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} | 26fb598c1ebdb4e7d38fe656930f32e87e0289ac57be4e9d3f8e950f8fce06a9 | Ghost cake recipe
An average of 4.5 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ghost_cake_56500_16x9.jpg This spooktacular ghost cake is surprisingly simple to make, just whip up some Victoria sponges and get creative with fondant. The perfect showstopper for a Halloween party. To make a dome shape for the ghost’s head you will need a hemisphere cake tin or rounded oven-proof bowl that is 18cm/7in or less in diameter. If using a bowl, place it inside a regular cake tin or on a baking tray to make it more sturdy in the oven. 450g/1lb butter or margarine, softened at room temperature450g /1lb caster sugar8 medium free-range eggs4 tsp vanilla extract450g/1lb self-raising flourmilk, to loosen 450g/1lb butter or margarine, softened at room temperature 450g /1lb caster sugar 8 medium free-range eggs 4 tsp vanilla extract 450g/1lb self-raising flour milk, to loosen 280g/10oz butter, softened560g/1lb 4oz icing sugar2-4 tbsp milk 280g/10oz butter, softened 560g/1lb 4oz icing sugar 2-4 tbsp milk 1.2kg/2lb 12oz white fondant icingapricot jam, sievedblack fondant icing 1.2kg/2lb 12oz white fondant icing apricot jam, sieved black fondant icing Method Preheat the oven to 180C/160C Fan/Gas 4. Grease and flour the hemisphere cake tin or bowl. Grease 3 x 18cm/7in cake tins and line with baking paper. Cream the butter and the sugar together in a large bowl until pale and fluffy. Gradually beat in the eggs and stir in the vanilla extract. Fold in the flour, adding a little extra milk if necessary, to create a batter with a soft dropping consistency. Divide the mixture between the cake tins and gently spread with a spatula. Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean. Remove from the oven and set aside for 5 minutes, then remove from the tins and peel off the paper. Place onto a wire rack and leave to cool.Meanwhile for the buttercream, beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth. Add the remaining icing sugar and 2 tablespoons of the milk and beat the mixture until creamy and smooth. Beat in more milk, if necessary, to loosen the mixture.When the sponges have cooled assemble the cake. Place one of the regular sponges on a round cake board and spoon buttercream on top, top with another sponge and continue with layers of buttercream and the remaining sponges, finishing with the hemisphere sponge. Then carefully smooth the remaining buttercream over the whole cake (the white fondant will be draped over the cake so the buttercream does not have to look perfect!). Roll the white fondant into a large circle that is wide enough to drape over the whole cake. Place the white fondant over the cake, making sure it covers the cake evenly. Then press down on the fondant to hold it in place. Use the black fondant to make eyes and a mouth and stick them on the cake with a little apricot jam. Preheat the oven to 180C/160C Fan/Gas 4. Grease and flour the hemisphere cake tin or bowl. Grease 3 x 18cm/7in cake tins and line with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease and flour the hemisphere cake tin or bowl. Grease 3 x 18cm/7in cake tins and line with baking paper. Cream the butter and the sugar together in a large bowl until pale and fluffy. Gradually beat in the eggs and stir in the vanilla extract. Cream the butter and the sugar together in a large bowl until pale and fluffy. Gradually beat in the eggs and stir in the vanilla extract. Fold in the flour, adding a little extra milk if necessary, to create a batter with a soft dropping consistency. Divide the mixture between the cake tins and gently spread with a spatula. Fold in the flour, adding a little extra milk if necessary, to create a batter with a soft dropping consistency. Divide the mixture between the cake tins and gently spread with a spatula. Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean. Remove from the oven and set aside for 5 minutes, then remove from the tins and peel off the paper. Place onto a wire rack and leave to cool. Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean. Remove from the oven and set aside for 5 minutes, then remove from the tins and peel off the paper. Place onto a wire rack and leave to cool. Meanwhile for the buttercream, beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth. Add the remaining icing sugar and 2 tablespoons of the milk and beat the mixture until creamy and smooth. Beat in more milk, if necessary, to loosen the mixture. Meanwhile for the buttercream, beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth. Add the remaining icing sugar and 2 tablespoons of the milk and beat the mixture until creamy and smooth. Beat in more milk, if necessary, to loosen the mixture. When the sponges have cooled assemble the cake. Place one of the regular sponges on a round cake board and spoon buttercream on top, top with another sponge and continue with layers of buttercream and the remaining sponges, finishing with the hemisphere sponge. Then carefully smooth the remaining buttercream over the whole cake (the white fondant will be draped over the cake so the buttercream does not have to look perfect!). When the sponges have cooled assemble the cake. Place one of the regular sponges on a round cake board and spoon buttercream on top, top with another sponge and continue with layers of buttercream and the remaining sponges, finishing with the hemisphere sponge. Then carefully smooth the remaining buttercream over the whole cake (the white fondant will be draped over the cake so the buttercream does not have to look perfect!). Roll the white fondant into a large circle that is wide enough to drape over the whole cake. Place the white fondant over the cake, making sure it covers the cake evenly. Then press down on the fondant to hold it in place. Roll the white fondant into a large circle that is wide enough to drape over the whole cake. Place the white fondant over the cake, making sure it covers the cake evenly. Then press down on the fondant to hold it in place. Use the black fondant to make eyes and a mouth and stick them on the cake with a little apricot jam. Use the black fondant to make eyes and a mouth and stick them on the cake with a little apricot jam. | {
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"title": "Ghost cake recipe",
"content": "An average of 4.5 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ghost_cake_56500_16x9.jpg This spooktacular ghost cake is surprisingly simple to make, just whip up some Victoria sponges and get creative with fondant. The perfect showstopper for a Halloween party. To make a dome shape for the ghost’s head you will need a hemisphere cake tin or rounded oven-proof bowl that is 18cm/7in or less in diameter. If using a bowl, place it inside a regular cake tin or on a baking tray to make it more sturdy in the oven. 450g/1lb butter or margarine, softened at room temperature450g /1lb caster sugar8 medium free-range eggs4 tsp vanilla extract450g/1lb self-raising flourmilk, to loosen 450g/1lb butter or margarine, softened at room temperature 450g /1lb caster sugar 8 medium free-range eggs 4 tsp vanilla extract 450g/1lb self-raising flour milk, to loosen 280g/10oz butter, softened560g/1lb 4oz icing sugar2-4 tbsp milk 280g/10oz butter, softened 560g/1lb 4oz icing sugar 2-4 tbsp milk 1.2kg/2lb 12oz white fondant icingapricot jam, sievedblack fondant icing 1.2kg/2lb 12oz white fondant icing apricot jam, sieved black fondant icing Method Preheat the oven to 180C/160C Fan/Gas 4. Grease and flour the hemisphere cake tin or bowl. Grease 3 x 18cm/7in cake tins and line with baking paper. Cream the butter and the sugar together in a large bowl until pale and fluffy. Gradually beat in the eggs and stir in the vanilla extract. Fold in the flour, adding a little extra milk if necessary, to create a batter with a soft dropping consistency. Divide the mixture between the cake tins and gently spread with a spatula. Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean. Remove from the oven and set aside for 5 minutes, then remove from the tins and peel off the paper. Place onto a wire rack and leave to cool.Meanwhile for the buttercream, beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth. Add the remaining icing sugar and 2 tablespoons of the milk and beat the mixture until creamy and smooth. Beat in more milk, if necessary, to loosen the mixture.When the sponges have cooled assemble the cake. Place one of the regular sponges on a round cake board and spoon buttercream on top, top with another sponge and continue with layers of buttercream and the remaining sponges, finishing with the hemisphere sponge. Then carefully smooth the remaining buttercream over the whole cake (the white fondant will be draped over the cake so the buttercream does not have to look perfect!). Roll the white fondant into a large circle that is wide enough to drape over the whole cake. Place the white fondant over the cake, making sure it covers the cake evenly. Then press down on the fondant to hold it in place. Use the black fondant to make eyes and a mouth and stick them on the cake with a little apricot jam. Preheat the oven to 180C/160C Fan/Gas 4. Grease and flour the hemisphere cake tin or bowl. Grease 3 x 18cm/7in cake tins and line with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease and flour the hemisphere cake tin or bowl. Grease 3 x 18cm/7in cake tins and line with baking paper. Cream the butter and the sugar together in a large bowl until pale and fluffy. Gradually beat in the eggs and stir in the vanilla extract. Cream the butter and the sugar together in a large bowl until pale and fluffy. Gradually beat in the eggs and stir in the vanilla extract. Fold in the flour, adding a little extra milk if necessary, to create a batter with a soft dropping consistency. Divide the mixture between the cake tins and gently spread with a spatula. Fold in the flour, adding a little extra milk if necessary, to create a batter with a soft dropping consistency. Divide the mixture between the cake tins and gently spread with a spatula. Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean. Remove from the oven and set aside for 5 minutes, then remove from the tins and peel off the paper. Place onto a wire rack and leave to cool. Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean. Remove from the oven and set aside for 5 minutes, then remove from the tins and peel off the paper. Place onto a wire rack and leave to cool. Meanwhile for the buttercream, beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth. Add the remaining icing sugar and 2 tablespoons of the milk and beat the mixture until creamy and smooth. Beat in more milk, if necessary, to loosen the mixture. Meanwhile for the buttercream, beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth. Add the remaining icing sugar and 2 tablespoons of the milk and beat the mixture until creamy and smooth. Beat in more milk, if necessary, to loosen the mixture. When the sponges have cooled assemble the cake. Place one of the regular sponges on a round cake board and spoon buttercream on top, top with another sponge and continue with layers of buttercream and the remaining sponges, finishing with the hemisphere sponge. Then carefully smooth the remaining buttercream over the whole cake (the white fondant will be draped over the cake so the buttercream does not have to look perfect!). When the sponges have cooled assemble the cake. Place one of the regular sponges on a round cake board and spoon buttercream on top, top with another sponge and continue with layers of buttercream and the remaining sponges, finishing with the hemisphere sponge. Then carefully smooth the remaining buttercream over the whole cake (the white fondant will be draped over the cake so the buttercream does not have to look perfect!). Roll the white fondant into a large circle that is wide enough to drape over the whole cake. Place the white fondant over the cake, making sure it covers the cake evenly. Then press down on the fondant to hold it in place. Roll the white fondant into a large circle that is wide enough to drape over the whole cake. Place the white fondant over the cake, making sure it covers the cake evenly. Then press down on the fondant to hold it in place. Use the black fondant to make eyes and a mouth and stick them on the cake with a little apricot jam. Use the black fondant to make eyes and a mouth and stick them on the cake with a little apricot jam."
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} | 7f30cb32a45269010b02062c7aa4875f53cc40a129c8fd66d67038fda64e2c6e | Easy vanilla cupcakes recipe
An average of 4.2 out of 5 stars from 36 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/easy_vanilla_cupcakes_78448_16x9.jpg This is the easy vanilla cupcake recipe we turn to for bake sales and school functions. It’s quick and easy and fairly foolproof. Get creative with the sprinkles or add a few drops of food colouring to brighten them up. Need more? Use our cake calculator to customise the recipe! 200g/7oz unsalted butter, softened200g/7oz caster sugar3 free-range eggs200g/7oz self-raising flour1 tsp vanilla extract2 tbsp milk 200g/7oz unsalted butter, softened 200g/7oz caster sugar 3 free-range eggs 200g/7oz self-raising flour 1 tsp vanilla extract 2 tbsp milk 250g/9oz icing sugar125g/4½oz unsalted butter, softened1½ tsp vanilla extract1½ tbsp milk 250g/9oz icing sugar 125g/4½oz unsalted butter, softened 1½ tsp vanilla extract 1½ tbsp milk Method Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole cupcake tin with 12 paper cases.In a large bowl, cream together the butter and sugar using an electric mixer until the mixture is pale and fluffy. 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 and fold in the flour using a large metal spoon until no traces of flour are visible. Gently stir in the milk to loosen the mixture.Spoon the mixture equally between the cases, about 55g/2oz each. 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 tin after about 5 minutes. Place them 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 milk.Using a palette knife or spatula, spread about a tablespoon of icing onto each cake. This buttercream makes enough for a modest swirl if you want to use a piping bag. Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole cupcake tin with 12 paper cases. Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole cupcake tin with 12 paper cases. In a large bowl, cream together the butter and sugar using an electric mixer until the mixture is pale and fluffy. 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. In a large bowl, cream together the butter and sugar using an electric mixer until the mixture is pale and fluffy. 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 and fold in the flour using a large metal spoon until no traces of flour are visible. Gently stir in the milk to loosen the mixture. Mix in the vanilla extract and fold in the flour using a large metal spoon until no traces of flour are visible. Gently stir in the milk to loosen the mixture. Spoon the mixture equally between the cases, about 55g/2oz each. Bake for 25 minutes, or until the cakes spring back when the centre is pressed gently with a finger. Spoon the mixture equally between the cases, about 55g/2oz each. 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 tin after about 5 minutes. Place them on a wire rack to cool completely. Remove from the oven and take the cakes out of the tin after about 5 minutes. Place them 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 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 milk. Using a palette knife or spatula, spread about a tablespoon of icing onto each cake. This buttercream makes enough for a modest swirl if you want to use a piping bag. Using a palette knife or spatula, spread about a tablespoon of icing onto each cake. This buttercream makes enough for a modest swirl if you want to use a piping bag. Recipe tips These cupcakes freeze brilliantly, uniced, for up to three months. Just make sure they're well wrapped up. Change things up with orange, lemon or vanilla buttercream icing for a different flavour and look. | {
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"title": "Easy vanilla cupcakes recipe",
"content": "An average of 4.2 out of 5 stars from 36 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/easy_vanilla_cupcakes_78448_16x9.jpg This is the easy vanilla cupcake recipe we turn to for bake sales and school functions. It’s quick and easy and fairly foolproof. Get creative with the sprinkles or add a few drops of food colouring to brighten them up. Need more? Use our cake calculator to customise the recipe! 200g/7oz unsalted butter, softened200g/7oz caster sugar3 free-range eggs200g/7oz self-raising flour1 tsp vanilla extract2 tbsp milk 200g/7oz unsalted butter, softened 200g/7oz caster sugar 3 free-range eggs 200g/7oz self-raising flour 1 tsp vanilla extract 2 tbsp milk 250g/9oz icing sugar125g/4½oz unsalted butter, softened1½ tsp vanilla extract1½ tbsp milk 250g/9oz icing sugar 125g/4½oz unsalted butter, softened 1½ tsp vanilla extract 1½ tbsp milk Method Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole cupcake tin with 12 paper cases.In a large bowl, cream together the butter and sugar using an electric mixer until the mixture is pale and fluffy. 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 and fold in the flour using a large metal spoon until no traces of flour are visible. Gently stir in the milk to loosen the mixture.Spoon the mixture equally between the cases, about 55g/2oz each. 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 tin after about 5 minutes. Place them 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 milk.Using a palette knife or spatula, spread about a tablespoon of icing onto each cake. This buttercream makes enough for a modest swirl if you want to use a piping bag. Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole cupcake tin with 12 paper cases. Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole cupcake tin with 12 paper cases. In a large bowl, cream together the butter and sugar using an electric mixer until the mixture is pale and fluffy. 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. In a large bowl, cream together the butter and sugar using an electric mixer until the mixture is pale and fluffy. 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 and fold in the flour using a large metal spoon until no traces of flour are visible. Gently stir in the milk to loosen the mixture. Mix in the vanilla extract and fold in the flour using a large metal spoon until no traces of flour are visible. Gently stir in the milk to loosen the mixture. Spoon the mixture equally between the cases, about 55g/2oz each. Bake for 25 minutes, or until the cakes spring back when the centre is pressed gently with a finger. Spoon the mixture equally between the cases, about 55g/2oz each. 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 tin after about 5 minutes. Place them on a wire rack to cool completely. Remove from the oven and take the cakes out of the tin after about 5 minutes. Place them 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 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 milk. Using a palette knife or spatula, spread about a tablespoon of icing onto each cake. This buttercream makes enough for a modest swirl if you want to use a piping bag. Using a palette knife or spatula, spread about a tablespoon of icing onto each cake. This buttercream makes enough for a modest swirl if you want to use a piping bag. Recipe tips These cupcakes freeze brilliantly, uniced, for up to three months. Just make sure they're well wrapped up. Change things up with orange, lemon or vanilla buttercream icing for a different flavour and look."
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} | 25a45190cf12c680ce3bc90699d202a9ef270cbcbeb4a1b7bea0566319c5b6f2 | Brandy butter recipe
An average of 2.4 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/brandybutter_2535_16x9.jpg Try this easy recipe for traditional brandy butter; perfect for slathering over mince pies or Christmas pudding. 125g/4oz unsalted butter, softened125g/4oz icing sugar2 tbsp boiling water (optional, see recipe tips)2–3 tbsp brandy, to taste 125g/4oz unsalted butter, softened 125g/4oz icing sugar 2 tbsp boiling water (optional, see recipe tips) 2–3 tbsp brandy, to taste Method Using an electric whisk, cream together the butter and icing sugar until light and fluffy.A tablespoon at a time, beat in the boiling water (if using) and brandy, beating between each addition until smooth, well combined and flavoured to your liking.Chill until needed and serve with mince pies or Christmas pudding. Using an electric whisk, cream together the butter and icing sugar until light and fluffy. Using an electric whisk, cream together the butter and icing sugar until light and fluffy. A tablespoon at a time, beat in the boiling water (if using) and brandy, beating between each addition until smooth, well combined and flavoured to your liking. A tablespoon at a time, beat in the boiling water (if using) and brandy, beating between each addition until smooth, well combined and flavoured to your liking. Chill until needed and serve with mince pies or Christmas pudding. Chill until needed and serve with mince pies or Christmas pudding. Recipe tips Adding hot water results in a milder brandy butter and helps soften the butter if yours wasn't quite soft enough to easily incorporate with the sugar (however, it is best to use well softened butter). If you like yours with a good kick of brandy leave out the water. For extra flavour, add a little vanilla extract or orange zest after step 1. You can use caster sugar instead of icing sugar, if you wish, but the texture won't be quite as smooth. | {
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"title": "Brandy butter recipe",
"content": "An average of 2.4 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/brandybutter_2535_16x9.jpg Try this easy recipe for traditional brandy butter; perfect for slathering over mince pies or Christmas pudding. 125g/4oz unsalted butter, softened125g/4oz icing sugar2 tbsp boiling water (optional, see recipe tips)2–3 tbsp brandy, to taste 125g/4oz unsalted butter, softened 125g/4oz icing sugar 2 tbsp boiling water (optional, see recipe tips) 2–3 tbsp brandy, to taste Method Using an electric whisk, cream together the butter and icing sugar until light and fluffy.A tablespoon at a time, beat in the boiling water (if using) and brandy, beating between each addition until smooth, well combined and flavoured to your liking.Chill until needed and serve with mince pies or Christmas pudding. Using an electric whisk, cream together the butter and icing sugar until light and fluffy. Using an electric whisk, cream together the butter and icing sugar until light and fluffy. A tablespoon at a time, beat in the boiling water (if using) and brandy, beating between each addition until smooth, well combined and flavoured to your liking. A tablespoon at a time, beat in the boiling water (if using) and brandy, beating between each addition until smooth, well combined and flavoured to your liking. Chill until needed and serve with mince pies or Christmas pudding. Chill until needed and serve with mince pies or Christmas pudding. Recipe tips Adding hot water results in a milder brandy butter and helps soften the butter if yours wasn't quite soft enough to easily incorporate with the sugar (however, it is best to use well softened butter). If you like yours with a good kick of brandy leave out the water. For extra flavour, add a little vanilla extract or orange zest after step 1. You can use caster sugar instead of icing sugar, if you wish, but the texture won't be quite as smooth."
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} | 194382419aca9890bec94ad6c5b92f99f83f9c84936ea0d6b4f1ad8c4a58a473 | How to make a soufflé recipe
Brush the insides of four ramekins with butter. Add a small amount of sugar to each and turn them to coat the sides and bottom, shaking out any excess. Set aside to chill in the fridge.Use a fine grater to zest the lemons – grate the yellow outer skin, but be careful not to grate the white pith underneath (the pith will make the soufflés bitter). Cut the lemons in half and squeeze the juice. Add the zest to the juice and put to one side.Separate the eggs – crack each egg in half and tip the contents between the two shells, allowing the whites to slide through into the bowl beneath while the yolks stay in the shells. Put four egg whites into a large bowl and two of the yolks into a separate small bowl (the left-over egg yolks can be saved for scrambled eggs or custard). Add 6 tablespoons of sugar to the small bowl with the egg yolks.Preheat the oven to 180°C (160°C fan assisted)/350F/Gas 4. Put the baking tray into the middle of the oven.Put the cream, flour and cornflour into a medium-sized bowl and whisk to a smooth paste.Warm the milk in a large saucepan over a medium heat until just boiling. Remove from the heat. Mix the hot milk into the cream, flour and cornflour mixture with the whisk – add a little to start with and mix well until the mixture is smooth like really thick cream. Press any lumps to the side to break them up. Then add the rest of the milk. Pour the mixture back into the saucepan and put it over a gentle heat. Beat vigorously with a hand whisk until it’s thickened. It’s important to keep whisking all the time so that the mixture doesn’t stick. When you feel it thickening, remove the pan from the heat and whisk in the lemon juice and zest a little at a time. The heat of the pan will continue to cook the mixture. Use a wooden spoon to beat the egg yolks and caster sugar together in the small bowl. Beat them into a thick paste. Add this paste to the mixture in the saucepan and mix well until smooth. Put the saucepan back on the hob to thicken again. Whisk until it begins to bubble and then take if off the heat – the mixture should look like custard. Put it to one side to cool before adding the egg whites.Whisk the egg whites in a large bowl using a hand whisk or electric hand mixer. Before you start, make sure the bowl and whisk are completely clean and grease-free, and make sure there’s no yolk with the egg whites or they won’t whip to full volume. Whisk until soft peaks begin to form – the egg whites should look like clouds. When the mixture in the saucepan has cooled you can add the egg whites. Check the temperature of the mixture before you add the egg whites – it should be body temperature or cooler. Add one large spoonful of the egg whites and beat well with the whisk to make the mixture less stiff. Now use a large metal spoon or spatula to very gently fold in the remaining egg whites. Use the spoon to go round the outside and cut through the middle – the aim is to fold in the air bubbles slowly, without breaking them up. Continue until it’s a pale yellow mixture with no streaks of egg white.Fill the ramekins to the brim with the mixture and level off with a spatula or palette knife. Run a thumb nail around the inside rim of the ramekins (this helps the soufflés rise evenly without catching on the sides). Place the ramekins on the baking tray in the middle of the oven for about 14 minutes until risen and turning golden. Don’t open the oven during cooking. Time and watch the soufflés carefully – take them out as soon as they’ve risen and are starting to go golden. If you’re using smaller ramekins you’ll need to reduce the cooking time by a few minutes (5 or 6 smaller soufflés will need about 10 minutes).Dust with icing sugar and serve immediately. Brush the insides of four ramekins with butter. Add a small amount of sugar to each and turn them to coat the sides and bottom, shaking out any excess. Set aside to chill in the fridge. Brush the insides of four ramekins with butter. Add a small amount of sugar to each and turn them to coat the sides and bottom, shaking out any excess. Set aside to chill in the fridge. Use a fine grater to zest the lemons – grate the yellow outer skin, but be careful not to grate the white pith underneath (the pith will make the soufflés bitter). Cut the lemons in half and squeeze the juice. Add the zest to the juice and put to one side. Use a fine grater to zest the lemons – grate the yellow outer skin, but be careful not to grate the white pith underneath (the pith will make the soufflés bitter). Cut the lemons in half and squeeze the juice. Add the zest to the juice and put to one side. Separate the eggs – crack each egg in half and tip the contents between the two shells, allowing the whites to slide through into the bowl beneath while the yolks stay in the shells. Separate the eggs – crack each egg in half and tip the contents between the two shells, allowing the whites to slide through into the bowl beneath while the yolks stay in the shells. Put four egg whites into a large bowl and two of the yolks into a separate small bowl (the left-over egg yolks can be saved for scrambled eggs or custard). Add 6 tablespoons of sugar to the small bowl with the egg yolks. Put four egg whites into a large bowl and two of the yolks into a separate small bowl (the left-over egg yolks can be saved for scrambled eggs or custard). Add 6 tablespoons of sugar to the small bowl with the egg yolks. Preheat the oven to 180°C (160°C fan assisted)/350F/Gas 4. Put the baking tray into the middle of the oven. Preheat the oven to 180°C (160°C fan assisted)/350F/Gas 4. Put the baking tray into the middle of the oven. Put the cream, flour and cornflour into a medium-sized bowl and whisk to a smooth paste. Put the cream, flour and cornflour into a medium-sized bowl and whisk to a smooth paste. Warm the milk in a large saucepan over a medium heat until just boiling. Remove from the heat. Warm the milk in a large saucepan over a medium heat until just boiling. Remove from the heat. Mix the hot milk into the cream, flour and cornflour mixture with the whisk – add a little to start with and mix well until the mixture is smooth like really thick cream. Press any lumps to the side to break them up. Then add the rest of the milk. Mix the hot milk into the cream, flour and cornflour mixture with the whisk – add a little to start with and mix well until the mixture is smooth like really thick cream. Press any lumps to the side to break them up. Then add the rest of the milk. Pour the mixture back into the saucepan and put it over a gentle heat. Beat vigorously with a hand whisk until it’s thickened. It’s important to keep whisking all the time so that the mixture doesn’t stick. Pour the mixture back into the saucepan and put it over a gentle heat. Beat vigorously with a hand whisk until it’s thickened. It’s important to keep whisking all the time so that the mixture doesn’t stick. When you feel it thickening, remove the pan from the heat and whisk in the lemon juice and zest a little at a time. The heat of the pan will continue to cook the mixture. When you feel it thickening, remove the pan from the heat and whisk in the lemon juice and zest a little at a time. The heat of the pan will continue to cook the mixture. Use a wooden spoon to beat the egg yolks and caster sugar together in the small bowl. Beat them into a thick paste. Use a wooden spoon to beat the egg yolks and caster sugar together in the small bowl. Beat them into a thick paste. Add this paste to the mixture in the saucepan and mix well until smooth. Put the saucepan back on the hob to thicken again. Whisk until it begins to bubble and then take if off the heat – the mixture should look like custard. Put it to one side to cool before adding the egg whites. Add this paste to the mixture in the saucepan and mix well until smooth. Put the saucepan back on the hob to thicken again. Whisk until it begins to bubble and then take if off the heat – the mixture should look like custard. Put it to one side to cool before adding the egg whites. Whisk the egg whites in a large bowl using a hand whisk or electric hand mixer. Before you start, make sure the bowl and whisk are completely clean and grease-free, and make sure there’s no yolk with the egg whites or they won’t whip to full volume. Whisk until soft peaks begin to form – the egg whites should look like clouds. Whisk the egg whites in a large bowl using a hand whisk or electric hand mixer. Before you start, make sure the bowl and whisk are completely clean and grease-free, and make sure there’s no yolk with the egg whites or they won’t whip to full volume. Whisk until soft peaks begin to form – the egg whites should look like clouds. When the mixture in the saucepan has cooled you can add the egg whites. Check the temperature of the mixture before you add the egg whites – it should be body temperature or cooler. Add one large spoonful of the egg whites and beat well with the whisk to make the mixture less stiff. Now use a large metal spoon or spatula to very gently fold in the remaining egg whites. Use the spoon to go round the outside and cut through the middle – the aim is to fold in the air bubbles slowly, without breaking them up. Continue until it’s a pale yellow mixture with no streaks of egg white. When the mixture in the saucepan has cooled you can add the egg whites. Check the temperature of the mixture before you add the egg whites – it should be body temperature or cooler. Add one large spoonful of the egg whites and beat well with the whisk to make the mixture less stiff. Now use a large metal spoon or spatula to very gently fold in the remaining egg whites. Use the spoon to go round the outside and cut through the middle – the aim is to fold in the air bubbles slowly, without breaking them up. Continue until it’s a pale yellow mixture with no streaks of egg white. Fill the ramekins to the brim with the mixture and level off with a spatula or palette knife. Run a thumb nail around the inside rim of the ramekins (this helps the soufflés rise evenly without catching on the sides). Fill the ramekins to the brim with the mixture and level off with a spatula or palette knife. Run a thumb nail around the inside rim of the ramekins (this helps the soufflés rise evenly without catching on the sides). Place the ramekins on the baking tray in the middle of the oven for about 14 minutes until risen and turning golden. Don’t open the oven during cooking. Time and watch the soufflés carefully – take them out as soon as they’ve risen and are starting to go golden. If you’re using smaller ramekins you’ll need to reduce the cooking time by a few minutes (5 or 6 smaller soufflés will need about 10 minutes). Place the ramekins on the baking tray in the middle of the oven for about 14 minutes until risen and turning golden. Don’t open the oven during cooking. Time and watch the soufflés carefully – take them out as soon as they’ve risen and are starting to go golden. If you’re using smaller ramekins you’ll need to reduce the cooking time by a few minutes (5 or 6 smaller soufflés will need about 10 minutes). Dust with icing sugar and serve immediately. Dust with icing sugar and serve immediately. | {
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"content": "Brush the insides of four ramekins with butter. Add a small amount of sugar to each and turn them to coat the sides and bottom, shaking out any excess. Set aside to chill in the fridge.Use a fine grater to zest the lemons – grate the yellow outer skin, but be careful not to grate the white pith underneath (the pith will make the soufflés bitter). Cut the lemons in half and squeeze the juice. Add the zest to the juice and put to one side.Separate the eggs – crack each egg in half and tip the contents between the two shells, allowing the whites to slide through into the bowl beneath while the yolks stay in the shells. Put four egg whites into a large bowl and two of the yolks into a separate small bowl (the left-over egg yolks can be saved for scrambled eggs or custard). Add 6 tablespoons of sugar to the small bowl with the egg yolks.Preheat the oven to 180°C (160°C fan assisted)/350F/Gas 4. Put the baking tray into the middle of the oven.Put the cream, flour and cornflour into a medium-sized bowl and whisk to a smooth paste.Warm the milk in a large saucepan over a medium heat until just boiling. Remove from the heat. Mix the hot milk into the cream, flour and cornflour mixture with the whisk – add a little to start with and mix well until the mixture is smooth like really thick cream. Press any lumps to the side to break them up. Then add the rest of the milk. Pour the mixture back into the saucepan and put it over a gentle heat. Beat vigorously with a hand whisk until it’s thickened. It’s important to keep whisking all the time so that the mixture doesn’t stick. When you feel it thickening, remove the pan from the heat and whisk in the lemon juice and zest a little at a time. The heat of the pan will continue to cook the mixture. Use a wooden spoon to beat the egg yolks and caster sugar together in the small bowl. Beat them into a thick paste. Add this paste to the mixture in the saucepan and mix well until smooth. Put the saucepan back on the hob to thicken again. Whisk until it begins to bubble and then take if off the heat – the mixture should look like custard. Put it to one side to cool before adding the egg whites.Whisk the egg whites in a large bowl using a hand whisk or electric hand mixer. Before you start, make sure the bowl and whisk are completely clean and grease-free, and make sure there’s no yolk with the egg whites or they won’t whip to full volume. Whisk until soft peaks begin to form – the egg whites should look like clouds. When the mixture in the saucepan has cooled you can add the egg whites. Check the temperature of the mixture before you add the egg whites – it should be body temperature or cooler. Add one large spoonful of the egg whites and beat well with the whisk to make the mixture less stiff. Now use a large metal spoon or spatula to very gently fold in the remaining egg whites. Use the spoon to go round the outside and cut through the middle – the aim is to fold in the air bubbles slowly, without breaking them up. Continue until it’s a pale yellow mixture with no streaks of egg white.Fill the ramekins to the brim with the mixture and level off with a spatula or palette knife. Run a thumb nail around the inside rim of the ramekins (this helps the soufflés rise evenly without catching on the sides). Place the ramekins on the baking tray in the middle of the oven for about 14 minutes until risen and turning golden. Don’t open the oven during cooking. Time and watch the soufflés carefully – take them out as soon as they’ve risen and are starting to go golden. If you’re using smaller ramekins you’ll need to reduce the cooking time by a few minutes (5 or 6 smaller soufflés will need about 10 minutes).Dust with icing sugar and serve immediately. Brush the insides of four ramekins with butter. Add a small amount of sugar to each and turn them to coat the sides and bottom, shaking out any excess. Set aside to chill in the fridge. Brush the insides of four ramekins with butter. Add a small amount of sugar to each and turn them to coat the sides and bottom, shaking out any excess. Set aside to chill in the fridge. Use a fine grater to zest the lemons – grate the yellow outer skin, but be careful not to grate the white pith underneath (the pith will make the soufflés bitter). Cut the lemons in half and squeeze the juice. Add the zest to the juice and put to one side. Use a fine grater to zest the lemons – grate the yellow outer skin, but be careful not to grate the white pith underneath (the pith will make the soufflés bitter). Cut the lemons in half and squeeze the juice. Add the zest to the juice and put to one side. Separate the eggs – crack each egg in half and tip the contents between the two shells, allowing the whites to slide through into the bowl beneath while the yolks stay in the shells. Separate the eggs – crack each egg in half and tip the contents between the two shells, allowing the whites to slide through into the bowl beneath while the yolks stay in the shells. Put four egg whites into a large bowl and two of the yolks into a separate small bowl (the left-over egg yolks can be saved for scrambled eggs or custard). Add 6 tablespoons of sugar to the small bowl with the egg yolks. Put four egg whites into a large bowl and two of the yolks into a separate small bowl (the left-over egg yolks can be saved for scrambled eggs or custard). Add 6 tablespoons of sugar to the small bowl with the egg yolks. Preheat the oven to 180°C (160°C fan assisted)/350F/Gas 4. Put the baking tray into the middle of the oven. Preheat the oven to 180°C (160°C fan assisted)/350F/Gas 4. Put the baking tray into the middle of the oven. Put the cream, flour and cornflour into a medium-sized bowl and whisk to a smooth paste. Put the cream, flour and cornflour into a medium-sized bowl and whisk to a smooth paste. Warm the milk in a large saucepan over a medium heat until just boiling. Remove from the heat. Warm the milk in a large saucepan over a medium heat until just boiling. Remove from the heat. Mix the hot milk into the cream, flour and cornflour mixture with the whisk – add a little to start with and mix well until the mixture is smooth like really thick cream. Press any lumps to the side to break them up. Then add the rest of the milk. Mix the hot milk into the cream, flour and cornflour mixture with the whisk – add a little to start with and mix well until the mixture is smooth like really thick cream. Press any lumps to the side to break them up. Then add the rest of the milk. Pour the mixture back into the saucepan and put it over a gentle heat. Beat vigorously with a hand whisk until it’s thickened. It’s important to keep whisking all the time so that the mixture doesn’t stick. Pour the mixture back into the saucepan and put it over a gentle heat. Beat vigorously with a hand whisk until it’s thickened. It’s important to keep whisking all the time so that the mixture doesn’t stick. When you feel it thickening, remove the pan from the heat and whisk in the lemon juice and zest a little at a time. The heat of the pan will continue to cook the mixture. When you feel it thickening, remove the pan from the heat and whisk in the lemon juice and zest a little at a time. The heat of the pan will continue to cook the mixture. Use a wooden spoon to beat the egg yolks and caster sugar together in the small bowl. Beat them into a thick paste. Use a wooden spoon to beat the egg yolks and caster sugar together in the small bowl. Beat them into a thick paste. Add this paste to the mixture in the saucepan and mix well until smooth. Put the saucepan back on the hob to thicken again. Whisk until it begins to bubble and then take if off the heat – the mixture should look like custard. Put it to one side to cool before adding the egg whites. Add this paste to the mixture in the saucepan and mix well until smooth. Put the saucepan back on the hob to thicken again. Whisk until it begins to bubble and then take if off the heat – the mixture should look like custard. Put it to one side to cool before adding the egg whites. Whisk the egg whites in a large bowl using a hand whisk or electric hand mixer. Before you start, make sure the bowl and whisk are completely clean and grease-free, and make sure there’s no yolk with the egg whites or they won’t whip to full volume. Whisk until soft peaks begin to form – the egg whites should look like clouds. Whisk the egg whites in a large bowl using a hand whisk or electric hand mixer. Before you start, make sure the bowl and whisk are completely clean and grease-free, and make sure there’s no yolk with the egg whites or they won’t whip to full volume. Whisk until soft peaks begin to form – the egg whites should look like clouds. When the mixture in the saucepan has cooled you can add the egg whites. Check the temperature of the mixture before you add the egg whites – it should be body temperature or cooler. Add one large spoonful of the egg whites and beat well with the whisk to make the mixture less stiff. Now use a large metal spoon or spatula to very gently fold in the remaining egg whites. Use the spoon to go round the outside and cut through the middle – the aim is to fold in the air bubbles slowly, without breaking them up. Continue until it’s a pale yellow mixture with no streaks of egg white. When the mixture in the saucepan has cooled you can add the egg whites. Check the temperature of the mixture before you add the egg whites – it should be body temperature or cooler. Add one large spoonful of the egg whites and beat well with the whisk to make the mixture less stiff. Now use a large metal spoon or spatula to very gently fold in the remaining egg whites. Use the spoon to go round the outside and cut through the middle – the aim is to fold in the air bubbles slowly, without breaking them up. Continue until it’s a pale yellow mixture with no streaks of egg white. Fill the ramekins to the brim with the mixture and level off with a spatula or palette knife. Run a thumb nail around the inside rim of the ramekins (this helps the soufflés rise evenly without catching on the sides). Fill the ramekins to the brim with the mixture and level off with a spatula or palette knife. Run a thumb nail around the inside rim of the ramekins (this helps the soufflés rise evenly without catching on the sides). Place the ramekins on the baking tray in the middle of the oven for about 14 minutes until risen and turning golden. Don’t open the oven during cooking. Time and watch the soufflés carefully – take them out as soon as they’ve risen and are starting to go golden. If you’re using smaller ramekins you’ll need to reduce the cooking time by a few minutes (5 or 6 smaller soufflés will need about 10 minutes). Place the ramekins on the baking tray in the middle of the oven for about 14 minutes until risen and turning golden. Don’t open the oven during cooking. Time and watch the soufflés carefully – take them out as soon as they’ve risen and are starting to go golden. If you’re using smaller ramekins you’ll need to reduce the cooking time by a few minutes (5 or 6 smaller soufflés will need about 10 minutes). Dust with icing sugar and serve immediately. Dust with icing sugar and serve immediately."
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} | f3b901b81674cf1462c2f32291508d94f7f678f310978ed1f466910aa6432515 | How to make chocolate mousse recipe - BBC Food recipe
An average of 4.6 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolatemarquisepot_90201_16x9.jpg 225g/8oz dark chocolate5 medium free-range eggs100g/3½oz caster sugar170g/6oz unsalted butter 225g/8oz dark chocolate 5 medium free-range eggs 100g/3½oz caster sugar 170g/6oz unsalted butter 200ml/7fl oz crème fraîche12-16 fresh cherriescocoa powder, for dusting 200ml/7fl oz crème fraîche 12-16 fresh cherries cocoa powder, for dusting Method Place a bowl over a pan of simmering water (the water shouldn't touch the bottom of the bowl) and gently melt the chocolate in the bowl. Remove from the heat once melted and let it cool slightly.Separate the egg yolks from the egg whites. Beat the egg yolks and most of the sugar together until creamy and pale in colour (keep two teaspoons of sugar to one side for the egg whites).When it has cooled slightly, whisk the chocolate into the egg yolk and sugar mixture.Melt the butter in a pan over a low heat.Whisk the melted butter into the chocolate mixture. If it gets too thick, add a couple of tablespoons of water.In a clean bowl, whisk the egg whites and the remaining two teaspoons of sugar with an electric whisk until they're light and fluffy and hold a soft peak. Do not over-beat. The sugar will give them a gentle sheen.Carefully fold the egg whites into the chocolate mixture using a metal spoon.Spoon the chocolate mixture into small teacups or ramekins and refrigerate for about two hours.Just before serving, top each marquise with a dollop of crème fraîche and two fresh cherries, then sprinkle with cocoa powder. Place a bowl over a pan of simmering water (the water shouldn't touch the bottom of the bowl) and gently melt the chocolate in the bowl. Remove from the heat once melted and let it cool slightly. Place a bowl over a pan of simmering water (the water shouldn't touch the bottom of the bowl) and gently melt the chocolate in the bowl. Remove from the heat once melted and let it cool slightly. Separate the egg yolks from the egg whites. Beat the egg yolks and most of the sugar together until creamy and pale in colour (keep two teaspoons of sugar to one side for the egg whites). Separate the egg yolks from the egg whites. Beat the egg yolks and most of the sugar together until creamy and pale in colour (keep two teaspoons of sugar to one side for the egg whites). When it has cooled slightly, whisk the chocolate into the egg yolk and sugar mixture. When it has cooled slightly, whisk the chocolate into the egg yolk and sugar mixture. Melt the butter in a pan over a low heat. Melt the butter in a pan over a low heat. Whisk the melted butter into the chocolate mixture. If it gets too thick, add a couple of tablespoons of water. Whisk the melted butter into the chocolate mixture. If it gets too thick, add a couple of tablespoons of water. In a clean bowl, whisk the egg whites and the remaining two teaspoons of sugar with an electric whisk until they're light and fluffy and hold a soft peak. Do not over-beat. The sugar will give them a gentle sheen. In a clean bowl, whisk the egg whites and the remaining two teaspoons of sugar with an electric whisk until they're light and fluffy and hold a soft peak. Do not over-beat. The sugar will give them a gentle sheen. Carefully fold the egg whites into the chocolate mixture using a metal spoon. Carefully fold the egg whites into the chocolate mixture using a metal spoon. Spoon the chocolate mixture into small teacups or ramekins and refrigerate for about two hours. Spoon the chocolate mixture into small teacups or ramekins and refrigerate for about two hours. Just before serving, top each marquise with a dollop of crème fraîche and two fresh cherries, then sprinkle with cocoa powder. Just before serving, top each marquise with a dollop of crème fraîche and two fresh cherries, then sprinkle with cocoa powder. | {
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"content": "An average of 4.6 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolatemarquisepot_90201_16x9.jpg 225g/8oz dark chocolate5 medium free-range eggs100g/3½oz caster sugar170g/6oz unsalted butter 225g/8oz dark chocolate 5 medium free-range eggs 100g/3½oz caster sugar 170g/6oz unsalted butter 200ml/7fl oz crème fraîche12-16 fresh cherriescocoa powder, for dusting 200ml/7fl oz crème fraîche 12-16 fresh cherries cocoa powder, for dusting Method Place a bowl over a pan of simmering water (the water shouldn't touch the bottom of the bowl) and gently melt the chocolate in the bowl. Remove from the heat once melted and let it cool slightly.Separate the egg yolks from the egg whites. Beat the egg yolks and most of the sugar together until creamy and pale in colour (keep two teaspoons of sugar to one side for the egg whites).When it has cooled slightly, whisk the chocolate into the egg yolk and sugar mixture.Melt the butter in a pan over a low heat.Whisk the melted butter into the chocolate mixture. If it gets too thick, add a couple of tablespoons of water.In a clean bowl, whisk the egg whites and the remaining two teaspoons of sugar with an electric whisk until they're light and fluffy and hold a soft peak. Do not over-beat. The sugar will give them a gentle sheen.Carefully fold the egg whites into the chocolate mixture using a metal spoon.Spoon the chocolate mixture into small teacups or ramekins and refrigerate for about two hours.Just before serving, top each marquise with a dollop of crème fraîche and two fresh cherries, then sprinkle with cocoa powder. Place a bowl over a pan of simmering water (the water shouldn't touch the bottom of the bowl) and gently melt the chocolate in the bowl. Remove from the heat once melted and let it cool slightly. Place a bowl over a pan of simmering water (the water shouldn't touch the bottom of the bowl) and gently melt the chocolate in the bowl. Remove from the heat once melted and let it cool slightly. Separate the egg yolks from the egg whites. Beat the egg yolks and most of the sugar together until creamy and pale in colour (keep two teaspoons of sugar to one side for the egg whites). Separate the egg yolks from the egg whites. Beat the egg yolks and most of the sugar together until creamy and pale in colour (keep two teaspoons of sugar to one side for the egg whites). When it has cooled slightly, whisk the chocolate into the egg yolk and sugar mixture. When it has cooled slightly, whisk the chocolate into the egg yolk and sugar mixture. Melt the butter in a pan over a low heat. Melt the butter in a pan over a low heat. Whisk the melted butter into the chocolate mixture. If it gets too thick, add a couple of tablespoons of water. Whisk the melted butter into the chocolate mixture. If it gets too thick, add a couple of tablespoons of water. In a clean bowl, whisk the egg whites and the remaining two teaspoons of sugar with an electric whisk until they're light and fluffy and hold a soft peak. Do not over-beat. The sugar will give them a gentle sheen. In a clean bowl, whisk the egg whites and the remaining two teaspoons of sugar with an electric whisk until they're light and fluffy and hold a soft peak. Do not over-beat. The sugar will give them a gentle sheen. Carefully fold the egg whites into the chocolate mixture using a metal spoon. Carefully fold the egg whites into the chocolate mixture using a metal spoon. Spoon the chocolate mixture into small teacups or ramekins and refrigerate for about two hours. Spoon the chocolate mixture into small teacups or ramekins and refrigerate for about two hours. Just before serving, top each marquise with a dollop of crème fraîche and two fresh cherries, then sprinkle with cocoa powder. Just before serving, top each marquise with a dollop of crème fraîche and two fresh cherries, then sprinkle with cocoa powder."
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} | 6e6a1e170b65054ad5a4448125a569e4a4854e095267b8f370c718011ebc2670 | Quick tiramisu recipe
An average of 4.9 out of 5 stars from 13 ratings This easy no-cook dessert is perfect for dinner parties as it’s quick to put together and only improves in the fridge. 3 espresso cups of strong black coffee, preferably espresso, cooled 3 tbsp caster sugar6 tbsp Amaretto liqueur2 eggs, separated250g/8¾oz mascarpone cheese250ml/8¾ fl oz whipped creamcocoa powder, to dust1 packet of Savoiardi (sponge lady finger biscuits) 3 espresso cups of strong black coffee, preferably espresso, cooled 3 tbsp caster sugar 6 tbsp Amaretto liqueur 2 eggs, separated 250g/8¾oz mascarpone cheese 250ml/8¾ fl oz whipped cream cocoa powder, to dust 1 packet of Savoiardi (sponge lady finger biscuits) Method Place the cold coffee in a bowl, add three tablespoons of the Amaretto and put to one side.In a separate bowl beat together the egg yolks and sugar for about three minutes until thick and pale. Add the mascarpone and beat until well mixed. Fold in the whipped cream gently with a metal spoon.In a separate bowl, beat the egg whites until soft peaks form. Fold the egg whites quickly but gently into the cream mixture. Add the remaining liqueur, taking care not to loose the volume.Dip each biscuit into the coffee liqueur mixture for about two seconds on each side and shake of the excess.Cover the bottom of an eight individual 8cm/3in dessert glasses. Spread some of the cream mixture over the biscuits and then repeat the process again, using up the biscuits and finishing with a cream layer.Smooth the surface and dust the top with the cocoa powder. Refrigerate for about two hours or until firm. The longer it is left, the more the flavours will develop. Place the cold coffee in a bowl, add three tablespoons of the Amaretto and put to one side. Place the cold coffee in a bowl, add three tablespoons of the Amaretto and put to one side. In a separate bowl beat together the egg yolks and sugar for about three minutes until thick and pale. In a separate bowl beat together the egg yolks and sugar for about three minutes until thick and pale. Add the mascarpone and beat until well mixed. Fold in the whipped cream gently with a metal spoon. Add the mascarpone and beat until well mixed. Fold in the whipped cream gently with a metal spoon. In a separate bowl, beat the egg whites until soft peaks form. Fold the egg whites quickly but gently into the cream mixture. Add the remaining liqueur, taking care not to loose the volume. In a separate bowl, beat the egg whites until soft peaks form. Fold the egg whites quickly but gently into the cream mixture. Add the remaining liqueur, taking care not to loose the volume. Dip each biscuit into the coffee liqueur mixture for about two seconds on each side and shake of the excess. Dip each biscuit into the coffee liqueur mixture for about two seconds on each side and shake of the excess. Cover the bottom of an eight individual 8cm/3in dessert glasses. Spread some of the cream mixture over the biscuits and then repeat the process again, using up the biscuits and finishing with a cream layer. Cover the bottom of an eight individual 8cm/3in dessert glasses. Spread some of the cream mixture over the biscuits and then repeat the process again, using up the biscuits and finishing with a cream layer. Smooth the surface and dust the top with the cocoa powder. Smooth the surface and dust the top with the cocoa powder. Refrigerate for about two hours or until firm. The longer it is left, the more the flavours will develop. Refrigerate for about two hours or until firm. The longer it is left, the more the flavours will develop. | {
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"title": "Quick tiramisu recipe",
"content": "An average of 4.9 out of 5 stars from 13 ratings This easy no-cook dessert is perfect for dinner parties as it’s quick to put together and only improves in the fridge. 3 espresso cups of strong black coffee, preferably espresso, cooled 3 tbsp caster sugar6 tbsp Amaretto liqueur2 eggs, separated250g/8¾oz mascarpone cheese250ml/8¾ fl oz whipped creamcocoa powder, to dust1 packet of Savoiardi (sponge lady finger biscuits) 3 espresso cups of strong black coffee, preferably espresso, cooled 3 tbsp caster sugar 6 tbsp Amaretto liqueur 2 eggs, separated 250g/8¾oz mascarpone cheese 250ml/8¾ fl oz whipped cream cocoa powder, to dust 1 packet of Savoiardi (sponge lady finger biscuits) Method Place the cold coffee in a bowl, add three tablespoons of the Amaretto and put to one side.In a separate bowl beat together the egg yolks and sugar for about three minutes until thick and pale. Add the mascarpone and beat until well mixed. Fold in the whipped cream gently with a metal spoon.In a separate bowl, beat the egg whites until soft peaks form. Fold the egg whites quickly but gently into the cream mixture. Add the remaining liqueur, taking care not to loose the volume.Dip each biscuit into the coffee liqueur mixture for about two seconds on each side and shake of the excess.Cover the bottom of an eight individual 8cm/3in dessert glasses. Spread some of the cream mixture over the biscuits and then repeat the process again, using up the biscuits and finishing with a cream layer.Smooth the surface and dust the top with the cocoa powder. Refrigerate for about two hours or until firm. The longer it is left, the more the flavours will develop. Place the cold coffee in a bowl, add three tablespoons of the Amaretto and put to one side. Place the cold coffee in a bowl, add three tablespoons of the Amaretto and put to one side. In a separate bowl beat together the egg yolks and sugar for about three minutes until thick and pale. In a separate bowl beat together the egg yolks and sugar for about three minutes until thick and pale. Add the mascarpone and beat until well mixed. Fold in the whipped cream gently with a metal spoon. Add the mascarpone and beat until well mixed. Fold in the whipped cream gently with a metal spoon. In a separate bowl, beat the egg whites until soft peaks form. Fold the egg whites quickly but gently into the cream mixture. Add the remaining liqueur, taking care not to loose the volume. In a separate bowl, beat the egg whites until soft peaks form. Fold the egg whites quickly but gently into the cream mixture. Add the remaining liqueur, taking care not to loose the volume. Dip each biscuit into the coffee liqueur mixture for about two seconds on each side and shake of the excess. Dip each biscuit into the coffee liqueur mixture for about two seconds on each side and shake of the excess. Cover the bottom of an eight individual 8cm/3in dessert glasses. Spread some of the cream mixture over the biscuits and then repeat the process again, using up the biscuits and finishing with a cream layer. Cover the bottom of an eight individual 8cm/3in dessert glasses. Spread some of the cream mixture over the biscuits and then repeat the process again, using up the biscuits and finishing with a cream layer. Smooth the surface and dust the top with the cocoa powder. Smooth the surface and dust the top with the cocoa powder. Refrigerate for about two hours or until firm. The longer it is left, the more the flavours will develop. Refrigerate for about two hours or until firm. The longer it is left, the more the flavours will develop."
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} | 7c75ac29237bdc34a50c38a950c0aa8c3b9e372f8de8fa77caa84d46316b3045 | Salted caramel and chocolate mousse recipe
An average of 4.3 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/salted_caramel_and_18373_16x9.jpg Chocolate mousse is very easy to make and this version only needs an hour to chill before serving. This recipe comes from the chef's mother. 100g/3½oz granulated sugar2 tbsp golden syrup30g/1oz unsalted butter80ml/2¾fl oz double cream½ tsp sea salt 100g/3½oz granulated sugar 2 tbsp golden syrup 30g/1oz unsalted butter 80ml/2¾fl oz double cream ½ tsp sea salt 330g/11½oz dark chocolate (55-70% cocoa solids), chopped into small pieces30g/1oz unsalted butter8 free-range eggs, separated1 tbsp caster sugarwhipped double cream, to serve 330g/11½oz dark chocolate (55-70% cocoa solids), chopped into small pieces 30g/1oz unsalted butter 8 free-range eggs, separated 1 tbsp caster sugar whipped double cream, to serve Method For the salted caramel sauce, place the sugar, two tablespoons water and golden syrup in a saucepan and bring to a boil, stirring occasionally. When the sugar has turned a rich amber colour, remove from the heat and stir in the butter, cream and salt. Pour into a bowl, cover the surface with clingfilm and cool completely.For the mousse, melt the chocolate and butter in a bowl set over a pan of simmering water - ensuring that the bottom of the bowl does not touch the water. Set aside to cool a little. Then whisk the egg yolks into the cooled chocolate mixture.In a separate bowl, whisk the egg whites to a light foam then add the caster sugar and whisk again until soft peaks form when the whisk is removed. Stir a third of the egg whites into the chocolate mixture. Then carefully fold in the remaining egg whites until well incorporated.Pour a tablespoon of salted caramel sauce into the bottom of each serving glass. Top with one-third of the mousse mixture. Drizzle over enough sauce to cover the mousse. Repeat this layering with mousse and caramel, finishing with a final layer of mousse. Refrigerate for an hour before serving. If chilled for longer, remove 30 minutes before serving. Finish with a dollop of whipped cream. For the salted caramel sauce, place the sugar, two tablespoons water and golden syrup in a saucepan and bring to a boil, stirring occasionally. When the sugar has turned a rich amber colour, remove from the heat and stir in the butter, cream and salt. Pour into a bowl, cover the surface with clingfilm and cool completely. For the salted caramel sauce, place the sugar, two tablespoons water and golden syrup in a saucepan and bring to a boil, stirring occasionally. When the sugar has turned a rich amber colour, remove from the heat and stir in the butter, cream and salt. Pour into a bowl, cover the surface with clingfilm and cool completely. For the mousse, melt the chocolate and butter in a bowl set over a pan of simmering water - ensuring that the bottom of the bowl does not touch the water. Set aside to cool a little. Then whisk the egg yolks into the cooled chocolate mixture. For the mousse, melt the chocolate and butter in a bowl set over a pan of simmering water - ensuring that the bottom of the bowl does not touch the water. Set aside to cool a little. Then whisk the egg yolks into the cooled chocolate mixture. In a separate bowl, whisk the egg whites to a light foam then add the caster sugar and whisk again until soft peaks form when the whisk is removed. Stir a third of the egg whites into the chocolate mixture. Then carefully fold in the remaining egg whites until well incorporated. In a separate bowl, whisk the egg whites to a light foam then add the caster sugar and whisk again until soft peaks form when the whisk is removed. Stir a third of the egg whites into the chocolate mixture. Then carefully fold in the remaining egg whites until well incorporated. Pour a tablespoon of salted caramel sauce into the bottom of each serving glass. Top with one-third of the mousse mixture. Drizzle over enough sauce to cover the mousse. Repeat this layering with mousse and caramel, finishing with a final layer of mousse. Refrigerate for an hour before serving. If chilled for longer, remove 30 minutes before serving. Finish with a dollop of whipped cream. Pour a tablespoon of salted caramel sauce into the bottom of each serving glass. Top with one-third of the mousse mixture. Drizzle over enough sauce to cover the mousse. Repeat this layering with mousse and caramel, finishing with a final layer of mousse. Refrigerate for an hour before serving. If chilled for longer, remove 30 minutes before serving. Finish with a dollop of whipped cream. Recipe tips Chocolate can be tricky and sometimes seizes when temperatures change quickly, so it's always best to use eggs at room temperature. Any leftover sauce will keep for a few days in the fridge and is delicious drizzled over all sorts of desserts including ice cream, chocolate brownies and apple pie. Recommended wines Try Fernando de Castilla, Antique Pedro Ximenez | {
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"title": "Salted caramel and chocolate mousse recipe",
"content": "An average of 4.3 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/salted_caramel_and_18373_16x9.jpg Chocolate mousse is very easy to make and this version only needs an hour to chill before serving. This recipe comes from the chef's mother. 100g/3½oz granulated sugar2 tbsp golden syrup30g/1oz unsalted butter80ml/2¾fl oz double cream½ tsp sea salt 100g/3½oz granulated sugar 2 tbsp golden syrup 30g/1oz unsalted butter 80ml/2¾fl oz double cream ½ tsp sea salt 330g/11½oz dark chocolate (55-70% cocoa solids), chopped into small pieces30g/1oz unsalted butter8 free-range eggs, separated1 tbsp caster sugarwhipped double cream, to serve 330g/11½oz dark chocolate (55-70% cocoa solids), chopped into small pieces 30g/1oz unsalted butter 8 free-range eggs, separated 1 tbsp caster sugar whipped double cream, to serve Method For the salted caramel sauce, place the sugar, two tablespoons water and golden syrup in a saucepan and bring to a boil, stirring occasionally. When the sugar has turned a rich amber colour, remove from the heat and stir in the butter, cream and salt. Pour into a bowl, cover the surface with clingfilm and cool completely.For the mousse, melt the chocolate and butter in a bowl set over a pan of simmering water - ensuring that the bottom of the bowl does not touch the water. Set aside to cool a little. Then whisk the egg yolks into the cooled chocolate mixture.In a separate bowl, whisk the egg whites to a light foam then add the caster sugar and whisk again until soft peaks form when the whisk is removed. Stir a third of the egg whites into the chocolate mixture. Then carefully fold in the remaining egg whites until well incorporated.Pour a tablespoon of salted caramel sauce into the bottom of each serving glass. Top with one-third of the mousse mixture. Drizzle over enough sauce to cover the mousse. Repeat this layering with mousse and caramel, finishing with a final layer of mousse. Refrigerate for an hour before serving. If chilled for longer, remove 30 minutes before serving. Finish with a dollop of whipped cream. For the salted caramel sauce, place the sugar, two tablespoons water and golden syrup in a saucepan and bring to a boil, stirring occasionally. When the sugar has turned a rich amber colour, remove from the heat and stir in the butter, cream and salt. Pour into a bowl, cover the surface with clingfilm and cool completely. For the salted caramel sauce, place the sugar, two tablespoons water and golden syrup in a saucepan and bring to a boil, stirring occasionally. When the sugar has turned a rich amber colour, remove from the heat and stir in the butter, cream and salt. Pour into a bowl, cover the surface with clingfilm and cool completely. For the mousse, melt the chocolate and butter in a bowl set over a pan of simmering water - ensuring that the bottom of the bowl does not touch the water. Set aside to cool a little. Then whisk the egg yolks into the cooled chocolate mixture. For the mousse, melt the chocolate and butter in a bowl set over a pan of simmering water - ensuring that the bottom of the bowl does not touch the water. Set aside to cool a little. Then whisk the egg yolks into the cooled chocolate mixture. In a separate bowl, whisk the egg whites to a light foam then add the caster sugar and whisk again until soft peaks form when the whisk is removed. Stir a third of the egg whites into the chocolate mixture. Then carefully fold in the remaining egg whites until well incorporated. In a separate bowl, whisk the egg whites to a light foam then add the caster sugar and whisk again until soft peaks form when the whisk is removed. Stir a third of the egg whites into the chocolate mixture. Then carefully fold in the remaining egg whites until well incorporated. Pour a tablespoon of salted caramel sauce into the bottom of each serving glass. Top with one-third of the mousse mixture. Drizzle over enough sauce to cover the mousse. Repeat this layering with mousse and caramel, finishing with a final layer of mousse. Refrigerate for an hour before serving. If chilled for longer, remove 30 minutes before serving. Finish with a dollop of whipped cream. Pour a tablespoon of salted caramel sauce into the bottom of each serving glass. Top with one-third of the mousse mixture. Drizzle over enough sauce to cover the mousse. Repeat this layering with mousse and caramel, finishing with a final layer of mousse. Refrigerate for an hour before serving. If chilled for longer, remove 30 minutes before serving. Finish with a dollop of whipped cream. Recipe tips Chocolate can be tricky and sometimes seizes when temperatures change quickly, so it's always best to use eggs at room temperature. Any leftover sauce will keep for a few days in the fridge and is delicious drizzled over all sorts of desserts including ice cream, chocolate brownies and apple pie. Recommended wines Try Fernando de Castilla, Antique Pedro Ximenez"
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} | 6443bcb0c0443db56184e2d334c48948008081802193fbef9764720b5f55d793 | Creamy courgette soufflé recipe
An average of 5.0 out of 5 stars from 3 ratings 2 tbsp olive oil1 clove garlic, finely chopped1lb 2oz small courgettes, finely sliced55g/2oz butter55g/2oz plain flour250ml/8fl oz milk heated4 eggs separated into 3 yolks and 4 whites55g/2oz cheddar or gruyère, gratedblack pepperbutter, to grease 2 tbsp olive oil 1 clove garlic, finely chopped 1lb 2oz small courgettes, finely sliced 55g/2oz butter 55g/2oz plain flour 250ml/8fl oz milk heated 4 eggs separated into 3 yolks and 4 whites 55g/2oz cheddar or gruyère, grated black pepper butter, to grease Method Preheat the oven to 180C/350F/Gas 4 and grease 6 ramekins.Heat the oil in a large saucepan and add the garlic and courgettes.Cook the courgettes gently, on a slow sizzle so they soften without browning. Continue cooking, stirring frequently, until they are completely soft and almost all their water has evaporated (this may take 20 minutes or more). Then bash to a pulpy consistency with a wooden spoon or potato masher and set aside.In a small pan, melt the butter and add the flour. Mix together, cook for 1 minute, then stir in the hot milk to make a thick béchamel, stirring continuously to avoid lumps.Allow to bubble for just 1 minute (this ensures the flour is cooked through) then remove from the heat. Add the bechamel to the courgette, along with the egg yolks, cheese, and a few twists of black pepper, and beat well to get a nice sticky mixture.Whisk the egg whites until stiff and fold carefully into the mixture.Divide between five to six ramekins or pile into one large soufflé dish.Bake in a preheated oven for 12-15 minutes for ramekins, up to 35 minutes for large one. Serve straight from the oven, without delay. Preheat the oven to 180C/350F/Gas 4 and grease 6 ramekins. Preheat the oven to 180C/350F/Gas 4 and grease 6 ramekins. Heat the oil in a large saucepan and add the garlic and courgettes. Heat the oil in a large saucepan and add the garlic and courgettes. Cook the courgettes gently, on a slow sizzle so they soften without browning. Continue cooking, stirring frequently, until they are completely soft and almost all their water has evaporated (this may take 20 minutes or more). Then bash to a pulpy consistency with a wooden spoon or potato masher and set aside. Cook the courgettes gently, on a slow sizzle so they soften without browning. Continue cooking, stirring frequently, until they are completely soft and almost all their water has evaporated (this may take 20 minutes or more). Then bash to a pulpy consistency with a wooden spoon or potato masher and set aside. In a small pan, melt the butter and add the flour. Mix together, cook for 1 minute, then stir in the hot milk to make a thick béchamel, stirring continuously to avoid lumps. In a small pan, melt the butter and add the flour. Mix together, cook for 1 minute, then stir in the hot milk to make a thick béchamel, stirring continuously to avoid lumps. Allow to bubble for just 1 minute (this ensures the flour is cooked through) then remove from the heat. Allow to bubble for just 1 minute (this ensures the flour is cooked through) then remove from the heat. Add the bechamel to the courgette, along with the egg yolks, cheese, and a few twists of black pepper, and beat well to get a nice sticky mixture. Add the bechamel to the courgette, along with the egg yolks, cheese, and a few twists of black pepper, and beat well to get a nice sticky mixture. Whisk the egg whites until stiff and fold carefully into the mixture. Whisk the egg whites until stiff and fold carefully into the mixture. Divide between five to six ramekins or pile into one large soufflé dish. Divide between five to six ramekins or pile into one large soufflé dish. Bake in a preheated oven for 12-15 minutes for ramekins, up to 35 minutes for large one. Serve straight from the oven, without delay. Bake in a preheated oven for 12-15 minutes for ramekins, up to 35 minutes for large one. Serve straight from the oven, without delay. | {
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"title": "Creamy courgette soufflé recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings 2 tbsp olive oil1 clove garlic, finely chopped1lb 2oz small courgettes, finely sliced55g/2oz butter55g/2oz plain flour250ml/8fl oz milk heated4 eggs separated into 3 yolks and 4 whites55g/2oz cheddar or gruyère, gratedblack pepperbutter, to grease 2 tbsp olive oil 1 clove garlic, finely chopped 1lb 2oz small courgettes, finely sliced 55g/2oz butter 55g/2oz plain flour 250ml/8fl oz milk heated 4 eggs separated into 3 yolks and 4 whites 55g/2oz cheddar or gruyère, grated black pepper butter, to grease Method Preheat the oven to 180C/350F/Gas 4 and grease 6 ramekins.Heat the oil in a large saucepan and add the garlic and courgettes.Cook the courgettes gently, on a slow sizzle so they soften without browning. Continue cooking, stirring frequently, until they are completely soft and almost all their water has evaporated (this may take 20 minutes or more). Then bash to a pulpy consistency with a wooden spoon or potato masher and set aside.In a small pan, melt the butter and add the flour. Mix together, cook for 1 minute, then stir in the hot milk to make a thick béchamel, stirring continuously to avoid lumps.Allow to bubble for just 1 minute (this ensures the flour is cooked through) then remove from the heat. Add the bechamel to the courgette, along with the egg yolks, cheese, and a few twists of black pepper, and beat well to get a nice sticky mixture.Whisk the egg whites until stiff and fold carefully into the mixture.Divide between five to six ramekins or pile into one large soufflé dish.Bake in a preheated oven for 12-15 minutes for ramekins, up to 35 minutes for large one. Serve straight from the oven, without delay. Preheat the oven to 180C/350F/Gas 4 and grease 6 ramekins. Preheat the oven to 180C/350F/Gas 4 and grease 6 ramekins. Heat the oil in a large saucepan and add the garlic and courgettes. Heat the oil in a large saucepan and add the garlic and courgettes. Cook the courgettes gently, on a slow sizzle so they soften without browning. Continue cooking, stirring frequently, until they are completely soft and almost all their water has evaporated (this may take 20 minutes or more). Then bash to a pulpy consistency with a wooden spoon or potato masher and set aside. Cook the courgettes gently, on a slow sizzle so they soften without browning. Continue cooking, stirring frequently, until they are completely soft and almost all their water has evaporated (this may take 20 minutes or more). Then bash to a pulpy consistency with a wooden spoon or potato masher and set aside. In a small pan, melt the butter and add the flour. Mix together, cook for 1 minute, then stir in the hot milk to make a thick béchamel, stirring continuously to avoid lumps. In a small pan, melt the butter and add the flour. Mix together, cook for 1 minute, then stir in the hot milk to make a thick béchamel, stirring continuously to avoid lumps. Allow to bubble for just 1 minute (this ensures the flour is cooked through) then remove from the heat. Allow to bubble for just 1 minute (this ensures the flour is cooked through) then remove from the heat. Add the bechamel to the courgette, along with the egg yolks, cheese, and a few twists of black pepper, and beat well to get a nice sticky mixture. Add the bechamel to the courgette, along with the egg yolks, cheese, and a few twists of black pepper, and beat well to get a nice sticky mixture. Whisk the egg whites until stiff and fold carefully into the mixture. Whisk the egg whites until stiff and fold carefully into the mixture. Divide between five to six ramekins or pile into one large soufflé dish. Divide between five to six ramekins or pile into one large soufflé dish. Bake in a preheated oven for 12-15 minutes for ramekins, up to 35 minutes for large one. Serve straight from the oven, without delay. Bake in a preheated oven for 12-15 minutes for ramekins, up to 35 minutes for large one. Serve straight from the oven, without delay."
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} | 7de5611928643a1cae1d98b29067b42a1194b89b72a5ca2b01547f1fe515ace1 | Cheese soufflé recipe
An average of 3.7 out of 5 stars from 3 ratings 80g/3oz dried white breadcrumbs125/4oz butter125g/4oz plain flour600ml/1 pint milk6 eggs, yolks and whites separated180g/6oz mature cheddar, grated1 tsp grain mustard2.5ml/½ tsp cayenne peppersalt and pepper 80g/3oz dried white breadcrumbs 125/4oz butter 125g/4oz plain flour 600ml/1 pint milk 6 eggs, yolks and whites separated 180g/6oz mature cheddar, grated 1 tsp grain mustard 2.5ml/½ tsp cayenne pepper salt and pepper Method Preheat the oven to 200C/400F/Gas 6.Lightly grease six ramekins and coat the insides with the dried breadcrumbs.Melt the butter in a saucepan and stir in the flour. Cook for 2 minutes.Off the heat, stir in the milk to get a thick, smooth sauce. Put back on the heat and bring to the boil, stirring all the time. Simmer gently for 10 minutes and then remove from the heat. Beat in the egg yolks, cheese, mustard and the cayenne pepper and season well.Whisk the egg whites until they are at the soft peak stage and fold into the cheese mixture with a large metal spoon.Divide the mixture evenly between the six ramekins and place them on a baking sheet. Bake for 15 minutes until well risen and golden. Serve at once. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Lightly grease six ramekins and coat the insides with the dried breadcrumbs. Lightly grease six ramekins and coat the insides with the dried breadcrumbs. Melt the butter in a saucepan and stir in the flour. Cook for 2 minutes. Melt the butter in a saucepan and stir in the flour. Cook for 2 minutes. Off the heat, stir in the milk to get a thick, smooth sauce. Put back on the heat and bring to the boil, stirring all the time. Simmer gently for 10 minutes and then remove from the heat. Off the heat, stir in the milk to get a thick, smooth sauce. Put back on the heat and bring to the boil, stirring all the time. Simmer gently for 10 minutes and then remove from the heat. Beat in the egg yolks, cheese, mustard and the cayenne pepper and season well. Beat in the egg yolks, cheese, mustard and the cayenne pepper and season well. Whisk the egg whites until they are at the soft peak stage and fold into the cheese mixture with a large metal spoon. Whisk the egg whites until they are at the soft peak stage and fold into the cheese mixture with a large metal spoon. Divide the mixture evenly between the six ramekins and place them on a baking sheet. Bake for 15 minutes until well risen and golden. Serve at once. Divide the mixture evenly between the six ramekins and place them on a baking sheet. Bake for 15 minutes until well risen and golden. Serve at once. | {
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"title": "Cheese soufflé recipe",
"content": "An average of 3.7 out of 5 stars from 3 ratings 80g/3oz dried white breadcrumbs125/4oz butter125g/4oz plain flour600ml/1 pint milk6 eggs, yolks and whites separated180g/6oz mature cheddar, grated1 tsp grain mustard2.5ml/½ tsp cayenne peppersalt and pepper 80g/3oz dried white breadcrumbs 125/4oz butter 125g/4oz plain flour 600ml/1 pint milk 6 eggs, yolks and whites separated 180g/6oz mature cheddar, grated 1 tsp grain mustard 2.5ml/½ tsp cayenne pepper salt and pepper Method Preheat the oven to 200C/400F/Gas 6.Lightly grease six ramekins and coat the insides with the dried breadcrumbs.Melt the butter in a saucepan and stir in the flour. Cook for 2 minutes.Off the heat, stir in the milk to get a thick, smooth sauce. Put back on the heat and bring to the boil, stirring all the time. Simmer gently for 10 minutes and then remove from the heat. Beat in the egg yolks, cheese, mustard and the cayenne pepper and season well.Whisk the egg whites until they are at the soft peak stage and fold into the cheese mixture with a large metal spoon.Divide the mixture evenly between the six ramekins and place them on a baking sheet. Bake for 15 minutes until well risen and golden. Serve at once. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Lightly grease six ramekins and coat the insides with the dried breadcrumbs. Lightly grease six ramekins and coat the insides with the dried breadcrumbs. Melt the butter in a saucepan and stir in the flour. Cook for 2 minutes. Melt the butter in a saucepan and stir in the flour. Cook for 2 minutes. Off the heat, stir in the milk to get a thick, smooth sauce. Put back on the heat and bring to the boil, stirring all the time. Simmer gently for 10 minutes and then remove from the heat. Off the heat, stir in the milk to get a thick, smooth sauce. Put back on the heat and bring to the boil, stirring all the time. Simmer gently for 10 minutes and then remove from the heat. Beat in the egg yolks, cheese, mustard and the cayenne pepper and season well. Beat in the egg yolks, cheese, mustard and the cayenne pepper and season well. Whisk the egg whites until they are at the soft peak stage and fold into the cheese mixture with a large metal spoon. Whisk the egg whites until they are at the soft peak stage and fold into the cheese mixture with a large metal spoon. Divide the mixture evenly between the six ramekins and place them on a baking sheet. Bake for 15 minutes until well risen and golden. Serve at once. Divide the mixture evenly between the six ramekins and place them on a baking sheet. Bake for 15 minutes until well risen and golden. Serve at once."
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} | 80a867987f2e0f29c607fbbaef24746e5ca7c41622846fae2c0ad8cb6d0451c5 | Lemon and elderflower cake recipe
An average of 3.7 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_and_elderflower_15737_16x9.jpg It's the cake of the summer! This easy lemon and elderflower cake will win everyone's hearts. 450g/1lb unsalted butter, at room temperature450g/1lb caster sugarpinch salt4 unwaxed lemons, zest only8 large free-range eggs, at room temperature300g/10½oz self-raising flour, sifted 20g/¾oz ground almonds4 tbsp elderflower cordial fresh flowers, to decoratefresh fruit, to decorate 450g/1lb unsalted butter, at room temperature 450g/1lb caster sugar pinch salt 4 unwaxed lemons, zest only 8 large free-range eggs, at room temperature 300g/10½oz self-raising flour, sifted 20g/¾oz ground almonds 4 tbsp elderflower cordial fresh flowers, to decorate fresh fruit, to decorate 100ml/3½fl oz elderflower cordial1 unwaxed lemon, juice only 100ml/3½fl oz elderflower cordial 1 unwaxed lemon, juice only 250g/9oz unsalted butter, at room temperature500g/1lb 2oz icing sugar, sifted75ml/2½fl oz double cream4 tbsp elderflower cordial 250g/9oz unsalted butter, at room temperature 500g/1lb 2oz icing sugar, sifted 75ml/2½fl oz double cream 4 tbsp elderflower cordial Method Preheat the oven to 200C/180C Fan/Gas 6. Grease and base-line three 20cm/8in loose-bottomed round cake tins with baking paper. Put the butter, sugar, salt and lemon zest into the bowl of a stand mixer fitted with a paddle attachment and beat until pale and fluffy. Gradually beat in the eggs, one at a time, adding a spoonful of flour with each one to prevent the mixture from splitting.Fold in the remaining flour and the ground almonds, then fold in the elderflower cordial. Divide the mixture equally between the three tins and bake for 20–25 minutes until risen and golden. To test that the cakes are cooked, insert a cocktail stick or skewer into the centre; if it comes out clean the cakes are ready.Transfer the tins to a wire rack and use a cocktail stick or small skewer to prick holes all over the surface of the sponges. Mix together the elderflower cordial and lemon juice and spoon over the sponges. Leave to soak and cool in the tins for 30 minutes, then turn out and leave to cool completely. Meanwhile, to make the buttercream, beat the butter in a stand mixer fitted with a paddle attachment (or use an electric hand whisk) until soft. Gradually beat in the icing sugar until pale and fluffy, then beat in the cream and elderflower cordial. (Take care not to over-beat the mixture as it can split.)Put a spoonful of buttercream onto a cake stand or serving plate, then lay one of the sponges on top (if they’ve domed slightly during baking, trim with a bread knife to flatten the tops). Spread the sponge with a little of the buttercream then lay a second sponge on top. Repeat the layering process then spoon the remaining buttercream on top of the cake. Use a palette knife to spread the buttercream over the tops and sides of the cake in an even layer. Finally turn the cake whilst holding a palette knife down the side to scrape away some of the buttercream so the sponge is visible underneath. Decorate with fruit and fresh flowers and serve. Preheat the oven to 200C/180C Fan/Gas 6. Grease and base-line three 20cm/8in loose-bottomed round cake tins with baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Grease and base-line three 20cm/8in loose-bottomed round cake tins with baking paper. Put the butter, sugar, salt and lemon zest into the bowl of a stand mixer fitted with a paddle attachment and beat until pale and fluffy. Gradually beat in the eggs, one at a time, adding a spoonful of flour with each one to prevent the mixture from splitting. Put the butter, sugar, salt and lemon zest into the bowl of a stand mixer fitted with a paddle attachment and beat until pale and fluffy. Gradually beat in the eggs, one at a time, adding a spoonful of flour with each one to prevent the mixture from splitting. Fold in the remaining flour and the ground almonds, then fold in the elderflower cordial. Fold in the remaining flour and the ground almonds, then fold in the elderflower cordial. Divide the mixture equally between the three tins and bake for 20–25 minutes until risen and golden. To test that the cakes are cooked, insert a cocktail stick or skewer into the centre; if it comes out clean the cakes are ready. Divide the mixture equally between the three tins and bake for 20–25 minutes until risen and golden. To test that the cakes are cooked, insert a cocktail stick or skewer into the centre; if it comes out clean the cakes are ready. Transfer the tins to a wire rack and use a cocktail stick or small skewer to prick holes all over the surface of the sponges. Mix together the elderflower cordial and lemon juice and spoon over the sponges. Leave to soak and cool in the tins for 30 minutes, then turn out and leave to cool completely. Transfer the tins to a wire rack and use a cocktail stick or small skewer to prick holes all over the surface of the sponges. Mix together the elderflower cordial and lemon juice and spoon over the sponges. Leave to soak and cool in the tins for 30 minutes, then turn out and leave to cool completely. Meanwhile, to make the buttercream, beat the butter in a stand mixer fitted with a paddle attachment (or use an electric hand whisk) until soft. Gradually beat in the icing sugar until pale and fluffy, then beat in the cream and elderflower cordial. (Take care not to over-beat the mixture as it can split.) Meanwhile, to make the buttercream, beat the butter in a stand mixer fitted with a paddle attachment (or use an electric hand whisk) until soft. Gradually beat in the icing sugar until pale and fluffy, then beat in the cream and elderflower cordial. (Take care not to over-beat the mixture as it can split.) Put a spoonful of buttercream onto a cake stand or serving plate, then lay one of the sponges on top (if they’ve domed slightly during baking, trim with a bread knife to flatten the tops). Put a spoonful of buttercream onto a cake stand or serving plate, then lay one of the sponges on top (if they’ve domed slightly during baking, trim with a bread knife to flatten the tops). Spread the sponge with a little of the buttercream then lay a second sponge on top. Repeat the layering process then spoon the remaining buttercream on top of the cake. Spread the sponge with a little of the buttercream then lay a second sponge on top. Repeat the layering process then spoon the remaining buttercream on top of the cake. Use a palette knife to spread the buttercream over the tops and sides of the cake in an even layer. Use a palette knife to spread the buttercream over the tops and sides of the cake in an even layer. Finally turn the cake whilst holding a palette knife down the side to scrape away some of the buttercream so the sponge is visible underneath. Decorate with fruit and fresh flowers and serve. Finally turn the cake whilst holding a palette knife down the side to scrape away some of the buttercream so the sponge is visible underneath. Decorate with fruit and fresh flowers and serve. | {
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"url": "https://www.bbc.co.uk/food/recipes/lemon_and_elderflower_15737",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Lemon and elderflower cake recipe",
"content": "An average of 3.7 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_and_elderflower_15737_16x9.jpg It's the cake of the summer! This easy lemon and elderflower cake will win everyone's hearts. 450g/1lb unsalted butter, at room temperature450g/1lb caster sugarpinch salt4 unwaxed lemons, zest only8 large free-range eggs, at room temperature300g/10½oz self-raising flour, sifted 20g/¾oz ground almonds4 tbsp elderflower cordial fresh flowers, to decoratefresh fruit, to decorate 450g/1lb unsalted butter, at room temperature 450g/1lb caster sugar pinch salt 4 unwaxed lemons, zest only 8 large free-range eggs, at room temperature 300g/10½oz self-raising flour, sifted 20g/¾oz ground almonds 4 tbsp elderflower cordial fresh flowers, to decorate fresh fruit, to decorate 100ml/3½fl oz elderflower cordial1 unwaxed lemon, juice only 100ml/3½fl oz elderflower cordial 1 unwaxed lemon, juice only 250g/9oz unsalted butter, at room temperature500g/1lb 2oz icing sugar, sifted75ml/2½fl oz double cream4 tbsp elderflower cordial 250g/9oz unsalted butter, at room temperature 500g/1lb 2oz icing sugar, sifted 75ml/2½fl oz double cream 4 tbsp elderflower cordial Method Preheat the oven to 200C/180C Fan/Gas 6. Grease and base-line three 20cm/8in loose-bottomed round cake tins with baking paper. Put the butter, sugar, salt and lemon zest into the bowl of a stand mixer fitted with a paddle attachment and beat until pale and fluffy. Gradually beat in the eggs, one at a time, adding a spoonful of flour with each one to prevent the mixture from splitting.Fold in the remaining flour and the ground almonds, then fold in the elderflower cordial. Divide the mixture equally between the three tins and bake for 20–25 minutes until risen and golden. To test that the cakes are cooked, insert a cocktail stick or skewer into the centre; if it comes out clean the cakes are ready.Transfer the tins to a wire rack and use a cocktail stick or small skewer to prick holes all over the surface of the sponges. Mix together the elderflower cordial and lemon juice and spoon over the sponges. Leave to soak and cool in the tins for 30 minutes, then turn out and leave to cool completely. Meanwhile, to make the buttercream, beat the butter in a stand mixer fitted with a paddle attachment (or use an electric hand whisk) until soft. Gradually beat in the icing sugar until pale and fluffy, then beat in the cream and elderflower cordial. (Take care not to over-beat the mixture as it can split.)Put a spoonful of buttercream onto a cake stand or serving plate, then lay one of the sponges on top (if they’ve domed slightly during baking, trim with a bread knife to flatten the tops). Spread the sponge with a little of the buttercream then lay a second sponge on top. Repeat the layering process then spoon the remaining buttercream on top of the cake. Use a palette knife to spread the buttercream over the tops and sides of the cake in an even layer. Finally turn the cake whilst holding a palette knife down the side to scrape away some of the buttercream so the sponge is visible underneath. Decorate with fruit and fresh flowers and serve. Preheat the oven to 200C/180C Fan/Gas 6. Grease and base-line three 20cm/8in loose-bottomed round cake tins with baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Grease and base-line three 20cm/8in loose-bottomed round cake tins with baking paper. Put the butter, sugar, salt and lemon zest into the bowl of a stand mixer fitted with a paddle attachment and beat until pale and fluffy. Gradually beat in the eggs, one at a time, adding a spoonful of flour with each one to prevent the mixture from splitting. Put the butter, sugar, salt and lemon zest into the bowl of a stand mixer fitted with a paddle attachment and beat until pale and fluffy. Gradually beat in the eggs, one at a time, adding a spoonful of flour with each one to prevent the mixture from splitting. Fold in the remaining flour and the ground almonds, then fold in the elderflower cordial. Fold in the remaining flour and the ground almonds, then fold in the elderflower cordial. Divide the mixture equally between the three tins and bake for 20–25 minutes until risen and golden. To test that the cakes are cooked, insert a cocktail stick or skewer into the centre; if it comes out clean the cakes are ready. Divide the mixture equally between the three tins and bake for 20–25 minutes until risen and golden. To test that the cakes are cooked, insert a cocktail stick or skewer into the centre; if it comes out clean the cakes are ready. Transfer the tins to a wire rack and use a cocktail stick or small skewer to prick holes all over the surface of the sponges. Mix together the elderflower cordial and lemon juice and spoon over the sponges. Leave to soak and cool in the tins for 30 minutes, then turn out and leave to cool completely. Transfer the tins to a wire rack and use a cocktail stick or small skewer to prick holes all over the surface of the sponges. Mix together the elderflower cordial and lemon juice and spoon over the sponges. Leave to soak and cool in the tins for 30 minutes, then turn out and leave to cool completely. Meanwhile, to make the buttercream, beat the butter in a stand mixer fitted with a paddle attachment (or use an electric hand whisk) until soft. Gradually beat in the icing sugar until pale and fluffy, then beat in the cream and elderflower cordial. (Take care not to over-beat the mixture as it can split.) Meanwhile, to make the buttercream, beat the butter in a stand mixer fitted with a paddle attachment (or use an electric hand whisk) until soft. Gradually beat in the icing sugar until pale and fluffy, then beat in the cream and elderflower cordial. (Take care not to over-beat the mixture as it can split.) Put a spoonful of buttercream onto a cake stand or serving plate, then lay one of the sponges on top (if they’ve domed slightly during baking, trim with a bread knife to flatten the tops). Put a spoonful of buttercream onto a cake stand or serving plate, then lay one of the sponges on top (if they’ve domed slightly during baking, trim with a bread knife to flatten the tops). Spread the sponge with a little of the buttercream then lay a second sponge on top. Repeat the layering process then spoon the remaining buttercream on top of the cake. Spread the sponge with a little of the buttercream then lay a second sponge on top. Repeat the layering process then spoon the remaining buttercream on top of the cake. Use a palette knife to spread the buttercream over the tops and sides of the cake in an even layer. Use a palette knife to spread the buttercream over the tops and sides of the cake in an even layer. Finally turn the cake whilst holding a palette knife down the side to scrape away some of the buttercream so the sponge is visible underneath. Decorate with fruit and fresh flowers and serve. Finally turn the cake whilst holding a palette knife down the side to scrape away some of the buttercream so the sponge is visible underneath. Decorate with fruit and fresh flowers and serve."
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} | ce596a765233a442200adb5152fcb4d4281bf3eb9baab14174f5220a75339abd | Flowery birthday cake recipe
A few days before make the royal icing daisies. Spoon one quarter of the royal icing into a disposable piping bag and cut off a small hole (alternatively, use a piping bag fitted with a plain 3mm/⅛in nozzle).Line a baking tray with non-stick baking paper, stick the paper to the tray with a little royal icing. Pipe daisy shapes onto the paper. Spoon one quarter of the royal icing into a bowl and stir in the yellow food colouring. Spoon this into a disposable piping bag and cut off a small hole (alternatively, use a piping bag fitted with a plain 3mm/⅛in nozzle). Pipe yellow dots into the middle of each daisy. Set aside to dry, at room temperature, for 1-2 days.For the cake, line the base of a deep 20cm/8in cake tin with non-stick paper and preheat the oven to180C/350F/Gas 4.Melt the butter over a low heat in a small pan, pour it into a bowl with the sugar, oil, cornflour (or arrowroot or cocoa) and vanilla. Beat well until smooth, then whisk in the eggs followed by the milk and cream.Sift and beat the flour and baking powder into the butter mixture in batches until smooth, then spoon into the prepared tin and bake for about 50 minutes, or until springy to the tough and skewer inserted into the middle comes out clean.For the buttercream, mix the icing sugar, glucose, condensed milk, flavouring and butter with an electric mixer in a bowl until smooth and light, then beat in the baking margarine until smooth.In a jug, stir the icing sugar into the cream until dissolved, then add the yellow food colouring and lemon extract until light and fluffy. (This buttercream keeps very well covered at room temperature for 2-3 days and can be warmed slightly and re-beaten if the texture is too firm.)To assemble the cake, remove the cake from the tin, trim the top of the cake to make it flat, then cut the cake in half horizontally. Put the bottom half of the cake onto a serving plate and spread with the lemon curd. Spoon dollops of the double cream around the edge of the cake and carefully smooth it into the middle. Drizzle the top half of the cake with the sugar syrup and place it on top of the bottom half. (The sugar syrup will help to keep the cake moist.)Dollop a large spoonful of the buttercream onto the top of the cake, then smooth it over the top of the cake to create a flat surface. Using a ruler, slowly scrape the surface to make sure it is smooth and flat. Spread the icing around the sides of the cake and use a cake scraper or palette knife to make sure it is smooth. Chill in the fridge for two hours, then repeat with another layer of icing. Chill in the fridge for another two hours.Spoon the remaining royal icing into a disposable piping bag and cut off a small hole (alternatively, use a piping bag fitted with a plain 3mm/⅛in nozzle). Pipe ‘Happy Birthday’ onto the cake (or a message of your choice) and use the remaining royal icing to stick the piped flowers onto the top and sides of the cake. A few days before make the royal icing daisies. Spoon one quarter of the royal icing into a disposable piping bag and cut off a small hole (alternatively, use a piping bag fitted with a plain 3mm/⅛in nozzle). A few days before make the royal icing daisies. Spoon one quarter of the royal icing into a disposable piping bag and cut off a small hole (alternatively, use a piping bag fitted with a plain 3mm/⅛in nozzle). Line a baking tray with non-stick baking paper, stick the paper to the tray with a little royal icing. Pipe daisy shapes onto the paper. Line a baking tray with non-stick baking paper, stick the paper to the tray with a little royal icing. Pipe daisy shapes onto the paper. Spoon one quarter of the royal icing into a bowl and stir in the yellow food colouring. Spoon this into a disposable piping bag and cut off a small hole (alternatively, use a piping bag fitted with a plain 3mm/⅛in nozzle). Pipe yellow dots into the middle of each daisy. Spoon one quarter of the royal icing into a bowl and stir in the yellow food colouring. Spoon this into a disposable piping bag and cut off a small hole (alternatively, use a piping bag fitted with a plain 3mm/⅛in nozzle). Pipe yellow dots into the middle of each daisy. Set aside to dry, at room temperature, for 1-2 days. Set aside to dry, at room temperature, for 1-2 days. For the cake, line the base of a deep 20cm/8in cake tin with non-stick paper and preheat the oven to180C/350F/Gas 4. For the cake, line the base of a deep 20cm/8in cake tin with non-stick paper and preheat the oven to180C/350F/Gas 4. Melt the butter over a low heat in a small pan, pour it into a bowl with the sugar, oil, cornflour (or arrowroot or cocoa) and vanilla. Beat well until smooth, then whisk in the eggs followed by the milk and cream. Melt the butter over a low heat in a small pan, pour it into a bowl with the sugar, oil, cornflour (or arrowroot or cocoa) and vanilla. Beat well until smooth, then whisk in the eggs followed by the milk and cream. Sift and beat the flour and baking powder into the butter mixture in batches until smooth, then spoon into the prepared tin and bake for about 50 minutes, or until springy to the tough and skewer inserted into the middle comes out clean. Sift and beat the flour and baking powder into the butter mixture in batches until smooth, then spoon into the prepared tin and bake for about 50 minutes, or until springy to the tough and skewer inserted into the middle comes out clean. For the buttercream, mix the icing sugar, glucose, condensed milk, flavouring and butter with an electric mixer in a bowl until smooth and light, then beat in the baking margarine until smooth. For the buttercream, mix the icing sugar, glucose, condensed milk, flavouring and butter with an electric mixer in a bowl until smooth and light, then beat in the baking margarine until smooth. In a jug, stir the icing sugar into the cream until dissolved, then add the yellow food colouring and lemon extract until light and fluffy. (This buttercream keeps very well covered at room temperature for 2-3 days and can be warmed slightly and re-beaten if the texture is too firm.) In a jug, stir the icing sugar into the cream until dissolved, then add the yellow food colouring and lemon extract until light and fluffy. (This buttercream keeps very well covered at room temperature for 2-3 days and can be warmed slightly and re-beaten if the texture is too firm.) To assemble the cake, remove the cake from the tin, trim the top of the cake to make it flat, then cut the cake in half horizontally. Put the bottom half of the cake onto a serving plate and spread with the lemon curd. Spoon dollops of the double cream around the edge of the cake and carefully smooth it into the middle. Drizzle the top half of the cake with the sugar syrup and place it on top of the bottom half. (The sugar syrup will help to keep the cake moist.) To assemble the cake, remove the cake from the tin, trim the top of the cake to make it flat, then cut the cake in half horizontally. Put the bottom half of the cake onto a serving plate and spread with the lemon curd. Spoon dollops of the double cream around the edge of the cake and carefully smooth it into the middle. Drizzle the top half of the cake with the sugar syrup and place it on top of the bottom half. (The sugar syrup will help to keep the cake moist.) Dollop a large spoonful of the buttercream onto the top of the cake, then smooth it over the top of the cake to create a flat surface. Using a ruler, slowly scrape the surface to make sure it is smooth and flat. Dollop a large spoonful of the buttercream onto the top of the cake, then smooth it over the top of the cake to create a flat surface. Using a ruler, slowly scrape the surface to make sure it is smooth and flat. Spread the icing around the sides of the cake and use a cake scraper or palette knife to make sure it is smooth. Spread the icing around the sides of the cake and use a cake scraper or palette knife to make sure it is smooth. Chill in the fridge for two hours, then repeat with another layer of icing. Chill in the fridge for another two hours. Chill in the fridge for two hours, then repeat with another layer of icing. Chill in the fridge for another two hours. Spoon the remaining royal icing into a disposable piping bag and cut off a small hole (alternatively, use a piping bag fitted with a plain 3mm/⅛in nozzle). Spoon the remaining royal icing into a disposable piping bag and cut off a small hole (alternatively, use a piping bag fitted with a plain 3mm/⅛in nozzle). Pipe ‘Happy Birthday’ onto the cake (or a message of your choice) and use the remaining royal icing to stick the piped flowers onto the top and sides of the cake. Pipe ‘Happy Birthday’ onto the cake (or a message of your choice) and use the remaining royal icing to stick the piped flowers onto the top and sides of the cake. | {
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"url": "https://www.bbc.co.uk/food/recipes/girls_birthday_cake_46200",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Flowery birthday cake recipe",
"content": "A few days before make the royal icing daisies. Spoon one quarter of the royal icing into a disposable piping bag and cut off a small hole (alternatively, use a piping bag fitted with a plain 3mm/⅛in nozzle).Line a baking tray with non-stick baking paper, stick the paper to the tray with a little royal icing. Pipe daisy shapes onto the paper. Spoon one quarter of the royal icing into a bowl and stir in the yellow food colouring. Spoon this into a disposable piping bag and cut off a small hole (alternatively, use a piping bag fitted with a plain 3mm/⅛in nozzle). Pipe yellow dots into the middle of each daisy. Set aside to dry, at room temperature, for 1-2 days.For the cake, line the base of a deep 20cm/8in cake tin with non-stick paper and preheat the oven to180C/350F/Gas 4.Melt the butter over a low heat in a small pan, pour it into a bowl with the sugar, oil, cornflour (or arrowroot or cocoa) and vanilla. Beat well until smooth, then whisk in the eggs followed by the milk and cream.Sift and beat the flour and baking powder into the butter mixture in batches until smooth, then spoon into the prepared tin and bake for about 50 minutes, or until springy to the tough and skewer inserted into the middle comes out clean.For the buttercream, mix the icing sugar, glucose, condensed milk, flavouring and butter with an electric mixer in a bowl until smooth and light, then beat in the baking margarine until smooth.In a jug, stir the icing sugar into the cream until dissolved, then add the yellow food colouring and lemon extract until light and fluffy. (This buttercream keeps very well covered at room temperature for 2-3 days and can be warmed slightly and re-beaten if the texture is too firm.)To assemble the cake, remove the cake from the tin, trim the top of the cake to make it flat, then cut the cake in half horizontally. Put the bottom half of the cake onto a serving plate and spread with the lemon curd. Spoon dollops of the double cream around the edge of the cake and carefully smooth it into the middle. Drizzle the top half of the cake with the sugar syrup and place it on top of the bottom half. (The sugar syrup will help to keep the cake moist.)Dollop a large spoonful of the buttercream onto the top of the cake, then smooth it over the top of the cake to create a flat surface. Using a ruler, slowly scrape the surface to make sure it is smooth and flat. Spread the icing around the sides of the cake and use a cake scraper or palette knife to make sure it is smooth. Chill in the fridge for two hours, then repeat with another layer of icing. Chill in the fridge for another two hours.Spoon the remaining royal icing into a disposable piping bag and cut off a small hole (alternatively, use a piping bag fitted with a plain 3mm/⅛in nozzle). Pipe ‘Happy Birthday’ onto the cake (or a message of your choice) and use the remaining royal icing to stick the piped flowers onto the top and sides of the cake. A few days before make the royal icing daisies. Spoon one quarter of the royal icing into a disposable piping bag and cut off a small hole (alternatively, use a piping bag fitted with a plain 3mm/⅛in nozzle). A few days before make the royal icing daisies. Spoon one quarter of the royal icing into a disposable piping bag and cut off a small hole (alternatively, use a piping bag fitted with a plain 3mm/⅛in nozzle). Line a baking tray with non-stick baking paper, stick the paper to the tray with a little royal icing. Pipe daisy shapes onto the paper. Line a baking tray with non-stick baking paper, stick the paper to the tray with a little royal icing. Pipe daisy shapes onto the paper. Spoon one quarter of the royal icing into a bowl and stir in the yellow food colouring. Spoon this into a disposable piping bag and cut off a small hole (alternatively, use a piping bag fitted with a plain 3mm/⅛in nozzle). Pipe yellow dots into the middle of each daisy. Spoon one quarter of the royal icing into a bowl and stir in the yellow food colouring. Spoon this into a disposable piping bag and cut off a small hole (alternatively, use a piping bag fitted with a plain 3mm/⅛in nozzle). Pipe yellow dots into the middle of each daisy. Set aside to dry, at room temperature, for 1-2 days. Set aside to dry, at room temperature, for 1-2 days. For the cake, line the base of a deep 20cm/8in cake tin with non-stick paper and preheat the oven to180C/350F/Gas 4. For the cake, line the base of a deep 20cm/8in cake tin with non-stick paper and preheat the oven to180C/350F/Gas 4. Melt the butter over a low heat in a small pan, pour it into a bowl with the sugar, oil, cornflour (or arrowroot or cocoa) and vanilla. Beat well until smooth, then whisk in the eggs followed by the milk and cream. Melt the butter over a low heat in a small pan, pour it into a bowl with the sugar, oil, cornflour (or arrowroot or cocoa) and vanilla. Beat well until smooth, then whisk in the eggs followed by the milk and cream. Sift and beat the flour and baking powder into the butter mixture in batches until smooth, then spoon into the prepared tin and bake for about 50 minutes, or until springy to the tough and skewer inserted into the middle comes out clean. Sift and beat the flour and baking powder into the butter mixture in batches until smooth, then spoon into the prepared tin and bake for about 50 minutes, or until springy to the tough and skewer inserted into the middle comes out clean. For the buttercream, mix the icing sugar, glucose, condensed milk, flavouring and butter with an electric mixer in a bowl until smooth and light, then beat in the baking margarine until smooth. For the buttercream, mix the icing sugar, glucose, condensed milk, flavouring and butter with an electric mixer in a bowl until smooth and light, then beat in the baking margarine until smooth. In a jug, stir the icing sugar into the cream until dissolved, then add the yellow food colouring and lemon extract until light and fluffy. (This buttercream keeps very well covered at room temperature for 2-3 days and can be warmed slightly and re-beaten if the texture is too firm.) In a jug, stir the icing sugar into the cream until dissolved, then add the yellow food colouring and lemon extract until light and fluffy. (This buttercream keeps very well covered at room temperature for 2-3 days and can be warmed slightly and re-beaten if the texture is too firm.) To assemble the cake, remove the cake from the tin, trim the top of the cake to make it flat, then cut the cake in half horizontally. Put the bottom half of the cake onto a serving plate and spread with the lemon curd. Spoon dollops of the double cream around the edge of the cake and carefully smooth it into the middle. Drizzle the top half of the cake with the sugar syrup and place it on top of the bottom half. (The sugar syrup will help to keep the cake moist.) To assemble the cake, remove the cake from the tin, trim the top of the cake to make it flat, then cut the cake in half horizontally. Put the bottom half of the cake onto a serving plate and spread with the lemon curd. Spoon dollops of the double cream around the edge of the cake and carefully smooth it into the middle. Drizzle the top half of the cake with the sugar syrup and place it on top of the bottom half. (The sugar syrup will help to keep the cake moist.) Dollop a large spoonful of the buttercream onto the top of the cake, then smooth it over the top of the cake to create a flat surface. Using a ruler, slowly scrape the surface to make sure it is smooth and flat. Dollop a large spoonful of the buttercream onto the top of the cake, then smooth it over the top of the cake to create a flat surface. Using a ruler, slowly scrape the surface to make sure it is smooth and flat. Spread the icing around the sides of the cake and use a cake scraper or palette knife to make sure it is smooth. Spread the icing around the sides of the cake and use a cake scraper or palette knife to make sure it is smooth. Chill in the fridge for two hours, then repeat with another layer of icing. Chill in the fridge for another two hours. Chill in the fridge for two hours, then repeat with another layer of icing. Chill in the fridge for another two hours. Spoon the remaining royal icing into a disposable piping bag and cut off a small hole (alternatively, use a piping bag fitted with a plain 3mm/⅛in nozzle). Spoon the remaining royal icing into a disposable piping bag and cut off a small hole (alternatively, use a piping bag fitted with a plain 3mm/⅛in nozzle). Pipe ‘Happy Birthday’ onto the cake (or a message of your choice) and use the remaining royal icing to stick the piped flowers onto the top and sides of the cake. Pipe ‘Happy Birthday’ onto the cake (or a message of your choice) and use the remaining royal icing to stick the piped flowers onto the top and sides of the cake."
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} | 7efaee0d76430a33ff93111c21f1cc245c6f10390cffc0a62dc1e65fdd03d8cb | Heart cake recipe
To make the vanilla sponge cake, preheat the oven to 180C/160C Fan/Gas 4. Grease two 20cm/8in cake tins with cake release spray.In a bowl, whisk together the dry ingredients along with a pinch of salt. Beat in the butter until it is incorporated and the mixture appears to be evenly coated and looks like a fine crumble mix – using a stand mixer, this will take around 2–3 minutes on a medium speed.Add the eggs and beat, first on medium then on high speed, just until incorporated.Add the milk and vanilla and beat, first on medium and then on high speed, for 2–3 minutes until the mixture is smooth and combined; it will appear a bit lighter in colour.Divide the mixture between the two prepared cake tins and level out to the edges. Bake for 25–30 minutes, or until a toothpick inserted into the centre comes out clean. Remove from the oven and leave to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely.To make the Swiss meringue buttercream, place a metal or glass bowl over a saucepan with 2.5cm/1in of boiling water, making sure the bowl does not touch the water. Add the egg whites and sugar, then whisk to combine. Leave over a medium heat for around 5 minutes, stirring occasionally. It’s done when it’s no longer grainy to the touch – you can rub some between your thumb and forefinger to check.Transfer the mixture to a stand mixer and whisk, starting on low and then leaving on a high speed. Whisk until you have stiff peaks.Add the soft butter – you can put this in all at once. Whisk until all combined evenly and you have a fluffy buttercream. It might start to look like scrambled eggs and split. Ignore this and keep whisking!If you want to use gel food colouring, add it now. To decorate as the photo, set aside a small amount of white buttercream in a bowl. Place another small amount in a separate bowl and colour it dark coral. For the remaining buttercream, colour it light coral. Beat on a low speed right before using to knock out any air bubbles for extra smooth icing.To assemble the cake, stack with buttercream (add a filling if you like!) and add a thin layer of buttercream to the outside to serve as a 'crumb coat'. Chill in the fridge for about 10 minutes.Mark your cake by scoring into quarters, then use a sharp knife to trim away the round edges between the score marks on the bottom two quarters of your cake. Attach these to either side of the top two quarters to make a heart shape. Add some extra buttercream to stick and neaten up the shape as needed and put back in the fridge to set well – about 15–20 minutes should be plenty.Ice your cake with a final coat of light coral buttercream. For a smooth finish, set the cake on a turntable and use a cake scraper to sweep away the excess buttercream from the sides.To pipe the ruffles as in the photo, keep your cake on a turntable and place the dark coral buttercream into a piping bag fitted with a small ruffle piping nozzle (no. 050). Using a light pressure, place the tip close to, but not directly on, the bottom of the cake at a 45-degree upwards angle and gently squeeze. Move the turntable, keeping your piping hand in the same place, to ensure consistency. Add a second layer of ruffles, then repeat at the top of the cake.To pipe the shell border, place the white buttercream in a piping bag fitted with a shell nozzle. Placing your piping bag at the side of the cake, but not touching, and apply a very gentle pressure while slightly pulling up and let the icing expand your shell like filling a balloon, then stop squeezing and pull away – this forms the tail of your shell. Use the turntable to move the cake, keeping your piping hand in the same place, and repeat until you’ve completed the border. Add another shell border at the top of the cake. To finish, top with cocktail cherries. To make the vanilla sponge cake, preheat the oven to 180C/160C Fan/Gas 4. Grease two 20cm/8in cake tins with cake release spray. To make the vanilla sponge cake, preheat the oven to 180C/160C Fan/Gas 4. Grease two 20cm/8in cake tins with cake release spray. In a bowl, whisk together the dry ingredients along with a pinch of salt. Beat in the butter until it is incorporated and the mixture appears to be evenly coated and looks like a fine crumble mix – using a stand mixer, this will take around 2–3 minutes on a medium speed. In a bowl, whisk together the dry ingredients along with a pinch of salt. Beat in the butter until it is incorporated and the mixture appears to be evenly coated and looks like a fine crumble mix – using a stand mixer, this will take around 2–3 minutes on a medium speed. Add the eggs and beat, first on medium then on high speed, just until incorporated. Add the eggs and beat, first on medium then on high speed, just until incorporated. Add the milk and vanilla and beat, first on medium and then on high speed, for 2–3 minutes until the mixture is smooth and combined; it will appear a bit lighter in colour. Add the milk and vanilla and beat, first on medium and then on high speed, for 2–3 minutes until the mixture is smooth and combined; it will appear a bit lighter in colour. Divide the mixture between the two prepared cake tins and level out to the edges. Bake for 25–30 minutes, or until a toothpick inserted into the centre comes out clean. Remove from the oven and leave to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely. Divide the mixture between the two prepared cake tins and level out to the edges. Bake for 25–30 minutes, or until a toothpick inserted into the centre comes out clean. Remove from the oven and leave to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely. To make the Swiss meringue buttercream, place a metal or glass bowl over a saucepan with 2.5cm/1in of boiling water, making sure the bowl does not touch the water. Add the egg whites and sugar, then whisk to combine. Leave over a medium heat for around 5 minutes, stirring occasionally. It’s done when it’s no longer grainy to the touch – you can rub some between your thumb and forefinger to check. To make the Swiss meringue buttercream, place a metal or glass bowl over a saucepan with 2.5cm/1in of boiling water, making sure the bowl does not touch the water. Add the egg whites and sugar, then whisk to combine. Leave over a medium heat for around 5 minutes, stirring occasionally. It’s done when it’s no longer grainy to the touch – you can rub some between your thumb and forefinger to check. Transfer the mixture to a stand mixer and whisk, starting on low and then leaving on a high speed. Whisk until you have stiff peaks. Transfer the mixture to a stand mixer and whisk, starting on low and then leaving on a high speed. Whisk until you have stiff peaks. Add the soft butter – you can put this in all at once. Whisk until all combined evenly and you have a fluffy buttercream. It might start to look like scrambled eggs and split. Ignore this and keep whisking! Add the soft butter – you can put this in all at once. Whisk until all combined evenly and you have a fluffy buttercream. It might start to look like scrambled eggs and split. Ignore this and keep whisking! If you want to use gel food colouring, add it now. To decorate as the photo, set aside a small amount of white buttercream in a bowl. Place another small amount in a separate bowl and colour it dark coral. For the remaining buttercream, colour it light coral. Beat on a low speed right before using to knock out any air bubbles for extra smooth icing. If you want to use gel food colouring, add it now. To decorate as the photo, set aside a small amount of white buttercream in a bowl. Place another small amount in a separate bowl and colour it dark coral. For the remaining buttercream, colour it light coral. Beat on a low speed right before using to knock out any air bubbles for extra smooth icing. To assemble the cake, stack with buttercream (add a filling if you like!) and add a thin layer of buttercream to the outside to serve as a 'crumb coat'. Chill in the fridge for about 10 minutes. To assemble the cake, stack with buttercream (add a filling if you like!) and add a thin layer of buttercream to the outside to serve as a 'crumb coat'. Chill in the fridge for about 10 minutes. Mark your cake by scoring into quarters, then use a sharp knife to trim away the round edges between the score marks on the bottom two quarters of your cake. Attach these to either side of the top two quarters to make a heart shape. Add some extra buttercream to stick and neaten up the shape as needed and put back in the fridge to set well – about 15–20 minutes should be plenty. Mark your cake by scoring into quarters, then use a sharp knife to trim away the round edges between the score marks on the bottom two quarters of your cake. Attach these to either side of the top two quarters to make a heart shape. Add some extra buttercream to stick and neaten up the shape as needed and put back in the fridge to set well – about 15–20 minutes should be plenty. Ice your cake with a final coat of light coral buttercream. For a smooth finish, set the cake on a turntable and use a cake scraper to sweep away the excess buttercream from the sides. Ice your cake with a final coat of light coral buttercream. For a smooth finish, set the cake on a turntable and use a cake scraper to sweep away the excess buttercream from the sides. To pipe the ruffles as in the photo, keep your cake on a turntable and place the dark coral buttercream into a piping bag fitted with a small ruffle piping nozzle (no. 050). Using a light pressure, place the tip close to, but not directly on, the bottom of the cake at a 45-degree upwards angle and gently squeeze. Move the turntable, keeping your piping hand in the same place, to ensure consistency. Add a second layer of ruffles, then repeat at the top of the cake. To pipe the ruffles as in the photo, keep your cake on a turntable and place the dark coral buttercream into a piping bag fitted with a small ruffle piping nozzle (no. 050). Using a light pressure, place the tip close to, but not directly on, the bottom of the cake at a 45-degree upwards angle and gently squeeze. Move the turntable, keeping your piping hand in the same place, to ensure consistency. Add a second layer of ruffles, then repeat at the top of the cake. To pipe the shell border, place the white buttercream in a piping bag fitted with a shell nozzle. Placing your piping bag at the side of the cake, but not touching, and apply a very gentle pressure while slightly pulling up and let the icing expand your shell like filling a balloon, then stop squeezing and pull away – this forms the tail of your shell. Use the turntable to move the cake, keeping your piping hand in the same place, and repeat until you’ve completed the border. Add another shell border at the top of the cake. To finish, top with cocktail cherries. To pipe the shell border, place the white buttercream in a piping bag fitted with a shell nozzle. Placing your piping bag at the side of the cake, but not touching, and apply a very gentle pressure while slightly pulling up and let the icing expand your shell like filling a balloon, then stop squeezing and pull away – this forms the tail of your shell. Use the turntable to move the cake, keeping your piping hand in the same place, and repeat until you’ve completed the border. Add another shell border at the top of the cake. To finish, top with cocktail cherries. | {
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"content": "To make the vanilla sponge cake, preheat the oven to 180C/160C Fan/Gas 4. Grease two 20cm/8in cake tins with cake release spray.In a bowl, whisk together the dry ingredients along with a pinch of salt. Beat in the butter until it is incorporated and the mixture appears to be evenly coated and looks like a fine crumble mix – using a stand mixer, this will take around 2–3 minutes on a medium speed.Add the eggs and beat, first on medium then on high speed, just until incorporated.Add the milk and vanilla and beat, first on medium and then on high speed, for 2–3 minutes until the mixture is smooth and combined; it will appear a bit lighter in colour.Divide the mixture between the two prepared cake tins and level out to the edges. Bake for 25–30 minutes, or until a toothpick inserted into the centre comes out clean. Remove from the oven and leave to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely.To make the Swiss meringue buttercream, place a metal or glass bowl over a saucepan with 2.5cm/1in of boiling water, making sure the bowl does not touch the water. Add the egg whites and sugar, then whisk to combine. Leave over a medium heat for around 5 minutes, stirring occasionally. It’s done when it’s no longer grainy to the touch – you can rub some between your thumb and forefinger to check.Transfer the mixture to a stand mixer and whisk, starting on low and then leaving on a high speed. Whisk until you have stiff peaks.Add the soft butter – you can put this in all at once. Whisk until all combined evenly and you have a fluffy buttercream. It might start to look like scrambled eggs and split. Ignore this and keep whisking!If you want to use gel food colouring, add it now. To decorate as the photo, set aside a small amount of white buttercream in a bowl. Place another small amount in a separate bowl and colour it dark coral. For the remaining buttercream, colour it light coral. Beat on a low speed right before using to knock out any air bubbles for extra smooth icing.To assemble the cake, stack with buttercream (add a filling if you like!) and add a thin layer of buttercream to the outside to serve as a 'crumb coat'. Chill in the fridge for about 10 minutes.Mark your cake by scoring into quarters, then use a sharp knife to trim away the round edges between the score marks on the bottom two quarters of your cake. Attach these to either side of the top two quarters to make a heart shape. Add some extra buttercream to stick and neaten up the shape as needed and put back in the fridge to set well – about 15–20 minutes should be plenty.Ice your cake with a final coat of light coral buttercream. For a smooth finish, set the cake on a turntable and use a cake scraper to sweep away the excess buttercream from the sides.To pipe the ruffles as in the photo, keep your cake on a turntable and place the dark coral buttercream into a piping bag fitted with a small ruffle piping nozzle (no. 050). Using a light pressure, place the tip close to, but not directly on, the bottom of the cake at a 45-degree upwards angle and gently squeeze. Move the turntable, keeping your piping hand in the same place, to ensure consistency. Add a second layer of ruffles, then repeat at the top of the cake.To pipe the shell border, place the white buttercream in a piping bag fitted with a shell nozzle. Placing your piping bag at the side of the cake, but not touching, and apply a very gentle pressure while slightly pulling up and let the icing expand your shell like filling a balloon, then stop squeezing and pull away – this forms the tail of your shell. Use the turntable to move the cake, keeping your piping hand in the same place, and repeat until you’ve completed the border. Add another shell border at the top of the cake. To finish, top with cocktail cherries. To make the vanilla sponge cake, preheat the oven to 180C/160C Fan/Gas 4. Grease two 20cm/8in cake tins with cake release spray. To make the vanilla sponge cake, preheat the oven to 180C/160C Fan/Gas 4. Grease two 20cm/8in cake tins with cake release spray. In a bowl, whisk together the dry ingredients along with a pinch of salt. Beat in the butter until it is incorporated and the mixture appears to be evenly coated and looks like a fine crumble mix – using a stand mixer, this will take around 2–3 minutes on a medium speed. In a bowl, whisk together the dry ingredients along with a pinch of salt. Beat in the butter until it is incorporated and the mixture appears to be evenly coated and looks like a fine crumble mix – using a stand mixer, this will take around 2–3 minutes on a medium speed. Add the eggs and beat, first on medium then on high speed, just until incorporated. Add the eggs and beat, first on medium then on high speed, just until incorporated. Add the milk and vanilla and beat, first on medium and then on high speed, for 2–3 minutes until the mixture is smooth and combined; it will appear a bit lighter in colour. Add the milk and vanilla and beat, first on medium and then on high speed, for 2–3 minutes until the mixture is smooth and combined; it will appear a bit lighter in colour. Divide the mixture between the two prepared cake tins and level out to the edges. Bake for 25–30 minutes, or until a toothpick inserted into the centre comes out clean. Remove from the oven and leave to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely. Divide the mixture between the two prepared cake tins and level out to the edges. Bake for 25–30 minutes, or until a toothpick inserted into the centre comes out clean. Remove from the oven and leave to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely. To make the Swiss meringue buttercream, place a metal or glass bowl over a saucepan with 2.5cm/1in of boiling water, making sure the bowl does not touch the water. Add the egg whites and sugar, then whisk to combine. Leave over a medium heat for around 5 minutes, stirring occasionally. It’s done when it’s no longer grainy to the touch – you can rub some between your thumb and forefinger to check. To make the Swiss meringue buttercream, place a metal or glass bowl over a saucepan with 2.5cm/1in of boiling water, making sure the bowl does not touch the water. Add the egg whites and sugar, then whisk to combine. Leave over a medium heat for around 5 minutes, stirring occasionally. It’s done when it’s no longer grainy to the touch – you can rub some between your thumb and forefinger to check. Transfer the mixture to a stand mixer and whisk, starting on low and then leaving on a high speed. Whisk until you have stiff peaks. Transfer the mixture to a stand mixer and whisk, starting on low and then leaving on a high speed. Whisk until you have stiff peaks. Add the soft butter – you can put this in all at once. Whisk until all combined evenly and you have a fluffy buttercream. It might start to look like scrambled eggs and split. Ignore this and keep whisking! Add the soft butter – you can put this in all at once. Whisk until all combined evenly and you have a fluffy buttercream. It might start to look like scrambled eggs and split. Ignore this and keep whisking! If you want to use gel food colouring, add it now. To decorate as the photo, set aside a small amount of white buttercream in a bowl. Place another small amount in a separate bowl and colour it dark coral. For the remaining buttercream, colour it light coral. Beat on a low speed right before using to knock out any air bubbles for extra smooth icing. If you want to use gel food colouring, add it now. To decorate as the photo, set aside a small amount of white buttercream in a bowl. Place another small amount in a separate bowl and colour it dark coral. For the remaining buttercream, colour it light coral. Beat on a low speed right before using to knock out any air bubbles for extra smooth icing. To assemble the cake, stack with buttercream (add a filling if you like!) and add a thin layer of buttercream to the outside to serve as a 'crumb coat'. Chill in the fridge for about 10 minutes. To assemble the cake, stack with buttercream (add a filling if you like!) and add a thin layer of buttercream to the outside to serve as a 'crumb coat'. Chill in the fridge for about 10 minutes. Mark your cake by scoring into quarters, then use a sharp knife to trim away the round edges between the score marks on the bottom two quarters of your cake. Attach these to either side of the top two quarters to make a heart shape. Add some extra buttercream to stick and neaten up the shape as needed and put back in the fridge to set well – about 15–20 minutes should be plenty. Mark your cake by scoring into quarters, then use a sharp knife to trim away the round edges between the score marks on the bottom two quarters of your cake. Attach these to either side of the top two quarters to make a heart shape. Add some extra buttercream to stick and neaten up the shape as needed and put back in the fridge to set well – about 15–20 minutes should be plenty. Ice your cake with a final coat of light coral buttercream. For a smooth finish, set the cake on a turntable and use a cake scraper to sweep away the excess buttercream from the sides. Ice your cake with a final coat of light coral buttercream. For a smooth finish, set the cake on a turntable and use a cake scraper to sweep away the excess buttercream from the sides. To pipe the ruffles as in the photo, keep your cake on a turntable and place the dark coral buttercream into a piping bag fitted with a small ruffle piping nozzle (no. 050). Using a light pressure, place the tip close to, but not directly on, the bottom of the cake at a 45-degree upwards angle and gently squeeze. Move the turntable, keeping your piping hand in the same place, to ensure consistency. Add a second layer of ruffles, then repeat at the top of the cake. To pipe the ruffles as in the photo, keep your cake on a turntable and place the dark coral buttercream into a piping bag fitted with a small ruffle piping nozzle (no. 050). Using a light pressure, place the tip close to, but not directly on, the bottom of the cake at a 45-degree upwards angle and gently squeeze. Move the turntable, keeping your piping hand in the same place, to ensure consistency. Add a second layer of ruffles, then repeat at the top of the cake. To pipe the shell border, place the white buttercream in a piping bag fitted with a shell nozzle. Placing your piping bag at the side of the cake, but not touching, and apply a very gentle pressure while slightly pulling up and let the icing expand your shell like filling a balloon, then stop squeezing and pull away – this forms the tail of your shell. Use the turntable to move the cake, keeping your piping hand in the same place, and repeat until you’ve completed the border. Add another shell border at the top of the cake. To finish, top with cocktail cherries. To pipe the shell border, place the white buttercream in a piping bag fitted with a shell nozzle. Placing your piping bag at the side of the cake, but not touching, and apply a very gentle pressure while slightly pulling up and let the icing expand your shell like filling a balloon, then stop squeezing and pull away – this forms the tail of your shell. Use the turntable to move the cake, keeping your piping hand in the same place, and repeat until you’ve completed the border. Add another shell border at the top of the cake. To finish, top with cocktail cherries."
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} | cacdab3c16ac3d491da3228f9f7fb580f09eed224416e1d3b1458d0b24118276 | Salted caramel drip cake recipe
An average of 3.8 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salted_caramel_cake_45423_16x9.jpg This three-layer salted caramel sponge is layered with salted caramel frosting and a pure drip of salted caramel for complete decadence. Equipment and preparation: You will need 3 x 18cm/7in cake tins. 250g/9oz unsalted butter, softened, plus extra for greasing100g/3½oz golden caster sugar100g/3½oz soft light brown sugar100g/3½oz golden syrup4 medium free-range eggs, lightly beaten2 tsp vanilla bean paste350g/12oz self-raising flour1 tsp baking powder½ tsp sea salt flakes, crushed100ml/3½fl oz milk 250g/9oz unsalted butter, softened, plus extra for greasing 100g/3½oz golden caster sugar 100g/3½oz soft light brown sugar 100g/3½oz golden syrup 4 medium free-range eggs, lightly beaten 2 tsp vanilla bean paste 350g/12oz self-raising flour 1 tsp baking powder ½ tsp sea salt flakes, crushed 100ml/3½fl oz milk 250g/9oz caster sugar125g/4½oz soured cream30g/1oz unsalted butter1 tsp vanilla bean paste½ tsp sea salt flakes 250g/9oz caster sugar 125g/4½oz soured cream 30g/1oz unsalted butter 1 tsp vanilla bean paste ½ tsp sea salt flakes 250g/9oz unsalted butter, softened2 tsp vanilla bean paste425–450g/15oz–1lb icing sugar, sifted 3–4 tbsp milkpinch salt 250g/9oz unsalted butter, softened 2 tsp vanilla bean paste 425–450g/15oz–1lb icing sugar, sifted 3–4 tbsp milk pinch salt Method Heat the oven to 180C/160C Fan/Gas 4. Grease and line the bases of 3 x 18cm/7in cake tins with buttered baking paper.To make the cake, cream the butter with the golden caster sugar, soft light brown sugar and golden syrup for about 5 minutes in a free-standing mixer fitted with a creamer attachment (or using hand-held beaters) until the mixture is pale and light. Add the eggs one at a time, beating well between each addition and scraping down the sides of the bowl with a rubber spatula. Add the vanilla and mix again to combine. Sift the flour, baking powder and salt into the bowl and fold in until almost combined. Fold in the milk until nearly smooth, then mix for 30 seconds in the stand mixer until silky smooth.Divide the mixture evenly between the prepared tins and spread level with the back of a spoon or a palette knife. Bake on the middle shelf of the preheated oven for 25 minutes, or until well risen and a wooden skewer inserted into the middle of the cake comes out clean. Leave the cakes to cool in the tins for 2–3 minutes and then turn out onto a wire rack and leave until cold while you make the salted caramel sauce. To make the salted caramel, tip the caster sugar into a medium-sized, heavy bottomed saucepan and add 2 tablespoons water. Set the pan over a low heat to dissolve the sugar without stirring, but gently swirl the pan from time to time. Brush the sides of the pan with water to melt any sugar crystals that may have formed and stuck to inside of the pan. Once all of the sugar has dissolved increase the heat to medium and bring the syrup to the boil. Continue to cook until the syrup becomes a deep amber colour, swirling the pan to ensure that the caramel cooks evenly. Carefully slide the pan off the heat and add the soured cream and butter and stir gently to combine. Return the pan to a low heat to re-melt any hardened caramel. Add the vanilla and salt, mix to combine and pour the caramel into a bowl. Cool until needed.To make the frosting, cream the butter with 150g/5½oz salted caramel and the vanilla in a free-standing mixer fitted with a paddle attachment for 3–4 minutes, or until soft and light. Gradually add the sifted icing sugar and milk, and beat until thoroughly combined. Scrape down the sides of the bowl with a rubber spatula and continue to beat for a further 3–4 minutes, or until the frosting is light and fluffy. To assemble the cake, place one cake layer on a cake serving plate and spread the top with 1 tablespoon of the salted caramel and then 3 tablespoons of the buttercream frosting. Top with another cake layer and repeat spreading with the salted caramel and buttercream and ending with the third cake layer. Cover the top and sides of the cake with a thin coat of buttercream and chill in the fridge for 30 minutes until firm. Set the remaining frosting aside at room temperature.Cover the top and sides of the cake with another smooth layer of buttercream and pipe any leftover frosting over the top of the cake. Drizzle the remaining salted caramel over the top and down the sides of the cake and serve. Heat the oven to 180C/160C Fan/Gas 4. Grease and line the bases of 3 x 18cm/7in cake tins with buttered baking paper. Heat the oven to 180C/160C Fan/Gas 4. Grease and line the bases of 3 x 18cm/7in cake tins with buttered baking paper. To make the cake, cream the butter with the golden caster sugar, soft light brown sugar and golden syrup for about 5 minutes in a free-standing mixer fitted with a creamer attachment (or using hand-held beaters) until the mixture is pale and light. Add the eggs one at a time, beating well between each addition and scraping down the sides of the bowl with a rubber spatula. Add the vanilla and mix again to combine. Sift the flour, baking powder and salt into the bowl and fold in until almost combined. Fold in the milk until nearly smooth, then mix for 30 seconds in the stand mixer until silky smooth. To make the cake, cream the butter with the golden caster sugar, soft light brown sugar and golden syrup for about 5 minutes in a free-standing mixer fitted with a creamer attachment (or using hand-held beaters) until the mixture is pale and light. Add the eggs one at a time, beating well between each addition and scraping down the sides of the bowl with a rubber spatula. Add the vanilla and mix again to combine. Sift the flour, baking powder and salt into the bowl and fold in until almost combined. Fold in the milk until nearly smooth, then mix for 30 seconds in the stand mixer until silky smooth. Divide the mixture evenly between the prepared tins and spread level with the back of a spoon or a palette knife. Bake on the middle shelf of the preheated oven for 25 minutes, or until well risen and a wooden skewer inserted into the middle of the cake comes out clean. Leave the cakes to cool in the tins for 2–3 minutes and then turn out onto a wire rack and leave until cold while you make the salted caramel sauce. Divide the mixture evenly between the prepared tins and spread level with the back of a spoon or a palette knife. Bake on the middle shelf of the preheated oven for 25 minutes, or until well risen and a wooden skewer inserted into the middle of the cake comes out clean. Leave the cakes to cool in the tins for 2–3 minutes and then turn out onto a wire rack and leave until cold while you make the salted caramel sauce. To make the salted caramel, tip the caster sugar into a medium-sized, heavy bottomed saucepan and add 2 tablespoons water. Set the pan over a low heat to dissolve the sugar without stirring, but gently swirl the pan from time to time. Brush the sides of the pan with water to melt any sugar crystals that may have formed and stuck to inside of the pan. Once all of the sugar has dissolved increase the heat to medium and bring the syrup to the boil. Continue to cook until the syrup becomes a deep amber colour, swirling the pan to ensure that the caramel cooks evenly. To make the salted caramel, tip the caster sugar into a medium-sized, heavy bottomed saucepan and add 2 tablespoons water. Set the pan over a low heat to dissolve the sugar without stirring, but gently swirl the pan from time to time. Brush the sides of the pan with water to melt any sugar crystals that may have formed and stuck to inside of the pan. Once all of the sugar has dissolved increase the heat to medium and bring the syrup to the boil. Continue to cook until the syrup becomes a deep amber colour, swirling the pan to ensure that the caramel cooks evenly. Carefully slide the pan off the heat and add the soured cream and butter and stir gently to combine. Return the pan to a low heat to re-melt any hardened caramel. Add the vanilla and salt, mix to combine and pour the caramel into a bowl. Cool until needed. Carefully slide the pan off the heat and add the soured cream and butter and stir gently to combine. Return the pan to a low heat to re-melt any hardened caramel. Add the vanilla and salt, mix to combine and pour the caramel into a bowl. Cool until needed. To make the frosting, cream the butter with 150g/5½oz salted caramel and the vanilla in a free-standing mixer fitted with a paddle attachment for 3–4 minutes, or until soft and light. Gradually add the sifted icing sugar and milk, and beat until thoroughly combined. Scrape down the sides of the bowl with a rubber spatula and continue to beat for a further 3–4 minutes, or until the frosting is light and fluffy. To make the frosting, cream the butter with 150g/5½oz salted caramel and the vanilla in a free-standing mixer fitted with a paddle attachment for 3–4 minutes, or until soft and light. Gradually add the sifted icing sugar and milk, and beat until thoroughly combined. Scrape down the sides of the bowl with a rubber spatula and continue to beat for a further 3–4 minutes, or until the frosting is light and fluffy. To assemble the cake, place one cake layer on a cake serving plate and spread the top with 1 tablespoon of the salted caramel and then 3 tablespoons of the buttercream frosting. Top with another cake layer and repeat spreading with the salted caramel and buttercream and ending with the third cake layer. Cover the top and sides of the cake with a thin coat of buttercream and chill in the fridge for 30 minutes until firm. Set the remaining frosting aside at room temperature. To assemble the cake, place one cake layer on a cake serving plate and spread the top with 1 tablespoon of the salted caramel and then 3 tablespoons of the buttercream frosting. Top with another cake layer and repeat spreading with the salted caramel and buttercream and ending with the third cake layer. Cover the top and sides of the cake with a thin coat of buttercream and chill in the fridge for 30 minutes until firm. Set the remaining frosting aside at room temperature. Cover the top and sides of the cake with another smooth layer of buttercream and pipe any leftover frosting over the top of the cake. Drizzle the remaining salted caramel over the top and down the sides of the cake and serve. Cover the top and sides of the cake with another smooth layer of buttercream and pipe any leftover frosting over the top of the cake. Drizzle the remaining salted caramel over the top and down the sides of the cake and serve. | {
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"title": "Salted caramel drip cake 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/salted_caramel_cake_45423_16x9.jpg This three-layer salted caramel sponge is layered with salted caramel frosting and a pure drip of salted caramel for complete decadence. Equipment and preparation: You will need 3 x 18cm/7in cake tins. 250g/9oz unsalted butter, softened, plus extra for greasing100g/3½oz golden caster sugar100g/3½oz soft light brown sugar100g/3½oz golden syrup4 medium free-range eggs, lightly beaten2 tsp vanilla bean paste350g/12oz self-raising flour1 tsp baking powder½ tsp sea salt flakes, crushed100ml/3½fl oz milk 250g/9oz unsalted butter, softened, plus extra for greasing 100g/3½oz golden caster sugar 100g/3½oz soft light brown sugar 100g/3½oz golden syrup 4 medium free-range eggs, lightly beaten 2 tsp vanilla bean paste 350g/12oz self-raising flour 1 tsp baking powder ½ tsp sea salt flakes, crushed 100ml/3½fl oz milk 250g/9oz caster sugar125g/4½oz soured cream30g/1oz unsalted butter1 tsp vanilla bean paste½ tsp sea salt flakes 250g/9oz caster sugar 125g/4½oz soured cream 30g/1oz unsalted butter 1 tsp vanilla bean paste ½ tsp sea salt flakes 250g/9oz unsalted butter, softened2 tsp vanilla bean paste425–450g/15oz–1lb icing sugar, sifted 3–4 tbsp milkpinch salt 250g/9oz unsalted butter, softened 2 tsp vanilla bean paste 425–450g/15oz–1lb icing sugar, sifted 3–4 tbsp milk pinch salt Method Heat the oven to 180C/160C Fan/Gas 4. Grease and line the bases of 3 x 18cm/7in cake tins with buttered baking paper.To make the cake, cream the butter with the golden caster sugar, soft light brown sugar and golden syrup for about 5 minutes in a free-standing mixer fitted with a creamer attachment (or using hand-held beaters) until the mixture is pale and light. Add the eggs one at a time, beating well between each addition and scraping down the sides of the bowl with a rubber spatula. Add the vanilla and mix again to combine. Sift the flour, baking powder and salt into the bowl and fold in until almost combined. Fold in the milk until nearly smooth, then mix for 30 seconds in the stand mixer until silky smooth.Divide the mixture evenly between the prepared tins and spread level with the back of a spoon or a palette knife. Bake on the middle shelf of the preheated oven for 25 minutes, or until well risen and a wooden skewer inserted into the middle of the cake comes out clean. Leave the cakes to cool in the tins for 2–3 minutes and then turn out onto a wire rack and leave until cold while you make the salted caramel sauce. To make the salted caramel, tip the caster sugar into a medium-sized, heavy bottomed saucepan and add 2 tablespoons water. Set the pan over a low heat to dissolve the sugar without stirring, but gently swirl the pan from time to time. Brush the sides of the pan with water to melt any sugar crystals that may have formed and stuck to inside of the pan. Once all of the sugar has dissolved increase the heat to medium and bring the syrup to the boil. Continue to cook until the syrup becomes a deep amber colour, swirling the pan to ensure that the caramel cooks evenly. Carefully slide the pan off the heat and add the soured cream and butter and stir gently to combine. Return the pan to a low heat to re-melt any hardened caramel. Add the vanilla and salt, mix to combine and pour the caramel into a bowl. Cool until needed.To make the frosting, cream the butter with 150g/5½oz salted caramel and the vanilla in a free-standing mixer fitted with a paddle attachment for 3–4 minutes, or until soft and light. Gradually add the sifted icing sugar and milk, and beat until thoroughly combined. Scrape down the sides of the bowl with a rubber spatula and continue to beat for a further 3–4 minutes, or until the frosting is light and fluffy. To assemble the cake, place one cake layer on a cake serving plate and spread the top with 1 tablespoon of the salted caramel and then 3 tablespoons of the buttercream frosting. Top with another cake layer and repeat spreading with the salted caramel and buttercream and ending with the third cake layer. Cover the top and sides of the cake with a thin coat of buttercream and chill in the fridge for 30 minutes until firm. Set the remaining frosting aside at room temperature.Cover the top and sides of the cake with another smooth layer of buttercream and pipe any leftover frosting over the top of the cake. Drizzle the remaining salted caramel over the top and down the sides of the cake and serve. Heat the oven to 180C/160C Fan/Gas 4. Grease and line the bases of 3 x 18cm/7in cake tins with buttered baking paper. Heat the oven to 180C/160C Fan/Gas 4. Grease and line the bases of 3 x 18cm/7in cake tins with buttered baking paper. To make the cake, cream the butter with the golden caster sugar, soft light brown sugar and golden syrup for about 5 minutes in a free-standing mixer fitted with a creamer attachment (or using hand-held beaters) until the mixture is pale and light. Add the eggs one at a time, beating well between each addition and scraping down the sides of the bowl with a rubber spatula. Add the vanilla and mix again to combine. Sift the flour, baking powder and salt into the bowl and fold in until almost combined. Fold in the milk until nearly smooth, then mix for 30 seconds in the stand mixer until silky smooth. To make the cake, cream the butter with the golden caster sugar, soft light brown sugar and golden syrup for about 5 minutes in a free-standing mixer fitted with a creamer attachment (or using hand-held beaters) until the mixture is pale and light. Add the eggs one at a time, beating well between each addition and scraping down the sides of the bowl with a rubber spatula. Add the vanilla and mix again to combine. Sift the flour, baking powder and salt into the bowl and fold in until almost combined. Fold in the milk until nearly smooth, then mix for 30 seconds in the stand mixer until silky smooth. Divide the mixture evenly between the prepared tins and spread level with the back of a spoon or a palette knife. Bake on the middle shelf of the preheated oven for 25 minutes, or until well risen and a wooden skewer inserted into the middle of the cake comes out clean. Leave the cakes to cool in the tins for 2–3 minutes and then turn out onto a wire rack and leave until cold while you make the salted caramel sauce. Divide the mixture evenly between the prepared tins and spread level with the back of a spoon or a palette knife. Bake on the middle shelf of the preheated oven for 25 minutes, or until well risen and a wooden skewer inserted into the middle of the cake comes out clean. Leave the cakes to cool in the tins for 2–3 minutes and then turn out onto a wire rack and leave until cold while you make the salted caramel sauce. To make the salted caramel, tip the caster sugar into a medium-sized, heavy bottomed saucepan and add 2 tablespoons water. Set the pan over a low heat to dissolve the sugar without stirring, but gently swirl the pan from time to time. Brush the sides of the pan with water to melt any sugar crystals that may have formed and stuck to inside of the pan. Once all of the sugar has dissolved increase the heat to medium and bring the syrup to the boil. Continue to cook until the syrup becomes a deep amber colour, swirling the pan to ensure that the caramel cooks evenly. To make the salted caramel, tip the caster sugar into a medium-sized, heavy bottomed saucepan and add 2 tablespoons water. Set the pan over a low heat to dissolve the sugar without stirring, but gently swirl the pan from time to time. Brush the sides of the pan with water to melt any sugar crystals that may have formed and stuck to inside of the pan. Once all of the sugar has dissolved increase the heat to medium and bring the syrup to the boil. Continue to cook until the syrup becomes a deep amber colour, swirling the pan to ensure that the caramel cooks evenly. Carefully slide the pan off the heat and add the soured cream and butter and stir gently to combine. Return the pan to a low heat to re-melt any hardened caramel. Add the vanilla and salt, mix to combine and pour the caramel into a bowl. Cool until needed. Carefully slide the pan off the heat and add the soured cream and butter and stir gently to combine. Return the pan to a low heat to re-melt any hardened caramel. Add the vanilla and salt, mix to combine and pour the caramel into a bowl. Cool until needed. To make the frosting, cream the butter with 150g/5½oz salted caramel and the vanilla in a free-standing mixer fitted with a paddle attachment for 3–4 minutes, or until soft and light. Gradually add the sifted icing sugar and milk, and beat until thoroughly combined. Scrape down the sides of the bowl with a rubber spatula and continue to beat for a further 3–4 minutes, or until the frosting is light and fluffy. To make the frosting, cream the butter with 150g/5½oz salted caramel and the vanilla in a free-standing mixer fitted with a paddle attachment for 3–4 minutes, or until soft and light. Gradually add the sifted icing sugar and milk, and beat until thoroughly combined. Scrape down the sides of the bowl with a rubber spatula and continue to beat for a further 3–4 minutes, or until the frosting is light and fluffy. To assemble the cake, place one cake layer on a cake serving plate and spread the top with 1 tablespoon of the salted caramel and then 3 tablespoons of the buttercream frosting. Top with another cake layer and repeat spreading with the salted caramel and buttercream and ending with the third cake layer. Cover the top and sides of the cake with a thin coat of buttercream and chill in the fridge for 30 minutes until firm. Set the remaining frosting aside at room temperature. To assemble the cake, place one cake layer on a cake serving plate and spread the top with 1 tablespoon of the salted caramel and then 3 tablespoons of the buttercream frosting. Top with another cake layer and repeat spreading with the salted caramel and buttercream and ending with the third cake layer. Cover the top and sides of the cake with a thin coat of buttercream and chill in the fridge for 30 minutes until firm. Set the remaining frosting aside at room temperature. Cover the top and sides of the cake with another smooth layer of buttercream and pipe any leftover frosting over the top of the cake. Drizzle the remaining salted caramel over the top and down the sides of the cake and serve. Cover the top and sides of the cake with another smooth layer of buttercream and pipe any leftover frosting over the top of the cake. Drizzle the remaining salted caramel over the top and down the sides of the cake and serve."
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} | 96b1f3f5dd4bcdfa9a8a516cb16aed3a863b6f4fae427364c9caa76623f06500 | Vegan Halloween marble cake recipe
To make the cake, grease and line two 15cm/6in cake tins with baking paper. Preheat the oven to 190C/170C Fan/Gas 5. Stir together the yoghurt, milk and vinegar in a jug. Leave to stand for 10 minutes until slightly curdled. Whisk in the oil and vanilla extract. Sift the flour, cornflour, baking powder, caster sugar and salt into a large bowl. Pour the milk mixture into the flour mixture and beat with a balloon whisk for 30–40 seconds, or until smooth. Do not overmix. Transfer one third of the cake batter into a separate bowl.Stir the hot milk and cocoa powder together in a small bowl until smooth. Add this to the smaller portion of batter and fold in until incorporated, taking care not to overmix. Add the orange food colouring to the larger bowl of batter, folding gently so as not to over mix. Divide half of the orange batter between the two cake tins. Then divide half of the chocolate batter between the two tins, directly on top of the vanilla. Repeat the process, layering the remaining orange batter on top of the chocolate and finishing with the chocolate batter. Once all the batter is used up, use a cocktail stick or the handle of a teaspoon to swirl the batters together in the tins. Do this just a few times or the layers will mix too much and won’t have much of a contrast. Knock the base of the tins on the worktop to remove any air bubbles in the batter. Bake on the middle shelf for 40–45 minutes or until a skewer inserted into the middle of the cake comes out clean, or with just a few moist crumbs attached. Remove the cakes from the oven and leave to cool in the tins for 10 minutes. Carefully run a knife around the edge of the pan to loosen and then turn the cakes out onto a wire rack to cool completely. Meanwhile, to make the buttercream, beat the vegan butter in a stand mixer fitted with the paddle attachment. Once it turns slightly pale and creamy, gradually add the icing sugar and beat until incorporated. Add the black gel food colouring, vanilla and milk. Continue to beat until everything is well mixed. The icing will look grey at first. Scrape the buttercream into a microwave-safe bowl and microwave on full power for 30–40 seconds or until partially melted. Stir well and you should notice the icing gradually begins to turn darker. Mix well and place the buttercream in the fridge to firm up for a few hours while the cakes cool. The colour will continue to develop as it sits. Stir the buttercream to check it is a spreadable consistency. If not, chill a little while longer or if it’s too firm, leave on the worktop to come to room temperature. Lightly beat the buttercream to create a creamy consistency but do not overbeat as it can turn pale again as the air is incorporated.If the cakes have domed a little on top, trim using a large, serrated knife to create a flat surface. (It can be crumbled over ice cream later!). Place one of the cakes on a cake plate or board, sticking it down with a bit of buttercream. Top the sponge with a third of the buttercream and spread evenly. Place the second sponge on top and press down gently to sandwich the cakes together. Spread the remaining buttercream in a thick layer all over the top and sides of the cake. Chill the cake in the fridge for 30 minutes until the icing hardens a little.To make the melted candle drip, microwave the chocolate, vegan butter and food colouring in a microwave-safe bowl in 15-second bursts, stirring gently until completely melted. Place this mixture into a squeezy bottle or in a sandwich bag with a very small snip in the corner.Remove the cake from the fridge and begin to drizzle the melted candle drip around the edges of the cake. Since the cake has been chilling, the chocolate should harden quickly. Continue to layer the chocolate to build up what looks like melted candle wax. No need to be precise and the messier it is, the spookier it will look. Push a black, white or gold candle into the centre of the cake to create the ‘wick’ to light before serving. To make the cake, grease and line two 15cm/6in cake tins with baking paper. Preheat the oven to 190C/170C Fan/Gas 5. To make the cake, grease and line two 15cm/6in cake tins with baking paper. Preheat the oven to 190C/170C Fan/Gas 5. Stir together the yoghurt, milk and vinegar in a jug. Leave to stand for 10 minutes until slightly curdled. Whisk in the oil and vanilla extract. Stir together the yoghurt, milk and vinegar in a jug. Leave to stand for 10 minutes until slightly curdled. Whisk in the oil and vanilla extract. Sift the flour, cornflour, baking powder, caster sugar and salt into a large bowl. Pour the milk mixture into the flour mixture and beat with a balloon whisk for 30–40 seconds, or until smooth. Do not overmix. Transfer one third of the cake batter into a separate bowl. Sift the flour, cornflour, baking powder, caster sugar and salt into a large bowl. Pour the milk mixture into the flour mixture and beat with a balloon whisk for 30–40 seconds, or until smooth. Do not overmix. Transfer one third of the cake batter into a separate bowl. Stir the hot milk and cocoa powder together in a small bowl until smooth. Add this to the smaller portion of batter and fold in until incorporated, taking care not to overmix. Add the orange food colouring to the larger bowl of batter, folding gently so as not to over mix. Stir the hot milk and cocoa powder together in a small bowl until smooth. Add this to the smaller portion of batter and fold in until incorporated, taking care not to overmix. Add the orange food colouring to the larger bowl of batter, folding gently so as not to over mix. Divide half of the orange batter between the two cake tins. Then divide half of the chocolate batter between the two tins, directly on top of the vanilla. Repeat the process, layering the remaining orange batter on top of the chocolate and finishing with the chocolate batter. Once all the batter is used up, use a cocktail stick or the handle of a teaspoon to swirl the batters together in the tins. Do this just a few times or the layers will mix too much and won’t have much of a contrast. Knock the base of the tins on the worktop to remove any air bubbles in the batter. Divide half of the orange batter between the two cake tins. Then divide half of the chocolate batter between the two tins, directly on top of the vanilla. Repeat the process, layering the remaining orange batter on top of the chocolate and finishing with the chocolate batter. Once all the batter is used up, use a cocktail stick or the handle of a teaspoon to swirl the batters together in the tins. Do this just a few times or the layers will mix too much and won’t have much of a contrast. Knock the base of the tins on the worktop to remove any air bubbles in the batter. Bake on the middle shelf for 40–45 minutes or until a skewer inserted into the middle of the cake comes out clean, or with just a few moist crumbs attached. Remove the cakes from the oven and leave to cool in the tins for 10 minutes. Carefully run a knife around the edge of the pan to loosen and then turn the cakes out onto a wire rack to cool completely. Bake on the middle shelf for 40–45 minutes or until a skewer inserted into the middle of the cake comes out clean, or with just a few moist crumbs attached. Remove the cakes from the oven and leave to cool in the tins for 10 minutes. Carefully run a knife around the edge of the pan to loosen and then turn the cakes out onto a wire rack to cool completely. Meanwhile, to make the buttercream, beat the vegan butter in a stand mixer fitted with the paddle attachment. Once it turns slightly pale and creamy, gradually add the icing sugar and beat until incorporated. Add the black gel food colouring, vanilla and milk. Continue to beat until everything is well mixed. The icing will look grey at first. Scrape the buttercream into a microwave-safe bowl and microwave on full power for 30–40 seconds or until partially melted. Stir well and you should notice the icing gradually begins to turn darker. Meanwhile, to make the buttercream, beat the vegan butter in a stand mixer fitted with the paddle attachment. Once it turns slightly pale and creamy, gradually add the icing sugar and beat until incorporated. Add the black gel food colouring, vanilla and milk. Continue to beat until everything is well mixed. The icing will look grey at first. Scrape the buttercream into a microwave-safe bowl and microwave on full power for 30–40 seconds or until partially melted. Stir well and you should notice the icing gradually begins to turn darker. Mix well and place the buttercream in the fridge to firm up for a few hours while the cakes cool. The colour will continue to develop as it sits. Stir the buttercream to check it is a spreadable consistency. If not, chill a little while longer or if it’s too firm, leave on the worktop to come to room temperature. Lightly beat the buttercream to create a creamy consistency but do not overbeat as it can turn pale again as the air is incorporated. Mix well and place the buttercream in the fridge to firm up for a few hours while the cakes cool. The colour will continue to develop as it sits. Stir the buttercream to check it is a spreadable consistency. If not, chill a little while longer or if it’s too firm, leave on the worktop to come to room temperature. Lightly beat the buttercream to create a creamy consistency but do not overbeat as it can turn pale again as the air is incorporated. If the cakes have domed a little on top, trim using a large, serrated knife to create a flat surface. (It can be crumbled over ice cream later!). Place one of the cakes on a cake plate or board, sticking it down with a bit of buttercream. Top the sponge with a third of the buttercream and spread evenly. Place the second sponge on top and press down gently to sandwich the cakes together. Spread the remaining buttercream in a thick layer all over the top and sides of the cake. Chill the cake in the fridge for 30 minutes until the icing hardens a little. If the cakes have domed a little on top, trim using a large, serrated knife to create a flat surface. (It can be crumbled over ice cream later!). Place one of the cakes on a cake plate or board, sticking it down with a bit of buttercream. Top the sponge with a third of the buttercream and spread evenly. Place the second sponge on top and press down gently to sandwich the cakes together. Spread the remaining buttercream in a thick layer all over the top and sides of the cake. Chill the cake in the fridge for 30 minutes until the icing hardens a little. To make the melted candle drip, microwave the chocolate, vegan butter and food colouring in a microwave-safe bowl in 15-second bursts, stirring gently until completely melted. Place this mixture into a squeezy bottle or in a sandwich bag with a very small snip in the corner. To make the melted candle drip, microwave the chocolate, vegan butter and food colouring in a microwave-safe bowl in 15-second bursts, stirring gently until completely melted. Place this mixture into a squeezy bottle or in a sandwich bag with a very small snip in the corner. Remove the cake from the fridge and begin to drizzle the melted candle drip around the edges of the cake. Since the cake has been chilling, the chocolate should harden quickly. Continue to layer the chocolate to build up what looks like melted candle wax. No need to be precise and the messier it is, the spookier it will look. Push a black, white or gold candle into the centre of the cake to create the ‘wick’ to light before serving. Remove the cake from the fridge and begin to drizzle the melted candle drip around the edges of the cake. Since the cake has been chilling, the chocolate should harden quickly. Continue to layer the chocolate to build up what looks like melted candle wax. No need to be precise and the messier it is, the spookier it will look. Push a black, white or gold candle into the centre of the cake to create the ‘wick’ to light before serving. | {
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"url": "https://www.bbc.co.uk/food/recipes/vegan_halloween_marble_33254",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Vegan Halloween marble cake recipe",
"content": "To make the cake, grease and line two 15cm/6in cake tins with baking paper. Preheat the oven to 190C/170C Fan/Gas 5. Stir together the yoghurt, milk and vinegar in a jug. Leave to stand for 10 minutes until slightly curdled. Whisk in the oil and vanilla extract. Sift the flour, cornflour, baking powder, caster sugar and salt into a large bowl. Pour the milk mixture into the flour mixture and beat with a balloon whisk for 30–40 seconds, or until smooth. Do not overmix. Transfer one third of the cake batter into a separate bowl.Stir the hot milk and cocoa powder together in a small bowl until smooth. Add this to the smaller portion of batter and fold in until incorporated, taking care not to overmix. Add the orange food colouring to the larger bowl of batter, folding gently so as not to over mix. Divide half of the orange batter between the two cake tins. Then divide half of the chocolate batter between the two tins, directly on top of the vanilla. Repeat the process, layering the remaining orange batter on top of the chocolate and finishing with the chocolate batter. Once all the batter is used up, use a cocktail stick or the handle of a teaspoon to swirl the batters together in the tins. Do this just a few times or the layers will mix too much and won’t have much of a contrast. Knock the base of the tins on the worktop to remove any air bubbles in the batter. Bake on the middle shelf for 40–45 minutes or until a skewer inserted into the middle of the cake comes out clean, or with just a few moist crumbs attached. Remove the cakes from the oven and leave to cool in the tins for 10 minutes. Carefully run a knife around the edge of the pan to loosen and then turn the cakes out onto a wire rack to cool completely. Meanwhile, to make the buttercream, beat the vegan butter in a stand mixer fitted with the paddle attachment. Once it turns slightly pale and creamy, gradually add the icing sugar and beat until incorporated. Add the black gel food colouring, vanilla and milk. Continue to beat until everything is well mixed. The icing will look grey at first. Scrape the buttercream into a microwave-safe bowl and microwave on full power for 30–40 seconds or until partially melted. Stir well and you should notice the icing gradually begins to turn darker. Mix well and place the buttercream in the fridge to firm up for a few hours while the cakes cool. The colour will continue to develop as it sits. Stir the buttercream to check it is a spreadable consistency. If not, chill a little while longer or if it’s too firm, leave on the worktop to come to room temperature. Lightly beat the buttercream to create a creamy consistency but do not overbeat as it can turn pale again as the air is incorporated.If the cakes have domed a little on top, trim using a large, serrated knife to create a flat surface. (It can be crumbled over ice cream later!). Place one of the cakes on a cake plate or board, sticking it down with a bit of buttercream. Top the sponge with a third of the buttercream and spread evenly. Place the second sponge on top and press down gently to sandwich the cakes together. Spread the remaining buttercream in a thick layer all over the top and sides of the cake. Chill the cake in the fridge for 30 minutes until the icing hardens a little.To make the melted candle drip, microwave the chocolate, vegan butter and food colouring in a microwave-safe bowl in 15-second bursts, stirring gently until completely melted. Place this mixture into a squeezy bottle or in a sandwich bag with a very small snip in the corner.Remove the cake from the fridge and begin to drizzle the melted candle drip around the edges of the cake. Since the cake has been chilling, the chocolate should harden quickly. Continue to layer the chocolate to build up what looks like melted candle wax. No need to be precise and the messier it is, the spookier it will look. Push a black, white or gold candle into the centre of the cake to create the ‘wick’ to light before serving. To make the cake, grease and line two 15cm/6in cake tins with baking paper. Preheat the oven to 190C/170C Fan/Gas 5. To make the cake, grease and line two 15cm/6in cake tins with baking paper. Preheat the oven to 190C/170C Fan/Gas 5. Stir together the yoghurt, milk and vinegar in a jug. Leave to stand for 10 minutes until slightly curdled. Whisk in the oil and vanilla extract. Stir together the yoghurt, milk and vinegar in a jug. Leave to stand for 10 minutes until slightly curdled. Whisk in the oil and vanilla extract. Sift the flour, cornflour, baking powder, caster sugar and salt into a large bowl. Pour the milk mixture into the flour mixture and beat with a balloon whisk for 30–40 seconds, or until smooth. Do not overmix. Transfer one third of the cake batter into a separate bowl. Sift the flour, cornflour, baking powder, caster sugar and salt into a large bowl. Pour the milk mixture into the flour mixture and beat with a balloon whisk for 30–40 seconds, or until smooth. Do not overmix. Transfer one third of the cake batter into a separate bowl. Stir the hot milk and cocoa powder together in a small bowl until smooth. Add this to the smaller portion of batter and fold in until incorporated, taking care not to overmix. Add the orange food colouring to the larger bowl of batter, folding gently so as not to over mix. Stir the hot milk and cocoa powder together in a small bowl until smooth. Add this to the smaller portion of batter and fold in until incorporated, taking care not to overmix. Add the orange food colouring to the larger bowl of batter, folding gently so as not to over mix. Divide half of the orange batter between the two cake tins. Then divide half of the chocolate batter between the two tins, directly on top of the vanilla. Repeat the process, layering the remaining orange batter on top of the chocolate and finishing with the chocolate batter. Once all the batter is used up, use a cocktail stick or the handle of a teaspoon to swirl the batters together in the tins. Do this just a few times or the layers will mix too much and won’t have much of a contrast. Knock the base of the tins on the worktop to remove any air bubbles in the batter. Divide half of the orange batter between the two cake tins. Then divide half of the chocolate batter between the two tins, directly on top of the vanilla. Repeat the process, layering the remaining orange batter on top of the chocolate and finishing with the chocolate batter. Once all the batter is used up, use a cocktail stick or the handle of a teaspoon to swirl the batters together in the tins. Do this just a few times or the layers will mix too much and won’t have much of a contrast. Knock the base of the tins on the worktop to remove any air bubbles in the batter. Bake on the middle shelf for 40–45 minutes or until a skewer inserted into the middle of the cake comes out clean, or with just a few moist crumbs attached. Remove the cakes from the oven and leave to cool in the tins for 10 minutes. Carefully run a knife around the edge of the pan to loosen and then turn the cakes out onto a wire rack to cool completely. Bake on the middle shelf for 40–45 minutes or until a skewer inserted into the middle of the cake comes out clean, or with just a few moist crumbs attached. Remove the cakes from the oven and leave to cool in the tins for 10 minutes. Carefully run a knife around the edge of the pan to loosen and then turn the cakes out onto a wire rack to cool completely. Meanwhile, to make the buttercream, beat the vegan butter in a stand mixer fitted with the paddle attachment. Once it turns slightly pale and creamy, gradually add the icing sugar and beat until incorporated. Add the black gel food colouring, vanilla and milk. Continue to beat until everything is well mixed. The icing will look grey at first. Scrape the buttercream into a microwave-safe bowl and microwave on full power for 30–40 seconds or until partially melted. Stir well and you should notice the icing gradually begins to turn darker. Meanwhile, to make the buttercream, beat the vegan butter in a stand mixer fitted with the paddle attachment. Once it turns slightly pale and creamy, gradually add the icing sugar and beat until incorporated. Add the black gel food colouring, vanilla and milk. Continue to beat until everything is well mixed. The icing will look grey at first. Scrape the buttercream into a microwave-safe bowl and microwave on full power for 30–40 seconds or until partially melted. Stir well and you should notice the icing gradually begins to turn darker. Mix well and place the buttercream in the fridge to firm up for a few hours while the cakes cool. The colour will continue to develop as it sits. Stir the buttercream to check it is a spreadable consistency. If not, chill a little while longer or if it’s too firm, leave on the worktop to come to room temperature. Lightly beat the buttercream to create a creamy consistency but do not overbeat as it can turn pale again as the air is incorporated. Mix well and place the buttercream in the fridge to firm up for a few hours while the cakes cool. The colour will continue to develop as it sits. Stir the buttercream to check it is a spreadable consistency. If not, chill a little while longer or if it’s too firm, leave on the worktop to come to room temperature. Lightly beat the buttercream to create a creamy consistency but do not overbeat as it can turn pale again as the air is incorporated. If the cakes have domed a little on top, trim using a large, serrated knife to create a flat surface. (It can be crumbled over ice cream later!). Place one of the cakes on a cake plate or board, sticking it down with a bit of buttercream. Top the sponge with a third of the buttercream and spread evenly. Place the second sponge on top and press down gently to sandwich the cakes together. Spread the remaining buttercream in a thick layer all over the top and sides of the cake. Chill the cake in the fridge for 30 minutes until the icing hardens a little. If the cakes have domed a little on top, trim using a large, serrated knife to create a flat surface. (It can be crumbled over ice cream later!). Place one of the cakes on a cake plate or board, sticking it down with a bit of buttercream. Top the sponge with a third of the buttercream and spread evenly. Place the second sponge on top and press down gently to sandwich the cakes together. Spread the remaining buttercream in a thick layer all over the top and sides of the cake. Chill the cake in the fridge for 30 minutes until the icing hardens a little. To make the melted candle drip, microwave the chocolate, vegan butter and food colouring in a microwave-safe bowl in 15-second bursts, stirring gently until completely melted. Place this mixture into a squeezy bottle or in a sandwich bag with a very small snip in the corner. To make the melted candle drip, microwave the chocolate, vegan butter and food colouring in a microwave-safe bowl in 15-second bursts, stirring gently until completely melted. Place this mixture into a squeezy bottle or in a sandwich bag with a very small snip in the corner. Remove the cake from the fridge and begin to drizzle the melted candle drip around the edges of the cake. Since the cake has been chilling, the chocolate should harden quickly. Continue to layer the chocolate to build up what looks like melted candle wax. No need to be precise and the messier it is, the spookier it will look. Push a black, white or gold candle into the centre of the cake to create the ‘wick’ to light before serving. Remove the cake from the fridge and begin to drizzle the melted candle drip around the edges of the cake. Since the cake has been chilling, the chocolate should harden quickly. Continue to layer the chocolate to build up what looks like melted candle wax. No need to be precise and the messier it is, the spookier it will look. Push a black, white or gold candle into the centre of the cake to create the ‘wick’ to light before serving."
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} | e15774deee7644366792c714429bbb80d95116ef42877d11cb02333b3add5a03 | Funfetti cake recipe
Preheat the oven to 170C/150C Fan/Gas 3. Grease 4 x 20cm/8in sandwich cake tins and line the bottoms with greaseproof paper. Dust the tins with flour, then shake out the excess.To make the sponges, beat the butter and sugar together in a stand mixer or with a handheld electric whisk on a high speed until pale and fluffy. Turn the mixer to low speed and add the eggs bit by bit, mixing on high speed after each addition. Add the vanilla, then add half of the flour mixture. Mix until combined, then add the rest of the flour and mix until you have a smooth cake batter. Add the brightly-coloured sprinkles and fold them through with a spatula.Divide the cake batter between the 4 cake tins, filling each tin up to three-quarters full. Bake for 30-35 minutes, turning after 20 minutes so they colour evenly. Once baked, cool the cakes on a wire rack. (Chilling the cakes or even freezing them will make them sturdier to work with.)To make the buttercream, place the salted butter in the bowl of an electric mixer. Sift the icing sugar on top, bring the mixture together at a low speed, then beat at high speed for a few minutes until the mixture is pale and fluffy. Add the vanilla extract and beat to combine.Put half of the buttercream in a separate bowl and add a dash of pink food colouring to it. Mix and add more colour if necessary, until the desired shade is achieved. The rest of the buttercream can be set aside at room temperature until later. Remove the cakes from the fridge and trim the domes off so they are flat. Discard (or eat) the off-cuts. Place the 18cm/7in non-slip mat on the turntable and put the 20cm/8in cake board on top. Put a dab of pink buttercream on the cake board and place one of the sponges on top. Spread a 1cm/½in thick layer of buttercream on the top of the sponge. Place the next sponge on top and repeat this process until you have assembled the 4 sponges on top of one another with 3 layers of buttercream in between. The final top sponge should have the base facing upward. Gently press the top of the stack to ensure the cake is level and free of air bubbles. Place in the fridge for 10 minutes. Using a knife or a cheese grater, trim the sides of the cake to within a few millimetres of the cake board it’s sitting on. Add a splash of milk to the plain-coloured buttercream and beat again for about 30 seconds. Put 2 spoons of the buttercream on top of the cake, then spread the buttercream towards the edges and down the sides with a palette knife. Scrape off any excess and discard. This crumb coat layer should be very thin, almost translucent in parts. Return the cake to the fridge for 10 minutes. Put the 25cm/10in non-slip mat on the turntable and place the 30cm/12in cake board on top, along with the cake. Place all but 3 tablespoons of the buttercream on top of the cake. Gently rock the palette knife back and forth to disperse the buttercream and turn the turntable in the opposite direction to that which you are spreading. Spread the buttercream evenly over the top and down the sides of the cake. Scrape the excess buttercream off the sides of the cake using the side scraper. Turn the turntable in a fluid motion while ensuring you keep the blade at a 45 degree angle against the side of the cake with your other hand. Repeat until you have a nice smooth finish. Using your palette knife, carefully brush any excess buttercream that’s gathered at the rim of the cake towards the centre, aiming all the time for sharp edges, straight sides and a flat top. If the buttercream has ‘torn’ in places, dip your palette knife in hot water and use that to smooth over any imperfections. Put the cake back in the fridge for 10 minutes, or until you’re ready for the next stage. Put the cake directly on the turntable. Apply the remaining 3 tablespoons of plain-coloured buttercream to the lower third of the cake in a rough pattern, then press the pastel sprinkles into the buttercream. It helps to have a bowl underneath to catch the falling sprinkles!Beat the rest of the pink buttercream and place it into the piping bag fitted with the star nozzle. Pipe six swirls on top of the cake and sprinkle them with the remaining sprinkles. Preheat the oven to 170C/150C Fan/Gas 3. Grease 4 x 20cm/8in sandwich cake tins and line the bottoms with greaseproof paper. Dust the tins with flour, then shake out the excess. Preheat the oven to 170C/150C Fan/Gas 3. Grease 4 x 20cm/8in sandwich cake tins and line the bottoms with greaseproof paper. Dust the tins with flour, then shake out the excess. To make the sponges, beat the butter and sugar together in a stand mixer or with a handheld electric whisk on a high speed until pale and fluffy. Turn the mixer to low speed and add the eggs bit by bit, mixing on high speed after each addition. Add the vanilla, then add half of the flour mixture. Mix until combined, then add the rest of the flour and mix until you have a smooth cake batter. Add the brightly-coloured sprinkles and fold them through with a spatula. To make the sponges, beat the butter and sugar together in a stand mixer or with a handheld electric whisk on a high speed until pale and fluffy. Turn the mixer to low speed and add the eggs bit by bit, mixing on high speed after each addition. Add the vanilla, then add half of the flour mixture. Mix until combined, then add the rest of the flour and mix until you have a smooth cake batter. Add the brightly-coloured sprinkles and fold them through with a spatula. Divide the cake batter between the 4 cake tins, filling each tin up to three-quarters full. Bake for 30-35 minutes, turning after 20 minutes so they colour evenly. Once baked, cool the cakes on a wire rack. (Chilling the cakes or even freezing them will make them sturdier to work with.) Divide the cake batter between the 4 cake tins, filling each tin up to three-quarters full. Bake for 30-35 minutes, turning after 20 minutes so they colour evenly. Once baked, cool the cakes on a wire rack. (Chilling the cakes or even freezing them will make them sturdier to work with.) To make the buttercream, place the salted butter in the bowl of an electric mixer. Sift the icing sugar on top, bring the mixture together at a low speed, then beat at high speed for a few minutes until the mixture is pale and fluffy. Add the vanilla extract and beat to combine. To make the buttercream, place the salted butter in the bowl of an electric mixer. Sift the icing sugar on top, bring the mixture together at a low speed, then beat at high speed for a few minutes until the mixture is pale and fluffy. Add the vanilla extract and beat to combine. Put half of the buttercream in a separate bowl and add a dash of pink food colouring to it. Mix and add more colour if necessary, until the desired shade is achieved. The rest of the buttercream can be set aside at room temperature until later. Put half of the buttercream in a separate bowl and add a dash of pink food colouring to it. Mix and add more colour if necessary, until the desired shade is achieved. The rest of the buttercream can be set aside at room temperature until later. Remove the cakes from the fridge and trim the domes off so they are flat. Discard (or eat) the off-cuts. Place the 18cm/7in non-slip mat on the turntable and put the 20cm/8in cake board on top. Put a dab of pink buttercream on the cake board and place one of the sponges on top. Spread a 1cm/½in thick layer of buttercream on the top of the sponge. Place the next sponge on top and repeat this process until you have assembled the 4 sponges on top of one another with 3 layers of buttercream in between. The final top sponge should have the base facing upward. Gently press the top of the stack to ensure the cake is level and free of air bubbles. Place in the fridge for 10 minutes. Remove the cakes from the fridge and trim the domes off so they are flat. Discard (or eat) the off-cuts. Place the 18cm/7in non-slip mat on the turntable and put the 20cm/8in cake board on top. Put a dab of pink buttercream on the cake board and place one of the sponges on top. Spread a 1cm/½in thick layer of buttercream on the top of the sponge. Place the next sponge on top and repeat this process until you have assembled the 4 sponges on top of one another with 3 layers of buttercream in between. The final top sponge should have the base facing upward. Gently press the top of the stack to ensure the cake is level and free of air bubbles. Place in the fridge for 10 minutes. Using a knife or a cheese grater, trim the sides of the cake to within a few millimetres of the cake board it’s sitting on. Add a splash of milk to the plain-coloured buttercream and beat again for about 30 seconds. Put 2 spoons of the buttercream on top of the cake, then spread the buttercream towards the edges and down the sides with a palette knife. Scrape off any excess and discard. This crumb coat layer should be very thin, almost translucent in parts. Return the cake to the fridge for 10 minutes. Using a knife or a cheese grater, trim the sides of the cake to within a few millimetres of the cake board it’s sitting on. Add a splash of milk to the plain-coloured buttercream and beat again for about 30 seconds. Put 2 spoons of the buttercream on top of the cake, then spread the buttercream towards the edges and down the sides with a palette knife. Scrape off any excess and discard. This crumb coat layer should be very thin, almost translucent in parts. Return the cake to the fridge for 10 minutes. Put the 25cm/10in non-slip mat on the turntable and place the 30cm/12in cake board on top, along with the cake. Place all but 3 tablespoons of the buttercream on top of the cake. Gently rock the palette knife back and forth to disperse the buttercream and turn the turntable in the opposite direction to that which you are spreading. Spread the buttercream evenly over the top and down the sides of the cake. Scrape the excess buttercream off the sides of the cake using the side scraper. Turn the turntable in a fluid motion while ensuring you keep the blade at a 45 degree angle against the side of the cake with your other hand. Repeat until you have a nice smooth finish. Put the 25cm/10in non-slip mat on the turntable and place the 30cm/12in cake board on top, along with the cake. Place all but 3 tablespoons of the buttercream on top of the cake. Gently rock the palette knife back and forth to disperse the buttercream and turn the turntable in the opposite direction to that which you are spreading. Spread the buttercream evenly over the top and down the sides of the cake. Scrape the excess buttercream off the sides of the cake using the side scraper. Turn the turntable in a fluid motion while ensuring you keep the blade at a 45 degree angle against the side of the cake with your other hand. Repeat until you have a nice smooth finish. Using your palette knife, carefully brush any excess buttercream that’s gathered at the rim of the cake towards the centre, aiming all the time for sharp edges, straight sides and a flat top. If the buttercream has ‘torn’ in places, dip your palette knife in hot water and use that to smooth over any imperfections. Put the cake back in the fridge for 10 minutes, or until you’re ready for the next stage. Using your palette knife, carefully brush any excess buttercream that’s gathered at the rim of the cake towards the centre, aiming all the time for sharp edges, straight sides and a flat top. If the buttercream has ‘torn’ in places, dip your palette knife in hot water and use that to smooth over any imperfections. Put the cake back in the fridge for 10 minutes, or until you’re ready for the next stage. Put the cake directly on the turntable. Apply the remaining 3 tablespoons of plain-coloured buttercream to the lower third of the cake in a rough pattern, then press the pastel sprinkles into the buttercream. It helps to have a bowl underneath to catch the falling sprinkles! Put the cake directly on the turntable. Apply the remaining 3 tablespoons of plain-coloured buttercream to the lower third of the cake in a rough pattern, then press the pastel sprinkles into the buttercream. It helps to have a bowl underneath to catch the falling sprinkles! Beat the rest of the pink buttercream and place it into the piping bag fitted with the star nozzle. Pipe six swirls on top of the cake and sprinkle them with the remaining sprinkles. Beat the rest of the pink buttercream and place it into the piping bag fitted with the star nozzle. Pipe six swirls on top of the cake and sprinkle them with the remaining sprinkles. | {
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"content": "Preheat the oven to 170C/150C Fan/Gas 3. Grease 4 x 20cm/8in sandwich cake tins and line the bottoms with greaseproof paper. Dust the tins with flour, then shake out the excess.To make the sponges, beat the butter and sugar together in a stand mixer or with a handheld electric whisk on a high speed until pale and fluffy. Turn the mixer to low speed and add the eggs bit by bit, mixing on high speed after each addition. Add the vanilla, then add half of the flour mixture. Mix until combined, then add the rest of the flour and mix until you have a smooth cake batter. Add the brightly-coloured sprinkles and fold them through with a spatula.Divide the cake batter between the 4 cake tins, filling each tin up to three-quarters full. Bake for 30-35 minutes, turning after 20 minutes so they colour evenly. Once baked, cool the cakes on a wire rack. (Chilling the cakes or even freezing them will make them sturdier to work with.)To make the buttercream, place the salted butter in the bowl of an electric mixer. Sift the icing sugar on top, bring the mixture together at a low speed, then beat at high speed for a few minutes until the mixture is pale and fluffy. Add the vanilla extract and beat to combine.Put half of the buttercream in a separate bowl and add a dash of pink food colouring to it. Mix and add more colour if necessary, until the desired shade is achieved. The rest of the buttercream can be set aside at room temperature until later. Remove the cakes from the fridge and trim the domes off so they are flat. Discard (or eat) the off-cuts. Place the 18cm/7in non-slip mat on the turntable and put the 20cm/8in cake board on top. Put a dab of pink buttercream on the cake board and place one of the sponges on top. Spread a 1cm/½in thick layer of buttercream on the top of the sponge. Place the next sponge on top and repeat this process until you have assembled the 4 sponges on top of one another with 3 layers of buttercream in between. The final top sponge should have the base facing upward. Gently press the top of the stack to ensure the cake is level and free of air bubbles. Place in the fridge for 10 minutes. Using a knife or a cheese grater, trim the sides of the cake to within a few millimetres of the cake board it’s sitting on. Add a splash of milk to the plain-coloured buttercream and beat again for about 30 seconds. Put 2 spoons of the buttercream on top of the cake, then spread the buttercream towards the edges and down the sides with a palette knife. Scrape off any excess and discard. This crumb coat layer should be very thin, almost translucent in parts. Return the cake to the fridge for 10 minutes. Put the 25cm/10in non-slip mat on the turntable and place the 30cm/12in cake board on top, along with the cake. Place all but 3 tablespoons of the buttercream on top of the cake. Gently rock the palette knife back and forth to disperse the buttercream and turn the turntable in the opposite direction to that which you are spreading. Spread the buttercream evenly over the top and down the sides of the cake. Scrape the excess buttercream off the sides of the cake using the side scraper. Turn the turntable in a fluid motion while ensuring you keep the blade at a 45 degree angle against the side of the cake with your other hand. Repeat until you have a nice smooth finish. Using your palette knife, carefully brush any excess buttercream that’s gathered at the rim of the cake towards the centre, aiming all the time for sharp edges, straight sides and a flat top. If the buttercream has ‘torn’ in places, dip your palette knife in hot water and use that to smooth over any imperfections. Put the cake back in the fridge for 10 minutes, or until you’re ready for the next stage. Put the cake directly on the turntable. Apply the remaining 3 tablespoons of plain-coloured buttercream to the lower third of the cake in a rough pattern, then press the pastel sprinkles into the buttercream. It helps to have a bowl underneath to catch the falling sprinkles!Beat the rest of the pink buttercream and place it into the piping bag fitted with the star nozzle. Pipe six swirls on top of the cake and sprinkle them with the remaining sprinkles. Preheat the oven to 170C/150C Fan/Gas 3. Grease 4 x 20cm/8in sandwich cake tins and line the bottoms with greaseproof paper. Dust the tins with flour, then shake out the excess. Preheat the oven to 170C/150C Fan/Gas 3. Grease 4 x 20cm/8in sandwich cake tins and line the bottoms with greaseproof paper. Dust the tins with flour, then shake out the excess. To make the sponges, beat the butter and sugar together in a stand mixer or with a handheld electric whisk on a high speed until pale and fluffy. Turn the mixer to low speed and add the eggs bit by bit, mixing on high speed after each addition. Add the vanilla, then add half of the flour mixture. Mix until combined, then add the rest of the flour and mix until you have a smooth cake batter. Add the brightly-coloured sprinkles and fold them through with a spatula. To make the sponges, beat the butter and sugar together in a stand mixer or with a handheld electric whisk on a high speed until pale and fluffy. Turn the mixer to low speed and add the eggs bit by bit, mixing on high speed after each addition. Add the vanilla, then add half of the flour mixture. Mix until combined, then add the rest of the flour and mix until you have a smooth cake batter. Add the brightly-coloured sprinkles and fold them through with a spatula. Divide the cake batter between the 4 cake tins, filling each tin up to three-quarters full. Bake for 30-35 minutes, turning after 20 minutes so they colour evenly. Once baked, cool the cakes on a wire rack. (Chilling the cakes or even freezing them will make them sturdier to work with.) Divide the cake batter between the 4 cake tins, filling each tin up to three-quarters full. Bake for 30-35 minutes, turning after 20 minutes so they colour evenly. Once baked, cool the cakes on a wire rack. (Chilling the cakes or even freezing them will make them sturdier to work with.) To make the buttercream, place the salted butter in the bowl of an electric mixer. Sift the icing sugar on top, bring the mixture together at a low speed, then beat at high speed for a few minutes until the mixture is pale and fluffy. Add the vanilla extract and beat to combine. To make the buttercream, place the salted butter in the bowl of an electric mixer. Sift the icing sugar on top, bring the mixture together at a low speed, then beat at high speed for a few minutes until the mixture is pale and fluffy. Add the vanilla extract and beat to combine. Put half of the buttercream in a separate bowl and add a dash of pink food colouring to it. Mix and add more colour if necessary, until the desired shade is achieved. The rest of the buttercream can be set aside at room temperature until later. Put half of the buttercream in a separate bowl and add a dash of pink food colouring to it. Mix and add more colour if necessary, until the desired shade is achieved. The rest of the buttercream can be set aside at room temperature until later. Remove the cakes from the fridge and trim the domes off so they are flat. Discard (or eat) the off-cuts. Place the 18cm/7in non-slip mat on the turntable and put the 20cm/8in cake board on top. Put a dab of pink buttercream on the cake board and place one of the sponges on top. Spread a 1cm/½in thick layer of buttercream on the top of the sponge. Place the next sponge on top and repeat this process until you have assembled the 4 sponges on top of one another with 3 layers of buttercream in between. The final top sponge should have the base facing upward. Gently press the top of the stack to ensure the cake is level and free of air bubbles. Place in the fridge for 10 minutes. Remove the cakes from the fridge and trim the domes off so they are flat. Discard (or eat) the off-cuts. Place the 18cm/7in non-slip mat on the turntable and put the 20cm/8in cake board on top. Put a dab of pink buttercream on the cake board and place one of the sponges on top. Spread a 1cm/½in thick layer of buttercream on the top of the sponge. Place the next sponge on top and repeat this process until you have assembled the 4 sponges on top of one another with 3 layers of buttercream in between. The final top sponge should have the base facing upward. Gently press the top of the stack to ensure the cake is level and free of air bubbles. Place in the fridge for 10 minutes. Using a knife or a cheese grater, trim the sides of the cake to within a few millimetres of the cake board it’s sitting on. Add a splash of milk to the plain-coloured buttercream and beat again for about 30 seconds. Put 2 spoons of the buttercream on top of the cake, then spread the buttercream towards the edges and down the sides with a palette knife. Scrape off any excess and discard. This crumb coat layer should be very thin, almost translucent in parts. Return the cake to the fridge for 10 minutes. Using a knife or a cheese grater, trim the sides of the cake to within a few millimetres of the cake board it’s sitting on. Add a splash of milk to the plain-coloured buttercream and beat again for about 30 seconds. Put 2 spoons of the buttercream on top of the cake, then spread the buttercream towards the edges and down the sides with a palette knife. Scrape off any excess and discard. This crumb coat layer should be very thin, almost translucent in parts. Return the cake to the fridge for 10 minutes. Put the 25cm/10in non-slip mat on the turntable and place the 30cm/12in cake board on top, along with the cake. Place all but 3 tablespoons of the buttercream on top of the cake. Gently rock the palette knife back and forth to disperse the buttercream and turn the turntable in the opposite direction to that which you are spreading. Spread the buttercream evenly over the top and down the sides of the cake. Scrape the excess buttercream off the sides of the cake using the side scraper. Turn the turntable in a fluid motion while ensuring you keep the blade at a 45 degree angle against the side of the cake with your other hand. Repeat until you have a nice smooth finish. Put the 25cm/10in non-slip mat on the turntable and place the 30cm/12in cake board on top, along with the cake. Place all but 3 tablespoons of the buttercream on top of the cake. Gently rock the palette knife back and forth to disperse the buttercream and turn the turntable in the opposite direction to that which you are spreading. Spread the buttercream evenly over the top and down the sides of the cake. Scrape the excess buttercream off the sides of the cake using the side scraper. Turn the turntable in a fluid motion while ensuring you keep the blade at a 45 degree angle against the side of the cake with your other hand. Repeat until you have a nice smooth finish. Using your palette knife, carefully brush any excess buttercream that’s gathered at the rim of the cake towards the centre, aiming all the time for sharp edges, straight sides and a flat top. If the buttercream has ‘torn’ in places, dip your palette knife in hot water and use that to smooth over any imperfections. Put the cake back in the fridge for 10 minutes, or until you’re ready for the next stage. Using your palette knife, carefully brush any excess buttercream that’s gathered at the rim of the cake towards the centre, aiming all the time for sharp edges, straight sides and a flat top. If the buttercream has ‘torn’ in places, dip your palette knife in hot water and use that to smooth over any imperfections. Put the cake back in the fridge for 10 minutes, or until you’re ready for the next stage. Put the cake directly on the turntable. Apply the remaining 3 tablespoons of plain-coloured buttercream to the lower third of the cake in a rough pattern, then press the pastel sprinkles into the buttercream. It helps to have a bowl underneath to catch the falling sprinkles! Put the cake directly on the turntable. Apply the remaining 3 tablespoons of plain-coloured buttercream to the lower third of the cake in a rough pattern, then press the pastel sprinkles into the buttercream. It helps to have a bowl underneath to catch the falling sprinkles! Beat the rest of the pink buttercream and place it into the piping bag fitted with the star nozzle. Pipe six swirls on top of the cake and sprinkle them with the remaining sprinkles. Beat the rest of the pink buttercream and place it into the piping bag fitted with the star nozzle. Pipe six swirls on top of the cake and sprinkle them with the remaining sprinkles."
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} | 330bc1d7a74be75b2dd1f0da7987a8b39b7cedc09176649bdf1915c767729cb4 | Rainbow cake recipe
Preheat the oven to 170C/150C Fan/Gas 3. Grease 6 x 20cm/8in loose bottom sandwich cake tins (approximately 4cm/1½in deep) and line the bottoms with greaseproof paper. Dust the tins with flour, then shake out the excess.Beat the butter and sugar together in a stand mixer or with a handheld electric whisk on a high speed until pale and fluffy. Turn the mixer to low speed and add the eggs bit by bit, mixing on high speed after each addition. Add the vanilla, then add half of the flour. Mix until combined, then add the rest of the flour and mix until you have a smooth cake batter. Divide the batter equally between 6 medium-sized bowls and add dashes of each of the food colourings. Mix until you have a pink, yellow, orange, green, blue and purple batter. Pour each colour into one of the prepared tins and bake for approximately 25 minutes, turning after 18 minutes so they colour evenly. Once baked, cool the cakes on a wire rack, then wrap in cling film and store in the fridge. To make the buttercream, place the salted butter in the bowl of an electric mixer. Sift the icing sugar on top, bring the mixture together at a low speed, then beat at high speed for a few minutes until the mixture is pale and fluffy. Add the vanilla extract and beat to combine.Remove the cakes from the fridge and trim the domes off so they are flat. Discard the off cuts. Place the 18cm/7in non-slip mat on the turntable and put the 20cm/8in cake board on top. Put a dab of buttercream on the cake board and place the purple sponge on top. Spread a ¾cm/½in thick layer of buttercream on the top, then place the blue sponge on top. Repeat this process for the green, yellow, orange and pink sponges until you have assembled the whole cake with five layers of buttercream in between. The final top sponge should have the base facing upward. Gently press the top of the stack to ensure the cake is level and free of air bubbles. Chill in the fridge for 10 minutes. Using a knife or a cheese grater, trim the sides of the cake to within a few millimetres of the cake board it’s sitting on. Add a splash of milk to the buttercream and beat for 30 seconds to loosen. Put 2 spoons of the buttercream on the top of the cake, then spread the buttercream towards the edges and down the sides with a palette knife. Scrape of any excess and discard. This layer should be very thin, almost translucent in parts. Return the cake to the fridge for 10 minutes. Divide the remaining buttercream into 6 equal portions and place in bowls. Colour the buttercream in the same way you coloured the cake batter, then place each colour into a separate piping bag.Put the 25cm/10in non-slip mat on the turntable and place the 30cm/12in cake board on top, along with the cake. Pipe concentric rings of each colour buttercream around the outside of the cake, in the same order as the picture. Add enough pink buttercream to cover the top of the cake. Scrape the excess buttercream off the sides of the cake using the side scraper. Turn the turntable in a fluid motion while ensuring you keep the blade at a 45 degree angle against the side of the cake with your other hand. Repeat until you have a nice smooth finish. Using your palette knife, carefully brush any excess buttercream that’s gathered at the rim of the cake towards the centre, aiming all the time for sharp edges, straight sides and a flat top. If the buttercream has ‘torn’ in places, dip your palette knife in hot water and use that to smooth over any imperfections. Put the cake back in the fridge for 10 minutes, or until you’re ready for the next stage. Put the cake directly on the turntable. Pipe 6 swirls on top of the cake with your remaining colours and sprinkle them with the multi-coloured sprinkles. Preheat the oven to 170C/150C Fan/Gas 3. Grease 6 x 20cm/8in loose bottom sandwich cake tins (approximately 4cm/1½in deep) and line the bottoms with greaseproof paper. Dust the tins with flour, then shake out the excess. Preheat the oven to 170C/150C Fan/Gas 3. Grease 6 x 20cm/8in loose bottom sandwich cake tins (approximately 4cm/1½in deep) and line the bottoms with greaseproof paper. Dust the tins with flour, then shake out the excess. Beat the butter and sugar together in a stand mixer or with a handheld electric whisk on a high speed until pale and fluffy. Turn the mixer to low speed and add the eggs bit by bit, mixing on high speed after each addition. Add the vanilla, then add half of the flour. Mix until combined, then add the rest of the flour and mix until you have a smooth cake batter. Beat the butter and sugar together in a stand mixer or with a handheld electric whisk on a high speed until pale and fluffy. Turn the mixer to low speed and add the eggs bit by bit, mixing on high speed after each addition. Add the vanilla, then add half of the flour. Mix until combined, then add the rest of the flour and mix until you have a smooth cake batter. Divide the batter equally between 6 medium-sized bowls and add dashes of each of the food colourings. Mix until you have a pink, yellow, orange, green, blue and purple batter. Pour each colour into one of the prepared tins and bake for approximately 25 minutes, turning after 18 minutes so they colour evenly. Once baked, cool the cakes on a wire rack, then wrap in cling film and store in the fridge. Divide the batter equally between 6 medium-sized bowls and add dashes of each of the food colourings. Mix until you have a pink, yellow, orange, green, blue and purple batter. Pour each colour into one of the prepared tins and bake for approximately 25 minutes, turning after 18 minutes so they colour evenly. Once baked, cool the cakes on a wire rack, then wrap in cling film and store in the fridge. To make the buttercream, place the salted butter in the bowl of an electric mixer. Sift the icing sugar on top, bring the mixture together at a low speed, then beat at high speed for a few minutes until the mixture is pale and fluffy. Add the vanilla extract and beat to combine. To make the buttercream, place the salted butter in the bowl of an electric mixer. Sift the icing sugar on top, bring the mixture together at a low speed, then beat at high speed for a few minutes until the mixture is pale and fluffy. Add the vanilla extract and beat to combine. Remove the cakes from the fridge and trim the domes off so they are flat. Discard the off cuts. Place the 18cm/7in non-slip mat on the turntable and put the 20cm/8in cake board on top. Put a dab of buttercream on the cake board and place the purple sponge on top. Spread a ¾cm/½in thick layer of buttercream on the top, then place the blue sponge on top. Repeat this process for the green, yellow, orange and pink sponges until you have assembled the whole cake with five layers of buttercream in between. The final top sponge should have the base facing upward. Gently press the top of the stack to ensure the cake is level and free of air bubbles. Chill in the fridge for 10 minutes. Remove the cakes from the fridge and trim the domes off so they are flat. Discard the off cuts. Place the 18cm/7in non-slip mat on the turntable and put the 20cm/8in cake board on top. Put a dab of buttercream on the cake board and place the purple sponge on top. Spread a ¾cm/½in thick layer of buttercream on the top, then place the blue sponge on top. Repeat this process for the green, yellow, orange and pink sponges until you have assembled the whole cake with five layers of buttercream in between. The final top sponge should have the base facing upward. Gently press the top of the stack to ensure the cake is level and free of air bubbles. Chill in the fridge for 10 minutes. Using a knife or a cheese grater, trim the sides of the cake to within a few millimetres of the cake board it’s sitting on. Add a splash of milk to the buttercream and beat for 30 seconds to loosen. Put 2 spoons of the buttercream on the top of the cake, then spread the buttercream towards the edges and down the sides with a palette knife. Scrape of any excess and discard. This layer should be very thin, almost translucent in parts. Return the cake to the fridge for 10 minutes. Using a knife or a cheese grater, trim the sides of the cake to within a few millimetres of the cake board it’s sitting on. Add a splash of milk to the buttercream and beat for 30 seconds to loosen. Put 2 spoons of the buttercream on the top of the cake, then spread the buttercream towards the edges and down the sides with a palette knife. Scrape of any excess and discard. This layer should be very thin, almost translucent in parts. Return the cake to the fridge for 10 minutes. Divide the remaining buttercream into 6 equal portions and place in bowls. Colour the buttercream in the same way you coloured the cake batter, then place each colour into a separate piping bag. Divide the remaining buttercream into 6 equal portions and place in bowls. Colour the buttercream in the same way you coloured the cake batter, then place each colour into a separate piping bag. Put the 25cm/10in non-slip mat on the turntable and place the 30cm/12in cake board on top, along with the cake. Pipe concentric rings of each colour buttercream around the outside of the cake, in the same order as the picture. Add enough pink buttercream to cover the top of the cake. Scrape the excess buttercream off the sides of the cake using the side scraper. Turn the turntable in a fluid motion while ensuring you keep the blade at a 45 degree angle against the side of the cake with your other hand. Repeat until you have a nice smooth finish. Put the 25cm/10in non-slip mat on the turntable and place the 30cm/12in cake board on top, along with the cake. Pipe concentric rings of each colour buttercream around the outside of the cake, in the same order as the picture. Add enough pink buttercream to cover the top of the cake. Scrape the excess buttercream off the sides of the cake using the side scraper. Turn the turntable in a fluid motion while ensuring you keep the blade at a 45 degree angle against the side of the cake with your other hand. Repeat until you have a nice smooth finish. Using your palette knife, carefully brush any excess buttercream that’s gathered at the rim of the cake towards the centre, aiming all the time for sharp edges, straight sides and a flat top. If the buttercream has ‘torn’ in places, dip your palette knife in hot water and use that to smooth over any imperfections. Put the cake back in the fridge for 10 minutes, or until you’re ready for the next stage. Using your palette knife, carefully brush any excess buttercream that’s gathered at the rim of the cake towards the centre, aiming all the time for sharp edges, straight sides and a flat top. If the buttercream has ‘torn’ in places, dip your palette knife in hot water and use that to smooth over any imperfections. Put the cake back in the fridge for 10 minutes, or until you’re ready for the next stage. Put the cake directly on the turntable. Pipe 6 swirls on top of the cake with your remaining colours and sprinkle them with the multi-coloured sprinkles. Put the cake directly on the turntable. Pipe 6 swirls on top of the cake with your remaining colours and sprinkle them with the multi-coloured sprinkles. | {
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"title": "Rainbow cake recipe",
"content": "Preheat the oven to 170C/150C Fan/Gas 3. Grease 6 x 20cm/8in loose bottom sandwich cake tins (approximately 4cm/1½in deep) and line the bottoms with greaseproof paper. Dust the tins with flour, then shake out the excess.Beat the butter and sugar together in a stand mixer or with a handheld electric whisk on a high speed until pale and fluffy. Turn the mixer to low speed and add the eggs bit by bit, mixing on high speed after each addition. Add the vanilla, then add half of the flour. Mix until combined, then add the rest of the flour and mix until you have a smooth cake batter. Divide the batter equally between 6 medium-sized bowls and add dashes of each of the food colourings. Mix until you have a pink, yellow, orange, green, blue and purple batter. Pour each colour into one of the prepared tins and bake for approximately 25 minutes, turning after 18 minutes so they colour evenly. Once baked, cool the cakes on a wire rack, then wrap in cling film and store in the fridge. To make the buttercream, place the salted butter in the bowl of an electric mixer. Sift the icing sugar on top, bring the mixture together at a low speed, then beat at high speed for a few minutes until the mixture is pale and fluffy. Add the vanilla extract and beat to combine.Remove the cakes from the fridge and trim the domes off so they are flat. Discard the off cuts. Place the 18cm/7in non-slip mat on the turntable and put the 20cm/8in cake board on top. Put a dab of buttercream on the cake board and place the purple sponge on top. Spread a ¾cm/½in thick layer of buttercream on the top, then place the blue sponge on top. Repeat this process for the green, yellow, orange and pink sponges until you have assembled the whole cake with five layers of buttercream in between. The final top sponge should have the base facing upward. Gently press the top of the stack to ensure the cake is level and free of air bubbles. Chill in the fridge for 10 minutes. Using a knife or a cheese grater, trim the sides of the cake to within a few millimetres of the cake board it’s sitting on. Add a splash of milk to the buttercream and beat for 30 seconds to loosen. Put 2 spoons of the buttercream on the top of the cake, then spread the buttercream towards the edges and down the sides with a palette knife. Scrape of any excess and discard. This layer should be very thin, almost translucent in parts. Return the cake to the fridge for 10 minutes. Divide the remaining buttercream into 6 equal portions and place in bowls. Colour the buttercream in the same way you coloured the cake batter, then place each colour into a separate piping bag.Put the 25cm/10in non-slip mat on the turntable and place the 30cm/12in cake board on top, along with the cake. Pipe concentric rings of each colour buttercream around the outside of the cake, in the same order as the picture. Add enough pink buttercream to cover the top of the cake. Scrape the excess buttercream off the sides of the cake using the side scraper. Turn the turntable in a fluid motion while ensuring you keep the blade at a 45 degree angle against the side of the cake with your other hand. Repeat until you have a nice smooth finish. Using your palette knife, carefully brush any excess buttercream that’s gathered at the rim of the cake towards the centre, aiming all the time for sharp edges, straight sides and a flat top. If the buttercream has ‘torn’ in places, dip your palette knife in hot water and use that to smooth over any imperfections. Put the cake back in the fridge for 10 minutes, or until you’re ready for the next stage. Put the cake directly on the turntable. Pipe 6 swirls on top of the cake with your remaining colours and sprinkle them with the multi-coloured sprinkles. Preheat the oven to 170C/150C Fan/Gas 3. Grease 6 x 20cm/8in loose bottom sandwich cake tins (approximately 4cm/1½in deep) and line the bottoms with greaseproof paper. Dust the tins with flour, then shake out the excess. Preheat the oven to 170C/150C Fan/Gas 3. Grease 6 x 20cm/8in loose bottom sandwich cake tins (approximately 4cm/1½in deep) and line the bottoms with greaseproof paper. Dust the tins with flour, then shake out the excess. Beat the butter and sugar together in a stand mixer or with a handheld electric whisk on a high speed until pale and fluffy. Turn the mixer to low speed and add the eggs bit by bit, mixing on high speed after each addition. Add the vanilla, then add half of the flour. Mix until combined, then add the rest of the flour and mix until you have a smooth cake batter. Beat the butter and sugar together in a stand mixer or with a handheld electric whisk on a high speed until pale and fluffy. Turn the mixer to low speed and add the eggs bit by bit, mixing on high speed after each addition. Add the vanilla, then add half of the flour. Mix until combined, then add the rest of the flour and mix until you have a smooth cake batter. Divide the batter equally between 6 medium-sized bowls and add dashes of each of the food colourings. Mix until you have a pink, yellow, orange, green, blue and purple batter. Pour each colour into one of the prepared tins and bake for approximately 25 minutes, turning after 18 minutes so they colour evenly. Once baked, cool the cakes on a wire rack, then wrap in cling film and store in the fridge. Divide the batter equally between 6 medium-sized bowls and add dashes of each of the food colourings. Mix until you have a pink, yellow, orange, green, blue and purple batter. Pour each colour into one of the prepared tins and bake for approximately 25 minutes, turning after 18 minutes so they colour evenly. Once baked, cool the cakes on a wire rack, then wrap in cling film and store in the fridge. To make the buttercream, place the salted butter in the bowl of an electric mixer. Sift the icing sugar on top, bring the mixture together at a low speed, then beat at high speed for a few minutes until the mixture is pale and fluffy. Add the vanilla extract and beat to combine. To make the buttercream, place the salted butter in the bowl of an electric mixer. Sift the icing sugar on top, bring the mixture together at a low speed, then beat at high speed for a few minutes until the mixture is pale and fluffy. Add the vanilla extract and beat to combine. Remove the cakes from the fridge and trim the domes off so they are flat. Discard the off cuts. Place the 18cm/7in non-slip mat on the turntable and put the 20cm/8in cake board on top. Put a dab of buttercream on the cake board and place the purple sponge on top. Spread a ¾cm/½in thick layer of buttercream on the top, then place the blue sponge on top. Repeat this process for the green, yellow, orange and pink sponges until you have assembled the whole cake with five layers of buttercream in between. The final top sponge should have the base facing upward. Gently press the top of the stack to ensure the cake is level and free of air bubbles. Chill in the fridge for 10 minutes. Remove the cakes from the fridge and trim the domes off so they are flat. Discard the off cuts. Place the 18cm/7in non-slip mat on the turntable and put the 20cm/8in cake board on top. Put a dab of buttercream on the cake board and place the purple sponge on top. Spread a ¾cm/½in thick layer of buttercream on the top, then place the blue sponge on top. Repeat this process for the green, yellow, orange and pink sponges until you have assembled the whole cake with five layers of buttercream in between. The final top sponge should have the base facing upward. Gently press the top of the stack to ensure the cake is level and free of air bubbles. Chill in the fridge for 10 minutes. Using a knife or a cheese grater, trim the sides of the cake to within a few millimetres of the cake board it’s sitting on. Add a splash of milk to the buttercream and beat for 30 seconds to loosen. Put 2 spoons of the buttercream on the top of the cake, then spread the buttercream towards the edges and down the sides with a palette knife. Scrape of any excess and discard. This layer should be very thin, almost translucent in parts. Return the cake to the fridge for 10 minutes. Using a knife or a cheese grater, trim the sides of the cake to within a few millimetres of the cake board it’s sitting on. Add a splash of milk to the buttercream and beat for 30 seconds to loosen. Put 2 spoons of the buttercream on the top of the cake, then spread the buttercream towards the edges and down the sides with a palette knife. Scrape of any excess and discard. This layer should be very thin, almost translucent in parts. Return the cake to the fridge for 10 minutes. Divide the remaining buttercream into 6 equal portions and place in bowls. Colour the buttercream in the same way you coloured the cake batter, then place each colour into a separate piping bag. Divide the remaining buttercream into 6 equal portions and place in bowls. Colour the buttercream in the same way you coloured the cake batter, then place each colour into a separate piping bag. Put the 25cm/10in non-slip mat on the turntable and place the 30cm/12in cake board on top, along with the cake. Pipe concentric rings of each colour buttercream around the outside of the cake, in the same order as the picture. Add enough pink buttercream to cover the top of the cake. Scrape the excess buttercream off the sides of the cake using the side scraper. Turn the turntable in a fluid motion while ensuring you keep the blade at a 45 degree angle against the side of the cake with your other hand. Repeat until you have a nice smooth finish. Put the 25cm/10in non-slip mat on the turntable and place the 30cm/12in cake board on top, along with the cake. Pipe concentric rings of each colour buttercream around the outside of the cake, in the same order as the picture. Add enough pink buttercream to cover the top of the cake. Scrape the excess buttercream off the sides of the cake using the side scraper. Turn the turntable in a fluid motion while ensuring you keep the blade at a 45 degree angle against the side of the cake with your other hand. Repeat until you have a nice smooth finish. Using your palette knife, carefully brush any excess buttercream that’s gathered at the rim of the cake towards the centre, aiming all the time for sharp edges, straight sides and a flat top. If the buttercream has ‘torn’ in places, dip your palette knife in hot water and use that to smooth over any imperfections. Put the cake back in the fridge for 10 minutes, or until you’re ready for the next stage. Using your palette knife, carefully brush any excess buttercream that’s gathered at the rim of the cake towards the centre, aiming all the time for sharp edges, straight sides and a flat top. If the buttercream has ‘torn’ in places, dip your palette knife in hot water and use that to smooth over any imperfections. Put the cake back in the fridge for 10 minutes, or until you’re ready for the next stage. Put the cake directly on the turntable. Pipe 6 swirls on top of the cake with your remaining colours and sprinkle them with the multi-coloured sprinkles. Put the cake directly on the turntable. Pipe 6 swirls on top of the cake with your remaining colours and sprinkle them with the multi-coloured sprinkles."
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} | 04ad3c8ad896808efb77ef20857e2c08f4b327c8468b3a2300b41d34e683f26d | Chocolate drip cake recipe
Preheat the oven to 170C/150C Fan/Gas 3. Grease and line 4 x 20cm/8in sandwich cake tins with baking paper. Dust the tins with flour, then shake out the excess.Sift the flour, cocoa powder, baking powder and bicarbonate of soda into a bowl. Bring the chocolate, milk and dark brown sugar to the boil in a heavy-bottomed pan, stirring occasionally, then remove from the heat. Beat the butter and caster sugar together in a stand mixer or with a handheld electric whisk on a high speed until pale and fluffy. Turn the mixer to low speed and gradually add the eggs until well combined. Add half of the flour mixture, mix until just combined, then add the rest of the flour mixture. Whilst the chocolate mixture is still hot, carefully add it to the cake batter. Mix until everything is combined and uniform, but do not overmix.Divide the cake batter between the 4 cake tins, filling each tin up to three quarters full. Place the tins in the centre of the oven and bake for about 30-40 minutes, turning after 20 minutes so they colour evenly. Once baked, remove the cakes from the oven, cool on a wire rack, then wrap in cling film and store in the fridge. To make the chocolate buttercream, put the chocolate into a heatproof bowl. Bring the cream to the boil over a medium heat, stirring regularly, then pour the cream over the chocolate and let it stand for a couple of minutes. Stir the ganache briskly until incorporated. If some of the chocolate hasn’t melted, you can heat it for 10 seconds at a time in a microwave.Place the salted butter in the bowl of a stand mixer. Sift the icing sugar on top, bring the mixture together at a low speed, then beat at high speed for a few minutes until the mixture is pale and fluffy. Add the vanilla extract, beat to combine, then pour the chocolate ganache into the buttercream and beat until combined. Remove the cakes from the fridge and trim the tops so they are flat. Place the 18cm/7in non-slip mat on a turntable and put the 20cm/8in cake board on top. Put a dab of buttercream on the cake board and place one of the sponges on top. Spread a 1cm/½in thick layer of buttercream on the top of the sponge. Place the next sponge on top and repeat this process until you have assembled the 4 sponges on top of one another with 3 layers of buttercream in between. The final top sponge should have the base facing upward. Gently press the top of the stack to ensure the cake is level and free of air bubbles. Place in the fridge for 10 minutes. Using a knife or a cheese grater, trim the sides of the cake to within a few millimetres of the cake board it’s sitting on. Put 2 spoons of the buttercream on the top of the cake, then spread the buttercream towards the edges and down the sides with a palette knife. Scrape of any excess. This layer should be very thin, almost translucent in parts. Return the cake to the fridge for 10 minutes. Put the 25cm/10in non-slip mat on the turntable and place the 30cm/12in cake board on top, along with the cake. Place all but 6 tablespoons of the buttercream on top of the cake. Gently rock the palette knife back and forth to disperse the buttercream and turn the turntable in the opposite direction to that which you are spreading. Spread the buttercream evenly over the top and down the sides of the cake.Scrape the excess buttercream off the sides of the cake using the side scraper. Turn the turntable in a fluid motion while ensuring you keep the blade at a 45° against the side of the cake with your other hand. Repeat until you have a nice smooth finish. Using your palette knife, carefully brush any excess buttercream that’s gathered at the rim of the cake towards the centre, aiming all the time for sharp edges, straight sides and a flat top. If the buttercream has ‘torn’ in places, dip your palette knife in hot water and use that to smooth over any imperfections. Put the cake back in the fridge for 10 minutes, or until you’re ready for the next stage. To make the chocolate drip, place the chocolate and butter in a heatproof bowl. Heat in the microwave for 10 seconds at a time, stirring each time, until melted. Stir in the golden syrup and add half the sunflower oil – if the mixture isn’t ‘drippy’ enough, add the remaining oil and mix until incorporated. Pour into a squeezy bottle or piping bag.Let the cake stand at room temperature until it’s cool but not cold. The chocolate drip needs to be just warm, not hot. Squeeze the bottle over the rim of the cake to get varying length drips. Pour the remaining drip mixture in the centre of the top of the cake and spread with a palette knife so it meets the rim. Leave to set.Either spray or brush the dark chocolate shards with the gold lustre. Fit a piping bag with a star nozzle and fill with the remaining buttercream. Pipe 6 swirls on top of the cake and sit the chocolates on top. Preheat the oven to 170C/150C Fan/Gas 3. Grease and line 4 x 20cm/8in sandwich cake tins with baking paper. Dust the tins with flour, then shake out the excess. Preheat the oven to 170C/150C Fan/Gas 3. Grease and line 4 x 20cm/8in sandwich cake tins with baking paper. Dust the tins with flour, then shake out the excess. Sift the flour, cocoa powder, baking powder and bicarbonate of soda into a bowl. Sift the flour, cocoa powder, baking powder and bicarbonate of soda into a bowl. Bring the chocolate, milk and dark brown sugar to the boil in a heavy-bottomed pan, stirring occasionally, then remove from the heat. Bring the chocolate, milk and dark brown sugar to the boil in a heavy-bottomed pan, stirring occasionally, then remove from the heat. Beat the butter and caster sugar together in a stand mixer or with a handheld electric whisk on a high speed until pale and fluffy. Turn the mixer to low speed and gradually add the eggs until well combined. Add half of the flour mixture, mix until just combined, then add the rest of the flour mixture. Whilst the chocolate mixture is still hot, carefully add it to the cake batter. Mix until everything is combined and uniform, but do not overmix. Beat the butter and caster sugar together in a stand mixer or with a handheld electric whisk on a high speed until pale and fluffy. Turn the mixer to low speed and gradually add the eggs until well combined. Add half of the flour mixture, mix until just combined, then add the rest of the flour mixture. Whilst the chocolate mixture is still hot, carefully add it to the cake batter. Mix until everything is combined and uniform, but do not overmix. Divide the cake batter between the 4 cake tins, filling each tin up to three quarters full. Place the tins in the centre of the oven and bake for about 30-40 minutes, turning after 20 minutes so they colour evenly. Once baked, remove the cakes from the oven, cool on a wire rack, then wrap in cling film and store in the fridge. Divide the cake batter between the 4 cake tins, filling each tin up to three quarters full. Place the tins in the centre of the oven and bake for about 30-40 minutes, turning after 20 minutes so they colour evenly. Once baked, remove the cakes from the oven, cool on a wire rack, then wrap in cling film and store in the fridge. To make the chocolate buttercream, put the chocolate into a heatproof bowl. Bring the cream to the boil over a medium heat, stirring regularly, then pour the cream over the chocolate and let it stand for a couple of minutes. Stir the ganache briskly until incorporated. If some of the chocolate hasn’t melted, you can heat it for 10 seconds at a time in a microwave. To make the chocolate buttercream, put the chocolate into a heatproof bowl. Bring the cream to the boil over a medium heat, stirring regularly, then pour the cream over the chocolate and let it stand for a couple of minutes. Stir the ganache briskly until incorporated. If some of the chocolate hasn’t melted, you can heat it for 10 seconds at a time in a microwave. Place the salted butter in the bowl of a stand mixer. Sift the icing sugar on top, bring the mixture together at a low speed, then beat at high speed for a few minutes until the mixture is pale and fluffy. Add the vanilla extract, beat to combine, then pour the chocolate ganache into the buttercream and beat until combined. Place the salted butter in the bowl of a stand mixer. Sift the icing sugar on top, bring the mixture together at a low speed, then beat at high speed for a few minutes until the mixture is pale and fluffy. Add the vanilla extract, beat to combine, then pour the chocolate ganache into the buttercream and beat until combined. Remove the cakes from the fridge and trim the tops so they are flat. Place the 18cm/7in non-slip mat on a turntable and put the 20cm/8in cake board on top. Put a dab of buttercream on the cake board and place one of the sponges on top. Spread a 1cm/½in thick layer of buttercream on the top of the sponge. Place the next sponge on top and repeat this process until you have assembled the 4 sponges on top of one another with 3 layers of buttercream in between. The final top sponge should have the base facing upward. Gently press the top of the stack to ensure the cake is level and free of air bubbles. Place in the fridge for 10 minutes. Remove the cakes from the fridge and trim the tops so they are flat. Place the 18cm/7in non-slip mat on a turntable and put the 20cm/8in cake board on top. Put a dab of buttercream on the cake board and place one of the sponges on top. Spread a 1cm/½in thick layer of buttercream on the top of the sponge. Place the next sponge on top and repeat this process until you have assembled the 4 sponges on top of one another with 3 layers of buttercream in between. The final top sponge should have the base facing upward. Gently press the top of the stack to ensure the cake is level and free of air bubbles. Place in the fridge for 10 minutes. Using a knife or a cheese grater, trim the sides of the cake to within a few millimetres of the cake board it’s sitting on. Put 2 spoons of the buttercream on the top of the cake, then spread the buttercream towards the edges and down the sides with a palette knife. Scrape of any excess. This layer should be very thin, almost translucent in parts. Return the cake to the fridge for 10 minutes. Using a knife or a cheese grater, trim the sides of the cake to within a few millimetres of the cake board it’s sitting on. Put 2 spoons of the buttercream on the top of the cake, then spread the buttercream towards the edges and down the sides with a palette knife. Scrape of any excess. This layer should be very thin, almost translucent in parts. Return the cake to the fridge for 10 minutes. Put the 25cm/10in non-slip mat on the turntable and place the 30cm/12in cake board on top, along with the cake. Place all but 6 tablespoons of the buttercream on top of the cake. Gently rock the palette knife back and forth to disperse the buttercream and turn the turntable in the opposite direction to that which you are spreading. Spread the buttercream evenly over the top and down the sides of the cake. Put the 25cm/10in non-slip mat on the turntable and place the 30cm/12in cake board on top, along with the cake. Place all but 6 tablespoons of the buttercream on top of the cake. Gently rock the palette knife back and forth to disperse the buttercream and turn the turntable in the opposite direction to that which you are spreading. Spread the buttercream evenly over the top and down the sides of the cake. Scrape the excess buttercream off the sides of the cake using the side scraper. Turn the turntable in a fluid motion while ensuring you keep the blade at a 45° against the side of the cake with your other hand. Repeat until you have a nice smooth finish. Using your palette knife, carefully brush any excess buttercream that’s gathered at the rim of the cake towards the centre, aiming all the time for sharp edges, straight sides and a flat top. If the buttercream has ‘torn’ in places, dip your palette knife in hot water and use that to smooth over any imperfections. Put the cake back in the fridge for 10 minutes, or until you’re ready for the next stage. Scrape the excess buttercream off the sides of the cake using the side scraper. Turn the turntable in a fluid motion while ensuring you keep the blade at a 45° against the side of the cake with your other hand. Repeat until you have a nice smooth finish. Using your palette knife, carefully brush any excess buttercream that’s gathered at the rim of the cake towards the centre, aiming all the time for sharp edges, straight sides and a flat top. If the buttercream has ‘torn’ in places, dip your palette knife in hot water and use that to smooth over any imperfections. Put the cake back in the fridge for 10 minutes, or until you’re ready for the next stage. To make the chocolate drip, place the chocolate and butter in a heatproof bowl. Heat in the microwave for 10 seconds at a time, stirring each time, until melted. Stir in the golden syrup and add half the sunflower oil – if the mixture isn’t ‘drippy’ enough, add the remaining oil and mix until incorporated. Pour into a squeezy bottle or piping bag. To make the chocolate drip, place the chocolate and butter in a heatproof bowl. Heat in the microwave for 10 seconds at a time, stirring each time, until melted. Stir in the golden syrup and add half the sunflower oil – if the mixture isn’t ‘drippy’ enough, add the remaining oil and mix until incorporated. Pour into a squeezy bottle or piping bag. Let the cake stand at room temperature until it’s cool but not cold. The chocolate drip needs to be just warm, not hot. Squeeze the bottle over the rim of the cake to get varying length drips. Pour the remaining drip mixture in the centre of the top of the cake and spread with a palette knife so it meets the rim. Leave to set. Let the cake stand at room temperature until it’s cool but not cold. The chocolate drip needs to be just warm, not hot. Squeeze the bottle over the rim of the cake to get varying length drips. Pour the remaining drip mixture in the centre of the top of the cake and spread with a palette knife so it meets the rim. Leave to set. Either spray or brush the dark chocolate shards with the gold lustre. Fit a piping bag with a star nozzle and fill with the remaining buttercream. Pipe 6 swirls on top of the cake and sit the chocolates on top. Either spray or brush the dark chocolate shards with the gold lustre. Fit a piping bag with a star nozzle and fill with the remaining buttercream. Pipe 6 swirls on top of the cake and sit the chocolates on top. | {
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"title": "Chocolate drip cake recipe",
"content": "Preheat the oven to 170C/150C Fan/Gas 3. Grease and line 4 x 20cm/8in sandwich cake tins with baking paper. Dust the tins with flour, then shake out the excess.Sift the flour, cocoa powder, baking powder and bicarbonate of soda into a bowl. Bring the chocolate, milk and dark brown sugar to the boil in a heavy-bottomed pan, stirring occasionally, then remove from the heat. Beat the butter and caster sugar together in a stand mixer or with a handheld electric whisk on a high speed until pale and fluffy. Turn the mixer to low speed and gradually add the eggs until well combined. Add half of the flour mixture, mix until just combined, then add the rest of the flour mixture. Whilst the chocolate mixture is still hot, carefully add it to the cake batter. Mix until everything is combined and uniform, but do not overmix.Divide the cake batter between the 4 cake tins, filling each tin up to three quarters full. Place the tins in the centre of the oven and bake for about 30-40 minutes, turning after 20 minutes so they colour evenly. Once baked, remove the cakes from the oven, cool on a wire rack, then wrap in cling film and store in the fridge. To make the chocolate buttercream, put the chocolate into a heatproof bowl. Bring the cream to the boil over a medium heat, stirring regularly, then pour the cream over the chocolate and let it stand for a couple of minutes. Stir the ganache briskly until incorporated. If some of the chocolate hasn’t melted, you can heat it for 10 seconds at a time in a microwave.Place the salted butter in the bowl of a stand mixer. Sift the icing sugar on top, bring the mixture together at a low speed, then beat at high speed for a few minutes until the mixture is pale and fluffy. Add the vanilla extract, beat to combine, then pour the chocolate ganache into the buttercream and beat until combined. Remove the cakes from the fridge and trim the tops so they are flat. Place the 18cm/7in non-slip mat on a turntable and put the 20cm/8in cake board on top. Put a dab of buttercream on the cake board and place one of the sponges on top. Spread a 1cm/½in thick layer of buttercream on the top of the sponge. Place the next sponge on top and repeat this process until you have assembled the 4 sponges on top of one another with 3 layers of buttercream in between. The final top sponge should have the base facing upward. Gently press the top of the stack to ensure the cake is level and free of air bubbles. Place in the fridge for 10 minutes. Using a knife or a cheese grater, trim the sides of the cake to within a few millimetres of the cake board it’s sitting on. Put 2 spoons of the buttercream on the top of the cake, then spread the buttercream towards the edges and down the sides with a palette knife. Scrape of any excess. This layer should be very thin, almost translucent in parts. Return the cake to the fridge for 10 minutes. Put the 25cm/10in non-slip mat on the turntable and place the 30cm/12in cake board on top, along with the cake. Place all but 6 tablespoons of the buttercream on top of the cake. Gently rock the palette knife back and forth to disperse the buttercream and turn the turntable in the opposite direction to that which you are spreading. Spread the buttercream evenly over the top and down the sides of the cake.Scrape the excess buttercream off the sides of the cake using the side scraper. Turn the turntable in a fluid motion while ensuring you keep the blade at a 45° against the side of the cake with your other hand. Repeat until you have a nice smooth finish. Using your palette knife, carefully brush any excess buttercream that’s gathered at the rim of the cake towards the centre, aiming all the time for sharp edges, straight sides and a flat top. If the buttercream has ‘torn’ in places, dip your palette knife in hot water and use that to smooth over any imperfections. Put the cake back in the fridge for 10 minutes, or until you’re ready for the next stage. To make the chocolate drip, place the chocolate and butter in a heatproof bowl. Heat in the microwave for 10 seconds at a time, stirring each time, until melted. Stir in the golden syrup and add half the sunflower oil – if the mixture isn’t ‘drippy’ enough, add the remaining oil and mix until incorporated. Pour into a squeezy bottle or piping bag.Let the cake stand at room temperature until it’s cool but not cold. The chocolate drip needs to be just warm, not hot. Squeeze the bottle over the rim of the cake to get varying length drips. Pour the remaining drip mixture in the centre of the top of the cake and spread with a palette knife so it meets the rim. Leave to set.Either spray or brush the dark chocolate shards with the gold lustre. Fit a piping bag with a star nozzle and fill with the remaining buttercream. Pipe 6 swirls on top of the cake and sit the chocolates on top. Preheat the oven to 170C/150C Fan/Gas 3. Grease and line 4 x 20cm/8in sandwich cake tins with baking paper. Dust the tins with flour, then shake out the excess. Preheat the oven to 170C/150C Fan/Gas 3. Grease and line 4 x 20cm/8in sandwich cake tins with baking paper. Dust the tins with flour, then shake out the excess. Sift the flour, cocoa powder, baking powder and bicarbonate of soda into a bowl. Sift the flour, cocoa powder, baking powder and bicarbonate of soda into a bowl. Bring the chocolate, milk and dark brown sugar to the boil in a heavy-bottomed pan, stirring occasionally, then remove from the heat. Bring the chocolate, milk and dark brown sugar to the boil in a heavy-bottomed pan, stirring occasionally, then remove from the heat. Beat the butter and caster sugar together in a stand mixer or with a handheld electric whisk on a high speed until pale and fluffy. Turn the mixer to low speed and gradually add the eggs until well combined. Add half of the flour mixture, mix until just combined, then add the rest of the flour mixture. Whilst the chocolate mixture is still hot, carefully add it to the cake batter. Mix until everything is combined and uniform, but do not overmix. Beat the butter and caster sugar together in a stand mixer or with a handheld electric whisk on a high speed until pale and fluffy. Turn the mixer to low speed and gradually add the eggs until well combined. Add half of the flour mixture, mix until just combined, then add the rest of the flour mixture. Whilst the chocolate mixture is still hot, carefully add it to the cake batter. Mix until everything is combined and uniform, but do not overmix. Divide the cake batter between the 4 cake tins, filling each tin up to three quarters full. Place the tins in the centre of the oven and bake for about 30-40 minutes, turning after 20 minutes so they colour evenly. Once baked, remove the cakes from the oven, cool on a wire rack, then wrap in cling film and store in the fridge. Divide the cake batter between the 4 cake tins, filling each tin up to three quarters full. Place the tins in the centre of the oven and bake for about 30-40 minutes, turning after 20 minutes so they colour evenly. Once baked, remove the cakes from the oven, cool on a wire rack, then wrap in cling film and store in the fridge. To make the chocolate buttercream, put the chocolate into a heatproof bowl. Bring the cream to the boil over a medium heat, stirring regularly, then pour the cream over the chocolate and let it stand for a couple of minutes. Stir the ganache briskly until incorporated. If some of the chocolate hasn’t melted, you can heat it for 10 seconds at a time in a microwave. To make the chocolate buttercream, put the chocolate into a heatproof bowl. Bring the cream to the boil over a medium heat, stirring regularly, then pour the cream over the chocolate and let it stand for a couple of minutes. Stir the ganache briskly until incorporated. If some of the chocolate hasn’t melted, you can heat it for 10 seconds at a time in a microwave. Place the salted butter in the bowl of a stand mixer. Sift the icing sugar on top, bring the mixture together at a low speed, then beat at high speed for a few minutes until the mixture is pale and fluffy. Add the vanilla extract, beat to combine, then pour the chocolate ganache into the buttercream and beat until combined. Place the salted butter in the bowl of a stand mixer. Sift the icing sugar on top, bring the mixture together at a low speed, then beat at high speed for a few minutes until the mixture is pale and fluffy. Add the vanilla extract, beat to combine, then pour the chocolate ganache into the buttercream and beat until combined. Remove the cakes from the fridge and trim the tops so they are flat. Place the 18cm/7in non-slip mat on a turntable and put the 20cm/8in cake board on top. Put a dab of buttercream on the cake board and place one of the sponges on top. Spread a 1cm/½in thick layer of buttercream on the top of the sponge. Place the next sponge on top and repeat this process until you have assembled the 4 sponges on top of one another with 3 layers of buttercream in between. The final top sponge should have the base facing upward. Gently press the top of the stack to ensure the cake is level and free of air bubbles. Place in the fridge for 10 minutes. Remove the cakes from the fridge and trim the tops so they are flat. Place the 18cm/7in non-slip mat on a turntable and put the 20cm/8in cake board on top. Put a dab of buttercream on the cake board and place one of the sponges on top. Spread a 1cm/½in thick layer of buttercream on the top of the sponge. Place the next sponge on top and repeat this process until you have assembled the 4 sponges on top of one another with 3 layers of buttercream in between. The final top sponge should have the base facing upward. Gently press the top of the stack to ensure the cake is level and free of air bubbles. Place in the fridge for 10 minutes. Using a knife or a cheese grater, trim the sides of the cake to within a few millimetres of the cake board it’s sitting on. Put 2 spoons of the buttercream on the top of the cake, then spread the buttercream towards the edges and down the sides with a palette knife. Scrape of any excess. This layer should be very thin, almost translucent in parts. Return the cake to the fridge for 10 minutes. Using a knife or a cheese grater, trim the sides of the cake to within a few millimetres of the cake board it’s sitting on. Put 2 spoons of the buttercream on the top of the cake, then spread the buttercream towards the edges and down the sides with a palette knife. Scrape of any excess. This layer should be very thin, almost translucent in parts. Return the cake to the fridge for 10 minutes. Put the 25cm/10in non-slip mat on the turntable and place the 30cm/12in cake board on top, along with the cake. Place all but 6 tablespoons of the buttercream on top of the cake. Gently rock the palette knife back and forth to disperse the buttercream and turn the turntable in the opposite direction to that which you are spreading. Spread the buttercream evenly over the top and down the sides of the cake. Put the 25cm/10in non-slip mat on the turntable and place the 30cm/12in cake board on top, along with the cake. Place all but 6 tablespoons of the buttercream on top of the cake. Gently rock the palette knife back and forth to disperse the buttercream and turn the turntable in the opposite direction to that which you are spreading. Spread the buttercream evenly over the top and down the sides of the cake. Scrape the excess buttercream off the sides of the cake using the side scraper. Turn the turntable in a fluid motion while ensuring you keep the blade at a 45° against the side of the cake with your other hand. Repeat until you have a nice smooth finish. Using your palette knife, carefully brush any excess buttercream that’s gathered at the rim of the cake towards the centre, aiming all the time for sharp edges, straight sides and a flat top. If the buttercream has ‘torn’ in places, dip your palette knife in hot water and use that to smooth over any imperfections. Put the cake back in the fridge for 10 minutes, or until you’re ready for the next stage. Scrape the excess buttercream off the sides of the cake using the side scraper. Turn the turntable in a fluid motion while ensuring you keep the blade at a 45° against the side of the cake with your other hand. Repeat until you have a nice smooth finish. Using your palette knife, carefully brush any excess buttercream that’s gathered at the rim of the cake towards the centre, aiming all the time for sharp edges, straight sides and a flat top. If the buttercream has ‘torn’ in places, dip your palette knife in hot water and use that to smooth over any imperfections. Put the cake back in the fridge for 10 minutes, or until you’re ready for the next stage. To make the chocolate drip, place the chocolate and butter in a heatproof bowl. Heat in the microwave for 10 seconds at a time, stirring each time, until melted. Stir in the golden syrup and add half the sunflower oil – if the mixture isn’t ‘drippy’ enough, add the remaining oil and mix until incorporated. Pour into a squeezy bottle or piping bag. To make the chocolate drip, place the chocolate and butter in a heatproof bowl. Heat in the microwave for 10 seconds at a time, stirring each time, until melted. Stir in the golden syrup and add half the sunflower oil – if the mixture isn’t ‘drippy’ enough, add the remaining oil and mix until incorporated. Pour into a squeezy bottle or piping bag. Let the cake stand at room temperature until it’s cool but not cold. The chocolate drip needs to be just warm, not hot. Squeeze the bottle over the rim of the cake to get varying length drips. Pour the remaining drip mixture in the centre of the top of the cake and spread with a palette knife so it meets the rim. Leave to set. Let the cake stand at room temperature until it’s cool but not cold. The chocolate drip needs to be just warm, not hot. Squeeze the bottle over the rim of the cake to get varying length drips. Pour the remaining drip mixture in the centre of the top of the cake and spread with a palette knife so it meets the rim. Leave to set. Either spray or brush the dark chocolate shards with the gold lustre. Fit a piping bag with a star nozzle and fill with the remaining buttercream. Pipe 6 swirls on top of the cake and sit the chocolates on top. Either spray or brush the dark chocolate shards with the gold lustre. Fit a piping bag with a star nozzle and fill with the remaining buttercream. Pipe 6 swirls on top of the cake and sit the chocolates on top."
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} | 1c27c0e9dfd4f0b643826eeb7c1641196a20e985ed54b9e2c9f6b617d98838e5 | Rose falooda cake recipe
To make the sponges, preheat the oven to 180C/160C Fan/Gas 4. Grease the sides of two 20cm/8in cake tins lightly with butter and line the bases with baking paper. Heat the milk, then add the saffron strands and leave to infuse and cool to room temperature. Cream together the butter and sugar in a large bowl, whisking together until very light and fluffy. In another bowl, mix together the flour, cornflour, baking powder and salt.One at a time, add an egg with a tablespoon of the flour mixture to the butter and sugar, mixing well between each addition. Scrape down the sides and gently but gradually whisk in the rest of the flour mixture, followed by the saffron milk and vanilla. Divide the cake batter evenly between the two lined tins and smooth the tops. Bake for 20–25 minutes, or until the tops are golden and a toothpick inserted to the centre of the cakes comes out clean. Remove from the oven and leave on a rack to cool for 10 minutes before turning out, removing the baking paper and leaving to cool completely.To make the icing, in a small bowl, soak the basil seeds in cold water for 15 minutes then drain through a sieve.In a medium bowl, beat the cream and icing sugar together until thick then whisk in the mascarpone until smooth. Set 4 tablespoons aside in a small bowl and divide the rest into two bowls, one with slightly more than the other. To the bowl with slightly less fold in the basil seeds and 3 tablespoons rose syrup. Leave the larger bowl plain and to the small bowl with 4 tablespoons of the mixture in, add 1 tablespoon rose syrup. Put them all in the fridge to firm up for 20 minutes.To make the falooda, cook the noodles in boiling water for 1 minute then drain and cool under cold running water. Leave to dry before mixing with the rose syrup. To assemble, use a pastry brush to brush 1 tablespoon rose syrup onto the flat side of each sponge, then place one sponge syrup-side up onto a serving plate. Spread over most of the basil seed and rose cream then, using a piping bag with a wide plain nozzle, pipe the remaining cream all the way around the edge (to create a wall which will keep all the filling in place). Add the vermicelli mixture, rose petal jelly, chopped glacé fruit and almonds to the centre, then place the second sponge on top, syrup-side down. Generously ice the top and sides with the plain bowl of cream, then use the small bowl of pink icing to create decorative pink streaks up the sides. Chill in the fridge for 1 hour or so to firm up. Cover with edible flowers or rose petals, flaked pistachios and gold leaf, if using. To make the sponges, preheat the oven to 180C/160C Fan/Gas 4. Grease the sides of two 20cm/8in cake tins lightly with butter and line the bases with baking paper. Heat the milk, then add the saffron strands and leave to infuse and cool to room temperature. To make the sponges, preheat the oven to 180C/160C Fan/Gas 4. Grease the sides of two 20cm/8in cake tins lightly with butter and line the bases with baking paper. Heat the milk, then add the saffron strands and leave to infuse and cool to room temperature. Cream together the butter and sugar in a large bowl, whisking together until very light and fluffy. In another bowl, mix together the flour, cornflour, baking powder and salt. Cream together the butter and sugar in a large bowl, whisking together until very light and fluffy. In another bowl, mix together the flour, cornflour, baking powder and salt. One at a time, add an egg with a tablespoon of the flour mixture to the butter and sugar, mixing well between each addition. Scrape down the sides and gently but gradually whisk in the rest of the flour mixture, followed by the saffron milk and vanilla. One at a time, add an egg with a tablespoon of the flour mixture to the butter and sugar, mixing well between each addition. Scrape down the sides and gently but gradually whisk in the rest of the flour mixture, followed by the saffron milk and vanilla. Divide the cake batter evenly between the two lined tins and smooth the tops. Bake for 20–25 minutes, or until the tops are golden and a toothpick inserted to the centre of the cakes comes out clean. Remove from the oven and leave on a rack to cool for 10 minutes before turning out, removing the baking paper and leaving to cool completely. Divide the cake batter evenly between the two lined tins and smooth the tops. Bake for 20–25 minutes, or until the tops are golden and a toothpick inserted to the centre of the cakes comes out clean. Remove from the oven and leave on a rack to cool for 10 minutes before turning out, removing the baking paper and leaving to cool completely. To make the icing, in a small bowl, soak the basil seeds in cold water for 15 minutes then drain through a sieve. To make the icing, in a small bowl, soak the basil seeds in cold water for 15 minutes then drain through a sieve. In a medium bowl, beat the cream and icing sugar together until thick then whisk in the mascarpone until smooth. Set 4 tablespoons aside in a small bowl and divide the rest into two bowls, one with slightly more than the other. To the bowl with slightly less fold in the basil seeds and 3 tablespoons rose syrup. Leave the larger bowl plain and to the small bowl with 4 tablespoons of the mixture in, add 1 tablespoon rose syrup. Put them all in the fridge to firm up for 20 minutes. In a medium bowl, beat the cream and icing sugar together until thick then whisk in the mascarpone until smooth. Set 4 tablespoons aside in a small bowl and divide the rest into two bowls, one with slightly more than the other. To the bowl with slightly less fold in the basil seeds and 3 tablespoons rose syrup. Leave the larger bowl plain and to the small bowl with 4 tablespoons of the mixture in, add 1 tablespoon rose syrup. Put them all in the fridge to firm up for 20 minutes. To make the falooda, cook the noodles in boiling water for 1 minute then drain and cool under cold running water. Leave to dry before mixing with the rose syrup. To make the falooda, cook the noodles in boiling water for 1 minute then drain and cool under cold running water. Leave to dry before mixing with the rose syrup. To assemble, use a pastry brush to brush 1 tablespoon rose syrup onto the flat side of each sponge, then place one sponge syrup-side up onto a serving plate. Spread over most of the basil seed and rose cream then, using a piping bag with a wide plain nozzle, pipe the remaining cream all the way around the edge (to create a wall which will keep all the filling in place). Add the vermicelli mixture, rose petal jelly, chopped glacé fruit and almonds to the centre, then place the second sponge on top, syrup-side down. To assemble, use a pastry brush to brush 1 tablespoon rose syrup onto the flat side of each sponge, then place one sponge syrup-side up onto a serving plate. Spread over most of the basil seed and rose cream then, using a piping bag with a wide plain nozzle, pipe the remaining cream all the way around the edge (to create a wall which will keep all the filling in place). Add the vermicelli mixture, rose petal jelly, chopped glacé fruit and almonds to the centre, then place the second sponge on top, syrup-side down. Generously ice the top and sides with the plain bowl of cream, then use the small bowl of pink icing to create decorative pink streaks up the sides. Chill in the fridge for 1 hour or so to firm up. Cover with edible flowers or rose petals, flaked pistachios and gold leaf, if using. Generously ice the top and sides with the plain bowl of cream, then use the small bowl of pink icing to create decorative pink streaks up the sides. Chill in the fridge for 1 hour or so to firm up. Cover with edible flowers or rose petals, flaked pistachios and gold leaf, if using. | {
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"title": "Rose falooda cake recipe",
"content": "To make the sponges, preheat the oven to 180C/160C Fan/Gas 4. Grease the sides of two 20cm/8in cake tins lightly with butter and line the bases with baking paper. Heat the milk, then add the saffron strands and leave to infuse and cool to room temperature. Cream together the butter and sugar in a large bowl, whisking together until very light and fluffy. In another bowl, mix together the flour, cornflour, baking powder and salt.One at a time, add an egg with a tablespoon of the flour mixture to the butter and sugar, mixing well between each addition. Scrape down the sides and gently but gradually whisk in the rest of the flour mixture, followed by the saffron milk and vanilla. Divide the cake batter evenly between the two lined tins and smooth the tops. Bake for 20–25 minutes, or until the tops are golden and a toothpick inserted to the centre of the cakes comes out clean. Remove from the oven and leave on a rack to cool for 10 minutes before turning out, removing the baking paper and leaving to cool completely.To make the icing, in a small bowl, soak the basil seeds in cold water for 15 minutes then drain through a sieve.In a medium bowl, beat the cream and icing sugar together until thick then whisk in the mascarpone until smooth. Set 4 tablespoons aside in a small bowl and divide the rest into two bowls, one with slightly more than the other. To the bowl with slightly less fold in the basil seeds and 3 tablespoons rose syrup. Leave the larger bowl plain and to the small bowl with 4 tablespoons of the mixture in, add 1 tablespoon rose syrup. Put them all in the fridge to firm up for 20 minutes.To make the falooda, cook the noodles in boiling water for 1 minute then drain and cool under cold running water. Leave to dry before mixing with the rose syrup. To assemble, use a pastry brush to brush 1 tablespoon rose syrup onto the flat side of each sponge, then place one sponge syrup-side up onto a serving plate. Spread over most of the basil seed and rose cream then, using a piping bag with a wide plain nozzle, pipe the remaining cream all the way around the edge (to create a wall which will keep all the filling in place). Add the vermicelli mixture, rose petal jelly, chopped glacé fruit and almonds to the centre, then place the second sponge on top, syrup-side down. Generously ice the top and sides with the plain bowl of cream, then use the small bowl of pink icing to create decorative pink streaks up the sides. Chill in the fridge for 1 hour or so to firm up. Cover with edible flowers or rose petals, flaked pistachios and gold leaf, if using. To make the sponges, preheat the oven to 180C/160C Fan/Gas 4. Grease the sides of two 20cm/8in cake tins lightly with butter and line the bases with baking paper. Heat the milk, then add the saffron strands and leave to infuse and cool to room temperature. To make the sponges, preheat the oven to 180C/160C Fan/Gas 4. Grease the sides of two 20cm/8in cake tins lightly with butter and line the bases with baking paper. Heat the milk, then add the saffron strands and leave to infuse and cool to room temperature. Cream together the butter and sugar in a large bowl, whisking together until very light and fluffy. In another bowl, mix together the flour, cornflour, baking powder and salt. Cream together the butter and sugar in a large bowl, whisking together until very light and fluffy. In another bowl, mix together the flour, cornflour, baking powder and salt. One at a time, add an egg with a tablespoon of the flour mixture to the butter and sugar, mixing well between each addition. Scrape down the sides and gently but gradually whisk in the rest of the flour mixture, followed by the saffron milk and vanilla. One at a time, add an egg with a tablespoon of the flour mixture to the butter and sugar, mixing well between each addition. Scrape down the sides and gently but gradually whisk in the rest of the flour mixture, followed by the saffron milk and vanilla. Divide the cake batter evenly between the two lined tins and smooth the tops. Bake for 20–25 minutes, or until the tops are golden and a toothpick inserted to the centre of the cakes comes out clean. Remove from the oven and leave on a rack to cool for 10 minutes before turning out, removing the baking paper and leaving to cool completely. Divide the cake batter evenly between the two lined tins and smooth the tops. Bake for 20–25 minutes, or until the tops are golden and a toothpick inserted to the centre of the cakes comes out clean. Remove from the oven and leave on a rack to cool for 10 minutes before turning out, removing the baking paper and leaving to cool completely. To make the icing, in a small bowl, soak the basil seeds in cold water for 15 minutes then drain through a sieve. To make the icing, in a small bowl, soak the basil seeds in cold water for 15 minutes then drain through a sieve. In a medium bowl, beat the cream and icing sugar together until thick then whisk in the mascarpone until smooth. Set 4 tablespoons aside in a small bowl and divide the rest into two bowls, one with slightly more than the other. To the bowl with slightly less fold in the basil seeds and 3 tablespoons rose syrup. Leave the larger bowl plain and to the small bowl with 4 tablespoons of the mixture in, add 1 tablespoon rose syrup. Put them all in the fridge to firm up for 20 minutes. In a medium bowl, beat the cream and icing sugar together until thick then whisk in the mascarpone until smooth. Set 4 tablespoons aside in a small bowl and divide the rest into two bowls, one with slightly more than the other. To the bowl with slightly less fold in the basil seeds and 3 tablespoons rose syrup. Leave the larger bowl plain and to the small bowl with 4 tablespoons of the mixture in, add 1 tablespoon rose syrup. Put them all in the fridge to firm up for 20 minutes. To make the falooda, cook the noodles in boiling water for 1 minute then drain and cool under cold running water. Leave to dry before mixing with the rose syrup. To make the falooda, cook the noodles in boiling water for 1 minute then drain and cool under cold running water. Leave to dry before mixing with the rose syrup. To assemble, use a pastry brush to brush 1 tablespoon rose syrup onto the flat side of each sponge, then place one sponge syrup-side up onto a serving plate. Spread over most of the basil seed and rose cream then, using a piping bag with a wide plain nozzle, pipe the remaining cream all the way around the edge (to create a wall which will keep all the filling in place). Add the vermicelli mixture, rose petal jelly, chopped glacé fruit and almonds to the centre, then place the second sponge on top, syrup-side down. To assemble, use a pastry brush to brush 1 tablespoon rose syrup onto the flat side of each sponge, then place one sponge syrup-side up onto a serving plate. Spread over most of the basil seed and rose cream then, using a piping bag with a wide plain nozzle, pipe the remaining cream all the way around the edge (to create a wall which will keep all the filling in place). Add the vermicelli mixture, rose petal jelly, chopped glacé fruit and almonds to the centre, then place the second sponge on top, syrup-side down. Generously ice the top and sides with the plain bowl of cream, then use the small bowl of pink icing to create decorative pink streaks up the sides. Chill in the fridge for 1 hour or so to firm up. Cover with edible flowers or rose petals, flaked pistachios and gold leaf, if using. Generously ice the top and sides with the plain bowl of cream, then use the small bowl of pink icing to create decorative pink streaks up the sides. Chill in the fridge for 1 hour or so to firm up. Cover with edible flowers or rose petals, flaked pistachios and gold leaf, if using."
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For the caramel buttercream, place the sugar and 100ml/3½fl oz water into a large saucepan. Slowly bring to the boil over a medium heat, stirring until the sugar has dissolved. Once there is no grittiness left, turn up the heat and boil until a golden caramel. Take off the heat and add the double cream and give it a quick stir then leave to cool then chill until set.Place the softened butter in the bowl of a free-standing mixer and whisk until light and fluffy. Add to the cooled caramel mixture a spoonful at a time, whisking between each addition. Scrape down the bowl regularly. Chill until ready to use.Preheat the oven to 200C/180C(fan)/Gas 6. Mark six 20cm/8in circles and six 15cm/6in circles on baking parchment and lay on baking trays. To make the sponge layers, break the eggs into a large bowl and add the sugar. Whisk with a hand-held electric mixer until the mixture is light and foamy and the whisk just leaves a trail when lifted out of the mixture. Lightly fold in the flour, a little at a time. Divide the mixture between the 12 marked circles, spreading the mixture out evenly. Bake the cakes, a couple at a time, in the pre-heated oven for about 8-10 minutes until pale golden and springy to the touch. With a sharp knife, trim the circles. Peel off the parchment and leave to cool on a wire rack. To make the almond praline and caramel coated hazelnuts, spread the flaked almonds over a sheet of baking parchment on a baking tray. Stick cocktail sticks into each of the 16 hazelnuts. Dissolve the sugar in 8 tbsp water over a low heat, stirring constantly, then increase the heat and boil the syrup until it turns a deep golden-brown colour. Allow it to cool slightly then pour half of it over the flaked almonds. Set aside to cool completely.Dip the hazelnuts in the hot caramel twisting the cocktail sticks so the nuts are completely coated in caramel. Carefully invert the cocktail sticks and press them into an orange or piece of foam and leave to set.Take one of the 15cm/6in sponge circles and place it on a sheet of silicon or baking parchment. Pour the remaining caramel over the sponge circle. When the caramel on top of the sponge is just beginning to set, mark and then cut into eight portions with an oiled knife. Sandwich the six circles of 20cm/8in sponges together with caramel buttercream. Spread the sides and top with buttercream.Sandwich the remaining five circles of 15cm/6in sponges together with butter cream. Spread buttercream around the sides and top of the cakes and place on top the 20cm/8in cake stack to form a second tier. Break the almond praline into small pieces and press into the sides of both tiers of the cake. Spoon the remaining buttercream into a piping bag fitted with a medium size star nozzle. Pipe 16 rosettes of the buttercream around the top edge of the larger cake and top each rosette with a caramel coated hazelnut. Pipe eight rosettes around the top of the small cake and place a caramel-topped wedge of cake at an angle on top of each rosette to form the top layer. For the caramel buttercream, place the sugar and 100ml/3½fl oz water into a large saucepan. Slowly bring to the boil over a medium heat, stirring until the sugar has dissolved. For the caramel buttercream, place the sugar and 100ml/3½fl oz water into a large saucepan. Slowly bring to the boil over a medium heat, stirring until the sugar has dissolved. Once there is no grittiness left, turn up the heat and boil until a golden caramel. Take off the heat and add the double cream and give it a quick stir then leave to cool then chill until set. Once there is no grittiness left, turn up the heat and boil until a golden caramel. Take off the heat and add the double cream and give it a quick stir then leave to cool then chill until set. Place the softened butter in the bowl of a free-standing mixer and whisk until light and fluffy. Add to the cooled caramel mixture a spoonful at a time, whisking between each addition. Scrape down the bowl regularly. Chill until ready to use. Place the softened butter in the bowl of a free-standing mixer and whisk until light and fluffy. Add to the cooled caramel mixture a spoonful at a time, whisking between each addition. Scrape down the bowl regularly. Chill until ready to use. Preheat the oven to 200C/180C(fan)/Gas 6. Mark six 20cm/8in circles and six 15cm/6in circles on baking parchment and lay on baking trays. Preheat the oven to 200C/180C(fan)/Gas 6. Mark six 20cm/8in circles and six 15cm/6in circles on baking parchment and lay on baking trays. To make the sponge layers, break the eggs into a large bowl and add the sugar. Whisk with a hand-held electric mixer until the mixture is light and foamy and the whisk just leaves a trail when lifted out of the mixture. To make the sponge layers, break the eggs into a large bowl and add the sugar. Whisk with a hand-held electric mixer until the mixture is light and foamy and the whisk just leaves a trail when lifted out of the mixture. Lightly fold in the flour, a little at a time. Divide the mixture between the 12 marked circles, spreading the mixture out evenly. Lightly fold in the flour, a little at a time. Divide the mixture between the 12 marked circles, spreading the mixture out evenly. Bake the cakes, a couple at a time, in the pre-heated oven for about 8-10 minutes until pale golden and springy to the touch. With a sharp knife, trim the circles. Peel off the parchment and leave to cool on a wire rack. Bake the cakes, a couple at a time, in the pre-heated oven for about 8-10 minutes until pale golden and springy to the touch. With a sharp knife, trim the circles. Peel off the parchment and leave to cool on a wire rack. To make the almond praline and caramel coated hazelnuts, spread the flaked almonds over a sheet of baking parchment on a baking tray. To make the almond praline and caramel coated hazelnuts, spread the flaked almonds over a sheet of baking parchment on a baking tray. Stick cocktail sticks into each of the 16 hazelnuts. Stick cocktail sticks into each of the 16 hazelnuts. Dissolve the sugar in 8 tbsp water over a low heat, stirring constantly, then increase the heat and boil the syrup until it turns a deep golden-brown colour. Allow it to cool slightly then pour half of it over the flaked almonds. Set aside to cool completely. Dissolve the sugar in 8 tbsp water over a low heat, stirring constantly, then increase the heat and boil the syrup until it turns a deep golden-brown colour. Allow it to cool slightly then pour half of it over the flaked almonds. Set aside to cool completely. Dip the hazelnuts in the hot caramel twisting the cocktail sticks so the nuts are completely coated in caramel. Carefully invert the cocktail sticks and press them into an orange or piece of foam and leave to set. Dip the hazelnuts in the hot caramel twisting the cocktail sticks so the nuts are completely coated in caramel. Carefully invert the cocktail sticks and press them into an orange or piece of foam and leave to set. Take one of the 15cm/6in sponge circles and place it on a sheet of silicon or baking parchment. Pour the remaining caramel over the sponge circle. Take one of the 15cm/6in sponge circles and place it on a sheet of silicon or baking parchment. Pour the remaining caramel over the sponge circle. When the caramel on top of the sponge is just beginning to set, mark and then cut into eight portions with an oiled knife. When the caramel on top of the sponge is just beginning to set, mark and then cut into eight portions with an oiled knife. Sandwich the six circles of 20cm/8in sponges together with caramel buttercream. Spread the sides and top with buttercream. Sandwich the six circles of 20cm/8in sponges together with caramel buttercream. Spread the sides and top with buttercream. Sandwich the remaining five circles of 15cm/6in sponges together with butter cream. Spread buttercream around the sides and top of the cakes and place on top the 20cm/8in cake stack to form a second tier. Sandwich the remaining five circles of 15cm/6in sponges together with butter cream. Spread buttercream around the sides and top of the cakes and place on top the 20cm/8in cake stack to form a second tier. Break the almond praline into small pieces and press into the sides of both tiers of the cake. Break the almond praline into small pieces and press into the sides of both tiers of the cake. Spoon the remaining buttercream into a piping bag fitted with a medium size star nozzle. Pipe 16 rosettes of the buttercream around the top edge of the larger cake and top each rosette with a caramel coated hazelnut. Spoon the remaining buttercream into a piping bag fitted with a medium size star nozzle. Pipe 16 rosettes of the buttercream around the top edge of the larger cake and top each rosette with a caramel coated hazelnut. Pipe eight rosettes around the top of the small cake and place a caramel-topped wedge of cake at an angle on top of each rosette to form the top layer. Pipe eight rosettes around the top of the small cake and place a caramel-topped wedge of cake at an angle on top of each rosette to form the top layer. | {
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"title": "Dobos torte recipe",
"content": "For the caramel buttercream, place the sugar and 100ml/3½fl oz water into a large saucepan. Slowly bring to the boil over a medium heat, stirring until the sugar has dissolved. Once there is no grittiness left, turn up the heat and boil until a golden caramel. Take off the heat and add the double cream and give it a quick stir then leave to cool then chill until set.Place the softened butter in the bowl of a free-standing mixer and whisk until light and fluffy. Add to the cooled caramel mixture a spoonful at a time, whisking between each addition. Scrape down the bowl regularly. Chill until ready to use.Preheat the oven to 200C/180C(fan)/Gas 6. Mark six 20cm/8in circles and six 15cm/6in circles on baking parchment and lay on baking trays. To make the sponge layers, break the eggs into a large bowl and add the sugar. Whisk with a hand-held electric mixer until the mixture is light and foamy and the whisk just leaves a trail when lifted out of the mixture. Lightly fold in the flour, a little at a time. Divide the mixture between the 12 marked circles, spreading the mixture out evenly. Bake the cakes, a couple at a time, in the pre-heated oven for about 8-10 minutes until pale golden and springy to the touch. With a sharp knife, trim the circles. Peel off the parchment and leave to cool on a wire rack. To make the almond praline and caramel coated hazelnuts, spread the flaked almonds over a sheet of baking parchment on a baking tray. Stick cocktail sticks into each of the 16 hazelnuts. Dissolve the sugar in 8 tbsp water over a low heat, stirring constantly, then increase the heat and boil the syrup until it turns a deep golden-brown colour. Allow it to cool slightly then pour half of it over the flaked almonds. Set aside to cool completely.Dip the hazelnuts in the hot caramel twisting the cocktail sticks so the nuts are completely coated in caramel. Carefully invert the cocktail sticks and press them into an orange or piece of foam and leave to set.Take one of the 15cm/6in sponge circles and place it on a sheet of silicon or baking parchment. Pour the remaining caramel over the sponge circle. When the caramel on top of the sponge is just beginning to set, mark and then cut into eight portions with an oiled knife. Sandwich the six circles of 20cm/8in sponges together with caramel buttercream. Spread the sides and top with buttercream.Sandwich the remaining five circles of 15cm/6in sponges together with butter cream. Spread buttercream around the sides and top of the cakes and place on top the 20cm/8in cake stack to form a second tier. Break the almond praline into small pieces and press into the sides of both tiers of the cake. Spoon the remaining buttercream into a piping bag fitted with a medium size star nozzle. Pipe 16 rosettes of the buttercream around the top edge of the larger cake and top each rosette with a caramel coated hazelnut. Pipe eight rosettes around the top of the small cake and place a caramel-topped wedge of cake at an angle on top of each rosette to form the top layer. For the caramel buttercream, place the sugar and 100ml/3½fl oz water into a large saucepan. Slowly bring to the boil over a medium heat, stirring until the sugar has dissolved. For the caramel buttercream, place the sugar and 100ml/3½fl oz water into a large saucepan. Slowly bring to the boil over a medium heat, stirring until the sugar has dissolved. Once there is no grittiness left, turn up the heat and boil until a golden caramel. Take off the heat and add the double cream and give it a quick stir then leave to cool then chill until set. Once there is no grittiness left, turn up the heat and boil until a golden caramel. Take off the heat and add the double cream and give it a quick stir then leave to cool then chill until set. Place the softened butter in the bowl of a free-standing mixer and whisk until light and fluffy. Add to the cooled caramel mixture a spoonful at a time, whisking between each addition. Scrape down the bowl regularly. Chill until ready to use. Place the softened butter in the bowl of a free-standing mixer and whisk until light and fluffy. Add to the cooled caramel mixture a spoonful at a time, whisking between each addition. Scrape down the bowl regularly. Chill until ready to use. Preheat the oven to 200C/180C(fan)/Gas 6. Mark six 20cm/8in circles and six 15cm/6in circles on baking parchment and lay on baking trays. Preheat the oven to 200C/180C(fan)/Gas 6. Mark six 20cm/8in circles and six 15cm/6in circles on baking parchment and lay on baking trays. To make the sponge layers, break the eggs into a large bowl and add the sugar. Whisk with a hand-held electric mixer until the mixture is light and foamy and the whisk just leaves a trail when lifted out of the mixture. To make the sponge layers, break the eggs into a large bowl and add the sugar. Whisk with a hand-held electric mixer until the mixture is light and foamy and the whisk just leaves a trail when lifted out of the mixture. Lightly fold in the flour, a little at a time. Divide the mixture between the 12 marked circles, spreading the mixture out evenly. Lightly fold in the flour, a little at a time. Divide the mixture between the 12 marked circles, spreading the mixture out evenly. Bake the cakes, a couple at a time, in the pre-heated oven for about 8-10 minutes until pale golden and springy to the touch. With a sharp knife, trim the circles. Peel off the parchment and leave to cool on a wire rack. Bake the cakes, a couple at a time, in the pre-heated oven for about 8-10 minutes until pale golden and springy to the touch. With a sharp knife, trim the circles. Peel off the parchment and leave to cool on a wire rack. To make the almond praline and caramel coated hazelnuts, spread the flaked almonds over a sheet of baking parchment on a baking tray. To make the almond praline and caramel coated hazelnuts, spread the flaked almonds over a sheet of baking parchment on a baking tray. Stick cocktail sticks into each of the 16 hazelnuts. Stick cocktail sticks into each of the 16 hazelnuts. Dissolve the sugar in 8 tbsp water over a low heat, stirring constantly, then increase the heat and boil the syrup until it turns a deep golden-brown colour. Allow it to cool slightly then pour half of it over the flaked almonds. Set aside to cool completely. Dissolve the sugar in 8 tbsp water over a low heat, stirring constantly, then increase the heat and boil the syrup until it turns a deep golden-brown colour. Allow it to cool slightly then pour half of it over the flaked almonds. Set aside to cool completely. Dip the hazelnuts in the hot caramel twisting the cocktail sticks so the nuts are completely coated in caramel. Carefully invert the cocktail sticks and press them into an orange or piece of foam and leave to set. Dip the hazelnuts in the hot caramel twisting the cocktail sticks so the nuts are completely coated in caramel. Carefully invert the cocktail sticks and press them into an orange or piece of foam and leave to set. Take one of the 15cm/6in sponge circles and place it on a sheet of silicon or baking parchment. Pour the remaining caramel over the sponge circle. Take one of the 15cm/6in sponge circles and place it on a sheet of silicon or baking parchment. Pour the remaining caramel over the sponge circle. When the caramel on top of the sponge is just beginning to set, mark and then cut into eight portions with an oiled knife. When the caramel on top of the sponge is just beginning to set, mark and then cut into eight portions with an oiled knife. Sandwich the six circles of 20cm/8in sponges together with caramel buttercream. Spread the sides and top with buttercream. Sandwich the six circles of 20cm/8in sponges together with caramel buttercream. Spread the sides and top with buttercream. Sandwich the remaining five circles of 15cm/6in sponges together with butter cream. Spread buttercream around the sides and top of the cakes and place on top the 20cm/8in cake stack to form a second tier. Sandwich the remaining five circles of 15cm/6in sponges together with butter cream. Spread buttercream around the sides and top of the cakes and place on top the 20cm/8in cake stack to form a second tier. Break the almond praline into small pieces and press into the sides of both tiers of the cake. Break the almond praline into small pieces and press into the sides of both tiers of the cake. Spoon the remaining buttercream into a piping bag fitted with a medium size star nozzle. Pipe 16 rosettes of the buttercream around the top edge of the larger cake and top each rosette with a caramel coated hazelnut. Spoon the remaining buttercream into a piping bag fitted with a medium size star nozzle. Pipe 16 rosettes of the buttercream around the top edge of the larger cake and top each rosette with a caramel coated hazelnut. Pipe eight rosettes around the top of the small cake and place a caramel-topped wedge of cake at an angle on top of each rosette to form the top layer. Pipe eight rosettes around the top of the small cake and place a caramel-topped wedge of cake at an angle on top of each rosette to form the top layer."
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} | 7ece89103bb3302dde401f19f93d7e7c1e9fb74593676b4a7aa3cfa377285eef | Graffiti cake recipe
Preheat the oven to 180C/350F/Gas 4. Grease and line two 20cm/8in cake tins.Cream the butter and sugar together in a bowl until soft and fluffy. Add the vanilla and a little beaten egg and beat until well combined. Add half the remaining eggs and two tablespoons of flour and mix until well combined. Then add the remaining eggs, another two tablespoons of flour and mix until well combined. Add the rest of the flour and mix until well combined.Divide the mixture between the two tins, smooth the mixture and bake in the oven for 25–30 minutes, or until a skewer inserted into the centre of one of the cakes comes out clean.Meanwhile for the sugar syrup, heat the sugar and water in a small saucepan over a low-medium heat until the sugar dissolves. Increase the heat and let the mixture boil for two minutes. Remove the pan from the heat and set aside.Remove the cakes from the oven and brush the tops liberally with sugar syrup. Once cool, place the sponges in the freezer for 20 minutes. (This will make them easier to ice.)For the buttercream, place the butter and vanilla in a large bowl and beat well with a wooden spoon until light and creamy. Add the icing sugar gradually, and beat until well combined. Spoon some of the buttercream onto the middle of the cake board. Place one of the cakes on top. Spread the cake with buttercream and place the remaining sponge on top. Spread the buttercream on the top and side of the cake. (Spread it quite liberally at first, then smooth around the edges and over the top, removing any excess, to give a neat first layer.) Chill the cake in the fridge for 1-2 hours, or until firm. Remove the cake from the fridge and spread over another layer of buttercream.For the graffiti, heat the sugar, golden syrup (or liquid glucose) and water in a heavy-based saucepan over a medium heat. Swirl the pan gently. Once the sugar has dissolved, increase the heat and bring the mixture to the boil. If there is any sugar stuck to the side of the pan, brush it with a wet pastry brush. Cook the caramel for 10–15 minutes or until it reaches 150C/300F (the 'hard-crack' stage). Remove the pan from the heat.To test whether the caramel is ready: remove a small piece of the sugar mixture with a teaspoon and place it into a cup of cold water. Leave it there for a minute or so to cool down. Feel the sugar mixture on the end of the spoon: it should be hard and form hard, brittle threads that break when bent.Add the colouring and flavouring and swirl the pan gently until well combined. Pour the caramel into a heatproof jug. (CAUTION: the caramel will be extremely hot at this point) and set aside to cool slightly for 1-2 minutes.Lay a 65cm/25in wide piece of greaseproof paper out on the work surface widthways. Drizzle overlapping circles of the caramel the whole width of the paper (they should be the same height at the cake). Repeat the process so that you have a thick band of caramel.Remove the cake from the fridge. When the 'graffiti' is firm but still pliable, carefully peel off the back of the greaseproof paper and stick around the cake. Cut off any excess with scissors. Preheat the oven to 180C/350F/Gas 4. Grease and line two 20cm/8in cake tins. Preheat the oven to 180C/350F/Gas 4. Grease and line two 20cm/8in cake tins. Cream the butter and sugar together in a bowl until soft and fluffy. Add the vanilla and a little beaten egg and beat until well combined. Add half the remaining eggs and two tablespoons of flour and mix until well combined. Then add the remaining eggs, another two tablespoons of flour and mix until well combined. Add the rest of the flour and mix until well combined. Cream the butter and sugar together in a bowl until soft and fluffy. Add the vanilla and a little beaten egg and beat until well combined. Add half the remaining eggs and two tablespoons of flour and mix until well combined. Then add the remaining eggs, another two tablespoons of flour and mix until well combined. Add the rest of the flour and mix until well combined. Divide the mixture between the two tins, smooth the mixture and bake in the oven for 25–30 minutes, or until a skewer inserted into the centre of one of the cakes comes out clean. Divide the mixture between the two tins, smooth the mixture and bake in the oven for 25–30 minutes, or until a skewer inserted into the centre of one of the cakes comes out clean. Meanwhile for the sugar syrup, heat the sugar and water in a small saucepan over a low-medium heat until the sugar dissolves. Increase the heat and let the mixture boil for two minutes. Remove the pan from the heat and set aside. Meanwhile for the sugar syrup, heat the sugar and water in a small saucepan over a low-medium heat until the sugar dissolves. Increase the heat and let the mixture boil for two minutes. Remove the pan from the heat and set aside. Remove the cakes from the oven and brush the tops liberally with sugar syrup. Once cool, place the sponges in the freezer for 20 minutes. (This will make them easier to ice.) Remove the cakes from the oven and brush the tops liberally with sugar syrup. Once cool, place the sponges in the freezer for 20 minutes. (This will make them easier to ice.) For the buttercream, place the butter and vanilla in a large bowl and beat well with a wooden spoon until light and creamy. Add the icing sugar gradually, and beat until well combined. For the buttercream, place the butter and vanilla in a large bowl and beat well with a wooden spoon until light and creamy. Add the icing sugar gradually, and beat until well combined. Spoon some of the buttercream onto the middle of the cake board. Place one of the cakes on top. Spread the cake with buttercream and place the remaining sponge on top. Spoon some of the buttercream onto the middle of the cake board. Place one of the cakes on top. Spread the cake with buttercream and place the remaining sponge on top. Spread the buttercream on the top and side of the cake. (Spread it quite liberally at first, then smooth around the edges and over the top, removing any excess, to give a neat first layer.) Chill the cake in the fridge for 1-2 hours, or until firm. Remove the cake from the fridge and spread over another layer of buttercream. Spread the buttercream on the top and side of the cake. (Spread it quite liberally at first, then smooth around the edges and over the top, removing any excess, to give a neat first layer.) Chill the cake in the fridge for 1-2 hours, or until firm. Remove the cake from the fridge and spread over another layer of buttercream. For the graffiti, heat the sugar, golden syrup (or liquid glucose) and water in a heavy-based saucepan over a medium heat. Swirl the pan gently. Once the sugar has dissolved, increase the heat and bring the mixture to the boil. If there is any sugar stuck to the side of the pan, brush it with a wet pastry brush. Cook the caramel for 10–15 minutes or until it reaches 150C/300F (the 'hard-crack' stage). Remove the pan from the heat. For the graffiti, heat the sugar, golden syrup (or liquid glucose) and water in a heavy-based saucepan over a medium heat. Swirl the pan gently. Once the sugar has dissolved, increase the heat and bring the mixture to the boil. If there is any sugar stuck to the side of the pan, brush it with a wet pastry brush. Cook the caramel for 10–15 minutes or until it reaches 150C/300F (the 'hard-crack' stage). Remove the pan from the heat. To test whether the caramel is ready: remove a small piece of the sugar mixture with a teaspoon and place it into a cup of cold water. Leave it there for a minute or so to cool down. Feel the sugar mixture on the end of the spoon: it should be hard and form hard, brittle threads that break when bent. To test whether the caramel is ready: remove a small piece of the sugar mixture with a teaspoon and place it into a cup of cold water. Leave it there for a minute or so to cool down. Feel the sugar mixture on the end of the spoon: it should be hard and form hard, brittle threads that break when bent. Add the colouring and flavouring and swirl the pan gently until well combined. Pour the caramel into a heatproof jug. (CAUTION: the caramel will be extremely hot at this point) and set aside to cool slightly for 1-2 minutes. Add the colouring and flavouring and swirl the pan gently until well combined. Pour the caramel into a heatproof jug. (CAUTION: the caramel will be extremely hot at this point) and set aside to cool slightly for 1-2 minutes. Lay a 65cm/25in wide piece of greaseproof paper out on the work surface widthways. Drizzle overlapping circles of the caramel the whole width of the paper (they should be the same height at the cake). Repeat the process so that you have a thick band of caramel. Lay a 65cm/25in wide piece of greaseproof paper out on the work surface widthways. Drizzle overlapping circles of the caramel the whole width of the paper (they should be the same height at the cake). Repeat the process so that you have a thick band of caramel. Remove the cake from the fridge. When the 'graffiti' is firm but still pliable, carefully peel off the back of the greaseproof paper and stick around the cake. Cut off any excess with scissors. Remove the cake from the fridge. When the 'graffiti' is firm but still pliable, carefully peel off the back of the greaseproof paper and stick around the cake. Cut off any excess with scissors. | {
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"title": "Graffiti cake recipe",
"content": "Preheat the oven to 180C/350F/Gas 4. Grease and line two 20cm/8in cake tins.Cream the butter and sugar together in a bowl until soft and fluffy. Add the vanilla and a little beaten egg and beat until well combined. Add half the remaining eggs and two tablespoons of flour and mix until well combined. Then add the remaining eggs, another two tablespoons of flour and mix until well combined. Add the rest of the flour and mix until well combined.Divide the mixture between the two tins, smooth the mixture and bake in the oven for 25–30 minutes, or until a skewer inserted into the centre of one of the cakes comes out clean.Meanwhile for the sugar syrup, heat the sugar and water in a small saucepan over a low-medium heat until the sugar dissolves. Increase the heat and let the mixture boil for two minutes. Remove the pan from the heat and set aside.Remove the cakes from the oven and brush the tops liberally with sugar syrup. Once cool, place the sponges in the freezer for 20 minutes. (This will make them easier to ice.)For the buttercream, place the butter and vanilla in a large bowl and beat well with a wooden spoon until light and creamy. Add the icing sugar gradually, and beat until well combined. Spoon some of the buttercream onto the middle of the cake board. Place one of the cakes on top. Spread the cake with buttercream and place the remaining sponge on top. Spread the buttercream on the top and side of the cake. (Spread it quite liberally at first, then smooth around the edges and over the top, removing any excess, to give a neat first layer.) Chill the cake in the fridge for 1-2 hours, or until firm. Remove the cake from the fridge and spread over another layer of buttercream.For the graffiti, heat the sugar, golden syrup (or liquid glucose) and water in a heavy-based saucepan over a medium heat. Swirl the pan gently. Once the sugar has dissolved, increase the heat and bring the mixture to the boil. If there is any sugar stuck to the side of the pan, brush it with a wet pastry brush. Cook the caramel for 10–15 minutes or until it reaches 150C/300F (the 'hard-crack' stage). Remove the pan from the heat.To test whether the caramel is ready: remove a small piece of the sugar mixture with a teaspoon and place it into a cup of cold water. Leave it there for a minute or so to cool down. Feel the sugar mixture on the end of the spoon: it should be hard and form hard, brittle threads that break when bent.Add the colouring and flavouring and swirl the pan gently until well combined. Pour the caramel into a heatproof jug. (CAUTION: the caramel will be extremely hot at this point) and set aside to cool slightly for 1-2 minutes.Lay a 65cm/25in wide piece of greaseproof paper out on the work surface widthways. Drizzle overlapping circles of the caramel the whole width of the paper (they should be the same height at the cake). Repeat the process so that you have a thick band of caramel.Remove the cake from the fridge. When the 'graffiti' is firm but still pliable, carefully peel off the back of the greaseproof paper and stick around the cake. Cut off any excess with scissors. Preheat the oven to 180C/350F/Gas 4. Grease and line two 20cm/8in cake tins. Preheat the oven to 180C/350F/Gas 4. Grease and line two 20cm/8in cake tins. Cream the butter and sugar together in a bowl until soft and fluffy. Add the vanilla and a little beaten egg and beat until well combined. Add half the remaining eggs and two tablespoons of flour and mix until well combined. Then add the remaining eggs, another two tablespoons of flour and mix until well combined. Add the rest of the flour and mix until well combined. Cream the butter and sugar together in a bowl until soft and fluffy. Add the vanilla and a little beaten egg and beat until well combined. Add half the remaining eggs and two tablespoons of flour and mix until well combined. Then add the remaining eggs, another two tablespoons of flour and mix until well combined. Add the rest of the flour and mix until well combined. Divide the mixture between the two tins, smooth the mixture and bake in the oven for 25–30 minutes, or until a skewer inserted into the centre of one of the cakes comes out clean. Divide the mixture between the two tins, smooth the mixture and bake in the oven for 25–30 minutes, or until a skewer inserted into the centre of one of the cakes comes out clean. Meanwhile for the sugar syrup, heat the sugar and water in a small saucepan over a low-medium heat until the sugar dissolves. Increase the heat and let the mixture boil for two minutes. Remove the pan from the heat and set aside. Meanwhile for the sugar syrup, heat the sugar and water in a small saucepan over a low-medium heat until the sugar dissolves. Increase the heat and let the mixture boil for two minutes. Remove the pan from the heat and set aside. Remove the cakes from the oven and brush the tops liberally with sugar syrup. Once cool, place the sponges in the freezer for 20 minutes. (This will make them easier to ice.) Remove the cakes from the oven and brush the tops liberally with sugar syrup. Once cool, place the sponges in the freezer for 20 minutes. (This will make them easier to ice.) For the buttercream, place the butter and vanilla in a large bowl and beat well with a wooden spoon until light and creamy. Add the icing sugar gradually, and beat until well combined. For the buttercream, place the butter and vanilla in a large bowl and beat well with a wooden spoon until light and creamy. Add the icing sugar gradually, and beat until well combined. Spoon some of the buttercream onto the middle of the cake board. Place one of the cakes on top. Spread the cake with buttercream and place the remaining sponge on top. Spoon some of the buttercream onto the middle of the cake board. Place one of the cakes on top. Spread the cake with buttercream and place the remaining sponge on top. Spread the buttercream on the top and side of the cake. (Spread it quite liberally at first, then smooth around the edges and over the top, removing any excess, to give a neat first layer.) Chill the cake in the fridge for 1-2 hours, or until firm. Remove the cake from the fridge and spread over another layer of buttercream. Spread the buttercream on the top and side of the cake. (Spread it quite liberally at first, then smooth around the edges and over the top, removing any excess, to give a neat first layer.) Chill the cake in the fridge for 1-2 hours, or until firm. Remove the cake from the fridge and spread over another layer of buttercream. For the graffiti, heat the sugar, golden syrup (or liquid glucose) and water in a heavy-based saucepan over a medium heat. Swirl the pan gently. Once the sugar has dissolved, increase the heat and bring the mixture to the boil. If there is any sugar stuck to the side of the pan, brush it with a wet pastry brush. Cook the caramel for 10–15 minutes or until it reaches 150C/300F (the 'hard-crack' stage). Remove the pan from the heat. For the graffiti, heat the sugar, golden syrup (or liquid glucose) and water in a heavy-based saucepan over a medium heat. Swirl the pan gently. Once the sugar has dissolved, increase the heat and bring the mixture to the boil. If there is any sugar stuck to the side of the pan, brush it with a wet pastry brush. Cook the caramel for 10–15 minutes or until it reaches 150C/300F (the 'hard-crack' stage). Remove the pan from the heat. To test whether the caramel is ready: remove a small piece of the sugar mixture with a teaspoon and place it into a cup of cold water. Leave it there for a minute or so to cool down. Feel the sugar mixture on the end of the spoon: it should be hard and form hard, brittle threads that break when bent. To test whether the caramel is ready: remove a small piece of the sugar mixture with a teaspoon and place it into a cup of cold water. Leave it there for a minute or so to cool down. Feel the sugar mixture on the end of the spoon: it should be hard and form hard, brittle threads that break when bent. Add the colouring and flavouring and swirl the pan gently until well combined. Pour the caramel into a heatproof jug. (CAUTION: the caramel will be extremely hot at this point) and set aside to cool slightly for 1-2 minutes. Add the colouring and flavouring and swirl the pan gently until well combined. Pour the caramel into a heatproof jug. (CAUTION: the caramel will be extremely hot at this point) and set aside to cool slightly for 1-2 minutes. Lay a 65cm/25in wide piece of greaseproof paper out on the work surface widthways. Drizzle overlapping circles of the caramel the whole width of the paper (they should be the same height at the cake). Repeat the process so that you have a thick band of caramel. Lay a 65cm/25in wide piece of greaseproof paper out on the work surface widthways. Drizzle overlapping circles of the caramel the whole width of the paper (they should be the same height at the cake). Repeat the process so that you have a thick band of caramel. Remove the cake from the fridge. When the 'graffiti' is firm but still pliable, carefully peel off the back of the greaseproof paper and stick around the cake. Cut off any excess with scissors. Remove the cake from the fridge. When the 'graffiti' is firm but still pliable, carefully peel off the back of the greaseproof paper and stick around the cake. Cut off any excess with scissors."
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} | e27b9c05f36dacdcc06e1856d77413fd98dbb6c10bf5df985d0d07faacf16884 | Mary Berry's royal icing recipe
An average of 4.3 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/royalicingforcakes_78912_16x9.jpg Everyone's favourite baker Mary Berry gives you the lowdown on making the perfect royal icing. 675g/1½lb icing sugar3 free-range egg whites3 tsp lemon juice1½ tsp glycerineextra egg white, to thin icing, if required 675g/1½lb icing sugar 3 free-range egg whites 3 tsp lemon juice 1½ tsp glycerine extra egg white, to thin icing, if required Method Sieve the icing sugar.Whisk the egg whites in a large bowl until they become frothy. Add the icing sugar to the egg whites, a spoonful at a time, and fold in.Add the lemon juice and glycerine and stir.Beat the icing until it is very stiff and white and stands up in peaks.Spread over the top and sides of the cake and rough up the icing with a spatula so that it forms peaks. (If you want a smooth icing you may need to thin the icing down a little with more egg white and use to ice the sides and top of the cake using a palette knife.)Transfer to a cake tin and seal up until ready for use. Sieve the icing sugar. Sieve the icing sugar. Whisk the egg whites in a large bowl until they become frothy. Whisk the egg whites in a large bowl until they become frothy. Add the icing sugar to the egg whites, a spoonful at a time, and fold in. Add the icing sugar to the egg whites, a spoonful at a time, and fold in. Add the lemon juice and glycerine and stir. Add the lemon juice and glycerine and stir. Beat the icing until it is very stiff and white and stands up in peaks. Beat the icing until it is very stiff and white and stands up in peaks. Spread over the top and sides of the cake and rough up the icing with a spatula so that it forms peaks. (If you want a smooth icing you may need to thin the icing down a little with more egg white and use to ice the sides and top of the cake using a palette knife.) Spread over the top and sides of the cake and rough up the icing with a spatula so that it forms peaks. (If you want a smooth icing you may need to thin the icing down a little with more egg white and use to ice the sides and top of the cake using a palette knife.) Transfer to a cake tin and seal up until ready for use. Transfer to a cake tin and seal up until ready for use. | {
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"url": "https://www.bbc.co.uk/food/recipes/royalicingforcakes_78912",
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"processing_date": "2025-09-05T00:00:00",
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"title": "Mary Berry's royal icing recipe",
"content": "An average of 4.3 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/royalicingforcakes_78912_16x9.jpg Everyone's favourite baker Mary Berry gives you the lowdown on making the perfect royal icing. 675g/1½lb icing sugar3 free-range egg whites3 tsp lemon juice1½ tsp glycerineextra egg white, to thin icing, if required 675g/1½lb icing sugar 3 free-range egg whites 3 tsp lemon juice 1½ tsp glycerine extra egg white, to thin icing, if required Method Sieve the icing sugar.Whisk the egg whites in a large bowl until they become frothy. Add the icing sugar to the egg whites, a spoonful at a time, and fold in.Add the lemon juice and glycerine and stir.Beat the icing until it is very stiff and white and stands up in peaks.Spread over the top and sides of the cake and rough up the icing with a spatula so that it forms peaks. (If you want a smooth icing you may need to thin the icing down a little with more egg white and use to ice the sides and top of the cake using a palette knife.)Transfer to a cake tin and seal up until ready for use. Sieve the icing sugar. Sieve the icing sugar. Whisk the egg whites in a large bowl until they become frothy. Whisk the egg whites in a large bowl until they become frothy. Add the icing sugar to the egg whites, a spoonful at a time, and fold in. Add the icing sugar to the egg whites, a spoonful at a time, and fold in. Add the lemon juice and glycerine and stir. Add the lemon juice and glycerine and stir. Beat the icing until it is very stiff and white and stands up in peaks. Beat the icing until it is very stiff and white and stands up in peaks. Spread over the top and sides of the cake and rough up the icing with a spatula so that it forms peaks. (If you want a smooth icing you may need to thin the icing down a little with more egg white and use to ice the sides and top of the cake using a palette knife.) Spread over the top and sides of the cake and rough up the icing with a spatula so that it forms peaks. (If you want a smooth icing you may need to thin the icing down a little with more egg white and use to ice the sides and top of the cake using a palette knife.) Transfer to a cake tin and seal up until ready for use. Transfer to a cake tin and seal up until ready for use."
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} | 5338df12635c92218b6ab4dae7298cda9f97391a3eb605f5bc48af699e6989c2 | Royal icing recipe
An average of 3.0 out of 5 stars from 4 ratings The classic icing for decorating wedding or Christmas fruit cakes. 3 free-range eggs550g/1lb 2oz icing sugar, sifted2 tsp vegetable glycerine 3 free-range eggs 550g/1lb 2oz icing sugar, sifted 2 tsp vegetable glycerine Method Using an electric mixer beat the egg whites in a bowl until they start to foam, then add 450g/1lb icing sugar and beat on a high speed until the mixture starts to look thick and glossy. Stir in the remaining 100g/3½oz icing sugar and the glycerine until well combined then beat again until the mixture forms soft peaks when the whisk is removed. (For a thicker icing, add more icing sugar.)The icing will keep well for 1-2 days if the bowl is scraped down inside the bowl and covered with a damp tea-towel. Store in a cool part of the kitchen. Using an electric mixer beat the egg whites in a bowl until they start to foam, then add 450g/1lb icing sugar and beat on a high speed until the mixture starts to look thick and glossy. Using an electric mixer beat the egg whites in a bowl until they start to foam, then add 450g/1lb icing sugar and beat on a high speed until the mixture starts to look thick and glossy. Stir in the remaining 100g/3½oz icing sugar and the glycerine until well combined then beat again until the mixture forms soft peaks when the whisk is removed. (For a thicker icing, add more icing sugar.) Stir in the remaining 100g/3½oz icing sugar and the glycerine until well combined then beat again until the mixture forms soft peaks when the whisk is removed. (For a thicker icing, add more icing sugar.) The icing will keep well for 1-2 days if the bowl is scraped down inside the bowl and covered with a damp tea-towel. Store in a cool part of the kitchen. The icing will keep well for 1-2 days if the bowl is scraped down inside the bowl and covered with a damp tea-towel. Store in a cool part of the kitchen. | {
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"url": "https://www.bbc.co.uk/food/recipes/royal_icing_83645",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Royal icing recipe",
"content": "An average of 3.0 out of 5 stars from 4 ratings The classic icing for decorating wedding or Christmas fruit cakes. 3 free-range eggs550g/1lb 2oz icing sugar, sifted2 tsp vegetable glycerine 3 free-range eggs 550g/1lb 2oz icing sugar, sifted 2 tsp vegetable glycerine Method Using an electric mixer beat the egg whites in a bowl until they start to foam, then add 450g/1lb icing sugar and beat on a high speed until the mixture starts to look thick and glossy. Stir in the remaining 100g/3½oz icing sugar and the glycerine until well combined then beat again until the mixture forms soft peaks when the whisk is removed. (For a thicker icing, add more icing sugar.)The icing will keep well for 1-2 days if the bowl is scraped down inside the bowl and covered with a damp tea-towel. Store in a cool part of the kitchen. Using an electric mixer beat the egg whites in a bowl until they start to foam, then add 450g/1lb icing sugar and beat on a high speed until the mixture starts to look thick and glossy. Using an electric mixer beat the egg whites in a bowl until they start to foam, then add 450g/1lb icing sugar and beat on a high speed until the mixture starts to look thick and glossy. Stir in the remaining 100g/3½oz icing sugar and the glycerine until well combined then beat again until the mixture forms soft peaks when the whisk is removed. (For a thicker icing, add more icing sugar.) Stir in the remaining 100g/3½oz icing sugar and the glycerine until well combined then beat again until the mixture forms soft peaks when the whisk is removed. (For a thicker icing, add more icing sugar.) The icing will keep well for 1-2 days if the bowl is scraped down inside the bowl and covered with a damp tea-towel. Store in a cool part of the kitchen. The icing will keep well for 1-2 days if the bowl is scraped down inside the bowl and covered with a damp tea-towel. Store in a cool part of the kitchen."
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} | 1ddf60874371ce0261789c6d822e3b841b027bdcf3e66810813d0d9064113fba | Christmas cake recipe
An average of 4.6 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmascake_2359_16x9.jpg This traditional Christmas cake pulls out all the stops - if you have the time, feed it with brandy in the run up to Christmas. 225g/8oz plain flour¼ tsp salt½ tsp mixed spice½ tsp ground cinnamon200g/7oz butter200g/7oz dark brown sugar2 tbsp black treacle1 tbsp marmalade¼ tsp vanilla essence4 free-range eggs, lightly beaten800g/1¾lb mixed dried fruits100g/3½oz mixed candied peel150g/5oz glacé cherries, halved100g/3½oz blanched almonds, choppedbrandy 225g/8oz plain flour ¼ tsp salt ½ tsp mixed spice ½ tsp ground cinnamon 200g/7oz butter 200g/7oz dark brown sugar 2 tbsp black treacle 1 tbsp marmalade ¼ tsp vanilla essence 4 free-range eggs, lightly beaten 800g/1¾lb mixed dried fruits 100g/3½oz mixed candied peel 150g/5oz glacé cherries, halved 100g/3½oz blanched almonds, chopped brandy 200g/7oz marzipan1-2 tbsp apricot jam, warmed 200g/7oz marzipan 1-2 tbsp apricot jam, warmed 3 free-range egg whites600g/1lb 5oz icing sugar, sieved1½ tsp liquid glycerine - optional1 tbsp lemon juice 3 free-range egg whites 600g/1lb 5oz icing sugar, sieved 1½ tsp liquid glycerine - optional 1 tbsp lemon juice Method Heat the oven to 150C/130C Fan/Gas2. Grease a 20cm/8inch round or an 18cm/7inch square cake tin and line the bottom and sides with baking parchment.Sieve the flour, salt, mixed spice and cinnamon into a bowl. Cream the butter and the sugar in a large mixing bowl and then mix in the sugar, treacle, marmalade and vanilla essence until light and fluffy.Mix the eggs a little at a time into the mixture adding a tablespoon of flour mixture with the last amount.Fold in the remaining flour mixture until well mixed and then mix in the dried fruit, mixed peel, glace cherries and the almonds.Turn the mixture into the prepared tin and make a slight hollow in the centre.Bake in the oven for 3 hours and then test with a skewer. If not ready bake for up to another hour testing every 20 minutes until the skewer comes out clean. You may need to cover the top with a piece of foil if it begins to look too dark.Remove from the oven and leave to cool in the tin for 15 minutes. Turn out on to a wire rack and leave to cool.Once cool, make a few holes in the cake with a skewer and pour over 3-4 tbsp of brandy. Let the brandy soak into the cake. Store the cake wrapped in foil and in an airtight tin or plastic container, holes side up. For a rich and moist cake, spoon over a few tablespoons of brandy every week until you are ready to ice and decorate your cake.To decorate the cake, place the cake on a foil board or cake plate. Dust your hands and the work surface with a little icing sugar and knead the marzipan until soft. Roll out half the marzipan to fit the top of the cake and roll out the rest in strips to fit around the sides of the cake.Brush the cake all over with the warmed apricot jam and then place the marzipan on top and around the cake. Cover the cake with a clean tea towel and then leave in a cool place to dry for at least one day.To make the icing, lightly whisk the egg whites adding the sugar at intervals. Beat well until the icing reaches soft peaks. Add the glycerine if using and the lemon juice. Spread icing all over cake either flat iced using a clean ruler or by forming soft peaks. Decorate with Christmas ornaments. Heat the oven to 150C/130C Fan/Gas2. Grease a 20cm/8inch round or an 18cm/7inch square cake tin and line the bottom and sides with baking parchment. Heat the oven to 150C/130C Fan/Gas2. Grease a 20cm/8inch round or an 18cm/7inch square cake tin and line the bottom and sides with baking parchment. Sieve the flour, salt, mixed spice and cinnamon into a bowl. Sieve the flour, salt, mixed spice and cinnamon into a bowl. Cream the butter and the sugar in a large mixing bowl and then mix in the sugar, treacle, marmalade and vanilla essence until light and fluffy. Cream the butter and the sugar in a large mixing bowl and then mix in the sugar, treacle, marmalade and vanilla essence until light and fluffy. Mix the eggs a little at a time into the mixture adding a tablespoon of flour mixture with the last amount. Mix the eggs a little at a time into the mixture adding a tablespoon of flour mixture with the last amount. Fold in the remaining flour mixture until well mixed and then mix in the dried fruit, mixed peel, glace cherries and the almonds. Fold in the remaining flour mixture until well mixed and then mix in the dried fruit, mixed peel, glace cherries and the almonds. Turn the mixture into the prepared tin and make a slight hollow in the centre. Turn the mixture into the prepared tin and make a slight hollow in the centre. Bake in the oven for 3 hours and then test with a skewer. If not ready bake for up to another hour testing every 20 minutes until the skewer comes out clean. You may need to cover the top with a piece of foil if it begins to look too dark. Bake in the oven for 3 hours and then test with a skewer. If not ready bake for up to another hour testing every 20 minutes until the skewer comes out clean. You may need to cover the top with a piece of foil if it begins to look too dark. Remove from the oven and leave to cool in the tin for 15 minutes. Turn out on to a wire rack and leave to cool. Remove from the oven and leave to cool in the tin for 15 minutes. Turn out on to a wire rack and leave to cool. Once cool, make a few holes in the cake with a skewer and pour over 3-4 tbsp of brandy. Let the brandy soak into the cake. Store the cake wrapped in foil and in an airtight tin or plastic container, holes side up. For a rich and moist cake, spoon over a few tablespoons of brandy every week until you are ready to ice and decorate your cake. Once cool, make a few holes in the cake with a skewer and pour over 3-4 tbsp of brandy. Let the brandy soak into the cake. Store the cake wrapped in foil and in an airtight tin or plastic container, holes side up. For a rich and moist cake, spoon over a few tablespoons of brandy every week until you are ready to ice and decorate your cake. To decorate the cake, place the cake on a foil board or cake plate. Dust your hands and the work surface with a little icing sugar and knead the marzipan until soft. Roll out half the marzipan to fit the top of the cake and roll out the rest in strips to fit around the sides of the cake. To decorate the cake, place the cake on a foil board or cake plate. Dust your hands and the work surface with a little icing sugar and knead the marzipan until soft. Roll out half the marzipan to fit the top of the cake and roll out the rest in strips to fit around the sides of the cake. Brush the cake all over with the warmed apricot jam and then place the marzipan on top and around the cake. Cover the cake with a clean tea towel and then leave in a cool place to dry for at least one day. Brush the cake all over with the warmed apricot jam and then place the marzipan on top and around the cake. Cover the cake with a clean tea towel and then leave in a cool place to dry for at least one day. To make the icing, lightly whisk the egg whites adding the sugar at intervals. Beat well until the icing reaches soft peaks. Add the glycerine if using and the lemon juice. Spread icing all over cake either flat iced using a clean ruler or by forming soft peaks. Decorate with Christmas ornaments. To make the icing, lightly whisk the egg whites adding the sugar at intervals. Beat well until the icing reaches soft peaks. Add the glycerine if using and the lemon juice. Spread icing all over cake either flat iced using a clean ruler or by forming soft peaks. Decorate with Christmas ornaments. | {
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"title": "Christmas cake recipe",
"content": "An average of 4.6 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmascake_2359_16x9.jpg This traditional Christmas cake pulls out all the stops - if you have the time, feed it with brandy in the run up to Christmas. 225g/8oz plain flour¼ tsp salt½ tsp mixed spice½ tsp ground cinnamon200g/7oz butter200g/7oz dark brown sugar2 tbsp black treacle1 tbsp marmalade¼ tsp vanilla essence4 free-range eggs, lightly beaten800g/1¾lb mixed dried fruits100g/3½oz mixed candied peel150g/5oz glacé cherries, halved100g/3½oz blanched almonds, choppedbrandy 225g/8oz plain flour ¼ tsp salt ½ tsp mixed spice ½ tsp ground cinnamon 200g/7oz butter 200g/7oz dark brown sugar 2 tbsp black treacle 1 tbsp marmalade ¼ tsp vanilla essence 4 free-range eggs, lightly beaten 800g/1¾lb mixed dried fruits 100g/3½oz mixed candied peel 150g/5oz glacé cherries, halved 100g/3½oz blanched almonds, chopped brandy 200g/7oz marzipan1-2 tbsp apricot jam, warmed 200g/7oz marzipan 1-2 tbsp apricot jam, warmed 3 free-range egg whites600g/1lb 5oz icing sugar, sieved1½ tsp liquid glycerine - optional1 tbsp lemon juice 3 free-range egg whites 600g/1lb 5oz icing sugar, sieved 1½ tsp liquid glycerine - optional 1 tbsp lemon juice Method Heat the oven to 150C/130C Fan/Gas2. Grease a 20cm/8inch round or an 18cm/7inch square cake tin and line the bottom and sides with baking parchment.Sieve the flour, salt, mixed spice and cinnamon into a bowl. Cream the butter and the sugar in a large mixing bowl and then mix in the sugar, treacle, marmalade and vanilla essence until light and fluffy.Mix the eggs a little at a time into the mixture adding a tablespoon of flour mixture with the last amount.Fold in the remaining flour mixture until well mixed and then mix in the dried fruit, mixed peel, glace cherries and the almonds.Turn the mixture into the prepared tin and make a slight hollow in the centre.Bake in the oven for 3 hours and then test with a skewer. If not ready bake for up to another hour testing every 20 minutes until the skewer comes out clean. You may need to cover the top with a piece of foil if it begins to look too dark.Remove from the oven and leave to cool in the tin for 15 minutes. Turn out on to a wire rack and leave to cool.Once cool, make a few holes in the cake with a skewer and pour over 3-4 tbsp of brandy. Let the brandy soak into the cake. Store the cake wrapped in foil and in an airtight tin or plastic container, holes side up. For a rich and moist cake, spoon over a few tablespoons of brandy every week until you are ready to ice and decorate your cake.To decorate the cake, place the cake on a foil board or cake plate. Dust your hands and the work surface with a little icing sugar and knead the marzipan until soft. Roll out half the marzipan to fit the top of the cake and roll out the rest in strips to fit around the sides of the cake.Brush the cake all over with the warmed apricot jam and then place the marzipan on top and around the cake. Cover the cake with a clean tea towel and then leave in a cool place to dry for at least one day.To make the icing, lightly whisk the egg whites adding the sugar at intervals. Beat well until the icing reaches soft peaks. Add the glycerine if using and the lemon juice. Spread icing all over cake either flat iced using a clean ruler or by forming soft peaks. Decorate with Christmas ornaments. Heat the oven to 150C/130C Fan/Gas2. Grease a 20cm/8inch round or an 18cm/7inch square cake tin and line the bottom and sides with baking parchment. Heat the oven to 150C/130C Fan/Gas2. Grease a 20cm/8inch round or an 18cm/7inch square cake tin and line the bottom and sides with baking parchment. Sieve the flour, salt, mixed spice and cinnamon into a bowl. Sieve the flour, salt, mixed spice and cinnamon into a bowl. Cream the butter and the sugar in a large mixing bowl and then mix in the sugar, treacle, marmalade and vanilla essence until light and fluffy. Cream the butter and the sugar in a large mixing bowl and then mix in the sugar, treacle, marmalade and vanilla essence until light and fluffy. Mix the eggs a little at a time into the mixture adding a tablespoon of flour mixture with the last amount. Mix the eggs a little at a time into the mixture adding a tablespoon of flour mixture with the last amount. Fold in the remaining flour mixture until well mixed and then mix in the dried fruit, mixed peel, glace cherries and the almonds. Fold in the remaining flour mixture until well mixed and then mix in the dried fruit, mixed peel, glace cherries and the almonds. Turn the mixture into the prepared tin and make a slight hollow in the centre. Turn the mixture into the prepared tin and make a slight hollow in the centre. Bake in the oven for 3 hours and then test with a skewer. If not ready bake for up to another hour testing every 20 minutes until the skewer comes out clean. You may need to cover the top with a piece of foil if it begins to look too dark. Bake in the oven for 3 hours and then test with a skewer. If not ready bake for up to another hour testing every 20 minutes until the skewer comes out clean. You may need to cover the top with a piece of foil if it begins to look too dark. Remove from the oven and leave to cool in the tin for 15 minutes. Turn out on to a wire rack and leave to cool. Remove from the oven and leave to cool in the tin for 15 minutes. Turn out on to a wire rack and leave to cool. Once cool, make a few holes in the cake with a skewer and pour over 3-4 tbsp of brandy. Let the brandy soak into the cake. Store the cake wrapped in foil and in an airtight tin or plastic container, holes side up. For a rich and moist cake, spoon over a few tablespoons of brandy every week until you are ready to ice and decorate your cake. Once cool, make a few holes in the cake with a skewer and pour over 3-4 tbsp of brandy. Let the brandy soak into the cake. Store the cake wrapped in foil and in an airtight tin or plastic container, holes side up. For a rich and moist cake, spoon over a few tablespoons of brandy every week until you are ready to ice and decorate your cake. To decorate the cake, place the cake on a foil board or cake plate. Dust your hands and the work surface with a little icing sugar and knead the marzipan until soft. Roll out half the marzipan to fit the top of the cake and roll out the rest in strips to fit around the sides of the cake. To decorate the cake, place the cake on a foil board or cake plate. Dust your hands and the work surface with a little icing sugar and knead the marzipan until soft. Roll out half the marzipan to fit the top of the cake and roll out the rest in strips to fit around the sides of the cake. Brush the cake all over with the warmed apricot jam and then place the marzipan on top and around the cake. Cover the cake with a clean tea towel and then leave in a cool place to dry for at least one day. Brush the cake all over with the warmed apricot jam and then place the marzipan on top and around the cake. Cover the cake with a clean tea towel and then leave in a cool place to dry for at least one day. To make the icing, lightly whisk the egg whites adding the sugar at intervals. Beat well until the icing reaches soft peaks. Add the glycerine if using and the lemon juice. Spread icing all over cake either flat iced using a clean ruler or by forming soft peaks. Decorate with Christmas ornaments. To make the icing, lightly whisk the egg whites adding the sugar at intervals. Beat well until the icing reaches soft peaks. Add the glycerine if using and the lemon juice. Spread icing all over cake either flat iced using a clean ruler or by forming soft peaks. Decorate with Christmas ornaments."
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} | cc90d6c68223847e3982b7c82902cc74fb2691ff8d2089c983ad157638e70204 | Gluten-free chocolate cupcakes recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/super_soft_gluten-free_53209_16x9.jpg These gluten-free cupcakes are deliciously chocolatey and easy to make – perfect for a bake sale or teatime treat. Equipment and preparation: You will need a 12-hole cupcake tin for this recipe and 12 reusable silicone cases or paper cases. 125g/4½oz light brown sugar125ml/4fl oz neutral oil, such as sunflower1 free-range egg125ml/4fl oz full-fat milk55g/2oz cocoa powder35g/1¼oz ground almonds70g/2½oz gluten-free flour1 tsp bicarbonate of soda¼ tsp salt100ml/3½fl oz brewed coffee, cooled (not espresso)salted caramel or chocolate buttercream, to decorate (optional) 125g/4½oz light brown sugar 125ml/4fl oz neutral oil, such as sunflower 1 free-range egg 125ml/4fl oz full-fat milk 55g/2oz cocoa powder 35g/1¼oz ground almonds 70g/2½oz gluten-free flour 1 tsp bicarbonate of soda ¼ tsp salt 100ml/3½fl oz brewed coffee, cooled (not espresso) salted caramel or chocolate buttercream, to decorate (optional) salted caramel or chocolate buttercream, to decorate (optional) Method Preheat the oven to 200C/180C Fan/Gas 6. Line a 12-hole cupcake tin with 12 cupcake cases. Place the sugar and oil together in the bowl of a stand mixer. Mix on high for 3 minutes, then reduce to a low speed and add the egg and milk. Beat to combine evenly. Alternatively, you can do this by hand in a mixing bowl.In a separate bowl, whisk together all the dry ingredients evenly. Add them to the egg mixture and beat until smooth. Add the cooled coffee and mix to combine evenly.Fill the cupcake cases two-thirds of the way full with the cupcake mixture. Bake for 18–20 minutes or until a toothpick inserted in the centre comes out clean. Leave to cool completely before icing. Drizzle with the salted caramel or top with the chocolate buttercream, whichever is preferred. Preheat the oven to 200C/180C Fan/Gas 6. Line a 12-hole cupcake tin with 12 cupcake cases. Preheat the oven to 200C/180C Fan/Gas 6. Line a 12-hole cupcake tin with 12 cupcake cases. Place the sugar and oil together in the bowl of a stand mixer. Mix on high for 3 minutes, then reduce to a low speed and add the egg and milk. Beat to combine evenly. Alternatively, you can do this by hand in a mixing bowl. Place the sugar and oil together in the bowl of a stand mixer. Mix on high for 3 minutes, then reduce to a low speed and add the egg and milk. Beat to combine evenly. Alternatively, you can do this by hand in a mixing bowl. In a separate bowl, whisk together all the dry ingredients evenly. Add them to the egg mixture and beat until smooth. Add the cooled coffee and mix to combine evenly. In a separate bowl, whisk together all the dry ingredients evenly. Add them to the egg mixture and beat until smooth. Add the cooled coffee and mix to combine evenly. Fill the cupcake cases two-thirds of the way full with the cupcake mixture. Bake for 18–20 minutes or until a toothpick inserted in the centre comes out clean. Fill the cupcake cases two-thirds of the way full with the cupcake mixture. Bake for 18–20 minutes or until a toothpick inserted in the centre comes out clean. Leave to cool completely before icing. Drizzle with the salted caramel or top with the chocolate buttercream, whichever is preferred. Leave to cool completely before icing. Drizzle with the salted caramel or top with the chocolate buttercream, whichever is preferred. Recipe tips This mixture is soft and moist, so for best results use silicone cupcake cases if you can. You can make this recipe with a non-dairy milk if you need it to be dairy-free as well. | {
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"title": "Gluten-free chocolate cupcakes recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/super_soft_gluten-free_53209_16x9.jpg These gluten-free cupcakes are deliciously chocolatey and easy to make – perfect for a bake sale or teatime treat. Equipment and preparation: You will need a 12-hole cupcake tin for this recipe and 12 reusable silicone cases or paper cases. 125g/4½oz light brown sugar125ml/4fl oz neutral oil, such as sunflower1 free-range egg125ml/4fl oz full-fat milk55g/2oz cocoa powder35g/1¼oz ground almonds70g/2½oz gluten-free flour1 tsp bicarbonate of soda¼ tsp salt100ml/3½fl oz brewed coffee, cooled (not espresso)salted caramel or chocolate buttercream, to decorate (optional) 125g/4½oz light brown sugar 125ml/4fl oz neutral oil, such as sunflower 1 free-range egg 125ml/4fl oz full-fat milk 55g/2oz cocoa powder 35g/1¼oz ground almonds 70g/2½oz gluten-free flour 1 tsp bicarbonate of soda ¼ tsp salt 100ml/3½fl oz brewed coffee, cooled (not espresso) salted caramel or chocolate buttercream, to decorate (optional) salted caramel or chocolate buttercream, to decorate (optional) Method Preheat the oven to 200C/180C Fan/Gas 6. Line a 12-hole cupcake tin with 12 cupcake cases. Place the sugar and oil together in the bowl of a stand mixer. Mix on high for 3 minutes, then reduce to a low speed and add the egg and milk. Beat to combine evenly. Alternatively, you can do this by hand in a mixing bowl.In a separate bowl, whisk together all the dry ingredients evenly. Add them to the egg mixture and beat until smooth. Add the cooled coffee and mix to combine evenly.Fill the cupcake cases two-thirds of the way full with the cupcake mixture. Bake for 18–20 minutes or until a toothpick inserted in the centre comes out clean. Leave to cool completely before icing. Drizzle with the salted caramel or top with the chocolate buttercream, whichever is preferred. Preheat the oven to 200C/180C Fan/Gas 6. Line a 12-hole cupcake tin with 12 cupcake cases. Preheat the oven to 200C/180C Fan/Gas 6. Line a 12-hole cupcake tin with 12 cupcake cases. Place the sugar and oil together in the bowl of a stand mixer. Mix on high for 3 minutes, then reduce to a low speed and add the egg and milk. Beat to combine evenly. Alternatively, you can do this by hand in a mixing bowl. Place the sugar and oil together in the bowl of a stand mixer. Mix on high for 3 minutes, then reduce to a low speed and add the egg and milk. Beat to combine evenly. Alternatively, you can do this by hand in a mixing bowl. In a separate bowl, whisk together all the dry ingredients evenly. Add them to the egg mixture and beat until smooth. Add the cooled coffee and mix to combine evenly. In a separate bowl, whisk together all the dry ingredients evenly. Add them to the egg mixture and beat until smooth. Add the cooled coffee and mix to combine evenly. Fill the cupcake cases two-thirds of the way full with the cupcake mixture. Bake for 18–20 minutes or until a toothpick inserted in the centre comes out clean. Fill the cupcake cases two-thirds of the way full with the cupcake mixture. Bake for 18–20 minutes or until a toothpick inserted in the centre comes out clean. Leave to cool completely before icing. Drizzle with the salted caramel or top with the chocolate buttercream, whichever is preferred. Leave to cool completely before icing. Drizzle with the salted caramel or top with the chocolate buttercream, whichever is preferred. Recipe tips This mixture is soft and moist, so for best results use silicone cupcake cases if you can. You can make this recipe with a non-dairy milk if you need it to be dairy-free as well."
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} | 1f2724bf1299f73d17c60107e412e9f1c206bbedab3becb681b595e6bb9bb12c | Vanilla cupcakes recipe
An average of 4.0 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/vanilla_cupcakes_30943_16x9.jpg This simple cupcake recipe uses the reverse creaming method, making it hard to overmix. Perfect for beginner bakers! 250g/9oz plain flour250g/9oz caster sugar1 tbsp baking powderpinch salt100g/3½oz unsalted butter, softened2 large free-range eggs240ml/8¾fl oz milk, at room temperature1 tsp vanilla bean paste 250g/9oz plain flour 250g/9oz caster sugar 1 tbsp baking powder pinch salt 100g/3½oz unsalted butter, softened 2 large free-range eggs 240ml/8¾fl oz milk, at room temperature 1 tsp vanilla bean paste 200g/7oz unsalted butter, softened320g/11½oz icing sugarpinch salt1 tsp vanilla bean paste 200g/7oz unsalted butter, softened 320g/11½oz icing sugar pinch salt 1 tsp vanilla bean paste Method Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole cupcake tin with paper cupcake cases. Place the flour, sugar, baking powder and salt in a large bowl. Add the butter and, using an electric whisk or in a stand mixer, beat until the mixture looks like fine, sandy breadcrumbs. In a separate jug, mix together the eggs, milk and vanilla bean paste. Slowly pour into the dry ingredients while mixing on a low speed. Once all the liquid is added, increase the speed to medium and beat for another 30 seconds. Divide the mixture evenly between the cupcake cases and bake for 18–22 minutes or until the cupcakes are lightly golden on top and toothpick inserted into the centre comes out clean. Leave to cool for 5 minutes in the tin before transferring to a wire rack to cool completely. To make the buttercream, place the butter in a bowl and beat on a medium–high speed for a minute or so until really pale and creamy. Sift in the icing sugar and salt and beat on a high speed for 2–3 minutes until the buttercream is thick and smooth, scraping down the sides of the bowl every so often. Add the vanilla and beat for another 30 seconds. (At this point you can add any colouring you'd like.) Fill a piping bag with the buttercream or just spoon straight onto the cupcakes. Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole cupcake tin with paper cupcake cases. Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole cupcake tin with paper cupcake cases. Place the flour, sugar, baking powder and salt in a large bowl. Add the butter and, using an electric whisk or in a stand mixer, beat until the mixture looks like fine, sandy breadcrumbs. Place the flour, sugar, baking powder and salt in a large bowl. Add the butter and, using an electric whisk or in a stand mixer, beat until the mixture looks like fine, sandy breadcrumbs. In a separate jug, mix together the eggs, milk and vanilla bean paste. Slowly pour into the dry ingredients while mixing on a low speed. Once all the liquid is added, increase the speed to medium and beat for another 30 seconds. In a separate jug, mix together the eggs, milk and vanilla bean paste. Slowly pour into the dry ingredients while mixing on a low speed. Once all the liquid is added, increase the speed to medium and beat for another 30 seconds. Divide the mixture evenly between the cupcake cases and bake for 18–22 minutes or until the cupcakes are lightly golden on top and toothpick inserted into the centre comes out clean. Leave to cool for 5 minutes in the tin before transferring to a wire rack to cool completely. Divide the mixture evenly between the cupcake cases and bake for 18–22 minutes or until the cupcakes are lightly golden on top and toothpick inserted into the centre comes out clean. Leave to cool for 5 minutes in the tin before transferring to a wire rack to cool completely. To make the buttercream, place the butter in a bowl and beat on a medium–high speed for a minute or so until really pale and creamy. To make the buttercream, place the butter in a bowl and beat on a medium–high speed for a minute or so until really pale and creamy. Sift in the icing sugar and salt and beat on a high speed for 2–3 minutes until the buttercream is thick and smooth, scraping down the sides of the bowl every so often. Add the vanilla and beat for another 30 seconds. (At this point you can add any colouring you'd like.) Fill a piping bag with the buttercream or just spoon straight onto the cupcakes. Sift in the icing sugar and salt and beat on a high speed for 2–3 minutes until the buttercream is thick and smooth, scraping down the sides of the bowl every so often. Add the vanilla and beat for another 30 seconds. (At this point you can add any colouring you'd like.) Fill a piping bag with the buttercream or just spoon straight onto the cupcakes. Recipe tips This recipe uses the reverse creaming method. In the first step, the flour becomes coated in fat and this helps to limit gluten development. Too much gluten in cakes can make the crumb more tough. This method results in cupcakes that have a really tender crumb. It’s also pretty hard to overmix the cake mixture using this technique so it’s perfect for beginners. Make sure the cupcakes completely cool before decorating or the buttercream will melt. Make sure the butter for the buttercream is softened – firm butter straight from the fridge won’t aerate enough and you won’t get a soft, fluffy buttercream. Variations for the buttercream could be: add the zest of 1 lemon and 2 tbsp lemon curd; add 100g/3½oz melted dark chocolate and 20g/¾oz cocoa powder; add any food colouring; add 50ml/2fl oz cooled strong espresso for a coffee flavour. | {
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"content": "An average of 4.0 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/vanilla_cupcakes_30943_16x9.jpg This simple cupcake recipe uses the reverse creaming method, making it hard to overmix. Perfect for beginner bakers! 250g/9oz plain flour250g/9oz caster sugar1 tbsp baking powderpinch salt100g/3½oz unsalted butter, softened2 large free-range eggs240ml/8¾fl oz milk, at room temperature1 tsp vanilla bean paste 250g/9oz plain flour 250g/9oz caster sugar 1 tbsp baking powder pinch salt 100g/3½oz unsalted butter, softened 2 large free-range eggs 240ml/8¾fl oz milk, at room temperature 1 tsp vanilla bean paste 200g/7oz unsalted butter, softened320g/11½oz icing sugarpinch salt1 tsp vanilla bean paste 200g/7oz unsalted butter, softened 320g/11½oz icing sugar pinch salt 1 tsp vanilla bean paste Method Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole cupcake tin with paper cupcake cases. Place the flour, sugar, baking powder and salt in a large bowl. Add the butter and, using an electric whisk or in a stand mixer, beat until the mixture looks like fine, sandy breadcrumbs. In a separate jug, mix together the eggs, milk and vanilla bean paste. Slowly pour into the dry ingredients while mixing on a low speed. Once all the liquid is added, increase the speed to medium and beat for another 30 seconds. Divide the mixture evenly between the cupcake cases and bake for 18–22 minutes or until the cupcakes are lightly golden on top and toothpick inserted into the centre comes out clean. Leave to cool for 5 minutes in the tin before transferring to a wire rack to cool completely. To make the buttercream, place the butter in a bowl and beat on a medium–high speed for a minute or so until really pale and creamy. Sift in the icing sugar and salt and beat on a high speed for 2–3 minutes until the buttercream is thick and smooth, scraping down the sides of the bowl every so often. Add the vanilla and beat for another 30 seconds. (At this point you can add any colouring you'd like.) Fill a piping bag with the buttercream or just spoon straight onto the cupcakes. Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole cupcake tin with paper cupcake cases. Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole cupcake tin with paper cupcake cases. Place the flour, sugar, baking powder and salt in a large bowl. Add the butter and, using an electric whisk or in a stand mixer, beat until the mixture looks like fine, sandy breadcrumbs. Place the flour, sugar, baking powder and salt in a large bowl. Add the butter and, using an electric whisk or in a stand mixer, beat until the mixture looks like fine, sandy breadcrumbs. In a separate jug, mix together the eggs, milk and vanilla bean paste. Slowly pour into the dry ingredients while mixing on a low speed. Once all the liquid is added, increase the speed to medium and beat for another 30 seconds. In a separate jug, mix together the eggs, milk and vanilla bean paste. Slowly pour into the dry ingredients while mixing on a low speed. Once all the liquid is added, increase the speed to medium and beat for another 30 seconds. Divide the mixture evenly between the cupcake cases and bake for 18–22 minutes or until the cupcakes are lightly golden on top and toothpick inserted into the centre comes out clean. Leave to cool for 5 minutes in the tin before transferring to a wire rack to cool completely. Divide the mixture evenly between the cupcake cases and bake for 18–22 minutes or until the cupcakes are lightly golden on top and toothpick inserted into the centre comes out clean. Leave to cool for 5 minutes in the tin before transferring to a wire rack to cool completely. To make the buttercream, place the butter in a bowl and beat on a medium–high speed for a minute or so until really pale and creamy. To make the buttercream, place the butter in a bowl and beat on a medium–high speed for a minute or so until really pale and creamy. Sift in the icing sugar and salt and beat on a high speed for 2–3 minutes until the buttercream is thick and smooth, scraping down the sides of the bowl every so often. Add the vanilla and beat for another 30 seconds. (At this point you can add any colouring you'd like.) Fill a piping bag with the buttercream or just spoon straight onto the cupcakes. Sift in the icing sugar and salt and beat on a high speed for 2–3 minutes until the buttercream is thick and smooth, scraping down the sides of the bowl every so often. Add the vanilla and beat for another 30 seconds. (At this point you can add any colouring you'd like.) Fill a piping bag with the buttercream or just spoon straight onto the cupcakes. Recipe tips This recipe uses the reverse creaming method. In the first step, the flour becomes coated in fat and this helps to limit gluten development. Too much gluten in cakes can make the crumb more tough. This method results in cupcakes that have a really tender crumb. It’s also pretty hard to overmix the cake mixture using this technique so it’s perfect for beginners. Make sure the cupcakes completely cool before decorating or the buttercream will melt. Make sure the butter for the buttercream is softened – firm butter straight from the fridge won’t aerate enough and you won’t get a soft, fluffy buttercream. Variations for the buttercream could be: add the zest of 1 lemon and 2 tbsp lemon curd; add 100g/3½oz melted dark chocolate and 20g/¾oz cocoa powder; add any food colouring; add 50ml/2fl oz cooled strong espresso for a coffee flavour."
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} | 88cc18c843e96ba2249d5ff0959bce01e46ea612691449fa2983666ace5794f6 | Chocolate orange cupcakes recipe
An average of 2.7 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_orange_69109_16x9.jpg Chocolate and orange are the ultimate pairing. Prepare to be king or queen of the bake sale with these chocolate cupcakes from the Great British Bake Off! 120g/4oz plain flour140g/5oz caster sugar1 tsp baking powder 40g/1½oz unsalted butter 50g/2oz dark chocolate, melted and cooled slightly1 free-range egg 125ml/4fl oz milk 1 orange, juice only 3 tbsp granulated sugar 120g/4oz plain flour 140g/5oz caster sugar 1 tsp baking powder 40g/1½oz unsalted butter 50g/2oz dark chocolate, melted and cooled slightly 1 free-range egg 125ml/4fl oz milk 1 orange, juice only 3 tbsp granulated sugar 125g/4½oz unsalted butter, softened250g/9oz icing sugar 2-3 tbsp milk50g/1¾oz white chocolate, melted1 orange, zest only100g/3½oz orange chocolate 125g/4½oz unsalted butter, softened 250g/9oz icing sugar 2-3 tbsp milk 50g/1¾oz white chocolate, melted 1 orange, zest only 100g/3½oz orange chocolate Method Preheat the oven to 170C/325F/Gas 3. Line a 12-hole muffin tin with paper cases.Mix the flour, sugar and baking powder together in a food processor. Add the butter and pulse until combined.Whisk the melted chocolate, egg and milk together in a jug.Stir the chocolate mixture into the flour mixture until just 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.Meanwhile, mix the orange juice and granulated sugar together in a bowl. Carefully pour the orange juice mixture over the warm cakes and set aside to cool completely.For the white chocolate and orange buttercream, beat the butter in a bowl until light and fluffy. Carefully stir in the icing sugar and continue to beat for five minutes. Beat in the milk, melted chocolate and orange zest.Decorate the cupcakes with the buttercreamUse a sharp knife to make chocolate shavings from the orange chocolate and use them to decorate the cupcakes. Preheat the oven to 170C/325F/Gas 3. Line a 12-hole muffin tin with paper cases. Preheat the oven to 170C/325F/Gas 3. Line a 12-hole muffin tin with paper cases. Mix the flour, sugar and baking powder together in a food processor. Add the butter and pulse until combined. Mix the flour, sugar and baking powder together in a food processor. Add the butter and pulse until combined. Whisk the melted chocolate, egg and milk together in a jug. Whisk the melted chocolate, egg and milk together in a jug. Stir the chocolate mixture into the flour mixture until just combined. Stir the chocolate mixture into the flour mixture until just 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. Meanwhile, mix the orange juice and granulated sugar together in a bowl. Carefully pour the orange juice mixture over the warm cakes and set aside to cool completely. Meanwhile, mix the orange juice and granulated sugar together in a bowl. Carefully pour the orange juice mixture over the warm cakes and set aside to cool completely. For the white chocolate and orange buttercream, beat the butter in a bowl until light and fluffy. Carefully stir in the icing sugar and continue to beat for five minutes. Beat in the milk, melted chocolate and orange zest. For the white chocolate and orange buttercream, beat the butter in a bowl until light and fluffy. Carefully stir in the icing sugar and continue to beat for five minutes. Beat in the milk, melted chocolate and orange zest. Decorate the cupcakes with the buttercream Decorate the cupcakes with the buttercream Use a sharp knife to make chocolate shavings from the orange chocolate and use them to decorate the cupcakes. Use a sharp knife to make chocolate shavings from the orange chocolate and use them to decorate the cupcakes. | {
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"title": "Chocolate orange cupcakes recipe",
"content": "An average of 2.7 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_orange_69109_16x9.jpg Chocolate and orange are the ultimate pairing. Prepare to be king or queen of the bake sale with these chocolate cupcakes from the Great British Bake Off! 120g/4oz plain flour140g/5oz caster sugar1 tsp baking powder 40g/1½oz unsalted butter 50g/2oz dark chocolate, melted and cooled slightly1 free-range egg 125ml/4fl oz milk 1 orange, juice only 3 tbsp granulated sugar 120g/4oz plain flour 140g/5oz caster sugar 1 tsp baking powder 40g/1½oz unsalted butter 50g/2oz dark chocolate, melted and cooled slightly 1 free-range egg 125ml/4fl oz milk 1 orange, juice only 3 tbsp granulated sugar 125g/4½oz unsalted butter, softened250g/9oz icing sugar 2-3 tbsp milk50g/1¾oz white chocolate, melted1 orange, zest only100g/3½oz orange chocolate 125g/4½oz unsalted butter, softened 250g/9oz icing sugar 2-3 tbsp milk 50g/1¾oz white chocolate, melted 1 orange, zest only 100g/3½oz orange chocolate Method Preheat the oven to 170C/325F/Gas 3. Line a 12-hole muffin tin with paper cases.Mix the flour, sugar and baking powder together in a food processor. Add the butter and pulse until combined.Whisk the melted chocolate, egg and milk together in a jug.Stir the chocolate mixture into the flour mixture until just 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.Meanwhile, mix the orange juice and granulated sugar together in a bowl. Carefully pour the orange juice mixture over the warm cakes and set aside to cool completely.For the white chocolate and orange buttercream, beat the butter in a bowl until light and fluffy. Carefully stir in the icing sugar and continue to beat for five minutes. Beat in the milk, melted chocolate and orange zest.Decorate the cupcakes with the buttercreamUse a sharp knife to make chocolate shavings from the orange chocolate and use them to decorate the cupcakes. Preheat the oven to 170C/325F/Gas 3. Line a 12-hole muffin tin with paper cases. Preheat the oven to 170C/325F/Gas 3. Line a 12-hole muffin tin with paper cases. Mix the flour, sugar and baking powder together in a food processor. Add the butter and pulse until combined. Mix the flour, sugar and baking powder together in a food processor. Add the butter and pulse until combined. Whisk the melted chocolate, egg and milk together in a jug. Whisk the melted chocolate, egg and milk together in a jug. Stir the chocolate mixture into the flour mixture until just combined. Stir the chocolate mixture into the flour mixture until just 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. Meanwhile, mix the orange juice and granulated sugar together in a bowl. Carefully pour the orange juice mixture over the warm cakes and set aside to cool completely. Meanwhile, mix the orange juice and granulated sugar together in a bowl. Carefully pour the orange juice mixture over the warm cakes and set aside to cool completely. For the white chocolate and orange buttercream, beat the butter in a bowl until light and fluffy. Carefully stir in the icing sugar and continue to beat for five minutes. Beat in the milk, melted chocolate and orange zest. For the white chocolate and orange buttercream, beat the butter in a bowl until light and fluffy. Carefully stir in the icing sugar and continue to beat for five minutes. Beat in the milk, melted chocolate and orange zest. Decorate the cupcakes with the buttercream Decorate the cupcakes with the buttercream Use a sharp knife to make chocolate shavings from the orange chocolate and use them to decorate the cupcakes. Use a sharp knife to make chocolate shavings from the orange chocolate and use them to decorate the cupcakes."
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} | a197f69b435c295ab0e2dbdf7568e32ea0723e0a9645d37fedb3438e0dac2976 | Gingerbread cupcakes recipe
Gingerbread cupcakes with salted caramel icing An average of 4.7 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gingerbread_cupcakes_24180_16x9.jpg These easy ginger cupcakes are full of warm spices and make a great alternative Christmas bake. Top them with a sweet and salty caramel icing. 140g/5oz unsalted butter200g/7oz golden caster sugar60g/2¼oz black treacle60g/2¼oz golden syrup2 free-range eggs, plus 2 free-range egg yolks300g/10½oz plain flour1 tsp ground ginger1 tsp ground nutmeg2 tsp baking powder1 tsp salt240ml/8½fl oz milk, warmed 140g/5oz unsalted butter 200g/7oz golden caster sugar 60g/2¼oz black treacle 60g/2¼oz golden syrup 2 free-range eggs, plus 2 free-range egg yolks 300g/10½oz plain flour 1 tsp ground ginger 1 tsp ground nutmeg 2 tsp baking powder 1 tsp salt 240ml/8½fl oz milk, warmed 125g/4½oz white caster sugar80ml/2½fl oz double cream½ tsp salt (or to taste)1 tsp vanilla extract160g/5¾oz salted butter, softened200g/7oz icing sugar 125g/4½oz white caster sugar 80ml/2½fl oz double cream ½ tsp salt (or to taste) 1 tsp vanilla extract 160g/5¾oz salted butter, softened 200g/7oz icing sugar Method Preheat the oven to 190C/375F/Gas 5. Line two 12-hole muffin tray with 15 paper cases.Beat the butter and sugar together in a bowl until light and creamy. Beat in the treacle, syrup, eggs and egg yolks until well combined. Sift together the flour, ginger, nutmeg, baking powder and salt. Add half of the flour mixture to the butter mixture, then beat in half of the warm milk. Add the remaining flour mixture and the remaining milk and beat until well combined.Spoon the mixture into the muffin cases and bake for 20-25 minutes, or until well risen and lightly firm to the touch. Remove the cakes from the tin and set aside to cool on a cooling rack.For the salted caramel buttercream, heat the caster sugar and four tablespoons of water in a saucepan over a gentle heat until the sugar has dissolved, then increase the heat and cook the caramel for 2-3 minutes, or until golden and slightly thickened. Remove the pan from the heat immediately and stir in the cream. (CAUTION: the caramel may splutter a little when you add the cream.) Stir in the salt and vanilla and set aside to cool completely.Cream the butter and icing sugar together for at least 4- 5 minutes, then beat in the caramel. When combined pipe or spread the icing over the cup cakes and sprinkle with a little extra sea salt.Decorate the cupcakes with the buttercream. Preheat the oven to 190C/375F/Gas 5. Line two 12-hole muffin tray with 15 paper cases. Preheat the oven to 190C/375F/Gas 5. Line two 12-hole muffin tray with 15 paper cases. Beat the butter and sugar together in a bowl until light and creamy. Beat in the treacle, syrup, eggs and egg yolks until well combined. Beat the butter and sugar together in a bowl until light and creamy. Beat in the treacle, syrup, eggs and egg yolks until well combined. Sift together the flour, ginger, nutmeg, baking powder and salt. Add half of the flour mixture to the butter mixture, then beat in half of the warm milk. Add the remaining flour mixture and the remaining milk and beat until well combined. Sift together the flour, ginger, nutmeg, baking powder and salt. Add half of the flour mixture to the butter mixture, then beat in half of the warm milk. Add the remaining flour mixture and the remaining milk and beat until well combined. Spoon the mixture into the muffin cases and bake for 20-25 minutes, or until well risen and lightly firm to the touch. Remove the cakes from the tin and set aside to cool on a cooling rack. Spoon the mixture into the muffin cases and bake for 20-25 minutes, or until well risen and lightly firm to the touch. Remove the cakes from the tin and set aside to cool on a cooling rack. For the salted caramel buttercream, heat the caster sugar and four tablespoons of water in a saucepan over a gentle heat until the sugar has dissolved, then increase the heat and cook the caramel for 2-3 minutes, or until golden and slightly thickened. Remove the pan from the heat immediately and stir in the cream. (CAUTION: the caramel may splutter a little when you add the cream.) Stir in the salt and vanilla and set aside to cool completely. For the salted caramel buttercream, heat the caster sugar and four tablespoons of water in a saucepan over a gentle heat until the sugar has dissolved, then increase the heat and cook the caramel for 2-3 minutes, or until golden and slightly thickened. Remove the pan from the heat immediately and stir in the cream. (CAUTION: the caramel may splutter a little when you add the cream.) Stir in the salt and vanilla and set aside to cool completely. Cream the butter and icing sugar together for at least 4- 5 minutes, then beat in the caramel. When combined pipe or spread the icing over the cup cakes and sprinkle with a little extra sea salt. Cream the butter and icing sugar together for at least 4- 5 minutes, then beat in the caramel. When combined pipe or spread the icing over the cup cakes and sprinkle with a little extra sea salt. Decorate the cupcakes with the buttercream. Decorate the cupcakes with the buttercream. | {
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"title": "Gingerbread cupcakes recipe",
"content": "Gingerbread cupcakes with salted caramel icing An average of 4.7 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gingerbread_cupcakes_24180_16x9.jpg These easy ginger cupcakes are full of warm spices and make a great alternative Christmas bake. Top them with a sweet and salty caramel icing. 140g/5oz unsalted butter200g/7oz golden caster sugar60g/2¼oz black treacle60g/2¼oz golden syrup2 free-range eggs, plus 2 free-range egg yolks300g/10½oz plain flour1 tsp ground ginger1 tsp ground nutmeg2 tsp baking powder1 tsp salt240ml/8½fl oz milk, warmed 140g/5oz unsalted butter 200g/7oz golden caster sugar 60g/2¼oz black treacle 60g/2¼oz golden syrup 2 free-range eggs, plus 2 free-range egg yolks 300g/10½oz plain flour 1 tsp ground ginger 1 tsp ground nutmeg 2 tsp baking powder 1 tsp salt 240ml/8½fl oz milk, warmed 125g/4½oz white caster sugar80ml/2½fl oz double cream½ tsp salt (or to taste)1 tsp vanilla extract160g/5¾oz salted butter, softened200g/7oz icing sugar 125g/4½oz white caster sugar 80ml/2½fl oz double cream ½ tsp salt (or to taste) 1 tsp vanilla extract 160g/5¾oz salted butter, softened 200g/7oz icing sugar Method Preheat the oven to 190C/375F/Gas 5. Line two 12-hole muffin tray with 15 paper cases.Beat the butter and sugar together in a bowl until light and creamy. Beat in the treacle, syrup, eggs and egg yolks until well combined. Sift together the flour, ginger, nutmeg, baking powder and salt. Add half of the flour mixture to the butter mixture, then beat in half of the warm milk. Add the remaining flour mixture and the remaining milk and beat until well combined.Spoon the mixture into the muffin cases and bake for 20-25 minutes, or until well risen and lightly firm to the touch. Remove the cakes from the tin and set aside to cool on a cooling rack.For the salted caramel buttercream, heat the caster sugar and four tablespoons of water in a saucepan over a gentle heat until the sugar has dissolved, then increase the heat and cook the caramel for 2-3 minutes, or until golden and slightly thickened. Remove the pan from the heat immediately and stir in the cream. (CAUTION: the caramel may splutter a little when you add the cream.) Stir in the salt and vanilla and set aside to cool completely.Cream the butter and icing sugar together for at least 4- 5 minutes, then beat in the caramel. When combined pipe or spread the icing over the cup cakes and sprinkle with a little extra sea salt.Decorate the cupcakes with the buttercream. Preheat the oven to 190C/375F/Gas 5. Line two 12-hole muffin tray with 15 paper cases. Preheat the oven to 190C/375F/Gas 5. Line two 12-hole muffin tray with 15 paper cases. Beat the butter and sugar together in a bowl until light and creamy. Beat in the treacle, syrup, eggs and egg yolks until well combined. Beat the butter and sugar together in a bowl until light and creamy. Beat in the treacle, syrup, eggs and egg yolks until well combined. Sift together the flour, ginger, nutmeg, baking powder and salt. Add half of the flour mixture to the butter mixture, then beat in half of the warm milk. Add the remaining flour mixture and the remaining milk and beat until well combined. Sift together the flour, ginger, nutmeg, baking powder and salt. Add half of the flour mixture to the butter mixture, then beat in half of the warm milk. Add the remaining flour mixture and the remaining milk and beat until well combined. Spoon the mixture into the muffin cases and bake for 20-25 minutes, or until well risen and lightly firm to the touch. Remove the cakes from the tin and set aside to cool on a cooling rack. Spoon the mixture into the muffin cases and bake for 20-25 minutes, or until well risen and lightly firm to the touch. Remove the cakes from the tin and set aside to cool on a cooling rack. For the salted caramel buttercream, heat the caster sugar and four tablespoons of water in a saucepan over a gentle heat until the sugar has dissolved, then increase the heat and cook the caramel for 2-3 minutes, or until golden and slightly thickened. Remove the pan from the heat immediately and stir in the cream. (CAUTION: the caramel may splutter a little when you add the cream.) Stir in the salt and vanilla and set aside to cool completely. For the salted caramel buttercream, heat the caster sugar and four tablespoons of water in a saucepan over a gentle heat until the sugar has dissolved, then increase the heat and cook the caramel for 2-3 minutes, or until golden and slightly thickened. Remove the pan from the heat immediately and stir in the cream. (CAUTION: the caramel may splutter a little when you add the cream.) Stir in the salt and vanilla and set aside to cool completely. Cream the butter and icing sugar together for at least 4- 5 minutes, then beat in the caramel. When combined pipe or spread the icing over the cup cakes and sprinkle with a little extra sea salt. Cream the butter and icing sugar together for at least 4- 5 minutes, then beat in the caramel. When combined pipe or spread the icing over the cup cakes and sprinkle with a little extra sea salt. Decorate the cupcakes with the buttercream. Decorate the cupcakes with the buttercream."
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} | 50a9c6724b608a5f9b79b120f6e939a781273530c6628b5e53eb5e44f36d0c3a | Raspberry and cream cupcakes recipe
An average of 4.1 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/raspberry_and_cream_89607_16x9.jpg These simple raspberry filled cupcakes topped with pretty pink frosting are the perfect present for a special someone. 180g/6oz butter, softened180g/6oz caster sugar180g/6oz plain flour1 heaped tsp baking powder3-4 tbsp milk 2 free-range eggs150g/5oz raspberries 180g/6oz butter, softened 180g/6oz caster sugar 180g/6oz plain flour 1 heaped tsp baking powder 3-4 tbsp milk 2 free-range eggs 150g/5oz raspberries 125g/4oz butter, softened250g/8oz icing sugar1 tbsp milksmall drop red food colouring12 raspberries 125g/4oz butter, softened 250g/8oz icing sugar 1 tbsp milk small drop red food colouring 12 raspberries Method Preheat the oven to 180C/350F/Gas 4. Line a 12-hole muffin tin with paper cases.Place all of the cupcake ingredients, except the raspberries, into a food processor and mix until well combined. Add more milk, if necessary, to get the mixture to a soft drop consistency.Put one spoonful of the mixture into the cases, then follow with 2-3 raspberries, and another spoonful of mixture. Bake for 15-20 minutes, or until risen and golden-brown. Remove from the oven and set aside to cool for 10 minutes.Meanwhile, for the icing, beat the butter in a bowl until light and fluffy. Carefully stir in the icing sugar and continue to beat for five minutes. Beat in the milk and food colouring.Decorate the cupcakes with the icing and top each cupcake with a raspberry. 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. Place all of the cupcake ingredients, except the raspberries, into a food processor and mix until well combined. Add more milk, if necessary, to get the mixture to a soft drop consistency. Place all of the cupcake ingredients, except the raspberries, into a food processor and mix until well combined. Add more milk, if necessary, to get the mixture to a soft drop consistency. Put one spoonful of the mixture into the cases, then follow with 2-3 raspberries, and another spoonful of mixture. Put one spoonful of the mixture into the cases, then follow with 2-3 raspberries, and another spoonful of mixture. Bake for 15-20 minutes, or until risen and golden-brown. Remove from the oven and set aside to cool for 10 minutes. Bake for 15-20 minutes, or until risen and golden-brown. Remove from the oven and set aside to cool for 10 minutes. Meanwhile, for the icing, beat the butter in a bowl until light and fluffy. Carefully stir in the icing sugar and continue to beat for five minutes. Beat in the milk and food colouring. Meanwhile, for the icing, beat the butter in a bowl until light and fluffy. Carefully stir in the icing sugar and continue to beat for five minutes. Beat in the milk and food colouring. Decorate the cupcakes with the icing and top each cupcake with a raspberry. Decorate the cupcakes with the icing and top each cupcake with a raspberry. | {
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"title": "Raspberry and cream cupcakes recipe",
"content": "An average of 4.1 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/raspberry_and_cream_89607_16x9.jpg These simple raspberry filled cupcakes topped with pretty pink frosting are the perfect present for a special someone. 180g/6oz butter, softened180g/6oz caster sugar180g/6oz plain flour1 heaped tsp baking powder3-4 tbsp milk 2 free-range eggs150g/5oz raspberries 180g/6oz butter, softened 180g/6oz caster sugar 180g/6oz plain flour 1 heaped tsp baking powder 3-4 tbsp milk 2 free-range eggs 150g/5oz raspberries 125g/4oz butter, softened250g/8oz icing sugar1 tbsp milksmall drop red food colouring12 raspberries 125g/4oz butter, softened 250g/8oz icing sugar 1 tbsp milk small drop red food colouring 12 raspberries Method Preheat the oven to 180C/350F/Gas 4. Line a 12-hole muffin tin with paper cases.Place all of the cupcake ingredients, except the raspberries, into a food processor and mix until well combined. Add more milk, if necessary, to get the mixture to a soft drop consistency.Put one spoonful of the mixture into the cases, then follow with 2-3 raspberries, and another spoonful of mixture. Bake for 15-20 minutes, or until risen and golden-brown. Remove from the oven and set aside to cool for 10 minutes.Meanwhile, for the icing, beat the butter in a bowl until light and fluffy. Carefully stir in the icing sugar and continue to beat for five minutes. Beat in the milk and food colouring.Decorate the cupcakes with the icing and top each cupcake with a raspberry. 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. Place all of the cupcake ingredients, except the raspberries, into a food processor and mix until well combined. Add more milk, if necessary, to get the mixture to a soft drop consistency. Place all of the cupcake ingredients, except the raspberries, into a food processor and mix until well combined. Add more milk, if necessary, to get the mixture to a soft drop consistency. Put one spoonful of the mixture into the cases, then follow with 2-3 raspberries, and another spoonful of mixture. Put one spoonful of the mixture into the cases, then follow with 2-3 raspberries, and another spoonful of mixture. Bake for 15-20 minutes, or until risen and golden-brown. Remove from the oven and set aside to cool for 10 minutes. Bake for 15-20 minutes, or until risen and golden-brown. Remove from the oven and set aside to cool for 10 minutes. Meanwhile, for the icing, beat the butter in a bowl until light and fluffy. Carefully stir in the icing sugar and continue to beat for five minutes. Beat in the milk and food colouring. Meanwhile, for the icing, beat the butter in a bowl until light and fluffy. Carefully stir in the icing sugar and continue to beat for five minutes. Beat in the milk and food colouring. Decorate the cupcakes with the icing and top each cupcake with a raspberry. Decorate the cupcakes with the icing and top each cupcake with a raspberry."
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} | 3da44e7d945e10156b4bb904079f3dd405caa5e2563c286d9691ab095b5ad275 | Easy tortilla wraps recipe
An average of 4.1 out of 5 stars from 64 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/tortilla_wraps_70015_16x9.jpg Flour + salt + oil = a delicious tortilla wrap. Quick and easy too. You can even use this as the base of a tortilla pizza topped with any bits and pieces of toppings you have leftover in the fridge. 125g/4½oz plain white flour, plus extra for rolling¼ tsp fine sea salt2 tbsp sunflower or vegetable oil 125g/4½oz plain white flour, plus extra for rolling ¼ tsp fine sea salt 2 tbsp sunflower or vegetable oil Method Stir together the flour and salt. Make a well in the centre and add 5–6 tablespoons of lukewarm water with the oil. Using your hands, bring the dough together into a ball. Turn out onto a work surface and knead for 5–10 minutes, wrap in cling film and leave to rest for 20 minutes.Divide the dough into four portions and roll into small balls. Dust a work surface with a little flour. Roll out each ball until around 18cm/7in in diameter, around 2–3mm/⅛in thick.Dry-fry over a medium heat for 20 seconds, pressing lightly with a spatula. Flip over and cook on the other side for 20 seconds, or until the tortilla is cooked, but remains soft and pliable. Repeat with the remaining three tortillas.To make a mini pizzas, place the tortillas on a baking tray and spread with pizza or pasta sauce (see the description a no-cook sauce recipe). Sprinkle with grated cheese - ready-grated mozzarella is good but cheddar works well too. Add pieces of ham, salami, sliced mushrooms or peppers – any bits and pieces you might have leftover in the fridge. Place under a hot grill for 2–3 minutes, or until the cheese melts. Serve warm. Stir together the flour and salt. Make a well in the centre and add 5–6 tablespoons of lukewarm water with the oil. Using your hands, bring the dough together into a ball. Turn out onto a work surface and knead for 5–10 minutes, wrap in cling film and leave to rest for 20 minutes. Stir together the flour and salt. Make a well in the centre and add 5–6 tablespoons of lukewarm water with the oil. Using your hands, bring the dough together into a ball. Turn out onto a work surface and knead for 5–10 minutes, wrap in cling film and leave to rest for 20 minutes. Divide the dough into four portions and roll into small balls. Dust a work surface with a little flour. Roll out each ball until around 18cm/7in in diameter, around 2–3mm/⅛in thick. Divide the dough into four portions and roll into small balls. Dust a work surface with a little flour. Roll out each ball until around 18cm/7in in diameter, around 2–3mm/⅛in thick. Dry-fry over a medium heat for 20 seconds, pressing lightly with a spatula. Flip over and cook on the other side for 20 seconds, or until the tortilla is cooked, but remains soft and pliable. Repeat with the remaining three tortillas. Dry-fry over a medium heat for 20 seconds, pressing lightly with a spatula. Flip over and cook on the other side for 20 seconds, or until the tortilla is cooked, but remains soft and pliable. Repeat with the remaining three tortillas. To make a mini pizzas, place the tortillas on a baking tray and spread with pizza or pasta sauce (see the description a no-cook sauce recipe). Sprinkle with grated cheese - ready-grated mozzarella is good but cheddar works well too. Add pieces of ham, salami, sliced mushrooms or peppers – any bits and pieces you might have leftover in the fridge. Place under a hot grill for 2–3 minutes, or until the cheese melts. Serve warm. To make a mini pizzas, place the tortillas on a baking tray and spread with pizza or pasta sauce (see the description a no-cook sauce recipe). Sprinkle with grated cheese - ready-grated mozzarella is good but cheddar works well too. Add pieces of ham, salami, sliced mushrooms or peppers – any bits and pieces you might have leftover in the fridge. Place under a hot grill for 2–3 minutes, or until the cheese melts. Serve warm. Recipe tips This no-cook pizza sauce recipe is great for kids to put on the wrap if turning into a mini pizza. | {
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"title": "Easy tortilla wraps recipe",
"content": "An average of 4.1 out of 5 stars from 64 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/tortilla_wraps_70015_16x9.jpg Flour + salt + oil = a delicious tortilla wrap. Quick and easy too. You can even use this as the base of a tortilla pizza topped with any bits and pieces of toppings you have leftover in the fridge. 125g/4½oz plain white flour, plus extra for rolling¼ tsp fine sea salt2 tbsp sunflower or vegetable oil 125g/4½oz plain white flour, plus extra for rolling ¼ tsp fine sea salt 2 tbsp sunflower or vegetable oil Method Stir together the flour and salt. Make a well in the centre and add 5–6 tablespoons of lukewarm water with the oil. Using your hands, bring the dough together into a ball. Turn out onto a work surface and knead for 5–10 minutes, wrap in cling film and leave to rest for 20 minutes.Divide the dough into four portions and roll into small balls. Dust a work surface with a little flour. Roll out each ball until around 18cm/7in in diameter, around 2–3mm/⅛in thick.Dry-fry over a medium heat for 20 seconds, pressing lightly with a spatula. Flip over and cook on the other side for 20 seconds, or until the tortilla is cooked, but remains soft and pliable. Repeat with the remaining three tortillas.To make a mini pizzas, place the tortillas on a baking tray and spread with pizza or pasta sauce (see the description a no-cook sauce recipe). Sprinkle with grated cheese - ready-grated mozzarella is good but cheddar works well too. Add pieces of ham, salami, sliced mushrooms or peppers – any bits and pieces you might have leftover in the fridge. Place under a hot grill for 2–3 minutes, or until the cheese melts. Serve warm. Stir together the flour and salt. Make a well in the centre and add 5–6 tablespoons of lukewarm water with the oil. Using your hands, bring the dough together into a ball. Turn out onto a work surface and knead for 5–10 minutes, wrap in cling film and leave to rest for 20 minutes. Stir together the flour and salt. Make a well in the centre and add 5–6 tablespoons of lukewarm water with the oil. Using your hands, bring the dough together into a ball. Turn out onto a work surface and knead for 5–10 minutes, wrap in cling film and leave to rest for 20 minutes. Divide the dough into four portions and roll into small balls. Dust a work surface with a little flour. Roll out each ball until around 18cm/7in in diameter, around 2–3mm/⅛in thick. Divide the dough into four portions and roll into small balls. Dust a work surface with a little flour. Roll out each ball until around 18cm/7in in diameter, around 2–3mm/⅛in thick. Dry-fry over a medium heat for 20 seconds, pressing lightly with a spatula. Flip over and cook on the other side for 20 seconds, or until the tortilla is cooked, but remains soft and pliable. Repeat with the remaining three tortillas. Dry-fry over a medium heat for 20 seconds, pressing lightly with a spatula. Flip over and cook on the other side for 20 seconds, or until the tortilla is cooked, but remains soft and pliable. Repeat with the remaining three tortillas. To make a mini pizzas, place the tortillas on a baking tray and spread with pizza or pasta sauce (see the description a no-cook sauce recipe). Sprinkle with grated cheese - ready-grated mozzarella is good but cheddar works well too. Add pieces of ham, salami, sliced mushrooms or peppers – any bits and pieces you might have leftover in the fridge. Place under a hot grill for 2–3 minutes, or until the cheese melts. Serve warm. To make a mini pizzas, place the tortillas on a baking tray and spread with pizza or pasta sauce (see the description a no-cook sauce recipe). Sprinkle with grated cheese - ready-grated mozzarella is good but cheddar works well too. Add pieces of ham, salami, sliced mushrooms or peppers – any bits and pieces you might have leftover in the fridge. Place under a hot grill for 2–3 minutes, or until the cheese melts. Serve warm. Recipe tips This no-cook pizza sauce recipe is great for kids to put on the wrap if turning into a mini pizza."
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} | e7bc6a13041a409031fa7ad487b74c4f9ecfc5fc01a50e4a7e119e6fd9247e5e | Focaccia with garlic and rosemary recipe
An average of 5.0 out of 5 stars from 33 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/focaccia_with_garlic_and_35777_16x9.jpg Gennaro's focaccia is relatively quick to make, and fairly hands-off if you use a mixer fitted with a dough hook. If you cut the squares in half, you can fill with prosciutto or cheese for a different sandwich. 500g/1lb 2oz strong white flour 7g instant yeast 1 tsp salt oil, for greasing 500g/1lb 2oz strong white flour 7g instant yeast 1 tsp salt oil, for greasing 2 tbsp extra virgin olive oil, plus extra to drizzle after baking3 rosemary sprigs, leaves only, finely chopped 2 large garlic cloves, finely chopped 1 tsp sea salt flakesfreshly ground black pepper 2 tbsp extra virgin olive oil, plus extra to drizzle after baking 3 rosemary sprigs, leaves only, finely chopped 2 large garlic cloves, finely chopped 1 tsp sea salt flakes freshly ground black pepper Method For the dough, combine the flour, yeast and salt with up to 350ml/12fl oz lukewarm water, until you have a soft dough. Knead for 10–15 minutes (you can do this by hand or in a free-standing mixer fitted with a dough hook). Transfer to an oiled bowl, cover with cling film and leave to rise for 30 minutes.After 30 minutes, place into a lined and slightly warmed baking tray measuring 37x27cm/14½x10¾in. Drizzle with olive oil and top with the fresh rosemary, chopped garlic, sea salt and a little pepper.Press your fingers into the dough to make dimples and then rest again for another 30 minutes.Preheat the oven to 240C/220C Fan/Gas 8. Bake for about 15 minutes, or until evenly golden-brown. Check the focaccia from time to time as domestic ovens can very often colour one side and not the other. Check and move the tray accordingly. Once cooked, remove from the oven and immediately drizzle some more olive oil all over. Leave to cool, then cut into squares. For the dough, combine the flour, yeast and salt with up to 350ml/12fl oz lukewarm water, until you have a soft dough. Knead for 10–15 minutes (you can do this by hand or in a free-standing mixer fitted with a dough hook). Transfer to an oiled bowl, cover with cling film and leave to rise for 30 minutes. For the dough, combine the flour, yeast and salt with up to 350ml/12fl oz lukewarm water, until you have a soft dough. Knead for 10–15 minutes (you can do this by hand or in a free-standing mixer fitted with a dough hook). Transfer to an oiled bowl, cover with cling film and leave to rise for 30 minutes. After 30 minutes, place into a lined and slightly warmed baking tray measuring 37x27cm/14½x10¾in. Drizzle with olive oil and top with the fresh rosemary, chopped garlic, sea salt and a little pepper. After 30 minutes, place into a lined and slightly warmed baking tray measuring 37x27cm/14½x10¾in. Drizzle with olive oil and top with the fresh rosemary, chopped garlic, sea salt and a little pepper. Press your fingers into the dough to make dimples and then rest again for another 30 minutes. Press your fingers into the dough to make dimples and then rest again for another 30 minutes. Preheat the oven to 240C/220C Fan/Gas 8. Preheat the oven to 240C/220C Fan/Gas 8. Bake for about 15 minutes, or until evenly golden-brown. Check the focaccia from time to time as domestic ovens can very often colour one side and not the other. Check and move the tray accordingly. Bake for about 15 minutes, or until evenly golden-brown. Check the focaccia from time to time as domestic ovens can very often colour one side and not the other. Check and move the tray accordingly. Once cooked, remove from the oven and immediately drizzle some more olive oil all over. Leave to cool, then cut into squares. Once cooked, remove from the oven and immediately drizzle some more olive oil all over. Leave to cool, then cut into squares. Recipe tips This focaccia is delicious eaten on the day it is baked, but it will keep for a few days and you can freshen it up in the oven for a few minutes just before serving. | {
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"title": "Focaccia with garlic and rosemary recipe",
"content": "An average of 5.0 out of 5 stars from 33 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/focaccia_with_garlic_and_35777_16x9.jpg Gennaro's focaccia is relatively quick to make, and fairly hands-off if you use a mixer fitted with a dough hook. If you cut the squares in half, you can fill with prosciutto or cheese for a different sandwich. 500g/1lb 2oz strong white flour 7g instant yeast 1 tsp salt oil, for greasing 500g/1lb 2oz strong white flour 7g instant yeast 1 tsp salt oil, for greasing 2 tbsp extra virgin olive oil, plus extra to drizzle after baking3 rosemary sprigs, leaves only, finely chopped 2 large garlic cloves, finely chopped 1 tsp sea salt flakesfreshly ground black pepper 2 tbsp extra virgin olive oil, plus extra to drizzle after baking 3 rosemary sprigs, leaves only, finely chopped 2 large garlic cloves, finely chopped 1 tsp sea salt flakes freshly ground black pepper Method For the dough, combine the flour, yeast and salt with up to 350ml/12fl oz lukewarm water, until you have a soft dough. Knead for 10–15 minutes (you can do this by hand or in a free-standing mixer fitted with a dough hook). Transfer to an oiled bowl, cover with cling film and leave to rise for 30 minutes.After 30 minutes, place into a lined and slightly warmed baking tray measuring 37x27cm/14½x10¾in. Drizzle with olive oil and top with the fresh rosemary, chopped garlic, sea salt and a little pepper.Press your fingers into the dough to make dimples and then rest again for another 30 minutes.Preheat the oven to 240C/220C Fan/Gas 8. Bake for about 15 minutes, or until evenly golden-brown. Check the focaccia from time to time as domestic ovens can very often colour one side and not the other. Check and move the tray accordingly. Once cooked, remove from the oven and immediately drizzle some more olive oil all over. Leave to cool, then cut into squares. For the dough, combine the flour, yeast and salt with up to 350ml/12fl oz lukewarm water, until you have a soft dough. Knead for 10–15 minutes (you can do this by hand or in a free-standing mixer fitted with a dough hook). Transfer to an oiled bowl, cover with cling film and leave to rise for 30 minutes. For the dough, combine the flour, yeast and salt with up to 350ml/12fl oz lukewarm water, until you have a soft dough. Knead for 10–15 minutes (you can do this by hand or in a free-standing mixer fitted with a dough hook). Transfer to an oiled bowl, cover with cling film and leave to rise for 30 minutes. After 30 minutes, place into a lined and slightly warmed baking tray measuring 37x27cm/14½x10¾in. Drizzle with olive oil and top with the fresh rosemary, chopped garlic, sea salt and a little pepper. After 30 minutes, place into a lined and slightly warmed baking tray measuring 37x27cm/14½x10¾in. Drizzle with olive oil and top with the fresh rosemary, chopped garlic, sea salt and a little pepper. Press your fingers into the dough to make dimples and then rest again for another 30 minutes. Press your fingers into the dough to make dimples and then rest again for another 30 minutes. Preheat the oven to 240C/220C Fan/Gas 8. Preheat the oven to 240C/220C Fan/Gas 8. Bake for about 15 minutes, or until evenly golden-brown. Check the focaccia from time to time as domestic ovens can very often colour one side and not the other. Check and move the tray accordingly. Bake for about 15 minutes, or until evenly golden-brown. Check the focaccia from time to time as domestic ovens can very often colour one side and not the other. Check and move the tray accordingly. Once cooked, remove from the oven and immediately drizzle some more olive oil all over. Leave to cool, then cut into squares. Once cooked, remove from the oven and immediately drizzle some more olive oil all over. Leave to cool, then cut into squares. Recipe tips This focaccia is delicious eaten on the day it is baked, but it will keep for a few days and you can freshen it up in the oven for a few minutes just before serving."
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} | a9838062593350a5fd871fb921443c71c110431f6d006b6b693026074199d11b | Mozzarella, roasted pepper & 'nduja stuffed pitta recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mozzarella_roasted_20694_16x9.jpg Although considered a labour of love, these pillow-like pitta breads stuffed with oozy cheese and punchy 'nduja are worth the wait. They are best served warm and crisp, straight from the pan. 400g/14oz strong white flour, plus extra for dusting7g fast-action dried yeast 1 tsp caster sugar (optional)generous pinch salt85ml/3fl oz milk, lukewarm (semi-skimmed or full-fat)180ml/6¼fl oz water, lukewarm1 tbsp olive oil, plus extra for greasing 400g/14oz strong white flour, plus extra for dusting 7g fast-action dried yeast 1 tsp caster sugar (optional) generous pinch salt 85ml/3fl oz milk, lukewarm (semi-skimmed or full-fat) 180ml/6¼fl oz water, lukewarm 1 tbsp olive oil, plus extra for greasing 100g/3½oz roasted red peppers from a jar, very finely chopped120g/4¼oz mozzarella, grated1 heaped tsp 'nduja paste small sprig fresh flatleaf parsley, finely chopped 1 tbsp salted butter, plus extra if needed 1 tbsp vegetable or rapeseed oil, plus extra if neededsea salt chilli or garlic mayonnaise, to serve 100g/3½oz roasted red peppers from a jar, very finely chopped 120g/4¼oz mozzarella, grated 1 heaped tsp 'nduja paste small sprig fresh flatleaf parsley, finely chopped 1 tbsp salted butter, plus extra if needed 1 tbsp vegetable or rapeseed oil, plus extra if needed sea salt chilli or garlic mayonnaise, to serve Method To make the pitta dough, put the flour in the bowl of a freestanding mixer fitted with a dough hook. Make a well in the centre of the flour and add the yeast, sugar (if using) and salt around the outer edges of the bowl.Pour the milk, water and olive oil into the well. Using the dough hook attachment, slowly bring the ingredients together to form a shaggy dough. Knead on a medium speed for 5–6 minutes until the dough becomes elastic, smooth and less sticky – the dough will start to come away from the edge of the bowl at this stage.Lightly grease a large clean bowl. Transfer the dough to the bowl, cover with a clean tea towel and prove for approximately 1 hour or until the dough has doubled in size. To make the filling, place the peppers and mozzarella in a large bowl. Add the 'nduja, parsley and a generous pinch of sea salt to the bowl. Stir well to combine all of the ingredients. Set aside. Once the dough has risen, use clean hands to knock the air out. Divide the dough into 6 equally-sized balls that are approximately 110–120g/3¾–4¼oz each. Take a ball and flatten to an approximately 10cm/4in circle on a lightly floured surface. Spoon one sixth of the 'nduja mixture into the middle of the dough circle. Gather up the edges of the dough and pinch tightly together to encase the filling. Turn over so the seam is on the bottom and gently roll using the palm of your hands to form a perfectly round dough ball. Lightly grease a tray and place the dough ball on the tray. Repeat with the remaining dough balls. Cover with a clean tea towel and prove for a further 45 minutes.Once the dough balls have risen, heat the butter and oil in a large frying pan over a medium heat. Using lightly floured hands, very carefully press or roll out each dough ball to a 12–13cm/4½–5in flat circle, ensuring the filling remains encased in the dough. In batches, carefully place a pitta in the pan and fry for 2–3 minutes until golden and crisp. Carefully flip and fry for a further 2–3 minutes. Carefully transfer to kitchen paper and fry the remaining pittas. Add extra oil and butter to the pan if required.Best served warm with the chilli or garlic mayonnaise for dipping. To make the pitta dough, put the flour in the bowl of a freestanding mixer fitted with a dough hook. Make a well in the centre of the flour and add the yeast, sugar (if using) and salt around the outer edges of the bowl. To make the pitta dough, put the flour in the bowl of a freestanding mixer fitted with a dough hook. Make a well in the centre of the flour and add the yeast, sugar (if using) and salt around the outer edges of the bowl. Pour the milk, water and olive oil into the well. Using the dough hook attachment, slowly bring the ingredients together to form a shaggy dough. Knead on a medium speed for 5–6 minutes until the dough becomes elastic, smooth and less sticky – the dough will start to come away from the edge of the bowl at this stage. Pour the milk, water and olive oil into the well. Using the dough hook attachment, slowly bring the ingredients together to form a shaggy dough. Knead on a medium speed for 5–6 minutes until the dough becomes elastic, smooth and less sticky – the dough will start to come away from the edge of the bowl at this stage. Lightly grease a large clean bowl. Transfer the dough to the bowl, cover with a clean tea towel and prove for approximately 1 hour or until the dough has doubled in size. Lightly grease a large clean bowl. Transfer the dough to the bowl, cover with a clean tea towel and prove for approximately 1 hour or until the dough has doubled in size. To make the filling, place the peppers and mozzarella in a large bowl. Add the 'nduja, parsley and a generous pinch of sea salt to the bowl. Stir well to combine all of the ingredients. Set aside. To make the filling, place the peppers and mozzarella in a large bowl. Add the 'nduja, parsley and a generous pinch of sea salt to the bowl. Stir well to combine all of the ingredients. Set aside. Once the dough has risen, use clean hands to knock the air out. Divide the dough into 6 equally-sized balls that are approximately 110–120g/3¾–4¼oz each. Take a ball and flatten to an approximately 10cm/4in circle on a lightly floured surface. Once the dough has risen, use clean hands to knock the air out. Divide the dough into 6 equally-sized balls that are approximately 110–120g/3¾–4¼oz each. Take a ball and flatten to an approximately 10cm/4in circle on a lightly floured surface. Spoon one sixth of the 'nduja mixture into the middle of the dough circle. Gather up the edges of the dough and pinch tightly together to encase the filling. Turn over so the seam is on the bottom and gently roll using the palm of your hands to form a perfectly round dough ball. Spoon one sixth of the 'nduja mixture into the middle of the dough circle. Gather up the edges of the dough and pinch tightly together to encase the filling. Turn over so the seam is on the bottom and gently roll using the palm of your hands to form a perfectly round dough ball. Lightly grease a tray and place the dough ball on the tray. Repeat with the remaining dough balls. Cover with a clean tea towel and prove for a further 45 minutes. Lightly grease a tray and place the dough ball on the tray. Repeat with the remaining dough balls. Cover with a clean tea towel and prove for a further 45 minutes. Once the dough balls have risen, heat the butter and oil in a large frying pan over a medium heat. Using lightly floured hands, very carefully press or roll out each dough ball to a 12–13cm/4½–5in flat circle, ensuring the filling remains encased in the dough. Once the dough balls have risen, heat the butter and oil in a large frying pan over a medium heat. Using lightly floured hands, very carefully press or roll out each dough ball to a 12–13cm/4½–5in flat circle, ensuring the filling remains encased in the dough. In batches, carefully place a pitta in the pan and fry for 2–3 minutes until golden and crisp. Carefully flip and fry for a further 2–3 minutes. Carefully transfer to kitchen paper and fry the remaining pittas. Add extra oil and butter to the pan if required. In batches, carefully place a pitta in the pan and fry for 2–3 minutes until golden and crisp. Carefully flip and fry for a further 2–3 minutes. Carefully transfer to kitchen paper and fry the remaining pittas. Add extra oil and butter to the pan if required. Best served warm with the chilli or garlic mayonnaise for dipping. Best served warm with the chilli or garlic mayonnaise for dipping. Recipe tips This dough can be kneaded by hand but it is a quite a wet dough and therefore can be a bit tricky. Try not to add any additional flour and use wet or oiled hands to help with kneading. You can fill these pittas with a whole host of ingredients. Cheese works great as it melts beautifully when the pittas are fried. Why not try more traditional Greek flavours, such as spinach, feta, dill and pine nuts or grated halloumi and sweet and spicy tomato chutney? | {
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"title": "Mozzarella, roasted pepper & 'nduja stuffed pitta 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/mozzarella_roasted_20694_16x9.jpg Although considered a labour of love, these pillow-like pitta breads stuffed with oozy cheese and punchy 'nduja are worth the wait. They are best served warm and crisp, straight from the pan. 400g/14oz strong white flour, plus extra for dusting7g fast-action dried yeast 1 tsp caster sugar (optional)generous pinch salt85ml/3fl oz milk, lukewarm (semi-skimmed or full-fat)180ml/6¼fl oz water, lukewarm1 tbsp olive oil, plus extra for greasing 400g/14oz strong white flour, plus extra for dusting 7g fast-action dried yeast 1 tsp caster sugar (optional) generous pinch salt 85ml/3fl oz milk, lukewarm (semi-skimmed or full-fat) 180ml/6¼fl oz water, lukewarm 1 tbsp olive oil, plus extra for greasing 100g/3½oz roasted red peppers from a jar, very finely chopped120g/4¼oz mozzarella, grated1 heaped tsp 'nduja paste small sprig fresh flatleaf parsley, finely chopped 1 tbsp salted butter, plus extra if needed 1 tbsp vegetable or rapeseed oil, plus extra if neededsea salt chilli or garlic mayonnaise, to serve 100g/3½oz roasted red peppers from a jar, very finely chopped 120g/4¼oz mozzarella, grated 1 heaped tsp 'nduja paste small sprig fresh flatleaf parsley, finely chopped 1 tbsp salted butter, plus extra if needed 1 tbsp vegetable or rapeseed oil, plus extra if needed sea salt chilli or garlic mayonnaise, to serve Method To make the pitta dough, put the flour in the bowl of a freestanding mixer fitted with a dough hook. Make a well in the centre of the flour and add the yeast, sugar (if using) and salt around the outer edges of the bowl.Pour the milk, water and olive oil into the well. Using the dough hook attachment, slowly bring the ingredients together to form a shaggy dough. Knead on a medium speed for 5–6 minutes until the dough becomes elastic, smooth and less sticky – the dough will start to come away from the edge of the bowl at this stage.Lightly grease a large clean bowl. Transfer the dough to the bowl, cover with a clean tea towel and prove for approximately 1 hour or until the dough has doubled in size. To make the filling, place the peppers and mozzarella in a large bowl. Add the 'nduja, parsley and a generous pinch of sea salt to the bowl. Stir well to combine all of the ingredients. Set aside. Once the dough has risen, use clean hands to knock the air out. Divide the dough into 6 equally-sized balls that are approximately 110–120g/3¾–4¼oz each. Take a ball and flatten to an approximately 10cm/4in circle on a lightly floured surface. Spoon one sixth of the 'nduja mixture into the middle of the dough circle. Gather up the edges of the dough and pinch tightly together to encase the filling. Turn over so the seam is on the bottom and gently roll using the palm of your hands to form a perfectly round dough ball. Lightly grease a tray and place the dough ball on the tray. Repeat with the remaining dough balls. Cover with a clean tea towel and prove for a further 45 minutes.Once the dough balls have risen, heat the butter and oil in a large frying pan over a medium heat. Using lightly floured hands, very carefully press or roll out each dough ball to a 12–13cm/4½–5in flat circle, ensuring the filling remains encased in the dough. In batches, carefully place a pitta in the pan and fry for 2–3 minutes until golden and crisp. Carefully flip and fry for a further 2–3 minutes. Carefully transfer to kitchen paper and fry the remaining pittas. Add extra oil and butter to the pan if required.Best served warm with the chilli or garlic mayonnaise for dipping. To make the pitta dough, put the flour in the bowl of a freestanding mixer fitted with a dough hook. Make a well in the centre of the flour and add the yeast, sugar (if using) and salt around the outer edges of the bowl. To make the pitta dough, put the flour in the bowl of a freestanding mixer fitted with a dough hook. Make a well in the centre of the flour and add the yeast, sugar (if using) and salt around the outer edges of the bowl. Pour the milk, water and olive oil into the well. Using the dough hook attachment, slowly bring the ingredients together to form a shaggy dough. Knead on a medium speed for 5–6 minutes until the dough becomes elastic, smooth and less sticky – the dough will start to come away from the edge of the bowl at this stage. Pour the milk, water and olive oil into the well. Using the dough hook attachment, slowly bring the ingredients together to form a shaggy dough. Knead on a medium speed for 5–6 minutes until the dough becomes elastic, smooth and less sticky – the dough will start to come away from the edge of the bowl at this stage. Lightly grease a large clean bowl. Transfer the dough to the bowl, cover with a clean tea towel and prove for approximately 1 hour or until the dough has doubled in size. Lightly grease a large clean bowl. Transfer the dough to the bowl, cover with a clean tea towel and prove for approximately 1 hour or until the dough has doubled in size. To make the filling, place the peppers and mozzarella in a large bowl. Add the 'nduja, parsley and a generous pinch of sea salt to the bowl. Stir well to combine all of the ingredients. Set aside. To make the filling, place the peppers and mozzarella in a large bowl. Add the 'nduja, parsley and a generous pinch of sea salt to the bowl. Stir well to combine all of the ingredients. Set aside. Once the dough has risen, use clean hands to knock the air out. Divide the dough into 6 equally-sized balls that are approximately 110–120g/3¾–4¼oz each. Take a ball and flatten to an approximately 10cm/4in circle on a lightly floured surface. Once the dough has risen, use clean hands to knock the air out. Divide the dough into 6 equally-sized balls that are approximately 110–120g/3¾–4¼oz each. Take a ball and flatten to an approximately 10cm/4in circle on a lightly floured surface. Spoon one sixth of the 'nduja mixture into the middle of the dough circle. Gather up the edges of the dough and pinch tightly together to encase the filling. Turn over so the seam is on the bottom and gently roll using the palm of your hands to form a perfectly round dough ball. Spoon one sixth of the 'nduja mixture into the middle of the dough circle. Gather up the edges of the dough and pinch tightly together to encase the filling. Turn over so the seam is on the bottom and gently roll using the palm of your hands to form a perfectly round dough ball. Lightly grease a tray and place the dough ball on the tray. Repeat with the remaining dough balls. Cover with a clean tea towel and prove for a further 45 minutes. Lightly grease a tray and place the dough ball on the tray. Repeat with the remaining dough balls. Cover with a clean tea towel and prove for a further 45 minutes. Once the dough balls have risen, heat the butter and oil in a large frying pan over a medium heat. Using lightly floured hands, very carefully press or roll out each dough ball to a 12–13cm/4½–5in flat circle, ensuring the filling remains encased in the dough. Once the dough balls have risen, heat the butter and oil in a large frying pan over a medium heat. Using lightly floured hands, very carefully press or roll out each dough ball to a 12–13cm/4½–5in flat circle, ensuring the filling remains encased in the dough. In batches, carefully place a pitta in the pan and fry for 2–3 minutes until golden and crisp. Carefully flip and fry for a further 2–3 minutes. Carefully transfer to kitchen paper and fry the remaining pittas. Add extra oil and butter to the pan if required. In batches, carefully place a pitta in the pan and fry for 2–3 minutes until golden and crisp. Carefully flip and fry for a further 2–3 minutes. Carefully transfer to kitchen paper and fry the remaining pittas. Add extra oil and butter to the pan if required. Best served warm with the chilli or garlic mayonnaise for dipping. Best served warm with the chilli or garlic mayonnaise for dipping. Recipe tips This dough can be kneaded by hand but it is a quite a wet dough and therefore can be a bit tricky. Try not to add any additional flour and use wet or oiled hands to help with kneading. You can fill these pittas with a whole host of ingredients. Cheese works great as it melts beautifully when the pittas are fried. Why not try more traditional Greek flavours, such as spinach, feta, dill and pine nuts or grated halloumi and sweet and spicy tomato chutney?"
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} | f7dc8d160891a647fe81e738d81a9c547e82e3f29df96cdfa008affd49fcfc84 | Chicken tikka masala with chapatis and rice recipe
For the chapattis, first combine the flour and salt in a mixing bowl. Add the melted ghee or oil and 120ml/4fl oz of the water. Mix together, adding a little more water if needed, until you have a soft but not sticky dough. Knead in the bowl for a minute or two, then cover and leave to rest for 15 minutes.Divide the dough into eight pieces. On a lightly floured surface, roll each piece into a ball, then use a lightly floured rolling pin to roll each piece out into a circle about 13cm in diameter. Heat a heavy-based frying pan or griddle over a medium heat. When hot, place one of the circles of dough in the pan and cook for 1–2 minutes, or until bubbles appear on the surface and the bread puffs up. Flip the bread over, press down with a spatula so that it cooks evenly, then cook for a further minute or until golden-brown. Remove from the pan and place on a warm plate covered with a tea towel to keep warm while you cook the rest. Brush with a little melted ghee, butter or vegetable oil if you like, or leave plain. Serve warm.To make the marinade, start by toasting the cumin seeds in a dry frying pan for up to a minute or until fragrant, then grind them in a pestle and mortar or spice grinder. Repeat with the coriander seeds and set aside. (You can toast the cumin and coriander for the sauce at this time as well.)Put a teaspoon of the toasted and ground cumin seeds in a bowl with the remaining ingredients for the marinade. Cut the chicken into 3cm/1in chunks and add to the bowl. Mix well, then set aside to marinate for about 30 minutes. Rinse the rice well in a colander, then leave to soak in a bowl of cold water for 30 minutes.Meanwhile, make the sauce. Heat the ghee in a frying pan, add the onion and fry until soft and golden. Add the garlic and ginger and cook for a few minutes.Stir in the spices and cook for 1–2 minutes. Add the tomatoes, tomato purée, ground almonds, salt and 300ml water, then bring to the boil and simmer for 10 minutes. Add any remaining marinade, the sugar, double cream and green chillies to the sauce and simmer gently for 10 minutes until thickened a little. Once the rice has soaked for 30 minutes, heat the oil in a saucepan and fry the spices for 30 seconds until they smell aromatic. Drain the rice, add it to the pan with the salt and stir gently. Add 350ml/12fl oz water and bring to the boil, then cook on a very low heat with the lid on for 10–12 minutes until all the water has been absorbed. Line your grill pan with foil and preheat the grill to high. Take the chicken pieces out of the marinade and brush them with the melted ghee or clarified butter. Cook under the grill (or on a barbecue) for 5–6 minutes on each side until lightly charred in places and cooked through. Add the cooked chicken pieces to the sauce and cook for a few minutes, then stir in the lemon juice and coriander. Serve with the chapatis and pilau rice. For the chapattis, first combine the flour and salt in a mixing bowl. Add the melted ghee or oil and 120ml/4fl oz of the water. Mix together, adding a little more water if needed, until you have a soft but not sticky dough. Knead in the bowl for a minute or two, then cover and leave to rest for 15 minutes. For the chapattis, first combine the flour and salt in a mixing bowl. Add the melted ghee or oil and 120ml/4fl oz of the water. Mix together, adding a little more water if needed, until you have a soft but not sticky dough. Knead in the bowl for a minute or two, then cover and leave to rest for 15 minutes. Divide the dough into eight pieces. On a lightly floured surface, roll each piece into a ball, then use a lightly floured rolling pin to roll each piece out into a circle about 13cm in diameter. Divide the dough into eight pieces. On a lightly floured surface, roll each piece into a ball, then use a lightly floured rolling pin to roll each piece out into a circle about 13cm in diameter. Heat a heavy-based frying pan or griddle over a medium heat. When hot, place one of the circles of dough in the pan and cook for 1–2 minutes, or until bubbles appear on the surface and the bread puffs up. Flip the bread over, press down with a spatula so that it cooks evenly, then cook for a further minute or until golden-brown. Heat a heavy-based frying pan or griddle over a medium heat. When hot, place one of the circles of dough in the pan and cook for 1–2 minutes, or until bubbles appear on the surface and the bread puffs up. Flip the bread over, press down with a spatula so that it cooks evenly, then cook for a further minute or until golden-brown. Remove from the pan and place on a warm plate covered with a tea towel to keep warm while you cook the rest. Brush with a little melted ghee, butter or vegetable oil if you like, or leave plain. Serve warm. Remove from the pan and place on a warm plate covered with a tea towel to keep warm while you cook the rest. Brush with a little melted ghee, butter or vegetable oil if you like, or leave plain. Serve warm. To make the marinade, start by toasting the cumin seeds in a dry frying pan for up to a minute or until fragrant, then grind them in a pestle and mortar or spice grinder. Repeat with the coriander seeds and set aside. (You can toast the cumin and coriander for the sauce at this time as well.) To make the marinade, start by toasting the cumin seeds in a dry frying pan for up to a minute or until fragrant, then grind them in a pestle and mortar or spice grinder. Repeat with the coriander seeds and set aside. (You can toast the cumin and coriander for the sauce at this time as well.) Put a teaspoon of the toasted and ground cumin seeds in a bowl with the remaining ingredients for the marinade. Cut the chicken into 3cm/1in chunks and add to the bowl. Mix well, then set aside to marinate for about 30 minutes. Put a teaspoon of the toasted and ground cumin seeds in a bowl with the remaining ingredients for the marinade. Cut the chicken into 3cm/1in chunks and add to the bowl. Mix well, then set aside to marinate for about 30 minutes. Rinse the rice well in a colander, then leave to soak in a bowl of cold water for 30 minutes. Rinse the rice well in a colander, then leave to soak in a bowl of cold water for 30 minutes. Meanwhile, make the sauce. Heat the ghee in a frying pan, add the onion and fry until soft and golden. Add the garlic and ginger and cook for a few minutes. Meanwhile, make the sauce. Heat the ghee in a frying pan, add the onion and fry until soft and golden. Add the garlic and ginger and cook for a few minutes. Stir in the spices and cook for 1–2 minutes. Add the tomatoes, tomato purée, ground almonds, salt and 300ml water, then bring to the boil and simmer for 10 minutes. Add any remaining marinade, the sugar, double cream and green chillies to the sauce and simmer gently for 10 minutes until thickened a little. Stir in the spices and cook for 1–2 minutes. Add the tomatoes, tomato purée, ground almonds, salt and 300ml water, then bring to the boil and simmer for 10 minutes. Add any remaining marinade, the sugar, double cream and green chillies to the sauce and simmer gently for 10 minutes until thickened a little. Once the rice has soaked for 30 minutes, heat the oil in a saucepan and fry the spices for 30 seconds until they smell aromatic. Once the rice has soaked for 30 minutes, heat the oil in a saucepan and fry the spices for 30 seconds until they smell aromatic. Drain the rice, add it to the pan with the salt and stir gently. Add 350ml/12fl oz water and bring to the boil, then cook on a very low heat with the lid on for 10–12 minutes until all the water has been absorbed. Drain the rice, add it to the pan with the salt and stir gently. Add 350ml/12fl oz water and bring to the boil, then cook on a very low heat with the lid on for 10–12 minutes until all the water has been absorbed. Line your grill pan with foil and preheat the grill to high. Line your grill pan with foil and preheat the grill to high. Take the chicken pieces out of the marinade and brush them with the melted ghee or clarified butter. Cook under the grill (or on a barbecue) for 5–6 minutes on each side until lightly charred in places and cooked through. Take the chicken pieces out of the marinade and brush them with the melted ghee or clarified butter. Cook under the grill (or on a barbecue) for 5–6 minutes on each side until lightly charred in places and cooked through. Add the cooked chicken pieces to the sauce and cook for a few minutes, then stir in the lemon juice and coriander. Serve with the chapatis and pilau rice. Add the cooked chicken pieces to the sauce and cook for a few minutes, then stir in the lemon juice and coriander. Serve with the chapatis and pilau rice. | {
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"title": "Chicken tikka masala with chapatis and rice recipe",
"content": "For the chapattis, first combine the flour and salt in a mixing bowl. Add the melted ghee or oil and 120ml/4fl oz of the water. Mix together, adding a little more water if needed, until you have a soft but not sticky dough. Knead in the bowl for a minute or two, then cover and leave to rest for 15 minutes.Divide the dough into eight pieces. On a lightly floured surface, roll each piece into a ball, then use a lightly floured rolling pin to roll each piece out into a circle about 13cm in diameter. Heat a heavy-based frying pan or griddle over a medium heat. When hot, place one of the circles of dough in the pan and cook for 1–2 minutes, or until bubbles appear on the surface and the bread puffs up. Flip the bread over, press down with a spatula so that it cooks evenly, then cook for a further minute or until golden-brown. Remove from the pan and place on a warm plate covered with a tea towel to keep warm while you cook the rest. Brush with a little melted ghee, butter or vegetable oil if you like, or leave plain. Serve warm.To make the marinade, start by toasting the cumin seeds in a dry frying pan for up to a minute or until fragrant, then grind them in a pestle and mortar or spice grinder. Repeat with the coriander seeds and set aside. (You can toast the cumin and coriander for the sauce at this time as well.)Put a teaspoon of the toasted and ground cumin seeds in a bowl with the remaining ingredients for the marinade. Cut the chicken into 3cm/1in chunks and add to the bowl. Mix well, then set aside to marinate for about 30 minutes. Rinse the rice well in a colander, then leave to soak in a bowl of cold water for 30 minutes.Meanwhile, make the sauce. Heat the ghee in a frying pan, add the onion and fry until soft and golden. Add the garlic and ginger and cook for a few minutes.Stir in the spices and cook for 1–2 minutes. Add the tomatoes, tomato purée, ground almonds, salt and 300ml water, then bring to the boil and simmer for 10 minutes. Add any remaining marinade, the sugar, double cream and green chillies to the sauce and simmer gently for 10 minutes until thickened a little. Once the rice has soaked for 30 minutes, heat the oil in a saucepan and fry the spices for 30 seconds until they smell aromatic. Drain the rice, add it to the pan with the salt and stir gently. Add 350ml/12fl oz water and bring to the boil, then cook on a very low heat with the lid on for 10–12 minutes until all the water has been absorbed. Line your grill pan with foil and preheat the grill to high. Take the chicken pieces out of the marinade and brush them with the melted ghee or clarified butter. Cook under the grill (or on a barbecue) for 5–6 minutes on each side until lightly charred in places and cooked through. Add the cooked chicken pieces to the sauce and cook for a few minutes, then stir in the lemon juice and coriander. Serve with the chapatis and pilau rice. For the chapattis, first combine the flour and salt in a mixing bowl. Add the melted ghee or oil and 120ml/4fl oz of the water. Mix together, adding a little more water if needed, until you have a soft but not sticky dough. Knead in the bowl for a minute or two, then cover and leave to rest for 15 minutes. For the chapattis, first combine the flour and salt in a mixing bowl. Add the melted ghee or oil and 120ml/4fl oz of the water. Mix together, adding a little more water if needed, until you have a soft but not sticky dough. Knead in the bowl for a minute or two, then cover and leave to rest for 15 minutes. Divide the dough into eight pieces. On a lightly floured surface, roll each piece into a ball, then use a lightly floured rolling pin to roll each piece out into a circle about 13cm in diameter. Divide the dough into eight pieces. On a lightly floured surface, roll each piece into a ball, then use a lightly floured rolling pin to roll each piece out into a circle about 13cm in diameter. Heat a heavy-based frying pan or griddle over a medium heat. When hot, place one of the circles of dough in the pan and cook for 1–2 minutes, or until bubbles appear on the surface and the bread puffs up. Flip the bread over, press down with a spatula so that it cooks evenly, then cook for a further minute or until golden-brown. Heat a heavy-based frying pan or griddle over a medium heat. When hot, place one of the circles of dough in the pan and cook for 1–2 minutes, or until bubbles appear on the surface and the bread puffs up. Flip the bread over, press down with a spatula so that it cooks evenly, then cook for a further minute or until golden-brown. Remove from the pan and place on a warm plate covered with a tea towel to keep warm while you cook the rest. Brush with a little melted ghee, butter or vegetable oil if you like, or leave plain. Serve warm. Remove from the pan and place on a warm plate covered with a tea towel to keep warm while you cook the rest. Brush with a little melted ghee, butter or vegetable oil if you like, or leave plain. Serve warm. To make the marinade, start by toasting the cumin seeds in a dry frying pan for up to a minute or until fragrant, then grind them in a pestle and mortar or spice grinder. Repeat with the coriander seeds and set aside. (You can toast the cumin and coriander for the sauce at this time as well.) To make the marinade, start by toasting the cumin seeds in a dry frying pan for up to a minute or until fragrant, then grind them in a pestle and mortar or spice grinder. Repeat with the coriander seeds and set aside. (You can toast the cumin and coriander for the sauce at this time as well.) Put a teaspoon of the toasted and ground cumin seeds in a bowl with the remaining ingredients for the marinade. Cut the chicken into 3cm/1in chunks and add to the bowl. Mix well, then set aside to marinate for about 30 minutes. Put a teaspoon of the toasted and ground cumin seeds in a bowl with the remaining ingredients for the marinade. Cut the chicken into 3cm/1in chunks and add to the bowl. Mix well, then set aside to marinate for about 30 minutes. Rinse the rice well in a colander, then leave to soak in a bowl of cold water for 30 minutes. Rinse the rice well in a colander, then leave to soak in a bowl of cold water for 30 minutes. Meanwhile, make the sauce. Heat the ghee in a frying pan, add the onion and fry until soft and golden. Add the garlic and ginger and cook for a few minutes. Meanwhile, make the sauce. Heat the ghee in a frying pan, add the onion and fry until soft and golden. Add the garlic and ginger and cook for a few minutes. Stir in the spices and cook for 1–2 minutes. Add the tomatoes, tomato purée, ground almonds, salt and 300ml water, then bring to the boil and simmer for 10 minutes. Add any remaining marinade, the sugar, double cream and green chillies to the sauce and simmer gently for 10 minutes until thickened a little. Stir in the spices and cook for 1–2 minutes. Add the tomatoes, tomato purée, ground almonds, salt and 300ml water, then bring to the boil and simmer for 10 minutes. Add any remaining marinade, the sugar, double cream and green chillies to the sauce and simmer gently for 10 minutes until thickened a little. Once the rice has soaked for 30 minutes, heat the oil in a saucepan and fry the spices for 30 seconds until they smell aromatic. Once the rice has soaked for 30 minutes, heat the oil in a saucepan and fry the spices for 30 seconds until they smell aromatic. Drain the rice, add it to the pan with the salt and stir gently. Add 350ml/12fl oz water and bring to the boil, then cook on a very low heat with the lid on for 10–12 minutes until all the water has been absorbed. Drain the rice, add it to the pan with the salt and stir gently. Add 350ml/12fl oz water and bring to the boil, then cook on a very low heat with the lid on for 10–12 minutes until all the water has been absorbed. Line your grill pan with foil and preheat the grill to high. Line your grill pan with foil and preheat the grill to high. Take the chicken pieces out of the marinade and brush them with the melted ghee or clarified butter. Cook under the grill (or on a barbecue) for 5–6 minutes on each side until lightly charred in places and cooked through. Take the chicken pieces out of the marinade and brush them with the melted ghee or clarified butter. Cook under the grill (or on a barbecue) for 5–6 minutes on each side until lightly charred in places and cooked through. Add the cooked chicken pieces to the sauce and cook for a few minutes, then stir in the lemon juice and coriander. Serve with the chapatis and pilau rice. Add the cooked chicken pieces to the sauce and cook for a few minutes, then stir in the lemon juice and coriander. Serve with the chapatis and pilau rice."
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} | b46e0d8841dd1a24e0a8f61493e7ec785800c3ee9a40f341f63c7f2d55fd819c | Paneer and chilli loaf recipe
An average of 4.1 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/paneer_and_chilli_loaf_05193_16x9.jpg This is in no way traditional, but paneer doesn’t always have to be paired with spinach. It works well in other ways and by other ways I mean in this loaf – grated. It adds a saltiness and a texture that are unique and really brings this simple loaf to life. I love to eat this sliced, toasted and buttered with ghee. 500g/1lb 2oz strong white bread flour 2 tsp chilli powder 2 tsp ground cumin 7g/⅓oz fast-action yeast 2 tsp salt 2 tbsp oil, plus extra for greasing 200g/7oz paneer, grated 100g/3½oz crispy fried onions, pre-made or bought 500g/1lb 2oz strong white bread flour 2 tsp chilli powder 2 tsp ground cumin 7g/⅓oz fast-action yeast 2 tsp salt 2 tbsp oil, plus extra for greasing 200g/7oz paneer, grated 100g/3½oz crispy fried onions, pre-made or bought 1 egg yolk ½ tsp ground turmeric 1 tbsp full-fat milk 1 egg yolk ½ tsp ground turmeric 1 tbsp full-fat milk Method To make the loaf, start by adding the flour to a large bowl along with the chilli powder and ground cumin. Mix until combined. Add the yeast, salt and oil and mix thoroughly, making a well in the centre. Pour in 320ml/12fl oz lukewarm water, a little at a time and bring the dough together. Knead the dough until smooth and stretchy (10–15 minutes if kneading by hand). Put the dough in a clean bowl, cover with cling film and leave in a warm place until the dough has doubled in size. Lightly grease the inside of a 900g/2lb loaf tin. Uncover the dough and tip out onto the work surface. Press out the air and flatten the dough, then sprinkle all over with the grated paneer and onions. Knead the paneer and onions into the dough. Shape the dough into a loaf shape and drop into the loaf tin seam-side down. Cover in greased clingfilm and leave in a warm place until it doubles in size again. Meanwhile, preheat the oven to 220C/200C Fan/Gas 7. Once the loaf is risen, remove the cling film. In a small bowl, mix the egg yolk, turmeric and milk together to make the glaze and gently brush over the top of the loaf. Bake for 15 minutes, then reduce the oven temperature to 170C/150C Fan/Gas 3½ and continue to bake for a further 30 minutes. Take the loaf out and tip onto a wire rack to cool completely. To make the loaf, start by adding the flour to a large bowl along with the chilli powder and ground cumin. Mix until combined. Add the yeast, salt and oil and mix thoroughly, making a well in the centre. To make the loaf, start by adding the flour to a large bowl along with the chilli powder and ground cumin. Mix until combined. Add the yeast, salt and oil and mix thoroughly, making a well in the centre. Pour in 320ml/12fl oz lukewarm water, a little at a time and bring the dough together. Knead the dough until smooth and stretchy (10–15 minutes if kneading by hand). Put the dough in a clean bowl, cover with cling film and leave in a warm place until the dough has doubled in size. Pour in 320ml/12fl oz lukewarm water, a little at a time and bring the dough together. Knead the dough until smooth and stretchy (10–15 minutes if kneading by hand). Put the dough in a clean bowl, cover with cling film and leave in a warm place until the dough has doubled in size. Lightly grease the inside of a 900g/2lb loaf tin. Lightly grease the inside of a 900g/2lb loaf tin. Uncover the dough and tip out onto the work surface. Press out the air and flatten the dough, then sprinkle all over with the grated paneer and onions. Knead the paneer and onions into the dough. Uncover the dough and tip out onto the work surface. Press out the air and flatten the dough, then sprinkle all over with the grated paneer and onions. Knead the paneer and onions into the dough. Shape the dough into a loaf shape and drop into the loaf tin seam-side down. Cover in greased clingfilm and leave in a warm place until it doubles in size again. Shape the dough into a loaf shape and drop into the loaf tin seam-side down. Cover in greased clingfilm and leave in a warm place until it doubles in size again. Meanwhile, preheat the oven to 220C/200C Fan/Gas 7. Meanwhile, preheat the oven to 220C/200C Fan/Gas 7. Once the loaf is risen, remove the cling film. In a small bowl, mix the egg yolk, turmeric and milk together to make the glaze and gently brush over the top of the loaf. Once the loaf is risen, remove the cling film. In a small bowl, mix the egg yolk, turmeric and milk together to make the glaze and gently brush over the top of the loaf. Bake for 15 minutes, then reduce the oven temperature to 170C/150C Fan/Gas 3½ and continue to bake for a further 30 minutes. Bake for 15 minutes, then reduce the oven temperature to 170C/150C Fan/Gas 3½ and continue to bake for a further 30 minutes. Take the loaf out and tip onto a wire rack to cool completely. Take the loaf out and tip onto a wire rack to cool completely. | {
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"title": "Paneer and chilli loaf recipe",
"content": "An average of 4.1 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/paneer_and_chilli_loaf_05193_16x9.jpg This is in no way traditional, but paneer doesn’t always have to be paired with spinach. It works well in other ways and by other ways I mean in this loaf – grated. It adds a saltiness and a texture that are unique and really brings this simple loaf to life. I love to eat this sliced, toasted and buttered with ghee. 500g/1lb 2oz strong white bread flour 2 tsp chilli powder 2 tsp ground cumin 7g/⅓oz fast-action yeast 2 tsp salt 2 tbsp oil, plus extra for greasing 200g/7oz paneer, grated 100g/3½oz crispy fried onions, pre-made or bought 500g/1lb 2oz strong white bread flour 2 tsp chilli powder 2 tsp ground cumin 7g/⅓oz fast-action yeast 2 tsp salt 2 tbsp oil, plus extra for greasing 200g/7oz paneer, grated 100g/3½oz crispy fried onions, pre-made or bought 1 egg yolk ½ tsp ground turmeric 1 tbsp full-fat milk 1 egg yolk ½ tsp ground turmeric 1 tbsp full-fat milk Method To make the loaf, start by adding the flour to a large bowl along with the chilli powder and ground cumin. Mix until combined. Add the yeast, salt and oil and mix thoroughly, making a well in the centre. Pour in 320ml/12fl oz lukewarm water, a little at a time and bring the dough together. Knead the dough until smooth and stretchy (10–15 minutes if kneading by hand). Put the dough in a clean bowl, cover with cling film and leave in a warm place until the dough has doubled in size. Lightly grease the inside of a 900g/2lb loaf tin. Uncover the dough and tip out onto the work surface. Press out the air and flatten the dough, then sprinkle all over with the grated paneer and onions. Knead the paneer and onions into the dough. Shape the dough into a loaf shape and drop into the loaf tin seam-side down. Cover in greased clingfilm and leave in a warm place until it doubles in size again. Meanwhile, preheat the oven to 220C/200C Fan/Gas 7. Once the loaf is risen, remove the cling film. In a small bowl, mix the egg yolk, turmeric and milk together to make the glaze and gently brush over the top of the loaf. Bake for 15 minutes, then reduce the oven temperature to 170C/150C Fan/Gas 3½ and continue to bake for a further 30 minutes. Take the loaf out and tip onto a wire rack to cool completely. To make the loaf, start by adding the flour to a large bowl along with the chilli powder and ground cumin. Mix until combined. Add the yeast, salt and oil and mix thoroughly, making a well in the centre. To make the loaf, start by adding the flour to a large bowl along with the chilli powder and ground cumin. Mix until combined. Add the yeast, salt and oil and mix thoroughly, making a well in the centre. Pour in 320ml/12fl oz lukewarm water, a little at a time and bring the dough together. Knead the dough until smooth and stretchy (10–15 minutes if kneading by hand). Put the dough in a clean bowl, cover with cling film and leave in a warm place until the dough has doubled in size. Pour in 320ml/12fl oz lukewarm water, a little at a time and bring the dough together. Knead the dough until smooth and stretchy (10–15 minutes if kneading by hand). Put the dough in a clean bowl, cover with cling film and leave in a warm place until the dough has doubled in size. Lightly grease the inside of a 900g/2lb loaf tin. Lightly grease the inside of a 900g/2lb loaf tin. Uncover the dough and tip out onto the work surface. Press out the air and flatten the dough, then sprinkle all over with the grated paneer and onions. Knead the paneer and onions into the dough. Uncover the dough and tip out onto the work surface. Press out the air and flatten the dough, then sprinkle all over with the grated paneer and onions. Knead the paneer and onions into the dough. Shape the dough into a loaf shape and drop into the loaf tin seam-side down. Cover in greased clingfilm and leave in a warm place until it doubles in size again. Shape the dough into a loaf shape and drop into the loaf tin seam-side down. Cover in greased clingfilm and leave in a warm place until it doubles in size again. Meanwhile, preheat the oven to 220C/200C Fan/Gas 7. Meanwhile, preheat the oven to 220C/200C Fan/Gas 7. Once the loaf is risen, remove the cling film. In a small bowl, mix the egg yolk, turmeric and milk together to make the glaze and gently brush over the top of the loaf. Once the loaf is risen, remove the cling film. In a small bowl, mix the egg yolk, turmeric and milk together to make the glaze and gently brush over the top of the loaf. Bake for 15 minutes, then reduce the oven temperature to 170C/150C Fan/Gas 3½ and continue to bake for a further 30 minutes. Bake for 15 minutes, then reduce the oven temperature to 170C/150C Fan/Gas 3½ and continue to bake for a further 30 minutes. Take the loaf out and tip onto a wire rack to cool completely. Take the loaf out and tip onto a wire rack to cool completely."
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} | f9e256889f3ad8757f5a78e18b35c0a60f895bc3ff972caf7d217d2782355e25 | Gulab jamun-inspired monkey bread recipe
An average of 4.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gulab_jamun-inspired_95650_16x9.jpg Gulab jamun are a mainstay of Indian celebrations but making them involves deep-frying, which takes time and can be messy. This sticky, sweet cardamom and rose-scented pull-apart bread brings together the fun of American-style monkey bread and the flavours of Indian gulab jamun, but no deep-frying is needed. For this recipe, you will need a 27cm/10¾in non-stick bundt tin. 520g/1lb 3oz strong white bread flour40g/1½oz caster sugar2 tbsp full-fat milk powder14g/½oz fast-action dried yeast12 cardamom pods, seeds ground to a fine powder½ tsp fine salt330ml/11fl oz full-fat milk, warmed2 tbsp unsalted butter, softenedspray neutral oil, for greasing 520g/1lb 3oz strong white bread flour 40g/1½oz caster sugar 2 tbsp full-fat milk powder 14g/½oz fast-action dried yeast 12 cardamom pods, seeds ground to a fine powder ½ tsp fine salt 330ml/11fl oz full-fat milk, warmed 2 tbsp unsalted butter, softened spray neutral oil, for greasing 200g/7oz soft light brown sugar100g/3½oz unsalted butter, melted, plus extra for greasing1 tsp rosewater2 tsp pistachio nibs, to decorate2 tsp dried edible rose petals, to decorate 200g/7oz soft light brown sugar 100g/3½oz unsalted butter, melted, plus extra for greasing 1 tsp rosewater 2 tsp pistachio nibs, to decorate 2 tsp dried edible rose petals, to decorate Method To make the bread, stir together the flour, caster sugar, milk powder, yeast, ground cardamom seeds and salt in the bowl of a freestanding mixer fitted with a dough hook attachment.Add the milk and turn the mixer down to low. Once the dough comes together, increase the speed to medium and mix for 4–5 minutes. Switch the mixer off and add the butter. Continue to knead at a medium speed for a further 3–4 minutes, or until the dough is soft and smooth. Spray the oil into a large bowl, add the dough and cover with cling film or a damp tea towel. Leave to rise in a warm place for about 1 hour, or until doubled in size.For the toppings, place the brown sugar in a bowl and set aside. Stir together the butter and rosewater in a separate bowl. Grease a 27cm/10¾in non-stick bundt tin.Knock the bread dough back. Divide the dough into small pieces about the size of table-tennis balls (around 20g/¾oz each). To shape the dough balls, fold the edges of the dough in on themselves and pinch together to secure in place (you are trying to create a smooth tight surface when the dough balls are turned over, watch the technique video if you are unfamiliar with shaping bread). Dip each dough ball into the butter mixture and then immediately toss in the brown sugar to coat. Place the coated dough balls in the bundt tin. Loosely cover the tin with cling film and leave to rise in a warm place for 30 minutes.Preheat the oven to 200C/180C Fan/Gas 6.Remove the cling film from the bundt tin and bake in the centre of the oven for 35–40 minutes. The bread should be golden-brown all over and sound hollow when tapped.Leave to cool in the tin for about 5 minutes. Do not leave any longer as it may stick to the tin.Place a large plate on top of the tin and (wearing oven gloves) turn the bread upside down onto the plate. Be careful as some butter may escape and drip. Lift the tin off.Decorate the monkey bread with the pistachios and rose petals. Leave to cool for 30 minutes before serving. To make the bread, stir together the flour, caster sugar, milk powder, yeast, ground cardamom seeds and salt in the bowl of a freestanding mixer fitted with a dough hook attachment. To make the bread, stir together the flour, caster sugar, milk powder, yeast, ground cardamom seeds and salt in the bowl of a freestanding mixer fitted with a dough hook attachment. Add the milk and turn the mixer down to low. Once the dough comes together, increase the speed to medium and mix for 4–5 minutes. Switch the mixer off and add the butter. Continue to knead at a medium speed for a further 3–4 minutes, or until the dough is soft and smooth. Add the milk and turn the mixer down to low. Once the dough comes together, increase the speed to medium and mix for 4–5 minutes. Switch the mixer off and add the butter. Continue to knead at a medium speed for a further 3–4 minutes, or until the dough is soft and smooth. Spray the oil into a large bowl, add the dough and cover with cling film or a damp tea towel. Leave to rise in a warm place for about 1 hour, or until doubled in size. Spray the oil into a large bowl, add the dough and cover with cling film or a damp tea towel. Leave to rise in a warm place for about 1 hour, or until doubled in size. For the toppings, place the brown sugar in a bowl and set aside. Stir together the butter and rosewater in a separate bowl. Grease a 27cm/10¾in non-stick bundt tin. For the toppings, place the brown sugar in a bowl and set aside. Stir together the butter and rosewater in a separate bowl. Grease a 27cm/10¾in non-stick bundt tin. Knock the bread dough back. Divide the dough into small pieces about the size of table-tennis balls (around 20g/¾oz each). To shape the dough balls, fold the edges of the dough in on themselves and pinch together to secure in place (you are trying to create a smooth tight surface when the dough balls are turned over, watch the technique video if you are unfamiliar with shaping bread). Knock the bread dough back. Divide the dough into small pieces about the size of table-tennis balls (around 20g/¾oz each). To shape the dough balls, fold the edges of the dough in on themselves and pinch together to secure in place (you are trying to create a smooth tight surface when the dough balls are turned over, watch the technique video if you are unfamiliar with shaping bread). Dip each dough ball into the butter mixture and then immediately toss in the brown sugar to coat. Place the coated dough balls in the bundt tin. Dip each dough ball into the butter mixture and then immediately toss in the brown sugar to coat. Place the coated dough balls in the bundt tin. Loosely cover the tin with cling film and leave to rise in a warm place for 30 minutes. Loosely cover the tin with cling film and leave to rise in a warm place for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Remove the cling film from the bundt tin and bake in the centre of the oven for 35–40 minutes. The bread should be golden-brown all over and sound hollow when tapped. Remove the cling film from the bundt tin and bake in the centre of the oven for 35–40 minutes. The bread should be golden-brown all over and sound hollow when tapped. Leave to cool in the tin for about 5 minutes. Do not leave any longer as it may stick to the tin. Leave to cool in the tin for about 5 minutes. Do not leave any longer as it may stick to the tin. Place a large plate on top of the tin and (wearing oven gloves) turn the bread upside down onto the plate. Be careful as some butter may escape and drip. Lift the tin off. Place a large plate on top of the tin and (wearing oven gloves) turn the bread upside down onto the plate. Be careful as some butter may escape and drip. Lift the tin off. Decorate the monkey bread with the pistachios and rose petals. Leave to cool for 30 minutes before serving. Decorate the monkey bread with the pistachios and rose petals. Leave to cool for 30 minutes before serving. Recipe tips This monkey bread will keep well at room temperature for 24 hours if it is kept covered. After this, place any leftover monkey bread inside an airtight container and chill in the fridge for up to 3 days. To reheat, place pieces of monkey bread on a plate and microwave on HIGH for 10 seconds. | {
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"title": "Gulab jamun-inspired monkey bread recipe",
"content": "An average of 4.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gulab_jamun-inspired_95650_16x9.jpg Gulab jamun are a mainstay of Indian celebrations but making them involves deep-frying, which takes time and can be messy. This sticky, sweet cardamom and rose-scented pull-apart bread brings together the fun of American-style monkey bread and the flavours of Indian gulab jamun, but no deep-frying is needed. For this recipe, you will need a 27cm/10¾in non-stick bundt tin. 520g/1lb 3oz strong white bread flour40g/1½oz caster sugar2 tbsp full-fat milk powder14g/½oz fast-action dried yeast12 cardamom pods, seeds ground to a fine powder½ tsp fine salt330ml/11fl oz full-fat milk, warmed2 tbsp unsalted butter, softenedspray neutral oil, for greasing 520g/1lb 3oz strong white bread flour 40g/1½oz caster sugar 2 tbsp full-fat milk powder 14g/½oz fast-action dried yeast 12 cardamom pods, seeds ground to a fine powder ½ tsp fine salt 330ml/11fl oz full-fat milk, warmed 2 tbsp unsalted butter, softened spray neutral oil, for greasing 200g/7oz soft light brown sugar100g/3½oz unsalted butter, melted, plus extra for greasing1 tsp rosewater2 tsp pistachio nibs, to decorate2 tsp dried edible rose petals, to decorate 200g/7oz soft light brown sugar 100g/3½oz unsalted butter, melted, plus extra for greasing 1 tsp rosewater 2 tsp pistachio nibs, to decorate 2 tsp dried edible rose petals, to decorate Method To make the bread, stir together the flour, caster sugar, milk powder, yeast, ground cardamom seeds and salt in the bowl of a freestanding mixer fitted with a dough hook attachment.Add the milk and turn the mixer down to low. Once the dough comes together, increase the speed to medium and mix for 4–5 minutes. Switch the mixer off and add the butter. Continue to knead at a medium speed for a further 3–4 minutes, or until the dough is soft and smooth. Spray the oil into a large bowl, add the dough and cover with cling film or a damp tea towel. Leave to rise in a warm place for about 1 hour, or until doubled in size.For the toppings, place the brown sugar in a bowl and set aside. Stir together the butter and rosewater in a separate bowl. Grease a 27cm/10¾in non-stick bundt tin.Knock the bread dough back. Divide the dough into small pieces about the size of table-tennis balls (around 20g/¾oz each). To shape the dough balls, fold the edges of the dough in on themselves and pinch together to secure in place (you are trying to create a smooth tight surface when the dough balls are turned over, watch the technique video if you are unfamiliar with shaping bread). Dip each dough ball into the butter mixture and then immediately toss in the brown sugar to coat. Place the coated dough balls in the bundt tin. Loosely cover the tin with cling film and leave to rise in a warm place for 30 minutes.Preheat the oven to 200C/180C Fan/Gas 6.Remove the cling film from the bundt tin and bake in the centre of the oven for 35–40 minutes. The bread should be golden-brown all over and sound hollow when tapped.Leave to cool in the tin for about 5 minutes. Do not leave any longer as it may stick to the tin.Place a large plate on top of the tin and (wearing oven gloves) turn the bread upside down onto the plate. Be careful as some butter may escape and drip. Lift the tin off.Decorate the monkey bread with the pistachios and rose petals. Leave to cool for 30 minutes before serving. To make the bread, stir together the flour, caster sugar, milk powder, yeast, ground cardamom seeds and salt in the bowl of a freestanding mixer fitted with a dough hook attachment. To make the bread, stir together the flour, caster sugar, milk powder, yeast, ground cardamom seeds and salt in the bowl of a freestanding mixer fitted with a dough hook attachment. Add the milk and turn the mixer down to low. Once the dough comes together, increase the speed to medium and mix for 4–5 minutes. Switch the mixer off and add the butter. Continue to knead at a medium speed for a further 3–4 minutes, or until the dough is soft and smooth. Add the milk and turn the mixer down to low. Once the dough comes together, increase the speed to medium and mix for 4–5 minutes. Switch the mixer off and add the butter. Continue to knead at a medium speed for a further 3–4 minutes, or until the dough is soft and smooth. Spray the oil into a large bowl, add the dough and cover with cling film or a damp tea towel. Leave to rise in a warm place for about 1 hour, or until doubled in size. Spray the oil into a large bowl, add the dough and cover with cling film or a damp tea towel. Leave to rise in a warm place for about 1 hour, or until doubled in size. For the toppings, place the brown sugar in a bowl and set aside. Stir together the butter and rosewater in a separate bowl. Grease a 27cm/10¾in non-stick bundt tin. For the toppings, place the brown sugar in a bowl and set aside. Stir together the butter and rosewater in a separate bowl. Grease a 27cm/10¾in non-stick bundt tin. Knock the bread dough back. Divide the dough into small pieces about the size of table-tennis balls (around 20g/¾oz each). To shape the dough balls, fold the edges of the dough in on themselves and pinch together to secure in place (you are trying to create a smooth tight surface when the dough balls are turned over, watch the technique video if you are unfamiliar with shaping bread). Knock the bread dough back. Divide the dough into small pieces about the size of table-tennis balls (around 20g/¾oz each). To shape the dough balls, fold the edges of the dough in on themselves and pinch together to secure in place (you are trying to create a smooth tight surface when the dough balls are turned over, watch the technique video if you are unfamiliar with shaping bread). Dip each dough ball into the butter mixture and then immediately toss in the brown sugar to coat. Place the coated dough balls in the bundt tin. Dip each dough ball into the butter mixture and then immediately toss in the brown sugar to coat. Place the coated dough balls in the bundt tin. Loosely cover the tin with cling film and leave to rise in a warm place for 30 minutes. Loosely cover the tin with cling film and leave to rise in a warm place for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Remove the cling film from the bundt tin and bake in the centre of the oven for 35–40 minutes. The bread should be golden-brown all over and sound hollow when tapped. Remove the cling film from the bundt tin and bake in the centre of the oven for 35–40 minutes. The bread should be golden-brown all over and sound hollow when tapped. Leave to cool in the tin for about 5 minutes. Do not leave any longer as it may stick to the tin. Leave to cool in the tin for about 5 minutes. Do not leave any longer as it may stick to the tin. Place a large plate on top of the tin and (wearing oven gloves) turn the bread upside down onto the plate. Be careful as some butter may escape and drip. Lift the tin off. Place a large plate on top of the tin and (wearing oven gloves) turn the bread upside down onto the plate. Be careful as some butter may escape and drip. Lift the tin off. Decorate the monkey bread with the pistachios and rose petals. Leave to cool for 30 minutes before serving. Decorate the monkey bread with the pistachios and rose petals. Leave to cool for 30 minutes before serving. Recipe tips This monkey bread will keep well at room temperature for 24 hours if it is kept covered. After this, place any leftover monkey bread inside an airtight container and chill in the fridge for up to 3 days. To reheat, place pieces of monkey bread on a plate and microwave on HIGH for 10 seconds."
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} | 7c999c5e16294d691512aa0f928e34ccf5cf2493eb2900d9859678e8a55dbfd5 | Quick and easy pizzas recipe
If making with children, always supervise small children when using the oven, hob and sharp knives. Tips for older children Remember to wash your hands before you start cooking and after handling raw meat. When opening tins of food, be careful as the edges of the lid and top of the tin will be sharp. Ask an adult to help if you aren't confident. You will need to use a sharp knife to cut the vegetables: if you're not confident using kitchen knives ask an adult to help as knives can be dangerous. It is helpful if the adult chops the vegetables alongside you so you can see how it is done. Consider asking an adult to help when using the hob and oven. Make sure you use thick oven gloves to avoid burning yourself when working with hot ovens. Remember that the shelves will be incredibly hot as well as the baking tray, so keep your arms well away. If you decide to grate the garlic, use a fine grater. Hold the grater steady with one hand and use your other hand to hold the garlic – keeping your fingers well away from the blades (so you don't grate your knuckles). | {
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"title": "Quick and easy pizzas recipe",
"content": "If making with children, always supervise small children when using the oven, hob and sharp knives. Tips for older children Remember to wash your hands before you start cooking and after handling raw meat. When opening tins of food, be careful as the edges of the lid and top of the tin will be sharp. Ask an adult to help if you aren't confident. You will need to use a sharp knife to cut the vegetables: if you're not confident using kitchen knives ask an adult to help as knives can be dangerous. It is helpful if the adult chops the vegetables alongside you so you can see how it is done. Consider asking an adult to help when using the hob and oven. Make sure you use thick oven gloves to avoid burning yourself when working with hot ovens. Remember that the shelves will be incredibly hot as well as the baking tray, so keep your arms well away. If you decide to grate the garlic, use a fine grater. Hold the grater steady with one hand and use your other hand to hold the garlic – keeping your fingers well away from the blades (so you don't grate your knuckles)."
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} | d2319685f9ee7ff960f4f098ff71102f483895d9449929f66e6cac10cbf1efc7 | Chocolate orange brownies recipe
An average of 4.4 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/orange_brownies_82114_16x9.jpg Use chocolate flavoured with orange, freshly grated zest and a dollop of marmalade for an intense chocolate orange brownie. Equipment and preparation: You will need a 30 x 20 x 4cm/12 x 8 x 1½in baking tin. 200g/7oz dark chocolate with orange, roughly chopped100g/3½oz dark chocolate, roughly chopped225g/8oz unsalted butter, diced, plus extra for greasing25g/1oz cocoa powder1 tbsp fine-shred orange marmalade4 medium free-range eggs200g/7oz soft light brown sugar175g/6oz golden caster sugar1 orange, zest finely grated150g/5½oz plain flour½ tsp baking powderpinch of salt250g/9oz dark chocolate chips 200g/7oz dark chocolate with orange, roughly chopped 100g/3½oz dark chocolate, roughly chopped 225g/8oz unsalted butter, diced, plus extra for greasing 25g/1oz cocoa powder 1 tbsp fine-shred orange marmalade 4 medium free-range eggs 200g/7oz soft light brown sugar 175g/6oz golden caster sugar 1 orange, zest finely grated 150g/5½oz plain flour ½ tsp baking powder pinch of salt 250g/9oz dark chocolate chips Method Preheat the oven to 170C/150C Fan/Gas 3. Grease and line the base and sides of a 30 x 20 x 4cm/12 x 8 x 1½in baking tin with a large sheet of baking paper.Combine the dark chocolate, orange-flavoured dark chocolate, diced butter and cocoa powder in a medium heat-proof bowl, and set the bowl over a pan of simmering water, stirring from time to time. When the mixture has melted, add the orange marmalade and mix everything together. Remove from the heat and leave to cool for 3–4 minutes.Combine the eggs and both sugars in the bowl of a stand mixer fitted with a whisk attachment, and whisk on medium speed for about 3 minutes until well-aerated and pale. Add the melted chocolate mixture and orange zest, and whisk again until just combined.Sift the flour, baking powder and a pinch of salt into the bowl and fold in using a rubber spatula until almost smooth. Add the chocolate chips and continue folding in until thoroughly combined.Spoon the mixture into the prepared tin, spread level and bake on the middle shelf of the preheated oven for 30–35 minutes, or until the top is lightly risen and starting to crack.Remove from the oven and leave to cool completely before cutting into squares. Preheat the oven to 170C/150C Fan/Gas 3. Grease and line the base and sides of a 30 x 20 x 4cm/12 x 8 x 1½in baking tin with a large sheet of baking paper. Preheat the oven to 170C/150C Fan/Gas 3. Grease and line the base and sides of a 30 x 20 x 4cm/12 x 8 x 1½in baking tin with a large sheet of baking paper. Combine the dark chocolate, orange-flavoured dark chocolate, diced butter and cocoa powder in a medium heat-proof bowl, and set the bowl over a pan of simmering water, stirring from time to time. Combine the dark chocolate, orange-flavoured dark chocolate, diced butter and cocoa powder in a medium heat-proof bowl, and set the bowl over a pan of simmering water, stirring from time to time. When the mixture has melted, add the orange marmalade and mix everything together. Remove from the heat and leave to cool for 3–4 minutes. When the mixture has melted, add the orange marmalade and mix everything together. Remove from the heat and leave to cool for 3–4 minutes. Combine the eggs and both sugars in the bowl of a stand mixer fitted with a whisk attachment, and whisk on medium speed for about 3 minutes until well-aerated and pale. Combine the eggs and both sugars in the bowl of a stand mixer fitted with a whisk attachment, and whisk on medium speed for about 3 minutes until well-aerated and pale. Add the melted chocolate mixture and orange zest, and whisk again until just combined. Add the melted chocolate mixture and orange zest, and whisk again until just combined. Sift the flour, baking powder and a pinch of salt into the bowl and fold in using a rubber spatula until almost smooth. Add the chocolate chips and continue folding in until thoroughly combined. Sift the flour, baking powder and a pinch of salt into the bowl and fold in using a rubber spatula until almost smooth. Add the chocolate chips and continue folding in until thoroughly combined. Spoon the mixture into the prepared tin, spread level and bake on the middle shelf of the preheated oven for 30–35 minutes, or until the top is lightly risen and starting to crack. Spoon the mixture into the prepared tin, spread level and bake on the middle shelf of the preheated oven for 30–35 minutes, or until the top is lightly risen and starting to crack. Remove from the oven and leave to cool completely before cutting into squares. Remove from the oven and leave to cool completely before cutting into squares. | {
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"title": "Chocolate orange brownies recipe",
"content": "An average of 4.4 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/orange_brownies_82114_16x9.jpg Use chocolate flavoured with orange, freshly grated zest and a dollop of marmalade for an intense chocolate orange brownie. Equipment and preparation: You will need a 30 x 20 x 4cm/12 x 8 x 1½in baking tin. 200g/7oz dark chocolate with orange, roughly chopped100g/3½oz dark chocolate, roughly chopped225g/8oz unsalted butter, diced, plus extra for greasing25g/1oz cocoa powder1 tbsp fine-shred orange marmalade4 medium free-range eggs200g/7oz soft light brown sugar175g/6oz golden caster sugar1 orange, zest finely grated150g/5½oz plain flour½ tsp baking powderpinch of salt250g/9oz dark chocolate chips 200g/7oz dark chocolate with orange, roughly chopped 100g/3½oz dark chocolate, roughly chopped 225g/8oz unsalted butter, diced, plus extra for greasing 25g/1oz cocoa powder 1 tbsp fine-shred orange marmalade 4 medium free-range eggs 200g/7oz soft light brown sugar 175g/6oz golden caster sugar 1 orange, zest finely grated 150g/5½oz plain flour ½ tsp baking powder pinch of salt 250g/9oz dark chocolate chips Method Preheat the oven to 170C/150C Fan/Gas 3. Grease and line the base and sides of a 30 x 20 x 4cm/12 x 8 x 1½in baking tin with a large sheet of baking paper.Combine the dark chocolate, orange-flavoured dark chocolate, diced butter and cocoa powder in a medium heat-proof bowl, and set the bowl over a pan of simmering water, stirring from time to time. When the mixture has melted, add the orange marmalade and mix everything together. Remove from the heat and leave to cool for 3–4 minutes.Combine the eggs and both sugars in the bowl of a stand mixer fitted with a whisk attachment, and whisk on medium speed for about 3 minutes until well-aerated and pale. Add the melted chocolate mixture and orange zest, and whisk again until just combined.Sift the flour, baking powder and a pinch of salt into the bowl and fold in using a rubber spatula until almost smooth. Add the chocolate chips and continue folding in until thoroughly combined.Spoon the mixture into the prepared tin, spread level and bake on the middle shelf of the preheated oven for 30–35 minutes, or until the top is lightly risen and starting to crack.Remove from the oven and leave to cool completely before cutting into squares. Preheat the oven to 170C/150C Fan/Gas 3. Grease and line the base and sides of a 30 x 20 x 4cm/12 x 8 x 1½in baking tin with a large sheet of baking paper. Preheat the oven to 170C/150C Fan/Gas 3. Grease and line the base and sides of a 30 x 20 x 4cm/12 x 8 x 1½in baking tin with a large sheet of baking paper. Combine the dark chocolate, orange-flavoured dark chocolate, diced butter and cocoa powder in a medium heat-proof bowl, and set the bowl over a pan of simmering water, stirring from time to time. Combine the dark chocolate, orange-flavoured dark chocolate, diced butter and cocoa powder in a medium heat-proof bowl, and set the bowl over a pan of simmering water, stirring from time to time. When the mixture has melted, add the orange marmalade and mix everything together. Remove from the heat and leave to cool for 3–4 minutes. When the mixture has melted, add the orange marmalade and mix everything together. Remove from the heat and leave to cool for 3–4 minutes. Combine the eggs and both sugars in the bowl of a stand mixer fitted with a whisk attachment, and whisk on medium speed for about 3 minutes until well-aerated and pale. Combine the eggs and both sugars in the bowl of a stand mixer fitted with a whisk attachment, and whisk on medium speed for about 3 minutes until well-aerated and pale. Add the melted chocolate mixture and orange zest, and whisk again until just combined. Add the melted chocolate mixture and orange zest, and whisk again until just combined. Sift the flour, baking powder and a pinch of salt into the bowl and fold in using a rubber spatula until almost smooth. Add the chocolate chips and continue folding in until thoroughly combined. Sift the flour, baking powder and a pinch of salt into the bowl and fold in using a rubber spatula until almost smooth. Add the chocolate chips and continue folding in until thoroughly combined. Spoon the mixture into the prepared tin, spread level and bake on the middle shelf of the preheated oven for 30–35 minutes, or until the top is lightly risen and starting to crack. Spoon the mixture into the prepared tin, spread level and bake on the middle shelf of the preheated oven for 30–35 minutes, or until the top is lightly risen and starting to crack. Remove from the oven and leave to cool completely before cutting into squares. Remove from the oven and leave to cool completely before cutting into squares."
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} | d155226aaa7d6c953c29b68ce163a768f93b30424a5d76141c6e7bdf311c4375 | Cardamom milk traybake recipe
An average of 4.3 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cardamom_milk_traybake_50714_16x9.jpg This is my boy’s absolute favourite cake – he would have it every day if I made it every day. It’s a light sponge, doused in sweet fragrant milk, chilled, and then topped with simple whipped cream. 8 medium eggs250g/9oz caster sugar250g/9oz plain flour1 lemon, zest only1 tsp vanilla extract1 tsp almond extract oil, for greasing 8 medium eggs 250g/9oz caster sugar 250g/9oz plain flour 1 lemon, zest only 1 tsp vanilla extract 1 tsp almond extract oil, for greasing 397g tin condensed milk4 cardamom pods100ml/3½oz full-fat milk 397g tin condensed milk 4 cardamom pods 100ml/3½oz full-fat milk 600ml/20fl oz double cream1 tbsp icing sugarchopped pistachios (optional, see Recipe Tips) 600ml/20fl oz double cream 1 tbsp icing sugar chopped pistachios (optional, see Recipe Tips) Method Preheat the oven to 170C/150C Fan/Gas 3½. Line and grease the base and sides of a 23x33cm/9x13in brownie tin.Put the eggs in a mixing bowl with the caster sugar. Whisk on a high speed using a hand-held mixer until the mixture triples in size, is light in colour and very fluffy. When the whisks are removed, the trail of the mixture should just sit on top. This can take up to 10 minutes.Sprinkle in the flour and fold through using a metal spoon. Add the lemon zest, vanilla and almond extracts and keep folding until you have no pockets of flour. Pour the mixture into the tin, carefully level off and bake for 35 minutes.Take out of the oven and leave to cool in the tin.To make the sweet milk, pour the tin of condensed milk into a jug. Crush the cardamom pods, remove the husks and crush the little black seeds to a fine powder in a pestle and mortar. Add to the condensed milk along with the milk and mix well.Pour the milk mixture all over the still-warm cake and allow to soak through, then pop into the fridge to chill completely. Whip up the cream with the icing sugar until you have soft peaks. Take the cake out of the tin and layer on the cream (see the recipe tips for decoration ideas). Cut into squares and serve. Preheat the oven to 170C/150C Fan/Gas 3½. Line and grease the base and sides of a 23x33cm/9x13in brownie tin. Preheat the oven to 170C/150C Fan/Gas 3½. Line and grease the base and sides of a 23x33cm/9x13in brownie tin. Put the eggs in a mixing bowl with the caster sugar. Whisk on a high speed using a hand-held mixer until the mixture triples in size, is light in colour and very fluffy. When the whisks are removed, the trail of the mixture should just sit on top. This can take up to 10 minutes. Put the eggs in a mixing bowl with the caster sugar. Whisk on a high speed using a hand-held mixer until the mixture triples in size, is light in colour and very fluffy. When the whisks are removed, the trail of the mixture should just sit on top. This can take up to 10 minutes. Sprinkle in the flour and fold through using a metal spoon. Add the lemon zest, vanilla and almond extracts and keep folding until you have no pockets of flour. Pour the mixture into the tin, carefully level off and bake for 35 minutes. Sprinkle in the flour and fold through using a metal spoon. Add the lemon zest, vanilla and almond extracts and keep folding until you have no pockets of flour. Pour the mixture into the tin, carefully level off and bake for 35 minutes. Take out of the oven and leave to cool in the tin. Take out of the oven and leave to cool in the tin. To make the sweet milk, pour the tin of condensed milk into a jug. Crush the cardamom pods, remove the husks and crush the little black seeds to a fine powder in a pestle and mortar. Add to the condensed milk along with the milk and mix well. To make the sweet milk, pour the tin of condensed milk into a jug. Crush the cardamom pods, remove the husks and crush the little black seeds to a fine powder in a pestle and mortar. Add to the condensed milk along with the milk and mix well. Pour the milk mixture all over the still-warm cake and allow to soak through, then pop into the fridge to chill completely. Whip up the cream with the icing sugar until you have soft peaks. Take the cake out of the tin and layer on the cream (see the recipe tips for decoration ideas). Cut into squares and serve. Pour the milk mixture all over the still-warm cake and allow to soak through, then pop into the fridge to chill completely. Whip up the cream with the icing sugar until you have soft peaks. Take the cake out of the tin and layer on the cream (see the recipe tips for decoration ideas). Cut into squares and serve. Recipe tips It's perfect as it is, but if you'd like to make your traybake extra special you can sprinkle with almonds, desiccated coconut, rose petals blended with freeze dried raspberries, granulated sugar or chopped pistachios. | {
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"title": "Cardamom milk traybake recipe",
"content": "An average of 4.3 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cardamom_milk_traybake_50714_16x9.jpg This is my boy’s absolute favourite cake – he would have it every day if I made it every day. It’s a light sponge, doused in sweet fragrant milk, chilled, and then topped with simple whipped cream. 8 medium eggs250g/9oz caster sugar250g/9oz plain flour1 lemon, zest only1 tsp vanilla extract1 tsp almond extract oil, for greasing 8 medium eggs 250g/9oz caster sugar 250g/9oz plain flour 1 lemon, zest only 1 tsp vanilla extract 1 tsp almond extract oil, for greasing 397g tin condensed milk4 cardamom pods100ml/3½oz full-fat milk 397g tin condensed milk 4 cardamom pods 100ml/3½oz full-fat milk 600ml/20fl oz double cream1 tbsp icing sugarchopped pistachios (optional, see Recipe Tips) 600ml/20fl oz double cream 1 tbsp icing sugar chopped pistachios (optional, see Recipe Tips) Method Preheat the oven to 170C/150C Fan/Gas 3½. Line and grease the base and sides of a 23x33cm/9x13in brownie tin.Put the eggs in a mixing bowl with the caster sugar. Whisk on a high speed using a hand-held mixer until the mixture triples in size, is light in colour and very fluffy. When the whisks are removed, the trail of the mixture should just sit on top. This can take up to 10 minutes.Sprinkle in the flour and fold through using a metal spoon. Add the lemon zest, vanilla and almond extracts and keep folding until you have no pockets of flour. Pour the mixture into the tin, carefully level off and bake for 35 minutes.Take out of the oven and leave to cool in the tin.To make the sweet milk, pour the tin of condensed milk into a jug. Crush the cardamom pods, remove the husks and crush the little black seeds to a fine powder in a pestle and mortar. Add to the condensed milk along with the milk and mix well.Pour the milk mixture all over the still-warm cake and allow to soak through, then pop into the fridge to chill completely. Whip up the cream with the icing sugar until you have soft peaks. Take the cake out of the tin and layer on the cream (see the recipe tips for decoration ideas). Cut into squares and serve. Preheat the oven to 170C/150C Fan/Gas 3½. Line and grease the base and sides of a 23x33cm/9x13in brownie tin. Preheat the oven to 170C/150C Fan/Gas 3½. Line and grease the base and sides of a 23x33cm/9x13in brownie tin. Put the eggs in a mixing bowl with the caster sugar. Whisk on a high speed using a hand-held mixer until the mixture triples in size, is light in colour and very fluffy. When the whisks are removed, the trail of the mixture should just sit on top. This can take up to 10 minutes. Put the eggs in a mixing bowl with the caster sugar. Whisk on a high speed using a hand-held mixer until the mixture triples in size, is light in colour and very fluffy. When the whisks are removed, the trail of the mixture should just sit on top. This can take up to 10 minutes. Sprinkle in the flour and fold through using a metal spoon. Add the lemon zest, vanilla and almond extracts and keep folding until you have no pockets of flour. Pour the mixture into the tin, carefully level off and bake for 35 minutes. Sprinkle in the flour and fold through using a metal spoon. Add the lemon zest, vanilla and almond extracts and keep folding until you have no pockets of flour. Pour the mixture into the tin, carefully level off and bake for 35 minutes. Take out of the oven and leave to cool in the tin. Take out of the oven and leave to cool in the tin. To make the sweet milk, pour the tin of condensed milk into a jug. Crush the cardamom pods, remove the husks and crush the little black seeds to a fine powder in a pestle and mortar. Add to the condensed milk along with the milk and mix well. To make the sweet milk, pour the tin of condensed milk into a jug. Crush the cardamom pods, remove the husks and crush the little black seeds to a fine powder in a pestle and mortar. Add to the condensed milk along with the milk and mix well. Pour the milk mixture all over the still-warm cake and allow to soak through, then pop into the fridge to chill completely. Whip up the cream with the icing sugar until you have soft peaks. Take the cake out of the tin and layer on the cream (see the recipe tips for decoration ideas). Cut into squares and serve. Pour the milk mixture all over the still-warm cake and allow to soak through, then pop into the fridge to chill completely. Whip up the cream with the icing sugar until you have soft peaks. Take the cake out of the tin and layer on the cream (see the recipe tips for decoration ideas). Cut into squares and serve. Recipe tips It's perfect as it is, but if you'd like to make your traybake extra special you can sprinkle with almonds, desiccated coconut, rose petals blended with freeze dried raspberries, granulated sugar or chopped pistachios."
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} | 9080b080ca3589011f2ca3b2c30a67889c65a1d3e08e2e0594199e614522acc5 | Salted caramel chocolate chunk brownies recipe
An average of 3.9 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salted_caramel_brownies_97042_16x9.jpg These decadent brownies are packed with salted caramel, milk chocolate, white chocolate and pecans for a truly delicious treat. 175g/6oz caster sugar170ml/5¾fl oz double creamlarge pinch sea salt flakes15g/½oz unsalted butter 175g/6oz caster sugar 170ml/5¾fl oz double cream large pinch sea salt flakes 15g/½oz unsalted butter 300g/10½oz dark chocolate, minimum 65–75% cocoa solids 170g/5¾oz unsalted butter5 large free-range eggs220g/7¾oz light brown sugar150g/5½oz caster sugar1 tsp vanilla extract200g/7oz plain flour4 tbsp cocoa powder¼ tsp salt100g/3½oz white chocolate, roughly chopped75g/2¾oz milk chocolate, roughly chopped100g/3½oz pecan nuts, roughly chopped 300g/10½oz dark chocolate, minimum 65–75% cocoa solids 170g/5¾oz unsalted butter 5 large free-range eggs 220g/7¾oz light brown sugar 150g/5½oz caster sugar 1 tsp vanilla extract 200g/7oz plain flour 4 tbsp cocoa powder ¼ tsp salt 100g/3½oz white chocolate, roughly chopped 75g/2¾oz milk chocolate, roughly chopped 100g/3½oz pecan nuts, roughly chopped Method To make the filling, pour the sugar into a deep saucepan and cook over a medium heat until the sugar melts and turns a deep caramel colour. Watch carefully as the sugar can easily burn. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Pour in half of the cream and add the sea salt. Be careful as the mixture will bubble up violently, but it will calm down. Once the mixture has settled, pour in the remaining cream, followed by the butter. If there are any lumps, place the pan back on the heat and stir until smooth. Take off the heat and leave to cool slightly, then pour the mixture into a piping bag. Leave to cool completely as this makes it easier to pipe later. To make the brownies, preheat the oven to 195C/175C Fan/Gas 5½. Line a 20cm/8in square tin with silicone or baking paper, leaving a 5cm/2in overhang along the long edges. This will make it easier to remove the brownies once baked. Place the dark chocolate and butter in a heatproof bowl, set over a saucepan of gently simmering water. Make sure the bowl doesn’t touch the water and allow the chocolate and butter to melt. Stir occasionally until the mixture is fully melted. Using an electric whisk, beat the eggs, sugars and vanilla together in a large bowl for around 3–4 minutes or until light and fluffy. Once the chocolate mixture has melted, take the bowl off the heat and allow to cool but not solidify. Add the chocolate to the eggs mixture. Whisk until the mixture is smooth. Sift the flour, cocoa powder and salt into the chocolate mixture and gently fold together.Pour half of the brownie batter into the tin and carefully spread the mix evenly. Put the remaining batter into a piping bag for topping the brownie later. Gently squeeze the salted caramel all over the middle of the brownie batter leaving a 1cm/½in border around the outside. Sprinkle the white and milk chocolates and the pecan nuts evenly over the caramel and gently push down very lightly with your hand. Pipe the remaining brownie batter over the top and gently spread using a palette knife. Bake for 30 minutes. Test the brownies with a skewer inserted into the middle to see if it comes out with just a bit of moisture on it. Leave to cool completely before cutting into individual portions. To make the filling, pour the sugar into a deep saucepan and cook over a medium heat until the sugar melts and turns a deep caramel colour. Watch carefully as the sugar can easily burn. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) To make the filling, pour the sugar into a deep saucepan and cook over a medium heat until the sugar melts and turns a deep caramel colour. Watch carefully as the sugar can easily burn. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Pour in half of the cream and add the sea salt. Be careful as the mixture will bubble up violently, but it will calm down. Once the mixture has settled, pour in the remaining cream, followed by the butter. If there are any lumps, place the pan back on the heat and stir until smooth. Take off the heat and leave to cool slightly, then pour the mixture into a piping bag. Leave to cool completely as this makes it easier to pipe later. Pour in half of the cream and add the sea salt. Be careful as the mixture will bubble up violently, but it will calm down. Once the mixture has settled, pour in the remaining cream, followed by the butter. If there are any lumps, place the pan back on the heat and stir until smooth. Take off the heat and leave to cool slightly, then pour the mixture into a piping bag. Leave to cool completely as this makes it easier to pipe later. To make the brownies, preheat the oven to 195C/175C Fan/Gas 5½. Line a 20cm/8in square tin with silicone or baking paper, leaving a 5cm/2in overhang along the long edges. This will make it easier to remove the brownies once baked. To make the brownies, preheat the oven to 195C/175C Fan/Gas 5½. Line a 20cm/8in square tin with silicone or baking paper, leaving a 5cm/2in overhang along the long edges. This will make it easier to remove the brownies once baked. Place the dark chocolate and butter in a heatproof bowl, set over a saucepan of gently simmering water. Make sure the bowl doesn’t touch the water and allow the chocolate and butter to melt. Stir occasionally until the mixture is fully melted. Place the dark chocolate and butter in a heatproof bowl, set over a saucepan of gently simmering water. Make sure the bowl doesn’t touch the water and allow the chocolate and butter to melt. Stir occasionally until the mixture is fully melted. Using an electric whisk, beat the eggs, sugars and vanilla together in a large bowl for around 3–4 minutes or until light and fluffy. Once the chocolate mixture has melted, take the bowl off the heat and allow to cool but not solidify. Using an electric whisk, beat the eggs, sugars and vanilla together in a large bowl for around 3–4 minutes or until light and fluffy. Once the chocolate mixture has melted, take the bowl off the heat and allow to cool but not solidify. Add the chocolate to the eggs mixture. Whisk until the mixture is smooth. Sift the flour, cocoa powder and salt into the chocolate mixture and gently fold together. Add the chocolate to the eggs mixture. Whisk until the mixture is smooth. Sift the flour, cocoa powder and salt into the chocolate mixture and gently fold together. Pour half of the brownie batter into the tin and carefully spread the mix evenly. Put the remaining batter into a piping bag for topping the brownie later. Gently squeeze the salted caramel all over the middle of the brownie batter leaving a 1cm/½in border around the outside. Pour half of the brownie batter into the tin and carefully spread the mix evenly. Put the remaining batter into a piping bag for topping the brownie later. Gently squeeze the salted caramel all over the middle of the brownie batter leaving a 1cm/½in border around the outside. Sprinkle the white and milk chocolates and the pecan nuts evenly over the caramel and gently push down very lightly with your hand. Pipe the remaining brownie batter over the top and gently spread using a palette knife. Sprinkle the white and milk chocolates and the pecan nuts evenly over the caramel and gently push down very lightly with your hand. Pipe the remaining brownie batter over the top and gently spread using a palette knife. Bake for 30 minutes. Test the brownies with a skewer inserted into the middle to see if it comes out with just a bit of moisture on it. Leave to cool completely before cutting into individual portions. Bake for 30 minutes. Test the brownies with a skewer inserted into the middle to see if it comes out with just a bit of moisture on it. Leave to cool completely before cutting into individual portions. Recipe tips If you don’t have time to make the filling, use a tin of caramel condensed milk or a jar of dulce de leche instead. | {
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"title": "Salted caramel chocolate chunk brownies recipe",
"content": "An average of 3.9 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salted_caramel_brownies_97042_16x9.jpg These decadent brownies are packed with salted caramel, milk chocolate, white chocolate and pecans for a truly delicious treat. 175g/6oz caster sugar170ml/5¾fl oz double creamlarge pinch sea salt flakes15g/½oz unsalted butter 175g/6oz caster sugar 170ml/5¾fl oz double cream large pinch sea salt flakes 15g/½oz unsalted butter 300g/10½oz dark chocolate, minimum 65–75% cocoa solids 170g/5¾oz unsalted butter5 large free-range eggs220g/7¾oz light brown sugar150g/5½oz caster sugar1 tsp vanilla extract200g/7oz plain flour4 tbsp cocoa powder¼ tsp salt100g/3½oz white chocolate, roughly chopped75g/2¾oz milk chocolate, roughly chopped100g/3½oz pecan nuts, roughly chopped 300g/10½oz dark chocolate, minimum 65–75% cocoa solids 170g/5¾oz unsalted butter 5 large free-range eggs 220g/7¾oz light brown sugar 150g/5½oz caster sugar 1 tsp vanilla extract 200g/7oz plain flour 4 tbsp cocoa powder ¼ tsp salt 100g/3½oz white chocolate, roughly chopped 75g/2¾oz milk chocolate, roughly chopped 100g/3½oz pecan nuts, roughly chopped Method To make the filling, pour the sugar into a deep saucepan and cook over a medium heat until the sugar melts and turns a deep caramel colour. Watch carefully as the sugar can easily burn. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Pour in half of the cream and add the sea salt. Be careful as the mixture will bubble up violently, but it will calm down. Once the mixture has settled, pour in the remaining cream, followed by the butter. If there are any lumps, place the pan back on the heat and stir until smooth. Take off the heat and leave to cool slightly, then pour the mixture into a piping bag. Leave to cool completely as this makes it easier to pipe later. To make the brownies, preheat the oven to 195C/175C Fan/Gas 5½. Line a 20cm/8in square tin with silicone or baking paper, leaving a 5cm/2in overhang along the long edges. This will make it easier to remove the brownies once baked. Place the dark chocolate and butter in a heatproof bowl, set over a saucepan of gently simmering water. Make sure the bowl doesn’t touch the water and allow the chocolate and butter to melt. Stir occasionally until the mixture is fully melted. Using an electric whisk, beat the eggs, sugars and vanilla together in a large bowl for around 3–4 minutes or until light and fluffy. Once the chocolate mixture has melted, take the bowl off the heat and allow to cool but not solidify. Add the chocolate to the eggs mixture. Whisk until the mixture is smooth. Sift the flour, cocoa powder and salt into the chocolate mixture and gently fold together.Pour half of the brownie batter into the tin and carefully spread the mix evenly. Put the remaining batter into a piping bag for topping the brownie later. Gently squeeze the salted caramel all over the middle of the brownie batter leaving a 1cm/½in border around the outside. Sprinkle the white and milk chocolates and the pecan nuts evenly over the caramel and gently push down very lightly with your hand. Pipe the remaining brownie batter over the top and gently spread using a palette knife. Bake for 30 minutes. Test the brownies with a skewer inserted into the middle to see if it comes out with just a bit of moisture on it. Leave to cool completely before cutting into individual portions. To make the filling, pour the sugar into a deep saucepan and cook over a medium heat until the sugar melts and turns a deep caramel colour. Watch carefully as the sugar can easily burn. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) To make the filling, pour the sugar into a deep saucepan and cook over a medium heat until the sugar melts and turns a deep caramel colour. Watch carefully as the sugar can easily burn. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Pour in half of the cream and add the sea salt. Be careful as the mixture will bubble up violently, but it will calm down. Once the mixture has settled, pour in the remaining cream, followed by the butter. If there are any lumps, place the pan back on the heat and stir until smooth. Take off the heat and leave to cool slightly, then pour the mixture into a piping bag. Leave to cool completely as this makes it easier to pipe later. Pour in half of the cream and add the sea salt. Be careful as the mixture will bubble up violently, but it will calm down. Once the mixture has settled, pour in the remaining cream, followed by the butter. If there are any lumps, place the pan back on the heat and stir until smooth. Take off the heat and leave to cool slightly, then pour the mixture into a piping bag. Leave to cool completely as this makes it easier to pipe later. To make the brownies, preheat the oven to 195C/175C Fan/Gas 5½. Line a 20cm/8in square tin with silicone or baking paper, leaving a 5cm/2in overhang along the long edges. This will make it easier to remove the brownies once baked. To make the brownies, preheat the oven to 195C/175C Fan/Gas 5½. Line a 20cm/8in square tin with silicone or baking paper, leaving a 5cm/2in overhang along the long edges. This will make it easier to remove the brownies once baked. Place the dark chocolate and butter in a heatproof bowl, set over a saucepan of gently simmering water. Make sure the bowl doesn’t touch the water and allow the chocolate and butter to melt. Stir occasionally until the mixture is fully melted. Place the dark chocolate and butter in a heatproof bowl, set over a saucepan of gently simmering water. Make sure the bowl doesn’t touch the water and allow the chocolate and butter to melt. Stir occasionally until the mixture is fully melted. Using an electric whisk, beat the eggs, sugars and vanilla together in a large bowl for around 3–4 minutes or until light and fluffy. Once the chocolate mixture has melted, take the bowl off the heat and allow to cool but not solidify. Using an electric whisk, beat the eggs, sugars and vanilla together in a large bowl for around 3–4 minutes or until light and fluffy. Once the chocolate mixture has melted, take the bowl off the heat and allow to cool but not solidify. Add the chocolate to the eggs mixture. Whisk until the mixture is smooth. Sift the flour, cocoa powder and salt into the chocolate mixture and gently fold together. Add the chocolate to the eggs mixture. Whisk until the mixture is smooth. Sift the flour, cocoa powder and salt into the chocolate mixture and gently fold together. Pour half of the brownie batter into the tin and carefully spread the mix evenly. Put the remaining batter into a piping bag for topping the brownie later. Gently squeeze the salted caramel all over the middle of the brownie batter leaving a 1cm/½in border around the outside. Pour half of the brownie batter into the tin and carefully spread the mix evenly. Put the remaining batter into a piping bag for topping the brownie later. Gently squeeze the salted caramel all over the middle of the brownie batter leaving a 1cm/½in border around the outside. Sprinkle the white and milk chocolates and the pecan nuts evenly over the caramel and gently push down very lightly with your hand. Pipe the remaining brownie batter over the top and gently spread using a palette knife. Sprinkle the white and milk chocolates and the pecan nuts evenly over the caramel and gently push down very lightly with your hand. Pipe the remaining brownie batter over the top and gently spread using a palette knife. Bake for 30 minutes. Test the brownies with a skewer inserted into the middle to see if it comes out with just a bit of moisture on it. Leave to cool completely before cutting into individual portions. Bake for 30 minutes. Test the brownies with a skewer inserted into the middle to see if it comes out with just a bit of moisture on it. Leave to cool completely before cutting into individual portions. Recipe tips If you don’t have time to make the filling, use a tin of caramel condensed milk or a jar of dulce de leche instead."
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} | 4ea183542d52cbc219e6507c06db1228d144b52c96a7c07084596a3f7208f8cf | Lemon bars recipe
An average of 4.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_bars_90912_16x9.jpg These are the perfect make-ahead dessert for picnics or casual gatherings. It is very important to lower the oven temperature for the topping to bake otherwise it will bubble up and overcook. 275g/9¾oz plain flour100g/3½oz icing sugar200g/7oz salted chilled butter, cubed 275g/9¾oz plain flour 100g/3½oz icing sugar 200g/7oz salted chilled butter, cubed 5 large lemons, 2 zested, all juiced to make 250ml/9fl oz juice400g/14oz caster sugar50g/1¾oz plain flour6 free-range eggsicing sugar, to decorate (optional)fresh blueberries or blackberries, to serve (optional) 5 large lemons, 2 zested, all juiced to make 250ml/9fl oz juice 400g/14oz caster sugar 50g/1¾oz plain flour 6 free-range eggs icing sugar, to decorate (optional) fresh blueberries or blackberries, to serve (optional) Method Preheat the oven to 180C/160C Fan/Gas 4. Line a 20x30cm/8x12in baking tin with baking paper. To make the base, put the flour in a bowl with the icing sugar and butter. Use a pastry blending tool or your hands to work the mixture into a gravel-like consistency. Press the mixture into the bottom and up the sides of the tin, so it is very compact and solid. Bake for 30 minutes or until very golden, then remove from the oven and leave to cool.To make the topping, lower the oven temperature to 160C/140C Fan/Gas 2½. Put the lemon zest, lemon juice, caster sugar, flour and eggs in a large bowl and whisk until well combined. Pour over the base and bake for 25 minutes. It should be solid and not jiggly. Leave to cool for 45 minutes and then cover and chill in the fridge for at least 3 hours. Dust lightly with icing sugar if using, and cut into 24 small squares. Serve with fresh blueberries or blackberries, if desired. Preheat the oven to 180C/160C Fan/Gas 4. Line a 20x30cm/8x12in baking tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Line a 20x30cm/8x12in baking tin with baking paper. To make the base, put the flour in a bowl with the icing sugar and butter. Use a pastry blending tool or your hands to work the mixture into a gravel-like consistency. Press the mixture into the bottom and up the sides of the tin, so it is very compact and solid. Bake for 30 minutes or until very golden, then remove from the oven and leave to cool. To make the base, put the flour in a bowl with the icing sugar and butter. Use a pastry blending tool or your hands to work the mixture into a gravel-like consistency. Press the mixture into the bottom and up the sides of the tin, so it is very compact and solid. Bake for 30 minutes or until very golden, then remove from the oven and leave to cool. To make the topping, lower the oven temperature to 160C/140C Fan/Gas 2½. Put the lemon zest, lemon juice, caster sugar, flour and eggs in a large bowl and whisk until well combined. Pour over the base and bake for 25 minutes. It should be solid and not jiggly. To make the topping, lower the oven temperature to 160C/140C Fan/Gas 2½. Put the lemon zest, lemon juice, caster sugar, flour and eggs in a large bowl and whisk until well combined. Pour over the base and bake for 25 minutes. It should be solid and not jiggly. Leave to cool for 45 minutes and then cover and chill in the fridge for at least 3 hours. Dust lightly with icing sugar if using, and cut into 24 small squares. Serve with fresh blueberries or blackberries, if desired. Leave to cool for 45 minutes and then cover and chill in the fridge for at least 3 hours. Dust lightly with icing sugar if using, and cut into 24 small squares. Serve with fresh blueberries or blackberries, if desired. | {
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"title": "Lemon bars recipe",
"content": "An average of 4.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_bars_90912_16x9.jpg These are the perfect make-ahead dessert for picnics or casual gatherings. It is very important to lower the oven temperature for the topping to bake otherwise it will bubble up and overcook. 275g/9¾oz plain flour100g/3½oz icing sugar200g/7oz salted chilled butter, cubed 275g/9¾oz plain flour 100g/3½oz icing sugar 200g/7oz salted chilled butter, cubed 5 large lemons, 2 zested, all juiced to make 250ml/9fl oz juice400g/14oz caster sugar50g/1¾oz plain flour6 free-range eggsicing sugar, to decorate (optional)fresh blueberries or blackberries, to serve (optional) 5 large lemons, 2 zested, all juiced to make 250ml/9fl oz juice 400g/14oz caster sugar 50g/1¾oz plain flour 6 free-range eggs icing sugar, to decorate (optional) fresh blueberries or blackberries, to serve (optional) Method Preheat the oven to 180C/160C Fan/Gas 4. Line a 20x30cm/8x12in baking tin with baking paper. To make the base, put the flour in a bowl with the icing sugar and butter. Use a pastry blending tool or your hands to work the mixture into a gravel-like consistency. Press the mixture into the bottom and up the sides of the tin, so it is very compact and solid. Bake for 30 minutes or until very golden, then remove from the oven and leave to cool.To make the topping, lower the oven temperature to 160C/140C Fan/Gas 2½. Put the lemon zest, lemon juice, caster sugar, flour and eggs in a large bowl and whisk until well combined. Pour over the base and bake for 25 minutes. It should be solid and not jiggly. Leave to cool for 45 minutes and then cover and chill in the fridge for at least 3 hours. Dust lightly with icing sugar if using, and cut into 24 small squares. Serve with fresh blueberries or blackberries, if desired. Preheat the oven to 180C/160C Fan/Gas 4. Line a 20x30cm/8x12in baking tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Line a 20x30cm/8x12in baking tin with baking paper. To make the base, put the flour in a bowl with the icing sugar and butter. Use a pastry blending tool or your hands to work the mixture into a gravel-like consistency. Press the mixture into the bottom and up the sides of the tin, so it is very compact and solid. Bake for 30 minutes or until very golden, then remove from the oven and leave to cool. To make the base, put the flour in a bowl with the icing sugar and butter. Use a pastry blending tool or your hands to work the mixture into a gravel-like consistency. Press the mixture into the bottom and up the sides of the tin, so it is very compact and solid. Bake for 30 minutes or until very golden, then remove from the oven and leave to cool. To make the topping, lower the oven temperature to 160C/140C Fan/Gas 2½. Put the lemon zest, lemon juice, caster sugar, flour and eggs in a large bowl and whisk until well combined. Pour over the base and bake for 25 minutes. It should be solid and not jiggly. To make the topping, lower the oven temperature to 160C/140C Fan/Gas 2½. Put the lemon zest, lemon juice, caster sugar, flour and eggs in a large bowl and whisk until well combined. Pour over the base and bake for 25 minutes. It should be solid and not jiggly. Leave to cool for 45 minutes and then cover and chill in the fridge for at least 3 hours. Dust lightly with icing sugar if using, and cut into 24 small squares. Serve with fresh blueberries or blackberries, if desired. Leave to cool for 45 minutes and then cover and chill in the fridge for at least 3 hours. Dust lightly with icing sugar if using, and cut into 24 small squares. Serve with fresh blueberries or blackberries, if desired."
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} | 32a523795f7c14c8177cc0ea703e236c6134e1e3546fcbe345fb6d428bbae834 | Beetroot chocolate cake with cream cheese icing recipe
An average of 4.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beetroot_and_chocolate_33061_16x9.jpg Brighten up a special occasion, or cake sale, with Mary's rich beetroot and chocolate cake recipe decorated with heart-shaped candied beetroot! For this recipe you will need a food processor. 250g/9oz self-raising flour4 tbsp cocoa powder2 tsp baking powder250g/9oz cooked beetroot in natural juices3 tbsp white wine vinegar160ml/5½fl oz buttermilk160g/5½oz butter, softened230g/8oz caster sugar3 large free-range eggs 250g/9oz self-raising flour 4 tbsp cocoa powder 2 tsp baking powder 250g/9oz cooked beetroot in natural juices 3 tbsp white wine vinegar 160ml/5½fl oz buttermilk 160g/5½oz butter, softened 230g/8oz caster sugar 3 large free-range eggs 280g/10oz cream cheese50g/1¾oz unsalted butter, softened50g/1¾oz icing sugar, sifted½ tsp vanilla extract 280g/10oz cream cheese 50g/1¾oz unsalted butter, softened 50g/1¾oz icing sugar, sifted ½ tsp vanilla extract 2 x raw beetroots200g/7oz caster sugar 2 x raw beetroots 200g/7oz caster sugar Method Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 30x20cm/12x8in traybake tin.Mix together the flour, cocoa powder and baking powder in a bowl.Blend the beetroot in a food processor until you have a rough purée. Put the purée in a bowl, add the vinegar and buttermilk. Mix to combine.Beat the butter and sugar together until light and fluffy. Gradually beat in the eggs, followed by half the dry mixture and half the beetroot mixture. Continue to mix gently, adding the rest of the dry ingredients and the remaining beetroot. Pour the mixture into the tin and bake for 40-50 minutes. Leave to cool in the tin for 10 minutes before turning it out of the tin and leaving it to cool completely.Meanwhile make the icing. Beat together the cream cheese and butter until soft. Beat in the icing sugar and vanilla extract until they are combined, then spread the icing onto the cooled cake. For the beetroot hearts, thinly slice the beetroot, and cut into 12 heart shapes.Boil the sugar in 200ml/7fl oz water until the sugar has dissolved, then add the beetroot hearts and simmer for about 10 minutes until soft and translucent. Using a fork, carefully remove the beetroot hearts from the hot sugar syrup and carefully lay them on paper towel to soak up any excess syrup.Slice the cake into 12 even squares, and then decorate each square with a beetroot heart. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 30x20cm/12x8in traybake tin. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 30x20cm/12x8in traybake tin. Mix together the flour, cocoa powder and baking powder in a bowl. Mix together the flour, cocoa powder and baking powder in a bowl. Blend the beetroot in a food processor until you have a rough purée. Put the purée in a bowl, add the vinegar and buttermilk. Mix to combine. Blend the beetroot in a food processor until you have a rough purée. Put the purée in a bowl, add the vinegar and buttermilk. Mix to combine. Beat the butter and sugar together until light and fluffy. Gradually beat in the eggs, followed by half the dry mixture and half the beetroot mixture. Beat the butter and sugar together until light and fluffy. Gradually beat in the eggs, followed by half the dry mixture and half the beetroot mixture. Continue to mix gently, adding the rest of the dry ingredients and the remaining beetroot. Pour the mixture into the tin and bake for 40-50 minutes. Leave to cool in the tin for 10 minutes before turning it out of the tin and leaving it to cool completely. Continue to mix gently, adding the rest of the dry ingredients and the remaining beetroot. Pour the mixture into the tin and bake for 40-50 minutes. Leave to cool in the tin for 10 minutes before turning it out of the tin and leaving it to cool completely. Meanwhile make the icing. Beat together the cream cheese and butter until soft. Beat in the icing sugar and vanilla extract until they are combined, then spread the icing onto the cooled cake. Meanwhile make the icing. Beat together the cream cheese and butter until soft. Beat in the icing sugar and vanilla extract until they are combined, then spread the icing onto the cooled cake. For the beetroot hearts, thinly slice the beetroot, and cut into 12 heart shapes. For the beetroot hearts, thinly slice the beetroot, and cut into 12 heart shapes. Boil the sugar in 200ml/7fl oz water until the sugar has dissolved, then add the beetroot hearts and simmer for about 10 minutes until soft and translucent. Using a fork, carefully remove the beetroot hearts from the hot sugar syrup and carefully lay them on paper towel to soak up any excess syrup. Boil the sugar in 200ml/7fl oz water until the sugar has dissolved, then add the beetroot hearts and simmer for about 10 minutes until soft and translucent. Using a fork, carefully remove the beetroot hearts from the hot sugar syrup and carefully lay them on paper towel to soak up any excess syrup. Slice the cake into 12 even squares, and then decorate each square with a beetroot heart. Slice the cake into 12 even squares, and then decorate each square with a beetroot heart. | {
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"title": "Beetroot chocolate cake with cream cheese icing recipe",
"content": "An average of 4.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beetroot_and_chocolate_33061_16x9.jpg Brighten up a special occasion, or cake sale, with Mary's rich beetroot and chocolate cake recipe decorated with heart-shaped candied beetroot! For this recipe you will need a food processor. 250g/9oz self-raising flour4 tbsp cocoa powder2 tsp baking powder250g/9oz cooked beetroot in natural juices3 tbsp white wine vinegar160ml/5½fl oz buttermilk160g/5½oz butter, softened230g/8oz caster sugar3 large free-range eggs 250g/9oz self-raising flour 4 tbsp cocoa powder 2 tsp baking powder 250g/9oz cooked beetroot in natural juices 3 tbsp white wine vinegar 160ml/5½fl oz buttermilk 160g/5½oz butter, softened 230g/8oz caster sugar 3 large free-range eggs 280g/10oz cream cheese50g/1¾oz unsalted butter, softened50g/1¾oz icing sugar, sifted½ tsp vanilla extract 280g/10oz cream cheese 50g/1¾oz unsalted butter, softened 50g/1¾oz icing sugar, sifted ½ tsp vanilla extract 2 x raw beetroots200g/7oz caster sugar 2 x raw beetroots 200g/7oz caster sugar Method Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 30x20cm/12x8in traybake tin.Mix together the flour, cocoa powder and baking powder in a bowl.Blend the beetroot in a food processor until you have a rough purée. Put the purée in a bowl, add the vinegar and buttermilk. Mix to combine.Beat the butter and sugar together until light and fluffy. Gradually beat in the eggs, followed by half the dry mixture and half the beetroot mixture. Continue to mix gently, adding the rest of the dry ingredients and the remaining beetroot. Pour the mixture into the tin and bake for 40-50 minutes. Leave to cool in the tin for 10 minutes before turning it out of the tin and leaving it to cool completely.Meanwhile make the icing. Beat together the cream cheese and butter until soft. Beat in the icing sugar and vanilla extract until they are combined, then spread the icing onto the cooled cake. For the beetroot hearts, thinly slice the beetroot, and cut into 12 heart shapes.Boil the sugar in 200ml/7fl oz water until the sugar has dissolved, then add the beetroot hearts and simmer for about 10 minutes until soft and translucent. Using a fork, carefully remove the beetroot hearts from the hot sugar syrup and carefully lay them on paper towel to soak up any excess syrup.Slice the cake into 12 even squares, and then decorate each square with a beetroot heart. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 30x20cm/12x8in traybake tin. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 30x20cm/12x8in traybake tin. Mix together the flour, cocoa powder and baking powder in a bowl. Mix together the flour, cocoa powder and baking powder in a bowl. Blend the beetroot in a food processor until you have a rough purée. Put the purée in a bowl, add the vinegar and buttermilk. Mix to combine. Blend the beetroot in a food processor until you have a rough purée. Put the purée in a bowl, add the vinegar and buttermilk. Mix to combine. Beat the butter and sugar together until light and fluffy. Gradually beat in the eggs, followed by half the dry mixture and half the beetroot mixture. Beat the butter and sugar together until light and fluffy. Gradually beat in the eggs, followed by half the dry mixture and half the beetroot mixture. Continue to mix gently, adding the rest of the dry ingredients and the remaining beetroot. Pour the mixture into the tin and bake for 40-50 minutes. Leave to cool in the tin for 10 minutes before turning it out of the tin and leaving it to cool completely. Continue to mix gently, adding the rest of the dry ingredients and the remaining beetroot. Pour the mixture into the tin and bake for 40-50 minutes. Leave to cool in the tin for 10 minutes before turning it out of the tin and leaving it to cool completely. Meanwhile make the icing. Beat together the cream cheese and butter until soft. Beat in the icing sugar and vanilla extract until they are combined, then spread the icing onto the cooled cake. Meanwhile make the icing. Beat together the cream cheese and butter until soft. Beat in the icing sugar and vanilla extract until they are combined, then spread the icing onto the cooled cake. For the beetroot hearts, thinly slice the beetroot, and cut into 12 heart shapes. For the beetroot hearts, thinly slice the beetroot, and cut into 12 heart shapes. Boil the sugar in 200ml/7fl oz water until the sugar has dissolved, then add the beetroot hearts and simmer for about 10 minutes until soft and translucent. Using a fork, carefully remove the beetroot hearts from the hot sugar syrup and carefully lay them on paper towel to soak up any excess syrup. Boil the sugar in 200ml/7fl oz water until the sugar has dissolved, then add the beetroot hearts and simmer for about 10 minutes until soft and translucent. Using a fork, carefully remove the beetroot hearts from the hot sugar syrup and carefully lay them on paper towel to soak up any excess syrup. Slice the cake into 12 even squares, and then decorate each square with a beetroot heart. Slice the cake into 12 even squares, and then decorate each square with a beetroot heart."
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} | c09da66975d882e5b919ced92b5e7e7d81207d9ce25e0eba4e32d8ad26aeeff4 | Lemon Swiss roll cake recipe
Luscious lemon Swiss roll cake An average of 4.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/luscious_lemon_swiss_13163_16x9.jpg The Hairy Bikers give a lemony twist to the traditional Swiss roll. This is a really easy, fresh Swiss roll cake but it looks dead impressive. butter, for greasing3 free-range eggs115g/4oz caster sugar, plus 4 tbsp for dredging1 unwaxed lemon, zest only115g/4oz plain flour butter, for greasing 3 free-range eggs 115g/4oz caster sugar, plus 4 tbsp for dredging 1 unwaxed lemon, zest only 115g/4oz plain flour 200g/7oz icing sugar, sifted125g/4½oz softened butter2 tsp freshly squeezed lemon juice125g/4½oz lemon curd 200g/7oz icing sugar, sifted 125g/4½oz softened butter 2 tsp freshly squeezed lemon juice 125g/4½oz lemon curd Method Preheat the oven to 200C/400F/Gas 6. Grease and line a 33cm x 23cm/13in x 9in Swiss roll tin with buttered baking parchment. Put the eggs, 115g/4oz sugar and the lemon zest in a heatproof bowl.Place over a pan of gently simmering water. Whisk with an electric whisk until the mixture is pale, creamy and thick enough to leave a trail when the whisk is lifted. Carefully remove the bowl from the heat and continue whisking for a further five minutes. Sift in half the flour and, using a large metal spoon, lightly fold it into the egg mixture. Sift in the remaining flour and fold into the mixture - it’s important to use gentle movements to retain as much air as possible in the batter.Pour the mixture slowly into the prepared tin and gently spread with a spatula so the base of the tin is evenly covered.Bake for 10–12 minutes until well-risen, pale golden-brown and firm to the touch.Place a damp tea towel on the work surface and cover with a sheet of baking parchment. Dredge with the four tablespoons of sugar – this will help stop the outside of the sponge sticking. Working quickly, turn the cake out onto the sugared paper and carefully remove the lining paper. Using a sharp knife, cut off the crusty edges from the two long sides. Roll the Swiss roll from one of the short ends, starting with a tight turn to make a good round shape and keeping the sugared paper inside the roll. Set on a wire rack and leave to cool.To make the icing, put the icing sugar and butter in a bowl and beat until smooth and creamy. Add the lemon juice and beat again. When the cake is cold, gently unroll but do not flatten it or it could crack. Spread the cake with then lemon butter icing, leaving a 1cm/½in border. Spoon the lemon curd evenly over the icing. Slowly roll the cake up again, enclosing the filling, and place on a plate. Sprinkle with extra sugar if you like. Preheat the oven to 200C/400F/Gas 6. Grease and line a 33cm x 23cm/13in x 9in Swiss roll tin with buttered baking parchment. Preheat the oven to 200C/400F/Gas 6. Grease and line a 33cm x 23cm/13in x 9in Swiss roll tin with buttered baking parchment. Put the eggs, 115g/4oz sugar and the lemon zest in a heatproof bowl.Place over a pan of gently simmering water. Whisk with an electric whisk until the mixture is pale, creamy and thick enough to leave a trail when the whisk is lifted. Carefully remove the bowl from the heat and continue whisking for a further five minutes. Put the eggs, 115g/4oz sugar and the lemon zest in a heatproof bowl.Place over a pan of gently simmering water. Whisk with an electric whisk until the mixture is pale, creamy and thick enough to leave a trail when the whisk is lifted. Carefully remove the bowl from the heat and continue whisking for a further five minutes. Sift in half the flour and, using a large metal spoon, lightly fold it into the egg mixture. Sift in the remaining flour and fold into the mixture - it’s important to use gentle movements to retain as much air as possible in the batter. Sift in half the flour and, using a large metal spoon, lightly fold it into the egg mixture. Sift in the remaining flour and fold into the mixture - it’s important to use gentle movements to retain as much air as possible in the batter. Pour the mixture slowly into the prepared tin and gently spread with a spatula so the base of the tin is evenly covered. Pour the mixture slowly into the prepared tin and gently spread with a spatula so the base of the tin is evenly covered. Bake for 10–12 minutes until well-risen, pale golden-brown and firm to the touch. Bake for 10–12 minutes until well-risen, pale golden-brown and firm to the touch. Place a damp tea towel on the work surface and cover with a sheet of baking parchment. Dredge with the four tablespoons of sugar – this will help stop the outside of the sponge sticking. Working quickly, turn the cake out onto the sugared paper and carefully remove the lining paper. Place a damp tea towel on the work surface and cover with a sheet of baking parchment. Dredge with the four tablespoons of sugar – this will help stop the outside of the sponge sticking. Working quickly, turn the cake out onto the sugared paper and carefully remove the lining paper. Using a sharp knife, cut off the crusty edges from the two long sides. Roll the Swiss roll from one of the short ends, starting with a tight turn to make a good round shape and keeping the sugared paper inside the roll. Set on a wire rack and leave to cool. Using a sharp knife, cut off the crusty edges from the two long sides. Roll the Swiss roll from one of the short ends, starting with a tight turn to make a good round shape and keeping the sugared paper inside the roll. Set on a wire rack and leave to cool. To make the icing, put the icing sugar and butter in a bowl and beat until smooth and creamy. Add the lemon juice and beat again. To make the icing, put the icing sugar and butter in a bowl and beat until smooth and creamy. Add the lemon juice and beat again. When the cake is cold, gently unroll but do not flatten it or it could crack. Spread the cake with then lemon butter icing, leaving a 1cm/½in border. Spoon the lemon curd evenly over the icing. Slowly roll the cake up again, enclosing the filling, and place on a plate. Sprinkle with extra sugar if you like. When the cake is cold, gently unroll but do not flatten it or it could crack. Spread the cake with then lemon butter icing, leaving a 1cm/½in border. Spoon the lemon curd evenly over the icing. Slowly roll the cake up again, enclosing the filling, and place on a plate. Sprinkle with extra sugar if you like. | {
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"title": "Lemon Swiss roll cake recipe",
"content": "Luscious lemon Swiss roll cake An average of 4.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/luscious_lemon_swiss_13163_16x9.jpg The Hairy Bikers give a lemony twist to the traditional Swiss roll. This is a really easy, fresh Swiss roll cake but it looks dead impressive. butter, for greasing3 free-range eggs115g/4oz caster sugar, plus 4 tbsp for dredging1 unwaxed lemon, zest only115g/4oz plain flour butter, for greasing 3 free-range eggs 115g/4oz caster sugar, plus 4 tbsp for dredging 1 unwaxed lemon, zest only 115g/4oz plain flour 200g/7oz icing sugar, sifted125g/4½oz softened butter2 tsp freshly squeezed lemon juice125g/4½oz lemon curd 200g/7oz icing sugar, sifted 125g/4½oz softened butter 2 tsp freshly squeezed lemon juice 125g/4½oz lemon curd Method Preheat the oven to 200C/400F/Gas 6. Grease and line a 33cm x 23cm/13in x 9in Swiss roll tin with buttered baking parchment. Put the eggs, 115g/4oz sugar and the lemon zest in a heatproof bowl.Place over a pan of gently simmering water. Whisk with an electric whisk until the mixture is pale, creamy and thick enough to leave a trail when the whisk is lifted. Carefully remove the bowl from the heat and continue whisking for a further five minutes. Sift in half the flour and, using a large metal spoon, lightly fold it into the egg mixture. Sift in the remaining flour and fold into the mixture - it’s important to use gentle movements to retain as much air as possible in the batter.Pour the mixture slowly into the prepared tin and gently spread with a spatula so the base of the tin is evenly covered.Bake for 10–12 minutes until well-risen, pale golden-brown and firm to the touch.Place a damp tea towel on the work surface and cover with a sheet of baking parchment. Dredge with the four tablespoons of sugar – this will help stop the outside of the sponge sticking. Working quickly, turn the cake out onto the sugared paper and carefully remove the lining paper. Using a sharp knife, cut off the crusty edges from the two long sides. Roll the Swiss roll from one of the short ends, starting with a tight turn to make a good round shape and keeping the sugared paper inside the roll. Set on a wire rack and leave to cool.To make the icing, put the icing sugar and butter in a bowl and beat until smooth and creamy. Add the lemon juice and beat again. When the cake is cold, gently unroll but do not flatten it or it could crack. Spread the cake with then lemon butter icing, leaving a 1cm/½in border. Spoon the lemon curd evenly over the icing. Slowly roll the cake up again, enclosing the filling, and place on a plate. Sprinkle with extra sugar if you like. Preheat the oven to 200C/400F/Gas 6. Grease and line a 33cm x 23cm/13in x 9in Swiss roll tin with buttered baking parchment. Preheat the oven to 200C/400F/Gas 6. Grease and line a 33cm x 23cm/13in x 9in Swiss roll tin with buttered baking parchment. Put the eggs, 115g/4oz sugar and the lemon zest in a heatproof bowl.Place over a pan of gently simmering water. Whisk with an electric whisk until the mixture is pale, creamy and thick enough to leave a trail when the whisk is lifted. Carefully remove the bowl from the heat and continue whisking for a further five minutes. Put the eggs, 115g/4oz sugar and the lemon zest in a heatproof bowl.Place over a pan of gently simmering water. Whisk with an electric whisk until the mixture is pale, creamy and thick enough to leave a trail when the whisk is lifted. Carefully remove the bowl from the heat and continue whisking for a further five minutes. Sift in half the flour and, using a large metal spoon, lightly fold it into the egg mixture. Sift in the remaining flour and fold into the mixture - it’s important to use gentle movements to retain as much air as possible in the batter. Sift in half the flour and, using a large metal spoon, lightly fold it into the egg mixture. Sift in the remaining flour and fold into the mixture - it’s important to use gentle movements to retain as much air as possible in the batter. Pour the mixture slowly into the prepared tin and gently spread with a spatula so the base of the tin is evenly covered. Pour the mixture slowly into the prepared tin and gently spread with a spatula so the base of the tin is evenly covered. Bake for 10–12 minutes until well-risen, pale golden-brown and firm to the touch. Bake for 10–12 minutes until well-risen, pale golden-brown and firm to the touch. Place a damp tea towel on the work surface and cover with a sheet of baking parchment. Dredge with the four tablespoons of sugar – this will help stop the outside of the sponge sticking. Working quickly, turn the cake out onto the sugared paper and carefully remove the lining paper. Place a damp tea towel on the work surface and cover with a sheet of baking parchment. Dredge with the four tablespoons of sugar – this will help stop the outside of the sponge sticking. Working quickly, turn the cake out onto the sugared paper and carefully remove the lining paper. Using a sharp knife, cut off the crusty edges from the two long sides. Roll the Swiss roll from one of the short ends, starting with a tight turn to make a good round shape and keeping the sugared paper inside the roll. Set on a wire rack and leave to cool. Using a sharp knife, cut off the crusty edges from the two long sides. Roll the Swiss roll from one of the short ends, starting with a tight turn to make a good round shape and keeping the sugared paper inside the roll. Set on a wire rack and leave to cool. To make the icing, put the icing sugar and butter in a bowl and beat until smooth and creamy. Add the lemon juice and beat again. To make the icing, put the icing sugar and butter in a bowl and beat until smooth and creamy. Add the lemon juice and beat again. When the cake is cold, gently unroll but do not flatten it or it could crack. Spread the cake with then lemon butter icing, leaving a 1cm/½in border. Spoon the lemon curd evenly over the icing. Slowly roll the cake up again, enclosing the filling, and place on a plate. Sprinkle with extra sugar if you like. When the cake is cold, gently unroll but do not flatten it or it could crack. Spread the cake with then lemon butter icing, leaving a 1cm/½in border. Spoon the lemon curd evenly over the icing. Slowly roll the cake up again, enclosing the filling, and place on a plate. Sprinkle with extra sugar if you like."
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} | 555e36a96f84f2defff3c1db8b6bf19d1e78774308d0eda7beaba38b4ee48b2c | Vegan chocolate brownies recipe
An average of 3.7 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_brownies_49409_16x9.jpg We've done it! We've created the perfect, fudgy, rich vegan brownie recipe. Add a fistful of vegan chocolate chips to make your brownies extra decadent. You will need a 20 x 30cm/8 x 12in baking tin. Each serving provides 374 kcal, 3.5g protein, 48g carbohydrate (of which 37g sugars), 18.5g fat (of which 6.5g saturates), 2g fibre and 0.25g salt. 3 tbsp ground flaxseed200g/7oz vegan dark chocolate, chopped175g/6oz dairy-free margarine125g/4½oz caster sugar125g/4½oz light muscovado sugar2 tbsp maple syrup or barley malt extract1 tsp vanilla extract150g/5½oz plain flour½ tsp baking powderpinch salt2 tbsp soya milk100g/3½oz vegan chocolate chips (optional) 3 tbsp ground flaxseed 200g/7oz vegan dark chocolate, chopped 175g/6oz dairy-free margarine 125g/4½oz caster sugar 125g/4½oz light muscovado sugar 2 tbsp maple syrup or barley malt extract 1 tsp vanilla extract 150g/5½oz plain flour ½ tsp baking powder pinch salt 2 tbsp soya milk 100g/3½oz vegan chocolate chips (optional) Method Preheat the oven to 170C/150C Fan/Gas 3. Grease a 20 x 30cm/8 x 12in baking tin and line the base and sides with baking parchment.In a small bowl, combine the ground flaxseed with 9 tablespoons cold water and whisk together. Set aside for 10 minutes.Melt the chocolate in a heatproof bowl set over a pan of barely simmering water – do not allow the bowl to come into contact with the water. When almost all of the chocolate has melted, add the dairy-free margarine and remove the bowl from the heat to allow the margarine to melt into the chocolate.Add both types of sugar to the chocolate along with the maple syrup and vanilla extract and mix until smooth. Sift the flour, baking powder and salt into the bowl, add the soaked flax seed and the milk and mix until thoroughly incorporated and the mixture is smooth. Spoon the batter into the prepared tin and spread level with the back of a spoon. Scatter with chocolate chips, if using, and bake on the middle shelf of the preheated oven for 30 minutes, or until lightly risen and set – the middle might still be slightly soft but this is ok – the brownies will be fudgy.Leave the brownies to cool completely in the tin, then transfer to a board and cut into squares. Preheat the oven to 170C/150C Fan/Gas 3. Grease a 20 x 30cm/8 x 12in baking tin and line the base and sides with baking parchment. Preheat the oven to 170C/150C Fan/Gas 3. Grease a 20 x 30cm/8 x 12in baking tin and line the base and sides with baking parchment. In a small bowl, combine the ground flaxseed with 9 tablespoons cold water and whisk together. Set aside for 10 minutes. In a small bowl, combine the ground flaxseed with 9 tablespoons cold water and whisk together. Set aside for 10 minutes. Melt the chocolate in a heatproof bowl set over a pan of barely simmering water – do not allow the bowl to come into contact with the water. When almost all of the chocolate has melted, add the dairy-free margarine and remove the bowl from the heat to allow the margarine to melt into the chocolate. Melt the chocolate in a heatproof bowl set over a pan of barely simmering water – do not allow the bowl to come into contact with the water. When almost all of the chocolate has melted, add the dairy-free margarine and remove the bowl from the heat to allow the margarine to melt into the chocolate. Add both types of sugar to the chocolate along with the maple syrup and vanilla extract and mix until smooth. Add both types of sugar to the chocolate along with the maple syrup and vanilla extract and mix until smooth. Sift the flour, baking powder and salt into the bowl, add the soaked flax seed and the milk and mix until thoroughly incorporated and the mixture is smooth. Sift the flour, baking powder and salt into the bowl, add the soaked flax seed and the milk and mix until thoroughly incorporated and the mixture is smooth. Spoon the batter into the prepared tin and spread level with the back of a spoon. Scatter with chocolate chips, if using, and bake on the middle shelf of the preheated oven for 30 minutes, or until lightly risen and set – the middle might still be slightly soft but this is ok – the brownies will be fudgy. Spoon the batter into the prepared tin and spread level with the back of a spoon. Scatter with chocolate chips, if using, and bake on the middle shelf of the preheated oven for 30 minutes, or until lightly risen and set – the middle might still be slightly soft but this is ok – the brownies will be fudgy. Leave the brownies to cool completely in the tin, then transfer to a board and cut into squares. Leave the brownies to cool completely in the tin, then transfer to a board and cut into squares. Recipe tips If you have whole flaxseed, you can grind it in a coffee grinder to use as an egg replacer. It may taste slightly of coffee, but that's all to the good in this recipe! | {
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"title": "Vegan chocolate brownies recipe",
"content": "An average of 3.7 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_brownies_49409_16x9.jpg We've done it! We've created the perfect, fudgy, rich vegan brownie recipe. Add a fistful of vegan chocolate chips to make your brownies extra decadent. You will need a 20 x 30cm/8 x 12in baking tin. Each serving provides 374 kcal, 3.5g protein, 48g carbohydrate (of which 37g sugars), 18.5g fat (of which 6.5g saturates), 2g fibre and 0.25g salt. 3 tbsp ground flaxseed200g/7oz vegan dark chocolate, chopped175g/6oz dairy-free margarine125g/4½oz caster sugar125g/4½oz light muscovado sugar2 tbsp maple syrup or barley malt extract1 tsp vanilla extract150g/5½oz plain flour½ tsp baking powderpinch salt2 tbsp soya milk100g/3½oz vegan chocolate chips (optional) 3 tbsp ground flaxseed 200g/7oz vegan dark chocolate, chopped 175g/6oz dairy-free margarine 125g/4½oz caster sugar 125g/4½oz light muscovado sugar 2 tbsp maple syrup or barley malt extract 1 tsp vanilla extract 150g/5½oz plain flour ½ tsp baking powder pinch salt 2 tbsp soya milk 100g/3½oz vegan chocolate chips (optional) Method Preheat the oven to 170C/150C Fan/Gas 3. Grease a 20 x 30cm/8 x 12in baking tin and line the base and sides with baking parchment.In a small bowl, combine the ground flaxseed with 9 tablespoons cold water and whisk together. Set aside for 10 minutes.Melt the chocolate in a heatproof bowl set over a pan of barely simmering water – do not allow the bowl to come into contact with the water. When almost all of the chocolate has melted, add the dairy-free margarine and remove the bowl from the heat to allow the margarine to melt into the chocolate.Add both types of sugar to the chocolate along with the maple syrup and vanilla extract and mix until smooth. Sift the flour, baking powder and salt into the bowl, add the soaked flax seed and the milk and mix until thoroughly incorporated and the mixture is smooth. Spoon the batter into the prepared tin and spread level with the back of a spoon. Scatter with chocolate chips, if using, and bake on the middle shelf of the preheated oven for 30 minutes, or until lightly risen and set – the middle might still be slightly soft but this is ok – the brownies will be fudgy.Leave the brownies to cool completely in the tin, then transfer to a board and cut into squares. Preheat the oven to 170C/150C Fan/Gas 3. Grease a 20 x 30cm/8 x 12in baking tin and line the base and sides with baking parchment. Preheat the oven to 170C/150C Fan/Gas 3. Grease a 20 x 30cm/8 x 12in baking tin and line the base and sides with baking parchment. In a small bowl, combine the ground flaxseed with 9 tablespoons cold water and whisk together. Set aside for 10 minutes. In a small bowl, combine the ground flaxseed with 9 tablespoons cold water and whisk together. Set aside for 10 minutes. Melt the chocolate in a heatproof bowl set over a pan of barely simmering water – do not allow the bowl to come into contact with the water. When almost all of the chocolate has melted, add the dairy-free margarine and remove the bowl from the heat to allow the margarine to melt into the chocolate. Melt the chocolate in a heatproof bowl set over a pan of barely simmering water – do not allow the bowl to come into contact with the water. When almost all of the chocolate has melted, add the dairy-free margarine and remove the bowl from the heat to allow the margarine to melt into the chocolate. Add both types of sugar to the chocolate along with the maple syrup and vanilla extract and mix until smooth. Add both types of sugar to the chocolate along with the maple syrup and vanilla extract and mix until smooth. Sift the flour, baking powder and salt into the bowl, add the soaked flax seed and the milk and mix until thoroughly incorporated and the mixture is smooth. Sift the flour, baking powder and salt into the bowl, add the soaked flax seed and the milk and mix until thoroughly incorporated and the mixture is smooth. Spoon the batter into the prepared tin and spread level with the back of a spoon. Scatter with chocolate chips, if using, and bake on the middle shelf of the preheated oven for 30 minutes, or until lightly risen and set – the middle might still be slightly soft but this is ok – the brownies will be fudgy. Spoon the batter into the prepared tin and spread level with the back of a spoon. Scatter with chocolate chips, if using, and bake on the middle shelf of the preheated oven for 30 minutes, or until lightly risen and set – the middle might still be slightly soft but this is ok – the brownies will be fudgy. Leave the brownies to cool completely in the tin, then transfer to a board and cut into squares. Leave the brownies to cool completely in the tin, then transfer to a board and cut into squares. Recipe tips If you have whole flaxseed, you can grind it in a coffee grinder to use as an egg replacer. It may taste slightly of coffee, but that's all to the good in this recipe!"
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} | af5a704899d77e75da2af798cac2c2a900b05a533f633ed12b457026868967ed | Black Forest gâteau recipe
An average of 4.1 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/black_forest_gateau_39909_16x9.jpg Make a genoise sponge for the lightest, fluffiest Black Forest gâteau filled with cherries and cream. Absolutely classic. 6 free-range eggs 250g/9oz caster sugar 100g/3½oz plain flour 60g/2¼oz cocoa powder 150g/5½oz butter, melted and cooled, plus extra for greasing100g/3½oz morello cherry jam 425g tin pitted black cherries, drained (see Recipe Tips)500ml/18fl oz double cream 2 tbsp icing sugar 100g/3½oz dark chocolate, to decorate 6 free-range eggs 250g/9oz caster sugar 100g/3½oz plain flour 60g/2¼oz cocoa powder 150g/5½oz butter, melted and cooled, plus extra for greasing 100g/3½oz morello cherry jam 425g tin pitted black cherries, drained (see Recipe Tips) 500ml/18fl oz double cream 2 tbsp icing sugar 100g/3½oz dark chocolate, to decorate Method Preheat oven to 180C/160C Fan/Gas 4. Grease and line the base of three 20cm/8in sandwich tins with baking paper. In a bowl, whisk together the eggs and sugar with an electric hand whisk until very light and fluffy. The mixture should leave a visible trail when you lift the whisk (ribbon stage). This will take around 10 minutes. In a separate bowl, sift the flour and cocoa powder together before folding it into the egg mixture, being very gentle so as not to knock the air out.Gently pour in the cooled melted butter down the inside of the bowl and carefully fold it in.Divide the mixture equally between the three tins and bake for 20–25 minutes, until springy to the touch. Set aside to cool for 5 minutes, then turn out onto a wire rack, peeling off the baking paper, and allow to cool completely. Heat the jam in a small saucepan to melt. Reserve eight of the tinned cherries for the top of the cake, then mix the remainder into the jam. Set aside to cool completely.Whisk the cream and icing sugar together until soft peaks form. Set aside in the fridge until you are ready to assemble. When the cake is completely cool, place the whipped cream in a piping bag with a star nozzle and pipe a small amount of cream onto the first layer of sponge and spread evenly. Then pipe a ring around the edge and fill the middle with half the cherry mixture. Place the second layer of sponge on top and repeat the process.Pipe eight swirls of cream on top of the cake, topping each with a reserved cherry. Use a vegetable peeler to shave the dark chocolate into curls over the top (alternatively, grate the chocolate and sprinkle over). This cake is best eaten on the day it’s made. Preheat oven to 180C/160C Fan/Gas 4. Grease and line the base of three 20cm/8in sandwich tins with baking paper. Preheat oven to 180C/160C Fan/Gas 4. Grease and line the base of three 20cm/8in sandwich tins with baking paper. In a bowl, whisk together the eggs and sugar with an electric hand whisk until very light and fluffy. The mixture should leave a visible trail when you lift the whisk (ribbon stage). This will take around 10 minutes. In a bowl, whisk together the eggs and sugar with an electric hand whisk until very light and fluffy. The mixture should leave a visible trail when you lift the whisk (ribbon stage). This will take around 10 minutes. In a separate bowl, sift the flour and cocoa powder together before folding it into the egg mixture, being very gentle so as not to knock the air out. In a separate bowl, sift the flour and cocoa powder together before folding it into the egg mixture, being very gentle so as not to knock the air out. Gently pour in the cooled melted butter down the inside of the bowl and carefully fold it in. Gently pour in the cooled melted butter down the inside of the bowl and carefully fold it in. Divide the mixture equally between the three tins and bake for 20–25 minutes, until springy to the touch. Set aside to cool for 5 minutes, then turn out onto a wire rack, peeling off the baking paper, and allow to cool completely. Divide the mixture equally between the three tins and bake for 20–25 minutes, until springy to the touch. Set aside to cool for 5 minutes, then turn out onto a wire rack, peeling off the baking paper, and allow to cool completely. Heat the jam in a small saucepan to melt. Reserve eight of the tinned cherries for the top of the cake, then mix the remainder into the jam. Set aside to cool completely. Heat the jam in a small saucepan to melt. Reserve eight of the tinned cherries for the top of the cake, then mix the remainder into the jam. Set aside to cool completely. Whisk the cream and icing sugar together until soft peaks form. Set aside in the fridge until you are ready to assemble. Whisk the cream and icing sugar together until soft peaks form. Set aside in the fridge until you are ready to assemble. When the cake is completely cool, place the whipped cream in a piping bag with a star nozzle and pipe a small amount of cream onto the first layer of sponge and spread evenly. Then pipe a ring around the edge and fill the middle with half the cherry mixture. Place the second layer of sponge on top and repeat the process. When the cake is completely cool, place the whipped cream in a piping bag with a star nozzle and pipe a small amount of cream onto the first layer of sponge and spread evenly. Then pipe a ring around the edge and fill the middle with half the cherry mixture. Place the second layer of sponge on top and repeat the process. Pipe eight swirls of cream on top of the cake, topping each with a reserved cherry. Pipe eight swirls of cream on top of the cake, topping each with a reserved cherry. Use a vegetable peeler to shave the dark chocolate into curls over the top (alternatively, grate the chocolate and sprinkle over). This cake is best eaten on the day it’s made. Use a vegetable peeler to shave the dark chocolate into curls over the top (alternatively, grate the chocolate and sprinkle over). This cake is best eaten on the day it’s made. Recipe tips You can also use frozen cherries, but defrost them and drain any juice away before cooking with the jam. If the cherry filling is a little loose, dissolve 1 teaspoon cornflour into 1 tablespoon of water and add it to the fruit in the pan. Simmer for a few minutes until thickened. You can freeze the cake layers, well-wrapped in plastic bags, for up to a month. You can assemble the cake layers while frozen. They will defrost in about half an hour. | {
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"title": "Black Forest gâteau recipe",
"content": "An average of 4.1 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/black_forest_gateau_39909_16x9.jpg Make a genoise sponge for the lightest, fluffiest Black Forest gâteau filled with cherries and cream. Absolutely classic. 6 free-range eggs 250g/9oz caster sugar 100g/3½oz plain flour 60g/2¼oz cocoa powder 150g/5½oz butter, melted and cooled, plus extra for greasing100g/3½oz morello cherry jam 425g tin pitted black cherries, drained (see Recipe Tips)500ml/18fl oz double cream 2 tbsp icing sugar 100g/3½oz dark chocolate, to decorate 6 free-range eggs 250g/9oz caster sugar 100g/3½oz plain flour 60g/2¼oz cocoa powder 150g/5½oz butter, melted and cooled, plus extra for greasing 100g/3½oz morello cherry jam 425g tin pitted black cherries, drained (see Recipe Tips) 500ml/18fl oz double cream 2 tbsp icing sugar 100g/3½oz dark chocolate, to decorate Method Preheat oven to 180C/160C Fan/Gas 4. Grease and line the base of three 20cm/8in sandwich tins with baking paper. In a bowl, whisk together the eggs and sugar with an electric hand whisk until very light and fluffy. The mixture should leave a visible trail when you lift the whisk (ribbon stage). This will take around 10 minutes. In a separate bowl, sift the flour and cocoa powder together before folding it into the egg mixture, being very gentle so as not to knock the air out.Gently pour in the cooled melted butter down the inside of the bowl and carefully fold it in.Divide the mixture equally between the three tins and bake for 20–25 minutes, until springy to the touch. Set aside to cool for 5 minutes, then turn out onto a wire rack, peeling off the baking paper, and allow to cool completely. Heat the jam in a small saucepan to melt. Reserve eight of the tinned cherries for the top of the cake, then mix the remainder into the jam. Set aside to cool completely.Whisk the cream and icing sugar together until soft peaks form. Set aside in the fridge until you are ready to assemble. When the cake is completely cool, place the whipped cream in a piping bag with a star nozzle and pipe a small amount of cream onto the first layer of sponge and spread evenly. Then pipe a ring around the edge and fill the middle with half the cherry mixture. Place the second layer of sponge on top and repeat the process.Pipe eight swirls of cream on top of the cake, topping each with a reserved cherry. Use a vegetable peeler to shave the dark chocolate into curls over the top (alternatively, grate the chocolate and sprinkle over). This cake is best eaten on the day it’s made. Preheat oven to 180C/160C Fan/Gas 4. Grease and line the base of three 20cm/8in sandwich tins with baking paper. Preheat oven to 180C/160C Fan/Gas 4. Grease and line the base of three 20cm/8in sandwich tins with baking paper. In a bowl, whisk together the eggs and sugar with an electric hand whisk until very light and fluffy. The mixture should leave a visible trail when you lift the whisk (ribbon stage). This will take around 10 minutes. In a bowl, whisk together the eggs and sugar with an electric hand whisk until very light and fluffy. The mixture should leave a visible trail when you lift the whisk (ribbon stage). This will take around 10 minutes. In a separate bowl, sift the flour and cocoa powder together before folding it into the egg mixture, being very gentle so as not to knock the air out. In a separate bowl, sift the flour and cocoa powder together before folding it into the egg mixture, being very gentle so as not to knock the air out. Gently pour in the cooled melted butter down the inside of the bowl and carefully fold it in. Gently pour in the cooled melted butter down the inside of the bowl and carefully fold it in. Divide the mixture equally between the three tins and bake for 20–25 minutes, until springy to the touch. Set aside to cool for 5 minutes, then turn out onto a wire rack, peeling off the baking paper, and allow to cool completely. Divide the mixture equally between the three tins and bake for 20–25 minutes, until springy to the touch. Set aside to cool for 5 minutes, then turn out onto a wire rack, peeling off the baking paper, and allow to cool completely. Heat the jam in a small saucepan to melt. Reserve eight of the tinned cherries for the top of the cake, then mix the remainder into the jam. Set aside to cool completely. Heat the jam in a small saucepan to melt. Reserve eight of the tinned cherries for the top of the cake, then mix the remainder into the jam. Set aside to cool completely. Whisk the cream and icing sugar together until soft peaks form. Set aside in the fridge until you are ready to assemble. Whisk the cream and icing sugar together until soft peaks form. Set aside in the fridge until you are ready to assemble. When the cake is completely cool, place the whipped cream in a piping bag with a star nozzle and pipe a small amount of cream onto the first layer of sponge and spread evenly. Then pipe a ring around the edge and fill the middle with half the cherry mixture. Place the second layer of sponge on top and repeat the process. When the cake is completely cool, place the whipped cream in a piping bag with a star nozzle and pipe a small amount of cream onto the first layer of sponge and spread evenly. Then pipe a ring around the edge and fill the middle with half the cherry mixture. Place the second layer of sponge on top and repeat the process. Pipe eight swirls of cream on top of the cake, topping each with a reserved cherry. Pipe eight swirls of cream on top of the cake, topping each with a reserved cherry. Use a vegetable peeler to shave the dark chocolate into curls over the top (alternatively, grate the chocolate and sprinkle over). This cake is best eaten on the day it’s made. Use a vegetable peeler to shave the dark chocolate into curls over the top (alternatively, grate the chocolate and sprinkle over). This cake is best eaten on the day it’s made. Recipe tips You can also use frozen cherries, but defrost them and drain any juice away before cooking with the jam. If the cherry filling is a little loose, dissolve 1 teaspoon cornflour into 1 tablespoon of water and add it to the fruit in the pan. Simmer for a few minutes until thickened. You can freeze the cake layers, well-wrapped in plastic bags, for up to a month. You can assemble the cake layers while frozen. They will defrost in about half an hour."
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} | d3bbabc661fdf8fc10dc35c15d055dc66bd7e3753ba4231503b76bdf8fb5d4de | Speculoos biscuit cake recipe
An average of 4.7 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/biscoff_cake_36914_16x9.jpg This cake is light, fluffy and captures the distinctive flavour of those little caramelised biscuits perfectly. It pairs beautifully with a cup of coffee. 140g/5oz soft margarine (or butter, at room temperature), plus extra for greasing125g/4½oz speculoos biscuits (approximately 16 biscuits)240g/8¾oz smooth speculoos spread, such as Biscoff120g/4½oz soft light brown sugar140g/5oz self-raising flour1 tsp baking powder4 free-range eggs3 tbsp Greek-style yoghurt 140g/5oz soft margarine (or butter, at room temperature), plus extra for greasing 125g/4½oz speculoos biscuits (approximately 16 biscuits) 240g/8¾oz smooth speculoos spread, such as Biscoff 120g/4½oz soft light brown sugar 140g/5oz self-raising flour 1 tsp baking powder 4 free-range eggs 3 tbsp Greek-style yoghurt 150g/5½oz butter, at room temperature250g/9oz icing sugar, sieved100g/3½oz smooth speculoos spread, such as Biscoff 150g/5½oz butter, at room temperature 250g/9oz icing sugar, sieved 100g/3½oz smooth speculoos spread, such as Biscoff Method Preheat the oven to 160C/140C Fan/Gas 2½. Grease two 20cm/8in sandwich cake tins and line the bases with baking paper.To make the cake, blend the biscuits in a food processor to make a very fine crumb.Beat together the speculoos spread, margarine, sugar, flour, baking powder, eggs, yoghurt and 100g/3½oz of the biscuit crumbs in a stand mixer or with an electric whisk. Start on a low speed until all the ingredients are combined, then increase to a high speed and beat until the mixture is pale and fluffy. Set aside the remaining biscuit crumb for decoration. Divide the mixture between the two tins and bake for 30–35 minutes or until a skewer inserted into the middle of the cakes comes out clean. Leave the cakes to cool slightly, before transferring from the tins to a wire rack to cool completely.While the cakes are cooling, make the buttercream. Beat the butter until soft and smooth. Gradually add the icing sugar, a spoonful at a time. Once all of the icing sugar is added, beat until light and fluffy. Add the spread and beat again until combined.Spread two thirds of the buttercream on top of one of the cooled sponges and top with the other sponge. Spread the remaining buttercream on the top in a swirl pattern. Sprinkle with the remaining biscuit crumb and serve. Preheat the oven to 160C/140C Fan/Gas 2½. Grease two 20cm/8in sandwich cake tins and line the bases with baking paper. Preheat the oven to 160C/140C Fan/Gas 2½. Grease two 20cm/8in sandwich cake tins and line the bases with baking paper. To make the cake, blend the biscuits in a food processor to make a very fine crumb. To make the cake, blend the biscuits in a food processor to make a very fine crumb. Beat together the speculoos spread, margarine, sugar, flour, baking powder, eggs, yoghurt and 100g/3½oz of the biscuit crumbs in a stand mixer or with an electric whisk. Start on a low speed until all the ingredients are combined, then increase to a high speed and beat until the mixture is pale and fluffy. Set aside the remaining biscuit crumb for decoration. Beat together the speculoos spread, margarine, sugar, flour, baking powder, eggs, yoghurt and 100g/3½oz of the biscuit crumbs in a stand mixer or with an electric whisk. Start on a low speed until all the ingredients are combined, then increase to a high speed and beat until the mixture is pale and fluffy. Set aside the remaining biscuit crumb for decoration. Divide the mixture between the two tins and bake for 30–35 minutes or until a skewer inserted into the middle of the cakes comes out clean. Leave the cakes to cool slightly, before transferring from the tins to a wire rack to cool completely. Divide the mixture between the two tins and bake for 30–35 minutes or until a skewer inserted into the middle of the cakes comes out clean. Leave the cakes to cool slightly, before transferring from the tins to a wire rack to cool completely. While the cakes are cooling, make the buttercream. Beat the butter until soft and smooth. Gradually add the icing sugar, a spoonful at a time. Once all of the icing sugar is added, beat until light and fluffy. Add the spread and beat again until combined. While the cakes are cooling, make the buttercream. Beat the butter until soft and smooth. Gradually add the icing sugar, a spoonful at a time. Once all of the icing sugar is added, beat until light and fluffy. Add the spread and beat again until combined. Spread two thirds of the buttercream on top of one of the cooled sponges and top with the other sponge. Spread the remaining buttercream on the top in a swirl pattern. Sprinkle with the remaining biscuit crumb and serve. Spread two thirds of the buttercream on top of one of the cooled sponges and top with the other sponge. Spread the remaining buttercream on the top in a swirl pattern. Sprinkle with the remaining biscuit crumb and serve. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Speculoos biscuit cake recipe",
"content": "An average of 4.7 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/biscoff_cake_36914_16x9.jpg This cake is light, fluffy and captures the distinctive flavour of those little caramelised biscuits perfectly. It pairs beautifully with a cup of coffee. 140g/5oz soft margarine (or butter, at room temperature), plus extra for greasing125g/4½oz speculoos biscuits (approximately 16 biscuits)240g/8¾oz smooth speculoos spread, such as Biscoff120g/4½oz soft light brown sugar140g/5oz self-raising flour1 tsp baking powder4 free-range eggs3 tbsp Greek-style yoghurt 140g/5oz soft margarine (or butter, at room temperature), plus extra for greasing 125g/4½oz speculoos biscuits (approximately 16 biscuits) 240g/8¾oz smooth speculoos spread, such as Biscoff 120g/4½oz soft light brown sugar 140g/5oz self-raising flour 1 tsp baking powder 4 free-range eggs 3 tbsp Greek-style yoghurt 150g/5½oz butter, at room temperature250g/9oz icing sugar, sieved100g/3½oz smooth speculoos spread, such as Biscoff 150g/5½oz butter, at room temperature 250g/9oz icing sugar, sieved 100g/3½oz smooth speculoos spread, such as Biscoff Method Preheat the oven to 160C/140C Fan/Gas 2½. Grease two 20cm/8in sandwich cake tins and line the bases with baking paper.To make the cake, blend the biscuits in a food processor to make a very fine crumb.Beat together the speculoos spread, margarine, sugar, flour, baking powder, eggs, yoghurt and 100g/3½oz of the biscuit crumbs in a stand mixer or with an electric whisk. Start on a low speed until all the ingredients are combined, then increase to a high speed and beat until the mixture is pale and fluffy. Set aside the remaining biscuit crumb for decoration. Divide the mixture between the two tins and bake for 30–35 minutes or until a skewer inserted into the middle of the cakes comes out clean. Leave the cakes to cool slightly, before transferring from the tins to a wire rack to cool completely.While the cakes are cooling, make the buttercream. Beat the butter until soft and smooth. Gradually add the icing sugar, a spoonful at a time. Once all of the icing sugar is added, beat until light and fluffy. Add the spread and beat again until combined.Spread two thirds of the buttercream on top of one of the cooled sponges and top with the other sponge. Spread the remaining buttercream on the top in a swirl pattern. Sprinkle with the remaining biscuit crumb and serve. Preheat the oven to 160C/140C Fan/Gas 2½. Grease two 20cm/8in sandwich cake tins and line the bases with baking paper. Preheat the oven to 160C/140C Fan/Gas 2½. Grease two 20cm/8in sandwich cake tins and line the bases with baking paper. To make the cake, blend the biscuits in a food processor to make a very fine crumb. To make the cake, blend the biscuits in a food processor to make a very fine crumb. Beat together the speculoos spread, margarine, sugar, flour, baking powder, eggs, yoghurt and 100g/3½oz of the biscuit crumbs in a stand mixer or with an electric whisk. Start on a low speed until all the ingredients are combined, then increase to a high speed and beat until the mixture is pale and fluffy. Set aside the remaining biscuit crumb for decoration. Beat together the speculoos spread, margarine, sugar, flour, baking powder, eggs, yoghurt and 100g/3½oz of the biscuit crumbs in a stand mixer or with an electric whisk. Start on a low speed until all the ingredients are combined, then increase to a high speed and beat until the mixture is pale and fluffy. Set aside the remaining biscuit crumb for decoration. Divide the mixture between the two tins and bake for 30–35 minutes or until a skewer inserted into the middle of the cakes comes out clean. Leave the cakes to cool slightly, before transferring from the tins to a wire rack to cool completely. Divide the mixture between the two tins and bake for 30–35 minutes or until a skewer inserted into the middle of the cakes comes out clean. Leave the cakes to cool slightly, before transferring from the tins to a wire rack to cool completely. While the cakes are cooling, make the buttercream. Beat the butter until soft and smooth. Gradually add the icing sugar, a spoonful at a time. Once all of the icing sugar is added, beat until light and fluffy. Add the spread and beat again until combined. While the cakes are cooling, make the buttercream. Beat the butter until soft and smooth. Gradually add the icing sugar, a spoonful at a time. Once all of the icing sugar is added, beat until light and fluffy. Add the spread and beat again until combined. Spread two thirds of the buttercream on top of one of the cooled sponges and top with the other sponge. Spread the remaining buttercream on the top in a swirl pattern. Sprinkle with the remaining biscuit crumb and serve. Spread two thirds of the buttercream on top of one of the cooled sponges and top with the other sponge. Spread the remaining buttercream on the top in a swirl pattern. Sprinkle with the remaining biscuit crumb and serve."
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} | 7bcc2437ad57a564a8395a1181ae8018333aaa126c908f06effec4db9e76cec1 | Hairy Bikers' Black Forest cake recipe
Preheat the oven to 190°C/375F/Gas 5. Grease 2 x 20cm/8 in loose-based sandwich tins and line the bases with baking parchment.Put the butter, sugar, flour, cocoa powder, baking powder and eggs into a food processor and blend until smooth and thick. You may need push the mixture down from the sides a couple of times to make sure the mixture is well blended.Divide the batter between the prepared cake tins and spread it out evenly with a rubber spatula. Bake for 22–25 minutes or until the cakes are nicely risen and just beginning to shrink away from the sides of the tins. Remove them from the oven and cool for 5 minutes before turning out on to a wire rack. Take off the lining paper and leave the cakes to cool. When the cakes are cold, cut them in half, horizontally, with a long-bladed serrated knife. Take care to keep the knife parallel to the work surface, to get a good even cut. Place the cakes back on the wire rack or a board, cut sides up.For the filling, put the jam in a saucepan with the sour cherries and Kirsch and place over a low heat. Bring to a gentle simmer and cook for 6–8 minutes, stirring, until the jam has melted and the cherries are beginning to swell. Leave to cool for 15 minutes.Sprinkle the cherry brandy over the chocolate sponges, then spread three of them with the sour cherry mixture and leave to cool. Make sure that the sponge without the cherry topping is from the top half of a cake. Whip 300ml/10fl oz of the cream with an electric hand-whisk until soft peaks form.Transfer one of the sponges (with the cherry topping) very carefully to a cake stand or plate – slide a cake tin base under the sponge to help you. Using a couple of pudding spoons, dollop about a third of the whipped cream gently on top of the cherry mixture. There is no need to spread it out, but try to keep the spoonfuls evenly spaced over the cake. Sprinkle with a little of the grated chocolate.Top with another sponge and repeat the layers twice more. You should end up with three layers of sponge, cherries, cream and chocolate. Place the final sponge on top, with its top surface facing upwards.Whip the remaining 200ml/8fl oz of the cream with an electric hand-whisk until soft peaks form.Using the flat side of a palette knife, spread about three tablespoons of the cream over the top of the cake, taking it all the way to the edge. Spoon the remaining cream into a piping bag fitted with a large, plain nozzle and pipe rosettes around the edge of the cake. Tip almost all the remaining grated chocolate into the centre and sprinkle the rest over the rosettes.Decorate with fresh cherries if you have some. Keep the cake cool or chill until ready to serve.It’s best to eat it the same day as it is made – how could you resist? – but if you need to make the cake in advance, chill it in the fridge for up to 24 hours and allow to stand at room temperature for 30 minutes before serving. Preheat the oven to 190°C/375F/Gas 5. Grease 2 x 20cm/8 in loose-based sandwich tins and line the bases with baking parchment. Preheat the oven to 190°C/375F/Gas 5. Grease 2 x 20cm/8 in loose-based sandwich tins and line the bases with baking parchment. Put the butter, sugar, flour, cocoa powder, baking powder and eggs into a food processor and blend until smooth and thick. You may need push the mixture down from the sides a couple of times to make sure the mixture is well blended. Put the butter, sugar, flour, cocoa powder, baking powder and eggs into a food processor and blend until smooth and thick. You may need push the mixture down from the sides a couple of times to make sure the mixture is well blended. Divide the batter between the prepared cake tins and spread it out evenly with a rubber spatula. Divide the batter between the prepared cake tins and spread it out evenly with a rubber spatula. Bake for 22–25 minutes or until the cakes are nicely risen and just beginning to shrink away from the sides of the tins. Remove them from the oven and cool for 5 minutes before turning out on to a wire rack. Take off the lining paper and leave the cakes to cool. Bake for 22–25 minutes or until the cakes are nicely risen and just beginning to shrink away from the sides of the tins. Remove them from the oven and cool for 5 minutes before turning out on to a wire rack. Take off the lining paper and leave the cakes to cool. When the cakes are cold, cut them in half, horizontally, with a long-bladed serrated knife. Take care to keep the knife parallel to the work surface, to get a good even cut. Place the cakes back on the wire rack or a board, cut sides up. When the cakes are cold, cut them in half, horizontally, with a long-bladed serrated knife. Take care to keep the knife parallel to the work surface, to get a good even cut. Place the cakes back on the wire rack or a board, cut sides up. For the filling, put the jam in a saucepan with the sour cherries and Kirsch and place over a low heat. Bring to a gentle simmer and cook for 6–8 minutes, stirring, until the jam has melted and the cherries are beginning to swell. Leave to cool for 15 minutes. For the filling, put the jam in a saucepan with the sour cherries and Kirsch and place over a low heat. Bring to a gentle simmer and cook for 6–8 minutes, stirring, until the jam has melted and the cherries are beginning to swell. Leave to cool for 15 minutes. Sprinkle the cherry brandy over the chocolate sponges, then spread three of them with the sour cherry mixture and leave to cool. Make sure that the sponge without the cherry topping is from the top half of a cake. Sprinkle the cherry brandy over the chocolate sponges, then spread three of them with the sour cherry mixture and leave to cool. Make sure that the sponge without the cherry topping is from the top half of a cake. Whip 300ml/10fl oz of the cream with an electric hand-whisk until soft peaks form. Whip 300ml/10fl oz of the cream with an electric hand-whisk until soft peaks form. Transfer one of the sponges (with the cherry topping) very carefully to a cake stand or plate – slide a cake tin base under the sponge to help you. Using a couple of pudding spoons, dollop about a third of the whipped cream gently on top of the cherry mixture. There is no need to spread it out, but try to keep the spoonfuls evenly spaced over the cake. Sprinkle with a little of the grated chocolate. Transfer one of the sponges (with the cherry topping) very carefully to a cake stand or plate – slide a cake tin base under the sponge to help you. Using a couple of pudding spoons, dollop about a third of the whipped cream gently on top of the cherry mixture. There is no need to spread it out, but try to keep the spoonfuls evenly spaced over the cake. Sprinkle with a little of the grated chocolate. Top with another sponge and repeat the layers twice more. You should end up with three layers of sponge, cherries, cream and chocolate. Place the final sponge on top, with its top surface facing upwards. Top with another sponge and repeat the layers twice more. You should end up with three layers of sponge, cherries, cream and chocolate. Place the final sponge on top, with its top surface facing upwards. Whip the remaining 200ml/8fl oz of the cream with an electric hand-whisk until soft peaks form. Whip the remaining 200ml/8fl oz of the cream with an electric hand-whisk until soft peaks form. Using the flat side of a palette knife, spread about three tablespoons of the cream over the top of the cake, taking it all the way to the edge. Spoon the remaining cream into a piping bag fitted with a large, plain nozzle and pipe rosettes around the edge of the cake. Tip almost all the remaining grated chocolate into the centre and sprinkle the rest over the rosettes. Using the flat side of a palette knife, spread about three tablespoons of the cream over the top of the cake, taking it all the way to the edge. Spoon the remaining cream into a piping bag fitted with a large, plain nozzle and pipe rosettes around the edge of the cake. Tip almost all the remaining grated chocolate into the centre and sprinkle the rest over the rosettes. Decorate with fresh cherries if you have some. Keep the cake cool or chill until ready to serve. Decorate with fresh cherries if you have some. Keep the cake cool or chill until ready to serve. It’s best to eat it the same day as it is made – how could you resist? – but if you need to make the cake in advance, chill it in the fridge for up to 24 hours and allow to stand at room temperature for 30 minutes before serving. It’s best to eat it the same day as it is made – how could you resist? – but if you need to make the cake in advance, chill it in the fridge for up to 24 hours and allow to stand at room temperature for 30 minutes before serving. | {
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"title": "Hairy Bikers' Black Forest cake recipe",
"content": "Preheat the oven to 190°C/375F/Gas 5. Grease 2 x 20cm/8 in loose-based sandwich tins and line the bases with baking parchment.Put the butter, sugar, flour, cocoa powder, baking powder and eggs into a food processor and blend until smooth and thick. You may need push the mixture down from the sides a couple of times to make sure the mixture is well blended.Divide the batter between the prepared cake tins and spread it out evenly with a rubber spatula. Bake for 22–25 minutes or until the cakes are nicely risen and just beginning to shrink away from the sides of the tins. Remove them from the oven and cool for 5 minutes before turning out on to a wire rack. Take off the lining paper and leave the cakes to cool. When the cakes are cold, cut them in half, horizontally, with a long-bladed serrated knife. Take care to keep the knife parallel to the work surface, to get a good even cut. Place the cakes back on the wire rack or a board, cut sides up.For the filling, put the jam in a saucepan with the sour cherries and Kirsch and place over a low heat. Bring to a gentle simmer and cook for 6–8 minutes, stirring, until the jam has melted and the cherries are beginning to swell. Leave to cool for 15 minutes.Sprinkle the cherry brandy over the chocolate sponges, then spread three of them with the sour cherry mixture and leave to cool. Make sure that the sponge without the cherry topping is from the top half of a cake. Whip 300ml/10fl oz of the cream with an electric hand-whisk until soft peaks form.Transfer one of the sponges (with the cherry topping) very carefully to a cake stand or plate – slide a cake tin base under the sponge to help you. Using a couple of pudding spoons, dollop about a third of the whipped cream gently on top of the cherry mixture. There is no need to spread it out, but try to keep the spoonfuls evenly spaced over the cake. Sprinkle with a little of the grated chocolate.Top with another sponge and repeat the layers twice more. You should end up with three layers of sponge, cherries, cream and chocolate. Place the final sponge on top, with its top surface facing upwards.Whip the remaining 200ml/8fl oz of the cream with an electric hand-whisk until soft peaks form.Using the flat side of a palette knife, spread about three tablespoons of the cream over the top of the cake, taking it all the way to the edge. Spoon the remaining cream into a piping bag fitted with a large, plain nozzle and pipe rosettes around the edge of the cake. Tip almost all the remaining grated chocolate into the centre and sprinkle the rest over the rosettes.Decorate with fresh cherries if you have some. Keep the cake cool or chill until ready to serve.It’s best to eat it the same day as it is made – how could you resist? – but if you need to make the cake in advance, chill it in the fridge for up to 24 hours and allow to stand at room temperature for 30 minutes before serving. Preheat the oven to 190°C/375F/Gas 5. Grease 2 x 20cm/8 in loose-based sandwich tins and line the bases with baking parchment. Preheat the oven to 190°C/375F/Gas 5. Grease 2 x 20cm/8 in loose-based sandwich tins and line the bases with baking parchment. Put the butter, sugar, flour, cocoa powder, baking powder and eggs into a food processor and blend until smooth and thick. You may need push the mixture down from the sides a couple of times to make sure the mixture is well blended. Put the butter, sugar, flour, cocoa powder, baking powder and eggs into a food processor and blend until smooth and thick. You may need push the mixture down from the sides a couple of times to make sure the mixture is well blended. Divide the batter between the prepared cake tins and spread it out evenly with a rubber spatula. Divide the batter between the prepared cake tins and spread it out evenly with a rubber spatula. Bake for 22–25 minutes or until the cakes are nicely risen and just beginning to shrink away from the sides of the tins. Remove them from the oven and cool for 5 minutes before turning out on to a wire rack. Take off the lining paper and leave the cakes to cool. Bake for 22–25 minutes or until the cakes are nicely risen and just beginning to shrink away from the sides of the tins. Remove them from the oven and cool for 5 minutes before turning out on to a wire rack. Take off the lining paper and leave the cakes to cool. When the cakes are cold, cut them in half, horizontally, with a long-bladed serrated knife. Take care to keep the knife parallel to the work surface, to get a good even cut. Place the cakes back on the wire rack or a board, cut sides up. When the cakes are cold, cut them in half, horizontally, with a long-bladed serrated knife. Take care to keep the knife parallel to the work surface, to get a good even cut. Place the cakes back on the wire rack or a board, cut sides up. For the filling, put the jam in a saucepan with the sour cherries and Kirsch and place over a low heat. Bring to a gentle simmer and cook for 6–8 minutes, stirring, until the jam has melted and the cherries are beginning to swell. Leave to cool for 15 minutes. For the filling, put the jam in a saucepan with the sour cherries and Kirsch and place over a low heat. Bring to a gentle simmer and cook for 6–8 minutes, stirring, until the jam has melted and the cherries are beginning to swell. Leave to cool for 15 minutes. Sprinkle the cherry brandy over the chocolate sponges, then spread three of them with the sour cherry mixture and leave to cool. Make sure that the sponge without the cherry topping is from the top half of a cake. Sprinkle the cherry brandy over the chocolate sponges, then spread three of them with the sour cherry mixture and leave to cool. Make sure that the sponge without the cherry topping is from the top half of a cake. Whip 300ml/10fl oz of the cream with an electric hand-whisk until soft peaks form. Whip 300ml/10fl oz of the cream with an electric hand-whisk until soft peaks form. Transfer one of the sponges (with the cherry topping) very carefully to a cake stand or plate – slide a cake tin base under the sponge to help you. Using a couple of pudding spoons, dollop about a third of the whipped cream gently on top of the cherry mixture. There is no need to spread it out, but try to keep the spoonfuls evenly spaced over the cake. Sprinkle with a little of the grated chocolate. Transfer one of the sponges (with the cherry topping) very carefully to a cake stand or plate – slide a cake tin base under the sponge to help you. Using a couple of pudding spoons, dollop about a third of the whipped cream gently on top of the cherry mixture. There is no need to spread it out, but try to keep the spoonfuls evenly spaced over the cake. Sprinkle with a little of the grated chocolate. Top with another sponge and repeat the layers twice more. You should end up with three layers of sponge, cherries, cream and chocolate. Place the final sponge on top, with its top surface facing upwards. Top with another sponge and repeat the layers twice more. You should end up with three layers of sponge, cherries, cream and chocolate. Place the final sponge on top, with its top surface facing upwards. Whip the remaining 200ml/8fl oz of the cream with an electric hand-whisk until soft peaks form. Whip the remaining 200ml/8fl oz of the cream with an electric hand-whisk until soft peaks form. Using the flat side of a palette knife, spread about three tablespoons of the cream over the top of the cake, taking it all the way to the edge. Spoon the remaining cream into a piping bag fitted with a large, plain nozzle and pipe rosettes around the edge of the cake. Tip almost all the remaining grated chocolate into the centre and sprinkle the rest over the rosettes. Using the flat side of a palette knife, spread about three tablespoons of the cream over the top of the cake, taking it all the way to the edge. Spoon the remaining cream into a piping bag fitted with a large, plain nozzle and pipe rosettes around the edge of the cake. Tip almost all the remaining grated chocolate into the centre and sprinkle the rest over the rosettes. Decorate with fresh cherries if you have some. Keep the cake cool or chill until ready to serve. Decorate with fresh cherries if you have some. Keep the cake cool or chill until ready to serve. It’s best to eat it the same day as it is made – how could you resist? – but if you need to make the cake in advance, chill it in the fridge for up to 24 hours and allow to stand at room temperature for 30 minutes before serving. It’s best to eat it the same day as it is made – how could you resist? – but if you need to make the cake in advance, chill it in the fridge for up to 24 hours and allow to stand at room temperature for 30 minutes before serving."
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} | 1c6c069f41b9043360d3a30d102af11056133a621cd491b79111c1b42c3e6d44 | Vegan pumpkin loaf cake recipe
An average of 4.8 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/vegan_pumpkin_loaf_cake_71775_16x9.jpg Embrace pumpkin season with this vegan pumpkin loaf cake with maple icing. It is lightly spiced and perfectly squidgy. Like gingerbread and treacle sponge, this loaf tastes even better the day after it is baked. It’s also a great way to use up leftover pumpkin from Halloween or use a tin of pumpkin purée instead. 220ml/8fl oz unsweetened almond milk1 tbsp apple cider vinegar or distilled white vinegar125ml/4fl oz neutral oil, plus extra for greasing1 tbsp maple syrup1 tsp vanilla extract200g/7oz pumpkin purée (see Recipe Tip)350g/12oz self-raising flour1 tsp baking powder165g/5¾oz caster sugar1¼ tsp ground mixed spice or chai spice1/8 tsp fine salt 220ml/8fl oz unsweetened almond milk 1 tbsp apple cider vinegar or distilled white vinegar 125ml/4fl oz neutral oil, plus extra for greasing 1 tbsp maple syrup 1 tsp vanilla extract 200g/7oz pumpkin purée (see Recipe Tip) 350g/12oz self-raising flour 1 tsp baking powder 165g/5¾oz caster sugar 1¼ tsp ground mixed spice or chai spice 1/8 tsp fine salt 150g/5½oz icing sugar1½ tbsp maple syrup1 tbsp unsweetened almond milk 150g/5½oz icing sugar 1½ tbsp maple syrup 1 tbsp unsweetened almond milk Method To make the cake, grease and line a 25x16cm/10x6¼in loaf tin with baking paper. (This is roughly a 1.8kg/4lb loaf tin.) Stir together the almond milk and vinegar in a jug. Leave to stand for 10 minutes until slightly curdled. Whisk in the oil, maple syrup, vanilla extract and pumpkin purée. Preheat the oven to 180C/160C Fan/Gas 4. Sift the flour, baking powder, caster sugar, mixed spice and salt into a large bowl. Pour the milk mixture into the flour mixture and beat with a balloon whisk for 30–40 seconds, or until completely smooth. Do not overmix. Pour the batter into the loaf tin and knock the tin on the worktop several times to remove any air bubbles. Bake in the centre of the oven for 50–55 minutes. Do not open the oven for the first 50 minutes or the cake may deflate. To test if the cake is cooked, insert a cocktail stick into the centre. It should come out clean with just a few moist crumbs attached. If there is still wet batter on the stick, bake for a little longer. Remove from the oven and leave to cool in the tin for 15 minutes. Carefully remove the cake from the tin and leave to cool fully on a wire rack.To make the icing, mix the icing sugar, maple syrup and milk in a bowl. Pour the icing over the top of the cooled cake and leave to set for 1–2 hours at room temperature. Cut the cake into slices and serve. To make the cake, grease and line a 25x16cm/10x6¼in loaf tin with baking paper. (This is roughly a 1.8kg/4lb loaf tin.) To make the cake, grease and line a 25x16cm/10x6¼in loaf tin with baking paper. (This is roughly a 1.8kg/4lb loaf tin.) Stir together the almond milk and vinegar in a jug. Leave to stand for 10 minutes until slightly curdled. Whisk in the oil, maple syrup, vanilla extract and pumpkin purée. Stir together the almond milk and vinegar in a jug. Leave to stand for 10 minutes until slightly curdled. Whisk in the oil, maple syrup, vanilla extract and pumpkin purée. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Sift the flour, baking powder, caster sugar, mixed spice and salt into a large bowl. Pour the milk mixture into the flour mixture and beat with a balloon whisk for 30–40 seconds, or until completely smooth. Do not overmix. Sift the flour, baking powder, caster sugar, mixed spice and salt into a large bowl. Pour the milk mixture into the flour mixture and beat with a balloon whisk for 30–40 seconds, or until completely smooth. Do not overmix. Pour the batter into the loaf tin and knock the tin on the worktop several times to remove any air bubbles. Bake in the centre of the oven for 50–55 minutes. Do not open the oven for the first 50 minutes or the cake may deflate. To test if the cake is cooked, insert a cocktail stick into the centre. It should come out clean with just a few moist crumbs attached. If there is still wet batter on the stick, bake for a little longer. Pour the batter into the loaf tin and knock the tin on the worktop several times to remove any air bubbles. Bake in the centre of the oven for 50–55 minutes. Do not open the oven for the first 50 minutes or the cake may deflate. To test if the cake is cooked, insert a cocktail stick into the centre. It should come out clean with just a few moist crumbs attached. If there is still wet batter on the stick, bake for a little longer. Remove from the oven and leave to cool in the tin for 15 minutes. Carefully remove the cake from the tin and leave to cool fully on a wire rack. Remove from the oven and leave to cool in the tin for 15 minutes. Carefully remove the cake from the tin and leave to cool fully on a wire rack. To make the icing, mix the icing sugar, maple syrup and milk in a bowl. Pour the icing over the top of the cooled cake and leave to set for 1–2 hours at room temperature. Cut the cake into slices and serve. To make the icing, mix the icing sugar, maple syrup and milk in a bowl. Pour the icing over the top of the cooled cake and leave to set for 1–2 hours at room temperature. Cut the cake into slices and serve. Recipe tips If you have fresh pumpkin to use up then you can make your own purée instead of buying tinned. Preheat the oven to 180C/160C Fan/Gas 4, halve the pumpkin and scrape out the seeds and stringy bits with a spoon. Place the pumpkin halves, cut side down, onto a baking tray and bake for 45 minutes, until it feels soft to the touch. When cool enough to handle, scrape out the cooked flesh and mash with a fork until smooth. Set aside to cool completely, then use the same as the tinned purée. | {
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"type": "HowTo",
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"title": "Vegan pumpkin loaf cake recipe",
"content": "An average of 4.8 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/vegan_pumpkin_loaf_cake_71775_16x9.jpg Embrace pumpkin season with this vegan pumpkin loaf cake with maple icing. It is lightly spiced and perfectly squidgy. Like gingerbread and treacle sponge, this loaf tastes even better the day after it is baked. It’s also a great way to use up leftover pumpkin from Halloween or use a tin of pumpkin purée instead. 220ml/8fl oz unsweetened almond milk1 tbsp apple cider vinegar or distilled white vinegar125ml/4fl oz neutral oil, plus extra for greasing1 tbsp maple syrup1 tsp vanilla extract200g/7oz pumpkin purée (see Recipe Tip)350g/12oz self-raising flour1 tsp baking powder165g/5¾oz caster sugar1¼ tsp ground mixed spice or chai spice1/8 tsp fine salt 220ml/8fl oz unsweetened almond milk 1 tbsp apple cider vinegar or distilled white vinegar 125ml/4fl oz neutral oil, plus extra for greasing 1 tbsp maple syrup 1 tsp vanilla extract 200g/7oz pumpkin purée (see Recipe Tip) 350g/12oz self-raising flour 1 tsp baking powder 165g/5¾oz caster sugar 1¼ tsp ground mixed spice or chai spice 1/8 tsp fine salt 150g/5½oz icing sugar1½ tbsp maple syrup1 tbsp unsweetened almond milk 150g/5½oz icing sugar 1½ tbsp maple syrup 1 tbsp unsweetened almond milk Method To make the cake, grease and line a 25x16cm/10x6¼in loaf tin with baking paper. (This is roughly a 1.8kg/4lb loaf tin.) Stir together the almond milk and vinegar in a jug. Leave to stand for 10 minutes until slightly curdled. Whisk in the oil, maple syrup, vanilla extract and pumpkin purée. Preheat the oven to 180C/160C Fan/Gas 4. Sift the flour, baking powder, caster sugar, mixed spice and salt into a large bowl. Pour the milk mixture into the flour mixture and beat with a balloon whisk for 30–40 seconds, or until completely smooth. Do not overmix. Pour the batter into the loaf tin and knock the tin on the worktop several times to remove any air bubbles. Bake in the centre of the oven for 50–55 minutes. Do not open the oven for the first 50 minutes or the cake may deflate. To test if the cake is cooked, insert a cocktail stick into the centre. It should come out clean with just a few moist crumbs attached. If there is still wet batter on the stick, bake for a little longer. Remove from the oven and leave to cool in the tin for 15 minutes. Carefully remove the cake from the tin and leave to cool fully on a wire rack.To make the icing, mix the icing sugar, maple syrup and milk in a bowl. Pour the icing over the top of the cooled cake and leave to set for 1–2 hours at room temperature. Cut the cake into slices and serve. To make the cake, grease and line a 25x16cm/10x6¼in loaf tin with baking paper. (This is roughly a 1.8kg/4lb loaf tin.) To make the cake, grease and line a 25x16cm/10x6¼in loaf tin with baking paper. (This is roughly a 1.8kg/4lb loaf tin.) Stir together the almond milk and vinegar in a jug. Leave to stand for 10 minutes until slightly curdled. Whisk in the oil, maple syrup, vanilla extract and pumpkin purée. Stir together the almond milk and vinegar in a jug. Leave to stand for 10 minutes until slightly curdled. Whisk in the oil, maple syrup, vanilla extract and pumpkin purée. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Sift the flour, baking powder, caster sugar, mixed spice and salt into a large bowl. Pour the milk mixture into the flour mixture and beat with a balloon whisk for 30–40 seconds, or until completely smooth. Do not overmix. Sift the flour, baking powder, caster sugar, mixed spice and salt into a large bowl. Pour the milk mixture into the flour mixture and beat with a balloon whisk for 30–40 seconds, or until completely smooth. Do not overmix. Pour the batter into the loaf tin and knock the tin on the worktop several times to remove any air bubbles. Bake in the centre of the oven for 50–55 minutes. Do not open the oven for the first 50 minutes or the cake may deflate. To test if the cake is cooked, insert a cocktail stick into the centre. It should come out clean with just a few moist crumbs attached. If there is still wet batter on the stick, bake for a little longer. Pour the batter into the loaf tin and knock the tin on the worktop several times to remove any air bubbles. Bake in the centre of the oven for 50–55 minutes. Do not open the oven for the first 50 minutes or the cake may deflate. To test if the cake is cooked, insert a cocktail stick into the centre. It should come out clean with just a few moist crumbs attached. If there is still wet batter on the stick, bake for a little longer. Remove from the oven and leave to cool in the tin for 15 minutes. Carefully remove the cake from the tin and leave to cool fully on a wire rack. Remove from the oven and leave to cool in the tin for 15 minutes. Carefully remove the cake from the tin and leave to cool fully on a wire rack. To make the icing, mix the icing sugar, maple syrup and milk in a bowl. Pour the icing over the top of the cooled cake and leave to set for 1–2 hours at room temperature. Cut the cake into slices and serve. To make the icing, mix the icing sugar, maple syrup and milk in a bowl. Pour the icing over the top of the cooled cake and leave to set for 1–2 hours at room temperature. Cut the cake into slices and serve. Recipe tips If you have fresh pumpkin to use up then you can make your own purée instead of buying tinned. Preheat the oven to 180C/160C Fan/Gas 4, halve the pumpkin and scrape out the seeds and stringy bits with a spoon. Place the pumpkin halves, cut side down, onto a baking tray and bake for 45 minutes, until it feels soft to the touch. When cool enough to handle, scrape out the cooked flesh and mash with a fork until smooth. Set aside to cool completely, then use the same as the tinned purée."
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} | 1f3156fa3e401be934f26e4d2f67f68924f27705d16bbd8914372a3ceca9ea4e | Snowman biscuits recipe
Snowman Christmas biscuits An average of 4.3 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/snow_man_biscuits_33998_16x9.jpg Follow our step-by-step guide to making these cute snowman biscuits. These Christmas cookies are a great treat for kids to make or just to eat. 200g/7oz self raising flour100g/3½oz caster sugar100g/3½oz butter, plus extra for greasing1 large free-range egg, lightly beaten1 tsp vanilla extract 200g/7oz self raising flour 100g/3½oz caster sugar 100g/3½oz butter, plus extra for greasing 1 large free-range egg, lightly beaten 1 tsp vanilla extract white and blue fondant icingwhite and black writing icingsprinkles48 small chocolate balls white and blue fondant icing white and black writing icing sprinkles 48 small chocolate balls Method Pre heat the oven to 180C/350F/Gas 4.Mix the flour and sugar together in a bowl, then rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.Add the egg and vanilla essence and mix to form a soft dough.Roll out onto a well-floured work surface and cut into rounds. Place on greased baking sheets and bake for 10-12 minutes, or until golden brown.Cool on a wire rack. When completely cool decorate.Roll out the white fondant icing and cut out circles the same size as the biscuits, brush the backs of the circles with a little cooled boiled water and stick them to the biscuits, smoothing down the icing as you stick it on.Roll out the blue icing and cut out more circles, then cut these in half and using a little more water and stick on top of the white icing for the hats.Brush the hats with water in places where you want the sprinkles to stick and then sprinkle! Pipe decorations on the hat with the white writing icing, then pipe a small blob for the hat bobble and another for the nose – stick on the chocolate balls. Pipe black eyes and mouth then leave to set. Pre heat the oven to 180C/350F/Gas 4. Pre heat the oven to 180C/350F/Gas 4. Mix the flour and sugar together in a bowl, then rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Mix the flour and sugar together in a bowl, then rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the egg and vanilla essence and mix to form a soft dough. Add the egg and vanilla essence and mix to form a soft dough. Roll out onto a well-floured work surface and cut into rounds. Place on greased baking sheets and bake for 10-12 minutes, or until golden brown. Roll out onto a well-floured work surface and cut into rounds. Place on greased baking sheets and bake for 10-12 minutes, or until golden brown. Cool on a wire rack. When completely cool decorate. Cool on a wire rack. When completely cool decorate. Roll out the white fondant icing and cut out circles the same size as the biscuits, brush the backs of the circles with a little cooled boiled water and stick them to the biscuits, smoothing down the icing as you stick it on. Roll out the white fondant icing and cut out circles the same size as the biscuits, brush the backs of the circles with a little cooled boiled water and stick them to the biscuits, smoothing down the icing as you stick it on. Roll out the blue icing and cut out more circles, then cut these in half and using a little more water and stick on top of the white icing for the hats. Roll out the blue icing and cut out more circles, then cut these in half and using a little more water and stick on top of the white icing for the hats. Brush the hats with water in places where you want the sprinkles to stick and then sprinkle! Brush the hats with water in places where you want the sprinkles to stick and then sprinkle! Pipe decorations on the hat with the white writing icing, then pipe a small blob for the hat bobble and another for the nose – stick on the chocolate balls. Pipe black eyes and mouth then leave to set. Pipe decorations on the hat with the white writing icing, then pipe a small blob for the hat bobble and another for the nose – stick on the chocolate balls. Pipe black eyes and mouth then leave to set. | {
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"content": "Snowman Christmas biscuits An average of 4.3 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/snow_man_biscuits_33998_16x9.jpg Follow our step-by-step guide to making these cute snowman biscuits. These Christmas cookies are a great treat for kids to make or just to eat. 200g/7oz self raising flour100g/3½oz caster sugar100g/3½oz butter, plus extra for greasing1 large free-range egg, lightly beaten1 tsp vanilla extract 200g/7oz self raising flour 100g/3½oz caster sugar 100g/3½oz butter, plus extra for greasing 1 large free-range egg, lightly beaten 1 tsp vanilla extract white and blue fondant icingwhite and black writing icingsprinkles48 small chocolate balls white and blue fondant icing white and black writing icing sprinkles 48 small chocolate balls Method Pre heat the oven to 180C/350F/Gas 4.Mix the flour and sugar together in a bowl, then rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.Add the egg and vanilla essence and mix to form a soft dough.Roll out onto a well-floured work surface and cut into rounds. Place on greased baking sheets and bake for 10-12 minutes, or until golden brown.Cool on a wire rack. When completely cool decorate.Roll out the white fondant icing and cut out circles the same size as the biscuits, brush the backs of the circles with a little cooled boiled water and stick them to the biscuits, smoothing down the icing as you stick it on.Roll out the blue icing and cut out more circles, then cut these in half and using a little more water and stick on top of the white icing for the hats.Brush the hats with water in places where you want the sprinkles to stick and then sprinkle! Pipe decorations on the hat with the white writing icing, then pipe a small blob for the hat bobble and another for the nose – stick on the chocolate balls. Pipe black eyes and mouth then leave to set. Pre heat the oven to 180C/350F/Gas 4. Pre heat the oven to 180C/350F/Gas 4. Mix the flour and sugar together in a bowl, then rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Mix the flour and sugar together in a bowl, then rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the egg and vanilla essence and mix to form a soft dough. Add the egg and vanilla essence and mix to form a soft dough. Roll out onto a well-floured work surface and cut into rounds. Place on greased baking sheets and bake for 10-12 minutes, or until golden brown. Roll out onto a well-floured work surface and cut into rounds. Place on greased baking sheets and bake for 10-12 minutes, or until golden brown. Cool on a wire rack. When completely cool decorate. Cool on a wire rack. When completely cool decorate. Roll out the white fondant icing and cut out circles the same size as the biscuits, brush the backs of the circles with a little cooled boiled water and stick them to the biscuits, smoothing down the icing as you stick it on. Roll out the white fondant icing and cut out circles the same size as the biscuits, brush the backs of the circles with a little cooled boiled water and stick them to the biscuits, smoothing down the icing as you stick it on. Roll out the blue icing and cut out more circles, then cut these in half and using a little more water and stick on top of the white icing for the hats. Roll out the blue icing and cut out more circles, then cut these in half and using a little more water and stick on top of the white icing for the hats. Brush the hats with water in places where you want the sprinkles to stick and then sprinkle! Brush the hats with water in places where you want the sprinkles to stick and then sprinkle! Pipe decorations on the hat with the white writing icing, then pipe a small blob for the hat bobble and another for the nose – stick on the chocolate balls. Pipe black eyes and mouth then leave to set. Pipe decorations on the hat with the white writing icing, then pipe a small blob for the hat bobble and another for the nose – stick on the chocolate balls. Pipe black eyes and mouth then leave to set."
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} | 15e7dcc150d0dd0ccf566e0465a05e7914c931e1914fdc42b3c19d17e6fbac91 | Bûche de Noël recipe
Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease a 33x23cm/13x9in Swiss roll tin and line with non-stick baking paper.To make the roulade, place the chocolate pieces in a heatproof bowl suspended over a pan of just simmering water, making sure the base of the bowl does not touch the water. Stir the chocolate and, once fully melted, remove from the heat and set aside to cool slightly, until it’s warm but still runny.Whisk the egg whites in a large mixing bowl with an electric whisk on high speed, until stiff but not dry.In a separate large bowl, whisk the sugar and egg yolks until light, thick and creamy. Add the melted chocolate and gently stir until combined. Add two large spoonfuls of the egg whites into the chocolate mixture to slacken it, mixing gently, then fold in the remaining egg whites. Finally, fold in the sifted cocoa.Pour the mixture into the prepared tin and gently level the surface. Bake for about 25 minutes, until risen and firm in the centre. Remove from the oven, leave in the tin (expect the roulade to dip and crack a little) and set aside until cold.Meanwhile, make the ganache. Measure the cream into a pan and place over a medium heat until hot and steaming. Then remove from the heat and add the chocolate pieces, stirring until melted. Set aside to cool, then chill in the fridge until it is stiff but spreadable.Put a large piece of baking paper onto a work surface and dust with cocoa powder. Turn out the roulade onto the paper. Remove the tin and paper, then brush the surface of the roulade with the whisky.Run a knife along one of the long sides of the roulade, about 2cm/¾in from the edge, being careful not to cut all the way through. Spread the whipped cream all over. Using the paper, roll the roulade up tightly, starting at the long side that you scored, like you would a Swiss roll. Slice off a quarter of the roulade at one end, on an angle. Put the large piece on a serving plate and place the quarter at angle to look like a branch.Spoon the ganache topping into a large piping bag fitted with a star nozzle. Pipe rows of ganache icing over the roulade to create a bark effect. Dust with icing sugar and place a sprig of holly on top to serve. Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease a 33x23cm/13x9in Swiss roll tin and line with non-stick baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease a 33x23cm/13x9in Swiss roll tin and line with non-stick baking paper. To make the roulade, place the chocolate pieces in a heatproof bowl suspended over a pan of just simmering water, making sure the base of the bowl does not touch the water. Stir the chocolate and, once fully melted, remove from the heat and set aside to cool slightly, until it’s warm but still runny. To make the roulade, place the chocolate pieces in a heatproof bowl suspended over a pan of just simmering water, making sure the base of the bowl does not touch the water. Stir the chocolate and, once fully melted, remove from the heat and set aside to cool slightly, until it’s warm but still runny. Whisk the egg whites in a large mixing bowl with an electric whisk on high speed, until stiff but not dry. Whisk the egg whites in a large mixing bowl with an electric whisk on high speed, until stiff but not dry. In a separate large bowl, whisk the sugar and egg yolks until light, thick and creamy. Add the melted chocolate and gently stir until combined. Add two large spoonfuls of the egg whites into the chocolate mixture to slacken it, mixing gently, then fold in the remaining egg whites. Finally, fold in the sifted cocoa. In a separate large bowl, whisk the sugar and egg yolks until light, thick and creamy. Add the melted chocolate and gently stir until combined. Add two large spoonfuls of the egg whites into the chocolate mixture to slacken it, mixing gently, then fold in the remaining egg whites. Finally, fold in the sifted cocoa. Pour the mixture into the prepared tin and gently level the surface. Bake for about 25 minutes, until risen and firm in the centre. Remove from the oven, leave in the tin (expect the roulade to dip and crack a little) and set aside until cold. Pour the mixture into the prepared tin and gently level the surface. Bake for about 25 minutes, until risen and firm in the centre. Remove from the oven, leave in the tin (expect the roulade to dip and crack a little) and set aside until cold. Meanwhile, make the ganache. Measure the cream into a pan and place over a medium heat until hot and steaming. Then remove from the heat and add the chocolate pieces, stirring until melted. Meanwhile, make the ganache. Measure the cream into a pan and place over a medium heat until hot and steaming. Then remove from the heat and add the chocolate pieces, stirring until melted. Set aside to cool, then chill in the fridge until it is stiff but spreadable. Set aside to cool, then chill in the fridge until it is stiff but spreadable. Put a large piece of baking paper onto a work surface and dust with cocoa powder. Turn out the roulade onto the paper. Remove the tin and paper, then brush the surface of the roulade with the whisky. Put a large piece of baking paper onto a work surface and dust with cocoa powder. Turn out the roulade onto the paper. Remove the tin and paper, then brush the surface of the roulade with the whisky. Run a knife along one of the long sides of the roulade, about 2cm/¾in from the edge, being careful not to cut all the way through. Spread the whipped cream all over. Using the paper, roll the roulade up tightly, starting at the long side that you scored, like you would a Swiss roll. Run a knife along one of the long sides of the roulade, about 2cm/¾in from the edge, being careful not to cut all the way through. Spread the whipped cream all over. Using the paper, roll the roulade up tightly, starting at the long side that you scored, like you would a Swiss roll. Slice off a quarter of the roulade at one end, on an angle. Put the large piece on a serving plate and place the quarter at angle to look like a branch. Slice off a quarter of the roulade at one end, on an angle. Put the large piece on a serving plate and place the quarter at angle to look like a branch. Spoon the ganache topping into a large piping bag fitted with a star nozzle. Pipe rows of ganache icing over the roulade to create a bark effect. Dust with icing sugar and place a sprig of holly on top to serve. Spoon the ganache topping into a large piping bag fitted with a star nozzle. Pipe rows of ganache icing over the roulade to create a bark effect. Dust with icing sugar and place a sprig of holly on top to serve. | {
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"title": "Bûche de Noël recipe",
"content": "Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease a 33x23cm/13x9in Swiss roll tin and line with non-stick baking paper.To make the roulade, place the chocolate pieces in a heatproof bowl suspended over a pan of just simmering water, making sure the base of the bowl does not touch the water. Stir the chocolate and, once fully melted, remove from the heat and set aside to cool slightly, until it’s warm but still runny.Whisk the egg whites in a large mixing bowl with an electric whisk on high speed, until stiff but not dry.In a separate large bowl, whisk the sugar and egg yolks until light, thick and creamy. Add the melted chocolate and gently stir until combined. Add two large spoonfuls of the egg whites into the chocolate mixture to slacken it, mixing gently, then fold in the remaining egg whites. Finally, fold in the sifted cocoa.Pour the mixture into the prepared tin and gently level the surface. Bake for about 25 minutes, until risen and firm in the centre. Remove from the oven, leave in the tin (expect the roulade to dip and crack a little) and set aside until cold.Meanwhile, make the ganache. Measure the cream into a pan and place over a medium heat until hot and steaming. Then remove from the heat and add the chocolate pieces, stirring until melted. Set aside to cool, then chill in the fridge until it is stiff but spreadable.Put a large piece of baking paper onto a work surface and dust with cocoa powder. Turn out the roulade onto the paper. Remove the tin and paper, then brush the surface of the roulade with the whisky.Run a knife along one of the long sides of the roulade, about 2cm/¾in from the edge, being careful not to cut all the way through. Spread the whipped cream all over. Using the paper, roll the roulade up tightly, starting at the long side that you scored, like you would a Swiss roll. Slice off a quarter of the roulade at one end, on an angle. Put the large piece on a serving plate and place the quarter at angle to look like a branch.Spoon the ganache topping into a large piping bag fitted with a star nozzle. Pipe rows of ganache icing over the roulade to create a bark effect. Dust with icing sugar and place a sprig of holly on top to serve. Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease a 33x23cm/13x9in Swiss roll tin and line with non-stick baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease a 33x23cm/13x9in Swiss roll tin and line with non-stick baking paper. To make the roulade, place the chocolate pieces in a heatproof bowl suspended over a pan of just simmering water, making sure the base of the bowl does not touch the water. Stir the chocolate and, once fully melted, remove from the heat and set aside to cool slightly, until it’s warm but still runny. To make the roulade, place the chocolate pieces in a heatproof bowl suspended over a pan of just simmering water, making sure the base of the bowl does not touch the water. Stir the chocolate and, once fully melted, remove from the heat and set aside to cool slightly, until it’s warm but still runny. Whisk the egg whites in a large mixing bowl with an electric whisk on high speed, until stiff but not dry. Whisk the egg whites in a large mixing bowl with an electric whisk on high speed, until stiff but not dry. In a separate large bowl, whisk the sugar and egg yolks until light, thick and creamy. Add the melted chocolate and gently stir until combined. Add two large spoonfuls of the egg whites into the chocolate mixture to slacken it, mixing gently, then fold in the remaining egg whites. Finally, fold in the sifted cocoa. In a separate large bowl, whisk the sugar and egg yolks until light, thick and creamy. Add the melted chocolate and gently stir until combined. Add two large spoonfuls of the egg whites into the chocolate mixture to slacken it, mixing gently, then fold in the remaining egg whites. Finally, fold in the sifted cocoa. Pour the mixture into the prepared tin and gently level the surface. Bake for about 25 minutes, until risen and firm in the centre. Remove from the oven, leave in the tin (expect the roulade to dip and crack a little) and set aside until cold. Pour the mixture into the prepared tin and gently level the surface. Bake for about 25 minutes, until risen and firm in the centre. Remove from the oven, leave in the tin (expect the roulade to dip and crack a little) and set aside until cold. Meanwhile, make the ganache. Measure the cream into a pan and place over a medium heat until hot and steaming. Then remove from the heat and add the chocolate pieces, stirring until melted. Meanwhile, make the ganache. Measure the cream into a pan and place over a medium heat until hot and steaming. Then remove from the heat and add the chocolate pieces, stirring until melted. Set aside to cool, then chill in the fridge until it is stiff but spreadable. Set aside to cool, then chill in the fridge until it is stiff but spreadable. Put a large piece of baking paper onto a work surface and dust with cocoa powder. Turn out the roulade onto the paper. Remove the tin and paper, then brush the surface of the roulade with the whisky. Put a large piece of baking paper onto a work surface and dust with cocoa powder. Turn out the roulade onto the paper. Remove the tin and paper, then brush the surface of the roulade with the whisky. Run a knife along one of the long sides of the roulade, about 2cm/¾in from the edge, being careful not to cut all the way through. Spread the whipped cream all over. Using the paper, roll the roulade up tightly, starting at the long side that you scored, like you would a Swiss roll. Run a knife along one of the long sides of the roulade, about 2cm/¾in from the edge, being careful not to cut all the way through. Spread the whipped cream all over. Using the paper, roll the roulade up tightly, starting at the long side that you scored, like you would a Swiss roll. Slice off a quarter of the roulade at one end, on an angle. Put the large piece on a serving plate and place the quarter at angle to look like a branch. Slice off a quarter of the roulade at one end, on an angle. Put the large piece on a serving plate and place the quarter at angle to look like a branch. Spoon the ganache topping into a large piping bag fitted with a star nozzle. Pipe rows of ganache icing over the roulade to create a bark effect. Dust with icing sugar and place a sprig of holly on top to serve. Spoon the ganache topping into a large piping bag fitted with a star nozzle. Pipe rows of ganache icing over the roulade to create a bark effect. Dust with icing sugar and place a sprig of holly on top to serve."
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} | f171852849643b95282267cb373b40fcfa1410ef08c72d13c1e316d4ee80fbc4 | Bluey biscuits (gluten-free) recipe
Preheat the oven to 150C/170C Fan/Gas 2. Line two large baking trays with non-stick baking paper.In a large mixing bowl, cream together the butter and sugar until light and fluffy – I prefer to use an electric hand whisk for this part, but you can do it by hand. Add in the beaten egg and vanilla extract and briefly mix until combined.Next, add the flour and xanthan gum. Mix until all the flour is combined and it starts to come together as a dough. Lightly flour a large sheet of non-stick baking paper and a rolling pin. Roll out the dough to a 6mm/¼in thickness.Cut out the shapes carefully using the template (link in the recipe introduction) and a small sharp knife. Transfer the shapes to your prepared trays, ideally using a large palette knife. Bake for about 10 minutes, or until the edges are very, very slightly golden.Allow the cookies to cool briefly on the tray before transferring to a cooling rack to cool completely.To decorate the biscuits, first make the royal icing. Put the royal icing sugar in a large mixing bowl and gradually mix in 70ml/2¼fl oz water using an electric hand mixer. Start slow and then build up speed until it's thick, glossy and smooth.Divide the icing between five small bowls – with two bowls containing less than the others (as you will need less of the black and yellow icing). Once divided into bowls, colour the icing by adding small dollops of the food colouring gel and mixing well. Use the gel colours to tint the icing in the smaller bowls black and yellow. Tint the icing in two of the remaining bowls to make light blue and navy blue. Keep one bowl of icing white. Grab five more small bowls and transfer a small amount of each icing into each of the new empty bowls – so that you now have two bowls of each colour. Transfer about a third of the light blue and navy blue colours to the new bowls, but transfer only around a quarter of the yellow, black and white.Set the smaller bowls of icing aside and cover with a tea towel. Add a smidge of water to the larger bowls of icing and mix in well – just to make it a bit looser, smoother and more free-flowing but absolutely in no way watery! To the blue and navy blue bowls I added around around half a teaspoon, to the other colours, add even less unless it’s still particularly stiff after mixing in.Transfer all of the bowls of icing into ten separate piping bags labelling them as you go. Label the ones that have water added with their colour as well as the phrase ‘FLOOD ICING’. Label the ones without water added with their colour as ‘LINE ICING’. When you’re ready to decorate, snip off a tiny bit at the end of the piping bags (you want an opening of around 2–3mm).To decorate, use the yellow line icing to pipe a circle onto the biscuits and small triangles for ears (see the photo or video for direction and sizing). Allow them to dry for 5 minutes before using the yellow flood icing to fill the circle and triangles. Use a small toothpick to drag the icing to the lines. Allow to dry for 15–20 minutes or place into an oven at 50C for 5 minutes.Using the white line icing, draw on the shape of the eyes. Use the light blue line icing for outline of the eyebrows. Wait 5 minutes, then flood the eyes with the white flood icing and the eyebrows with the light blue flood icing. Allow to dry for 15–20 minutes or place into an oven at 50C for 5 minutes.Using the navy blue line icing, draw an outline on both sides of Bluey’s face. Allow them to dry for 5 minutes before using the navy blue flood icing to fill the shape. Allow to dry for 15–20 minutes or place into an oven at 50C for 5 minutes.Using the light blue line icing, draw an outline around the bottom of the biscuit and a small line at the very top of the biscuit that bridges both navy sections. Allow them to dry for 5 minutes before using the light blue flood icing to fill the shapes. Allow to dry for 15–20 minutes or place into an oven at 50C for 5 minutes.Using the black line icing, draw on the pupils, nose and smile. Allow them to dry for 5 minutes before using the black flood icing to fill the shapes. Allow to dry for 15–20 minutes or place into an oven at 50C for 5 minutes. Your biscuits are now finished – enjoy! Preheat the oven to 150C/170C Fan/Gas 2. Line two large baking trays with non-stick baking paper. Preheat the oven to 150C/170C Fan/Gas 2. Line two large baking trays with non-stick baking paper. In a large mixing bowl, cream together the butter and sugar until light and fluffy – I prefer to use an electric hand whisk for this part, but you can do it by hand. Add in the beaten egg and vanilla extract and briefly mix until combined. In a large mixing bowl, cream together the butter and sugar until light and fluffy – I prefer to use an electric hand whisk for this part, but you can do it by hand. Add in the beaten egg and vanilla extract and briefly mix until combined. Next, add the flour and xanthan gum. Mix until all the flour is combined and it starts to come together as a dough. Next, add the flour and xanthan gum. Mix until all the flour is combined and it starts to come together as a dough. Lightly flour a large sheet of non-stick baking paper and a rolling pin. Roll out the dough to a 6mm/¼in thickness. Lightly flour a large sheet of non-stick baking paper and a rolling pin. Roll out the dough to a 6mm/¼in thickness. Cut out the shapes carefully using the template (link in the recipe introduction) and a small sharp knife. Transfer the shapes to your prepared trays, ideally using a large palette knife. Cut out the shapes carefully using the template (link in the recipe introduction) and a small sharp knife. Transfer the shapes to your prepared trays, ideally using a large palette knife. Bake for about 10 minutes, or until the edges are very, very slightly golden. Bake for about 10 minutes, or until the edges are very, very slightly golden. Allow the cookies to cool briefly on the tray before transferring to a cooling rack to cool completely. Allow the cookies to cool briefly on the tray before transferring to a cooling rack to cool completely. To decorate the biscuits, first make the royal icing. Put the royal icing sugar in a large mixing bowl and gradually mix in 70ml/2¼fl oz water using an electric hand mixer. Start slow and then build up speed until it's thick, glossy and smooth. To decorate the biscuits, first make the royal icing. Put the royal icing sugar in a large mixing bowl and gradually mix in 70ml/2¼fl oz water using an electric hand mixer. Start slow and then build up speed until it's thick, glossy and smooth. Divide the icing between five small bowls – with two bowls containing less than the others (as you will need less of the black and yellow icing). Once divided into bowls, colour the icing by adding small dollops of the food colouring gel and mixing well. Use the gel colours to tint the icing in the smaller bowls black and yellow. Tint the icing in two of the remaining bowls to make light blue and navy blue. Keep one bowl of icing white. Divide the icing between five small bowls – with two bowls containing less than the others (as you will need less of the black and yellow icing). Once divided into bowls, colour the icing by adding small dollops of the food colouring gel and mixing well. Use the gel colours to tint the icing in the smaller bowls black and yellow. Tint the icing in two of the remaining bowls to make light blue and navy blue. Keep one bowl of icing white. Grab five more small bowls and transfer a small amount of each icing into each of the new empty bowls – so that you now have two bowls of each colour. Transfer about a third of the light blue and navy blue colours to the new bowls, but transfer only around a quarter of the yellow, black and white. Grab five more small bowls and transfer a small amount of each icing into each of the new empty bowls – so that you now have two bowls of each colour. Transfer about a third of the light blue and navy blue colours to the new bowls, but transfer only around a quarter of the yellow, black and white. Set the smaller bowls of icing aside and cover with a tea towel. Add a smidge of water to the larger bowls of icing and mix in well – just to make it a bit looser, smoother and more free-flowing but absolutely in no way watery! To the blue and navy blue bowls I added around around half a teaspoon, to the other colours, add even less unless it’s still particularly stiff after mixing in. Set the smaller bowls of icing aside and cover with a tea towel. Add a smidge of water to the larger bowls of icing and mix in well – just to make it a bit looser, smoother and more free-flowing but absolutely in no way watery! To the blue and navy blue bowls I added around around half a teaspoon, to the other colours, add even less unless it’s still particularly stiff after mixing in. Transfer all of the bowls of icing into ten separate piping bags labelling them as you go. Label the ones that have water added with their colour as well as the phrase ‘FLOOD ICING’. Label the ones without water added with their colour as ‘LINE ICING’. When you’re ready to decorate, snip off a tiny bit at the end of the piping bags (you want an opening of around 2–3mm). Transfer all of the bowls of icing into ten separate piping bags labelling them as you go. Label the ones that have water added with their colour as well as the phrase ‘FLOOD ICING’. Label the ones without water added with their colour as ‘LINE ICING’. When you’re ready to decorate, snip off a tiny bit at the end of the piping bags (you want an opening of around 2–3mm). To decorate, use the yellow line icing to pipe a circle onto the biscuits and small triangles for ears (see the photo or video for direction and sizing). Allow them to dry for 5 minutes before using the yellow flood icing to fill the circle and triangles. Use a small toothpick to drag the icing to the lines. Allow to dry for 15–20 minutes or place into an oven at 50C for 5 minutes. To decorate, use the yellow line icing to pipe a circle onto the biscuits and small triangles for ears (see the photo or video for direction and sizing). Allow them to dry for 5 minutes before using the yellow flood icing to fill the circle and triangles. Use a small toothpick to drag the icing to the lines. Allow to dry for 15–20 minutes or place into an oven at 50C for 5 minutes. Using the white line icing, draw on the shape of the eyes. Use the light blue line icing for outline of the eyebrows. Wait 5 minutes, then flood the eyes with the white flood icing and the eyebrows with the light blue flood icing. Allow to dry for 15–20 minutes or place into an oven at 50C for 5 minutes. Using the white line icing, draw on the shape of the eyes. Use the light blue line icing for outline of the eyebrows. Wait 5 minutes, then flood the eyes with the white flood icing and the eyebrows with the light blue flood icing. Allow to dry for 15–20 minutes or place into an oven at 50C for 5 minutes. Using the navy blue line icing, draw an outline on both sides of Bluey’s face. Allow them to dry for 5 minutes before using the navy blue flood icing to fill the shape. Allow to dry for 15–20 minutes or place into an oven at 50C for 5 minutes. Using the navy blue line icing, draw an outline on both sides of Bluey’s face. Allow them to dry for 5 minutes before using the navy blue flood icing to fill the shape. Allow to dry for 15–20 minutes or place into an oven at 50C for 5 minutes. Using the light blue line icing, draw an outline around the bottom of the biscuit and a small line at the very top of the biscuit that bridges both navy sections. Allow them to dry for 5 minutes before using the light blue flood icing to fill the shapes. Allow to dry for 15–20 minutes or place into an oven at 50C for 5 minutes. Using the light blue line icing, draw an outline around the bottom of the biscuit and a small line at the very top of the biscuit that bridges both navy sections. Allow them to dry for 5 minutes before using the light blue flood icing to fill the shapes. Allow to dry for 15–20 minutes or place into an oven at 50C for 5 minutes. Using the black line icing, draw on the pupils, nose and smile. Allow them to dry for 5 minutes before using the black flood icing to fill the shapes. Allow to dry for 15–20 minutes or place into an oven at 50C for 5 minutes. Your biscuits are now finished – enjoy! Using the black line icing, draw on the pupils, nose and smile. Allow them to dry for 5 minutes before using the black flood icing to fill the shapes. Allow to dry for 15–20 minutes or place into an oven at 50C for 5 minutes. Your biscuits are now finished – enjoy! | {
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"title": "Bluey biscuits (gluten-free) recipe",
"content": "Preheat the oven to 150C/170C Fan/Gas 2. Line two large baking trays with non-stick baking paper.In a large mixing bowl, cream together the butter and sugar until light and fluffy – I prefer to use an electric hand whisk for this part, but you can do it by hand. Add in the beaten egg and vanilla extract and briefly mix until combined.Next, add the flour and xanthan gum. Mix until all the flour is combined and it starts to come together as a dough. Lightly flour a large sheet of non-stick baking paper and a rolling pin. Roll out the dough to a 6mm/¼in thickness.Cut out the shapes carefully using the template (link in the recipe introduction) and a small sharp knife. Transfer the shapes to your prepared trays, ideally using a large palette knife. Bake for about 10 minutes, or until the edges are very, very slightly golden.Allow the cookies to cool briefly on the tray before transferring to a cooling rack to cool completely.To decorate the biscuits, first make the royal icing. Put the royal icing sugar in a large mixing bowl and gradually mix in 70ml/2¼fl oz water using an electric hand mixer. Start slow and then build up speed until it's thick, glossy and smooth.Divide the icing between five small bowls – with two bowls containing less than the others (as you will need less of the black and yellow icing). Once divided into bowls, colour the icing by adding small dollops of the food colouring gel and mixing well. Use the gel colours to tint the icing in the smaller bowls black and yellow. Tint the icing in two of the remaining bowls to make light blue and navy blue. Keep one bowl of icing white. Grab five more small bowls and transfer a small amount of each icing into each of the new empty bowls – so that you now have two bowls of each colour. Transfer about a third of the light blue and navy blue colours to the new bowls, but transfer only around a quarter of the yellow, black and white.Set the smaller bowls of icing aside and cover with a tea towel. Add a smidge of water to the larger bowls of icing and mix in well – just to make it a bit looser, smoother and more free-flowing but absolutely in no way watery! To the blue and navy blue bowls I added around around half a teaspoon, to the other colours, add even less unless it’s still particularly stiff after mixing in.Transfer all of the bowls of icing into ten separate piping bags labelling them as you go. Label the ones that have water added with their colour as well as the phrase ‘FLOOD ICING’. Label the ones without water added with their colour as ‘LINE ICING’. When you’re ready to decorate, snip off a tiny bit at the end of the piping bags (you want an opening of around 2–3mm).To decorate, use the yellow line icing to pipe a circle onto the biscuits and small triangles for ears (see the photo or video for direction and sizing). Allow them to dry for 5 minutes before using the yellow flood icing to fill the circle and triangles. Use a small toothpick to drag the icing to the lines. Allow to dry for 15–20 minutes or place into an oven at 50C for 5 minutes.Using the white line icing, draw on the shape of the eyes. Use the light blue line icing for outline of the eyebrows. Wait 5 minutes, then flood the eyes with the white flood icing and the eyebrows with the light blue flood icing. Allow to dry for 15–20 minutes or place into an oven at 50C for 5 minutes.Using the navy blue line icing, draw an outline on both sides of Bluey’s face. Allow them to dry for 5 minutes before using the navy blue flood icing to fill the shape. Allow to dry for 15–20 minutes or place into an oven at 50C for 5 minutes.Using the light blue line icing, draw an outline around the bottom of the biscuit and a small line at the very top of the biscuit that bridges both navy sections. Allow them to dry for 5 minutes before using the light blue flood icing to fill the shapes. Allow to dry for 15–20 minutes or place into an oven at 50C for 5 minutes.Using the black line icing, draw on the pupils, nose and smile. Allow them to dry for 5 minutes before using the black flood icing to fill the shapes. Allow to dry for 15–20 minutes or place into an oven at 50C for 5 minutes. Your biscuits are now finished – enjoy! Preheat the oven to 150C/170C Fan/Gas 2. Line two large baking trays with non-stick baking paper. Preheat the oven to 150C/170C Fan/Gas 2. Line two large baking trays with non-stick baking paper. In a large mixing bowl, cream together the butter and sugar until light and fluffy – I prefer to use an electric hand whisk for this part, but you can do it by hand. Add in the beaten egg and vanilla extract and briefly mix until combined. In a large mixing bowl, cream together the butter and sugar until light and fluffy – I prefer to use an electric hand whisk for this part, but you can do it by hand. Add in the beaten egg and vanilla extract and briefly mix until combined. Next, add the flour and xanthan gum. Mix until all the flour is combined and it starts to come together as a dough. Next, add the flour and xanthan gum. Mix until all the flour is combined and it starts to come together as a dough. Lightly flour a large sheet of non-stick baking paper and a rolling pin. Roll out the dough to a 6mm/¼in thickness. Lightly flour a large sheet of non-stick baking paper and a rolling pin. Roll out the dough to a 6mm/¼in thickness. Cut out the shapes carefully using the template (link in the recipe introduction) and a small sharp knife. Transfer the shapes to your prepared trays, ideally using a large palette knife. Cut out the shapes carefully using the template (link in the recipe introduction) and a small sharp knife. Transfer the shapes to your prepared trays, ideally using a large palette knife. Bake for about 10 minutes, or until the edges are very, very slightly golden. Bake for about 10 minutes, or until the edges are very, very slightly golden. Allow the cookies to cool briefly on the tray before transferring to a cooling rack to cool completely. Allow the cookies to cool briefly on the tray before transferring to a cooling rack to cool completely. To decorate the biscuits, first make the royal icing. Put the royal icing sugar in a large mixing bowl and gradually mix in 70ml/2¼fl oz water using an electric hand mixer. Start slow and then build up speed until it's thick, glossy and smooth. To decorate the biscuits, first make the royal icing. Put the royal icing sugar in a large mixing bowl and gradually mix in 70ml/2¼fl oz water using an electric hand mixer. Start slow and then build up speed until it's thick, glossy and smooth. Divide the icing between five small bowls – with two bowls containing less than the others (as you will need less of the black and yellow icing). Once divided into bowls, colour the icing by adding small dollops of the food colouring gel and mixing well. Use the gel colours to tint the icing in the smaller bowls black and yellow. Tint the icing in two of the remaining bowls to make light blue and navy blue. Keep one bowl of icing white. Divide the icing between five small bowls – with two bowls containing less than the others (as you will need less of the black and yellow icing). Once divided into bowls, colour the icing by adding small dollops of the food colouring gel and mixing well. Use the gel colours to tint the icing in the smaller bowls black and yellow. Tint the icing in two of the remaining bowls to make light blue and navy blue. Keep one bowl of icing white. Grab five more small bowls and transfer a small amount of each icing into each of the new empty bowls – so that you now have two bowls of each colour. Transfer about a third of the light blue and navy blue colours to the new bowls, but transfer only around a quarter of the yellow, black and white. Grab five more small bowls and transfer a small amount of each icing into each of the new empty bowls – so that you now have two bowls of each colour. Transfer about a third of the light blue and navy blue colours to the new bowls, but transfer only around a quarter of the yellow, black and white. Set the smaller bowls of icing aside and cover with a tea towel. Add a smidge of water to the larger bowls of icing and mix in well – just to make it a bit looser, smoother and more free-flowing but absolutely in no way watery! To the blue and navy blue bowls I added around around half a teaspoon, to the other colours, add even less unless it’s still particularly stiff after mixing in. Set the smaller bowls of icing aside and cover with a tea towel. Add a smidge of water to the larger bowls of icing and mix in well – just to make it a bit looser, smoother and more free-flowing but absolutely in no way watery! To the blue and navy blue bowls I added around around half a teaspoon, to the other colours, add even less unless it’s still particularly stiff after mixing in. Transfer all of the bowls of icing into ten separate piping bags labelling them as you go. Label the ones that have water added with their colour as well as the phrase ‘FLOOD ICING’. Label the ones without water added with their colour as ‘LINE ICING’. When you’re ready to decorate, snip off a tiny bit at the end of the piping bags (you want an opening of around 2–3mm). Transfer all of the bowls of icing into ten separate piping bags labelling them as you go. Label the ones that have water added with their colour as well as the phrase ‘FLOOD ICING’. Label the ones without water added with their colour as ‘LINE ICING’. When you’re ready to decorate, snip off a tiny bit at the end of the piping bags (you want an opening of around 2–3mm). To decorate, use the yellow line icing to pipe a circle onto the biscuits and small triangles for ears (see the photo or video for direction and sizing). Allow them to dry for 5 minutes before using the yellow flood icing to fill the circle and triangles. Use a small toothpick to drag the icing to the lines. Allow to dry for 15–20 minutes or place into an oven at 50C for 5 minutes. To decorate, use the yellow line icing to pipe a circle onto the biscuits and small triangles for ears (see the photo or video for direction and sizing). Allow them to dry for 5 minutes before using the yellow flood icing to fill the circle and triangles. Use a small toothpick to drag the icing to the lines. Allow to dry for 15–20 minutes or place into an oven at 50C for 5 minutes. Using the white line icing, draw on the shape of the eyes. Use the light blue line icing for outline of the eyebrows. Wait 5 minutes, then flood the eyes with the white flood icing and the eyebrows with the light blue flood icing. Allow to dry for 15–20 minutes or place into an oven at 50C for 5 minutes. Using the white line icing, draw on the shape of the eyes. Use the light blue line icing for outline of the eyebrows. Wait 5 minutes, then flood the eyes with the white flood icing and the eyebrows with the light blue flood icing. Allow to dry for 15–20 minutes or place into an oven at 50C for 5 minutes. Using the navy blue line icing, draw an outline on both sides of Bluey’s face. Allow them to dry for 5 minutes before using the navy blue flood icing to fill the shape. Allow to dry for 15–20 minutes or place into an oven at 50C for 5 minutes. Using the navy blue line icing, draw an outline on both sides of Bluey’s face. Allow them to dry for 5 minutes before using the navy blue flood icing to fill the shape. Allow to dry for 15–20 minutes or place into an oven at 50C for 5 minutes. Using the light blue line icing, draw an outline around the bottom of the biscuit and a small line at the very top of the biscuit that bridges both navy sections. Allow them to dry for 5 minutes before using the light blue flood icing to fill the shapes. Allow to dry for 15–20 minutes or place into an oven at 50C for 5 minutes. Using the light blue line icing, draw an outline around the bottom of the biscuit and a small line at the very top of the biscuit that bridges both navy sections. Allow them to dry for 5 minutes before using the light blue flood icing to fill the shapes. Allow to dry for 15–20 minutes or place into an oven at 50C for 5 minutes. Using the black line icing, draw on the pupils, nose and smile. Allow them to dry for 5 minutes before using the black flood icing to fill the shapes. Allow to dry for 15–20 minutes or place into an oven at 50C for 5 minutes. Your biscuits are now finished – enjoy! Using the black line icing, draw on the pupils, nose and smile. Allow them to dry for 5 minutes before using the black flood icing to fill the shapes. Allow to dry for 15–20 minutes or place into an oven at 50C for 5 minutes. Your biscuits are now finished – enjoy!"
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} | 2cedd577ec2a35f5be20dbdd683b9c13333af84e1f50f6bf2ad3bce654f16d94 | Glitzy Eurovision iced biscuits recipe
An average of 4.6 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/glitzy_eurovision_iced_49836_16x9.jpg Pick the flags of your favourite Eurovision countries to decorate these tasty, melt-in-the-mouth shortbread hearts! Make them glam and fun with lots of glitter and sprinkles. The shortbread itself is extremely quick to make. You will need a few disposable or paper piping bags for this recipe and a 7cm/2¾in wide heart-shaped cutter. 180g/6oz salted butter, softened85g/3oz caster sugar1 tsp vanilla bean paste (or extract) 270g/9¾oz plain flour, plus extra for sprinkling 180g/6oz salted butter, softened 85g/3oz caster sugar 1 tsp vanilla bean paste (or extract) 270g/9¾oz plain flour, plus extra for sprinkling 60g/2¼oz egg white (from approximately 2 free-range eggs), plus extra if needed 360g/12½oz icing sugar, sieved, plus extra if neededgel food colouring (colours depend on the flags being drawn) 60g/2¼oz egg white (from approximately 2 free-range eggs), plus extra if needed 360g/12½oz icing sugar, sieved, plus extra if needed gel food colouring (colours depend on the flags being drawn) edible sprinkles edible glitter edible sprinkles edible glitter Method Line two baking trays with baking paper or silicone mats. (Ideally, make sure these trays fit in your fridge or freezer.)To make the shortbread, beat together the butter and caster sugar in a large bowl until smooth and combined. This can be done with a wooden spoon or a spatula. (Don't cream the butter as if you were making a cake or the biscuits will be very bubbly on top and more likely to spread.) Whisk in the vanilla bean paste. Add the flour and use a spatula to mix into a smooth dough. You may find it easier just to use your hands after a while. Aim to minimise how much you handle the dough, though – the less it is worked, the less the gluten develops which makes for a more melt-in-the-mouth result.Turn out onto a well-floured surface. Sprinkle the top of the dough with a very light dusting of flour and roll out until the dough is about the thickness of a pound coin (or a Euro!). Stamp out hearts with a 7cm/2¾in wide heart-shaped cutter and transfer to the prepared baking trays. Chill in the fridge for at least 30 minutes, or in the freezer for 10 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Bake for 8-10 minutes or until a pale golden colour (smaller biscuits will bake more quickly). Transfer to a wire rack to cool completely. To make the icing, add the egg white to a bowl and whisk with the icing sugar until smooth. To check for the right consistency, run a knife through the icing – it should take around 15–20 seconds to return to a smooth consistency. You may need a little more icing sugar or egg white to adjust the consistency slightly. Divide the icing between different bowls according to how many different colours you need for your flags. Stir in the gel food colourings to get the desired colours. The flags are primarily blue and red, so make plenty of these colours.Transfer the coloured icing to piping bags.Use scissors to cut a small opening in the bags. You can use the same piping bag for both outlining and ‘flooding’ (filling in the outline) as the icing consistency works for both and the areas being covered are quite small. Pipe your chosen Eurovision flags on the biscuits. When you have flooded the middle, use a cocktail stick to to smooth the icing and fill in any gaps. Allow the biscuits to dry, uncovered, at room temperature for at least 1 hour. You can add a border to decorate with sprinkles, or brush edible glitter over the flags. Line two baking trays with baking paper or silicone mats. (Ideally, make sure these trays fit in your fridge or freezer.) Line two baking trays with baking paper or silicone mats. (Ideally, make sure these trays fit in your fridge or freezer.) To make the shortbread, beat together the butter and caster sugar in a large bowl until smooth and combined. This can be done with a wooden spoon or a spatula. (Don't cream the butter as if you were making a cake or the biscuits will be very bubbly on top and more likely to spread.) Whisk in the vanilla bean paste. To make the shortbread, beat together the butter and caster sugar in a large bowl until smooth and combined. This can be done with a wooden spoon or a spatula. (Don't cream the butter as if you were making a cake or the biscuits will be very bubbly on top and more likely to spread.) Whisk in the vanilla bean paste. Add the flour and use a spatula to mix into a smooth dough. You may find it easier just to use your hands after a while. Aim to minimise how much you handle the dough, though – the less it is worked, the less the gluten develops which makes for a more melt-in-the-mouth result. Add the flour and use a spatula to mix into a smooth dough. You may find it easier just to use your hands after a while. Aim to minimise how much you handle the dough, though – the less it is worked, the less the gluten develops which makes for a more melt-in-the-mouth result. Turn out onto a well-floured surface. Sprinkle the top of the dough with a very light dusting of flour and roll out until the dough is about the thickness of a pound coin (or a Euro!). Turn out onto a well-floured surface. Sprinkle the top of the dough with a very light dusting of flour and roll out until the dough is about the thickness of a pound coin (or a Euro!). Stamp out hearts with a 7cm/2¾in wide heart-shaped cutter and transfer to the prepared baking trays. Chill in the fridge for at least 30 minutes, or in the freezer for 10 minutes. Stamp out hearts with a 7cm/2¾in wide heart-shaped cutter and transfer to the prepared baking trays. Chill in the fridge for at least 30 minutes, or in the freezer for 10 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Bake for 8-10 minutes or until a pale golden colour (smaller biscuits will bake more quickly). Transfer to a wire rack to cool completely. Preheat the oven to 200C/180C Fan/Gas 6. Bake for 8-10 minutes or until a pale golden colour (smaller biscuits will bake more quickly). Transfer to a wire rack to cool completely. To make the icing, add the egg white to a bowl and whisk with the icing sugar until smooth. To check for the right consistency, run a knife through the icing – it should take around 15–20 seconds to return to a smooth consistency. You may need a little more icing sugar or egg white to adjust the consistency slightly. To make the icing, add the egg white to a bowl and whisk with the icing sugar until smooth. To check for the right consistency, run a knife through the icing – it should take around 15–20 seconds to return to a smooth consistency. You may need a little more icing sugar or egg white to adjust the consistency slightly. Divide the icing between different bowls according to how many different colours you need for your flags. Stir in the gel food colourings to get the desired colours. The flags are primarily blue and red, so make plenty of these colours. Divide the icing between different bowls according to how many different colours you need for your flags. Stir in the gel food colourings to get the desired colours. The flags are primarily blue and red, so make plenty of these colours. Transfer the coloured icing to piping bags. Transfer the coloured icing to piping bags. Use scissors to cut a small opening in the bags. You can use the same piping bag for both outlining and ‘flooding’ (filling in the outline) as the icing consistency works for both and the areas being covered are quite small. Pipe your chosen Eurovision flags on the biscuits. When you have flooded the middle, use a cocktail stick to to smooth the icing and fill in any gaps. Use scissors to cut a small opening in the bags. You can use the same piping bag for both outlining and ‘flooding’ (filling in the outline) as the icing consistency works for both and the areas being covered are quite small. Pipe your chosen Eurovision flags on the biscuits. When you have flooded the middle, use a cocktail stick to to smooth the icing and fill in any gaps. Allow the biscuits to dry, uncovered, at room temperature for at least 1 hour. You can add a border to decorate with sprinkles, or brush edible glitter over the flags. Allow the biscuits to dry, uncovered, at room temperature for at least 1 hour. You can add a border to decorate with sprinkles, or brush edible glitter over the flags. Recipe tips For an even more melt-in-the-mouth texture, swap 50g/1¾oz plain flour for cornflour (so 220g/7¾oz plain flour and 50g/1¾oz cornflour). To decorate, fine dust-like glitter will create a beautiful shimmer. Chunkier glitter pieces can be used for a different effect and works well around the border. | {
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"title": "Glitzy Eurovision iced biscuits recipe",
"content": "An average of 4.6 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/glitzy_eurovision_iced_49836_16x9.jpg Pick the flags of your favourite Eurovision countries to decorate these tasty, melt-in-the-mouth shortbread hearts! Make them glam and fun with lots of glitter and sprinkles. The shortbread itself is extremely quick to make. You will need a few disposable or paper piping bags for this recipe and a 7cm/2¾in wide heart-shaped cutter. 180g/6oz salted butter, softened85g/3oz caster sugar1 tsp vanilla bean paste (or extract) 270g/9¾oz plain flour, plus extra for sprinkling 180g/6oz salted butter, softened 85g/3oz caster sugar 1 tsp vanilla bean paste (or extract) 270g/9¾oz plain flour, plus extra for sprinkling 60g/2¼oz egg white (from approximately 2 free-range eggs), plus extra if needed 360g/12½oz icing sugar, sieved, plus extra if neededgel food colouring (colours depend on the flags being drawn) 60g/2¼oz egg white (from approximately 2 free-range eggs), plus extra if needed 360g/12½oz icing sugar, sieved, plus extra if needed gel food colouring (colours depend on the flags being drawn) edible sprinkles edible glitter edible sprinkles edible glitter Method Line two baking trays with baking paper or silicone mats. (Ideally, make sure these trays fit in your fridge or freezer.)To make the shortbread, beat together the butter and caster sugar in a large bowl until smooth and combined. This can be done with a wooden spoon or a spatula. (Don't cream the butter as if you were making a cake or the biscuits will be very bubbly on top and more likely to spread.) Whisk in the vanilla bean paste. Add the flour and use a spatula to mix into a smooth dough. You may find it easier just to use your hands after a while. Aim to minimise how much you handle the dough, though – the less it is worked, the less the gluten develops which makes for a more melt-in-the-mouth result.Turn out onto a well-floured surface. Sprinkle the top of the dough with a very light dusting of flour and roll out until the dough is about the thickness of a pound coin (or a Euro!). Stamp out hearts with a 7cm/2¾in wide heart-shaped cutter and transfer to the prepared baking trays. Chill in the fridge for at least 30 minutes, or in the freezer for 10 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Bake for 8-10 minutes or until a pale golden colour (smaller biscuits will bake more quickly). Transfer to a wire rack to cool completely. To make the icing, add the egg white to a bowl and whisk with the icing sugar until smooth. To check for the right consistency, run a knife through the icing – it should take around 15–20 seconds to return to a smooth consistency. You may need a little more icing sugar or egg white to adjust the consistency slightly. Divide the icing between different bowls according to how many different colours you need for your flags. Stir in the gel food colourings to get the desired colours. The flags are primarily blue and red, so make plenty of these colours.Transfer the coloured icing to piping bags.Use scissors to cut a small opening in the bags. You can use the same piping bag for both outlining and ‘flooding’ (filling in the outline) as the icing consistency works for both and the areas being covered are quite small. Pipe your chosen Eurovision flags on the biscuits. When you have flooded the middle, use a cocktail stick to to smooth the icing and fill in any gaps. Allow the biscuits to dry, uncovered, at room temperature for at least 1 hour. You can add a border to decorate with sprinkles, or brush edible glitter over the flags. Line two baking trays with baking paper or silicone mats. (Ideally, make sure these trays fit in your fridge or freezer.) Line two baking trays with baking paper or silicone mats. (Ideally, make sure these trays fit in your fridge or freezer.) To make the shortbread, beat together the butter and caster sugar in a large bowl until smooth and combined. This can be done with a wooden spoon or a spatula. (Don't cream the butter as if you were making a cake or the biscuits will be very bubbly on top and more likely to spread.) Whisk in the vanilla bean paste. To make the shortbread, beat together the butter and caster sugar in a large bowl until smooth and combined. This can be done with a wooden spoon or a spatula. (Don't cream the butter as if you were making a cake or the biscuits will be very bubbly on top and more likely to spread.) Whisk in the vanilla bean paste. Add the flour and use a spatula to mix into a smooth dough. You may find it easier just to use your hands after a while. Aim to minimise how much you handle the dough, though – the less it is worked, the less the gluten develops which makes for a more melt-in-the-mouth result. Add the flour and use a spatula to mix into a smooth dough. You may find it easier just to use your hands after a while. Aim to minimise how much you handle the dough, though – the less it is worked, the less the gluten develops which makes for a more melt-in-the-mouth result. Turn out onto a well-floured surface. Sprinkle the top of the dough with a very light dusting of flour and roll out until the dough is about the thickness of a pound coin (or a Euro!). Turn out onto a well-floured surface. Sprinkle the top of the dough with a very light dusting of flour and roll out until the dough is about the thickness of a pound coin (or a Euro!). Stamp out hearts with a 7cm/2¾in wide heart-shaped cutter and transfer to the prepared baking trays. Chill in the fridge for at least 30 minutes, or in the freezer for 10 minutes. Stamp out hearts with a 7cm/2¾in wide heart-shaped cutter and transfer to the prepared baking trays. Chill in the fridge for at least 30 minutes, or in the freezer for 10 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Bake for 8-10 minutes or until a pale golden colour (smaller biscuits will bake more quickly). Transfer to a wire rack to cool completely. Preheat the oven to 200C/180C Fan/Gas 6. Bake for 8-10 minutes or until a pale golden colour (smaller biscuits will bake more quickly). Transfer to a wire rack to cool completely. To make the icing, add the egg white to a bowl and whisk with the icing sugar until smooth. To check for the right consistency, run a knife through the icing – it should take around 15–20 seconds to return to a smooth consistency. You may need a little more icing sugar or egg white to adjust the consistency slightly. To make the icing, add the egg white to a bowl and whisk with the icing sugar until smooth. To check for the right consistency, run a knife through the icing – it should take around 15–20 seconds to return to a smooth consistency. You may need a little more icing sugar or egg white to adjust the consistency slightly. Divide the icing between different bowls according to how many different colours you need for your flags. Stir in the gel food colourings to get the desired colours. The flags are primarily blue and red, so make plenty of these colours. Divide the icing between different bowls according to how many different colours you need for your flags. Stir in the gel food colourings to get the desired colours. The flags are primarily blue and red, so make plenty of these colours. Transfer the coloured icing to piping bags. Transfer the coloured icing to piping bags. Use scissors to cut a small opening in the bags. You can use the same piping bag for both outlining and ‘flooding’ (filling in the outline) as the icing consistency works for both and the areas being covered are quite small. Pipe your chosen Eurovision flags on the biscuits. When you have flooded the middle, use a cocktail stick to to smooth the icing and fill in any gaps. Use scissors to cut a small opening in the bags. You can use the same piping bag for both outlining and ‘flooding’ (filling in the outline) as the icing consistency works for both and the areas being covered are quite small. Pipe your chosen Eurovision flags on the biscuits. When you have flooded the middle, use a cocktail stick to to smooth the icing and fill in any gaps. Allow the biscuits to dry, uncovered, at room temperature for at least 1 hour. You can add a border to decorate with sprinkles, or brush edible glitter over the flags. Allow the biscuits to dry, uncovered, at room temperature for at least 1 hour. You can add a border to decorate with sprinkles, or brush edible glitter over the flags. Recipe tips For an even more melt-in-the-mouth texture, swap 50g/1¾oz plain flour for cornflour (so 220g/7¾oz plain flour and 50g/1¾oz cornflour). To decorate, fine dust-like glitter will create a beautiful shimmer. Chunkier glitter pieces can be used for a different effect and works well around the border."
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} | 75d3c97e519a59360d7c6add554484da4cb1146b0f66791ab1609fccf711285a | Hot cross buns recipe
Mary Berry's hot cross buns An average of 4.0 out of 5 stars from 163 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/mary_berrys_hot_cross_65003_16x9.jpg Mary's going to be so proud that you made your own hot cross buns this Easter. Lucky thing her recipe is completely foolproof. For this recipe you will need a piping bag fitted with a 3mm nozzle, but if you don't have a nozzle you could use a piping bag or plastic food bag and snip the end off. 500g/1lb 2oz strong white flour, plus extra for dusting75g/2¾oz caster sugar2 tsp mixed spice1 tsp ground cinnamon1 lemon, finely grated zest only10g/¼oz salt10g/¼oz fast-action dried yeast40g/1½oz butter300ml/10fl oz milk1 free-range egg, beaten200g/7oz sultanas50g/1¾oz finely chopped mixed candied peeloil, for greasing 500g/1lb 2oz strong white flour, plus extra for dusting 75g/2¾oz caster sugar 2 tsp mixed spice 1 tsp ground cinnamon 1 lemon, finely grated zest only 10g/¼oz salt 10g/¼oz fast-action dried yeast 40g/1½oz butter 300ml/10fl oz milk 1 free-range egg, beaten 200g/7oz sultanas 50g/1¾oz finely chopped mixed candied peel oil, for greasing 75g/2¾oz plain flour2 tbsp golden syrup, for glazing 75g/2¾oz plain flour 2 tbsp golden syrup, for glazing Method Put the flour, sugar, spices and lemon zest into a large bowl and mix together. Then add the salt and yeast, placing them on opposite sides of the bowl.Melt the butter in a pan and warm the milk in a separate pan. Add the butter and half the tepid milk to the dry ingredients. Add the egg and use your hands to bring the mixture together, incorporating the flour from the edges of the bowl as you go. Gradually add the remaining milk, to form a soft pliable dough (you may not need all of the milk).Tip the dough out on to a lightly floured work surface. Knead by hand incorporating the sultanas and mixed peel into the dough. Lightly knead for 10 minutes until silky and elastic and forming a smooth ball. (The kneading can also be done in a food mixer with a dough hook.) Oil a bowl and place the dough in a bowl, cover with cling film and leave to rest in a warm place for about 1½ hours or until doubled in size.Turn the risen dough out on to a lightly floured surface. Knock back and knead for a further 5 minutes. Return to the bowl, cover with cling film and leave in a warm place to rise for a further hour, or until doubled in size.Turn the dough out again on to a floured surface and divide into 12 equal pieces, shaping each of these into a ball. Line 1-2 baking trays with paper and place the balls on the tray, placing them fairly close together and flattening them slightly.Slip each baking tray into a large clean polythene bag, making sure the bag doesn’t touch the buns. Leave for 40-60 minutes until the buns have doubled in size.Preheat the oven to 220C/200C Fan/Gas 7.For the topping, add the flour to a bowl with 100ml/3½fl oz water. Mix together to make a paste and spoon into the icing bag. When the buns have risen remove the polythene bags and pipe a cross on each bun. Bake for 15-20 minutes until pale golden-brown, turning the baking trays round halfway through if necessary. Melt the golden syrup in a pan and while the buns are still warm, brush the buns with a little syrup to give a nice shine, before setting aside to cool on a wire rack. Put the flour, sugar, spices and lemon zest into a large bowl and mix together. Then add the salt and yeast, placing them on opposite sides of the bowl. Put the flour, sugar, spices and lemon zest into a large bowl and mix together. Then add the salt and yeast, placing them on opposite sides of the bowl. Melt the butter in a pan and warm the milk in a separate pan. Add the butter and half the tepid milk to the dry ingredients. Add the egg and use your hands to bring the mixture together, incorporating the flour from the edges of the bowl as you go. Gradually add the remaining milk, to form a soft pliable dough (you may not need all of the milk). Melt the butter in a pan and warm the milk in a separate pan. Add the butter and half the tepid milk to the dry ingredients. Add the egg and use your hands to bring the mixture together, incorporating the flour from the edges of the bowl as you go. Gradually add the remaining milk, to form a soft pliable dough (you may not need all of the milk). Tip the dough out on to a lightly floured work surface. Knead by hand incorporating the sultanas and mixed peel into the dough. Lightly knead for 10 minutes until silky and elastic and forming a smooth ball. (The kneading can also be done in a food mixer with a dough hook.) Oil a bowl and place the dough in a bowl, cover with cling film and leave to rest in a warm place for about 1½ hours or until doubled in size. Tip the dough out on to a lightly floured work surface. Knead by hand incorporating the sultanas and mixed peel into the dough. Lightly knead for 10 minutes until silky and elastic and forming a smooth ball. (The kneading can also be done in a food mixer with a dough hook.) Oil a bowl and place the dough in a bowl, cover with cling film and leave to rest in a warm place for about 1½ hours or until doubled in size. Turn the risen dough out on to a lightly floured surface. Knock back and knead for a further 5 minutes. Return to the bowl, cover with cling film and leave in a warm place to rise for a further hour, or until doubled in size. Turn the risen dough out on to a lightly floured surface. Knock back and knead for a further 5 minutes. Return to the bowl, cover with cling film and leave in a warm place to rise for a further hour, or until doubled in size. Turn the dough out again on to a floured surface and divide into 12 equal pieces, shaping each of these into a ball. Line 1-2 baking trays with paper and place the balls on the tray, placing them fairly close together and flattening them slightly. Turn the dough out again on to a floured surface and divide into 12 equal pieces, shaping each of these into a ball. Line 1-2 baking trays with paper and place the balls on the tray, placing them fairly close together and flattening them slightly. Slip each baking tray into a large clean polythene bag, making sure the bag doesn’t touch the buns. Leave for 40-60 minutes until the buns have doubled in size. Slip each baking tray into a large clean polythene bag, making sure the bag doesn’t touch the buns. Leave for 40-60 minutes until the buns have doubled in size. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. For the topping, add the flour to a bowl with 100ml/3½fl oz water. Mix together to make a paste and spoon into the icing bag. For the topping, add the flour to a bowl with 100ml/3½fl oz water. Mix together to make a paste and spoon into the icing bag. When the buns have risen remove the polythene bags and pipe a cross on each bun. When the buns have risen remove the polythene bags and pipe a cross on each bun. Bake for 15-20 minutes until pale golden-brown, turning the baking trays round halfway through if necessary. Bake for 15-20 minutes until pale golden-brown, turning the baking trays round halfway through if necessary. Melt the golden syrup in a pan and while the buns are still warm, brush the buns with a little syrup to give a nice shine, before setting aside to cool on a wire rack. Melt the golden syrup in a pan and while the buns are still warm, brush the buns with a little syrup to give a nice shine, before setting aside to cool on a wire rack. Recipe tips The second prove is really necessary as there is a lot of butter and sugar in the dough which will make it heavy otherwise. It's the kind of recipe that doesn't take much active time - you can do lots of other things in between these short steps. This buns will keep in the freezer for up to 1 month. | {
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"content": "Mary Berry's hot cross buns An average of 4.0 out of 5 stars from 163 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/mary_berrys_hot_cross_65003_16x9.jpg Mary's going to be so proud that you made your own hot cross buns this Easter. Lucky thing her recipe is completely foolproof. For this recipe you will need a piping bag fitted with a 3mm nozzle, but if you don't have a nozzle you could use a piping bag or plastic food bag and snip the end off. 500g/1lb 2oz strong white flour, plus extra for dusting75g/2¾oz caster sugar2 tsp mixed spice1 tsp ground cinnamon1 lemon, finely grated zest only10g/¼oz salt10g/¼oz fast-action dried yeast40g/1½oz butter300ml/10fl oz milk1 free-range egg, beaten200g/7oz sultanas50g/1¾oz finely chopped mixed candied peeloil, for greasing 500g/1lb 2oz strong white flour, plus extra for dusting 75g/2¾oz caster sugar 2 tsp mixed spice 1 tsp ground cinnamon 1 lemon, finely grated zest only 10g/¼oz salt 10g/¼oz fast-action dried yeast 40g/1½oz butter 300ml/10fl oz milk 1 free-range egg, beaten 200g/7oz sultanas 50g/1¾oz finely chopped mixed candied peel oil, for greasing 75g/2¾oz plain flour2 tbsp golden syrup, for glazing 75g/2¾oz plain flour 2 tbsp golden syrup, for glazing Method Put the flour, sugar, spices and lemon zest into a large bowl and mix together. Then add the salt and yeast, placing them on opposite sides of the bowl.Melt the butter in a pan and warm the milk in a separate pan. Add the butter and half the tepid milk to the dry ingredients. Add the egg and use your hands to bring the mixture together, incorporating the flour from the edges of the bowl as you go. Gradually add the remaining milk, to form a soft pliable dough (you may not need all of the milk).Tip the dough out on to a lightly floured work surface. Knead by hand incorporating the sultanas and mixed peel into the dough. Lightly knead for 10 minutes until silky and elastic and forming a smooth ball. (The kneading can also be done in a food mixer with a dough hook.) Oil a bowl and place the dough in a bowl, cover with cling film and leave to rest in a warm place for about 1½ hours or until doubled in size.Turn the risen dough out on to a lightly floured surface. Knock back and knead for a further 5 minutes. Return to the bowl, cover with cling film and leave in a warm place to rise for a further hour, or until doubled in size.Turn the dough out again on to a floured surface and divide into 12 equal pieces, shaping each of these into a ball. Line 1-2 baking trays with paper and place the balls on the tray, placing them fairly close together and flattening them slightly.Slip each baking tray into a large clean polythene bag, making sure the bag doesn’t touch the buns. Leave for 40-60 minutes until the buns have doubled in size.Preheat the oven to 220C/200C Fan/Gas 7.For the topping, add the flour to a bowl with 100ml/3½fl oz water. Mix together to make a paste and spoon into the icing bag. When the buns have risen remove the polythene bags and pipe a cross on each bun. Bake for 15-20 minutes until pale golden-brown, turning the baking trays round halfway through if necessary. Melt the golden syrup in a pan and while the buns are still warm, brush the buns with a little syrup to give a nice shine, before setting aside to cool on a wire rack. Put the flour, sugar, spices and lemon zest into a large bowl and mix together. Then add the salt and yeast, placing them on opposite sides of the bowl. Put the flour, sugar, spices and lemon zest into a large bowl and mix together. Then add the salt and yeast, placing them on opposite sides of the bowl. Melt the butter in a pan and warm the milk in a separate pan. Add the butter and half the tepid milk to the dry ingredients. Add the egg and use your hands to bring the mixture together, incorporating the flour from the edges of the bowl as you go. Gradually add the remaining milk, to form a soft pliable dough (you may not need all of the milk). Melt the butter in a pan and warm the milk in a separate pan. Add the butter and half the tepid milk to the dry ingredients. Add the egg and use your hands to bring the mixture together, incorporating the flour from the edges of the bowl as you go. Gradually add the remaining milk, to form a soft pliable dough (you may not need all of the milk). Tip the dough out on to a lightly floured work surface. Knead by hand incorporating the sultanas and mixed peel into the dough. Lightly knead for 10 minutes until silky and elastic and forming a smooth ball. (The kneading can also be done in a food mixer with a dough hook.) Oil a bowl and place the dough in a bowl, cover with cling film and leave to rest in a warm place for about 1½ hours or until doubled in size. Tip the dough out on to a lightly floured work surface. Knead by hand incorporating the sultanas and mixed peel into the dough. Lightly knead for 10 minutes until silky and elastic and forming a smooth ball. (The kneading can also be done in a food mixer with a dough hook.) Oil a bowl and place the dough in a bowl, cover with cling film and leave to rest in a warm place for about 1½ hours or until doubled in size. Turn the risen dough out on to a lightly floured surface. Knock back and knead for a further 5 minutes. Return to the bowl, cover with cling film and leave in a warm place to rise for a further hour, or until doubled in size. Turn the risen dough out on to a lightly floured surface. Knock back and knead for a further 5 minutes. Return to the bowl, cover with cling film and leave in a warm place to rise for a further hour, or until doubled in size. Turn the dough out again on to a floured surface and divide into 12 equal pieces, shaping each of these into a ball. Line 1-2 baking trays with paper and place the balls on the tray, placing them fairly close together and flattening them slightly. Turn the dough out again on to a floured surface and divide into 12 equal pieces, shaping each of these into a ball. Line 1-2 baking trays with paper and place the balls on the tray, placing them fairly close together and flattening them slightly. Slip each baking tray into a large clean polythene bag, making sure the bag doesn’t touch the buns. Leave for 40-60 minutes until the buns have doubled in size. Slip each baking tray into a large clean polythene bag, making sure the bag doesn’t touch the buns. Leave for 40-60 minutes until the buns have doubled in size. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. For the topping, add the flour to a bowl with 100ml/3½fl oz water. Mix together to make a paste and spoon into the icing bag. For the topping, add the flour to a bowl with 100ml/3½fl oz water. Mix together to make a paste and spoon into the icing bag. When the buns have risen remove the polythene bags and pipe a cross on each bun. When the buns have risen remove the polythene bags and pipe a cross on each bun. Bake for 15-20 minutes until pale golden-brown, turning the baking trays round halfway through if necessary. Bake for 15-20 minutes until pale golden-brown, turning the baking trays round halfway through if necessary. Melt the golden syrup in a pan and while the buns are still warm, brush the buns with a little syrup to give a nice shine, before setting aside to cool on a wire rack. Melt the golden syrup in a pan and while the buns are still warm, brush the buns with a little syrup to give a nice shine, before setting aside to cool on a wire rack. Recipe tips The second prove is really necessary as there is a lot of butter and sugar in the dough which will make it heavy otherwise. It's the kind of recipe that doesn't take much active time - you can do lots of other things in between these short steps. This buns will keep in the freezer for up to 1 month."
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} | 4764bb38769283577c2dc143e333e68e5011f75134d126107be54b523b2ef7e1 | Union Jack shortbread recipe
Line two baking trays with baking paper or silicone mats (ideally, make sure these trays fit in your fridge or freezer).To make the shortbread, beat together the butter and caster sugar in a large bowl until smooth and combined. This can be done with an electric whisk or use a spatula to repeatedly press the butter and sugar together against the side of the bowl to combine. Whisk in the vanilla bean paste. Add the flour and use a spatula to mix into a smooth dough. You may find it easier just to use your hands after a while. Aim to minimise how much you handle the dough though – the less it is worked, the less the gluten develops which makes for a more melt-in-the-mouth final result.Turn out onto a well-floured surface. Sprinkle the top of the dough with a very light dusting of flour and roll out until the dough is about the thickness of a pound coin (or a Euro!).Stamp out rectangle shapes with a 5.5x8.5cm/2¼x3½in cutter (or similar size) and transfer to the baking trays. Chill in the fridge for at least 30 minutes, or in the freezer for 10 minutes.Preheat the oven to 200C/180C Fan/Gas 6. Bake for 12 minutes or until a pale golden colour. Transfer to a wire rack to cool completely.To make the icing, add the egg white to a bowl and whisk with the icing sugar until smooth. To check for the right consistency, run a knife through the icing – it should take around 15–20 seconds to return to a smooth consistency. You may need a little more icing sugar or egg white to adjust the consistency slightly.Transfer a quarter of the icing to a separate bowl and stir through the red gel food colouring. Transfer another quarter of the icing to another bowl and stir through the blue gel food colouring. Leave the remaining main bowl of icing white.Put around a teaspoon of white icing into one piping bag and the remaining white icing into another piping bag (you may find it easier to split this larger amount between a couple of piping bags). Transfer the blue icing and red icing each to their own piping bags. Use scissors to cut a very small opening in the smaller piping bag of white icing and the two red and blue piping bags. Cut larger openings in the piping bag(s) with the larger amount of white icing (this is for ‘flooding’ or filling in within the border). With the smaller piping bag of white icing, pipe boarders all around the edges of the biscuits. Then, use the larger white piping bag to fill them in with white icing, making sure you get an even coating on each biscuit. Let that dry, then use the red and blue piping bags to draw the Union Jack flag – use our image above as a guide. Finally, decorate with your choice of edible sprinkles and/or glitter. Line two baking trays with baking paper or silicone mats (ideally, make sure these trays fit in your fridge or freezer). Line two baking trays with baking paper or silicone mats (ideally, make sure these trays fit in your fridge or freezer). To make the shortbread, beat together the butter and caster sugar in a large bowl until smooth and combined. This can be done with an electric whisk or use a spatula to repeatedly press the butter and sugar together against the side of the bowl to combine. Whisk in the vanilla bean paste. To make the shortbread, beat together the butter and caster sugar in a large bowl until smooth and combined. This can be done with an electric whisk or use a spatula to repeatedly press the butter and sugar together against the side of the bowl to combine. Whisk in the vanilla bean paste. Add the flour and use a spatula to mix into a smooth dough. You may find it easier just to use your hands after a while. Aim to minimise how much you handle the dough though – the less it is worked, the less the gluten develops which makes for a more melt-in-the-mouth final result. Add the flour and use a spatula to mix into a smooth dough. You may find it easier just to use your hands after a while. Aim to minimise how much you handle the dough though – the less it is worked, the less the gluten develops which makes for a more melt-in-the-mouth final result. Turn out onto a well-floured surface. Sprinkle the top of the dough with a very light dusting of flour and roll out until the dough is about the thickness of a pound coin (or a Euro!). Turn out onto a well-floured surface. Sprinkle the top of the dough with a very light dusting of flour and roll out until the dough is about the thickness of a pound coin (or a Euro!). Stamp out rectangle shapes with a 5.5x8.5cm/2¼x3½in cutter (or similar size) and transfer to the baking trays. Chill in the fridge for at least 30 minutes, or in the freezer for 10 minutes. Stamp out rectangle shapes with a 5.5x8.5cm/2¼x3½in cutter (or similar size) and transfer to the baking trays. Chill in the fridge for at least 30 minutes, or in the freezer for 10 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Bake for 12 minutes or until a pale golden colour. Transfer to a wire rack to cool completely. Preheat the oven to 200C/180C Fan/Gas 6. Bake for 12 minutes or until a pale golden colour. Transfer to a wire rack to cool completely. To make the icing, add the egg white to a bowl and whisk with the icing sugar until smooth. To check for the right consistency, run a knife through the icing – it should take around 15–20 seconds to return to a smooth consistency. You may need a little more icing sugar or egg white to adjust the consistency slightly. To make the icing, add the egg white to a bowl and whisk with the icing sugar until smooth. To check for the right consistency, run a knife through the icing – it should take around 15–20 seconds to return to a smooth consistency. You may need a little more icing sugar or egg white to adjust the consistency slightly. Transfer a quarter of the icing to a separate bowl and stir through the red gel food colouring. Transfer another quarter of the icing to another bowl and stir through the blue gel food colouring. Leave the remaining main bowl of icing white. Transfer a quarter of the icing to a separate bowl and stir through the red gel food colouring. Transfer another quarter of the icing to another bowl and stir through the blue gel food colouring. Leave the remaining main bowl of icing white. Put around a teaspoon of white icing into one piping bag and the remaining white icing into another piping bag (you may find it easier to split this larger amount between a couple of piping bags). Put around a teaspoon of white icing into one piping bag and the remaining white icing into another piping bag (you may find it easier to split this larger amount between a couple of piping bags). Transfer the blue icing and red icing each to their own piping bags. Use scissors to cut a very small opening in the smaller piping bag of white icing and the two red and blue piping bags. Cut larger openings in the piping bag(s) with the larger amount of white icing (this is for ‘flooding’ or filling in within the border). Transfer the blue icing and red icing each to their own piping bags. Use scissors to cut a very small opening in the smaller piping bag of white icing and the two red and blue piping bags. Cut larger openings in the piping bag(s) with the larger amount of white icing (this is for ‘flooding’ or filling in within the border). With the smaller piping bag of white icing, pipe boarders all around the edges of the biscuits. Then, use the larger white piping bag to fill them in with white icing, making sure you get an even coating on each biscuit. Let that dry, then use the red and blue piping bags to draw the Union Jack flag – use our image above as a guide. With the smaller piping bag of white icing, pipe boarders all around the edges of the biscuits. Then, use the larger white piping bag to fill them in with white icing, making sure you get an even coating on each biscuit. Let that dry, then use the red and blue piping bags to draw the Union Jack flag – use our image above as a guide. Finally, decorate with your choice of edible sprinkles and/or glitter. Finally, decorate with your choice of edible sprinkles and/or glitter. | {
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"content": "Line two baking trays with baking paper or silicone mats (ideally, make sure these trays fit in your fridge or freezer).To make the shortbread, beat together the butter and caster sugar in a large bowl until smooth and combined. This can be done with an electric whisk or use a spatula to repeatedly press the butter and sugar together against the side of the bowl to combine. Whisk in the vanilla bean paste. Add the flour and use a spatula to mix into a smooth dough. You may find it easier just to use your hands after a while. Aim to minimise how much you handle the dough though – the less it is worked, the less the gluten develops which makes for a more melt-in-the-mouth final result.Turn out onto a well-floured surface. Sprinkle the top of the dough with a very light dusting of flour and roll out until the dough is about the thickness of a pound coin (or a Euro!).Stamp out rectangle shapes with a 5.5x8.5cm/2¼x3½in cutter (or similar size) and transfer to the baking trays. Chill in the fridge for at least 30 minutes, or in the freezer for 10 minutes.Preheat the oven to 200C/180C Fan/Gas 6. Bake for 12 minutes or until a pale golden colour. Transfer to a wire rack to cool completely.To make the icing, add the egg white to a bowl and whisk with the icing sugar until smooth. To check for the right consistency, run a knife through the icing – it should take around 15–20 seconds to return to a smooth consistency. You may need a little more icing sugar or egg white to adjust the consistency slightly.Transfer a quarter of the icing to a separate bowl and stir through the red gel food colouring. Transfer another quarter of the icing to another bowl and stir through the blue gel food colouring. Leave the remaining main bowl of icing white.Put around a teaspoon of white icing into one piping bag and the remaining white icing into another piping bag (you may find it easier to split this larger amount between a couple of piping bags). Transfer the blue icing and red icing each to their own piping bags. Use scissors to cut a very small opening in the smaller piping bag of white icing and the two red and blue piping bags. Cut larger openings in the piping bag(s) with the larger amount of white icing (this is for ‘flooding’ or filling in within the border). With the smaller piping bag of white icing, pipe boarders all around the edges of the biscuits. Then, use the larger white piping bag to fill them in with white icing, making sure you get an even coating on each biscuit. Let that dry, then use the red and blue piping bags to draw the Union Jack flag – use our image above as a guide. Finally, decorate with your choice of edible sprinkles and/or glitter. Line two baking trays with baking paper or silicone mats (ideally, make sure these trays fit in your fridge or freezer). Line two baking trays with baking paper or silicone mats (ideally, make sure these trays fit in your fridge or freezer). To make the shortbread, beat together the butter and caster sugar in a large bowl until smooth and combined. This can be done with an electric whisk or use a spatula to repeatedly press the butter and sugar together against the side of the bowl to combine. Whisk in the vanilla bean paste. To make the shortbread, beat together the butter and caster sugar in a large bowl until smooth and combined. This can be done with an electric whisk or use a spatula to repeatedly press the butter and sugar together against the side of the bowl to combine. Whisk in the vanilla bean paste. Add the flour and use a spatula to mix into a smooth dough. You may find it easier just to use your hands after a while. Aim to minimise how much you handle the dough though – the less it is worked, the less the gluten develops which makes for a more melt-in-the-mouth final result. Add the flour and use a spatula to mix into a smooth dough. You may find it easier just to use your hands after a while. Aim to minimise how much you handle the dough though – the less it is worked, the less the gluten develops which makes for a more melt-in-the-mouth final result. Turn out onto a well-floured surface. Sprinkle the top of the dough with a very light dusting of flour and roll out until the dough is about the thickness of a pound coin (or a Euro!). Turn out onto a well-floured surface. Sprinkle the top of the dough with a very light dusting of flour and roll out until the dough is about the thickness of a pound coin (or a Euro!). Stamp out rectangle shapes with a 5.5x8.5cm/2¼x3½in cutter (or similar size) and transfer to the baking trays. Chill in the fridge for at least 30 minutes, or in the freezer for 10 minutes. Stamp out rectangle shapes with a 5.5x8.5cm/2¼x3½in cutter (or similar size) and transfer to the baking trays. Chill in the fridge for at least 30 minutes, or in the freezer for 10 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Bake for 12 minutes or until a pale golden colour. Transfer to a wire rack to cool completely. Preheat the oven to 200C/180C Fan/Gas 6. Bake for 12 minutes or until a pale golden colour. Transfer to a wire rack to cool completely. To make the icing, add the egg white to a bowl and whisk with the icing sugar until smooth. To check for the right consistency, run a knife through the icing – it should take around 15–20 seconds to return to a smooth consistency. You may need a little more icing sugar or egg white to adjust the consistency slightly. To make the icing, add the egg white to a bowl and whisk with the icing sugar until smooth. To check for the right consistency, run a knife through the icing – it should take around 15–20 seconds to return to a smooth consistency. You may need a little more icing sugar or egg white to adjust the consistency slightly. Transfer a quarter of the icing to a separate bowl and stir through the red gel food colouring. Transfer another quarter of the icing to another bowl and stir through the blue gel food colouring. Leave the remaining main bowl of icing white. Transfer a quarter of the icing to a separate bowl and stir through the red gel food colouring. Transfer another quarter of the icing to another bowl and stir through the blue gel food colouring. Leave the remaining main bowl of icing white. Put around a teaspoon of white icing into one piping bag and the remaining white icing into another piping bag (you may find it easier to split this larger amount between a couple of piping bags). Put around a teaspoon of white icing into one piping bag and the remaining white icing into another piping bag (you may find it easier to split this larger amount between a couple of piping bags). Transfer the blue icing and red icing each to their own piping bags. Use scissors to cut a very small opening in the smaller piping bag of white icing and the two red and blue piping bags. Cut larger openings in the piping bag(s) with the larger amount of white icing (this is for ‘flooding’ or filling in within the border). Transfer the blue icing and red icing each to their own piping bags. Use scissors to cut a very small opening in the smaller piping bag of white icing and the two red and blue piping bags. Cut larger openings in the piping bag(s) with the larger amount of white icing (this is for ‘flooding’ or filling in within the border). With the smaller piping bag of white icing, pipe boarders all around the edges of the biscuits. Then, use the larger white piping bag to fill them in with white icing, making sure you get an even coating on each biscuit. Let that dry, then use the red and blue piping bags to draw the Union Jack flag – use our image above as a guide. With the smaller piping bag of white icing, pipe boarders all around the edges of the biscuits. Then, use the larger white piping bag to fill them in with white icing, making sure you get an even coating on each biscuit. Let that dry, then use the red and blue piping bags to draw the Union Jack flag – use our image above as a guide. Finally, decorate with your choice of edible sprinkles and/or glitter. Finally, decorate with your choice of edible sprinkles and/or glitter."
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} | 8f59bd0c989204f631947f0c4c1192c8d8324597d3a1769bcd83fd0201c0ce9f | Lemon and raspberry éclairs recipe
Preheat the oven to 220C/200C Fan/Gas 7. Grease two large baking trays with butter. For the choux pastry, put the butter and 150ml/5½fl oz water in a small pan over a low heat. Bring slowly to the boil, tip in the flour, then remove from the heat. Stir vigorously.When the mixture becomes a smooth paste, return the pan to the heat, stirring constantly. The mixture will dry out a little and form a soft ball that comes away from the sides of the pan.Remove the pan from the heat again, leave the mixture to cool slightly, then gradually add the eggs, beating really well between each addition until the mixture is smooth and glossy. (You may not need all the eggs, the mixture should be a piping consistency.)Sprinkle the baking tray with water (a water spray with a fine nozzle is good for this). Spoon the éclair mixture into a large piping bag fitted with a 1cm/½in plain nozzle. Pipe the mixture onto the baking sheets into 7.5cm/3in lengths, leaving room between each éclair for them to spread a bit.Bake for 10 minutes, then reduce the heat to 190C/170C(fan)/Gas 5 and bake for a further 20 minutes. Split each éclair in half lengthways and transfer to a wire rack to cool completely.For the filling, whip the cream to soft peaks. Divide the cream into separate bowls and fold the lemon curd into one bowl of cream and the raspberry powder into the other.Once the éclairs have cooled, spoon the lemon cream into a piping bag fitted with a 1cm/½in plain nozzle and pipe the lemon cream into the bottom half of six éclairs, then spoon the raspberry cream into the piping bag and pipe into the bottom half of the remaining éclairs. For the icing, place half the icing sugar in a bowl and mix with enough lemon juice to form a very stiff icing. Colour with the yellow food colouring and spoon into a disposable piping bag.Tip the remaining icing sugar into a bowl and add enough water to make a very stiff icing. Colour with the pink food colouring and spoon into a disposable piping bag. Snip the ends off the piping bags and pipe on top of the raspberry éclairs. Spread the icing out using a palette knife dipped in boiling water, so the top is smooth. Repeat with the yellow icing on the remaining six eclairs. Place on top of the lemon cream filled eclairs.Drizzle the melted white chocolate over the raspberry éclairs in a zig zag pattern. Drizzle swirls of melted dark chocolate over the lemon éclairs. Serve. Preheat the oven to 220C/200C Fan/Gas 7. Grease two large baking trays with butter. Preheat the oven to 220C/200C Fan/Gas 7. Grease two large baking trays with butter. For the choux pastry, put the butter and 150ml/5½fl oz water in a small pan over a low heat. Bring slowly to the boil, tip in the flour, then remove from the heat. Stir vigorously. For the choux pastry, put the butter and 150ml/5½fl oz water in a small pan over a low heat. Bring slowly to the boil, tip in the flour, then remove from the heat. Stir vigorously. When the mixture becomes a smooth paste, return the pan to the heat, stirring constantly. The mixture will dry out a little and form a soft ball that comes away from the sides of the pan. When the mixture becomes a smooth paste, return the pan to the heat, stirring constantly. The mixture will dry out a little and form a soft ball that comes away from the sides of the pan. Remove the pan from the heat again, leave the mixture to cool slightly, then gradually add the eggs, beating really well between each addition until the mixture is smooth and glossy. (You may not need all the eggs, the mixture should be a piping consistency.) Remove the pan from the heat again, leave the mixture to cool slightly, then gradually add the eggs, beating really well between each addition until the mixture is smooth and glossy. (You may not need all the eggs, the mixture should be a piping consistency.) Sprinkle the baking tray with water (a water spray with a fine nozzle is good for this). Sprinkle the baking tray with water (a water spray with a fine nozzle is good for this). Spoon the éclair mixture into a large piping bag fitted with a 1cm/½in plain nozzle. Pipe the mixture onto the baking sheets into 7.5cm/3in lengths, leaving room between each éclair for them to spread a bit. Spoon the éclair mixture into a large piping bag fitted with a 1cm/½in plain nozzle. Pipe the mixture onto the baking sheets into 7.5cm/3in lengths, leaving room between each éclair for them to spread a bit. Bake for 10 minutes, then reduce the heat to 190C/170C(fan)/Gas 5 and bake for a further 20 minutes. Split each éclair in half lengthways and transfer to a wire rack to cool completely. Bake for 10 minutes, then reduce the heat to 190C/170C(fan)/Gas 5 and bake for a further 20 minutes. Split each éclair in half lengthways and transfer to a wire rack to cool completely. For the filling, whip the cream to soft peaks. Divide the cream into separate bowls and fold the lemon curd into one bowl of cream and the raspberry powder into the other. For the filling, whip the cream to soft peaks. Divide the cream into separate bowls and fold the lemon curd into one bowl of cream and the raspberry powder into the other. Once the éclairs have cooled, spoon the lemon cream into a piping bag fitted with a 1cm/½in plain nozzle and pipe the lemon cream into the bottom half of six éclairs, then spoon the raspberry cream into the piping bag and pipe into the bottom half of the remaining éclairs. Once the éclairs have cooled, spoon the lemon cream into a piping bag fitted with a 1cm/½in plain nozzle and pipe the lemon cream into the bottom half of six éclairs, then spoon the raspberry cream into the piping bag and pipe into the bottom half of the remaining éclairs. For the icing, place half the icing sugar in a bowl and mix with enough lemon juice to form a very stiff icing. Colour with the yellow food colouring and spoon into a disposable piping bag. For the icing, place half the icing sugar in a bowl and mix with enough lemon juice to form a very stiff icing. Colour with the yellow food colouring and spoon into a disposable piping bag. Tip the remaining icing sugar into a bowl and add enough water to make a very stiff icing. Tip the remaining icing sugar into a bowl and add enough water to make a very stiff icing. Colour with the pink food colouring and spoon into a disposable piping bag. Snip the ends off the piping bags and pipe on top of the raspberry éclairs. Spread the icing out using a palette knife dipped in boiling water, so the top is smooth. Colour with the pink food colouring and spoon into a disposable piping bag. Snip the ends off the piping bags and pipe on top of the raspberry éclairs. Spread the icing out using a palette knife dipped in boiling water, so the top is smooth. Repeat with the yellow icing on the remaining six eclairs. Place on top of the lemon cream filled eclairs. Repeat with the yellow icing on the remaining six eclairs. Place on top of the lemon cream filled eclairs. Drizzle the melted white chocolate over the raspberry éclairs in a zig zag pattern. Drizzle swirls of melted dark chocolate over the lemon éclairs. Serve. Drizzle the melted white chocolate over the raspberry éclairs in a zig zag pattern. Drizzle swirls of melted dark chocolate over the lemon éclairs. Serve. | {
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"title": "Lemon and raspberry éclairs recipe",
"content": "Preheat the oven to 220C/200C Fan/Gas 7. Grease two large baking trays with butter. For the choux pastry, put the butter and 150ml/5½fl oz water in a small pan over a low heat. Bring slowly to the boil, tip in the flour, then remove from the heat. Stir vigorously.When the mixture becomes a smooth paste, return the pan to the heat, stirring constantly. The mixture will dry out a little and form a soft ball that comes away from the sides of the pan.Remove the pan from the heat again, leave the mixture to cool slightly, then gradually add the eggs, beating really well between each addition until the mixture is smooth and glossy. (You may not need all the eggs, the mixture should be a piping consistency.)Sprinkle the baking tray with water (a water spray with a fine nozzle is good for this). Spoon the éclair mixture into a large piping bag fitted with a 1cm/½in plain nozzle. Pipe the mixture onto the baking sheets into 7.5cm/3in lengths, leaving room between each éclair for them to spread a bit.Bake for 10 minutes, then reduce the heat to 190C/170C(fan)/Gas 5 and bake for a further 20 minutes. Split each éclair in half lengthways and transfer to a wire rack to cool completely.For the filling, whip the cream to soft peaks. Divide the cream into separate bowls and fold the lemon curd into one bowl of cream and the raspberry powder into the other.Once the éclairs have cooled, spoon the lemon cream into a piping bag fitted with a 1cm/½in plain nozzle and pipe the lemon cream into the bottom half of six éclairs, then spoon the raspberry cream into the piping bag and pipe into the bottom half of the remaining éclairs. For the icing, place half the icing sugar in a bowl and mix with enough lemon juice to form a very stiff icing. Colour with the yellow food colouring and spoon into a disposable piping bag.Tip the remaining icing sugar into a bowl and add enough water to make a very stiff icing. Colour with the pink food colouring and spoon into a disposable piping bag. Snip the ends off the piping bags and pipe on top of the raspberry éclairs. Spread the icing out using a palette knife dipped in boiling water, so the top is smooth. Repeat with the yellow icing on the remaining six eclairs. Place on top of the lemon cream filled eclairs.Drizzle the melted white chocolate over the raspberry éclairs in a zig zag pattern. Drizzle swirls of melted dark chocolate over the lemon éclairs. Serve. Preheat the oven to 220C/200C Fan/Gas 7. Grease two large baking trays with butter. Preheat the oven to 220C/200C Fan/Gas 7. Grease two large baking trays with butter. For the choux pastry, put the butter and 150ml/5½fl oz water in a small pan over a low heat. Bring slowly to the boil, tip in the flour, then remove from the heat. Stir vigorously. For the choux pastry, put the butter and 150ml/5½fl oz water in a small pan over a low heat. Bring slowly to the boil, tip in the flour, then remove from the heat. Stir vigorously. When the mixture becomes a smooth paste, return the pan to the heat, stirring constantly. The mixture will dry out a little and form a soft ball that comes away from the sides of the pan. When the mixture becomes a smooth paste, return the pan to the heat, stirring constantly. The mixture will dry out a little and form a soft ball that comes away from the sides of the pan. Remove the pan from the heat again, leave the mixture to cool slightly, then gradually add the eggs, beating really well between each addition until the mixture is smooth and glossy. (You may not need all the eggs, the mixture should be a piping consistency.) Remove the pan from the heat again, leave the mixture to cool slightly, then gradually add the eggs, beating really well between each addition until the mixture is smooth and glossy. (You may not need all the eggs, the mixture should be a piping consistency.) Sprinkle the baking tray with water (a water spray with a fine nozzle is good for this). Sprinkle the baking tray with water (a water spray with a fine nozzle is good for this). Spoon the éclair mixture into a large piping bag fitted with a 1cm/½in plain nozzle. Pipe the mixture onto the baking sheets into 7.5cm/3in lengths, leaving room between each éclair for them to spread a bit. Spoon the éclair mixture into a large piping bag fitted with a 1cm/½in plain nozzle. Pipe the mixture onto the baking sheets into 7.5cm/3in lengths, leaving room between each éclair for them to spread a bit. Bake for 10 minutes, then reduce the heat to 190C/170C(fan)/Gas 5 and bake for a further 20 minutes. Split each éclair in half lengthways and transfer to a wire rack to cool completely. Bake for 10 minutes, then reduce the heat to 190C/170C(fan)/Gas 5 and bake for a further 20 minutes. Split each éclair in half lengthways and transfer to a wire rack to cool completely. For the filling, whip the cream to soft peaks. Divide the cream into separate bowls and fold the lemon curd into one bowl of cream and the raspberry powder into the other. For the filling, whip the cream to soft peaks. Divide the cream into separate bowls and fold the lemon curd into one bowl of cream and the raspberry powder into the other. Once the éclairs have cooled, spoon the lemon cream into a piping bag fitted with a 1cm/½in plain nozzle and pipe the lemon cream into the bottom half of six éclairs, then spoon the raspberry cream into the piping bag and pipe into the bottom half of the remaining éclairs. Once the éclairs have cooled, spoon the lemon cream into a piping bag fitted with a 1cm/½in plain nozzle and pipe the lemon cream into the bottom half of six éclairs, then spoon the raspberry cream into the piping bag and pipe into the bottom half of the remaining éclairs. For the icing, place half the icing sugar in a bowl and mix with enough lemon juice to form a very stiff icing. Colour with the yellow food colouring and spoon into a disposable piping bag. For the icing, place half the icing sugar in a bowl and mix with enough lemon juice to form a very stiff icing. Colour with the yellow food colouring and spoon into a disposable piping bag. Tip the remaining icing sugar into a bowl and add enough water to make a very stiff icing. Tip the remaining icing sugar into a bowl and add enough water to make a very stiff icing. Colour with the pink food colouring and spoon into a disposable piping bag. Snip the ends off the piping bags and pipe on top of the raspberry éclairs. Spread the icing out using a palette knife dipped in boiling water, so the top is smooth. Colour with the pink food colouring and spoon into a disposable piping bag. Snip the ends off the piping bags and pipe on top of the raspberry éclairs. Spread the icing out using a palette knife dipped in boiling water, so the top is smooth. Repeat with the yellow icing on the remaining six eclairs. Place on top of the lemon cream filled eclairs. Repeat with the yellow icing on the remaining six eclairs. Place on top of the lemon cream filled eclairs. Drizzle the melted white chocolate over the raspberry éclairs in a zig zag pattern. Drizzle swirls of melted dark chocolate over the lemon éclairs. Serve. Drizzle the melted white chocolate over the raspberry éclairs in a zig zag pattern. Drizzle swirls of melted dark chocolate over the lemon éclairs. Serve."
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} | 585c55f5b5b75bc2ce10905175fe82f957eac39345c1e1deb15d83b995268ac6 | Prinsesstårta recipe
For the vanilla custard, pour the milk into a pan with the vanilla seeds and vanilla pod and place over a low heat until just simmering. Remove from the heat.In a large bowl, whisk the egg yolks, sugar and cornflour together until pale and creamy. Remove the vanilla pod from the warm milk. (You can rinse this off to use in making vanilla sugar.)Stir the warm milk slowly into the egg mixture. Pour the mixture back into the pan and cook over a low heat for 4-5 minutes, whisking, until the mixture thickens. (It should be very thick.)Remove from the heat and beat in the butter until melted and incorporated. Transfer to a bowl, cover the surface with clingfilm to prevent a skin forming and leave to cool. Set aside to chill in the fridge.For the jam, tip the raspberries into a deep saucepan with the sugar and two tablespoons of water. Cook gently over a low heat, stirring occasionally, until the sugar is dissolved. Bring the mixture to the boil and boil vigorously for about four minutes, or until the temperature reaches 104C/219F on a sugar thermometer. Transfer to a heatproof bowl and leave to cool completely.For the sponge, preheat the oven to 180C/160C(fan)/Gas 4. Grease and line the base of a 23cm/9in springform tin with baking parchment. Put the eggs and sugar into a large bowl and using an electric mixer, whisk together until the mixture is very pale and thick and the whisk leaves a trail on the surface when lifted. This will take about five minutes. Sift the cornflour, flour and baking powder over the egg mixture and carefully fold in using a large metal spoon. Fold in the melted butter, taking care not to over mix.Pour the mixture into the lined tin and bake for 25-30 minutes until the sponge is golden-brown and has just started to shrink away from the sides of the tin. Remove from the oven and set aside to cool. When cool enough to handle, turn out on to a wire rack to cool completely.For the fondant rose, roll 10 little pieces of fondant into small balls about the size of a cherry stone. Dust two small pieces of greaseproof paper with icing sugar and one by one, place the balls of fondant between the sheets of greaseproof and flatten each ball out with your fingers, to a thin circle, approximately 2cm/1in in diameter. These form the petals. Roll the first petal up like a sausage to form a bud and wrap the remaining petals around the bud to make a rose. Bend and curl the edges of the petals, to make them look more realistic. Leave to dry for at least an hour.To assemble the cake, using a serrated knife, cut the cake horizontally into three even layers. Place one of the sponges onto a serving plate. Spread a very thin layer of custard over the base of the first sponge. Spoon a quarter of the custard into a piping bag fitted with a small plain nozzle and pipe a border around the edge of the sponge – this is to contain the jam.Spoon the jam over the sponge, and spread evenly within the border. In a bowl, whip 600ml/20fl oz of the double cream to firm peaks. Fold half of the whipped cream into the remaining custard. Spread one-third of the custard cream over the jam.Place the second sponge on top and spread over the remaining custard cream.Place the third sponge on top. Spoon over the remaining whipped cream covering the sides and smoothing into a small dome shape on the top. Set aside in the fridge for an hour.For the marzipan, mix the ground almonds and sugars in a mixer fitted with a dough hook, before adding the eggs and almond extract. Knead in the bowl until it forms a stiff dough. Turn out onto a surface dusted with icing sugar. Using a cocktail stick add a tiny amount of green food colouring and knead to an even pastel green colour.Roll out the marzipan on a surface lightly dusted with icing sugar, to a 40cm/16in diameter circle, large enough to cover the cake. Lift the marzipan up over the cake and using your hands, shape the marzipan around the sides of the cake to get a smooth finish. Trim any excess.Whip the remaining 150ml/5½fl oz of cream to medium peaks and spoon into a piping bag fitted with a small star nozzle. Pipe around the base of the cake.Spoon the melted chocolate into a small paper piping bag. Snip off the end and pipe a swirl over the top of the cake. Top with the fondant rose. For the vanilla custard, pour the milk into a pan with the vanilla seeds and vanilla pod and place over a low heat until just simmering. Remove from the heat. For the vanilla custard, pour the milk into a pan with the vanilla seeds and vanilla pod and place over a low heat until just simmering. Remove from the heat. In a large bowl, whisk the egg yolks, sugar and cornflour together until pale and creamy. In a large bowl, whisk the egg yolks, sugar and cornflour together until pale and creamy. Remove the vanilla pod from the warm milk. (You can rinse this off to use in making vanilla sugar.) Remove the vanilla pod from the warm milk. (You can rinse this off to use in making vanilla sugar.) Stir the warm milk slowly into the egg mixture. Pour the mixture back into the pan and cook over a low heat for 4-5 minutes, whisking, until the mixture thickens. (It should be very thick.) Stir the warm milk slowly into the egg mixture. Pour the mixture back into the pan and cook over a low heat for 4-5 minutes, whisking, until the mixture thickens. (It should be very thick.) Remove from the heat and beat in the butter until melted and incorporated. Transfer to a bowl, cover the surface with clingfilm to prevent a skin forming and leave to cool. Set aside to chill in the fridge. Remove from the heat and beat in the butter until melted and incorporated. Transfer to a bowl, cover the surface with clingfilm to prevent a skin forming and leave to cool. Set aside to chill in the fridge. For the jam, tip the raspberries into a deep saucepan with the sugar and two tablespoons of water. Cook gently over a low heat, stirring occasionally, until the sugar is dissolved. Bring the mixture to the boil and boil vigorously for about four minutes, or until the temperature reaches 104C/219F on a sugar thermometer. Transfer to a heatproof bowl and leave to cool completely. For the jam, tip the raspberries into a deep saucepan with the sugar and two tablespoons of water. Cook gently over a low heat, stirring occasionally, until the sugar is dissolved. Bring the mixture to the boil and boil vigorously for about four minutes, or until the temperature reaches 104C/219F on a sugar thermometer. Transfer to a heatproof bowl and leave to cool completely. For the sponge, preheat the oven to 180C/160C(fan)/Gas 4. Grease and line the base of a 23cm/9in springform tin with baking parchment. For the sponge, preheat the oven to 180C/160C(fan)/Gas 4. Grease and line the base of a 23cm/9in springform tin with baking parchment. Put the eggs and sugar into a large bowl and using an electric mixer, whisk together until the mixture is very pale and thick and the whisk leaves a trail on the surface when lifted. This will take about five minutes. Put the eggs and sugar into a large bowl and using an electric mixer, whisk together until the mixture is very pale and thick and the whisk leaves a trail on the surface when lifted. This will take about five minutes. Sift the cornflour, flour and baking powder over the egg mixture and carefully fold in using a large metal spoon. Fold in the melted butter, taking care not to over mix. Sift the cornflour, flour and baking powder over the egg mixture and carefully fold in using a large metal spoon. Fold in the melted butter, taking care not to over mix. Pour the mixture into the lined tin and bake for 25-30 minutes until the sponge is golden-brown and has just started to shrink away from the sides of the tin. Remove from the oven and set aside to cool. When cool enough to handle, turn out on to a wire rack to cool completely. Pour the mixture into the lined tin and bake for 25-30 minutes until the sponge is golden-brown and has just started to shrink away from the sides of the tin. Remove from the oven and set aside to cool. When cool enough to handle, turn out on to a wire rack to cool completely. For the fondant rose, roll 10 little pieces of fondant into small balls about the size of a cherry stone. For the fondant rose, roll 10 little pieces of fondant into small balls about the size of a cherry stone. Dust two small pieces of greaseproof paper with icing sugar and one by one, place the balls of fondant between the sheets of greaseproof and flatten each ball out with your fingers, to a thin circle, approximately 2cm/1in in diameter. These form the petals. Roll the first petal up like a sausage to form a bud and wrap the remaining petals around the bud to make a rose. Bend and curl the edges of the petals, to make them look more realistic. Leave to dry for at least an hour. Dust two small pieces of greaseproof paper with icing sugar and one by one, place the balls of fondant between the sheets of greaseproof and flatten each ball out with your fingers, to a thin circle, approximately 2cm/1in in diameter. These form the petals. Roll the first petal up like a sausage to form a bud and wrap the remaining petals around the bud to make a rose. Bend and curl the edges of the petals, to make them look more realistic. Leave to dry for at least an hour. To assemble the cake, using a serrated knife, cut the cake horizontally into three even layers. Place one of the sponges onto a serving plate. Spread a very thin layer of custard over the base of the first sponge. To assemble the cake, using a serrated knife, cut the cake horizontally into three even layers. Place one of the sponges onto a serving plate. Spread a very thin layer of custard over the base of the first sponge. Spoon a quarter of the custard into a piping bag fitted with a small plain nozzle and pipe a border around the edge of the sponge – this is to contain the jam. Spoon a quarter of the custard into a piping bag fitted with a small plain nozzle and pipe a border around the edge of the sponge – this is to contain the jam. Spoon the jam over the sponge, and spread evenly within the border. Spoon the jam over the sponge, and spread evenly within the border. In a bowl, whip 600ml/20fl oz of the double cream to firm peaks. Fold half of the whipped cream into the remaining custard. In a bowl, whip 600ml/20fl oz of the double cream to firm peaks. Fold half of the whipped cream into the remaining custard. Spread one-third of the custard cream over the jam. Spread one-third of the custard cream over the jam. Place the second sponge on top and spread over the remaining custard cream. Place the second sponge on top and spread over the remaining custard cream. Place the third sponge on top. Spoon over the remaining whipped cream covering the sides and smoothing into a small dome shape on the top. Set aside in the fridge for an hour. Place the third sponge on top. Spoon over the remaining whipped cream covering the sides and smoothing into a small dome shape on the top. Set aside in the fridge for an hour. For the marzipan, mix the ground almonds and sugars in a mixer fitted with a dough hook, before adding the eggs and almond extract. For the marzipan, mix the ground almonds and sugars in a mixer fitted with a dough hook, before adding the eggs and almond extract. Knead in the bowl until it forms a stiff dough. Turn out onto a surface dusted with icing sugar. Using a cocktail stick add a tiny amount of green food colouring and knead to an even pastel green colour. Knead in the bowl until it forms a stiff dough. Turn out onto a surface dusted with icing sugar. Using a cocktail stick add a tiny amount of green food colouring and knead to an even pastel green colour. Roll out the marzipan on a surface lightly dusted with icing sugar, to a 40cm/16in diameter circle, large enough to cover the cake. Lift the marzipan up over the cake and using your hands, shape the marzipan around the sides of the cake to get a smooth finish. Trim any excess. Roll out the marzipan on a surface lightly dusted with icing sugar, to a 40cm/16in diameter circle, large enough to cover the cake. Lift the marzipan up over the cake and using your hands, shape the marzipan around the sides of the cake to get a smooth finish. Trim any excess. Whip the remaining 150ml/5½fl oz of cream to medium peaks and spoon into a piping bag fitted with a small star nozzle. Pipe around the base of the cake. Whip the remaining 150ml/5½fl oz of cream to medium peaks and spoon into a piping bag fitted with a small star nozzle. Pipe around the base of the cake. Spoon the melted chocolate into a small paper piping bag. Snip off the end and pipe a swirl over the top of the cake. Top with the fondant rose. Spoon the melted chocolate into a small paper piping bag. Snip off the end and pipe a swirl over the top of the cake. Top with the fondant rose. | {
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"content": "For the vanilla custard, pour the milk into a pan with the vanilla seeds and vanilla pod and place over a low heat until just simmering. Remove from the heat.In a large bowl, whisk the egg yolks, sugar and cornflour together until pale and creamy. Remove the vanilla pod from the warm milk. (You can rinse this off to use in making vanilla sugar.)Stir the warm milk slowly into the egg mixture. Pour the mixture back into the pan and cook over a low heat for 4-5 minutes, whisking, until the mixture thickens. (It should be very thick.)Remove from the heat and beat in the butter until melted and incorporated. Transfer to a bowl, cover the surface with clingfilm to prevent a skin forming and leave to cool. Set aside to chill in the fridge.For the jam, tip the raspberries into a deep saucepan with the sugar and two tablespoons of water. Cook gently over a low heat, stirring occasionally, until the sugar is dissolved. Bring the mixture to the boil and boil vigorously for about four minutes, or until the temperature reaches 104C/219F on a sugar thermometer. Transfer to a heatproof bowl and leave to cool completely.For the sponge, preheat the oven to 180C/160C(fan)/Gas 4. Grease and line the base of a 23cm/9in springform tin with baking parchment. Put the eggs and sugar into a large bowl and using an electric mixer, whisk together until the mixture is very pale and thick and the whisk leaves a trail on the surface when lifted. This will take about five minutes. Sift the cornflour, flour and baking powder over the egg mixture and carefully fold in using a large metal spoon. Fold in the melted butter, taking care not to over mix.Pour the mixture into the lined tin and bake for 25-30 minutes until the sponge is golden-brown and has just started to shrink away from the sides of the tin. Remove from the oven and set aside to cool. When cool enough to handle, turn out on to a wire rack to cool completely.For the fondant rose, roll 10 little pieces of fondant into small balls about the size of a cherry stone. Dust two small pieces of greaseproof paper with icing sugar and one by one, place the balls of fondant between the sheets of greaseproof and flatten each ball out with your fingers, to a thin circle, approximately 2cm/1in in diameter. These form the petals. Roll the first petal up like a sausage to form a bud and wrap the remaining petals around the bud to make a rose. Bend and curl the edges of the petals, to make them look more realistic. Leave to dry for at least an hour.To assemble the cake, using a serrated knife, cut the cake horizontally into three even layers. Place one of the sponges onto a serving plate. Spread a very thin layer of custard over the base of the first sponge. Spoon a quarter of the custard into a piping bag fitted with a small plain nozzle and pipe a border around the edge of the sponge – this is to contain the jam.Spoon the jam over the sponge, and spread evenly within the border. In a bowl, whip 600ml/20fl oz of the double cream to firm peaks. Fold half of the whipped cream into the remaining custard. Spread one-third of the custard cream over the jam.Place the second sponge on top and spread over the remaining custard cream.Place the third sponge on top. Spoon over the remaining whipped cream covering the sides and smoothing into a small dome shape on the top. Set aside in the fridge for an hour.For the marzipan, mix the ground almonds and sugars in a mixer fitted with a dough hook, before adding the eggs and almond extract. Knead in the bowl until it forms a stiff dough. Turn out onto a surface dusted with icing sugar. Using a cocktail stick add a tiny amount of green food colouring and knead to an even pastel green colour.Roll out the marzipan on a surface lightly dusted with icing sugar, to a 40cm/16in diameter circle, large enough to cover the cake. Lift the marzipan up over the cake and using your hands, shape the marzipan around the sides of the cake to get a smooth finish. Trim any excess.Whip the remaining 150ml/5½fl oz of cream to medium peaks and spoon into a piping bag fitted with a small star nozzle. Pipe around the base of the cake.Spoon the melted chocolate into a small paper piping bag. Snip off the end and pipe a swirl over the top of the cake. Top with the fondant rose. For the vanilla custard, pour the milk into a pan with the vanilla seeds and vanilla pod and place over a low heat until just simmering. Remove from the heat. For the vanilla custard, pour the milk into a pan with the vanilla seeds and vanilla pod and place over a low heat until just simmering. Remove from the heat. In a large bowl, whisk the egg yolks, sugar and cornflour together until pale and creamy. In a large bowl, whisk the egg yolks, sugar and cornflour together until pale and creamy. Remove the vanilla pod from the warm milk. (You can rinse this off to use in making vanilla sugar.) Remove the vanilla pod from the warm milk. (You can rinse this off to use in making vanilla sugar.) Stir the warm milk slowly into the egg mixture. Pour the mixture back into the pan and cook over a low heat for 4-5 minutes, whisking, until the mixture thickens. (It should be very thick.) Stir the warm milk slowly into the egg mixture. Pour the mixture back into the pan and cook over a low heat for 4-5 minutes, whisking, until the mixture thickens. (It should be very thick.) Remove from the heat and beat in the butter until melted and incorporated. Transfer to a bowl, cover the surface with clingfilm to prevent a skin forming and leave to cool. Set aside to chill in the fridge. Remove from the heat and beat in the butter until melted and incorporated. Transfer to a bowl, cover the surface with clingfilm to prevent a skin forming and leave to cool. Set aside to chill in the fridge. For the jam, tip the raspberries into a deep saucepan with the sugar and two tablespoons of water. Cook gently over a low heat, stirring occasionally, until the sugar is dissolved. Bring the mixture to the boil and boil vigorously for about four minutes, or until the temperature reaches 104C/219F on a sugar thermometer. Transfer to a heatproof bowl and leave to cool completely. For the jam, tip the raspberries into a deep saucepan with the sugar and two tablespoons of water. Cook gently over a low heat, stirring occasionally, until the sugar is dissolved. Bring the mixture to the boil and boil vigorously for about four minutes, or until the temperature reaches 104C/219F on a sugar thermometer. Transfer to a heatproof bowl and leave to cool completely. For the sponge, preheat the oven to 180C/160C(fan)/Gas 4. Grease and line the base of a 23cm/9in springform tin with baking parchment. For the sponge, preheat the oven to 180C/160C(fan)/Gas 4. Grease and line the base of a 23cm/9in springform tin with baking parchment. Put the eggs and sugar into a large bowl and using an electric mixer, whisk together until the mixture is very pale and thick and the whisk leaves a trail on the surface when lifted. This will take about five minutes. Put the eggs and sugar into a large bowl and using an electric mixer, whisk together until the mixture is very pale and thick and the whisk leaves a trail on the surface when lifted. This will take about five minutes. Sift the cornflour, flour and baking powder over the egg mixture and carefully fold in using a large metal spoon. Fold in the melted butter, taking care not to over mix. Sift the cornflour, flour and baking powder over the egg mixture and carefully fold in using a large metal spoon. Fold in the melted butter, taking care not to over mix. Pour the mixture into the lined tin and bake for 25-30 minutes until the sponge is golden-brown and has just started to shrink away from the sides of the tin. Remove from the oven and set aside to cool. When cool enough to handle, turn out on to a wire rack to cool completely. Pour the mixture into the lined tin and bake for 25-30 minutes until the sponge is golden-brown and has just started to shrink away from the sides of the tin. Remove from the oven and set aside to cool. When cool enough to handle, turn out on to a wire rack to cool completely. For the fondant rose, roll 10 little pieces of fondant into small balls about the size of a cherry stone. For the fondant rose, roll 10 little pieces of fondant into small balls about the size of a cherry stone. Dust two small pieces of greaseproof paper with icing sugar and one by one, place the balls of fondant between the sheets of greaseproof and flatten each ball out with your fingers, to a thin circle, approximately 2cm/1in in diameter. These form the petals. Roll the first petal up like a sausage to form a bud and wrap the remaining petals around the bud to make a rose. Bend and curl the edges of the petals, to make them look more realistic. Leave to dry for at least an hour. Dust two small pieces of greaseproof paper with icing sugar and one by one, place the balls of fondant between the sheets of greaseproof and flatten each ball out with your fingers, to a thin circle, approximately 2cm/1in in diameter. These form the petals. Roll the first petal up like a sausage to form a bud and wrap the remaining petals around the bud to make a rose. Bend and curl the edges of the petals, to make them look more realistic. Leave to dry for at least an hour. To assemble the cake, using a serrated knife, cut the cake horizontally into three even layers. Place one of the sponges onto a serving plate. Spread a very thin layer of custard over the base of the first sponge. To assemble the cake, using a serrated knife, cut the cake horizontally into three even layers. Place one of the sponges onto a serving plate. Spread a very thin layer of custard over the base of the first sponge. Spoon a quarter of the custard into a piping bag fitted with a small plain nozzle and pipe a border around the edge of the sponge – this is to contain the jam. Spoon a quarter of the custard into a piping bag fitted with a small plain nozzle and pipe a border around the edge of the sponge – this is to contain the jam. Spoon the jam over the sponge, and spread evenly within the border. Spoon the jam over the sponge, and spread evenly within the border. In a bowl, whip 600ml/20fl oz of the double cream to firm peaks. Fold half of the whipped cream into the remaining custard. In a bowl, whip 600ml/20fl oz of the double cream to firm peaks. Fold half of the whipped cream into the remaining custard. Spread one-third of the custard cream over the jam. Spread one-third of the custard cream over the jam. Place the second sponge on top and spread over the remaining custard cream. Place the second sponge on top and spread over the remaining custard cream. Place the third sponge on top. Spoon over the remaining whipped cream covering the sides and smoothing into a small dome shape on the top. Set aside in the fridge for an hour. Place the third sponge on top. Spoon over the remaining whipped cream covering the sides and smoothing into a small dome shape on the top. Set aside in the fridge for an hour. For the marzipan, mix the ground almonds and sugars in a mixer fitted with a dough hook, before adding the eggs and almond extract. For the marzipan, mix the ground almonds and sugars in a mixer fitted with a dough hook, before adding the eggs and almond extract. Knead in the bowl until it forms a stiff dough. Turn out onto a surface dusted with icing sugar. Using a cocktail stick add a tiny amount of green food colouring and knead to an even pastel green colour. Knead in the bowl until it forms a stiff dough. Turn out onto a surface dusted with icing sugar. Using a cocktail stick add a tiny amount of green food colouring and knead to an even pastel green colour. Roll out the marzipan on a surface lightly dusted with icing sugar, to a 40cm/16in diameter circle, large enough to cover the cake. Lift the marzipan up over the cake and using your hands, shape the marzipan around the sides of the cake to get a smooth finish. Trim any excess. Roll out the marzipan on a surface lightly dusted with icing sugar, to a 40cm/16in diameter circle, large enough to cover the cake. Lift the marzipan up over the cake and using your hands, shape the marzipan around the sides of the cake to get a smooth finish. Trim any excess. Whip the remaining 150ml/5½fl oz of cream to medium peaks and spoon into a piping bag fitted with a small star nozzle. Pipe around the base of the cake. Whip the remaining 150ml/5½fl oz of cream to medium peaks and spoon into a piping bag fitted with a small star nozzle. Pipe around the base of the cake. Spoon the melted chocolate into a small paper piping bag. Snip off the end and pipe a swirl over the top of the cake. Top with the fondant rose. Spoon the melted chocolate into a small paper piping bag. Snip off the end and pipe a swirl over the top of the cake. Top with the fondant rose."
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} | 6265cb029dd511a562b45e4b8a098e8dd9b90edb2e59b212de3da69159b004dc | Classic pancakes with chocolate sauce recipe
An average of 4.7 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pancakeswithchocolat_76457_16x9.jpg Try James Martin's really easy classic pancake recipe with a wicked chocolate sauce. Once you've learned how to make pancakes you can experiment with the toppings. 85g/3oz self-raising flour1 free-range egg300ml/½ pint milk (approximately)drizzle oil 85g/3oz self-raising flour 1 free-range egg 300ml/½ pint milk (approximately) drizzle oil 55g/2oz caster sugarsplash hot water30g/1oz cocoa powder 55g/2oz caster sugar splash hot water 30g/1oz cocoa powder Method To make the pancakes, whisk the flour, egg and milk in a bowl to make a batter. Heat the oil in a pancake pan and, once hot, ladle the mixture in. Allow the mixture to coat the pan and fry the pancake for 1–2 minutes on each side or until golden. Repeat with the rest of the batter. For the sauce, whisk the sugar, water and cocoa together in a small pan over a gentle heat. Add extra water depending on how thick you require the sauce.To serve, transfer the pancakes to a serving plate and drizzle the chocolate sauce over. To make the pancakes, whisk the flour, egg and milk in a bowl to make a batter. To make the pancakes, whisk the flour, egg and milk in a bowl to make a batter. Heat the oil in a pancake pan and, once hot, ladle the mixture in. Allow the mixture to coat the pan and fry the pancake for 1–2 minutes on each side or until golden. Repeat with the rest of the batter. Heat the oil in a pancake pan and, once hot, ladle the mixture in. Allow the mixture to coat the pan and fry the pancake for 1–2 minutes on each side or until golden. Repeat with the rest of the batter. For the sauce, whisk the sugar, water and cocoa together in a small pan over a gentle heat. Add extra water depending on how thick you require the sauce. For the sauce, whisk the sugar, water and cocoa together in a small pan over a gentle heat. Add extra water depending on how thick you require the sauce. To serve, transfer the pancakes to a serving plate and drizzle the chocolate sauce over. To serve, transfer the pancakes to a serving plate and drizzle the chocolate sauce over. Recipe tips Once you've mastered this simple recipe, you can experiment with different toppings. | {
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"title": "Classic pancakes with chocolate sauce recipe",
"content": "An average of 4.7 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pancakeswithchocolat_76457_16x9.jpg Try James Martin's really easy classic pancake recipe with a wicked chocolate sauce. Once you've learned how to make pancakes you can experiment with the toppings. 85g/3oz self-raising flour1 free-range egg300ml/½ pint milk (approximately)drizzle oil 85g/3oz self-raising flour 1 free-range egg 300ml/½ pint milk (approximately) drizzle oil 55g/2oz caster sugarsplash hot water30g/1oz cocoa powder 55g/2oz caster sugar splash hot water 30g/1oz cocoa powder Method To make the pancakes, whisk the flour, egg and milk in a bowl to make a batter. Heat the oil in a pancake pan and, once hot, ladle the mixture in. Allow the mixture to coat the pan and fry the pancake for 1–2 minutes on each side or until golden. Repeat with the rest of the batter. For the sauce, whisk the sugar, water and cocoa together in a small pan over a gentle heat. Add extra water depending on how thick you require the sauce.To serve, transfer the pancakes to a serving plate and drizzle the chocolate sauce over. To make the pancakes, whisk the flour, egg and milk in a bowl to make a batter. To make the pancakes, whisk the flour, egg and milk in a bowl to make a batter. Heat the oil in a pancake pan and, once hot, ladle the mixture in. Allow the mixture to coat the pan and fry the pancake for 1–2 minutes on each side or until golden. Repeat with the rest of the batter. Heat the oil in a pancake pan and, once hot, ladle the mixture in. Allow the mixture to coat the pan and fry the pancake for 1–2 minutes on each side or until golden. Repeat with the rest of the batter. For the sauce, whisk the sugar, water and cocoa together in a small pan over a gentle heat. Add extra water depending on how thick you require the sauce. For the sauce, whisk the sugar, water and cocoa together in a small pan over a gentle heat. Add extra water depending on how thick you require the sauce. To serve, transfer the pancakes to a serving plate and drizzle the chocolate sauce over. To serve, transfer the pancakes to a serving plate and drizzle the chocolate sauce over. Recipe tips Once you've mastered this simple recipe, you can experiment with different toppings."
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} | 18620c21de3f124cafb9aa0fd88fc6851e6212a1d5a8766925f7809a05ea64df | Perfect profiteroles recipe
To make the choux pastry, place 70ml/2¼fl oz water, milk, sugar, salt and butter in a large stainless steel saucepan over a low–medium heat and cook until the butter has melted. Turn the heat up to medium–high and continue cooking until the mixture has come to a rolling boil.Remove from the heat and add the flour, stirring to form a dough. Initially this mixture may look a little like scrambled egg but this is fine - keep beating until the mixture is smooth. Place the pan back over a medium heat and cook, continuing to stir, for a further 2 minutes or until the dough forms a skin on the bottom of the pan. This ensures the flour in the choux pastry is cooked to the correct temperature. Tip the dough into a bowl and beat with a wooden spoon (or electric mixer) for a few minutes to release the steam and reduce the temperature so the eggs won’t scramble when added.Once slightly cooled, add the first egg and beat until fully mixed into the dough. After the first egg, the dough will be cohesive but thick and not yet pipeable. To get to the correct consistency, add enough of the second egg to make a dough that is slightly glossy and forms a v-shaped ribbon as it falls from the spatula when lifted from the bowl. For this recipe, it should be two large eggs but after you have added the first egg, add the remaining egg a little at a time so that you don’t end up adding too much. (See Recipe Tip) Any leftover beaten egg can be used for brushing the tops of the profiteroles.Once the correct texture has been achieved, the pastry is ready to be used so transfer to a piping bag. You could also seal the bag and chill in the fridge for a few hours before using. This means the pastry can be prepared ahead of baking and chilling also thickens the pastry, making it a little easier to pipe. Line two baking trays with baking paper and preheat the oven to 190C/170C Fan/Gas 5. To bake the choux pastry, pipe small rounds of pastry, roughly 3cm/1¼in in diameter, onto the baking paper on the trays. To make this easier, you can draw 3cm/1¼in circles on the back of the baking paper as a template. There are now some options to finish the profiteroles. Either glaze with beaten egg – a classic choice that gives a nice shine – or simply dust with a little icing sugar. You can also apply a light misting of spray oil. The icing sugar and spray oil are quicker and easier to apply than the egg but don’t offer the same shine.Bake the profiteroles in the oven for about 25 minutes, then turn off the oven. Open the door briefly to release any steam, but leave the choux buns in the oven to cool down slowly as the oven cools. Leave them for 30 minutes before removing. This ensures the choux buns hold their shape and do not collapse. To make the chocolate sauce, place the cream and honey in a small saucepan and bring to a simmer. Remove the pan from the heat and pour the cream mixture carefully into a jug. Add the chocolate and set aside for a few minutes before stirring together to form a smooth and shiny sauce. To assemble the profiteroles, slice the buns in half and fill with a small scoop of vanilla ice cream. Pile the profiteroles up on a large serving platter and pour the chocolate sauce over the warm profiteroles. Serve immediately. To make the choux pastry, place 70ml/2¼fl oz water, milk, sugar, salt and butter in a large stainless steel saucepan over a low–medium heat and cook until the butter has melted. Turn the heat up to medium–high and continue cooking until the mixture has come to a rolling boil. To make the choux pastry, place 70ml/2¼fl oz water, milk, sugar, salt and butter in a large stainless steel saucepan over a low–medium heat and cook until the butter has melted. Turn the heat up to medium–high and continue cooking until the mixture has come to a rolling boil. Remove from the heat and add the flour, stirring to form a dough. Initially this mixture may look a little like scrambled egg but this is fine - keep beating until the mixture is smooth. Remove from the heat and add the flour, stirring to form a dough. Initially this mixture may look a little like scrambled egg but this is fine - keep beating until the mixture is smooth. Place the pan back over a medium heat and cook, continuing to stir, for a further 2 minutes or until the dough forms a skin on the bottom of the pan. This ensures the flour in the choux pastry is cooked to the correct temperature. Place the pan back over a medium heat and cook, continuing to stir, for a further 2 minutes or until the dough forms a skin on the bottom of the pan. This ensures the flour in the choux pastry is cooked to the correct temperature. Tip the dough into a bowl and beat with a wooden spoon (or electric mixer) for a few minutes to release the steam and reduce the temperature so the eggs won’t scramble when added. Tip the dough into a bowl and beat with a wooden spoon (or electric mixer) for a few minutes to release the steam and reduce the temperature so the eggs won’t scramble when added. Once slightly cooled, add the first egg and beat until fully mixed into the dough. After the first egg, the dough will be cohesive but thick and not yet pipeable. Once slightly cooled, add the first egg and beat until fully mixed into the dough. After the first egg, the dough will be cohesive but thick and not yet pipeable. To get to the correct consistency, add enough of the second egg to make a dough that is slightly glossy and forms a v-shaped ribbon as it falls from the spatula when lifted from the bowl. For this recipe, it should be two large eggs but after you have added the first egg, add the remaining egg a little at a time so that you don’t end up adding too much. (See Recipe Tip) Any leftover beaten egg can be used for brushing the tops of the profiteroles. To get to the correct consistency, add enough of the second egg to make a dough that is slightly glossy and forms a v-shaped ribbon as it falls from the spatula when lifted from the bowl. For this recipe, it should be two large eggs but after you have added the first egg, add the remaining egg a little at a time so that you don’t end up adding too much. (See Recipe Tip) Any leftover beaten egg can be used for brushing the tops of the profiteroles. Once the correct texture has been achieved, the pastry is ready to be used so transfer to a piping bag. You could also seal the bag and chill in the fridge for a few hours before using. This means the pastry can be prepared ahead of baking and chilling also thickens the pastry, making it a little easier to pipe. Once the correct texture has been achieved, the pastry is ready to be used so transfer to a piping bag. You could also seal the bag and chill in the fridge for a few hours before using. This means the pastry can be prepared ahead of baking and chilling also thickens the pastry, making it a little easier to pipe. Line two baking trays with baking paper and preheat the oven to 190C/170C Fan/Gas 5. Line two baking trays with baking paper and preheat the oven to 190C/170C Fan/Gas 5. To bake the choux pastry, pipe small rounds of pastry, roughly 3cm/1¼in in diameter, onto the baking paper on the trays. To make this easier, you can draw 3cm/1¼in circles on the back of the baking paper as a template. To bake the choux pastry, pipe small rounds of pastry, roughly 3cm/1¼in in diameter, onto the baking paper on the trays. To make this easier, you can draw 3cm/1¼in circles on the back of the baking paper as a template. There are now some options to finish the profiteroles. Either glaze with beaten egg – a classic choice that gives a nice shine – or simply dust with a little icing sugar. You can also apply a light misting of spray oil. The icing sugar and spray oil are quicker and easier to apply than the egg but don’t offer the same shine. There are now some options to finish the profiteroles. Either glaze with beaten egg – a classic choice that gives a nice shine – or simply dust with a little icing sugar. You can also apply a light misting of spray oil. The icing sugar and spray oil are quicker and easier to apply than the egg but don’t offer the same shine. Bake the profiteroles in the oven for about 25 minutes, then turn off the oven. Open the door briefly to release any steam, but leave the choux buns in the oven to cool down slowly as the oven cools. Leave them for 30 minutes before removing. This ensures the choux buns hold their shape and do not collapse. Bake the profiteroles in the oven for about 25 minutes, then turn off the oven. Open the door briefly to release any steam, but leave the choux buns in the oven to cool down slowly as the oven cools. Leave them for 30 minutes before removing. This ensures the choux buns hold their shape and do not collapse. To make the chocolate sauce, place the cream and honey in a small saucepan and bring to a simmer. Remove the pan from the heat and pour the cream mixture carefully into a jug. Add the chocolate and set aside for a few minutes before stirring together to form a smooth and shiny sauce. To make the chocolate sauce, place the cream and honey in a small saucepan and bring to a simmer. Remove the pan from the heat and pour the cream mixture carefully into a jug. Add the chocolate and set aside for a few minutes before stirring together to form a smooth and shiny sauce. To assemble the profiteroles, slice the buns in half and fill with a small scoop of vanilla ice cream. Pile the profiteroles up on a large serving platter and pour the chocolate sauce over the warm profiteroles. Serve immediately. To assemble the profiteroles, slice the buns in half and fill with a small scoop of vanilla ice cream. Pile the profiteroles up on a large serving platter and pour the chocolate sauce over the warm profiteroles. Serve immediately. | {
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"title": "Perfect profiteroles recipe",
"content": "To make the choux pastry, place 70ml/2¼fl oz water, milk, sugar, salt and butter in a large stainless steel saucepan over a low–medium heat and cook until the butter has melted. Turn the heat up to medium–high and continue cooking until the mixture has come to a rolling boil.Remove from the heat and add the flour, stirring to form a dough. Initially this mixture may look a little like scrambled egg but this is fine - keep beating until the mixture is smooth. Place the pan back over a medium heat and cook, continuing to stir, for a further 2 minutes or until the dough forms a skin on the bottom of the pan. This ensures the flour in the choux pastry is cooked to the correct temperature. Tip the dough into a bowl and beat with a wooden spoon (or electric mixer) for a few minutes to release the steam and reduce the temperature so the eggs won’t scramble when added.Once slightly cooled, add the first egg and beat until fully mixed into the dough. After the first egg, the dough will be cohesive but thick and not yet pipeable. To get to the correct consistency, add enough of the second egg to make a dough that is slightly glossy and forms a v-shaped ribbon as it falls from the spatula when lifted from the bowl. For this recipe, it should be two large eggs but after you have added the first egg, add the remaining egg a little at a time so that you don’t end up adding too much. (See Recipe Tip) Any leftover beaten egg can be used for brushing the tops of the profiteroles.Once the correct texture has been achieved, the pastry is ready to be used so transfer to a piping bag. You could also seal the bag and chill in the fridge for a few hours before using. This means the pastry can be prepared ahead of baking and chilling also thickens the pastry, making it a little easier to pipe. Line two baking trays with baking paper and preheat the oven to 190C/170C Fan/Gas 5. To bake the choux pastry, pipe small rounds of pastry, roughly 3cm/1¼in in diameter, onto the baking paper on the trays. To make this easier, you can draw 3cm/1¼in circles on the back of the baking paper as a template. There are now some options to finish the profiteroles. Either glaze with beaten egg – a classic choice that gives a nice shine – or simply dust with a little icing sugar. You can also apply a light misting of spray oil. The icing sugar and spray oil are quicker and easier to apply than the egg but don’t offer the same shine.Bake the profiteroles in the oven for about 25 minutes, then turn off the oven. Open the door briefly to release any steam, but leave the choux buns in the oven to cool down slowly as the oven cools. Leave them for 30 minutes before removing. This ensures the choux buns hold their shape and do not collapse. To make the chocolate sauce, place the cream and honey in a small saucepan and bring to a simmer. Remove the pan from the heat and pour the cream mixture carefully into a jug. Add the chocolate and set aside for a few minutes before stirring together to form a smooth and shiny sauce. To assemble the profiteroles, slice the buns in half and fill with a small scoop of vanilla ice cream. Pile the profiteroles up on a large serving platter and pour the chocolate sauce over the warm profiteroles. Serve immediately. To make the choux pastry, place 70ml/2¼fl oz water, milk, sugar, salt and butter in a large stainless steel saucepan over a low–medium heat and cook until the butter has melted. Turn the heat up to medium–high and continue cooking until the mixture has come to a rolling boil. To make the choux pastry, place 70ml/2¼fl oz water, milk, sugar, salt and butter in a large stainless steel saucepan over a low–medium heat and cook until the butter has melted. Turn the heat up to medium–high and continue cooking until the mixture has come to a rolling boil. Remove from the heat and add the flour, stirring to form a dough. Initially this mixture may look a little like scrambled egg but this is fine - keep beating until the mixture is smooth. Remove from the heat and add the flour, stirring to form a dough. Initially this mixture may look a little like scrambled egg but this is fine - keep beating until the mixture is smooth. Place the pan back over a medium heat and cook, continuing to stir, for a further 2 minutes or until the dough forms a skin on the bottom of the pan. This ensures the flour in the choux pastry is cooked to the correct temperature. Place the pan back over a medium heat and cook, continuing to stir, for a further 2 minutes or until the dough forms a skin on the bottom of the pan. This ensures the flour in the choux pastry is cooked to the correct temperature. Tip the dough into a bowl and beat with a wooden spoon (or electric mixer) for a few minutes to release the steam and reduce the temperature so the eggs won’t scramble when added. Tip the dough into a bowl and beat with a wooden spoon (or electric mixer) for a few minutes to release the steam and reduce the temperature so the eggs won’t scramble when added. Once slightly cooled, add the first egg and beat until fully mixed into the dough. After the first egg, the dough will be cohesive but thick and not yet pipeable. Once slightly cooled, add the first egg and beat until fully mixed into the dough. After the first egg, the dough will be cohesive but thick and not yet pipeable. To get to the correct consistency, add enough of the second egg to make a dough that is slightly glossy and forms a v-shaped ribbon as it falls from the spatula when lifted from the bowl. For this recipe, it should be two large eggs but after you have added the first egg, add the remaining egg a little at a time so that you don’t end up adding too much. (See Recipe Tip) Any leftover beaten egg can be used for brushing the tops of the profiteroles. To get to the correct consistency, add enough of the second egg to make a dough that is slightly glossy and forms a v-shaped ribbon as it falls from the spatula when lifted from the bowl. For this recipe, it should be two large eggs but after you have added the first egg, add the remaining egg a little at a time so that you don’t end up adding too much. (See Recipe Tip) Any leftover beaten egg can be used for brushing the tops of the profiteroles. Once the correct texture has been achieved, the pastry is ready to be used so transfer to a piping bag. You could also seal the bag and chill in the fridge for a few hours before using. This means the pastry can be prepared ahead of baking and chilling also thickens the pastry, making it a little easier to pipe. Once the correct texture has been achieved, the pastry is ready to be used so transfer to a piping bag. You could also seal the bag and chill in the fridge for a few hours before using. This means the pastry can be prepared ahead of baking and chilling also thickens the pastry, making it a little easier to pipe. Line two baking trays with baking paper and preheat the oven to 190C/170C Fan/Gas 5. Line two baking trays with baking paper and preheat the oven to 190C/170C Fan/Gas 5. To bake the choux pastry, pipe small rounds of pastry, roughly 3cm/1¼in in diameter, onto the baking paper on the trays. To make this easier, you can draw 3cm/1¼in circles on the back of the baking paper as a template. To bake the choux pastry, pipe small rounds of pastry, roughly 3cm/1¼in in diameter, onto the baking paper on the trays. To make this easier, you can draw 3cm/1¼in circles on the back of the baking paper as a template. There are now some options to finish the profiteroles. Either glaze with beaten egg – a classic choice that gives a nice shine – or simply dust with a little icing sugar. You can also apply a light misting of spray oil. The icing sugar and spray oil are quicker and easier to apply than the egg but don’t offer the same shine. There are now some options to finish the profiteroles. Either glaze with beaten egg – a classic choice that gives a nice shine – or simply dust with a little icing sugar. You can also apply a light misting of spray oil. The icing sugar and spray oil are quicker and easier to apply than the egg but don’t offer the same shine. Bake the profiteroles in the oven for about 25 minutes, then turn off the oven. Open the door briefly to release any steam, but leave the choux buns in the oven to cool down slowly as the oven cools. Leave them for 30 minutes before removing. This ensures the choux buns hold their shape and do not collapse. Bake the profiteroles in the oven for about 25 minutes, then turn off the oven. Open the door briefly to release any steam, but leave the choux buns in the oven to cool down slowly as the oven cools. Leave them for 30 minutes before removing. This ensures the choux buns hold their shape and do not collapse. To make the chocolate sauce, place the cream and honey in a small saucepan and bring to a simmer. Remove the pan from the heat and pour the cream mixture carefully into a jug. Add the chocolate and set aside for a few minutes before stirring together to form a smooth and shiny sauce. To make the chocolate sauce, place the cream and honey in a small saucepan and bring to a simmer. Remove the pan from the heat and pour the cream mixture carefully into a jug. Add the chocolate and set aside for a few minutes before stirring together to form a smooth and shiny sauce. To assemble the profiteroles, slice the buns in half and fill with a small scoop of vanilla ice cream. Pile the profiteroles up on a large serving platter and pour the chocolate sauce over the warm profiteroles. Serve immediately. To assemble the profiteroles, slice the buns in half and fill with a small scoop of vanilla ice cream. Pile the profiteroles up on a large serving platter and pour the chocolate sauce over the warm profiteroles. Serve immediately."
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} | f9fcc5b85c53bad33cd8d23aa7fdb0f8d768319fd666fdf0a8a44976c99f5359 | Raspberry and white chocolate pavlova recipe
Preheat the oven to 150C/130C Fan/Gas 2. Draw a 28cm/11in circle on a sheet of baking paper (you can draw round a large dinner plate). For the meringue, whisk the egg whites using an electric mixer until stiff peaks form when the whisk is removed. Then, with the motor running, add a tablespoon of sugar at a time until all the sugar is incorporated and the meringue is glossy and holding stiff peaks. Blend the cornflour with the vinegar and whisk into the meringue, along with the vanilla extract. Dip the tip of a skewer or small knife in the red food colouring paste (if using) and mix well to make the meringue pale pink.Take the prepared sheet of baking paper and place it, pencil marks down, onto a large baking tray. Use a little meringue in each corner to stick the paper to the baking tray. Using a large spoon or spatula, pile the meringue onto the circle on the baking paper, spreading it to cover the edge of the circle and swirling and building up the sides so that they are higher than the centre. You need to leave a slight dip in the centre to allow for the cream filling.Place the meringue in the oven and immediately turn the oven down to 140C/120C Fan/Gas 1. Bake for about 1 hour, or until the outside is crisp but not browned. Turn off the oven and open the door fully, then leave the meringue in there to cool for at least 1 hour, but preferably until cooled completely. For the shards, set aside a third of the chocolate. Place the chocolate in a large heatproof bowl set over a saucepan of gently simmering water. Allow to melt until the chocolate reaches 45C on a cooking thermometer. Remove from the heat, add the reserved chocolate and stir until it is melted and reaches 26–27C. Return the chocolate to the bain marie and heat gently until the chocolate reaches 28–29C. Using a palette knife, spread the white chocolate over a large sheet of baking paper. Top with the freeze-dried raspberry pieces and set aside to cool and set. For the filling, whip the cream until soft peaks form when the whisk is removed. Stir in the vanilla extract and fold in the freeze-dried raspberry pieces. For the coulis, place the raspberries, icing sugar and 2 tablespoons water in a saucepan. Warm over a gentle heat and stir frequently until the raspberries have collapsed. Remove from the heat and use a fork or hand blender to further break up the raspberries. Push through a fine sieve into a jug and loosen with a splash of water, if necessary to reach desired consistency. Place in the fridge to cool.Once the chocolate has set, break it into shards (these will be used to decorate the top of the pavlova). To assemble, spoon the whipped cream mixture into the centre of the pavlova. Scatter the fresh raspberries on top, followed by a sprinkle of freeze-dried raspberry pieces. Drizzle with the raspberry coulis and decorate with the shards of chocolate. Cut into slices and serve. Preheat the oven to 150C/130C Fan/Gas 2. Draw a 28cm/11in circle on a sheet of baking paper (you can draw round a large dinner plate). Preheat the oven to 150C/130C Fan/Gas 2. Draw a 28cm/11in circle on a sheet of baking paper (you can draw round a large dinner plate). For the meringue, whisk the egg whites using an electric mixer until stiff peaks form when the whisk is removed. Then, with the motor running, add a tablespoon of sugar at a time until all the sugar is incorporated and the meringue is glossy and holding stiff peaks. For the meringue, whisk the egg whites using an electric mixer until stiff peaks form when the whisk is removed. Then, with the motor running, add a tablespoon of sugar at a time until all the sugar is incorporated and the meringue is glossy and holding stiff peaks. Blend the cornflour with the vinegar and whisk into the meringue, along with the vanilla extract. Dip the tip of a skewer or small knife in the red food colouring paste (if using) and mix well to make the meringue pale pink. Blend the cornflour with the vinegar and whisk into the meringue, along with the vanilla extract. Dip the tip of a skewer or small knife in the red food colouring paste (if using) and mix well to make the meringue pale pink. Take the prepared sheet of baking paper and place it, pencil marks down, onto a large baking tray. Use a little meringue in each corner to stick the paper to the baking tray. Take the prepared sheet of baking paper and place it, pencil marks down, onto a large baking tray. Use a little meringue in each corner to stick the paper to the baking tray. Using a large spoon or spatula, pile the meringue onto the circle on the baking paper, spreading it to cover the edge of the circle and swirling and building up the sides so that they are higher than the centre. You need to leave a slight dip in the centre to allow for the cream filling. Using a large spoon or spatula, pile the meringue onto the circle on the baking paper, spreading it to cover the edge of the circle and swirling and building up the sides so that they are higher than the centre. You need to leave a slight dip in the centre to allow for the cream filling. Place the meringue in the oven and immediately turn the oven down to 140C/120C Fan/Gas 1. Bake for about 1 hour, or until the outside is crisp but not browned. Turn off the oven and open the door fully, then leave the meringue in there to cool for at least 1 hour, but preferably until cooled completely. Place the meringue in the oven and immediately turn the oven down to 140C/120C Fan/Gas 1. Bake for about 1 hour, or until the outside is crisp but not browned. Turn off the oven and open the door fully, then leave the meringue in there to cool for at least 1 hour, but preferably until cooled completely. For the shards, set aside a third of the chocolate. Place the chocolate in a large heatproof bowl set over a saucepan of gently simmering water. Allow to melt until the chocolate reaches 45C on a cooking thermometer. For the shards, set aside a third of the chocolate. Place the chocolate in a large heatproof bowl set over a saucepan of gently simmering water. Allow to melt until the chocolate reaches 45C on a cooking thermometer. Remove from the heat, add the reserved chocolate and stir until it is melted and reaches 26–27C. Return the chocolate to the bain marie and heat gently until the chocolate reaches 28–29C. Remove from the heat, add the reserved chocolate and stir until it is melted and reaches 26–27C. Return the chocolate to the bain marie and heat gently until the chocolate reaches 28–29C. Using a palette knife, spread the white chocolate over a large sheet of baking paper. Top with the freeze-dried raspberry pieces and set aside to cool and set. Using a palette knife, spread the white chocolate over a large sheet of baking paper. Top with the freeze-dried raspberry pieces and set aside to cool and set. For the filling, whip the cream until soft peaks form when the whisk is removed. Stir in the vanilla extract and fold in the freeze-dried raspberry pieces. For the filling, whip the cream until soft peaks form when the whisk is removed. Stir in the vanilla extract and fold in the freeze-dried raspberry pieces. For the coulis, place the raspberries, icing sugar and 2 tablespoons water in a saucepan. Warm over a gentle heat and stir frequently until the raspberries have collapsed. Remove from the heat and use a fork or hand blender to further break up the raspberries. For the coulis, place the raspberries, icing sugar and 2 tablespoons water in a saucepan. Warm over a gentle heat and stir frequently until the raspberries have collapsed. Remove from the heat and use a fork or hand blender to further break up the raspberries. Push through a fine sieve into a jug and loosen with a splash of water, if necessary to reach desired consistency. Place in the fridge to cool. Push through a fine sieve into a jug and loosen with a splash of water, if necessary to reach desired consistency. Place in the fridge to cool. Once the chocolate has set, break it into shards (these will be used to decorate the top of the pavlova). Once the chocolate has set, break it into shards (these will be used to decorate the top of the pavlova). To assemble, spoon the whipped cream mixture into the centre of the pavlova. Scatter the fresh raspberries on top, followed by a sprinkle of freeze-dried raspberry pieces. Drizzle with the raspberry coulis and decorate with the shards of chocolate. Cut into slices and serve. To assemble, spoon the whipped cream mixture into the centre of the pavlova. Scatter the fresh raspberries on top, followed by a sprinkle of freeze-dried raspberry pieces. Drizzle with the raspberry coulis and decorate with the shards of chocolate. Cut into slices and serve. | {
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"title": "Raspberry and white chocolate pavlova recipe",
"content": "Preheat the oven to 150C/130C Fan/Gas 2. Draw a 28cm/11in circle on a sheet of baking paper (you can draw round a large dinner plate). For the meringue, whisk the egg whites using an electric mixer until stiff peaks form when the whisk is removed. Then, with the motor running, add a tablespoon of sugar at a time until all the sugar is incorporated and the meringue is glossy and holding stiff peaks. Blend the cornflour with the vinegar and whisk into the meringue, along with the vanilla extract. Dip the tip of a skewer or small knife in the red food colouring paste (if using) and mix well to make the meringue pale pink.Take the prepared sheet of baking paper and place it, pencil marks down, onto a large baking tray. Use a little meringue in each corner to stick the paper to the baking tray. Using a large spoon or spatula, pile the meringue onto the circle on the baking paper, spreading it to cover the edge of the circle and swirling and building up the sides so that they are higher than the centre. You need to leave a slight dip in the centre to allow for the cream filling.Place the meringue in the oven and immediately turn the oven down to 140C/120C Fan/Gas 1. Bake for about 1 hour, or until the outside is crisp but not browned. Turn off the oven and open the door fully, then leave the meringue in there to cool for at least 1 hour, but preferably until cooled completely. For the shards, set aside a third of the chocolate. Place the chocolate in a large heatproof bowl set over a saucepan of gently simmering water. Allow to melt until the chocolate reaches 45C on a cooking thermometer. Remove from the heat, add the reserved chocolate and stir until it is melted and reaches 26–27C. Return the chocolate to the bain marie and heat gently until the chocolate reaches 28–29C. Using a palette knife, spread the white chocolate over a large sheet of baking paper. Top with the freeze-dried raspberry pieces and set aside to cool and set. For the filling, whip the cream until soft peaks form when the whisk is removed. Stir in the vanilla extract and fold in the freeze-dried raspberry pieces. For the coulis, place the raspberries, icing sugar and 2 tablespoons water in a saucepan. Warm over a gentle heat and stir frequently until the raspberries have collapsed. Remove from the heat and use a fork or hand blender to further break up the raspberries. Push through a fine sieve into a jug and loosen with a splash of water, if necessary to reach desired consistency. Place in the fridge to cool.Once the chocolate has set, break it into shards (these will be used to decorate the top of the pavlova). To assemble, spoon the whipped cream mixture into the centre of the pavlova. Scatter the fresh raspberries on top, followed by a sprinkle of freeze-dried raspberry pieces. Drizzle with the raspberry coulis and decorate with the shards of chocolate. Cut into slices and serve. Preheat the oven to 150C/130C Fan/Gas 2. Draw a 28cm/11in circle on a sheet of baking paper (you can draw round a large dinner plate). Preheat the oven to 150C/130C Fan/Gas 2. Draw a 28cm/11in circle on a sheet of baking paper (you can draw round a large dinner plate). For the meringue, whisk the egg whites using an electric mixer until stiff peaks form when the whisk is removed. Then, with the motor running, add a tablespoon of sugar at a time until all the sugar is incorporated and the meringue is glossy and holding stiff peaks. For the meringue, whisk the egg whites using an electric mixer until stiff peaks form when the whisk is removed. Then, with the motor running, add a tablespoon of sugar at a time until all the sugar is incorporated and the meringue is glossy and holding stiff peaks. Blend the cornflour with the vinegar and whisk into the meringue, along with the vanilla extract. Dip the tip of a skewer or small knife in the red food colouring paste (if using) and mix well to make the meringue pale pink. Blend the cornflour with the vinegar and whisk into the meringue, along with the vanilla extract. Dip the tip of a skewer or small knife in the red food colouring paste (if using) and mix well to make the meringue pale pink. Take the prepared sheet of baking paper and place it, pencil marks down, onto a large baking tray. Use a little meringue in each corner to stick the paper to the baking tray. Take the prepared sheet of baking paper and place it, pencil marks down, onto a large baking tray. Use a little meringue in each corner to stick the paper to the baking tray. Using a large spoon or spatula, pile the meringue onto the circle on the baking paper, spreading it to cover the edge of the circle and swirling and building up the sides so that they are higher than the centre. You need to leave a slight dip in the centre to allow for the cream filling. Using a large spoon or spatula, pile the meringue onto the circle on the baking paper, spreading it to cover the edge of the circle and swirling and building up the sides so that they are higher than the centre. You need to leave a slight dip in the centre to allow for the cream filling. Place the meringue in the oven and immediately turn the oven down to 140C/120C Fan/Gas 1. Bake for about 1 hour, or until the outside is crisp but not browned. Turn off the oven and open the door fully, then leave the meringue in there to cool for at least 1 hour, but preferably until cooled completely. Place the meringue in the oven and immediately turn the oven down to 140C/120C Fan/Gas 1. Bake for about 1 hour, or until the outside is crisp but not browned. Turn off the oven and open the door fully, then leave the meringue in there to cool for at least 1 hour, but preferably until cooled completely. For the shards, set aside a third of the chocolate. Place the chocolate in a large heatproof bowl set over a saucepan of gently simmering water. Allow to melt until the chocolate reaches 45C on a cooking thermometer. For the shards, set aside a third of the chocolate. Place the chocolate in a large heatproof bowl set over a saucepan of gently simmering water. Allow to melt until the chocolate reaches 45C on a cooking thermometer. Remove from the heat, add the reserved chocolate and stir until it is melted and reaches 26–27C. Return the chocolate to the bain marie and heat gently until the chocolate reaches 28–29C. Remove from the heat, add the reserved chocolate and stir until it is melted and reaches 26–27C. Return the chocolate to the bain marie and heat gently until the chocolate reaches 28–29C. Using a palette knife, spread the white chocolate over a large sheet of baking paper. Top with the freeze-dried raspberry pieces and set aside to cool and set. Using a palette knife, spread the white chocolate over a large sheet of baking paper. Top with the freeze-dried raspberry pieces and set aside to cool and set. For the filling, whip the cream until soft peaks form when the whisk is removed. Stir in the vanilla extract and fold in the freeze-dried raspberry pieces. For the filling, whip the cream until soft peaks form when the whisk is removed. Stir in the vanilla extract and fold in the freeze-dried raspberry pieces. For the coulis, place the raspberries, icing sugar and 2 tablespoons water in a saucepan. Warm over a gentle heat and stir frequently until the raspberries have collapsed. Remove from the heat and use a fork or hand blender to further break up the raspberries. For the coulis, place the raspberries, icing sugar and 2 tablespoons water in a saucepan. Warm over a gentle heat and stir frequently until the raspberries have collapsed. Remove from the heat and use a fork or hand blender to further break up the raspberries. Push through a fine sieve into a jug and loosen with a splash of water, if necessary to reach desired consistency. Place in the fridge to cool. Push through a fine sieve into a jug and loosen with a splash of water, if necessary to reach desired consistency. Place in the fridge to cool. Once the chocolate has set, break it into shards (these will be used to decorate the top of the pavlova). Once the chocolate has set, break it into shards (these will be used to decorate the top of the pavlova). To assemble, spoon the whipped cream mixture into the centre of the pavlova. Scatter the fresh raspberries on top, followed by a sprinkle of freeze-dried raspberry pieces. Drizzle with the raspberry coulis and decorate with the shards of chocolate. Cut into slices and serve. To assemble, spoon the whipped cream mixture into the centre of the pavlova. Scatter the fresh raspberries on top, followed by a sprinkle of freeze-dried raspberry pieces. Drizzle with the raspberry coulis and decorate with the shards of chocolate. Cut into slices and serve."
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} | 7996aaff97d7718ed3fedeb7cc79d3724c7d87e1c7e2bb2dc0a475fbe6aecc90 | How to make profiteroles recipe
To make the choux pastry, bring the water to the boil in a heavy-bottomed pan. Add the butter to the water to melt.Sieve together the flour, salt and sugar onto a piece of parchment paper. When the water and butter mixture has come up to a rolling boil, add the flour mixture straight into the pan.Beat the dough continuously with a wooden spoon as it thickens. Continue beating until the dough is smooth and comes away from the sides of the pan cleanly. Remove the dough from the pan and place in a bowl to cool.When the dough is cool, beat the eggs in a clean bowl with a fork. Gradually add in the beaten egg mixture a bit at a time, mixing well between each addition; the mixture should now be at dropping consistency, but still firm enough to be piped in a piping bag. (You may not need to use all of the beaten egg.)Preheat the oven to 200C/400F/Gas 6. Sprinkle a non-stick baking tray with a bit of water. (This will create steam as the choux buns cook in the oven.)Fill a plain-nozzle piping bag with the choux dough and pipe the dough into small buns about 5cm/2in in diameter onto the baking tray, leaving at least an inch between each bun.Bake the choux buns in the preheated oven for 20-25 minutes, until puffed, golden and crisp. Remove and cool on a cooling rack.When they've cooled slightly, turn the buns over and pierce a hole in the base of each about the same size as the nozzle for the pastry bag and let them cool completely.For the chocolate sauce, break the chocolate into a bowl set over a pan of gently simmering water (the water shouldn't touch the bottom of the bowl).Add the golden syrup and the orange juice and allow the ingredients to melt together to form the sauce, stirring gently.For the pistachio cream, using a hand whisk, whip the cream until it forms soft peaks.Chop the pistachios and gently fold into the whipped cream. Gently stir in the icing sugar with a metal spoon.Fill a clean piping bag with the pistachio cream and use to fill the cooled profiteroles.To serve, arrange the profiteroles on a plate and drizzle the chocolate sauce over the top. To make the choux pastry, bring the water to the boil in a heavy-bottomed pan. Add the butter to the water to melt. To make the choux pastry, bring the water to the boil in a heavy-bottomed pan. Add the butter to the water to melt. Sieve together the flour, salt and sugar onto a piece of parchment paper. When the water and butter mixture has come up to a rolling boil, add the flour mixture straight into the pan. Sieve together the flour, salt and sugar onto a piece of parchment paper. When the water and butter mixture has come up to a rolling boil, add the flour mixture straight into the pan. Beat the dough continuously with a wooden spoon as it thickens. Continue beating until the dough is smooth and comes away from the sides of the pan cleanly. Remove the dough from the pan and place in a bowl to cool. Beat the dough continuously with a wooden spoon as it thickens. Continue beating until the dough is smooth and comes away from the sides of the pan cleanly. Remove the dough from the pan and place in a bowl to cool. When the dough is cool, beat the eggs in a clean bowl with a fork. Gradually add in the beaten egg mixture a bit at a time, mixing well between each addition; the mixture should now be at dropping consistency, but still firm enough to be piped in a piping bag. (You may not need to use all of the beaten egg.) When the dough is cool, beat the eggs in a clean bowl with a fork. Gradually add in the beaten egg mixture a bit at a time, mixing well between each addition; the mixture should now be at dropping consistency, but still firm enough to be piped in a piping bag. (You may not need to use all of the beaten egg.) Preheat the oven to 200C/400F/Gas 6. Sprinkle a non-stick baking tray with a bit of water. (This will create steam as the choux buns cook in the oven.) Preheat the oven to 200C/400F/Gas 6. Sprinkle a non-stick baking tray with a bit of water. (This will create steam as the choux buns cook in the oven.) Fill a plain-nozzle piping bag with the choux dough and pipe the dough into small buns about 5cm/2in in diameter onto the baking tray, leaving at least an inch between each bun. Fill a plain-nozzle piping bag with the choux dough and pipe the dough into small buns about 5cm/2in in diameter onto the baking tray, leaving at least an inch between each bun. Bake the choux buns in the preheated oven for 20-25 minutes, until puffed, golden and crisp. Remove and cool on a cooling rack. Bake the choux buns in the preheated oven for 20-25 minutes, until puffed, golden and crisp. Remove and cool on a cooling rack. When they've cooled slightly, turn the buns over and pierce a hole in the base of each about the same size as the nozzle for the pastry bag and let them cool completely. When they've cooled slightly, turn the buns over and pierce a hole in the base of each about the same size as the nozzle for the pastry bag and let them cool completely. For the chocolate sauce, break the chocolate into a bowl set over a pan of gently simmering water (the water shouldn't touch the bottom of the bowl). For the chocolate sauce, break the chocolate into a bowl set over a pan of gently simmering water (the water shouldn't touch the bottom of the bowl). Add the golden syrup and the orange juice and allow the ingredients to melt together to form the sauce, stirring gently. Add the golden syrup and the orange juice and allow the ingredients to melt together to form the sauce, stirring gently. For the pistachio cream, using a hand whisk, whip the cream until it forms soft peaks. For the pistachio cream, using a hand whisk, whip the cream until it forms soft peaks. Chop the pistachios and gently fold into the whipped cream. Gently stir in the icing sugar with a metal spoon. Chop the pistachios and gently fold into the whipped cream. Gently stir in the icing sugar with a metal spoon. Fill a clean piping bag with the pistachio cream and use to fill the cooled profiteroles. Fill a clean piping bag with the pistachio cream and use to fill the cooled profiteroles. To serve, arrange the profiteroles on a plate and drizzle the chocolate sauce over the top. To serve, arrange the profiteroles on a plate and drizzle the chocolate sauce over the top. | {
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"title": "How to make profiteroles recipe",
"content": "To make the choux pastry, bring the water to the boil in a heavy-bottomed pan. Add the butter to the water to melt.Sieve together the flour, salt and sugar onto a piece of parchment paper. When the water and butter mixture has come up to a rolling boil, add the flour mixture straight into the pan.Beat the dough continuously with a wooden spoon as it thickens. Continue beating until the dough is smooth and comes away from the sides of the pan cleanly. Remove the dough from the pan and place in a bowl to cool.When the dough is cool, beat the eggs in a clean bowl with a fork. Gradually add in the beaten egg mixture a bit at a time, mixing well between each addition; the mixture should now be at dropping consistency, but still firm enough to be piped in a piping bag. (You may not need to use all of the beaten egg.)Preheat the oven to 200C/400F/Gas 6. Sprinkle a non-stick baking tray with a bit of water. (This will create steam as the choux buns cook in the oven.)Fill a plain-nozzle piping bag with the choux dough and pipe the dough into small buns about 5cm/2in in diameter onto the baking tray, leaving at least an inch between each bun.Bake the choux buns in the preheated oven for 20-25 minutes, until puffed, golden and crisp. Remove and cool on a cooling rack.When they've cooled slightly, turn the buns over and pierce a hole in the base of each about the same size as the nozzle for the pastry bag and let them cool completely.For the chocolate sauce, break the chocolate into a bowl set over a pan of gently simmering water (the water shouldn't touch the bottom of the bowl).Add the golden syrup and the orange juice and allow the ingredients to melt together to form the sauce, stirring gently.For the pistachio cream, using a hand whisk, whip the cream until it forms soft peaks.Chop the pistachios and gently fold into the whipped cream. Gently stir in the icing sugar with a metal spoon.Fill a clean piping bag with the pistachio cream and use to fill the cooled profiteroles.To serve, arrange the profiteroles on a plate and drizzle the chocolate sauce over the top. To make the choux pastry, bring the water to the boil in a heavy-bottomed pan. Add the butter to the water to melt. To make the choux pastry, bring the water to the boil in a heavy-bottomed pan. Add the butter to the water to melt. Sieve together the flour, salt and sugar onto a piece of parchment paper. When the water and butter mixture has come up to a rolling boil, add the flour mixture straight into the pan. Sieve together the flour, salt and sugar onto a piece of parchment paper. When the water and butter mixture has come up to a rolling boil, add the flour mixture straight into the pan. Beat the dough continuously with a wooden spoon as it thickens. Continue beating until the dough is smooth and comes away from the sides of the pan cleanly. Remove the dough from the pan and place in a bowl to cool. Beat the dough continuously with a wooden spoon as it thickens. Continue beating until the dough is smooth and comes away from the sides of the pan cleanly. Remove the dough from the pan and place in a bowl to cool. When the dough is cool, beat the eggs in a clean bowl with a fork. Gradually add in the beaten egg mixture a bit at a time, mixing well between each addition; the mixture should now be at dropping consistency, but still firm enough to be piped in a piping bag. (You may not need to use all of the beaten egg.) When the dough is cool, beat the eggs in a clean bowl with a fork. Gradually add in the beaten egg mixture a bit at a time, mixing well between each addition; the mixture should now be at dropping consistency, but still firm enough to be piped in a piping bag. (You may not need to use all of the beaten egg.) Preheat the oven to 200C/400F/Gas 6. Sprinkle a non-stick baking tray with a bit of water. (This will create steam as the choux buns cook in the oven.) Preheat the oven to 200C/400F/Gas 6. Sprinkle a non-stick baking tray with a bit of water. (This will create steam as the choux buns cook in the oven.) Fill a plain-nozzle piping bag with the choux dough and pipe the dough into small buns about 5cm/2in in diameter onto the baking tray, leaving at least an inch between each bun. Fill a plain-nozzle piping bag with the choux dough and pipe the dough into small buns about 5cm/2in in diameter onto the baking tray, leaving at least an inch between each bun. Bake the choux buns in the preheated oven for 20-25 minutes, until puffed, golden and crisp. Remove and cool on a cooling rack. Bake the choux buns in the preheated oven for 20-25 minutes, until puffed, golden and crisp. Remove and cool on a cooling rack. When they've cooled slightly, turn the buns over and pierce a hole in the base of each about the same size as the nozzle for the pastry bag and let them cool completely. When they've cooled slightly, turn the buns over and pierce a hole in the base of each about the same size as the nozzle for the pastry bag and let them cool completely. For the chocolate sauce, break the chocolate into a bowl set over a pan of gently simmering water (the water shouldn't touch the bottom of the bowl). For the chocolate sauce, break the chocolate into a bowl set over a pan of gently simmering water (the water shouldn't touch the bottom of the bowl). Add the golden syrup and the orange juice and allow the ingredients to melt together to form the sauce, stirring gently. Add the golden syrup and the orange juice and allow the ingredients to melt together to form the sauce, stirring gently. For the pistachio cream, using a hand whisk, whip the cream until it forms soft peaks. For the pistachio cream, using a hand whisk, whip the cream until it forms soft peaks. Chop the pistachios and gently fold into the whipped cream. Gently stir in the icing sugar with a metal spoon. Chop the pistachios and gently fold into the whipped cream. Gently stir in the icing sugar with a metal spoon. Fill a clean piping bag with the pistachio cream and use to fill the cooled profiteroles. Fill a clean piping bag with the pistachio cream and use to fill the cooled profiteroles. To serve, arrange the profiteroles on a plate and drizzle the chocolate sauce over the top. To serve, arrange the profiteroles on a plate and drizzle the chocolate sauce over the top."
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} | 4e4982abeb20c0bac3ac0058f9a3e17038022371517771695a3c277e5d833b7f | Strawberry meringue roulade recipe
An average of 5.0 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/strawberrymeringuero_74824_16x9.jpg Mary Berry's strawberry meringue roulade recipe has just 6 ingredients and can be made in under an hour. It's the perfect barbecue pudding. 5 egg whites275g/10oz caster sugar20g/2oz flaked almonds 5 egg whites 275g/10oz caster sugar 20g/2oz flaked almonds 150ml/5fl oz double cream200ml/7fl oz Greek-style yoghurt225g/8oz strawberries, hulled icing sugar, for dusting 150ml/5fl oz double cream 200ml/7fl oz Greek-style yoghurt 225g/8oz strawberries, hulled icing sugar, for dusting Method Preheat the oven to 200C/180C Fan/Gas 6.Grease a 33cm x 23cm/13in x 10in Swiss roll tin and line with baking paper.Whisk the egg whites in a clean, large bowl with an electric mixer on high-speed until very stiff.Gradually add the sugar, 1 teaspoon at a time and, keeping the mixer on a high-speed, whisk well between each addition. Whisk until very, very stiff and glossy and all the sugar has been added.Spread the meringue mixture into the lined tin and sprinkle with the almonds. Put the tin in the oven and bake for about 8 minutes until golden. Lower the temperature to 160C/140C Fan/Gas 3 and bake for a further 15 minutes, until crisp and firm to the touch.Remove the meringue from the oven and turn almond-side down onto a sheet of baking paper.Remove the paper from the base of the cooked meringue and allow to cool for 10 minutes.Lightly whip the cream and mix with the yoghurt. Spread evenly over the meringue.Cut the strawberries into quarters and sprinkle over the cream mixture.Roll up the meringue firmly, using the paper to help you, from the long end of the roulade. It is essential you keep the roll very tight. Wrap in baking paper and chill before serving.When you are ready to serve, dust with icing sugar and cut into slices. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Grease a 33cm x 23cm/13in x 10in Swiss roll tin and line with baking paper. Grease a 33cm x 23cm/13in x 10in Swiss roll tin and line with baking paper. Whisk the egg whites in a clean, large bowl with an electric mixer on high-speed until very stiff. Whisk the egg whites in a clean, large bowl with an electric mixer on high-speed until very stiff. Gradually add the sugar, 1 teaspoon at a time and, keeping the mixer on a high-speed, whisk well between each addition. Whisk until very, very stiff and glossy and all the sugar has been added. Gradually add the sugar, 1 teaspoon at a time and, keeping the mixer on a high-speed, whisk well between each addition. Whisk until very, very stiff and glossy and all the sugar has been added. Spread the meringue mixture into the lined tin and sprinkle with the almonds. Put the tin in the oven and bake for about 8 minutes until golden. Spread the meringue mixture into the lined tin and sprinkle with the almonds. Put the tin in the oven and bake for about 8 minutes until golden. Lower the temperature to 160C/140C Fan/Gas 3 and bake for a further 15 minutes, until crisp and firm to the touch. Lower the temperature to 160C/140C Fan/Gas 3 and bake for a further 15 minutes, until crisp and firm to the touch. Remove the meringue from the oven and turn almond-side down onto a sheet of baking paper. Remove the meringue from the oven and turn almond-side down onto a sheet of baking paper. Remove the paper from the base of the cooked meringue and allow to cool for 10 minutes. Remove the paper from the base of the cooked meringue and allow to cool for 10 minutes. Lightly whip the cream and mix with the yoghurt. Spread evenly over the meringue. Lightly whip the cream and mix with the yoghurt. Spread evenly over the meringue. Cut the strawberries into quarters and sprinkle over the cream mixture. Cut the strawberries into quarters and sprinkle over the cream mixture. Roll up the meringue firmly, using the paper to help you, from the long end of the roulade. It is essential you keep the roll very tight. Wrap in baking paper and chill before serving. Roll up the meringue firmly, using the paper to help you, from the long end of the roulade. It is essential you keep the roll very tight. Wrap in baking paper and chill before serving. When you are ready to serve, dust with icing sugar and cut into slices. When you are ready to serve, dust with icing sugar and cut into slices. | {
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"title": "Strawberry meringue roulade recipe",
"content": "An average of 5.0 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/strawberrymeringuero_74824_16x9.jpg Mary Berry's strawberry meringue roulade recipe has just 6 ingredients and can be made in under an hour. It's the perfect barbecue pudding. 5 egg whites275g/10oz caster sugar20g/2oz flaked almonds 5 egg whites 275g/10oz caster sugar 20g/2oz flaked almonds 150ml/5fl oz double cream200ml/7fl oz Greek-style yoghurt225g/8oz strawberries, hulled icing sugar, for dusting 150ml/5fl oz double cream 200ml/7fl oz Greek-style yoghurt 225g/8oz strawberries, hulled icing sugar, for dusting Method Preheat the oven to 200C/180C Fan/Gas 6.Grease a 33cm x 23cm/13in x 10in Swiss roll tin and line with baking paper.Whisk the egg whites in a clean, large bowl with an electric mixer on high-speed until very stiff.Gradually add the sugar, 1 teaspoon at a time and, keeping the mixer on a high-speed, whisk well between each addition. Whisk until very, very stiff and glossy and all the sugar has been added.Spread the meringue mixture into the lined tin and sprinkle with the almonds. Put the tin in the oven and bake for about 8 minutes until golden. Lower the temperature to 160C/140C Fan/Gas 3 and bake for a further 15 minutes, until crisp and firm to the touch.Remove the meringue from the oven and turn almond-side down onto a sheet of baking paper.Remove the paper from the base of the cooked meringue and allow to cool for 10 minutes.Lightly whip the cream and mix with the yoghurt. Spread evenly over the meringue.Cut the strawberries into quarters and sprinkle over the cream mixture.Roll up the meringue firmly, using the paper to help you, from the long end of the roulade. It is essential you keep the roll very tight. Wrap in baking paper and chill before serving.When you are ready to serve, dust with icing sugar and cut into slices. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Grease a 33cm x 23cm/13in x 10in Swiss roll tin and line with baking paper. Grease a 33cm x 23cm/13in x 10in Swiss roll tin and line with baking paper. Whisk the egg whites in a clean, large bowl with an electric mixer on high-speed until very stiff. Whisk the egg whites in a clean, large bowl with an electric mixer on high-speed until very stiff. Gradually add the sugar, 1 teaspoon at a time and, keeping the mixer on a high-speed, whisk well between each addition. Whisk until very, very stiff and glossy and all the sugar has been added. Gradually add the sugar, 1 teaspoon at a time and, keeping the mixer on a high-speed, whisk well between each addition. Whisk until very, very stiff and glossy and all the sugar has been added. Spread the meringue mixture into the lined tin and sprinkle with the almonds. Put the tin in the oven and bake for about 8 minutes until golden. Spread the meringue mixture into the lined tin and sprinkle with the almonds. Put the tin in the oven and bake for about 8 minutes until golden. Lower the temperature to 160C/140C Fan/Gas 3 and bake for a further 15 minutes, until crisp and firm to the touch. Lower the temperature to 160C/140C Fan/Gas 3 and bake for a further 15 minutes, until crisp and firm to the touch. Remove the meringue from the oven and turn almond-side down onto a sheet of baking paper. Remove the meringue from the oven and turn almond-side down onto a sheet of baking paper. Remove the paper from the base of the cooked meringue and allow to cool for 10 minutes. Remove the paper from the base of the cooked meringue and allow to cool for 10 minutes. Lightly whip the cream and mix with the yoghurt. Spread evenly over the meringue. Lightly whip the cream and mix with the yoghurt. Spread evenly over the meringue. Cut the strawberries into quarters and sprinkle over the cream mixture. Cut the strawberries into quarters and sprinkle over the cream mixture. Roll up the meringue firmly, using the paper to help you, from the long end of the roulade. It is essential you keep the roll very tight. Wrap in baking paper and chill before serving. Roll up the meringue firmly, using the paper to help you, from the long end of the roulade. It is essential you keep the roll very tight. Wrap in baking paper and chill before serving. When you are ready to serve, dust with icing sugar and cut into slices. When you are ready to serve, dust with icing sugar and cut into slices."
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} | 93a6b1432fe319cf3663bcbda8f46ece1b318cbe87c56683fca8ad5b9353722b | Lemon Swiss roll and amaretti trifle recipe
To make the Swiss rolls, preheat the oven to 180C/160C Fan/Gas 4. Grease and line the 2 Swiss roll tins with baking paper. In a large bowl, beat the egg and sugar together with an electric hand whisk for approximately 5 minutes or until light and pale. Using a metal spoon, gently fold in the flour. Divide between the two tins and bake for 10–12 minutes or until the sponges are lightly golden and cooked through. Sprinkle some extra caster sugar on two sheets of baking paper then turn the sponges out onto the sugared paper. Peel off the paper from the underside and, while still warm, roll them both up from the short end into a tight spiral using the paper to help. Leave to cool.To make the lemon curd, place the egg yolks, granulated sugar, butter, lemon zest and lemon juice in a glass bowl over a saucepan of simmering water (don’t let the bowl touch the water). Whisk until combined and whisk continuously as the curd cooks until thickened. This should take about 15 minutes. Pour into a clean bowl and set aside to cool.To make the St Clement’s jelly, soak the gelatine leaves in cold water for 5 minutes to soften. Using a vegetable peeler, peel 6 strips from a lemon and 6 strips from an orange and put these into a saucepan with the sugar and 400ml/14fl oz water. Bring to a simmer over a medium heat, stirring occasionally until the sugar has dissolved. Remove from the heat and discard the peel. Squeeze the water out of the gelatine and stir into the pan until dissolved then leave to cool. Squeeze the lemons and oranges, so you have 150ml/5fl oz of both lemon and orange juice. Stir into the pan then strain the jelly through a fine sieve into a jug and chill until cool but not set.To make the custard, place the cream in a saucepan over a gentle heat and bring it up to simmer, stirring occasionally with a wooden spoon. In a bowl, whisk together the egg yolks, sugar, cornflour and lemon extract, then gradually pour the hot cream into the bowl whilst whisking continuously. Immediately return the whole lot back to the saucepan and continue whisking over a gentle heat until the custard is thick and smooth. Pour the custard into a jug or bowl, cover the surface with greaseproof paper and leave to cool. To make the amaretti biscuits, preheat the oven to 180C/160C Fan/Gas 4. In a large bowl, beat the egg whites until firm. Mix the sugar and almonds gently into it. Add the amaretto and fold in gently until you have a smooth paste. Place some baking paper on a baking tray and lightly brush with butter or oil. Using a teaspoon, place small heaps of the mixture approximately 2cm/¾in apart, as they will expand during cooking. Bake for approximately 15–20 minutes or until golden brown. Remove from the oven and set aside to cool.To make the chunky mandarin coulis, strain two tins of mandarins. Discard the juice and put the fruit into a saucepan with the sugar and heat gently until broken down. Remove from the heat. In a small bowl, slake the arrowroot with 2 tablespoons cold water then add to the warm mandarins. Add the lemon juice and mix well before pouring into a large bowl. Strain the remaining two tins of mandarins and add the fruit to the bowl then leave to cool completely.To make the jewelled chocolate bark, if the peel feels wet or sticky, roll in the caster sugar to absorb any moisture. Melt the white chocolate in a bowl sitting over a saucepan of gently simmering water. Pour the white chocolate onto a baking tray lined with baking paper and scatter over the mixed peel. Leave to set then break into shards. To assemble, unroll the cooled Swiss rolls and spread with the lemon curd. Roll back up again and slice one into 2.5cm/1in slices and place upright around the bottom edge of the trifle dish so the swirl is visible. Slice the other Swiss roll into thicker pieces and use these to fill the bottom of the dish, ensuring the top is roughly the same level as the slices that line the edge. Use off-cuts of sponge to fill any gaps. Pour the St Clement’s jelly over the Swiss roll layer and set aside in the fridge to completely set. This will take approximately 3 hours. Once set, pour over the custard then arrange a single layer of amaretti biscuits, keeping a few back for the top. Pour over the mandarin coulis. In a large bowl, whip the double cream until soft peaks form then spoon this over the coulis. Crumble over the reserved amaretti biscuits and decorate with the chocolate bark shards. To make the Swiss rolls, preheat the oven to 180C/160C Fan/Gas 4. Grease and line the 2 Swiss roll tins with baking paper. In a large bowl, beat the egg and sugar together with an electric hand whisk for approximately 5 minutes or until light and pale. Using a metal spoon, gently fold in the flour. Divide between the two tins and bake for 10–12 minutes or until the sponges are lightly golden and cooked through. To make the Swiss rolls, preheat the oven to 180C/160C Fan/Gas 4. Grease and line the 2 Swiss roll tins with baking paper. In a large bowl, beat the egg and sugar together with an electric hand whisk for approximately 5 minutes or until light and pale. Using a metal spoon, gently fold in the flour. Divide between the two tins and bake for 10–12 minutes or until the sponges are lightly golden and cooked through. Sprinkle some extra caster sugar on two sheets of baking paper then turn the sponges out onto the sugared paper. Peel off the paper from the underside and, while still warm, roll them both up from the short end into a tight spiral using the paper to help. Leave to cool. Sprinkle some extra caster sugar on two sheets of baking paper then turn the sponges out onto the sugared paper. Peel off the paper from the underside and, while still warm, roll them both up from the short end into a tight spiral using the paper to help. Leave to cool. To make the lemon curd, place the egg yolks, granulated sugar, butter, lemon zest and lemon juice in a glass bowl over a saucepan of simmering water (don’t let the bowl touch the water). Whisk until combined and whisk continuously as the curd cooks until thickened. This should take about 15 minutes. Pour into a clean bowl and set aside to cool. To make the lemon curd, place the egg yolks, granulated sugar, butter, lemon zest and lemon juice in a glass bowl over a saucepan of simmering water (don’t let the bowl touch the water). Whisk until combined and whisk continuously as the curd cooks until thickened. This should take about 15 minutes. Pour into a clean bowl and set aside to cool. To make the St Clement’s jelly, soak the gelatine leaves in cold water for 5 minutes to soften. Using a vegetable peeler, peel 6 strips from a lemon and 6 strips from an orange and put these into a saucepan with the sugar and 400ml/14fl oz water. Bring to a simmer over a medium heat, stirring occasionally until the sugar has dissolved. Remove from the heat and discard the peel. Squeeze the water out of the gelatine and stir into the pan until dissolved then leave to cool. Squeeze the lemons and oranges, so you have 150ml/5fl oz of both lemon and orange juice. Stir into the pan then strain the jelly through a fine sieve into a jug and chill until cool but not set. To make the St Clement’s jelly, soak the gelatine leaves in cold water for 5 minutes to soften. Using a vegetable peeler, peel 6 strips from a lemon and 6 strips from an orange and put these into a saucepan with the sugar and 400ml/14fl oz water. Bring to a simmer over a medium heat, stirring occasionally until the sugar has dissolved. Remove from the heat and discard the peel. Squeeze the water out of the gelatine and stir into the pan until dissolved then leave to cool. Squeeze the lemons and oranges, so you have 150ml/5fl oz of both lemon and orange juice. Stir into the pan then strain the jelly through a fine sieve into a jug and chill until cool but not set. To make the custard, place the cream in a saucepan over a gentle heat and bring it up to simmer, stirring occasionally with a wooden spoon. In a bowl, whisk together the egg yolks, sugar, cornflour and lemon extract, then gradually pour the hot cream into the bowl whilst whisking continuously. Immediately return the whole lot back to the saucepan and continue whisking over a gentle heat until the custard is thick and smooth. Pour the custard into a jug or bowl, cover the surface with greaseproof paper and leave to cool. To make the custard, place the cream in a saucepan over a gentle heat and bring it up to simmer, stirring occasionally with a wooden spoon. In a bowl, whisk together the egg yolks, sugar, cornflour and lemon extract, then gradually pour the hot cream into the bowl whilst whisking continuously. Immediately return the whole lot back to the saucepan and continue whisking over a gentle heat until the custard is thick and smooth. Pour the custard into a jug or bowl, cover the surface with greaseproof paper and leave to cool. To make the amaretti biscuits, preheat the oven to 180C/160C Fan/Gas 4. In a large bowl, beat the egg whites until firm. Mix the sugar and almonds gently into it. Add the amaretto and fold in gently until you have a smooth paste. To make the amaretti biscuits, preheat the oven to 180C/160C Fan/Gas 4. In a large bowl, beat the egg whites until firm. Mix the sugar and almonds gently into it. Add the amaretto and fold in gently until you have a smooth paste. Place some baking paper on a baking tray and lightly brush with butter or oil. Using a teaspoon, place small heaps of the mixture approximately 2cm/¾in apart, as they will expand during cooking. Bake for approximately 15–20 minutes or until golden brown. Remove from the oven and set aside to cool. Place some baking paper on a baking tray and lightly brush with butter or oil. Using a teaspoon, place small heaps of the mixture approximately 2cm/¾in apart, as they will expand during cooking. Bake for approximately 15–20 minutes or until golden brown. Remove from the oven and set aside to cool. To make the chunky mandarin coulis, strain two tins of mandarins. Discard the juice and put the fruit into a saucepan with the sugar and heat gently until broken down. Remove from the heat. In a small bowl, slake the arrowroot with 2 tablespoons cold water then add to the warm mandarins. Add the lemon juice and mix well before pouring into a large bowl. Strain the remaining two tins of mandarins and add the fruit to the bowl then leave to cool completely. To make the chunky mandarin coulis, strain two tins of mandarins. Discard the juice and put the fruit into a saucepan with the sugar and heat gently until broken down. Remove from the heat. In a small bowl, slake the arrowroot with 2 tablespoons cold water then add to the warm mandarins. Add the lemon juice and mix well before pouring into a large bowl. Strain the remaining two tins of mandarins and add the fruit to the bowl then leave to cool completely. To make the jewelled chocolate bark, if the peel feels wet or sticky, roll in the caster sugar to absorb any moisture. Melt the white chocolate in a bowl sitting over a saucepan of gently simmering water. Pour the white chocolate onto a baking tray lined with baking paper and scatter over the mixed peel. Leave to set then break into shards. To make the jewelled chocolate bark, if the peel feels wet or sticky, roll in the caster sugar to absorb any moisture. Melt the white chocolate in a bowl sitting over a saucepan of gently simmering water. Pour the white chocolate onto a baking tray lined with baking paper and scatter over the mixed peel. Leave to set then break into shards. To assemble, unroll the cooled Swiss rolls and spread with the lemon curd. Roll back up again and slice one into 2.5cm/1in slices and place upright around the bottom edge of the trifle dish so the swirl is visible. Slice the other Swiss roll into thicker pieces and use these to fill the bottom of the dish, ensuring the top is roughly the same level as the slices that line the edge. Use off-cuts of sponge to fill any gaps. To assemble, unroll the cooled Swiss rolls and spread with the lemon curd. Roll back up again and slice one into 2.5cm/1in slices and place upright around the bottom edge of the trifle dish so the swirl is visible. Slice the other Swiss roll into thicker pieces and use these to fill the bottom of the dish, ensuring the top is roughly the same level as the slices that line the edge. Use off-cuts of sponge to fill any gaps. Pour the St Clement’s jelly over the Swiss roll layer and set aside in the fridge to completely set. This will take approximately 3 hours. Once set, pour over the custard then arrange a single layer of amaretti biscuits, keeping a few back for the top. Pour over the mandarin coulis. In a large bowl, whip the double cream until soft peaks form then spoon this over the coulis. Crumble over the reserved amaretti biscuits and decorate with the chocolate bark shards. Pour the St Clement’s jelly over the Swiss roll layer and set aside in the fridge to completely set. This will take approximately 3 hours. Once set, pour over the custard then arrange a single layer of amaretti biscuits, keeping a few back for the top. Pour over the mandarin coulis. In a large bowl, whip the double cream until soft peaks form then spoon this over the coulis. Crumble over the reserved amaretti biscuits and decorate with the chocolate bark shards. | {
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"title": "Lemon Swiss roll and amaretti trifle recipe",
"content": "To make the Swiss rolls, preheat the oven to 180C/160C Fan/Gas 4. Grease and line the 2 Swiss roll tins with baking paper. In a large bowl, beat the egg and sugar together with an electric hand whisk for approximately 5 minutes or until light and pale. Using a metal spoon, gently fold in the flour. Divide between the two tins and bake for 10–12 minutes or until the sponges are lightly golden and cooked through. Sprinkle some extra caster sugar on two sheets of baking paper then turn the sponges out onto the sugared paper. Peel off the paper from the underside and, while still warm, roll them both up from the short end into a tight spiral using the paper to help. Leave to cool.To make the lemon curd, place the egg yolks, granulated sugar, butter, lemon zest and lemon juice in a glass bowl over a saucepan of simmering water (don’t let the bowl touch the water). Whisk until combined and whisk continuously as the curd cooks until thickened. This should take about 15 minutes. Pour into a clean bowl and set aside to cool.To make the St Clement’s jelly, soak the gelatine leaves in cold water for 5 minutes to soften. Using a vegetable peeler, peel 6 strips from a lemon and 6 strips from an orange and put these into a saucepan with the sugar and 400ml/14fl oz water. Bring to a simmer over a medium heat, stirring occasionally until the sugar has dissolved. Remove from the heat and discard the peel. Squeeze the water out of the gelatine and stir into the pan until dissolved then leave to cool. Squeeze the lemons and oranges, so you have 150ml/5fl oz of both lemon and orange juice. Stir into the pan then strain the jelly through a fine sieve into a jug and chill until cool but not set.To make the custard, place the cream in a saucepan over a gentle heat and bring it up to simmer, stirring occasionally with a wooden spoon. In a bowl, whisk together the egg yolks, sugar, cornflour and lemon extract, then gradually pour the hot cream into the bowl whilst whisking continuously. Immediately return the whole lot back to the saucepan and continue whisking over a gentle heat until the custard is thick and smooth. Pour the custard into a jug or bowl, cover the surface with greaseproof paper and leave to cool. To make the amaretti biscuits, preheat the oven to 180C/160C Fan/Gas 4. In a large bowl, beat the egg whites until firm. Mix the sugar and almonds gently into it. Add the amaretto and fold in gently until you have a smooth paste. Place some baking paper on a baking tray and lightly brush with butter or oil. Using a teaspoon, place small heaps of the mixture approximately 2cm/¾in apart, as they will expand during cooking. Bake for approximately 15–20 minutes or until golden brown. Remove from the oven and set aside to cool.To make the chunky mandarin coulis, strain two tins of mandarins. Discard the juice and put the fruit into a saucepan with the sugar and heat gently until broken down. Remove from the heat. In a small bowl, slake the arrowroot with 2 tablespoons cold water then add to the warm mandarins. Add the lemon juice and mix well before pouring into a large bowl. Strain the remaining two tins of mandarins and add the fruit to the bowl then leave to cool completely.To make the jewelled chocolate bark, if the peel feels wet or sticky, roll in the caster sugar to absorb any moisture. Melt the white chocolate in a bowl sitting over a saucepan of gently simmering water. Pour the white chocolate onto a baking tray lined with baking paper and scatter over the mixed peel. Leave to set then break into shards. To assemble, unroll the cooled Swiss rolls and spread with the lemon curd. Roll back up again and slice one into 2.5cm/1in slices and place upright around the bottom edge of the trifle dish so the swirl is visible. Slice the other Swiss roll into thicker pieces and use these to fill the bottom of the dish, ensuring the top is roughly the same level as the slices that line the edge. Use off-cuts of sponge to fill any gaps. Pour the St Clement’s jelly over the Swiss roll layer and set aside in the fridge to completely set. This will take approximately 3 hours. Once set, pour over the custard then arrange a single layer of amaretti biscuits, keeping a few back for the top. Pour over the mandarin coulis. In a large bowl, whip the double cream until soft peaks form then spoon this over the coulis. Crumble over the reserved amaretti biscuits and decorate with the chocolate bark shards. To make the Swiss rolls, preheat the oven to 180C/160C Fan/Gas 4. Grease and line the 2 Swiss roll tins with baking paper. In a large bowl, beat the egg and sugar together with an electric hand whisk for approximately 5 minutes or until light and pale. Using a metal spoon, gently fold in the flour. Divide between the two tins and bake for 10–12 minutes or until the sponges are lightly golden and cooked through. To make the Swiss rolls, preheat the oven to 180C/160C Fan/Gas 4. Grease and line the 2 Swiss roll tins with baking paper. In a large bowl, beat the egg and sugar together with an electric hand whisk for approximately 5 minutes or until light and pale. Using a metal spoon, gently fold in the flour. Divide between the two tins and bake for 10–12 minutes or until the sponges are lightly golden and cooked through. Sprinkle some extra caster sugar on two sheets of baking paper then turn the sponges out onto the sugared paper. Peel off the paper from the underside and, while still warm, roll them both up from the short end into a tight spiral using the paper to help. Leave to cool. Sprinkle some extra caster sugar on two sheets of baking paper then turn the sponges out onto the sugared paper. Peel off the paper from the underside and, while still warm, roll them both up from the short end into a tight spiral using the paper to help. Leave to cool. To make the lemon curd, place the egg yolks, granulated sugar, butter, lemon zest and lemon juice in a glass bowl over a saucepan of simmering water (don’t let the bowl touch the water). Whisk until combined and whisk continuously as the curd cooks until thickened. This should take about 15 minutes. Pour into a clean bowl and set aside to cool. To make the lemon curd, place the egg yolks, granulated sugar, butter, lemon zest and lemon juice in a glass bowl over a saucepan of simmering water (don’t let the bowl touch the water). Whisk until combined and whisk continuously as the curd cooks until thickened. This should take about 15 minutes. Pour into a clean bowl and set aside to cool. To make the St Clement’s jelly, soak the gelatine leaves in cold water for 5 minutes to soften. Using a vegetable peeler, peel 6 strips from a lemon and 6 strips from an orange and put these into a saucepan with the sugar and 400ml/14fl oz water. Bring to a simmer over a medium heat, stirring occasionally until the sugar has dissolved. Remove from the heat and discard the peel. Squeeze the water out of the gelatine and stir into the pan until dissolved then leave to cool. Squeeze the lemons and oranges, so you have 150ml/5fl oz of both lemon and orange juice. Stir into the pan then strain the jelly through a fine sieve into a jug and chill until cool but not set. To make the St Clement’s jelly, soak the gelatine leaves in cold water for 5 minutes to soften. Using a vegetable peeler, peel 6 strips from a lemon and 6 strips from an orange and put these into a saucepan with the sugar and 400ml/14fl oz water. Bring to a simmer over a medium heat, stirring occasionally until the sugar has dissolved. Remove from the heat and discard the peel. Squeeze the water out of the gelatine and stir into the pan until dissolved then leave to cool. Squeeze the lemons and oranges, so you have 150ml/5fl oz of both lemon and orange juice. Stir into the pan then strain the jelly through a fine sieve into a jug and chill until cool but not set. To make the custard, place the cream in a saucepan over a gentle heat and bring it up to simmer, stirring occasionally with a wooden spoon. In a bowl, whisk together the egg yolks, sugar, cornflour and lemon extract, then gradually pour the hot cream into the bowl whilst whisking continuously. Immediately return the whole lot back to the saucepan and continue whisking over a gentle heat until the custard is thick and smooth. Pour the custard into a jug or bowl, cover the surface with greaseproof paper and leave to cool. To make the custard, place the cream in a saucepan over a gentle heat and bring it up to simmer, stirring occasionally with a wooden spoon. In a bowl, whisk together the egg yolks, sugar, cornflour and lemon extract, then gradually pour the hot cream into the bowl whilst whisking continuously. Immediately return the whole lot back to the saucepan and continue whisking over a gentle heat until the custard is thick and smooth. Pour the custard into a jug or bowl, cover the surface with greaseproof paper and leave to cool. To make the amaretti biscuits, preheat the oven to 180C/160C Fan/Gas 4. In a large bowl, beat the egg whites until firm. Mix the sugar and almonds gently into it. Add the amaretto and fold in gently until you have a smooth paste. To make the amaretti biscuits, preheat the oven to 180C/160C Fan/Gas 4. In a large bowl, beat the egg whites until firm. Mix the sugar and almonds gently into it. Add the amaretto and fold in gently until you have a smooth paste. Place some baking paper on a baking tray and lightly brush with butter or oil. Using a teaspoon, place small heaps of the mixture approximately 2cm/¾in apart, as they will expand during cooking. Bake for approximately 15–20 minutes or until golden brown. Remove from the oven and set aside to cool. Place some baking paper on a baking tray and lightly brush with butter or oil. Using a teaspoon, place small heaps of the mixture approximately 2cm/¾in apart, as they will expand during cooking. Bake for approximately 15–20 minutes or until golden brown. Remove from the oven and set aside to cool. To make the chunky mandarin coulis, strain two tins of mandarins. Discard the juice and put the fruit into a saucepan with the sugar and heat gently until broken down. Remove from the heat. In a small bowl, slake the arrowroot with 2 tablespoons cold water then add to the warm mandarins. Add the lemon juice and mix well before pouring into a large bowl. Strain the remaining two tins of mandarins and add the fruit to the bowl then leave to cool completely. To make the chunky mandarin coulis, strain two tins of mandarins. Discard the juice and put the fruit into a saucepan with the sugar and heat gently until broken down. Remove from the heat. In a small bowl, slake the arrowroot with 2 tablespoons cold water then add to the warm mandarins. Add the lemon juice and mix well before pouring into a large bowl. Strain the remaining two tins of mandarins and add the fruit to the bowl then leave to cool completely. To make the jewelled chocolate bark, if the peel feels wet or sticky, roll in the caster sugar to absorb any moisture. Melt the white chocolate in a bowl sitting over a saucepan of gently simmering water. Pour the white chocolate onto a baking tray lined with baking paper and scatter over the mixed peel. Leave to set then break into shards. To make the jewelled chocolate bark, if the peel feels wet or sticky, roll in the caster sugar to absorb any moisture. Melt the white chocolate in a bowl sitting over a saucepan of gently simmering water. Pour the white chocolate onto a baking tray lined with baking paper and scatter over the mixed peel. Leave to set then break into shards. To assemble, unroll the cooled Swiss rolls and spread with the lemon curd. Roll back up again and slice one into 2.5cm/1in slices and place upright around the bottom edge of the trifle dish so the swirl is visible. Slice the other Swiss roll into thicker pieces and use these to fill the bottom of the dish, ensuring the top is roughly the same level as the slices that line the edge. Use off-cuts of sponge to fill any gaps. To assemble, unroll the cooled Swiss rolls and spread with the lemon curd. Roll back up again and slice one into 2.5cm/1in slices and place upright around the bottom edge of the trifle dish so the swirl is visible. Slice the other Swiss roll into thicker pieces and use these to fill the bottom of the dish, ensuring the top is roughly the same level as the slices that line the edge. Use off-cuts of sponge to fill any gaps. Pour the St Clement’s jelly over the Swiss roll layer and set aside in the fridge to completely set. This will take approximately 3 hours. Once set, pour over the custard then arrange a single layer of amaretti biscuits, keeping a few back for the top. Pour over the mandarin coulis. In a large bowl, whip the double cream until soft peaks form then spoon this over the coulis. Crumble over the reserved amaretti biscuits and decorate with the chocolate bark shards. Pour the St Clement’s jelly over the Swiss roll layer and set aside in the fridge to completely set. This will take approximately 3 hours. Once set, pour over the custard then arrange a single layer of amaretti biscuits, keeping a few back for the top. Pour over the mandarin coulis. In a large bowl, whip the double cream until soft peaks form then spoon this over the coulis. Crumble over the reserved amaretti biscuits and decorate with the chocolate bark shards."
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} | 0d1e6ef5c5fd5abb65523276d7789a401bc9952af1d6f9fcbb54496e9b877f45 | Raspberry Swiss roll recipe
An average of 3.7 out of 5 stars from 35 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/raspberry_swiss_roll_08757_16x9.jpg This really fluffy, fruity and creamy raspberry Swiss roll is perfect for family gatherings, birthdays or as a special after dinner treat. 4 free-range eggs115g/4oz caster sugar, plus extra to dust1 vanilla pod, seeds only (or ½ tsp vanilla bean paste)75g/3oz self-raising flour200ml/7fl oz double cream1 tsp vanilla extract200g/7oz raspberries 4 free-range eggs 115g/4oz caster sugar, plus extra to dust 1 vanilla pod, seeds only (or ½ tsp vanilla bean paste) 75g/3oz self-raising flour 200ml/7fl oz double cream 1 tsp vanilla extract 200g/7oz raspberries 150g/5½oz caster sugar½ lemon, zest and juice350g/12oz raspberries 150g/5½oz caster sugar ½ lemon, zest and juice 350g/12oz raspberries Method Preheat the oven to 190C/170C Fan/Gas 5 and line a 23x33cm/9x13in Swiss roll tin with baking paper.Place the eggs, sugar and vanilla seeds into a bowl and whisk until very pale, fluffy and thickened.Sift in the flour and carefully fold in. Pour into the lined tin and smooth with a spatula until evenly spread. Bake for 10–12 minutes, or until just firm to the touch.Place a sheet of baking paper, slightly bigger than the tray, onto a work surface and dust with caster sugar. Turn the sponge out onto the paper, peel off the baking paper on the bottom of the sponge and set aside to cool a little.Pour the double cream and vanilla extract into a large bowl and whip to soft peaks. For the raspberry jam, heat a frying pan until hot. Add the sugar, lemon zest and juice and cook for 3–4 minutes until the sugar has dissolved. Mix in the raspberries and cook for 3–5 minutes until thick. Remove from the heat and set aside to cool. Spread the jam over the sponge, leaving a 2cm/1in gap around the edge. Spread the whipped cream over the top, leaving the edges, then sprinkle over the whole raspberries.Take the longest edge of the sponge and using the baking paper underneath, roll up the sponge quite tightly, making sure the filling stays inside. Roll the sponge off the parchment, dust with extra caster sugar and cut into slices to serve. Preheat the oven to 190C/170C Fan/Gas 5 and line a 23x33cm/9x13in Swiss roll tin with baking paper. Preheat the oven to 190C/170C Fan/Gas 5 and line a 23x33cm/9x13in Swiss roll tin with baking paper. Place the eggs, sugar and vanilla seeds into a bowl and whisk until very pale, fluffy and thickened. Place the eggs, sugar and vanilla seeds into a bowl and whisk until very pale, fluffy and thickened. Sift in the flour and carefully fold in. Pour into the lined tin and smooth with a spatula until evenly spread. Bake for 10–12 minutes, or until just firm to the touch. Sift in the flour and carefully fold in. Pour into the lined tin and smooth with a spatula until evenly spread. Bake for 10–12 minutes, or until just firm to the touch. Place a sheet of baking paper, slightly bigger than the tray, onto a work surface and dust with caster sugar. Turn the sponge out onto the paper, peel off the baking paper on the bottom of the sponge and set aside to cool a little. Place a sheet of baking paper, slightly bigger than the tray, onto a work surface and dust with caster sugar. Turn the sponge out onto the paper, peel off the baking paper on the bottom of the sponge and set aside to cool a little. Pour the double cream and vanilla extract into a large bowl and whip to soft peaks. Pour the double cream and vanilla extract into a large bowl and whip to soft peaks. For the raspberry jam, heat a frying pan until hot. Add the sugar, lemon zest and juice and cook for 3–4 minutes until the sugar has dissolved. Mix in the raspberries and cook for 3–5 minutes until thick. Remove from the heat and set aside to cool. For the raspberry jam, heat a frying pan until hot. Add the sugar, lemon zest and juice and cook for 3–4 minutes until the sugar has dissolved. Mix in the raspberries and cook for 3–5 minutes until thick. Remove from the heat and set aside to cool. Spread the jam over the sponge, leaving a 2cm/1in gap around the edge. Spread the whipped cream over the top, leaving the edges, then sprinkle over the whole raspberries. Spread the jam over the sponge, leaving a 2cm/1in gap around the edge. Spread the whipped cream over the top, leaving the edges, then sprinkle over the whole raspberries. Take the longest edge of the sponge and using the baking paper underneath, roll up the sponge quite tightly, making sure the filling stays inside. Roll the sponge off the parchment, dust with extra caster sugar and cut into slices to serve. Take the longest edge of the sponge and using the baking paper underneath, roll up the sponge quite tightly, making sure the filling stays inside. Roll the sponge off the parchment, dust with extra caster sugar and cut into slices to serve. Recipe tips You can substitute a good quality raspberry conserve (soft set, ideally) for the homemade jam. | {
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"content": "An average of 3.7 out of 5 stars from 35 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/raspberry_swiss_roll_08757_16x9.jpg This really fluffy, fruity and creamy raspberry Swiss roll is perfect for family gatherings, birthdays or as a special after dinner treat. 4 free-range eggs115g/4oz caster sugar, plus extra to dust1 vanilla pod, seeds only (or ½ tsp vanilla bean paste)75g/3oz self-raising flour200ml/7fl oz double cream1 tsp vanilla extract200g/7oz raspberries 4 free-range eggs 115g/4oz caster sugar, plus extra to dust 1 vanilla pod, seeds only (or ½ tsp vanilla bean paste) 75g/3oz self-raising flour 200ml/7fl oz double cream 1 tsp vanilla extract 200g/7oz raspberries 150g/5½oz caster sugar½ lemon, zest and juice350g/12oz raspberries 150g/5½oz caster sugar ½ lemon, zest and juice 350g/12oz raspberries Method Preheat the oven to 190C/170C Fan/Gas 5 and line a 23x33cm/9x13in Swiss roll tin with baking paper.Place the eggs, sugar and vanilla seeds into a bowl and whisk until very pale, fluffy and thickened.Sift in the flour and carefully fold in. Pour into the lined tin and smooth with a spatula until evenly spread. Bake for 10–12 minutes, or until just firm to the touch.Place a sheet of baking paper, slightly bigger than the tray, onto a work surface and dust with caster sugar. Turn the sponge out onto the paper, peel off the baking paper on the bottom of the sponge and set aside to cool a little.Pour the double cream and vanilla extract into a large bowl and whip to soft peaks. For the raspberry jam, heat a frying pan until hot. Add the sugar, lemon zest and juice and cook for 3–4 minutes until the sugar has dissolved. Mix in the raspberries and cook for 3–5 minutes until thick. Remove from the heat and set aside to cool. Spread the jam over the sponge, leaving a 2cm/1in gap around the edge. Spread the whipped cream over the top, leaving the edges, then sprinkle over the whole raspberries.Take the longest edge of the sponge and using the baking paper underneath, roll up the sponge quite tightly, making sure the filling stays inside. Roll the sponge off the parchment, dust with extra caster sugar and cut into slices to serve. Preheat the oven to 190C/170C Fan/Gas 5 and line a 23x33cm/9x13in Swiss roll tin with baking paper. Preheat the oven to 190C/170C Fan/Gas 5 and line a 23x33cm/9x13in Swiss roll tin with baking paper. Place the eggs, sugar and vanilla seeds into a bowl and whisk until very pale, fluffy and thickened. Place the eggs, sugar and vanilla seeds into a bowl and whisk until very pale, fluffy and thickened. Sift in the flour and carefully fold in. Pour into the lined tin and smooth with a spatula until evenly spread. Bake for 10–12 minutes, or until just firm to the touch. Sift in the flour and carefully fold in. Pour into the lined tin and smooth with a spatula until evenly spread. Bake for 10–12 minutes, or until just firm to the touch. Place a sheet of baking paper, slightly bigger than the tray, onto a work surface and dust with caster sugar. Turn the sponge out onto the paper, peel off the baking paper on the bottom of the sponge and set aside to cool a little. Place a sheet of baking paper, slightly bigger than the tray, onto a work surface and dust with caster sugar. Turn the sponge out onto the paper, peel off the baking paper on the bottom of the sponge and set aside to cool a little. Pour the double cream and vanilla extract into a large bowl and whip to soft peaks. Pour the double cream and vanilla extract into a large bowl and whip to soft peaks. For the raspberry jam, heat a frying pan until hot. Add the sugar, lemon zest and juice and cook for 3–4 minutes until the sugar has dissolved. Mix in the raspberries and cook for 3–5 minutes until thick. Remove from the heat and set aside to cool. For the raspberry jam, heat a frying pan until hot. Add the sugar, lemon zest and juice and cook for 3–4 minutes until the sugar has dissolved. Mix in the raspberries and cook for 3–5 minutes until thick. Remove from the heat and set aside to cool. Spread the jam over the sponge, leaving a 2cm/1in gap around the edge. Spread the whipped cream over the top, leaving the edges, then sprinkle over the whole raspberries. Spread the jam over the sponge, leaving a 2cm/1in gap around the edge. Spread the whipped cream over the top, leaving the edges, then sprinkle over the whole raspberries. Take the longest edge of the sponge and using the baking paper underneath, roll up the sponge quite tightly, making sure the filling stays inside. Roll the sponge off the parchment, dust with extra caster sugar and cut into slices to serve. Take the longest edge of the sponge and using the baking paper underneath, roll up the sponge quite tightly, making sure the filling stays inside. Roll the sponge off the parchment, dust with extra caster sugar and cut into slices to serve. Recipe tips You can substitute a good quality raspberry conserve (soft set, ideally) for the homemade jam."
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} | 7ecc45d488b6b6661fca42a0b546b5bd011c26caded4e37caf28931cbf02b1b0 | Tiramisu roulade cake recipe
An average of 2.0 out of 5 stars from 1 rating A coffee-flavoured Swiss roll with a dash of Marsala wine, filled with mascarpone and topped with chocolate cream. 6 medium free-range egg whites350g/12oz caster sugar55g/2oz ground almonds2 tbsp plain flour3 tbsp coffee essence50g/1¾oz ground coffee100ml/3½fl oz Marsala wine350g/12oz mascarpone50g/1¾oz icing sugar125ml/4fl oz double cream150g/5½ oz dark chocolate25g/1oz butter1 tbsp fine coffee powder1 tbsp cocoa powder 6 medium free-range egg whites 350g/12oz caster sugar 55g/2oz ground almonds 2 tbsp plain flour 3 tbsp coffee essence 50g/1¾oz ground coffee 100ml/3½fl oz Marsala wine 350g/12oz mascarpone 50g/1¾oz icing sugar 125ml/4fl oz double cream 150g/5½ oz dark chocolate 25g/1oz butter 1 tbsp fine coffee powder 1 tbsp cocoa powder Method Pre-heat the oven to 160C/140C Fan/Gas 2 and line a 20cm/8in roulade tin with baking paper.Whisk the egg whites and sugar until it forms stiff peaks using an electric whisk or a free standing mixer with a whisk attachment. Stir in the almonds, flour, coffee essence and ground coffee. Pour the mix into the lined tray and bake for 25 minutes or until set. Remove from the oven, let it cool and then sprinkle with the Marsala.Meanwhile, beat the mascarpone and icing sugar together until soft. Spread the mixture over the meringue rectangle, and then carefully roll the rectangle into a Swiss roll shape, using the long side. For the topping, bring the cream to the boil in a small pan, remove from the heat. Add the chocolate and butter, and mix. When cooled slightly drizzle over the Swiss roll.Sprinkle over the coffee and cocoa powder, serve. Pre-heat the oven to 160C/140C Fan/Gas 2 and line a 20cm/8in roulade tin with baking paper. Pre-heat the oven to 160C/140C Fan/Gas 2 and line a 20cm/8in roulade tin with baking paper. Whisk the egg whites and sugar until it forms stiff peaks using an electric whisk or a free standing mixer with a whisk attachment. Stir in the almonds, flour, coffee essence and ground coffee. Pour the mix into the lined tray and bake for 25 minutes or until set. Whisk the egg whites and sugar until it forms stiff peaks using an electric whisk or a free standing mixer with a whisk attachment. Stir in the almonds, flour, coffee essence and ground coffee. Pour the mix into the lined tray and bake for 25 minutes or until set. Remove from the oven, let it cool and then sprinkle with the Marsala. Remove from the oven, let it cool and then sprinkle with the Marsala. Meanwhile, beat the mascarpone and icing sugar together until soft. Spread the mixture over the meringue rectangle, and then carefully roll the rectangle into a Swiss roll shape, using the long side. Meanwhile, beat the mascarpone and icing sugar together until soft. Spread the mixture over the meringue rectangle, and then carefully roll the rectangle into a Swiss roll shape, using the long side. For the topping, bring the cream to the boil in a small pan, remove from the heat. Add the chocolate and butter, and mix. When cooled slightly drizzle over the Swiss roll. For the topping, bring the cream to the boil in a small pan, remove from the heat. Add the chocolate and butter, and mix. When cooled slightly drizzle over the Swiss roll. Sprinkle over the coffee and cocoa powder, serve. Sprinkle over the coffee and cocoa powder, serve. | {
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"content": "An average of 2.0 out of 5 stars from 1 rating A coffee-flavoured Swiss roll with a dash of Marsala wine, filled with mascarpone and topped with chocolate cream. 6 medium free-range egg whites350g/12oz caster sugar55g/2oz ground almonds2 tbsp plain flour3 tbsp coffee essence50g/1¾oz ground coffee100ml/3½fl oz Marsala wine350g/12oz mascarpone50g/1¾oz icing sugar125ml/4fl oz double cream150g/5½ oz dark chocolate25g/1oz butter1 tbsp fine coffee powder1 tbsp cocoa powder 6 medium free-range egg whites 350g/12oz caster sugar 55g/2oz ground almonds 2 tbsp plain flour 3 tbsp coffee essence 50g/1¾oz ground coffee 100ml/3½fl oz Marsala wine 350g/12oz mascarpone 50g/1¾oz icing sugar 125ml/4fl oz double cream 150g/5½ oz dark chocolate 25g/1oz butter 1 tbsp fine coffee powder 1 tbsp cocoa powder Method Pre-heat the oven to 160C/140C Fan/Gas 2 and line a 20cm/8in roulade tin with baking paper.Whisk the egg whites and sugar until it forms stiff peaks using an electric whisk or a free standing mixer with a whisk attachment. Stir in the almonds, flour, coffee essence and ground coffee. Pour the mix into the lined tray and bake for 25 minutes or until set. Remove from the oven, let it cool and then sprinkle with the Marsala.Meanwhile, beat the mascarpone and icing sugar together until soft. Spread the mixture over the meringue rectangle, and then carefully roll the rectangle into a Swiss roll shape, using the long side. For the topping, bring the cream to the boil in a small pan, remove from the heat. Add the chocolate and butter, and mix. When cooled slightly drizzle over the Swiss roll.Sprinkle over the coffee and cocoa powder, serve. Pre-heat the oven to 160C/140C Fan/Gas 2 and line a 20cm/8in roulade tin with baking paper. Pre-heat the oven to 160C/140C Fan/Gas 2 and line a 20cm/8in roulade tin with baking paper. Whisk the egg whites and sugar until it forms stiff peaks using an electric whisk or a free standing mixer with a whisk attachment. Stir in the almonds, flour, coffee essence and ground coffee. Pour the mix into the lined tray and bake for 25 minutes or until set. Whisk the egg whites and sugar until it forms stiff peaks using an electric whisk or a free standing mixer with a whisk attachment. Stir in the almonds, flour, coffee essence and ground coffee. Pour the mix into the lined tray and bake for 25 minutes or until set. Remove from the oven, let it cool and then sprinkle with the Marsala. Remove from the oven, let it cool and then sprinkle with the Marsala. Meanwhile, beat the mascarpone and icing sugar together until soft. Spread the mixture over the meringue rectangle, and then carefully roll the rectangle into a Swiss roll shape, using the long side. Meanwhile, beat the mascarpone and icing sugar together until soft. Spread the mixture over the meringue rectangle, and then carefully roll the rectangle into a Swiss roll shape, using the long side. For the topping, bring the cream to the boil in a small pan, remove from the heat. Add the chocolate and butter, and mix. When cooled slightly drizzle over the Swiss roll. For the topping, bring the cream to the boil in a small pan, remove from the heat. Add the chocolate and butter, and mix. When cooled slightly drizzle over the Swiss roll. Sprinkle over the coffee and cocoa powder, serve. Sprinkle over the coffee and cocoa powder, serve."
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} | 1542554113823da0e04eb8566d8845bb61c93218bb940229555db7dadf80a2c8 | Yule log recipe
For the genoise, preheat the oven to 180C/160C Fan/Gas 4. Whisk the egg whites in a bowl (or free-standing mixer) until soft peaks form when the whisk is removed. Gradually add the sugar as you whisk the egg whites, until stiff peaks form when the whisk is removed. Reduce the speed of the electric whisk to medium, then whisk the egg yolks into the mixture, one by one. Sift half of the flour into the bowl, then gently fold it into the egg mixture using a spatula. Add the remaining flour and carefully fold it into the egg whites too. Pour over the melted butter and gently fold it into the egg white mixture. Line a 30cm/12in Swiss roll tin with silicone paper, sticking each corner to the tin with a dab of the genoise mixture.Pour the genoise into the prepared tin, pushing it into the corners and levelling the surface using a palette knife.Bake the genoise in the oven for 10 minutes, or until it is pale golden-brown in colour and springy to the touch. Remove from the oven and set aside to cool in the tin. Meanwhile, for the buttercream, heat the sugar and 50ml/2fl oz water in a small saucepan until the temperature of this sugar syrup reaches 121C (use a sugar thermometer for this). Using an electric whisk or free-standing mixer, whisk the egg yolks with 30ml/1fl oz water for 5 minutes on full speed until pale and fluffy. Reduce the speed of the electric beaters, then drizzle the sugar syrup in a thin stream down the side of the bowl. (Caution: do not pour the hot syrup directly onto the beaters). Whisk until the mixture thickens and looks silky, then continue to whisk until the mixture cools completely.Reduce the speed of the beaters to a slow speed, then whisk in the rum. Add the softened butter a little at a time, whisking until each addition has become fully incorporated into the sabayon, then continue to whisk for a further 3 minutes.Fold in the chopped chestnuts and set aside until needed (chill in the fridge if making in advance).For the soaking liquid, bring the sugar and 40ml/1¼fl oz water to the boil in a small saucepan, then remove the pan from the heat and stir in the rum.Using a pastry brush, brush the soaking liquid evenly over the cooled sponge.Turn the soaked sponge upside down onto a clean tea towel, then carefully peel away the silicone paper.Spread one-third of the buttercream in an even layer all over the soaked sponge. Place the candied chestnuts in a line where the inside of the roll will be. Then roll the sponge as tightly as possible using the tea towel to lift the sponge. Wrap the sponge roll tightly in cling film, then chill in the fridge for 15 minutes. Unwrap the sponge roll and transfer it to a cake board with the seam on its underside. Carefully trim each end using a sharp knife.Spread the remaining buttercream all over the sponge roll in an even layer using a palette knife (or piping bag, if desired). Drag a fork lightly and unevenly through the buttercream to make it look like tree bark. Refrigerate for a further 30 minutes.Meanwhile, for the chocolate sauce, bring the milk and cream just to the boil in a saucepan. Remove the pan from the heat and stir in the chocolate until smooth and melted.Just before serving, dust the bûche de Noël with a little cocoa powder and garnish with grated chocolate or chocolate curls. If desired, slice the end off the log and place it on top. To serve, slice the bûche de Noël and drizzle with a little of the chocolate sauce. For the genoise, preheat the oven to 180C/160C Fan/Gas 4. For the genoise, preheat the oven to 180C/160C Fan/Gas 4. Whisk the egg whites in a bowl (or free-standing mixer) until soft peaks form when the whisk is removed. Gradually add the sugar as you whisk the egg whites, until stiff peaks form when the whisk is removed. Whisk the egg whites in a bowl (or free-standing mixer) until soft peaks form when the whisk is removed. Gradually add the sugar as you whisk the egg whites, until stiff peaks form when the whisk is removed. Reduce the speed of the electric whisk to medium, then whisk the egg yolks into the mixture, one by one. Reduce the speed of the electric whisk to medium, then whisk the egg yolks into the mixture, one by one. Sift half of the flour into the bowl, then gently fold it into the egg mixture using a spatula. Add the remaining flour and carefully fold it into the egg whites too. Sift half of the flour into the bowl, then gently fold it into the egg mixture using a spatula. Add the remaining flour and carefully fold it into the egg whites too. Pour over the melted butter and gently fold it into the egg white mixture. Pour over the melted butter and gently fold it into the egg white mixture. Line a 30cm/12in Swiss roll tin with silicone paper, sticking each corner to the tin with a dab of the genoise mixture. Line a 30cm/12in Swiss roll tin with silicone paper, sticking each corner to the tin with a dab of the genoise mixture. Pour the genoise into the prepared tin, pushing it into the corners and levelling the surface using a palette knife. Pour the genoise into the prepared tin, pushing it into the corners and levelling the surface using a palette knife. Bake the genoise in the oven for 10 minutes, or until it is pale golden-brown in colour and springy to the touch. Remove from the oven and set aside to cool in the tin. Bake the genoise in the oven for 10 minutes, or until it is pale golden-brown in colour and springy to the touch. Remove from the oven and set aside to cool in the tin. Meanwhile, for the buttercream, heat the sugar and 50ml/2fl oz water in a small saucepan until the temperature of this sugar syrup reaches 121C (use a sugar thermometer for this). Meanwhile, for the buttercream, heat the sugar and 50ml/2fl oz water in a small saucepan until the temperature of this sugar syrup reaches 121C (use a sugar thermometer for this). Using an electric whisk or free-standing mixer, whisk the egg yolks with 30ml/1fl oz water for 5 minutes on full speed until pale and fluffy. Using an electric whisk or free-standing mixer, whisk the egg yolks with 30ml/1fl oz water for 5 minutes on full speed until pale and fluffy. Reduce the speed of the electric beaters, then drizzle the sugar syrup in a thin stream down the side of the bowl. (Caution: do not pour the hot syrup directly onto the beaters). Whisk until the mixture thickens and looks silky, then continue to whisk until the mixture cools completely. Reduce the speed of the electric beaters, then drizzle the sugar syrup in a thin stream down the side of the bowl. (Caution: do not pour the hot syrup directly onto the beaters). Whisk until the mixture thickens and looks silky, then continue to whisk until the mixture cools completely. Reduce the speed of the beaters to a slow speed, then whisk in the rum. Add the softened butter a little at a time, whisking until each addition has become fully incorporated into the sabayon, then continue to whisk for a further 3 minutes. Reduce the speed of the beaters to a slow speed, then whisk in the rum. Add the softened butter a little at a time, whisking until each addition has become fully incorporated into the sabayon, then continue to whisk for a further 3 minutes. Fold in the chopped chestnuts and set aside until needed (chill in the fridge if making in advance). Fold in the chopped chestnuts and set aside until needed (chill in the fridge if making in advance). For the soaking liquid, bring the sugar and 40ml/1¼fl oz water to the boil in a small saucepan, then remove the pan from the heat and stir in the rum. For the soaking liquid, bring the sugar and 40ml/1¼fl oz water to the boil in a small saucepan, then remove the pan from the heat and stir in the rum. Using a pastry brush, brush the soaking liquid evenly over the cooled sponge. Using a pastry brush, brush the soaking liquid evenly over the cooled sponge. Turn the soaked sponge upside down onto a clean tea towel, then carefully peel away the silicone paper. Turn the soaked sponge upside down onto a clean tea towel, then carefully peel away the silicone paper. Spread one-third of the buttercream in an even layer all over the soaked sponge. Place the candied chestnuts in a line where the inside of the roll will be. Then roll the sponge as tightly as possible using the tea towel to lift the sponge. Spread one-third of the buttercream in an even layer all over the soaked sponge. Place the candied chestnuts in a line where the inside of the roll will be. Then roll the sponge as tightly as possible using the tea towel to lift the sponge. Wrap the sponge roll tightly in cling film, then chill in the fridge for 15 minutes. Wrap the sponge roll tightly in cling film, then chill in the fridge for 15 minutes. Unwrap the sponge roll and transfer it to a cake board with the seam on its underside. Carefully trim each end using a sharp knife. Unwrap the sponge roll and transfer it to a cake board with the seam on its underside. Carefully trim each end using a sharp knife. Spread the remaining buttercream all over the sponge roll in an even layer using a palette knife (or piping bag, if desired). Drag a fork lightly and unevenly through the buttercream to make it look like tree bark. Refrigerate for a further 30 minutes. Spread the remaining buttercream all over the sponge roll in an even layer using a palette knife (or piping bag, if desired). Drag a fork lightly and unevenly through the buttercream to make it look like tree bark. Refrigerate for a further 30 minutes. Meanwhile, for the chocolate sauce, bring the milk and cream just to the boil in a saucepan. Remove the pan from the heat and stir in the chocolate until smooth and melted. Meanwhile, for the chocolate sauce, bring the milk and cream just to the boil in a saucepan. Remove the pan from the heat and stir in the chocolate until smooth and melted. Just before serving, dust the bûche de Noël with a little cocoa powder and garnish with grated chocolate or chocolate curls. If desired, slice the end off the log and place it on top. Just before serving, dust the bûche de Noël with a little cocoa powder and garnish with grated chocolate or chocolate curls. If desired, slice the end off the log and place it on top. To serve, slice the bûche de Noël and drizzle with a little of the chocolate sauce. To serve, slice the bûche de Noël and drizzle with a little of the chocolate sauce. | {
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"content": "For the genoise, preheat the oven to 180C/160C Fan/Gas 4. Whisk the egg whites in a bowl (or free-standing mixer) until soft peaks form when the whisk is removed. Gradually add the sugar as you whisk the egg whites, until stiff peaks form when the whisk is removed. Reduce the speed of the electric whisk to medium, then whisk the egg yolks into the mixture, one by one. Sift half of the flour into the bowl, then gently fold it into the egg mixture using a spatula. Add the remaining flour and carefully fold it into the egg whites too. Pour over the melted butter and gently fold it into the egg white mixture. Line a 30cm/12in Swiss roll tin with silicone paper, sticking each corner to the tin with a dab of the genoise mixture.Pour the genoise into the prepared tin, pushing it into the corners and levelling the surface using a palette knife.Bake the genoise in the oven for 10 minutes, or until it is pale golden-brown in colour and springy to the touch. Remove from the oven and set aside to cool in the tin. Meanwhile, for the buttercream, heat the sugar and 50ml/2fl oz water in a small saucepan until the temperature of this sugar syrup reaches 121C (use a sugar thermometer for this). Using an electric whisk or free-standing mixer, whisk the egg yolks with 30ml/1fl oz water for 5 minutes on full speed until pale and fluffy. Reduce the speed of the electric beaters, then drizzle the sugar syrup in a thin stream down the side of the bowl. (Caution: do not pour the hot syrup directly onto the beaters). Whisk until the mixture thickens and looks silky, then continue to whisk until the mixture cools completely.Reduce the speed of the beaters to a slow speed, then whisk in the rum. Add the softened butter a little at a time, whisking until each addition has become fully incorporated into the sabayon, then continue to whisk for a further 3 minutes.Fold in the chopped chestnuts and set aside until needed (chill in the fridge if making in advance).For the soaking liquid, bring the sugar and 40ml/1¼fl oz water to the boil in a small saucepan, then remove the pan from the heat and stir in the rum.Using a pastry brush, brush the soaking liquid evenly over the cooled sponge.Turn the soaked sponge upside down onto a clean tea towel, then carefully peel away the silicone paper.Spread one-third of the buttercream in an even layer all over the soaked sponge. Place the candied chestnuts in a line where the inside of the roll will be. Then roll the sponge as tightly as possible using the tea towel to lift the sponge. Wrap the sponge roll tightly in cling film, then chill in the fridge for 15 minutes. Unwrap the sponge roll and transfer it to a cake board with the seam on its underside. Carefully trim each end using a sharp knife.Spread the remaining buttercream all over the sponge roll in an even layer using a palette knife (or piping bag, if desired). Drag a fork lightly and unevenly through the buttercream to make it look like tree bark. Refrigerate for a further 30 minutes.Meanwhile, for the chocolate sauce, bring the milk and cream just to the boil in a saucepan. Remove the pan from the heat and stir in the chocolate until smooth and melted.Just before serving, dust the bûche de Noël with a little cocoa powder and garnish with grated chocolate or chocolate curls. If desired, slice the end off the log and place it on top. To serve, slice the bûche de Noël and drizzle with a little of the chocolate sauce. For the genoise, preheat the oven to 180C/160C Fan/Gas 4. For the genoise, preheat the oven to 180C/160C Fan/Gas 4. Whisk the egg whites in a bowl (or free-standing mixer) until soft peaks form when the whisk is removed. Gradually add the sugar as you whisk the egg whites, until stiff peaks form when the whisk is removed. Whisk the egg whites in a bowl (or free-standing mixer) until soft peaks form when the whisk is removed. Gradually add the sugar as you whisk the egg whites, until stiff peaks form when the whisk is removed. Reduce the speed of the electric whisk to medium, then whisk the egg yolks into the mixture, one by one. Reduce the speed of the electric whisk to medium, then whisk the egg yolks into the mixture, one by one. Sift half of the flour into the bowl, then gently fold it into the egg mixture using a spatula. Add the remaining flour and carefully fold it into the egg whites too. Sift half of the flour into the bowl, then gently fold it into the egg mixture using a spatula. Add the remaining flour and carefully fold it into the egg whites too. Pour over the melted butter and gently fold it into the egg white mixture. Pour over the melted butter and gently fold it into the egg white mixture. Line a 30cm/12in Swiss roll tin with silicone paper, sticking each corner to the tin with a dab of the genoise mixture. Line a 30cm/12in Swiss roll tin with silicone paper, sticking each corner to the tin with a dab of the genoise mixture. Pour the genoise into the prepared tin, pushing it into the corners and levelling the surface using a palette knife. Pour the genoise into the prepared tin, pushing it into the corners and levelling the surface using a palette knife. Bake the genoise in the oven for 10 minutes, or until it is pale golden-brown in colour and springy to the touch. Remove from the oven and set aside to cool in the tin. Bake the genoise in the oven for 10 minutes, or until it is pale golden-brown in colour and springy to the touch. Remove from the oven and set aside to cool in the tin. Meanwhile, for the buttercream, heat the sugar and 50ml/2fl oz water in a small saucepan until the temperature of this sugar syrup reaches 121C (use a sugar thermometer for this). Meanwhile, for the buttercream, heat the sugar and 50ml/2fl oz water in a small saucepan until the temperature of this sugar syrup reaches 121C (use a sugar thermometer for this). Using an electric whisk or free-standing mixer, whisk the egg yolks with 30ml/1fl oz water for 5 minutes on full speed until pale and fluffy. Using an electric whisk or free-standing mixer, whisk the egg yolks with 30ml/1fl oz water for 5 minutes on full speed until pale and fluffy. Reduce the speed of the electric beaters, then drizzle the sugar syrup in a thin stream down the side of the bowl. (Caution: do not pour the hot syrup directly onto the beaters). Whisk until the mixture thickens and looks silky, then continue to whisk until the mixture cools completely. Reduce the speed of the electric beaters, then drizzle the sugar syrup in a thin stream down the side of the bowl. (Caution: do not pour the hot syrup directly onto the beaters). Whisk until the mixture thickens and looks silky, then continue to whisk until the mixture cools completely. Reduce the speed of the beaters to a slow speed, then whisk in the rum. Add the softened butter a little at a time, whisking until each addition has become fully incorporated into the sabayon, then continue to whisk for a further 3 minutes. Reduce the speed of the beaters to a slow speed, then whisk in the rum. Add the softened butter a little at a time, whisking until each addition has become fully incorporated into the sabayon, then continue to whisk for a further 3 minutes. Fold in the chopped chestnuts and set aside until needed (chill in the fridge if making in advance). Fold in the chopped chestnuts and set aside until needed (chill in the fridge if making in advance). For the soaking liquid, bring the sugar and 40ml/1¼fl oz water to the boil in a small saucepan, then remove the pan from the heat and stir in the rum. For the soaking liquid, bring the sugar and 40ml/1¼fl oz water to the boil in a small saucepan, then remove the pan from the heat and stir in the rum. Using a pastry brush, brush the soaking liquid evenly over the cooled sponge. Using a pastry brush, brush the soaking liquid evenly over the cooled sponge. Turn the soaked sponge upside down onto a clean tea towel, then carefully peel away the silicone paper. Turn the soaked sponge upside down onto a clean tea towel, then carefully peel away the silicone paper. Spread one-third of the buttercream in an even layer all over the soaked sponge. Place the candied chestnuts in a line where the inside of the roll will be. Then roll the sponge as tightly as possible using the tea towel to lift the sponge. Spread one-third of the buttercream in an even layer all over the soaked sponge. Place the candied chestnuts in a line where the inside of the roll will be. Then roll the sponge as tightly as possible using the tea towel to lift the sponge. Wrap the sponge roll tightly in cling film, then chill in the fridge for 15 minutes. Wrap the sponge roll tightly in cling film, then chill in the fridge for 15 minutes. Unwrap the sponge roll and transfer it to a cake board with the seam on its underside. Carefully trim each end using a sharp knife. Unwrap the sponge roll and transfer it to a cake board with the seam on its underside. Carefully trim each end using a sharp knife. Spread the remaining buttercream all over the sponge roll in an even layer using a palette knife (or piping bag, if desired). Drag a fork lightly and unevenly through the buttercream to make it look like tree bark. Refrigerate for a further 30 minutes. Spread the remaining buttercream all over the sponge roll in an even layer using a palette knife (or piping bag, if desired). Drag a fork lightly and unevenly through the buttercream to make it look like tree bark. Refrigerate for a further 30 minutes. Meanwhile, for the chocolate sauce, bring the milk and cream just to the boil in a saucepan. Remove the pan from the heat and stir in the chocolate until smooth and melted. Meanwhile, for the chocolate sauce, bring the milk and cream just to the boil in a saucepan. Remove the pan from the heat and stir in the chocolate until smooth and melted. Just before serving, dust the bûche de Noël with a little cocoa powder and garnish with grated chocolate or chocolate curls. If desired, slice the end off the log and place it on top. Just before serving, dust the bûche de Noël with a little cocoa powder and garnish with grated chocolate or chocolate curls. If desired, slice the end off the log and place it on top. To serve, slice the bûche de Noël and drizzle with a little of the chocolate sauce. To serve, slice the bûche de Noël and drizzle with a little of the chocolate sauce."
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} | 4c9072ca57dc9ae22c245910cec70aff9c4f911831cdd3affa35306d8e61aa08 | Bras de gitan recipe
For the crème pâtissière, pour the milk into a saucepan and add the vanilla pod. Bring to the boil, then remove from the heat and leave to infuse until back to room temperature.Put the egg yolks and sugar into a bowl and whisk until well combined and starting to turn pale. Whisk in the cornflour. Reheat the milk, then transfer to a jug, discarding the vanilla pod. Rinse out the saucepan. Pour the milk into the egg and sugar mixture from a height, whisking constantly, then transfer back to the saucepan.Stir on a low to medium heat until thickened. Transfer to a bowl and cover with cling film, making sure the cling film sits on top of the surface of the crème pâtissière to stop it from forming a skin. When it has cooled down, transfer to the fridge to chill.Preheat the oven to 180C/Fan 160C/Gas 4. Line a 30x20cm/12x8in Swiss roll tin with baking parchment.Sift the plain flour and baking powder into a bowl with the ground almonds. Add a pinch of salt.Whisk the eggs and sugar together with an electric hand whisk or in a stand mixer until the mixture is pale with an aerated, mousse-like texture – it should also leave a ribbon trail. Add the almond extract.Add the flour and almond mixture and fold in very gently but thoroughly with a metal spoon.Pour the mixture into the prepared Swiss roll tin and spread with a palate knife to make sure it is even. Bake for around 10-12 minutes, or until lightly browned and springy to touch.Remove from the oven and turn out onto a cooling rack. Peel off the baking parchment and leave to cool. To assemble, transfer the sponge to a lightly moistened tea towel. Spread over the jam, then top with the crème pâtissière. Spread evenly with a palate knife, leaving a wide (at least 5cm/2in) border along the top (the filling will spill over otherwise) and a narrower one (2cm/¾in) on each side.Carefully roll up from the bottom, pulling the roll up and over to try and stop the filling falling out, until you have a roll. Do not worry if it cracks a little. Sprinkle with icing sugar and the toasted almonds. Serve. For the crème pâtissière, pour the milk into a saucepan and add the vanilla pod. Bring to the boil, then remove from the heat and leave to infuse until back to room temperature. For the crème pâtissière, pour the milk into a saucepan and add the vanilla pod. Bring to the boil, then remove from the heat and leave to infuse until back to room temperature. Put the egg yolks and sugar into a bowl and whisk until well combined and starting to turn pale. Whisk in the cornflour. Put the egg yolks and sugar into a bowl and whisk until well combined and starting to turn pale. Whisk in the cornflour. Reheat the milk, then transfer to a jug, discarding the vanilla pod. Rinse out the saucepan. Pour the milk into the egg and sugar mixture from a height, whisking constantly, then transfer back to the saucepan. Reheat the milk, then transfer to a jug, discarding the vanilla pod. Rinse out the saucepan. Pour the milk into the egg and sugar mixture from a height, whisking constantly, then transfer back to the saucepan. Stir on a low to medium heat until thickened. Transfer to a bowl and cover with cling film, making sure the cling film sits on top of the surface of the crème pâtissière to stop it from forming a skin. When it has cooled down, transfer to the fridge to chill. Stir on a low to medium heat until thickened. Transfer to a bowl and cover with cling film, making sure the cling film sits on top of the surface of the crème pâtissière to stop it from forming a skin. When it has cooled down, transfer to the fridge to chill. Preheat the oven to 180C/Fan 160C/Gas 4. Line a 30x20cm/12x8in Swiss roll tin with baking parchment. Preheat the oven to 180C/Fan 160C/Gas 4. Line a 30x20cm/12x8in Swiss roll tin with baking parchment. Sift the plain flour and baking powder into a bowl with the ground almonds. Add a pinch of salt. Sift the plain flour and baking powder into a bowl with the ground almonds. Add a pinch of salt. Whisk the eggs and sugar together with an electric hand whisk or in a stand mixer until the mixture is pale with an aerated, mousse-like texture – it should also leave a ribbon trail. Add the almond extract. Whisk the eggs and sugar together with an electric hand whisk or in a stand mixer until the mixture is pale with an aerated, mousse-like texture – it should also leave a ribbon trail. Add the almond extract. Add the flour and almond mixture and fold in very gently but thoroughly with a metal spoon. Add the flour and almond mixture and fold in very gently but thoroughly with a metal spoon. Pour the mixture into the prepared Swiss roll tin and spread with a palate knife to make sure it is even. Bake for around 10-12 minutes, or until lightly browned and springy to touch. Pour the mixture into the prepared Swiss roll tin and spread with a palate knife to make sure it is even. Bake for around 10-12 minutes, or until lightly browned and springy to touch. Remove from the oven and turn out onto a cooling rack. Peel off the baking parchment and leave to cool. Remove from the oven and turn out onto a cooling rack. Peel off the baking parchment and leave to cool. To assemble, transfer the sponge to a lightly moistened tea towel. Spread over the jam, then top with the crème pâtissière. Spread evenly with a palate knife, leaving a wide (at least 5cm/2in) border along the top (the filling will spill over otherwise) and a narrower one (2cm/¾in) on each side. To assemble, transfer the sponge to a lightly moistened tea towel. Spread over the jam, then top with the crème pâtissière. Spread evenly with a palate knife, leaving a wide (at least 5cm/2in) border along the top (the filling will spill over otherwise) and a narrower one (2cm/¾in) on each side. Carefully roll up from the bottom, pulling the roll up and over to try and stop the filling falling out, until you have a roll. Do not worry if it cracks a little. Carefully roll up from the bottom, pulling the roll up and over to try and stop the filling falling out, until you have a roll. Do not worry if it cracks a little. Sprinkle with icing sugar and the toasted almonds. Serve. Sprinkle with icing sugar and the toasted almonds. Serve. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Bras de gitan recipe",
"content": "For the crème pâtissière, pour the milk into a saucepan and add the vanilla pod. Bring to the boil, then remove from the heat and leave to infuse until back to room temperature.Put the egg yolks and sugar into a bowl and whisk until well combined and starting to turn pale. Whisk in the cornflour. Reheat the milk, then transfer to a jug, discarding the vanilla pod. Rinse out the saucepan. Pour the milk into the egg and sugar mixture from a height, whisking constantly, then transfer back to the saucepan.Stir on a low to medium heat until thickened. Transfer to a bowl and cover with cling film, making sure the cling film sits on top of the surface of the crème pâtissière to stop it from forming a skin. When it has cooled down, transfer to the fridge to chill.Preheat the oven to 180C/Fan 160C/Gas 4. Line a 30x20cm/12x8in Swiss roll tin with baking parchment.Sift the plain flour and baking powder into a bowl with the ground almonds. Add a pinch of salt.Whisk the eggs and sugar together with an electric hand whisk or in a stand mixer until the mixture is pale with an aerated, mousse-like texture – it should also leave a ribbon trail. Add the almond extract.Add the flour and almond mixture and fold in very gently but thoroughly with a metal spoon.Pour the mixture into the prepared Swiss roll tin and spread with a palate knife to make sure it is even. Bake for around 10-12 minutes, or until lightly browned and springy to touch.Remove from the oven and turn out onto a cooling rack. Peel off the baking parchment and leave to cool. To assemble, transfer the sponge to a lightly moistened tea towel. Spread over the jam, then top with the crème pâtissière. Spread evenly with a palate knife, leaving a wide (at least 5cm/2in) border along the top (the filling will spill over otherwise) and a narrower one (2cm/¾in) on each side.Carefully roll up from the bottom, pulling the roll up and over to try and stop the filling falling out, until you have a roll. Do not worry if it cracks a little. Sprinkle with icing sugar and the toasted almonds. Serve. For the crème pâtissière, pour the milk into a saucepan and add the vanilla pod. Bring to the boil, then remove from the heat and leave to infuse until back to room temperature. For the crème pâtissière, pour the milk into a saucepan and add the vanilla pod. Bring to the boil, then remove from the heat and leave to infuse until back to room temperature. Put the egg yolks and sugar into a bowl and whisk until well combined and starting to turn pale. Whisk in the cornflour. Put the egg yolks and sugar into a bowl and whisk until well combined and starting to turn pale. Whisk in the cornflour. Reheat the milk, then transfer to a jug, discarding the vanilla pod. Rinse out the saucepan. Pour the milk into the egg and sugar mixture from a height, whisking constantly, then transfer back to the saucepan. Reheat the milk, then transfer to a jug, discarding the vanilla pod. Rinse out the saucepan. Pour the milk into the egg and sugar mixture from a height, whisking constantly, then transfer back to the saucepan. Stir on a low to medium heat until thickened. Transfer to a bowl and cover with cling film, making sure the cling film sits on top of the surface of the crème pâtissière to stop it from forming a skin. When it has cooled down, transfer to the fridge to chill. Stir on a low to medium heat until thickened. Transfer to a bowl and cover with cling film, making sure the cling film sits on top of the surface of the crème pâtissière to stop it from forming a skin. When it has cooled down, transfer to the fridge to chill. Preheat the oven to 180C/Fan 160C/Gas 4. Line a 30x20cm/12x8in Swiss roll tin with baking parchment. Preheat the oven to 180C/Fan 160C/Gas 4. Line a 30x20cm/12x8in Swiss roll tin with baking parchment. Sift the plain flour and baking powder into a bowl with the ground almonds. Add a pinch of salt. Sift the plain flour and baking powder into a bowl with the ground almonds. Add a pinch of salt. Whisk the eggs and sugar together with an electric hand whisk or in a stand mixer until the mixture is pale with an aerated, mousse-like texture – it should also leave a ribbon trail. Add the almond extract. Whisk the eggs and sugar together with an electric hand whisk or in a stand mixer until the mixture is pale with an aerated, mousse-like texture – it should also leave a ribbon trail. Add the almond extract. Add the flour and almond mixture and fold in very gently but thoroughly with a metal spoon. Add the flour and almond mixture and fold in very gently but thoroughly with a metal spoon. Pour the mixture into the prepared Swiss roll tin and spread with a palate knife to make sure it is even. Bake for around 10-12 minutes, or until lightly browned and springy to touch. Pour the mixture into the prepared Swiss roll tin and spread with a palate knife to make sure it is even. Bake for around 10-12 minutes, or until lightly browned and springy to touch. Remove from the oven and turn out onto a cooling rack. Peel off the baking parchment and leave to cool. Remove from the oven and turn out onto a cooling rack. Peel off the baking parchment and leave to cool. To assemble, transfer the sponge to a lightly moistened tea towel. Spread over the jam, then top with the crème pâtissière. Spread evenly with a palate knife, leaving a wide (at least 5cm/2in) border along the top (the filling will spill over otherwise) and a narrower one (2cm/¾in) on each side. To assemble, transfer the sponge to a lightly moistened tea towel. Spread over the jam, then top with the crème pâtissière. Spread evenly with a palate knife, leaving a wide (at least 5cm/2in) border along the top (the filling will spill over otherwise) and a narrower one (2cm/¾in) on each side. Carefully roll up from the bottom, pulling the roll up and over to try and stop the filling falling out, until you have a roll. Do not worry if it cracks a little. Carefully roll up from the bottom, pulling the roll up and over to try and stop the filling falling out, until you have a roll. Do not worry if it cracks a little. Sprinkle with icing sugar and the toasted almonds. Serve. Sprinkle with icing sugar and the toasted almonds. Serve."
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} | 8271633d56f66d42439a2e519b7c7e87cc3ff44c8fe7805d7835609e1c28399c | Charlotte royale recipe
For the charlotte, prepare the raspberry jelly according to the packet instructions, and leave to set in a small round bowl in the fridge for 1 hour.Blend the raspberries and icing sugar to a purée in a food processor, then strain the purée through a fine sieve into a bowl, discarding the seeds.Heat the milk and half of the sugar in a saucepan until just simmering. Meanwhile, whisk the remaining caster sugar and all of the egg yolks in a bowl until pale and thick. Pour the warm milk over the egg yolk mixture, whisking all the time, until well combined. Return the custard mixture to the saucepan and cook, whisking well, until it thickens just enough to coat the back of a spoon — make sure that it doesn’t boil. Add the drained, squeezed gelatine to the custard and stir until dissolved.Whisk the hot custard with the raspberry purée until smooth and well combined. Set aside to cool, then chill in the fridge for at least 30 minutes.Meanwhile, for the Swiss roll, preheat the oven to 190C/170C Fan/Gas 5. Line 2 x 25x38cm/10x15in Swiss roll tins with baking parchment.Whisk the eggs, sugar and vanilla bean paste in a large bowl until very light, fluffy and thickened. Fold the flour into the mixture using your hand, carefully lifting and mixing until it has all been incorporated.Divide the Swiss roll mixture between the prepared tins and smooth the top until evenly spread out. Bake for 10-12 minutes, or until springy and just firm to the touch.Wet 2 large clean tea towels and wring them out. Place them on a work surface and dust with caster sugar. Turn the sponges out onto the tea towels, then peel away the parchment.Spread the raspberry jam all over the sponges, leaving a 2cm/1in border at one of the narrow ends. Tightly roll up the sponges, starting with the end with a border and using the tea towel to help you. Grease a large pudding or trifle bowl with a little vegetable oil and line it with 3 sheets of cling film. Slice the Swiss rolls into 1cm/½in-thick slices and use them to line the sides and base of the pudding bowl, starting at the bottom, and working your way up to cover all of the inside of the bowl, making sure there are no holes.Add the set jelly to the pudding bowl, breaking it up if necessary.Whisk the double cream until soft peaks form when the whisk is removed. Fold the cream into the chilled raspberry custard, then spoon the mixture on top of the jelly. Chill in the fridge for at least 4 hours. To serve, upturn the pudding bowl onto a serving platter. Remove the cling film and decorate with the strawberries and mint. Serve in slices. For the charlotte, prepare the raspberry jelly according to the packet instructions, and leave to set in a small round bowl in the fridge for 1 hour. For the charlotte, prepare the raspberry jelly according to the packet instructions, and leave to set in a small round bowl in the fridge for 1 hour. Blend the raspberries and icing sugar to a purée in a food processor, then strain the purée through a fine sieve into a bowl, discarding the seeds. Blend the raspberries and icing sugar to a purée in a food processor, then strain the purée through a fine sieve into a bowl, discarding the seeds. Heat the milk and half of the sugar in a saucepan until just simmering. Meanwhile, whisk the remaining caster sugar and all of the egg yolks in a bowl until pale and thick. Heat the milk and half of the sugar in a saucepan until just simmering. Meanwhile, whisk the remaining caster sugar and all of the egg yolks in a bowl until pale and thick. Pour the warm milk over the egg yolk mixture, whisking all the time, until well combined. Pour the warm milk over the egg yolk mixture, whisking all the time, until well combined. Return the custard mixture to the saucepan and cook, whisking well, until it thickens just enough to coat the back of a spoon — make sure that it doesn’t boil. Add the drained, squeezed gelatine to the custard and stir until dissolved. Return the custard mixture to the saucepan and cook, whisking well, until it thickens just enough to coat the back of a spoon — make sure that it doesn’t boil. Add the drained, squeezed gelatine to the custard and stir until dissolved. Whisk the hot custard with the raspberry purée until smooth and well combined. Set aside to cool, then chill in the fridge for at least 30 minutes. Whisk the hot custard with the raspberry purée until smooth and well combined. Set aside to cool, then chill in the fridge for at least 30 minutes. Meanwhile, for the Swiss roll, preheat the oven to 190C/170C Fan/Gas 5. Line 2 x 25x38cm/10x15in Swiss roll tins with baking parchment. Meanwhile, for the Swiss roll, preheat the oven to 190C/170C Fan/Gas 5. Line 2 x 25x38cm/10x15in Swiss roll tins with baking parchment. Whisk the eggs, sugar and vanilla bean paste in a large bowl until very light, fluffy and thickened. Fold the flour into the mixture using your hand, carefully lifting and mixing until it has all been incorporated. Whisk the eggs, sugar and vanilla bean paste in a large bowl until very light, fluffy and thickened. Fold the flour into the mixture using your hand, carefully lifting and mixing until it has all been incorporated. Divide the Swiss roll mixture between the prepared tins and smooth the top until evenly spread out. Bake for 10-12 minutes, or until springy and just firm to the touch. Divide the Swiss roll mixture between the prepared tins and smooth the top until evenly spread out. Bake for 10-12 minutes, or until springy and just firm to the touch. Wet 2 large clean tea towels and wring them out. Place them on a work surface and dust with caster sugar. Turn the sponges out onto the tea towels, then peel away the parchment. Wet 2 large clean tea towels and wring them out. Place them on a work surface and dust with caster sugar. Turn the sponges out onto the tea towels, then peel away the parchment. Spread the raspberry jam all over the sponges, leaving a 2cm/1in border at one of the narrow ends. Tightly roll up the sponges, starting with the end with a border and using the tea towel to help you. Spread the raspberry jam all over the sponges, leaving a 2cm/1in border at one of the narrow ends. Tightly roll up the sponges, starting with the end with a border and using the tea towel to help you. Grease a large pudding or trifle bowl with a little vegetable oil and line it with 3 sheets of cling film. Grease a large pudding or trifle bowl with a little vegetable oil and line it with 3 sheets of cling film. Slice the Swiss rolls into 1cm/½in-thick slices and use them to line the sides and base of the pudding bowl, starting at the bottom, and working your way up to cover all of the inside of the bowl, making sure there are no holes. Slice the Swiss rolls into 1cm/½in-thick slices and use them to line the sides and base of the pudding bowl, starting at the bottom, and working your way up to cover all of the inside of the bowl, making sure there are no holes. Add the set jelly to the pudding bowl, breaking it up if necessary. Add the set jelly to the pudding bowl, breaking it up if necessary. Whisk the double cream until soft peaks form when the whisk is removed. Fold the cream into the chilled raspberry custard, then spoon the mixture on top of the jelly. Chill in the fridge for at least 4 hours. Whisk the double cream until soft peaks form when the whisk is removed. Fold the cream into the chilled raspberry custard, then spoon the mixture on top of the jelly. Chill in the fridge for at least 4 hours. To serve, upturn the pudding bowl onto a serving platter. Remove the cling film and decorate with the strawberries and mint. Serve in slices. To serve, upturn the pudding bowl onto a serving platter. Remove the cling film and decorate with the strawberries and mint. Serve in slices. | {
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"title": "Charlotte royale recipe",
"content": "For the charlotte, prepare the raspberry jelly according to the packet instructions, and leave to set in a small round bowl in the fridge for 1 hour.Blend the raspberries and icing sugar to a purée in a food processor, then strain the purée through a fine sieve into a bowl, discarding the seeds.Heat the milk and half of the sugar in a saucepan until just simmering. Meanwhile, whisk the remaining caster sugar and all of the egg yolks in a bowl until pale and thick. Pour the warm milk over the egg yolk mixture, whisking all the time, until well combined. Return the custard mixture to the saucepan and cook, whisking well, until it thickens just enough to coat the back of a spoon — make sure that it doesn’t boil. Add the drained, squeezed gelatine to the custard and stir until dissolved.Whisk the hot custard with the raspberry purée until smooth and well combined. Set aside to cool, then chill in the fridge for at least 30 minutes.Meanwhile, for the Swiss roll, preheat the oven to 190C/170C Fan/Gas 5. Line 2 x 25x38cm/10x15in Swiss roll tins with baking parchment.Whisk the eggs, sugar and vanilla bean paste in a large bowl until very light, fluffy and thickened. Fold the flour into the mixture using your hand, carefully lifting and mixing until it has all been incorporated.Divide the Swiss roll mixture between the prepared tins and smooth the top until evenly spread out. Bake for 10-12 minutes, or until springy and just firm to the touch.Wet 2 large clean tea towels and wring them out. Place them on a work surface and dust with caster sugar. Turn the sponges out onto the tea towels, then peel away the parchment.Spread the raspberry jam all over the sponges, leaving a 2cm/1in border at one of the narrow ends. Tightly roll up the sponges, starting with the end with a border and using the tea towel to help you. Grease a large pudding or trifle bowl with a little vegetable oil and line it with 3 sheets of cling film. Slice the Swiss rolls into 1cm/½in-thick slices and use them to line the sides and base of the pudding bowl, starting at the bottom, and working your way up to cover all of the inside of the bowl, making sure there are no holes.Add the set jelly to the pudding bowl, breaking it up if necessary.Whisk the double cream until soft peaks form when the whisk is removed. Fold the cream into the chilled raspberry custard, then spoon the mixture on top of the jelly. Chill in the fridge for at least 4 hours. To serve, upturn the pudding bowl onto a serving platter. Remove the cling film and decorate with the strawberries and mint. Serve in slices. For the charlotte, prepare the raspberry jelly according to the packet instructions, and leave to set in a small round bowl in the fridge for 1 hour. For the charlotte, prepare the raspberry jelly according to the packet instructions, and leave to set in a small round bowl in the fridge for 1 hour. Blend the raspberries and icing sugar to a purée in a food processor, then strain the purée through a fine sieve into a bowl, discarding the seeds. Blend the raspberries and icing sugar to a purée in a food processor, then strain the purée through a fine sieve into a bowl, discarding the seeds. Heat the milk and half of the sugar in a saucepan until just simmering. Meanwhile, whisk the remaining caster sugar and all of the egg yolks in a bowl until pale and thick. Heat the milk and half of the sugar in a saucepan until just simmering. Meanwhile, whisk the remaining caster sugar and all of the egg yolks in a bowl until pale and thick. Pour the warm milk over the egg yolk mixture, whisking all the time, until well combined. Pour the warm milk over the egg yolk mixture, whisking all the time, until well combined. Return the custard mixture to the saucepan and cook, whisking well, until it thickens just enough to coat the back of a spoon — make sure that it doesn’t boil. Add the drained, squeezed gelatine to the custard and stir until dissolved. Return the custard mixture to the saucepan and cook, whisking well, until it thickens just enough to coat the back of a spoon — make sure that it doesn’t boil. Add the drained, squeezed gelatine to the custard and stir until dissolved. Whisk the hot custard with the raspberry purée until smooth and well combined. Set aside to cool, then chill in the fridge for at least 30 minutes. Whisk the hot custard with the raspberry purée until smooth and well combined. Set aside to cool, then chill in the fridge for at least 30 minutes. Meanwhile, for the Swiss roll, preheat the oven to 190C/170C Fan/Gas 5. Line 2 x 25x38cm/10x15in Swiss roll tins with baking parchment. Meanwhile, for the Swiss roll, preheat the oven to 190C/170C Fan/Gas 5. Line 2 x 25x38cm/10x15in Swiss roll tins with baking parchment. Whisk the eggs, sugar and vanilla bean paste in a large bowl until very light, fluffy and thickened. Fold the flour into the mixture using your hand, carefully lifting and mixing until it has all been incorporated. Whisk the eggs, sugar and vanilla bean paste in a large bowl until very light, fluffy and thickened. Fold the flour into the mixture using your hand, carefully lifting and mixing until it has all been incorporated. Divide the Swiss roll mixture between the prepared tins and smooth the top until evenly spread out. Bake for 10-12 minutes, or until springy and just firm to the touch. Divide the Swiss roll mixture between the prepared tins and smooth the top until evenly spread out. Bake for 10-12 minutes, or until springy and just firm to the touch. Wet 2 large clean tea towels and wring them out. Place them on a work surface and dust with caster sugar. Turn the sponges out onto the tea towels, then peel away the parchment. Wet 2 large clean tea towels and wring them out. Place them on a work surface and dust with caster sugar. Turn the sponges out onto the tea towels, then peel away the parchment. Spread the raspberry jam all over the sponges, leaving a 2cm/1in border at one of the narrow ends. Tightly roll up the sponges, starting with the end with a border and using the tea towel to help you. Spread the raspberry jam all over the sponges, leaving a 2cm/1in border at one of the narrow ends. Tightly roll up the sponges, starting with the end with a border and using the tea towel to help you. Grease a large pudding or trifle bowl with a little vegetable oil and line it with 3 sheets of cling film. Grease a large pudding or trifle bowl with a little vegetable oil and line it with 3 sheets of cling film. Slice the Swiss rolls into 1cm/½in-thick slices and use them to line the sides and base of the pudding bowl, starting at the bottom, and working your way up to cover all of the inside of the bowl, making sure there are no holes. Slice the Swiss rolls into 1cm/½in-thick slices and use them to line the sides and base of the pudding bowl, starting at the bottom, and working your way up to cover all of the inside of the bowl, making sure there are no holes. Add the set jelly to the pudding bowl, breaking it up if necessary. Add the set jelly to the pudding bowl, breaking it up if necessary. Whisk the double cream until soft peaks form when the whisk is removed. Fold the cream into the chilled raspberry custard, then spoon the mixture on top of the jelly. Chill in the fridge for at least 4 hours. Whisk the double cream until soft peaks form when the whisk is removed. Fold the cream into the chilled raspberry custard, then spoon the mixture on top of the jelly. Chill in the fridge for at least 4 hours. To serve, upturn the pudding bowl onto a serving platter. Remove the cling film and decorate with the strawberries and mint. Serve in slices. To serve, upturn the pudding bowl onto a serving platter. Remove the cling film and decorate with the strawberries and mint. Serve in slices."
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} | 37e86ec8c2c45022dd68c56f73f367eb6a5cb90c0ae1b6f3aefd3219db450903 | Christmas chocolate Yule log recipe
An average of 4.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/buchedenoel_73213_16x9.jpg This rich and creamy Yule log is not for the faint-hearted - it's a decadent triple-chocolate Christmas treat, but it's as easy as making a Swiss roll. vegetable oil, for greasing150g/5½oz golden caster sugar6 large free-range eggs, separated250g/9oz high quality dark chocolate (minimum 60 per cent cocoa solids) vegetable oil, for greasing 150g/5½oz golden caster sugar 6 large free-range eggs, separated 250g/9oz high quality dark chocolate (minimum 60 per cent cocoa solids) 250g/9oz unsalted butter, softened450g/1lb golden icing sugar, plus extra for dusting50g/1¾oz cocoa powder, sifted2 tbsp milk 250g/9oz unsalted butter, softened 450g/1lb golden icing sugar, plus extra for dusting 50g/1¾oz cocoa powder, sifted 2 tbsp milk 400ml/14fl oz double cream, lightly whipped250g/9 oz raspberriesdash whisky liqueur (optional) 400ml/14fl oz double cream, lightly whipped 250g/9 oz raspberries dash whisky liqueur (optional) Method This Christmas roll can be made two ways: with buttercream icing and festive decorations, or filled with cream and berries.Preheat the oven to 220C/425F/Gas 7. Line a 23x33cm/9x13 in Swiss roll tin with greaseproof paper and brush this lightly with oil.Combine the caster sugar and egg yolks in a bowl and whisk them together until light and thick. Melt the chocolate with 4tbsp cold water in a bowl over a pan of very gently simmering water. When you can see the chocolate has melted until smooth, stir in the sugar and egg mixture.Meanwhile, whisk the egg whites until stiff but not dry. Gently fold a spoonful of the egg whites into the chocolate mixture to lighten it, then fold in the remaining whites using a large metal spoon. Do not overmix, and always use a gentle action. Pour the batter gently into the prepared tin and bake for 12-14 minutes (no longer), until risen and just firm to the touch.Remove to a wire rack and leave to cool in the tin for at least 2 hours.Once cold, lay a sheet of greaseproof paper on a board. With one bold movement, turn the whole cake onto the sheet of paper, then lift the tin off. Carefully peel away the paper and trim away any scraggy edges of cake.To make the buttercream icing, beat the butter until soft, then sift in the icing sugar and cocoa. Add the milk and combine together until soft. Spread half the icing over the cake up to the edges.Roll up as you would a Swiss roll: starting at the long side opposite you, use the paper to roll the cake towards you, around the icing; don't worry about the cracks. Transfer to a flat serving dish. Carefully spread the remaining icing over the cake (you can pipe the icing if you like). Chill until needed, then decorate with festive decorations and sift over some icing sugar.To make the cream filling, spread the inverted cake with the whipped cream, scatter over the berries and add a few dribbles of Drambuie, if you like. Carefully roll up as described above. Sift over icing sugar just before serving. This Christmas roll can be made two ways: with buttercream icing and festive decorations, or filled with cream and berries. This Christmas roll can be made two ways: with buttercream icing and festive decorations, or filled with cream and berries. Preheat the oven to 220C/425F/Gas 7. Line a 23x33cm/9x13 in Swiss roll tin with greaseproof paper and brush this lightly with oil. Preheat the oven to 220C/425F/Gas 7. Line a 23x33cm/9x13 in Swiss roll tin with greaseproof paper and brush this lightly with oil. Combine the caster sugar and egg yolks in a bowl and whisk them together until light and thick. Melt the chocolate with 4tbsp cold water in a bowl over a pan of very gently simmering water. When you can see the chocolate has melted until smooth, stir in the sugar and egg mixture. Combine the caster sugar and egg yolks in a bowl and whisk them together until light and thick. Melt the chocolate with 4tbsp cold water in a bowl over a pan of very gently simmering water. When you can see the chocolate has melted until smooth, stir in the sugar and egg mixture. Meanwhile, whisk the egg whites until stiff but not dry. Gently fold a spoonful of the egg whites into the chocolate mixture to lighten it, then fold in the remaining whites using a large metal spoon. Do not overmix, and always use a gentle action. Pour the batter gently into the prepared tin and bake for 12-14 minutes (no longer), until risen and just firm to the touch. Meanwhile, whisk the egg whites until stiff but not dry. Gently fold a spoonful of the egg whites into the chocolate mixture to lighten it, then fold in the remaining whites using a large metal spoon. Do not overmix, and always use a gentle action. Pour the batter gently into the prepared tin and bake for 12-14 minutes (no longer), until risen and just firm to the touch. Remove to a wire rack and leave to cool in the tin for at least 2 hours. Remove to a wire rack and leave to cool in the tin for at least 2 hours. Once cold, lay a sheet of greaseproof paper on a board. With one bold movement, turn the whole cake onto the sheet of paper, then lift the tin off. Carefully peel away the paper and trim away any scraggy edges of cake. Once cold, lay a sheet of greaseproof paper on a board. With one bold movement, turn the whole cake onto the sheet of paper, then lift the tin off. Carefully peel away the paper and trim away any scraggy edges of cake. To make the buttercream icing, beat the butter until soft, then sift in the icing sugar and cocoa. Add the milk and combine together until soft. Spread half the icing over the cake up to the edges. To make the buttercream icing, beat the butter until soft, then sift in the icing sugar and cocoa. Add the milk and combine together until soft. Spread half the icing over the cake up to the edges. Roll up as you would a Swiss roll: starting at the long side opposite you, use the paper to roll the cake towards you, around the icing; don't worry about the cracks. Transfer to a flat serving dish. Carefully spread the remaining icing over the cake (you can pipe the icing if you like). Chill until needed, then decorate with festive decorations and sift over some icing sugar. Roll up as you would a Swiss roll: starting at the long side opposite you, use the paper to roll the cake towards you, around the icing; don't worry about the cracks. Transfer to a flat serving dish. Carefully spread the remaining icing over the cake (you can pipe the icing if you like). Chill until needed, then decorate with festive decorations and sift over some icing sugar. To make the cream filling, spread the inverted cake with the whipped cream, scatter over the berries and add a few dribbles of Drambuie, if you like. Carefully roll up as described above. Sift over icing sugar just before serving. To make the cream filling, spread the inverted cake with the whipped cream, scatter over the berries and add a few dribbles of Drambuie, if you like. Carefully roll up as described above. Sift over icing sugar just before serving. | {
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"title": "Christmas chocolate Yule log recipe",
"content": "An average of 4.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/buchedenoel_73213_16x9.jpg This rich and creamy Yule log is not for the faint-hearted - it's a decadent triple-chocolate Christmas treat, but it's as easy as making a Swiss roll. vegetable oil, for greasing150g/5½oz golden caster sugar6 large free-range eggs, separated250g/9oz high quality dark chocolate (minimum 60 per cent cocoa solids) vegetable oil, for greasing 150g/5½oz golden caster sugar 6 large free-range eggs, separated 250g/9oz high quality dark chocolate (minimum 60 per cent cocoa solids) 250g/9oz unsalted butter, softened450g/1lb golden icing sugar, plus extra for dusting50g/1¾oz cocoa powder, sifted2 tbsp milk 250g/9oz unsalted butter, softened 450g/1lb golden icing sugar, plus extra for dusting 50g/1¾oz cocoa powder, sifted 2 tbsp milk 400ml/14fl oz double cream, lightly whipped250g/9 oz raspberriesdash whisky liqueur (optional) 400ml/14fl oz double cream, lightly whipped 250g/9 oz raspberries dash whisky liqueur (optional) Method This Christmas roll can be made two ways: with buttercream icing and festive decorations, or filled with cream and berries.Preheat the oven to 220C/425F/Gas 7. Line a 23x33cm/9x13 in Swiss roll tin with greaseproof paper and brush this lightly with oil.Combine the caster sugar and egg yolks in a bowl and whisk them together until light and thick. Melt the chocolate with 4tbsp cold water in a bowl over a pan of very gently simmering water. When you can see the chocolate has melted until smooth, stir in the sugar and egg mixture.Meanwhile, whisk the egg whites until stiff but not dry. Gently fold a spoonful of the egg whites into the chocolate mixture to lighten it, then fold in the remaining whites using a large metal spoon. Do not overmix, and always use a gentle action. Pour the batter gently into the prepared tin and bake for 12-14 minutes (no longer), until risen and just firm to the touch.Remove to a wire rack and leave to cool in the tin for at least 2 hours.Once cold, lay a sheet of greaseproof paper on a board. With one bold movement, turn the whole cake onto the sheet of paper, then lift the tin off. Carefully peel away the paper and trim away any scraggy edges of cake.To make the buttercream icing, beat the butter until soft, then sift in the icing sugar and cocoa. Add the milk and combine together until soft. Spread half the icing over the cake up to the edges.Roll up as you would a Swiss roll: starting at the long side opposite you, use the paper to roll the cake towards you, around the icing; don't worry about the cracks. Transfer to a flat serving dish. Carefully spread the remaining icing over the cake (you can pipe the icing if you like). Chill until needed, then decorate with festive decorations and sift over some icing sugar.To make the cream filling, spread the inverted cake with the whipped cream, scatter over the berries and add a few dribbles of Drambuie, if you like. Carefully roll up as described above. Sift over icing sugar just before serving. This Christmas roll can be made two ways: with buttercream icing and festive decorations, or filled with cream and berries. This Christmas roll can be made two ways: with buttercream icing and festive decorations, or filled with cream and berries. Preheat the oven to 220C/425F/Gas 7. Line a 23x33cm/9x13 in Swiss roll tin with greaseproof paper and brush this lightly with oil. Preheat the oven to 220C/425F/Gas 7. Line a 23x33cm/9x13 in Swiss roll tin with greaseproof paper and brush this lightly with oil. Combine the caster sugar and egg yolks in a bowl and whisk them together until light and thick. Melt the chocolate with 4tbsp cold water in a bowl over a pan of very gently simmering water. When you can see the chocolate has melted until smooth, stir in the sugar and egg mixture. Combine the caster sugar and egg yolks in a bowl and whisk them together until light and thick. Melt the chocolate with 4tbsp cold water in a bowl over a pan of very gently simmering water. When you can see the chocolate has melted until smooth, stir in the sugar and egg mixture. Meanwhile, whisk the egg whites until stiff but not dry. Gently fold a spoonful of the egg whites into the chocolate mixture to lighten it, then fold in the remaining whites using a large metal spoon. Do not overmix, and always use a gentle action. Pour the batter gently into the prepared tin and bake for 12-14 minutes (no longer), until risen and just firm to the touch. Meanwhile, whisk the egg whites until stiff but not dry. Gently fold a spoonful of the egg whites into the chocolate mixture to lighten it, then fold in the remaining whites using a large metal spoon. Do not overmix, and always use a gentle action. Pour the batter gently into the prepared tin and bake for 12-14 minutes (no longer), until risen and just firm to the touch. Remove to a wire rack and leave to cool in the tin for at least 2 hours. Remove to a wire rack and leave to cool in the tin for at least 2 hours. Once cold, lay a sheet of greaseproof paper on a board. With one bold movement, turn the whole cake onto the sheet of paper, then lift the tin off. Carefully peel away the paper and trim away any scraggy edges of cake. Once cold, lay a sheet of greaseproof paper on a board. With one bold movement, turn the whole cake onto the sheet of paper, then lift the tin off. Carefully peel away the paper and trim away any scraggy edges of cake. To make the buttercream icing, beat the butter until soft, then sift in the icing sugar and cocoa. Add the milk and combine together until soft. Spread half the icing over the cake up to the edges. To make the buttercream icing, beat the butter until soft, then sift in the icing sugar and cocoa. Add the milk and combine together until soft. Spread half the icing over the cake up to the edges. Roll up as you would a Swiss roll: starting at the long side opposite you, use the paper to roll the cake towards you, around the icing; don't worry about the cracks. Transfer to a flat serving dish. Carefully spread the remaining icing over the cake (you can pipe the icing if you like). Chill until needed, then decorate with festive decorations and sift over some icing sugar. Roll up as you would a Swiss roll: starting at the long side opposite you, use the paper to roll the cake towards you, around the icing; don't worry about the cracks. Transfer to a flat serving dish. Carefully spread the remaining icing over the cake (you can pipe the icing if you like). Chill until needed, then decorate with festive decorations and sift over some icing sugar. To make the cream filling, spread the inverted cake with the whipped cream, scatter over the berries and add a few dribbles of Drambuie, if you like. Carefully roll up as described above. Sift over icing sugar just before serving. To make the cream filling, spread the inverted cake with the whipped cream, scatter over the berries and add a few dribbles of Drambuie, if you like. Carefully roll up as described above. Sift over icing sugar just before serving."
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} | 837462c347c8c31e5989e019e49ff243f4f63fddb292a30a928fe3ab79ce9be7 | Cardamom, pistachio and coffee Swiss roll recipe
An average of 5.0 out of 5 stars from 2 ratings This is a really classy Swiss roll combining the grown-up flavours of dark chocolate, pistachio, cardamom and coffee. Equipment and preparation: for this recipe you will need a piping bag and an acetate sheet. butter, for greasing½ tsp green cardamom seeds 4 large free-range eggs100g/3½oz caster sugar, plus extra for dusting100g/3½oz self-raising flourcaster sugar, to sprinkle on the baking parchment butter, for greasing ½ tsp green cardamom seeds 4 large free-range eggs 100g/3½oz caster sugar, plus extra for dusting 100g/3½oz self-raising flour caster sugar, to sprinkle on the baking parchment 300ml/10fl oz double cream1 tbsp caster sugar1 tsp instant coffee, dissolved in 1 tbsp hot water50g/1¾oz dark chocolate, to make flowers 50g/1¾oz unsalted shelled pistachios, finely chopped icing sugar, to dust 300ml/10fl oz double cream 1 tbsp caster sugar 1 tsp instant coffee, dissolved in 1 tbsp hot water 50g/1¾oz dark chocolate, to make flowers 50g/1¾oz unsalted shelled pistachios, finely chopped icing sugar, to dust Method Preheat the oven to 200C/400F/Gas 6. Grease and line a 33 x 23cm/13 x 9in Swiss roll tin with baking parchment.Crush the cardamom seeds in a pestle and mortar until almost powder. For the Swiss roll, whisk the eggs and sugar in a bowl until the mixture becomes light and when you remove the whisk from the bowl it leaves a trail - this could take 10-15 minutes.Add the ground cardamom seeds to the egg mixture. Sieve the flour into the egg mixture and carefully fold it in. Pour the mixture into the tin and give it a shake to level it, so that it spreads evenly.Bake for 8-10 minutes, or until the cake turns golden-brown.Tip the cake out onto a sheet of baking parchment sprinkled with caster sugar. Roll it and cover with a clean tea towel. Allow it to cool, rolled up.While the cake is cooling, prepare the filling. Pour the cream into a large bowl and add the sugar. Whisk until soft peaks form when the whisk is removed from the bowl. Add the coffee to this mixture and mix well.Melt the chocolate in a bowl and cool it down slightly. Pour the chocolate into a piping bag and make flower patterns on an acetate sheet (or you can make any other design you like). Put this sheet in the fridge until the chocolate is set. Once set, you can peel the flowers off the sheet.Once the cake has cooled, unroll it. Spread almost all the coffee cream evenly over the cake, and sprinkle the pistachios over it. Once again roll the cake neatly and decorate with some more coffee cream and sprinkle over some nuts. Finally place few chocolate flowers on top. Dust with icing sugar. Preheat the oven to 200C/400F/Gas 6. Grease and line a 33 x 23cm/13 x 9in Swiss roll tin with baking parchment. Preheat the oven to 200C/400F/Gas 6. Grease and line a 33 x 23cm/13 x 9in Swiss roll tin with baking parchment. Crush the cardamom seeds in a pestle and mortar until almost powder. Crush the cardamom seeds in a pestle and mortar until almost powder. For the Swiss roll, whisk the eggs and sugar in a bowl until the mixture becomes light and when you remove the whisk from the bowl it leaves a trail - this could take 10-15 minutes. For the Swiss roll, whisk the eggs and sugar in a bowl until the mixture becomes light and when you remove the whisk from the bowl it leaves a trail - this could take 10-15 minutes. Add the ground cardamom seeds to the egg mixture. Sieve the flour into the egg mixture and carefully fold it in. Pour the mixture into the tin and give it a shake to level it, so that it spreads evenly. Add the ground cardamom seeds to the egg mixture. Sieve the flour into the egg mixture and carefully fold it in. Pour the mixture into the tin and give it a shake to level it, so that it spreads evenly. Bake for 8-10 minutes, or until the cake turns golden-brown. Bake for 8-10 minutes, or until the cake turns golden-brown. Tip the cake out onto a sheet of baking parchment sprinkled with caster sugar. Roll it and cover with a clean tea towel. Allow it to cool, rolled up. Tip the cake out onto a sheet of baking parchment sprinkled with caster sugar. Roll it and cover with a clean tea towel. Allow it to cool, rolled up. While the cake is cooling, prepare the filling. Pour the cream into a large bowl and add the sugar. Whisk until soft peaks form when the whisk is removed from the bowl. Add the coffee to this mixture and mix well. While the cake is cooling, prepare the filling. Pour the cream into a large bowl and add the sugar. Whisk until soft peaks form when the whisk is removed from the bowl. Add the coffee to this mixture and mix well. Melt the chocolate in a bowl and cool it down slightly. Pour the chocolate into a piping bag and make flower patterns on an acetate sheet (or you can make any other design you like). Put this sheet in the fridge until the chocolate is set. Once set, you can peel the flowers off the sheet. Melt the chocolate in a bowl and cool it down slightly. Pour the chocolate into a piping bag and make flower patterns on an acetate sheet (or you can make any other design you like). Put this sheet in the fridge until the chocolate is set. Once set, you can peel the flowers off the sheet. Once the cake has cooled, unroll it. Spread almost all the coffee cream evenly over the cake, and sprinkle the pistachios over it. Once again roll the cake neatly and decorate with some more coffee cream and sprinkle over some nuts. Finally place few chocolate flowers on top. Dust with icing sugar. Once the cake has cooled, unroll it. Spread almost all the coffee cream evenly over the cake, and sprinkle the pistachios over it. Once again roll the cake neatly and decorate with some more coffee cream and sprinkle over some nuts. Finally place few chocolate flowers on top. Dust with icing sugar. | {
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"title": "Cardamom, pistachio and coffee Swiss roll recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings This is a really classy Swiss roll combining the grown-up flavours of dark chocolate, pistachio, cardamom and coffee. Equipment and preparation: for this recipe you will need a piping bag and an acetate sheet. butter, for greasing½ tsp green cardamom seeds 4 large free-range eggs100g/3½oz caster sugar, plus extra for dusting100g/3½oz self-raising flourcaster sugar, to sprinkle on the baking parchment butter, for greasing ½ tsp green cardamom seeds 4 large free-range eggs 100g/3½oz caster sugar, plus extra for dusting 100g/3½oz self-raising flour caster sugar, to sprinkle on the baking parchment 300ml/10fl oz double cream1 tbsp caster sugar1 tsp instant coffee, dissolved in 1 tbsp hot water50g/1¾oz dark chocolate, to make flowers 50g/1¾oz unsalted shelled pistachios, finely chopped icing sugar, to dust 300ml/10fl oz double cream 1 tbsp caster sugar 1 tsp instant coffee, dissolved in 1 tbsp hot water 50g/1¾oz dark chocolate, to make flowers 50g/1¾oz unsalted shelled pistachios, finely chopped icing sugar, to dust Method Preheat the oven to 200C/400F/Gas 6. Grease and line a 33 x 23cm/13 x 9in Swiss roll tin with baking parchment.Crush the cardamom seeds in a pestle and mortar until almost powder. For the Swiss roll, whisk the eggs and sugar in a bowl until the mixture becomes light and when you remove the whisk from the bowl it leaves a trail - this could take 10-15 minutes.Add the ground cardamom seeds to the egg mixture. Sieve the flour into the egg mixture and carefully fold it in. Pour the mixture into the tin and give it a shake to level it, so that it spreads evenly.Bake for 8-10 minutes, or until the cake turns golden-brown.Tip the cake out onto a sheet of baking parchment sprinkled with caster sugar. Roll it and cover with a clean tea towel. Allow it to cool, rolled up.While the cake is cooling, prepare the filling. Pour the cream into a large bowl and add the sugar. Whisk until soft peaks form when the whisk is removed from the bowl. Add the coffee to this mixture and mix well.Melt the chocolate in a bowl and cool it down slightly. Pour the chocolate into a piping bag and make flower patterns on an acetate sheet (or you can make any other design you like). Put this sheet in the fridge until the chocolate is set. Once set, you can peel the flowers off the sheet.Once the cake has cooled, unroll it. Spread almost all the coffee cream evenly over the cake, and sprinkle the pistachios over it. Once again roll the cake neatly and decorate with some more coffee cream and sprinkle over some nuts. Finally place few chocolate flowers on top. Dust with icing sugar. Preheat the oven to 200C/400F/Gas 6. Grease and line a 33 x 23cm/13 x 9in Swiss roll tin with baking parchment. Preheat the oven to 200C/400F/Gas 6. Grease and line a 33 x 23cm/13 x 9in Swiss roll tin with baking parchment. Crush the cardamom seeds in a pestle and mortar until almost powder. Crush the cardamom seeds in a pestle and mortar until almost powder. For the Swiss roll, whisk the eggs and sugar in a bowl until the mixture becomes light and when you remove the whisk from the bowl it leaves a trail - this could take 10-15 minutes. For the Swiss roll, whisk the eggs and sugar in a bowl until the mixture becomes light and when you remove the whisk from the bowl it leaves a trail - this could take 10-15 minutes. Add the ground cardamom seeds to the egg mixture. Sieve the flour into the egg mixture and carefully fold it in. Pour the mixture into the tin and give it a shake to level it, so that it spreads evenly. Add the ground cardamom seeds to the egg mixture. Sieve the flour into the egg mixture and carefully fold it in. Pour the mixture into the tin and give it a shake to level it, so that it spreads evenly. Bake for 8-10 minutes, or until the cake turns golden-brown. Bake for 8-10 minutes, or until the cake turns golden-brown. Tip the cake out onto a sheet of baking parchment sprinkled with caster sugar. Roll it and cover with a clean tea towel. Allow it to cool, rolled up. Tip the cake out onto a sheet of baking parchment sprinkled with caster sugar. Roll it and cover with a clean tea towel. Allow it to cool, rolled up. While the cake is cooling, prepare the filling. Pour the cream into a large bowl and add the sugar. Whisk until soft peaks form when the whisk is removed from the bowl. Add the coffee to this mixture and mix well. While the cake is cooling, prepare the filling. Pour the cream into a large bowl and add the sugar. Whisk until soft peaks form when the whisk is removed from the bowl. Add the coffee to this mixture and mix well. Melt the chocolate in a bowl and cool it down slightly. Pour the chocolate into a piping bag and make flower patterns on an acetate sheet (or you can make any other design you like). Put this sheet in the fridge until the chocolate is set. Once set, you can peel the flowers off the sheet. Melt the chocolate in a bowl and cool it down slightly. Pour the chocolate into a piping bag and make flower patterns on an acetate sheet (or you can make any other design you like). Put this sheet in the fridge until the chocolate is set. Once set, you can peel the flowers off the sheet. Once the cake has cooled, unroll it. Spread almost all the coffee cream evenly over the cake, and sprinkle the pistachios over it. Once again roll the cake neatly and decorate with some more coffee cream and sprinkle over some nuts. Finally place few chocolate flowers on top. Dust with icing sugar. Once the cake has cooled, unroll it. Spread almost all the coffee cream evenly over the cake, and sprinkle the pistachios over it. Once again roll the cake neatly and decorate with some more coffee cream and sprinkle over some nuts. Finally place few chocolate flowers on top. Dust with icing sugar."
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} | 905286e5bbf6fb72517435b3989a5112a49a42bcd2c988ae8ab4e355cd245645 | Gordon Ramsay's roast turkey crown recipe
An average of 4.4 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roastturkeyandstuffi_71053_16x9.jpg Gordon Ramsay shows you how to roast turkey crown with a herb butter, stuffing and delicious creamy gravy. This turkey crown recipe is fit for a king. Calculate your exact turkey crown cooking times with our roast calculator. 125g/4½oz pack unsalted butter, softened3-4 sprigs fresh thyme, leaves onlysprig of fresh rosemary, chopped leaves only 2 tbsp fresh parsley leaves, choppedsaltfreshly ground black pepper2.2kg/4lb 14oz medium-sized turkey crown 125g/4½oz pack unsalted butter, softened 3-4 sprigs fresh thyme, leaves only sprig of fresh rosemary, chopped leaves only 2 tbsp fresh parsley leaves, chopped salt freshly ground black pepper 2.2kg/4lb 14oz medium-sized turkey crown 125g/4½oz butter1 onion, finely choppedlarge sprig of thyme and rosemary, chopped leaves only200g/7oz white breadcrumbs6 fresh sage leaves1 lemon, zest only50g/2oz pine nuts1 tsp sea saltfreshly ground black pepper3 tbsp fresh parsley, chopped 125g/4½oz butter 1 onion, finely chopped large sprig of thyme and rosemary, chopped leaves only 200g/7oz white breadcrumbs 6 fresh sage leaves 1 lemon, zest only 50g/2oz pine nuts 1 tsp sea salt freshly ground black pepper 3 tbsp fresh parsley, chopped 1 onion or large shallot, chopped2 tbsp olive oil125ml/4fl oz dry white wine1 sprig fresh thyme1 bay leaf500ml/17fl oz chicken stock200ml/7fl oz double creamsea saltfreshly ground black pepper 1 onion or large shallot, chopped 2 tbsp olive oil 125ml/4fl oz dry white wine 1 sprig fresh thyme 1 bay leaf 500ml/17fl oz chicken stock 200ml/7fl oz double cream sea salt freshly ground black pepper Method Pre-heat the oven to 200C/180C Fan/Gas 6.For the herb butter, mix herbs and butter together to form a paste, season well with salt and freshly ground black pepper.Lift up the skin of the turkey with your fingers and separate it from the flesh. Divide the herb butter and spread it under the skin. Season well, place in a roasting tin. Cook the crown for 15 minutes, then reduce the heat to 180C/160C Fan/Gas 4 and cook the turkey for 1½ hours, or until the juices run clear. Cover the turkey with foil and tea towels and set aside in a warm place to rest for 30 minutes before carving, reserve the juices for the gravy.For the stuffing, melt butter in a large frying pan and gently sauté onion for 10 minutes until soft. Stir in the herbs for 1 minute then add breadcrumbs to absorb the butter. Mix in the lemon zest, pine nuts and seasoning and cook over medium heat for about seven minutes until crumbs start to brown and crisp. Take off the heat, mix in the parsley and serve warm.For the gravy, gently fry the onion in the olive oil for about five minutes. Pour in the wine and add the thyme and bay and boil until the volume of the liquid is reduced by three-quarters.Add stock and boil until reduced by half then add cream and boil for further five minutes. Season with freshly ground black pepper. Remove from heat, cool for ten minutes and strain. Add the turkey pan juices, boil for two minutes, season with salt and strain. Pre-heat the oven to 200C/180C Fan/Gas 6. Pre-heat the oven to 200C/180C Fan/Gas 6. For the herb butter, mix herbs and butter together to form a paste, season well with salt and freshly ground black pepper. For the herb butter, mix herbs and butter together to form a paste, season well with salt and freshly ground black pepper. Lift up the skin of the turkey with your fingers and separate it from the flesh. Divide the herb butter and spread it under the skin. Season well, place in a roasting tin. Lift up the skin of the turkey with your fingers and separate it from the flesh. Divide the herb butter and spread it under the skin. Season well, place in a roasting tin. Cook the crown for 15 minutes, then reduce the heat to 180C/160C Fan/Gas 4 and cook the turkey for 1½ hours, or until the juices run clear. Cover the turkey with foil and tea towels and set aside in a warm place to rest for 30 minutes before carving, reserve the juices for the gravy. Cook the crown for 15 minutes, then reduce the heat to 180C/160C Fan/Gas 4 and cook the turkey for 1½ hours, or until the juices run clear. Cover the turkey with foil and tea towels and set aside in a warm place to rest for 30 minutes before carving, reserve the juices for the gravy. For the stuffing, melt butter in a large frying pan and gently sauté onion for 10 minutes until soft. Stir in the herbs for 1 minute then add breadcrumbs to absorb the butter. Mix in the lemon zest, pine nuts and seasoning and cook over medium heat for about seven minutes until crumbs start to brown and crisp. Take off the heat, mix in the parsley and serve warm. For the stuffing, melt butter in a large frying pan and gently sauté onion for 10 minutes until soft. Stir in the herbs for 1 minute then add breadcrumbs to absorb the butter. Mix in the lemon zest, pine nuts and seasoning and cook over medium heat for about seven minutes until crumbs start to brown and crisp. Take off the heat, mix in the parsley and serve warm. For the gravy, gently fry the onion in the olive oil for about five minutes. Pour in the wine and add the thyme and bay and boil until the volume of the liquid is reduced by three-quarters. For the gravy, gently fry the onion in the olive oil for about five minutes. Pour in the wine and add the thyme and bay and boil until the volume of the liquid is reduced by three-quarters. Add stock and boil until reduced by half then add cream and boil for further five minutes. Season with freshly ground black pepper. Remove from heat, cool for ten minutes and strain. Add the turkey pan juices, boil for two minutes, season with salt and strain. Add stock and boil until reduced by half then add cream and boil for further five minutes. Season with freshly ground black pepper. Remove from heat, cool for ten minutes and strain. Add the turkey pan juices, boil for two minutes, season with salt and strain. Recipe tips Turkey crowns can dry out easily, but the herb butter keeps it beautifully moist so don't be tempted to skip this step. | {
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"title": "Gordon Ramsay's roast turkey crown recipe",
"content": "An average of 4.4 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roastturkeyandstuffi_71053_16x9.jpg Gordon Ramsay shows you how to roast turkey crown with a herb butter, stuffing and delicious creamy gravy. This turkey crown recipe is fit for a king. Calculate your exact turkey crown cooking times with our roast calculator. 125g/4½oz pack unsalted butter, softened3-4 sprigs fresh thyme, leaves onlysprig of fresh rosemary, chopped leaves only 2 tbsp fresh parsley leaves, choppedsaltfreshly ground black pepper2.2kg/4lb 14oz medium-sized turkey crown 125g/4½oz pack unsalted butter, softened 3-4 sprigs fresh thyme, leaves only sprig of fresh rosemary, chopped leaves only 2 tbsp fresh parsley leaves, chopped salt freshly ground black pepper 2.2kg/4lb 14oz medium-sized turkey crown 125g/4½oz butter1 onion, finely choppedlarge sprig of thyme and rosemary, chopped leaves only200g/7oz white breadcrumbs6 fresh sage leaves1 lemon, zest only50g/2oz pine nuts1 tsp sea saltfreshly ground black pepper3 tbsp fresh parsley, chopped 125g/4½oz butter 1 onion, finely chopped large sprig of thyme and rosemary, chopped leaves only 200g/7oz white breadcrumbs 6 fresh sage leaves 1 lemon, zest only 50g/2oz pine nuts 1 tsp sea salt freshly ground black pepper 3 tbsp fresh parsley, chopped 1 onion or large shallot, chopped2 tbsp olive oil125ml/4fl oz dry white wine1 sprig fresh thyme1 bay leaf500ml/17fl oz chicken stock200ml/7fl oz double creamsea saltfreshly ground black pepper 1 onion or large shallot, chopped 2 tbsp olive oil 125ml/4fl oz dry white wine 1 sprig fresh thyme 1 bay leaf 500ml/17fl oz chicken stock 200ml/7fl oz double cream sea salt freshly ground black pepper Method Pre-heat the oven to 200C/180C Fan/Gas 6.For the herb butter, mix herbs and butter together to form a paste, season well with salt and freshly ground black pepper.Lift up the skin of the turkey with your fingers and separate it from the flesh. Divide the herb butter and spread it under the skin. Season well, place in a roasting tin. Cook the crown for 15 minutes, then reduce the heat to 180C/160C Fan/Gas 4 and cook the turkey for 1½ hours, or until the juices run clear. Cover the turkey with foil and tea towels and set aside in a warm place to rest for 30 minutes before carving, reserve the juices for the gravy.For the stuffing, melt butter in a large frying pan and gently sauté onion for 10 minutes until soft. Stir in the herbs for 1 minute then add breadcrumbs to absorb the butter. Mix in the lemon zest, pine nuts and seasoning and cook over medium heat for about seven minutes until crumbs start to brown and crisp. Take off the heat, mix in the parsley and serve warm.For the gravy, gently fry the onion in the olive oil for about five minutes. Pour in the wine and add the thyme and bay and boil until the volume of the liquid is reduced by three-quarters.Add stock and boil until reduced by half then add cream and boil for further five minutes. Season with freshly ground black pepper. Remove from heat, cool for ten minutes and strain. Add the turkey pan juices, boil for two minutes, season with salt and strain. Pre-heat the oven to 200C/180C Fan/Gas 6. Pre-heat the oven to 200C/180C Fan/Gas 6. For the herb butter, mix herbs and butter together to form a paste, season well with salt and freshly ground black pepper. For the herb butter, mix herbs and butter together to form a paste, season well with salt and freshly ground black pepper. Lift up the skin of the turkey with your fingers and separate it from the flesh. Divide the herb butter and spread it under the skin. Season well, place in a roasting tin. Lift up the skin of the turkey with your fingers and separate it from the flesh. Divide the herb butter and spread it under the skin. Season well, place in a roasting tin. Cook the crown for 15 minutes, then reduce the heat to 180C/160C Fan/Gas 4 and cook the turkey for 1½ hours, or until the juices run clear. Cover the turkey with foil and tea towels and set aside in a warm place to rest for 30 minutes before carving, reserve the juices for the gravy. Cook the crown for 15 minutes, then reduce the heat to 180C/160C Fan/Gas 4 and cook the turkey for 1½ hours, or until the juices run clear. Cover the turkey with foil and tea towels and set aside in a warm place to rest for 30 minutes before carving, reserve the juices for the gravy. For the stuffing, melt butter in a large frying pan and gently sauté onion for 10 minutes until soft. Stir in the herbs for 1 minute then add breadcrumbs to absorb the butter. Mix in the lemon zest, pine nuts and seasoning and cook over medium heat for about seven minutes until crumbs start to brown and crisp. Take off the heat, mix in the parsley and serve warm. For the stuffing, melt butter in a large frying pan and gently sauté onion for 10 minutes until soft. Stir in the herbs for 1 minute then add breadcrumbs to absorb the butter. Mix in the lemon zest, pine nuts and seasoning and cook over medium heat for about seven minutes until crumbs start to brown and crisp. Take off the heat, mix in the parsley and serve warm. For the gravy, gently fry the onion in the olive oil for about five minutes. Pour in the wine and add the thyme and bay and boil until the volume of the liquid is reduced by three-quarters. For the gravy, gently fry the onion in the olive oil for about five minutes. Pour in the wine and add the thyme and bay and boil until the volume of the liquid is reduced by three-quarters. Add stock and boil until reduced by half then add cream and boil for further five minutes. Season with freshly ground black pepper. Remove from heat, cool for ten minutes and strain. Add the turkey pan juices, boil for two minutes, season with salt and strain. Add stock and boil until reduced by half then add cream and boil for further five minutes. Season with freshly ground black pepper. Remove from heat, cool for ten minutes and strain. Add the turkey pan juices, boil for two minutes, season with salt and strain. Recipe tips Turkey crowns can dry out easily, but the herb butter keeps it beautifully moist so don't be tempted to skip this step."
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} | 941005442d6aac696a83a5dee2ecb493f7c155c52934da8fd515feb7911e4723 | Chicken nuggets recipe
Breaded chicken nuggets An average of 4.3 out of 5 stars from 40 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/breaded_chicken_nuggets_35643_16x9.jpg You can pan-fry or oven-cook these chicken nuggets to make an easy dinner the whole family will love. Serve with homemade chips and your family’s favourite vegetables. Each serving provides 366kcal, 18g protein, 23.6g carbohydrate (of which 1g sugars), 18g fat (of which 2.5g saturates), 0.5g fibre and 0.6g salt. 350–400g/12–14oz chicken breast mini fillets or 2 chicken breasts cut into strips3 tbsp plain flour1 large free-range egg80g/2¾oz dried breadcrumbs, ideally panko or coarse dried breadcrumbs, or fresh breadcrumbs (see Recipe Tip below)4–6 tbsp oilfine sea salt and ground black pepper 350–400g/12–14oz chicken breast mini fillets or 2 chicken breasts cut into strips 3 tbsp plain flour 1 large free-range egg 80g/2¾oz dried breadcrumbs, ideally panko or coarse dried breadcrumbs, or fresh breadcrumbs (see Recipe Tip below) 4–6 tbsp oil fine sea salt and ground black pepper Method If you are oven-cooking the chicken, preheat the oven to 220C/200C Fan/Gas 7. If pan-frying, ignore this step.Put the flour in a wide, shallow bowl. Season with salt and pepper and stir. Break the egg into a second shallow bowl and beat with a fork until smooth and pale. Tip half of the breadcrumbs into a third shallow bowl.Coat each chicken strip first in flour, then egg, then breadcrumbs, pressing firmly and turning to coat on both sides. Set aside on baking paper.If oven-cooking the chicken, brush a baking tray with 1 tablespoon of oil. Place the chicken pieces on the tray and brush generously but lightly with 3 tablespoons more oil. Bake for 15 minutes, turning halfway through.If pan-frying the chicken, heat 3 tablespoons of oil in a large non-stick frying pan. Add half the chicken strips and fry over a medium heat for 2–3 minutes on each side, or until golden-brown, crisp and cooked throughout. Turn with tongs. Drain on a plate lined with kitchen paper and fry the remaining half with 3 more tablespoons of oil. If you are oven-cooking the chicken, preheat the oven to 220C/200C Fan/Gas 7. If pan-frying, ignore this step. If you are oven-cooking the chicken, preheat the oven to 220C/200C Fan/Gas 7. If pan-frying, ignore this step. Put the flour in a wide, shallow bowl. Season with salt and pepper and stir. Break the egg into a second shallow bowl and beat with a fork until smooth and pale. Tip half of the breadcrumbs into a third shallow bowl. Put the flour in a wide, shallow bowl. Season with salt and pepper and stir. Break the egg into a second shallow bowl and beat with a fork until smooth and pale. Tip half of the breadcrumbs into a third shallow bowl. Coat each chicken strip first in flour, then egg, then breadcrumbs, pressing firmly and turning to coat on both sides. Set aside on baking paper. Coat each chicken strip first in flour, then egg, then breadcrumbs, pressing firmly and turning to coat on both sides. Set aside on baking paper. If oven-cooking the chicken, brush a baking tray with 1 tablespoon of oil. Place the chicken pieces on the tray and brush generously but lightly with 3 tablespoons more oil. Bake for 15 minutes, turning halfway through. If oven-cooking the chicken, brush a baking tray with 1 tablespoon of oil. Place the chicken pieces on the tray and brush generously but lightly with 3 tablespoons more oil. Bake for 15 minutes, turning halfway through. If pan-frying the chicken, heat 3 tablespoons of oil in a large non-stick frying pan. Add half the chicken strips and fry over a medium heat for 2–3 minutes on each side, or until golden-brown, crisp and cooked throughout. Turn with tongs. Drain on a plate lined with kitchen paper and fry the remaining half with 3 more tablespoons of oil. If pan-frying the chicken, heat 3 tablespoons of oil in a large non-stick frying pan. Add half the chicken strips and fry over a medium heat for 2–3 minutes on each side, or until golden-brown, crisp and cooked throughout. Turn with tongs. Drain on a plate lined with kitchen paper and fry the remaining half with 3 more tablespoons of oil. Recipe tips You can use fresh breadcrumbs to coat the chicken but the bread shouldn’t be too fresh. Two-day-old bread works well, or you can toast slices in a preheated oven at 180C/160C Fan/Gas 4 for 10–15 minutes, or until dry but not coloured. Cut off the crusts and blend into fairly coarse crumbs in a blender or food processor. | {
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"title": "Chicken nuggets recipe",
"content": "Breaded chicken nuggets An average of 4.3 out of 5 stars from 40 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/breaded_chicken_nuggets_35643_16x9.jpg You can pan-fry or oven-cook these chicken nuggets to make an easy dinner the whole family will love. Serve with homemade chips and your family’s favourite vegetables. Each serving provides 366kcal, 18g protein, 23.6g carbohydrate (of which 1g sugars), 18g fat (of which 2.5g saturates), 0.5g fibre and 0.6g salt. 350–400g/12–14oz chicken breast mini fillets or 2 chicken breasts cut into strips3 tbsp plain flour1 large free-range egg80g/2¾oz dried breadcrumbs, ideally panko or coarse dried breadcrumbs, or fresh breadcrumbs (see Recipe Tip below)4–6 tbsp oilfine sea salt and ground black pepper 350–400g/12–14oz chicken breast mini fillets or 2 chicken breasts cut into strips 3 tbsp plain flour 1 large free-range egg 80g/2¾oz dried breadcrumbs, ideally panko or coarse dried breadcrumbs, or fresh breadcrumbs (see Recipe Tip below) 4–6 tbsp oil fine sea salt and ground black pepper Method If you are oven-cooking the chicken, preheat the oven to 220C/200C Fan/Gas 7. If pan-frying, ignore this step.Put the flour in a wide, shallow bowl. Season with salt and pepper and stir. Break the egg into a second shallow bowl and beat with a fork until smooth and pale. Tip half of the breadcrumbs into a third shallow bowl.Coat each chicken strip first in flour, then egg, then breadcrumbs, pressing firmly and turning to coat on both sides. Set aside on baking paper.If oven-cooking the chicken, brush a baking tray with 1 tablespoon of oil. Place the chicken pieces on the tray and brush generously but lightly with 3 tablespoons more oil. Bake for 15 minutes, turning halfway through.If pan-frying the chicken, heat 3 tablespoons of oil in a large non-stick frying pan. Add half the chicken strips and fry over a medium heat for 2–3 minutes on each side, or until golden-brown, crisp and cooked throughout. Turn with tongs. Drain on a plate lined with kitchen paper and fry the remaining half with 3 more tablespoons of oil. If you are oven-cooking the chicken, preheat the oven to 220C/200C Fan/Gas 7. If pan-frying, ignore this step. If you are oven-cooking the chicken, preheat the oven to 220C/200C Fan/Gas 7. If pan-frying, ignore this step. Put the flour in a wide, shallow bowl. Season with salt and pepper and stir. Break the egg into a second shallow bowl and beat with a fork until smooth and pale. Tip half of the breadcrumbs into a third shallow bowl. Put the flour in a wide, shallow bowl. Season with salt and pepper and stir. Break the egg into a second shallow bowl and beat with a fork until smooth and pale. Tip half of the breadcrumbs into a third shallow bowl. Coat each chicken strip first in flour, then egg, then breadcrumbs, pressing firmly and turning to coat on both sides. Set aside on baking paper. Coat each chicken strip first in flour, then egg, then breadcrumbs, pressing firmly and turning to coat on both sides. Set aside on baking paper. If oven-cooking the chicken, brush a baking tray with 1 tablespoon of oil. Place the chicken pieces on the tray and brush generously but lightly with 3 tablespoons more oil. Bake for 15 minutes, turning halfway through. If oven-cooking the chicken, brush a baking tray with 1 tablespoon of oil. Place the chicken pieces on the tray and brush generously but lightly with 3 tablespoons more oil. Bake for 15 minutes, turning halfway through. If pan-frying the chicken, heat 3 tablespoons of oil in a large non-stick frying pan. Add half the chicken strips and fry over a medium heat for 2–3 minutes on each side, or until golden-brown, crisp and cooked throughout. Turn with tongs. Drain on a plate lined with kitchen paper and fry the remaining half with 3 more tablespoons of oil. If pan-frying the chicken, heat 3 tablespoons of oil in a large non-stick frying pan. Add half the chicken strips and fry over a medium heat for 2–3 minutes on each side, or until golden-brown, crisp and cooked throughout. Turn with tongs. Drain on a plate lined with kitchen paper and fry the remaining half with 3 more tablespoons of oil. Recipe tips You can use fresh breadcrumbs to coat the chicken but the bread shouldn’t be too fresh. Two-day-old bread works well, or you can toast slices in a preheated oven at 180C/160C Fan/Gas 4 for 10–15 minutes, or until dry but not coloured. Cut off the crusts and blend into fairly coarse crumbs in a blender or food processor."
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} | 98ed14e74433de763052c4ea6f061eeebd8261805dda748c0d8bde6527c06ea7 | Scones with mango jam and cream recipe
An average of 0.0 out of 5 stars from 0 ratings This is Ellis Barrie’s mum's failsafe scone recipe. The flavoursome mango jam is all his own creation! Making a British classic a little bit tropical with mango jam is the perfect way to spruce up an afternoon tea or bake sale. 450g/1lb self-raising flour, plus extra for dusting115g/4oz butter75g/2½oz caster sugar150ml/5fl oz milk1 medium egg, well-beaten with a pinch of salt, for glazing150ml/5fl oz double cream, whipped, or clotted cream, to serve 450g/1lb self-raising flour, plus extra for dusting 115g/4oz butter 75g/2½oz caster sugar 150ml/5fl oz milk 1 medium egg, well-beaten with a pinch of salt, for glazing 150ml/5fl oz double cream, whipped, or clotted cream, to serve 1 medium ripe mango, around 350g/12oz, peeled, stone removed and finely chopped50g/1¾oz caster sugar½ lime, finely grated zest and juice, plus extra zest for decorating½ tsp finely chopped red chilli (optional) 1 medium ripe mango, around 350g/12oz, peeled, stone removed and finely chopped 50g/1¾oz caster sugar ½ lime, finely grated zest and juice, plus extra zest for decorating ½ tsp finely chopped red chilli (optional) Method Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. To make the scones, place the flour, butter and sugar in a food processor and pulse until breadcrumbs. Add the milk and pulse lightly until the dough comes together in a rough ball. Roll the dough out on a lightly floured surface to around 2.5cm/1in thick. Dip a 8cm/ 3¼in cookie cutter in a little flour and stamp out 6 rounds, dipping the cutter into flour each time so that you end up with scones the perfect shape. Place on the baking tray, brush the tops with the beaten egg and bake for 15 minutes, or until well-risen and lightly golden-brown. To make the mango jam, place 100g/3½oz of the chopped mango in a small saucepan with the sugar and 4 tablespoons of cold water. Cook for 5–6 minutes over a medium heat, stirring regularly until very soft. Stir in the remaining mango. Add the lime zest and juice, and chilli (if using), and cook for 20–30 seconds more, stirring. Spoon into a small heatproof bowl and leave to cool a little.Arrange the scones on a serving plate with the jam and cream, decorated with a little lime zest. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. To make the scones, place the flour, butter and sugar in a food processor and pulse until breadcrumbs. Add the milk and pulse lightly until the dough comes together in a rough ball. Roll the dough out on a lightly floured surface to around 2.5cm/1in thick. To make the scones, place the flour, butter and sugar in a food processor and pulse until breadcrumbs. Add the milk and pulse lightly until the dough comes together in a rough ball. Roll the dough out on a lightly floured surface to around 2.5cm/1in thick. Dip a 8cm/ 3¼in cookie cutter in a little flour and stamp out 6 rounds, dipping the cutter into flour each time so that you end up with scones the perfect shape. Place on the baking tray, brush the tops with the beaten egg and bake for 15 minutes, or until well-risen and lightly golden-brown. Dip a 8cm/ 3¼in cookie cutter in a little flour and stamp out 6 rounds, dipping the cutter into flour each time so that you end up with scones the perfect shape. Place on the baking tray, brush the tops with the beaten egg and bake for 15 minutes, or until well-risen and lightly golden-brown. To make the mango jam, place 100g/3½oz of the chopped mango in a small saucepan with the sugar and 4 tablespoons of cold water. Cook for 5–6 minutes over a medium heat, stirring regularly until very soft. Stir in the remaining mango. Add the lime zest and juice, and chilli (if using), and cook for 20–30 seconds more, stirring. Spoon into a small heatproof bowl and leave to cool a little. To make the mango jam, place 100g/3½oz of the chopped mango in a small saucepan with the sugar and 4 tablespoons of cold water. Cook for 5–6 minutes over a medium heat, stirring regularly until very soft. Stir in the remaining mango. Add the lime zest and juice, and chilli (if using), and cook for 20–30 seconds more, stirring. Spoon into a small heatproof bowl and leave to cool a little. Arrange the scones on a serving plate with the jam and cream, decorated with a little lime zest. Arrange the scones on a serving plate with the jam and cream, decorated with a little lime zest. | {
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"title": "Scones with mango jam and cream recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings This is Ellis Barrie’s mum's failsafe scone recipe. The flavoursome mango jam is all his own creation! Making a British classic a little bit tropical with mango jam is the perfect way to spruce up an afternoon tea or bake sale. 450g/1lb self-raising flour, plus extra for dusting115g/4oz butter75g/2½oz caster sugar150ml/5fl oz milk1 medium egg, well-beaten with a pinch of salt, for glazing150ml/5fl oz double cream, whipped, or clotted cream, to serve 450g/1lb self-raising flour, plus extra for dusting 115g/4oz butter 75g/2½oz caster sugar 150ml/5fl oz milk 1 medium egg, well-beaten with a pinch of salt, for glazing 150ml/5fl oz double cream, whipped, or clotted cream, to serve 1 medium ripe mango, around 350g/12oz, peeled, stone removed and finely chopped50g/1¾oz caster sugar½ lime, finely grated zest and juice, plus extra zest for decorating½ tsp finely chopped red chilli (optional) 1 medium ripe mango, around 350g/12oz, peeled, stone removed and finely chopped 50g/1¾oz caster sugar ½ lime, finely grated zest and juice, plus extra zest for decorating ½ tsp finely chopped red chilli (optional) Method Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. To make the scones, place the flour, butter and sugar in a food processor and pulse until breadcrumbs. Add the milk and pulse lightly until the dough comes together in a rough ball. Roll the dough out on a lightly floured surface to around 2.5cm/1in thick. Dip a 8cm/ 3¼in cookie cutter in a little flour and stamp out 6 rounds, dipping the cutter into flour each time so that you end up with scones the perfect shape. Place on the baking tray, brush the tops with the beaten egg and bake for 15 minutes, or until well-risen and lightly golden-brown. To make the mango jam, place 100g/3½oz of the chopped mango in a small saucepan with the sugar and 4 tablespoons of cold water. Cook for 5–6 minutes over a medium heat, stirring regularly until very soft. Stir in the remaining mango. Add the lime zest and juice, and chilli (if using), and cook for 20–30 seconds more, stirring. Spoon into a small heatproof bowl and leave to cool a little.Arrange the scones on a serving plate with the jam and cream, decorated with a little lime zest. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. To make the scones, place the flour, butter and sugar in a food processor and pulse until breadcrumbs. Add the milk and pulse lightly until the dough comes together in a rough ball. Roll the dough out on a lightly floured surface to around 2.5cm/1in thick. To make the scones, place the flour, butter and sugar in a food processor and pulse until breadcrumbs. Add the milk and pulse lightly until the dough comes together in a rough ball. Roll the dough out on a lightly floured surface to around 2.5cm/1in thick. Dip a 8cm/ 3¼in cookie cutter in a little flour and stamp out 6 rounds, dipping the cutter into flour each time so that you end up with scones the perfect shape. Place on the baking tray, brush the tops with the beaten egg and bake for 15 minutes, or until well-risen and lightly golden-brown. Dip a 8cm/ 3¼in cookie cutter in a little flour and stamp out 6 rounds, dipping the cutter into flour each time so that you end up with scones the perfect shape. Place on the baking tray, brush the tops with the beaten egg and bake for 15 minutes, or until well-risen and lightly golden-brown. To make the mango jam, place 100g/3½oz of the chopped mango in a small saucepan with the sugar and 4 tablespoons of cold water. Cook for 5–6 minutes over a medium heat, stirring regularly until very soft. Stir in the remaining mango. Add the lime zest and juice, and chilli (if using), and cook for 20–30 seconds more, stirring. Spoon into a small heatproof bowl and leave to cool a little. To make the mango jam, place 100g/3½oz of the chopped mango in a small saucepan with the sugar and 4 tablespoons of cold water. Cook for 5–6 minutes over a medium heat, stirring regularly until very soft. Stir in the remaining mango. Add the lime zest and juice, and chilli (if using), and cook for 20–30 seconds more, stirring. Spoon into a small heatproof bowl and leave to cool a little. Arrange the scones on a serving plate with the jam and cream, decorated with a little lime zest. Arrange the scones on a serving plate with the jam and cream, decorated with a little lime zest."
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} | 5628d58018cbc7fd87697ae43dd3612ea056ee36594bbb6c27a92cf4947d14c4 | Salted caramel cheesecake recipe
An average of 4.4 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/caramel_cheesecake_70809_16x9.jpg This decadent salted caramel cheesecake is much easier than you might think! Bake and chill it overnight for an effortless dinner party showstopper. You will need a 20cm/8in springform cake tin for this recipe. 100g/3½oz caster sugar100g/3½oz light muscovado sugar40g/1½oz unsalted butter, plus extra for greasing125ml/4fl oz double creamgood pinch of flaky sea salt 100g/3½oz caster sugar 100g/3½oz light muscovado sugar 40g/1½oz unsalted butter, plus extra for greasing 125ml/4fl oz double cream good pinch of flaky sea salt 50g/1¾oz unsalted butter150g/5½oz digestives (or ginger snaps), crushed550g/1lb 4oz full-fat cream cheese4 medium free-range eggs, lightly beaten200g/7oz soured cream (or crème fraîche)1 tsp lemon juice1 tsp vanilla bean paste2 tsp cornflour 50g/1¾oz unsalted butter 150g/5½oz digestives (or ginger snaps), crushed 550g/1lb 4oz full-fat cream cheese 4 medium free-range eggs, lightly beaten 200g/7oz soured cream (or crème fraîche) 1 tsp lemon juice 1 tsp vanilla bean paste 2 tsp cornflour Method To make the caramel, put the caster sugar into a heavy-bottomed saucepan and add 2 tablespoons water. Set the pan over a low heat to gently dissolve the sugar without stirring. Bring the syrup to the boil and cook over a medium heat until it becomes a deep amber coloured caramel. Swirl the pan as the caramel starts to colour to ensure that it cooks evenly, but avoid stirring. Remove the pan from the heat and carefully stir in the light muscovado sugar, butter, double cream and salt until combined. Return the pan to a low heat to melt any hardened caramel, then bring to the boil and simmer for 30 seconds. Pour into a bowl and leave to cool to room temperature.Preheat the oven to 170C/150C Fan/Gas 3.Grease and line the base of a 20cm/8in springform tin with a disc of baking paper. Melt the butter and mix with the crushed biscuits in a mixing bowl. Press the buttery crumbs into the base of the tin in an even layer and bake on the middle shelf of the preheated oven for 5 minutes.Reserve 1 heaped tablespoon of the salted caramel, and pour the rest into a mixing bowl. Add the cream cheese to the bowl, mix until smooth, then add the eggs, soured cream, lemon juice, vanilla and cornflour. Beat again until smooth. Spoon the cheesecake mixture into the prepared tin and spread the top level. Place the tin on a baking tray and cook the cheesecake for 45–50 minutes until set, but with a slight wobble in the middle. Leave the cheesecake to cool to room temperature, then cover and chill for at least 4 hours, but preferably overnight.Carefully remove the cheesecake from the tin and place on a serving plate. Warm the reserved caramel slightly to make it a little runnier and drizzle over the cheesecake to serve. To make the caramel, put the caster sugar into a heavy-bottomed saucepan and add 2 tablespoons water. Set the pan over a low heat to gently dissolve the sugar without stirring. Bring the syrup to the boil and cook over a medium heat until it becomes a deep amber coloured caramel. Swirl the pan as the caramel starts to colour to ensure that it cooks evenly, but avoid stirring. To make the caramel, put the caster sugar into a heavy-bottomed saucepan and add 2 tablespoons water. Set the pan over a low heat to gently dissolve the sugar without stirring. Bring the syrup to the boil and cook over a medium heat until it becomes a deep amber coloured caramel. Swirl the pan as the caramel starts to colour to ensure that it cooks evenly, but avoid stirring. Remove the pan from the heat and carefully stir in the light muscovado sugar, butter, double cream and salt until combined. Return the pan to a low heat to melt any hardened caramel, then bring to the boil and simmer for 30 seconds. Pour into a bowl and leave to cool to room temperature. Remove the pan from the heat and carefully stir in the light muscovado sugar, butter, double cream and salt until combined. Return the pan to a low heat to melt any hardened caramel, then bring to the boil and simmer for 30 seconds. Pour into a bowl and leave to cool to room temperature. Preheat the oven to 170C/150C Fan/Gas 3. Preheat the oven to 170C/150C Fan/Gas 3. Grease and line the base of a 20cm/8in springform tin with a disc of baking paper. Melt the butter and mix with the crushed biscuits in a mixing bowl. Press the buttery crumbs into the base of the tin in an even layer and bake on the middle shelf of the preheated oven for 5 minutes. Grease and line the base of a 20cm/8in springform tin with a disc of baking paper. Melt the butter and mix with the crushed biscuits in a mixing bowl. Press the buttery crumbs into the base of the tin in an even layer and bake on the middle shelf of the preheated oven for 5 minutes. Reserve 1 heaped tablespoon of the salted caramel, and pour the rest into a mixing bowl. Add the cream cheese to the bowl, mix until smooth, then add the eggs, soured cream, lemon juice, vanilla and cornflour. Beat again until smooth. Reserve 1 heaped tablespoon of the salted caramel, and pour the rest into a mixing bowl. Add the cream cheese to the bowl, mix until smooth, then add the eggs, soured cream, lemon juice, vanilla and cornflour. Beat again until smooth. Spoon the cheesecake mixture into the prepared tin and spread the top level. Place the tin on a baking tray and cook the cheesecake for 45–50 minutes until set, but with a slight wobble in the middle. Leave the cheesecake to cool to room temperature, then cover and chill for at least 4 hours, but preferably overnight. Spoon the cheesecake mixture into the prepared tin and spread the top level. Place the tin on a baking tray and cook the cheesecake for 45–50 minutes until set, but with a slight wobble in the middle. Leave the cheesecake to cool to room temperature, then cover and chill for at least 4 hours, but preferably overnight. Carefully remove the cheesecake from the tin and place on a serving plate. Warm the reserved caramel slightly to make it a little runnier and drizzle over the cheesecake to serve. Carefully remove the cheesecake from the tin and place on a serving plate. Warm the reserved caramel slightly to make it a little runnier and drizzle over the cheesecake to serve. | {
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"title": "Salted caramel cheesecake recipe",
"content": "An average of 4.4 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/caramel_cheesecake_70809_16x9.jpg This decadent salted caramel cheesecake is much easier than you might think! Bake and chill it overnight for an effortless dinner party showstopper. You will need a 20cm/8in springform cake tin for this recipe. 100g/3½oz caster sugar100g/3½oz light muscovado sugar40g/1½oz unsalted butter, plus extra for greasing125ml/4fl oz double creamgood pinch of flaky sea salt 100g/3½oz caster sugar 100g/3½oz light muscovado sugar 40g/1½oz unsalted butter, plus extra for greasing 125ml/4fl oz double cream good pinch of flaky sea salt 50g/1¾oz unsalted butter150g/5½oz digestives (or ginger snaps), crushed550g/1lb 4oz full-fat cream cheese4 medium free-range eggs, lightly beaten200g/7oz soured cream (or crème fraîche)1 tsp lemon juice1 tsp vanilla bean paste2 tsp cornflour 50g/1¾oz unsalted butter 150g/5½oz digestives (or ginger snaps), crushed 550g/1lb 4oz full-fat cream cheese 4 medium free-range eggs, lightly beaten 200g/7oz soured cream (or crème fraîche) 1 tsp lemon juice 1 tsp vanilla bean paste 2 tsp cornflour Method To make the caramel, put the caster sugar into a heavy-bottomed saucepan and add 2 tablespoons water. Set the pan over a low heat to gently dissolve the sugar without stirring. Bring the syrup to the boil and cook over a medium heat until it becomes a deep amber coloured caramel. Swirl the pan as the caramel starts to colour to ensure that it cooks evenly, but avoid stirring. Remove the pan from the heat and carefully stir in the light muscovado sugar, butter, double cream and salt until combined. Return the pan to a low heat to melt any hardened caramel, then bring to the boil and simmer for 30 seconds. Pour into a bowl and leave to cool to room temperature.Preheat the oven to 170C/150C Fan/Gas 3.Grease and line the base of a 20cm/8in springform tin with a disc of baking paper. Melt the butter and mix with the crushed biscuits in a mixing bowl. Press the buttery crumbs into the base of the tin in an even layer and bake on the middle shelf of the preheated oven for 5 minutes.Reserve 1 heaped tablespoon of the salted caramel, and pour the rest into a mixing bowl. Add the cream cheese to the bowl, mix until smooth, then add the eggs, soured cream, lemon juice, vanilla and cornflour. Beat again until smooth. Spoon the cheesecake mixture into the prepared tin and spread the top level. Place the tin on a baking tray and cook the cheesecake for 45–50 minutes until set, but with a slight wobble in the middle. Leave the cheesecake to cool to room temperature, then cover and chill for at least 4 hours, but preferably overnight.Carefully remove the cheesecake from the tin and place on a serving plate. Warm the reserved caramel slightly to make it a little runnier and drizzle over the cheesecake to serve. To make the caramel, put the caster sugar into a heavy-bottomed saucepan and add 2 tablespoons water. Set the pan over a low heat to gently dissolve the sugar without stirring. Bring the syrup to the boil and cook over a medium heat until it becomes a deep amber coloured caramel. Swirl the pan as the caramel starts to colour to ensure that it cooks evenly, but avoid stirring. To make the caramel, put the caster sugar into a heavy-bottomed saucepan and add 2 tablespoons water. Set the pan over a low heat to gently dissolve the sugar without stirring. Bring the syrup to the boil and cook over a medium heat until it becomes a deep amber coloured caramel. Swirl the pan as the caramel starts to colour to ensure that it cooks evenly, but avoid stirring. Remove the pan from the heat and carefully stir in the light muscovado sugar, butter, double cream and salt until combined. Return the pan to a low heat to melt any hardened caramel, then bring to the boil and simmer for 30 seconds. Pour into a bowl and leave to cool to room temperature. Remove the pan from the heat and carefully stir in the light muscovado sugar, butter, double cream and salt until combined. Return the pan to a low heat to melt any hardened caramel, then bring to the boil and simmer for 30 seconds. Pour into a bowl and leave to cool to room temperature. Preheat the oven to 170C/150C Fan/Gas 3. Preheat the oven to 170C/150C Fan/Gas 3. Grease and line the base of a 20cm/8in springform tin with a disc of baking paper. Melt the butter and mix with the crushed biscuits in a mixing bowl. Press the buttery crumbs into the base of the tin in an even layer and bake on the middle shelf of the preheated oven for 5 minutes. Grease and line the base of a 20cm/8in springform tin with a disc of baking paper. Melt the butter and mix with the crushed biscuits in a mixing bowl. Press the buttery crumbs into the base of the tin in an even layer and bake on the middle shelf of the preheated oven for 5 minutes. Reserve 1 heaped tablespoon of the salted caramel, and pour the rest into a mixing bowl. Add the cream cheese to the bowl, mix until smooth, then add the eggs, soured cream, lemon juice, vanilla and cornflour. Beat again until smooth. Reserve 1 heaped tablespoon of the salted caramel, and pour the rest into a mixing bowl. Add the cream cheese to the bowl, mix until smooth, then add the eggs, soured cream, lemon juice, vanilla and cornflour. Beat again until smooth. Spoon the cheesecake mixture into the prepared tin and spread the top level. Place the tin on a baking tray and cook the cheesecake for 45–50 minutes until set, but with a slight wobble in the middle. Leave the cheesecake to cool to room temperature, then cover and chill for at least 4 hours, but preferably overnight. Spoon the cheesecake mixture into the prepared tin and spread the top level. Place the tin on a baking tray and cook the cheesecake for 45–50 minutes until set, but with a slight wobble in the middle. Leave the cheesecake to cool to room temperature, then cover and chill for at least 4 hours, but preferably overnight. Carefully remove the cheesecake from the tin and place on a serving plate. Warm the reserved caramel slightly to make it a little runnier and drizzle over the cheesecake to serve. Carefully remove the cheesecake from the tin and place on a serving plate. Warm the reserved caramel slightly to make it a little runnier and drizzle over the cheesecake to serve."
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} | 68851e46ae7a8d1bc23d5d2bc1bbfd593ca1425e8d61cd7dcac4326f71131250 | Vanilla strawberries with ricotta and pistachios recipe
An average of 5.0 out of 5 stars from 1 rating Coated in vanilla caramel and served with creamy sweet ricotta, these strawberries are a dessert dream come true. 300ml/10fl oz apple juice 2 gelatine leaves 300ml/10fl oz apple juice 2 gelatine leaves 50g/1¾oz caster sugar½ vanilla pod, split lengthways and seeds removed200g/7oz ripe strawberries 15g/½oz unsalted butter 50g/1¾oz caster sugar ½ vanilla pod, split lengthways and seeds removed 200g/7oz ripe strawberries 15g/½oz unsalted butter 100g/3½oz ricotta 50g/1¾oz crème fraîche 1 tbsp icing sugar 100g/3½oz ricotta 50g/1¾oz crème fraîche 1 tbsp icing sugar 1 tbsp chopped unsalted pistachios50g/1¾oz white chocolate, to grate 1 tbsp chopped unsalted pistachios 50g/1¾oz white chocolate, to grate Method To make the apple juice jelly, heat the apple juice in a large saucepan until warmed through. Meanwhile, soak the gelatine leaves in cold water for a couple of minutes. Remove the apple juice from the hob and add the softened gelatine leaves to the warm apple juice. Stir to melt the gelatine and then pour into a lined shallow baking tray and set in the fridge for at least 2 hours.To make the roast strawberries, in a dry pan over medium heat, add the sugar and scraped vanilla pod and cook, over a medium heat, to a light caramel, don't stir.Add the strawberries and butter to the pan. Coat the strawberries well in the caramel, then remove from the heat.To make the ricotta cream, beat the ricotta, crème fraîche and icing sugar together until smooth.Remove the jelly from the baking tray and cut into small squares.To serve, spread a generous amount of the ricotta into a bowl, top with the strawberries and the caramel juices. Sprinkle over the chopped pistachios, dot with the squares of apple jelly and finish with a grating of white chocolate. To make the apple juice jelly, heat the apple juice in a large saucepan until warmed through. Meanwhile, soak the gelatine leaves in cold water for a couple of minutes. Remove the apple juice from the hob and add the softened gelatine leaves to the warm apple juice. Stir to melt the gelatine and then pour into a lined shallow baking tray and set in the fridge for at least 2 hours. To make the apple juice jelly, heat the apple juice in a large saucepan until warmed through. Meanwhile, soak the gelatine leaves in cold water for a couple of minutes. Remove the apple juice from the hob and add the softened gelatine leaves to the warm apple juice. Stir to melt the gelatine and then pour into a lined shallow baking tray and set in the fridge for at least 2 hours. To make the roast strawberries, in a dry pan over medium heat, add the sugar and scraped vanilla pod and cook, over a medium heat, to a light caramel, don't stir. To make the roast strawberries, in a dry pan over medium heat, add the sugar and scraped vanilla pod and cook, over a medium heat, to a light caramel, don't stir. Add the strawberries and butter to the pan. Coat the strawberries well in the caramel, then remove from the heat. Add the strawberries and butter to the pan. Coat the strawberries well in the caramel, then remove from the heat. To make the ricotta cream, beat the ricotta, crème fraîche and icing sugar together until smooth. To make the ricotta cream, beat the ricotta, crème fraîche and icing sugar together until smooth. Remove the jelly from the baking tray and cut into small squares. Remove the jelly from the baking tray and cut into small squares. To serve, spread a generous amount of the ricotta into a bowl, top with the strawberries and the caramel juices. Sprinkle over the chopped pistachios, dot with the squares of apple jelly and finish with a grating of white chocolate. To serve, spread a generous amount of the ricotta into a bowl, top with the strawberries and the caramel juices. Sprinkle over the chopped pistachios, dot with the squares of apple jelly and finish with a grating of white chocolate. | {
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"title": "Vanilla strawberries with ricotta and pistachios recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Coated in vanilla caramel and served with creamy sweet ricotta, these strawberries are a dessert dream come true. 300ml/10fl oz apple juice 2 gelatine leaves 300ml/10fl oz apple juice 2 gelatine leaves 50g/1¾oz caster sugar½ vanilla pod, split lengthways and seeds removed200g/7oz ripe strawberries 15g/½oz unsalted butter 50g/1¾oz caster sugar ½ vanilla pod, split lengthways and seeds removed 200g/7oz ripe strawberries 15g/½oz unsalted butter 100g/3½oz ricotta 50g/1¾oz crème fraîche 1 tbsp icing sugar 100g/3½oz ricotta 50g/1¾oz crème fraîche 1 tbsp icing sugar 1 tbsp chopped unsalted pistachios50g/1¾oz white chocolate, to grate 1 tbsp chopped unsalted pistachios 50g/1¾oz white chocolate, to grate Method To make the apple juice jelly, heat the apple juice in a large saucepan until warmed through. Meanwhile, soak the gelatine leaves in cold water for a couple of minutes. Remove the apple juice from the hob and add the softened gelatine leaves to the warm apple juice. Stir to melt the gelatine and then pour into a lined shallow baking tray and set in the fridge for at least 2 hours.To make the roast strawberries, in a dry pan over medium heat, add the sugar and scraped vanilla pod and cook, over a medium heat, to a light caramel, don't stir.Add the strawberries and butter to the pan. Coat the strawberries well in the caramel, then remove from the heat.To make the ricotta cream, beat the ricotta, crème fraîche and icing sugar together until smooth.Remove the jelly from the baking tray and cut into small squares.To serve, spread a generous amount of the ricotta into a bowl, top with the strawberries and the caramel juices. Sprinkle over the chopped pistachios, dot with the squares of apple jelly and finish with a grating of white chocolate. To make the apple juice jelly, heat the apple juice in a large saucepan until warmed through. Meanwhile, soak the gelatine leaves in cold water for a couple of minutes. Remove the apple juice from the hob and add the softened gelatine leaves to the warm apple juice. Stir to melt the gelatine and then pour into a lined shallow baking tray and set in the fridge for at least 2 hours. To make the apple juice jelly, heat the apple juice in a large saucepan until warmed through. Meanwhile, soak the gelatine leaves in cold water for a couple of minutes. Remove the apple juice from the hob and add the softened gelatine leaves to the warm apple juice. Stir to melt the gelatine and then pour into a lined shallow baking tray and set in the fridge for at least 2 hours. To make the roast strawberries, in a dry pan over medium heat, add the sugar and scraped vanilla pod and cook, over a medium heat, to a light caramel, don't stir. To make the roast strawberries, in a dry pan over medium heat, add the sugar and scraped vanilla pod and cook, over a medium heat, to a light caramel, don't stir. Add the strawberries and butter to the pan. Coat the strawberries well in the caramel, then remove from the heat. Add the strawberries and butter to the pan. Coat the strawberries well in the caramel, then remove from the heat. To make the ricotta cream, beat the ricotta, crème fraîche and icing sugar together until smooth. To make the ricotta cream, beat the ricotta, crème fraîche and icing sugar together until smooth. Remove the jelly from the baking tray and cut into small squares. Remove the jelly from the baking tray and cut into small squares. To serve, spread a generous amount of the ricotta into a bowl, top with the strawberries and the caramel juices. Sprinkle over the chopped pistachios, dot with the squares of apple jelly and finish with a grating of white chocolate. To serve, spread a generous amount of the ricotta into a bowl, top with the strawberries and the caramel juices. Sprinkle over the chopped pistachios, dot with the squares of apple jelly and finish with a grating of white chocolate."
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} | c1005301d68faddbd858a024f928f0376e3d8f20cfb21cc8813bed9baef35f2b | Almond tart with caramelised apples recipe
To make the sweet shortcrust pastry, put the cold butter, flour, sugar and a pinch of salt into the bowl of a food processor and blend to a fine crumb.Add the beaten egg along with 1 teaspoon of cold water and pulse until a dough forms.Place the dough on a lightly floured work surface and knead deftly into a drum shape. Cut the dough in half, then gently press down to form a disc. Wrap each disc in cling film and freeze one for another time (make sure you defrost before using and use within 3 months). Chill the one you are using for at least 30 minutes in the fridge. To make the frangipane, add the whole almonds to a food processor and blend to a fine crumb. In a separate bowl, beat the butter and sugar together. Pour the beaten eggs slowly into the butter and sugar and stir in until all is just mixed. Add the ground almonds, cover and chill in the fridge overnight. The next day, lightly flour a work surface and set aside a 20cm/8in wide and 3cm/1¼in deep tart tin with a removable bottom. On a lightly floured surface, roll out the pastry thinly, wide enough to line the tin with an overhang. Place the lined tin in the fridge for 30 minutes to chill.Meanwhile, preheat the oven to 180C/200C Fan/Gas 4 and place a baking tray beneath the rack on which the tart will be cooked to catch any dripping butter.Remove the lined tart tin from the fridge and spoon the frangipane in clumps (do not smooth out!) over the pastry. Place on the rack above the baking tray, then turn the oven down to 150C/170C Fan/Gas 2 and bake for 1 hour. You can bake for up to 20 minutes longer at 120C/100C Fan/Gas ½ if uncertain whether the base of the tart is cooked fully. Allow to cool. To make the caramelised apples, cut the apples in half, then slice each half into 3 or 4 pieces and toss in the lemon juice.In a wide, heavy bottomed frying pan, dissolve the sugar over a moderate heat until it becomes a golden liquid, roughly 5–7 minutes, tilting the pan when necessary. Turn the heat up and when the caramel is frothing, carefully add the sliced apples with the lemon juice. Stand well back as this will fizz and splatter. (CAUTION: boiling sugar is extremely hot. Handle very carefully. You may wish to use a deep pan to avoid bubbling over.)Add the vanilla, if using, to the pan and stir gently. Leave undisturbed for 2–3 minutes while the apple slices absorb the caramel, taking on a bronzed hue, agitating and tilting the pan gently while continuing to cook until the apple pieces are tender.Remove from the heat and tip the apple pieces onto a plate or dish and set aside, keeping them warm until serving. Allow to go cold. To serve, remove the tart from its case and place on a plate or dish. Top with the whipped cream and heap with caramelised apples on top of the cream. Dot the clotted cream over the top of the apples and sprinkle with slithered almonds and dust lightly with icing sugar. Serve with your option of custard and/or ice cream. To make the sweet shortcrust pastry, put the cold butter, flour, sugar and a pinch of salt into the bowl of a food processor and blend to a fine crumb. To make the sweet shortcrust pastry, put the cold butter, flour, sugar and a pinch of salt into the bowl of a food processor and blend to a fine crumb. Add the beaten egg along with 1 teaspoon of cold water and pulse until a dough forms. Add the beaten egg along with 1 teaspoon of cold water and pulse until a dough forms. Place the dough on a lightly floured work surface and knead deftly into a drum shape. Cut the dough in half, then gently press down to form a disc. Wrap each disc in cling film and freeze one for another time (make sure you defrost before using and use within 3 months). Chill the one you are using for at least 30 minutes in the fridge. Place the dough on a lightly floured work surface and knead deftly into a drum shape. Cut the dough in half, then gently press down to form a disc. Wrap each disc in cling film and freeze one for another time (make sure you defrost before using and use within 3 months). Chill the one you are using for at least 30 minutes in the fridge. To make the frangipane, add the whole almonds to a food processor and blend to a fine crumb. In a separate bowl, beat the butter and sugar together. Pour the beaten eggs slowly into the butter and sugar and stir in until all is just mixed. Add the ground almonds, cover and chill in the fridge overnight. To make the frangipane, add the whole almonds to a food processor and blend to a fine crumb. In a separate bowl, beat the butter and sugar together. Pour the beaten eggs slowly into the butter and sugar and stir in until all is just mixed. Add the ground almonds, cover and chill in the fridge overnight. The next day, lightly flour a work surface and set aside a 20cm/8in wide and 3cm/1¼in deep tart tin with a removable bottom. On a lightly floured surface, roll out the pastry thinly, wide enough to line the tin with an overhang. Place the lined tin in the fridge for 30 minutes to chill. The next day, lightly flour a work surface and set aside a 20cm/8in wide and 3cm/1¼in deep tart tin with a removable bottom. On a lightly floured surface, roll out the pastry thinly, wide enough to line the tin with an overhang. Place the lined tin in the fridge for 30 minutes to chill. Meanwhile, preheat the oven to 180C/200C Fan/Gas 4 and place a baking tray beneath the rack on which the tart will be cooked to catch any dripping butter. Meanwhile, preheat the oven to 180C/200C Fan/Gas 4 and place a baking tray beneath the rack on which the tart will be cooked to catch any dripping butter. Remove the lined tart tin from the fridge and spoon the frangipane in clumps (do not smooth out!) over the pastry. Place on the rack above the baking tray, then turn the oven down to 150C/170C Fan/Gas 2 and bake for 1 hour. You can bake for up to 20 minutes longer at 120C/100C Fan/Gas ½ if uncertain whether the base of the tart is cooked fully. Allow to cool. Remove the lined tart tin from the fridge and spoon the frangipane in clumps (do not smooth out!) over the pastry. Place on the rack above the baking tray, then turn the oven down to 150C/170C Fan/Gas 2 and bake for 1 hour. You can bake for up to 20 minutes longer at 120C/100C Fan/Gas ½ if uncertain whether the base of the tart is cooked fully. Allow to cool. To make the caramelised apples, cut the apples in half, then slice each half into 3 or 4 pieces and toss in the lemon juice. To make the caramelised apples, cut the apples in half, then slice each half into 3 or 4 pieces and toss in the lemon juice. In a wide, heavy bottomed frying pan, dissolve the sugar over a moderate heat until it becomes a golden liquid, roughly 5–7 minutes, tilting the pan when necessary. Turn the heat up and when the caramel is frothing, carefully add the sliced apples with the lemon juice. Stand well back as this will fizz and splatter. (CAUTION: boiling sugar is extremely hot. Handle very carefully. You may wish to use a deep pan to avoid bubbling over.) In a wide, heavy bottomed frying pan, dissolve the sugar over a moderate heat until it becomes a golden liquid, roughly 5–7 minutes, tilting the pan when necessary. Turn the heat up and when the caramel is frothing, carefully add the sliced apples with the lemon juice. Stand well back as this will fizz and splatter. (CAUTION: boiling sugar is extremely hot. Handle very carefully. You may wish to use a deep pan to avoid bubbling over.) Add the vanilla, if using, to the pan and stir gently. Leave undisturbed for 2–3 minutes while the apple slices absorb the caramel, taking on a bronzed hue, agitating and tilting the pan gently while continuing to cook until the apple pieces are tender. Add the vanilla, if using, to the pan and stir gently. Leave undisturbed for 2–3 minutes while the apple slices absorb the caramel, taking on a bronzed hue, agitating and tilting the pan gently while continuing to cook until the apple pieces are tender. Remove from the heat and tip the apple pieces onto a plate or dish and set aside, keeping them warm until serving. Allow to go cold. Remove from the heat and tip the apple pieces onto a plate or dish and set aside, keeping them warm until serving. Allow to go cold. To serve, remove the tart from its case and place on a plate or dish. Top with the whipped cream and heap with caramelised apples on top of the cream. Dot the clotted cream over the top of the apples and sprinkle with slithered almonds and dust lightly with icing sugar. Serve with your option of custard and/or ice cream. To serve, remove the tart from its case and place on a plate or dish. Top with the whipped cream and heap with caramelised apples on top of the cream. Dot the clotted cream over the top of the apples and sprinkle with slithered almonds and dust lightly with icing sugar. Serve with your option of custard and/or ice cream. | {
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"title": "Almond tart with caramelised apples recipe",
"content": "To make the sweet shortcrust pastry, put the cold butter, flour, sugar and a pinch of salt into the bowl of a food processor and blend to a fine crumb.Add the beaten egg along with 1 teaspoon of cold water and pulse until a dough forms.Place the dough on a lightly floured work surface and knead deftly into a drum shape. Cut the dough in half, then gently press down to form a disc. Wrap each disc in cling film and freeze one for another time (make sure you defrost before using and use within 3 months). Chill the one you are using for at least 30 minutes in the fridge. To make the frangipane, add the whole almonds to a food processor and blend to a fine crumb. In a separate bowl, beat the butter and sugar together. Pour the beaten eggs slowly into the butter and sugar and stir in until all is just mixed. Add the ground almonds, cover and chill in the fridge overnight. The next day, lightly flour a work surface and set aside a 20cm/8in wide and 3cm/1¼in deep tart tin with a removable bottom. On a lightly floured surface, roll out the pastry thinly, wide enough to line the tin with an overhang. Place the lined tin in the fridge for 30 minutes to chill.Meanwhile, preheat the oven to 180C/200C Fan/Gas 4 and place a baking tray beneath the rack on which the tart will be cooked to catch any dripping butter.Remove the lined tart tin from the fridge and spoon the frangipane in clumps (do not smooth out!) over the pastry. Place on the rack above the baking tray, then turn the oven down to 150C/170C Fan/Gas 2 and bake for 1 hour. You can bake for up to 20 minutes longer at 120C/100C Fan/Gas ½ if uncertain whether the base of the tart is cooked fully. Allow to cool. To make the caramelised apples, cut the apples in half, then slice each half into 3 or 4 pieces and toss in the lemon juice.In a wide, heavy bottomed frying pan, dissolve the sugar over a moderate heat until it becomes a golden liquid, roughly 5–7 minutes, tilting the pan when necessary. Turn the heat up and when the caramel is frothing, carefully add the sliced apples with the lemon juice. Stand well back as this will fizz and splatter. (CAUTION: boiling sugar is extremely hot. Handle very carefully. You may wish to use a deep pan to avoid bubbling over.)Add the vanilla, if using, to the pan and stir gently. Leave undisturbed for 2–3 minutes while the apple slices absorb the caramel, taking on a bronzed hue, agitating and tilting the pan gently while continuing to cook until the apple pieces are tender.Remove from the heat and tip the apple pieces onto a plate or dish and set aside, keeping them warm until serving. Allow to go cold. To serve, remove the tart from its case and place on a plate or dish. Top with the whipped cream and heap with caramelised apples on top of the cream. Dot the clotted cream over the top of the apples and sprinkle with slithered almonds and dust lightly with icing sugar. Serve with your option of custard and/or ice cream. To make the sweet shortcrust pastry, put the cold butter, flour, sugar and a pinch of salt into the bowl of a food processor and blend to a fine crumb. To make the sweet shortcrust pastry, put the cold butter, flour, sugar and a pinch of salt into the bowl of a food processor and blend to a fine crumb. Add the beaten egg along with 1 teaspoon of cold water and pulse until a dough forms. Add the beaten egg along with 1 teaspoon of cold water and pulse until a dough forms. Place the dough on a lightly floured work surface and knead deftly into a drum shape. Cut the dough in half, then gently press down to form a disc. Wrap each disc in cling film and freeze one for another time (make sure you defrost before using and use within 3 months). Chill the one you are using for at least 30 minutes in the fridge. Place the dough on a lightly floured work surface and knead deftly into a drum shape. Cut the dough in half, then gently press down to form a disc. Wrap each disc in cling film and freeze one for another time (make sure you defrost before using and use within 3 months). Chill the one you are using for at least 30 minutes in the fridge. To make the frangipane, add the whole almonds to a food processor and blend to a fine crumb. In a separate bowl, beat the butter and sugar together. Pour the beaten eggs slowly into the butter and sugar and stir in until all is just mixed. Add the ground almonds, cover and chill in the fridge overnight. To make the frangipane, add the whole almonds to a food processor and blend to a fine crumb. In a separate bowl, beat the butter and sugar together. Pour the beaten eggs slowly into the butter and sugar and stir in until all is just mixed. Add the ground almonds, cover and chill in the fridge overnight. The next day, lightly flour a work surface and set aside a 20cm/8in wide and 3cm/1¼in deep tart tin with a removable bottom. On a lightly floured surface, roll out the pastry thinly, wide enough to line the tin with an overhang. Place the lined tin in the fridge for 30 minutes to chill. The next day, lightly flour a work surface and set aside a 20cm/8in wide and 3cm/1¼in deep tart tin with a removable bottom. On a lightly floured surface, roll out the pastry thinly, wide enough to line the tin with an overhang. Place the lined tin in the fridge for 30 minutes to chill. Meanwhile, preheat the oven to 180C/200C Fan/Gas 4 and place a baking tray beneath the rack on which the tart will be cooked to catch any dripping butter. Meanwhile, preheat the oven to 180C/200C Fan/Gas 4 and place a baking tray beneath the rack on which the tart will be cooked to catch any dripping butter. Remove the lined tart tin from the fridge and spoon the frangipane in clumps (do not smooth out!) over the pastry. Place on the rack above the baking tray, then turn the oven down to 150C/170C Fan/Gas 2 and bake for 1 hour. You can bake for up to 20 minutes longer at 120C/100C Fan/Gas ½ if uncertain whether the base of the tart is cooked fully. Allow to cool. Remove the lined tart tin from the fridge and spoon the frangipane in clumps (do not smooth out!) over the pastry. Place on the rack above the baking tray, then turn the oven down to 150C/170C Fan/Gas 2 and bake for 1 hour. You can bake for up to 20 minutes longer at 120C/100C Fan/Gas ½ if uncertain whether the base of the tart is cooked fully. Allow to cool. To make the caramelised apples, cut the apples in half, then slice each half into 3 or 4 pieces and toss in the lemon juice. To make the caramelised apples, cut the apples in half, then slice each half into 3 or 4 pieces and toss in the lemon juice. In a wide, heavy bottomed frying pan, dissolve the sugar over a moderate heat until it becomes a golden liquid, roughly 5–7 minutes, tilting the pan when necessary. Turn the heat up and when the caramel is frothing, carefully add the sliced apples with the lemon juice. Stand well back as this will fizz and splatter. (CAUTION: boiling sugar is extremely hot. Handle very carefully. You may wish to use a deep pan to avoid bubbling over.) In a wide, heavy bottomed frying pan, dissolve the sugar over a moderate heat until it becomes a golden liquid, roughly 5–7 minutes, tilting the pan when necessary. Turn the heat up and when the caramel is frothing, carefully add the sliced apples with the lemon juice. Stand well back as this will fizz and splatter. (CAUTION: boiling sugar is extremely hot. Handle very carefully. You may wish to use a deep pan to avoid bubbling over.) Add the vanilla, if using, to the pan and stir gently. Leave undisturbed for 2–3 minutes while the apple slices absorb the caramel, taking on a bronzed hue, agitating and tilting the pan gently while continuing to cook until the apple pieces are tender. Add the vanilla, if using, to the pan and stir gently. Leave undisturbed for 2–3 minutes while the apple slices absorb the caramel, taking on a bronzed hue, agitating and tilting the pan gently while continuing to cook until the apple pieces are tender. Remove from the heat and tip the apple pieces onto a plate or dish and set aside, keeping them warm until serving. Allow to go cold. Remove from the heat and tip the apple pieces onto a plate or dish and set aside, keeping them warm until serving. Allow to go cold. To serve, remove the tart from its case and place on a plate or dish. Top with the whipped cream and heap with caramelised apples on top of the cream. Dot the clotted cream over the top of the apples and sprinkle with slithered almonds and dust lightly with icing sugar. Serve with your option of custard and/or ice cream. To serve, remove the tart from its case and place on a plate or dish. Top with the whipped cream and heap with caramelised apples on top of the cream. Dot the clotted cream over the top of the apples and sprinkle with slithered almonds and dust lightly with icing sugar. Serve with your option of custard and/or ice cream."
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} | 6a55568ad545c191a377fd5f38019ed6c775b8cc4db90fbeeb325dad7f95cb59 | Caramelised apple cheesecake recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/caramelised_apple_94179_16x9.jpg A caramelised apple cheesecake served with a boozy sauce inspired by the Hairy Bikers travels in Scotland. 175g/6oz digestive biscuits50g/1¾oz dried apples, finely chopped50g/1¾oz pecan nuts, finely chopped½ tsp cinnamon100g/3½oz unsalted butter 175g/6oz digestive biscuits 50g/1¾oz dried apples, finely chopped 50g/1¾oz pecan nuts, finely chopped ½ tsp cinnamon 100g/3½oz unsalted butter 200g/7oz ricotta, at room temperature300g/10½oz cream cheese, at room temperature½ tsp cinnamon50g/1¾oz icing sugarpinch salt50g/1¾oz soured cream½ tsp vanilla extract 200g/7oz ricotta, at room temperature 300g/10½oz cream cheese, at room temperature ½ tsp cinnamon 50g/1¾oz icing sugar pinch salt 50g/1¾oz soured cream ½ tsp vanilla extract 3 small apples, peeled, cored and cut into wedges½ lemon, juice only1 tsp ground cinnamon½ tsp ground allspice¼ tsp cloves200g/7oz caster sugar 50g/1¾oz butter25ml/1fl oz calvados, brandy or whisky100ml/3½fl oz double cream 3 small apples, peeled, cored and cut into wedges ½ lemon, juice only 1 tsp ground cinnamon ½ tsp ground allspice ¼ tsp cloves 200g/7oz caster sugar 50g/1¾oz butter 25ml/1fl oz calvados, brandy or whisky 100ml/3½fl oz double cream Method To make the base, put the biscuits in a food processor and blend to a fine crumb. Add the apples and pecans and process again until they are broken into small pieces and well combined with the biscuits. Stir in the cinnamon. Melt the butter in a saucepan. Add the biscuit mixture to the melted butter and mix thoroughly. Line a deep 20cm/8in round cake tin (a loose bottomed springform tin is best) with baking paper. Press the biscuit base into the base of the tin and chill in the fridge for at least 30 minutes.To make the cheesecake filling, put the ricotta and cream cheese in a bowl and beat well using a whisk until combined and thickened. Beat in the cinnamon and sugar, along with a pinch of salt. Finally add the soured cream and vanilla extract and beat briefly to combine. Spoon the filling into the cake tin and smooth the top using a palette knife. Transfer to the fridge and leave to chill.To make the topping, put the apples in a bowl and toss in the lemon juice, followed by the spices. Set aside. Put the sugar in a wide based pan. Add 50ml/2fl oz water so it has a consistency of wet sand, then leave on a medium high-heat until it caramelises. Don’t be tempted to stir it with a spoon – just move the pan around to swirl the caramel around and avoid a particular patch from burning if you find it is cooking unevenly.Drain the apples and add to the pan in a single layer. (CAUTION: Caramel is extremely hot. Use tongs and keep your fingers well clear of the caramel.) Leave to cook on a low-medium heat for a few minutes on each side. You will find the sauce continues to darken and reduce around them. When they are knife tender (you don’t want them to collapse), remove from the pan and arrange on a lined baking tray.Add the butter to the caramelised sugar. It will bubble furiously when it is added – just wait for it to subside and then whisk it into the sugar. Add a generous pinch of salt. Add the brandy or calvados to the caramel and let it bubble for a minute or two. Add the cream. There is a chance the sauce might seize at this point, but keep stirring or whisking – it will soon turn into a smooth sauce. Remove from the heat and leave to cool.Carefully remove the cheesecake from its tin (the topping has quite a soft set so it helps to run a knife around the edge first). Arrange the apples on top in a spiral. Serve in slices drizzled with the caramel sauce. To make the base, put the biscuits in a food processor and blend to a fine crumb. Add the apples and pecans and process again until they are broken into small pieces and well combined with the biscuits. Stir in the cinnamon. To make the base, put the biscuits in a food processor and blend to a fine crumb. Add the apples and pecans and process again until they are broken into small pieces and well combined with the biscuits. Stir in the cinnamon. Melt the butter in a saucepan. Add the biscuit mixture to the melted butter and mix thoroughly. Melt the butter in a saucepan. Add the biscuit mixture to the melted butter and mix thoroughly. Line a deep 20cm/8in round cake tin (a loose bottomed springform tin is best) with baking paper. Press the biscuit base into the base of the tin and chill in the fridge for at least 30 minutes. Line a deep 20cm/8in round cake tin (a loose bottomed springform tin is best) with baking paper. Press the biscuit base into the base of the tin and chill in the fridge for at least 30 minutes. To make the cheesecake filling, put the ricotta and cream cheese in a bowl and beat well using a whisk until combined and thickened. To make the cheesecake filling, put the ricotta and cream cheese in a bowl and beat well using a whisk until combined and thickened. Beat in the cinnamon and sugar, along with a pinch of salt. Finally add the soured cream and vanilla extract and beat briefly to combine. Beat in the cinnamon and sugar, along with a pinch of salt. Finally add the soured cream and vanilla extract and beat briefly to combine. Spoon the filling into the cake tin and smooth the top using a palette knife. Transfer to the fridge and leave to chill. Spoon the filling into the cake tin and smooth the top using a palette knife. Transfer to the fridge and leave to chill. To make the topping, put the apples in a bowl and toss in the lemon juice, followed by the spices. Set aside. To make the topping, put the apples in a bowl and toss in the lemon juice, followed by the spices. Set aside. Put the sugar in a wide based pan. Add 50ml/2fl oz water so it has a consistency of wet sand, then leave on a medium high-heat until it caramelises. Don’t be tempted to stir it with a spoon – just move the pan around to swirl the caramel around and avoid a particular patch from burning if you find it is cooking unevenly. Put the sugar in a wide based pan. Add 50ml/2fl oz water so it has a consistency of wet sand, then leave on a medium high-heat until it caramelises. Don’t be tempted to stir it with a spoon – just move the pan around to swirl the caramel around and avoid a particular patch from burning if you find it is cooking unevenly. Drain the apples and add to the pan in a single layer. (CAUTION: Caramel is extremely hot. Use tongs and keep your fingers well clear of the caramel.) Leave to cook on a low-medium heat for a few minutes on each side. You will find the sauce continues to darken and reduce around them. When they are knife tender (you don’t want them to collapse), remove from the pan and arrange on a lined baking tray. Drain the apples and add to the pan in a single layer. (CAUTION: Caramel is extremely hot. Use tongs and keep your fingers well clear of the caramel.) Leave to cook on a low-medium heat for a few minutes on each side. You will find the sauce continues to darken and reduce around them. When they are knife tender (you don’t want them to collapse), remove from the pan and arrange on a lined baking tray. Add the butter to the caramelised sugar. It will bubble furiously when it is added – just wait for it to subside and then whisk it into the sugar. Add a generous pinch of salt. Add the butter to the caramelised sugar. It will bubble furiously when it is added – just wait for it to subside and then whisk it into the sugar. Add a generous pinch of salt. Add the brandy or calvados to the caramel and let it bubble for a minute or two. Add the cream. There is a chance the sauce might seize at this point, but keep stirring or whisking – it will soon turn into a smooth sauce. Remove from the heat and leave to cool. Add the brandy or calvados to the caramel and let it bubble for a minute or two. Add the cream. There is a chance the sauce might seize at this point, but keep stirring or whisking – it will soon turn into a smooth sauce. Remove from the heat and leave to cool. Carefully remove the cheesecake from its tin (the topping has quite a soft set so it helps to run a knife around the edge first). Arrange the apples on top in a spiral. Serve in slices drizzled with the caramel sauce. Carefully remove the cheesecake from its tin (the topping has quite a soft set so it helps to run a knife around the edge first). Arrange the apples on top in a spiral. Serve in slices drizzled with the caramel sauce. | {
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"title": "Caramelised apple cheesecake recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/caramelised_apple_94179_16x9.jpg A caramelised apple cheesecake served with a boozy sauce inspired by the Hairy Bikers travels in Scotland. 175g/6oz digestive biscuits50g/1¾oz dried apples, finely chopped50g/1¾oz pecan nuts, finely chopped½ tsp cinnamon100g/3½oz unsalted butter 175g/6oz digestive biscuits 50g/1¾oz dried apples, finely chopped 50g/1¾oz pecan nuts, finely chopped ½ tsp cinnamon 100g/3½oz unsalted butter 200g/7oz ricotta, at room temperature300g/10½oz cream cheese, at room temperature½ tsp cinnamon50g/1¾oz icing sugarpinch salt50g/1¾oz soured cream½ tsp vanilla extract 200g/7oz ricotta, at room temperature 300g/10½oz cream cheese, at room temperature ½ tsp cinnamon 50g/1¾oz icing sugar pinch salt 50g/1¾oz soured cream ½ tsp vanilla extract 3 small apples, peeled, cored and cut into wedges½ lemon, juice only1 tsp ground cinnamon½ tsp ground allspice¼ tsp cloves200g/7oz caster sugar 50g/1¾oz butter25ml/1fl oz calvados, brandy or whisky100ml/3½fl oz double cream 3 small apples, peeled, cored and cut into wedges ½ lemon, juice only 1 tsp ground cinnamon ½ tsp ground allspice ¼ tsp cloves 200g/7oz caster sugar 50g/1¾oz butter 25ml/1fl oz calvados, brandy or whisky 100ml/3½fl oz double cream Method To make the base, put the biscuits in a food processor and blend to a fine crumb. Add the apples and pecans and process again until they are broken into small pieces and well combined with the biscuits. Stir in the cinnamon. Melt the butter in a saucepan. Add the biscuit mixture to the melted butter and mix thoroughly. Line a deep 20cm/8in round cake tin (a loose bottomed springform tin is best) with baking paper. Press the biscuit base into the base of the tin and chill in the fridge for at least 30 minutes.To make the cheesecake filling, put the ricotta and cream cheese in a bowl and beat well using a whisk until combined and thickened. Beat in the cinnamon and sugar, along with a pinch of salt. Finally add the soured cream and vanilla extract and beat briefly to combine. Spoon the filling into the cake tin and smooth the top using a palette knife. Transfer to the fridge and leave to chill.To make the topping, put the apples in a bowl and toss in the lemon juice, followed by the spices. Set aside. Put the sugar in a wide based pan. Add 50ml/2fl oz water so it has a consistency of wet sand, then leave on a medium high-heat until it caramelises. Don’t be tempted to stir it with a spoon – just move the pan around to swirl the caramel around and avoid a particular patch from burning if you find it is cooking unevenly.Drain the apples and add to the pan in a single layer. (CAUTION: Caramel is extremely hot. Use tongs and keep your fingers well clear of the caramel.) Leave to cook on a low-medium heat for a few minutes on each side. You will find the sauce continues to darken and reduce around them. When they are knife tender (you don’t want them to collapse), remove from the pan and arrange on a lined baking tray.Add the butter to the caramelised sugar. It will bubble furiously when it is added – just wait for it to subside and then whisk it into the sugar. Add a generous pinch of salt. Add the brandy or calvados to the caramel and let it bubble for a minute or two. Add the cream. There is a chance the sauce might seize at this point, but keep stirring or whisking – it will soon turn into a smooth sauce. Remove from the heat and leave to cool.Carefully remove the cheesecake from its tin (the topping has quite a soft set so it helps to run a knife around the edge first). Arrange the apples on top in a spiral. Serve in slices drizzled with the caramel sauce. To make the base, put the biscuits in a food processor and blend to a fine crumb. Add the apples and pecans and process again until they are broken into small pieces and well combined with the biscuits. Stir in the cinnamon. To make the base, put the biscuits in a food processor and blend to a fine crumb. Add the apples and pecans and process again until they are broken into small pieces and well combined with the biscuits. Stir in the cinnamon. Melt the butter in a saucepan. Add the biscuit mixture to the melted butter and mix thoroughly. Melt the butter in a saucepan. Add the biscuit mixture to the melted butter and mix thoroughly. Line a deep 20cm/8in round cake tin (a loose bottomed springform tin is best) with baking paper. Press the biscuit base into the base of the tin and chill in the fridge for at least 30 minutes. Line a deep 20cm/8in round cake tin (a loose bottomed springform tin is best) with baking paper. Press the biscuit base into the base of the tin and chill in the fridge for at least 30 minutes. To make the cheesecake filling, put the ricotta and cream cheese in a bowl and beat well using a whisk until combined and thickened. To make the cheesecake filling, put the ricotta and cream cheese in a bowl and beat well using a whisk until combined and thickened. Beat in the cinnamon and sugar, along with a pinch of salt. Finally add the soured cream and vanilla extract and beat briefly to combine. Beat in the cinnamon and sugar, along with a pinch of salt. Finally add the soured cream and vanilla extract and beat briefly to combine. Spoon the filling into the cake tin and smooth the top using a palette knife. Transfer to the fridge and leave to chill. Spoon the filling into the cake tin and smooth the top using a palette knife. Transfer to the fridge and leave to chill. To make the topping, put the apples in a bowl and toss in the lemon juice, followed by the spices. Set aside. To make the topping, put the apples in a bowl and toss in the lemon juice, followed by the spices. Set aside. Put the sugar in a wide based pan. Add 50ml/2fl oz water so it has a consistency of wet sand, then leave on a medium high-heat until it caramelises. Don’t be tempted to stir it with a spoon – just move the pan around to swirl the caramel around and avoid a particular patch from burning if you find it is cooking unevenly. Put the sugar in a wide based pan. Add 50ml/2fl oz water so it has a consistency of wet sand, then leave on a medium high-heat until it caramelises. Don’t be tempted to stir it with a spoon – just move the pan around to swirl the caramel around and avoid a particular patch from burning if you find it is cooking unevenly. Drain the apples and add to the pan in a single layer. (CAUTION: Caramel is extremely hot. Use tongs and keep your fingers well clear of the caramel.) Leave to cook on a low-medium heat for a few minutes on each side. You will find the sauce continues to darken and reduce around them. When they are knife tender (you don’t want them to collapse), remove from the pan and arrange on a lined baking tray. Drain the apples and add to the pan in a single layer. (CAUTION: Caramel is extremely hot. Use tongs and keep your fingers well clear of the caramel.) Leave to cook on a low-medium heat for a few minutes on each side. You will find the sauce continues to darken and reduce around them. When they are knife tender (you don’t want them to collapse), remove from the pan and arrange on a lined baking tray. Add the butter to the caramelised sugar. It will bubble furiously when it is added – just wait for it to subside and then whisk it into the sugar. Add a generous pinch of salt. Add the butter to the caramelised sugar. It will bubble furiously when it is added – just wait for it to subside and then whisk it into the sugar. Add a generous pinch of salt. Add the brandy or calvados to the caramel and let it bubble for a minute or two. Add the cream. There is a chance the sauce might seize at this point, but keep stirring or whisking – it will soon turn into a smooth sauce. Remove from the heat and leave to cool. Add the brandy or calvados to the caramel and let it bubble for a minute or two. Add the cream. There is a chance the sauce might seize at this point, but keep stirring or whisking – it will soon turn into a smooth sauce. Remove from the heat and leave to cool. Carefully remove the cheesecake from its tin (the topping has quite a soft set so it helps to run a knife around the edge first). Arrange the apples on top in a spiral. Serve in slices drizzled with the caramel sauce. Carefully remove the cheesecake from its tin (the topping has quite a soft set so it helps to run a knife around the edge first). Arrange the apples on top in a spiral. Serve in slices drizzled with the caramel sauce."
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} | f9dd67d05c5c45d375f793b7bc066da93dd6065af1b568959a70f623bb5bdce0 | Miso caramel and chocolate tart recipe
An average of 4.8 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/miso_caramel_tart_27446_16x9.jpg Sweet, sticky, salty and subtly umami, miso caramel makes a wonderful filling for a bran-based tart, topped with dark chocolate ganache. The hazelnuts in the base can be left out, simply replace with extra bran flakes. You will need a 20cm/8in tart tin. 100g/3½oz dark chocolate40g/1½oz unsalted butter30g/1oz roasted hazelnuts, lightly crushed90g/3¼oz bran flakes, lightly crushedpinch sea salt 100g/3½oz dark chocolate 40g/1½oz unsalted butter 30g/1oz roasted hazelnuts, lightly crushed 90g/3¼oz bran flakes, lightly crushed pinch sea salt 35g/1¼oz caster sugar7g/⅓oz unsalted butter65ml/2¼fl oz double cream1 tbsp white miso 35g/1¼oz caster sugar 7g/⅓oz unsalted butter 65ml/2¼fl oz double cream 1 tbsp white miso 200ml/7fl oz double cream60g/2¼oz milk chocolate90g/3¼oz dark chocolate 200ml/7fl oz double cream 60g/2¼oz milk chocolate 90g/3¼oz dark chocolate Method To make the tart case, melt the chocolate and butter together over a bain-marie (a heatproof bowl placed over a pan of simmering water), or in short bursts in the microwave. In a large bowl, mix together the hazelnuts, bran flakes and salt. Pour in the melted chocolate mixture and stir well.Press into a 20cm/8in tart tin, into the bottom, over the base and up the sides. It doesn’t matter if it doesn’t reach the very top of the tin, you want just enough to give you a good edge, roughly 2.5cm/1in deep. Place in the fridge to chill. To make the miso caramel, make a direct caramel. This is done by placing the saucepan over a medium heat, sprinkling in the sugar and letting it melt to a dark caramel. Do not stir the caramel with a wooden spoon as it melts, simply swirl around in the pan. Add the butter and whisk well to combine, then pour in the cream and let it bubble for a minute.Remove from the heat and whisk in the miso. Set aside for a few minutes.When the caramel has cooled slightly, pour it into a heatproof dish and allow to cool. It needs to be at pouring consistency, but not hot. To make the dark chocolate ganache, in the same pan that you’ve just poured the caramel from, add the cream and heat until steaming. Place both the chocolates into a large heatproof bowl and pour the hot cream over the chocolate. Let it sit before stirring with a whisk from the middle outwards until smooth. Pour into the cooled tart shell and let it sit for 2 minutes. To assemble, drizzle the miso caramel thickly all over the ganache. Use a butter knife to drag the caramel through the ganache to form swirls, then place in the fridge to set. This will keep in the fridge for 2–3 days, but is best eaten as soon as the ganache has set. To make the tart case, melt the chocolate and butter together over a bain-marie (a heatproof bowl placed over a pan of simmering water), or in short bursts in the microwave. To make the tart case, melt the chocolate and butter together over a bain-marie (a heatproof bowl placed over a pan of simmering water), or in short bursts in the microwave. In a large bowl, mix together the hazelnuts, bran flakes and salt. Pour in the melted chocolate mixture and stir well. In a large bowl, mix together the hazelnuts, bran flakes and salt. Pour in the melted chocolate mixture and stir well. Press into a 20cm/8in tart tin, into the bottom, over the base and up the sides. It doesn’t matter if it doesn’t reach the very top of the tin, you want just enough to give you a good edge, roughly 2.5cm/1in deep. Place in the fridge to chill. Press into a 20cm/8in tart tin, into the bottom, over the base and up the sides. It doesn’t matter if it doesn’t reach the very top of the tin, you want just enough to give you a good edge, roughly 2.5cm/1in deep. Place in the fridge to chill. To make the miso caramel, make a direct caramel. This is done by placing the saucepan over a medium heat, sprinkling in the sugar and letting it melt to a dark caramel. Do not stir the caramel with a wooden spoon as it melts, simply swirl around in the pan. Add the butter and whisk well to combine, then pour in the cream and let it bubble for a minute. To make the miso caramel, make a direct caramel. This is done by placing the saucepan over a medium heat, sprinkling in the sugar and letting it melt to a dark caramel. Do not stir the caramel with a wooden spoon as it melts, simply swirl around in the pan. Add the butter and whisk well to combine, then pour in the cream and let it bubble for a minute. Remove from the heat and whisk in the miso. Set aside for a few minutes. Remove from the heat and whisk in the miso. Set aside for a few minutes. When the caramel has cooled slightly, pour it into a heatproof dish and allow to cool. It needs to be at pouring consistency, but not hot. When the caramel has cooled slightly, pour it into a heatproof dish and allow to cool. It needs to be at pouring consistency, but not hot. To make the dark chocolate ganache, in the same pan that you’ve just poured the caramel from, add the cream and heat until steaming. To make the dark chocolate ganache, in the same pan that you’ve just poured the caramel from, add the cream and heat until steaming. Place both the chocolates into a large heatproof bowl and pour the hot cream over the chocolate. Let it sit before stirring with a whisk from the middle outwards until smooth. Pour into the cooled tart shell and let it sit for 2 minutes. Place both the chocolates into a large heatproof bowl and pour the hot cream over the chocolate. Let it sit before stirring with a whisk from the middle outwards until smooth. Pour into the cooled tart shell and let it sit for 2 minutes. To assemble, drizzle the miso caramel thickly all over the ganache. Use a butter knife to drag the caramel through the ganache to form swirls, then place in the fridge to set. To assemble, drizzle the miso caramel thickly all over the ganache. Use a butter knife to drag the caramel through the ganache to form swirls, then place in the fridge to set. This will keep in the fridge for 2–3 days, but is best eaten as soon as the ganache has set. This will keep in the fridge for 2–3 days, but is best eaten as soon as the ganache has set. Recipe tips If you are using an old tart tin or feel worried about it sticking to the base, line the base with a circle of parchment paper and grease the edges lightly with oil or butter. Make sure the base fully covers the tart case so there are no gaps. If you're struggling, crush the bran flakes further to fit in the gaps or drizzle in extra melted dark chocolate in those areas. Allow the base to fully chill before pouring in the ganache. This recipe is easily made gluten-free by using free-from bran flakes. | {
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"url": "https://www.bbc.co.uk/food/recipes/miso_caramel_tart_27446",
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"title": "Miso caramel and chocolate tart recipe",
"content": "An average of 4.8 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/miso_caramel_tart_27446_16x9.jpg Sweet, sticky, salty and subtly umami, miso caramel makes a wonderful filling for a bran-based tart, topped with dark chocolate ganache. The hazelnuts in the base can be left out, simply replace with extra bran flakes. You will need a 20cm/8in tart tin. 100g/3½oz dark chocolate40g/1½oz unsalted butter30g/1oz roasted hazelnuts, lightly crushed90g/3¼oz bran flakes, lightly crushedpinch sea salt 100g/3½oz dark chocolate 40g/1½oz unsalted butter 30g/1oz roasted hazelnuts, lightly crushed 90g/3¼oz bran flakes, lightly crushed pinch sea salt 35g/1¼oz caster sugar7g/⅓oz unsalted butter65ml/2¼fl oz double cream1 tbsp white miso 35g/1¼oz caster sugar 7g/⅓oz unsalted butter 65ml/2¼fl oz double cream 1 tbsp white miso 200ml/7fl oz double cream60g/2¼oz milk chocolate90g/3¼oz dark chocolate 200ml/7fl oz double cream 60g/2¼oz milk chocolate 90g/3¼oz dark chocolate Method To make the tart case, melt the chocolate and butter together over a bain-marie (a heatproof bowl placed over a pan of simmering water), or in short bursts in the microwave. In a large bowl, mix together the hazelnuts, bran flakes and salt. Pour in the melted chocolate mixture and stir well.Press into a 20cm/8in tart tin, into the bottom, over the base and up the sides. It doesn’t matter if it doesn’t reach the very top of the tin, you want just enough to give you a good edge, roughly 2.5cm/1in deep. Place in the fridge to chill. To make the miso caramel, make a direct caramel. This is done by placing the saucepan over a medium heat, sprinkling in the sugar and letting it melt to a dark caramel. Do not stir the caramel with a wooden spoon as it melts, simply swirl around in the pan. Add the butter and whisk well to combine, then pour in the cream and let it bubble for a minute.Remove from the heat and whisk in the miso. Set aside for a few minutes.When the caramel has cooled slightly, pour it into a heatproof dish and allow to cool. It needs to be at pouring consistency, but not hot. To make the dark chocolate ganache, in the same pan that you’ve just poured the caramel from, add the cream and heat until steaming. Place both the chocolates into a large heatproof bowl and pour the hot cream over the chocolate. Let it sit before stirring with a whisk from the middle outwards until smooth. Pour into the cooled tart shell and let it sit for 2 minutes. To assemble, drizzle the miso caramel thickly all over the ganache. Use a butter knife to drag the caramel through the ganache to form swirls, then place in the fridge to set. This will keep in the fridge for 2–3 days, but is best eaten as soon as the ganache has set. To make the tart case, melt the chocolate and butter together over a bain-marie (a heatproof bowl placed over a pan of simmering water), or in short bursts in the microwave. To make the tart case, melt the chocolate and butter together over a bain-marie (a heatproof bowl placed over a pan of simmering water), or in short bursts in the microwave. In a large bowl, mix together the hazelnuts, bran flakes and salt. Pour in the melted chocolate mixture and stir well. In a large bowl, mix together the hazelnuts, bran flakes and salt. Pour in the melted chocolate mixture and stir well. Press into a 20cm/8in tart tin, into the bottom, over the base and up the sides. It doesn’t matter if it doesn’t reach the very top of the tin, you want just enough to give you a good edge, roughly 2.5cm/1in deep. Place in the fridge to chill. Press into a 20cm/8in tart tin, into the bottom, over the base and up the sides. It doesn’t matter if it doesn’t reach the very top of the tin, you want just enough to give you a good edge, roughly 2.5cm/1in deep. Place in the fridge to chill. To make the miso caramel, make a direct caramel. This is done by placing the saucepan over a medium heat, sprinkling in the sugar and letting it melt to a dark caramel. Do not stir the caramel with a wooden spoon as it melts, simply swirl around in the pan. Add the butter and whisk well to combine, then pour in the cream and let it bubble for a minute. To make the miso caramel, make a direct caramel. This is done by placing the saucepan over a medium heat, sprinkling in the sugar and letting it melt to a dark caramel. Do not stir the caramel with a wooden spoon as it melts, simply swirl around in the pan. Add the butter and whisk well to combine, then pour in the cream and let it bubble for a minute. Remove from the heat and whisk in the miso. Set aside for a few minutes. Remove from the heat and whisk in the miso. Set aside for a few minutes. When the caramel has cooled slightly, pour it into a heatproof dish and allow to cool. It needs to be at pouring consistency, but not hot. When the caramel has cooled slightly, pour it into a heatproof dish and allow to cool. It needs to be at pouring consistency, but not hot. To make the dark chocolate ganache, in the same pan that you’ve just poured the caramel from, add the cream and heat until steaming. To make the dark chocolate ganache, in the same pan that you’ve just poured the caramel from, add the cream and heat until steaming. Place both the chocolates into a large heatproof bowl and pour the hot cream over the chocolate. Let it sit before stirring with a whisk from the middle outwards until smooth. Pour into the cooled tart shell and let it sit for 2 minutes. Place both the chocolates into a large heatproof bowl and pour the hot cream over the chocolate. Let it sit before stirring with a whisk from the middle outwards until smooth. Pour into the cooled tart shell and let it sit for 2 minutes. To assemble, drizzle the miso caramel thickly all over the ganache. Use a butter knife to drag the caramel through the ganache to form swirls, then place in the fridge to set. To assemble, drizzle the miso caramel thickly all over the ganache. Use a butter knife to drag the caramel through the ganache to form swirls, then place in the fridge to set. This will keep in the fridge for 2–3 days, but is best eaten as soon as the ganache has set. This will keep in the fridge for 2–3 days, but is best eaten as soon as the ganache has set. Recipe tips If you are using an old tart tin or feel worried about it sticking to the base, line the base with a circle of parchment paper and grease the edges lightly with oil or butter. Make sure the base fully covers the tart case so there are no gaps. If you're struggling, crush the bran flakes further to fit in the gaps or drizzle in extra melted dark chocolate in those areas. Allow the base to fully chill before pouring in the ganache. This recipe is easily made gluten-free by using free-from bran flakes."
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} | cca1989e735f2867493633a8b65bc710ecdb6b3d5472e08321b1831f94d875b7 | Pear upside-down cake recipe
An average of 4.0 out of 5 stars from 35 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ginger_and_pear_61641_16x9.jpg This traditional upside-down pear cake is given a fiery twist with the addition of ginger and dark rum. Serve with ice cream as a dessert or by itself as a teatime treat. 50g/1¾oz caster sugar50g/1¾oz butter, diced, plus extra for greasing1 tbsp dark rum 1 tbsp ginger syrup (from a jar of stem ginger)2 large, ripe but firm pears 50g/1¾oz caster sugar 50g/1¾oz butter, diced, plus extra for greasing 1 tbsp dark rum 1 tbsp ginger syrup (from a jar of stem ginger) 2 large, ripe but firm pears 2 large free-range eggs125g/4½oz butter, well softened125g/4½oz caster sugar125g/4½oz plain flour1 tsp baking powder1 tsp ground ginger½ tsp ground allspice 2 large free-range eggs 125g/4½oz butter, well softened 125g/4½oz caster sugar 125g/4½oz plain flour 1 tsp baking powder 1 tsp ground ginger ½ tsp ground allspice Method Cut out a circle of baking paper that is roughly 2cm/¾in larger than the base of a 20cm/8in springform or loose-based round cake tin. Grease the sides of the tin and place the paper circle in the base, pressing up the sides slightly. This will help hold the caramel.For the pears, make a caramel by melting the sugar in small, deep saucepan over a low heat until golden brown, stirring only once most of the sugar has melted. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Add the butter and stir with a long-handled wooden spoon very gently until melted. Take the pan off the heat and stir in the rum and ginger syrup until the sauce is smooth. Leave the caramel to stand for 15–20 minutes, or until it cools enough to coat the back of a spoon, stirring occasionally. Place a baking tray on the bottom of the oven to catch any caramel that leaks out of the cake tin and preheat the oven to 180C/160C Fan/Gas 4.While the caramel is cooling, peel the pears, cut into quarters and remove the cores. Cut each pear quarter into 3–4 long slices. Place the pear slices in the caramel and turn to coat. Arrange the pear slices in a fan shape in the bottom of the prepared cake tin. For the cake mixture, add all of the ingredients to a food processor and mix until smooth. Alternatively, place all of the ingredients in a large mixing bowl and beat with a wooden spoon until a smooth mixture is formed. Gently spoon the mixture over the pears and smooth the surface. Bake for 35–40 minutes, or until the cake is well risen, firm to the touch and a skewer comes out clean when inserted into the middle.Using oven gloves to protect your hands, carefully loosen and remove the sides of the cake tin. Place a serving plate over the cake and carefully turn over. Remove the tin base and baking paper. This needs to be done while the cake is warm otherwise the caramel will harden and the cake will be more difficult to remove. Slice and serve the cake warm with ice cream as a dessert or by itself as a teatime treat. Cut out a circle of baking paper that is roughly 2cm/¾in larger than the base of a 20cm/8in springform or loose-based round cake tin. Grease the sides of the tin and place the paper circle in the base, pressing up the sides slightly. This will help hold the caramel. Cut out a circle of baking paper that is roughly 2cm/¾in larger than the base of a 20cm/8in springform or loose-based round cake tin. Grease the sides of the tin and place the paper circle in the base, pressing up the sides slightly. This will help hold the caramel. For the pears, make a caramel by melting the sugar in small, deep saucepan over a low heat until golden brown, stirring only once most of the sugar has melted. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Add the butter and stir with a long-handled wooden spoon very gently until melted. Take the pan off the heat and stir in the rum and ginger syrup until the sauce is smooth. Leave the caramel to stand for 15–20 minutes, or until it cools enough to coat the back of a spoon, stirring occasionally. Place a baking tray on the bottom of the oven to catch any caramel that leaks out of the cake tin and preheat the oven to 180C/160C Fan/Gas 4. For the pears, make a caramel by melting the sugar in small, deep saucepan over a low heat until golden brown, stirring only once most of the sugar has melted. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Add the butter and stir with a long-handled wooden spoon very gently until melted. Take the pan off the heat and stir in the rum and ginger syrup until the sauce is smooth. Leave the caramel to stand for 15–20 minutes, or until it cools enough to coat the back of a spoon, stirring occasionally. Place a baking tray on the bottom of the oven to catch any caramel that leaks out of the cake tin and preheat the oven to 180C/160C Fan/Gas 4. While the caramel is cooling, peel the pears, cut into quarters and remove the cores. Cut each pear quarter into 3–4 long slices. Place the pear slices in the caramel and turn to coat. Arrange the pear slices in a fan shape in the bottom of the prepared cake tin. While the caramel is cooling, peel the pears, cut into quarters and remove the cores. Cut each pear quarter into 3–4 long slices. Place the pear slices in the caramel and turn to coat. Arrange the pear slices in a fan shape in the bottom of the prepared cake tin. For the cake mixture, add all of the ingredients to a food processor and mix until smooth. Alternatively, place all of the ingredients in a large mixing bowl and beat with a wooden spoon until a smooth mixture is formed. Gently spoon the mixture over the pears and smooth the surface. Bake for 35–40 minutes, or until the cake is well risen, firm to the touch and a skewer comes out clean when inserted into the middle. For the cake mixture, add all of the ingredients to a food processor and mix until smooth. Alternatively, place all of the ingredients in a large mixing bowl and beat with a wooden spoon until a smooth mixture is formed. Gently spoon the mixture over the pears and smooth the surface. Bake for 35–40 minutes, or until the cake is well risen, firm to the touch and a skewer comes out clean when inserted into the middle. Using oven gloves to protect your hands, carefully loosen and remove the sides of the cake tin. Place a serving plate over the cake and carefully turn over. Remove the tin base and baking paper. This needs to be done while the cake is warm otherwise the caramel will harden and the cake will be more difficult to remove. Using oven gloves to protect your hands, carefully loosen and remove the sides of the cake tin. Place a serving plate over the cake and carefully turn over. Remove the tin base and baking paper. This needs to be done while the cake is warm otherwise the caramel will harden and the cake will be more difficult to remove. Slice and serve the cake warm with ice cream as a dessert or by itself as a teatime treat. Slice and serve the cake warm with ice cream as a dessert or by itself as a teatime treat. | {
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"title": "Pear upside-down cake recipe",
"content": "An average of 4.0 out of 5 stars from 35 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ginger_and_pear_61641_16x9.jpg This traditional upside-down pear cake is given a fiery twist with the addition of ginger and dark rum. Serve with ice cream as a dessert or by itself as a teatime treat. 50g/1¾oz caster sugar50g/1¾oz butter, diced, plus extra for greasing1 tbsp dark rum 1 tbsp ginger syrup (from a jar of stem ginger)2 large, ripe but firm pears 50g/1¾oz caster sugar 50g/1¾oz butter, diced, plus extra for greasing 1 tbsp dark rum 1 tbsp ginger syrup (from a jar of stem ginger) 2 large, ripe but firm pears 2 large free-range eggs125g/4½oz butter, well softened125g/4½oz caster sugar125g/4½oz plain flour1 tsp baking powder1 tsp ground ginger½ tsp ground allspice 2 large free-range eggs 125g/4½oz butter, well softened 125g/4½oz caster sugar 125g/4½oz plain flour 1 tsp baking powder 1 tsp ground ginger ½ tsp ground allspice Method Cut out a circle of baking paper that is roughly 2cm/¾in larger than the base of a 20cm/8in springform or loose-based round cake tin. Grease the sides of the tin and place the paper circle in the base, pressing up the sides slightly. This will help hold the caramel.For the pears, make a caramel by melting the sugar in small, deep saucepan over a low heat until golden brown, stirring only once most of the sugar has melted. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Add the butter and stir with a long-handled wooden spoon very gently until melted. Take the pan off the heat and stir in the rum and ginger syrup until the sauce is smooth. Leave the caramel to stand for 15–20 minutes, or until it cools enough to coat the back of a spoon, stirring occasionally. Place a baking tray on the bottom of the oven to catch any caramel that leaks out of the cake tin and preheat the oven to 180C/160C Fan/Gas 4.While the caramel is cooling, peel the pears, cut into quarters and remove the cores. Cut each pear quarter into 3–4 long slices. Place the pear slices in the caramel and turn to coat. Arrange the pear slices in a fan shape in the bottom of the prepared cake tin. For the cake mixture, add all of the ingredients to a food processor and mix until smooth. Alternatively, place all of the ingredients in a large mixing bowl and beat with a wooden spoon until a smooth mixture is formed. Gently spoon the mixture over the pears and smooth the surface. Bake for 35–40 minutes, or until the cake is well risen, firm to the touch and a skewer comes out clean when inserted into the middle.Using oven gloves to protect your hands, carefully loosen and remove the sides of the cake tin. Place a serving plate over the cake and carefully turn over. Remove the tin base and baking paper. This needs to be done while the cake is warm otherwise the caramel will harden and the cake will be more difficult to remove. Slice and serve the cake warm with ice cream as a dessert or by itself as a teatime treat. Cut out a circle of baking paper that is roughly 2cm/¾in larger than the base of a 20cm/8in springform or loose-based round cake tin. Grease the sides of the tin and place the paper circle in the base, pressing up the sides slightly. This will help hold the caramel. Cut out a circle of baking paper that is roughly 2cm/¾in larger than the base of a 20cm/8in springform or loose-based round cake tin. Grease the sides of the tin and place the paper circle in the base, pressing up the sides slightly. This will help hold the caramel. For the pears, make a caramel by melting the sugar in small, deep saucepan over a low heat until golden brown, stirring only once most of the sugar has melted. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Add the butter and stir with a long-handled wooden spoon very gently until melted. Take the pan off the heat and stir in the rum and ginger syrup until the sauce is smooth. Leave the caramel to stand for 15–20 minutes, or until it cools enough to coat the back of a spoon, stirring occasionally. Place a baking tray on the bottom of the oven to catch any caramel that leaks out of the cake tin and preheat the oven to 180C/160C Fan/Gas 4. For the pears, make a caramel by melting the sugar in small, deep saucepan over a low heat until golden brown, stirring only once most of the sugar has melted. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Add the butter and stir with a long-handled wooden spoon very gently until melted. Take the pan off the heat and stir in the rum and ginger syrup until the sauce is smooth. Leave the caramel to stand for 15–20 minutes, or until it cools enough to coat the back of a spoon, stirring occasionally. Place a baking tray on the bottom of the oven to catch any caramel that leaks out of the cake tin and preheat the oven to 180C/160C Fan/Gas 4. While the caramel is cooling, peel the pears, cut into quarters and remove the cores. Cut each pear quarter into 3–4 long slices. Place the pear slices in the caramel and turn to coat. Arrange the pear slices in a fan shape in the bottom of the prepared cake tin. While the caramel is cooling, peel the pears, cut into quarters and remove the cores. Cut each pear quarter into 3–4 long slices. Place the pear slices in the caramel and turn to coat. Arrange the pear slices in a fan shape in the bottom of the prepared cake tin. For the cake mixture, add all of the ingredients to a food processor and mix until smooth. Alternatively, place all of the ingredients in a large mixing bowl and beat with a wooden spoon until a smooth mixture is formed. Gently spoon the mixture over the pears and smooth the surface. Bake for 35–40 minutes, or until the cake is well risen, firm to the touch and a skewer comes out clean when inserted into the middle. For the cake mixture, add all of the ingredients to a food processor and mix until smooth. Alternatively, place all of the ingredients in a large mixing bowl and beat with a wooden spoon until a smooth mixture is formed. Gently spoon the mixture over the pears and smooth the surface. Bake for 35–40 minutes, or until the cake is well risen, firm to the touch and a skewer comes out clean when inserted into the middle. Using oven gloves to protect your hands, carefully loosen and remove the sides of the cake tin. Place a serving plate over the cake and carefully turn over. Remove the tin base and baking paper. This needs to be done while the cake is warm otherwise the caramel will harden and the cake will be more difficult to remove. Using oven gloves to protect your hands, carefully loosen and remove the sides of the cake tin. Place a serving plate over the cake and carefully turn over. Remove the tin base and baking paper. This needs to be done while the cake is warm otherwise the caramel will harden and the cake will be more difficult to remove. Slice and serve the cake warm with ice cream as a dessert or by itself as a teatime treat. Slice and serve the cake warm with ice cream as a dessert or by itself as a teatime treat."
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} | 54bd9d9dee52ba0f09e5ee1ceeae93adc792ab1084e30be00c2416a21715b6a9 | Coffee and praline cake recipe
Mary Berry's coffee and praline cake An average of 4.9 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coffee_and_praline_cake_55657_16x9.jpg Mary's coffee cake is a special occasion cake with its praline crunch! It's indulgent, bittersweet, impressive and (shhh) easy. You can always skip the praline if you would like a more everyday cake. You can even smuggle in a few walnuts! You will need two 20cm/8in loose-bottomed deep cake tins. 1 tbsp coffee granules4 large free-range eggs 225g/8oz baking spread or softened unsalted butter, plus extra for greasing225g/8oz caster sugar 225g/8oz self-raising flour 1 tsp baking powder 1 tbsp coffee granules 4 large free-range eggs 225g/8oz baking spread or softened unsalted butter, plus extra for greasing 225g/8oz caster sugar 225g/8oz self-raising flour 1 tsp baking powder 100g/3½oz granulated sugar 75g/2¾oz shelled hazelnuts 100g/3½oz granulated sugar 75g/2¾oz shelled hazelnuts 1 tbsp coffee granules125g/4½oz unsalted butter, softened225g/8oz icing sugar 1 tbsp coffee granules 125g/4½oz unsalted butter, softened 225g/8oz icing sugar Method Preheat the oven to 180C/160C Fan/Gas 4. Grease two deep, loose-bottomed 20cm/8in cake tins and line the bases with baking paper.Dissolve the coffee in 1 tablespoon of boiling water. Put the eggs, baking spread, sugar, flour, baking powder and coffee into a large bowl. Using an electric mixer, beat the mixture until smooth. Divide the mixture evenly between the tins and level the surface. Bake for about 30 minutes, or until well risen and the sponge has come away from the sides of the tins. Turn out onto a wire rack and leave to cool completely.To make the praline, line a baking sheet with baking paper. Put the sugar and 4 tablespoons of water into a saucepan over a low heat. Slowly stir until the sugar dissolves and you have a clear syrup. Remove the spoon, increase the heat and boil, without stirring, until the syrup is pale golden. (CAUTION: boiling sugar is extremely hot. Handle very carefully). Add the hazelnuts and swirl to coat them in the syrup, then quickly tip the mixture onto the baking sheet. Leave to cool and harden.To make the buttercream, dissolve the coffee in 1 tablespoon of boiling water. Using an electric mixer, beat the butter until smooth. Add the coffee and icing sugar a little at a time, beating until smooth, light and fluffy.Break the cooled praline into pieces over a wooden board, then chop into very small pieces.Put one cake on a plate, upside down. Pipe small dollops of buttercream (or simply spread it) on to the cake, reserving half the buttercream for the top. Sprinkle with half the praline. Sit the second cake on top, spread with the remaining buttercream and sprinkle with the remaining praline. Preheat the oven to 180C/160C Fan/Gas 4. Grease two deep, loose-bottomed 20cm/8in cake tins and line the bases with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease two deep, loose-bottomed 20cm/8in cake tins and line the bases with baking paper. Dissolve the coffee in 1 tablespoon of boiling water. Put the eggs, baking spread, sugar, flour, baking powder and coffee into a large bowl. Using an electric mixer, beat the mixture until smooth. Divide the mixture evenly between the tins and level the surface. Dissolve the coffee in 1 tablespoon of boiling water. Put the eggs, baking spread, sugar, flour, baking powder and coffee into a large bowl. Using an electric mixer, beat the mixture until smooth. Divide the mixture evenly between the tins and level the surface. Bake for about 30 minutes, or until well risen and the sponge has come away from the sides of the tins. Turn out onto a wire rack and leave to cool completely. Bake for about 30 minutes, or until well risen and the sponge has come away from the sides of the tins. Turn out onto a wire rack and leave to cool completely. To make the praline, line a baking sheet with baking paper. Put the sugar and 4 tablespoons of water into a saucepan over a low heat. Slowly stir until the sugar dissolves and you have a clear syrup. Remove the spoon, increase the heat and boil, without stirring, until the syrup is pale golden. (CAUTION: boiling sugar is extremely hot. Handle very carefully). To make the praline, line a baking sheet with baking paper. Put the sugar and 4 tablespoons of water into a saucepan over a low heat. Slowly stir until the sugar dissolves and you have a clear syrup. Remove the spoon, increase the heat and boil, without stirring, until the syrup is pale golden. (CAUTION: boiling sugar is extremely hot. Handle very carefully). Add the hazelnuts and swirl to coat them in the syrup, then quickly tip the mixture onto the baking sheet. Leave to cool and harden. Add the hazelnuts and swirl to coat them in the syrup, then quickly tip the mixture onto the baking sheet. Leave to cool and harden. To make the buttercream, dissolve the coffee in 1 tablespoon of boiling water. Using an electric mixer, beat the butter until smooth. Add the coffee and icing sugar a little at a time, beating until smooth, light and fluffy. To make the buttercream, dissolve the coffee in 1 tablespoon of boiling water. Using an electric mixer, beat the butter until smooth. Add the coffee and icing sugar a little at a time, beating until smooth, light and fluffy. Break the cooled praline into pieces over a wooden board, then chop into very small pieces. Break the cooled praline into pieces over a wooden board, then chop into very small pieces. Put one cake on a plate, upside down. Pipe small dollops of buttercream (or simply spread it) on to the cake, reserving half the buttercream for the top. Sprinkle with half the praline. Sit the second cake on top, spread with the remaining buttercream and sprinkle with the remaining praline. Put one cake on a plate, upside down. Pipe small dollops of buttercream (or simply spread it) on to the cake, reserving half the buttercream for the top. Sprinkle with half the praline. Sit the second cake on top, spread with the remaining buttercream and sprinkle with the remaining praline. Recipe tips This can be made up to 8 hours ahead and kept in a cool place (not the fridge). The un-iced cake freezes well. | {
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"title": "Coffee and praline cake recipe",
"content": "Mary Berry's coffee and praline cake An average of 4.9 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coffee_and_praline_cake_55657_16x9.jpg Mary's coffee cake is a special occasion cake with its praline crunch! It's indulgent, bittersweet, impressive and (shhh) easy. You can always skip the praline if you would like a more everyday cake. You can even smuggle in a few walnuts! You will need two 20cm/8in loose-bottomed deep cake tins. 1 tbsp coffee granules4 large free-range eggs 225g/8oz baking spread or softened unsalted butter, plus extra for greasing225g/8oz caster sugar 225g/8oz self-raising flour 1 tsp baking powder 1 tbsp coffee granules 4 large free-range eggs 225g/8oz baking spread or softened unsalted butter, plus extra for greasing 225g/8oz caster sugar 225g/8oz self-raising flour 1 tsp baking powder 100g/3½oz granulated sugar 75g/2¾oz shelled hazelnuts 100g/3½oz granulated sugar 75g/2¾oz shelled hazelnuts 1 tbsp coffee granules125g/4½oz unsalted butter, softened225g/8oz icing sugar 1 tbsp coffee granules 125g/4½oz unsalted butter, softened 225g/8oz icing sugar Method Preheat the oven to 180C/160C Fan/Gas 4. Grease two deep, loose-bottomed 20cm/8in cake tins and line the bases with baking paper.Dissolve the coffee in 1 tablespoon of boiling water. Put the eggs, baking spread, sugar, flour, baking powder and coffee into a large bowl. Using an electric mixer, beat the mixture until smooth. Divide the mixture evenly between the tins and level the surface. Bake for about 30 minutes, or until well risen and the sponge has come away from the sides of the tins. Turn out onto a wire rack and leave to cool completely.To make the praline, line a baking sheet with baking paper. Put the sugar and 4 tablespoons of water into a saucepan over a low heat. Slowly stir until the sugar dissolves and you have a clear syrup. Remove the spoon, increase the heat and boil, without stirring, until the syrup is pale golden. (CAUTION: boiling sugar is extremely hot. Handle very carefully). Add the hazelnuts and swirl to coat them in the syrup, then quickly tip the mixture onto the baking sheet. Leave to cool and harden.To make the buttercream, dissolve the coffee in 1 tablespoon of boiling water. Using an electric mixer, beat the butter until smooth. Add the coffee and icing sugar a little at a time, beating until smooth, light and fluffy.Break the cooled praline into pieces over a wooden board, then chop into very small pieces.Put one cake on a plate, upside down. Pipe small dollops of buttercream (or simply spread it) on to the cake, reserving half the buttercream for the top. Sprinkle with half the praline. Sit the second cake on top, spread with the remaining buttercream and sprinkle with the remaining praline. Preheat the oven to 180C/160C Fan/Gas 4. Grease two deep, loose-bottomed 20cm/8in cake tins and line the bases with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease two deep, loose-bottomed 20cm/8in cake tins and line the bases with baking paper. Dissolve the coffee in 1 tablespoon of boiling water. Put the eggs, baking spread, sugar, flour, baking powder and coffee into a large bowl. Using an electric mixer, beat the mixture until smooth. Divide the mixture evenly between the tins and level the surface. Dissolve the coffee in 1 tablespoon of boiling water. Put the eggs, baking spread, sugar, flour, baking powder and coffee into a large bowl. Using an electric mixer, beat the mixture until smooth. Divide the mixture evenly between the tins and level the surface. Bake for about 30 minutes, or until well risen and the sponge has come away from the sides of the tins. Turn out onto a wire rack and leave to cool completely. Bake for about 30 minutes, or until well risen and the sponge has come away from the sides of the tins. Turn out onto a wire rack and leave to cool completely. To make the praline, line a baking sheet with baking paper. Put the sugar and 4 tablespoons of water into a saucepan over a low heat. Slowly stir until the sugar dissolves and you have a clear syrup. Remove the spoon, increase the heat and boil, without stirring, until the syrup is pale golden. (CAUTION: boiling sugar is extremely hot. Handle very carefully). To make the praline, line a baking sheet with baking paper. Put the sugar and 4 tablespoons of water into a saucepan over a low heat. Slowly stir until the sugar dissolves and you have a clear syrup. Remove the spoon, increase the heat and boil, without stirring, until the syrup is pale golden. (CAUTION: boiling sugar is extremely hot. Handle very carefully). Add the hazelnuts and swirl to coat them in the syrup, then quickly tip the mixture onto the baking sheet. Leave to cool and harden. Add the hazelnuts and swirl to coat them in the syrup, then quickly tip the mixture onto the baking sheet. Leave to cool and harden. To make the buttercream, dissolve the coffee in 1 tablespoon of boiling water. Using an electric mixer, beat the butter until smooth. Add the coffee and icing sugar a little at a time, beating until smooth, light and fluffy. To make the buttercream, dissolve the coffee in 1 tablespoon of boiling water. Using an electric mixer, beat the butter until smooth. Add the coffee and icing sugar a little at a time, beating until smooth, light and fluffy. Break the cooled praline into pieces over a wooden board, then chop into very small pieces. Break the cooled praline into pieces over a wooden board, then chop into very small pieces. Put one cake on a plate, upside down. Pipe small dollops of buttercream (or simply spread it) on to the cake, reserving half the buttercream for the top. Sprinkle with half the praline. Sit the second cake on top, spread with the remaining buttercream and sprinkle with the remaining praline. Put one cake on a plate, upside down. Pipe small dollops of buttercream (or simply spread it) on to the cake, reserving half the buttercream for the top. Sprinkle with half the praline. Sit the second cake on top, spread with the remaining buttercream and sprinkle with the remaining praline. Recipe tips This can be made up to 8 hours ahead and kept in a cool place (not the fridge). The un-iced cake freezes well."
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} | 852d9a021804e4be6ebdca820a9601dd69eecbb5e6f40d93d132881940ce2095 | Cheat’s chocolate tart recipe
For the pastry, sift the flour, cocoa powder and icing sugar into a bowl. Add the butter and rub together using your fingers until the mixture resembles breadcrumbs. Add the egg yolks and mix together until it forms a dough. Add a little ice-cold water if the pastry feels dry. Wrap the dough in cling film and place in the fridge to rest for at least an hour. Preheat the oven to 170C/340F/Gas 3½.When the pastry is rested, lightly flour a work surface and roll out the dough into a circle about the thickness of a £1 coin. Lay the pastry over the tart case and gently push down to line, taking care to get the pastry right into the edges. Line the pastry with baking parchment and fill with baking beans or uncooked rice. Place the tart on a baking tray and bake in the preheated oven for 25 minutes.Carefully remove the baking parchment and beans and place the tart back in the oven to cook for a further 10-20 minutes, or until the base looks dry. Remove the tart from the oven and allow to cool. Once cooled, trim the pastry to tidy up the edges.For the filling, break up the milk chocolate and place into a bowl over a pan of barely simmering water. Do not let the bowl touch the water. Once melted, remove the bowl from the heat. In a pan over a medium heat, bring the double cream and amaretto to the boil. Pour the cream mixture over the melted chocolate, whisking everything together well. Pour this mixture into the cooked tart case and cool to room temperature before placing the tart in the fridge for 30 minutes, or until set.For the topping, preheat the oven to 190C/375F/Gas 5 and place the almonds on a baking tray. Place in the oven and cook for 8-10 minutes, or until they are toasted and lightly browned. Remove from the oven and leave to cool for a few minutes. Line a tray or plate with baking parchment.Put the caster sugar and 50ml/2fl oz water in a pan over a medium heat and cook until the sugar starts to colour. Stir in the almonds and mix until the sugar coats the almonds to give a frosted appearance. Transfer the almonds to the lined tray or plate and leave to cool. Once completely cooled, roughly chop the almonds into pieces. For the coffee cream, mix the dissolved coffee granules and coffee liquor to a paste in a large bowl and add the sugar. Pour in the double cream and whisk to firm peaks, being careful not to over-whip it. Cover with cling film and place in the fridge until needed. Check that the tart has set. If not, leave it in the fridge for a further 20 minutes. Once set, cover with grated chocolate and sprinkle with the coffee beans and frosted almonds. Serve with the whipped coffee cream. For the pastry, sift the flour, cocoa powder and icing sugar into a bowl. Add the butter and rub together using your fingers until the mixture resembles breadcrumbs. Add the egg yolks and mix together until it forms a dough. Add a little ice-cold water if the pastry feels dry. Wrap the dough in cling film and place in the fridge to rest for at least an hour. For the pastry, sift the flour, cocoa powder and icing sugar into a bowl. Add the butter and rub together using your fingers until the mixture resembles breadcrumbs. Add the egg yolks and mix together until it forms a dough. Add a little ice-cold water if the pastry feels dry. Wrap the dough in cling film and place in the fridge to rest for at least an hour. Preheat the oven to 170C/340F/Gas 3½. Preheat the oven to 170C/340F/Gas 3½. When the pastry is rested, lightly flour a work surface and roll out the dough into a circle about the thickness of a £1 coin. Lay the pastry over the tart case and gently push down to line, taking care to get the pastry right into the edges. Line the pastry with baking parchment and fill with baking beans or uncooked rice. Place the tart on a baking tray and bake in the preheated oven for 25 minutes. When the pastry is rested, lightly flour a work surface and roll out the dough into a circle about the thickness of a £1 coin. Lay the pastry over the tart case and gently push down to line, taking care to get the pastry right into the edges. Line the pastry with baking parchment and fill with baking beans or uncooked rice. Place the tart on a baking tray and bake in the preheated oven for 25 minutes. Carefully remove the baking parchment and beans and place the tart back in the oven to cook for a further 10-20 minutes, or until the base looks dry. Remove the tart from the oven and allow to cool. Once cooled, trim the pastry to tidy up the edges. Carefully remove the baking parchment and beans and place the tart back in the oven to cook for a further 10-20 minutes, or until the base looks dry. Remove the tart from the oven and allow to cool. Once cooled, trim the pastry to tidy up the edges. For the filling, break up the milk chocolate and place into a bowl over a pan of barely simmering water. Do not let the bowl touch the water. Once melted, remove the bowl from the heat. For the filling, break up the milk chocolate and place into a bowl over a pan of barely simmering water. Do not let the bowl touch the water. Once melted, remove the bowl from the heat. In a pan over a medium heat, bring the double cream and amaretto to the boil. Pour the cream mixture over the melted chocolate, whisking everything together well. Pour this mixture into the cooked tart case and cool to room temperature before placing the tart in the fridge for 30 minutes, or until set. In a pan over a medium heat, bring the double cream and amaretto to the boil. Pour the cream mixture over the melted chocolate, whisking everything together well. Pour this mixture into the cooked tart case and cool to room temperature before placing the tart in the fridge for 30 minutes, or until set. For the topping, preheat the oven to 190C/375F/Gas 5 and place the almonds on a baking tray. Place in the oven and cook for 8-10 minutes, or until they are toasted and lightly browned. Remove from the oven and leave to cool for a few minutes. Line a tray or plate with baking parchment. For the topping, preheat the oven to 190C/375F/Gas 5 and place the almonds on a baking tray. Place in the oven and cook for 8-10 minutes, or until they are toasted and lightly browned. Remove from the oven and leave to cool for a few minutes. Line a tray or plate with baking parchment. Put the caster sugar and 50ml/2fl oz water in a pan over a medium heat and cook until the sugar starts to colour. Stir in the almonds and mix until the sugar coats the almonds to give a frosted appearance. Transfer the almonds to the lined tray or plate and leave to cool. Once completely cooled, roughly chop the almonds into pieces. Put the caster sugar and 50ml/2fl oz water in a pan over a medium heat and cook until the sugar starts to colour. Stir in the almonds and mix until the sugar coats the almonds to give a frosted appearance. Transfer the almonds to the lined tray or plate and leave to cool. Once completely cooled, roughly chop the almonds into pieces. For the coffee cream, mix the dissolved coffee granules and coffee liquor to a paste in a large bowl and add the sugar. Pour in the double cream and whisk to firm peaks, being careful not to over-whip it. Cover with cling film and place in the fridge until needed. For the coffee cream, mix the dissolved coffee granules and coffee liquor to a paste in a large bowl and add the sugar. Pour in the double cream and whisk to firm peaks, being careful not to over-whip it. Cover with cling film and place in the fridge until needed. Check that the tart has set. If not, leave it in the fridge for a further 20 minutes. Once set, cover with grated chocolate and sprinkle with the coffee beans and frosted almonds. Serve with the whipped coffee cream. Check that the tart has set. If not, leave it in the fridge for a further 20 minutes. Once set, cover with grated chocolate and sprinkle with the coffee beans and frosted almonds. Serve with the whipped coffee cream. | {
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"title": "Cheat’s chocolate tart recipe",
"content": "For the pastry, sift the flour, cocoa powder and icing sugar into a bowl. Add the butter and rub together using your fingers until the mixture resembles breadcrumbs. Add the egg yolks and mix together until it forms a dough. Add a little ice-cold water if the pastry feels dry. Wrap the dough in cling film and place in the fridge to rest for at least an hour. Preheat the oven to 170C/340F/Gas 3½.When the pastry is rested, lightly flour a work surface and roll out the dough into a circle about the thickness of a £1 coin. Lay the pastry over the tart case and gently push down to line, taking care to get the pastry right into the edges. Line the pastry with baking parchment and fill with baking beans or uncooked rice. Place the tart on a baking tray and bake in the preheated oven for 25 minutes.Carefully remove the baking parchment and beans and place the tart back in the oven to cook for a further 10-20 minutes, or until the base looks dry. Remove the tart from the oven and allow to cool. Once cooled, trim the pastry to tidy up the edges.For the filling, break up the milk chocolate and place into a bowl over a pan of barely simmering water. Do not let the bowl touch the water. Once melted, remove the bowl from the heat. In a pan over a medium heat, bring the double cream and amaretto to the boil. Pour the cream mixture over the melted chocolate, whisking everything together well. Pour this mixture into the cooked tart case and cool to room temperature before placing the tart in the fridge for 30 minutes, or until set.For the topping, preheat the oven to 190C/375F/Gas 5 and place the almonds on a baking tray. Place in the oven and cook for 8-10 minutes, or until they are toasted and lightly browned. Remove from the oven and leave to cool for a few minutes. Line a tray or plate with baking parchment.Put the caster sugar and 50ml/2fl oz water in a pan over a medium heat and cook until the sugar starts to colour. Stir in the almonds and mix until the sugar coats the almonds to give a frosted appearance. Transfer the almonds to the lined tray or plate and leave to cool. Once completely cooled, roughly chop the almonds into pieces. For the coffee cream, mix the dissolved coffee granules and coffee liquor to a paste in a large bowl and add the sugar. Pour in the double cream and whisk to firm peaks, being careful not to over-whip it. Cover with cling film and place in the fridge until needed. Check that the tart has set. If not, leave it in the fridge for a further 20 minutes. Once set, cover with grated chocolate and sprinkle with the coffee beans and frosted almonds. Serve with the whipped coffee cream. For the pastry, sift the flour, cocoa powder and icing sugar into a bowl. Add the butter and rub together using your fingers until the mixture resembles breadcrumbs. Add the egg yolks and mix together until it forms a dough. Add a little ice-cold water if the pastry feels dry. Wrap the dough in cling film and place in the fridge to rest for at least an hour. For the pastry, sift the flour, cocoa powder and icing sugar into a bowl. Add the butter and rub together using your fingers until the mixture resembles breadcrumbs. Add the egg yolks and mix together until it forms a dough. Add a little ice-cold water if the pastry feels dry. Wrap the dough in cling film and place in the fridge to rest for at least an hour. Preheat the oven to 170C/340F/Gas 3½. Preheat the oven to 170C/340F/Gas 3½. When the pastry is rested, lightly flour a work surface and roll out the dough into a circle about the thickness of a £1 coin. Lay the pastry over the tart case and gently push down to line, taking care to get the pastry right into the edges. Line the pastry with baking parchment and fill with baking beans or uncooked rice. Place the tart on a baking tray and bake in the preheated oven for 25 minutes. When the pastry is rested, lightly flour a work surface and roll out the dough into a circle about the thickness of a £1 coin. Lay the pastry over the tart case and gently push down to line, taking care to get the pastry right into the edges. Line the pastry with baking parchment and fill with baking beans or uncooked rice. Place the tart on a baking tray and bake in the preheated oven for 25 minutes. Carefully remove the baking parchment and beans and place the tart back in the oven to cook for a further 10-20 minutes, or until the base looks dry. Remove the tart from the oven and allow to cool. Once cooled, trim the pastry to tidy up the edges. Carefully remove the baking parchment and beans and place the tart back in the oven to cook for a further 10-20 minutes, or until the base looks dry. Remove the tart from the oven and allow to cool. Once cooled, trim the pastry to tidy up the edges. For the filling, break up the milk chocolate and place into a bowl over a pan of barely simmering water. Do not let the bowl touch the water. Once melted, remove the bowl from the heat. For the filling, break up the milk chocolate and place into a bowl over a pan of barely simmering water. Do not let the bowl touch the water. Once melted, remove the bowl from the heat. In a pan over a medium heat, bring the double cream and amaretto to the boil. Pour the cream mixture over the melted chocolate, whisking everything together well. Pour this mixture into the cooked tart case and cool to room temperature before placing the tart in the fridge for 30 minutes, or until set. In a pan over a medium heat, bring the double cream and amaretto to the boil. Pour the cream mixture over the melted chocolate, whisking everything together well. Pour this mixture into the cooked tart case and cool to room temperature before placing the tart in the fridge for 30 minutes, or until set. For the topping, preheat the oven to 190C/375F/Gas 5 and place the almonds on a baking tray. Place in the oven and cook for 8-10 minutes, or until they are toasted and lightly browned. Remove from the oven and leave to cool for a few minutes. Line a tray or plate with baking parchment. For the topping, preheat the oven to 190C/375F/Gas 5 and place the almonds on a baking tray. Place in the oven and cook for 8-10 minutes, or until they are toasted and lightly browned. Remove from the oven and leave to cool for a few minutes. Line a tray or plate with baking parchment. Put the caster sugar and 50ml/2fl oz water in a pan over a medium heat and cook until the sugar starts to colour. Stir in the almonds and mix until the sugar coats the almonds to give a frosted appearance. Transfer the almonds to the lined tray or plate and leave to cool. Once completely cooled, roughly chop the almonds into pieces. Put the caster sugar and 50ml/2fl oz water in a pan over a medium heat and cook until the sugar starts to colour. Stir in the almonds and mix until the sugar coats the almonds to give a frosted appearance. Transfer the almonds to the lined tray or plate and leave to cool. Once completely cooled, roughly chop the almonds into pieces. For the coffee cream, mix the dissolved coffee granules and coffee liquor to a paste in a large bowl and add the sugar. Pour in the double cream and whisk to firm peaks, being careful not to over-whip it. Cover with cling film and place in the fridge until needed. For the coffee cream, mix the dissolved coffee granules and coffee liquor to a paste in a large bowl and add the sugar. Pour in the double cream and whisk to firm peaks, being careful not to over-whip it. Cover with cling film and place in the fridge until needed. Check that the tart has set. If not, leave it in the fridge for a further 20 minutes. Once set, cover with grated chocolate and sprinkle with the coffee beans and frosted almonds. Serve with the whipped coffee cream. Check that the tart has set. If not, leave it in the fridge for a further 20 minutes. Once set, cover with grated chocolate and sprinkle with the coffee beans and frosted almonds. Serve with the whipped coffee cream."
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} | 7d457920519b09eba5fc71faa24fe154486021eef2598d7b7e3e42b3e20b7552 | Apple charlotte recipe
An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/applecharlotte_88965_16x9.jpg This apple charlotte recipe comes complete with calvados butterscotch sauce and Chantilly cream. 120g/4½oz caster sugar6 sharp eating apples, peeled, cored and chopped into 1cm/½in pieces2 tbsp calvados1 orange, juice only½ tsp ground cinnamon100g/3½oz salted butter, melted, plus extra for greasing6 slices white bread 120g/4½oz caster sugar 6 sharp eating apples, peeled, cored and chopped into 1cm/½in pieces 2 tbsp calvados 1 orange, juice only ½ tsp ground cinnamon 100g/3½oz salted butter, melted, plus extra for greasing 6 slices white bread 60g/2½oz caster sugar20g/¾oz unsalted butter200ml/7fl oz double cream 60g/2½oz caster sugar 20g/¾oz unsalted butter 200ml/7fl oz double cream 200ml/7fl oz double cream2 tbsp icing sugar, siftedfew drops of vanilla extract 200ml/7fl oz double cream 2 tbsp icing sugar, sifted few drops of vanilla extract Method Preheat the oven to 200C/180C Fan/Gas 6. Butter a 1 litre/1¾ pint pudding basin.Put the sugar and 3 tablespoons water into a saucepan set over a low heat. Cook gently until the sugar has dissolved and a light caramel has formed.Stir the chopped apples into the caramel. Add the calvados, orange juice, cinnamon and 20g/¾oz of the melted butter. Cover and bring to the boil, cook for 5 minutes, then remove the lid and cook for another 10–15 minutes, or until all the liquid has evaporated and the apples are soft. Remove from the heat and set aside to cool.Flatten the bread slices slightly with a rolling pin and remove the crusts. Dip the bread in the remaining melted butter, ensuring it is well covered. Use about four slices of the bread to line the base and sides of the basin, overlapping the bread slightly to ensure there are no gaps.Spoon the cooked apple into the bread-lined basin. Cover with the remaining bread and press down to seal, pinching the edges of the bread together.Put the pudding basin on a baking tray and bake for 35–40 minutes, or until deep golden brown and crisp on top. Leave to cool for 5 minutes, then carefully invert onto a serving plate.While the pudding is cooking, make the butterscotch sauce. Put the sugar and 4 tablespoons of water into a pan over a low heat. Bring to the boil, then simmer until the sugar is a dark golden caramel. Whisk in the butter, stir in the cream and continue to simmer for 5 minutes, stirring all the time, until the sauce is creamy and golden-brown. Remove from the heat.For the Chantilly cream, whisk the cream, icing sugar and vanilla extract together until stiff peaks form when the whisk is removed from the bowl.To serve, pour the sauce over the pudding. The Chantilly cream can be served on the side for guests to help themselves. Preheat the oven to 200C/180C Fan/Gas 6. Butter a 1 litre/1¾ pint pudding basin. Preheat the oven to 200C/180C Fan/Gas 6. Butter a 1 litre/1¾ pint pudding basin. Put the sugar and 3 tablespoons water into a saucepan set over a low heat. Cook gently until the sugar has dissolved and a light caramel has formed. Put the sugar and 3 tablespoons water into a saucepan set over a low heat. Cook gently until the sugar has dissolved and a light caramel has formed. Stir the chopped apples into the caramel. Add the calvados, orange juice, cinnamon and 20g/¾oz of the melted butter. Cover and bring to the boil, cook for 5 minutes, then remove the lid and cook for another 10–15 minutes, or until all the liquid has evaporated and the apples are soft. Remove from the heat and set aside to cool. Stir the chopped apples into the caramel. Add the calvados, orange juice, cinnamon and 20g/¾oz of the melted butter. Cover and bring to the boil, cook for 5 minutes, then remove the lid and cook for another 10–15 minutes, or until all the liquid has evaporated and the apples are soft. Remove from the heat and set aside to cool. Flatten the bread slices slightly with a rolling pin and remove the crusts. Dip the bread in the remaining melted butter, ensuring it is well covered. Use about four slices of the bread to line the base and sides of the basin, overlapping the bread slightly to ensure there are no gaps. Flatten the bread slices slightly with a rolling pin and remove the crusts. Dip the bread in the remaining melted butter, ensuring it is well covered. Use about four slices of the bread to line the base and sides of the basin, overlapping the bread slightly to ensure there are no gaps. Spoon the cooked apple into the bread-lined basin. Cover with the remaining bread and press down to seal, pinching the edges of the bread together. Spoon the cooked apple into the bread-lined basin. Cover with the remaining bread and press down to seal, pinching the edges of the bread together. Put the pudding basin on a baking tray and bake for 35–40 minutes, or until deep golden brown and crisp on top. Leave to cool for 5 minutes, then carefully invert onto a serving plate. Put the pudding basin on a baking tray and bake for 35–40 minutes, or until deep golden brown and crisp on top. Leave to cool for 5 minutes, then carefully invert onto a serving plate. While the pudding is cooking, make the butterscotch sauce. Put the sugar and 4 tablespoons of water into a pan over a low heat. Bring to the boil, then simmer until the sugar is a dark golden caramel. Whisk in the butter, stir in the cream and continue to simmer for 5 minutes, stirring all the time, until the sauce is creamy and golden-brown. Remove from the heat. While the pudding is cooking, make the butterscotch sauce. Put the sugar and 4 tablespoons of water into a pan over a low heat. Bring to the boil, then simmer until the sugar is a dark golden caramel. Whisk in the butter, stir in the cream and continue to simmer for 5 minutes, stirring all the time, until the sauce is creamy and golden-brown. Remove from the heat. For the Chantilly cream, whisk the cream, icing sugar and vanilla extract together until stiff peaks form when the whisk is removed from the bowl. For the Chantilly cream, whisk the cream, icing sugar and vanilla extract together until stiff peaks form when the whisk is removed from the bowl. To serve, pour the sauce over the pudding. The Chantilly cream can be served on the side for guests to help themselves. To serve, pour the sauce over the pudding. The Chantilly cream can be served on the side for guests to help themselves. | {
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"url": "https://www.bbc.co.uk/food/recipes/applecharlotte_88965",
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"processing_date": "2025-09-05T00:00:00",
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"title": "Apple charlotte recipe",
"content": "An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/applecharlotte_88965_16x9.jpg This apple charlotte recipe comes complete with calvados butterscotch sauce and Chantilly cream. 120g/4½oz caster sugar6 sharp eating apples, peeled, cored and chopped into 1cm/½in pieces2 tbsp calvados1 orange, juice only½ tsp ground cinnamon100g/3½oz salted butter, melted, plus extra for greasing6 slices white bread 120g/4½oz caster sugar 6 sharp eating apples, peeled, cored and chopped into 1cm/½in pieces 2 tbsp calvados 1 orange, juice only ½ tsp ground cinnamon 100g/3½oz salted butter, melted, plus extra for greasing 6 slices white bread 60g/2½oz caster sugar20g/¾oz unsalted butter200ml/7fl oz double cream 60g/2½oz caster sugar 20g/¾oz unsalted butter 200ml/7fl oz double cream 200ml/7fl oz double cream2 tbsp icing sugar, siftedfew drops of vanilla extract 200ml/7fl oz double cream 2 tbsp icing sugar, sifted few drops of vanilla extract Method Preheat the oven to 200C/180C Fan/Gas 6. Butter a 1 litre/1¾ pint pudding basin.Put the sugar and 3 tablespoons water into a saucepan set over a low heat. Cook gently until the sugar has dissolved and a light caramel has formed.Stir the chopped apples into the caramel. Add the calvados, orange juice, cinnamon and 20g/¾oz of the melted butter. Cover and bring to the boil, cook for 5 minutes, then remove the lid and cook for another 10–15 minutes, or until all the liquid has evaporated and the apples are soft. Remove from the heat and set aside to cool.Flatten the bread slices slightly with a rolling pin and remove the crusts. Dip the bread in the remaining melted butter, ensuring it is well covered. Use about four slices of the bread to line the base and sides of the basin, overlapping the bread slightly to ensure there are no gaps.Spoon the cooked apple into the bread-lined basin. Cover with the remaining bread and press down to seal, pinching the edges of the bread together.Put the pudding basin on a baking tray and bake for 35–40 minutes, or until deep golden brown and crisp on top. Leave to cool for 5 minutes, then carefully invert onto a serving plate.While the pudding is cooking, make the butterscotch sauce. Put the sugar and 4 tablespoons of water into a pan over a low heat. Bring to the boil, then simmer until the sugar is a dark golden caramel. Whisk in the butter, stir in the cream and continue to simmer for 5 minutes, stirring all the time, until the sauce is creamy and golden-brown. Remove from the heat.For the Chantilly cream, whisk the cream, icing sugar and vanilla extract together until stiff peaks form when the whisk is removed from the bowl.To serve, pour the sauce over the pudding. The Chantilly cream can be served on the side for guests to help themselves. Preheat the oven to 200C/180C Fan/Gas 6. Butter a 1 litre/1¾ pint pudding basin. Preheat the oven to 200C/180C Fan/Gas 6. Butter a 1 litre/1¾ pint pudding basin. Put the sugar and 3 tablespoons water into a saucepan set over a low heat. Cook gently until the sugar has dissolved and a light caramel has formed. Put the sugar and 3 tablespoons water into a saucepan set over a low heat. Cook gently until the sugar has dissolved and a light caramel has formed. Stir the chopped apples into the caramel. Add the calvados, orange juice, cinnamon and 20g/¾oz of the melted butter. Cover and bring to the boil, cook for 5 minutes, then remove the lid and cook for another 10–15 minutes, or until all the liquid has evaporated and the apples are soft. Remove from the heat and set aside to cool. Stir the chopped apples into the caramel. Add the calvados, orange juice, cinnamon and 20g/¾oz of the melted butter. Cover and bring to the boil, cook for 5 minutes, then remove the lid and cook for another 10–15 minutes, or until all the liquid has evaporated and the apples are soft. Remove from the heat and set aside to cool. Flatten the bread slices slightly with a rolling pin and remove the crusts. Dip the bread in the remaining melted butter, ensuring it is well covered. Use about four slices of the bread to line the base and sides of the basin, overlapping the bread slightly to ensure there are no gaps. Flatten the bread slices slightly with a rolling pin and remove the crusts. Dip the bread in the remaining melted butter, ensuring it is well covered. Use about four slices of the bread to line the base and sides of the basin, overlapping the bread slightly to ensure there are no gaps. Spoon the cooked apple into the bread-lined basin. Cover with the remaining bread and press down to seal, pinching the edges of the bread together. Spoon the cooked apple into the bread-lined basin. Cover with the remaining bread and press down to seal, pinching the edges of the bread together. Put the pudding basin on a baking tray and bake for 35–40 minutes, or until deep golden brown and crisp on top. Leave to cool for 5 minutes, then carefully invert onto a serving plate. Put the pudding basin on a baking tray and bake for 35–40 minutes, or until deep golden brown and crisp on top. Leave to cool for 5 minutes, then carefully invert onto a serving plate. While the pudding is cooking, make the butterscotch sauce. Put the sugar and 4 tablespoons of water into a pan over a low heat. Bring to the boil, then simmer until the sugar is a dark golden caramel. Whisk in the butter, stir in the cream and continue to simmer for 5 minutes, stirring all the time, until the sauce is creamy and golden-brown. Remove from the heat. While the pudding is cooking, make the butterscotch sauce. Put the sugar and 4 tablespoons of water into a pan over a low heat. Bring to the boil, then simmer until the sugar is a dark golden caramel. Whisk in the butter, stir in the cream and continue to simmer for 5 minutes, stirring all the time, until the sauce is creamy and golden-brown. Remove from the heat. For the Chantilly cream, whisk the cream, icing sugar and vanilla extract together until stiff peaks form when the whisk is removed from the bowl. For the Chantilly cream, whisk the cream, icing sugar and vanilla extract together until stiff peaks form when the whisk is removed from the bowl. To serve, pour the sauce over the pudding. The Chantilly cream can be served on the side for guests to help themselves. To serve, pour the sauce over the pudding. The Chantilly cream can be served on the side for guests to help themselves."
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} | 46ee6dc1ff6605d529bf1594d798afafab577924cda9563e2bb802386b3bf68a | Floating islands with spun sugar recipe
An average of 3.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/floating_islands_with_03517_16x9.jpg A classy, dreamy dessert of poached meringues floating on a sea of creamy custard, decorated with a ball of spun sugar. 300ml/10½fl oz whole milk300ml/10½fl oz double cream1 tsp vanilla bean paste6 free-range eggs, yolks only100g/3½oz caster sugar 300ml/10½fl oz whole milk 300ml/10½fl oz double cream 1 tsp vanilla bean paste 6 free-range eggs, yolks only 100g/3½oz caster sugar 6 free-range eggs, whites only150g/5½oz caster sugar 6 free-range eggs, whites only 150g/5½oz caster sugar 100g/3½oz caster sugar 100g/3½oz caster sugar Method To prepare the poaching liquid (and what will become the crème anglaise), heat the milk and cream in a large lidded pan or deep-sided frying pan. Stir in the vanilla bean paste and bring to a simmer over a low heat.For the meringues, in a large grease-free bowl use an electric hand whisk to whisk the egg whites together on fast speed, until stiff peaks form when the whisk is removed. Add one tablespoon of the sugar to the egg whites and continue to whisk until the mixture comes back to stiff peaks. Keep adding sugar one tablespoon at a time until 150g/5½oz has been used, and the meringue is thick and glossy.Using two large tablespoons or serving spoons dipped in cold water, shape six large quenelles from the meringue mixture and place in the poaching liquid, over a very low heat for about 9-10 minutes, flipping the quenelles halfway through. Cover the pan with a lid while poaching. Make sure the poaching liquid doesn’t boil or the meringues will puff up then collapse.When the quenelles are really puffed up and cooked, transfer them to a wire rack to drain.For the crème anglaise, pass the poaching milk through a sieve into a large jug. In a large bowl, whisk the egg yolks and caster sugar together until pale and fluffy. Pour over the warm poaching milk, whisking continuously. Pour the mixture into a clean heavy-based pan and cook over a very low heat for 3-4 minutes stirring continuously until smooth and thick enough to coat the back of a spoon. Remove from the heat and set aside.For the spun sugar, melt the sugar, without stirring, in a small stainless steel pan over a medium heat. Grease a rolling pin or knife steel with oil. Take care as the sugar will be very hot. When it turns a dark golden-brown remove from the heat. Leave to cool slightly, then, using the back of a fork, flick the caramel backwards and forward over the rolling pin or knife steel. Gather the strands into rough ball shape and place on a sheet of parchment paper. To serve, pour a little crème anglaise into each serving bowl and float a quenelle of meringue on top. Decorate the quenelle with a ball of spun sugar. To prepare the poaching liquid (and what will become the crème anglaise), heat the milk and cream in a large lidded pan or deep-sided frying pan. Stir in the vanilla bean paste and bring to a simmer over a low heat. To prepare the poaching liquid (and what will become the crème anglaise), heat the milk and cream in a large lidded pan or deep-sided frying pan. Stir in the vanilla bean paste and bring to a simmer over a low heat. For the meringues, in a large grease-free bowl use an electric hand whisk to whisk the egg whites together on fast speed, until stiff peaks form when the whisk is removed. Add one tablespoon of the sugar to the egg whites and continue to whisk until the mixture comes back to stiff peaks. Keep adding sugar one tablespoon at a time until 150g/5½oz has been used, and the meringue is thick and glossy. For the meringues, in a large grease-free bowl use an electric hand whisk to whisk the egg whites together on fast speed, until stiff peaks form when the whisk is removed. Add one tablespoon of the sugar to the egg whites and continue to whisk until the mixture comes back to stiff peaks. Keep adding sugar one tablespoon at a time until 150g/5½oz has been used, and the meringue is thick and glossy. Using two large tablespoons or serving spoons dipped in cold water, shape six large quenelles from the meringue mixture and place in the poaching liquid, over a very low heat for about 9-10 minutes, flipping the quenelles halfway through. Cover the pan with a lid while poaching. Make sure the poaching liquid doesn’t boil or the meringues will puff up then collapse. Using two large tablespoons or serving spoons dipped in cold water, shape six large quenelles from the meringue mixture and place in the poaching liquid, over a very low heat for about 9-10 minutes, flipping the quenelles halfway through. Cover the pan with a lid while poaching. Make sure the poaching liquid doesn’t boil or the meringues will puff up then collapse. When the quenelles are really puffed up and cooked, transfer them to a wire rack to drain. When the quenelles are really puffed up and cooked, transfer them to a wire rack to drain. For the crème anglaise, pass the poaching milk through a sieve into a large jug. For the crème anglaise, pass the poaching milk through a sieve into a large jug. In a large bowl, whisk the egg yolks and caster sugar together until pale and fluffy. Pour over the warm poaching milk, whisking continuously. Pour the mixture into a clean heavy-based pan and cook over a very low heat for 3-4 minutes stirring continuously until smooth and thick enough to coat the back of a spoon. Remove from the heat and set aside. In a large bowl, whisk the egg yolks and caster sugar together until pale and fluffy. Pour over the warm poaching milk, whisking continuously. Pour the mixture into a clean heavy-based pan and cook over a very low heat for 3-4 minutes stirring continuously until smooth and thick enough to coat the back of a spoon. Remove from the heat and set aside. For the spun sugar, melt the sugar, without stirring, in a small stainless steel pan over a medium heat. Grease a rolling pin or knife steel with oil. Take care as the sugar will be very hot. When it turns a dark golden-brown remove from the heat. Leave to cool slightly, then, using the back of a fork, flick the caramel backwards and forward over the rolling pin or knife steel. Gather the strands into rough ball shape and place on a sheet of parchment paper. For the spun sugar, melt the sugar, without stirring, in a small stainless steel pan over a medium heat. Grease a rolling pin or knife steel with oil. Take care as the sugar will be very hot. When it turns a dark golden-brown remove from the heat. Leave to cool slightly, then, using the back of a fork, flick the caramel backwards and forward over the rolling pin or knife steel. Gather the strands into rough ball shape and place on a sheet of parchment paper. To serve, pour a little crème anglaise into each serving bowl and float a quenelle of meringue on top. Decorate the quenelle with a ball of spun sugar. To serve, pour a little crème anglaise into each serving bowl and float a quenelle of meringue on top. Decorate the quenelle with a ball of spun sugar. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/floating_islands_with_03517",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Floating islands with spun sugar recipe",
"content": "An average of 3.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/floating_islands_with_03517_16x9.jpg A classy, dreamy dessert of poached meringues floating on a sea of creamy custard, decorated with a ball of spun sugar. 300ml/10½fl oz whole milk300ml/10½fl oz double cream1 tsp vanilla bean paste6 free-range eggs, yolks only100g/3½oz caster sugar 300ml/10½fl oz whole milk 300ml/10½fl oz double cream 1 tsp vanilla bean paste 6 free-range eggs, yolks only 100g/3½oz caster sugar 6 free-range eggs, whites only150g/5½oz caster sugar 6 free-range eggs, whites only 150g/5½oz caster sugar 100g/3½oz caster sugar 100g/3½oz caster sugar Method To prepare the poaching liquid (and what will become the crème anglaise), heat the milk and cream in a large lidded pan or deep-sided frying pan. Stir in the vanilla bean paste and bring to a simmer over a low heat.For the meringues, in a large grease-free bowl use an electric hand whisk to whisk the egg whites together on fast speed, until stiff peaks form when the whisk is removed. Add one tablespoon of the sugar to the egg whites and continue to whisk until the mixture comes back to stiff peaks. Keep adding sugar one tablespoon at a time until 150g/5½oz has been used, and the meringue is thick and glossy.Using two large tablespoons or serving spoons dipped in cold water, shape six large quenelles from the meringue mixture and place in the poaching liquid, over a very low heat for about 9-10 minutes, flipping the quenelles halfway through. Cover the pan with a lid while poaching. Make sure the poaching liquid doesn’t boil or the meringues will puff up then collapse.When the quenelles are really puffed up and cooked, transfer them to a wire rack to drain.For the crème anglaise, pass the poaching milk through a sieve into a large jug. In a large bowl, whisk the egg yolks and caster sugar together until pale and fluffy. Pour over the warm poaching milk, whisking continuously. Pour the mixture into a clean heavy-based pan and cook over a very low heat for 3-4 minutes stirring continuously until smooth and thick enough to coat the back of a spoon. Remove from the heat and set aside.For the spun sugar, melt the sugar, without stirring, in a small stainless steel pan over a medium heat. Grease a rolling pin or knife steel with oil. Take care as the sugar will be very hot. When it turns a dark golden-brown remove from the heat. Leave to cool slightly, then, using the back of a fork, flick the caramel backwards and forward over the rolling pin or knife steel. Gather the strands into rough ball shape and place on a sheet of parchment paper. To serve, pour a little crème anglaise into each serving bowl and float a quenelle of meringue on top. Decorate the quenelle with a ball of spun sugar. To prepare the poaching liquid (and what will become the crème anglaise), heat the milk and cream in a large lidded pan or deep-sided frying pan. Stir in the vanilla bean paste and bring to a simmer over a low heat. To prepare the poaching liquid (and what will become the crème anglaise), heat the milk and cream in a large lidded pan or deep-sided frying pan. Stir in the vanilla bean paste and bring to a simmer over a low heat. For the meringues, in a large grease-free bowl use an electric hand whisk to whisk the egg whites together on fast speed, until stiff peaks form when the whisk is removed. Add one tablespoon of the sugar to the egg whites and continue to whisk until the mixture comes back to stiff peaks. Keep adding sugar one tablespoon at a time until 150g/5½oz has been used, and the meringue is thick and glossy. For the meringues, in a large grease-free bowl use an electric hand whisk to whisk the egg whites together on fast speed, until stiff peaks form when the whisk is removed. Add one tablespoon of the sugar to the egg whites and continue to whisk until the mixture comes back to stiff peaks. Keep adding sugar one tablespoon at a time until 150g/5½oz has been used, and the meringue is thick and glossy. Using two large tablespoons or serving spoons dipped in cold water, shape six large quenelles from the meringue mixture and place in the poaching liquid, over a very low heat for about 9-10 minutes, flipping the quenelles halfway through. Cover the pan with a lid while poaching. Make sure the poaching liquid doesn’t boil or the meringues will puff up then collapse. Using two large tablespoons or serving spoons dipped in cold water, shape six large quenelles from the meringue mixture and place in the poaching liquid, over a very low heat for about 9-10 minutes, flipping the quenelles halfway through. Cover the pan with a lid while poaching. Make sure the poaching liquid doesn’t boil or the meringues will puff up then collapse. When the quenelles are really puffed up and cooked, transfer them to a wire rack to drain. When the quenelles are really puffed up and cooked, transfer them to a wire rack to drain. For the crème anglaise, pass the poaching milk through a sieve into a large jug. For the crème anglaise, pass the poaching milk through a sieve into a large jug. In a large bowl, whisk the egg yolks and caster sugar together until pale and fluffy. Pour over the warm poaching milk, whisking continuously. Pour the mixture into a clean heavy-based pan and cook over a very low heat for 3-4 minutes stirring continuously until smooth and thick enough to coat the back of a spoon. Remove from the heat and set aside. In a large bowl, whisk the egg yolks and caster sugar together until pale and fluffy. Pour over the warm poaching milk, whisking continuously. Pour the mixture into a clean heavy-based pan and cook over a very low heat for 3-4 minutes stirring continuously until smooth and thick enough to coat the back of a spoon. Remove from the heat and set aside. For the spun sugar, melt the sugar, without stirring, in a small stainless steel pan over a medium heat. Grease a rolling pin or knife steel with oil. Take care as the sugar will be very hot. When it turns a dark golden-brown remove from the heat. Leave to cool slightly, then, using the back of a fork, flick the caramel backwards and forward over the rolling pin or knife steel. Gather the strands into rough ball shape and place on a sheet of parchment paper. For the spun sugar, melt the sugar, without stirring, in a small stainless steel pan over a medium heat. Grease a rolling pin or knife steel with oil. Take care as the sugar will be very hot. When it turns a dark golden-brown remove from the heat. Leave to cool slightly, then, using the back of a fork, flick the caramel backwards and forward over the rolling pin or knife steel. Gather the strands into rough ball shape and place on a sheet of parchment paper. To serve, pour a little crème anglaise into each serving bowl and float a quenelle of meringue on top. Decorate the quenelle with a ball of spun sugar. To serve, pour a little crème anglaise into each serving bowl and float a quenelle of meringue on top. Decorate the quenelle with a ball of spun sugar."
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} | 1bfc4ba1b995de8172824411ac5d0c5fe1a77ea69f252fee41cbf88d858204d6 | Toffee sauce recipe
An average of 4.5 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/toffee_sauce_96260_16x9.jpg Few things are as irresistible as a gloriously golden toffee sauce. Ludicrously moreish and rich with a deep caramel flavour, this simple yet versatile sauce is a real crowd-pleasing treat. 200ml/7oz double cream200g/7oz soft dark brown sugar100g/3½oz unsalted butter1 vanilla pod or ½ tsp vanilla extract 200ml/7oz double cream 200g/7oz soft dark brown sugar 100g/3½oz unsalted butter 1 vanilla pod or ½ tsp vanilla extract Method Place the cream, sugar and butter in a saucepan over a medium heat and let the sugar dissolve completely. CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.Resist the temptation to stir the mixture so you avoid the sugar splashing up the sides of the pan (this will result in a grainy sauce). Instead, hold the pan and gently swirl the sauce in a circular motion. Be patient, and once everything has dissolved increase the temperature to medium-high. Avoid stirring until the sauce begins to turn a darker colour, using the swirling motion to move the sauce around the pan.As the sauce bubbles up it will turn browner. Now is the time to stir to prevent burning. This is very hot so please avoid the temptation to dip your finger in and have a taste!Lay the vanilla pod flat on a chopping board, if using. Use a sharp knife to slice the pod lengthways down the middle, creating two long halves. To collect the seeds, scrape the back of the knife down the inside length of each half.Continue stirring gently until the sauce has thickened enough to coat the back of a spoon and turned a dark brown colour. Remove it from the heat and stir in the vanilla seeds or extract. Store the sauce in the fridge until ready to use. Place the cream, sugar and butter in a saucepan over a medium heat and let the sugar dissolve completely. CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over. Place the cream, sugar and butter in a saucepan over a medium heat and let the sugar dissolve completely. CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over. Resist the temptation to stir the mixture so you avoid the sugar splashing up the sides of the pan (this will result in a grainy sauce). Instead, hold the pan and gently swirl the sauce in a circular motion. Be patient, and once everything has dissolved increase the temperature to medium-high. Avoid stirring until the sauce begins to turn a darker colour, using the swirling motion to move the sauce around the pan. Resist the temptation to stir the mixture so you avoid the sugar splashing up the sides of the pan (this will result in a grainy sauce). Instead, hold the pan and gently swirl the sauce in a circular motion. Be patient, and once everything has dissolved increase the temperature to medium-high. Avoid stirring until the sauce begins to turn a darker colour, using the swirling motion to move the sauce around the pan. As the sauce bubbles up it will turn browner. Now is the time to stir to prevent burning. This is very hot so please avoid the temptation to dip your finger in and have a taste! As the sauce bubbles up it will turn browner. Now is the time to stir to prevent burning. This is very hot so please avoid the temptation to dip your finger in and have a taste! Lay the vanilla pod flat on a chopping board, if using. Use a sharp knife to slice the pod lengthways down the middle, creating two long halves. To collect the seeds, scrape the back of the knife down the inside length of each half. Lay the vanilla pod flat on a chopping board, if using. Use a sharp knife to slice the pod lengthways down the middle, creating two long halves. To collect the seeds, scrape the back of the knife down the inside length of each half. Continue stirring gently until the sauce has thickened enough to coat the back of a spoon and turned a dark brown colour. Remove it from the heat and stir in the vanilla seeds or extract. Store the sauce in the fridge until ready to use. Continue stirring gently until the sauce has thickened enough to coat the back of a spoon and turned a dark brown colour. Remove it from the heat and stir in the vanilla seeds or extract. Store the sauce in the fridge until ready to use. Recipe tips Add the toffee sauce to plain yoghurt or pour generously over sponge pudding with ice cream. Put the empty vanilla pod halves in a pot of sugar to make your own vanilla sugar, and enjoy with coffee or desserts. | {
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"content": "An average of 4.5 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/toffee_sauce_96260_16x9.jpg Few things are as irresistible as a gloriously golden toffee sauce. Ludicrously moreish and rich with a deep caramel flavour, this simple yet versatile sauce is a real crowd-pleasing treat. 200ml/7oz double cream200g/7oz soft dark brown sugar100g/3½oz unsalted butter1 vanilla pod or ½ tsp vanilla extract 200ml/7oz double cream 200g/7oz soft dark brown sugar 100g/3½oz unsalted butter 1 vanilla pod or ½ tsp vanilla extract Method Place the cream, sugar and butter in a saucepan over a medium heat and let the sugar dissolve completely. CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.Resist the temptation to stir the mixture so you avoid the sugar splashing up the sides of the pan (this will result in a grainy sauce). Instead, hold the pan and gently swirl the sauce in a circular motion. Be patient, and once everything has dissolved increase the temperature to medium-high. Avoid stirring until the sauce begins to turn a darker colour, using the swirling motion to move the sauce around the pan.As the sauce bubbles up it will turn browner. Now is the time to stir to prevent burning. This is very hot so please avoid the temptation to dip your finger in and have a taste!Lay the vanilla pod flat on a chopping board, if using. Use a sharp knife to slice the pod lengthways down the middle, creating two long halves. To collect the seeds, scrape the back of the knife down the inside length of each half.Continue stirring gently until the sauce has thickened enough to coat the back of a spoon and turned a dark brown colour. Remove it from the heat and stir in the vanilla seeds or extract. Store the sauce in the fridge until ready to use. Place the cream, sugar and butter in a saucepan over a medium heat and let the sugar dissolve completely. CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over. Place the cream, sugar and butter in a saucepan over a medium heat and let the sugar dissolve completely. CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over. Resist the temptation to stir the mixture so you avoid the sugar splashing up the sides of the pan (this will result in a grainy sauce). Instead, hold the pan and gently swirl the sauce in a circular motion. Be patient, and once everything has dissolved increase the temperature to medium-high. Avoid stirring until the sauce begins to turn a darker colour, using the swirling motion to move the sauce around the pan. Resist the temptation to stir the mixture so you avoid the sugar splashing up the sides of the pan (this will result in a grainy sauce). Instead, hold the pan and gently swirl the sauce in a circular motion. Be patient, and once everything has dissolved increase the temperature to medium-high. Avoid stirring until the sauce begins to turn a darker colour, using the swirling motion to move the sauce around the pan. As the sauce bubbles up it will turn browner. Now is the time to stir to prevent burning. This is very hot so please avoid the temptation to dip your finger in and have a taste! As the sauce bubbles up it will turn browner. Now is the time to stir to prevent burning. This is very hot so please avoid the temptation to dip your finger in and have a taste! Lay the vanilla pod flat on a chopping board, if using. Use a sharp knife to slice the pod lengthways down the middle, creating two long halves. To collect the seeds, scrape the back of the knife down the inside length of each half. Lay the vanilla pod flat on a chopping board, if using. Use a sharp knife to slice the pod lengthways down the middle, creating two long halves. To collect the seeds, scrape the back of the knife down the inside length of each half. Continue stirring gently until the sauce has thickened enough to coat the back of a spoon and turned a dark brown colour. Remove it from the heat and stir in the vanilla seeds or extract. Store the sauce in the fridge until ready to use. Continue stirring gently until the sauce has thickened enough to coat the back of a spoon and turned a dark brown colour. Remove it from the heat and stir in the vanilla seeds or extract. Store the sauce in the fridge until ready to use. Recipe tips Add the toffee sauce to plain yoghurt or pour generously over sponge pudding with ice cream. Put the empty vanilla pod halves in a pot of sugar to make your own vanilla sugar, and enjoy with coffee or desserts."
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} | bdbc829767f587f1b895fc20f5477a75c1e2c0eb933a05391f0895fe2013babd | Profiteroles with chocolate sauce recipe
Preheat the oven to 200C/180C Fan/Gas 6. Take a large sheet of baking paper, fold it half and crease it down the middle, then unfold. Sift the flour and salt onto the baking paper. Put the butter in a saucepan with 150ml/5fl oz cold water. Place over a medium heat – ideally you want the water to come to the boil just as the butter has melted. Turn off the heat as soon as the water comes to the boil, then, using the greaseproof paper as a chute, add all the flour to the pan in one go. Using a spoon in your other hand, vigorously beat in the flour to make a thick, lump-free paste. It should form a ball that leaves the sides of the pan clean. (You can use an electric whisk to do this if you prefer.)Transfer the mixture to a plate and leave to cool for 10–15 minutes, then put it back into the cool pan or a bowl. Beat in the eggs, a little at a time, fully incorporating each batch before adding any more. Keep doing this until all the egg is used and you have a smooth, glossy paste.Line a baking sheet with baking paper and sprinkle it with a few drops of water. Using 2 teaspoons (or a piping bag), drop teaspoonfuls of the paste into the sheet, allowing space around them as they will puff up during cooking. The mixture should yield 16–20 profiteroles. Bake for 10 minutes, then increase the heat to 220C/200C Fan/Gas 7 and cook for a further 15 minutes or so until they are well-risen and golden-brown. Remove from the oven.Pierce the base of each and make a small hole the size of the tip of a piping nozzle. Put the profiteroles back in the oven for 2 minutes, holes uppermost, to allow the insides to dry out a little. Then transfer to a wire rack to cool.To make the chocolate sauce, place a heatproof bowl over a pan of just simmering water – the base of the bowl shouldn’t touch the water. Add the butter and chocolate, then stir together until melted, smooth and glossy. Whisk the cream until soft peaks form when the whisk is removed. Stir in the sugar and vanilla. Spoon the sweetened cream into a piping bag, fitted with a 0.5–1cm/¼–½in plain nozzle, then fill each profiterole. Serve the profiteroles drizzled with warm chocolate sauce. Preheat the oven to 200C/180C Fan/Gas 6. Take a large sheet of baking paper, fold it half and crease it down the middle, then unfold. Sift the flour and salt onto the baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Take a large sheet of baking paper, fold it half and crease it down the middle, then unfold. Sift the flour and salt onto the baking paper. Put the butter in a saucepan with 150ml/5fl oz cold water. Place over a medium heat – ideally you want the water to come to the boil just as the butter has melted. Turn off the heat as soon as the water comes to the boil, then, using the greaseproof paper as a chute, add all the flour to the pan in one go. Put the butter in a saucepan with 150ml/5fl oz cold water. Place over a medium heat – ideally you want the water to come to the boil just as the butter has melted. Turn off the heat as soon as the water comes to the boil, then, using the greaseproof paper as a chute, add all the flour to the pan in one go. Using a spoon in your other hand, vigorously beat in the flour to make a thick, lump-free paste. It should form a ball that leaves the sides of the pan clean. (You can use an electric whisk to do this if you prefer.) Using a spoon in your other hand, vigorously beat in the flour to make a thick, lump-free paste. It should form a ball that leaves the sides of the pan clean. (You can use an electric whisk to do this if you prefer.) Transfer the mixture to a plate and leave to cool for 10–15 minutes, then put it back into the cool pan or a bowl. Transfer the mixture to a plate and leave to cool for 10–15 minutes, then put it back into the cool pan or a bowl. Beat in the eggs, a little at a time, fully incorporating each batch before adding any more. Keep doing this until all the egg is used and you have a smooth, glossy paste. Beat in the eggs, a little at a time, fully incorporating each batch before adding any more. Keep doing this until all the egg is used and you have a smooth, glossy paste. Line a baking sheet with baking paper and sprinkle it with a few drops of water. Using 2 teaspoons (or a piping bag), drop teaspoonfuls of the paste into the sheet, allowing space around them as they will puff up during cooking. The mixture should yield 16–20 profiteroles. Line a baking sheet with baking paper and sprinkle it with a few drops of water. Using 2 teaspoons (or a piping bag), drop teaspoonfuls of the paste into the sheet, allowing space around them as they will puff up during cooking. The mixture should yield 16–20 profiteroles. Bake for 10 minutes, then increase the heat to 220C/200C Fan/Gas 7 and cook for a further 15 minutes or so until they are well-risen and golden-brown. Remove from the oven. Bake for 10 minutes, then increase the heat to 220C/200C Fan/Gas 7 and cook for a further 15 minutes or so until they are well-risen and golden-brown. Remove from the oven. Pierce the base of each and make a small hole the size of the tip of a piping nozzle. Put the profiteroles back in the oven for 2 minutes, holes uppermost, to allow the insides to dry out a little. Then transfer to a wire rack to cool. Pierce the base of each and make a small hole the size of the tip of a piping nozzle. Put the profiteroles back in the oven for 2 minutes, holes uppermost, to allow the insides to dry out a little. Then transfer to a wire rack to cool. To make the chocolate sauce, place a heatproof bowl over a pan of just simmering water – the base of the bowl shouldn’t touch the water. Add the butter and chocolate, then stir together until melted, smooth and glossy. To make the chocolate sauce, place a heatproof bowl over a pan of just simmering water – the base of the bowl shouldn’t touch the water. Add the butter and chocolate, then stir together until melted, smooth and glossy. Whisk the cream until soft peaks form when the whisk is removed. Stir in the sugar and vanilla. Spoon the sweetened cream into a piping bag, fitted with a 0.5–1cm/¼–½in plain nozzle, then fill each profiterole. Whisk the cream until soft peaks form when the whisk is removed. Stir in the sugar and vanilla. Spoon the sweetened cream into a piping bag, fitted with a 0.5–1cm/¼–½in plain nozzle, then fill each profiterole. Serve the profiteroles drizzled with warm chocolate sauce. Serve the profiteroles drizzled with warm chocolate sauce. | {
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"content": "Preheat the oven to 200C/180C Fan/Gas 6. Take a large sheet of baking paper, fold it half and crease it down the middle, then unfold. Sift the flour and salt onto the baking paper. Put the butter in a saucepan with 150ml/5fl oz cold water. Place over a medium heat – ideally you want the water to come to the boil just as the butter has melted. Turn off the heat as soon as the water comes to the boil, then, using the greaseproof paper as a chute, add all the flour to the pan in one go. Using a spoon in your other hand, vigorously beat in the flour to make a thick, lump-free paste. It should form a ball that leaves the sides of the pan clean. (You can use an electric whisk to do this if you prefer.)Transfer the mixture to a plate and leave to cool for 10–15 minutes, then put it back into the cool pan or a bowl. Beat in the eggs, a little at a time, fully incorporating each batch before adding any more. Keep doing this until all the egg is used and you have a smooth, glossy paste.Line a baking sheet with baking paper and sprinkle it with a few drops of water. Using 2 teaspoons (or a piping bag), drop teaspoonfuls of the paste into the sheet, allowing space around them as they will puff up during cooking. The mixture should yield 16–20 profiteroles. Bake for 10 minutes, then increase the heat to 220C/200C Fan/Gas 7 and cook for a further 15 minutes or so until they are well-risen and golden-brown. Remove from the oven.Pierce the base of each and make a small hole the size of the tip of a piping nozzle. Put the profiteroles back in the oven for 2 minutes, holes uppermost, to allow the insides to dry out a little. Then transfer to a wire rack to cool.To make the chocolate sauce, place a heatproof bowl over a pan of just simmering water – the base of the bowl shouldn’t touch the water. Add the butter and chocolate, then stir together until melted, smooth and glossy. Whisk the cream until soft peaks form when the whisk is removed. Stir in the sugar and vanilla. Spoon the sweetened cream into a piping bag, fitted with a 0.5–1cm/¼–½in plain nozzle, then fill each profiterole. Serve the profiteroles drizzled with warm chocolate sauce. Preheat the oven to 200C/180C Fan/Gas 6. Take a large sheet of baking paper, fold it half and crease it down the middle, then unfold. Sift the flour and salt onto the baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Take a large sheet of baking paper, fold it half and crease it down the middle, then unfold. Sift the flour and salt onto the baking paper. Put the butter in a saucepan with 150ml/5fl oz cold water. Place over a medium heat – ideally you want the water to come to the boil just as the butter has melted. Turn off the heat as soon as the water comes to the boil, then, using the greaseproof paper as a chute, add all the flour to the pan in one go. Put the butter in a saucepan with 150ml/5fl oz cold water. Place over a medium heat – ideally you want the water to come to the boil just as the butter has melted. Turn off the heat as soon as the water comes to the boil, then, using the greaseproof paper as a chute, add all the flour to the pan in one go. Using a spoon in your other hand, vigorously beat in the flour to make a thick, lump-free paste. It should form a ball that leaves the sides of the pan clean. (You can use an electric whisk to do this if you prefer.) Using a spoon in your other hand, vigorously beat in the flour to make a thick, lump-free paste. It should form a ball that leaves the sides of the pan clean. (You can use an electric whisk to do this if you prefer.) Transfer the mixture to a plate and leave to cool for 10–15 minutes, then put it back into the cool pan or a bowl. Transfer the mixture to a plate and leave to cool for 10–15 minutes, then put it back into the cool pan or a bowl. Beat in the eggs, a little at a time, fully incorporating each batch before adding any more. Keep doing this until all the egg is used and you have a smooth, glossy paste. Beat in the eggs, a little at a time, fully incorporating each batch before adding any more. Keep doing this until all the egg is used and you have a smooth, glossy paste. Line a baking sheet with baking paper and sprinkle it with a few drops of water. Using 2 teaspoons (or a piping bag), drop teaspoonfuls of the paste into the sheet, allowing space around them as they will puff up during cooking. The mixture should yield 16–20 profiteroles. Line a baking sheet with baking paper and sprinkle it with a few drops of water. Using 2 teaspoons (or a piping bag), drop teaspoonfuls of the paste into the sheet, allowing space around them as they will puff up during cooking. The mixture should yield 16–20 profiteroles. Bake for 10 minutes, then increase the heat to 220C/200C Fan/Gas 7 and cook for a further 15 minutes or so until they are well-risen and golden-brown. Remove from the oven. Bake for 10 minutes, then increase the heat to 220C/200C Fan/Gas 7 and cook for a further 15 minutes or so until they are well-risen and golden-brown. Remove from the oven. Pierce the base of each and make a small hole the size of the tip of a piping nozzle. Put the profiteroles back in the oven for 2 minutes, holes uppermost, to allow the insides to dry out a little. Then transfer to a wire rack to cool. Pierce the base of each and make a small hole the size of the tip of a piping nozzle. Put the profiteroles back in the oven for 2 minutes, holes uppermost, to allow the insides to dry out a little. Then transfer to a wire rack to cool. To make the chocolate sauce, place a heatproof bowl over a pan of just simmering water – the base of the bowl shouldn’t touch the water. Add the butter and chocolate, then stir together until melted, smooth and glossy. To make the chocolate sauce, place a heatproof bowl over a pan of just simmering water – the base of the bowl shouldn’t touch the water. Add the butter and chocolate, then stir together until melted, smooth and glossy. Whisk the cream until soft peaks form when the whisk is removed. Stir in the sugar and vanilla. Spoon the sweetened cream into a piping bag, fitted with a 0.5–1cm/¼–½in plain nozzle, then fill each profiterole. Whisk the cream until soft peaks form when the whisk is removed. Stir in the sugar and vanilla. Spoon the sweetened cream into a piping bag, fitted with a 0.5–1cm/¼–½in plain nozzle, then fill each profiterole. Serve the profiteroles drizzled with warm chocolate sauce. Serve the profiteroles drizzled with warm chocolate sauce."
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} | f796a7a2559089dd540f2960782aaffe9bf644279ad3a769dc6973a25bde3e7d | Paul’s chocolate éclairs recipe
An average of 4.4 out of 5 stars from 20 ratings Take on the éclair as your next Bake Off challenge. Paul Hollywood’s easy recipe ensures crisp, light choux pastry every time. 65g/2½oz plain flour, siftedpinch salt50g/2oz unsalted butter, diced, plus extra for greasing2 free-range eggs, beaten 65g/2½oz plain flour, sifted pinch salt 50g/2oz unsalted butter, diced, plus extra for greasing 2 free-range eggs, beaten 200ml/7fl oz whipping cream5 tsp icing sugar, sifted1 tsp vanilla extract 200ml/7fl oz whipping cream 5 tsp icing sugar, sifted 1 tsp vanilla extract 100g/3½oz milk chocolate, chopped 100g/3½oz milk chocolate, chopped Method Preheat the oven to 200C/400F/Gas 6. Generously grease a baking tray with butter.Sift the flour onto a sheet of greaseproof paper. Put 120ml/4fl oz water into a medium-sized pan with the salt and butter and heat gently until the butter has completely melted – don’t let the water boil and begin to evaporate. Quickly bring the mixture to the boil and tip in all the flour in one go. Remove the pan from the heat and beat furiously with a wooden spoon – don’t worry, the mixture will look messy at first but will soon come together to make a smooth heavy dough.Put the pan back on a low heat and beat the dough for about a minute to slightly cook the dough – it should come away from the sides of the pan to make a smooth, glossy ball. Tip the dough into a large mixing bowl and leave to cool until tepid. Beat the eggs in a bowl until combined, then gradually beat them into the dough with an electric whisk or mixer, or a wooden spoon, beating well after each addition. (You may not need all the egg.) The dough should be very shiny and paste-like, and fall from a spoon when lightly shaken.Spoon the pastry into a piping bag fitted with a 1.25cm/½in plain nozzle and pipe 12 x 10cm/4in lengths onto the greased baking tray. Sprinkle the tray, not the pastry, with a few drops of water, and bake in the oven for 15 minutes. Then, without opening the door, reduce the oven temperature to 170C/325F/Gas 3 and bake for 10 minutes, or until golden-brown and crisp.Remove the tray from the oven and carefully make a small hole in the side of each éclair to allow steam to escape. Return to the oven and bake for a further five minutes, or until the pastry is completely crisp. Remove from the oven and transfer to a wire rack to cool.For the filling, whip the cream with the sugar and vanilla extract in a bowl until just stiff. Once the éclairs have cooled, cut down the length of one side of each éclair and pipe in the whipped cream.Melt the chocolate over a double boiler or a bowl suspended over a pan of simmering water (do not allow the bottom of the bowl to touch the water) and allow it to cool slightly. Dip the tops of the éclairs in the chocolate and let the chocolate set before serving. Preheat the oven to 200C/400F/Gas 6. Generously grease a baking tray with butter. Preheat the oven to 200C/400F/Gas 6. Generously grease a baking tray with butter. Sift the flour onto a sheet of greaseproof paper. Sift the flour onto a sheet of greaseproof paper. Put 120ml/4fl oz water into a medium-sized pan with the salt and butter and heat gently until the butter has completely melted – don’t let the water boil and begin to evaporate. Quickly bring the mixture to the boil and tip in all the flour in one go. Remove the pan from the heat and beat furiously with a wooden spoon – don’t worry, the mixture will look messy at first but will soon come together to make a smooth heavy dough. Put 120ml/4fl oz water into a medium-sized pan with the salt and butter and heat gently until the butter has completely melted – don’t let the water boil and begin to evaporate. Quickly bring the mixture to the boil and tip in all the flour in one go. Remove the pan from the heat and beat furiously with a wooden spoon – don’t worry, the mixture will look messy at first but will soon come together to make a smooth heavy dough. Put the pan back on a low heat and beat the dough for about a minute to slightly cook the dough – it should come away from the sides of the pan to make a smooth, glossy ball. Tip the dough into a large mixing bowl and leave to cool until tepid. Put the pan back on a low heat and beat the dough for about a minute to slightly cook the dough – it should come away from the sides of the pan to make a smooth, glossy ball. Tip the dough into a large mixing bowl and leave to cool until tepid. Beat the eggs in a bowl until combined, then gradually beat them into the dough with an electric whisk or mixer, or a wooden spoon, beating well after each addition. (You may not need all the egg.) The dough should be very shiny and paste-like, and fall from a spoon when lightly shaken. Beat the eggs in a bowl until combined, then gradually beat them into the dough with an electric whisk or mixer, or a wooden spoon, beating well after each addition. (You may not need all the egg.) The dough should be very shiny and paste-like, and fall from a spoon when lightly shaken. Spoon the pastry into a piping bag fitted with a 1.25cm/½in plain nozzle and pipe 12 x 10cm/4in lengths onto the greased baking tray. Spoon the pastry into a piping bag fitted with a 1.25cm/½in plain nozzle and pipe 12 x 10cm/4in lengths onto the greased baking tray. Sprinkle the tray, not the pastry, with a few drops of water, and bake in the oven for 15 minutes. Then, without opening the door, reduce the oven temperature to 170C/325F/Gas 3 and bake for 10 minutes, or until golden-brown and crisp. Sprinkle the tray, not the pastry, with a few drops of water, and bake in the oven for 15 minutes. Then, without opening the door, reduce the oven temperature to 170C/325F/Gas 3 and bake for 10 minutes, or until golden-brown and crisp. Remove the tray from the oven and carefully make a small hole in the side of each éclair to allow steam to escape. Return to the oven and bake for a further five minutes, or until the pastry is completely crisp. Remove from the oven and transfer to a wire rack to cool. Remove the tray from the oven and carefully make a small hole in the side of each éclair to allow steam to escape. Return to the oven and bake for a further five minutes, or until the pastry is completely crisp. Remove from the oven and transfer to a wire rack to cool. For the filling, whip the cream with the sugar and vanilla extract in a bowl until just stiff. For the filling, whip the cream with the sugar and vanilla extract in a bowl until just stiff. Once the éclairs have cooled, cut down the length of one side of each éclair and pipe in the whipped cream. Once the éclairs have cooled, cut down the length of one side of each éclair and pipe in the whipped cream. Melt the chocolate over a double boiler or a bowl suspended over a pan of simmering water (do not allow the bottom of the bowl to touch the water) and allow it to cool slightly. Dip the tops of the éclairs in the chocolate and let the chocolate set before serving. Melt the chocolate over a double boiler or a bowl suspended over a pan of simmering water (do not allow the bottom of the bowl to touch the water) and allow it to cool slightly. Dip the tops of the éclairs in the chocolate and let the chocolate set before serving. | {
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"title": "Paul’s chocolate éclairs recipe",
"content": "An average of 4.4 out of 5 stars from 20 ratings Take on the éclair as your next Bake Off challenge. Paul Hollywood’s easy recipe ensures crisp, light choux pastry every time. 65g/2½oz plain flour, siftedpinch salt50g/2oz unsalted butter, diced, plus extra for greasing2 free-range eggs, beaten 65g/2½oz plain flour, sifted pinch salt 50g/2oz unsalted butter, diced, plus extra for greasing 2 free-range eggs, beaten 200ml/7fl oz whipping cream5 tsp icing sugar, sifted1 tsp vanilla extract 200ml/7fl oz whipping cream 5 tsp icing sugar, sifted 1 tsp vanilla extract 100g/3½oz milk chocolate, chopped 100g/3½oz milk chocolate, chopped Method Preheat the oven to 200C/400F/Gas 6. Generously grease a baking tray with butter.Sift the flour onto a sheet of greaseproof paper. Put 120ml/4fl oz water into a medium-sized pan with the salt and butter and heat gently until the butter has completely melted – don’t let the water boil and begin to evaporate. Quickly bring the mixture to the boil and tip in all the flour in one go. Remove the pan from the heat and beat furiously with a wooden spoon – don’t worry, the mixture will look messy at first but will soon come together to make a smooth heavy dough.Put the pan back on a low heat and beat the dough for about a minute to slightly cook the dough – it should come away from the sides of the pan to make a smooth, glossy ball. Tip the dough into a large mixing bowl and leave to cool until tepid. Beat the eggs in a bowl until combined, then gradually beat them into the dough with an electric whisk or mixer, or a wooden spoon, beating well after each addition. (You may not need all the egg.) The dough should be very shiny and paste-like, and fall from a spoon when lightly shaken.Spoon the pastry into a piping bag fitted with a 1.25cm/½in plain nozzle and pipe 12 x 10cm/4in lengths onto the greased baking tray. Sprinkle the tray, not the pastry, with a few drops of water, and bake in the oven for 15 minutes. Then, without opening the door, reduce the oven temperature to 170C/325F/Gas 3 and bake for 10 minutes, or until golden-brown and crisp.Remove the tray from the oven and carefully make a small hole in the side of each éclair to allow steam to escape. Return to the oven and bake for a further five minutes, or until the pastry is completely crisp. Remove from the oven and transfer to a wire rack to cool.For the filling, whip the cream with the sugar and vanilla extract in a bowl until just stiff. Once the éclairs have cooled, cut down the length of one side of each éclair and pipe in the whipped cream.Melt the chocolate over a double boiler or a bowl suspended over a pan of simmering water (do not allow the bottom of the bowl to touch the water) and allow it to cool slightly. Dip the tops of the éclairs in the chocolate and let the chocolate set before serving. Preheat the oven to 200C/400F/Gas 6. Generously grease a baking tray with butter. Preheat the oven to 200C/400F/Gas 6. Generously grease a baking tray with butter. Sift the flour onto a sheet of greaseproof paper. Sift the flour onto a sheet of greaseproof paper. Put 120ml/4fl oz water into a medium-sized pan with the salt and butter and heat gently until the butter has completely melted – don’t let the water boil and begin to evaporate. Quickly bring the mixture to the boil and tip in all the flour in one go. Remove the pan from the heat and beat furiously with a wooden spoon – don’t worry, the mixture will look messy at first but will soon come together to make a smooth heavy dough. Put 120ml/4fl oz water into a medium-sized pan with the salt and butter and heat gently until the butter has completely melted – don’t let the water boil and begin to evaporate. Quickly bring the mixture to the boil and tip in all the flour in one go. Remove the pan from the heat and beat furiously with a wooden spoon – don’t worry, the mixture will look messy at first but will soon come together to make a smooth heavy dough. Put the pan back on a low heat and beat the dough for about a minute to slightly cook the dough – it should come away from the sides of the pan to make a smooth, glossy ball. Tip the dough into a large mixing bowl and leave to cool until tepid. Put the pan back on a low heat and beat the dough for about a minute to slightly cook the dough – it should come away from the sides of the pan to make a smooth, glossy ball. Tip the dough into a large mixing bowl and leave to cool until tepid. Beat the eggs in a bowl until combined, then gradually beat them into the dough with an electric whisk or mixer, or a wooden spoon, beating well after each addition. (You may not need all the egg.) The dough should be very shiny and paste-like, and fall from a spoon when lightly shaken. Beat the eggs in a bowl until combined, then gradually beat them into the dough with an electric whisk or mixer, or a wooden spoon, beating well after each addition. (You may not need all the egg.) The dough should be very shiny and paste-like, and fall from a spoon when lightly shaken. Spoon the pastry into a piping bag fitted with a 1.25cm/½in plain nozzle and pipe 12 x 10cm/4in lengths onto the greased baking tray. Spoon the pastry into a piping bag fitted with a 1.25cm/½in plain nozzle and pipe 12 x 10cm/4in lengths onto the greased baking tray. Sprinkle the tray, not the pastry, with a few drops of water, and bake in the oven for 15 minutes. Then, without opening the door, reduce the oven temperature to 170C/325F/Gas 3 and bake for 10 minutes, or until golden-brown and crisp. Sprinkle the tray, not the pastry, with a few drops of water, and bake in the oven for 15 minutes. Then, without opening the door, reduce the oven temperature to 170C/325F/Gas 3 and bake for 10 minutes, or until golden-brown and crisp. Remove the tray from the oven and carefully make a small hole in the side of each éclair to allow steam to escape. Return to the oven and bake for a further five minutes, or until the pastry is completely crisp. Remove from the oven and transfer to a wire rack to cool. Remove the tray from the oven and carefully make a small hole in the side of each éclair to allow steam to escape. Return to the oven and bake for a further five minutes, or until the pastry is completely crisp. Remove from the oven and transfer to a wire rack to cool. For the filling, whip the cream with the sugar and vanilla extract in a bowl until just stiff. For the filling, whip the cream with the sugar and vanilla extract in a bowl until just stiff. Once the éclairs have cooled, cut down the length of one side of each éclair and pipe in the whipped cream. Once the éclairs have cooled, cut down the length of one side of each éclair and pipe in the whipped cream. Melt the chocolate over a double boiler or a bowl suspended over a pan of simmering water (do not allow the bottom of the bowl to touch the water) and allow it to cool slightly. Dip the tops of the éclairs in the chocolate and let the chocolate set before serving. Melt the chocolate over a double boiler or a bowl suspended over a pan of simmering water (do not allow the bottom of the bowl to touch the water) and allow it to cool slightly. Dip the tops of the éclairs in the chocolate and let the chocolate set before serving."
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Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a baking tray and line it with baking paper. Put the water, butter, sugar and salt into a pan. Put it on a medium–high heat and just barely bring to the boil. The sugar and butter need to dissolve. Once the butter and sugar have dissolved, turn the heat down and drop the flour in quickly in one go. Stir straight away and make sure to keep going, to avoid any lumps. The mixture should look smooth and be coming away from the sides of the pan as you mix it. Take off the heat and start adding the eggs a little at a time, making sure to mix after each addition. The mixture will look like it is separating as soon as you add each egg, but keep mixing and it will come together as one. Keep doing this until all the eggs have been added. The dough should be smooth. Pour the mixture into the centre of the prepared tray. Using an offset spatula or the back of a spoon, spread the mixture to a rectangle shape, roughly 20cm x 30cm/8in x 12in. Wet your fingers and pat down any peaks that may have formed, then pop it into the oven for 30 minutes.Meanwhile have a clean tea towel ready for when you take out the pastry. Take the éclair roll out of the oven and turn it out on to the tea towel. Roll up the pastry from the shorter end, using the tea towel to help – being sure to roll up the tea towel inside the pastry too. Leave for 20 minutes to cool. Make the filling by whipping the cream with the icing sugar and vanilla bean paste in a bowl until soft peaks form when the whisk is removed from the bowl. Set aside.To make the ganache, chop the dark chocolate and put it into a bowl. Warm the cream in a small pan, being careful not to let it boil. As soon as it just begins to come up to the boil, take it off the heat and pour it onto the chocolate. Mix until the chocolate has melted completely. Unroll the pastry, spread the cream all over and drizzle over the salted caramel. Re-roll the pastry, starting from the shorter end as before (this time don’t wrap up the tea towel – tea towels are not tasty!).Put the roll on a serving plate, spread the ganache on top and sprinkle over the chopped chocolate. Serve in slices. Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a baking tray and line it with baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a baking tray and line it with baking paper. Put the water, butter, sugar and salt into a pan. Put it on a medium–high heat and just barely bring to the boil. The sugar and butter need to dissolve. Put the water, butter, sugar and salt into a pan. Put it on a medium–high heat and just barely bring to the boil. The sugar and butter need to dissolve. Once the butter and sugar have dissolved, turn the heat down and drop the flour in quickly in one go. Stir straight away and make sure to keep going, to avoid any lumps. The mixture should look smooth and be coming away from the sides of the pan as you mix it. Once the butter and sugar have dissolved, turn the heat down and drop the flour in quickly in one go. Stir straight away and make sure to keep going, to avoid any lumps. The mixture should look smooth and be coming away from the sides of the pan as you mix it. Take off the heat and start adding the eggs a little at a time, making sure to mix after each addition. The mixture will look like it is separating as soon as you add each egg, but keep mixing and it will come together as one. Keep doing this until all the eggs have been added. The dough should be smooth. Take off the heat and start adding the eggs a little at a time, making sure to mix after each addition. The mixture will look like it is separating as soon as you add each egg, but keep mixing and it will come together as one. Keep doing this until all the eggs have been added. The dough should be smooth. Pour the mixture into the centre of the prepared tray. Using an offset spatula or the back of a spoon, spread the mixture to a rectangle shape, roughly 20cm x 30cm/8in x 12in. Wet your fingers and pat down any peaks that may have formed, then pop it into the oven for 30 minutes. Pour the mixture into the centre of the prepared tray. Using an offset spatula or the back of a spoon, spread the mixture to a rectangle shape, roughly 20cm x 30cm/8in x 12in. Wet your fingers and pat down any peaks that may have formed, then pop it into the oven for 30 minutes. Meanwhile have a clean tea towel ready for when you take out the pastry. Take the éclair roll out of the oven and turn it out on to the tea towel. Roll up the pastry from the shorter end, using the tea towel to help – being sure to roll up the tea towel inside the pastry too. Leave for 20 minutes to cool. Meanwhile have a clean tea towel ready for when you take out the pastry. Take the éclair roll out of the oven and turn it out on to the tea towel. Roll up the pastry from the shorter end, using the tea towel to help – being sure to roll up the tea towel inside the pastry too. Leave for 20 minutes to cool. Make the filling by whipping the cream with the icing sugar and vanilla bean paste in a bowl until soft peaks form when the whisk is removed from the bowl. Set aside. Make the filling by whipping the cream with the icing sugar and vanilla bean paste in a bowl until soft peaks form when the whisk is removed from the bowl. Set aside. To make the ganache, chop the dark chocolate and put it into a bowl. Warm the cream in a small pan, being careful not to let it boil. As soon as it just begins to come up to the boil, take it off the heat and pour it onto the chocolate. Mix until the chocolate has melted completely. To make the ganache, chop the dark chocolate and put it into a bowl. Warm the cream in a small pan, being careful not to let it boil. As soon as it just begins to come up to the boil, take it off the heat and pour it onto the chocolate. Mix until the chocolate has melted completely. Unroll the pastry, spread the cream all over and drizzle over the salted caramel. Re-roll the pastry, starting from the shorter end as before (this time don’t wrap up the tea towel – tea towels are not tasty!). Unroll the pastry, spread the cream all over and drizzle over the salted caramel. Re-roll the pastry, starting from the shorter end as before (this time don’t wrap up the tea towel – tea towels are not tasty!). Put the roll on a serving plate, spread the ganache on top and sprinkle over the chopped chocolate. Serve in slices. Put the roll on a serving plate, spread the ganache on top and sprinkle over the chopped chocolate. Serve in slices. | {
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"title": "Éclair roll recipe",
"content": "Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a baking tray and line it with baking paper. Put the water, butter, sugar and salt into a pan. Put it on a medium–high heat and just barely bring to the boil. The sugar and butter need to dissolve. Once the butter and sugar have dissolved, turn the heat down and drop the flour in quickly in one go. Stir straight away and make sure to keep going, to avoid any lumps. The mixture should look smooth and be coming away from the sides of the pan as you mix it. Take off the heat and start adding the eggs a little at a time, making sure to mix after each addition. The mixture will look like it is separating as soon as you add each egg, but keep mixing and it will come together as one. Keep doing this until all the eggs have been added. The dough should be smooth. Pour the mixture into the centre of the prepared tray. Using an offset spatula or the back of a spoon, spread the mixture to a rectangle shape, roughly 20cm x 30cm/8in x 12in. Wet your fingers and pat down any peaks that may have formed, then pop it into the oven for 30 minutes.Meanwhile have a clean tea towel ready for when you take out the pastry. Take the éclair roll out of the oven and turn it out on to the tea towel. Roll up the pastry from the shorter end, using the tea towel to help – being sure to roll up the tea towel inside the pastry too. Leave for 20 minutes to cool. Make the filling by whipping the cream with the icing sugar and vanilla bean paste in a bowl until soft peaks form when the whisk is removed from the bowl. Set aside.To make the ganache, chop the dark chocolate and put it into a bowl. Warm the cream in a small pan, being careful not to let it boil. As soon as it just begins to come up to the boil, take it off the heat and pour it onto the chocolate. Mix until the chocolate has melted completely. Unroll the pastry, spread the cream all over and drizzle over the salted caramel. Re-roll the pastry, starting from the shorter end as before (this time don’t wrap up the tea towel – tea towels are not tasty!).Put the roll on a serving plate, spread the ganache on top and sprinkle over the chopped chocolate. Serve in slices. Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a baking tray and line it with baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a baking tray and line it with baking paper. Put the water, butter, sugar and salt into a pan. Put it on a medium–high heat and just barely bring to the boil. The sugar and butter need to dissolve. Put the water, butter, sugar and salt into a pan. Put it on a medium–high heat and just barely bring to the boil. The sugar and butter need to dissolve. Once the butter and sugar have dissolved, turn the heat down and drop the flour in quickly in one go. Stir straight away and make sure to keep going, to avoid any lumps. The mixture should look smooth and be coming away from the sides of the pan as you mix it. Once the butter and sugar have dissolved, turn the heat down and drop the flour in quickly in one go. Stir straight away and make sure to keep going, to avoid any lumps. The mixture should look smooth and be coming away from the sides of the pan as you mix it. Take off the heat and start adding the eggs a little at a time, making sure to mix after each addition. The mixture will look like it is separating as soon as you add each egg, but keep mixing and it will come together as one. Keep doing this until all the eggs have been added. The dough should be smooth. Take off the heat and start adding the eggs a little at a time, making sure to mix after each addition. The mixture will look like it is separating as soon as you add each egg, but keep mixing and it will come together as one. Keep doing this until all the eggs have been added. The dough should be smooth. Pour the mixture into the centre of the prepared tray. Using an offset spatula or the back of a spoon, spread the mixture to a rectangle shape, roughly 20cm x 30cm/8in x 12in. Wet your fingers and pat down any peaks that may have formed, then pop it into the oven for 30 minutes. Pour the mixture into the centre of the prepared tray. Using an offset spatula or the back of a spoon, spread the mixture to a rectangle shape, roughly 20cm x 30cm/8in x 12in. Wet your fingers and pat down any peaks that may have formed, then pop it into the oven for 30 minutes. Meanwhile have a clean tea towel ready for when you take out the pastry. Take the éclair roll out of the oven and turn it out on to the tea towel. Roll up the pastry from the shorter end, using the tea towel to help – being sure to roll up the tea towel inside the pastry too. Leave for 20 minutes to cool. Meanwhile have a clean tea towel ready for when you take out the pastry. Take the éclair roll out of the oven and turn it out on to the tea towel. Roll up the pastry from the shorter end, using the tea towel to help – being sure to roll up the tea towel inside the pastry too. Leave for 20 minutes to cool. Make the filling by whipping the cream with the icing sugar and vanilla bean paste in a bowl until soft peaks form when the whisk is removed from the bowl. Set aside. Make the filling by whipping the cream with the icing sugar and vanilla bean paste in a bowl until soft peaks form when the whisk is removed from the bowl. Set aside. To make the ganache, chop the dark chocolate and put it into a bowl. Warm the cream in a small pan, being careful not to let it boil. As soon as it just begins to come up to the boil, take it off the heat and pour it onto the chocolate. Mix until the chocolate has melted completely. To make the ganache, chop the dark chocolate and put it into a bowl. Warm the cream in a small pan, being careful not to let it boil. As soon as it just begins to come up to the boil, take it off the heat and pour it onto the chocolate. Mix until the chocolate has melted completely. Unroll the pastry, spread the cream all over and drizzle over the salted caramel. Re-roll the pastry, starting from the shorter end as before (this time don’t wrap up the tea towel – tea towels are not tasty!). Unroll the pastry, spread the cream all over and drizzle over the salted caramel. Re-roll the pastry, starting from the shorter end as before (this time don’t wrap up the tea towel – tea towels are not tasty!). Put the roll on a serving plate, spread the ganache on top and sprinkle over the chopped chocolate. Serve in slices. Put the roll on a serving plate, spread the ganache on top and sprinkle over the chopped chocolate. Serve in slices."
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} | 9b431619e6c68dc9628525b7b0cc318eb35f88fcc026f4aec9dcb0d9ab056747 | Chocolate profiteroles recipe
Preheat the oven to 200C/400F/Gas 6. Place a small roasting tin in the bottom of the oven to heat.For the choux pastry, place the water, sugar and butter into a large saucepan. Heat gently until the butter has melted.Turn up the heat, then quickly pour in the flour and salt all in one go.Remove from the heat and beat the mixture vigorously until a smooth paste is formed. Once the mixture comes away from the side of the pan, transfer to a large bowl and leave to cool for 10-15 minutes.Beat in the eggs, a little at a time, until the mixture is smooth and glossy and has a soft dropping consistency - you may not need it all.Lightly grease a large baking sheet. Using a piping bag and plain 1cm/½in nozzle, pipe the mixture into small balls in lines across the baking sheet. Gently rub the top of each ball with a wet finger - this helps to make a crisper top.Place the baking sheet into the oven. Before closing the oven door, pour half a cup of water into the roasting tin at the bottom of the oven, then quickly shut the door. This helps to create more steam in the oven and make the pastry rise better. Bake for 25-30 minutes, or until golden-brown - if the profiteroles are too pale they will become soggy when cool.Remove from the oven and turn the oven off. Prick the base of each profiterole with a skewer. Place back onto the baking sheet with the hole in the base facing upwards and return to the oven for five minutes. The warm air from the oven helps to dry out the middle of the profiteroles.For the filling, lightly whip the cream with the orange zest until soft peaks form. When the profiteroles are cold, use a piping bag to pipe the cream into the profiteroles. For the chocolate sauce, place the water and sugar into a small saucepan and bring to the boil to make a syrup. Reduce the heat to a simmer and place the chocolate into a heatproof bowl set over the pan. Heat, stirring occasionally, until melted. Take the pan off the heat, pour the syrup mixture into the chocolate and stir until smooth and well combined.To serve, place the stuffed profiteroles into a large serving dish and pour over the chocolate sauce. Serve hot or cold. Preheat the oven to 200C/400F/Gas 6. Place a small roasting tin in the bottom of the oven to heat. Preheat the oven to 200C/400F/Gas 6. Place a small roasting tin in the bottom of the oven to heat. For the choux pastry, place the water, sugar and butter into a large saucepan. Heat gently until the butter has melted. For the choux pastry, place the water, sugar and butter into a large saucepan. Heat gently until the butter has melted. Turn up the heat, then quickly pour in the flour and salt all in one go. Turn up the heat, then quickly pour in the flour and salt all in one go. Remove from the heat and beat the mixture vigorously until a smooth paste is formed. Once the mixture comes away from the side of the pan, transfer to a large bowl and leave to cool for 10-15 minutes. Remove from the heat and beat the mixture vigorously until a smooth paste is formed. Once the mixture comes away from the side of the pan, transfer to a large bowl and leave to cool for 10-15 minutes. Beat in the eggs, a little at a time, until the mixture is smooth and glossy and has a soft dropping consistency - you may not need it all. Beat in the eggs, a little at a time, until the mixture is smooth and glossy and has a soft dropping consistency - you may not need it all. Lightly grease a large baking sheet. Using a piping bag and plain 1cm/½in nozzle, pipe the mixture into small balls in lines across the baking sheet. Gently rub the top of each ball with a wet finger - this helps to make a crisper top. Lightly grease a large baking sheet. Using a piping bag and plain 1cm/½in nozzle, pipe the mixture into small balls in lines across the baking sheet. Gently rub the top of each ball with a wet finger - this helps to make a crisper top. Place the baking sheet into the oven. Before closing the oven door, pour half a cup of water into the roasting tin at the bottom of the oven, then quickly shut the door. This helps to create more steam in the oven and make the pastry rise better. Bake for 25-30 minutes, or until golden-brown - if the profiteroles are too pale they will become soggy when cool. Place the baking sheet into the oven. Before closing the oven door, pour half a cup of water into the roasting tin at the bottom of the oven, then quickly shut the door. This helps to create more steam in the oven and make the pastry rise better. Bake for 25-30 minutes, or until golden-brown - if the profiteroles are too pale they will become soggy when cool. Remove from the oven and turn the oven off. Prick the base of each profiterole with a skewer. Place back onto the baking sheet with the hole in the base facing upwards and return to the oven for five minutes. The warm air from the oven helps to dry out the middle of the profiteroles. Remove from the oven and turn the oven off. Prick the base of each profiterole with a skewer. Place back onto the baking sheet with the hole in the base facing upwards and return to the oven for five minutes. The warm air from the oven helps to dry out the middle of the profiteroles. For the filling, lightly whip the cream with the orange zest until soft peaks form. When the profiteroles are cold, use a piping bag to pipe the cream into the profiteroles. For the filling, lightly whip the cream with the orange zest until soft peaks form. When the profiteroles are cold, use a piping bag to pipe the cream into the profiteroles. For the chocolate sauce, place the water and sugar into a small saucepan and bring to the boil to make a syrup. Reduce the heat to a simmer and place the chocolate into a heatproof bowl set over the pan. Heat, stirring occasionally, until melted. Take the pan off the heat, pour the syrup mixture into the chocolate and stir until smooth and well combined. For the chocolate sauce, place the water and sugar into a small saucepan and bring to the boil to make a syrup. Reduce the heat to a simmer and place the chocolate into a heatproof bowl set over the pan. Heat, stirring occasionally, until melted. Take the pan off the heat, pour the syrup mixture into the chocolate and stir until smooth and well combined. To serve, place the stuffed profiteroles into a large serving dish and pour over the chocolate sauce. Serve hot or cold. To serve, place the stuffed profiteroles into a large serving dish and pour over the chocolate sauce. Serve hot or cold. | {
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"title": "Chocolate profiteroles recipe",
"content": "Preheat the oven to 200C/400F/Gas 6. Place a small roasting tin in the bottom of the oven to heat.For the choux pastry, place the water, sugar and butter into a large saucepan. Heat gently until the butter has melted.Turn up the heat, then quickly pour in the flour and salt all in one go.Remove from the heat and beat the mixture vigorously until a smooth paste is formed. Once the mixture comes away from the side of the pan, transfer to a large bowl and leave to cool for 10-15 minutes.Beat in the eggs, a little at a time, until the mixture is smooth and glossy and has a soft dropping consistency - you may not need it all.Lightly grease a large baking sheet. Using a piping bag and plain 1cm/½in nozzle, pipe the mixture into small balls in lines across the baking sheet. Gently rub the top of each ball with a wet finger - this helps to make a crisper top.Place the baking sheet into the oven. Before closing the oven door, pour half a cup of water into the roasting tin at the bottom of the oven, then quickly shut the door. This helps to create more steam in the oven and make the pastry rise better. Bake for 25-30 minutes, or until golden-brown - if the profiteroles are too pale they will become soggy when cool.Remove from the oven and turn the oven off. Prick the base of each profiterole with a skewer. Place back onto the baking sheet with the hole in the base facing upwards and return to the oven for five minutes. The warm air from the oven helps to dry out the middle of the profiteroles.For the filling, lightly whip the cream with the orange zest until soft peaks form. When the profiteroles are cold, use a piping bag to pipe the cream into the profiteroles. For the chocolate sauce, place the water and sugar into a small saucepan and bring to the boil to make a syrup. Reduce the heat to a simmer and place the chocolate into a heatproof bowl set over the pan. Heat, stirring occasionally, until melted. Take the pan off the heat, pour the syrup mixture into the chocolate and stir until smooth and well combined.To serve, place the stuffed profiteroles into a large serving dish and pour over the chocolate sauce. Serve hot or cold. Preheat the oven to 200C/400F/Gas 6. Place a small roasting tin in the bottom of the oven to heat. Preheat the oven to 200C/400F/Gas 6. Place a small roasting tin in the bottom of the oven to heat. For the choux pastry, place the water, sugar and butter into a large saucepan. Heat gently until the butter has melted. For the choux pastry, place the water, sugar and butter into a large saucepan. Heat gently until the butter has melted. Turn up the heat, then quickly pour in the flour and salt all in one go. Turn up the heat, then quickly pour in the flour and salt all in one go. Remove from the heat and beat the mixture vigorously until a smooth paste is formed. Once the mixture comes away from the side of the pan, transfer to a large bowl and leave to cool for 10-15 minutes. Remove from the heat and beat the mixture vigorously until a smooth paste is formed. Once the mixture comes away from the side of the pan, transfer to a large bowl and leave to cool for 10-15 minutes. Beat in the eggs, a little at a time, until the mixture is smooth and glossy and has a soft dropping consistency - you may not need it all. Beat in the eggs, a little at a time, until the mixture is smooth and glossy and has a soft dropping consistency - you may not need it all. Lightly grease a large baking sheet. Using a piping bag and plain 1cm/½in nozzle, pipe the mixture into small balls in lines across the baking sheet. Gently rub the top of each ball with a wet finger - this helps to make a crisper top. Lightly grease a large baking sheet. Using a piping bag and plain 1cm/½in nozzle, pipe the mixture into small balls in lines across the baking sheet. Gently rub the top of each ball with a wet finger - this helps to make a crisper top. Place the baking sheet into the oven. Before closing the oven door, pour half a cup of water into the roasting tin at the bottom of the oven, then quickly shut the door. This helps to create more steam in the oven and make the pastry rise better. Bake for 25-30 minutes, or until golden-brown - if the profiteroles are too pale they will become soggy when cool. Place the baking sheet into the oven. Before closing the oven door, pour half a cup of water into the roasting tin at the bottom of the oven, then quickly shut the door. This helps to create more steam in the oven and make the pastry rise better. Bake for 25-30 minutes, or until golden-brown - if the profiteroles are too pale they will become soggy when cool. Remove from the oven and turn the oven off. Prick the base of each profiterole with a skewer. Place back onto the baking sheet with the hole in the base facing upwards and return to the oven for five minutes. The warm air from the oven helps to dry out the middle of the profiteroles. Remove from the oven and turn the oven off. Prick the base of each profiterole with a skewer. Place back onto the baking sheet with the hole in the base facing upwards and return to the oven for five minutes. The warm air from the oven helps to dry out the middle of the profiteroles. For the filling, lightly whip the cream with the orange zest until soft peaks form. When the profiteroles are cold, use a piping bag to pipe the cream into the profiteroles. For the filling, lightly whip the cream with the orange zest until soft peaks form. When the profiteroles are cold, use a piping bag to pipe the cream into the profiteroles. For the chocolate sauce, place the water and sugar into a small saucepan and bring to the boil to make a syrup. Reduce the heat to a simmer and place the chocolate into a heatproof bowl set over the pan. Heat, stirring occasionally, until melted. Take the pan off the heat, pour the syrup mixture into the chocolate and stir until smooth and well combined. For the chocolate sauce, place the water and sugar into a small saucepan and bring to the boil to make a syrup. Reduce the heat to a simmer and place the chocolate into a heatproof bowl set over the pan. Heat, stirring occasionally, until melted. Take the pan off the heat, pour the syrup mixture into the chocolate and stir until smooth and well combined. To serve, place the stuffed profiteroles into a large serving dish and pour over the chocolate sauce. Serve hot or cold. To serve, place the stuffed profiteroles into a large serving dish and pour over the chocolate sauce. Serve hot or cold."
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} | 7581514cabba99c9de921a2326ea6218fff73f32c4141a3bbcfec179020b8a70 | Salted caramel and coffee éclairs recipe
An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salted_caramel_and_23832_16x9.jpg These grown-up éclairs are very straightforward and will have you wowing family and friends. Equipment and preparation: you will need a piping bag fitted with a 1cm/½in plain nozzle. 50g/1¾oz unsalted butter, cut into roughly 1cm/½in pieces1 tsp caster sugarpinch salt65g/2¼oz strong white bread flour2 medium free-range eggs, beaten 50g/1¾oz unsalted butter, cut into roughly 1cm/½in pieces 1 tsp caster sugar pinch salt 65g/2¼oz strong white bread flour 2 medium free-range eggs, beaten 200g/7oz mascarpone1 tbsp icing sugar3 tbsp cold strong coffee (espresso is ideal)250ml/9fl oz double cream 200g/7oz mascarpone 1 tbsp icing sugar 3 tbsp cold strong coffee (espresso is ideal) 250ml/9fl oz double cream 150g/5½oz soft light brown sugar75g/2½oz soft, unsalted butterpinch salt50ml/2fl oz full-fat milk125g/4½oz icing sugar, sifted 150g/5½oz soft light brown sugar 75g/2½oz soft, unsalted butter pinch salt 50ml/2fl oz full-fat milk 125g/4½oz icing sugar, sifted Method Preheat your oven to 190C/375F/Gas 5. Line two baking trays with parchment.For the choux pastry, put the butter, sugar, salt and 150ml/5fl oz of water into a large saucepan. Heat gently until the butter has melted, then bring to the boil. Immediately remove from the heat and tip in the flour. Beat with a wooden spoon to form a smooth ball of dough that leaves the sides of the pan.Now vigorously beat the egg into the hot dough, a little at a time. This takes some elbow grease! As you add the egg, the dough will become stiff and glossy. Stop adding the egg if the dough starts to become loose – but you should use up all or most of it. Spoon the mixture into a piping bag fitted with a 1cm/½in plain nozzle. Pipe four sausage shapes, about 12cm/4½in long, on each baking tray, leaving plenty of space for them to spread during cooking.Bake for 30 minutes, or until well risen and golden-brown. Remove from the oven and split one side of each éclair to allow the steam to escape. Cool on a wire rack.To make the filling, beat the mascarpone in a bowl until smooth. Beat in the icing sugar and coffee. Whip the cream until it holds soft peaks when the whisk is removed. Fold the cream into the mascarpone mixture. Spoon the mixture into a piping bag fitted with a 1cm/½in plain nozzle and fill each éclair with the mix.To make the icing, put the sugar, butter and salt into a small saucepan. Gently heat until the butter has melted and the mixture is smooth. Add the milk, bring to the boil and boil for two minutes, stirring occasionally. Remove from the heat and sift in the icing sugar. Stir until smooth. Spread the icing on the éclairs. You’ll need to work quickly before the icing sets but it can be reheated if it sets before you have finished.Serve the éclairs as soon as the icing is set. Preheat your oven to 190C/375F/Gas 5. Line two baking trays with parchment. Preheat your oven to 190C/375F/Gas 5. Line two baking trays with parchment. For the choux pastry, put the butter, sugar, salt and 150ml/5fl oz of water into a large saucepan. Heat gently until the butter has melted, then bring to the boil. Immediately remove from the heat and tip in the flour. Beat with a wooden spoon to form a smooth ball of dough that leaves the sides of the pan. For the choux pastry, put the butter, sugar, salt and 150ml/5fl oz of water into a large saucepan. Heat gently until the butter has melted, then bring to the boil. Immediately remove from the heat and tip in the flour. Beat with a wooden spoon to form a smooth ball of dough that leaves the sides of the pan. Now vigorously beat the egg into the hot dough, a little at a time. This takes some elbow grease! As you add the egg, the dough will become stiff and glossy. Stop adding the egg if the dough starts to become loose – but you should use up all or most of it. Spoon the mixture into a piping bag fitted with a 1cm/½in plain nozzle. Pipe four sausage shapes, about 12cm/4½in long, on each baking tray, leaving plenty of space for them to spread during cooking. Now vigorously beat the egg into the hot dough, a little at a time. This takes some elbow grease! As you add the egg, the dough will become stiff and glossy. Stop adding the egg if the dough starts to become loose – but you should use up all or most of it. Spoon the mixture into a piping bag fitted with a 1cm/½in plain nozzle. Pipe four sausage shapes, about 12cm/4½in long, on each baking tray, leaving plenty of space for them to spread during cooking. Bake for 30 minutes, or until well risen and golden-brown. Remove from the oven and split one side of each éclair to allow the steam to escape. Cool on a wire rack. Bake for 30 minutes, or until well risen and golden-brown. Remove from the oven and split one side of each éclair to allow the steam to escape. Cool on a wire rack. To make the filling, beat the mascarpone in a bowl until smooth. Beat in the icing sugar and coffee. Whip the cream until it holds soft peaks when the whisk is removed. Fold the cream into the mascarpone mixture. Spoon the mixture into a piping bag fitted with a 1cm/½in plain nozzle and fill each éclair with the mix. To make the filling, beat the mascarpone in a bowl until smooth. Beat in the icing sugar and coffee. Whip the cream until it holds soft peaks when the whisk is removed. Fold the cream into the mascarpone mixture. Spoon the mixture into a piping bag fitted with a 1cm/½in plain nozzle and fill each éclair with the mix. To make the icing, put the sugar, butter and salt into a small saucepan. Gently heat until the butter has melted and the mixture is smooth. Add the milk, bring to the boil and boil for two minutes, stirring occasionally. Remove from the heat and sift in the icing sugar. Stir until smooth. Spread the icing on the éclairs. You’ll need to work quickly before the icing sets but it can be reheated if it sets before you have finished. To make the icing, put the sugar, butter and salt into a small saucepan. Gently heat until the butter has melted and the mixture is smooth. Add the milk, bring to the boil and boil for two minutes, stirring occasionally. Remove from the heat and sift in the icing sugar. Stir until smooth. Spread the icing on the éclairs. You’ll need to work quickly before the icing sets but it can be reheated if it sets before you have finished. Serve the éclairs as soon as the icing is set. Serve the éclairs as soon as the icing is set. | {
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"title": "Salted caramel and coffee éclairs recipe",
"content": "An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salted_caramel_and_23832_16x9.jpg These grown-up éclairs are very straightforward and will have you wowing family and friends. Equipment and preparation: you will need a piping bag fitted with a 1cm/½in plain nozzle. 50g/1¾oz unsalted butter, cut into roughly 1cm/½in pieces1 tsp caster sugarpinch salt65g/2¼oz strong white bread flour2 medium free-range eggs, beaten 50g/1¾oz unsalted butter, cut into roughly 1cm/½in pieces 1 tsp caster sugar pinch salt 65g/2¼oz strong white bread flour 2 medium free-range eggs, beaten 200g/7oz mascarpone1 tbsp icing sugar3 tbsp cold strong coffee (espresso is ideal)250ml/9fl oz double cream 200g/7oz mascarpone 1 tbsp icing sugar 3 tbsp cold strong coffee (espresso is ideal) 250ml/9fl oz double cream 150g/5½oz soft light brown sugar75g/2½oz soft, unsalted butterpinch salt50ml/2fl oz full-fat milk125g/4½oz icing sugar, sifted 150g/5½oz soft light brown sugar 75g/2½oz soft, unsalted butter pinch salt 50ml/2fl oz full-fat milk 125g/4½oz icing sugar, sifted Method Preheat your oven to 190C/375F/Gas 5. Line two baking trays with parchment.For the choux pastry, put the butter, sugar, salt and 150ml/5fl oz of water into a large saucepan. Heat gently until the butter has melted, then bring to the boil. Immediately remove from the heat and tip in the flour. Beat with a wooden spoon to form a smooth ball of dough that leaves the sides of the pan.Now vigorously beat the egg into the hot dough, a little at a time. This takes some elbow grease! As you add the egg, the dough will become stiff and glossy. Stop adding the egg if the dough starts to become loose – but you should use up all or most of it. Spoon the mixture into a piping bag fitted with a 1cm/½in plain nozzle. Pipe four sausage shapes, about 12cm/4½in long, on each baking tray, leaving plenty of space for them to spread during cooking.Bake for 30 minutes, or until well risen and golden-brown. Remove from the oven and split one side of each éclair to allow the steam to escape. Cool on a wire rack.To make the filling, beat the mascarpone in a bowl until smooth. Beat in the icing sugar and coffee. Whip the cream until it holds soft peaks when the whisk is removed. Fold the cream into the mascarpone mixture. Spoon the mixture into a piping bag fitted with a 1cm/½in plain nozzle and fill each éclair with the mix.To make the icing, put the sugar, butter and salt into a small saucepan. Gently heat until the butter has melted and the mixture is smooth. Add the milk, bring to the boil and boil for two minutes, stirring occasionally. Remove from the heat and sift in the icing sugar. Stir until smooth. Spread the icing on the éclairs. You’ll need to work quickly before the icing sets but it can be reheated if it sets before you have finished.Serve the éclairs as soon as the icing is set. Preheat your oven to 190C/375F/Gas 5. Line two baking trays with parchment. Preheat your oven to 190C/375F/Gas 5. Line two baking trays with parchment. For the choux pastry, put the butter, sugar, salt and 150ml/5fl oz of water into a large saucepan. Heat gently until the butter has melted, then bring to the boil. Immediately remove from the heat and tip in the flour. Beat with a wooden spoon to form a smooth ball of dough that leaves the sides of the pan. For the choux pastry, put the butter, sugar, salt and 150ml/5fl oz of water into a large saucepan. Heat gently until the butter has melted, then bring to the boil. Immediately remove from the heat and tip in the flour. Beat with a wooden spoon to form a smooth ball of dough that leaves the sides of the pan. Now vigorously beat the egg into the hot dough, a little at a time. This takes some elbow grease! As you add the egg, the dough will become stiff and glossy. Stop adding the egg if the dough starts to become loose – but you should use up all or most of it. Spoon the mixture into a piping bag fitted with a 1cm/½in plain nozzle. Pipe four sausage shapes, about 12cm/4½in long, on each baking tray, leaving plenty of space for them to spread during cooking. Now vigorously beat the egg into the hot dough, a little at a time. This takes some elbow grease! As you add the egg, the dough will become stiff and glossy. Stop adding the egg if the dough starts to become loose – but you should use up all or most of it. Spoon the mixture into a piping bag fitted with a 1cm/½in plain nozzle. Pipe four sausage shapes, about 12cm/4½in long, on each baking tray, leaving plenty of space for them to spread during cooking. Bake for 30 minutes, or until well risen and golden-brown. Remove from the oven and split one side of each éclair to allow the steam to escape. Cool on a wire rack. Bake for 30 minutes, or until well risen and golden-brown. Remove from the oven and split one side of each éclair to allow the steam to escape. Cool on a wire rack. To make the filling, beat the mascarpone in a bowl until smooth. Beat in the icing sugar and coffee. Whip the cream until it holds soft peaks when the whisk is removed. Fold the cream into the mascarpone mixture. Spoon the mixture into a piping bag fitted with a 1cm/½in plain nozzle and fill each éclair with the mix. To make the filling, beat the mascarpone in a bowl until smooth. Beat in the icing sugar and coffee. Whip the cream until it holds soft peaks when the whisk is removed. Fold the cream into the mascarpone mixture. Spoon the mixture into a piping bag fitted with a 1cm/½in plain nozzle and fill each éclair with the mix. To make the icing, put the sugar, butter and salt into a small saucepan. Gently heat until the butter has melted and the mixture is smooth. Add the milk, bring to the boil and boil for two minutes, stirring occasionally. Remove from the heat and sift in the icing sugar. Stir until smooth. Spread the icing on the éclairs. You’ll need to work quickly before the icing sets but it can be reheated if it sets before you have finished. To make the icing, put the sugar, butter and salt into a small saucepan. Gently heat until the butter has melted and the mixture is smooth. Add the milk, bring to the boil and boil for two minutes, stirring occasionally. Remove from the heat and sift in the icing sugar. Stir until smooth. Spread the icing on the éclairs. You’ll need to work quickly before the icing sets but it can be reheated if it sets before you have finished. Serve the éclairs as soon as the icing is set. Serve the éclairs as soon as the icing is set."
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} | 1d7ec79d6caa4372f663851abc4577658f2c4b731a36e688af3243bb5c4596f5 | Mary’s Christmas choux wreath recipe
Preheat the oven to 200C/180C Fan/Gas 6. Line three baking sheets with baking parchment. Put the butter into a heavy saucepan with 250ml/9fl oz water and heat over a medium heat until the butter melts. Bring to the boil taking care not to burn the butter.Remove from the heat and add the flour. Stir vigorously with a wooden spoon until the mixture forms a soft ball. Cook over a low heat for 3–5 minutes, stirring constantly to dry out the choux. Leave to cool slightly. Tip into the bowl of a food mixer with a whisk attachment or use an electric hand whisk. Gradually add the eggs, whisking well between each addition, to form a smooth, shiny paste. Spoon the mixture into piping bag fitted with a 1½cm/¾in plain nozzle.Pipe twelve small mounds onto each prepared baking sheet (giving a total of 36 mounds). Dip your finger in water and gently smooth the top of each mound. Bake for 10 minutes. Reduce the oven temperature to 190C/170C Fan/Gas 5. Cook the choux for a further 10 minutes until golden-brown. Pierce each bun with a skewer to allow the steam to escape. Return to the oven for 5 minutes to dry out. Leave to cool on a wire rack.For the crème pâtissière, pour the milk into a heavy-based pan, bring to the boil. Remove from the heat and leave to cool for 30 seconds.Meanwhile, in a medium bowl, whisk together the egg yolks and caster sugar until pale, then whisk in the cornflour, cinnamon and nutmeg. Pour the milk over the egg mixture, whisking continuously, then pour back into the pan.Bring to the boil, whisking continuously over a medium heat and cook for a minute. Remove from the heat and pour the crème pâtissière into a bowl. Cover the surface with cling film to prevent a skin from forming and leave to cool. For the chocolate ganache, break the chocolate into pieces and place in a heatproof bowl. Pour the cream into a pan and heat until simmering. Remove from the heat and pour over the chocolate. Stir until the mixture is smooth. Leave to cool until thick enough to drizzle.For the chocolate snowflakes, spoon the chocolate into a small piping bag fitted with a writing nozzle. Pipe 12 snowflake shapes onto baking parchment and leave to set.To assemble, whip the double cream to soft peaks and fold into the crème pâtissière. Spoon into a piping bag fitted with a long thin nozzle or jam syringe. Fill the choux buns with the crème pâtissière.For the caramel, boil the caster sugar and 5 tablespoons water together in a pan until it turns golden or reaches 170C on a sugar thermometer (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over). Remove from the heat and plunge the pan into a sink of cold water and leave the caramel to thicken slightly. On a large cooling rack or work surface, arrange a circle of fourteen choux buns so they are all touching and place ten choux buns inside the circle, so you have two circles of choux buns. Carefully dip one side of each choux bun individually into the caramel and glue to the bun next to it. Continue until the two circles are joined together. Dip the base of the remaining twelve choux buns in caramel and stick them on top of the circles. Line a baking sheet with silicon paper. Return the caramel to the heat and bring to a gentle simmer, add a small amount of red food colouring paste. Add the hazelnuts, stir well and lift each hazelnut out and place on the prepared sheet. Leave to cool. Finally drizzle the wreath with one quarter of the chocolate ganache. Transfer onto a serving plate and decorate with the chocolate snowflakes and caramel hazelnuts. Preheat the oven to 200C/180C Fan/Gas 6. Line three baking sheets with baking parchment. Preheat the oven to 200C/180C Fan/Gas 6. Line three baking sheets with baking parchment. Put the butter into a heavy saucepan with 250ml/9fl oz water and heat over a medium heat until the butter melts. Bring to the boil taking care not to burn the butter. Put the butter into a heavy saucepan with 250ml/9fl oz water and heat over a medium heat until the butter melts. Bring to the boil taking care not to burn the butter. Remove from the heat and add the flour. Stir vigorously with a wooden spoon until the mixture forms a soft ball. Cook over a low heat for 3–5 minutes, stirring constantly to dry out the choux. Leave to cool slightly. Remove from the heat and add the flour. Stir vigorously with a wooden spoon until the mixture forms a soft ball. Cook over a low heat for 3–5 minutes, stirring constantly to dry out the choux. Leave to cool slightly. Tip into the bowl of a food mixer with a whisk attachment or use an electric hand whisk. Gradually add the eggs, whisking well between each addition, to form a smooth, shiny paste. Spoon the mixture into piping bag fitted with a 1½cm/¾in plain nozzle. Tip into the bowl of a food mixer with a whisk attachment or use an electric hand whisk. Gradually add the eggs, whisking well between each addition, to form a smooth, shiny paste. Spoon the mixture into piping bag fitted with a 1½cm/¾in plain nozzle. Pipe twelve small mounds onto each prepared baking sheet (giving a total of 36 mounds). Dip your finger in water and gently smooth the top of each mound. Bake for 10 minutes. Pipe twelve small mounds onto each prepared baking sheet (giving a total of 36 mounds). Dip your finger in water and gently smooth the top of each mound. Bake for 10 minutes. Reduce the oven temperature to 190C/170C Fan/Gas 5. Cook the choux for a further 10 minutes until golden-brown. Reduce the oven temperature to 190C/170C Fan/Gas 5. Cook the choux for a further 10 minutes until golden-brown. Pierce each bun with a skewer to allow the steam to escape. Return to the oven for 5 minutes to dry out. Leave to cool on a wire rack. Pierce each bun with a skewer to allow the steam to escape. Return to the oven for 5 minutes to dry out. Leave to cool on a wire rack. For the crème pâtissière, pour the milk into a heavy-based pan, bring to the boil. Remove from the heat and leave to cool for 30 seconds. For the crème pâtissière, pour the milk into a heavy-based pan, bring to the boil. Remove from the heat and leave to cool for 30 seconds. Meanwhile, in a medium bowl, whisk together the egg yolks and caster sugar until pale, then whisk in the cornflour, cinnamon and nutmeg. Pour the milk over the egg mixture, whisking continuously, then pour back into the pan. Meanwhile, in a medium bowl, whisk together the egg yolks and caster sugar until pale, then whisk in the cornflour, cinnamon and nutmeg. Pour the milk over the egg mixture, whisking continuously, then pour back into the pan. Bring to the boil, whisking continuously over a medium heat and cook for a minute. Remove from the heat and pour the crème pâtissière into a bowl. Cover the surface with cling film to prevent a skin from forming and leave to cool. Bring to the boil, whisking continuously over a medium heat and cook for a minute. Remove from the heat and pour the crème pâtissière into a bowl. Cover the surface with cling film to prevent a skin from forming and leave to cool. For the chocolate ganache, break the chocolate into pieces and place in a heatproof bowl. Pour the cream into a pan and heat until simmering. Remove from the heat and pour over the chocolate. Stir until the mixture is smooth. Leave to cool until thick enough to drizzle. For the chocolate ganache, break the chocolate into pieces and place in a heatproof bowl. Pour the cream into a pan and heat until simmering. Remove from the heat and pour over the chocolate. Stir until the mixture is smooth. Leave to cool until thick enough to drizzle. For the chocolate snowflakes, spoon the chocolate into a small piping bag fitted with a writing nozzle. Pipe 12 snowflake shapes onto baking parchment and leave to set. For the chocolate snowflakes, spoon the chocolate into a small piping bag fitted with a writing nozzle. Pipe 12 snowflake shapes onto baking parchment and leave to set. To assemble, whip the double cream to soft peaks and fold into the crème pâtissière. Spoon into a piping bag fitted with a long thin nozzle or jam syringe. Fill the choux buns with the crème pâtissière. To assemble, whip the double cream to soft peaks and fold into the crème pâtissière. Spoon into a piping bag fitted with a long thin nozzle or jam syringe. Fill the choux buns with the crème pâtissière. For the caramel, boil the caster sugar and 5 tablespoons water together in a pan until it turns golden or reaches 170C on a sugar thermometer (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over). Remove from the heat and plunge the pan into a sink of cold water and leave the caramel to thicken slightly. For the caramel, boil the caster sugar and 5 tablespoons water together in a pan until it turns golden or reaches 170C on a sugar thermometer (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over). Remove from the heat and plunge the pan into a sink of cold water and leave the caramel to thicken slightly. On a large cooling rack or work surface, arrange a circle of fourteen choux buns so they are all touching and place ten choux buns inside the circle, so you have two circles of choux buns. Carefully dip one side of each choux bun individually into the caramel and glue to the bun next to it. Continue until the two circles are joined together. On a large cooling rack or work surface, arrange a circle of fourteen choux buns so they are all touching and place ten choux buns inside the circle, so you have two circles of choux buns. Carefully dip one side of each choux bun individually into the caramel and glue to the bun next to it. Continue until the two circles are joined together. Dip the base of the remaining twelve choux buns in caramel and stick them on top of the circles. Dip the base of the remaining twelve choux buns in caramel and stick them on top of the circles. Line a baking sheet with silicon paper. Return the caramel to the heat and bring to a gentle simmer, add a small amount of red food colouring paste. Add the hazelnuts, stir well and lift each hazelnut out and place on the prepared sheet. Leave to cool. Line a baking sheet with silicon paper. Return the caramel to the heat and bring to a gentle simmer, add a small amount of red food colouring paste. Add the hazelnuts, stir well and lift each hazelnut out and place on the prepared sheet. Leave to cool. Finally drizzle the wreath with one quarter of the chocolate ganache. Transfer onto a serving plate and decorate with the chocolate snowflakes and caramel hazelnuts. Finally drizzle the wreath with one quarter of the chocolate ganache. Transfer onto a serving plate and decorate with the chocolate snowflakes and caramel hazelnuts. | {
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"title": "Mary’s Christmas choux wreath recipe",
"content": "Preheat the oven to 200C/180C Fan/Gas 6. Line three baking sheets with baking parchment. Put the butter into a heavy saucepan with 250ml/9fl oz water and heat over a medium heat until the butter melts. Bring to the boil taking care not to burn the butter.Remove from the heat and add the flour. Stir vigorously with a wooden spoon until the mixture forms a soft ball. Cook over a low heat for 3–5 minutes, stirring constantly to dry out the choux. Leave to cool slightly. Tip into the bowl of a food mixer with a whisk attachment or use an electric hand whisk. Gradually add the eggs, whisking well between each addition, to form a smooth, shiny paste. Spoon the mixture into piping bag fitted with a 1½cm/¾in plain nozzle.Pipe twelve small mounds onto each prepared baking sheet (giving a total of 36 mounds). Dip your finger in water and gently smooth the top of each mound. Bake for 10 minutes. Reduce the oven temperature to 190C/170C Fan/Gas 5. Cook the choux for a further 10 minutes until golden-brown. Pierce each bun with a skewer to allow the steam to escape. Return to the oven for 5 minutes to dry out. Leave to cool on a wire rack.For the crème pâtissière, pour the milk into a heavy-based pan, bring to the boil. Remove from the heat and leave to cool for 30 seconds.Meanwhile, in a medium bowl, whisk together the egg yolks and caster sugar until pale, then whisk in the cornflour, cinnamon and nutmeg. Pour the milk over the egg mixture, whisking continuously, then pour back into the pan.Bring to the boil, whisking continuously over a medium heat and cook for a minute. Remove from the heat and pour the crème pâtissière into a bowl. Cover the surface with cling film to prevent a skin from forming and leave to cool. For the chocolate ganache, break the chocolate into pieces and place in a heatproof bowl. Pour the cream into a pan and heat until simmering. Remove from the heat and pour over the chocolate. Stir until the mixture is smooth. Leave to cool until thick enough to drizzle.For the chocolate snowflakes, spoon the chocolate into a small piping bag fitted with a writing nozzle. Pipe 12 snowflake shapes onto baking parchment and leave to set.To assemble, whip the double cream to soft peaks and fold into the crème pâtissière. Spoon into a piping bag fitted with a long thin nozzle or jam syringe. Fill the choux buns with the crème pâtissière.For the caramel, boil the caster sugar and 5 tablespoons water together in a pan until it turns golden or reaches 170C on a sugar thermometer (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over). Remove from the heat and plunge the pan into a sink of cold water and leave the caramel to thicken slightly. On a large cooling rack or work surface, arrange a circle of fourteen choux buns so they are all touching and place ten choux buns inside the circle, so you have two circles of choux buns. Carefully dip one side of each choux bun individually into the caramel and glue to the bun next to it. Continue until the two circles are joined together. Dip the base of the remaining twelve choux buns in caramel and stick them on top of the circles. Line a baking sheet with silicon paper. Return the caramel to the heat and bring to a gentle simmer, add a small amount of red food colouring paste. Add the hazelnuts, stir well and lift each hazelnut out and place on the prepared sheet. Leave to cool. Finally drizzle the wreath with one quarter of the chocolate ganache. Transfer onto a serving plate and decorate with the chocolate snowflakes and caramel hazelnuts. Preheat the oven to 200C/180C Fan/Gas 6. Line three baking sheets with baking parchment. Preheat the oven to 200C/180C Fan/Gas 6. Line three baking sheets with baking parchment. Put the butter into a heavy saucepan with 250ml/9fl oz water and heat over a medium heat until the butter melts. Bring to the boil taking care not to burn the butter. Put the butter into a heavy saucepan with 250ml/9fl oz water and heat over a medium heat until the butter melts. Bring to the boil taking care not to burn the butter. Remove from the heat and add the flour. Stir vigorously with a wooden spoon until the mixture forms a soft ball. Cook over a low heat for 3–5 minutes, stirring constantly to dry out the choux. Leave to cool slightly. Remove from the heat and add the flour. Stir vigorously with a wooden spoon until the mixture forms a soft ball. Cook over a low heat for 3–5 minutes, stirring constantly to dry out the choux. Leave to cool slightly. Tip into the bowl of a food mixer with a whisk attachment or use an electric hand whisk. Gradually add the eggs, whisking well between each addition, to form a smooth, shiny paste. Spoon the mixture into piping bag fitted with a 1½cm/¾in plain nozzle. Tip into the bowl of a food mixer with a whisk attachment or use an electric hand whisk. Gradually add the eggs, whisking well between each addition, to form a smooth, shiny paste. Spoon the mixture into piping bag fitted with a 1½cm/¾in plain nozzle. Pipe twelve small mounds onto each prepared baking sheet (giving a total of 36 mounds). Dip your finger in water and gently smooth the top of each mound. Bake for 10 minutes. Pipe twelve small mounds onto each prepared baking sheet (giving a total of 36 mounds). Dip your finger in water and gently smooth the top of each mound. Bake for 10 minutes. Reduce the oven temperature to 190C/170C Fan/Gas 5. Cook the choux for a further 10 minutes until golden-brown. Reduce the oven temperature to 190C/170C Fan/Gas 5. Cook the choux for a further 10 minutes until golden-brown. Pierce each bun with a skewer to allow the steam to escape. Return to the oven for 5 minutes to dry out. Leave to cool on a wire rack. Pierce each bun with a skewer to allow the steam to escape. Return to the oven for 5 minutes to dry out. Leave to cool on a wire rack. For the crème pâtissière, pour the milk into a heavy-based pan, bring to the boil. Remove from the heat and leave to cool for 30 seconds. For the crème pâtissière, pour the milk into a heavy-based pan, bring to the boil. Remove from the heat and leave to cool for 30 seconds. Meanwhile, in a medium bowl, whisk together the egg yolks and caster sugar until pale, then whisk in the cornflour, cinnamon and nutmeg. Pour the milk over the egg mixture, whisking continuously, then pour back into the pan. Meanwhile, in a medium bowl, whisk together the egg yolks and caster sugar until pale, then whisk in the cornflour, cinnamon and nutmeg. Pour the milk over the egg mixture, whisking continuously, then pour back into the pan. Bring to the boil, whisking continuously over a medium heat and cook for a minute. Remove from the heat and pour the crème pâtissière into a bowl. Cover the surface with cling film to prevent a skin from forming and leave to cool. Bring to the boil, whisking continuously over a medium heat and cook for a minute. Remove from the heat and pour the crème pâtissière into a bowl. Cover the surface with cling film to prevent a skin from forming and leave to cool. For the chocolate ganache, break the chocolate into pieces and place in a heatproof bowl. Pour the cream into a pan and heat until simmering. Remove from the heat and pour over the chocolate. Stir until the mixture is smooth. Leave to cool until thick enough to drizzle. For the chocolate ganache, break the chocolate into pieces and place in a heatproof bowl. Pour the cream into a pan and heat until simmering. Remove from the heat and pour over the chocolate. Stir until the mixture is smooth. Leave to cool until thick enough to drizzle. For the chocolate snowflakes, spoon the chocolate into a small piping bag fitted with a writing nozzle. Pipe 12 snowflake shapes onto baking parchment and leave to set. For the chocolate snowflakes, spoon the chocolate into a small piping bag fitted with a writing nozzle. Pipe 12 snowflake shapes onto baking parchment and leave to set. To assemble, whip the double cream to soft peaks and fold into the crème pâtissière. Spoon into a piping bag fitted with a long thin nozzle or jam syringe. Fill the choux buns with the crème pâtissière. To assemble, whip the double cream to soft peaks and fold into the crème pâtissière. Spoon into a piping bag fitted with a long thin nozzle or jam syringe. Fill the choux buns with the crème pâtissière. For the caramel, boil the caster sugar and 5 tablespoons water together in a pan until it turns golden or reaches 170C on a sugar thermometer (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over). Remove from the heat and plunge the pan into a sink of cold water and leave the caramel to thicken slightly. For the caramel, boil the caster sugar and 5 tablespoons water together in a pan until it turns golden or reaches 170C on a sugar thermometer (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over). Remove from the heat and plunge the pan into a sink of cold water and leave the caramel to thicken slightly. On a large cooling rack or work surface, arrange a circle of fourteen choux buns so they are all touching and place ten choux buns inside the circle, so you have two circles of choux buns. Carefully dip one side of each choux bun individually into the caramel and glue to the bun next to it. Continue until the two circles are joined together. On a large cooling rack or work surface, arrange a circle of fourteen choux buns so they are all touching and place ten choux buns inside the circle, so you have two circles of choux buns. Carefully dip one side of each choux bun individually into the caramel and glue to the bun next to it. Continue until the two circles are joined together. Dip the base of the remaining twelve choux buns in caramel and stick them on top of the circles. Dip the base of the remaining twelve choux buns in caramel and stick them on top of the circles. Line a baking sheet with silicon paper. Return the caramel to the heat and bring to a gentle simmer, add a small amount of red food colouring paste. Add the hazelnuts, stir well and lift each hazelnut out and place on the prepared sheet. Leave to cool. Line a baking sheet with silicon paper. Return the caramel to the heat and bring to a gentle simmer, add a small amount of red food colouring paste. Add the hazelnuts, stir well and lift each hazelnut out and place on the prepared sheet. Leave to cool. Finally drizzle the wreath with one quarter of the chocolate ganache. Transfer onto a serving plate and decorate with the chocolate snowflakes and caramel hazelnuts. Finally drizzle the wreath with one quarter of the chocolate ganache. Transfer onto a serving plate and decorate with the chocolate snowflakes and caramel hazelnuts."
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An average of 3.3 out of 5 stars from 3 ratings These decadent pastries filled with praline and cream are like giant profiteroles, perfect for sharing. For this recipe you will need: a food processor, a piping bag, a star nozzle and a silicone mat. 112g/4oz strong flour4 tbsp full-fat milkpinch table salt pinch caster sugar55g/2oz unsalted butter4 medium free-range eggs, 3 lightly beaten and 1 for egg washhandful flaked almonds 112g/4oz strong flour 4 tbsp full-fat milk pinch table salt pinch caster sugar 55g/2oz unsalted butter 4 medium free-range eggs, 3 lightly beaten and 1 for egg wash handful flaked almonds 200g/7oz caster sugar100g/3½oz blanched hazelnuts 200g/7oz caster sugar 100g/3½oz blanched hazelnuts 600ml/20fl oz double cream1 vanilla pod, sliced in half lengthways and seeds scraped outicing sugar, to dust 600ml/20fl oz double cream 1 vanilla pod, sliced in half lengthways and seeds scraped out icing sugar, to dust Method Preheat the oven to 220C/200C Fan/Gas 7. Line a baking sheet with baking parchment and draw 4 circles, about 10cm/4in across. Sift the flour onto a sheet of baking parchment. Put the milk, salt, sugar, butter and 80ml/2¾fl oz water in a pan and bring slowly to the boil over a medium heat, until the butter has just melted. When the mixture is bubbling, remove quickly from the heat, tip in the flour all at once and beat vigorously until it forms a dough that leaves the side of the pan clean. Return to the heat and cook over a low heat for at least 5 minutes. Leave to cool slightly, then gradually beat in the lightly beaten eggs, beating well between each addition until the dough is smooth and glossy. Spoon the dough into a disposable piping bag, and snip off the tip to make a generous hole. Pipe 4 thick rings approximately on to the circles (piping the rings in one motion). Lightly brush the top with the egg wash, then sprinkle flaked almonds over the top of the choux.Bake for 10-15 minutes, then reduce the heat to 180C/160C Fan/Gas 4 and bake for a further 10 minutes until they are well risen and golden-brown. Once baked, remove from the oven and immediately slice the rings in half horizontally and return to the oven to dry out for approximately 3-4 minutes. For the praline, melt the caster sugar in a pan over a medium heat until the sugar has melted to a caramel. Add the hazelnuts and swirl to coat the hazelnuts in the caramel. Carefully pour onto a silicon mat and leave to cool and harden (boiling sugar gets very hot - take care not to burn yourself). Once cool, pulse the praline to a fine dust in a food processor. For the filling, pour the cream into a large mixing bowl. Add the vanilla seeds and whip until soft peaks form when the whisk is removed. Spoon into a piping bag fitted with a star nozzle. Sprinkle half the praline onto the bottom halves of the choux rings, then pipe a generous amount of cream over the praline. Sprinkle the remaining praline over the cream and place the pastry lids on top. Dust with icing sugar and serve. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking sheet with baking parchment and draw 4 circles, about 10cm/4in across. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking sheet with baking parchment and draw 4 circles, about 10cm/4in across. Sift the flour onto a sheet of baking parchment. Put the milk, salt, sugar, butter and 80ml/2¾fl oz water in a pan and bring slowly to the boil over a medium heat, until the butter has just melted. Sift the flour onto a sheet of baking parchment. Put the milk, salt, sugar, butter and 80ml/2¾fl oz water in a pan and bring slowly to the boil over a medium heat, until the butter has just melted. When the mixture is bubbling, remove quickly from the heat, tip in the flour all at once and beat vigorously until it forms a dough that leaves the side of the pan clean. Return to the heat and cook over a low heat for at least 5 minutes. When the mixture is bubbling, remove quickly from the heat, tip in the flour all at once and beat vigorously until it forms a dough that leaves the side of the pan clean. Return to the heat and cook over a low heat for at least 5 minutes. Leave to cool slightly, then gradually beat in the lightly beaten eggs, beating well between each addition until the dough is smooth and glossy. Spoon the dough into a disposable piping bag, and snip off the tip to make a generous hole. Pipe 4 thick rings approximately on to the circles (piping the rings in one motion). Leave to cool slightly, then gradually beat in the lightly beaten eggs, beating well between each addition until the dough is smooth and glossy. Spoon the dough into a disposable piping bag, and snip off the tip to make a generous hole. Pipe 4 thick rings approximately on to the circles (piping the rings in one motion). Lightly brush the top with the egg wash, then sprinkle flaked almonds over the top of the choux. Lightly brush the top with the egg wash, then sprinkle flaked almonds over the top of the choux. Bake for 10-15 minutes, then reduce the heat to 180C/160C Fan/Gas 4 and bake for a further 10 minutes until they are well risen and golden-brown. Once baked, remove from the oven and immediately slice the rings in half horizontally and return to the oven to dry out for approximately 3-4 minutes. Bake for 10-15 minutes, then reduce the heat to 180C/160C Fan/Gas 4 and bake for a further 10 minutes until they are well risen and golden-brown. Once baked, remove from the oven and immediately slice the rings in half horizontally and return to the oven to dry out for approximately 3-4 minutes. For the praline, melt the caster sugar in a pan over a medium heat until the sugar has melted to a caramel. Add the hazelnuts and swirl to coat the hazelnuts in the caramel. Carefully pour onto a silicon mat and leave to cool and harden (boiling sugar gets very hot - take care not to burn yourself). Once cool, pulse the praline to a fine dust in a food processor. For the praline, melt the caster sugar in a pan over a medium heat until the sugar has melted to a caramel. Add the hazelnuts and swirl to coat the hazelnuts in the caramel. Carefully pour onto a silicon mat and leave to cool and harden (boiling sugar gets very hot - take care not to burn yourself). Once cool, pulse the praline to a fine dust in a food processor. For the filling, pour the cream into a large mixing bowl. Add the vanilla seeds and whip until soft peaks form when the whisk is removed. Spoon into a piping bag fitted with a star nozzle. For the filling, pour the cream into a large mixing bowl. Add the vanilla seeds and whip until soft peaks form when the whisk is removed. Spoon into a piping bag fitted with a star nozzle. Sprinkle half the praline onto the bottom halves of the choux rings, then pipe a generous amount of cream over the praline. Sprinkle the remaining praline over the cream and place the pastry lids on top. Dust with icing sugar and serve. Sprinkle half the praline onto the bottom halves of the choux rings, then pipe a generous amount of cream over the praline. Sprinkle the remaining praline over the cream and place the pastry lids on top. Dust with icing sugar and serve. | {
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"title": "Paris-Brest recipe",
"content": "An average of 3.3 out of 5 stars from 3 ratings These decadent pastries filled with praline and cream are like giant profiteroles, perfect for sharing. For this recipe you will need: a food processor, a piping bag, a star nozzle and a silicone mat. 112g/4oz strong flour4 tbsp full-fat milkpinch table salt pinch caster sugar55g/2oz unsalted butter4 medium free-range eggs, 3 lightly beaten and 1 for egg washhandful flaked almonds 112g/4oz strong flour 4 tbsp full-fat milk pinch table salt pinch caster sugar 55g/2oz unsalted butter 4 medium free-range eggs, 3 lightly beaten and 1 for egg wash handful flaked almonds 200g/7oz caster sugar100g/3½oz blanched hazelnuts 200g/7oz caster sugar 100g/3½oz blanched hazelnuts 600ml/20fl oz double cream1 vanilla pod, sliced in half lengthways and seeds scraped outicing sugar, to dust 600ml/20fl oz double cream 1 vanilla pod, sliced in half lengthways and seeds scraped out icing sugar, to dust Method Preheat the oven to 220C/200C Fan/Gas 7. Line a baking sheet with baking parchment and draw 4 circles, about 10cm/4in across. Sift the flour onto a sheet of baking parchment. Put the milk, salt, sugar, butter and 80ml/2¾fl oz water in a pan and bring slowly to the boil over a medium heat, until the butter has just melted. When the mixture is bubbling, remove quickly from the heat, tip in the flour all at once and beat vigorously until it forms a dough that leaves the side of the pan clean. Return to the heat and cook over a low heat for at least 5 minutes. Leave to cool slightly, then gradually beat in the lightly beaten eggs, beating well between each addition until the dough is smooth and glossy. Spoon the dough into a disposable piping bag, and snip off the tip to make a generous hole. Pipe 4 thick rings approximately on to the circles (piping the rings in one motion). Lightly brush the top with the egg wash, then sprinkle flaked almonds over the top of the choux.Bake for 10-15 minutes, then reduce the heat to 180C/160C Fan/Gas 4 and bake for a further 10 minutes until they are well risen and golden-brown. Once baked, remove from the oven and immediately slice the rings in half horizontally and return to the oven to dry out for approximately 3-4 minutes. For the praline, melt the caster sugar in a pan over a medium heat until the sugar has melted to a caramel. Add the hazelnuts and swirl to coat the hazelnuts in the caramel. Carefully pour onto a silicon mat and leave to cool and harden (boiling sugar gets very hot - take care not to burn yourself). Once cool, pulse the praline to a fine dust in a food processor. For the filling, pour the cream into a large mixing bowl. Add the vanilla seeds and whip until soft peaks form when the whisk is removed. Spoon into a piping bag fitted with a star nozzle. Sprinkle half the praline onto the bottom halves of the choux rings, then pipe a generous amount of cream over the praline. Sprinkle the remaining praline over the cream and place the pastry lids on top. Dust with icing sugar and serve. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking sheet with baking parchment and draw 4 circles, about 10cm/4in across. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking sheet with baking parchment and draw 4 circles, about 10cm/4in across. Sift the flour onto a sheet of baking parchment. Put the milk, salt, sugar, butter and 80ml/2¾fl oz water in a pan and bring slowly to the boil over a medium heat, until the butter has just melted. Sift the flour onto a sheet of baking parchment. Put the milk, salt, sugar, butter and 80ml/2¾fl oz water in a pan and bring slowly to the boil over a medium heat, until the butter has just melted. When the mixture is bubbling, remove quickly from the heat, tip in the flour all at once and beat vigorously until it forms a dough that leaves the side of the pan clean. Return to the heat and cook over a low heat for at least 5 minutes. When the mixture is bubbling, remove quickly from the heat, tip in the flour all at once and beat vigorously until it forms a dough that leaves the side of the pan clean. Return to the heat and cook over a low heat for at least 5 minutes. Leave to cool slightly, then gradually beat in the lightly beaten eggs, beating well between each addition until the dough is smooth and glossy. Spoon the dough into a disposable piping bag, and snip off the tip to make a generous hole. Pipe 4 thick rings approximately on to the circles (piping the rings in one motion). Leave to cool slightly, then gradually beat in the lightly beaten eggs, beating well between each addition until the dough is smooth and glossy. Spoon the dough into a disposable piping bag, and snip off the tip to make a generous hole. Pipe 4 thick rings approximately on to the circles (piping the rings in one motion). Lightly brush the top with the egg wash, then sprinkle flaked almonds over the top of the choux. Lightly brush the top with the egg wash, then sprinkle flaked almonds over the top of the choux. Bake for 10-15 minutes, then reduce the heat to 180C/160C Fan/Gas 4 and bake for a further 10 minutes until they are well risen and golden-brown. Once baked, remove from the oven and immediately slice the rings in half horizontally and return to the oven to dry out for approximately 3-4 minutes. Bake for 10-15 minutes, then reduce the heat to 180C/160C Fan/Gas 4 and bake for a further 10 minutes until they are well risen and golden-brown. Once baked, remove from the oven and immediately slice the rings in half horizontally and return to the oven to dry out for approximately 3-4 minutes. For the praline, melt the caster sugar in a pan over a medium heat until the sugar has melted to a caramel. Add the hazelnuts and swirl to coat the hazelnuts in the caramel. Carefully pour onto a silicon mat and leave to cool and harden (boiling sugar gets very hot - take care not to burn yourself). Once cool, pulse the praline to a fine dust in a food processor. For the praline, melt the caster sugar in a pan over a medium heat until the sugar has melted to a caramel. Add the hazelnuts and swirl to coat the hazelnuts in the caramel. Carefully pour onto a silicon mat and leave to cool and harden (boiling sugar gets very hot - take care not to burn yourself). Once cool, pulse the praline to a fine dust in a food processor. For the filling, pour the cream into a large mixing bowl. Add the vanilla seeds and whip until soft peaks form when the whisk is removed. Spoon into a piping bag fitted with a star nozzle. For the filling, pour the cream into a large mixing bowl. Add the vanilla seeds and whip until soft peaks form when the whisk is removed. Spoon into a piping bag fitted with a star nozzle. Sprinkle half the praline onto the bottom halves of the choux rings, then pipe a generous amount of cream over the praline. Sprinkle the remaining praline over the cream and place the pastry lids on top. Dust with icing sugar and serve. Sprinkle half the praline onto the bottom halves of the choux rings, then pipe a generous amount of cream over the praline. Sprinkle the remaining praline over the cream and place the pastry lids on top. Dust with icing sugar and serve."
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} | d5f528c34bc01a5cca001ea5960ada6cff62c72e3cc7f5e49eac1f81f9946057 | Savoury-filled choux buns recipe
An average of 5.0 out of 5 stars from 1 rating Choux buns make wonderful party canapés and you won’t be disappointed by this recipe. Vary it by using a different type of cheese or nut for the filling. Equipment and preparation: you will need a piping bag, a 1cm/½in plain nozzle and a wide star nozzle. 50g/1¾oz butter, softened65g/2¼oz plain flour2 large free-range eggssalt 50g/1¾oz butter, softened 65g/2¼oz plain flour 2 large free-range eggs salt 2 large red onions, sliced50g/1¾oz caster sugar2 tbsp olive oil1-2 tsp balsamic vinegarsalt1 bay leaf½ tsp dried chilli flakes 2 large red onions, sliced 50g/1¾oz caster sugar 2 tbsp olive oil 1-2 tsp balsamic vinegar salt 1 bay leaf ½ tsp dried chilli flakes 120ml/4fl oz double cream200g/7oz soft goats’ cheese (soft-textured rather than waxy) 120ml/4fl oz double cream 200g/7oz soft goats’ cheese (soft-textured rather than waxy) 100g/3½oz shelled walnuts, chopped and toasted50g/1¾oz rocket 100g/3½oz shelled walnuts, chopped and toasted 50g/1¾oz rocket Method For the choux buns, preheat the oven to 220C/fan oven 200C/425F/Gas 7. Grease and line a baking tray. Heat 150ml/5fl oz water in a saucepan. Add the softened butter in small pieces and bring the mixture to a rolling boil.When the butter has melted, add the flour to the mixture all at once and beat continuously until the mixture is thick and smooth. Continue to beat until the dough comes away cleanly from the sides of the pan.Remove the dough from the pan and place in a bowl to cool.When the dough is cool, beat the eggs in a clean bowl with a fork. Gradually add the beaten egg mixture to the dough, a bit at a time, mixing well between each addition; the mixture should now be at dropping consistency, but still firm enough to be piped in a piping bag. (You may not need to use all of the beaten egg.)Transfer the mixture to a piping bag fitted with a 1cm/½in plain nozzle. Pipe the pastry into small circles of about 5cm/2in on the prepared baking tray.Bake for 10-15 minutes and then reduce the heat to 190C/fan oven 170C/375F/Gas 5 and cook for a further 20-25 minutes, or until they are golden-brown and dry. Remove from the oven and transfer to a wire rack to cool.For the caramelised red onions, place all the ingredients into a pan and cook for 20 minutes over a low heat. Remove from the heat and leave to cool.For the filling, stir the cream into the goats’ cheese in a bowl. Put the mixture into a piping bag fitted with a wide star nozzle. Cut each choux bun in half and pipe the goats’ cheese on top of each halved choux bun. Add a teaspoon of onion and top with a walnut and a little rocket. For the choux buns, preheat the oven to 220C/fan oven 200C/425F/Gas 7. Grease and line a baking tray. For the choux buns, preheat the oven to 220C/fan oven 200C/425F/Gas 7. Grease and line a baking tray. Heat 150ml/5fl oz water in a saucepan. Add the softened butter in small pieces and bring the mixture to a rolling boil. Heat 150ml/5fl oz water in a saucepan. Add the softened butter in small pieces and bring the mixture to a rolling boil. When the butter has melted, add the flour to the mixture all at once and beat continuously until the mixture is thick and smooth. Continue to beat until the dough comes away cleanly from the sides of the pan. When the butter has melted, add the flour to the mixture all at once and beat continuously until the mixture is thick and smooth. Continue to beat until the dough comes away cleanly from the sides of the pan. Remove the dough from the pan and place in a bowl to cool. Remove the dough from the pan and place in a bowl to cool. When the dough is cool, beat the eggs in a clean bowl with a fork. Gradually add the beaten egg mixture to the dough, a bit at a time, mixing well between each addition; the mixture should now be at dropping consistency, but still firm enough to be piped in a piping bag. (You may not need to use all of the beaten egg.) When the dough is cool, beat the eggs in a clean bowl with a fork. Gradually add the beaten egg mixture to the dough, a bit at a time, mixing well between each addition; the mixture should now be at dropping consistency, but still firm enough to be piped in a piping bag. (You may not need to use all of the beaten egg.) Transfer the mixture to a piping bag fitted with a 1cm/½in plain nozzle. Pipe the pastry into small circles of about 5cm/2in on the prepared baking tray. Transfer the mixture to a piping bag fitted with a 1cm/½in plain nozzle. Pipe the pastry into small circles of about 5cm/2in on the prepared baking tray. Bake for 10-15 minutes and then reduce the heat to 190C/fan oven 170C/375F/Gas 5 and cook for a further 20-25 minutes, or until they are golden-brown and dry. Remove from the oven and transfer to a wire rack to cool. Bake for 10-15 minutes and then reduce the heat to 190C/fan oven 170C/375F/Gas 5 and cook for a further 20-25 minutes, or until they are golden-brown and dry. Remove from the oven and transfer to a wire rack to cool. For the caramelised red onions, place all the ingredients into a pan and cook for 20 minutes over a low heat. Remove from the heat and leave to cool. For the caramelised red onions, place all the ingredients into a pan and cook for 20 minutes over a low heat. Remove from the heat and leave to cool. For the filling, stir the cream into the goats’ cheese in a bowl. Put the mixture into a piping bag fitted with a wide star nozzle. For the filling, stir the cream into the goats’ cheese in a bowl. Put the mixture into a piping bag fitted with a wide star nozzle. Cut each choux bun in half and pipe the goats’ cheese on top of each halved choux bun. Add a teaspoon of onion and top with a walnut and a little rocket. Cut each choux bun in half and pipe the goats’ cheese on top of each halved choux bun. Add a teaspoon of onion and top with a walnut and a little rocket. Recipe tips Keep any leftover caramelised red onions in the fridge and use as a condiment. | {
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"title": "Savoury-filled choux buns recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Choux buns make wonderful party canapés and you won’t be disappointed by this recipe. Vary it by using a different type of cheese or nut for the filling. Equipment and preparation: you will need a piping bag, a 1cm/½in plain nozzle and a wide star nozzle. 50g/1¾oz butter, softened65g/2¼oz plain flour2 large free-range eggssalt 50g/1¾oz butter, softened 65g/2¼oz plain flour 2 large free-range eggs salt 2 large red onions, sliced50g/1¾oz caster sugar2 tbsp olive oil1-2 tsp balsamic vinegarsalt1 bay leaf½ tsp dried chilli flakes 2 large red onions, sliced 50g/1¾oz caster sugar 2 tbsp olive oil 1-2 tsp balsamic vinegar salt 1 bay leaf ½ tsp dried chilli flakes 120ml/4fl oz double cream200g/7oz soft goats’ cheese (soft-textured rather than waxy) 120ml/4fl oz double cream 200g/7oz soft goats’ cheese (soft-textured rather than waxy) 100g/3½oz shelled walnuts, chopped and toasted50g/1¾oz rocket 100g/3½oz shelled walnuts, chopped and toasted 50g/1¾oz rocket Method For the choux buns, preheat the oven to 220C/fan oven 200C/425F/Gas 7. Grease and line a baking tray. Heat 150ml/5fl oz water in a saucepan. Add the softened butter in small pieces and bring the mixture to a rolling boil.When the butter has melted, add the flour to the mixture all at once and beat continuously until the mixture is thick and smooth. Continue to beat until the dough comes away cleanly from the sides of the pan.Remove the dough from the pan and place in a bowl to cool.When the dough is cool, beat the eggs in a clean bowl with a fork. Gradually add the beaten egg mixture to the dough, a bit at a time, mixing well between each addition; the mixture should now be at dropping consistency, but still firm enough to be piped in a piping bag. (You may not need to use all of the beaten egg.)Transfer the mixture to a piping bag fitted with a 1cm/½in plain nozzle. Pipe the pastry into small circles of about 5cm/2in on the prepared baking tray.Bake for 10-15 minutes and then reduce the heat to 190C/fan oven 170C/375F/Gas 5 and cook for a further 20-25 minutes, or until they are golden-brown and dry. Remove from the oven and transfer to a wire rack to cool.For the caramelised red onions, place all the ingredients into a pan and cook for 20 minutes over a low heat. Remove from the heat and leave to cool.For the filling, stir the cream into the goats’ cheese in a bowl. Put the mixture into a piping bag fitted with a wide star nozzle. Cut each choux bun in half and pipe the goats’ cheese on top of each halved choux bun. Add a teaspoon of onion and top with a walnut and a little rocket. For the choux buns, preheat the oven to 220C/fan oven 200C/425F/Gas 7. Grease and line a baking tray. For the choux buns, preheat the oven to 220C/fan oven 200C/425F/Gas 7. Grease and line a baking tray. Heat 150ml/5fl oz water in a saucepan. Add the softened butter in small pieces and bring the mixture to a rolling boil. Heat 150ml/5fl oz water in a saucepan. Add the softened butter in small pieces and bring the mixture to a rolling boil. When the butter has melted, add the flour to the mixture all at once and beat continuously until the mixture is thick and smooth. Continue to beat until the dough comes away cleanly from the sides of the pan. When the butter has melted, add the flour to the mixture all at once and beat continuously until the mixture is thick and smooth. Continue to beat until the dough comes away cleanly from the sides of the pan. Remove the dough from the pan and place in a bowl to cool. Remove the dough from the pan and place in a bowl to cool. When the dough is cool, beat the eggs in a clean bowl with a fork. Gradually add the beaten egg mixture to the dough, a bit at a time, mixing well between each addition; the mixture should now be at dropping consistency, but still firm enough to be piped in a piping bag. (You may not need to use all of the beaten egg.) When the dough is cool, beat the eggs in a clean bowl with a fork. Gradually add the beaten egg mixture to the dough, a bit at a time, mixing well between each addition; the mixture should now be at dropping consistency, but still firm enough to be piped in a piping bag. (You may not need to use all of the beaten egg.) Transfer the mixture to a piping bag fitted with a 1cm/½in plain nozzle. Pipe the pastry into small circles of about 5cm/2in on the prepared baking tray. Transfer the mixture to a piping bag fitted with a 1cm/½in plain nozzle. Pipe the pastry into small circles of about 5cm/2in on the prepared baking tray. Bake for 10-15 minutes and then reduce the heat to 190C/fan oven 170C/375F/Gas 5 and cook for a further 20-25 minutes, or until they are golden-brown and dry. Remove from the oven and transfer to a wire rack to cool. Bake for 10-15 minutes and then reduce the heat to 190C/fan oven 170C/375F/Gas 5 and cook for a further 20-25 minutes, or until they are golden-brown and dry. Remove from the oven and transfer to a wire rack to cool. For the caramelised red onions, place all the ingredients into a pan and cook for 20 minutes over a low heat. Remove from the heat and leave to cool. For the caramelised red onions, place all the ingredients into a pan and cook for 20 minutes over a low heat. Remove from the heat and leave to cool. For the filling, stir the cream into the goats’ cheese in a bowl. Put the mixture into a piping bag fitted with a wide star nozzle. For the filling, stir the cream into the goats’ cheese in a bowl. Put the mixture into a piping bag fitted with a wide star nozzle. Cut each choux bun in half and pipe the goats’ cheese on top of each halved choux bun. Add a teaspoon of onion and top with a walnut and a little rocket. Cut each choux bun in half and pipe the goats’ cheese on top of each halved choux bun. Add a teaspoon of onion and top with a walnut and a little rocket. Recipe tips Keep any leftover caramelised red onions in the fridge and use as a condiment."
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} | 5055552454c7aeed0ff40a68e148f6b6eae348e3f280174f89db54145cb4da66 | Religieuse recipe
Preheat the oven to 220C/425F/Gas 7. Line a baking tray with baking parchment and draw onto it eight circles 5cm/2in wide and another eight circles 2.5cm/1in wide. Put the butter in a heavy-based saucepan with 150ml/5fl oz of water and heat over a medium heat until the butter melts. Bring the mixture to the boil and then immediately remove from the heat.Quickly tip in the flour. Stir vigorously with a wooden spoon until the mixture forms a soft ball. Return to the heat and cook over a low heat for 3-5 minutes, stirring constantly. Remove from the heat and leave to cool slightly. Gradually add the eggs, beating well between each addition to form a smooth, shiny paste. Spoon the mixture into a piping bag fitted with a 1.5cm/ ½in plain nozzle.Pipe round discs onto the baking tray in the marked circles and, using a damp finger, smooth over the top of each disc. Bake in the centre of the oven for 10 minutes. Reduce the oven temperature to 190C/375F/Gas 5 and cook for a further 10-15 minutes. Remove the choux buns from the oven and pierce each bun with a skewer to allow the steam to escape. Return to the oven for 4-5 minutes to dry out. Remove from the oven and leave to cool on a wire rack. For the crème pâtissière filling, pour the milk and vanilla seeds into a heavy-based pan and bring gradually to the boil. Remove from the heat and leave to cool for 30 seconds. Meanwhile, in a medium bowl, whisk together the egg yolks and caster sugar until pale, then whisk in the cornflour and plain flour. Pour the vanilla-infused milk onto the eggs, whisking continuously, then pour back into the pan.Bring back to the boil, whisking continuously over a medium heat and cook for one minute. Pour the crème pâtissière into a bowl. Cover the surface with cling film to prevent a skin from forming and leave to cool. Transfer to the fridge to chill.For the chocolate ganache icing, bring the cream to the boil in a small pan. Remove from the heat. Add the chocolate and stir until melted and shiny. Transfer to a bowl and leave to cool. Transfer the fridge to chill until the ganache has thickened to a spreadable consistency.To assemble the religieuse, spoon the cold crème pâtissière into a piping bag fitted with a long thin nozzle (or alternatively you can use a jam syringe). Fill the choux buns with the crème pâtissière. Dip the filled buns into the chocolate ganache to coat half-way up the sides. Sit the small buns on top of the larger buns. For the collars, whip the cream in a mixing bowl until soft peaks form when the whisk is removed from the bowl. Spoon the cream into a piping bag fitted with a small star nozzle. Pipe lines of cream around the join where the small bun sits on top of the large bun to form a collar. Preheat the oven to 220C/425F/Gas 7. Line a baking tray with baking parchment and draw onto it eight circles 5cm/2in wide and another eight circles 2.5cm/1in wide. Put the butter in a heavy-based saucepan with 150ml/5fl oz of water and heat over a medium heat until the butter melts. Bring the mixture to the boil and then immediately remove from the heat. Preheat the oven to 220C/425F/Gas 7. Line a baking tray with baking parchment and draw onto it eight circles 5cm/2in wide and another eight circles 2.5cm/1in wide. Put the butter in a heavy-based saucepan with 150ml/5fl oz of water and heat over a medium heat until the butter melts. Bring the mixture to the boil and then immediately remove from the heat. Quickly tip in the flour. Stir vigorously with a wooden spoon until the mixture forms a soft ball. Return to the heat and cook over a low heat for 3-5 minutes, stirring constantly. Quickly tip in the flour. Stir vigorously with a wooden spoon until the mixture forms a soft ball. Return to the heat and cook over a low heat for 3-5 minutes, stirring constantly. Remove from the heat and leave to cool slightly. Gradually add the eggs, beating well between each addition to form a smooth, shiny paste. Spoon the mixture into a piping bag fitted with a 1.5cm/ ½in plain nozzle. Remove from the heat and leave to cool slightly. Gradually add the eggs, beating well between each addition to form a smooth, shiny paste. Spoon the mixture into a piping bag fitted with a 1.5cm/ ½in plain nozzle. Pipe round discs onto the baking tray in the marked circles and, using a damp finger, smooth over the top of each disc. Bake in the centre of the oven for 10 minutes. Reduce the oven temperature to 190C/375F/Gas 5 and cook for a further 10-15 minutes. Remove the choux buns from the oven and pierce each bun with a skewer to allow the steam to escape. Return to the oven for 4-5 minutes to dry out. Remove from the oven and leave to cool on a wire rack. Pipe round discs onto the baking tray in the marked circles and, using a damp finger, smooth over the top of each disc. Bake in the centre of the oven for 10 minutes. Reduce the oven temperature to 190C/375F/Gas 5 and cook for a further 10-15 minutes. Remove the choux buns from the oven and pierce each bun with a skewer to allow the steam to escape. Return to the oven for 4-5 minutes to dry out. Remove from the oven and leave to cool on a wire rack. For the crème pâtissière filling, pour the milk and vanilla seeds into a heavy-based pan and bring gradually to the boil. Remove from the heat and leave to cool for 30 seconds. Meanwhile, in a medium bowl, whisk together the egg yolks and caster sugar until pale, then whisk in the cornflour and plain flour. Pour the vanilla-infused milk onto the eggs, whisking continuously, then pour back into the pan. For the crème pâtissière filling, pour the milk and vanilla seeds into a heavy-based pan and bring gradually to the boil. Remove from the heat and leave to cool for 30 seconds. Meanwhile, in a medium bowl, whisk together the egg yolks and caster sugar until pale, then whisk in the cornflour and plain flour. Pour the vanilla-infused milk onto the eggs, whisking continuously, then pour back into the pan. Bring back to the boil, whisking continuously over a medium heat and cook for one minute. Pour the crème pâtissière into a bowl. Cover the surface with cling film to prevent a skin from forming and leave to cool. Transfer to the fridge to chill. Bring back to the boil, whisking continuously over a medium heat and cook for one minute. Pour the crème pâtissière into a bowl. Cover the surface with cling film to prevent a skin from forming and leave to cool. Transfer to the fridge to chill. For the chocolate ganache icing, bring the cream to the boil in a small pan. Remove from the heat. Add the chocolate and stir until melted and shiny. Transfer to a bowl and leave to cool. Transfer the fridge to chill until the ganache has thickened to a spreadable consistency. For the chocolate ganache icing, bring the cream to the boil in a small pan. Remove from the heat. Add the chocolate and stir until melted and shiny. Transfer to a bowl and leave to cool. Transfer the fridge to chill until the ganache has thickened to a spreadable consistency. To assemble the religieuse, spoon the cold crème pâtissière into a piping bag fitted with a long thin nozzle (or alternatively you can use a jam syringe). Fill the choux buns with the crème pâtissière. To assemble the religieuse, spoon the cold crème pâtissière into a piping bag fitted with a long thin nozzle (or alternatively you can use a jam syringe). Fill the choux buns with the crème pâtissière. Dip the filled buns into the chocolate ganache to coat half-way up the sides. Sit the small buns on top of the larger buns. Dip the filled buns into the chocolate ganache to coat half-way up the sides. Sit the small buns on top of the larger buns. For the collars, whip the cream in a mixing bowl until soft peaks form when the whisk is removed from the bowl. Spoon the cream into a piping bag fitted with a small star nozzle. Pipe lines of cream around the join where the small bun sits on top of the large bun to form a collar. For the collars, whip the cream in a mixing bowl until soft peaks form when the whisk is removed from the bowl. Spoon the cream into a piping bag fitted with a small star nozzle. Pipe lines of cream around the join where the small bun sits on top of the large bun to form a collar. | {
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"title": "Religieuse recipe",
"content": "Preheat the oven to 220C/425F/Gas 7. Line a baking tray with baking parchment and draw onto it eight circles 5cm/2in wide and another eight circles 2.5cm/1in wide. Put the butter in a heavy-based saucepan with 150ml/5fl oz of water and heat over a medium heat until the butter melts. Bring the mixture to the boil and then immediately remove from the heat.Quickly tip in the flour. Stir vigorously with a wooden spoon until the mixture forms a soft ball. Return to the heat and cook over a low heat for 3-5 minutes, stirring constantly. Remove from the heat and leave to cool slightly. Gradually add the eggs, beating well between each addition to form a smooth, shiny paste. Spoon the mixture into a piping bag fitted with a 1.5cm/ ½in plain nozzle.Pipe round discs onto the baking tray in the marked circles and, using a damp finger, smooth over the top of each disc. Bake in the centre of the oven for 10 minutes. Reduce the oven temperature to 190C/375F/Gas 5 and cook for a further 10-15 minutes. Remove the choux buns from the oven and pierce each bun with a skewer to allow the steam to escape. Return to the oven for 4-5 minutes to dry out. Remove from the oven and leave to cool on a wire rack. For the crème pâtissière filling, pour the milk and vanilla seeds into a heavy-based pan and bring gradually to the boil. Remove from the heat and leave to cool for 30 seconds. Meanwhile, in a medium bowl, whisk together the egg yolks and caster sugar until pale, then whisk in the cornflour and plain flour. Pour the vanilla-infused milk onto the eggs, whisking continuously, then pour back into the pan.Bring back to the boil, whisking continuously over a medium heat and cook for one minute. Pour the crème pâtissière into a bowl. Cover the surface with cling film to prevent a skin from forming and leave to cool. Transfer to the fridge to chill.For the chocolate ganache icing, bring the cream to the boil in a small pan. Remove from the heat. Add the chocolate and stir until melted and shiny. Transfer to a bowl and leave to cool. Transfer the fridge to chill until the ganache has thickened to a spreadable consistency.To assemble the religieuse, spoon the cold crème pâtissière into a piping bag fitted with a long thin nozzle (or alternatively you can use a jam syringe). Fill the choux buns with the crème pâtissière. Dip the filled buns into the chocolate ganache to coat half-way up the sides. Sit the small buns on top of the larger buns. For the collars, whip the cream in a mixing bowl until soft peaks form when the whisk is removed from the bowl. Spoon the cream into a piping bag fitted with a small star nozzle. Pipe lines of cream around the join where the small bun sits on top of the large bun to form a collar. Preheat the oven to 220C/425F/Gas 7. Line a baking tray with baking parchment and draw onto it eight circles 5cm/2in wide and another eight circles 2.5cm/1in wide. Put the butter in a heavy-based saucepan with 150ml/5fl oz of water and heat over a medium heat until the butter melts. Bring the mixture to the boil and then immediately remove from the heat. Preheat the oven to 220C/425F/Gas 7. Line a baking tray with baking parchment and draw onto it eight circles 5cm/2in wide and another eight circles 2.5cm/1in wide. Put the butter in a heavy-based saucepan with 150ml/5fl oz of water and heat over a medium heat until the butter melts. Bring the mixture to the boil and then immediately remove from the heat. Quickly tip in the flour. Stir vigorously with a wooden spoon until the mixture forms a soft ball. Return to the heat and cook over a low heat for 3-5 minutes, stirring constantly. Quickly tip in the flour. Stir vigorously with a wooden spoon until the mixture forms a soft ball. Return to the heat and cook over a low heat for 3-5 minutes, stirring constantly. Remove from the heat and leave to cool slightly. Gradually add the eggs, beating well between each addition to form a smooth, shiny paste. Spoon the mixture into a piping bag fitted with a 1.5cm/ ½in plain nozzle. Remove from the heat and leave to cool slightly. Gradually add the eggs, beating well between each addition to form a smooth, shiny paste. Spoon the mixture into a piping bag fitted with a 1.5cm/ ½in plain nozzle. Pipe round discs onto the baking tray in the marked circles and, using a damp finger, smooth over the top of each disc. Bake in the centre of the oven for 10 minutes. Reduce the oven temperature to 190C/375F/Gas 5 and cook for a further 10-15 minutes. Remove the choux buns from the oven and pierce each bun with a skewer to allow the steam to escape. Return to the oven for 4-5 minutes to dry out. Remove from the oven and leave to cool on a wire rack. Pipe round discs onto the baking tray in the marked circles and, using a damp finger, smooth over the top of each disc. Bake in the centre of the oven for 10 minutes. Reduce the oven temperature to 190C/375F/Gas 5 and cook for a further 10-15 minutes. Remove the choux buns from the oven and pierce each bun with a skewer to allow the steam to escape. Return to the oven for 4-5 minutes to dry out. Remove from the oven and leave to cool on a wire rack. For the crème pâtissière filling, pour the milk and vanilla seeds into a heavy-based pan and bring gradually to the boil. Remove from the heat and leave to cool for 30 seconds. Meanwhile, in a medium bowl, whisk together the egg yolks and caster sugar until pale, then whisk in the cornflour and plain flour. Pour the vanilla-infused milk onto the eggs, whisking continuously, then pour back into the pan. For the crème pâtissière filling, pour the milk and vanilla seeds into a heavy-based pan and bring gradually to the boil. Remove from the heat and leave to cool for 30 seconds. Meanwhile, in a medium bowl, whisk together the egg yolks and caster sugar until pale, then whisk in the cornflour and plain flour. Pour the vanilla-infused milk onto the eggs, whisking continuously, then pour back into the pan. Bring back to the boil, whisking continuously over a medium heat and cook for one minute. Pour the crème pâtissière into a bowl. Cover the surface with cling film to prevent a skin from forming and leave to cool. Transfer to the fridge to chill. Bring back to the boil, whisking continuously over a medium heat and cook for one minute. Pour the crème pâtissière into a bowl. Cover the surface with cling film to prevent a skin from forming and leave to cool. Transfer to the fridge to chill. For the chocolate ganache icing, bring the cream to the boil in a small pan. Remove from the heat. Add the chocolate and stir until melted and shiny. Transfer to a bowl and leave to cool. Transfer the fridge to chill until the ganache has thickened to a spreadable consistency. For the chocolate ganache icing, bring the cream to the boil in a small pan. Remove from the heat. Add the chocolate and stir until melted and shiny. Transfer to a bowl and leave to cool. Transfer the fridge to chill until the ganache has thickened to a spreadable consistency. To assemble the religieuse, spoon the cold crème pâtissière into a piping bag fitted with a long thin nozzle (or alternatively you can use a jam syringe). Fill the choux buns with the crème pâtissière. To assemble the religieuse, spoon the cold crème pâtissière into a piping bag fitted with a long thin nozzle (or alternatively you can use a jam syringe). Fill the choux buns with the crème pâtissière. Dip the filled buns into the chocolate ganache to coat half-way up the sides. Sit the small buns on top of the larger buns. Dip the filled buns into the chocolate ganache to coat half-way up the sides. Sit the small buns on top of the larger buns. For the collars, whip the cream in a mixing bowl until soft peaks form when the whisk is removed from the bowl. Spoon the cream into a piping bag fitted with a small star nozzle. Pipe lines of cream around the join where the small bun sits on top of the large bun to form a collar. For the collars, whip the cream in a mixing bowl until soft peaks form when the whisk is removed from the bowl. Spoon the cream into a piping bag fitted with a small star nozzle. Pipe lines of cream around the join where the small bun sits on top of the large bun to form a collar."
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} | 03ef524dbe3aca80c9d240e063a39d2120e26f78d2032eaca6f9f034ce395a7e | Chocolate éclairs recipe
Preheat the oven to 170C/325F/Gas 3.For the choux pastry, place the water, milk, butter, sugar and salt in a medium saucepan over a high heat and bring the mixture to a boil.Remove the pan from the heat and, using a wooden spoon, quickly beat in the flour until the mixture is completely smooth.Turn the heat down to medium, return the pan to the hob and cook for about one minute, beating all the time, or until the mixture comes away from the edge of the pan.Remove the pan from the heat and gradually beat in the eggs until you have a smooth, dropping consistency. (You are looking for the mixture to just drop from the spoon, not run off it; you may not need all of the egg to reach this stage. )Transfer the paste to a large piping bag fitted with a 1.5cm/½in fluted nozzle and let the mixture to cool for about five minutes in the bag to stiffen slightly before you begin the piping.Line a large baking tray with greaseproof paper and pipe on 12 éclairs, each about 15cm/6in long. Alternatively, for a more professional and uniform finish, pipe four rows of pastry, each about 36cm/14in long, onto a non-stick tray and freeze. Cut the frozen strips into three and either defrost and cook as below, or bake from frozen and add five minutes to the cooking time.Bake the éclairs in the preheated oven for 30-35 minutes or until golden-brown, then transfer to a rack and leave to cool.For the filling, melt the chocolate in a bowl over a pan of simmering water. Do not let the bottom of the bowl touch the water or the chocolate will burn.Pour the melted chocolate into the pastry cream, mix in the cocoa powder and whisk together to a smooth consistency. You could chill the mixture at this point for 30 minutes, then whisk again before you fill the éclairs, to give a creamier mouth-feel to the filling.When you are ready to fill the éclairs, transfer the filling to a piping bag fitted with a 0.5cm/¼in nozzle. Pierce the underside of each éclair four times with the tip of the nozzle, gently squirting a little of the filling into the éclair as you do so. For the glaze, gently warm the fondant in a small pan over a low heat until it reaches body temperature.Stir in the cocoa powder and enough of the water to make a smooth paste, then transfer to a piping bag fitted with a 1.5cm/½in nozzle. Pipe the glaze onto the top of each éclair, removing any excess with the back of your finger, then place in the fridge for the glaze to set before serving. Preheat the oven to 170C/325F/Gas 3. Preheat the oven to 170C/325F/Gas 3. For the choux pastry, place the water, milk, butter, sugar and salt in a medium saucepan over a high heat and bring the mixture to a boil. For the choux pastry, place the water, milk, butter, sugar and salt in a medium saucepan over a high heat and bring the mixture to a boil. Remove the pan from the heat and, using a wooden spoon, quickly beat in the flour until the mixture is completely smooth. Remove the pan from the heat and, using a wooden spoon, quickly beat in the flour until the mixture is completely smooth. Turn the heat down to medium, return the pan to the hob and cook for about one minute, beating all the time, or until the mixture comes away from the edge of the pan. Turn the heat down to medium, return the pan to the hob and cook for about one minute, beating all the time, or until the mixture comes away from the edge of the pan. Remove the pan from the heat and gradually beat in the eggs until you have a smooth, dropping consistency. (You are looking for the mixture to just drop from the spoon, not run off it; you may not need all of the egg to reach this stage. ) Remove the pan from the heat and gradually beat in the eggs until you have a smooth, dropping consistency. (You are looking for the mixture to just drop from the spoon, not run off it; you may not need all of the egg to reach this stage. ) Transfer the paste to a large piping bag fitted with a 1.5cm/½in fluted nozzle and let the mixture to cool for about five minutes in the bag to stiffen slightly before you begin the piping. Transfer the paste to a large piping bag fitted with a 1.5cm/½in fluted nozzle and let the mixture to cool for about five minutes in the bag to stiffen slightly before you begin the piping. Line a large baking tray with greaseproof paper and pipe on 12 éclairs, each about 15cm/6in long. Alternatively, for a more professional and uniform finish, pipe four rows of pastry, each about 36cm/14in long, onto a non-stick tray and freeze. Cut the frozen strips into three and either defrost and cook as below, or bake from frozen and add five minutes to the cooking time. Line a large baking tray with greaseproof paper and pipe on 12 éclairs, each about 15cm/6in long. Alternatively, for a more professional and uniform finish, pipe four rows of pastry, each about 36cm/14in long, onto a non-stick tray and freeze. Cut the frozen strips into three and either defrost and cook as below, or bake from frozen and add five minutes to the cooking time. Bake the éclairs in the preheated oven for 30-35 minutes or until golden-brown, then transfer to a rack and leave to cool. Bake the éclairs in the preheated oven for 30-35 minutes or until golden-brown, then transfer to a rack and leave to cool. For the filling, melt the chocolate in a bowl over a pan of simmering water. Do not let the bottom of the bowl touch the water or the chocolate will burn. For the filling, melt the chocolate in a bowl over a pan of simmering water. Do not let the bottom of the bowl touch the water or the chocolate will burn. Pour the melted chocolate into the pastry cream, mix in the cocoa powder and whisk together to a smooth consistency. You could chill the mixture at this point for 30 minutes, then whisk again before you fill the éclairs, to give a creamier mouth-feel to the filling. Pour the melted chocolate into the pastry cream, mix in the cocoa powder and whisk together to a smooth consistency. You could chill the mixture at this point for 30 minutes, then whisk again before you fill the éclairs, to give a creamier mouth-feel to the filling. When you are ready to fill the éclairs, transfer the filling to a piping bag fitted with a 0.5cm/¼in nozzle. Pierce the underside of each éclair four times with the tip of the nozzle, gently squirting a little of the filling into the éclair as you do so. When you are ready to fill the éclairs, transfer the filling to a piping bag fitted with a 0.5cm/¼in nozzle. Pierce the underside of each éclair four times with the tip of the nozzle, gently squirting a little of the filling into the éclair as you do so. For the glaze, gently warm the fondant in a small pan over a low heat until it reaches body temperature. For the glaze, gently warm the fondant in a small pan over a low heat until it reaches body temperature. Stir in the cocoa powder and enough of the water to make a smooth paste, then transfer to a piping bag fitted with a 1.5cm/½in nozzle. Stir in the cocoa powder and enough of the water to make a smooth paste, then transfer to a piping bag fitted with a 1.5cm/½in nozzle. Pipe the glaze onto the top of each éclair, removing any excess with the back of your finger, then place in the fridge for the glaze to set before serving. Pipe the glaze onto the top of each éclair, removing any excess with the back of your finger, then place in the fridge for the glaze to set before serving. | {
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"title": "Chocolate éclairs recipe",
"content": "Preheat the oven to 170C/325F/Gas 3.For the choux pastry, place the water, milk, butter, sugar and salt in a medium saucepan over a high heat and bring the mixture to a boil.Remove the pan from the heat and, using a wooden spoon, quickly beat in the flour until the mixture is completely smooth.Turn the heat down to medium, return the pan to the hob and cook for about one minute, beating all the time, or until the mixture comes away from the edge of the pan.Remove the pan from the heat and gradually beat in the eggs until you have a smooth, dropping consistency. (You are looking for the mixture to just drop from the spoon, not run off it; you may not need all of the egg to reach this stage. )Transfer the paste to a large piping bag fitted with a 1.5cm/½in fluted nozzle and let the mixture to cool for about five minutes in the bag to stiffen slightly before you begin the piping.Line a large baking tray with greaseproof paper and pipe on 12 éclairs, each about 15cm/6in long. Alternatively, for a more professional and uniform finish, pipe four rows of pastry, each about 36cm/14in long, onto a non-stick tray and freeze. Cut the frozen strips into three and either defrost and cook as below, or bake from frozen and add five minutes to the cooking time.Bake the éclairs in the preheated oven for 30-35 minutes or until golden-brown, then transfer to a rack and leave to cool.For the filling, melt the chocolate in a bowl over a pan of simmering water. Do not let the bottom of the bowl touch the water or the chocolate will burn.Pour the melted chocolate into the pastry cream, mix in the cocoa powder and whisk together to a smooth consistency. You could chill the mixture at this point for 30 minutes, then whisk again before you fill the éclairs, to give a creamier mouth-feel to the filling.When you are ready to fill the éclairs, transfer the filling to a piping bag fitted with a 0.5cm/¼in nozzle. Pierce the underside of each éclair four times with the tip of the nozzle, gently squirting a little of the filling into the éclair as you do so. For the glaze, gently warm the fondant in a small pan over a low heat until it reaches body temperature.Stir in the cocoa powder and enough of the water to make a smooth paste, then transfer to a piping bag fitted with a 1.5cm/½in nozzle. Pipe the glaze onto the top of each éclair, removing any excess with the back of your finger, then place in the fridge for the glaze to set before serving. Preheat the oven to 170C/325F/Gas 3. Preheat the oven to 170C/325F/Gas 3. For the choux pastry, place the water, milk, butter, sugar and salt in a medium saucepan over a high heat and bring the mixture to a boil. For the choux pastry, place the water, milk, butter, sugar and salt in a medium saucepan over a high heat and bring the mixture to a boil. Remove the pan from the heat and, using a wooden spoon, quickly beat in the flour until the mixture is completely smooth. Remove the pan from the heat and, using a wooden spoon, quickly beat in the flour until the mixture is completely smooth. Turn the heat down to medium, return the pan to the hob and cook for about one minute, beating all the time, or until the mixture comes away from the edge of the pan. Turn the heat down to medium, return the pan to the hob and cook for about one minute, beating all the time, or until the mixture comes away from the edge of the pan. Remove the pan from the heat and gradually beat in the eggs until you have a smooth, dropping consistency. (You are looking for the mixture to just drop from the spoon, not run off it; you may not need all of the egg to reach this stage. ) Remove the pan from the heat and gradually beat in the eggs until you have a smooth, dropping consistency. (You are looking for the mixture to just drop from the spoon, not run off it; you may not need all of the egg to reach this stage. ) Transfer the paste to a large piping bag fitted with a 1.5cm/½in fluted nozzle and let the mixture to cool for about five minutes in the bag to stiffen slightly before you begin the piping. Transfer the paste to a large piping bag fitted with a 1.5cm/½in fluted nozzle and let the mixture to cool for about five minutes in the bag to stiffen slightly before you begin the piping. Line a large baking tray with greaseproof paper and pipe on 12 éclairs, each about 15cm/6in long. Alternatively, for a more professional and uniform finish, pipe four rows of pastry, each about 36cm/14in long, onto a non-stick tray and freeze. Cut the frozen strips into three and either defrost and cook as below, or bake from frozen and add five minutes to the cooking time. Line a large baking tray with greaseproof paper and pipe on 12 éclairs, each about 15cm/6in long. Alternatively, for a more professional and uniform finish, pipe four rows of pastry, each about 36cm/14in long, onto a non-stick tray and freeze. Cut the frozen strips into three and either defrost and cook as below, or bake from frozen and add five minutes to the cooking time. Bake the éclairs in the preheated oven for 30-35 minutes or until golden-brown, then transfer to a rack and leave to cool. Bake the éclairs in the preheated oven for 30-35 minutes or until golden-brown, then transfer to a rack and leave to cool. For the filling, melt the chocolate in a bowl over a pan of simmering water. Do not let the bottom of the bowl touch the water or the chocolate will burn. For the filling, melt the chocolate in a bowl over a pan of simmering water. Do not let the bottom of the bowl touch the water or the chocolate will burn. Pour the melted chocolate into the pastry cream, mix in the cocoa powder and whisk together to a smooth consistency. You could chill the mixture at this point for 30 minutes, then whisk again before you fill the éclairs, to give a creamier mouth-feel to the filling. Pour the melted chocolate into the pastry cream, mix in the cocoa powder and whisk together to a smooth consistency. You could chill the mixture at this point for 30 minutes, then whisk again before you fill the éclairs, to give a creamier mouth-feel to the filling. When you are ready to fill the éclairs, transfer the filling to a piping bag fitted with a 0.5cm/¼in nozzle. Pierce the underside of each éclair four times with the tip of the nozzle, gently squirting a little of the filling into the éclair as you do so. When you are ready to fill the éclairs, transfer the filling to a piping bag fitted with a 0.5cm/¼in nozzle. Pierce the underside of each éclair four times with the tip of the nozzle, gently squirting a little of the filling into the éclair as you do so. For the glaze, gently warm the fondant in a small pan over a low heat until it reaches body temperature. For the glaze, gently warm the fondant in a small pan over a low heat until it reaches body temperature. Stir in the cocoa powder and enough of the water to make a smooth paste, then transfer to a piping bag fitted with a 1.5cm/½in nozzle. Stir in the cocoa powder and enough of the water to make a smooth paste, then transfer to a piping bag fitted with a 1.5cm/½in nozzle. Pipe the glaze onto the top of each éclair, removing any excess with the back of your finger, then place in the fridge for the glaze to set before serving. Pipe the glaze onto the top of each éclair, removing any excess with the back of your finger, then place in the fridge for the glaze to set before serving."
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} | ff4b3e25f469af260a208a7f329f830f7bb771747266b0c1fa9b2bba9efa2abf | Carrot, lentil and almond soup recipe
Carrot, lentil and almond soup with wholemeal croûtons An average of 4.9 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/carrot_lentil_almond_67537_16x9.jpg A wholesome, hearty carrot soup made with almond butter and topped with crunchy baked almonds and paprika-flecked croûtons. Each serving provides 403 kcal, 20g protein, 40g carbohydrate (of which 8.2g sugars), 15g fat (of which 1.7g saturates), 16g fibre and 1.5g salt. 1 tbsp olive oil1 onion, finely chopped3 large garlic cloves (or 4 small cloves), finely chopped3 carrots (about 360g/12½oz), roughly chopped1 heaped tsp curry powder 1 tsp ground cumin 200g/7oz dried red lentils 2 tbsp almond butter 1 litre/1¾ pints vegetable stock (made with 1 stock cube) 1 wholemeal bread roll generous pinch smoked paprika 30g/1oz almondssalt and freshly ground black pepper, to taste dried chilli flakes, to garnish (optional) handful finely chopped fresh parsely, to garnish 1 tbsp olive oil 1 onion, finely chopped 3 large garlic cloves (or 4 small cloves), finely chopped 3 carrots (about 360g/12½oz), roughly chopped 1 heaped tsp curry powder 1 tsp ground cumin 200g/7oz dried red lentils 2 tbsp almond butter 1 litre/1¾ pints vegetable stock (made with 1 stock cube) 1 wholemeal bread roll generous pinch smoked paprika 30g/1oz almonds salt and freshly ground black pepper, to taste dried chilli flakes, to garnish (optional) handful finely chopped fresh parsely, to garnish Method Heat the oil in a large pan over a low heat and then fry the onions, garlic and carrots for 5 minutes, or until the onion softens. Add the curry powder and cumin and fry for a further minute. Add the lentils, almond butter, and stock and simmer for 20–25 minutes, or until the carrots are soft and the lentils are cooked. Meanwhile, preheat the oven to 180C/160C Fan/Gas 4. Tear the wholemeal bread roll into croûton-sized pieces. Using your hands, coat the croûtons with a small amount of olive oil. Place the croûtons onto one half of a large baking tray, sprinkle over the smoked paprika and season with salt and pepper. Put the almonds on the other half of the tray. Bake for around 8 minutes. Keep checking on the croûtons to ensure that they don’t burn. Once the carrots and lentils are cooked, using a handheld blender, blend the soup until smooth.Roughly chop the almonds. Serve the soup topped with the wholegrain croûtons, and chopped almonds, and garnish with a small sprinkle of dried chilli flakes and fresh parsley. Season with salt and pepper, if needed. Heat the oil in a large pan over a low heat and then fry the onions, garlic and carrots for 5 minutes, or until the onion softens. Heat the oil in a large pan over a low heat and then fry the onions, garlic and carrots for 5 minutes, or until the onion softens. Add the curry powder and cumin and fry for a further minute. Add the curry powder and cumin and fry for a further minute. Add the lentils, almond butter, and stock and simmer for 20–25 minutes, or until the carrots are soft and the lentils are cooked. Add the lentils, almond butter, and stock and simmer for 20–25 minutes, or until the carrots are soft and the lentils are cooked. Meanwhile, preheat the oven to 180C/160C Fan/Gas 4. Tear the wholemeal bread roll into croûton-sized pieces. Using your hands, coat the croûtons with a small amount of olive oil. Place the croûtons onto one half of a large baking tray, sprinkle over the smoked paprika and season with salt and pepper. Put the almonds on the other half of the tray. Bake for around 8 minutes. Keep checking on the croûtons to ensure that they don’t burn. Meanwhile, preheat the oven to 180C/160C Fan/Gas 4. Tear the wholemeal bread roll into croûton-sized pieces. Using your hands, coat the croûtons with a small amount of olive oil. Place the croûtons onto one half of a large baking tray, sprinkle over the smoked paprika and season with salt and pepper. Put the almonds on the other half of the tray. Bake for around 8 minutes. Keep checking on the croûtons to ensure that they don’t burn. Once the carrots and lentils are cooked, using a handheld blender, blend the soup until smooth. Once the carrots and lentils are cooked, using a handheld blender, blend the soup until smooth. Roughly chop the almonds. Roughly chop the almonds. Serve the soup topped with the wholegrain croûtons, and chopped almonds, and garnish with a small sprinkle of dried chilli flakes and fresh parsley. Season with salt and pepper, if needed. Serve the soup topped with the wholegrain croûtons, and chopped almonds, and garnish with a small sprinkle of dried chilli flakes and fresh parsley. Season with salt and pepper, if needed. | {
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"title": "Carrot, lentil and almond soup recipe",
"content": "Carrot, lentil and almond soup with wholemeal croûtons An average of 4.9 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/carrot_lentil_almond_67537_16x9.jpg A wholesome, hearty carrot soup made with almond butter and topped with crunchy baked almonds and paprika-flecked croûtons. Each serving provides 403 kcal, 20g protein, 40g carbohydrate (of which 8.2g sugars), 15g fat (of which 1.7g saturates), 16g fibre and 1.5g salt. 1 tbsp olive oil1 onion, finely chopped3 large garlic cloves (or 4 small cloves), finely chopped3 carrots (about 360g/12½oz), roughly chopped1 heaped tsp curry powder 1 tsp ground cumin 200g/7oz dried red lentils 2 tbsp almond butter 1 litre/1¾ pints vegetable stock (made with 1 stock cube) 1 wholemeal bread roll generous pinch smoked paprika 30g/1oz almondssalt and freshly ground black pepper, to taste dried chilli flakes, to garnish (optional) handful finely chopped fresh parsely, to garnish 1 tbsp olive oil 1 onion, finely chopped 3 large garlic cloves (or 4 small cloves), finely chopped 3 carrots (about 360g/12½oz), roughly chopped 1 heaped tsp curry powder 1 tsp ground cumin 200g/7oz dried red lentils 2 tbsp almond butter 1 litre/1¾ pints vegetable stock (made with 1 stock cube) 1 wholemeal bread roll generous pinch smoked paprika 30g/1oz almonds salt and freshly ground black pepper, to taste dried chilli flakes, to garnish (optional) handful finely chopped fresh parsely, to garnish Method Heat the oil in a large pan over a low heat and then fry the onions, garlic and carrots for 5 minutes, or until the onion softens. Add the curry powder and cumin and fry for a further minute. Add the lentils, almond butter, and stock and simmer for 20–25 minutes, or until the carrots are soft and the lentils are cooked. Meanwhile, preheat the oven to 180C/160C Fan/Gas 4. Tear the wholemeal bread roll into croûton-sized pieces. Using your hands, coat the croûtons with a small amount of olive oil. Place the croûtons onto one half of a large baking tray, sprinkle over the smoked paprika and season with salt and pepper. Put the almonds on the other half of the tray. Bake for around 8 minutes. Keep checking on the croûtons to ensure that they don’t burn. Once the carrots and lentils are cooked, using a handheld blender, blend the soup until smooth.Roughly chop the almonds. Serve the soup topped with the wholegrain croûtons, and chopped almonds, and garnish with a small sprinkle of dried chilli flakes and fresh parsley. Season with salt and pepper, if needed. Heat the oil in a large pan over a low heat and then fry the onions, garlic and carrots for 5 minutes, or until the onion softens. Heat the oil in a large pan over a low heat and then fry the onions, garlic and carrots for 5 minutes, or until the onion softens. Add the curry powder and cumin and fry for a further minute. Add the curry powder and cumin and fry for a further minute. Add the lentils, almond butter, and stock and simmer for 20–25 minutes, or until the carrots are soft and the lentils are cooked. Add the lentils, almond butter, and stock and simmer for 20–25 minutes, or until the carrots are soft and the lentils are cooked. Meanwhile, preheat the oven to 180C/160C Fan/Gas 4. Tear the wholemeal bread roll into croûton-sized pieces. Using your hands, coat the croûtons with a small amount of olive oil. Place the croûtons onto one half of a large baking tray, sprinkle over the smoked paprika and season with salt and pepper. Put the almonds on the other half of the tray. Bake for around 8 minutes. Keep checking on the croûtons to ensure that they don’t burn. Meanwhile, preheat the oven to 180C/160C Fan/Gas 4. Tear the wholemeal bread roll into croûton-sized pieces. Using your hands, coat the croûtons with a small amount of olive oil. Place the croûtons onto one half of a large baking tray, sprinkle over the smoked paprika and season with salt and pepper. Put the almonds on the other half of the tray. Bake for around 8 minutes. Keep checking on the croûtons to ensure that they don’t burn. Once the carrots and lentils are cooked, using a handheld blender, blend the soup until smooth. Once the carrots and lentils are cooked, using a handheld blender, blend the soup until smooth. Roughly chop the almonds. Roughly chop the almonds. Serve the soup topped with the wholegrain croûtons, and chopped almonds, and garnish with a small sprinkle of dried chilli flakes and fresh parsley. Season with salt and pepper, if needed. Serve the soup topped with the wholegrain croûtons, and chopped almonds, and garnish with a small sprinkle of dried chilli flakes and fresh parsley. Season with salt and pepper, if needed."
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} | 32c91756ed90e15f0efc97f53eef72c40228c661b4848d96de2f9e30f0fef648 | Raspberry and pistachio éclairs recipe
Preheat the oven to 220C/200C Fan/Gas 7. Line 2 baking sheets with baking parchment. On the first sheet draw 12 x 9cm/3½in lines spaced well apart. Turn the paper over so the pencil marks are underneath but can be seen, to use as a template.Put the butter, salt and 250ml/9fl oz water into a large saucepan. Heat gently until the butter has melted, then bring to the boil. (Don’t let the liquid boil for any length of time, or you will drive off too much moisture.) Immediately remove from the heat and tip the flour into the pan. Beat with a wooden spoon to form a smooth ball of dough that leaves the sides of the pan clean. Now vigorously beat the egg into the hot dough, a little at a time. This takes some elbow grease! As you add the egg, the dough will become stiff and glossy. Stop adding the egg if the dough starts to become loose (though you should use up all or most of it). Spoon the mixture into a piping bag fitted with a 12mm/½in plain nozzle. Pipe the mixture onto the templates on the baking sheets.Bake for 10 minutes, then reduce the oven temperature to 190C/170C Fan/Gas 5 and bake for a further 25-30 minutes until dark golden-brown. When baked, the pastry should be crisp and dry. As soon as you remove it from the oven, transfer to a cooling rack and pierce each éclair gently with a skewer (this allows steam to escape and stops the pastry becoming soggy). Put the choux on wire racks to cool completely.For the pistachio crème pâtissière, pour the milk into a pan, add the pistachio paste and bring to the boil, then remove from the heat.Whisk the sugar, egg yolks and cornflour together in a large bowl. Pour a little of the hot milk onto the egg mixture, whisking continuously. Whisk in the rest of the hot milk until well combined, then return to the pan. Cook the mixture over a gentle heat, stirring continuously, until the mixture thickens. Remove from the heat and pass the mixture through a sieve into a clean bowl. Beat in the butter until melted. Leave to cool, cover the surface with cling film to prevent a skin forming and chill. When cool, spoon into a piping bag fitted with a long thin nozzle.For the raspberry crème pâtissière, pour the milk into a pan, add the raspberry powder and bring to the boil, then remove from the heat.Whisk the sugar, egg yolks and cornflour together in a large bowl. Pour a little of the hot milk onto the egg mixture, whisking continuously. Whisk in the rest of the hot milk until well combined, then return to the pan. Cook the mixture over a gentle heat, stirring continuously, until the mixture thickens. Remove from the heat and pass the mixture through a sieve into a clean bowl. Beat in the butter until melted. Leave to cool, cover the surface with cling film and chill before using. When cool, spoon into a piping bag fitted with a long thin nozzle.Make a small hole in each piece of choux. Fill half of the éclairs with the pistachio crème pâtissière and the remaining half with raspberry crème pâtissière. For the icing, add enough water to the fondant icing sugar to make a very stiff icing. Divide the mixture into 2 bowls. Add the raspberry liqueur to one bowl and a tiny amount of pink food colouring paste to make a pale pink icing. Add the almond extract to the other bowl and a tiny amount of green food colouring paste to make a pale green icing. Spoon the icing into 2 separate disposable piping bags and snip off the ends. Pipe the pink icing onto the raspberry filled éclairs and the green icing onto the pistachio filled éclairs. Smooth with a palette knife and allow to set.For best results serve the éclairs immediately. They can be stored in the fridge for an hour but the pastry will start to absorb moisture from the filling and become soggy. Preheat the oven to 220C/200C Fan/Gas 7. Line 2 baking sheets with baking parchment. On the first sheet draw 12 x 9cm/3½in lines spaced well apart. Turn the paper over so the pencil marks are underneath but can be seen, to use as a template. Preheat the oven to 220C/200C Fan/Gas 7. Line 2 baking sheets with baking parchment. On the first sheet draw 12 x 9cm/3½in lines spaced well apart. Turn the paper over so the pencil marks are underneath but can be seen, to use as a template. Put the butter, salt and 250ml/9fl oz water into a large saucepan. Heat gently until the butter has melted, then bring to the boil. (Don’t let the liquid boil for any length of time, or you will drive off too much moisture.) Immediately remove from the heat and tip the flour into the pan. Beat with a wooden spoon to form a smooth ball of dough that leaves the sides of the pan clean. Put the butter, salt and 250ml/9fl oz water into a large saucepan. Heat gently until the butter has melted, then bring to the boil. (Don’t let the liquid boil for any length of time, or you will drive off too much moisture.) Immediately remove from the heat and tip the flour into the pan. Beat with a wooden spoon to form a smooth ball of dough that leaves the sides of the pan clean. Now vigorously beat the egg into the hot dough, a little at a time. This takes some elbow grease! As you add the egg, the dough will become stiff and glossy. Stop adding the egg if the dough starts to become loose (though you should use up all or most of it). Now vigorously beat the egg into the hot dough, a little at a time. This takes some elbow grease! As you add the egg, the dough will become stiff and glossy. Stop adding the egg if the dough starts to become loose (though you should use up all or most of it). Spoon the mixture into a piping bag fitted with a 12mm/½in plain nozzle. Pipe the mixture onto the templates on the baking sheets. Spoon the mixture into a piping bag fitted with a 12mm/½in plain nozzle. Pipe the mixture onto the templates on the baking sheets. Bake for 10 minutes, then reduce the oven temperature to 190C/170C Fan/Gas 5 and bake for a further 25-30 minutes until dark golden-brown. When baked, the pastry should be crisp and dry. As soon as you remove it from the oven, transfer to a cooling rack and pierce each éclair gently with a skewer (this allows steam to escape and stops the pastry becoming soggy). Put the choux on wire racks to cool completely. Bake for 10 minutes, then reduce the oven temperature to 190C/170C Fan/Gas 5 and bake for a further 25-30 minutes until dark golden-brown. When baked, the pastry should be crisp and dry. As soon as you remove it from the oven, transfer to a cooling rack and pierce each éclair gently with a skewer (this allows steam to escape and stops the pastry becoming soggy). Put the choux on wire racks to cool completely. For the pistachio crème pâtissière, pour the milk into a pan, add the pistachio paste and bring to the boil, then remove from the heat. For the pistachio crème pâtissière, pour the milk into a pan, add the pistachio paste and bring to the boil, then remove from the heat. Whisk the sugar, egg yolks and cornflour together in a large bowl. Pour a little of the hot milk onto the egg mixture, whisking continuously. Whisk in the rest of the hot milk until well combined, then return to the pan. Cook the mixture over a gentle heat, stirring continuously, until the mixture thickens. Whisk the sugar, egg yolks and cornflour together in a large bowl. Pour a little of the hot milk onto the egg mixture, whisking continuously. Whisk in the rest of the hot milk until well combined, then return to the pan. Cook the mixture over a gentle heat, stirring continuously, until the mixture thickens. Remove from the heat and pass the mixture through a sieve into a clean bowl. Beat in the butter until melted. Leave to cool, cover the surface with cling film to prevent a skin forming and chill. When cool, spoon into a piping bag fitted with a long thin nozzle. Remove from the heat and pass the mixture through a sieve into a clean bowl. Beat in the butter until melted. Leave to cool, cover the surface with cling film to prevent a skin forming and chill. When cool, spoon into a piping bag fitted with a long thin nozzle. For the raspberry crème pâtissière, pour the milk into a pan, add the raspberry powder and bring to the boil, then remove from the heat. For the raspberry crème pâtissière, pour the milk into a pan, add the raspberry powder and bring to the boil, then remove from the heat. Whisk the sugar, egg yolks and cornflour together in a large bowl. Pour a little of the hot milk onto the egg mixture, whisking continuously. Whisk in the rest of the hot milk until well combined, then return to the pan. Cook the mixture over a gentle heat, stirring continuously, until the mixture thickens. Whisk the sugar, egg yolks and cornflour together in a large bowl. Pour a little of the hot milk onto the egg mixture, whisking continuously. Whisk in the rest of the hot milk until well combined, then return to the pan. Cook the mixture over a gentle heat, stirring continuously, until the mixture thickens. Remove from the heat and pass the mixture through a sieve into a clean bowl. Beat in the butter until melted. Leave to cool, cover the surface with cling film and chill before using. When cool, spoon into a piping bag fitted with a long thin nozzle. Remove from the heat and pass the mixture through a sieve into a clean bowl. Beat in the butter until melted. Leave to cool, cover the surface with cling film and chill before using. When cool, spoon into a piping bag fitted with a long thin nozzle. Make a small hole in each piece of choux. Fill half of the éclairs with the pistachio crème pâtissière and the remaining half with raspberry crème pâtissière. Make a small hole in each piece of choux. Fill half of the éclairs with the pistachio crème pâtissière and the remaining half with raspberry crème pâtissière. For the icing, add enough water to the fondant icing sugar to make a very stiff icing. Divide the mixture into 2 bowls. Add the raspberry liqueur to one bowl and a tiny amount of pink food colouring paste to make a pale pink icing. Add the almond extract to the other bowl and a tiny amount of green food colouring paste to make a pale green icing. For the icing, add enough water to the fondant icing sugar to make a very stiff icing. Divide the mixture into 2 bowls. Add the raspberry liqueur to one bowl and a tiny amount of pink food colouring paste to make a pale pink icing. Add the almond extract to the other bowl and a tiny amount of green food colouring paste to make a pale green icing. Spoon the icing into 2 separate disposable piping bags and snip off the ends. Pipe the pink icing onto the raspberry filled éclairs and the green icing onto the pistachio filled éclairs. Smooth with a palette knife and allow to set. Spoon the icing into 2 separate disposable piping bags and snip off the ends. Pipe the pink icing onto the raspberry filled éclairs and the green icing onto the pistachio filled éclairs. Smooth with a palette knife and allow to set. For best results serve the éclairs immediately. They can be stored in the fridge for an hour but the pastry will start to absorb moisture from the filling and become soggy. For best results serve the éclairs immediately. They can be stored in the fridge for an hour but the pastry will start to absorb moisture from the filling and become soggy. | {
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"title": "Raspberry and pistachio éclairs recipe",
"content": "Preheat the oven to 220C/200C Fan/Gas 7. Line 2 baking sheets with baking parchment. On the first sheet draw 12 x 9cm/3½in lines spaced well apart. Turn the paper over so the pencil marks are underneath but can be seen, to use as a template.Put the butter, salt and 250ml/9fl oz water into a large saucepan. Heat gently until the butter has melted, then bring to the boil. (Don’t let the liquid boil for any length of time, or you will drive off too much moisture.) Immediately remove from the heat and tip the flour into the pan. Beat with a wooden spoon to form a smooth ball of dough that leaves the sides of the pan clean. Now vigorously beat the egg into the hot dough, a little at a time. This takes some elbow grease! As you add the egg, the dough will become stiff and glossy. Stop adding the egg if the dough starts to become loose (though you should use up all or most of it). Spoon the mixture into a piping bag fitted with a 12mm/½in plain nozzle. Pipe the mixture onto the templates on the baking sheets.Bake for 10 minutes, then reduce the oven temperature to 190C/170C Fan/Gas 5 and bake for a further 25-30 minutes until dark golden-brown. When baked, the pastry should be crisp and dry. As soon as you remove it from the oven, transfer to a cooling rack and pierce each éclair gently with a skewer (this allows steam to escape and stops the pastry becoming soggy). Put the choux on wire racks to cool completely.For the pistachio crème pâtissière, pour the milk into a pan, add the pistachio paste and bring to the boil, then remove from the heat.Whisk the sugar, egg yolks and cornflour together in a large bowl. Pour a little of the hot milk onto the egg mixture, whisking continuously. Whisk in the rest of the hot milk until well combined, then return to the pan. Cook the mixture over a gentle heat, stirring continuously, until the mixture thickens. Remove from the heat and pass the mixture through a sieve into a clean bowl. Beat in the butter until melted. Leave to cool, cover the surface with cling film to prevent a skin forming and chill. When cool, spoon into a piping bag fitted with a long thin nozzle.For the raspberry crème pâtissière, pour the milk into a pan, add the raspberry powder and bring to the boil, then remove from the heat.Whisk the sugar, egg yolks and cornflour together in a large bowl. Pour a little of the hot milk onto the egg mixture, whisking continuously. Whisk in the rest of the hot milk until well combined, then return to the pan. Cook the mixture over a gentle heat, stirring continuously, until the mixture thickens. Remove from the heat and pass the mixture through a sieve into a clean bowl. Beat in the butter until melted. Leave to cool, cover the surface with cling film and chill before using. When cool, spoon into a piping bag fitted with a long thin nozzle.Make a small hole in each piece of choux. Fill half of the éclairs with the pistachio crème pâtissière and the remaining half with raspberry crème pâtissière. For the icing, add enough water to the fondant icing sugar to make a very stiff icing. Divide the mixture into 2 bowls. Add the raspberry liqueur to one bowl and a tiny amount of pink food colouring paste to make a pale pink icing. Add the almond extract to the other bowl and a tiny amount of green food colouring paste to make a pale green icing. Spoon the icing into 2 separate disposable piping bags and snip off the ends. Pipe the pink icing onto the raspberry filled éclairs and the green icing onto the pistachio filled éclairs. Smooth with a palette knife and allow to set.For best results serve the éclairs immediately. They can be stored in the fridge for an hour but the pastry will start to absorb moisture from the filling and become soggy. Preheat the oven to 220C/200C Fan/Gas 7. Line 2 baking sheets with baking parchment. On the first sheet draw 12 x 9cm/3½in lines spaced well apart. Turn the paper over so the pencil marks are underneath but can be seen, to use as a template. Preheat the oven to 220C/200C Fan/Gas 7. Line 2 baking sheets with baking parchment. On the first sheet draw 12 x 9cm/3½in lines spaced well apart. Turn the paper over so the pencil marks are underneath but can be seen, to use as a template. Put the butter, salt and 250ml/9fl oz water into a large saucepan. Heat gently until the butter has melted, then bring to the boil. (Don’t let the liquid boil for any length of time, or you will drive off too much moisture.) Immediately remove from the heat and tip the flour into the pan. Beat with a wooden spoon to form a smooth ball of dough that leaves the sides of the pan clean. Put the butter, salt and 250ml/9fl oz water into a large saucepan. Heat gently until the butter has melted, then bring to the boil. (Don’t let the liquid boil for any length of time, or you will drive off too much moisture.) Immediately remove from the heat and tip the flour into the pan. Beat with a wooden spoon to form a smooth ball of dough that leaves the sides of the pan clean. Now vigorously beat the egg into the hot dough, a little at a time. This takes some elbow grease! As you add the egg, the dough will become stiff and glossy. Stop adding the egg if the dough starts to become loose (though you should use up all or most of it). Now vigorously beat the egg into the hot dough, a little at a time. This takes some elbow grease! As you add the egg, the dough will become stiff and glossy. Stop adding the egg if the dough starts to become loose (though you should use up all or most of it). Spoon the mixture into a piping bag fitted with a 12mm/½in plain nozzle. Pipe the mixture onto the templates on the baking sheets. Spoon the mixture into a piping bag fitted with a 12mm/½in plain nozzle. Pipe the mixture onto the templates on the baking sheets. Bake for 10 minutes, then reduce the oven temperature to 190C/170C Fan/Gas 5 and bake for a further 25-30 minutes until dark golden-brown. When baked, the pastry should be crisp and dry. As soon as you remove it from the oven, transfer to a cooling rack and pierce each éclair gently with a skewer (this allows steam to escape and stops the pastry becoming soggy). Put the choux on wire racks to cool completely. Bake for 10 minutes, then reduce the oven temperature to 190C/170C Fan/Gas 5 and bake for a further 25-30 minutes until dark golden-brown. When baked, the pastry should be crisp and dry. As soon as you remove it from the oven, transfer to a cooling rack and pierce each éclair gently with a skewer (this allows steam to escape and stops the pastry becoming soggy). Put the choux on wire racks to cool completely. For the pistachio crème pâtissière, pour the milk into a pan, add the pistachio paste and bring to the boil, then remove from the heat. For the pistachio crème pâtissière, pour the milk into a pan, add the pistachio paste and bring to the boil, then remove from the heat. Whisk the sugar, egg yolks and cornflour together in a large bowl. Pour a little of the hot milk onto the egg mixture, whisking continuously. Whisk in the rest of the hot milk until well combined, then return to the pan. Cook the mixture over a gentle heat, stirring continuously, until the mixture thickens. Whisk the sugar, egg yolks and cornflour together in a large bowl. Pour a little of the hot milk onto the egg mixture, whisking continuously. Whisk in the rest of the hot milk until well combined, then return to the pan. Cook the mixture over a gentle heat, stirring continuously, until the mixture thickens. Remove from the heat and pass the mixture through a sieve into a clean bowl. Beat in the butter until melted. Leave to cool, cover the surface with cling film to prevent a skin forming and chill. When cool, spoon into a piping bag fitted with a long thin nozzle. Remove from the heat and pass the mixture through a sieve into a clean bowl. Beat in the butter until melted. Leave to cool, cover the surface with cling film to prevent a skin forming and chill. When cool, spoon into a piping bag fitted with a long thin nozzle. For the raspberry crème pâtissière, pour the milk into a pan, add the raspberry powder and bring to the boil, then remove from the heat. For the raspberry crème pâtissière, pour the milk into a pan, add the raspberry powder and bring to the boil, then remove from the heat. Whisk the sugar, egg yolks and cornflour together in a large bowl. Pour a little of the hot milk onto the egg mixture, whisking continuously. Whisk in the rest of the hot milk until well combined, then return to the pan. Cook the mixture over a gentle heat, stirring continuously, until the mixture thickens. Whisk the sugar, egg yolks and cornflour together in a large bowl. Pour a little of the hot milk onto the egg mixture, whisking continuously. Whisk in the rest of the hot milk until well combined, then return to the pan. Cook the mixture over a gentle heat, stirring continuously, until the mixture thickens. Remove from the heat and pass the mixture through a sieve into a clean bowl. Beat in the butter until melted. Leave to cool, cover the surface with cling film and chill before using. When cool, spoon into a piping bag fitted with a long thin nozzle. Remove from the heat and pass the mixture through a sieve into a clean bowl. Beat in the butter until melted. Leave to cool, cover the surface with cling film and chill before using. When cool, spoon into a piping bag fitted with a long thin nozzle. Make a small hole in each piece of choux. Fill half of the éclairs with the pistachio crème pâtissière and the remaining half with raspberry crème pâtissière. Make a small hole in each piece of choux. Fill half of the éclairs with the pistachio crème pâtissière and the remaining half with raspberry crème pâtissière. For the icing, add enough water to the fondant icing sugar to make a very stiff icing. Divide the mixture into 2 bowls. Add the raspberry liqueur to one bowl and a tiny amount of pink food colouring paste to make a pale pink icing. Add the almond extract to the other bowl and a tiny amount of green food colouring paste to make a pale green icing. For the icing, add enough water to the fondant icing sugar to make a very stiff icing. Divide the mixture into 2 bowls. Add the raspberry liqueur to one bowl and a tiny amount of pink food colouring paste to make a pale pink icing. Add the almond extract to the other bowl and a tiny amount of green food colouring paste to make a pale green icing. Spoon the icing into 2 separate disposable piping bags and snip off the ends. Pipe the pink icing onto the raspberry filled éclairs and the green icing onto the pistachio filled éclairs. Smooth with a palette knife and allow to set. Spoon the icing into 2 separate disposable piping bags and snip off the ends. Pipe the pink icing onto the raspberry filled éclairs and the green icing onto the pistachio filled éclairs. Smooth with a palette knife and allow to set. For best results serve the éclairs immediately. They can be stored in the fridge for an hour but the pastry will start to absorb moisture from the filling and become soggy. For best results serve the éclairs immediately. They can be stored in the fridge for an hour but the pastry will start to absorb moisture from the filling and become soggy."
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} | 8bb4378669cc61df15fd97f52f3c71934c4227fd743ddb71b1697d73140dd796 | Baked hake with brown butter samphire dressing recipe
An average of 4.4 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/baked_hake_with_brown_03292_16x9.jpg This fish supper is covered in a rich brown butter and samphire sauce. The hake can be brined in advance or simply sprinkled with salt before cooking. 100g/3½oz table salt40g/1½oz caster sugar6 thyme sprigs6 rosemary sprigs4 garlic cloves, skin on and crushed5 black peppercorns5 coriander seeds 100g/3½oz table salt 40g/1½oz caster sugar 6 thyme sprigs 6 rosemary sprigs 4 garlic cloves, skin on and crushed 5 black peppercorns 5 coriander seeds ½ tbsp olive oil200g/7oz day-old bread, torn into small pieces (tin-style loaf is ideal)2 pinches Cornish sea salt3 pinches ground mace (or nutmeg)40g/1½oz salted butter1 garlic clove, finely grated or chopped ½ tbsp olive oil 200g/7oz day-old bread, torn into small pieces (tin-style loaf is ideal) 2 pinches Cornish sea salt 3 pinches ground mace (or nutmeg) 40g/1½oz salted butter 1 garlic clove, finely grated or chopped 4 hake fillets (about 180–200g/6¼–7oz each)250g/9oz unsalted butter, diceddash olive oil1 small shallot, peeled and finely diced1 garlic clove, finely chopped50g/1¾oz samphire1 tbsp lemon juice½ tsp chopped dried seaweed salad1 tsp chopped fresh chives1 tsp chopped fresh flatleaf parsley½ lemon, zest only½ lime, zest onlysea salt and freshly ground black pepper 4 hake fillets (about 180–200g/6¼–7oz each) 250g/9oz unsalted butter, diced dash olive oil 1 small shallot, peeled and finely diced 1 garlic clove, finely chopped 50g/1¾oz samphire 1 tbsp lemon juice ½ tsp chopped dried seaweed salad 1 tsp chopped fresh chives 1 tsp chopped fresh flatleaf parsley ½ lemon, zest only ½ lime, zest only sea salt and freshly ground black pepper Method If you want to make the brine for the hake, place all of the brine ingredients and 2 litres/3½ pints water in a large saucepan. Bring to a simmer and cook until the sugar and salt are dissolved. Leave to cool. Add the hake fillets to the brine and set aside for 1 hour, then remove the fish and pat dry with kitchen paper or a tea towel. To make the croûtons, heat the oil in a large frying pan and add the bread. Season with the sea salt and mace. Once the bread starts to turn golden, add the butter and keep the croûtons moving. Let the butter foam and absorb into the bread. Add the garlic and toss everything together. Take the pan off the heat and transfer the crisp croûtons to kitchen paper to drain. To make the hake, heat the butter in a medium-sized frying pan over a high heat. Spread the butter out with a wooden spoon but don’t shake or move the pan. The butter will go foamy then start to brown. Once the butter is a lovely golden brown, pass it through a sieve into a bowl (keeping the pan to one side) and leave to cool, then transfer to the fridge to set. Once the butter has set, give it a good whisk to bring it back to a smooth consistency. Preheat the oven to 195C/175C Fan/Gas 5½. Place the four hake fillets on a non-stick baking tray or a baking tray lined with baking paper. If you chose not to brine them, season the hake portions all over with sea salt. Generously spoon the brown butter all over each fish portion, making sure to spread it on the bottom of the fish and the sides. Bake for 7 minutes or until they reach an internal temperature of 45C (a food thermometer is handy here). Heat the olive oil in the same pan used for the brown butter over a medium heat. Add the shallot, garlic and a pinch of sea salt. Cook gently or 2–3 minutes without browning until the shallots and garlic are softened. Once the fish is cooked, remove from the oven and pour the brown butter and all the hake juices from the baking tray into the pan with the shallot mixture. Leave the fish on the tray to rest for 2–3 minutes while you finish the sauce.Add the samphire, lemon juice and seaweed to the shallot mixture. Stir for 30 seconds, so the samphire starts to wilt slightly. Add the chives and parsley and a couple of twists of black pepper.Place the baked hake on four plates and divide the brown butter dressing between them. Finish with the croûtons and lemon and lime zests and serve. If you want to make the brine for the hake, place all of the brine ingredients and 2 litres/3½ pints water in a large saucepan. Bring to a simmer and cook until the sugar and salt are dissolved. Leave to cool. Add the hake fillets to the brine and set aside for 1 hour, then remove the fish and pat dry with kitchen paper or a tea towel. If you want to make the brine for the hake, place all of the brine ingredients and 2 litres/3½ pints water in a large saucepan. Bring to a simmer and cook until the sugar and salt are dissolved. Leave to cool. Add the hake fillets to the brine and set aside for 1 hour, then remove the fish and pat dry with kitchen paper or a tea towel. To make the croûtons, heat the oil in a large frying pan and add the bread. Season with the sea salt and mace. Once the bread starts to turn golden, add the butter and keep the croûtons moving. Let the butter foam and absorb into the bread. Add the garlic and toss everything together. Take the pan off the heat and transfer the crisp croûtons to kitchen paper to drain. To make the croûtons, heat the oil in a large frying pan and add the bread. Season with the sea salt and mace. Once the bread starts to turn golden, add the butter and keep the croûtons moving. Let the butter foam and absorb into the bread. Add the garlic and toss everything together. Take the pan off the heat and transfer the crisp croûtons to kitchen paper to drain. To make the hake, heat the butter in a medium-sized frying pan over a high heat. Spread the butter out with a wooden spoon but don’t shake or move the pan. The butter will go foamy then start to brown. Once the butter is a lovely golden brown, pass it through a sieve into a bowl (keeping the pan to one side) and leave to cool, then transfer to the fridge to set. Once the butter has set, give it a good whisk to bring it back to a smooth consistency. To make the hake, heat the butter in a medium-sized frying pan over a high heat. Spread the butter out with a wooden spoon but don’t shake or move the pan. The butter will go foamy then start to brown. Once the butter is a lovely golden brown, pass it through a sieve into a bowl (keeping the pan to one side) and leave to cool, then transfer to the fridge to set. Once the butter has set, give it a good whisk to bring it back to a smooth consistency. Preheat the oven to 195C/175C Fan/Gas 5½. Place the four hake fillets on a non-stick baking tray or a baking tray lined with baking paper. If you chose not to brine them, season the hake portions all over with sea salt. Generously spoon the brown butter all over each fish portion, making sure to spread it on the bottom of the fish and the sides. Bake for 7 minutes or until they reach an internal temperature of 45C (a food thermometer is handy here). Preheat the oven to 195C/175C Fan/Gas 5½. Place the four hake fillets on a non-stick baking tray or a baking tray lined with baking paper. If you chose not to brine them, season the hake portions all over with sea salt. Generously spoon the brown butter all over each fish portion, making sure to spread it on the bottom of the fish and the sides. Bake for 7 minutes or until they reach an internal temperature of 45C (a food thermometer is handy here). Heat the olive oil in the same pan used for the brown butter over a medium heat. Add the shallot, garlic and a pinch of sea salt. Cook gently or 2–3 minutes without browning until the shallots and garlic are softened. Heat the olive oil in the same pan used for the brown butter over a medium heat. Add the shallot, garlic and a pinch of sea salt. Cook gently or 2–3 minutes without browning until the shallots and garlic are softened. Once the fish is cooked, remove from the oven and pour the brown butter and all the hake juices from the baking tray into the pan with the shallot mixture. Leave the fish on the tray to rest for 2–3 minutes while you finish the sauce. Once the fish is cooked, remove from the oven and pour the brown butter and all the hake juices from the baking tray into the pan with the shallot mixture. Leave the fish on the tray to rest for 2–3 minutes while you finish the sauce. Add the samphire, lemon juice and seaweed to the shallot mixture. Stir for 30 seconds, so the samphire starts to wilt slightly. Add the chives and parsley and a couple of twists of black pepper. Add the samphire, lemon juice and seaweed to the shallot mixture. Stir for 30 seconds, so the samphire starts to wilt slightly. Add the chives and parsley and a couple of twists of black pepper. Place the baked hake on four plates and divide the brown butter dressing between them. Finish with the croûtons and lemon and lime zests and serve. Place the baked hake on four plates and divide the brown butter dressing between them. Finish with the croûtons and lemon and lime zests and serve. Recipe tips Don’t throw the brine away as it’s good for a few more recipes. | {
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"content": "An average of 4.4 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/baked_hake_with_brown_03292_16x9.jpg This fish supper is covered in a rich brown butter and samphire sauce. The hake can be brined in advance or simply sprinkled with salt before cooking. 100g/3½oz table salt40g/1½oz caster sugar6 thyme sprigs6 rosemary sprigs4 garlic cloves, skin on and crushed5 black peppercorns5 coriander seeds 100g/3½oz table salt 40g/1½oz caster sugar 6 thyme sprigs 6 rosemary sprigs 4 garlic cloves, skin on and crushed 5 black peppercorns 5 coriander seeds ½ tbsp olive oil200g/7oz day-old bread, torn into small pieces (tin-style loaf is ideal)2 pinches Cornish sea salt3 pinches ground mace (or nutmeg)40g/1½oz salted butter1 garlic clove, finely grated or chopped ½ tbsp olive oil 200g/7oz day-old bread, torn into small pieces (tin-style loaf is ideal) 2 pinches Cornish sea salt 3 pinches ground mace (or nutmeg) 40g/1½oz salted butter 1 garlic clove, finely grated or chopped 4 hake fillets (about 180–200g/6¼–7oz each)250g/9oz unsalted butter, diceddash olive oil1 small shallot, peeled and finely diced1 garlic clove, finely chopped50g/1¾oz samphire1 tbsp lemon juice½ tsp chopped dried seaweed salad1 tsp chopped fresh chives1 tsp chopped fresh flatleaf parsley½ lemon, zest only½ lime, zest onlysea salt and freshly ground black pepper 4 hake fillets (about 180–200g/6¼–7oz each) 250g/9oz unsalted butter, diced dash olive oil 1 small shallot, peeled and finely diced 1 garlic clove, finely chopped 50g/1¾oz samphire 1 tbsp lemon juice ½ tsp chopped dried seaweed salad 1 tsp chopped fresh chives 1 tsp chopped fresh flatleaf parsley ½ lemon, zest only ½ lime, zest only sea salt and freshly ground black pepper Method If you want to make the brine for the hake, place all of the brine ingredients and 2 litres/3½ pints water in a large saucepan. Bring to a simmer and cook until the sugar and salt are dissolved. Leave to cool. Add the hake fillets to the brine and set aside for 1 hour, then remove the fish and pat dry with kitchen paper or a tea towel. To make the croûtons, heat the oil in a large frying pan and add the bread. Season with the sea salt and mace. Once the bread starts to turn golden, add the butter and keep the croûtons moving. Let the butter foam and absorb into the bread. Add the garlic and toss everything together. Take the pan off the heat and transfer the crisp croûtons to kitchen paper to drain. To make the hake, heat the butter in a medium-sized frying pan over a high heat. Spread the butter out with a wooden spoon but don’t shake or move the pan. The butter will go foamy then start to brown. Once the butter is a lovely golden brown, pass it through a sieve into a bowl (keeping the pan to one side) and leave to cool, then transfer to the fridge to set. Once the butter has set, give it a good whisk to bring it back to a smooth consistency. Preheat the oven to 195C/175C Fan/Gas 5½. Place the four hake fillets on a non-stick baking tray or a baking tray lined with baking paper. If you chose not to brine them, season the hake portions all over with sea salt. Generously spoon the brown butter all over each fish portion, making sure to spread it on the bottom of the fish and the sides. Bake for 7 minutes or until they reach an internal temperature of 45C (a food thermometer is handy here). Heat the olive oil in the same pan used for the brown butter over a medium heat. Add the shallot, garlic and a pinch of sea salt. Cook gently or 2–3 minutes without browning until the shallots and garlic are softened. Once the fish is cooked, remove from the oven and pour the brown butter and all the hake juices from the baking tray into the pan with the shallot mixture. Leave the fish on the tray to rest for 2–3 minutes while you finish the sauce.Add the samphire, lemon juice and seaweed to the shallot mixture. Stir for 30 seconds, so the samphire starts to wilt slightly. Add the chives and parsley and a couple of twists of black pepper.Place the baked hake on four plates and divide the brown butter dressing between them. Finish with the croûtons and lemon and lime zests and serve. If you want to make the brine for the hake, place all of the brine ingredients and 2 litres/3½ pints water in a large saucepan. Bring to a simmer and cook until the sugar and salt are dissolved. Leave to cool. Add the hake fillets to the brine and set aside for 1 hour, then remove the fish and pat dry with kitchen paper or a tea towel. If you want to make the brine for the hake, place all of the brine ingredients and 2 litres/3½ pints water in a large saucepan. Bring to a simmer and cook until the sugar and salt are dissolved. Leave to cool. Add the hake fillets to the brine and set aside for 1 hour, then remove the fish and pat dry with kitchen paper or a tea towel. To make the croûtons, heat the oil in a large frying pan and add the bread. Season with the sea salt and mace. Once the bread starts to turn golden, add the butter and keep the croûtons moving. Let the butter foam and absorb into the bread. Add the garlic and toss everything together. Take the pan off the heat and transfer the crisp croûtons to kitchen paper to drain. To make the croûtons, heat the oil in a large frying pan and add the bread. Season with the sea salt and mace. Once the bread starts to turn golden, add the butter and keep the croûtons moving. Let the butter foam and absorb into the bread. Add the garlic and toss everything together. Take the pan off the heat and transfer the crisp croûtons to kitchen paper to drain. To make the hake, heat the butter in a medium-sized frying pan over a high heat. Spread the butter out with a wooden spoon but don’t shake or move the pan. The butter will go foamy then start to brown. Once the butter is a lovely golden brown, pass it through a sieve into a bowl (keeping the pan to one side) and leave to cool, then transfer to the fridge to set. Once the butter has set, give it a good whisk to bring it back to a smooth consistency. To make the hake, heat the butter in a medium-sized frying pan over a high heat. Spread the butter out with a wooden spoon but don’t shake or move the pan. The butter will go foamy then start to brown. Once the butter is a lovely golden brown, pass it through a sieve into a bowl (keeping the pan to one side) and leave to cool, then transfer to the fridge to set. Once the butter has set, give it a good whisk to bring it back to a smooth consistency. Preheat the oven to 195C/175C Fan/Gas 5½. Place the four hake fillets on a non-stick baking tray or a baking tray lined with baking paper. If you chose not to brine them, season the hake portions all over with sea salt. Generously spoon the brown butter all over each fish portion, making sure to spread it on the bottom of the fish and the sides. Bake for 7 minutes or until they reach an internal temperature of 45C (a food thermometer is handy here). Preheat the oven to 195C/175C Fan/Gas 5½. Place the four hake fillets on a non-stick baking tray or a baking tray lined with baking paper. If you chose not to brine them, season the hake portions all over with sea salt. Generously spoon the brown butter all over each fish portion, making sure to spread it on the bottom of the fish and the sides. Bake for 7 minutes or until they reach an internal temperature of 45C (a food thermometer is handy here). Heat the olive oil in the same pan used for the brown butter over a medium heat. Add the shallot, garlic and a pinch of sea salt. Cook gently or 2–3 minutes without browning until the shallots and garlic are softened. Heat the olive oil in the same pan used for the brown butter over a medium heat. Add the shallot, garlic and a pinch of sea salt. Cook gently or 2–3 minutes without browning until the shallots and garlic are softened. Once the fish is cooked, remove from the oven and pour the brown butter and all the hake juices from the baking tray into the pan with the shallot mixture. Leave the fish on the tray to rest for 2–3 minutes while you finish the sauce. Once the fish is cooked, remove from the oven and pour the brown butter and all the hake juices from the baking tray into the pan with the shallot mixture. Leave the fish on the tray to rest for 2–3 minutes while you finish the sauce. Add the samphire, lemon juice and seaweed to the shallot mixture. Stir for 30 seconds, so the samphire starts to wilt slightly. Add the chives and parsley and a couple of twists of black pepper. Add the samphire, lemon juice and seaweed to the shallot mixture. Stir for 30 seconds, so the samphire starts to wilt slightly. Add the chives and parsley and a couple of twists of black pepper. Place the baked hake on four plates and divide the brown butter dressing between them. Finish with the croûtons and lemon and lime zests and serve. Place the baked hake on four plates and divide the brown butter dressing between them. Finish with the croûtons and lemon and lime zests and serve. Recipe tips Don’t throw the brine away as it’s good for a few more recipes."
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} | 3e0bcece12f9547215669beeadb031963ae28f034168590ce72b90a79fdcd078 | Easy wedge salad recipe
An average of 2.2 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/easy_wedge_salad_03593_16x9.jpg Crispy, crunchy wedge salads are often served as a side in restaurants, but they also make a lovely light starter that's cost effective. This one is topped with pieces of hard-boiled egg, tomatoes and croûtons then drizzled generously with a luscious but very easy homemade dressing. This recipe is part of the Budget vegetarian Christmas dinner menu, which serves four people three courses for £15. 4 medium eggs1 iceberg lettuce1 tbsp vegetable oil1–2 medium slices bread, cut into small cubes12 cherry tomatoes, quarteredground black pepper 4 medium eggs 1 iceberg lettuce 1 tbsp vegetable oil 1–2 medium slices bread, cut into small cubes 12 cherry tomatoes, quartered ground black pepper 7 tbsp (around 85g/3oz) mayonnaise1 tbsp tomato ketchup 7 tbsp (around 85g/3oz) mayonnaise 1 tbsp tomato ketchup Method To boil the eggs, fill a small saucepan a third full with water, cover with a lid and bring to the boil. One at a time, gently lower the eggs to the water, reduce the heat slightly and cook for 9 minutes. Drain then plunge into a large bowl or saucepan of cold water and leave to cool.Take any loose or damaged leaves off the lettuce. Wash the lettuce in cold water and drain well. Trim the root end then cut into quarters. Slice off the root part of each quarter without allowing the leaves to separate. Divide the lettuce wedges between four plates.Pour the oil into a frying pan and place over a medium heat. Add the cubes of bread and fry for 3–4 minutes or until crisp, turning regularly until browned on all sides.Peel the eggs, then place on a board and roughly chop. Mix the mayonnaise with the ketchup in a small bowl with 4 teaspoons cold water to make a smooth sauce.Drizzle the sauce over each wedge. Scatter the eggs, tomatoes and croûtons on top. Season with ground black pepper and serve. To boil the eggs, fill a small saucepan a third full with water, cover with a lid and bring to the boil. One at a time, gently lower the eggs to the water, reduce the heat slightly and cook for 9 minutes. Drain then plunge into a large bowl or saucepan of cold water and leave to cool. To boil the eggs, fill a small saucepan a third full with water, cover with a lid and bring to the boil. One at a time, gently lower the eggs to the water, reduce the heat slightly and cook for 9 minutes. Drain then plunge into a large bowl or saucepan of cold water and leave to cool. Take any loose or damaged leaves off the lettuce. Wash the lettuce in cold water and drain well. Trim the root end then cut into quarters. Slice off the root part of each quarter without allowing the leaves to separate. Divide the lettuce wedges between four plates. Take any loose or damaged leaves off the lettuce. Wash the lettuce in cold water and drain well. Trim the root end then cut into quarters. Slice off the root part of each quarter without allowing the leaves to separate. Divide the lettuce wedges between four plates. Pour the oil into a frying pan and place over a medium heat. Add the cubes of bread and fry for 3–4 minutes or until crisp, turning regularly until browned on all sides. Pour the oil into a frying pan and place over a medium heat. Add the cubes of bread and fry for 3–4 minutes or until crisp, turning regularly until browned on all sides. Peel the eggs, then place on a board and roughly chop. Peel the eggs, then place on a board and roughly chop. Mix the mayonnaise with the ketchup in a small bowl with 4 teaspoons cold water to make a smooth sauce. Mix the mayonnaise with the ketchup in a small bowl with 4 teaspoons cold water to make a smooth sauce. Drizzle the sauce over each wedge. Scatter the eggs, tomatoes and croûtons on top. Season with ground black pepper and serve. Drizzle the sauce over each wedge. Scatter the eggs, tomatoes and croûtons on top. Season with ground black pepper and serve. Recipe tips The cost of the ingredients here have been calculated using supermarket value lines and the recipe is designed to be made in conjunction with a low-cost store-cupboard. If you have a particularly large lettuce, you may wish to divide it into six instead and keep a third for another meal. You can prepare this salad ahead by cooking and chopping the eggs and tomatoes and making the dressing. Fry the croûtons then allow to cool and reheat in the microwave, or back into the pan for a few seconds just before serving if you like too. It’s best not to cut the lettuce more than a few hours ahead as the edges may go brown. You could add a handful of chopped toasted nuts or some grated cheese to this salad if you have some handy. | {
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"title": "Easy wedge salad recipe",
"content": "An average of 2.2 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/easy_wedge_salad_03593_16x9.jpg Crispy, crunchy wedge salads are often served as a side in restaurants, but they also make a lovely light starter that's cost effective. This one is topped with pieces of hard-boiled egg, tomatoes and croûtons then drizzled generously with a luscious but very easy homemade dressing. This recipe is part of the Budget vegetarian Christmas dinner menu, which serves four people three courses for £15. 4 medium eggs1 iceberg lettuce1 tbsp vegetable oil1–2 medium slices bread, cut into small cubes12 cherry tomatoes, quarteredground black pepper 4 medium eggs 1 iceberg lettuce 1 tbsp vegetable oil 1–2 medium slices bread, cut into small cubes 12 cherry tomatoes, quartered ground black pepper 7 tbsp (around 85g/3oz) mayonnaise1 tbsp tomato ketchup 7 tbsp (around 85g/3oz) mayonnaise 1 tbsp tomato ketchup Method To boil the eggs, fill a small saucepan a third full with water, cover with a lid and bring to the boil. One at a time, gently lower the eggs to the water, reduce the heat slightly and cook for 9 minutes. Drain then plunge into a large bowl or saucepan of cold water and leave to cool.Take any loose or damaged leaves off the lettuce. Wash the lettuce in cold water and drain well. Trim the root end then cut into quarters. Slice off the root part of each quarter without allowing the leaves to separate. Divide the lettuce wedges between four plates.Pour the oil into a frying pan and place over a medium heat. Add the cubes of bread and fry for 3–4 minutes or until crisp, turning regularly until browned on all sides.Peel the eggs, then place on a board and roughly chop. Mix the mayonnaise with the ketchup in a small bowl with 4 teaspoons cold water to make a smooth sauce.Drizzle the sauce over each wedge. Scatter the eggs, tomatoes and croûtons on top. Season with ground black pepper and serve. To boil the eggs, fill a small saucepan a third full with water, cover with a lid and bring to the boil. One at a time, gently lower the eggs to the water, reduce the heat slightly and cook for 9 minutes. Drain then plunge into a large bowl or saucepan of cold water and leave to cool. To boil the eggs, fill a small saucepan a third full with water, cover with a lid and bring to the boil. One at a time, gently lower the eggs to the water, reduce the heat slightly and cook for 9 minutes. Drain then plunge into a large bowl or saucepan of cold water and leave to cool. Take any loose or damaged leaves off the lettuce. Wash the lettuce in cold water and drain well. Trim the root end then cut into quarters. Slice off the root part of each quarter without allowing the leaves to separate. Divide the lettuce wedges between four plates. Take any loose or damaged leaves off the lettuce. Wash the lettuce in cold water and drain well. Trim the root end then cut into quarters. Slice off the root part of each quarter without allowing the leaves to separate. Divide the lettuce wedges between four plates. Pour the oil into a frying pan and place over a medium heat. Add the cubes of bread and fry for 3–4 minutes or until crisp, turning regularly until browned on all sides. Pour the oil into a frying pan and place over a medium heat. Add the cubes of bread and fry for 3–4 minutes or until crisp, turning regularly until browned on all sides. Peel the eggs, then place on a board and roughly chop. Peel the eggs, then place on a board and roughly chop. Mix the mayonnaise with the ketchup in a small bowl with 4 teaspoons cold water to make a smooth sauce. Mix the mayonnaise with the ketchup in a small bowl with 4 teaspoons cold water to make a smooth sauce. Drizzle the sauce over each wedge. Scatter the eggs, tomatoes and croûtons on top. Season with ground black pepper and serve. Drizzle the sauce over each wedge. Scatter the eggs, tomatoes and croûtons on top. Season with ground black pepper and serve. Recipe tips The cost of the ingredients here have been calculated using supermarket value lines and the recipe is designed to be made in conjunction with a low-cost store-cupboard. If you have a particularly large lettuce, you may wish to divide it into six instead and keep a third for another meal. You can prepare this salad ahead by cooking and chopping the eggs and tomatoes and making the dressing. Fry the croûtons then allow to cool and reheat in the microwave, or back into the pan for a few seconds just before serving if you like too. It’s best not to cut the lettuce more than a few hours ahead as the edges may go brown. You could add a handful of chopped toasted nuts or some grated cheese to this salad if you have some handy."
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} | 40973800530dc55972beb7f330235b93452d3cc7dce1ecf04280a98e322814f4 | Broad bean salad recipe
Broad bean and Little Gem salad An average of 4.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/broad_bean_and_little_99871_16x9.jpg This is such a lovely fresh tasting broad bean salad, ideal for a summer buffet or alfresco meal. For meat eaters, add six rashers of crispy fried, crumbled bacon. 450g/1lb thick slices white bread6 tbsp olive oilsalt and freshly ground black pepper 450g/1lb thick slices white bread 6 tbsp olive oil salt and freshly ground black pepper 300g/10oz frozen baby broad beans6 Little Gem lettuces100g/3½oz Parmesan, or vegetarian hard cheese, cut into shavings with a vegetable peeler 300g/10oz frozen baby broad beans 6 Little Gem lettuces 100g/3½oz Parmesan, or vegetarian hard cheese, cut into shavings with a vegetable peeler 3 tbsp Dijon mustard 5 tbsp white wine vinegar8 tbsp olive oil 5 tbsp double or single cream 1 rounded tbsp caster sugarsalt and freshly ground black pepper 3 tbsp Dijon mustard 5 tbsp white wine vinegar 8 tbsp olive oil 5 tbsp double or single cream 1 rounded tbsp caster sugar salt and freshly ground black pepper Method For the croûtons, preheat the grill to hot. Cut the crusts off the bread and discard. Cut the bread into even-sized small cubes. Sit a plastic bag in a bowl, pour in the oil and season with salt and pepper. Add the cubed croûton to the bag and shake, tossing the cubes in the seasoned oil. Tip the bread out on a baking tray and place under the grill. Turn until they’re evenly browned – watch them all the time to prevent scorching and shake occasionally to make sure they brown evenly.For the salad, cook the broad beans in boiling water for about 3–4 minutes, or until tender. Drain and refresh in cold water. Remove the beans from their pods and set aside. Trim the very ends off of the Little Gem lettuces but keep the root intact. Slice each lettuce into six wedges. Arrange on a platter, scatter with beans and parmesan and season with salt and pepper.For the mustard dressing, measure all of the dressing ingredients into a clean jam jar, season with salt and pepper and seal with a lid and shake until combined. Pour over the dressing, toss and serve. For the croûtons, preheat the grill to hot. Cut the crusts off the bread and discard. Cut the bread into even-sized small cubes. Sit a plastic bag in a bowl, pour in the oil and season with salt and pepper. For the croûtons, preheat the grill to hot. Cut the crusts off the bread and discard. Cut the bread into even-sized small cubes. Sit a plastic bag in a bowl, pour in the oil and season with salt and pepper. Add the cubed croûton to the bag and shake, tossing the cubes in the seasoned oil. Tip the bread out on a baking tray and place under the grill. Turn until they’re evenly browned – watch them all the time to prevent scorching and shake occasionally to make sure they brown evenly. Add the cubed croûton to the bag and shake, tossing the cubes in the seasoned oil. Tip the bread out on a baking tray and place under the grill. Turn until they’re evenly browned – watch them all the time to prevent scorching and shake occasionally to make sure they brown evenly. For the salad, cook the broad beans in boiling water for about 3–4 minutes, or until tender. Drain and refresh in cold water. Remove the beans from their pods and set aside. For the salad, cook the broad beans in boiling water for about 3–4 minutes, or until tender. Drain and refresh in cold water. Remove the beans from their pods and set aside. Trim the very ends off of the Little Gem lettuces but keep the root intact. Slice each lettuce into six wedges. Arrange on a platter, scatter with beans and parmesan and season with salt and pepper. Trim the very ends off of the Little Gem lettuces but keep the root intact. Slice each lettuce into six wedges. Arrange on a platter, scatter with beans and parmesan and season with salt and pepper. For the mustard dressing, measure all of the dressing ingredients into a clean jam jar, season with salt and pepper and seal with a lid and shake until combined. Pour over the dressing, toss and serve. For the mustard dressing, measure all of the dressing ingredients into a clean jam jar, season with salt and pepper and seal with a lid and shake until combined. Pour over the dressing, toss and serve. | {
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"title": "Broad bean salad recipe",
"content": "Broad bean and Little Gem salad An average of 4.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/broad_bean_and_little_99871_16x9.jpg This is such a lovely fresh tasting broad bean salad, ideal for a summer buffet or alfresco meal. For meat eaters, add six rashers of crispy fried, crumbled bacon. 450g/1lb thick slices white bread6 tbsp olive oilsalt and freshly ground black pepper 450g/1lb thick slices white bread 6 tbsp olive oil salt and freshly ground black pepper 300g/10oz frozen baby broad beans6 Little Gem lettuces100g/3½oz Parmesan, or vegetarian hard cheese, cut into shavings with a vegetable peeler 300g/10oz frozen baby broad beans 6 Little Gem lettuces 100g/3½oz Parmesan, or vegetarian hard cheese, cut into shavings with a vegetable peeler 3 tbsp Dijon mustard 5 tbsp white wine vinegar8 tbsp olive oil 5 tbsp double or single cream 1 rounded tbsp caster sugarsalt and freshly ground black pepper 3 tbsp Dijon mustard 5 tbsp white wine vinegar 8 tbsp olive oil 5 tbsp double or single cream 1 rounded tbsp caster sugar salt and freshly ground black pepper Method For the croûtons, preheat the grill to hot. Cut the crusts off the bread and discard. Cut the bread into even-sized small cubes. Sit a plastic bag in a bowl, pour in the oil and season with salt and pepper. Add the cubed croûton to the bag and shake, tossing the cubes in the seasoned oil. Tip the bread out on a baking tray and place under the grill. Turn until they’re evenly browned – watch them all the time to prevent scorching and shake occasionally to make sure they brown evenly.For the salad, cook the broad beans in boiling water for about 3–4 minutes, or until tender. Drain and refresh in cold water. Remove the beans from their pods and set aside. Trim the very ends off of the Little Gem lettuces but keep the root intact. Slice each lettuce into six wedges. Arrange on a platter, scatter with beans and parmesan and season with salt and pepper.For the mustard dressing, measure all of the dressing ingredients into a clean jam jar, season with salt and pepper and seal with a lid and shake until combined. Pour over the dressing, toss and serve. For the croûtons, preheat the grill to hot. Cut the crusts off the bread and discard. Cut the bread into even-sized small cubes. Sit a plastic bag in a bowl, pour in the oil and season with salt and pepper. For the croûtons, preheat the grill to hot. Cut the crusts off the bread and discard. Cut the bread into even-sized small cubes. Sit a plastic bag in a bowl, pour in the oil and season with salt and pepper. Add the cubed croûton to the bag and shake, tossing the cubes in the seasoned oil. Tip the bread out on a baking tray and place under the grill. Turn until they’re evenly browned – watch them all the time to prevent scorching and shake occasionally to make sure they brown evenly. Add the cubed croûton to the bag and shake, tossing the cubes in the seasoned oil. Tip the bread out on a baking tray and place under the grill. Turn until they’re evenly browned – watch them all the time to prevent scorching and shake occasionally to make sure they brown evenly. For the salad, cook the broad beans in boiling water for about 3–4 minutes, or until tender. Drain and refresh in cold water. Remove the beans from their pods and set aside. For the salad, cook the broad beans in boiling water for about 3–4 minutes, or until tender. Drain and refresh in cold water. Remove the beans from their pods and set aside. Trim the very ends off of the Little Gem lettuces but keep the root intact. Slice each lettuce into six wedges. Arrange on a platter, scatter with beans and parmesan and season with salt and pepper. Trim the very ends off of the Little Gem lettuces but keep the root intact. Slice each lettuce into six wedges. Arrange on a platter, scatter with beans and parmesan and season with salt and pepper. For the mustard dressing, measure all of the dressing ingredients into a clean jam jar, season with salt and pepper and seal with a lid and shake until combined. Pour over the dressing, toss and serve. For the mustard dressing, measure all of the dressing ingredients into a clean jam jar, season with salt and pepper and seal with a lid and shake until combined. Pour over the dressing, toss and serve."
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} | 99ff264b8472716d2faea108ee9e91f5b5d45c16c920fe2b5595f288c500ff8f | Crisp parma ham salad with gorgonzola dressing recipe
Crisp parma ham, rocket and croûton salad with gorgonzola dressing An average of 3.7 out of 5 stars from 3 ratings This salad is full of big flavours and textures from crispy parma ham and a gorgonzola dressing. 3 slices parma hamolive oil2 slices white bread, crusts removed, cubedsalt and freshly ground black pepper 3 slices parma ham olive oil 2 slices white bread, crusts removed, cubed salt and freshly ground black pepper 50g/2oz gorgonzola3 tbsp olive oil½ lemon, juice onlyfreshly ground black pepper2 handfuls rocket, to serve 50g/2oz gorgonzola 3 tbsp olive oil ½ lemon, juice only freshly ground black pepper 2 handfuls rocket, to serve Method For the salad, place the parma ham slices into a hot frying pan and fry for 1-2 minutes until crisp. Remove from the pan and set aside. Add a splash of olive oil to the pan, add the cubed bread, season with salt and freshly ground black pepper and fry for three minutes, or until crisp and golden.For the dressing, place the gorgonzola, oil, lemon juice and a good grinding of black pepper into a food processor and blend until smooth.To serve, pile the rocket on a serving plate, top with the croutons and parma ham slices and pour over the dressing. For the salad, place the parma ham slices into a hot frying pan and fry for 1-2 minutes until crisp. Remove from the pan and set aside. Add a splash of olive oil to the pan, add the cubed bread, season with salt and freshly ground black pepper and fry for three minutes, or until crisp and golden. For the salad, place the parma ham slices into a hot frying pan and fry for 1-2 minutes until crisp. Remove from the pan and set aside. Add a splash of olive oil to the pan, add the cubed bread, season with salt and freshly ground black pepper and fry for three minutes, or until crisp and golden. For the dressing, place the gorgonzola, oil, lemon juice and a good grinding of black pepper into a food processor and blend until smooth. For the dressing, place the gorgonzola, oil, lemon juice and a good grinding of black pepper into a food processor and blend until smooth. To serve, pile the rocket on a serving plate, top with the croutons and parma ham slices and pour over the dressing. To serve, pile the rocket on a serving plate, top with the croutons and parma ham slices and pour over the dressing. | {
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"content": "Crisp parma ham, rocket and croûton salad with gorgonzola dressing An average of 3.7 out of 5 stars from 3 ratings This salad is full of big flavours and textures from crispy parma ham and a gorgonzola dressing. 3 slices parma hamolive oil2 slices white bread, crusts removed, cubedsalt and freshly ground black pepper 3 slices parma ham olive oil 2 slices white bread, crusts removed, cubed salt and freshly ground black pepper 50g/2oz gorgonzola3 tbsp olive oil½ lemon, juice onlyfreshly ground black pepper2 handfuls rocket, to serve 50g/2oz gorgonzola 3 tbsp olive oil ½ lemon, juice only freshly ground black pepper 2 handfuls rocket, to serve Method For the salad, place the parma ham slices into a hot frying pan and fry for 1-2 minutes until crisp. Remove from the pan and set aside. Add a splash of olive oil to the pan, add the cubed bread, season with salt and freshly ground black pepper and fry for three minutes, or until crisp and golden.For the dressing, place the gorgonzola, oil, lemon juice and a good grinding of black pepper into a food processor and blend until smooth.To serve, pile the rocket on a serving plate, top with the croutons and parma ham slices and pour over the dressing. For the salad, place the parma ham slices into a hot frying pan and fry for 1-2 minutes until crisp. Remove from the pan and set aside. Add a splash of olive oil to the pan, add the cubed bread, season with salt and freshly ground black pepper and fry for three minutes, or until crisp and golden. For the salad, place the parma ham slices into a hot frying pan and fry for 1-2 minutes until crisp. Remove from the pan and set aside. Add a splash of olive oil to the pan, add the cubed bread, season with salt and freshly ground black pepper and fry for three minutes, or until crisp and golden. For the dressing, place the gorgonzola, oil, lemon juice and a good grinding of black pepper into a food processor and blend until smooth. For the dressing, place the gorgonzola, oil, lemon juice and a good grinding of black pepper into a food processor and blend until smooth. To serve, pile the rocket on a serving plate, top with the croutons and parma ham slices and pour over the dressing. To serve, pile the rocket on a serving plate, top with the croutons and parma ham slices and pour over the dressing."
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} | 70fbe271e09d01c30311cdb1ee0bf237bfdf9e50a4d4bc459c2e073c9b5c3655 | Low-fat Caesar salad recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/low-fat_caesar_salad_38342_16x9.jpg This easy Caesar salad recipe uses all the ingredients you’d expect to find, but varies the method to make it lighter. 2-3 slices sourdough bread, depending on size1 tsp olive oil1 garlic clove, peeled2 heads Cos lettuce, leaves separated and torn1 tbsp finely grated parmesan cheese 2-3 slices sourdough bread, depending on size 1 tsp olive oil 1 garlic clove, peeled 2 heads Cos lettuce, leaves separated and torn 1 tbsp finely grated parmesan cheese 1 free-range egg yolk4 anchovies in olive oil, drained, oil reserved½ garlic clove, grated½ lemon, juice and zest1 tsp Dijon mustard25g/1oz Parmesan, finely grated2 tbsp extra-virgin olive oilblack pepper 1 free-range egg yolk 4 anchovies in olive oil, drained, oil reserved ½ garlic clove, grated ½ lemon, juice and zest 1 tsp Dijon mustard 25g/1oz Parmesan, finely grated 2 tbsp extra-virgin olive oil black pepper Method Heat a griddle pan over a high heat until smoking. Drizzle the bread with a little oil and then rub with the garlic clove.Griddle the bread for 30-40 seconds on each side, or until golden-brown and crisp with deep char-grill lines. Leave to cool slightly and then tear into bite-sized pieces.Meanwhile make the dressing. Put the egg yolk, anchovies, a tablespoon of the reserved anchovy oil, the garlic, lemon zest and juice, mustard and parmesan into a small food processor along with a pinch or two of pepper. Blend to a paste. (Alternatively, chop everything really fine, and mash into a paste in a mixing bowl until as smooth as possible.)With the motor running gradually trickle in the oil, a few drops at a time, until completely incorporated. If the dressing is too thick, add a little warm water (about two tablespoons) and blend again. Season to taste with black pepper.Put the lettuce into a serving bowl. Pour over some of the dressing and toss to mix and coat. Scatter over the croûtons and the grated parmesan and serve. Heat a griddle pan over a high heat until smoking. Drizzle the bread with a little oil and then rub with the garlic clove. Heat a griddle pan over a high heat until smoking. Drizzle the bread with a little oil and then rub with the garlic clove. Griddle the bread for 30-40 seconds on each side, or until golden-brown and crisp with deep char-grill lines. Leave to cool slightly and then tear into bite-sized pieces. Griddle the bread for 30-40 seconds on each side, or until golden-brown and crisp with deep char-grill lines. Leave to cool slightly and then tear into bite-sized pieces. Meanwhile make the dressing. Put the egg yolk, anchovies, a tablespoon of the reserved anchovy oil, the garlic, lemon zest and juice, mustard and parmesan into a small food processor along with a pinch or two of pepper. Blend to a paste. (Alternatively, chop everything really fine, and mash into a paste in a mixing bowl until as smooth as possible.) Meanwhile make the dressing. Put the egg yolk, anchovies, a tablespoon of the reserved anchovy oil, the garlic, lemon zest and juice, mustard and parmesan into a small food processor along with a pinch or two of pepper. Blend to a paste. (Alternatively, chop everything really fine, and mash into a paste in a mixing bowl until as smooth as possible.) With the motor running gradually trickle in the oil, a few drops at a time, until completely incorporated. If the dressing is too thick, add a little warm water (about two tablespoons) and blend again. Season to taste with black pepper. With the motor running gradually trickle in the oil, a few drops at a time, until completely incorporated. If the dressing is too thick, add a little warm water (about two tablespoons) and blend again. Season to taste with black pepper. Put the lettuce into a serving bowl. Pour over some of the dressing and toss to mix and coat. Scatter over the croûtons and the grated parmesan and serve. Put the lettuce into a serving bowl. Pour over some of the dressing and toss to mix and coat. Scatter over the croûtons and the grated parmesan and serve. Recipe tips This salad is a great base for a simple piece of grilled chicken, cut into slices, or a handful or roasted vegetables. | {
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"title": "Low-fat Caesar salad recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/low-fat_caesar_salad_38342_16x9.jpg This easy Caesar salad recipe uses all the ingredients you’d expect to find, but varies the method to make it lighter. 2-3 slices sourdough bread, depending on size1 tsp olive oil1 garlic clove, peeled2 heads Cos lettuce, leaves separated and torn1 tbsp finely grated parmesan cheese 2-3 slices sourdough bread, depending on size 1 tsp olive oil 1 garlic clove, peeled 2 heads Cos lettuce, leaves separated and torn 1 tbsp finely grated parmesan cheese 1 free-range egg yolk4 anchovies in olive oil, drained, oil reserved½ garlic clove, grated½ lemon, juice and zest1 tsp Dijon mustard25g/1oz Parmesan, finely grated2 tbsp extra-virgin olive oilblack pepper 1 free-range egg yolk 4 anchovies in olive oil, drained, oil reserved ½ garlic clove, grated ½ lemon, juice and zest 1 tsp Dijon mustard 25g/1oz Parmesan, finely grated 2 tbsp extra-virgin olive oil black pepper Method Heat a griddle pan over a high heat until smoking. Drizzle the bread with a little oil and then rub with the garlic clove.Griddle the bread for 30-40 seconds on each side, or until golden-brown and crisp with deep char-grill lines. Leave to cool slightly and then tear into bite-sized pieces.Meanwhile make the dressing. Put the egg yolk, anchovies, a tablespoon of the reserved anchovy oil, the garlic, lemon zest and juice, mustard and parmesan into a small food processor along with a pinch or two of pepper. Blend to a paste. (Alternatively, chop everything really fine, and mash into a paste in a mixing bowl until as smooth as possible.)With the motor running gradually trickle in the oil, a few drops at a time, until completely incorporated. If the dressing is too thick, add a little warm water (about two tablespoons) and blend again. Season to taste with black pepper.Put the lettuce into a serving bowl. Pour over some of the dressing and toss to mix and coat. Scatter over the croûtons and the grated parmesan and serve. Heat a griddle pan over a high heat until smoking. Drizzle the bread with a little oil and then rub with the garlic clove. Heat a griddle pan over a high heat until smoking. Drizzle the bread with a little oil and then rub with the garlic clove. Griddle the bread for 30-40 seconds on each side, or until golden-brown and crisp with deep char-grill lines. Leave to cool slightly and then tear into bite-sized pieces. Griddle the bread for 30-40 seconds on each side, or until golden-brown and crisp with deep char-grill lines. Leave to cool slightly and then tear into bite-sized pieces. Meanwhile make the dressing. Put the egg yolk, anchovies, a tablespoon of the reserved anchovy oil, the garlic, lemon zest and juice, mustard and parmesan into a small food processor along with a pinch or two of pepper. Blend to a paste. (Alternatively, chop everything really fine, and mash into a paste in a mixing bowl until as smooth as possible.) Meanwhile make the dressing. Put the egg yolk, anchovies, a tablespoon of the reserved anchovy oil, the garlic, lemon zest and juice, mustard and parmesan into a small food processor along with a pinch or two of pepper. Blend to a paste. (Alternatively, chop everything really fine, and mash into a paste in a mixing bowl until as smooth as possible.) With the motor running gradually trickle in the oil, a few drops at a time, until completely incorporated. If the dressing is too thick, add a little warm water (about two tablespoons) and blend again. Season to taste with black pepper. With the motor running gradually trickle in the oil, a few drops at a time, until completely incorporated. If the dressing is too thick, add a little warm water (about two tablespoons) and blend again. Season to taste with black pepper. Put the lettuce into a serving bowl. Pour over some of the dressing and toss to mix and coat. Scatter over the croûtons and the grated parmesan and serve. Put the lettuce into a serving bowl. Pour over some of the dressing and toss to mix and coat. Scatter over the croûtons and the grated parmesan and serve. Recipe tips This salad is a great base for a simple piece of grilled chicken, cut into slices, or a handful or roasted vegetables."
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} | 80b27a39d9e77a1ce735c3a3856f5ad45fcf521e423a7bbad0049ba63bafdceb | Fish recipe recipe
Simple fish dish An average of 4.4 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/simple_fish_dish_98008_16x9.jpg Try this easy recipe for fish topped with a cheesy sauce and crispy croûtons. Serve with broccoli. vegetable oil, for greasing25g/1oz butter, melted 1 slice stale bread, torn into chunks50g/2oz cream cheese with garlic and herbs1 tsp plain flour125ml/4fl oz milk1 spring onion, sliced2 tbsp peas (if frozen, defrost under cold running water and drain)1 fillet white fish (such as cod), skin and bones removed6 cherry tomatoes, quartered vegetable oil, for greasing 25g/1oz butter, melted 1 slice stale bread, torn into chunks 50g/2oz cream cheese with garlic and herbs 1 tsp plain flour 125ml/4fl oz milk 1 spring onion, sliced 2 tbsp peas (if frozen, defrost under cold running water and drain) 1 fillet white fish (such as cod), skin and bones removed 6 cherry tomatoes, quartered Method Preheat the oven to 200C/180C Fan/Gas 6. Grease a small ovenproof dish with the oil.Mix the melted butter and bread together in a bowl.Mix the cream cheese and flour together in another bowl until well combined. Slowly mix in the milk until smooth. Stir in the spring onion and peas.Put the fish into the bottom of the greased dish, top with the cheese mixture, the tomatoes and finally the bread mixture.Bake in the oven for 20–25 minutes, or until the fish is cooked through. Preheat the oven to 200C/180C Fan/Gas 6. Grease a small ovenproof dish with the oil. Preheat the oven to 200C/180C Fan/Gas 6. Grease a small ovenproof dish with the oil. Mix the melted butter and bread together in a bowl. Mix the melted butter and bread together in a bowl. Mix the cream cheese and flour together in another bowl until well combined. Slowly mix in the milk until smooth. Stir in the spring onion and peas. Mix the cream cheese and flour together in another bowl until well combined. Slowly mix in the milk until smooth. Stir in the spring onion and peas. Put the fish into the bottom of the greased dish, top with the cheese mixture, the tomatoes and finally the bread mixture. Put the fish into the bottom of the greased dish, top with the cheese mixture, the tomatoes and finally the bread mixture. Bake in the oven for 20–25 minutes, or until the fish is cooked through. Bake in the oven for 20–25 minutes, or until the fish is cooked through. | {
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"title": "Fish recipe recipe",
"content": "Simple fish dish An average of 4.4 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/simple_fish_dish_98008_16x9.jpg Try this easy recipe for fish topped with a cheesy sauce and crispy croûtons. Serve with broccoli. vegetable oil, for greasing25g/1oz butter, melted 1 slice stale bread, torn into chunks50g/2oz cream cheese with garlic and herbs1 tsp plain flour125ml/4fl oz milk1 spring onion, sliced2 tbsp peas (if frozen, defrost under cold running water and drain)1 fillet white fish (such as cod), skin and bones removed6 cherry tomatoes, quartered vegetable oil, for greasing 25g/1oz butter, melted 1 slice stale bread, torn into chunks 50g/2oz cream cheese with garlic and herbs 1 tsp plain flour 125ml/4fl oz milk 1 spring onion, sliced 2 tbsp peas (if frozen, defrost under cold running water and drain) 1 fillet white fish (such as cod), skin and bones removed 6 cherry tomatoes, quartered Method Preheat the oven to 200C/180C Fan/Gas 6. Grease a small ovenproof dish with the oil.Mix the melted butter and bread together in a bowl.Mix the cream cheese and flour together in another bowl until well combined. Slowly mix in the milk until smooth. Stir in the spring onion and peas.Put the fish into the bottom of the greased dish, top with the cheese mixture, the tomatoes and finally the bread mixture.Bake in the oven for 20–25 minutes, or until the fish is cooked through. Preheat the oven to 200C/180C Fan/Gas 6. Grease a small ovenproof dish with the oil. Preheat the oven to 200C/180C Fan/Gas 6. Grease a small ovenproof dish with the oil. Mix the melted butter and bread together in a bowl. Mix the melted butter and bread together in a bowl. Mix the cream cheese and flour together in another bowl until well combined. Slowly mix in the milk until smooth. Stir in the spring onion and peas. Mix the cream cheese and flour together in another bowl until well combined. Slowly mix in the milk until smooth. Stir in the spring onion and peas. Put the fish into the bottom of the greased dish, top with the cheese mixture, the tomatoes and finally the bread mixture. Put the fish into the bottom of the greased dish, top with the cheese mixture, the tomatoes and finally the bread mixture. Bake in the oven for 20–25 minutes, or until the fish is cooked through. Bake in the oven for 20–25 minutes, or until the fish is cooked through."
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"subdomain": "Recipes"
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{
"$oid": "68bacf90eb3bdbfd0cc005cc"
} | 406a76fc2599dc4fff9f32b64e7512a156ac0482d7e64def0ac69610f69070f0 | Egg Florentine with gruyère sauce recipe
An average of 4.8 out of 5 stars from 4 ratings This dish is served with a cheese sauce and topped with thyme croûtons. 2 tbsp olive oil2 sourdough slices, crusts cut off and bread diced 1 garlic clove, smashed1 tsp chopped fresh thyme65g/1¾oz unsalted butter 30g/1oz plain flour300ml/10fl oz full-fat milk 60g/2¼oz gruyère, grated 1 tsp Dijon mustard½ lemon juice2 free-range egg500g/1lb 2oz baby leaf spinach grating fresh nutmeg salt and freshly ground black pepper 2 tbsp olive oil 2 sourdough slices, crusts cut off and bread diced 1 garlic clove, smashed 1 tsp chopped fresh thyme 65g/1¾oz unsalted butter 30g/1oz plain flour 300ml/10fl oz full-fat milk 60g/2¼oz gruyère, grated 1 tsp Dijon mustard ½ lemon juice 2 free-range egg 500g/1lb 2oz baby leaf spinach grating fresh nutmeg salt and freshly ground black pepper Method Heat the oil in a frying pan and fry the bread cubes, garlic and thyme. Add 15g/½oz of the butter and fry until the cubes are golden and crisp. Set the bread cubes aside. Melt 30g/1oz butter in a saucepan and stir in the flour, cook out the paste for a minute or so. Slowly whisk in the milk and then add most of the cheese. Add the mustard and lemon juice, then season with salt and pepper. Poach the eggs by filling a small pan just over one third full with cold water and bring it to the boil. Crack the eggs one at a time into a small bowl and gently tip into the simmering water. Lightly poach for 2–3 minutes. Remove with a slotted spoon and drain on kitchen towels.Preheat the grill to high. Heat the remaining butter in a frying pan, add the spinach and cook until wilted. Season with salt and pepper and grate over some nutmeg. Pile the spinach into a baking dish, top with the egg and spoon over the cheese sauce. Sprinkle over the rest of the cheese and cook under the grill to melt the cheese. Add the fried bread cubes. Heat the oil in a frying pan and fry the bread cubes, garlic and thyme. Add 15g/½oz of the butter and fry until the cubes are golden and crisp. Set the bread cubes aside. Heat the oil in a frying pan and fry the bread cubes, garlic and thyme. Add 15g/½oz of the butter and fry until the cubes are golden and crisp. Set the bread cubes aside. Melt 30g/1oz butter in a saucepan and stir in the flour, cook out the paste for a minute or so. Slowly whisk in the milk and then add most of the cheese. Add the mustard and lemon juice, then season with salt and pepper. Melt 30g/1oz butter in a saucepan and stir in the flour, cook out the paste for a minute or so. Slowly whisk in the milk and then add most of the cheese. Add the mustard and lemon juice, then season with salt and pepper. Poach the eggs by filling a small pan just over one third full with cold water and bring it to the boil. Crack the eggs one at a time into a small bowl and gently tip into the simmering water. Lightly poach for 2–3 minutes. Remove with a slotted spoon and drain on kitchen towels. Poach the eggs by filling a small pan just over one third full with cold water and bring it to the boil. Crack the eggs one at a time into a small bowl and gently tip into the simmering water. Lightly poach for 2–3 minutes. Remove with a slotted spoon and drain on kitchen towels. Preheat the grill to high. Heat the remaining butter in a frying pan, add the spinach and cook until wilted. Season with salt and pepper and grate over some nutmeg. Pile the spinach into a baking dish, top with the egg and spoon over the cheese sauce. Preheat the grill to high. Heat the remaining butter in a frying pan, add the spinach and cook until wilted. Season with salt and pepper and grate over some nutmeg. Pile the spinach into a baking dish, top with the egg and spoon over the cheese sauce. Sprinkle over the rest of the cheese and cook under the grill to melt the cheese. Add the fried bread cubes. Sprinkle over the rest of the cheese and cook under the grill to melt the cheese. Add the fried bread cubes. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/egg_florentine_with_00131",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Egg Florentine with gruyère sauce recipe",
"content": "An average of 4.8 out of 5 stars from 4 ratings This dish is served with a cheese sauce and topped with thyme croûtons. 2 tbsp olive oil2 sourdough slices, crusts cut off and bread diced 1 garlic clove, smashed1 tsp chopped fresh thyme65g/1¾oz unsalted butter 30g/1oz plain flour300ml/10fl oz full-fat milk 60g/2¼oz gruyère, grated 1 tsp Dijon mustard½ lemon juice2 free-range egg500g/1lb 2oz baby leaf spinach grating fresh nutmeg salt and freshly ground black pepper 2 tbsp olive oil 2 sourdough slices, crusts cut off and bread diced 1 garlic clove, smashed 1 tsp chopped fresh thyme 65g/1¾oz unsalted butter 30g/1oz plain flour 300ml/10fl oz full-fat milk 60g/2¼oz gruyère, grated 1 tsp Dijon mustard ½ lemon juice 2 free-range egg 500g/1lb 2oz baby leaf spinach grating fresh nutmeg salt and freshly ground black pepper Method Heat the oil in a frying pan and fry the bread cubes, garlic and thyme. Add 15g/½oz of the butter and fry until the cubes are golden and crisp. Set the bread cubes aside. Melt 30g/1oz butter in a saucepan and stir in the flour, cook out the paste for a minute or so. Slowly whisk in the milk and then add most of the cheese. Add the mustard and lemon juice, then season with salt and pepper. Poach the eggs by filling a small pan just over one third full with cold water and bring it to the boil. Crack the eggs one at a time into a small bowl and gently tip into the simmering water. Lightly poach for 2–3 minutes. Remove with a slotted spoon and drain on kitchen towels.Preheat the grill to high. Heat the remaining butter in a frying pan, add the spinach and cook until wilted. Season with salt and pepper and grate over some nutmeg. Pile the spinach into a baking dish, top with the egg and spoon over the cheese sauce. Sprinkle over the rest of the cheese and cook under the grill to melt the cheese. Add the fried bread cubes. Heat the oil in a frying pan and fry the bread cubes, garlic and thyme. Add 15g/½oz of the butter and fry until the cubes are golden and crisp. Set the bread cubes aside. Heat the oil in a frying pan and fry the bread cubes, garlic and thyme. Add 15g/½oz of the butter and fry until the cubes are golden and crisp. Set the bread cubes aside. Melt 30g/1oz butter in a saucepan and stir in the flour, cook out the paste for a minute or so. Slowly whisk in the milk and then add most of the cheese. Add the mustard and lemon juice, then season with salt and pepper. Melt 30g/1oz butter in a saucepan and stir in the flour, cook out the paste for a minute or so. Slowly whisk in the milk and then add most of the cheese. Add the mustard and lemon juice, then season with salt and pepper. Poach the eggs by filling a small pan just over one third full with cold water and bring it to the boil. Crack the eggs one at a time into a small bowl and gently tip into the simmering water. Lightly poach for 2–3 minutes. Remove with a slotted spoon and drain on kitchen towels. Poach the eggs by filling a small pan just over one third full with cold water and bring it to the boil. Crack the eggs one at a time into a small bowl and gently tip into the simmering water. Lightly poach for 2–3 minutes. Remove with a slotted spoon and drain on kitchen towels. Preheat the grill to high. Heat the remaining butter in a frying pan, add the spinach and cook until wilted. Season with salt and pepper and grate over some nutmeg. Pile the spinach into a baking dish, top with the egg and spoon over the cheese sauce. Preheat the grill to high. Heat the remaining butter in a frying pan, add the spinach and cook until wilted. Season with salt and pepper and grate over some nutmeg. Pile the spinach into a baking dish, top with the egg and spoon over the cheese sauce. Sprinkle over the rest of the cheese and cook under the grill to melt the cheese. Add the fried bread cubes. Sprinkle over the rest of the cheese and cook under the grill to melt the cheese. Add the fried bread cubes."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
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