan, tip in a third of the pasta strips and fry until crisp and golden-brown. Drain on kitchen paper. Heat the olive oil in a deep saucepan and fry the garlic, rosemary and chilli until the garlic turns golden-brown. Remove from the pan, tip in a third of the pasta strips and fry until crisp and golden-brown. Drain on kitchen paper. Bring a large pan of salted water to the boil and cook the rest of the pasta for 3–5 minutes, or until al dente. Drain and stir through the chickpea sauce. Season with salt and pepper and stir through some extra virgin olive oil, the parsley and half the fried pasta. Transfer to a serving dish and top with the remaining fried pasta. Serve with the chargrilled vegetables. Bring a large pan of salted water to the boil and cook the rest of the pasta for 3–5 minutes, or until al dente. Drain and stir through the chickpea sauce. Season with salt and pepper and stir through some extra virgin olive oil, the parsley and half the fried pasta. Transfer to a serving dish and top with the remaining fried pasta. Serve with the chargrilled vegetables."
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} | 43d0c51972b86c728f69e46812b45d31571b2c64ebb9539d3394dbaf4a8feb47 | Ceps tortellini with roasted nuts and sage butter recipe
For the pasta, place the flour into a food processor, crack in the eggs and pulse to combine. Add a little water, if necessary, to make the dough come together (the dough should ball together when you rub a piece between your fingers). Turn the dough out onto a floured work surface and knead lightly for 2-3 minutes, or until smooth and elastic. Flatten out the dough and roll to a 1cm/½in thickness. Wrap the dough in clingfilm and leave to rest in the fridge for 30 minutes to relax.Remove the cling film and cut the pasta dough into 2 equal pieces. Flatten each piece out slightly with a rolling pin the same width as your pasta machine. Pass the dough through the pasta machine, starting with the thickest setting, then fold the ends of the pasta back into the middle, like a business letter. Turn 90 degrees and roll the pasta through the thickest setting once more. Change the setting on the pasta machine to the next thickeness and feed the dough through again. Repeat the rolling, passing the sheet through each setting until you reach the thinnest setting. Cut each sheet of pasta into 3 (the dough should yield enough pasta for approximately six sheets measuring 35cm x 10cm/14in x 4in). Layer the sheets of pasta on a tray, separated by layers of cling film, and keep in the fridge until ready to use.For the filling, heat the olive oil in a large frying pan over a high heat and fry the ceps with a pinch of sea salt and freshly ground black pepper for 2-3 minutes, until tender. If you are unable to find fresh ceps you could use either button or field mushrooms. Or you could use some good quality dried ceps, soaked in advance.Add the shallots and cook for 1-2 minutes. Add the garlic, then mix the ceps and shallots together and cook for 1-2 minutes, or until the shallots are softened. Add the lemon juice and mix well. Remove from the heat and tip out onto a plate to cool down slightly, then chill in the fridge until cold.Take one pasta sheet and place 4 large teaspoons of the filling along the middle, making sure the mounds of filling are evenly spaced. Lightly brush the pasta around the filling with egg wash. Fold the top edge of the sheet over the filling to meet the bottom edge of the sheet, then press around the filling with your fingers to seal (make sure there are no air bubbles in the pasta). Repeat with the remaining sheets of pasta and the filling.Cut out the tortellini, using a medium size cutter to stamp out a half moon shape. Press the middle down lightly, then bring the bottom corners of the half-moon together to form a circle. Pinch the ends together to seal. Place the prepared tortellini onto a lightly floured plate until ready to cook.Preheat the oven to 170C/340F/Gas 3. For the roasted nuts and sage butter, scatter the pine nuts and hazelnuts on a baking tray and roast in the oven for about 10 minutes, or until the nuts are golden-brown. Remove and set aside to cool. Cook the tortellini, in batches, in a pan of boiling salted water for 2-3 minutes, or until al dente. Remove with a slotted spoon and transfer to warm serving plates. Meanwhile, heat the butter in a pan over a medium heat until melted and hazelnut-brown in colour (be careful not to let the butter darken beyond nut-brown). Add the sage and cook for 5 seconds, then pour in the water and a squeeze of lemon juice and cook for 1-2 minutes. To serve, spoon the sage butter over the tortellini and scatter over the roasted pine nuts and hazelnuts. For the pasta, place the flour into a food processor, crack in the eggs and pulse to combine. Add a little water, if necessary, to make the dough come together (the dough should ball together when you rub a piece between your fingers). For the pasta, place the flour into a food processor, crack in the eggs and pulse to combine. Add a little water, if necessary, to make the dough come together (the dough should ball together when you rub a piece between your fingers). Turn the dough out onto a floured work surface and knead lightly for 2-3 minutes, or until smooth and elastic. Flatten out the dough and roll to a 1cm/½in thickness. Wrap the dough in clingfilm and leave to rest in the fridge for 30 minutes to relax. Turn the dough out onto a floured work surface and knead lightly for 2-3 minutes, or until smooth and elastic. Flatten out the dough and roll to a 1cm/½in thickness. Wrap the dough in clingfilm and leave to rest in the fridge for 30 minutes to relax. Remove the cling film and cut the pasta dough into 2 equal pieces. Flatten each piece out slightly with a rolling pin the same width as your pasta machine. Remove the cling film and cut the pasta dough into 2 equal pieces. Flatten each piece out slightly with a rolling pin the same width as your pasta machine. Pass the dough through the pasta machine, starting with the thickest setting, then fold the ends of the pasta back into the middle, like a business letter. Turn 90 degrees and roll the pasta through the thickest setting once more. Change the setting on the pasta machine to the next thickeness and feed the dough through again. Repeat the rolling, passing the sheet through each setting until you reach the thinnest setting. Cut each sheet of pasta into 3 (the dough should yield enough pasta for approximately six sheets measuring 35cm x 10cm/14in x 4in). Pass the dough through the pasta machine, starting with the thickest setting, then fold the ends of the pasta back into the middle, like a business letter. Turn 90 degrees and roll the pasta through the thickest setting once more. Change the setting on the pasta machine to the next thickeness and feed the dough through again. Repeat the rolling, passing the sheet through each setting until you reach the thinnest setting. Cut each sheet of pasta into 3 (the dough should yield enough pasta for approximately six sheets measuring 35cm x 10cm/14in x 4in). Layer the sheets of pasta on a tray, separated by layers of cling film, and keep in the fridge until ready to use. Layer the sheets of pasta on a tray, separated by layers of cling film, and keep in the fridge until ready to use. For the filling, heat the olive oil in a large frying pan over a high heat and fry the ceps with a pinch of sea salt and freshly ground black pepper for 2-3 minutes, until tender. If you are unable to find fresh ceps you could use either button or field mushrooms. Or you could use some good quality dried ceps, soaked in advance. For the filling, heat the olive oil in a large frying pan over a high heat and fry the ceps with a pinch of sea salt and freshly ground black pepper for 2-3 minutes, until tender. If you are unable to find fresh ceps you could use either button or field mushrooms. Or you could use some good quality dried ceps, soaked in advance. Add the shallots and cook for 1-2 minutes. Add the garlic, then mix the ceps and shallots together and cook for 1-2 minutes, or until the shallots are softened. Add the lemon juice and mix well. Remove from the heat and tip out onto a plate to cool down slightly, then chill in the fridge until cold. Add the shallots and cook for 1-2 minutes. Add the garlic, then mix the ceps and shallots together and cook for 1-2 minutes, or until the shallots are softened. Add the lemon juice and mix well. Remove from the heat and tip out onto a plate to cool down slightly, then chill in the fridge until cold. Take one pasta sheet and place 4 large teaspoons of the filling along the middle, making sure the mounds of filling are evenly spaced. Lightly brush the pasta around the filling with egg wash. Fold the top edge of the sheet over the filling to meet the bottom edge of the sheet, then press around the filling with your fingers to seal (make sure there are no air bubbles in the pasta). Repeat with the remaining sheets of pasta and the filling. Take one pasta sheet and place 4 large teaspoons of the filling along the middle, making sure the mounds of filling are evenly spaced. Lightly brush the pasta around the filling with egg wash. Fold the top edge of the sheet over the filling to meet the bottom edge of the sheet, then press around the filling with your fingers to seal (make sure there are no air bubbles in the pasta). Repeat with the remaining sheets of pasta and the filling. Cut out the tortellini, using a medium size cutter to stamp out a half moon shape. Press the middle down lightly, then bring the bottom corners of the half-moon together to form a circle. Pinch the ends together to seal. Place the prepared tortellini onto a lightly floured plate until ready to cook. Cut out the tortellini, using a medium size cutter to stamp out a half moon shape. Press the middle down lightly, then bring the bottom corners of the half-moon together to form a circle. Pinch the ends together to seal. Place the prepared tortellini onto a lightly floured plate until ready to cook. Preheat the oven to 170C/340F/Gas 3. Preheat the oven to 170C/340F/Gas 3. For the roasted nuts and sage butter, scatter the pine nuts and hazelnuts on a baking tray and roast in the oven for about 10 minutes, or until the nuts are golden-brown. Remove and set aside to cool. For the roasted nuts and sage butter, scatter the pine nuts and hazelnuts on a baking tray and roast in the oven for about 10 minutes, or until the nuts are golden-brown. Remove and set aside to cool. Cook the tortellini, in batches, in a pan of boiling salted water for 2-3 minutes, or until al dente. Remove with a slotted spoon and transfer to warm serving plates. Cook the tortellini, in batches, in a pan of boiling salted water for 2-3 minutes, or until al dente. Remove with a slotted spoon and transfer to warm serving plates. Meanwhile, heat the butter in a pan over a medium heat until melted and hazelnut-brown in colour (be careful not to let the butter darken beyond nut-brown). Add the sage and cook for 5 seconds, then pour in the water and a squeeze of lemon juice and cook for 1-2 minutes. Meanwhile, heat the butter in a pan over a medium heat until melted and hazelnut-brown in colour (be careful not to let the butter darken beyond nut-brown). Add the sage and cook for 5 seconds, then pour in the water and a squeeze of lemon juice and cook for 1-2 minutes. To serve, spoon the sage butter over the tortellini and scatter over the roasted pine nuts and hazelnuts. To serve, spoon the sage butter over the tortellini and scatter over the roasted pine nuts and hazelnuts. | {
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"title": "Ceps tortellini with roasted nuts and sage butter recipe",
"content": "For the pasta, place the flour into a food processor, crack in the eggs and pulse to combine. Add a little water, if necessary, to make the dough come together (the dough should ball together when you rub a piece between your fingers). Turn the dough out onto a floured work surface and knead lightly for 2-3 minutes, or until smooth and elastic. Flatten out the dough and roll to a 1cm/½in thickness. Wrap the dough in clingfilm and leave to rest in the fridge for 30 minutes to relax.Remove the cling film and cut the pasta dough into 2 equal pieces. Flatten each piece out slightly with a rolling pin the same width as your pasta machine. Pass the dough through the pasta machine, starting with the thickest setting, then fold the ends of the pasta back into the middle, like a business letter. Turn 90 degrees and roll the pasta through the thickest setting once more. Change the setting on the pasta machine to the next thickeness and feed the dough through again. Repeat the rolling, passing the sheet through each setting until you reach the thinnest setting. Cut each sheet of pasta into 3 (the dough should yield enough pasta for approximately six sheets measuring 35cm x 10cm/14in x 4in). Layer the sheets of pasta on a tray, separated by layers of cling film, and keep in the fridge until ready to use.For the filling, heat the olive oil in a large frying pan over a high heat and fry the ceps with a pinch of sea salt and freshly ground black pepper for 2-3 minutes, until tender. If you are unable to find fresh ceps you could use either button or field mushrooms. Or you could use some good quality dried ceps, soaked in advance.Add the shallots and cook for 1-2 minutes. Add the garlic, then mix the ceps and shallots together and cook for 1-2 minutes, or until the shallots are softened. Add the lemon juice and mix well. Remove from the heat and tip out onto a plate to cool down slightly, then chill in the fridge until cold.Take one pasta sheet and place 4 large teaspoons of the filling along the middle, making sure the mounds of filling are evenly spaced. Lightly brush the pasta around the filling with egg wash. Fold the top edge of the sheet over the filling to meet the bottom edge of the sheet, then press around the filling with your fingers to seal (make sure there are no air bubbles in the pasta). Repeat with the remaining sheets of pasta and the filling.Cut out the tortellini, using a medium size cutter to stamp out a half moon shape. Press the middle down lightly, then bring the bottom corners of the half-moon together to form a circle. Pinch the ends together to seal. Place the prepared tortellini onto a lightly floured plate until ready to cook.Preheat the oven to 170C/340F/Gas 3. For the roasted nuts and sage butter, scatter the pine nuts and hazelnuts on a baking tray and roast in the oven for about 10 minutes, or until the nuts are golden-brown. Remove and set aside to cool. Cook the tortellini, in batches, in a pan of boiling salted water for 2-3 minutes, or until al dente. Remove with a slotted spoon and transfer to warm serving plates. Meanwhile, heat the butter in a pan over a medium heat until melted and hazelnut-brown in colour (be careful not to let the butter darken beyond nut-brown). Add the sage and cook for 5 seconds, then pour in the water and a squeeze of lemon juice and cook for 1-2 minutes. To serve, spoon the sage butter over the tortellini and scatter over the roasted pine nuts and hazelnuts. For the pasta, place the flour into a food processor, crack in the eggs and pulse to combine. Add a little water, if necessary, to make the dough come together (the dough should ball together when you rub a piece between your fingers). For the pasta, place the flour into a food processor, crack in the eggs and pulse to combine. Add a little water, if necessary, to make the dough come together (the dough should ball together when you rub a piece between your fingers). Turn the dough out onto a floured work surface and knead lightly for 2-3 minutes, or until smooth and elastic. Flatten out the dough and roll to a 1cm/½in thickness. Wrap the dough in clingfilm and leave to rest in the fridge for 30 minutes to relax. Turn the dough out onto a floured work surface and knead lightly for 2-3 minutes, or until smooth and elastic. Flatten out the dough and roll to a 1cm/½in thickness. Wrap the dough in clingfilm and leave to rest in the fridge for 30 minutes to relax. Remove the cling film and cut the pasta dough into 2 equal pieces. Flatten each piece out slightly with a rolling pin the same width as your pasta machine. Remove the cling film and cut the pasta dough into 2 equal pieces. Flatten each piece out slightly with a rolling pin the same width as your pasta machine. Pass the dough through the pasta machine, starting with the thickest setting, then fold the ends of the pasta back into the middle, like a business letter. Turn 90 degrees and roll the pasta through the thickest setting once more. Change the setting on the pasta machine to the next thickeness and feed the dough through again. Repeat the rolling, passing the sheet through each setting until you reach the thinnest setting. Cut each sheet of pasta into 3 (the dough should yield enough pasta for approximately six sheets measuring 35cm x 10cm/14in x 4in). Pass the dough through the pasta machine, starting with the thickest setting, then fold the ends of the pasta back into the middle, like a business letter. Turn 90 degrees and roll the pasta through the thickest setting once more. Change the setting on the pasta machine to the next thickeness and feed the dough through again. Repeat the rolling, passing the sheet through each setting until you reach the thinnest setting. Cut each sheet of pasta into 3 (the dough should yield enough pasta for approximately six sheets measuring 35cm x 10cm/14in x 4in). Layer the sheets of pasta on a tray, separated by layers of cling film, and keep in the fridge until ready to use. Layer the sheets of pasta on a tray, separated by layers of cling film, and keep in the fridge until ready to use. For the filling, heat the olive oil in a large frying pan over a high heat and fry the ceps with a pinch of sea salt and freshly ground black pepper for 2-3 minutes, until tender. If you are unable to find fresh ceps you could use either button or field mushrooms. Or you could use some good quality dried ceps, soaked in advance. For the filling, heat the olive oil in a large frying pan over a high heat and fry the ceps with a pinch of sea salt and freshly ground black pepper for 2-3 minutes, until tender. If you are unable to find fresh ceps you could use either button or field mushrooms. Or you could use some good quality dried ceps, soaked in advance. Add the shallots and cook for 1-2 minutes. Add the garlic, then mix the ceps and shallots together and cook for 1-2 minutes, or until the shallots are softened. Add the lemon juice and mix well. Remove from the heat and tip out onto a plate to cool down slightly, then chill in the fridge until cold. Add the shallots and cook for 1-2 minutes. Add the garlic, then mix the ceps and shallots together and cook for 1-2 minutes, or until the shallots are softened. Add the lemon juice and mix well. Remove from the heat and tip out onto a plate to cool down slightly, then chill in the fridge until cold. Take one pasta sheet and place 4 large teaspoons of the filling along the middle, making sure the mounds of filling are evenly spaced. Lightly brush the pasta around the filling with egg wash. Fold the top edge of the sheet over the filling to meet the bottom edge of the sheet, then press around the filling with your fingers to seal (make sure there are no air bubbles in the pasta). Repeat with the remaining sheets of pasta and the filling. Take one pasta sheet and place 4 large teaspoons of the filling along the middle, making sure the mounds of filling are evenly spaced. Lightly brush the pasta around the filling with egg wash. Fold the top edge of the sheet over the filling to meet the bottom edge of the sheet, then press around the filling with your fingers to seal (make sure there are no air bubbles in the pasta). Repeat with the remaining sheets of pasta and the filling. Cut out the tortellini, using a medium size cutter to stamp out a half moon shape. Press the middle down lightly, then bring the bottom corners of the half-moon together to form a circle. Pinch the ends together to seal. Place the prepared tortellini onto a lightly floured plate until ready to cook. Cut out the tortellini, using a medium size cutter to stamp out a half moon shape. Press the middle down lightly, then bring the bottom corners of the half-moon together to form a circle. Pinch the ends together to seal. Place the prepared tortellini onto a lightly floured plate until ready to cook. Preheat the oven to 170C/340F/Gas 3. Preheat the oven to 170C/340F/Gas 3. For the roasted nuts and sage butter, scatter the pine nuts and hazelnuts on a baking tray and roast in the oven for about 10 minutes, or until the nuts are golden-brown. Remove and set aside to cool. For the roasted nuts and sage butter, scatter the pine nuts and hazelnuts on a baking tray and roast in the oven for about 10 minutes, or until the nuts are golden-brown. Remove and set aside to cool. Cook the tortellini, in batches, in a pan of boiling salted water for 2-3 minutes, or until al dente. Remove with a slotted spoon and transfer to warm serving plates. Cook the tortellini, in batches, in a pan of boiling salted water for 2-3 minutes, or until al dente. Remove with a slotted spoon and transfer to warm serving plates. Meanwhile, heat the butter in a pan over a medium heat until melted and hazelnut-brown in colour (be careful not to let the butter darken beyond nut-brown). Add the sage and cook for 5 seconds, then pour in the water and a squeeze of lemon juice and cook for 1-2 minutes. Meanwhile, heat the butter in a pan over a medium heat until melted and hazelnut-brown in colour (be careful not to let the butter darken beyond nut-brown). Add the sage and cook for 5 seconds, then pour in the water and a squeeze of lemon juice and cook for 1-2 minutes. To serve, spoon the sage butter over the tortellini and scatter over the roasted pine nuts and hazelnuts. To serve, spoon the sage butter over the tortellini and scatter over the roasted pine nuts and hazelnuts."
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} | f4c047935713a385880c9be72ab991c2f350eeebd554d56186f37c4c5b9a35d5 | Goats' cheese and butternut squash rotolo recipe
Preheat the oven to 160C/140C Fan/Gas 3.To make the pasta, put all of the ingredients in a bowl and, using your hands, gently mix together until they form a dough. Wrap in cling film and refrigerate for at least 15 minutes.For the filling, heat a little oil in a non-stick frying pan and add the pancetta. Cook over a medium heat for 2-3 minutes, or until the pancetta fat starts to melt, and then add the squash. Cook for a further minute and then add the onion, garlic, chilli and sage. Cover the pan with a lid and cook for 8-10 minutes, or until the squash is tender. Drain any excess oil from the pan. Cover and refrigerate.Remove the pasta dough from the fridge and cut in half. Roll the dough into 2 sheets using a pasta machine. Flour a work surface and the rollers of the pasta machine. Flatten out the dough into a rectangle. Set the rollers to their widest setting. Roll the pasta through the rollers. Narrow the rollers by changing the machine setting by one notch, then pass the rolled pasta through the rollers again. Dust the rolled pasta with flour. Repeat the process until they've been passed through the narrowest setting on the machine. Blanch each sheet for 1 minute in boiling salted water, before refreshing in cold water. Remove from the water and pat dry using a tea towel.On a clean, flat surface lay out two large pieces of cling film next to each other with a short edge nearest you, overlapping each length so that the surface area is double that of the combined size of the two pasta sheets. Lay the pasta sheets on the cling film in the opposite direction, overlapping in the middle to make one large sheet.Combine the filling with the cheese and season with salt and pepper. Carefully spread the mixture evenly over the pasta, leaving a 2cm/1in gap at the bottom and a 4-5cm/1½-2in gap at the top. Using the cling film under the pasta to help you, roll the pasta up like a Swiss roll, keeping the roll tight. Once rolled up, wrap the cling film around the pasta and tuck the ends under the roll to seal. Heat a non-stick pan over a medium heat with a little rapeseed oil. Carefully cut the pasta rotollo into four thick (3-4cm/1½-1¾in) slices, leaving the cling film on. Lightly flour the cut sides, remove the cling film and carefully put the pieces in the pan. Colour on each side until golden-brown then transfer to the oven for 5 minutes, to finish.For the cream sauce, in a medium saucepan, bring the cream to the boil then add the spinach, peas and broad beans. Season with salt, pepper and a squeeze of lemon juice. Divide the cream sauce between four serving bowls and place the rotolo on top. Drizzle a little extra virgin rapeseed oil on top and serve. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. To make the pasta, put all of the ingredients in a bowl and, using your hands, gently mix together until they form a dough. Wrap in cling film and refrigerate for at least 15 minutes. To make the pasta, put all of the ingredients in a bowl and, using your hands, gently mix together until they form a dough. Wrap in cling film and refrigerate for at least 15 minutes. For the filling, heat a little oil in a non-stick frying pan and add the pancetta. Cook over a medium heat for 2-3 minutes, or until the pancetta fat starts to melt, and then add the squash. Cook for a further minute and then add the onion, garlic, chilli and sage. Cover the pan with a lid and cook for 8-10 minutes, or until the squash is tender. Drain any excess oil from the pan. Cover and refrigerate. For the filling, heat a little oil in a non-stick frying pan and add the pancetta. Cook over a medium heat for 2-3 minutes, or until the pancetta fat starts to melt, and then add the squash. Cook for a further minute and then add the onion, garlic, chilli and sage. Cover the pan with a lid and cook for 8-10 minutes, or until the squash is tender. Drain any excess oil from the pan. Cover and refrigerate. Remove the pasta dough from the fridge and cut in half. Roll the dough into 2 sheets using a pasta machine. Flour a work surface and the rollers of the pasta machine. Flatten out the dough into a rectangle. Set the rollers to their widest setting. Roll the pasta through the rollers. Narrow the rollers by changing the machine setting by one notch, then pass the rolled pasta through the rollers again. Dust the rolled pasta with flour. Repeat the process until they've been passed through the narrowest setting on the machine. Remove the pasta dough from the fridge and cut in half. Roll the dough into 2 sheets using a pasta machine. Flour a work surface and the rollers of the pasta machine. Flatten out the dough into a rectangle. Set the rollers to their widest setting. Roll the pasta through the rollers. Narrow the rollers by changing the machine setting by one notch, then pass the rolled pasta through the rollers again. Dust the rolled pasta with flour. Repeat the process until they've been passed through the narrowest setting on the machine. Blanch each sheet for 1 minute in boiling salted water, before refreshing in cold water. Remove from the water and pat dry using a tea towel. Blanch each sheet for 1 minute in boiling salted water, before refreshing in cold water. Remove from the water and pat dry using a tea towel. On a clean, flat surface lay out two large pieces of cling film next to each other with a short edge nearest you, overlapping each length so that the surface area is double that of the combined size of the two pasta sheets. Lay the pasta sheets on the cling film in the opposite direction, overlapping in the middle to make one large sheet. On a clean, flat surface lay out two large pieces of cling film next to each other with a short edge nearest you, overlapping each length so that the surface area is double that of the combined size of the two pasta sheets. Lay the pasta sheets on the cling film in the opposite direction, overlapping in the middle to make one large sheet. Combine the filling with the cheese and season with salt and pepper. Carefully spread the mixture evenly over the pasta, leaving a 2cm/1in gap at the bottom and a 4-5cm/1½-2in gap at the top. Using the cling film under the pasta to help you, roll the pasta up like a Swiss roll, keeping the roll tight. Once rolled up, wrap the cling film around the pasta and tuck the ends under the roll to seal. Combine the filling with the cheese and season with salt and pepper. Carefully spread the mixture evenly over the pasta, leaving a 2cm/1in gap at the bottom and a 4-5cm/1½-2in gap at the top. Using the cling film under the pasta to help you, roll the pasta up like a Swiss roll, keeping the roll tight. Once rolled up, wrap the cling film around the pasta and tuck the ends under the roll to seal. Heat a non-stick pan over a medium heat with a little rapeseed oil. Carefully cut the pasta rotollo into four thick (3-4cm/1½-1¾in) slices, leaving the cling film on. Lightly flour the cut sides, remove the cling film and carefully put the pieces in the pan. Colour on each side until golden-brown then transfer to the oven for 5 minutes, to finish. Heat a non-stick pan over a medium heat with a little rapeseed oil. Carefully cut the pasta rotollo into four thick (3-4cm/1½-1¾in) slices, leaving the cling film on. Lightly flour the cut sides, remove the cling film and carefully put the pieces in the pan. Colour on each side until golden-brown then transfer to the oven for 5 minutes, to finish. For the cream sauce, in a medium saucepan, bring the cream to the boil then add the spinach, peas and broad beans. Season with salt, pepper and a squeeze of lemon juice. For the cream sauce, in a medium saucepan, bring the cream to the boil then add the spinach, peas and broad beans. Season with salt, pepper and a squeeze of lemon juice. Divide the cream sauce between four serving bowls and place the rotolo on top. Drizzle a little extra virgin rapeseed oil on top and serve. Divide the cream sauce between four serving bowls and place the rotolo on top. Drizzle a little extra virgin rapeseed oil on top and serve. | {
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"type": "HowTo",
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"title": "Goats' cheese and butternut squash rotolo recipe",
"content": "Preheat the oven to 160C/140C Fan/Gas 3.To make the pasta, put all of the ingredients in a bowl and, using your hands, gently mix together until they form a dough. Wrap in cling film and refrigerate for at least 15 minutes.For the filling, heat a little oil in a non-stick frying pan and add the pancetta. Cook over a medium heat for 2-3 minutes, or until the pancetta fat starts to melt, and then add the squash. Cook for a further minute and then add the onion, garlic, chilli and sage. Cover the pan with a lid and cook for 8-10 minutes, or until the squash is tender. Drain any excess oil from the pan. Cover and refrigerate.Remove the pasta dough from the fridge and cut in half. Roll the dough into 2 sheets using a pasta machine. Flour a work surface and the rollers of the pasta machine. Flatten out the dough into a rectangle. Set the rollers to their widest setting. Roll the pasta through the rollers. Narrow the rollers by changing the machine setting by one notch, then pass the rolled pasta through the rollers again. Dust the rolled pasta with flour. Repeat the process until they've been passed through the narrowest setting on the machine. Blanch each sheet for 1 minute in boiling salted water, before refreshing in cold water. Remove from the water and pat dry using a tea towel.On a clean, flat surface lay out two large pieces of cling film next to each other with a short edge nearest you, overlapping each length so that the surface area is double that of the combined size of the two pasta sheets. Lay the pasta sheets on the cling film in the opposite direction, overlapping in the middle to make one large sheet.Combine the filling with the cheese and season with salt and pepper. Carefully spread the mixture evenly over the pasta, leaving a 2cm/1in gap at the bottom and a 4-5cm/1½-2in gap at the top. Using the cling film under the pasta to help you, roll the pasta up like a Swiss roll, keeping the roll tight. Once rolled up, wrap the cling film around the pasta and tuck the ends under the roll to seal. Heat a non-stick pan over a medium heat with a little rapeseed oil. Carefully cut the pasta rotollo into four thick (3-4cm/1½-1¾in) slices, leaving the cling film on. Lightly flour the cut sides, remove the cling film and carefully put the pieces in the pan. Colour on each side until golden-brown then transfer to the oven for 5 minutes, to finish.For the cream sauce, in a medium saucepan, bring the cream to the boil then add the spinach, peas and broad beans. Season with salt, pepper and a squeeze of lemon juice. Divide the cream sauce between four serving bowls and place the rotolo on top. Drizzle a little extra virgin rapeseed oil on top and serve. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. To make the pasta, put all of the ingredients in a bowl and, using your hands, gently mix together until they form a dough. Wrap in cling film and refrigerate for at least 15 minutes. To make the pasta, put all of the ingredients in a bowl and, using your hands, gently mix together until they form a dough. Wrap in cling film and refrigerate for at least 15 minutes. For the filling, heat a little oil in a non-stick frying pan and add the pancetta. Cook over a medium heat for 2-3 minutes, or until the pancetta fat starts to melt, and then add the squash. Cook for a further minute and then add the onion, garlic, chilli and sage. Cover the pan with a lid and cook for 8-10 minutes, or until the squash is tender. Drain any excess oil from the pan. Cover and refrigerate. For the filling, heat a little oil in a non-stick frying pan and add the pancetta. Cook over a medium heat for 2-3 minutes, or until the pancetta fat starts to melt, and then add the squash. Cook for a further minute and then add the onion, garlic, chilli and sage. Cover the pan with a lid and cook for 8-10 minutes, or until the squash is tender. Drain any excess oil from the pan. Cover and refrigerate. Remove the pasta dough from the fridge and cut in half. Roll the dough into 2 sheets using a pasta machine. Flour a work surface and the rollers of the pasta machine. Flatten out the dough into a rectangle. Set the rollers to their widest setting. Roll the pasta through the rollers. Narrow the rollers by changing the machine setting by one notch, then pass the rolled pasta through the rollers again. Dust the rolled pasta with flour. Repeat the process until they've been passed through the narrowest setting on the machine. Remove the pasta dough from the fridge and cut in half. Roll the dough into 2 sheets using a pasta machine. Flour a work surface and the rollers of the pasta machine. Flatten out the dough into a rectangle. Set the rollers to their widest setting. Roll the pasta through the rollers. Narrow the rollers by changing the machine setting by one notch, then pass the rolled pasta through the rollers again. Dust the rolled pasta with flour. Repeat the process until they've been passed through the narrowest setting on the machine. Blanch each sheet for 1 minute in boiling salted water, before refreshing in cold water. Remove from the water and pat dry using a tea towel. Blanch each sheet for 1 minute in boiling salted water, before refreshing in cold water. Remove from the water and pat dry using a tea towel. On a clean, flat surface lay out two large pieces of cling film next to each other with a short edge nearest you, overlapping each length so that the surface area is double that of the combined size of the two pasta sheets. Lay the pasta sheets on the cling film in the opposite direction, overlapping in the middle to make one large sheet. On a clean, flat surface lay out two large pieces of cling film next to each other with a short edge nearest you, overlapping each length so that the surface area is double that of the combined size of the two pasta sheets. Lay the pasta sheets on the cling film in the opposite direction, overlapping in the middle to make one large sheet. Combine the filling with the cheese and season with salt and pepper. Carefully spread the mixture evenly over the pasta, leaving a 2cm/1in gap at the bottom and a 4-5cm/1½-2in gap at the top. Using the cling film under the pasta to help you, roll the pasta up like a Swiss roll, keeping the roll tight. Once rolled up, wrap the cling film around the pasta and tuck the ends under the roll to seal. Combine the filling with the cheese and season with salt and pepper. Carefully spread the mixture evenly over the pasta, leaving a 2cm/1in gap at the bottom and a 4-5cm/1½-2in gap at the top. Using the cling film under the pasta to help you, roll the pasta up like a Swiss roll, keeping the roll tight. Once rolled up, wrap the cling film around the pasta and tuck the ends under the roll to seal. Heat a non-stick pan over a medium heat with a little rapeseed oil. Carefully cut the pasta rotollo into four thick (3-4cm/1½-1¾in) slices, leaving the cling film on. Lightly flour the cut sides, remove the cling film and carefully put the pieces in the pan. Colour on each side until golden-brown then transfer to the oven for 5 minutes, to finish. Heat a non-stick pan over a medium heat with a little rapeseed oil. Carefully cut the pasta rotollo into four thick (3-4cm/1½-1¾in) slices, leaving the cling film on. Lightly flour the cut sides, remove the cling film and carefully put the pieces in the pan. Colour on each side until golden-brown then transfer to the oven for 5 minutes, to finish. For the cream sauce, in a medium saucepan, bring the cream to the boil then add the spinach, peas and broad beans. Season with salt, pepper and a squeeze of lemon juice. For the cream sauce, in a medium saucepan, bring the cream to the boil then add the spinach, peas and broad beans. Season with salt, pepper and a squeeze of lemon juice. Divide the cream sauce between four serving bowls and place the rotolo on top. Drizzle a little extra virgin rapeseed oil on top and serve. Divide the cream sauce between four serving bowls and place the rotolo on top. Drizzle a little extra virgin rapeseed oil on top and serve."
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} | 7af0441ca01cacfff25c607aac069722b24e9d46d896b5e81467777058c815f2 | Tagliatelle with mussels recipe
For the pasta, mix the flour and semolina together on a clean work surface or in a large bowl.Make a well in the centre and break in the eggs.With a fork or with your hands, gradually mix the flour with the eggs to form a soft dough. Knead the dough for five minutes, or until smooth.Shape the dough into a ball, wrap in cling film and leave to chill in the fridge for at least 30 minutes.Flour the pasta machine with semolina and divide the pasta into four equal pieces. Starting at the lowest (thickest) setting, feed one piece of the dough through the machine, turning the handle with one hand and holding the dough as it comes through the machine with the other. Change the setting on the pasta machine to the next-thickest setting, flour it again and feed the pasta sheet through the machine again, as before.Repeat this process 3-4 more times, flouring the machine and changing the setting down each time. The pasta should be quite thin, but still easy to handle without tearing. Don't be tempted to skip settings or the dough may tear. Repeat with the other pieces of dough.Once the pasta sheets have reached the ideal thickness, cut into long strips and dust with semolinaFor the sauce, heat the olive oil in a large lidded frying pan and fry the anchovy, capers and garlic for 2-3 minutes.Add the chopped tomatoes, oregano, chilli and mussels. Stir well, partially cover with the lid and cook on a medium heat for 4-6 minutes, or until most of the mussels have opened (discard any mussels that have not opened during cooking).Remove most of the mussels from their shells and discard the shells, keeping some aside to garnish. Return the shelled mussels to the sauce.Meanwhile, cook the pasta in a large pan of boiling water for 2-3 minutes, or until al dente.Drain the pasta, reserving a little of the pasta water. Tip the pasta into the tomato sauce and stir until well combined. If necessary, loosen the sauce with a little reserved pasta water.To serve, spoon the pasta into pasta bowls, sprinkle over the parsley and the un-shelled mussels. For the pasta, mix the flour and semolina together on a clean work surface or in a large bowl. For the pasta, mix the flour and semolina together on a clean work surface or in a large bowl. Make a well in the centre and break in the eggs. Make a well in the centre and break in the eggs. With a fork or with your hands, gradually mix the flour with the eggs to form a soft dough. Knead the dough for five minutes, or until smooth. With a fork or with your hands, gradually mix the flour with the eggs to form a soft dough. Knead the dough for five minutes, or until smooth. Shape the dough into a ball, wrap in cling film and leave to chill in the fridge for at least 30 minutes. Shape the dough into a ball, wrap in cling film and leave to chill in the fridge for at least 30 minutes. Flour the pasta machine with semolina and divide the pasta into four equal pieces. Starting at the lowest (thickest) setting, feed one piece of the dough through the machine, turning the handle with one hand and holding the dough as it comes through the machine with the other. Change the setting on the pasta machine to the next-thickest setting, flour it again and feed the pasta sheet through the machine again, as before. Flour the pasta machine with semolina and divide the pasta into four equal pieces. Starting at the lowest (thickest) setting, feed one piece of the dough through the machine, turning the handle with one hand and holding the dough as it comes through the machine with the other. Change the setting on the pasta machine to the next-thickest setting, flour it again and feed the pasta sheet through the machine again, as before. Repeat this process 3-4 more times, flouring the machine and changing the setting down each time. The pasta should be quite thin, but still easy to handle without tearing. Don't be tempted to skip settings or the dough may tear. Repeat with the other pieces of dough. Repeat this process 3-4 more times, flouring the machine and changing the setting down each time. The pasta should be quite thin, but still easy to handle without tearing. Don't be tempted to skip settings or the dough may tear. Repeat with the other pieces of dough. Once the pasta sheets have reached the ideal thickness, cut into long strips and dust with semolina Once the pasta sheets have reached the ideal thickness, cut into long strips and dust with semolina For the sauce, heat the olive oil in a large lidded frying pan and fry the anchovy, capers and garlic for 2-3 minutes. For the sauce, heat the olive oil in a large lidded frying pan and fry the anchovy, capers and garlic for 2-3 minutes. Add the chopped tomatoes, oregano, chilli and mussels. Stir well, partially cover with the lid and cook on a medium heat for 4-6 minutes, or until most of the mussels have opened (discard any mussels that have not opened during cooking). Add the chopped tomatoes, oregano, chilli and mussels. Stir well, partially cover with the lid and cook on a medium heat for 4-6 minutes, or until most of the mussels have opened (discard any mussels that have not opened during cooking). Remove most of the mussels from their shells and discard the shells, keeping some aside to garnish. Return the shelled mussels to the sauce. Remove most of the mussels from their shells and discard the shells, keeping some aside to garnish. Return the shelled mussels to the sauce. Meanwhile, cook the pasta in a large pan of boiling water for 2-3 minutes, or until al dente. Meanwhile, cook the pasta in a large pan of boiling water for 2-3 minutes, or until al dente. Drain the pasta, reserving a little of the pasta water. Tip the pasta into the tomato sauce and stir until well combined. If necessary, loosen the sauce with a little reserved pasta water. Drain the pasta, reserving a little of the pasta water. Tip the pasta into the tomato sauce and stir until well combined. If necessary, loosen the sauce with a little reserved pasta water. To serve, spoon the pasta into pasta bowls, sprinkle over the parsley and the un-shelled mussels. To serve, spoon the pasta into pasta bowls, sprinkle over the parsley and the un-shelled mussels. | {
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"url": "https://www.bbc.co.uk/food/recipes/tagliatelle_with_mussels_64767",
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"title": "Tagliatelle with mussels recipe",
"content": "For the pasta, mix the flour and semolina together on a clean work surface or in a large bowl.Make a well in the centre and break in the eggs.With a fork or with your hands, gradually mix the flour with the eggs to form a soft dough. Knead the dough for five minutes, or until smooth.Shape the dough into a ball, wrap in cling film and leave to chill in the fridge for at least 30 minutes.Flour the pasta machine with semolina and divide the pasta into four equal pieces. Starting at the lowest (thickest) setting, feed one piece of the dough through the machine, turning the handle with one hand and holding the dough as it comes through the machine with the other. Change the setting on the pasta machine to the next-thickest setting, flour it again and feed the pasta sheet through the machine again, as before.Repeat this process 3-4 more times, flouring the machine and changing the setting down each time. The pasta should be quite thin, but still easy to handle without tearing. Don't be tempted to skip settings or the dough may tear. Repeat with the other pieces of dough.Once the pasta sheets have reached the ideal thickness, cut into long strips and dust with semolinaFor the sauce, heat the olive oil in a large lidded frying pan and fry the anchovy, capers and garlic for 2-3 minutes.Add the chopped tomatoes, oregano, chilli and mussels. Stir well, partially cover with the lid and cook on a medium heat for 4-6 minutes, or until most of the mussels have opened (discard any mussels that have not opened during cooking).Remove most of the mussels from their shells and discard the shells, keeping some aside to garnish. Return the shelled mussels to the sauce.Meanwhile, cook the pasta in a large pan of boiling water for 2-3 minutes, or until al dente.Drain the pasta, reserving a little of the pasta water. Tip the pasta into the tomato sauce and stir until well combined. If necessary, loosen the sauce with a little reserved pasta water.To serve, spoon the pasta into pasta bowls, sprinkle over the parsley and the un-shelled mussels. For the pasta, mix the flour and semolina together on a clean work surface or in a large bowl. For the pasta, mix the flour and semolina together on a clean work surface or in a large bowl. Make a well in the centre and break in the eggs. Make a well in the centre and break in the eggs. With a fork or with your hands, gradually mix the flour with the eggs to form a soft dough. Knead the dough for five minutes, or until smooth. With a fork or with your hands, gradually mix the flour with the eggs to form a soft dough. Knead the dough for five minutes, or until smooth. Shape the dough into a ball, wrap in cling film and leave to chill in the fridge for at least 30 minutes. Shape the dough into a ball, wrap in cling film and leave to chill in the fridge for at least 30 minutes. Flour the pasta machine with semolina and divide the pasta into four equal pieces. Starting at the lowest (thickest) setting, feed one piece of the dough through the machine, turning the handle with one hand and holding the dough as it comes through the machine with the other. Change the setting on the pasta machine to the next-thickest setting, flour it again and feed the pasta sheet through the machine again, as before. Flour the pasta machine with semolina and divide the pasta into four equal pieces. Starting at the lowest (thickest) setting, feed one piece of the dough through the machine, turning the handle with one hand and holding the dough as it comes through the machine with the other. Change the setting on the pasta machine to the next-thickest setting, flour it again and feed the pasta sheet through the machine again, as before. Repeat this process 3-4 more times, flouring the machine and changing the setting down each time. The pasta should be quite thin, but still easy to handle without tearing. Don't be tempted to skip settings or the dough may tear. Repeat with the other pieces of dough. Repeat this process 3-4 more times, flouring the machine and changing the setting down each time. The pasta should be quite thin, but still easy to handle without tearing. Don't be tempted to skip settings or the dough may tear. Repeat with the other pieces of dough. Once the pasta sheets have reached the ideal thickness, cut into long strips and dust with semolina Once the pasta sheets have reached the ideal thickness, cut into long strips and dust with semolina For the sauce, heat the olive oil in a large lidded frying pan and fry the anchovy, capers and garlic for 2-3 minutes. For the sauce, heat the olive oil in a large lidded frying pan and fry the anchovy, capers and garlic for 2-3 minutes. Add the chopped tomatoes, oregano, chilli and mussels. Stir well, partially cover with the lid and cook on a medium heat for 4-6 minutes, or until most of the mussels have opened (discard any mussels that have not opened during cooking). Add the chopped tomatoes, oregano, chilli and mussels. Stir well, partially cover with the lid and cook on a medium heat for 4-6 minutes, or until most of the mussels have opened (discard any mussels that have not opened during cooking). Remove most of the mussels from their shells and discard the shells, keeping some aside to garnish. Return the shelled mussels to the sauce. Remove most of the mussels from their shells and discard the shells, keeping some aside to garnish. Return the shelled mussels to the sauce. Meanwhile, cook the pasta in a large pan of boiling water for 2-3 minutes, or until al dente. Meanwhile, cook the pasta in a large pan of boiling water for 2-3 minutes, or until al dente. Drain the pasta, reserving a little of the pasta water. Tip the pasta into the tomato sauce and stir until well combined. If necessary, loosen the sauce with a little reserved pasta water. Drain the pasta, reserving a little of the pasta water. Tip the pasta into the tomato sauce and stir until well combined. If necessary, loosen the sauce with a little reserved pasta water. To serve, spoon the pasta into pasta bowls, sprinkle over the parsley and the un-shelled mussels. To serve, spoon the pasta into pasta bowls, sprinkle over the parsley and the un-shelled mussels."
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} | e381c0a23f2050897526d43c04a55475a96f6918b616d9090702cd7f48a86ca6 | Homemade pasta with tomato sauce recipe
An average of 5.0 out of 5 stars from 4 ratings This quick tomato sauce uses fresh baby plum tomatoes combined with passata. Make the homemade pasta into whatever shape you like best - it's great fun to make with kids. 250g/9oz ‘00’ flour250g/9oz fine semolina flour5 free-range eggs 250g/9oz ‘00’ flour 250g/9oz fine semolina flour 5 free-range eggs 2–4 tbsp olive oil2 garlic cloves, finely chopped500g/1lb 2oz baby plum tomatoes, left whole500ml/18fl oz tomato passata2–4 tbsp torn fresh basil 2–4 tbsp olive oil 2 garlic cloves, finely chopped 500g/1lb 2oz baby plum tomatoes, left whole 500ml/18fl oz tomato passata 2–4 tbsp torn fresh basil Method To make the pasta, place all the ingredients into a bowl or a stand mixer and mix to make a dough. Cover and leave the pasta to rest for at least an hour.Roll out and cut into whatever shape you choose. To make the tomato sauce, heat the oil in a saucepan over a medium heat. Once hot, add the garlic and cook for a minute, then add the baby plum tomatoes. Cook for a further 2–3 minutes. Add the passata and cook for 3–4 minutes. Finish with the fresh basil.To serve, place a large pan of boiling salted water onto the hob. Cook the pasta according to the recommendation for whatever shape you have made. Drop the cooked pasta into the sauce and stir through. Serve. To make the pasta, place all the ingredients into a bowl or a stand mixer and mix to make a dough. Cover and leave the pasta to rest for at least an hour. To make the pasta, place all the ingredients into a bowl or a stand mixer and mix to make a dough. Cover and leave the pasta to rest for at least an hour. Roll out and cut into whatever shape you choose. Roll out and cut into whatever shape you choose. To make the tomato sauce, heat the oil in a saucepan over a medium heat. Once hot, add the garlic and cook for a minute, then add the baby plum tomatoes. Cook for a further 2–3 minutes. Add the passata and cook for 3–4 minutes. Finish with the fresh basil. To make the tomato sauce, heat the oil in a saucepan over a medium heat. Once hot, add the garlic and cook for a minute, then add the baby plum tomatoes. Cook for a further 2–3 minutes. Add the passata and cook for 3–4 minutes. Finish with the fresh basil. To serve, place a large pan of boiling salted water onto the hob. Cook the pasta according to the recommendation for whatever shape you have made. Drop the cooked pasta into the sauce and stir through. Serve. To serve, place a large pan of boiling salted water onto the hob. Cook the pasta according to the recommendation for whatever shape you have made. Drop the cooked pasta into the sauce and stir through. Serve. Recipe tips If you have pasta leftover it will keep in the fridge for up to 2 days. It can also be frozen, or air dried an stored in an airtight container. | {
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"url": "https://www.bbc.co.uk/food/recipes/pasta_with_tomato_sauce_20931",
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Homemade pasta with tomato sauce recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings This quick tomato sauce uses fresh baby plum tomatoes combined with passata. Make the homemade pasta into whatever shape you like best - it's great fun to make with kids. 250g/9oz ‘00’ flour250g/9oz fine semolina flour5 free-range eggs 250g/9oz ‘00’ flour 250g/9oz fine semolina flour 5 free-range eggs 2–4 tbsp olive oil2 garlic cloves, finely chopped500g/1lb 2oz baby plum tomatoes, left whole500ml/18fl oz tomato passata2–4 tbsp torn fresh basil 2–4 tbsp olive oil 2 garlic cloves, finely chopped 500g/1lb 2oz baby plum tomatoes, left whole 500ml/18fl oz tomato passata 2–4 tbsp torn fresh basil Method To make the pasta, place all the ingredients into a bowl or a stand mixer and mix to make a dough. Cover and leave the pasta to rest for at least an hour.Roll out and cut into whatever shape you choose. To make the tomato sauce, heat the oil in a saucepan over a medium heat. Once hot, add the garlic and cook for a minute, then add the baby plum tomatoes. Cook for a further 2–3 minutes. Add the passata and cook for 3–4 minutes. Finish with the fresh basil.To serve, place a large pan of boiling salted water onto the hob. Cook the pasta according to the recommendation for whatever shape you have made. Drop the cooked pasta into the sauce and stir through. Serve. To make the pasta, place all the ingredients into a bowl or a stand mixer and mix to make a dough. Cover and leave the pasta to rest for at least an hour. To make the pasta, place all the ingredients into a bowl or a stand mixer and mix to make a dough. Cover and leave the pasta to rest for at least an hour. Roll out and cut into whatever shape you choose. Roll out and cut into whatever shape you choose. To make the tomato sauce, heat the oil in a saucepan over a medium heat. Once hot, add the garlic and cook for a minute, then add the baby plum tomatoes. Cook for a further 2–3 minutes. Add the passata and cook for 3–4 minutes. Finish with the fresh basil. To make the tomato sauce, heat the oil in a saucepan over a medium heat. Once hot, add the garlic and cook for a minute, then add the baby plum tomatoes. Cook for a further 2–3 minutes. Add the passata and cook for 3–4 minutes. Finish with the fresh basil. To serve, place a large pan of boiling salted water onto the hob. Cook the pasta according to the recommendation for whatever shape you have made. Drop the cooked pasta into the sauce and stir through. Serve. To serve, place a large pan of boiling salted water onto the hob. Cook the pasta according to the recommendation for whatever shape you have made. Drop the cooked pasta into the sauce and stir through. Serve. Recipe tips If you have pasta leftover it will keep in the fridge for up to 2 days. It can also be frozen, or air dried an stored in an airtight container."
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} | 94f1154f493205bac59f35bc11aa50078f86841b0897fba81761c198cd0bc5e0 | Pansotti with ricotta and fennel and walnut sauce recipe
For the pasta, place the flour and eggs and egg yolks into a food processor and process for one minute until the dough comes together.Cover in cling film and place in the fridge to rest for 30 minutes. When chilled, divide the dough in half and keep one portion for another meal.Roll the remaining half of the dough through a pasta machine, gradually reducing the thickness, until the pasta is rolled as thin as possible. Dust with the semolina and set aside in the fridge until needed.For the pansotti filling, beat the ricotta and chopped fennel together in a bowl and season to taste with salt and freshly ground black pepper. Take the pasta from the fridge and lay out on the work surface. Working 2cm/1in from the edge of the longest side, place heaped teaspoons of the filling at intervals along the length of the pasta with a 3cm/1¼in gap between each one. Brush between each portion of filling with a pastry brush dipped in water, then fold the unfilled half of the pasta sheet over to cover. Using your two little fingers, push the pasta down round each portion of filling to seal. Make sure that there is no trapped air inside or the pasta will burst during cooking.Using a round pastry cutter, cut around the filling to create half-moon shapes. Pick them up individually to make sure each one is airtight. They will keep in a fridge on a floured tray for up to two days, or you can cook them immediately. For the walnut sauce, crush the garlic with a pinch of sea salt in a pestle and mortar, then add the walnuts. Pound until smooth, then mix in the lemon juice, parmesan, milk, olive oil and parsley. Whisk until the sauce emulsifies, then season, to taste, with salt and freshly ground black pepper.Cook the pansotti in a large pan of salted boiling water for 3-4mins. The water should be at a fast, rolling boil.Meanwhile, melt the butter in a large frying pan. Drain the pasta, add to the frying pan and mix to coat in the butter. Add a generous spoonful of the walnut sauce and stir the pasta to coat. Add a good grinding of black pepper and serve, with extra walnut sauce if desired. For the pasta, place the flour and eggs and egg yolks into a food processor and process for one minute until the dough comes together. For the pasta, place the flour and eggs and egg yolks into a food processor and process for one minute until the dough comes together. Cover in cling film and place in the fridge to rest for 30 minutes. When chilled, divide the dough in half and keep one portion for another meal. Cover in cling film and place in the fridge to rest for 30 minutes. When chilled, divide the dough in half and keep one portion for another meal. Roll the remaining half of the dough through a pasta machine, gradually reducing the thickness, until the pasta is rolled as thin as possible. Dust with the semolina and set aside in the fridge until needed. Roll the remaining half of the dough through a pasta machine, gradually reducing the thickness, until the pasta is rolled as thin as possible. Dust with the semolina and set aside in the fridge until needed. For the pansotti filling, beat the ricotta and chopped fennel together in a bowl and season to taste with salt and freshly ground black pepper. For the pansotti filling, beat the ricotta and chopped fennel together in a bowl and season to taste with salt and freshly ground black pepper. Take the pasta from the fridge and lay out on the work surface. Working 2cm/1in from the edge of the longest side, place heaped teaspoons of the filling at intervals along the length of the pasta with a 3cm/1¼in gap between each one. Take the pasta from the fridge and lay out on the work surface. Working 2cm/1in from the edge of the longest side, place heaped teaspoons of the filling at intervals along the length of the pasta with a 3cm/1¼in gap between each one. Brush between each portion of filling with a pastry brush dipped in water, then fold the unfilled half of the pasta sheet over to cover. Brush between each portion of filling with a pastry brush dipped in water, then fold the unfilled half of the pasta sheet over to cover. Using your two little fingers, push the pasta down round each portion of filling to seal. Make sure that there is no trapped air inside or the pasta will burst during cooking. Using your two little fingers, push the pasta down round each portion of filling to seal. Make sure that there is no trapped air inside or the pasta will burst during cooking. Using a round pastry cutter, cut around the filling to create half-moon shapes. Pick them up individually to make sure each one is airtight. They will keep in a fridge on a floured tray for up to two days, or you can cook them immediately. Using a round pastry cutter, cut around the filling to create half-moon shapes. Pick them up individually to make sure each one is airtight. They will keep in a fridge on a floured tray for up to two days, or you can cook them immediately. For the walnut sauce, crush the garlic with a pinch of sea salt in a pestle and mortar, then add the walnuts. Pound until smooth, then mix in the lemon juice, parmesan, milk, olive oil and parsley. For the walnut sauce, crush the garlic with a pinch of sea salt in a pestle and mortar, then add the walnuts. Pound until smooth, then mix in the lemon juice, parmesan, milk, olive oil and parsley. Whisk until the sauce emulsifies, then season, to taste, with salt and freshly ground black pepper. Whisk until the sauce emulsifies, then season, to taste, with salt and freshly ground black pepper. Cook the pansotti in a large pan of salted boiling water for 3-4mins. The water should be at a fast, rolling boil. Cook the pansotti in a large pan of salted boiling water for 3-4mins. The water should be at a fast, rolling boil. Meanwhile, melt the butter in a large frying pan. Drain the pasta, add to the frying pan and mix to coat in the butter. Meanwhile, melt the butter in a large frying pan. Drain the pasta, add to the frying pan and mix to coat in the butter. Add a generous spoonful of the walnut sauce and stir the pasta to coat. Add a good grinding of black pepper and serve, with extra walnut sauce if desired. Add a generous spoonful of the walnut sauce and stir the pasta to coat. Add a good grinding of black pepper and serve, with extra walnut sauce if desired. | {
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"title": "Pansotti with ricotta and fennel and walnut sauce recipe",
"content": "For the pasta, place the flour and eggs and egg yolks into a food processor and process for one minute until the dough comes together.Cover in cling film and place in the fridge to rest for 30 minutes. When chilled, divide the dough in half and keep one portion for another meal.Roll the remaining half of the dough through a pasta machine, gradually reducing the thickness, until the pasta is rolled as thin as possible. Dust with the semolina and set aside in the fridge until needed.For the pansotti filling, beat the ricotta and chopped fennel together in a bowl and season to taste with salt and freshly ground black pepper. Take the pasta from the fridge and lay out on the work surface. Working 2cm/1in from the edge of the longest side, place heaped teaspoons of the filling at intervals along the length of the pasta with a 3cm/1¼in gap between each one. Brush between each portion of filling with a pastry brush dipped in water, then fold the unfilled half of the pasta sheet over to cover. Using your two little fingers, push the pasta down round each portion of filling to seal. Make sure that there is no trapped air inside or the pasta will burst during cooking.Using a round pastry cutter, cut around the filling to create half-moon shapes. Pick them up individually to make sure each one is airtight. They will keep in a fridge on a floured tray for up to two days, or you can cook them immediately. For the walnut sauce, crush the garlic with a pinch of sea salt in a pestle and mortar, then add the walnuts. Pound until smooth, then mix in the lemon juice, parmesan, milk, olive oil and parsley. Whisk until the sauce emulsifies, then season, to taste, with salt and freshly ground black pepper.Cook the pansotti in a large pan of salted boiling water for 3-4mins. The water should be at a fast, rolling boil.Meanwhile, melt the butter in a large frying pan. Drain the pasta, add to the frying pan and mix to coat in the butter. Add a generous spoonful of the walnut sauce and stir the pasta to coat. Add a good grinding of black pepper and serve, with extra walnut sauce if desired. For the pasta, place the flour and eggs and egg yolks into a food processor and process for one minute until the dough comes together. For the pasta, place the flour and eggs and egg yolks into a food processor and process for one minute until the dough comes together. Cover in cling film and place in the fridge to rest for 30 minutes. When chilled, divide the dough in half and keep one portion for another meal. Cover in cling film and place in the fridge to rest for 30 minutes. When chilled, divide the dough in half and keep one portion for another meal. Roll the remaining half of the dough through a pasta machine, gradually reducing the thickness, until the pasta is rolled as thin as possible. Dust with the semolina and set aside in the fridge until needed. Roll the remaining half of the dough through a pasta machine, gradually reducing the thickness, until the pasta is rolled as thin as possible. Dust with the semolina and set aside in the fridge until needed. For the pansotti filling, beat the ricotta and chopped fennel together in a bowl and season to taste with salt and freshly ground black pepper. For the pansotti filling, beat the ricotta and chopped fennel together in a bowl and season to taste with salt and freshly ground black pepper. Take the pasta from the fridge and lay out on the work surface. Working 2cm/1in from the edge of the longest side, place heaped teaspoons of the filling at intervals along the length of the pasta with a 3cm/1¼in gap between each one. Take the pasta from the fridge and lay out on the work surface. Working 2cm/1in from the edge of the longest side, place heaped teaspoons of the filling at intervals along the length of the pasta with a 3cm/1¼in gap between each one. Brush between each portion of filling with a pastry brush dipped in water, then fold the unfilled half of the pasta sheet over to cover. Brush between each portion of filling with a pastry brush dipped in water, then fold the unfilled half of the pasta sheet over to cover. Using your two little fingers, push the pasta down round each portion of filling to seal. Make sure that there is no trapped air inside or the pasta will burst during cooking. Using your two little fingers, push the pasta down round each portion of filling to seal. Make sure that there is no trapped air inside or the pasta will burst during cooking. Using a round pastry cutter, cut around the filling to create half-moon shapes. Pick them up individually to make sure each one is airtight. They will keep in a fridge on a floured tray for up to two days, or you can cook them immediately. Using a round pastry cutter, cut around the filling to create half-moon shapes. Pick them up individually to make sure each one is airtight. They will keep in a fridge on a floured tray for up to two days, or you can cook them immediately. For the walnut sauce, crush the garlic with a pinch of sea salt in a pestle and mortar, then add the walnuts. Pound until smooth, then mix in the lemon juice, parmesan, milk, olive oil and parsley. For the walnut sauce, crush the garlic with a pinch of sea salt in a pestle and mortar, then add the walnuts. Pound until smooth, then mix in the lemon juice, parmesan, milk, olive oil and parsley. Whisk until the sauce emulsifies, then season, to taste, with salt and freshly ground black pepper. Whisk until the sauce emulsifies, then season, to taste, with salt and freshly ground black pepper. Cook the pansotti in a large pan of salted boiling water for 3-4mins. The water should be at a fast, rolling boil. Cook the pansotti in a large pan of salted boiling water for 3-4mins. The water should be at a fast, rolling boil. Meanwhile, melt the butter in a large frying pan. Drain the pasta, add to the frying pan and mix to coat in the butter. Meanwhile, melt the butter in a large frying pan. Drain the pasta, add to the frying pan and mix to coat in the butter. Add a generous spoonful of the walnut sauce and stir the pasta to coat. Add a good grinding of black pepper and serve, with extra walnut sauce if desired. Add a generous spoonful of the walnut sauce and stir the pasta to coat. Add a good grinding of black pepper and serve, with extra walnut sauce if desired."
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} | c46730bf3856eccc54e2016d16af1034c617a2385487de81a72231acc80f6842 | Tagliarini with prosciutto, peas, spring onions and parmesan recipe
An average of 5.0 out of 5 stars from 2 ratings 200g/7oz Italian '00' flour1 free-range egg6 free-range egg yolks50g/2oz fine semolina flour 200g/7oz Italian '00' flour 1 free-range egg 6 free-range egg yolks 50g/2oz fine semolina flour 50g/2oz butter6 spring onions, sliced thinly200g/7oz fresh peas, poddedsplash water75g/3oz prosciutto, sliced roughly50g/2oz parmesan, grated finelysalt and freshly ground black pepper 50g/2oz butter 6 spring onions, sliced thinly 200g/7oz fresh peas, podded splash water 75g/3oz prosciutto, sliced roughly 50g/2oz parmesan, grated finely salt and freshly ground black pepper Method For the pasta, place the flour, egg and egg yolks into a food processor and pulse until well combined and the mixture comes together as a dough. Place the dough into a bowl, cover with cling film and place into the fridge to rest for 30 minutes.Cut the pasta dough in half and feed one of the pieces through a pasta machine according to the machine instructions, ending on the thinnest setting.Add the tagliarini cutter to the pasta machine and pass the pasta through the machine to make thin strips.Repeat the process with the remaining dough, then dust the pasta with semolina flour, place onto a plate and refrigerate overnight.When you're ready to cook the pasta, bring a large pan of salted water to the boil, add the tagliarini and cook for 2-3 minutes until tender.For the sauce, heat the butter in a frying pan, add the spring onions and fry for one minute.Add the peas and a splash of water and simmer for one minute, then add the prosciutto and cook for a further minute.Drain the pasta and add to the pan with the sauce. Add the parmesan, season, to taste, with salt and freshly ground black pepper and stir. Serve immediately. For the pasta, place the flour, egg and egg yolks into a food processor and pulse until well combined and the mixture comes together as a dough. Place the dough into a bowl, cover with cling film and place into the fridge to rest for 30 minutes. For the pasta, place the flour, egg and egg yolks into a food processor and pulse until well combined and the mixture comes together as a dough. Place the dough into a bowl, cover with cling film and place into the fridge to rest for 30 minutes. Cut the pasta dough in half and feed one of the pieces through a pasta machine according to the machine instructions, ending on the thinnest setting. Cut the pasta dough in half and feed one of the pieces through a pasta machine according to the machine instructions, ending on the thinnest setting. Add the tagliarini cutter to the pasta machine and pass the pasta through the machine to make thin strips. Add the tagliarini cutter to the pasta machine and pass the pasta through the machine to make thin strips. Repeat the process with the remaining dough, then dust the pasta with semolina flour, place onto a plate and refrigerate overnight. Repeat the process with the remaining dough, then dust the pasta with semolina flour, place onto a plate and refrigerate overnight. When you're ready to cook the pasta, bring a large pan of salted water to the boil, add the tagliarini and cook for 2-3 minutes until tender. When you're ready to cook the pasta, bring a large pan of salted water to the boil, add the tagliarini and cook for 2-3 minutes until tender. For the sauce, heat the butter in a frying pan, add the spring onions and fry for one minute. For the sauce, heat the butter in a frying pan, add the spring onions and fry for one minute. Add the peas and a splash of water and simmer for one minute, then add the prosciutto and cook for a further minute. Add the peas and a splash of water and simmer for one minute, then add the prosciutto and cook for a further minute. Drain the pasta and add to the pan with the sauce. Add the parmesan, season, to taste, with salt and freshly ground black pepper and stir. Serve immediately. Drain the pasta and add to the pan with the sauce. Add the parmesan, season, to taste, with salt and freshly ground black pepper and stir. Serve immediately. | {
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"content": "An average of 5.0 out of 5 stars from 2 ratings 200g/7oz Italian '00' flour1 free-range egg6 free-range egg yolks50g/2oz fine semolina flour 200g/7oz Italian '00' flour 1 free-range egg 6 free-range egg yolks 50g/2oz fine semolina flour 50g/2oz butter6 spring onions, sliced thinly200g/7oz fresh peas, poddedsplash water75g/3oz prosciutto, sliced roughly50g/2oz parmesan, grated finelysalt and freshly ground black pepper 50g/2oz butter 6 spring onions, sliced thinly 200g/7oz fresh peas, podded splash water 75g/3oz prosciutto, sliced roughly 50g/2oz parmesan, grated finely salt and freshly ground black pepper Method For the pasta, place the flour, egg and egg yolks into a food processor and pulse until well combined and the mixture comes together as a dough. Place the dough into a bowl, cover with cling film and place into the fridge to rest for 30 minutes.Cut the pasta dough in half and feed one of the pieces through a pasta machine according to the machine instructions, ending on the thinnest setting.Add the tagliarini cutter to the pasta machine and pass the pasta through the machine to make thin strips.Repeat the process with the remaining dough, then dust the pasta with semolina flour, place onto a plate and refrigerate overnight.When you're ready to cook the pasta, bring a large pan of salted water to the boil, add the tagliarini and cook for 2-3 minutes until tender.For the sauce, heat the butter in a frying pan, add the spring onions and fry for one minute.Add the peas and a splash of water and simmer for one minute, then add the prosciutto and cook for a further minute.Drain the pasta and add to the pan with the sauce. Add the parmesan, season, to taste, with salt and freshly ground black pepper and stir. Serve immediately. For the pasta, place the flour, egg and egg yolks into a food processor and pulse until well combined and the mixture comes together as a dough. Place the dough into a bowl, cover with cling film and place into the fridge to rest for 30 minutes. For the pasta, place the flour, egg and egg yolks into a food processor and pulse until well combined and the mixture comes together as a dough. Place the dough into a bowl, cover with cling film and place into the fridge to rest for 30 minutes. Cut the pasta dough in half and feed one of the pieces through a pasta machine according to the machine instructions, ending on the thinnest setting. Cut the pasta dough in half and feed one of the pieces through a pasta machine according to the machine instructions, ending on the thinnest setting. Add the tagliarini cutter to the pasta machine and pass the pasta through the machine to make thin strips. Add the tagliarini cutter to the pasta machine and pass the pasta through the machine to make thin strips. Repeat the process with the remaining dough, then dust the pasta with semolina flour, place onto a plate and refrigerate overnight. Repeat the process with the remaining dough, then dust the pasta with semolina flour, place onto a plate and refrigerate overnight. When you're ready to cook the pasta, bring a large pan of salted water to the boil, add the tagliarini and cook for 2-3 minutes until tender. When you're ready to cook the pasta, bring a large pan of salted water to the boil, add the tagliarini and cook for 2-3 minutes until tender. For the sauce, heat the butter in a frying pan, add the spring onions and fry for one minute. For the sauce, heat the butter in a frying pan, add the spring onions and fry for one minute. Add the peas and a splash of water and simmer for one minute, then add the prosciutto and cook for a further minute. Add the peas and a splash of water and simmer for one minute, then add the prosciutto and cook for a further minute. Drain the pasta and add to the pan with the sauce. Add the parmesan, season, to taste, with salt and freshly ground black pepper and stir. Serve immediately. Drain the pasta and add to the pan with the sauce. Add the parmesan, season, to taste, with salt and freshly ground black pepper and stir. Serve immediately."
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} | 1cd8cb008561cd6d2aadf1d05d8758aef1786da24ddf9ef705efaba6f3707d2b | Squid ink pasta with crab and chilli recipe
An average of 0.0 out of 5 stars from 0 ratings Go over to the dark side with this dramatic black seafood pasta. Squid ink is easily obtained from good fishmongers. 3 free-range egg yolks2 free-range eggs3 sachets squid ink250g/9oz ‘00’ flour 3 free-range egg yolks 2 free-range eggs 3 sachets squid ink 250g/9oz ‘00’ flour 2 tbsp olive oil1 garlic clove, finely chopped4 spring onions, finely sliced1 red chilli, seeds removed, finely chopped2cm/1in fresh ginger, finely chopped200g/7oz white crab meat25ml/1fl oz white wine1 tbsp chopped flatleaf parsley1 tbsp chopped fresh basil 2 tbsp olive oil 1 garlic clove, finely chopped 4 spring onions, finely sliced 1 red chilli, seeds removed, finely chopped 2cm/1in fresh ginger, finely chopped 200g/7oz white crab meat 25ml/1fl oz white wine 1 tbsp chopped flatleaf parsley 1 tbsp chopped fresh basil Method For the squid ink pasta, whisk the egg yolks, whole eggs and squid ink in a bowl to combine.Place the flour in a food processor and, with the motor running, add the liquid until it forms a dough.Remove from the processor and knead gently to bring the dough together. Wrap the dough in cling film and set aside in the fridge for 30 minutes.Roll out the rested pasta dough through a pasta machine, gradually reducing the thickness until it is rolled to the thinnest setting. Then cut into the shape of your choice (linguine and spaghetti work well).For the crab and chilli topping, heat a frying pan over a medium heat and add the oil. Once hot, add the garlic, spring onions, chilli and ginger and gently fry for about a minute, without browning.Add the crab and heat through. Add the white wine and simmer until the volume of the liquid is reduced by half.Bring a large saucepan of salted water to the boil and drop in the pasta. Cook for 1-2 minutes, then drain and add to the crab mixture. Season, to taste, with salt and freshly ground black pepper.Serve immediately in shallow pasta bowls, topped with the chopped parsley and basil. For the squid ink pasta, whisk the egg yolks, whole eggs and squid ink in a bowl to combine. For the squid ink pasta, whisk the egg yolks, whole eggs and squid ink in a bowl to combine. Place the flour in a food processor and, with the motor running, add the liquid until it forms a dough. Place the flour in a food processor and, with the motor running, add the liquid until it forms a dough. Remove from the processor and knead gently to bring the dough together. Wrap the dough in cling film and set aside in the fridge for 30 minutes. Remove from the processor and knead gently to bring the dough together. Wrap the dough in cling film and set aside in the fridge for 30 minutes. Roll out the rested pasta dough through a pasta machine, gradually reducing the thickness until it is rolled to the thinnest setting. Then cut into the shape of your choice (linguine and spaghetti work well). Roll out the rested pasta dough through a pasta machine, gradually reducing the thickness until it is rolled to the thinnest setting. Then cut into the shape of your choice (linguine and spaghetti work well). For the crab and chilli topping, heat a frying pan over a medium heat and add the oil. Once hot, add the garlic, spring onions, chilli and ginger and gently fry for about a minute, without browning. For the crab and chilli topping, heat a frying pan over a medium heat and add the oil. Once hot, add the garlic, spring onions, chilli and ginger and gently fry for about a minute, without browning. Add the crab and heat through. Add the white wine and simmer until the volume of the liquid is reduced by half. Add the crab and heat through. Add the white wine and simmer until the volume of the liquid is reduced by half. Bring a large saucepan of salted water to the boil and drop in the pasta. Cook for 1-2 minutes, then drain and add to the crab mixture. Season, to taste, with salt and freshly ground black pepper. Bring a large saucepan of salted water to the boil and drop in the pasta. Cook for 1-2 minutes, then drain and add to the crab mixture. Season, to taste, with salt and freshly ground black pepper. Serve immediately in shallow pasta bowls, topped with the chopped parsley and basil. Serve immediately in shallow pasta bowls, topped with the chopped parsley and basil. | {
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"title": "Squid ink pasta with crab and chilli recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Go over to the dark side with this dramatic black seafood pasta. Squid ink is easily obtained from good fishmongers. 3 free-range egg yolks2 free-range eggs3 sachets squid ink250g/9oz ‘00’ flour 3 free-range egg yolks 2 free-range eggs 3 sachets squid ink 250g/9oz ‘00’ flour 2 tbsp olive oil1 garlic clove, finely chopped4 spring onions, finely sliced1 red chilli, seeds removed, finely chopped2cm/1in fresh ginger, finely chopped200g/7oz white crab meat25ml/1fl oz white wine1 tbsp chopped flatleaf parsley1 tbsp chopped fresh basil 2 tbsp olive oil 1 garlic clove, finely chopped 4 spring onions, finely sliced 1 red chilli, seeds removed, finely chopped 2cm/1in fresh ginger, finely chopped 200g/7oz white crab meat 25ml/1fl oz white wine 1 tbsp chopped flatleaf parsley 1 tbsp chopped fresh basil Method For the squid ink pasta, whisk the egg yolks, whole eggs and squid ink in a bowl to combine.Place the flour in a food processor and, with the motor running, add the liquid until it forms a dough.Remove from the processor and knead gently to bring the dough together. Wrap the dough in cling film and set aside in the fridge for 30 minutes.Roll out the rested pasta dough through a pasta machine, gradually reducing the thickness until it is rolled to the thinnest setting. Then cut into the shape of your choice (linguine and spaghetti work well).For the crab and chilli topping, heat a frying pan over a medium heat and add the oil. Once hot, add the garlic, spring onions, chilli and ginger and gently fry for about a minute, without browning.Add the crab and heat through. Add the white wine and simmer until the volume of the liquid is reduced by half.Bring a large saucepan of salted water to the boil and drop in the pasta. Cook for 1-2 minutes, then drain and add to the crab mixture. Season, to taste, with salt and freshly ground black pepper.Serve immediately in shallow pasta bowls, topped with the chopped parsley and basil. For the squid ink pasta, whisk the egg yolks, whole eggs and squid ink in a bowl to combine. For the squid ink pasta, whisk the egg yolks, whole eggs and squid ink in a bowl to combine. Place the flour in a food processor and, with the motor running, add the liquid until it forms a dough. Place the flour in a food processor and, with the motor running, add the liquid until it forms a dough. Remove from the processor and knead gently to bring the dough together. Wrap the dough in cling film and set aside in the fridge for 30 minutes. Remove from the processor and knead gently to bring the dough together. Wrap the dough in cling film and set aside in the fridge for 30 minutes. Roll out the rested pasta dough through a pasta machine, gradually reducing the thickness until it is rolled to the thinnest setting. Then cut into the shape of your choice (linguine and spaghetti work well). Roll out the rested pasta dough through a pasta machine, gradually reducing the thickness until it is rolled to the thinnest setting. Then cut into the shape of your choice (linguine and spaghetti work well). For the crab and chilli topping, heat a frying pan over a medium heat and add the oil. Once hot, add the garlic, spring onions, chilli and ginger and gently fry for about a minute, without browning. For the crab and chilli topping, heat a frying pan over a medium heat and add the oil. Once hot, add the garlic, spring onions, chilli and ginger and gently fry for about a minute, without browning. Add the crab and heat through. Add the white wine and simmer until the volume of the liquid is reduced by half. Add the crab and heat through. Add the white wine and simmer until the volume of the liquid is reduced by half. Bring a large saucepan of salted water to the boil and drop in the pasta. Cook for 1-2 minutes, then drain and add to the crab mixture. Season, to taste, with salt and freshly ground black pepper. Bring a large saucepan of salted water to the boil and drop in the pasta. Cook for 1-2 minutes, then drain and add to the crab mixture. Season, to taste, with salt and freshly ground black pepper. Serve immediately in shallow pasta bowls, topped with the chopped parsley and basil. Serve immediately in shallow pasta bowls, topped with the chopped parsley and basil."
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} | cec57314e6e9866bd82686667b0ec0f112de3ef10f5024e182fd2eca1cbb609e | Pumpkin and amaretti ravioli with sage beurre noisette recipe
For the pasta, blend the flour, salt, freshly ground black pepper, eggs and olive oil in a food processor, pulsing until the dough resembles breadcrumbs.Turn out the dough onto a lightly floured work surface and pull together into a dough, then knead for five minutes until smooth and elastic.Place the dough into a bowl, cover the bowl with cling film and leave to rest in the fridge for 30 minutes.Dust a pasta machine with flour. Set the pasta machine to its widest setting, then feed the chilled dough through the machine, turning the handle with one hand and holding the dough as it comes through the machine with the other. Change the setting on the pasta machine to the next-widest setting, flour it again and feed the pasta sheet through the machine again, as before. Repeat this process 3-4 more times, flouring the machine and decreasing the width of the rollers each time.Place the sheet of pasta dough onto a floured work surface and cut into a 40cm x 6cm (16in x 2in) rectangle. Cut equal-sized squares from the rectangle, about 6cm/2in wide.For the pumpkin filling, preheat the oven to 210C/410F/Gas 7.Place the pumpkin chunks into a roasting tin. Drizzle with olive oil and season, to taste, with salt and freshly ground black pepper.Roast the pumpkin in the oven for 20 minutes, or until tender.Remove the roasted pumpkin from the oven and set aside to cool slightly. Transfer the roasted pumpkin pieces to a food processor and blend to a purée.Transfer the purée to a saucepan and place over a low-medium heat for a few minutes - this will help to remove any excess moisture. Set aside and allow to cool.When the purée has cooled, stir in the crushed amaretti biscuits, lemon juice and ground ginger and add salt and freshly ground black pepper to taste. Line a baking tray with baking paper. Place one teaspoonful of the mixture in the centre of each pasta square. Brush the edges of the pasta square with a little water.Place another pasta square over the top of the filled pasta square and press down gently around the filling, pressing out any air bubbles. Press the edges flat to seal and trim off any overlap.Repeat the process with the remaining pasta squares and filling. Place the ravioli onto the lined baking tray until you're ready to cook them.For the sage beurre noisette, heat a non-reactive frying pan until hot, add the butter and heat until it turns a nut-brown colour.Add the lemon juice and a pinch of salt and freshly ground black pepper and then remove from the heat.Heat a separate frying pan until hot, add a little olive oil and the diced pumpkin and fry over a medium heat until golden-brown and just tender.Add the pine nuts and fry for another more minute, or until just browned. Season with salt and freshly ground black pepper.Heat 1cm/½in of vegetable oil in a frying pan until just shimmering, then add the sage leaves and fry for 20 seconds, or until just browned.Remove the sage leaves using a slotted spoon and set aside to drain on a plate lined with kitchen paper.To cook the ravioli, place them, a few at a time, into a large saucepan of salted, boiling water and cook for 1-2 minutes, or until they float back to the surface. Drain.To serve, toss the drained ravioli gently with the beurre noisette. Place five ravioli onto each plate, then spoon over the beurre noisette and a few sage leaves. Top with the fried pumpkin, pine nuts and some grated parmesan. For the pasta, blend the flour, salt, freshly ground black pepper, eggs and olive oil in a food processor, pulsing until the dough resembles breadcrumbs. For the pasta, blend the flour, salt, freshly ground black pepper, eggs and olive oil in a food processor, pulsing until the dough resembles breadcrumbs. Turn out the dough onto a lightly floured work surface and pull together into a dough, then knead for five minutes until smooth and elastic. Turn out the dough onto a lightly floured work surface and pull together into a dough, then knead for five minutes until smooth and elastic. Place the dough into a bowl, cover the bowl with cling film and leave to rest in the fridge for 30 minutes. Place the dough into a bowl, cover the bowl with cling film and leave to rest in the fridge for 30 minutes. Dust a pasta machine with flour. Set the pasta machine to its widest setting, then feed the chilled dough through the machine, turning the handle with one hand and holding the dough as it comes through the machine with the other. Change the setting on the pasta machine to the next-widest setting, flour it again and feed the pasta sheet through the machine again, as before. Repeat this process 3-4 more times, flouring the machine and decreasing the width of the rollers each time. Dust a pasta machine with flour. Set the pasta machine to its widest setting, then feed the chilled dough through the machine, turning the handle with one hand and holding the dough as it comes through the machine with the other. Change the setting on the pasta machine to the next-widest setting, flour it again and feed the pasta sheet through the machine again, as before. Repeat this process 3-4 more times, flouring the machine and decreasing the width of the rollers each time. Place the sheet of pasta dough onto a floured work surface and cut into a 40cm x 6cm (16in x 2in) rectangle. Cut equal-sized squares from the rectangle, about 6cm/2in wide. Place the sheet of pasta dough onto a floured work surface and cut into a 40cm x 6cm (16in x 2in) rectangle. Cut equal-sized squares from the rectangle, about 6cm/2in wide. For the pumpkin filling, preheat the oven to 210C/410F/Gas 7. For the pumpkin filling, preheat the oven to 210C/410F/Gas 7. Place the pumpkin chunks into a roasting tin. Drizzle with olive oil and season, to taste, with salt and freshly ground black pepper. Place the pumpkin chunks into a roasting tin. Drizzle with olive oil and season, to taste, with salt and freshly ground black pepper. Roast the pumpkin in the oven for 20 minutes, or until tender. Roast the pumpkin in the oven for 20 minutes, or until tender. Remove the roasted pumpkin from the oven and set aside to cool slightly. Transfer the roasted pumpkin pieces to a food processor and blend to a purée. Remove the roasted pumpkin from the oven and set aside to cool slightly. Transfer the roasted pumpkin pieces to a food processor and blend to a purée. Transfer the purée to a saucepan and place over a low-medium heat for a few minutes - this will help to remove any excess moisture. Set aside and allow to cool. Transfer the purée to a saucepan and place over a low-medium heat for a few minutes - this will help to remove any excess moisture. Set aside and allow to cool. When the purée has cooled, stir in the crushed amaretti biscuits, lemon juice and ground ginger and add salt and freshly ground black pepper to taste. Line a baking tray with baking paper. When the purée has cooled, stir in the crushed amaretti biscuits, lemon juice and ground ginger and add salt and freshly ground black pepper to taste. Line a baking tray with baking paper. Place one teaspoonful of the mixture in the centre of each pasta square. Brush the edges of the pasta square with a little water. Place one teaspoonful of the mixture in the centre of each pasta square. Brush the edges of the pasta square with a little water. Place another pasta square over the top of the filled pasta square and press down gently around the filling, pressing out any air bubbles. Press the edges flat to seal and trim off any overlap. Place another pasta square over the top of the filled pasta square and press down gently around the filling, pressing out any air bubbles. Press the edges flat to seal and trim off any overlap. Repeat the process with the remaining pasta squares and filling. Place the ravioli onto the lined baking tray until you're ready to cook them. Repeat the process with the remaining pasta squares and filling. Place the ravioli onto the lined baking tray until you're ready to cook them. For the sage beurre noisette, heat a non-reactive frying pan until hot, add the butter and heat until it turns a nut-brown colour. For the sage beurre noisette, heat a non-reactive frying pan until hot, add the butter and heat until it turns a nut-brown colour. Add the lemon juice and a pinch of salt and freshly ground black pepper and then remove from the heat. Add the lemon juice and a pinch of salt and freshly ground black pepper and then remove from the heat. Heat a separate frying pan until hot, add a little olive oil and the diced pumpkin and fry over a medium heat until golden-brown and just tender. Heat a separate frying pan until hot, add a little olive oil and the diced pumpkin and fry over a medium heat until golden-brown and just tender. Add the pine nuts and fry for another more minute, or until just browned. Season with salt and freshly ground black pepper. Add the pine nuts and fry for another more minute, or until just browned. Season with salt and freshly ground black pepper. Heat 1cm/½in of vegetable oil in a frying pan until just shimmering, then add the sage leaves and fry for 20 seconds, or until just browned. Heat 1cm/½in of vegetable oil in a frying pan until just shimmering, then add the sage leaves and fry for 20 seconds, or until just browned. Remove the sage leaves using a slotted spoon and set aside to drain on a plate lined with kitchen paper. Remove the sage leaves using a slotted spoon and set aside to drain on a plate lined with kitchen paper. To cook the ravioli, place them, a few at a time, into a large saucepan of salted, boiling water and cook for 1-2 minutes, or until they float back to the surface. Drain. To cook the ravioli, place them, a few at a time, into a large saucepan of salted, boiling water and cook for 1-2 minutes, or until they float back to the surface. Drain. To serve, toss the drained ravioli gently with the beurre noisette. Place five ravioli onto each plate, then spoon over the beurre noisette and a few sage leaves. Top with the fried pumpkin, pine nuts and some grated parmesan. To serve, toss the drained ravioli gently with the beurre noisette. Place five ravioli onto each plate, then spoon over the beurre noisette and a few sage leaves. Top with the fried pumpkin, pine nuts and some grated parmesan. | {
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"title": "Pumpkin and amaretti ravioli with sage beurre noisette recipe",
"content": "For the pasta, blend the flour, salt, freshly ground black pepper, eggs and olive oil in a food processor, pulsing until the dough resembles breadcrumbs.Turn out the dough onto a lightly floured work surface and pull together into a dough, then knead for five minutes until smooth and elastic.Place the dough into a bowl, cover the bowl with cling film and leave to rest in the fridge for 30 minutes.Dust a pasta machine with flour. Set the pasta machine to its widest setting, then feed the chilled dough through the machine, turning the handle with one hand and holding the dough as it comes through the machine with the other. Change the setting on the pasta machine to the next-widest setting, flour it again and feed the pasta sheet through the machine again, as before. Repeat this process 3-4 more times, flouring the machine and decreasing the width of the rollers each time.Place the sheet of pasta dough onto a floured work surface and cut into a 40cm x 6cm (16in x 2in) rectangle. Cut equal-sized squares from the rectangle, about 6cm/2in wide.For the pumpkin filling, preheat the oven to 210C/410F/Gas 7.Place the pumpkin chunks into a roasting tin. Drizzle with olive oil and season, to taste, with salt and freshly ground black pepper.Roast the pumpkin in the oven for 20 minutes, or until tender.Remove the roasted pumpkin from the oven and set aside to cool slightly. Transfer the roasted pumpkin pieces to a food processor and blend to a purée.Transfer the purée to a saucepan and place over a low-medium heat for a few minutes - this will help to remove any excess moisture. Set aside and allow to cool.When the purée has cooled, stir in the crushed amaretti biscuits, lemon juice and ground ginger and add salt and freshly ground black pepper to taste. Line a baking tray with baking paper. Place one teaspoonful of the mixture in the centre of each pasta square. Brush the edges of the pasta square with a little water.Place another pasta square over the top of the filled pasta square and press down gently around the filling, pressing out any air bubbles. Press the edges flat to seal and trim off any overlap.Repeat the process with the remaining pasta squares and filling. Place the ravioli onto the lined baking tray until you're ready to cook them.For the sage beurre noisette, heat a non-reactive frying pan until hot, add the butter and heat until it turns a nut-brown colour.Add the lemon juice and a pinch of salt and freshly ground black pepper and then remove from the heat.Heat a separate frying pan until hot, add a little olive oil and the diced pumpkin and fry over a medium heat until golden-brown and just tender.Add the pine nuts and fry for another more minute, or until just browned. Season with salt and freshly ground black pepper.Heat 1cm/½in of vegetable oil in a frying pan until just shimmering, then add the sage leaves and fry for 20 seconds, or until just browned.Remove the sage leaves using a slotted spoon and set aside to drain on a plate lined with kitchen paper.To cook the ravioli, place them, a few at a time, into a large saucepan of salted, boiling water and cook for 1-2 minutes, or until they float back to the surface. Drain.To serve, toss the drained ravioli gently with the beurre noisette. Place five ravioli onto each plate, then spoon over the beurre noisette and a few sage leaves. Top with the fried pumpkin, pine nuts and some grated parmesan. For the pasta, blend the flour, salt, freshly ground black pepper, eggs and olive oil in a food processor, pulsing until the dough resembles breadcrumbs. For the pasta, blend the flour, salt, freshly ground black pepper, eggs and olive oil in a food processor, pulsing until the dough resembles breadcrumbs. Turn out the dough onto a lightly floured work surface and pull together into a dough, then knead for five minutes until smooth and elastic. Turn out the dough onto a lightly floured work surface and pull together into a dough, then knead for five minutes until smooth and elastic. Place the dough into a bowl, cover the bowl with cling film and leave to rest in the fridge for 30 minutes. Place the dough into a bowl, cover the bowl with cling film and leave to rest in the fridge for 30 minutes. Dust a pasta machine with flour. Set the pasta machine to its widest setting, then feed the chilled dough through the machine, turning the handle with one hand and holding the dough as it comes through the machine with the other. Change the setting on the pasta machine to the next-widest setting, flour it again and feed the pasta sheet through the machine again, as before. Repeat this process 3-4 more times, flouring the machine and decreasing the width of the rollers each time. Dust a pasta machine with flour. Set the pasta machine to its widest setting, then feed the chilled dough through the machine, turning the handle with one hand and holding the dough as it comes through the machine with the other. Change the setting on the pasta machine to the next-widest setting, flour it again and feed the pasta sheet through the machine again, as before. Repeat this process 3-4 more times, flouring the machine and decreasing the width of the rollers each time. Place the sheet of pasta dough onto a floured work surface and cut into a 40cm x 6cm (16in x 2in) rectangle. Cut equal-sized squares from the rectangle, about 6cm/2in wide. Place the sheet of pasta dough onto a floured work surface and cut into a 40cm x 6cm (16in x 2in) rectangle. Cut equal-sized squares from the rectangle, about 6cm/2in wide. For the pumpkin filling, preheat the oven to 210C/410F/Gas 7. For the pumpkin filling, preheat the oven to 210C/410F/Gas 7. Place the pumpkin chunks into a roasting tin. Drizzle with olive oil and season, to taste, with salt and freshly ground black pepper. Place the pumpkin chunks into a roasting tin. Drizzle with olive oil and season, to taste, with salt and freshly ground black pepper. Roast the pumpkin in the oven for 20 minutes, or until tender. Roast the pumpkin in the oven for 20 minutes, or until tender. Remove the roasted pumpkin from the oven and set aside to cool slightly. Transfer the roasted pumpkin pieces to a food processor and blend to a purée. Remove the roasted pumpkin from the oven and set aside to cool slightly. Transfer the roasted pumpkin pieces to a food processor and blend to a purée. Transfer the purée to a saucepan and place over a low-medium heat for a few minutes - this will help to remove any excess moisture. Set aside and allow to cool. Transfer the purée to a saucepan and place over a low-medium heat for a few minutes - this will help to remove any excess moisture. Set aside and allow to cool. When the purée has cooled, stir in the crushed amaretti biscuits, lemon juice and ground ginger and add salt and freshly ground black pepper to taste. Line a baking tray with baking paper. When the purée has cooled, stir in the crushed amaretti biscuits, lemon juice and ground ginger and add salt and freshly ground black pepper to taste. Line a baking tray with baking paper. Place one teaspoonful of the mixture in the centre of each pasta square. Brush the edges of the pasta square with a little water. Place one teaspoonful of the mixture in the centre of each pasta square. Brush the edges of the pasta square with a little water. Place another pasta square over the top of the filled pasta square and press down gently around the filling, pressing out any air bubbles. Press the edges flat to seal and trim off any overlap. Place another pasta square over the top of the filled pasta square and press down gently around the filling, pressing out any air bubbles. Press the edges flat to seal and trim off any overlap. Repeat the process with the remaining pasta squares and filling. Place the ravioli onto the lined baking tray until you're ready to cook them. Repeat the process with the remaining pasta squares and filling. Place the ravioli onto the lined baking tray until you're ready to cook them. For the sage beurre noisette, heat a non-reactive frying pan until hot, add the butter and heat until it turns a nut-brown colour. For the sage beurre noisette, heat a non-reactive frying pan until hot, add the butter and heat until it turns a nut-brown colour. Add the lemon juice and a pinch of salt and freshly ground black pepper and then remove from the heat. Add the lemon juice and a pinch of salt and freshly ground black pepper and then remove from the heat. Heat a separate frying pan until hot, add a little olive oil and the diced pumpkin and fry over a medium heat until golden-brown and just tender. Heat a separate frying pan until hot, add a little olive oil and the diced pumpkin and fry over a medium heat until golden-brown and just tender. Add the pine nuts and fry for another more minute, or until just browned. Season with salt and freshly ground black pepper. Add the pine nuts and fry for another more minute, or until just browned. Season with salt and freshly ground black pepper. Heat 1cm/½in of vegetable oil in a frying pan until just shimmering, then add the sage leaves and fry for 20 seconds, or until just browned. Heat 1cm/½in of vegetable oil in a frying pan until just shimmering, then add the sage leaves and fry for 20 seconds, or until just browned. Remove the sage leaves using a slotted spoon and set aside to drain on a plate lined with kitchen paper. Remove the sage leaves using a slotted spoon and set aside to drain on a plate lined with kitchen paper. To cook the ravioli, place them, a few at a time, into a large saucepan of salted, boiling water and cook for 1-2 minutes, or until they float back to the surface. Drain. To cook the ravioli, place them, a few at a time, into a large saucepan of salted, boiling water and cook for 1-2 minutes, or until they float back to the surface. Drain. To serve, toss the drained ravioli gently with the beurre noisette. Place five ravioli onto each plate, then spoon over the beurre noisette and a few sage leaves. Top with the fried pumpkin, pine nuts and some grated parmesan. To serve, toss the drained ravioli gently with the beurre noisette. Place five ravioli onto each plate, then spoon over the beurre noisette and a few sage leaves. Top with the fried pumpkin, pine nuts and some grated parmesan."
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} | 5d542c94dce0cb20267cbfbdbaee067256334bc34552603ebf20e353617f1d8e | Fresh tagliatelle with cherry tomato and basil sauce recipe
An average of 4.0 out of 5 stars from 2 ratings 200g/7oz plain flour, plus extra for dusting2 very large free-range eggspinch sea salt 200g/7oz plain flour, plus extra for dusting 2 very large free-range eggs pinch sea salt 2 tbsp olive oil2 garlic cloves, finely chopped1 x 400g/14oz can cherry tomatoes½ tsp dried chilli flakessalt and freshly ground black pepper75g/2¾oz Wensleydale cheese with cranberriessmall bunch fresh basil, torn2 tbsp chopped fresh flatleaf parsley 2 tbsp olive oil 2 garlic cloves, finely chopped 1 x 400g/14oz can cherry tomatoes ½ tsp dried chilli flakes salt and freshly ground black pepper 75g/2¾oz Wensleydale cheese with cranberries small bunch fresh basil, torn 2 tbsp chopped fresh flatleaf parsley 5 fresh basil leaves, torn 5 fresh basil leaves, torn Method For the pasta, combine the flour, eggs and salt in a food processor, adding more flour if needed or a drop of water if the mixture is too dry. Pulse until the mixture comes together as a dough. Turn out onto a floured surface and knead until smooth and elastic.Cut the ball of dough in half and feed one half through a pasta machine. Repeat this 5-6 times, decreasing the thickness of the pasta at each stage. Repeat with the other half of the pasta dough.Drape the pasta sheets over a wooden spoon or the back of a chair and allow them to dry for about five minutes. Meanwhile, attach the tagliatelle cutter attachment to your pasta machine.Feed the sheets through the pasta machine, gathering up the strips as they come out and forming loose 'nests' on a floured surface.For the tomato sauce, heat the olive oil in a pan and gently fry the garlic for one minute.Add the tomatoes and chilli flakes, season with salt and freshly ground black pepper and cook for 8-10 minutes, until the sauce is slightly reduced. Crumble in the cheese and mix through to melt. Stir in the basil and parsley.Cook the pasta in a large saucepan of salted boiling water for about two minutes, or until al dente. Drain and return to the pan, then stir in the sauce. Serve the pasta in shallow bowls, garnished with fresh basil. For the pasta, combine the flour, eggs and salt in a food processor, adding more flour if needed or a drop of water if the mixture is too dry. Pulse until the mixture comes together as a dough. Turn out onto a floured surface and knead until smooth and elastic. For the pasta, combine the flour, eggs and salt in a food processor, adding more flour if needed or a drop of water if the mixture is too dry. Pulse until the mixture comes together as a dough. Turn out onto a floured surface and knead until smooth and elastic. Cut the ball of dough in half and feed one half through a pasta machine. Repeat this 5-6 times, decreasing the thickness of the pasta at each stage. Repeat with the other half of the pasta dough. Cut the ball of dough in half and feed one half through a pasta machine. Repeat this 5-6 times, decreasing the thickness of the pasta at each stage. Repeat with the other half of the pasta dough. Drape the pasta sheets over a wooden spoon or the back of a chair and allow them to dry for about five minutes. Meanwhile, attach the tagliatelle cutter attachment to your pasta machine. Drape the pasta sheets over a wooden spoon or the back of a chair and allow them to dry for about five minutes. Meanwhile, attach the tagliatelle cutter attachment to your pasta machine. Feed the sheets through the pasta machine, gathering up the strips as they come out and forming loose 'nests' on a floured surface. Feed the sheets through the pasta machine, gathering up the strips as they come out and forming loose 'nests' on a floured surface. For the tomato sauce, heat the olive oil in a pan and gently fry the garlic for one minute. For the tomato sauce, heat the olive oil in a pan and gently fry the garlic for one minute. Add the tomatoes and chilli flakes, season with salt and freshly ground black pepper and cook for 8-10 minutes, until the sauce is slightly reduced. Crumble in the cheese and mix through to melt. Stir in the basil and parsley. Add the tomatoes and chilli flakes, season with salt and freshly ground black pepper and cook for 8-10 minutes, until the sauce is slightly reduced. Crumble in the cheese and mix through to melt. Stir in the basil and parsley. Cook the pasta in a large saucepan of salted boiling water for about two minutes, or until al dente. Drain and return to the pan, then stir in the sauce. Cook the pasta in a large saucepan of salted boiling water for about two minutes, or until al dente. Drain and return to the pan, then stir in the sauce. Serve the pasta in shallow bowls, garnished with fresh basil. Serve the pasta in shallow bowls, garnished with fresh basil. | {
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"title": "Fresh tagliatelle with cherry tomato and basil sauce recipe",
"content": "An average of 4.0 out of 5 stars from 2 ratings 200g/7oz plain flour, plus extra for dusting2 very large free-range eggspinch sea salt 200g/7oz plain flour, plus extra for dusting 2 very large free-range eggs pinch sea salt 2 tbsp olive oil2 garlic cloves, finely chopped1 x 400g/14oz can cherry tomatoes½ tsp dried chilli flakessalt and freshly ground black pepper75g/2¾oz Wensleydale cheese with cranberriessmall bunch fresh basil, torn2 tbsp chopped fresh flatleaf parsley 2 tbsp olive oil 2 garlic cloves, finely chopped 1 x 400g/14oz can cherry tomatoes ½ tsp dried chilli flakes salt and freshly ground black pepper 75g/2¾oz Wensleydale cheese with cranberries small bunch fresh basil, torn 2 tbsp chopped fresh flatleaf parsley 5 fresh basil leaves, torn 5 fresh basil leaves, torn Method For the pasta, combine the flour, eggs and salt in a food processor, adding more flour if needed or a drop of water if the mixture is too dry. Pulse until the mixture comes together as a dough. Turn out onto a floured surface and knead until smooth and elastic.Cut the ball of dough in half and feed one half through a pasta machine. Repeat this 5-6 times, decreasing the thickness of the pasta at each stage. Repeat with the other half of the pasta dough.Drape the pasta sheets over a wooden spoon or the back of a chair and allow them to dry for about five minutes. Meanwhile, attach the tagliatelle cutter attachment to your pasta machine.Feed the sheets through the pasta machine, gathering up the strips as they come out and forming loose 'nests' on a floured surface.For the tomato sauce, heat the olive oil in a pan and gently fry the garlic for one minute.Add the tomatoes and chilli flakes, season with salt and freshly ground black pepper and cook for 8-10 minutes, until the sauce is slightly reduced. Crumble in the cheese and mix through to melt. Stir in the basil and parsley.Cook the pasta in a large saucepan of salted boiling water for about two minutes, or until al dente. Drain and return to the pan, then stir in the sauce. Serve the pasta in shallow bowls, garnished with fresh basil. For the pasta, combine the flour, eggs and salt in a food processor, adding more flour if needed or a drop of water if the mixture is too dry. Pulse until the mixture comes together as a dough. Turn out onto a floured surface and knead until smooth and elastic. For the pasta, combine the flour, eggs and salt in a food processor, adding more flour if needed or a drop of water if the mixture is too dry. Pulse until the mixture comes together as a dough. Turn out onto a floured surface and knead until smooth and elastic. Cut the ball of dough in half and feed one half through a pasta machine. Repeat this 5-6 times, decreasing the thickness of the pasta at each stage. Repeat with the other half of the pasta dough. Cut the ball of dough in half and feed one half through a pasta machine. Repeat this 5-6 times, decreasing the thickness of the pasta at each stage. Repeat with the other half of the pasta dough. Drape the pasta sheets over a wooden spoon or the back of a chair and allow them to dry for about five minutes. Meanwhile, attach the tagliatelle cutter attachment to your pasta machine. Drape the pasta sheets over a wooden spoon or the back of a chair and allow them to dry for about five minutes. Meanwhile, attach the tagliatelle cutter attachment to your pasta machine. Feed the sheets through the pasta machine, gathering up the strips as they come out and forming loose 'nests' on a floured surface. Feed the sheets through the pasta machine, gathering up the strips as they come out and forming loose 'nests' on a floured surface. For the tomato sauce, heat the olive oil in a pan and gently fry the garlic for one minute. For the tomato sauce, heat the olive oil in a pan and gently fry the garlic for one minute. Add the tomatoes and chilli flakes, season with salt and freshly ground black pepper and cook for 8-10 minutes, until the sauce is slightly reduced. Crumble in the cheese and mix through to melt. Stir in the basil and parsley. Add the tomatoes and chilli flakes, season with salt and freshly ground black pepper and cook for 8-10 minutes, until the sauce is slightly reduced. Crumble in the cheese and mix through to melt. Stir in the basil and parsley. Cook the pasta in a large saucepan of salted boiling water for about two minutes, or until al dente. Drain and return to the pan, then stir in the sauce. Cook the pasta in a large saucepan of salted boiling water for about two minutes, or until al dente. Drain and return to the pan, then stir in the sauce. Serve the pasta in shallow bowls, garnished with fresh basil. Serve the pasta in shallow bowls, garnished with fresh basil."
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} | 4364df4138a9a6b2e616c8fc52d1ecdfeafcb8586b1be351398b0ddccec02ba0 | How to make crème brûlée recipe
An average of 4.1 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/cremebrulee_90204_16x9.jpg Paul Merrett makes a traditional crème brûlée. Copy the picture and serve in small ramekins, or make in a large ovenproof dish. Equipment and preparation: You'll need a shallow ovenproof dish (to make one large crème brûlée) or four brûlée dishes or large ramekins (for individual brulees). You'll also need a mini-blowtorch to caramelise the top. 450ml/16fl oz double cream50ml/2 fl oz whole milk2 vanilla pods, split, seeds scraped out (or a few drops vanilla extract)5 free-range eggs75g/2½ oz caster sugar, plus 40g/1½ oz more, for the topping 450ml/16fl oz double cream 50ml/2 fl oz whole milk 2 vanilla pods, split, seeds scraped out (or a few drops vanilla extract) 5 free-range eggs 75g/2½ oz caster sugar, plus 40g/1½ oz more, for the topping Method Preheat the oven to 150C/300F/Gas 2. Pour the cream and the milk into a heavy-bottomed pan over a medium heat and bring to a simmer.Split the vanilla pods down the middle with a sharp knife. Scrape out the seeds with the knife and add the seeds and the pods (or the vanilla extract) to the cream and milk mixture. Stir well to combine.Separate the egg yolks and egg whites. Only the yolks are used in this recipe, so you can use the egg whites for another dish or freeze them for future use.Pour the caster sugar into the bowl with the yolks. Whisk together the egg yolks and the caster sugar until well combined.When the cream and milk mixture is coming up to a simmer, pour it (including the vanilla pods, if using) into the bowl with the egg yolk mixture. Stir thoroughly for a minute or two to dissolve the sugar. At this stage, you can chill the mixture in the fridge and make the brulees the following day, or carry on with the recipe.Ladle the brûlée mixture into the serving dish (or dishes). Discard the vanilla pods.Place the crème brûlée dishes into a deep baking tray and pour hot water into the tray, until the water reaches halfway up the sides of the dishes (this is called a bain-marie).Place the bain-marie into the preheated oven and cook the creme brulees for about 30-35 minutes, until set firm but still with a slight wobble. Allow to cool. You can place the brûlées in the fridge at this stage if you're not serving them immediately.For the topping, sprinkle half of the remaining caster sugar on top of the brûlées. Heat the surface with a mini-blowtorch until it forms a thin layer of caramel.Sprinkle over the rest of the sugar in a final layer and caramelise with the mini-blowtorch once again, to form a thick crunchy layer. The crème brûlées are ready to serve immediately or in 2-3 hours. Preheat the oven to 150C/300F/Gas 2. Pour the cream and the milk into a heavy-bottomed pan over a medium heat and bring to a simmer. Preheat the oven to 150C/300F/Gas 2. Pour the cream and the milk into a heavy-bottomed pan over a medium heat and bring to a simmer. Split the vanilla pods down the middle with a sharp knife. Scrape out the seeds with the knife and add the seeds and the pods (or the vanilla extract) to the cream and milk mixture. Stir well to combine. Split the vanilla pods down the middle with a sharp knife. Scrape out the seeds with the knife and add the seeds and the pods (or the vanilla extract) to the cream and milk mixture. Stir well to combine. Separate the egg yolks and egg whites. Only the yolks are used in this recipe, so you can use the egg whites for another dish or freeze them for future use. Separate the egg yolks and egg whites. Only the yolks are used in this recipe, so you can use the egg whites for another dish or freeze them for future use. Pour the caster sugar into the bowl with the yolks. Whisk together the egg yolks and the caster sugar until well combined. Pour the caster sugar into the bowl with the yolks. Whisk together the egg yolks and the caster sugar until well combined. When the cream and milk mixture is coming up to a simmer, pour it (including the vanilla pods, if using) into the bowl with the egg yolk mixture. Stir thoroughly for a minute or two to dissolve the sugar. At this stage, you can chill the mixture in the fridge and make the brulees the following day, or carry on with the recipe. When the cream and milk mixture is coming up to a simmer, pour it (including the vanilla pods, if using) into the bowl with the egg yolk mixture. Stir thoroughly for a minute or two to dissolve the sugar. At this stage, you can chill the mixture in the fridge and make the brulees the following day, or carry on with the recipe. Ladle the brûlée mixture into the serving dish (or dishes). Discard the vanilla pods. Ladle the brûlée mixture into the serving dish (or dishes). Discard the vanilla pods. Place the crème brûlée dishes into a deep baking tray and pour hot water into the tray, until the water reaches halfway up the sides of the dishes (this is called a bain-marie). Place the crème brûlée dishes into a deep baking tray and pour hot water into the tray, until the water reaches halfway up the sides of the dishes (this is called a bain-marie). Place the bain-marie into the preheated oven and cook the creme brulees for about 30-35 minutes, until set firm but still with a slight wobble. Allow to cool. You can place the brûlées in the fridge at this stage if you're not serving them immediately. Place the bain-marie into the preheated oven and cook the creme brulees for about 30-35 minutes, until set firm but still with a slight wobble. Allow to cool. You can place the brûlées in the fridge at this stage if you're not serving them immediately. For the topping, sprinkle half of the remaining caster sugar on top of the brûlées. Heat the surface with a mini-blowtorch until it forms a thin layer of caramel. For the topping, sprinkle half of the remaining caster sugar on top of the brûlées. Heat the surface with a mini-blowtorch until it forms a thin layer of caramel. Sprinkle over the rest of the sugar in a final layer and caramelise with the mini-blowtorch once again, to form a thick crunchy layer. The crème brûlées are ready to serve immediately or in 2-3 hours. Sprinkle over the rest of the sugar in a final layer and caramelise with the mini-blowtorch once again, to form a thick crunchy layer. The crème brûlées are ready to serve immediately or in 2-3 hours. | {
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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_832/recipes/cremebrulee_90204_16x9.jpg Paul Merrett makes a traditional crème brûlée. Copy the picture and serve in small ramekins, or make in a large ovenproof dish. Equipment and preparation: You'll need a shallow ovenproof dish (to make one large crème brûlée) or four brûlée dishes or large ramekins (for individual brulees). You'll also need a mini-blowtorch to caramelise the top. 450ml/16fl oz double cream50ml/2 fl oz whole milk2 vanilla pods, split, seeds scraped out (or a few drops vanilla extract)5 free-range eggs75g/2½ oz caster sugar, plus 40g/1½ oz more, for the topping 450ml/16fl oz double cream 50ml/2 fl oz whole milk 2 vanilla pods, split, seeds scraped out (or a few drops vanilla extract) 5 free-range eggs 75g/2½ oz caster sugar, plus 40g/1½ oz more, for the topping Method Preheat the oven to 150C/300F/Gas 2. Pour the cream and the milk into a heavy-bottomed pan over a medium heat and bring to a simmer.Split the vanilla pods down the middle with a sharp knife. Scrape out the seeds with the knife and add the seeds and the pods (or the vanilla extract) to the cream and milk mixture. Stir well to combine.Separate the egg yolks and egg whites. Only the yolks are used in this recipe, so you can use the egg whites for another dish or freeze them for future use.Pour the caster sugar into the bowl with the yolks. Whisk together the egg yolks and the caster sugar until well combined.When the cream and milk mixture is coming up to a simmer, pour it (including the vanilla pods, if using) into the bowl with the egg yolk mixture. Stir thoroughly for a minute or two to dissolve the sugar. At this stage, you can chill the mixture in the fridge and make the brulees the following day, or carry on with the recipe.Ladle the brûlée mixture into the serving dish (or dishes). Discard the vanilla pods.Place the crème brûlée dishes into a deep baking tray and pour hot water into the tray, until the water reaches halfway up the sides of the dishes (this is called a bain-marie).Place the bain-marie into the preheated oven and cook the creme brulees for about 30-35 minutes, until set firm but still with a slight wobble. Allow to cool. You can place the brûlées in the fridge at this stage if you're not serving them immediately.For the topping, sprinkle half of the remaining caster sugar on top of the brûlées. Heat the surface with a mini-blowtorch until it forms a thin layer of caramel.Sprinkle over the rest of the sugar in a final layer and caramelise with the mini-blowtorch once again, to form a thick crunchy layer. The crème brûlées are ready to serve immediately or in 2-3 hours. Preheat the oven to 150C/300F/Gas 2. Pour the cream and the milk into a heavy-bottomed pan over a medium heat and bring to a simmer. Preheat the oven to 150C/300F/Gas 2. Pour the cream and the milk into a heavy-bottomed pan over a medium heat and bring to a simmer. Split the vanilla pods down the middle with a sharp knife. Scrape out the seeds with the knife and add the seeds and the pods (or the vanilla extract) to the cream and milk mixture. Stir well to combine. Split the vanilla pods down the middle with a sharp knife. Scrape out the seeds with the knife and add the seeds and the pods (or the vanilla extract) to the cream and milk mixture. Stir well to combine. Separate the egg yolks and egg whites. Only the yolks are used in this recipe, so you can use the egg whites for another dish or freeze them for future use. Separate the egg yolks and egg whites. Only the yolks are used in this recipe, so you can use the egg whites for another dish or freeze them for future use. Pour the caster sugar into the bowl with the yolks. Whisk together the egg yolks and the caster sugar until well combined. Pour the caster sugar into the bowl with the yolks. Whisk together the egg yolks and the caster sugar until well combined. When the cream and milk mixture is coming up to a simmer, pour it (including the vanilla pods, if using) into the bowl with the egg yolk mixture. Stir thoroughly for a minute or two to dissolve the sugar. At this stage, you can chill the mixture in the fridge and make the brulees the following day, or carry on with the recipe. When the cream and milk mixture is coming up to a simmer, pour it (including the vanilla pods, if using) into the bowl with the egg yolk mixture. Stir thoroughly for a minute or two to dissolve the sugar. At this stage, you can chill the mixture in the fridge and make the brulees the following day, or carry on with the recipe. Ladle the brûlée mixture into the serving dish (or dishes). Discard the vanilla pods. Ladle the brûlée mixture into the serving dish (or dishes). Discard the vanilla pods. Place the crème brûlée dishes into a deep baking tray and pour hot water into the tray, until the water reaches halfway up the sides of the dishes (this is called a bain-marie). Place the crème brûlée dishes into a deep baking tray and pour hot water into the tray, until the water reaches halfway up the sides of the dishes (this is called a bain-marie). Place the bain-marie into the preheated oven and cook the creme brulees for about 30-35 minutes, until set firm but still with a slight wobble. Allow to cool. You can place the brûlées in the fridge at this stage if you're not serving them immediately. Place the bain-marie into the preheated oven and cook the creme brulees for about 30-35 minutes, until set firm but still with a slight wobble. Allow to cool. You can place the brûlées in the fridge at this stage if you're not serving them immediately. For the topping, sprinkle half of the remaining caster sugar on top of the brûlées. Heat the surface with a mini-blowtorch until it forms a thin layer of caramel. For the topping, sprinkle half of the remaining caster sugar on top of the brûlées. Heat the surface with a mini-blowtorch until it forms a thin layer of caramel. Sprinkle over the rest of the sugar in a final layer and caramelise with the mini-blowtorch once again, to form a thick crunchy layer. The crème brûlées are ready to serve immediately or in 2-3 hours. Sprinkle over the rest of the sugar in a final layer and caramelise with the mini-blowtorch once again, to form a thick crunchy layer. The crème brûlées are ready to serve immediately or in 2-3 hours."
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} | 26342208b76828720daf2ef563bbfcb5219f2462fab6f0123f008849ff7727e9 | Crème brûlée recipe
An average of 3.0 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/originalcremebrulee_81524_16x9.jpg A vanilla-scented, rich crème brûlée is deliciously decadent but completely easy to make – and make ahead if needed. 500ml/18fl oz double cream1 vanilla pod100g/4oz caster sugar (plus extra for the topping)6 free-range egg yolks 500ml/18fl oz double cream 1 vanilla pod 100g/4oz caster sugar (plus extra for the topping) 6 free-range egg yolks Method Preheat the oven to 150C/130C Fan/Gas 2.Pour the cream into a saucepan. Split the vanilla pod lengthways and scrape the seeds into the cream. Chop the empty pod into small pieces, and add them to the cream. Bring the cream to boiling point, then reduce the heat and simmer very gently for 5 minutes. Meanwhile, whisk the sugar and egg yolks together in a large heatproof bowl. Bring the cream back to boiling point (take care as cream burns easily and if you let it boil too vigorously it will bubble up and boil over). Pour it over the egg mixture, whisking continuously until slightly thickened – this indicates that the eggs have begun to cook slightly. Strain the mixture through a fine sieve into a large jug, and then use this to fill 6 ramekins to about two-thirds full. Place the ramekins in a large roasting tray and pour in enough freshly boiled water to come halfway up their outsides. (This is called a bain-marie.) Cover the tray with kitchen foil.Carefully move the bain-marie to the oven and bake for 30–40 minutes, or until the custards are just set but still a bit wobbly in the middle. Getting the right set is the key to a perfect crème brûlée and ovens do vary, so check them after 25 minutes and every 5 minutes thereafter. Use an oven glove to protect your hands and give the dishes a gentle shake – when ready the surface will be set with a little wobble in the middle when you shake them (rather like jelly).Remove the ramekins from the water and set aside to cool to room temperature. Chill until needed.When ready to serve, sprinkle one level teaspoon of caster sugar evenly over the surface of each crème brûlée. Caramelise the sugar using a chefs' blow-torch for best results or place under a very hot grill.Set aside to cool for a couple of minutes, then serve. Preheat the oven to 150C/130C Fan/Gas 2. Preheat the oven to 150C/130C Fan/Gas 2. Pour the cream into a saucepan. Split the vanilla pod lengthways and scrape the seeds into the cream. Pour the cream into a saucepan. Split the vanilla pod lengthways and scrape the seeds into the cream. Chop the empty pod into small pieces, and add them to the cream. Chop the empty pod into small pieces, and add them to the cream. Bring the cream to boiling point, then reduce the heat and simmer very gently for 5 minutes. Bring the cream to boiling point, then reduce the heat and simmer very gently for 5 minutes. Meanwhile, whisk the sugar and egg yolks together in a large heatproof bowl. Meanwhile, whisk the sugar and egg yolks together in a large heatproof bowl. Bring the cream back to boiling point (take care as cream burns easily and if you let it boil too vigorously it will bubble up and boil over). Pour it over the egg mixture, whisking continuously until slightly thickened – this indicates that the eggs have begun to cook slightly. Bring the cream back to boiling point (take care as cream burns easily and if you let it boil too vigorously it will bubble up and boil over). Pour it over the egg mixture, whisking continuously until slightly thickened – this indicates that the eggs have begun to cook slightly. Strain the mixture through a fine sieve into a large jug, and then use this to fill 6 ramekins to about two-thirds full. Strain the mixture through a fine sieve into a large jug, and then use this to fill 6 ramekins to about two-thirds full. Place the ramekins in a large roasting tray and pour in enough freshly boiled water to come halfway up their outsides. (This is called a bain-marie.) Cover the tray with kitchen foil. Place the ramekins in a large roasting tray and pour in enough freshly boiled water to come halfway up their outsides. (This is called a bain-marie.) Cover the tray with kitchen foil. Carefully move the bain-marie to the oven and bake for 30–40 minutes, or until the custards are just set but still a bit wobbly in the middle. Getting the right set is the key to a perfect crème brûlée and ovens do vary, so check them after 25 minutes and every 5 minutes thereafter. Use an oven glove to protect your hands and give the dishes a gentle shake – when ready the surface will be set with a little wobble in the middle when you shake them (rather like jelly). Carefully move the bain-marie to the oven and bake for 30–40 minutes, or until the custards are just set but still a bit wobbly in the middle. Getting the right set is the key to a perfect crème brûlée and ovens do vary, so check them after 25 minutes and every 5 minutes thereafter. Use an oven glove to protect your hands and give the dishes a gentle shake – when ready the surface will be set with a little wobble in the middle when you shake them (rather like jelly). Remove the ramekins from the water and set aside to cool to room temperature. Chill until needed. Remove the ramekins from the water and set aside to cool to room temperature. Chill until needed. When ready to serve, sprinkle one level teaspoon of caster sugar evenly over the surface of each crème brûlée. Caramelise the sugar using a chefs' blow-torch for best results or place under a very hot grill. When ready to serve, sprinkle one level teaspoon of caster sugar evenly over the surface of each crème brûlée. Caramelise the sugar using a chefs' blow-torch for best results or place under a very hot grill. Set aside to cool for a couple of minutes, then serve. Set aside to cool for a couple of minutes, then serve. Recipe tips If you don’t own a mini blowtorch, caramelise them under the grill. The shape and size of your dishes or ramekins makes a big difference to how long you need to cook your crème brûlées. If you have the traditional shallow dishes use this recipe. | {
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"content": "An average of 3.0 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/originalcremebrulee_81524_16x9.jpg A vanilla-scented, rich crème brûlée is deliciously decadent but completely easy to make – and make ahead if needed. 500ml/18fl oz double cream1 vanilla pod100g/4oz caster sugar (plus extra for the topping)6 free-range egg yolks 500ml/18fl oz double cream 1 vanilla pod 100g/4oz caster sugar (plus extra for the topping) 6 free-range egg yolks Method Preheat the oven to 150C/130C Fan/Gas 2.Pour the cream into a saucepan. Split the vanilla pod lengthways and scrape the seeds into the cream. Chop the empty pod into small pieces, and add them to the cream. Bring the cream to boiling point, then reduce the heat and simmer very gently for 5 minutes. Meanwhile, whisk the sugar and egg yolks together in a large heatproof bowl. Bring the cream back to boiling point (take care as cream burns easily and if you let it boil too vigorously it will bubble up and boil over). Pour it over the egg mixture, whisking continuously until slightly thickened – this indicates that the eggs have begun to cook slightly. Strain the mixture through a fine sieve into a large jug, and then use this to fill 6 ramekins to about two-thirds full. Place the ramekins in a large roasting tray and pour in enough freshly boiled water to come halfway up their outsides. (This is called a bain-marie.) Cover the tray with kitchen foil.Carefully move the bain-marie to the oven and bake for 30–40 minutes, or until the custards are just set but still a bit wobbly in the middle. Getting the right set is the key to a perfect crème brûlée and ovens do vary, so check them after 25 minutes and every 5 minutes thereafter. Use an oven glove to protect your hands and give the dishes a gentle shake – when ready the surface will be set with a little wobble in the middle when you shake them (rather like jelly).Remove the ramekins from the water and set aside to cool to room temperature. Chill until needed.When ready to serve, sprinkle one level teaspoon of caster sugar evenly over the surface of each crème brûlée. Caramelise the sugar using a chefs' blow-torch for best results or place under a very hot grill.Set aside to cool for a couple of minutes, then serve. Preheat the oven to 150C/130C Fan/Gas 2. Preheat the oven to 150C/130C Fan/Gas 2. Pour the cream into a saucepan. Split the vanilla pod lengthways and scrape the seeds into the cream. Pour the cream into a saucepan. Split the vanilla pod lengthways and scrape the seeds into the cream. Chop the empty pod into small pieces, and add them to the cream. Chop the empty pod into small pieces, and add them to the cream. Bring the cream to boiling point, then reduce the heat and simmer very gently for 5 minutes. Bring the cream to boiling point, then reduce the heat and simmer very gently for 5 minutes. Meanwhile, whisk the sugar and egg yolks together in a large heatproof bowl. Meanwhile, whisk the sugar and egg yolks together in a large heatproof bowl. Bring the cream back to boiling point (take care as cream burns easily and if you let it boil too vigorously it will bubble up and boil over). Pour it over the egg mixture, whisking continuously until slightly thickened – this indicates that the eggs have begun to cook slightly. Bring the cream back to boiling point (take care as cream burns easily and if you let it boil too vigorously it will bubble up and boil over). Pour it over the egg mixture, whisking continuously until slightly thickened – this indicates that the eggs have begun to cook slightly. Strain the mixture through a fine sieve into a large jug, and then use this to fill 6 ramekins to about two-thirds full. Strain the mixture through a fine sieve into a large jug, and then use this to fill 6 ramekins to about two-thirds full. Place the ramekins in a large roasting tray and pour in enough freshly boiled water to come halfway up their outsides. (This is called a bain-marie.) Cover the tray with kitchen foil. Place the ramekins in a large roasting tray and pour in enough freshly boiled water to come halfway up their outsides. (This is called a bain-marie.) Cover the tray with kitchen foil. Carefully move the bain-marie to the oven and bake for 30–40 minutes, or until the custards are just set but still a bit wobbly in the middle. Getting the right set is the key to a perfect crème brûlée and ovens do vary, so check them after 25 minutes and every 5 minutes thereafter. Use an oven glove to protect your hands and give the dishes a gentle shake – when ready the surface will be set with a little wobble in the middle when you shake them (rather like jelly). Carefully move the bain-marie to the oven and bake for 30–40 minutes, or until the custards are just set but still a bit wobbly in the middle. Getting the right set is the key to a perfect crème brûlée and ovens do vary, so check them after 25 minutes and every 5 minutes thereafter. Use an oven glove to protect your hands and give the dishes a gentle shake – when ready the surface will be set with a little wobble in the middle when you shake them (rather like jelly). Remove the ramekins from the water and set aside to cool to room temperature. Chill until needed. Remove the ramekins from the water and set aside to cool to room temperature. Chill until needed. When ready to serve, sprinkle one level teaspoon of caster sugar evenly over the surface of each crème brûlée. Caramelise the sugar using a chefs' blow-torch for best results or place under a very hot grill. When ready to serve, sprinkle one level teaspoon of caster sugar evenly over the surface of each crème brûlée. Caramelise the sugar using a chefs' blow-torch for best results or place under a very hot grill. Set aside to cool for a couple of minutes, then serve. Set aside to cool for a couple of minutes, then serve. Recipe tips If you don’t own a mini blowtorch, caramelise them under the grill. The shape and size of your dishes or ramekins makes a big difference to how long you need to cook your crème brûlées. If you have the traditional shallow dishes use this recipe."
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} | da9b01839adf42322449723d59baf94076b8eda82e7178be93abaf08614939bb | Simnel cake recipe
An average of 3.8 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/simnelcake_792_16x9.jpg Simnel cake is a light fruitcake that is an Easter classic and is often associated with Mother's Day. 250g/9oz caster sugar250g/9oz ground almonds2 free-range eggs, beaten1 tsp almond essence 250g/9oz caster sugar 250g/9oz ground almonds 2 free-range eggs, beaten 1 tsp almond essence 175g/6oz butter or margarine, plus extra for greasing175g/6oz soft brown sugar3 free-range eggs, beaten175g/6oz plain flourpinch salt½ tsp ground mixed spice (optional)350g/12oz mixed raisins, currants and sultanas55g/2oz chopped mixed peel½ lemon, grated zest only1–2 tbsp apricot jam1 free-range egg, beaten for glazing 175g/6oz butter or margarine, plus extra for greasing 175g/6oz soft brown sugar 3 free-range eggs, beaten 175g/6oz plain flour pinch salt ½ tsp ground mixed spice (optional) 350g/12oz mixed raisins, currants and sultanas 55g/2oz chopped mixed peel ½ lemon, grated zest only 1–2 tbsp apricot jam 1 free-range egg, beaten for glazing Method For the almond paste, place the sugar and ground almonds in a bowl. Add enough beaten egg and mix to a fairly soft consistency. Add the almond essence and knead for 1 minute until the paste is smooth and pliable. Roll out a third of the almond paste to make a circle 18cm/7in in diameter and reserve the remainder for the cake topping.Preheat oven to 140C/120C Fan/Gas 1. Grease and line a 18cm/7in cake tin.For the cake, cream the butter and sugar together until pale and fluffy. Gradually beat in the eggs until well incorporated and then sift in the flour, salt and mixed spice (if using) a little at a time. Finally, add the mixed dried fruit, peel and grated lemon zest and stir into the mixture.Put half the mixture into the cake tin. Smooth the top and cover with the circle of almond paste. Add the rest of the cake mixture and smooth the top leaving a slight dip in the centre to allow for the cake to rise. Bake in the preheated oven for 1¾ hours. Test by inserting a skewer in the middle – if it comes out clean, it is ready. Once baked, remove from the oven and set aside to cool on a wire rack.Brush the top of the cooled cake with the apricot jam. Divide the remainder of the almond paste in half. Roll out a circle to cover the top of the cake with one half and form 11 small balls with the other half. Place the circle of paste on the jam glaze and set the balls round the edge. Brush the cake topping with a little beaten egg.Preheat the grill to high. Place the cake onto a baking tray and grill for 1–2 minutes, or until the top of the marzipan begins to brown. Alternatively, lightly heat the cake topping using a cook's blowtorch, until the marzipan is golden brown. For the almond paste, place the sugar and ground almonds in a bowl. Add enough beaten egg and mix to a fairly soft consistency. Add the almond essence and knead for 1 minute until the paste is smooth and pliable. Roll out a third of the almond paste to make a circle 18cm/7in in diameter and reserve the remainder for the cake topping. For the almond paste, place the sugar and ground almonds in a bowl. Add enough beaten egg and mix to a fairly soft consistency. Add the almond essence and knead for 1 minute until the paste is smooth and pliable. Roll out a third of the almond paste to make a circle 18cm/7in in diameter and reserve the remainder for the cake topping. Preheat oven to 140C/120C Fan/Gas 1. Grease and line a 18cm/7in cake tin. Preheat oven to 140C/120C Fan/Gas 1. Grease and line a 18cm/7in cake tin. For the cake, cream the butter and sugar together until pale and fluffy. Gradually beat in the eggs until well incorporated and then sift in the flour, salt and mixed spice (if using) a little at a time. Finally, add the mixed dried fruit, peel and grated lemon zest and stir into the mixture. For the cake, cream the butter and sugar together until pale and fluffy. Gradually beat in the eggs until well incorporated and then sift in the flour, salt and mixed spice (if using) a little at a time. Finally, add the mixed dried fruit, peel and grated lemon zest and stir into the mixture. Put half the mixture into the cake tin. Smooth the top and cover with the circle of almond paste. Add the rest of the cake mixture and smooth the top leaving a slight dip in the centre to allow for the cake to rise. Bake in the preheated oven for 1¾ hours. Test by inserting a skewer in the middle – if it comes out clean, it is ready. Once baked, remove from the oven and set aside to cool on a wire rack. Put half the mixture into the cake tin. Smooth the top and cover with the circle of almond paste. Add the rest of the cake mixture and smooth the top leaving a slight dip in the centre to allow for the cake to rise. Bake in the preheated oven for 1¾ hours. Test by inserting a skewer in the middle – if it comes out clean, it is ready. Once baked, remove from the oven and set aside to cool on a wire rack. Brush the top of the cooled cake with the apricot jam. Divide the remainder of the almond paste in half. Roll out a circle to cover the top of the cake with one half and form 11 small balls with the other half. Place the circle of paste on the jam glaze and set the balls round the edge. Brush the cake topping with a little beaten egg. Brush the top of the cooled cake with the apricot jam. Divide the remainder of the almond paste in half. Roll out a circle to cover the top of the cake with one half and form 11 small balls with the other half. Place the circle of paste on the jam glaze and set the balls round the edge. Brush the cake topping with a little beaten egg. Preheat the grill to high. Place the cake onto a baking tray and grill for 1–2 minutes, or until the top of the marzipan begins to brown. Alternatively, lightly heat the cake topping using a cook's blowtorch, until the marzipan is golden brown. Preheat the grill to high. Place the cake onto a baking tray and grill for 1–2 minutes, or until the top of the marzipan begins to brown. Alternatively, lightly heat the cake topping using a cook's blowtorch, until the marzipan is golden brown. | {
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"content": "An average of 3.8 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/simnelcake_792_16x9.jpg Simnel cake is a light fruitcake that is an Easter classic and is often associated with Mother's Day. 250g/9oz caster sugar250g/9oz ground almonds2 free-range eggs, beaten1 tsp almond essence 250g/9oz caster sugar 250g/9oz ground almonds 2 free-range eggs, beaten 1 tsp almond essence 175g/6oz butter or margarine, plus extra for greasing175g/6oz soft brown sugar3 free-range eggs, beaten175g/6oz plain flourpinch salt½ tsp ground mixed spice (optional)350g/12oz mixed raisins, currants and sultanas55g/2oz chopped mixed peel½ lemon, grated zest only1–2 tbsp apricot jam1 free-range egg, beaten for glazing 175g/6oz butter or margarine, plus extra for greasing 175g/6oz soft brown sugar 3 free-range eggs, beaten 175g/6oz plain flour pinch salt ½ tsp ground mixed spice (optional) 350g/12oz mixed raisins, currants and sultanas 55g/2oz chopped mixed peel ½ lemon, grated zest only 1–2 tbsp apricot jam 1 free-range egg, beaten for glazing Method For the almond paste, place the sugar and ground almonds in a bowl. Add enough beaten egg and mix to a fairly soft consistency. Add the almond essence and knead for 1 minute until the paste is smooth and pliable. Roll out a third of the almond paste to make a circle 18cm/7in in diameter and reserve the remainder for the cake topping.Preheat oven to 140C/120C Fan/Gas 1. Grease and line a 18cm/7in cake tin.For the cake, cream the butter and sugar together until pale and fluffy. Gradually beat in the eggs until well incorporated and then sift in the flour, salt and mixed spice (if using) a little at a time. Finally, add the mixed dried fruit, peel and grated lemon zest and stir into the mixture.Put half the mixture into the cake tin. Smooth the top and cover with the circle of almond paste. Add the rest of the cake mixture and smooth the top leaving a slight dip in the centre to allow for the cake to rise. Bake in the preheated oven for 1¾ hours. Test by inserting a skewer in the middle – if it comes out clean, it is ready. Once baked, remove from the oven and set aside to cool on a wire rack.Brush the top of the cooled cake with the apricot jam. Divide the remainder of the almond paste in half. Roll out a circle to cover the top of the cake with one half and form 11 small balls with the other half. Place the circle of paste on the jam glaze and set the balls round the edge. Brush the cake topping with a little beaten egg.Preheat the grill to high. Place the cake onto a baking tray and grill for 1–2 minutes, or until the top of the marzipan begins to brown. Alternatively, lightly heat the cake topping using a cook's blowtorch, until the marzipan is golden brown. For the almond paste, place the sugar and ground almonds in a bowl. Add enough beaten egg and mix to a fairly soft consistency. Add the almond essence and knead for 1 minute until the paste is smooth and pliable. Roll out a third of the almond paste to make a circle 18cm/7in in diameter and reserve the remainder for the cake topping. For the almond paste, place the sugar and ground almonds in a bowl. Add enough beaten egg and mix to a fairly soft consistency. Add the almond essence and knead for 1 minute until the paste is smooth and pliable. Roll out a third of the almond paste to make a circle 18cm/7in in diameter and reserve the remainder for the cake topping. Preheat oven to 140C/120C Fan/Gas 1. Grease and line a 18cm/7in cake tin. Preheat oven to 140C/120C Fan/Gas 1. Grease and line a 18cm/7in cake tin. For the cake, cream the butter and sugar together until pale and fluffy. Gradually beat in the eggs until well incorporated and then sift in the flour, salt and mixed spice (if using) a little at a time. Finally, add the mixed dried fruit, peel and grated lemon zest and stir into the mixture. For the cake, cream the butter and sugar together until pale and fluffy. Gradually beat in the eggs until well incorporated and then sift in the flour, salt and mixed spice (if using) a little at a time. Finally, add the mixed dried fruit, peel and grated lemon zest and stir into the mixture. Put half the mixture into the cake tin. Smooth the top and cover with the circle of almond paste. Add the rest of the cake mixture and smooth the top leaving a slight dip in the centre to allow for the cake to rise. Bake in the preheated oven for 1¾ hours. Test by inserting a skewer in the middle – if it comes out clean, it is ready. Once baked, remove from the oven and set aside to cool on a wire rack. Put half the mixture into the cake tin. Smooth the top and cover with the circle of almond paste. Add the rest of the cake mixture and smooth the top leaving a slight dip in the centre to allow for the cake to rise. Bake in the preheated oven for 1¾ hours. Test by inserting a skewer in the middle – if it comes out clean, it is ready. Once baked, remove from the oven and set aside to cool on a wire rack. Brush the top of the cooled cake with the apricot jam. Divide the remainder of the almond paste in half. Roll out a circle to cover the top of the cake with one half and form 11 small balls with the other half. Place the circle of paste on the jam glaze and set the balls round the edge. Brush the cake topping with a little beaten egg. Brush the top of the cooled cake with the apricot jam. Divide the remainder of the almond paste in half. Roll out a circle to cover the top of the cake with one half and form 11 small balls with the other half. Place the circle of paste on the jam glaze and set the balls round the edge. Brush the cake topping with a little beaten egg. Preheat the grill to high. Place the cake onto a baking tray and grill for 1–2 minutes, or until the top of the marzipan begins to brown. Alternatively, lightly heat the cake topping using a cook's blowtorch, until the marzipan is golden brown. Preheat the grill to high. Place the cake onto a baking tray and grill for 1–2 minutes, or until the top of the marzipan begins to brown. Alternatively, lightly heat the cake topping using a cook's blowtorch, until the marzipan is golden brown."
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} | a31e7c775ec170ee2a3ce29f38732062b6cc33fc168a87528a96a6eec09f2e6c | Chocolate and raspberry crème brûlée recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolateandraspberr_82723_16x9.jpg A delightful twist on the popular crème brûlée recipe, go luxe with raspberry and chocolate. 600ml/1 pint double cream½ vanilla pod, split lengthways80g/3oz plain chocolate, finely chopped6 large free-range egg yolks2 tbsp caster sugar, plus extra for sprinkling100g/3½oz raspberries 600ml/1 pint double cream ½ vanilla pod, split lengthways 80g/3oz plain chocolate, finely chopped 6 large free-range egg yolks 2 tbsp caster sugar, plus extra for sprinkling 100g/3½oz raspberries Method Pour the cream into a non-stick saucepan and scrape the tiny seeds from the vanilla pod into the cream with a small knife.Add the pod and place the cream over a medium heat until almost boiling.Add the chocolate and whisk until smooth.Meanwhile, beat the egg yolks with the sugar until combined, but do not overbeat as you do not want it to become light and frothy.Pour the chocolate cream onto the eggs, stir with a wooden spoon to combine and return to the saucepan. Cook over a low heat until the custard has thickened, stirring constantly, but do not allow to boil.Test to see if the custard is ready by running your finger through the custard on the back of a spoon. If the custard stays apart, it is ready. Divide the raspberries between four large ramekins. Strain the chocolate custard over the raspberries and allow to cool.Refrigerate for at least six hours, preferably overnight.A few minutes before serving sprinkle each custard with a thin layer of caster sugar. Using a mini blowtorch, caramelise the sugar evenly. Once caramelised do not refrigerate. (If you don't have a blowtorch, preheat your grill to high and flash the crème brulées for a few seconds until the sugar caramelises.) Pour the cream into a non-stick saucepan and scrape the tiny seeds from the vanilla pod into the cream with a small knife. Pour the cream into a non-stick saucepan and scrape the tiny seeds from the vanilla pod into the cream with a small knife. Add the pod and place the cream over a medium heat until almost boiling. Add the pod and place the cream over a medium heat until almost boiling. Add the chocolate and whisk until smooth. Add the chocolate and whisk until smooth. Meanwhile, beat the egg yolks with the sugar until combined, but do not overbeat as you do not want it to become light and frothy. Meanwhile, beat the egg yolks with the sugar until combined, but do not overbeat as you do not want it to become light and frothy. Pour the chocolate cream onto the eggs, stir with a wooden spoon to combine and return to the saucepan. Pour the chocolate cream onto the eggs, stir with a wooden spoon to combine and return to the saucepan. Cook over a low heat until the custard has thickened, stirring constantly, but do not allow to boil. Cook over a low heat until the custard has thickened, stirring constantly, but do not allow to boil. Test to see if the custard is ready by running your finger through the custard on the back of a spoon. If the custard stays apart, it is ready. Test to see if the custard is ready by running your finger through the custard on the back of a spoon. If the custard stays apart, it is ready. Divide the raspberries between four large ramekins. Divide the raspberries between four large ramekins. Strain the chocolate custard over the raspberries and allow to cool. Strain the chocolate custard over the raspberries and allow to cool. Refrigerate for at least six hours, preferably overnight. Refrigerate for at least six hours, preferably overnight. A few minutes before serving sprinkle each custard with a thin layer of caster sugar. Using a mini blowtorch, caramelise the sugar evenly. Once caramelised do not refrigerate. (If you don't have a blowtorch, preheat your grill to high and flash the crème brulées for a few seconds until the sugar caramelises.) A few minutes before serving sprinkle each custard with a thin layer of caster sugar. Using a mini blowtorch, caramelise the sugar evenly. Once caramelised do not refrigerate. (If you don't have a blowtorch, preheat your grill to high and flash the crème brulées for a few seconds until the sugar caramelises.) | {
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"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolateandraspberr_82723_16x9.jpg A delightful twist on the popular crème brûlée recipe, go luxe with raspberry and chocolate. 600ml/1 pint double cream½ vanilla pod, split lengthways80g/3oz plain chocolate, finely chopped6 large free-range egg yolks2 tbsp caster sugar, plus extra for sprinkling100g/3½oz raspberries 600ml/1 pint double cream ½ vanilla pod, split lengthways 80g/3oz plain chocolate, finely chopped 6 large free-range egg yolks 2 tbsp caster sugar, plus extra for sprinkling 100g/3½oz raspberries Method Pour the cream into a non-stick saucepan and scrape the tiny seeds from the vanilla pod into the cream with a small knife.Add the pod and place the cream over a medium heat until almost boiling.Add the chocolate and whisk until smooth.Meanwhile, beat the egg yolks with the sugar until combined, but do not overbeat as you do not want it to become light and frothy.Pour the chocolate cream onto the eggs, stir with a wooden spoon to combine and return to the saucepan. Cook over a low heat until the custard has thickened, stirring constantly, but do not allow to boil.Test to see if the custard is ready by running your finger through the custard on the back of a spoon. If the custard stays apart, it is ready. Divide the raspberries between four large ramekins. Strain the chocolate custard over the raspberries and allow to cool.Refrigerate for at least six hours, preferably overnight.A few minutes before serving sprinkle each custard with a thin layer of caster sugar. Using a mini blowtorch, caramelise the sugar evenly. Once caramelised do not refrigerate. (If you don't have a blowtorch, preheat your grill to high and flash the crème brulées for a few seconds until the sugar caramelises.) Pour the cream into a non-stick saucepan and scrape the tiny seeds from the vanilla pod into the cream with a small knife. Pour the cream into a non-stick saucepan and scrape the tiny seeds from the vanilla pod into the cream with a small knife. Add the pod and place the cream over a medium heat until almost boiling. Add the pod and place the cream over a medium heat until almost boiling. Add the chocolate and whisk until smooth. Add the chocolate and whisk until smooth. Meanwhile, beat the egg yolks with the sugar until combined, but do not overbeat as you do not want it to become light and frothy. Meanwhile, beat the egg yolks with the sugar until combined, but do not overbeat as you do not want it to become light and frothy. Pour the chocolate cream onto the eggs, stir with a wooden spoon to combine and return to the saucepan. Pour the chocolate cream onto the eggs, stir with a wooden spoon to combine and return to the saucepan. Cook over a low heat until the custard has thickened, stirring constantly, but do not allow to boil. Cook over a low heat until the custard has thickened, stirring constantly, but do not allow to boil. Test to see if the custard is ready by running your finger through the custard on the back of a spoon. If the custard stays apart, it is ready. Test to see if the custard is ready by running your finger through the custard on the back of a spoon. If the custard stays apart, it is ready. Divide the raspberries between four large ramekins. Divide the raspberries between four large ramekins. Strain the chocolate custard over the raspberries and allow to cool. Strain the chocolate custard over the raspberries and allow to cool. Refrigerate for at least six hours, preferably overnight. Refrigerate for at least six hours, preferably overnight. A few minutes before serving sprinkle each custard with a thin layer of caster sugar. Using a mini blowtorch, caramelise the sugar evenly. Once caramelised do not refrigerate. (If you don't have a blowtorch, preheat your grill to high and flash the crème brulées for a few seconds until the sugar caramelises.) A few minutes before serving sprinkle each custard with a thin layer of caster sugar. Using a mini blowtorch, caramelise the sugar evenly. Once caramelised do not refrigerate. (If you don't have a blowtorch, preheat your grill to high and flash the crème brulées for a few seconds until the sugar caramelises.)"
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} | 5f242e39dc349b797379ce49d7ffe95db1fb7cb9c3ea5cd99ce032eacd921b5f | Cranachan with raspberry sauce recipe
An average of 5.0 out of 5 stars from 1 rating Cranachan is a traditional Scottish dessert, made even more lovely with raspberry sauce. 85g/3oz pinhead oatmeal300ml/10½fl oz double cream3 tbsp whisky50g/2oz icing sugar450g/1lb raspberries 85g/3oz pinhead oatmeal 300ml/10½fl oz double cream 3 tbsp whisky 50g/2oz icing sugar 450g/1lb raspberries 150g/5oz raspberries½ lemon, juice only2 tbsp icing sugarsprig fresh mint, to garnish 150g/5oz raspberries ½ lemon, juice only 2 tbsp icing sugar sprig fresh mint, to garnish Method Preheat the grill to a medium heat.For the cranachan, place the oatmeal onto a baking tray and place under the grill to lightly toast. Take care not to burn it. Remove from the heat and set aside to cool.Meanwhile, place the cream into a bowl, add the whisky and icing sugar and whisk until it forms soft peaks when the whisk is removed.Place four 6cm/3½in deep chefs' rings onto four plates. Spoon a little of the cream mixture into each ring to about 1cm/½in depth. Smooth down the top of the cream in the ring with a spoon to ensure a clean edge.Layer some raspberries over each layer of cream, then repeat a layer of cream.Repeat with a layer of raspberries followed by a layer of cream, until the ring is full. Be sure to finish with a layer of cream, smoothing the top over with a palette knife.Dust the top and bottom of the filled rings with the toasted oatmeal, then place each ring into the centre of a serving plate. Carefully remove the chefs' ring from each cranachan, using a mini-blowtorch to heat and loosen the rings first if necessary.For the raspberry sauce, place the raspberries, lemon juice and icing sugar into a food processor and blend until smooth. Pass the sauce through a sieve into a bowl.To serve, top each cranachan with a couple of raspberries and a sprig of mint and spoon the raspberry sauce around the edge. Preheat the grill to a medium heat. Preheat the grill to a medium heat. For the cranachan, place the oatmeal onto a baking tray and place under the grill to lightly toast. Take care not to burn it. Remove from the heat and set aside to cool. For the cranachan, place the oatmeal onto a baking tray and place under the grill to lightly toast. Take care not to burn it. Remove from the heat and set aside to cool. Meanwhile, place the cream into a bowl, add the whisky and icing sugar and whisk until it forms soft peaks when the whisk is removed. Meanwhile, place the cream into a bowl, add the whisky and icing sugar and whisk until it forms soft peaks when the whisk is removed. Place four 6cm/3½in deep chefs' rings onto four plates. Spoon a little of the cream mixture into each ring to about 1cm/½in depth. Smooth down the top of the cream in the ring with a spoon to ensure a clean edge. Place four 6cm/3½in deep chefs' rings onto four plates. Spoon a little of the cream mixture into each ring to about 1cm/½in depth. Smooth down the top of the cream in the ring with a spoon to ensure a clean edge. Layer some raspberries over each layer of cream, then repeat a layer of cream. Layer some raspberries over each layer of cream, then repeat a layer of cream. Repeat with a layer of raspberries followed by a layer of cream, until the ring is full. Be sure to finish with a layer of cream, smoothing the top over with a palette knife. Repeat with a layer of raspberries followed by a layer of cream, until the ring is full. Be sure to finish with a layer of cream, smoothing the top over with a palette knife. Dust the top and bottom of the filled rings with the toasted oatmeal, then place each ring into the centre of a serving plate. Carefully remove the chefs' ring from each cranachan, using a mini-blowtorch to heat and loosen the rings first if necessary. Dust the top and bottom of the filled rings with the toasted oatmeal, then place each ring into the centre of a serving plate. Carefully remove the chefs' ring from each cranachan, using a mini-blowtorch to heat and loosen the rings first if necessary. For the raspberry sauce, place the raspberries, lemon juice and icing sugar into a food processor and blend until smooth. Pass the sauce through a sieve into a bowl. For the raspberry sauce, place the raspberries, lemon juice and icing sugar into a food processor and blend until smooth. Pass the sauce through a sieve into a bowl. To serve, top each cranachan with a couple of raspberries and a sprig of mint and spoon the raspberry sauce around the edge. To serve, top each cranachan with a couple of raspberries and a sprig of mint and spoon the raspberry sauce around the edge. | {
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"title": "Cranachan with raspberry sauce recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Cranachan is a traditional Scottish dessert, made even more lovely with raspberry sauce. 85g/3oz pinhead oatmeal300ml/10½fl oz double cream3 tbsp whisky50g/2oz icing sugar450g/1lb raspberries 85g/3oz pinhead oatmeal 300ml/10½fl oz double cream 3 tbsp whisky 50g/2oz icing sugar 450g/1lb raspberries 150g/5oz raspberries½ lemon, juice only2 tbsp icing sugarsprig fresh mint, to garnish 150g/5oz raspberries ½ lemon, juice only 2 tbsp icing sugar sprig fresh mint, to garnish Method Preheat the grill to a medium heat.For the cranachan, place the oatmeal onto a baking tray and place under the grill to lightly toast. Take care not to burn it. Remove from the heat and set aside to cool.Meanwhile, place the cream into a bowl, add the whisky and icing sugar and whisk until it forms soft peaks when the whisk is removed.Place four 6cm/3½in deep chefs' rings onto four plates. Spoon a little of the cream mixture into each ring to about 1cm/½in depth. Smooth down the top of the cream in the ring with a spoon to ensure a clean edge.Layer some raspberries over each layer of cream, then repeat a layer of cream.Repeat with a layer of raspberries followed by a layer of cream, until the ring is full. Be sure to finish with a layer of cream, smoothing the top over with a palette knife.Dust the top and bottom of the filled rings with the toasted oatmeal, then place each ring into the centre of a serving plate. Carefully remove the chefs' ring from each cranachan, using a mini-blowtorch to heat and loosen the rings first if necessary.For the raspberry sauce, place the raspberries, lemon juice and icing sugar into a food processor and blend until smooth. Pass the sauce through a sieve into a bowl.To serve, top each cranachan with a couple of raspberries and a sprig of mint and spoon the raspberry sauce around the edge. Preheat the grill to a medium heat. Preheat the grill to a medium heat. For the cranachan, place the oatmeal onto a baking tray and place under the grill to lightly toast. Take care not to burn it. Remove from the heat and set aside to cool. For the cranachan, place the oatmeal onto a baking tray and place under the grill to lightly toast. Take care not to burn it. Remove from the heat and set aside to cool. Meanwhile, place the cream into a bowl, add the whisky and icing sugar and whisk until it forms soft peaks when the whisk is removed. Meanwhile, place the cream into a bowl, add the whisky and icing sugar and whisk until it forms soft peaks when the whisk is removed. Place four 6cm/3½in deep chefs' rings onto four plates. Spoon a little of the cream mixture into each ring to about 1cm/½in depth. Smooth down the top of the cream in the ring with a spoon to ensure a clean edge. Place four 6cm/3½in deep chefs' rings onto four plates. Spoon a little of the cream mixture into each ring to about 1cm/½in depth. Smooth down the top of the cream in the ring with a spoon to ensure a clean edge. Layer some raspberries over each layer of cream, then repeat a layer of cream. Layer some raspberries over each layer of cream, then repeat a layer of cream. Repeat with a layer of raspberries followed by a layer of cream, until the ring is full. Be sure to finish with a layer of cream, smoothing the top over with a palette knife. Repeat with a layer of raspberries followed by a layer of cream, until the ring is full. Be sure to finish with a layer of cream, smoothing the top over with a palette knife. Dust the top and bottom of the filled rings with the toasted oatmeal, then place each ring into the centre of a serving plate. Carefully remove the chefs' ring from each cranachan, using a mini-blowtorch to heat and loosen the rings first if necessary. Dust the top and bottom of the filled rings with the toasted oatmeal, then place each ring into the centre of a serving plate. Carefully remove the chefs' ring from each cranachan, using a mini-blowtorch to heat and loosen the rings first if necessary. For the raspberry sauce, place the raspberries, lemon juice and icing sugar into a food processor and blend until smooth. Pass the sauce through a sieve into a bowl. For the raspberry sauce, place the raspberries, lemon juice and icing sugar into a food processor and blend until smooth. Pass the sauce through a sieve into a bowl. To serve, top each cranachan with a couple of raspberries and a sprig of mint and spoon the raspberry sauce around the edge. To serve, top each cranachan with a couple of raspberries and a sprig of mint and spoon the raspberry sauce around the edge."
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} | 3a8d10428dd8d0e419d4366f1640aac30f011705f9116f7c965cf881116e3318 | Chocolate delice recipe
For the base, blend the hazelnuts and caramelised sugar in a food processor until you have a smooth paste. Heat the paste in a small pan on a gentle heat until warmed through.Place the bran flakes and warmed praline paste into a mixing bowl and scrunch them together, using your hands, until the bran flakes have broken down and been incorporated into the paste. Line a baking tray with a sheet of greaseproof paper, then transfer the praline mixture onto it. Cover the praline mixture with a second sheet of greaseproof paper, then roll the mixture out until it measures at least 14cm x 20cm/5½in x 8in and is 0.5cm/¼in thick.Remove the top sheet of greaseproof paper, then push a 14cm x 20cm x 3cm/5½in x 8in x 1¼in rectangular pastry frame down onto the praline mixture and trim off any excess. (NB: The excess praline mixture can be pressed into any gaps in the mould, if necessary.)Cover the mould with greaseproof paper and chill the praline in the fridge for 30 minutes, or until set.Meanwhile, for the delice, heat the milk and cream in a saucepan and heat gently over a medium heat until it just reaches boiling point.Meanwhile, whisk the eggs in a bowl. As the milk and cream mixture comes to the boil, pour it over the eggs, then whisk the mixture constantly until smooth and thick.Stir in the chopped chocolate and whisk again until the chocolate has melted and the custard is smooth.Remove the base from the fridge and pour in the chocolate delice to fill the mould. Gently tap the sides of the mould to release any trapped air bubbles, then smooth the surface using a palette knife. Chill in the fridge for 6-12 hours, or until completely set.Meanwhile, for the caramel hazelnuts, heat the caster sugar in a pan over a low heat, stirring occasionally until golden-brown and caramelised. Remove from the heat and set aside to cool slightly. (NB: The caramel is cool enough when a cocktail stick dragged across its surface leaves an imprinted trail.)Spear each hazelnut onto a cocktail stick, then dip the hazelnuts into the caramel until coated. Stick a little adhesive putty onto the underside of a shelf or cupboard above a worksurface and secure the cocktail stick into the putty, so that the caramel drips off the hazelnut and creates a tail. (NB: Place a baking tray or sheets of greaseproof paper underneath the hazelnuts to catch any caramel that drips.)Set the caramel hazelnuts aside to cool and harden for at least 30 minutes.For the coffee foam, just before serving, heat half of the coffee in a pan until just hot but not boiling. Squeeze the gelatine sheet dry, then add it to the hot coffee and continue to warm until the gelatine has completely dissolved.Pour the remaining cold coffee into a bowl, then add the hot coffee mixture to it. Whisk well until the mixture starts to foam.To serve, heat the outside of the mould using a chefs' blow torch to loosen the base of the delice. Carefully remove the pastry frame from the delice. Heat the top of the delice very quickly using a chefs' blow torch to make the surface glossy. Dust the delice with some of the cocoa powder and ground coffee beans.Smear a teaspoonful of the coffee foam across the width of six to eight serving plates. Plunge the blade of a knife into boiling water to heat the metal, then slice the delice into six to eight pieces and place one onto each smear of foam, at an angle. Rest a caramel hazelnut against each slice. Dust each serving with the remaining cocoa powder. For the base, blend the hazelnuts and caramelised sugar in a food processor until you have a smooth paste. Heat the paste in a small pan on a gentle heat until warmed through. For the base, blend the hazelnuts and caramelised sugar in a food processor until you have a smooth paste. Heat the paste in a small pan on a gentle heat until warmed through. Place the bran flakes and warmed praline paste into a mixing bowl and scrunch them together, using your hands, until the bran flakes have broken down and been incorporated into the paste. Place the bran flakes and warmed praline paste into a mixing bowl and scrunch them together, using your hands, until the bran flakes have broken down and been incorporated into the paste. Line a baking tray with a sheet of greaseproof paper, then transfer the praline mixture onto it. Cover the praline mixture with a second sheet of greaseproof paper, then roll the mixture out until it measures at least 14cm x 20cm/5½in x 8in and is 0.5cm/¼in thick. Line a baking tray with a sheet of greaseproof paper, then transfer the praline mixture onto it. Cover the praline mixture with a second sheet of greaseproof paper, then roll the mixture out until it measures at least 14cm x 20cm/5½in x 8in and is 0.5cm/¼in thick. Remove the top sheet of greaseproof paper, then push a 14cm x 20cm x 3cm/5½in x 8in x 1¼in rectangular pastry frame down onto the praline mixture and trim off any excess. (NB: The excess praline mixture can be pressed into any gaps in the mould, if necessary.) Remove the top sheet of greaseproof paper, then push a 14cm x 20cm x 3cm/5½in x 8in x 1¼in rectangular pastry frame down onto the praline mixture and trim off any excess. (NB: The excess praline mixture can be pressed into any gaps in the mould, if necessary.) Cover the mould with greaseproof paper and chill the praline in the fridge for 30 minutes, or until set. Cover the mould with greaseproof paper and chill the praline in the fridge for 30 minutes, or until set. Meanwhile, for the delice, heat the milk and cream in a saucepan and heat gently over a medium heat until it just reaches boiling point. Meanwhile, for the delice, heat the milk and cream in a saucepan and heat gently over a medium heat until it just reaches boiling point. Meanwhile, whisk the eggs in a bowl. Meanwhile, whisk the eggs in a bowl. As the milk and cream mixture comes to the boil, pour it over the eggs, then whisk the mixture constantly until smooth and thick. As the milk and cream mixture comes to the boil, pour it over the eggs, then whisk the mixture constantly until smooth and thick. Stir in the chopped chocolate and whisk again until the chocolate has melted and the custard is smooth. Stir in the chopped chocolate and whisk again until the chocolate has melted and the custard is smooth. Remove the base from the fridge and pour in the chocolate delice to fill the mould. Gently tap the sides of the mould to release any trapped air bubbles, then smooth the surface using a palette knife. Chill in the fridge for 6-12 hours, or until completely set. Remove the base from the fridge and pour in the chocolate delice to fill the mould. Gently tap the sides of the mould to release any trapped air bubbles, then smooth the surface using a palette knife. Chill in the fridge for 6-12 hours, or until completely set. Meanwhile, for the caramel hazelnuts, heat the caster sugar in a pan over a low heat, stirring occasionally until golden-brown and caramelised. Remove from the heat and set aside to cool slightly. (NB: The caramel is cool enough when a cocktail stick dragged across its surface leaves an imprinted trail.) Meanwhile, for the caramel hazelnuts, heat the caster sugar in a pan over a low heat, stirring occasionally until golden-brown and caramelised. Remove from the heat and set aside to cool slightly. (NB: The caramel is cool enough when a cocktail stick dragged across its surface leaves an imprinted trail.) Spear each hazelnut onto a cocktail stick, then dip the hazelnuts into the caramel until coated. Stick a little adhesive putty onto the underside of a shelf or cupboard above a worksurface and secure the cocktail stick into the putty, so that the caramel drips off the hazelnut and creates a tail. (NB: Place a baking tray or sheets of greaseproof paper underneath the hazelnuts to catch any caramel that drips.) Spear each hazelnut onto a cocktail stick, then dip the hazelnuts into the caramel until coated. Stick a little adhesive putty onto the underside of a shelf or cupboard above a worksurface and secure the cocktail stick into the putty, so that the caramel drips off the hazelnut and creates a tail. (NB: Place a baking tray or sheets of greaseproof paper underneath the hazelnuts to catch any caramel that drips.) Set the caramel hazelnuts aside to cool and harden for at least 30 minutes. Set the caramel hazelnuts aside to cool and harden for at least 30 minutes. For the coffee foam, just before serving, heat half of the coffee in a pan until just hot but not boiling. For the coffee foam, just before serving, heat half of the coffee in a pan until just hot but not boiling. Squeeze the gelatine sheet dry, then add it to the hot coffee and continue to warm until the gelatine has completely dissolved. Squeeze the gelatine sheet dry, then add it to the hot coffee and continue to warm until the gelatine has completely dissolved. Pour the remaining cold coffee into a bowl, then add the hot coffee mixture to it. Whisk well until the mixture starts to foam. Pour the remaining cold coffee into a bowl, then add the hot coffee mixture to it. Whisk well until the mixture starts to foam. To serve, heat the outside of the mould using a chefs' blow torch to loosen the base of the delice. Carefully remove the pastry frame from the delice. To serve, heat the outside of the mould using a chefs' blow torch to loosen the base of the delice. Carefully remove the pastry frame from the delice. Heat the top of the delice very quickly using a chefs' blow torch to make the surface glossy. Dust the delice with some of the cocoa powder and ground coffee beans. Heat the top of the delice very quickly using a chefs' blow torch to make the surface glossy. Dust the delice with some of the cocoa powder and ground coffee beans. Smear a teaspoonful of the coffee foam across the width of six to eight serving plates. Plunge the blade of a knife into boiling water to heat the metal, then slice the delice into six to eight pieces and place one onto each smear of foam, at an angle. Rest a caramel hazelnut against each slice. Dust each serving with the remaining cocoa powder. Smear a teaspoonful of the coffee foam across the width of six to eight serving plates. Plunge the blade of a knife into boiling water to heat the metal, then slice the delice into six to eight pieces and place one onto each smear of foam, at an angle. Rest a caramel hazelnut against each slice. Dust each serving with the remaining cocoa powder. | {
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"title": "Chocolate delice recipe",
"content": "For the base, blend the hazelnuts and caramelised sugar in a food processor until you have a smooth paste. Heat the paste in a small pan on a gentle heat until warmed through.Place the bran flakes and warmed praline paste into a mixing bowl and scrunch them together, using your hands, until the bran flakes have broken down and been incorporated into the paste. Line a baking tray with a sheet of greaseproof paper, then transfer the praline mixture onto it. Cover the praline mixture with a second sheet of greaseproof paper, then roll the mixture out until it measures at least 14cm x 20cm/5½in x 8in and is 0.5cm/¼in thick.Remove the top sheet of greaseproof paper, then push a 14cm x 20cm x 3cm/5½in x 8in x 1¼in rectangular pastry frame down onto the praline mixture and trim off any excess. (NB: The excess praline mixture can be pressed into any gaps in the mould, if necessary.)Cover the mould with greaseproof paper and chill the praline in the fridge for 30 minutes, or until set.Meanwhile, for the delice, heat the milk and cream in a saucepan and heat gently over a medium heat until it just reaches boiling point.Meanwhile, whisk the eggs in a bowl. As the milk and cream mixture comes to the boil, pour it over the eggs, then whisk the mixture constantly until smooth and thick.Stir in the chopped chocolate and whisk again until the chocolate has melted and the custard is smooth.Remove the base from the fridge and pour in the chocolate delice to fill the mould. Gently tap the sides of the mould to release any trapped air bubbles, then smooth the surface using a palette knife. Chill in the fridge for 6-12 hours, or until completely set.Meanwhile, for the caramel hazelnuts, heat the caster sugar in a pan over a low heat, stirring occasionally until golden-brown and caramelised. Remove from the heat and set aside to cool slightly. (NB: The caramel is cool enough when a cocktail stick dragged across its surface leaves an imprinted trail.)Spear each hazelnut onto a cocktail stick, then dip the hazelnuts into the caramel until coated. Stick a little adhesive putty onto the underside of a shelf or cupboard above a worksurface and secure the cocktail stick into the putty, so that the caramel drips off the hazelnut and creates a tail. (NB: Place a baking tray or sheets of greaseproof paper underneath the hazelnuts to catch any caramel that drips.)Set the caramel hazelnuts aside to cool and harden for at least 30 minutes.For the coffee foam, just before serving, heat half of the coffee in a pan until just hot but not boiling. Squeeze the gelatine sheet dry, then add it to the hot coffee and continue to warm until the gelatine has completely dissolved.Pour the remaining cold coffee into a bowl, then add the hot coffee mixture to it. Whisk well until the mixture starts to foam.To serve, heat the outside of the mould using a chefs' blow torch to loosen the base of the delice. Carefully remove the pastry frame from the delice. Heat the top of the delice very quickly using a chefs' blow torch to make the surface glossy. Dust the delice with some of the cocoa powder and ground coffee beans.Smear a teaspoonful of the coffee foam across the width of six to eight serving plates. Plunge the blade of a knife into boiling water to heat the metal, then slice the delice into six to eight pieces and place one onto each smear of foam, at an angle. Rest a caramel hazelnut against each slice. Dust each serving with the remaining cocoa powder. For the base, blend the hazelnuts and caramelised sugar in a food processor until you have a smooth paste. Heat the paste in a small pan on a gentle heat until warmed through. For the base, blend the hazelnuts and caramelised sugar in a food processor until you have a smooth paste. Heat the paste in a small pan on a gentle heat until warmed through. Place the bran flakes and warmed praline paste into a mixing bowl and scrunch them together, using your hands, until the bran flakes have broken down and been incorporated into the paste. Place the bran flakes and warmed praline paste into a mixing bowl and scrunch them together, using your hands, until the bran flakes have broken down and been incorporated into the paste. Line a baking tray with a sheet of greaseproof paper, then transfer the praline mixture onto it. Cover the praline mixture with a second sheet of greaseproof paper, then roll the mixture out until it measures at least 14cm x 20cm/5½in x 8in and is 0.5cm/¼in thick. Line a baking tray with a sheet of greaseproof paper, then transfer the praline mixture onto it. Cover the praline mixture with a second sheet of greaseproof paper, then roll the mixture out until it measures at least 14cm x 20cm/5½in x 8in and is 0.5cm/¼in thick. Remove the top sheet of greaseproof paper, then push a 14cm x 20cm x 3cm/5½in x 8in x 1¼in rectangular pastry frame down onto the praline mixture and trim off any excess. (NB: The excess praline mixture can be pressed into any gaps in the mould, if necessary.) Remove the top sheet of greaseproof paper, then push a 14cm x 20cm x 3cm/5½in x 8in x 1¼in rectangular pastry frame down onto the praline mixture and trim off any excess. (NB: The excess praline mixture can be pressed into any gaps in the mould, if necessary.) Cover the mould with greaseproof paper and chill the praline in the fridge for 30 minutes, or until set. Cover the mould with greaseproof paper and chill the praline in the fridge for 30 minutes, or until set. Meanwhile, for the delice, heat the milk and cream in a saucepan and heat gently over a medium heat until it just reaches boiling point. Meanwhile, for the delice, heat the milk and cream in a saucepan and heat gently over a medium heat until it just reaches boiling point. Meanwhile, whisk the eggs in a bowl. Meanwhile, whisk the eggs in a bowl. As the milk and cream mixture comes to the boil, pour it over the eggs, then whisk the mixture constantly until smooth and thick. As the milk and cream mixture comes to the boil, pour it over the eggs, then whisk the mixture constantly until smooth and thick. Stir in the chopped chocolate and whisk again until the chocolate has melted and the custard is smooth. Stir in the chopped chocolate and whisk again until the chocolate has melted and the custard is smooth. Remove the base from the fridge and pour in the chocolate delice to fill the mould. Gently tap the sides of the mould to release any trapped air bubbles, then smooth the surface using a palette knife. Chill in the fridge for 6-12 hours, or until completely set. Remove the base from the fridge and pour in the chocolate delice to fill the mould. Gently tap the sides of the mould to release any trapped air bubbles, then smooth the surface using a palette knife. Chill in the fridge for 6-12 hours, or until completely set. Meanwhile, for the caramel hazelnuts, heat the caster sugar in a pan over a low heat, stirring occasionally until golden-brown and caramelised. Remove from the heat and set aside to cool slightly. (NB: The caramel is cool enough when a cocktail stick dragged across its surface leaves an imprinted trail.) Meanwhile, for the caramel hazelnuts, heat the caster sugar in a pan over a low heat, stirring occasionally until golden-brown and caramelised. Remove from the heat and set aside to cool slightly. (NB: The caramel is cool enough when a cocktail stick dragged across its surface leaves an imprinted trail.) Spear each hazelnut onto a cocktail stick, then dip the hazelnuts into the caramel until coated. Stick a little adhesive putty onto the underside of a shelf or cupboard above a worksurface and secure the cocktail stick into the putty, so that the caramel drips off the hazelnut and creates a tail. (NB: Place a baking tray or sheets of greaseproof paper underneath the hazelnuts to catch any caramel that drips.) Spear each hazelnut onto a cocktail stick, then dip the hazelnuts into the caramel until coated. Stick a little adhesive putty onto the underside of a shelf or cupboard above a worksurface and secure the cocktail stick into the putty, so that the caramel drips off the hazelnut and creates a tail. (NB: Place a baking tray or sheets of greaseproof paper underneath the hazelnuts to catch any caramel that drips.) Set the caramel hazelnuts aside to cool and harden for at least 30 minutes. Set the caramel hazelnuts aside to cool and harden for at least 30 minutes. For the coffee foam, just before serving, heat half of the coffee in a pan until just hot but not boiling. For the coffee foam, just before serving, heat half of the coffee in a pan until just hot but not boiling. Squeeze the gelatine sheet dry, then add it to the hot coffee and continue to warm until the gelatine has completely dissolved. Squeeze the gelatine sheet dry, then add it to the hot coffee and continue to warm until the gelatine has completely dissolved. Pour the remaining cold coffee into a bowl, then add the hot coffee mixture to it. Whisk well until the mixture starts to foam. Pour the remaining cold coffee into a bowl, then add the hot coffee mixture to it. Whisk well until the mixture starts to foam. To serve, heat the outside of the mould using a chefs' blow torch to loosen the base of the delice. Carefully remove the pastry frame from the delice. To serve, heat the outside of the mould using a chefs' blow torch to loosen the base of the delice. Carefully remove the pastry frame from the delice. Heat the top of the delice very quickly using a chefs' blow torch to make the surface glossy. Dust the delice with some of the cocoa powder and ground coffee beans. Heat the top of the delice very quickly using a chefs' blow torch to make the surface glossy. Dust the delice with some of the cocoa powder and ground coffee beans. Smear a teaspoonful of the coffee foam across the width of six to eight serving plates. Plunge the blade of a knife into boiling water to heat the metal, then slice the delice into six to eight pieces and place one onto each smear of foam, at an angle. Rest a caramel hazelnut against each slice. Dust each serving with the remaining cocoa powder. Smear a teaspoonful of the coffee foam across the width of six to eight serving plates. Plunge the blade of a knife into boiling water to heat the metal, then slice the delice into six to eight pieces and place one onto each smear of foam, at an angle. Rest a caramel hazelnut against each slice. Dust each serving with the remaining cocoa powder."
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} | fc1a309ffb0f9c306f93d1266b78bfcd5a99adc15a679c5c8058618f7e5c73a4 | Baked rice pudding with raspberry sauce recipe
An average of 5.0 out of 5 stars from 3 ratings 110g/4oz Thai jasmine rice450ml/16fl oz whole milk450ml/16fl oz double cream75g/3oz caster sugar1 vanilla pod, splitfreshly grated nutmeg25g/1oz butter, plus extra for greasing6 tbsp icing sugar 110g/4oz Thai jasmine rice 450ml/16fl oz whole milk 450ml/16fl oz double cream 75g/3oz caster sugar 1 vanilla pod, split freshly grated nutmeg 25g/1oz butter, plus extra for greasing 6 tbsp icing sugar 250g/9oz raspberries 2 tbsp icing sugar50ml/2fl oz water 250g/9oz raspberries 2 tbsp icing sugar 50ml/2fl oz water Method Preheat the oven to 180C/350F/Gas 4.For the baked rice pudding, lightly grease a 1 litre/1¾ pint pudding basin or ovenproof dish.Wash the rice under cold water and drain.Place the milk and cream into a saucepan with the vanilla pod and bring slowly to the boil.Add the rice and sugar and stir well.Pour the mixture into the pudding basin or dish and grate over a little nutmeg.Cut the butter into small pieces and place over the top of the rice mixture.Transfer the dish to the oven and bake for about 15 minutes, then lower the temperature to 150C/300F/Gas 2.Bake for a further 1¼ hours, or until golden-brown on top and creamy underneath.Preheat the grill to medium. Dust the surface of the rice pudding with the icing sugar and place under the grill to caramelise. Alternatively, caramelise with a mini-blowtorch.For the raspberry sauce, place the raspberries, icing sugar and water into a food processor and blend until smooth.Pass the mixture through a sieve set over a bowl to remove the raspberry pips.To serve, place a spoonful of the raspberry sauce onto each plate and top with a large spoonful of rice pudding. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. For the baked rice pudding, lightly grease a 1 litre/1¾ pint pudding basin or ovenproof dish. For the baked rice pudding, lightly grease a 1 litre/1¾ pint pudding basin or ovenproof dish. Wash the rice under cold water and drain. Wash the rice under cold water and drain. Place the milk and cream into a saucepan with the vanilla pod and bring slowly to the boil. Place the milk and cream into a saucepan with the vanilla pod and bring slowly to the boil. Add the rice and sugar and stir well. Add the rice and sugar and stir well. Pour the mixture into the pudding basin or dish and grate over a little nutmeg. Pour the mixture into the pudding basin or dish and grate over a little nutmeg. Cut the butter into small pieces and place over the top of the rice mixture. Cut the butter into small pieces and place over the top of the rice mixture. Transfer the dish to the oven and bake for about 15 minutes, then lower the temperature to 150C/300F/Gas 2. Transfer the dish to the oven and bake for about 15 minutes, then lower the temperature to 150C/300F/Gas 2. Bake for a further 1¼ hours, or until golden-brown on top and creamy underneath. Bake for a further 1¼ hours, or until golden-brown on top and creamy underneath. Preheat the grill to medium. Dust the surface of the rice pudding with the icing sugar and place under the grill to caramelise. Alternatively, caramelise with a mini-blowtorch. Preheat the grill to medium. Dust the surface of the rice pudding with the icing sugar and place under the grill to caramelise. Alternatively, caramelise with a mini-blowtorch. For the raspberry sauce, place the raspberries, icing sugar and water into a food processor and blend until smooth. For the raspberry sauce, place the raspberries, icing sugar and water into a food processor and blend until smooth. Pass the mixture through a sieve set over a bowl to remove the raspberry pips. Pass the mixture through a sieve set over a bowl to remove the raspberry pips. To serve, place a spoonful of the raspberry sauce onto each plate and top with a large spoonful of rice pudding. To serve, place a spoonful of the raspberry sauce onto each plate and top with a large spoonful of rice pudding. | {
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"title": "Baked rice pudding with raspberry sauce recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings 110g/4oz Thai jasmine rice450ml/16fl oz whole milk450ml/16fl oz double cream75g/3oz caster sugar1 vanilla pod, splitfreshly grated nutmeg25g/1oz butter, plus extra for greasing6 tbsp icing sugar 110g/4oz Thai jasmine rice 450ml/16fl oz whole milk 450ml/16fl oz double cream 75g/3oz caster sugar 1 vanilla pod, split freshly grated nutmeg 25g/1oz butter, plus extra for greasing 6 tbsp icing sugar 250g/9oz raspberries 2 tbsp icing sugar50ml/2fl oz water 250g/9oz raspberries 2 tbsp icing sugar 50ml/2fl oz water Method Preheat the oven to 180C/350F/Gas 4.For the baked rice pudding, lightly grease a 1 litre/1¾ pint pudding basin or ovenproof dish.Wash the rice under cold water and drain.Place the milk and cream into a saucepan with the vanilla pod and bring slowly to the boil.Add the rice and sugar and stir well.Pour the mixture into the pudding basin or dish and grate over a little nutmeg.Cut the butter into small pieces and place over the top of the rice mixture.Transfer the dish to the oven and bake for about 15 minutes, then lower the temperature to 150C/300F/Gas 2.Bake for a further 1¼ hours, or until golden-brown on top and creamy underneath.Preheat the grill to medium. Dust the surface of the rice pudding with the icing sugar and place under the grill to caramelise. Alternatively, caramelise with a mini-blowtorch.For the raspberry sauce, place the raspberries, icing sugar and water into a food processor and blend until smooth.Pass the mixture through a sieve set over a bowl to remove the raspberry pips.To serve, place a spoonful of the raspberry sauce onto each plate and top with a large spoonful of rice pudding. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. For the baked rice pudding, lightly grease a 1 litre/1¾ pint pudding basin or ovenproof dish. For the baked rice pudding, lightly grease a 1 litre/1¾ pint pudding basin or ovenproof dish. Wash the rice under cold water and drain. Wash the rice under cold water and drain. Place the milk and cream into a saucepan with the vanilla pod and bring slowly to the boil. Place the milk and cream into a saucepan with the vanilla pod and bring slowly to the boil. Add the rice and sugar and stir well. Add the rice and sugar and stir well. Pour the mixture into the pudding basin or dish and grate over a little nutmeg. Pour the mixture into the pudding basin or dish and grate over a little nutmeg. Cut the butter into small pieces and place over the top of the rice mixture. Cut the butter into small pieces and place over the top of the rice mixture. Transfer the dish to the oven and bake for about 15 minutes, then lower the temperature to 150C/300F/Gas 2. Transfer the dish to the oven and bake for about 15 minutes, then lower the temperature to 150C/300F/Gas 2. Bake for a further 1¼ hours, or until golden-brown on top and creamy underneath. Bake for a further 1¼ hours, or until golden-brown on top and creamy underneath. Preheat the grill to medium. Dust the surface of the rice pudding with the icing sugar and place under the grill to caramelise. Alternatively, caramelise with a mini-blowtorch. Preheat the grill to medium. Dust the surface of the rice pudding with the icing sugar and place under the grill to caramelise. Alternatively, caramelise with a mini-blowtorch. For the raspberry sauce, place the raspberries, icing sugar and water into a food processor and blend until smooth. For the raspberry sauce, place the raspberries, icing sugar and water into a food processor and blend until smooth. Pass the mixture through a sieve set over a bowl to remove the raspberry pips. Pass the mixture through a sieve set over a bowl to remove the raspberry pips. To serve, place a spoonful of the raspberry sauce onto each plate and top with a large spoonful of rice pudding. To serve, place a spoonful of the raspberry sauce onto each plate and top with a large spoonful of rice pudding."
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} | 0e5cb0e9749ae78148eb996271b913374f12bc62f5f9ba2fb70db0ecf19ff579 | Crème brûlée with almond snap biscuits recipe
An average of 4.0 out of 5 stars from 1 rating 75ml/2½fl whole milk250ml/9fl oz double cream 1 vanilla pod, split and seeds removed4 free-range egg yolks50g/2oz caster sugar, plus extra for topping 75ml/2½fl whole milk 250ml/9fl oz double cream 1 vanilla pod, split and seeds removed 4 free-range egg yolks 50g/2oz caster sugar, plus extra for topping 25g/1oz butter25g/1oz sugar2 tbsp liquid glucose or golden syrup65g/2½oz almonds, skins removed, chopped 25g/1oz butter 25g/1oz sugar 2 tbsp liquid glucose or golden syrup 65g/2½oz almonds, skins removed, chopped Method Preheat the oven to 120C/250F/Gas ¼.Place the milk, double cream, vanilla seeds and pod into a pan. Bring to the boil.In a large bowl whisk the egg yolks and sugar together until thoroughly combined, then stir in the milk. Strain the mixture through a sieve and divide among four ovenproof ramekins. Place the ramekins into a roasting tray and fill the tray with water until it comes halfway up the sides of the ramekins. Place the tray into the oven and cook for 30-40 minutes, or until the mixture is just firm to the touch. Once cooked, remove from the oven and allow to cool. Place into the fridge to chill. For the biscuits, preheat the oven to 160C/325F/Gas 2. Melt the butter in a pan then add the sugar and liquid glucose or golden syrup and bring to the boil. Remove the pan from the heat and stir in the almonds. Pour the mixture onto a tray covered with baking paper and place into the fridge to cool for 2-3 minutes, until the dough is firm and pliable. Remove the tray from the fridge and mould the almond mixture into approximately 25 marble size shapes. Place onto a clean baking sheet. Leave plenty of space between them for the biscuits to spread. Place the tray into the oven and cook for 4-5 minutes. Leave to cool.To serve, sprinkle each creme brulee with a sugar to cover and caramelise the top with a mini blowtorch. Alternatively, you can place the ramekins under a hot grill until browned and caramelised. Serve with an almond snap. Preheat the oven to 120C/250F/Gas ¼. Preheat the oven to 120C/250F/Gas ¼. Place the milk, double cream, vanilla seeds and pod into a pan. Bring to the boil. Place the milk, double cream, vanilla seeds and pod into a pan. Bring to the boil. In a large bowl whisk the egg yolks and sugar together until thoroughly combined, then stir in the milk. In a large bowl whisk the egg yolks and sugar together until thoroughly combined, then stir in the milk. Strain the mixture through a sieve and divide among four ovenproof ramekins. Place the ramekins into a roasting tray and fill the tray with water until it comes halfway up the sides of the ramekins. Place the tray into the oven and cook for 30-40 minutes, or until the mixture is just firm to the touch. Once cooked, remove from the oven and allow to cool. Place into the fridge to chill. Strain the mixture through a sieve and divide among four ovenproof ramekins. Place the ramekins into a roasting tray and fill the tray with water until it comes halfway up the sides of the ramekins. Place the tray into the oven and cook for 30-40 minutes, or until the mixture is just firm to the touch. Once cooked, remove from the oven and allow to cool. Place into the fridge to chill. For the biscuits, preheat the oven to 160C/325F/Gas 2. Melt the butter in a pan then add the sugar and liquid glucose or golden syrup and bring to the boil. Remove the pan from the heat and stir in the almonds. Pour the mixture onto a tray covered with baking paper and place into the fridge to cool for 2-3 minutes, until the dough is firm and pliable. For the biscuits, preheat the oven to 160C/325F/Gas 2. Melt the butter in a pan then add the sugar and liquid glucose or golden syrup and bring to the boil. Remove the pan from the heat and stir in the almonds. Pour the mixture onto a tray covered with baking paper and place into the fridge to cool for 2-3 minutes, until the dough is firm and pliable. Remove the tray from the fridge and mould the almond mixture into approximately 25 marble size shapes. Place onto a clean baking sheet. Leave plenty of space between them for the biscuits to spread. Place the tray into the oven and cook for 4-5 minutes. Leave to cool. Remove the tray from the fridge and mould the almond mixture into approximately 25 marble size shapes. Place onto a clean baking sheet. Leave plenty of space between them for the biscuits to spread. Place the tray into the oven and cook for 4-5 minutes. Leave to cool. To serve, sprinkle each creme brulee with a sugar to cover and caramelise the top with a mini blowtorch. Alternatively, you can place the ramekins under a hot grill until browned and caramelised. Serve with an almond snap. To serve, sprinkle each creme brulee with a sugar to cover and caramelise the top with a mini blowtorch. Alternatively, you can place the ramekins under a hot grill until browned and caramelised. Serve with an almond snap. | {
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"title": "Crème brûlée with almond snap biscuits recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating 75ml/2½fl whole milk250ml/9fl oz double cream 1 vanilla pod, split and seeds removed4 free-range egg yolks50g/2oz caster sugar, plus extra for topping 75ml/2½fl whole milk 250ml/9fl oz double cream 1 vanilla pod, split and seeds removed 4 free-range egg yolks 50g/2oz caster sugar, plus extra for topping 25g/1oz butter25g/1oz sugar2 tbsp liquid glucose or golden syrup65g/2½oz almonds, skins removed, chopped 25g/1oz butter 25g/1oz sugar 2 tbsp liquid glucose or golden syrup 65g/2½oz almonds, skins removed, chopped Method Preheat the oven to 120C/250F/Gas ¼.Place the milk, double cream, vanilla seeds and pod into a pan. Bring to the boil.In a large bowl whisk the egg yolks and sugar together until thoroughly combined, then stir in the milk. Strain the mixture through a sieve and divide among four ovenproof ramekins. Place the ramekins into a roasting tray and fill the tray with water until it comes halfway up the sides of the ramekins. Place the tray into the oven and cook for 30-40 minutes, or until the mixture is just firm to the touch. Once cooked, remove from the oven and allow to cool. Place into the fridge to chill. For the biscuits, preheat the oven to 160C/325F/Gas 2. Melt the butter in a pan then add the sugar and liquid glucose or golden syrup and bring to the boil. Remove the pan from the heat and stir in the almonds. Pour the mixture onto a tray covered with baking paper and place into the fridge to cool for 2-3 minutes, until the dough is firm and pliable. Remove the tray from the fridge and mould the almond mixture into approximately 25 marble size shapes. Place onto a clean baking sheet. Leave plenty of space between them for the biscuits to spread. Place the tray into the oven and cook for 4-5 minutes. Leave to cool.To serve, sprinkle each creme brulee with a sugar to cover and caramelise the top with a mini blowtorch. Alternatively, you can place the ramekins under a hot grill until browned and caramelised. Serve with an almond snap. Preheat the oven to 120C/250F/Gas ¼. Preheat the oven to 120C/250F/Gas ¼. Place the milk, double cream, vanilla seeds and pod into a pan. Bring to the boil. Place the milk, double cream, vanilla seeds and pod into a pan. Bring to the boil. In a large bowl whisk the egg yolks and sugar together until thoroughly combined, then stir in the milk. In a large bowl whisk the egg yolks and sugar together until thoroughly combined, then stir in the milk. Strain the mixture through a sieve and divide among four ovenproof ramekins. Place the ramekins into a roasting tray and fill the tray with water until it comes halfway up the sides of the ramekins. Place the tray into the oven and cook for 30-40 minutes, or until the mixture is just firm to the touch. Once cooked, remove from the oven and allow to cool. Place into the fridge to chill. Strain the mixture through a sieve and divide among four ovenproof ramekins. Place the ramekins into a roasting tray and fill the tray with water until it comes halfway up the sides of the ramekins. Place the tray into the oven and cook for 30-40 minutes, or until the mixture is just firm to the touch. Once cooked, remove from the oven and allow to cool. Place into the fridge to chill. For the biscuits, preheat the oven to 160C/325F/Gas 2. Melt the butter in a pan then add the sugar and liquid glucose or golden syrup and bring to the boil. Remove the pan from the heat and stir in the almonds. Pour the mixture onto a tray covered with baking paper and place into the fridge to cool for 2-3 minutes, until the dough is firm and pliable. For the biscuits, preheat the oven to 160C/325F/Gas 2. Melt the butter in a pan then add the sugar and liquid glucose or golden syrup and bring to the boil. Remove the pan from the heat and stir in the almonds. Pour the mixture onto a tray covered with baking paper and place into the fridge to cool for 2-3 minutes, until the dough is firm and pliable. Remove the tray from the fridge and mould the almond mixture into approximately 25 marble size shapes. Place onto a clean baking sheet. Leave plenty of space between them for the biscuits to spread. Place the tray into the oven and cook for 4-5 minutes. Leave to cool. Remove the tray from the fridge and mould the almond mixture into approximately 25 marble size shapes. Place onto a clean baking sheet. Leave plenty of space between them for the biscuits to spread. Place the tray into the oven and cook for 4-5 minutes. Leave to cool. To serve, sprinkle each creme brulee with a sugar to cover and caramelise the top with a mini blowtorch. Alternatively, you can place the ramekins under a hot grill until browned and caramelised. Serve with an almond snap. To serve, sprinkle each creme brulee with a sugar to cover and caramelise the top with a mini blowtorch. Alternatively, you can place the ramekins under a hot grill until browned and caramelised. Serve with an almond snap."
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} | 2ce5ed03d9e65b5044841386f99d0e9236dedd41b2f23b3b8bbd5addd3b86768 | Vegan creamy courgette pie recipe
An average of 4.5 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/vegan_creamy_courgette_90714_16x9.jpg A comforting, creamy pie made with an oat milk sauce packed with cannellini beans and vegan soy chunks for texture and a protein boost. Each serving provides 1248 kcal, 47g protein, 99g carbohydrate (of which 14g sugars), 64g fat (of which 24g saturates), 22g fibre and 3.9g salt. 2 tbsp olive oil 160g/5¾oz vegan chicken-style soy pieces (not dehydrated)2 shallots, peeled and finely chopped1 courgette, peeled and roughly chopped120ml/3¾fl oz white wine 100ml/3½fl oz oat milk1 lemon, all of the zest and half of the juice200g/7oz baby spinach 2 tbsp nutritional yeast 400g tin cannellini beans, including half the liquid from the tinhandful freshly chopped flatleaf parsleysalt and freshly ground black pepper 2 tbsp olive oil 160g/5¾oz vegan chicken-style soy pieces (not dehydrated) 2 shallots, peeled and finely chopped 1 courgette, peeled and roughly chopped 120ml/3¾fl oz white wine 100ml/3½fl oz oat milk 1 lemon, all of the zest and half of the juice 200g/7oz baby spinach 2 tbsp nutritional yeast 400g tin cannellini beans, including half the liquid from the tin handful freshly chopped flatleaf parsley salt and freshly ground black pepper 1 sheet vegan ready-rolled puff pastry 1 tbsp olive oil 1 sheet vegan ready-rolled puff pastry 1 tbsp olive oil freshly steamed Tenderstem broccoli freshly steamed Tenderstem broccoli Method Preheat the oven to 220C/200C Fan/Gas 7.To make the pie filling, heat 1 tablespoon olive oil in a frying pan over a medium heat. Add the vegan soy chunks and fry so that they are nicely coloured. Set aside. Add the remaining tablespoon olive oil, shallots and courgette and fry for 5–7 minutes until the shallots are softened. Deglaze the pan with the wine and remove any charred bits from the bottom. Pour in the oat milk, lemon juice and zest and season with salt and pepper. Using a hand blender, blend the vegetable base until fairly smooth. Add the baby spinach, nutritional yeast, beans (and liquid from the tin), parsley and the browned vegan soy chunks. Stir to combine and cook for another 5–7 minutes until the spinach is wilted. If your sauce is too thick add in a touch more oat milk.Transfer the mixture to a 800ml/1½ pint pie dish. Cover the pie dish with the puff pastry, trim off any excess pastry (this can be saved for use in another dish). Make a hole in the middle of the pastry to allow the steam to escape and crimp the edges using a fork. Glaze the pasty by brushing the oil over, this will create a golden colour once baked.Place the pie on a baking tray and bake for about 20–25 minutes until the pie top is golden and flaky. Leave to stand for a couple of minutes then serve with the Tenderstem broccoli on the side. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. To make the pie filling, heat 1 tablespoon olive oil in a frying pan over a medium heat. Add the vegan soy chunks and fry so that they are nicely coloured. Set aside. To make the pie filling, heat 1 tablespoon olive oil in a frying pan over a medium heat. Add the vegan soy chunks and fry so that they are nicely coloured. Set aside. Add the remaining tablespoon olive oil, shallots and courgette and fry for 5–7 minutes until the shallots are softened. Add the remaining tablespoon olive oil, shallots and courgette and fry for 5–7 minutes until the shallots are softened. Deglaze the pan with the wine and remove any charred bits from the bottom. Pour in the oat milk, lemon juice and zest and season with salt and pepper. Deglaze the pan with the wine and remove any charred bits from the bottom. Pour in the oat milk, lemon juice and zest and season with salt and pepper. Using a hand blender, blend the vegetable base until fairly smooth. Add the baby spinach, nutritional yeast, beans (and liquid from the tin), parsley and the browned vegan soy chunks. Stir to combine and cook for another 5–7 minutes until the spinach is wilted. If your sauce is too thick add in a touch more oat milk. Using a hand blender, blend the vegetable base until fairly smooth. Add the baby spinach, nutritional yeast, beans (and liquid from the tin), parsley and the browned vegan soy chunks. Stir to combine and cook for another 5–7 minutes until the spinach is wilted. If your sauce is too thick add in a touch more oat milk. Transfer the mixture to a 800ml/1½ pint pie dish. Cover the pie dish with the puff pastry, trim off any excess pastry (this can be saved for use in another dish). Make a hole in the middle of the pastry to allow the steam to escape and crimp the edges using a fork. Transfer the mixture to a 800ml/1½ pint pie dish. Cover the pie dish with the puff pastry, trim off any excess pastry (this can be saved for use in another dish). Make a hole in the middle of the pastry to allow the steam to escape and crimp the edges using a fork. Glaze the pasty by brushing the oil over, this will create a golden colour once baked. Glaze the pasty by brushing the oil over, this will create a golden colour once baked. Place the pie on a baking tray and bake for about 20–25 minutes until the pie top is golden and flaky. Leave to stand for a couple of minutes then serve with the Tenderstem broccoli on the side. Place the pie on a baking tray and bake for about 20–25 minutes until the pie top is golden and flaky. Leave to stand for a couple of minutes then serve with the Tenderstem broccoli on the side. Recipe tips The standard pastry stocked in supermarkets is typically vegan, but check the packet to be sure. | {
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"title": "Vegan creamy courgette pie recipe",
"content": "An average of 4.5 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/vegan_creamy_courgette_90714_16x9.jpg A comforting, creamy pie made with an oat milk sauce packed with cannellini beans and vegan soy chunks for texture and a protein boost. Each serving provides 1248 kcal, 47g protein, 99g carbohydrate (of which 14g sugars), 64g fat (of which 24g saturates), 22g fibre and 3.9g salt. 2 tbsp olive oil 160g/5¾oz vegan chicken-style soy pieces (not dehydrated)2 shallots, peeled and finely chopped1 courgette, peeled and roughly chopped120ml/3¾fl oz white wine 100ml/3½fl oz oat milk1 lemon, all of the zest and half of the juice200g/7oz baby spinach 2 tbsp nutritional yeast 400g tin cannellini beans, including half the liquid from the tinhandful freshly chopped flatleaf parsleysalt and freshly ground black pepper 2 tbsp olive oil 160g/5¾oz vegan chicken-style soy pieces (not dehydrated) 2 shallots, peeled and finely chopped 1 courgette, peeled and roughly chopped 120ml/3¾fl oz white wine 100ml/3½fl oz oat milk 1 lemon, all of the zest and half of the juice 200g/7oz baby spinach 2 tbsp nutritional yeast 400g tin cannellini beans, including half the liquid from the tin handful freshly chopped flatleaf parsley salt and freshly ground black pepper 1 sheet vegan ready-rolled puff pastry 1 tbsp olive oil 1 sheet vegan ready-rolled puff pastry 1 tbsp olive oil freshly steamed Tenderstem broccoli freshly steamed Tenderstem broccoli Method Preheat the oven to 220C/200C Fan/Gas 7.To make the pie filling, heat 1 tablespoon olive oil in a frying pan over a medium heat. Add the vegan soy chunks and fry so that they are nicely coloured. Set aside. Add the remaining tablespoon olive oil, shallots and courgette and fry for 5–7 minutes until the shallots are softened. Deglaze the pan with the wine and remove any charred bits from the bottom. Pour in the oat milk, lemon juice and zest and season with salt and pepper. Using a hand blender, blend the vegetable base until fairly smooth. Add the baby spinach, nutritional yeast, beans (and liquid from the tin), parsley and the browned vegan soy chunks. Stir to combine and cook for another 5–7 minutes until the spinach is wilted. If your sauce is too thick add in a touch more oat milk.Transfer the mixture to a 800ml/1½ pint pie dish. Cover the pie dish with the puff pastry, trim off any excess pastry (this can be saved for use in another dish). Make a hole in the middle of the pastry to allow the steam to escape and crimp the edges using a fork. Glaze the pasty by brushing the oil over, this will create a golden colour once baked.Place the pie on a baking tray and bake for about 20–25 minutes until the pie top is golden and flaky. Leave to stand for a couple of minutes then serve with the Tenderstem broccoli on the side. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. To make the pie filling, heat 1 tablespoon olive oil in a frying pan over a medium heat. Add the vegan soy chunks and fry so that they are nicely coloured. Set aside. To make the pie filling, heat 1 tablespoon olive oil in a frying pan over a medium heat. Add the vegan soy chunks and fry so that they are nicely coloured. Set aside. Add the remaining tablespoon olive oil, shallots and courgette and fry for 5–7 minutes until the shallots are softened. Add the remaining tablespoon olive oil, shallots and courgette and fry for 5–7 minutes until the shallots are softened. Deglaze the pan with the wine and remove any charred bits from the bottom. Pour in the oat milk, lemon juice and zest and season with salt and pepper. Deglaze the pan with the wine and remove any charred bits from the bottom. Pour in the oat milk, lemon juice and zest and season with salt and pepper. Using a hand blender, blend the vegetable base until fairly smooth. Add the baby spinach, nutritional yeast, beans (and liquid from the tin), parsley and the browned vegan soy chunks. Stir to combine and cook for another 5–7 minutes until the spinach is wilted. If your sauce is too thick add in a touch more oat milk. Using a hand blender, blend the vegetable base until fairly smooth. Add the baby spinach, nutritional yeast, beans (and liquid from the tin), parsley and the browned vegan soy chunks. Stir to combine and cook for another 5–7 minutes until the spinach is wilted. If your sauce is too thick add in a touch more oat milk. Transfer the mixture to a 800ml/1½ pint pie dish. Cover the pie dish with the puff pastry, trim off any excess pastry (this can be saved for use in another dish). Make a hole in the middle of the pastry to allow the steam to escape and crimp the edges using a fork. Transfer the mixture to a 800ml/1½ pint pie dish. Cover the pie dish with the puff pastry, trim off any excess pastry (this can be saved for use in another dish). Make a hole in the middle of the pastry to allow the steam to escape and crimp the edges using a fork. Glaze the pasty by brushing the oil over, this will create a golden colour once baked. Glaze the pasty by brushing the oil over, this will create a golden colour once baked. Place the pie on a baking tray and bake for about 20–25 minutes until the pie top is golden and flaky. Leave to stand for a couple of minutes then serve with the Tenderstem broccoli on the side. Place the pie on a baking tray and bake for about 20–25 minutes until the pie top is golden and flaky. Leave to stand for a couple of minutes then serve with the Tenderstem broccoli on the side. Recipe tips The standard pastry stocked in supermarkets is typically vegan, but check the packet to be sure."
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} | 97cda8d9ac4638f143a29ea22bc8f5f0dca9cafcb33fdd74fc911c8e19c74253 | Chicken pie with puff pastry recipe
An average of 4.7 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickenpie_80250_16x9.jpg Make your leftover chicken into an easy chicken pie using ready-made puff pastry. The ultimate comfort food with very little effort. This pie can be frozen, perfect for when you need comfort food in a hurry. Check the tips section for freezing instructions. 2 tbsp butter, plus extra for frying1 heaped tbsp flour200ml/7fl oz chicken stock3 tbsp double creamsqueeze of lemon juicesprig of fresh tarragon (optional)1 medium green pepper, slicedhandful button mushrooms, wiped and quartered400g/14oz cooked chicken, shredded225g/8oz ready-made puff pastry1 medium free-range egg, beaten 2 tbsp butter, plus extra for frying 1 heaped tbsp flour 200ml/7fl oz chicken stock 3 tbsp double cream squeeze of lemon juice sprig of fresh tarragon (optional) 1 medium green pepper, sliced handful button mushrooms, wiped and quartered 400g/14oz cooked chicken, shredded 225g/8oz ready-made puff pastry 1 medium free-range egg, beaten Method Preheat the oven to 200C/180C (fan)/Gas 6.For the sauce, melt the butter in a heavy-bottomed saucepan, add the flour and cook slowly over a low heat for 3 minutes, or until the mixture smells toasty. Pour in the chicken stock, turn up the heat and stir constantly until simmering. Add the cream and gently simmer until the sauce until it has a syrupy consistency. Add the lemon juice and tarragon. Turn off the heat.In another pan, gently fry the chicken, peppers and mushrooms in a knob of butter for 5 minutes, then add to the sauce.Butter an ovenproof dish large enough to hold the chicken pie mixture with room to spare. Add the chicken mixture to the dish. Roll out the pastry on a floured work surface, to a thickness of about ¼in/1cm. Place the pastry over the filling and carefully trim the edges. Use the trimmings to make cut-out shapes to decorate the surface of the pie. Cut a couple of air holes with a knife to allow the steam to escape. Brush the pastry with the beaten egg. Bake the pie in the preheated oven for about 25-35 minutes. The top should be nicely browned and the filling piping hot. Remove, allow to cool slightly and serve. Preheat the oven to 200C/180C (fan)/Gas 6. Preheat the oven to 200C/180C (fan)/Gas 6. For the sauce, melt the butter in a heavy-bottomed saucepan, add the flour and cook slowly over a low heat for 3 minutes, or until the mixture smells toasty. Pour in the chicken stock, turn up the heat and stir constantly until simmering. Add the cream and gently simmer until the sauce until it has a syrupy consistency. Add the lemon juice and tarragon. Turn off the heat. For the sauce, melt the butter in a heavy-bottomed saucepan, add the flour and cook slowly over a low heat for 3 minutes, or until the mixture smells toasty. Pour in the chicken stock, turn up the heat and stir constantly until simmering. Add the cream and gently simmer until the sauce until it has a syrupy consistency. Add the lemon juice and tarragon. Turn off the heat. In another pan, gently fry the chicken, peppers and mushrooms in a knob of butter for 5 minutes, then add to the sauce. In another pan, gently fry the chicken, peppers and mushrooms in a knob of butter for 5 minutes, then add to the sauce. Butter an ovenproof dish large enough to hold the chicken pie mixture with room to spare. Add the chicken mixture to the dish. Butter an ovenproof dish large enough to hold the chicken pie mixture with room to spare. Add the chicken mixture to the dish. Roll out the pastry on a floured work surface, to a thickness of about ¼in/1cm. Place the pastry over the filling and carefully trim the edges. Use the trimmings to make cut-out shapes to decorate the surface of the pie. Cut a couple of air holes with a knife to allow the steam to escape. Brush the pastry with the beaten egg. Roll out the pastry on a floured work surface, to a thickness of about ¼in/1cm. Place the pastry over the filling and carefully trim the edges. Use the trimmings to make cut-out shapes to decorate the surface of the pie. Cut a couple of air holes with a knife to allow the steam to escape. Brush the pastry with the beaten egg. Bake the pie in the preheated oven for about 25-35 minutes. The top should be nicely browned and the filling piping hot. Remove, allow to cool slightly and serve. Bake the pie in the preheated oven for about 25-35 minutes. The top should be nicely browned and the filling piping hot. Remove, allow to cool slightly and serve. Recipe tips To freeze, allow the sauce to cool completely before adding the chicken, peppers and mushrooms (You won't need to reheat the chicken before freezing, either). Place the pie filling in a freezer-to-oven safe dish or a foil tin. Roll the pastry out, place on the top of the pie and freeze before baking. To bake from frozen, preheat the oven to 180C/160C Fan/Gas 4 and bake the pie for 40-50 minutes until golden-brown and piping hot inside. | {
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"title": "Chicken pie with puff pastry recipe",
"content": "An average of 4.7 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickenpie_80250_16x9.jpg Make your leftover chicken into an easy chicken pie using ready-made puff pastry. The ultimate comfort food with very little effort. This pie can be frozen, perfect for when you need comfort food in a hurry. Check the tips section for freezing instructions. 2 tbsp butter, plus extra for frying1 heaped tbsp flour200ml/7fl oz chicken stock3 tbsp double creamsqueeze of lemon juicesprig of fresh tarragon (optional)1 medium green pepper, slicedhandful button mushrooms, wiped and quartered400g/14oz cooked chicken, shredded225g/8oz ready-made puff pastry1 medium free-range egg, beaten 2 tbsp butter, plus extra for frying 1 heaped tbsp flour 200ml/7fl oz chicken stock 3 tbsp double cream squeeze of lemon juice sprig of fresh tarragon (optional) 1 medium green pepper, sliced handful button mushrooms, wiped and quartered 400g/14oz cooked chicken, shredded 225g/8oz ready-made puff pastry 1 medium free-range egg, beaten Method Preheat the oven to 200C/180C (fan)/Gas 6.For the sauce, melt the butter in a heavy-bottomed saucepan, add the flour and cook slowly over a low heat for 3 minutes, or until the mixture smells toasty. Pour in the chicken stock, turn up the heat and stir constantly until simmering. Add the cream and gently simmer until the sauce until it has a syrupy consistency. Add the lemon juice and tarragon. Turn off the heat.In another pan, gently fry the chicken, peppers and mushrooms in a knob of butter for 5 minutes, then add to the sauce.Butter an ovenproof dish large enough to hold the chicken pie mixture with room to spare. Add the chicken mixture to the dish. Roll out the pastry on a floured work surface, to a thickness of about ¼in/1cm. Place the pastry over the filling and carefully trim the edges. Use the trimmings to make cut-out shapes to decorate the surface of the pie. Cut a couple of air holes with a knife to allow the steam to escape. Brush the pastry with the beaten egg. Bake the pie in the preheated oven for about 25-35 minutes. The top should be nicely browned and the filling piping hot. Remove, allow to cool slightly and serve. Preheat the oven to 200C/180C (fan)/Gas 6. Preheat the oven to 200C/180C (fan)/Gas 6. For the sauce, melt the butter in a heavy-bottomed saucepan, add the flour and cook slowly over a low heat for 3 minutes, or until the mixture smells toasty. Pour in the chicken stock, turn up the heat and stir constantly until simmering. Add the cream and gently simmer until the sauce until it has a syrupy consistency. Add the lemon juice and tarragon. Turn off the heat. For the sauce, melt the butter in a heavy-bottomed saucepan, add the flour and cook slowly over a low heat for 3 minutes, or until the mixture smells toasty. Pour in the chicken stock, turn up the heat and stir constantly until simmering. Add the cream and gently simmer until the sauce until it has a syrupy consistency. Add the lemon juice and tarragon. Turn off the heat. In another pan, gently fry the chicken, peppers and mushrooms in a knob of butter for 5 minutes, then add to the sauce. In another pan, gently fry the chicken, peppers and mushrooms in a knob of butter for 5 minutes, then add to the sauce. Butter an ovenproof dish large enough to hold the chicken pie mixture with room to spare. Add the chicken mixture to the dish. Butter an ovenproof dish large enough to hold the chicken pie mixture with room to spare. Add the chicken mixture to the dish. Roll out the pastry on a floured work surface, to a thickness of about ¼in/1cm. Place the pastry over the filling and carefully trim the edges. Use the trimmings to make cut-out shapes to decorate the surface of the pie. Cut a couple of air holes with a knife to allow the steam to escape. Brush the pastry with the beaten egg. Roll out the pastry on a floured work surface, to a thickness of about ¼in/1cm. Place the pastry over the filling and carefully trim the edges. Use the trimmings to make cut-out shapes to decorate the surface of the pie. Cut a couple of air holes with a knife to allow the steam to escape. Brush the pastry with the beaten egg. Bake the pie in the preheated oven for about 25-35 minutes. The top should be nicely browned and the filling piping hot. Remove, allow to cool slightly and serve. Bake the pie in the preheated oven for about 25-35 minutes. The top should be nicely browned and the filling piping hot. Remove, allow to cool slightly and serve. Recipe tips To freeze, allow the sauce to cool completely before adding the chicken, peppers and mushrooms (You won't need to reheat the chicken before freezing, either). Place the pie filling in a freezer-to-oven safe dish or a foil tin. Roll the pastry out, place on the top of the pie and freeze before baking. To bake from frozen, preheat the oven to 180C/160C Fan/Gas 4 and bake the pie for 40-50 minutes until golden-brown and piping hot inside."
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} | fd87c3270c1c2fb61834a75fd3baf9d0f0c3ed81d64984be598fd9cf2a658f90 | Chicken pot pie with spicy coleslaw recipe
Put the chicken, stock, cream or milk, celery, leeks, potatoes, garlic and ham into a large saucepan. Bring to the boil, reduce the heat, cover and simmer for about 20-25 minutes or until the chicken is tender.Pour the pan contents into a colander set over a large heatproof measuring jug. You will need 250ml/9fl oz of liquid. Make up the quantity using extra cream or milk, if required. Allow to cool slightly while you make the roux.Clean and dry the pan, add the butter and melt gently over a moderate heat. Stir in the flour until thoroughly combined, and cook for a few minutes but do not let the mixture colour. Stir in the poaching liquid, about a third at a time, heating and stirring well between additions, until the mixture is thick, smooth and velvety. Stir in the nutmeg and parsley, then add salt and pepper, to taste. Stir in the cooked chicken and vegetables and toss gently in the sauce until well coated. Cool for at least 10 minutes, ideally cool completely and chill in the fridge.Preheat the oven to 220C/425F/Gas 7.Unroll the pastry onto a floured work surface. Turn a 14x18cm/5½x7in rectangular pie dish with a flat lip edge upside-down on the pastry sheet and cut around it, leaving a 3cm/1¼in border. Cut 2cm/1in wide strip of pastry to fit around the edge of the dish. Brush the flat lip edge of the pie dish with water and stick the strip on top. Ladle the filling into the dish, piling it up high in the centre.Set the pastry lid on top and press onto the pastry strip to seal. If there is any excess, trim it off evenly. Cut a 1cm/½in vent in the centre, then brush the egg and milk glaze over the pastry. Mark decorative patterns in the pastry, if preferred, or leave plain.Bake for 25-30 minutes, or until the pastry has puffed and is golden brown. For the coleslaw, grate the cabbage, carrot, beetroot, onion and radishes into a large mixing bowl. Add the mayonnaise, lemon juice, salt and pepper and chillies and stir well. Set aside in the fridge until ready to serve.Serve the chicken pie hot, straight from the dish, with cold crunchy coleslaw alongside. Put the chicken, stock, cream or milk, celery, leeks, potatoes, garlic and ham into a large saucepan. Bring to the boil, reduce the heat, cover and simmer for about 20-25 minutes or until the chicken is tender. Put the chicken, stock, cream or milk, celery, leeks, potatoes, garlic and ham into a large saucepan. Bring to the boil, reduce the heat, cover and simmer for about 20-25 minutes or until the chicken is tender. Pour the pan contents into a colander set over a large heatproof measuring jug. You will need 250ml/9fl oz of liquid. Make up the quantity using extra cream or milk, if required. Allow to cool slightly while you make the roux. Pour the pan contents into a colander set over a large heatproof measuring jug. You will need 250ml/9fl oz of liquid. Make up the quantity using extra cream or milk, if required. Allow to cool slightly while you make the roux. Clean and dry the pan, add the butter and melt gently over a moderate heat. Stir in the flour until thoroughly combined, and cook for a few minutes but do not let the mixture colour. Clean and dry the pan, add the butter and melt gently over a moderate heat. Stir in the flour until thoroughly combined, and cook for a few minutes but do not let the mixture colour. Stir in the poaching liquid, about a third at a time, heating and stirring well between additions, until the mixture is thick, smooth and velvety. Stir in the nutmeg and parsley, then add salt and pepper, to taste. Stir in the poaching liquid, about a third at a time, heating and stirring well between additions, until the mixture is thick, smooth and velvety. Stir in the nutmeg and parsley, then add salt and pepper, to taste. Stir in the cooked chicken and vegetables and toss gently in the sauce until well coated. Cool for at least 10 minutes, ideally cool completely and chill in the fridge. Stir in the cooked chicken and vegetables and toss gently in the sauce until well coated. Cool for at least 10 minutes, ideally cool completely and chill in the fridge. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. Unroll the pastry onto a floured work surface. Turn a 14x18cm/5½x7in rectangular pie dish with a flat lip edge upside-down on the pastry sheet and cut around it, leaving a 3cm/1¼in border. Unroll the pastry onto a floured work surface. Turn a 14x18cm/5½x7in rectangular pie dish with a flat lip edge upside-down on the pastry sheet and cut around it, leaving a 3cm/1¼in border. Cut 2cm/1in wide strip of pastry to fit around the edge of the dish. Brush the flat lip edge of the pie dish with water and stick the strip on top. Ladle the filling into the dish, piling it up high in the centre. Cut 2cm/1in wide strip of pastry to fit around the edge of the dish. Brush the flat lip edge of the pie dish with water and stick the strip on top. Ladle the filling into the dish, piling it up high in the centre. Set the pastry lid on top and press onto the pastry strip to seal. If there is any excess, trim it off evenly. Cut a 1cm/½in vent in the centre, then brush the egg and milk glaze over the pastry. Mark decorative patterns in the pastry, if preferred, or leave plain. Set the pastry lid on top and press onto the pastry strip to seal. If there is any excess, trim it off evenly. Cut a 1cm/½in vent in the centre, then brush the egg and milk glaze over the pastry. Mark decorative patterns in the pastry, if preferred, or leave plain. Bake for 25-30 minutes, or until the pastry has puffed and is golden brown. Bake for 25-30 minutes, or until the pastry has puffed and is golden brown. For the coleslaw, grate the cabbage, carrot, beetroot, onion and radishes into a large mixing bowl. Add the mayonnaise, lemon juice, salt and pepper and chillies and stir well. Set aside in the fridge until ready to serve. For the coleslaw, grate the cabbage, carrot, beetroot, onion and radishes into a large mixing bowl. Add the mayonnaise, lemon juice, salt and pepper and chillies and stir well. Set aside in the fridge until ready to serve. Serve the chicken pie hot, straight from the dish, with cold crunchy coleslaw alongside. Serve the chicken pie hot, straight from the dish, with cold crunchy coleslaw alongside. | {
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"title": "Chicken pot pie with spicy coleslaw recipe",
"content": "Put the chicken, stock, cream or milk, celery, leeks, potatoes, garlic and ham into a large saucepan. Bring to the boil, reduce the heat, cover and simmer for about 20-25 minutes or until the chicken is tender.Pour the pan contents into a colander set over a large heatproof measuring jug. You will need 250ml/9fl oz of liquid. Make up the quantity using extra cream or milk, if required. Allow to cool slightly while you make the roux.Clean and dry the pan, add the butter and melt gently over a moderate heat. Stir in the flour until thoroughly combined, and cook for a few minutes but do not let the mixture colour. Stir in the poaching liquid, about a third at a time, heating and stirring well between additions, until the mixture is thick, smooth and velvety. Stir in the nutmeg and parsley, then add salt and pepper, to taste. Stir in the cooked chicken and vegetables and toss gently in the sauce until well coated. Cool for at least 10 minutes, ideally cool completely and chill in the fridge.Preheat the oven to 220C/425F/Gas 7.Unroll the pastry onto a floured work surface. Turn a 14x18cm/5½x7in rectangular pie dish with a flat lip edge upside-down on the pastry sheet and cut around it, leaving a 3cm/1¼in border. Cut 2cm/1in wide strip of pastry to fit around the edge of the dish. Brush the flat lip edge of the pie dish with water and stick the strip on top. Ladle the filling into the dish, piling it up high in the centre.Set the pastry lid on top and press onto the pastry strip to seal. If there is any excess, trim it off evenly. Cut a 1cm/½in vent in the centre, then brush the egg and milk glaze over the pastry. Mark decorative patterns in the pastry, if preferred, or leave plain.Bake for 25-30 minutes, or until the pastry has puffed and is golden brown. For the coleslaw, grate the cabbage, carrot, beetroot, onion and radishes into a large mixing bowl. Add the mayonnaise, lemon juice, salt and pepper and chillies and stir well. Set aside in the fridge until ready to serve.Serve the chicken pie hot, straight from the dish, with cold crunchy coleslaw alongside. Put the chicken, stock, cream or milk, celery, leeks, potatoes, garlic and ham into a large saucepan. Bring to the boil, reduce the heat, cover and simmer for about 20-25 minutes or until the chicken is tender. Put the chicken, stock, cream or milk, celery, leeks, potatoes, garlic and ham into a large saucepan. Bring to the boil, reduce the heat, cover and simmer for about 20-25 minutes or until the chicken is tender. Pour the pan contents into a colander set over a large heatproof measuring jug. You will need 250ml/9fl oz of liquid. Make up the quantity using extra cream or milk, if required. Allow to cool slightly while you make the roux. Pour the pan contents into a colander set over a large heatproof measuring jug. You will need 250ml/9fl oz of liquid. Make up the quantity using extra cream or milk, if required. Allow to cool slightly while you make the roux. Clean and dry the pan, add the butter and melt gently over a moderate heat. Stir in the flour until thoroughly combined, and cook for a few minutes but do not let the mixture colour. Clean and dry the pan, add the butter and melt gently over a moderate heat. Stir in the flour until thoroughly combined, and cook for a few minutes but do not let the mixture colour. Stir in the poaching liquid, about a third at a time, heating and stirring well between additions, until the mixture is thick, smooth and velvety. Stir in the nutmeg and parsley, then add salt and pepper, to taste. Stir in the poaching liquid, about a third at a time, heating and stirring well between additions, until the mixture is thick, smooth and velvety. Stir in the nutmeg and parsley, then add salt and pepper, to taste. Stir in the cooked chicken and vegetables and toss gently in the sauce until well coated. Cool for at least 10 minutes, ideally cool completely and chill in the fridge. Stir in the cooked chicken and vegetables and toss gently in the sauce until well coated. Cool for at least 10 minutes, ideally cool completely and chill in the fridge. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. Unroll the pastry onto a floured work surface. Turn a 14x18cm/5½x7in rectangular pie dish with a flat lip edge upside-down on the pastry sheet and cut around it, leaving a 3cm/1¼in border. Unroll the pastry onto a floured work surface. Turn a 14x18cm/5½x7in rectangular pie dish with a flat lip edge upside-down on the pastry sheet and cut around it, leaving a 3cm/1¼in border. Cut 2cm/1in wide strip of pastry to fit around the edge of the dish. Brush the flat lip edge of the pie dish with water and stick the strip on top. Ladle the filling into the dish, piling it up high in the centre. Cut 2cm/1in wide strip of pastry to fit around the edge of the dish. Brush the flat lip edge of the pie dish with water and stick the strip on top. Ladle the filling into the dish, piling it up high in the centre. Set the pastry lid on top and press onto the pastry strip to seal. If there is any excess, trim it off evenly. Cut a 1cm/½in vent in the centre, then brush the egg and milk glaze over the pastry. Mark decorative patterns in the pastry, if preferred, or leave plain. Set the pastry lid on top and press onto the pastry strip to seal. If there is any excess, trim it off evenly. Cut a 1cm/½in vent in the centre, then brush the egg and milk glaze over the pastry. Mark decorative patterns in the pastry, if preferred, or leave plain. Bake for 25-30 minutes, or until the pastry has puffed and is golden brown. Bake for 25-30 minutes, or until the pastry has puffed and is golden brown. For the coleslaw, grate the cabbage, carrot, beetroot, onion and radishes into a large mixing bowl. Add the mayonnaise, lemon juice, salt and pepper and chillies and stir well. Set aside in the fridge until ready to serve. For the coleslaw, grate the cabbage, carrot, beetroot, onion and radishes into a large mixing bowl. Add the mayonnaise, lemon juice, salt and pepper and chillies and stir well. Set aside in the fridge until ready to serve. Serve the chicken pie hot, straight from the dish, with cold crunchy coleslaw alongside. Serve the chicken pie hot, straight from the dish, with cold crunchy coleslaw alongside."
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} | fa6699b24ef6f5bc0668247ed7c44bde9c535e974121e65d9a55f2136e93ae97 | Scouse pie recipe
An average of 2.4 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/scouse_pie_49004_16x9.jpg Scouse is a type of thrifty meat stew, in this case made with lamb. Here Liverpool’s finest stew is topped with a layer of puff pastry to make a homely pie. 1 tbsp vegetable oil1 kg/2lb 4oz neck of lamb, on the bone2 onions, sliced2 large carrots, cut into chunks500g/1lb 2oz potatoes, cut into large chunks1 litre/1¾fl oz beef stock1 bay leafsmall bunch thymesalt and pepper400g/14oz puff pastry1 free-range egg, lightly beaten 1 tbsp vegetable oil 1 kg/2lb 4oz neck of lamb, on the bone 2 onions, sliced 2 large carrots, cut into chunks 500g/1lb 2oz potatoes, cut into large chunks 1 litre/1¾fl oz beef stock 1 bay leaf small bunch thyme salt and pepper 400g/14oz puff pastry 1 free-range egg, lightly beaten Method Heat the oil in a casserole dish and brown the lamb on all sides. Once browned, remove from the pan and leave to one side.Add the onions to the casserole used to cook the meat and fry until softened, but not browned. Return the lamb to the pan and add all the remaining ingredients, except the pastry and egg. Bring to the boil, then reduce the heat to a simmer, place on the lid and cook for two hours, or until the lamb is starting to fall off the bone. If the liquid reduces too much during cooking top up with water.Taste the liquid in the pan and season with more salt and pepper if required.Pre-heat the oven to 200C/400F/Gas 6.Roll out the pastry slightly larger than the casserole dish. Cut a line of pastry the size of the circumference of the dish. Place the line of pastry around the rim of the dish. Brush with egg and stick the pastry lid on top, pressing the edges to seal. Brush the top with egg.Bake in the hot oven for 20-25 minutes, or until golden-brown. Heat the oil in a casserole dish and brown the lamb on all sides. Once browned, remove from the pan and leave to one side. Heat the oil in a casserole dish and brown the lamb on all sides. Once browned, remove from the pan and leave to one side. Add the onions to the casserole used to cook the meat and fry until softened, but not browned. Return the lamb to the pan and add all the remaining ingredients, except the pastry and egg. Add the onions to the casserole used to cook the meat and fry until softened, but not browned. Return the lamb to the pan and add all the remaining ingredients, except the pastry and egg. Bring to the boil, then reduce the heat to a simmer, place on the lid and cook for two hours, or until the lamb is starting to fall off the bone. If the liquid reduces too much during cooking top up with water. Bring to the boil, then reduce the heat to a simmer, place on the lid and cook for two hours, or until the lamb is starting to fall off the bone. If the liquid reduces too much during cooking top up with water. Taste the liquid in the pan and season with more salt and pepper if required. Taste the liquid in the pan and season with more salt and pepper if required. Pre-heat the oven to 200C/400F/Gas 6. Pre-heat the oven to 200C/400F/Gas 6. Roll out the pastry slightly larger than the casserole dish. Cut a line of pastry the size of the circumference of the dish. Place the line of pastry around the rim of the dish. Brush with egg and stick the pastry lid on top, pressing the edges to seal. Brush the top with egg. Roll out the pastry slightly larger than the casserole dish. Cut a line of pastry the size of the circumference of the dish. Place the line of pastry around the rim of the dish. Brush with egg and stick the pastry lid on top, pressing the edges to seal. Brush the top with egg. Bake in the hot oven for 20-25 minutes, or until golden-brown. Bake in the hot oven for 20-25 minutes, or until golden-brown. | {
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"url": "https://www.bbc.co.uk/food/recipes/scouse_pie_49004",
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"processing_date": "2025-09-05T00:00:00",
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"title": "Scouse pie recipe",
"content": "An average of 2.4 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/scouse_pie_49004_16x9.jpg Scouse is a type of thrifty meat stew, in this case made with lamb. Here Liverpool’s finest stew is topped with a layer of puff pastry to make a homely pie. 1 tbsp vegetable oil1 kg/2lb 4oz neck of lamb, on the bone2 onions, sliced2 large carrots, cut into chunks500g/1lb 2oz potatoes, cut into large chunks1 litre/1¾fl oz beef stock1 bay leafsmall bunch thymesalt and pepper400g/14oz puff pastry1 free-range egg, lightly beaten 1 tbsp vegetable oil 1 kg/2lb 4oz neck of lamb, on the bone 2 onions, sliced 2 large carrots, cut into chunks 500g/1lb 2oz potatoes, cut into large chunks 1 litre/1¾fl oz beef stock 1 bay leaf small bunch thyme salt and pepper 400g/14oz puff pastry 1 free-range egg, lightly beaten Method Heat the oil in a casserole dish and brown the lamb on all sides. Once browned, remove from the pan and leave to one side.Add the onions to the casserole used to cook the meat and fry until softened, but not browned. Return the lamb to the pan and add all the remaining ingredients, except the pastry and egg. Bring to the boil, then reduce the heat to a simmer, place on the lid and cook for two hours, or until the lamb is starting to fall off the bone. If the liquid reduces too much during cooking top up with water.Taste the liquid in the pan and season with more salt and pepper if required.Pre-heat the oven to 200C/400F/Gas 6.Roll out the pastry slightly larger than the casserole dish. Cut a line of pastry the size of the circumference of the dish. Place the line of pastry around the rim of the dish. Brush with egg and stick the pastry lid on top, pressing the edges to seal. Brush the top with egg.Bake in the hot oven for 20-25 minutes, or until golden-brown. Heat the oil in a casserole dish and brown the lamb on all sides. Once browned, remove from the pan and leave to one side. Heat the oil in a casserole dish and brown the lamb on all sides. Once browned, remove from the pan and leave to one side. Add the onions to the casserole used to cook the meat and fry until softened, but not browned. Return the lamb to the pan and add all the remaining ingredients, except the pastry and egg. Add the onions to the casserole used to cook the meat and fry until softened, but not browned. Return the lamb to the pan and add all the remaining ingredients, except the pastry and egg. Bring to the boil, then reduce the heat to a simmer, place on the lid and cook for two hours, or until the lamb is starting to fall off the bone. If the liquid reduces too much during cooking top up with water. Bring to the boil, then reduce the heat to a simmer, place on the lid and cook for two hours, or until the lamb is starting to fall off the bone. If the liquid reduces too much during cooking top up with water. Taste the liquid in the pan and season with more salt and pepper if required. Taste the liquid in the pan and season with more salt and pepper if required. Pre-heat the oven to 200C/400F/Gas 6. Pre-heat the oven to 200C/400F/Gas 6. Roll out the pastry slightly larger than the casserole dish. Cut a line of pastry the size of the circumference of the dish. Place the line of pastry around the rim of the dish. Brush with egg and stick the pastry lid on top, pressing the edges to seal. Brush the top with egg. Roll out the pastry slightly larger than the casserole dish. Cut a line of pastry the size of the circumference of the dish. Place the line of pastry around the rim of the dish. Brush with egg and stick the pastry lid on top, pressing the edges to seal. Brush the top with egg. Bake in the hot oven for 20-25 minutes, or until golden-brown. Bake in the hot oven for 20-25 minutes, or until golden-brown."
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} | 03a27a48610ea785aac761dcb5ff128ff1c6761460156028ff921d88f37064ba | Coq au vin pie recipe
An average of 3.5 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coq_au_vin_pie_67306_16x9.jpg Classic French coq au vin meets chicken pie to produce the ultimate in comfort food. Poaching the chicken creates a wonderfully tender chicken filling. If you are in a hurry, poach 5 chicken breasts instead of a whole chicken. If time allows, leave the chicken to cool in the poaching liquid. You will need a deep, round, lipped 28cm/11in pie dish. 2kg/4lb 8oz whole chicken 2 celery sticks, sliced 1 large onion, halved 2 carrots, sliced 2 bay leaves 2 chicken stock pots or cubes 2kg/4lb 8oz whole chicken 2 celery sticks, sliced 1 large onion, halved 2 carrots, sliced 2 bay leaves 2 chicken stock pots or cubes 450ml/16fl oz red wine 2 tbsp olive oil 450g/1lb shallots, peeled and left whole 200g/7oz smoked bacon lardons 200g/7oz button mushrooms 3 large garlic cloves, crushed 2 tbsp tomato purée 4 tbsp brandy60g/2¼oz plain flour 400ml/14fl oz chicken stock 2 tbsp chopped fresh oregano2 tsp Worcestershire sauce dash gravy granules (optional)pinch caster sugar (optional) salt and freshly ground black pepper 450ml/16fl oz red wine 2 tbsp olive oil 450g/1lb shallots, peeled and left whole 200g/7oz smoked bacon lardons 200g/7oz button mushrooms 3 large garlic cloves, crushed 2 tbsp tomato purée 4 tbsp brandy 60g/2¼oz plain flour 400ml/14fl oz chicken stock 2 tbsp chopped fresh oregano 2 tsp Worcestershire sauce dash gravy granules (optional) pinch caster sugar (optional) salt and freshly ground black pepper 500g/1lb 2oz block ready-made puff pastry1 free-range egg, beaten freshly streamed green vegetables, to serve 500g/1lb 2oz block ready-made puff pastry 1 free-range egg, beaten freshly streamed green vegetables, to serve Method To poach the chicken, place the whole chicken in a tight-fitting deep saucepan with a lid. Add the celery, onion, carrot, bay leaves, stock pots and enough water to just cover the chicken. Bring to the boil, then reduce to a very low simmer. Cover with a lid and simmer gently for about 1 hour, until the chicken is cooked through. The chicken is cooked through when 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. Carefully transfer the chicken to a large dish and leave to cool.To make the filling, boil the wine in a saucepan over a high heat for about 10 minutes until reduced by a third (about 300ml/10fl oz). Set aside to cool.Heat the oil in a large frying pan over a high heat. Fry the shallots and bacon for about 10 minutes, until the shallots are lightly golden and nearly soft. Add the mushrooms and fry for a few more minutes. Add the garlic and tomato purée and fry for 10 seconds. Whisk the brandy and flour together in a bowl to make a paste. Pour in the reduced cooled wine and whisk until smooth. Add this liquid to the pan and boil and bubble for a few seconds. Pour in the stock and bring to the boil, stirring until thickened. Add the oregano and Worcestershire sauce and season with salt and pepper. Simmer for 4–5 minutes. Add the gravy granules and sugar, if using. Set aside.Remove the meat from the chicken carcass and chop into bite-sized pieces. Add the meat to the filling and stir to incorporate. Spoon into a deep, round, lipped 28cm/11in pie dish. Set aside to cool. Preheat the oven to 220C/200C Fan/Gas 7. To make the pie, roll out the pastry to a rectangle bigger than the dish. Slice a long strip from the pastry and stick it to the lip of the dish using water. Brush the pastry on the lip with the beaten egg, then lay the rectangle of pastry on top. Press down to seal. Trim the edges and crimp. Brush the pastry top with the beaten egg. If you want to use up the pastry trimmings, roll them out and cut out stars/shapes with a cutter. Arrange the shapes in the centre of the pie top. Brush with more beaten egg. Use a small, sharp knife to make a hole in the pie top to allow the steam to escape and prevent the pastry from being soggy. Cook for about 35–40 minutes, until well risen, golden on top and heated through in the middle. Cut the pie into slices and serve with green vegetables. To poach the chicken, place the whole chicken in a tight-fitting deep saucepan with a lid. Add the celery, onion, carrot, bay leaves, stock pots and enough water to just cover the chicken. Bring to the boil, then reduce to a very low simmer. Cover with a lid and simmer gently for about 1 hour, until the chicken is cooked through. The chicken is cooked through when 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. Carefully transfer the chicken to a large dish and leave to cool. To poach the chicken, place the whole chicken in a tight-fitting deep saucepan with a lid. Add the celery, onion, carrot, bay leaves, stock pots and enough water to just cover the chicken. Bring to the boil, then reduce to a very low simmer. Cover with a lid and simmer gently for about 1 hour, until the chicken is cooked through. The chicken is cooked through when 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. Carefully transfer the chicken to a large dish and leave to cool. To make the filling, boil the wine in a saucepan over a high heat for about 10 minutes until reduced by a third (about 300ml/10fl oz). Set aside to cool. To make the filling, boil the wine in a saucepan over a high heat for about 10 minutes until reduced by a third (about 300ml/10fl oz). Set aside to cool. Heat the oil in a large frying pan over a high heat. Fry the shallots and bacon for about 10 minutes, until the shallots are lightly golden and nearly soft. Add the mushrooms and fry for a few more minutes. Add the garlic and tomato purée and fry for 10 seconds. Heat the oil in a large frying pan over a high heat. Fry the shallots and bacon for about 10 minutes, until the shallots are lightly golden and nearly soft. Add the mushrooms and fry for a few more minutes. Add the garlic and tomato purée and fry for 10 seconds. Whisk the brandy and flour together in a bowl to make a paste. Pour in the reduced cooled wine and whisk until smooth. Add this liquid to the pan and boil and bubble for a few seconds. Pour in the stock and bring to the boil, stirring until thickened. Add the oregano and Worcestershire sauce and season with salt and pepper. Simmer for 4–5 minutes. Add the gravy granules and sugar, if using. Set aside. Whisk the brandy and flour together in a bowl to make a paste. Pour in the reduced cooled wine and whisk until smooth. Add this liquid to the pan and boil and bubble for a few seconds. Pour in the stock and bring to the boil, stirring until thickened. Add the oregano and Worcestershire sauce and season with salt and pepper. Simmer for 4–5 minutes. Add the gravy granules and sugar, if using. Set aside. Remove the meat from the chicken carcass and chop into bite-sized pieces. Add the meat to the filling and stir to incorporate. Spoon into a deep, round, lipped 28cm/11in pie dish. Set aside to cool. Remove the meat from the chicken carcass and chop into bite-sized pieces. Add the meat to the filling and stir to incorporate. Spoon into a deep, round, lipped 28cm/11in pie dish. Set aside to cool. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. To make the pie, roll out the pastry to a rectangle bigger than the dish. Slice a long strip from the pastry and stick it to the lip of the dish using water. Brush the pastry on the lip with the beaten egg, then lay the rectangle of pastry on top. Press down to seal. Trim the edges and crimp. Brush the pastry top with the beaten egg. If you want to use up the pastry trimmings, roll them out and cut out stars/shapes with a cutter. Arrange the shapes in the centre of the pie top. Brush with more beaten egg. Use a small, sharp knife to make a hole in the pie top to allow the steam to escape and prevent the pastry from being soggy. To make the pie, roll out the pastry to a rectangle bigger than the dish. Slice a long strip from the pastry and stick it to the lip of the dish using water. Brush the pastry on the lip with the beaten egg, then lay the rectangle of pastry on top. Press down to seal. Trim the edges and crimp. Brush the pastry top with the beaten egg. If you want to use up the pastry trimmings, roll them out and cut out stars/shapes with a cutter. Arrange the shapes in the centre of the pie top. Brush with more beaten egg. Use a small, sharp knife to make a hole in the pie top to allow the steam to escape and prevent the pastry from being soggy. Cook for about 35–40 minutes, until well risen, golden on top and heated through in the middle. Cook for about 35–40 minutes, until well risen, golden on top and heated through in the middle. Cut the pie into slices and serve with green vegetables. Cut the pie into slices and serve with green vegetables. Recipe tips This pie can be assembled up to 6 hours ahead, then chill in the fridge until ready to cook. The filling can be made up to 1 day ahead then chill in the fridge until ready to use. The pie freezes well with raw pastry on top. | {
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"title": "Coq au vin pie recipe",
"content": "An average of 3.5 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coq_au_vin_pie_67306_16x9.jpg Classic French coq au vin meets chicken pie to produce the ultimate in comfort food. Poaching the chicken creates a wonderfully tender chicken filling. If you are in a hurry, poach 5 chicken breasts instead of a whole chicken. If time allows, leave the chicken to cool in the poaching liquid. You will need a deep, round, lipped 28cm/11in pie dish. 2kg/4lb 8oz whole chicken 2 celery sticks, sliced 1 large onion, halved 2 carrots, sliced 2 bay leaves 2 chicken stock pots or cubes 2kg/4lb 8oz whole chicken 2 celery sticks, sliced 1 large onion, halved 2 carrots, sliced 2 bay leaves 2 chicken stock pots or cubes 450ml/16fl oz red wine 2 tbsp olive oil 450g/1lb shallots, peeled and left whole 200g/7oz smoked bacon lardons 200g/7oz button mushrooms 3 large garlic cloves, crushed 2 tbsp tomato purée 4 tbsp brandy60g/2¼oz plain flour 400ml/14fl oz chicken stock 2 tbsp chopped fresh oregano2 tsp Worcestershire sauce dash gravy granules (optional)pinch caster sugar (optional) salt and freshly ground black pepper 450ml/16fl oz red wine 2 tbsp olive oil 450g/1lb shallots, peeled and left whole 200g/7oz smoked bacon lardons 200g/7oz button mushrooms 3 large garlic cloves, crushed 2 tbsp tomato purée 4 tbsp brandy 60g/2¼oz plain flour 400ml/14fl oz chicken stock 2 tbsp chopped fresh oregano 2 tsp Worcestershire sauce dash gravy granules (optional) pinch caster sugar (optional) salt and freshly ground black pepper 500g/1lb 2oz block ready-made puff pastry1 free-range egg, beaten freshly streamed green vegetables, to serve 500g/1lb 2oz block ready-made puff pastry 1 free-range egg, beaten freshly streamed green vegetables, to serve Method To poach the chicken, place the whole chicken in a tight-fitting deep saucepan with a lid. Add the celery, onion, carrot, bay leaves, stock pots and enough water to just cover the chicken. Bring to the boil, then reduce to a very low simmer. Cover with a lid and simmer gently for about 1 hour, until the chicken is cooked through. The chicken is cooked through when 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. Carefully transfer the chicken to a large dish and leave to cool.To make the filling, boil the wine in a saucepan over a high heat for about 10 minutes until reduced by a third (about 300ml/10fl oz). Set aside to cool.Heat the oil in a large frying pan over a high heat. Fry the shallots and bacon for about 10 minutes, until the shallots are lightly golden and nearly soft. Add the mushrooms and fry for a few more minutes. Add the garlic and tomato purée and fry for 10 seconds. Whisk the brandy and flour together in a bowl to make a paste. Pour in the reduced cooled wine and whisk until smooth. Add this liquid to the pan and boil and bubble for a few seconds. Pour in the stock and bring to the boil, stirring until thickened. Add the oregano and Worcestershire sauce and season with salt and pepper. Simmer for 4–5 minutes. Add the gravy granules and sugar, if using. Set aside.Remove the meat from the chicken carcass and chop into bite-sized pieces. Add the meat to the filling and stir to incorporate. Spoon into a deep, round, lipped 28cm/11in pie dish. Set aside to cool. Preheat the oven to 220C/200C Fan/Gas 7. To make the pie, roll out the pastry to a rectangle bigger than the dish. Slice a long strip from the pastry and stick it to the lip of the dish using water. Brush the pastry on the lip with the beaten egg, then lay the rectangle of pastry on top. Press down to seal. Trim the edges and crimp. Brush the pastry top with the beaten egg. If you want to use up the pastry trimmings, roll them out and cut out stars/shapes with a cutter. Arrange the shapes in the centre of the pie top. Brush with more beaten egg. Use a small, sharp knife to make a hole in the pie top to allow the steam to escape and prevent the pastry from being soggy. Cook for about 35–40 minutes, until well risen, golden on top and heated through in the middle. Cut the pie into slices and serve with green vegetables. To poach the chicken, place the whole chicken in a tight-fitting deep saucepan with a lid. Add the celery, onion, carrot, bay leaves, stock pots and enough water to just cover the chicken. Bring to the boil, then reduce to a very low simmer. Cover with a lid and simmer gently for about 1 hour, until the chicken is cooked through. The chicken is cooked through when 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. Carefully transfer the chicken to a large dish and leave to cool. To poach the chicken, place the whole chicken in a tight-fitting deep saucepan with a lid. Add the celery, onion, carrot, bay leaves, stock pots and enough water to just cover the chicken. Bring to the boil, then reduce to a very low simmer. Cover with a lid and simmer gently for about 1 hour, until the chicken is cooked through. The chicken is cooked through when 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. Carefully transfer the chicken to a large dish and leave to cool. To make the filling, boil the wine in a saucepan over a high heat for about 10 minutes until reduced by a third (about 300ml/10fl oz). Set aside to cool. To make the filling, boil the wine in a saucepan over a high heat for about 10 minutes until reduced by a third (about 300ml/10fl oz). Set aside to cool. Heat the oil in a large frying pan over a high heat. Fry the shallots and bacon for about 10 minutes, until the shallots are lightly golden and nearly soft. Add the mushrooms and fry for a few more minutes. Add the garlic and tomato purée and fry for 10 seconds. Heat the oil in a large frying pan over a high heat. Fry the shallots and bacon for about 10 minutes, until the shallots are lightly golden and nearly soft. Add the mushrooms and fry for a few more minutes. Add the garlic and tomato purée and fry for 10 seconds. Whisk the brandy and flour together in a bowl to make a paste. Pour in the reduced cooled wine and whisk until smooth. Add this liquid to the pan and boil and bubble for a few seconds. Pour in the stock and bring to the boil, stirring until thickened. Add the oregano and Worcestershire sauce and season with salt and pepper. Simmer for 4–5 minutes. Add the gravy granules and sugar, if using. Set aside. Whisk the brandy and flour together in a bowl to make a paste. Pour in the reduced cooled wine and whisk until smooth. Add this liquid to the pan and boil and bubble for a few seconds. Pour in the stock and bring to the boil, stirring until thickened. Add the oregano and Worcestershire sauce and season with salt and pepper. Simmer for 4–5 minutes. Add the gravy granules and sugar, if using. Set aside. Remove the meat from the chicken carcass and chop into bite-sized pieces. Add the meat to the filling and stir to incorporate. Spoon into a deep, round, lipped 28cm/11in pie dish. Set aside to cool. Remove the meat from the chicken carcass and chop into bite-sized pieces. Add the meat to the filling and stir to incorporate. Spoon into a deep, round, lipped 28cm/11in pie dish. Set aside to cool. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. To make the pie, roll out the pastry to a rectangle bigger than the dish. Slice a long strip from the pastry and stick it to the lip of the dish using water. Brush the pastry on the lip with the beaten egg, then lay the rectangle of pastry on top. Press down to seal. Trim the edges and crimp. Brush the pastry top with the beaten egg. If you want to use up the pastry trimmings, roll them out and cut out stars/shapes with a cutter. Arrange the shapes in the centre of the pie top. Brush with more beaten egg. Use a small, sharp knife to make a hole in the pie top to allow the steam to escape and prevent the pastry from being soggy. To make the pie, roll out the pastry to a rectangle bigger than the dish. Slice a long strip from the pastry and stick it to the lip of the dish using water. Brush the pastry on the lip with the beaten egg, then lay the rectangle of pastry on top. Press down to seal. Trim the edges and crimp. Brush the pastry top with the beaten egg. If you want to use up the pastry trimmings, roll them out and cut out stars/shapes with a cutter. Arrange the shapes in the centre of the pie top. Brush with more beaten egg. Use a small, sharp knife to make a hole in the pie top to allow the steam to escape and prevent the pastry from being soggy. Cook for about 35–40 minutes, until well risen, golden on top and heated through in the middle. Cook for about 35–40 minutes, until well risen, golden on top and heated through in the middle. Cut the pie into slices and serve with green vegetables. Cut the pie into slices and serve with green vegetables. Recipe tips This pie can be assembled up to 6 hours ahead, then chill in the fridge until ready to cook. The filling can be made up to 1 day ahead then chill in the fridge until ready to use. The pie freezes well with raw pastry on top."
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} | 5b2a872e8f0b552154a25d799b91b050e057bf2897ded75bebc7c3fc925f9722 | Steak, mushroom and ale pie recipe
An average of 4.9 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/steak_mushroom_and_ale_64589_16x9.jpg Tender beef in a rich sauce made with beer and bacon, topped with crisp, golden puff pastry – this superb steak, mushroom and ale pie is a perfect autumn warmer. 4–5 tbsp sunflower oil200g/7oz smoked streaky bacon rashers, cut into 1cm/½in strips, or lardons2 onions, sliced 2 garlic cloves, finely chopped850g/1lb 14oz well-marbled braising steak, trimmed and cut into roughly 2.5cm/1in cubes500ml/18fl oz bottle real ale500ml/18fl oz good beef stock1 tbsp tomato purée3–4 sprigs fresh thyme, leaves only2 bay leaves2 tbsp cornflour400g/14oz small chestnut mushrooms, halved or quarteredflaked sea salt and freshly ground black pepper 4–5 tbsp sunflower oil 200g/7oz smoked streaky bacon rashers, cut into 1cm/½in strips, or lardons 2 onions, sliced 2 garlic cloves, finely chopped 850g/1lb 14oz well-marbled braising steak, trimmed and cut into roughly 2.5cm/1in cubes 500ml/18fl oz bottle real ale 500ml/18fl oz good beef stock 1 tbsp tomato purée 3–4 sprigs fresh thyme, leaves only 2 bay leaves 2 tbsp cornflour 400g/14oz small chestnut mushrooms, halved or quartered flaked sea salt and freshly ground black pepper plain flour, for dusting500g/1lb 2oz ready-made puff pastrybeaten egg, to glaze plain flour, for dusting 500g/1lb 2oz ready-made puff pastry beaten egg, to glaze Method Preheat the oven to 180C/160C Fan/Gas 4. Heat 1 tablespoon of oil in a large non-stick frying pan and fry the bacon with the onion, stirring regularly, until pale golden brown. Add the garlic and fry for a minute or two more. Using a slotted spoon, transfer the onions, garlic and bacon to a large flameproof casserole dish.Season the beef with salt and pepper. Add 2 tablespoons of oil to the frying pan and fry the meat in two or three batches until well browned all over, adding an extra tablespoon or two of oil if needed. Transfer the beef to the casserole as it is browned. Pour half the beer into the frying pan and bring to the boil, stirring hard to lift all the browned bits from the bottom of the pan. Pour this liquid over the beef, then add the remaining beer, stock, tomato purée, thyme leaves and bay leaves. Bring to the boil, then cover and cook in the oven for 1½–2 hours or until the meat is very tender. Mix the cornflour with 2 tablespoons of cold water until smooth and stir into the casserole. Return to the oven for 5 minutes until thickened. Taste and adjust the seasoning, then leave to cool.Increase the oven temperature to 200C/180C Fan/Gas 6. Place a pastry funnel in the centre of a 1.2 litre/2 pint pie dish. Heat 1 tablespoon of oil in a frying pan and fry the mushrooms over a high heat for about 5 minutes until golden. Stir into the meat mixture and spoon into the pie dish around the funnel.On a well-floured work surface, roll out the pastry until it is large enough to cover the pie dish. Make a small cross in the centre of the pastry for the pie funnel to poke through. Brush the edge of the pie dish with beaten egg. Place the pastry gently over the filling and funnel and press the edges firmly to seal. Trim off any excess pastry with a sharp knife and, if you like, use the pastry trimmings to make shapes to decorate the pie. Brush with beaten egg to glaze. Place the pie dish on a baking sheet and bake for 30–35 minutes until the pastry is puffed up and golden brown. Preheat the oven to 180C/160C Fan/Gas 4. Heat 1 tablespoon of oil in a large non-stick frying pan and fry the bacon with the onion, stirring regularly, until pale golden brown. Add the garlic and fry for a minute or two more. Using a slotted spoon, transfer the onions, garlic and bacon to a large flameproof casserole dish. Preheat the oven to 180C/160C Fan/Gas 4. Heat 1 tablespoon of oil in a large non-stick frying pan and fry the bacon with the onion, stirring regularly, until pale golden brown. Add the garlic and fry for a minute or two more. Using a slotted spoon, transfer the onions, garlic and bacon to a large flameproof casserole dish. Season the beef with salt and pepper. Add 2 tablespoons of oil to the frying pan and fry the meat in two or three batches until well browned all over, adding an extra tablespoon or two of oil if needed. Transfer the beef to the casserole as it is browned. Season the beef with salt and pepper. Add 2 tablespoons of oil to the frying pan and fry the meat in two or three batches until well browned all over, adding an extra tablespoon or two of oil if needed. Transfer the beef to the casserole as it is browned. Pour half the beer into the frying pan and bring to the boil, stirring hard to lift all the browned bits from the bottom of the pan. Pour this liquid over the beef, then add the remaining beer, stock, tomato purée, thyme leaves and bay leaves. Bring to the boil, then cover and cook in the oven for 1½–2 hours or until the meat is very tender. Pour half the beer into the frying pan and bring to the boil, stirring hard to lift all the browned bits from the bottom of the pan. Pour this liquid over the beef, then add the remaining beer, stock, tomato purée, thyme leaves and bay leaves. Bring to the boil, then cover and cook in the oven for 1½–2 hours or until the meat is very tender. Mix the cornflour with 2 tablespoons of cold water until smooth and stir into the casserole. Return to the oven for 5 minutes until thickened. Taste and adjust the seasoning, then leave to cool. Mix the cornflour with 2 tablespoons of cold water until smooth and stir into the casserole. Return to the oven for 5 minutes until thickened. Taste and adjust the seasoning, then leave to cool. Increase the oven temperature to 200C/180C Fan/Gas 6. Place a pastry funnel in the centre of a 1.2 litre/2 pint pie dish. Increase the oven temperature to 200C/180C Fan/Gas 6. Place a pastry funnel in the centre of a 1.2 litre/2 pint pie dish. Heat 1 tablespoon of oil in a frying pan and fry the mushrooms over a high heat for about 5 minutes until golden. Stir into the meat mixture and spoon into the pie dish around the funnel. Heat 1 tablespoon of oil in a frying pan and fry the mushrooms over a high heat for about 5 minutes until golden. Stir into the meat mixture and spoon into the pie dish around the funnel. On a well-floured work surface, roll out the pastry until it is large enough to cover the pie dish. Make a small cross in the centre of the pastry for the pie funnel to poke through. Brush the edge of the pie dish with beaten egg. Place the pastry gently over the filling and funnel and press the edges firmly to seal. On a well-floured work surface, roll out the pastry until it is large enough to cover the pie dish. Make a small cross in the centre of the pastry for the pie funnel to poke through. Brush the edge of the pie dish with beaten egg. Place the pastry gently over the filling and funnel and press the edges firmly to seal. Trim off any excess pastry with a sharp knife and, if you like, use the pastry trimmings to make shapes to decorate the pie. Brush with beaten egg to glaze. Place the pie dish on a baking sheet and bake for 30–35 minutes until the pastry is puffed up and golden brown. Trim off any excess pastry with a sharp knife and, if you like, use the pastry trimmings to make shapes to decorate the pie. Brush with beaten egg to glaze. Place the pie dish on a baking sheet and bake for 30–35 minutes until the pastry is puffed up and golden brown. | {
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"title": "Steak, mushroom and ale pie recipe",
"content": "An average of 4.9 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/steak_mushroom_and_ale_64589_16x9.jpg Tender beef in a rich sauce made with beer and bacon, topped with crisp, golden puff pastry – this superb steak, mushroom and ale pie is a perfect autumn warmer. 4–5 tbsp sunflower oil200g/7oz smoked streaky bacon rashers, cut into 1cm/½in strips, or lardons2 onions, sliced 2 garlic cloves, finely chopped850g/1lb 14oz well-marbled braising steak, trimmed and cut into roughly 2.5cm/1in cubes500ml/18fl oz bottle real ale500ml/18fl oz good beef stock1 tbsp tomato purée3–4 sprigs fresh thyme, leaves only2 bay leaves2 tbsp cornflour400g/14oz small chestnut mushrooms, halved or quarteredflaked sea salt and freshly ground black pepper 4–5 tbsp sunflower oil 200g/7oz smoked streaky bacon rashers, cut into 1cm/½in strips, or lardons 2 onions, sliced 2 garlic cloves, finely chopped 850g/1lb 14oz well-marbled braising steak, trimmed and cut into roughly 2.5cm/1in cubes 500ml/18fl oz bottle real ale 500ml/18fl oz good beef stock 1 tbsp tomato purée 3–4 sprigs fresh thyme, leaves only 2 bay leaves 2 tbsp cornflour 400g/14oz small chestnut mushrooms, halved or quartered flaked sea salt and freshly ground black pepper plain flour, for dusting500g/1lb 2oz ready-made puff pastrybeaten egg, to glaze plain flour, for dusting 500g/1lb 2oz ready-made puff pastry beaten egg, to glaze Method Preheat the oven to 180C/160C Fan/Gas 4. Heat 1 tablespoon of oil in a large non-stick frying pan and fry the bacon with the onion, stirring regularly, until pale golden brown. Add the garlic and fry for a minute or two more. Using a slotted spoon, transfer the onions, garlic and bacon to a large flameproof casserole dish.Season the beef with salt and pepper. Add 2 tablespoons of oil to the frying pan and fry the meat in two or three batches until well browned all over, adding an extra tablespoon or two of oil if needed. Transfer the beef to the casserole as it is browned. Pour half the beer into the frying pan and bring to the boil, stirring hard to lift all the browned bits from the bottom of the pan. Pour this liquid over the beef, then add the remaining beer, stock, tomato purée, thyme leaves and bay leaves. Bring to the boil, then cover and cook in the oven for 1½–2 hours or until the meat is very tender. Mix the cornflour with 2 tablespoons of cold water until smooth and stir into the casserole. Return to the oven for 5 minutes until thickened. Taste and adjust the seasoning, then leave to cool.Increase the oven temperature to 200C/180C Fan/Gas 6. Place a pastry funnel in the centre of a 1.2 litre/2 pint pie dish. Heat 1 tablespoon of oil in a frying pan and fry the mushrooms over a high heat for about 5 minutes until golden. Stir into the meat mixture and spoon into the pie dish around the funnel.On a well-floured work surface, roll out the pastry until it is large enough to cover the pie dish. Make a small cross in the centre of the pastry for the pie funnel to poke through. Brush the edge of the pie dish with beaten egg. Place the pastry gently over the filling and funnel and press the edges firmly to seal. Trim off any excess pastry with a sharp knife and, if you like, use the pastry trimmings to make shapes to decorate the pie. Brush with beaten egg to glaze. Place the pie dish on a baking sheet and bake for 30–35 minutes until the pastry is puffed up and golden brown. Preheat the oven to 180C/160C Fan/Gas 4. Heat 1 tablespoon of oil in a large non-stick frying pan and fry the bacon with the onion, stirring regularly, until pale golden brown. Add the garlic and fry for a minute or two more. Using a slotted spoon, transfer the onions, garlic and bacon to a large flameproof casserole dish. Preheat the oven to 180C/160C Fan/Gas 4. Heat 1 tablespoon of oil in a large non-stick frying pan and fry the bacon with the onion, stirring regularly, until pale golden brown. Add the garlic and fry for a minute or two more. Using a slotted spoon, transfer the onions, garlic and bacon to a large flameproof casserole dish. Season the beef with salt and pepper. Add 2 tablespoons of oil to the frying pan and fry the meat in two or three batches until well browned all over, adding an extra tablespoon or two of oil if needed. Transfer the beef to the casserole as it is browned. Season the beef with salt and pepper. Add 2 tablespoons of oil to the frying pan and fry the meat in two or three batches until well browned all over, adding an extra tablespoon or two of oil if needed. Transfer the beef to the casserole as it is browned. Pour half the beer into the frying pan and bring to the boil, stirring hard to lift all the browned bits from the bottom of the pan. Pour this liquid over the beef, then add the remaining beer, stock, tomato purée, thyme leaves and bay leaves. Bring to the boil, then cover and cook in the oven for 1½–2 hours or until the meat is very tender. Pour half the beer into the frying pan and bring to the boil, stirring hard to lift all the browned bits from the bottom of the pan. Pour this liquid over the beef, then add the remaining beer, stock, tomato purée, thyme leaves and bay leaves. Bring to the boil, then cover and cook in the oven for 1½–2 hours or until the meat is very tender. Mix the cornflour with 2 tablespoons of cold water until smooth and stir into the casserole. Return to the oven for 5 minutes until thickened. Taste and adjust the seasoning, then leave to cool. Mix the cornflour with 2 tablespoons of cold water until smooth and stir into the casserole. Return to the oven for 5 minutes until thickened. Taste and adjust the seasoning, then leave to cool. Increase the oven temperature to 200C/180C Fan/Gas 6. Place a pastry funnel in the centre of a 1.2 litre/2 pint pie dish. Increase the oven temperature to 200C/180C Fan/Gas 6. Place a pastry funnel in the centre of a 1.2 litre/2 pint pie dish. Heat 1 tablespoon of oil in a frying pan and fry the mushrooms over a high heat for about 5 minutes until golden. Stir into the meat mixture and spoon into the pie dish around the funnel. Heat 1 tablespoon of oil in a frying pan and fry the mushrooms over a high heat for about 5 minutes until golden. Stir into the meat mixture and spoon into the pie dish around the funnel. On a well-floured work surface, roll out the pastry until it is large enough to cover the pie dish. Make a small cross in the centre of the pastry for the pie funnel to poke through. Brush the edge of the pie dish with beaten egg. Place the pastry gently over the filling and funnel and press the edges firmly to seal. On a well-floured work surface, roll out the pastry until it is large enough to cover the pie dish. Make a small cross in the centre of the pastry for the pie funnel to poke through. Brush the edge of the pie dish with beaten egg. Place the pastry gently over the filling and funnel and press the edges firmly to seal. Trim off any excess pastry with a sharp knife and, if you like, use the pastry trimmings to make shapes to decorate the pie. Brush with beaten egg to glaze. Place the pie dish on a baking sheet and bake for 30–35 minutes until the pastry is puffed up and golden brown. Trim off any excess pastry with a sharp knife and, if you like, use the pastry trimmings to make shapes to decorate the pie. Brush with beaten egg to glaze. Place the pie dish on a baking sheet and bake for 30–35 minutes until the pastry is puffed up and golden brown."
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} | 93754b3ad879457fd6fd00574fa3b6b8123b9b39ab9bac3b335dee0311dcbeee | Easy cherry pie recipe
For the pie filling, heat the cherry jam and water in a pan over a low heat, stirring continuously, until the jam has melted and is starting to bubble. Add the arrowroot mixture and stir to combine. Continue to simmer the mixture until the sauce is very thick and smooth. Add the cherries and stir carefully to coat them in the hot jam mixture. Transfer the filling mixture to a 1 litre/1¾ pint pie dish (they should reach just above the rim of the dish). Set aside to cool. For the pastry, pulse the flour, butter and sugar together in a food processor until the mixture resembles fine breadcrumbs. Mix together the beaten egg and water. Set aside one tablespoon of this mixture to use as a glaze. With the motor still running, gradually add the remaining egg and water mixture to the bowl of the food processor a little at a time, until the mixture comes together as a dough. Roll out the pastry onto a lightly floured work surface until it is 7cm/2¾in larger in diameter than the pie dish. Cut two or three long strips from the edges of the pastry (2.5cm/1in wide). Brush the rim of the pie dish with a little of the reserved beaten egg. Lay the strips of pastry onto the rim of the pie dish, overlapping the strips slightly at the joins. (This will make a thicker edge for crimping.) Brush the pastry rim with more of the beaten egg.Gently lift the rolled pastry, using the rolling pin, and place on top of the cherry filling. Press the pastry down at the edges to seal the layers of pastry together. Trim off any excess pastry, then crimp the edges with your fingertips. Transfer the pie dish to a baking tray and chill in the fridge for 30 minutes. Preheat the oven to 200C/400F/Gas 6.When the pie has chilled, brush the pastry lid with the remaining beaten egg and sprinkle over the remaining two teaspoons of sugar. Using a sharp knife, cut a small cross in the centre of the pie lid. Bake the pie in the oven for 25-30 minutes, then reduce the oven temperature to 180C/350F/Gas 4 and continue to cook for a further 15-20 minutes, or until the pastry is golden-brown and the pie filling is bubbling. Serve hot with custard or cream. For the pie filling, heat the cherry jam and water in a pan over a low heat, stirring continuously, until the jam has melted and is starting to bubble. For the pie filling, heat the cherry jam and water in a pan over a low heat, stirring continuously, until the jam has melted and is starting to bubble. Add the arrowroot mixture and stir to combine. Continue to simmer the mixture until the sauce is very thick and smooth. Add the arrowroot mixture and stir to combine. Continue to simmer the mixture until the sauce is very thick and smooth. Add the cherries and stir carefully to coat them in the hot jam mixture. Transfer the filling mixture to a 1 litre/1¾ pint pie dish (they should reach just above the rim of the dish). Set aside to cool. Add the cherries and stir carefully to coat them in the hot jam mixture. Transfer the filling mixture to a 1 litre/1¾ pint pie dish (they should reach just above the rim of the dish). Set aside to cool. For the pastry, pulse the flour, butter and sugar together in a food processor until the mixture resembles fine breadcrumbs. For the pastry, pulse the flour, butter and sugar together in a food processor until the mixture resembles fine breadcrumbs. Mix together the beaten egg and water. Set aside one tablespoon of this mixture to use as a glaze. With the motor still running, gradually add the remaining egg and water mixture to the bowl of the food processor a little at a time, until the mixture comes together as a dough. Mix together the beaten egg and water. Set aside one tablespoon of this mixture to use as a glaze. With the motor still running, gradually add the remaining egg and water mixture to the bowl of the food processor a little at a time, until the mixture comes together as a dough. Roll out the pastry onto a lightly floured work surface until it is 7cm/2¾in larger in diameter than the pie dish. Cut two or three long strips from the edges of the pastry (2.5cm/1in wide). Roll out the pastry onto a lightly floured work surface until it is 7cm/2¾in larger in diameter than the pie dish. Cut two or three long strips from the edges of the pastry (2.5cm/1in wide). Brush the rim of the pie dish with a little of the reserved beaten egg. Lay the strips of pastry onto the rim of the pie dish, overlapping the strips slightly at the joins. (This will make a thicker edge for crimping.) Brush the pastry rim with more of the beaten egg. Brush the rim of the pie dish with a little of the reserved beaten egg. Lay the strips of pastry onto the rim of the pie dish, overlapping the strips slightly at the joins. (This will make a thicker edge for crimping.) Brush the pastry rim with more of the beaten egg. Gently lift the rolled pastry, using the rolling pin, and place on top of the cherry filling. Press the pastry down at the edges to seal the layers of pastry together. Trim off any excess pastry, then crimp the edges with your fingertips. Gently lift the rolled pastry, using the rolling pin, and place on top of the cherry filling. Press the pastry down at the edges to seal the layers of pastry together. Trim off any excess pastry, then crimp the edges with your fingertips. Transfer the pie dish to a baking tray and chill in the fridge for 30 minutes. Transfer the pie dish to a baking tray and chill in the fridge for 30 minutes. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. When the pie has chilled, brush the pastry lid with the remaining beaten egg and sprinkle over the remaining two teaspoons of sugar. Using a sharp knife, cut a small cross in the centre of the pie lid. When the pie has chilled, brush the pastry lid with the remaining beaten egg and sprinkle over the remaining two teaspoons of sugar. Using a sharp knife, cut a small cross in the centre of the pie lid. Bake the pie in the oven for 25-30 minutes, then reduce the oven temperature to 180C/350F/Gas 4 and continue to cook for a further 15-20 minutes, or until the pastry is golden-brown and the pie filling is bubbling. Bake the pie in the oven for 25-30 minutes, then reduce the oven temperature to 180C/350F/Gas 4 and continue to cook for a further 15-20 minutes, or until the pastry is golden-brown and the pie filling is bubbling. Serve hot with custard or cream. Serve hot with custard or cream. | {
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"title": "Easy cherry pie recipe",
"content": "For the pie filling, heat the cherry jam and water in a pan over a low heat, stirring continuously, until the jam has melted and is starting to bubble. Add the arrowroot mixture and stir to combine. Continue to simmer the mixture until the sauce is very thick and smooth. Add the cherries and stir carefully to coat them in the hot jam mixture. Transfer the filling mixture to a 1 litre/1¾ pint pie dish (they should reach just above the rim of the dish). Set aside to cool. For the pastry, pulse the flour, butter and sugar together in a food processor until the mixture resembles fine breadcrumbs. Mix together the beaten egg and water. Set aside one tablespoon of this mixture to use as a glaze. With the motor still running, gradually add the remaining egg and water mixture to the bowl of the food processor a little at a time, until the mixture comes together as a dough. Roll out the pastry onto a lightly floured work surface until it is 7cm/2¾in larger in diameter than the pie dish. Cut two or three long strips from the edges of the pastry (2.5cm/1in wide). Brush the rim of the pie dish with a little of the reserved beaten egg. Lay the strips of pastry onto the rim of the pie dish, overlapping the strips slightly at the joins. (This will make a thicker edge for crimping.) Brush the pastry rim with more of the beaten egg.Gently lift the rolled pastry, using the rolling pin, and place on top of the cherry filling. Press the pastry down at the edges to seal the layers of pastry together. Trim off any excess pastry, then crimp the edges with your fingertips. Transfer the pie dish to a baking tray and chill in the fridge for 30 minutes. Preheat the oven to 200C/400F/Gas 6.When the pie has chilled, brush the pastry lid with the remaining beaten egg and sprinkle over the remaining two teaspoons of sugar. Using a sharp knife, cut a small cross in the centre of the pie lid. Bake the pie in the oven for 25-30 minutes, then reduce the oven temperature to 180C/350F/Gas 4 and continue to cook for a further 15-20 minutes, or until the pastry is golden-brown and the pie filling is bubbling. Serve hot with custard or cream. For the pie filling, heat the cherry jam and water in a pan over a low heat, stirring continuously, until the jam has melted and is starting to bubble. For the pie filling, heat the cherry jam and water in a pan over a low heat, stirring continuously, until the jam has melted and is starting to bubble. Add the arrowroot mixture and stir to combine. Continue to simmer the mixture until the sauce is very thick and smooth. Add the arrowroot mixture and stir to combine. Continue to simmer the mixture until the sauce is very thick and smooth. Add the cherries and stir carefully to coat them in the hot jam mixture. Transfer the filling mixture to a 1 litre/1¾ pint pie dish (they should reach just above the rim of the dish). Set aside to cool. Add the cherries and stir carefully to coat them in the hot jam mixture. Transfer the filling mixture to a 1 litre/1¾ pint pie dish (they should reach just above the rim of the dish). Set aside to cool. For the pastry, pulse the flour, butter and sugar together in a food processor until the mixture resembles fine breadcrumbs. For the pastry, pulse the flour, butter and sugar together in a food processor until the mixture resembles fine breadcrumbs. Mix together the beaten egg and water. Set aside one tablespoon of this mixture to use as a glaze. With the motor still running, gradually add the remaining egg and water mixture to the bowl of the food processor a little at a time, until the mixture comes together as a dough. Mix together the beaten egg and water. Set aside one tablespoon of this mixture to use as a glaze. With the motor still running, gradually add the remaining egg and water mixture to the bowl of the food processor a little at a time, until the mixture comes together as a dough. Roll out the pastry onto a lightly floured work surface until it is 7cm/2¾in larger in diameter than the pie dish. Cut two or three long strips from the edges of the pastry (2.5cm/1in wide). Roll out the pastry onto a lightly floured work surface until it is 7cm/2¾in larger in diameter than the pie dish. Cut two or three long strips from the edges of the pastry (2.5cm/1in wide). Brush the rim of the pie dish with a little of the reserved beaten egg. Lay the strips of pastry onto the rim of the pie dish, overlapping the strips slightly at the joins. (This will make a thicker edge for crimping.) Brush the pastry rim with more of the beaten egg. Brush the rim of the pie dish with a little of the reserved beaten egg. Lay the strips of pastry onto the rim of the pie dish, overlapping the strips slightly at the joins. (This will make a thicker edge for crimping.) Brush the pastry rim with more of the beaten egg. Gently lift the rolled pastry, using the rolling pin, and place on top of the cherry filling. Press the pastry down at the edges to seal the layers of pastry together. Trim off any excess pastry, then crimp the edges with your fingertips. Gently lift the rolled pastry, using the rolling pin, and place on top of the cherry filling. Press the pastry down at the edges to seal the layers of pastry together. Trim off any excess pastry, then crimp the edges with your fingertips. Transfer the pie dish to a baking tray and chill in the fridge for 30 minutes. Transfer the pie dish to a baking tray and chill in the fridge for 30 minutes. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. When the pie has chilled, brush the pastry lid with the remaining beaten egg and sprinkle over the remaining two teaspoons of sugar. Using a sharp knife, cut a small cross in the centre of the pie lid. When the pie has chilled, brush the pastry lid with the remaining beaten egg and sprinkle over the remaining two teaspoons of sugar. Using a sharp knife, cut a small cross in the centre of the pie lid. Bake the pie in the oven for 25-30 minutes, then reduce the oven temperature to 180C/350F/Gas 4 and continue to cook for a further 15-20 minutes, or until the pastry is golden-brown and the pie filling is bubbling. Bake the pie in the oven for 25-30 minutes, then reduce the oven temperature to 180C/350F/Gas 4 and continue to cook for a further 15-20 minutes, or until the pastry is golden-brown and the pie filling is bubbling. Serve hot with custard or cream. Serve hot with custard or cream."
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} | f9b3eae190e0a0ba63772e1ee87bb049303d078d15dd1244ad0ec61c4f6e0cc3 | Majestic chicken pie recipe
Preheat the oven to 190C/170C Fan/Gas 5. Grease the cake tin with the butter and then dust it with the flour, shaking out any excess.To make the pie case, slice one sheet of pastry in half lengthways and use it to line the sides of the cake tin – it should overlap the base of the tin and have a slight overhang on the top, too. Cut a circle out of the second sheet of pastry that’s slightly bigger than the tin and set aside – this will be for the top of the pie. Use the remaining pastry to make the base. This will be smaller than the top, given that the sides are already overlapping the base. Press the base into the tin and set aside all the leftover pastry for later. Prick the base with a fork and then line with a sheet of greaseproof paper. Fill all the way to the top with the baking beans or rice. Bake for 30 minutes. Remove the baking beans and paper and brush the inside of the case with the beaten egg (saving what’s left of the egg for later) before returning to the oven for a further 10 minutes. This will stop the filling coming out later. Once baked, set aside to cool.To make the filling, toss the chicken thighs in the flour. Add the oil to a large frying pan and set it over a high heat. Fry the chicken, working in batches if you need, until the thighs are golden-brown on all sides, then remove from the pan and set aside. Add the sliced onion, leek and mushrooms to the pan and continue to cook over a high heat, stirring regularly, for 5–7 minutes, until softened. Remove them from the pan and set aside with the chicken.Lower the heat slightly and melt the butter in the pan. Once melted, stir in the flour. Cook for 2 minutes, stirring continuously, then add the grated cheese and pour in the chicken stock slowly while stirring to prevent lumps from forming. Reduce the heat and stir until everything has melted, before adding the cream. Quarter the cooked chicken thighs and add them back to the creamy mixture along with the cooked onion and leek. Bring to the boil, then turn off the heat.Spoon the filling into the cooled pastry case. Brush the lip of pastry with the beaten egg and then place the pastry lid on top. Press down well to seal.Brush more beaten egg over the top of the pie and use the reserved pastry offcuts to decorate. Use whatever shapes you like – we used hearts and stars. Add the cut outs to the top of the pie and egg wash over the top. Make a small hole in the top of the pie to allow the steam to escape and put in the oven to cook for 1 hour, or until the pastry is crisp and has turned a dark golden-brown. To neaten up the edges, use a peeler or a fine grater to scrape away the excess pastry around the top lip. Release the pie from the tin. You can serve it hot from the oven or leave it to cool completely before chilling in the fridge. Once cold, the pie will cut into neat slices. Preheat the oven to 190C/170C Fan/Gas 5. Grease the cake tin with the butter and then dust it with the flour, shaking out any excess. Preheat the oven to 190C/170C Fan/Gas 5. Grease the cake tin with the butter and then dust it with the flour, shaking out any excess. To make the pie case, slice one sheet of pastry in half lengthways and use it to line the sides of the cake tin – it should overlap the base of the tin and have a slight overhang on the top, too. To make the pie case, slice one sheet of pastry in half lengthways and use it to line the sides of the cake tin – it should overlap the base of the tin and have a slight overhang on the top, too. Cut a circle out of the second sheet of pastry that’s slightly bigger than the tin and set aside – this will be for the top of the pie. Cut a circle out of the second sheet of pastry that’s slightly bigger than the tin and set aside – this will be for the top of the pie. Use the remaining pastry to make the base. This will be smaller than the top, given that the sides are already overlapping the base. Press the base into the tin and set aside all the leftover pastry for later. Use the remaining pastry to make the base. This will be smaller than the top, given that the sides are already overlapping the base. Press the base into the tin and set aside all the leftover pastry for later. Prick the base with a fork and then line with a sheet of greaseproof paper. Fill all the way to the top with the baking beans or rice. Bake for 30 minutes. Prick the base with a fork and then line with a sheet of greaseproof paper. Fill all the way to the top with the baking beans or rice. Bake for 30 minutes. Remove the baking beans and paper and brush the inside of the case with the beaten egg (saving what’s left of the egg for later) before returning to the oven for a further 10 minutes. This will stop the filling coming out later. Once baked, set aside to cool. Remove the baking beans and paper and brush the inside of the case with the beaten egg (saving what’s left of the egg for later) before returning to the oven for a further 10 minutes. This will stop the filling coming out later. Once baked, set aside to cool. To make the filling, toss the chicken thighs in the flour. Add the oil to a large frying pan and set it over a high heat. Fry the chicken, working in batches if you need, until the thighs are golden-brown on all sides, then remove from the pan and set aside. To make the filling, toss the chicken thighs in the flour. Add the oil to a large frying pan and set it over a high heat. Fry the chicken, working in batches if you need, until the thighs are golden-brown on all sides, then remove from the pan and set aside. Add the sliced onion, leek and mushrooms to the pan and continue to cook over a high heat, stirring regularly, for 5–7 minutes, until softened. Remove them from the pan and set aside with the chicken. Add the sliced onion, leek and mushrooms to the pan and continue to cook over a high heat, stirring regularly, for 5–7 minutes, until softened. Remove them from the pan and set aside with the chicken. Lower the heat slightly and melt the butter in the pan. Once melted, stir in the flour. Cook for 2 minutes, stirring continuously, then add the grated cheese and pour in the chicken stock slowly while stirring to prevent lumps from forming. Reduce the heat and stir until everything has melted, before adding the cream. Lower the heat slightly and melt the butter in the pan. Once melted, stir in the flour. Cook for 2 minutes, stirring continuously, then add the grated cheese and pour in the chicken stock slowly while stirring to prevent lumps from forming. Reduce the heat and stir until everything has melted, before adding the cream. Quarter the cooked chicken thighs and add them back to the creamy mixture along with the cooked onion and leek. Bring to the boil, then turn off the heat. Quarter the cooked chicken thighs and add them back to the creamy mixture along with the cooked onion and leek. Bring to the boil, then turn off the heat. Spoon the filling into the cooled pastry case. Brush the lip of pastry with the beaten egg and then place the pastry lid on top. Press down well to seal. Spoon the filling into the cooled pastry case. Brush the lip of pastry with the beaten egg and then place the pastry lid on top. Press down well to seal. Brush more beaten egg over the top of the pie and use the reserved pastry offcuts to decorate. Use whatever shapes you like – we used hearts and stars. Add the cut outs to the top of the pie and egg wash over the top. Brush more beaten egg over the top of the pie and use the reserved pastry offcuts to decorate. Use whatever shapes you like – we used hearts and stars. Add the cut outs to the top of the pie and egg wash over the top. Make a small hole in the top of the pie to allow the steam to escape and put in the oven to cook for 1 hour, or until the pastry is crisp and has turned a dark golden-brown. Make a small hole in the top of the pie to allow the steam to escape and put in the oven to cook for 1 hour, or until the pastry is crisp and has turned a dark golden-brown. To neaten up the edges, use a peeler or a fine grater to scrape away the excess pastry around the top lip. To neaten up the edges, use a peeler or a fine grater to scrape away the excess pastry around the top lip. Release the pie from the tin. You can serve it hot from the oven or leave it to cool completely before chilling in the fridge. Once cold, the pie will cut into neat slices. Release the pie from the tin. You can serve it hot from the oven or leave it to cool completely before chilling in the fridge. Once cold, the pie will cut into neat slices. | {
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"title": "Majestic chicken pie recipe",
"content": "Preheat the oven to 190C/170C Fan/Gas 5. Grease the cake tin with the butter and then dust it with the flour, shaking out any excess.To make the pie case, slice one sheet of pastry in half lengthways and use it to line the sides of the cake tin – it should overlap the base of the tin and have a slight overhang on the top, too. Cut a circle out of the second sheet of pastry that’s slightly bigger than the tin and set aside – this will be for the top of the pie. Use the remaining pastry to make the base. This will be smaller than the top, given that the sides are already overlapping the base. Press the base into the tin and set aside all the leftover pastry for later. Prick the base with a fork and then line with a sheet of greaseproof paper. Fill all the way to the top with the baking beans or rice. Bake for 30 minutes. Remove the baking beans and paper and brush the inside of the case with the beaten egg (saving what’s left of the egg for later) before returning to the oven for a further 10 minutes. This will stop the filling coming out later. Once baked, set aside to cool.To make the filling, toss the chicken thighs in the flour. Add the oil to a large frying pan and set it over a high heat. Fry the chicken, working in batches if you need, until the thighs are golden-brown on all sides, then remove from the pan and set aside. Add the sliced onion, leek and mushrooms to the pan and continue to cook over a high heat, stirring regularly, for 5–7 minutes, until softened. Remove them from the pan and set aside with the chicken.Lower the heat slightly and melt the butter in the pan. Once melted, stir in the flour. Cook for 2 minutes, stirring continuously, then add the grated cheese and pour in the chicken stock slowly while stirring to prevent lumps from forming. Reduce the heat and stir until everything has melted, before adding the cream. Quarter the cooked chicken thighs and add them back to the creamy mixture along with the cooked onion and leek. Bring to the boil, then turn off the heat.Spoon the filling into the cooled pastry case. Brush the lip of pastry with the beaten egg and then place the pastry lid on top. Press down well to seal.Brush more beaten egg over the top of the pie and use the reserved pastry offcuts to decorate. Use whatever shapes you like – we used hearts and stars. Add the cut outs to the top of the pie and egg wash over the top. Make a small hole in the top of the pie to allow the steam to escape and put in the oven to cook for 1 hour, or until the pastry is crisp and has turned a dark golden-brown. To neaten up the edges, use a peeler or a fine grater to scrape away the excess pastry around the top lip. Release the pie from the tin. You can serve it hot from the oven or leave it to cool completely before chilling in the fridge. Once cold, the pie will cut into neat slices. Preheat the oven to 190C/170C Fan/Gas 5. Grease the cake tin with the butter and then dust it with the flour, shaking out any excess. Preheat the oven to 190C/170C Fan/Gas 5. Grease the cake tin with the butter and then dust it with the flour, shaking out any excess. To make the pie case, slice one sheet of pastry in half lengthways and use it to line the sides of the cake tin – it should overlap the base of the tin and have a slight overhang on the top, too. To make the pie case, slice one sheet of pastry in half lengthways and use it to line the sides of the cake tin – it should overlap the base of the tin and have a slight overhang on the top, too. Cut a circle out of the second sheet of pastry that’s slightly bigger than the tin and set aside – this will be for the top of the pie. Cut a circle out of the second sheet of pastry that’s slightly bigger than the tin and set aside – this will be for the top of the pie. Use the remaining pastry to make the base. This will be smaller than the top, given that the sides are already overlapping the base. Press the base into the tin and set aside all the leftover pastry for later. Use the remaining pastry to make the base. This will be smaller than the top, given that the sides are already overlapping the base. Press the base into the tin and set aside all the leftover pastry for later. Prick the base with a fork and then line with a sheet of greaseproof paper. Fill all the way to the top with the baking beans or rice. Bake for 30 minutes. Prick the base with a fork and then line with a sheet of greaseproof paper. Fill all the way to the top with the baking beans or rice. Bake for 30 minutes. Remove the baking beans and paper and brush the inside of the case with the beaten egg (saving what’s left of the egg for later) before returning to the oven for a further 10 minutes. This will stop the filling coming out later. Once baked, set aside to cool. Remove the baking beans and paper and brush the inside of the case with the beaten egg (saving what’s left of the egg for later) before returning to the oven for a further 10 minutes. This will stop the filling coming out later. Once baked, set aside to cool. To make the filling, toss the chicken thighs in the flour. Add the oil to a large frying pan and set it over a high heat. Fry the chicken, working in batches if you need, until the thighs are golden-brown on all sides, then remove from the pan and set aside. To make the filling, toss the chicken thighs in the flour. Add the oil to a large frying pan and set it over a high heat. Fry the chicken, working in batches if you need, until the thighs are golden-brown on all sides, then remove from the pan and set aside. Add the sliced onion, leek and mushrooms to the pan and continue to cook over a high heat, stirring regularly, for 5–7 minutes, until softened. Remove them from the pan and set aside with the chicken. Add the sliced onion, leek and mushrooms to the pan and continue to cook over a high heat, stirring regularly, for 5–7 minutes, until softened. Remove them from the pan and set aside with the chicken. Lower the heat slightly and melt the butter in the pan. Once melted, stir in the flour. Cook for 2 minutes, stirring continuously, then add the grated cheese and pour in the chicken stock slowly while stirring to prevent lumps from forming. Reduce the heat and stir until everything has melted, before adding the cream. Lower the heat slightly and melt the butter in the pan. Once melted, stir in the flour. Cook for 2 minutes, stirring continuously, then add the grated cheese and pour in the chicken stock slowly while stirring to prevent lumps from forming. Reduce the heat and stir until everything has melted, before adding the cream. Quarter the cooked chicken thighs and add them back to the creamy mixture along with the cooked onion and leek. Bring to the boil, then turn off the heat. Quarter the cooked chicken thighs and add them back to the creamy mixture along with the cooked onion and leek. Bring to the boil, then turn off the heat. Spoon the filling into the cooled pastry case. Brush the lip of pastry with the beaten egg and then place the pastry lid on top. Press down well to seal. Spoon the filling into the cooled pastry case. Brush the lip of pastry with the beaten egg and then place the pastry lid on top. Press down well to seal. Brush more beaten egg over the top of the pie and use the reserved pastry offcuts to decorate. Use whatever shapes you like – we used hearts and stars. Add the cut outs to the top of the pie and egg wash over the top. Brush more beaten egg over the top of the pie and use the reserved pastry offcuts to decorate. Use whatever shapes you like – we used hearts and stars. Add the cut outs to the top of the pie and egg wash over the top. Make a small hole in the top of the pie to allow the steam to escape and put in the oven to cook for 1 hour, or until the pastry is crisp and has turned a dark golden-brown. Make a small hole in the top of the pie to allow the steam to escape and put in the oven to cook for 1 hour, or until the pastry is crisp and has turned a dark golden-brown. To neaten up the edges, use a peeler or a fine grater to scrape away the excess pastry around the top lip. To neaten up the edges, use a peeler or a fine grater to scrape away the excess pastry around the top lip. Release the pie from the tin. You can serve it hot from the oven or leave it to cool completely before chilling in the fridge. Once cold, the pie will cut into neat slices. Release the pie from the tin. You can serve it hot from the oven or leave it to cool completely before chilling in the fridge. Once cold, the pie will cut into neat slices."
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} | 66c44cde1a4636f76261c46871d015731551c0676bc6238fe6ca3a6776adf901 | Venison Dartmouth pie recipe
An average of 4.6 out of 5 stars from 12 ratings A rich and comforting venison pie that’s warming wintry food at its finest. Make the filling and pastry ahead and you can knock this pie out in 45 minutes. Ideal in the run up to Christmas or for the days in between Christmas and New Year. 250g/9oz self-raising flour150g/5½oz shredded suet½ tsp baking powderpinch English mustard powderpinch salt 250g/9oz self-raising flour 150g/5½oz shredded suet ½ tsp baking powder pinch English mustard powder pinch salt 2 tsp black peppercorns1 tsp allspice berries1 blade mace1 stick cinnamon2 tsp coriander seeds1kg/2lb 4oz diced venison1 tbsp plain flour, seasoned with a little salt3 tbsp vegetable oil or beef dripping2 large onions, thinly sliced500ml/18fl oz beef or chicken stock150g/5½oz dried apricots, roughly chopped150g/5½oz dried prunes, roughly chopped100g/3½oz raisins1 orange, zest and juice1 free-range egg, beaten, to glaze1 carrot or parsnip (optional) salt and black pepper 2 tsp black peppercorns 1 tsp allspice berries 1 blade mace 1 stick cinnamon 2 tsp coriander seeds 1kg/2lb 4oz diced venison 1 tbsp plain flour, seasoned with a little salt 3 tbsp vegetable oil or beef dripping 2 large onions, thinly sliced 500ml/18fl oz beef or chicken stock 150g/5½oz dried apricots, roughly chopped 150g/5½oz dried prunes, roughly chopped 100g/3½oz raisins 1 orange, zest and juice 1 free-range egg, beaten, to glaze 1 carrot or parsnip (optional) salt and black pepper Warm red cabbage salad Warm red cabbage salad Warm red cabbage salad Method To make the pastry, place all the ingredients in a bowl and mix well. Add about 125ml/4fl oz very cold water and mix until you have a soft dough. Wrap in cling film and place in the fridge to rest for at least 20 minutes before using.To make the filling, grind the peppercorns, allspice berries, mace, cinnamon and coriander seeds in a spice grinder to a powder.Toss the venison in the seasoned flour. Heat the oil or dripping in a casserole and brown the meat on all sides. Do this in batches if needed. Sprinkle over the spices then add the onions and return all the meat to the pan. Cook, stirring regularly, for another 10 minutes. Add the stock, stir well to scrape up any browned bits from the pan and bring to a simmer. Add the apricots, prunes, raisins and orange zest and juice. Simmer the venison on a very low heat or transfer to a pre-heated low oven (150C/130C Fan/Gas 2) and cook for 1½–2 hours, or until the meat is tender. When tender, season with salt and black pepper, to taste, and leave to cool. Preheat the oven to 200C/180C Fan/Gas 6. Transfer the mixture to a deep pie dish, placing a pie funnel in the centre of the dish. If you don’t have a pie funnel, I sometimes use a peeled carrot or parsnip.Remove the pastry from the fridge and leave at room temperature for 15 minutes before using. Roll out the pastry to a thickness of 5mm and cut a strip to fit around the edge of the pie dish. Brush the edge of the dish with the beaten egg and place the strip around the edge.Brush the pastry strip with egg and drape the remaining pastry over the pie, making a hole for the funnel. Trim the excess pastry and crimp around the sides to seal. Brush all over with egg and bake for 20 minutes, then reduce the oven temperature to 180C/160C Fan/Gas 4 for another 20 minutes. Serve with a warm red cabbage salad or vegetables of your choice. To make the pastry, place all the ingredients in a bowl and mix well. Add about 125ml/4fl oz very cold water and mix until you have a soft dough. Wrap in cling film and place in the fridge to rest for at least 20 minutes before using. To make the pastry, place all the ingredients in a bowl and mix well. Add about 125ml/4fl oz very cold water and mix until you have a soft dough. Wrap in cling film and place in the fridge to rest for at least 20 minutes before using. To make the filling, grind the peppercorns, allspice berries, mace, cinnamon and coriander seeds in a spice grinder to a powder. To make the filling, grind the peppercorns, allspice berries, mace, cinnamon and coriander seeds in a spice grinder to a powder. Toss the venison in the seasoned flour. Heat the oil or dripping in a casserole and brown the meat on all sides. Do this in batches if needed. Sprinkle over the spices then add the onions and return all the meat to the pan. Cook, stirring regularly, for another 10 minutes. Add the stock, stir well to scrape up any browned bits from the pan and bring to a simmer. Toss the venison in the seasoned flour. Heat the oil or dripping in a casserole and brown the meat on all sides. Do this in batches if needed. Sprinkle over the spices then add the onions and return all the meat to the pan. Cook, stirring regularly, for another 10 minutes. Add the stock, stir well to scrape up any browned bits from the pan and bring to a simmer. Add the apricots, prunes, raisins and orange zest and juice. Simmer the venison on a very low heat or transfer to a pre-heated low oven (150C/130C Fan/Gas 2) and cook for 1½–2 hours, or until the meat is tender. When tender, season with salt and black pepper, to taste, and leave to cool. Add the apricots, prunes, raisins and orange zest and juice. Simmer the venison on a very low heat or transfer to a pre-heated low oven (150C/130C Fan/Gas 2) and cook for 1½–2 hours, or until the meat is tender. When tender, season with salt and black pepper, to taste, and leave to cool. Preheat the oven to 200C/180C Fan/Gas 6. Transfer the mixture to a deep pie dish, placing a pie funnel in the centre of the dish. If you don’t have a pie funnel, I sometimes use a peeled carrot or parsnip. Preheat the oven to 200C/180C Fan/Gas 6. Transfer the mixture to a deep pie dish, placing a pie funnel in the centre of the dish. If you don’t have a pie funnel, I sometimes use a peeled carrot or parsnip. Remove the pastry from the fridge and leave at room temperature for 15 minutes before using. Roll out the pastry to a thickness of 5mm and cut a strip to fit around the edge of the pie dish. Brush the edge of the dish with the beaten egg and place the strip around the edge. Remove the pastry from the fridge and leave at room temperature for 15 minutes before using. Roll out the pastry to a thickness of 5mm and cut a strip to fit around the edge of the pie dish. Brush the edge of the dish with the beaten egg and place the strip around the edge. Brush the pastry strip with egg and drape the remaining pastry over the pie, making a hole for the funnel. Trim the excess pastry and crimp around the sides to seal. Brush all over with egg and bake for 20 minutes, then reduce the oven temperature to 180C/160C Fan/Gas 4 for another 20 minutes. Serve with a warm red cabbage salad or vegetables of your choice. Brush the pastry strip with egg and drape the remaining pastry over the pie, making a hole for the funnel. Trim the excess pastry and crimp around the sides to seal. Brush all over with egg and bake for 20 minutes, then reduce the oven temperature to 180C/160C Fan/Gas 4 for another 20 minutes. Serve with a warm red cabbage salad or vegetables of your choice. | {
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"title": "Venison Dartmouth pie recipe",
"content": "An average of 4.6 out of 5 stars from 12 ratings A rich and comforting venison pie that’s warming wintry food at its finest. Make the filling and pastry ahead and you can knock this pie out in 45 minutes. Ideal in the run up to Christmas or for the days in between Christmas and New Year. 250g/9oz self-raising flour150g/5½oz shredded suet½ tsp baking powderpinch English mustard powderpinch salt 250g/9oz self-raising flour 150g/5½oz shredded suet ½ tsp baking powder pinch English mustard powder pinch salt 2 tsp black peppercorns1 tsp allspice berries1 blade mace1 stick cinnamon2 tsp coriander seeds1kg/2lb 4oz diced venison1 tbsp plain flour, seasoned with a little salt3 tbsp vegetable oil or beef dripping2 large onions, thinly sliced500ml/18fl oz beef or chicken stock150g/5½oz dried apricots, roughly chopped150g/5½oz dried prunes, roughly chopped100g/3½oz raisins1 orange, zest and juice1 free-range egg, beaten, to glaze1 carrot or parsnip (optional) salt and black pepper 2 tsp black peppercorns 1 tsp allspice berries 1 blade mace 1 stick cinnamon 2 tsp coriander seeds 1kg/2lb 4oz diced venison 1 tbsp plain flour, seasoned with a little salt 3 tbsp vegetable oil or beef dripping 2 large onions, thinly sliced 500ml/18fl oz beef or chicken stock 150g/5½oz dried apricots, roughly chopped 150g/5½oz dried prunes, roughly chopped 100g/3½oz raisins 1 orange, zest and juice 1 free-range egg, beaten, to glaze 1 carrot or parsnip (optional) salt and black pepper Warm red cabbage salad Warm red cabbage salad Warm red cabbage salad Method To make the pastry, place all the ingredients in a bowl and mix well. Add about 125ml/4fl oz very cold water and mix until you have a soft dough. Wrap in cling film and place in the fridge to rest for at least 20 minutes before using.To make the filling, grind the peppercorns, allspice berries, mace, cinnamon and coriander seeds in a spice grinder to a powder.Toss the venison in the seasoned flour. Heat the oil or dripping in a casserole and brown the meat on all sides. Do this in batches if needed. Sprinkle over the spices then add the onions and return all the meat to the pan. Cook, stirring regularly, for another 10 minutes. Add the stock, stir well to scrape up any browned bits from the pan and bring to a simmer. Add the apricots, prunes, raisins and orange zest and juice. Simmer the venison on a very low heat or transfer to a pre-heated low oven (150C/130C Fan/Gas 2) and cook for 1½–2 hours, or until the meat is tender. When tender, season with salt and black pepper, to taste, and leave to cool. Preheat the oven to 200C/180C Fan/Gas 6. Transfer the mixture to a deep pie dish, placing a pie funnel in the centre of the dish. If you don’t have a pie funnel, I sometimes use a peeled carrot or parsnip.Remove the pastry from the fridge and leave at room temperature for 15 minutes before using. Roll out the pastry to a thickness of 5mm and cut a strip to fit around the edge of the pie dish. Brush the edge of the dish with the beaten egg and place the strip around the edge.Brush the pastry strip with egg and drape the remaining pastry over the pie, making a hole for the funnel. Trim the excess pastry and crimp around the sides to seal. Brush all over with egg and bake for 20 minutes, then reduce the oven temperature to 180C/160C Fan/Gas 4 for another 20 minutes. Serve with a warm red cabbage salad or vegetables of your choice. To make the pastry, place all the ingredients in a bowl and mix well. Add about 125ml/4fl oz very cold water and mix until you have a soft dough. Wrap in cling film and place in the fridge to rest for at least 20 minutes before using. To make the pastry, place all the ingredients in a bowl and mix well. Add about 125ml/4fl oz very cold water and mix until you have a soft dough. Wrap in cling film and place in the fridge to rest for at least 20 minutes before using. To make the filling, grind the peppercorns, allspice berries, mace, cinnamon and coriander seeds in a spice grinder to a powder. To make the filling, grind the peppercorns, allspice berries, mace, cinnamon and coriander seeds in a spice grinder to a powder. Toss the venison in the seasoned flour. Heat the oil or dripping in a casserole and brown the meat on all sides. Do this in batches if needed. Sprinkle over the spices then add the onions and return all the meat to the pan. Cook, stirring regularly, for another 10 minutes. Add the stock, stir well to scrape up any browned bits from the pan and bring to a simmer. Toss the venison in the seasoned flour. Heat the oil or dripping in a casserole and brown the meat on all sides. Do this in batches if needed. Sprinkle over the spices then add the onions and return all the meat to the pan. Cook, stirring regularly, for another 10 minutes. Add the stock, stir well to scrape up any browned bits from the pan and bring to a simmer. Add the apricots, prunes, raisins and orange zest and juice. Simmer the venison on a very low heat or transfer to a pre-heated low oven (150C/130C Fan/Gas 2) and cook for 1½–2 hours, or until the meat is tender. When tender, season with salt and black pepper, to taste, and leave to cool. Add the apricots, prunes, raisins and orange zest and juice. Simmer the venison on a very low heat or transfer to a pre-heated low oven (150C/130C Fan/Gas 2) and cook for 1½–2 hours, or until the meat is tender. When tender, season with salt and black pepper, to taste, and leave to cool. Preheat the oven to 200C/180C Fan/Gas 6. Transfer the mixture to a deep pie dish, placing a pie funnel in the centre of the dish. If you don’t have a pie funnel, I sometimes use a peeled carrot or parsnip. Preheat the oven to 200C/180C Fan/Gas 6. Transfer the mixture to a deep pie dish, placing a pie funnel in the centre of the dish. If you don’t have a pie funnel, I sometimes use a peeled carrot or parsnip. Remove the pastry from the fridge and leave at room temperature for 15 minutes before using. Roll out the pastry to a thickness of 5mm and cut a strip to fit around the edge of the pie dish. Brush the edge of the dish with the beaten egg and place the strip around the edge. Remove the pastry from the fridge and leave at room temperature for 15 minutes before using. Roll out the pastry to a thickness of 5mm and cut a strip to fit around the edge of the pie dish. Brush the edge of the dish with the beaten egg and place the strip around the edge. Brush the pastry strip with egg and drape the remaining pastry over the pie, making a hole for the funnel. Trim the excess pastry and crimp around the sides to seal. Brush all over with egg and bake for 20 minutes, then reduce the oven temperature to 180C/160C Fan/Gas 4 for another 20 minutes. Serve with a warm red cabbage salad or vegetables of your choice. Brush the pastry strip with egg and drape the remaining pastry over the pie, making a hole for the funnel. Trim the excess pastry and crimp around the sides to seal. Brush all over with egg and bake for 20 minutes, then reduce the oven temperature to 180C/160C Fan/Gas 4 for another 20 minutes. Serve with a warm red cabbage salad or vegetables of your choice."
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} | fa0b0ae9686736d5c203f9cbb1adc86036b68ed5e77ae52fe0bca610cc19f1d5 | Cheese and onion pie recipe
For the pastry, pulse the flour, baking powder, salt, butter and egg yolk in a food processor until the mixture resembles breadcrumbs. Add the grated parmesan and stir until well combined.Gradually add the water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough. (You may not need to use all of the water.) Roll the dough into a ball, then wrap it in cling film and chill in the fridge for an hour. Meanwhile, for the filling, bring a saucepan of salted water to the boil. Add the potato pieces to the pan and cook for 10-15 minutes, or until tender, then drain well and set aside. Bring a separate large saucepan of water to the boil, add the sliced onions and cook for 2-3 minutes, or until softened. Drain well and return the cooked onions to the saucepan.Sprinkle the onions with the flour and stir well to coat. Add the milk and cream and heat the mixture over a medium heat for 3-4 minutes, stirring continuously, until the liquid is smooth and has thickened slightly. Add the cooked potato pieces, grated cheese, mustard and cayenne pepper and stir well. Season to taste with salt and freshly ground black pepper, stir well, then set the filling mixture aside.Preheat the oven to 180C/350F/Gas 4. Grease a deep 20cm/8in pie tin with butter. Add a small amount of flour, turn the tin to coat the base and sides of the tin, then shake out any excess. When the pastry has chilled, roll out two thirds of it onto a clean, floured work surface, until it is almost twice as wide as the diameter of the pie tin. Using the rolling pin, lift the pastry and lay it over the pie tin to line the base and sides. Gently press the pastry into the corners of the tin, trimming off any excess, then prick the base of the pastry case several times with a fork. Cover the pastry with a sheet of greaseproof paper and fill it with rice or dried beans. Bake in the oven for 10-15 minutes, or until the pastry is pale golden-brown. Remove from the oven, discard the beans and greaseproof paper and set the pastry aside to cool. When cool, pour the pie filling into the pastry case.Roll the remaining one third of the pastry out onto a clean, floured work surface until it is slightly larger than the diameter of the pie tin. Brush the rim of the cooked pastry case with some of the beaten egg and place the pastry lid on top of the pie. Trim off any excess pastry. Seal the pastry lid to the pastry case by crimping the edges of the pastry lid with a fork.With a knife, make two small holes in the centre of the pastry lid to allow steam to escape. Brush the pastry lid with the remaining beaten egg, then transfer to the oven and bake for 25-30 mins, or until golden-brown. For the pastry, pulse the flour, baking powder, salt, butter and egg yolk in a food processor until the mixture resembles breadcrumbs. Add the grated parmesan and stir until well combined. For the pastry, pulse the flour, baking powder, salt, butter and egg yolk in a food processor until the mixture resembles breadcrumbs. Add the grated parmesan and stir until well combined. Gradually add the water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough. (You may not need to use all of the water.) Roll the dough into a ball, then wrap it in cling film and chill in the fridge for an hour. Gradually add the water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough. (You may not need to use all of the water.) Roll the dough into a ball, then wrap it in cling film and chill in the fridge for an hour. Meanwhile, for the filling, bring a saucepan of salted water to the boil. Add the potato pieces to the pan and cook for 10-15 minutes, or until tender, then drain well and set aside. Meanwhile, for the filling, bring a saucepan of salted water to the boil. Add the potato pieces to the pan and cook for 10-15 minutes, or until tender, then drain well and set aside. Bring a separate large saucepan of water to the boil, add the sliced onions and cook for 2-3 minutes, or until softened. Drain well and return the cooked onions to the saucepan. Bring a separate large saucepan of water to the boil, add the sliced onions and cook for 2-3 minutes, or until softened. Drain well and return the cooked onions to the saucepan. Sprinkle the onions with the flour and stir well to coat. Add the milk and cream and heat the mixture over a medium heat for 3-4 minutes, stirring continuously, until the liquid is smooth and has thickened slightly. Add the cooked potato pieces, grated cheese, mustard and cayenne pepper and stir well. Season to taste with salt and freshly ground black pepper, stir well, then set the filling mixture aside. Sprinkle the onions with the flour and stir well to coat. Add the milk and cream and heat the mixture over a medium heat for 3-4 minutes, stirring continuously, until the liquid is smooth and has thickened slightly. Add the cooked potato pieces, grated cheese, mustard and cayenne pepper and stir well. Season to taste with salt and freshly ground black pepper, stir well, then set the filling mixture aside. Preheat the oven to 180C/350F/Gas 4. Grease a deep 20cm/8in pie tin with butter. Add a small amount of flour, turn the tin to coat the base and sides of the tin, then shake out any excess. Preheat the oven to 180C/350F/Gas 4. Grease a deep 20cm/8in pie tin with butter. Add a small amount of flour, turn the tin to coat the base and sides of the tin, then shake out any excess. When the pastry has chilled, roll out two thirds of it onto a clean, floured work surface, until it is almost twice as wide as the diameter of the pie tin. Using the rolling pin, lift the pastry and lay it over the pie tin to line the base and sides. Gently press the pastry into the corners of the tin, trimming off any excess, then prick the base of the pastry case several times with a fork. When the pastry has chilled, roll out two thirds of it onto a clean, floured work surface, until it is almost twice as wide as the diameter of the pie tin. Using the rolling pin, lift the pastry and lay it over the pie tin to line the base and sides. Gently press the pastry into the corners of the tin, trimming off any excess, then prick the base of the pastry case several times with a fork. Cover the pastry with a sheet of greaseproof paper and fill it with rice or dried beans. Bake in the oven for 10-15 minutes, or until the pastry is pale golden-brown. Remove from the oven, discard the beans and greaseproof paper and set the pastry aside to cool. When cool, pour the pie filling into the pastry case. Cover the pastry with a sheet of greaseproof paper and fill it with rice or dried beans. Bake in the oven for 10-15 minutes, or until the pastry is pale golden-brown. Remove from the oven, discard the beans and greaseproof paper and set the pastry aside to cool. When cool, pour the pie filling into the pastry case. Roll the remaining one third of the pastry out onto a clean, floured work surface until it is slightly larger than the diameter of the pie tin. Brush the rim of the cooked pastry case with some of the beaten egg and place the pastry lid on top of the pie. Trim off any excess pastry. Seal the pastry lid to the pastry case by crimping the edges of the pastry lid with a fork. Roll the remaining one third of the pastry out onto a clean, floured work surface until it is slightly larger than the diameter of the pie tin. Brush the rim of the cooked pastry case with some of the beaten egg and place the pastry lid on top of the pie. Trim off any excess pastry. Seal the pastry lid to the pastry case by crimping the edges of the pastry lid with a fork. With a knife, make two small holes in the centre of the pastry lid to allow steam to escape. Brush the pastry lid with the remaining beaten egg, then transfer to the oven and bake for 25-30 mins, or until golden-brown. With a knife, make two small holes in the centre of the pastry lid to allow steam to escape. Brush the pastry lid with the remaining beaten egg, then transfer to the oven and bake for 25-30 mins, or until golden-brown. | {
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"title": "Cheese and onion pie recipe",
"content": "For the pastry, pulse the flour, baking powder, salt, butter and egg yolk in a food processor until the mixture resembles breadcrumbs. Add the grated parmesan and stir until well combined.Gradually add the water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough. (You may not need to use all of the water.) Roll the dough into a ball, then wrap it in cling film and chill in the fridge for an hour. Meanwhile, for the filling, bring a saucepan of salted water to the boil. Add the potato pieces to the pan and cook for 10-15 minutes, or until tender, then drain well and set aside. Bring a separate large saucepan of water to the boil, add the sliced onions and cook for 2-3 minutes, or until softened. Drain well and return the cooked onions to the saucepan.Sprinkle the onions with the flour and stir well to coat. Add the milk and cream and heat the mixture over a medium heat for 3-4 minutes, stirring continuously, until the liquid is smooth and has thickened slightly. Add the cooked potato pieces, grated cheese, mustard and cayenne pepper and stir well. Season to taste with salt and freshly ground black pepper, stir well, then set the filling mixture aside.Preheat the oven to 180C/350F/Gas 4. Grease a deep 20cm/8in pie tin with butter. Add a small amount of flour, turn the tin to coat the base and sides of the tin, then shake out any excess. When the pastry has chilled, roll out two thirds of it onto a clean, floured work surface, until it is almost twice as wide as the diameter of the pie tin. Using the rolling pin, lift the pastry and lay it over the pie tin to line the base and sides. Gently press the pastry into the corners of the tin, trimming off any excess, then prick the base of the pastry case several times with a fork. Cover the pastry with a sheet of greaseproof paper and fill it with rice or dried beans. Bake in the oven for 10-15 minutes, or until the pastry is pale golden-brown. Remove from the oven, discard the beans and greaseproof paper and set the pastry aside to cool. When cool, pour the pie filling into the pastry case.Roll the remaining one third of the pastry out onto a clean, floured work surface until it is slightly larger than the diameter of the pie tin. Brush the rim of the cooked pastry case with some of the beaten egg and place the pastry lid on top of the pie. Trim off any excess pastry. Seal the pastry lid to the pastry case by crimping the edges of the pastry lid with a fork.With a knife, make two small holes in the centre of the pastry lid to allow steam to escape. Brush the pastry lid with the remaining beaten egg, then transfer to the oven and bake for 25-30 mins, or until golden-brown. For the pastry, pulse the flour, baking powder, salt, butter and egg yolk in a food processor until the mixture resembles breadcrumbs. Add the grated parmesan and stir until well combined. For the pastry, pulse the flour, baking powder, salt, butter and egg yolk in a food processor until the mixture resembles breadcrumbs. Add the grated parmesan and stir until well combined. Gradually add the water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough. (You may not need to use all of the water.) Roll the dough into a ball, then wrap it in cling film and chill in the fridge for an hour. Gradually add the water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough. (You may not need to use all of the water.) Roll the dough into a ball, then wrap it in cling film and chill in the fridge for an hour. Meanwhile, for the filling, bring a saucepan of salted water to the boil. Add the potato pieces to the pan and cook for 10-15 minutes, or until tender, then drain well and set aside. Meanwhile, for the filling, bring a saucepan of salted water to the boil. Add the potato pieces to the pan and cook for 10-15 minutes, or until tender, then drain well and set aside. Bring a separate large saucepan of water to the boil, add the sliced onions and cook for 2-3 minutes, or until softened. Drain well and return the cooked onions to the saucepan. Bring a separate large saucepan of water to the boil, add the sliced onions and cook for 2-3 minutes, or until softened. Drain well and return the cooked onions to the saucepan. Sprinkle the onions with the flour and stir well to coat. Add the milk and cream and heat the mixture over a medium heat for 3-4 minutes, stirring continuously, until the liquid is smooth and has thickened slightly. Add the cooked potato pieces, grated cheese, mustard and cayenne pepper and stir well. Season to taste with salt and freshly ground black pepper, stir well, then set the filling mixture aside. Sprinkle the onions with the flour and stir well to coat. Add the milk and cream and heat the mixture over a medium heat for 3-4 minutes, stirring continuously, until the liquid is smooth and has thickened slightly. Add the cooked potato pieces, grated cheese, mustard and cayenne pepper and stir well. Season to taste with salt and freshly ground black pepper, stir well, then set the filling mixture aside. Preheat the oven to 180C/350F/Gas 4. Grease a deep 20cm/8in pie tin with butter. Add a small amount of flour, turn the tin to coat the base and sides of the tin, then shake out any excess. Preheat the oven to 180C/350F/Gas 4. Grease a deep 20cm/8in pie tin with butter. Add a small amount of flour, turn the tin to coat the base and sides of the tin, then shake out any excess. When the pastry has chilled, roll out two thirds of it onto a clean, floured work surface, until it is almost twice as wide as the diameter of the pie tin. Using the rolling pin, lift the pastry and lay it over the pie tin to line the base and sides. Gently press the pastry into the corners of the tin, trimming off any excess, then prick the base of the pastry case several times with a fork. When the pastry has chilled, roll out two thirds of it onto a clean, floured work surface, until it is almost twice as wide as the diameter of the pie tin. Using the rolling pin, lift the pastry and lay it over the pie tin to line the base and sides. Gently press the pastry into the corners of the tin, trimming off any excess, then prick the base of the pastry case several times with a fork. Cover the pastry with a sheet of greaseproof paper and fill it with rice or dried beans. Bake in the oven for 10-15 minutes, or until the pastry is pale golden-brown. Remove from the oven, discard the beans and greaseproof paper and set the pastry aside to cool. When cool, pour the pie filling into the pastry case. Cover the pastry with a sheet of greaseproof paper and fill it with rice or dried beans. Bake in the oven for 10-15 minutes, or until the pastry is pale golden-brown. Remove from the oven, discard the beans and greaseproof paper and set the pastry aside to cool. When cool, pour the pie filling into the pastry case. Roll the remaining one third of the pastry out onto a clean, floured work surface until it is slightly larger than the diameter of the pie tin. Brush the rim of the cooked pastry case with some of the beaten egg and place the pastry lid on top of the pie. Trim off any excess pastry. Seal the pastry lid to the pastry case by crimping the edges of the pastry lid with a fork. Roll the remaining one third of the pastry out onto a clean, floured work surface until it is slightly larger than the diameter of the pie tin. Brush the rim of the cooked pastry case with some of the beaten egg and place the pastry lid on top of the pie. Trim off any excess pastry. Seal the pastry lid to the pastry case by crimping the edges of the pastry lid with a fork. With a knife, make two small holes in the centre of the pastry lid to allow steam to escape. Brush the pastry lid with the remaining beaten egg, then transfer to the oven and bake for 25-30 mins, or until golden-brown. With a knife, make two small holes in the centre of the pastry lid to allow steam to escape. Brush the pastry lid with the remaining beaten egg, then transfer to the oven and bake for 25-30 mins, or until golden-brown."
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} | a0b3918887ccad91e0ca0a7a6ca1dde3417e468912999032cebe262b373cc82e | Old-fashioned sweet mince pies recipe
For the mincemeat, cut the boiled, cooled lemon in half and discard the pips. Blend the lemon, raisins, sultanas, chopped apple, mixed fruit and mixed peel in a food processor to a paste.Transfer the lemon mixture to a large mixing bowl and add the suet, muscavado sugar, currants, cinnamon, nutmeg, mixed spice, ground ginger, brandy and sherry. Mix together until well combined, then set aside overnight. For the orange pastry, grease one large or two small muffin tins with butter. (You will need a tin with 15-18 wells.)Blend the flour, baking powder, butter and sugar in a food processor until the mixture resembles breadcrumbs. Add the orange zest and blend until well combined, then gradually add the orange juice, blending continuously, until the mixture comes together as a dough. (You may need to a little extra cold water.)Turn out the dough onto a lightly floured work surface, knead lightly until smooth, then wrap in cling film and chill in the fridge for an hour.Preheat the oven to 200C/400F/Gas 6. Cut the chilled pastry in half. Roll out one half of the pastry onto a lightly floured work surface to a ½cm/¼in thickness. Using a 7cm/2½in pastry cutter, cut out 15-18 discs (as the mixture allows) and place one into each of the muffin tin wells.Spoon a tablespoon of the mincemeat mixture into each of the mince pie cases and brush the rim of each pastry case with a little beaten egg.Roll out the remaining pastry onto a lightly floured work surface to a ½cm/¼in thickness. Using a 5cm/2in pastry cutter, cut out 15-18 discs and place one on top of each mince pie. Press together the edges of the pastry to seal.Brush the remaining beaten egg over the tops of the mince pies. Using a knife, make a small steam hole in the top of each pie. Transfer the mince pies to the oven and bake for 20-25 minutes, or until pale golden-brown.Serve warm or cold with whipped cream, brandy butter or ice cream. For the mincemeat, cut the boiled, cooled lemon in half and discard the pips. For the mincemeat, cut the boiled, cooled lemon in half and discard the pips. Blend the lemon, raisins, sultanas, chopped apple, mixed fruit and mixed peel in a food processor to a paste. Blend the lemon, raisins, sultanas, chopped apple, mixed fruit and mixed peel in a food processor to a paste. Transfer the lemon mixture to a large mixing bowl and add the suet, muscavado sugar, currants, cinnamon, nutmeg, mixed spice, ground ginger, brandy and sherry. Mix together until well combined, then set aside overnight. Transfer the lemon mixture to a large mixing bowl and add the suet, muscavado sugar, currants, cinnamon, nutmeg, mixed spice, ground ginger, brandy and sherry. Mix together until well combined, then set aside overnight. For the orange pastry, grease one large or two small muffin tins with butter. (You will need a tin with 15-18 wells.) For the orange pastry, grease one large or two small muffin tins with butter. (You will need a tin with 15-18 wells.) Blend the flour, baking powder, butter and sugar in a food processor until the mixture resembles breadcrumbs. Blend the flour, baking powder, butter and sugar in a food processor until the mixture resembles breadcrumbs. Add the orange zest and blend until well combined, then gradually add the orange juice, blending continuously, until the mixture comes together as a dough. (You may need to a little extra cold water.) Add the orange zest and blend until well combined, then gradually add the orange juice, blending continuously, until the mixture comes together as a dough. (You may need to a little extra cold water.) Turn out the dough onto a lightly floured work surface, knead lightly until smooth, then wrap in cling film and chill in the fridge for an hour. Turn out the dough onto a lightly floured work surface, knead lightly until smooth, then wrap in cling film and chill in the fridge for an hour. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Cut the chilled pastry in half. Roll out one half of the pastry onto a lightly floured work surface to a ½cm/¼in thickness. Using a 7cm/2½in pastry cutter, cut out 15-18 discs (as the mixture allows) and place one into each of the muffin tin wells. Cut the chilled pastry in half. Roll out one half of the pastry onto a lightly floured work surface to a ½cm/¼in thickness. Using a 7cm/2½in pastry cutter, cut out 15-18 discs (as the mixture allows) and place one into each of the muffin tin wells. Spoon a tablespoon of the mincemeat mixture into each of the mince pie cases and brush the rim of each pastry case with a little beaten egg. Spoon a tablespoon of the mincemeat mixture into each of the mince pie cases and brush the rim of each pastry case with a little beaten egg. Roll out the remaining pastry onto a lightly floured work surface to a ½cm/¼in thickness. Using a 5cm/2in pastry cutter, cut out 15-18 discs and place one on top of each mince pie. Press together the edges of the pastry to seal. Roll out the remaining pastry onto a lightly floured work surface to a ½cm/¼in thickness. Using a 5cm/2in pastry cutter, cut out 15-18 discs and place one on top of each mince pie. Press together the edges of the pastry to seal. Brush the remaining beaten egg over the tops of the mince pies. Using a knife, make a small steam hole in the top of each pie. Brush the remaining beaten egg over the tops of the mince pies. Using a knife, make a small steam hole in the top of each pie. Transfer the mince pies to the oven and bake for 20-25 minutes, or until pale golden-brown. Transfer the mince pies to the oven and bake for 20-25 minutes, or until pale golden-brown. Serve warm or cold with whipped cream, brandy butter or ice cream. Serve warm or cold with whipped cream, brandy butter or ice cream. | {
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"title": "Old-fashioned sweet mince pies recipe",
"content": "For the mincemeat, cut the boiled, cooled lemon in half and discard the pips. Blend the lemon, raisins, sultanas, chopped apple, mixed fruit and mixed peel in a food processor to a paste.Transfer the lemon mixture to a large mixing bowl and add the suet, muscavado sugar, currants, cinnamon, nutmeg, mixed spice, ground ginger, brandy and sherry. Mix together until well combined, then set aside overnight. For the orange pastry, grease one large or two small muffin tins with butter. (You will need a tin with 15-18 wells.)Blend the flour, baking powder, butter and sugar in a food processor until the mixture resembles breadcrumbs. Add the orange zest and blend until well combined, then gradually add the orange juice, blending continuously, until the mixture comes together as a dough. (You may need to a little extra cold water.)Turn out the dough onto a lightly floured work surface, knead lightly until smooth, then wrap in cling film and chill in the fridge for an hour.Preheat the oven to 200C/400F/Gas 6. Cut the chilled pastry in half. Roll out one half of the pastry onto a lightly floured work surface to a ½cm/¼in thickness. Using a 7cm/2½in pastry cutter, cut out 15-18 discs (as the mixture allows) and place one into each of the muffin tin wells.Spoon a tablespoon of the mincemeat mixture into each of the mince pie cases and brush the rim of each pastry case with a little beaten egg.Roll out the remaining pastry onto a lightly floured work surface to a ½cm/¼in thickness. Using a 5cm/2in pastry cutter, cut out 15-18 discs and place one on top of each mince pie. Press together the edges of the pastry to seal.Brush the remaining beaten egg over the tops of the mince pies. Using a knife, make a small steam hole in the top of each pie. Transfer the mince pies to the oven and bake for 20-25 minutes, or until pale golden-brown.Serve warm or cold with whipped cream, brandy butter or ice cream. For the mincemeat, cut the boiled, cooled lemon in half and discard the pips. For the mincemeat, cut the boiled, cooled lemon in half and discard the pips. Blend the lemon, raisins, sultanas, chopped apple, mixed fruit and mixed peel in a food processor to a paste. Blend the lemon, raisins, sultanas, chopped apple, mixed fruit and mixed peel in a food processor to a paste. Transfer the lemon mixture to a large mixing bowl and add the suet, muscavado sugar, currants, cinnamon, nutmeg, mixed spice, ground ginger, brandy and sherry. Mix together until well combined, then set aside overnight. Transfer the lemon mixture to a large mixing bowl and add the suet, muscavado sugar, currants, cinnamon, nutmeg, mixed spice, ground ginger, brandy and sherry. Mix together until well combined, then set aside overnight. For the orange pastry, grease one large or two small muffin tins with butter. (You will need a tin with 15-18 wells.) For the orange pastry, grease one large or two small muffin tins with butter. (You will need a tin with 15-18 wells.) Blend the flour, baking powder, butter and sugar in a food processor until the mixture resembles breadcrumbs. Blend the flour, baking powder, butter and sugar in a food processor until the mixture resembles breadcrumbs. Add the orange zest and blend until well combined, then gradually add the orange juice, blending continuously, until the mixture comes together as a dough. (You may need to a little extra cold water.) Add the orange zest and blend until well combined, then gradually add the orange juice, blending continuously, until the mixture comes together as a dough. (You may need to a little extra cold water.) Turn out the dough onto a lightly floured work surface, knead lightly until smooth, then wrap in cling film and chill in the fridge for an hour. Turn out the dough onto a lightly floured work surface, knead lightly until smooth, then wrap in cling film and chill in the fridge for an hour. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Cut the chilled pastry in half. Roll out one half of the pastry onto a lightly floured work surface to a ½cm/¼in thickness. Using a 7cm/2½in pastry cutter, cut out 15-18 discs (as the mixture allows) and place one into each of the muffin tin wells. Cut the chilled pastry in half. Roll out one half of the pastry onto a lightly floured work surface to a ½cm/¼in thickness. Using a 7cm/2½in pastry cutter, cut out 15-18 discs (as the mixture allows) and place one into each of the muffin tin wells. Spoon a tablespoon of the mincemeat mixture into each of the mince pie cases and brush the rim of each pastry case with a little beaten egg. Spoon a tablespoon of the mincemeat mixture into each of the mince pie cases and brush the rim of each pastry case with a little beaten egg. Roll out the remaining pastry onto a lightly floured work surface to a ½cm/¼in thickness. Using a 5cm/2in pastry cutter, cut out 15-18 discs and place one on top of each mince pie. Press together the edges of the pastry to seal. Roll out the remaining pastry onto a lightly floured work surface to a ½cm/¼in thickness. Using a 5cm/2in pastry cutter, cut out 15-18 discs and place one on top of each mince pie. Press together the edges of the pastry to seal. Brush the remaining beaten egg over the tops of the mince pies. Using a knife, make a small steam hole in the top of each pie. Brush the remaining beaten egg over the tops of the mince pies. Using a knife, make a small steam hole in the top of each pie. Transfer the mince pies to the oven and bake for 20-25 minutes, or until pale golden-brown. Transfer the mince pies to the oven and bake for 20-25 minutes, or until pale golden-brown. Serve warm or cold with whipped cream, brandy butter or ice cream. Serve warm or cold with whipped cream, brandy butter or ice cream."
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} | 7badf3e1464ce5a31202541669bf2c00ce342b8e7b43b9c3eec5af16da6615f8 | Steak pie recipe
An average of 4.3 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/steakpie_85721_16x9.jpg Everyone needs a good homemade steak pie once in a while. Make it easy using ready-made shortcrust pastry. 900g/2lb braising steak, cut into cubesplain flour, seasoned with salt and freshly ground black pepper, for dusting1 tbsp olive oil2 onions, sliced1 tbsp chopped fresh parsley1 tbsp chopped fresh thymesalt and freshly ground black pepper570ml/1 pint hot beef stock225g/8oz ready-rolled shortcrust pastry1 free-range egg, beaten 900g/2lb braising steak, cut into cubes plain flour, seasoned with salt and freshly ground black pepper, for dusting 1 tbsp olive oil 2 onions, sliced 1 tbsp chopped fresh parsley 1 tbsp chopped fresh thyme salt and freshly ground black pepper 570ml/1 pint hot beef stock 225g/8oz ready-rolled shortcrust pastry 1 free-range egg, beaten Method Dust the cubed steak with the seasoned flourHeat the oil in a large heavy-bottomed pan and fry the meat, stirring frequently, until browned on all sides.Add the sliced onions, herbs, salt and freshly ground black pepper and the stock and bring to the boil.Reduce the heat and simmer gently for an hour and a half.Preheat the oven to 190C/375F/Gas 5.Transfer the filling mixture to an ovenproof dish. Line the rim of the dish with a thin strip of pastry. Dampen the pastry rim by brushing with beaten egg. Cut a piece of pastry to fit across the top of the dish and place on top of the dish, pressing the edges together to seal. Decorate with pastry trimmings, make a steam hole in the centre of the pie by slashing with a sharp knife, then brush with more beaten egg.Transfer to the oven and cook for 1-1½ hours. If the pastry gets too brown, cover it with foil. Serve hot. Dust the cubed steak with the seasoned flour Dust the cubed steak with the seasoned flour Heat the oil in a large heavy-bottomed pan and fry the meat, stirring frequently, until browned on all sides. Heat the oil in a large heavy-bottomed pan and fry the meat, stirring frequently, until browned on all sides. Add the sliced onions, herbs, salt and freshly ground black pepper and the stock and bring to the boil. Add the sliced onions, herbs, salt and freshly ground black pepper and the stock and bring to the boil. Reduce the heat and simmer gently for an hour and a half. Reduce the heat and simmer gently for an hour and a half. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. Transfer the filling mixture to an ovenproof dish. Line the rim of the dish with a thin strip of pastry. Dampen the pastry rim by brushing with beaten egg. Cut a piece of pastry to fit across the top of the dish and place on top of the dish, pressing the edges together to seal. Decorate with pastry trimmings, make a steam hole in the centre of the pie by slashing with a sharp knife, then brush with more beaten egg. Transfer the filling mixture to an ovenproof dish. Line the rim of the dish with a thin strip of pastry. Dampen the pastry rim by brushing with beaten egg. Cut a piece of pastry to fit across the top of the dish and place on top of the dish, pressing the edges together to seal. Decorate with pastry trimmings, make a steam hole in the centre of the pie by slashing with a sharp knife, then brush with more beaten egg. Transfer to the oven and cook for 1-1½ hours. If the pastry gets too brown, cover it with foil. Serve hot. Transfer to the oven and cook for 1-1½ hours. If the pastry gets too brown, cover it with foil. Serve hot. | {
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"title": "Steak pie recipe",
"content": "An average of 4.3 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/steakpie_85721_16x9.jpg Everyone needs a good homemade steak pie once in a while. Make it easy using ready-made shortcrust pastry. 900g/2lb braising steak, cut into cubesplain flour, seasoned with salt and freshly ground black pepper, for dusting1 tbsp olive oil2 onions, sliced1 tbsp chopped fresh parsley1 tbsp chopped fresh thymesalt and freshly ground black pepper570ml/1 pint hot beef stock225g/8oz ready-rolled shortcrust pastry1 free-range egg, beaten 900g/2lb braising steak, cut into cubes plain flour, seasoned with salt and freshly ground black pepper, for dusting 1 tbsp olive oil 2 onions, sliced 1 tbsp chopped fresh parsley 1 tbsp chopped fresh thyme salt and freshly ground black pepper 570ml/1 pint hot beef stock 225g/8oz ready-rolled shortcrust pastry 1 free-range egg, beaten Method Dust the cubed steak with the seasoned flourHeat the oil in a large heavy-bottomed pan and fry the meat, stirring frequently, until browned on all sides.Add the sliced onions, herbs, salt and freshly ground black pepper and the stock and bring to the boil.Reduce the heat and simmer gently for an hour and a half.Preheat the oven to 190C/375F/Gas 5.Transfer the filling mixture to an ovenproof dish. Line the rim of the dish with a thin strip of pastry. Dampen the pastry rim by brushing with beaten egg. Cut a piece of pastry to fit across the top of the dish and place on top of the dish, pressing the edges together to seal. Decorate with pastry trimmings, make a steam hole in the centre of the pie by slashing with a sharp knife, then brush with more beaten egg.Transfer to the oven and cook for 1-1½ hours. If the pastry gets too brown, cover it with foil. Serve hot. Dust the cubed steak with the seasoned flour Dust the cubed steak with the seasoned flour Heat the oil in a large heavy-bottomed pan and fry the meat, stirring frequently, until browned on all sides. Heat the oil in a large heavy-bottomed pan and fry the meat, stirring frequently, until browned on all sides. Add the sliced onions, herbs, salt and freshly ground black pepper and the stock and bring to the boil. Add the sliced onions, herbs, salt and freshly ground black pepper and the stock and bring to the boil. Reduce the heat and simmer gently for an hour and a half. Reduce the heat and simmer gently for an hour and a half. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. Transfer the filling mixture to an ovenproof dish. Line the rim of the dish with a thin strip of pastry. Dampen the pastry rim by brushing with beaten egg. Cut a piece of pastry to fit across the top of the dish and place on top of the dish, pressing the edges together to seal. Decorate with pastry trimmings, make a steam hole in the centre of the pie by slashing with a sharp knife, then brush with more beaten egg. Transfer the filling mixture to an ovenproof dish. Line the rim of the dish with a thin strip of pastry. Dampen the pastry rim by brushing with beaten egg. Cut a piece of pastry to fit across the top of the dish and place on top of the dish, pressing the edges together to seal. Decorate with pastry trimmings, make a steam hole in the centre of the pie by slashing with a sharp knife, then brush with more beaten egg. Transfer to the oven and cook for 1-1½ hours. If the pastry gets too brown, cover it with foil. Serve hot. Transfer to the oven and cook for 1-1½ hours. If the pastry gets too brown, cover it with foil. Serve hot."
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} | 3cfee9117d81e78ab3e4f39e599e9116d1bdcb67c6f63c7e99a2990517f269bc | Game pie recipe
An average of 4.2 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gamepie_8555_16x9.jpg Use any combination of game meat for this hearty and filling pie. Try serving it with a creamy celeriac mash. 675g/1½lb mixed game meat such as pheasant, partridge, hare and rabbit, boned225g/8oz venison steak cut into 2.5cm/1in cubes2 tbsp sunflower oil2 red onions, peeled and sliced120g/4oz smoked streaky bacon, derinded and chopped120g/4oz chestnut mushrooms, cleaned and sliced1 clove garlic, peeled and crushed30g/1oz plain flour1 bay leaf1 orange, zest and juice1 tbsp redcurrant jelly300ml/½ pint chicken stock300ml/½ pint red wine340g/12oz puff pastrySalt and pepperbeaten egg, for glazing 675g/1½lb mixed game meat such as pheasant, partridge, hare and rabbit, boned 225g/8oz venison steak cut into 2.5cm/1in cubes 2 tbsp sunflower oil 2 red onions, peeled and sliced 120g/4oz smoked streaky bacon, derinded and chopped 120g/4oz chestnut mushrooms, cleaned and sliced 1 clove garlic, peeled and crushed 30g/1oz plain flour 1 bay leaf 1 orange, zest and juice 1 tbsp redcurrant jelly 300ml/½ pint chicken stock 300ml/½ pint red wine 340g/12oz puff pastry Salt and pepper beaten egg, for glazing Method Heat a tablespoon of the oil and brown the game and venison in batches until well browned. Keep on one side.Heat the rest of the oil and cook the onions for five minutes until starting to soften. Add the garlic, bacon and mushrooms and cook for another 2-3 minutes.Stir in the flour and cook for two minutes. Season well and stir in the bay leaf, orange zest and juice, redcurrant jelly, stock and wine. Bring to the boil, add the meat and simmer gently for 40-50 minutes until the meat is tender. Cool.Heat the oven to 200C/180C Fan/Gas 6.Put the meat mixture in a pie dish. Roll out the pastry to make a lid and attach to the dish. Decorate with the pastry trimmings and cut a steam hole in the centre. Glaze with beaten egg.Bake for 20 minutes and then reduce the heat to 180C/160C Fan/Gas 4 for 30 minutes until the pastry is golden and risen and the filling is piping hot. Heat a tablespoon of the oil and brown the game and venison in batches until well browned. Keep on one side. Heat a tablespoon of the oil and brown the game and venison in batches until well browned. Keep on one side. Heat the rest of the oil and cook the onions for five minutes until starting to soften. Add the garlic, bacon and mushrooms and cook for another 2-3 minutes. Heat the rest of the oil and cook the onions for five minutes until starting to soften. Add the garlic, bacon and mushrooms and cook for another 2-3 minutes. Stir in the flour and cook for two minutes. Season well and stir in the bay leaf, orange zest and juice, redcurrant jelly, stock and wine. Stir in the flour and cook for two minutes. Season well and stir in the bay leaf, orange zest and juice, redcurrant jelly, stock and wine. Bring to the boil, add the meat and simmer gently for 40-50 minutes until the meat is tender. Cool. Bring to the boil, add the meat and simmer gently for 40-50 minutes until the meat is tender. Cool. Heat the oven to 200C/180C Fan/Gas 6. Heat the oven to 200C/180C Fan/Gas 6. Put the meat mixture in a pie dish. Roll out the pastry to make a lid and attach to the dish. Decorate with the pastry trimmings and cut a steam hole in the centre. Glaze with beaten egg. Put the meat mixture in a pie dish. Roll out the pastry to make a lid and attach to the dish. Decorate with the pastry trimmings and cut a steam hole in the centre. Glaze with beaten egg. Bake for 20 minutes and then reduce the heat to 180C/160C Fan/Gas 4 for 30 minutes until the pastry is golden and risen and the filling is piping hot. Bake for 20 minutes and then reduce the heat to 180C/160C Fan/Gas 4 for 30 minutes until the pastry is golden and risen and the filling is piping hot. | {
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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/gamepie_8555_16x9.jpg Use any combination of game meat for this hearty and filling pie. Try serving it with a creamy celeriac mash. 675g/1½lb mixed game meat such as pheasant, partridge, hare and rabbit, boned225g/8oz venison steak cut into 2.5cm/1in cubes2 tbsp sunflower oil2 red onions, peeled and sliced120g/4oz smoked streaky bacon, derinded and chopped120g/4oz chestnut mushrooms, cleaned and sliced1 clove garlic, peeled and crushed30g/1oz plain flour1 bay leaf1 orange, zest and juice1 tbsp redcurrant jelly300ml/½ pint chicken stock300ml/½ pint red wine340g/12oz puff pastrySalt and pepperbeaten egg, for glazing 675g/1½lb mixed game meat such as pheasant, partridge, hare and rabbit, boned 225g/8oz venison steak cut into 2.5cm/1in cubes 2 tbsp sunflower oil 2 red onions, peeled and sliced 120g/4oz smoked streaky bacon, derinded and chopped 120g/4oz chestnut mushrooms, cleaned and sliced 1 clove garlic, peeled and crushed 30g/1oz plain flour 1 bay leaf 1 orange, zest and juice 1 tbsp redcurrant jelly 300ml/½ pint chicken stock 300ml/½ pint red wine 340g/12oz puff pastry Salt and pepper beaten egg, for glazing Method Heat a tablespoon of the oil and brown the game and venison in batches until well browned. Keep on one side.Heat the rest of the oil and cook the onions for five minutes until starting to soften. Add the garlic, bacon and mushrooms and cook for another 2-3 minutes.Stir in the flour and cook for two minutes. Season well and stir in the bay leaf, orange zest and juice, redcurrant jelly, stock and wine. Bring to the boil, add the meat and simmer gently for 40-50 minutes until the meat is tender. Cool.Heat the oven to 200C/180C Fan/Gas 6.Put the meat mixture in a pie dish. Roll out the pastry to make a lid and attach to the dish. Decorate with the pastry trimmings and cut a steam hole in the centre. Glaze with beaten egg.Bake for 20 minutes and then reduce the heat to 180C/160C Fan/Gas 4 for 30 minutes until the pastry is golden and risen and the filling is piping hot. Heat a tablespoon of the oil and brown the game and venison in batches until well browned. Keep on one side. Heat a tablespoon of the oil and brown the game and venison in batches until well browned. Keep on one side. Heat the rest of the oil and cook the onions for five minutes until starting to soften. Add the garlic, bacon and mushrooms and cook for another 2-3 minutes. Heat the rest of the oil and cook the onions for five minutes until starting to soften. Add the garlic, bacon and mushrooms and cook for another 2-3 minutes. Stir in the flour and cook for two minutes. Season well and stir in the bay leaf, orange zest and juice, redcurrant jelly, stock and wine. Stir in the flour and cook for two minutes. Season well and stir in the bay leaf, orange zest and juice, redcurrant jelly, stock and wine. Bring to the boil, add the meat and simmer gently for 40-50 minutes until the meat is tender. Cool. Bring to the boil, add the meat and simmer gently for 40-50 minutes until the meat is tender. Cool. Heat the oven to 200C/180C Fan/Gas 6. Heat the oven to 200C/180C Fan/Gas 6. Put the meat mixture in a pie dish. Roll out the pastry to make a lid and attach to the dish. Decorate with the pastry trimmings and cut a steam hole in the centre. Glaze with beaten egg. Put the meat mixture in a pie dish. Roll out the pastry to make a lid and attach to the dish. Decorate with the pastry trimmings and cut a steam hole in the centre. Glaze with beaten egg. Bake for 20 minutes and then reduce the heat to 180C/160C Fan/Gas 4 for 30 minutes until the pastry is golden and risen and the filling is piping hot. Bake for 20 minutes and then reduce the heat to 180C/160C Fan/Gas 4 for 30 minutes until the pastry is golden and risen and the filling is piping hot."
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} | 2dd7d81ffeef69ebdccec70b8019a8855c759601473aeeeb81e9e55443c59394 | Pork pie recipe
Preheat the oven to 180C/350F/Gas 4.For the filling, place half of the pork shoulder and bacon into a food processor and pulse to a coarse mince.Combine with the rest of the pork, bacon, sage, rosemary, nutmeg, allspice and anchovy essence (or 1-2 fresh salted anchovies, finely chopped, or two teaspoons of Worcestershire sauce), and season well with salt and freshly ground black pepper.For the pastry, sift the flour and salt and freshly ground black pepper into a bowl and set aside.In a pan, heat the milk, water and lard together and gradually bring to a simmer, or until all the lard has melted. Bring the milk mixture up the boil and then pour this onto the flour mixture. Mix well with a wooden spoon to create a firm dough.Turn the dough out onto a floured work surface and knead the dough quickly for a few minutes.Roll the dough out flat, then press the dough into a pork pie tin, saving a quarter of the dough for the lid.Spoon the meat mixture into the pastry-lined pork pie tin.Roll out the remaining quarter of pastry so that it's slightly larger than the tin all round.Brush the beaten egg yolk all over the pastry lid, then place the pastry on top of the meat mixture and press down the edges to seal.Cut a small hole in the top of the pastry and transfer into the oven for 45 minutes to one hour, or until the pastry is golden-brown and the meat is completely cooked through. Remove from the oven and allow to cool in the tin.To serve, turn the pie out of the tin and slice. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. For the filling, place half of the pork shoulder and bacon into a food processor and pulse to a coarse mince. For the filling, place half of the pork shoulder and bacon into a food processor and pulse to a coarse mince. Combine with the rest of the pork, bacon, sage, rosemary, nutmeg, allspice and anchovy essence (or 1-2 fresh salted anchovies, finely chopped, or two teaspoons of Worcestershire sauce), and season well with salt and freshly ground black pepper. Combine with the rest of the pork, bacon, sage, rosemary, nutmeg, allspice and anchovy essence (or 1-2 fresh salted anchovies, finely chopped, or two teaspoons of Worcestershire sauce), and season well with salt and freshly ground black pepper. For the pastry, sift the flour and salt and freshly ground black pepper into a bowl and set aside. For the pastry, sift the flour and salt and freshly ground black pepper into a bowl and set aside. In a pan, heat the milk, water and lard together and gradually bring to a simmer, or until all the lard has melted. In a pan, heat the milk, water and lard together and gradually bring to a simmer, or until all the lard has melted. Bring the milk mixture up the boil and then pour this onto the flour mixture. Mix well with a wooden spoon to create a firm dough. Bring the milk mixture up the boil and then pour this onto the flour mixture. Mix well with a wooden spoon to create a firm dough. Turn the dough out onto a floured work surface and knead the dough quickly for a few minutes. Turn the dough out onto a floured work surface and knead the dough quickly for a few minutes. Roll the dough out flat, then press the dough into a pork pie tin, saving a quarter of the dough for the lid. Roll the dough out flat, then press the dough into a pork pie tin, saving a quarter of the dough for the lid. Spoon the meat mixture into the pastry-lined pork pie tin. Spoon the meat mixture into the pastry-lined pork pie tin. Roll out the remaining quarter of pastry so that it's slightly larger than the tin all round. Roll out the remaining quarter of pastry so that it's slightly larger than the tin all round. Brush the beaten egg yolk all over the pastry lid, then place the pastry on top of the meat mixture and press down the edges to seal. Brush the beaten egg yolk all over the pastry lid, then place the pastry on top of the meat mixture and press down the edges to seal. Cut a small hole in the top of the pastry and transfer into the oven for 45 minutes to one hour, or until the pastry is golden-brown and the meat is completely cooked through. Cut a small hole in the top of the pastry and transfer into the oven for 45 minutes to one hour, or until the pastry is golden-brown and the meat is completely cooked through. Remove from the oven and allow to cool in the tin. Remove from the oven and allow to cool in the tin. To serve, turn the pie out of the tin and slice. To serve, turn the pie out of the tin and slice. | {
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"title": "Pork pie recipe",
"content": "Preheat the oven to 180C/350F/Gas 4.For the filling, place half of the pork shoulder and bacon into a food processor and pulse to a coarse mince.Combine with the rest of the pork, bacon, sage, rosemary, nutmeg, allspice and anchovy essence (or 1-2 fresh salted anchovies, finely chopped, or two teaspoons of Worcestershire sauce), and season well with salt and freshly ground black pepper.For the pastry, sift the flour and salt and freshly ground black pepper into a bowl and set aside.In a pan, heat the milk, water and lard together and gradually bring to a simmer, or until all the lard has melted. Bring the milk mixture up the boil and then pour this onto the flour mixture. Mix well with a wooden spoon to create a firm dough.Turn the dough out onto a floured work surface and knead the dough quickly for a few minutes.Roll the dough out flat, then press the dough into a pork pie tin, saving a quarter of the dough for the lid.Spoon the meat mixture into the pastry-lined pork pie tin.Roll out the remaining quarter of pastry so that it's slightly larger than the tin all round.Brush the beaten egg yolk all over the pastry lid, then place the pastry on top of the meat mixture and press down the edges to seal.Cut a small hole in the top of the pastry and transfer into the oven for 45 minutes to one hour, or until the pastry is golden-brown and the meat is completely cooked through. Remove from the oven and allow to cool in the tin.To serve, turn the pie out of the tin and slice. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. For the filling, place half of the pork shoulder and bacon into a food processor and pulse to a coarse mince. For the filling, place half of the pork shoulder and bacon into a food processor and pulse to a coarse mince. Combine with the rest of the pork, bacon, sage, rosemary, nutmeg, allspice and anchovy essence (or 1-2 fresh salted anchovies, finely chopped, or two teaspoons of Worcestershire sauce), and season well with salt and freshly ground black pepper. Combine with the rest of the pork, bacon, sage, rosemary, nutmeg, allspice and anchovy essence (or 1-2 fresh salted anchovies, finely chopped, or two teaspoons of Worcestershire sauce), and season well with salt and freshly ground black pepper. For the pastry, sift the flour and salt and freshly ground black pepper into a bowl and set aside. For the pastry, sift the flour and salt and freshly ground black pepper into a bowl and set aside. In a pan, heat the milk, water and lard together and gradually bring to a simmer, or until all the lard has melted. In a pan, heat the milk, water and lard together and gradually bring to a simmer, or until all the lard has melted. Bring the milk mixture up the boil and then pour this onto the flour mixture. Mix well with a wooden spoon to create a firm dough. Bring the milk mixture up the boil and then pour this onto the flour mixture. Mix well with a wooden spoon to create a firm dough. Turn the dough out onto a floured work surface and knead the dough quickly for a few minutes. Turn the dough out onto a floured work surface and knead the dough quickly for a few minutes. Roll the dough out flat, then press the dough into a pork pie tin, saving a quarter of the dough for the lid. Roll the dough out flat, then press the dough into a pork pie tin, saving a quarter of the dough for the lid. Spoon the meat mixture into the pastry-lined pork pie tin. Spoon the meat mixture into the pastry-lined pork pie tin. Roll out the remaining quarter of pastry so that it's slightly larger than the tin all round. Roll out the remaining quarter of pastry so that it's slightly larger than the tin all round. Brush the beaten egg yolk all over the pastry lid, then place the pastry on top of the meat mixture and press down the edges to seal. Brush the beaten egg yolk all over the pastry lid, then place the pastry on top of the meat mixture and press down the edges to seal. Cut a small hole in the top of the pastry and transfer into the oven for 45 minutes to one hour, or until the pastry is golden-brown and the meat is completely cooked through. Cut a small hole in the top of the pastry and transfer into the oven for 45 minutes to one hour, or until the pastry is golden-brown and the meat is completely cooked through. Remove from the oven and allow to cool in the tin. Remove from the oven and allow to cool in the tin. To serve, turn the pie out of the tin and slice. To serve, turn the pie out of the tin and slice."
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} | 1269cd1189263c3cc43880428314c49398a6f34cc998e836f7af4ca07ffcd991 | Sausage rolls three ways recipe
An average of 4.7 out of 5 stars from 3 ratings One easy method, three different fillings to make delicious sausage rolls that will be the star of any picnic. 400g/14oz pork mince 30g/1oz fresh breadcrumbs 1 banana shallot, finely chopped and fried in some oil1 tsp finely chopped fresh thymepinch ground corianderpinch allspicepinch juniper berries, chopped 400g/14oz pork mince 30g/1oz fresh breadcrumbs 1 banana shallot, finely chopped and fried in some oil 1 tsp finely chopped fresh thyme pinch ground coriander pinch allspice pinch juniper berries, chopped 400g/14oz pork mince 30g/1oz fresh breadcrumbs 1 banana shallot, finely chopped and fried in some oil1 tsp finely chopped fresh thyme½ bulb fennel, finely chopped and cooked in some oil1 small red eating apple, finely chopped and cooked 400g/14oz pork mince 30g/1oz fresh breadcrumbs 1 banana shallot, finely chopped and fried in some oil 1 tsp finely chopped fresh thyme ½ bulb fennel, finely chopped and cooked in some oil 1 small red eating apple, finely chopped and cooked 400g/14oz pork mince 30g/1oz fresh breadcrumbs 1 banana shallot, finely chopped and cooked in some oil½ red onion, finely chopped and cooked in some oil1 tbsp chipotle chilli paste2 tbsp fresh coriander, finely chopped chopped 400g/14oz pork mince 30g/1oz fresh breadcrumbs 1 banana shallot, finely chopped and cooked in some oil ½ red onion, finely chopped and cooked in some oil 1 tbsp chipotle chilli paste 2 tbsp fresh coriander, finely chopped chopped 1 500g block all butter puff pastry 2 free range-egg yolks, to glazeIngredients for the glaze2 tbsp yeast extract 2 tbsp black treacle 1 500g block all butter puff pastry 2 free range-egg yolks, to glaze Ingredients for the glaze 2 tbsp yeast extract 2 tbsp black treacle Method Choose which sausage rolls you are going to make, then mix all the ingredients together in a bowl and season well with salt and freshly ground black pepper. Using your hands, roll into a fat log on a long plate and leave to chill for at least an hour in the fridge.Preheat the oven to 190C/170C Fan/Gas 5. and line a baking tray with baking paper. To assemble, dust a clean work surface with plain flour and roll out the pastry, lay the filling down one side and brush the edges with egg yolk. Fold over, crimp the edges and cut the giant sausage roll neatly into 8–10 small rolls. Place on the prepared tray. Brush with the egg glaze. Cook in the preheated oven for around 25 minutes, or until golden-brown and cooked through.To make the glaze, mix the yeast extract, treacle and a splash of water to loosen in a bowl. Brush the glaze onto the sausage rolls while still warm from the oven. Eat hot or cold. Choose which sausage rolls you are going to make, then mix all the ingredients together in a bowl and season well with salt and freshly ground black pepper. Using your hands, roll into a fat log on a long plate and leave to chill for at least an hour in the fridge. Choose which sausage rolls you are going to make, then mix all the ingredients together in a bowl and season well with salt and freshly ground black pepper. Using your hands, roll into a fat log on a long plate and leave to chill for at least an hour in the fridge. Preheat the oven to 190C/170C Fan/Gas 5. and line a baking tray with baking paper. Preheat the oven to 190C/170C Fan/Gas 5. and line a baking tray with baking paper. To assemble, dust a clean work surface with plain flour and roll out the pastry, lay the filling down one side and brush the edges with egg yolk. Fold over, crimp the edges and cut the giant sausage roll neatly into 8–10 small rolls. Place on the prepared tray. Brush with the egg glaze. To assemble, dust a clean work surface with plain flour and roll out the pastry, lay the filling down one side and brush the edges with egg yolk. Fold over, crimp the edges and cut the giant sausage roll neatly into 8–10 small rolls. Place on the prepared tray. Brush with the egg glaze. Cook in the preheated oven for around 25 minutes, or until golden-brown and cooked through. Cook in the preheated oven for around 25 minutes, or until golden-brown and cooked through. To make the glaze, mix the yeast extract, treacle and a splash of water to loosen in a bowl. Brush the glaze onto the sausage rolls while still warm from the oven. Eat hot or cold. To make the glaze, mix the yeast extract, treacle and a splash of water to loosen in a bowl. Brush the glaze onto the sausage rolls while still warm from the oven. Eat hot or cold. | {
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"title": "Sausage rolls three ways recipe",
"content": "An average of 4.7 out of 5 stars from 3 ratings One easy method, three different fillings to make delicious sausage rolls that will be the star of any picnic. 400g/14oz pork mince 30g/1oz fresh breadcrumbs 1 banana shallot, finely chopped and fried in some oil1 tsp finely chopped fresh thymepinch ground corianderpinch allspicepinch juniper berries, chopped 400g/14oz pork mince 30g/1oz fresh breadcrumbs 1 banana shallot, finely chopped and fried in some oil 1 tsp finely chopped fresh thyme pinch ground coriander pinch allspice pinch juniper berries, chopped 400g/14oz pork mince 30g/1oz fresh breadcrumbs 1 banana shallot, finely chopped and fried in some oil1 tsp finely chopped fresh thyme½ bulb fennel, finely chopped and cooked in some oil1 small red eating apple, finely chopped and cooked 400g/14oz pork mince 30g/1oz fresh breadcrumbs 1 banana shallot, finely chopped and fried in some oil 1 tsp finely chopped fresh thyme ½ bulb fennel, finely chopped and cooked in some oil 1 small red eating apple, finely chopped and cooked 400g/14oz pork mince 30g/1oz fresh breadcrumbs 1 banana shallot, finely chopped and cooked in some oil½ red onion, finely chopped and cooked in some oil1 tbsp chipotle chilli paste2 tbsp fresh coriander, finely chopped chopped 400g/14oz pork mince 30g/1oz fresh breadcrumbs 1 banana shallot, finely chopped and cooked in some oil ½ red onion, finely chopped and cooked in some oil 1 tbsp chipotle chilli paste 2 tbsp fresh coriander, finely chopped chopped 1 500g block all butter puff pastry 2 free range-egg yolks, to glazeIngredients for the glaze2 tbsp yeast extract 2 tbsp black treacle 1 500g block all butter puff pastry 2 free range-egg yolks, to glaze Ingredients for the glaze 2 tbsp yeast extract 2 tbsp black treacle Method Choose which sausage rolls you are going to make, then mix all the ingredients together in a bowl and season well with salt and freshly ground black pepper. Using your hands, roll into a fat log on a long plate and leave to chill for at least an hour in the fridge.Preheat the oven to 190C/170C Fan/Gas 5. and line a baking tray with baking paper. To assemble, dust a clean work surface with plain flour and roll out the pastry, lay the filling down one side and brush the edges with egg yolk. Fold over, crimp the edges and cut the giant sausage roll neatly into 8–10 small rolls. Place on the prepared tray. Brush with the egg glaze. Cook in the preheated oven for around 25 minutes, or until golden-brown and cooked through.To make the glaze, mix the yeast extract, treacle and a splash of water to loosen in a bowl. Brush the glaze onto the sausage rolls while still warm from the oven. Eat hot or cold. Choose which sausage rolls you are going to make, then mix all the ingredients together in a bowl and season well with salt and freshly ground black pepper. Using your hands, roll into a fat log on a long plate and leave to chill for at least an hour in the fridge. Choose which sausage rolls you are going to make, then mix all the ingredients together in a bowl and season well with salt and freshly ground black pepper. Using your hands, roll into a fat log on a long plate and leave to chill for at least an hour in the fridge. Preheat the oven to 190C/170C Fan/Gas 5. and line a baking tray with baking paper. Preheat the oven to 190C/170C Fan/Gas 5. and line a baking tray with baking paper. To assemble, dust a clean work surface with plain flour and roll out the pastry, lay the filling down one side and brush the edges with egg yolk. Fold over, crimp the edges and cut the giant sausage roll neatly into 8–10 small rolls. Place on the prepared tray. Brush with the egg glaze. To assemble, dust a clean work surface with plain flour and roll out the pastry, lay the filling down one side and brush the edges with egg yolk. Fold over, crimp the edges and cut the giant sausage roll neatly into 8–10 small rolls. Place on the prepared tray. Brush with the egg glaze. Cook in the preheated oven for around 25 minutes, or until golden-brown and cooked through. Cook in the preheated oven for around 25 minutes, or until golden-brown and cooked through. To make the glaze, mix the yeast extract, treacle and a splash of water to loosen in a bowl. Brush the glaze onto the sausage rolls while still warm from the oven. Eat hot or cold. To make the glaze, mix the yeast extract, treacle and a splash of water to loosen in a bowl. Brush the glaze onto the sausage rolls while still warm from the oven. Eat hot or cold."
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} | c31b7cf84c47abae08a15a28f3897e11ae1860ef9ebdfe72075a5287a17a9629 | Chicken, buttermilk and wild garlic pie recipe
For the filling, heat the oil over a high heat in a frying pan with a lid. Fry the chicken thighs for 5–10 minutes, until they are deep golden-brown on both sides. You may need to do this in two batches. Remove from the pan and set aside. Turn the heat down to low and add the butter to the pan along with the leeks and gently fry for 10 minutes, covered, until softened but not browned. Add the flour and cook for a couple of minutes. Add the white wine and allow to bubble for a minute, stirring, then add the chicken stock. Add the chicken back into the pan, cover and simmer for about 20 minutes. Add the buttermilk and continue to cook for a further 20 minutes, until the meat is very tender and the sauce is well thickened. Meanwhile, put the wild garlic into a food processor and blend to a fine purée.Remove the pie filling from the heat, stir through the wild garlic purée, and season well with nutmeg, salt and pepper. Transfer the filling to a bowl and allow to cool completely. Refrigerate for at least an hour, but overnight is preferable. For the pastry, add the flour, butter, parmesan, cayenne and salt to a food processor and quickly pulse to a breadcrumb consistency. Add a teaspoon of cold water at a time until the pastry just comes together. Be careful not to make the pastry too wet or it will be tough. Tip out onto a floured surface and bring together lightly into a ball. Cut one-third of the pastry off for the pie top. Wrap both pieces in cling film and place in the fridge for at least 30 minutes. To assemble the pie, dust your work surface lightly with flour, then roll out the larger portion of pastry until it is the thickness of a pound coin. Dust your rolling pin with flour, and carefully drape the pastry over it. Transfer the pastry from the pin into a 23cm/9in pie dish. Carefully line the base of your dish, pressing down into the corners. Leave the edges untrimmed at this stage. Fill the lined pie dish with the cold filling and brush the edges of the pastry with the beaten egg. Roll out the smaller portion of pastry to make the top. Use the rolling pin as before to transfer the pastry to the top of the pie. With a sharp knife, trim off the excess pastry to make a neat edge. You can push down the edges with a fork to seal them tight, or crimp them. Push the pastry down towards the outside of the dish with one finger. Pinch the pastry around that finger with the finger and thumb of your other hand to create a scallop. Repeat all along the edge. Roll out any excess pastry and using a cutter of your choice, (I went for hearts), make some decoration for the lid of the pie. Brush with the beaten egg and return to the fridge for 30 minutes. Preheat the oven to 190C/170C Fan/Gas 5. Glaze the top of the pie once more, then bake for 35–40 minutes, or until the pastry is golden brown and cooked all the way though. Delicious served with buttery mash and spring greens. For the filling, heat the oil over a high heat in a frying pan with a lid. Fry the chicken thighs for 5–10 minutes, until they are deep golden-brown on both sides. You may need to do this in two batches. Remove from the pan and set aside. For the filling, heat the oil over a high heat in a frying pan with a lid. Fry the chicken thighs for 5–10 minutes, until they are deep golden-brown on both sides. You may need to do this in two batches. Remove from the pan and set aside. Turn the heat down to low and add the butter to the pan along with the leeks and gently fry for 10 minutes, covered, until softened but not browned. Add the flour and cook for a couple of minutes. Add the white wine and allow to bubble for a minute, stirring, then add the chicken stock. Add the chicken back into the pan, cover and simmer for about 20 minutes. Add the buttermilk and continue to cook for a further 20 minutes, until the meat is very tender and the sauce is well thickened. Turn the heat down to low and add the butter to the pan along with the leeks and gently fry for 10 minutes, covered, until softened but not browned. Add the flour and cook for a couple of minutes. Add the white wine and allow to bubble for a minute, stirring, then add the chicken stock. Add the chicken back into the pan, cover and simmer for about 20 minutes. Add the buttermilk and continue to cook for a further 20 minutes, until the meat is very tender and the sauce is well thickened. Meanwhile, put the wild garlic into a food processor and blend to a fine purée. Meanwhile, put the wild garlic into a food processor and blend to a fine purée. Remove the pie filling from the heat, stir through the wild garlic purée, and season well with nutmeg, salt and pepper. Transfer the filling to a bowl and allow to cool completely. Refrigerate for at least an hour, but overnight is preferable. Remove the pie filling from the heat, stir through the wild garlic purée, and season well with nutmeg, salt and pepper. Transfer the filling to a bowl and allow to cool completely. Refrigerate for at least an hour, but overnight is preferable. For the pastry, add the flour, butter, parmesan, cayenne and salt to a food processor and quickly pulse to a breadcrumb consistency. Add a teaspoon of cold water at a time until the pastry just comes together. Be careful not to make the pastry too wet or it will be tough. Tip out onto a floured surface and bring together lightly into a ball. Cut one-third of the pastry off for the pie top. Wrap both pieces in cling film and place in the fridge for at least 30 minutes. For the pastry, add the flour, butter, parmesan, cayenne and salt to a food processor and quickly pulse to a breadcrumb consistency. Add a teaspoon of cold water at a time until the pastry just comes together. Be careful not to make the pastry too wet or it will be tough. Tip out onto a floured surface and bring together lightly into a ball. Cut one-third of the pastry off for the pie top. Wrap both pieces in cling film and place in the fridge for at least 30 minutes. To assemble the pie, dust your work surface lightly with flour, then roll out the larger portion of pastry until it is the thickness of a pound coin. Dust your rolling pin with flour, and carefully drape the pastry over it. Transfer the pastry from the pin into a 23cm/9in pie dish. Carefully line the base of your dish, pressing down into the corners. Leave the edges untrimmed at this stage. To assemble the pie, dust your work surface lightly with flour, then roll out the larger portion of pastry until it is the thickness of a pound coin. Dust your rolling pin with flour, and carefully drape the pastry over it. Transfer the pastry from the pin into a 23cm/9in pie dish. Carefully line the base of your dish, pressing down into the corners. Leave the edges untrimmed at this stage. Fill the lined pie dish with the cold filling and brush the edges of the pastry with the beaten egg. Roll out the smaller portion of pastry to make the top. Use the rolling pin as before to transfer the pastry to the top of the pie. With a sharp knife, trim off the excess pastry to make a neat edge. You can push down the edges with a fork to seal them tight, or crimp them. Push the pastry down towards the outside of the dish with one finger. Pinch the pastry around that finger with the finger and thumb of your other hand to create a scallop. Repeat all along the edge. Fill the lined pie dish with the cold filling and brush the edges of the pastry with the beaten egg. Roll out the smaller portion of pastry to make the top. Use the rolling pin as before to transfer the pastry to the top of the pie. With a sharp knife, trim off the excess pastry to make a neat edge. You can push down the edges with a fork to seal them tight, or crimp them. Push the pastry down towards the outside of the dish with one finger. Pinch the pastry around that finger with the finger and thumb of your other hand to create a scallop. Repeat all along the edge. Roll out any excess pastry and using a cutter of your choice, (I went for hearts), make some decoration for the lid of the pie. Brush with the beaten egg and return to the fridge for 30 minutes. Roll out any excess pastry and using a cutter of your choice, (I went for hearts), make some decoration for the lid of the pie. Brush with the beaten egg and return to the fridge for 30 minutes. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Glaze the top of the pie once more, then bake for 35–40 minutes, or until the pastry is golden brown and cooked all the way though. Delicious served with buttery mash and spring greens. Glaze the top of the pie once more, then bake for 35–40 minutes, or until the pastry is golden brown and cooked all the way though. Delicious served with buttery mash and spring greens. | {
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"title": "Chicken, buttermilk and wild garlic pie recipe",
"content": "For the filling, heat the oil over a high heat in a frying pan with a lid. Fry the chicken thighs for 5–10 minutes, until they are deep golden-brown on both sides. You may need to do this in two batches. Remove from the pan and set aside. Turn the heat down to low and add the butter to the pan along with the leeks and gently fry for 10 minutes, covered, until softened but not browned. Add the flour and cook for a couple of minutes. Add the white wine and allow to bubble for a minute, stirring, then add the chicken stock. Add the chicken back into the pan, cover and simmer for about 20 minutes. Add the buttermilk and continue to cook for a further 20 minutes, until the meat is very tender and the sauce is well thickened. Meanwhile, put the wild garlic into a food processor and blend to a fine purée.Remove the pie filling from the heat, stir through the wild garlic purée, and season well with nutmeg, salt and pepper. Transfer the filling to a bowl and allow to cool completely. Refrigerate for at least an hour, but overnight is preferable. For the pastry, add the flour, butter, parmesan, cayenne and salt to a food processor and quickly pulse to a breadcrumb consistency. Add a teaspoon of cold water at a time until the pastry just comes together. Be careful not to make the pastry too wet or it will be tough. Tip out onto a floured surface and bring together lightly into a ball. Cut one-third of the pastry off for the pie top. Wrap both pieces in cling film and place in the fridge for at least 30 minutes. To assemble the pie, dust your work surface lightly with flour, then roll out the larger portion of pastry until it is the thickness of a pound coin. Dust your rolling pin with flour, and carefully drape the pastry over it. Transfer the pastry from the pin into a 23cm/9in pie dish. Carefully line the base of your dish, pressing down into the corners. Leave the edges untrimmed at this stage. Fill the lined pie dish with the cold filling and brush the edges of the pastry with the beaten egg. Roll out the smaller portion of pastry to make the top. Use the rolling pin as before to transfer the pastry to the top of the pie. With a sharp knife, trim off the excess pastry to make a neat edge. You can push down the edges with a fork to seal them tight, or crimp them. Push the pastry down towards the outside of the dish with one finger. Pinch the pastry around that finger with the finger and thumb of your other hand to create a scallop. Repeat all along the edge. Roll out any excess pastry and using a cutter of your choice, (I went for hearts), make some decoration for the lid of the pie. Brush with the beaten egg and return to the fridge for 30 minutes. Preheat the oven to 190C/170C Fan/Gas 5. Glaze the top of the pie once more, then bake for 35–40 minutes, or until the pastry is golden brown and cooked all the way though. Delicious served with buttery mash and spring greens. For the filling, heat the oil over a high heat in a frying pan with a lid. Fry the chicken thighs for 5–10 minutes, until they are deep golden-brown on both sides. You may need to do this in two batches. Remove from the pan and set aside. For the filling, heat the oil over a high heat in a frying pan with a lid. Fry the chicken thighs for 5–10 minutes, until they are deep golden-brown on both sides. You may need to do this in two batches. Remove from the pan and set aside. Turn the heat down to low and add the butter to the pan along with the leeks and gently fry for 10 minutes, covered, until softened but not browned. Add the flour and cook for a couple of minutes. Add the white wine and allow to bubble for a minute, stirring, then add the chicken stock. Add the chicken back into the pan, cover and simmer for about 20 minutes. Add the buttermilk and continue to cook for a further 20 minutes, until the meat is very tender and the sauce is well thickened. Turn the heat down to low and add the butter to the pan along with the leeks and gently fry for 10 minutes, covered, until softened but not browned. Add the flour and cook for a couple of minutes. Add the white wine and allow to bubble for a minute, stirring, then add the chicken stock. Add the chicken back into the pan, cover and simmer for about 20 minutes. Add the buttermilk and continue to cook for a further 20 minutes, until the meat is very tender and the sauce is well thickened. Meanwhile, put the wild garlic into a food processor and blend to a fine purée. Meanwhile, put the wild garlic into a food processor and blend to a fine purée. Remove the pie filling from the heat, stir through the wild garlic purée, and season well with nutmeg, salt and pepper. Transfer the filling to a bowl and allow to cool completely. Refrigerate for at least an hour, but overnight is preferable. Remove the pie filling from the heat, stir through the wild garlic purée, and season well with nutmeg, salt and pepper. Transfer the filling to a bowl and allow to cool completely. Refrigerate for at least an hour, but overnight is preferable. For the pastry, add the flour, butter, parmesan, cayenne and salt to a food processor and quickly pulse to a breadcrumb consistency. Add a teaspoon of cold water at a time until the pastry just comes together. Be careful not to make the pastry too wet or it will be tough. Tip out onto a floured surface and bring together lightly into a ball. Cut one-third of the pastry off for the pie top. Wrap both pieces in cling film and place in the fridge for at least 30 minutes. For the pastry, add the flour, butter, parmesan, cayenne and salt to a food processor and quickly pulse to a breadcrumb consistency. Add a teaspoon of cold water at a time until the pastry just comes together. Be careful not to make the pastry too wet or it will be tough. Tip out onto a floured surface and bring together lightly into a ball. Cut one-third of the pastry off for the pie top. Wrap both pieces in cling film and place in the fridge for at least 30 minutes. To assemble the pie, dust your work surface lightly with flour, then roll out the larger portion of pastry until it is the thickness of a pound coin. Dust your rolling pin with flour, and carefully drape the pastry over it. Transfer the pastry from the pin into a 23cm/9in pie dish. Carefully line the base of your dish, pressing down into the corners. Leave the edges untrimmed at this stage. To assemble the pie, dust your work surface lightly with flour, then roll out the larger portion of pastry until it is the thickness of a pound coin. Dust your rolling pin with flour, and carefully drape the pastry over it. Transfer the pastry from the pin into a 23cm/9in pie dish. Carefully line the base of your dish, pressing down into the corners. Leave the edges untrimmed at this stage. Fill the lined pie dish with the cold filling and brush the edges of the pastry with the beaten egg. Roll out the smaller portion of pastry to make the top. Use the rolling pin as before to transfer the pastry to the top of the pie. With a sharp knife, trim off the excess pastry to make a neat edge. You can push down the edges with a fork to seal them tight, or crimp them. Push the pastry down towards the outside of the dish with one finger. Pinch the pastry around that finger with the finger and thumb of your other hand to create a scallop. Repeat all along the edge. Fill the lined pie dish with the cold filling and brush the edges of the pastry with the beaten egg. Roll out the smaller portion of pastry to make the top. Use the rolling pin as before to transfer the pastry to the top of the pie. With a sharp knife, trim off the excess pastry to make a neat edge. You can push down the edges with a fork to seal them tight, or crimp them. Push the pastry down towards the outside of the dish with one finger. Pinch the pastry around that finger with the finger and thumb of your other hand to create a scallop. Repeat all along the edge. Roll out any excess pastry and using a cutter of your choice, (I went for hearts), make some decoration for the lid of the pie. Brush with the beaten egg and return to the fridge for 30 minutes. Roll out any excess pastry and using a cutter of your choice, (I went for hearts), make some decoration for the lid of the pie. Brush with the beaten egg and return to the fridge for 30 minutes. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Glaze the top of the pie once more, then bake for 35–40 minutes, or until the pastry is golden brown and cooked all the way though. Delicious served with buttery mash and spring greens. Glaze the top of the pie once more, then bake for 35–40 minutes, or until the pastry is golden brown and cooked all the way though. Delicious served with buttery mash and spring greens."
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} | 28eee1cca58d5f7bc90b188b79caed7d4f01934253802f18ad79076c9f98aebb | Basic buttercream icing recipe
If your icing sugar is a bit old and pebbly, sieve the icing sugar to eliminate any clumps as these will not dissolve in the butter icing. Gel colours work much better in buttercream icing than liquid food colouring because they give more colour without making the icing sloppy. If you want an extra silky buttercream swap the milk for double cream, or a mix of both. Make sure your cake is cold before adding buttercream icing. Any residual heat will melt the butter in your icing and make it difficult to work with or even melt completely and slip off your cake. To make ahead Buttercream can be made ahead and stored in an airtight container in the fridge. It will harden in the cold, so when you’re ready to use it, bring it to room temperature then briefly whip again with an electric mixer until light and fluffy. Buttercream icing freezes brilliantly. Keep it in an airtight container (label it, so you remember what it is!) for up to 3 months. Defrost it in the fridge and give it another beat with an electric handheld mixer to loosen it up again. Occasionally previously frozen buttercream will split or curdle when thawed, if this happens, remove a couple of tablespoons and heat until just melted. Whip the melted buttercream back into the rest and you should end up with perfectly smooth buttercream. What happens if you overwhip buttercream? It can be tempting to keep beating, but this can cause your buttercream to look grainy because you’ll create lots of air pockets (which will make it hard to achieve a smooth finish if you are icing a cake). Before adding the icing sugar you can beat the butter for ages without causing any problems, but once the icing sugar is incorporated it is possible to overmix. Aim to beat the buttercream for 3–4 minutes or until light in colour, smooth and fluffy. If you have overbeaten your buttercream, let it sit at room temperature for a few minutes and then use a spatula or palette knife to gently press the icing against the side of the bowl in sweeping motions. This will break up the air bubbles. After a few minutes you should see it starts to look much smoother. Why doesn’t my buttercream hold its shape when piping? If your room is too warm or your buttercream is too soft (from adding too much liquid) it will droop after you pipe it. If making buttercream in a very warm kitchen, you might need to chill it to get the right consistency (warm buttercream is very loose and won’t hold its shape when piped). Pop the bowl of icing in the fridge and mix every 4 –5 minutes until the desired consistency is achieved. The weather can have a big effect on your buttercream. In very humid conditions, you may need to add more icing sugar than usual as it will absorb moisture from the air. On warm days you will need to chill the iced cakes to prevent the buttercream from melting (though this is rarely a problem in the UK). | {
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"title": "Basic buttercream icing recipe",
"content": "If your icing sugar is a bit old and pebbly, sieve the icing sugar to eliminate any clumps as these will not dissolve in the butter icing. Gel colours work much better in buttercream icing than liquid food colouring because they give more colour without making the icing sloppy. If you want an extra silky buttercream swap the milk for double cream, or a mix of both. Make sure your cake is cold before adding buttercream icing. Any residual heat will melt the butter in your icing and make it difficult to work with or even melt completely and slip off your cake. To make ahead Buttercream can be made ahead and stored in an airtight container in the fridge. It will harden in the cold, so when you’re ready to use it, bring it to room temperature then briefly whip again with an electric mixer until light and fluffy. Buttercream icing freezes brilliantly. Keep it in an airtight container (label it, so you remember what it is!) for up to 3 months. Defrost it in the fridge and give it another beat with an electric handheld mixer to loosen it up again. Occasionally previously frozen buttercream will split or curdle when thawed, if this happens, remove a couple of tablespoons and heat until just melted. Whip the melted buttercream back into the rest and you should end up with perfectly smooth buttercream. What happens if you overwhip buttercream? It can be tempting to keep beating, but this can cause your buttercream to look grainy because you’ll create lots of air pockets (which will make it hard to achieve a smooth finish if you are icing a cake). Before adding the icing sugar you can beat the butter for ages without causing any problems, but once the icing sugar is incorporated it is possible to overmix. Aim to beat the buttercream for 3–4 minutes or until light in colour, smooth and fluffy. If you have overbeaten your buttercream, let it sit at room temperature for a few minutes and then use a spatula or palette knife to gently press the icing against the side of the bowl in sweeping motions. This will break up the air bubbles. After a few minutes you should see it starts to look much smoother. Why doesn’t my buttercream hold its shape when piping? If your room is too warm or your buttercream is too soft (from adding too much liquid) it will droop after you pipe it. If making buttercream in a very warm kitchen, you might need to chill it to get the right consistency (warm buttercream is very loose and won’t hold its shape when piped). Pop the bowl of icing in the fridge and mix every 4 –5 minutes until the desired consistency is achieved. The weather can have a big effect on your buttercream. In very humid conditions, you may need to add more icing sugar than usual as it will absorb moisture from the air. On warm days you will need to chill the iced cakes to prevent the buttercream from melting (though this is rarely a problem in the UK)."
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} | 636beb930d6963c6b6bf4d185d0835d868cb7f995ba2ceb6b6a450b8bf5817a9 | Classic Cornish pasty recipe
Tip the flour into the bowl and add the shortening, a pinch of salt, the margarine or butter and all of the water.Use a spoon to gently combine the ingredients. Then use your hands to crush everything together, bringing the ingredients together as a fairly dry dough. Turn out the dough onto a clean work surface (there’s no need to put flour or oil onto the surface because it’s a tight rather than sticky dough).Knead the dough to combine the ingredients properly. Use the heel of your hand to stretch the dough. Roll it back up into a ball, then turn it, stretch and roll it up again. Repeat this process for about 5-6 minutes. The dough will start to become smooth as the shortening breaks down. If the dough feels grainy, keep working it until it’s smooth and glossy. Don’t be afraid to be rough – you’ll need to use lots of pressure and work the dough vigorously to get the best results.When the dough is smooth, wrap it in cling film and put it in the fridge to rest for 30–60 minutes.While the dough is resting, peel and cut the potato, swede and onion into cubes about 1cm/½in square. Cut the beef into similar sized chunks. Put all four ingredients into a bowl and mix. Season well with salt and some freshly ground black pepper, then put the filling to one side until the dough is ready.Lightly grease a baking tray with margarine (or butter) and line with baking or silicone paper (not greaseproof).Preheat the oven to 170C (150C fan assisted)/325F/Gas 3. Once the dough has had time to relax, take it out of the fridge. The margarine or butter will have chilled, giving you a tight dough. Divide the dough into four equal-sized pieces. Shape each piece into a ball and use a rolling pin to roll each ball into a disc roughly 25cm/10in wide (roughly the same size as a dinner plate).Spoon a quarter of the filling onto each disc. Spread the filling on one half of the disc, leaving the other half clear. Put a knob of butter or margarine on top of the filling.Carefully fold the pastry over, join the edges and push with your fingers to seal. Crimp the edge to make sure the filling is held inside – either by using a fork, or by making small twists along the sealed edge. Traditionally Cornish pasties have around 20 crimps. When you’ve crimped along the edge, fold the end corners underneath.Put the pasties onto the baking tray and brush the top of each pasty with the egg and salt mixture. Bake on the middle shelf of the oven for about 45 minutes or until the pasties are golden-brown. If your pasties aren't browning, increase the oven temperature by 10C/25F for the last 10 minutes of cooking time. Tip the flour into the bowl and add the shortening, a pinch of salt, the margarine or butter and all of the water. Tip the flour into the bowl and add the shortening, a pinch of salt, the margarine or butter and all of the water. Use a spoon to gently combine the ingredients. Then use your hands to crush everything together, bringing the ingredients together as a fairly dry dough. Use a spoon to gently combine the ingredients. Then use your hands to crush everything together, bringing the ingredients together as a fairly dry dough. Turn out the dough onto a clean work surface (there’s no need to put flour or oil onto the surface because it’s a tight rather than sticky dough). Turn out the dough onto a clean work surface (there’s no need to put flour or oil onto the surface because it’s a tight rather than sticky dough). Knead the dough to combine the ingredients properly. Use the heel of your hand to stretch the dough. Roll it back up into a ball, then turn it, stretch and roll it up again. Repeat this process for about 5-6 minutes. The dough will start to become smooth as the shortening breaks down. If the dough feels grainy, keep working it until it’s smooth and glossy. Don’t be afraid to be rough – you’ll need to use lots of pressure and work the dough vigorously to get the best results. Knead the dough to combine the ingredients properly. Use the heel of your hand to stretch the dough. Roll it back up into a ball, then turn it, stretch and roll it up again. Repeat this process for about 5-6 minutes. The dough will start to become smooth as the shortening breaks down. If the dough feels grainy, keep working it until it’s smooth and glossy. Don’t be afraid to be rough – you’ll need to use lots of pressure and work the dough vigorously to get the best results. When the dough is smooth, wrap it in cling film and put it in the fridge to rest for 30–60 minutes. When the dough is smooth, wrap it in cling film and put it in the fridge to rest for 30–60 minutes. While the dough is resting, peel and cut the potato, swede and onion into cubes about 1cm/½in square. Cut the beef into similar sized chunks. Put all four ingredients into a bowl and mix. Season well with salt and some freshly ground black pepper, then put the filling to one side until the dough is ready. While the dough is resting, peel and cut the potato, swede and onion into cubes about 1cm/½in square. Cut the beef into similar sized chunks. Put all four ingredients into a bowl and mix. Season well with salt and some freshly ground black pepper, then put the filling to one side until the dough is ready. Lightly grease a baking tray with margarine (or butter) and line with baking or silicone paper (not greaseproof). Lightly grease a baking tray with margarine (or butter) and line with baking or silicone paper (not greaseproof). Preheat the oven to 170C (150C fan assisted)/325F/Gas 3. Preheat the oven to 170C (150C fan assisted)/325F/Gas 3. Once the dough has had time to relax, take it out of the fridge. The margarine or butter will have chilled, giving you a tight dough. Divide the dough into four equal-sized pieces. Shape each piece into a ball and use a rolling pin to roll each ball into a disc roughly 25cm/10in wide (roughly the same size as a dinner plate). Once the dough has had time to relax, take it out of the fridge. The margarine or butter will have chilled, giving you a tight dough. Divide the dough into four equal-sized pieces. Shape each piece into a ball and use a rolling pin to roll each ball into a disc roughly 25cm/10in wide (roughly the same size as a dinner plate). Spoon a quarter of the filling onto each disc. Spread the filling on one half of the disc, leaving the other half clear. Put a knob of butter or margarine on top of the filling. Spoon a quarter of the filling onto each disc. Spread the filling on one half of the disc, leaving the other half clear. Put a knob of butter or margarine on top of the filling. Carefully fold the pastry over, join the edges and push with your fingers to seal. Crimp the edge to make sure the filling is held inside – either by using a fork, or by making small twists along the sealed edge. Traditionally Cornish pasties have around 20 crimps. When you’ve crimped along the edge, fold the end corners underneath. Carefully fold the pastry over, join the edges and push with your fingers to seal. Crimp the edge to make sure the filling is held inside – either by using a fork, or by making small twists along the sealed edge. Traditionally Cornish pasties have around 20 crimps. When you’ve crimped along the edge, fold the end corners underneath. Put the pasties onto the baking tray and brush the top of each pasty with the egg and salt mixture. Bake on the middle shelf of the oven for about 45 minutes or until the pasties are golden-brown. If your pasties aren't browning, increase the oven temperature by 10C/25F for the last 10 minutes of cooking time. Put the pasties onto the baking tray and brush the top of each pasty with the egg and salt mixture. Bake on the middle shelf of the oven for about 45 minutes or until the pasties are golden-brown. If your pasties aren't browning, increase the oven temperature by 10C/25F for the last 10 minutes of cooking time. | {
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"title": "Classic Cornish pasty recipe",
"content": "Tip the flour into the bowl and add the shortening, a pinch of salt, the margarine or butter and all of the water.Use a spoon to gently combine the ingredients. Then use your hands to crush everything together, bringing the ingredients together as a fairly dry dough. Turn out the dough onto a clean work surface (there’s no need to put flour or oil onto the surface because it’s a tight rather than sticky dough).Knead the dough to combine the ingredients properly. Use the heel of your hand to stretch the dough. Roll it back up into a ball, then turn it, stretch and roll it up again. Repeat this process for about 5-6 minutes. The dough will start to become smooth as the shortening breaks down. If the dough feels grainy, keep working it until it’s smooth and glossy. Don’t be afraid to be rough – you’ll need to use lots of pressure and work the dough vigorously to get the best results.When the dough is smooth, wrap it in cling film and put it in the fridge to rest for 30–60 minutes.While the dough is resting, peel and cut the potato, swede and onion into cubes about 1cm/½in square. Cut the beef into similar sized chunks. Put all four ingredients into a bowl and mix. Season well with salt and some freshly ground black pepper, then put the filling to one side until the dough is ready.Lightly grease a baking tray with margarine (or butter) and line with baking or silicone paper (not greaseproof).Preheat the oven to 170C (150C fan assisted)/325F/Gas 3. Once the dough has had time to relax, take it out of the fridge. The margarine or butter will have chilled, giving you a tight dough. Divide the dough into four equal-sized pieces. Shape each piece into a ball and use a rolling pin to roll each ball into a disc roughly 25cm/10in wide (roughly the same size as a dinner plate).Spoon a quarter of the filling onto each disc. Spread the filling on one half of the disc, leaving the other half clear. Put a knob of butter or margarine on top of the filling.Carefully fold the pastry over, join the edges and push with your fingers to seal. Crimp the edge to make sure the filling is held inside – either by using a fork, or by making small twists along the sealed edge. Traditionally Cornish pasties have around 20 crimps. When you’ve crimped along the edge, fold the end corners underneath.Put the pasties onto the baking tray and brush the top of each pasty with the egg and salt mixture. Bake on the middle shelf of the oven for about 45 minutes or until the pasties are golden-brown. If your pasties aren't browning, increase the oven temperature by 10C/25F for the last 10 minutes of cooking time. Tip the flour into the bowl and add the shortening, a pinch of salt, the margarine or butter and all of the water. Tip the flour into the bowl and add the shortening, a pinch of salt, the margarine or butter and all of the water. Use a spoon to gently combine the ingredients. Then use your hands to crush everything together, bringing the ingredients together as a fairly dry dough. Use a spoon to gently combine the ingredients. Then use your hands to crush everything together, bringing the ingredients together as a fairly dry dough. Turn out the dough onto a clean work surface (there’s no need to put flour or oil onto the surface because it’s a tight rather than sticky dough). Turn out the dough onto a clean work surface (there’s no need to put flour or oil onto the surface because it’s a tight rather than sticky dough). Knead the dough to combine the ingredients properly. Use the heel of your hand to stretch the dough. Roll it back up into a ball, then turn it, stretch and roll it up again. Repeat this process for about 5-6 minutes. The dough will start to become smooth as the shortening breaks down. If the dough feels grainy, keep working it until it’s smooth and glossy. Don’t be afraid to be rough – you’ll need to use lots of pressure and work the dough vigorously to get the best results. Knead the dough to combine the ingredients properly. Use the heel of your hand to stretch the dough. Roll it back up into a ball, then turn it, stretch and roll it up again. Repeat this process for about 5-6 minutes. The dough will start to become smooth as the shortening breaks down. If the dough feels grainy, keep working it until it’s smooth and glossy. Don’t be afraid to be rough – you’ll need to use lots of pressure and work the dough vigorously to get the best results. When the dough is smooth, wrap it in cling film and put it in the fridge to rest for 30–60 minutes. When the dough is smooth, wrap it in cling film and put it in the fridge to rest for 30–60 minutes. While the dough is resting, peel and cut the potato, swede and onion into cubes about 1cm/½in square. Cut the beef into similar sized chunks. Put all four ingredients into a bowl and mix. Season well with salt and some freshly ground black pepper, then put the filling to one side until the dough is ready. While the dough is resting, peel and cut the potato, swede and onion into cubes about 1cm/½in square. Cut the beef into similar sized chunks. Put all four ingredients into a bowl and mix. Season well with salt and some freshly ground black pepper, then put the filling to one side until the dough is ready. Lightly grease a baking tray with margarine (or butter) and line with baking or silicone paper (not greaseproof). Lightly grease a baking tray with margarine (or butter) and line with baking or silicone paper (not greaseproof). Preheat the oven to 170C (150C fan assisted)/325F/Gas 3. Preheat the oven to 170C (150C fan assisted)/325F/Gas 3. Once the dough has had time to relax, take it out of the fridge. The margarine or butter will have chilled, giving you a tight dough. Divide the dough into four equal-sized pieces. Shape each piece into a ball and use a rolling pin to roll each ball into a disc roughly 25cm/10in wide (roughly the same size as a dinner plate). Once the dough has had time to relax, take it out of the fridge. The margarine or butter will have chilled, giving you a tight dough. Divide the dough into four equal-sized pieces. Shape each piece into a ball and use a rolling pin to roll each ball into a disc roughly 25cm/10in wide (roughly the same size as a dinner plate). Spoon a quarter of the filling onto each disc. Spread the filling on one half of the disc, leaving the other half clear. Put a knob of butter or margarine on top of the filling. Spoon a quarter of the filling onto each disc. Spread the filling on one half of the disc, leaving the other half clear. Put a knob of butter or margarine on top of the filling. Carefully fold the pastry over, join the edges and push with your fingers to seal. Crimp the edge to make sure the filling is held inside – either by using a fork, or by making small twists along the sealed edge. Traditionally Cornish pasties have around 20 crimps. When you’ve crimped along the edge, fold the end corners underneath. Carefully fold the pastry over, join the edges and push with your fingers to seal. Crimp the edge to make sure the filling is held inside – either by using a fork, or by making small twists along the sealed edge. Traditionally Cornish pasties have around 20 crimps. When you’ve crimped along the edge, fold the end corners underneath. Put the pasties onto the baking tray and brush the top of each pasty with the egg and salt mixture. Bake on the middle shelf of the oven for about 45 minutes or until the pasties are golden-brown. If your pasties aren't browning, increase the oven temperature by 10C/25F for the last 10 minutes of cooking time. Put the pasties onto the baking tray and brush the top of each pasty with the egg and salt mixture. Bake on the middle shelf of the oven for about 45 minutes or until the pasties are golden-brown. If your pasties aren't browning, increase the oven temperature by 10C/25F for the last 10 minutes of cooking time."
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} | 517718e624a8976b1434d7d8f13535697ed61e8f15a496c0dac639f11d05a0d7 | Cherry Bakewell cupcakes recipe
An average of 4.5 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cherry_bakewell_cupcakes_24953_16x9.jpg If you like Bakewell tarts, you’ll love these cute almond and cherry cupcakes. They make a great addition to a bake sale. 150g/5½oz margarine150g/5½oz caster sugar100g/3½oz self-raising flour3 medium free-range eggs, at room temperature1 tsp baking powder60g/2¼oz ground almonds1 tbsp milk90g/3¼oz raspberry jam 150g/5½oz margarine 150g/5½oz caster sugar 100g/3½oz self-raising flour 3 medium free-range eggs, at room temperature 1 tsp baking powder 60g/2¼oz ground almonds 1 tbsp milk 90g/3¼oz raspberry jam 250g/9oz icing sugar3 tbsp fresh lemon juice12 un-dyed glacé cherries 250g/9oz icing sugar 3 tbsp fresh lemon juice 12 un-dyed glacé cherries Method Preheat the oven to 180C/350F/Gas 4. Line a 12-hole muffin tin with paper cases.For the cupcakes, cream the margarine in a bowl until light and fluffy. Add the remaining ingredients, except the raspberry jam, and mix until well combined.Spoon the mixture into the cases and bake for 15-20 minutes, or until risen and golden-brown and a skewer inserted into the middle comes out clean. Remove from the oven and set aside to cool for 10 minutes.For the icing, mix the icing sugar and lemon juice together in a bowl until smooth. Using an apple corer, carefully remove the middle of the cupcakes. Fill the holes with the raspberry jam.Carefully spoon the icing onto the top of each cake until the icing reaches the sides of the cake case and top with a cherry. Preheat the oven to 180C/350F/Gas 4. Line a 12-hole muffin tin with paper cases. Preheat the oven to 180C/350F/Gas 4. Line a 12-hole muffin tin with paper cases. For the cupcakes, cream the margarine in a bowl until light and fluffy. Add the remaining ingredients, except the raspberry jam, and mix until well combined. For the cupcakes, cream the margarine in a bowl until light and fluffy. Add the remaining ingredients, except the raspberry jam, and mix until well combined. Spoon the mixture into the cases and bake for 15-20 minutes, or until risen and golden-brown and a skewer inserted into the middle comes out clean. Remove from the oven and set aside to cool for 10 minutes. Spoon the mixture into the cases and bake for 15-20 minutes, or until risen and golden-brown and a skewer inserted into the middle comes out clean. Remove from the oven and set aside to cool for 10 minutes. For the icing, mix the icing sugar and lemon juice together in a bowl until smooth. For the icing, mix the icing sugar and lemon juice together in a bowl until smooth. Using an apple corer, carefully remove the middle of the cupcakes. Fill the holes with the raspberry jam. Using an apple corer, carefully remove the middle of the cupcakes. Fill the holes with the raspberry jam. Carefully spoon the icing onto the top of each cake until the icing reaches the sides of the cake case and top with a cherry. Carefully spoon the icing onto the top of each cake until the icing reaches the sides of the cake case and top with a cherry. | {
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"title": "Cherry Bakewell cupcakes recipe",
"content": "An average of 4.5 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cherry_bakewell_cupcakes_24953_16x9.jpg If you like Bakewell tarts, you’ll love these cute almond and cherry cupcakes. They make a great addition to a bake sale. 150g/5½oz margarine150g/5½oz caster sugar100g/3½oz self-raising flour3 medium free-range eggs, at room temperature1 tsp baking powder60g/2¼oz ground almonds1 tbsp milk90g/3¼oz raspberry jam 150g/5½oz margarine 150g/5½oz caster sugar 100g/3½oz self-raising flour 3 medium free-range eggs, at room temperature 1 tsp baking powder 60g/2¼oz ground almonds 1 tbsp milk 90g/3¼oz raspberry jam 250g/9oz icing sugar3 tbsp fresh lemon juice12 un-dyed glacé cherries 250g/9oz icing sugar 3 tbsp fresh lemon juice 12 un-dyed glacé cherries Method Preheat the oven to 180C/350F/Gas 4. Line a 12-hole muffin tin with paper cases.For the cupcakes, cream the margarine in a bowl until light and fluffy. Add the remaining ingredients, except the raspberry jam, and mix until well combined.Spoon the mixture into the cases and bake for 15-20 minutes, or until risen and golden-brown and a skewer inserted into the middle comes out clean. Remove from the oven and set aside to cool for 10 minutes.For the icing, mix the icing sugar and lemon juice together in a bowl until smooth. Using an apple corer, carefully remove the middle of the cupcakes. Fill the holes with the raspberry jam.Carefully spoon the icing onto the top of each cake until the icing reaches the sides of the cake case and top with a cherry. Preheat the oven to 180C/350F/Gas 4. Line a 12-hole muffin tin with paper cases. Preheat the oven to 180C/350F/Gas 4. Line a 12-hole muffin tin with paper cases. For the cupcakes, cream the margarine in a bowl until light and fluffy. Add the remaining ingredients, except the raspberry jam, and mix until well combined. For the cupcakes, cream the margarine in a bowl until light and fluffy. Add the remaining ingredients, except the raspberry jam, and mix until well combined. Spoon the mixture into the cases and bake for 15-20 minutes, or until risen and golden-brown and a skewer inserted into the middle comes out clean. Remove from the oven and set aside to cool for 10 minutes. Spoon the mixture into the cases and bake for 15-20 minutes, or until risen and golden-brown and a skewer inserted into the middle comes out clean. Remove from the oven and set aside to cool for 10 minutes. For the icing, mix the icing sugar and lemon juice together in a bowl until smooth. For the icing, mix the icing sugar and lemon juice together in a bowl until smooth. Using an apple corer, carefully remove the middle of the cupcakes. Fill the holes with the raspberry jam. Using an apple corer, carefully remove the middle of the cupcakes. Fill the holes with the raspberry jam. Carefully spoon the icing onto the top of each cake until the icing reaches the sides of the cake case and top with a cherry. Carefully spoon the icing onto the top of each cake until the icing reaches the sides of the cake case and top with a cherry."
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} | d79d9b2be51d2bc66af159d60a3f0119442cbed4fdae2d9a945c3e431f77c4a0 | Victoria sponge with strawberry jam recipe
An average of 4.5 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/victoriaspongewithst_90309_16x9.jpg Afternoon tea wouldn't be complete without a traditional English Victoria sponge cake. knob of butter, melted225g/8oz butter, softened225g/8oz caster sugar4 large free-range eggs225g/8oz self-raising flour, sifted (you may need a bit extra) knob of butter, melted 225g/8oz butter, softened 225g/8oz caster sugar 4 large free-range eggs 225g/8oz self-raising flour, sifted (you may need a bit extra) 6 tbsp good-quality strawberry jam300ml/10½ fl oz double cream, lightly whipped 6 tbsp good-quality strawberry jam 300ml/10½ fl oz double cream, lightly whipped icing sugar, for dusting icing sugar, for dusting Method Preheat the oven to 180C/350F/Gas 4.Gently heat the knob of butter in a pan and brush two 6in-7in/15cm-17.5cm cake tins with the melted butter. Line the bottom of the two cake tins with a circle of greaseproof paper.In a large bowl, cream together the butter and sugar until pale and creamy, using an electric whisk or a wooden spoon. Beat well to get lots of air into the mixture (this should take a couple of minutes).Beat in the eggs one at a time. Add a tablespoon of flour if the mixture curdles.Fold in the flour using a large metal spoon. Be careful not to over-mix it.Pour the mixture equally between the two cake tins and level off the top with a spatula. Make a slight dip in the centre with the tip of the spatula if you don't want them to be pointed in the middle.Place in the oven and bake for about 20 minutes, or until the cakes spring back when pressed gently with a finger and are pale golden in colour.Remove from the oven and take them out of the tins after about 5-10 minutes. Place them on a wire rack to cool completely (for about half an hour).Spread the sponge with the jam and the whipped cream, then carefully sandwich together.Dust with icing sugar and serve. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Gently heat the knob of butter in a pan and brush two 6in-7in/15cm-17.5cm cake tins with the melted butter. Line the bottom of the two cake tins with a circle of greaseproof paper. Gently heat the knob of butter in a pan and brush two 6in-7in/15cm-17.5cm cake tins with the melted butter. Line the bottom of the two cake tins with a circle of greaseproof paper. In a large bowl, cream together the butter and sugar until pale and creamy, using an electric whisk or a wooden spoon. Beat well to get lots of air into the mixture (this should take a couple of minutes). In a large bowl, cream together the butter and sugar until pale and creamy, using an electric whisk or a wooden spoon. Beat well to get lots of air into the mixture (this should take a couple of minutes). Beat in the eggs one at a time. Add a tablespoon of flour if the mixture curdles. Beat in the eggs one at a time. Add a tablespoon of flour if the mixture curdles. Fold in the flour using a large metal spoon. Be careful not to over-mix it. Fold in the flour using a large metal spoon. Be careful not to over-mix it. Pour the mixture equally between the two cake tins and level off the top with a spatula. Make a slight dip in the centre with the tip of the spatula if you don't want them to be pointed in the middle. Pour the mixture equally between the two cake tins and level off the top with a spatula. Make a slight dip in the centre with the tip of the spatula if you don't want them to be pointed in the middle. Place in the oven and bake for about 20 minutes, or until the cakes spring back when pressed gently with a finger and are pale golden in colour. Place in the oven and bake for about 20 minutes, or until the cakes spring back when pressed gently with a finger and are pale golden in colour. Remove from the oven and take them out of the tins after about 5-10 minutes. Place them on a wire rack to cool completely (for about half an hour). Remove from the oven and take them out of the tins after about 5-10 minutes. Place them on a wire rack to cool completely (for about half an hour). Spread the sponge with the jam and the whipped cream, then carefully sandwich together. Spread the sponge with the jam and the whipped cream, then carefully sandwich together. Dust with icing sugar and serve. Dust with icing sugar and serve. | {
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"title": "Victoria sponge with strawberry jam recipe",
"content": "An average of 4.5 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/victoriaspongewithst_90309_16x9.jpg Afternoon tea wouldn't be complete without a traditional English Victoria sponge cake. knob of butter, melted225g/8oz butter, softened225g/8oz caster sugar4 large free-range eggs225g/8oz self-raising flour, sifted (you may need a bit extra) knob of butter, melted 225g/8oz butter, softened 225g/8oz caster sugar 4 large free-range eggs 225g/8oz self-raising flour, sifted (you may need a bit extra) 6 tbsp good-quality strawberry jam300ml/10½ fl oz double cream, lightly whipped 6 tbsp good-quality strawberry jam 300ml/10½ fl oz double cream, lightly whipped icing sugar, for dusting icing sugar, for dusting Method Preheat the oven to 180C/350F/Gas 4.Gently heat the knob of butter in a pan and brush two 6in-7in/15cm-17.5cm cake tins with the melted butter. Line the bottom of the two cake tins with a circle of greaseproof paper.In a large bowl, cream together the butter and sugar until pale and creamy, using an electric whisk or a wooden spoon. Beat well to get lots of air into the mixture (this should take a couple of minutes).Beat in the eggs one at a time. Add a tablespoon of flour if the mixture curdles.Fold in the flour using a large metal spoon. Be careful not to over-mix it.Pour the mixture equally between the two cake tins and level off the top with a spatula. Make a slight dip in the centre with the tip of the spatula if you don't want them to be pointed in the middle.Place in the oven and bake for about 20 minutes, or until the cakes spring back when pressed gently with a finger and are pale golden in colour.Remove from the oven and take them out of the tins after about 5-10 minutes. Place them on a wire rack to cool completely (for about half an hour).Spread the sponge with the jam and the whipped cream, then carefully sandwich together.Dust with icing sugar and serve. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Gently heat the knob of butter in a pan and brush two 6in-7in/15cm-17.5cm cake tins with the melted butter. Line the bottom of the two cake tins with a circle of greaseproof paper. Gently heat the knob of butter in a pan and brush two 6in-7in/15cm-17.5cm cake tins with the melted butter. Line the bottom of the two cake tins with a circle of greaseproof paper. In a large bowl, cream together the butter and sugar until pale and creamy, using an electric whisk or a wooden spoon. Beat well to get lots of air into the mixture (this should take a couple of minutes). In a large bowl, cream together the butter and sugar until pale and creamy, using an electric whisk or a wooden spoon. Beat well to get lots of air into the mixture (this should take a couple of minutes). Beat in the eggs one at a time. Add a tablespoon of flour if the mixture curdles. Beat in the eggs one at a time. Add a tablespoon of flour if the mixture curdles. Fold in the flour using a large metal spoon. Be careful not to over-mix it. Fold in the flour using a large metal spoon. Be careful not to over-mix it. Pour the mixture equally between the two cake tins and level off the top with a spatula. Make a slight dip in the centre with the tip of the spatula if you don't want them to be pointed in the middle. Pour the mixture equally between the two cake tins and level off the top with a spatula. Make a slight dip in the centre with the tip of the spatula if you don't want them to be pointed in the middle. Place in the oven and bake for about 20 minutes, or until the cakes spring back when pressed gently with a finger and are pale golden in colour. Place in the oven and bake for about 20 minutes, or until the cakes spring back when pressed gently with a finger and are pale golden in colour. Remove from the oven and take them out of the tins after about 5-10 minutes. Place them on a wire rack to cool completely (for about half an hour). Remove from the oven and take them out of the tins after about 5-10 minutes. Place them on a wire rack to cool completely (for about half an hour). Spread the sponge with the jam and the whipped cream, then carefully sandwich together. Spread the sponge with the jam and the whipped cream, then carefully sandwich together. Dust with icing sugar and serve. Dust with icing sugar and serve."
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} | bc96d8775f8436f31974c288f27e36be627c1cf87373ba360ba2bdb0310840a1 | Gingerbread blondies recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gingerbread_blondies_42488_16x9.jpg Make your blondies even better with chunks of gingerbread biscuit swirled through the batter. Perfect for the festive season. Equipment and preparation: You will need a 23cm/9in square baking tin and a food processor for this recipe. 200g/7oz gingerbread people100g/3½oz butter, melted 200g/7oz gingerbread people 100g/3½oz butter, melted 220g/8oz unsalted butter 1 tbsp treacle150g/5½oz dark soft brown sugar100g/3½oz caster sugar2 tsp vanilla bean paste2 large free-range eggs½ orange or clementine, zest only 200g/7oz plain flour, plus extra for dusting¼ tsp ground cloves (8 cloves)½ tsp ground nutmeg 2 tsp ground cinnamon2 tsp ground ginger160g/5½oz blonde chocolate buttons 125g/4½oz gingerbread people, roughly choppedminiature gingerbread people, to decorateblonde chocolate buttons, to decorate 220g/8oz unsalted butter 1 tbsp treacle 150g/5½oz dark soft brown sugar 100g/3½oz caster sugar 2 tsp vanilla bean paste 2 large free-range eggs ½ orange or clementine, zest only 200g/7oz plain flour, plus extra for dusting ¼ tsp ground cloves (8 cloves) ½ tsp ground nutmeg 2 tsp ground cinnamon 2 tsp ground ginger 160g/5½oz blonde chocolate buttons 125g/4½oz gingerbread people, roughly chopped miniature gingerbread people, to decorate blonde chocolate buttons, to decorate Method Preheat the oven to 180C/160C Fan/Gas 4. Line a 23cm/9in square baking tin with baking paper. To make the gingerbread base, put the gingerbread people into a food processor and blend to a breadcrumb-like consistency. Tip into a bowl and mix with the melted butter until it resembles wet sand. Transfer to the baking tin and flatten down with the back of a mug. Put in the fridge to set whilst you make the blondie. To make the blondie, put the butter into a saucepan, then melt over a medium heat, stirring continuously, for about 10 minutes. The butter will start to froth vigorously – continue to stir until you see light brown sediments on the bottom, with a fragrant, nutty smell. At this point, remove from the heat and continue to stir for another 20 seconds or so until the butter looks a light brown colour. Pour the butter into a large bowl to cool down. Use a spatula to scrape the flavoursome brown sediments from the pan and add these to the butter bowl.Add the treacle, dark brown sugar and caster sugar to the brown butter and whisk to combine. Add the vanilla and whisk again. If the mixture is still warm, allow to cool before whisking in the eggs, one at a time, and orange zest.Whisk the flour, cloves, nutmeg, cinnamon, ginger and 1 teaspoon of salt together in a separate bowl. Tip into the brown butter mixture and fold until just combined. Toss the chocolate buttons and gingerbread pieces in some flour, then fold both through the blondie mixture.Pour the batter over the set gingerbread base and flatten out, then top with more chocolate buttons and mini gingerbread people to decorate. Bake for 30–40 minutes until golden and crispy on top. It should be slightly wobbly in the centre, with firm edges. Allow to cool in the tin at room temperature, then transfer to the fridge and leave to set for 4 hours, or ideally overnight. Cut into 16 small squares to serve. Preheat the oven to 180C/160C Fan/Gas 4. Line a 23cm/9in square baking tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Line a 23cm/9in square baking tin with baking paper. To make the gingerbread base, put the gingerbread people into a food processor and blend to a breadcrumb-like consistency. Tip into a bowl and mix with the melted butter until it resembles wet sand. Transfer to the baking tin and flatten down with the back of a mug. Put in the fridge to set whilst you make the blondie. To make the gingerbread base, put the gingerbread people into a food processor and blend to a breadcrumb-like consistency. Tip into a bowl and mix with the melted butter until it resembles wet sand. Transfer to the baking tin and flatten down with the back of a mug. Put in the fridge to set whilst you make the blondie. To make the blondie, put the butter into a saucepan, then melt over a medium heat, stirring continuously, for about 10 minutes. The butter will start to froth vigorously – continue to stir until you see light brown sediments on the bottom, with a fragrant, nutty smell. At this point, remove from the heat and continue to stir for another 20 seconds or so until the butter looks a light brown colour. Pour the butter into a large bowl to cool down. Use a spatula to scrape the flavoursome brown sediments from the pan and add these to the butter bowl. To make the blondie, put the butter into a saucepan, then melt over a medium heat, stirring continuously, for about 10 minutes. The butter will start to froth vigorously – continue to stir until you see light brown sediments on the bottom, with a fragrant, nutty smell. At this point, remove from the heat and continue to stir for another 20 seconds or so until the butter looks a light brown colour. Pour the butter into a large bowl to cool down. Use a spatula to scrape the flavoursome brown sediments from the pan and add these to the butter bowl. Add the treacle, dark brown sugar and caster sugar to the brown butter and whisk to combine. Add the vanilla and whisk again. If the mixture is still warm, allow to cool before whisking in the eggs, one at a time, and orange zest. Add the treacle, dark brown sugar and caster sugar to the brown butter and whisk to combine. Add the vanilla and whisk again. If the mixture is still warm, allow to cool before whisking in the eggs, one at a time, and orange zest. Whisk the flour, cloves, nutmeg, cinnamon, ginger and 1 teaspoon of salt together in a separate bowl. Tip into the brown butter mixture and fold until just combined. Toss the chocolate buttons and gingerbread pieces in some flour, then fold both through the blondie mixture. Whisk the flour, cloves, nutmeg, cinnamon, ginger and 1 teaspoon of salt together in a separate bowl. Tip into the brown butter mixture and fold until just combined. Toss the chocolate buttons and gingerbread pieces in some flour, then fold both through the blondie mixture. Pour the batter over the set gingerbread base and flatten out, then top with more chocolate buttons and mini gingerbread people to decorate. Bake for 30–40 minutes until golden and crispy on top. It should be slightly wobbly in the centre, with firm edges. Pour the batter over the set gingerbread base and flatten out, then top with more chocolate buttons and mini gingerbread people to decorate. Bake for 30–40 minutes until golden and crispy on top. It should be slightly wobbly in the centre, with firm edges. Allow to cool in the tin at room temperature, then transfer to the fridge and leave to set for 4 hours, or ideally overnight. Cut into 16 small squares to serve. Allow to cool in the tin at room temperature, then transfer to the fridge and leave to set for 4 hours, or ideally overnight. Cut into 16 small squares to serve. | {
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"title": "Gingerbread blondies 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/gingerbread_blondies_42488_16x9.jpg Make your blondies even better with chunks of gingerbread biscuit swirled through the batter. Perfect for the festive season. Equipment and preparation: You will need a 23cm/9in square baking tin and a food processor for this recipe. 200g/7oz gingerbread people100g/3½oz butter, melted 200g/7oz gingerbread people 100g/3½oz butter, melted 220g/8oz unsalted butter 1 tbsp treacle150g/5½oz dark soft brown sugar100g/3½oz caster sugar2 tsp vanilla bean paste2 large free-range eggs½ orange or clementine, zest only 200g/7oz plain flour, plus extra for dusting¼ tsp ground cloves (8 cloves)½ tsp ground nutmeg 2 tsp ground cinnamon2 tsp ground ginger160g/5½oz blonde chocolate buttons 125g/4½oz gingerbread people, roughly choppedminiature gingerbread people, to decorateblonde chocolate buttons, to decorate 220g/8oz unsalted butter 1 tbsp treacle 150g/5½oz dark soft brown sugar 100g/3½oz caster sugar 2 tsp vanilla bean paste 2 large free-range eggs ½ orange or clementine, zest only 200g/7oz plain flour, plus extra for dusting ¼ tsp ground cloves (8 cloves) ½ tsp ground nutmeg 2 tsp ground cinnamon 2 tsp ground ginger 160g/5½oz blonde chocolate buttons 125g/4½oz gingerbread people, roughly chopped miniature gingerbread people, to decorate blonde chocolate buttons, to decorate Method Preheat the oven to 180C/160C Fan/Gas 4. Line a 23cm/9in square baking tin with baking paper. To make the gingerbread base, put the gingerbread people into a food processor and blend to a breadcrumb-like consistency. Tip into a bowl and mix with the melted butter until it resembles wet sand. Transfer to the baking tin and flatten down with the back of a mug. Put in the fridge to set whilst you make the blondie. To make the blondie, put the butter into a saucepan, then melt over a medium heat, stirring continuously, for about 10 minutes. The butter will start to froth vigorously – continue to stir until you see light brown sediments on the bottom, with a fragrant, nutty smell. At this point, remove from the heat and continue to stir for another 20 seconds or so until the butter looks a light brown colour. Pour the butter into a large bowl to cool down. Use a spatula to scrape the flavoursome brown sediments from the pan and add these to the butter bowl.Add the treacle, dark brown sugar and caster sugar to the brown butter and whisk to combine. Add the vanilla and whisk again. If the mixture is still warm, allow to cool before whisking in the eggs, one at a time, and orange zest.Whisk the flour, cloves, nutmeg, cinnamon, ginger and 1 teaspoon of salt together in a separate bowl. Tip into the brown butter mixture and fold until just combined. Toss the chocolate buttons and gingerbread pieces in some flour, then fold both through the blondie mixture.Pour the batter over the set gingerbread base and flatten out, then top with more chocolate buttons and mini gingerbread people to decorate. Bake for 30–40 minutes until golden and crispy on top. It should be slightly wobbly in the centre, with firm edges. Allow to cool in the tin at room temperature, then transfer to the fridge and leave to set for 4 hours, or ideally overnight. Cut into 16 small squares to serve. Preheat the oven to 180C/160C Fan/Gas 4. Line a 23cm/9in square baking tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Line a 23cm/9in square baking tin with baking paper. To make the gingerbread base, put the gingerbread people into a food processor and blend to a breadcrumb-like consistency. Tip into a bowl and mix with the melted butter until it resembles wet sand. Transfer to the baking tin and flatten down with the back of a mug. Put in the fridge to set whilst you make the blondie. To make the gingerbread base, put the gingerbread people into a food processor and blend to a breadcrumb-like consistency. Tip into a bowl and mix with the melted butter until it resembles wet sand. Transfer to the baking tin and flatten down with the back of a mug. Put in the fridge to set whilst you make the blondie. To make the blondie, put the butter into a saucepan, then melt over a medium heat, stirring continuously, for about 10 minutes. The butter will start to froth vigorously – continue to stir until you see light brown sediments on the bottom, with a fragrant, nutty smell. At this point, remove from the heat and continue to stir for another 20 seconds or so until the butter looks a light brown colour. Pour the butter into a large bowl to cool down. Use a spatula to scrape the flavoursome brown sediments from the pan and add these to the butter bowl. To make the blondie, put the butter into a saucepan, then melt over a medium heat, stirring continuously, for about 10 minutes. The butter will start to froth vigorously – continue to stir until you see light brown sediments on the bottom, with a fragrant, nutty smell. At this point, remove from the heat and continue to stir for another 20 seconds or so until the butter looks a light brown colour. Pour the butter into a large bowl to cool down. Use a spatula to scrape the flavoursome brown sediments from the pan and add these to the butter bowl. Add the treacle, dark brown sugar and caster sugar to the brown butter and whisk to combine. Add the vanilla and whisk again. If the mixture is still warm, allow to cool before whisking in the eggs, one at a time, and orange zest. Add the treacle, dark brown sugar and caster sugar to the brown butter and whisk to combine. Add the vanilla and whisk again. If the mixture is still warm, allow to cool before whisking in the eggs, one at a time, and orange zest. Whisk the flour, cloves, nutmeg, cinnamon, ginger and 1 teaspoon of salt together in a separate bowl. Tip into the brown butter mixture and fold until just combined. Toss the chocolate buttons and gingerbread pieces in some flour, then fold both through the blondie mixture. Whisk the flour, cloves, nutmeg, cinnamon, ginger and 1 teaspoon of salt together in a separate bowl. Tip into the brown butter mixture and fold until just combined. Toss the chocolate buttons and gingerbread pieces in some flour, then fold both through the blondie mixture. Pour the batter over the set gingerbread base and flatten out, then top with more chocolate buttons and mini gingerbread people to decorate. Bake for 30–40 minutes until golden and crispy on top. It should be slightly wobbly in the centre, with firm edges. Pour the batter over the set gingerbread base and flatten out, then top with more chocolate buttons and mini gingerbread people to decorate. Bake for 30–40 minutes until golden and crispy on top. It should be slightly wobbly in the centre, with firm edges. Allow to cool in the tin at room temperature, then transfer to the fridge and leave to set for 4 hours, or ideally overnight. Cut into 16 small squares to serve. Allow to cool in the tin at room temperature, then transfer to the fridge and leave to set for 4 hours, or ideally overnight. Cut into 16 small squares to serve."
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} | 409d8630c4567b14d66f93be6b4799e0bb29a2df4de2e9b84901df45adb469c3 | Chocolate brownie with chocolate mousse recipe
Chocolate brownie with chocolate mousse and cherry compôte An average of 0.0 out of 5 stars from 0 ratings An indulgent chocolate dessert of one-bowl chocolate brownies alongside a light chocolate mousse, all topped with a sharp cherry compôte to balance the richness. The perfect mixture of sweet and sour. 75g/2½oz salted butter, plus extra for greasing50g/1¾oz good-quality dark chocolate (preferably 70% cocoa solids), broken into pieces 50g/1¾oz brown sugar 1 free-range egg 2 tsp vanilla extract 50g/1¾oz plain flour25g/1oz cocoa powder 75g/2½oz salted butter, plus extra for greasing 50g/1¾oz good-quality dark chocolate (preferably 70% cocoa solids), broken into pieces 50g/1¾oz brown sugar 1 free-range egg 2 tsp vanilla extract 50g/1¾oz plain flour 25g/1oz cocoa powder 75g/2½oz dark chocolate (ideally 55% cocoa solids), broken into pieces3 large egg whites a few drops vanilla extract 1 heaped tbsp caster sugar 75g/2½oz dark chocolate (ideally 55% cocoa solids), broken into pieces 3 large egg whites a few drops vanilla extract 1 heaped tbsp caster sugar 250g/9oz frozen cherries (pitted) 1 heaped tbsp caster sugar 1 tbsp lemon juice 250g/9oz frozen cherries (pitted) 1 heaped tbsp caster sugar 1 tbsp lemon juice Method Grease four holes of a muffin tin and preheat the oven to 200C/180C Fan/Gas 6.To make the brownie, melt the butter in a large saucepan over a low heat. Take off the heat and add the dark chocolate, allow it to melt in the residual heat. Stir until fully melted and combined.Add the brown sugar, egg and vanilla and mix until glossy and well combined.Sift in the flour and cocoa powder. Stir to combine. Pour the mixture into the prepared muffin tin. Bake for 10–15 minutes. When cooked, the brownies should be slightly soft in the middle but set at the edges.Remove from the oven and heavily slam the muffin tin on the work surface 2 times (this removes the air from the brownies and keeps them very soft and moist). Leave to cool completely.To make the chocolate mousse, melt the chocolate in a heatproof bowl set over a pan of simmering water (make sure the bottom of the bowl does not touch the water).Whisk the egg whites until soft peaks form, add the sugar to the egg whites and whisk again until stiff peaks form. Add a third of the whisked egg whites to the melted chocolate to loosen the mixture, before folding in the remaining egg whites.Fold in the dash of vanilla extract and pop in the fridge. Allow to chill for at least 1 hour before serving.To make the cherry compôte, in a pan add all the ingredients plus a tablespoon of water. Bring to a boil.Simmer until the compôte has thickened, this will take about 15 minutes. Leave to cool.To serve, place a brownie on a plate and add a generous spoonful of mousse on top.Drizzle over the compôte to finish. Grease four holes of a muffin tin and preheat the oven to 200C/180C Fan/Gas 6. Grease four holes of a muffin tin and preheat the oven to 200C/180C Fan/Gas 6. To make the brownie, melt the butter in a large saucepan over a low heat. Take off the heat and add the dark chocolate, allow it to melt in the residual heat. Stir until fully melted and combined. To make the brownie, melt the butter in a large saucepan over a low heat. Take off the heat and add the dark chocolate, allow it to melt in the residual heat. Stir until fully melted and combined. Add the brown sugar, egg and vanilla and mix until glossy and well combined. Add the brown sugar, egg and vanilla and mix until glossy and well combined. Sift in the flour and cocoa powder. Stir to combine. Sift in the flour and cocoa powder. Stir to combine. Pour the mixture into the prepared muffin tin. Bake for 10–15 minutes. When cooked, the brownies should be slightly soft in the middle but set at the edges. Pour the mixture into the prepared muffin tin. Bake for 10–15 minutes. When cooked, the brownies should be slightly soft in the middle but set at the edges. Remove from the oven and heavily slam the muffin tin on the work surface 2 times (this removes the air from the brownies and keeps them very soft and moist). Leave to cool completely. Remove from the oven and heavily slam the muffin tin on the work surface 2 times (this removes the air from the brownies and keeps them very soft and moist). Leave to cool completely. To make the chocolate mousse, melt the chocolate in a heatproof bowl set over a pan of simmering water (make sure the bottom of the bowl does not touch the water). To make the chocolate mousse, melt the chocolate in a heatproof bowl set over a pan of simmering water (make sure the bottom of the bowl does not touch the water). Whisk the egg whites until soft peaks form, add the sugar to the egg whites and whisk again until stiff peaks form. Whisk the egg whites until soft peaks form, add the sugar to the egg whites and whisk again until stiff peaks form. Add a third of the whisked egg whites to the melted chocolate to loosen the mixture, before folding in the remaining egg whites. Add a third of the whisked egg whites to the melted chocolate to loosen the mixture, before folding in the remaining egg whites. Fold in the dash of vanilla extract and pop in the fridge. Allow to chill for at least 1 hour before serving. Fold in the dash of vanilla extract and pop in the fridge. Allow to chill for at least 1 hour before serving. To make the cherry compôte, in a pan add all the ingredients plus a tablespoon of water. Bring to a boil. To make the cherry compôte, in a pan add all the ingredients plus a tablespoon of water. Bring to a boil. Simmer until the compôte has thickened, this will take about 15 minutes. Leave to cool. Simmer until the compôte has thickened, this will take about 15 minutes. Leave to cool. To serve, place a brownie on a plate and add a generous spoonful of mousse on top. To serve, place a brownie on a plate and add a generous spoonful of mousse on top. Drizzle over the compôte to finish. Drizzle over the compôte to finish. | {
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"title": "Chocolate brownie with chocolate mousse recipe",
"content": "Chocolate brownie with chocolate mousse and cherry compôte An average of 0.0 out of 5 stars from 0 ratings An indulgent chocolate dessert of one-bowl chocolate brownies alongside a light chocolate mousse, all topped with a sharp cherry compôte to balance the richness. The perfect mixture of sweet and sour. 75g/2½oz salted butter, plus extra for greasing50g/1¾oz good-quality dark chocolate (preferably 70% cocoa solids), broken into pieces 50g/1¾oz brown sugar 1 free-range egg 2 tsp vanilla extract 50g/1¾oz plain flour25g/1oz cocoa powder 75g/2½oz salted butter, plus extra for greasing 50g/1¾oz good-quality dark chocolate (preferably 70% cocoa solids), broken into pieces 50g/1¾oz brown sugar 1 free-range egg 2 tsp vanilla extract 50g/1¾oz plain flour 25g/1oz cocoa powder 75g/2½oz dark chocolate (ideally 55% cocoa solids), broken into pieces3 large egg whites a few drops vanilla extract 1 heaped tbsp caster sugar 75g/2½oz dark chocolate (ideally 55% cocoa solids), broken into pieces 3 large egg whites a few drops vanilla extract 1 heaped tbsp caster sugar 250g/9oz frozen cherries (pitted) 1 heaped tbsp caster sugar 1 tbsp lemon juice 250g/9oz frozen cherries (pitted) 1 heaped tbsp caster sugar 1 tbsp lemon juice Method Grease four holes of a muffin tin and preheat the oven to 200C/180C Fan/Gas 6.To make the brownie, melt the butter in a large saucepan over a low heat. Take off the heat and add the dark chocolate, allow it to melt in the residual heat. Stir until fully melted and combined.Add the brown sugar, egg and vanilla and mix until glossy and well combined.Sift in the flour and cocoa powder. Stir to combine. Pour the mixture into the prepared muffin tin. Bake for 10–15 minutes. When cooked, the brownies should be slightly soft in the middle but set at the edges.Remove from the oven and heavily slam the muffin tin on the work surface 2 times (this removes the air from the brownies and keeps them very soft and moist). Leave to cool completely.To make the chocolate mousse, melt the chocolate in a heatproof bowl set over a pan of simmering water (make sure the bottom of the bowl does not touch the water).Whisk the egg whites until soft peaks form, add the sugar to the egg whites and whisk again until stiff peaks form. Add a third of the whisked egg whites to the melted chocolate to loosen the mixture, before folding in the remaining egg whites.Fold in the dash of vanilla extract and pop in the fridge. Allow to chill for at least 1 hour before serving.To make the cherry compôte, in a pan add all the ingredients plus a tablespoon of water. Bring to a boil.Simmer until the compôte has thickened, this will take about 15 minutes. Leave to cool.To serve, place a brownie on a plate and add a generous spoonful of mousse on top.Drizzle over the compôte to finish. Grease four holes of a muffin tin and preheat the oven to 200C/180C Fan/Gas 6. Grease four holes of a muffin tin and preheat the oven to 200C/180C Fan/Gas 6. To make the brownie, melt the butter in a large saucepan over a low heat. Take off the heat and add the dark chocolate, allow it to melt in the residual heat. Stir until fully melted and combined. To make the brownie, melt the butter in a large saucepan over a low heat. Take off the heat and add the dark chocolate, allow it to melt in the residual heat. Stir until fully melted and combined. Add the brown sugar, egg and vanilla and mix until glossy and well combined. Add the brown sugar, egg and vanilla and mix until glossy and well combined. Sift in the flour and cocoa powder. Stir to combine. Sift in the flour and cocoa powder. Stir to combine. Pour the mixture into the prepared muffin tin. Bake for 10–15 minutes. When cooked, the brownies should be slightly soft in the middle but set at the edges. Pour the mixture into the prepared muffin tin. Bake for 10–15 minutes. When cooked, the brownies should be slightly soft in the middle but set at the edges. Remove from the oven and heavily slam the muffin tin on the work surface 2 times (this removes the air from the brownies and keeps them very soft and moist). Leave to cool completely. Remove from the oven and heavily slam the muffin tin on the work surface 2 times (this removes the air from the brownies and keeps them very soft and moist). Leave to cool completely. To make the chocolate mousse, melt the chocolate in a heatproof bowl set over a pan of simmering water (make sure the bottom of the bowl does not touch the water). To make the chocolate mousse, melt the chocolate in a heatproof bowl set over a pan of simmering water (make sure the bottom of the bowl does not touch the water). Whisk the egg whites until soft peaks form, add the sugar to the egg whites and whisk again until stiff peaks form. Whisk the egg whites until soft peaks form, add the sugar to the egg whites and whisk again until stiff peaks form. Add a third of the whisked egg whites to the melted chocolate to loosen the mixture, before folding in the remaining egg whites. Add a third of the whisked egg whites to the melted chocolate to loosen the mixture, before folding in the remaining egg whites. Fold in the dash of vanilla extract and pop in the fridge. Allow to chill for at least 1 hour before serving. Fold in the dash of vanilla extract and pop in the fridge. Allow to chill for at least 1 hour before serving. To make the cherry compôte, in a pan add all the ingredients plus a tablespoon of water. Bring to a boil. To make the cherry compôte, in a pan add all the ingredients plus a tablespoon of water. Bring to a boil. Simmer until the compôte has thickened, this will take about 15 minutes. Leave to cool. Simmer until the compôte has thickened, this will take about 15 minutes. Leave to cool. To serve, place a brownie on a plate and add a generous spoonful of mousse on top. To serve, place a brownie on a plate and add a generous spoonful of mousse on top. Drizzle over the compôte to finish. Drizzle over the compôte to finish."
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} | 099d04c657f7e54dde296b617bbfca1031e9d07a4aecfb2502b19e9547760c3d | Spiced ginger yule log recipe
Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 23x33cm/9x13in Swiss roll tin. Melt the butter and set aside to cool slightly. Place the eggs in the bowl of a freestanding mixer, add both sugars and the treacle (alternatively, use a large bowl and a hand held mixer). Whisk on medium-high speed until the mixture has trebled in volume and is thick, pale and very light. It should leave a firm ribbon trail when the whisk is lifted from the bowl.Sift the flour, ground almonds, baking powder, spices and a pinch of salt into the bowl. Using a large metal spoon, gently fold into the egg mixture. Pour the melted butter around the inside edge of the bowl then gently fold in.Carefully pour the mixture into the prepared tin and gently spread level using the back of a spoon. Bake on the middle shelf for about 12 minutes until the cake is well risen and springy.Leave the cake to rest in the tin for 2 minutes and then turn out onto a clean sheet of baking paper. Peel off the lining paper. Starting from one of the longer ends, roll the cake up along with the baking paper it’s sat on, so the paper is rolled inside. Set aside to cool.To make the pecan praline, line a tray with a piece of baking paper or silicone mat. Tip the sugar into a small saucepan, add 2 teaspoons water and set the pan over a low heat. Without stirring, let the sugar dissolve then bring it to the boil. Continue to cook until the syrup becomes an amber-coloured caramel, swirling the pan so that the caramel cooks evenly. Add the toasted nuts to the pan, stir to coat and cook for another 30 seconds. Quickly tip the nutty caramel out onto the lined tray and leave until hardened and cold. Break the praline into chunks then add to a food processor and pulse until finely chopped. Store in an airtight container until needed. To make the spiced meringue buttercream, set a heatproof bowl over a pan of simmering water, making sure the bottom of the bowl doesn’t touch the water. Add the sugar, egg whites, a tablespoon water and a pinch of salt to the bowl and whisk until the sugar has completely dissolved and the mixture is foamy. Continue to cook for about 4 minutes, whisking continuously, until the mixture has thickened enough to leave a firm ribbon trail, trebled in volume and turned from opaque to bright white. It should be hot to the touch. Pour into the bowl of a freestanding mixer fitted with a whisk attachment (or use a large mixing bowl and a hand-held mixer). Beat on a medium–high speed for about 4 minutes until the mixture has doubled in volume and become thick, stiff, glossy and, most importantly, cold.Gradually add the butter to the cooled meringue mixture, beating constantly, until smooth. Add the cinnamon and stem ginger syrup and whisk to combine.Carefully unroll the sponge cake and spread 3 tablespoons of the meringue buttercream evenly over the top. Scatter with 2 tablespoons of the praline and two-thirds of the chopped stem ginger. Roll the cake up into a tight Swiss roll, transfer to a baking tray and chill in the fridge for 15 minutes. Carefully transfer the cake to a serving board or platter. Cover the top and sides of the cake with the remaining buttercream. Using a palette knife, spread the sides smoothly and create swirly patterns on the top.Scatter the top with the remaining praline and stem ginger and chill for 20 minutes before cutting into slices to serve. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 23x33cm/9x13in Swiss roll tin. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 23x33cm/9x13in Swiss roll tin. Melt the butter and set aside to cool slightly. Place the eggs in the bowl of a freestanding mixer, add both sugars and the treacle (alternatively, use a large bowl and a hand held mixer). Whisk on medium-high speed until the mixture has trebled in volume and is thick, pale and very light. It should leave a firm ribbon trail when the whisk is lifted from the bowl. Melt the butter and set aside to cool slightly. Place the eggs in the bowl of a freestanding mixer, add both sugars and the treacle (alternatively, use a large bowl and a hand held mixer). Whisk on medium-high speed until the mixture has trebled in volume and is thick, pale and very light. It should leave a firm ribbon trail when the whisk is lifted from the bowl. Sift the flour, ground almonds, baking powder, spices and a pinch of salt into the bowl. Using a large metal spoon, gently fold into the egg mixture. Sift the flour, ground almonds, baking powder, spices and a pinch of salt into the bowl. Using a large metal spoon, gently fold into the egg mixture. Pour the melted butter around the inside edge of the bowl then gently fold in. Pour the melted butter around the inside edge of the bowl then gently fold in. Carefully pour the mixture into the prepared tin and gently spread level using the back of a spoon. Bake on the middle shelf for about 12 minutes until the cake is well risen and springy. Carefully pour the mixture into the prepared tin and gently spread level using the back of a spoon. Bake on the middle shelf for about 12 minutes until the cake is well risen and springy. Leave the cake to rest in the tin for 2 minutes and then turn out onto a clean sheet of baking paper. Peel off the lining paper. Leave the cake to rest in the tin for 2 minutes and then turn out onto a clean sheet of baking paper. Peel off the lining paper. Starting from one of the longer ends, roll the cake up along with the baking paper it’s sat on, so the paper is rolled inside. Set aside to cool. Starting from one of the longer ends, roll the cake up along with the baking paper it’s sat on, so the paper is rolled inside. Set aside to cool. To make the pecan praline, line a tray with a piece of baking paper or silicone mat. To make the pecan praline, line a tray with a piece of baking paper or silicone mat. Tip the sugar into a small saucepan, add 2 teaspoons water and set the pan over a low heat. Without stirring, let the sugar dissolve then bring it to the boil. Continue to cook until the syrup becomes an amber-coloured caramel, swirling the pan so that the caramel cooks evenly. Tip the sugar into a small saucepan, add 2 teaspoons water and set the pan over a low heat. Without stirring, let the sugar dissolve then bring it to the boil. Continue to cook until the syrup becomes an amber-coloured caramel, swirling the pan so that the caramel cooks evenly. Add the toasted nuts to the pan, stir to coat and cook for another 30 seconds. Quickly tip the nutty caramel out onto the lined tray and leave until hardened and cold. Add the toasted nuts to the pan, stir to coat and cook for another 30 seconds. Quickly tip the nutty caramel out onto the lined tray and leave until hardened and cold. Break the praline into chunks then add to a food processor and pulse until finely chopped. Store in an airtight container until needed. Break the praline into chunks then add to a food processor and pulse until finely chopped. Store in an airtight container until needed. To make the spiced meringue buttercream, set a heatproof bowl over a pan of simmering water, making sure the bottom of the bowl doesn’t touch the water. To make the spiced meringue buttercream, set a heatproof bowl over a pan of simmering water, making sure the bottom of the bowl doesn’t touch the water. Add the sugar, egg whites, a tablespoon water and a pinch of salt to the bowl and whisk until the sugar has completely dissolved and the mixture is foamy. Add the sugar, egg whites, a tablespoon water and a pinch of salt to the bowl and whisk until the sugar has completely dissolved and the mixture is foamy. Continue to cook for about 4 minutes, whisking continuously, until the mixture has thickened enough to leave a firm ribbon trail, trebled in volume and turned from opaque to bright white. It should be hot to the touch. Continue to cook for about 4 minutes, whisking continuously, until the mixture has thickened enough to leave a firm ribbon trail, trebled in volume and turned from opaque to bright white. It should be hot to the touch. Pour into the bowl of a freestanding mixer fitted with a whisk attachment (or use a large mixing bowl and a hand-held mixer). Beat on a medium–high speed for about 4 minutes until the mixture has doubled in volume and become thick, stiff, glossy and, most importantly, cold. Pour into the bowl of a freestanding mixer fitted with a whisk attachment (or use a large mixing bowl and a hand-held mixer). Beat on a medium–high speed for about 4 minutes until the mixture has doubled in volume and become thick, stiff, glossy and, most importantly, cold. Gradually add the butter to the cooled meringue mixture, beating constantly, until smooth. Add the cinnamon and stem ginger syrup and whisk to combine. Gradually add the butter to the cooled meringue mixture, beating constantly, until smooth. Add the cinnamon and stem ginger syrup and whisk to combine. Carefully unroll the sponge cake and spread 3 tablespoons of the meringue buttercream evenly over the top. Scatter with 2 tablespoons of the praline and two-thirds of the chopped stem ginger. Carefully unroll the sponge cake and spread 3 tablespoons of the meringue buttercream evenly over the top. Scatter with 2 tablespoons of the praline and two-thirds of the chopped stem ginger. Roll the cake up into a tight Swiss roll, transfer to a baking tray and chill in the fridge for 15 minutes. Roll the cake up into a tight Swiss roll, transfer to a baking tray and chill in the fridge for 15 minutes. Carefully transfer the cake to a serving board or platter. Cover the top and sides of the cake with the remaining buttercream. Using a palette knife, spread the sides smoothly and create swirly patterns on the top. Carefully transfer the cake to a serving board or platter. Cover the top and sides of the cake with the remaining buttercream. Using a palette knife, spread the sides smoothly and create swirly patterns on the top. Scatter the top with the remaining praline and stem ginger and chill for 20 minutes before cutting into slices to serve. Scatter the top with the remaining praline and stem ginger and chill for 20 minutes before cutting into slices to serve. | {
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"title": "Spiced ginger yule log recipe",
"content": "Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 23x33cm/9x13in Swiss roll tin. Melt the butter and set aside to cool slightly. Place the eggs in the bowl of a freestanding mixer, add both sugars and the treacle (alternatively, use a large bowl and a hand held mixer). Whisk on medium-high speed until the mixture has trebled in volume and is thick, pale and very light. It should leave a firm ribbon trail when the whisk is lifted from the bowl.Sift the flour, ground almonds, baking powder, spices and a pinch of salt into the bowl. Using a large metal spoon, gently fold into the egg mixture. Pour the melted butter around the inside edge of the bowl then gently fold in.Carefully pour the mixture into the prepared tin and gently spread level using the back of a spoon. Bake on the middle shelf for about 12 minutes until the cake is well risen and springy.Leave the cake to rest in the tin for 2 minutes and then turn out onto a clean sheet of baking paper. Peel off the lining paper. Starting from one of the longer ends, roll the cake up along with the baking paper it’s sat on, so the paper is rolled inside. Set aside to cool.To make the pecan praline, line a tray with a piece of baking paper or silicone mat. Tip the sugar into a small saucepan, add 2 teaspoons water and set the pan over a low heat. Without stirring, let the sugar dissolve then bring it to the boil. Continue to cook until the syrup becomes an amber-coloured caramel, swirling the pan so that the caramel cooks evenly. Add the toasted nuts to the pan, stir to coat and cook for another 30 seconds. Quickly tip the nutty caramel out onto the lined tray and leave until hardened and cold. Break the praline into chunks then add to a food processor and pulse until finely chopped. Store in an airtight container until needed. To make the spiced meringue buttercream, set a heatproof bowl over a pan of simmering water, making sure the bottom of the bowl doesn’t touch the water. Add the sugar, egg whites, a tablespoon water and a pinch of salt to the bowl and whisk until the sugar has completely dissolved and the mixture is foamy. Continue to cook for about 4 minutes, whisking continuously, until the mixture has thickened enough to leave a firm ribbon trail, trebled in volume and turned from opaque to bright white. It should be hot to the touch. Pour into the bowl of a freestanding mixer fitted with a whisk attachment (or use a large mixing bowl and a hand-held mixer). Beat on a medium–high speed for about 4 minutes until the mixture has doubled in volume and become thick, stiff, glossy and, most importantly, cold.Gradually add the butter to the cooled meringue mixture, beating constantly, until smooth. Add the cinnamon and stem ginger syrup and whisk to combine.Carefully unroll the sponge cake and spread 3 tablespoons of the meringue buttercream evenly over the top. Scatter with 2 tablespoons of the praline and two-thirds of the chopped stem ginger. Roll the cake up into a tight Swiss roll, transfer to a baking tray and chill in the fridge for 15 minutes. Carefully transfer the cake to a serving board or platter. Cover the top and sides of the cake with the remaining buttercream. Using a palette knife, spread the sides smoothly and create swirly patterns on the top.Scatter the top with the remaining praline and stem ginger and chill for 20 minutes before cutting into slices to serve. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 23x33cm/9x13in Swiss roll tin. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 23x33cm/9x13in Swiss roll tin. Melt the butter and set aside to cool slightly. Place the eggs in the bowl of a freestanding mixer, add both sugars and the treacle (alternatively, use a large bowl and a hand held mixer). Whisk on medium-high speed until the mixture has trebled in volume and is thick, pale and very light. It should leave a firm ribbon trail when the whisk is lifted from the bowl. Melt the butter and set aside to cool slightly. Place the eggs in the bowl of a freestanding mixer, add both sugars and the treacle (alternatively, use a large bowl and a hand held mixer). Whisk on medium-high speed until the mixture has trebled in volume and is thick, pale and very light. It should leave a firm ribbon trail when the whisk is lifted from the bowl. Sift the flour, ground almonds, baking powder, spices and a pinch of salt into the bowl. Using a large metal spoon, gently fold into the egg mixture. Sift the flour, ground almonds, baking powder, spices and a pinch of salt into the bowl. Using a large metal spoon, gently fold into the egg mixture. Pour the melted butter around the inside edge of the bowl then gently fold in. Pour the melted butter around the inside edge of the bowl then gently fold in. Carefully pour the mixture into the prepared tin and gently spread level using the back of a spoon. Bake on the middle shelf for about 12 minutes until the cake is well risen and springy. Carefully pour the mixture into the prepared tin and gently spread level using the back of a spoon. Bake on the middle shelf for about 12 minutes until the cake is well risen and springy. Leave the cake to rest in the tin for 2 minutes and then turn out onto a clean sheet of baking paper. Peel off the lining paper. Leave the cake to rest in the tin for 2 minutes and then turn out onto a clean sheet of baking paper. Peel off the lining paper. Starting from one of the longer ends, roll the cake up along with the baking paper it’s sat on, so the paper is rolled inside. Set aside to cool. Starting from one of the longer ends, roll the cake up along with the baking paper it’s sat on, so the paper is rolled inside. Set aside to cool. To make the pecan praline, line a tray with a piece of baking paper or silicone mat. To make the pecan praline, line a tray with a piece of baking paper or silicone mat. Tip the sugar into a small saucepan, add 2 teaspoons water and set the pan over a low heat. Without stirring, let the sugar dissolve then bring it to the boil. Continue to cook until the syrup becomes an amber-coloured caramel, swirling the pan so that the caramel cooks evenly. Tip the sugar into a small saucepan, add 2 teaspoons water and set the pan over a low heat. Without stirring, let the sugar dissolve then bring it to the boil. Continue to cook until the syrup becomes an amber-coloured caramel, swirling the pan so that the caramel cooks evenly. Add the toasted nuts to the pan, stir to coat and cook for another 30 seconds. Quickly tip the nutty caramel out onto the lined tray and leave until hardened and cold. Add the toasted nuts to the pan, stir to coat and cook for another 30 seconds. Quickly tip the nutty caramel out onto the lined tray and leave until hardened and cold. Break the praline into chunks then add to a food processor and pulse until finely chopped. Store in an airtight container until needed. Break the praline into chunks then add to a food processor and pulse until finely chopped. Store in an airtight container until needed. To make the spiced meringue buttercream, set a heatproof bowl over a pan of simmering water, making sure the bottom of the bowl doesn’t touch the water. To make the spiced meringue buttercream, set a heatproof bowl over a pan of simmering water, making sure the bottom of the bowl doesn’t touch the water. Add the sugar, egg whites, a tablespoon water and a pinch of salt to the bowl and whisk until the sugar has completely dissolved and the mixture is foamy. Add the sugar, egg whites, a tablespoon water and a pinch of salt to the bowl and whisk until the sugar has completely dissolved and the mixture is foamy. Continue to cook for about 4 minutes, whisking continuously, until the mixture has thickened enough to leave a firm ribbon trail, trebled in volume and turned from opaque to bright white. It should be hot to the touch. Continue to cook for about 4 minutes, whisking continuously, until the mixture has thickened enough to leave a firm ribbon trail, trebled in volume and turned from opaque to bright white. It should be hot to the touch. Pour into the bowl of a freestanding mixer fitted with a whisk attachment (or use a large mixing bowl and a hand-held mixer). Beat on a medium–high speed for about 4 minutes until the mixture has doubled in volume and become thick, stiff, glossy and, most importantly, cold. Pour into the bowl of a freestanding mixer fitted with a whisk attachment (or use a large mixing bowl and a hand-held mixer). Beat on a medium–high speed for about 4 minutes until the mixture has doubled in volume and become thick, stiff, glossy and, most importantly, cold. Gradually add the butter to the cooled meringue mixture, beating constantly, until smooth. Add the cinnamon and stem ginger syrup and whisk to combine. Gradually add the butter to the cooled meringue mixture, beating constantly, until smooth. Add the cinnamon and stem ginger syrup and whisk to combine. Carefully unroll the sponge cake and spread 3 tablespoons of the meringue buttercream evenly over the top. Scatter with 2 tablespoons of the praline and two-thirds of the chopped stem ginger. Carefully unroll the sponge cake and spread 3 tablespoons of the meringue buttercream evenly over the top. Scatter with 2 tablespoons of the praline and two-thirds of the chopped stem ginger. Roll the cake up into a tight Swiss roll, transfer to a baking tray and chill in the fridge for 15 minutes. Roll the cake up into a tight Swiss roll, transfer to a baking tray and chill in the fridge for 15 minutes. Carefully transfer the cake to a serving board or platter. Cover the top and sides of the cake with the remaining buttercream. Using a palette knife, spread the sides smoothly and create swirly patterns on the top. Carefully transfer the cake to a serving board or platter. Cover the top and sides of the cake with the remaining buttercream. Using a palette knife, spread the sides smoothly and create swirly patterns on the top. Scatter the top with the remaining praline and stem ginger and chill for 20 minutes before cutting into slices to serve. Scatter the top with the remaining praline and stem ginger and chill for 20 minutes before cutting into slices to serve."
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} | ee283d893ebaa8a994dd7206b10f3b9fec047013bb35ed8453ba2af509ff42ed | Malted triple chocolate brownies recipe
Preheat the oven to 180C/160C Fan/Gas 4. Line a 23cm/9in square baking tin with baking paper. To make the base, put the malted milk balls in a bag or food processor, then either bash or blend to a breadcrumb-like consistency. Transfer to a bowl with the melted butter and mix until it resembles wet sand. Tip this mixture into the tin and flatten with the back of a mug. Transfer to the fridge to set while you make the brownie. To make the brownie, put the dark and milk chocolate into a large, heatproof mixing bowl and set aside. Put the butter into a large saucepan and place over a low heat until melted. Stir the butter over the heat, allowing it to froth vigorously, until you start to see light brown solids form at the bottom of the pan. Remove the brown butter from the heat and immediately pour over the chocolate, making sure to include all the brown solids from the bottom of the pan. Leave the chocolate to stand for 30 seconds, then slowly mix until smooth and homogenous. Add the sugar and mix to combine. Set aside to cool. Combine the flour, cocoa powder, malted milk powder and salt in a separate bowl. Remove 1 tablespoon of the mixture and transfer to a new bowl, along with the leftover Christmas chocolate. Toss until the chocolate chunks are coated. Once the wet chocolate and butter mixture is cool to the touch, whisk in the eggs one at a time until smooth. Add the flour mixture to the wet batter in three parts, folding gently until no flour pockets remain. Finally, fold through the chocolate chunks until combined. Pour the batter over the set biscuit base and flatten out. Bake in the oven for 30 minutes until firm around the edges with a slight wobble in the centre. Leave to cool completely in the tin, then transfer to the fridge to chill.To make the ganache, put the double cream and malted milk powder into a small saucepan over a low heat, then heat gently until steaming but not boiling. Meanwhile, place the malted milk ball pieces in a heatproof bowl. Once the cream is warm, pour it over the chocolate and leave to stand for 30 seconds. Carefully mix from the middle, until no streaks remain. Pour this over the brownie and flatten out. Leave to set in the fridge for 1–2 hours, or ideally overnight. Slice into 16 squares to serve. Preheat the oven to 180C/160C Fan/Gas 4. Line a 23cm/9in square baking tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Line a 23cm/9in square baking tin with baking paper. To make the base, put the malted milk balls in a bag or food processor, then either bash or blend to a breadcrumb-like consistency. Transfer to a bowl with the melted butter and mix until it resembles wet sand. Tip this mixture into the tin and flatten with the back of a mug. Transfer to the fridge to set while you make the brownie. To make the base, put the malted milk balls in a bag or food processor, then either bash or blend to a breadcrumb-like consistency. Transfer to a bowl with the melted butter and mix until it resembles wet sand. Tip this mixture into the tin and flatten with the back of a mug. Transfer to the fridge to set while you make the brownie. To make the brownie, put the dark and milk chocolate into a large, heatproof mixing bowl and set aside. To make the brownie, put the dark and milk chocolate into a large, heatproof mixing bowl and set aside. Put the butter into a large saucepan and place over a low heat until melted. Stir the butter over the heat, allowing it to froth vigorously, until you start to see light brown solids form at the bottom of the pan. Put the butter into a large saucepan and place over a low heat until melted. Stir the butter over the heat, allowing it to froth vigorously, until you start to see light brown solids form at the bottom of the pan. Remove the brown butter from the heat and immediately pour over the chocolate, making sure to include all the brown solids from the bottom of the pan. Leave the chocolate to stand for 30 seconds, then slowly mix until smooth and homogenous. Add the sugar and mix to combine. Set aside to cool. Remove the brown butter from the heat and immediately pour over the chocolate, making sure to include all the brown solids from the bottom of the pan. Leave the chocolate to stand for 30 seconds, then slowly mix until smooth and homogenous. Add the sugar and mix to combine. Set aside to cool. Combine the flour, cocoa powder, malted milk powder and salt in a separate bowl. Remove 1 tablespoon of the mixture and transfer to a new bowl, along with the leftover Christmas chocolate. Toss until the chocolate chunks are coated. Combine the flour, cocoa powder, malted milk powder and salt in a separate bowl. Remove 1 tablespoon of the mixture and transfer to a new bowl, along with the leftover Christmas chocolate. Toss until the chocolate chunks are coated. Once the wet chocolate and butter mixture is cool to the touch, whisk in the eggs one at a time until smooth. Add the flour mixture to the wet batter in three parts, folding gently until no flour pockets remain. Finally, fold through the chocolate chunks until combined. Once the wet chocolate and butter mixture is cool to the touch, whisk in the eggs one at a time until smooth. Add the flour mixture to the wet batter in three parts, folding gently until no flour pockets remain. Finally, fold through the chocolate chunks until combined. Pour the batter over the set biscuit base and flatten out. Bake in the oven for 30 minutes until firm around the edges with a slight wobble in the centre. Leave to cool completely in the tin, then transfer to the fridge to chill. Pour the batter over the set biscuit base and flatten out. Bake in the oven for 30 minutes until firm around the edges with a slight wobble in the centre. Leave to cool completely in the tin, then transfer to the fridge to chill. To make the ganache, put the double cream and malted milk powder into a small saucepan over a low heat, then heat gently until steaming but not boiling. To make the ganache, put the double cream and malted milk powder into a small saucepan over a low heat, then heat gently until steaming but not boiling. Meanwhile, place the malted milk ball pieces in a heatproof bowl. Once the cream is warm, pour it over the chocolate and leave to stand for 30 seconds. Carefully mix from the middle, until no streaks remain. Pour this over the brownie and flatten out. Leave to set in the fridge for 1–2 hours, or ideally overnight. Meanwhile, place the malted milk ball pieces in a heatproof bowl. Once the cream is warm, pour it over the chocolate and leave to stand for 30 seconds. Carefully mix from the middle, until no streaks remain. Pour this over the brownie and flatten out. Leave to set in the fridge for 1–2 hours, or ideally overnight. Slice into 16 squares to serve. Slice into 16 squares to serve. | {
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"title": "Malted triple chocolate brownies recipe",
"content": "Preheat the oven to 180C/160C Fan/Gas 4. Line a 23cm/9in square baking tin with baking paper. To make the base, put the malted milk balls in a bag or food processor, then either bash or blend to a breadcrumb-like consistency. Transfer to a bowl with the melted butter and mix until it resembles wet sand. Tip this mixture into the tin and flatten with the back of a mug. Transfer to the fridge to set while you make the brownie. To make the brownie, put the dark and milk chocolate into a large, heatproof mixing bowl and set aside. Put the butter into a large saucepan and place over a low heat until melted. Stir the butter over the heat, allowing it to froth vigorously, until you start to see light brown solids form at the bottom of the pan. Remove the brown butter from the heat and immediately pour over the chocolate, making sure to include all the brown solids from the bottom of the pan. Leave the chocolate to stand for 30 seconds, then slowly mix until smooth and homogenous. Add the sugar and mix to combine. Set aside to cool. Combine the flour, cocoa powder, malted milk powder and salt in a separate bowl. Remove 1 tablespoon of the mixture and transfer to a new bowl, along with the leftover Christmas chocolate. Toss until the chocolate chunks are coated. Once the wet chocolate and butter mixture is cool to the touch, whisk in the eggs one at a time until smooth. Add the flour mixture to the wet batter in three parts, folding gently until no flour pockets remain. Finally, fold through the chocolate chunks until combined. Pour the batter over the set biscuit base and flatten out. Bake in the oven for 30 minutes until firm around the edges with a slight wobble in the centre. Leave to cool completely in the tin, then transfer to the fridge to chill.To make the ganache, put the double cream and malted milk powder into a small saucepan over a low heat, then heat gently until steaming but not boiling. Meanwhile, place the malted milk ball pieces in a heatproof bowl. Once the cream is warm, pour it over the chocolate and leave to stand for 30 seconds. Carefully mix from the middle, until no streaks remain. Pour this over the brownie and flatten out. Leave to set in the fridge for 1–2 hours, or ideally overnight. Slice into 16 squares to serve. Preheat the oven to 180C/160C Fan/Gas 4. Line a 23cm/9in square baking tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Line a 23cm/9in square baking tin with baking paper. To make the base, put the malted milk balls in a bag or food processor, then either bash or blend to a breadcrumb-like consistency. Transfer to a bowl with the melted butter and mix until it resembles wet sand. Tip this mixture into the tin and flatten with the back of a mug. Transfer to the fridge to set while you make the brownie. To make the base, put the malted milk balls in a bag or food processor, then either bash or blend to a breadcrumb-like consistency. Transfer to a bowl with the melted butter and mix until it resembles wet sand. Tip this mixture into the tin and flatten with the back of a mug. Transfer to the fridge to set while you make the brownie. To make the brownie, put the dark and milk chocolate into a large, heatproof mixing bowl and set aside. To make the brownie, put the dark and milk chocolate into a large, heatproof mixing bowl and set aside. Put the butter into a large saucepan and place over a low heat until melted. Stir the butter over the heat, allowing it to froth vigorously, until you start to see light brown solids form at the bottom of the pan. Put the butter into a large saucepan and place over a low heat until melted. Stir the butter over the heat, allowing it to froth vigorously, until you start to see light brown solids form at the bottom of the pan. Remove the brown butter from the heat and immediately pour over the chocolate, making sure to include all the brown solids from the bottom of the pan. Leave the chocolate to stand for 30 seconds, then slowly mix until smooth and homogenous. Add the sugar and mix to combine. Set aside to cool. Remove the brown butter from the heat and immediately pour over the chocolate, making sure to include all the brown solids from the bottom of the pan. Leave the chocolate to stand for 30 seconds, then slowly mix until smooth and homogenous. Add the sugar and mix to combine. Set aside to cool. Combine the flour, cocoa powder, malted milk powder and salt in a separate bowl. Remove 1 tablespoon of the mixture and transfer to a new bowl, along with the leftover Christmas chocolate. Toss until the chocolate chunks are coated. Combine the flour, cocoa powder, malted milk powder and salt in a separate bowl. Remove 1 tablespoon of the mixture and transfer to a new bowl, along with the leftover Christmas chocolate. Toss until the chocolate chunks are coated. Once the wet chocolate and butter mixture is cool to the touch, whisk in the eggs one at a time until smooth. Add the flour mixture to the wet batter in three parts, folding gently until no flour pockets remain. Finally, fold through the chocolate chunks until combined. Once the wet chocolate and butter mixture is cool to the touch, whisk in the eggs one at a time until smooth. Add the flour mixture to the wet batter in three parts, folding gently until no flour pockets remain. Finally, fold through the chocolate chunks until combined. Pour the batter over the set biscuit base and flatten out. Bake in the oven for 30 minutes until firm around the edges with a slight wobble in the centre. Leave to cool completely in the tin, then transfer to the fridge to chill. Pour the batter over the set biscuit base and flatten out. Bake in the oven for 30 minutes until firm around the edges with a slight wobble in the centre. Leave to cool completely in the tin, then transfer to the fridge to chill. To make the ganache, put the double cream and malted milk powder into a small saucepan over a low heat, then heat gently until steaming but not boiling. To make the ganache, put the double cream and malted milk powder into a small saucepan over a low heat, then heat gently until steaming but not boiling. Meanwhile, place the malted milk ball pieces in a heatproof bowl. Once the cream is warm, pour it over the chocolate and leave to stand for 30 seconds. Carefully mix from the middle, until no streaks remain. Pour this over the brownie and flatten out. Leave to set in the fridge for 1–2 hours, or ideally overnight. Meanwhile, place the malted milk ball pieces in a heatproof bowl. Once the cream is warm, pour it over the chocolate and leave to stand for 30 seconds. Carefully mix from the middle, until no streaks remain. Pour this over the brownie and flatten out. Leave to set in the fridge for 1–2 hours, or ideally overnight. Slice into 16 squares to serve. Slice into 16 squares to serve."
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} | af8b9435bbf2789028d40718ef8086f3f47aac98d77dd53c0315c39cb13a9304 | No-bake blueberry cheesecake recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/blueberry_cheesecake_67750_16x9.jpg This light and creamy no-bake cheesecake is gloriously purple, thanks to the addition of sweet blueberry purée. The gingernut biscuit base is the perfect complement. 300g/10½oz blueberries (frozen is fine)130g/4½oz caster sugar1 unwaxed lemon300g/10½oz ginger nut or digestive biscuits100g/3½oz unsalted butter, melted, plus extra for greasing350g/12oz full-fat cream cheese1 tsp vanilla bean paste or extract200ml/7fl oz double cream 300g/10½oz blueberries (frozen is fine) 130g/4½oz caster sugar 1 unwaxed lemon 300g/10½oz ginger nut or digestive biscuits 100g/3½oz unsalted butter, melted, plus extra for greasing 350g/12oz full-fat cream cheese 1 tsp vanilla bean paste or extract 200ml/7fl oz double cream Method Grease a 20cm/8in springform cake tin with butter and line the base with a disc of baking paper.Tip the blueberries into a medium saucepan, along with 50g/1¾oz of the caster sugar and the juice of ½ the lemon. Place over a medium–low heat and cook for about 7 minutes, stirring often until the blueberries are very soft. Remove 4 tablespoons of the blueberries into a small bowl and set aside for the topping later. Continue to cook the remaining blueberries for about 3 minutes more, until the mixture is jammy and thickened and the berries have broken down. Tip into a small blender (or use a stick blender) and blend until the blueberries are almost completely smooth. Leave to cool.Add the biscuits to a freezer bag, lightly crushing with your hands as you go. Seal the bag and carefully bash with a rolling pin until they are reduced to sand-like crumbs – alternatively blend the biscuits in a food processor. Pour the melted butter into a mixing bowl, add the biscuit crumbs and mix to thoroughly combine. Add the mixture to the prepared baking tin and evenly and firmly press the crumbs into the sides and base. The crust should come up to about 1cm/½in from the top of the tin. Chill for 30 minutes while you prepare the filling.Put the cream cheese in a large mixing bowl. Add the remaining 80g/2¾oz caster sugar, vanilla paste and the finely grated zest and juice of the other ½ of the lemon. Beat with a balloon whisk until smooth and very thick.In another large bowl whisk the double cream – either by hand or with an electric whisk – until it will hold firm peaks. Use a large spoon or rubber spatula to fold the smooth blueberry purée into the cream cheese mixture until thoroughly combined. Fold in the whipped double cream until smooth. Spoon the mixture inside the biscuit crust and use the spatula or a palette knife to evenly smooth the top. Cover and chill for at least 2 hours and up to 24.To serve – carefully remove the cheesecake from the tin, remove the base lining paper and place onto a serving plate. Spoon the reserved blueberry mixture over the top and serve in wedges. Grease a 20cm/8in springform cake tin with butter and line the base with a disc of baking paper. Grease a 20cm/8in springform cake tin with butter and line the base with a disc of baking paper. Tip the blueberries into a medium saucepan, along with 50g/1¾oz of the caster sugar and the juice of ½ the lemon. Place over a medium–low heat and cook for about 7 minutes, stirring often until the blueberries are very soft. Tip the blueberries into a medium saucepan, along with 50g/1¾oz of the caster sugar and the juice of ½ the lemon. Place over a medium–low heat and cook for about 7 minutes, stirring often until the blueberries are very soft. Remove 4 tablespoons of the blueberries into a small bowl and set aside for the topping later. Continue to cook the remaining blueberries for about 3 minutes more, until the mixture is jammy and thickened and the berries have broken down. Remove 4 tablespoons of the blueberries into a small bowl and set aside for the topping later. Continue to cook the remaining blueberries for about 3 minutes more, until the mixture is jammy and thickened and the berries have broken down. Tip into a small blender (or use a stick blender) and blend until the blueberries are almost completely smooth. Leave to cool. Tip into a small blender (or use a stick blender) and blend until the blueberries are almost completely smooth. Leave to cool. Add the biscuits to a freezer bag, lightly crushing with your hands as you go. Seal the bag and carefully bash with a rolling pin until they are reduced to sand-like crumbs – alternatively blend the biscuits in a food processor. Add the biscuits to a freezer bag, lightly crushing with your hands as you go. Seal the bag and carefully bash with a rolling pin until they are reduced to sand-like crumbs – alternatively blend the biscuits in a food processor. Pour the melted butter into a mixing bowl, add the biscuit crumbs and mix to thoroughly combine. Add the mixture to the prepared baking tin and evenly and firmly press the crumbs into the sides and base. The crust should come up to about 1cm/½in from the top of the tin. Chill for 30 minutes while you prepare the filling. Pour the melted butter into a mixing bowl, add the biscuit crumbs and mix to thoroughly combine. Add the mixture to the prepared baking tin and evenly and firmly press the crumbs into the sides and base. The crust should come up to about 1cm/½in from the top of the tin. Chill for 30 minutes while you prepare the filling. Put the cream cheese in a large mixing bowl. Add the remaining 80g/2¾oz caster sugar, vanilla paste and the finely grated zest and juice of the other ½ of the lemon. Beat with a balloon whisk until smooth and very thick. Put the cream cheese in a large mixing bowl. Add the remaining 80g/2¾oz caster sugar, vanilla paste and the finely grated zest and juice of the other ½ of the lemon. Beat with a balloon whisk until smooth and very thick. In another large bowl whisk the double cream – either by hand or with an electric whisk – until it will hold firm peaks. In another large bowl whisk the double cream – either by hand or with an electric whisk – until it will hold firm peaks. Use a large spoon or rubber spatula to fold the smooth blueberry purée into the cream cheese mixture until thoroughly combined. Fold in the whipped double cream until smooth. Spoon the mixture inside the biscuit crust and use the spatula or a palette knife to evenly smooth the top. Cover and chill for at least 2 hours and up to 24. Use a large spoon or rubber spatula to fold the smooth blueberry purée into the cream cheese mixture until thoroughly combined. Fold in the whipped double cream until smooth. Spoon the mixture inside the biscuit crust and use the spatula or a palette knife to evenly smooth the top. Cover and chill for at least 2 hours and up to 24. To serve – carefully remove the cheesecake from the tin, remove the base lining paper and place onto a serving plate. Spoon the reserved blueberry mixture over the top and serve in wedges. To serve – carefully remove the cheesecake from the tin, remove the base lining paper and place onto a serving plate. Spoon the reserved blueberry mixture over the top and serve in wedges. | {
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"title": "No-bake blueberry cheesecake recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/blueberry_cheesecake_67750_16x9.jpg This light and creamy no-bake cheesecake is gloriously purple, thanks to the addition of sweet blueberry purée. The gingernut biscuit base is the perfect complement. 300g/10½oz blueberries (frozen is fine)130g/4½oz caster sugar1 unwaxed lemon300g/10½oz ginger nut or digestive biscuits100g/3½oz unsalted butter, melted, plus extra for greasing350g/12oz full-fat cream cheese1 tsp vanilla bean paste or extract200ml/7fl oz double cream 300g/10½oz blueberries (frozen is fine) 130g/4½oz caster sugar 1 unwaxed lemon 300g/10½oz ginger nut or digestive biscuits 100g/3½oz unsalted butter, melted, plus extra for greasing 350g/12oz full-fat cream cheese 1 tsp vanilla bean paste or extract 200ml/7fl oz double cream Method Grease a 20cm/8in springform cake tin with butter and line the base with a disc of baking paper.Tip the blueberries into a medium saucepan, along with 50g/1¾oz of the caster sugar and the juice of ½ the lemon. Place over a medium–low heat and cook for about 7 minutes, stirring often until the blueberries are very soft. Remove 4 tablespoons of the blueberries into a small bowl and set aside for the topping later. Continue to cook the remaining blueberries for about 3 minutes more, until the mixture is jammy and thickened and the berries have broken down. Tip into a small blender (or use a stick blender) and blend until the blueberries are almost completely smooth. Leave to cool.Add the biscuits to a freezer bag, lightly crushing with your hands as you go. Seal the bag and carefully bash with a rolling pin until they are reduced to sand-like crumbs – alternatively blend the biscuits in a food processor. Pour the melted butter into a mixing bowl, add the biscuit crumbs and mix to thoroughly combine. Add the mixture to the prepared baking tin and evenly and firmly press the crumbs into the sides and base. The crust should come up to about 1cm/½in from the top of the tin. Chill for 30 minutes while you prepare the filling.Put the cream cheese in a large mixing bowl. Add the remaining 80g/2¾oz caster sugar, vanilla paste and the finely grated zest and juice of the other ½ of the lemon. Beat with a balloon whisk until smooth and very thick.In another large bowl whisk the double cream – either by hand or with an electric whisk – until it will hold firm peaks. Use a large spoon or rubber spatula to fold the smooth blueberry purée into the cream cheese mixture until thoroughly combined. Fold in the whipped double cream until smooth. Spoon the mixture inside the biscuit crust and use the spatula or a palette knife to evenly smooth the top. Cover and chill for at least 2 hours and up to 24.To serve – carefully remove the cheesecake from the tin, remove the base lining paper and place onto a serving plate. Spoon the reserved blueberry mixture over the top and serve in wedges. Grease a 20cm/8in springform cake tin with butter and line the base with a disc of baking paper. Grease a 20cm/8in springform cake tin with butter and line the base with a disc of baking paper. Tip the blueberries into a medium saucepan, along with 50g/1¾oz of the caster sugar and the juice of ½ the lemon. Place over a medium–low heat and cook for about 7 minutes, stirring often until the blueberries are very soft. Tip the blueberries into a medium saucepan, along with 50g/1¾oz of the caster sugar and the juice of ½ the lemon. Place over a medium–low heat and cook for about 7 minutes, stirring often until the blueberries are very soft. Remove 4 tablespoons of the blueberries into a small bowl and set aside for the topping later. Continue to cook the remaining blueberries for about 3 minutes more, until the mixture is jammy and thickened and the berries have broken down. Remove 4 tablespoons of the blueberries into a small bowl and set aside for the topping later. Continue to cook the remaining blueberries for about 3 minutes more, until the mixture is jammy and thickened and the berries have broken down. Tip into a small blender (or use a stick blender) and blend until the blueberries are almost completely smooth. Leave to cool. Tip into a small blender (or use a stick blender) and blend until the blueberries are almost completely smooth. Leave to cool. Add the biscuits to a freezer bag, lightly crushing with your hands as you go. Seal the bag and carefully bash with a rolling pin until they are reduced to sand-like crumbs – alternatively blend the biscuits in a food processor. Add the biscuits to a freezer bag, lightly crushing with your hands as you go. Seal the bag and carefully bash with a rolling pin until they are reduced to sand-like crumbs – alternatively blend the biscuits in a food processor. Pour the melted butter into a mixing bowl, add the biscuit crumbs and mix to thoroughly combine. Add the mixture to the prepared baking tin and evenly and firmly press the crumbs into the sides and base. The crust should come up to about 1cm/½in from the top of the tin. Chill for 30 minutes while you prepare the filling. Pour the melted butter into a mixing bowl, add the biscuit crumbs and mix to thoroughly combine. Add the mixture to the prepared baking tin and evenly and firmly press the crumbs into the sides and base. The crust should come up to about 1cm/½in from the top of the tin. Chill for 30 minutes while you prepare the filling. Put the cream cheese in a large mixing bowl. Add the remaining 80g/2¾oz caster sugar, vanilla paste and the finely grated zest and juice of the other ½ of the lemon. Beat with a balloon whisk until smooth and very thick. Put the cream cheese in a large mixing bowl. Add the remaining 80g/2¾oz caster sugar, vanilla paste and the finely grated zest and juice of the other ½ of the lemon. Beat with a balloon whisk until smooth and very thick. In another large bowl whisk the double cream – either by hand or with an electric whisk – until it will hold firm peaks. In another large bowl whisk the double cream – either by hand or with an electric whisk – until it will hold firm peaks. Use a large spoon or rubber spatula to fold the smooth blueberry purée into the cream cheese mixture until thoroughly combined. Fold in the whipped double cream until smooth. Spoon the mixture inside the biscuit crust and use the spatula or a palette knife to evenly smooth the top. Cover and chill for at least 2 hours and up to 24. Use a large spoon or rubber spatula to fold the smooth blueberry purée into the cream cheese mixture until thoroughly combined. Fold in the whipped double cream until smooth. Spoon the mixture inside the biscuit crust and use the spatula or a palette knife to evenly smooth the top. Cover and chill for at least 2 hours and up to 24. To serve – carefully remove the cheesecake from the tin, remove the base lining paper and place onto a serving plate. Spoon the reserved blueberry mixture over the top and serve in wedges. To serve – carefully remove the cheesecake from the tin, remove the base lining paper and place onto a serving plate. Spoon the reserved blueberry mixture over the top and serve in wedges."
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} | ce11ed24c26cc871dc39b19c0a57adf02ad40838fe5a52489a8d29c4791cd2c9 | Raspberry ripple éclairs recipe
For the raspberry coulis, put all the ingredients in a small saucepan and bring to the boil. Once bubbling, turn the heat down and simmer for five minutes. Strain through a fine sieve to remove the seeds. Tip the strained juice into a bowl and set aside to cool before refrigerating.For the crème pâtissiére, in a bowl whisk the egg yolks and sugar together. Stir in the cornflour.In a pan bring the milk and vanilla extract to the boil, then slowly pour it over the egg mixture whisking all the time.Return the mixture to the milk pan, set over a medium heat and whisk constantly for 1-2 minutes, or until thick. . Remove from the heat then gradually whisk in the butter until you have a thick glossy sauce.Transfer to a clean bowl and cover the surface with cling film to avoid a skin forming. Allow to cool then place in the fridge until ready to use.For the choux pastry, preheat the oven to 200C/400F/Gas 6.Gently heat 150ml/5½fl oz water, the butter and salt in a medium saucepan until melted, then bring to the boil.Sift the flour into a bowl then tip it into the pan of boiling butter and water. Remove from the heat and, using a wooden spoon, very quickly beat the mixture until smooth.Return the pan to the heat and continue to beat the mixture until you have a smooth paste. Return the dough to the bowl and add the beaten eggs gradually, until the mixture has a smooth dropping consistency (the dough should hold onto the spoon but drop off when lightly tapped on the edge of the bowl). Spoon the dough into a large piping bag fitted with a 1cm/½in plain nozzle.Line two baking trays with non-stick silicone parchment and mark six 13cm/5in lines on each piece of parchment, leaving as much room as possible between each line. Spray the parchment with water and pipe identical tubes of dough on the lines. Bake for 20 minutes, or until well risen and golden-brown.For the Chantilly cream, whip the cream until soft peaks form when the whisk is removed. Whisk in the icing sugar and vanilla extract.Fold the cream into the chilled crème pâtissiére until combined, then swirl in 100g/3½oz of the coulis to create a ripple effect.Spoon the mixture into a piping bag fitted with a 5mm/¼in nozzle or an icing syringe. Using the tip of a small sharp knife make three holes in the underside of each éclair. Neatly inject the rippled cream into each hole to fill the éclairs.For the fondant icing, with a handheld electric mixer, beat the fondant icing sugar in a wide bowl with enough cooled syrup to make a smooth icing which holds soft peaks when the beaters are removed. Set aside about two tablespoons in another bowl and colour it red using a little of the gel food colouring.Spread the top of each éclair with a spoonful of white icing. Use a wet finger to straighten and smooth the edges to create a neat finish. The fondant should stay in place – if it is too runny add more icing sugar.Place three fresh raspberries on the top of each éclair and use the red icing to decorate. Serve the éclairs as soon as the icing is completely set. For the raspberry coulis, put all the ingredients in a small saucepan and bring to the boil. Once bubbling, turn the heat down and simmer for five minutes. For the raspberry coulis, put all the ingredients in a small saucepan and bring to the boil. Once bubbling, turn the heat down and simmer for five minutes. Strain through a fine sieve to remove the seeds. Tip the strained juice into a bowl and set aside to cool before refrigerating. Strain through a fine sieve to remove the seeds. Tip the strained juice into a bowl and set aside to cool before refrigerating. For the crème pâtissiére, in a bowl whisk the egg yolks and sugar together. Stir in the cornflour. For the crème pâtissiére, in a bowl whisk the egg yolks and sugar together. Stir in the cornflour. In a pan bring the milk and vanilla extract to the boil, then slowly pour it over the egg mixture whisking all the time. In a pan bring the milk and vanilla extract to the boil, then slowly pour it over the egg mixture whisking all the time. Return the mixture to the milk pan, set over a medium heat and whisk constantly for 1-2 minutes, or until thick. . Remove from the heat then gradually whisk in the butter until you have a thick glossy sauce. Return the mixture to the milk pan, set over a medium heat and whisk constantly for 1-2 minutes, or until thick. . Remove from the heat then gradually whisk in the butter until you have a thick glossy sauce. Transfer to a clean bowl and cover the surface with cling film to avoid a skin forming. Allow to cool then place in the fridge until ready to use. Transfer to a clean bowl and cover the surface with cling film to avoid a skin forming. Allow to cool then place in the fridge until ready to use. For the choux pastry, preheat the oven to 200C/400F/Gas 6. For the choux pastry, preheat the oven to 200C/400F/Gas 6. Gently heat 150ml/5½fl oz water, the butter and salt in a medium saucepan until melted, then bring to the boil. Gently heat 150ml/5½fl oz water, the butter and salt in a medium saucepan until melted, then bring to the boil. Sift the flour into a bowl then tip it into the pan of boiling butter and water. Remove from the heat and, using a wooden spoon, very quickly beat the mixture until smooth. Sift the flour into a bowl then tip it into the pan of boiling butter and water. Remove from the heat and, using a wooden spoon, very quickly beat the mixture until smooth. Return the pan to the heat and continue to beat the mixture until you have a smooth paste. Return the dough to the bowl and add the beaten eggs gradually, until the mixture has a smooth dropping consistency (the dough should hold onto the spoon but drop off when lightly tapped on the edge of the bowl). Spoon the dough into a large piping bag fitted with a 1cm/½in plain nozzle. Return the pan to the heat and continue to beat the mixture until you have a smooth paste. Return the dough to the bowl and add the beaten eggs gradually, until the mixture has a smooth dropping consistency (the dough should hold onto the spoon but drop off when lightly tapped on the edge of the bowl). Spoon the dough into a large piping bag fitted with a 1cm/½in plain nozzle. Line two baking trays with non-stick silicone parchment and mark six 13cm/5in lines on each piece of parchment, leaving as much room as possible between each line. Spray the parchment with water and pipe identical tubes of dough on the lines. Bake for 20 minutes, or until well risen and golden-brown. Line two baking trays with non-stick silicone parchment and mark six 13cm/5in lines on each piece of parchment, leaving as much room as possible between each line. Spray the parchment with water and pipe identical tubes of dough on the lines. Bake for 20 minutes, or until well risen and golden-brown. For the Chantilly cream, whip the cream until soft peaks form when the whisk is removed. Whisk in the icing sugar and vanilla extract. For the Chantilly cream, whip the cream until soft peaks form when the whisk is removed. Whisk in the icing sugar and vanilla extract. Fold the cream into the chilled crème pâtissiére until combined, then swirl in 100g/3½oz of the coulis to create a ripple effect. Fold the cream into the chilled crème pâtissiére until combined, then swirl in 100g/3½oz of the coulis to create a ripple effect. Spoon the mixture into a piping bag fitted with a 5mm/¼in nozzle or an icing syringe. Using the tip of a small sharp knife make three holes in the underside of each éclair. Neatly inject the rippled cream into each hole to fill the éclairs. Spoon the mixture into a piping bag fitted with a 5mm/¼in nozzle or an icing syringe. Using the tip of a small sharp knife make three holes in the underside of each éclair. Neatly inject the rippled cream into each hole to fill the éclairs. For the fondant icing, with a handheld electric mixer, beat the fondant icing sugar in a wide bowl with enough cooled syrup to make a smooth icing which holds soft peaks when the beaters are removed. Set aside about two tablespoons in another bowl and colour it red using a little of the gel food colouring. For the fondant icing, with a handheld electric mixer, beat the fondant icing sugar in a wide bowl with enough cooled syrup to make a smooth icing which holds soft peaks when the beaters are removed. Set aside about two tablespoons in another bowl and colour it red using a little of the gel food colouring. Spread the top of each éclair with a spoonful of white icing. Use a wet finger to straighten and smooth the edges to create a neat finish. The fondant should stay in place – if it is too runny add more icing sugar. Spread the top of each éclair with a spoonful of white icing. Use a wet finger to straighten and smooth the edges to create a neat finish. The fondant should stay in place – if it is too runny add more icing sugar. Place three fresh raspberries on the top of each éclair and use the red icing to decorate. Serve the éclairs as soon as the icing is completely set. Place three fresh raspberries on the top of each éclair and use the red icing to decorate. Serve the éclairs as soon as the icing is completely set. | {
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"title": "Raspberry ripple éclairs recipe",
"content": "For the raspberry coulis, put all the ingredients in a small saucepan and bring to the boil. Once bubbling, turn the heat down and simmer for five minutes. Strain through a fine sieve to remove the seeds. Tip the strained juice into a bowl and set aside to cool before refrigerating.For the crème pâtissiére, in a bowl whisk the egg yolks and sugar together. Stir in the cornflour.In a pan bring the milk and vanilla extract to the boil, then slowly pour it over the egg mixture whisking all the time.Return the mixture to the milk pan, set over a medium heat and whisk constantly for 1-2 minutes, or until thick. . Remove from the heat then gradually whisk in the butter until you have a thick glossy sauce.Transfer to a clean bowl and cover the surface with cling film to avoid a skin forming. Allow to cool then place in the fridge until ready to use.For the choux pastry, preheat the oven to 200C/400F/Gas 6.Gently heat 150ml/5½fl oz water, the butter and salt in a medium saucepan until melted, then bring to the boil.Sift the flour into a bowl then tip it into the pan of boiling butter and water. Remove from the heat and, using a wooden spoon, very quickly beat the mixture until smooth.Return the pan to the heat and continue to beat the mixture until you have a smooth paste. Return the dough to the bowl and add the beaten eggs gradually, until the mixture has a smooth dropping consistency (the dough should hold onto the spoon but drop off when lightly tapped on the edge of the bowl). Spoon the dough into a large piping bag fitted with a 1cm/½in plain nozzle.Line two baking trays with non-stick silicone parchment and mark six 13cm/5in lines on each piece of parchment, leaving as much room as possible between each line. Spray the parchment with water and pipe identical tubes of dough on the lines. Bake for 20 minutes, or until well risen and golden-brown.For the Chantilly cream, whip the cream until soft peaks form when the whisk is removed. Whisk in the icing sugar and vanilla extract.Fold the cream into the chilled crème pâtissiére until combined, then swirl in 100g/3½oz of the coulis to create a ripple effect.Spoon the mixture into a piping bag fitted with a 5mm/¼in nozzle or an icing syringe. Using the tip of a small sharp knife make three holes in the underside of each éclair. Neatly inject the rippled cream into each hole to fill the éclairs.For the fondant icing, with a handheld electric mixer, beat the fondant icing sugar in a wide bowl with enough cooled syrup to make a smooth icing which holds soft peaks when the beaters are removed. Set aside about two tablespoons in another bowl and colour it red using a little of the gel food colouring.Spread the top of each éclair with a spoonful of white icing. Use a wet finger to straighten and smooth the edges to create a neat finish. The fondant should stay in place – if it is too runny add more icing sugar.Place three fresh raspberries on the top of each éclair and use the red icing to decorate. Serve the éclairs as soon as the icing is completely set. For the raspberry coulis, put all the ingredients in a small saucepan and bring to the boil. Once bubbling, turn the heat down and simmer for five minutes. For the raspberry coulis, put all the ingredients in a small saucepan and bring to the boil. Once bubbling, turn the heat down and simmer for five minutes. Strain through a fine sieve to remove the seeds. Tip the strained juice into a bowl and set aside to cool before refrigerating. Strain through a fine sieve to remove the seeds. Tip the strained juice into a bowl and set aside to cool before refrigerating. For the crème pâtissiére, in a bowl whisk the egg yolks and sugar together. Stir in the cornflour. For the crème pâtissiére, in a bowl whisk the egg yolks and sugar together. Stir in the cornflour. In a pan bring the milk and vanilla extract to the boil, then slowly pour it over the egg mixture whisking all the time. In a pan bring the milk and vanilla extract to the boil, then slowly pour it over the egg mixture whisking all the time. Return the mixture to the milk pan, set over a medium heat and whisk constantly for 1-2 minutes, or until thick. . Remove from the heat then gradually whisk in the butter until you have a thick glossy sauce. Return the mixture to the milk pan, set over a medium heat and whisk constantly for 1-2 minutes, or until thick. . Remove from the heat then gradually whisk in the butter until you have a thick glossy sauce. Transfer to a clean bowl and cover the surface with cling film to avoid a skin forming. Allow to cool then place in the fridge until ready to use. Transfer to a clean bowl and cover the surface with cling film to avoid a skin forming. Allow to cool then place in the fridge until ready to use. For the choux pastry, preheat the oven to 200C/400F/Gas 6. For the choux pastry, preheat the oven to 200C/400F/Gas 6. Gently heat 150ml/5½fl oz water, the butter and salt in a medium saucepan until melted, then bring to the boil. Gently heat 150ml/5½fl oz water, the butter and salt in a medium saucepan until melted, then bring to the boil. Sift the flour into a bowl then tip it into the pan of boiling butter and water. Remove from the heat and, using a wooden spoon, very quickly beat the mixture until smooth. Sift the flour into a bowl then tip it into the pan of boiling butter and water. Remove from the heat and, using a wooden spoon, very quickly beat the mixture until smooth. Return the pan to the heat and continue to beat the mixture until you have a smooth paste. Return the dough to the bowl and add the beaten eggs gradually, until the mixture has a smooth dropping consistency (the dough should hold onto the spoon but drop off when lightly tapped on the edge of the bowl). Spoon the dough into a large piping bag fitted with a 1cm/½in plain nozzle. Return the pan to the heat and continue to beat the mixture until you have a smooth paste. Return the dough to the bowl and add the beaten eggs gradually, until the mixture has a smooth dropping consistency (the dough should hold onto the spoon but drop off when lightly tapped on the edge of the bowl). Spoon the dough into a large piping bag fitted with a 1cm/½in plain nozzle. Line two baking trays with non-stick silicone parchment and mark six 13cm/5in lines on each piece of parchment, leaving as much room as possible between each line. Spray the parchment with water and pipe identical tubes of dough on the lines. Bake for 20 minutes, or until well risen and golden-brown. Line two baking trays with non-stick silicone parchment and mark six 13cm/5in lines on each piece of parchment, leaving as much room as possible between each line. Spray the parchment with water and pipe identical tubes of dough on the lines. Bake for 20 minutes, or until well risen and golden-brown. For the Chantilly cream, whip the cream until soft peaks form when the whisk is removed. Whisk in the icing sugar and vanilla extract. For the Chantilly cream, whip the cream until soft peaks form when the whisk is removed. Whisk in the icing sugar and vanilla extract. Fold the cream into the chilled crème pâtissiére until combined, then swirl in 100g/3½oz of the coulis to create a ripple effect. Fold the cream into the chilled crème pâtissiére until combined, then swirl in 100g/3½oz of the coulis to create a ripple effect. Spoon the mixture into a piping bag fitted with a 5mm/¼in nozzle or an icing syringe. Using the tip of a small sharp knife make three holes in the underside of each éclair. Neatly inject the rippled cream into each hole to fill the éclairs. Spoon the mixture into a piping bag fitted with a 5mm/¼in nozzle or an icing syringe. Using the tip of a small sharp knife make three holes in the underside of each éclair. Neatly inject the rippled cream into each hole to fill the éclairs. For the fondant icing, with a handheld electric mixer, beat the fondant icing sugar in a wide bowl with enough cooled syrup to make a smooth icing which holds soft peaks when the beaters are removed. Set aside about two tablespoons in another bowl and colour it red using a little of the gel food colouring. For the fondant icing, with a handheld electric mixer, beat the fondant icing sugar in a wide bowl with enough cooled syrup to make a smooth icing which holds soft peaks when the beaters are removed. Set aside about two tablespoons in another bowl and colour it red using a little of the gel food colouring. Spread the top of each éclair with a spoonful of white icing. Use a wet finger to straighten and smooth the edges to create a neat finish. The fondant should stay in place – if it is too runny add more icing sugar. Spread the top of each éclair with a spoonful of white icing. Use a wet finger to straighten and smooth the edges to create a neat finish. The fondant should stay in place – if it is too runny add more icing sugar. Place three fresh raspberries on the top of each éclair and use the red icing to decorate. Serve the éclairs as soon as the icing is completely set. Place three fresh raspberries on the top of each éclair and use the red icing to decorate. Serve the éclairs as soon as the icing is completely set."
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} | 324754affdca72311ab418aed81f74bb24c8c6a9ce6947c68e7662b89d1a3733 | White chocolate brownies (blondies) recipe
An average of 3.3 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/whitechocolatebrowni_91667_16x9.jpg Who said a brownie had to be brown? These white chocolate blondies are a great change and so delicious! 225g/8oz caster sugar4 free-range eggs225g/8oz butter, melted, plus extra for greasing150g/5½oz plain flour, sifted225g/8oz white chocolate, chopped100g/3½oz macadamia nuts, chopped 225g/8oz caster sugar 4 free-range eggs 225g/8oz butter, melted, plus extra for greasing 150g/5½oz plain flour, sifted 225g/8oz white chocolate, chopped 100g/3½oz macadamia nuts, chopped 75g/2¾oz butter175g/6oz icing sugar1 vanilla pod, split, seeds scraped out with a knife (the pod can be reserved for another recipe)125g/4½oz crunchy peanut butter50-75ml/2-4fl oz milk (optional) 75g/2¾oz butter 175g/6oz icing sugar 1 vanilla pod, split, seeds scraped out with a knife (the pod can be reserved for another recipe) 125g/4½oz crunchy peanut butter 50-75ml/2-4fl oz milk (optional) Method Preheat the oven to 180C/350F/Gas 4. Grease a 20cm/8in square cake tin with butter. For the brownies, in a bowl, beat together the sugar and eggs until pale and fluffy. Beat in the melted butter a little at a time, making sure each addition of butter is fully incorporated before adding the next.Add the flour and carefully fold it into the mixture using a metal spoon.Add the chopped white chocolate and macadamia nuts and carefully fold them into the mixture. Spoon the brownie batter into the prepared cake tin and shake gently until level. Transfer the tin to the oven and bake for 30-35 minutes, or until a skewer inserted into the centre of the brownies comes out clean. Set aside to cool.Meanwhile, for the frosting, in a mixing bowl, whisk together the butter, icing sugar and vanilla seeds using an electric whisk until smooth and well combined. Add the peanut butter and whisk until the mixture is smooth and well combined. (Add a little milk, if using, to loosen the mixture, as necessary).Once the white chocolate brownies have cooled, spread over the peanut butter frosting in an even layer. Cut the brownies into squares, carefully remove them from the tin and serve on a large serving plate. Preheat the oven to 180C/350F/Gas 4. Grease a 20cm/8in square cake tin with butter. Preheat the oven to 180C/350F/Gas 4. Grease a 20cm/8in square cake tin with butter. For the brownies, in a bowl, beat together the sugar and eggs until pale and fluffy. Beat in the melted butter a little at a time, making sure each addition of butter is fully incorporated before adding the next. For the brownies, in a bowl, beat together the sugar and eggs until pale and fluffy. Beat in the melted butter a little at a time, making sure each addition of butter is fully incorporated before adding the next. Add the flour and carefully fold it into the mixture using a metal spoon. Add the flour and carefully fold it into the mixture using a metal spoon. Add the chopped white chocolate and macadamia nuts and carefully fold them into the mixture. Add the chopped white chocolate and macadamia nuts and carefully fold them into the mixture. Spoon the brownie batter into the prepared cake tin and shake gently until level. Transfer the tin to the oven and bake for 30-35 minutes, or until a skewer inserted into the centre of the brownies comes out clean. Set aside to cool. Spoon the brownie batter into the prepared cake tin and shake gently until level. Transfer the tin to the oven and bake for 30-35 minutes, or until a skewer inserted into the centre of the brownies comes out clean. Set aside to cool. Meanwhile, for the frosting, in a mixing bowl, whisk together the butter, icing sugar and vanilla seeds using an electric whisk until smooth and well combined. Meanwhile, for the frosting, in a mixing bowl, whisk together the butter, icing sugar and vanilla seeds using an electric whisk until smooth and well combined. Add the peanut butter and whisk until the mixture is smooth and well combined. (Add a little milk, if using, to loosen the mixture, as necessary). Add the peanut butter and whisk until the mixture is smooth and well combined. (Add a little milk, if using, to loosen the mixture, as necessary). Once the white chocolate brownies have cooled, spread over the peanut butter frosting in an even layer. Cut the brownies into squares, carefully remove them from the tin and serve on a large serving plate. Once the white chocolate brownies have cooled, spread over the peanut butter frosting in an even layer. Cut the brownies into squares, carefully remove them from the tin and serve on a large serving plate. | {
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"content": "An average of 3.3 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/whitechocolatebrowni_91667_16x9.jpg Who said a brownie had to be brown? These white chocolate blondies are a great change and so delicious! 225g/8oz caster sugar4 free-range eggs225g/8oz butter, melted, plus extra for greasing150g/5½oz plain flour, sifted225g/8oz white chocolate, chopped100g/3½oz macadamia nuts, chopped 225g/8oz caster sugar 4 free-range eggs 225g/8oz butter, melted, plus extra for greasing 150g/5½oz plain flour, sifted 225g/8oz white chocolate, chopped 100g/3½oz macadamia nuts, chopped 75g/2¾oz butter175g/6oz icing sugar1 vanilla pod, split, seeds scraped out with a knife (the pod can be reserved for another recipe)125g/4½oz crunchy peanut butter50-75ml/2-4fl oz milk (optional) 75g/2¾oz butter 175g/6oz icing sugar 1 vanilla pod, split, seeds scraped out with a knife (the pod can be reserved for another recipe) 125g/4½oz crunchy peanut butter 50-75ml/2-4fl oz milk (optional) Method Preheat the oven to 180C/350F/Gas 4. Grease a 20cm/8in square cake tin with butter. For the brownies, in a bowl, beat together the sugar and eggs until pale and fluffy. Beat in the melted butter a little at a time, making sure each addition of butter is fully incorporated before adding the next.Add the flour and carefully fold it into the mixture using a metal spoon.Add the chopped white chocolate and macadamia nuts and carefully fold them into the mixture. Spoon the brownie batter into the prepared cake tin and shake gently until level. Transfer the tin to the oven and bake for 30-35 minutes, or until a skewer inserted into the centre of the brownies comes out clean. Set aside to cool.Meanwhile, for the frosting, in a mixing bowl, whisk together the butter, icing sugar and vanilla seeds using an electric whisk until smooth and well combined. Add the peanut butter and whisk until the mixture is smooth and well combined. (Add a little milk, if using, to loosen the mixture, as necessary).Once the white chocolate brownies have cooled, spread over the peanut butter frosting in an even layer. Cut the brownies into squares, carefully remove them from the tin and serve on a large serving plate. Preheat the oven to 180C/350F/Gas 4. Grease a 20cm/8in square cake tin with butter. Preheat the oven to 180C/350F/Gas 4. Grease a 20cm/8in square cake tin with butter. For the brownies, in a bowl, beat together the sugar and eggs until pale and fluffy. Beat in the melted butter a little at a time, making sure each addition of butter is fully incorporated before adding the next. For the brownies, in a bowl, beat together the sugar and eggs until pale and fluffy. Beat in the melted butter a little at a time, making sure each addition of butter is fully incorporated before adding the next. Add the flour and carefully fold it into the mixture using a metal spoon. Add the flour and carefully fold it into the mixture using a metal spoon. Add the chopped white chocolate and macadamia nuts and carefully fold them into the mixture. Add the chopped white chocolate and macadamia nuts and carefully fold them into the mixture. Spoon the brownie batter into the prepared cake tin and shake gently until level. Transfer the tin to the oven and bake for 30-35 minutes, or until a skewer inserted into the centre of the brownies comes out clean. Set aside to cool. Spoon the brownie batter into the prepared cake tin and shake gently until level. Transfer the tin to the oven and bake for 30-35 minutes, or until a skewer inserted into the centre of the brownies comes out clean. Set aside to cool. Meanwhile, for the frosting, in a mixing bowl, whisk together the butter, icing sugar and vanilla seeds using an electric whisk until smooth and well combined. Meanwhile, for the frosting, in a mixing bowl, whisk together the butter, icing sugar and vanilla seeds using an electric whisk until smooth and well combined. Add the peanut butter and whisk until the mixture is smooth and well combined. (Add a little milk, if using, to loosen the mixture, as necessary). Add the peanut butter and whisk until the mixture is smooth and well combined. (Add a little milk, if using, to loosen the mixture, as necessary). Once the white chocolate brownies have cooled, spread over the peanut butter frosting in an even layer. Cut the brownies into squares, carefully remove them from the tin and serve on a large serving plate. Once the white chocolate brownies have cooled, spread over the peanut butter frosting in an even layer. Cut the brownies into squares, carefully remove them from the tin and serve on a large serving plate."
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} | 57c795a3c9de098e96cdd19616f21f2a6c384cc69e9fdb312533a8d82fda4685 | Paul Hollywood's scones recipe
Preheat the oven to 220C (200C fan assisted)/425F/Gas 7. Lightly grease a baking tray with butter and line it with baking or silicone paper (not greaseproof).Put 450g/15½oz of the flour into a large bowl and add the butter. Rub the flour and butter together with your fingers to create a breadcrumb-like mixture.Add the sugar, eggs and baking powder and use a wooden spoon to turn the mixture gently. Make sure you mix all the way down to the bottom and incorporate all of the ingredients.Now add half of the milk and keep turning the mixture gently with the spoon to combine. Then add the remaining milk a little at a time and bring everything together to form a very soft, wet dough. (You may not need to add all of the milk.)Sprinkle most of the remaining flour onto a clean work surface. Tip the soft dough out onto the work surface and sprinkle the rest of the flour on top. The mixture will be wet and sticky.Use your hands to fold the dough in half, then turn the dough 90 degrees and repeat. By folding and turning the mixture in this way (called 'chaffing'), you incorporate the last of the flour and add air. Do this a few times until you’ve formed a smooth dough. If the mixture becomes too sticky use some extra flour to coat the mixture or your hands to make it more manageable. Be careful not to overwork your dough.Next roll the dough out: sprinkle flour onto the work surface and the top of the dough, then use the rolling pin to roll up from the middle and then down from the middle. Turn the dough by 90 degrees and continue to roll until it’s about 2.5cm/1in thick. ‘Relax’ the dough slightly by lifting the edges and allowing the dough to drop back onto the work surface.Using a pastry cutter, stamp out rounds from the pastry and place them onto the baking tray. Dip the edge of the pastry cutter in flour to make it easier to cut out the scones without them sticking. Don’t twist the cutter – just press firmly, then lift it up and push the dough out.Once you’ve cut 4 or 5 rounds you can re-work and re-roll the dough to make it easier to cut out the remaining rounds. Any leftover dough can be worked and rolled again, but the resulting scones won’t be as fluffy. Place the scones on the baking tray and leave them to rest for a few minutes to let the baking powder work. Then use a pastry brush (or your finger if you don’t have a brush) to glaze them with the beaten egg and salt mixture. Be careful to keep the glaze on the top of the scones. (If it runs down the sides it will stop them rising evenly.)Bake the scones in the middle of the oven for 15 minutes, or until the scones are risen and golden-brown.Leave the scones to cool, then split in half and add butter, jam and clotted cream to serve. Preheat the oven to 220C (200C fan assisted)/425F/Gas 7. Preheat the oven to 220C (200C fan assisted)/425F/Gas 7. Lightly grease a baking tray with butter and line it with baking or silicone paper (not greaseproof). Lightly grease a baking tray with butter and line it with baking or silicone paper (not greaseproof). Put 450g/15½oz of the flour into a large bowl and add the butter. Rub the flour and butter together with your fingers to create a breadcrumb-like mixture. Put 450g/15½oz of the flour into a large bowl and add the butter. Rub the flour and butter together with your fingers to create a breadcrumb-like mixture. Add the sugar, eggs and baking powder and use a wooden spoon to turn the mixture gently. Make sure you mix all the way down to the bottom and incorporate all of the ingredients. Add the sugar, eggs and baking powder and use a wooden spoon to turn the mixture gently. Make sure you mix all the way down to the bottom and incorporate all of the ingredients. Now add half of the milk and keep turning the mixture gently with the spoon to combine. Then add the remaining milk a little at a time and bring everything together to form a very soft, wet dough. (You may not need to add all of the milk.) Now add half of the milk and keep turning the mixture gently with the spoon to combine. Then add the remaining milk a little at a time and bring everything together to form a very soft, wet dough. (You may not need to add all of the milk.) Sprinkle most of the remaining flour onto a clean work surface. Tip the soft dough out onto the work surface and sprinkle the rest of the flour on top. The mixture will be wet and sticky. Sprinkle most of the remaining flour onto a clean work surface. Tip the soft dough out onto the work surface and sprinkle the rest of the flour on top. The mixture will be wet and sticky. Use your hands to fold the dough in half, then turn the dough 90 degrees and repeat. By folding and turning the mixture in this way (called 'chaffing'), you incorporate the last of the flour and add air. Do this a few times until you’ve formed a smooth dough. If the mixture becomes too sticky use some extra flour to coat the mixture or your hands to make it more manageable. Be careful not to overwork your dough. Use your hands to fold the dough in half, then turn the dough 90 degrees and repeat. By folding and turning the mixture in this way (called 'chaffing'), you incorporate the last of the flour and add air. Do this a few times until you’ve formed a smooth dough. If the mixture becomes too sticky use some extra flour to coat the mixture or your hands to make it more manageable. Be careful not to overwork your dough. Next roll the dough out: sprinkle flour onto the work surface and the top of the dough, then use the rolling pin to roll up from the middle and then down from the middle. Turn the dough by 90 degrees and continue to roll until it’s about 2.5cm/1in thick. ‘Relax’ the dough slightly by lifting the edges and allowing the dough to drop back onto the work surface. Next roll the dough out: sprinkle flour onto the work surface and the top of the dough, then use the rolling pin to roll up from the middle and then down from the middle. Turn the dough by 90 degrees and continue to roll until it’s about 2.5cm/1in thick. ‘Relax’ the dough slightly by lifting the edges and allowing the dough to drop back onto the work surface. Using a pastry cutter, stamp out rounds from the pastry and place them onto the baking tray. Dip the edge of the pastry cutter in flour to make it easier to cut out the scones without them sticking. Don’t twist the cutter – just press firmly, then lift it up and push the dough out. Using a pastry cutter, stamp out rounds from the pastry and place them onto the baking tray. Dip the edge of the pastry cutter in flour to make it easier to cut out the scones without them sticking. Don’t twist the cutter – just press firmly, then lift it up and push the dough out. Once you’ve cut 4 or 5 rounds you can re-work and re-roll the dough to make it easier to cut out the remaining rounds. Any leftover dough can be worked and rolled again, but the resulting scones won’t be as fluffy. Once you’ve cut 4 or 5 rounds you can re-work and re-roll the dough to make it easier to cut out the remaining rounds. Any leftover dough can be worked and rolled again, but the resulting scones won’t be as fluffy. Place the scones on the baking tray and leave them to rest for a few minutes to let the baking powder work. Then use a pastry brush (or your finger if you don’t have a brush) to glaze them with the beaten egg and salt mixture. Be careful to keep the glaze on the top of the scones. (If it runs down the sides it will stop them rising evenly.) Place the scones on the baking tray and leave them to rest for a few minutes to let the baking powder work. Then use a pastry brush (or your finger if you don’t have a brush) to glaze them with the beaten egg and salt mixture. Be careful to keep the glaze on the top of the scones. (If it runs down the sides it will stop them rising evenly.) Bake the scones in the middle of the oven for 15 minutes, or until the scones are risen and golden-brown. Bake the scones in the middle of the oven for 15 minutes, or until the scones are risen and golden-brown. Leave the scones to cool, then split in half and add butter, jam and clotted cream to serve. Leave the scones to cool, then split in half and add butter, jam and clotted cream to serve. | {
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"content": "Preheat the oven to 220C (200C fan assisted)/425F/Gas 7. Lightly grease a baking tray with butter and line it with baking or silicone paper (not greaseproof).Put 450g/15½oz of the flour into a large bowl and add the butter. Rub the flour and butter together with your fingers to create a breadcrumb-like mixture.Add the sugar, eggs and baking powder and use a wooden spoon to turn the mixture gently. Make sure you mix all the way down to the bottom and incorporate all of the ingredients.Now add half of the milk and keep turning the mixture gently with the spoon to combine. Then add the remaining milk a little at a time and bring everything together to form a very soft, wet dough. (You may not need to add all of the milk.)Sprinkle most of the remaining flour onto a clean work surface. Tip the soft dough out onto the work surface and sprinkle the rest of the flour on top. The mixture will be wet and sticky.Use your hands to fold the dough in half, then turn the dough 90 degrees and repeat. By folding and turning the mixture in this way (called 'chaffing'), you incorporate the last of the flour and add air. Do this a few times until you’ve formed a smooth dough. If the mixture becomes too sticky use some extra flour to coat the mixture or your hands to make it more manageable. Be careful not to overwork your dough.Next roll the dough out: sprinkle flour onto the work surface and the top of the dough, then use the rolling pin to roll up from the middle and then down from the middle. Turn the dough by 90 degrees and continue to roll until it’s about 2.5cm/1in thick. ‘Relax’ the dough slightly by lifting the edges and allowing the dough to drop back onto the work surface.Using a pastry cutter, stamp out rounds from the pastry and place them onto the baking tray. Dip the edge of the pastry cutter in flour to make it easier to cut out the scones without them sticking. Don’t twist the cutter – just press firmly, then lift it up and push the dough out.Once you’ve cut 4 or 5 rounds you can re-work and re-roll the dough to make it easier to cut out the remaining rounds. Any leftover dough can be worked and rolled again, but the resulting scones won’t be as fluffy. Place the scones on the baking tray and leave them to rest for a few minutes to let the baking powder work. Then use a pastry brush (or your finger if you don’t have a brush) to glaze them with the beaten egg and salt mixture. Be careful to keep the glaze on the top of the scones. (If it runs down the sides it will stop them rising evenly.)Bake the scones in the middle of the oven for 15 minutes, or until the scones are risen and golden-brown.Leave the scones to cool, then split in half and add butter, jam and clotted cream to serve. Preheat the oven to 220C (200C fan assisted)/425F/Gas 7. Preheat the oven to 220C (200C fan assisted)/425F/Gas 7. Lightly grease a baking tray with butter and line it with baking or silicone paper (not greaseproof). Lightly grease a baking tray with butter and line it with baking or silicone paper (not greaseproof). Put 450g/15½oz of the flour into a large bowl and add the butter. Rub the flour and butter together with your fingers to create a breadcrumb-like mixture. Put 450g/15½oz of the flour into a large bowl and add the butter. Rub the flour and butter together with your fingers to create a breadcrumb-like mixture. Add the sugar, eggs and baking powder and use a wooden spoon to turn the mixture gently. Make sure you mix all the way down to the bottom and incorporate all of the ingredients. Add the sugar, eggs and baking powder and use a wooden spoon to turn the mixture gently. Make sure you mix all the way down to the bottom and incorporate all of the ingredients. Now add half of the milk and keep turning the mixture gently with the spoon to combine. Then add the remaining milk a little at a time and bring everything together to form a very soft, wet dough. (You may not need to add all of the milk.) Now add half of the milk and keep turning the mixture gently with the spoon to combine. Then add the remaining milk a little at a time and bring everything together to form a very soft, wet dough. (You may not need to add all of the milk.) Sprinkle most of the remaining flour onto a clean work surface. Tip the soft dough out onto the work surface and sprinkle the rest of the flour on top. The mixture will be wet and sticky. Sprinkle most of the remaining flour onto a clean work surface. Tip the soft dough out onto the work surface and sprinkle the rest of the flour on top. The mixture will be wet and sticky. Use your hands to fold the dough in half, then turn the dough 90 degrees and repeat. By folding and turning the mixture in this way (called 'chaffing'), you incorporate the last of the flour and add air. Do this a few times until you’ve formed a smooth dough. If the mixture becomes too sticky use some extra flour to coat the mixture or your hands to make it more manageable. Be careful not to overwork your dough. Use your hands to fold the dough in half, then turn the dough 90 degrees and repeat. By folding and turning the mixture in this way (called 'chaffing'), you incorporate the last of the flour and add air. Do this a few times until you’ve formed a smooth dough. If the mixture becomes too sticky use some extra flour to coat the mixture or your hands to make it more manageable. Be careful not to overwork your dough. Next roll the dough out: sprinkle flour onto the work surface and the top of the dough, then use the rolling pin to roll up from the middle and then down from the middle. Turn the dough by 90 degrees and continue to roll until it’s about 2.5cm/1in thick. ‘Relax’ the dough slightly by lifting the edges and allowing the dough to drop back onto the work surface. Next roll the dough out: sprinkle flour onto the work surface and the top of the dough, then use the rolling pin to roll up from the middle and then down from the middle. Turn the dough by 90 degrees and continue to roll until it’s about 2.5cm/1in thick. ‘Relax’ the dough slightly by lifting the edges and allowing the dough to drop back onto the work surface. Using a pastry cutter, stamp out rounds from the pastry and place them onto the baking tray. Dip the edge of the pastry cutter in flour to make it easier to cut out the scones without them sticking. Don’t twist the cutter – just press firmly, then lift it up and push the dough out. Using a pastry cutter, stamp out rounds from the pastry and place them onto the baking tray. Dip the edge of the pastry cutter in flour to make it easier to cut out the scones without them sticking. Don’t twist the cutter – just press firmly, then lift it up and push the dough out. Once you’ve cut 4 or 5 rounds you can re-work and re-roll the dough to make it easier to cut out the remaining rounds. Any leftover dough can be worked and rolled again, but the resulting scones won’t be as fluffy. Once you’ve cut 4 or 5 rounds you can re-work and re-roll the dough to make it easier to cut out the remaining rounds. Any leftover dough can be worked and rolled again, but the resulting scones won’t be as fluffy. Place the scones on the baking tray and leave them to rest for a few minutes to let the baking powder work. Then use a pastry brush (or your finger if you don’t have a brush) to glaze them with the beaten egg and salt mixture. Be careful to keep the glaze on the top of the scones. (If it runs down the sides it will stop them rising evenly.) Place the scones on the baking tray and leave them to rest for a few minutes to let the baking powder work. Then use a pastry brush (or your finger if you don’t have a brush) to glaze them with the beaten egg and salt mixture. Be careful to keep the glaze on the top of the scones. (If it runs down the sides it will stop them rising evenly.) Bake the scones in the middle of the oven for 15 minutes, or until the scones are risen and golden-brown. Bake the scones in the middle of the oven for 15 minutes, or until the scones are risen and golden-brown. Leave the scones to cool, then split in half and add butter, jam and clotted cream to serve. Leave the scones to cool, then split in half and add butter, jam and clotted cream to serve."
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} | c8ebef828a02891795c3ec5b43eaff3fb0bc041d124edeb979443534d3e6ede9 | Scones recipe
An average of 3.9 out of 5 stars from 142 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/scones_1285_16x9.jpg Scones are the easiest British teatime treat and chances are that you will have all the ingredients for this recipe already. Each serving provides 150 kcal, 3.5g protein, 20g carbohydrates (of which 3.5g sugars), 6g fat (of which 3.5g saturates), 1g fibre and 0.4g salt. 225g/8oz self raising flourpinch of salt55g/2oz butter25g/1oz caster sugar150ml/5fl oz milk1 free-range egg, beaten, to glaze (alternatively use a little milk) 225g/8oz self raising flour pinch of salt 55g/2oz butter 25g/1oz caster sugar 150ml/5fl oz milk 1 free-range egg, beaten, to glaze (alternatively use a little milk) Method Heat the oven to 220C/200C Fan/Gas 7 and lightly grease a baking tray.Mix together the flour and salt. Rub in the butter then stir in the sugar. Add most of the milk and mix to form a soft and slightly sticky dough. If the dough is a little dry add more of the milk until you have the correct consistency.Turn out onto a floured work surface and knead very lightly. Pat out into a round about 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on the baking tray. Lightly knead together the remaining dough and stamp out more scones to use it all up.Brush the tops of the scones with beaten egg. Bake for 12–15 minutes, or until well risen and golden-brown.Cool on a wire rack. Serve with butter and good jam and maybe some clotted cream. Heat the oven to 220C/200C Fan/Gas 7 and lightly grease a baking tray. Heat the oven to 220C/200C Fan/Gas 7 and lightly grease a baking tray. Mix together the flour and salt. Rub in the butter then stir in the sugar. Add most of the milk and mix to form a soft and slightly sticky dough. If the dough is a little dry add more of the milk until you have the correct consistency. Mix together the flour and salt. Rub in the butter then stir in the sugar. Add most of the milk and mix to form a soft and slightly sticky dough. If the dough is a little dry add more of the milk until you have the correct consistency. Turn out onto a floured work surface and knead very lightly. Pat out into a round about 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on the baking tray. Lightly knead together the remaining dough and stamp out more scones to use it all up. Turn out onto a floured work surface and knead very lightly. Pat out into a round about 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on the baking tray. Lightly knead together the remaining dough and stamp out more scones to use it all up. Brush the tops of the scones with beaten egg. Bake for 12–15 minutes, or until well risen and golden-brown. Brush the tops of the scones with beaten egg. Bake for 12–15 minutes, or until well risen and golden-brown. Cool on a wire rack. Serve with butter and good jam and maybe some clotted cream. Cool on a wire rack. Serve with butter and good jam and maybe some clotted cream. Recipe tips Feel free to customise your scones with dried fruit or a pinch of spice to make this basic scones recipe your own. Scones are best eaten fresh, but they freeze well. Freeze any extras once they have cooled. To eat, defrost at room temperature and then reheat in a hot oven for a few minutes. | {
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"title": "Scones recipe",
"content": "An average of 3.9 out of 5 stars from 142 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/scones_1285_16x9.jpg Scones are the easiest British teatime treat and chances are that you will have all the ingredients for this recipe already. Each serving provides 150 kcal, 3.5g protein, 20g carbohydrates (of which 3.5g sugars), 6g fat (of which 3.5g saturates), 1g fibre and 0.4g salt. 225g/8oz self raising flourpinch of salt55g/2oz butter25g/1oz caster sugar150ml/5fl oz milk1 free-range egg, beaten, to glaze (alternatively use a little milk) 225g/8oz self raising flour pinch of salt 55g/2oz butter 25g/1oz caster sugar 150ml/5fl oz milk 1 free-range egg, beaten, to glaze (alternatively use a little milk) Method Heat the oven to 220C/200C Fan/Gas 7 and lightly grease a baking tray.Mix together the flour and salt. Rub in the butter then stir in the sugar. Add most of the milk and mix to form a soft and slightly sticky dough. If the dough is a little dry add more of the milk until you have the correct consistency.Turn out onto a floured work surface and knead very lightly. Pat out into a round about 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on the baking tray. Lightly knead together the remaining dough and stamp out more scones to use it all up.Brush the tops of the scones with beaten egg. Bake for 12–15 minutes, or until well risen and golden-brown.Cool on a wire rack. Serve with butter and good jam and maybe some clotted cream. Heat the oven to 220C/200C Fan/Gas 7 and lightly grease a baking tray. Heat the oven to 220C/200C Fan/Gas 7 and lightly grease a baking tray. Mix together the flour and salt. Rub in the butter then stir in the sugar. Add most of the milk and mix to form a soft and slightly sticky dough. If the dough is a little dry add more of the milk until you have the correct consistency. Mix together the flour and salt. Rub in the butter then stir in the sugar. Add most of the milk and mix to form a soft and slightly sticky dough. If the dough is a little dry add more of the milk until you have the correct consistency. Turn out onto a floured work surface and knead very lightly. Pat out into a round about 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on the baking tray. Lightly knead together the remaining dough and stamp out more scones to use it all up. Turn out onto a floured work surface and knead very lightly. Pat out into a round about 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on the baking tray. Lightly knead together the remaining dough and stamp out more scones to use it all up. Brush the tops of the scones with beaten egg. Bake for 12–15 minutes, or until well risen and golden-brown. Brush the tops of the scones with beaten egg. Bake for 12–15 minutes, or until well risen and golden-brown. Cool on a wire rack. Serve with butter and good jam and maybe some clotted cream. Cool on a wire rack. Serve with butter and good jam and maybe some clotted cream. Recipe tips Feel free to customise your scones with dried fruit or a pinch of spice to make this basic scones recipe your own. Scones are best eaten fresh, but they freeze well. Freeze any extras once they have cooled. To eat, defrost at room temperature and then reheat in a hot oven for a few minutes."
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} | b3679fea27cc78e42e6c4ed365fbf852690fe40efed9437e478dd7b2f8a25e0f | Venison Wellington recipe
An average of 5.0 out of 5 stars from 1 rating A luxurious twist on a traditional wellington with venison, prosciutto and chestnut mushroom duxelle. This makes for a stand out centrepiece that definitely has the ‘wow’ factor. 750g/1lb 10oz trimmed loin of venison1 tbsp vegetable oil50g/1¾oz butter1 small red onion, finely chopped1 garlic clove, finely chopped400g/14oz chestnut mushrooms, very finely chopped in a food processor1 tsp fresh thyme leaves, finely chopped2–3 tbsp sherry 8–10 slices prosciutto plain flour, for dusting500g/1lb 2oz pack puff pastry1 large free-range egg, beatensalt and freshly ground black pepper 750g/1lb 10oz trimmed loin of venison 1 tbsp vegetable oil 50g/1¾oz butter 1 small red onion, finely chopped 1 garlic clove, finely chopped 400g/14oz chestnut mushrooms, very finely chopped in a food processor 1 tsp fresh thyme leaves, finely chopped 2–3 tbsp sherry 8–10 slices prosciutto plain flour, for dusting 500g/1lb 2oz pack puff pastry 1 large free-range egg, beaten salt and freshly ground black pepper 50g/1¾oz butter1 large red onion, chopped1 tbsp plain flour300ml/10fl oz red wine300ml/10fl oz beef stock1 heaped tbsp redcurrant or quince jelly 50g/1¾oz butter 1 large red onion, chopped 1 tbsp plain flour 300ml/10fl oz red wine 300ml/10fl oz beef stock 1 heaped tbsp redcurrant or quince jelly Method To prepare the venison, pat dry with kitchen towel, then season with salt and pepper. Heat the oil in a frying pan on hight heat and brown the meat all over. Remove from the pan and leave to cool. Reserve any venison juices to make the gravy later. Once cooled, wrap in clingfilm and chill in the fridge for 20 minutes. To make the mushroom filling, melt the butter in a separate pan, then add the red onion and garlic and cook over a low heat for a few minutes to soften. Once softened add the chopped mushrooms and thyme, and season with salt and pepper. Cook for 10 minutes until any excess moisture has evaporated and you are left with a pâté-like mixture. Add the sherry and cook until it has evaporated. Set the mushroom mixture aside to cool.On a sheet of baking parchment a little larger than the size of an A4 sheet, arrange the slices of prosciutto so that they are slightly overlapping in a single layer. Spread the cooled mushroom mixture in an even layer over the top of the prosciutto. Place the venison loin on top of the mushrooms at the bottom of the A4. Using the parchment, roll the mushrooms and prosciutto around the loin. Wrap tightly with the parchment paper and refrigerate while you roll the pastry. On a lightly dusted worksurface, roll the puff pastry into a rectangle a little larger than a sheet of A4 paper (big enough to fully encase the venison with a 1cm/½in overlap). Remove the loin from the fridge and discard the paper. Place the loin in the middle of the pastry and fold over, tucking the seam underneath the meat, ensuring no air is trapped. Pinch in the ends to form a sealed parcel. Transfer to a lined baking tray and brush with the beaten egg. Chill in the fridge while you prepare the gravy. To make the gravy, melt the butter in the pan you used to brown the meat. Add the onions and cook over a medium-low heat to soften. Add the flour and stir until it becomes a smooth paste. Allow the roux to cook for a minute then slowly add the red wine, stirring to keep the mixture smooth. Bring to the boil then stir in the beef stock, reserved venison juices and bring back to the boil. Cook to reduce the liquid until you reach a glossy, rich gravy, then stir in the redcurrant jelly and season with salt and pepper. For an extra smooth finish, pass through a sieve and keep warm. Preheat the oven to 220C/200C Fan/Gas 7 and cook the Wellington for 25 minutes. Remove from the oven and rest for 10 minutes, then slice and serve with the gravy. To prepare the venison, pat dry with kitchen towel, then season with salt and pepper. Heat the oil in a frying pan on hight heat and brown the meat all over. Remove from the pan and leave to cool. Reserve any venison juices to make the gravy later. Once cooled, wrap in clingfilm and chill in the fridge for 20 minutes. To prepare the venison, pat dry with kitchen towel, then season with salt and pepper. Heat the oil in a frying pan on hight heat and brown the meat all over. Remove from the pan and leave to cool. Reserve any venison juices to make the gravy later. Once cooled, wrap in clingfilm and chill in the fridge for 20 minutes. To make the mushroom filling, melt the butter in a separate pan, then add the red onion and garlic and cook over a low heat for a few minutes to soften. Once softened add the chopped mushrooms and thyme, and season with salt and pepper. Cook for 10 minutes until any excess moisture has evaporated and you are left with a pâté-like mixture. Add the sherry and cook until it has evaporated. Set the mushroom mixture aside to cool. To make the mushroom filling, melt the butter in a separate pan, then add the red onion and garlic and cook over a low heat for a few minutes to soften. Once softened add the chopped mushrooms and thyme, and season with salt and pepper. Cook for 10 minutes until any excess moisture has evaporated and you are left with a pâté-like mixture. Add the sherry and cook until it has evaporated. Set the mushroom mixture aside to cool. On a sheet of baking parchment a little larger than the size of an A4 sheet, arrange the slices of prosciutto so that they are slightly overlapping in a single layer. Spread the cooled mushroom mixture in an even layer over the top of the prosciutto. Place the venison loin on top of the mushrooms at the bottom of the A4. Using the parchment, roll the mushrooms and prosciutto around the loin. Wrap tightly with the parchment paper and refrigerate while you roll the pastry. On a sheet of baking parchment a little larger than the size of an A4 sheet, arrange the slices of prosciutto so that they are slightly overlapping in a single layer. Spread the cooled mushroom mixture in an even layer over the top of the prosciutto. Place the venison loin on top of the mushrooms at the bottom of the A4. Using the parchment, roll the mushrooms and prosciutto around the loin. Wrap tightly with the parchment paper and refrigerate while you roll the pastry. On a lightly dusted worksurface, roll the puff pastry into a rectangle a little larger than a sheet of A4 paper (big enough to fully encase the venison with a 1cm/½in overlap). On a lightly dusted worksurface, roll the puff pastry into a rectangle a little larger than a sheet of A4 paper (big enough to fully encase the venison with a 1cm/½in overlap). Remove the loin from the fridge and discard the paper. Place the loin in the middle of the pastry and fold over, tucking the seam underneath the meat, ensuring no air is trapped. Pinch in the ends to form a sealed parcel. Transfer to a lined baking tray and brush with the beaten egg. Chill in the fridge while you prepare the gravy. Remove the loin from the fridge and discard the paper. Place the loin in the middle of the pastry and fold over, tucking the seam underneath the meat, ensuring no air is trapped. Pinch in the ends to form a sealed parcel. Transfer to a lined baking tray and brush with the beaten egg. Chill in the fridge while you prepare the gravy. To make the gravy, melt the butter in the pan you used to brown the meat. Add the onions and cook over a medium-low heat to soften. Add the flour and stir until it becomes a smooth paste. Allow the roux to cook for a minute then slowly add the red wine, stirring to keep the mixture smooth. Bring to the boil then stir in the beef stock, reserved venison juices and bring back to the boil. Cook to reduce the liquid until you reach a glossy, rich gravy, then stir in the redcurrant jelly and season with salt and pepper. For an extra smooth finish, pass through a sieve and keep warm. To make the gravy, melt the butter in the pan you used to brown the meat. Add the onions and cook over a medium-low heat to soften. Add the flour and stir until it becomes a smooth paste. Allow the roux to cook for a minute then slowly add the red wine, stirring to keep the mixture smooth. Bring to the boil then stir in the beef stock, reserved venison juices and bring back to the boil. Cook to reduce the liquid until you reach a glossy, rich gravy, then stir in the redcurrant jelly and season with salt and pepper. For an extra smooth finish, pass through a sieve and keep warm. Preheat the oven to 220C/200C Fan/Gas 7 and cook the Wellington for 25 minutes. Remove from the oven and rest for 10 minutes, then slice and serve with the gravy. Preheat the oven to 220C/200C Fan/Gas 7 and cook the Wellington for 25 minutes. Remove from the oven and rest for 10 minutes, then slice and serve with the gravy. | {
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"title": "Venison Wellington recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating A luxurious twist on a traditional wellington with venison, prosciutto and chestnut mushroom duxelle. This makes for a stand out centrepiece that definitely has the ‘wow’ factor. 750g/1lb 10oz trimmed loin of venison1 tbsp vegetable oil50g/1¾oz butter1 small red onion, finely chopped1 garlic clove, finely chopped400g/14oz chestnut mushrooms, very finely chopped in a food processor1 tsp fresh thyme leaves, finely chopped2–3 tbsp sherry 8–10 slices prosciutto plain flour, for dusting500g/1lb 2oz pack puff pastry1 large free-range egg, beatensalt and freshly ground black pepper 750g/1lb 10oz trimmed loin of venison 1 tbsp vegetable oil 50g/1¾oz butter 1 small red onion, finely chopped 1 garlic clove, finely chopped 400g/14oz chestnut mushrooms, very finely chopped in a food processor 1 tsp fresh thyme leaves, finely chopped 2–3 tbsp sherry 8–10 slices prosciutto plain flour, for dusting 500g/1lb 2oz pack puff pastry 1 large free-range egg, beaten salt and freshly ground black pepper 50g/1¾oz butter1 large red onion, chopped1 tbsp plain flour300ml/10fl oz red wine300ml/10fl oz beef stock1 heaped tbsp redcurrant or quince jelly 50g/1¾oz butter 1 large red onion, chopped 1 tbsp plain flour 300ml/10fl oz red wine 300ml/10fl oz beef stock 1 heaped tbsp redcurrant or quince jelly Method To prepare the venison, pat dry with kitchen towel, then season with salt and pepper. Heat the oil in a frying pan on hight heat and brown the meat all over. Remove from the pan and leave to cool. Reserve any venison juices to make the gravy later. Once cooled, wrap in clingfilm and chill in the fridge for 20 minutes. To make the mushroom filling, melt the butter in a separate pan, then add the red onion and garlic and cook over a low heat for a few minutes to soften. Once softened add the chopped mushrooms and thyme, and season with salt and pepper. Cook for 10 minutes until any excess moisture has evaporated and you are left with a pâté-like mixture. Add the sherry and cook until it has evaporated. Set the mushroom mixture aside to cool.On a sheet of baking parchment a little larger than the size of an A4 sheet, arrange the slices of prosciutto so that they are slightly overlapping in a single layer. Spread the cooled mushroom mixture in an even layer over the top of the prosciutto. Place the venison loin on top of the mushrooms at the bottom of the A4. Using the parchment, roll the mushrooms and prosciutto around the loin. Wrap tightly with the parchment paper and refrigerate while you roll the pastry. On a lightly dusted worksurface, roll the puff pastry into a rectangle a little larger than a sheet of A4 paper (big enough to fully encase the venison with a 1cm/½in overlap). Remove the loin from the fridge and discard the paper. Place the loin in the middle of the pastry and fold over, tucking the seam underneath the meat, ensuring no air is trapped. Pinch in the ends to form a sealed parcel. Transfer to a lined baking tray and brush with the beaten egg. Chill in the fridge while you prepare the gravy. To make the gravy, melt the butter in the pan you used to brown the meat. Add the onions and cook over a medium-low heat to soften. Add the flour and stir until it becomes a smooth paste. Allow the roux to cook for a minute then slowly add the red wine, stirring to keep the mixture smooth. Bring to the boil then stir in the beef stock, reserved venison juices and bring back to the boil. Cook to reduce the liquid until you reach a glossy, rich gravy, then stir in the redcurrant jelly and season with salt and pepper. For an extra smooth finish, pass through a sieve and keep warm. Preheat the oven to 220C/200C Fan/Gas 7 and cook the Wellington for 25 minutes. Remove from the oven and rest for 10 minutes, then slice and serve with the gravy. To prepare the venison, pat dry with kitchen towel, then season with salt and pepper. Heat the oil in a frying pan on hight heat and brown the meat all over. Remove from the pan and leave to cool. Reserve any venison juices to make the gravy later. Once cooled, wrap in clingfilm and chill in the fridge for 20 minutes. To prepare the venison, pat dry with kitchen towel, then season with salt and pepper. Heat the oil in a frying pan on hight heat and brown the meat all over. Remove from the pan and leave to cool. Reserve any venison juices to make the gravy later. Once cooled, wrap in clingfilm and chill in the fridge for 20 minutes. To make the mushroom filling, melt the butter in a separate pan, then add the red onion and garlic and cook over a low heat for a few minutes to soften. Once softened add the chopped mushrooms and thyme, and season with salt and pepper. Cook for 10 minutes until any excess moisture has evaporated and you are left with a pâté-like mixture. Add the sherry and cook until it has evaporated. Set the mushroom mixture aside to cool. To make the mushroom filling, melt the butter in a separate pan, then add the red onion and garlic and cook over a low heat for a few minutes to soften. Once softened add the chopped mushrooms and thyme, and season with salt and pepper. Cook for 10 minutes until any excess moisture has evaporated and you are left with a pâté-like mixture. Add the sherry and cook until it has evaporated. Set the mushroom mixture aside to cool. On a sheet of baking parchment a little larger than the size of an A4 sheet, arrange the slices of prosciutto so that they are slightly overlapping in a single layer. Spread the cooled mushroom mixture in an even layer over the top of the prosciutto. Place the venison loin on top of the mushrooms at the bottom of the A4. Using the parchment, roll the mushrooms and prosciutto around the loin. Wrap tightly with the parchment paper and refrigerate while you roll the pastry. On a sheet of baking parchment a little larger than the size of an A4 sheet, arrange the slices of prosciutto so that they are slightly overlapping in a single layer. Spread the cooled mushroom mixture in an even layer over the top of the prosciutto. Place the venison loin on top of the mushrooms at the bottom of the A4. Using the parchment, roll the mushrooms and prosciutto around the loin. Wrap tightly with the parchment paper and refrigerate while you roll the pastry. On a lightly dusted worksurface, roll the puff pastry into a rectangle a little larger than a sheet of A4 paper (big enough to fully encase the venison with a 1cm/½in overlap). On a lightly dusted worksurface, roll the puff pastry into a rectangle a little larger than a sheet of A4 paper (big enough to fully encase the venison with a 1cm/½in overlap). Remove the loin from the fridge and discard the paper. Place the loin in the middle of the pastry and fold over, tucking the seam underneath the meat, ensuring no air is trapped. Pinch in the ends to form a sealed parcel. Transfer to a lined baking tray and brush with the beaten egg. Chill in the fridge while you prepare the gravy. Remove the loin from the fridge and discard the paper. Place the loin in the middle of the pastry and fold over, tucking the seam underneath the meat, ensuring no air is trapped. Pinch in the ends to form a sealed parcel. Transfer to a lined baking tray and brush with the beaten egg. Chill in the fridge while you prepare the gravy. To make the gravy, melt the butter in the pan you used to brown the meat. Add the onions and cook over a medium-low heat to soften. Add the flour and stir until it becomes a smooth paste. Allow the roux to cook for a minute then slowly add the red wine, stirring to keep the mixture smooth. Bring to the boil then stir in the beef stock, reserved venison juices and bring back to the boil. Cook to reduce the liquid until you reach a glossy, rich gravy, then stir in the redcurrant jelly and season with salt and pepper. For an extra smooth finish, pass through a sieve and keep warm. To make the gravy, melt the butter in the pan you used to brown the meat. Add the onions and cook over a medium-low heat to soften. Add the flour and stir until it becomes a smooth paste. Allow the roux to cook for a minute then slowly add the red wine, stirring to keep the mixture smooth. Bring to the boil then stir in the beef stock, reserved venison juices and bring back to the boil. Cook to reduce the liquid until you reach a glossy, rich gravy, then stir in the redcurrant jelly and season with salt and pepper. For an extra smooth finish, pass through a sieve and keep warm. Preheat the oven to 220C/200C Fan/Gas 7 and cook the Wellington for 25 minutes. Remove from the oven and rest for 10 minutes, then slice and serve with the gravy. Preheat the oven to 220C/200C Fan/Gas 7 and cook the Wellington for 25 minutes. Remove from the oven and rest for 10 minutes, then slice and serve with the gravy."
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} | a7d0c9ca839129ce0b0a444c0e1333a995d638829f97d360bc7536307004e8aa | Mary Berry's mincemeat and marzipan tart recipe
An average of 4.3 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/star_mincemeat_and_22337_16x9.jpg Mary Berry shows you the easiest way to make mince pies en masse! A hidden layer of marzipan is a lovely surprise, but to make it even easier add the mincemeat in one layer with the grated marzipan and pastry stars on top. For this recipe you will need a 5cm/2in star cutter and a 36x12cm/14x4½in loose-bottomed tranche tin (alternatively use a 23cm/9in loose-bottomed round tart tin). 175g/6oz plain flour100g/3½oz unsalted butter, cubed25g/1oz icing sugar1 free-range egg, beaten, for brushing 175g/6oz plain flour 100g/3½oz unsalted butter, cubed 25g/1oz icing sugar 1 free-range egg, beaten, for brushing 550g/1lb 4oz good-quality mincemeat150g/5½oz marzipan, coarsely grated 550g/1lb 4oz good-quality mincemeat 150g/5½oz marzipan, coarsely grated icing sugar, for dusting brandy cream, to serve icing sugar, for dusting brandy cream, to serve Method Preheat the oven to 200C/180C Fan/Gas 6. For the pastry, measure the flour, butter and icing sugar into a food processor and pulse until the mixture resembles breadcrumbs (take care not to over-process the pastry as it will make it tough). Set aside a tablespoon of the beaten egg for the glaze and add the remaining egg to the processor. Pulse again until the pastry just comes together. Put the pastry on a floured work surface and knead until it comes together to form a ball. Reserve a quarter of the dough for the stars and roll out the remaining pastry to the thickness of a pound coin. Line the base and sides of the tin with pastry and prick with a fork. Chill for 15 minutes.Spread half the mincemeat over the base of the pastry and scatter over the grated marzipan. Evenly spread the remaining mincemeat over the top to cover the marzipan. Roll out the reserved pastry and, using star cutters, stamp out enough stars to decorate the top of the tart (about 14). Arrange the stars on the top of the tart and brush with the reserved beaten egg.Bake for 25 minutes, or until the pastry is golden-brown and crisp. Set aside for 10 minutes to cool slightly before removing from the tin.Serve the tart warm, dusted with icing sugar and with the brandy cream alongside. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. For the pastry, measure the flour, butter and icing sugar into a food processor and pulse until the mixture resembles breadcrumbs (take care not to over-process the pastry as it will make it tough). Set aside a tablespoon of the beaten egg for the glaze and add the remaining egg to the processor. Pulse again until the pastry just comes together. Put the pastry on a floured work surface and knead until it comes together to form a ball. For the pastry, measure the flour, butter and icing sugar into a food processor and pulse until the mixture resembles breadcrumbs (take care not to over-process the pastry as it will make it tough). Set aside a tablespoon of the beaten egg for the glaze and add the remaining egg to the processor. Pulse again until the pastry just comes together. Put the pastry on a floured work surface and knead until it comes together to form a ball. Reserve a quarter of the dough for the stars and roll out the remaining pastry to the thickness of a pound coin. Line the base and sides of the tin with pastry and prick with a fork. Chill for 15 minutes. Reserve a quarter of the dough for the stars and roll out the remaining pastry to the thickness of a pound coin. Line the base and sides of the tin with pastry and prick with a fork. Chill for 15 minutes. Spread half the mincemeat over the base of the pastry and scatter over the grated marzipan. Evenly spread the remaining mincemeat over the top to cover the marzipan. Roll out the reserved pastry and, using star cutters, stamp out enough stars to decorate the top of the tart (about 14). Arrange the stars on the top of the tart and brush with the reserved beaten egg. Spread half the mincemeat over the base of the pastry and scatter over the grated marzipan. Evenly spread the remaining mincemeat over the top to cover the marzipan. Roll out the reserved pastry and, using star cutters, stamp out enough stars to decorate the top of the tart (about 14). Arrange the stars on the top of the tart and brush with the reserved beaten egg. Bake for 25 minutes, or until the pastry is golden-brown and crisp. Set aside for 10 minutes to cool slightly before removing from the tin. Bake for 25 minutes, or until the pastry is golden-brown and crisp. Set aside for 10 minutes to cool slightly before removing from the tin. Serve the tart warm, dusted with icing sugar and with the brandy cream alongside. Serve the tart warm, dusted with icing sugar and with the brandy cream alongside. | {
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"title": "Mary Berry's mincemeat and marzipan tart recipe",
"content": "An average of 4.3 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/star_mincemeat_and_22337_16x9.jpg Mary Berry shows you the easiest way to make mince pies en masse! A hidden layer of marzipan is a lovely surprise, but to make it even easier add the mincemeat in one layer with the grated marzipan and pastry stars on top. For this recipe you will need a 5cm/2in star cutter and a 36x12cm/14x4½in loose-bottomed tranche tin (alternatively use a 23cm/9in loose-bottomed round tart tin). 175g/6oz plain flour100g/3½oz unsalted butter, cubed25g/1oz icing sugar1 free-range egg, beaten, for brushing 175g/6oz plain flour 100g/3½oz unsalted butter, cubed 25g/1oz icing sugar 1 free-range egg, beaten, for brushing 550g/1lb 4oz good-quality mincemeat150g/5½oz marzipan, coarsely grated 550g/1lb 4oz good-quality mincemeat 150g/5½oz marzipan, coarsely grated icing sugar, for dusting brandy cream, to serve icing sugar, for dusting brandy cream, to serve Method Preheat the oven to 200C/180C Fan/Gas 6. For the pastry, measure the flour, butter and icing sugar into a food processor and pulse until the mixture resembles breadcrumbs (take care not to over-process the pastry as it will make it tough). Set aside a tablespoon of the beaten egg for the glaze and add the remaining egg to the processor. Pulse again until the pastry just comes together. Put the pastry on a floured work surface and knead until it comes together to form a ball. Reserve a quarter of the dough for the stars and roll out the remaining pastry to the thickness of a pound coin. Line the base and sides of the tin with pastry and prick with a fork. Chill for 15 minutes.Spread half the mincemeat over the base of the pastry and scatter over the grated marzipan. Evenly spread the remaining mincemeat over the top to cover the marzipan. Roll out the reserved pastry and, using star cutters, stamp out enough stars to decorate the top of the tart (about 14). Arrange the stars on the top of the tart and brush with the reserved beaten egg.Bake for 25 minutes, or until the pastry is golden-brown and crisp. Set aside for 10 minutes to cool slightly before removing from the tin.Serve the tart warm, dusted with icing sugar and with the brandy cream alongside. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. For the pastry, measure the flour, butter and icing sugar into a food processor and pulse until the mixture resembles breadcrumbs (take care not to over-process the pastry as it will make it tough). Set aside a tablespoon of the beaten egg for the glaze and add the remaining egg to the processor. Pulse again until the pastry just comes together. Put the pastry on a floured work surface and knead until it comes together to form a ball. For the pastry, measure the flour, butter and icing sugar into a food processor and pulse until the mixture resembles breadcrumbs (take care not to over-process the pastry as it will make it tough). Set aside a tablespoon of the beaten egg for the glaze and add the remaining egg to the processor. Pulse again until the pastry just comes together. Put the pastry on a floured work surface and knead until it comes together to form a ball. Reserve a quarter of the dough for the stars and roll out the remaining pastry to the thickness of a pound coin. Line the base and sides of the tin with pastry and prick with a fork. Chill for 15 minutes. Reserve a quarter of the dough for the stars and roll out the remaining pastry to the thickness of a pound coin. Line the base and sides of the tin with pastry and prick with a fork. Chill for 15 minutes. Spread half the mincemeat over the base of the pastry and scatter over the grated marzipan. Evenly spread the remaining mincemeat over the top to cover the marzipan. Roll out the reserved pastry and, using star cutters, stamp out enough stars to decorate the top of the tart (about 14). Arrange the stars on the top of the tart and brush with the reserved beaten egg. Spread half the mincemeat over the base of the pastry and scatter over the grated marzipan. Evenly spread the remaining mincemeat over the top to cover the marzipan. Roll out the reserved pastry and, using star cutters, stamp out enough stars to decorate the top of the tart (about 14). Arrange the stars on the top of the tart and brush with the reserved beaten egg. Bake for 25 minutes, or until the pastry is golden-brown and crisp. Set aside for 10 minutes to cool slightly before removing from the tin. Bake for 25 minutes, or until the pastry is golden-brown and crisp. Set aside for 10 minutes to cool slightly before removing from the tin. Serve the tart warm, dusted with icing sugar and with the brandy cream alongside. Serve the tart warm, dusted with icing sugar and with the brandy cream alongside."
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} | bb7414cdc1c385f878e2a6b47ddf94acfb1691e154adaa84767c8dd5d3402e11 | Numberblocks cake recipe
Preheat your oven to 180C/160C Fan/Gas 4. Line a 23x33cm/9x13in baking tin with non-stick baking paper.In a large mixing bowl, beat the soft butter and sugar until light and fluffy (this is best done using an electric mixer, but a wooden spoon will do the job). Add the eggs one at a time, mixing well between each addition. Add the vanilla extract and mix that in too. Tip in the flour and xanthan gum and mix until well combined. Spoon your mixture into the baking tin and smooth the top to make an even layer. Bake for 50–55 minutes until fully cooked and golden. Press it gently to check – it should be springy to the touch. Allow the cake to cool completely in the tin.While the cake cools, make the buttercream. Mix the butter in a large bowl with an electric mixer for about 5 minutes or until pale. Add the icing sugar in two stages, beating for about 3 minutes between each addition. Add the vanilla and mix once more – it should be a soft, spreadable consistency. If it’s too thick, mix in a few drops of milk.To shape the sponge, carefully place the cold cake onto a large board. Either using a cake trimmer or a serrated bread knife, trim off the risen top of the cake to make the cake as flat and even as possible. You can trim the very edges of the cake too if they’re not particularly straight. Use a sharp knife to divide the cake into as many equally-sized squares as you need – for example, two squares to make number 2 or three squares to make number 3. (You’ll likely have a little cake leftover, but it’s worth saving along with any leftover buttercream to make cake pops later). Try to make the squares as large as you can, but it's important they are all the same size (you might need to use a ruler and take some measurements). To decorate the cake, first cover the cake squares with a thin layer of buttercream (known as a crumb coat). This helps the fondant to stick to the cake, creates a smooth finish and prevents the sponge from drying out. It won't be visible so doesn't need to be particularly neat. Use a palette knife (or similar) to carefully spread a thin layer of buttercream over the top and sides of each cube. Then ideally use a plastic cake scraper (or any straight-edged utensil such as a clean ruler or large palette knife) to scrape off any excess and neaten the top and edges. The thin layer left will be your crumb coat. Assemble the cake squares into the shape of your chosen Numberblocks character and place in the fridge to chill for 30 minutes.Meanwhile, divide the fondant block in half. Begin colouring one half with the colour that the majority of your cake will be. To do this, warm up the portion of fondant icing in your hands and knead until you feel it is softer and easier to shape. Then flatten it using your palm. Squirt a pea sized blob of food colouring in the middle. Fold it over and over again multiple times working the colour into the icing until the colour is even and uniform. If the result is too pale, repeat with more food colouring. I recommend wearing disposable gloves when colouring fondant so you don’t dye your hands too!Repeat with smaller amounts of the remaining fondant icing for as many different colours as you need for the facial features, arms etc. Lightly dust your work surface and rolling pin with icing sugar (or cornflour) and roll out the largest portion of fondant icing until around 3–4mm thick and roughly twice the size of your arranged cake cubes. Use the rolling pin to help lift the icing and drape it over the cake to cover completely. Gently use your hands to smooth and press the icing against the cake. Run a sharp knife around the edge to trim away the excess icing. Use a plastic ruler or similar to make straight indents in the icing to highlight how many blocks your chosen character is composed of.Repeat the rolling process using the smaller amounts of fondant icing to make details such as the eyes, mouth and any other features. Round biscuit cutters are very useful for any circles needed (but you can also cut around coins etc). Roll out circles in one direction to make oval shapes if you need to. Use your hands to roll out sausage shapes for details such as glasses, lips, legs and arms and gently bend to shape them if needed.Use a brush dipped in a little water as glue to adhere the details to the main cake, as well as the arms and legs. Enjoy! Preheat your oven to 180C/160C Fan/Gas 4. Line a 23x33cm/9x13in baking tin with non-stick baking paper. Preheat your oven to 180C/160C Fan/Gas 4. Line a 23x33cm/9x13in baking tin with non-stick baking paper. In a large mixing bowl, beat the soft butter and sugar until light and fluffy (this is best done using an electric mixer, but a wooden spoon will do the job). In a large mixing bowl, beat the soft butter and sugar until light and fluffy (this is best done using an electric mixer, but a wooden spoon will do the job). Add the eggs one at a time, mixing well between each addition. Add the vanilla extract and mix that in too. Tip in the flour and xanthan gum and mix until well combined. Add the eggs one at a time, mixing well between each addition. Add the vanilla extract and mix that in too. Tip in the flour and xanthan gum and mix until well combined. Spoon your mixture into the baking tin and smooth the top to make an even layer. Spoon your mixture into the baking tin and smooth the top to make an even layer. Bake for 50–55 minutes until fully cooked and golden. Press it gently to check – it should be springy to the touch. Allow the cake to cool completely in the tin. Bake for 50–55 minutes until fully cooked and golden. Press it gently to check – it should be springy to the touch. Allow the cake to cool completely in the tin. While the cake cools, make the buttercream. Mix the butter in a large bowl with an electric mixer for about 5 minutes or until pale. Add the icing sugar in two stages, beating for about 3 minutes between each addition. Add the vanilla and mix once more – it should be a soft, spreadable consistency. If it’s too thick, mix in a few drops of milk. While the cake cools, make the buttercream. Mix the butter in a large bowl with an electric mixer for about 5 minutes or until pale. Add the icing sugar in two stages, beating for about 3 minutes between each addition. Add the vanilla and mix once more – it should be a soft, spreadable consistency. If it’s too thick, mix in a few drops of milk. To shape the sponge, carefully place the cold cake onto a large board. Either using a cake trimmer or a serrated bread knife, trim off the risen top of the cake to make the cake as flat and even as possible. You can trim the very edges of the cake too if they’re not particularly straight. To shape the sponge, carefully place the cold cake onto a large board. Either using a cake trimmer or a serrated bread knife, trim off the risen top of the cake to make the cake as flat and even as possible. You can trim the very edges of the cake too if they’re not particularly straight. Use a sharp knife to divide the cake into as many equally-sized squares as you need – for example, two squares to make number 2 or three squares to make number 3. (You’ll likely have a little cake leftover, but it’s worth saving along with any leftover buttercream to make cake pops later). Try to make the squares as large as you can, but it's important they are all the same size (you might need to use a ruler and take some measurements). Use a sharp knife to divide the cake into as many equally-sized squares as you need – for example, two squares to make number 2 or three squares to make number 3. (You’ll likely have a little cake leftover, but it’s worth saving along with any leftover buttercream to make cake pops later). Try to make the squares as large as you can, but it's important they are all the same size (you might need to use a ruler and take some measurements). To decorate the cake, first cover the cake squares with a thin layer of buttercream (known as a crumb coat). This helps the fondant to stick to the cake, creates a smooth finish and prevents the sponge from drying out. It won't be visible so doesn't need to be particularly neat. To decorate the cake, first cover the cake squares with a thin layer of buttercream (known as a crumb coat). This helps the fondant to stick to the cake, creates a smooth finish and prevents the sponge from drying out. It won't be visible so doesn't need to be particularly neat. Use a palette knife (or similar) to carefully spread a thin layer of buttercream over the top and sides of each cube. Then ideally use a plastic cake scraper (or any straight-edged utensil such as a clean ruler or large palette knife) to scrape off any excess and neaten the top and edges. The thin layer left will be your crumb coat. Use a palette knife (or similar) to carefully spread a thin layer of buttercream over the top and sides of each cube. Then ideally use a plastic cake scraper (or any straight-edged utensil such as a clean ruler or large palette knife) to scrape off any excess and neaten the top and edges. The thin layer left will be your crumb coat. Assemble the cake squares into the shape of your chosen Numberblocks character and place in the fridge to chill for 30 minutes. Assemble the cake squares into the shape of your chosen Numberblocks character and place in the fridge to chill for 30 minutes. Meanwhile, divide the fondant block in half. Begin colouring one half with the colour that the majority of your cake will be. To do this, warm up the portion of fondant icing in your hands and knead until you feel it is softer and easier to shape. Then flatten it using your palm. Squirt a pea sized blob of food colouring in the middle. Fold it over and over again multiple times working the colour into the icing until the colour is even and uniform. If the result is too pale, repeat with more food colouring. I recommend wearing disposable gloves when colouring fondant so you don’t dye your hands too! Meanwhile, divide the fondant block in half. Begin colouring one half with the colour that the majority of your cake will be. To do this, warm up the portion of fondant icing in your hands and knead until you feel it is softer and easier to shape. Then flatten it using your palm. Squirt a pea sized blob of food colouring in the middle. Fold it over and over again multiple times working the colour into the icing until the colour is even and uniform. If the result is too pale, repeat with more food colouring. I recommend wearing disposable gloves when colouring fondant so you don’t dye your hands too! Repeat with smaller amounts of the remaining fondant icing for as many different colours as you need for the facial features, arms etc. Repeat with smaller amounts of the remaining fondant icing for as many different colours as you need for the facial features, arms etc. Lightly dust your work surface and rolling pin with icing sugar (or cornflour) and roll out the largest portion of fondant icing until around 3–4mm thick and roughly twice the size of your arranged cake cubes. Lightly dust your work surface and rolling pin with icing sugar (or cornflour) and roll out the largest portion of fondant icing until around 3–4mm thick and roughly twice the size of your arranged cake cubes. Use the rolling pin to help lift the icing and drape it over the cake to cover completely. Gently use your hands to smooth and press the icing against the cake. Run a sharp knife around the edge to trim away the excess icing. Use the rolling pin to help lift the icing and drape it over the cake to cover completely. Gently use your hands to smooth and press the icing against the cake. Run a sharp knife around the edge to trim away the excess icing. Use a plastic ruler or similar to make straight indents in the icing to highlight how many blocks your chosen character is composed of. Use a plastic ruler or similar to make straight indents in the icing to highlight how many blocks your chosen character is composed of. Repeat the rolling process using the smaller amounts of fondant icing to make details such as the eyes, mouth and any other features. Round biscuit cutters are very useful for any circles needed (but you can also cut around coins etc). Roll out circles in one direction to make oval shapes if you need to. Use your hands to roll out sausage shapes for details such as glasses, lips, legs and arms and gently bend to shape them if needed. Repeat the rolling process using the smaller amounts of fondant icing to make details such as the eyes, mouth and any other features. Round biscuit cutters are very useful for any circles needed (but you can also cut around coins etc). Roll out circles in one direction to make oval shapes if you need to. Use your hands to roll out sausage shapes for details such as glasses, lips, legs and arms and gently bend to shape them if needed. Use a brush dipped in a little water as glue to adhere the details to the main cake, as well as the arms and legs. Enjoy! Use a brush dipped in a little water as glue to adhere the details to the main cake, as well as the arms and legs. Enjoy! | {
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"content": "Preheat your oven to 180C/160C Fan/Gas 4. Line a 23x33cm/9x13in baking tin with non-stick baking paper.In a large mixing bowl, beat the soft butter and sugar until light and fluffy (this is best done using an electric mixer, but a wooden spoon will do the job). Add the eggs one at a time, mixing well between each addition. Add the vanilla extract and mix that in too. Tip in the flour and xanthan gum and mix until well combined. Spoon your mixture into the baking tin and smooth the top to make an even layer. Bake for 50–55 minutes until fully cooked and golden. Press it gently to check – it should be springy to the touch. Allow the cake to cool completely in the tin.While the cake cools, make the buttercream. Mix the butter in a large bowl with an electric mixer for about 5 minutes or until pale. Add the icing sugar in two stages, beating for about 3 minutes between each addition. Add the vanilla and mix once more – it should be a soft, spreadable consistency. If it’s too thick, mix in a few drops of milk.To shape the sponge, carefully place the cold cake onto a large board. Either using a cake trimmer or a serrated bread knife, trim off the risen top of the cake to make the cake as flat and even as possible. You can trim the very edges of the cake too if they’re not particularly straight. Use a sharp knife to divide the cake into as many equally-sized squares as you need – for example, two squares to make number 2 or three squares to make number 3. (You’ll likely have a little cake leftover, but it’s worth saving along with any leftover buttercream to make cake pops later). Try to make the squares as large as you can, but it's important they are all the same size (you might need to use a ruler and take some measurements). To decorate the cake, first cover the cake squares with a thin layer of buttercream (known as a crumb coat). This helps the fondant to stick to the cake, creates a smooth finish and prevents the sponge from drying out. It won't be visible so doesn't need to be particularly neat. Use a palette knife (or similar) to carefully spread a thin layer of buttercream over the top and sides of each cube. Then ideally use a plastic cake scraper (or any straight-edged utensil such as a clean ruler or large palette knife) to scrape off any excess and neaten the top and edges. The thin layer left will be your crumb coat. Assemble the cake squares into the shape of your chosen Numberblocks character and place in the fridge to chill for 30 minutes.Meanwhile, divide the fondant block in half. Begin colouring one half with the colour that the majority of your cake will be. To do this, warm up the portion of fondant icing in your hands and knead until you feel it is softer and easier to shape. Then flatten it using your palm. Squirt a pea sized blob of food colouring in the middle. Fold it over and over again multiple times working the colour into the icing until the colour is even and uniform. If the result is too pale, repeat with more food colouring. I recommend wearing disposable gloves when colouring fondant so you don’t dye your hands too!Repeat with smaller amounts of the remaining fondant icing for as many different colours as you need for the facial features, arms etc. Lightly dust your work surface and rolling pin with icing sugar (or cornflour) and roll out the largest portion of fondant icing until around 3–4mm thick and roughly twice the size of your arranged cake cubes. Use the rolling pin to help lift the icing and drape it over the cake to cover completely. Gently use your hands to smooth and press the icing against the cake. Run a sharp knife around the edge to trim away the excess icing. Use a plastic ruler or similar to make straight indents in the icing to highlight how many blocks your chosen character is composed of.Repeat the rolling process using the smaller amounts of fondant icing to make details such as the eyes, mouth and any other features. Round biscuit cutters are very useful for any circles needed (but you can also cut around coins etc). Roll out circles in one direction to make oval shapes if you need to. Use your hands to roll out sausage shapes for details such as glasses, lips, legs and arms and gently bend to shape them if needed.Use a brush dipped in a little water as glue to adhere the details to the main cake, as well as the arms and legs. Enjoy! Preheat your oven to 180C/160C Fan/Gas 4. Line a 23x33cm/9x13in baking tin with non-stick baking paper. Preheat your oven to 180C/160C Fan/Gas 4. Line a 23x33cm/9x13in baking tin with non-stick baking paper. In a large mixing bowl, beat the soft butter and sugar until light and fluffy (this is best done using an electric mixer, but a wooden spoon will do the job). In a large mixing bowl, beat the soft butter and sugar until light and fluffy (this is best done using an electric mixer, but a wooden spoon will do the job). Add the eggs one at a time, mixing well between each addition. Add the vanilla extract and mix that in too. Tip in the flour and xanthan gum and mix until well combined. Add the eggs one at a time, mixing well between each addition. Add the vanilla extract and mix that in too. Tip in the flour and xanthan gum and mix until well combined. Spoon your mixture into the baking tin and smooth the top to make an even layer. Spoon your mixture into the baking tin and smooth the top to make an even layer. Bake for 50–55 minutes until fully cooked and golden. Press it gently to check – it should be springy to the touch. Allow the cake to cool completely in the tin. Bake for 50–55 minutes until fully cooked and golden. Press it gently to check – it should be springy to the touch. Allow the cake to cool completely in the tin. While the cake cools, make the buttercream. Mix the butter in a large bowl with an electric mixer for about 5 minutes or until pale. Add the icing sugar in two stages, beating for about 3 minutes between each addition. Add the vanilla and mix once more – it should be a soft, spreadable consistency. If it’s too thick, mix in a few drops of milk. While the cake cools, make the buttercream. Mix the butter in a large bowl with an electric mixer for about 5 minutes or until pale. Add the icing sugar in two stages, beating for about 3 minutes between each addition. Add the vanilla and mix once more – it should be a soft, spreadable consistency. If it’s too thick, mix in a few drops of milk. To shape the sponge, carefully place the cold cake onto a large board. Either using a cake trimmer or a serrated bread knife, trim off the risen top of the cake to make the cake as flat and even as possible. You can trim the very edges of the cake too if they’re not particularly straight. To shape the sponge, carefully place the cold cake onto a large board. Either using a cake trimmer or a serrated bread knife, trim off the risen top of the cake to make the cake as flat and even as possible. You can trim the very edges of the cake too if they’re not particularly straight. Use a sharp knife to divide the cake into as many equally-sized squares as you need – for example, two squares to make number 2 or three squares to make number 3. (You’ll likely have a little cake leftover, but it’s worth saving along with any leftover buttercream to make cake pops later). Try to make the squares as large as you can, but it's important they are all the same size (you might need to use a ruler and take some measurements). Use a sharp knife to divide the cake into as many equally-sized squares as you need – for example, two squares to make number 2 or three squares to make number 3. (You’ll likely have a little cake leftover, but it’s worth saving along with any leftover buttercream to make cake pops later). Try to make the squares as large as you can, but it's important they are all the same size (you might need to use a ruler and take some measurements). To decorate the cake, first cover the cake squares with a thin layer of buttercream (known as a crumb coat). This helps the fondant to stick to the cake, creates a smooth finish and prevents the sponge from drying out. It won't be visible so doesn't need to be particularly neat. To decorate the cake, first cover the cake squares with a thin layer of buttercream (known as a crumb coat). This helps the fondant to stick to the cake, creates a smooth finish and prevents the sponge from drying out. It won't be visible so doesn't need to be particularly neat. Use a palette knife (or similar) to carefully spread a thin layer of buttercream over the top and sides of each cube. Then ideally use a plastic cake scraper (or any straight-edged utensil such as a clean ruler or large palette knife) to scrape off any excess and neaten the top and edges. The thin layer left will be your crumb coat. Use a palette knife (or similar) to carefully spread a thin layer of buttercream over the top and sides of each cube. Then ideally use a plastic cake scraper (or any straight-edged utensil such as a clean ruler or large palette knife) to scrape off any excess and neaten the top and edges. The thin layer left will be your crumb coat. Assemble the cake squares into the shape of your chosen Numberblocks character and place in the fridge to chill for 30 minutes. Assemble the cake squares into the shape of your chosen Numberblocks character and place in the fridge to chill for 30 minutes. Meanwhile, divide the fondant block in half. Begin colouring one half with the colour that the majority of your cake will be. To do this, warm up the portion of fondant icing in your hands and knead until you feel it is softer and easier to shape. Then flatten it using your palm. Squirt a pea sized blob of food colouring in the middle. Fold it over and over again multiple times working the colour into the icing until the colour is even and uniform. If the result is too pale, repeat with more food colouring. I recommend wearing disposable gloves when colouring fondant so you don’t dye your hands too! Meanwhile, divide the fondant block in half. Begin colouring one half with the colour that the majority of your cake will be. To do this, warm up the portion of fondant icing in your hands and knead until you feel it is softer and easier to shape. Then flatten it using your palm. Squirt a pea sized blob of food colouring in the middle. Fold it over and over again multiple times working the colour into the icing until the colour is even and uniform. If the result is too pale, repeat with more food colouring. I recommend wearing disposable gloves when colouring fondant so you don’t dye your hands too! Repeat with smaller amounts of the remaining fondant icing for as many different colours as you need for the facial features, arms etc. Repeat with smaller amounts of the remaining fondant icing for as many different colours as you need for the facial features, arms etc. Lightly dust your work surface and rolling pin with icing sugar (or cornflour) and roll out the largest portion of fondant icing until around 3–4mm thick and roughly twice the size of your arranged cake cubes. Lightly dust your work surface and rolling pin with icing sugar (or cornflour) and roll out the largest portion of fondant icing until around 3–4mm thick and roughly twice the size of your arranged cake cubes. Use the rolling pin to help lift the icing and drape it over the cake to cover completely. Gently use your hands to smooth and press the icing against the cake. Run a sharp knife around the edge to trim away the excess icing. Use the rolling pin to help lift the icing and drape it over the cake to cover completely. Gently use your hands to smooth and press the icing against the cake. Run a sharp knife around the edge to trim away the excess icing. Use a plastic ruler or similar to make straight indents in the icing to highlight how many blocks your chosen character is composed of. Use a plastic ruler or similar to make straight indents in the icing to highlight how many blocks your chosen character is composed of. Repeat the rolling process using the smaller amounts of fondant icing to make details such as the eyes, mouth and any other features. Round biscuit cutters are very useful for any circles needed (but you can also cut around coins etc). Roll out circles in one direction to make oval shapes if you need to. Use your hands to roll out sausage shapes for details such as glasses, lips, legs and arms and gently bend to shape them if needed. Repeat the rolling process using the smaller amounts of fondant icing to make details such as the eyes, mouth and any other features. Round biscuit cutters are very useful for any circles needed (but you can also cut around coins etc). Roll out circles in one direction to make oval shapes if you need to. Use your hands to roll out sausage shapes for details such as glasses, lips, legs and arms and gently bend to shape them if needed. Use a brush dipped in a little water as glue to adhere the details to the main cake, as well as the arms and legs. Enjoy! Use a brush dipped in a little water as glue to adhere the details to the main cake, as well as the arms and legs. Enjoy!"
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} | 32080555d0110a31bdbe54d130366939262f3e060675df0919b325424983a19d | Coconut cake recipe
An average of 4.2 out of 5 stars from 39 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coconut_cake_35771_16x9.jpg Using both desiccated coconut and coconut cream gives a brilliant depth of flavour to this cake – and the lime and coconut buttercream finishes it off lovely. For this recipe you will need 2 x 20cm/8in sandwich cake tins. 250g/9oz unsalted butter, softened, plus extra for greasing250g/9oz caster sugar4 free-range eggs, lightly beaten1 tsp vanilla extract½ lime, zest only 250g/9oz plain flour3 tsp baking powderpinch salt 75g/2½oz desiccated coconut4 tbsp coconut cream 250g/9oz unsalted butter, softened, plus extra for greasing 250g/9oz caster sugar 4 free-range eggs, lightly beaten 1 tsp vanilla extract ½ lime, zest only 250g/9oz plain flour 3 tsp baking powder pinch salt 75g/2½oz desiccated coconut 4 tbsp coconut cream 50g/1¾oz coconut chips200g/7oz unsalted butter, at room temperature500g/1lb 2oz icing sugar4 tbsp coconut cream2 tsp vanilla extract or 1 tsp vanilla bean paste½ lime, zest only salt 50g/1¾oz coconut chips 200g/7oz unsalted butter, at room temperature 500g/1lb 2oz icing sugar 4 tbsp coconut cream 2 tsp vanilla extract or 1 tsp vanilla bean paste ½ lime, zest only salt Method Preheat the oven to 180C/170C Fan/Gas 4. Grease two 20cm/8in sandwich tins and line the bases with buttered baking paper. Cream the butter and caster sugar together for 3–4 minutes, or until pale and light – this is easiest using a free-standing mixer but an electric hand-whisk works well too. Scrape down the sides of the bowl with a rubber spatula from time to time.Gradually add the eggs, mixing well between each addition. Add the vanilla extract and lime zest and mix again. Sift the flour, baking powder and salt into the bowl, add the desiccated coconut and coconut cream and beat again until the mixture is smooth and the ingredients are well combined.Divide the mixture evenly between the prepared tins and bake for 25–30 minutes, or until the cakes are well-risen, golden-brown and a skewer inserted into the middle comes out clean.Leave the cakes to cool in the tins for 5 minutes, then carefully turn out onto a wire rack and leave to cool completely.Reduce the oven temperature to 150C/140C Fan/Gas 2. Tip the coconut chips onto a baking tray and cook for 2–3 minutes, or until very lightly golden at the edges. Leave to cool.To make the coconut icing, beat the butter until really pale and light using a free-standing mixer or hand-held electric whisk. Gradually add the icing sugar, mixing well between each addition. Slowly add the coconut cream and mix again. Finally add the vanilla, lime zest and a pinch of salt and mix until well combined.Place one cake on a serving plate and spread the top with 4 tablespoons of the coconut icing. Top with the second cake. Cover the top and sides of the whole cake with the icing, spreading smoothly and evenly using a palette knife. Scatter the toasted coconut flakes over the top to serve. Preheat the oven to 180C/170C Fan/Gas 4. Grease two 20cm/8in sandwich tins and line the bases with buttered baking paper. Preheat the oven to 180C/170C Fan/Gas 4. Grease two 20cm/8in sandwich tins and line the bases with buttered baking paper. Cream the butter and caster sugar together for 3–4 minutes, or until pale and light – this is easiest using a free-standing mixer but an electric hand-whisk works well too. Scrape down the sides of the bowl with a rubber spatula from time to time. Cream the butter and caster sugar together for 3–4 minutes, or until pale and light – this is easiest using a free-standing mixer but an electric hand-whisk works well too. Scrape down the sides of the bowl with a rubber spatula from time to time. Gradually add the eggs, mixing well between each addition. Add the vanilla extract and lime zest and mix again. Sift the flour, baking powder and salt into the bowl, add the desiccated coconut and coconut cream and beat again until the mixture is smooth and the ingredients are well combined. Gradually add the eggs, mixing well between each addition. Add the vanilla extract and lime zest and mix again. Sift the flour, baking powder and salt into the bowl, add the desiccated coconut and coconut cream and beat again until the mixture is smooth and the ingredients are well combined. Divide the mixture evenly between the prepared tins and bake for 25–30 minutes, or until the cakes are well-risen, golden-brown and a skewer inserted into the middle comes out clean. Divide the mixture evenly between the prepared tins and bake for 25–30 minutes, or until the cakes are well-risen, golden-brown and a skewer inserted into the middle comes out clean. Leave the cakes to cool in the tins for 5 minutes, then carefully turn out onto a wire rack and leave to cool completely. Leave the cakes to cool in the tins for 5 minutes, then carefully turn out onto a wire rack and leave to cool completely. Reduce the oven temperature to 150C/140C Fan/Gas 2. Tip the coconut chips onto a baking tray and cook for 2–3 minutes, or until very lightly golden at the edges. Leave to cool. Reduce the oven temperature to 150C/140C Fan/Gas 2. Tip the coconut chips onto a baking tray and cook for 2–3 minutes, or until very lightly golden at the edges. Leave to cool. To make the coconut icing, beat the butter until really pale and light using a free-standing mixer or hand-held electric whisk. Gradually add the icing sugar, mixing well between each addition. Slowly add the coconut cream and mix again. Finally add the vanilla, lime zest and a pinch of salt and mix until well combined. To make the coconut icing, beat the butter until really pale and light using a free-standing mixer or hand-held electric whisk. Gradually add the icing sugar, mixing well between each addition. Slowly add the coconut cream and mix again. Finally add the vanilla, lime zest and a pinch of salt and mix until well combined. Place one cake on a serving plate and spread the top with 4 tablespoons of the coconut icing. Top with the second cake. Cover the top and sides of the whole cake with the icing, spreading smoothly and evenly using a palette knife. Scatter the toasted coconut flakes over the top to serve. Place one cake on a serving plate and spread the top with 4 tablespoons of the coconut icing. Top with the second cake. Cover the top and sides of the whole cake with the icing, spreading smoothly and evenly using a palette knife. Scatter the toasted coconut flakes over the top to serve. Recipe tips Coconut cream varies enormously in thickness from brand to brand. Some have the consistency of softly whipped cream while others are more like rich coconut milk, but all are more intensely flavoured than coconut milk. | {
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"title": "Coconut cake recipe",
"content": "An average of 4.2 out of 5 stars from 39 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coconut_cake_35771_16x9.jpg Using both desiccated coconut and coconut cream gives a brilliant depth of flavour to this cake – and the lime and coconut buttercream finishes it off lovely. For this recipe you will need 2 x 20cm/8in sandwich cake tins. 250g/9oz unsalted butter, softened, plus extra for greasing250g/9oz caster sugar4 free-range eggs, lightly beaten1 tsp vanilla extract½ lime, zest only 250g/9oz plain flour3 tsp baking powderpinch salt 75g/2½oz desiccated coconut4 tbsp coconut cream 250g/9oz unsalted butter, softened, plus extra for greasing 250g/9oz caster sugar 4 free-range eggs, lightly beaten 1 tsp vanilla extract ½ lime, zest only 250g/9oz plain flour 3 tsp baking powder pinch salt 75g/2½oz desiccated coconut 4 tbsp coconut cream 50g/1¾oz coconut chips200g/7oz unsalted butter, at room temperature500g/1lb 2oz icing sugar4 tbsp coconut cream2 tsp vanilla extract or 1 tsp vanilla bean paste½ lime, zest only salt 50g/1¾oz coconut chips 200g/7oz unsalted butter, at room temperature 500g/1lb 2oz icing sugar 4 tbsp coconut cream 2 tsp vanilla extract or 1 tsp vanilla bean paste ½ lime, zest only salt Method Preheat the oven to 180C/170C Fan/Gas 4. Grease two 20cm/8in sandwich tins and line the bases with buttered baking paper. Cream the butter and caster sugar together for 3–4 minutes, or until pale and light – this is easiest using a free-standing mixer but an electric hand-whisk works well too. Scrape down the sides of the bowl with a rubber spatula from time to time.Gradually add the eggs, mixing well between each addition. Add the vanilla extract and lime zest and mix again. Sift the flour, baking powder and salt into the bowl, add the desiccated coconut and coconut cream and beat again until the mixture is smooth and the ingredients are well combined.Divide the mixture evenly between the prepared tins and bake for 25–30 minutes, or until the cakes are well-risen, golden-brown and a skewer inserted into the middle comes out clean.Leave the cakes to cool in the tins for 5 minutes, then carefully turn out onto a wire rack and leave to cool completely.Reduce the oven temperature to 150C/140C Fan/Gas 2. Tip the coconut chips onto a baking tray and cook for 2–3 minutes, or until very lightly golden at the edges. Leave to cool.To make the coconut icing, beat the butter until really pale and light using a free-standing mixer or hand-held electric whisk. Gradually add the icing sugar, mixing well between each addition. Slowly add the coconut cream and mix again. Finally add the vanilla, lime zest and a pinch of salt and mix until well combined.Place one cake on a serving plate and spread the top with 4 tablespoons of the coconut icing. Top with the second cake. Cover the top and sides of the whole cake with the icing, spreading smoothly and evenly using a palette knife. Scatter the toasted coconut flakes over the top to serve. Preheat the oven to 180C/170C Fan/Gas 4. Grease two 20cm/8in sandwich tins and line the bases with buttered baking paper. Preheat the oven to 180C/170C Fan/Gas 4. Grease two 20cm/8in sandwich tins and line the bases with buttered baking paper. Cream the butter and caster sugar together for 3–4 minutes, or until pale and light – this is easiest using a free-standing mixer but an electric hand-whisk works well too. Scrape down the sides of the bowl with a rubber spatula from time to time. Cream the butter and caster sugar together for 3–4 minutes, or until pale and light – this is easiest using a free-standing mixer but an electric hand-whisk works well too. Scrape down the sides of the bowl with a rubber spatula from time to time. Gradually add the eggs, mixing well between each addition. Add the vanilla extract and lime zest and mix again. Sift the flour, baking powder and salt into the bowl, add the desiccated coconut and coconut cream and beat again until the mixture is smooth and the ingredients are well combined. Gradually add the eggs, mixing well between each addition. Add the vanilla extract and lime zest and mix again. Sift the flour, baking powder and salt into the bowl, add the desiccated coconut and coconut cream and beat again until the mixture is smooth and the ingredients are well combined. Divide the mixture evenly between the prepared tins and bake for 25–30 minutes, or until the cakes are well-risen, golden-brown and a skewer inserted into the middle comes out clean. Divide the mixture evenly between the prepared tins and bake for 25–30 minutes, or until the cakes are well-risen, golden-brown and a skewer inserted into the middle comes out clean. Leave the cakes to cool in the tins for 5 minutes, then carefully turn out onto a wire rack and leave to cool completely. Leave the cakes to cool in the tins for 5 minutes, then carefully turn out onto a wire rack and leave to cool completely. Reduce the oven temperature to 150C/140C Fan/Gas 2. Tip the coconut chips onto a baking tray and cook for 2–3 minutes, or until very lightly golden at the edges. Leave to cool. Reduce the oven temperature to 150C/140C Fan/Gas 2. Tip the coconut chips onto a baking tray and cook for 2–3 minutes, or until very lightly golden at the edges. Leave to cool. To make the coconut icing, beat the butter until really pale and light using a free-standing mixer or hand-held electric whisk. Gradually add the icing sugar, mixing well between each addition. Slowly add the coconut cream and mix again. Finally add the vanilla, lime zest and a pinch of salt and mix until well combined. To make the coconut icing, beat the butter until really pale and light using a free-standing mixer or hand-held electric whisk. Gradually add the icing sugar, mixing well between each addition. Slowly add the coconut cream and mix again. Finally add the vanilla, lime zest and a pinch of salt and mix until well combined. Place one cake on a serving plate and spread the top with 4 tablespoons of the coconut icing. Top with the second cake. Cover the top and sides of the whole cake with the icing, spreading smoothly and evenly using a palette knife. Scatter the toasted coconut flakes over the top to serve. Place one cake on a serving plate and spread the top with 4 tablespoons of the coconut icing. Top with the second cake. Cover the top and sides of the whole cake with the icing, spreading smoothly and evenly using a palette knife. Scatter the toasted coconut flakes over the top to serve. Recipe tips Coconut cream varies enormously in thickness from brand to brand. Some have the consistency of softly whipped cream while others are more like rich coconut milk, but all are more intensely flavoured than coconut milk."
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} | 6bebd7b595b61313c1252ac6ded8a0999c901b592c7f6c186062f19a98dd75b4 | Kids’ party cake recipe
Preheat the oven to 180C/160C Fan/Gas 4. Butter two deep 23cm/9in round cake tins and line the bases with baking paper. Sprinkle some flour into the tins and tap it so that a fine dusting adheres to the butter around the sides. Shake out any excess flour. Beat the butter and sugar together with an electric mixer on high speed until pale and fluffy.Crack the eggs into a bowl, add the vanilla extract and whisk with a fork until just combined.Turn the mixer down to its lowest speed and add a glug of the egg mixture. Turn it back up to high speed and beat until the eggs are incorporated, then gradually add the remaining egg in the same way until you have used it all. Scrape down the sides of your mixing bowl with a flexible spatula and beat again for 2 minutes. It doesn’t matter if the batter separates at this point, it’ll come together during the next stage.Add the flour in two batches, mixing on slow–medium speed. Mix until just combined but no more. Divide the cake batter between the two prepared tins.Bake for 25–30 minutes, turning them around after 20 minutes so they colour evenly. The cakes are done when they feel springy to the touch and a skewer inserted into the centre comes out clean. If necessary, put them back in the oven for a few minutes. Remove from the oven and cool in the tins for a few minutes, then turn out onto a wire rack, peel off the baking paper and leave to cool completely. Once cooled, wrap in cling film and refrigerate until ready to use. To make the buttercream, beat all the ingredients together until light and fluffy. When the cakes are cold, carefully slice off the domed tops so they are completely flat. Place one sponge onto a cake board or stand, trimmed side up, and spread the jam on top. Spread half the buttercream onto the trimmed side of the other sponge and invert onto the jam-covered sponge so the filling is sandwiched between the two. Refrigerate for at least 15 minutes.Spread the remaining buttercream all over the outside of the cake as smoothly as possible and chill until you are ready to decorate.If you would like to cover the cake with ready-to-roll fondant icing, dust a work surface with cornflour. Knead a dash of food colouring, if using, into the fondant until evenly coloured. Roll out the fondant to approximately 5mm/¼in thick or until it is big enough to cover the cake. If you want your cake to look like the picture, click the link in the description to find the instructions.Take the cake out of the fridge and let it sit for a few minutes until the condensation creates a sticky surface. With cornflour-dusted hands, carefully reach under the fondant icing and lift it up, letting your upturned forearms bear much of the weight. Lower the icing onto the cake, laying it over like a tablecloth. Working swiftly, carefully ease out any creases in the icing. If any air bubbles have formed, prick them with a pin and smooth out the icing with the palm of your hand. Trim round the bottom edge of the cake with a sharp knife, discarding the excess icing. Preheat the oven to 180C/160C Fan/Gas 4. Butter two deep 23cm/9in round cake tins and line the bases with baking paper. Sprinkle some flour into the tins and tap it so that a fine dusting adheres to the butter around the sides. Shake out any excess flour. Preheat the oven to 180C/160C Fan/Gas 4. Butter two deep 23cm/9in round cake tins and line the bases with baking paper. Sprinkle some flour into the tins and tap it so that a fine dusting adheres to the butter around the sides. Shake out any excess flour. Beat the butter and sugar together with an electric mixer on high speed until pale and fluffy. Beat the butter and sugar together with an electric mixer on high speed until pale and fluffy. Crack the eggs into a bowl, add the vanilla extract and whisk with a fork until just combined. Crack the eggs into a bowl, add the vanilla extract and whisk with a fork until just combined. Turn the mixer down to its lowest speed and add a glug of the egg mixture. Turn it back up to high speed and beat until the eggs are incorporated, then gradually add the remaining egg in the same way until you have used it all. Scrape down the sides of your mixing bowl with a flexible spatula and beat again for 2 minutes. It doesn’t matter if the batter separates at this point, it’ll come together during the next stage. Turn the mixer down to its lowest speed and add a glug of the egg mixture. Turn it back up to high speed and beat until the eggs are incorporated, then gradually add the remaining egg in the same way until you have used it all. Scrape down the sides of your mixing bowl with a flexible spatula and beat again for 2 minutes. It doesn’t matter if the batter separates at this point, it’ll come together during the next stage. Add the flour in two batches, mixing on slow–medium speed. Mix until just combined but no more. Divide the cake batter between the two prepared tins. Add the flour in two batches, mixing on slow–medium speed. Mix until just combined but no more. Divide the cake batter between the two prepared tins. Bake for 25–30 minutes, turning them around after 20 minutes so they colour evenly. The cakes are done when they feel springy to the touch and a skewer inserted into the centre comes out clean. If necessary, put them back in the oven for a few minutes. Bake for 25–30 minutes, turning them around after 20 minutes so they colour evenly. The cakes are done when they feel springy to the touch and a skewer inserted into the centre comes out clean. If necessary, put them back in the oven for a few minutes. Remove from the oven and cool in the tins for a few minutes, then turn out onto a wire rack, peel off the baking paper and leave to cool completely. Once cooled, wrap in cling film and refrigerate until ready to use. Remove from the oven and cool in the tins for a few minutes, then turn out onto a wire rack, peel off the baking paper and leave to cool completely. Once cooled, wrap in cling film and refrigerate until ready to use. To make the buttercream, beat all the ingredients together until light and fluffy. To make the buttercream, beat all the ingredients together until light and fluffy. When the cakes are cold, carefully slice off the domed tops so they are completely flat. Place one sponge onto a cake board or stand, trimmed side up, and spread the jam on top. Spread half the buttercream onto the trimmed side of the other sponge and invert onto the jam-covered sponge so the filling is sandwiched between the two. Refrigerate for at least 15 minutes. When the cakes are cold, carefully slice off the domed tops so they are completely flat. Place one sponge onto a cake board or stand, trimmed side up, and spread the jam on top. Spread half the buttercream onto the trimmed side of the other sponge and invert onto the jam-covered sponge so the filling is sandwiched between the two. Refrigerate for at least 15 minutes. Spread the remaining buttercream all over the outside of the cake as smoothly as possible and chill until you are ready to decorate. Spread the remaining buttercream all over the outside of the cake as smoothly as possible and chill until you are ready to decorate. If you would like to cover the cake with ready-to-roll fondant icing, dust a work surface with cornflour. Knead a dash of food colouring, if using, into the fondant until evenly coloured. Roll out the fondant to approximately 5mm/¼in thick or until it is big enough to cover the cake. If you want your cake to look like the picture, click the link in the description to find the instructions. If you would like to cover the cake with ready-to-roll fondant icing, dust a work surface with cornflour. Knead a dash of food colouring, if using, into the fondant until evenly coloured. Roll out the fondant to approximately 5mm/¼in thick or until it is big enough to cover the cake. If you want your cake to look like the picture, click the link in the description to find the instructions. Take the cake out of the fridge and let it sit for a few minutes until the condensation creates a sticky surface. With cornflour-dusted hands, carefully reach under the fondant icing and lift it up, letting your upturned forearms bear much of the weight. Lower the icing onto the cake, laying it over like a tablecloth. Working swiftly, carefully ease out any creases in the icing. If any air bubbles have formed, prick them with a pin and smooth out the icing with the palm of your hand. Trim round the bottom edge of the cake with a sharp knife, discarding the excess icing. Take the cake out of the fridge and let it sit for a few minutes until the condensation creates a sticky surface. With cornflour-dusted hands, carefully reach under the fondant icing and lift it up, letting your upturned forearms bear much of the weight. Lower the icing onto the cake, laying it over like a tablecloth. Working swiftly, carefully ease out any creases in the icing. If any air bubbles have formed, prick them with a pin and smooth out the icing with the palm of your hand. Trim round the bottom edge of the cake with a sharp knife, discarding the excess icing. | {
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"url": "https://www.bbc.co.uk/food/recipes/kids_celebration_cake_37179",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Kids’ party cake recipe",
"content": "Preheat the oven to 180C/160C Fan/Gas 4. Butter two deep 23cm/9in round cake tins and line the bases with baking paper. Sprinkle some flour into the tins and tap it so that a fine dusting adheres to the butter around the sides. Shake out any excess flour. Beat the butter and sugar together with an electric mixer on high speed until pale and fluffy.Crack the eggs into a bowl, add the vanilla extract and whisk with a fork until just combined.Turn the mixer down to its lowest speed and add a glug of the egg mixture. Turn it back up to high speed and beat until the eggs are incorporated, then gradually add the remaining egg in the same way until you have used it all. Scrape down the sides of your mixing bowl with a flexible spatula and beat again for 2 minutes. It doesn’t matter if the batter separates at this point, it’ll come together during the next stage.Add the flour in two batches, mixing on slow–medium speed. Mix until just combined but no more. Divide the cake batter between the two prepared tins.Bake for 25–30 minutes, turning them around after 20 minutes so they colour evenly. The cakes are done when they feel springy to the touch and a skewer inserted into the centre comes out clean. If necessary, put them back in the oven for a few minutes. Remove from the oven and cool in the tins for a few minutes, then turn out onto a wire rack, peel off the baking paper and leave to cool completely. Once cooled, wrap in cling film and refrigerate until ready to use. To make the buttercream, beat all the ingredients together until light and fluffy. When the cakes are cold, carefully slice off the domed tops so they are completely flat. Place one sponge onto a cake board or stand, trimmed side up, and spread the jam on top. Spread half the buttercream onto the trimmed side of the other sponge and invert onto the jam-covered sponge so the filling is sandwiched between the two. Refrigerate for at least 15 minutes.Spread the remaining buttercream all over the outside of the cake as smoothly as possible and chill until you are ready to decorate.If you would like to cover the cake with ready-to-roll fondant icing, dust a work surface with cornflour. Knead a dash of food colouring, if using, into the fondant until evenly coloured. Roll out the fondant to approximately 5mm/¼in thick or until it is big enough to cover the cake. If you want your cake to look like the picture, click the link in the description to find the instructions.Take the cake out of the fridge and let it sit for a few minutes until the condensation creates a sticky surface. With cornflour-dusted hands, carefully reach under the fondant icing and lift it up, letting your upturned forearms bear much of the weight. Lower the icing onto the cake, laying it over like a tablecloth. Working swiftly, carefully ease out any creases in the icing. If any air bubbles have formed, prick them with a pin and smooth out the icing with the palm of your hand. Trim round the bottom edge of the cake with a sharp knife, discarding the excess icing. Preheat the oven to 180C/160C Fan/Gas 4. Butter two deep 23cm/9in round cake tins and line the bases with baking paper. Sprinkle some flour into the tins and tap it so that a fine dusting adheres to the butter around the sides. Shake out any excess flour. Preheat the oven to 180C/160C Fan/Gas 4. Butter two deep 23cm/9in round cake tins and line the bases with baking paper. Sprinkle some flour into the tins and tap it so that a fine dusting adheres to the butter around the sides. Shake out any excess flour. Beat the butter and sugar together with an electric mixer on high speed until pale and fluffy. Beat the butter and sugar together with an electric mixer on high speed until pale and fluffy. Crack the eggs into a bowl, add the vanilla extract and whisk with a fork until just combined. Crack the eggs into a bowl, add the vanilla extract and whisk with a fork until just combined. Turn the mixer down to its lowest speed and add a glug of the egg mixture. Turn it back up to high speed and beat until the eggs are incorporated, then gradually add the remaining egg in the same way until you have used it all. Scrape down the sides of your mixing bowl with a flexible spatula and beat again for 2 minutes. It doesn’t matter if the batter separates at this point, it’ll come together during the next stage. Turn the mixer down to its lowest speed and add a glug of the egg mixture. Turn it back up to high speed and beat until the eggs are incorporated, then gradually add the remaining egg in the same way until you have used it all. Scrape down the sides of your mixing bowl with a flexible spatula and beat again for 2 minutes. It doesn’t matter if the batter separates at this point, it’ll come together during the next stage. Add the flour in two batches, mixing on slow–medium speed. Mix until just combined but no more. Divide the cake batter between the two prepared tins. Add the flour in two batches, mixing on slow–medium speed. Mix until just combined but no more. Divide the cake batter between the two prepared tins. Bake for 25–30 minutes, turning them around after 20 minutes so they colour evenly. The cakes are done when they feel springy to the touch and a skewer inserted into the centre comes out clean. If necessary, put them back in the oven for a few minutes. Bake for 25–30 minutes, turning them around after 20 minutes so they colour evenly. The cakes are done when they feel springy to the touch and a skewer inserted into the centre comes out clean. If necessary, put them back in the oven for a few minutes. Remove from the oven and cool in the tins for a few minutes, then turn out onto a wire rack, peel off the baking paper and leave to cool completely. Once cooled, wrap in cling film and refrigerate until ready to use. Remove from the oven and cool in the tins for a few minutes, then turn out onto a wire rack, peel off the baking paper and leave to cool completely. Once cooled, wrap in cling film and refrigerate until ready to use. To make the buttercream, beat all the ingredients together until light and fluffy. To make the buttercream, beat all the ingredients together until light and fluffy. When the cakes are cold, carefully slice off the domed tops so they are completely flat. Place one sponge onto a cake board or stand, trimmed side up, and spread the jam on top. Spread half the buttercream onto the trimmed side of the other sponge and invert onto the jam-covered sponge so the filling is sandwiched between the two. Refrigerate for at least 15 minutes. When the cakes are cold, carefully slice off the domed tops so they are completely flat. Place one sponge onto a cake board or stand, trimmed side up, and spread the jam on top. Spread half the buttercream onto the trimmed side of the other sponge and invert onto the jam-covered sponge so the filling is sandwiched between the two. Refrigerate for at least 15 minutes. Spread the remaining buttercream all over the outside of the cake as smoothly as possible and chill until you are ready to decorate. Spread the remaining buttercream all over the outside of the cake as smoothly as possible and chill until you are ready to decorate. If you would like to cover the cake with ready-to-roll fondant icing, dust a work surface with cornflour. Knead a dash of food colouring, if using, into the fondant until evenly coloured. Roll out the fondant to approximately 5mm/¼in thick or until it is big enough to cover the cake. If you want your cake to look like the picture, click the link in the description to find the instructions. If you would like to cover the cake with ready-to-roll fondant icing, dust a work surface with cornflour. Knead a dash of food colouring, if using, into the fondant until evenly coloured. Roll out the fondant to approximately 5mm/¼in thick or until it is big enough to cover the cake. If you want your cake to look like the picture, click the link in the description to find the instructions. Take the cake out of the fridge and let it sit for a few minutes until the condensation creates a sticky surface. With cornflour-dusted hands, carefully reach under the fondant icing and lift it up, letting your upturned forearms bear much of the weight. Lower the icing onto the cake, laying it over like a tablecloth. Working swiftly, carefully ease out any creases in the icing. If any air bubbles have formed, prick them with a pin and smooth out the icing with the palm of your hand. Trim round the bottom edge of the cake with a sharp knife, discarding the excess icing. Take the cake out of the fridge and let it sit for a few minutes until the condensation creates a sticky surface. With cornflour-dusted hands, carefully reach under the fondant icing and lift it up, letting your upturned forearms bear much of the weight. Lower the icing onto the cake, laying it over like a tablecloth. Working swiftly, carefully ease out any creases in the icing. If any air bubbles have formed, prick them with a pin and smooth out the icing with the palm of your hand. Trim round the bottom edge of the cake with a sharp knife, discarding the excess icing."
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} | 55c5bfcf9ebf20eb1a7c88667c13ef057e435486282bfcea354035007564305f | Traditional wedding cake recipe
To make the roses, pinch off a little icing and roll it in the palm of your hands to make it more malleable. Shape the icing into an oval shape, smooth out one end of the oval to make it thinner so that it resembles the frilly part of the tip of a rose petal. Make 8-10 more rose petals in this way. To make a rose, roll a small ball of icing into a cone shape, then wrap a rose petal around it. Carefully press the remaining rose petals around the central petal to form a rose shape. You may need to ‘tease’ the petals out from each other a little bit. Carefully brush the edges of the roses with pink dust. Repeat the process until you have made about 15 roses. Set aside for 2-3 hours, or until the icing has hardened. (The roses can be made up to a month in advance and stored in an airtight container.)Preheat the oven to 160C/325F/Gas 3. Grease and line a 15cm/6in, 23cm/9in and 30cm/12in round cake tin.For the 15cm/6in tier, cream the butter, sugar and vanilla together in a bowl until well combined. Gradually beat in the eggs, one at a time, until well combined. Stir in the dried fruit, orange zest and treacle, then fold in the bicarbonate of soda, flour and spices until well combined. Spoon the mixture into the cake tin and bake in the oven for about two hours, or until a skewer inserted into the middle comes out clean.Repeat step 4 for the 23cm/9in tier and bake in the oven for three hours, or until a skewer inserted into the middle comes out clean.Repeat step 4 for the 30cm/12in tier and bake in the oven for 4½ hours, or until a skewer inserted into the middle comes out clean.When the cakes are cooked, remove them from the oven and set aside to cool for 15 minutes. Remove them from the tin and set aside on a wire rack to cool completely.Warm the apricot jam in a saucepan, then pass it through a sieve.Level the top of the 15cm/6in fruit cake, paint the top with a little apricot jam, then turn it upside down onto the 15cm/6in thin cake board. Using a piece of string, measure the top and sides of the fruit cake (this is so that you roll the marzipan out to the right size). Paint the fruit cake all over with the apricot jam.Dust a work surface with icing sugar and roll 500g/1lb 2oz of the marzipan out until it is large enough to cover the top and sides of the fruit cake (use the piece of string as a guide). Carefully lift the marzipan onto the cake and smooth it on with your hands. Trim off any excess marzipan, ensuring the cake board is also covered.Paint the cake with cooled, boiled water. Knead 500g/1lb 2oz of the white icing until soft and pliable and roll it out until it is 5mm/¼in thick and large enough to cover the top and sides of the fruit cake (use the piece of string as a guide). Carefully lift the icing onto the cake and smooth it on with your hands. Trim off any excess icing. Leave the cakes overnight so that the icing can dry (do not store the cakes in the fridge). Repeat steps 9, 10 and 11 for the 23cm/9in cake using 1kg/2lb 4oz each of marzipan and icing.Repeat steps 9, 10 and 11 for the 30cm/12in cake using 2kg/4lb 8oz each of marzipan and icing.Once the icing has dried, apply a thin line of edible glue around the bottom edge of each cake and carefully stick some ribbon around the cake, securing the join with a little extra glue. To insert the dowelling rods, hold a dowelling rod at the side of the 23cm/9in cake and mark with a pencil where the icing comes to. Cut the rod and three others to the same length. Push the rods into the cake about 5cm/2in away from the sides, to form the four corners of a square in the centre of the cake. Measure, cut and insert the rods in the same way for the 30cm/12in cake. To cover the 20cm/8in thick cake board, knead 400g/14oz of the icing until soft and pliable and roll it out until it is 5mm/¼in thick and large enough to cover the cake board. Spread a little glue over the board, then carefully lift the icing onto the cake board, smoothing it until flat. Trim the edges. Apply a thin line of glue around the edge of the cake board and carefully stick the ribbon around the cake, securing the join with a little extra glue. Repeat step 16 using 500g/1lb 2oz icing for the 28cm/11in cake board and 750g/1lb 10oz icing for the 35cm/14in cake board.If you’re transporting the cakes to a venue, it’s best to transport them separately and assemble the cake at the venue. To assemble the cakes, first stick the 30cm/12in cake to the 35cm/14in cake board: add a little glue to the middle of the 35cm/14in cake board, then position the 30cm/12in cake in the middle. Place four of the pillars on top of the largest cake, positioning each one over a dowelling rod. Top with the 28cm/11in cake board, and repeat the process with the 23cm/9in cake, finishing with the 20cm/8in cake board and the 15cm/6in cake. Using the edible glue, arrange the fondant roses in a cluster on the top of the cake and around the side of the 23cm/9in and 30cm/12in cake. To make the roses, pinch off a little icing and roll it in the palm of your hands to make it more malleable. Shape the icing into an oval shape, smooth out one end of the oval to make it thinner so that it resembles the frilly part of the tip of a rose petal. Make 8-10 more rose petals in this way. To make a rose, roll a small ball of icing into a cone shape, then wrap a rose petal around it. Carefully press the remaining rose petals around the central petal to form a rose shape. You may need to ‘tease’ the petals out from each other a little bit. To make the roses, pinch off a little icing and roll it in the palm of your hands to make it more malleable. Shape the icing into an oval shape, smooth out one end of the oval to make it thinner so that it resembles the frilly part of the tip of a rose petal. Make 8-10 more rose petals in this way. To make a rose, roll a small ball of icing into a cone shape, then wrap a rose petal around it. Carefully press the remaining rose petals around the central petal to form a rose shape. You may need to ‘tease’ the petals out from each other a little bit. Carefully brush the edges of the roses with pink dust. Repeat the process until you have made about 15 roses. Set aside for 2-3 hours, or until the icing has hardened. (The roses can be made up to a month in advance and stored in an airtight container.) Carefully brush the edges of the roses with pink dust. Repeat the process until you have made about 15 roses. Set aside for 2-3 hours, or until the icing has hardened. (The roses can be made up to a month in advance and stored in an airtight container.) Preheat the oven to 160C/325F/Gas 3. Grease and line a 15cm/6in, 23cm/9in and 30cm/12in round cake tin. Preheat the oven to 160C/325F/Gas 3. Grease and line a 15cm/6in, 23cm/9in and 30cm/12in round cake tin. For the 15cm/6in tier, cream the butter, sugar and vanilla together in a bowl until well combined. Gradually beat in the eggs, one at a time, until well combined. Stir in the dried fruit, orange zest and treacle, then fold in the bicarbonate of soda, flour and spices until well combined. Spoon the mixture into the cake tin and bake in the oven for about two hours, or until a skewer inserted into the middle comes out clean. For the 15cm/6in tier, cream the butter, sugar and vanilla together in a bowl until well combined. Gradually beat in the eggs, one at a time, until well combined. Stir in the dried fruit, orange zest and treacle, then fold in the bicarbonate of soda, flour and spices until well combined. Spoon the mixture into the cake tin and bake in the oven for about two hours, or until a skewer inserted into the middle comes out clean. Repeat step 4 for the 23cm/9in tier and bake in the oven for three hours, or until a skewer inserted into the middle comes out clean. Repeat step 4 for the 23cm/9in tier and bake in the oven for three hours, or until a skewer inserted into the middle comes out clean. Repeat step 4 for the 30cm/12in tier and bake in the oven for 4½ hours, or until a skewer inserted into the middle comes out clean. Repeat step 4 for the 30cm/12in tier and bake in the oven for 4½ hours, or until a skewer inserted into the middle comes out clean. When the cakes are cooked, remove them from the oven and set aside to cool for 15 minutes. Remove them from the tin and set aside on a wire rack to cool completely. When the cakes are cooked, remove them from the oven and set aside to cool for 15 minutes. Remove them from the tin and set aside on a wire rack to cool completely. Warm the apricot jam in a saucepan, then pass it through a sieve. Warm the apricot jam in a saucepan, then pass it through a sieve. Level the top of the 15cm/6in fruit cake, paint the top with a little apricot jam, then turn it upside down onto the 15cm/6in thin cake board. Using a piece of string, measure the top and sides of the fruit cake (this is so that you roll the marzipan out to the right size). Paint the fruit cake all over with the apricot jam. Level the top of the 15cm/6in fruit cake, paint the top with a little apricot jam, then turn it upside down onto the 15cm/6in thin cake board. Using a piece of string, measure the top and sides of the fruit cake (this is so that you roll the marzipan out to the right size). Paint the fruit cake all over with the apricot jam. Dust a work surface with icing sugar and roll 500g/1lb 2oz of the marzipan out until it is large enough to cover the top and sides of the fruit cake (use the piece of string as a guide). Carefully lift the marzipan onto the cake and smooth it on with your hands. Trim off any excess marzipan, ensuring the cake board is also covered. Dust a work surface with icing sugar and roll 500g/1lb 2oz of the marzipan out until it is large enough to cover the top and sides of the fruit cake (use the piece of string as a guide). Carefully lift the marzipan onto the cake and smooth it on with your hands. Trim off any excess marzipan, ensuring the cake board is also covered. Paint the cake with cooled, boiled water. Knead 500g/1lb 2oz of the white icing until soft and pliable and roll it out until it is 5mm/¼in thick and large enough to cover the top and sides of the fruit cake (use the piece of string as a guide). Carefully lift the icing onto the cake and smooth it on with your hands. Trim off any excess icing. Leave the cakes overnight so that the icing can dry (do not store the cakes in the fridge). Paint the cake with cooled, boiled water. Knead 500g/1lb 2oz of the white icing until soft and pliable and roll it out until it is 5mm/¼in thick and large enough to cover the top and sides of the fruit cake (use the piece of string as a guide). Carefully lift the icing onto the cake and smooth it on with your hands. Trim off any excess icing. Leave the cakes overnight so that the icing can dry (do not store the cakes in the fridge). Repeat steps 9, 10 and 11 for the 23cm/9in cake using 1kg/2lb 4oz each of marzipan and icing. Repeat steps 9, 10 and 11 for the 23cm/9in cake using 1kg/2lb 4oz each of marzipan and icing. Repeat steps 9, 10 and 11 for the 30cm/12in cake using 2kg/4lb 8oz each of marzipan and icing. Repeat steps 9, 10 and 11 for the 30cm/12in cake using 2kg/4lb 8oz each of marzipan and icing. Once the icing has dried, apply a thin line of edible glue around the bottom edge of each cake and carefully stick some ribbon around the cake, securing the join with a little extra glue. Once the icing has dried, apply a thin line of edible glue around the bottom edge of each cake and carefully stick some ribbon around the cake, securing the join with a little extra glue. To insert the dowelling rods, hold a dowelling rod at the side of the 23cm/9in cake and mark with a pencil where the icing comes to. Cut the rod and three others to the same length. Push the rods into the cake about 5cm/2in away from the sides, to form the four corners of a square in the centre of the cake. Measure, cut and insert the rods in the same way for the 30cm/12in cake. To insert the dowelling rods, hold a dowelling rod at the side of the 23cm/9in cake and mark with a pencil where the icing comes to. Cut the rod and three others to the same length. Push the rods into the cake about 5cm/2in away from the sides, to form the four corners of a square in the centre of the cake. Measure, cut and insert the rods in the same way for the 30cm/12in cake. To cover the 20cm/8in thick cake board, knead 400g/14oz of the icing until soft and pliable and roll it out until it is 5mm/¼in thick and large enough to cover the cake board. Spread a little glue over the board, then carefully lift the icing onto the cake board, smoothing it until flat. Trim the edges. Apply a thin line of glue around the edge of the cake board and carefully stick the ribbon around the cake, securing the join with a little extra glue. To cover the 20cm/8in thick cake board, knead 400g/14oz of the icing until soft and pliable and roll it out until it is 5mm/¼in thick and large enough to cover the cake board. Spread a little glue over the board, then carefully lift the icing onto the cake board, smoothing it until flat. Trim the edges. Apply a thin line of glue around the edge of the cake board and carefully stick the ribbon around the cake, securing the join with a little extra glue. Repeat step 16 using 500g/1lb 2oz icing for the 28cm/11in cake board and 750g/1lb 10oz icing for the 35cm/14in cake board. Repeat step 16 using 500g/1lb 2oz icing for the 28cm/11in cake board and 750g/1lb 10oz icing for the 35cm/14in cake board. If you’re transporting the cakes to a venue, it’s best to transport them separately and assemble the cake at the venue. To assemble the cakes, first stick the 30cm/12in cake to the 35cm/14in cake board: add a little glue to the middle of the 35cm/14in cake board, then position the 30cm/12in cake in the middle. Place four of the pillars on top of the largest cake, positioning each one over a dowelling rod. Top with the 28cm/11in cake board, and repeat the process with the 23cm/9in cake, finishing with the 20cm/8in cake board and the 15cm/6in cake. Using the edible glue, arrange the fondant roses in a cluster on the top of the cake and around the side of the 23cm/9in and 30cm/12in cake. If you’re transporting the cakes to a venue, it’s best to transport them separately and assemble the cake at the venue. To assemble the cakes, first stick the 30cm/12in cake to the 35cm/14in cake board: add a little glue to the middle of the 35cm/14in cake board, then position the 30cm/12in cake in the middle. Place four of the pillars on top of the largest cake, positioning each one over a dowelling rod. Top with the 28cm/11in cake board, and repeat the process with the 23cm/9in cake, finishing with the 20cm/8in cake board and the 15cm/6in cake. Using the edible glue, arrange the fondant roses in a cluster on the top of the cake and around the side of the 23cm/9in and 30cm/12in cake. | {
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"title": "Traditional wedding cake recipe",
"content": "To make the roses, pinch off a little icing and roll it in the palm of your hands to make it more malleable. Shape the icing into an oval shape, smooth out one end of the oval to make it thinner so that it resembles the frilly part of the tip of a rose petal. Make 8-10 more rose petals in this way. To make a rose, roll a small ball of icing into a cone shape, then wrap a rose petal around it. Carefully press the remaining rose petals around the central petal to form a rose shape. You may need to ‘tease’ the petals out from each other a little bit. Carefully brush the edges of the roses with pink dust. Repeat the process until you have made about 15 roses. Set aside for 2-3 hours, or until the icing has hardened. (The roses can be made up to a month in advance and stored in an airtight container.)Preheat the oven to 160C/325F/Gas 3. Grease and line a 15cm/6in, 23cm/9in and 30cm/12in round cake tin.For the 15cm/6in tier, cream the butter, sugar and vanilla together in a bowl until well combined. Gradually beat in the eggs, one at a time, until well combined. Stir in the dried fruit, orange zest and treacle, then fold in the bicarbonate of soda, flour and spices until well combined. Spoon the mixture into the cake tin and bake in the oven for about two hours, or until a skewer inserted into the middle comes out clean.Repeat step 4 for the 23cm/9in tier and bake in the oven for three hours, or until a skewer inserted into the middle comes out clean.Repeat step 4 for the 30cm/12in tier and bake in the oven for 4½ hours, or until a skewer inserted into the middle comes out clean.When the cakes are cooked, remove them from the oven and set aside to cool for 15 minutes. Remove them from the tin and set aside on a wire rack to cool completely.Warm the apricot jam in a saucepan, then pass it through a sieve.Level the top of the 15cm/6in fruit cake, paint the top with a little apricot jam, then turn it upside down onto the 15cm/6in thin cake board. Using a piece of string, measure the top and sides of the fruit cake (this is so that you roll the marzipan out to the right size). Paint the fruit cake all over with the apricot jam.Dust a work surface with icing sugar and roll 500g/1lb 2oz of the marzipan out until it is large enough to cover the top and sides of the fruit cake (use the piece of string as a guide). Carefully lift the marzipan onto the cake and smooth it on with your hands. Trim off any excess marzipan, ensuring the cake board is also covered.Paint the cake with cooled, boiled water. Knead 500g/1lb 2oz of the white icing until soft and pliable and roll it out until it is 5mm/¼in thick and large enough to cover the top and sides of the fruit cake (use the piece of string as a guide). Carefully lift the icing onto the cake and smooth it on with your hands. Trim off any excess icing. Leave the cakes overnight so that the icing can dry (do not store the cakes in the fridge). Repeat steps 9, 10 and 11 for the 23cm/9in cake using 1kg/2lb 4oz each of marzipan and icing.Repeat steps 9, 10 and 11 for the 30cm/12in cake using 2kg/4lb 8oz each of marzipan and icing.Once the icing has dried, apply a thin line of edible glue around the bottom edge of each cake and carefully stick some ribbon around the cake, securing the join with a little extra glue. To insert the dowelling rods, hold a dowelling rod at the side of the 23cm/9in cake and mark with a pencil where the icing comes to. Cut the rod and three others to the same length. Push the rods into the cake about 5cm/2in away from the sides, to form the four corners of a square in the centre of the cake. Measure, cut and insert the rods in the same way for the 30cm/12in cake. To cover the 20cm/8in thick cake board, knead 400g/14oz of the icing until soft and pliable and roll it out until it is 5mm/¼in thick and large enough to cover the cake board. Spread a little glue over the board, then carefully lift the icing onto the cake board, smoothing it until flat. Trim the edges. Apply a thin line of glue around the edge of the cake board and carefully stick the ribbon around the cake, securing the join with a little extra glue. Repeat step 16 using 500g/1lb 2oz icing for the 28cm/11in cake board and 750g/1lb 10oz icing for the 35cm/14in cake board.If you’re transporting the cakes to a venue, it’s best to transport them separately and assemble the cake at the venue. To assemble the cakes, first stick the 30cm/12in cake to the 35cm/14in cake board: add a little glue to the middle of the 35cm/14in cake board, then position the 30cm/12in cake in the middle. Place four of the pillars on top of the largest cake, positioning each one over a dowelling rod. Top with the 28cm/11in cake board, and repeat the process with the 23cm/9in cake, finishing with the 20cm/8in cake board and the 15cm/6in cake. Using the edible glue, arrange the fondant roses in a cluster on the top of the cake and around the side of the 23cm/9in and 30cm/12in cake. To make the roses, pinch off a little icing and roll it in the palm of your hands to make it more malleable. Shape the icing into an oval shape, smooth out one end of the oval to make it thinner so that it resembles the frilly part of the tip of a rose petal. Make 8-10 more rose petals in this way. To make a rose, roll a small ball of icing into a cone shape, then wrap a rose petal around it. Carefully press the remaining rose petals around the central petal to form a rose shape. You may need to ‘tease’ the petals out from each other a little bit. To make the roses, pinch off a little icing and roll it in the palm of your hands to make it more malleable. Shape the icing into an oval shape, smooth out one end of the oval to make it thinner so that it resembles the frilly part of the tip of a rose petal. Make 8-10 more rose petals in this way. To make a rose, roll a small ball of icing into a cone shape, then wrap a rose petal around it. Carefully press the remaining rose petals around the central petal to form a rose shape. You may need to ‘tease’ the petals out from each other a little bit. Carefully brush the edges of the roses with pink dust. Repeat the process until you have made about 15 roses. Set aside for 2-3 hours, or until the icing has hardened. (The roses can be made up to a month in advance and stored in an airtight container.) Carefully brush the edges of the roses with pink dust. Repeat the process until you have made about 15 roses. Set aside for 2-3 hours, or until the icing has hardened. (The roses can be made up to a month in advance and stored in an airtight container.) Preheat the oven to 160C/325F/Gas 3. Grease and line a 15cm/6in, 23cm/9in and 30cm/12in round cake tin. Preheat the oven to 160C/325F/Gas 3. Grease and line a 15cm/6in, 23cm/9in and 30cm/12in round cake tin. For the 15cm/6in tier, cream the butter, sugar and vanilla together in a bowl until well combined. Gradually beat in the eggs, one at a time, until well combined. Stir in the dried fruit, orange zest and treacle, then fold in the bicarbonate of soda, flour and spices until well combined. Spoon the mixture into the cake tin and bake in the oven for about two hours, or until a skewer inserted into the middle comes out clean. For the 15cm/6in tier, cream the butter, sugar and vanilla together in a bowl until well combined. Gradually beat in the eggs, one at a time, until well combined. Stir in the dried fruit, orange zest and treacle, then fold in the bicarbonate of soda, flour and spices until well combined. Spoon the mixture into the cake tin and bake in the oven for about two hours, or until a skewer inserted into the middle comes out clean. Repeat step 4 for the 23cm/9in tier and bake in the oven for three hours, or until a skewer inserted into the middle comes out clean. Repeat step 4 for the 23cm/9in tier and bake in the oven for three hours, or until a skewer inserted into the middle comes out clean. Repeat step 4 for the 30cm/12in tier and bake in the oven for 4½ hours, or until a skewer inserted into the middle comes out clean. Repeat step 4 for the 30cm/12in tier and bake in the oven for 4½ hours, or until a skewer inserted into the middle comes out clean. When the cakes are cooked, remove them from the oven and set aside to cool for 15 minutes. Remove them from the tin and set aside on a wire rack to cool completely. When the cakes are cooked, remove them from the oven and set aside to cool for 15 minutes. Remove them from the tin and set aside on a wire rack to cool completely. Warm the apricot jam in a saucepan, then pass it through a sieve. Warm the apricot jam in a saucepan, then pass it through a sieve. Level the top of the 15cm/6in fruit cake, paint the top with a little apricot jam, then turn it upside down onto the 15cm/6in thin cake board. Using a piece of string, measure the top and sides of the fruit cake (this is so that you roll the marzipan out to the right size). Paint the fruit cake all over with the apricot jam. Level the top of the 15cm/6in fruit cake, paint the top with a little apricot jam, then turn it upside down onto the 15cm/6in thin cake board. Using a piece of string, measure the top and sides of the fruit cake (this is so that you roll the marzipan out to the right size). Paint the fruit cake all over with the apricot jam. Dust a work surface with icing sugar and roll 500g/1lb 2oz of the marzipan out until it is large enough to cover the top and sides of the fruit cake (use the piece of string as a guide). Carefully lift the marzipan onto the cake and smooth it on with your hands. Trim off any excess marzipan, ensuring the cake board is also covered. Dust a work surface with icing sugar and roll 500g/1lb 2oz of the marzipan out until it is large enough to cover the top and sides of the fruit cake (use the piece of string as a guide). Carefully lift the marzipan onto the cake and smooth it on with your hands. Trim off any excess marzipan, ensuring the cake board is also covered. Paint the cake with cooled, boiled water. Knead 500g/1lb 2oz of the white icing until soft and pliable and roll it out until it is 5mm/¼in thick and large enough to cover the top and sides of the fruit cake (use the piece of string as a guide). Carefully lift the icing onto the cake and smooth it on with your hands. Trim off any excess icing. Leave the cakes overnight so that the icing can dry (do not store the cakes in the fridge). Paint the cake with cooled, boiled water. Knead 500g/1lb 2oz of the white icing until soft and pliable and roll it out until it is 5mm/¼in thick and large enough to cover the top and sides of the fruit cake (use the piece of string as a guide). Carefully lift the icing onto the cake and smooth it on with your hands. Trim off any excess icing. Leave the cakes overnight so that the icing can dry (do not store the cakes in the fridge). Repeat steps 9, 10 and 11 for the 23cm/9in cake using 1kg/2lb 4oz each of marzipan and icing. Repeat steps 9, 10 and 11 for the 23cm/9in cake using 1kg/2lb 4oz each of marzipan and icing. Repeat steps 9, 10 and 11 for the 30cm/12in cake using 2kg/4lb 8oz each of marzipan and icing. Repeat steps 9, 10 and 11 for the 30cm/12in cake using 2kg/4lb 8oz each of marzipan and icing. Once the icing has dried, apply a thin line of edible glue around the bottom edge of each cake and carefully stick some ribbon around the cake, securing the join with a little extra glue. Once the icing has dried, apply a thin line of edible glue around the bottom edge of each cake and carefully stick some ribbon around the cake, securing the join with a little extra glue. To insert the dowelling rods, hold a dowelling rod at the side of the 23cm/9in cake and mark with a pencil where the icing comes to. Cut the rod and three others to the same length. Push the rods into the cake about 5cm/2in away from the sides, to form the four corners of a square in the centre of the cake. Measure, cut and insert the rods in the same way for the 30cm/12in cake. To insert the dowelling rods, hold a dowelling rod at the side of the 23cm/9in cake and mark with a pencil where the icing comes to. Cut the rod and three others to the same length. Push the rods into the cake about 5cm/2in away from the sides, to form the four corners of a square in the centre of the cake. Measure, cut and insert the rods in the same way for the 30cm/12in cake. To cover the 20cm/8in thick cake board, knead 400g/14oz of the icing until soft and pliable and roll it out until it is 5mm/¼in thick and large enough to cover the cake board. Spread a little glue over the board, then carefully lift the icing onto the cake board, smoothing it until flat. Trim the edges. Apply a thin line of glue around the edge of the cake board and carefully stick the ribbon around the cake, securing the join with a little extra glue. To cover the 20cm/8in thick cake board, knead 400g/14oz of the icing until soft and pliable and roll it out until it is 5mm/¼in thick and large enough to cover the cake board. Spread a little glue over the board, then carefully lift the icing onto the cake board, smoothing it until flat. Trim the edges. Apply a thin line of glue around the edge of the cake board and carefully stick the ribbon around the cake, securing the join with a little extra glue. Repeat step 16 using 500g/1lb 2oz icing for the 28cm/11in cake board and 750g/1lb 10oz icing for the 35cm/14in cake board. Repeat step 16 using 500g/1lb 2oz icing for the 28cm/11in cake board and 750g/1lb 10oz icing for the 35cm/14in cake board. If you’re transporting the cakes to a venue, it’s best to transport them separately and assemble the cake at the venue. To assemble the cakes, first stick the 30cm/12in cake to the 35cm/14in cake board: add a little glue to the middle of the 35cm/14in cake board, then position the 30cm/12in cake in the middle. Place four of the pillars on top of the largest cake, positioning each one over a dowelling rod. Top with the 28cm/11in cake board, and repeat the process with the 23cm/9in cake, finishing with the 20cm/8in cake board and the 15cm/6in cake. Using the edible glue, arrange the fondant roses in a cluster on the top of the cake and around the side of the 23cm/9in and 30cm/12in cake. If you’re transporting the cakes to a venue, it’s best to transport them separately and assemble the cake at the venue. To assemble the cakes, first stick the 30cm/12in cake to the 35cm/14in cake board: add a little glue to the middle of the 35cm/14in cake board, then position the 30cm/12in cake in the middle. Place four of the pillars on top of the largest cake, positioning each one over a dowelling rod. Top with the 28cm/11in cake board, and repeat the process with the 23cm/9in cake, finishing with the 20cm/8in cake board and the 15cm/6in cake. Using the edible glue, arrange the fondant roses in a cluster on the top of the cake and around the side of the 23cm/9in and 30cm/12in cake."
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} | 7a1ccaa64515aea955d0b67552e5c51110a4fdcbef1a5c2752c474c0b7f23b79 | Mary Berry's feather-topped Bakewell tart recipe
An average of 3.7 out of 5 stars from 34 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/marys_bakewell_tart_12584_16x9.jpg This classic Bakewell tart is topped with feathered icing to give an impressive finish. For this recipe you will need a 23cm/9in fluted flan tin, baking beans, piping bag fitted with small plain nozzle and a few cocktail sticks. 200g/7oz raspberries 250g/9oz jam sugar 200g/7oz raspberries 250g/9oz jam sugar 225g/8oz plain flour, plus extra for dusting150g/5½oz butter, chilled 25g/1oz icing sugar 1 large free-range egg, beaten 225g/8oz plain flour, plus extra for dusting 150g/5½oz butter, chilled 25g/1oz icing sugar 1 large free-range egg, beaten 150g/5½oz butter, softened 150g/5½oz caster sugar 150g/5½oz ground almonds 1 large free-range egg, beaten 1 tsp almond extract 150g/5½oz butter, softened 150g/5½oz caster sugar 150g/5½oz ground almonds 1 large free-range egg, beaten 1 tsp almond extract 300g/10½oz icing sugar 1 tsp almond extract pink food colouring gel 300g/10½oz icing sugar 1 tsp almond extract pink food colouring gel Method For the jam, put the raspberries in a small, deep-sided saucepan and crush them using a masher. Add the sugar and bring to the boil over a low heat until the sugar has melted. Increase the heat and boil for 4 minutes. Remove from the heat and carefully pour into a shallow container. Leave to cool and set. For the pastry, measure the flour into a bowl and rub in the butter using your fingertips until the mixture resembles fine breadcrumbs. Stir in the icing sugar. Add the egg and 2 tablespoons cold water, mixing to form soft dough. Roll out the dough on a lightly floured work surface to the thickness of a pound coin. Line a 23cm/9in fluted flan tin and transfer to the fridge to chill for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Line the pastry case with non-stick baking paper and fill with baking beans or uncooked rice. Bake blind for 15 minutes, then remove the beans and paper and cook for a further 5 minutes to dry out the base. Set aside to cool a little before adding the filling. For the filling, spread the base of the pastry case with 4 tablespoons of raspberry jam. Cream the butter and sugar together until pale and fluffy. Add the ground almonds, egg and almond extract and mix together. Spoon the mixture into the pastry case and smooth the surface using a palette knife. Reduce the oven temperature to 180C/160C Fan/Gas 4 and bake for 25–35 minutes, until golden-brown and a skewer inserted in the centre comes out clean. Remove from the oven and leave to cool completely in the tin. For the icing, sift the icing sugar into a bowl. Stir in the almond extract and about 3 tablespoons cold water to make a smooth, fairly thick icing. Place 3 tablespoons of the icing in a separate bowl and add a little pink food colouring gel to make a raspberry coloured icing. Spoon the pink icing into a small piping bag fitted with a small plain nozzle. When the tart has cooled completely, spoon the white icing on top and spread to form a smooth surface. Pipe parallel lines of pink icing over the white icing, then drag a cocktail stick through the lines (at a 90 degree angle to the lines) to create a feathered effect. Leave to set, then serve in slices. For the jam, put the raspberries in a small, deep-sided saucepan and crush them using a masher. Add the sugar and bring to the boil over a low heat until the sugar has melted. Increase the heat and boil for 4 minutes. Remove from the heat and carefully pour into a shallow container. Leave to cool and set. For the jam, put the raspberries in a small, deep-sided saucepan and crush them using a masher. Add the sugar and bring to the boil over a low heat until the sugar has melted. Increase the heat and boil for 4 minutes. Remove from the heat and carefully pour into a shallow container. Leave to cool and set. For the pastry, measure the flour into a bowl and rub in the butter using your fingertips until the mixture resembles fine breadcrumbs. Stir in the icing sugar. Add the egg and 2 tablespoons cold water, mixing to form soft dough. For the pastry, measure the flour into a bowl and rub in the butter using your fingertips until the mixture resembles fine breadcrumbs. Stir in the icing sugar. Add the egg and 2 tablespoons cold water, mixing to form soft dough. Roll out the dough on a lightly floured work surface to the thickness of a pound coin. Line a 23cm/9in fluted flan tin and transfer to the fridge to chill for 30 minutes. Roll out the dough on a lightly floured work surface to the thickness of a pound coin. Line a 23cm/9in fluted flan tin and transfer to the fridge to chill for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Line the pastry case with non-stick baking paper and fill with baking beans or uncooked rice. Bake blind for 15 minutes, then remove the beans and paper and cook for a further 5 minutes to dry out the base. Set aside to cool a little before adding the filling. Line the pastry case with non-stick baking paper and fill with baking beans or uncooked rice. Bake blind for 15 minutes, then remove the beans and paper and cook for a further 5 minutes to dry out the base. Set aside to cool a little before adding the filling. For the filling, spread the base of the pastry case with 4 tablespoons of raspberry jam. For the filling, spread the base of the pastry case with 4 tablespoons of raspberry jam. Cream the butter and sugar together until pale and fluffy. Add the ground almonds, egg and almond extract and mix together. Spoon the mixture into the pastry case and smooth the surface using a palette knife. Cream the butter and sugar together until pale and fluffy. Add the ground almonds, egg and almond extract and mix together. Spoon the mixture into the pastry case and smooth the surface using a palette knife. Reduce the oven temperature to 180C/160C Fan/Gas 4 and bake for 25–35 minutes, until golden-brown and a skewer inserted in the centre comes out clean. Remove from the oven and leave to cool completely in the tin. Reduce the oven temperature to 180C/160C Fan/Gas 4 and bake for 25–35 minutes, until golden-brown and a skewer inserted in the centre comes out clean. Remove from the oven and leave to cool completely in the tin. For the icing, sift the icing sugar into a bowl. Stir in the almond extract and about 3 tablespoons cold water to make a smooth, fairly thick icing. Place 3 tablespoons of the icing in a separate bowl and add a little pink food colouring gel to make a raspberry coloured icing. Spoon the pink icing into a small piping bag fitted with a small plain nozzle. For the icing, sift the icing sugar into a bowl. Stir in the almond extract and about 3 tablespoons cold water to make a smooth, fairly thick icing. Place 3 tablespoons of the icing in a separate bowl and add a little pink food colouring gel to make a raspberry coloured icing. Spoon the pink icing into a small piping bag fitted with a small plain nozzle. When the tart has cooled completely, spoon the white icing on top and spread to form a smooth surface. Pipe parallel lines of pink icing over the white icing, then drag a cocktail stick through the lines (at a 90 degree angle to the lines) to create a feathered effect. Leave to set, then serve in slices. When the tart has cooled completely, spoon the white icing on top and spread to form a smooth surface. Pipe parallel lines of pink icing over the white icing, then drag a cocktail stick through the lines (at a 90 degree angle to the lines) to create a feathered effect. Leave to set, then serve in slices. Recipe tips Any leftover jam can be kept in a sterilised and sealed jar for up to 6 months, or in a tub in the fridge for 3 weeks. | {
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"title": "Mary Berry's feather-topped Bakewell tart recipe",
"content": "An average of 3.7 out of 5 stars from 34 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/marys_bakewell_tart_12584_16x9.jpg This classic Bakewell tart is topped with feathered icing to give an impressive finish. For this recipe you will need a 23cm/9in fluted flan tin, baking beans, piping bag fitted with small plain nozzle and a few cocktail sticks. 200g/7oz raspberries 250g/9oz jam sugar 200g/7oz raspberries 250g/9oz jam sugar 225g/8oz plain flour, plus extra for dusting150g/5½oz butter, chilled 25g/1oz icing sugar 1 large free-range egg, beaten 225g/8oz plain flour, plus extra for dusting 150g/5½oz butter, chilled 25g/1oz icing sugar 1 large free-range egg, beaten 150g/5½oz butter, softened 150g/5½oz caster sugar 150g/5½oz ground almonds 1 large free-range egg, beaten 1 tsp almond extract 150g/5½oz butter, softened 150g/5½oz caster sugar 150g/5½oz ground almonds 1 large free-range egg, beaten 1 tsp almond extract 300g/10½oz icing sugar 1 tsp almond extract pink food colouring gel 300g/10½oz icing sugar 1 tsp almond extract pink food colouring gel Method For the jam, put the raspberries in a small, deep-sided saucepan and crush them using a masher. Add the sugar and bring to the boil over a low heat until the sugar has melted. Increase the heat and boil for 4 minutes. Remove from the heat and carefully pour into a shallow container. Leave to cool and set. For the pastry, measure the flour into a bowl and rub in the butter using your fingertips until the mixture resembles fine breadcrumbs. Stir in the icing sugar. Add the egg and 2 tablespoons cold water, mixing to form soft dough. Roll out the dough on a lightly floured work surface to the thickness of a pound coin. Line a 23cm/9in fluted flan tin and transfer to the fridge to chill for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Line the pastry case with non-stick baking paper and fill with baking beans or uncooked rice. Bake blind for 15 minutes, then remove the beans and paper and cook for a further 5 minutes to dry out the base. Set aside to cool a little before adding the filling. For the filling, spread the base of the pastry case with 4 tablespoons of raspberry jam. Cream the butter and sugar together until pale and fluffy. Add the ground almonds, egg and almond extract and mix together. Spoon the mixture into the pastry case and smooth the surface using a palette knife. Reduce the oven temperature to 180C/160C Fan/Gas 4 and bake for 25–35 minutes, until golden-brown and a skewer inserted in the centre comes out clean. Remove from the oven and leave to cool completely in the tin. For the icing, sift the icing sugar into a bowl. Stir in the almond extract and about 3 tablespoons cold water to make a smooth, fairly thick icing. Place 3 tablespoons of the icing in a separate bowl and add a little pink food colouring gel to make a raspberry coloured icing. Spoon the pink icing into a small piping bag fitted with a small plain nozzle. When the tart has cooled completely, spoon the white icing on top and spread to form a smooth surface. Pipe parallel lines of pink icing over the white icing, then drag a cocktail stick through the lines (at a 90 degree angle to the lines) to create a feathered effect. Leave to set, then serve in slices. For the jam, put the raspberries in a small, deep-sided saucepan and crush them using a masher. Add the sugar and bring to the boil over a low heat until the sugar has melted. Increase the heat and boil for 4 minutes. Remove from the heat and carefully pour into a shallow container. Leave to cool and set. For the jam, put the raspberries in a small, deep-sided saucepan and crush them using a masher. Add the sugar and bring to the boil over a low heat until the sugar has melted. Increase the heat and boil for 4 minutes. Remove from the heat and carefully pour into a shallow container. Leave to cool and set. For the pastry, measure the flour into a bowl and rub in the butter using your fingertips until the mixture resembles fine breadcrumbs. Stir in the icing sugar. Add the egg and 2 tablespoons cold water, mixing to form soft dough. For the pastry, measure the flour into a bowl and rub in the butter using your fingertips until the mixture resembles fine breadcrumbs. Stir in the icing sugar. Add the egg and 2 tablespoons cold water, mixing to form soft dough. Roll out the dough on a lightly floured work surface to the thickness of a pound coin. Line a 23cm/9in fluted flan tin and transfer to the fridge to chill for 30 minutes. Roll out the dough on a lightly floured work surface to the thickness of a pound coin. Line a 23cm/9in fluted flan tin and transfer to the fridge to chill for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Line the pastry case with non-stick baking paper and fill with baking beans or uncooked rice. Bake blind for 15 minutes, then remove the beans and paper and cook for a further 5 minutes to dry out the base. Set aside to cool a little before adding the filling. Line the pastry case with non-stick baking paper and fill with baking beans or uncooked rice. Bake blind for 15 minutes, then remove the beans and paper and cook for a further 5 minutes to dry out the base. Set aside to cool a little before adding the filling. For the filling, spread the base of the pastry case with 4 tablespoons of raspberry jam. For the filling, spread the base of the pastry case with 4 tablespoons of raspberry jam. Cream the butter and sugar together until pale and fluffy. Add the ground almonds, egg and almond extract and mix together. Spoon the mixture into the pastry case and smooth the surface using a palette knife. Cream the butter and sugar together until pale and fluffy. Add the ground almonds, egg and almond extract and mix together. Spoon the mixture into the pastry case and smooth the surface using a palette knife. Reduce the oven temperature to 180C/160C Fan/Gas 4 and bake for 25–35 minutes, until golden-brown and a skewer inserted in the centre comes out clean. Remove from the oven and leave to cool completely in the tin. Reduce the oven temperature to 180C/160C Fan/Gas 4 and bake for 25–35 minutes, until golden-brown and a skewer inserted in the centre comes out clean. Remove from the oven and leave to cool completely in the tin. For the icing, sift the icing sugar into a bowl. Stir in the almond extract and about 3 tablespoons cold water to make a smooth, fairly thick icing. Place 3 tablespoons of the icing in a separate bowl and add a little pink food colouring gel to make a raspberry coloured icing. Spoon the pink icing into a small piping bag fitted with a small plain nozzle. For the icing, sift the icing sugar into a bowl. Stir in the almond extract and about 3 tablespoons cold water to make a smooth, fairly thick icing. Place 3 tablespoons of the icing in a separate bowl and add a little pink food colouring gel to make a raspberry coloured icing. Spoon the pink icing into a small piping bag fitted with a small plain nozzle. When the tart has cooled completely, spoon the white icing on top and spread to form a smooth surface. Pipe parallel lines of pink icing over the white icing, then drag a cocktail stick through the lines (at a 90 degree angle to the lines) to create a feathered effect. Leave to set, then serve in slices. When the tart has cooled completely, spoon the white icing on top and spread to form a smooth surface. Pipe parallel lines of pink icing over the white icing, then drag a cocktail stick through the lines (at a 90 degree angle to the lines) to create a feathered effect. Leave to set, then serve in slices. Recipe tips Any leftover jam can be kept in a sterilised and sealed jar for up to 6 months, or in a tub in the fridge for 3 weeks."
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} | d9ecb05589b968a9eddda1e2b6726c6fd1f2f9dea55c19bf368d693c7fe96ae2 | Gluten-free banana bread recipe
An average of 4.8 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bananabread_74771_16x9.jpg Using super-spotty brown bananas is the key to brilliant banana bread. In this gluten-free recipe, Becky Excell flavours her bake with four types of sweet spice. For this recipe you will need a 900g/2lb loaf tin. 115g/4oz butter, softened115g/4oz light brown sugar2 free-range eggs400–500g/14oz–1lb 2oz ripe bananas (about 5), mashed 250g/9oz gluten-free plain flour¼ tsp xanthan gum1 tsp bicarbonate of soda1½ tsp ground cinnamon¾ tsp ground ginger¾ tsp ground allspice¾ tsp ground nutmeg 115g/4oz butter, softened 115g/4oz light brown sugar 2 free-range eggs 400–500g/14oz–1lb 2oz ripe bananas (about 5), mashed 250g/9oz gluten-free plain flour ¼ tsp xanthan gum 1 tsp bicarbonate of soda 1½ tsp ground cinnamon ¾ tsp ground ginger ¾ tsp ground allspice ¾ tsp ground nutmeg Method Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease a 900g/2lb loaf tin and line with baking paper.Cream together the softened butter and sugar in a large mixing bowl until light and fluffy using a hand-held electric whisk.Add the eggs and mashed banana and mix until well combined. Add the flour, xanthan gum, bicarbonate of soda, cinnamon, ginger, allspice and nutmeg. Mix briefly until no dry flour can be seen. Spoon the mixture into the prepared tin.Bake in the oven for 1 hour until golden. Check that the banana bread is cooked by sticking a skewer into the centre – if it comes out clean, then it’s done. Allow to cool briefly in the tin, then carefully lift onto a wire rack to cool completely. Slice and enjoy. Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease a 900g/2lb loaf tin and line with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease a 900g/2lb loaf tin and line with baking paper. Cream together the softened butter and sugar in a large mixing bowl until light and fluffy using a hand-held electric whisk. Cream together the softened butter and sugar in a large mixing bowl until light and fluffy using a hand-held electric whisk. Add the eggs and mashed banana and mix until well combined. Add the flour, xanthan gum, bicarbonate of soda, cinnamon, ginger, allspice and nutmeg. Mix briefly until no dry flour can be seen. Spoon the mixture into the prepared tin. Add the eggs and mashed banana and mix until well combined. Add the flour, xanthan gum, bicarbonate of soda, cinnamon, ginger, allspice and nutmeg. Mix briefly until no dry flour can be seen. Spoon the mixture into the prepared tin. Bake in the oven for 1 hour until golden. Check that the banana bread is cooked by sticking a skewer into the centre – if it comes out clean, then it’s done. Bake in the oven for 1 hour until golden. Check that the banana bread is cooked by sticking a skewer into the centre – if it comes out clean, then it’s done. Allow to cool briefly in the tin, then carefully lift onto a wire rack to cool completely. Slice and enjoy. Allow to cool briefly in the tin, then carefully lift onto a wire rack to cool completely. Slice and enjoy. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Gluten-free banana bread recipe",
"content": "An average of 4.8 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bananabread_74771_16x9.jpg Using super-spotty brown bananas is the key to brilliant banana bread. In this gluten-free recipe, Becky Excell flavours her bake with four types of sweet spice. For this recipe you will need a 900g/2lb loaf tin. 115g/4oz butter, softened115g/4oz light brown sugar2 free-range eggs400–500g/14oz–1lb 2oz ripe bananas (about 5), mashed 250g/9oz gluten-free plain flour¼ tsp xanthan gum1 tsp bicarbonate of soda1½ tsp ground cinnamon¾ tsp ground ginger¾ tsp ground allspice¾ tsp ground nutmeg 115g/4oz butter, softened 115g/4oz light brown sugar 2 free-range eggs 400–500g/14oz–1lb 2oz ripe bananas (about 5), mashed 250g/9oz gluten-free plain flour ¼ tsp xanthan gum 1 tsp bicarbonate of soda 1½ tsp ground cinnamon ¾ tsp ground ginger ¾ tsp ground allspice ¾ tsp ground nutmeg Method Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease a 900g/2lb loaf tin and line with baking paper.Cream together the softened butter and sugar in a large mixing bowl until light and fluffy using a hand-held electric whisk.Add the eggs and mashed banana and mix until well combined. Add the flour, xanthan gum, bicarbonate of soda, cinnamon, ginger, allspice and nutmeg. Mix briefly until no dry flour can be seen. Spoon the mixture into the prepared tin.Bake in the oven for 1 hour until golden. Check that the banana bread is cooked by sticking a skewer into the centre – if it comes out clean, then it’s done. Allow to cool briefly in the tin, then carefully lift onto a wire rack to cool completely. Slice and enjoy. Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease a 900g/2lb loaf tin and line with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease a 900g/2lb loaf tin and line with baking paper. Cream together the softened butter and sugar in a large mixing bowl until light and fluffy using a hand-held electric whisk. Cream together the softened butter and sugar in a large mixing bowl until light and fluffy using a hand-held electric whisk. Add the eggs and mashed banana and mix until well combined. Add the flour, xanthan gum, bicarbonate of soda, cinnamon, ginger, allspice and nutmeg. Mix briefly until no dry flour can be seen. Spoon the mixture into the prepared tin. Add the eggs and mashed banana and mix until well combined. Add the flour, xanthan gum, bicarbonate of soda, cinnamon, ginger, allspice and nutmeg. Mix briefly until no dry flour can be seen. Spoon the mixture into the prepared tin. Bake in the oven for 1 hour until golden. Check that the banana bread is cooked by sticking a skewer into the centre – if it comes out clean, then it’s done. Bake in the oven for 1 hour until golden. Check that the banana bread is cooked by sticking a skewer into the centre – if it comes out clean, then it’s done. Allow to cool briefly in the tin, then carefully lift onto a wire rack to cool completely. Slice and enjoy. Allow to cool briefly in the tin, then carefully lift onto a wire rack to cool completely. Slice and enjoy."
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} | ac1a326a93b794bfcc82a82e97d05fd8dfe4fb5a5136cdedebf46bbf81f2d7c7 | Birthday cake recipe
An average of 3.6 out of 5 stars from 33 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/birthday_cake_63590_16x9.jpg A homemade birthday cake is treat that will be remembered for the love and effort you put in. This easy birthday cake recipe requires less effort than most, but still looks fun and impressive. 225g/8oz unsalted butter, softened, plus extra for greasing225g/8oz caster sugar4 medium free-range eggs at room temperature1 tsp vanilla extract225g/8oz self-raising flour 225g/8oz unsalted butter, softened, plus extra for greasing 225g/8oz caster sugar 4 medium free-range eggs at room temperature 1 tsp vanilla extract 225g/8oz self-raising flour 225g/8oz icing sugar110g/4oz unsalted butter, softened1 tsp vanilla extract1 tbsp milk 225g/8oz icing sugar 110g/4oz unsalted butter, softened 1 tsp vanilla extract 1 tbsp milk assorted biscuits, meringues, sweets, sprinkles and chocolates assorted biscuits, meringues, sweets, sprinkles and chocolates Method Preheat the oven to 180C/160C Fan/Gas 4. Using a piece of kitchen paper, grease 2 x 20cm/8in round cake tins with butter. Line the bottom of the tins with a circle of baking paper.In a large bowl, cream together the butter and sugar using a hand-held electric mixer until the mixture is pale and fluffy. (You can cream the butter and sugar together by hand, but you'll really have to give it some welly.)Beat in the eggs one at a time, mixing until the egg is completely incorporated into the batter before adding the next. Add a tablespoon of flour if the mixture curdles. Mix in the vanilla extract.Fold in the flour using a large metal spoon until no traces of flour are visible. Spoon the mixture into the prepared cake tins, spreading evenly with a spatula. Make a slight dip in the centre with the tip of the spatula if you don't want the cake to be domed in the middle.Bake for 25 minutes, or until the cakes spring back when the centre is pressed gently with a finger.Remove from the oven and take the cakes out of the tins after about 10 minutes. Place the cakes on a wire rack to cool completely.To make the buttercream icing, sift half the icing sugar into a bowl with the softened butter and beat until light and fluffy. Beat in the remaining icing sugar then beat in the vanilla extract and the milk.Place one of the cakes upside down onto a cake board or stand. Using a palette knife or spatula, spread half the icing onto the bottom layer of the cake, then place the second layer on top. Spread the remaining icing on the top of the cake, creating a swirly pattern. Decorate with your choice of sprinkles, biscuits, sweets and chocolates. Preheat the oven to 180C/160C Fan/Gas 4. Using a piece of kitchen paper, grease 2 x 20cm/8in round cake tins with butter. Line the bottom of the tins with a circle of baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Using a piece of kitchen paper, grease 2 x 20cm/8in round cake tins with butter. Line the bottom of the tins with a circle of baking paper. In a large bowl, cream together the butter and sugar using a hand-held electric mixer until the mixture is pale and fluffy. (You can cream the butter and sugar together by hand, but you'll really have to give it some welly.) In a large bowl, cream together the butter and sugar using a hand-held electric mixer until the mixture is pale and fluffy. (You can cream the butter and sugar together by hand, but you'll really have to give it some welly.) Beat in the eggs one at a time, mixing until the egg is completely incorporated into the batter before adding the next. Add a tablespoon of flour if the mixture curdles. Mix in the vanilla extract. Beat in the eggs one at a time, mixing until the egg is completely incorporated into the batter before adding the next. Add a tablespoon of flour if the mixture curdles. Mix in the vanilla extract. Fold in the flour using a large metal spoon until no traces of flour are visible. Fold in the flour using a large metal spoon until no traces of flour are visible. Spoon the mixture into the prepared cake tins, spreading evenly with a spatula. Make a slight dip in the centre with the tip of the spatula if you don't want the cake to be domed in the middle. Spoon the mixture into the prepared cake tins, spreading evenly with a spatula. Make a slight dip in the centre with the tip of the spatula if you don't want the cake to be domed in the middle. Bake for 25 minutes, or until the cakes spring back when the centre is pressed gently with a finger. Bake for 25 minutes, or until the cakes spring back when the centre is pressed gently with a finger. Remove from the oven and take the cakes out of the tins after about 10 minutes. Place the cakes on a wire rack to cool completely. Remove from the oven and take the cakes out of the tins after about 10 minutes. Place the cakes on a wire rack to cool completely. To make the buttercream icing, sift half the icing sugar into a bowl with the softened butter and beat until light and fluffy. Beat in the remaining icing sugar then beat in the vanilla extract and the milk. To make the buttercream icing, sift half the icing sugar into a bowl with the softened butter and beat until light and fluffy. Beat in the remaining icing sugar then beat in the vanilla extract and the milk. Place one of the cakes upside down onto a cake board or stand. Using a palette knife or spatula, spread half the icing onto the bottom layer of the cake, then place the second layer on top. Spread the remaining icing on the top of the cake, creating a swirly pattern. Decorate with your choice of sprinkles, biscuits, sweets and chocolates. Place one of the cakes upside down onto a cake board or stand. Using a palette knife or spatula, spread half the icing onto the bottom layer of the cake, then place the second layer on top. Spread the remaining icing on the top of the cake, creating a swirly pattern. Decorate with your choice of sprinkles, biscuits, sweets and chocolates. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Birthday cake recipe",
"content": "An average of 3.6 out of 5 stars from 33 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/birthday_cake_63590_16x9.jpg A homemade birthday cake is treat that will be remembered for the love and effort you put in. This easy birthday cake recipe requires less effort than most, but still looks fun and impressive. 225g/8oz unsalted butter, softened, plus extra for greasing225g/8oz caster sugar4 medium free-range eggs at room temperature1 tsp vanilla extract225g/8oz self-raising flour 225g/8oz unsalted butter, softened, plus extra for greasing 225g/8oz caster sugar 4 medium free-range eggs at room temperature 1 tsp vanilla extract 225g/8oz self-raising flour 225g/8oz icing sugar110g/4oz unsalted butter, softened1 tsp vanilla extract1 tbsp milk 225g/8oz icing sugar 110g/4oz unsalted butter, softened 1 tsp vanilla extract 1 tbsp milk assorted biscuits, meringues, sweets, sprinkles and chocolates assorted biscuits, meringues, sweets, sprinkles and chocolates Method Preheat the oven to 180C/160C Fan/Gas 4. Using a piece of kitchen paper, grease 2 x 20cm/8in round cake tins with butter. Line the bottom of the tins with a circle of baking paper.In a large bowl, cream together the butter and sugar using a hand-held electric mixer until the mixture is pale and fluffy. (You can cream the butter and sugar together by hand, but you'll really have to give it some welly.)Beat in the eggs one at a time, mixing until the egg is completely incorporated into the batter before adding the next. Add a tablespoon of flour if the mixture curdles. Mix in the vanilla extract.Fold in the flour using a large metal spoon until no traces of flour are visible. Spoon the mixture into the prepared cake tins, spreading evenly with a spatula. Make a slight dip in the centre with the tip of the spatula if you don't want the cake to be domed in the middle.Bake for 25 minutes, or until the cakes spring back when the centre is pressed gently with a finger.Remove from the oven and take the cakes out of the tins after about 10 minutes. Place the cakes on a wire rack to cool completely.To make the buttercream icing, sift half the icing sugar into a bowl with the softened butter and beat until light and fluffy. Beat in the remaining icing sugar then beat in the vanilla extract and the milk.Place one of the cakes upside down onto a cake board or stand. Using a palette knife or spatula, spread half the icing onto the bottom layer of the cake, then place the second layer on top. Spread the remaining icing on the top of the cake, creating a swirly pattern. Decorate with your choice of sprinkles, biscuits, sweets and chocolates. Preheat the oven to 180C/160C Fan/Gas 4. Using a piece of kitchen paper, grease 2 x 20cm/8in round cake tins with butter. Line the bottom of the tins with a circle of baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Using a piece of kitchen paper, grease 2 x 20cm/8in round cake tins with butter. Line the bottom of the tins with a circle of baking paper. In a large bowl, cream together the butter and sugar using a hand-held electric mixer until the mixture is pale and fluffy. (You can cream the butter and sugar together by hand, but you'll really have to give it some welly.) In a large bowl, cream together the butter and sugar using a hand-held electric mixer until the mixture is pale and fluffy. (You can cream the butter and sugar together by hand, but you'll really have to give it some welly.) Beat in the eggs one at a time, mixing until the egg is completely incorporated into the batter before adding the next. Add a tablespoon of flour if the mixture curdles. Mix in the vanilla extract. Beat in the eggs one at a time, mixing until the egg is completely incorporated into the batter before adding the next. Add a tablespoon of flour if the mixture curdles. Mix in the vanilla extract. Fold in the flour using a large metal spoon until no traces of flour are visible. Fold in the flour using a large metal spoon until no traces of flour are visible. Spoon the mixture into the prepared cake tins, spreading evenly with a spatula. Make a slight dip in the centre with the tip of the spatula if you don't want the cake to be domed in the middle. Spoon the mixture into the prepared cake tins, spreading evenly with a spatula. Make a slight dip in the centre with the tip of the spatula if you don't want the cake to be domed in the middle. Bake for 25 minutes, or until the cakes spring back when the centre is pressed gently with a finger. Bake for 25 minutes, or until the cakes spring back when the centre is pressed gently with a finger. Remove from the oven and take the cakes out of the tins after about 10 minutes. Place the cakes on a wire rack to cool completely. Remove from the oven and take the cakes out of the tins after about 10 minutes. Place the cakes on a wire rack to cool completely. To make the buttercream icing, sift half the icing sugar into a bowl with the softened butter and beat until light and fluffy. Beat in the remaining icing sugar then beat in the vanilla extract and the milk. To make the buttercream icing, sift half the icing sugar into a bowl with the softened butter and beat until light and fluffy. Beat in the remaining icing sugar then beat in the vanilla extract and the milk. Place one of the cakes upside down onto a cake board or stand. Using a palette knife or spatula, spread half the icing onto the bottom layer of the cake, then place the second layer on top. Spread the remaining icing on the top of the cake, creating a swirly pattern. Decorate with your choice of sprinkles, biscuits, sweets and chocolates. Place one of the cakes upside down onto a cake board or stand. Using a palette knife or spatula, spread half the icing onto the bottom layer of the cake, then place the second layer on top. Spread the remaining icing on the top of the cake, creating a swirly pattern. Decorate with your choice of sprinkles, biscuits, sweets and chocolates."
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} | 57f2a2fd6d2b78a79c05d735c0b5a20e79937340b53b3e1818748d34ed195fb7 | Easy sponge cake recipe
This easy sponge cake recipe can be jazzed up with whipped cream and seasonal fruit, or with your favourite jam or fruit curd. When making a sponge cake it's really important that your butter is very soft so that you can effectively mix it with the sugar (watch the technique video for tips). Take the time to beat the butter and sugar together very vigorously and thoroughly. You know it's ready when the mixture is fluffy and the colour has become lighter. At this stage there's no risk of overmixing. (For interested parties, what you are trying to achieve is lots of tiny air bubbles coating the sugar crystals. These expand when heated, which, along with the raising agent, is what creates a light fluffy cake.) If the mixture starts to curdle when adding the eggs, stir in a tablespoon of the flour. Sifting the flour makes it easier to incorporate and helps keep the batter airy (for a light and fluffy cake). Once you have folded in the flour, work fairly quickly to get the most from the raising agents in the flour. Self-raising flour contains baking powder which is activated by moisture, so once the dry and wet ingredients are combined you need to get the cake in the oven pretty quickly for the best results. Dropping consistency is when a spoonful of batter drops easily into the bowl when given a gentle shake. If you want the two cake layers to be perfectly even, weigh the batter when dividing it between the tins to make sure you have the same amount in each one. | {
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"title": "Easy sponge cake recipe",
"content": "This easy sponge cake recipe can be jazzed up with whipped cream and seasonal fruit, or with your favourite jam or fruit curd. When making a sponge cake it's really important that your butter is very soft so that you can effectively mix it with the sugar (watch the technique video for tips). Take the time to beat the butter and sugar together very vigorously and thoroughly. You know it's ready when the mixture is fluffy and the colour has become lighter. At this stage there's no risk of overmixing. (For interested parties, what you are trying to achieve is lots of tiny air bubbles coating the sugar crystals. These expand when heated, which, along with the raising agent, is what creates a light fluffy cake.) If the mixture starts to curdle when adding the eggs, stir in a tablespoon of the flour. Sifting the flour makes it easier to incorporate and helps keep the batter airy (for a light and fluffy cake). Once you have folded in the flour, work fairly quickly to get the most from the raising agents in the flour. Self-raising flour contains baking powder which is activated by moisture, so once the dry and wet ingredients are combined you need to get the cake in the oven pretty quickly for the best results. Dropping consistency is when a spoonful of batter drops easily into the bowl when given a gentle shake. If you want the two cake layers to be perfectly even, weigh the batter when dividing it between the tins to make sure you have the same amount in each one."
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} | 10e625fc2a41b2de1a85a2f38c50c4e62637cc878761deabdc1344849efd1005 | Grapefruit drizzle cake recipe
An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/grapefruit_drizzle_cake_39381_16x9.jpg A layer of grapefruit slices and a grapefruity drizzle makes this zingy upside-down cake a wake-up call for the tastebuds. It's easy to whip up for an afternoon tea treat with a difference. 1 grapefruit225g/8oz unsalted butter, softened, plus extra for greasing 225g/8oz caster sugar 4 free-range eggs 225g/8oz self-raising flour 1 tsp vanilla extract 1–2 tbsp milk 1 grapefruit 225g/8oz unsalted butter, softened, plus extra for greasing 225g/8oz caster sugar 4 free-range eggs 225g/8oz self-raising flour 1 tsp vanilla extract 1–2 tbsp milk 1 grapefruit, juice only 50g/1¾oz caster sugar 1 grapefruit, juice only 50g/1¾oz caster sugar Method Preheat the oven to 180C/160C Fan and line a 900g/2lb loaf tin with parchment paper. Wash and dry the grapefruit, then grate the zest with a fine grater and set aside.Slice off the top and bottom of the grapefruit, then use a sharp knife to pare all the skin and pith off the outside of the grapefruit. Slice into 1–½cm rounds and lay the slices along the bottom of the lined tin. Put the butter and caster sugar into a bowl and whisk using an electric whisk until pale and fluffy. Gradually whisk in the eggs one at a time. Fold in the flour, grapefruit zest, vanilla and milk until you have a smooth batter. Pour it into the lined tin on top of the grapefruit slices and smooth out flat with the back of a wooden spoon. Bake for 1 hour until golden-brown and a skewer inserted in the middle comes out clean. Leave to cool for 30 minutes in the tin and then turn out onto a cooling rack, grapefruit side-up. (You may want to slice off the bottom of the cake to create a level base. The trimmings are a chef's perk.)Meanwhile, to make the drizzle, put the grapefruit juice and caster sugar in a small saucepan over a medium heat and simmer for 4 minutes. Brush the syrup over the top of the sponge. Leave to cool completely before serving. Preheat the oven to 180C/160C Fan and line a 900g/2lb loaf tin with parchment paper. Preheat the oven to 180C/160C Fan and line a 900g/2lb loaf tin with parchment paper. Wash and dry the grapefruit, then grate the zest with a fine grater and set aside. Wash and dry the grapefruit, then grate the zest with a fine grater and set aside. Slice off the top and bottom of the grapefruit, then use a sharp knife to pare all the skin and pith off the outside of the grapefruit. Slice into 1–½cm rounds and lay the slices along the bottom of the lined tin. Slice off the top and bottom of the grapefruit, then use a sharp knife to pare all the skin and pith off the outside of the grapefruit. Slice into 1–½cm rounds and lay the slices along the bottom of the lined tin. Put the butter and caster sugar into a bowl and whisk using an electric whisk until pale and fluffy. Gradually whisk in the eggs one at a time. Put the butter and caster sugar into a bowl and whisk using an electric whisk until pale and fluffy. Gradually whisk in the eggs one at a time. Fold in the flour, grapefruit zest, vanilla and milk until you have a smooth batter. Pour it into the lined tin on top of the grapefruit slices and smooth out flat with the back of a wooden spoon. Fold in the flour, grapefruit zest, vanilla and milk until you have a smooth batter. Pour it into the lined tin on top of the grapefruit slices and smooth out flat with the back of a wooden spoon. Bake for 1 hour until golden-brown and a skewer inserted in the middle comes out clean. Leave to cool for 30 minutes in the tin and then turn out onto a cooling rack, grapefruit side-up. (You may want to slice off the bottom of the cake to create a level base. The trimmings are a chef's perk.) Bake for 1 hour until golden-brown and a skewer inserted in the middle comes out clean. Leave to cool for 30 minutes in the tin and then turn out onto a cooling rack, grapefruit side-up. (You may want to slice off the bottom of the cake to create a level base. The trimmings are a chef's perk.) Meanwhile, to make the drizzle, put the grapefruit juice and caster sugar in a small saucepan over a medium heat and simmer for 4 minutes. Meanwhile, to make the drizzle, put the grapefruit juice and caster sugar in a small saucepan over a medium heat and simmer for 4 minutes. Brush the syrup over the top of the sponge. Leave to cool completely before serving. Brush the syrup over the top of the sponge. Leave to cool completely before serving. Recipe tips The shape of your loaf tin, whether it's wide at the bottom or narrow, will change the amount of grapefruit slices you need, and could affect the baking time. Test the cake with a skewer to make sure it's cooked before removing it from the oven. | {
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"content": "An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/grapefruit_drizzle_cake_39381_16x9.jpg A layer of grapefruit slices and a grapefruity drizzle makes this zingy upside-down cake a wake-up call for the tastebuds. It's easy to whip up for an afternoon tea treat with a difference. 1 grapefruit225g/8oz unsalted butter, softened, plus extra for greasing 225g/8oz caster sugar 4 free-range eggs 225g/8oz self-raising flour 1 tsp vanilla extract 1–2 tbsp milk 1 grapefruit 225g/8oz unsalted butter, softened, plus extra for greasing 225g/8oz caster sugar 4 free-range eggs 225g/8oz self-raising flour 1 tsp vanilla extract 1–2 tbsp milk 1 grapefruit, juice only 50g/1¾oz caster sugar 1 grapefruit, juice only 50g/1¾oz caster sugar Method Preheat the oven to 180C/160C Fan and line a 900g/2lb loaf tin with parchment paper. Wash and dry the grapefruit, then grate the zest with a fine grater and set aside.Slice off the top and bottom of the grapefruit, then use a sharp knife to pare all the skin and pith off the outside of the grapefruit. Slice into 1–½cm rounds and lay the slices along the bottom of the lined tin. Put the butter and caster sugar into a bowl and whisk using an electric whisk until pale and fluffy. Gradually whisk in the eggs one at a time. Fold in the flour, grapefruit zest, vanilla and milk until you have a smooth batter. Pour it into the lined tin on top of the grapefruit slices and smooth out flat with the back of a wooden spoon. Bake for 1 hour until golden-brown and a skewer inserted in the middle comes out clean. Leave to cool for 30 minutes in the tin and then turn out onto a cooling rack, grapefruit side-up. (You may want to slice off the bottom of the cake to create a level base. The trimmings are a chef's perk.)Meanwhile, to make the drizzle, put the grapefruit juice and caster sugar in a small saucepan over a medium heat and simmer for 4 minutes. Brush the syrup over the top of the sponge. Leave to cool completely before serving. Preheat the oven to 180C/160C Fan and line a 900g/2lb loaf tin with parchment paper. Preheat the oven to 180C/160C Fan and line a 900g/2lb loaf tin with parchment paper. Wash and dry the grapefruit, then grate the zest with a fine grater and set aside. Wash and dry the grapefruit, then grate the zest with a fine grater and set aside. Slice off the top and bottom of the grapefruit, then use a sharp knife to pare all the skin and pith off the outside of the grapefruit. Slice into 1–½cm rounds and lay the slices along the bottom of the lined tin. Slice off the top and bottom of the grapefruit, then use a sharp knife to pare all the skin and pith off the outside of the grapefruit. Slice into 1–½cm rounds and lay the slices along the bottom of the lined tin. Put the butter and caster sugar into a bowl and whisk using an electric whisk until pale and fluffy. Gradually whisk in the eggs one at a time. Put the butter and caster sugar into a bowl and whisk using an electric whisk until pale and fluffy. Gradually whisk in the eggs one at a time. Fold in the flour, grapefruit zest, vanilla and milk until you have a smooth batter. Pour it into the lined tin on top of the grapefruit slices and smooth out flat with the back of a wooden spoon. Fold in the flour, grapefruit zest, vanilla and milk until you have a smooth batter. Pour it into the lined tin on top of the grapefruit slices and smooth out flat with the back of a wooden spoon. Bake for 1 hour until golden-brown and a skewer inserted in the middle comes out clean. Leave to cool for 30 minutes in the tin and then turn out onto a cooling rack, grapefruit side-up. (You may want to slice off the bottom of the cake to create a level base. The trimmings are a chef's perk.) Bake for 1 hour until golden-brown and a skewer inserted in the middle comes out clean. Leave to cool for 30 minutes in the tin and then turn out onto a cooling rack, grapefruit side-up. (You may want to slice off the bottom of the cake to create a level base. The trimmings are a chef's perk.) Meanwhile, to make the drizzle, put the grapefruit juice and caster sugar in a small saucepan over a medium heat and simmer for 4 minutes. Meanwhile, to make the drizzle, put the grapefruit juice and caster sugar in a small saucepan over a medium heat and simmer for 4 minutes. Brush the syrup over the top of the sponge. Leave to cool completely before serving. Brush the syrup over the top of the sponge. Leave to cool completely before serving. Recipe tips The shape of your loaf tin, whether it's wide at the bottom or narrow, will change the amount of grapefruit slices you need, and could affect the baking time. Test the cake with a skewer to make sure it's cooked before removing it from the oven."
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"$oid": "68bacf75eb3bdbfd0cc00568"
} | 179e67d09a4179ba1ed71294d2b7f07df3f0a0e12edbd01dc3e710edd78b5f82 | Easy iced biscuits recipe
An average of 4.1 out of 5 stars from 119 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/icedbiscuits_3054_16x9.jpg Keep the kids entertained with this easy iced biscuit recipe. Let their imagination run wild with the icing, sprinkles and decorations! 100g/3½oz unsalted butter, softened at room temperature100g/3½oz caster sugar1 medium free-range egg, lightly beaten1 tsp vanilla extract275g/10oz plain flour 100g/3½oz unsalted butter, softened at room temperature 100g/3½oz caster sugar 1 medium free-range egg, lightly beaten 1 tsp vanilla extract 275g/10oz plain flour 200g/7oz icing sugar3-4 tbsp water2-3 drops food colourings 200g/7oz icing sugar 3-4 tbsp water 2-3 drops food colourings Method Preheat the oven to 190C/170C Fan/Gas 5. Line a baking tray with greaseproof paper.Cream the butter and sugar together in a bowl until combined. Beat in the egg and vanilla extract, a little at a time, until well combined. Beat in the egg and vanilla extract, a little at a time, until well combined, then stir in the flour and bring together to form a dough. Roll the dough out on a lightly floured work surface to a thickness of 1cm/½in. Using biscuit cutters, cut biscuits out of the dough and carefully place onto the baking tray.Bake for 8-10 minutes, or until pale golden-brown. Set aside to firm up for 2 minutes, then transfer to cool on a wire rack.For the icing, sift the icing sugar into a large mixing bowl and stir in enough water to create a smooth mixture. Stir in the food colouring.Carefully spread the icing onto the biscuits using a knife and set aside until the icing hardens. Preheat the oven to 190C/170C Fan/Gas 5. Line a baking tray with greaseproof paper. Preheat the oven to 190C/170C Fan/Gas 5. Line a baking tray with greaseproof paper. Cream the butter and sugar together in a bowl until combined. Beat in the egg and vanilla extract, a little at a time, until well combined. Beat in the egg and vanilla extract, a little at a time, until well combined, then stir in the flour and bring together to form a dough. Cream the butter and sugar together in a bowl until combined. Beat in the egg and vanilla extract, a little at a time, until well combined. Beat in the egg and vanilla extract, a little at a time, until well combined, then stir in the flour and bring together to form a dough. Roll the dough out on a lightly floured work surface to a thickness of 1cm/½in. Using biscuit cutters, cut biscuits out of the dough and carefully place onto the baking tray. Roll the dough out on a lightly floured work surface to a thickness of 1cm/½in. Using biscuit cutters, cut biscuits out of the dough and carefully place onto the baking tray. Bake for 8-10 minutes, or until pale golden-brown. Set aside to firm up for 2 minutes, then transfer to cool on a wire rack. Bake for 8-10 minutes, or until pale golden-brown. Set aside to firm up for 2 minutes, then transfer to cool on a wire rack. For the icing, sift the icing sugar into a large mixing bowl and stir in enough water to create a smooth mixture. Stir in the food colouring. For the icing, sift the icing sugar into a large mixing bowl and stir in enough water to create a smooth mixture. Stir in the food colouring. Carefully spread the icing onto the biscuits using a knife and set aside until the icing hardens. Carefully spread the icing onto the biscuits using a knife and set aside until the icing hardens. | {
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"title": "Easy iced biscuits recipe",
"content": "An average of 4.1 out of 5 stars from 119 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/icedbiscuits_3054_16x9.jpg Keep the kids entertained with this easy iced biscuit recipe. Let their imagination run wild with the icing, sprinkles and decorations! 100g/3½oz unsalted butter, softened at room temperature100g/3½oz caster sugar1 medium free-range egg, lightly beaten1 tsp vanilla extract275g/10oz plain flour 100g/3½oz unsalted butter, softened at room temperature 100g/3½oz caster sugar 1 medium free-range egg, lightly beaten 1 tsp vanilla extract 275g/10oz plain flour 200g/7oz icing sugar3-4 tbsp water2-3 drops food colourings 200g/7oz icing sugar 3-4 tbsp water 2-3 drops food colourings Method Preheat the oven to 190C/170C Fan/Gas 5. Line a baking tray with greaseproof paper.Cream the butter and sugar together in a bowl until combined. Beat in the egg and vanilla extract, a little at a time, until well combined. Beat in the egg and vanilla extract, a little at a time, until well combined, then stir in the flour and bring together to form a dough. Roll the dough out on a lightly floured work surface to a thickness of 1cm/½in. Using biscuit cutters, cut biscuits out of the dough and carefully place onto the baking tray.Bake for 8-10 minutes, or until pale golden-brown. Set aside to firm up for 2 minutes, then transfer to cool on a wire rack.For the icing, sift the icing sugar into a large mixing bowl and stir in enough water to create a smooth mixture. Stir in the food colouring.Carefully spread the icing onto the biscuits using a knife and set aside until the icing hardens. Preheat the oven to 190C/170C Fan/Gas 5. Line a baking tray with greaseproof paper. Preheat the oven to 190C/170C Fan/Gas 5. Line a baking tray with greaseproof paper. Cream the butter and sugar together in a bowl until combined. Beat in the egg and vanilla extract, a little at a time, until well combined. Beat in the egg and vanilla extract, a little at a time, until well combined, then stir in the flour and bring together to form a dough. Cream the butter and sugar together in a bowl until combined. Beat in the egg and vanilla extract, a little at a time, until well combined. Beat in the egg and vanilla extract, a little at a time, until well combined, then stir in the flour and bring together to form a dough. Roll the dough out on a lightly floured work surface to a thickness of 1cm/½in. Using biscuit cutters, cut biscuits out of the dough and carefully place onto the baking tray. Roll the dough out on a lightly floured work surface to a thickness of 1cm/½in. Using biscuit cutters, cut biscuits out of the dough and carefully place onto the baking tray. Bake for 8-10 minutes, or until pale golden-brown. Set aside to firm up for 2 minutes, then transfer to cool on a wire rack. Bake for 8-10 minutes, or until pale golden-brown. Set aside to firm up for 2 minutes, then transfer to cool on a wire rack. For the icing, sift the icing sugar into a large mixing bowl and stir in enough water to create a smooth mixture. Stir in the food colouring. For the icing, sift the icing sugar into a large mixing bowl and stir in enough water to create a smooth mixture. Stir in the food colouring. Carefully spread the icing onto the biscuits using a knife and set aside until the icing hardens. Carefully spread the icing onto the biscuits using a knife and set aside until the icing hardens."
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