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} | c89d5fe8eecfaa3be298578f09e98ad2ca68c4f7d37ddb977220c5be4f848ebf | Braised tomatoes, crème fraîche and Iberico ham recipe
An average of 5.0 out of 5 stars from 7 ratings These slowly braised tomatoes are served in a crème fraîche sauce and topped with crôutons, Iberico ham and basil. 30g/1oz salted butter 1 garlic clove, crushed4 ripe heritage tomatoes, halved2 tbsp crème fraîche 1 tbsp olive oil1 slice sourdough bread, cut into small cubeshandful small basil leaves 4 slices Iberico ham salt and freshly ground black pepper 30g/1oz salted butter 1 garlic clove, crushed 4 ripe heritage tomatoes, halved 2 tbsp crème fraîche 1 tbsp olive oil 1 slice sourdough bread, cut into small cubes handful small basil leaves 4 slices Iberico ham salt and freshly ground black pepper Method Heat the butter and garlic in a sauté or frying pan. Season the tomatoes with salt and pepper. Add the tomatoes, cut-side down, to the pan. Cook for around 10 minutes to extract all the juices. Turn the tomatoes over and cook on the rounded side for another 5–10 minutes. Flip over again carefully, add the crème fraiche and cook for another couple of minutes. Season with salt and pepper. Heat the oil in another frying pan and add the bread cubes. Fry until crispy and golden.Place the tomatoes in a serving dish and top with the crôutons, basil and ham. Serve immediately. Heat the butter and garlic in a sauté or frying pan. Season the tomatoes with salt and pepper. Add the tomatoes, cut-side down, to the pan. Cook for around 10 minutes to extract all the juices. Turn the tomatoes over and cook on the rounded side for another 5–10 minutes. Flip over again carefully, add the crème fraiche and cook for another couple of minutes. Season with salt and pepper. Heat the butter and garlic in a sauté or frying pan. Season the tomatoes with salt and pepper. Add the tomatoes, cut-side down, to the pan. Cook for around 10 minutes to extract all the juices. Turn the tomatoes over and cook on the rounded side for another 5–10 minutes. Flip over again carefully, add the crème fraiche and cook for another couple of minutes. Season with salt and pepper. Heat the oil in another frying pan and add the bread cubes. Fry until crispy and golden. Heat the oil in another frying pan and add the bread cubes. Fry until crispy and golden. Place the tomatoes in a serving dish and top with the crôutons, basil and ham. Serve immediately. Place the tomatoes in a serving dish and top with the crôutons, basil and ham. Serve immediately. | {
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"title": "Braised tomatoes, crème fraîche and Iberico ham recipe",
"content": "An average of 5.0 out of 5 stars from 7 ratings These slowly braised tomatoes are served in a crème fraîche sauce and topped with crôutons, Iberico ham and basil. 30g/1oz salted butter 1 garlic clove, crushed4 ripe heritage tomatoes, halved2 tbsp crème fraîche 1 tbsp olive oil1 slice sourdough bread, cut into small cubeshandful small basil leaves 4 slices Iberico ham salt and freshly ground black pepper 30g/1oz salted butter 1 garlic clove, crushed 4 ripe heritage tomatoes, halved 2 tbsp crème fraîche 1 tbsp olive oil 1 slice sourdough bread, cut into small cubes handful small basil leaves 4 slices Iberico ham salt and freshly ground black pepper Method Heat the butter and garlic in a sauté or frying pan. Season the tomatoes with salt and pepper. Add the tomatoes, cut-side down, to the pan. Cook for around 10 minutes to extract all the juices. Turn the tomatoes over and cook on the rounded side for another 5–10 minutes. Flip over again carefully, add the crème fraiche and cook for another couple of minutes. Season with salt and pepper. Heat the oil in another frying pan and add the bread cubes. Fry until crispy and golden.Place the tomatoes in a serving dish and top with the crôutons, basil and ham. Serve immediately. Heat the butter and garlic in a sauté or frying pan. Season the tomatoes with salt and pepper. Add the tomatoes, cut-side down, to the pan. Cook for around 10 minutes to extract all the juices. Turn the tomatoes over and cook on the rounded side for another 5–10 minutes. Flip over again carefully, add the crème fraiche and cook for another couple of minutes. Season with salt and pepper. Heat the butter and garlic in a sauté or frying pan. Season the tomatoes with salt and pepper. Add the tomatoes, cut-side down, to the pan. Cook for around 10 minutes to extract all the juices. Turn the tomatoes over and cook on the rounded side for another 5–10 minutes. Flip over again carefully, add the crème fraiche and cook for another couple of minutes. Season with salt and pepper. Heat the oil in another frying pan and add the bread cubes. Fry until crispy and golden. Heat the oil in another frying pan and add the bread cubes. Fry until crispy and golden. Place the tomatoes in a serving dish and top with the crôutons, basil and ham. Serve immediately. Place the tomatoes in a serving dish and top with the crôutons, basil and ham. Serve immediately."
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} | 949918b448b332222dc281b27f2249c319c5c3a4c23df0bdbd244d964296ed4b | Feta, salmon and fennel summer salad recipe
An average of 5.0 out of 5 stars from 2 ratings This salmon salad makes a fantastic light meal for a hot summer’s night as it is packed with flavour but easy to prepare. 150ml/5fl oz olive oil 1 tbsp fennel seeds 1 star anise 150ml/5fl oz white wine 1 lemon, sliced 2 small leeks, trimmed3 small baby fennel bulbs, trimmed1 green and 1 yellow courgette, thinly sliced 1 tbsp white wine vinegar1 tsp honey100g/3½oz fresh peas, briefly blanched½ fennel bulb, thinly sliced 150ml/5fl oz olive oil 1 tbsp fennel seeds 1 star anise 150ml/5fl oz white wine 1 lemon, sliced 2 small leeks, trimmed 3 small baby fennel bulbs, trimmed 1 green and 1 yellow courgette, thinly sliced 1 tbsp white wine vinegar 1 tsp honey 100g/3½oz fresh peas, briefly blanched ½ fennel bulb, thinly sliced 300g/10½oz good-quality salmon 1 slice stale bread, crusts removed and cut into cubessalt and white pepper 300g/10½oz good-quality salmon 1 slice stale bread, crusts removed and cut into cubes salt and white pepper 200g/7oz feta1–2 tbsp soured cream 1 tbsp mayonnaise 1 tbsp white wine vinegar, to tastesalt and freshly ground black pepper 200g/7oz feta 1–2 tbsp soured cream 1 tbsp mayonnaise 1 tbsp white wine vinegar, to taste salt and freshly ground black pepper Method To make the fennel salad, heat the oil, fennel seeds, star anise, wine and lemon slices in a large saucepan and add the small leeks, baby fennel bulbs and courgettes. Cover and braise for around 25 minutes until softened. Set aside to keep warm. Place 4 tablespoons of braising liquid in a bowl and add the vinegar and honey and mix together. Meanwhile, to make the salmon, season the salmon with salt and white pepper. Add a tablespoon of oil to a hot frying pan, then fry the salmon until just cooked through. Remove the salmon from the pan, add another tablespoon of oil, if needed, and fry the bread cubes until golden-brown and crisp. Season the croûtons with salt and pepper and set aside with the salmon. To make the feta dressing, blitz 150g/5½oz feta with the soured cream, mayonnaise and white wine vinegar to make a smooth dressing. Taste and season with salt and pepper. To serve, spoon the feta dressing onto a serving plate. Remove the cooked vegetables from the cooking liquid and tumble over the feta dressing. Scatter over the peas and raw sliced fennel, flake over the salmon and drizzle with the honey dressing. Crumble over the remaining feta and croûtons and serve. To make the fennel salad, heat the oil, fennel seeds, star anise, wine and lemon slices in a large saucepan and add the small leeks, baby fennel bulbs and courgettes. Cover and braise for around 25 minutes until softened. Set aside to keep warm. Place 4 tablespoons of braising liquid in a bowl and add the vinegar and honey and mix together. To make the fennel salad, heat the oil, fennel seeds, star anise, wine and lemon slices in a large saucepan and add the small leeks, baby fennel bulbs and courgettes. Cover and braise for around 25 minutes until softened. Set aside to keep warm. Place 4 tablespoons of braising liquid in a bowl and add the vinegar and honey and mix together. Meanwhile, to make the salmon, season the salmon with salt and white pepper. Add a tablespoon of oil to a hot frying pan, then fry the salmon until just cooked through. Remove the salmon from the pan, add another tablespoon of oil, if needed, and fry the bread cubes until golden-brown and crisp. Season the croûtons with salt and pepper and set aside with the salmon. Meanwhile, to make the salmon, season the salmon with salt and white pepper. Add a tablespoon of oil to a hot frying pan, then fry the salmon until just cooked through. Remove the salmon from the pan, add another tablespoon of oil, if needed, and fry the bread cubes until golden-brown and crisp. Season the croûtons with salt and pepper and set aside with the salmon. To make the feta dressing, blitz 150g/5½oz feta with the soured cream, mayonnaise and white wine vinegar to make a smooth dressing. Taste and season with salt and pepper. To make the feta dressing, blitz 150g/5½oz feta with the soured cream, mayonnaise and white wine vinegar to make a smooth dressing. Taste and season with salt and pepper. To serve, spoon the feta dressing onto a serving plate. Remove the cooked vegetables from the cooking liquid and tumble over the feta dressing. Scatter over the peas and raw sliced fennel, flake over the salmon and drizzle with the honey dressing. Crumble over the remaining feta and croûtons and serve. To serve, spoon the feta dressing onto a serving plate. Remove the cooked vegetables from the cooking liquid and tumble over the feta dressing. Scatter over the peas and raw sliced fennel, flake over the salmon and drizzle with the honey dressing. Crumble over the remaining feta and croûtons and serve. | {
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"title": "Feta, salmon and fennel summer salad recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings This salmon salad makes a fantastic light meal for a hot summer’s night as it is packed with flavour but easy to prepare. 150ml/5fl oz olive oil 1 tbsp fennel seeds 1 star anise 150ml/5fl oz white wine 1 lemon, sliced 2 small leeks, trimmed3 small baby fennel bulbs, trimmed1 green and 1 yellow courgette, thinly sliced 1 tbsp white wine vinegar1 tsp honey100g/3½oz fresh peas, briefly blanched½ fennel bulb, thinly sliced 150ml/5fl oz olive oil 1 tbsp fennel seeds 1 star anise 150ml/5fl oz white wine 1 lemon, sliced 2 small leeks, trimmed 3 small baby fennel bulbs, trimmed 1 green and 1 yellow courgette, thinly sliced 1 tbsp white wine vinegar 1 tsp honey 100g/3½oz fresh peas, briefly blanched ½ fennel bulb, thinly sliced 300g/10½oz good-quality salmon 1 slice stale bread, crusts removed and cut into cubessalt and white pepper 300g/10½oz good-quality salmon 1 slice stale bread, crusts removed and cut into cubes salt and white pepper 200g/7oz feta1–2 tbsp soured cream 1 tbsp mayonnaise 1 tbsp white wine vinegar, to tastesalt and freshly ground black pepper 200g/7oz feta 1–2 tbsp soured cream 1 tbsp mayonnaise 1 tbsp white wine vinegar, to taste salt and freshly ground black pepper Method To make the fennel salad, heat the oil, fennel seeds, star anise, wine and lemon slices in a large saucepan and add the small leeks, baby fennel bulbs and courgettes. Cover and braise for around 25 minutes until softened. Set aside to keep warm. Place 4 tablespoons of braising liquid in a bowl and add the vinegar and honey and mix together. Meanwhile, to make the salmon, season the salmon with salt and white pepper. Add a tablespoon of oil to a hot frying pan, then fry the salmon until just cooked through. Remove the salmon from the pan, add another tablespoon of oil, if needed, and fry the bread cubes until golden-brown and crisp. Season the croûtons with salt and pepper and set aside with the salmon. To make the feta dressing, blitz 150g/5½oz feta with the soured cream, mayonnaise and white wine vinegar to make a smooth dressing. Taste and season with salt and pepper. To serve, spoon the feta dressing onto a serving plate. Remove the cooked vegetables from the cooking liquid and tumble over the feta dressing. Scatter over the peas and raw sliced fennel, flake over the salmon and drizzle with the honey dressing. Crumble over the remaining feta and croûtons and serve. To make the fennel salad, heat the oil, fennel seeds, star anise, wine and lemon slices in a large saucepan and add the small leeks, baby fennel bulbs and courgettes. Cover and braise for around 25 minutes until softened. Set aside to keep warm. Place 4 tablespoons of braising liquid in a bowl and add the vinegar and honey and mix together. To make the fennel salad, heat the oil, fennel seeds, star anise, wine and lemon slices in a large saucepan and add the small leeks, baby fennel bulbs and courgettes. Cover and braise for around 25 minutes until softened. Set aside to keep warm. Place 4 tablespoons of braising liquid in a bowl and add the vinegar and honey and mix together. Meanwhile, to make the salmon, season the salmon with salt and white pepper. Add a tablespoon of oil to a hot frying pan, then fry the salmon until just cooked through. Remove the salmon from the pan, add another tablespoon of oil, if needed, and fry the bread cubes until golden-brown and crisp. Season the croûtons with salt and pepper and set aside with the salmon. Meanwhile, to make the salmon, season the salmon with salt and white pepper. Add a tablespoon of oil to a hot frying pan, then fry the salmon until just cooked through. Remove the salmon from the pan, add another tablespoon of oil, if needed, and fry the bread cubes until golden-brown and crisp. Season the croûtons with salt and pepper and set aside with the salmon. To make the feta dressing, blitz 150g/5½oz feta with the soured cream, mayonnaise and white wine vinegar to make a smooth dressing. Taste and season with salt and pepper. To make the feta dressing, blitz 150g/5½oz feta with the soured cream, mayonnaise and white wine vinegar to make a smooth dressing. Taste and season with salt and pepper. To serve, spoon the feta dressing onto a serving plate. Remove the cooked vegetables from the cooking liquid and tumble over the feta dressing. Scatter over the peas and raw sliced fennel, flake over the salmon and drizzle with the honey dressing. Crumble over the remaining feta and croûtons and serve. To serve, spoon the feta dressing onto a serving plate. Remove the cooked vegetables from the cooking liquid and tumble over the feta dressing. Scatter over the peas and raw sliced fennel, flake over the salmon and drizzle with the honey dressing. Crumble over the remaining feta and croûtons and serve."
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} | ca30f4e70388d4be25d456f0819c50b51e595cdbdc7ff7fcc24208d0db6f71da | Chilled courgette soup recipe
An average of 4.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chilled_courgette_soup_69894_16x9.jpg This chilled courgette soup is a great way to use up excess courgettes from the vegetable patch or allotment. Perfect for really hot weather. 400g/14oz courgettes, roughly chopped3 tbsp olive oil, plus extra for drizzling1 large cucumber, roughly chopped 2 garlic cloves, roughly chopped1 banana shallot, roughly chopped 20g/¾oz fresh dill, plus extra chopped dill to garnish10g fresh mint, leaves picked 1 lemon, juice only150g/5½oz full-fat Greek-style yoghurt sea salt and black pepper 400g/14oz courgettes, roughly chopped 3 tbsp olive oil, plus extra for drizzling 1 large cucumber, roughly chopped 2 garlic cloves, roughly chopped 1 banana shallot, roughly chopped 20g/¾oz fresh dill, plus extra chopped dill to garnish 10g fresh mint, leaves picked 1 lemon, juice only 150g/5½oz full-fat Greek-style yoghurt sea salt and black pepper 1 tbsp olive oil100g/3½oz day-old sourdough, ciabatta or white loaf, torn into 2cm/¾in piecessea salt 1 tbsp olive oil 100g/3½oz day-old sourdough, ciabatta or white loaf, torn into 2cm/¾in pieces sea salt Method To make the soup, preheat the oven to 200C/180C Fan/Gas 6. Place the courgettes in a roasting tin, drizzle with 1 tablespoon of the olive oil and season with salt. Roast for 20 minutes and then leave to cool. Place the cooled courgettes, cucumber, garlic, shallot, dill, mint, lemon juice and the remaining olive oil in a food processor or blender and blend until very smooth. Add the yoghurt and continue to blend until well combined and smooth. Transfer to a large bowl and stir in 200ml/7fl oz cold water. Season with salt and pepper. To make the croûtons, heat the oil in a small frying pan. Add the bread and fry for 3–4 minutes until golden. Season with salt. Serve the soup in bowls and top with the croûtons, if you like. Garnish with the chopped dill and a drizzle of olive oil. To make the soup, preheat the oven to 200C/180C Fan/Gas 6. Place the courgettes in a roasting tin, drizzle with 1 tablespoon of the olive oil and season with salt. Roast for 20 minutes and then leave to cool. To make the soup, preheat the oven to 200C/180C Fan/Gas 6. Place the courgettes in a roasting tin, drizzle with 1 tablespoon of the olive oil and season with salt. Roast for 20 minutes and then leave to cool. Place the cooled courgettes, cucumber, garlic, shallot, dill, mint, lemon juice and the remaining olive oil in a food processor or blender and blend until very smooth. Add the yoghurt and continue to blend until well combined and smooth. Transfer to a large bowl and stir in 200ml/7fl oz cold water. Season with salt and pepper. Place the cooled courgettes, cucumber, garlic, shallot, dill, mint, lemon juice and the remaining olive oil in a food processor or blender and blend until very smooth. Add the yoghurt and continue to blend until well combined and smooth. Transfer to a large bowl and stir in 200ml/7fl oz cold water. Season with salt and pepper. To make the croûtons, heat the oil in a small frying pan. Add the bread and fry for 3–4 minutes until golden. Season with salt. To make the croûtons, heat the oil in a small frying pan. Add the bread and fry for 3–4 minutes until golden. Season with salt. Serve the soup in bowls and top with the croûtons, if you like. Garnish with the chopped dill and a drizzle of olive oil. Serve the soup in bowls and top with the croûtons, if you like. Garnish with the chopped dill and a drizzle of olive oil. Recipe tips This chilled courgette soup can be stored in the fridge for up to five days. | {
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"title": "Chilled courgette soup recipe",
"content": "An average of 4.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chilled_courgette_soup_69894_16x9.jpg This chilled courgette soup is a great way to use up excess courgettes from the vegetable patch or allotment. Perfect for really hot weather. 400g/14oz courgettes, roughly chopped3 tbsp olive oil, plus extra for drizzling1 large cucumber, roughly chopped 2 garlic cloves, roughly chopped1 banana shallot, roughly chopped 20g/¾oz fresh dill, plus extra chopped dill to garnish10g fresh mint, leaves picked 1 lemon, juice only150g/5½oz full-fat Greek-style yoghurt sea salt and black pepper 400g/14oz courgettes, roughly chopped 3 tbsp olive oil, plus extra for drizzling 1 large cucumber, roughly chopped 2 garlic cloves, roughly chopped 1 banana shallot, roughly chopped 20g/¾oz fresh dill, plus extra chopped dill to garnish 10g fresh mint, leaves picked 1 lemon, juice only 150g/5½oz full-fat Greek-style yoghurt sea salt and black pepper 1 tbsp olive oil100g/3½oz day-old sourdough, ciabatta or white loaf, torn into 2cm/¾in piecessea salt 1 tbsp olive oil 100g/3½oz day-old sourdough, ciabatta or white loaf, torn into 2cm/¾in pieces sea salt Method To make the soup, preheat the oven to 200C/180C Fan/Gas 6. Place the courgettes in a roasting tin, drizzle with 1 tablespoon of the olive oil and season with salt. Roast for 20 minutes and then leave to cool. Place the cooled courgettes, cucumber, garlic, shallot, dill, mint, lemon juice and the remaining olive oil in a food processor or blender and blend until very smooth. Add the yoghurt and continue to blend until well combined and smooth. Transfer to a large bowl and stir in 200ml/7fl oz cold water. Season with salt and pepper. To make the croûtons, heat the oil in a small frying pan. Add the bread and fry for 3–4 minutes until golden. Season with salt. Serve the soup in bowls and top with the croûtons, if you like. Garnish with the chopped dill and a drizzle of olive oil. To make the soup, preheat the oven to 200C/180C Fan/Gas 6. Place the courgettes in a roasting tin, drizzle with 1 tablespoon of the olive oil and season with salt. Roast for 20 minutes and then leave to cool. To make the soup, preheat the oven to 200C/180C Fan/Gas 6. Place the courgettes in a roasting tin, drizzle with 1 tablespoon of the olive oil and season with salt. Roast for 20 minutes and then leave to cool. Place the cooled courgettes, cucumber, garlic, shallot, dill, mint, lemon juice and the remaining olive oil in a food processor or blender and blend until very smooth. Add the yoghurt and continue to blend until well combined and smooth. Transfer to a large bowl and stir in 200ml/7fl oz cold water. Season with salt and pepper. Place the cooled courgettes, cucumber, garlic, shallot, dill, mint, lemon juice and the remaining olive oil in a food processor or blender and blend until very smooth. Add the yoghurt and continue to blend until well combined and smooth. Transfer to a large bowl and stir in 200ml/7fl oz cold water. Season with salt and pepper. To make the croûtons, heat the oil in a small frying pan. Add the bread and fry for 3–4 minutes until golden. Season with salt. To make the croûtons, heat the oil in a small frying pan. Add the bread and fry for 3–4 minutes until golden. Season with salt. Serve the soup in bowls and top with the croûtons, if you like. Garnish with the chopped dill and a drizzle of olive oil. Serve the soup in bowls and top with the croûtons, if you like. Garnish with the chopped dill and a drizzle of olive oil. Recipe tips This chilled courgette soup can be stored in the fridge for up to five days."
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} | 2def43ef4ad9d637e7e24be9b7ca225c7f4921547ba1b2f6dc6f040cbf982511 | Fricassée of wild mushrooms recipe
An average of 5.0 out of 5 stars from 3 ratings This delicious dish is the perfect way to make the most of seasonal wild mushrooms. ½ small French baguette1 garlic clove, halved ½ small French baguette 1 garlic clove, halved 400g/14oz mixed wild mushrooms (pied de mouton, girolle, chanterelle and trompette de la mort)30g/1½oz unsalted butter½ banana shallot or ¼ onion, peeled, chopped 1 garlic clove, peeled, puréed100ml/3½fl oz dry white wine4 pinches sea salt4 pinches freshly ground black pepper10g/½oz fresh flatleaf parsley leaves, roughly chopped1 sprig fresh tarragon, leaves only, finely chopped2 sprigs fresh chervil, finely chopped1 tbsp lemon juice200g/7oz tomatoes, quartered, seeds scooped out, finely chopped 400g/14oz mixed wild mushrooms (pied de mouton, girolle, chanterelle and trompette de la mort) 30g/1½oz unsalted butter ½ banana shallot or ¼ onion, peeled, chopped 1 garlic clove, peeled, puréed 100ml/3½fl oz dry white wine 4 pinches sea salt 4 pinches freshly ground black pepper 10g/½oz fresh flatleaf parsley leaves, roughly chopped 1 sprig fresh tarragon, leaves only, finely chopped 2 sprigs fresh chervil, finely chopped 1 tbsp lemon juice 200g/7oz tomatoes, quartered, seeds scooped out, finely chopped Method Preheat the oven to 160C/320F/Gas 2.For the croutons, cut the baguette into 3mm-thick slices and arrange in an even layer on a baking sheet. Toast in the oven for 2-3 minutes on both sides, or until golden-brown and crisp. Rub each slice of toast with the cut sides of the garlic clove. Set aside. For the mushrooms, lightly brush the mushrooms to get rid of any remaining dirt or mud. Briefly wash the mushrooms in a large bowl of fresh water (for no more than 10-15 seconds) then lift them out and place onto a clean tea towel. Gently pat dry, then cut off the base of the stalks and discard. Heat the butter in a pan over a medium heat until foaming, then add the shallots and garlic and fry for 30 seconds. Increase the heat to high, then add the pied de mouton mushrooms and cook for one minute. Add the white wine and cook for one minute, or until the liquid has reduced slightly, then add the girolles. Cook for a further minute before adding the trompette de la mort, herbs, lemon juice and tomatoes. Stir well. Add a splash of water if the mixture is becoming too dry, then season, to taste, with salt and freshly ground black pepper. To serve, spoon the mushrooms into serving bowls and crumble over the croutons. Preheat the oven to 160C/320F/Gas 2. Preheat the oven to 160C/320F/Gas 2. For the croutons, cut the baguette into 3mm-thick slices and arrange in an even layer on a baking sheet. Toast in the oven for 2-3 minutes on both sides, or until golden-brown and crisp. Rub each slice of toast with the cut sides of the garlic clove. Set aside. For the croutons, cut the baguette into 3mm-thick slices and arrange in an even layer on a baking sheet. Toast in the oven for 2-3 minutes on both sides, or until golden-brown and crisp. Rub each slice of toast with the cut sides of the garlic clove. Set aside. For the mushrooms, lightly brush the mushrooms to get rid of any remaining dirt or mud. Briefly wash the mushrooms in a large bowl of fresh water (for no more than 10-15 seconds) then lift them out and place onto a clean tea towel. Gently pat dry, then cut off the base of the stalks and discard. For the mushrooms, lightly brush the mushrooms to get rid of any remaining dirt or mud. Briefly wash the mushrooms in a large bowl of fresh water (for no more than 10-15 seconds) then lift them out and place onto a clean tea towel. Gently pat dry, then cut off the base of the stalks and discard. Heat the butter in a pan over a medium heat until foaming, then add the shallots and garlic and fry for 30 seconds. Increase the heat to high, then add the pied de mouton mushrooms and cook for one minute. Add the white wine and cook for one minute, or until the liquid has reduced slightly, then add the girolles. Cook for a further minute before adding the trompette de la mort, herbs, lemon juice and tomatoes. Stir well. Add a splash of water if the mixture is becoming too dry, then season, to taste, with salt and freshly ground black pepper. Heat the butter in a pan over a medium heat until foaming, then add the shallots and garlic and fry for 30 seconds. Increase the heat to high, then add the pied de mouton mushrooms and cook for one minute. Add the white wine and cook for one minute, or until the liquid has reduced slightly, then add the girolles. Cook for a further minute before adding the trompette de la mort, herbs, lemon juice and tomatoes. Stir well. Add a splash of water if the mixture is becoming too dry, then season, to taste, with salt and freshly ground black pepper. To serve, spoon the mushrooms into serving bowls and crumble over the croutons. To serve, spoon the mushrooms into serving bowls and crumble over the croutons. | {
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"title": "Fricassée of wild mushrooms recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings This delicious dish is the perfect way to make the most of seasonal wild mushrooms. ½ small French baguette1 garlic clove, halved ½ small French baguette 1 garlic clove, halved 400g/14oz mixed wild mushrooms (pied de mouton, girolle, chanterelle and trompette de la mort)30g/1½oz unsalted butter½ banana shallot or ¼ onion, peeled, chopped 1 garlic clove, peeled, puréed100ml/3½fl oz dry white wine4 pinches sea salt4 pinches freshly ground black pepper10g/½oz fresh flatleaf parsley leaves, roughly chopped1 sprig fresh tarragon, leaves only, finely chopped2 sprigs fresh chervil, finely chopped1 tbsp lemon juice200g/7oz tomatoes, quartered, seeds scooped out, finely chopped 400g/14oz mixed wild mushrooms (pied de mouton, girolle, chanterelle and trompette de la mort) 30g/1½oz unsalted butter ½ banana shallot or ¼ onion, peeled, chopped 1 garlic clove, peeled, puréed 100ml/3½fl oz dry white wine 4 pinches sea salt 4 pinches freshly ground black pepper 10g/½oz fresh flatleaf parsley leaves, roughly chopped 1 sprig fresh tarragon, leaves only, finely chopped 2 sprigs fresh chervil, finely chopped 1 tbsp lemon juice 200g/7oz tomatoes, quartered, seeds scooped out, finely chopped Method Preheat the oven to 160C/320F/Gas 2.For the croutons, cut the baguette into 3mm-thick slices and arrange in an even layer on a baking sheet. Toast in the oven for 2-3 minutes on both sides, or until golden-brown and crisp. Rub each slice of toast with the cut sides of the garlic clove. Set aside. For the mushrooms, lightly brush the mushrooms to get rid of any remaining dirt or mud. Briefly wash the mushrooms in a large bowl of fresh water (for no more than 10-15 seconds) then lift them out and place onto a clean tea towel. Gently pat dry, then cut off the base of the stalks and discard. Heat the butter in a pan over a medium heat until foaming, then add the shallots and garlic and fry for 30 seconds. Increase the heat to high, then add the pied de mouton mushrooms and cook for one minute. Add the white wine and cook for one minute, or until the liquid has reduced slightly, then add the girolles. Cook for a further minute before adding the trompette de la mort, herbs, lemon juice and tomatoes. Stir well. Add a splash of water if the mixture is becoming too dry, then season, to taste, with salt and freshly ground black pepper. To serve, spoon the mushrooms into serving bowls and crumble over the croutons. Preheat the oven to 160C/320F/Gas 2. Preheat the oven to 160C/320F/Gas 2. For the croutons, cut the baguette into 3mm-thick slices and arrange in an even layer on a baking sheet. Toast in the oven for 2-3 minutes on both sides, or until golden-brown and crisp. Rub each slice of toast with the cut sides of the garlic clove. Set aside. For the croutons, cut the baguette into 3mm-thick slices and arrange in an even layer on a baking sheet. Toast in the oven for 2-3 minutes on both sides, or until golden-brown and crisp. Rub each slice of toast with the cut sides of the garlic clove. Set aside. For the mushrooms, lightly brush the mushrooms to get rid of any remaining dirt or mud. Briefly wash the mushrooms in a large bowl of fresh water (for no more than 10-15 seconds) then lift them out and place onto a clean tea towel. Gently pat dry, then cut off the base of the stalks and discard. For the mushrooms, lightly brush the mushrooms to get rid of any remaining dirt or mud. Briefly wash the mushrooms in a large bowl of fresh water (for no more than 10-15 seconds) then lift them out and place onto a clean tea towel. Gently pat dry, then cut off the base of the stalks and discard. Heat the butter in a pan over a medium heat until foaming, then add the shallots and garlic and fry for 30 seconds. Increase the heat to high, then add the pied de mouton mushrooms and cook for one minute. Add the white wine and cook for one minute, or until the liquid has reduced slightly, then add the girolles. Cook for a further minute before adding the trompette de la mort, herbs, lemon juice and tomatoes. Stir well. Add a splash of water if the mixture is becoming too dry, then season, to taste, with salt and freshly ground black pepper. Heat the butter in a pan over a medium heat until foaming, then add the shallots and garlic and fry for 30 seconds. Increase the heat to high, then add the pied de mouton mushrooms and cook for one minute. Add the white wine and cook for one minute, or until the liquid has reduced slightly, then add the girolles. Cook for a further minute before adding the trompette de la mort, herbs, lemon juice and tomatoes. Stir well. Add a splash of water if the mixture is becoming too dry, then season, to taste, with salt and freshly ground black pepper. To serve, spoon the mushrooms into serving bowls and crumble over the croutons. To serve, spoon the mushrooms into serving bowls and crumble over the croutons."
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} | a809f547cc9e3f7d017212a23cce39dce868cfa5b5bdae9ba2ee4f8679182af2 | Chargrilled tarragon chicken and crisp pancetta recipe
An average of 5.0 out of 5 stars from 2 ratings Creamy tarragon chicken is complimented by earthy beetroot and crispy pancetta and croûtons. 150g/5½oz mini chicken fillets1 tbsp olive oil1 tbsp chopped fresh tarragonsalt and freshly ground black pepper1 tbsp Dijon mustard75ml/3fl oz chicken stock75ml/3fl oz double cream 150g/5½oz mini chicken fillets 1 tbsp olive oil 1 tbsp chopped fresh tarragon salt and freshly ground black pepper 1 tbsp Dijon mustard 75ml/3fl oz chicken stock 75ml/3fl oz double cream ½ packet of cooked beetroot, rinsed, drained and chopped2 tbsp demerara sugar1 tsp balsamic vinegar1 tbsp olive oil ½ packet of cooked beetroot, rinsed, drained and chopped 2 tbsp demerara sugar 1 tsp balsamic vinegar 1 tbsp olive oil 75g/3oz pancetta, fried until crisp100g/3½oz ready-made croûtonssalt and freshly ground black pepper 75g/3oz pancetta, fried until crisp 100g/3½oz ready-made croûtons salt and freshly ground black pepper Method Preheat the oven to 200C/400F/Gas 6.For the chicken, place the chicken fillets, olive oil and tarragon into a bowl and mix together. Season with salt and freshly ground black pepper.Heat a griddle pan over a high heat, until smoking, then grill the chicken for three minutes on each side.Add the mustard and chicken stock, stir and reduce by half.Add the cream and reduce, until thick, then with season with salt and freshly ground black pepper.For the beetroot and bacon, place the beetroot into a bowl with the sugar and balsamic vinegar, then season with salt and freshly ground black pepper.Heat the olive oil in an ovenproof frying pan over a medium heat and add the beetroot mixture. Fry for two minutes, then place into the oven for five minutes.To serve, place the chicken onto a serving plate and pour over the sauce. Garnish with the crisp pancetta and croutons. Serve the beetroot in a serving bowl to the side. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the chicken, place the chicken fillets, olive oil and tarragon into a bowl and mix together. Season with salt and freshly ground black pepper. For the chicken, place the chicken fillets, olive oil and tarragon into a bowl and mix together. Season with salt and freshly ground black pepper. Heat a griddle pan over a high heat, until smoking, then grill the chicken for three minutes on each side. Heat a griddle pan over a high heat, until smoking, then grill the chicken for three minutes on each side. Add the mustard and chicken stock, stir and reduce by half. Add the mustard and chicken stock, stir and reduce by half. Add the cream and reduce, until thick, then with season with salt and freshly ground black pepper. Add the cream and reduce, until thick, then with season with salt and freshly ground black pepper. For the beetroot and bacon, place the beetroot into a bowl with the sugar and balsamic vinegar, then season with salt and freshly ground black pepper. For the beetroot and bacon, place the beetroot into a bowl with the sugar and balsamic vinegar, then season with salt and freshly ground black pepper. Heat the olive oil in an ovenproof frying pan over a medium heat and add the beetroot mixture. Fry for two minutes, then place into the oven for five minutes. Heat the olive oil in an ovenproof frying pan over a medium heat and add the beetroot mixture. Fry for two minutes, then place into the oven for five minutes. To serve, place the chicken onto a serving plate and pour over the sauce. Garnish with the crisp pancetta and croutons. Serve the beetroot in a serving bowl to the side. To serve, place the chicken onto a serving plate and pour over the sauce. Garnish with the crisp pancetta and croutons. Serve the beetroot in a serving bowl to the side. | {
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"title": "Chargrilled tarragon chicken and crisp pancetta recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Creamy tarragon chicken is complimented by earthy beetroot and crispy pancetta and croûtons. 150g/5½oz mini chicken fillets1 tbsp olive oil1 tbsp chopped fresh tarragonsalt and freshly ground black pepper1 tbsp Dijon mustard75ml/3fl oz chicken stock75ml/3fl oz double cream 150g/5½oz mini chicken fillets 1 tbsp olive oil 1 tbsp chopped fresh tarragon salt and freshly ground black pepper 1 tbsp Dijon mustard 75ml/3fl oz chicken stock 75ml/3fl oz double cream ½ packet of cooked beetroot, rinsed, drained and chopped2 tbsp demerara sugar1 tsp balsamic vinegar1 tbsp olive oil ½ packet of cooked beetroot, rinsed, drained and chopped 2 tbsp demerara sugar 1 tsp balsamic vinegar 1 tbsp olive oil 75g/3oz pancetta, fried until crisp100g/3½oz ready-made croûtonssalt and freshly ground black pepper 75g/3oz pancetta, fried until crisp 100g/3½oz ready-made croûtons salt and freshly ground black pepper Method Preheat the oven to 200C/400F/Gas 6.For the chicken, place the chicken fillets, olive oil and tarragon into a bowl and mix together. Season with salt and freshly ground black pepper.Heat a griddle pan over a high heat, until smoking, then grill the chicken for three minutes on each side.Add the mustard and chicken stock, stir and reduce by half.Add the cream and reduce, until thick, then with season with salt and freshly ground black pepper.For the beetroot and bacon, place the beetroot into a bowl with the sugar and balsamic vinegar, then season with salt and freshly ground black pepper.Heat the olive oil in an ovenproof frying pan over a medium heat and add the beetroot mixture. Fry for two minutes, then place into the oven for five minutes.To serve, place the chicken onto a serving plate and pour over the sauce. Garnish with the crisp pancetta and croutons. Serve the beetroot in a serving bowl to the side. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the chicken, place the chicken fillets, olive oil and tarragon into a bowl and mix together. Season with salt and freshly ground black pepper. For the chicken, place the chicken fillets, olive oil and tarragon into a bowl and mix together. Season with salt and freshly ground black pepper. Heat a griddle pan over a high heat, until smoking, then grill the chicken for three minutes on each side. Heat a griddle pan over a high heat, until smoking, then grill the chicken for three minutes on each side. Add the mustard and chicken stock, stir and reduce by half. Add the mustard and chicken stock, stir and reduce by half. Add the cream and reduce, until thick, then with season with salt and freshly ground black pepper. Add the cream and reduce, until thick, then with season with salt and freshly ground black pepper. For the beetroot and bacon, place the beetroot into a bowl with the sugar and balsamic vinegar, then season with salt and freshly ground black pepper. For the beetroot and bacon, place the beetroot into a bowl with the sugar and balsamic vinegar, then season with salt and freshly ground black pepper. Heat the olive oil in an ovenproof frying pan over a medium heat and add the beetroot mixture. Fry for two minutes, then place into the oven for five minutes. Heat the olive oil in an ovenproof frying pan over a medium heat and add the beetroot mixture. Fry for two minutes, then place into the oven for five minutes. To serve, place the chicken onto a serving plate and pour over the sauce. Garnish with the crisp pancetta and croutons. Serve the beetroot in a serving bowl to the side. To serve, place the chicken onto a serving plate and pour over the sauce. Garnish with the crisp pancetta and croutons. Serve the beetroot in a serving bowl to the side."
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} | fc77b0b3978842ee8dbaace714632ce7707ce7cc84c22e5cf9afac145c7255d6 | Apple and pear crumble recipe
An average of 4.3 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/apple_and_pear_crumble_75285_16x9.jpg In this crumble, the cooking apples collapse to a purée that is a nice contrast to chunks of cooked pear. Use any kind of pear; windfalls and firm ones are fine. Demerara sugar adds a good crunch to the topping, as well as flavour. 100g/3½oz cold butter, cut into small pieces125g/4½oz plain flour75g/2½oz demerara sugar75g/2½oz roughly chopped nuts (optional) 100g/3½oz cold butter, cut into small pieces 125g/4½oz plain flour 75g/2½oz demerara sugar 75g/2½oz roughly chopped nuts (optional) 500g/1lb 2oz cooking apples (2 medium–large) 400g/14oz pears (2 medium–large)½ tsp ground cinnamon2 tbsp runny honeyyoghurt, custard or cream, to serve 500g/1lb 2oz cooking apples (2 medium–large) 400g/14oz pears (2 medium–large) ½ tsp ground cinnamon 2 tbsp runny honey yoghurt, custard or cream, to serve Method Preheat the oven to 190C/170C Fan/Gas 5. To make the crumble topping, put the butter in a large mixing bowl and add the flour. Use the tips of your fingers to rub the butter into the flour until you have a texture like large breadcrumbs. Stir in the sugar and the chopped nuts, if using. To make the filling, peel, quarter and core the apples and cut into 1cm/½in pieces. Quarter and core the pears and cut into 3cm/1¼in chunks crosswise (no need to peel). Spread the fruit in a shallow ovenproof dish about 30x20cm/12x8in and about 5cm/2in deep. Sprinkle over the cinnamon, drizzle over the honey (dip the spoon in just-boiled water first and the honey will slide off), pour over 120ml/4fl oz of water and mix together. Cover the fruit with the crumble topping, but do not press it down. Bake the crumble for 45–55 minutes, or until the top is lightly brown and the liquid in the bottom is oozing up around the outside. Serve warm or hot with yoghurt, custard or, best of all, cold cream. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. To make the crumble topping, put the butter in a large mixing bowl and add the flour. Use the tips of your fingers to rub the butter into the flour until you have a texture like large breadcrumbs. Stir in the sugar and the chopped nuts, if using. To make the crumble topping, put the butter in a large mixing bowl and add the flour. Use the tips of your fingers to rub the butter into the flour until you have a texture like large breadcrumbs. Stir in the sugar and the chopped nuts, if using. To make the filling, peel, quarter and core the apples and cut into 1cm/½in pieces. Quarter and core the pears and cut into 3cm/1¼in chunks crosswise (no need to peel). To make the filling, peel, quarter and core the apples and cut into 1cm/½in pieces. Quarter and core the pears and cut into 3cm/1¼in chunks crosswise (no need to peel). Spread the fruit in a shallow ovenproof dish about 30x20cm/12x8in and about 5cm/2in deep. Sprinkle over the cinnamon, drizzle over the honey (dip the spoon in just-boiled water first and the honey will slide off), pour over 120ml/4fl oz of water and mix together. Spread the fruit in a shallow ovenproof dish about 30x20cm/12x8in and about 5cm/2in deep. Sprinkle over the cinnamon, drizzle over the honey (dip the spoon in just-boiled water first and the honey will slide off), pour over 120ml/4fl oz of water and mix together. Cover the fruit with the crumble topping, but do not press it down. Bake the crumble for 45–55 minutes, or until the top is lightly brown and the liquid in the bottom is oozing up around the outside. Cover the fruit with the crumble topping, but do not press it down. Bake the crumble for 45–55 minutes, or until the top is lightly brown and the liquid in the bottom is oozing up around the outside. Serve warm or hot with yoghurt, custard or, best of all, cold cream. Serve warm or hot with yoghurt, custard or, best of all, cold cream. Recipe tips If you have time, make the crumble topping 30 minutes earlier and leave in the fridge while you chop the fruit, to slightly improve the texture. | {
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"title": "Apple and pear crumble recipe",
"content": "An average of 4.3 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/apple_and_pear_crumble_75285_16x9.jpg In this crumble, the cooking apples collapse to a purée that is a nice contrast to chunks of cooked pear. Use any kind of pear; windfalls and firm ones are fine. Demerara sugar adds a good crunch to the topping, as well as flavour. 100g/3½oz cold butter, cut into small pieces125g/4½oz plain flour75g/2½oz demerara sugar75g/2½oz roughly chopped nuts (optional) 100g/3½oz cold butter, cut into small pieces 125g/4½oz plain flour 75g/2½oz demerara sugar 75g/2½oz roughly chopped nuts (optional) 500g/1lb 2oz cooking apples (2 medium–large) 400g/14oz pears (2 medium–large)½ tsp ground cinnamon2 tbsp runny honeyyoghurt, custard or cream, to serve 500g/1lb 2oz cooking apples (2 medium–large) 400g/14oz pears (2 medium–large) ½ tsp ground cinnamon 2 tbsp runny honey yoghurt, custard or cream, to serve Method Preheat the oven to 190C/170C Fan/Gas 5. To make the crumble topping, put the butter in a large mixing bowl and add the flour. Use the tips of your fingers to rub the butter into the flour until you have a texture like large breadcrumbs. Stir in the sugar and the chopped nuts, if using. To make the filling, peel, quarter and core the apples and cut into 1cm/½in pieces. Quarter and core the pears and cut into 3cm/1¼in chunks crosswise (no need to peel). Spread the fruit in a shallow ovenproof dish about 30x20cm/12x8in and about 5cm/2in deep. Sprinkle over the cinnamon, drizzle over the honey (dip the spoon in just-boiled water first and the honey will slide off), pour over 120ml/4fl oz of water and mix together. Cover the fruit with the crumble topping, but do not press it down. Bake the crumble for 45–55 minutes, or until the top is lightly brown and the liquid in the bottom is oozing up around the outside. Serve warm or hot with yoghurt, custard or, best of all, cold cream. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. To make the crumble topping, put the butter in a large mixing bowl and add the flour. Use the tips of your fingers to rub the butter into the flour until you have a texture like large breadcrumbs. Stir in the sugar and the chopped nuts, if using. To make the crumble topping, put the butter in a large mixing bowl and add the flour. Use the tips of your fingers to rub the butter into the flour until you have a texture like large breadcrumbs. Stir in the sugar and the chopped nuts, if using. To make the filling, peel, quarter and core the apples and cut into 1cm/½in pieces. Quarter and core the pears and cut into 3cm/1¼in chunks crosswise (no need to peel). To make the filling, peel, quarter and core the apples and cut into 1cm/½in pieces. Quarter and core the pears and cut into 3cm/1¼in chunks crosswise (no need to peel). Spread the fruit in a shallow ovenproof dish about 30x20cm/12x8in and about 5cm/2in deep. Sprinkle over the cinnamon, drizzle over the honey (dip the spoon in just-boiled water first and the honey will slide off), pour over 120ml/4fl oz of water and mix together. Spread the fruit in a shallow ovenproof dish about 30x20cm/12x8in and about 5cm/2in deep. Sprinkle over the cinnamon, drizzle over the honey (dip the spoon in just-boiled water first and the honey will slide off), pour over 120ml/4fl oz of water and mix together. Cover the fruit with the crumble topping, but do not press it down. Bake the crumble for 45–55 minutes, or until the top is lightly brown and the liquid in the bottom is oozing up around the outside. Cover the fruit with the crumble topping, but do not press it down. Bake the crumble for 45–55 minutes, or until the top is lightly brown and the liquid in the bottom is oozing up around the outside. Serve warm or hot with yoghurt, custard or, best of all, cold cream. Serve warm or hot with yoghurt, custard or, best of all, cold cream. Recipe tips If you have time, make the crumble topping 30 minutes earlier and leave in the fridge while you chop the fruit, to slightly improve the texture."
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} | 4a1cb68456cbbd20f49c0d7a597cdb9f451a95107db4ed3f97559975e7a2a9a9 | Rhubarb crumble and cream recipe
An average of 4.7 out of 5 stars from 33 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/rhubarb_crumble_and_30751_16x9.jpg Put on your Sunday best for the comforting taste of Simon Hopkinson's rhubarb crumble and Guernsey cream. 250g/9oz cold unsalted butter, cut into small chunks400g/14oz plain flour200g/7oz golden caster sugarpinch salt 250g/9oz cold unsalted butter, cut into small chunks 400g/14oz plain flour 200g/7oz golden caster sugar pinch salt 700g/1½lb rhubarb, trimmed, chopped into 2.5cm/1in pieces2 tbsp golden caster sugar, plus extra for sprinkling½ lemon, juice onlyknob of unsalted butter 700g/1½lb rhubarb, trimmed, chopped into 2.5cm/1in pieces 2 tbsp golden caster sugar, plus extra for sprinkling ½ lemon, juice only knob of unsalted butter Guernsey cream Guernsey cream Method Preheat the oven to 180C/350F/Gas 4.Place all the ingredients for the crumble mixture in a large bowl. Rub the butter into the flour, sugar and salt, lifting and dropping the mixture lightly through your fingers.Pile the rhubarb into a buttered earthenware dish. Sprinkle over with the sugar, pour over the lemon juice and distribute the flakes of butter over the fruit. Cover the fruit with the crumble mixture, sprinkle over a little extra golden caster sugar. Place into the oven and bake for 35-40 minutes, or until golden on top and the jammy juices are oozing up around the edges of the dish. Serve with lovely and thick Guernsey cream. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Place all the ingredients for the crumble mixture in a large bowl. Place all the ingredients for the crumble mixture in a large bowl. Rub the butter into the flour, sugar and salt, lifting and dropping the mixture lightly through your fingers. Rub the butter into the flour, sugar and salt, lifting and dropping the mixture lightly through your fingers. Pile the rhubarb into a buttered earthenware dish. Sprinkle over with the sugar, pour over the lemon juice and distribute the flakes of butter over the fruit. Pile the rhubarb into a buttered earthenware dish. Sprinkle over with the sugar, pour over the lemon juice and distribute the flakes of butter over the fruit. Cover the fruit with the crumble mixture, sprinkle over a little extra golden caster sugar. Place into the oven and bake for 35-40 minutes, or until golden on top and the jammy juices are oozing up around the edges of the dish. Cover the fruit with the crumble mixture, sprinkle over a little extra golden caster sugar. Place into the oven and bake for 35-40 minutes, or until golden on top and the jammy juices are oozing up around the edges of the dish. Serve with lovely and thick Guernsey cream. Serve with lovely and thick Guernsey cream. | {
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"title": "Rhubarb crumble and cream recipe",
"content": "An average of 4.7 out of 5 stars from 33 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/rhubarb_crumble_and_30751_16x9.jpg Put on your Sunday best for the comforting taste of Simon Hopkinson's rhubarb crumble and Guernsey cream. 250g/9oz cold unsalted butter, cut into small chunks400g/14oz plain flour200g/7oz golden caster sugarpinch salt 250g/9oz cold unsalted butter, cut into small chunks 400g/14oz plain flour 200g/7oz golden caster sugar pinch salt 700g/1½lb rhubarb, trimmed, chopped into 2.5cm/1in pieces2 tbsp golden caster sugar, plus extra for sprinkling½ lemon, juice onlyknob of unsalted butter 700g/1½lb rhubarb, trimmed, chopped into 2.5cm/1in pieces 2 tbsp golden caster sugar, plus extra for sprinkling ½ lemon, juice only knob of unsalted butter Guernsey cream Guernsey cream Method Preheat the oven to 180C/350F/Gas 4.Place all the ingredients for the crumble mixture in a large bowl. Rub the butter into the flour, sugar and salt, lifting and dropping the mixture lightly through your fingers.Pile the rhubarb into a buttered earthenware dish. Sprinkle over with the sugar, pour over the lemon juice and distribute the flakes of butter over the fruit. Cover the fruit with the crumble mixture, sprinkle over a little extra golden caster sugar. Place into the oven and bake for 35-40 minutes, or until golden on top and the jammy juices are oozing up around the edges of the dish. Serve with lovely and thick Guernsey cream. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Place all the ingredients for the crumble mixture in a large bowl. Place all the ingredients for the crumble mixture in a large bowl. Rub the butter into the flour, sugar and salt, lifting and dropping the mixture lightly through your fingers. Rub the butter into the flour, sugar and salt, lifting and dropping the mixture lightly through your fingers. Pile the rhubarb into a buttered earthenware dish. Sprinkle over with the sugar, pour over the lemon juice and distribute the flakes of butter over the fruit. Pile the rhubarb into a buttered earthenware dish. Sprinkle over with the sugar, pour over the lemon juice and distribute the flakes of butter over the fruit. Cover the fruit with the crumble mixture, sprinkle over a little extra golden caster sugar. Place into the oven and bake for 35-40 minutes, or until golden on top and the jammy juices are oozing up around the edges of the dish. Cover the fruit with the crumble mixture, sprinkle over a little extra golden caster sugar. Place into the oven and bake for 35-40 minutes, or until golden on top and the jammy juices are oozing up around the edges of the dish. Serve with lovely and thick Guernsey cream. Serve with lovely and thick Guernsey cream."
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} | 6afccae27040078d46494c76a15869ea13dfecfbea01c6a6b55aaa23ce6c022c | Spiced rhubarb crumble recipe
An average of 4.4 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rhubarbshortbreadcru_9994_16x9.jpg This spiced rhubarb crumble recipe is a tasty twist on the classic pudding. Cardamom, orange and cinnamon all lift the flavour while keeping it a classic. Just add custard. 100g/3½oz caster sugar100g/3½oz ground almonds100g/3½oz plain flour1 tsp cinnamon powder75g/3½oz butter 100g/3½oz caster sugar 100g/3½oz ground almonds 100g/3½oz plain flour 1 tsp cinnamon powder 75g/3½oz butter 15g/½oz butter750g/1¾lb rhubarb, trimmed, cleaned and cut into 2.5cm/1in lengths.2 green cardamom pods, split100g/3½oz light muscovado sugar1 orange, zest and juice2 tsp orange blossom water, or to taste 15g/½oz butter 750g/1¾lb rhubarb, trimmed, cleaned and cut into 2.5cm/1in lengths. 2 green cardamom pods, split 100g/3½oz light muscovado sugar 1 orange, zest and juice 2 tsp orange blossom water, or to taste custard custard Method Preheat the oven to 180C/160C Fan/Gas 4.To make the crumble, put the flour, sugar, ground almonds and cinnamon in a large bowl and mix well. Taking a few cubes of butter at a time, rub into the flour mixture. Keep rubbing until the mixture resembles breadcrumbs.To make the filling, melt the butter in a large frying pan. Add the prepared rhubarb, sugar, cardamom, orange zest and juice. Cook on a low heat for 5 minutes. Carefully remove the cardamom pods, and add the orange blossom water to the mixture. Pour into a large ovenproof dish. Sprinkle the crumble mixture over the top, and bake for 30-40 minutes, or until the topping is golden-brown.To serve, spoon out portions into bowls and serve with hot custard. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. To make the crumble, put the flour, sugar, ground almonds and cinnamon in a large bowl and mix well. Taking a few cubes of butter at a time, rub into the flour mixture. Keep rubbing until the mixture resembles breadcrumbs. To make the crumble, put the flour, sugar, ground almonds and cinnamon in a large bowl and mix well. Taking a few cubes of butter at a time, rub into the flour mixture. Keep rubbing until the mixture resembles breadcrumbs. To make the filling, melt the butter in a large frying pan. Add the prepared rhubarb, sugar, cardamom, orange zest and juice. Cook on a low heat for 5 minutes. To make the filling, melt the butter in a large frying pan. Add the prepared rhubarb, sugar, cardamom, orange zest and juice. Cook on a low heat for 5 minutes. Carefully remove the cardamom pods, and add the orange blossom water to the mixture. Pour into a large ovenproof dish. Sprinkle the crumble mixture over the top, and bake for 30-40 minutes, or until the topping is golden-brown. Carefully remove the cardamom pods, and add the orange blossom water to the mixture. Pour into a large ovenproof dish. Sprinkle the crumble mixture over the top, and bake for 30-40 minutes, or until the topping is golden-brown. To serve, spoon out portions into bowls and serve with hot custard. To serve, spoon out portions into bowls and serve with hot custard. Recipe tips This rhubarb crumble can easily be made gluten-free by substituting the plain flour for gluten-free plain flour. | {
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"content": "An average of 4.4 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rhubarbshortbreadcru_9994_16x9.jpg This spiced rhubarb crumble recipe is a tasty twist on the classic pudding. Cardamom, orange and cinnamon all lift the flavour while keeping it a classic. Just add custard. 100g/3½oz caster sugar100g/3½oz ground almonds100g/3½oz plain flour1 tsp cinnamon powder75g/3½oz butter 100g/3½oz caster sugar 100g/3½oz ground almonds 100g/3½oz plain flour 1 tsp cinnamon powder 75g/3½oz butter 15g/½oz butter750g/1¾lb rhubarb, trimmed, cleaned and cut into 2.5cm/1in lengths.2 green cardamom pods, split100g/3½oz light muscovado sugar1 orange, zest and juice2 tsp orange blossom water, or to taste 15g/½oz butter 750g/1¾lb rhubarb, trimmed, cleaned and cut into 2.5cm/1in lengths. 2 green cardamom pods, split 100g/3½oz light muscovado sugar 1 orange, zest and juice 2 tsp orange blossom water, or to taste custard custard Method Preheat the oven to 180C/160C Fan/Gas 4.To make the crumble, put the flour, sugar, ground almonds and cinnamon in a large bowl and mix well. Taking a few cubes of butter at a time, rub into the flour mixture. Keep rubbing until the mixture resembles breadcrumbs.To make the filling, melt the butter in a large frying pan. Add the prepared rhubarb, sugar, cardamom, orange zest and juice. Cook on a low heat for 5 minutes. Carefully remove the cardamom pods, and add the orange blossom water to the mixture. Pour into a large ovenproof dish. Sprinkle the crumble mixture over the top, and bake for 30-40 minutes, or until the topping is golden-brown.To serve, spoon out portions into bowls and serve with hot custard. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. To make the crumble, put the flour, sugar, ground almonds and cinnamon in a large bowl and mix well. Taking a few cubes of butter at a time, rub into the flour mixture. Keep rubbing until the mixture resembles breadcrumbs. To make the crumble, put the flour, sugar, ground almonds and cinnamon in a large bowl and mix well. Taking a few cubes of butter at a time, rub into the flour mixture. Keep rubbing until the mixture resembles breadcrumbs. To make the filling, melt the butter in a large frying pan. Add the prepared rhubarb, sugar, cardamom, orange zest and juice. Cook on a low heat for 5 minutes. To make the filling, melt the butter in a large frying pan. Add the prepared rhubarb, sugar, cardamom, orange zest and juice. Cook on a low heat for 5 minutes. Carefully remove the cardamom pods, and add the orange blossom water to the mixture. Pour into a large ovenproof dish. Sprinkle the crumble mixture over the top, and bake for 30-40 minutes, or until the topping is golden-brown. Carefully remove the cardamom pods, and add the orange blossom water to the mixture. Pour into a large ovenproof dish. Sprinkle the crumble mixture over the top, and bake for 30-40 minutes, or until the topping is golden-brown. To serve, spoon out portions into bowls and serve with hot custard. To serve, spoon out portions into bowls and serve with hot custard. Recipe tips This rhubarb crumble can easily be made gluten-free by substituting the plain flour for gluten-free plain flour."
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} | c500416d820e92e15db763d10f625ea112b5c963451525b30d61056703bade83 | Mary Berry's custard recipe
An average of 3.7 out of 5 stars from 40 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/realpropercustard_65614_16x9.jpg Try making Mary Berry’s foolproof, homemade custard, perfect for slathering on crumbles, pies and puddings. Each serving provides 872 kcal, 33g protein, 65g carbohydrates (of which 56g sugars), 54g fat (of which 26g saturates), 0g fibre and 0.7g salt. 570ml/1 pint milk 55ml/2fl oz single cream 1 vanilla pod or ½ tsp vanilla extract 4 free-range eggs, yolks only 30g/1oz caster sugar 2 level tsp cornflour 570ml/1 pint milk 55ml/2fl oz single cream 1 vanilla pod or ½ tsp vanilla extract 4 free-range eggs, yolks only 30g/1oz caster sugar 2 level tsp cornflour Method Bring the milk, cream and vanilla pod to simmering point slowly over a low heat. Remove the vanilla pod (wash the vanilla pod, dry and store in jar with caster sugar to make vanilla sugar). Whisk the yolks, sugar and cornflour together in a bowl until well blended. Pour the hot milk and cream onto the eggs and sugar, whisking all the time with a balloon whisk. Return to the pan, (add vanilla extract if using) and over a low heat gently stir with a wooden spatula until thickened. Pour the custard into a jug and serve at once. To keep hot, stand the jug in a pan of hot water and cover the top with cling film to prevent skin forming. Bring the milk, cream and vanilla pod to simmering point slowly over a low heat. Bring the milk, cream and vanilla pod to simmering point slowly over a low heat. Remove the vanilla pod (wash the vanilla pod, dry and store in jar with caster sugar to make vanilla sugar). Remove the vanilla pod (wash the vanilla pod, dry and store in jar with caster sugar to make vanilla sugar). Whisk the yolks, sugar and cornflour together in a bowl until well blended. Whisk the yolks, sugar and cornflour together in a bowl until well blended. Pour the hot milk and cream onto the eggs and sugar, whisking all the time with a balloon whisk. Pour the hot milk and cream onto the eggs and sugar, whisking all the time with a balloon whisk. Return to the pan, (add vanilla extract if using) and over a low heat gently stir with a wooden spatula until thickened. Return to the pan, (add vanilla extract if using) and over a low heat gently stir with a wooden spatula until thickened. Pour the custard into a jug and serve at once. Pour the custard into a jug and serve at once. To keep hot, stand the jug in a pan of hot water and cover the top with cling film to prevent skin forming. To keep hot, stand the jug in a pan of hot water and cover the top with cling film to prevent skin forming. Recipe tips You can freeze the leftover egg whites for another time, or use them to make pavlovas, amaretti or macaroons. Homemade custard will keep in the fridge for up to 3 days. | {
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"content": "An average of 3.7 out of 5 stars from 40 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/realpropercustard_65614_16x9.jpg Try making Mary Berry’s foolproof, homemade custard, perfect for slathering on crumbles, pies and puddings. Each serving provides 872 kcal, 33g protein, 65g carbohydrates (of which 56g sugars), 54g fat (of which 26g saturates), 0g fibre and 0.7g salt. 570ml/1 pint milk 55ml/2fl oz single cream 1 vanilla pod or ½ tsp vanilla extract 4 free-range eggs, yolks only 30g/1oz caster sugar 2 level tsp cornflour 570ml/1 pint milk 55ml/2fl oz single cream 1 vanilla pod or ½ tsp vanilla extract 4 free-range eggs, yolks only 30g/1oz caster sugar 2 level tsp cornflour Method Bring the milk, cream and vanilla pod to simmering point slowly over a low heat. Remove the vanilla pod (wash the vanilla pod, dry and store in jar with caster sugar to make vanilla sugar). Whisk the yolks, sugar and cornflour together in a bowl until well blended. Pour the hot milk and cream onto the eggs and sugar, whisking all the time with a balloon whisk. Return to the pan, (add vanilla extract if using) and over a low heat gently stir with a wooden spatula until thickened. Pour the custard into a jug and serve at once. To keep hot, stand the jug in a pan of hot water and cover the top with cling film to prevent skin forming. Bring the milk, cream and vanilla pod to simmering point slowly over a low heat. Bring the milk, cream and vanilla pod to simmering point slowly over a low heat. Remove the vanilla pod (wash the vanilla pod, dry and store in jar with caster sugar to make vanilla sugar). Remove the vanilla pod (wash the vanilla pod, dry and store in jar with caster sugar to make vanilla sugar). Whisk the yolks, sugar and cornflour together in a bowl until well blended. Whisk the yolks, sugar and cornflour together in a bowl until well blended. Pour the hot milk and cream onto the eggs and sugar, whisking all the time with a balloon whisk. Pour the hot milk and cream onto the eggs and sugar, whisking all the time with a balloon whisk. Return to the pan, (add vanilla extract if using) and over a low heat gently stir with a wooden spatula until thickened. Return to the pan, (add vanilla extract if using) and over a low heat gently stir with a wooden spatula until thickened. Pour the custard into a jug and serve at once. Pour the custard into a jug and serve at once. To keep hot, stand the jug in a pan of hot water and cover the top with cling film to prevent skin forming. To keep hot, stand the jug in a pan of hot water and cover the top with cling film to prevent skin forming. Recipe tips You can freeze the leftover egg whites for another time, or use them to make pavlovas, amaretti or macaroons. Homemade custard will keep in the fridge for up to 3 days."
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} | bdc90d0ec4ee7a719d237e4c5df733b1f3912633c2cdd40d6c7fe0838a427de2 | Baked Alaska recipe
An average of 4.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/baked_alaska_96104_16x9.jpg Try Mary Berry’s baked Alaska - the ultimate showstopper retro classic. For special occasions sprinkle the sponge with a cherry or orange liqueur before spreading with the jam. 300ml/½ pint double cream300ml/½ pint milk1 vanilla pod (soft and fresh)3 free-range egg yolks100g/3½oz caster sugar 300ml/½ pint double cream 300ml/½ pint milk 1 vanilla pod (soft and fresh) 3 free-range egg yolks 100g/3½oz caster sugar 3 free-range egg whites175g/6oz caster sugar 3 free-range egg whites 175g/6oz caster sugar 2-3 tbsp cherry jam20cm/8in circle ready-made sponge cake about 2.5cm/1in thick 2-3 tbsp cherry jam 20cm/8in circle ready-made sponge cake about 2.5cm/1in thick Method For the vanilla ice cream, pour the cream and milk into a heavy-based saucepan. Split the vanilla pod lengthways and scrape out the seeds; then add the seeds and pod to the pan. Heat the mixture until just below boiling point. Remove the pan from the heat and set aside to cool for one hour to allow the vanilla flavour to infuse into the mixture. Remove the vanilla pod and discard.Whisk the egg yolks and sugar in a bowl until pale and thickened. Slowly whisk in about one-quarter of the cream mixture. Reheat the remaining cream mixture until just boiling, then slowly whisk it into the egg mixture.Pour the egg mixture into a clean saucepan and cook over a gentle heat, stirring continuously until the custard thickens enough to coat the back of a spoon – it must not boil. Pour the custard into a bowl and set aside to cool, then cover and chill in the fridge overnight.Pour the cooled custard into an ice cream machine and churn according to the manufacturer's instructions, until thick and smooth. Spoon into a freezer container and freeze until needed.For the meringue, whisk the egg whites in a clean, large bowl until stiff peaks form when the whisk is removed. Slowly whisk in the sugar, whisking well between each addition. Continue to whisk until glossy and very stiff peaks form when the whisk is removed.To assemble the Alaska, spread the jam over the circle of sponge cake, then arrange scoops of ice cream in a pyramid shape on top, leaving a 1.5cm/½in border. Spoon the meringue all over the ice cream, ensuring there are no gaps, and use the back of a spoon to make a swirl pattern.The baked Alaska can now be frozen until needed.To cook the baked Alaska, preheat the oven to 200C/400F/Gas 6 and bake for 8-10 minutes, or until golden-brown all over. For the vanilla ice cream, pour the cream and milk into a heavy-based saucepan. Split the vanilla pod lengthways and scrape out the seeds; then add the seeds and pod to the pan. Heat the mixture until just below boiling point. For the vanilla ice cream, pour the cream and milk into a heavy-based saucepan. Split the vanilla pod lengthways and scrape out the seeds; then add the seeds and pod to the pan. Heat the mixture until just below boiling point. Remove the pan from the heat and set aside to cool for one hour to allow the vanilla flavour to infuse into the mixture. Remove the vanilla pod and discard. Remove the pan from the heat and set aside to cool for one hour to allow the vanilla flavour to infuse into the mixture. Remove the vanilla pod and discard. Whisk the egg yolks and sugar in a bowl until pale and thickened. Slowly whisk in about one-quarter of the cream mixture. Reheat the remaining cream mixture until just boiling, then slowly whisk it into the egg mixture. Whisk the egg yolks and sugar in a bowl until pale and thickened. Slowly whisk in about one-quarter of the cream mixture. Reheat the remaining cream mixture until just boiling, then slowly whisk it into the egg mixture. Pour the egg mixture into a clean saucepan and cook over a gentle heat, stirring continuously until the custard thickens enough to coat the back of a spoon – it must not boil. Pour the custard into a bowl and set aside to cool, then cover and chill in the fridge overnight. Pour the egg mixture into a clean saucepan and cook over a gentle heat, stirring continuously until the custard thickens enough to coat the back of a spoon – it must not boil. Pour the custard into a bowl and set aside to cool, then cover and chill in the fridge overnight. Pour the cooled custard into an ice cream machine and churn according to the manufacturer's instructions, until thick and smooth. Spoon into a freezer container and freeze until needed. Pour the cooled custard into an ice cream machine and churn according to the manufacturer's instructions, until thick and smooth. Spoon into a freezer container and freeze until needed. For the meringue, whisk the egg whites in a clean, large bowl until stiff peaks form when the whisk is removed. Slowly whisk in the sugar, whisking well between each addition. Continue to whisk until glossy and very stiff peaks form when the whisk is removed. For the meringue, whisk the egg whites in a clean, large bowl until stiff peaks form when the whisk is removed. Slowly whisk in the sugar, whisking well between each addition. Continue to whisk until glossy and very stiff peaks form when the whisk is removed. To assemble the Alaska, spread the jam over the circle of sponge cake, then arrange scoops of ice cream in a pyramid shape on top, leaving a 1.5cm/½in border. Spoon the meringue all over the ice cream, ensuring there are no gaps, and use the back of a spoon to make a swirl pattern. To assemble the Alaska, spread the jam over the circle of sponge cake, then arrange scoops of ice cream in a pyramid shape on top, leaving a 1.5cm/½in border. Spoon the meringue all over the ice cream, ensuring there are no gaps, and use the back of a spoon to make a swirl pattern. The baked Alaska can now be frozen until needed. The baked Alaska can now be frozen until needed. To cook the baked Alaska, preheat the oven to 200C/400F/Gas 6 and bake for 8-10 minutes, or until golden-brown all over. To cook the baked Alaska, preheat the oven to 200C/400F/Gas 6 and bake for 8-10 minutes, or until golden-brown all over. Recipe tips If you don't have an ice cream machine, you can buy 1L/2pt good quality vanilla ice cream. Likewise, if you struggle to find a ready-made single sponge cake layer, make one half of Mary's classic Victoria sponge or Mary's chocolate cake. It is essential to assemble the baked Alaska quickly once you have made the meringue. The ice cream scoops can be laid out on greaseproof paper on a tray in the freezer ready to assemble on the sponge. | {
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"content": "An average of 4.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/baked_alaska_96104_16x9.jpg Try Mary Berry’s baked Alaska - the ultimate showstopper retro classic. For special occasions sprinkle the sponge with a cherry or orange liqueur before spreading with the jam. 300ml/½ pint double cream300ml/½ pint milk1 vanilla pod (soft and fresh)3 free-range egg yolks100g/3½oz caster sugar 300ml/½ pint double cream 300ml/½ pint milk 1 vanilla pod (soft and fresh) 3 free-range egg yolks 100g/3½oz caster sugar 3 free-range egg whites175g/6oz caster sugar 3 free-range egg whites 175g/6oz caster sugar 2-3 tbsp cherry jam20cm/8in circle ready-made sponge cake about 2.5cm/1in thick 2-3 tbsp cherry jam 20cm/8in circle ready-made sponge cake about 2.5cm/1in thick Method For the vanilla ice cream, pour the cream and milk into a heavy-based saucepan. Split the vanilla pod lengthways and scrape out the seeds; then add the seeds and pod to the pan. Heat the mixture until just below boiling point. Remove the pan from the heat and set aside to cool for one hour to allow the vanilla flavour to infuse into the mixture. Remove the vanilla pod and discard.Whisk the egg yolks and sugar in a bowl until pale and thickened. Slowly whisk in about one-quarter of the cream mixture. Reheat the remaining cream mixture until just boiling, then slowly whisk it into the egg mixture.Pour the egg mixture into a clean saucepan and cook over a gentle heat, stirring continuously until the custard thickens enough to coat the back of a spoon – it must not boil. Pour the custard into a bowl and set aside to cool, then cover and chill in the fridge overnight.Pour the cooled custard into an ice cream machine and churn according to the manufacturer's instructions, until thick and smooth. Spoon into a freezer container and freeze until needed.For the meringue, whisk the egg whites in a clean, large bowl until stiff peaks form when the whisk is removed. Slowly whisk in the sugar, whisking well between each addition. Continue to whisk until glossy and very stiff peaks form when the whisk is removed.To assemble the Alaska, spread the jam over the circle of sponge cake, then arrange scoops of ice cream in a pyramid shape on top, leaving a 1.5cm/½in border. Spoon the meringue all over the ice cream, ensuring there are no gaps, and use the back of a spoon to make a swirl pattern.The baked Alaska can now be frozen until needed.To cook the baked Alaska, preheat the oven to 200C/400F/Gas 6 and bake for 8-10 minutes, or until golden-brown all over. For the vanilla ice cream, pour the cream and milk into a heavy-based saucepan. Split the vanilla pod lengthways and scrape out the seeds; then add the seeds and pod to the pan. Heat the mixture until just below boiling point. For the vanilla ice cream, pour the cream and milk into a heavy-based saucepan. Split the vanilla pod lengthways and scrape out the seeds; then add the seeds and pod to the pan. Heat the mixture until just below boiling point. Remove the pan from the heat and set aside to cool for one hour to allow the vanilla flavour to infuse into the mixture. Remove the vanilla pod and discard. Remove the pan from the heat and set aside to cool for one hour to allow the vanilla flavour to infuse into the mixture. Remove the vanilla pod and discard. Whisk the egg yolks and sugar in a bowl until pale and thickened. Slowly whisk in about one-quarter of the cream mixture. Reheat the remaining cream mixture until just boiling, then slowly whisk it into the egg mixture. Whisk the egg yolks and sugar in a bowl until pale and thickened. Slowly whisk in about one-quarter of the cream mixture. Reheat the remaining cream mixture until just boiling, then slowly whisk it into the egg mixture. Pour the egg mixture into a clean saucepan and cook over a gentle heat, stirring continuously until the custard thickens enough to coat the back of a spoon – it must not boil. Pour the custard into a bowl and set aside to cool, then cover and chill in the fridge overnight. Pour the egg mixture into a clean saucepan and cook over a gentle heat, stirring continuously until the custard thickens enough to coat the back of a spoon – it must not boil. Pour the custard into a bowl and set aside to cool, then cover and chill in the fridge overnight. Pour the cooled custard into an ice cream machine and churn according to the manufacturer's instructions, until thick and smooth. Spoon into a freezer container and freeze until needed. Pour the cooled custard into an ice cream machine and churn according to the manufacturer's instructions, until thick and smooth. Spoon into a freezer container and freeze until needed. For the meringue, whisk the egg whites in a clean, large bowl until stiff peaks form when the whisk is removed. Slowly whisk in the sugar, whisking well between each addition. Continue to whisk until glossy and very stiff peaks form when the whisk is removed. For the meringue, whisk the egg whites in a clean, large bowl until stiff peaks form when the whisk is removed. Slowly whisk in the sugar, whisking well between each addition. Continue to whisk until glossy and very stiff peaks form when the whisk is removed. To assemble the Alaska, spread the jam over the circle of sponge cake, then arrange scoops of ice cream in a pyramid shape on top, leaving a 1.5cm/½in border. Spoon the meringue all over the ice cream, ensuring there are no gaps, and use the back of a spoon to make a swirl pattern. To assemble the Alaska, spread the jam over the circle of sponge cake, then arrange scoops of ice cream in a pyramid shape on top, leaving a 1.5cm/½in border. Spoon the meringue all over the ice cream, ensuring there are no gaps, and use the back of a spoon to make a swirl pattern. The baked Alaska can now be frozen until needed. The baked Alaska can now be frozen until needed. To cook the baked Alaska, preheat the oven to 200C/400F/Gas 6 and bake for 8-10 minutes, or until golden-brown all over. To cook the baked Alaska, preheat the oven to 200C/400F/Gas 6 and bake for 8-10 minutes, or until golden-brown all over. Recipe tips If you don't have an ice cream machine, you can buy 1L/2pt good quality vanilla ice cream. Likewise, if you struggle to find a ready-made single sponge cake layer, make one half of Mary's classic Victoria sponge or Mary's chocolate cake. It is essential to assemble the baked Alaska quickly once you have made the meringue. The ice cream scoops can be laid out on greaseproof paper on a tray in the freezer ready to assemble on the sponge."
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} | 761578603606ec6dd729292bdd279312be4eb5750f0f1fd525ac2639cd9f24a5 | Sherry trifle recipe
An average of 4.5 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sherrytrifle_76387_16x9.jpg Traditional trifle recipe couldn't be easier, use ready-made custard and sponge to save time but don't skimp on the sherry! The cream syllabub is super simple too. Perfection! 1 packet trifle sponge fingers, broken into 5cm/2in pieces150g/5oz amaretti biscuits or ratafias150ml/5fl oz sweet sherry1 tbsp cognac4 tbsp blackberry or raspberry jam450g/1 lb fresh blackberries450g/1 lb fresh raspberries85g/3oz toasted flaked almonds600ml/1 pint ready-made custard 1 packet trifle sponge fingers, broken into 5cm/2in pieces 150g/5oz amaretti biscuits or ratafias 150ml/5fl oz sweet sherry 1 tbsp cognac 4 tbsp blackberry or raspberry jam 450g/1 lb fresh blackberries 450g/1 lb fresh raspberries 85g/3oz toasted flaked almonds 600ml/1 pint ready-made custard 125ml/4fl oz sherry2 tbsp brandy1 lemon, juice only55g/2oz caster sugar425ml/15fl oz double creamfreshly grated nutmeg 125ml/4fl oz sherry 2 tbsp brandy 1 lemon, juice only 55g/2oz caster sugar 425ml/15fl oz double cream freshly grated nutmeg 2 oranges, grated zest only85g/3oz flaked almonds 2 oranges, grated zest only 85g/3oz flaked almonds Method Lay the sponge pieces and biscuits in the base of a deep glass dish. Spoon over the sherry and cognac and leave to soak in for a few minutes.Warm the jam in a bowl in the microwave or in a saucepan until it is runny then pour over the soaked sponge and biscuits. Sprinkle the fruit and flaked almonds on top. Pour over the custard.To make the syllabub topping, place the sherry, brandy and lemon juice into a bowl and stir in the sugar until it dissolves. Pour in the cream with a pinch of nutmeg. Whisk until it holds its shape. Don't over-whisk, or whisk too vigorously, as the cream may split. Spoon the syllabub over the trifle and refigerate, preferably overnight.Just before serving, scatter with the grated orange rind and/or flaked toasted almonds. Lay the sponge pieces and biscuits in the base of a deep glass dish. Spoon over the sherry and cognac and leave to soak in for a few minutes. Lay the sponge pieces and biscuits in the base of a deep glass dish. Spoon over the sherry and cognac and leave to soak in for a few minutes. Warm the jam in a bowl in the microwave or in a saucepan until it is runny then pour over the soaked sponge and biscuits. Sprinkle the fruit and flaked almonds on top. Pour over the custard. Warm the jam in a bowl in the microwave or in a saucepan until it is runny then pour over the soaked sponge and biscuits. Sprinkle the fruit and flaked almonds on top. Pour over the custard. To make the syllabub topping, place the sherry, brandy and lemon juice into a bowl and stir in the sugar until it dissolves. Pour in the cream with a pinch of nutmeg. Whisk until it holds its shape. Don't over-whisk, or whisk too vigorously, as the cream may split. Spoon the syllabub over the trifle and refigerate, preferably overnight. To make the syllabub topping, place the sherry, brandy and lemon juice into a bowl and stir in the sugar until it dissolves. Pour in the cream with a pinch of nutmeg. Whisk until it holds its shape. Don't over-whisk, or whisk too vigorously, as the cream may split. Spoon the syllabub over the trifle and refigerate, preferably overnight. Just before serving, scatter with the grated orange rind and/or flaked toasted almonds. Just before serving, scatter with the grated orange rind and/or flaked toasted almonds. | {
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"title": "Sherry trifle 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/sherrytrifle_76387_16x9.jpg Traditional trifle recipe couldn't be easier, use ready-made custard and sponge to save time but don't skimp on the sherry! The cream syllabub is super simple too. Perfection! 1 packet trifle sponge fingers, broken into 5cm/2in pieces150g/5oz amaretti biscuits or ratafias150ml/5fl oz sweet sherry1 tbsp cognac4 tbsp blackberry or raspberry jam450g/1 lb fresh blackberries450g/1 lb fresh raspberries85g/3oz toasted flaked almonds600ml/1 pint ready-made custard 1 packet trifle sponge fingers, broken into 5cm/2in pieces 150g/5oz amaretti biscuits or ratafias 150ml/5fl oz sweet sherry 1 tbsp cognac 4 tbsp blackberry or raspberry jam 450g/1 lb fresh blackberries 450g/1 lb fresh raspberries 85g/3oz toasted flaked almonds 600ml/1 pint ready-made custard 125ml/4fl oz sherry2 tbsp brandy1 lemon, juice only55g/2oz caster sugar425ml/15fl oz double creamfreshly grated nutmeg 125ml/4fl oz sherry 2 tbsp brandy 1 lemon, juice only 55g/2oz caster sugar 425ml/15fl oz double cream freshly grated nutmeg 2 oranges, grated zest only85g/3oz flaked almonds 2 oranges, grated zest only 85g/3oz flaked almonds Method Lay the sponge pieces and biscuits in the base of a deep glass dish. Spoon over the sherry and cognac and leave to soak in for a few minutes.Warm the jam in a bowl in the microwave or in a saucepan until it is runny then pour over the soaked sponge and biscuits. Sprinkle the fruit and flaked almonds on top. Pour over the custard.To make the syllabub topping, place the sherry, brandy and lemon juice into a bowl and stir in the sugar until it dissolves. Pour in the cream with a pinch of nutmeg. Whisk until it holds its shape. Don't over-whisk, or whisk too vigorously, as the cream may split. Spoon the syllabub over the trifle and refigerate, preferably overnight.Just before serving, scatter with the grated orange rind and/or flaked toasted almonds. Lay the sponge pieces and biscuits in the base of a deep glass dish. Spoon over the sherry and cognac and leave to soak in for a few minutes. Lay the sponge pieces and biscuits in the base of a deep glass dish. Spoon over the sherry and cognac and leave to soak in for a few minutes. Warm the jam in a bowl in the microwave or in a saucepan until it is runny then pour over the soaked sponge and biscuits. Sprinkle the fruit and flaked almonds on top. Pour over the custard. Warm the jam in a bowl in the microwave or in a saucepan until it is runny then pour over the soaked sponge and biscuits. Sprinkle the fruit and flaked almonds on top. Pour over the custard. To make the syllabub topping, place the sherry, brandy and lemon juice into a bowl and stir in the sugar until it dissolves. Pour in the cream with a pinch of nutmeg. Whisk until it holds its shape. Don't over-whisk, or whisk too vigorously, as the cream may split. Spoon the syllabub over the trifle and refigerate, preferably overnight. To make the syllabub topping, place the sherry, brandy and lemon juice into a bowl and stir in the sugar until it dissolves. Pour in the cream with a pinch of nutmeg. Whisk until it holds its shape. Don't over-whisk, or whisk too vigorously, as the cream may split. Spoon the syllabub over the trifle and refigerate, preferably overnight. Just before serving, scatter with the grated orange rind and/or flaked toasted almonds. Just before serving, scatter with the grated orange rind and/or flaked toasted almonds."
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} | 15b456dc729d25633582d2e427abdbcab6846ba3a30e98854d61fe1b3e14610a | Christmas pudding trifle recipe
An average of 4.5 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/christmas_pudding_trifle_58574_16x9.jpg Christmas pudding trifle turns leftovers into a showstopper with just a few simple ingredients! 400g/14oz leftover Christmas pudding (about half a large pudding)2 tbsp dry sherry400g tin pear halves in juice500g/1lb 2oz ready-made custard150g/5½oz mascarpone300ml/10fl oz whipping or double cream1 square of dark chocolatehandful of flaked almonds (optional) 400g/14oz leftover Christmas pudding (about half a large pudding) 2 tbsp dry sherry 400g tin pear halves in juice 500g/1lb 2oz ready-made custard 150g/5½oz mascarpone 300ml/10fl oz whipping or double cream 1 square of dark chocolate handful of flaked almonds (optional) Method Break the Christmas pudding into chunks and place in the bottom of a trifle bowl in an even layer. Sprinkle over the sherry and 1 tablespoon of the pear juice. Drain the pears and cut each one down the middle, then layer them on top of the cake. Beat together the custard and mascarpone and spoon on top of the pears. Whisk the cream until soft peaks form, then spoon it onto the custard. Finely grate over the chocolate and sprinkle over the flaked almonds, if using. Break the Christmas pudding into chunks and place in the bottom of a trifle bowl in an even layer. Sprinkle over the sherry and 1 tablespoon of the pear juice. Break the Christmas pudding into chunks and place in the bottom of a trifle bowl in an even layer. Sprinkle over the sherry and 1 tablespoon of the pear juice. Drain the pears and cut each one down the middle, then layer them on top of the cake. Drain the pears and cut each one down the middle, then layer them on top of the cake. Beat together the custard and mascarpone and spoon on top of the pears. Beat together the custard and mascarpone and spoon on top of the pears. Whisk the cream until soft peaks form, then spoon it onto the custard. Finely grate over the chocolate and sprinkle over the flaked almonds, if using. Whisk the cream until soft peaks form, then spoon it onto the custard. Finely grate over the chocolate and sprinkle over the flaked almonds, if using. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Christmas pudding trifle recipe",
"content": "An average of 4.5 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/christmas_pudding_trifle_58574_16x9.jpg Christmas pudding trifle turns leftovers into a showstopper with just a few simple ingredients! 400g/14oz leftover Christmas pudding (about half a large pudding)2 tbsp dry sherry400g tin pear halves in juice500g/1lb 2oz ready-made custard150g/5½oz mascarpone300ml/10fl oz whipping or double cream1 square of dark chocolatehandful of flaked almonds (optional) 400g/14oz leftover Christmas pudding (about half a large pudding) 2 tbsp dry sherry 400g tin pear halves in juice 500g/1lb 2oz ready-made custard 150g/5½oz mascarpone 300ml/10fl oz whipping or double cream 1 square of dark chocolate handful of flaked almonds (optional) Method Break the Christmas pudding into chunks and place in the bottom of a trifle bowl in an even layer. Sprinkle over the sherry and 1 tablespoon of the pear juice. Drain the pears and cut each one down the middle, then layer them on top of the cake. Beat together the custard and mascarpone and spoon on top of the pears. Whisk the cream until soft peaks form, then spoon it onto the custard. Finely grate over the chocolate and sprinkle over the flaked almonds, if using. Break the Christmas pudding into chunks and place in the bottom of a trifle bowl in an even layer. Sprinkle over the sherry and 1 tablespoon of the pear juice. Break the Christmas pudding into chunks and place in the bottom of a trifle bowl in an even layer. Sprinkle over the sherry and 1 tablespoon of the pear juice. Drain the pears and cut each one down the middle, then layer them on top of the cake. Drain the pears and cut each one down the middle, then layer them on top of the cake. Beat together the custard and mascarpone and spoon on top of the pears. Beat together the custard and mascarpone and spoon on top of the pears. Whisk the cream until soft peaks form, then spoon it onto the custard. Finely grate over the chocolate and sprinkle over the flaked almonds, if using. Whisk the cream until soft peaks form, then spoon it onto the custard. Finely grate over the chocolate and sprinkle over the flaked almonds, if using."
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} | 9dbf72048ce3bbf12827c97a78aac3826087f6232841fd05bfa5d13c6e73ac52 | Steamed lemon sponge puddings recipe
Steamed lemon sponge puddings with custard An average of 4.6 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/steamed_lemon_sponge_90062_16x9.jpg Light as air and deliciously sweet, these individual sponge puddings are comfort food to impress. For this recipe you will need four individual pudding moulds, a steamer and kitchen string. 90g/3¼oz butter, softened, plus extra for greasing90g/3¼oz caster sugar2 free-range eggs2 lemons, juice and finely grated zest115g/4oz self-raising flour, plus extra for dusting½ tsp baking powder1–2 tsp milk 90g/3¼oz butter, softened, plus extra for greasing 90g/3¼oz caster sugar 2 free-range eggs 2 lemons, juice and finely grated zest 115g/4oz self-raising flour, plus extra for dusting ½ tsp baking powder 1–2 tsp milk 600ml/20fl oz full-fat milk1 vanilla pod, split lengthways and seeds scraped out3 large free-range egg yolks30g/1oz caster sugar2 tsp cornflour 600ml/20fl oz full-fat milk 1 vanilla pod, split lengthways and seeds scraped out 3 large free-range egg yolks 30g/1oz caster sugar 2 tsp cornflour 8 tbsp golden syrup½ lemon, zest onlyfreshly squeezed lemon juice, to taste 8 tbsp golden syrup ½ lemon, zest only freshly squeezed lemon juice, to taste Method Lightly grease and dust the pudding moulds. In a bowl, beat the butter and sugar until pale and smooth. Crack the eggs into a small jug and beat with a fork. Slowly add the eggs to the sugar and butter mixture, beating continuously. Add the zest, then sift in the flour and baking powder. Fold in to combine. Gently stir in 2½ tablespoons of lemon juice and the milk. Divide the batter evenly between the moulds.Place a piece of baking paper over each mould, then lay a larger sheet of kitchen foil on top. Fold it over the edges of the bowl and tie in place using string. Half fill a steamer with boiling water and place the puddings on the steaming rack above. Cover with a lid and simmer gently for 25 minutes. To make the custard, heat the milk, vanilla seeds and split vanilla pod in a medium saucepan until almost boiling. Meanwhile, whisk the egg yolks, caster sugar and cornflour in a large bowl until pale and thickened. Remove the vanilla pod and slowly pour the milk onto the egg mixture whisking all the time. Strain through a sieve into a clean pan and cook over a gentle heat stirring continuously until the mixture is thick enough to coat the back of a spoon.To make the syrup, put the golden syrup, lemon zest and juice into a saucepan. Place over a low heat to warm through.Remove the puddings and let them sit for 5 minutes before turning out onto serving plates. Pour over the syrup and serve with custard alongside. Lightly grease and dust the pudding moulds. Lightly grease and dust the pudding moulds. In a bowl, beat the butter and sugar until pale and smooth. Crack the eggs into a small jug and beat with a fork. Slowly add the eggs to the sugar and butter mixture, beating continuously. Add the zest, then sift in the flour and baking powder. Fold in to combine. Gently stir in 2½ tablespoons of lemon juice and the milk. Divide the batter evenly between the moulds. In a bowl, beat the butter and sugar until pale and smooth. Crack the eggs into a small jug and beat with a fork. Slowly add the eggs to the sugar and butter mixture, beating continuously. Add the zest, then sift in the flour and baking powder. Fold in to combine. Gently stir in 2½ tablespoons of lemon juice and the milk. Divide the batter evenly between the moulds. Place a piece of baking paper over each mould, then lay a larger sheet of kitchen foil on top. Fold it over the edges of the bowl and tie in place using string. Place a piece of baking paper over each mould, then lay a larger sheet of kitchen foil on top. Fold it over the edges of the bowl and tie in place using string. Half fill a steamer with boiling water and place the puddings on the steaming rack above. Cover with a lid and simmer gently for 25 minutes. Half fill a steamer with boiling water and place the puddings on the steaming rack above. Cover with a lid and simmer gently for 25 minutes. To make the custard, heat the milk, vanilla seeds and split vanilla pod in a medium saucepan until almost boiling. Meanwhile, whisk the egg yolks, caster sugar and cornflour in a large bowl until pale and thickened. Remove the vanilla pod and slowly pour the milk onto the egg mixture whisking all the time. Strain through a sieve into a clean pan and cook over a gentle heat stirring continuously until the mixture is thick enough to coat the back of a spoon. To make the custard, heat the milk, vanilla seeds and split vanilla pod in a medium saucepan until almost boiling. Meanwhile, whisk the egg yolks, caster sugar and cornflour in a large bowl until pale and thickened. Remove the vanilla pod and slowly pour the milk onto the egg mixture whisking all the time. Strain through a sieve into a clean pan and cook over a gentle heat stirring continuously until the mixture is thick enough to coat the back of a spoon. To make the syrup, put the golden syrup, lemon zest and juice into a saucepan. Place over a low heat to warm through. To make the syrup, put the golden syrup, lemon zest and juice into a saucepan. Place over a low heat to warm through. Remove the puddings and let them sit for 5 minutes before turning out onto serving plates. Pour over the syrup and serve with custard alongside. Remove the puddings and let them sit for 5 minutes before turning out onto serving plates. Pour over the syrup and serve with custard alongside. | {
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"title": "Steamed lemon sponge puddings recipe",
"content": "Steamed lemon sponge puddings with custard An average of 4.6 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/steamed_lemon_sponge_90062_16x9.jpg Light as air and deliciously sweet, these individual sponge puddings are comfort food to impress. For this recipe you will need four individual pudding moulds, a steamer and kitchen string. 90g/3¼oz butter, softened, plus extra for greasing90g/3¼oz caster sugar2 free-range eggs2 lemons, juice and finely grated zest115g/4oz self-raising flour, plus extra for dusting½ tsp baking powder1–2 tsp milk 90g/3¼oz butter, softened, plus extra for greasing 90g/3¼oz caster sugar 2 free-range eggs 2 lemons, juice and finely grated zest 115g/4oz self-raising flour, plus extra for dusting ½ tsp baking powder 1–2 tsp milk 600ml/20fl oz full-fat milk1 vanilla pod, split lengthways and seeds scraped out3 large free-range egg yolks30g/1oz caster sugar2 tsp cornflour 600ml/20fl oz full-fat milk 1 vanilla pod, split lengthways and seeds scraped out 3 large free-range egg yolks 30g/1oz caster sugar 2 tsp cornflour 8 tbsp golden syrup½ lemon, zest onlyfreshly squeezed lemon juice, to taste 8 tbsp golden syrup ½ lemon, zest only freshly squeezed lemon juice, to taste Method Lightly grease and dust the pudding moulds. In a bowl, beat the butter and sugar until pale and smooth. Crack the eggs into a small jug and beat with a fork. Slowly add the eggs to the sugar and butter mixture, beating continuously. Add the zest, then sift in the flour and baking powder. Fold in to combine. Gently stir in 2½ tablespoons of lemon juice and the milk. Divide the batter evenly between the moulds.Place a piece of baking paper over each mould, then lay a larger sheet of kitchen foil on top. Fold it over the edges of the bowl and tie in place using string. Half fill a steamer with boiling water and place the puddings on the steaming rack above. Cover with a lid and simmer gently for 25 minutes. To make the custard, heat the milk, vanilla seeds and split vanilla pod in a medium saucepan until almost boiling. Meanwhile, whisk the egg yolks, caster sugar and cornflour in a large bowl until pale and thickened. Remove the vanilla pod and slowly pour the milk onto the egg mixture whisking all the time. Strain through a sieve into a clean pan and cook over a gentle heat stirring continuously until the mixture is thick enough to coat the back of a spoon.To make the syrup, put the golden syrup, lemon zest and juice into a saucepan. Place over a low heat to warm through.Remove the puddings and let them sit for 5 minutes before turning out onto serving plates. Pour over the syrup and serve with custard alongside. Lightly grease and dust the pudding moulds. Lightly grease and dust the pudding moulds. In a bowl, beat the butter and sugar until pale and smooth. Crack the eggs into a small jug and beat with a fork. Slowly add the eggs to the sugar and butter mixture, beating continuously. Add the zest, then sift in the flour and baking powder. Fold in to combine. Gently stir in 2½ tablespoons of lemon juice and the milk. Divide the batter evenly between the moulds. In a bowl, beat the butter and sugar until pale and smooth. Crack the eggs into a small jug and beat with a fork. Slowly add the eggs to the sugar and butter mixture, beating continuously. Add the zest, then sift in the flour and baking powder. Fold in to combine. Gently stir in 2½ tablespoons of lemon juice and the milk. Divide the batter evenly between the moulds. Place a piece of baking paper over each mould, then lay a larger sheet of kitchen foil on top. Fold it over the edges of the bowl and tie in place using string. Place a piece of baking paper over each mould, then lay a larger sheet of kitchen foil on top. Fold it over the edges of the bowl and tie in place using string. Half fill a steamer with boiling water and place the puddings on the steaming rack above. Cover with a lid and simmer gently for 25 minutes. Half fill a steamer with boiling water and place the puddings on the steaming rack above. Cover with a lid and simmer gently for 25 minutes. To make the custard, heat the milk, vanilla seeds and split vanilla pod in a medium saucepan until almost boiling. Meanwhile, whisk the egg yolks, caster sugar and cornflour in a large bowl until pale and thickened. Remove the vanilla pod and slowly pour the milk onto the egg mixture whisking all the time. Strain through a sieve into a clean pan and cook over a gentle heat stirring continuously until the mixture is thick enough to coat the back of a spoon. To make the custard, heat the milk, vanilla seeds and split vanilla pod in a medium saucepan until almost boiling. Meanwhile, whisk the egg yolks, caster sugar and cornflour in a large bowl until pale and thickened. Remove the vanilla pod and slowly pour the milk onto the egg mixture whisking all the time. Strain through a sieve into a clean pan and cook over a gentle heat stirring continuously until the mixture is thick enough to coat the back of a spoon. To make the syrup, put the golden syrup, lemon zest and juice into a saucepan. Place over a low heat to warm through. To make the syrup, put the golden syrup, lemon zest and juice into a saucepan. Place over a low heat to warm through. Remove the puddings and let them sit for 5 minutes before turning out onto serving plates. Pour over the syrup and serve with custard alongside. Remove the puddings and let them sit for 5 minutes before turning out onto serving plates. Pour over the syrup and serve with custard alongside."
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} | 6a39c5ccc98407f05756a1819a68828f31f6968c53273fd236ab0ba3cf51236e | Plum crumble recipe
An average of 4.4 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/plumcrumble_89925_16x9.jpg Make the most of the British plum season with this comforting plum crumble recipe. See the top recipe tip below for advice on freezing. butter, for greasing12-15 large ripe plums, stones removed, chopped½ lemon, juice only160g/5½oz caster sugar butter, for greasing 12-15 large ripe plums, stones removed, chopped ½ lemon, juice only 160g/5½oz caster sugar 175g/6oz plain flour, sifted50g/2oz caster sugar50g/2oz dark muscovado sugar100g/3½oz butter, chilled, cut into cubes100g/3½oz rolled porridge oats2 lemons, zest onlycustard, to serve 175g/6oz plain flour, sifted 50g/2oz caster sugar 50g/2oz dark muscovado sugar 100g/3½oz butter, chilled, cut into cubes 100g/3½oz rolled porridge oats 2 lemons, zest only custard, to serve Method Preheat the oven to 180C/360F/Gas 4.Grease a 30cm/12in square ovenproof dish.Place the plums and lemon juice into the bottom of the dish and sprinkle with the sugar. For the crumble, in a bowl, rub together the flour, caster sugar, muscovado sugar and cold butter cubes. (It is important that the butter is cold, or you will end up making more of a dough than a crumble.) When a crumble has been achieved, add in the oats and lemon zest. Mix well.Sprinkle the crumble mixture over the plum mixture in the dish, then bake in the oven for 40-45 minutes, or until the topping is golden-brown.To serve, spoon out generous portions into bowls and serve with lashings of custard. Preheat the oven to 180C/360F/Gas 4. Preheat the oven to 180C/360F/Gas 4. Grease a 30cm/12in square ovenproof dish. Grease a 30cm/12in square ovenproof dish. Place the plums and lemon juice into the bottom of the dish and sprinkle with the sugar. Place the plums and lemon juice into the bottom of the dish and sprinkle with the sugar. For the crumble, in a bowl, rub together the flour, caster sugar, muscovado sugar and cold butter cubes. (It is important that the butter is cold, or you will end up making more of a dough than a crumble.) When a crumble has been achieved, add in the oats and lemon zest. Mix well. For the crumble, in a bowl, rub together the flour, caster sugar, muscovado sugar and cold butter cubes. (It is important that the butter is cold, or you will end up making more of a dough than a crumble.) When a crumble has been achieved, add in the oats and lemon zest. Mix well. Sprinkle the crumble mixture over the plum mixture in the dish, then bake in the oven for 40-45 minutes, or until the topping is golden-brown. Sprinkle the crumble mixture over the plum mixture in the dish, then bake in the oven for 40-45 minutes, or until the topping is golden-brown. To serve, spoon out generous portions into bowls and serve with lashings of custard. To serve, spoon out generous portions into bowls and serve with lashings of custard. Recipe tips To freeze: wrap well in cling film and freeze for up to one month. To cook: preheat the oven to 180C/360F/Gas 4 and bake for 50-55 minutes, or until the topping is golden-brown and the filling piping hot. | {
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"title": "Plum crumble recipe",
"content": "An average of 4.4 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/plumcrumble_89925_16x9.jpg Make the most of the British plum season with this comforting plum crumble recipe. See the top recipe tip below for advice on freezing. butter, for greasing12-15 large ripe plums, stones removed, chopped½ lemon, juice only160g/5½oz caster sugar butter, for greasing 12-15 large ripe plums, stones removed, chopped ½ lemon, juice only 160g/5½oz caster sugar 175g/6oz plain flour, sifted50g/2oz caster sugar50g/2oz dark muscovado sugar100g/3½oz butter, chilled, cut into cubes100g/3½oz rolled porridge oats2 lemons, zest onlycustard, to serve 175g/6oz plain flour, sifted 50g/2oz caster sugar 50g/2oz dark muscovado sugar 100g/3½oz butter, chilled, cut into cubes 100g/3½oz rolled porridge oats 2 lemons, zest only custard, to serve Method Preheat the oven to 180C/360F/Gas 4.Grease a 30cm/12in square ovenproof dish.Place the plums and lemon juice into the bottom of the dish and sprinkle with the sugar. For the crumble, in a bowl, rub together the flour, caster sugar, muscovado sugar and cold butter cubes. (It is important that the butter is cold, or you will end up making more of a dough than a crumble.) When a crumble has been achieved, add in the oats and lemon zest. Mix well.Sprinkle the crumble mixture over the plum mixture in the dish, then bake in the oven for 40-45 minutes, or until the topping is golden-brown.To serve, spoon out generous portions into bowls and serve with lashings of custard. Preheat the oven to 180C/360F/Gas 4. Preheat the oven to 180C/360F/Gas 4. Grease a 30cm/12in square ovenproof dish. Grease a 30cm/12in square ovenproof dish. Place the plums and lemon juice into the bottom of the dish and sprinkle with the sugar. Place the plums and lemon juice into the bottom of the dish and sprinkle with the sugar. For the crumble, in a bowl, rub together the flour, caster sugar, muscovado sugar and cold butter cubes. (It is important that the butter is cold, or you will end up making more of a dough than a crumble.) When a crumble has been achieved, add in the oats and lemon zest. Mix well. For the crumble, in a bowl, rub together the flour, caster sugar, muscovado sugar and cold butter cubes. (It is important that the butter is cold, or you will end up making more of a dough than a crumble.) When a crumble has been achieved, add in the oats and lemon zest. Mix well. Sprinkle the crumble mixture over the plum mixture in the dish, then bake in the oven for 40-45 minutes, or until the topping is golden-brown. Sprinkle the crumble mixture over the plum mixture in the dish, then bake in the oven for 40-45 minutes, or until the topping is golden-brown. To serve, spoon out generous portions into bowls and serve with lashings of custard. To serve, spoon out generous portions into bowls and serve with lashings of custard. Recipe tips To freeze: wrap well in cling film and freeze for up to one month. To cook: preheat the oven to 180C/360F/Gas 4 and bake for 50-55 minutes, or until the topping is golden-brown and the filling piping hot."
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} | efbc13fdf1ceb11e9e8fcbe2aaace71db7999f8255fd0e9c9b69bad652ce1a94 | Red velvet chocolate and cherry cupcakes recipe
An average of 5.0 out of 5 stars from 1 rating A decadent mini-dessert that captures the classic flavours of the famed red velvet cake in every delightful bite. 215g/7½oz plain flour15g/½oz cocoa powder200g/7oz caster sugar1 tsp baking powder¼ tsp bicarbonate of sodapinch salt170g/6oz butter, melted3 free-range eggs, beaten1 tsp vanilla extract175ml/6fl oz buttermilk30ml/1fl oz red food colouring12 cherries on stalks, to decorate 215g/7½oz plain flour 15g/½oz cocoa powder 200g/7oz caster sugar 1 tsp baking powder ¼ tsp bicarbonate of soda pinch salt 170g/6oz butter, melted 3 free-range eggs, beaten 1 tsp vanilla extract 175ml/6fl oz buttermilk 30ml/1fl oz red food colouring 12 cherries on stalks, to decorate 180g/6½oz dark chocolate, chopped250ml/9fl oz double cream 180g/6½oz dark chocolate, chopped 250ml/9fl oz double cream 250g/9oz stoned cherries (fresh or frozen), halved50g/1¾oz caster sugar 250g/9oz stoned cherries (fresh or frozen), halved 50g/1¾oz caster sugar Method Preheat the oven to 190C/170C Fan/Gas 5. Put 12 muffin cases into a deep muffin tin.To make the cupcakes, sift the flour, cocoa, sugar, baking powder, bicarbonate of soda and salt into a large bowl. Add the melted butter, beaten eggs, vanilla, buttermilk and food colouring, then stir well until thoroughly combined.Divide the mixture evenly between the 12 muffin cases. Bake in the middle of the oven for 15–20 minutes until lightly golden on top and a toothpick inserted into the centre comes out clean.Meanwhile, make the ganache. Put the chocolate in a bowl. Heat the cream in a small pan until it is steaming and just below boiling point. Pour it over the chocolate and leave to sit undisturbed for 30 seconds. Then start stirring slowly, working from the middle outwards until you have a smooth ganache. Allow to cool completely.Put the cherries and sugar in a pan and place over a medium-high heat. Cook until jammy, then set aside to cool.Once the cupcakes have cooled, use an apple corer or teaspoon to scoop out some of the centre from each cupcake and fill the holes with cherry compôte. Using a palette knife, spread some of the ganache over the top of each cake and top with a fresh cherry. Preheat the oven to 190C/170C Fan/Gas 5. Put 12 muffin cases into a deep muffin tin. Preheat the oven to 190C/170C Fan/Gas 5. Put 12 muffin cases into a deep muffin tin. To make the cupcakes, sift the flour, cocoa, sugar, baking powder, bicarbonate of soda and salt into a large bowl. Add the melted butter, beaten eggs, vanilla, buttermilk and food colouring, then stir well until thoroughly combined. To make the cupcakes, sift the flour, cocoa, sugar, baking powder, bicarbonate of soda and salt into a large bowl. Add the melted butter, beaten eggs, vanilla, buttermilk and food colouring, then stir well until thoroughly combined. Divide the mixture evenly between the 12 muffin cases. Bake in the middle of the oven for 15–20 minutes until lightly golden on top and a toothpick inserted into the centre comes out clean. Divide the mixture evenly between the 12 muffin cases. Bake in the middle of the oven for 15–20 minutes until lightly golden on top and a toothpick inserted into the centre comes out clean. Meanwhile, make the ganache. Put the chocolate in a bowl. Heat the cream in a small pan until it is steaming and just below boiling point. Pour it over the chocolate and leave to sit undisturbed for 30 seconds. Then start stirring slowly, working from the middle outwards until you have a smooth ganache. Allow to cool completely. Meanwhile, make the ganache. Put the chocolate in a bowl. Heat the cream in a small pan until it is steaming and just below boiling point. Pour it over the chocolate and leave to sit undisturbed for 30 seconds. Then start stirring slowly, working from the middle outwards until you have a smooth ganache. Allow to cool completely. Put the cherries and sugar in a pan and place over a medium-high heat. Cook until jammy, then set aside to cool. Put the cherries and sugar in a pan and place over a medium-high heat. Cook until jammy, then set aside to cool. Once the cupcakes have cooled, use an apple corer or teaspoon to scoop out some of the centre from each cupcake and fill the holes with cherry compôte. Using a palette knife, spread some of the ganache over the top of each cake and top with a fresh cherry. Once the cupcakes have cooled, use an apple corer or teaspoon to scoop out some of the centre from each cupcake and fill the holes with cherry compôte. Using a palette knife, spread some of the ganache over the top of each cake and top with a fresh cherry. Recipe tips If there are still a few lumps of unmelted chocolate in the ganache, place the bowl over a pan of simmering water and stir until everything is melted and smooth. | {
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"content": "An average of 5.0 out of 5 stars from 1 rating A decadent mini-dessert that captures the classic flavours of the famed red velvet cake in every delightful bite. 215g/7½oz plain flour15g/½oz cocoa powder200g/7oz caster sugar1 tsp baking powder¼ tsp bicarbonate of sodapinch salt170g/6oz butter, melted3 free-range eggs, beaten1 tsp vanilla extract175ml/6fl oz buttermilk30ml/1fl oz red food colouring12 cherries on stalks, to decorate 215g/7½oz plain flour 15g/½oz cocoa powder 200g/7oz caster sugar 1 tsp baking powder ¼ tsp bicarbonate of soda pinch salt 170g/6oz butter, melted 3 free-range eggs, beaten 1 tsp vanilla extract 175ml/6fl oz buttermilk 30ml/1fl oz red food colouring 12 cherries on stalks, to decorate 180g/6½oz dark chocolate, chopped250ml/9fl oz double cream 180g/6½oz dark chocolate, chopped 250ml/9fl oz double cream 250g/9oz stoned cherries (fresh or frozen), halved50g/1¾oz caster sugar 250g/9oz stoned cherries (fresh or frozen), halved 50g/1¾oz caster sugar Method Preheat the oven to 190C/170C Fan/Gas 5. Put 12 muffin cases into a deep muffin tin.To make the cupcakes, sift the flour, cocoa, sugar, baking powder, bicarbonate of soda and salt into a large bowl. Add the melted butter, beaten eggs, vanilla, buttermilk and food colouring, then stir well until thoroughly combined.Divide the mixture evenly between the 12 muffin cases. Bake in the middle of the oven for 15–20 minutes until lightly golden on top and a toothpick inserted into the centre comes out clean.Meanwhile, make the ganache. Put the chocolate in a bowl. Heat the cream in a small pan until it is steaming and just below boiling point. Pour it over the chocolate and leave to sit undisturbed for 30 seconds. Then start stirring slowly, working from the middle outwards until you have a smooth ganache. Allow to cool completely.Put the cherries and sugar in a pan and place over a medium-high heat. Cook until jammy, then set aside to cool.Once the cupcakes have cooled, use an apple corer or teaspoon to scoop out some of the centre from each cupcake and fill the holes with cherry compôte. Using a palette knife, spread some of the ganache over the top of each cake and top with a fresh cherry. Preheat the oven to 190C/170C Fan/Gas 5. Put 12 muffin cases into a deep muffin tin. Preheat the oven to 190C/170C Fan/Gas 5. Put 12 muffin cases into a deep muffin tin. To make the cupcakes, sift the flour, cocoa, sugar, baking powder, bicarbonate of soda and salt into a large bowl. Add the melted butter, beaten eggs, vanilla, buttermilk and food colouring, then stir well until thoroughly combined. To make the cupcakes, sift the flour, cocoa, sugar, baking powder, bicarbonate of soda and salt into a large bowl. Add the melted butter, beaten eggs, vanilla, buttermilk and food colouring, then stir well until thoroughly combined. Divide the mixture evenly between the 12 muffin cases. Bake in the middle of the oven for 15–20 minutes until lightly golden on top and a toothpick inserted into the centre comes out clean. Divide the mixture evenly between the 12 muffin cases. Bake in the middle of the oven for 15–20 minutes until lightly golden on top and a toothpick inserted into the centre comes out clean. Meanwhile, make the ganache. Put the chocolate in a bowl. Heat the cream in a small pan until it is steaming and just below boiling point. Pour it over the chocolate and leave to sit undisturbed for 30 seconds. Then start stirring slowly, working from the middle outwards until you have a smooth ganache. Allow to cool completely. Meanwhile, make the ganache. Put the chocolate in a bowl. Heat the cream in a small pan until it is steaming and just below boiling point. Pour it over the chocolate and leave to sit undisturbed for 30 seconds. Then start stirring slowly, working from the middle outwards until you have a smooth ganache. Allow to cool completely. Put the cherries and sugar in a pan and place over a medium-high heat. Cook until jammy, then set aside to cool. Put the cherries and sugar in a pan and place over a medium-high heat. Cook until jammy, then set aside to cool. Once the cupcakes have cooled, use an apple corer or teaspoon to scoop out some of the centre from each cupcake and fill the holes with cherry compôte. Using a palette knife, spread some of the ganache over the top of each cake and top with a fresh cherry. Once the cupcakes have cooled, use an apple corer or teaspoon to scoop out some of the centre from each cupcake and fill the holes with cherry compôte. Using a palette knife, spread some of the ganache over the top of each cake and top with a fresh cherry. Recipe tips If there are still a few lumps of unmelted chocolate in the ganache, place the bowl over a pan of simmering water and stir until everything is melted and smooth."
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} | 6a687512872d74ac86e02ffaed125e5ece81c8bdd49d251e164f6a5a36fac2d5 | Mary Berry's chocolate birthday traybake recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_birthday_65120_16x9.jpg Sometimes it can be difficult to know what cake to make for a special birthday – one which is not complicated, will feed many people and can be made ahead. This is the one! A grown-up cake which is two chocolate traybakes that are filled and iced. If serving as a dessert, offer fresh strawberries or raspberries alongside. 30g/1oz cocoa powder 5 tbsp boiling water 225g/8oz caster sugar 225g/8oz baking spread, straight from the fridge275g/10oz self-raising flour 1 tsp baking powder 4 large free-range eggs 1 tbsp milk 30g/1oz cocoa powder 5 tbsp boiling water 225g/8oz caster sugar 225g/8oz baking spread, straight from the fridge 275g/10oz self-raising flour 1 tsp baking powder 4 large free-range eggs 1 tbsp milk 450ml/¾ pint double cream 450g/1lb plain chocolate, around 40% cocoa solids, broken into pieces 450ml/¾ pint double cream 450g/1lb plain chocolate, around 40% cocoa solids, broken into pieces 4 tbsp cream liqueur300ml/½ pint double cream, whipped to soft peaks 4 tbsp cream liqueur 300ml/½ pint double cream, whipped to soft peaks 175g/6oz chocolate balls8 chocolate truffles, roughly chopped 175g/6oz chocolate balls 8 chocolate truffles, roughly chopped Method Preheat the oven to 180C/160C Fan/Gas 4 and line a 30×23cm/12x9in traybake tin with baking paper. To make one traybake, measure the cocoa powder and boiling water into a large bowl. Stir and mix to a smooth paste. Add all the remaining ingredients and whisk using an electric whisk for about 2 minutes until light and fluffy. Spoon into the tin and level the surface. Bake for about 35 minutes, until well risen and shrinking away from the sides of the tin. Leave to cool in the tin on a wire rack, then remove the baking paper. Repeat with the same ingredients and method to make a second traybake. (If you have two traybake tins, you can bake them at the same time.)While the cakes are cooling, make the ganache. Pour the cream into a saucepan and heat over a medium heat until hot. Remove from the heat and add the chocolate. Stir until melted. Set aside in a cool place and, as it cools, it will thicken into a spreadable icing that will hold its shape when piped. To fill the cakes, place one cake on a serving board and drizzle with half the cream liqueur. Fold the remaining cream liqueur into the whipped cream and spread onto the cake on the board. Place the second cake on top and press down gently. Put a fluted star nozzle into a piping bag and fill the bag with 350g/12oz of the chocolate ganache and set aside.Spread the remaining ganache over the sides and surface of the cake, so it is completely covered. Using a fork, fork the sides to make a pretty horizontal pattern. Using the ganache in the piping bag, pipe small stars around the top edge of the cake to create a border. Arrange the chocolate balls in a line widthways next to the piped edge. Pipe another line of stars, then arrange a neat line of chopped truffles. Continue to pipe and arrange the chocolates in neat rows until the surface of the cake is completely covered. Light some birthday candles, if you like, and cut into squares to serve. Preheat the oven to 180C/160C Fan/Gas 4 and line a 30×23cm/12x9in traybake tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4 and line a 30×23cm/12x9in traybake tin with baking paper. To make one traybake, measure the cocoa powder and boiling water into a large bowl. Stir and mix to a smooth paste. Add all the remaining ingredients and whisk using an electric whisk for about 2 minutes until light and fluffy. To make one traybake, measure the cocoa powder and boiling water into a large bowl. Stir and mix to a smooth paste. Add all the remaining ingredients and whisk using an electric whisk for about 2 minutes until light and fluffy. Spoon into the tin and level the surface. Bake for about 35 minutes, until well risen and shrinking away from the sides of the tin. Leave to cool in the tin on a wire rack, then remove the baking paper. Spoon into the tin and level the surface. Bake for about 35 minutes, until well risen and shrinking away from the sides of the tin. Leave to cool in the tin on a wire rack, then remove the baking paper. Repeat with the same ingredients and method to make a second traybake. (If you have two traybake tins, you can bake them at the same time.) Repeat with the same ingredients and method to make a second traybake. (If you have two traybake tins, you can bake them at the same time.) While the cakes are cooling, make the ganache. Pour the cream into a saucepan and heat over a medium heat until hot. Remove from the heat and add the chocolate. Stir until melted. Set aside in a cool place and, as it cools, it will thicken into a spreadable icing that will hold its shape when piped. While the cakes are cooling, make the ganache. Pour the cream into a saucepan and heat over a medium heat until hot. Remove from the heat and add the chocolate. Stir until melted. Set aside in a cool place and, as it cools, it will thicken into a spreadable icing that will hold its shape when piped. To fill the cakes, place one cake on a serving board and drizzle with half the cream liqueur. Fold the remaining cream liqueur into the whipped cream and spread onto the cake on the board. Place the second cake on top and press down gently. To fill the cakes, place one cake on a serving board and drizzle with half the cream liqueur. Fold the remaining cream liqueur into the whipped cream and spread onto the cake on the board. Place the second cake on top and press down gently. Put a fluted star nozzle into a piping bag and fill the bag with 350g/12oz of the chocolate ganache and set aside. Put a fluted star nozzle into a piping bag and fill the bag with 350g/12oz of the chocolate ganache and set aside. Spread the remaining ganache over the sides and surface of the cake, so it is completely covered. Using a fork, fork the sides to make a pretty horizontal pattern. Spread the remaining ganache over the sides and surface of the cake, so it is completely covered. Using a fork, fork the sides to make a pretty horizontal pattern. Using the ganache in the piping bag, pipe small stars around the top edge of the cake to create a border. Arrange the chocolate balls in a line widthways next to the piped edge. Pipe another line of stars, then arrange a neat line of chopped truffles. Continue to pipe and arrange the chocolates in neat rows until the surface of the cake is completely covered. Using the ganache in the piping bag, pipe small stars around the top edge of the cake to create a border. Arrange the chocolate balls in a line widthways next to the piped edge. Pipe another line of stars, then arrange a neat line of chopped truffles. Continue to pipe and arrange the chocolates in neat rows until the surface of the cake is completely covered. Light some birthday candles, if you like, and cut into squares to serve. Light some birthday candles, if you like, and cut into squares to serve. Recipe tips Can be made, assembled and piped up to 6 hours ahead. The cakes can be made a day ahead, ready to ice on the day. The iced cake freezes well. | {
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"content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_birthday_65120_16x9.jpg Sometimes it can be difficult to know what cake to make for a special birthday – one which is not complicated, will feed many people and can be made ahead. This is the one! A grown-up cake which is two chocolate traybakes that are filled and iced. If serving as a dessert, offer fresh strawberries or raspberries alongside. 30g/1oz cocoa powder 5 tbsp boiling water 225g/8oz caster sugar 225g/8oz baking spread, straight from the fridge275g/10oz self-raising flour 1 tsp baking powder 4 large free-range eggs 1 tbsp milk 30g/1oz cocoa powder 5 tbsp boiling water 225g/8oz caster sugar 225g/8oz baking spread, straight from the fridge 275g/10oz self-raising flour 1 tsp baking powder 4 large free-range eggs 1 tbsp milk 450ml/¾ pint double cream 450g/1lb plain chocolate, around 40% cocoa solids, broken into pieces 450ml/¾ pint double cream 450g/1lb plain chocolate, around 40% cocoa solids, broken into pieces 4 tbsp cream liqueur300ml/½ pint double cream, whipped to soft peaks 4 tbsp cream liqueur 300ml/½ pint double cream, whipped to soft peaks 175g/6oz chocolate balls8 chocolate truffles, roughly chopped 175g/6oz chocolate balls 8 chocolate truffles, roughly chopped Method Preheat the oven to 180C/160C Fan/Gas 4 and line a 30×23cm/12x9in traybake tin with baking paper. To make one traybake, measure the cocoa powder and boiling water into a large bowl. Stir and mix to a smooth paste. Add all the remaining ingredients and whisk using an electric whisk for about 2 minutes until light and fluffy. Spoon into the tin and level the surface. Bake for about 35 minutes, until well risen and shrinking away from the sides of the tin. Leave to cool in the tin on a wire rack, then remove the baking paper. Repeat with the same ingredients and method to make a second traybake. (If you have two traybake tins, you can bake them at the same time.)While the cakes are cooling, make the ganache. Pour the cream into a saucepan and heat over a medium heat until hot. Remove from the heat and add the chocolate. Stir until melted. Set aside in a cool place and, as it cools, it will thicken into a spreadable icing that will hold its shape when piped. To fill the cakes, place one cake on a serving board and drizzle with half the cream liqueur. Fold the remaining cream liqueur into the whipped cream and spread onto the cake on the board. Place the second cake on top and press down gently. Put a fluted star nozzle into a piping bag and fill the bag with 350g/12oz of the chocolate ganache and set aside.Spread the remaining ganache over the sides and surface of the cake, so it is completely covered. Using a fork, fork the sides to make a pretty horizontal pattern. Using the ganache in the piping bag, pipe small stars around the top edge of the cake to create a border. Arrange the chocolate balls in a line widthways next to the piped edge. Pipe another line of stars, then arrange a neat line of chopped truffles. Continue to pipe and arrange the chocolates in neat rows until the surface of the cake is completely covered. Light some birthday candles, if you like, and cut into squares to serve. Preheat the oven to 180C/160C Fan/Gas 4 and line a 30×23cm/12x9in traybake tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4 and line a 30×23cm/12x9in traybake tin with baking paper. To make one traybake, measure the cocoa powder and boiling water into a large bowl. Stir and mix to a smooth paste. Add all the remaining ingredients and whisk using an electric whisk for about 2 minutes until light and fluffy. To make one traybake, measure the cocoa powder and boiling water into a large bowl. Stir and mix to a smooth paste. Add all the remaining ingredients and whisk using an electric whisk for about 2 minutes until light and fluffy. Spoon into the tin and level the surface. Bake for about 35 minutes, until well risen and shrinking away from the sides of the tin. Leave to cool in the tin on a wire rack, then remove the baking paper. Spoon into the tin and level the surface. Bake for about 35 minutes, until well risen and shrinking away from the sides of the tin. Leave to cool in the tin on a wire rack, then remove the baking paper. Repeat with the same ingredients and method to make a second traybake. (If you have two traybake tins, you can bake them at the same time.) Repeat with the same ingredients and method to make a second traybake. (If you have two traybake tins, you can bake them at the same time.) While the cakes are cooling, make the ganache. Pour the cream into a saucepan and heat over a medium heat until hot. Remove from the heat and add the chocolate. Stir until melted. Set aside in a cool place and, as it cools, it will thicken into a spreadable icing that will hold its shape when piped. While the cakes are cooling, make the ganache. Pour the cream into a saucepan and heat over a medium heat until hot. Remove from the heat and add the chocolate. Stir until melted. Set aside in a cool place and, as it cools, it will thicken into a spreadable icing that will hold its shape when piped. To fill the cakes, place one cake on a serving board and drizzle with half the cream liqueur. Fold the remaining cream liqueur into the whipped cream and spread onto the cake on the board. Place the second cake on top and press down gently. To fill the cakes, place one cake on a serving board and drizzle with half the cream liqueur. Fold the remaining cream liqueur into the whipped cream and spread onto the cake on the board. Place the second cake on top and press down gently. Put a fluted star nozzle into a piping bag and fill the bag with 350g/12oz of the chocolate ganache and set aside. Put a fluted star nozzle into a piping bag and fill the bag with 350g/12oz of the chocolate ganache and set aside. Spread the remaining ganache over the sides and surface of the cake, so it is completely covered. Using a fork, fork the sides to make a pretty horizontal pattern. Spread the remaining ganache over the sides and surface of the cake, so it is completely covered. Using a fork, fork the sides to make a pretty horizontal pattern. Using the ganache in the piping bag, pipe small stars around the top edge of the cake to create a border. Arrange the chocolate balls in a line widthways next to the piped edge. Pipe another line of stars, then arrange a neat line of chopped truffles. Continue to pipe and arrange the chocolates in neat rows until the surface of the cake is completely covered. Using the ganache in the piping bag, pipe small stars around the top edge of the cake to create a border. Arrange the chocolate balls in a line widthways next to the piped edge. Pipe another line of stars, then arrange a neat line of chopped truffles. Continue to pipe and arrange the chocolates in neat rows until the surface of the cake is completely covered. Light some birthday candles, if you like, and cut into squares to serve. Light some birthday candles, if you like, and cut into squares to serve. Recipe tips Can be made, assembled and piped up to 6 hours ahead. The cakes can be made a day ahead, ready to ice on the day. The iced cake freezes well."
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} | 708154e4a6e41421e7f0ebe25600f8172ef614ef70b3cf51328ebecba8dad65d | Mary's chocolate birthday cake recipe
An average of 4.3 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/birthday_chocolate_24628_16x9.jpg It's a big day, so trust Mary Berry to make the perfect chocolate birthday cake for that special someone. This easy chocolate cake is layered with rich chocolate ganache. Decorate it with fruit according to the season, or switch it up for nuts or more chocolate. For this recipe, you will need a piping bag fitted with a rose-shaped nozzle. 100g/3½oz baking spread or soft butter, plus extra for greasing50g/1¾oz cocoa powder6 tbsp boiling water4 free-range eggs175g/6oz self-raising flour1 tsp baking powder250g/9oz caster sugar 100g/3½oz baking spread or soft butter, plus extra for greasing 50g/1¾oz cocoa powder 6 tbsp boiling water 4 free-range eggs 175g/6oz self-raising flour 1 tsp baking powder 250g/9oz caster sugar 300ml/10fl oz pouring double cream300g/10½oz dark chocolate, broken into small pieces3 tbsp apricot jam 300ml/10fl oz pouring double cream 300g/10½oz dark chocolate, broken into small pieces 3 tbsp apricot jam 5 white chocolate truffle balls3 large strawberries, halved, green stalk left attached25g/1oz dark chocolate, melted 5 white chocolate truffle balls 3 large strawberries, halved, green stalk left attached 25g/1oz dark chocolate, melted Method Preheat the oven to 180C/160C Fan/Gas 4. Grease two 20cm/8in sandwich tins and line with baking paper.To make the cake, place the cocoa and boiling water into a large bowl and mix well to make a paste. Add the remaining cake ingredients and beat with an electric whisk until smooth and an even chocolate colour. Divide the mixture between the prepared tins. Bake for about 25–30 minutes until well risen, shrinking away from the sides of the tin and springy to the touch. Leave for 10 minutes to cool, then carefully remove from the tins and place on a wire rack to cool completely. Meanwhile, to make the ganache, pour the cream into a small saucepan and heat until piping hot. Remove from the heat, add the chocolate pieces and stir until smooth and shiny. Set aside to cool at room temperature until almost set. Divide the ganache into three. Spread the tops of each cake with apricot jam. Sandwich the cakes with a third of the ganache, then spread another third on top. Take a small palette knife and make a pretty swirl pattern on top. Spoon the remaining third into a piping bag, fitted with a rose nozzle. Pipe large rosettes in one corner of the cake. To decorate the cake, place the truffle balls on the top of the rosettes of icing, then arrange the strawberries around them. Using a teaspoon or small piping bag, drizzle the melted chocolate in a zig-zag design over the truffles. Preheat the oven to 180C/160C Fan/Gas 4. Grease two 20cm/8in sandwich tins and line with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease two 20cm/8in sandwich tins and line with baking paper. To make the cake, place the cocoa and boiling water into a large bowl and mix well to make a paste. Add the remaining cake ingredients and beat with an electric whisk until smooth and an even chocolate colour. To make the cake, place the cocoa and boiling water into a large bowl and mix well to make a paste. Add the remaining cake ingredients and beat with an electric whisk until smooth and an even chocolate colour. Divide the mixture between the prepared tins. Bake for about 25–30 minutes until well risen, shrinking away from the sides of the tin and springy to the touch. Leave for 10 minutes to cool, then carefully remove from the tins and place on a wire rack to cool completely. Divide the mixture between the prepared tins. Bake for about 25–30 minutes until well risen, shrinking away from the sides of the tin and springy to the touch. Leave for 10 minutes to cool, then carefully remove from the tins and place on a wire rack to cool completely. Meanwhile, to make the ganache, pour the cream into a small saucepan and heat until piping hot. Remove from the heat, add the chocolate pieces and stir until smooth and shiny. Set aside to cool at room temperature until almost set. Divide the ganache into three. Meanwhile, to make the ganache, pour the cream into a small saucepan and heat until piping hot. Remove from the heat, add the chocolate pieces and stir until smooth and shiny. Set aside to cool at room temperature until almost set. Divide the ganache into three. Spread the tops of each cake with apricot jam. Sandwich the cakes with a third of the ganache, then spread another third on top. Take a small palette knife and make a pretty swirl pattern on top. Spoon the remaining third into a piping bag, fitted with a rose nozzle. Pipe large rosettes in one corner of the cake. Spread the tops of each cake with apricot jam. Sandwich the cakes with a third of the ganache, then spread another third on top. Take a small palette knife and make a pretty swirl pattern on top. Spoon the remaining third into a piping bag, fitted with a rose nozzle. Pipe large rosettes in one corner of the cake. To decorate the cake, place the truffle balls on the top of the rosettes of icing, then arrange the strawberries around them. Using a teaspoon or small piping bag, drizzle the melted chocolate in a zig-zag design over the truffles. To decorate the cake, place the truffle balls on the top of the rosettes of icing, then arrange the strawberries around them. Using a teaspoon or small piping bag, drizzle the melted chocolate in a zig-zag design over the truffles. Recipe tips It is important that both the cakes and ganache are fully cooled before you start to decorate, or the ganache will melt and cause the cakes to slide about. | {
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"title": "Mary's chocolate birthday cake recipe",
"content": "An average of 4.3 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/birthday_chocolate_24628_16x9.jpg It's a big day, so trust Mary Berry to make the perfect chocolate birthday cake for that special someone. This easy chocolate cake is layered with rich chocolate ganache. Decorate it with fruit according to the season, or switch it up for nuts or more chocolate. For this recipe, you will need a piping bag fitted with a rose-shaped nozzle. 100g/3½oz baking spread or soft butter, plus extra for greasing50g/1¾oz cocoa powder6 tbsp boiling water4 free-range eggs175g/6oz self-raising flour1 tsp baking powder250g/9oz caster sugar 100g/3½oz baking spread or soft butter, plus extra for greasing 50g/1¾oz cocoa powder 6 tbsp boiling water 4 free-range eggs 175g/6oz self-raising flour 1 tsp baking powder 250g/9oz caster sugar 300ml/10fl oz pouring double cream300g/10½oz dark chocolate, broken into small pieces3 tbsp apricot jam 300ml/10fl oz pouring double cream 300g/10½oz dark chocolate, broken into small pieces 3 tbsp apricot jam 5 white chocolate truffle balls3 large strawberries, halved, green stalk left attached25g/1oz dark chocolate, melted 5 white chocolate truffle balls 3 large strawberries, halved, green stalk left attached 25g/1oz dark chocolate, melted Method Preheat the oven to 180C/160C Fan/Gas 4. Grease two 20cm/8in sandwich tins and line with baking paper.To make the cake, place the cocoa and boiling water into a large bowl and mix well to make a paste. Add the remaining cake ingredients and beat with an electric whisk until smooth and an even chocolate colour. Divide the mixture between the prepared tins. Bake for about 25–30 minutes until well risen, shrinking away from the sides of the tin and springy to the touch. Leave for 10 minutes to cool, then carefully remove from the tins and place on a wire rack to cool completely. Meanwhile, to make the ganache, pour the cream into a small saucepan and heat until piping hot. Remove from the heat, add the chocolate pieces and stir until smooth and shiny. Set aside to cool at room temperature until almost set. Divide the ganache into three. Spread the tops of each cake with apricot jam. Sandwich the cakes with a third of the ganache, then spread another third on top. Take a small palette knife and make a pretty swirl pattern on top. Spoon the remaining third into a piping bag, fitted with a rose nozzle. Pipe large rosettes in one corner of the cake. To decorate the cake, place the truffle balls on the top of the rosettes of icing, then arrange the strawberries around them. Using a teaspoon or small piping bag, drizzle the melted chocolate in a zig-zag design over the truffles. Preheat the oven to 180C/160C Fan/Gas 4. Grease two 20cm/8in sandwich tins and line with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease two 20cm/8in sandwich tins and line with baking paper. To make the cake, place the cocoa and boiling water into a large bowl and mix well to make a paste. Add the remaining cake ingredients and beat with an electric whisk until smooth and an even chocolate colour. To make the cake, place the cocoa and boiling water into a large bowl and mix well to make a paste. Add the remaining cake ingredients and beat with an electric whisk until smooth and an even chocolate colour. Divide the mixture between the prepared tins. Bake for about 25–30 minutes until well risen, shrinking away from the sides of the tin and springy to the touch. Leave for 10 minutes to cool, then carefully remove from the tins and place on a wire rack to cool completely. Divide the mixture between the prepared tins. Bake for about 25–30 minutes until well risen, shrinking away from the sides of the tin and springy to the touch. Leave for 10 minutes to cool, then carefully remove from the tins and place on a wire rack to cool completely. Meanwhile, to make the ganache, pour the cream into a small saucepan and heat until piping hot. Remove from the heat, add the chocolate pieces and stir until smooth and shiny. Set aside to cool at room temperature until almost set. Divide the ganache into three. Meanwhile, to make the ganache, pour the cream into a small saucepan and heat until piping hot. Remove from the heat, add the chocolate pieces and stir until smooth and shiny. Set aside to cool at room temperature until almost set. Divide the ganache into three. Spread the tops of each cake with apricot jam. Sandwich the cakes with a third of the ganache, then spread another third on top. Take a small palette knife and make a pretty swirl pattern on top. Spoon the remaining third into a piping bag, fitted with a rose nozzle. Pipe large rosettes in one corner of the cake. Spread the tops of each cake with apricot jam. Sandwich the cakes with a third of the ganache, then spread another third on top. Take a small palette knife and make a pretty swirl pattern on top. Spoon the remaining third into a piping bag, fitted with a rose nozzle. Pipe large rosettes in one corner of the cake. To decorate the cake, place the truffle balls on the top of the rosettes of icing, then arrange the strawberries around them. Using a teaspoon or small piping bag, drizzle the melted chocolate in a zig-zag design over the truffles. To decorate the cake, place the truffle balls on the top of the rosettes of icing, then arrange the strawberries around them. Using a teaspoon or small piping bag, drizzle the melted chocolate in a zig-zag design over the truffles. Recipe tips It is important that both the cakes and ganache are fully cooled before you start to decorate, or the ganache will melt and cause the cakes to slide about."
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} | 57ee8b7fc349be9a4aabf7a686cad7e4f58bea865ad8d0f52e43a40b1d1928fc | Simple macarons recipe
An average of 2.8 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/macaroons_16105_16x9.jpg When we say "simple", it's all relative. This easy-to-follow recipe doesn't require a sugar thermometer but it does show you how to take your first steps on your macaron journey. 125g/4oz ground almonds 200g/7oz icing sugar3 free-range egg whites 2 tbsp caster sugar½ tsp cream of tartarpinch red powdered food colouring 125g/4oz ground almonds 200g/7oz icing sugar 3 free-range egg whites 2 tbsp caster sugar ½ tsp cream of tartar pinch red powdered food colouring 200g/7oz dark chocolate, chopped200ml/7fl oz double cream1 tsp brandy15g/½oz unsalted butter 200g/7oz dark chocolate, chopped 200ml/7fl oz double cream 1 tsp brandy 15g/½oz unsalted butter Method Blend the ground almonds and icing sugar in a food processor until well combined. Set aside.Using an electric whisk, slowly whisk the egg whites in a large bowl at a low speed until stiff peaks form when the whisk is removed. Slowly whisk in the cream of tartar and caster sugar until the mixture is smooth and glossy, increasing the speed of the whisk as the mixture stiffens.Gently fold in the food colouring and blended ground almonds and icing sugar until the mixture resembles shaving foam. Spoon the macaron mixture into a piping bag fitted with a 1cm/½in round nozzle. Pipe 5cm/2in circles onto the baking tray lined with greaseproof paper. If a peak forms, wet your finger and smooth it down. Sharply tap the bottom of the tray to release any air bubbles from the macarons, then set aside for 60 minutes (the macaron shells are ready to go in the oven when they are no longer sticky to the touch).Meanwhile, preheat the oven to 160C/315F/Gas 2½. Bake the shells in the oven for 10-15 minutes, or until cooked through. Remove from the oven and set aside to cool for 5 minutes. Carefully peel away the greaseproof paper and set aside to cool completely.Meanwhile, for the chocolate filling, heat the double cream and chocolate in a saucepan over a low heat, stirring occasionally, until smooth and well combined. Add the brandy and butter and stir until smooth, then remove from the heat and set aside to cool completely.Use the filling to sandwich the macarons together then chill in the fridge for 30 minutes. Blend the ground almonds and icing sugar in a food processor until well combined. Set aside. Blend the ground almonds and icing sugar in a food processor until well combined. Set aside. Using an electric whisk, slowly whisk the egg whites in a large bowl at a low speed until stiff peaks form when the whisk is removed. Slowly whisk in the cream of tartar and caster sugar until the mixture is smooth and glossy, increasing the speed of the whisk as the mixture stiffens. Using an electric whisk, slowly whisk the egg whites in a large bowl at a low speed until stiff peaks form when the whisk is removed. Slowly whisk in the cream of tartar and caster sugar until the mixture is smooth and glossy, increasing the speed of the whisk as the mixture stiffens. Gently fold in the food colouring and blended ground almonds and icing sugar until the mixture resembles shaving foam. Gently fold in the food colouring and blended ground almonds and icing sugar until the mixture resembles shaving foam. Spoon the macaron mixture into a piping bag fitted with a 1cm/½in round nozzle. Pipe 5cm/2in circles onto the baking tray lined with greaseproof paper. If a peak forms, wet your finger and smooth it down. Sharply tap the bottom of the tray to release any air bubbles from the macarons, then set aside for 60 minutes (the macaron shells are ready to go in the oven when they are no longer sticky to the touch). Spoon the macaron mixture into a piping bag fitted with a 1cm/½in round nozzle. Pipe 5cm/2in circles onto the baking tray lined with greaseproof paper. If a peak forms, wet your finger and smooth it down. Sharply tap the bottom of the tray to release any air bubbles from the macarons, then set aside for 60 minutes (the macaron shells are ready to go in the oven when they are no longer sticky to the touch). Meanwhile, preheat the oven to 160C/315F/Gas 2½. Meanwhile, preheat the oven to 160C/315F/Gas 2½. Bake the shells in the oven for 10-15 minutes, or until cooked through. Remove from the oven and set aside to cool for 5 minutes. Carefully peel away the greaseproof paper and set aside to cool completely. Bake the shells in the oven for 10-15 minutes, or until cooked through. Remove from the oven and set aside to cool for 5 minutes. Carefully peel away the greaseproof paper and set aside to cool completely. Meanwhile, for the chocolate filling, heat the double cream and chocolate in a saucepan over a low heat, stirring occasionally, until smooth and well combined. Add the brandy and butter and stir until smooth, then remove from the heat and set aside to cool completely. Meanwhile, for the chocolate filling, heat the double cream and chocolate in a saucepan over a low heat, stirring occasionally, until smooth and well combined. Add the brandy and butter and stir until smooth, then remove from the heat and set aside to cool completely. Use the filling to sandwich the macarons together then chill in the fridge for 30 minutes. Use the filling to sandwich the macarons together then chill in the fridge for 30 minutes. Recipe tips Make sure you leave enough space between the macarons to allow for spreading during cooking. | {
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"title": "Simple macarons recipe",
"content": "An average of 2.8 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/macaroons_16105_16x9.jpg When we say \"simple\", it's all relative. This easy-to-follow recipe doesn't require a sugar thermometer but it does show you how to take your first steps on your macaron journey. 125g/4oz ground almonds 200g/7oz icing sugar3 free-range egg whites 2 tbsp caster sugar½ tsp cream of tartarpinch red powdered food colouring 125g/4oz ground almonds 200g/7oz icing sugar 3 free-range egg whites 2 tbsp caster sugar ½ tsp cream of tartar pinch red powdered food colouring 200g/7oz dark chocolate, chopped200ml/7fl oz double cream1 tsp brandy15g/½oz unsalted butter 200g/7oz dark chocolate, chopped 200ml/7fl oz double cream 1 tsp brandy 15g/½oz unsalted butter Method Blend the ground almonds and icing sugar in a food processor until well combined. Set aside.Using an electric whisk, slowly whisk the egg whites in a large bowl at a low speed until stiff peaks form when the whisk is removed. Slowly whisk in the cream of tartar and caster sugar until the mixture is smooth and glossy, increasing the speed of the whisk as the mixture stiffens.Gently fold in the food colouring and blended ground almonds and icing sugar until the mixture resembles shaving foam. Spoon the macaron mixture into a piping bag fitted with a 1cm/½in round nozzle. Pipe 5cm/2in circles onto the baking tray lined with greaseproof paper. If a peak forms, wet your finger and smooth it down. Sharply tap the bottom of the tray to release any air bubbles from the macarons, then set aside for 60 minutes (the macaron shells are ready to go in the oven when they are no longer sticky to the touch).Meanwhile, preheat the oven to 160C/315F/Gas 2½. Bake the shells in the oven for 10-15 minutes, or until cooked through. Remove from the oven and set aside to cool for 5 minutes. Carefully peel away the greaseproof paper and set aside to cool completely.Meanwhile, for the chocolate filling, heat the double cream and chocolate in a saucepan over a low heat, stirring occasionally, until smooth and well combined. Add the brandy and butter and stir until smooth, then remove from the heat and set aside to cool completely.Use the filling to sandwich the macarons together then chill in the fridge for 30 minutes. Blend the ground almonds and icing sugar in a food processor until well combined. Set aside. Blend the ground almonds and icing sugar in a food processor until well combined. Set aside. Using an electric whisk, slowly whisk the egg whites in a large bowl at a low speed until stiff peaks form when the whisk is removed. Slowly whisk in the cream of tartar and caster sugar until the mixture is smooth and glossy, increasing the speed of the whisk as the mixture stiffens. Using an electric whisk, slowly whisk the egg whites in a large bowl at a low speed until stiff peaks form when the whisk is removed. Slowly whisk in the cream of tartar and caster sugar until the mixture is smooth and glossy, increasing the speed of the whisk as the mixture stiffens. Gently fold in the food colouring and blended ground almonds and icing sugar until the mixture resembles shaving foam. Gently fold in the food colouring and blended ground almonds and icing sugar until the mixture resembles shaving foam. Spoon the macaron mixture into a piping bag fitted with a 1cm/½in round nozzle. Pipe 5cm/2in circles onto the baking tray lined with greaseproof paper. If a peak forms, wet your finger and smooth it down. Sharply tap the bottom of the tray to release any air bubbles from the macarons, then set aside for 60 minutes (the macaron shells are ready to go in the oven when they are no longer sticky to the touch). Spoon the macaron mixture into a piping bag fitted with a 1cm/½in round nozzle. Pipe 5cm/2in circles onto the baking tray lined with greaseproof paper. If a peak forms, wet your finger and smooth it down. Sharply tap the bottom of the tray to release any air bubbles from the macarons, then set aside for 60 minutes (the macaron shells are ready to go in the oven when they are no longer sticky to the touch). Meanwhile, preheat the oven to 160C/315F/Gas 2½. Meanwhile, preheat the oven to 160C/315F/Gas 2½. Bake the shells in the oven for 10-15 minutes, or until cooked through. Remove from the oven and set aside to cool for 5 minutes. Carefully peel away the greaseproof paper and set aside to cool completely. Bake the shells in the oven for 10-15 minutes, or until cooked through. Remove from the oven and set aside to cool for 5 minutes. Carefully peel away the greaseproof paper and set aside to cool completely. Meanwhile, for the chocolate filling, heat the double cream and chocolate in a saucepan over a low heat, stirring occasionally, until smooth and well combined. Add the brandy and butter and stir until smooth, then remove from the heat and set aside to cool completely. Meanwhile, for the chocolate filling, heat the double cream and chocolate in a saucepan over a low heat, stirring occasionally, until smooth and well combined. Add the brandy and butter and stir until smooth, then remove from the heat and set aside to cool completely. Use the filling to sandwich the macarons together then chill in the fridge for 30 minutes. Use the filling to sandwich the macarons together then chill in the fridge for 30 minutes. Recipe tips Make sure you leave enough space between the macarons to allow for spreading during cooking."
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} | 75ce09dbdbb8e46776b655ee01e07b11db089c3f461710f68f94461c507cd100 | Nigella's devil’s food cake recipe
Preheat the oven to 180C/350F/Gas 4. Line the bottoms of two 20cm/8in sandwich tins with baking parchment and butter the sides.Put the cocoa and the dark muscovado sugar into a large bowl and pour in the boiling water. Whisk to mix, then set aside.Cream the butter and caster sugar together in a separate bowl, beating well until pale and fluffy; I find this easiest with a freestanding mixer, but by hand wouldn’t kill you.Stir the flour, baking powder and bicarbonate of soda together in another bowl and set aside for a moment.Dribble the vanilla extract into the creamed butter and sugar – mixing all the while – then crack in one egg, quickly followed by a scoop of the flour mixture, then the second egg. Keep mixing after each addition.Incorporate the rest of the flour mixture little by little, then finally mix and fold in the cocoa mixture, scraping the bowl well with a spatula.Divide this fabulously chocolatey batter between the two prepared tins and put in the oven for about 30 minutes, or until a cake tester comes out clean. Take the tins out and leave them on a wire rack for 5-10 minutes, then turn the cakes out and set aside to cool.As soon as the cakes are in the oven, get started on your frosting. Put the water, muscovado sugar and butter into a pan over a low heat until melted.When this mixture begins to bubble, take the pan off the heat and add the chopped chocolate, swirling the pan so that all the chocolate is hit with heat, then leave for a minute to melt. Once melted, whisk until smooth and glossy.Set the frosting aside for about one hour, whisking now and again – when you’re passing the pan – by which time the cakes will be cooled, and ready for the frosting.Set one of the cooled cakes, with its top side facing downwards, onto a cake stand or plate, and spread with about one-third of the frosting. Top that with the second cake, regular way up, and spread the remaining frosting over the top and sides, swirling away with your spatula. You can go for a smooth look, but I never do and probably couldn’t. Preheat the oven to 180C/350F/Gas 4. Line the bottoms of two 20cm/8in sandwich tins with baking parchment and butter the sides. Preheat the oven to 180C/350F/Gas 4. Line the bottoms of two 20cm/8in sandwich tins with baking parchment and butter the sides. Put the cocoa and the dark muscovado sugar into a large bowl and pour in the boiling water. Whisk to mix, then set aside. Put the cocoa and the dark muscovado sugar into a large bowl and pour in the boiling water. Whisk to mix, then set aside. Cream the butter and caster sugar together in a separate bowl, beating well until pale and fluffy; I find this easiest with a freestanding mixer, but by hand wouldn’t kill you. Cream the butter and caster sugar together in a separate bowl, beating well until pale and fluffy; I find this easiest with a freestanding mixer, but by hand wouldn’t kill you. Stir the flour, baking powder and bicarbonate of soda together in another bowl and set aside for a moment. Stir the flour, baking powder and bicarbonate of soda together in another bowl and set aside for a moment. Dribble the vanilla extract into the creamed butter and sugar – mixing all the while – then crack in one egg, quickly followed by a scoop of the flour mixture, then the second egg. Keep mixing after each addition. Dribble the vanilla extract into the creamed butter and sugar – mixing all the while – then crack in one egg, quickly followed by a scoop of the flour mixture, then the second egg. Keep mixing after each addition. Incorporate the rest of the flour mixture little by little, then finally mix and fold in the cocoa mixture, scraping the bowl well with a spatula. Incorporate the rest of the flour mixture little by little, then finally mix and fold in the cocoa mixture, scraping the bowl well with a spatula. Divide this fabulously chocolatey batter between the two prepared tins and put in the oven for about 30 minutes, or until a cake tester comes out clean. Take the tins out and leave them on a wire rack for 5-10 minutes, then turn the cakes out and set aside to cool. Divide this fabulously chocolatey batter between the two prepared tins and put in the oven for about 30 minutes, or until a cake tester comes out clean. Take the tins out and leave them on a wire rack for 5-10 minutes, then turn the cakes out and set aside to cool. As soon as the cakes are in the oven, get started on your frosting. Put the water, muscovado sugar and butter into a pan over a low heat until melted. As soon as the cakes are in the oven, get started on your frosting. Put the water, muscovado sugar and butter into a pan over a low heat until melted. When this mixture begins to bubble, take the pan off the heat and add the chopped chocolate, swirling the pan so that all the chocolate is hit with heat, then leave for a minute to melt. Once melted, whisk until smooth and glossy. When this mixture begins to bubble, take the pan off the heat and add the chopped chocolate, swirling the pan so that all the chocolate is hit with heat, then leave for a minute to melt. Once melted, whisk until smooth and glossy. Set the frosting aside for about one hour, whisking now and again – when you’re passing the pan – by which time the cakes will be cooled, and ready for the frosting. Set the frosting aside for about one hour, whisking now and again – when you’re passing the pan – by which time the cakes will be cooled, and ready for the frosting. Set one of the cooled cakes, with its top side facing downwards, onto a cake stand or plate, and spread with about one-third of the frosting. Top that with the second cake, regular way up, and spread the remaining frosting over the top and sides, swirling away with your spatula. You can go for a smooth look, but I never do and probably couldn’t. Set one of the cooled cakes, with its top side facing downwards, onto a cake stand or plate, and spread with about one-third of the frosting. Top that with the second cake, regular way up, and spread the remaining frosting over the top and sides, swirling away with your spatula. You can go for a smooth look, but I never do and probably couldn’t. | {
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"title": "Nigella's devil’s food cake recipe",
"content": "Preheat the oven to 180C/350F/Gas 4. Line the bottoms of two 20cm/8in sandwich tins with baking parchment and butter the sides.Put the cocoa and the dark muscovado sugar into a large bowl and pour in the boiling water. Whisk to mix, then set aside.Cream the butter and caster sugar together in a separate bowl, beating well until pale and fluffy; I find this easiest with a freestanding mixer, but by hand wouldn’t kill you.Stir the flour, baking powder and bicarbonate of soda together in another bowl and set aside for a moment.Dribble the vanilla extract into the creamed butter and sugar – mixing all the while – then crack in one egg, quickly followed by a scoop of the flour mixture, then the second egg. Keep mixing after each addition.Incorporate the rest of the flour mixture little by little, then finally mix and fold in the cocoa mixture, scraping the bowl well with a spatula.Divide this fabulously chocolatey batter between the two prepared tins and put in the oven for about 30 minutes, or until a cake tester comes out clean. Take the tins out and leave them on a wire rack for 5-10 minutes, then turn the cakes out and set aside to cool.As soon as the cakes are in the oven, get started on your frosting. Put the water, muscovado sugar and butter into a pan over a low heat until melted.When this mixture begins to bubble, take the pan off the heat and add the chopped chocolate, swirling the pan so that all the chocolate is hit with heat, then leave for a minute to melt. Once melted, whisk until smooth and glossy.Set the frosting aside for about one hour, whisking now and again – when you’re passing the pan – by which time the cakes will be cooled, and ready for the frosting.Set one of the cooled cakes, with its top side facing downwards, onto a cake stand or plate, and spread with about one-third of the frosting. Top that with the second cake, regular way up, and spread the remaining frosting over the top and sides, swirling away with your spatula. You can go for a smooth look, but I never do and probably couldn’t. Preheat the oven to 180C/350F/Gas 4. Line the bottoms of two 20cm/8in sandwich tins with baking parchment and butter the sides. Preheat the oven to 180C/350F/Gas 4. Line the bottoms of two 20cm/8in sandwich tins with baking parchment and butter the sides. Put the cocoa and the dark muscovado sugar into a large bowl and pour in the boiling water. Whisk to mix, then set aside. Put the cocoa and the dark muscovado sugar into a large bowl and pour in the boiling water. Whisk to mix, then set aside. Cream the butter and caster sugar together in a separate bowl, beating well until pale and fluffy; I find this easiest with a freestanding mixer, but by hand wouldn’t kill you. Cream the butter and caster sugar together in a separate bowl, beating well until pale and fluffy; I find this easiest with a freestanding mixer, but by hand wouldn’t kill you. Stir the flour, baking powder and bicarbonate of soda together in another bowl and set aside for a moment. Stir the flour, baking powder and bicarbonate of soda together in another bowl and set aside for a moment. Dribble the vanilla extract into the creamed butter and sugar – mixing all the while – then crack in one egg, quickly followed by a scoop of the flour mixture, then the second egg. Keep mixing after each addition. Dribble the vanilla extract into the creamed butter and sugar – mixing all the while – then crack in one egg, quickly followed by a scoop of the flour mixture, then the second egg. Keep mixing after each addition. Incorporate the rest of the flour mixture little by little, then finally mix and fold in the cocoa mixture, scraping the bowl well with a spatula. Incorporate the rest of the flour mixture little by little, then finally mix and fold in the cocoa mixture, scraping the bowl well with a spatula. Divide this fabulously chocolatey batter between the two prepared tins and put in the oven for about 30 minutes, or until a cake tester comes out clean. Take the tins out and leave them on a wire rack for 5-10 minutes, then turn the cakes out and set aside to cool. Divide this fabulously chocolatey batter between the two prepared tins and put in the oven for about 30 minutes, or until a cake tester comes out clean. Take the tins out and leave them on a wire rack for 5-10 minutes, then turn the cakes out and set aside to cool. As soon as the cakes are in the oven, get started on your frosting. Put the water, muscovado sugar and butter into a pan over a low heat until melted. As soon as the cakes are in the oven, get started on your frosting. Put the water, muscovado sugar and butter into a pan over a low heat until melted. When this mixture begins to bubble, take the pan off the heat and add the chopped chocolate, swirling the pan so that all the chocolate is hit with heat, then leave for a minute to melt. Once melted, whisk until smooth and glossy. When this mixture begins to bubble, take the pan off the heat and add the chopped chocolate, swirling the pan so that all the chocolate is hit with heat, then leave for a minute to melt. Once melted, whisk until smooth and glossy. Set the frosting aside for about one hour, whisking now and again – when you’re passing the pan – by which time the cakes will be cooled, and ready for the frosting. Set the frosting aside for about one hour, whisking now and again – when you’re passing the pan – by which time the cakes will be cooled, and ready for the frosting. Set one of the cooled cakes, with its top side facing downwards, onto a cake stand or plate, and spread with about one-third of the frosting. Top that with the second cake, regular way up, and spread the remaining frosting over the top and sides, swirling away with your spatula. You can go for a smooth look, but I never do and probably couldn’t. Set one of the cooled cakes, with its top side facing downwards, onto a cake stand or plate, and spread with about one-third of the frosting. Top that with the second cake, regular way up, and spread the remaining frosting over the top and sides, swirling away with your spatula. You can go for a smooth look, but I never do and probably couldn’t."
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} | 15fbaef1751d644a51beb4c976163d7e3a99db0ee7671061a21259713af0c20f | Lemon meringue ice cream with lemon balm recipe
An average of 4.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_meringue_ice_cream_57978_16x9.jpg Lemon balm gives a gentle citrus tang to this impressive but easy ice cream. Try serving it with a raspberry coulis or summer berries. 300ml/½ pint double cream1 lemon, zest and juice1 jar good quality lemon curd50g/1¾oz meringues, broken into chunky pieces2 tbsp chopped fresh lemon balm3 passionfruit, halved, pulp and seeds scooped outsprigs of lemon balm, to garnish 300ml/½ pint double cream 1 lemon, zest and juice 1 jar good quality lemon curd 50g/1¾oz meringues, broken into chunky pieces 2 tbsp chopped fresh lemon balm 3 passionfruit, halved, pulp and seeds scooped out sprigs of lemon balm, to garnish Method Line a 450g/1lb loaf tin with clingfilm, overlapping the sides. Whisk the cream lightly until the whisk leaves a trail, add the lemon zest and juice and half the jar of lemon curd then fold in the meringue and chopped lemon balm.Spoon the mixture into the loaf tin, cover with clingfilm and freeze for at least six hours.If the ice cream has been freezing overnight or longer, remove it from the freezer for 10-15 minutes before turning onto a plate. Lift the ice cream from the loaf tin, invert it onto a board and remove the clingfilm. Dip a sharp knife in boiling water and cut the ice cream into thick slices.Mix the other half of the lemon curd with the pulp and seeds from the passion fruit. Place a slice of ice cream on a plate and top with a spoonful of the passionfruit sauce. Decorate with sprigs of lemon balm. Line a 450g/1lb loaf tin with clingfilm, overlapping the sides. Whisk the cream lightly until the whisk leaves a trail, add the lemon zest and juice and half the jar of lemon curd then fold in the meringue and chopped lemon balm. Line a 450g/1lb loaf tin with clingfilm, overlapping the sides. Whisk the cream lightly until the whisk leaves a trail, add the lemon zest and juice and half the jar of lemon curd then fold in the meringue and chopped lemon balm. Spoon the mixture into the loaf tin, cover with clingfilm and freeze for at least six hours. Spoon the mixture into the loaf tin, cover with clingfilm and freeze for at least six hours. If the ice cream has been freezing overnight or longer, remove it from the freezer for 10-15 minutes before turning onto a plate. Lift the ice cream from the loaf tin, invert it onto a board and remove the clingfilm. Dip a sharp knife in boiling water and cut the ice cream into thick slices. If the ice cream has been freezing overnight or longer, remove it from the freezer for 10-15 minutes before turning onto a plate. Lift the ice cream from the loaf tin, invert it onto a board and remove the clingfilm. Dip a sharp knife in boiling water and cut the ice cream into thick slices. Mix the other half of the lemon curd with the pulp and seeds from the passion fruit. Place a slice of ice cream on a plate and top with a spoonful of the passionfruit sauce. Decorate with sprigs of lemon balm. Mix the other half of the lemon curd with the pulp and seeds from the passion fruit. Place a slice of ice cream on a plate and top with a spoonful of the passionfruit sauce. Decorate with sprigs of lemon balm. | {
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"content": "An average of 4.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_meringue_ice_cream_57978_16x9.jpg Lemon balm gives a gentle citrus tang to this impressive but easy ice cream. Try serving it with a raspberry coulis or summer berries. 300ml/½ pint double cream1 lemon, zest and juice1 jar good quality lemon curd50g/1¾oz meringues, broken into chunky pieces2 tbsp chopped fresh lemon balm3 passionfruit, halved, pulp and seeds scooped outsprigs of lemon balm, to garnish 300ml/½ pint double cream 1 lemon, zest and juice 1 jar good quality lemon curd 50g/1¾oz meringues, broken into chunky pieces 2 tbsp chopped fresh lemon balm 3 passionfruit, halved, pulp and seeds scooped out sprigs of lemon balm, to garnish Method Line a 450g/1lb loaf tin with clingfilm, overlapping the sides. Whisk the cream lightly until the whisk leaves a trail, add the lemon zest and juice and half the jar of lemon curd then fold in the meringue and chopped lemon balm.Spoon the mixture into the loaf tin, cover with clingfilm and freeze for at least six hours.If the ice cream has been freezing overnight or longer, remove it from the freezer for 10-15 minutes before turning onto a plate. Lift the ice cream from the loaf tin, invert it onto a board and remove the clingfilm. Dip a sharp knife in boiling water and cut the ice cream into thick slices.Mix the other half of the lemon curd with the pulp and seeds from the passion fruit. Place a slice of ice cream on a plate and top with a spoonful of the passionfruit sauce. Decorate with sprigs of lemon balm. Line a 450g/1lb loaf tin with clingfilm, overlapping the sides. Whisk the cream lightly until the whisk leaves a trail, add the lemon zest and juice and half the jar of lemon curd then fold in the meringue and chopped lemon balm. Line a 450g/1lb loaf tin with clingfilm, overlapping the sides. Whisk the cream lightly until the whisk leaves a trail, add the lemon zest and juice and half the jar of lemon curd then fold in the meringue and chopped lemon balm. Spoon the mixture into the loaf tin, cover with clingfilm and freeze for at least six hours. Spoon the mixture into the loaf tin, cover with clingfilm and freeze for at least six hours. If the ice cream has been freezing overnight or longer, remove it from the freezer for 10-15 minutes before turning onto a plate. Lift the ice cream from the loaf tin, invert it onto a board and remove the clingfilm. Dip a sharp knife in boiling water and cut the ice cream into thick slices. If the ice cream has been freezing overnight or longer, remove it from the freezer for 10-15 minutes before turning onto a plate. Lift the ice cream from the loaf tin, invert it onto a board and remove the clingfilm. Dip a sharp knife in boiling water and cut the ice cream into thick slices. Mix the other half of the lemon curd with the pulp and seeds from the passion fruit. Place a slice of ice cream on a plate and top with a spoonful of the passionfruit sauce. Decorate with sprigs of lemon balm. Mix the other half of the lemon curd with the pulp and seeds from the passion fruit. Place a slice of ice cream on a plate and top with a spoonful of the passionfruit sauce. Decorate with sprigs of lemon balm."
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} | aa2425469b435cb5aec7f4cf14e6257a6ea44e2d5b62530a1c4c1968e66404cb | Chocolate macarons recipe
An average of 3.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_macaroons_19613_16x9.jpg Raymond Blanc reveals the secrets to the perfect macaron, one of the benchmarks by which a good pâtisserie is measured. You may need a little practice to get them right but, as M Blanc says, “every mistake will still be delicious. Trust me; I know!” Equipment and preparation: You will need a kitchen mixer, a sugar thermometer and a piping bag fitted with an 8mm/¼in nozzle. 60g/2½oz unsweetened chocolate, ideally 100% cocoa solids185g/6½oz icing sugar, sifted185g/6½oz ground almonds2 medium free-range egg whites 60g/2½oz unsweetened chocolate, ideally 100% cocoa solids 185g/6½oz icing sugar, sifted 185g/6½oz ground almonds 2 medium free-range egg whites 2 medium free-range egg whites1 drop lemon juice – do not be tempted to use more than this or the egg whites will become too stiff185g/6½oz caster sugar3 tbsp water 2 medium free-range egg whites 1 drop lemon juice – do not be tempted to use more than this or the egg whites will become too stiff 185g/6½oz caster sugar 3 tbsp water 100ml/4fl oz whipping cream100g/4oz dark chocolate, or white chocolate if you wish 100ml/4fl oz whipping cream 100g/4oz dark chocolate, or white chocolate if you wish Method Heat the oven to 170C/325F/Gas 3 and place two unlined baking trays on the middle shelves. For the pâté à macaron, melt the chocolate in a bowl suspended over a pan of simmering water – do not let the bottom of the bowl touch the water.In a large bowl, mix the icing sugar, ground almonds and egg whites to form a paste.Fold in the melted chocolate and set aside.For the Italian meringue, whisk the egg whites and lemon juice in a kitchen mixer on a medium speed.Meanwhile, place the sugar and water in a small pan and cook over a high heat until it has reached 117C/242F or the ‘soft ball’ stage.Reduce the speed on the mixer to its lowest setting and pour the sugar syrup onto the firmly whipped egg whites. Take extreme care when you do this as the syrup will be very hot and will burn your skin if it splashes.Increase the speed to high and continue to whisk for 2-3 minutes.Fold the Italian meringue mixture into the pâté à macaron until it reaches the ribbon stage – this is when a spoonful of the mixture poured back into the bowl sits like a ribbon on the surface. Do not over-mix or the macaron will crack when cooked.Place the mixture in a piping bag fitted with a 8mm/¼in nozzle.Line two baking trays with greaseproof paper and pipe on 3cm/1in discs, at least 2cm/¾in apart.Remove the heated baking sheets from the oven and carefully slide the greaseproof paper with the piped macarons onto them (pre-heating the baking trays kick-starts the cooking and forms the distinctive 'collarette' on the base of the macaroons).Bake in the oven for eight minutes and then leave on a cooling rack until completely cold.For the ganache, place the cream in a small pan and bring to a boil.Remove the pan from the heat and whisk in the chocolate until the mixture is smooth then place the in a piping bag fitted with a 8mm/¼in nozzle.Pipe about one teaspoon of ganache onto the flat side of a cooled macaron and top with another macaroon to make a sandwich. Repeat with the remaining ganache and macarons and store in a single layer in an airtight container in the fridge. Heat the oven to 170C/325F/Gas 3 and place two unlined baking trays on the middle shelves. Heat the oven to 170C/325F/Gas 3 and place two unlined baking trays on the middle shelves. For the pâté à macaron, melt the chocolate in a bowl suspended over a pan of simmering water – do not let the bottom of the bowl touch the water. For the pâté à macaron, melt the chocolate in a bowl suspended over a pan of simmering water – do not let the bottom of the bowl touch the water. In a large bowl, mix the icing sugar, ground almonds and egg whites to form a paste. In a large bowl, mix the icing sugar, ground almonds and egg whites to form a paste. Fold in the melted chocolate and set aside. Fold in the melted chocolate and set aside. For the Italian meringue, whisk the egg whites and lemon juice in a kitchen mixer on a medium speed. For the Italian meringue, whisk the egg whites and lemon juice in a kitchen mixer on a medium speed. Meanwhile, place the sugar and water in a small pan and cook over a high heat until it has reached 117C/242F or the ‘soft ball’ stage. Meanwhile, place the sugar and water in a small pan and cook over a high heat until it has reached 117C/242F or the ‘soft ball’ stage. Reduce the speed on the mixer to its lowest setting and pour the sugar syrup onto the firmly whipped egg whites. Take extreme care when you do this as the syrup will be very hot and will burn your skin if it splashes. Reduce the speed on the mixer to its lowest setting and pour the sugar syrup onto the firmly whipped egg whites. Take extreme care when you do this as the syrup will be very hot and will burn your skin if it splashes. Increase the speed to high and continue to whisk for 2-3 minutes. Increase the speed to high and continue to whisk for 2-3 minutes. Fold the Italian meringue mixture into the pâté à macaron until it reaches the ribbon stage – this is when a spoonful of the mixture poured back into the bowl sits like a ribbon on the surface. Do not over-mix or the macaron will crack when cooked. Fold the Italian meringue mixture into the pâté à macaron until it reaches the ribbon stage – this is when a spoonful of the mixture poured back into the bowl sits like a ribbon on the surface. Do not over-mix or the macaron will crack when cooked. Place the mixture in a piping bag fitted with a 8mm/¼in nozzle. Place the mixture in a piping bag fitted with a 8mm/¼in nozzle. Line two baking trays with greaseproof paper and pipe on 3cm/1in discs, at least 2cm/¾in apart. Line two baking trays with greaseproof paper and pipe on 3cm/1in discs, at least 2cm/¾in apart. Remove the heated baking sheets from the oven and carefully slide the greaseproof paper with the piped macarons onto them (pre-heating the baking trays kick-starts the cooking and forms the distinctive 'collarette' on the base of the macaroons). Remove the heated baking sheets from the oven and carefully slide the greaseproof paper with the piped macarons onto them (pre-heating the baking trays kick-starts the cooking and forms the distinctive 'collarette' on the base of the macaroons). Bake in the oven for eight minutes and then leave on a cooling rack until completely cold. Bake in the oven for eight minutes and then leave on a cooling rack until completely cold. For the ganache, place the cream in a small pan and bring to a boil. For the ganache, place the cream in a small pan and bring to a boil. Remove the pan from the heat and whisk in the chocolate until the mixture is smooth then place the in a piping bag fitted with a 8mm/¼in nozzle. Remove the pan from the heat and whisk in the chocolate until the mixture is smooth then place the in a piping bag fitted with a 8mm/¼in nozzle. Pipe about one teaspoon of ganache onto the flat side of a cooled macaron and top with another macaroon to make a sandwich. Pipe about one teaspoon of ganache onto the flat side of a cooled macaron and top with another macaroon to make a sandwich. Repeat with the remaining ganache and macarons and store in a single layer in an airtight container in the fridge. Repeat with the remaining ganache and macarons and store in a single layer in an airtight container in the fridge. Recipe tips The ganache filling and the macarons are best made a day in advance and kept in the fridge in an airtight container. They actually improve if frozen – just defrost 2-3 hours before serving. Try these flavour variations by omitting the chocolate from the pâté à macaron and the ganache and replacing it with the following: lemon (25 drops yellow food colouring and 160g/5½oz lemon curd for the filling), raspberry (25 drops red food colouring and 150g/5oz raspberry jam for the filling), pistachio (15 drops green food colouring and 150g/5oz pistachio paste for the filling), vanilla (2 tbsp vanilla syrup and 150g/5oz vanilla butter cream for the filling or use vanilla ice cream and store the filled macarons in the freezer until you are ready to serve them), anise (add 1 crushed star anise to the sugar and ground almonds, leave to infuse overnight then sift the star anise out of the mixture before you make the pâté à macaron and use 150g/5oz good orange marmalade for the filling). | {
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"title": "Chocolate macarons recipe",
"content": "An average of 3.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_macaroons_19613_16x9.jpg Raymond Blanc reveals the secrets to the perfect macaron, one of the benchmarks by which a good pâtisserie is measured. You may need a little practice to get them right but, as M Blanc says, “every mistake will still be delicious. Trust me; I know!” Equipment and preparation: You will need a kitchen mixer, a sugar thermometer and a piping bag fitted with an 8mm/¼in nozzle. 60g/2½oz unsweetened chocolate, ideally 100% cocoa solids185g/6½oz icing sugar, sifted185g/6½oz ground almonds2 medium free-range egg whites 60g/2½oz unsweetened chocolate, ideally 100% cocoa solids 185g/6½oz icing sugar, sifted 185g/6½oz ground almonds 2 medium free-range egg whites 2 medium free-range egg whites1 drop lemon juice – do not be tempted to use more than this or the egg whites will become too stiff185g/6½oz caster sugar3 tbsp water 2 medium free-range egg whites 1 drop lemon juice – do not be tempted to use more than this or the egg whites will become too stiff 185g/6½oz caster sugar 3 tbsp water 100ml/4fl oz whipping cream100g/4oz dark chocolate, or white chocolate if you wish 100ml/4fl oz whipping cream 100g/4oz dark chocolate, or white chocolate if you wish Method Heat the oven to 170C/325F/Gas 3 and place two unlined baking trays on the middle shelves. For the pâté à macaron, melt the chocolate in a bowl suspended over a pan of simmering water – do not let the bottom of the bowl touch the water.In a large bowl, mix the icing sugar, ground almonds and egg whites to form a paste.Fold in the melted chocolate and set aside.For the Italian meringue, whisk the egg whites and lemon juice in a kitchen mixer on a medium speed.Meanwhile, place the sugar and water in a small pan and cook over a high heat until it has reached 117C/242F or the ‘soft ball’ stage.Reduce the speed on the mixer to its lowest setting and pour the sugar syrup onto the firmly whipped egg whites. Take extreme care when you do this as the syrup will be very hot and will burn your skin if it splashes.Increase the speed to high and continue to whisk for 2-3 minutes.Fold the Italian meringue mixture into the pâté à macaron until it reaches the ribbon stage – this is when a spoonful of the mixture poured back into the bowl sits like a ribbon on the surface. Do not over-mix or the macaron will crack when cooked.Place the mixture in a piping bag fitted with a 8mm/¼in nozzle.Line two baking trays with greaseproof paper and pipe on 3cm/1in discs, at least 2cm/¾in apart.Remove the heated baking sheets from the oven and carefully slide the greaseproof paper with the piped macarons onto them (pre-heating the baking trays kick-starts the cooking and forms the distinctive 'collarette' on the base of the macaroons).Bake in the oven for eight minutes and then leave on a cooling rack until completely cold.For the ganache, place the cream in a small pan and bring to a boil.Remove the pan from the heat and whisk in the chocolate until the mixture is smooth then place the in a piping bag fitted with a 8mm/¼in nozzle.Pipe about one teaspoon of ganache onto the flat side of a cooled macaron and top with another macaroon to make a sandwich. Repeat with the remaining ganache and macarons and store in a single layer in an airtight container in the fridge. Heat the oven to 170C/325F/Gas 3 and place two unlined baking trays on the middle shelves. Heat the oven to 170C/325F/Gas 3 and place two unlined baking trays on the middle shelves. For the pâté à macaron, melt the chocolate in a bowl suspended over a pan of simmering water – do not let the bottom of the bowl touch the water. For the pâté à macaron, melt the chocolate in a bowl suspended over a pan of simmering water – do not let the bottom of the bowl touch the water. In a large bowl, mix the icing sugar, ground almonds and egg whites to form a paste. In a large bowl, mix the icing sugar, ground almonds and egg whites to form a paste. Fold in the melted chocolate and set aside. Fold in the melted chocolate and set aside. For the Italian meringue, whisk the egg whites and lemon juice in a kitchen mixer on a medium speed. For the Italian meringue, whisk the egg whites and lemon juice in a kitchen mixer on a medium speed. Meanwhile, place the sugar and water in a small pan and cook over a high heat until it has reached 117C/242F or the ‘soft ball’ stage. Meanwhile, place the sugar and water in a small pan and cook over a high heat until it has reached 117C/242F or the ‘soft ball’ stage. Reduce the speed on the mixer to its lowest setting and pour the sugar syrup onto the firmly whipped egg whites. Take extreme care when you do this as the syrup will be very hot and will burn your skin if it splashes. Reduce the speed on the mixer to its lowest setting and pour the sugar syrup onto the firmly whipped egg whites. Take extreme care when you do this as the syrup will be very hot and will burn your skin if it splashes. Increase the speed to high and continue to whisk for 2-3 minutes. Increase the speed to high and continue to whisk for 2-3 minutes. Fold the Italian meringue mixture into the pâté à macaron until it reaches the ribbon stage – this is when a spoonful of the mixture poured back into the bowl sits like a ribbon on the surface. Do not over-mix or the macaron will crack when cooked. Fold the Italian meringue mixture into the pâté à macaron until it reaches the ribbon stage – this is when a spoonful of the mixture poured back into the bowl sits like a ribbon on the surface. Do not over-mix or the macaron will crack when cooked. Place the mixture in a piping bag fitted with a 8mm/¼in nozzle. Place the mixture in a piping bag fitted with a 8mm/¼in nozzle. Line two baking trays with greaseproof paper and pipe on 3cm/1in discs, at least 2cm/¾in apart. Line two baking trays with greaseproof paper and pipe on 3cm/1in discs, at least 2cm/¾in apart. Remove the heated baking sheets from the oven and carefully slide the greaseproof paper with the piped macarons onto them (pre-heating the baking trays kick-starts the cooking and forms the distinctive 'collarette' on the base of the macaroons). Remove the heated baking sheets from the oven and carefully slide the greaseproof paper with the piped macarons onto them (pre-heating the baking trays kick-starts the cooking and forms the distinctive 'collarette' on the base of the macaroons). Bake in the oven for eight minutes and then leave on a cooling rack until completely cold. Bake in the oven for eight minutes and then leave on a cooling rack until completely cold. For the ganache, place the cream in a small pan and bring to a boil. For the ganache, place the cream in a small pan and bring to a boil. Remove the pan from the heat and whisk in the chocolate until the mixture is smooth then place the in a piping bag fitted with a 8mm/¼in nozzle. Remove the pan from the heat and whisk in the chocolate until the mixture is smooth then place the in a piping bag fitted with a 8mm/¼in nozzle. Pipe about one teaspoon of ganache onto the flat side of a cooled macaron and top with another macaroon to make a sandwich. Pipe about one teaspoon of ganache onto the flat side of a cooled macaron and top with another macaroon to make a sandwich. Repeat with the remaining ganache and macarons and store in a single layer in an airtight container in the fridge. Repeat with the remaining ganache and macarons and store in a single layer in an airtight container in the fridge. Recipe tips The ganache filling and the macarons are best made a day in advance and kept in the fridge in an airtight container. They actually improve if frozen – just defrost 2-3 hours before serving. Try these flavour variations by omitting the chocolate from the pâté à macaron and the ganache and replacing it with the following: lemon (25 drops yellow food colouring and 160g/5½oz lemon curd for the filling), raspberry (25 drops red food colouring and 150g/5oz raspberry jam for the filling), pistachio (15 drops green food colouring and 150g/5oz pistachio paste for the filling), vanilla (2 tbsp vanilla syrup and 150g/5oz vanilla butter cream for the filling or use vanilla ice cream and store the filled macarons in the freezer until you are ready to serve them), anise (add 1 crushed star anise to the sugar and ground almonds, leave to infuse overnight then sift the star anise out of the mixture before you make the pâté à macaron and use 150g/5oz good orange marmalade for the filling)."
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} | 8e85e17eb71e34cd0f81042895042e2a3ebe016fec363016d8f44ed285e81ae1 | How to make lemon meringue pie recipe
Preheat the oven to 190C/170C Fan/Gas 5.To make the pastry, sift the flour and salt into a bowl. Rub in the butter using your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar. Add the egg yolks and then the cold water, a little at a time, using a table knife to bring the pastry together. If the mixture is too dry to hold together, add a little more water. Do not overwork the pastry or make it too sticky or it will become tough. Shape into a disc, cover with cling film and place in the fridge for at least 10 minutes.Unwrap the pastry and roll it out on a lightly floured surface to a large circle about 3mm thick.Transfer the pastry on the rolling pin to a 23cm/9in loose-bottomed tart tin, pressing it into all the corners and allowing excess pastry to hang over the edge. Chill in the fridge for 10 minutes. Place the lined tart tin on a baking sheet. Line the pastry case with baking paper and ceramic baking beans or dried beans. Bake for 15–20 minutes. Remove the beans and paper and bake for a further 5–8 minutes, until pale golden. Leave to cool. Trim off the excess pastry with a sharp knife.To make the filling, combine the cornflour and sugar in a saucepan, then stir in the lemon juice and 300ml/10½fl oz water until smooth. Bring to the boil, stirring frequently, until the mixture thickens. Reduce the heat, simmer gently for 1–2 minutes, then remove from the heat and immediately stir in the egg yolks. Leave to cool a little. Stir in the lemon zest and butter and mix until combined. Pour it into the pastry case and set aside to cool completely. The mixture should be smooth, thickened and set. To make the meringue, put the sugar and 75ml/2½fl oz water into a saucepan and gently bring to the boil, stirring until the sugar is dissolved. Cook until the sugar syrup reaches 120C on a thermometer. Meanwhile, put the egg whites into a free-standing mixer with a balloon whisk. When the syrup reaches 110C, start whisking until stiff peaks form when the whisk is removed. Once the syrup reaches 120C, while the mixer is whisking, pour it over the egg whites. Be careful not to pour it over the mixing attachment, which could splash it back at you. Whisk until the meringue is cool – it should be shiny and stiff. Remove the cooled tart from the tin. Spoon the meringue over the top, making sure there are no gaps and spreading it out so it just touches the pastry (this will stop it sliding off). Use the spoon to make it smoothly swirled or to create peaks all over. Using a blowtorch, gently caramelise the meringue. Alternatively, you can do this under a preheated grill for a few seconds. Serve. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. To make the pastry, sift the flour and salt into a bowl. Rub in the butter using your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar. To make the pastry, sift the flour and salt into a bowl. Rub in the butter using your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar. Add the egg yolks and then the cold water, a little at a time, using a table knife to bring the pastry together. If the mixture is too dry to hold together, add a little more water. Do not overwork the pastry or make it too sticky or it will become tough. Shape into a disc, cover with cling film and place in the fridge for at least 10 minutes. Add the egg yolks and then the cold water, a little at a time, using a table knife to bring the pastry together. If the mixture is too dry to hold together, add a little more water. Do not overwork the pastry or make it too sticky or it will become tough. Shape into a disc, cover with cling film and place in the fridge for at least 10 minutes. Unwrap the pastry and roll it out on a lightly floured surface to a large circle about 3mm thick. Unwrap the pastry and roll it out on a lightly floured surface to a large circle about 3mm thick. Transfer the pastry on the rolling pin to a 23cm/9in loose-bottomed tart tin, pressing it into all the corners and allowing excess pastry to hang over the edge. Chill in the fridge for 10 minutes. Transfer the pastry on the rolling pin to a 23cm/9in loose-bottomed tart tin, pressing it into all the corners and allowing excess pastry to hang over the edge. Chill in the fridge for 10 minutes. Place the lined tart tin on a baking sheet. Line the pastry case with baking paper and ceramic baking beans or dried beans. Bake for 15–20 minutes. Remove the beans and paper and bake for a further 5–8 minutes, until pale golden. Leave to cool. Trim off the excess pastry with a sharp knife. Place the lined tart tin on a baking sheet. Line the pastry case with baking paper and ceramic baking beans or dried beans. Bake for 15–20 minutes. Remove the beans and paper and bake for a further 5–8 minutes, until pale golden. Leave to cool. Trim off the excess pastry with a sharp knife. To make the filling, combine the cornflour and sugar in a saucepan, then stir in the lemon juice and 300ml/10½fl oz water until smooth. Bring to the boil, stirring frequently, until the mixture thickens. Reduce the heat, simmer gently for 1–2 minutes, then remove from the heat and immediately stir in the egg yolks. Leave to cool a little. To make the filling, combine the cornflour and sugar in a saucepan, then stir in the lemon juice and 300ml/10½fl oz water until smooth. Bring to the boil, stirring frequently, until the mixture thickens. Reduce the heat, simmer gently for 1–2 minutes, then remove from the heat and immediately stir in the egg yolks. Leave to cool a little. Stir in the lemon zest and butter and mix until combined. Pour it into the pastry case and set aside to cool completely. The mixture should be smooth, thickened and set. Stir in the lemon zest and butter and mix until combined. Pour it into the pastry case and set aside to cool completely. The mixture should be smooth, thickened and set. To make the meringue, put the sugar and 75ml/2½fl oz water into a saucepan and gently bring to the boil, stirring until the sugar is dissolved. Cook until the sugar syrup reaches 120C on a thermometer. To make the meringue, put the sugar and 75ml/2½fl oz water into a saucepan and gently bring to the boil, stirring until the sugar is dissolved. Cook until the sugar syrup reaches 120C on a thermometer. Meanwhile, put the egg whites into a free-standing mixer with a balloon whisk. When the syrup reaches 110C, start whisking until stiff peaks form when the whisk is removed. Once the syrup reaches 120C, while the mixer is whisking, pour it over the egg whites. Be careful not to pour it over the mixing attachment, which could splash it back at you. Whisk until the meringue is cool – it should be shiny and stiff. Meanwhile, put the egg whites into a free-standing mixer with a balloon whisk. When the syrup reaches 110C, start whisking until stiff peaks form when the whisk is removed. Once the syrup reaches 120C, while the mixer is whisking, pour it over the egg whites. Be careful not to pour it over the mixing attachment, which could splash it back at you. Whisk until the meringue is cool – it should be shiny and stiff. Remove the cooled tart from the tin. Spoon the meringue over the top, making sure there are no gaps and spreading it out so it just touches the pastry (this will stop it sliding off). Use the spoon to make it smoothly swirled or to create peaks all over. Remove the cooled tart from the tin. Spoon the meringue over the top, making sure there are no gaps and spreading it out so it just touches the pastry (this will stop it sliding off). Use the spoon to make it smoothly swirled or to create peaks all over. Using a blowtorch, gently caramelise the meringue. Alternatively, you can do this under a preheated grill for a few seconds. Serve. Using a blowtorch, gently caramelise the meringue. Alternatively, you can do this under a preheated grill for a few seconds. Serve. | {
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"delivery_version": "v1.0",
"title": "How to make lemon meringue pie recipe",
"content": "Preheat the oven to 190C/170C Fan/Gas 5.To make the pastry, sift the flour and salt into a bowl. Rub in the butter using your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar. Add the egg yolks and then the cold water, a little at a time, using a table knife to bring the pastry together. If the mixture is too dry to hold together, add a little more water. Do not overwork the pastry or make it too sticky or it will become tough. Shape into a disc, cover with cling film and place in the fridge for at least 10 minutes.Unwrap the pastry and roll it out on a lightly floured surface to a large circle about 3mm thick.Transfer the pastry on the rolling pin to a 23cm/9in loose-bottomed tart tin, pressing it into all the corners and allowing excess pastry to hang over the edge. Chill in the fridge for 10 minutes. Place the lined tart tin on a baking sheet. Line the pastry case with baking paper and ceramic baking beans or dried beans. Bake for 15–20 minutes. Remove the beans and paper and bake for a further 5–8 minutes, until pale golden. Leave to cool. Trim off the excess pastry with a sharp knife.To make the filling, combine the cornflour and sugar in a saucepan, then stir in the lemon juice and 300ml/10½fl oz water until smooth. Bring to the boil, stirring frequently, until the mixture thickens. Reduce the heat, simmer gently for 1–2 minutes, then remove from the heat and immediately stir in the egg yolks. Leave to cool a little. Stir in the lemon zest and butter and mix until combined. Pour it into the pastry case and set aside to cool completely. The mixture should be smooth, thickened and set. To make the meringue, put the sugar and 75ml/2½fl oz water into a saucepan and gently bring to the boil, stirring until the sugar is dissolved. Cook until the sugar syrup reaches 120C on a thermometer. Meanwhile, put the egg whites into a free-standing mixer with a balloon whisk. When the syrup reaches 110C, start whisking until stiff peaks form when the whisk is removed. Once the syrup reaches 120C, while the mixer is whisking, pour it over the egg whites. Be careful not to pour it over the mixing attachment, which could splash it back at you. Whisk until the meringue is cool – it should be shiny and stiff. Remove the cooled tart from the tin. Spoon the meringue over the top, making sure there are no gaps and spreading it out so it just touches the pastry (this will stop it sliding off). Use the spoon to make it smoothly swirled or to create peaks all over. Using a blowtorch, gently caramelise the meringue. Alternatively, you can do this under a preheated grill for a few seconds. Serve. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. To make the pastry, sift the flour and salt into a bowl. Rub in the butter using your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar. To make the pastry, sift the flour and salt into a bowl. Rub in the butter using your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar. Add the egg yolks and then the cold water, a little at a time, using a table knife to bring the pastry together. If the mixture is too dry to hold together, add a little more water. Do not overwork the pastry or make it too sticky or it will become tough. Shape into a disc, cover with cling film and place in the fridge for at least 10 minutes. Add the egg yolks and then the cold water, a little at a time, using a table knife to bring the pastry together. If the mixture is too dry to hold together, add a little more water. Do not overwork the pastry or make it too sticky or it will become tough. Shape into a disc, cover with cling film and place in the fridge for at least 10 minutes. Unwrap the pastry and roll it out on a lightly floured surface to a large circle about 3mm thick. Unwrap the pastry and roll it out on a lightly floured surface to a large circle about 3mm thick. Transfer the pastry on the rolling pin to a 23cm/9in loose-bottomed tart tin, pressing it into all the corners and allowing excess pastry to hang over the edge. Chill in the fridge for 10 minutes. Transfer the pastry on the rolling pin to a 23cm/9in loose-bottomed tart tin, pressing it into all the corners and allowing excess pastry to hang over the edge. Chill in the fridge for 10 minutes. Place the lined tart tin on a baking sheet. Line the pastry case with baking paper and ceramic baking beans or dried beans. Bake for 15–20 minutes. Remove the beans and paper and bake for a further 5–8 minutes, until pale golden. Leave to cool. Trim off the excess pastry with a sharp knife. Place the lined tart tin on a baking sheet. Line the pastry case with baking paper and ceramic baking beans or dried beans. Bake for 15–20 minutes. Remove the beans and paper and bake for a further 5–8 minutes, until pale golden. Leave to cool. Trim off the excess pastry with a sharp knife. To make the filling, combine the cornflour and sugar in a saucepan, then stir in the lemon juice and 300ml/10½fl oz water until smooth. Bring to the boil, stirring frequently, until the mixture thickens. Reduce the heat, simmer gently for 1–2 minutes, then remove from the heat and immediately stir in the egg yolks. Leave to cool a little. To make the filling, combine the cornflour and sugar in a saucepan, then stir in the lemon juice and 300ml/10½fl oz water until smooth. Bring to the boil, stirring frequently, until the mixture thickens. Reduce the heat, simmer gently for 1–2 minutes, then remove from the heat and immediately stir in the egg yolks. Leave to cool a little. Stir in the lemon zest and butter and mix until combined. Pour it into the pastry case and set aside to cool completely. The mixture should be smooth, thickened and set. Stir in the lemon zest and butter and mix until combined. Pour it into the pastry case and set aside to cool completely. The mixture should be smooth, thickened and set. To make the meringue, put the sugar and 75ml/2½fl oz water into a saucepan and gently bring to the boil, stirring until the sugar is dissolved. Cook until the sugar syrup reaches 120C on a thermometer. To make the meringue, put the sugar and 75ml/2½fl oz water into a saucepan and gently bring to the boil, stirring until the sugar is dissolved. Cook until the sugar syrup reaches 120C on a thermometer. Meanwhile, put the egg whites into a free-standing mixer with a balloon whisk. When the syrup reaches 110C, start whisking until stiff peaks form when the whisk is removed. Once the syrup reaches 120C, while the mixer is whisking, pour it over the egg whites. Be careful not to pour it over the mixing attachment, which could splash it back at you. Whisk until the meringue is cool – it should be shiny and stiff. Meanwhile, put the egg whites into a free-standing mixer with a balloon whisk. When the syrup reaches 110C, start whisking until stiff peaks form when the whisk is removed. Once the syrup reaches 120C, while the mixer is whisking, pour it over the egg whites. Be careful not to pour it over the mixing attachment, which could splash it back at you. Whisk until the meringue is cool – it should be shiny and stiff. Remove the cooled tart from the tin. Spoon the meringue over the top, making sure there are no gaps and spreading it out so it just touches the pastry (this will stop it sliding off). Use the spoon to make it smoothly swirled or to create peaks all over. Remove the cooled tart from the tin. Spoon the meringue over the top, making sure there are no gaps and spreading it out so it just touches the pastry (this will stop it sliding off). Use the spoon to make it smoothly swirled or to create peaks all over. Using a blowtorch, gently caramelise the meringue. Alternatively, you can do this under a preheated grill for a few seconds. Serve. Using a blowtorch, gently caramelise the meringue. Alternatively, you can do this under a preheated grill for a few seconds. Serve."
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} | 8be7ba1cd7d5efe748aa7b4d67e7df88e6ed74d70012d9000ccf87c333977ab0 | Neapolitan baked Alaska recipe
Line a 3 litre/5¼pint pudding bowl with cling film. In a large bowl or a freestanding mixer, beat the vanilla ice cream to soften a little then spoon into the base of the pudding bowl. Level with a spatula and freeze for one hour, or until firm. Wipe out the mixing bowl and add the strawberry ice cream. Beat to soften a little then spoon over the vanilla ice cream. Level with a spatula and freeze for one hour, or until firm.Preheat the oven to 190C(170C fan)/375F/Gas 5. Lightly grease a 20cm/8in sandwich tin and line the base with baking parchment. For the sponge base, place the eggs and sugar into a large bowl and beat at full speed with an electric whisk until the mixture is pale in colour and thick enough to just leave a trail when the whisk is lifted. Sift the flour and cocoa powder over the surface of the mixture and gently fold in with a metal spoon or spatula. Pour the melted butter down the side of the bowl and gently fold in. Pour into the prepared tin and tilt the tin to allow the mixture to spread evenly to the sides. Bake for about 10–12 minutes, or until springy to the touch and beginning to shrink from the sides of the tin. Turn out and leave to cool on a wire rack. For the filling, in a large bowl or mixer, beat the chocolate ice cream to soften a little then spread over the strawberry ice cream. Level with a spatula and freeze for one hour, or until firm.Place the cold sponge on an ovenproof serving dish. Turn the ice cream out onto the sponge and pop it back in the freezer while you are making the meringue. Preheat the oven to 240C(220C fan)/460F/Gas 8½. To make the meringue, place the sugar and six tablespoons of water in a heavy-based saucepan. Stir the sugar and water over a medium heat until the sugar dissolves, then bring to a fast boil until it reaches 110C/230F.Whisk the egg whites in a large bowl of an electric mixer until stiff peaks form when the whisk is removed. When the syrup temperature reaches 115C/240F on a sugar thermometer, slowly and carefully pour the syrup over the egg whites in a thin stream while continuing to whisk. Taking care not to let the syrup run onto the beaters as it may splash.Continue whisking for about 15 minutes, or until the meringue is completely cold. Take the cake and ice cream from the freezer and remove the cling film. Using a palette knife, spread a thin layer of meringue all over the ice cream and sponge to form a coating. Fit a large disposable piping bag with a 2D star nozzle. Using a paint brush or small pastry brush, paint a line of pink gel paste up the inside of the bag in a line from the nozzle to the top. Repeat on the opposite side with the yellow gel paste. Spoon the meringue into the piping bag. Starting from the top of the dome of ice cream and working quickly, pipe small rosettes of meringue over the dome of ice cream, until completely covered. Bake in the preheated oven for about 4-5 minutes, or until golden-brown. Decorate with mixed berries and serve immediately. Line a 3 litre/5¼pint pudding bowl with cling film. In a large bowl or a freestanding mixer, beat the vanilla ice cream to soften a little then spoon into the base of the pudding bowl. Level with a spatula and freeze for one hour, or until firm. Line a 3 litre/5¼pint pudding bowl with cling film. In a large bowl or a freestanding mixer, beat the vanilla ice cream to soften a little then spoon into the base of the pudding bowl. Level with a spatula and freeze for one hour, or until firm. Wipe out the mixing bowl and add the strawberry ice cream. Beat to soften a little then spoon over the vanilla ice cream. Level with a spatula and freeze for one hour, or until firm. Wipe out the mixing bowl and add the strawberry ice cream. Beat to soften a little then spoon over the vanilla ice cream. Level with a spatula and freeze for one hour, or until firm. Preheat the oven to 190C(170C fan)/375F/Gas 5. Lightly grease a 20cm/8in sandwich tin and line the base with baking parchment. Preheat the oven to 190C(170C fan)/375F/Gas 5. Lightly grease a 20cm/8in sandwich tin and line the base with baking parchment. For the sponge base, place the eggs and sugar into a large bowl and beat at full speed with an electric whisk until the mixture is pale in colour and thick enough to just leave a trail when the whisk is lifted. For the sponge base, place the eggs and sugar into a large bowl and beat at full speed with an electric whisk until the mixture is pale in colour and thick enough to just leave a trail when the whisk is lifted. Sift the flour and cocoa powder over the surface of the mixture and gently fold in with a metal spoon or spatula. Pour the melted butter down the side of the bowl and gently fold in. Sift the flour and cocoa powder over the surface of the mixture and gently fold in with a metal spoon or spatula. Pour the melted butter down the side of the bowl and gently fold in. Pour into the prepared tin and tilt the tin to allow the mixture to spread evenly to the sides. Bake for about 10–12 minutes, or until springy to the touch and beginning to shrink from the sides of the tin. Turn out and leave to cool on a wire rack. Pour into the prepared tin and tilt the tin to allow the mixture to spread evenly to the sides. Bake for about 10–12 minutes, or until springy to the touch and beginning to shrink from the sides of the tin. Turn out and leave to cool on a wire rack. For the filling, in a large bowl or mixer, beat the chocolate ice cream to soften a little then spread over the strawberry ice cream. Level with a spatula and freeze for one hour, or until firm. For the filling, in a large bowl or mixer, beat the chocolate ice cream to soften a little then spread over the strawberry ice cream. Level with a spatula and freeze for one hour, or until firm. Place the cold sponge on an ovenproof serving dish. Turn the ice cream out onto the sponge and pop it back in the freezer while you are making the meringue. Place the cold sponge on an ovenproof serving dish. Turn the ice cream out onto the sponge and pop it back in the freezer while you are making the meringue. Preheat the oven to 240C(220C fan)/460F/Gas 8½. Preheat the oven to 240C(220C fan)/460F/Gas 8½. To make the meringue, place the sugar and six tablespoons of water in a heavy-based saucepan. Stir the sugar and water over a medium heat until the sugar dissolves, then bring to a fast boil until it reaches 110C/230F. To make the meringue, place the sugar and six tablespoons of water in a heavy-based saucepan. Stir the sugar and water over a medium heat until the sugar dissolves, then bring to a fast boil until it reaches 110C/230F. Whisk the egg whites in a large bowl of an electric mixer until stiff peaks form when the whisk is removed. Whisk the egg whites in a large bowl of an electric mixer until stiff peaks form when the whisk is removed. When the syrup temperature reaches 115C/240F on a sugar thermometer, slowly and carefully pour the syrup over the egg whites in a thin stream while continuing to whisk. Taking care not to let the syrup run onto the beaters as it may splash. When the syrup temperature reaches 115C/240F on a sugar thermometer, slowly and carefully pour the syrup over the egg whites in a thin stream while continuing to whisk. Taking care not to let the syrup run onto the beaters as it may splash. Continue whisking for about 15 minutes, or until the meringue is completely cold. Continue whisking for about 15 minutes, or until the meringue is completely cold. Take the cake and ice cream from the freezer and remove the cling film. Using a palette knife, spread a thin layer of meringue all over the ice cream and sponge to form a coating. Take the cake and ice cream from the freezer and remove the cling film. Using a palette knife, spread a thin layer of meringue all over the ice cream and sponge to form a coating. Fit a large disposable piping bag with a 2D star nozzle. Using a paint brush or small pastry brush, paint a line of pink gel paste up the inside of the bag in a line from the nozzle to the top. Repeat on the opposite side with the yellow gel paste. Spoon the meringue into the piping bag. Fit a large disposable piping bag with a 2D star nozzle. Using a paint brush or small pastry brush, paint a line of pink gel paste up the inside of the bag in a line from the nozzle to the top. Repeat on the opposite side with the yellow gel paste. Spoon the meringue into the piping bag. Starting from the top of the dome of ice cream and working quickly, pipe small rosettes of meringue over the dome of ice cream, until completely covered. Starting from the top of the dome of ice cream and working quickly, pipe small rosettes of meringue over the dome of ice cream, until completely covered. Bake in the preheated oven for about 4-5 minutes, or until golden-brown. Decorate with mixed berries and serve immediately. Bake in the preheated oven for about 4-5 minutes, or until golden-brown. Decorate with mixed berries and serve immediately. | {
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"url": "https://www.bbc.co.uk/food/recipes/neopolitan_baked_alaska_18464",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Neapolitan baked Alaska recipe",
"content": "Line a 3 litre/5¼pint pudding bowl with cling film. In a large bowl or a freestanding mixer, beat the vanilla ice cream to soften a little then spoon into the base of the pudding bowl. Level with a spatula and freeze for one hour, or until firm. Wipe out the mixing bowl and add the strawberry ice cream. Beat to soften a little then spoon over the vanilla ice cream. Level with a spatula and freeze for one hour, or until firm.Preheat the oven to 190C(170C fan)/375F/Gas 5. Lightly grease a 20cm/8in sandwich tin and line the base with baking parchment. For the sponge base, place the eggs and sugar into a large bowl and beat at full speed with an electric whisk until the mixture is pale in colour and thick enough to just leave a trail when the whisk is lifted. Sift the flour and cocoa powder over the surface of the mixture and gently fold in with a metal spoon or spatula. Pour the melted butter down the side of the bowl and gently fold in. Pour into the prepared tin and tilt the tin to allow the mixture to spread evenly to the sides. Bake for about 10–12 minutes, or until springy to the touch and beginning to shrink from the sides of the tin. Turn out and leave to cool on a wire rack. For the filling, in a large bowl or mixer, beat the chocolate ice cream to soften a little then spread over the strawberry ice cream. Level with a spatula and freeze for one hour, or until firm.Place the cold sponge on an ovenproof serving dish. Turn the ice cream out onto the sponge and pop it back in the freezer while you are making the meringue. Preheat the oven to 240C(220C fan)/460F/Gas 8½. To make the meringue, place the sugar and six tablespoons of water in a heavy-based saucepan. Stir the sugar and water over a medium heat until the sugar dissolves, then bring to a fast boil until it reaches 110C/230F.Whisk the egg whites in a large bowl of an electric mixer until stiff peaks form when the whisk is removed. When the syrup temperature reaches 115C/240F on a sugar thermometer, slowly and carefully pour the syrup over the egg whites in a thin stream while continuing to whisk. Taking care not to let the syrup run onto the beaters as it may splash.Continue whisking for about 15 minutes, or until the meringue is completely cold. Take the cake and ice cream from the freezer and remove the cling film. Using a palette knife, spread a thin layer of meringue all over the ice cream and sponge to form a coating. Fit a large disposable piping bag with a 2D star nozzle. Using a paint brush or small pastry brush, paint a line of pink gel paste up the inside of the bag in a line from the nozzle to the top. Repeat on the opposite side with the yellow gel paste. Spoon the meringue into the piping bag. Starting from the top of the dome of ice cream and working quickly, pipe small rosettes of meringue over the dome of ice cream, until completely covered. Bake in the preheated oven for about 4-5 minutes, or until golden-brown. Decorate with mixed berries and serve immediately. Line a 3 litre/5¼pint pudding bowl with cling film. In a large bowl or a freestanding mixer, beat the vanilla ice cream to soften a little then spoon into the base of the pudding bowl. Level with a spatula and freeze for one hour, or until firm. Line a 3 litre/5¼pint pudding bowl with cling film. In a large bowl or a freestanding mixer, beat the vanilla ice cream to soften a little then spoon into the base of the pudding bowl. Level with a spatula and freeze for one hour, or until firm. Wipe out the mixing bowl and add the strawberry ice cream. Beat to soften a little then spoon over the vanilla ice cream. Level with a spatula and freeze for one hour, or until firm. Wipe out the mixing bowl and add the strawberry ice cream. Beat to soften a little then spoon over the vanilla ice cream. Level with a spatula and freeze for one hour, or until firm. Preheat the oven to 190C(170C fan)/375F/Gas 5. Lightly grease a 20cm/8in sandwich tin and line the base with baking parchment. Preheat the oven to 190C(170C fan)/375F/Gas 5. Lightly grease a 20cm/8in sandwich tin and line the base with baking parchment. For the sponge base, place the eggs and sugar into a large bowl and beat at full speed with an electric whisk until the mixture is pale in colour and thick enough to just leave a trail when the whisk is lifted. For the sponge base, place the eggs and sugar into a large bowl and beat at full speed with an electric whisk until the mixture is pale in colour and thick enough to just leave a trail when the whisk is lifted. Sift the flour and cocoa powder over the surface of the mixture and gently fold in with a metal spoon or spatula. Pour the melted butter down the side of the bowl and gently fold in. Sift the flour and cocoa powder over the surface of the mixture and gently fold in with a metal spoon or spatula. Pour the melted butter down the side of the bowl and gently fold in. Pour into the prepared tin and tilt the tin to allow the mixture to spread evenly to the sides. Bake for about 10–12 minutes, or until springy to the touch and beginning to shrink from the sides of the tin. Turn out and leave to cool on a wire rack. Pour into the prepared tin and tilt the tin to allow the mixture to spread evenly to the sides. Bake for about 10–12 minutes, or until springy to the touch and beginning to shrink from the sides of the tin. Turn out and leave to cool on a wire rack. For the filling, in a large bowl or mixer, beat the chocolate ice cream to soften a little then spread over the strawberry ice cream. Level with a spatula and freeze for one hour, or until firm. For the filling, in a large bowl or mixer, beat the chocolate ice cream to soften a little then spread over the strawberry ice cream. Level with a spatula and freeze for one hour, or until firm. Place the cold sponge on an ovenproof serving dish. Turn the ice cream out onto the sponge and pop it back in the freezer while you are making the meringue. Place the cold sponge on an ovenproof serving dish. Turn the ice cream out onto the sponge and pop it back in the freezer while you are making the meringue. Preheat the oven to 240C(220C fan)/460F/Gas 8½. Preheat the oven to 240C(220C fan)/460F/Gas 8½. To make the meringue, place the sugar and six tablespoons of water in a heavy-based saucepan. Stir the sugar and water over a medium heat until the sugar dissolves, then bring to a fast boil until it reaches 110C/230F. To make the meringue, place the sugar and six tablespoons of water in a heavy-based saucepan. Stir the sugar and water over a medium heat until the sugar dissolves, then bring to a fast boil until it reaches 110C/230F. Whisk the egg whites in a large bowl of an electric mixer until stiff peaks form when the whisk is removed. Whisk the egg whites in a large bowl of an electric mixer until stiff peaks form when the whisk is removed. When the syrup temperature reaches 115C/240F on a sugar thermometer, slowly and carefully pour the syrup over the egg whites in a thin stream while continuing to whisk. Taking care not to let the syrup run onto the beaters as it may splash. When the syrup temperature reaches 115C/240F on a sugar thermometer, slowly and carefully pour the syrup over the egg whites in a thin stream while continuing to whisk. Taking care not to let the syrup run onto the beaters as it may splash. Continue whisking for about 15 minutes, or until the meringue is completely cold. Continue whisking for about 15 minutes, or until the meringue is completely cold. Take the cake and ice cream from the freezer and remove the cling film. Using a palette knife, spread a thin layer of meringue all over the ice cream and sponge to form a coating. Take the cake and ice cream from the freezer and remove the cling film. Using a palette knife, spread a thin layer of meringue all over the ice cream and sponge to form a coating. Fit a large disposable piping bag with a 2D star nozzle. Using a paint brush or small pastry brush, paint a line of pink gel paste up the inside of the bag in a line from the nozzle to the top. Repeat on the opposite side with the yellow gel paste. Spoon the meringue into the piping bag. Fit a large disposable piping bag with a 2D star nozzle. Using a paint brush or small pastry brush, paint a line of pink gel paste up the inside of the bag in a line from the nozzle to the top. Repeat on the opposite side with the yellow gel paste. Spoon the meringue into the piping bag. Starting from the top of the dome of ice cream and working quickly, pipe small rosettes of meringue over the dome of ice cream, until completely covered. Starting from the top of the dome of ice cream and working quickly, pipe small rosettes of meringue over the dome of ice cream, until completely covered. Bake in the preheated oven for about 4-5 minutes, or until golden-brown. Decorate with mixed berries and serve immediately. Bake in the preheated oven for about 4-5 minutes, or until golden-brown. Decorate with mixed berries and serve immediately."
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} | b9be244f4b30473caf9d857ca1a754d63a86979357353d2d08f09b7575a5abab | Plum and almond tart recipe
An average of 3.9 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/plumandalmondtart_86705_16x9.jpg Juicy plums and almonds are a match made in heaven in this delicious pud. 375g/13¼oz plain flour, plus extra for dusting1 tbsp caster sugar225g/8oz unsalted butter, cut into cubes1 free-range egg2 tbsp ice-cold water 375g/13¼oz plain flour, plus extra for dusting 1 tbsp caster sugar 225g/8oz unsalted butter, cut into cubes 1 free-range egg 2 tbsp ice-cold water 200g/7¼oz unsalted butter200g/7¼oz caster sugar2 free-range eggs200g/7¼oz ground almonds 200g/7¼oz unsalted butter 200g/7¼oz caster sugar 2 free-range eggs 200g/7¼oz ground almonds 5-6 ripe plums, each cut into eighths, stones removed 5-6 ripe plums, each cut into eighths, stones removed icing sugar, for dustingwhipped cream or crème fraîche icing sugar, for dusting whipped cream or crème fraîche Method For the pastry, sieve the flour and sugar into a large mixing bowl. Tip the cubed butter into the bowl. Rub the butter and the flour between your thumb and fingertips until the mixture resembles fine breadcrumbs.In a jug or small bowl, beat the egg together with four tablespoons of ice-cold water. Pour into the flour mixture.Slowly bring the ingredients together with your hands to form a dough, being careful not to overwork it. Knead the dough lightly on a clean, floured work surface, then wrap it in cling film and refrigerate until firm, at least 30 minutes.For the frangipane, beat the butter and sugar together in a bowl until light and fluffy. Crack the eggs into the bowl one at a time, beating well after each addition. Add the ground almonds and mix well until combined. Set aside.Preheat the oven to 180C/350F/Gas 4. Dust the work surface with flour and roll the chilled dough out thinly. Use it to line one large 25cm/10in tart ring or 6-8 individual tartlet rings 8cm/3¼in in diameter. Trim away any excess.Spoon the frangipane into the tart case so that it comes about halfway up the sides. Smooth over the surface with a spatula and cover the frangipane evenly with the plums.Bake for 30-40 minutes (15-25 minutes for the tartlets), or until the pastry is crisp and golden-brown and the fruit is tender.Remove the tart(s) from the oven. Dust with icing sugar and serve warm with whipped cream or crème fraîche. For the pastry, sieve the flour and sugar into a large mixing bowl. Tip the cubed butter into the bowl. Rub the butter and the flour between your thumb and fingertips until the mixture resembles fine breadcrumbs. For the pastry, sieve the flour and sugar into a large mixing bowl. Tip the cubed butter into the bowl. Rub the butter and the flour between your thumb and fingertips until the mixture resembles fine breadcrumbs. In a jug or small bowl, beat the egg together with four tablespoons of ice-cold water. Pour into the flour mixture. In a jug or small bowl, beat the egg together with four tablespoons of ice-cold water. Pour into the flour mixture. Slowly bring the ingredients together with your hands to form a dough, being careful not to overwork it. Slowly bring the ingredients together with your hands to form a dough, being careful not to overwork it. Knead the dough lightly on a clean, floured work surface, then wrap it in cling film and refrigerate until firm, at least 30 minutes. Knead the dough lightly on a clean, floured work surface, then wrap it in cling film and refrigerate until firm, at least 30 minutes. For the frangipane, beat the butter and sugar together in a bowl until light and fluffy. Crack the eggs into the bowl one at a time, beating well after each addition. Add the ground almonds and mix well until combined. Set aside. For the frangipane, beat the butter and sugar together in a bowl until light and fluffy. Crack the eggs into the bowl one at a time, beating well after each addition. Add the ground almonds and mix well until combined. Set aside. Preheat the oven to 180C/350F/Gas 4. Dust the work surface with flour and roll the chilled dough out thinly. Use it to line one large 25cm/10in tart ring or 6-8 individual tartlet rings 8cm/3¼in in diameter. Trim away any excess. Preheat the oven to 180C/350F/Gas 4. Dust the work surface with flour and roll the chilled dough out thinly. Use it to line one large 25cm/10in tart ring or 6-8 individual tartlet rings 8cm/3¼in in diameter. Trim away any excess. Spoon the frangipane into the tart case so that it comes about halfway up the sides. Smooth over the surface with a spatula and cover the frangipane evenly with the plums. Spoon the frangipane into the tart case so that it comes about halfway up the sides. Smooth over the surface with a spatula and cover the frangipane evenly with the plums. Bake for 30-40 minutes (15-25 minutes for the tartlets), or until the pastry is crisp and golden-brown and the fruit is tender. Bake for 30-40 minutes (15-25 minutes for the tartlets), or until the pastry is crisp and golden-brown and the fruit is tender. Remove the tart(s) from the oven. Dust with icing sugar and serve warm with whipped cream or crème fraîche. Remove the tart(s) from the oven. Dust with icing sugar and serve warm with whipped cream or crème fraîche. | {
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"url": "https://www.bbc.co.uk/food/recipes/plumandalmondtart_86705",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Plum and almond tart recipe",
"content": "An average of 3.9 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/plumandalmondtart_86705_16x9.jpg Juicy plums and almonds are a match made in heaven in this delicious pud. 375g/13¼oz plain flour, plus extra for dusting1 tbsp caster sugar225g/8oz unsalted butter, cut into cubes1 free-range egg2 tbsp ice-cold water 375g/13¼oz plain flour, plus extra for dusting 1 tbsp caster sugar 225g/8oz unsalted butter, cut into cubes 1 free-range egg 2 tbsp ice-cold water 200g/7¼oz unsalted butter200g/7¼oz caster sugar2 free-range eggs200g/7¼oz ground almonds 200g/7¼oz unsalted butter 200g/7¼oz caster sugar 2 free-range eggs 200g/7¼oz ground almonds 5-6 ripe plums, each cut into eighths, stones removed 5-6 ripe plums, each cut into eighths, stones removed icing sugar, for dustingwhipped cream or crème fraîche icing sugar, for dusting whipped cream or crème fraîche Method For the pastry, sieve the flour and sugar into a large mixing bowl. Tip the cubed butter into the bowl. Rub the butter and the flour between your thumb and fingertips until the mixture resembles fine breadcrumbs.In a jug or small bowl, beat the egg together with four tablespoons of ice-cold water. Pour into the flour mixture.Slowly bring the ingredients together with your hands to form a dough, being careful not to overwork it. Knead the dough lightly on a clean, floured work surface, then wrap it in cling film and refrigerate until firm, at least 30 minutes.For the frangipane, beat the butter and sugar together in a bowl until light and fluffy. Crack the eggs into the bowl one at a time, beating well after each addition. Add the ground almonds and mix well until combined. Set aside.Preheat the oven to 180C/350F/Gas 4. Dust the work surface with flour and roll the chilled dough out thinly. Use it to line one large 25cm/10in tart ring or 6-8 individual tartlet rings 8cm/3¼in in diameter. Trim away any excess.Spoon the frangipane into the tart case so that it comes about halfway up the sides. Smooth over the surface with a spatula and cover the frangipane evenly with the plums.Bake for 30-40 minutes (15-25 minutes for the tartlets), or until the pastry is crisp and golden-brown and the fruit is tender.Remove the tart(s) from the oven. Dust with icing sugar and serve warm with whipped cream or crème fraîche. For the pastry, sieve the flour and sugar into a large mixing bowl. Tip the cubed butter into the bowl. Rub the butter and the flour between your thumb and fingertips until the mixture resembles fine breadcrumbs. For the pastry, sieve the flour and sugar into a large mixing bowl. Tip the cubed butter into the bowl. Rub the butter and the flour between your thumb and fingertips until the mixture resembles fine breadcrumbs. In a jug or small bowl, beat the egg together with four tablespoons of ice-cold water. Pour into the flour mixture. In a jug or small bowl, beat the egg together with four tablespoons of ice-cold water. Pour into the flour mixture. Slowly bring the ingredients together with your hands to form a dough, being careful not to overwork it. Slowly bring the ingredients together with your hands to form a dough, being careful not to overwork it. Knead the dough lightly on a clean, floured work surface, then wrap it in cling film and refrigerate until firm, at least 30 minutes. Knead the dough lightly on a clean, floured work surface, then wrap it in cling film and refrigerate until firm, at least 30 minutes. For the frangipane, beat the butter and sugar together in a bowl until light and fluffy. Crack the eggs into the bowl one at a time, beating well after each addition. Add the ground almonds and mix well until combined. Set aside. For the frangipane, beat the butter and sugar together in a bowl until light and fluffy. Crack the eggs into the bowl one at a time, beating well after each addition. Add the ground almonds and mix well until combined. Set aside. Preheat the oven to 180C/350F/Gas 4. Dust the work surface with flour and roll the chilled dough out thinly. Use it to line one large 25cm/10in tart ring or 6-8 individual tartlet rings 8cm/3¼in in diameter. Trim away any excess. Preheat the oven to 180C/350F/Gas 4. Dust the work surface with flour and roll the chilled dough out thinly. Use it to line one large 25cm/10in tart ring or 6-8 individual tartlet rings 8cm/3¼in in diameter. Trim away any excess. Spoon the frangipane into the tart case so that it comes about halfway up the sides. Smooth over the surface with a spatula and cover the frangipane evenly with the plums. Spoon the frangipane into the tart case so that it comes about halfway up the sides. Smooth over the surface with a spatula and cover the frangipane evenly with the plums. Bake for 30-40 minutes (15-25 minutes for the tartlets), or until the pastry is crisp and golden-brown and the fruit is tender. Bake for 30-40 minutes (15-25 minutes for the tartlets), or until the pastry is crisp and golden-brown and the fruit is tender. Remove the tart(s) from the oven. Dust with icing sugar and serve warm with whipped cream or crème fraîche. Remove the tart(s) from the oven. Dust with icing sugar and serve warm with whipped cream or crème fraîche."
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} | 9c005f24809ce2050ce87df2d5938d3be353d49153a3efb996ef44240edd6cf8 | Prawn cocktail tartlet recipe
An average of 0.0 out of 5 stars from 0 ratings A retro classic with a cheffy twist! This recipe makes a wonderful starter or canapé for the festive season and beyond. Equipment and preparation: You will need tart cases, baking beans and a piping bag for this recipe. 250g/9oz plain flour, sieved, plus extra to dust150g/5½oz salted butter, cold and diced 15g/½oz whole milk1 free-range eggpinch sugar pinch salt 250g/9oz plain flour, sieved, plus extra to dust 150g/5½oz salted butter, cold and diced 15g/½oz whole milk 1 free-range egg pinch sugar pinch salt 2–3 tbsp mayonnaise ½ tbsp tomato ketchup½ tsp Worcestershire sauce2 drops Tabasco sauce25ml/1fl oz whisky of your choice, to taste 2–3 tbsp mayonnaise ½ tbsp tomato ketchup ½ tsp Worcestershire sauce 2 drops Tabasco sauce 25ml/1fl oz whisky of your choice, to taste 12 cooked prawns, peeled and lightly washed1 lemon, juice only 1 Little Gem lettuce, sliced1 tsp freeze-dried raspberriessalt and freshly ground black pepper 12 cooked prawns, peeled and lightly washed 1 lemon, juice only 1 Little Gem lettuce, sliced 1 tsp freeze-dried raspberries salt and freshly ground black pepper Method To make the pastry, in a bowl rub the flour and butter together with your fingertips until it forms a breadcrumb-like consistency.In a separate bowl, combine the milk and egg together, whisking gently. Make a well in the breadcrumb mixture and add the salt and sugar.Slowly pour the egg/milk mixture into the well and bring all the ingredients together to form a dough. Shape into a round, then wrap the pastry in cling film and set in the fridge overnight. Once set, dust a work surface with a little flour and use a rolling pin to roll your pastry as thin as you dare. Place into small cases, the smallest you can get, we are using 3-4cm, and allow to rest for 20 minutes.Preheat the oven to 190C/170C Fan/Gas 5.Place another empty tart case on top of each lined case, or using baking beans, to make sure they don’t puff up too much. Bake for 12 minutes. Remove from the oven and allow to cool.To make the Marie Rose sauce, in a bowl mix together the mayonnaise, tomato ketchup, Worcestershire sauce, Tabasco and the whisky. Place in the fridge until needed – this will keep for up to 4 days. To assemble, season the prawns with salt, pepper and a little lemon juice. Carefully take each tart case and transfer to a plate. Spoon the Marie Rose sauce into a piping bag, then pipe out a pea-sized amount into the bottom of each tart case. Place a small amount of the sliced lettuce on top. Arrange 2 prawns per tart case on top. Finish with a sprinkling of freeze-dried raspberries and serve. To make the pastry, in a bowl rub the flour and butter together with your fingertips until it forms a breadcrumb-like consistency. To make the pastry, in a bowl rub the flour and butter together with your fingertips until it forms a breadcrumb-like consistency. In a separate bowl, combine the milk and egg together, whisking gently. Make a well in the breadcrumb mixture and add the salt and sugar. In a separate bowl, combine the milk and egg together, whisking gently. Make a well in the breadcrumb mixture and add the salt and sugar. Slowly pour the egg/milk mixture into the well and bring all the ingredients together to form a dough. Shape into a round, then wrap the pastry in cling film and set in the fridge overnight. Slowly pour the egg/milk mixture into the well and bring all the ingredients together to form a dough. Shape into a round, then wrap the pastry in cling film and set in the fridge overnight. Once set, dust a work surface with a little flour and use a rolling pin to roll your pastry as thin as you dare. Place into small cases, the smallest you can get, we are using 3-4cm, and allow to rest for 20 minutes. Once set, dust a work surface with a little flour and use a rolling pin to roll your pastry as thin as you dare. Place into small cases, the smallest you can get, we are using 3-4cm, and allow to rest for 20 minutes. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Place another empty tart case on top of each lined case, or using baking beans, to make sure they don’t puff up too much. Bake for 12 minutes. Remove from the oven and allow to cool. Place another empty tart case on top of each lined case, or using baking beans, to make sure they don’t puff up too much. Bake for 12 minutes. Remove from the oven and allow to cool. To make the Marie Rose sauce, in a bowl mix together the mayonnaise, tomato ketchup, Worcestershire sauce, Tabasco and the whisky. Place in the fridge until needed – this will keep for up to 4 days. To make the Marie Rose sauce, in a bowl mix together the mayonnaise, tomato ketchup, Worcestershire sauce, Tabasco and the whisky. Place in the fridge until needed – this will keep for up to 4 days. To assemble, season the prawns with salt, pepper and a little lemon juice. Carefully take each tart case and transfer to a plate. Spoon the Marie Rose sauce into a piping bag, then pipe out a pea-sized amount into the bottom of each tart case. Place a small amount of the sliced lettuce on top. Arrange 2 prawns per tart case on top. Finish with a sprinkling of freeze-dried raspberries and serve. To assemble, season the prawns with salt, pepper and a little lemon juice. Carefully take each tart case and transfer to a plate. Spoon the Marie Rose sauce into a piping bag, then pipe out a pea-sized amount into the bottom of each tart case. Place a small amount of the sliced lettuce on top. Arrange 2 prawns per tart case on top. Finish with a sprinkling of freeze-dried raspberries and serve. | {
"data_info": {
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"url": "https://www.bbc.co.uk/food/recipes/prawn_cocktail_tart_15088",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Prawn cocktail tartlet recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings A retro classic with a cheffy twist! This recipe makes a wonderful starter or canapé for the festive season and beyond. Equipment and preparation: You will need tart cases, baking beans and a piping bag for this recipe. 250g/9oz plain flour, sieved, plus extra to dust150g/5½oz salted butter, cold and diced 15g/½oz whole milk1 free-range eggpinch sugar pinch salt 250g/9oz plain flour, sieved, plus extra to dust 150g/5½oz salted butter, cold and diced 15g/½oz whole milk 1 free-range egg pinch sugar pinch salt 2–3 tbsp mayonnaise ½ tbsp tomato ketchup½ tsp Worcestershire sauce2 drops Tabasco sauce25ml/1fl oz whisky of your choice, to taste 2–3 tbsp mayonnaise ½ tbsp tomato ketchup ½ tsp Worcestershire sauce 2 drops Tabasco sauce 25ml/1fl oz whisky of your choice, to taste 12 cooked prawns, peeled and lightly washed1 lemon, juice only 1 Little Gem lettuce, sliced1 tsp freeze-dried raspberriessalt and freshly ground black pepper 12 cooked prawns, peeled and lightly washed 1 lemon, juice only 1 Little Gem lettuce, sliced 1 tsp freeze-dried raspberries salt and freshly ground black pepper Method To make the pastry, in a bowl rub the flour and butter together with your fingertips until it forms a breadcrumb-like consistency.In a separate bowl, combine the milk and egg together, whisking gently. Make a well in the breadcrumb mixture and add the salt and sugar.Slowly pour the egg/milk mixture into the well and bring all the ingredients together to form a dough. Shape into a round, then wrap the pastry in cling film and set in the fridge overnight. Once set, dust a work surface with a little flour and use a rolling pin to roll your pastry as thin as you dare. Place into small cases, the smallest you can get, we are using 3-4cm, and allow to rest for 20 minutes.Preheat the oven to 190C/170C Fan/Gas 5.Place another empty tart case on top of each lined case, or using baking beans, to make sure they don’t puff up too much. Bake for 12 minutes. Remove from the oven and allow to cool.To make the Marie Rose sauce, in a bowl mix together the mayonnaise, tomato ketchup, Worcestershire sauce, Tabasco and the whisky. Place in the fridge until needed – this will keep for up to 4 days. To assemble, season the prawns with salt, pepper and a little lemon juice. Carefully take each tart case and transfer to a plate. Spoon the Marie Rose sauce into a piping bag, then pipe out a pea-sized amount into the bottom of each tart case. Place a small amount of the sliced lettuce on top. Arrange 2 prawns per tart case on top. Finish with a sprinkling of freeze-dried raspberries and serve. To make the pastry, in a bowl rub the flour and butter together with your fingertips until it forms a breadcrumb-like consistency. To make the pastry, in a bowl rub the flour and butter together with your fingertips until it forms a breadcrumb-like consistency. In a separate bowl, combine the milk and egg together, whisking gently. Make a well in the breadcrumb mixture and add the salt and sugar. In a separate bowl, combine the milk and egg together, whisking gently. Make a well in the breadcrumb mixture and add the salt and sugar. Slowly pour the egg/milk mixture into the well and bring all the ingredients together to form a dough. Shape into a round, then wrap the pastry in cling film and set in the fridge overnight. Slowly pour the egg/milk mixture into the well and bring all the ingredients together to form a dough. Shape into a round, then wrap the pastry in cling film and set in the fridge overnight. Once set, dust a work surface with a little flour and use a rolling pin to roll your pastry as thin as you dare. Place into small cases, the smallest you can get, we are using 3-4cm, and allow to rest for 20 minutes. Once set, dust a work surface with a little flour and use a rolling pin to roll your pastry as thin as you dare. Place into small cases, the smallest you can get, we are using 3-4cm, and allow to rest for 20 minutes. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Place another empty tart case on top of each lined case, or using baking beans, to make sure they don’t puff up too much. Bake for 12 minutes. Remove from the oven and allow to cool. Place another empty tart case on top of each lined case, or using baking beans, to make sure they don’t puff up too much. Bake for 12 minutes. Remove from the oven and allow to cool. To make the Marie Rose sauce, in a bowl mix together the mayonnaise, tomato ketchup, Worcestershire sauce, Tabasco and the whisky. Place in the fridge until needed – this will keep for up to 4 days. To make the Marie Rose sauce, in a bowl mix together the mayonnaise, tomato ketchup, Worcestershire sauce, Tabasco and the whisky. Place in the fridge until needed – this will keep for up to 4 days. To assemble, season the prawns with salt, pepper and a little lemon juice. Carefully take each tart case and transfer to a plate. Spoon the Marie Rose sauce into a piping bag, then pipe out a pea-sized amount into the bottom of each tart case. Place a small amount of the sliced lettuce on top. Arrange 2 prawns per tart case on top. Finish with a sprinkling of freeze-dried raspberries and serve. To assemble, season the prawns with salt, pepper and a little lemon juice. Carefully take each tart case and transfer to a plate. Spoon the Marie Rose sauce into a piping bag, then pipe out a pea-sized amount into the bottom of each tart case. Place a small amount of the sliced lettuce on top. Arrange 2 prawns per tart case on top. Finish with a sprinkling of freeze-dried raspberries and serve."
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{
"$oid": "68bacf99eb3bdbfd0cc005e6"
} | 00523611cdc79a6abe3dcd6d02194c85cd8d093c3ec5856b8328092229d4a335 | Ecclefechan tarts with smoked whisky cream recipe
An average of 4.7 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ecclefechan_tarts_smoked_76173_16x9.jpg These fruit-filled and spiced pastry tarts from Scotland make a great alternative to mince pies throughout winter. Equipment and preparation: You will need a 12-hole muffin tin. 200g/7oz plain flour 125g/4½oz unsalted butter, cold 70g/2½oz icing sugar 1 free-range egg yolk 200g/7oz plain flour 125g/4½oz unsalted butter, cold 70g/2½oz icing sugar 1 free-range egg yolk 125g/4½oz dark brown sugar125g/4½oz unsalted butter, softened 2 large free-range eggs, beaten 250g/9oz raisins 100g/3½oz sultanas 1 tsp ground ginger 1 tsp ground cinnamon walnuts, to garnish 125g/4½oz dark brown sugar 125g/4½oz unsalted butter, softened 2 large free-range eggs, beaten 250g/9oz raisins 100g/3½oz sultanas 1 tsp ground ginger 1 tsp ground cinnamon walnuts, to garnish 15ml/1 tbsp smoky whisky 2 tbsp golden caster sugar 200ml/7fl oz double cream fresh nutmeg, to taste 15ml/1 tbsp smoky whisky 2 tbsp golden caster sugar 200ml/7fl oz double cream fresh nutmeg, to taste Method To make the sweet shortcrust pastry, add the flour to a large bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Mix in the icing sugar, then add the egg yolk and bring together into a dough. If necessary, add a splash of cold water to help bind the dough. Shape the dough into a disc, wrap in cling film and chill for around 1 hour before using. Roll out the pastry to a thickness of 5mm/¼in and cut out small circles, using a pastry cutter, a little larger than the holes in your muffin tin. Line the holes in your muffin tin with the pastry then chill in the fridge for 30 minutes.Meanwhile, preheat the oven to 180C/160 Fan/Gas 4.To make the filling for the tarts, cream the sugar and butter together in a bowl until smooth. Slowly add the eggs a little at a time and mix to fully incorporate – avoid adding too much at once or the mix will split. Fold in the raisins, sultanas and spices and mix together well. Divide the mixture equally between the chilled pastry cases then bake for around 20–25 minutes. The pies are cooked when the filling is set.To make the whisky cream, place the whisky, sugar and double cream in a large bowl and whisk until soft peaks form. Grate in some nutmeg and fold through. Once the tarts have cooled slightly, garnish with crumbled walnuts and serve alongside the whisky cream. To make the sweet shortcrust pastry, add the flour to a large bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Mix in the icing sugar, then add the egg yolk and bring together into a dough. If necessary, add a splash of cold water to help bind the dough. To make the sweet shortcrust pastry, add the flour to a large bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Mix in the icing sugar, then add the egg yolk and bring together into a dough. If necessary, add a splash of cold water to help bind the dough. Shape the dough into a disc, wrap in cling film and chill for around 1 hour before using. Shape the dough into a disc, wrap in cling film and chill for around 1 hour before using. Roll out the pastry to a thickness of 5mm/¼in and cut out small circles, using a pastry cutter, a little larger than the holes in your muffin tin. Line the holes in your muffin tin with the pastry then chill in the fridge for 30 minutes. Roll out the pastry to a thickness of 5mm/¼in and cut out small circles, using a pastry cutter, a little larger than the holes in your muffin tin. Line the holes in your muffin tin with the pastry then chill in the fridge for 30 minutes. Meanwhile, preheat the oven to 180C/160 Fan/Gas 4. Meanwhile, preheat the oven to 180C/160 Fan/Gas 4. To make the filling for the tarts, cream the sugar and butter together in a bowl until smooth. Slowly add the eggs a little at a time and mix to fully incorporate – avoid adding too much at once or the mix will split. Fold in the raisins, sultanas and spices and mix together well. Divide the mixture equally between the chilled pastry cases then bake for around 20–25 minutes. The pies are cooked when the filling is set. To make the filling for the tarts, cream the sugar and butter together in a bowl until smooth. Slowly add the eggs a little at a time and mix to fully incorporate – avoid adding too much at once or the mix will split. Fold in the raisins, sultanas and spices and mix together well. Divide the mixture equally between the chilled pastry cases then bake for around 20–25 minutes. The pies are cooked when the filling is set. To make the whisky cream, place the whisky, sugar and double cream in a large bowl and whisk until soft peaks form. Grate in some nutmeg and fold through. To make the whisky cream, place the whisky, sugar and double cream in a large bowl and whisk until soft peaks form. Grate in some nutmeg and fold through. Once the tarts have cooled slightly, garnish with crumbled walnuts and serve alongside the whisky cream. Once the tarts have cooled slightly, garnish with crumbled walnuts and serve alongside the whisky cream. Recipe tips If you don’t want to make your own, you can use ready-made pastry for this recipe. | {
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"url": "https://www.bbc.co.uk/food/recipes/ecclefechan_tarts_smoked_76173",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Ecclefechan tarts with smoked whisky cream recipe",
"content": "An average of 4.7 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ecclefechan_tarts_smoked_76173_16x9.jpg These fruit-filled and spiced pastry tarts from Scotland make a great alternative to mince pies throughout winter. Equipment and preparation: You will need a 12-hole muffin tin. 200g/7oz plain flour 125g/4½oz unsalted butter, cold 70g/2½oz icing sugar 1 free-range egg yolk 200g/7oz plain flour 125g/4½oz unsalted butter, cold 70g/2½oz icing sugar 1 free-range egg yolk 125g/4½oz dark brown sugar125g/4½oz unsalted butter, softened 2 large free-range eggs, beaten 250g/9oz raisins 100g/3½oz sultanas 1 tsp ground ginger 1 tsp ground cinnamon walnuts, to garnish 125g/4½oz dark brown sugar 125g/4½oz unsalted butter, softened 2 large free-range eggs, beaten 250g/9oz raisins 100g/3½oz sultanas 1 tsp ground ginger 1 tsp ground cinnamon walnuts, to garnish 15ml/1 tbsp smoky whisky 2 tbsp golden caster sugar 200ml/7fl oz double cream fresh nutmeg, to taste 15ml/1 tbsp smoky whisky 2 tbsp golden caster sugar 200ml/7fl oz double cream fresh nutmeg, to taste Method To make the sweet shortcrust pastry, add the flour to a large bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Mix in the icing sugar, then add the egg yolk and bring together into a dough. If necessary, add a splash of cold water to help bind the dough. Shape the dough into a disc, wrap in cling film and chill for around 1 hour before using. Roll out the pastry to a thickness of 5mm/¼in and cut out small circles, using a pastry cutter, a little larger than the holes in your muffin tin. Line the holes in your muffin tin with the pastry then chill in the fridge for 30 minutes.Meanwhile, preheat the oven to 180C/160 Fan/Gas 4.To make the filling for the tarts, cream the sugar and butter together in a bowl until smooth. Slowly add the eggs a little at a time and mix to fully incorporate – avoid adding too much at once or the mix will split. Fold in the raisins, sultanas and spices and mix together well. Divide the mixture equally between the chilled pastry cases then bake for around 20–25 minutes. The pies are cooked when the filling is set.To make the whisky cream, place the whisky, sugar and double cream in a large bowl and whisk until soft peaks form. Grate in some nutmeg and fold through. Once the tarts have cooled slightly, garnish with crumbled walnuts and serve alongside the whisky cream. To make the sweet shortcrust pastry, add the flour to a large bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Mix in the icing sugar, then add the egg yolk and bring together into a dough. If necessary, add a splash of cold water to help bind the dough. To make the sweet shortcrust pastry, add the flour to a large bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Mix in the icing sugar, then add the egg yolk and bring together into a dough. If necessary, add a splash of cold water to help bind the dough. Shape the dough into a disc, wrap in cling film and chill for around 1 hour before using. Shape the dough into a disc, wrap in cling film and chill for around 1 hour before using. Roll out the pastry to a thickness of 5mm/¼in and cut out small circles, using a pastry cutter, a little larger than the holes in your muffin tin. Line the holes in your muffin tin with the pastry then chill in the fridge for 30 minutes. Roll out the pastry to a thickness of 5mm/¼in and cut out small circles, using a pastry cutter, a little larger than the holes in your muffin tin. Line the holes in your muffin tin with the pastry then chill in the fridge for 30 minutes. Meanwhile, preheat the oven to 180C/160 Fan/Gas 4. Meanwhile, preheat the oven to 180C/160 Fan/Gas 4. To make the filling for the tarts, cream the sugar and butter together in a bowl until smooth. Slowly add the eggs a little at a time and mix to fully incorporate – avoid adding too much at once or the mix will split. Fold in the raisins, sultanas and spices and mix together well. Divide the mixture equally between the chilled pastry cases then bake for around 20–25 minutes. The pies are cooked when the filling is set. To make the filling for the tarts, cream the sugar and butter together in a bowl until smooth. Slowly add the eggs a little at a time and mix to fully incorporate – avoid adding too much at once or the mix will split. Fold in the raisins, sultanas and spices and mix together well. Divide the mixture equally between the chilled pastry cases then bake for around 20–25 minutes. The pies are cooked when the filling is set. To make the whisky cream, place the whisky, sugar and double cream in a large bowl and whisk until soft peaks form. Grate in some nutmeg and fold through. To make the whisky cream, place the whisky, sugar and double cream in a large bowl and whisk until soft peaks form. Grate in some nutmeg and fold through. Once the tarts have cooled slightly, garnish with crumbled walnuts and serve alongside the whisky cream. Once the tarts have cooled slightly, garnish with crumbled walnuts and serve alongside the whisky cream. Recipe tips If you don’t want to make your own, you can use ready-made pastry for this recipe."
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} | 865e6b816b54139f949b59977aa872da12a38b9887ef9b1237d96ea8d58c7682 | Mince pie and almond tart with custard recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mince_pie_almond_tart_91374_16x9.jpg Impress everyone at Christmas with a homemade tart made with festive spices, mincemeat, frangipane and crisp pastry. 2 medium eggs125g/4½oz caster sugar 125g/4½oz unsalted butter 125g/4½oz ground almonds 2 medium eggs 125g/4½oz caster sugar 125g/4½oz unsalted butter 125g/4½oz ground almonds 400g/14oz good quality mincemeat50ml/2fl oz dark rum 50g/1¾oz dried cranberries 1 orange30cm/12in ready-made cooked tart caseready-made shortcrust pastry, cut into 2cm strips 1 free range egg, beaten 8–10 whole almonds, to garnish 400g/14oz good quality mincemeat 50ml/2fl oz dark rum 50g/1¾oz dried cranberries 1 orange 30cm/12in ready-made cooked tart case ready-made shortcrust pastry, cut into 2cm strips 1 free range egg, beaten 8–10 whole almonds, to garnish 500ml/18fl oz milk dark rum, to taste 100ml/3½fl oz double cream ½ nutmeg, freshly grated1 cinnamon stick 4 free-range egg yolks 30g/1oz caster sugar2 tsp cornflour 500ml/18fl oz milk dark rum, to taste 100ml/3½fl oz double cream ½ nutmeg, freshly grated 1 cinnamon stick 4 free-range egg yolks 30g/1oz caster sugar 2 tsp cornflour 100g/3½oz mascarpone 50ml/2fl oz double cream icing sugar, to taste 100g/3½oz mascarpone 50ml/2fl oz double cream icing sugar, to taste Method Preheat the oven to 200C/180C Fan/Gas 6. To make the almond paste, beat the ingredients together to form a smooth paste. To make the tart, add the mincemeat, rum and cranberries to a bowl. Grate in the zest of the whole orange and squeeze in the juice from half. Mix to combine. Spread the almond paste over the base of the pastry tart case. Top with the mincemeat mixture, then lay the pastry strips over the top of the tart, weaving them in a lattice style, before trimming off the edges. Brush the pastry with an egg glaze and sprinkle the whole almonds over the top. Bake for 30–40 minutes until the pastry is golden. To make the custard, add the milk, rum, cream, nutmeg and cinnamon to a saucepan and place over a medium heat. Bring to the boil, then turn off the heat and leave to infuse for 30 minutes.In a bowl, mix together the egg yolks, sugar and cornflour. Return the pan of infused milk to the heat and bring back to the boil, then pour over the egg mixture. Mix well and return to the heat. Stir continuously until thickened. Once thick, place a sieve over a bowl and strain the custard, then keep warm until needed. To make the cream, whip all the ingredients together to form soft peaks, then place the cream in a piping bag. When the mince pie is cool, pipe into a few of the spaces in the lattice.Serve the cream-topped mince pie alongside the warm custard. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the almond paste, beat the ingredients together to form a smooth paste. To make the almond paste, beat the ingredients together to form a smooth paste. To make the tart, add the mincemeat, rum and cranberries to a bowl. Grate in the zest of the whole orange and squeeze in the juice from half. Mix to combine. To make the tart, add the mincemeat, rum and cranberries to a bowl. Grate in the zest of the whole orange and squeeze in the juice from half. Mix to combine. Spread the almond paste over the base of the pastry tart case. Top with the mincemeat mixture, then lay the pastry strips over the top of the tart, weaving them in a lattice style, before trimming off the edges. Brush the pastry with an egg glaze and sprinkle the whole almonds over the top. Bake for 30–40 minutes until the pastry is golden. Spread the almond paste over the base of the pastry tart case. Top with the mincemeat mixture, then lay the pastry strips over the top of the tart, weaving them in a lattice style, before trimming off the edges. Brush the pastry with an egg glaze and sprinkle the whole almonds over the top. Bake for 30–40 minutes until the pastry is golden. To make the custard, add the milk, rum, cream, nutmeg and cinnamon to a saucepan and place over a medium heat. Bring to the boil, then turn off the heat and leave to infuse for 30 minutes. To make the custard, add the milk, rum, cream, nutmeg and cinnamon to a saucepan and place over a medium heat. Bring to the boil, then turn off the heat and leave to infuse for 30 minutes. In a bowl, mix together the egg yolks, sugar and cornflour. Return the pan of infused milk to the heat and bring back to the boil, then pour over the egg mixture. Mix well and return to the heat. Stir continuously until thickened. Once thick, place a sieve over a bowl and strain the custard, then keep warm until needed. In a bowl, mix together the egg yolks, sugar and cornflour. Return the pan of infused milk to the heat and bring back to the boil, then pour over the egg mixture. Mix well and return to the heat. Stir continuously until thickened. Once thick, place a sieve over a bowl and strain the custard, then keep warm until needed. To make the cream, whip all the ingredients together to form soft peaks, then place the cream in a piping bag. When the mince pie is cool, pipe into a few of the spaces in the lattice. To make the cream, whip all the ingredients together to form soft peaks, then place the cream in a piping bag. When the mince pie is cool, pipe into a few of the spaces in the lattice. Serve the cream-topped mince pie alongside the warm custard. Serve the cream-topped mince pie alongside the warm custard. | {
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"title": "Mince pie and almond tart with custard recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mince_pie_almond_tart_91374_16x9.jpg Impress everyone at Christmas with a homemade tart made with festive spices, mincemeat, frangipane and crisp pastry. 2 medium eggs125g/4½oz caster sugar 125g/4½oz unsalted butter 125g/4½oz ground almonds 2 medium eggs 125g/4½oz caster sugar 125g/4½oz unsalted butter 125g/4½oz ground almonds 400g/14oz good quality mincemeat50ml/2fl oz dark rum 50g/1¾oz dried cranberries 1 orange30cm/12in ready-made cooked tart caseready-made shortcrust pastry, cut into 2cm strips 1 free range egg, beaten 8–10 whole almonds, to garnish 400g/14oz good quality mincemeat 50ml/2fl oz dark rum 50g/1¾oz dried cranberries 1 orange 30cm/12in ready-made cooked tart case ready-made shortcrust pastry, cut into 2cm strips 1 free range egg, beaten 8–10 whole almonds, to garnish 500ml/18fl oz milk dark rum, to taste 100ml/3½fl oz double cream ½ nutmeg, freshly grated1 cinnamon stick 4 free-range egg yolks 30g/1oz caster sugar2 tsp cornflour 500ml/18fl oz milk dark rum, to taste 100ml/3½fl oz double cream ½ nutmeg, freshly grated 1 cinnamon stick 4 free-range egg yolks 30g/1oz caster sugar 2 tsp cornflour 100g/3½oz mascarpone 50ml/2fl oz double cream icing sugar, to taste 100g/3½oz mascarpone 50ml/2fl oz double cream icing sugar, to taste Method Preheat the oven to 200C/180C Fan/Gas 6. To make the almond paste, beat the ingredients together to form a smooth paste. To make the tart, add the mincemeat, rum and cranberries to a bowl. Grate in the zest of the whole orange and squeeze in the juice from half. Mix to combine. Spread the almond paste over the base of the pastry tart case. Top with the mincemeat mixture, then lay the pastry strips over the top of the tart, weaving them in a lattice style, before trimming off the edges. Brush the pastry with an egg glaze and sprinkle the whole almonds over the top. Bake for 30–40 minutes until the pastry is golden. To make the custard, add the milk, rum, cream, nutmeg and cinnamon to a saucepan and place over a medium heat. Bring to the boil, then turn off the heat and leave to infuse for 30 minutes.In a bowl, mix together the egg yolks, sugar and cornflour. Return the pan of infused milk to the heat and bring back to the boil, then pour over the egg mixture. Mix well and return to the heat. Stir continuously until thickened. Once thick, place a sieve over a bowl and strain the custard, then keep warm until needed. To make the cream, whip all the ingredients together to form soft peaks, then place the cream in a piping bag. When the mince pie is cool, pipe into a few of the spaces in the lattice.Serve the cream-topped mince pie alongside the warm custard. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the almond paste, beat the ingredients together to form a smooth paste. To make the almond paste, beat the ingredients together to form a smooth paste. To make the tart, add the mincemeat, rum and cranberries to a bowl. Grate in the zest of the whole orange and squeeze in the juice from half. Mix to combine. To make the tart, add the mincemeat, rum and cranberries to a bowl. Grate in the zest of the whole orange and squeeze in the juice from half. Mix to combine. Spread the almond paste over the base of the pastry tart case. Top with the mincemeat mixture, then lay the pastry strips over the top of the tart, weaving them in a lattice style, before trimming off the edges. Brush the pastry with an egg glaze and sprinkle the whole almonds over the top. Bake for 30–40 minutes until the pastry is golden. Spread the almond paste over the base of the pastry tart case. Top with the mincemeat mixture, then lay the pastry strips over the top of the tart, weaving them in a lattice style, before trimming off the edges. Brush the pastry with an egg glaze and sprinkle the whole almonds over the top. Bake for 30–40 minutes until the pastry is golden. To make the custard, add the milk, rum, cream, nutmeg and cinnamon to a saucepan and place over a medium heat. Bring to the boil, then turn off the heat and leave to infuse for 30 minutes. To make the custard, add the milk, rum, cream, nutmeg and cinnamon to a saucepan and place over a medium heat. Bring to the boil, then turn off the heat and leave to infuse for 30 minutes. In a bowl, mix together the egg yolks, sugar and cornflour. Return the pan of infused milk to the heat and bring back to the boil, then pour over the egg mixture. Mix well and return to the heat. Stir continuously until thickened. Once thick, place a sieve over a bowl and strain the custard, then keep warm until needed. In a bowl, mix together the egg yolks, sugar and cornflour. Return the pan of infused milk to the heat and bring back to the boil, then pour over the egg mixture. Mix well and return to the heat. Stir continuously until thickened. Once thick, place a sieve over a bowl and strain the custard, then keep warm until needed. To make the cream, whip all the ingredients together to form soft peaks, then place the cream in a piping bag. When the mince pie is cool, pipe into a few of the spaces in the lattice. To make the cream, whip all the ingredients together to form soft peaks, then place the cream in a piping bag. When the mince pie is cool, pipe into a few of the spaces in the lattice. Serve the cream-topped mince pie alongside the warm custard. Serve the cream-topped mince pie alongside the warm custard."
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} | 13481284f649b7a13a7c38b456cb57bba2920e61fdfa3efdaf948eeb5c5914c9 | Sausage plait recipe
For the puff pastry, combine the flours and salt in a bowl. Mix in enough cold water to form a reasonably tight but still kneadable dough (about 75-100ml/2½-3½fl oz).Turn out on to a lightly floured surface and knead for 5-10 minutes, or until smooth. Form into a rough rectangle, wrap in cling film and place in the fridge for at least seven hours. Meanwhile, use a rolling pin to flatten the butter into a rectangle, 20cm/8in long and just slightly less than 12cm/4½in wide. Wrap this in cling film and return to the fridge.On a floured surface, roll out the chilled dough to a rectangle, 12x30cm/4½x12in.Place the chilled butter on the dough so that it covers the bottom two-thirds. Make sure it’s positioned neatly and comes almost to the edges of the dough.Lift the exposed dough at the top and fold down over half of the butter. Fold the butter-covered bottom half of dough over the top.You will now have a sandwich of two layers of butter and three of dough.Seal the edges by pinching together. Place in a plastic food bag and chill in the fridge for an hour. Remove the dough from the bag and with the short end towards you, fold the top quarter down and the bottom quarter up so that they meet in the middle, then fold the dough in half along the centre line. Chill for an hour.Remove the dough and with the short end towards you, fold down one-third of the dough and fold the bottom third up. Chill for an hour.Remove the dough and repeat the last process. The dough is now ready to use. Wrap in cling film and chill in the fridge while you make the filling.Heat your oven to 200C/400F/Gas 6 and line a large, lipped baking tray with baking parchment (some butter may leak out of the pastry).Put the mushrooms in a food processor and season with salt and pepper. Pulse until the mushrooms are broken down to a rough paste. Add the thyme and give the mix a final pulse.Put the mushroom mixture into a dry frying pan on a medium-high heat and cook, stirring often, until all the moisture has evaporated from the mushrooms. Remove from the pan and leave to cool.Meanwhile, heat the oil and butter in a large frying pan over a medium-low heat. Add the onions with the sugar and cook slowly until they are very soft and sweet. This will take at least 20 minutes.Once caramelised, stir in the sherry vinegar.Roll out the pastry into a rectangle, about 26x30cm/10½x12in, and place on the prepared baking tray. Spread the mushroom paste down the central third of the pastry, leaving a 5cm/2in gap at the top and bottom.Mix the sausagemeat with the black pudding, mould into a long sausage shape that will fit on top of the mushroom paste and place it on the paste. Spread the caramelised onions on top of it.Cut 2cm/¾in strips all the way down the pastry on each side of the filling. Take one strip over the filling from one side, then one from the other and so on, crossing the strips over to form a plaited effect. Tuck the ends of the pastry under the plait, trimming off excess if necessary. Brush the plait with beaten egg and sprinkle with sesame seeds.Bake for 30 minutes or until the pastry is golden-brown. Leave to settle for 10 minutes or so, then serve hot or cold. This is delicious with a dollop of apple sauce on the side. For the puff pastry, combine the flours and salt in a bowl. Mix in enough cold water to form a reasonably tight but still kneadable dough (about 75-100ml/2½-3½fl oz). For the puff pastry, combine the flours and salt in a bowl. Mix in enough cold water to form a reasonably tight but still kneadable dough (about 75-100ml/2½-3½fl oz). Turn out on to a lightly floured surface and knead for 5-10 minutes, or until smooth. Turn out on to a lightly floured surface and knead for 5-10 minutes, or until smooth. Form into a rough rectangle, wrap in cling film and place in the fridge for at least seven hours. Form into a rough rectangle, wrap in cling film and place in the fridge for at least seven hours. Meanwhile, use a rolling pin to flatten the butter into a rectangle, 20cm/8in long and just slightly less than 12cm/4½in wide. Wrap this in cling film and return to the fridge. Meanwhile, use a rolling pin to flatten the butter into a rectangle, 20cm/8in long and just slightly less than 12cm/4½in wide. Wrap this in cling film and return to the fridge. On a floured surface, roll out the chilled dough to a rectangle, 12x30cm/4½x12in. On a floured surface, roll out the chilled dough to a rectangle, 12x30cm/4½x12in. Place the chilled butter on the dough so that it covers the bottom two-thirds. Make sure it’s positioned neatly and comes almost to the edges of the dough. Place the chilled butter on the dough so that it covers the bottom two-thirds. Make sure it’s positioned neatly and comes almost to the edges of the dough. Lift the exposed dough at the top and fold down over half of the butter. Fold the butter-covered bottom half of dough over the top. Lift the exposed dough at the top and fold down over half of the butter. Fold the butter-covered bottom half of dough over the top. You will now have a sandwich of two layers of butter and three of dough. You will now have a sandwich of two layers of butter and three of dough. Seal the edges by pinching together. Place in a plastic food bag and chill in the fridge for an hour. Seal the edges by pinching together. Place in a plastic food bag and chill in the fridge for an hour. Remove the dough from the bag and with the short end towards you, fold the top quarter down and the bottom quarter up so that they meet in the middle, then fold the dough in half along the centre line. Chill for an hour. Remove the dough from the bag and with the short end towards you, fold the top quarter down and the bottom quarter up so that they meet in the middle, then fold the dough in half along the centre line. Chill for an hour. Remove the dough and with the short end towards you, fold down one-third of the dough and fold the bottom third up. Chill for an hour. Remove the dough and with the short end towards you, fold down one-third of the dough and fold the bottom third up. Chill for an hour. Remove the dough and repeat the last process. The dough is now ready to use. Wrap in cling film and chill in the fridge while you make the filling. Remove the dough and repeat the last process. The dough is now ready to use. Wrap in cling film and chill in the fridge while you make the filling. Heat your oven to 200C/400F/Gas 6 and line a large, lipped baking tray with baking parchment (some butter may leak out of the pastry). Heat your oven to 200C/400F/Gas 6 and line a large, lipped baking tray with baking parchment (some butter may leak out of the pastry). Put the mushrooms in a food processor and season with salt and pepper. Pulse until the mushrooms are broken down to a rough paste. Add the thyme and give the mix a final pulse. Put the mushrooms in a food processor and season with salt and pepper. Pulse until the mushrooms are broken down to a rough paste. Add the thyme and give the mix a final pulse. Put the mushroom mixture into a dry frying pan on a medium-high heat and cook, stirring often, until all the moisture has evaporated from the mushrooms. Remove from the pan and leave to cool. Put the mushroom mixture into a dry frying pan on a medium-high heat and cook, stirring often, until all the moisture has evaporated from the mushrooms. Remove from the pan and leave to cool. Meanwhile, heat the oil and butter in a large frying pan over a medium-low heat. Add the onions with the sugar and cook slowly until they are very soft and sweet. This will take at least 20 minutes. Meanwhile, heat the oil and butter in a large frying pan over a medium-low heat. Add the onions with the sugar and cook slowly until they are very soft and sweet. This will take at least 20 minutes. Once caramelised, stir in the sherry vinegar. Once caramelised, stir in the sherry vinegar. Roll out the pastry into a rectangle, about 26x30cm/10½x12in, and place on the prepared baking tray. Spread the mushroom paste down the central third of the pastry, leaving a 5cm/2in gap at the top and bottom. Roll out the pastry into a rectangle, about 26x30cm/10½x12in, and place on the prepared baking tray. Spread the mushroom paste down the central third of the pastry, leaving a 5cm/2in gap at the top and bottom. Mix the sausagemeat with the black pudding, mould into a long sausage shape that will fit on top of the mushroom paste and place it on the paste. Spread the caramelised onions on top of it. Mix the sausagemeat with the black pudding, mould into a long sausage shape that will fit on top of the mushroom paste and place it on the paste. Spread the caramelised onions on top of it. Cut 2cm/¾in strips all the way down the pastry on each side of the filling. Take one strip over the filling from one side, then one from the other and so on, crossing the strips over to form a plaited effect. Tuck the ends of the pastry under the plait, trimming off excess if necessary. Brush the plait with beaten egg and sprinkle with sesame seeds. Cut 2cm/¾in strips all the way down the pastry on each side of the filling. Take one strip over the filling from one side, then one from the other and so on, crossing the strips over to form a plaited effect. Tuck the ends of the pastry under the plait, trimming off excess if necessary. Brush the plait with beaten egg and sprinkle with sesame seeds. Bake for 30 minutes or until the pastry is golden-brown. Leave to settle for 10 minutes or so, then serve hot or cold. This is delicious with a dollop of apple sauce on the side. Bake for 30 minutes or until the pastry is golden-brown. Leave to settle for 10 minutes or so, then serve hot or cold. This is delicious with a dollop of apple sauce on the side. | {
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"title": "Sausage plait recipe",
"content": "For the puff pastry, combine the flours and salt in a bowl. Mix in enough cold water to form a reasonably tight but still kneadable dough (about 75-100ml/2½-3½fl oz).Turn out on to a lightly floured surface and knead for 5-10 minutes, or until smooth. Form into a rough rectangle, wrap in cling film and place in the fridge for at least seven hours. Meanwhile, use a rolling pin to flatten the butter into a rectangle, 20cm/8in long and just slightly less than 12cm/4½in wide. Wrap this in cling film and return to the fridge.On a floured surface, roll out the chilled dough to a rectangle, 12x30cm/4½x12in.Place the chilled butter on the dough so that it covers the bottom two-thirds. Make sure it’s positioned neatly and comes almost to the edges of the dough.Lift the exposed dough at the top and fold down over half of the butter. Fold the butter-covered bottom half of dough over the top.You will now have a sandwich of two layers of butter and three of dough.Seal the edges by pinching together. Place in a plastic food bag and chill in the fridge for an hour. Remove the dough from the bag and with the short end towards you, fold the top quarter down and the bottom quarter up so that they meet in the middle, then fold the dough in half along the centre line. Chill for an hour.Remove the dough and with the short end towards you, fold down one-third of the dough and fold the bottom third up. Chill for an hour.Remove the dough and repeat the last process. The dough is now ready to use. Wrap in cling film and chill in the fridge while you make the filling.Heat your oven to 200C/400F/Gas 6 and line a large, lipped baking tray with baking parchment (some butter may leak out of the pastry).Put the mushrooms in a food processor and season with salt and pepper. Pulse until the mushrooms are broken down to a rough paste. Add the thyme and give the mix a final pulse.Put the mushroom mixture into a dry frying pan on a medium-high heat and cook, stirring often, until all the moisture has evaporated from the mushrooms. Remove from the pan and leave to cool.Meanwhile, heat the oil and butter in a large frying pan over a medium-low heat. Add the onions with the sugar and cook slowly until they are very soft and sweet. This will take at least 20 minutes.Once caramelised, stir in the sherry vinegar.Roll out the pastry into a rectangle, about 26x30cm/10½x12in, and place on the prepared baking tray. Spread the mushroom paste down the central third of the pastry, leaving a 5cm/2in gap at the top and bottom.Mix the sausagemeat with the black pudding, mould into a long sausage shape that will fit on top of the mushroom paste and place it on the paste. Spread the caramelised onions on top of it.Cut 2cm/¾in strips all the way down the pastry on each side of the filling. Take one strip over the filling from one side, then one from the other and so on, crossing the strips over to form a plaited effect. Tuck the ends of the pastry under the plait, trimming off excess if necessary. Brush the plait with beaten egg and sprinkle with sesame seeds.Bake for 30 minutes or until the pastry is golden-brown. Leave to settle for 10 minutes or so, then serve hot or cold. This is delicious with a dollop of apple sauce on the side. For the puff pastry, combine the flours and salt in a bowl. Mix in enough cold water to form a reasonably tight but still kneadable dough (about 75-100ml/2½-3½fl oz). For the puff pastry, combine the flours and salt in a bowl. Mix in enough cold water to form a reasonably tight but still kneadable dough (about 75-100ml/2½-3½fl oz). Turn out on to a lightly floured surface and knead for 5-10 minutes, or until smooth. Turn out on to a lightly floured surface and knead for 5-10 minutes, or until smooth. Form into a rough rectangle, wrap in cling film and place in the fridge for at least seven hours. Form into a rough rectangle, wrap in cling film and place in the fridge for at least seven hours. Meanwhile, use a rolling pin to flatten the butter into a rectangle, 20cm/8in long and just slightly less than 12cm/4½in wide. Wrap this in cling film and return to the fridge. Meanwhile, use a rolling pin to flatten the butter into a rectangle, 20cm/8in long and just slightly less than 12cm/4½in wide. Wrap this in cling film and return to the fridge. On a floured surface, roll out the chilled dough to a rectangle, 12x30cm/4½x12in. On a floured surface, roll out the chilled dough to a rectangle, 12x30cm/4½x12in. Place the chilled butter on the dough so that it covers the bottom two-thirds. Make sure it’s positioned neatly and comes almost to the edges of the dough. Place the chilled butter on the dough so that it covers the bottom two-thirds. Make sure it’s positioned neatly and comes almost to the edges of the dough. Lift the exposed dough at the top and fold down over half of the butter. Fold the butter-covered bottom half of dough over the top. Lift the exposed dough at the top and fold down over half of the butter. Fold the butter-covered bottom half of dough over the top. You will now have a sandwich of two layers of butter and three of dough. You will now have a sandwich of two layers of butter and three of dough. Seal the edges by pinching together. Place in a plastic food bag and chill in the fridge for an hour. Seal the edges by pinching together. Place in a plastic food bag and chill in the fridge for an hour. Remove the dough from the bag and with the short end towards you, fold the top quarter down and the bottom quarter up so that they meet in the middle, then fold the dough in half along the centre line. Chill for an hour. Remove the dough from the bag and with the short end towards you, fold the top quarter down and the bottom quarter up so that they meet in the middle, then fold the dough in half along the centre line. Chill for an hour. Remove the dough and with the short end towards you, fold down one-third of the dough and fold the bottom third up. Chill for an hour. Remove the dough and with the short end towards you, fold down one-third of the dough and fold the bottom third up. Chill for an hour. Remove the dough and repeat the last process. The dough is now ready to use. Wrap in cling film and chill in the fridge while you make the filling. Remove the dough and repeat the last process. The dough is now ready to use. Wrap in cling film and chill in the fridge while you make the filling. Heat your oven to 200C/400F/Gas 6 and line a large, lipped baking tray with baking parchment (some butter may leak out of the pastry). Heat your oven to 200C/400F/Gas 6 and line a large, lipped baking tray with baking parchment (some butter may leak out of the pastry). Put the mushrooms in a food processor and season with salt and pepper. Pulse until the mushrooms are broken down to a rough paste. Add the thyme and give the mix a final pulse. Put the mushrooms in a food processor and season with salt and pepper. Pulse until the mushrooms are broken down to a rough paste. Add the thyme and give the mix a final pulse. Put the mushroom mixture into a dry frying pan on a medium-high heat and cook, stirring often, until all the moisture has evaporated from the mushrooms. Remove from the pan and leave to cool. Put the mushroom mixture into a dry frying pan on a medium-high heat and cook, stirring often, until all the moisture has evaporated from the mushrooms. Remove from the pan and leave to cool. Meanwhile, heat the oil and butter in a large frying pan over a medium-low heat. Add the onions with the sugar and cook slowly until they are very soft and sweet. This will take at least 20 minutes. Meanwhile, heat the oil and butter in a large frying pan over a medium-low heat. Add the onions with the sugar and cook slowly until they are very soft and sweet. This will take at least 20 minutes. Once caramelised, stir in the sherry vinegar. Once caramelised, stir in the sherry vinegar. Roll out the pastry into a rectangle, about 26x30cm/10½x12in, and place on the prepared baking tray. Spread the mushroom paste down the central third of the pastry, leaving a 5cm/2in gap at the top and bottom. Roll out the pastry into a rectangle, about 26x30cm/10½x12in, and place on the prepared baking tray. Spread the mushroom paste down the central third of the pastry, leaving a 5cm/2in gap at the top and bottom. Mix the sausagemeat with the black pudding, mould into a long sausage shape that will fit on top of the mushroom paste and place it on the paste. Spread the caramelised onions on top of it. Mix the sausagemeat with the black pudding, mould into a long sausage shape that will fit on top of the mushroom paste and place it on the paste. Spread the caramelised onions on top of it. Cut 2cm/¾in strips all the way down the pastry on each side of the filling. Take one strip over the filling from one side, then one from the other and so on, crossing the strips over to form a plaited effect. Tuck the ends of the pastry under the plait, trimming off excess if necessary. Brush the plait with beaten egg and sprinkle with sesame seeds. Cut 2cm/¾in strips all the way down the pastry on each side of the filling. Take one strip over the filling from one side, then one from the other and so on, crossing the strips over to form a plaited effect. Tuck the ends of the pastry under the plait, trimming off excess if necessary. Brush the plait with beaten egg and sprinkle with sesame seeds. Bake for 30 minutes or until the pastry is golden-brown. Leave to settle for 10 minutes or so, then serve hot or cold. This is delicious with a dollop of apple sauce on the side. Bake for 30 minutes or until the pastry is golden-brown. Leave to settle for 10 minutes or so, then serve hot or cold. This is delicious with a dollop of apple sauce on the side."
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Sun-dried tomato, emmental cheese and pesto puff pastry tarts An average of 5.0 out of 5 stars from 2 ratings These summery tarts are perfect for a light lunch. Make ahead and pack for a picnic on a sunny day. 250g/9oz plain flour, plus extra for dusting250g/9oz very cold butter, cut into small cubes½ tsp salt125ml/4fl oz ice cold water 250g/9oz plain flour, plus extra for dusting 250g/9oz very cold butter, cut into small cubes ½ tsp salt 125ml/4fl oz ice cold water 60g/2¼oz fresh basil leaves50g/2oz pine nuts, toasted50g/2oz Parmesan, grated2 cloves garlic, peeled125-175ml/4-6fl oz extra virgin olive oil 60g/2¼oz fresh basil leaves 50g/2oz pine nuts, toasted 50g/2oz Parmesan, grated 2 cloves garlic, peeled 125-175ml/4-6fl oz extra virgin olive oil 275g/10oz puff pastry (from above)2 tbsp wholegrain mustard200g/7oz emmental cheese, grated100g/4oz fresh tomatoes, sliced75g/2¾oz sun-dried tomatoes, diced2 tbsp olive oil1 egg yolk, beatenhandful rocket leaves, to serve 275g/10oz puff pastry (from above) 2 tbsp wholegrain mustard 200g/7oz emmental cheese, grated 100g/4oz fresh tomatoes, sliced 75g/2¾oz sun-dried tomatoes, diced 2 tbsp olive oil 1 egg yolk, beaten handful rocket leaves, to serve Method For the rough puff pastry, place the flour in a mound on a clean work surface and make a deep well in the centre using your fingers. Place the butter cubes and salt into the well and, using the fingertips of one hand, work the ingredients together, gradually drawing more flour into the well with the other hand. Work in the flour until the mixture is loosely but well combined and still with lumps of butter visible.Gradually add the iced water and mix until you have a rough dough. (You may not need all of the water. Take care not to overwork the mixture.) Roll the dough into a ball, wrap in cling film and chill for 20 minutes in the fridge.When the dough has chilled, roll it out on a lightly-floured work surface into a 40x20cm/16x8in rectangle. Fold the rectangle into three and give it a quarter turn. Repeat the process, giving the folded pastry another quarter turn. Wrap the pastry in cling film and chill for a further 30 minutes. Once chilled, repeat the process of rolling, folding and turning two more times, making a total of four turns. Wrap the pastry in cling film and place in the fridge for at least 30 minutes.For the pesto, place the basil, pine nuts, Parmesan and garlic in a pestle and mortar and grind, while gradually adding the extra virgin olive oil until a paste is formed. For the tarts, preheat the oven to 200C/180C Fan/Gas 6. Roll the pastry out on a lightly-floured surface to a 2mm/1/8in thickness. Cut out six discs using a 12cm/5in pastry cutter. Score around the edge of the circle about 2cm from the edge. Line a baking tray with baking parchment and brush with a little cold water. Transfer each of the pastry discs onto the tray using a palette knife.Brush the inside ring of the tarts with the mustard, sprinkle over the cheese and top with the two types of tomatoes. Drizzle with olive oil and brush the pastry with egg yolk around the edges.Bake in the oven for 12-15 minutes, or until the pastry is golden-brown. To serve, garnish the tarts with the pesto and some fresh rocket. For the rough puff pastry, place the flour in a mound on a clean work surface and make a deep well in the centre using your fingers. Place the butter cubes and salt into the well and, using the fingertips of one hand, work the ingredients together, gradually drawing more flour into the well with the other hand. Work in the flour until the mixture is loosely but well combined and still with lumps of butter visible. For the rough puff pastry, place the flour in a mound on a clean work surface and make a deep well in the centre using your fingers. Place the butter cubes and salt into the well and, using the fingertips of one hand, work the ingredients together, gradually drawing more flour into the well with the other hand. Work in the flour until the mixture is loosely but well combined and still with lumps of butter visible. Gradually add the iced water and mix until you have a rough dough. (You may not need all of the water. Take care not to overwork the mixture.) Roll the dough into a ball, wrap in cling film and chill for 20 minutes in the fridge. Gradually add the iced water and mix until you have a rough dough. (You may not need all of the water. Take care not to overwork the mixture.) Roll the dough into a ball, wrap in cling film and chill for 20 minutes in the fridge. When the dough has chilled, roll it out on a lightly-floured work surface into a 40x20cm/16x8in rectangle. Fold the rectangle into three and give it a quarter turn. Repeat the process, giving the folded pastry another quarter turn. Wrap the pastry in cling film and chill for a further 30 minutes. Once chilled, repeat the process of rolling, folding and turning two more times, making a total of four turns. Wrap the pastry in cling film and place in the fridge for at least 30 minutes. When the dough has chilled, roll it out on a lightly-floured work surface into a 40x20cm/16x8in rectangle. Fold the rectangle into three and give it a quarter turn. Repeat the process, giving the folded pastry another quarter turn. Wrap the pastry in cling film and chill for a further 30 minutes. Once chilled, repeat the process of rolling, folding and turning two more times, making a total of four turns. Wrap the pastry in cling film and place in the fridge for at least 30 minutes. For the pesto, place the basil, pine nuts, Parmesan and garlic in a pestle and mortar and grind, while gradually adding the extra virgin olive oil until a paste is formed. For the pesto, place the basil, pine nuts, Parmesan and garlic in a pestle and mortar and grind, while gradually adding the extra virgin olive oil until a paste is formed. For the tarts, preheat the oven to 200C/180C Fan/Gas 6. For the tarts, preheat the oven to 200C/180C Fan/Gas 6. Roll the pastry out on a lightly-floured surface to a 2mm/1/8in thickness. Cut out six discs using a 12cm/5in pastry cutter. Score around the edge of the circle about 2cm from the edge. Line a baking tray with baking parchment and brush with a little cold water. Transfer each of the pastry discs onto the tray using a palette knife. Roll the pastry out on a lightly-floured surface to a 2mm/1/8in thickness. Cut out six discs using a 12cm/5in pastry cutter. Score around the edge of the circle about 2cm from the edge. Line a baking tray with baking parchment and brush with a little cold water. Transfer each of the pastry discs onto the tray using a palette knife. Brush the inside ring of the tarts with the mustard, sprinkle over the cheese and top with the two types of tomatoes. Drizzle with olive oil and brush the pastry with egg yolk around the edges. Brush the inside ring of the tarts with the mustard, sprinkle over the cheese and top with the two types of tomatoes. Drizzle with olive oil and brush the pastry with egg yolk around the edges. Bake in the oven for 12-15 minutes, or until the pastry is golden-brown. Bake in the oven for 12-15 minutes, or until the pastry is golden-brown. To serve, garnish the tarts with the pesto and some fresh rocket. To serve, garnish the tarts with the pesto and some fresh rocket. | {
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"content": "Sun-dried tomato, emmental cheese and pesto puff pastry tarts An average of 5.0 out of 5 stars from 2 ratings These summery tarts are perfect for a light lunch. Make ahead and pack for a picnic on a sunny day. 250g/9oz plain flour, plus extra for dusting250g/9oz very cold butter, cut into small cubes½ tsp salt125ml/4fl oz ice cold water 250g/9oz plain flour, plus extra for dusting 250g/9oz very cold butter, cut into small cubes ½ tsp salt 125ml/4fl oz ice cold water 60g/2¼oz fresh basil leaves50g/2oz pine nuts, toasted50g/2oz Parmesan, grated2 cloves garlic, peeled125-175ml/4-6fl oz extra virgin olive oil 60g/2¼oz fresh basil leaves 50g/2oz pine nuts, toasted 50g/2oz Parmesan, grated 2 cloves garlic, peeled 125-175ml/4-6fl oz extra virgin olive oil 275g/10oz puff pastry (from above)2 tbsp wholegrain mustard200g/7oz emmental cheese, grated100g/4oz fresh tomatoes, sliced75g/2¾oz sun-dried tomatoes, diced2 tbsp olive oil1 egg yolk, beatenhandful rocket leaves, to serve 275g/10oz puff pastry (from above) 2 tbsp wholegrain mustard 200g/7oz emmental cheese, grated 100g/4oz fresh tomatoes, sliced 75g/2¾oz sun-dried tomatoes, diced 2 tbsp olive oil 1 egg yolk, beaten handful rocket leaves, to serve Method For the rough puff pastry, place the flour in a mound on a clean work surface and make a deep well in the centre using your fingers. Place the butter cubes and salt into the well and, using the fingertips of one hand, work the ingredients together, gradually drawing more flour into the well with the other hand. Work in the flour until the mixture is loosely but well combined and still with lumps of butter visible.Gradually add the iced water and mix until you have a rough dough. (You may not need all of the water. Take care not to overwork the mixture.) Roll the dough into a ball, wrap in cling film and chill for 20 minutes in the fridge.When the dough has chilled, roll it out on a lightly-floured work surface into a 40x20cm/16x8in rectangle. Fold the rectangle into three and give it a quarter turn. Repeat the process, giving the folded pastry another quarter turn. Wrap the pastry in cling film and chill for a further 30 minutes. Once chilled, repeat the process of rolling, folding and turning two more times, making a total of four turns. Wrap the pastry in cling film and place in the fridge for at least 30 minutes.For the pesto, place the basil, pine nuts, Parmesan and garlic in a pestle and mortar and grind, while gradually adding the extra virgin olive oil until a paste is formed. For the tarts, preheat the oven to 200C/180C Fan/Gas 6. Roll the pastry out on a lightly-floured surface to a 2mm/1/8in thickness. Cut out six discs using a 12cm/5in pastry cutter. Score around the edge of the circle about 2cm from the edge. Line a baking tray with baking parchment and brush with a little cold water. Transfer each of the pastry discs onto the tray using a palette knife.Brush the inside ring of the tarts with the mustard, sprinkle over the cheese and top with the two types of tomatoes. Drizzle with olive oil and brush the pastry with egg yolk around the edges.Bake in the oven for 12-15 minutes, or until the pastry is golden-brown. To serve, garnish the tarts with the pesto and some fresh rocket. For the rough puff pastry, place the flour in a mound on a clean work surface and make a deep well in the centre using your fingers. Place the butter cubes and salt into the well and, using the fingertips of one hand, work the ingredients together, gradually drawing more flour into the well with the other hand. Work in the flour until the mixture is loosely but well combined and still with lumps of butter visible. For the rough puff pastry, place the flour in a mound on a clean work surface and make a deep well in the centre using your fingers. Place the butter cubes and salt into the well and, using the fingertips of one hand, work the ingredients together, gradually drawing more flour into the well with the other hand. Work in the flour until the mixture is loosely but well combined and still with lumps of butter visible. Gradually add the iced water and mix until you have a rough dough. (You may not need all of the water. Take care not to overwork the mixture.) Roll the dough into a ball, wrap in cling film and chill for 20 minutes in the fridge. Gradually add the iced water and mix until you have a rough dough. (You may not need all of the water. Take care not to overwork the mixture.) Roll the dough into a ball, wrap in cling film and chill for 20 minutes in the fridge. When the dough has chilled, roll it out on a lightly-floured work surface into a 40x20cm/16x8in rectangle. Fold the rectangle into three and give it a quarter turn. Repeat the process, giving the folded pastry another quarter turn. Wrap the pastry in cling film and chill for a further 30 minutes. Once chilled, repeat the process of rolling, folding and turning two more times, making a total of four turns. Wrap the pastry in cling film and place in the fridge for at least 30 minutes. When the dough has chilled, roll it out on a lightly-floured work surface into a 40x20cm/16x8in rectangle. Fold the rectangle into three and give it a quarter turn. Repeat the process, giving the folded pastry another quarter turn. Wrap the pastry in cling film and chill for a further 30 minutes. Once chilled, repeat the process of rolling, folding and turning two more times, making a total of four turns. Wrap the pastry in cling film and place in the fridge for at least 30 minutes. For the pesto, place the basil, pine nuts, Parmesan and garlic in a pestle and mortar and grind, while gradually adding the extra virgin olive oil until a paste is formed. For the pesto, place the basil, pine nuts, Parmesan and garlic in a pestle and mortar and grind, while gradually adding the extra virgin olive oil until a paste is formed. For the tarts, preheat the oven to 200C/180C Fan/Gas 6. For the tarts, preheat the oven to 200C/180C Fan/Gas 6. Roll the pastry out on a lightly-floured surface to a 2mm/1/8in thickness. Cut out six discs using a 12cm/5in pastry cutter. Score around the edge of the circle about 2cm from the edge. Line a baking tray with baking parchment and brush with a little cold water. Transfer each of the pastry discs onto the tray using a palette knife. Roll the pastry out on a lightly-floured surface to a 2mm/1/8in thickness. Cut out six discs using a 12cm/5in pastry cutter. Score around the edge of the circle about 2cm from the edge. Line a baking tray with baking parchment and brush with a little cold water. Transfer each of the pastry discs onto the tray using a palette knife. Brush the inside ring of the tarts with the mustard, sprinkle over the cheese and top with the two types of tomatoes. Drizzle with olive oil and brush the pastry with egg yolk around the edges. Brush the inside ring of the tarts with the mustard, sprinkle over the cheese and top with the two types of tomatoes. Drizzle with olive oil and brush the pastry with egg yolk around the edges. Bake in the oven for 12-15 minutes, or until the pastry is golden-brown. Bake in the oven for 12-15 minutes, or until the pastry is golden-brown. To serve, garnish the tarts with the pesto and some fresh rocket. To serve, garnish the tarts with the pesto and some fresh rocket."
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} | db344b3aebba0dcf037dd86d502b64f57d029d31d67305302bf256744cf9f6d5 | Puff pastry recipe
An average of 0.0 out of 5 stars from 0 ratings Thin layers of butter folded into the pastry dough result in a crisp laminated puff pastry. 225g/8oz plain flourpinch of salt30g/1oz lard150ml/5fl oz cold water150g/5oz butter 225g/8oz plain flour pinch of salt 30g/1oz lard 150ml/5fl oz cold water 150g/5oz butter Method Sift together the flour and the salt and rub in the lard. Stir in enough of the water to make a soft dough, wrap in clingfilm and chill for 20 minutes.Put the butter between 2 pieces of greaseproof paper and flatten out with a rolling pin until it is a rectangle 10 x 7.5cm/4 x 3in.Roll out the dough to another rectangle that measures 12.5 x 25cm/5 x 10in.Take the butter out of the paper and put on the dough rectangle. Bring the corners of the dough together to make an envelope. Chill for 10 minutes.Roll out the envelope on a floured surface to make a rectangle that is 3 times longer than it is wide. Fold one third into the middle and then the other third on top. Seal the edges lightly with a rolling pin and turn the pastry 90 degrees.Repeat stage 5 and chill for 30 minutes.Repeat this rolling and folding twice more and then chill for another 30 minutes and then do two more - the pastry will have been rolled and folded six times altogether.Now roll out and use as required.It is important that the pastry is well chilled otherwise the pastry will become greasy and tough when baked. Also the butter might come through the surface, if this happens, dab on a little flour. Sift together the flour and the salt and rub in the lard. Stir in enough of the water to make a soft dough, wrap in clingfilm and chill for 20 minutes. Sift together the flour and the salt and rub in the lard. Stir in enough of the water to make a soft dough, wrap in clingfilm and chill for 20 minutes. Put the butter between 2 pieces of greaseproof paper and flatten out with a rolling pin until it is a rectangle 10 x 7.5cm/4 x 3in. Put the butter between 2 pieces of greaseproof paper and flatten out with a rolling pin until it is a rectangle 10 x 7.5cm/4 x 3in. Roll out the dough to another rectangle that measures 12.5 x 25cm/5 x 10in. Roll out the dough to another rectangle that measures 12.5 x 25cm/5 x 10in. Take the butter out of the paper and put on the dough rectangle. Bring the corners of the dough together to make an envelope. Chill for 10 minutes. Take the butter out of the paper and put on the dough rectangle. Bring the corners of the dough together to make an envelope. Chill for 10 minutes. Roll out the envelope on a floured surface to make a rectangle that is 3 times longer than it is wide. Fold one third into the middle and then the other third on top. Seal the edges lightly with a rolling pin and turn the pastry 90 degrees. Roll out the envelope on a floured surface to make a rectangle that is 3 times longer than it is wide. Fold one third into the middle and then the other third on top. Seal the edges lightly with a rolling pin and turn the pastry 90 degrees. Repeat stage 5 and chill for 30 minutes. Repeat stage 5 and chill for 30 minutes. Repeat this rolling and folding twice more and then chill for another 30 minutes and then do two more - the pastry will have been rolled and folded six times altogether. Repeat this rolling and folding twice more and then chill for another 30 minutes and then do two more - the pastry will have been rolled and folded six times altogether. Now roll out and use as required. Now roll out and use as required. It is important that the pastry is well chilled otherwise the pastry will become greasy and tough when baked. Also the butter might come through the surface, if this happens, dab on a little flour. It is important that the pastry is well chilled otherwise the pastry will become greasy and tough when baked. Also the butter might come through the surface, if this happens, dab on a little flour. Recipe tips The more you fold the flakier the pastry. This recipe repeats the folding and turning process six times for an extra flaky pastry, but often only four turns are completed, so you can always do less depending on the result you want to achieve. | {
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"content": "An average of 0.0 out of 5 stars from 0 ratings Thin layers of butter folded into the pastry dough result in a crisp laminated puff pastry. 225g/8oz plain flourpinch of salt30g/1oz lard150ml/5fl oz cold water150g/5oz butter 225g/8oz plain flour pinch of salt 30g/1oz lard 150ml/5fl oz cold water 150g/5oz butter Method Sift together the flour and the salt and rub in the lard. Stir in enough of the water to make a soft dough, wrap in clingfilm and chill for 20 minutes.Put the butter between 2 pieces of greaseproof paper and flatten out with a rolling pin until it is a rectangle 10 x 7.5cm/4 x 3in.Roll out the dough to another rectangle that measures 12.5 x 25cm/5 x 10in.Take the butter out of the paper and put on the dough rectangle. Bring the corners of the dough together to make an envelope. Chill for 10 minutes.Roll out the envelope on a floured surface to make a rectangle that is 3 times longer than it is wide. Fold one third into the middle and then the other third on top. Seal the edges lightly with a rolling pin and turn the pastry 90 degrees.Repeat stage 5 and chill for 30 minutes.Repeat this rolling and folding twice more and then chill for another 30 minutes and then do two more - the pastry will have been rolled and folded six times altogether.Now roll out and use as required.It is important that the pastry is well chilled otherwise the pastry will become greasy and tough when baked. Also the butter might come through the surface, if this happens, dab on a little flour. Sift together the flour and the salt and rub in the lard. Stir in enough of the water to make a soft dough, wrap in clingfilm and chill for 20 minutes. Sift together the flour and the salt and rub in the lard. Stir in enough of the water to make a soft dough, wrap in clingfilm and chill for 20 minutes. Put the butter between 2 pieces of greaseproof paper and flatten out with a rolling pin until it is a rectangle 10 x 7.5cm/4 x 3in. Put the butter between 2 pieces of greaseproof paper and flatten out with a rolling pin until it is a rectangle 10 x 7.5cm/4 x 3in. Roll out the dough to another rectangle that measures 12.5 x 25cm/5 x 10in. Roll out the dough to another rectangle that measures 12.5 x 25cm/5 x 10in. Take the butter out of the paper and put on the dough rectangle. Bring the corners of the dough together to make an envelope. Chill for 10 minutes. Take the butter out of the paper and put on the dough rectangle. Bring the corners of the dough together to make an envelope. Chill for 10 minutes. Roll out the envelope on a floured surface to make a rectangle that is 3 times longer than it is wide. Fold one third into the middle and then the other third on top. Seal the edges lightly with a rolling pin and turn the pastry 90 degrees. Roll out the envelope on a floured surface to make a rectangle that is 3 times longer than it is wide. Fold one third into the middle and then the other third on top. Seal the edges lightly with a rolling pin and turn the pastry 90 degrees. Repeat stage 5 and chill for 30 minutes. Repeat stage 5 and chill for 30 minutes. Repeat this rolling and folding twice more and then chill for another 30 minutes and then do two more - the pastry will have been rolled and folded six times altogether. Repeat this rolling and folding twice more and then chill for another 30 minutes and then do two more - the pastry will have been rolled and folded six times altogether. Now roll out and use as required. Now roll out and use as required. It is important that the pastry is well chilled otherwise the pastry will become greasy and tough when baked. Also the butter might come through the surface, if this happens, dab on a little flour. It is important that the pastry is well chilled otherwise the pastry will become greasy and tough when baked. Also the butter might come through the surface, if this happens, dab on a little flour. Recipe tips The more you fold the flakier the pastry. This recipe repeats the folding and turning process six times for an extra flaky pastry, but often only four turns are completed, so you can always do less depending on the result you want to achieve."
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} | 4a829799d330712f160eae3f6937de4e36aff81e20db3f34afa760307aae0225 | Homemade puff pastry sausage rolls recipe
For the pastry, place the flour and salt in a large mixing bowl. Add the water and lemon juice. Mix to combine and then tip out onto a floured work surface. Briefly knead to form a rough, but evenly combined, dough. Place the pastry in the fridge to rest for 1-2 hours.On a lightly floured work surface, roll the pastry out into a rectangle approximately 50x30cm/20x12in. Slice the butter and lay this over two-thirds of the dough. Fold the unbuttered dough third over the buttered one, then flip that over the remaining buttered third so that the butter is wrapped inside the dough. Take a rolling pin and lightly roll the upper surface of the dough to press out any air bubbles. Seal the edges with a sharp whack of the rolling pin.Give the pastry what is known as one single turn – fold the bottom third of the pastry up, then the top third down. Roll the pastry out towards the folded edges until it measures roughly 60x25cm/23x10in, then fold the pastry in by thirds again. Give the pastry a further two turns, without resting in between. Place the pastry on a plate, cover with cling film and transfer to the fridge to chill for 30 minutes.Preheat the oven to 200C/400F/Gas 6 and line a baking tray with baking paper.For the filling, in a bowl combine the dried herbs, salt and pepper, pork mince, Worcestershire sauce, sage and thyme. Stir, then add breadcrumbs. Mix well.Remove the pastry from the fridge and roll it into a fairly shallow rectangle at least 24cm/9½in long. If necessary, trim the edges to make a neat rectangle.Roll the meat into a long, thin sausage, approximately the same length as the pastry. (Don’t make it too thick or the sausage will not cook.)Place the sausage on the pastry and roll the pastry around the sausage. Brush some egg wash on to seal the edge of the pastry. Trim any the excess pastry and discard.Cut the sausage roll into three equal parts, then divide each part into three or four mini sausage rolls. Brush with egg wash all over the top.Place the rolls on the lined baking tray and bake for 20 minutes, or until puffed and golden-brown. For the pastry, place the flour and salt in a large mixing bowl. Add the water and lemon juice. Mix to combine and then tip out onto a floured work surface. Briefly knead to form a rough, but evenly combined, dough. For the pastry, place the flour and salt in a large mixing bowl. Add the water and lemon juice. Mix to combine and then tip out onto a floured work surface. Briefly knead to form a rough, but evenly combined, dough. Place the pastry in the fridge to rest for 1-2 hours. Place the pastry in the fridge to rest for 1-2 hours. On a lightly floured work surface, roll the pastry out into a rectangle approximately 50x30cm/20x12in. Slice the butter and lay this over two-thirds of the dough. Fold the unbuttered dough third over the buttered one, then flip that over the remaining buttered third so that the butter is wrapped inside the dough. Take a rolling pin and lightly roll the upper surface of the dough to press out any air bubbles. Seal the edges with a sharp whack of the rolling pin. On a lightly floured work surface, roll the pastry out into a rectangle approximately 50x30cm/20x12in. Slice the butter and lay this over two-thirds of the dough. Fold the unbuttered dough third over the buttered one, then flip that over the remaining buttered third so that the butter is wrapped inside the dough. Take a rolling pin and lightly roll the upper surface of the dough to press out any air bubbles. Seal the edges with a sharp whack of the rolling pin. Give the pastry what is known as one single turn – fold the bottom third of the pastry up, then the top third down. Roll the pastry out towards the folded edges until it measures roughly 60x25cm/23x10in, then fold the pastry in by thirds again. Give the pastry what is known as one single turn – fold the bottom third of the pastry up, then the top third down. Roll the pastry out towards the folded edges until it measures roughly 60x25cm/23x10in, then fold the pastry in by thirds again. Give the pastry a further two turns, without resting in between. Place the pastry on a plate, cover with cling film and transfer to the fridge to chill for 30 minutes. Give the pastry a further two turns, without resting in between. Place the pastry on a plate, cover with cling film and transfer to the fridge to chill for 30 minutes. Preheat the oven to 200C/400F/Gas 6 and line a baking tray with baking paper. Preheat the oven to 200C/400F/Gas 6 and line a baking tray with baking paper. For the filling, in a bowl combine the dried herbs, salt and pepper, pork mince, Worcestershire sauce, sage and thyme. Stir, then add breadcrumbs. Mix well. For the filling, in a bowl combine the dried herbs, salt and pepper, pork mince, Worcestershire sauce, sage and thyme. Stir, then add breadcrumbs. Mix well. Remove the pastry from the fridge and roll it into a fairly shallow rectangle at least 24cm/9½in long. If necessary, trim the edges to make a neat rectangle. Remove the pastry from the fridge and roll it into a fairly shallow rectangle at least 24cm/9½in long. If necessary, trim the edges to make a neat rectangle. Roll the meat into a long, thin sausage, approximately the same length as the pastry. (Don’t make it too thick or the sausage will not cook.) Roll the meat into a long, thin sausage, approximately the same length as the pastry. (Don’t make it too thick or the sausage will not cook.) Place the sausage on the pastry and roll the pastry around the sausage. Brush some egg wash on to seal the edge of the pastry. Trim any the excess pastry and discard. Place the sausage on the pastry and roll the pastry around the sausage. Brush some egg wash on to seal the edge of the pastry. Trim any the excess pastry and discard. Cut the sausage roll into three equal parts, then divide each part into three or four mini sausage rolls. Brush with egg wash all over the top. Cut the sausage roll into three equal parts, then divide each part into three or four mini sausage rolls. Brush with egg wash all over the top. Place the rolls on the lined baking tray and bake for 20 minutes, or until puffed and golden-brown. Place the rolls on the lined baking tray and bake for 20 minutes, or until puffed and golden-brown. | {
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"title": "Homemade puff pastry sausage rolls recipe",
"content": "For the pastry, place the flour and salt in a large mixing bowl. Add the water and lemon juice. Mix to combine and then tip out onto a floured work surface. Briefly knead to form a rough, but evenly combined, dough. Place the pastry in the fridge to rest for 1-2 hours.On a lightly floured work surface, roll the pastry out into a rectangle approximately 50x30cm/20x12in. Slice the butter and lay this over two-thirds of the dough. Fold the unbuttered dough third over the buttered one, then flip that over the remaining buttered third so that the butter is wrapped inside the dough. Take a rolling pin and lightly roll the upper surface of the dough to press out any air bubbles. Seal the edges with a sharp whack of the rolling pin.Give the pastry what is known as one single turn – fold the bottom third of the pastry up, then the top third down. Roll the pastry out towards the folded edges until it measures roughly 60x25cm/23x10in, then fold the pastry in by thirds again. Give the pastry a further two turns, without resting in between. Place the pastry on a plate, cover with cling film and transfer to the fridge to chill for 30 minutes.Preheat the oven to 200C/400F/Gas 6 and line a baking tray with baking paper.For the filling, in a bowl combine the dried herbs, salt and pepper, pork mince, Worcestershire sauce, sage and thyme. Stir, then add breadcrumbs. Mix well.Remove the pastry from the fridge and roll it into a fairly shallow rectangle at least 24cm/9½in long. If necessary, trim the edges to make a neat rectangle.Roll the meat into a long, thin sausage, approximately the same length as the pastry. (Don’t make it too thick or the sausage will not cook.)Place the sausage on the pastry and roll the pastry around the sausage. Brush some egg wash on to seal the edge of the pastry. Trim any the excess pastry and discard.Cut the sausage roll into three equal parts, then divide each part into three or four mini sausage rolls. Brush with egg wash all over the top.Place the rolls on the lined baking tray and bake for 20 minutes, or until puffed and golden-brown. For the pastry, place the flour and salt in a large mixing bowl. Add the water and lemon juice. Mix to combine and then tip out onto a floured work surface. Briefly knead to form a rough, but evenly combined, dough. For the pastry, place the flour and salt in a large mixing bowl. Add the water and lemon juice. Mix to combine and then tip out onto a floured work surface. Briefly knead to form a rough, but evenly combined, dough. Place the pastry in the fridge to rest for 1-2 hours. Place the pastry in the fridge to rest for 1-2 hours. On a lightly floured work surface, roll the pastry out into a rectangle approximately 50x30cm/20x12in. Slice the butter and lay this over two-thirds of the dough. Fold the unbuttered dough third over the buttered one, then flip that over the remaining buttered third so that the butter is wrapped inside the dough. Take a rolling pin and lightly roll the upper surface of the dough to press out any air bubbles. Seal the edges with a sharp whack of the rolling pin. On a lightly floured work surface, roll the pastry out into a rectangle approximately 50x30cm/20x12in. Slice the butter and lay this over two-thirds of the dough. Fold the unbuttered dough third over the buttered one, then flip that over the remaining buttered third so that the butter is wrapped inside the dough. Take a rolling pin and lightly roll the upper surface of the dough to press out any air bubbles. Seal the edges with a sharp whack of the rolling pin. Give the pastry what is known as one single turn – fold the bottom third of the pastry up, then the top third down. Roll the pastry out towards the folded edges until it measures roughly 60x25cm/23x10in, then fold the pastry in by thirds again. Give the pastry what is known as one single turn – fold the bottom third of the pastry up, then the top third down. Roll the pastry out towards the folded edges until it measures roughly 60x25cm/23x10in, then fold the pastry in by thirds again. Give the pastry a further two turns, without resting in between. Place the pastry on a plate, cover with cling film and transfer to the fridge to chill for 30 minutes. Give the pastry a further two turns, without resting in between. Place the pastry on a plate, cover with cling film and transfer to the fridge to chill for 30 minutes. Preheat the oven to 200C/400F/Gas 6 and line a baking tray with baking paper. Preheat the oven to 200C/400F/Gas 6 and line a baking tray with baking paper. For the filling, in a bowl combine the dried herbs, salt and pepper, pork mince, Worcestershire sauce, sage and thyme. Stir, then add breadcrumbs. Mix well. For the filling, in a bowl combine the dried herbs, salt and pepper, pork mince, Worcestershire sauce, sage and thyme. Stir, then add breadcrumbs. Mix well. Remove the pastry from the fridge and roll it into a fairly shallow rectangle at least 24cm/9½in long. If necessary, trim the edges to make a neat rectangle. Remove the pastry from the fridge and roll it into a fairly shallow rectangle at least 24cm/9½in long. If necessary, trim the edges to make a neat rectangle. Roll the meat into a long, thin sausage, approximately the same length as the pastry. (Don’t make it too thick or the sausage will not cook.) Roll the meat into a long, thin sausage, approximately the same length as the pastry. (Don’t make it too thick or the sausage will not cook.) Place the sausage on the pastry and roll the pastry around the sausage. Brush some egg wash on to seal the edge of the pastry. Trim any the excess pastry and discard. Place the sausage on the pastry and roll the pastry around the sausage. Brush some egg wash on to seal the edge of the pastry. Trim any the excess pastry and discard. Cut the sausage roll into three equal parts, then divide each part into three or four mini sausage rolls. Brush with egg wash all over the top. Cut the sausage roll into three equal parts, then divide each part into three or four mini sausage rolls. Brush with egg wash all over the top. Place the rolls on the lined baking tray and bake for 20 minutes, or until puffed and golden-brown. Place the rolls on the lined baking tray and bake for 20 minutes, or until puffed and golden-brown."
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} | 0859bcaafe425454855689146b6fdcf0fb6df68cf531a7cdd16657b8890e03ce | Gluten-free cheese scones recipe
An average of 4.8 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gluten-free_cheese_39229_16x9.jpg Make these easy cheese scones that are free from gluten and wheat, perfect for teatime or alongside a bowl of soup. 340g/12oz gluten-free self-raising flour, plus extra for dusting1 tsp gluten-free baking powder ¼ tsp xanthan gum85g/3oz cold butter, cubed200g/7oz extra mature cheddar, grated2 tbsp finely chopped fresh chives1½ tbsp mustard powder180ml/6fl oz semi-skimmed milk, or any milk of your choice1 free-range egg, beaten pinch each of salt and pepperbutter, to servechilli jam, to serve 340g/12oz gluten-free self-raising flour, plus extra for dusting 1 tsp gluten-free baking powder ¼ tsp xanthan gum 85g/3oz cold butter, cubed 200g/7oz extra mature cheddar, grated 2 tbsp finely chopped fresh chives 1½ tbsp mustard powder 180ml/6fl oz semi-skimmed milk, or any milk of your choice 1 free-range egg, beaten pinch each of salt and pepper butter, to serve chilli jam, to serve Method Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking tray with baking paper and place in the oven to heat up.In a large mixing bowl, add the flour, baking powder and xanthan gum. Add the cubed butter and rub it in using your fingers until it forms a breadcrumb-like consistency. Stir in two-thirds of the cheese along with the chives, mustard powder, salt and pepper.Make a well in the middle of the dry mixture, then pour in the milk and use a metal spoon to mix it in. Keep mixing until it all forms a dough, then use your hands to bring it together into a ball.Lightly flour your work surface and hands. Place the dough ball on the floured surface and fold it over a few times until smooth – don’t overwork the dough. Form into a round shape about 3cm/1¼in thick.Grab a 7cm/3in pastry cutter and use to push down into the dough, then lift the scone out with the cutter. Push the scone out of the cutter onto another area of your work surface and repeat until you’ve used up all of the dough. Keep re-rounding the dough and cutting to ensure you don’t waste any.Brush the tops of the scones with the beaten egg and sprinkle over the remaining cheese.Place the scones on the heated baking tray and bake for 12–15 minutes until golden on top. Remove from the oven and transfer to a wire rack to cool slightly. Enjoy warm or at room temperature. I like mine with butter and chilli jam. Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking tray with baking paper and place in the oven to heat up. Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking tray with baking paper and place in the oven to heat up. In a large mixing bowl, add the flour, baking powder and xanthan gum. Add the cubed butter and rub it in using your fingers until it forms a breadcrumb-like consistency. Stir in two-thirds of the cheese along with the chives, mustard powder, salt and pepper. In a large mixing bowl, add the flour, baking powder and xanthan gum. Add the cubed butter and rub it in using your fingers until it forms a breadcrumb-like consistency. Stir in two-thirds of the cheese along with the chives, mustard powder, salt and pepper. Make a well in the middle of the dry mixture, then pour in the milk and use a metal spoon to mix it in. Keep mixing until it all forms a dough, then use your hands to bring it together into a ball. Make a well in the middle of the dry mixture, then pour in the milk and use a metal spoon to mix it in. Keep mixing until it all forms a dough, then use your hands to bring it together into a ball. Lightly flour your work surface and hands. Place the dough ball on the floured surface and fold it over a few times until smooth – don’t overwork the dough. Form into a round shape about 3cm/1¼in thick. Lightly flour your work surface and hands. Place the dough ball on the floured surface and fold it over a few times until smooth – don’t overwork the dough. Form into a round shape about 3cm/1¼in thick. Grab a 7cm/3in pastry cutter and use to push down into the dough, then lift the scone out with the cutter. Push the scone out of the cutter onto another area of your work surface and repeat until you’ve used up all of the dough. Keep re-rounding the dough and cutting to ensure you don’t waste any. Grab a 7cm/3in pastry cutter and use to push down into the dough, then lift the scone out with the cutter. Push the scone out of the cutter onto another area of your work surface and repeat until you’ve used up all of the dough. Keep re-rounding the dough and cutting to ensure you don’t waste any. Brush the tops of the scones with the beaten egg and sprinkle over the remaining cheese. Brush the tops of the scones with the beaten egg and sprinkle over the remaining cheese. Place the scones on the heated baking tray and bake for 12–15 minutes until golden on top. Remove from the oven and transfer to a wire rack to cool slightly. Enjoy warm or at room temperature. I like mine with butter and chilli jam. Place the scones on the heated baking tray and bake for 12–15 minutes until golden on top. Remove from the oven and transfer to a wire rack to cool slightly. Enjoy warm or at room temperature. I like mine with butter and chilli jam. Recipe tips These cheese scones can be frozen once baked, and will keep in the freezer for up to 3 months. | {
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"title": "Gluten-free cheese scones recipe",
"content": "An average of 4.8 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gluten-free_cheese_39229_16x9.jpg Make these easy cheese scones that are free from gluten and wheat, perfect for teatime or alongside a bowl of soup. 340g/12oz gluten-free self-raising flour, plus extra for dusting1 tsp gluten-free baking powder ¼ tsp xanthan gum85g/3oz cold butter, cubed200g/7oz extra mature cheddar, grated2 tbsp finely chopped fresh chives1½ tbsp mustard powder180ml/6fl oz semi-skimmed milk, or any milk of your choice1 free-range egg, beaten pinch each of salt and pepperbutter, to servechilli jam, to serve 340g/12oz gluten-free self-raising flour, plus extra for dusting 1 tsp gluten-free baking powder ¼ tsp xanthan gum 85g/3oz cold butter, cubed 200g/7oz extra mature cheddar, grated 2 tbsp finely chopped fresh chives 1½ tbsp mustard powder 180ml/6fl oz semi-skimmed milk, or any milk of your choice 1 free-range egg, beaten pinch each of salt and pepper butter, to serve chilli jam, to serve Method Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking tray with baking paper and place in the oven to heat up.In a large mixing bowl, add the flour, baking powder and xanthan gum. Add the cubed butter and rub it in using your fingers until it forms a breadcrumb-like consistency. Stir in two-thirds of the cheese along with the chives, mustard powder, salt and pepper.Make a well in the middle of the dry mixture, then pour in the milk and use a metal spoon to mix it in. Keep mixing until it all forms a dough, then use your hands to bring it together into a ball.Lightly flour your work surface and hands. Place the dough ball on the floured surface and fold it over a few times until smooth – don’t overwork the dough. Form into a round shape about 3cm/1¼in thick.Grab a 7cm/3in pastry cutter and use to push down into the dough, then lift the scone out with the cutter. Push the scone out of the cutter onto another area of your work surface and repeat until you’ve used up all of the dough. Keep re-rounding the dough and cutting to ensure you don’t waste any.Brush the tops of the scones with the beaten egg and sprinkle over the remaining cheese.Place the scones on the heated baking tray and bake for 12–15 minutes until golden on top. Remove from the oven and transfer to a wire rack to cool slightly. Enjoy warm or at room temperature. I like mine with butter and chilli jam. Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking tray with baking paper and place in the oven to heat up. Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking tray with baking paper and place in the oven to heat up. In a large mixing bowl, add the flour, baking powder and xanthan gum. Add the cubed butter and rub it in using your fingers until it forms a breadcrumb-like consistency. Stir in two-thirds of the cheese along with the chives, mustard powder, salt and pepper. In a large mixing bowl, add the flour, baking powder and xanthan gum. Add the cubed butter and rub it in using your fingers until it forms a breadcrumb-like consistency. Stir in two-thirds of the cheese along with the chives, mustard powder, salt and pepper. Make a well in the middle of the dry mixture, then pour in the milk and use a metal spoon to mix it in. Keep mixing until it all forms a dough, then use your hands to bring it together into a ball. Make a well in the middle of the dry mixture, then pour in the milk and use a metal spoon to mix it in. Keep mixing until it all forms a dough, then use your hands to bring it together into a ball. Lightly flour your work surface and hands. Place the dough ball on the floured surface and fold it over a few times until smooth – don’t overwork the dough. Form into a round shape about 3cm/1¼in thick. Lightly flour your work surface and hands. Place the dough ball on the floured surface and fold it over a few times until smooth – don’t overwork the dough. Form into a round shape about 3cm/1¼in thick. Grab a 7cm/3in pastry cutter and use to push down into the dough, then lift the scone out with the cutter. Push the scone out of the cutter onto another area of your work surface and repeat until you’ve used up all of the dough. Keep re-rounding the dough and cutting to ensure you don’t waste any. Grab a 7cm/3in pastry cutter and use to push down into the dough, then lift the scone out with the cutter. Push the scone out of the cutter onto another area of your work surface and repeat until you’ve used up all of the dough. Keep re-rounding the dough and cutting to ensure you don’t waste any. Brush the tops of the scones with the beaten egg and sprinkle over the remaining cheese. Brush the tops of the scones with the beaten egg and sprinkle over the remaining cheese. Place the scones on the heated baking tray and bake for 12–15 minutes until golden on top. Remove from the oven and transfer to a wire rack to cool slightly. Enjoy warm or at room temperature. I like mine with butter and chilli jam. Place the scones on the heated baking tray and bake for 12–15 minutes until golden on top. Remove from the oven and transfer to a wire rack to cool slightly. Enjoy warm or at room temperature. I like mine with butter and chilli jam. Recipe tips These cheese scones can be frozen once baked, and will keep in the freezer for up to 3 months."
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} | d8dd768bd3ca17c1c7a584f7702b27e75f8d1835552ad7be20fbd4133b4a1f35 | Scones three ways recipe
To make the base dough, preheat the oven to 220C/200C Fan/Gas 7. Line 2 baking trays with baking paper, then transfer to the oven to preheat.Tip the flour, salt, baking powder and butter into a food processor and pulse until it resembles breadcrumbs. Alternatively, rub the butter into the flour mixture until breadcrumbs are formed.Add the sugar and blend briefly. Add the lemon juice, vanilla extract and slowly add the warmed milk (you may not need all of it). Blend again briefly.To make the three different types of scones, split the dough evenly into three bowls. To one bowl, fold in the white chocolate and cranberries. To the second bowl, fold in the lemon zest and blueberries. To the final bowl, add the chopped apples and ground cinnamon.Working with each dough separately, dust the work surface with some flour and tip the dough onto it – fold the dough over a few times so it is smooth but do not overwork it! Roll or pat the dough out until it is about 5cm/2in thick.Dip a 4-5cm/2in round cutter into the spare flour and cut out the scones – you will probably get four out of the first go. Repeat until all the dough is used.Carefully take the tray out of the oven and place the scones onto it. Brush the tops with the beaten egg. Repeat with the final two doughs.For the white chocolate and cranberry scones, and the lemon and blueberry scones, bake in the oven for 10 minutes. Leave to cool slightly when baked. For the apple crumble scones, rub the butter, sugar and flour together to form breadcrumbs. Sprinkle and press the mixture onto the glazed scones and bake in the oven for 10 minutes – leave to cool slightly when baked.For the white chocolate and cranberry scones, serve with cranberry jam and clotted cream. For the lemon and blueberry scones, serve with lemon curd and clotted cream. For the apple crumble scones, serve with blackberry jam and clotted cream. To make the base dough, preheat the oven to 220C/200C Fan/Gas 7. Line 2 baking trays with baking paper, then transfer to the oven to preheat. To make the base dough, preheat the oven to 220C/200C Fan/Gas 7. Line 2 baking trays with baking paper, then transfer to the oven to preheat. Tip the flour, salt, baking powder and butter into a food processor and pulse until it resembles breadcrumbs. Alternatively, rub the butter into the flour mixture until breadcrumbs are formed. Tip the flour, salt, baking powder and butter into a food processor and pulse until it resembles breadcrumbs. Alternatively, rub the butter into the flour mixture until breadcrumbs are formed. Add the sugar and blend briefly. Add the lemon juice, vanilla extract and slowly add the warmed milk (you may not need all of it). Blend again briefly. Add the sugar and blend briefly. Add the lemon juice, vanilla extract and slowly add the warmed milk (you may not need all of it). Blend again briefly. To make the three different types of scones, split the dough evenly into three bowls. To one bowl, fold in the white chocolate and cranberries. To the second bowl, fold in the lemon zest and blueberries. To the final bowl, add the chopped apples and ground cinnamon. To make the three different types of scones, split the dough evenly into three bowls. To one bowl, fold in the white chocolate and cranberries. To the second bowl, fold in the lemon zest and blueberries. To the final bowl, add the chopped apples and ground cinnamon. Working with each dough separately, dust the work surface with some flour and tip the dough onto it – fold the dough over a few times so it is smooth but do not overwork it! Roll or pat the dough out until it is about 5cm/2in thick. Working with each dough separately, dust the work surface with some flour and tip the dough onto it – fold the dough over a few times so it is smooth but do not overwork it! Roll or pat the dough out until it is about 5cm/2in thick. Dip a 4-5cm/2in round cutter into the spare flour and cut out the scones – you will probably get four out of the first go. Repeat until all the dough is used. Dip a 4-5cm/2in round cutter into the spare flour and cut out the scones – you will probably get four out of the first go. Repeat until all the dough is used. Carefully take the tray out of the oven and place the scones onto it. Brush the tops with the beaten egg. Repeat with the final two doughs. Carefully take the tray out of the oven and place the scones onto it. Brush the tops with the beaten egg. Repeat with the final two doughs. For the white chocolate and cranberry scones, and the lemon and blueberry scones, bake in the oven for 10 minutes. Leave to cool slightly when baked. For the white chocolate and cranberry scones, and the lemon and blueberry scones, bake in the oven for 10 minutes. Leave to cool slightly when baked. For the apple crumble scones, rub the butter, sugar and flour together to form breadcrumbs. Sprinkle and press the mixture onto the glazed scones and bake in the oven for 10 minutes – leave to cool slightly when baked. For the apple crumble scones, rub the butter, sugar and flour together to form breadcrumbs. Sprinkle and press the mixture onto the glazed scones and bake in the oven for 10 minutes – leave to cool slightly when baked. For the white chocolate and cranberry scones, serve with cranberry jam and clotted cream. For the lemon and blueberry scones, serve with lemon curd and clotted cream. For the apple crumble scones, serve with blackberry jam and clotted cream. For the white chocolate and cranberry scones, serve with cranberry jam and clotted cream. For the lemon and blueberry scones, serve with lemon curd and clotted cream. For the apple crumble scones, serve with blackberry jam and clotted cream. | {
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"title": "Scones three ways recipe",
"content": "To make the base dough, preheat the oven to 220C/200C Fan/Gas 7. Line 2 baking trays with baking paper, then transfer to the oven to preheat.Tip the flour, salt, baking powder and butter into a food processor and pulse until it resembles breadcrumbs. Alternatively, rub the butter into the flour mixture until breadcrumbs are formed.Add the sugar and blend briefly. Add the lemon juice, vanilla extract and slowly add the warmed milk (you may not need all of it). Blend again briefly.To make the three different types of scones, split the dough evenly into three bowls. To one bowl, fold in the white chocolate and cranberries. To the second bowl, fold in the lemon zest and blueberries. To the final bowl, add the chopped apples and ground cinnamon.Working with each dough separately, dust the work surface with some flour and tip the dough onto it – fold the dough over a few times so it is smooth but do not overwork it! Roll or pat the dough out until it is about 5cm/2in thick.Dip a 4-5cm/2in round cutter into the spare flour and cut out the scones – you will probably get four out of the first go. Repeat until all the dough is used.Carefully take the tray out of the oven and place the scones onto it. Brush the tops with the beaten egg. Repeat with the final two doughs.For the white chocolate and cranberry scones, and the lemon and blueberry scones, bake in the oven for 10 minutes. Leave to cool slightly when baked. For the apple crumble scones, rub the butter, sugar and flour together to form breadcrumbs. Sprinkle and press the mixture onto the glazed scones and bake in the oven for 10 minutes – leave to cool slightly when baked.For the white chocolate and cranberry scones, serve with cranberry jam and clotted cream. For the lemon and blueberry scones, serve with lemon curd and clotted cream. For the apple crumble scones, serve with blackberry jam and clotted cream. To make the base dough, preheat the oven to 220C/200C Fan/Gas 7. Line 2 baking trays with baking paper, then transfer to the oven to preheat. To make the base dough, preheat the oven to 220C/200C Fan/Gas 7. Line 2 baking trays with baking paper, then transfer to the oven to preheat. Tip the flour, salt, baking powder and butter into a food processor and pulse until it resembles breadcrumbs. Alternatively, rub the butter into the flour mixture until breadcrumbs are formed. Tip the flour, salt, baking powder and butter into a food processor and pulse until it resembles breadcrumbs. Alternatively, rub the butter into the flour mixture until breadcrumbs are formed. Add the sugar and blend briefly. Add the lemon juice, vanilla extract and slowly add the warmed milk (you may not need all of it). Blend again briefly. Add the sugar and blend briefly. Add the lemon juice, vanilla extract and slowly add the warmed milk (you may not need all of it). Blend again briefly. To make the three different types of scones, split the dough evenly into three bowls. To one bowl, fold in the white chocolate and cranberries. To the second bowl, fold in the lemon zest and blueberries. To the final bowl, add the chopped apples and ground cinnamon. To make the three different types of scones, split the dough evenly into three bowls. To one bowl, fold in the white chocolate and cranberries. To the second bowl, fold in the lemon zest and blueberries. To the final bowl, add the chopped apples and ground cinnamon. Working with each dough separately, dust the work surface with some flour and tip the dough onto it – fold the dough over a few times so it is smooth but do not overwork it! Roll or pat the dough out until it is about 5cm/2in thick. Working with each dough separately, dust the work surface with some flour and tip the dough onto it – fold the dough over a few times so it is smooth but do not overwork it! Roll or pat the dough out until it is about 5cm/2in thick. Dip a 4-5cm/2in round cutter into the spare flour and cut out the scones – you will probably get four out of the first go. Repeat until all the dough is used. Dip a 4-5cm/2in round cutter into the spare flour and cut out the scones – you will probably get four out of the first go. Repeat until all the dough is used. Carefully take the tray out of the oven and place the scones onto it. Brush the tops with the beaten egg. Repeat with the final two doughs. Carefully take the tray out of the oven and place the scones onto it. Brush the tops with the beaten egg. Repeat with the final two doughs. For the white chocolate and cranberry scones, and the lemon and blueberry scones, bake in the oven for 10 minutes. Leave to cool slightly when baked. For the white chocolate and cranberry scones, and the lemon and blueberry scones, bake in the oven for 10 minutes. Leave to cool slightly when baked. For the apple crumble scones, rub the butter, sugar and flour together to form breadcrumbs. Sprinkle and press the mixture onto the glazed scones and bake in the oven for 10 minutes – leave to cool slightly when baked. For the apple crumble scones, rub the butter, sugar and flour together to form breadcrumbs. Sprinkle and press the mixture onto the glazed scones and bake in the oven for 10 minutes – leave to cool slightly when baked. For the white chocolate and cranberry scones, serve with cranberry jam and clotted cream. For the lemon and blueberry scones, serve with lemon curd and clotted cream. For the apple crumble scones, serve with blackberry jam and clotted cream. For the white chocolate and cranberry scones, serve with cranberry jam and clotted cream. For the lemon and blueberry scones, serve with lemon curd and clotted cream. For the apple crumble scones, serve with blackberry jam and clotted cream."
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} | eeaa1e2b5093ee06f25f1796cf04aeec46377aee7b80b782492d8e9360aeaf0a | Cherry pie recipe
An average of 4.5 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/cherry_pie_27153_16x9.jpg A classic pie that is easily made with frozen cherries at any time of year. The pastry is quite short and crumbly, so can be a little tricky to handle, but Benjamina will take you through the steps. For this recipe you will need a 20cm/8in pie dish. 600g/1lb 5oz pitted frozen dark cherries45g/1¾oz caster sugar1 tbsp cornflour (or 1 tbsp arrowroot) 15g/½oz butter 600g/1lb 5oz pitted frozen dark cherries 45g/1¾oz caster sugar 1 tbsp cornflour (or 1 tbsp arrowroot) 15g/½oz butter 225g/8oz plain flour, plus extra for dustingpinch salt120g/4¼oz fridge-cold butter, cut into 1cm/½in cubes2 tbsp icing sugar1 free-range egg, beaten with 2 tsp very cold water 225g/8oz plain flour, plus extra for dusting pinch salt 120g/4¼oz fridge-cold butter, cut into 1cm/½in cubes 2 tbsp icing sugar 1 free-range egg, beaten with 2 tsp very cold water 1 free-range egg, beaten1 tsp caster sugarcream, ice cream or custard, to serve 1 free-range egg, beaten 1 tsp caster sugar cream, ice cream or custard, to serve Method To make the filling, place the cherries and caster sugar in a saucepan and heat gently over a low heat. No water is needed as the cherries will give off liquid as they cook. Increase the heat and cook until the cherries have softened but still hold their shape. Mix the cornflour and a tablespoon water into a paste in a small bowl. Add this to the pan and cook for a minute or two until the filling is thick and bubbling. Remove from the heat, beat in the butter and set aside to cool completely.Meanwhile, to make the pastry, put the flour and salt in a food processor and add the butter. Using the pulse function, whizz just until it resembles coarse breadcrumbs (take care not to over process or your pastry will be tough). Add the icing sugar and briefly pulse again to mix. Add the beaten egg mixture and pulse briefly to mix to a rough dough. (If making the pastry by hand go to step 4.)Tip the pastry out onto the work surface, and using your hands, lightly bring the dough together into a ball and wrap in cling film or place in a plastic container to chill for about 20–30 minutes (this prevents pastry shrinkage later on).If making the pastry by hand, put the flour into a large bowl. Coarsely grate the butter using a box grater and add to the flour. Coat the butter in the flour by lightly mixing it with your fingers. Using your fingertips, lightly rub the butter into the flour until it resembles coarse breadcrumbs. Stir in the icing sugar and salt. Using a table knife, stir in the beaten egg mixture to make a rough dough, then turn out onto a lightly floured board and bring together into a ball. Wrap and rest in the fridge as above.After chilling, turn the dough out onto a lightly floured work surface, cut off about a third of the pastry and set aside. Bring the rest together into a ball and roll out into a circle that is about 4mm/⅛in thick. Fold the pastry over the rolling pin and gently unroll it into a 20cm/8in pie dish. Trim the edges and, ideally, cover with cling film or foil and chill again for another 20 minutes. Preheat the oven to 190C/170C Fan/Gas 5. Pour the cold cherry filling into the pastry-lined dish. Roll out the remaining pastry into a disc that is big enough to cover the pie. Brush the edges of the pastry case with the beaten egg and lay the pastry lid on top. Crimp the lid and the base together using your thumb and index finger, working all around the edge to seal. Brush the top of the pastry with more egg and sprinkle with caster sugar. Slit the lid with a couple of slashes to allow steam to escape. Bake for 35–40 minutes until golden and crisp. Leave to cool for 10 minutes before cutting and serving with cream, ice cream or custard. To make the filling, place the cherries and caster sugar in a saucepan and heat gently over a low heat. No water is needed as the cherries will give off liquid as they cook. Increase the heat and cook until the cherries have softened but still hold their shape. Mix the cornflour and a tablespoon water into a paste in a small bowl. Add this to the pan and cook for a minute or two until the filling is thick and bubbling. Remove from the heat, beat in the butter and set aside to cool completely. To make the filling, place the cherries and caster sugar in a saucepan and heat gently over a low heat. No water is needed as the cherries will give off liquid as they cook. Increase the heat and cook until the cherries have softened but still hold their shape. Mix the cornflour and a tablespoon water into a paste in a small bowl. Add this to the pan and cook for a minute or two until the filling is thick and bubbling. Remove from the heat, beat in the butter and set aside to cool completely. Meanwhile, to make the pastry, put the flour and salt in a food processor and add the butter. Using the pulse function, whizz just until it resembles coarse breadcrumbs (take care not to over process or your pastry will be tough). Add the icing sugar and briefly pulse again to mix. Add the beaten egg mixture and pulse briefly to mix to a rough dough. (If making the pastry by hand go to step 4.) Meanwhile, to make the pastry, put the flour and salt in a food processor and add the butter. Using the pulse function, whizz just until it resembles coarse breadcrumbs (take care not to over process or your pastry will be tough). Add the icing sugar and briefly pulse again to mix. Add the beaten egg mixture and pulse briefly to mix to a rough dough. (If making the pastry by hand go to step 4.) Tip the pastry out onto the work surface, and using your hands, lightly bring the dough together into a ball and wrap in cling film or place in a plastic container to chill for about 20–30 minutes (this prevents pastry shrinkage later on). Tip the pastry out onto the work surface, and using your hands, lightly bring the dough together into a ball and wrap in cling film or place in a plastic container to chill for about 20–30 minutes (this prevents pastry shrinkage later on). If making the pastry by hand, put the flour into a large bowl. Coarsely grate the butter using a box grater and add to the flour. Coat the butter in the flour by lightly mixing it with your fingers. Using your fingertips, lightly rub the butter into the flour until it resembles coarse breadcrumbs. Stir in the icing sugar and salt. Using a table knife, stir in the beaten egg mixture to make a rough dough, then turn out onto a lightly floured board and bring together into a ball. Wrap and rest in the fridge as above. If making the pastry by hand, put the flour into a large bowl. Coarsely grate the butter using a box grater and add to the flour. Coat the butter in the flour by lightly mixing it with your fingers. Using your fingertips, lightly rub the butter into the flour until it resembles coarse breadcrumbs. Stir in the icing sugar and salt. Using a table knife, stir in the beaten egg mixture to make a rough dough, then turn out onto a lightly floured board and bring together into a ball. Wrap and rest in the fridge as above. After chilling, turn the dough out onto a lightly floured work surface, cut off about a third of the pastry and set aside. Bring the rest together into a ball and roll out into a circle that is about 4mm/⅛in thick. Fold the pastry over the rolling pin and gently unroll it into a 20cm/8in pie dish. Trim the edges and, ideally, cover with cling film or foil and chill again for another 20 minutes. After chilling, turn the dough out onto a lightly floured work surface, cut off about a third of the pastry and set aside. Bring the rest together into a ball and roll out into a circle that is about 4mm/⅛in thick. Fold the pastry over the rolling pin and gently unroll it into a 20cm/8in pie dish. Trim the edges and, ideally, cover with cling film or foil and chill again for another 20 minutes. Preheat the oven to 190C/170C Fan/Gas 5. Pour the cold cherry filling into the pastry-lined dish. Roll out the remaining pastry into a disc that is big enough to cover the pie. Preheat the oven to 190C/170C Fan/Gas 5. Pour the cold cherry filling into the pastry-lined dish. Roll out the remaining pastry into a disc that is big enough to cover the pie. Brush the edges of the pastry case with the beaten egg and lay the pastry lid on top. Crimp the lid and the base together using your thumb and index finger, working all around the edge to seal. Brush the top of the pastry with more egg and sprinkle with caster sugar. Slit the lid with a couple of slashes to allow steam to escape. Brush the edges of the pastry case with the beaten egg and lay the pastry lid on top. Crimp the lid and the base together using your thumb and index finger, working all around the edge to seal. Brush the top of the pastry with more egg and sprinkle with caster sugar. Slit the lid with a couple of slashes to allow steam to escape. Bake for 35–40 minutes until golden and crisp. Leave to cool for 10 minutes before cutting and serving with cream, ice cream or custard. Bake for 35–40 minutes until golden and crisp. Leave to cool for 10 minutes before cutting and serving with cream, ice cream or custard. | {
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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_832/recipes/cherry_pie_27153_16x9.jpg A classic pie that is easily made with frozen cherries at any time of year. The pastry is quite short and crumbly, so can be a little tricky to handle, but Benjamina will take you through the steps. For this recipe you will need a 20cm/8in pie dish. 600g/1lb 5oz pitted frozen dark cherries45g/1¾oz caster sugar1 tbsp cornflour (or 1 tbsp arrowroot) 15g/½oz butter 600g/1lb 5oz pitted frozen dark cherries 45g/1¾oz caster sugar 1 tbsp cornflour (or 1 tbsp arrowroot) 15g/½oz butter 225g/8oz plain flour, plus extra for dustingpinch salt120g/4¼oz fridge-cold butter, cut into 1cm/½in cubes2 tbsp icing sugar1 free-range egg, beaten with 2 tsp very cold water 225g/8oz plain flour, plus extra for dusting pinch salt 120g/4¼oz fridge-cold butter, cut into 1cm/½in cubes 2 tbsp icing sugar 1 free-range egg, beaten with 2 tsp very cold water 1 free-range egg, beaten1 tsp caster sugarcream, ice cream or custard, to serve 1 free-range egg, beaten 1 tsp caster sugar cream, ice cream or custard, to serve Method To make the filling, place the cherries and caster sugar in a saucepan and heat gently over a low heat. No water is needed as the cherries will give off liquid as they cook. Increase the heat and cook until the cherries have softened but still hold their shape. Mix the cornflour and a tablespoon water into a paste in a small bowl. Add this to the pan and cook for a minute or two until the filling is thick and bubbling. Remove from the heat, beat in the butter and set aside to cool completely.Meanwhile, to make the pastry, put the flour and salt in a food processor and add the butter. Using the pulse function, whizz just until it resembles coarse breadcrumbs (take care not to over process or your pastry will be tough). Add the icing sugar and briefly pulse again to mix. Add the beaten egg mixture and pulse briefly to mix to a rough dough. (If making the pastry by hand go to step 4.)Tip the pastry out onto the work surface, and using your hands, lightly bring the dough together into a ball and wrap in cling film or place in a plastic container to chill for about 20–30 minutes (this prevents pastry shrinkage later on).If making the pastry by hand, put the flour into a large bowl. Coarsely grate the butter using a box grater and add to the flour. Coat the butter in the flour by lightly mixing it with your fingers. Using your fingertips, lightly rub the butter into the flour until it resembles coarse breadcrumbs. Stir in the icing sugar and salt. Using a table knife, stir in the beaten egg mixture to make a rough dough, then turn out onto a lightly floured board and bring together into a ball. Wrap and rest in the fridge as above.After chilling, turn the dough out onto a lightly floured work surface, cut off about a third of the pastry and set aside. Bring the rest together into a ball and roll out into a circle that is about 4mm/⅛in thick. Fold the pastry over the rolling pin and gently unroll it into a 20cm/8in pie dish. Trim the edges and, ideally, cover with cling film or foil and chill again for another 20 minutes. Preheat the oven to 190C/170C Fan/Gas 5. Pour the cold cherry filling into the pastry-lined dish. Roll out the remaining pastry into a disc that is big enough to cover the pie. Brush the edges of the pastry case with the beaten egg and lay the pastry lid on top. Crimp the lid and the base together using your thumb and index finger, working all around the edge to seal. Brush the top of the pastry with more egg and sprinkle with caster sugar. Slit the lid with a couple of slashes to allow steam to escape. Bake for 35–40 minutes until golden and crisp. Leave to cool for 10 minutes before cutting and serving with cream, ice cream or custard. To make the filling, place the cherries and caster sugar in a saucepan and heat gently over a low heat. No water is needed as the cherries will give off liquid as they cook. Increase the heat and cook until the cherries have softened but still hold their shape. Mix the cornflour and a tablespoon water into a paste in a small bowl. Add this to the pan and cook for a minute or two until the filling is thick and bubbling. Remove from the heat, beat in the butter and set aside to cool completely. To make the filling, place the cherries and caster sugar in a saucepan and heat gently over a low heat. No water is needed as the cherries will give off liquid as they cook. Increase the heat and cook until the cherries have softened but still hold their shape. Mix the cornflour and a tablespoon water into a paste in a small bowl. Add this to the pan and cook for a minute or two until the filling is thick and bubbling. Remove from the heat, beat in the butter and set aside to cool completely. Meanwhile, to make the pastry, put the flour and salt in a food processor and add the butter. Using the pulse function, whizz just until it resembles coarse breadcrumbs (take care not to over process or your pastry will be tough). Add the icing sugar and briefly pulse again to mix. Add the beaten egg mixture and pulse briefly to mix to a rough dough. (If making the pastry by hand go to step 4.) Meanwhile, to make the pastry, put the flour and salt in a food processor and add the butter. Using the pulse function, whizz just until it resembles coarse breadcrumbs (take care not to over process or your pastry will be tough). Add the icing sugar and briefly pulse again to mix. Add the beaten egg mixture and pulse briefly to mix to a rough dough. (If making the pastry by hand go to step 4.) Tip the pastry out onto the work surface, and using your hands, lightly bring the dough together into a ball and wrap in cling film or place in a plastic container to chill for about 20–30 minutes (this prevents pastry shrinkage later on). Tip the pastry out onto the work surface, and using your hands, lightly bring the dough together into a ball and wrap in cling film or place in a plastic container to chill for about 20–30 minutes (this prevents pastry shrinkage later on). If making the pastry by hand, put the flour into a large bowl. Coarsely grate the butter using a box grater and add to the flour. Coat the butter in the flour by lightly mixing it with your fingers. Using your fingertips, lightly rub the butter into the flour until it resembles coarse breadcrumbs. Stir in the icing sugar and salt. Using a table knife, stir in the beaten egg mixture to make a rough dough, then turn out onto a lightly floured board and bring together into a ball. Wrap and rest in the fridge as above. If making the pastry by hand, put the flour into a large bowl. Coarsely grate the butter using a box grater and add to the flour. Coat the butter in the flour by lightly mixing it with your fingers. Using your fingertips, lightly rub the butter into the flour until it resembles coarse breadcrumbs. Stir in the icing sugar and salt. Using a table knife, stir in the beaten egg mixture to make a rough dough, then turn out onto a lightly floured board and bring together into a ball. Wrap and rest in the fridge as above. After chilling, turn the dough out onto a lightly floured work surface, cut off about a third of the pastry and set aside. Bring the rest together into a ball and roll out into a circle that is about 4mm/⅛in thick. Fold the pastry over the rolling pin and gently unroll it into a 20cm/8in pie dish. Trim the edges and, ideally, cover with cling film or foil and chill again for another 20 minutes. After chilling, turn the dough out onto a lightly floured work surface, cut off about a third of the pastry and set aside. Bring the rest together into a ball and roll out into a circle that is about 4mm/⅛in thick. Fold the pastry over the rolling pin and gently unroll it into a 20cm/8in pie dish. Trim the edges and, ideally, cover with cling film or foil and chill again for another 20 minutes. Preheat the oven to 190C/170C Fan/Gas 5. Pour the cold cherry filling into the pastry-lined dish. Roll out the remaining pastry into a disc that is big enough to cover the pie. Preheat the oven to 190C/170C Fan/Gas 5. Pour the cold cherry filling into the pastry-lined dish. Roll out the remaining pastry into a disc that is big enough to cover the pie. Brush the edges of the pastry case with the beaten egg and lay the pastry lid on top. Crimp the lid and the base together using your thumb and index finger, working all around the edge to seal. Brush the top of the pastry with more egg and sprinkle with caster sugar. Slit the lid with a couple of slashes to allow steam to escape. Brush the edges of the pastry case with the beaten egg and lay the pastry lid on top. Crimp the lid and the base together using your thumb and index finger, working all around the edge to seal. Brush the top of the pastry with more egg and sprinkle with caster sugar. Slit the lid with a couple of slashes to allow steam to escape. Bake for 35–40 minutes until golden and crisp. Leave to cool for 10 minutes before cutting and serving with cream, ice cream or custard. Bake for 35–40 minutes until golden and crisp. Leave to cool for 10 minutes before cutting and serving with cream, ice cream or custard."
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} | 17f600a181be299525d1e711b1743ae9d46a4aac7272c1012efbacbe4d8552dc | Strawberry tart recipe
An average of 4.2 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/strawberry_crme_ptissire_01349_16x9.jpg This impressive strawberry tart looks as if it’s come straight from an upmarket bakery. You will need to allow plenty of time, but as long as you take it step by step it’s not difficult to make. 100g/3½oz unsalted butter, softened50g/1¾oz icing sugar2 free-range egg yolks200g/7oz plain flour, plus extra for dusting¼ tsp fine salt 100g/3½oz unsalted butter, softened 50g/1¾oz icing sugar 2 free-range egg yolks 200g/7oz plain flour, plus extra for dusting ¼ tsp fine salt 300ml/½ pint full-fat milk1 tsp vanilla bean pastepinch salt2 free-range egg yolks50g/1¾oz granulated sugar2 tbsp cornflour30g/1oz unsalted butter 300ml/½ pint full-fat milk 1 tsp vanilla bean paste pinch salt 2 free-range egg yolks 50g/1¾oz granulated sugar 2 tbsp cornflour 30g/1oz unsalted butter 500g/1lb 2oz small strawberries, hulled and halved1 tbsp caster sugar 500g/1lb 2oz small strawberries, hulled and halved 1 tbsp caster sugar Method To make the pastry, put the butter and icing sugar in a food processor and blitz until combined. Add the egg yolks and blitz until smooth. Add the flour and salt and blitz until a dough starts to form. Shape the dough into a ball, flatten to a disc and then wrap and chill in the fridge for around 30 minutes.To make the crème pâtissière, heat the milk, vanilla paste and salt over a low heat until gently steaming. Meanwhile, put the egg yolks, sugar and cornflour in a bowl and stir together until smooth and thick. Slowly pour in the hot milk in a thin stream, stirring with a whisk. Pour the mixture back into the pan and cook over a low heat, stirring constantly, until thickened. Remove from the heat and stir in the butter until it melts and combines with the thickened mixture. Pour the mixture into a bowl and cover the surface with cling film to prevent a skin from forming. Leave to cool for 10 minutes, then chill until needed.Tip the dough onto a lightly floured work surface and dust a bit more flour on top. Roll out to form a circle about 30cm/12in in diameter. Line a 23cm/9in loose-bottomed fluted tart tin with the pastry, gently pressing it down into the tin and up the sides. Leave the pastry overhanging the edge of the tin and trim away any excess pastry. Prick the base all over with a fork, then chill for 30 minutes.Preheat the oven to 200C/180C Fan/Gas 6. Remove the tart tin from the fridge and place on a baking tray. Take a large square of baking paper and crumple it up into a ball, then uncrumple it and use it to line the pastry. Fill with baking beans to support the edges as the pastry bakes. Blind bake for 10–12 minutes, until the edges are just turning golden. Lift out the baking paper and beans and bake for a further 7–10 minutes, until golden and crisp all over. Leave to cool.Sprinkle the strawberries with the caster sugar and set aside for 5 minutes until they begin to release their juices. Remove the crème pâtissière from the fridge and stir briefly until smooth. Pour it into the cooled pastry case and spread evenly. Decorate with the strawberries in concentric circles. Cut into slices and serve. To make the pastry, put the butter and icing sugar in a food processor and blitz until combined. Add the egg yolks and blitz until smooth. Add the flour and salt and blitz until a dough starts to form. Shape the dough into a ball, flatten to a disc and then wrap and chill in the fridge for around 30 minutes. To make the pastry, put the butter and icing sugar in a food processor and blitz until combined. Add the egg yolks and blitz until smooth. Add the flour and salt and blitz until a dough starts to form. Shape the dough into a ball, flatten to a disc and then wrap and chill in the fridge for around 30 minutes. To make the crème pâtissière, heat the milk, vanilla paste and salt over a low heat until gently steaming. To make the crème pâtissière, heat the milk, vanilla paste and salt over a low heat until gently steaming. Meanwhile, put the egg yolks, sugar and cornflour in a bowl and stir together until smooth and thick. Slowly pour in the hot milk in a thin stream, stirring with a whisk. Meanwhile, put the egg yolks, sugar and cornflour in a bowl and stir together until smooth and thick. Slowly pour in the hot milk in a thin stream, stirring with a whisk. Pour the mixture back into the pan and cook over a low heat, stirring constantly, until thickened. Remove from the heat and stir in the butter until it melts and combines with the thickened mixture. Pour the mixture back into the pan and cook over a low heat, stirring constantly, until thickened. Remove from the heat and stir in the butter until it melts and combines with the thickened mixture. Pour the mixture into a bowl and cover the surface with cling film to prevent a skin from forming. Leave to cool for 10 minutes, then chill until needed. Pour the mixture into a bowl and cover the surface with cling film to prevent a skin from forming. Leave to cool for 10 minutes, then chill until needed. Tip the dough onto a lightly floured work surface and dust a bit more flour on top. Roll out to form a circle about 30cm/12in in diameter. Line a 23cm/9in loose-bottomed fluted tart tin with the pastry, gently pressing it down into the tin and up the sides. Leave the pastry overhanging the edge of the tin and trim away any excess pastry. Prick the base all over with a fork, then chill for 30 minutes. Tip the dough onto a lightly floured work surface and dust a bit more flour on top. Roll out to form a circle about 30cm/12in in diameter. Line a 23cm/9in loose-bottomed fluted tart tin with the pastry, gently pressing it down into the tin and up the sides. Leave the pastry overhanging the edge of the tin and trim away any excess pastry. Prick the base all over with a fork, then chill for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Remove the tart tin from the fridge and place on a baking tray. Take a large square of baking paper and crumple it up into a ball, then uncrumple it and use it to line the pastry. Fill with baking beans to support the edges as the pastry bakes. Remove the tart tin from the fridge and place on a baking tray. Take a large square of baking paper and crumple it up into a ball, then uncrumple it and use it to line the pastry. Fill with baking beans to support the edges as the pastry bakes. Blind bake for 10–12 minutes, until the edges are just turning golden. Lift out the baking paper and beans and bake for a further 7–10 minutes, until golden and crisp all over. Leave to cool. Blind bake for 10–12 minutes, until the edges are just turning golden. Lift out the baking paper and beans and bake for a further 7–10 minutes, until golden and crisp all over. Leave to cool. Sprinkle the strawberries with the caster sugar and set aside for 5 minutes until they begin to release their juices. Remove the crème pâtissière from the fridge and stir briefly until smooth. Pour it into the cooled pastry case and spread evenly. Sprinkle the strawberries with the caster sugar and set aside for 5 minutes until they begin to release their juices. Remove the crème pâtissière from the fridge and stir briefly until smooth. Pour it into the cooled pastry case and spread evenly. Decorate with the strawberries in concentric circles. Cut into slices and serve. Decorate with the strawberries in concentric circles. Cut into slices and serve. | {
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"title": "Strawberry tart recipe",
"content": "An average of 4.2 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/strawberry_crme_ptissire_01349_16x9.jpg This impressive strawberry tart looks as if it’s come straight from an upmarket bakery. You will need to allow plenty of time, but as long as you take it step by step it’s not difficult to make. 100g/3½oz unsalted butter, softened50g/1¾oz icing sugar2 free-range egg yolks200g/7oz plain flour, plus extra for dusting¼ tsp fine salt 100g/3½oz unsalted butter, softened 50g/1¾oz icing sugar 2 free-range egg yolks 200g/7oz plain flour, plus extra for dusting ¼ tsp fine salt 300ml/½ pint full-fat milk1 tsp vanilla bean pastepinch salt2 free-range egg yolks50g/1¾oz granulated sugar2 tbsp cornflour30g/1oz unsalted butter 300ml/½ pint full-fat milk 1 tsp vanilla bean paste pinch salt 2 free-range egg yolks 50g/1¾oz granulated sugar 2 tbsp cornflour 30g/1oz unsalted butter 500g/1lb 2oz small strawberries, hulled and halved1 tbsp caster sugar 500g/1lb 2oz small strawberries, hulled and halved 1 tbsp caster sugar Method To make the pastry, put the butter and icing sugar in a food processor and blitz until combined. Add the egg yolks and blitz until smooth. Add the flour and salt and blitz until a dough starts to form. Shape the dough into a ball, flatten to a disc and then wrap and chill in the fridge for around 30 minutes.To make the crème pâtissière, heat the milk, vanilla paste and salt over a low heat until gently steaming. Meanwhile, put the egg yolks, sugar and cornflour in a bowl and stir together until smooth and thick. Slowly pour in the hot milk in a thin stream, stirring with a whisk. Pour the mixture back into the pan and cook over a low heat, stirring constantly, until thickened. Remove from the heat and stir in the butter until it melts and combines with the thickened mixture. Pour the mixture into a bowl and cover the surface with cling film to prevent a skin from forming. Leave to cool for 10 minutes, then chill until needed.Tip the dough onto a lightly floured work surface and dust a bit more flour on top. Roll out to form a circle about 30cm/12in in diameter. Line a 23cm/9in loose-bottomed fluted tart tin with the pastry, gently pressing it down into the tin and up the sides. Leave the pastry overhanging the edge of the tin and trim away any excess pastry. Prick the base all over with a fork, then chill for 30 minutes.Preheat the oven to 200C/180C Fan/Gas 6. Remove the tart tin from the fridge and place on a baking tray. Take a large square of baking paper and crumple it up into a ball, then uncrumple it and use it to line the pastry. Fill with baking beans to support the edges as the pastry bakes. Blind bake for 10–12 minutes, until the edges are just turning golden. Lift out the baking paper and beans and bake for a further 7–10 minutes, until golden and crisp all over. Leave to cool.Sprinkle the strawberries with the caster sugar and set aside for 5 minutes until they begin to release their juices. Remove the crème pâtissière from the fridge and stir briefly until smooth. Pour it into the cooled pastry case and spread evenly. Decorate with the strawberries in concentric circles. Cut into slices and serve. To make the pastry, put the butter and icing sugar in a food processor and blitz until combined. Add the egg yolks and blitz until smooth. Add the flour and salt and blitz until a dough starts to form. Shape the dough into a ball, flatten to a disc and then wrap and chill in the fridge for around 30 minutes. To make the pastry, put the butter and icing sugar in a food processor and blitz until combined. Add the egg yolks and blitz until smooth. Add the flour and salt and blitz until a dough starts to form. Shape the dough into a ball, flatten to a disc and then wrap and chill in the fridge for around 30 minutes. To make the crème pâtissière, heat the milk, vanilla paste and salt over a low heat until gently steaming. To make the crème pâtissière, heat the milk, vanilla paste and salt over a low heat until gently steaming. Meanwhile, put the egg yolks, sugar and cornflour in a bowl and stir together until smooth and thick. Slowly pour in the hot milk in a thin stream, stirring with a whisk. Meanwhile, put the egg yolks, sugar and cornflour in a bowl and stir together until smooth and thick. Slowly pour in the hot milk in a thin stream, stirring with a whisk. Pour the mixture back into the pan and cook over a low heat, stirring constantly, until thickened. Remove from the heat and stir in the butter until it melts and combines with the thickened mixture. Pour the mixture back into the pan and cook over a low heat, stirring constantly, until thickened. Remove from the heat and stir in the butter until it melts and combines with the thickened mixture. Pour the mixture into a bowl and cover the surface with cling film to prevent a skin from forming. Leave to cool for 10 minutes, then chill until needed. Pour the mixture into a bowl and cover the surface with cling film to prevent a skin from forming. Leave to cool for 10 minutes, then chill until needed. Tip the dough onto a lightly floured work surface and dust a bit more flour on top. Roll out to form a circle about 30cm/12in in diameter. Line a 23cm/9in loose-bottomed fluted tart tin with the pastry, gently pressing it down into the tin and up the sides. Leave the pastry overhanging the edge of the tin and trim away any excess pastry. Prick the base all over with a fork, then chill for 30 minutes. Tip the dough onto a lightly floured work surface and dust a bit more flour on top. Roll out to form a circle about 30cm/12in in diameter. Line a 23cm/9in loose-bottomed fluted tart tin with the pastry, gently pressing it down into the tin and up the sides. Leave the pastry overhanging the edge of the tin and trim away any excess pastry. Prick the base all over with a fork, then chill for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Remove the tart tin from the fridge and place on a baking tray. Take a large square of baking paper and crumple it up into a ball, then uncrumple it and use it to line the pastry. Fill with baking beans to support the edges as the pastry bakes. Remove the tart tin from the fridge and place on a baking tray. Take a large square of baking paper and crumple it up into a ball, then uncrumple it and use it to line the pastry. Fill with baking beans to support the edges as the pastry bakes. Blind bake for 10–12 minutes, until the edges are just turning golden. Lift out the baking paper and beans and bake for a further 7–10 minutes, until golden and crisp all over. Leave to cool. Blind bake for 10–12 minutes, until the edges are just turning golden. Lift out the baking paper and beans and bake for a further 7–10 minutes, until golden and crisp all over. Leave to cool. Sprinkle the strawberries with the caster sugar and set aside for 5 minutes until they begin to release their juices. Remove the crème pâtissière from the fridge and stir briefly until smooth. Pour it into the cooled pastry case and spread evenly. Sprinkle the strawberries with the caster sugar and set aside for 5 minutes until they begin to release their juices. Remove the crème pâtissière from the fridge and stir briefly until smooth. Pour it into the cooled pastry case and spread evenly. Decorate with the strawberries in concentric circles. Cut into slices and serve. Decorate with the strawberries in concentric circles. Cut into slices and serve."
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} | ccdb85b5c5434a7f946ec0f4cf776a8feb10a2f023a662088ec1ed52a0f0ffd5 | Glazed French peach tart recipe
First make the pastry. Measure the flour, butter and icing sugar into a food processor. Pulse until the mixture resembles breadcrumbs. Add the egg and pulse again until the dough comes together.Dust a work surface with flour and roll out the pastry as thinly as possible to be a little bigger than the tin. Line the tin with pastry, leaving any excess overhanging. Prick the base with a fork and chill in the fridge or freezer for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Line the pastry case with baking paper and fill with baking beans or uncooked rice. Bake blind for 15 minutes then remove the beans and paper and bake for another 5–10 minutes, until the pastry is pale golden and crisp. Trim away any excess pastry. Set aside to cool.Meanwhile, to make the crème patissiere, put the egg yolks, sugar and flour in a large bowl. Using an electric whisk, beat until the mixture is thick and pale.Heat the milk in a saucepan until scalding. Slowly pour the milk into the bowl and continue whisking until smooth. Pour back into the saucepan, add the vanilla and stir constantly over a medium heat until just boiling and the mixture is at a thick ribbon stage (where a trail of mixture sits on the surface like a ribbon when you lift out the beaters). Spoon into a bowl, cover the surface with baking paper to stop a skin forming and leave to cool.When the crème patissiere is cold, fold in the whipped cream. Cover and set aside in the fridge until needed.To poach the peaches, measure 200ml/7fl oz water and the caster sugar into a wide-based saucepan. Stir to dissolve the sugar, then bring up to the boil and boil for 2 minutes.Turn down the heat, add the peach slices and simmer gently for a few minutes, until the peaches are just soft, but not falling apart. Strain the peaches from the syrup and leave to cool completely. Discard the syrup.Put the apricot jam in a small saucepan . Place over a low heat and stir until smooth and runny.Fill the pastry case with the cold crème patissiere, spreading to the edges. Arrange the peach slices in a neat spiral on top. Brush the peach slices pastry edges with the apricot jam and place in the fridge for 30 minutes to set before serving. Cut into wedges and serve at room temperature. First make the pastry. Measure the flour, butter and icing sugar into a food processor. Pulse until the mixture resembles breadcrumbs. Add the egg and pulse again until the dough comes together. First make the pastry. Measure the flour, butter and icing sugar into a food processor. Pulse until the mixture resembles breadcrumbs. Add the egg and pulse again until the dough comes together. Dust a work surface with flour and roll out the pastry as thinly as possible to be a little bigger than the tin. Line the tin with pastry, leaving any excess overhanging. Prick the base with a fork and chill in the fridge or freezer for 30 minutes. Dust a work surface with flour and roll out the pastry as thinly as possible to be a little bigger than the tin. Line the tin with pastry, leaving any excess overhanging. Prick the base with a fork and chill in the fridge or freezer for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Line the pastry case with baking paper and fill with baking beans or uncooked rice. Bake blind for 15 minutes then remove the beans and paper and bake for another 5–10 minutes, until the pastry is pale golden and crisp. Trim away any excess pastry. Set aside to cool. Line the pastry case with baking paper and fill with baking beans or uncooked rice. Bake blind for 15 minutes then remove the beans and paper and bake for another 5–10 minutes, until the pastry is pale golden and crisp. Trim away any excess pastry. Set aside to cool. Meanwhile, to make the crème patissiere, put the egg yolks, sugar and flour in a large bowl. Using an electric whisk, beat until the mixture is thick and pale. Meanwhile, to make the crème patissiere, put the egg yolks, sugar and flour in a large bowl. Using an electric whisk, beat until the mixture is thick and pale. Heat the milk in a saucepan until scalding. Slowly pour the milk into the bowl and continue whisking until smooth. Pour back into the saucepan, add the vanilla and stir constantly over a medium heat until just boiling and the mixture is at a thick ribbon stage (where a trail of mixture sits on the surface like a ribbon when you lift out the beaters). Heat the milk in a saucepan until scalding. Slowly pour the milk into the bowl and continue whisking until smooth. Pour back into the saucepan, add the vanilla and stir constantly over a medium heat until just boiling and the mixture is at a thick ribbon stage (where a trail of mixture sits on the surface like a ribbon when you lift out the beaters). Spoon into a bowl, cover the surface with baking paper to stop a skin forming and leave to cool. Spoon into a bowl, cover the surface with baking paper to stop a skin forming and leave to cool. When the crème patissiere is cold, fold in the whipped cream. Cover and set aside in the fridge until needed. When the crème patissiere is cold, fold in the whipped cream. Cover and set aside in the fridge until needed. To poach the peaches, measure 200ml/7fl oz water and the caster sugar into a wide-based saucepan. Stir to dissolve the sugar, then bring up to the boil and boil for 2 minutes. To poach the peaches, measure 200ml/7fl oz water and the caster sugar into a wide-based saucepan. Stir to dissolve the sugar, then bring up to the boil and boil for 2 minutes. Turn down the heat, add the peach slices and simmer gently for a few minutes, until the peaches are just soft, but not falling apart. Strain the peaches from the syrup and leave to cool completely. Discard the syrup. Turn down the heat, add the peach slices and simmer gently for a few minutes, until the peaches are just soft, but not falling apart. Strain the peaches from the syrup and leave to cool completely. Discard the syrup. Put the apricot jam in a small saucepan . Place over a low heat and stir until smooth and runny. Put the apricot jam in a small saucepan . Place over a low heat and stir until smooth and runny. Fill the pastry case with the cold crème patissiere, spreading to the edges. Arrange the peach slices in a neat spiral on top. Brush the peach slices pastry edges with the apricot jam and place in the fridge for 30 minutes to set before serving. Cut into wedges and serve at room temperature. Fill the pastry case with the cold crème patissiere, spreading to the edges. Arrange the peach slices in a neat spiral on top. Brush the peach slices pastry edges with the apricot jam and place in the fridge for 30 minutes to set before serving. Cut into wedges and serve at room temperature. | {
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"title": "Glazed French peach tart recipe",
"content": "First make the pastry. Measure the flour, butter and icing sugar into a food processor. Pulse until the mixture resembles breadcrumbs. Add the egg and pulse again until the dough comes together.Dust a work surface with flour and roll out the pastry as thinly as possible to be a little bigger than the tin. Line the tin with pastry, leaving any excess overhanging. Prick the base with a fork and chill in the fridge or freezer for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Line the pastry case with baking paper and fill with baking beans or uncooked rice. Bake blind for 15 minutes then remove the beans and paper and bake for another 5–10 minutes, until the pastry is pale golden and crisp. Trim away any excess pastry. Set aside to cool.Meanwhile, to make the crème patissiere, put the egg yolks, sugar and flour in a large bowl. Using an electric whisk, beat until the mixture is thick and pale.Heat the milk in a saucepan until scalding. Slowly pour the milk into the bowl and continue whisking until smooth. Pour back into the saucepan, add the vanilla and stir constantly over a medium heat until just boiling and the mixture is at a thick ribbon stage (where a trail of mixture sits on the surface like a ribbon when you lift out the beaters). Spoon into a bowl, cover the surface with baking paper to stop a skin forming and leave to cool.When the crème patissiere is cold, fold in the whipped cream. Cover and set aside in the fridge until needed.To poach the peaches, measure 200ml/7fl oz water and the caster sugar into a wide-based saucepan. Stir to dissolve the sugar, then bring up to the boil and boil for 2 minutes.Turn down the heat, add the peach slices and simmer gently for a few minutes, until the peaches are just soft, but not falling apart. Strain the peaches from the syrup and leave to cool completely. Discard the syrup.Put the apricot jam in a small saucepan . Place over a low heat and stir until smooth and runny.Fill the pastry case with the cold crème patissiere, spreading to the edges. Arrange the peach slices in a neat spiral on top. Brush the peach slices pastry edges with the apricot jam and place in the fridge for 30 minutes to set before serving. Cut into wedges and serve at room temperature. First make the pastry. Measure the flour, butter and icing sugar into a food processor. Pulse until the mixture resembles breadcrumbs. Add the egg and pulse again until the dough comes together. First make the pastry. Measure the flour, butter and icing sugar into a food processor. Pulse until the mixture resembles breadcrumbs. Add the egg and pulse again until the dough comes together. Dust a work surface with flour and roll out the pastry as thinly as possible to be a little bigger than the tin. Line the tin with pastry, leaving any excess overhanging. Prick the base with a fork and chill in the fridge or freezer for 30 minutes. Dust a work surface with flour and roll out the pastry as thinly as possible to be a little bigger than the tin. Line the tin with pastry, leaving any excess overhanging. Prick the base with a fork and chill in the fridge or freezer for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Line the pastry case with baking paper and fill with baking beans or uncooked rice. Bake blind for 15 minutes then remove the beans and paper and bake for another 5–10 minutes, until the pastry is pale golden and crisp. Trim away any excess pastry. Set aside to cool. Line the pastry case with baking paper and fill with baking beans or uncooked rice. Bake blind for 15 minutes then remove the beans and paper and bake for another 5–10 minutes, until the pastry is pale golden and crisp. Trim away any excess pastry. Set aside to cool. Meanwhile, to make the crème patissiere, put the egg yolks, sugar and flour in a large bowl. Using an electric whisk, beat until the mixture is thick and pale. Meanwhile, to make the crème patissiere, put the egg yolks, sugar and flour in a large bowl. Using an electric whisk, beat until the mixture is thick and pale. Heat the milk in a saucepan until scalding. Slowly pour the milk into the bowl and continue whisking until smooth. Pour back into the saucepan, add the vanilla and stir constantly over a medium heat until just boiling and the mixture is at a thick ribbon stage (where a trail of mixture sits on the surface like a ribbon when you lift out the beaters). Heat the milk in a saucepan until scalding. Slowly pour the milk into the bowl and continue whisking until smooth. Pour back into the saucepan, add the vanilla and stir constantly over a medium heat until just boiling and the mixture is at a thick ribbon stage (where a trail of mixture sits on the surface like a ribbon when you lift out the beaters). Spoon into a bowl, cover the surface with baking paper to stop a skin forming and leave to cool. Spoon into a bowl, cover the surface with baking paper to stop a skin forming and leave to cool. When the crème patissiere is cold, fold in the whipped cream. Cover and set aside in the fridge until needed. When the crème patissiere is cold, fold in the whipped cream. Cover and set aside in the fridge until needed. To poach the peaches, measure 200ml/7fl oz water and the caster sugar into a wide-based saucepan. Stir to dissolve the sugar, then bring up to the boil and boil for 2 minutes. To poach the peaches, measure 200ml/7fl oz water and the caster sugar into a wide-based saucepan. Stir to dissolve the sugar, then bring up to the boil and boil for 2 minutes. Turn down the heat, add the peach slices and simmer gently for a few minutes, until the peaches are just soft, but not falling apart. Strain the peaches from the syrup and leave to cool completely. Discard the syrup. Turn down the heat, add the peach slices and simmer gently for a few minutes, until the peaches are just soft, but not falling apart. Strain the peaches from the syrup and leave to cool completely. Discard the syrup. Put the apricot jam in a small saucepan . Place over a low heat and stir until smooth and runny. Put the apricot jam in a small saucepan . Place over a low heat and stir until smooth and runny. Fill the pastry case with the cold crème patissiere, spreading to the edges. Arrange the peach slices in a neat spiral on top. Brush the peach slices pastry edges with the apricot jam and place in the fridge for 30 minutes to set before serving. Cut into wedges and serve at room temperature. Fill the pastry case with the cold crème patissiere, spreading to the edges. Arrange the peach slices in a neat spiral on top. Brush the peach slices pastry edges with the apricot jam and place in the fridge for 30 minutes to set before serving. Cut into wedges and serve at room temperature."
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} | e2bcdcb0870195c4e4e994ee40ef5631dbf69bc667cda28ee58bfc288ada2750 | Yoghurt pastry galette recipe
Yoghurt pastry galette with potato, Stilton and onion marmalade An average of 5.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/yoghurt_pastry_galette_70528_16x9.jpg This galette – an easy free form pie – is filled with a delicious mix of potato, onion and Stilton. 55g/2oz cold salted butter, diced90g/3¼oz plain flour, plus extra for dusting40g/1½ oz plain natural yoghurt2 tbsp cream, any typesmall handful soft herbs – such as parsley, dill, thyme or chives, roughly chopped1 free-range egg, beaten5 new potatoes, cooked and thinly sliced (about 3–5mm)50g/1¾oz Stilton¼ red onion, cut into thin wedges2 tbsp onion marmalade30g/1oz walnuts, roughly choppedsalt and freshly ground black pepper 55g/2oz cold salted butter, diced 90g/3¼oz plain flour, plus extra for dusting 40g/1½ oz plain natural yoghurt 2 tbsp cream, any type small handful soft herbs – such as parsley, dill, thyme or chives, roughly chopped 1 free-range egg, beaten 5 new potatoes, cooked and thinly sliced (about 3–5mm) 50g/1¾oz Stilton ¼ red onion, cut into thin wedges 2 tbsp onion marmalade 30g/1oz walnuts, roughly chopped salt and freshly ground black pepper Method Pulse the butter with the plain flour in a food processor until it resembles fine breadcrumbs. Pulse in the yoghurt and add a teaspoon or two of cold water at a time, just until the dough comes together. Tip onto a floured surface. Pat into a disc. Wrap and chill for at least an hour, until firm.Add the cream to a large bowl with the herbs and half of the beaten egg (reserve the rest to glaze the pastry). Season with salt and pepper and whisk well. Add the new potatoes, half of the Stilton, the red onion and season with a little more salt pepper. Mix until well incorporated.Preheat your oven to 200C/180C Fan/Gas 6. Roll out the pastry on a floured surface until approximately 23cm/9in wide and the thickness of a £1 coin. Then carefully transfer to a flat baking tray lined with baking paper. Spread the onion marmalade across the centre of the pastry leaving a border or approx. 6cm/2in all the way around. Top with the potato, onion and herb mixture. Crumble over the remaining Stilton and the walnuts. Fold the pastry border over the filling, gathering and pressing together where it folds to hold in place. Brush the reserved beaten egg over the pastry and bake the galette for 35–40 mins, until the crust is golden brown. Allow to settle for a few minutes before slicing and serving. Pulse the butter with the plain flour in a food processor until it resembles fine breadcrumbs. Pulse in the yoghurt and add a teaspoon or two of cold water at a time, just until the dough comes together. Pulse the butter with the plain flour in a food processor until it resembles fine breadcrumbs. Pulse in the yoghurt and add a teaspoon or two of cold water at a time, just until the dough comes together. Tip onto a floured surface. Pat into a disc. Wrap and chill for at least an hour, until firm. Tip onto a floured surface. Pat into a disc. Wrap and chill for at least an hour, until firm. Add the cream to a large bowl with the herbs and half of the beaten egg (reserve the rest to glaze the pastry). Season with salt and pepper and whisk well. Add the new potatoes, half of the Stilton, the red onion and season with a little more salt pepper. Mix until well incorporated. Add the cream to a large bowl with the herbs and half of the beaten egg (reserve the rest to glaze the pastry). Season with salt and pepper and whisk well. Add the new potatoes, half of the Stilton, the red onion and season with a little more salt pepper. Mix until well incorporated. Preheat your oven to 200C/180C Fan/Gas 6. Roll out the pastry on a floured surface until approximately 23cm/9in wide and the thickness of a £1 coin. Then carefully transfer to a flat baking tray lined with baking paper. Preheat your oven to 200C/180C Fan/Gas 6. Roll out the pastry on a floured surface until approximately 23cm/9in wide and the thickness of a £1 coin. Then carefully transfer to a flat baking tray lined with baking paper. Spread the onion marmalade across the centre of the pastry leaving a border or approx. 6cm/2in all the way around. Top with the potato, onion and herb mixture. Crumble over the remaining Stilton and the walnuts. Spread the onion marmalade across the centre of the pastry leaving a border or approx. 6cm/2in all the way around. Top with the potato, onion and herb mixture. Crumble over the remaining Stilton and the walnuts. Fold the pastry border over the filling, gathering and pressing together where it folds to hold in place. Fold the pastry border over the filling, gathering and pressing together where it folds to hold in place. Brush the reserved beaten egg over the pastry and bake the galette for 35–40 mins, until the crust is golden brown. Allow to settle for a few minutes before slicing and serving. Brush the reserved beaten egg over the pastry and bake the galette for 35–40 mins, until the crust is golden brown. Allow to settle for a few minutes before slicing and serving. | {
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"content": "Yoghurt pastry galette with potato, Stilton and onion marmalade An average of 5.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/yoghurt_pastry_galette_70528_16x9.jpg This galette – an easy free form pie – is filled with a delicious mix of potato, onion and Stilton. 55g/2oz cold salted butter, diced90g/3¼oz plain flour, plus extra for dusting40g/1½ oz plain natural yoghurt2 tbsp cream, any typesmall handful soft herbs – such as parsley, dill, thyme or chives, roughly chopped1 free-range egg, beaten5 new potatoes, cooked and thinly sliced (about 3–5mm)50g/1¾oz Stilton¼ red onion, cut into thin wedges2 tbsp onion marmalade30g/1oz walnuts, roughly choppedsalt and freshly ground black pepper 55g/2oz cold salted butter, diced 90g/3¼oz plain flour, plus extra for dusting 40g/1½ oz plain natural yoghurt 2 tbsp cream, any type small handful soft herbs – such as parsley, dill, thyme or chives, roughly chopped 1 free-range egg, beaten 5 new potatoes, cooked and thinly sliced (about 3–5mm) 50g/1¾oz Stilton ¼ red onion, cut into thin wedges 2 tbsp onion marmalade 30g/1oz walnuts, roughly chopped salt and freshly ground black pepper Method Pulse the butter with the plain flour in a food processor until it resembles fine breadcrumbs. Pulse in the yoghurt and add a teaspoon or two of cold water at a time, just until the dough comes together. Tip onto a floured surface. Pat into a disc. Wrap and chill for at least an hour, until firm.Add the cream to a large bowl with the herbs and half of the beaten egg (reserve the rest to glaze the pastry). Season with salt and pepper and whisk well. Add the new potatoes, half of the Stilton, the red onion and season with a little more salt pepper. Mix until well incorporated.Preheat your oven to 200C/180C Fan/Gas 6. Roll out the pastry on a floured surface until approximately 23cm/9in wide and the thickness of a £1 coin. Then carefully transfer to a flat baking tray lined with baking paper. Spread the onion marmalade across the centre of the pastry leaving a border or approx. 6cm/2in all the way around. Top with the potato, onion and herb mixture. Crumble over the remaining Stilton and the walnuts. Fold the pastry border over the filling, gathering and pressing together where it folds to hold in place. Brush the reserved beaten egg over the pastry and bake the galette for 35–40 mins, until the crust is golden brown. Allow to settle for a few minutes before slicing and serving. Pulse the butter with the plain flour in a food processor until it resembles fine breadcrumbs. Pulse in the yoghurt and add a teaspoon or two of cold water at a time, just until the dough comes together. Pulse the butter with the plain flour in a food processor until it resembles fine breadcrumbs. Pulse in the yoghurt and add a teaspoon or two of cold water at a time, just until the dough comes together. Tip onto a floured surface. Pat into a disc. Wrap and chill for at least an hour, until firm. Tip onto a floured surface. Pat into a disc. Wrap and chill for at least an hour, until firm. Add the cream to a large bowl with the herbs and half of the beaten egg (reserve the rest to glaze the pastry). Season with salt and pepper and whisk well. Add the new potatoes, half of the Stilton, the red onion and season with a little more salt pepper. Mix until well incorporated. Add the cream to a large bowl with the herbs and half of the beaten egg (reserve the rest to glaze the pastry). Season with salt and pepper and whisk well. Add the new potatoes, half of the Stilton, the red onion and season with a little more salt pepper. Mix until well incorporated. Preheat your oven to 200C/180C Fan/Gas 6. Roll out the pastry on a floured surface until approximately 23cm/9in wide and the thickness of a £1 coin. Then carefully transfer to a flat baking tray lined with baking paper. Preheat your oven to 200C/180C Fan/Gas 6. Roll out the pastry on a floured surface until approximately 23cm/9in wide and the thickness of a £1 coin. Then carefully transfer to a flat baking tray lined with baking paper. Spread the onion marmalade across the centre of the pastry leaving a border or approx. 6cm/2in all the way around. Top with the potato, onion and herb mixture. Crumble over the remaining Stilton and the walnuts. Spread the onion marmalade across the centre of the pastry leaving a border or approx. 6cm/2in all the way around. Top with the potato, onion and herb mixture. Crumble over the remaining Stilton and the walnuts. Fold the pastry border over the filling, gathering and pressing together where it folds to hold in place. Fold the pastry border over the filling, gathering and pressing together where it folds to hold in place. Brush the reserved beaten egg over the pastry and bake the galette for 35–40 mins, until the crust is golden brown. Allow to settle for a few minutes before slicing and serving. Brush the reserved beaten egg over the pastry and bake the galette for 35–40 mins, until the crust is golden brown. Allow to settle for a few minutes before slicing and serving."
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} | ba1c88039f18ab79a838d85d14ec046b6851d8bb6770eec2b7a551cb73772676 | Alphonso mango tart recipe
An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/alphonso_mango_tart_69801_16x9.jpg With its rich, fruity, custard filling on a cardamom-scented sweet pastry base, this Alphonso mango tart is perfect for a summer dinner. It uses tinned pulp so you aren't limited to the short Alphonso mango season. 200g/7oz plain flour, plus extra for dusting 25g/1oz light brown caster sugar 4–5 green cardamom pods, seeds removed and crushed125g/4½oz cold unsalted butter, grated1 free-range egg yolk, beaten 200g/7oz plain flour, plus extra for dusting 25g/1oz light brown caster sugar 4–5 green cardamom pods, seeds removed and crushed 125g/4½oz cold unsalted butter, grated 1 free-range egg yolk, beaten 4 large free-range eggs 175g/6oz caster sugar 175ml/6fl oz double cream175g/6oz tinned Alphonso mango pulp 4 large free-range eggs 175g/6oz caster sugar 175ml/6fl oz double cream 175g/6oz tinned Alphonso mango pulp Method To make the pastry, sift the flour into a large bowl, then add the caster sugar and crushed cardamom seeds. Tip in the butter and rub into the flour until the mixture resembles breadcrumbs.Add the egg yolk and bring the mixture together into a dough. Work the dough gently, then shape it into a ball, wrap and chill in the fridge for 25–30 minutes. Preheat the oven to 190C/170C Fan/Gas 5. Line the base a deep, 23cm/9in loose-bottomed fluted tart tin with a circle of baking paper.On a lightly floured work surface, roll out the pastry to around 5–6mm/¼in thick. Line the tart tin with the pastry, then use a rolling pin to roll across the top and cut off the overhanging dough. Prick the pastry all over using a fork, cover it with greaseproof paper and then fill the tin with baking beans. Bake for 30 minutes. Carefully remove the paper and baking beans, then bake for a further 5 minutes or until the pastry is cooked and dry. Remove from the oven and set aside. For the filling, whisk the eggs and sugar together, then add the cream and mango pulp and mix thoroughly. I like to pass the mixture through a sieve into a jug to ensure there are no lumps. Put the pastry case (still in the tart tin) on a baking tray and pour in the filling. Slide the tray into the oven and bake for 30 minutes or until the filling has set. Switch off the oven and leave the tart in the oven for a further few minutes. Leave to cool fully before removing the tart from the tin. To make the pastry, sift the flour into a large bowl, then add the caster sugar and crushed cardamom seeds. Tip in the butter and rub into the flour until the mixture resembles breadcrumbs. To make the pastry, sift the flour into a large bowl, then add the caster sugar and crushed cardamom seeds. Tip in the butter and rub into the flour until the mixture resembles breadcrumbs. Add the egg yolk and bring the mixture together into a dough. Work the dough gently, then shape it into a ball, wrap and chill in the fridge for 25–30 minutes. Add the egg yolk and bring the mixture together into a dough. Work the dough gently, then shape it into a ball, wrap and chill in the fridge for 25–30 minutes. Preheat the oven to 190C/170C Fan/Gas 5. Line the base a deep, 23cm/9in loose-bottomed fluted tart tin with a circle of baking paper. Preheat the oven to 190C/170C Fan/Gas 5. Line the base a deep, 23cm/9in loose-bottomed fluted tart tin with a circle of baking paper. On a lightly floured work surface, roll out the pastry to around 5–6mm/¼in thick. Line the tart tin with the pastry, then use a rolling pin to roll across the top and cut off the overhanging dough. On a lightly floured work surface, roll out the pastry to around 5–6mm/¼in thick. Line the tart tin with the pastry, then use a rolling pin to roll across the top and cut off the overhanging dough. Prick the pastry all over using a fork, cover it with greaseproof paper and then fill the tin with baking beans. Bake for 30 minutes. Prick the pastry all over using a fork, cover it with greaseproof paper and then fill the tin with baking beans. Bake for 30 minutes. Carefully remove the paper and baking beans, then bake for a further 5 minutes or until the pastry is cooked and dry. Remove from the oven and set aside. Carefully remove the paper and baking beans, then bake for a further 5 minutes or until the pastry is cooked and dry. Remove from the oven and set aside. For the filling, whisk the eggs and sugar together, then add the cream and mango pulp and mix thoroughly. I like to pass the mixture through a sieve into a jug to ensure there are no lumps. Put the pastry case (still in the tart tin) on a baking tray and pour in the filling. For the filling, whisk the eggs and sugar together, then add the cream and mango pulp and mix thoroughly. I like to pass the mixture through a sieve into a jug to ensure there are no lumps. Put the pastry case (still in the tart tin) on a baking tray and pour in the filling. Slide the tray into the oven and bake for 30 minutes or until the filling has set. Switch off the oven and leave the tart in the oven for a further few minutes. Slide the tray into the oven and bake for 30 minutes or until the filling has set. Switch off the oven and leave the tart in the oven for a further few minutes. Leave to cool fully before removing the tart from the tin. Leave to cool fully before removing the tart from the tin. Recipe tips This will keep for 3 days, covered, in the fridge. | {
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"content": "An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/alphonso_mango_tart_69801_16x9.jpg With its rich, fruity, custard filling on a cardamom-scented sweet pastry base, this Alphonso mango tart is perfect for a summer dinner. It uses tinned pulp so you aren't limited to the short Alphonso mango season. 200g/7oz plain flour, plus extra for dusting 25g/1oz light brown caster sugar 4–5 green cardamom pods, seeds removed and crushed125g/4½oz cold unsalted butter, grated1 free-range egg yolk, beaten 200g/7oz plain flour, plus extra for dusting 25g/1oz light brown caster sugar 4–5 green cardamom pods, seeds removed and crushed 125g/4½oz cold unsalted butter, grated 1 free-range egg yolk, beaten 4 large free-range eggs 175g/6oz caster sugar 175ml/6fl oz double cream175g/6oz tinned Alphonso mango pulp 4 large free-range eggs 175g/6oz caster sugar 175ml/6fl oz double cream 175g/6oz tinned Alphonso mango pulp Method To make the pastry, sift the flour into a large bowl, then add the caster sugar and crushed cardamom seeds. Tip in the butter and rub into the flour until the mixture resembles breadcrumbs.Add the egg yolk and bring the mixture together into a dough. Work the dough gently, then shape it into a ball, wrap and chill in the fridge for 25–30 minutes. Preheat the oven to 190C/170C Fan/Gas 5. Line the base a deep, 23cm/9in loose-bottomed fluted tart tin with a circle of baking paper.On a lightly floured work surface, roll out the pastry to around 5–6mm/¼in thick. Line the tart tin with the pastry, then use a rolling pin to roll across the top and cut off the overhanging dough. Prick the pastry all over using a fork, cover it with greaseproof paper and then fill the tin with baking beans. Bake for 30 minutes. Carefully remove the paper and baking beans, then bake for a further 5 minutes or until the pastry is cooked and dry. Remove from the oven and set aside. For the filling, whisk the eggs and sugar together, then add the cream and mango pulp and mix thoroughly. I like to pass the mixture through a sieve into a jug to ensure there are no lumps. Put the pastry case (still in the tart tin) on a baking tray and pour in the filling. Slide the tray into the oven and bake for 30 minutes or until the filling has set. Switch off the oven and leave the tart in the oven for a further few minutes. Leave to cool fully before removing the tart from the tin. To make the pastry, sift the flour into a large bowl, then add the caster sugar and crushed cardamom seeds. Tip in the butter and rub into the flour until the mixture resembles breadcrumbs. To make the pastry, sift the flour into a large bowl, then add the caster sugar and crushed cardamom seeds. Tip in the butter and rub into the flour until the mixture resembles breadcrumbs. Add the egg yolk and bring the mixture together into a dough. Work the dough gently, then shape it into a ball, wrap and chill in the fridge for 25–30 minutes. Add the egg yolk and bring the mixture together into a dough. Work the dough gently, then shape it into a ball, wrap and chill in the fridge for 25–30 minutes. Preheat the oven to 190C/170C Fan/Gas 5. Line the base a deep, 23cm/9in loose-bottomed fluted tart tin with a circle of baking paper. Preheat the oven to 190C/170C Fan/Gas 5. Line the base a deep, 23cm/9in loose-bottomed fluted tart tin with a circle of baking paper. On a lightly floured work surface, roll out the pastry to around 5–6mm/¼in thick. Line the tart tin with the pastry, then use a rolling pin to roll across the top and cut off the overhanging dough. On a lightly floured work surface, roll out the pastry to around 5–6mm/¼in thick. Line the tart tin with the pastry, then use a rolling pin to roll across the top and cut off the overhanging dough. Prick the pastry all over using a fork, cover it with greaseproof paper and then fill the tin with baking beans. Bake for 30 minutes. Prick the pastry all over using a fork, cover it with greaseproof paper and then fill the tin with baking beans. Bake for 30 minutes. Carefully remove the paper and baking beans, then bake for a further 5 minutes or until the pastry is cooked and dry. Remove from the oven and set aside. Carefully remove the paper and baking beans, then bake for a further 5 minutes or until the pastry is cooked and dry. Remove from the oven and set aside. For the filling, whisk the eggs and sugar together, then add the cream and mango pulp and mix thoroughly. I like to pass the mixture through a sieve into a jug to ensure there are no lumps. Put the pastry case (still in the tart tin) on a baking tray and pour in the filling. For the filling, whisk the eggs and sugar together, then add the cream and mango pulp and mix thoroughly. I like to pass the mixture through a sieve into a jug to ensure there are no lumps. Put the pastry case (still in the tart tin) on a baking tray and pour in the filling. Slide the tray into the oven and bake for 30 minutes or until the filling has set. Switch off the oven and leave the tart in the oven for a further few minutes. Slide the tray into the oven and bake for 30 minutes or until the filling has set. Switch off the oven and leave the tart in the oven for a further few minutes. Leave to cool fully before removing the tart from the tin. Leave to cool fully before removing the tart from the tin. Recipe tips This will keep for 3 days, covered, in the fridge."
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} | d3ce4ff4cd5cb983a74920343b4cc0523fdab70250739648c27fec35347cb6e0 | Mini quiches recipe
Put the flour into a mixing bowl, cube and add the cold butter, then rub in with your fingers until the mixture resembles fine breadcrumbs.Add 2 tablespoons cold water and mix until you get a rough dough. Bring the dough into a ball with your hands, then wrap and rest in the fridge for at least 30 minutes.Put the onion and garlic in a large non-stick frying pan on a medium heat with 1 tablespoon olive oil and cook for 5 minutes, or until soft, stirring regularly.Prepare your chosen vegetables – clean and slice the mushrooms, slice the broccoli into very small florets, deseed and finely slice the peppers, finely slice the cherry tomatoes, dice the courgettes.Add your chosen vegetables to the pan (there’s no need to cook the tomatoes) and cook for 3–4 minutes, or until starting to soften, stirring occasionally and adding splashes of water, if needed. Finely chop and add the bacon or ham (if using), and season with salt and pepper.Crack the egg into a jug, pour in the cream and beat with a fork, then grate in most of your chosen cheese.Preheat the oven to 190C/170C Fan/Gas 5.Dust a clean surface and a rolling pin with flour and roll out the pastry so it’s around the thickness of a £1 coin.Stamp out rounds of pastry using a 10cm/4in pastry cutter and gently push them into the wells of a muffin tray. Any leftover pastry can be pushed back into a ball and re-rolled. Prick each base with a fork.Place paper cases inside each well, fill with baking beans or uncooked rice, and blind bake for 15 minutes, removing the paper for the final 5 minutes.Evenly divide the vegetable mixture between the pastry cases, pour over the egg mixture and grate over the rest of the cheese. Bake for 15 minutes, or until golden-brown and just set. Delicious served hot or cold. Put the flour into a mixing bowl, cube and add the cold butter, then rub in with your fingers until the mixture resembles fine breadcrumbs. Put the flour into a mixing bowl, cube and add the cold butter, then rub in with your fingers until the mixture resembles fine breadcrumbs. Add 2 tablespoons cold water and mix until you get a rough dough. Bring the dough into a ball with your hands, then wrap and rest in the fridge for at least 30 minutes. Add 2 tablespoons cold water and mix until you get a rough dough. Bring the dough into a ball with your hands, then wrap and rest in the fridge for at least 30 minutes. Put the onion and garlic in a large non-stick frying pan on a medium heat with 1 tablespoon olive oil and cook for 5 minutes, or until soft, stirring regularly. Put the onion and garlic in a large non-stick frying pan on a medium heat with 1 tablespoon olive oil and cook for 5 minutes, or until soft, stirring regularly. Prepare your chosen vegetables – clean and slice the mushrooms, slice the broccoli into very small florets, deseed and finely slice the peppers, finely slice the cherry tomatoes, dice the courgettes. Prepare your chosen vegetables – clean and slice the mushrooms, slice the broccoli into very small florets, deseed and finely slice the peppers, finely slice the cherry tomatoes, dice the courgettes. Add your chosen vegetables to the pan (there’s no need to cook the tomatoes) and cook for 3–4 minutes, or until starting to soften, stirring occasionally and adding splashes of water, if needed. Finely chop and add the bacon or ham (if using), and season with salt and pepper. Add your chosen vegetables to the pan (there’s no need to cook the tomatoes) and cook for 3–4 minutes, or until starting to soften, stirring occasionally and adding splashes of water, if needed. Finely chop and add the bacon or ham (if using), and season with salt and pepper. Crack the egg into a jug, pour in the cream and beat with a fork, then grate in most of your chosen cheese. Crack the egg into a jug, pour in the cream and beat with a fork, then grate in most of your chosen cheese. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Dust a clean surface and a rolling pin with flour and roll out the pastry so it’s around the thickness of a £1 coin. Dust a clean surface and a rolling pin with flour and roll out the pastry so it’s around the thickness of a £1 coin. Stamp out rounds of pastry using a 10cm/4in pastry cutter and gently push them into the wells of a muffin tray. Any leftover pastry can be pushed back into a ball and re-rolled. Prick each base with a fork. Stamp out rounds of pastry using a 10cm/4in pastry cutter and gently push them into the wells of a muffin tray. Any leftover pastry can be pushed back into a ball and re-rolled. Prick each base with a fork. Place paper cases inside each well, fill with baking beans or uncooked rice, and blind bake for 15 minutes, removing the paper for the final 5 minutes. Place paper cases inside each well, fill with baking beans or uncooked rice, and blind bake for 15 minutes, removing the paper for the final 5 minutes. Evenly divide the vegetable mixture between the pastry cases, pour over the egg mixture and grate over the rest of the cheese. Bake for 15 minutes, or until golden-brown and just set. Delicious served hot or cold. Evenly divide the vegetable mixture between the pastry cases, pour over the egg mixture and grate over the rest of the cheese. Bake for 15 minutes, or until golden-brown and just set. Delicious served hot or cold. | {
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"content": "Put the flour into a mixing bowl, cube and add the cold butter, then rub in with your fingers until the mixture resembles fine breadcrumbs.Add 2 tablespoons cold water and mix until you get a rough dough. Bring the dough into a ball with your hands, then wrap and rest in the fridge for at least 30 minutes.Put the onion and garlic in a large non-stick frying pan on a medium heat with 1 tablespoon olive oil and cook for 5 minutes, or until soft, stirring regularly.Prepare your chosen vegetables – clean and slice the mushrooms, slice the broccoli into very small florets, deseed and finely slice the peppers, finely slice the cherry tomatoes, dice the courgettes.Add your chosen vegetables to the pan (there’s no need to cook the tomatoes) and cook for 3–4 minutes, or until starting to soften, stirring occasionally and adding splashes of water, if needed. Finely chop and add the bacon or ham (if using), and season with salt and pepper.Crack the egg into a jug, pour in the cream and beat with a fork, then grate in most of your chosen cheese.Preheat the oven to 190C/170C Fan/Gas 5.Dust a clean surface and a rolling pin with flour and roll out the pastry so it’s around the thickness of a £1 coin.Stamp out rounds of pastry using a 10cm/4in pastry cutter and gently push them into the wells of a muffin tray. Any leftover pastry can be pushed back into a ball and re-rolled. Prick each base with a fork.Place paper cases inside each well, fill with baking beans or uncooked rice, and blind bake for 15 minutes, removing the paper for the final 5 minutes.Evenly divide the vegetable mixture between the pastry cases, pour over the egg mixture and grate over the rest of the cheese. Bake for 15 minutes, or until golden-brown and just set. Delicious served hot or cold. Put the flour into a mixing bowl, cube and add the cold butter, then rub in with your fingers until the mixture resembles fine breadcrumbs. Put the flour into a mixing bowl, cube and add the cold butter, then rub in with your fingers until the mixture resembles fine breadcrumbs. Add 2 tablespoons cold water and mix until you get a rough dough. Bring the dough into a ball with your hands, then wrap and rest in the fridge for at least 30 minutes. Add 2 tablespoons cold water and mix until you get a rough dough. Bring the dough into a ball with your hands, then wrap and rest in the fridge for at least 30 minutes. Put the onion and garlic in a large non-stick frying pan on a medium heat with 1 tablespoon olive oil and cook for 5 minutes, or until soft, stirring regularly. Put the onion and garlic in a large non-stick frying pan on a medium heat with 1 tablespoon olive oil and cook for 5 minutes, or until soft, stirring regularly. Prepare your chosen vegetables – clean and slice the mushrooms, slice the broccoli into very small florets, deseed and finely slice the peppers, finely slice the cherry tomatoes, dice the courgettes. Prepare your chosen vegetables – clean and slice the mushrooms, slice the broccoli into very small florets, deseed and finely slice the peppers, finely slice the cherry tomatoes, dice the courgettes. Add your chosen vegetables to the pan (there’s no need to cook the tomatoes) and cook for 3–4 minutes, or until starting to soften, stirring occasionally and adding splashes of water, if needed. Finely chop and add the bacon or ham (if using), and season with salt and pepper. Add your chosen vegetables to the pan (there’s no need to cook the tomatoes) and cook for 3–4 minutes, or until starting to soften, stirring occasionally and adding splashes of water, if needed. Finely chop and add the bacon or ham (if using), and season with salt and pepper. Crack the egg into a jug, pour in the cream and beat with a fork, then grate in most of your chosen cheese. Crack the egg into a jug, pour in the cream and beat with a fork, then grate in most of your chosen cheese. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Dust a clean surface and a rolling pin with flour and roll out the pastry so it’s around the thickness of a £1 coin. Dust a clean surface and a rolling pin with flour and roll out the pastry so it’s around the thickness of a £1 coin. Stamp out rounds of pastry using a 10cm/4in pastry cutter and gently push them into the wells of a muffin tray. Any leftover pastry can be pushed back into a ball and re-rolled. Prick each base with a fork. Stamp out rounds of pastry using a 10cm/4in pastry cutter and gently push them into the wells of a muffin tray. Any leftover pastry can be pushed back into a ball and re-rolled. Prick each base with a fork. Place paper cases inside each well, fill with baking beans or uncooked rice, and blind bake for 15 minutes, removing the paper for the final 5 minutes. Place paper cases inside each well, fill with baking beans or uncooked rice, and blind bake for 15 minutes, removing the paper for the final 5 minutes. Evenly divide the vegetable mixture between the pastry cases, pour over the egg mixture and grate over the rest of the cheese. Bake for 15 minutes, or until golden-brown and just set. Delicious served hot or cold. Evenly divide the vegetable mixture between the pastry cases, pour over the egg mixture and grate over the rest of the cheese. Bake for 15 minutes, or until golden-brown and just set. Delicious served hot or cold."
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} | 8f51b033822f9d8814ced0c13bc6cc94c72921e555035b19cfbcd9d35d14559a | Tomato, ricotta and thyme tart recipe
To make the pastry, put the flour and butter in a bowl. Using a butter knife, cut the butter into the flour until it resembles coarse breadcrumbs with no large lumps. In a separate small bowl, whisk together the egg, balsamic vinegar and sea salt. Pour the egg mixture into the flour mix and gently toss together using two forks until the dough begins to come together. Stir in just enough of the cold water to bind the dough together.Gently knead the pastry on a clean work surface until it just comes together. Handle the pastry gently and as little as possible, just to bring it together to a smooth dough.Wrap the dough in cling film or parchment paper and put in the fridge to rest for 30 minutes.Preheat the oven to 190C/170C Fan/Gas 5.To make the filling, put the tomatoes in a bowl and toss with the balsamic vinegar, olive oil, thyme and oregano and season with sea salt and ground black pepper. Set aside at room temperature to allow the flavours to develop.Once the pastry has rested, roll out on a clean well-floured work surface to 5mm in thickness.Gently transfer the pastry to a baking tray and prick with a fork. Mix the ricotta and basil together in a bowl and season with salt and pepper. Scatter the toasted pine nuts on the centre of base of the pastry and then top with a spread of the ricotta mixture, leaving at least a 5cm/2in border all the way around.Put the marinated tomatoes on top, then lift the the edges of the pastry inwards, going round the whole pie, overlapping as you go, to create a crust. There should be a sizeable opening at the top. Bake in the oven for about 20–25 minutes until the tomatoes have reduced in size by half, slightly charred and the pastry cases have turned a nutty brown. Remove from the oven and leave to cool for 5 minutes.In a small bowl mix together the olive oil, balsamic, Dijon and garlic. Mix the salad, herbs and flowers in a bowl and toss with the dressing. Serve the tart with the summer salad on the side. To make the pastry, put the flour and butter in a bowl. Using a butter knife, cut the butter into the flour until it resembles coarse breadcrumbs with no large lumps. To make the pastry, put the flour and butter in a bowl. Using a butter knife, cut the butter into the flour until it resembles coarse breadcrumbs with no large lumps. In a separate small bowl, whisk together the egg, balsamic vinegar and sea salt. In a separate small bowl, whisk together the egg, balsamic vinegar and sea salt. Pour the egg mixture into the flour mix and gently toss together using two forks until the dough begins to come together. Stir in just enough of the cold water to bind the dough together. Pour the egg mixture into the flour mix and gently toss together using two forks until the dough begins to come together. Stir in just enough of the cold water to bind the dough together. Gently knead the pastry on a clean work surface until it just comes together. Handle the pastry gently and as little as possible, just to bring it together to a smooth dough. Gently knead the pastry on a clean work surface until it just comes together. Handle the pastry gently and as little as possible, just to bring it together to a smooth dough. Wrap the dough in cling film or parchment paper and put in the fridge to rest for 30 minutes. Wrap the dough in cling film or parchment paper and put in the fridge to rest for 30 minutes. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. To make the filling, put the tomatoes in a bowl and toss with the balsamic vinegar, olive oil, thyme and oregano and season with sea salt and ground black pepper. Set aside at room temperature to allow the flavours to develop. To make the filling, put the tomatoes in a bowl and toss with the balsamic vinegar, olive oil, thyme and oregano and season with sea salt and ground black pepper. Set aside at room temperature to allow the flavours to develop. Once the pastry has rested, roll out on a clean well-floured work surface to 5mm in thickness. Once the pastry has rested, roll out on a clean well-floured work surface to 5mm in thickness. Gently transfer the pastry to a baking tray and prick with a fork. Gently transfer the pastry to a baking tray and prick with a fork. Mix the ricotta and basil together in a bowl and season with salt and pepper. Mix the ricotta and basil together in a bowl and season with salt and pepper. Scatter the toasted pine nuts on the centre of base of the pastry and then top with a spread of the ricotta mixture, leaving at least a 5cm/2in border all the way around. Scatter the toasted pine nuts on the centre of base of the pastry and then top with a spread of the ricotta mixture, leaving at least a 5cm/2in border all the way around. Put the marinated tomatoes on top, then lift the the edges of the pastry inwards, going round the whole pie, overlapping as you go, to create a crust. There should be a sizeable opening at the top. Bake in the oven for about 20–25 minutes until the tomatoes have reduced in size by half, slightly charred and the pastry cases have turned a nutty brown. Put the marinated tomatoes on top, then lift the the edges of the pastry inwards, going round the whole pie, overlapping as you go, to create a crust. There should be a sizeable opening at the top. Bake in the oven for about 20–25 minutes until the tomatoes have reduced in size by half, slightly charred and the pastry cases have turned a nutty brown. Remove from the oven and leave to cool for 5 minutes. Remove from the oven and leave to cool for 5 minutes. In a small bowl mix together the olive oil, balsamic, Dijon and garlic. Mix the salad, herbs and flowers in a bowl and toss with the dressing. In a small bowl mix together the olive oil, balsamic, Dijon and garlic. Mix the salad, herbs and flowers in a bowl and toss with the dressing. Serve the tart with the summer salad on the side. Serve the tart with the summer salad on the side. | {
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"content": "To make the pastry, put the flour and butter in a bowl. Using a butter knife, cut the butter into the flour until it resembles coarse breadcrumbs with no large lumps. In a separate small bowl, whisk together the egg, balsamic vinegar and sea salt. Pour the egg mixture into the flour mix and gently toss together using two forks until the dough begins to come together. Stir in just enough of the cold water to bind the dough together.Gently knead the pastry on a clean work surface until it just comes together. Handle the pastry gently and as little as possible, just to bring it together to a smooth dough.Wrap the dough in cling film or parchment paper and put in the fridge to rest for 30 minutes.Preheat the oven to 190C/170C Fan/Gas 5.To make the filling, put the tomatoes in a bowl and toss with the balsamic vinegar, olive oil, thyme and oregano and season with sea salt and ground black pepper. Set aside at room temperature to allow the flavours to develop.Once the pastry has rested, roll out on a clean well-floured work surface to 5mm in thickness.Gently transfer the pastry to a baking tray and prick with a fork. Mix the ricotta and basil together in a bowl and season with salt and pepper. Scatter the toasted pine nuts on the centre of base of the pastry and then top with a spread of the ricotta mixture, leaving at least a 5cm/2in border all the way around.Put the marinated tomatoes on top, then lift the the edges of the pastry inwards, going round the whole pie, overlapping as you go, to create a crust. There should be a sizeable opening at the top. Bake in the oven for about 20–25 minutes until the tomatoes have reduced in size by half, slightly charred and the pastry cases have turned a nutty brown. Remove from the oven and leave to cool for 5 minutes.In a small bowl mix together the olive oil, balsamic, Dijon and garlic. Mix the salad, herbs and flowers in a bowl and toss with the dressing. Serve the tart with the summer salad on the side. To make the pastry, put the flour and butter in a bowl. Using a butter knife, cut the butter into the flour until it resembles coarse breadcrumbs with no large lumps. To make the pastry, put the flour and butter in a bowl. Using a butter knife, cut the butter into the flour until it resembles coarse breadcrumbs with no large lumps. In a separate small bowl, whisk together the egg, balsamic vinegar and sea salt. In a separate small bowl, whisk together the egg, balsamic vinegar and sea salt. Pour the egg mixture into the flour mix and gently toss together using two forks until the dough begins to come together. Stir in just enough of the cold water to bind the dough together. Pour the egg mixture into the flour mix and gently toss together using two forks until the dough begins to come together. Stir in just enough of the cold water to bind the dough together. Gently knead the pastry on a clean work surface until it just comes together. Handle the pastry gently and as little as possible, just to bring it together to a smooth dough. Gently knead the pastry on a clean work surface until it just comes together. Handle the pastry gently and as little as possible, just to bring it together to a smooth dough. Wrap the dough in cling film or parchment paper and put in the fridge to rest for 30 minutes. Wrap the dough in cling film or parchment paper and put in the fridge to rest for 30 minutes. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. To make the filling, put the tomatoes in a bowl and toss with the balsamic vinegar, olive oil, thyme and oregano and season with sea salt and ground black pepper. Set aside at room temperature to allow the flavours to develop. To make the filling, put the tomatoes in a bowl and toss with the balsamic vinegar, olive oil, thyme and oregano and season with sea salt and ground black pepper. Set aside at room temperature to allow the flavours to develop. Once the pastry has rested, roll out on a clean well-floured work surface to 5mm in thickness. Once the pastry has rested, roll out on a clean well-floured work surface to 5mm in thickness. Gently transfer the pastry to a baking tray and prick with a fork. Gently transfer the pastry to a baking tray and prick with a fork. Mix the ricotta and basil together in a bowl and season with salt and pepper. Mix the ricotta and basil together in a bowl and season with salt and pepper. Scatter the toasted pine nuts on the centre of base of the pastry and then top with a spread of the ricotta mixture, leaving at least a 5cm/2in border all the way around. Scatter the toasted pine nuts on the centre of base of the pastry and then top with a spread of the ricotta mixture, leaving at least a 5cm/2in border all the way around. Put the marinated tomatoes on top, then lift the the edges of the pastry inwards, going round the whole pie, overlapping as you go, to create a crust. There should be a sizeable opening at the top. Bake in the oven for about 20–25 minutes until the tomatoes have reduced in size by half, slightly charred and the pastry cases have turned a nutty brown. Put the marinated tomatoes on top, then lift the the edges of the pastry inwards, going round the whole pie, overlapping as you go, to create a crust. There should be a sizeable opening at the top. Bake in the oven for about 20–25 minutes until the tomatoes have reduced in size by half, slightly charred and the pastry cases have turned a nutty brown. Remove from the oven and leave to cool for 5 minutes. Remove from the oven and leave to cool for 5 minutes. In a small bowl mix together the olive oil, balsamic, Dijon and garlic. Mix the salad, herbs and flowers in a bowl and toss with the dressing. In a small bowl mix together the olive oil, balsamic, Dijon and garlic. Mix the salad, herbs and flowers in a bowl and toss with the dressing. Serve the tart with the summer salad on the side. Serve the tart with the summer salad on the side."
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} | e4fc0ec3ba2bfa9278784900074178ea4fcd50253afc14015a14fe1311d12954 | The Hairy Bikers' homity pie recipe
An average of 4.5 out of 5 stars from 54 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/deep-filled_homity_pie_48616_16x9.jpg Rich wholemeal pastry packed with a potato, onion and cheese filling makes for a humble but flavourful homity pie recipe. A little spinach and nutmeg makes the Hairy Bikers' version even more delicious. 125g/4oz plain flour, plus extra for rolling125g/4oz wholemeal flour150g/5oz butter1 free-range egg, beaten 125g/4oz plain flour, plus extra for rolling 125g/4oz wholemeal flour 150g/5oz butter 1 free-range egg, beaten 850g/1lb 14oz floury potatoes, such as Maris Piper or King Edward, peeled and cut into quarters25g/1oz butter1 tbsp sunflower oil3 onions, halved and sliced2 garlic cloves, crushed100g/3½oz baby spinach leaves175g/6oz mature cheddar, coarsely grated2 tbsp chopped fresh parsley leaves250ml/9fl oz double creampinch freshly grated nutmegflaked sea salt and freshly ground black pepper 850g/1lb 14oz floury potatoes, such as Maris Piper or King Edward, peeled and cut into quarters 25g/1oz butter 1 tbsp sunflower oil 3 onions, halved and sliced 2 garlic cloves, crushed 100g/3½oz baby spinach leaves 175g/6oz mature cheddar, coarsely grated 2 tbsp chopped fresh parsley leaves 250ml/9fl oz double cream pinch freshly grated nutmeg flaked sea salt and freshly ground black pepper Method Put the flour and butter in a food processor and blend until the mixture resembles fine breadcrumbs. Add the egg and pulse until the mixture just comes together as a dough. Bring the dough together and flatten into a round.Put the pastry in the centre of a 20cm/8in springform cake tin and carefully ease it over the base and up the sides of the tin. Cook the potatoes in boiling water for 15 minutes, or until just tender. Drain in a colander, tip back into the saucepan and cut into 3cm/1¼in pieces with a round-bladed knife. Melt the butter and oil in a frying pan and fry the onions gently for 15 minutes, or until soft and pale golden-brown. Add the garlic and cook for two further minutes, stirring regularly. Preheat the oven to 200C/180C (fan)/Gas 6. Add the onions and garlic to the potatoes and sprinkle with 100g/3½oz of the cheese and the parsley. Add the spinach leaves and season with nutmeg, salt and freshly ground black pepper. Mix all the ingredients together until well combined.Spoon the filling mixture into the pastry case. Pour over the cream and allow it to drizzle down between the layers. Sprinkle the remaining cheese on top. Place the tin on a baking tray and bake in the oven for 40-45 minutes, or until the pastry is crisp and pale golden-brown.Leave the pie to cool in the tin for 10 minutes. Remove the pie from the tin and place it on a serving plate. Cut into thick wedges with a sharp knife. Put the flour and butter in a food processor and blend until the mixture resembles fine breadcrumbs. Add the egg and pulse until the mixture just comes together as a dough. Bring the dough together and flatten into a round. Put the flour and butter in a food processor and blend until the mixture resembles fine breadcrumbs. Add the egg and pulse until the mixture just comes together as a dough. Bring the dough together and flatten into a round. Put the pastry in the centre of a 20cm/8in springform cake tin and carefully ease it over the base and up the sides of the tin. Put the pastry in the centre of a 20cm/8in springform cake tin and carefully ease it over the base and up the sides of the tin. Cook the potatoes in boiling water for 15 minutes, or until just tender. Drain in a colander, tip back into the saucepan and cut into 3cm/1¼in pieces with a round-bladed knife. Cook the potatoes in boiling water for 15 minutes, or until just tender. Drain in a colander, tip back into the saucepan and cut into 3cm/1¼in pieces with a round-bladed knife. Melt the butter and oil in a frying pan and fry the onions gently for 15 minutes, or until soft and pale golden-brown. Add the garlic and cook for two further minutes, stirring regularly. Melt the butter and oil in a frying pan and fry the onions gently for 15 minutes, or until soft and pale golden-brown. Add the garlic and cook for two further minutes, stirring regularly. Preheat the oven to 200C/180C (fan)/Gas 6. Preheat the oven to 200C/180C (fan)/Gas 6. Add the onions and garlic to the potatoes and sprinkle with 100g/3½oz of the cheese and the parsley. Add the spinach leaves and season with nutmeg, salt and freshly ground black pepper. Mix all the ingredients together until well combined. Add the onions and garlic to the potatoes and sprinkle with 100g/3½oz of the cheese and the parsley. Add the spinach leaves and season with nutmeg, salt and freshly ground black pepper. Mix all the ingredients together until well combined. Spoon the filling mixture into the pastry case. Pour over the cream and allow it to drizzle down between the layers. Sprinkle the remaining cheese on top. Place the tin on a baking tray and bake in the oven for 40-45 minutes, or until the pastry is crisp and pale golden-brown. Spoon the filling mixture into the pastry case. Pour over the cream and allow it to drizzle down between the layers. Sprinkle the remaining cheese on top. Place the tin on a baking tray and bake in the oven for 40-45 minutes, or until the pastry is crisp and pale golden-brown. Leave the pie to cool in the tin for 10 minutes. Remove the pie from the tin and place it on a serving plate. Cut into thick wedges with a sharp knife. Leave the pie to cool in the tin for 10 minutes. Remove the pie from the tin and place it on a serving plate. Cut into thick wedges with a sharp knife. Recipe tips This recipe is great for using up leftover boiled potatoes or even mash. | {
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"content": "An average of 4.5 out of 5 stars from 54 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/deep-filled_homity_pie_48616_16x9.jpg Rich wholemeal pastry packed with a potato, onion and cheese filling makes for a humble but flavourful homity pie recipe. A little spinach and nutmeg makes the Hairy Bikers' version even more delicious. 125g/4oz plain flour, plus extra for rolling125g/4oz wholemeal flour150g/5oz butter1 free-range egg, beaten 125g/4oz plain flour, plus extra for rolling 125g/4oz wholemeal flour 150g/5oz butter 1 free-range egg, beaten 850g/1lb 14oz floury potatoes, such as Maris Piper or King Edward, peeled and cut into quarters25g/1oz butter1 tbsp sunflower oil3 onions, halved and sliced2 garlic cloves, crushed100g/3½oz baby spinach leaves175g/6oz mature cheddar, coarsely grated2 tbsp chopped fresh parsley leaves250ml/9fl oz double creampinch freshly grated nutmegflaked sea salt and freshly ground black pepper 850g/1lb 14oz floury potatoes, such as Maris Piper or King Edward, peeled and cut into quarters 25g/1oz butter 1 tbsp sunflower oil 3 onions, halved and sliced 2 garlic cloves, crushed 100g/3½oz baby spinach leaves 175g/6oz mature cheddar, coarsely grated 2 tbsp chopped fresh parsley leaves 250ml/9fl oz double cream pinch freshly grated nutmeg flaked sea salt and freshly ground black pepper Method Put the flour and butter in a food processor and blend until the mixture resembles fine breadcrumbs. Add the egg and pulse until the mixture just comes together as a dough. Bring the dough together and flatten into a round.Put the pastry in the centre of a 20cm/8in springform cake tin and carefully ease it over the base and up the sides of the tin. Cook the potatoes in boiling water for 15 minutes, or until just tender. Drain in a colander, tip back into the saucepan and cut into 3cm/1¼in pieces with a round-bladed knife. Melt the butter and oil in a frying pan and fry the onions gently for 15 minutes, or until soft and pale golden-brown. Add the garlic and cook for two further minutes, stirring regularly. Preheat the oven to 200C/180C (fan)/Gas 6. Add the onions and garlic to the potatoes and sprinkle with 100g/3½oz of the cheese and the parsley. Add the spinach leaves and season with nutmeg, salt and freshly ground black pepper. Mix all the ingredients together until well combined.Spoon the filling mixture into the pastry case. Pour over the cream and allow it to drizzle down between the layers. Sprinkle the remaining cheese on top. Place the tin on a baking tray and bake in the oven for 40-45 minutes, or until the pastry is crisp and pale golden-brown.Leave the pie to cool in the tin for 10 minutes. Remove the pie from the tin and place it on a serving plate. Cut into thick wedges with a sharp knife. Put the flour and butter in a food processor and blend until the mixture resembles fine breadcrumbs. Add the egg and pulse until the mixture just comes together as a dough. Bring the dough together and flatten into a round. Put the flour and butter in a food processor and blend until the mixture resembles fine breadcrumbs. Add the egg and pulse until the mixture just comes together as a dough. Bring the dough together and flatten into a round. Put the pastry in the centre of a 20cm/8in springform cake tin and carefully ease it over the base and up the sides of the tin. Put the pastry in the centre of a 20cm/8in springform cake tin and carefully ease it over the base and up the sides of the tin. Cook the potatoes in boiling water for 15 minutes, or until just tender. Drain in a colander, tip back into the saucepan and cut into 3cm/1¼in pieces with a round-bladed knife. Cook the potatoes in boiling water for 15 minutes, or until just tender. Drain in a colander, tip back into the saucepan and cut into 3cm/1¼in pieces with a round-bladed knife. Melt the butter and oil in a frying pan and fry the onions gently for 15 minutes, or until soft and pale golden-brown. Add the garlic and cook for two further minutes, stirring regularly. Melt the butter and oil in a frying pan and fry the onions gently for 15 minutes, or until soft and pale golden-brown. Add the garlic and cook for two further minutes, stirring regularly. Preheat the oven to 200C/180C (fan)/Gas 6. Preheat the oven to 200C/180C (fan)/Gas 6. Add the onions and garlic to the potatoes and sprinkle with 100g/3½oz of the cheese and the parsley. Add the spinach leaves and season with nutmeg, salt and freshly ground black pepper. Mix all the ingredients together until well combined. Add the onions and garlic to the potatoes and sprinkle with 100g/3½oz of the cheese and the parsley. Add the spinach leaves and season with nutmeg, salt and freshly ground black pepper. Mix all the ingredients together until well combined. Spoon the filling mixture into the pastry case. Pour over the cream and allow it to drizzle down between the layers. Sprinkle the remaining cheese on top. Place the tin on a baking tray and bake in the oven for 40-45 minutes, or until the pastry is crisp and pale golden-brown. Spoon the filling mixture into the pastry case. Pour over the cream and allow it to drizzle down between the layers. Sprinkle the remaining cheese on top. Place the tin on a baking tray and bake in the oven for 40-45 minutes, or until the pastry is crisp and pale golden-brown. Leave the pie to cool in the tin for 10 minutes. Remove the pie from the tin and place it on a serving plate. Cut into thick wedges with a sharp knife. Leave the pie to cool in the tin for 10 minutes. Remove the pie from the tin and place it on a serving plate. Cut into thick wedges with a sharp knife. Recipe tips This recipe is great for using up leftover boiled potatoes or even mash."
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} | 603b8fff4eb9c567b742f6a082aab5e2301469dbf100f7defd8652382a3c0eac | How to make apple pie recipe
Proper apple pie An average of 4.3 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/maryhenrysproperappl_67463_16x9.jpg This is easy apple pie like mum used to make, with large pieces of Bramley apple enclosed in rich shortcrust pastry. Douse in cream and get stuck in. 255g/9oz plain flourpinch of salt140g/5oz butter6 tsp cold water 255g/9oz plain flour pinch of salt 140g/5oz butter 6 tsp cold water 3 large Bramley cooking apples, chopped, stewed and cooledsugar, to tastecaster sugar, to serve 3 large Bramley cooking apples, chopped, stewed and cooled sugar, to taste caster sugar, to serve Method Preheat the oven to 200C/180C fan/Gas 6. Sieve the flour and salt into a bowl. Rub in the margarine or butter until the mixture resembles fine breadcrumbs. Add the cold water to the flour mixture. Using a knife, mix the water into the flour, using your hand to firm up the mixture. Divide the pastry into two halves. Take one half and roll it out so that it is big enough to cover an 20cm/8in enamel or aluminium pie plate. Trim the edges with a knife using the edge of the plate as your guide. Cover the pastry with the stewed apples and sprinkle with sugar to taste.Roll out the other half of the pastry. Moisten the edge of the bottom layer of pastry and place the second piece on top. Press down on the pastry edges, making sure that they are properly sealed. Trim off any excess pastry with a knife in a downward motion, again using the plate as your guide. Flute the edges with a pinching action using your fingers and thumb.Prick the surface of the pastry lightly before placing the pie in the oven. Bake for 20–30 minutes. When the pie is cooked it should move slightly on the plate when gently shaken.Slide on to a serving plate, dust with caster sugar and serve. Preheat the oven to 200C/180C fan/Gas 6. Preheat the oven to 200C/180C fan/Gas 6. Sieve the flour and salt into a bowl. Rub in the margarine or butter until the mixture resembles fine breadcrumbs. Add the cold water to the flour mixture. Using a knife, mix the water into the flour, using your hand to firm up the mixture. Sieve the flour and salt into a bowl. Rub in the margarine or butter until the mixture resembles fine breadcrumbs. Add the cold water to the flour mixture. Using a knife, mix the water into the flour, using your hand to firm up the mixture. Divide the pastry into two halves. Take one half and roll it out so that it is big enough to cover an 20cm/8in enamel or aluminium pie plate. Trim the edges with a knife using the edge of the plate as your guide. Cover the pastry with the stewed apples and sprinkle with sugar to taste. Divide the pastry into two halves. Take one half and roll it out so that it is big enough to cover an 20cm/8in enamel or aluminium pie plate. Trim the edges with a knife using the edge of the plate as your guide. Cover the pastry with the stewed apples and sprinkle with sugar to taste. Roll out the other half of the pastry. Moisten the edge of the bottom layer of pastry and place the second piece on top. Press down on the pastry edges, making sure that they are properly sealed. Trim off any excess pastry with a knife in a downward motion, again using the plate as your guide. Flute the edges with a pinching action using your fingers and thumb. Roll out the other half of the pastry. Moisten the edge of the bottom layer of pastry and place the second piece on top. Press down on the pastry edges, making sure that they are properly sealed. Trim off any excess pastry with a knife in a downward motion, again using the plate as your guide. Flute the edges with a pinching action using your fingers and thumb. Prick the surface of the pastry lightly before placing the pie in the oven. Bake for 20–30 minutes. When the pie is cooked it should move slightly on the plate when gently shaken. Prick the surface of the pastry lightly before placing the pie in the oven. Bake for 20–30 minutes. When the pie is cooked it should move slightly on the plate when gently shaken. Slide on to a serving plate, dust with caster sugar and serve. Slide on to a serving plate, dust with caster sugar and serve. | {
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"content": "Proper apple pie An average of 4.3 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/maryhenrysproperappl_67463_16x9.jpg This is easy apple pie like mum used to make, with large pieces of Bramley apple enclosed in rich shortcrust pastry. Douse in cream and get stuck in. 255g/9oz plain flourpinch of salt140g/5oz butter6 tsp cold water 255g/9oz plain flour pinch of salt 140g/5oz butter 6 tsp cold water 3 large Bramley cooking apples, chopped, stewed and cooledsugar, to tastecaster sugar, to serve 3 large Bramley cooking apples, chopped, stewed and cooled sugar, to taste caster sugar, to serve Method Preheat the oven to 200C/180C fan/Gas 6. Sieve the flour and salt into a bowl. Rub in the margarine or butter until the mixture resembles fine breadcrumbs. Add the cold water to the flour mixture. Using a knife, mix the water into the flour, using your hand to firm up the mixture. Divide the pastry into two halves. Take one half and roll it out so that it is big enough to cover an 20cm/8in enamel or aluminium pie plate. Trim the edges with a knife using the edge of the plate as your guide. Cover the pastry with the stewed apples and sprinkle with sugar to taste.Roll out the other half of the pastry. Moisten the edge of the bottom layer of pastry and place the second piece on top. Press down on the pastry edges, making sure that they are properly sealed. Trim off any excess pastry with a knife in a downward motion, again using the plate as your guide. Flute the edges with a pinching action using your fingers and thumb.Prick the surface of the pastry lightly before placing the pie in the oven. Bake for 20–30 minutes. When the pie is cooked it should move slightly on the plate when gently shaken.Slide on to a serving plate, dust with caster sugar and serve. Preheat the oven to 200C/180C fan/Gas 6. Preheat the oven to 200C/180C fan/Gas 6. Sieve the flour and salt into a bowl. Rub in the margarine or butter until the mixture resembles fine breadcrumbs. Add the cold water to the flour mixture. Using a knife, mix the water into the flour, using your hand to firm up the mixture. Sieve the flour and salt into a bowl. Rub in the margarine or butter until the mixture resembles fine breadcrumbs. Add the cold water to the flour mixture. Using a knife, mix the water into the flour, using your hand to firm up the mixture. Divide the pastry into two halves. Take one half and roll it out so that it is big enough to cover an 20cm/8in enamel or aluminium pie plate. Trim the edges with a knife using the edge of the plate as your guide. Cover the pastry with the stewed apples and sprinkle with sugar to taste. Divide the pastry into two halves. Take one half and roll it out so that it is big enough to cover an 20cm/8in enamel or aluminium pie plate. Trim the edges with a knife using the edge of the plate as your guide. Cover the pastry with the stewed apples and sprinkle with sugar to taste. Roll out the other half of the pastry. Moisten the edge of the bottom layer of pastry and place the second piece on top. Press down on the pastry edges, making sure that they are properly sealed. Trim off any excess pastry with a knife in a downward motion, again using the plate as your guide. Flute the edges with a pinching action using your fingers and thumb. Roll out the other half of the pastry. Moisten the edge of the bottom layer of pastry and place the second piece on top. Press down on the pastry edges, making sure that they are properly sealed. Trim off any excess pastry with a knife in a downward motion, again using the plate as your guide. Flute the edges with a pinching action using your fingers and thumb. Prick the surface of the pastry lightly before placing the pie in the oven. Bake for 20–30 minutes. When the pie is cooked it should move slightly on the plate when gently shaken. Prick the surface of the pastry lightly before placing the pie in the oven. Bake for 20–30 minutes. When the pie is cooked it should move slightly on the plate when gently shaken. Slide on to a serving plate, dust with caster sugar and serve. Slide on to a serving plate, dust with caster sugar and serve."
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} | 8c8181754820696b3ea2ed5630a6e4c29d6d95f4ef1394a51a24fa8741341e40 | Stilton, pear and walnut tart recipe
An average of 5.0 out of 5 stars from 3 ratings This blue cheese, pear and walnut tart makes a great light lunch or a filling starter for special occasions. It's served with sticky figs for extra indulgence! To make this recipe you will need a 20cm/8in loose-bottomed tart tin. Choose one that is nice and deep if you can. 300g/10½oz plain flour, plus extra for rolling175g/6oz butter, preferably unsalted1 free-range egg, beaten 300g/10½oz plain flour, plus extra for rolling 175g/6oz butter, preferably unsalted 1 free-range egg, beaten knob of butter1 tsp olive oil3 medium conference pears, peeled, quartered, core removed and thickly sliced lengthways3 free-range eggs, beaten300ml/½ pint crème fraîche3 fresh sage leaves, finely shredded150g/5½oz Stilton, rind removed, broken into small pieces40g/1½oz walnuts, broken into small pieces knob of butter 1 tsp olive oil 3 medium conference pears, peeled, quartered, core removed and thickly sliced lengthways 3 free-range eggs, beaten 300ml/½ pint crème fraîche 3 fresh sage leaves, finely shredded 150g/5½oz Stilton, rind removed, broken into small pieces 40g/1½oz walnuts, broken into small pieces 6 figs, ends trimmed and cross cut on top2 tbsp honey 6 figs, ends trimmed and cross cut on top 2 tbsp honey Method For the pastry, blend the flour and butter in a food processor until the mixture resembles fine breadcrumbs. Add the egg and pulse until the mixture just comes together (take care not to over-process the dough or your pastry will be tough). Tip out onto a lightly floured work surface and shape into a rough ball using your hands. Flatten the pastry ball slightly and roll out to a 3mm/½in thickness. Gently lift the pastry into the tin and press into the base. Trim any excess pastry and prick the base with a fork. Chill in the fridge for 30 minutes.Preheat the oven to 200C/180C Fan/Gas 6. Line the tart tin with baking paper and fill with baking beans (or uncooked rice). Bake for 20 minutes. Remove the paper and baking beans and return to the oven for a further 10 minutes, or until the pastry is pale golden-brown. Set aside while you make the filling.Reduce the oven temperature to 170C/150C Fan/Gas 3.Melt the butter and oil in a large non-stick frying pan. Fry the pear slices for 1–2 minutes on each side, or until lightly browned on both sides. Remove from the pan and set aside to drain on kitchen paper. Beat the eggs in a bowl until smooth, then stir in the crème fraîche and sage. Season with a good pinch of salt and lots of freshly ground black pepper. Break the Stilton into chunks and add to the tart tin. Add the pear slices and scatter with the walnut pieces. Slowly pour over the egg mixture, topping up the tart when the liquid has had a chance to settle.Bake for 25–30 minutes or until the filling is just set. Set aside for 15 minutes before carefully removing the tin.Meanwhile, place the figs on a baking tray and place in the oven to roast and caramelise. Serve the tart in slices with a roasted fig and a drizzle of honey. For the pastry, blend the flour and butter in a food processor until the mixture resembles fine breadcrumbs. Add the egg and pulse until the mixture just comes together (take care not to over-process the dough or your pastry will be tough). For the pastry, blend the flour and butter in a food processor until the mixture resembles fine breadcrumbs. Add the egg and pulse until the mixture just comes together (take care not to over-process the dough or your pastry will be tough). Tip out onto a lightly floured work surface and shape into a rough ball using your hands. Flatten the pastry ball slightly and roll out to a 3mm/½in thickness. Tip out onto a lightly floured work surface and shape into a rough ball using your hands. Flatten the pastry ball slightly and roll out to a 3mm/½in thickness. Gently lift the pastry into the tin and press into the base. Trim any excess pastry and prick the base with a fork. Chill in the fridge for 30 minutes. Gently lift the pastry into the tin and press into the base. Trim any excess pastry and prick the base with a fork. Chill in the fridge for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Line the tart tin with baking paper and fill with baking beans (or uncooked rice). Bake for 20 minutes. Remove the paper and baking beans and return to the oven for a further 10 minutes, or until the pastry is pale golden-brown. Set aside while you make the filling. Line the tart tin with baking paper and fill with baking beans (or uncooked rice). Bake for 20 minutes. Remove the paper and baking beans and return to the oven for a further 10 minutes, or until the pastry is pale golden-brown. Set aside while you make the filling. Reduce the oven temperature to 170C/150C Fan/Gas 3. Reduce the oven temperature to 170C/150C Fan/Gas 3. Melt the butter and oil in a large non-stick frying pan. Fry the pear slices for 1–2 minutes on each side, or until lightly browned on both sides. Remove from the pan and set aside to drain on kitchen paper. Melt the butter and oil in a large non-stick frying pan. Fry the pear slices for 1–2 minutes on each side, or until lightly browned on both sides. Remove from the pan and set aside to drain on kitchen paper. Beat the eggs in a bowl until smooth, then stir in the crème fraîche and sage. Season with a good pinch of salt and lots of freshly ground black pepper. Beat the eggs in a bowl until smooth, then stir in the crème fraîche and sage. Season with a good pinch of salt and lots of freshly ground black pepper. Break the Stilton into chunks and add to the tart tin. Add the pear slices and scatter with the walnut pieces. Slowly pour over the egg mixture, topping up the tart when the liquid has had a chance to settle. Break the Stilton into chunks and add to the tart tin. Add the pear slices and scatter with the walnut pieces. Slowly pour over the egg mixture, topping up the tart when the liquid has had a chance to settle. Bake for 25–30 minutes or until the filling is just set. Set aside for 15 minutes before carefully removing the tin. Bake for 25–30 minutes or until the filling is just set. Set aside for 15 minutes before carefully removing the tin. Meanwhile, place the figs on a baking tray and place in the oven to roast and caramelise. Meanwhile, place the figs on a baking tray and place in the oven to roast and caramelise. Serve the tart in slices with a roasted fig and a drizzle of honey. Serve the tart in slices with a roasted fig and a drizzle of honey. Recipe tips You can also make 8 smaller tarts if you wish. You will need 8 loose-bottomed individual tart tins. At step 2, divide the pastry into 8 portions and shape into balls. Flatten each pastry ball slightly and roll out on a lightly floured surface to a 3mm/½in thickness. Use the pastry discs to line the individual tart tins. Trim any excess pastry and prick the base with a fork. Chill in the fridge for 30 minutes. Then continue the recipe as written. | {
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"title": "Stilton, pear and walnut tart recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings This blue cheese, pear and walnut tart makes a great light lunch or a filling starter for special occasions. It's served with sticky figs for extra indulgence! To make this recipe you will need a 20cm/8in loose-bottomed tart tin. Choose one that is nice and deep if you can. 300g/10½oz plain flour, plus extra for rolling175g/6oz butter, preferably unsalted1 free-range egg, beaten 300g/10½oz plain flour, plus extra for rolling 175g/6oz butter, preferably unsalted 1 free-range egg, beaten knob of butter1 tsp olive oil3 medium conference pears, peeled, quartered, core removed and thickly sliced lengthways3 free-range eggs, beaten300ml/½ pint crème fraîche3 fresh sage leaves, finely shredded150g/5½oz Stilton, rind removed, broken into small pieces40g/1½oz walnuts, broken into small pieces knob of butter 1 tsp olive oil 3 medium conference pears, peeled, quartered, core removed and thickly sliced lengthways 3 free-range eggs, beaten 300ml/½ pint crème fraîche 3 fresh sage leaves, finely shredded 150g/5½oz Stilton, rind removed, broken into small pieces 40g/1½oz walnuts, broken into small pieces 6 figs, ends trimmed and cross cut on top2 tbsp honey 6 figs, ends trimmed and cross cut on top 2 tbsp honey Method For the pastry, blend the flour and butter in a food processor until the mixture resembles fine breadcrumbs. Add the egg and pulse until the mixture just comes together (take care not to over-process the dough or your pastry will be tough). Tip out onto a lightly floured work surface and shape into a rough ball using your hands. Flatten the pastry ball slightly and roll out to a 3mm/½in thickness. Gently lift the pastry into the tin and press into the base. Trim any excess pastry and prick the base with a fork. Chill in the fridge for 30 minutes.Preheat the oven to 200C/180C Fan/Gas 6. Line the tart tin with baking paper and fill with baking beans (or uncooked rice). Bake for 20 minutes. Remove the paper and baking beans and return to the oven for a further 10 minutes, or until the pastry is pale golden-brown. Set aside while you make the filling.Reduce the oven temperature to 170C/150C Fan/Gas 3.Melt the butter and oil in a large non-stick frying pan. Fry the pear slices for 1–2 minutes on each side, or until lightly browned on both sides. Remove from the pan and set aside to drain on kitchen paper. Beat the eggs in a bowl until smooth, then stir in the crème fraîche and sage. Season with a good pinch of salt and lots of freshly ground black pepper. Break the Stilton into chunks and add to the tart tin. Add the pear slices and scatter with the walnut pieces. Slowly pour over the egg mixture, topping up the tart when the liquid has had a chance to settle.Bake for 25–30 minutes or until the filling is just set. Set aside for 15 minutes before carefully removing the tin.Meanwhile, place the figs on a baking tray and place in the oven to roast and caramelise. Serve the tart in slices with a roasted fig and a drizzle of honey. For the pastry, blend the flour and butter in a food processor until the mixture resembles fine breadcrumbs. Add the egg and pulse until the mixture just comes together (take care not to over-process the dough or your pastry will be tough). For the pastry, blend the flour and butter in a food processor until the mixture resembles fine breadcrumbs. Add the egg and pulse until the mixture just comes together (take care not to over-process the dough or your pastry will be tough). Tip out onto a lightly floured work surface and shape into a rough ball using your hands. Flatten the pastry ball slightly and roll out to a 3mm/½in thickness. Tip out onto a lightly floured work surface and shape into a rough ball using your hands. Flatten the pastry ball slightly and roll out to a 3mm/½in thickness. Gently lift the pastry into the tin and press into the base. Trim any excess pastry and prick the base with a fork. Chill in the fridge for 30 minutes. Gently lift the pastry into the tin and press into the base. Trim any excess pastry and prick the base with a fork. Chill in the fridge for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Line the tart tin with baking paper and fill with baking beans (or uncooked rice). Bake for 20 minutes. Remove the paper and baking beans and return to the oven for a further 10 minutes, or until the pastry is pale golden-brown. Set aside while you make the filling. Line the tart tin with baking paper and fill with baking beans (or uncooked rice). Bake for 20 minutes. Remove the paper and baking beans and return to the oven for a further 10 minutes, or until the pastry is pale golden-brown. Set aside while you make the filling. Reduce the oven temperature to 170C/150C Fan/Gas 3. Reduce the oven temperature to 170C/150C Fan/Gas 3. Melt the butter and oil in a large non-stick frying pan. Fry the pear slices for 1–2 minutes on each side, or until lightly browned on both sides. Remove from the pan and set aside to drain on kitchen paper. Melt the butter and oil in a large non-stick frying pan. Fry the pear slices for 1–2 minutes on each side, or until lightly browned on both sides. Remove from the pan and set aside to drain on kitchen paper. Beat the eggs in a bowl until smooth, then stir in the crème fraîche and sage. Season with a good pinch of salt and lots of freshly ground black pepper. Beat the eggs in a bowl until smooth, then stir in the crème fraîche and sage. Season with a good pinch of salt and lots of freshly ground black pepper. Break the Stilton into chunks and add to the tart tin. Add the pear slices and scatter with the walnut pieces. Slowly pour over the egg mixture, topping up the tart when the liquid has had a chance to settle. Break the Stilton into chunks and add to the tart tin. Add the pear slices and scatter with the walnut pieces. Slowly pour over the egg mixture, topping up the tart when the liquid has had a chance to settle. Bake for 25–30 minutes or until the filling is just set. Set aside for 15 minutes before carefully removing the tin. Bake for 25–30 minutes or until the filling is just set. Set aside for 15 minutes before carefully removing the tin. Meanwhile, place the figs on a baking tray and place in the oven to roast and caramelise. Meanwhile, place the figs on a baking tray and place in the oven to roast and caramelise. Serve the tart in slices with a roasted fig and a drizzle of honey. Serve the tart in slices with a roasted fig and a drizzle of honey. Recipe tips You can also make 8 smaller tarts if you wish. You will need 8 loose-bottomed individual tart tins. At step 2, divide the pastry into 8 portions and shape into balls. Flatten each pastry ball slightly and roll out on a lightly floured surface to a 3mm/½in thickness. Use the pastry discs to line the individual tart tins. Trim any excess pastry and prick the base with a fork. Chill in the fridge for 30 minutes. Then continue the recipe as written."
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} | ca02560bd799b023e26e5aa74957f9001793f65cc1d14af13029af73e7a82008 | Radicchio and red onion tart recipe
An average of 4.5 out of 5 stars from 2 ratings Crisp radicchio adds a little pepperiness to this creamy cheese and onion tart. You will need a 23cm/9in loose-bottomed tart tin for this recipe. 225g/8oz plain flour, plus extra for dusting½ tsp salt50g/1¾oz cold butter, cubed 50g/1¾oz cold lard, cubed 225g/8oz plain flour, plus extra for dusting ½ tsp salt 50g/1¾oz cold butter, cubed 50g/1¾oz cold lard, cubed 30g/1oz butter1 red onion, finely sliced1 tsp sugar1 radicchio or red chicory head, finely sliced3 medium free-range eggs250ml/9fl oz double cream1 thyme sprig, leaves only1 tsp dijon mustard75g/2½oz gruyere or Cornish vintage Gouda salt and freshly ground black pepper 30g/1oz butter 1 red onion, finely sliced 1 tsp sugar 1 radicchio or red chicory head, finely sliced 3 medium free-range eggs 250ml/9fl oz double cream 1 thyme sprig, leaves only 1 tsp dijon mustard 75g/2½oz gruyere or Cornish vintage Gouda salt and freshly ground black pepper green salad leaves (optional) green salad leaves (optional) Method To make the pastry, sift the flour and salt into a food processor or large mixing bowl. Add the cubed cold butter and lard and work it together quickly until the mixture resembles coarse breadcrumbs. Stir in 1½–2 tbsp cold water, a little at a time, until the dough begins to come together. Turn the mixture out onto a lightly floured surface and knead briefly into a smooth ball. Roll the dough into a disc about 8cm/3¼in wider than your 23cm/9in loose-bottomed tart tin Using a floured rolling pin, lift the pastry off the worktop and drape it in the tin. Gently press the pastry into the fluted sides of the tin using your fingers and trim off any excess. Cover with clingfilm and chill in the fridge for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Remove the pastry case from the fridge, line with parchment paper and tip in baking beans or rice, making sure they're spread evenly across the base. Bake for 15 minutes, removing the paper and baking beans for the final 4–5 minutes to crisp up the pastry. Once cooked, remove the pastry from the oven and allow to cool.To make the filling, melt the butter in a large frying pan, add the onion and sugar and cook over a medium-low heat for 5 minutes or until the onion has softened. Add the sliced radicchio and cook for a further 5 minutes until soft and wilted.Whisk the eggs and cream in a bowl, stir in the thyme and season with salt and pepper. Smooth the mustard over the base of the cooled pastry case and arrange the onion and radicchio on top in an even layer. Scatter the cheese on top and pour over the cream mixture. Reduce the oven temperature to 160C/140C Fan/Gas 3. Bake for 25 minutes until the cream mixture is set.Remove from the oven and allow to cool in the tin for 15 minutes. Cut into slices and serve with a green salad. To make the pastry, sift the flour and salt into a food processor or large mixing bowl. Add the cubed cold butter and lard and work it together quickly until the mixture resembles coarse breadcrumbs. To make the pastry, sift the flour and salt into a food processor or large mixing bowl. Add the cubed cold butter and lard and work it together quickly until the mixture resembles coarse breadcrumbs. Stir in 1½–2 tbsp cold water, a little at a time, until the dough begins to come together. Turn the mixture out onto a lightly floured surface and knead briefly into a smooth ball. Roll the dough into a disc about 8cm/3¼in wider than your 23cm/9in loose-bottomed tart tin Stir in 1½–2 tbsp cold water, a little at a time, until the dough begins to come together. Turn the mixture out onto a lightly floured surface and knead briefly into a smooth ball. Roll the dough into a disc about 8cm/3¼in wider than your 23cm/9in loose-bottomed tart tin Using a floured rolling pin, lift the pastry off the worktop and drape it in the tin. Gently press the pastry into the fluted sides of the tin using your fingers and trim off any excess. Cover with clingfilm and chill in the fridge for 30 minutes. Using a floured rolling pin, lift the pastry off the worktop and drape it in the tin. Gently press the pastry into the fluted sides of the tin using your fingers and trim off any excess. Cover with clingfilm and chill in the fridge for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Remove the pastry case from the fridge, line with parchment paper and tip in baking beans or rice, making sure they're spread evenly across the base. Bake for 15 minutes, removing the paper and baking beans for the final 4–5 minutes to crisp up the pastry. Once cooked, remove the pastry from the oven and allow to cool. Preheat the oven to 200C/180C Fan/Gas 6. Remove the pastry case from the fridge, line with parchment paper and tip in baking beans or rice, making sure they're spread evenly across the base. Bake for 15 minutes, removing the paper and baking beans for the final 4–5 minutes to crisp up the pastry. Once cooked, remove the pastry from the oven and allow to cool. To make the filling, melt the butter in a large frying pan, add the onion and sugar and cook over a medium-low heat for 5 minutes or until the onion has softened. Add the sliced radicchio and cook for a further 5 minutes until soft and wilted. To make the filling, melt the butter in a large frying pan, add the onion and sugar and cook over a medium-low heat for 5 minutes or until the onion has softened. Add the sliced radicchio and cook for a further 5 minutes until soft and wilted. Whisk the eggs and cream in a bowl, stir in the thyme and season with salt and pepper. Whisk the eggs and cream in a bowl, stir in the thyme and season with salt and pepper. Smooth the mustard over the base of the cooled pastry case and arrange the onion and radicchio on top in an even layer. Scatter the cheese on top and pour over the cream mixture. Smooth the mustard over the base of the cooled pastry case and arrange the onion and radicchio on top in an even layer. Scatter the cheese on top and pour over the cream mixture. Reduce the oven temperature to 160C/140C Fan/Gas 3. Bake for 25 minutes until the cream mixture is set. Reduce the oven temperature to 160C/140C Fan/Gas 3. Bake for 25 minutes until the cream mixture is set. Remove from the oven and allow to cool in the tin for 15 minutes. Cut into slices and serve with a green salad. Remove from the oven and allow to cool in the tin for 15 minutes. Cut into slices and serve with a green salad. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Radicchio and red onion tart recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings Crisp radicchio adds a little pepperiness to this creamy cheese and onion tart. You will need a 23cm/9in loose-bottomed tart tin for this recipe. 225g/8oz plain flour, plus extra for dusting½ tsp salt50g/1¾oz cold butter, cubed 50g/1¾oz cold lard, cubed 225g/8oz plain flour, plus extra for dusting ½ tsp salt 50g/1¾oz cold butter, cubed 50g/1¾oz cold lard, cubed 30g/1oz butter1 red onion, finely sliced1 tsp sugar1 radicchio or red chicory head, finely sliced3 medium free-range eggs250ml/9fl oz double cream1 thyme sprig, leaves only1 tsp dijon mustard75g/2½oz gruyere or Cornish vintage Gouda salt and freshly ground black pepper 30g/1oz butter 1 red onion, finely sliced 1 tsp sugar 1 radicchio or red chicory head, finely sliced 3 medium free-range eggs 250ml/9fl oz double cream 1 thyme sprig, leaves only 1 tsp dijon mustard 75g/2½oz gruyere or Cornish vintage Gouda salt and freshly ground black pepper green salad leaves (optional) green salad leaves (optional) Method To make the pastry, sift the flour and salt into a food processor or large mixing bowl. Add the cubed cold butter and lard and work it together quickly until the mixture resembles coarse breadcrumbs. Stir in 1½–2 tbsp cold water, a little at a time, until the dough begins to come together. Turn the mixture out onto a lightly floured surface and knead briefly into a smooth ball. Roll the dough into a disc about 8cm/3¼in wider than your 23cm/9in loose-bottomed tart tin Using a floured rolling pin, lift the pastry off the worktop and drape it in the tin. Gently press the pastry into the fluted sides of the tin using your fingers and trim off any excess. Cover with clingfilm and chill in the fridge for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Remove the pastry case from the fridge, line with parchment paper and tip in baking beans or rice, making sure they're spread evenly across the base. Bake for 15 minutes, removing the paper and baking beans for the final 4–5 minutes to crisp up the pastry. Once cooked, remove the pastry from the oven and allow to cool.To make the filling, melt the butter in a large frying pan, add the onion and sugar and cook over a medium-low heat for 5 minutes or until the onion has softened. Add the sliced radicchio and cook for a further 5 minutes until soft and wilted.Whisk the eggs and cream in a bowl, stir in the thyme and season with salt and pepper. Smooth the mustard over the base of the cooled pastry case and arrange the onion and radicchio on top in an even layer. Scatter the cheese on top and pour over the cream mixture. Reduce the oven temperature to 160C/140C Fan/Gas 3. Bake for 25 minutes until the cream mixture is set.Remove from the oven and allow to cool in the tin for 15 minutes. Cut into slices and serve with a green salad. To make the pastry, sift the flour and salt into a food processor or large mixing bowl. Add the cubed cold butter and lard and work it together quickly until the mixture resembles coarse breadcrumbs. To make the pastry, sift the flour and salt into a food processor or large mixing bowl. Add the cubed cold butter and lard and work it together quickly until the mixture resembles coarse breadcrumbs. Stir in 1½–2 tbsp cold water, a little at a time, until the dough begins to come together. Turn the mixture out onto a lightly floured surface and knead briefly into a smooth ball. Roll the dough into a disc about 8cm/3¼in wider than your 23cm/9in loose-bottomed tart tin Stir in 1½–2 tbsp cold water, a little at a time, until the dough begins to come together. Turn the mixture out onto a lightly floured surface and knead briefly into a smooth ball. Roll the dough into a disc about 8cm/3¼in wider than your 23cm/9in loose-bottomed tart tin Using a floured rolling pin, lift the pastry off the worktop and drape it in the tin. Gently press the pastry into the fluted sides of the tin using your fingers and trim off any excess. Cover with clingfilm and chill in the fridge for 30 minutes. Using a floured rolling pin, lift the pastry off the worktop and drape it in the tin. Gently press the pastry into the fluted sides of the tin using your fingers and trim off any excess. Cover with clingfilm and chill in the fridge for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Remove the pastry case from the fridge, line with parchment paper and tip in baking beans or rice, making sure they're spread evenly across the base. Bake for 15 minutes, removing the paper and baking beans for the final 4–5 minutes to crisp up the pastry. Once cooked, remove the pastry from the oven and allow to cool. Preheat the oven to 200C/180C Fan/Gas 6. Remove the pastry case from the fridge, line with parchment paper and tip in baking beans or rice, making sure they're spread evenly across the base. Bake for 15 minutes, removing the paper and baking beans for the final 4–5 minutes to crisp up the pastry. Once cooked, remove the pastry from the oven and allow to cool. To make the filling, melt the butter in a large frying pan, add the onion and sugar and cook over a medium-low heat for 5 minutes or until the onion has softened. Add the sliced radicchio and cook for a further 5 minutes until soft and wilted. To make the filling, melt the butter in a large frying pan, add the onion and sugar and cook over a medium-low heat for 5 minutes or until the onion has softened. Add the sliced radicchio and cook for a further 5 minutes until soft and wilted. Whisk the eggs and cream in a bowl, stir in the thyme and season with salt and pepper. Whisk the eggs and cream in a bowl, stir in the thyme and season with salt and pepper. Smooth the mustard over the base of the cooled pastry case and arrange the onion and radicchio on top in an even layer. Scatter the cheese on top and pour over the cream mixture. Smooth the mustard over the base of the cooled pastry case and arrange the onion and radicchio on top in an even layer. Scatter the cheese on top and pour over the cream mixture. Reduce the oven temperature to 160C/140C Fan/Gas 3. Bake for 25 minutes until the cream mixture is set. Reduce the oven temperature to 160C/140C Fan/Gas 3. Bake for 25 minutes until the cream mixture is set. Remove from the oven and allow to cool in the tin for 15 minutes. Cut into slices and serve with a green salad. Remove from the oven and allow to cool in the tin for 15 minutes. Cut into slices and serve with a green salad."
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} | f8afd583c88a893b3731764056bc97fcbf03cc17598e96ea9bfcec57de93854f | Blood orange tart recipe
An average of 2.6 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bloodorangetart_93766_16x9.jpg How beautiful is this tart? The season for blood oranges is short, so don't miss the chance to try this. 200g/7oz sugar, plus extra for dusting150ml/5fl oz blood orange juice (about 3 oranges) 2 blood oranges, zest only, finely grated1 tsp orange blossom water3 free-range eggs, plus 2 yolks, beaten100g/3½oz butter, cubed 200g/7oz sugar, plus extra for dusting 150ml/5fl oz blood orange juice (about 3 oranges) 2 blood oranges, zest only, finely grated 1 tsp orange blossom water 3 free-range eggs, plus 2 yolks, beaten 100g/3½oz butter, cubed 175g/6oz plain flour100g/3½oz cold unsalted butter, cut into small cubes25g/1oz icing sugar1 free-range egg yolk1 tbsp ice-cold water 175g/6oz plain flour 100g/3½oz cold unsalted butter, cut into small cubes 25g/1oz icing sugar 1 free-range egg yolk 1 tbsp ice-cold water 3 blood oranges, peeled, sliced into rounds1 tbsp icing sugardouble cream or custard, to serve 3 blood oranges, peeled, sliced into rounds 1 tbsp icing sugar double cream or custard, to serve Method Whisk the sugar, orange juice and zest, orange blossom water, eggs and egg yolks together in a heatproof bowl until well combined.Add the butter and set over a pan over simmering water. (Do not let the base of the bowl touch the water.)Cook for 15-20 minutes, stirring regularly, until the butter has melted and the mixture has thickened. (The temperature should be 78–80C, if you have a kitchen thermometer.)To make the pastry, put the flour, butter and icing sugar into a food processor. Pulse briefly until the mixture resembles breadcrumbs, then add the egg yolk and water and pulse to combine. Tip the mixture out onto the work surface and knead briefly until the pastry just comes together into a ball.Roll the pastry out into a circle about 27cm/13in in diameter.Grease a 23cm/9in loose-bottomed, fluted tart tin. Transfer the pastry to the tin and press the sides and corners flush with the tin, allowing any excess pastry to overhang at the top. Cover loosely with a plastic bag or clingfilm and set aside to rest in the fridge for at least 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Uncover the pastry case and line with crumpled baking paper, then fill with baking beans (or dried beans or rice). Bake blind for 15 minutes, until the pastry is set, then lift out the paper and beans. Carefully trim the excess pastry from the sides using a sharp knife. Return the empty pastry case to the oven for another 5-10 minutes or until it is golden-brown. Set aside to cool.Spread the orange curd into the cooked pastry case. Arrange the orange slices on the cooled tart and sprinkle over the icing sugar.Using a cooks' blowtorch, heat the sugar until caramelised. Be careful not to catch and burn the pastry edge.To serve, slice the tart and serve with double cream or custard. Whisk the sugar, orange juice and zest, orange blossom water, eggs and egg yolks together in a heatproof bowl until well combined. Whisk the sugar, orange juice and zest, orange blossom water, eggs and egg yolks together in a heatproof bowl until well combined. Add the butter and set over a pan over simmering water. (Do not let the base of the bowl touch the water.) Add the butter and set over a pan over simmering water. (Do not let the base of the bowl touch the water.) Cook for 15-20 minutes, stirring regularly, until the butter has melted and the mixture has thickened. (The temperature should be 78–80C, if you have a kitchen thermometer.) Cook for 15-20 minutes, stirring regularly, until the butter has melted and the mixture has thickened. (The temperature should be 78–80C, if you have a kitchen thermometer.) To make the pastry, put the flour, butter and icing sugar into a food processor. Pulse briefly until the mixture resembles breadcrumbs, then add the egg yolk and water and pulse to combine. Tip the mixture out onto the work surface and knead briefly until the pastry just comes together into a ball. To make the pastry, put the flour, butter and icing sugar into a food processor. Pulse briefly until the mixture resembles breadcrumbs, then add the egg yolk and water and pulse to combine. Tip the mixture out onto the work surface and knead briefly until the pastry just comes together into a ball. Roll the pastry out into a circle about 27cm/13in in diameter. Roll the pastry out into a circle about 27cm/13in in diameter. Grease a 23cm/9in loose-bottomed, fluted tart tin. Transfer the pastry to the tin and press the sides and corners flush with the tin, allowing any excess pastry to overhang at the top. Cover loosely with a plastic bag or clingfilm and set aside to rest in the fridge for at least 30 minutes. Grease a 23cm/9in loose-bottomed, fluted tart tin. Transfer the pastry to the tin and press the sides and corners flush with the tin, allowing any excess pastry to overhang at the top. Cover loosely with a plastic bag or clingfilm and set aside to rest in the fridge for at least 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Uncover the pastry case and line with crumpled baking paper, then fill with baking beans (or dried beans or rice). Bake blind for 15 minutes, until the pastry is set, then lift out the paper and beans. Preheat the oven to 200C/180C Fan/Gas 6. Uncover the pastry case and line with crumpled baking paper, then fill with baking beans (or dried beans or rice). Bake blind for 15 minutes, until the pastry is set, then lift out the paper and beans. Carefully trim the excess pastry from the sides using a sharp knife. Return the empty pastry case to the oven for another 5-10 minutes or until it is golden-brown. Set aside to cool. Carefully trim the excess pastry from the sides using a sharp knife. Return the empty pastry case to the oven for another 5-10 minutes or until it is golden-brown. Set aside to cool. Spread the orange curd into the cooked pastry case. Arrange the orange slices on the cooled tart and sprinkle over the icing sugar. Spread the orange curd into the cooked pastry case. Arrange the orange slices on the cooled tart and sprinkle over the icing sugar. Using a cooks' blowtorch, heat the sugar until caramelised. Be careful not to catch and burn the pastry edge. Using a cooks' blowtorch, heat the sugar until caramelised. Be careful not to catch and burn the pastry edge. To serve, slice the tart and serve with double cream or custard. To serve, slice the tart and serve with double cream or custard. | {
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"title": "Blood orange tart recipe",
"content": "An average of 2.6 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bloodorangetart_93766_16x9.jpg How beautiful is this tart? The season for blood oranges is short, so don't miss the chance to try this. 200g/7oz sugar, plus extra for dusting150ml/5fl oz blood orange juice (about 3 oranges) 2 blood oranges, zest only, finely grated1 tsp orange blossom water3 free-range eggs, plus 2 yolks, beaten100g/3½oz butter, cubed 200g/7oz sugar, plus extra for dusting 150ml/5fl oz blood orange juice (about 3 oranges) 2 blood oranges, zest only, finely grated 1 tsp orange blossom water 3 free-range eggs, plus 2 yolks, beaten 100g/3½oz butter, cubed 175g/6oz plain flour100g/3½oz cold unsalted butter, cut into small cubes25g/1oz icing sugar1 free-range egg yolk1 tbsp ice-cold water 175g/6oz plain flour 100g/3½oz cold unsalted butter, cut into small cubes 25g/1oz icing sugar 1 free-range egg yolk 1 tbsp ice-cold water 3 blood oranges, peeled, sliced into rounds1 tbsp icing sugardouble cream or custard, to serve 3 blood oranges, peeled, sliced into rounds 1 tbsp icing sugar double cream or custard, to serve Method Whisk the sugar, orange juice and zest, orange blossom water, eggs and egg yolks together in a heatproof bowl until well combined.Add the butter and set over a pan over simmering water. (Do not let the base of the bowl touch the water.)Cook for 15-20 minutes, stirring regularly, until the butter has melted and the mixture has thickened. (The temperature should be 78–80C, if you have a kitchen thermometer.)To make the pastry, put the flour, butter and icing sugar into a food processor. Pulse briefly until the mixture resembles breadcrumbs, then add the egg yolk and water and pulse to combine. Tip the mixture out onto the work surface and knead briefly until the pastry just comes together into a ball.Roll the pastry out into a circle about 27cm/13in in diameter.Grease a 23cm/9in loose-bottomed, fluted tart tin. Transfer the pastry to the tin and press the sides and corners flush with the tin, allowing any excess pastry to overhang at the top. Cover loosely with a plastic bag or clingfilm and set aside to rest in the fridge for at least 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Uncover the pastry case and line with crumpled baking paper, then fill with baking beans (or dried beans or rice). Bake blind for 15 minutes, until the pastry is set, then lift out the paper and beans. Carefully trim the excess pastry from the sides using a sharp knife. Return the empty pastry case to the oven for another 5-10 minutes or until it is golden-brown. Set aside to cool.Spread the orange curd into the cooked pastry case. Arrange the orange slices on the cooled tart and sprinkle over the icing sugar.Using a cooks' blowtorch, heat the sugar until caramelised. Be careful not to catch and burn the pastry edge.To serve, slice the tart and serve with double cream or custard. Whisk the sugar, orange juice and zest, orange blossom water, eggs and egg yolks together in a heatproof bowl until well combined. Whisk the sugar, orange juice and zest, orange blossom water, eggs and egg yolks together in a heatproof bowl until well combined. Add the butter and set over a pan over simmering water. (Do not let the base of the bowl touch the water.) Add the butter and set over a pan over simmering water. (Do not let the base of the bowl touch the water.) Cook for 15-20 minutes, stirring regularly, until the butter has melted and the mixture has thickened. (The temperature should be 78–80C, if you have a kitchen thermometer.) Cook for 15-20 minutes, stirring regularly, until the butter has melted and the mixture has thickened. (The temperature should be 78–80C, if you have a kitchen thermometer.) To make the pastry, put the flour, butter and icing sugar into a food processor. Pulse briefly until the mixture resembles breadcrumbs, then add the egg yolk and water and pulse to combine. Tip the mixture out onto the work surface and knead briefly until the pastry just comes together into a ball. To make the pastry, put the flour, butter and icing sugar into a food processor. Pulse briefly until the mixture resembles breadcrumbs, then add the egg yolk and water and pulse to combine. Tip the mixture out onto the work surface and knead briefly until the pastry just comes together into a ball. Roll the pastry out into a circle about 27cm/13in in diameter. Roll the pastry out into a circle about 27cm/13in in diameter. Grease a 23cm/9in loose-bottomed, fluted tart tin. Transfer the pastry to the tin and press the sides and corners flush with the tin, allowing any excess pastry to overhang at the top. Cover loosely with a plastic bag or clingfilm and set aside to rest in the fridge for at least 30 minutes. Grease a 23cm/9in loose-bottomed, fluted tart tin. Transfer the pastry to the tin and press the sides and corners flush with the tin, allowing any excess pastry to overhang at the top. Cover loosely with a plastic bag or clingfilm and set aside to rest in the fridge for at least 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Uncover the pastry case and line with crumpled baking paper, then fill with baking beans (or dried beans or rice). Bake blind for 15 minutes, until the pastry is set, then lift out the paper and beans. Preheat the oven to 200C/180C Fan/Gas 6. Uncover the pastry case and line with crumpled baking paper, then fill with baking beans (or dried beans or rice). Bake blind for 15 minutes, until the pastry is set, then lift out the paper and beans. Carefully trim the excess pastry from the sides using a sharp knife. Return the empty pastry case to the oven for another 5-10 minutes or until it is golden-brown. Set aside to cool. Carefully trim the excess pastry from the sides using a sharp knife. Return the empty pastry case to the oven for another 5-10 minutes or until it is golden-brown. Set aside to cool. Spread the orange curd into the cooked pastry case. Arrange the orange slices on the cooled tart and sprinkle over the icing sugar. Spread the orange curd into the cooked pastry case. Arrange the orange slices on the cooled tart and sprinkle over the icing sugar. Using a cooks' blowtorch, heat the sugar until caramelised. Be careful not to catch and burn the pastry edge. Using a cooks' blowtorch, heat the sugar until caramelised. Be careful not to catch and burn the pastry edge. To serve, slice the tart and serve with double cream or custard. To serve, slice the tart and serve with double cream or custard."
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} | b9307ca9da96d07885af458b78032c57898ef89571e206371e63a2e482295a56 | Rick Stein's blueberry tart recipe
Blueberry tart (Tarte aux myrtilles) An average of 4.5 out of 5 stars from 46 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bilberry_tart_tarteaux_08943_16x9.jpg Rick Stein's blueberry tart recipe, with ground almonds and egg custard is the perfect mix of comforting and refined. The tart is really stuffed with fruit with a very light binding of egg custard. 210g/7¼oz plain flour, plus extra for dustingpinch salt100g/3½oz butter, chilled and diced40g/1½oz caster sugar1 free-range egg, beaten1 tbsp iced water 210g/7¼oz plain flour, plus extra for dusting pinch salt 100g/3½oz butter, chilled and diced 40g/1½oz caster sugar 1 free-range egg, beaten 1 tbsp iced water 75g/2¾oz ground almonds600g/1lb 5oz fresh or frozen blueberries, defrosted150ml/5fl oz double cream75g/2¾oz icing sugar, sifted2 free-range eggs, beaten1 tsp vanilla extractsingle cream or crème fraîche, to serve 75g/2¾oz ground almonds 600g/1lb 5oz fresh or frozen blueberries, defrosted 150ml/5fl oz double cream 75g/2¾oz icing sugar, sifted 2 free-range eggs, beaten 1 tsp vanilla extract single cream or crème fraîche, to serve Method To make the pastry, put the flour, salt and butter into a food processor and pulse until the mixture looks like breadcrumbs. Transfer to a bowl, stir in the sugar and then fold in the egg. Add enough of the water to bring everything together and knead into a smooth, non-sticky dough. Wrap the dough in cling film and place in the fridge for about 20 minutes. Roll out the pastry on a lightly floured surface to a circle measuring about 28cm/11in in diameter. Line a 25cm/10in loose-bottomed tart tin with the pastry and prick the base all over with a fork. Place in the fridge for 20–30 minutes.Preheat the oven to 190C/170C Fan/Gas 5. Line the pastry case with crumpled greaseproof paper and add some baking beans. Bake for about 10 minutes, remove the paper and beans and put the pastry back in the oven for another 3–4 minutes. Turn the oven down to 180C/160C Fan/Gas 4.To make the filling, sprinkle the pastry case with the ground almonds and then the blueberries and bake for 15 minutes. Meanwhile, make a custard by mixing the double cream, icing sugar, eggs and vanilla in a bowl. Pour this mixture over the berries and bake for another 20–30 minutes, or until the tart filling is fairly firm and golden.Leave the tart to cool in the tin on a wire rack. Serve warm or at room temperature with cream or crème fraîche. To make the pastry, put the flour, salt and butter into a food processor and pulse until the mixture looks like breadcrumbs. Transfer to a bowl, stir in the sugar and then fold in the egg. Add enough of the water to bring everything together and knead into a smooth, non-sticky dough. Wrap the dough in cling film and place in the fridge for about 20 minutes. To make the pastry, put the flour, salt and butter into a food processor and pulse until the mixture looks like breadcrumbs. Transfer to a bowl, stir in the sugar and then fold in the egg. Add enough of the water to bring everything together and knead into a smooth, non-sticky dough. Wrap the dough in cling film and place in the fridge for about 20 minutes. Roll out the pastry on a lightly floured surface to a circle measuring about 28cm/11in in diameter. Line a 25cm/10in loose-bottomed tart tin with the pastry and prick the base all over with a fork. Place in the fridge for 20–30 minutes. Roll out the pastry on a lightly floured surface to a circle measuring about 28cm/11in in diameter. Line a 25cm/10in loose-bottomed tart tin with the pastry and prick the base all over with a fork. Place in the fridge for 20–30 minutes. Preheat the oven to 190C/170C Fan/Gas 5. Line the pastry case with crumpled greaseproof paper and add some baking beans. Bake for about 10 minutes, remove the paper and beans and put the pastry back in the oven for another 3–4 minutes. Turn the oven down to 180C/160C Fan/Gas 4. Preheat the oven to 190C/170C Fan/Gas 5. Line the pastry case with crumpled greaseproof paper and add some baking beans. Bake for about 10 minutes, remove the paper and beans and put the pastry back in the oven for another 3–4 minutes. Turn the oven down to 180C/160C Fan/Gas 4. To make the filling, sprinkle the pastry case with the ground almonds and then the blueberries and bake for 15 minutes. To make the filling, sprinkle the pastry case with the ground almonds and then the blueberries and bake for 15 minutes. Meanwhile, make a custard by mixing the double cream, icing sugar, eggs and vanilla in a bowl. Pour this mixture over the berries and bake for another 20–30 minutes, or until the tart filling is fairly firm and golden. Meanwhile, make a custard by mixing the double cream, icing sugar, eggs and vanilla in a bowl. Pour this mixture over the berries and bake for another 20–30 minutes, or until the tart filling is fairly firm and golden. Leave the tart to cool in the tin on a wire rack. Serve warm or at room temperature with cream or crème fraîche. Leave the tart to cool in the tin on a wire rack. Serve warm or at room temperature with cream or crème fraîche. | {
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"title": "Rick Stein's blueberry tart recipe",
"content": "Blueberry tart (Tarte aux myrtilles) An average of 4.5 out of 5 stars from 46 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bilberry_tart_tarteaux_08943_16x9.jpg Rick Stein's blueberry tart recipe, with ground almonds and egg custard is the perfect mix of comforting and refined. The tart is really stuffed with fruit with a very light binding of egg custard. 210g/7¼oz plain flour, plus extra for dustingpinch salt100g/3½oz butter, chilled and diced40g/1½oz caster sugar1 free-range egg, beaten1 tbsp iced water 210g/7¼oz plain flour, plus extra for dusting pinch salt 100g/3½oz butter, chilled and diced 40g/1½oz caster sugar 1 free-range egg, beaten 1 tbsp iced water 75g/2¾oz ground almonds600g/1lb 5oz fresh or frozen blueberries, defrosted150ml/5fl oz double cream75g/2¾oz icing sugar, sifted2 free-range eggs, beaten1 tsp vanilla extractsingle cream or crème fraîche, to serve 75g/2¾oz ground almonds 600g/1lb 5oz fresh or frozen blueberries, defrosted 150ml/5fl oz double cream 75g/2¾oz icing sugar, sifted 2 free-range eggs, beaten 1 tsp vanilla extract single cream or crème fraîche, to serve Method To make the pastry, put the flour, salt and butter into a food processor and pulse until the mixture looks like breadcrumbs. Transfer to a bowl, stir in the sugar and then fold in the egg. Add enough of the water to bring everything together and knead into a smooth, non-sticky dough. Wrap the dough in cling film and place in the fridge for about 20 minutes. Roll out the pastry on a lightly floured surface to a circle measuring about 28cm/11in in diameter. Line a 25cm/10in loose-bottomed tart tin with the pastry and prick the base all over with a fork. Place in the fridge for 20–30 minutes.Preheat the oven to 190C/170C Fan/Gas 5. Line the pastry case with crumpled greaseproof paper and add some baking beans. Bake for about 10 minutes, remove the paper and beans and put the pastry back in the oven for another 3–4 minutes. Turn the oven down to 180C/160C Fan/Gas 4.To make the filling, sprinkle the pastry case with the ground almonds and then the blueberries and bake for 15 minutes. Meanwhile, make a custard by mixing the double cream, icing sugar, eggs and vanilla in a bowl. Pour this mixture over the berries and bake for another 20–30 minutes, or until the tart filling is fairly firm and golden.Leave the tart to cool in the tin on a wire rack. Serve warm or at room temperature with cream or crème fraîche. To make the pastry, put the flour, salt and butter into a food processor and pulse until the mixture looks like breadcrumbs. Transfer to a bowl, stir in the sugar and then fold in the egg. Add enough of the water to bring everything together and knead into a smooth, non-sticky dough. Wrap the dough in cling film and place in the fridge for about 20 minutes. To make the pastry, put the flour, salt and butter into a food processor and pulse until the mixture looks like breadcrumbs. Transfer to a bowl, stir in the sugar and then fold in the egg. Add enough of the water to bring everything together and knead into a smooth, non-sticky dough. Wrap the dough in cling film and place in the fridge for about 20 minutes. Roll out the pastry on a lightly floured surface to a circle measuring about 28cm/11in in diameter. Line a 25cm/10in loose-bottomed tart tin with the pastry and prick the base all over with a fork. Place in the fridge for 20–30 minutes. Roll out the pastry on a lightly floured surface to a circle measuring about 28cm/11in in diameter. Line a 25cm/10in loose-bottomed tart tin with the pastry and prick the base all over with a fork. Place in the fridge for 20–30 minutes. Preheat the oven to 190C/170C Fan/Gas 5. Line the pastry case with crumpled greaseproof paper and add some baking beans. Bake for about 10 minutes, remove the paper and beans and put the pastry back in the oven for another 3–4 minutes. Turn the oven down to 180C/160C Fan/Gas 4. Preheat the oven to 190C/170C Fan/Gas 5. Line the pastry case with crumpled greaseproof paper and add some baking beans. Bake for about 10 minutes, remove the paper and beans and put the pastry back in the oven for another 3–4 minutes. Turn the oven down to 180C/160C Fan/Gas 4. To make the filling, sprinkle the pastry case with the ground almonds and then the blueberries and bake for 15 minutes. To make the filling, sprinkle the pastry case with the ground almonds and then the blueberries and bake for 15 minutes. Meanwhile, make a custard by mixing the double cream, icing sugar, eggs and vanilla in a bowl. Pour this mixture over the berries and bake for another 20–30 minutes, or until the tart filling is fairly firm and golden. Meanwhile, make a custard by mixing the double cream, icing sugar, eggs and vanilla in a bowl. Pour this mixture over the berries and bake for another 20–30 minutes, or until the tart filling is fairly firm and golden. Leave the tart to cool in the tin on a wire rack. Serve warm or at room temperature with cream or crème fraîche. Leave the tart to cool in the tin on a wire rack. Serve warm or at room temperature with cream or crème fraîche."
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} | 43986a271493e646cd4b1fffb341049c383c1a9411ee2c8e77021f394701ba0b | Apricot frangipane tart recipe
An average of 4.1 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/apricot_frangipane_tart_19845_16x9.jpg Apricot and almonds are a match made in heaven and this tart makes the most of both of them. For this recipe you will need a 28cm/11in flan tin and a food processor. 225g/8oz plain flour100g/3½oz butter, cubed50g/1¾oz caster sugar1 free-range egg 225g/8oz plain flour 100g/3½oz butter, cubed 50g/1¾oz caster sugar 1 free-range egg 175g/6oz butter175g/6oz caster sugar4 free-range eggs175g/6oz ground almonds1 tsp almond extract200g/7oz apricot jam 175g/6oz butter 175g/6oz caster sugar 4 free-range eggs 175g/6oz ground almonds 1 tsp almond extract 200g/7oz apricot jam 8 ripe apricots, halved and stoned 4 tbsp apricot jam15g/½oz flaked almonds, toasted 8 ripe apricots, halved and stoned 4 tbsp apricot jam 15g/½oz flaked almonds, toasted Method Preheat the oven to 190C/170C Fan/Gas 5. Heat a heavy, flat baking tray. To make the pastry, either rub the flour and butter together using your fingertips until it resembles breadcrumbs or measure the flour and butter into a food processor and briefly process until just rubbed in. Add the sugar and mix, then add the egg and a tablespoon of water. Process until the mixture just holds together (do not over work as it will make the pastry tough). Wrap in cling film and chill for 20 minutes. Roll the pastry out on a floured surface and use it to line a 28cm/11in flan tin. Prick the base of the pastry using a fork then chill the pastry for 10 minutes. Line the pastry case with parchment paper and fill with ceramic baking beans or uncooked rice. Place on the preheated baking tray and bake blind for about 15 minutes, or until the pastry is set and pale brown. Remove the beans and paper and return to the oven for about 10-12 minutes until the base is cooked. For the filling, put the butter and sugar in a food processor and pulse until creamy (if you used a food processor for the pastry, there’s no need to wash it up). Add the eggs and blend, then mix in the ground almonds and almond extract. Spread a thin layer of apricot jam over the base of the pastry and spoon the almond mixture on top. Bake for 30-40 minutes, until the filling is set. Remove from the oven and leave to cool.For the decoration, gently poach the apricot halves in water until tender. Set aside to cool slightly.Arrange the apricot halves in circles over the top of the tart. Warm the apricot jam over a low heat then pass through a fine sieve. Brush the warm apricot jam over the top of the fruit to glaze. Scatter over the flaked almonds. Serve the tart warm or cold. Preheat the oven to 190C/170C Fan/Gas 5. Heat a heavy, flat baking tray. Preheat the oven to 190C/170C Fan/Gas 5. Heat a heavy, flat baking tray. To make the pastry, either rub the flour and butter together using your fingertips until it resembles breadcrumbs or measure the flour and butter into a food processor and briefly process until just rubbed in. To make the pastry, either rub the flour and butter together using your fingertips until it resembles breadcrumbs or measure the flour and butter into a food processor and briefly process until just rubbed in. Add the sugar and mix, then add the egg and a tablespoon of water. Process until the mixture just holds together (do not over work as it will make the pastry tough). Wrap in cling film and chill for 20 minutes. Add the sugar and mix, then add the egg and a tablespoon of water. Process until the mixture just holds together (do not over work as it will make the pastry tough). Wrap in cling film and chill for 20 minutes. Roll the pastry out on a floured surface and use it to line a 28cm/11in flan tin. Prick the base of the pastry using a fork then chill the pastry for 10 minutes. Roll the pastry out on a floured surface and use it to line a 28cm/11in flan tin. Prick the base of the pastry using a fork then chill the pastry for 10 minutes. Line the pastry case with parchment paper and fill with ceramic baking beans or uncooked rice. Place on the preheated baking tray and bake blind for about 15 minutes, or until the pastry is set and pale brown. Remove the beans and paper and return to the oven for about 10-12 minutes until the base is cooked. Line the pastry case with parchment paper and fill with ceramic baking beans or uncooked rice. Place on the preheated baking tray and bake blind for about 15 minutes, or until the pastry is set and pale brown. Remove the beans and paper and return to the oven for about 10-12 minutes until the base is cooked. For the filling, put the butter and sugar in a food processor and pulse until creamy (if you used a food processor for the pastry, there’s no need to wash it up). Add the eggs and blend, then mix in the ground almonds and almond extract. For the filling, put the butter and sugar in a food processor and pulse until creamy (if you used a food processor for the pastry, there’s no need to wash it up). Add the eggs and blend, then mix in the ground almonds and almond extract. Spread a thin layer of apricot jam over the base of the pastry and spoon the almond mixture on top. Bake for 30-40 minutes, until the filling is set. Remove from the oven and leave to cool. Spread a thin layer of apricot jam over the base of the pastry and spoon the almond mixture on top. Bake for 30-40 minutes, until the filling is set. Remove from the oven and leave to cool. For the decoration, gently poach the apricot halves in water until tender. Set aside to cool slightly. For the decoration, gently poach the apricot halves in water until tender. Set aside to cool slightly. Arrange the apricot halves in circles over the top of the tart. Warm the apricot jam over a low heat then pass through a fine sieve. Brush the warm apricot jam over the top of the fruit to glaze. Scatter over the flaked almonds. Serve the tart warm or cold. Arrange the apricot halves in circles over the top of the tart. Warm the apricot jam over a low heat then pass through a fine sieve. Brush the warm apricot jam over the top of the fruit to glaze. Scatter over the flaked almonds. Serve the tart warm or cold. | {
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"title": "Apricot frangipane tart recipe",
"content": "An average of 4.1 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/apricot_frangipane_tart_19845_16x9.jpg Apricot and almonds are a match made in heaven and this tart makes the most of both of them. For this recipe you will need a 28cm/11in flan tin and a food processor. 225g/8oz plain flour100g/3½oz butter, cubed50g/1¾oz caster sugar1 free-range egg 225g/8oz plain flour 100g/3½oz butter, cubed 50g/1¾oz caster sugar 1 free-range egg 175g/6oz butter175g/6oz caster sugar4 free-range eggs175g/6oz ground almonds1 tsp almond extract200g/7oz apricot jam 175g/6oz butter 175g/6oz caster sugar 4 free-range eggs 175g/6oz ground almonds 1 tsp almond extract 200g/7oz apricot jam 8 ripe apricots, halved and stoned 4 tbsp apricot jam15g/½oz flaked almonds, toasted 8 ripe apricots, halved and stoned 4 tbsp apricot jam 15g/½oz flaked almonds, toasted Method Preheat the oven to 190C/170C Fan/Gas 5. Heat a heavy, flat baking tray. To make the pastry, either rub the flour and butter together using your fingertips until it resembles breadcrumbs or measure the flour and butter into a food processor and briefly process until just rubbed in. Add the sugar and mix, then add the egg and a tablespoon of water. Process until the mixture just holds together (do not over work as it will make the pastry tough). Wrap in cling film and chill for 20 minutes. Roll the pastry out on a floured surface and use it to line a 28cm/11in flan tin. Prick the base of the pastry using a fork then chill the pastry for 10 minutes. Line the pastry case with parchment paper and fill with ceramic baking beans or uncooked rice. Place on the preheated baking tray and bake blind for about 15 minutes, or until the pastry is set and pale brown. Remove the beans and paper and return to the oven for about 10-12 minutes until the base is cooked. For the filling, put the butter and sugar in a food processor and pulse until creamy (if you used a food processor for the pastry, there’s no need to wash it up). Add the eggs and blend, then mix in the ground almonds and almond extract. Spread a thin layer of apricot jam over the base of the pastry and spoon the almond mixture on top. Bake for 30-40 minutes, until the filling is set. Remove from the oven and leave to cool.For the decoration, gently poach the apricot halves in water until tender. Set aside to cool slightly.Arrange the apricot halves in circles over the top of the tart. Warm the apricot jam over a low heat then pass through a fine sieve. Brush the warm apricot jam over the top of the fruit to glaze. Scatter over the flaked almonds. Serve the tart warm or cold. Preheat the oven to 190C/170C Fan/Gas 5. Heat a heavy, flat baking tray. Preheat the oven to 190C/170C Fan/Gas 5. Heat a heavy, flat baking tray. To make the pastry, either rub the flour and butter together using your fingertips until it resembles breadcrumbs or measure the flour and butter into a food processor and briefly process until just rubbed in. To make the pastry, either rub the flour and butter together using your fingertips until it resembles breadcrumbs or measure the flour and butter into a food processor and briefly process until just rubbed in. Add the sugar and mix, then add the egg and a tablespoon of water. Process until the mixture just holds together (do not over work as it will make the pastry tough). Wrap in cling film and chill for 20 minutes. Add the sugar and mix, then add the egg and a tablespoon of water. Process until the mixture just holds together (do not over work as it will make the pastry tough). Wrap in cling film and chill for 20 minutes. Roll the pastry out on a floured surface and use it to line a 28cm/11in flan tin. Prick the base of the pastry using a fork then chill the pastry for 10 minutes. Roll the pastry out on a floured surface and use it to line a 28cm/11in flan tin. Prick the base of the pastry using a fork then chill the pastry for 10 minutes. Line the pastry case with parchment paper and fill with ceramic baking beans or uncooked rice. Place on the preheated baking tray and bake blind for about 15 minutes, or until the pastry is set and pale brown. Remove the beans and paper and return to the oven for about 10-12 minutes until the base is cooked. Line the pastry case with parchment paper and fill with ceramic baking beans or uncooked rice. Place on the preheated baking tray and bake blind for about 15 minutes, or until the pastry is set and pale brown. Remove the beans and paper and return to the oven for about 10-12 minutes until the base is cooked. For the filling, put the butter and sugar in a food processor and pulse until creamy (if you used a food processor for the pastry, there’s no need to wash it up). Add the eggs and blend, then mix in the ground almonds and almond extract. For the filling, put the butter and sugar in a food processor and pulse until creamy (if you used a food processor for the pastry, there’s no need to wash it up). Add the eggs and blend, then mix in the ground almonds and almond extract. Spread a thin layer of apricot jam over the base of the pastry and spoon the almond mixture on top. Bake for 30-40 minutes, until the filling is set. Remove from the oven and leave to cool. Spread a thin layer of apricot jam over the base of the pastry and spoon the almond mixture on top. Bake for 30-40 minutes, until the filling is set. Remove from the oven and leave to cool. For the decoration, gently poach the apricot halves in water until tender. Set aside to cool slightly. For the decoration, gently poach the apricot halves in water until tender. Set aside to cool slightly. Arrange the apricot halves in circles over the top of the tart. Warm the apricot jam over a low heat then pass through a fine sieve. Brush the warm apricot jam over the top of the fruit to glaze. Scatter over the flaked almonds. Serve the tart warm or cold. Arrange the apricot halves in circles over the top of the tart. Warm the apricot jam over a low heat then pass through a fine sieve. Brush the warm apricot jam over the top of the fruit to glaze. Scatter over the flaked almonds. Serve the tart warm or cold."
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} | 2cc80d0075e8e474a2d7979eb6cc8f8dc421bfb242a91e9d2d0a26eda0195779 | Swiss meringue buttercream recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/swiss_meringue_67946_16x9.jpg Learn how to make the perfect Swiss meringue buttercream to decorate your cupcakes, plus a simple piped flower design to try. 150g/5½oz free-range egg whites200g/7oz caster sugar400g/14oz butter, at room temperature and cubed 150g/5½oz free-range egg whites 200g/7oz caster sugar 400g/14oz butter, at room temperature and cubed gel food colouring18 cupcakes, to decorate18 raspberries, to decorate gel food colouring 18 cupcakes, to decorate 18 cupcakes, to decorate 18 raspberries, to decorate Method Place a metal or glass bowl over a saucepan that contains 2.5cm/1in boiling water. Add the egg whites and sugar to the bowl and whisk to combine. Leave over a medium heat for around 5 minutes, stirring occasionally. The mixture is done when it is no longer grainy to the touch – test by rubbing some of the mixture between your thumb and forefinger.Transfer to a stand mixer, or use a hand-held electric whisk, to whisk the mixture starting on low and then whisking on high. Whisk until it forms stiff peaks. Add all of the butter at once. Whisk until combined evenly and you have a fluffy buttercream. It might start to look like scrambled eggs and split. Ignore this and keep whisking!The buttercream is now ready to use, or you can add gel food colouring to create coloured buttercream. Beat the buttercream on a low speed right before piping to knock out any air bubbles and to ensure extra smooth icing. To make the piped flowers decoration, load a piping bag fitted with the largest round nozzle (I used R22L) with the buttercream. Start piping from the edge of one of the cupcakes. Squeeze and lift slightly, then sweep towards the middle of the cake. Stop squeezing as you reach the centre and pull away. Repeat this five times around the cupcake to create a flower design. Pop a raspberry or anything you like in the centre of the cupcake to finish. Place a metal or glass bowl over a saucepan that contains 2.5cm/1in boiling water. Add the egg whites and sugar to the bowl and whisk to combine. Leave over a medium heat for around 5 minutes, stirring occasionally. The mixture is done when it is no longer grainy to the touch – test by rubbing some of the mixture between your thumb and forefinger. Place a metal or glass bowl over a saucepan that contains 2.5cm/1in boiling water. Add the egg whites and sugar to the bowl and whisk to combine. Leave over a medium heat for around 5 minutes, stirring occasionally. The mixture is done when it is no longer grainy to the touch – test by rubbing some of the mixture between your thumb and forefinger. Transfer to a stand mixer, or use a hand-held electric whisk, to whisk the mixture starting on low and then whisking on high. Whisk until it forms stiff peaks. Add all of the butter at once. Whisk until combined evenly and you have a fluffy buttercream. It might start to look like scrambled eggs and split. Ignore this and keep whisking! Transfer to a stand mixer, or use a hand-held electric whisk, to whisk the mixture starting on low and then whisking on high. Whisk until it forms stiff peaks. Add all of the butter at once. Whisk until combined evenly and you have a fluffy buttercream. It might start to look like scrambled eggs and split. Ignore this and keep whisking! The buttercream is now ready to use, or you can add gel food colouring to create coloured buttercream. Beat the buttercream on a low speed right before piping to knock out any air bubbles and to ensure extra smooth icing. The buttercream is now ready to use, or you can add gel food colouring to create coloured buttercream. Beat the buttercream on a low speed right before piping to knock out any air bubbles and to ensure extra smooth icing. To make the piped flowers decoration, load a piping bag fitted with the largest round nozzle (I used R22L) with the buttercream. Start piping from the edge of one of the cupcakes. Squeeze and lift slightly, then sweep towards the middle of the cake. Stop squeezing as you reach the centre and pull away. Repeat this five times around the cupcake to create a flower design. Pop a raspberry or anything you like in the centre of the cupcake to finish. To make the piped flowers decoration, load a piping bag fitted with the largest round nozzle (I used R22L) with the buttercream. Start piping from the edge of one of the cupcakes. Squeeze and lift slightly, then sweep towards the middle of the cake. Stop squeezing as you reach the centre and pull away. Repeat this five times around the cupcake to create a flower design. Pop a raspberry or anything you like in the centre of the cupcake to finish. Recipe tips To make a chocolate version of this buttercream, follow the recipe up to step 2 then add some sifted cocoa powder and beat until combined. | {
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"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/swiss_meringue_67946_16x9.jpg Learn how to make the perfect Swiss meringue buttercream to decorate your cupcakes, plus a simple piped flower design to try. 150g/5½oz free-range egg whites200g/7oz caster sugar400g/14oz butter, at room temperature and cubed 150g/5½oz free-range egg whites 200g/7oz caster sugar 400g/14oz butter, at room temperature and cubed gel food colouring18 cupcakes, to decorate18 raspberries, to decorate gel food colouring 18 cupcakes, to decorate 18 cupcakes, to decorate 18 raspberries, to decorate Method Place a metal or glass bowl over a saucepan that contains 2.5cm/1in boiling water. Add the egg whites and sugar to the bowl and whisk to combine. Leave over a medium heat for around 5 minutes, stirring occasionally. The mixture is done when it is no longer grainy to the touch – test by rubbing some of the mixture between your thumb and forefinger.Transfer to a stand mixer, or use a hand-held electric whisk, to whisk the mixture starting on low and then whisking on high. Whisk until it forms stiff peaks. Add all of the butter at once. Whisk until combined evenly and you have a fluffy buttercream. It might start to look like scrambled eggs and split. Ignore this and keep whisking!The buttercream is now ready to use, or you can add gel food colouring to create coloured buttercream. Beat the buttercream on a low speed right before piping to knock out any air bubbles and to ensure extra smooth icing. To make the piped flowers decoration, load a piping bag fitted with the largest round nozzle (I used R22L) with the buttercream. Start piping from the edge of one of the cupcakes. Squeeze and lift slightly, then sweep towards the middle of the cake. Stop squeezing as you reach the centre and pull away. Repeat this five times around the cupcake to create a flower design. Pop a raspberry or anything you like in the centre of the cupcake to finish. Place a metal or glass bowl over a saucepan that contains 2.5cm/1in boiling water. Add the egg whites and sugar to the bowl and whisk to combine. Leave over a medium heat for around 5 minutes, stirring occasionally. The mixture is done when it is no longer grainy to the touch – test by rubbing some of the mixture between your thumb and forefinger. Place a metal or glass bowl over a saucepan that contains 2.5cm/1in boiling water. Add the egg whites and sugar to the bowl and whisk to combine. Leave over a medium heat for around 5 minutes, stirring occasionally. The mixture is done when it is no longer grainy to the touch – test by rubbing some of the mixture between your thumb and forefinger. Transfer to a stand mixer, or use a hand-held electric whisk, to whisk the mixture starting on low and then whisking on high. Whisk until it forms stiff peaks. Add all of the butter at once. Whisk until combined evenly and you have a fluffy buttercream. It might start to look like scrambled eggs and split. Ignore this and keep whisking! Transfer to a stand mixer, or use a hand-held electric whisk, to whisk the mixture starting on low and then whisking on high. Whisk until it forms stiff peaks. Add all of the butter at once. Whisk until combined evenly and you have a fluffy buttercream. It might start to look like scrambled eggs and split. Ignore this and keep whisking! The buttercream is now ready to use, or you can add gel food colouring to create coloured buttercream. Beat the buttercream on a low speed right before piping to knock out any air bubbles and to ensure extra smooth icing. The buttercream is now ready to use, or you can add gel food colouring to create coloured buttercream. Beat the buttercream on a low speed right before piping to knock out any air bubbles and to ensure extra smooth icing. To make the piped flowers decoration, load a piping bag fitted with the largest round nozzle (I used R22L) with the buttercream. Start piping from the edge of one of the cupcakes. Squeeze and lift slightly, then sweep towards the middle of the cake. Stop squeezing as you reach the centre and pull away. Repeat this five times around the cupcake to create a flower design. Pop a raspberry or anything you like in the centre of the cupcake to finish. To make the piped flowers decoration, load a piping bag fitted with the largest round nozzle (I used R22L) with the buttercream. Start piping from the edge of one of the cupcakes. Squeeze and lift slightly, then sweep towards the middle of the cake. Stop squeezing as you reach the centre and pull away. Repeat this five times around the cupcake to create a flower design. Pop a raspberry or anything you like in the centre of the cupcake to finish. Recipe tips To make a chocolate version of this buttercream, follow the recipe up to step 2 then add some sifted cocoa powder and beat until combined."
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} | 0fd8f234e58099261631c60bef1f25807f07164a56875484b3ab8ebd8ffff60d | Fraisier cake recipe
Preheat the oven to 180C/350F/Gas 4.Grease, flour and line the base of a 23cm/9in spring-form or round loose bottom cake tin.Place the sugar, eggs and lemon zest in a large bowl set over a pan of simmering water.Using an electric hand whisk, whisk the mixture over a medium heat until doubled in volume and pale in colour. The mixture is at the right stage when it forms a ribbon trail when the whisk is lifted out of the mixture. Remove from the heat. Sift in two-thirds of the flour and gently fold into the whisked mixture with a metal spoon or spatula. Add the remaining flour and fold again. Try to keep in as much of the air as possible. Make sure all the flour is incorporated into the mixture.Gently fold in the melted butter.Pour the mixture into the cake tin and bake for 25-30 minutes or until the sides of the cake begin to come away from the tin and it is pale golden-brown. When cooked, allow the sponge to cool a little bit in the tin, then turn out onto a cooling rack. Be careful as this sponge is quite delicate. It should be just under 5cm/2in in height.To make the crème pâtissière, pour the milk into a wide based pan, split the vanilla pod along its length using a sharp knife, and add it to the milk along with the vanilla seeds. Bring the milk up to the boil, then take it off the heat. Whisk together the eggs, sugar, kirsch and cornflour in a medium sized bowl until blended. Remove the vanilla pod from the milk and pour the hot milk through a sieve into the egg mixture. Whisk to combine.Pour the custard back into a clean saucepan and set over a medium heat. Stir the custard constantly until the mixture thickens. The mixture will take about four minutes to thicken, but when it does it happens very quickly, so you need to really keep stirring to prevent lumps. Whisk until smooth.Cook the mixture until the crème is very thick, so that it can be piped and it will hold its shape. Stir in the butter until thoroughly melted and combined.Allow to cool slightly, pour into a shallow dish and chill in the fridge for about an hour until really cold and set firm. This chills it faster as it cools over a larger surface area – alternatively you could fill the piping bags with it at this stage and leave overnight to chill. Place the ingredients for the lemon syrup in a small saucepan with 70ml/4½ tbsp water. Heat gently until the sugar dissolves, then boil rapidly for two minutes. Remove from the heat and set aside to cool.Meanwhile, roll out a thin disc of marzipan to fit a 23cm/9in circumference circle. It is best if you draw around the 23cm/9in base of another loose bottomed tin for the perfect circle. For best results and a perfectly flat surface, chill it in the fridge until it is needed. Slice the sponge in half horizontally, creating two slim discs of cake. The cut must be as level as possible as it will be visible in the finished cake.Place a strip of acetate plastic around the inside of the springform tin. Or line the base and sides with cling film or parchment lined foil.Place one layer of sponge cake in the bottom of the cake tin. Then liberally brush the sponge with half the syrup. With the back of a spoon, gently squash the edges of the cake down so that they are pushed directly against the sides of the tin, creating the defined edges necessary for the Fraisier cake.Rinse, hull and halve about 12 strawberries, try and make sure they are all the same height.Place the cut sides of the strawberries against the plastic on the inside of the tin. The strawberry halves should be sitting snugly beside each other, so it looks like a little crown inside the tin.Take the chilled crème pâtissière out of the fridge and spoon two thirds of the crème into a piping bag, fitted with a 1cm/½in nozzle.Pipe a swirl covering the exposed sponge completely in the bottom of the tin.Then pipe between each of the strawberries so the gaps are filled right to the top with the crème pâtissière.Set about 3-5 strawberries to one side for decoration, then hull and quarter the rest of them and place on top of the crème, so it raises the inside of the cake by about an inch.Pipe another swirl of crème pâtissière on top of the cut strawberries to cover the whole surface. Then smooth with a palette knife.Place the other disc of sponge on top of this, with the cut side uppermost, so it has a completely flat top. Brush with the remaining syrup.Gently press the top down quite firmly, so that the cake and filling push against the acetate to create the distinctive smooth and defined sides of the Fraisier cake.Lay the chilled marzipan circle on top of the cake and put the whole thing back in the fridge to set.Make some pretty decorations of your choice with melted dark chocolate.When ready to serve, remove the cake from fridge. Very carefully release the spring tin/loose bottom and remove the cake from the tin and from the acetate or cling film.Place onto a serving plate and decorate with reserved strawberries, chocolate decoration and a dusting of icing sugar. Serve chilled. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Grease, flour and line the base of a 23cm/9in spring-form or round loose bottom cake tin. Grease, flour and line the base of a 23cm/9in spring-form or round loose bottom cake tin. Place the sugar, eggs and lemon zest in a large bowl set over a pan of simmering water. Place the sugar, eggs and lemon zest in a large bowl set over a pan of simmering water. Using an electric hand whisk, whisk the mixture over a medium heat until doubled in volume and pale in colour. The mixture is at the right stage when it forms a ribbon trail when the whisk is lifted out of the mixture. Remove from the heat. Using an electric hand whisk, whisk the mixture over a medium heat until doubled in volume and pale in colour. The mixture is at the right stage when it forms a ribbon trail when the whisk is lifted out of the mixture. Remove from the heat. Sift in two-thirds of the flour and gently fold into the whisked mixture with a metal spoon or spatula. Add the remaining flour and fold again. Try to keep in as much of the air as possible. Make sure all the flour is incorporated into the mixture. Sift in two-thirds of the flour and gently fold into the whisked mixture with a metal spoon or spatula. Add the remaining flour and fold again. Try to keep in as much of the air as possible. Make sure all the flour is incorporated into the mixture. Gently fold in the melted butter. Gently fold in the melted butter. Pour the mixture into the cake tin and bake for 25-30 minutes or until the sides of the cake begin to come away from the tin and it is pale golden-brown. Pour the mixture into the cake tin and bake for 25-30 minutes or until the sides of the cake begin to come away from the tin and it is pale golden-brown. When cooked, allow the sponge to cool a little bit in the tin, then turn out onto a cooling rack. Be careful as this sponge is quite delicate. It should be just under 5cm/2in in height. When cooked, allow the sponge to cool a little bit in the tin, then turn out onto a cooling rack. Be careful as this sponge is quite delicate. It should be just under 5cm/2in in height. To make the crème pâtissière, pour the milk into a wide based pan, split the vanilla pod along its length using a sharp knife, and add it to the milk along with the vanilla seeds. Bring the milk up to the boil, then take it off the heat. To make the crème pâtissière, pour the milk into a wide based pan, split the vanilla pod along its length using a sharp knife, and add it to the milk along with the vanilla seeds. Bring the milk up to the boil, then take it off the heat. Whisk together the eggs, sugar, kirsch and cornflour in a medium sized bowl until blended. Whisk together the eggs, sugar, kirsch and cornflour in a medium sized bowl until blended. Remove the vanilla pod from the milk and pour the hot milk through a sieve into the egg mixture. Whisk to combine. Remove the vanilla pod from the milk and pour the hot milk through a sieve into the egg mixture. Whisk to combine. Pour the custard back into a clean saucepan and set over a medium heat. Pour the custard back into a clean saucepan and set over a medium heat. Stir the custard constantly until the mixture thickens. The mixture will take about four minutes to thicken, but when it does it happens very quickly, so you need to really keep stirring to prevent lumps. Whisk until smooth. Stir the custard constantly until the mixture thickens. The mixture will take about four minutes to thicken, but when it does it happens very quickly, so you need to really keep stirring to prevent lumps. Whisk until smooth. Cook the mixture until the crème is very thick, so that it can be piped and it will hold its shape. Stir in the butter until thoroughly melted and combined. Cook the mixture until the crème is very thick, so that it can be piped and it will hold its shape. Stir in the butter until thoroughly melted and combined. Allow to cool slightly, pour into a shallow dish and chill in the fridge for about an hour until really cold and set firm. This chills it faster as it cools over a larger surface area – alternatively you could fill the piping bags with it at this stage and leave overnight to chill. Allow to cool slightly, pour into a shallow dish and chill in the fridge for about an hour until really cold and set firm. This chills it faster as it cools over a larger surface area – alternatively you could fill the piping bags with it at this stage and leave overnight to chill. Place the ingredients for the lemon syrup in a small saucepan with 70ml/4½ tbsp water. Heat gently until the sugar dissolves, then boil rapidly for two minutes. Remove from the heat and set aside to cool. Place the ingredients for the lemon syrup in a small saucepan with 70ml/4½ tbsp water. Heat gently until the sugar dissolves, then boil rapidly for two minutes. Remove from the heat and set aside to cool. Meanwhile, roll out a thin disc of marzipan to fit a 23cm/9in circumference circle. It is best if you draw around the 23cm/9in base of another loose bottomed tin for the perfect circle. For best results and a perfectly flat surface, chill it in the fridge until it is needed. Meanwhile, roll out a thin disc of marzipan to fit a 23cm/9in circumference circle. It is best if you draw around the 23cm/9in base of another loose bottomed tin for the perfect circle. For best results and a perfectly flat surface, chill it in the fridge until it is needed. Slice the sponge in half horizontally, creating two slim discs of cake. The cut must be as level as possible as it will be visible in the finished cake. Slice the sponge in half horizontally, creating two slim discs of cake. The cut must be as level as possible as it will be visible in the finished cake. Place a strip of acetate plastic around the inside of the springform tin. Or line the base and sides with cling film or parchment lined foil. Place a strip of acetate plastic around the inside of the springform tin. Or line the base and sides with cling film or parchment lined foil. Place one layer of sponge cake in the bottom of the cake tin. Then liberally brush the sponge with half the syrup. With the back of a spoon, gently squash the edges of the cake down so that they are pushed directly against the sides of the tin, creating the defined edges necessary for the Fraisier cake. Place one layer of sponge cake in the bottom of the cake tin. Then liberally brush the sponge with half the syrup. With the back of a spoon, gently squash the edges of the cake down so that they are pushed directly against the sides of the tin, creating the defined edges necessary for the Fraisier cake. Rinse, hull and halve about 12 strawberries, try and make sure they are all the same height. Rinse, hull and halve about 12 strawberries, try and make sure they are all the same height. Place the cut sides of the strawberries against the plastic on the inside of the tin. The strawberry halves should be sitting snugly beside each other, so it looks like a little crown inside the tin. Place the cut sides of the strawberries against the plastic on the inside of the tin. The strawberry halves should be sitting snugly beside each other, so it looks like a little crown inside the tin. Take the chilled crème pâtissière out of the fridge and spoon two thirds of the crème into a piping bag, fitted with a 1cm/½in nozzle. Take the chilled crème pâtissière out of the fridge and spoon two thirds of the crème into a piping bag, fitted with a 1cm/½in nozzle. Pipe a swirl covering the exposed sponge completely in the bottom of the tin. Pipe a swirl covering the exposed sponge completely in the bottom of the tin. Then pipe between each of the strawberries so the gaps are filled right to the top with the crème pâtissière. Then pipe between each of the strawberries so the gaps are filled right to the top with the crème pâtissière. Set about 3-5 strawberries to one side for decoration, then hull and quarter the rest of them and place on top of the crème, so it raises the inside of the cake by about an inch. Set about 3-5 strawberries to one side for decoration, then hull and quarter the rest of them and place on top of the crème, so it raises the inside of the cake by about an inch. Pipe another swirl of crème pâtissière on top of the cut strawberries to cover the whole surface. Then smooth with a palette knife. Pipe another swirl of crème pâtissière on top of the cut strawberries to cover the whole surface. Then smooth with a palette knife. Place the other disc of sponge on top of this, with the cut side uppermost, so it has a completely flat top. Brush with the remaining syrup. Place the other disc of sponge on top of this, with the cut side uppermost, so it has a completely flat top. Brush with the remaining syrup. Gently press the top down quite firmly, so that the cake and filling push against the acetate to create the distinctive smooth and defined sides of the Fraisier cake. Gently press the top down quite firmly, so that the cake and filling push against the acetate to create the distinctive smooth and defined sides of the Fraisier cake. Lay the chilled marzipan circle on top of the cake and put the whole thing back in the fridge to set. Lay the chilled marzipan circle on top of the cake and put the whole thing back in the fridge to set. Make some pretty decorations of your choice with melted dark chocolate. Make some pretty decorations of your choice with melted dark chocolate. When ready to serve, remove the cake from fridge. When ready to serve, remove the cake from fridge. Very carefully release the spring tin/loose bottom and remove the cake from the tin and from the acetate or cling film. Very carefully release the spring tin/loose bottom and remove the cake from the tin and from the acetate or cling film. Place onto a serving plate and decorate with reserved strawberries, chocolate decoration and a dusting of icing sugar. Serve chilled. Place onto a serving plate and decorate with reserved strawberries, chocolate decoration and a dusting of icing sugar. Serve chilled. | {
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"content": "Preheat the oven to 180C/350F/Gas 4.Grease, flour and line the base of a 23cm/9in spring-form or round loose bottom cake tin.Place the sugar, eggs and lemon zest in a large bowl set over a pan of simmering water.Using an electric hand whisk, whisk the mixture over a medium heat until doubled in volume and pale in colour. The mixture is at the right stage when it forms a ribbon trail when the whisk is lifted out of the mixture. Remove from the heat. Sift in two-thirds of the flour and gently fold into the whisked mixture with a metal spoon or spatula. Add the remaining flour and fold again. Try to keep in as much of the air as possible. Make sure all the flour is incorporated into the mixture.Gently fold in the melted butter.Pour the mixture into the cake tin and bake for 25-30 minutes or until the sides of the cake begin to come away from the tin and it is pale golden-brown. When cooked, allow the sponge to cool a little bit in the tin, then turn out onto a cooling rack. Be careful as this sponge is quite delicate. It should be just under 5cm/2in in height.To make the crème pâtissière, pour the milk into a wide based pan, split the vanilla pod along its length using a sharp knife, and add it to the milk along with the vanilla seeds. Bring the milk up to the boil, then take it off the heat. Whisk together the eggs, sugar, kirsch and cornflour in a medium sized bowl until blended. Remove the vanilla pod from the milk and pour the hot milk through a sieve into the egg mixture. Whisk to combine.Pour the custard back into a clean saucepan and set over a medium heat. Stir the custard constantly until the mixture thickens. The mixture will take about four minutes to thicken, but when it does it happens very quickly, so you need to really keep stirring to prevent lumps. Whisk until smooth.Cook the mixture until the crème is very thick, so that it can be piped and it will hold its shape. Stir in the butter until thoroughly melted and combined.Allow to cool slightly, pour into a shallow dish and chill in the fridge for about an hour until really cold and set firm. This chills it faster as it cools over a larger surface area – alternatively you could fill the piping bags with it at this stage and leave overnight to chill. Place the ingredients for the lemon syrup in a small saucepan with 70ml/4½ tbsp water. Heat gently until the sugar dissolves, then boil rapidly for two minutes. Remove from the heat and set aside to cool.Meanwhile, roll out a thin disc of marzipan to fit a 23cm/9in circumference circle. It is best if you draw around the 23cm/9in base of another loose bottomed tin for the perfect circle. For best results and a perfectly flat surface, chill it in the fridge until it is needed. Slice the sponge in half horizontally, creating two slim discs of cake. The cut must be as level as possible as it will be visible in the finished cake.Place a strip of acetate plastic around the inside of the springform tin. Or line the base and sides with cling film or parchment lined foil.Place one layer of sponge cake in the bottom of the cake tin. Then liberally brush the sponge with half the syrup. With the back of a spoon, gently squash the edges of the cake down so that they are pushed directly against the sides of the tin, creating the defined edges necessary for the Fraisier cake.Rinse, hull and halve about 12 strawberries, try and make sure they are all the same height.Place the cut sides of the strawberries against the plastic on the inside of the tin. The strawberry halves should be sitting snugly beside each other, so it looks like a little crown inside the tin.Take the chilled crème pâtissière out of the fridge and spoon two thirds of the crème into a piping bag, fitted with a 1cm/½in nozzle.Pipe a swirl covering the exposed sponge completely in the bottom of the tin.Then pipe between each of the strawberries so the gaps are filled right to the top with the crème pâtissière.Set about 3-5 strawberries to one side for decoration, then hull and quarter the rest of them and place on top of the crème, so it raises the inside of the cake by about an inch.Pipe another swirl of crème pâtissière on top of the cut strawberries to cover the whole surface. Then smooth with a palette knife.Place the other disc of sponge on top of this, with the cut side uppermost, so it has a completely flat top. Brush with the remaining syrup.Gently press the top down quite firmly, so that the cake and filling push against the acetate to create the distinctive smooth and defined sides of the Fraisier cake.Lay the chilled marzipan circle on top of the cake and put the whole thing back in the fridge to set.Make some pretty decorations of your choice with melted dark chocolate.When ready to serve, remove the cake from fridge. Very carefully release the spring tin/loose bottom and remove the cake from the tin and from the acetate or cling film.Place onto a serving plate and decorate with reserved strawberries, chocolate decoration and a dusting of icing sugar. Serve chilled. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Grease, flour and line the base of a 23cm/9in spring-form or round loose bottom cake tin. Grease, flour and line the base of a 23cm/9in spring-form or round loose bottom cake tin. Place the sugar, eggs and lemon zest in a large bowl set over a pan of simmering water. Place the sugar, eggs and lemon zest in a large bowl set over a pan of simmering water. Using an electric hand whisk, whisk the mixture over a medium heat until doubled in volume and pale in colour. The mixture is at the right stage when it forms a ribbon trail when the whisk is lifted out of the mixture. Remove from the heat. Using an electric hand whisk, whisk the mixture over a medium heat until doubled in volume and pale in colour. The mixture is at the right stage when it forms a ribbon trail when the whisk is lifted out of the mixture. Remove from the heat. Sift in two-thirds of the flour and gently fold into the whisked mixture with a metal spoon or spatula. Add the remaining flour and fold again. Try to keep in as much of the air as possible. Make sure all the flour is incorporated into the mixture. Sift in two-thirds of the flour and gently fold into the whisked mixture with a metal spoon or spatula. Add the remaining flour and fold again. Try to keep in as much of the air as possible. Make sure all the flour is incorporated into the mixture. Gently fold in the melted butter. Gently fold in the melted butter. Pour the mixture into the cake tin and bake for 25-30 minutes or until the sides of the cake begin to come away from the tin and it is pale golden-brown. Pour the mixture into the cake tin and bake for 25-30 minutes or until the sides of the cake begin to come away from the tin and it is pale golden-brown. When cooked, allow the sponge to cool a little bit in the tin, then turn out onto a cooling rack. Be careful as this sponge is quite delicate. It should be just under 5cm/2in in height. When cooked, allow the sponge to cool a little bit in the tin, then turn out onto a cooling rack. Be careful as this sponge is quite delicate. It should be just under 5cm/2in in height. To make the crème pâtissière, pour the milk into a wide based pan, split the vanilla pod along its length using a sharp knife, and add it to the milk along with the vanilla seeds. Bring the milk up to the boil, then take it off the heat. To make the crème pâtissière, pour the milk into a wide based pan, split the vanilla pod along its length using a sharp knife, and add it to the milk along with the vanilla seeds. Bring the milk up to the boil, then take it off the heat. Whisk together the eggs, sugar, kirsch and cornflour in a medium sized bowl until blended. Whisk together the eggs, sugar, kirsch and cornflour in a medium sized bowl until blended. Remove the vanilla pod from the milk and pour the hot milk through a sieve into the egg mixture. Whisk to combine. Remove the vanilla pod from the milk and pour the hot milk through a sieve into the egg mixture. Whisk to combine. Pour the custard back into a clean saucepan and set over a medium heat. Pour the custard back into a clean saucepan and set over a medium heat. Stir the custard constantly until the mixture thickens. The mixture will take about four minutes to thicken, but when it does it happens very quickly, so you need to really keep stirring to prevent lumps. Whisk until smooth. Stir the custard constantly until the mixture thickens. The mixture will take about four minutes to thicken, but when it does it happens very quickly, so you need to really keep stirring to prevent lumps. Whisk until smooth. Cook the mixture until the crème is very thick, so that it can be piped and it will hold its shape. Stir in the butter until thoroughly melted and combined. Cook the mixture until the crème is very thick, so that it can be piped and it will hold its shape. Stir in the butter until thoroughly melted and combined. Allow to cool slightly, pour into a shallow dish and chill in the fridge for about an hour until really cold and set firm. This chills it faster as it cools over a larger surface area – alternatively you could fill the piping bags with it at this stage and leave overnight to chill. Allow to cool slightly, pour into a shallow dish and chill in the fridge for about an hour until really cold and set firm. This chills it faster as it cools over a larger surface area – alternatively you could fill the piping bags with it at this stage and leave overnight to chill. Place the ingredients for the lemon syrup in a small saucepan with 70ml/4½ tbsp water. Heat gently until the sugar dissolves, then boil rapidly for two minutes. Remove from the heat and set aside to cool. Place the ingredients for the lemon syrup in a small saucepan with 70ml/4½ tbsp water. Heat gently until the sugar dissolves, then boil rapidly for two minutes. Remove from the heat and set aside to cool. Meanwhile, roll out a thin disc of marzipan to fit a 23cm/9in circumference circle. It is best if you draw around the 23cm/9in base of another loose bottomed tin for the perfect circle. For best results and a perfectly flat surface, chill it in the fridge until it is needed. Meanwhile, roll out a thin disc of marzipan to fit a 23cm/9in circumference circle. It is best if you draw around the 23cm/9in base of another loose bottomed tin for the perfect circle. For best results and a perfectly flat surface, chill it in the fridge until it is needed. Slice the sponge in half horizontally, creating two slim discs of cake. The cut must be as level as possible as it will be visible in the finished cake. Slice the sponge in half horizontally, creating two slim discs of cake. The cut must be as level as possible as it will be visible in the finished cake. Place a strip of acetate plastic around the inside of the springform tin. Or line the base and sides with cling film or parchment lined foil. Place a strip of acetate plastic around the inside of the springform tin. Or line the base and sides with cling film or parchment lined foil. Place one layer of sponge cake in the bottom of the cake tin. Then liberally brush the sponge with half the syrup. With the back of a spoon, gently squash the edges of the cake down so that they are pushed directly against the sides of the tin, creating the defined edges necessary for the Fraisier cake. Place one layer of sponge cake in the bottom of the cake tin. Then liberally brush the sponge with half the syrup. With the back of a spoon, gently squash the edges of the cake down so that they are pushed directly against the sides of the tin, creating the defined edges necessary for the Fraisier cake. Rinse, hull and halve about 12 strawberries, try and make sure they are all the same height. Rinse, hull and halve about 12 strawberries, try and make sure they are all the same height. Place the cut sides of the strawberries against the plastic on the inside of the tin. The strawberry halves should be sitting snugly beside each other, so it looks like a little crown inside the tin. Place the cut sides of the strawberries against the plastic on the inside of the tin. The strawberry halves should be sitting snugly beside each other, so it looks like a little crown inside the tin. Take the chilled crème pâtissière out of the fridge and spoon two thirds of the crème into a piping bag, fitted with a 1cm/½in nozzle. Take the chilled crème pâtissière out of the fridge and spoon two thirds of the crème into a piping bag, fitted with a 1cm/½in nozzle. Pipe a swirl covering the exposed sponge completely in the bottom of the tin. Pipe a swirl covering the exposed sponge completely in the bottom of the tin. Then pipe between each of the strawberries so the gaps are filled right to the top with the crème pâtissière. Then pipe between each of the strawberries so the gaps are filled right to the top with the crème pâtissière. Set about 3-5 strawberries to one side for decoration, then hull and quarter the rest of them and place on top of the crème, so it raises the inside of the cake by about an inch. Set about 3-5 strawberries to one side for decoration, then hull and quarter the rest of them and place on top of the crème, so it raises the inside of the cake by about an inch. Pipe another swirl of crème pâtissière on top of the cut strawberries to cover the whole surface. Then smooth with a palette knife. Pipe another swirl of crème pâtissière on top of the cut strawberries to cover the whole surface. Then smooth with a palette knife. Place the other disc of sponge on top of this, with the cut side uppermost, so it has a completely flat top. Brush with the remaining syrup. Place the other disc of sponge on top of this, with the cut side uppermost, so it has a completely flat top. Brush with the remaining syrup. Gently press the top down quite firmly, so that the cake and filling push against the acetate to create the distinctive smooth and defined sides of the Fraisier cake. Gently press the top down quite firmly, so that the cake and filling push against the acetate to create the distinctive smooth and defined sides of the Fraisier cake. Lay the chilled marzipan circle on top of the cake and put the whole thing back in the fridge to set. Lay the chilled marzipan circle on top of the cake and put the whole thing back in the fridge to set. Make some pretty decorations of your choice with melted dark chocolate. Make some pretty decorations of your choice with melted dark chocolate. When ready to serve, remove the cake from fridge. When ready to serve, remove the cake from fridge. Very carefully release the spring tin/loose bottom and remove the cake from the tin and from the acetate or cling film. Very carefully release the spring tin/loose bottom and remove the cake from the tin and from the acetate or cling film. Place onto a serving plate and decorate with reserved strawberries, chocolate decoration and a dusting of icing sugar. Serve chilled. Place onto a serving plate and decorate with reserved strawberries, chocolate decoration and a dusting of icing sugar. Serve chilled."
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To make the pastry, take your shop bought puff pastry and cut into the size of 50p piece circles. Using a slightly smaller cutter, indent the middle to make a small border around the outside.Then, use a sharp knife to score the inside circle – this will allow the centre to not rise as much as the edges and will make it easier to cut and hollow out the inside of your vol-au-vents. Once you have scored your puff pastry, brush lightly with egg wash and allow to rest for 20 minutes, in the fridge, before cooking.Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with greaseproof paper.Place the puff pastry circles onto the baking tray and bake for 12–16 minutes, until your puff pastry is completely cooked. Remove from the oven and allow to cool completely. Once cold, carefully cut out the middle section of each one, keeping the bottom of the pastry intact, and scoop out the inside. Set aside until needed.To make the sprout slaw, mix all the ingredients together in a bowl and season to taste with salt and pepper. Set aside.To make the ham, place the ham into a bowl and break up with your fingers into small pieces as well as leaving some slightly larger chunks, then add your chopped herbs, lemon zest and season to taste with salt and pepper. Set aside.To make the piccalilli dressing, put 50ml/1¾fl oz of the vinegar into a bowl with the mustard powder, coriander seeds, mustard seeds, turmeric, cumin and flour and mix well to a paste.Meanwhile, place the rest of the vinegar into a saucepan with the sugar, bay leaves and a pinch of salt and bring to the boil. Once boiling, carefully add your mustard vinegar mix and stir well. Turn the heat down to a simmer and cook for 5–6 minutes until your sauce starts to thicken. Check the seasoning and place in a clean bowl and allow to cool. This will keep for a long time in a clean jar in your fridge to use time and time again. When you’re ready to serve your vol-au-vents, place the puff pastry into the oven (170C/150C Fan/Gas 3½) for 2 minutes to warm through.Meanwhile, spoon some of the dressing over the cooked ham mixture and check for seasoning, adding more salt or pepper as needed. Once you have removed the puff pastry cases from the oven, place a teaspoon of your sprout slaw into the bottom and top up with the cooked ham mixture – and I mean really fill it up, like Mont Blanc! Garnish with some chopped chives, deep-fried sage leaves or pork scratchings, if you like. To make the pastry, take your shop bought puff pastry and cut into the size of 50p piece circles. Using a slightly smaller cutter, indent the middle to make a small border around the outside. To make the pastry, take your shop bought puff pastry and cut into the size of 50p piece circles. Using a slightly smaller cutter, indent the middle to make a small border around the outside. Then, use a sharp knife to score the inside circle – this will allow the centre to not rise as much as the edges and will make it easier to cut and hollow out the inside of your vol-au-vents. Then, use a sharp knife to score the inside circle – this will allow the centre to not rise as much as the edges and will make it easier to cut and hollow out the inside of your vol-au-vents. Once you have scored your puff pastry, brush lightly with egg wash and allow to rest for 20 minutes, in the fridge, before cooking. Once you have scored your puff pastry, brush lightly with egg wash and allow to rest for 20 minutes, in the fridge, before cooking. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with greaseproof paper. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with greaseproof paper. Place the puff pastry circles onto the baking tray and bake for 12–16 minutes, until your puff pastry is completely cooked. Remove from the oven and allow to cool completely. Once cold, carefully cut out the middle section of each one, keeping the bottom of the pastry intact, and scoop out the inside. Set aside until needed. Place the puff pastry circles onto the baking tray and bake for 12–16 minutes, until your puff pastry is completely cooked. Remove from the oven and allow to cool completely. Once cold, carefully cut out the middle section of each one, keeping the bottom of the pastry intact, and scoop out the inside. Set aside until needed. To make the sprout slaw, mix all the ingredients together in a bowl and season to taste with salt and pepper. Set aside. To make the sprout slaw, mix all the ingredients together in a bowl and season to taste with salt and pepper. Set aside. To make the ham, place the ham into a bowl and break up with your fingers into small pieces as well as leaving some slightly larger chunks, then add your chopped herbs, lemon zest and season to taste with salt and pepper. Set aside. To make the ham, place the ham into a bowl and break up with your fingers into small pieces as well as leaving some slightly larger chunks, then add your chopped herbs, lemon zest and season to taste with salt and pepper. Set aside. To make the piccalilli dressing, put 50ml/1¾fl oz of the vinegar into a bowl with the mustard powder, coriander seeds, mustard seeds, turmeric, cumin and flour and mix well to a paste. To make the piccalilli dressing, put 50ml/1¾fl oz of the vinegar into a bowl with the mustard powder, coriander seeds, mustard seeds, turmeric, cumin and flour and mix well to a paste. Meanwhile, place the rest of the vinegar into a saucepan with the sugar, bay leaves and a pinch of salt and bring to the boil. Meanwhile, place the rest of the vinegar into a saucepan with the sugar, bay leaves and a pinch of salt and bring to the boil. Once boiling, carefully add your mustard vinegar mix and stir well. Turn the heat down to a simmer and cook for 5–6 minutes until your sauce starts to thicken. Check the seasoning and place in a clean bowl and allow to cool. This will keep for a long time in a clean jar in your fridge to use time and time again. Once boiling, carefully add your mustard vinegar mix and stir well. Turn the heat down to a simmer and cook for 5–6 minutes until your sauce starts to thicken. Check the seasoning and place in a clean bowl and allow to cool. This will keep for a long time in a clean jar in your fridge to use time and time again. When you’re ready to serve your vol-au-vents, place the puff pastry into the oven (170C/150C Fan/Gas 3½) for 2 minutes to warm through. When you’re ready to serve your vol-au-vents, place the puff pastry into the oven (170C/150C Fan/Gas 3½) for 2 minutes to warm through. Meanwhile, spoon some of the dressing over the cooked ham mixture and check for seasoning, adding more salt or pepper as needed. Meanwhile, spoon some of the dressing over the cooked ham mixture and check for seasoning, adding more salt or pepper as needed. Once you have removed the puff pastry cases from the oven, place a teaspoon of your sprout slaw into the bottom and top up with the cooked ham mixture – and I mean really fill it up, like Mont Blanc! Garnish with some chopped chives, deep-fried sage leaves or pork scratchings, if you like. Once you have removed the puff pastry cases from the oven, place a teaspoon of your sprout slaw into the bottom and top up with the cooked ham mixture – and I mean really fill it up, like Mont Blanc! Garnish with some chopped chives, deep-fried sage leaves or pork scratchings, if you like. | {
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"title": "Ham and piccalilli vol-au-vent recipe",
"content": "To make the pastry, take your shop bought puff pastry and cut into the size of 50p piece circles. Using a slightly smaller cutter, indent the middle to make a small border around the outside.Then, use a sharp knife to score the inside circle – this will allow the centre to not rise as much as the edges and will make it easier to cut and hollow out the inside of your vol-au-vents. Once you have scored your puff pastry, brush lightly with egg wash and allow to rest for 20 minutes, in the fridge, before cooking.Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with greaseproof paper.Place the puff pastry circles onto the baking tray and bake for 12–16 minutes, until your puff pastry is completely cooked. Remove from the oven and allow to cool completely. Once cold, carefully cut out the middle section of each one, keeping the bottom of the pastry intact, and scoop out the inside. Set aside until needed.To make the sprout slaw, mix all the ingredients together in a bowl and season to taste with salt and pepper. Set aside.To make the ham, place the ham into a bowl and break up with your fingers into small pieces as well as leaving some slightly larger chunks, then add your chopped herbs, lemon zest and season to taste with salt and pepper. Set aside.To make the piccalilli dressing, put 50ml/1¾fl oz of the vinegar into a bowl with the mustard powder, coriander seeds, mustard seeds, turmeric, cumin and flour and mix well to a paste.Meanwhile, place the rest of the vinegar into a saucepan with the sugar, bay leaves and a pinch of salt and bring to the boil. Once boiling, carefully add your mustard vinegar mix and stir well. Turn the heat down to a simmer and cook for 5–6 minutes until your sauce starts to thicken. Check the seasoning and place in a clean bowl and allow to cool. This will keep for a long time in a clean jar in your fridge to use time and time again. When you’re ready to serve your vol-au-vents, place the puff pastry into the oven (170C/150C Fan/Gas 3½) for 2 minutes to warm through.Meanwhile, spoon some of the dressing over the cooked ham mixture and check for seasoning, adding more salt or pepper as needed. Once you have removed the puff pastry cases from the oven, place a teaspoon of your sprout slaw into the bottom and top up with the cooked ham mixture – and I mean really fill it up, like Mont Blanc! Garnish with some chopped chives, deep-fried sage leaves or pork scratchings, if you like. To make the pastry, take your shop bought puff pastry and cut into the size of 50p piece circles. Using a slightly smaller cutter, indent the middle to make a small border around the outside. To make the pastry, take your shop bought puff pastry and cut into the size of 50p piece circles. Using a slightly smaller cutter, indent the middle to make a small border around the outside. Then, use a sharp knife to score the inside circle – this will allow the centre to not rise as much as the edges and will make it easier to cut and hollow out the inside of your vol-au-vents. Then, use a sharp knife to score the inside circle – this will allow the centre to not rise as much as the edges and will make it easier to cut and hollow out the inside of your vol-au-vents. Once you have scored your puff pastry, brush lightly with egg wash and allow to rest for 20 minutes, in the fridge, before cooking. Once you have scored your puff pastry, brush lightly with egg wash and allow to rest for 20 minutes, in the fridge, before cooking. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with greaseproof paper. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with greaseproof paper. Place the puff pastry circles onto the baking tray and bake for 12–16 minutes, until your puff pastry is completely cooked. Remove from the oven and allow to cool completely. Once cold, carefully cut out the middle section of each one, keeping the bottom of the pastry intact, and scoop out the inside. Set aside until needed. Place the puff pastry circles onto the baking tray and bake for 12–16 minutes, until your puff pastry is completely cooked. Remove from the oven and allow to cool completely. Once cold, carefully cut out the middle section of each one, keeping the bottom of the pastry intact, and scoop out the inside. Set aside until needed. To make the sprout slaw, mix all the ingredients together in a bowl and season to taste with salt and pepper. Set aside. To make the sprout slaw, mix all the ingredients together in a bowl and season to taste with salt and pepper. Set aside. To make the ham, place the ham into a bowl and break up with your fingers into small pieces as well as leaving some slightly larger chunks, then add your chopped herbs, lemon zest and season to taste with salt and pepper. Set aside. To make the ham, place the ham into a bowl and break up with your fingers into small pieces as well as leaving some slightly larger chunks, then add your chopped herbs, lemon zest and season to taste with salt and pepper. Set aside. To make the piccalilli dressing, put 50ml/1¾fl oz of the vinegar into a bowl with the mustard powder, coriander seeds, mustard seeds, turmeric, cumin and flour and mix well to a paste. To make the piccalilli dressing, put 50ml/1¾fl oz of the vinegar into a bowl with the mustard powder, coriander seeds, mustard seeds, turmeric, cumin and flour and mix well to a paste. Meanwhile, place the rest of the vinegar into a saucepan with the sugar, bay leaves and a pinch of salt and bring to the boil. Meanwhile, place the rest of the vinegar into a saucepan with the sugar, bay leaves and a pinch of salt and bring to the boil. Once boiling, carefully add your mustard vinegar mix and stir well. Turn the heat down to a simmer and cook for 5–6 minutes until your sauce starts to thicken. Check the seasoning and place in a clean bowl and allow to cool. This will keep for a long time in a clean jar in your fridge to use time and time again. Once boiling, carefully add your mustard vinegar mix and stir well. Turn the heat down to a simmer and cook for 5–6 minutes until your sauce starts to thicken. Check the seasoning and place in a clean bowl and allow to cool. This will keep for a long time in a clean jar in your fridge to use time and time again. When you’re ready to serve your vol-au-vents, place the puff pastry into the oven (170C/150C Fan/Gas 3½) for 2 minutes to warm through. When you’re ready to serve your vol-au-vents, place the puff pastry into the oven (170C/150C Fan/Gas 3½) for 2 minutes to warm through. Meanwhile, spoon some of the dressing over the cooked ham mixture and check for seasoning, adding more salt or pepper as needed. Meanwhile, spoon some of the dressing over the cooked ham mixture and check for seasoning, adding more salt or pepper as needed. Once you have removed the puff pastry cases from the oven, place a teaspoon of your sprout slaw into the bottom and top up with the cooked ham mixture – and I mean really fill it up, like Mont Blanc! Garnish with some chopped chives, deep-fried sage leaves or pork scratchings, if you like. Once you have removed the puff pastry cases from the oven, place a teaspoon of your sprout slaw into the bottom and top up with the cooked ham mixture – and I mean really fill it up, like Mont Blanc! Garnish with some chopped chives, deep-fried sage leaves or pork scratchings, if you like."
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An average of 4.7 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/creamy_mushroom_03327_16x9.jpg There’s a reason why mushroom vol-au-vents – crisp, golden puff pastry with a creamy filling – will always be popular: they’re delicious! Serve them as a first course or light lunch – or see the recipe tip for making canapé sized vol-au-vents. Equipment: you will need a 10cm/4in and a 6cm/2½in plain round cutter. 500g/1lb 2oz block ready-made puff pastryplain flour, for dusting1 egg, beaten2 tbsp butter400g/14oz mushrooms, roughly chopped1 large garlic clove, grated or finely chopped175ml/6fl oz single cream4 tbsp finely grated Parmesan, or vegetarian Italian-style hard cheesefew sprigs fresh parsley and tarragon, finely choppedsalt and freshly ground black pepper 500g/1lb 2oz block ready-made puff pastry plain flour, for dusting 1 egg, beaten 2 tbsp butter 400g/14oz mushrooms, roughly chopped 1 large garlic clove, grated or finely chopped 175ml/6fl oz single cream 4 tbsp finely grated Parmesan, or vegetarian Italian-style hard cheese few sprigs fresh parsley and tarragon, finely chopped salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. Line a baking sheet with baking paper.On a lightly floured work surface, roll out the pastry until it is 4–5mm thick. Using a plain 10cm/4in round cutter, stamp out six rounds. Stamp the centres out of three of these rounds using a plain 6cm/2½in cutter. Discard the centres so you are left with three rounds and three rings.Arrange the 10cm/4in rounds on the prepared baking sheet, leaving plenty of space between each one. Using a pastry brush, lightly brush the pastry rounds with beaten egg. Top each round with a ring of pastry so the edges match up neatly, press down lightly to join them, then brush the tops with some more beaten egg. Prick the exposed centre with a fork to prevent it from rising too much during baking. Bake for about 20 minutes, or until golden and cooked through.Meanwhile, make the filling. Melt the butter in a large frying pan over a medium–high heat. Add the mushrooms and cook for about 5 minutes, stirring often, until softened and fully cooked. Add the garlic and cook for another minute. Pour in the cream and allow to bubble until it coats the mushrooms in a light sauce. Stir in the Parmesan and most of the chopped herbs and season well. Transfer the pastry cases to a serving plate. Fill the centres with the hot mushroom mixture, letting the excess cascade down the sides. Sprinkle over the remaining herbs to serve. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking sheet with baking paper. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking sheet with baking paper. On a lightly floured work surface, roll out the pastry until it is 4–5mm thick. Using a plain 10cm/4in round cutter, stamp out six rounds. Stamp the centres out of three of these rounds using a plain 6cm/2½in cutter. Discard the centres so you are left with three rounds and three rings. On a lightly floured work surface, roll out the pastry until it is 4–5mm thick. Using a plain 10cm/4in round cutter, stamp out six rounds. Stamp the centres out of three of these rounds using a plain 6cm/2½in cutter. Discard the centres so you are left with three rounds and three rings. Arrange the 10cm/4in rounds on the prepared baking sheet, leaving plenty of space between each one. Using a pastry brush, lightly brush the pastry rounds with beaten egg. Arrange the 10cm/4in rounds on the prepared baking sheet, leaving plenty of space between each one. Using a pastry brush, lightly brush the pastry rounds with beaten egg. Top each round with a ring of pastry so the edges match up neatly, press down lightly to join them, then brush the tops with some more beaten egg. Prick the exposed centre with a fork to prevent it from rising too much during baking. Bake for about 20 minutes, or until golden and cooked through. Top each round with a ring of pastry so the edges match up neatly, press down lightly to join them, then brush the tops with some more beaten egg. Prick the exposed centre with a fork to prevent it from rising too much during baking. Bake for about 20 minutes, or until golden and cooked through. Meanwhile, make the filling. Melt the butter in a large frying pan over a medium–high heat. Add the mushrooms and cook for about 5 minutes, stirring often, until softened and fully cooked. Add the garlic and cook for another minute. Pour in the cream and allow to bubble until it coats the mushrooms in a light sauce. Stir in the Parmesan and most of the chopped herbs and season well. Meanwhile, make the filling. Melt the butter in a large frying pan over a medium–high heat. Add the mushrooms and cook for about 5 minutes, stirring often, until softened and fully cooked. Add the garlic and cook for another minute. Pour in the cream and allow to bubble until it coats the mushrooms in a light sauce. Stir in the Parmesan and most of the chopped herbs and season well. Transfer the pastry cases to a serving plate. Fill the centres with the hot mushroom mixture, letting the excess cascade down the sides. Sprinkle over the remaining herbs to serve. Transfer the pastry cases to a serving plate. Fill the centres with the hot mushroom mixture, letting the excess cascade down the sides. Sprinkle over the remaining herbs to serve. Recipe tips If you want canapé sized vol-au-vents, you can use smaller cutters (7cm/2¾in and 4cm/1½in cutters would work well) and chop the mushrooms finely. | {
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"title": "Creamy mushroom vol-au-vents recipe",
"content": "An average of 4.7 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/creamy_mushroom_03327_16x9.jpg There’s a reason why mushroom vol-au-vents – crisp, golden puff pastry with a creamy filling – will always be popular: they’re delicious! Serve them as a first course or light lunch – or see the recipe tip for making canapé sized vol-au-vents. Equipment: you will need a 10cm/4in and a 6cm/2½in plain round cutter. 500g/1lb 2oz block ready-made puff pastryplain flour, for dusting1 egg, beaten2 tbsp butter400g/14oz mushrooms, roughly chopped1 large garlic clove, grated or finely chopped175ml/6fl oz single cream4 tbsp finely grated Parmesan, or vegetarian Italian-style hard cheesefew sprigs fresh parsley and tarragon, finely choppedsalt and freshly ground black pepper 500g/1lb 2oz block ready-made puff pastry plain flour, for dusting 1 egg, beaten 2 tbsp butter 400g/14oz mushrooms, roughly chopped 1 large garlic clove, grated or finely chopped 175ml/6fl oz single cream 4 tbsp finely grated Parmesan, or vegetarian Italian-style hard cheese few sprigs fresh parsley and tarragon, finely chopped salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. Line a baking sheet with baking paper.On a lightly floured work surface, roll out the pastry until it is 4–5mm thick. Using a plain 10cm/4in round cutter, stamp out six rounds. Stamp the centres out of three of these rounds using a plain 6cm/2½in cutter. Discard the centres so you are left with three rounds and three rings.Arrange the 10cm/4in rounds on the prepared baking sheet, leaving plenty of space between each one. Using a pastry brush, lightly brush the pastry rounds with beaten egg. Top each round with a ring of pastry so the edges match up neatly, press down lightly to join them, then brush the tops with some more beaten egg. Prick the exposed centre with a fork to prevent it from rising too much during baking. Bake for about 20 minutes, or until golden and cooked through.Meanwhile, make the filling. Melt the butter in a large frying pan over a medium–high heat. Add the mushrooms and cook for about 5 minutes, stirring often, until softened and fully cooked. Add the garlic and cook for another minute. Pour in the cream and allow to bubble until it coats the mushrooms in a light sauce. Stir in the Parmesan and most of the chopped herbs and season well. Transfer the pastry cases to a serving plate. Fill the centres with the hot mushroom mixture, letting the excess cascade down the sides. Sprinkle over the remaining herbs to serve. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking sheet with baking paper. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking sheet with baking paper. On a lightly floured work surface, roll out the pastry until it is 4–5mm thick. Using a plain 10cm/4in round cutter, stamp out six rounds. Stamp the centres out of three of these rounds using a plain 6cm/2½in cutter. Discard the centres so you are left with three rounds and three rings. On a lightly floured work surface, roll out the pastry until it is 4–5mm thick. Using a plain 10cm/4in round cutter, stamp out six rounds. Stamp the centres out of three of these rounds using a plain 6cm/2½in cutter. Discard the centres so you are left with three rounds and three rings. Arrange the 10cm/4in rounds on the prepared baking sheet, leaving plenty of space between each one. Using a pastry brush, lightly brush the pastry rounds with beaten egg. Arrange the 10cm/4in rounds on the prepared baking sheet, leaving plenty of space between each one. Using a pastry brush, lightly brush the pastry rounds with beaten egg. Top each round with a ring of pastry so the edges match up neatly, press down lightly to join them, then brush the tops with some more beaten egg. Prick the exposed centre with a fork to prevent it from rising too much during baking. Bake for about 20 minutes, or until golden and cooked through. Top each round with a ring of pastry so the edges match up neatly, press down lightly to join them, then brush the tops with some more beaten egg. Prick the exposed centre with a fork to prevent it from rising too much during baking. Bake for about 20 minutes, or until golden and cooked through. Meanwhile, make the filling. Melt the butter in a large frying pan over a medium–high heat. Add the mushrooms and cook for about 5 minutes, stirring often, until softened and fully cooked. Add the garlic and cook for another minute. Pour in the cream and allow to bubble until it coats the mushrooms in a light sauce. Stir in the Parmesan and most of the chopped herbs and season well. Meanwhile, make the filling. Melt the butter in a large frying pan over a medium–high heat. Add the mushrooms and cook for about 5 minutes, stirring often, until softened and fully cooked. Add the garlic and cook for another minute. Pour in the cream and allow to bubble until it coats the mushrooms in a light sauce. Stir in the Parmesan and most of the chopped herbs and season well. Transfer the pastry cases to a serving plate. Fill the centres with the hot mushroom mixture, letting the excess cascade down the sides. Sprinkle over the remaining herbs to serve. Transfer the pastry cases to a serving plate. Fill the centres with the hot mushroom mixture, letting the excess cascade down the sides. Sprinkle over the remaining herbs to serve. Recipe tips If you want canapé sized vol-au-vents, you can use smaller cutters (7cm/2¾in and 4cm/1½in cutters would work well) and chop the mushrooms finely."
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} | e21ba1e4cd841fb6d46725c9ab216f4553c5dd8c51db309c1ab75d062a4a4b8e | Basic white bread recipe
To make the dough, place the flour in a large bowl. Toss the butter through the flour, if using. Rub the butter into the flour until it resembles fine breadcrumbs. Add the yeast and salt and mix into the flour mixture with your hands. Make a well in the centre of the flour mixture and pour in the water and honey, if using. Using your hands or the dough hook in a stand mixer, mix to form a rough, shaggy dough. If using a stand mixer, knead the dough on a low–medium speed for about 10–15 minutes or until the dough is smooth and elastic and no longer sticks to the side of the bowl. If kneading by hand, tip the dough out onto a work surface and knead for about 15–20 minutes. The dough should end up smooth and elastic. When pressed, the dough should spring back to show the gluten has been nicely developed. Place the dough in a clean bowl and cover with cling film, a damp cloth or a reusable bowl cover (see tip). Set the dough aside somewhere warm and leave for about 1 hour or until doubled in size. The proving time will depend on the temperature of the room – 1 hour is a rough guide. Tip the risen dough out onto a very lightly floured work surface and press to deflate. When shaping bread, it is important to use a minimal amount of flour. Too much flour can mean the dough slips and slides around, making it hard to handle. It also means extra flour is incorporated into the dough which we want to avoid. To bake as a loaf, press the dough into a rectangle that is a little narrower than the width of a 900g/2lb loaf tin. Roll up like a Swiss roll, making the roll nice and tight, and place into the tin, seam-side down. Cover the loaf tin, as you previously covered the bowl, and set aside somewhere warm to prove.To bake as a free form loaf, known as a boule, directly on a baking tray, press the dough into a round. Take the left and right sides of the dough and fold them into the middle. Repeat with the top and bottom sides of the dough and repeat a couple of times until the dough feels taut. Flip the dough over and lightly drag across the work surface to create additional tension, carefully lifting onto a baking tray. Set aside somewhere warm to prove. To bake as rolls, weigh the dough and divide into 10 equal pieces. Press each piece into a round and then repeat the shaping process for making a boule. Place the rolls on two baking trays lined with baking paper, placing them seam-side down. Lightly cover the rolls with a damp kitchen towel or cling film and set aside somewhere warm to prove. The bread will now take about 1 hour to prove. Knowing the dough is ready to bake can be tricky but a good indicator is the ‘poke test’. Lightly press a floured finger into the dough, making an indent. If the indent springs back quickly and completely, the dough still needs to rise for a little longer. If the indent holds its shape without springing back, the dough is overproved and needs baking immediately before it starts to collapse. If the indent springs back slowly and does not fill in completely, it is proved and ready to bake. Whilst the bread proves, preheat the oven to 220C/200C Fan/Gas 7. To give the bread a nice crusty finish, add a baking tray to the bottom of the oven and add a couple of ice cubes as you put the bread in the oven. To finish the loaf, dust a little flour on the top of the dough for a rustic look. For the free form loaf, use a very sharp serrated knife to score the loaf in the style of a noughts and crosses board, with two horizontal lines and two vertical lines. To finish the rolls, either dust with a little flour or brush with a little egg wash. Egg wash gives a shine and creates a softer crust than dusting with flour. (It also acts as an adhesive should you wish to sprinkle the rolls with seeds.)For the tin loaf and free form loaf, bake the bread for about 45 minutes until it is a deep brown colour. The boule should feel hollow when you tap the underside of the bread. If you tip the tin loaf out of the tin, it should also sound hollow on the bottom. For the bread rolls, bake for about 18–20 minutes or until golden-brown. Leave the bread to cool on a wire rack for at least 1 hour before serving. If bread is sliced too early before it has had time to cool properly, it can have a gummy texture. To make the dough, place the flour in a large bowl. Toss the butter through the flour, if using. Rub the butter into the flour until it resembles fine breadcrumbs. Add the yeast and salt and mix into the flour mixture with your hands. Make a well in the centre of the flour mixture and pour in the water and honey, if using. Using your hands or the dough hook in a stand mixer, mix to form a rough, shaggy dough. To make the dough, place the flour in a large bowl. Toss the butter through the flour, if using. Rub the butter into the flour until it resembles fine breadcrumbs. Add the yeast and salt and mix into the flour mixture with your hands. Make a well in the centre of the flour mixture and pour in the water and honey, if using. Using your hands or the dough hook in a stand mixer, mix to form a rough, shaggy dough. If using a stand mixer, knead the dough on a low–medium speed for about 10–15 minutes or until the dough is smooth and elastic and no longer sticks to the side of the bowl. If kneading by hand, tip the dough out onto a work surface and knead for about 15–20 minutes. The dough should end up smooth and elastic. When pressed, the dough should spring back to show the gluten has been nicely developed. If using a stand mixer, knead the dough on a low–medium speed for about 10–15 minutes or until the dough is smooth and elastic and no longer sticks to the side of the bowl. If kneading by hand, tip the dough out onto a work surface and knead for about 15–20 minutes. The dough should end up smooth and elastic. When pressed, the dough should spring back to show the gluten has been nicely developed. Place the dough in a clean bowl and cover with cling film, a damp cloth or a reusable bowl cover (see tip). Set the dough aside somewhere warm and leave for about 1 hour or until doubled in size. The proving time will depend on the temperature of the room – 1 hour is a rough guide. Place the dough in a clean bowl and cover with cling film, a damp cloth or a reusable bowl cover (see tip). Set the dough aside somewhere warm and leave for about 1 hour or until doubled in size. The proving time will depend on the temperature of the room – 1 hour is a rough guide. Tip the risen dough out onto a very lightly floured work surface and press to deflate. When shaping bread, it is important to use a minimal amount of flour. Too much flour can mean the dough slips and slides around, making it hard to handle. It also means extra flour is incorporated into the dough which we want to avoid. Tip the risen dough out onto a very lightly floured work surface and press to deflate. When shaping bread, it is important to use a minimal amount of flour. Too much flour can mean the dough slips and slides around, making it hard to handle. It also means extra flour is incorporated into the dough which we want to avoid. To bake as a loaf, press the dough into a rectangle that is a little narrower than the width of a 900g/2lb loaf tin. Roll up like a Swiss roll, making the roll nice and tight, and place into the tin, seam-side down. Cover the loaf tin, as you previously covered the bowl, and set aside somewhere warm to prove. To bake as a loaf, press the dough into a rectangle that is a little narrower than the width of a 900g/2lb loaf tin. Roll up like a Swiss roll, making the roll nice and tight, and place into the tin, seam-side down. Cover the loaf tin, as you previously covered the bowl, and set aside somewhere warm to prove. To bake as a free form loaf, known as a boule, directly on a baking tray, press the dough into a round. Take the left and right sides of the dough and fold them into the middle. Repeat with the top and bottom sides of the dough and repeat a couple of times until the dough feels taut. Flip the dough over and lightly drag across the work surface to create additional tension, carefully lifting onto a baking tray. Set aside somewhere warm to prove. To bake as a free form loaf, known as a boule, directly on a baking tray, press the dough into a round. Take the left and right sides of the dough and fold them into the middle. Repeat with the top and bottom sides of the dough and repeat a couple of times until the dough feels taut. Flip the dough over and lightly drag across the work surface to create additional tension, carefully lifting onto a baking tray. Set aside somewhere warm to prove. To bake as rolls, weigh the dough and divide into 10 equal pieces. Press each piece into a round and then repeat the shaping process for making a boule. Place the rolls on two baking trays lined with baking paper, placing them seam-side down. Lightly cover the rolls with a damp kitchen towel or cling film and set aside somewhere warm to prove. To bake as rolls, weigh the dough and divide into 10 equal pieces. Press each piece into a round and then repeat the shaping process for making a boule. Place the rolls on two baking trays lined with baking paper, placing them seam-side down. Lightly cover the rolls with a damp kitchen towel or cling film and set aside somewhere warm to prove. The bread will now take about 1 hour to prove. Knowing the dough is ready to bake can be tricky but a good indicator is the ‘poke test’. Lightly press a floured finger into the dough, making an indent. If the indent springs back quickly and completely, the dough still needs to rise for a little longer. If the indent holds its shape without springing back, the dough is overproved and needs baking immediately before it starts to collapse. If the indent springs back slowly and does not fill in completely, it is proved and ready to bake. The bread will now take about 1 hour to prove. Knowing the dough is ready to bake can be tricky but a good indicator is the ‘poke test’. Lightly press a floured finger into the dough, making an indent. If the indent springs back quickly and completely, the dough still needs to rise for a little longer. If the indent holds its shape without springing back, the dough is overproved and needs baking immediately before it starts to collapse. If the indent springs back slowly and does not fill in completely, it is proved and ready to bake. Whilst the bread proves, preheat the oven to 220C/200C Fan/Gas 7. To give the bread a nice crusty finish, add a baking tray to the bottom of the oven and add a couple of ice cubes as you put the bread in the oven. Whilst the bread proves, preheat the oven to 220C/200C Fan/Gas 7. To give the bread a nice crusty finish, add a baking tray to the bottom of the oven and add a couple of ice cubes as you put the bread in the oven. To finish the loaf, dust a little flour on the top of the dough for a rustic look. For the free form loaf, use a very sharp serrated knife to score the loaf in the style of a noughts and crosses board, with two horizontal lines and two vertical lines. To finish the rolls, either dust with a little flour or brush with a little egg wash. Egg wash gives a shine and creates a softer crust than dusting with flour. (It also acts as an adhesive should you wish to sprinkle the rolls with seeds.) To finish the loaf, dust a little flour on the top of the dough for a rustic look. For the free form loaf, use a very sharp serrated knife to score the loaf in the style of a noughts and crosses board, with two horizontal lines and two vertical lines. To finish the rolls, either dust with a little flour or brush with a little egg wash. Egg wash gives a shine and creates a softer crust than dusting with flour. (It also acts as an adhesive should you wish to sprinkle the rolls with seeds.) For the tin loaf and free form loaf, bake the bread for about 45 minutes until it is a deep brown colour. The boule should feel hollow when you tap the underside of the bread. If you tip the tin loaf out of the tin, it should also sound hollow on the bottom. For the bread rolls, bake for about 18–20 minutes or until golden-brown. For the tin loaf and free form loaf, bake the bread for about 45 minutes until it is a deep brown colour. The boule should feel hollow when you tap the underside of the bread. If you tip the tin loaf out of the tin, it should also sound hollow on the bottom. For the bread rolls, bake for about 18–20 minutes or until golden-brown. Leave the bread to cool on a wire rack for at least 1 hour before serving. If bread is sliced too early before it has had time to cool properly, it can have a gummy texture. Leave the bread to cool on a wire rack for at least 1 hour before serving. If bread is sliced too early before it has had time to cool properly, it can have a gummy texture. | {
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"content": "To make the dough, place the flour in a large bowl. Toss the butter through the flour, if using. Rub the butter into the flour until it resembles fine breadcrumbs. Add the yeast and salt and mix into the flour mixture with your hands. Make a well in the centre of the flour mixture and pour in the water and honey, if using. Using your hands or the dough hook in a stand mixer, mix to form a rough, shaggy dough. If using a stand mixer, knead the dough on a low–medium speed for about 10–15 minutes or until the dough is smooth and elastic and no longer sticks to the side of the bowl. If kneading by hand, tip the dough out onto a work surface and knead for about 15–20 minutes. The dough should end up smooth and elastic. When pressed, the dough should spring back to show the gluten has been nicely developed. Place the dough in a clean bowl and cover with cling film, a damp cloth or a reusable bowl cover (see tip). Set the dough aside somewhere warm and leave for about 1 hour or until doubled in size. The proving time will depend on the temperature of the room – 1 hour is a rough guide. Tip the risen dough out onto a very lightly floured work surface and press to deflate. When shaping bread, it is important to use a minimal amount of flour. Too much flour can mean the dough slips and slides around, making it hard to handle. It also means extra flour is incorporated into the dough which we want to avoid. To bake as a loaf, press the dough into a rectangle that is a little narrower than the width of a 900g/2lb loaf tin. Roll up like a Swiss roll, making the roll nice and tight, and place into the tin, seam-side down. Cover the loaf tin, as you previously covered the bowl, and set aside somewhere warm to prove.To bake as a free form loaf, known as a boule, directly on a baking tray, press the dough into a round. Take the left and right sides of the dough and fold them into the middle. Repeat with the top and bottom sides of the dough and repeat a couple of times until the dough feels taut. Flip the dough over and lightly drag across the work surface to create additional tension, carefully lifting onto a baking tray. Set aside somewhere warm to prove. To bake as rolls, weigh the dough and divide into 10 equal pieces. Press each piece into a round and then repeat the shaping process for making a boule. Place the rolls on two baking trays lined with baking paper, placing them seam-side down. Lightly cover the rolls with a damp kitchen towel or cling film and set aside somewhere warm to prove. The bread will now take about 1 hour to prove. Knowing the dough is ready to bake can be tricky but a good indicator is the ‘poke test’. Lightly press a floured finger into the dough, making an indent. If the indent springs back quickly and completely, the dough still needs to rise for a little longer. If the indent holds its shape without springing back, the dough is overproved and needs baking immediately before it starts to collapse. If the indent springs back slowly and does not fill in completely, it is proved and ready to bake. Whilst the bread proves, preheat the oven to 220C/200C Fan/Gas 7. To give the bread a nice crusty finish, add a baking tray to the bottom of the oven and add a couple of ice cubes as you put the bread in the oven. To finish the loaf, dust a little flour on the top of the dough for a rustic look. For the free form loaf, use a very sharp serrated knife to score the loaf in the style of a noughts and crosses board, with two horizontal lines and two vertical lines. To finish the rolls, either dust with a little flour or brush with a little egg wash. Egg wash gives a shine and creates a softer crust than dusting with flour. (It also acts as an adhesive should you wish to sprinkle the rolls with seeds.)For the tin loaf and free form loaf, bake the bread for about 45 minutes until it is a deep brown colour. The boule should feel hollow when you tap the underside of the bread. If you tip the tin loaf out of the tin, it should also sound hollow on the bottom. For the bread rolls, bake for about 18–20 minutes or until golden-brown. Leave the bread to cool on a wire rack for at least 1 hour before serving. If bread is sliced too early before it has had time to cool properly, it can have a gummy texture. To make the dough, place the flour in a large bowl. Toss the butter through the flour, if using. Rub the butter into the flour until it resembles fine breadcrumbs. Add the yeast and salt and mix into the flour mixture with your hands. Make a well in the centre of the flour mixture and pour in the water and honey, if using. Using your hands or the dough hook in a stand mixer, mix to form a rough, shaggy dough. To make the dough, place the flour in a large bowl. Toss the butter through the flour, if using. Rub the butter into the flour until it resembles fine breadcrumbs. Add the yeast and salt and mix into the flour mixture with your hands. Make a well in the centre of the flour mixture and pour in the water and honey, if using. Using your hands or the dough hook in a stand mixer, mix to form a rough, shaggy dough. If using a stand mixer, knead the dough on a low–medium speed for about 10–15 minutes or until the dough is smooth and elastic and no longer sticks to the side of the bowl. If kneading by hand, tip the dough out onto a work surface and knead for about 15–20 minutes. The dough should end up smooth and elastic. When pressed, the dough should spring back to show the gluten has been nicely developed. If using a stand mixer, knead the dough on a low–medium speed for about 10–15 minutes or until the dough is smooth and elastic and no longer sticks to the side of the bowl. If kneading by hand, tip the dough out onto a work surface and knead for about 15–20 minutes. The dough should end up smooth and elastic. When pressed, the dough should spring back to show the gluten has been nicely developed. Place the dough in a clean bowl and cover with cling film, a damp cloth or a reusable bowl cover (see tip). Set the dough aside somewhere warm and leave for about 1 hour or until doubled in size. The proving time will depend on the temperature of the room – 1 hour is a rough guide. Place the dough in a clean bowl and cover with cling film, a damp cloth or a reusable bowl cover (see tip). Set the dough aside somewhere warm and leave for about 1 hour or until doubled in size. The proving time will depend on the temperature of the room – 1 hour is a rough guide. Tip the risen dough out onto a very lightly floured work surface and press to deflate. When shaping bread, it is important to use a minimal amount of flour. Too much flour can mean the dough slips and slides around, making it hard to handle. It also means extra flour is incorporated into the dough which we want to avoid. Tip the risen dough out onto a very lightly floured work surface and press to deflate. When shaping bread, it is important to use a minimal amount of flour. Too much flour can mean the dough slips and slides around, making it hard to handle. It also means extra flour is incorporated into the dough which we want to avoid. To bake as a loaf, press the dough into a rectangle that is a little narrower than the width of a 900g/2lb loaf tin. Roll up like a Swiss roll, making the roll nice and tight, and place into the tin, seam-side down. Cover the loaf tin, as you previously covered the bowl, and set aside somewhere warm to prove. To bake as a loaf, press the dough into a rectangle that is a little narrower than the width of a 900g/2lb loaf tin. Roll up like a Swiss roll, making the roll nice and tight, and place into the tin, seam-side down. Cover the loaf tin, as you previously covered the bowl, and set aside somewhere warm to prove. To bake as a free form loaf, known as a boule, directly on a baking tray, press the dough into a round. Take the left and right sides of the dough and fold them into the middle. Repeat with the top and bottom sides of the dough and repeat a couple of times until the dough feels taut. Flip the dough over and lightly drag across the work surface to create additional tension, carefully lifting onto a baking tray. Set aside somewhere warm to prove. To bake as a free form loaf, known as a boule, directly on a baking tray, press the dough into a round. Take the left and right sides of the dough and fold them into the middle. Repeat with the top and bottom sides of the dough and repeat a couple of times until the dough feels taut. Flip the dough over and lightly drag across the work surface to create additional tension, carefully lifting onto a baking tray. Set aside somewhere warm to prove. To bake as rolls, weigh the dough and divide into 10 equal pieces. Press each piece into a round and then repeat the shaping process for making a boule. Place the rolls on two baking trays lined with baking paper, placing them seam-side down. Lightly cover the rolls with a damp kitchen towel or cling film and set aside somewhere warm to prove. To bake as rolls, weigh the dough and divide into 10 equal pieces. Press each piece into a round and then repeat the shaping process for making a boule. Place the rolls on two baking trays lined with baking paper, placing them seam-side down. Lightly cover the rolls with a damp kitchen towel or cling film and set aside somewhere warm to prove. The bread will now take about 1 hour to prove. Knowing the dough is ready to bake can be tricky but a good indicator is the ‘poke test’. Lightly press a floured finger into the dough, making an indent. If the indent springs back quickly and completely, the dough still needs to rise for a little longer. If the indent holds its shape without springing back, the dough is overproved and needs baking immediately before it starts to collapse. If the indent springs back slowly and does not fill in completely, it is proved and ready to bake. The bread will now take about 1 hour to prove. Knowing the dough is ready to bake can be tricky but a good indicator is the ‘poke test’. Lightly press a floured finger into the dough, making an indent. If the indent springs back quickly and completely, the dough still needs to rise for a little longer. If the indent holds its shape without springing back, the dough is overproved and needs baking immediately before it starts to collapse. If the indent springs back slowly and does not fill in completely, it is proved and ready to bake. Whilst the bread proves, preheat the oven to 220C/200C Fan/Gas 7. To give the bread a nice crusty finish, add a baking tray to the bottom of the oven and add a couple of ice cubes as you put the bread in the oven. Whilst the bread proves, preheat the oven to 220C/200C Fan/Gas 7. To give the bread a nice crusty finish, add a baking tray to the bottom of the oven and add a couple of ice cubes as you put the bread in the oven. To finish the loaf, dust a little flour on the top of the dough for a rustic look. For the free form loaf, use a very sharp serrated knife to score the loaf in the style of a noughts and crosses board, with two horizontal lines and two vertical lines. To finish the rolls, either dust with a little flour or brush with a little egg wash. Egg wash gives a shine and creates a softer crust than dusting with flour. (It also acts as an adhesive should you wish to sprinkle the rolls with seeds.) To finish the loaf, dust a little flour on the top of the dough for a rustic look. For the free form loaf, use a very sharp serrated knife to score the loaf in the style of a noughts and crosses board, with two horizontal lines and two vertical lines. To finish the rolls, either dust with a little flour or brush with a little egg wash. Egg wash gives a shine and creates a softer crust than dusting with flour. (It also acts as an adhesive should you wish to sprinkle the rolls with seeds.) For the tin loaf and free form loaf, bake the bread for about 45 minutes until it is a deep brown colour. The boule should feel hollow when you tap the underside of the bread. If you tip the tin loaf out of the tin, it should also sound hollow on the bottom. For the bread rolls, bake for about 18–20 minutes or until golden-brown. For the tin loaf and free form loaf, bake the bread for about 45 minutes until it is a deep brown colour. The boule should feel hollow when you tap the underside of the bread. If you tip the tin loaf out of the tin, it should also sound hollow on the bottom. For the bread rolls, bake for about 18–20 minutes or until golden-brown. Leave the bread to cool on a wire rack for at least 1 hour before serving. If bread is sliced too early before it has had time to cool properly, it can have a gummy texture. Leave the bread to cool on a wire rack for at least 1 hour before serving. If bread is sliced too early before it has had time to cool properly, it can have a gummy texture."
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} | 5bf35f16935d96e843adfd6fa753e26c421b98caf0ff75d1171350c0aa0ca793 | Cheese and garlic tear-and-share bread recipe
An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheese_and_garlic_92965_16x9.jpg This cheesy, garlicky tear-and-share bread is great for picnics and other get-togethers. Top with dried oregano, poppy seeds or sesame seeds, depending on your preference. 1 garlic bulb1 tbsp olive oil, plus extra for oiling350g/12oz strong white flour, plus extra for dusting150g/5½oz plain flour7g dried fast-action yeast½ tsp salt250ml/9fl oz full-fat milk, plus extra for glazing1 tbsp malt extract25g/1oz unsalted butter, at room temperature150g/5½oz cheddar, grated3 tsp dried oregano, poppy seeds or sesame seeds 1 garlic bulb 1 tbsp olive oil, plus extra for oiling 350g/12oz strong white flour, plus extra for dusting 150g/5½oz plain flour 7g dried fast-action yeast ½ tsp salt 250ml/9fl oz full-fat milk, plus extra for glazing 1 tbsp malt extract 25g/1oz unsalted butter, at room temperature 150g/5½oz cheddar, grated 3 tsp dried oregano, poppy seeds or sesame seeds 50g/1¾oz butter2 tbsp finely chopped fresh flatleaf parsleysalt and freshly ground black pepper 50g/1¾oz butter 2 tbsp finely chopped fresh flatleaf parsley salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Place the garlic bulb on a square of kitchen foil, drizzle with the olive oil and wrap up in a parcel. Pop onto a baking tray and cook for about 30 minutes until the cloves are soft. Leave to cool and turn the oven off for now. Squeeze the soft roasted garlic from the cloves and set aside.Tip both of the flours into the bowl of a freestanding mixer fitted with a dough hook (alternatively use any large bowl and knead by hand). Add the yeast and salt and mix well to combine. Warm the milk to hand hot, either in a heatproof jug in the microwave or in a small saucepan over a low heat (take care not to burn yourself when testing the temperature). Add the malt extract and roast garlic purée and mix to combine. Pour into the mixer bowl along with the butter. Mix until combined and then continue to knead the dough for about 7 minutes, or until smooth and elastic. Shape the dough into a ball, return to the bowl, cover loosely with either cling film or a clean, slightly damp tea towel and leave to prove until doubled in size (about 45 minutes–1 hour).Lightly dust the work surface with flour, turn the dough out and knead lightly for 20 seconds. Weigh the dough and divide into 18 even portions. Divide the grated cheese between the dough portions and incorporate the cheese into the dough while shaping into a ball. To finish shaping, pull pieces of the dough from the outside of each ball and push into the centre, working around until you have a neat ball where the dough is smooth and stretched underneath with a seam on top. Repeat with the remaining dough.With the seams on the underside, arrange the balls on a large baking sheet lined with baking paper with one ball in the middle, six around this middle ball and a further 11 evenly spaced around the outside edge but leaving a little space between each one to allow for rising. Cover loosely with either a clean tea towel or lightly oiled cling film and leave to rise at room temperature for a further 45 minutes or until doubled in size. Preheat the oven to 200C/180C Fan/Gas 6. Brush the dough balls with milk to glaze and scatter each with either dried oregano, poppy or sesame seeds. Bake on the middle shelf of the oven for 15 minutes or until risen and golden brown.Meanwhile, to serve, melt the butter and add the parsley. Season with salt and pepper. As soon as the rolls come out of the oven, brush with the melted butter and leave to cool slightly. Serve warm. Preheat the oven to 200C/180C Fan/Gas 6. Place the garlic bulb on a square of kitchen foil, drizzle with the olive oil and wrap up in a parcel. Pop onto a baking tray and cook for about 30 minutes until the cloves are soft. Leave to cool and turn the oven off for now. Squeeze the soft roasted garlic from the cloves and set aside. Preheat the oven to 200C/180C Fan/Gas 6. Place the garlic bulb on a square of kitchen foil, drizzle with the olive oil and wrap up in a parcel. Pop onto a baking tray and cook for about 30 minutes until the cloves are soft. Leave to cool and turn the oven off for now. Squeeze the soft roasted garlic from the cloves and set aside. Tip both of the flours into the bowl of a freestanding mixer fitted with a dough hook (alternatively use any large bowl and knead by hand). Add the yeast and salt and mix well to combine. Tip both of the flours into the bowl of a freestanding mixer fitted with a dough hook (alternatively use any large bowl and knead by hand). Add the yeast and salt and mix well to combine. Warm the milk to hand hot, either in a heatproof jug in the microwave or in a small saucepan over a low heat (take care not to burn yourself when testing the temperature). Add the malt extract and roast garlic purée and mix to combine. Pour into the mixer bowl along with the butter. Warm the milk to hand hot, either in a heatproof jug in the microwave or in a small saucepan over a low heat (take care not to burn yourself when testing the temperature). Add the malt extract and roast garlic purée and mix to combine. Pour into the mixer bowl along with the butter. Mix until combined and then continue to knead the dough for about 7 minutes, or until smooth and elastic. Shape the dough into a ball, return to the bowl, cover loosely with either cling film or a clean, slightly damp tea towel and leave to prove until doubled in size (about 45 minutes–1 hour). Mix until combined and then continue to knead the dough for about 7 minutes, or until smooth and elastic. Shape the dough into a ball, return to the bowl, cover loosely with either cling film or a clean, slightly damp tea towel and leave to prove until doubled in size (about 45 minutes–1 hour). Lightly dust the work surface with flour, turn the dough out and knead lightly for 20 seconds. Weigh the dough and divide into 18 even portions. Divide the grated cheese between the dough portions and incorporate the cheese into the dough while shaping into a ball. Lightly dust the work surface with flour, turn the dough out and knead lightly for 20 seconds. Weigh the dough and divide into 18 even portions. Divide the grated cheese between the dough portions and incorporate the cheese into the dough while shaping into a ball. To finish shaping, pull pieces of the dough from the outside of each ball and push into the centre, working around until you have a neat ball where the dough is smooth and stretched underneath with a seam on top. Repeat with the remaining dough. To finish shaping, pull pieces of the dough from the outside of each ball and push into the centre, working around until you have a neat ball where the dough is smooth and stretched underneath with a seam on top. Repeat with the remaining dough. With the seams on the underside, arrange the balls on a large baking sheet lined with baking paper with one ball in the middle, six around this middle ball and a further 11 evenly spaced around the outside edge but leaving a little space between each one to allow for rising. With the seams on the underside, arrange the balls on a large baking sheet lined with baking paper with one ball in the middle, six around this middle ball and a further 11 evenly spaced around the outside edge but leaving a little space between each one to allow for rising. Cover loosely with either a clean tea towel or lightly oiled cling film and leave to rise at room temperature for a further 45 minutes or until doubled in size. Cover loosely with either a clean tea towel or lightly oiled cling film and leave to rise at room temperature for a further 45 minutes or until doubled in size. Preheat the oven to 200C/180C Fan/Gas 6. Brush the dough balls with milk to glaze and scatter each with either dried oregano, poppy or sesame seeds. Bake on the middle shelf of the oven for 15 minutes or until risen and golden brown. Preheat the oven to 200C/180C Fan/Gas 6. Brush the dough balls with milk to glaze and scatter each with either dried oregano, poppy or sesame seeds. Bake on the middle shelf of the oven for 15 minutes or until risen and golden brown. Meanwhile, to serve, melt the butter and add the parsley. Season with salt and pepper. As soon as the rolls come out of the oven, brush with the melted butter and leave to cool slightly. Serve warm. Meanwhile, to serve, melt the butter and add the parsley. Season with salt and pepper. As soon as the rolls come out of the oven, brush with the melted butter and leave to cool slightly. Serve warm. | {
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"url": "https://www.bbc.co.uk/food/recipes/cheese_and_garlic_92965",
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"title": "Cheese and garlic tear-and-share bread recipe",
"content": "An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheese_and_garlic_92965_16x9.jpg This cheesy, garlicky tear-and-share bread is great for picnics and other get-togethers. Top with dried oregano, poppy seeds or sesame seeds, depending on your preference. 1 garlic bulb1 tbsp olive oil, plus extra for oiling350g/12oz strong white flour, plus extra for dusting150g/5½oz plain flour7g dried fast-action yeast½ tsp salt250ml/9fl oz full-fat milk, plus extra for glazing1 tbsp malt extract25g/1oz unsalted butter, at room temperature150g/5½oz cheddar, grated3 tsp dried oregano, poppy seeds or sesame seeds 1 garlic bulb 1 tbsp olive oil, plus extra for oiling 350g/12oz strong white flour, plus extra for dusting 150g/5½oz plain flour 7g dried fast-action yeast ½ tsp salt 250ml/9fl oz full-fat milk, plus extra for glazing 1 tbsp malt extract 25g/1oz unsalted butter, at room temperature 150g/5½oz cheddar, grated 3 tsp dried oregano, poppy seeds or sesame seeds 50g/1¾oz butter2 tbsp finely chopped fresh flatleaf parsleysalt and freshly ground black pepper 50g/1¾oz butter 2 tbsp finely chopped fresh flatleaf parsley salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Place the garlic bulb on a square of kitchen foil, drizzle with the olive oil and wrap up in a parcel. Pop onto a baking tray and cook for about 30 minutes until the cloves are soft. Leave to cool and turn the oven off for now. Squeeze the soft roasted garlic from the cloves and set aside.Tip both of the flours into the bowl of a freestanding mixer fitted with a dough hook (alternatively use any large bowl and knead by hand). Add the yeast and salt and mix well to combine. Warm the milk to hand hot, either in a heatproof jug in the microwave or in a small saucepan over a low heat (take care not to burn yourself when testing the temperature). Add the malt extract and roast garlic purée and mix to combine. Pour into the mixer bowl along with the butter. Mix until combined and then continue to knead the dough for about 7 minutes, or until smooth and elastic. Shape the dough into a ball, return to the bowl, cover loosely with either cling film or a clean, slightly damp tea towel and leave to prove until doubled in size (about 45 minutes–1 hour).Lightly dust the work surface with flour, turn the dough out and knead lightly for 20 seconds. Weigh the dough and divide into 18 even portions. Divide the grated cheese between the dough portions and incorporate the cheese into the dough while shaping into a ball. To finish shaping, pull pieces of the dough from the outside of each ball and push into the centre, working around until you have a neat ball where the dough is smooth and stretched underneath with a seam on top. Repeat with the remaining dough.With the seams on the underside, arrange the balls on a large baking sheet lined with baking paper with one ball in the middle, six around this middle ball and a further 11 evenly spaced around the outside edge but leaving a little space between each one to allow for rising. Cover loosely with either a clean tea towel or lightly oiled cling film and leave to rise at room temperature for a further 45 minutes or until doubled in size. Preheat the oven to 200C/180C Fan/Gas 6. Brush the dough balls with milk to glaze and scatter each with either dried oregano, poppy or sesame seeds. Bake on the middle shelf of the oven for 15 minutes or until risen and golden brown.Meanwhile, to serve, melt the butter and add the parsley. Season with salt and pepper. As soon as the rolls come out of the oven, brush with the melted butter and leave to cool slightly. Serve warm. Preheat the oven to 200C/180C Fan/Gas 6. Place the garlic bulb on a square of kitchen foil, drizzle with the olive oil and wrap up in a parcel. Pop onto a baking tray and cook for about 30 minutes until the cloves are soft. Leave to cool and turn the oven off for now. Squeeze the soft roasted garlic from the cloves and set aside. Preheat the oven to 200C/180C Fan/Gas 6. Place the garlic bulb on a square of kitchen foil, drizzle with the olive oil and wrap up in a parcel. Pop onto a baking tray and cook for about 30 minutes until the cloves are soft. Leave to cool and turn the oven off for now. Squeeze the soft roasted garlic from the cloves and set aside. Tip both of the flours into the bowl of a freestanding mixer fitted with a dough hook (alternatively use any large bowl and knead by hand). Add the yeast and salt and mix well to combine. Tip both of the flours into the bowl of a freestanding mixer fitted with a dough hook (alternatively use any large bowl and knead by hand). Add the yeast and salt and mix well to combine. Warm the milk to hand hot, either in a heatproof jug in the microwave or in a small saucepan over a low heat (take care not to burn yourself when testing the temperature). Add the malt extract and roast garlic purée and mix to combine. Pour into the mixer bowl along with the butter. Warm the milk to hand hot, either in a heatproof jug in the microwave or in a small saucepan over a low heat (take care not to burn yourself when testing the temperature). Add the malt extract and roast garlic purée and mix to combine. Pour into the mixer bowl along with the butter. Mix until combined and then continue to knead the dough for about 7 minutes, or until smooth and elastic. Shape the dough into a ball, return to the bowl, cover loosely with either cling film or a clean, slightly damp tea towel and leave to prove until doubled in size (about 45 minutes–1 hour). Mix until combined and then continue to knead the dough for about 7 minutes, or until smooth and elastic. Shape the dough into a ball, return to the bowl, cover loosely with either cling film or a clean, slightly damp tea towel and leave to prove until doubled in size (about 45 minutes–1 hour). Lightly dust the work surface with flour, turn the dough out and knead lightly for 20 seconds. Weigh the dough and divide into 18 even portions. Divide the grated cheese between the dough portions and incorporate the cheese into the dough while shaping into a ball. Lightly dust the work surface with flour, turn the dough out and knead lightly for 20 seconds. Weigh the dough and divide into 18 even portions. Divide the grated cheese between the dough portions and incorporate the cheese into the dough while shaping into a ball. To finish shaping, pull pieces of the dough from the outside of each ball and push into the centre, working around until you have a neat ball where the dough is smooth and stretched underneath with a seam on top. Repeat with the remaining dough. To finish shaping, pull pieces of the dough from the outside of each ball and push into the centre, working around until you have a neat ball where the dough is smooth and stretched underneath with a seam on top. Repeat with the remaining dough. With the seams on the underside, arrange the balls on a large baking sheet lined with baking paper with one ball in the middle, six around this middle ball and a further 11 evenly spaced around the outside edge but leaving a little space between each one to allow for rising. With the seams on the underside, arrange the balls on a large baking sheet lined with baking paper with one ball in the middle, six around this middle ball and a further 11 evenly spaced around the outside edge but leaving a little space between each one to allow for rising. Cover loosely with either a clean tea towel or lightly oiled cling film and leave to rise at room temperature for a further 45 minutes or until doubled in size. Cover loosely with either a clean tea towel or lightly oiled cling film and leave to rise at room temperature for a further 45 minutes or until doubled in size. Preheat the oven to 200C/180C Fan/Gas 6. Brush the dough balls with milk to glaze and scatter each with either dried oregano, poppy or sesame seeds. Bake on the middle shelf of the oven for 15 minutes or until risen and golden brown. Preheat the oven to 200C/180C Fan/Gas 6. Brush the dough balls with milk to glaze and scatter each with either dried oregano, poppy or sesame seeds. Bake on the middle shelf of the oven for 15 minutes or until risen and golden brown. Meanwhile, to serve, melt the butter and add the parsley. Season with salt and pepper. As soon as the rolls come out of the oven, brush with the melted butter and leave to cool slightly. Serve warm. Meanwhile, to serve, melt the butter and add the parsley. Season with salt and pepper. As soon as the rolls come out of the oven, brush with the melted butter and leave to cool slightly. Serve warm."
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} | 10e32d2ff9b73494157049bea502235be87e3c80b119b6792104746995f738ab | Tear and share cheese and herb rolls recipe
An average of 5.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tear_and_share_cheese_74846_16x9.jpg So impressive and perfect for sharing. Tear and share bread always goes down well as part of a spread. It’s best made and served on the same day, though it can be frozen once cooked and defrosted and refreshed in a moderate oven to serve. For this recipe you will need a freestanding mixer fitted with a dough hook. 500g/1lb 2oz strong white flour, plus extra for dusting7g dried fast-action yeast1½ tsp salt1 tbsp olive oil350ml/12fl oz warm water115g/4oz mature cheddar, grated4 tbsp freshly chopped herbs (a mix of rosemary, thyme, chives and basil)1 free-range egg, beaten 500g/1lb 2oz strong white flour, plus extra for dusting 7g dried fast-action yeast 1½ tsp salt 1 tbsp olive oil 350ml/12fl oz warm water 115g/4oz mature cheddar, grated 4 tbsp freshly chopped herbs (a mix of rosemary, thyme, chives and basil) 1 free-range egg, beaten Method Measure the flour, yeast, salt, oil and water into the bowl of a freestanding mixer. Mix well using the dough hook until the dough comes together. You may need to add a little more water, if it looks dry.Tip the dough on to a floured worksurface and knead for about 5 minutes, until soft and smooth. Place in an oiled bowl, cover tightly with cling film and leave to rise in a warm place for 2 hours, or until doubled in size.Tip the dough onto a floured surface and knead (or knock back) for 2–3 minutes. Flatten out the dough to a round about 20cm/8in diameter, add the cheese and herbs and firmly knead into the dough until evenly distributed. Shape into 32 evenly sized balls (weigh the dough if you want the balls to be exactly the same).Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking sheet with baking paper.Arrange the balls on the prepared baking sheet in a round shape, so they are touching slightly. Cover with a clean tea towel and leave to prove in a warm place for 30 minutes, or until well risen and almost doubled in size.Brush the surface of the rolls with beaten egg and bake for 25–30 minutes, until well risen and golden-brown on top and underneath. Slide onto a wire rack to cool slightly before serving warm. Measure the flour, yeast, salt, oil and water into the bowl of a freestanding mixer. Mix well using the dough hook until the dough comes together. You may need to add a little more water, if it looks dry. Measure the flour, yeast, salt, oil and water into the bowl of a freestanding mixer. Mix well using the dough hook until the dough comes together. You may need to add a little more water, if it looks dry. Tip the dough on to a floured worksurface and knead for about 5 minutes, until soft and smooth. Place in an oiled bowl, cover tightly with cling film and leave to rise in a warm place for 2 hours, or until doubled in size. Tip the dough on to a floured worksurface and knead for about 5 minutes, until soft and smooth. Place in an oiled bowl, cover tightly with cling film and leave to rise in a warm place for 2 hours, or until doubled in size. Tip the dough onto a floured surface and knead (or knock back) for 2–3 minutes. Flatten out the dough to a round about 20cm/8in diameter, add the cheese and herbs and firmly knead into the dough until evenly distributed. Tip the dough onto a floured surface and knead (or knock back) for 2–3 minutes. Flatten out the dough to a round about 20cm/8in diameter, add the cheese and herbs and firmly knead into the dough until evenly distributed. Shape into 32 evenly sized balls (weigh the dough if you want the balls to be exactly the same). Shape into 32 evenly sized balls (weigh the dough if you want the balls to be exactly the same). Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking sheet with baking paper. Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking sheet with baking paper. Arrange the balls on the prepared baking sheet in a round shape, so they are touching slightly. Cover with a clean tea towel and leave to prove in a warm place for 30 minutes, or until well risen and almost doubled in size. Arrange the balls on the prepared baking sheet in a round shape, so they are touching slightly. Cover with a clean tea towel and leave to prove in a warm place for 30 minutes, or until well risen and almost doubled in size. Brush the surface of the rolls with beaten egg and bake for 25–30 minutes, until well risen and golden-brown on top and underneath. Slide onto a wire rack to cool slightly before serving warm. Brush the surface of the rolls with beaten egg and bake for 25–30 minutes, until well risen and golden-brown on top and underneath. Slide onto a wire rack to cool slightly before serving warm. | {
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"url": "https://www.bbc.co.uk/food/recipes/tear_and_share_cheese_74846",
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"title": "Tear and share cheese and herb rolls recipe",
"content": "An average of 5.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tear_and_share_cheese_74846_16x9.jpg So impressive and perfect for sharing. Tear and share bread always goes down well as part of a spread. It’s best made and served on the same day, though it can be frozen once cooked and defrosted and refreshed in a moderate oven to serve. For this recipe you will need a freestanding mixer fitted with a dough hook. 500g/1lb 2oz strong white flour, plus extra for dusting7g dried fast-action yeast1½ tsp salt1 tbsp olive oil350ml/12fl oz warm water115g/4oz mature cheddar, grated4 tbsp freshly chopped herbs (a mix of rosemary, thyme, chives and basil)1 free-range egg, beaten 500g/1lb 2oz strong white flour, plus extra for dusting 7g dried fast-action yeast 1½ tsp salt 1 tbsp olive oil 350ml/12fl oz warm water 115g/4oz mature cheddar, grated 4 tbsp freshly chopped herbs (a mix of rosemary, thyme, chives and basil) 1 free-range egg, beaten Method Measure the flour, yeast, salt, oil and water into the bowl of a freestanding mixer. Mix well using the dough hook until the dough comes together. You may need to add a little more water, if it looks dry.Tip the dough on to a floured worksurface and knead for about 5 minutes, until soft and smooth. Place in an oiled bowl, cover tightly with cling film and leave to rise in a warm place for 2 hours, or until doubled in size.Tip the dough onto a floured surface and knead (or knock back) for 2–3 minutes. Flatten out the dough to a round about 20cm/8in diameter, add the cheese and herbs and firmly knead into the dough until evenly distributed. Shape into 32 evenly sized balls (weigh the dough if you want the balls to be exactly the same).Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking sheet with baking paper.Arrange the balls on the prepared baking sheet in a round shape, so they are touching slightly. Cover with a clean tea towel and leave to prove in a warm place for 30 minutes, or until well risen and almost doubled in size.Brush the surface of the rolls with beaten egg and bake for 25–30 minutes, until well risen and golden-brown on top and underneath. Slide onto a wire rack to cool slightly before serving warm. Measure the flour, yeast, salt, oil and water into the bowl of a freestanding mixer. Mix well using the dough hook until the dough comes together. You may need to add a little more water, if it looks dry. Measure the flour, yeast, salt, oil and water into the bowl of a freestanding mixer. Mix well using the dough hook until the dough comes together. You may need to add a little more water, if it looks dry. Tip the dough on to a floured worksurface and knead for about 5 minutes, until soft and smooth. Place in an oiled bowl, cover tightly with cling film and leave to rise in a warm place for 2 hours, or until doubled in size. Tip the dough on to a floured worksurface and knead for about 5 minutes, until soft and smooth. Place in an oiled bowl, cover tightly with cling film and leave to rise in a warm place for 2 hours, or until doubled in size. Tip the dough onto a floured surface and knead (or knock back) for 2–3 minutes. Flatten out the dough to a round about 20cm/8in diameter, add the cheese and herbs and firmly knead into the dough until evenly distributed. Tip the dough onto a floured surface and knead (or knock back) for 2–3 minutes. Flatten out the dough to a round about 20cm/8in diameter, add the cheese and herbs and firmly knead into the dough until evenly distributed. Shape into 32 evenly sized balls (weigh the dough if you want the balls to be exactly the same). Shape into 32 evenly sized balls (weigh the dough if you want the balls to be exactly the same). Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking sheet with baking paper. Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking sheet with baking paper. Arrange the balls on the prepared baking sheet in a round shape, so they are touching slightly. Cover with a clean tea towel and leave to prove in a warm place for 30 minutes, or until well risen and almost doubled in size. Arrange the balls on the prepared baking sheet in a round shape, so they are touching slightly. Cover with a clean tea towel and leave to prove in a warm place for 30 minutes, or until well risen and almost doubled in size. Brush the surface of the rolls with beaten egg and bake for 25–30 minutes, until well risen and golden-brown on top and underneath. Slide onto a wire rack to cool slightly before serving warm. Brush the surface of the rolls with beaten egg and bake for 25–30 minutes, until well risen and golden-brown on top and underneath. Slide onto a wire rack to cool slightly before serving warm."
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} | 5abb5ae4a9873de98c68c64b26dda7db77726c24ccfbbd429482501482ca90e3 | Pecan and maple Danish pastries recipe
For the pastry dough, put the flour, salt and sugar on one side of a mixing bowl and the yeast on the opposite side. Add the eggs, egg yolk, warm milk and 80ml/2½fl oz water and mix for one minute using a fork until combined. Add a little more water if needed to form a firm dough.Dust a work surface with flour and turn out the dough. Dust with a little flour and knead for 5 minutes, then shape into a ball.Lightly oil a mixing bowl and a large piece of cling film. Put the dough in the bowl and cover with the cling film. Set aside in a warm place to prove for an hour, or until almost doubled in size. For the filling, in a food processor, pulse 100g/3½oz of the pecans until fine. Transfer to a bowl and stir in the sugar, maple syrup and butter. Cover and leave at room temperature. Roughly chop the remaining pecans to use as a garnish.To make the pastry, sandwich the chilled butter between the open wrapper and a piece of cling film. Using a rolling pin, beat the butter until it is flattened to roughly 1.5cm/⅝in. Roll out the dough on a lightly floured work surface until 1cm/½in thick and roughly double the size of the butter. Arrange the dough with a short edge nearest you and put the butter in the middle. Fold the top and bottom of the pastry over the butter so it is just overlapping. Press all the edges and sides together to ensure the butter is sealed within the pastry. Using a rolling pin, tap the dough from the middle upwards and from the middle downwards. This ensures the butter is evenly distributed.Roll out the pastry to a large rectangle approximately 1cm/½in thick. Turn dough so you have a long edge nearest you, then fold the right third into the middle and cover with the left third. Chill in the fridge for 30 minutes. Do this turning, folding and chilling three more times.Preheat the oven to 200C/180C Fan/Gas 6. Line two large baking trays with non-stick baking paper. Roll out the dough to a 30x40cm/12x16in rectangle. Using a pizza cutter or a sharp knife, cut the dough into 12 equal squares.To shape the pastry, cut a line from every corner almost into the middle of the square. Brush the tip of each corner with a little of the egg and milk mixture, and fold the alternate corners into the middle pressing down firmly, creating a pinwheel. Transfer the pastries to the prepared trays. Using your finger, press down to create a hollow in the middle of the pastry for the filling. Put 1 teaspoon of the ground pecan mixture into the centre of each pastry and scatter with a few chopped pecans to decorate. Cover the baking trays with cling film and set aside in a warm place to rise for 10 minutes.To finish, brush each pastry with egg wash and bake for 15–20 minutes, or until the pastry is crisp and golden-brown. Meanwhile, for the apricot glaze, combine the apricot jam and lemon juice with 2 tablespoons water in a small saucepan. Slowly heat the mixture, stirring gently, until runny. Pass through a sieve and set aside. While the pastries are still warm brush them with the apricot glaze. For the icing, mix the icing sugar, boiling water and vanilla extract together until smooth. Transfer to a piping bag fitted with a small plain nozzle and pipe lines across the cooled pastries to finish. For the pastry dough, put the flour, salt and sugar on one side of a mixing bowl and the yeast on the opposite side. Add the eggs, egg yolk, warm milk and 80ml/2½fl oz water and mix for one minute using a fork until combined. Add a little more water if needed to form a firm dough. For the pastry dough, put the flour, salt and sugar on one side of a mixing bowl and the yeast on the opposite side. Add the eggs, egg yolk, warm milk and 80ml/2½fl oz water and mix for one minute using a fork until combined. Add a little more water if needed to form a firm dough. Dust a work surface with flour and turn out the dough. Dust with a little flour and knead for 5 minutes, then shape into a ball. Dust a work surface with flour and turn out the dough. Dust with a little flour and knead for 5 minutes, then shape into a ball. Lightly oil a mixing bowl and a large piece of cling film. Put the dough in the bowl and cover with the cling film. Set aside in a warm place to prove for an hour, or until almost doubled in size. Lightly oil a mixing bowl and a large piece of cling film. Put the dough in the bowl and cover with the cling film. Set aside in a warm place to prove for an hour, or until almost doubled in size. For the filling, in a food processor, pulse 100g/3½oz of the pecans until fine. Transfer to a bowl and stir in the sugar, maple syrup and butter. Cover and leave at room temperature. Roughly chop the remaining pecans to use as a garnish. For the filling, in a food processor, pulse 100g/3½oz of the pecans until fine. Transfer to a bowl and stir in the sugar, maple syrup and butter. Cover and leave at room temperature. Roughly chop the remaining pecans to use as a garnish. To make the pastry, sandwich the chilled butter between the open wrapper and a piece of cling film. Using a rolling pin, beat the butter until it is flattened to roughly 1.5cm/⅝in. Roll out the dough on a lightly floured work surface until 1cm/½in thick and roughly double the size of the butter. To make the pastry, sandwich the chilled butter between the open wrapper and a piece of cling film. Using a rolling pin, beat the butter until it is flattened to roughly 1.5cm/⅝in. Roll out the dough on a lightly floured work surface until 1cm/½in thick and roughly double the size of the butter. Arrange the dough with a short edge nearest you and put the butter in the middle. Fold the top and bottom of the pastry over the butter so it is just overlapping. Press all the edges and sides together to ensure the butter is sealed within the pastry. Using a rolling pin, tap the dough from the middle upwards and from the middle downwards. This ensures the butter is evenly distributed. Arrange the dough with a short edge nearest you and put the butter in the middle. Fold the top and bottom of the pastry over the butter so it is just overlapping. Press all the edges and sides together to ensure the butter is sealed within the pastry. Using a rolling pin, tap the dough from the middle upwards and from the middle downwards. This ensures the butter is evenly distributed. Roll out the pastry to a large rectangle approximately 1cm/½in thick. Turn dough so you have a long edge nearest you, then fold the right third into the middle and cover with the left third. Chill in the fridge for 30 minutes. Do this turning, folding and chilling three more times. Roll out the pastry to a large rectangle approximately 1cm/½in thick. Turn dough so you have a long edge nearest you, then fold the right third into the middle and cover with the left third. Chill in the fridge for 30 minutes. Do this turning, folding and chilling three more times. Preheat the oven to 200C/180C Fan/Gas 6. Line two large baking trays with non-stick baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Line two large baking trays with non-stick baking paper. Roll out the dough to a 30x40cm/12x16in rectangle. Using a pizza cutter or a sharp knife, cut the dough into 12 equal squares. Roll out the dough to a 30x40cm/12x16in rectangle. Using a pizza cutter or a sharp knife, cut the dough into 12 equal squares. To shape the pastry, cut a line from every corner almost into the middle of the square. Brush the tip of each corner with a little of the egg and milk mixture, and fold the alternate corners into the middle pressing down firmly, creating a pinwheel. To shape the pastry, cut a line from every corner almost into the middle of the square. Brush the tip of each corner with a little of the egg and milk mixture, and fold the alternate corners into the middle pressing down firmly, creating a pinwheel. Transfer the pastries to the prepared trays. Using your finger, press down to create a hollow in the middle of the pastry for the filling. Put 1 teaspoon of the ground pecan mixture into the centre of each pastry and scatter with a few chopped pecans to decorate. Cover the baking trays with cling film and set aside in a warm place to rise for 10 minutes. Transfer the pastries to the prepared trays. Using your finger, press down to create a hollow in the middle of the pastry for the filling. Put 1 teaspoon of the ground pecan mixture into the centre of each pastry and scatter with a few chopped pecans to decorate. Cover the baking trays with cling film and set aside in a warm place to rise for 10 minutes. To finish, brush each pastry with egg wash and bake for 15–20 minutes, or until the pastry is crisp and golden-brown. To finish, brush each pastry with egg wash and bake for 15–20 minutes, or until the pastry is crisp and golden-brown. Meanwhile, for the apricot glaze, combine the apricot jam and lemon juice with 2 tablespoons water in a small saucepan. Slowly heat the mixture, stirring gently, until runny. Pass through a sieve and set aside. While the pastries are still warm brush them with the apricot glaze. Meanwhile, for the apricot glaze, combine the apricot jam and lemon juice with 2 tablespoons water in a small saucepan. Slowly heat the mixture, stirring gently, until runny. Pass through a sieve and set aside. While the pastries are still warm brush them with the apricot glaze. For the icing, mix the icing sugar, boiling water and vanilla extract together until smooth. Transfer to a piping bag fitted with a small plain nozzle and pipe lines across the cooled pastries to finish. For the icing, mix the icing sugar, boiling water and vanilla extract together until smooth. Transfer to a piping bag fitted with a small plain nozzle and pipe lines across the cooled pastries to finish. | {
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"title": "Pecan and maple Danish pastries recipe",
"content": "For the pastry dough, put the flour, salt and sugar on one side of a mixing bowl and the yeast on the opposite side. Add the eggs, egg yolk, warm milk and 80ml/2½fl oz water and mix for one minute using a fork until combined. Add a little more water if needed to form a firm dough.Dust a work surface with flour and turn out the dough. Dust with a little flour and knead for 5 minutes, then shape into a ball.Lightly oil a mixing bowl and a large piece of cling film. Put the dough in the bowl and cover with the cling film. Set aside in a warm place to prove for an hour, or until almost doubled in size. For the filling, in a food processor, pulse 100g/3½oz of the pecans until fine. Transfer to a bowl and stir in the sugar, maple syrup and butter. Cover and leave at room temperature. Roughly chop the remaining pecans to use as a garnish.To make the pastry, sandwich the chilled butter between the open wrapper and a piece of cling film. Using a rolling pin, beat the butter until it is flattened to roughly 1.5cm/⅝in. Roll out the dough on a lightly floured work surface until 1cm/½in thick and roughly double the size of the butter. Arrange the dough with a short edge nearest you and put the butter in the middle. Fold the top and bottom of the pastry over the butter so it is just overlapping. Press all the edges and sides together to ensure the butter is sealed within the pastry. Using a rolling pin, tap the dough from the middle upwards and from the middle downwards. This ensures the butter is evenly distributed.Roll out the pastry to a large rectangle approximately 1cm/½in thick. Turn dough so you have a long edge nearest you, then fold the right third into the middle and cover with the left third. Chill in the fridge for 30 minutes. Do this turning, folding and chilling three more times.Preheat the oven to 200C/180C Fan/Gas 6. Line two large baking trays with non-stick baking paper. Roll out the dough to a 30x40cm/12x16in rectangle. Using a pizza cutter or a sharp knife, cut the dough into 12 equal squares.To shape the pastry, cut a line from every corner almost into the middle of the square. Brush the tip of each corner with a little of the egg and milk mixture, and fold the alternate corners into the middle pressing down firmly, creating a pinwheel. Transfer the pastries to the prepared trays. Using your finger, press down to create a hollow in the middle of the pastry for the filling. Put 1 teaspoon of the ground pecan mixture into the centre of each pastry and scatter with a few chopped pecans to decorate. Cover the baking trays with cling film and set aside in a warm place to rise for 10 minutes.To finish, brush each pastry with egg wash and bake for 15–20 minutes, or until the pastry is crisp and golden-brown. Meanwhile, for the apricot glaze, combine the apricot jam and lemon juice with 2 tablespoons water in a small saucepan. Slowly heat the mixture, stirring gently, until runny. Pass through a sieve and set aside. While the pastries are still warm brush them with the apricot glaze. For the icing, mix the icing sugar, boiling water and vanilla extract together until smooth. Transfer to a piping bag fitted with a small plain nozzle and pipe lines across the cooled pastries to finish. For the pastry dough, put the flour, salt and sugar on one side of a mixing bowl and the yeast on the opposite side. Add the eggs, egg yolk, warm milk and 80ml/2½fl oz water and mix for one minute using a fork until combined. Add a little more water if needed to form a firm dough. For the pastry dough, put the flour, salt and sugar on one side of a mixing bowl and the yeast on the opposite side. Add the eggs, egg yolk, warm milk and 80ml/2½fl oz water and mix for one minute using a fork until combined. Add a little more water if needed to form a firm dough. Dust a work surface with flour and turn out the dough. Dust with a little flour and knead for 5 minutes, then shape into a ball. Dust a work surface with flour and turn out the dough. Dust with a little flour and knead for 5 minutes, then shape into a ball. Lightly oil a mixing bowl and a large piece of cling film. Put the dough in the bowl and cover with the cling film. Set aside in a warm place to prove for an hour, or until almost doubled in size. Lightly oil a mixing bowl and a large piece of cling film. Put the dough in the bowl and cover with the cling film. Set aside in a warm place to prove for an hour, or until almost doubled in size. For the filling, in a food processor, pulse 100g/3½oz of the pecans until fine. Transfer to a bowl and stir in the sugar, maple syrup and butter. Cover and leave at room temperature. Roughly chop the remaining pecans to use as a garnish. For the filling, in a food processor, pulse 100g/3½oz of the pecans until fine. Transfer to a bowl and stir in the sugar, maple syrup and butter. Cover and leave at room temperature. Roughly chop the remaining pecans to use as a garnish. To make the pastry, sandwich the chilled butter between the open wrapper and a piece of cling film. Using a rolling pin, beat the butter until it is flattened to roughly 1.5cm/⅝in. Roll out the dough on a lightly floured work surface until 1cm/½in thick and roughly double the size of the butter. To make the pastry, sandwich the chilled butter between the open wrapper and a piece of cling film. Using a rolling pin, beat the butter until it is flattened to roughly 1.5cm/⅝in. Roll out the dough on a lightly floured work surface until 1cm/½in thick and roughly double the size of the butter. Arrange the dough with a short edge nearest you and put the butter in the middle. Fold the top and bottom of the pastry over the butter so it is just overlapping. Press all the edges and sides together to ensure the butter is sealed within the pastry. Using a rolling pin, tap the dough from the middle upwards and from the middle downwards. This ensures the butter is evenly distributed. Arrange the dough with a short edge nearest you and put the butter in the middle. Fold the top and bottom of the pastry over the butter so it is just overlapping. Press all the edges and sides together to ensure the butter is sealed within the pastry. Using a rolling pin, tap the dough from the middle upwards and from the middle downwards. This ensures the butter is evenly distributed. Roll out the pastry to a large rectangle approximately 1cm/½in thick. Turn dough so you have a long edge nearest you, then fold the right third into the middle and cover with the left third. Chill in the fridge for 30 minutes. Do this turning, folding and chilling three more times. Roll out the pastry to a large rectangle approximately 1cm/½in thick. Turn dough so you have a long edge nearest you, then fold the right third into the middle and cover with the left third. Chill in the fridge for 30 minutes. Do this turning, folding and chilling three more times. Preheat the oven to 200C/180C Fan/Gas 6. Line two large baking trays with non-stick baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Line two large baking trays with non-stick baking paper. Roll out the dough to a 30x40cm/12x16in rectangle. Using a pizza cutter or a sharp knife, cut the dough into 12 equal squares. Roll out the dough to a 30x40cm/12x16in rectangle. Using a pizza cutter or a sharp knife, cut the dough into 12 equal squares. To shape the pastry, cut a line from every corner almost into the middle of the square. Brush the tip of each corner with a little of the egg and milk mixture, and fold the alternate corners into the middle pressing down firmly, creating a pinwheel. To shape the pastry, cut a line from every corner almost into the middle of the square. Brush the tip of each corner with a little of the egg and milk mixture, and fold the alternate corners into the middle pressing down firmly, creating a pinwheel. Transfer the pastries to the prepared trays. Using your finger, press down to create a hollow in the middle of the pastry for the filling. Put 1 teaspoon of the ground pecan mixture into the centre of each pastry and scatter with a few chopped pecans to decorate. Cover the baking trays with cling film and set aside in a warm place to rise for 10 minutes. Transfer the pastries to the prepared trays. Using your finger, press down to create a hollow in the middle of the pastry for the filling. Put 1 teaspoon of the ground pecan mixture into the centre of each pastry and scatter with a few chopped pecans to decorate. Cover the baking trays with cling film and set aside in a warm place to rise for 10 minutes. To finish, brush each pastry with egg wash and bake for 15–20 minutes, or until the pastry is crisp and golden-brown. To finish, brush each pastry with egg wash and bake for 15–20 minutes, or until the pastry is crisp and golden-brown. Meanwhile, for the apricot glaze, combine the apricot jam and lemon juice with 2 tablespoons water in a small saucepan. Slowly heat the mixture, stirring gently, until runny. Pass through a sieve and set aside. While the pastries are still warm brush them with the apricot glaze. Meanwhile, for the apricot glaze, combine the apricot jam and lemon juice with 2 tablespoons water in a small saucepan. Slowly heat the mixture, stirring gently, until runny. Pass through a sieve and set aside. While the pastries are still warm brush them with the apricot glaze. For the icing, mix the icing sugar, boiling water and vanilla extract together until smooth. Transfer to a piping bag fitted with a small plain nozzle and pipe lines across the cooled pastries to finish. For the icing, mix the icing sugar, boiling water and vanilla extract together until smooth. Transfer to a piping bag fitted with a small plain nozzle and pipe lines across the cooled pastries to finish."
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} | cdb9c36cf6b5e6a02ec7265cc92d87a34cdb2eab84375df6ec0243eaa849878d | Croque monsieur kites recipe
To make the pastry, set up a freestanding mixer with a dough hook attachment and grease a large bowl with a little olive oil.Add the flour, then put the yeast to one side of the bowl and the salt and sugar on the opposite side. In a jug, mix the eggs, milk and 4 tablespoons water. Pour into the flour mixture and mix on a low speed for 2 minutes (you may need to push the dough down the hook occasionally). Increase the speed to medium and mix for a further 6 minutes.Lightly flour a work surface and tip out the dough. Shape the dough into a smooth ball. Transfer to the oiled bowl and cover either with a clean tea towel or oiled cling film. Leave to prove for an hour or until doubled in size. Meanwhile, flatten the butter into a rectangle about 1cm/½in thick. Place between 2 pieces of baking paper and store in the fridge until needed. Flour the work surface again, then tip out the risen dough. Flatten it and roll it out to a rectangle about 40x15cm/16x6in and about 1cm/½in thick. Arrange the dough with one of the short edges nearest to you. Lay the butter in the middle of the dough, fold the dough over the butter in the middle so the dough overlaps slightly. Pinch all the edges to seal the butter in pastry. Place in a plastic food bag and chill in the freezer for 10 minutes.Place the chilled dough on a lightly floured work surface with one of the short edges nearest you. Roll out the dough into a 40x15cm/16x6in rectangle and fold into three layers (like a letter). Place in a plastic bag in the freezer for 10 minutes. Repeat the rolling and folding as before, then return to the freezer for another 10 minutes. Repeat the rolling and folding one final time, then chill the dough for 30 minutes in a plastic bag in the fridge.Meanwhile, for the béchamel sauce, in a heavy-bottomed saucepan, melt the butter over medium heat. Add the flour and stir constantly for about 3 minutes, until completely smooth. Pour in the milk in a thin, steady stream, whisking all the time, and cook the sauce for about 5–10 minutes, or until smooth and thickened. Remove from the heat and stir in the mustard, taste and season with salt and pepper.Add a third of the grated cheeses (from the savoury filling ingredients) and mix until the cheese has melted and the sauce smooth. Cover the surface of the sauce with cling film to prevent a skin forming and set aside to cool.For the filling, heat the olive oil and butter in a saucepan over a medium heat. Once hot, add the mushrooms, sliced pancetta and thyme and fry for about 3-5 minutes. Add the garlic and porcini powder and fry for another 3 minutes. Season with salt and pepper then leave to cool.Preheat the oven to 220C/200C Fan/Gas 7.To assemble, roll out the dough until 5mm/¼in thick and place on a large baking tray. Chill in the fridge for 15 minutes to allow the dough to rest and firm up. Re-roll if necessary until the dough is 30x40cm/12x16in. Using a sharp knife cut into twelve 10cm/4in squares. Leaving a 1cm/½in border, cut a 4cm/1½in square from the middle of each square – cutting right through two opposite corners of the inner square, but leaving the other two corners just connected either side of the corner points. Brush the inside square with a little egg wash. Fold the border strip corner to corner, pulling one over the other and pressing onto opposite corner of the inner square, then repeat with the other side (watch Paul Hollywood making them toward the end of the technique video below – it’s easy when you’ve seen it done). Brush the whole pastry with egg wash.In the middle of each pastry place a few spoonfuls of the mushroom pancetta filling. Lay a rasher of pancetta across each one, crinkled up, then cover with 1-2 teaspoons béchamel sauce. Sprinkle with the remaining gruyère and emmental, then season with black pepper.Bake for 20–25 minutes, or until the pancetta is cooked and the pastry crisp and golden-brown. Cool a little on wire racks, the pastries can be eaten warm or cold. To make the pastry, set up a freestanding mixer with a dough hook attachment and grease a large bowl with a little olive oil. To make the pastry, set up a freestanding mixer with a dough hook attachment and grease a large bowl with a little olive oil. Add the flour, then put the yeast to one side of the bowl and the salt and sugar on the opposite side. Add the flour, then put the yeast to one side of the bowl and the salt and sugar on the opposite side. In a jug, mix the eggs, milk and 4 tablespoons water. Pour into the flour mixture and mix on a low speed for 2 minutes (you may need to push the dough down the hook occasionally). Increase the speed to medium and mix for a further 6 minutes. In a jug, mix the eggs, milk and 4 tablespoons water. Pour into the flour mixture and mix on a low speed for 2 minutes (you may need to push the dough down the hook occasionally). Increase the speed to medium and mix for a further 6 minutes. Lightly flour a work surface and tip out the dough. Shape the dough into a smooth ball. Transfer to the oiled bowl and cover either with a clean tea towel or oiled cling film. Leave to prove for an hour or until doubled in size. Lightly flour a work surface and tip out the dough. Shape the dough into a smooth ball. Transfer to the oiled bowl and cover either with a clean tea towel or oiled cling film. Leave to prove for an hour or until doubled in size. Meanwhile, flatten the butter into a rectangle about 1cm/½in thick. Place between 2 pieces of baking paper and store in the fridge until needed. Meanwhile, flatten the butter into a rectangle about 1cm/½in thick. Place between 2 pieces of baking paper and store in the fridge until needed. Flour the work surface again, then tip out the risen dough. Flatten it and roll it out to a rectangle about 40x15cm/16x6in and about 1cm/½in thick. Arrange the dough with one of the short edges nearest to you. Lay the butter in the middle of the dough, fold the dough over the butter in the middle so the dough overlaps slightly. Pinch all the edges to seal the butter in pastry. Place in a plastic food bag and chill in the freezer for 10 minutes. Flour the work surface again, then tip out the risen dough. Flatten it and roll it out to a rectangle about 40x15cm/16x6in and about 1cm/½in thick. Arrange the dough with one of the short edges nearest to you. Lay the butter in the middle of the dough, fold the dough over the butter in the middle so the dough overlaps slightly. Pinch all the edges to seal the butter in pastry. Place in a plastic food bag and chill in the freezer for 10 minutes. Place the chilled dough on a lightly floured work surface with one of the short edges nearest you. Roll out the dough into a 40x15cm/16x6in rectangle and fold into three layers (like a letter). Place in a plastic bag in the freezer for 10 minutes. Repeat the rolling and folding as before, then return to the freezer for another 10 minutes. Repeat the rolling and folding one final time, then chill the dough for 30 minutes in a plastic bag in the fridge. Place the chilled dough on a lightly floured work surface with one of the short edges nearest you. Roll out the dough into a 40x15cm/16x6in rectangle and fold into three layers (like a letter). Place in a plastic bag in the freezer for 10 minutes. Repeat the rolling and folding as before, then return to the freezer for another 10 minutes. Repeat the rolling and folding one final time, then chill the dough for 30 minutes in a plastic bag in the fridge. Meanwhile, for the béchamel sauce, in a heavy-bottomed saucepan, melt the butter over medium heat. Add the flour and stir constantly for about 3 minutes, until completely smooth. Pour in the milk in a thin, steady stream, whisking all the time, and cook the sauce for about 5–10 minutes, or until smooth and thickened. Remove from the heat and stir in the mustard, taste and season with salt and pepper. Meanwhile, for the béchamel sauce, in a heavy-bottomed saucepan, melt the butter over medium heat. Add the flour and stir constantly for about 3 minutes, until completely smooth. Pour in the milk in a thin, steady stream, whisking all the time, and cook the sauce for about 5–10 minutes, or until smooth and thickened. Remove from the heat and stir in the mustard, taste and season with salt and pepper. Add a third of the grated cheeses (from the savoury filling ingredients) and mix until the cheese has melted and the sauce smooth. Cover the surface of the sauce with cling film to prevent a skin forming and set aside to cool. Add a third of the grated cheeses (from the savoury filling ingredients) and mix until the cheese has melted and the sauce smooth. Cover the surface of the sauce with cling film to prevent a skin forming and set aside to cool. For the filling, heat the olive oil and butter in a saucepan over a medium heat. Once hot, add the mushrooms, sliced pancetta and thyme and fry for about 3-5 minutes. Add the garlic and porcini powder and fry for another 3 minutes. Season with salt and pepper then leave to cool. For the filling, heat the olive oil and butter in a saucepan over a medium heat. Once hot, add the mushrooms, sliced pancetta and thyme and fry for about 3-5 minutes. Add the garlic and porcini powder and fry for another 3 minutes. Season with salt and pepper then leave to cool. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. To assemble, roll out the dough until 5mm/¼in thick and place on a large baking tray. Chill in the fridge for 15 minutes to allow the dough to rest and firm up. Re-roll if necessary until the dough is 30x40cm/12x16in. Using a sharp knife cut into twelve 10cm/4in squares. To assemble, roll out the dough until 5mm/¼in thick and place on a large baking tray. Chill in the fridge for 15 minutes to allow the dough to rest and firm up. Re-roll if necessary until the dough is 30x40cm/12x16in. Using a sharp knife cut into twelve 10cm/4in squares. Leaving a 1cm/½in border, cut a 4cm/1½in square from the middle of each square – cutting right through two opposite corners of the inner square, but leaving the other two corners just connected either side of the corner points. Brush the inside square with a little egg wash. Fold the border strip corner to corner, pulling one over the other and pressing onto opposite corner of the inner square, then repeat with the other side (watch Paul Hollywood making them toward the end of the technique video below – it’s easy when you’ve seen it done). Brush the whole pastry with egg wash. Leaving a 1cm/½in border, cut a 4cm/1½in square from the middle of each square – cutting right through two opposite corners of the inner square, but leaving the other two corners just connected either side of the corner points. Brush the inside square with a little egg wash. Fold the border strip corner to corner, pulling one over the other and pressing onto opposite corner of the inner square, then repeat with the other side (watch Paul Hollywood making them toward the end of the technique video below – it’s easy when you’ve seen it done). Brush the whole pastry with egg wash. In the middle of each pastry place a few spoonfuls of the mushroom pancetta filling. Lay a rasher of pancetta across each one, crinkled up, then cover with 1-2 teaspoons béchamel sauce. Sprinkle with the remaining gruyère and emmental, then season with black pepper. In the middle of each pastry place a few spoonfuls of the mushroom pancetta filling. Lay a rasher of pancetta across each one, crinkled up, then cover with 1-2 teaspoons béchamel sauce. Sprinkle with the remaining gruyère and emmental, then season with black pepper. Bake for 20–25 minutes, or until the pancetta is cooked and the pastry crisp and golden-brown. Cool a little on wire racks, the pastries can be eaten warm or cold. Bake for 20–25 minutes, or until the pancetta is cooked and the pastry crisp and golden-brown. Cool a little on wire racks, the pastries can be eaten warm or cold. | {
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"title": "Croque monsieur kites recipe",
"content": "To make the pastry, set up a freestanding mixer with a dough hook attachment and grease a large bowl with a little olive oil.Add the flour, then put the yeast to one side of the bowl and the salt and sugar on the opposite side. In a jug, mix the eggs, milk and 4 tablespoons water. Pour into the flour mixture and mix on a low speed for 2 minutes (you may need to push the dough down the hook occasionally). Increase the speed to medium and mix for a further 6 minutes.Lightly flour a work surface and tip out the dough. Shape the dough into a smooth ball. Transfer to the oiled bowl and cover either with a clean tea towel or oiled cling film. Leave to prove for an hour or until doubled in size. Meanwhile, flatten the butter into a rectangle about 1cm/½in thick. Place between 2 pieces of baking paper and store in the fridge until needed. Flour the work surface again, then tip out the risen dough. Flatten it and roll it out to a rectangle about 40x15cm/16x6in and about 1cm/½in thick. Arrange the dough with one of the short edges nearest to you. Lay the butter in the middle of the dough, fold the dough over the butter in the middle so the dough overlaps slightly. Pinch all the edges to seal the butter in pastry. Place in a plastic food bag and chill in the freezer for 10 minutes.Place the chilled dough on a lightly floured work surface with one of the short edges nearest you. Roll out the dough into a 40x15cm/16x6in rectangle and fold into three layers (like a letter). Place in a plastic bag in the freezer for 10 minutes. Repeat the rolling and folding as before, then return to the freezer for another 10 minutes. Repeat the rolling and folding one final time, then chill the dough for 30 minutes in a plastic bag in the fridge.Meanwhile, for the béchamel sauce, in a heavy-bottomed saucepan, melt the butter over medium heat. Add the flour and stir constantly for about 3 minutes, until completely smooth. Pour in the milk in a thin, steady stream, whisking all the time, and cook the sauce for about 5–10 minutes, or until smooth and thickened. Remove from the heat and stir in the mustard, taste and season with salt and pepper.Add a third of the grated cheeses (from the savoury filling ingredients) and mix until the cheese has melted and the sauce smooth. Cover the surface of the sauce with cling film to prevent a skin forming and set aside to cool.For the filling, heat the olive oil and butter in a saucepan over a medium heat. Once hot, add the mushrooms, sliced pancetta and thyme and fry for about 3-5 minutes. Add the garlic and porcini powder and fry for another 3 minutes. Season with salt and pepper then leave to cool.Preheat the oven to 220C/200C Fan/Gas 7.To assemble, roll out the dough until 5mm/¼in thick and place on a large baking tray. Chill in the fridge for 15 minutes to allow the dough to rest and firm up. Re-roll if necessary until the dough is 30x40cm/12x16in. Using a sharp knife cut into twelve 10cm/4in squares. Leaving a 1cm/½in border, cut a 4cm/1½in square from the middle of each square – cutting right through two opposite corners of the inner square, but leaving the other two corners just connected either side of the corner points. Brush the inside square with a little egg wash. Fold the border strip corner to corner, pulling one over the other and pressing onto opposite corner of the inner square, then repeat with the other side (watch Paul Hollywood making them toward the end of the technique video below – it’s easy when you’ve seen it done). Brush the whole pastry with egg wash.In the middle of each pastry place a few spoonfuls of the mushroom pancetta filling. Lay a rasher of pancetta across each one, crinkled up, then cover with 1-2 teaspoons béchamel sauce. Sprinkle with the remaining gruyère and emmental, then season with black pepper.Bake for 20–25 minutes, or until the pancetta is cooked and the pastry crisp and golden-brown. Cool a little on wire racks, the pastries can be eaten warm or cold. To make the pastry, set up a freestanding mixer with a dough hook attachment and grease a large bowl with a little olive oil. To make the pastry, set up a freestanding mixer with a dough hook attachment and grease a large bowl with a little olive oil. Add the flour, then put the yeast to one side of the bowl and the salt and sugar on the opposite side. Add the flour, then put the yeast to one side of the bowl and the salt and sugar on the opposite side. In a jug, mix the eggs, milk and 4 tablespoons water. Pour into the flour mixture and mix on a low speed for 2 minutes (you may need to push the dough down the hook occasionally). Increase the speed to medium and mix for a further 6 minutes. In a jug, mix the eggs, milk and 4 tablespoons water. Pour into the flour mixture and mix on a low speed for 2 minutes (you may need to push the dough down the hook occasionally). Increase the speed to medium and mix for a further 6 minutes. Lightly flour a work surface and tip out the dough. Shape the dough into a smooth ball. Transfer to the oiled bowl and cover either with a clean tea towel or oiled cling film. Leave to prove for an hour or until doubled in size. Lightly flour a work surface and tip out the dough. Shape the dough into a smooth ball. Transfer to the oiled bowl and cover either with a clean tea towel or oiled cling film. Leave to prove for an hour or until doubled in size. Meanwhile, flatten the butter into a rectangle about 1cm/½in thick. Place between 2 pieces of baking paper and store in the fridge until needed. Meanwhile, flatten the butter into a rectangle about 1cm/½in thick. Place between 2 pieces of baking paper and store in the fridge until needed. Flour the work surface again, then tip out the risen dough. Flatten it and roll it out to a rectangle about 40x15cm/16x6in and about 1cm/½in thick. Arrange the dough with one of the short edges nearest to you. Lay the butter in the middle of the dough, fold the dough over the butter in the middle so the dough overlaps slightly. Pinch all the edges to seal the butter in pastry. Place in a plastic food bag and chill in the freezer for 10 minutes. Flour the work surface again, then tip out the risen dough. Flatten it and roll it out to a rectangle about 40x15cm/16x6in and about 1cm/½in thick. Arrange the dough with one of the short edges nearest to you. Lay the butter in the middle of the dough, fold the dough over the butter in the middle so the dough overlaps slightly. Pinch all the edges to seal the butter in pastry. Place in a plastic food bag and chill in the freezer for 10 minutes. Place the chilled dough on a lightly floured work surface with one of the short edges nearest you. Roll out the dough into a 40x15cm/16x6in rectangle and fold into three layers (like a letter). Place in a plastic bag in the freezer for 10 minutes. Repeat the rolling and folding as before, then return to the freezer for another 10 minutes. Repeat the rolling and folding one final time, then chill the dough for 30 minutes in a plastic bag in the fridge. Place the chilled dough on a lightly floured work surface with one of the short edges nearest you. Roll out the dough into a 40x15cm/16x6in rectangle and fold into three layers (like a letter). Place in a plastic bag in the freezer for 10 minutes. Repeat the rolling and folding as before, then return to the freezer for another 10 minutes. Repeat the rolling and folding one final time, then chill the dough for 30 minutes in a plastic bag in the fridge. Meanwhile, for the béchamel sauce, in a heavy-bottomed saucepan, melt the butter over medium heat. Add the flour and stir constantly for about 3 minutes, until completely smooth. Pour in the milk in a thin, steady stream, whisking all the time, and cook the sauce for about 5–10 minutes, or until smooth and thickened. Remove from the heat and stir in the mustard, taste and season with salt and pepper. Meanwhile, for the béchamel sauce, in a heavy-bottomed saucepan, melt the butter over medium heat. Add the flour and stir constantly for about 3 minutes, until completely smooth. Pour in the milk in a thin, steady stream, whisking all the time, and cook the sauce for about 5–10 minutes, or until smooth and thickened. Remove from the heat and stir in the mustard, taste and season with salt and pepper. Add a third of the grated cheeses (from the savoury filling ingredients) and mix until the cheese has melted and the sauce smooth. Cover the surface of the sauce with cling film to prevent a skin forming and set aside to cool. Add a third of the grated cheeses (from the savoury filling ingredients) and mix until the cheese has melted and the sauce smooth. Cover the surface of the sauce with cling film to prevent a skin forming and set aside to cool. For the filling, heat the olive oil and butter in a saucepan over a medium heat. Once hot, add the mushrooms, sliced pancetta and thyme and fry for about 3-5 minutes. Add the garlic and porcini powder and fry for another 3 minutes. Season with salt and pepper then leave to cool. For the filling, heat the olive oil and butter in a saucepan over a medium heat. Once hot, add the mushrooms, sliced pancetta and thyme and fry for about 3-5 minutes. Add the garlic and porcini powder and fry for another 3 minutes. Season with salt and pepper then leave to cool. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. To assemble, roll out the dough until 5mm/¼in thick and place on a large baking tray. Chill in the fridge for 15 minutes to allow the dough to rest and firm up. Re-roll if necessary until the dough is 30x40cm/12x16in. Using a sharp knife cut into twelve 10cm/4in squares. To assemble, roll out the dough until 5mm/¼in thick and place on a large baking tray. Chill in the fridge for 15 minutes to allow the dough to rest and firm up. Re-roll if necessary until the dough is 30x40cm/12x16in. Using a sharp knife cut into twelve 10cm/4in squares. Leaving a 1cm/½in border, cut a 4cm/1½in square from the middle of each square – cutting right through two opposite corners of the inner square, but leaving the other two corners just connected either side of the corner points. Brush the inside square with a little egg wash. Fold the border strip corner to corner, pulling one over the other and pressing onto opposite corner of the inner square, then repeat with the other side (watch Paul Hollywood making them toward the end of the technique video below – it’s easy when you’ve seen it done). Brush the whole pastry with egg wash. Leaving a 1cm/½in border, cut a 4cm/1½in square from the middle of each square – cutting right through two opposite corners of the inner square, but leaving the other two corners just connected either side of the corner points. Brush the inside square with a little egg wash. Fold the border strip corner to corner, pulling one over the other and pressing onto opposite corner of the inner square, then repeat with the other side (watch Paul Hollywood making them toward the end of the technique video below – it’s easy when you’ve seen it done). Brush the whole pastry with egg wash. In the middle of each pastry place a few spoonfuls of the mushroom pancetta filling. Lay a rasher of pancetta across each one, crinkled up, then cover with 1-2 teaspoons béchamel sauce. Sprinkle with the remaining gruyère and emmental, then season with black pepper. In the middle of each pastry place a few spoonfuls of the mushroom pancetta filling. Lay a rasher of pancetta across each one, crinkled up, then cover with 1-2 teaspoons béchamel sauce. Sprinkle with the remaining gruyère and emmental, then season with black pepper. Bake for 20–25 minutes, or until the pancetta is cooked and the pastry crisp and golden-brown. Cool a little on wire racks, the pastries can be eaten warm or cold. Bake for 20–25 minutes, or until the pancetta is cooked and the pastry crisp and golden-brown. Cool a little on wire racks, the pastries can be eaten warm or cold."
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} | 37df57a18813ca25f8979e83198b80accec97a33de7ad0b37574a2ee864531c7 | Cinnamon, apple and custard Danish recipe
For the crème pâtissière, in a large heavy-based saucepan combine the milk, cream and vanilla. Bring to the boil.Meanwhile, add the sugar, egg yolks and cornflour to a large bowl and beat until smooth. As soon as the milk mixture comes to the boil, remove it from the heat and pour about a quarter over the egg mixture. Whisk until combined, then pour it into the pan and whisk continuously over a low heat until smooth and thick. Pass through a sieve into a clean bowl. Cover the surface of the custard with cling film to prevent a skin forming. Leave to cool then place in fridge.For the apple filling, mix the orange juice and zest with the sultanas and set aside to soak.In a large bowl combine the apple slices with lemon juice, brown sugar, cinnamon, vanilla and butter. Cover and cook in the microwave on medium power for about 4 minutes, or until the apples have softened but still hold their shape. Set aside to cool. Roll up the sliced apples so they resemble roses and secure with a cocktail stick. Set aside in the fridge.To make the pastry, set up a freestanding mixer with a dough hook attachment. Add the flour, then put the yeast to one side of the bowl and the salt and sugar on the opposite side. In a jug, mix the eggs, milk and 4 tablespoons water. Pour into the flour mixture and mix on a low speed for 2 minutes (you may need to push to dough down the hook occasionally). Increase the speed to medium and mix for a further 6 minutes.Transfer to a large, lightly oiled bowl and cover either with a clean tea towel or oiled cling film. Leave to prove for an hour or until doubled in size. Meanwhile, place the block of butter between two sheets of baking paper and bash with a rolling pin to flatten the butter into a rectangle about 1cm/½in thick. Store in the fridge until needed. Turn the risen dough out onto a lightly floured work surface. Flatten it and roll it out to a rectangle about 40x15cm/16x6in and about 1cm/½in thick. Arrange the dough with one of the short edges nearest to you. Lay the butter in the middle of the dough, fold the dough up and down over the butter in the middle to make a neat rectangle. Pinch the edges to seal the butter in the dough. Place in a plastic food bag and chill in the freezer for 10 minutes.Place the chilled dough on a lightly floured work surface with one of the short edges nearest you. Roll out the dough into a 40x15cm/16x6in rectangle and fold into equal thirds like folding a letter for a business envelope. Place in a plastic bag in the freezer for 10 minutes. Repeat the rolling and folding as before, then return to the freezer for another 10 minutes. Repeat the rolling and folding one final time, then chill the dough for 30 minutes in a plastic bag in the fridge.On a lightly floured work surface, roll out the dough into a 5mm/¼in thick rectangle, 30x40cm/12x16in. Using a sharp knife, cut into twelve 10cm/4in squares.To shape the pastries, fold each corner in a bit towards the middle and push down firmly (you should now have a hexagon shape). Transfer to a baking tray (you will need 2-3 baking trays). Cover the trays with cling film or a damp tea towel and leave to rest at cool room temperature for 30–60 minutes until risen slightly.Preheat the oven to 210C/190C Fan/Gas 6½.On each pastry square spread some of the cooled crème pâtissière and then place an apple ‘rose’ in the centre and press it down to keep it in place. For the glaze, put all the ingredients, except the mint, in a small saucepan and gently warm until runny. Brush the pastries with the glaze then sprinkle over the soaked sultanas.Bake for 15–20 minutes, or until golden-brown and crisp. Place on cooling racks. When completely cool, place two mint leaves either side of the apple roses to resemble leaves. For the crème pâtissière, in a large heavy-based saucepan combine the milk, cream and vanilla. Bring to the boil. For the crème pâtissière, in a large heavy-based saucepan combine the milk, cream and vanilla. Bring to the boil. Meanwhile, add the sugar, egg yolks and cornflour to a large bowl and beat until smooth. As soon as the milk mixture comes to the boil, remove it from the heat and pour about a quarter over the egg mixture. Whisk until combined, then pour it into the pan and whisk continuously over a low heat until smooth and thick. Pass through a sieve into a clean bowl. Cover the surface of the custard with cling film to prevent a skin forming. Leave to cool then place in fridge. Meanwhile, add the sugar, egg yolks and cornflour to a large bowl and beat until smooth. As soon as the milk mixture comes to the boil, remove it from the heat and pour about a quarter over the egg mixture. Whisk until combined, then pour it into the pan and whisk continuously over a low heat until smooth and thick. Pass through a sieve into a clean bowl. Cover the surface of the custard with cling film to prevent a skin forming. Leave to cool then place in fridge. For the apple filling, mix the orange juice and zest with the sultanas and set aside to soak. For the apple filling, mix the orange juice and zest with the sultanas and set aside to soak. In a large bowl combine the apple slices with lemon juice, brown sugar, cinnamon, vanilla and butter. Cover and cook in the microwave on medium power for about 4 minutes, or until the apples have softened but still hold their shape. Set aside to cool. Roll up the sliced apples so they resemble roses and secure with a cocktail stick. Set aside in the fridge. In a large bowl combine the apple slices with lemon juice, brown sugar, cinnamon, vanilla and butter. Cover and cook in the microwave on medium power for about 4 minutes, or until the apples have softened but still hold their shape. Set aside to cool. Roll up the sliced apples so they resemble roses and secure with a cocktail stick. Set aside in the fridge. To make the pastry, set up a freestanding mixer with a dough hook attachment. Add the flour, then put the yeast to one side of the bowl and the salt and sugar on the opposite side. To make the pastry, set up a freestanding mixer with a dough hook attachment. Add the flour, then put the yeast to one side of the bowl and the salt and sugar on the opposite side. In a jug, mix the eggs, milk and 4 tablespoons water. Pour into the flour mixture and mix on a low speed for 2 minutes (you may need to push to dough down the hook occasionally). Increase the speed to medium and mix for a further 6 minutes. In a jug, mix the eggs, milk and 4 tablespoons water. Pour into the flour mixture and mix on a low speed for 2 minutes (you may need to push to dough down the hook occasionally). Increase the speed to medium and mix for a further 6 minutes. Transfer to a large, lightly oiled bowl and cover either with a clean tea towel or oiled cling film. Leave to prove for an hour or until doubled in size. Transfer to a large, lightly oiled bowl and cover either with a clean tea towel or oiled cling film. Leave to prove for an hour or until doubled in size. Meanwhile, place the block of butter between two sheets of baking paper and bash with a rolling pin to flatten the butter into a rectangle about 1cm/½in thick. Store in the fridge until needed. Meanwhile, place the block of butter between two sheets of baking paper and bash with a rolling pin to flatten the butter into a rectangle about 1cm/½in thick. Store in the fridge until needed. Turn the risen dough out onto a lightly floured work surface. Flatten it and roll it out to a rectangle about 40x15cm/16x6in and about 1cm/½in thick. Arrange the dough with one of the short edges nearest to you. Lay the butter in the middle of the dough, fold the dough up and down over the butter in the middle to make a neat rectangle. Pinch the edges to seal the butter in the dough. Place in a plastic food bag and chill in the freezer for 10 minutes. Turn the risen dough out onto a lightly floured work surface. Flatten it and roll it out to a rectangle about 40x15cm/16x6in and about 1cm/½in thick. Arrange the dough with one of the short edges nearest to you. Lay the butter in the middle of the dough, fold the dough up and down over the butter in the middle to make a neat rectangle. Pinch the edges to seal the butter in the dough. Place in a plastic food bag and chill in the freezer for 10 minutes. Place the chilled dough on a lightly floured work surface with one of the short edges nearest you. Roll out the dough into a 40x15cm/16x6in rectangle and fold into equal thirds like folding a letter for a business envelope. Place in a plastic bag in the freezer for 10 minutes. Place the chilled dough on a lightly floured work surface with one of the short edges nearest you. Roll out the dough into a 40x15cm/16x6in rectangle and fold into equal thirds like folding a letter for a business envelope. Place in a plastic bag in the freezer for 10 minutes. Repeat the rolling and folding as before, then return to the freezer for another 10 minutes. Repeat the rolling and folding one final time, then chill the dough for 30 minutes in a plastic bag in the fridge. Repeat the rolling and folding as before, then return to the freezer for another 10 minutes. Repeat the rolling and folding one final time, then chill the dough for 30 minutes in a plastic bag in the fridge. On a lightly floured work surface, roll out the dough into a 5mm/¼in thick rectangle, 30x40cm/12x16in. Using a sharp knife, cut into twelve 10cm/4in squares. On a lightly floured work surface, roll out the dough into a 5mm/¼in thick rectangle, 30x40cm/12x16in. Using a sharp knife, cut into twelve 10cm/4in squares. To shape the pastries, fold each corner in a bit towards the middle and push down firmly (you should now have a hexagon shape). Transfer to a baking tray (you will need 2-3 baking trays). Cover the trays with cling film or a damp tea towel and leave to rest at cool room temperature for 30–60 minutes until risen slightly. To shape the pastries, fold each corner in a bit towards the middle and push down firmly (you should now have a hexagon shape). Transfer to a baking tray (you will need 2-3 baking trays). Cover the trays with cling film or a damp tea towel and leave to rest at cool room temperature for 30–60 minutes until risen slightly. Preheat the oven to 210C/190C Fan/Gas 6½. Preheat the oven to 210C/190C Fan/Gas 6½. On each pastry square spread some of the cooled crème pâtissière and then place an apple ‘rose’ in the centre and press it down to keep it in place. On each pastry square spread some of the cooled crème pâtissière and then place an apple ‘rose’ in the centre and press it down to keep it in place. For the glaze, put all the ingredients, except the mint, in a small saucepan and gently warm until runny. Brush the pastries with the glaze then sprinkle over the soaked sultanas. For the glaze, put all the ingredients, except the mint, in a small saucepan and gently warm until runny. Brush the pastries with the glaze then sprinkle over the soaked sultanas. Bake for 15–20 minutes, or until golden-brown and crisp. Place on cooling racks. When completely cool, place two mint leaves either side of the apple roses to resemble leaves. Bake for 15–20 minutes, or until golden-brown and crisp. Place on cooling racks. When completely cool, place two mint leaves either side of the apple roses to resemble leaves. | {
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"title": "Cinnamon, apple and custard Danish recipe",
"content": "For the crème pâtissière, in a large heavy-based saucepan combine the milk, cream and vanilla. Bring to the boil.Meanwhile, add the sugar, egg yolks and cornflour to a large bowl and beat until smooth. As soon as the milk mixture comes to the boil, remove it from the heat and pour about a quarter over the egg mixture. Whisk until combined, then pour it into the pan and whisk continuously over a low heat until smooth and thick. Pass through a sieve into a clean bowl. Cover the surface of the custard with cling film to prevent a skin forming. Leave to cool then place in fridge.For the apple filling, mix the orange juice and zest with the sultanas and set aside to soak.In a large bowl combine the apple slices with lemon juice, brown sugar, cinnamon, vanilla and butter. Cover and cook in the microwave on medium power for about 4 minutes, or until the apples have softened but still hold their shape. Set aside to cool. Roll up the sliced apples so they resemble roses and secure with a cocktail stick. Set aside in the fridge.To make the pastry, set up a freestanding mixer with a dough hook attachment. Add the flour, then put the yeast to one side of the bowl and the salt and sugar on the opposite side. In a jug, mix the eggs, milk and 4 tablespoons water. Pour into the flour mixture and mix on a low speed for 2 minutes (you may need to push to dough down the hook occasionally). Increase the speed to medium and mix for a further 6 minutes.Transfer to a large, lightly oiled bowl and cover either with a clean tea towel or oiled cling film. Leave to prove for an hour or until doubled in size. Meanwhile, place the block of butter between two sheets of baking paper and bash with a rolling pin to flatten the butter into a rectangle about 1cm/½in thick. Store in the fridge until needed. Turn the risen dough out onto a lightly floured work surface. Flatten it and roll it out to a rectangle about 40x15cm/16x6in and about 1cm/½in thick. Arrange the dough with one of the short edges nearest to you. Lay the butter in the middle of the dough, fold the dough up and down over the butter in the middle to make a neat rectangle. Pinch the edges to seal the butter in the dough. Place in a plastic food bag and chill in the freezer for 10 minutes.Place the chilled dough on a lightly floured work surface with one of the short edges nearest you. Roll out the dough into a 40x15cm/16x6in rectangle and fold into equal thirds like folding a letter for a business envelope. Place in a plastic bag in the freezer for 10 minutes. Repeat the rolling and folding as before, then return to the freezer for another 10 minutes. Repeat the rolling and folding one final time, then chill the dough for 30 minutes in a plastic bag in the fridge.On a lightly floured work surface, roll out the dough into a 5mm/¼in thick rectangle, 30x40cm/12x16in. Using a sharp knife, cut into twelve 10cm/4in squares.To shape the pastries, fold each corner in a bit towards the middle and push down firmly (you should now have a hexagon shape). Transfer to a baking tray (you will need 2-3 baking trays). Cover the trays with cling film or a damp tea towel and leave to rest at cool room temperature for 30–60 minutes until risen slightly.Preheat the oven to 210C/190C Fan/Gas 6½.On each pastry square spread some of the cooled crème pâtissière and then place an apple ‘rose’ in the centre and press it down to keep it in place. For the glaze, put all the ingredients, except the mint, in a small saucepan and gently warm until runny. Brush the pastries with the glaze then sprinkle over the soaked sultanas.Bake for 15–20 minutes, or until golden-brown and crisp. Place on cooling racks. When completely cool, place two mint leaves either side of the apple roses to resemble leaves. For the crème pâtissière, in a large heavy-based saucepan combine the milk, cream and vanilla. Bring to the boil. For the crème pâtissière, in a large heavy-based saucepan combine the milk, cream and vanilla. Bring to the boil. Meanwhile, add the sugar, egg yolks and cornflour to a large bowl and beat until smooth. As soon as the milk mixture comes to the boil, remove it from the heat and pour about a quarter over the egg mixture. Whisk until combined, then pour it into the pan and whisk continuously over a low heat until smooth and thick. Pass through a sieve into a clean bowl. Cover the surface of the custard with cling film to prevent a skin forming. Leave to cool then place in fridge. Meanwhile, add the sugar, egg yolks and cornflour to a large bowl and beat until smooth. As soon as the milk mixture comes to the boil, remove it from the heat and pour about a quarter over the egg mixture. Whisk until combined, then pour it into the pan and whisk continuously over a low heat until smooth and thick. Pass through a sieve into a clean bowl. Cover the surface of the custard with cling film to prevent a skin forming. Leave to cool then place in fridge. For the apple filling, mix the orange juice and zest with the sultanas and set aside to soak. For the apple filling, mix the orange juice and zest with the sultanas and set aside to soak. In a large bowl combine the apple slices with lemon juice, brown sugar, cinnamon, vanilla and butter. Cover and cook in the microwave on medium power for about 4 minutes, or until the apples have softened but still hold their shape. Set aside to cool. Roll up the sliced apples so they resemble roses and secure with a cocktail stick. Set aside in the fridge. In a large bowl combine the apple slices with lemon juice, brown sugar, cinnamon, vanilla and butter. Cover and cook in the microwave on medium power for about 4 minutes, or until the apples have softened but still hold their shape. Set aside to cool. Roll up the sliced apples so they resemble roses and secure with a cocktail stick. Set aside in the fridge. To make the pastry, set up a freestanding mixer with a dough hook attachment. Add the flour, then put the yeast to one side of the bowl and the salt and sugar on the opposite side. To make the pastry, set up a freestanding mixer with a dough hook attachment. Add the flour, then put the yeast to one side of the bowl and the salt and sugar on the opposite side. In a jug, mix the eggs, milk and 4 tablespoons water. Pour into the flour mixture and mix on a low speed for 2 minutes (you may need to push to dough down the hook occasionally). Increase the speed to medium and mix for a further 6 minutes. In a jug, mix the eggs, milk and 4 tablespoons water. Pour into the flour mixture and mix on a low speed for 2 minutes (you may need to push to dough down the hook occasionally). Increase the speed to medium and mix for a further 6 minutes. Transfer to a large, lightly oiled bowl and cover either with a clean tea towel or oiled cling film. Leave to prove for an hour or until doubled in size. Transfer to a large, lightly oiled bowl and cover either with a clean tea towel or oiled cling film. Leave to prove for an hour or until doubled in size. Meanwhile, place the block of butter between two sheets of baking paper and bash with a rolling pin to flatten the butter into a rectangle about 1cm/½in thick. Store in the fridge until needed. Meanwhile, place the block of butter between two sheets of baking paper and bash with a rolling pin to flatten the butter into a rectangle about 1cm/½in thick. Store in the fridge until needed. Turn the risen dough out onto a lightly floured work surface. Flatten it and roll it out to a rectangle about 40x15cm/16x6in and about 1cm/½in thick. Arrange the dough with one of the short edges nearest to you. Lay the butter in the middle of the dough, fold the dough up and down over the butter in the middle to make a neat rectangle. Pinch the edges to seal the butter in the dough. Place in a plastic food bag and chill in the freezer for 10 minutes. Turn the risen dough out onto a lightly floured work surface. Flatten it and roll it out to a rectangle about 40x15cm/16x6in and about 1cm/½in thick. Arrange the dough with one of the short edges nearest to you. Lay the butter in the middle of the dough, fold the dough up and down over the butter in the middle to make a neat rectangle. Pinch the edges to seal the butter in the dough. Place in a plastic food bag and chill in the freezer for 10 minutes. Place the chilled dough on a lightly floured work surface with one of the short edges nearest you. Roll out the dough into a 40x15cm/16x6in rectangle and fold into equal thirds like folding a letter for a business envelope. Place in a plastic bag in the freezer for 10 minutes. Place the chilled dough on a lightly floured work surface with one of the short edges nearest you. Roll out the dough into a 40x15cm/16x6in rectangle and fold into equal thirds like folding a letter for a business envelope. Place in a plastic bag in the freezer for 10 minutes. Repeat the rolling and folding as before, then return to the freezer for another 10 minutes. Repeat the rolling and folding one final time, then chill the dough for 30 minutes in a plastic bag in the fridge. Repeat the rolling and folding as before, then return to the freezer for another 10 minutes. Repeat the rolling and folding one final time, then chill the dough for 30 minutes in a plastic bag in the fridge. On a lightly floured work surface, roll out the dough into a 5mm/¼in thick rectangle, 30x40cm/12x16in. Using a sharp knife, cut into twelve 10cm/4in squares. On a lightly floured work surface, roll out the dough into a 5mm/¼in thick rectangle, 30x40cm/12x16in. Using a sharp knife, cut into twelve 10cm/4in squares. To shape the pastries, fold each corner in a bit towards the middle and push down firmly (you should now have a hexagon shape). Transfer to a baking tray (you will need 2-3 baking trays). Cover the trays with cling film or a damp tea towel and leave to rest at cool room temperature for 30–60 minutes until risen slightly. To shape the pastries, fold each corner in a bit towards the middle and push down firmly (you should now have a hexagon shape). Transfer to a baking tray (you will need 2-3 baking trays). Cover the trays with cling film or a damp tea towel and leave to rest at cool room temperature for 30–60 minutes until risen slightly. Preheat the oven to 210C/190C Fan/Gas 6½. Preheat the oven to 210C/190C Fan/Gas 6½. On each pastry square spread some of the cooled crème pâtissière and then place an apple ‘rose’ in the centre and press it down to keep it in place. On each pastry square spread some of the cooled crème pâtissière and then place an apple ‘rose’ in the centre and press it down to keep it in place. For the glaze, put all the ingredients, except the mint, in a small saucepan and gently warm until runny. Brush the pastries with the glaze then sprinkle over the soaked sultanas. For the glaze, put all the ingredients, except the mint, in a small saucepan and gently warm until runny. Brush the pastries with the glaze then sprinkle over the soaked sultanas. Bake for 15–20 minutes, or until golden-brown and crisp. Place on cooling racks. When completely cool, place two mint leaves either side of the apple roses to resemble leaves. Bake for 15–20 minutes, or until golden-brown and crisp. Place on cooling racks. When completely cool, place two mint leaves either side of the apple roses to resemble leaves."
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} | a274f874933c7afc34f7524dd258e53979d98039a00fdf7f0a47bc6cdc6538cb | Scotch pies recipe
An average of 3.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/scotch_pies_92297_16x9.jpg Also known as mutton pies, these have a very long history. In the middle ages, they were frowned upon by the Scottish church, viewed as luxurious, decadent English-style food. In later centuries, they proved to be convenient and sustaining snacks for working people, who would buy them hot from pie-men or pie-wives in the city streets. The space on top of the pie, created by the raised crust, would sometimes be filled with gravy, beans or mashed potato. 600g/1lb 5oz mutton mince¼ tsp ground mace¼ tsp nutmeg5 tbsp gravy or stocksalt and white pepper 600g/1lb 5oz mutton mince ¼ tsp ground mace ¼ tsp nutmeg 5 tbsp gravy or stock salt and white pepper ½ tsp salt120g/4¼oz lard360g/12½oz plain flour1 free-range egg yolk, beaten, for glaze ½ tsp salt 120g/4¼oz lard 360g/12½oz plain flour 1 free-range egg yolk, beaten, for glaze Method Preheat the oven to 200C/400F/Gas 6 and line a baking tray with baking parchment. Cut four strips of greaseproof paper, about 5cm/2in deep and 25cm/10in long, to wrap around the pies. You’ll also need four pieces of cook’s string to secure the paper.For the filling, mix all the ingredients together in a bowl and season generously with salt and white pepper. Work the liquid into the meat, divide into four portions and mould into balls. Refrigerate while you make the pastry.To make the pastry, heat 160ml/5½fl oz of water, salt and lard in a saucepan until just boiling. Meanwhile, put the flour in a mixing bowl. Pour the hot liquid onto the flour and mix together with a spoon. Once cool enough to handle, tip onto a floured surface and knead until you have a smooth dough.Working as quickly as you can, cut off a quarter of the pastry and set aside. Divide the remaining dough into four equally sized balls. Roll out each ball to an 18cm/7in circle, about 5mm/¼in thick. Roll out the remaining pastry and cut out four circular lids, 10cm/4in in diameter. Place a ball of filling on each large circle of pastry. Gather the pastry around the meat and bring up the sides to form the shape of a pork pie. Keep stretching the pastry so it comes above the meat by around 2cm/1¾in. Dampen the edges of the pies with water and press the lids on top of the filling. Seal the edges together using your fingers. Wrap a strip of greaseproof paper around each pie and secure with string (to make sure the pie holds its shape when cooking). This is much easier if you have someone to help you. Put the pies on the baking tray and cut a steam hole in the centre of each. Brush with beaten egg yolk and transfer to the fridge to rest for 30 minutes. Bake for 35-40 minutes, or until golden-brown. Serve hot. Preheat the oven to 200C/400F/Gas 6 and line a baking tray with baking parchment. Cut four strips of greaseproof paper, about 5cm/2in deep and 25cm/10in long, to wrap around the pies. You’ll also need four pieces of cook’s string to secure the paper. Preheat the oven to 200C/400F/Gas 6 and line a baking tray with baking parchment. Cut four strips of greaseproof paper, about 5cm/2in deep and 25cm/10in long, to wrap around the pies. You’ll also need four pieces of cook’s string to secure the paper. For the filling, mix all the ingredients together in a bowl and season generously with salt and white pepper. Work the liquid into the meat, divide into four portions and mould into balls. Refrigerate while you make the pastry. For the filling, mix all the ingredients together in a bowl and season generously with salt and white pepper. Work the liquid into the meat, divide into four portions and mould into balls. Refrigerate while you make the pastry. To make the pastry, heat 160ml/5½fl oz of water, salt and lard in a saucepan until just boiling. Meanwhile, put the flour in a mixing bowl. Pour the hot liquid onto the flour and mix together with a spoon. Once cool enough to handle, tip onto a floured surface and knead until you have a smooth dough. To make the pastry, heat 160ml/5½fl oz of water, salt and lard in a saucepan until just boiling. Meanwhile, put the flour in a mixing bowl. Pour the hot liquid onto the flour and mix together with a spoon. Once cool enough to handle, tip onto a floured surface and knead until you have a smooth dough. Working as quickly as you can, cut off a quarter of the pastry and set aside. Divide the remaining dough into four equally sized balls. Roll out each ball to an 18cm/7in circle, about 5mm/¼in thick. Roll out the remaining pastry and cut out four circular lids, 10cm/4in in diameter. Working as quickly as you can, cut off a quarter of the pastry and set aside. Divide the remaining dough into four equally sized balls. Roll out each ball to an 18cm/7in circle, about 5mm/¼in thick. Roll out the remaining pastry and cut out four circular lids, 10cm/4in in diameter. Place a ball of filling on each large circle of pastry. Gather the pastry around the meat and bring up the sides to form the shape of a pork pie. Keep stretching the pastry so it comes above the meat by around 2cm/1¾in. Dampen the edges of the pies with water and press the lids on top of the filling. Seal the edges together using your fingers. Wrap a strip of greaseproof paper around each pie and secure with string (to make sure the pie holds its shape when cooking). This is much easier if you have someone to help you. Place a ball of filling on each large circle of pastry. Gather the pastry around the meat and bring up the sides to form the shape of a pork pie. Keep stretching the pastry so it comes above the meat by around 2cm/1¾in. Dampen the edges of the pies with water and press the lids on top of the filling. Seal the edges together using your fingers. Wrap a strip of greaseproof paper around each pie and secure with string (to make sure the pie holds its shape when cooking). This is much easier if you have someone to help you. Put the pies on the baking tray and cut a steam hole in the centre of each. Brush with beaten egg yolk and transfer to the fridge to rest for 30 minutes. Bake for 35-40 minutes, or until golden-brown. Serve hot. Put the pies on the baking tray and cut a steam hole in the centre of each. Brush with beaten egg yolk and transfer to the fridge to rest for 30 minutes. Bake for 35-40 minutes, or until golden-brown. Serve hot. | {
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"url": "https://www.bbc.co.uk/food/recipes/scotch_pies_92297",
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"title": "Scotch pies recipe",
"content": "An average of 3.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/scotch_pies_92297_16x9.jpg Also known as mutton pies, these have a very long history. In the middle ages, they were frowned upon by the Scottish church, viewed as luxurious, decadent English-style food. In later centuries, they proved to be convenient and sustaining snacks for working people, who would buy them hot from pie-men or pie-wives in the city streets. The space on top of the pie, created by the raised crust, would sometimes be filled with gravy, beans or mashed potato. 600g/1lb 5oz mutton mince¼ tsp ground mace¼ tsp nutmeg5 tbsp gravy or stocksalt and white pepper 600g/1lb 5oz mutton mince ¼ tsp ground mace ¼ tsp nutmeg 5 tbsp gravy or stock salt and white pepper ½ tsp salt120g/4¼oz lard360g/12½oz plain flour1 free-range egg yolk, beaten, for glaze ½ tsp salt 120g/4¼oz lard 360g/12½oz plain flour 1 free-range egg yolk, beaten, for glaze Method Preheat the oven to 200C/400F/Gas 6 and line a baking tray with baking parchment. Cut four strips of greaseproof paper, about 5cm/2in deep and 25cm/10in long, to wrap around the pies. You’ll also need four pieces of cook’s string to secure the paper.For the filling, mix all the ingredients together in a bowl and season generously with salt and white pepper. Work the liquid into the meat, divide into four portions and mould into balls. Refrigerate while you make the pastry.To make the pastry, heat 160ml/5½fl oz of water, salt and lard in a saucepan until just boiling. Meanwhile, put the flour in a mixing bowl. Pour the hot liquid onto the flour and mix together with a spoon. Once cool enough to handle, tip onto a floured surface and knead until you have a smooth dough.Working as quickly as you can, cut off a quarter of the pastry and set aside. Divide the remaining dough into four equally sized balls. Roll out each ball to an 18cm/7in circle, about 5mm/¼in thick. Roll out the remaining pastry and cut out four circular lids, 10cm/4in in diameter. Place a ball of filling on each large circle of pastry. Gather the pastry around the meat and bring up the sides to form the shape of a pork pie. Keep stretching the pastry so it comes above the meat by around 2cm/1¾in. Dampen the edges of the pies with water and press the lids on top of the filling. Seal the edges together using your fingers. Wrap a strip of greaseproof paper around each pie and secure with string (to make sure the pie holds its shape when cooking). This is much easier if you have someone to help you. Put the pies on the baking tray and cut a steam hole in the centre of each. Brush with beaten egg yolk and transfer to the fridge to rest for 30 minutes. Bake for 35-40 minutes, or until golden-brown. Serve hot. Preheat the oven to 200C/400F/Gas 6 and line a baking tray with baking parchment. Cut four strips of greaseproof paper, about 5cm/2in deep and 25cm/10in long, to wrap around the pies. You’ll also need four pieces of cook’s string to secure the paper. Preheat the oven to 200C/400F/Gas 6 and line a baking tray with baking parchment. Cut four strips of greaseproof paper, about 5cm/2in deep and 25cm/10in long, to wrap around the pies. You’ll also need four pieces of cook’s string to secure the paper. For the filling, mix all the ingredients together in a bowl and season generously with salt and white pepper. Work the liquid into the meat, divide into four portions and mould into balls. Refrigerate while you make the pastry. For the filling, mix all the ingredients together in a bowl and season generously with salt and white pepper. Work the liquid into the meat, divide into four portions and mould into balls. Refrigerate while you make the pastry. To make the pastry, heat 160ml/5½fl oz of water, salt and lard in a saucepan until just boiling. Meanwhile, put the flour in a mixing bowl. Pour the hot liquid onto the flour and mix together with a spoon. Once cool enough to handle, tip onto a floured surface and knead until you have a smooth dough. To make the pastry, heat 160ml/5½fl oz of water, salt and lard in a saucepan until just boiling. Meanwhile, put the flour in a mixing bowl. Pour the hot liquid onto the flour and mix together with a spoon. Once cool enough to handle, tip onto a floured surface and knead until you have a smooth dough. Working as quickly as you can, cut off a quarter of the pastry and set aside. Divide the remaining dough into four equally sized balls. Roll out each ball to an 18cm/7in circle, about 5mm/¼in thick. Roll out the remaining pastry and cut out four circular lids, 10cm/4in in diameter. Working as quickly as you can, cut off a quarter of the pastry and set aside. Divide the remaining dough into four equally sized balls. Roll out each ball to an 18cm/7in circle, about 5mm/¼in thick. Roll out the remaining pastry and cut out four circular lids, 10cm/4in in diameter. Place a ball of filling on each large circle of pastry. Gather the pastry around the meat and bring up the sides to form the shape of a pork pie. Keep stretching the pastry so it comes above the meat by around 2cm/1¾in. Dampen the edges of the pies with water and press the lids on top of the filling. Seal the edges together using your fingers. Wrap a strip of greaseproof paper around each pie and secure with string (to make sure the pie holds its shape when cooking). This is much easier if you have someone to help you. Place a ball of filling on each large circle of pastry. Gather the pastry around the meat and bring up the sides to form the shape of a pork pie. Keep stretching the pastry so it comes above the meat by around 2cm/1¾in. Dampen the edges of the pies with water and press the lids on top of the filling. Seal the edges together using your fingers. Wrap a strip of greaseproof paper around each pie and secure with string (to make sure the pie holds its shape when cooking). This is much easier if you have someone to help you. Put the pies on the baking tray and cut a steam hole in the centre of each. Brush with beaten egg yolk and transfer to the fridge to rest for 30 minutes. Bake for 35-40 minutes, or until golden-brown. Serve hot. Put the pies on the baking tray and cut a steam hole in the centre of each. Brush with beaten egg yolk and transfer to the fridge to rest for 30 minutes. Bake for 35-40 minutes, or until golden-brown. Serve hot."
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} | 89a78700d55e53b3d830877046d66728f9aec5535ec37572f89e00a976ce4426 | Hand-raised chicken and bacon pie recipe
Preheat the oven to 200C/400F/Gas 6.In a large mixing bowl, combine the flours then rub the butter in with your fingertips.Mix together the boiling water, salt and lard in small saucepan. Heat and stir together until the lard melts.Pour the lard and water mixture on top of the flour mixture, stirring with a spoon until everything comes together.Tip the dough onto a floured surface and bring together into a ball.Wrap a piece of clingfilm around two clean, empty, straight-sided jam jars (approximately 340g size). Divide the pastry in two, then remove a quarter from each half for the lids of the pies.With the remaining three-quarters of the pastry, place on a flat surface and place a jam jar on top of the pastry in the middle. Sculpt the still warm pastry around the dolly, try and make sure the pastry is an even thickness. Make sure the bottom is not too thick and that there are no holes in the pastry. Chill the pie bases in the fridge for about 20 minutes.Roll out the reserved quarter of pastry into a circle to match the size of the pie top. Make a hole in the centre of each one and chill in the fridge.Take the pastry cases out of the fridge and carefully pour boiling water from a kettle into each jam jar to soften the pastry and release it from the mould. If it softens too much and begins to sag you may need to chill again for 10 minutes or so. Trim the top of the pie shells to make sure they are even.Keeping them separate, season the chicken and bacon well with salt, pepper and fresh thyme.Now pack the filling into the pie, start with bacon, then chicken, then a layer of roughly chopped apricots. Repeat until the filling is all used up. Place on the lid and crimp around the sides, sealing thoroughly. Brush the lids of the pies with egg wash. Place on a baking tray and cook for 50-60 minutes, or until the pastry is nice and crisp all the way around.While the pies are baking, dissolve a chicken stock cube in 150ml/5fl oz of hot water.Soak two leaves of gelatine in cold water for five minutes. When soft, squeeze out the excess water and whisk into the warm stock.When the pies are cooked, place them on a cooling rack and allow to cool for 10 minutes.Carefully pour the stock into the slit on the pie lid, to fill in any spaces inside the pie with (what will be) chicken stock jelly. This must be done when the pie is hot, if done when cold the jelly will just sit on the top and not soak into every nook and cranny.Leave to set overnight before eating. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. In a large mixing bowl, combine the flours then rub the butter in with your fingertips. In a large mixing bowl, combine the flours then rub the butter in with your fingertips. Mix together the boiling water, salt and lard in small saucepan. Heat and stir together until the lard melts. Mix together the boiling water, salt and lard in small saucepan. Heat and stir together until the lard melts. Pour the lard and water mixture on top of the flour mixture, stirring with a spoon until everything comes together. Pour the lard and water mixture on top of the flour mixture, stirring with a spoon until everything comes together. Tip the dough onto a floured surface and bring together into a ball. Tip the dough onto a floured surface and bring together into a ball. Wrap a piece of clingfilm around two clean, empty, straight-sided jam jars (approximately 340g size). Divide the pastry in two, then remove a quarter from each half for the lids of the pies. Wrap a piece of clingfilm around two clean, empty, straight-sided jam jars (approximately 340g size). Divide the pastry in two, then remove a quarter from each half for the lids of the pies. With the remaining three-quarters of the pastry, place on a flat surface and place a jam jar on top of the pastry in the middle. Sculpt the still warm pastry around the dolly, try and make sure the pastry is an even thickness. Make sure the bottom is not too thick and that there are no holes in the pastry. With the remaining three-quarters of the pastry, place on a flat surface and place a jam jar on top of the pastry in the middle. Sculpt the still warm pastry around the dolly, try and make sure the pastry is an even thickness. Make sure the bottom is not too thick and that there are no holes in the pastry. Chill the pie bases in the fridge for about 20 minutes. Chill the pie bases in the fridge for about 20 minutes. Roll out the reserved quarter of pastry into a circle to match the size of the pie top. Make a hole in the centre of each one and chill in the fridge. Roll out the reserved quarter of pastry into a circle to match the size of the pie top. Make a hole in the centre of each one and chill in the fridge. Take the pastry cases out of the fridge and carefully pour boiling water from a kettle into each jam jar to soften the pastry and release it from the mould. If it softens too much and begins to sag you may need to chill again for 10 minutes or so. Trim the top of the pie shells to make sure they are even. Take the pastry cases out of the fridge and carefully pour boiling water from a kettle into each jam jar to soften the pastry and release it from the mould. If it softens too much and begins to sag you may need to chill again for 10 minutes or so. Trim the top of the pie shells to make sure they are even. Keeping them separate, season the chicken and bacon well with salt, pepper and fresh thyme. Keeping them separate, season the chicken and bacon well with salt, pepper and fresh thyme. Now pack the filling into the pie, start with bacon, then chicken, then a layer of roughly chopped apricots. Repeat until the filling is all used up. Now pack the filling into the pie, start with bacon, then chicken, then a layer of roughly chopped apricots. Repeat until the filling is all used up. Place on the lid and crimp around the sides, sealing thoroughly. Place on the lid and crimp around the sides, sealing thoroughly. Brush the lids of the pies with egg wash. Place on a baking tray and cook for 50-60 minutes, or until the pastry is nice and crisp all the way around. Brush the lids of the pies with egg wash. Place on a baking tray and cook for 50-60 minutes, or until the pastry is nice and crisp all the way around. While the pies are baking, dissolve a chicken stock cube in 150ml/5fl oz of hot water. While the pies are baking, dissolve a chicken stock cube in 150ml/5fl oz of hot water. Soak two leaves of gelatine in cold water for five minutes. When soft, squeeze out the excess water and whisk into the warm stock. Soak two leaves of gelatine in cold water for five minutes. When soft, squeeze out the excess water and whisk into the warm stock. When the pies are cooked, place them on a cooling rack and allow to cool for 10 minutes. When the pies are cooked, place them on a cooling rack and allow to cool for 10 minutes. Carefully pour the stock into the slit on the pie lid, to fill in any spaces inside the pie with (what will be) chicken stock jelly. This must be done when the pie is hot, if done when cold the jelly will just sit on the top and not soak into every nook and cranny. Carefully pour the stock into the slit on the pie lid, to fill in any spaces inside the pie with (what will be) chicken stock jelly. This must be done when the pie is hot, if done when cold the jelly will just sit on the top and not soak into every nook and cranny. Leave to set overnight before eating. Leave to set overnight before eating. | {
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"title": "Hand-raised chicken and bacon pie recipe",
"content": "Preheat the oven to 200C/400F/Gas 6.In a large mixing bowl, combine the flours then rub the butter in with your fingertips.Mix together the boiling water, salt and lard in small saucepan. Heat and stir together until the lard melts.Pour the lard and water mixture on top of the flour mixture, stirring with a spoon until everything comes together.Tip the dough onto a floured surface and bring together into a ball.Wrap a piece of clingfilm around two clean, empty, straight-sided jam jars (approximately 340g size). Divide the pastry in two, then remove a quarter from each half for the lids of the pies.With the remaining three-quarters of the pastry, place on a flat surface and place a jam jar on top of the pastry in the middle. Sculpt the still warm pastry around the dolly, try and make sure the pastry is an even thickness. Make sure the bottom is not too thick and that there are no holes in the pastry. Chill the pie bases in the fridge for about 20 minutes.Roll out the reserved quarter of pastry into a circle to match the size of the pie top. Make a hole in the centre of each one and chill in the fridge.Take the pastry cases out of the fridge and carefully pour boiling water from a kettle into each jam jar to soften the pastry and release it from the mould. If it softens too much and begins to sag you may need to chill again for 10 minutes or so. Trim the top of the pie shells to make sure they are even.Keeping them separate, season the chicken and bacon well with salt, pepper and fresh thyme.Now pack the filling into the pie, start with bacon, then chicken, then a layer of roughly chopped apricots. Repeat until the filling is all used up. Place on the lid and crimp around the sides, sealing thoroughly. Brush the lids of the pies with egg wash. Place on a baking tray and cook for 50-60 minutes, or until the pastry is nice and crisp all the way around.While the pies are baking, dissolve a chicken stock cube in 150ml/5fl oz of hot water.Soak two leaves of gelatine in cold water for five minutes. When soft, squeeze out the excess water and whisk into the warm stock.When the pies are cooked, place them on a cooling rack and allow to cool for 10 minutes.Carefully pour the stock into the slit on the pie lid, to fill in any spaces inside the pie with (what will be) chicken stock jelly. This must be done when the pie is hot, if done when cold the jelly will just sit on the top and not soak into every nook and cranny.Leave to set overnight before eating. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. In a large mixing bowl, combine the flours then rub the butter in with your fingertips. In a large mixing bowl, combine the flours then rub the butter in with your fingertips. Mix together the boiling water, salt and lard in small saucepan. Heat and stir together until the lard melts. Mix together the boiling water, salt and lard in small saucepan. Heat and stir together until the lard melts. Pour the lard and water mixture on top of the flour mixture, stirring with a spoon until everything comes together. Pour the lard and water mixture on top of the flour mixture, stirring with a spoon until everything comes together. Tip the dough onto a floured surface and bring together into a ball. Tip the dough onto a floured surface and bring together into a ball. Wrap a piece of clingfilm around two clean, empty, straight-sided jam jars (approximately 340g size). Divide the pastry in two, then remove a quarter from each half for the lids of the pies. Wrap a piece of clingfilm around two clean, empty, straight-sided jam jars (approximately 340g size). Divide the pastry in two, then remove a quarter from each half for the lids of the pies. With the remaining three-quarters of the pastry, place on a flat surface and place a jam jar on top of the pastry in the middle. Sculpt the still warm pastry around the dolly, try and make sure the pastry is an even thickness. Make sure the bottom is not too thick and that there are no holes in the pastry. With the remaining three-quarters of the pastry, place on a flat surface and place a jam jar on top of the pastry in the middle. Sculpt the still warm pastry around the dolly, try and make sure the pastry is an even thickness. Make sure the bottom is not too thick and that there are no holes in the pastry. Chill the pie bases in the fridge for about 20 minutes. Chill the pie bases in the fridge for about 20 minutes. Roll out the reserved quarter of pastry into a circle to match the size of the pie top. Make a hole in the centre of each one and chill in the fridge. Roll out the reserved quarter of pastry into a circle to match the size of the pie top. Make a hole in the centre of each one and chill in the fridge. Take the pastry cases out of the fridge and carefully pour boiling water from a kettle into each jam jar to soften the pastry and release it from the mould. If it softens too much and begins to sag you may need to chill again for 10 minutes or so. Trim the top of the pie shells to make sure they are even. Take the pastry cases out of the fridge and carefully pour boiling water from a kettle into each jam jar to soften the pastry and release it from the mould. If it softens too much and begins to sag you may need to chill again for 10 minutes or so. Trim the top of the pie shells to make sure they are even. Keeping them separate, season the chicken and bacon well with salt, pepper and fresh thyme. Keeping them separate, season the chicken and bacon well with salt, pepper and fresh thyme. Now pack the filling into the pie, start with bacon, then chicken, then a layer of roughly chopped apricots. Repeat until the filling is all used up. Now pack the filling into the pie, start with bacon, then chicken, then a layer of roughly chopped apricots. Repeat until the filling is all used up. Place on the lid and crimp around the sides, sealing thoroughly. Place on the lid and crimp around the sides, sealing thoroughly. Brush the lids of the pies with egg wash. Place on a baking tray and cook for 50-60 minutes, or until the pastry is nice and crisp all the way around. Brush the lids of the pies with egg wash. Place on a baking tray and cook for 50-60 minutes, or until the pastry is nice and crisp all the way around. While the pies are baking, dissolve a chicken stock cube in 150ml/5fl oz of hot water. While the pies are baking, dissolve a chicken stock cube in 150ml/5fl oz of hot water. Soak two leaves of gelatine in cold water for five minutes. When soft, squeeze out the excess water and whisk into the warm stock. Soak two leaves of gelatine in cold water for five minutes. When soft, squeeze out the excess water and whisk into the warm stock. When the pies are cooked, place them on a cooling rack and allow to cool for 10 minutes. When the pies are cooked, place them on a cooling rack and allow to cool for 10 minutes. Carefully pour the stock into the slit on the pie lid, to fill in any spaces inside the pie with (what will be) chicken stock jelly. This must be done when the pie is hot, if done when cold the jelly will just sit on the top and not soak into every nook and cranny. Carefully pour the stock into the slit on the pie lid, to fill in any spaces inside the pie with (what will be) chicken stock jelly. This must be done when the pie is hot, if done when cold the jelly will just sit on the top and not soak into every nook and cranny. Leave to set overnight before eating. Leave to set overnight before eating."
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} | 42855db8ee5dc01af91e764816611a86b298ad564f8de23252977e58f56d5a41 | 'Nduja pizza recipe
For the pizza dough, sift the flours, sugar and salt into a large bowl and mix well.Mix the yeast and a splash of the water to a paste in a small jug.Make a well in the centre of the dry ingredients and add the yeast paste. Gradually pour over the rest of the tepid water, bringing the dry ingredients into the centre a little at a time, until the mixture comes together as a soft dough.Turn the dough out onto a lightly floured work surface and knead for 5-10 minutes, until smooth and elastic. Place the dough into a large, clean bowl and cover with a damp, clean tea towel. Set aside in a warm room to prove for 1½ hours.When the dough has almost doubled in size, knock it back by punching and kneading it a little, then divide it into four equal balls. Place the dough balls onto a lightly greased baking tray, spaced well apart, and cover with a lightly greased sheet of cling film. Set aside to prove again, for at least four hours (in a warm room) or overnight (in the fridge). When the dough balls have doubled in size again, preheat the oven to its highest setting. Place a heavy baking tray or pizza stone into the oven to heat up with it. Roll one of the dough balls out onto a lightly floured work surface to a 0.5cm/¼in thickness. Sprinkle a little flour onto an upturned baking tray and transfer the pizza base onto it. For the topping, blend the canned tomatoes to a purée in a food processor. Spoon some of the mixture into the centre of the pizza base, spreading it almost to the edges.Sprinkle some of the sheeps’ cheese, ’ndjua and basil leaves onto the pizza, then drizzle over the peanut oil, if using. Working as quickly as possible, scoot the pizza into the oven by pushing it from the upturned tray onto the pizza stone or hot baking tray. Cook for 5-8 minutes, or until the base is cooked through, the cheese has melted and the tomatoes are bubbling. Meanwhile, repeat the process with the remaining three pizza bases and the remaining topping, serving each pizza immediately. For the pizza dough, sift the flours, sugar and salt into a large bowl and mix well. For the pizza dough, sift the flours, sugar and salt into a large bowl and mix well. Mix the yeast and a splash of the water to a paste in a small jug. Mix the yeast and a splash of the water to a paste in a small jug. Make a well in the centre of the dry ingredients and add the yeast paste. Gradually pour over the rest of the tepid water, bringing the dry ingredients into the centre a little at a time, until the mixture comes together as a soft dough. Make a well in the centre of the dry ingredients and add the yeast paste. Gradually pour over the rest of the tepid water, bringing the dry ingredients into the centre a little at a time, until the mixture comes together as a soft dough. Turn the dough out onto a lightly floured work surface and knead for 5-10 minutes, until smooth and elastic. Place the dough into a large, clean bowl and cover with a damp, clean tea towel. Set aside in a warm room to prove for 1½ hours. Turn the dough out onto a lightly floured work surface and knead for 5-10 minutes, until smooth and elastic. Place the dough into a large, clean bowl and cover with a damp, clean tea towel. Set aside in a warm room to prove for 1½ hours. When the dough has almost doubled in size, knock it back by punching and kneading it a little, then divide it into four equal balls. When the dough has almost doubled in size, knock it back by punching and kneading it a little, then divide it into four equal balls. Place the dough balls onto a lightly greased baking tray, spaced well apart, and cover with a lightly greased sheet of cling film. Set aside to prove again, for at least four hours (in a warm room) or overnight (in the fridge). Place the dough balls onto a lightly greased baking tray, spaced well apart, and cover with a lightly greased sheet of cling film. Set aside to prove again, for at least four hours (in a warm room) or overnight (in the fridge). When the dough balls have doubled in size again, preheat the oven to its highest setting. Place a heavy baking tray or pizza stone into the oven to heat up with it. When the dough balls have doubled in size again, preheat the oven to its highest setting. Place a heavy baking tray or pizza stone into the oven to heat up with it. Roll one of the dough balls out onto a lightly floured work surface to a 0.5cm/¼in thickness. Sprinkle a little flour onto an upturned baking tray and transfer the pizza base onto it. Roll one of the dough balls out onto a lightly floured work surface to a 0.5cm/¼in thickness. Sprinkle a little flour onto an upturned baking tray and transfer the pizza base onto it. For the topping, blend the canned tomatoes to a purée in a food processor. Spoon some of the mixture into the centre of the pizza base, spreading it almost to the edges. For the topping, blend the canned tomatoes to a purée in a food processor. Spoon some of the mixture into the centre of the pizza base, spreading it almost to the edges. Sprinkle some of the sheeps’ cheese, ’ndjua and basil leaves onto the pizza, then drizzle over the peanut oil, if using. Sprinkle some of the sheeps’ cheese, ’ndjua and basil leaves onto the pizza, then drizzle over the peanut oil, if using. Working as quickly as possible, scoot the pizza into the oven by pushing it from the upturned tray onto the pizza stone or hot baking tray. Cook for 5-8 minutes, or until the base is cooked through, the cheese has melted and the tomatoes are bubbling. Working as quickly as possible, scoot the pizza into the oven by pushing it from the upturned tray onto the pizza stone or hot baking tray. Cook for 5-8 minutes, or until the base is cooked through, the cheese has melted and the tomatoes are bubbling. Meanwhile, repeat the process with the remaining three pizza bases and the remaining topping, serving each pizza immediately. Meanwhile, repeat the process with the remaining three pizza bases and the remaining topping, serving each pizza immediately. | {
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"title": "'Nduja pizza recipe",
"content": "For the pizza dough, sift the flours, sugar and salt into a large bowl and mix well.Mix the yeast and a splash of the water to a paste in a small jug.Make a well in the centre of the dry ingredients and add the yeast paste. Gradually pour over the rest of the tepid water, bringing the dry ingredients into the centre a little at a time, until the mixture comes together as a soft dough.Turn the dough out onto a lightly floured work surface and knead for 5-10 minutes, until smooth and elastic. Place the dough into a large, clean bowl and cover with a damp, clean tea towel. Set aside in a warm room to prove for 1½ hours.When the dough has almost doubled in size, knock it back by punching and kneading it a little, then divide it into four equal balls. Place the dough balls onto a lightly greased baking tray, spaced well apart, and cover with a lightly greased sheet of cling film. Set aside to prove again, for at least four hours (in a warm room) or overnight (in the fridge). When the dough balls have doubled in size again, preheat the oven to its highest setting. Place a heavy baking tray or pizza stone into the oven to heat up with it. Roll one of the dough balls out onto a lightly floured work surface to a 0.5cm/¼in thickness. Sprinkle a little flour onto an upturned baking tray and transfer the pizza base onto it. For the topping, blend the canned tomatoes to a purée in a food processor. Spoon some of the mixture into the centre of the pizza base, spreading it almost to the edges.Sprinkle some of the sheeps’ cheese, ’ndjua and basil leaves onto the pizza, then drizzle over the peanut oil, if using. Working as quickly as possible, scoot the pizza into the oven by pushing it from the upturned tray onto the pizza stone or hot baking tray. Cook for 5-8 minutes, or until the base is cooked through, the cheese has melted and the tomatoes are bubbling. Meanwhile, repeat the process with the remaining three pizza bases and the remaining topping, serving each pizza immediately. For the pizza dough, sift the flours, sugar and salt into a large bowl and mix well. For the pizza dough, sift the flours, sugar and salt into a large bowl and mix well. Mix the yeast and a splash of the water to a paste in a small jug. Mix the yeast and a splash of the water to a paste in a small jug. Make a well in the centre of the dry ingredients and add the yeast paste. Gradually pour over the rest of the tepid water, bringing the dry ingredients into the centre a little at a time, until the mixture comes together as a soft dough. Make a well in the centre of the dry ingredients and add the yeast paste. Gradually pour over the rest of the tepid water, bringing the dry ingredients into the centre a little at a time, until the mixture comes together as a soft dough. Turn the dough out onto a lightly floured work surface and knead for 5-10 minutes, until smooth and elastic. Place the dough into a large, clean bowl and cover with a damp, clean tea towel. Set aside in a warm room to prove for 1½ hours. Turn the dough out onto a lightly floured work surface and knead for 5-10 minutes, until smooth and elastic. Place the dough into a large, clean bowl and cover with a damp, clean tea towel. Set aside in a warm room to prove for 1½ hours. When the dough has almost doubled in size, knock it back by punching and kneading it a little, then divide it into four equal balls. When the dough has almost doubled in size, knock it back by punching and kneading it a little, then divide it into four equal balls. Place the dough balls onto a lightly greased baking tray, spaced well apart, and cover with a lightly greased sheet of cling film. Set aside to prove again, for at least four hours (in a warm room) or overnight (in the fridge). Place the dough balls onto a lightly greased baking tray, spaced well apart, and cover with a lightly greased sheet of cling film. Set aside to prove again, for at least four hours (in a warm room) or overnight (in the fridge). When the dough balls have doubled in size again, preheat the oven to its highest setting. Place a heavy baking tray or pizza stone into the oven to heat up with it. When the dough balls have doubled in size again, preheat the oven to its highest setting. Place a heavy baking tray or pizza stone into the oven to heat up with it. Roll one of the dough balls out onto a lightly floured work surface to a 0.5cm/¼in thickness. Sprinkle a little flour onto an upturned baking tray and transfer the pizza base onto it. Roll one of the dough balls out onto a lightly floured work surface to a 0.5cm/¼in thickness. Sprinkle a little flour onto an upturned baking tray and transfer the pizza base onto it. For the topping, blend the canned tomatoes to a purée in a food processor. Spoon some of the mixture into the centre of the pizza base, spreading it almost to the edges. For the topping, blend the canned tomatoes to a purée in a food processor. Spoon some of the mixture into the centre of the pizza base, spreading it almost to the edges. Sprinkle some of the sheeps’ cheese, ’ndjua and basil leaves onto the pizza, then drizzle over the peanut oil, if using. Sprinkle some of the sheeps’ cheese, ’ndjua and basil leaves onto the pizza, then drizzle over the peanut oil, if using. Working as quickly as possible, scoot the pizza into the oven by pushing it from the upturned tray onto the pizza stone or hot baking tray. Cook for 5-8 minutes, or until the base is cooked through, the cheese has melted and the tomatoes are bubbling. Working as quickly as possible, scoot the pizza into the oven by pushing it from the upturned tray onto the pizza stone or hot baking tray. Cook for 5-8 minutes, or until the base is cooked through, the cheese has melted and the tomatoes are bubbling. Meanwhile, repeat the process with the remaining three pizza bases and the remaining topping, serving each pizza immediately. Meanwhile, repeat the process with the remaining three pizza bases and the remaining topping, serving each pizza immediately."
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} | b08146c64d85de2c4fabaf5f4c120f4406b30aa2513019b7a1804a84528413ce | Smoky aubergine pizza recipe
An average of 3.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smoky_aubergine_pizza_39597_16x9.jpg There is nothing traditional about pizza for me. This topping is simply a mixture of all the things I love – like smoky, spicy aubergine and creamy burrata – mashed up into one. 500g/1lb 2oz strong white bread flour, plus extra for dusting7g/⅓oz fast-action yeast1 tsp sugar1 tsp salt4 tsp olive oil 500g/1lb 2oz strong white bread flour, plus extra for dusting 7g/⅓oz fast-action yeast 1 tsp sugar 1 tsp salt 4 tsp olive oil 1 large aubergines6 garlic cloves, crushed1 tbsp ground cumin6 anchovy fillets3 tbsp mayonnaise2 tsp chilli powder2 x 150g/5½oz burrata 1 large aubergines 6 garlic cloves, crushed 1 tbsp ground cumin 6 anchovy fillets 3 tbsp mayonnaise 2 tsp chilli powder 2 x 150g/5½oz burrata 200ml/⅓ pint vegetable or olive oillarge handful fresh corianderpinch of salt 200ml/⅓ pint vegetable or olive oil large handful fresh coriander pinch of salt Method For the dough, put the flour in a large bowl. Add the yeast, sugar and salt and mix to combine. Make a well in the centre, pour in the oil and 300ml/½ pint lukewarm water and bring the dough together. Knead the dough by hand (or use a freestanding mixer fitted with a dough hook and knead on a high speed), until it is stretchy and smooth. Put the dough in a clean bowl, cover and leave in a warm place until the dough has doubled in size (about an hour). Meanwhile, make the aubergine filling. Preheat the oven to 220C/200C Fan/Gas 7. Pierce the aubergines all over, put onto an oven tray and bake until blackened all over (this should take 40–60 minutes depending on the size of the aubergine). Tip the dough out onto the worktop and knead lightly to knock the air out. Shape the dough into a mound and put on a tray. Cover and leave to prove until doubled in size. Take the aubergines out of the oven and allow to cool slightly. Peel away the skin and put the flesh in a food processor with the garlic, cumin, anchovies, mayonnaise and chilli powder. Blitz to a paste and then set aside. Dust the worktop with flour and split the dough into two balls. Roll the dough into two 20cm/8in rounds, leaving a raised crust around the edges. Spoon the aubergine mixture onto the pizza and smooth into an even, generous layer. Tear the burrata over the pizza. Bake the pizzas for 12–15 minutes in batches until the edges have puffed up and browned. Meanwhile, make the coriander oil by putting all the ingredients in a blender and pulsing until well combined. Take the pizza out of the oven, brush the edges with the oil and drizzle more over the pizza topping. Serve immediately. For the dough, put the flour in a large bowl. Add the yeast, sugar and salt and mix to combine. Make a well in the centre, pour in the oil and 300ml/½ pint lukewarm water and bring the dough together. For the dough, put the flour in a large bowl. Add the yeast, sugar and salt and mix to combine. Make a well in the centre, pour in the oil and 300ml/½ pint lukewarm water and bring the dough together. Knead the dough by hand (or use a freestanding mixer fitted with a dough hook and knead on a high speed), until it is stretchy and smooth. Put the dough in a clean bowl, cover and leave in a warm place until the dough has doubled in size (about an hour). Knead the dough by hand (or use a freestanding mixer fitted with a dough hook and knead on a high speed), until it is stretchy and smooth. Put the dough in a clean bowl, cover and leave in a warm place until the dough has doubled in size (about an hour). Meanwhile, make the aubergine filling. Preheat the oven to 220C/200C Fan/Gas 7. Pierce the aubergines all over, put onto an oven tray and bake until blackened all over (this should take 40–60 minutes depending on the size of the aubergine). Meanwhile, make the aubergine filling. Preheat the oven to 220C/200C Fan/Gas 7. Pierce the aubergines all over, put onto an oven tray and bake until blackened all over (this should take 40–60 minutes depending on the size of the aubergine). Tip the dough out onto the worktop and knead lightly to knock the air out. Shape the dough into a mound and put on a tray. Cover and leave to prove until doubled in size. Tip the dough out onto the worktop and knead lightly to knock the air out. Shape the dough into a mound and put on a tray. Cover and leave to prove until doubled in size. Take the aubergines out of the oven and allow to cool slightly. Peel away the skin and put the flesh in a food processor with the garlic, cumin, anchovies, mayonnaise and chilli powder. Blitz to a paste and then set aside. Take the aubergines out of the oven and allow to cool slightly. Peel away the skin and put the flesh in a food processor with the garlic, cumin, anchovies, mayonnaise and chilli powder. Blitz to a paste and then set aside. Dust the worktop with flour and split the dough into two balls. Roll the dough into two 20cm/8in rounds, leaving a raised crust around the edges. Spoon the aubergine mixture onto the pizza and smooth into an even, generous layer. Dust the worktop with flour and split the dough into two balls. Roll the dough into two 20cm/8in rounds, leaving a raised crust around the edges. Spoon the aubergine mixture onto the pizza and smooth into an even, generous layer. Tear the burrata over the pizza. Bake the pizzas for 12–15 minutes in batches until the edges have puffed up and browned. Tear the burrata over the pizza. Bake the pizzas for 12–15 minutes in batches until the edges have puffed up and browned. Meanwhile, make the coriander oil by putting all the ingredients in a blender and pulsing until well combined. Take the pizza out of the oven, brush the edges with the oil and drizzle more over the pizza topping. Serve immediately. Meanwhile, make the coriander oil by putting all the ingredients in a blender and pulsing until well combined. Take the pizza out of the oven, brush the edges with the oil and drizzle more over the pizza topping. Serve immediately. | {
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"title": "Smoky aubergine pizza recipe",
"content": "An average of 3.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smoky_aubergine_pizza_39597_16x9.jpg There is nothing traditional about pizza for me. This topping is simply a mixture of all the things I love – like smoky, spicy aubergine and creamy burrata – mashed up into one. 500g/1lb 2oz strong white bread flour, plus extra for dusting7g/⅓oz fast-action yeast1 tsp sugar1 tsp salt4 tsp olive oil 500g/1lb 2oz strong white bread flour, plus extra for dusting 7g/⅓oz fast-action yeast 1 tsp sugar 1 tsp salt 4 tsp olive oil 1 large aubergines6 garlic cloves, crushed1 tbsp ground cumin6 anchovy fillets3 tbsp mayonnaise2 tsp chilli powder2 x 150g/5½oz burrata 1 large aubergines 6 garlic cloves, crushed 1 tbsp ground cumin 6 anchovy fillets 3 tbsp mayonnaise 2 tsp chilli powder 2 x 150g/5½oz burrata 200ml/⅓ pint vegetable or olive oillarge handful fresh corianderpinch of salt 200ml/⅓ pint vegetable or olive oil large handful fresh coriander pinch of salt Method For the dough, put the flour in a large bowl. Add the yeast, sugar and salt and mix to combine. Make a well in the centre, pour in the oil and 300ml/½ pint lukewarm water and bring the dough together. Knead the dough by hand (or use a freestanding mixer fitted with a dough hook and knead on a high speed), until it is stretchy and smooth. Put the dough in a clean bowl, cover and leave in a warm place until the dough has doubled in size (about an hour). Meanwhile, make the aubergine filling. Preheat the oven to 220C/200C Fan/Gas 7. Pierce the aubergines all over, put onto an oven tray and bake until blackened all over (this should take 40–60 minutes depending on the size of the aubergine). Tip the dough out onto the worktop and knead lightly to knock the air out. Shape the dough into a mound and put on a tray. Cover and leave to prove until doubled in size. Take the aubergines out of the oven and allow to cool slightly. Peel away the skin and put the flesh in a food processor with the garlic, cumin, anchovies, mayonnaise and chilli powder. Blitz to a paste and then set aside. Dust the worktop with flour and split the dough into two balls. Roll the dough into two 20cm/8in rounds, leaving a raised crust around the edges. Spoon the aubergine mixture onto the pizza and smooth into an even, generous layer. Tear the burrata over the pizza. Bake the pizzas for 12–15 minutes in batches until the edges have puffed up and browned. Meanwhile, make the coriander oil by putting all the ingredients in a blender and pulsing until well combined. Take the pizza out of the oven, brush the edges with the oil and drizzle more over the pizza topping. Serve immediately. For the dough, put the flour in a large bowl. Add the yeast, sugar and salt and mix to combine. Make a well in the centre, pour in the oil and 300ml/½ pint lukewarm water and bring the dough together. For the dough, put the flour in a large bowl. Add the yeast, sugar and salt and mix to combine. Make a well in the centre, pour in the oil and 300ml/½ pint lukewarm water and bring the dough together. Knead the dough by hand (or use a freestanding mixer fitted with a dough hook and knead on a high speed), until it is stretchy and smooth. Put the dough in a clean bowl, cover and leave in a warm place until the dough has doubled in size (about an hour). Knead the dough by hand (or use a freestanding mixer fitted with a dough hook and knead on a high speed), until it is stretchy and smooth. Put the dough in a clean bowl, cover and leave in a warm place until the dough has doubled in size (about an hour). Meanwhile, make the aubergine filling. Preheat the oven to 220C/200C Fan/Gas 7. Pierce the aubergines all over, put onto an oven tray and bake until blackened all over (this should take 40–60 minutes depending on the size of the aubergine). Meanwhile, make the aubergine filling. Preheat the oven to 220C/200C Fan/Gas 7. Pierce the aubergines all over, put onto an oven tray and bake until blackened all over (this should take 40–60 minutes depending on the size of the aubergine). Tip the dough out onto the worktop and knead lightly to knock the air out. Shape the dough into a mound and put on a tray. Cover and leave to prove until doubled in size. Tip the dough out onto the worktop and knead lightly to knock the air out. Shape the dough into a mound and put on a tray. Cover and leave to prove until doubled in size. Take the aubergines out of the oven and allow to cool slightly. Peel away the skin and put the flesh in a food processor with the garlic, cumin, anchovies, mayonnaise and chilli powder. Blitz to a paste and then set aside. Take the aubergines out of the oven and allow to cool slightly. Peel away the skin and put the flesh in a food processor with the garlic, cumin, anchovies, mayonnaise and chilli powder. Blitz to a paste and then set aside. Dust the worktop with flour and split the dough into two balls. Roll the dough into two 20cm/8in rounds, leaving a raised crust around the edges. Spoon the aubergine mixture onto the pizza and smooth into an even, generous layer. Dust the worktop with flour and split the dough into two balls. Roll the dough into two 20cm/8in rounds, leaving a raised crust around the edges. Spoon the aubergine mixture onto the pizza and smooth into an even, generous layer. Tear the burrata over the pizza. Bake the pizzas for 12–15 minutes in batches until the edges have puffed up and browned. Tear the burrata over the pizza. Bake the pizzas for 12–15 minutes in batches until the edges have puffed up and browned. Meanwhile, make the coriander oil by putting all the ingredients in a blender and pulsing until well combined. Take the pizza out of the oven, brush the edges with the oil and drizzle more over the pizza topping. Serve immediately. Meanwhile, make the coriander oil by putting all the ingredients in a blender and pulsing until well combined. Take the pizza out of the oven, brush the edges with the oil and drizzle more over the pizza topping. Serve immediately."
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} | 52af352f5bf68dd296202f52e512e2ebe77120d31a6983cb8f2c57b7bb0f8907 | Homemade pizza recipe
An average of 3.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tomatomozzarellaandb_87868_16x9.jpg Make your own homemade pizza with your choice of toppings. Simon Rimmer shows you how to make pizza bases at home for a delicious and easy dinner. 500g/1lb 2oz strong plain flour, plus extra for dusting 10g/½oz fresh yeast (or 1 tsp dried yeast)2 tsp salt 500g/1lb 2oz strong plain flour, plus extra for dusting 10g/½oz fresh yeast (or 1 tsp dried yeast) 2 tsp salt 400g/14oz can chopped tomatoes, well drained salt and freshly ground black peppersmall handful thyme leaves, optional200g/7oz buffalo mozzarella cheese, torn upsmall handful pitted black olives, optionalextra virgin olive oil, for drizzlingsmall handful fresh basil leaves 400g/14oz can chopped tomatoes, well drained salt and freshly ground black pepper small handful thyme leaves, optional 200g/7oz buffalo mozzarella cheese, torn up small handful pitted black olives, optional extra virgin olive oil, for drizzling small handful fresh basil leaves Method For the base, put the flour into a large bowl. In another bowl, mix the yeast with 300ml/10fl oz lukewarm water until it begins to bubble slightly. Make a well in the centre of the flour and add the yeast mixture. Mix with your hands to form a dough. Don't worry if it's sticky, the water will be absorbed. Cover the bowl with a clean cloth and leave to rest for five minutes.Add the salt to the dough, then turn out onto a lightly floured surface and knead for about ten minutes until smooth. Cover with a damp cloth and let it prove for 30 minutes. Preheat the oven to its highest setting and add preheat a pizza stone or 2 baking trays. Press the dough out very thinly to make two circles about 40cm/16in across, leaving the edges slightly thicker, like the edge of a plate. Place the dough circles onto the hot baking trays. For the topping, season the tomatoes with salt and freshly ground black pepper and spread over each dough base (you probably won't need the whole tin). Sprinkle over the thyme leaves, if using, and mozzarella, season with salt and freshly ground black pepper and drizzle over some oil. Scatter over the olives, if using.Place the pizzas into the oven and bake for 8-10 minutes, or until the base is crisp and the cheese is bubbling. Top with basil leaves, if using. For the base, put the flour into a large bowl. In another bowl, mix the yeast with 300ml/10fl oz lukewarm water until it begins to bubble slightly. Make a well in the centre of the flour and add the yeast mixture. Mix with your hands to form a dough. Don't worry if it's sticky, the water will be absorbed. Cover the bowl with a clean cloth and leave to rest for five minutes. For the base, put the flour into a large bowl. In another bowl, mix the yeast with 300ml/10fl oz lukewarm water until it begins to bubble slightly. Make a well in the centre of the flour and add the yeast mixture. Mix with your hands to form a dough. Don't worry if it's sticky, the water will be absorbed. Cover the bowl with a clean cloth and leave to rest for five minutes. Add the salt to the dough, then turn out onto a lightly floured surface and knead for about ten minutes until smooth. Cover with a damp cloth and let it prove for 30 minutes. Add the salt to the dough, then turn out onto a lightly floured surface and knead for about ten minutes until smooth. Cover with a damp cloth and let it prove for 30 minutes. Preheat the oven to its highest setting and add preheat a pizza stone or 2 baking trays. Preheat the oven to its highest setting and add preheat a pizza stone or 2 baking trays. Press the dough out very thinly to make two circles about 40cm/16in across, leaving the edges slightly thicker, like the edge of a plate. Place the dough circles onto the hot baking trays. Press the dough out very thinly to make two circles about 40cm/16in across, leaving the edges slightly thicker, like the edge of a plate. Place the dough circles onto the hot baking trays. For the topping, season the tomatoes with salt and freshly ground black pepper and spread over each dough base (you probably won't need the whole tin). Sprinkle over the thyme leaves, if using, and mozzarella, season with salt and freshly ground black pepper and drizzle over some oil. Scatter over the olives, if using. For the topping, season the tomatoes with salt and freshly ground black pepper and spread over each dough base (you probably won't need the whole tin). Sprinkle over the thyme leaves, if using, and mozzarella, season with salt and freshly ground black pepper and drizzle over some oil. Scatter over the olives, if using. Place the pizzas into the oven and bake for 8-10 minutes, or until the base is crisp and the cheese is bubbling. Top with basil leaves, if using. Place the pizzas into the oven and bake for 8-10 minutes, or until the base is crisp and the cheese is bubbling. Top with basil leaves, if using. | {
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"title": "Homemade pizza recipe",
"content": "An average of 3.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tomatomozzarellaandb_87868_16x9.jpg Make your own homemade pizza with your choice of toppings. Simon Rimmer shows you how to make pizza bases at home for a delicious and easy dinner. 500g/1lb 2oz strong plain flour, plus extra for dusting 10g/½oz fresh yeast (or 1 tsp dried yeast)2 tsp salt 500g/1lb 2oz strong plain flour, plus extra for dusting 10g/½oz fresh yeast (or 1 tsp dried yeast) 2 tsp salt 400g/14oz can chopped tomatoes, well drained salt and freshly ground black peppersmall handful thyme leaves, optional200g/7oz buffalo mozzarella cheese, torn upsmall handful pitted black olives, optionalextra virgin olive oil, for drizzlingsmall handful fresh basil leaves 400g/14oz can chopped tomatoes, well drained salt and freshly ground black pepper small handful thyme leaves, optional 200g/7oz buffalo mozzarella cheese, torn up small handful pitted black olives, optional extra virgin olive oil, for drizzling small handful fresh basil leaves Method For the base, put the flour into a large bowl. In another bowl, mix the yeast with 300ml/10fl oz lukewarm water until it begins to bubble slightly. Make a well in the centre of the flour and add the yeast mixture. Mix with your hands to form a dough. Don't worry if it's sticky, the water will be absorbed. Cover the bowl with a clean cloth and leave to rest for five minutes.Add the salt to the dough, then turn out onto a lightly floured surface and knead for about ten minutes until smooth. Cover with a damp cloth and let it prove for 30 minutes. Preheat the oven to its highest setting and add preheat a pizza stone or 2 baking trays. Press the dough out very thinly to make two circles about 40cm/16in across, leaving the edges slightly thicker, like the edge of a plate. Place the dough circles onto the hot baking trays. For the topping, season the tomatoes with salt and freshly ground black pepper and spread over each dough base (you probably won't need the whole tin). Sprinkle over the thyme leaves, if using, and mozzarella, season with salt and freshly ground black pepper and drizzle over some oil. Scatter over the olives, if using.Place the pizzas into the oven and bake for 8-10 minutes, or until the base is crisp and the cheese is bubbling. Top with basil leaves, if using. For the base, put the flour into a large bowl. In another bowl, mix the yeast with 300ml/10fl oz lukewarm water until it begins to bubble slightly. Make a well in the centre of the flour and add the yeast mixture. Mix with your hands to form a dough. Don't worry if it's sticky, the water will be absorbed. Cover the bowl with a clean cloth and leave to rest for five minutes. For the base, put the flour into a large bowl. In another bowl, mix the yeast with 300ml/10fl oz lukewarm water until it begins to bubble slightly. Make a well in the centre of the flour and add the yeast mixture. Mix with your hands to form a dough. Don't worry if it's sticky, the water will be absorbed. Cover the bowl with a clean cloth and leave to rest for five minutes. Add the salt to the dough, then turn out onto a lightly floured surface and knead for about ten minutes until smooth. Cover with a damp cloth and let it prove for 30 minutes. Add the salt to the dough, then turn out onto a lightly floured surface and knead for about ten minutes until smooth. Cover with a damp cloth and let it prove for 30 minutes. Preheat the oven to its highest setting and add preheat a pizza stone or 2 baking trays. Preheat the oven to its highest setting and add preheat a pizza stone or 2 baking trays. Press the dough out very thinly to make two circles about 40cm/16in across, leaving the edges slightly thicker, like the edge of a plate. Place the dough circles onto the hot baking trays. Press the dough out very thinly to make two circles about 40cm/16in across, leaving the edges slightly thicker, like the edge of a plate. Place the dough circles onto the hot baking trays. For the topping, season the tomatoes with salt and freshly ground black pepper and spread over each dough base (you probably won't need the whole tin). Sprinkle over the thyme leaves, if using, and mozzarella, season with salt and freshly ground black pepper and drizzle over some oil. Scatter over the olives, if using. For the topping, season the tomatoes with salt and freshly ground black pepper and spread over each dough base (you probably won't need the whole tin). Sprinkle over the thyme leaves, if using, and mozzarella, season with salt and freshly ground black pepper and drizzle over some oil. Scatter over the olives, if using. Place the pizzas into the oven and bake for 8-10 minutes, or until the base is crisp and the cheese is bubbling. Top with basil leaves, if using. Place the pizzas into the oven and bake for 8-10 minutes, or until the base is crisp and the cheese is bubbling. Top with basil leaves, if using."
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} | f3ff98bba5198b63f362b5dd7d399b4ea8002b680f46a13c4c516a82a175a016 | Sourdough pizza recipe
An average of 3.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sourdough_pizza_91180_16x9.jpg The flavour of sourdough pizza, with its thin, chewy crust, is hard to beat. Keep it simple with this margherita topping, or add some of your favourite extras. To make this recipe you’ll need an active sourdough starter (made at least 4 days in advance) that has been fed 24 hours before pizza making. 100g/3½oz sourdough starter500g/1lb 2oz ‘00’ flour, plus extra for dusting10g/⅓oz fine sea salt20ml/4 tsp olive oil, plus extra for greasingcoarse semolina, for scattering 100g/3½oz sourdough starter 100g/3½oz sourdough starter 500g/1lb 2oz ‘00’ flour, plus extra for dusting 10g/⅓oz fine sea salt 20ml/4 tsp olive oil, plus extra for greasing coarse semolina, for scattering 400g tin plum tomatoesextra virgin olive oil250g/9oz mozzarella, broken into small pieces1 bunch basil, leaves onlysalt and freshly ground black pepper 400g tin plum tomatoes extra virgin olive oil 250g/9oz mozzarella, broken into small pieces 1 bunch basil, leaves only salt and freshly ground black pepper Method Add 350ml/12fl oz warm water to a large mixing bowl, or the bowl of a stand mixer. Add your sourdough starter (it should float if it’s in a good state for baking – if not, feed it again and wait a couple of hours until it’s doubled in size before trying again) and whisk with your hands to dissolve. Add the flour and salt and mix on a low speed, or by hand, until the dough comes together. Cover and set aside for 30 minutes. Add the olive oil to the rested dough. If using a stand mixer, mix on a medium speed for 5–10 minutes, or until the dough passes the windowpane test (stretch a small piece until you can see through it – the gluten is developed enough if it allows you do this). If mixing by hand, knead for 10 minutes, until smooth, elastic and also passing the windowpane test. Cover and leave in a warm, draught-free place for 2 hours, or until increased in size by at least a third.Oil a deep-sided tray. Shape the dough into six balls (roughly 160g/5¾oz each) and place on the tray. Cover with cling film or a damp tea towel and leave to rise in the fridge overnight (at least 12 hours and no more than 48). This allows the dough to ferment slowly, improving the flavour and texture.The next day, take your dough out of the fridge 2 hours before you want to use it. Preheat the oven to its highest setting (ideally using a fan-assisted oven) and put a large, heavy, oven-safe frying pan on the middle shelf. For the topping, empty the tin of tomatoes into a bowl and break up the large tomatoes into smaller pieces. Season with salt, pepper and olive oil. On a lightly floured work surface, working with one ball of dough at a time, shape the dough into a circle roughly 20cm/8in in diameter (or the size of your pan). Quickly and carefully, take the preheated pan out of the oven. Scatter a little semolina into the pan and then add the pizza base. Quickly top with a spoonful of tomato, a few pieces of mozzarella and a couple of basil leaves, then put the pan back into the oven and cook for 7–10 minutes, or until the pizza base is cooked through. Repeat with the remaining pizza dough. Serve hot. Add 350ml/12fl oz warm water to a large mixing bowl, or the bowl of a stand mixer. Add your sourdough starter (it should float if it’s in a good state for baking – if not, feed it again and wait a couple of hours until it’s doubled in size before trying again) and whisk with your hands to dissolve. Add the flour and salt and mix on a low speed, or by hand, until the dough comes together. Cover and set aside for 30 minutes. Add 350ml/12fl oz warm water to a large mixing bowl, or the bowl of a stand mixer. Add your sourdough starter (it should float if it’s in a good state for baking – if not, feed it again and wait a couple of hours until it’s doubled in size before trying again) and whisk with your hands to dissolve. Add the flour and salt and mix on a low speed, or by hand, until the dough comes together. Cover and set aside for 30 minutes. Add the olive oil to the rested dough. If using a stand mixer, mix on a medium speed for 5–10 minutes, or until the dough passes the windowpane test (stretch a small piece until you can see through it – the gluten is developed enough if it allows you do this). If mixing by hand, knead for 10 minutes, until smooth, elastic and also passing the windowpane test. Cover and leave in a warm, draught-free place for 2 hours, or until increased in size by at least a third. Add the olive oil to the rested dough. If using a stand mixer, mix on a medium speed for 5–10 minutes, or until the dough passes the windowpane test (stretch a small piece until you can see through it – the gluten is developed enough if it allows you do this). If mixing by hand, knead for 10 minutes, until smooth, elastic and also passing the windowpane test. Cover and leave in a warm, draught-free place for 2 hours, or until increased in size by at least a third. Oil a deep-sided tray. Shape the dough into six balls (roughly 160g/5¾oz each) and place on the tray. Cover with cling film or a damp tea towel and leave to rise in the fridge overnight (at least 12 hours and no more than 48). This allows the dough to ferment slowly, improving the flavour and texture. Oil a deep-sided tray. Shape the dough into six balls (roughly 160g/5¾oz each) and place on the tray. Cover with cling film or a damp tea towel and leave to rise in the fridge overnight (at least 12 hours and no more than 48). This allows the dough to ferment slowly, improving the flavour and texture. The next day, take your dough out of the fridge 2 hours before you want to use it. The next day, take your dough out of the fridge 2 hours before you want to use it. Preheat the oven to its highest setting (ideally using a fan-assisted oven) and put a large, heavy, oven-safe frying pan on the middle shelf. Preheat the oven to its highest setting (ideally using a fan-assisted oven) and put a large, heavy, oven-safe frying pan on the middle shelf. For the topping, empty the tin of tomatoes into a bowl and break up the large tomatoes into smaller pieces. Season with salt, pepper and olive oil. For the topping, empty the tin of tomatoes into a bowl and break up the large tomatoes into smaller pieces. Season with salt, pepper and olive oil. On a lightly floured work surface, working with one ball of dough at a time, shape the dough into a circle roughly 20cm/8in in diameter (or the size of your pan). Quickly and carefully, take the preheated pan out of the oven. Scatter a little semolina into the pan and then add the pizza base. Quickly top with a spoonful of tomato, a few pieces of mozzarella and a couple of basil leaves, then put the pan back into the oven and cook for 7–10 minutes, or until the pizza base is cooked through. Repeat with the remaining pizza dough. Serve hot. On a lightly floured work surface, working with one ball of dough at a time, shape the dough into a circle roughly 20cm/8in in diameter (or the size of your pan). Quickly and carefully, take the preheated pan out of the oven. Scatter a little semolina into the pan and then add the pizza base. Quickly top with a spoonful of tomato, a few pieces of mozzarella and a couple of basil leaves, then put the pan back into the oven and cook for 7–10 minutes, or until the pizza base is cooked through. Repeat with the remaining pizza dough. Serve hot. Recipe tips Less is more when it comes to toppings! Use a little less topping than you would like, and avoid using toppings that release moisture, such as peppers or mushrooms, as these can make your base soggy. To freeze for up to 6 weeks, wrap the balls of dough after their overnight proving (step 3). To defrost, transfer to the fridge 24 hours before you want to make pizza. Then continue with step 5. | {
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"content": "An average of 3.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sourdough_pizza_91180_16x9.jpg The flavour of sourdough pizza, with its thin, chewy crust, is hard to beat. Keep it simple with this margherita topping, or add some of your favourite extras. To make this recipe you’ll need an active sourdough starter (made at least 4 days in advance) that has been fed 24 hours before pizza making. 100g/3½oz sourdough starter500g/1lb 2oz ‘00’ flour, plus extra for dusting10g/⅓oz fine sea salt20ml/4 tsp olive oil, plus extra for greasingcoarse semolina, for scattering 100g/3½oz sourdough starter 100g/3½oz sourdough starter 500g/1lb 2oz ‘00’ flour, plus extra for dusting 10g/⅓oz fine sea salt 20ml/4 tsp olive oil, plus extra for greasing coarse semolina, for scattering 400g tin plum tomatoesextra virgin olive oil250g/9oz mozzarella, broken into small pieces1 bunch basil, leaves onlysalt and freshly ground black pepper 400g tin plum tomatoes extra virgin olive oil 250g/9oz mozzarella, broken into small pieces 1 bunch basil, leaves only salt and freshly ground black pepper Method Add 350ml/12fl oz warm water to a large mixing bowl, or the bowl of a stand mixer. Add your sourdough starter (it should float if it’s in a good state for baking – if not, feed it again and wait a couple of hours until it’s doubled in size before trying again) and whisk with your hands to dissolve. Add the flour and salt and mix on a low speed, or by hand, until the dough comes together. Cover and set aside for 30 minutes. Add the olive oil to the rested dough. If using a stand mixer, mix on a medium speed for 5–10 minutes, or until the dough passes the windowpane test (stretch a small piece until you can see through it – the gluten is developed enough if it allows you do this). If mixing by hand, knead for 10 minutes, until smooth, elastic and also passing the windowpane test. Cover and leave in a warm, draught-free place for 2 hours, or until increased in size by at least a third.Oil a deep-sided tray. Shape the dough into six balls (roughly 160g/5¾oz each) and place on the tray. Cover with cling film or a damp tea towel and leave to rise in the fridge overnight (at least 12 hours and no more than 48). This allows the dough to ferment slowly, improving the flavour and texture.The next day, take your dough out of the fridge 2 hours before you want to use it. Preheat the oven to its highest setting (ideally using a fan-assisted oven) and put a large, heavy, oven-safe frying pan on the middle shelf. For the topping, empty the tin of tomatoes into a bowl and break up the large tomatoes into smaller pieces. Season with salt, pepper and olive oil. On a lightly floured work surface, working with one ball of dough at a time, shape the dough into a circle roughly 20cm/8in in diameter (or the size of your pan). Quickly and carefully, take the preheated pan out of the oven. Scatter a little semolina into the pan and then add the pizza base. Quickly top with a spoonful of tomato, a few pieces of mozzarella and a couple of basil leaves, then put the pan back into the oven and cook for 7–10 minutes, or until the pizza base is cooked through. Repeat with the remaining pizza dough. Serve hot. Add 350ml/12fl oz warm water to a large mixing bowl, or the bowl of a stand mixer. Add your sourdough starter (it should float if it’s in a good state for baking – if not, feed it again and wait a couple of hours until it’s doubled in size before trying again) and whisk with your hands to dissolve. Add the flour and salt and mix on a low speed, or by hand, until the dough comes together. Cover and set aside for 30 minutes. Add 350ml/12fl oz warm water to a large mixing bowl, or the bowl of a stand mixer. Add your sourdough starter (it should float if it’s in a good state for baking – if not, feed it again and wait a couple of hours until it’s doubled in size before trying again) and whisk with your hands to dissolve. Add the flour and salt and mix on a low speed, or by hand, until the dough comes together. Cover and set aside for 30 minutes. Add the olive oil to the rested dough. If using a stand mixer, mix on a medium speed for 5–10 minutes, or until the dough passes the windowpane test (stretch a small piece until you can see through it – the gluten is developed enough if it allows you do this). If mixing by hand, knead for 10 minutes, until smooth, elastic and also passing the windowpane test. Cover and leave in a warm, draught-free place for 2 hours, or until increased in size by at least a third. Add the olive oil to the rested dough. If using a stand mixer, mix on a medium speed for 5–10 minutes, or until the dough passes the windowpane test (stretch a small piece until you can see through it – the gluten is developed enough if it allows you do this). If mixing by hand, knead for 10 minutes, until smooth, elastic and also passing the windowpane test. Cover and leave in a warm, draught-free place for 2 hours, or until increased in size by at least a third. Oil a deep-sided tray. Shape the dough into six balls (roughly 160g/5¾oz each) and place on the tray. Cover with cling film or a damp tea towel and leave to rise in the fridge overnight (at least 12 hours and no more than 48). This allows the dough to ferment slowly, improving the flavour and texture. Oil a deep-sided tray. Shape the dough into six balls (roughly 160g/5¾oz each) and place on the tray. Cover with cling film or a damp tea towel and leave to rise in the fridge overnight (at least 12 hours and no more than 48). This allows the dough to ferment slowly, improving the flavour and texture. The next day, take your dough out of the fridge 2 hours before you want to use it. The next day, take your dough out of the fridge 2 hours before you want to use it. Preheat the oven to its highest setting (ideally using a fan-assisted oven) and put a large, heavy, oven-safe frying pan on the middle shelf. Preheat the oven to its highest setting (ideally using a fan-assisted oven) and put a large, heavy, oven-safe frying pan on the middle shelf. For the topping, empty the tin of tomatoes into a bowl and break up the large tomatoes into smaller pieces. Season with salt, pepper and olive oil. For the topping, empty the tin of tomatoes into a bowl and break up the large tomatoes into smaller pieces. Season with salt, pepper and olive oil. On a lightly floured work surface, working with one ball of dough at a time, shape the dough into a circle roughly 20cm/8in in diameter (or the size of your pan). Quickly and carefully, take the preheated pan out of the oven. Scatter a little semolina into the pan and then add the pizza base. Quickly top with a spoonful of tomato, a few pieces of mozzarella and a couple of basil leaves, then put the pan back into the oven and cook for 7–10 minutes, or until the pizza base is cooked through. Repeat with the remaining pizza dough. Serve hot. On a lightly floured work surface, working with one ball of dough at a time, shape the dough into a circle roughly 20cm/8in in diameter (or the size of your pan). Quickly and carefully, take the preheated pan out of the oven. Scatter a little semolina into the pan and then add the pizza base. Quickly top with a spoonful of tomato, a few pieces of mozzarella and a couple of basil leaves, then put the pan back into the oven and cook for 7–10 minutes, or until the pizza base is cooked through. Repeat with the remaining pizza dough. Serve hot. Recipe tips Less is more when it comes to toppings! Use a little less topping than you would like, and avoid using toppings that release moisture, such as peppers or mushrooms, as these can make your base soggy. To freeze for up to 6 weeks, wrap the balls of dough after their overnight proving (step 3). To defrost, transfer to the fridge 24 hours before you want to make pizza. Then continue with step 5."
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} | 03e40ba1abc1ef4f17753cec7d63ece27e1bed411eb717059f678e80f83be567 | Caramelised onion, goats' cheese and Parma ham pizza recipe
An average of 4.2 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/caramelised_onion_goats_96877_16x9.jpg Homemade pizza tastes wonderful. Give Mary's a go for a special supper that will please everyone. 250g/9oz strong white flour, plus extra for dusting1 tsp fast action dried yeast1 small garlic clove, crushed½ tsp salt1 tbsp olive oil 250g/9oz strong white flour, plus extra for dusting 1 tsp fast action dried yeast 1 small garlic clove, crushed ½ tsp salt 1 tbsp olive oil 1 tbsp olive oil, plus extra for drizzling2 onions, thinly sliced1 tbsp light brown muscovado sugar1 tbsp balsamic vinegar200ml/7fl oz passata, seasoned with salt and pepper8 slices Parma ham200g/7oz soft goats’ cheesebasil leaves, to garnish 1 tbsp olive oil, plus extra for drizzling 2 onions, thinly sliced 1 tbsp light brown muscovado sugar 1 tbsp balsamic vinegar 200ml/7fl oz passata, seasoned with salt and pepper 8 slices Parma ham 200g/7oz soft goats’ cheese basil leaves, to garnish Method To make the dough, put the flour, yeast, garlic and salt into a bowl. Add 150–175ml/5–6fl oz water and stir with a wooden spoon until combined and a soft dough is formed. Tip out onto a floured surface and knead for 10 minutes until a smooth dough is formed. Oil a large, clean bowl, add the dough and cover with cling film. Put in a warm place and leave to prove for about 1–1½ hours or until doubled in size.Meanwhile, for the topping, heat the oil in a lidded frying pan over a medium heat. Add the onions and fry for a few minutes until they are beginning to soften. Cover and simmer for 15 minutes until soft. Add the sugar and vinegar, turn up the heat and stir for a few minutes until golden. Set aside to cool.Preheat the oven 240C/220 Fan/Gas 8. Preheat a large baking tray in the oven.Tip the proven dough out onto a floured work surface and knead into a ball to lightly knock back. Using your fingers or knuckles, push the dough to about a 30cm/12in circle, with slightly thicker edges to form the crust. Put the base onto baking paper. Spread the passata on top of the dough, scatter with the cooked onions, scrunch up the Parma ham, place on top and finish with dollops of goats’ cheese. Slide onto the preheated tray and bake for 12–15 minutes, or until golden and the dough is cooked.Garnish with basil leaves, drizzle witha little olive oil and serve with dressed salad leaves. To make the dough, put the flour, yeast, garlic and salt into a bowl. Add 150–175ml/5–6fl oz water and stir with a wooden spoon until combined and a soft dough is formed. Tip out onto a floured surface and knead for 10 minutes until a smooth dough is formed. To make the dough, put the flour, yeast, garlic and salt into a bowl. Add 150–175ml/5–6fl oz water and stir with a wooden spoon until combined and a soft dough is formed. Tip out onto a floured surface and knead for 10 minutes until a smooth dough is formed. Oil a large, clean bowl, add the dough and cover with cling film. Put in a warm place and leave to prove for about 1–1½ hours or until doubled in size. Oil a large, clean bowl, add the dough and cover with cling film. Put in a warm place and leave to prove for about 1–1½ hours or until doubled in size. Meanwhile, for the topping, heat the oil in a lidded frying pan over a medium heat. Add the onions and fry for a few minutes until they are beginning to soften. Cover and simmer for 15 minutes until soft. Add the sugar and vinegar, turn up the heat and stir for a few minutes until golden. Set aside to cool. Meanwhile, for the topping, heat the oil in a lidded frying pan over a medium heat. Add the onions and fry for a few minutes until they are beginning to soften. Cover and simmer for 15 minutes until soft. Add the sugar and vinegar, turn up the heat and stir for a few minutes until golden. Set aside to cool. Preheat the oven 240C/220 Fan/Gas 8. Preheat a large baking tray in the oven. Preheat the oven 240C/220 Fan/Gas 8. Preheat a large baking tray in the oven. Tip the proven dough out onto a floured work surface and knead into a ball to lightly knock back. Using your fingers or knuckles, push the dough to about a 30cm/12in circle, with slightly thicker edges to form the crust. Tip the proven dough out onto a floured work surface and knead into a ball to lightly knock back. Using your fingers or knuckles, push the dough to about a 30cm/12in circle, with slightly thicker edges to form the crust. Put the base onto baking paper. Spread the passata on top of the dough, scatter with the cooked onions, scrunch up the Parma ham, place on top and finish with dollops of goats’ cheese. Slide onto the preheated tray and bake for 12–15 minutes, or until golden and the dough is cooked. Put the base onto baking paper. Spread the passata on top of the dough, scatter with the cooked onions, scrunch up the Parma ham, place on top and finish with dollops of goats’ cheese. Slide onto the preheated tray and bake for 12–15 minutes, or until golden and the dough is cooked. Garnish with basil leaves, drizzle witha little olive oil and serve with dressed salad leaves. Garnish with basil leaves, drizzle witha little olive oil and serve with dressed salad leaves. Recipe tips The caramelised onions can be made up to two days ahead. The risen dough can be frozen for up to a month. You can prove the dough in the fridge, it will take 8 hours and will be larger than double in size. If you have a bread machine, you can use it to make the dough and just give it a final knead by hand. | {
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"title": "Caramelised onion, goats' cheese and Parma ham pizza recipe",
"content": "An average of 4.2 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/caramelised_onion_goats_96877_16x9.jpg Homemade pizza tastes wonderful. Give Mary's a go for a special supper that will please everyone. 250g/9oz strong white flour, plus extra for dusting1 tsp fast action dried yeast1 small garlic clove, crushed½ tsp salt1 tbsp olive oil 250g/9oz strong white flour, plus extra for dusting 1 tsp fast action dried yeast 1 small garlic clove, crushed ½ tsp salt 1 tbsp olive oil 1 tbsp olive oil, plus extra for drizzling2 onions, thinly sliced1 tbsp light brown muscovado sugar1 tbsp balsamic vinegar200ml/7fl oz passata, seasoned with salt and pepper8 slices Parma ham200g/7oz soft goats’ cheesebasil leaves, to garnish 1 tbsp olive oil, plus extra for drizzling 2 onions, thinly sliced 1 tbsp light brown muscovado sugar 1 tbsp balsamic vinegar 200ml/7fl oz passata, seasoned with salt and pepper 8 slices Parma ham 200g/7oz soft goats’ cheese basil leaves, to garnish Method To make the dough, put the flour, yeast, garlic and salt into a bowl. Add 150–175ml/5–6fl oz water and stir with a wooden spoon until combined and a soft dough is formed. Tip out onto a floured surface and knead for 10 minutes until a smooth dough is formed. Oil a large, clean bowl, add the dough and cover with cling film. Put in a warm place and leave to prove for about 1–1½ hours or until doubled in size.Meanwhile, for the topping, heat the oil in a lidded frying pan over a medium heat. Add the onions and fry for a few minutes until they are beginning to soften. Cover and simmer for 15 minutes until soft. Add the sugar and vinegar, turn up the heat and stir for a few minutes until golden. Set aside to cool.Preheat the oven 240C/220 Fan/Gas 8. Preheat a large baking tray in the oven.Tip the proven dough out onto a floured work surface and knead into a ball to lightly knock back. Using your fingers or knuckles, push the dough to about a 30cm/12in circle, with slightly thicker edges to form the crust. Put the base onto baking paper. Spread the passata on top of the dough, scatter with the cooked onions, scrunch up the Parma ham, place on top and finish with dollops of goats’ cheese. Slide onto the preheated tray and bake for 12–15 minutes, or until golden and the dough is cooked.Garnish with basil leaves, drizzle witha little olive oil and serve with dressed salad leaves. To make the dough, put the flour, yeast, garlic and salt into a bowl. Add 150–175ml/5–6fl oz water and stir with a wooden spoon until combined and a soft dough is formed. Tip out onto a floured surface and knead for 10 minutes until a smooth dough is formed. To make the dough, put the flour, yeast, garlic and salt into a bowl. Add 150–175ml/5–6fl oz water and stir with a wooden spoon until combined and a soft dough is formed. Tip out onto a floured surface and knead for 10 minutes until a smooth dough is formed. Oil a large, clean bowl, add the dough and cover with cling film. Put in a warm place and leave to prove for about 1–1½ hours or until doubled in size. Oil a large, clean bowl, add the dough and cover with cling film. Put in a warm place and leave to prove for about 1–1½ hours or until doubled in size. Meanwhile, for the topping, heat the oil in a lidded frying pan over a medium heat. Add the onions and fry for a few minutes until they are beginning to soften. Cover and simmer for 15 minutes until soft. Add the sugar and vinegar, turn up the heat and stir for a few minutes until golden. Set aside to cool. Meanwhile, for the topping, heat the oil in a lidded frying pan over a medium heat. Add the onions and fry for a few minutes until they are beginning to soften. Cover and simmer for 15 minutes until soft. Add the sugar and vinegar, turn up the heat and stir for a few minutes until golden. Set aside to cool. Preheat the oven 240C/220 Fan/Gas 8. Preheat a large baking tray in the oven. Preheat the oven 240C/220 Fan/Gas 8. Preheat a large baking tray in the oven. Tip the proven dough out onto a floured work surface and knead into a ball to lightly knock back. Using your fingers or knuckles, push the dough to about a 30cm/12in circle, with slightly thicker edges to form the crust. Tip the proven dough out onto a floured work surface and knead into a ball to lightly knock back. Using your fingers or knuckles, push the dough to about a 30cm/12in circle, with slightly thicker edges to form the crust. Put the base onto baking paper. Spread the passata on top of the dough, scatter with the cooked onions, scrunch up the Parma ham, place on top and finish with dollops of goats’ cheese. Slide onto the preheated tray and bake for 12–15 minutes, or until golden and the dough is cooked. Put the base onto baking paper. Spread the passata on top of the dough, scatter with the cooked onions, scrunch up the Parma ham, place on top and finish with dollops of goats’ cheese. Slide onto the preheated tray and bake for 12–15 minutes, or until golden and the dough is cooked. Garnish with basil leaves, drizzle witha little olive oil and serve with dressed salad leaves. Garnish with basil leaves, drizzle witha little olive oil and serve with dressed salad leaves. Recipe tips The caramelised onions can be made up to two days ahead. The risen dough can be frozen for up to a month. You can prove the dough in the fridge, it will take 8 hours and will be larger than double in size. If you have a bread machine, you can use it to make the dough and just give it a final knead by hand."
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} | b342f180980499f4f617d309768e3bb895dd88860d90426732eee875d1b747e6 | Creamy truffle pizza recipe
An average of 5.0 out of 5 stars from 2 ratings Take your pizza to the next level with truffle and a homemade creamy onion Lyonnaise topping. 200ml/7fl oz lukewarm water450g/1lb strong white flour2g fast-action dried yeast15g/½oz salt 200ml/7fl oz lukewarm water 450g/1lb strong white flour 2g fast-action dried yeast 15g/½oz salt 50ml/2fl oz olive oil 20g/¾oz butter300g/10½oz baby onions, thinly sliced 3 tsp finely chopped thyme leaves2 bay leaves2 tsp finely chopped rosemary leaves40g/1½oz caster sugar100ml/3½fl oz white wine vinegar200ml/7fl oz double creamsea salt and freshly ground black pepper 50ml/2fl oz olive oil 20g/¾oz butter 300g/10½oz baby onions, thinly sliced 3 tsp finely chopped thyme leaves 2 bay leaves 2 tsp finely chopped rosemary leaves 40g/1½oz caster sugar 100ml/3½fl oz white wine vinegar 200ml/7fl oz double cream sea salt and freshly ground black pepper 30g/1oz ricotta80g/3oz burrata, torn 15g/½oz baby spinach 20g/¾oz mascarpone 1 fresh truffle, shaved50g/2oz onion Lyonnaise (see above) 30g/1oz ricotta 80g/3oz burrata, torn 15g/½oz baby spinach 20g/¾oz mascarpone 1 fresh truffle, shaved 50g/2oz onion Lyonnaise (see above) Method To make the pizza dough, put the water, yeast and half the flour in a stand mixer fitted with a dough hook and mix for 5 minutes. Add the rest of the flour and the salt and mix for 10 minutes. Turn up the speed for a further 3–4 minutes.Put the dough in a bowl covered with a tea towel (or a large lidded box) and leave to prove in a cool room (approximately 15-18C) overnight, until it has doubled in size. Cut the dough into 300g/10½oz pieces and roll out on a floured surface. Put the pieces onto lightly oiled baking trays. Leave out for 30 minutes to start proving, then put in the fridge and allow the dough to rise once more. Take the dough out of the fridge and leave at room temperature for an hour before you want to cook the pizzas.To make the onion Lyonnaise, heat the olive oil in a saucepan. Once it is hot, melt the butter then add the onions, herbs and sugar. Season with salt and pepper and cook on a medium heat for 12–15 minutes with the saucepan lid on, until just softened. Remove the lid and cook for a further 5 minutes.Add the vinegar and reduce the onions to a sticky jam consistency. Add the cream and reduce by two thirds. Remove any herb stalks and the bay leaves and put in the fridge to cool.Preheat the oven to 220C/200C Fan/Gas 7. Add the toppings to the dough bases and cook for 8–10 minutes, until crisp. To make the pizza dough, put the water, yeast and half the flour in a stand mixer fitted with a dough hook and mix for 5 minutes. Add the rest of the flour and the salt and mix for 10 minutes. Turn up the speed for a further 3–4 minutes. To make the pizza dough, put the water, yeast and half the flour in a stand mixer fitted with a dough hook and mix for 5 minutes. Add the rest of the flour and the salt and mix for 10 minutes. Turn up the speed for a further 3–4 minutes. Put the dough in a bowl covered with a tea towel (or a large lidded box) and leave to prove in a cool room (approximately 15-18C) overnight, until it has doubled in size. Put the dough in a bowl covered with a tea towel (or a large lidded box) and leave to prove in a cool room (approximately 15-18C) overnight, until it has doubled in size. Cut the dough into 300g/10½oz pieces and roll out on a floured surface. Put the pieces onto lightly oiled baking trays. Leave out for 30 minutes to start proving, then put in the fridge and allow the dough to rise once more. Take the dough out of the fridge and leave at room temperature for an hour before you want to cook the pizzas. Cut the dough into 300g/10½oz pieces and roll out on a floured surface. Put the pieces onto lightly oiled baking trays. Leave out for 30 minutes to start proving, then put in the fridge and allow the dough to rise once more. Take the dough out of the fridge and leave at room temperature for an hour before you want to cook the pizzas. To make the onion Lyonnaise, heat the olive oil in a saucepan. Once it is hot, melt the butter then add the onions, herbs and sugar. Season with salt and pepper and cook on a medium heat for 12–15 minutes with the saucepan lid on, until just softened. Remove the lid and cook for a further 5 minutes. To make the onion Lyonnaise, heat the olive oil in a saucepan. Once it is hot, melt the butter then add the onions, herbs and sugar. Season with salt and pepper and cook on a medium heat for 12–15 minutes with the saucepan lid on, until just softened. Remove the lid and cook for a further 5 minutes. Add the vinegar and reduce the onions to a sticky jam consistency. Add the cream and reduce by two thirds. Remove any herb stalks and the bay leaves and put in the fridge to cool. Add the vinegar and reduce the onions to a sticky jam consistency. Add the cream and reduce by two thirds. Remove any herb stalks and the bay leaves and put in the fridge to cool. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Add the toppings to the dough bases and cook for 8–10 minutes, until crisp. Add the toppings to the dough bases and cook for 8–10 minutes, until crisp. Recipe tips There will be plenty of the onion Lyonnaise left; refrigerate in a sealed container and use in pasta or with toast within 3 days. If your mixer cannot hold the amount of dough specified in the recipe, you can try halving the quantity, allowing 250–300g of dough per portion. | {
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"url": "https://www.bbc.co.uk/food/recipes/creamy_truffle_pizza_91668",
"type": "HowTo",
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"title": "Creamy truffle pizza recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Take your pizza to the next level with truffle and a homemade creamy onion Lyonnaise topping. 200ml/7fl oz lukewarm water450g/1lb strong white flour2g fast-action dried yeast15g/½oz salt 200ml/7fl oz lukewarm water 450g/1lb strong white flour 2g fast-action dried yeast 15g/½oz salt 50ml/2fl oz olive oil 20g/¾oz butter300g/10½oz baby onions, thinly sliced 3 tsp finely chopped thyme leaves2 bay leaves2 tsp finely chopped rosemary leaves40g/1½oz caster sugar100ml/3½fl oz white wine vinegar200ml/7fl oz double creamsea salt and freshly ground black pepper 50ml/2fl oz olive oil 20g/¾oz butter 300g/10½oz baby onions, thinly sliced 3 tsp finely chopped thyme leaves 2 bay leaves 2 tsp finely chopped rosemary leaves 40g/1½oz caster sugar 100ml/3½fl oz white wine vinegar 200ml/7fl oz double cream sea salt and freshly ground black pepper 30g/1oz ricotta80g/3oz burrata, torn 15g/½oz baby spinach 20g/¾oz mascarpone 1 fresh truffle, shaved50g/2oz onion Lyonnaise (see above) 30g/1oz ricotta 80g/3oz burrata, torn 15g/½oz baby spinach 20g/¾oz mascarpone 1 fresh truffle, shaved 50g/2oz onion Lyonnaise (see above) Method To make the pizza dough, put the water, yeast and half the flour in a stand mixer fitted with a dough hook and mix for 5 minutes. Add the rest of the flour and the salt and mix for 10 minutes. Turn up the speed for a further 3–4 minutes.Put the dough in a bowl covered with a tea towel (or a large lidded box) and leave to prove in a cool room (approximately 15-18C) overnight, until it has doubled in size. Cut the dough into 300g/10½oz pieces and roll out on a floured surface. Put the pieces onto lightly oiled baking trays. Leave out for 30 minutes to start proving, then put in the fridge and allow the dough to rise once more. Take the dough out of the fridge and leave at room temperature for an hour before you want to cook the pizzas.To make the onion Lyonnaise, heat the olive oil in a saucepan. Once it is hot, melt the butter then add the onions, herbs and sugar. Season with salt and pepper and cook on a medium heat for 12–15 minutes with the saucepan lid on, until just softened. Remove the lid and cook for a further 5 minutes.Add the vinegar and reduce the onions to a sticky jam consistency. Add the cream and reduce by two thirds. Remove any herb stalks and the bay leaves and put in the fridge to cool.Preheat the oven to 220C/200C Fan/Gas 7. Add the toppings to the dough bases and cook for 8–10 minutes, until crisp. To make the pizza dough, put the water, yeast and half the flour in a stand mixer fitted with a dough hook and mix for 5 minutes. Add the rest of the flour and the salt and mix for 10 minutes. Turn up the speed for a further 3–4 minutes. To make the pizza dough, put the water, yeast and half the flour in a stand mixer fitted with a dough hook and mix for 5 minutes. Add the rest of the flour and the salt and mix for 10 minutes. Turn up the speed for a further 3–4 minutes. Put the dough in a bowl covered with a tea towel (or a large lidded box) and leave to prove in a cool room (approximately 15-18C) overnight, until it has doubled in size. Put the dough in a bowl covered with a tea towel (or a large lidded box) and leave to prove in a cool room (approximately 15-18C) overnight, until it has doubled in size. Cut the dough into 300g/10½oz pieces and roll out on a floured surface. Put the pieces onto lightly oiled baking trays. Leave out for 30 minutes to start proving, then put in the fridge and allow the dough to rise once more. Take the dough out of the fridge and leave at room temperature for an hour before you want to cook the pizzas. Cut the dough into 300g/10½oz pieces and roll out on a floured surface. Put the pieces onto lightly oiled baking trays. Leave out for 30 minutes to start proving, then put in the fridge and allow the dough to rise once more. Take the dough out of the fridge and leave at room temperature for an hour before you want to cook the pizzas. To make the onion Lyonnaise, heat the olive oil in a saucepan. Once it is hot, melt the butter then add the onions, herbs and sugar. Season with salt and pepper and cook on a medium heat for 12–15 minutes with the saucepan lid on, until just softened. Remove the lid and cook for a further 5 minutes. To make the onion Lyonnaise, heat the olive oil in a saucepan. Once it is hot, melt the butter then add the onions, herbs and sugar. Season with salt and pepper and cook on a medium heat for 12–15 minutes with the saucepan lid on, until just softened. Remove the lid and cook for a further 5 minutes. Add the vinegar and reduce the onions to a sticky jam consistency. Add the cream and reduce by two thirds. Remove any herb stalks and the bay leaves and put in the fridge to cool. Add the vinegar and reduce the onions to a sticky jam consistency. Add the cream and reduce by two thirds. Remove any herb stalks and the bay leaves and put in the fridge to cool. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Add the toppings to the dough bases and cook for 8–10 minutes, until crisp. Add the toppings to the dough bases and cook for 8–10 minutes, until crisp. Recipe tips There will be plenty of the onion Lyonnaise left; refrigerate in a sealed container and use in pasta or with toast within 3 days. If your mixer cannot hold the amount of dough specified in the recipe, you can try halving the quantity, allowing 250–300g of dough per portion."
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} | f718d3ffc6bfbe394c0d6599cc26cddd89bc6d219af8a937e6b56bc6bc0350eb | Veggie pizza recipe
To make the pizza dough, measure the flour and yeast into a bowl and add salt to taste. Make a well in the centre and add the warm water and extra virgin olive oil. Mix until it comes together. Turn out the dough onto a work surface and knead for 3 minutes, or until it becomes springy and elastic. Place it in an oiled bowl and cover with cling film. Leave to rise for 45 minutes, or until it doubles in size. To make the tomato sauce, heat the olive oil in a frying pan over a medium heat and add the garlic. Cook for 1–2 minutes, then add the tomatoes and oregano, breaking up the tomatoes with a wooden spoon. Season with salt and pepper and simmer for 30 minutes, or until thickened. Mash the tomatoes with a potato masher to get a smoother sauce, if necessary.Preheat the oven to 200°C/180°C Fan/Gas 6.To make the courgette topping, sprinkle the courgettes with salt and leave in a colander for 30 minutes. Rinse thoroughly, then squeeze them dry with kitchen paper. To make the butternut squash topping, melt the butter in a frying pan over a low heat and add the red onions, sugar and some seasoning. Cover with a lid and cook for 30 minutes, stirring occasionally, until caramelised and soft. Lay the squash in a roasting tin and drizzle with the olive oil. Roast for 20 minutes, or until tender. Remove the squash from the oven and turn the temperature up as high as it will go. Place two large baking sheets in the oven.Once the pizza dough has risen, divide it into four balls and roll each one out on a lightly floured surface to make 25–30cm/10–12in pizza bases. Heat a heavy-based frying pan over a high heat and, one at a time, put the pizza bases in the pan to brown and cook the bottoms. Remove the hot baking sheets from the oven and place the browned bases on the sheets. Arrange the courgettes on two of the bases. Top with the garlic, feta, lemon and rosemary.Arrange the squash slices so they radiate out from the centre of the remaining two bases. Spread the caramelised onions over the top and cover with the Stilton and sage leaves. Bake the pizzas for 8–10 minutes, or until the cheese has melted and they are cooked. Serve. To make the pizza dough, measure the flour and yeast into a bowl and add salt to taste. Make a well in the centre and add the warm water and extra virgin olive oil. Mix until it comes together. Turn out the dough onto a work surface and knead for 3 minutes, or until it becomes springy and elastic. Place it in an oiled bowl and cover with cling film. Leave to rise for 45 minutes, or until it doubles in size. To make the pizza dough, measure the flour and yeast into a bowl and add salt to taste. Make a well in the centre and add the warm water and extra virgin olive oil. Mix until it comes together. Turn out the dough onto a work surface and knead for 3 minutes, or until it becomes springy and elastic. Place it in an oiled bowl and cover with cling film. Leave to rise for 45 minutes, or until it doubles in size. To make the tomato sauce, heat the olive oil in a frying pan over a medium heat and add the garlic. Cook for 1–2 minutes, then add the tomatoes and oregano, breaking up the tomatoes with a wooden spoon. Season with salt and pepper and simmer for 30 minutes, or until thickened. Mash the tomatoes with a potato masher to get a smoother sauce, if necessary. To make the tomato sauce, heat the olive oil in a frying pan over a medium heat and add the garlic. Cook for 1–2 minutes, then add the tomatoes and oregano, breaking up the tomatoes with a wooden spoon. Season with salt and pepper and simmer for 30 minutes, or until thickened. Mash the tomatoes with a potato masher to get a smoother sauce, if necessary. Preheat the oven to 200°C/180°C Fan/Gas 6. Preheat the oven to 200°C/180°C Fan/Gas 6. To make the courgette topping, sprinkle the courgettes with salt and leave in a colander for 30 minutes. Rinse thoroughly, then squeeze them dry with kitchen paper. To make the courgette topping, sprinkle the courgettes with salt and leave in a colander for 30 minutes. Rinse thoroughly, then squeeze them dry with kitchen paper. To make the butternut squash topping, melt the butter in a frying pan over a low heat and add the red onions, sugar and some seasoning. Cover with a lid and cook for 30 minutes, stirring occasionally, until caramelised and soft. To make the butternut squash topping, melt the butter in a frying pan over a low heat and add the red onions, sugar and some seasoning. Cover with a lid and cook for 30 minutes, stirring occasionally, until caramelised and soft. Lay the squash in a roasting tin and drizzle with the olive oil. Roast for 20 minutes, or until tender. Lay the squash in a roasting tin and drizzle with the olive oil. Roast for 20 minutes, or until tender. Remove the squash from the oven and turn the temperature up as high as it will go. Place two large baking sheets in the oven. Remove the squash from the oven and turn the temperature up as high as it will go. Place two large baking sheets in the oven. Once the pizza dough has risen, divide it into four balls and roll each one out on a lightly floured surface to make 25–30cm/10–12in pizza bases. Once the pizza dough has risen, divide it into four balls and roll each one out on a lightly floured surface to make 25–30cm/10–12in pizza bases. Heat a heavy-based frying pan over a high heat and, one at a time, put the pizza bases in the pan to brown and cook the bottoms. Remove the hot baking sheets from the oven and place the browned bases on the sheets. Heat a heavy-based frying pan over a high heat and, one at a time, put the pizza bases in the pan to brown and cook the bottoms. Remove the hot baking sheets from the oven and place the browned bases on the sheets. Arrange the courgettes on two of the bases. Top with the garlic, feta, lemon and rosemary. Arrange the courgettes on two of the bases. Top with the garlic, feta, lemon and rosemary. Arrange the squash slices so they radiate out from the centre of the remaining two bases. Spread the caramelised onions over the top and cover with the Stilton and sage leaves. Arrange the squash slices so they radiate out from the centre of the remaining two bases. Spread the caramelised onions over the top and cover with the Stilton and sage leaves. Bake the pizzas for 8–10 minutes, or until the cheese has melted and they are cooked. Serve. Bake the pizzas for 8–10 minutes, or until the cheese has melted and they are cooked. Serve. | {
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"url": "https://www.bbc.co.uk/food/recipes/veggie_pizzas_63934",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Veggie pizza recipe",
"content": "To make the pizza dough, measure the flour and yeast into a bowl and add salt to taste. Make a well in the centre and add the warm water and extra virgin olive oil. Mix until it comes together. Turn out the dough onto a work surface and knead for 3 minutes, or until it becomes springy and elastic. Place it in an oiled bowl and cover with cling film. Leave to rise for 45 minutes, or until it doubles in size. To make the tomato sauce, heat the olive oil in a frying pan over a medium heat and add the garlic. Cook for 1–2 minutes, then add the tomatoes and oregano, breaking up the tomatoes with a wooden spoon. Season with salt and pepper and simmer for 30 minutes, or until thickened. Mash the tomatoes with a potato masher to get a smoother sauce, if necessary.Preheat the oven to 200°C/180°C Fan/Gas 6.To make the courgette topping, sprinkle the courgettes with salt and leave in a colander for 30 minutes. Rinse thoroughly, then squeeze them dry with kitchen paper. To make the butternut squash topping, melt the butter in a frying pan over a low heat and add the red onions, sugar and some seasoning. Cover with a lid and cook for 30 minutes, stirring occasionally, until caramelised and soft. Lay the squash in a roasting tin and drizzle with the olive oil. Roast for 20 minutes, or until tender. Remove the squash from the oven and turn the temperature up as high as it will go. Place two large baking sheets in the oven.Once the pizza dough has risen, divide it into four balls and roll each one out on a lightly floured surface to make 25–30cm/10–12in pizza bases. Heat a heavy-based frying pan over a high heat and, one at a time, put the pizza bases in the pan to brown and cook the bottoms. Remove the hot baking sheets from the oven and place the browned bases on the sheets. Arrange the courgettes on two of the bases. Top with the garlic, feta, lemon and rosemary.Arrange the squash slices so they radiate out from the centre of the remaining two bases. Spread the caramelised onions over the top and cover with the Stilton and sage leaves. Bake the pizzas for 8–10 minutes, or until the cheese has melted and they are cooked. Serve. To make the pizza dough, measure the flour and yeast into a bowl and add salt to taste. Make a well in the centre and add the warm water and extra virgin olive oil. Mix until it comes together. Turn out the dough onto a work surface and knead for 3 minutes, or until it becomes springy and elastic. Place it in an oiled bowl and cover with cling film. Leave to rise for 45 minutes, or until it doubles in size. To make the pizza dough, measure the flour and yeast into a bowl and add salt to taste. Make a well in the centre and add the warm water and extra virgin olive oil. Mix until it comes together. Turn out the dough onto a work surface and knead for 3 minutes, or until it becomes springy and elastic. Place it in an oiled bowl and cover with cling film. Leave to rise for 45 minutes, or until it doubles in size. To make the tomato sauce, heat the olive oil in a frying pan over a medium heat and add the garlic. Cook for 1–2 minutes, then add the tomatoes and oregano, breaking up the tomatoes with a wooden spoon. Season with salt and pepper and simmer for 30 minutes, or until thickened. Mash the tomatoes with a potato masher to get a smoother sauce, if necessary. To make the tomato sauce, heat the olive oil in a frying pan over a medium heat and add the garlic. Cook for 1–2 minutes, then add the tomatoes and oregano, breaking up the tomatoes with a wooden spoon. Season with salt and pepper and simmer for 30 minutes, or until thickened. Mash the tomatoes with a potato masher to get a smoother sauce, if necessary. Preheat the oven to 200°C/180°C Fan/Gas 6. Preheat the oven to 200°C/180°C Fan/Gas 6. To make the courgette topping, sprinkle the courgettes with salt and leave in a colander for 30 minutes. Rinse thoroughly, then squeeze them dry with kitchen paper. To make the courgette topping, sprinkle the courgettes with salt and leave in a colander for 30 minutes. Rinse thoroughly, then squeeze them dry with kitchen paper. To make the butternut squash topping, melt the butter in a frying pan over a low heat and add the red onions, sugar and some seasoning. Cover with a lid and cook for 30 minutes, stirring occasionally, until caramelised and soft. To make the butternut squash topping, melt the butter in a frying pan over a low heat and add the red onions, sugar and some seasoning. Cover with a lid and cook for 30 minutes, stirring occasionally, until caramelised and soft. Lay the squash in a roasting tin and drizzle with the olive oil. Roast for 20 minutes, or until tender. Lay the squash in a roasting tin and drizzle with the olive oil. Roast for 20 minutes, or until tender. Remove the squash from the oven and turn the temperature up as high as it will go. Place two large baking sheets in the oven. Remove the squash from the oven and turn the temperature up as high as it will go. Place two large baking sheets in the oven. Once the pizza dough has risen, divide it into four balls and roll each one out on a lightly floured surface to make 25–30cm/10–12in pizza bases. Once the pizza dough has risen, divide it into four balls and roll each one out on a lightly floured surface to make 25–30cm/10–12in pizza bases. Heat a heavy-based frying pan over a high heat and, one at a time, put the pizza bases in the pan to brown and cook the bottoms. Remove the hot baking sheets from the oven and place the browned bases on the sheets. Heat a heavy-based frying pan over a high heat and, one at a time, put the pizza bases in the pan to brown and cook the bottoms. Remove the hot baking sheets from the oven and place the browned bases on the sheets. Arrange the courgettes on two of the bases. Top with the garlic, feta, lemon and rosemary. Arrange the courgettes on two of the bases. Top with the garlic, feta, lemon and rosemary. Arrange the squash slices so they radiate out from the centre of the remaining two bases. Spread the caramelised onions over the top and cover with the Stilton and sage leaves. Arrange the squash slices so they radiate out from the centre of the remaining two bases. Spread the caramelised onions over the top and cover with the Stilton and sage leaves. Bake the pizzas for 8–10 minutes, or until the cheese has melted and they are cooked. Serve. Bake the pizzas for 8–10 minutes, or until the cheese has melted and they are cooked. Serve."
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} | 3dfe68453e838b9399240f140f833f5bc8acca3efd9ef7e9d3fb8e323740f1a0 | Pepperoni pizza recipe
An average of 5.0 out of 5 stars from 3 ratings This quick pepperoni pizza doesn’t need to prove, so it can be ready in less than 30 minutes. 300g/10½oz strong white flour, plus extra for dusting1x 7g sachet fast-action yeast1½ tsp salt175ml/6fl oz warm water3 tbsp extra virgin olive oil, plus extra for greasing 300g/10½oz strong white flour, plus extra for dusting 1x 7g sachet fast-action yeast 1½ tsp salt 175ml/6fl oz warm water 3 tbsp extra virgin olive oil, plus extra for greasing 100ml/3½fl oz passata1 roasted red pepper, skin removed, sliced (or 200g/7oz jar small, piquant roasted peppers, available from delicatessens and online)200g/7oz pepperoni, sliced into rounds200g/7oz mozzarella, broken into pieces or sliceddrizzle extra virgin olive oilfew sprigs fresh basil leavessalt and freshly ground black pepper 100ml/3½fl oz passata 1 roasted red pepper, skin removed, sliced (or 200g/7oz jar small, piquant roasted peppers, available from delicatessens and online) 200g/7oz pepperoni, sliced into rounds 200g/7oz mozzarella, broken into pieces or sliced drizzle extra virgin olive oil few sprigs fresh basil leaves salt and freshly ground black pepper Method Preheat the oven to 240C/220 Fan/Gas 9. For the pizza dough, place the flour, yeast and salt into a large mixing bowl and stir to combine. Make a well in the centre of the dry ingredients and pour in the warm water and oil. Mix the wet ingredients into the dry ingredients using first a wooden spoon, then your hands, until the mixture comes together as a soft ball of dough. Turn out the dough onto a lightly floured work surface and knead it thoroughly for 8-10 minutes, or until the dough has become smooth and springy to the touch and is no longer sticky. Use a floured finger to make an indent in the surface of the dough; it should spring back when the dough is ready.Dust the work surface again with a little more flour, then roll out the pizza dough, moving it around on the work surface as you roll to keep the shape circular and prevent the dough from sticking, until you have a large, thin disc. Press your fingertips down into the dough all over the pizza base. This prevents it from rising too much during cooking.For the topping, spread the passata over the pizza base, leaving a 2cm/1in gap around the edge. Season, to taste, with salt and freshly ground black pepper. Scatter over the roasted pepper slices, pepperoni slices and pieces of mozzarella. Bake the pizza in the oven for 10-15 mins, or until the base is crisp and starting to char around the edges. Before serving, drizzle over a little olive oil, garnish with the basil sprigs, and season again with a grinding of black pepper. Preheat the oven to 240C/220 Fan/Gas 9. Preheat the oven to 240C/220 Fan/Gas 9. For the pizza dough, place the flour, yeast and salt into a large mixing bowl and stir to combine. Make a well in the centre of the dry ingredients and pour in the warm water and oil. Mix the wet ingredients into the dry ingredients using first a wooden spoon, then your hands, until the mixture comes together as a soft ball of dough. For the pizza dough, place the flour, yeast and salt into a large mixing bowl and stir to combine. Make a well in the centre of the dry ingredients and pour in the warm water and oil. Mix the wet ingredients into the dry ingredients using first a wooden spoon, then your hands, until the mixture comes together as a soft ball of dough. Turn out the dough onto a lightly floured work surface and knead it thoroughly for 8-10 minutes, or until the dough has become smooth and springy to the touch and is no longer sticky. Use a floured finger to make an indent in the surface of the dough; it should spring back when the dough is ready. Turn out the dough onto a lightly floured work surface and knead it thoroughly for 8-10 minutes, or until the dough has become smooth and springy to the touch and is no longer sticky. Use a floured finger to make an indent in the surface of the dough; it should spring back when the dough is ready. Dust the work surface again with a little more flour, then roll out the pizza dough, moving it around on the work surface as you roll to keep the shape circular and prevent the dough from sticking, until you have a large, thin disc. Press your fingertips down into the dough all over the pizza base. This prevents it from rising too much during cooking. Dust the work surface again with a little more flour, then roll out the pizza dough, moving it around on the work surface as you roll to keep the shape circular and prevent the dough from sticking, until you have a large, thin disc. Press your fingertips down into the dough all over the pizza base. This prevents it from rising too much during cooking. For the topping, spread the passata over the pizza base, leaving a 2cm/1in gap around the edge. Season, to taste, with salt and freshly ground black pepper. Scatter over the roasted pepper slices, pepperoni slices and pieces of mozzarella. For the topping, spread the passata over the pizza base, leaving a 2cm/1in gap around the edge. Season, to taste, with salt and freshly ground black pepper. Scatter over the roasted pepper slices, pepperoni slices and pieces of mozzarella. Bake the pizza in the oven for 10-15 mins, or until the base is crisp and starting to char around the edges. Before serving, drizzle over a little olive oil, garnish with the basil sprigs, and season again with a grinding of black pepper. Bake the pizza in the oven for 10-15 mins, or until the base is crisp and starting to char around the edges. Before serving, drizzle over a little olive oil, garnish with the basil sprigs, and season again with a grinding of black pepper. Recipe tips If you haven’t prepared the topping ingredients in advance, slide the pizza base onto a lightly floured baking sheet and cover with a damp, clean tea towel or a sheet of lightly oiled cling film. This will prevent the dough from drying out. | {
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Pepperoni pizza recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings This quick pepperoni pizza doesn’t need to prove, so it can be ready in less than 30 minutes. 300g/10½oz strong white flour, plus extra for dusting1x 7g sachet fast-action yeast1½ tsp salt175ml/6fl oz warm water3 tbsp extra virgin olive oil, plus extra for greasing 300g/10½oz strong white flour, plus extra for dusting 1x 7g sachet fast-action yeast 1½ tsp salt 175ml/6fl oz warm water 3 tbsp extra virgin olive oil, plus extra for greasing 100ml/3½fl oz passata1 roasted red pepper, skin removed, sliced (or 200g/7oz jar small, piquant roasted peppers, available from delicatessens and online)200g/7oz pepperoni, sliced into rounds200g/7oz mozzarella, broken into pieces or sliceddrizzle extra virgin olive oilfew sprigs fresh basil leavessalt and freshly ground black pepper 100ml/3½fl oz passata 1 roasted red pepper, skin removed, sliced (or 200g/7oz jar small, piquant roasted peppers, available from delicatessens and online) 200g/7oz pepperoni, sliced into rounds 200g/7oz mozzarella, broken into pieces or sliced drizzle extra virgin olive oil few sprigs fresh basil leaves salt and freshly ground black pepper Method Preheat the oven to 240C/220 Fan/Gas 9. For the pizza dough, place the flour, yeast and salt into a large mixing bowl and stir to combine. Make a well in the centre of the dry ingredients and pour in the warm water and oil. Mix the wet ingredients into the dry ingredients using first a wooden spoon, then your hands, until the mixture comes together as a soft ball of dough. Turn out the dough onto a lightly floured work surface and knead it thoroughly for 8-10 minutes, or until the dough has become smooth and springy to the touch and is no longer sticky. Use a floured finger to make an indent in the surface of the dough; it should spring back when the dough is ready.Dust the work surface again with a little more flour, then roll out the pizza dough, moving it around on the work surface as you roll to keep the shape circular and prevent the dough from sticking, until you have a large, thin disc. Press your fingertips down into the dough all over the pizza base. This prevents it from rising too much during cooking.For the topping, spread the passata over the pizza base, leaving a 2cm/1in gap around the edge. Season, to taste, with salt and freshly ground black pepper. Scatter over the roasted pepper slices, pepperoni slices and pieces of mozzarella. Bake the pizza in the oven for 10-15 mins, or until the base is crisp and starting to char around the edges. Before serving, drizzle over a little olive oil, garnish with the basil sprigs, and season again with a grinding of black pepper. Preheat the oven to 240C/220 Fan/Gas 9. Preheat the oven to 240C/220 Fan/Gas 9. For the pizza dough, place the flour, yeast and salt into a large mixing bowl and stir to combine. Make a well in the centre of the dry ingredients and pour in the warm water and oil. Mix the wet ingredients into the dry ingredients using first a wooden spoon, then your hands, until the mixture comes together as a soft ball of dough. For the pizza dough, place the flour, yeast and salt into a large mixing bowl and stir to combine. Make a well in the centre of the dry ingredients and pour in the warm water and oil. Mix the wet ingredients into the dry ingredients using first a wooden spoon, then your hands, until the mixture comes together as a soft ball of dough. Turn out the dough onto a lightly floured work surface and knead it thoroughly for 8-10 minutes, or until the dough has become smooth and springy to the touch and is no longer sticky. Use a floured finger to make an indent in the surface of the dough; it should spring back when the dough is ready. Turn out the dough onto a lightly floured work surface and knead it thoroughly for 8-10 minutes, or until the dough has become smooth and springy to the touch and is no longer sticky. Use a floured finger to make an indent in the surface of the dough; it should spring back when the dough is ready. Dust the work surface again with a little more flour, then roll out the pizza dough, moving it around on the work surface as you roll to keep the shape circular and prevent the dough from sticking, until you have a large, thin disc. Press your fingertips down into the dough all over the pizza base. This prevents it from rising too much during cooking. Dust the work surface again with a little more flour, then roll out the pizza dough, moving it around on the work surface as you roll to keep the shape circular and prevent the dough from sticking, until you have a large, thin disc. Press your fingertips down into the dough all over the pizza base. This prevents it from rising too much during cooking. For the topping, spread the passata over the pizza base, leaving a 2cm/1in gap around the edge. Season, to taste, with salt and freshly ground black pepper. Scatter over the roasted pepper slices, pepperoni slices and pieces of mozzarella. For the topping, spread the passata over the pizza base, leaving a 2cm/1in gap around the edge. Season, to taste, with salt and freshly ground black pepper. Scatter over the roasted pepper slices, pepperoni slices and pieces of mozzarella. Bake the pizza in the oven for 10-15 mins, or until the base is crisp and starting to char around the edges. Before serving, drizzle over a little olive oil, garnish with the basil sprigs, and season again with a grinding of black pepper. Bake the pizza in the oven for 10-15 mins, or until the base is crisp and starting to char around the edges. Before serving, drizzle over a little olive oil, garnish with the basil sprigs, and season again with a grinding of black pepper. Recipe tips If you haven’t prepared the topping ingredients in advance, slide the pizza base onto a lightly floured baking sheet and cover with a damp, clean tea towel or a sheet of lightly oiled cling film. This will prevent the dough from drying out."
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} | f8bd4d9fe15369aa995be313a9f187fd47bc8f7b8287bba1591228e311ef64b4 | Neapolitan-style pizza recipe
An average of 5.0 out of 5 stars from 5 ratings Gennaro Contaldo knows a thing or two about pizza. But his easy pizza recipe from Naples holds a few surprises! 500g/1lb 2oz strong plain flour 1 tsp salt 1 tsp fresh yeast 325ml/11fl oz lukewarm water 500g/1lb 2oz strong plain flour 1 tsp salt 1 tsp fresh yeast 325ml/11fl oz lukewarm water 300g canned plum tomatoes salt and freshly ground black pepper 4 tbsp extra virgin olive oil 30g/1oz Parmesan, freshly grated a few fresh basil leaves or some dried oregano 140g/5oz mozzarella, roughly chopped extra virgin olive oil, for drizzling 300g canned plum tomatoes salt and freshly ground black pepper 4 tbsp extra virgin olive oil 30g/1oz Parmesan, freshly grated a few fresh basil leaves or some dried oregano 140g/5oz mozzarella, roughly chopped extra virgin olive oil, for drizzling 1 garlic clove, finely chopped1 rosemary sprig, chopped30g/1oz taleggio, grated2 slices speck½ courgette, sliced¼ aubergine, sliced1 slice prosciuttohandful rocket leaves 1 garlic clove, finely chopped 1 rosemary sprig, chopped 30g/1oz taleggio, grated 2 slices speck ½ courgette, sliced ¼ aubergine, sliced 1 slice prosciutto handful rocket leaves Method Preheat the oven to 250C/500F/Gas 9. In a large bowl, place the flour and salt together. Dissolve the yeast in the lukewarm water and gradually add to the flour. Mix well until you obtain a dough. If you find the dough too sticky, just add a little flour. Shape the dough into a ball and leave to rest covered with a cloth for 5 minutes. After this time, you will find the dough much more pliable to work with. Knead the dough and split into two. Knead each piece for a couple of minutes each and form into balls. Sprinkle some flour on a clean kitchen cloth and place the dough on it covering with a slightly damp cloth. Leave to rise in a warm place for 30 minutes. Place the tomatoes in a bowl and squash them slightly, add salt and pepper and mix well. Sprinkle some flour on a clean work surface and with your fingers spread the dough into a roughly round shape with a border. Make the dough as thin as a pancake but beware not to split the dough. Sprinkle some breadcrumbs on two large flat baking sheets and place the pizza bases on them. Spread a little of the tomato evenly over each base - not put too much as the pizza will go soggy. Drizzle with olive oil, sprinkle with parmesan cheese, add a few basil leaves or sprinkle some oregano and top with pieces of mozzarella cheese. Then add topping of your choice.Place in the hot oven for 7 minutes (a couple of minutes longer if you prefer your pizza crispy). Remove from the oven, drizzle with some olive oil and eat immediately - pizzas are not very nice cold or reheated! Preheat the oven to 250C/500F/Gas 9. Preheat the oven to 250C/500F/Gas 9. In a large bowl, place the flour and salt together. Dissolve the yeast in the lukewarm water and gradually add to the flour. Mix well until you obtain a dough. If you find the dough too sticky, just add a little flour. In a large bowl, place the flour and salt together. Dissolve the yeast in the lukewarm water and gradually add to the flour. Mix well until you obtain a dough. If you find the dough too sticky, just add a little flour. Shape the dough into a ball and leave to rest covered with a cloth for 5 minutes. After this time, you will find the dough much more pliable to work with. Knead the dough and split into two. Knead each piece for a couple of minutes each and form into balls. Sprinkle some flour on a clean kitchen cloth and place the dough on it covering with a slightly damp cloth. Leave to rise in a warm place for 30 minutes. Shape the dough into a ball and leave to rest covered with a cloth for 5 minutes. After this time, you will find the dough much more pliable to work with. Knead the dough and split into two. Knead each piece for a couple of minutes each and form into balls. Sprinkle some flour on a clean kitchen cloth and place the dough on it covering with a slightly damp cloth. Leave to rise in a warm place for 30 minutes. Place the tomatoes in a bowl and squash them slightly, add salt and pepper and mix well. Place the tomatoes in a bowl and squash them slightly, add salt and pepper and mix well. Sprinkle some flour on a clean work surface and with your fingers spread the dough into a roughly round shape with a border. Make the dough as thin as a pancake but beware not to split the dough. Sprinkle some breadcrumbs on two large flat baking sheets and place the pizza bases on them. Sprinkle some flour on a clean work surface and with your fingers spread the dough into a roughly round shape with a border. Make the dough as thin as a pancake but beware not to split the dough. Sprinkle some breadcrumbs on two large flat baking sheets and place the pizza bases on them. Spread a little of the tomato evenly over each base - not put too much as the pizza will go soggy. Drizzle with olive oil, sprinkle with parmesan cheese, add a few basil leaves or sprinkle some oregano and top with pieces of mozzarella cheese. Then add topping of your choice. Spread a little of the tomato evenly over each base - not put too much as the pizza will go soggy. Drizzle with olive oil, sprinkle with parmesan cheese, add a few basil leaves or sprinkle some oregano and top with pieces of mozzarella cheese. Then add topping of your choice. Place in the hot oven for 7 minutes (a couple of minutes longer if you prefer your pizza crispy). Remove from the oven, drizzle with some olive oil and eat immediately - pizzas are not very nice cold or reheated! Place in the hot oven for 7 minutes (a couple of minutes longer if you prefer your pizza crispy). Remove from the oven, drizzle with some olive oil and eat immediately - pizzas are not very nice cold or reheated! | {
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"content": "An average of 5.0 out of 5 stars from 5 ratings Gennaro Contaldo knows a thing or two about pizza. But his easy pizza recipe from Naples holds a few surprises! 500g/1lb 2oz strong plain flour 1 tsp salt 1 tsp fresh yeast 325ml/11fl oz lukewarm water 500g/1lb 2oz strong plain flour 1 tsp salt 1 tsp fresh yeast 325ml/11fl oz lukewarm water 300g canned plum tomatoes salt and freshly ground black pepper 4 tbsp extra virgin olive oil 30g/1oz Parmesan, freshly grated a few fresh basil leaves or some dried oregano 140g/5oz mozzarella, roughly chopped extra virgin olive oil, for drizzling 300g canned plum tomatoes salt and freshly ground black pepper 4 tbsp extra virgin olive oil 30g/1oz Parmesan, freshly grated a few fresh basil leaves or some dried oregano 140g/5oz mozzarella, roughly chopped extra virgin olive oil, for drizzling 1 garlic clove, finely chopped1 rosemary sprig, chopped30g/1oz taleggio, grated2 slices speck½ courgette, sliced¼ aubergine, sliced1 slice prosciuttohandful rocket leaves 1 garlic clove, finely chopped 1 rosemary sprig, chopped 30g/1oz taleggio, grated 2 slices speck ½ courgette, sliced ¼ aubergine, sliced 1 slice prosciutto handful rocket leaves Method Preheat the oven to 250C/500F/Gas 9. In a large bowl, place the flour and salt together. Dissolve the yeast in the lukewarm water and gradually add to the flour. Mix well until you obtain a dough. If you find the dough too sticky, just add a little flour. Shape the dough into a ball and leave to rest covered with a cloth for 5 minutes. After this time, you will find the dough much more pliable to work with. Knead the dough and split into two. Knead each piece for a couple of minutes each and form into balls. Sprinkle some flour on a clean kitchen cloth and place the dough on it covering with a slightly damp cloth. Leave to rise in a warm place for 30 minutes. Place the tomatoes in a bowl and squash them slightly, add salt and pepper and mix well. Sprinkle some flour on a clean work surface and with your fingers spread the dough into a roughly round shape with a border. Make the dough as thin as a pancake but beware not to split the dough. Sprinkle some breadcrumbs on two large flat baking sheets and place the pizza bases on them. Spread a little of the tomato evenly over each base - not put too much as the pizza will go soggy. Drizzle with olive oil, sprinkle with parmesan cheese, add a few basil leaves or sprinkle some oregano and top with pieces of mozzarella cheese. Then add topping of your choice.Place in the hot oven for 7 minutes (a couple of minutes longer if you prefer your pizza crispy). Remove from the oven, drizzle with some olive oil and eat immediately - pizzas are not very nice cold or reheated! Preheat the oven to 250C/500F/Gas 9. Preheat the oven to 250C/500F/Gas 9. In a large bowl, place the flour and salt together. Dissolve the yeast in the lukewarm water and gradually add to the flour. Mix well until you obtain a dough. If you find the dough too sticky, just add a little flour. In a large bowl, place the flour and salt together. Dissolve the yeast in the lukewarm water and gradually add to the flour. Mix well until you obtain a dough. If you find the dough too sticky, just add a little flour. Shape the dough into a ball and leave to rest covered with a cloth for 5 minutes. After this time, you will find the dough much more pliable to work with. Knead the dough and split into two. Knead each piece for a couple of minutes each and form into balls. Sprinkle some flour on a clean kitchen cloth and place the dough on it covering with a slightly damp cloth. Leave to rise in a warm place for 30 minutes. Shape the dough into a ball and leave to rest covered with a cloth for 5 minutes. After this time, you will find the dough much more pliable to work with. Knead the dough and split into two. Knead each piece for a couple of minutes each and form into balls. Sprinkle some flour on a clean kitchen cloth and place the dough on it covering with a slightly damp cloth. Leave to rise in a warm place for 30 minutes. Place the tomatoes in a bowl and squash them slightly, add salt and pepper and mix well. Place the tomatoes in a bowl and squash them slightly, add salt and pepper and mix well. Sprinkle some flour on a clean work surface and with your fingers spread the dough into a roughly round shape with a border. Make the dough as thin as a pancake but beware not to split the dough. Sprinkle some breadcrumbs on two large flat baking sheets and place the pizza bases on them. Sprinkle some flour on a clean work surface and with your fingers spread the dough into a roughly round shape with a border. Make the dough as thin as a pancake but beware not to split the dough. Sprinkle some breadcrumbs on two large flat baking sheets and place the pizza bases on them. Spread a little of the tomato evenly over each base - not put too much as the pizza will go soggy. Drizzle with olive oil, sprinkle with parmesan cheese, add a few basil leaves or sprinkle some oregano and top with pieces of mozzarella cheese. Then add topping of your choice. Spread a little of the tomato evenly over each base - not put too much as the pizza will go soggy. Drizzle with olive oil, sprinkle with parmesan cheese, add a few basil leaves or sprinkle some oregano and top with pieces of mozzarella cheese. Then add topping of your choice. Place in the hot oven for 7 minutes (a couple of minutes longer if you prefer your pizza crispy). Remove from the oven, drizzle with some olive oil and eat immediately - pizzas are not very nice cold or reheated! Place in the hot oven for 7 minutes (a couple of minutes longer if you prefer your pizza crispy). Remove from the oven, drizzle with some olive oil and eat immediately - pizzas are not very nice cold or reheated!"
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} | 2c047fe70212240a1f5aca8dda9ba8aee70b4c1c50591f774df3dfe36a8ec56e | Spinach and taleggio pizza recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/images/ic/832xn/p0239wsj.jpg Taleggio cheese melts wonderfully making it a flavoursome choice for this topping with anchovies, chilli and egg. 5g fresh yeast1 tbsp sugar250g/9oz strong flour5g saltdrizzle of olive oil 5g fresh yeast 1 tbsp sugar 250g/9oz strong flour 5g salt drizzle of olive oil 250g/9oz spinach, cooked and squeezed dryanchovies, to taste100-200g/3½ -7oz taleggio, slicedfreshly ground peppergarlic and chilli oil, optional1 free-range egg 250g/9oz spinach, cooked and squeezed dry anchovies, to taste 100-200g/3½ -7oz taleggio, sliced freshly ground pepper garlic and chilli oil, optional 1 free-range egg 5 tbsp extra virgin olive oil1 tbsp Dijon mustard50ml/2fl oz red wine vinegarsalt and pepper2 heads chicory1 lemon, zest only 5 tbsp extra virgin olive oil 1 tbsp Dijon mustard 50ml/2fl oz red wine vinegar salt and pepper 2 heads chicory 1 lemon, zest only Method For the dough, dissolve the yeast in 125ml/4fl oz water along with the sugar. Mix the flour and salt in a separate bowl and then slowly add the liquid to the dry ingredients. Add a drizzle of olive oil and knead for 5-10 minutes. Allow to prove for half an hour in a warm place.When ready to cook the pizzas, preheat the oven to 220C/425F/Gas 7. Place two baking trays in the oven to heat.Divide the dough into two pieces and roll out flat. Each will make one pizza big enough to serve two people, depending on the size of their appetites. (You can make just one pizza now and freeze the other pizza base for next time. Defrost it before baking.) Spread with the cooked spinach, anchovies, taleggio, freshly ground black pepper and drizzle with garlic and chilli oil, if using. Finally crack an egg in the centre. Place on the hot baking trays and bake in the oven for 5-10 minutes.Finish with another optional drizzle of garlic oil and chilli oil. For the salad, combine the olive oil, Dijon mustard, vinegar, salt and pepper for the dressing. Place the chicory leaves on a serving plate, scatter over the lemon zest and toss with the dressing just before serving. Serve with slices of pizza. For the dough, dissolve the yeast in 125ml/4fl oz water along with the sugar. Mix the flour and salt in a separate bowl and then slowly add the liquid to the dry ingredients. Add a drizzle of olive oil and knead for 5-10 minutes. Allow to prove for half an hour in a warm place. For the dough, dissolve the yeast in 125ml/4fl oz water along with the sugar. Mix the flour and salt in a separate bowl and then slowly add the liquid to the dry ingredients. Add a drizzle of olive oil and knead for 5-10 minutes. Allow to prove for half an hour in a warm place. When ready to cook the pizzas, preheat the oven to 220C/425F/Gas 7. Place two baking trays in the oven to heat. When ready to cook the pizzas, preheat the oven to 220C/425F/Gas 7. Place two baking trays in the oven to heat. Divide the dough into two pieces and roll out flat. Each will make one pizza big enough to serve two people, depending on the size of their appetites. (You can make just one pizza now and freeze the other pizza base for next time. Defrost it before baking.) Divide the dough into two pieces and roll out flat. Each will make one pizza big enough to serve two people, depending on the size of their appetites. (You can make just one pizza now and freeze the other pizza base for next time. Defrost it before baking.) Spread with the cooked spinach, anchovies, taleggio, freshly ground black pepper and drizzle with garlic and chilli oil, if using. Finally crack an egg in the centre. Place on the hot baking trays and bake in the oven for 5-10 minutes. Spread with the cooked spinach, anchovies, taleggio, freshly ground black pepper and drizzle with garlic and chilli oil, if using. Finally crack an egg in the centre. Place on the hot baking trays and bake in the oven for 5-10 minutes. Finish with another optional drizzle of garlic oil and chilli oil. Finish with another optional drizzle of garlic oil and chilli oil. For the salad, combine the olive oil, Dijon mustard, vinegar, salt and pepper for the dressing. Place the chicory leaves on a serving plate, scatter over the lemon zest and toss with the dressing just before serving. Serve with slices of pizza. For the salad, combine the olive oil, Dijon mustard, vinegar, salt and pepper for the dressing. Place the chicory leaves on a serving plate, scatter over the lemon zest and toss with the dressing just before serving. Serve with slices of pizza. | {
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"title": "Spinach and taleggio pizza recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/images/ic/832xn/p0239wsj.jpg Taleggio cheese melts wonderfully making it a flavoursome choice for this topping with anchovies, chilli and egg. 5g fresh yeast1 tbsp sugar250g/9oz strong flour5g saltdrizzle of olive oil 5g fresh yeast 1 tbsp sugar 250g/9oz strong flour 5g salt drizzle of olive oil 250g/9oz spinach, cooked and squeezed dryanchovies, to taste100-200g/3½ -7oz taleggio, slicedfreshly ground peppergarlic and chilli oil, optional1 free-range egg 250g/9oz spinach, cooked and squeezed dry anchovies, to taste 100-200g/3½ -7oz taleggio, sliced freshly ground pepper garlic and chilli oil, optional 1 free-range egg 5 tbsp extra virgin olive oil1 tbsp Dijon mustard50ml/2fl oz red wine vinegarsalt and pepper2 heads chicory1 lemon, zest only 5 tbsp extra virgin olive oil 1 tbsp Dijon mustard 50ml/2fl oz red wine vinegar salt and pepper 2 heads chicory 1 lemon, zest only Method For the dough, dissolve the yeast in 125ml/4fl oz water along with the sugar. Mix the flour and salt in a separate bowl and then slowly add the liquid to the dry ingredients. Add a drizzle of olive oil and knead for 5-10 minutes. Allow to prove for half an hour in a warm place.When ready to cook the pizzas, preheat the oven to 220C/425F/Gas 7. Place two baking trays in the oven to heat.Divide the dough into two pieces and roll out flat. Each will make one pizza big enough to serve two people, depending on the size of their appetites. (You can make just one pizza now and freeze the other pizza base for next time. Defrost it before baking.) Spread with the cooked spinach, anchovies, taleggio, freshly ground black pepper and drizzle with garlic and chilli oil, if using. Finally crack an egg in the centre. Place on the hot baking trays and bake in the oven for 5-10 minutes.Finish with another optional drizzle of garlic oil and chilli oil. For the salad, combine the olive oil, Dijon mustard, vinegar, salt and pepper for the dressing. Place the chicory leaves on a serving plate, scatter over the lemon zest and toss with the dressing just before serving. Serve with slices of pizza. For the dough, dissolve the yeast in 125ml/4fl oz water along with the sugar. Mix the flour and salt in a separate bowl and then slowly add the liquid to the dry ingredients. Add a drizzle of olive oil and knead for 5-10 minutes. Allow to prove for half an hour in a warm place. For the dough, dissolve the yeast in 125ml/4fl oz water along with the sugar. Mix the flour and salt in a separate bowl and then slowly add the liquid to the dry ingredients. Add a drizzle of olive oil and knead for 5-10 minutes. Allow to prove for half an hour in a warm place. When ready to cook the pizzas, preheat the oven to 220C/425F/Gas 7. Place two baking trays in the oven to heat. When ready to cook the pizzas, preheat the oven to 220C/425F/Gas 7. Place two baking trays in the oven to heat. Divide the dough into two pieces and roll out flat. Each will make one pizza big enough to serve two people, depending on the size of their appetites. (You can make just one pizza now and freeze the other pizza base for next time. Defrost it before baking.) Divide the dough into two pieces and roll out flat. Each will make one pizza big enough to serve two people, depending on the size of their appetites. (You can make just one pizza now and freeze the other pizza base for next time. Defrost it before baking.) Spread with the cooked spinach, anchovies, taleggio, freshly ground black pepper and drizzle with garlic and chilli oil, if using. Finally crack an egg in the centre. Place on the hot baking trays and bake in the oven for 5-10 minutes. Spread with the cooked spinach, anchovies, taleggio, freshly ground black pepper and drizzle with garlic and chilli oil, if using. Finally crack an egg in the centre. Place on the hot baking trays and bake in the oven for 5-10 minutes. Finish with another optional drizzle of garlic oil and chilli oil. Finish with another optional drizzle of garlic oil and chilli oil. For the salad, combine the olive oil, Dijon mustard, vinegar, salt and pepper for the dressing. Place the chicory leaves on a serving plate, scatter over the lemon zest and toss with the dressing just before serving. Serve with slices of pizza. For the salad, combine the olive oil, Dijon mustard, vinegar, salt and pepper for the dressing. Place the chicory leaves on a serving plate, scatter over the lemon zest and toss with the dressing just before serving. Serve with slices of pizza."
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} | af151b5766de4ba08f6dc3ef6de804279e12d962f306261876aa1a836fe9d3e0 | Prosciutto, mozzarella and fig pizza recipe
An average of 4.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/prosciutto_mozzarella_98052_16x9.jpg Once you've mastered Lorraine Pascale's basic pizza dough, vary the toppings according to your mood. Equipment and preparation: You will need a very large baking tray, or a 30cm/12in pizza plate. 250g/9oz strong white bread flour, plus extra for dusting1 tsp salt½ tsp fast-action dried yeast125–145ml/4½–5fl oz warm water2 tbsp extra virgin olive oil, plus extra for oiling and drizzling 250g/9oz strong white bread flour, plus extra for dusting 1 tsp salt ½ tsp fast-action dried yeast 125–145ml/4½–5fl oz warm water 2 tbsp extra virgin olive oil, plus extra for oiling and drizzling 1 tube good-quality tomato purée250g/9oz mozzarella cheese, sliced8 slices prosciutto, ripped up into bite-sized pieces5 figs, quarteredsalt and freshly ground black pepper1 bunch fresh basil 1 tube good-quality tomato purée 250g/9oz mozzarella cheese, sliced 8 slices prosciutto, ripped up into bite-sized pieces 5 figs, quartered salt and freshly ground black pepper 1 bunch fresh basil Method Mix the flour, salt and yeast together in a large bowl and make a well in the middle. In a jug, mix the water and oil together, then pour the liquid into the well of the flour mixture and mix to make a soft but not sticky dough.Knead for 10 minutes by hand on a lightly floured work surface or for five minutes in an electric mixer fitted with a dough hook. Bring the dough together to a smooth flat ball and place on a large, lightly floured baking tray. Cover the pizza dough loosely with oiled clingfilm, making sure it is airtight. Leave in a warm but not hot place for 30–40 minutes.Preheat the oven to 220C/425F/Gas 7.Remove the clingfilm from the dough and roll out to a 30cm/12in circle to knock some air out, then prick holes all over the dough with a fork. Spread over the tomato purée, leaving a 2.5cm/1in border, followed by the mozzarella, prosciutto and half of the figs.Drizzle with oil and season with salt and freshly ground black pepper. Bake in the oven for 15–20 minutes, or until the bread is crisp and golden-brown and the cheese has melted. Scatter basil over the top and arrange the remaining figs on the pizza. Drizzle with oil.Serve at the centre of the table so everyone can rip off their piece of Italian gold. Mix the flour, salt and yeast together in a large bowl and make a well in the middle. In a jug, mix the water and oil together, then pour the liquid into the well of the flour mixture and mix to make a soft but not sticky dough. Mix the flour, salt and yeast together in a large bowl and make a well in the middle. In a jug, mix the water and oil together, then pour the liquid into the well of the flour mixture and mix to make a soft but not sticky dough. Knead for 10 minutes by hand on a lightly floured work surface or for five minutes in an electric mixer fitted with a dough hook. Bring the dough together to a smooth flat ball and place on a large, lightly floured baking tray. Knead for 10 minutes by hand on a lightly floured work surface or for five minutes in an electric mixer fitted with a dough hook. Bring the dough together to a smooth flat ball and place on a large, lightly floured baking tray. Cover the pizza dough loosely with oiled clingfilm, making sure it is airtight. Leave in a warm but not hot place for 30–40 minutes. Cover the pizza dough loosely with oiled clingfilm, making sure it is airtight. Leave in a warm but not hot place for 30–40 minutes. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. Remove the clingfilm from the dough and roll out to a 30cm/12in circle to knock some air out, then prick holes all over the dough with a fork. Spread over the tomato purée, leaving a 2.5cm/1in border, followed by the mozzarella, prosciutto and half of the figs. Remove the clingfilm from the dough and roll out to a 30cm/12in circle to knock some air out, then prick holes all over the dough with a fork. Spread over the tomato purée, leaving a 2.5cm/1in border, followed by the mozzarella, prosciutto and half of the figs. Drizzle with oil and season with salt and freshly ground black pepper. Bake in the oven for 15–20 minutes, or until the bread is crisp and golden-brown and the cheese has melted. Scatter basil over the top and arrange the remaining figs on the pizza. Drizzle with oil. Drizzle with oil and season with salt and freshly ground black pepper. Bake in the oven for 15–20 minutes, or until the bread is crisp and golden-brown and the cheese has melted. Scatter basil over the top and arrange the remaining figs on the pizza. Drizzle with oil. Serve at the centre of the table so everyone can rip off their piece of Italian gold. Serve at the centre of the table so everyone can rip off their piece of Italian gold. Recipe tips Make several bases in one go and then freeze them, so that next time pizza is on the menu, a base can be quickly defrosted and finished with toppings. | {
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"title": "Prosciutto, mozzarella and fig pizza recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/prosciutto_mozzarella_98052_16x9.jpg Once you've mastered Lorraine Pascale's basic pizza dough, vary the toppings according to your mood. Equipment and preparation: You will need a very large baking tray, or a 30cm/12in pizza plate. 250g/9oz strong white bread flour, plus extra for dusting1 tsp salt½ tsp fast-action dried yeast125–145ml/4½–5fl oz warm water2 tbsp extra virgin olive oil, plus extra for oiling and drizzling 250g/9oz strong white bread flour, plus extra for dusting 1 tsp salt ½ tsp fast-action dried yeast 125–145ml/4½–5fl oz warm water 2 tbsp extra virgin olive oil, plus extra for oiling and drizzling 1 tube good-quality tomato purée250g/9oz mozzarella cheese, sliced8 slices prosciutto, ripped up into bite-sized pieces5 figs, quarteredsalt and freshly ground black pepper1 bunch fresh basil 1 tube good-quality tomato purée 250g/9oz mozzarella cheese, sliced 8 slices prosciutto, ripped up into bite-sized pieces 5 figs, quartered salt and freshly ground black pepper 1 bunch fresh basil Method Mix the flour, salt and yeast together in a large bowl and make a well in the middle. In a jug, mix the water and oil together, then pour the liquid into the well of the flour mixture and mix to make a soft but not sticky dough.Knead for 10 minutes by hand on a lightly floured work surface or for five minutes in an electric mixer fitted with a dough hook. Bring the dough together to a smooth flat ball and place on a large, lightly floured baking tray. Cover the pizza dough loosely with oiled clingfilm, making sure it is airtight. Leave in a warm but not hot place for 30–40 minutes.Preheat the oven to 220C/425F/Gas 7.Remove the clingfilm from the dough and roll out to a 30cm/12in circle to knock some air out, then prick holes all over the dough with a fork. Spread over the tomato purée, leaving a 2.5cm/1in border, followed by the mozzarella, prosciutto and half of the figs.Drizzle with oil and season with salt and freshly ground black pepper. Bake in the oven for 15–20 minutes, or until the bread is crisp and golden-brown and the cheese has melted. Scatter basil over the top and arrange the remaining figs on the pizza. Drizzle with oil.Serve at the centre of the table so everyone can rip off their piece of Italian gold. Mix the flour, salt and yeast together in a large bowl and make a well in the middle. In a jug, mix the water and oil together, then pour the liquid into the well of the flour mixture and mix to make a soft but not sticky dough. Mix the flour, salt and yeast together in a large bowl and make a well in the middle. In a jug, mix the water and oil together, then pour the liquid into the well of the flour mixture and mix to make a soft but not sticky dough. Knead for 10 minutes by hand on a lightly floured work surface or for five minutes in an electric mixer fitted with a dough hook. Bring the dough together to a smooth flat ball and place on a large, lightly floured baking tray. Knead for 10 minutes by hand on a lightly floured work surface or for five minutes in an electric mixer fitted with a dough hook. Bring the dough together to a smooth flat ball and place on a large, lightly floured baking tray. Cover the pizza dough loosely with oiled clingfilm, making sure it is airtight. Leave in a warm but not hot place for 30–40 minutes. Cover the pizza dough loosely with oiled clingfilm, making sure it is airtight. Leave in a warm but not hot place for 30–40 minutes. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. Remove the clingfilm from the dough and roll out to a 30cm/12in circle to knock some air out, then prick holes all over the dough with a fork. Spread over the tomato purée, leaving a 2.5cm/1in border, followed by the mozzarella, prosciutto and half of the figs. Remove the clingfilm from the dough and roll out to a 30cm/12in circle to knock some air out, then prick holes all over the dough with a fork. Spread over the tomato purée, leaving a 2.5cm/1in border, followed by the mozzarella, prosciutto and half of the figs. Drizzle with oil and season with salt and freshly ground black pepper. Bake in the oven for 15–20 minutes, or until the bread is crisp and golden-brown and the cheese has melted. Scatter basil over the top and arrange the remaining figs on the pizza. Drizzle with oil. Drizzle with oil and season with salt and freshly ground black pepper. Bake in the oven for 15–20 minutes, or until the bread is crisp and golden-brown and the cheese has melted. Scatter basil over the top and arrange the remaining figs on the pizza. Drizzle with oil. Serve at the centre of the table so everyone can rip off their piece of Italian gold. Serve at the centre of the table so everyone can rip off their piece of Italian gold. Recipe tips Make several bases in one go and then freeze them, so that next time pizza is on the menu, a base can be quickly defrosted and finished with toppings."
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} | 724bc71d947cd9a9a1e5aca0b388de787b3d5807b047183342c36673903607bb | Pizza expressed three ways recipe
Preheat the oven to 240C/475F/Gas 9. Put the flour, yeast and salt into a large bowl and stir to combine. Make a well in the centre and add the oil and 175ml/6fl oz of warm (but not too hot) tap water. Then mix it all together with a wooden spoon to form a soft slightly sticky ball. At this stage I like to get my hands into the bowl and squidge everything together. Then throw a little flour on the work surface and knead the dough for eight minutes by hand (or four minutes in a free standing mixer fitted with a dough hook). Then divide the dough into three equal(ish) pieces and then use a rolling pin to roll each one out into roughly a 14x40cm/5x15in rectangle. It will be really nice and thin. Put each rectangle on a baking sheet and cover with a clean tea towel or some oiled cling film so they not dry out while you prepare the toppings (or for at least 10 minutes). For the harissa, chilli, sausage and rocket topping, trim and finely slice the spring onions (green and white bit) and halve, deseed and finely slice the red chilli (if using) and set aside.Snip the skin of the sausages and then peel it off or squeeze the sausage meat out. Break the sausage meat into small pieces. Spread the harissa paste all over the pizza base. I like to leave a 1cm/½in border for aesthetic purposes only! Scatter the onions, chilli, sausage meat and fennel seeds over and season with a little salt and pepper.For the goats’ cheese, sweet pepper and chorizo topping, put the passata and peppadew peppers in a blender. Run your fingers down the length of the thyme sprigs to release their leaves, peel the garlic and add both to the blender also. Blitz until smooth and then spread over the pizza base, leaving a 1cm/½in border. Break the goats’ cheese into small pieces and scatter over the pizza base along with the chorizo slices. For the feta, hummus and zucchini topping, spread the hummus over the base of the pizza and crumble the feta on top. Use a vegetable peeler to slice the courgette into long thin strips. Keep going until all is used up and arrange these over also. Halve the tomatoes, scatter them over, and season. When you have topped the pizzas, bake each one in the oven for 8-10 minutes or until crispy and the sausage on the harissa, chilli and sausage pizza is cooked. Once cooked, scatter the rocket over the harissa, chilli and sausage pizza. Scatter the basil leaves over the cooked goats’ cheese pizza and drizzle with a little oil. Drizzle the balsamic glaze over the feta pizza with a good drizzle of olive oil, then scatter over the mint leaves. Serve the pizzas immediately. Preheat the oven to 240C/475F/Gas 9. Preheat the oven to 240C/475F/Gas 9. Put the flour, yeast and salt into a large bowl and stir to combine. Make a well in the centre and add the oil and 175ml/6fl oz of warm (but not too hot) tap water. Then mix it all together with a wooden spoon to form a soft slightly sticky ball. Put the flour, yeast and salt into a large bowl and stir to combine. Make a well in the centre and add the oil and 175ml/6fl oz of warm (but not too hot) tap water. Then mix it all together with a wooden spoon to form a soft slightly sticky ball. At this stage I like to get my hands into the bowl and squidge everything together. Then throw a little flour on the work surface and knead the dough for eight minutes by hand (or four minutes in a free standing mixer fitted with a dough hook). At this stage I like to get my hands into the bowl and squidge everything together. Then throw a little flour on the work surface and knead the dough for eight minutes by hand (or four minutes in a free standing mixer fitted with a dough hook). Then divide the dough into three equal(ish) pieces and then use a rolling pin to roll each one out into roughly a 14x40cm/5x15in rectangle. It will be really nice and thin. Put each rectangle on a baking sheet and cover with a clean tea towel or some oiled cling film so they not dry out while you prepare the toppings (or for at least 10 minutes). Then divide the dough into three equal(ish) pieces and then use a rolling pin to roll each one out into roughly a 14x40cm/5x15in rectangle. It will be really nice and thin. Put each rectangle on a baking sheet and cover with a clean tea towel or some oiled cling film so they not dry out while you prepare the toppings (or for at least 10 minutes). For the harissa, chilli, sausage and rocket topping, trim and finely slice the spring onions (green and white bit) and halve, deseed and finely slice the red chilli (if using) and set aside. For the harissa, chilli, sausage and rocket topping, trim and finely slice the spring onions (green and white bit) and halve, deseed and finely slice the red chilli (if using) and set aside. Snip the skin of the sausages and then peel it off or squeeze the sausage meat out. Break the sausage meat into small pieces. Snip the skin of the sausages and then peel it off or squeeze the sausage meat out. Break the sausage meat into small pieces. Spread the harissa paste all over the pizza base. I like to leave a 1cm/½in border for aesthetic purposes only! Scatter the onions, chilli, sausage meat and fennel seeds over and season with a little salt and pepper. Spread the harissa paste all over the pizza base. I like to leave a 1cm/½in border for aesthetic purposes only! Scatter the onions, chilli, sausage meat and fennel seeds over and season with a little salt and pepper. For the goats’ cheese, sweet pepper and chorizo topping, put the passata and peppadew peppers in a blender. Run your fingers down the length of the thyme sprigs to release their leaves, peel the garlic and add both to the blender also. Blitz until smooth and then spread over the pizza base, leaving a 1cm/½in border. For the goats’ cheese, sweet pepper and chorizo topping, put the passata and peppadew peppers in a blender. Run your fingers down the length of the thyme sprigs to release their leaves, peel the garlic and add both to the blender also. Blitz until smooth and then spread over the pizza base, leaving a 1cm/½in border. Break the goats’ cheese into small pieces and scatter over the pizza base along with the chorizo slices. Break the goats’ cheese into small pieces and scatter over the pizza base along with the chorizo slices. For the feta, hummus and zucchini topping, spread the hummus over the base of the pizza and crumble the feta on top. Use a vegetable peeler to slice the courgette into long thin strips. Keep going until all is used up and arrange these over also. Halve the tomatoes, scatter them over, and season. For the feta, hummus and zucchini topping, spread the hummus over the base of the pizza and crumble the feta on top. Use a vegetable peeler to slice the courgette into long thin strips. Keep going until all is used up and arrange these over also. Halve the tomatoes, scatter them over, and season. When you have topped the pizzas, bake each one in the oven for 8-10 minutes or until crispy and the sausage on the harissa, chilli and sausage pizza is cooked. When you have topped the pizzas, bake each one in the oven for 8-10 minutes or until crispy and the sausage on the harissa, chilli and sausage pizza is cooked. Once cooked, scatter the rocket over the harissa, chilli and sausage pizza. Scatter the basil leaves over the cooked goats’ cheese pizza and drizzle with a little oil. Drizzle the balsamic glaze over the feta pizza with a good drizzle of olive oil, then scatter over the mint leaves. Serve the pizzas immediately. Once cooked, scatter the rocket over the harissa, chilli and sausage pizza. Scatter the basil leaves over the cooked goats’ cheese pizza and drizzle with a little oil. Drizzle the balsamic glaze over the feta pizza with a good drizzle of olive oil, then scatter over the mint leaves. Serve the pizzas immediately. | {
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"content": "Preheat the oven to 240C/475F/Gas 9. Put the flour, yeast and salt into a large bowl and stir to combine. Make a well in the centre and add the oil and 175ml/6fl oz of warm (but not too hot) tap water. Then mix it all together with a wooden spoon to form a soft slightly sticky ball. At this stage I like to get my hands into the bowl and squidge everything together. Then throw a little flour on the work surface and knead the dough for eight minutes by hand (or four minutes in a free standing mixer fitted with a dough hook). Then divide the dough into three equal(ish) pieces and then use a rolling pin to roll each one out into roughly a 14x40cm/5x15in rectangle. It will be really nice and thin. Put each rectangle on a baking sheet and cover with a clean tea towel or some oiled cling film so they not dry out while you prepare the toppings (or for at least 10 minutes). For the harissa, chilli, sausage and rocket topping, trim and finely slice the spring onions (green and white bit) and halve, deseed and finely slice the red chilli (if using) and set aside.Snip the skin of the sausages and then peel it off or squeeze the sausage meat out. Break the sausage meat into small pieces. Spread the harissa paste all over the pizza base. I like to leave a 1cm/½in border for aesthetic purposes only! Scatter the onions, chilli, sausage meat and fennel seeds over and season with a little salt and pepper.For the goats’ cheese, sweet pepper and chorizo topping, put the passata and peppadew peppers in a blender. Run your fingers down the length of the thyme sprigs to release their leaves, peel the garlic and add both to the blender also. Blitz until smooth and then spread over the pizza base, leaving a 1cm/½in border. Break the goats’ cheese into small pieces and scatter over the pizza base along with the chorizo slices. For the feta, hummus and zucchini topping, spread the hummus over the base of the pizza and crumble the feta on top. Use a vegetable peeler to slice the courgette into long thin strips. Keep going until all is used up and arrange these over also. Halve the tomatoes, scatter them over, and season. When you have topped the pizzas, bake each one in the oven for 8-10 minutes or until crispy and the sausage on the harissa, chilli and sausage pizza is cooked. Once cooked, scatter the rocket over the harissa, chilli and sausage pizza. Scatter the basil leaves over the cooked goats’ cheese pizza and drizzle with a little oil. Drizzle the balsamic glaze over the feta pizza with a good drizzle of olive oil, then scatter over the mint leaves. Serve the pizzas immediately. Preheat the oven to 240C/475F/Gas 9. Preheat the oven to 240C/475F/Gas 9. Put the flour, yeast and salt into a large bowl and stir to combine. Make a well in the centre and add the oil and 175ml/6fl oz of warm (but not too hot) tap water. Then mix it all together with a wooden spoon to form a soft slightly sticky ball. Put the flour, yeast and salt into a large bowl and stir to combine. Make a well in the centre and add the oil and 175ml/6fl oz of warm (but not too hot) tap water. Then mix it all together with a wooden spoon to form a soft slightly sticky ball. At this stage I like to get my hands into the bowl and squidge everything together. Then throw a little flour on the work surface and knead the dough for eight minutes by hand (or four minutes in a free standing mixer fitted with a dough hook). At this stage I like to get my hands into the bowl and squidge everything together. Then throw a little flour on the work surface and knead the dough for eight minutes by hand (or four minutes in a free standing mixer fitted with a dough hook). Then divide the dough into three equal(ish) pieces and then use a rolling pin to roll each one out into roughly a 14x40cm/5x15in rectangle. It will be really nice and thin. Put each rectangle on a baking sheet and cover with a clean tea towel or some oiled cling film so they not dry out while you prepare the toppings (or for at least 10 minutes). Then divide the dough into three equal(ish) pieces and then use a rolling pin to roll each one out into roughly a 14x40cm/5x15in rectangle. It will be really nice and thin. Put each rectangle on a baking sheet and cover with a clean tea towel or some oiled cling film so they not dry out while you prepare the toppings (or for at least 10 minutes). For the harissa, chilli, sausage and rocket topping, trim and finely slice the spring onions (green and white bit) and halve, deseed and finely slice the red chilli (if using) and set aside. For the harissa, chilli, sausage and rocket topping, trim and finely slice the spring onions (green and white bit) and halve, deseed and finely slice the red chilli (if using) and set aside. Snip the skin of the sausages and then peel it off or squeeze the sausage meat out. Break the sausage meat into small pieces. Snip the skin of the sausages and then peel it off or squeeze the sausage meat out. Break the sausage meat into small pieces. Spread the harissa paste all over the pizza base. I like to leave a 1cm/½in border for aesthetic purposes only! Scatter the onions, chilli, sausage meat and fennel seeds over and season with a little salt and pepper. Spread the harissa paste all over the pizza base. I like to leave a 1cm/½in border for aesthetic purposes only! Scatter the onions, chilli, sausage meat and fennel seeds over and season with a little salt and pepper. For the goats’ cheese, sweet pepper and chorizo topping, put the passata and peppadew peppers in a blender. Run your fingers down the length of the thyme sprigs to release their leaves, peel the garlic and add both to the blender also. Blitz until smooth and then spread over the pizza base, leaving a 1cm/½in border. For the goats’ cheese, sweet pepper and chorizo topping, put the passata and peppadew peppers in a blender. Run your fingers down the length of the thyme sprigs to release their leaves, peel the garlic and add both to the blender also. Blitz until smooth and then spread over the pizza base, leaving a 1cm/½in border. Break the goats’ cheese into small pieces and scatter over the pizza base along with the chorizo slices. Break the goats’ cheese into small pieces and scatter over the pizza base along with the chorizo slices. For the feta, hummus and zucchini topping, spread the hummus over the base of the pizza and crumble the feta on top. Use a vegetable peeler to slice the courgette into long thin strips. Keep going until all is used up and arrange these over also. Halve the tomatoes, scatter them over, and season. For the feta, hummus and zucchini topping, spread the hummus over the base of the pizza and crumble the feta on top. Use a vegetable peeler to slice the courgette into long thin strips. Keep going until all is used up and arrange these over also. Halve the tomatoes, scatter them over, and season. When you have topped the pizzas, bake each one in the oven for 8-10 minutes or until crispy and the sausage on the harissa, chilli and sausage pizza is cooked. When you have topped the pizzas, bake each one in the oven for 8-10 minutes or until crispy and the sausage on the harissa, chilli and sausage pizza is cooked. Once cooked, scatter the rocket over the harissa, chilli and sausage pizza. Scatter the basil leaves over the cooked goats’ cheese pizza and drizzle with a little oil. Drizzle the balsamic glaze over the feta pizza with a good drizzle of olive oil, then scatter over the mint leaves. Serve the pizzas immediately. Once cooked, scatter the rocket over the harissa, chilli and sausage pizza. Scatter the basil leaves over the cooked goats’ cheese pizza and drizzle with a little oil. Drizzle the balsamic glaze over the feta pizza with a good drizzle of olive oil, then scatter over the mint leaves. Serve the pizzas immediately."
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} | ca1a477c4d2b27b78a4adf8f11468a0bcb2939ec19e8c82acf9fa33fcbdba933 | Alpine pizza recipe
An average of 5.0 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/alpine_pizza_32132_16x9.jpg Nothing beats making your own pizza dough. Here it’s topped with gruyère and salami for a delicious Alpine taste. 500g/1lb 2oz strong plain flour, plus extra for dusting 2 tsp salt1 x 7g sachet of dried yeast320ml/11fl oz lukewarm waterdried breadcrumbs or semolina, for dusting 500g/1lb 2oz strong plain flour, plus extra for dusting 2 tsp salt 1 x 7g sachet of dried yeast 320ml/11fl oz lukewarm water dried breadcrumbs or semolina, for dusting 80g/3oz gruyère cheese, grated250g/9oz crème fraîchesalt and freshly ground black pepper1 large red onion, thinly sliced140g/5oz salami, cut into strips marjoram leaves, to finish 80g/3oz gruyère cheese, grated 250g/9oz crème fraîche salt and freshly ground black pepper 1 large red onion, thinly sliced 140g/5oz salami, cut into strips marjoram leaves, to finish Method For the pizza dough, combine the flour, salt and yeast in a large bowl. Gradually add the water, mixing well with your hands to obtain a dough. If you find the dough too sticky, simply add a little more flour. Shape into a ball, cover with a cloth and leave to rest for five minutes. Knead the dough for about 10 minutes and split it in half. Sprinkle some flour on a clean kitchen cloth and place the pieces of dough on it. Cover with a slightly damp cloth and leave to rise for at least 30 minutes in a warm place. Preheat the oven to 240C/475F/Gas 9. Meanwhile, for the topping, combine the gruyère and crème fraîche in a bowl, adding some salt and pepper to taste. Set aside. Once the dough has risen, sprinkle some flour on a clean work surface and spread one dough ball into a circle about 30cm/12in in diameter, making it as thin as possible (without tearing it), with the border slightly thicker. Repeat with the other dough ball. Sprinkle two flat baking trays with breadcrumbs or semolina and place the pizza bases on them. Spread the crème fraîche mixture over each base. Top with the onions and salami. Bake in the hot oven for 10 minutes. Remove from the oven, sprinkle with the marjoram and serve. For the pizza dough, combine the flour, salt and yeast in a large bowl. Gradually add the water, mixing well with your hands to obtain a dough. If you find the dough too sticky, simply add a little more flour. Shape into a ball, cover with a cloth and leave to rest for five minutes. For the pizza dough, combine the flour, salt and yeast in a large bowl. Gradually add the water, mixing well with your hands to obtain a dough. If you find the dough too sticky, simply add a little more flour. Shape into a ball, cover with a cloth and leave to rest for five minutes. Knead the dough for about 10 minutes and split it in half. Sprinkle some flour on a clean kitchen cloth and place the pieces of dough on it. Cover with a slightly damp cloth and leave to rise for at least 30 minutes in a warm place. Knead the dough for about 10 minutes and split it in half. Sprinkle some flour on a clean kitchen cloth and place the pieces of dough on it. Cover with a slightly damp cloth and leave to rise for at least 30 minutes in a warm place. Preheat the oven to 240C/475F/Gas 9. Preheat the oven to 240C/475F/Gas 9. Meanwhile, for the topping, combine the gruyère and crème fraîche in a bowl, adding some salt and pepper to taste. Set aside. Meanwhile, for the topping, combine the gruyère and crème fraîche in a bowl, adding some salt and pepper to taste. Set aside. Once the dough has risen, sprinkle some flour on a clean work surface and spread one dough ball into a circle about 30cm/12in in diameter, making it as thin as possible (without tearing it), with the border slightly thicker. Repeat with the other dough ball. Sprinkle two flat baking trays with breadcrumbs or semolina and place the pizza bases on them. Once the dough has risen, sprinkle some flour on a clean work surface and spread one dough ball into a circle about 30cm/12in in diameter, making it as thin as possible (without tearing it), with the border slightly thicker. Repeat with the other dough ball. Sprinkle two flat baking trays with breadcrumbs or semolina and place the pizza bases on them. Spread the crème fraîche mixture over each base. Top with the onions and salami. Bake in the hot oven for 10 minutes. Remove from the oven, sprinkle with the marjoram and serve. Spread the crème fraîche mixture over each base. Top with the onions and salami. Bake in the hot oven for 10 minutes. Remove from the oven, sprinkle with the marjoram and serve. | {
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"title": "Alpine pizza recipe",
"content": "An average of 5.0 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/alpine_pizza_32132_16x9.jpg Nothing beats making your own pizza dough. Here it’s topped with gruyère and salami for a delicious Alpine taste. 500g/1lb 2oz strong plain flour, plus extra for dusting 2 tsp salt1 x 7g sachet of dried yeast320ml/11fl oz lukewarm waterdried breadcrumbs or semolina, for dusting 500g/1lb 2oz strong plain flour, plus extra for dusting 2 tsp salt 1 x 7g sachet of dried yeast 320ml/11fl oz lukewarm water dried breadcrumbs or semolina, for dusting 80g/3oz gruyère cheese, grated250g/9oz crème fraîchesalt and freshly ground black pepper1 large red onion, thinly sliced140g/5oz salami, cut into strips marjoram leaves, to finish 80g/3oz gruyère cheese, grated 250g/9oz crème fraîche salt and freshly ground black pepper 1 large red onion, thinly sliced 140g/5oz salami, cut into strips marjoram leaves, to finish Method For the pizza dough, combine the flour, salt and yeast in a large bowl. Gradually add the water, mixing well with your hands to obtain a dough. If you find the dough too sticky, simply add a little more flour. Shape into a ball, cover with a cloth and leave to rest for five minutes. Knead the dough for about 10 minutes and split it in half. Sprinkle some flour on a clean kitchen cloth and place the pieces of dough on it. Cover with a slightly damp cloth and leave to rise for at least 30 minutes in a warm place. Preheat the oven to 240C/475F/Gas 9. Meanwhile, for the topping, combine the gruyère and crème fraîche in a bowl, adding some salt and pepper to taste. Set aside. Once the dough has risen, sprinkle some flour on a clean work surface and spread one dough ball into a circle about 30cm/12in in diameter, making it as thin as possible (without tearing it), with the border slightly thicker. Repeat with the other dough ball. Sprinkle two flat baking trays with breadcrumbs or semolina and place the pizza bases on them. Spread the crème fraîche mixture over each base. Top with the onions and salami. Bake in the hot oven for 10 minutes. Remove from the oven, sprinkle with the marjoram and serve. For the pizza dough, combine the flour, salt and yeast in a large bowl. Gradually add the water, mixing well with your hands to obtain a dough. If you find the dough too sticky, simply add a little more flour. Shape into a ball, cover with a cloth and leave to rest for five minutes. For the pizza dough, combine the flour, salt and yeast in a large bowl. Gradually add the water, mixing well with your hands to obtain a dough. If you find the dough too sticky, simply add a little more flour. Shape into a ball, cover with a cloth and leave to rest for five minutes. Knead the dough for about 10 minutes and split it in half. Sprinkle some flour on a clean kitchen cloth and place the pieces of dough on it. Cover with a slightly damp cloth and leave to rise for at least 30 minutes in a warm place. Knead the dough for about 10 minutes and split it in half. Sprinkle some flour on a clean kitchen cloth and place the pieces of dough on it. Cover with a slightly damp cloth and leave to rise for at least 30 minutes in a warm place. Preheat the oven to 240C/475F/Gas 9. Preheat the oven to 240C/475F/Gas 9. Meanwhile, for the topping, combine the gruyère and crème fraîche in a bowl, adding some salt and pepper to taste. Set aside. Meanwhile, for the topping, combine the gruyère and crème fraîche in a bowl, adding some salt and pepper to taste. Set aside. Once the dough has risen, sprinkle some flour on a clean work surface and spread one dough ball into a circle about 30cm/12in in diameter, making it as thin as possible (without tearing it), with the border slightly thicker. Repeat with the other dough ball. Sprinkle two flat baking trays with breadcrumbs or semolina and place the pizza bases on them. Once the dough has risen, sprinkle some flour on a clean work surface and spread one dough ball into a circle about 30cm/12in in diameter, making it as thin as possible (without tearing it), with the border slightly thicker. Repeat with the other dough ball. Sprinkle two flat baking trays with breadcrumbs or semolina and place the pizza bases on them. Spread the crème fraîche mixture over each base. Top with the onions and salami. Bake in the hot oven for 10 minutes. Remove from the oven, sprinkle with the marjoram and serve. Spread the crème fraîche mixture over each base. Top with the onions and salami. Bake in the hot oven for 10 minutes. Remove from the oven, sprinkle with the marjoram and serve."
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} | f1d14eb6d8c0704ec3525594749f5ab0fb9b7d548f57c152e5982579892d1d3f | Mini Victoria sponge cakes recipe
An average of 4.4 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mini_victoria_sponge_61310_16x9.jpg We’ve zapped the classic Mary Berry Victoria sponge with a shrink ray to make these adorable little cakes. Equipment and preparation: for this recipe you will need a 12-cup mini sandwich tin and a piping bag fitted with a 1cm/½in plain nozzle 500g/1lb 2oz strawberries, hulled and halved 500g/1lb 2oz jam sugar 500g/1lb 2oz strawberries, hulled and halved 500g/1lb 2oz jam sugar 175g/6oz unsalted butter, at room temperature, plus extra for greasing175g/6oz caster sugar 3 large free-range eggs, beaten1 tsp vanilla extract175g/6oz self-raising flour 300ml/10½fl oz double cream icing sugar, for dusting 175g/6oz unsalted butter, at room temperature, plus extra for greasing 175g/6oz caster sugar 3 large free-range eggs, beaten 1 tsp vanilla extract 175g/6oz self-raising flour 300ml/10½fl oz double cream icing sugar, for dusting Method For the jam, place the strawberries in a large saucepan and crush with a potato masher. Add the jam sugar and heat gently, stirring continuously, until the sugar dissolves. Keep stirring, increasing the heat, bringing it to a full rolling boil, one that bubbles vigorously, rises in the pan and cannot be stirred down. Start timing and boil for four minutes only. Remove from the heat and set aside to cool. For the sponge, preheat the oven to 190C(170C fan)/375F/Gas 5. Lightly grease the tins with butter. To make the cakes, cream the butter and caster sugar together until the mixture is pale and light. Gradually add the beaten eggs, mixing well between each addition and scraping down the sides of the bowl from time to time. Add the vanilla extract and mix to combine. Sift the flour into the bowl and fold in until the mixture is glossy and smooth. Divide the mixture between the mini sandwich tin cups and level with a teaspoon. Bake on the middle shelf of the oven for about 15 minutes until golden-brown and springy to the touch. Leave the cakes to cool in the tin for two minutes and then ease onto a wire cooling rack and leave to cool completely. Whip the cream to soft peaks and spoon into a piping bag fitted with a small plain nozzle. Cut each cake in half horizontally with a bread knife. Pipe one dot of the cream in the middle of each cake base and the rest in dots around the edges. Drizzle the jam over the cream, place the sponge tops on and lightly sift icing sugar over the cakes. For the jam, place the strawberries in a large saucepan and crush with a potato masher. For the jam, place the strawberries in a large saucepan and crush with a potato masher. Add the jam sugar and heat gently, stirring continuously, until the sugar dissolves. Add the jam sugar and heat gently, stirring continuously, until the sugar dissolves. Keep stirring, increasing the heat, bringing it to a full rolling boil, one that bubbles vigorously, rises in the pan and cannot be stirred down. Keep stirring, increasing the heat, bringing it to a full rolling boil, one that bubbles vigorously, rises in the pan and cannot be stirred down. Start timing and boil for four minutes only. Remove from the heat and set aside to cool. Start timing and boil for four minutes only. Remove from the heat and set aside to cool. For the sponge, preheat the oven to 190C(170C fan)/375F/Gas 5. Lightly grease the tins with butter. For the sponge, preheat the oven to 190C(170C fan)/375F/Gas 5. Lightly grease the tins with butter. To make the cakes, cream the butter and caster sugar together until the mixture is pale and light. Gradually add the beaten eggs, mixing well between each addition and scraping down the sides of the bowl from time to time. Add the vanilla extract and mix to combine. To make the cakes, cream the butter and caster sugar together until the mixture is pale and light. Gradually add the beaten eggs, mixing well between each addition and scraping down the sides of the bowl from time to time. Add the vanilla extract and mix to combine. Sift the flour into the bowl and fold in until the mixture is glossy and smooth. Sift the flour into the bowl and fold in until the mixture is glossy and smooth. Divide the mixture between the mini sandwich tin cups and level with a teaspoon. Divide the mixture between the mini sandwich tin cups and level with a teaspoon. Bake on the middle shelf of the oven for about 15 minutes until golden-brown and springy to the touch. Bake on the middle shelf of the oven for about 15 minutes until golden-brown and springy to the touch. Leave the cakes to cool in the tin for two minutes and then ease onto a wire cooling rack and leave to cool completely. Leave the cakes to cool in the tin for two minutes and then ease onto a wire cooling rack and leave to cool completely. Whip the cream to soft peaks and spoon into a piping bag fitted with a small plain nozzle. Whip the cream to soft peaks and spoon into a piping bag fitted with a small plain nozzle. Cut each cake in half horizontally with a bread knife. Cut each cake in half horizontally with a bread knife. Pipe one dot of the cream in the middle of each cake base and the rest in dots around the edges. Drizzle the jam over the cream, place the sponge tops on and lightly sift icing sugar over the cakes. Pipe one dot of the cream in the middle of each cake base and the rest in dots around the edges. Drizzle the jam over the cream, place the sponge tops on and lightly sift icing sugar over the cakes. | {
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"title": "Mini Victoria sponge cakes recipe",
"content": "An average of 4.4 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mini_victoria_sponge_61310_16x9.jpg We’ve zapped the classic Mary Berry Victoria sponge with a shrink ray to make these adorable little cakes. Equipment and preparation: for this recipe you will need a 12-cup mini sandwich tin and a piping bag fitted with a 1cm/½in plain nozzle 500g/1lb 2oz strawberries, hulled and halved 500g/1lb 2oz jam sugar 500g/1lb 2oz strawberries, hulled and halved 500g/1lb 2oz jam sugar 175g/6oz unsalted butter, at room temperature, plus extra for greasing175g/6oz caster sugar 3 large free-range eggs, beaten1 tsp vanilla extract175g/6oz self-raising flour 300ml/10½fl oz double cream icing sugar, for dusting 175g/6oz unsalted butter, at room temperature, plus extra for greasing 175g/6oz caster sugar 3 large free-range eggs, beaten 1 tsp vanilla extract 175g/6oz self-raising flour 300ml/10½fl oz double cream icing sugar, for dusting Method For the jam, place the strawberries in a large saucepan and crush with a potato masher. Add the jam sugar and heat gently, stirring continuously, until the sugar dissolves. Keep stirring, increasing the heat, bringing it to a full rolling boil, one that bubbles vigorously, rises in the pan and cannot be stirred down. Start timing and boil for four minutes only. Remove from the heat and set aside to cool. For the sponge, preheat the oven to 190C(170C fan)/375F/Gas 5. Lightly grease the tins with butter. To make the cakes, cream the butter and caster sugar together until the mixture is pale and light. Gradually add the beaten eggs, mixing well between each addition and scraping down the sides of the bowl from time to time. Add the vanilla extract and mix to combine. Sift the flour into the bowl and fold in until the mixture is glossy and smooth. Divide the mixture between the mini sandwich tin cups and level with a teaspoon. Bake on the middle shelf of the oven for about 15 minutes until golden-brown and springy to the touch. Leave the cakes to cool in the tin for two minutes and then ease onto a wire cooling rack and leave to cool completely. Whip the cream to soft peaks and spoon into a piping bag fitted with a small plain nozzle. Cut each cake in half horizontally with a bread knife. Pipe one dot of the cream in the middle of each cake base and the rest in dots around the edges. Drizzle the jam over the cream, place the sponge tops on and lightly sift icing sugar over the cakes. For the jam, place the strawberries in a large saucepan and crush with a potato masher. For the jam, place the strawberries in a large saucepan and crush with a potato masher. Add the jam sugar and heat gently, stirring continuously, until the sugar dissolves. Add the jam sugar and heat gently, stirring continuously, until the sugar dissolves. Keep stirring, increasing the heat, bringing it to a full rolling boil, one that bubbles vigorously, rises in the pan and cannot be stirred down. Keep stirring, increasing the heat, bringing it to a full rolling boil, one that bubbles vigorously, rises in the pan and cannot be stirred down. Start timing and boil for four minutes only. Remove from the heat and set aside to cool. Start timing and boil for four minutes only. Remove from the heat and set aside to cool. For the sponge, preheat the oven to 190C(170C fan)/375F/Gas 5. Lightly grease the tins with butter. For the sponge, preheat the oven to 190C(170C fan)/375F/Gas 5. Lightly grease the tins with butter. To make the cakes, cream the butter and caster sugar together until the mixture is pale and light. Gradually add the beaten eggs, mixing well between each addition and scraping down the sides of the bowl from time to time. Add the vanilla extract and mix to combine. To make the cakes, cream the butter and caster sugar together until the mixture is pale and light. Gradually add the beaten eggs, mixing well between each addition and scraping down the sides of the bowl from time to time. Add the vanilla extract and mix to combine. Sift the flour into the bowl and fold in until the mixture is glossy and smooth. Sift the flour into the bowl and fold in until the mixture is glossy and smooth. Divide the mixture between the mini sandwich tin cups and level with a teaspoon. Divide the mixture between the mini sandwich tin cups and level with a teaspoon. Bake on the middle shelf of the oven for about 15 minutes until golden-brown and springy to the touch. Bake on the middle shelf of the oven for about 15 minutes until golden-brown and springy to the touch. Leave the cakes to cool in the tin for two minutes and then ease onto a wire cooling rack and leave to cool completely. Leave the cakes to cool in the tin for two minutes and then ease onto a wire cooling rack and leave to cool completely. Whip the cream to soft peaks and spoon into a piping bag fitted with a small plain nozzle. Whip the cream to soft peaks and spoon into a piping bag fitted with a small plain nozzle. Cut each cake in half horizontally with a bread knife. Cut each cake in half horizontally with a bread knife. Pipe one dot of the cream in the middle of each cake base and the rest in dots around the edges. Drizzle the jam over the cream, place the sponge tops on and lightly sift icing sugar over the cakes. Pipe one dot of the cream in the middle of each cake base and the rest in dots around the edges. Drizzle the jam over the cream, place the sponge tops on and lightly sift icing sugar over the cakes."
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} | 205250b9957c1fe6086e70741d56e6b9fed79fa1f5b3e62262ed04eb54d0eb21 | Easy chocolate buttercream icing recipe
This recipe makes enough to fill and top one 20cm/8in cake. Double the quantity of this icing if you want to entirely cover a cake of this size. If your icing sugar is a bit dry and pebbly, sieve the icing sugar to get rid of any clumps as these will not dissolve in the chocolate buttercream. If you want an extra silky buttercream swap the milk for double cream, or a mix of both. Tips for chocolate buttercream Let the melted chocolate cool until it is no longer hot to the touch. If the melted chocolate is too hot it may start to melt the butter. If the buttercream is too soft, from being too warm or adding too much liquid, it will droop or slump. This can happen even if you are working in a very warm kitchen. You can chill it to get the right consistency. Pop the bowl of icing in the fridge and mix every 4–5 minutes until it is firmed up a bit. Make sure your cake is cold before adding buttercream icing. Any residual heat will melt the butter in your icing and make it difficult to work with or even melt completely and slip off your cake. To make ahead Buttercream can be made ahead and stored in an airtight container in the fridge. It will harden in the cold, so when you’re ready to use it, bring it to room temperature then briefly whip again with an electric mixer until light and fluffy. Buttercream icing freezes brilliantly. Keep it in an airtight container (label it, so you remember what it is!) for up to 3 months. Defrost it in the fridge and give it another beat with an electric handheld mixer to loosen it up again. Occasionally previously frozen buttercream will split or curdle when thawed. If this happens, remove a couple of tablespoons and heat until just melted. Whip the melted buttercream back into the rest and you should end up with perfectly smooth buttercream. | {
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"title": "Easy chocolate buttercream icing recipe",
"content": "This recipe makes enough to fill and top one 20cm/8in cake. Double the quantity of this icing if you want to entirely cover a cake of this size. If your icing sugar is a bit dry and pebbly, sieve the icing sugar to get rid of any clumps as these will not dissolve in the chocolate buttercream. If you want an extra silky buttercream swap the milk for double cream, or a mix of both. Tips for chocolate buttercream Let the melted chocolate cool until it is no longer hot to the touch. If the melted chocolate is too hot it may start to melt the butter. If the buttercream is too soft, from being too warm or adding too much liquid, it will droop or slump. This can happen even if you are working in a very warm kitchen. You can chill it to get the right consistency. Pop the bowl of icing in the fridge and mix every 4–5 minutes until it is firmed up a bit. Make sure your cake is cold before adding buttercream icing. Any residual heat will melt the butter in your icing and make it difficult to work with or even melt completely and slip off your cake. To make ahead Buttercream can be made ahead and stored in an airtight container in the fridge. It will harden in the cold, so when you’re ready to use it, bring it to room temperature then briefly whip again with an electric mixer until light and fluffy. Buttercream icing freezes brilliantly. Keep it in an airtight container (label it, so you remember what it is!) for up to 3 months. Defrost it in the fridge and give it another beat with an electric handheld mixer to loosen it up again. Occasionally previously frozen buttercream will split or curdle when thawed. If this happens, remove a couple of tablespoons and heat until just melted. Whip the melted buttercream back into the rest and you should end up with perfectly smooth buttercream."
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} | 3307dbb527a8a5e8738057e179e10976950e11d050a1c15eff9856787c450022 | Saffron, pistachio and white chocolate biscuits recipe
An average of 4.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/saffron_pistachio_and_47118_16x9.jpg These Viennese-inspired butter biscuits will melt in your mouth! They're perfect for giving as a gift or just enjoying with a hot drink. The flavours of saffron, white chocolate and pistachio add an extra special touch. If you prefer, substitute white chocolate for dark or milk chocolate. For this recipe, you will need a piping bag fitted with a large star-tipped nozzle. 175g/6oz plain flour50g/1¾oz custard powder40g/1½oz icing sugarsmall pinch saltsmall pinch finely ground saffron (see recipe tip)200g/7oz unsalted butter, very soft100g/3½oz white chocolate, melted1 tbsp ground pistachios (see recipe tip) 175g/6oz plain flour 50g/1¾oz custard powder 40g/1½oz icing sugar small pinch salt small pinch finely ground saffron (see recipe tip) 200g/7oz unsalted butter, very soft 100g/3½oz white chocolate, melted 1 tbsp ground pistachios (see recipe tip) Method Preheat the oven to 190C/170C Fan/Gas 5. Line a large, flat baking tray with baking paper.Stir together the flour, custard powder, icing sugar, salt and saffron in a large bowl.Add the softened butter and stir with a wooden spoon for about 4–5 minutes, or until the mixture comes together to form a very soft, sticky and creamy dough.Transfer the biscuit dough to a piping bag fitted with a large star-tipped nozzle. Pipe the biscuit dough onto the baking tray in a tight 'S' motion – pipe back and forth until the biscuit is around 7cm/2¾in long and 5cm/2in wide. Repeat for all 10 biscuits or make 12 slightly smaller biscuits. Leave some room around each biscuit as they will spread slightly in the oven. Bake in the centre of the oven for 15 minutes, or until the biscuits are lightly golden-brown all over. Leave to cool completely on the tray.Melt the white chocolate in a bowl set over a saucepan of gently simmering water – do not allow the bottom of the bowl to touch the water. Leave to cool slightly.Dip one half of the biscuits in the chocolate and set back down on the baking tray (take care as the biscuits are quite delicate). Once they've all been dipped, sprinkle pistachios over the white chocolate and leave to set at room temperature. Serve immediately or store in an airtight container for up to 1 week. Preheat the oven to 190C/170C Fan/Gas 5. Line a large, flat baking tray with baking paper. Preheat the oven to 190C/170C Fan/Gas 5. Line a large, flat baking tray with baking paper. Stir together the flour, custard powder, icing sugar, salt and saffron in a large bowl. Stir together the flour, custard powder, icing sugar, salt and saffron in a large bowl. Add the softened butter and stir with a wooden spoon for about 4–5 minutes, or until the mixture comes together to form a very soft, sticky and creamy dough. Add the softened butter and stir with a wooden spoon for about 4–5 minutes, or until the mixture comes together to form a very soft, sticky and creamy dough. Transfer the biscuit dough to a piping bag fitted with a large star-tipped nozzle. Pipe the biscuit dough onto the baking tray in a tight 'S' motion – pipe back and forth until the biscuit is around 7cm/2¾in long and 5cm/2in wide. Repeat for all 10 biscuits or make 12 slightly smaller biscuits. Leave some room around each biscuit as they will spread slightly in the oven. Transfer the biscuit dough to a piping bag fitted with a large star-tipped nozzle. Pipe the biscuit dough onto the baking tray in a tight 'S' motion – pipe back and forth until the biscuit is around 7cm/2¾in long and 5cm/2in wide. Repeat for all 10 biscuits or make 12 slightly smaller biscuits. Leave some room around each biscuit as they will spread slightly in the oven. Bake in the centre of the oven for 15 minutes, or until the biscuits are lightly golden-brown all over. Leave to cool completely on the tray. Bake in the centre of the oven for 15 minutes, or until the biscuits are lightly golden-brown all over. Leave to cool completely on the tray. Melt the white chocolate in a bowl set over a saucepan of gently simmering water – do not allow the bottom of the bowl to touch the water. Leave to cool slightly. Melt the white chocolate in a bowl set over a saucepan of gently simmering water – do not allow the bottom of the bowl to touch the water. Leave to cool slightly. Dip one half of the biscuits in the chocolate and set back down on the baking tray (take care as the biscuits are quite delicate). Once they've all been dipped, sprinkle pistachios over the white chocolate and leave to set at room temperature. Dip one half of the biscuits in the chocolate and set back down on the baking tray (take care as the biscuits are quite delicate). Once they've all been dipped, sprinkle pistachios over the white chocolate and leave to set at room temperature. Serve immediately or store in an airtight container for up to 1 week. Serve immediately or store in an airtight container for up to 1 week. Recipe tips Ground pistachios aren't available in many supermarkets, but you can find them online. Alternatively make your own from unsalted pistachios (which are widely available) – place the shelled nuts into a food processer and pulse until broken into small pieces. Take care not to over process or you could end up with an oily mess – less is definitely more! You won't get them as fine as they are when you buy them ground and it's best to stop as soon as you feel the pieces are small enough to use as decoration. Ground saffron is also sold as saffron powder. The ground variety isn't available in many supermarkets, but you can use the saffron strands (which are in most larger supermarkets) and grind them to a powder in a pestle and mortar. | {
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"title": "Saffron, pistachio and white chocolate biscuits recipe",
"content": "An average of 4.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/saffron_pistachio_and_47118_16x9.jpg These Viennese-inspired butter biscuits will melt in your mouth! They're perfect for giving as a gift or just enjoying with a hot drink. The flavours of saffron, white chocolate and pistachio add an extra special touch. If you prefer, substitute white chocolate for dark or milk chocolate. For this recipe, you will need a piping bag fitted with a large star-tipped nozzle. 175g/6oz plain flour50g/1¾oz custard powder40g/1½oz icing sugarsmall pinch saltsmall pinch finely ground saffron (see recipe tip)200g/7oz unsalted butter, very soft100g/3½oz white chocolate, melted1 tbsp ground pistachios (see recipe tip) 175g/6oz plain flour 50g/1¾oz custard powder 40g/1½oz icing sugar small pinch salt small pinch finely ground saffron (see recipe tip) 200g/7oz unsalted butter, very soft 100g/3½oz white chocolate, melted 1 tbsp ground pistachios (see recipe tip) Method Preheat the oven to 190C/170C Fan/Gas 5. Line a large, flat baking tray with baking paper.Stir together the flour, custard powder, icing sugar, salt and saffron in a large bowl.Add the softened butter and stir with a wooden spoon for about 4–5 minutes, or until the mixture comes together to form a very soft, sticky and creamy dough.Transfer the biscuit dough to a piping bag fitted with a large star-tipped nozzle. Pipe the biscuit dough onto the baking tray in a tight 'S' motion – pipe back and forth until the biscuit is around 7cm/2¾in long and 5cm/2in wide. Repeat for all 10 biscuits or make 12 slightly smaller biscuits. Leave some room around each biscuit as they will spread slightly in the oven. Bake in the centre of the oven for 15 minutes, or until the biscuits are lightly golden-brown all over. Leave to cool completely on the tray.Melt the white chocolate in a bowl set over a saucepan of gently simmering water – do not allow the bottom of the bowl to touch the water. Leave to cool slightly.Dip one half of the biscuits in the chocolate and set back down on the baking tray (take care as the biscuits are quite delicate). Once they've all been dipped, sprinkle pistachios over the white chocolate and leave to set at room temperature. Serve immediately or store in an airtight container for up to 1 week. Preheat the oven to 190C/170C Fan/Gas 5. Line a large, flat baking tray with baking paper. Preheat the oven to 190C/170C Fan/Gas 5. Line a large, flat baking tray with baking paper. Stir together the flour, custard powder, icing sugar, salt and saffron in a large bowl. Stir together the flour, custard powder, icing sugar, salt and saffron in a large bowl. Add the softened butter and stir with a wooden spoon for about 4–5 minutes, or until the mixture comes together to form a very soft, sticky and creamy dough. Add the softened butter and stir with a wooden spoon for about 4–5 minutes, or until the mixture comes together to form a very soft, sticky and creamy dough. Transfer the biscuit dough to a piping bag fitted with a large star-tipped nozzle. Pipe the biscuit dough onto the baking tray in a tight 'S' motion – pipe back and forth until the biscuit is around 7cm/2¾in long and 5cm/2in wide. Repeat for all 10 biscuits or make 12 slightly smaller biscuits. Leave some room around each biscuit as they will spread slightly in the oven. Transfer the biscuit dough to a piping bag fitted with a large star-tipped nozzle. Pipe the biscuit dough onto the baking tray in a tight 'S' motion – pipe back and forth until the biscuit is around 7cm/2¾in long and 5cm/2in wide. Repeat for all 10 biscuits or make 12 slightly smaller biscuits. Leave some room around each biscuit as they will spread slightly in the oven. Bake in the centre of the oven for 15 minutes, or until the biscuits are lightly golden-brown all over. Leave to cool completely on the tray. Bake in the centre of the oven for 15 minutes, or until the biscuits are lightly golden-brown all over. Leave to cool completely on the tray. Melt the white chocolate in a bowl set over a saucepan of gently simmering water – do not allow the bottom of the bowl to touch the water. Leave to cool slightly. Melt the white chocolate in a bowl set over a saucepan of gently simmering water – do not allow the bottom of the bowl to touch the water. Leave to cool slightly. Dip one half of the biscuits in the chocolate and set back down on the baking tray (take care as the biscuits are quite delicate). Once they've all been dipped, sprinkle pistachios over the white chocolate and leave to set at room temperature. Dip one half of the biscuits in the chocolate and set back down on the baking tray (take care as the biscuits are quite delicate). Once they've all been dipped, sprinkle pistachios over the white chocolate and leave to set at room temperature. Serve immediately or store in an airtight container for up to 1 week. Serve immediately or store in an airtight container for up to 1 week. Recipe tips Ground pistachios aren't available in many supermarkets, but you can find them online. Alternatively make your own from unsalted pistachios (which are widely available) – place the shelled nuts into a food processer and pulse until broken into small pieces. Take care not to over process or you could end up with an oily mess – less is definitely more! You won't get them as fine as they are when you buy them ground and it's best to stop as soon as you feel the pieces are small enough to use as decoration. Ground saffron is also sold as saffron powder. The ground variety isn't available in many supermarkets, but you can use the saffron strands (which are in most larger supermarkets) and grind them to a powder in a pestle and mortar."
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} | 5958c4a8af97340b5df9870ac4f3291916b44d3b6c9f1a7d0ab7986c975005d9 | Salted caramel chocolates recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salted_caramel_07339_16x9.jpg These delicious chocolates are filled with salted caramel, perfect as a tasty treat or gift. You will need a heart shaped mould and a cooking thermometer to make these chocolates. 200g/7oz caster sugar100g/3½oz whipping cream (35% fat)large pinch sea salt 120g/4¼oz unsalted butter, diced 200g/7oz caster sugar 100g/3½oz whipping cream (35% fat) large pinch sea salt 120g/4¼oz unsalted butter, diced 500g/1lb 2oz good-quality dark chocolate, broken into pieces 500g/1lb 2oz good-quality dark chocolate, broken into pieces Method To make the ultimate salted caramel, place a saucepan over a medium-low heat, sprinkle in the sugar and with a heat proof spoon or spatula, stir the caramel until it becomes a golden, amber colour.Turn the heat down and carefully add the cream, a third at a time, swirling with each addition to combine. Add the salt, then whisk in the butter a little at a time. Once everything has combined, use a hand blender to emulsify, then pour into a heatproof container and cover to cool. Once cooled, place in a piping bag, ready to fill the chocolates. To make the tempered chocolate, heat the chocolate in a bowl over a pan of gently simmering water to 45C, checking the temperature with a cooking thermometer. Carefully pour three quarters of the chocolate onto a clean cold work surface (not wooden), leaving a quarter in the bowl, and allow to cool to 27C (checking with a cooking thermometer). Add the cooled chocolate back into the bowl and mix thoroughly with the chocolate that was left in the bowl. The chocolate should now be between 30–31C. With a ladle, pour some of the chocolate into your heart shaped moulds. Tap the mould to get rid of any air bubbles then quickly tip upside down, over the chocolate bowl, to release the excess chocolate. Place upside down on a piece of baking paper for around 3–5 minutes or until set. Scrape off any excess chocolate from the mould with a pallet knife.Pipe the salted caramel into the chocolate moulds, making sure to leave a gap of 1–2mm at the very top to seal the chocolates. Pour some tempered chocolate onto the filled mould and, with a pallet knife, spread the chocolate over the salted caramel chocolates. Scrape off the excess chocolate from the mould and leave to set for at least 1 hour until the chocolates begins to release around the edges from the mould. To make the ultimate salted caramel, place a saucepan over a medium-low heat, sprinkle in the sugar and with a heat proof spoon or spatula, stir the caramel until it becomes a golden, amber colour. To make the ultimate salted caramel, place a saucepan over a medium-low heat, sprinkle in the sugar and with a heat proof spoon or spatula, stir the caramel until it becomes a golden, amber colour. Turn the heat down and carefully add the cream, a third at a time, swirling with each addition to combine. Add the salt, then whisk in the butter a little at a time. Turn the heat down and carefully add the cream, a third at a time, swirling with each addition to combine. Add the salt, then whisk in the butter a little at a time. Once everything has combined, use a hand blender to emulsify, then pour into a heatproof container and cover to cool. Once cooled, place in a piping bag, ready to fill the chocolates. Once everything has combined, use a hand blender to emulsify, then pour into a heatproof container and cover to cool. Once cooled, place in a piping bag, ready to fill the chocolates. To make the tempered chocolate, heat the chocolate in a bowl over a pan of gently simmering water to 45C, checking the temperature with a cooking thermometer. Carefully pour three quarters of the chocolate onto a clean cold work surface (not wooden), leaving a quarter in the bowl, and allow to cool to 27C (checking with a cooking thermometer). Add the cooled chocolate back into the bowl and mix thoroughly with the chocolate that was left in the bowl. The chocolate should now be between 30–31C. To make the tempered chocolate, heat the chocolate in a bowl over a pan of gently simmering water to 45C, checking the temperature with a cooking thermometer. Carefully pour three quarters of the chocolate onto a clean cold work surface (not wooden), leaving a quarter in the bowl, and allow to cool to 27C (checking with a cooking thermometer). Add the cooled chocolate back into the bowl and mix thoroughly with the chocolate that was left in the bowl. The chocolate should now be between 30–31C. With a ladle, pour some of the chocolate into your heart shaped moulds. Tap the mould to get rid of any air bubbles then quickly tip upside down, over the chocolate bowl, to release the excess chocolate. Place upside down on a piece of baking paper for around 3–5 minutes or until set. Scrape off any excess chocolate from the mould with a pallet knife. With a ladle, pour some of the chocolate into your heart shaped moulds. Tap the mould to get rid of any air bubbles then quickly tip upside down, over the chocolate bowl, to release the excess chocolate. Place upside down on a piece of baking paper for around 3–5 minutes or until set. Scrape off any excess chocolate from the mould with a pallet knife. Pipe the salted caramel into the chocolate moulds, making sure to leave a gap of 1–2mm at the very top to seal the chocolates. Pour some tempered chocolate onto the filled mould and, with a pallet knife, spread the chocolate over the salted caramel chocolates. Scrape off the excess chocolate from the mould and leave to set for at least 1 hour until the chocolates begins to release around the edges from the mould. Pipe the salted caramel into the chocolate moulds, making sure to leave a gap of 1–2mm at the very top to seal the chocolates. Pour some tempered chocolate onto the filled mould and, with a pallet knife, spread the chocolate over the salted caramel chocolates. Scrape off the excess chocolate from the mould and leave to set for at least 1 hour until the chocolates begins to release around the edges from the mould. Recipe tips If the chocolates need a bit of help to come out of the moulds, place into the fridge for 5 minutes. If the tempered chocolate starts setting, use a heat gun or a hairdryer very gently to warm the chocolate back up. | {
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"title": "Salted caramel chocolates recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salted_caramel_07339_16x9.jpg These delicious chocolates are filled with salted caramel, perfect as a tasty treat or gift. You will need a heart shaped mould and a cooking thermometer to make these chocolates. 200g/7oz caster sugar100g/3½oz whipping cream (35% fat)large pinch sea salt 120g/4¼oz unsalted butter, diced 200g/7oz caster sugar 100g/3½oz whipping cream (35% fat) large pinch sea salt 120g/4¼oz unsalted butter, diced 500g/1lb 2oz good-quality dark chocolate, broken into pieces 500g/1lb 2oz good-quality dark chocolate, broken into pieces Method To make the ultimate salted caramel, place a saucepan over a medium-low heat, sprinkle in the sugar and with a heat proof spoon or spatula, stir the caramel until it becomes a golden, amber colour.Turn the heat down and carefully add the cream, a third at a time, swirling with each addition to combine. Add the salt, then whisk in the butter a little at a time. Once everything has combined, use a hand blender to emulsify, then pour into a heatproof container and cover to cool. Once cooled, place in a piping bag, ready to fill the chocolates. To make the tempered chocolate, heat the chocolate in a bowl over a pan of gently simmering water to 45C, checking the temperature with a cooking thermometer. Carefully pour three quarters of the chocolate onto a clean cold work surface (not wooden), leaving a quarter in the bowl, and allow to cool to 27C (checking with a cooking thermometer). Add the cooled chocolate back into the bowl and mix thoroughly with the chocolate that was left in the bowl. The chocolate should now be between 30–31C. With a ladle, pour some of the chocolate into your heart shaped moulds. Tap the mould to get rid of any air bubbles then quickly tip upside down, over the chocolate bowl, to release the excess chocolate. Place upside down on a piece of baking paper for around 3–5 minutes or until set. Scrape off any excess chocolate from the mould with a pallet knife.Pipe the salted caramel into the chocolate moulds, making sure to leave a gap of 1–2mm at the very top to seal the chocolates. Pour some tempered chocolate onto the filled mould and, with a pallet knife, spread the chocolate over the salted caramel chocolates. Scrape off the excess chocolate from the mould and leave to set for at least 1 hour until the chocolates begins to release around the edges from the mould. To make the ultimate salted caramel, place a saucepan over a medium-low heat, sprinkle in the sugar and with a heat proof spoon or spatula, stir the caramel until it becomes a golden, amber colour. To make the ultimate salted caramel, place a saucepan over a medium-low heat, sprinkle in the sugar and with a heat proof spoon or spatula, stir the caramel until it becomes a golden, amber colour. Turn the heat down and carefully add the cream, a third at a time, swirling with each addition to combine. Add the salt, then whisk in the butter a little at a time. Turn the heat down and carefully add the cream, a third at a time, swirling with each addition to combine. Add the salt, then whisk in the butter a little at a time. Once everything has combined, use a hand blender to emulsify, then pour into a heatproof container and cover to cool. Once cooled, place in a piping bag, ready to fill the chocolates. Once everything has combined, use a hand blender to emulsify, then pour into a heatproof container and cover to cool. Once cooled, place in a piping bag, ready to fill the chocolates. To make the tempered chocolate, heat the chocolate in a bowl over a pan of gently simmering water to 45C, checking the temperature with a cooking thermometer. Carefully pour three quarters of the chocolate onto a clean cold work surface (not wooden), leaving a quarter in the bowl, and allow to cool to 27C (checking with a cooking thermometer). Add the cooled chocolate back into the bowl and mix thoroughly with the chocolate that was left in the bowl. The chocolate should now be between 30–31C. To make the tempered chocolate, heat the chocolate in a bowl over a pan of gently simmering water to 45C, checking the temperature with a cooking thermometer. Carefully pour three quarters of the chocolate onto a clean cold work surface (not wooden), leaving a quarter in the bowl, and allow to cool to 27C (checking with a cooking thermometer). Add the cooled chocolate back into the bowl and mix thoroughly with the chocolate that was left in the bowl. The chocolate should now be between 30–31C. With a ladle, pour some of the chocolate into your heart shaped moulds. Tap the mould to get rid of any air bubbles then quickly tip upside down, over the chocolate bowl, to release the excess chocolate. Place upside down on a piece of baking paper for around 3–5 minutes or until set. Scrape off any excess chocolate from the mould with a pallet knife. With a ladle, pour some of the chocolate into your heart shaped moulds. Tap the mould to get rid of any air bubbles then quickly tip upside down, over the chocolate bowl, to release the excess chocolate. Place upside down on a piece of baking paper for around 3–5 minutes or until set. Scrape off any excess chocolate from the mould with a pallet knife. Pipe the salted caramel into the chocolate moulds, making sure to leave a gap of 1–2mm at the very top to seal the chocolates. Pour some tempered chocolate onto the filled mould and, with a pallet knife, spread the chocolate over the salted caramel chocolates. Scrape off the excess chocolate from the mould and leave to set for at least 1 hour until the chocolates begins to release around the edges from the mould. Pipe the salted caramel into the chocolate moulds, making sure to leave a gap of 1–2mm at the very top to seal the chocolates. Pour some tempered chocolate onto the filled mould and, with a pallet knife, spread the chocolate over the salted caramel chocolates. Scrape off the excess chocolate from the mould and leave to set for at least 1 hour until the chocolates begins to release around the edges from the mould. Recipe tips If the chocolates need a bit of help to come out of the moulds, place into the fridge for 5 minutes. If the tempered chocolate starts setting, use a heat gun or a hairdryer very gently to warm the chocolate back up."
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} | 92d12701a7ba795646915d063114ea5ca77c890d05e6e5260e934d444e08e86a | Dark chocolate and salted caramel dessert recipe
Line a baking tray with baking paper. To make the crumpled chocolate bowl, scrunch up a sheet of baking paper and open it repeatedly to soften. Line a bowl of your choice with the paper. Place two thirds of the chocolate in a heatproof mixing bowl and rest over a pan of water, making sure the bowl doesn’t touch the water. Heat the water over a medium heat but do not allow to boil. Melt the chocolate slowly for at least an hour, the chocolate should be 55C. Once melted, vigorously add the remaining chocolate and keep mixing until incorporated and the chocolate cools to 27C. Use a hairdryer or heat gun to warm the chocolate to 30C. Dip a knife in the chocolate and allow to set. The chocolate should be smooth, glossy and brittle when set. Dip the moulded paper half way into the tempered chocolate, shake off the excess and set aside on the prepared baking tray. Place in the fridge for five minutes and repeat three times then cool in the fridge for 20 minutes. Carefully scrunch in the paper to remove from your bowl. Dust a little shimmer powder around the edge of the bowl. To make the sea salted caramel, melt the butter, sugar and salt together in a saucepan until bubbling. Mix well to a smooth consistency. Remove from the heat and add the cream, mixing well. Pour into a bowl and set aside to cool. To make the truffles, line a 10cm/4in baking tray with two layers of cling film. Melt the chocolate in a bowl set over a pan of hot water. Bring the sugar and 90ml/3fl oz water to a simmer in a small pan and pour into the chocolate, whisking until glossy. Pour the ganache into the lined baking tray and set in the fridge for at least an hour. When set, remove the cling film and cut the ganache into squares or triangles. Sift the cocoa powder onto a plate and coat the truffles well, dusting off any excess. Set aside. To make the cookie dough, place all the ingredients in a food mixer with the paddle attachment and mix until a soft paste is formed. Keep at room temperature. To make the chocolate hearts, brush shimmer powder onto a 30cm/12in piece of baking paper. Temper the chocolate as above and spread onto the baking paper until 1mm thick. Just before the chocolate sets use the point of a skewer or sharp knife to score heart shapes into the chocolate, making sure you go through the chocolate to the paper. Place the sheet of hearts in the fridge for 15 minutes, then carefully remove them from the paper. To assemble your dessert, sprinkle cocoa powder onto a presentation plate and use melted chocolate to stick the crumpled bowl to it. Spoon some of the salted caramel into the bowl and dot with the truffles and pieces of cookie dough. Finish with the chocolate hearts. Line a baking tray with baking paper. To make the crumpled chocolate bowl, scrunch up a sheet of baking paper and open it repeatedly to soften. Line a bowl of your choice with the paper. Line a baking tray with baking paper. To make the crumpled chocolate bowl, scrunch up a sheet of baking paper and open it repeatedly to soften. Line a bowl of your choice with the paper. Place two thirds of the chocolate in a heatproof mixing bowl and rest over a pan of water, making sure the bowl doesn’t touch the water. Heat the water over a medium heat but do not allow to boil. Melt the chocolate slowly for at least an hour, the chocolate should be 55C. Once melted, vigorously add the remaining chocolate and keep mixing until incorporated and the chocolate cools to 27C. Place two thirds of the chocolate in a heatproof mixing bowl and rest over a pan of water, making sure the bowl doesn’t touch the water. Heat the water over a medium heat but do not allow to boil. Melt the chocolate slowly for at least an hour, the chocolate should be 55C. Once melted, vigorously add the remaining chocolate and keep mixing until incorporated and the chocolate cools to 27C. Use a hairdryer or heat gun to warm the chocolate to 30C. Dip a knife in the chocolate and allow to set. The chocolate should be smooth, glossy and brittle when set. Use a hairdryer or heat gun to warm the chocolate to 30C. Dip a knife in the chocolate and allow to set. The chocolate should be smooth, glossy and brittle when set. Dip the moulded paper half way into the tempered chocolate, shake off the excess and set aside on the prepared baking tray. Place in the fridge for five minutes and repeat three times then cool in the fridge for 20 minutes. Carefully scrunch in the paper to remove from your bowl. Dust a little shimmer powder around the edge of the bowl. Dip the moulded paper half way into the tempered chocolate, shake off the excess and set aside on the prepared baking tray. Place in the fridge for five minutes and repeat three times then cool in the fridge for 20 minutes. Carefully scrunch in the paper to remove from your bowl. Dust a little shimmer powder around the edge of the bowl. To make the sea salted caramel, melt the butter, sugar and salt together in a saucepan until bubbling. Mix well to a smooth consistency. Remove from the heat and add the cream, mixing well. Pour into a bowl and set aside to cool. To make the sea salted caramel, melt the butter, sugar and salt together in a saucepan until bubbling. Mix well to a smooth consistency. Remove from the heat and add the cream, mixing well. Pour into a bowl and set aside to cool. To make the truffles, line a 10cm/4in baking tray with two layers of cling film. Melt the chocolate in a bowl set over a pan of hot water. Bring the sugar and 90ml/3fl oz water to a simmer in a small pan and pour into the chocolate, whisking until glossy. Pour the ganache into the lined baking tray and set in the fridge for at least an hour. To make the truffles, line a 10cm/4in baking tray with two layers of cling film. Melt the chocolate in a bowl set over a pan of hot water. Bring the sugar and 90ml/3fl oz water to a simmer in a small pan and pour into the chocolate, whisking until glossy. Pour the ganache into the lined baking tray and set in the fridge for at least an hour. When set, remove the cling film and cut the ganache into squares or triangles. Sift the cocoa powder onto a plate and coat the truffles well, dusting off any excess. Set aside. When set, remove the cling film and cut the ganache into squares or triangles. Sift the cocoa powder onto a plate and coat the truffles well, dusting off any excess. Set aside. To make the cookie dough, place all the ingredients in a food mixer with the paddle attachment and mix until a soft paste is formed. Keep at room temperature. To make the cookie dough, place all the ingredients in a food mixer with the paddle attachment and mix until a soft paste is formed. Keep at room temperature. To make the chocolate hearts, brush shimmer powder onto a 30cm/12in piece of baking paper. Temper the chocolate as above and spread onto the baking paper until 1mm thick. Just before the chocolate sets use the point of a skewer or sharp knife to score heart shapes into the chocolate, making sure you go through the chocolate to the paper. Place the sheet of hearts in the fridge for 15 minutes, then carefully remove them from the paper. To make the chocolate hearts, brush shimmer powder onto a 30cm/12in piece of baking paper. Temper the chocolate as above and spread onto the baking paper until 1mm thick. Just before the chocolate sets use the point of a skewer or sharp knife to score heart shapes into the chocolate, making sure you go through the chocolate to the paper. Place the sheet of hearts in the fridge for 15 minutes, then carefully remove them from the paper. To assemble your dessert, sprinkle cocoa powder onto a presentation plate and use melted chocolate to stick the crumpled bowl to it. Spoon some of the salted caramel into the bowl and dot with the truffles and pieces of cookie dough. Finish with the chocolate hearts. To assemble your dessert, sprinkle cocoa powder onto a presentation plate and use melted chocolate to stick the crumpled bowl to it. Spoon some of the salted caramel into the bowl and dot with the truffles and pieces of cookie dough. Finish with the chocolate hearts. | {
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"title": "Dark chocolate and salted caramel dessert recipe",
"content": "Line a baking tray with baking paper. To make the crumpled chocolate bowl, scrunch up a sheet of baking paper and open it repeatedly to soften. Line a bowl of your choice with the paper. Place two thirds of the chocolate in a heatproof mixing bowl and rest over a pan of water, making sure the bowl doesn’t touch the water. Heat the water over a medium heat but do not allow to boil. Melt the chocolate slowly for at least an hour, the chocolate should be 55C. Once melted, vigorously add the remaining chocolate and keep mixing until incorporated and the chocolate cools to 27C. Use a hairdryer or heat gun to warm the chocolate to 30C. Dip a knife in the chocolate and allow to set. The chocolate should be smooth, glossy and brittle when set. Dip the moulded paper half way into the tempered chocolate, shake off the excess and set aside on the prepared baking tray. Place in the fridge for five minutes and repeat three times then cool in the fridge for 20 minutes. Carefully scrunch in the paper to remove from your bowl. Dust a little shimmer powder around the edge of the bowl. To make the sea salted caramel, melt the butter, sugar and salt together in a saucepan until bubbling. Mix well to a smooth consistency. Remove from the heat and add the cream, mixing well. Pour into a bowl and set aside to cool. To make the truffles, line a 10cm/4in baking tray with two layers of cling film. Melt the chocolate in a bowl set over a pan of hot water. Bring the sugar and 90ml/3fl oz water to a simmer in a small pan and pour into the chocolate, whisking until glossy. Pour the ganache into the lined baking tray and set in the fridge for at least an hour. When set, remove the cling film and cut the ganache into squares or triangles. Sift the cocoa powder onto a plate and coat the truffles well, dusting off any excess. Set aside. To make the cookie dough, place all the ingredients in a food mixer with the paddle attachment and mix until a soft paste is formed. Keep at room temperature. To make the chocolate hearts, brush shimmer powder onto a 30cm/12in piece of baking paper. Temper the chocolate as above and spread onto the baking paper until 1mm thick. Just before the chocolate sets use the point of a skewer or sharp knife to score heart shapes into the chocolate, making sure you go through the chocolate to the paper. Place the sheet of hearts in the fridge for 15 minutes, then carefully remove them from the paper. To assemble your dessert, sprinkle cocoa powder onto a presentation plate and use melted chocolate to stick the crumpled bowl to it. Spoon some of the salted caramel into the bowl and dot with the truffles and pieces of cookie dough. Finish with the chocolate hearts. Line a baking tray with baking paper. To make the crumpled chocolate bowl, scrunch up a sheet of baking paper and open it repeatedly to soften. Line a bowl of your choice with the paper. Line a baking tray with baking paper. To make the crumpled chocolate bowl, scrunch up a sheet of baking paper and open it repeatedly to soften. Line a bowl of your choice with the paper. Place two thirds of the chocolate in a heatproof mixing bowl and rest over a pan of water, making sure the bowl doesn’t touch the water. Heat the water over a medium heat but do not allow to boil. Melt the chocolate slowly for at least an hour, the chocolate should be 55C. Once melted, vigorously add the remaining chocolate and keep mixing until incorporated and the chocolate cools to 27C. Place two thirds of the chocolate in a heatproof mixing bowl and rest over a pan of water, making sure the bowl doesn’t touch the water. Heat the water over a medium heat but do not allow to boil. Melt the chocolate slowly for at least an hour, the chocolate should be 55C. Once melted, vigorously add the remaining chocolate and keep mixing until incorporated and the chocolate cools to 27C. Use a hairdryer or heat gun to warm the chocolate to 30C. Dip a knife in the chocolate and allow to set. The chocolate should be smooth, glossy and brittle when set. Use a hairdryer or heat gun to warm the chocolate to 30C. Dip a knife in the chocolate and allow to set. The chocolate should be smooth, glossy and brittle when set. Dip the moulded paper half way into the tempered chocolate, shake off the excess and set aside on the prepared baking tray. Place in the fridge for five minutes and repeat three times then cool in the fridge for 20 minutes. Carefully scrunch in the paper to remove from your bowl. Dust a little shimmer powder around the edge of the bowl. Dip the moulded paper half way into the tempered chocolate, shake off the excess and set aside on the prepared baking tray. Place in the fridge for five minutes and repeat three times then cool in the fridge for 20 minutes. Carefully scrunch in the paper to remove from your bowl. Dust a little shimmer powder around the edge of the bowl. To make the sea salted caramel, melt the butter, sugar and salt together in a saucepan until bubbling. Mix well to a smooth consistency. Remove from the heat and add the cream, mixing well. Pour into a bowl and set aside to cool. To make the sea salted caramel, melt the butter, sugar and salt together in a saucepan until bubbling. Mix well to a smooth consistency. Remove from the heat and add the cream, mixing well. Pour into a bowl and set aside to cool. To make the truffles, line a 10cm/4in baking tray with two layers of cling film. Melt the chocolate in a bowl set over a pan of hot water. Bring the sugar and 90ml/3fl oz water to a simmer in a small pan and pour into the chocolate, whisking until glossy. Pour the ganache into the lined baking tray and set in the fridge for at least an hour. To make the truffles, line a 10cm/4in baking tray with two layers of cling film. Melt the chocolate in a bowl set over a pan of hot water. Bring the sugar and 90ml/3fl oz water to a simmer in a small pan and pour into the chocolate, whisking until glossy. Pour the ganache into the lined baking tray and set in the fridge for at least an hour. When set, remove the cling film and cut the ganache into squares or triangles. Sift the cocoa powder onto a plate and coat the truffles well, dusting off any excess. Set aside. When set, remove the cling film and cut the ganache into squares or triangles. Sift the cocoa powder onto a plate and coat the truffles well, dusting off any excess. Set aside. To make the cookie dough, place all the ingredients in a food mixer with the paddle attachment and mix until a soft paste is formed. Keep at room temperature. To make the cookie dough, place all the ingredients in a food mixer with the paddle attachment and mix until a soft paste is formed. Keep at room temperature. To make the chocolate hearts, brush shimmer powder onto a 30cm/12in piece of baking paper. Temper the chocolate as above and spread onto the baking paper until 1mm thick. Just before the chocolate sets use the point of a skewer or sharp knife to score heart shapes into the chocolate, making sure you go through the chocolate to the paper. Place the sheet of hearts in the fridge for 15 minutes, then carefully remove them from the paper. To make the chocolate hearts, brush shimmer powder onto a 30cm/12in piece of baking paper. Temper the chocolate as above and spread onto the baking paper until 1mm thick. Just before the chocolate sets use the point of a skewer or sharp knife to score heart shapes into the chocolate, making sure you go through the chocolate to the paper. Place the sheet of hearts in the fridge for 15 minutes, then carefully remove them from the paper. To assemble your dessert, sprinkle cocoa powder onto a presentation plate and use melted chocolate to stick the crumpled bowl to it. Spoon some of the salted caramel into the bowl and dot with the truffles and pieces of cookie dough. Finish with the chocolate hearts. To assemble your dessert, sprinkle cocoa powder onto a presentation plate and use melted chocolate to stick the crumpled bowl to it. Spoon some of the salted caramel into the bowl and dot with the truffles and pieces of cookie dough. Finish with the chocolate hearts."
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} | 3f1058e93f339c2403bd01c594a23ff4cd8c10024004c3b9febbb24a4987e977 | Hazelnut chocolates recipe
An average of 4.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hazelnut_chocolates_02989_16x9.jpg Make your own chocolates with this step-by-step recipe from Gabriella Cugno, the chocolatier behind the film Wonka. 100g/3½oz whole hazelnuts 90g/3¼oz milk chocolate10g/⅓oz dark chocolate pinch sea salt 100g/3½oz whole hazelnuts 90g/3¼oz milk chocolate 10g/⅓oz dark chocolate pinch sea salt 50g/1¾oz sugar 5g/⅛oz butter 100g/3½oz whole roasted hazelnuts 50g/1¾oz sugar 5g/⅛oz butter 100g/3½oz whole roasted hazelnuts 300g/10½oz milk chocolate 60g/2¼oz hazelnuts, chopped 300g/10½oz milk chocolate 60g/2¼oz hazelnuts, chopped Method To make the hazelnut filling, start by making the hazelnut paste, heat the oven to 170C/150C Fan/Gas 3½. Place the hazelnuts on a baking tray then roast for about 20–25 minutes, until a rich golden colour. Allow to cool, then place the hazelnuts into a food processor and blend until it forms a smooth paste. Melt the milk and dark chocolates together. Add 100g/3½oz hazelnut paste and salt, then mix thoroughly until all ingredients are combined. Leave to cool until 24C – this will help the hazelnut chocolate to set evenly. Pour into a container and leave to set in the fridge for at least 1 hour. To make the caramelised hazelnuts, line a tray with baking paper. Place the sugar and 10g/⅓oz water into a small saucepan over a medium to high temperature, bring to the boil and let simmer for around 30 seconds. Add in the roasted hazelnuts and turn the heat down to a low to medium temperature.Keep stirring the hazelnuts quite vigorously until the sugar starts to crystalise around them. Once crystallised, keep on a low temperature until the sugar starts to caramelise around the hazelnuts. Once at a golden caramel colour, add in the butter, mix the butter through the hazelnuts and place onto the lined tray. Once slightly cooled, separate the hazelnuts so they don’t stick together. Once set, place a spoon of hazelnut chocolate into your hands, place a caramelised hazelnut inside the hazelnut chocolate, and fully encase the hazelnut, shaping into a ball, like a Scotch egg. Set aside and get ready for tempering. If you want to skip this part, the chocolates are delicious just as they are. To make the tempered chocolate, melt the chocolate in a pan to 45C. Pour three-quarters of the chocolate onto a clean, dry work surface (not wooden) and cool down to 27C. Return the poured-out chocolate back into the bowl and mix thoroughly. The chocolate should now be between 29–30C. Add the chopped hazelnuts, mix well and the chocolate is ready.To serve, dip the shaped hazelnut chocolate into your tempered chocolate and decorate as you wish. To make the hazelnut filling, start by making the hazelnut paste, heat the oven to 170C/150C Fan/Gas 3½. Place the hazelnuts on a baking tray then roast for about 20–25 minutes, until a rich golden colour. To make the hazelnut filling, start by making the hazelnut paste, heat the oven to 170C/150C Fan/Gas 3½. Place the hazelnuts on a baking tray then roast for about 20–25 minutes, until a rich golden colour. Allow to cool, then place the hazelnuts into a food processor and blend until it forms a smooth paste. Allow to cool, then place the hazelnuts into a food processor and blend until it forms a smooth paste. Melt the milk and dark chocolates together. Add 100g/3½oz hazelnut paste and salt, then mix thoroughly until all ingredients are combined. Leave to cool until 24C – this will help the hazelnut chocolate to set evenly. Pour into a container and leave to set in the fridge for at least 1 hour. Melt the milk and dark chocolates together. Add 100g/3½oz hazelnut paste and salt, then mix thoroughly until all ingredients are combined. Leave to cool until 24C – this will help the hazelnut chocolate to set evenly. Pour into a container and leave to set in the fridge for at least 1 hour. To make the caramelised hazelnuts, line a tray with baking paper. Place the sugar and 10g/⅓oz water into a small saucepan over a medium to high temperature, bring to the boil and let simmer for around 30 seconds. Add in the roasted hazelnuts and turn the heat down to a low to medium temperature. To make the caramelised hazelnuts, line a tray with baking paper. Place the sugar and 10g/⅓oz water into a small saucepan over a medium to high temperature, bring to the boil and let simmer for around 30 seconds. Add in the roasted hazelnuts and turn the heat down to a low to medium temperature. Keep stirring the hazelnuts quite vigorously until the sugar starts to crystalise around them. Once crystallised, keep on a low temperature until the sugar starts to caramelise around the hazelnuts. Once at a golden caramel colour, add in the butter, mix the butter through the hazelnuts and place onto the lined tray. Once slightly cooled, separate the hazelnuts so they don’t stick together. Keep stirring the hazelnuts quite vigorously until the sugar starts to crystalise around them. Once crystallised, keep on a low temperature until the sugar starts to caramelise around the hazelnuts. Once at a golden caramel colour, add in the butter, mix the butter through the hazelnuts and place onto the lined tray. Once slightly cooled, separate the hazelnuts so they don’t stick together. Once set, place a spoon of hazelnut chocolate into your hands, place a caramelised hazelnut inside the hazelnut chocolate, and fully encase the hazelnut, shaping into a ball, like a Scotch egg. Set aside and get ready for tempering. If you want to skip this part, the chocolates are delicious just as they are. Once set, place a spoon of hazelnut chocolate into your hands, place a caramelised hazelnut inside the hazelnut chocolate, and fully encase the hazelnut, shaping into a ball, like a Scotch egg. Set aside and get ready for tempering. If you want to skip this part, the chocolates are delicious just as they are. To make the tempered chocolate, melt the chocolate in a pan to 45C. Pour three-quarters of the chocolate onto a clean, dry work surface (not wooden) and cool down to 27C. Return the poured-out chocolate back into the bowl and mix thoroughly. The chocolate should now be between 29–30C. Add the chopped hazelnuts, mix well and the chocolate is ready. To make the tempered chocolate, melt the chocolate in a pan to 45C. Pour three-quarters of the chocolate onto a clean, dry work surface (not wooden) and cool down to 27C. Return the poured-out chocolate back into the bowl and mix thoroughly. The chocolate should now be between 29–30C. Add the chopped hazelnuts, mix well and the chocolate is ready. To serve, dip the shaped hazelnut chocolate into your tempered chocolate and decorate as you wish. To serve, dip the shaped hazelnut chocolate into your tempered chocolate and decorate as you wish. Recipe tips If you can't find pre-roasted hazelnuts, simply place the hazelnuts in a roasting tray in a cold oven. Turn the oven on to 190C/170C Fan/Gas 5 and cook for 15 minutes. | {
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"content": "An average of 4.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hazelnut_chocolates_02989_16x9.jpg Make your own chocolates with this step-by-step recipe from Gabriella Cugno, the chocolatier behind the film Wonka. 100g/3½oz whole hazelnuts 90g/3¼oz milk chocolate10g/⅓oz dark chocolate pinch sea salt 100g/3½oz whole hazelnuts 90g/3¼oz milk chocolate 10g/⅓oz dark chocolate pinch sea salt 50g/1¾oz sugar 5g/⅛oz butter 100g/3½oz whole roasted hazelnuts 50g/1¾oz sugar 5g/⅛oz butter 100g/3½oz whole roasted hazelnuts 300g/10½oz milk chocolate 60g/2¼oz hazelnuts, chopped 300g/10½oz milk chocolate 60g/2¼oz hazelnuts, chopped Method To make the hazelnut filling, start by making the hazelnut paste, heat the oven to 170C/150C Fan/Gas 3½. Place the hazelnuts on a baking tray then roast for about 20–25 minutes, until a rich golden colour. Allow to cool, then place the hazelnuts into a food processor and blend until it forms a smooth paste. Melt the milk and dark chocolates together. Add 100g/3½oz hazelnut paste and salt, then mix thoroughly until all ingredients are combined. Leave to cool until 24C – this will help the hazelnut chocolate to set evenly. Pour into a container and leave to set in the fridge for at least 1 hour. To make the caramelised hazelnuts, line a tray with baking paper. Place the sugar and 10g/⅓oz water into a small saucepan over a medium to high temperature, bring to the boil and let simmer for around 30 seconds. Add in the roasted hazelnuts and turn the heat down to a low to medium temperature.Keep stirring the hazelnuts quite vigorously until the sugar starts to crystalise around them. Once crystallised, keep on a low temperature until the sugar starts to caramelise around the hazelnuts. Once at a golden caramel colour, add in the butter, mix the butter through the hazelnuts and place onto the lined tray. Once slightly cooled, separate the hazelnuts so they don’t stick together. Once set, place a spoon of hazelnut chocolate into your hands, place a caramelised hazelnut inside the hazelnut chocolate, and fully encase the hazelnut, shaping into a ball, like a Scotch egg. Set aside and get ready for tempering. If you want to skip this part, the chocolates are delicious just as they are. To make the tempered chocolate, melt the chocolate in a pan to 45C. Pour three-quarters of the chocolate onto a clean, dry work surface (not wooden) and cool down to 27C. Return the poured-out chocolate back into the bowl and mix thoroughly. The chocolate should now be between 29–30C. Add the chopped hazelnuts, mix well and the chocolate is ready.To serve, dip the shaped hazelnut chocolate into your tempered chocolate and decorate as you wish. To make the hazelnut filling, start by making the hazelnut paste, heat the oven to 170C/150C Fan/Gas 3½. Place the hazelnuts on a baking tray then roast for about 20–25 minutes, until a rich golden colour. To make the hazelnut filling, start by making the hazelnut paste, heat the oven to 170C/150C Fan/Gas 3½. Place the hazelnuts on a baking tray then roast for about 20–25 minutes, until a rich golden colour. Allow to cool, then place the hazelnuts into a food processor and blend until it forms a smooth paste. Allow to cool, then place the hazelnuts into a food processor and blend until it forms a smooth paste. Melt the milk and dark chocolates together. Add 100g/3½oz hazelnut paste and salt, then mix thoroughly until all ingredients are combined. Leave to cool until 24C – this will help the hazelnut chocolate to set evenly. Pour into a container and leave to set in the fridge for at least 1 hour. Melt the milk and dark chocolates together. Add 100g/3½oz hazelnut paste and salt, then mix thoroughly until all ingredients are combined. Leave to cool until 24C – this will help the hazelnut chocolate to set evenly. Pour into a container and leave to set in the fridge for at least 1 hour. To make the caramelised hazelnuts, line a tray with baking paper. Place the sugar and 10g/⅓oz water into a small saucepan over a medium to high temperature, bring to the boil and let simmer for around 30 seconds. Add in the roasted hazelnuts and turn the heat down to a low to medium temperature. To make the caramelised hazelnuts, line a tray with baking paper. Place the sugar and 10g/⅓oz water into a small saucepan over a medium to high temperature, bring to the boil and let simmer for around 30 seconds. Add in the roasted hazelnuts and turn the heat down to a low to medium temperature. Keep stirring the hazelnuts quite vigorously until the sugar starts to crystalise around them. Once crystallised, keep on a low temperature until the sugar starts to caramelise around the hazelnuts. Once at a golden caramel colour, add in the butter, mix the butter through the hazelnuts and place onto the lined tray. Once slightly cooled, separate the hazelnuts so they don’t stick together. Keep stirring the hazelnuts quite vigorously until the sugar starts to crystalise around them. Once crystallised, keep on a low temperature until the sugar starts to caramelise around the hazelnuts. Once at a golden caramel colour, add in the butter, mix the butter through the hazelnuts and place onto the lined tray. Once slightly cooled, separate the hazelnuts so they don’t stick together. Once set, place a spoon of hazelnut chocolate into your hands, place a caramelised hazelnut inside the hazelnut chocolate, and fully encase the hazelnut, shaping into a ball, like a Scotch egg. Set aside and get ready for tempering. If you want to skip this part, the chocolates are delicious just as they are. Once set, place a spoon of hazelnut chocolate into your hands, place a caramelised hazelnut inside the hazelnut chocolate, and fully encase the hazelnut, shaping into a ball, like a Scotch egg. Set aside and get ready for tempering. If you want to skip this part, the chocolates are delicious just as they are. To make the tempered chocolate, melt the chocolate in a pan to 45C. Pour three-quarters of the chocolate onto a clean, dry work surface (not wooden) and cool down to 27C. Return the poured-out chocolate back into the bowl and mix thoroughly. The chocolate should now be between 29–30C. Add the chopped hazelnuts, mix well and the chocolate is ready. To make the tempered chocolate, melt the chocolate in a pan to 45C. Pour three-quarters of the chocolate onto a clean, dry work surface (not wooden) and cool down to 27C. Return the poured-out chocolate back into the bowl and mix thoroughly. The chocolate should now be between 29–30C. Add the chopped hazelnuts, mix well and the chocolate is ready. To serve, dip the shaped hazelnut chocolate into your tempered chocolate and decorate as you wish. To serve, dip the shaped hazelnut chocolate into your tempered chocolate and decorate as you wish. Recipe tips If you can't find pre-roasted hazelnuts, simply place the hazelnuts in a roasting tray in a cold oven. Turn the oven on to 190C/170C Fan/Gas 5 and cook for 15 minutes."
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An average of 5.0 out of 5 stars from 2 ratings To make Paul's peanut caramel bar, a whipped nougat base is topped with peanut caramel and coated in milk chocolate. Crunchy, sticky and sweet – what's not to love? You will need a sugar thermometer for this recipe. vegetable oil, for greasing55g/2 oz dark chocolate (60% cocoa solids), chopped into small pieces2 large free-range egg whites400g/14 oz unrefined caster sugar225g/8 oz glucose syrup¼ tsp sea salt vegetable oil, for greasing 55g/2 oz dark chocolate (60% cocoa solids), chopped into small pieces 2 large free-range egg whites 400g/14 oz unrefined caster sugar 225g/8 oz glucose syrup ¼ tsp sea salt 150g/5½ oz shelled peanuts360ml/12 fl oz sweetened condensed milk90g/3¼ oz unsalted butter 375g/13oz demerara sugar1 tsp sea salt, well crushed1 tsp vanilla extract 150g/5½ oz shelled peanuts 360ml/12 fl oz sweetened condensed milk 90g/3¼ oz unsalted butter 375g/13oz demerara sugar 1 tsp sea salt, well crushed 1 tsp vanilla extract 800g/1lb 12oz milk chocolate 800g/1lb 12oz milk chocolate Method For the nougat base, line an 20x20cm baking tin with baking paper and oil the paper well with vegetable oil.Melt the chocolate in a heatproof bowl set over a pan of just simmering water. Don't let the water touch the bowl or it will burn. Take off the heat once melted. Meanwhile, in a separate bowl, whisk the egg whites using an electric whisk until they form soft peaks. Set aside.Add the sugar and glucose syrup to a medium saucepan along with 165ml/5½ fl oz water and place over a medium heat. Stir until the sugar dissolves. Brush down the sides of the saucepan with a wet pastry brush to prevent sugar crystals from forming. Simmer without stirring until the temperature on a digital or sugar thermometer reaches 125C or 126C, then remove from the heat.Turn your electric whisk to high speed and very carefully and slowly pour the sugar syrup down the inside of the bowl that the egg whites are in. CAUTION: Hot sugar can burn. Whisk until the whites are glossy and stiff. Remove the electric whisk and gently fold in the salt and melted chocolate. Scrape the mix into the lined baking tin and smooth over. Allow to cool for 2 hours.For the peanut caramel, preheat the oven to 175C/325F/Gas 3. Place the peanuts in a baking tray and toast in the oven for 15 minutes until golden and fragrant. Set aside to cool. Meanwhile, place all the remaining peanut caramel ingredients into a saucepan and simmer on low heat. Stir continuously for 10–12 minutes until the caramel turns a light golden colour. Remove from the heat.Sprinkle the peanuts over the nougat base then pour over the caramel to cover the peanuts evenly. Allow to set fully for 2 hours. Line a tray with baking paper. Once the caramel is set, remove the nougat from the tin and place it upside down onto the baking paper. To coat the bars, begin by tempering the milk chocolate (see technique below). Then spread a thin layer of chocolate onto the bottom of the slab and just before it sets, mark 16 bars in the chocolate with a knife. Place in the fridge for 15 minutes until set, then cut into 16 individual bars.Turn the bars over so that the nougat is at the bottom. Now dip each bar into the tempered milk chocolate and place onto a tray lined with baking paper. Use forks or chopsticks if you have any. To finish, make textured markings in the chocoate with a fork and place the bars in the fridge for 15 minutes to set. Enjoy! For the nougat base, line an 20x20cm baking tin with baking paper and oil the paper well with vegetable oil. For the nougat base, line an 20x20cm baking tin with baking paper and oil the paper well with vegetable oil. Melt the chocolate in a heatproof bowl set over a pan of just simmering water. Don't let the water touch the bowl or it will burn. Take off the heat once melted. Melt the chocolate in a heatproof bowl set over a pan of just simmering water. Don't let the water touch the bowl or it will burn. Take off the heat once melted. Meanwhile, in a separate bowl, whisk the egg whites using an electric whisk until they form soft peaks. Set aside. Meanwhile, in a separate bowl, whisk the egg whites using an electric whisk until they form soft peaks. Set aside. Add the sugar and glucose syrup to a medium saucepan along with 165ml/5½ fl oz water and place over a medium heat. Stir until the sugar dissolves. Brush down the sides of the saucepan with a wet pastry brush to prevent sugar crystals from forming. Simmer without stirring until the temperature on a digital or sugar thermometer reaches 125C or 126C, then remove from the heat. Add the sugar and glucose syrup to a medium saucepan along with 165ml/5½ fl oz water and place over a medium heat. Stir until the sugar dissolves. Brush down the sides of the saucepan with a wet pastry brush to prevent sugar crystals from forming. Simmer without stirring until the temperature on a digital or sugar thermometer reaches 125C or 126C, then remove from the heat. Turn your electric whisk to high speed and very carefully and slowly pour the sugar syrup down the inside of the bowl that the egg whites are in. CAUTION: Hot sugar can burn. Whisk until the whites are glossy and stiff. Remove the electric whisk and gently fold in the salt and melted chocolate. Scrape the mix into the lined baking tin and smooth over. Allow to cool for 2 hours. Turn your electric whisk to high speed and very carefully and slowly pour the sugar syrup down the inside of the bowl that the egg whites are in. CAUTION: Hot sugar can burn. Whisk until the whites are glossy and stiff. Remove the electric whisk and gently fold in the salt and melted chocolate. Scrape the mix into the lined baking tin and smooth over. Allow to cool for 2 hours. For the peanut caramel, preheat the oven to 175C/325F/Gas 3. Place the peanuts in a baking tray and toast in the oven for 15 minutes until golden and fragrant. Set aside to cool. For the peanut caramel, preheat the oven to 175C/325F/Gas 3. Place the peanuts in a baking tray and toast in the oven for 15 minutes until golden and fragrant. Set aside to cool. Meanwhile, place all the remaining peanut caramel ingredients into a saucepan and simmer on low heat. Stir continuously for 10–12 minutes until the caramel turns a light golden colour. Remove from the heat. Meanwhile, place all the remaining peanut caramel ingredients into a saucepan and simmer on low heat. Stir continuously for 10–12 minutes until the caramel turns a light golden colour. Remove from the heat. Sprinkle the peanuts over the nougat base then pour over the caramel to cover the peanuts evenly. Allow to set fully for 2 hours. Line a tray with baking paper. Once the caramel is set, remove the nougat from the tin and place it upside down onto the baking paper. Sprinkle the peanuts over the nougat base then pour over the caramel to cover the peanuts evenly. Allow to set fully for 2 hours. Line a tray with baking paper. Once the caramel is set, remove the nougat from the tin and place it upside down onto the baking paper. To coat the bars, begin by tempering the milk chocolate (see technique below). Then spread a thin layer of chocolate onto the bottom of the slab and just before it sets, mark 16 bars in the chocolate with a knife. Place in the fridge for 15 minutes until set, then cut into 16 individual bars. To coat the bars, begin by tempering the milk chocolate (see technique below). Then spread a thin layer of chocolate onto the bottom of the slab and just before it sets, mark 16 bars in the chocolate with a knife. Place in the fridge for 15 minutes until set, then cut into 16 individual bars. Turn the bars over so that the nougat is at the bottom. Now dip each bar into the tempered milk chocolate and place onto a tray lined with baking paper. Use forks or chopsticks if you have any. Turn the bars over so that the nougat is at the bottom. Now dip each bar into the tempered milk chocolate and place onto a tray lined with baking paper. Use forks or chopsticks if you have any. To finish, make textured markings in the chocoate with a fork and place the bars in the fridge for 15 minutes to set. Enjoy! To finish, make textured markings in the chocoate with a fork and place the bars in the fridge for 15 minutes to set. Enjoy! | {
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"content": "An average of 5.0 out of 5 stars from 2 ratings To make Paul's peanut caramel bar, a whipped nougat base is topped with peanut caramel and coated in milk chocolate. Crunchy, sticky and sweet – what's not to love? You will need a sugar thermometer for this recipe. vegetable oil, for greasing55g/2 oz dark chocolate (60% cocoa solids), chopped into small pieces2 large free-range egg whites400g/14 oz unrefined caster sugar225g/8 oz glucose syrup¼ tsp sea salt vegetable oil, for greasing 55g/2 oz dark chocolate (60% cocoa solids), chopped into small pieces 2 large free-range egg whites 400g/14 oz unrefined caster sugar 225g/8 oz glucose syrup ¼ tsp sea salt 150g/5½ oz shelled peanuts360ml/12 fl oz sweetened condensed milk90g/3¼ oz unsalted butter 375g/13oz demerara sugar1 tsp sea salt, well crushed1 tsp vanilla extract 150g/5½ oz shelled peanuts 360ml/12 fl oz sweetened condensed milk 90g/3¼ oz unsalted butter 375g/13oz demerara sugar 1 tsp sea salt, well crushed 1 tsp vanilla extract 800g/1lb 12oz milk chocolate 800g/1lb 12oz milk chocolate Method For the nougat base, line an 20x20cm baking tin with baking paper and oil the paper well with vegetable oil.Melt the chocolate in a heatproof bowl set over a pan of just simmering water. Don't let the water touch the bowl or it will burn. Take off the heat once melted. Meanwhile, in a separate bowl, whisk the egg whites using an electric whisk until they form soft peaks. Set aside.Add the sugar and glucose syrup to a medium saucepan along with 165ml/5½ fl oz water and place over a medium heat. Stir until the sugar dissolves. Brush down the sides of the saucepan with a wet pastry brush to prevent sugar crystals from forming. Simmer without stirring until the temperature on a digital or sugar thermometer reaches 125C or 126C, then remove from the heat.Turn your electric whisk to high speed and very carefully and slowly pour the sugar syrup down the inside of the bowl that the egg whites are in. CAUTION: Hot sugar can burn. Whisk until the whites are glossy and stiff. Remove the electric whisk and gently fold in the salt and melted chocolate. Scrape the mix into the lined baking tin and smooth over. Allow to cool for 2 hours.For the peanut caramel, preheat the oven to 175C/325F/Gas 3. Place the peanuts in a baking tray and toast in the oven for 15 minutes until golden and fragrant. Set aside to cool. Meanwhile, place all the remaining peanut caramel ingredients into a saucepan and simmer on low heat. Stir continuously for 10–12 minutes until the caramel turns a light golden colour. Remove from the heat.Sprinkle the peanuts over the nougat base then pour over the caramel to cover the peanuts evenly. Allow to set fully for 2 hours. Line a tray with baking paper. Once the caramel is set, remove the nougat from the tin and place it upside down onto the baking paper. To coat the bars, begin by tempering the milk chocolate (see technique below). Then spread a thin layer of chocolate onto the bottom of the slab and just before it sets, mark 16 bars in the chocolate with a knife. Place in the fridge for 15 minutes until set, then cut into 16 individual bars.Turn the bars over so that the nougat is at the bottom. Now dip each bar into the tempered milk chocolate and place onto a tray lined with baking paper. Use forks or chopsticks if you have any. To finish, make textured markings in the chocoate with a fork and place the bars in the fridge for 15 minutes to set. Enjoy! For the nougat base, line an 20x20cm baking tin with baking paper and oil the paper well with vegetable oil. For the nougat base, line an 20x20cm baking tin with baking paper and oil the paper well with vegetable oil. Melt the chocolate in a heatproof bowl set over a pan of just simmering water. Don't let the water touch the bowl or it will burn. Take off the heat once melted. Melt the chocolate in a heatproof bowl set over a pan of just simmering water. Don't let the water touch the bowl or it will burn. Take off the heat once melted. Meanwhile, in a separate bowl, whisk the egg whites using an electric whisk until they form soft peaks. Set aside. Meanwhile, in a separate bowl, whisk the egg whites using an electric whisk until they form soft peaks. Set aside. Add the sugar and glucose syrup to a medium saucepan along with 165ml/5½ fl oz water and place over a medium heat. Stir until the sugar dissolves. Brush down the sides of the saucepan with a wet pastry brush to prevent sugar crystals from forming. Simmer without stirring until the temperature on a digital or sugar thermometer reaches 125C or 126C, then remove from the heat. Add the sugar and glucose syrup to a medium saucepan along with 165ml/5½ fl oz water and place over a medium heat. Stir until the sugar dissolves. Brush down the sides of the saucepan with a wet pastry brush to prevent sugar crystals from forming. Simmer without stirring until the temperature on a digital or sugar thermometer reaches 125C or 126C, then remove from the heat. Turn your electric whisk to high speed and very carefully and slowly pour the sugar syrup down the inside of the bowl that the egg whites are in. CAUTION: Hot sugar can burn. Whisk until the whites are glossy and stiff. Remove the electric whisk and gently fold in the salt and melted chocolate. Scrape the mix into the lined baking tin and smooth over. Allow to cool for 2 hours. Turn your electric whisk to high speed and very carefully and slowly pour the sugar syrup down the inside of the bowl that the egg whites are in. CAUTION: Hot sugar can burn. Whisk until the whites are glossy and stiff. Remove the electric whisk and gently fold in the salt and melted chocolate. Scrape the mix into the lined baking tin and smooth over. Allow to cool for 2 hours. For the peanut caramel, preheat the oven to 175C/325F/Gas 3. Place the peanuts in a baking tray and toast in the oven for 15 minutes until golden and fragrant. Set aside to cool. For the peanut caramel, preheat the oven to 175C/325F/Gas 3. Place the peanuts in a baking tray and toast in the oven for 15 minutes until golden and fragrant. Set aside to cool. Meanwhile, place all the remaining peanut caramel ingredients into a saucepan and simmer on low heat. Stir continuously for 10–12 minutes until the caramel turns a light golden colour. Remove from the heat. Meanwhile, place all the remaining peanut caramel ingredients into a saucepan and simmer on low heat. Stir continuously for 10–12 minutes until the caramel turns a light golden colour. Remove from the heat. Sprinkle the peanuts over the nougat base then pour over the caramel to cover the peanuts evenly. Allow to set fully for 2 hours. Line a tray with baking paper. Once the caramel is set, remove the nougat from the tin and place it upside down onto the baking paper. Sprinkle the peanuts over the nougat base then pour over the caramel to cover the peanuts evenly. Allow to set fully for 2 hours. Line a tray with baking paper. Once the caramel is set, remove the nougat from the tin and place it upside down onto the baking paper. To coat the bars, begin by tempering the milk chocolate (see technique below). Then spread a thin layer of chocolate onto the bottom of the slab and just before it sets, mark 16 bars in the chocolate with a knife. Place in the fridge for 15 minutes until set, then cut into 16 individual bars. To coat the bars, begin by tempering the milk chocolate (see technique below). Then spread a thin layer of chocolate onto the bottom of the slab and just before it sets, mark 16 bars in the chocolate with a knife. Place in the fridge for 15 minutes until set, then cut into 16 individual bars. Turn the bars over so that the nougat is at the bottom. Now dip each bar into the tempered milk chocolate and place onto a tray lined with baking paper. Use forks or chopsticks if you have any. Turn the bars over so that the nougat is at the bottom. Now dip each bar into the tempered milk chocolate and place onto a tray lined with baking paper. Use forks or chopsticks if you have any. To finish, make textured markings in the chocoate with a fork and place the bars in the fridge for 15 minutes to set. Enjoy! To finish, make textured markings in the chocoate with a fork and place the bars in the fridge for 15 minutes to set. Enjoy!"
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} | bd0b5e7766c7e8a4598f4f9c49a41208c33702c988e6ad474b60782e080e040d | Homemade Easter eggs recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/homemadechocolateeas_4891_16x9.jpg Forget big plastic boxes and cheap chocolate – make your own homemade Easter eggs for maximum taste (and fun!). Equipment and preparation: You will need 8 x small egg moulds (available from specialist kitchen shops). sunflower oil, for greasing300g/10½oz dark chocolate (70% cocoa solids) or milk chocolatedifferent coloured icing, for piping sunflower oil, for greasing 300g/10½oz dark chocolate (70% cocoa solids) or milk chocolate different coloured icing, for piping Method Polish the inside of each mould with a piece of kitchen towel. Then dampen a piece of kitchen towel with a little flavourless oil, sunflower will do, and polish the inside of each mould with the oil. This ensures a highly polished finish to the chocolate and also helps to release the set chocolate from the mould.It is essential to temper the chocolate – this is a method of heating and cooling chocolate for coating or moulding. The heating and cooling separates the cocoa solids and ensures the set chocolate will have a high gloss and smooth finish. To temper the chocolate you will need a cooking thermometer, a heatproof bowl and a saucepan of hot water. Break the chocolate into small, even pieces and melt gently in a bowl over a saucepan of hot, not boiling, water. Place the thermometer into the chocolate and heat until it reaches 43C. Take off the heat and cool to 35C. Now it is ready to use.Pour spoonfuls of the chocolate into each mould. Swirl around until coated, use the pastry brush if necessary and then remove excess chocolate. Leave to set, flat side down on a surface, like a large tray, covered in greaseproof paper. Fill each mould in the same way. You will have to repeat the process another two or three times to build up a good layer of chocolate in each mould. Wait for about 20 minutes for the chocolate to set in between layers. Draw a clean ruler or the flat edge of a knife across the chocolate to ensure a clean edge every time you add a layer. This is important so that the two sides of the egg stick together evenly. Leave to chill in a larder or cool place until set.Carefully un-mould the egg halves and place on a clean surface, taking care not to handle the chocolate too much as it will start to melt from the heat of your hands.To stick the two edges of an egg together, heat a baking sheet and then place the edges of two halves on it for a few seconds, then gently push the edges together.To decorate the eggs, sit an egg in a glass or small cup and use as a stand while you pipe your desired message on the egg. You can wrap your eggs in cellophane wrap and label them to give away or place them in a basket and offer them to guests. Polish the inside of each mould with a piece of kitchen towel. Then dampen a piece of kitchen towel with a little flavourless oil, sunflower will do, and polish the inside of each mould with the oil. This ensures a highly polished finish to the chocolate and also helps to release the set chocolate from the mould. Polish the inside of each mould with a piece of kitchen towel. Then dampen a piece of kitchen towel with a little flavourless oil, sunflower will do, and polish the inside of each mould with the oil. This ensures a highly polished finish to the chocolate and also helps to release the set chocolate from the mould. It is essential to temper the chocolate – this is a method of heating and cooling chocolate for coating or moulding. The heating and cooling separates the cocoa solids and ensures the set chocolate will have a high gloss and smooth finish. To temper the chocolate you will need a cooking thermometer, a heatproof bowl and a saucepan of hot water. Break the chocolate into small, even pieces and melt gently in a bowl over a saucepan of hot, not boiling, water. Place the thermometer into the chocolate and heat until it reaches 43C. Take off the heat and cool to 35C. Now it is ready to use. It is essential to temper the chocolate – this is a method of heating and cooling chocolate for coating or moulding. The heating and cooling separates the cocoa solids and ensures the set chocolate will have a high gloss and smooth finish. To temper the chocolate you will need a cooking thermometer, a heatproof bowl and a saucepan of hot water. Break the chocolate into small, even pieces and melt gently in a bowl over a saucepan of hot, not boiling, water. Place the thermometer into the chocolate and heat until it reaches 43C. Take off the heat and cool to 35C. Now it is ready to use. Pour spoonfuls of the chocolate into each mould. Swirl around until coated, use the pastry brush if necessary and then remove excess chocolate. Leave to set, flat side down on a surface, like a large tray, covered in greaseproof paper. Fill each mould in the same way. You will have to repeat the process another two or three times to build up a good layer of chocolate in each mould. Wait for about 20 minutes for the chocolate to set in between layers. Draw a clean ruler or the flat edge of a knife across the chocolate to ensure a clean edge every time you add a layer. This is important so that the two sides of the egg stick together evenly. Leave to chill in a larder or cool place until set. Pour spoonfuls of the chocolate into each mould. Swirl around until coated, use the pastry brush if necessary and then remove excess chocolate. Leave to set, flat side down on a surface, like a large tray, covered in greaseproof paper. Fill each mould in the same way. You will have to repeat the process another two or three times to build up a good layer of chocolate in each mould. Wait for about 20 minutes for the chocolate to set in between layers. Draw a clean ruler or the flat edge of a knife across the chocolate to ensure a clean edge every time you add a layer. This is important so that the two sides of the egg stick together evenly. Leave to chill in a larder or cool place until set. Carefully un-mould the egg halves and place on a clean surface, taking care not to handle the chocolate too much as it will start to melt from the heat of your hands. Carefully un-mould the egg halves and place on a clean surface, taking care not to handle the chocolate too much as it will start to melt from the heat of your hands. To stick the two edges of an egg together, heat a baking sheet and then place the edges of two halves on it for a few seconds, then gently push the edges together. To stick the two edges of an egg together, heat a baking sheet and then place the edges of two halves on it for a few seconds, then gently push the edges together. To decorate the eggs, sit an egg in a glass or small cup and use as a stand while you pipe your desired message on the egg. You can wrap your eggs in cellophane wrap and label them to give away or place them in a basket and offer them to guests. To decorate the eggs, sit an egg in a glass or small cup and use as a stand while you pipe your desired message on the egg. You can wrap your eggs in cellophane wrap and label them to give away or place them in a basket and offer them to guests. | {
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"url": "https://www.bbc.co.uk/food/recipes/homemadechocolateeas_4891",
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"processing_date": "2025-09-05T00:00:00",
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"title": "Homemade Easter eggs 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/homemadechocolateeas_4891_16x9.jpg Forget big plastic boxes and cheap chocolate – make your own homemade Easter eggs for maximum taste (and fun!). Equipment and preparation: You will need 8 x small egg moulds (available from specialist kitchen shops). sunflower oil, for greasing300g/10½oz dark chocolate (70% cocoa solids) or milk chocolatedifferent coloured icing, for piping sunflower oil, for greasing 300g/10½oz dark chocolate (70% cocoa solids) or milk chocolate different coloured icing, for piping Method Polish the inside of each mould with a piece of kitchen towel. Then dampen a piece of kitchen towel with a little flavourless oil, sunflower will do, and polish the inside of each mould with the oil. This ensures a highly polished finish to the chocolate and also helps to release the set chocolate from the mould.It is essential to temper the chocolate – this is a method of heating and cooling chocolate for coating or moulding. The heating and cooling separates the cocoa solids and ensures the set chocolate will have a high gloss and smooth finish. To temper the chocolate you will need a cooking thermometer, a heatproof bowl and a saucepan of hot water. Break the chocolate into small, even pieces and melt gently in a bowl over a saucepan of hot, not boiling, water. Place the thermometer into the chocolate and heat until it reaches 43C. Take off the heat and cool to 35C. Now it is ready to use.Pour spoonfuls of the chocolate into each mould. Swirl around until coated, use the pastry brush if necessary and then remove excess chocolate. Leave to set, flat side down on a surface, like a large tray, covered in greaseproof paper. Fill each mould in the same way. You will have to repeat the process another two or three times to build up a good layer of chocolate in each mould. Wait for about 20 minutes for the chocolate to set in between layers. Draw a clean ruler or the flat edge of a knife across the chocolate to ensure a clean edge every time you add a layer. This is important so that the two sides of the egg stick together evenly. Leave to chill in a larder or cool place until set.Carefully un-mould the egg halves and place on a clean surface, taking care not to handle the chocolate too much as it will start to melt from the heat of your hands.To stick the two edges of an egg together, heat a baking sheet and then place the edges of two halves on it for a few seconds, then gently push the edges together.To decorate the eggs, sit an egg in a glass or small cup and use as a stand while you pipe your desired message on the egg. You can wrap your eggs in cellophane wrap and label them to give away or place them in a basket and offer them to guests. Polish the inside of each mould with a piece of kitchen towel. Then dampen a piece of kitchen towel with a little flavourless oil, sunflower will do, and polish the inside of each mould with the oil. This ensures a highly polished finish to the chocolate and also helps to release the set chocolate from the mould. Polish the inside of each mould with a piece of kitchen towel. Then dampen a piece of kitchen towel with a little flavourless oil, sunflower will do, and polish the inside of each mould with the oil. This ensures a highly polished finish to the chocolate and also helps to release the set chocolate from the mould. It is essential to temper the chocolate – this is a method of heating and cooling chocolate for coating or moulding. The heating and cooling separates the cocoa solids and ensures the set chocolate will have a high gloss and smooth finish. To temper the chocolate you will need a cooking thermometer, a heatproof bowl and a saucepan of hot water. Break the chocolate into small, even pieces and melt gently in a bowl over a saucepan of hot, not boiling, water. Place the thermometer into the chocolate and heat until it reaches 43C. Take off the heat and cool to 35C. Now it is ready to use. It is essential to temper the chocolate – this is a method of heating and cooling chocolate for coating or moulding. The heating and cooling separates the cocoa solids and ensures the set chocolate will have a high gloss and smooth finish. To temper the chocolate you will need a cooking thermometer, a heatproof bowl and a saucepan of hot water. Break the chocolate into small, even pieces and melt gently in a bowl over a saucepan of hot, not boiling, water. Place the thermometer into the chocolate and heat until it reaches 43C. Take off the heat and cool to 35C. Now it is ready to use. Pour spoonfuls of the chocolate into each mould. Swirl around until coated, use the pastry brush if necessary and then remove excess chocolate. Leave to set, flat side down on a surface, like a large tray, covered in greaseproof paper. Fill each mould in the same way. You will have to repeat the process another two or three times to build up a good layer of chocolate in each mould. Wait for about 20 minutes for the chocolate to set in between layers. Draw a clean ruler or the flat edge of a knife across the chocolate to ensure a clean edge every time you add a layer. This is important so that the two sides of the egg stick together evenly. Leave to chill in a larder or cool place until set. Pour spoonfuls of the chocolate into each mould. Swirl around until coated, use the pastry brush if necessary and then remove excess chocolate. Leave to set, flat side down on a surface, like a large tray, covered in greaseproof paper. Fill each mould in the same way. You will have to repeat the process another two or three times to build up a good layer of chocolate in each mould. Wait for about 20 minutes for the chocolate to set in between layers. Draw a clean ruler or the flat edge of a knife across the chocolate to ensure a clean edge every time you add a layer. This is important so that the two sides of the egg stick together evenly. Leave to chill in a larder or cool place until set. Carefully un-mould the egg halves and place on a clean surface, taking care not to handle the chocolate too much as it will start to melt from the heat of your hands. Carefully un-mould the egg halves and place on a clean surface, taking care not to handle the chocolate too much as it will start to melt from the heat of your hands. To stick the two edges of an egg together, heat a baking sheet and then place the edges of two halves on it for a few seconds, then gently push the edges together. To stick the two edges of an egg together, heat a baking sheet and then place the edges of two halves on it for a few seconds, then gently push the edges together. To decorate the eggs, sit an egg in a glass or small cup and use as a stand while you pipe your desired message on the egg. You can wrap your eggs in cellophane wrap and label them to give away or place them in a basket and offer them to guests. To decorate the eggs, sit an egg in a glass or small cup and use as a stand while you pipe your desired message on the egg. You can wrap your eggs in cellophane wrap and label them to give away or place them in a basket and offer them to guests."
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} | 60e50ce2de11cb0301300ab8d01b3b77896bd2b9aa072d748f24cea8d091f45c | Easter simnel truffles recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/easter_simnel_truffles_05358_16x9.jpg Chocolate truffles are a decadent treat at any time but this Easter version is irresistible. 200ml/7fl oz full-fat milk or double cream1 cinnamon stick, crushedhalf a nutmeg, grated75g/2¾oz muscovado sugar300g/10½oz dark chocolate (preferably with 62% or more cocoa solids), finely chopped5 tsp brandy100g/3½oz marzipan 200ml/7fl oz full-fat milk or double cream 1 cinnamon stick, crushed half a nutmeg, grated 75g/2¾oz muscovado sugar 300g/10½oz dark chocolate (preferably with 62% or more cocoa solids), finely chopped 5 tsp brandy 100g/3½oz marzipan 100g/3½oz cocoa powder100g/3½oz icing sugar25g/1oz ground cinnamon10g/¼oz ground nutmeg400g/14oz dark chocolate, melted and tempered 100g/3½oz cocoa powder 100g/3½oz icing sugar 25g/1oz ground cinnamon 10g/¼oz ground nutmeg 400g/14oz dark chocolate, melted and tempered Method For the ganache, put the milk or cream, spices and sugar into a saucepan and bring to a simmer. Place the chopped chocolate in a heatproof bowl. Remove the spiced milk from the heat and strain through a fine sieve onto the chopped chocolate. Whisk until smooth, then add the brandy and whisk again. Pour into a plastic container and refrigerate for an hour, or until set.Roll the marzipan into small balls the size of a hazelnut. Coat the marzipan balls in the set ganache and place on a tray.For the coating, place the cocoa powder, icing sugar, cinnamon and ground nutmeg into a bowl. Melt and temper the dark chocolate by breaking the chocolate into small, even pieces and gently melting it in a bowl over a saucepan of hot, not boiling, water. Place a cook’s thermometer into the chocolate and continue to heat until it reaches 43C/110F. Remove from the heat and cool to 35C/95F. Now it is ready to use.Using your fingers, dip each truffle in the melted, tempered chocolate and drop into the cocoa powder mixture, rolling until the truffle is completely coated. Set aside to cool on a plate. Eat the truffles at room temperature, so they are very soft inside. For the ganache, put the milk or cream, spices and sugar into a saucepan and bring to a simmer. Place the chopped chocolate in a heatproof bowl. Remove the spiced milk from the heat and strain through a fine sieve onto the chopped chocolate. Whisk until smooth, then add the brandy and whisk again. Pour into a plastic container and refrigerate for an hour, or until set. For the ganache, put the milk or cream, spices and sugar into a saucepan and bring to a simmer. Place the chopped chocolate in a heatproof bowl. Remove the spiced milk from the heat and strain through a fine sieve onto the chopped chocolate. Whisk until smooth, then add the brandy and whisk again. Pour into a plastic container and refrigerate for an hour, or until set. Roll the marzipan into small balls the size of a hazelnut. Coat the marzipan balls in the set ganache and place on a tray. Roll the marzipan into small balls the size of a hazelnut. Coat the marzipan balls in the set ganache and place on a tray. For the coating, place the cocoa powder, icing sugar, cinnamon and ground nutmeg into a bowl. For the coating, place the cocoa powder, icing sugar, cinnamon and ground nutmeg into a bowl. Melt and temper the dark chocolate by breaking the chocolate into small, even pieces and gently melting it in a bowl over a saucepan of hot, not boiling, water. Place a cook’s thermometer into the chocolate and continue to heat until it reaches 43C/110F. Remove from the heat and cool to 35C/95F. Now it is ready to use. Melt and temper the dark chocolate by breaking the chocolate into small, even pieces and gently melting it in a bowl over a saucepan of hot, not boiling, water. Place a cook’s thermometer into the chocolate and continue to heat until it reaches 43C/110F. Remove from the heat and cool to 35C/95F. Now it is ready to use. Using your fingers, dip each truffle in the melted, tempered chocolate and drop into the cocoa powder mixture, rolling until the truffle is completely coated. Set aside to cool on a plate. Using your fingers, dip each truffle in the melted, tempered chocolate and drop into the cocoa powder mixture, rolling until the truffle is completely coated. Set aside to cool on a plate. Eat the truffles at room temperature, so they are very soft inside. Eat the truffles at room temperature, so they are very soft inside. | {
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"title": "Easter simnel truffles recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/easter_simnel_truffles_05358_16x9.jpg Chocolate truffles are a decadent treat at any time but this Easter version is irresistible. 200ml/7fl oz full-fat milk or double cream1 cinnamon stick, crushedhalf a nutmeg, grated75g/2¾oz muscovado sugar300g/10½oz dark chocolate (preferably with 62% or more cocoa solids), finely chopped5 tsp brandy100g/3½oz marzipan 200ml/7fl oz full-fat milk or double cream 1 cinnamon stick, crushed half a nutmeg, grated 75g/2¾oz muscovado sugar 300g/10½oz dark chocolate (preferably with 62% or more cocoa solids), finely chopped 5 tsp brandy 100g/3½oz marzipan 100g/3½oz cocoa powder100g/3½oz icing sugar25g/1oz ground cinnamon10g/¼oz ground nutmeg400g/14oz dark chocolate, melted and tempered 100g/3½oz cocoa powder 100g/3½oz icing sugar 25g/1oz ground cinnamon 10g/¼oz ground nutmeg 400g/14oz dark chocolate, melted and tempered Method For the ganache, put the milk or cream, spices and sugar into a saucepan and bring to a simmer. Place the chopped chocolate in a heatproof bowl. Remove the spiced milk from the heat and strain through a fine sieve onto the chopped chocolate. Whisk until smooth, then add the brandy and whisk again. Pour into a plastic container and refrigerate for an hour, or until set.Roll the marzipan into small balls the size of a hazelnut. Coat the marzipan balls in the set ganache and place on a tray.For the coating, place the cocoa powder, icing sugar, cinnamon and ground nutmeg into a bowl. Melt and temper the dark chocolate by breaking the chocolate into small, even pieces and gently melting it in a bowl over a saucepan of hot, not boiling, water. Place a cook’s thermometer into the chocolate and continue to heat until it reaches 43C/110F. Remove from the heat and cool to 35C/95F. Now it is ready to use.Using your fingers, dip each truffle in the melted, tempered chocolate and drop into the cocoa powder mixture, rolling until the truffle is completely coated. Set aside to cool on a plate. Eat the truffles at room temperature, so they are very soft inside. For the ganache, put the milk or cream, spices and sugar into a saucepan and bring to a simmer. Place the chopped chocolate in a heatproof bowl. Remove the spiced milk from the heat and strain through a fine sieve onto the chopped chocolate. Whisk until smooth, then add the brandy and whisk again. Pour into a plastic container and refrigerate for an hour, or until set. For the ganache, put the milk or cream, spices and sugar into a saucepan and bring to a simmer. Place the chopped chocolate in a heatproof bowl. Remove the spiced milk from the heat and strain through a fine sieve onto the chopped chocolate. Whisk until smooth, then add the brandy and whisk again. Pour into a plastic container and refrigerate for an hour, or until set. Roll the marzipan into small balls the size of a hazelnut. Coat the marzipan balls in the set ganache and place on a tray. Roll the marzipan into small balls the size of a hazelnut. Coat the marzipan balls in the set ganache and place on a tray. For the coating, place the cocoa powder, icing sugar, cinnamon and ground nutmeg into a bowl. For the coating, place the cocoa powder, icing sugar, cinnamon and ground nutmeg into a bowl. Melt and temper the dark chocolate by breaking the chocolate into small, even pieces and gently melting it in a bowl over a saucepan of hot, not boiling, water. Place a cook’s thermometer into the chocolate and continue to heat until it reaches 43C/110F. Remove from the heat and cool to 35C/95F. Now it is ready to use. Melt and temper the dark chocolate by breaking the chocolate into small, even pieces and gently melting it in a bowl over a saucepan of hot, not boiling, water. Place a cook’s thermometer into the chocolate and continue to heat until it reaches 43C/110F. Remove from the heat and cool to 35C/95F. Now it is ready to use. Using your fingers, dip each truffle in the melted, tempered chocolate and drop into the cocoa powder mixture, rolling until the truffle is completely coated. Set aside to cool on a plate. Using your fingers, dip each truffle in the melted, tempered chocolate and drop into the cocoa powder mixture, rolling until the truffle is completely coated. Set aside to cool on a plate. Eat the truffles at room temperature, so they are very soft inside. Eat the truffles at room temperature, so they are very soft inside."
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} | bd56307dd30ed6155e812948e00113e88380ada7fdc841b45bee9d1f23a36e65 | Ice cream terrine recipe
To make the chocolate layers, first make a full level shelf space in your fridge and freezer and place a 21–23cm loaf tin lined with cling film in the freezer. Melt half of the dark chocolate in a metal or glass bowl over very hot water. One melted, remove from the heat, add the remaining chocolate and mix well until smooth.Cut even-sized pieces of baking paper around 30x15cm/12x6in. You will need at least 16 sheets. Place one sheet of baking paper on the clean worktop and secure with little dots of melted chocolate. Put 2–3 spoons of chocolate onto the paper and place another piece of paper on top and use a rolling pin to roll over creating a very thin sheet of chocolate. Place in the fridge or freezer and continue until you have used all the chocolate, each chocolate sheet will use 2 sheets of greaseproof paper. Leave the chocolate sheets in the fridge or freezer - do not take them out until assembling.To make the ice cream base, mix together the condensed milk and vanilla bean paste or extract.Whip the cream in a bowl until it forms soft peaks when the whisk is removed from the bowl. Mix the cream with the vanilla condensed milk and divide between 2 bowls. To make the white chocolate and raspberry flavour ice cream, melt the white chocolate in a small metal or glass bowl over very hot water. Mix the melted white chocolate into one of the bowls of cream and condensed milk. Add the frozen raspberries and set aside. To make the dark chocolate ice cream melt the 80% solids dark chocolate in a small bowl over hot water. Stir the melted dark chocolate into the remaining cream and condensed milk mixture until smooth.To assemble, remove the loaf tin from the freezer and spoon a thin layer of the raspberry ice cream mixture into the bottom. Take a chocolate sheet from the freezer and peel off the top sheet of paper. Use a sharp knife to cut a chocolate sheet to fit as the first layer. Remove any greaseproof paper. Top with a thin layer of the chocolate ice cream mixture, then top with another chocolate sheet cut to size. Keep going with layers in that order until you have used all the ice cream and chocolate sheets. The last layer should be a chocolate sheet. Freeze for at least 8 hours. Place a presentation plate in the freezer for at least an hour before you want to serve.To make the ganache, melt the dark chocolate in a metal or glass bowl over very hot water. Bring the boiling water and golden syrup to a simmer in a small pan and pour the mixture onto the chocolate. Whisk well. Leave to cool for a few minutes.When ready to serve, carefully turn the terrine out onto the prepared presentation plate and remove the cling film. Pour the chocolate ganache down the centre of the dessert allowing it to run down the sides a little. To serve, decorate with fresh berries, chocolate shards and/or edible flowers. In fact, anything you love! Cut with a hot wet knife into generous slices. To make the chocolate layers, first make a full level shelf space in your fridge and freezer and place a 21–23cm loaf tin lined with cling film in the freezer. To make the chocolate layers, first make a full level shelf space in your fridge and freezer and place a 21–23cm loaf tin lined with cling film in the freezer. Melt half of the dark chocolate in a metal or glass bowl over very hot water. One melted, remove from the heat, add the remaining chocolate and mix well until smooth. Melt half of the dark chocolate in a metal or glass bowl over very hot water. One melted, remove from the heat, add the remaining chocolate and mix well until smooth. Cut even-sized pieces of baking paper around 30x15cm/12x6in. You will need at least 16 sheets. Place one sheet of baking paper on the clean worktop and secure with little dots of melted chocolate. Put 2–3 spoons of chocolate onto the paper and place another piece of paper on top and use a rolling pin to roll over creating a very thin sheet of chocolate. Place in the fridge or freezer and continue until you have used all the chocolate, each chocolate sheet will use 2 sheets of greaseproof paper. Leave the chocolate sheets in the fridge or freezer - do not take them out until assembling. Cut even-sized pieces of baking paper around 30x15cm/12x6in. You will need at least 16 sheets. Place one sheet of baking paper on the clean worktop and secure with little dots of melted chocolate. Put 2–3 spoons of chocolate onto the paper and place another piece of paper on top and use a rolling pin to roll over creating a very thin sheet of chocolate. Place in the fridge or freezer and continue until you have used all the chocolate, each chocolate sheet will use 2 sheets of greaseproof paper. Leave the chocolate sheets in the fridge or freezer - do not take them out until assembling. To make the ice cream base, mix together the condensed milk and vanilla bean paste or extract. To make the ice cream base, mix together the condensed milk and vanilla bean paste or extract. Whip the cream in a bowl until it forms soft peaks when the whisk is removed from the bowl. Mix the cream with the vanilla condensed milk and divide between 2 bowls. Whip the cream in a bowl until it forms soft peaks when the whisk is removed from the bowl. Mix the cream with the vanilla condensed milk and divide between 2 bowls. To make the white chocolate and raspberry flavour ice cream, melt the white chocolate in a small metal or glass bowl over very hot water. Mix the melted white chocolate into one of the bowls of cream and condensed milk. Add the frozen raspberries and set aside. To make the white chocolate and raspberry flavour ice cream, melt the white chocolate in a small metal or glass bowl over very hot water. Mix the melted white chocolate into one of the bowls of cream and condensed milk. Add the frozen raspberries and set aside. To make the dark chocolate ice cream melt the 80% solids dark chocolate in a small bowl over hot water. Stir the melted dark chocolate into the remaining cream and condensed milk mixture until smooth. To make the dark chocolate ice cream melt the 80% solids dark chocolate in a small bowl over hot water. Stir the melted dark chocolate into the remaining cream and condensed milk mixture until smooth. To assemble, remove the loaf tin from the freezer and spoon a thin layer of the raspberry ice cream mixture into the bottom. Take a chocolate sheet from the freezer and peel off the top sheet of paper. Use a sharp knife to cut a chocolate sheet to fit as the first layer. Remove any greaseproof paper. Top with a thin layer of the chocolate ice cream mixture, then top with another chocolate sheet cut to size. Keep going with layers in that order until you have used all the ice cream and chocolate sheets. The last layer should be a chocolate sheet. To assemble, remove the loaf tin from the freezer and spoon a thin layer of the raspberry ice cream mixture into the bottom. Take a chocolate sheet from the freezer and peel off the top sheet of paper. Use a sharp knife to cut a chocolate sheet to fit as the first layer. Remove any greaseproof paper. Top with a thin layer of the chocolate ice cream mixture, then top with another chocolate sheet cut to size. Keep going with layers in that order until you have used all the ice cream and chocolate sheets. The last layer should be a chocolate sheet. Freeze for at least 8 hours. Place a presentation plate in the freezer for at least an hour before you want to serve. Freeze for at least 8 hours. Place a presentation plate in the freezer for at least an hour before you want to serve. To make the ganache, melt the dark chocolate in a metal or glass bowl over very hot water. To make the ganache, melt the dark chocolate in a metal or glass bowl over very hot water. Bring the boiling water and golden syrup to a simmer in a small pan and pour the mixture onto the chocolate. Whisk well. Leave to cool for a few minutes. Bring the boiling water and golden syrup to a simmer in a small pan and pour the mixture onto the chocolate. Whisk well. Leave to cool for a few minutes. When ready to serve, carefully turn the terrine out onto the prepared presentation plate and remove the cling film. Pour the chocolate ganache down the centre of the dessert allowing it to run down the sides a little. When ready to serve, carefully turn the terrine out onto the prepared presentation plate and remove the cling film. Pour the chocolate ganache down the centre of the dessert allowing it to run down the sides a little. To serve, decorate with fresh berries, chocolate shards and/or edible flowers. In fact, anything you love! Cut with a hot wet knife into generous slices. To serve, decorate with fresh berries, chocolate shards and/or edible flowers. In fact, anything you love! Cut with a hot wet knife into generous slices. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Ice cream terrine recipe",
"content": "To make the chocolate layers, first make a full level shelf space in your fridge and freezer and place a 21–23cm loaf tin lined with cling film in the freezer. Melt half of the dark chocolate in a metal or glass bowl over very hot water. One melted, remove from the heat, add the remaining chocolate and mix well until smooth.Cut even-sized pieces of baking paper around 30x15cm/12x6in. You will need at least 16 sheets. Place one sheet of baking paper on the clean worktop and secure with little dots of melted chocolate. Put 2–3 spoons of chocolate onto the paper and place another piece of paper on top and use a rolling pin to roll over creating a very thin sheet of chocolate. Place in the fridge or freezer and continue until you have used all the chocolate, each chocolate sheet will use 2 sheets of greaseproof paper. Leave the chocolate sheets in the fridge or freezer - do not take them out until assembling.To make the ice cream base, mix together the condensed milk and vanilla bean paste or extract.Whip the cream in a bowl until it forms soft peaks when the whisk is removed from the bowl. Mix the cream with the vanilla condensed milk and divide between 2 bowls. To make the white chocolate and raspberry flavour ice cream, melt the white chocolate in a small metal or glass bowl over very hot water. Mix the melted white chocolate into one of the bowls of cream and condensed milk. Add the frozen raspberries and set aside. To make the dark chocolate ice cream melt the 80% solids dark chocolate in a small bowl over hot water. Stir the melted dark chocolate into the remaining cream and condensed milk mixture until smooth.To assemble, remove the loaf tin from the freezer and spoon a thin layer of the raspberry ice cream mixture into the bottom. Take a chocolate sheet from the freezer and peel off the top sheet of paper. Use a sharp knife to cut a chocolate sheet to fit as the first layer. Remove any greaseproof paper. Top with a thin layer of the chocolate ice cream mixture, then top with another chocolate sheet cut to size. Keep going with layers in that order until you have used all the ice cream and chocolate sheets. The last layer should be a chocolate sheet. Freeze for at least 8 hours. Place a presentation plate in the freezer for at least an hour before you want to serve.To make the ganache, melt the dark chocolate in a metal or glass bowl over very hot water. Bring the boiling water and golden syrup to a simmer in a small pan and pour the mixture onto the chocolate. Whisk well. Leave to cool for a few minutes.When ready to serve, carefully turn the terrine out onto the prepared presentation plate and remove the cling film. Pour the chocolate ganache down the centre of the dessert allowing it to run down the sides a little. To serve, decorate with fresh berries, chocolate shards and/or edible flowers. In fact, anything you love! Cut with a hot wet knife into generous slices. To make the chocolate layers, first make a full level shelf space in your fridge and freezer and place a 21–23cm loaf tin lined with cling film in the freezer. To make the chocolate layers, first make a full level shelf space in your fridge and freezer and place a 21–23cm loaf tin lined with cling film in the freezer. Melt half of the dark chocolate in a metal or glass bowl over very hot water. One melted, remove from the heat, add the remaining chocolate and mix well until smooth. Melt half of the dark chocolate in a metal or glass bowl over very hot water. One melted, remove from the heat, add the remaining chocolate and mix well until smooth. Cut even-sized pieces of baking paper around 30x15cm/12x6in. You will need at least 16 sheets. Place one sheet of baking paper on the clean worktop and secure with little dots of melted chocolate. Put 2–3 spoons of chocolate onto the paper and place another piece of paper on top and use a rolling pin to roll over creating a very thin sheet of chocolate. Place in the fridge or freezer and continue until you have used all the chocolate, each chocolate sheet will use 2 sheets of greaseproof paper. Leave the chocolate sheets in the fridge or freezer - do not take them out until assembling. Cut even-sized pieces of baking paper around 30x15cm/12x6in. You will need at least 16 sheets. Place one sheet of baking paper on the clean worktop and secure with little dots of melted chocolate. Put 2–3 spoons of chocolate onto the paper and place another piece of paper on top and use a rolling pin to roll over creating a very thin sheet of chocolate. Place in the fridge or freezer and continue until you have used all the chocolate, each chocolate sheet will use 2 sheets of greaseproof paper. Leave the chocolate sheets in the fridge or freezer - do not take them out until assembling. To make the ice cream base, mix together the condensed milk and vanilla bean paste or extract. To make the ice cream base, mix together the condensed milk and vanilla bean paste or extract. Whip the cream in a bowl until it forms soft peaks when the whisk is removed from the bowl. Mix the cream with the vanilla condensed milk and divide between 2 bowls. Whip the cream in a bowl until it forms soft peaks when the whisk is removed from the bowl. Mix the cream with the vanilla condensed milk and divide between 2 bowls. To make the white chocolate and raspberry flavour ice cream, melt the white chocolate in a small metal or glass bowl over very hot water. Mix the melted white chocolate into one of the bowls of cream and condensed milk. Add the frozen raspberries and set aside. To make the white chocolate and raspberry flavour ice cream, melt the white chocolate in a small metal or glass bowl over very hot water. Mix the melted white chocolate into one of the bowls of cream and condensed milk. Add the frozen raspberries and set aside. To make the dark chocolate ice cream melt the 80% solids dark chocolate in a small bowl over hot water. Stir the melted dark chocolate into the remaining cream and condensed milk mixture until smooth. To make the dark chocolate ice cream melt the 80% solids dark chocolate in a small bowl over hot water. Stir the melted dark chocolate into the remaining cream and condensed milk mixture until smooth. To assemble, remove the loaf tin from the freezer and spoon a thin layer of the raspberry ice cream mixture into the bottom. Take a chocolate sheet from the freezer and peel off the top sheet of paper. Use a sharp knife to cut a chocolate sheet to fit as the first layer. Remove any greaseproof paper. Top with a thin layer of the chocolate ice cream mixture, then top with another chocolate sheet cut to size. Keep going with layers in that order until you have used all the ice cream and chocolate sheets. The last layer should be a chocolate sheet. To assemble, remove the loaf tin from the freezer and spoon a thin layer of the raspberry ice cream mixture into the bottom. Take a chocolate sheet from the freezer and peel off the top sheet of paper. Use a sharp knife to cut a chocolate sheet to fit as the first layer. Remove any greaseproof paper. Top with a thin layer of the chocolate ice cream mixture, then top with another chocolate sheet cut to size. Keep going with layers in that order until you have used all the ice cream and chocolate sheets. The last layer should be a chocolate sheet. Freeze for at least 8 hours. Place a presentation plate in the freezer for at least an hour before you want to serve. Freeze for at least 8 hours. Place a presentation plate in the freezer for at least an hour before you want to serve. To make the ganache, melt the dark chocolate in a metal or glass bowl over very hot water. To make the ganache, melt the dark chocolate in a metal or glass bowl over very hot water. Bring the boiling water and golden syrup to a simmer in a small pan and pour the mixture onto the chocolate. Whisk well. Leave to cool for a few minutes. Bring the boiling water and golden syrup to a simmer in a small pan and pour the mixture onto the chocolate. Whisk well. Leave to cool for a few minutes. When ready to serve, carefully turn the terrine out onto the prepared presentation plate and remove the cling film. Pour the chocolate ganache down the centre of the dessert allowing it to run down the sides a little. When ready to serve, carefully turn the terrine out onto the prepared presentation plate and remove the cling film. Pour the chocolate ganache down the centre of the dessert allowing it to run down the sides a little. To serve, decorate with fresh berries, chocolate shards and/or edible flowers. In fact, anything you love! Cut with a hot wet knife into generous slices. To serve, decorate with fresh berries, chocolate shards and/or edible flowers. In fact, anything you love! Cut with a hot wet knife into generous slices."
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} | 92ecd49c80b2583d24509513a3b07f6998b7d093109e19483d59b511610f51a8 | Marshmallows recipe
An average of 4.3 out of 5 stars from 6 ratings Making your own marshmallows is a fun project, and this recipe is the basis for all kinds of variations. Do be careful with the boiling sugar syrup, though. 2 x 7g sachets powdered gelatine450g/1lb caster sugar2 tsp vanilla extract (or 1 tsp almond extract)1 tbsp sunflower oil50g/2oz icing sugar, plus extra for dredging50g/2oz cornflour, plus extra for dredgingfinely chopped pistachios, crystallised flower petals, or coloured caster sugar to coat (optional) 2 x 7g sachets powdered gelatine 450g/1lb caster sugar 2 tsp vanilla extract (or 1 tsp almond extract) 1 tbsp sunflower oil 50g/2oz icing sugar, plus extra for dredging 50g/2oz cornflour, plus extra for dredging finely chopped pistachios, crystallised flower petals, or coloured caster sugar to coat (optional) Method Place the gelatine and 100ml/3½fl oz of cold water into a bowl. Set aside for 10 minutes, or until softened.Meanwhile, pour the sugar and 175ml/6fl oz of cold water into a heavy-based saucepan and bring to a rolling boil on a medium to high heat, stirring continuously, until the sugar dissolves. Reduce the heat to low and simmer the mixture gently for 15-20 minutes, until a sugar thermometer dipped into the mixture reads 113C/235F. (NB: At this temperature, the sugar syrup will have reached the soft-ball stage.) CAUTION: This mixture is extremely hot and can be dangerous. Do not leave unattended.As soon as the sugar syrup reaches the correct temperature, place the softened gelatine and water into the bowl of a food mixer and blend on its lowest setting. Gradually pour in the sugar syrup in a slow, steady stream, avoiding pouring the sugar syrup on the beaters as it may splash. Whisk continuously until all of the syrup has been fully incorporated in the mixture. Add the vanilla extract, then increase the blending speed and blend for 18-20 minutes, or until the mixture has thickened, cooled and is beginning to set.Meanwhile, grease a 20cm/8in square, deep-sided cake tin with some of the sunflower oil. Line the tin baking parchment and grease the paper with the remaining oil. Mix together the icing sugar and cornflour and dust the tin with a little of the mixture to evenly coat the base and sides. Reserve the remaining icing sugar and cornflour mixture for later.Pour the marshmallow mixture into the prepared tin and smooth the surface with a palette knife or spatula that has been dipped in boiling water. Dust the top of the marshmallows with a little more of the icing sugar and cornflour mixture, then cover the tin with cling film and set aside in a cool, dry place for 1-2 hours or overnight to set. (NB: Do not chill in the fridge.)Once the marshmallow mixture has set, turn out the marshmallow slab onto a clean work surface dusted with the remaining icing sugar and cornflour mixture. Peel off the parchment paper and cut the marshmallow into 36 cubes. Dredge the marshmallows in the icing sugar and cornflour mixture to coat, or coat one or more sides in the chopped nuts, flower petals or coloured sugar for decoration. Store in an airtight container in a cool, dry place for up to three weeks. Place the gelatine and 100ml/3½fl oz of cold water into a bowl. Set aside for 10 minutes, or until softened. Place the gelatine and 100ml/3½fl oz of cold water into a bowl. Set aside for 10 minutes, or until softened. Meanwhile, pour the sugar and 175ml/6fl oz of cold water into a heavy-based saucepan and bring to a rolling boil on a medium to high heat, stirring continuously, until the sugar dissolves. Meanwhile, pour the sugar and 175ml/6fl oz of cold water into a heavy-based saucepan and bring to a rolling boil on a medium to high heat, stirring continuously, until the sugar dissolves. Reduce the heat to low and simmer the mixture gently for 15-20 minutes, until a sugar thermometer dipped into the mixture reads 113C/235F. (NB: At this temperature, the sugar syrup will have reached the soft-ball stage.) CAUTION: This mixture is extremely hot and can be dangerous. Do not leave unattended. Reduce the heat to low and simmer the mixture gently for 15-20 minutes, until a sugar thermometer dipped into the mixture reads 113C/235F. (NB: At this temperature, the sugar syrup will have reached the soft-ball stage.) CAUTION: This mixture is extremely hot and can be dangerous. Do not leave unattended. As soon as the sugar syrup reaches the correct temperature, place the softened gelatine and water into the bowl of a food mixer and blend on its lowest setting. Gradually pour in the sugar syrup in a slow, steady stream, avoiding pouring the sugar syrup on the beaters as it may splash. Whisk continuously until all of the syrup has been fully incorporated in the mixture. As soon as the sugar syrup reaches the correct temperature, place the softened gelatine and water into the bowl of a food mixer and blend on its lowest setting. Gradually pour in the sugar syrup in a slow, steady stream, avoiding pouring the sugar syrup on the beaters as it may splash. Whisk continuously until all of the syrup has been fully incorporated in the mixture. Add the vanilla extract, then increase the blending speed and blend for 18-20 minutes, or until the mixture has thickened, cooled and is beginning to set. Add the vanilla extract, then increase the blending speed and blend for 18-20 minutes, or until the mixture has thickened, cooled and is beginning to set. Meanwhile, grease a 20cm/8in square, deep-sided cake tin with some of the sunflower oil. Line the tin baking parchment and grease the paper with the remaining oil. Mix together the icing sugar and cornflour and dust the tin with a little of the mixture to evenly coat the base and sides. Reserve the remaining icing sugar and cornflour mixture for later. Meanwhile, grease a 20cm/8in square, deep-sided cake tin with some of the sunflower oil. Line the tin baking parchment and grease the paper with the remaining oil. Mix together the icing sugar and cornflour and dust the tin with a little of the mixture to evenly coat the base and sides. Reserve the remaining icing sugar and cornflour mixture for later. Pour the marshmallow mixture into the prepared tin and smooth the surface with a palette knife or spatula that has been dipped in boiling water. Dust the top of the marshmallows with a little more of the icing sugar and cornflour mixture, then cover the tin with cling film and set aside in a cool, dry place for 1-2 hours or overnight to set. (NB: Do not chill in the fridge.) Pour the marshmallow mixture into the prepared tin and smooth the surface with a palette knife or spatula that has been dipped in boiling water. Dust the top of the marshmallows with a little more of the icing sugar and cornflour mixture, then cover the tin with cling film and set aside in a cool, dry place for 1-2 hours or overnight to set. (NB: Do not chill in the fridge.) Once the marshmallow mixture has set, turn out the marshmallow slab onto a clean work surface dusted with the remaining icing sugar and cornflour mixture. Peel off the parchment paper and cut the marshmallow into 36 cubes. Dredge the marshmallows in the icing sugar and cornflour mixture to coat, or coat one or more sides in the chopped nuts, flower petals or coloured sugar for decoration. Store in an airtight container in a cool, dry place for up to three weeks. Once the marshmallow mixture has set, turn out the marshmallow slab onto a clean work surface dusted with the remaining icing sugar and cornflour mixture. Peel off the parchment paper and cut the marshmallow into 36 cubes. Dredge the marshmallows in the icing sugar and cornflour mixture to coat, or coat one or more sides in the chopped nuts, flower petals or coloured sugar for decoration. Store in an airtight container in a cool, dry place for up to three weeks. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Marshmallows recipe",
"content": "An average of 4.3 out of 5 stars from 6 ratings Making your own marshmallows is a fun project, and this recipe is the basis for all kinds of variations. Do be careful with the boiling sugar syrup, though. 2 x 7g sachets powdered gelatine450g/1lb caster sugar2 tsp vanilla extract (or 1 tsp almond extract)1 tbsp sunflower oil50g/2oz icing sugar, plus extra for dredging50g/2oz cornflour, plus extra for dredgingfinely chopped pistachios, crystallised flower petals, or coloured caster sugar to coat (optional) 2 x 7g sachets powdered gelatine 450g/1lb caster sugar 2 tsp vanilla extract (or 1 tsp almond extract) 1 tbsp sunflower oil 50g/2oz icing sugar, plus extra for dredging 50g/2oz cornflour, plus extra for dredging finely chopped pistachios, crystallised flower petals, or coloured caster sugar to coat (optional) Method Place the gelatine and 100ml/3½fl oz of cold water into a bowl. Set aside for 10 minutes, or until softened.Meanwhile, pour the sugar and 175ml/6fl oz of cold water into a heavy-based saucepan and bring to a rolling boil on a medium to high heat, stirring continuously, until the sugar dissolves. Reduce the heat to low and simmer the mixture gently for 15-20 minutes, until a sugar thermometer dipped into the mixture reads 113C/235F. (NB: At this temperature, the sugar syrup will have reached the soft-ball stage.) CAUTION: This mixture is extremely hot and can be dangerous. Do not leave unattended.As soon as the sugar syrup reaches the correct temperature, place the softened gelatine and water into the bowl of a food mixer and blend on its lowest setting. Gradually pour in the sugar syrup in a slow, steady stream, avoiding pouring the sugar syrup on the beaters as it may splash. Whisk continuously until all of the syrup has been fully incorporated in the mixture. Add the vanilla extract, then increase the blending speed and blend for 18-20 minutes, or until the mixture has thickened, cooled and is beginning to set.Meanwhile, grease a 20cm/8in square, deep-sided cake tin with some of the sunflower oil. Line the tin baking parchment and grease the paper with the remaining oil. Mix together the icing sugar and cornflour and dust the tin with a little of the mixture to evenly coat the base and sides. Reserve the remaining icing sugar and cornflour mixture for later.Pour the marshmallow mixture into the prepared tin and smooth the surface with a palette knife or spatula that has been dipped in boiling water. Dust the top of the marshmallows with a little more of the icing sugar and cornflour mixture, then cover the tin with cling film and set aside in a cool, dry place for 1-2 hours or overnight to set. (NB: Do not chill in the fridge.)Once the marshmallow mixture has set, turn out the marshmallow slab onto a clean work surface dusted with the remaining icing sugar and cornflour mixture. Peel off the parchment paper and cut the marshmallow into 36 cubes. Dredge the marshmallows in the icing sugar and cornflour mixture to coat, or coat one or more sides in the chopped nuts, flower petals or coloured sugar for decoration. Store in an airtight container in a cool, dry place for up to three weeks. Place the gelatine and 100ml/3½fl oz of cold water into a bowl. Set aside for 10 minutes, or until softened. Place the gelatine and 100ml/3½fl oz of cold water into a bowl. Set aside for 10 minutes, or until softened. Meanwhile, pour the sugar and 175ml/6fl oz of cold water into a heavy-based saucepan and bring to a rolling boil on a medium to high heat, stirring continuously, until the sugar dissolves. Meanwhile, pour the sugar and 175ml/6fl oz of cold water into a heavy-based saucepan and bring to a rolling boil on a medium to high heat, stirring continuously, until the sugar dissolves. Reduce the heat to low and simmer the mixture gently for 15-20 minutes, until a sugar thermometer dipped into the mixture reads 113C/235F. (NB: At this temperature, the sugar syrup will have reached the soft-ball stage.) CAUTION: This mixture is extremely hot and can be dangerous. Do not leave unattended. Reduce the heat to low and simmer the mixture gently for 15-20 minutes, until a sugar thermometer dipped into the mixture reads 113C/235F. (NB: At this temperature, the sugar syrup will have reached the soft-ball stage.) CAUTION: This mixture is extremely hot and can be dangerous. Do not leave unattended. As soon as the sugar syrup reaches the correct temperature, place the softened gelatine and water into the bowl of a food mixer and blend on its lowest setting. Gradually pour in the sugar syrup in a slow, steady stream, avoiding pouring the sugar syrup on the beaters as it may splash. Whisk continuously until all of the syrup has been fully incorporated in the mixture. As soon as the sugar syrup reaches the correct temperature, place the softened gelatine and water into the bowl of a food mixer and blend on its lowest setting. Gradually pour in the sugar syrup in a slow, steady stream, avoiding pouring the sugar syrup on the beaters as it may splash. Whisk continuously until all of the syrup has been fully incorporated in the mixture. Add the vanilla extract, then increase the blending speed and blend for 18-20 minutes, or until the mixture has thickened, cooled and is beginning to set. Add the vanilla extract, then increase the blending speed and blend for 18-20 minutes, or until the mixture has thickened, cooled and is beginning to set. Meanwhile, grease a 20cm/8in square, deep-sided cake tin with some of the sunflower oil. Line the tin baking parchment and grease the paper with the remaining oil. Mix together the icing sugar and cornflour and dust the tin with a little of the mixture to evenly coat the base and sides. Reserve the remaining icing sugar and cornflour mixture for later. Meanwhile, grease a 20cm/8in square, deep-sided cake tin with some of the sunflower oil. Line the tin baking parchment and grease the paper with the remaining oil. Mix together the icing sugar and cornflour and dust the tin with a little of the mixture to evenly coat the base and sides. Reserve the remaining icing sugar and cornflour mixture for later. Pour the marshmallow mixture into the prepared tin and smooth the surface with a palette knife or spatula that has been dipped in boiling water. Dust the top of the marshmallows with a little more of the icing sugar and cornflour mixture, then cover the tin with cling film and set aside in a cool, dry place for 1-2 hours or overnight to set. (NB: Do not chill in the fridge.) Pour the marshmallow mixture into the prepared tin and smooth the surface with a palette knife or spatula that has been dipped in boiling water. Dust the top of the marshmallows with a little more of the icing sugar and cornflour mixture, then cover the tin with cling film and set aside in a cool, dry place for 1-2 hours or overnight to set. (NB: Do not chill in the fridge.) Once the marshmallow mixture has set, turn out the marshmallow slab onto a clean work surface dusted with the remaining icing sugar and cornflour mixture. Peel off the parchment paper and cut the marshmallow into 36 cubes. Dredge the marshmallows in the icing sugar and cornflour mixture to coat, or coat one or more sides in the chopped nuts, flower petals or coloured sugar for decoration. Store in an airtight container in a cool, dry place for up to three weeks. Once the marshmallow mixture has set, turn out the marshmallow slab onto a clean work surface dusted with the remaining icing sugar and cornflour mixture. Peel off the parchment paper and cut the marshmallow into 36 cubes. Dredge the marshmallows in the icing sugar and cornflour mixture to coat, or coat one or more sides in the chopped nuts, flower petals or coloured sugar for decoration. Store in an airtight container in a cool, dry place for up to three weeks."
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} | 293e6ae2ab9162ce681020258d067a52598e98b13ab998ad5d875ec1c4bba95c | Spicy prawns with chilli jam and samphire salad recipe
An average of 4.0 out of 5 stars from 1 rating These tom yum inspired prawns contrast with the sticky chilli jam and a fresh salad. Heaven on a plate! 4 tbsp tom yum paste 2 tbsp tamarind paste1 tbsp coconut cream1 tsp sesame oil 6 raw king prawns, peeled 4 tbsp tom yum paste 2 tbsp tamarind paste 1 tbsp coconut cream 1 tsp sesame oil 6 raw king prawns, peeled 400g/14oz caster sugar 4 kaffir lime leaves 6 red chillies, roasted, skins removed and finely chopped3 garlic cloves, sliced1 tbsp finely sliced fresh root ginger2 banana shallots, peeled and thinly sliced 400g/14oz caster sugar 4 kaffir lime leaves 6 red chillies, roasted, skins removed and finely chopped 3 garlic cloves, sliced 1 tbsp finely sliced fresh root ginger 2 banana shallots, peeled and thinly sliced 4 asparagus spears, blanched and sliced 150g/5½oz samphire, picked and blanched¼ green cabbage, thinly sliced 4 tbsp chopped fresh mint4 tbsp chopped fresh coriander2 tbsp chopped fresh Thai basil4 spring onions, chopped 4 asparagus spears, blanched and sliced 150g/5½oz samphire, picked and blanched ¼ green cabbage, thinly sliced 4 tbsp chopped fresh mint 4 tbsp chopped fresh coriander 2 tbsp chopped fresh Thai basil 4 spring onions, chopped 1 tbsp finely chopped cashew nuts, toasted Thai fish sauce, to taste 2 green chillies, finely chopped ½ red onion, finely chopped3 garlic cloves, minced palm sugar, to taste 3 limes, juice only 1 tbsp finely chopped cashew nuts, toasted Thai fish sauce, to taste 2 green chillies, finely chopped ½ red onion, finely chopped 3 garlic cloves, minced palm sugar, to taste 3 limes, juice only 200g/7oz vermicelli rice noodles, cooked according to packet instructions, to serve 200g/7oz vermicelli rice noodles, cooked according to packet instructions, to serve Method To make the spicy prawns, mix all of the ingredients together in a small bowl to marinade the prawns. Cover and refrigerate overnight.To make the chilli jam, bring 400ml/14fl oz water, the sugar and lime leaves to the boil in a pan, stirring until the sugar dissolves completely. Boil until it is syrupy and thickened. Add the chilli, garlic, ginger and shallot and mix. Leave to cool.To make the salad, mix all of the ingredients together in a large bowl. To make the dressing, mix all of the ingredients together in a small bowl. Pour over the salad and toss to coat all the vegetables in the dressing. When ready to serve, thread the prawns onto skewers and cook them over a high heat in a griddle pan for 1–2 minutes on each side until pink and cooked through.To serve, place a pile of the salad onto a serving plate, with the cooked noodles alongside and the prawns served on top. Serve with the pot of the chilli jam for people to help themselves. To make the spicy prawns, mix all of the ingredients together in a small bowl to marinade the prawns. Cover and refrigerate overnight. To make the spicy prawns, mix all of the ingredients together in a small bowl to marinade the prawns. Cover and refrigerate overnight. To make the chilli jam, bring 400ml/14fl oz water, the sugar and lime leaves to the boil in a pan, stirring until the sugar dissolves completely. Boil until it is syrupy and thickened. Add the chilli, garlic, ginger and shallot and mix. Leave to cool. To make the chilli jam, bring 400ml/14fl oz water, the sugar and lime leaves to the boil in a pan, stirring until the sugar dissolves completely. Boil until it is syrupy and thickened. Add the chilli, garlic, ginger and shallot and mix. Leave to cool. To make the salad, mix all of the ingredients together in a large bowl. To make the salad, mix all of the ingredients together in a large bowl. To make the dressing, mix all of the ingredients together in a small bowl. Pour over the salad and toss to coat all the vegetables in the dressing. To make the dressing, mix all of the ingredients together in a small bowl. Pour over the salad and toss to coat all the vegetables in the dressing. When ready to serve, thread the prawns onto skewers and cook them over a high heat in a griddle pan for 1–2 minutes on each side until pink and cooked through. When ready to serve, thread the prawns onto skewers and cook them over a high heat in a griddle pan for 1–2 minutes on each side until pink and cooked through. To serve, place a pile of the salad onto a serving plate, with the cooked noodles alongside and the prawns served on top. Serve with the pot of the chilli jam for people to help themselves. To serve, place a pile of the salad onto a serving plate, with the cooked noodles alongside and the prawns served on top. Serve with the pot of the chilli jam for people to help themselves. Recipe tips This recipe makes more chilli jam than you need. It will keep for a month in the fridge. | {
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"title": "Spicy prawns with chilli jam and samphire salad recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating These tom yum inspired prawns contrast with the sticky chilli jam and a fresh salad. Heaven on a plate! 4 tbsp tom yum paste 2 tbsp tamarind paste1 tbsp coconut cream1 tsp sesame oil 6 raw king prawns, peeled 4 tbsp tom yum paste 2 tbsp tamarind paste 1 tbsp coconut cream 1 tsp sesame oil 6 raw king prawns, peeled 400g/14oz caster sugar 4 kaffir lime leaves 6 red chillies, roasted, skins removed and finely chopped3 garlic cloves, sliced1 tbsp finely sliced fresh root ginger2 banana shallots, peeled and thinly sliced 400g/14oz caster sugar 4 kaffir lime leaves 6 red chillies, roasted, skins removed and finely chopped 3 garlic cloves, sliced 1 tbsp finely sliced fresh root ginger 2 banana shallots, peeled and thinly sliced 4 asparagus spears, blanched and sliced 150g/5½oz samphire, picked and blanched¼ green cabbage, thinly sliced 4 tbsp chopped fresh mint4 tbsp chopped fresh coriander2 tbsp chopped fresh Thai basil4 spring onions, chopped 4 asparagus spears, blanched and sliced 150g/5½oz samphire, picked and blanched ¼ green cabbage, thinly sliced 4 tbsp chopped fresh mint 4 tbsp chopped fresh coriander 2 tbsp chopped fresh Thai basil 4 spring onions, chopped 1 tbsp finely chopped cashew nuts, toasted Thai fish sauce, to taste 2 green chillies, finely chopped ½ red onion, finely chopped3 garlic cloves, minced palm sugar, to taste 3 limes, juice only 1 tbsp finely chopped cashew nuts, toasted Thai fish sauce, to taste 2 green chillies, finely chopped ½ red onion, finely chopped 3 garlic cloves, minced palm sugar, to taste 3 limes, juice only 200g/7oz vermicelli rice noodles, cooked according to packet instructions, to serve 200g/7oz vermicelli rice noodles, cooked according to packet instructions, to serve Method To make the spicy prawns, mix all of the ingredients together in a small bowl to marinade the prawns. Cover and refrigerate overnight.To make the chilli jam, bring 400ml/14fl oz water, the sugar and lime leaves to the boil in a pan, stirring until the sugar dissolves completely. Boil until it is syrupy and thickened. Add the chilli, garlic, ginger and shallot and mix. Leave to cool.To make the salad, mix all of the ingredients together in a large bowl. To make the dressing, mix all of the ingredients together in a small bowl. Pour over the salad and toss to coat all the vegetables in the dressing. When ready to serve, thread the prawns onto skewers and cook them over a high heat in a griddle pan for 1–2 minutes on each side until pink and cooked through.To serve, place a pile of the salad onto a serving plate, with the cooked noodles alongside and the prawns served on top. Serve with the pot of the chilli jam for people to help themselves. To make the spicy prawns, mix all of the ingredients together in a small bowl to marinade the prawns. Cover and refrigerate overnight. To make the spicy prawns, mix all of the ingredients together in a small bowl to marinade the prawns. Cover and refrigerate overnight. To make the chilli jam, bring 400ml/14fl oz water, the sugar and lime leaves to the boil in a pan, stirring until the sugar dissolves completely. Boil until it is syrupy and thickened. Add the chilli, garlic, ginger and shallot and mix. Leave to cool. To make the chilli jam, bring 400ml/14fl oz water, the sugar and lime leaves to the boil in a pan, stirring until the sugar dissolves completely. Boil until it is syrupy and thickened. Add the chilli, garlic, ginger and shallot and mix. Leave to cool. To make the salad, mix all of the ingredients together in a large bowl. To make the salad, mix all of the ingredients together in a large bowl. To make the dressing, mix all of the ingredients together in a small bowl. Pour over the salad and toss to coat all the vegetables in the dressing. To make the dressing, mix all of the ingredients together in a small bowl. Pour over the salad and toss to coat all the vegetables in the dressing. When ready to serve, thread the prawns onto skewers and cook them over a high heat in a griddle pan for 1–2 minutes on each side until pink and cooked through. When ready to serve, thread the prawns onto skewers and cook them over a high heat in a griddle pan for 1–2 minutes on each side until pink and cooked through. To serve, place a pile of the salad onto a serving plate, with the cooked noodles alongside and the prawns served on top. Serve with the pot of the chilli jam for people to help themselves. To serve, place a pile of the salad onto a serving plate, with the cooked noodles alongside and the prawns served on top. Serve with the pot of the chilli jam for people to help themselves. Recipe tips This recipe makes more chilli jam than you need. It will keep for a month in the fridge."
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} | aab97dd96ef18a897c0cd2299313bed21c6e70681530f794074efddc09d56d8f | Coffee granita with brioche buns recipe
An average of 5.0 out of 5 stars from 3 ratings Serve this grown-up granita either in serving glasses or inside brioche buns – top with sweetened whipped cream, too, if you like. For this recipe, you will need a blender. 500ml/18fl oz espresso (or coffee made in a stovetop moka pot), cooled200g/7oz caster sugar 500ml/18fl oz espresso (or coffee made in a stovetop moka pot), cooled 200g/7oz caster sugar slightly warmed brioche buns300ml/10fl oz whipping cream2 tbsp caster sugar slightly warmed brioche buns 300ml/10fl oz whipping cream 2 tbsp caster sugar Method Put 300ml/10fl oz water in the fridge to chill.Stir together the espresso coffee and cold water. Add the sugar and stir until dissolved.Transfer to a deep dish, about 25cm wide, and put it in the freezer. Once it starts to freeze at the edges, stir it with a fork or whisk it every 10–15 minutes, until the mixture is almost completely frozen and icy (this will take a long time – perhaps 4 hours). It is ready to serve in this slightly wet, slushy state.To keep it longer, let it freeze solid, then before serving take it out to thaw for 20 minutes or so, breaking it up with a fork. If you are serving in glasses, chill your serving glasses for at least 20 minutes in the freezer before you serve the granita. Serve either in frozen glasses or brioche buns. If liked, you can whip the cream and sugar together until soft peaks form when the whisk is removed from bowl. Top the granita with the sweetened whipped cream. Put 300ml/10fl oz water in the fridge to chill. Put 300ml/10fl oz water in the fridge to chill. Stir together the espresso coffee and cold water. Add the sugar and stir until dissolved. Stir together the espresso coffee and cold water. Add the sugar and stir until dissolved. Transfer to a deep dish, about 25cm wide, and put it in the freezer. Once it starts to freeze at the edges, stir it with a fork or whisk it every 10–15 minutes, until the mixture is almost completely frozen and icy (this will take a long time – perhaps 4 hours). It is ready to serve in this slightly wet, slushy state. Transfer to a deep dish, about 25cm wide, and put it in the freezer. Once it starts to freeze at the edges, stir it with a fork or whisk it every 10–15 minutes, until the mixture is almost completely frozen and icy (this will take a long time – perhaps 4 hours). It is ready to serve in this slightly wet, slushy state. To keep it longer, let it freeze solid, then before serving take it out to thaw for 20 minutes or so, breaking it up with a fork. To keep it longer, let it freeze solid, then before serving take it out to thaw for 20 minutes or so, breaking it up with a fork. If you are serving in glasses, chill your serving glasses for at least 20 minutes in the freezer before you serve the granita. Serve either in frozen glasses or brioche buns. If liked, you can whip the cream and sugar together until soft peaks form when the whisk is removed from bowl. Top the granita with the sweetened whipped cream. If you are serving in glasses, chill your serving glasses for at least 20 minutes in the freezer before you serve the granita. Serve either in frozen glasses or brioche buns. If liked, you can whip the cream and sugar together until soft peaks form when the whisk is removed from bowl. Top the granita with the sweetened whipped cream. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Coffee granita with brioche buns recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings Serve this grown-up granita either in serving glasses or inside brioche buns – top with sweetened whipped cream, too, if you like. For this recipe, you will need a blender. 500ml/18fl oz espresso (or coffee made in a stovetop moka pot), cooled200g/7oz caster sugar 500ml/18fl oz espresso (or coffee made in a stovetop moka pot), cooled 200g/7oz caster sugar slightly warmed brioche buns300ml/10fl oz whipping cream2 tbsp caster sugar slightly warmed brioche buns 300ml/10fl oz whipping cream 2 tbsp caster sugar Method Put 300ml/10fl oz water in the fridge to chill.Stir together the espresso coffee and cold water. Add the sugar and stir until dissolved.Transfer to a deep dish, about 25cm wide, and put it in the freezer. Once it starts to freeze at the edges, stir it with a fork or whisk it every 10–15 minutes, until the mixture is almost completely frozen and icy (this will take a long time – perhaps 4 hours). It is ready to serve in this slightly wet, slushy state.To keep it longer, let it freeze solid, then before serving take it out to thaw for 20 minutes or so, breaking it up with a fork. If you are serving in glasses, chill your serving glasses for at least 20 minutes in the freezer before you serve the granita. Serve either in frozen glasses or brioche buns. If liked, you can whip the cream and sugar together until soft peaks form when the whisk is removed from bowl. Top the granita with the sweetened whipped cream. Put 300ml/10fl oz water in the fridge to chill. Put 300ml/10fl oz water in the fridge to chill. Stir together the espresso coffee and cold water. Add the sugar and stir until dissolved. Stir together the espresso coffee and cold water. Add the sugar and stir until dissolved. Transfer to a deep dish, about 25cm wide, and put it in the freezer. Once it starts to freeze at the edges, stir it with a fork or whisk it every 10–15 minutes, until the mixture is almost completely frozen and icy (this will take a long time – perhaps 4 hours). It is ready to serve in this slightly wet, slushy state. Transfer to a deep dish, about 25cm wide, and put it in the freezer. Once it starts to freeze at the edges, stir it with a fork or whisk it every 10–15 minutes, until the mixture is almost completely frozen and icy (this will take a long time – perhaps 4 hours). It is ready to serve in this slightly wet, slushy state. To keep it longer, let it freeze solid, then before serving take it out to thaw for 20 minutes or so, breaking it up with a fork. To keep it longer, let it freeze solid, then before serving take it out to thaw for 20 minutes or so, breaking it up with a fork. If you are serving in glasses, chill your serving glasses for at least 20 minutes in the freezer before you serve the granita. Serve either in frozen glasses or brioche buns. If liked, you can whip the cream and sugar together until soft peaks form when the whisk is removed from bowl. Top the granita with the sweetened whipped cream. If you are serving in glasses, chill your serving glasses for at least 20 minutes in the freezer before you serve the granita. Serve either in frozen glasses or brioche buns. If liked, you can whip the cream and sugar together until soft peaks form when the whisk is removed from bowl. Top the granita with the sweetened whipped cream."
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} | 5427b6421eb6dec38f323f254b3d620e2023c4ed77bc51187c2deba7e130fda0 | Strawberry granita recipe
An average of 4.7 out of 5 stars from 3 ratings A delightfully fresh iced dessert that you can have ready to go in the freezer whenever you need to cool down in the summer. For this recipe, you will need a blender. 500g/1lb 2oz hulled strawberries100g/3½oz caster sugar 500g/1lb 2oz hulled strawberries 100g/3½oz caster sugar 150ml/5fl oz whipping cream1 tbsp caster sugar 150ml/5fl oz whipping cream 1 tbsp caster sugar Method Put 250ml/9fl oz water in the fridge to chill.Put the hulled strawberries, chilled water and sugar in a blender and blend to a slushy consistency.Transfer the mixture to a deep dish, about 25cm wide, and put it in the freezer. Do not cover. Once it starts to freeze at the edges, stir it with a fork (or whisk it) every 10–15 minutes, until the mixture is almost completely frozen and icy (this will take a long time – perhaps 4 hours). It is ready to serve in this slightly wet, sludgy state.Chill your serving glasses for at least 20 minutes in the freezer before you serve the granita. If liked, you can whip the cream and sugar together until soft peaks form when the whisk is removed from bowl. Serve the granita in the chilled glasses topped with the sweetened whipped cream. Put 250ml/9fl oz water in the fridge to chill. Put 250ml/9fl oz water in the fridge to chill. Put the hulled strawberries, chilled water and sugar in a blender and blend to a slushy consistency. Put the hulled strawberries, chilled water and sugar in a blender and blend to a slushy consistency. Transfer the mixture to a deep dish, about 25cm wide, and put it in the freezer. Do not cover. Once it starts to freeze at the edges, stir it with a fork (or whisk it) every 10–15 minutes, until the mixture is almost completely frozen and icy (this will take a long time – perhaps 4 hours). It is ready to serve in this slightly wet, sludgy state. Transfer the mixture to a deep dish, about 25cm wide, and put it in the freezer. Do not cover. Once it starts to freeze at the edges, stir it with a fork (or whisk it) every 10–15 minutes, until the mixture is almost completely frozen and icy (this will take a long time – perhaps 4 hours). It is ready to serve in this slightly wet, sludgy state. Chill your serving glasses for at least 20 minutes in the freezer before you serve the granita. If liked, you can whip the cream and sugar together until soft peaks form when the whisk is removed from bowl. Serve the granita in the chilled glasses topped with the sweetened whipped cream. Chill your serving glasses for at least 20 minutes in the freezer before you serve the granita. If liked, you can whip the cream and sugar together until soft peaks form when the whisk is removed from bowl. Serve the granita in the chilled glasses topped with the sweetened whipped cream. | {
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"title": "Strawberry granita recipe",
"content": "An average of 4.7 out of 5 stars from 3 ratings A delightfully fresh iced dessert that you can have ready to go in the freezer whenever you need to cool down in the summer. For this recipe, you will need a blender. 500g/1lb 2oz hulled strawberries100g/3½oz caster sugar 500g/1lb 2oz hulled strawberries 100g/3½oz caster sugar 150ml/5fl oz whipping cream1 tbsp caster sugar 150ml/5fl oz whipping cream 1 tbsp caster sugar Method Put 250ml/9fl oz water in the fridge to chill.Put the hulled strawberries, chilled water and sugar in a blender and blend to a slushy consistency.Transfer the mixture to a deep dish, about 25cm wide, and put it in the freezer. Do not cover. Once it starts to freeze at the edges, stir it with a fork (or whisk it) every 10–15 minutes, until the mixture is almost completely frozen and icy (this will take a long time – perhaps 4 hours). It is ready to serve in this slightly wet, sludgy state.Chill your serving glasses for at least 20 minutes in the freezer before you serve the granita. If liked, you can whip the cream and sugar together until soft peaks form when the whisk is removed from bowl. Serve the granita in the chilled glasses topped with the sweetened whipped cream. Put 250ml/9fl oz water in the fridge to chill. Put 250ml/9fl oz water in the fridge to chill. Put the hulled strawberries, chilled water and sugar in a blender and blend to a slushy consistency. Put the hulled strawberries, chilled water and sugar in a blender and blend to a slushy consistency. Transfer the mixture to a deep dish, about 25cm wide, and put it in the freezer. Do not cover. Once it starts to freeze at the edges, stir it with a fork (or whisk it) every 10–15 minutes, until the mixture is almost completely frozen and icy (this will take a long time – perhaps 4 hours). It is ready to serve in this slightly wet, sludgy state. Transfer the mixture to a deep dish, about 25cm wide, and put it in the freezer. Do not cover. Once it starts to freeze at the edges, stir it with a fork (or whisk it) every 10–15 minutes, until the mixture is almost completely frozen and icy (this will take a long time – perhaps 4 hours). It is ready to serve in this slightly wet, sludgy state. Chill your serving glasses for at least 20 minutes in the freezer before you serve the granita. If liked, you can whip the cream and sugar together until soft peaks form when the whisk is removed from bowl. Serve the granita in the chilled glasses topped with the sweetened whipped cream. Chill your serving glasses for at least 20 minutes in the freezer before you serve the granita. If liked, you can whip the cream and sugar together until soft peaks form when the whisk is removed from bowl. Serve the granita in the chilled glasses topped with the sweetened whipped cream."
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} | 434245fa08e6799bf805b14cc765c82661d37def9b43539fe2d6a323a30ed0e6 | Cherry slice recipe
An average of 0.0 out of 5 stars from 0 ratings Cook up a simple cherry filling (with added brandy, honey and orange zest), and using readymade pastry you can assemble a delicious and rather impressive dessert. 500g/1lb 2oz puff pastry450g/1lb fresh cherries, halved and stoned1 orange, zest only4 tbsp cherry brandy1 tbsp clear honey1 tsp cornflour, to thicken570ml/1 pint double cream, whippedicing sugar, to dust 500g/1lb 2oz puff pastry 450g/1lb fresh cherries, halved and stoned 1 orange, zest only 4 tbsp cherry brandy 1 tbsp clear honey 1 tsp cornflour, to thicken 570ml/1 pint double cream, whipped icing sugar, to dust Method Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper and have another tray and sheet baking paper ready.Roll out the pastry to 5mm/¼in thick and cut to fit the lined baking tray. Prick it all over with a fork. You need enough cooked pastry from which to be able to cut three 15x15cm/6x6in squares.Place the pastry on the lined tray. Put another piece of parchment on top and put the second tray on top of that.Bake for 20 minutes, or until golden-brown. Leave to cool, then trim into three even squares.To make the cherry compôte, put the cherries in a pan with the orange zest, cherry brandy and honey. Bring to the boil, then reduce the heat and simmer for about five minutes, until the cherries have softened but still hold their shape. Strain the juices off and return these to the pan. Set the cherries aside.Mix the cornflour with a little water to make a runny paste, then add to the liquid in the pan. Whisk over a high heat until the liquid thickens. Return the cherries to the pan and mix. Leave to cool.When you are ready to assemble, whip the cream until firm peaks form when the whisk is removed. Put out 4 tablespoons in a bowl for later.Gently fold two-thirds of the cherry compôte into the cream. Place one of the pastry squares on a board. Top with half of the cherry cream mixture. Put a second pastry square on top, then the other half of the mix, then top with the last pastry sheet. Chill in the fridge for at least an hour to set.To serve, place the cake on a serving plate. Cover the sides of the tart with the remaining cream. Dust the top with icing sugar. If you like you can carefully heat a metal skewer in a gas flame, then scorch a line across the surface of the cake, repeating to create a criss-cross pattern. Decorate with the remaining compôte. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper and have another tray and sheet baking paper ready. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper and have another tray and sheet baking paper ready. Roll out the pastry to 5mm/¼in thick and cut to fit the lined baking tray. Prick it all over with a fork. You need enough cooked pastry from which to be able to cut three 15x15cm/6x6in squares. Roll out the pastry to 5mm/¼in thick and cut to fit the lined baking tray. Prick it all over with a fork. You need enough cooked pastry from which to be able to cut three 15x15cm/6x6in squares. Place the pastry on the lined tray. Put another piece of parchment on top and put the second tray on top of that. Place the pastry on the lined tray. Put another piece of parchment on top and put the second tray on top of that. Bake for 20 minutes, or until golden-brown. Leave to cool, then trim into three even squares. Bake for 20 minutes, or until golden-brown. Leave to cool, then trim into three even squares. To make the cherry compôte, put the cherries in a pan with the orange zest, cherry brandy and honey. Bring to the boil, then reduce the heat and simmer for about five minutes, until the cherries have softened but still hold their shape. Strain the juices off and return these to the pan. Set the cherries aside. To make the cherry compôte, put the cherries in a pan with the orange zest, cherry brandy and honey. Bring to the boil, then reduce the heat and simmer for about five minutes, until the cherries have softened but still hold their shape. Strain the juices off and return these to the pan. Set the cherries aside. Mix the cornflour with a little water to make a runny paste, then add to the liquid in the pan. Whisk over a high heat until the liquid thickens. Return the cherries to the pan and mix. Leave to cool. Mix the cornflour with a little water to make a runny paste, then add to the liquid in the pan. Whisk over a high heat until the liquid thickens. Return the cherries to the pan and mix. Leave to cool. When you are ready to assemble, whip the cream until firm peaks form when the whisk is removed. Put out 4 tablespoons in a bowl for later. When you are ready to assemble, whip the cream until firm peaks form when the whisk is removed. Put out 4 tablespoons in a bowl for later. Gently fold two-thirds of the cherry compôte into the cream. Place one of the pastry squares on a board. Top with half of the cherry cream mixture. Put a second pastry square on top, then the other half of the mix, then top with the last pastry sheet. Chill in the fridge for at least an hour to set. Gently fold two-thirds of the cherry compôte into the cream. Place one of the pastry squares on a board. Top with half of the cherry cream mixture. Put a second pastry square on top, then the other half of the mix, then top with the last pastry sheet. Chill in the fridge for at least an hour to set. To serve, place the cake on a serving plate. Cover the sides of the tart with the remaining cream. Dust the top with icing sugar. If you like you can carefully heat a metal skewer in a gas flame, then scorch a line across the surface of the cake, repeating to create a criss-cross pattern. Decorate with the remaining compôte. To serve, place the cake on a serving plate. Cover the sides of the tart with the remaining cream. Dust the top with icing sugar. If you like you can carefully heat a metal skewer in a gas flame, then scorch a line across the surface of the cake, repeating to create a criss-cross pattern. Decorate with the remaining compôte. | {
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"title": "Cherry slice recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Cook up a simple cherry filling (with added brandy, honey and orange zest), and using readymade pastry you can assemble a delicious and rather impressive dessert. 500g/1lb 2oz puff pastry450g/1lb fresh cherries, halved and stoned1 orange, zest only4 tbsp cherry brandy1 tbsp clear honey1 tsp cornflour, to thicken570ml/1 pint double cream, whippedicing sugar, to dust 500g/1lb 2oz puff pastry 450g/1lb fresh cherries, halved and stoned 1 orange, zest only 4 tbsp cherry brandy 1 tbsp clear honey 1 tsp cornflour, to thicken 570ml/1 pint double cream, whipped icing sugar, to dust Method Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper and have another tray and sheet baking paper ready.Roll out the pastry to 5mm/¼in thick and cut to fit the lined baking tray. Prick it all over with a fork. You need enough cooked pastry from which to be able to cut three 15x15cm/6x6in squares.Place the pastry on the lined tray. Put another piece of parchment on top and put the second tray on top of that.Bake for 20 minutes, or until golden-brown. Leave to cool, then trim into three even squares.To make the cherry compôte, put the cherries in a pan with the orange zest, cherry brandy and honey. Bring to the boil, then reduce the heat and simmer for about five minutes, until the cherries have softened but still hold their shape. Strain the juices off and return these to the pan. Set the cherries aside.Mix the cornflour with a little water to make a runny paste, then add to the liquid in the pan. Whisk over a high heat until the liquid thickens. Return the cherries to the pan and mix. Leave to cool.When you are ready to assemble, whip the cream until firm peaks form when the whisk is removed. Put out 4 tablespoons in a bowl for later.Gently fold two-thirds of the cherry compôte into the cream. Place one of the pastry squares on a board. Top with half of the cherry cream mixture. Put a second pastry square on top, then the other half of the mix, then top with the last pastry sheet. Chill in the fridge for at least an hour to set.To serve, place the cake on a serving plate. Cover the sides of the tart with the remaining cream. Dust the top with icing sugar. If you like you can carefully heat a metal skewer in a gas flame, then scorch a line across the surface of the cake, repeating to create a criss-cross pattern. Decorate with the remaining compôte. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper and have another tray and sheet baking paper ready. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper and have another tray and sheet baking paper ready. Roll out the pastry to 5mm/¼in thick and cut to fit the lined baking tray. Prick it all over with a fork. You need enough cooked pastry from which to be able to cut three 15x15cm/6x6in squares. Roll out the pastry to 5mm/¼in thick and cut to fit the lined baking tray. Prick it all over with a fork. You need enough cooked pastry from which to be able to cut three 15x15cm/6x6in squares. Place the pastry on the lined tray. Put another piece of parchment on top and put the second tray on top of that. Place the pastry on the lined tray. Put another piece of parchment on top and put the second tray on top of that. Bake for 20 minutes, or until golden-brown. Leave to cool, then trim into three even squares. Bake for 20 minutes, or until golden-brown. Leave to cool, then trim into three even squares. To make the cherry compôte, put the cherries in a pan with the orange zest, cherry brandy and honey. Bring to the boil, then reduce the heat and simmer for about five minutes, until the cherries have softened but still hold their shape. Strain the juices off and return these to the pan. Set the cherries aside. To make the cherry compôte, put the cherries in a pan with the orange zest, cherry brandy and honey. Bring to the boil, then reduce the heat and simmer for about five minutes, until the cherries have softened but still hold their shape. Strain the juices off and return these to the pan. Set the cherries aside. Mix the cornflour with a little water to make a runny paste, then add to the liquid in the pan. Whisk over a high heat until the liquid thickens. Return the cherries to the pan and mix. Leave to cool. Mix the cornflour with a little water to make a runny paste, then add to the liquid in the pan. Whisk over a high heat until the liquid thickens. Return the cherries to the pan and mix. Leave to cool. When you are ready to assemble, whip the cream until firm peaks form when the whisk is removed. Put out 4 tablespoons in a bowl for later. When you are ready to assemble, whip the cream until firm peaks form when the whisk is removed. Put out 4 tablespoons in a bowl for later. Gently fold two-thirds of the cherry compôte into the cream. Place one of the pastry squares on a board. Top with half of the cherry cream mixture. Put a second pastry square on top, then the other half of the mix, then top with the last pastry sheet. Chill in the fridge for at least an hour to set. Gently fold two-thirds of the cherry compôte into the cream. Place one of the pastry squares on a board. Top with half of the cherry cream mixture. Put a second pastry square on top, then the other half of the mix, then top with the last pastry sheet. Chill in the fridge for at least an hour to set. To serve, place the cake on a serving plate. Cover the sides of the tart with the remaining cream. Dust the top with icing sugar. If you like you can carefully heat a metal skewer in a gas flame, then scorch a line across the surface of the cake, repeating to create a criss-cross pattern. Decorate with the remaining compôte. To serve, place the cake on a serving plate. Cover the sides of the tart with the remaining cream. Dust the top with icing sugar. If you like you can carefully heat a metal skewer in a gas flame, then scorch a line across the surface of the cake, repeating to create a criss-cross pattern. Decorate with the remaining compôte."
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} | c819b704359266d9e8bfc627990cadf3bf953031956465173dc5603005982af3 | Eight-strand plaited loaf recipe
Place the flour in a large bowl. Add the yeast on one side of the bowl and the salt on the other side. (Salt should not be placed on top of the yeast, as it can kill it and make it inactive.) Stir the ingredients together until evenly mixed. Add a good splash of olive oil. Measure out 340ml/12fl oz water and add three-quarters to the flour mixture. Mix together by hand, then add the rest of the liquid to form a soft dough.Turn the dough out onto a floured work surface and knead by hand until the dough looks silky and stretchy. This will take approximately 10 minutes. Oil a mixing bowl and add the dough. Cover with cling film and set aside to rise, for about an hour, or until the dough doubles in size. When risen, turn the dough out onto a lightly floured work surface and knead briefly, to knock the dough back. Shape the dough into a ball. Divide the dough into 8 equal pieces then roll out each piece into a strand about 40cm/16in long. (It can be helpful to weigh the dough so you know how much each piece should weigh.) Lay the strands out on the lightly floured surface like an octopus, fanned out from a central point at the top. Press on the ends at the central point so they stick to the table.For the following braiding sequence, number the strands of dough from 1–8 from left to right. Every time you move any strand it will take the new number of its position in the row.Step 1: place 8 under 7 and over 1Step 2: place 8 over 5Step 3: place 2 under 3 and over 8Step 4: place 1 over 4Step 5: place 7 under 6 and over 1Repeats step 2–5, until all the dough is braided.Tuck both ends of the loaf underneath to give a tidy finish.Place the plaited dough onto a floured baking tray, and leave to prove for another hour, until risen again. Preheat the oven to 200C/190C Fan/Gas 6.Brush the loaf with the beaten egg wash and bake for 20–25 minutes, or until golden-brown. Place the flour in a large bowl. Add the yeast on one side of the bowl and the salt on the other side. (Salt should not be placed on top of the yeast, as it can kill it and make it inactive.) Stir the ingredients together until evenly mixed. Place the flour in a large bowl. Add the yeast on one side of the bowl and the salt on the other side. (Salt should not be placed on top of the yeast, as it can kill it and make it inactive.) Stir the ingredients together until evenly mixed. Add a good splash of olive oil. Measure out 340ml/12fl oz water and add three-quarters to the flour mixture. Mix together by hand, then add the rest of the liquid to form a soft dough. Add a good splash of olive oil. Measure out 340ml/12fl oz water and add three-quarters to the flour mixture. Mix together by hand, then add the rest of the liquid to form a soft dough. Turn the dough out onto a floured work surface and knead by hand until the dough looks silky and stretchy. This will take approximately 10 minutes. Turn the dough out onto a floured work surface and knead by hand until the dough looks silky and stretchy. This will take approximately 10 minutes. Oil a mixing bowl and add the dough. Cover with cling film and set aside to rise, for about an hour, or until the dough doubles in size. Oil a mixing bowl and add the dough. Cover with cling film and set aside to rise, for about an hour, or until the dough doubles in size. When risen, turn the dough out onto a lightly floured work surface and knead briefly, to knock the dough back. Shape the dough into a ball. When risen, turn the dough out onto a lightly floured work surface and knead briefly, to knock the dough back. Shape the dough into a ball. Divide the dough into 8 equal pieces then roll out each piece into a strand about 40cm/16in long. (It can be helpful to weigh the dough so you know how much each piece should weigh.) Divide the dough into 8 equal pieces then roll out each piece into a strand about 40cm/16in long. (It can be helpful to weigh the dough so you know how much each piece should weigh.) Lay the strands out on the lightly floured surface like an octopus, fanned out from a central point at the top. Press on the ends at the central point so they stick to the table. Lay the strands out on the lightly floured surface like an octopus, fanned out from a central point at the top. Press on the ends at the central point so they stick to the table. For the following braiding sequence, number the strands of dough from 1–8 from left to right. Every time you move any strand it will take the new number of its position in the row.Step 1: place 8 under 7 and over 1Step 2: place 8 over 5Step 3: place 2 under 3 and over 8Step 4: place 1 over 4Step 5: place 7 under 6 and over 1Repeats step 2–5, until all the dough is braided. For the following braiding sequence, number the strands of dough from 1–8 from left to right. Every time you move any strand it will take the new number of its position in the row. Step 1: place 8 under 7 and over 1 Step 2: place 8 over 5 Step 3: place 2 under 3 and over 8 Step 4: place 1 over 4 Step 5: place 7 under 6 and over 1 Repeats step 2–5, until all the dough is braided. Tuck both ends of the loaf underneath to give a tidy finish. Tuck both ends of the loaf underneath to give a tidy finish. Place the plaited dough onto a floured baking tray, and leave to prove for another hour, until risen again. Place the plaited dough onto a floured baking tray, and leave to prove for another hour, until risen again. Preheat the oven to 200C/190C Fan/Gas 6. Preheat the oven to 200C/190C Fan/Gas 6. Brush the loaf with the beaten egg wash and bake for 20–25 minutes, or until golden-brown. Brush the loaf with the beaten egg wash and bake for 20–25 minutes, or until golden-brown. | {
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"content": "Place the flour in a large bowl. Add the yeast on one side of the bowl and the salt on the other side. (Salt should not be placed on top of the yeast, as it can kill it and make it inactive.) Stir the ingredients together until evenly mixed. Add a good splash of olive oil. Measure out 340ml/12fl oz water and add three-quarters to the flour mixture. Mix together by hand, then add the rest of the liquid to form a soft dough.Turn the dough out onto a floured work surface and knead by hand until the dough looks silky and stretchy. This will take approximately 10 minutes. Oil a mixing bowl and add the dough. Cover with cling film and set aside to rise, for about an hour, or until the dough doubles in size. When risen, turn the dough out onto a lightly floured work surface and knead briefly, to knock the dough back. Shape the dough into a ball. Divide the dough into 8 equal pieces then roll out each piece into a strand about 40cm/16in long. (It can be helpful to weigh the dough so you know how much each piece should weigh.) Lay the strands out on the lightly floured surface like an octopus, fanned out from a central point at the top. Press on the ends at the central point so they stick to the table.For the following braiding sequence, number the strands of dough from 1–8 from left to right. Every time you move any strand it will take the new number of its position in the row.Step 1: place 8 under 7 and over 1Step 2: place 8 over 5Step 3: place 2 under 3 and over 8Step 4: place 1 over 4Step 5: place 7 under 6 and over 1Repeats step 2–5, until all the dough is braided.Tuck both ends of the loaf underneath to give a tidy finish.Place the plaited dough onto a floured baking tray, and leave to prove for another hour, until risen again. Preheat the oven to 200C/190C Fan/Gas 6.Brush the loaf with the beaten egg wash and bake for 20–25 minutes, or until golden-brown. Place the flour in a large bowl. Add the yeast on one side of the bowl and the salt on the other side. (Salt should not be placed on top of the yeast, as it can kill it and make it inactive.) Stir the ingredients together until evenly mixed. Place the flour in a large bowl. Add the yeast on one side of the bowl and the salt on the other side. (Salt should not be placed on top of the yeast, as it can kill it and make it inactive.) Stir the ingredients together until evenly mixed. Add a good splash of olive oil. Measure out 340ml/12fl oz water and add three-quarters to the flour mixture. Mix together by hand, then add the rest of the liquid to form a soft dough. Add a good splash of olive oil. Measure out 340ml/12fl oz water and add three-quarters to the flour mixture. Mix together by hand, then add the rest of the liquid to form a soft dough. Turn the dough out onto a floured work surface and knead by hand until the dough looks silky and stretchy. This will take approximately 10 minutes. Turn the dough out onto a floured work surface and knead by hand until the dough looks silky and stretchy. This will take approximately 10 minutes. Oil a mixing bowl and add the dough. Cover with cling film and set aside to rise, for about an hour, or until the dough doubles in size. Oil a mixing bowl and add the dough. Cover with cling film and set aside to rise, for about an hour, or until the dough doubles in size. When risen, turn the dough out onto a lightly floured work surface and knead briefly, to knock the dough back. Shape the dough into a ball. When risen, turn the dough out onto a lightly floured work surface and knead briefly, to knock the dough back. Shape the dough into a ball. Divide the dough into 8 equal pieces then roll out each piece into a strand about 40cm/16in long. (It can be helpful to weigh the dough so you know how much each piece should weigh.) Divide the dough into 8 equal pieces then roll out each piece into a strand about 40cm/16in long. (It can be helpful to weigh the dough so you know how much each piece should weigh.) Lay the strands out on the lightly floured surface like an octopus, fanned out from a central point at the top. Press on the ends at the central point so they stick to the table. Lay the strands out on the lightly floured surface like an octopus, fanned out from a central point at the top. Press on the ends at the central point so they stick to the table. For the following braiding sequence, number the strands of dough from 1–8 from left to right. Every time you move any strand it will take the new number of its position in the row.Step 1: place 8 under 7 and over 1Step 2: place 8 over 5Step 3: place 2 under 3 and over 8Step 4: place 1 over 4Step 5: place 7 under 6 and over 1Repeats step 2–5, until all the dough is braided. For the following braiding sequence, number the strands of dough from 1–8 from left to right. Every time you move any strand it will take the new number of its position in the row. Step 1: place 8 under 7 and over 1 Step 2: place 8 over 5 Step 3: place 2 under 3 and over 8 Step 4: place 1 over 4 Step 5: place 7 under 6 and over 1 Repeats step 2–5, until all the dough is braided. Tuck both ends of the loaf underneath to give a tidy finish. Tuck both ends of the loaf underneath to give a tidy finish. Place the plaited dough onto a floured baking tray, and leave to prove for another hour, until risen again. Place the plaited dough onto a floured baking tray, and leave to prove for another hour, until risen again. Preheat the oven to 200C/190C Fan/Gas 6. Preheat the oven to 200C/190C Fan/Gas 6. Brush the loaf with the beaten egg wash and bake for 20–25 minutes, or until golden-brown. Brush the loaf with the beaten egg wash and bake for 20–25 minutes, or until golden-brown."
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} | ea78ffda31ddde6f148b162b8e79116032334d20efe98f88ab74ef17c1ed9d3c | Lemon iced buns recipe
An average of 4.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_iced_buns_24468_16x9.jpg Bake a batch of these sweet, sticky buns with a hint of lemon. They’re perfect for afternoon tea. 250g/9oz strong white flour, sifted250g/9oz plain flour, sifted125ml/4fl oz warm water125m/4fl oz warm milk1 x 7g/¼oz sachet fact-action dried yeast2 tsp fine sea salt50g/2oz caster sugar1 lemon, zest only1 free-range egg, beaten50g/2oz butter, cut into cubesvegetable oil, for greasing 250g/9oz strong white flour, sifted 250g/9oz plain flour, sifted 125ml/4fl oz warm water 125m/4fl oz warm milk 1 x 7g/¼oz sachet fact-action dried yeast 2 tsp fine sea salt 50g/2oz caster sugar 1 lemon, zest only 1 free-range egg, beaten 50g/2oz butter, cut into cubes vegetable oil, for greasing 50g/2oz icing sugar, sifted½ lemon, juice only 50g/2oz icing sugar, sifted ½ lemon, juice only Method Place the flours, water, milk, yeast, salt, sugar and lemon zest into a large bowl and mix with a fork until combined. Add the beaten egg and butter and continue to mix until the mixture comes together as a sticky dough.Tip the dough onto a lightly floured work surface and knead for five minutes, or until the dough is smooth and elastic.Lightly oil a bowl with a little of the vegetable oil.Place the dough into the bowl and turn until it is covered in the oil. Cover the bowl with cling film and set aside in a warm place for one hour, or until the dough has doubled in size. Lightly grease two baking trays.Knock the dough back to its original size and turn it out onto a lightly floured work surface. Divide the dough into eight portions, shape them into rounds and place onto the baking trays. Ensure the rolls are well spaced. Cover with a tea towel and set aside to prove for 30 minutes. Preheat the oven to 220C/425F/Gas 7. Bake the buns in the oven for 20-25 minutes or until well risen and golden-brown. Remove the buns from the oven and set aside to cool on a wire rack.Meanwhile for the icing, mix the icing sugar and lemon juice together in a bowl until smooth. Once the buns have completely cooled, spread the icing on top of them and set aside until the icing has hardened. Place the flours, water, milk, yeast, salt, sugar and lemon zest into a large bowl and mix with a fork until combined. Add the beaten egg and butter and continue to mix until the mixture comes together as a sticky dough. Place the flours, water, milk, yeast, salt, sugar and lemon zest into a large bowl and mix with a fork until combined. Add the beaten egg and butter and continue to mix until the mixture comes together as a sticky dough. Tip the dough onto a lightly floured work surface and knead for five minutes, or until the dough is smooth and elastic. Tip the dough onto a lightly floured work surface and knead for five minutes, or until the dough is smooth and elastic. Lightly oil a bowl with a little of the vegetable oil. Lightly oil a bowl with a little of the vegetable oil. Place the dough into the bowl and turn until it is covered in the oil. Cover the bowl with cling film and set aside in a warm place for one hour, or until the dough has doubled in size. Place the dough into the bowl and turn until it is covered in the oil. Cover the bowl with cling film and set aside in a warm place for one hour, or until the dough has doubled in size. Lightly grease two baking trays. Lightly grease two baking trays. Knock the dough back to its original size and turn it out onto a lightly floured work surface. Divide the dough into eight portions, shape them into rounds and place onto the baking trays. Ensure the rolls are well spaced. Cover with a tea towel and set aside to prove for 30 minutes. Knock the dough back to its original size and turn it out onto a lightly floured work surface. Divide the dough into eight portions, shape them into rounds and place onto the baking trays. Ensure the rolls are well spaced. Cover with a tea towel and set aside to prove for 30 minutes. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. Bake the buns in the oven for 20-25 minutes or until well risen and golden-brown. Remove the buns from the oven and set aside to cool on a wire rack. Bake the buns in the oven for 20-25 minutes or until well risen and golden-brown. Remove the buns from the oven and set aside to cool on a wire rack. Meanwhile for the icing, mix the icing sugar and lemon juice together in a bowl until smooth. Meanwhile for the icing, mix the icing sugar and lemon juice together in a bowl until smooth. Once the buns have completely cooled, spread the icing on top of them and set aside until the icing has hardened. Once the buns have completely cooled, spread the icing on top of them and set aside until the icing has hardened. | {
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"content": "An average of 4.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_iced_buns_24468_16x9.jpg Bake a batch of these sweet, sticky buns with a hint of lemon. They’re perfect for afternoon tea. 250g/9oz strong white flour, sifted250g/9oz plain flour, sifted125ml/4fl oz warm water125m/4fl oz warm milk1 x 7g/¼oz sachet fact-action dried yeast2 tsp fine sea salt50g/2oz caster sugar1 lemon, zest only1 free-range egg, beaten50g/2oz butter, cut into cubesvegetable oil, for greasing 250g/9oz strong white flour, sifted 250g/9oz plain flour, sifted 125ml/4fl oz warm water 125m/4fl oz warm milk 1 x 7g/¼oz sachet fact-action dried yeast 2 tsp fine sea salt 50g/2oz caster sugar 1 lemon, zest only 1 free-range egg, beaten 50g/2oz butter, cut into cubes vegetable oil, for greasing 50g/2oz icing sugar, sifted½ lemon, juice only 50g/2oz icing sugar, sifted ½ lemon, juice only Method Place the flours, water, milk, yeast, salt, sugar and lemon zest into a large bowl and mix with a fork until combined. Add the beaten egg and butter and continue to mix until the mixture comes together as a sticky dough.Tip the dough onto a lightly floured work surface and knead for five minutes, or until the dough is smooth and elastic.Lightly oil a bowl with a little of the vegetable oil.Place the dough into the bowl and turn until it is covered in the oil. Cover the bowl with cling film and set aside in a warm place for one hour, or until the dough has doubled in size. Lightly grease two baking trays.Knock the dough back to its original size and turn it out onto a lightly floured work surface. Divide the dough into eight portions, shape them into rounds and place onto the baking trays. Ensure the rolls are well spaced. Cover with a tea towel and set aside to prove for 30 minutes. Preheat the oven to 220C/425F/Gas 7. Bake the buns in the oven for 20-25 minutes or until well risen and golden-brown. Remove the buns from the oven and set aside to cool on a wire rack.Meanwhile for the icing, mix the icing sugar and lemon juice together in a bowl until smooth. Once the buns have completely cooled, spread the icing on top of them and set aside until the icing has hardened. Place the flours, water, milk, yeast, salt, sugar and lemon zest into a large bowl and mix with a fork until combined. Add the beaten egg and butter and continue to mix until the mixture comes together as a sticky dough. Place the flours, water, milk, yeast, salt, sugar and lemon zest into a large bowl and mix with a fork until combined. Add the beaten egg and butter and continue to mix until the mixture comes together as a sticky dough. Tip the dough onto a lightly floured work surface and knead for five minutes, or until the dough is smooth and elastic. Tip the dough onto a lightly floured work surface and knead for five minutes, or until the dough is smooth and elastic. Lightly oil a bowl with a little of the vegetable oil. Lightly oil a bowl with a little of the vegetable oil. Place the dough into the bowl and turn until it is covered in the oil. Cover the bowl with cling film and set aside in a warm place for one hour, or until the dough has doubled in size. Place the dough into the bowl and turn until it is covered in the oil. Cover the bowl with cling film and set aside in a warm place for one hour, or until the dough has doubled in size. Lightly grease two baking trays. Lightly grease two baking trays. Knock the dough back to its original size and turn it out onto a lightly floured work surface. Divide the dough into eight portions, shape them into rounds and place onto the baking trays. Ensure the rolls are well spaced. Cover with a tea towel and set aside to prove for 30 minutes. Knock the dough back to its original size and turn it out onto a lightly floured work surface. Divide the dough into eight portions, shape them into rounds and place onto the baking trays. Ensure the rolls are well spaced. Cover with a tea towel and set aside to prove for 30 minutes. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. Bake the buns in the oven for 20-25 minutes or until well risen and golden-brown. Remove the buns from the oven and set aside to cool on a wire rack. Bake the buns in the oven for 20-25 minutes or until well risen and golden-brown. Remove the buns from the oven and set aside to cool on a wire rack. Meanwhile for the icing, mix the icing sugar and lemon juice together in a bowl until smooth. Meanwhile for the icing, mix the icing sugar and lemon juice together in a bowl until smooth. Once the buns have completely cooled, spread the icing on top of them and set aside until the icing has hardened. Once the buns have completely cooled, spread the icing on top of them and set aside until the icing has hardened."
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} | 89fb9b7fe85377856663a2eadf96038e8d85deea34f19cbc55994e3f626b7db2 | Hot cross buns recipe
An average of 4.1 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hotcrossbuns_397_16x9.jpg Traditional spiced, sticky glazed fruit buns with pastry crosses. Served as a classic Easter treat, the buns can also be enjoyed at any time of year. Each serving provides 313 kcal, 8.5g protein, 57g carbohydrates (of which 16.5g sugars), 5g fat (of which 3g saturates), 2g fibre and 0.5g salt. 625g/1lb 6oz strong white flour, plus extra for dusting (see tip for alternatives)1 tsp salt2 tsp ground mixed spice (or a combination of ground spices such as cinnamom, allspice, nutmeg, cloves and ginger)45g/1½oz unsalted butter, cubed, plus extra for greasing85g/3oz caster sugar1 unwaxed lemon, finely grated zest only (alternatively use finely grated zest of ½ orange or 1 tangerine/satsuma)1½ tsp dried fast-action yeast1 free-range egg275ml/9½fl oz tepid milk (non-dairy milks are also suitable)125g/4½oz dried mixed fruit of your choice 625g/1lb 6oz strong white flour, plus extra for dusting (see tip for alternatives) 1 tsp salt 2 tsp ground mixed spice (or a combination of ground spices such as cinnamom, allspice, nutmeg, cloves and ginger) 45g/1½oz unsalted butter, cubed, plus extra for greasing 85g/3oz caster sugar 1 unwaxed lemon, finely grated zest only (alternatively use finely grated zest of ½ orange or 1 tangerine/satsuma) 1½ tsp dried fast-action yeast 1 free-range egg 275ml/9½fl oz tepid milk (non-dairy milks are also suitable) 125g/4½oz dried mixed fruit of your choice 2 tbsp plain flour (see tip for alternatives)1 tbsp golden syrup or runny honey, gently heated, for glazing (see tip for alternatives) 2 tbsp plain flour (see tip for alternatives) 1 tbsp golden syrup or runny honey, gently heated, for glazing (see tip for alternatives) Method For the buns, sieve the flour, salt and mixed spice into a large mixing bowl, then rub in the butter using your fingertips. Make a well in the centre of the mixture, then add the sugar, lemon zest and yeast. Beat the egg and add to the flour with the tepid milk. Mix together to a form a soft, pliable dough.Turn out the dough onto a lightly floured work surface. Carefully work the mixed dried fruit into the dough until well combined. Knead lightly for 5 minutes, or until smooth and elastic.Grease a large, warm mixing bowl with butter. Shape the dough into a ball and place into the prepared bowl, then cover with a clean teatowel and set aside in a warm place for 1 hour to prove.Turn out the proved dough onto a lightly floured work surface and knock back the dough. Shape into a ball again and return to the bowl, then cover again with the teatowel and set aside for a further 30 minutes to rise.Turn out the dough onto a lightly floured work surface and divide into 12 equal pieces. Roll each piece into a ball, then flatten slightly into a bun shape using the palms of your hands. Cover the buns again with the teatowel and set aside to rest for 5–10 minutes.Grease a baking tray with butter and transfer the buns to the tray. Wrap the tray very loosely in baking paper, then place inside a large polythene bag (or cover loosely in lightly oiled cling film). Tie the end of the bag tightly so that no air can get in (if using) and set aside in a warm place for a further 40 minutes to rise. Preheat the oven to 240C/220C Fan/Gas 8. Meanwhile, for the topping, mix the plain flour to a fairly thick smooth paste with 2 tablespoons cold water (you may need to use slightly less or more water to get the right consistency). When the buns have risen, remove the polythene bag and the greaseproof paper. Spoon the flour mixture into a piping bag (or a plastic food bag with a corner snipped away) and pipe a cross on each bun.Transfer the buns to the oven and bake for 8–12 minutes, or until pale golden brown. As soon as you remove the buns from the oven, brush them with the hot golden syrup, then set aside to cool on a wire rack. For the buns, sieve the flour, salt and mixed spice into a large mixing bowl, then rub in the butter using your fingertips. Make a well in the centre of the mixture, then add the sugar, lemon zest and yeast. Beat the egg and add to the flour with the tepid milk. Mix together to a form a soft, pliable dough. For the buns, sieve the flour, salt and mixed spice into a large mixing bowl, then rub in the butter using your fingertips. Make a well in the centre of the mixture, then add the sugar, lemon zest and yeast. Beat the egg and add to the flour with the tepid milk. Mix together to a form a soft, pliable dough. Turn out the dough onto a lightly floured work surface. Carefully work the mixed dried fruit into the dough until well combined. Knead lightly for 5 minutes, or until smooth and elastic. Turn out the dough onto a lightly floured work surface. Carefully work the mixed dried fruit into the dough until well combined. Knead lightly for 5 minutes, or until smooth and elastic. Grease a large, warm mixing bowl with butter. Shape the dough into a ball and place into the prepared bowl, then cover with a clean teatowel and set aside in a warm place for 1 hour to prove. Grease a large, warm mixing bowl with butter. Shape the dough into a ball and place into the prepared bowl, then cover with a clean teatowel and set aside in a warm place for 1 hour to prove. Turn out the proved dough onto a lightly floured work surface and knock back the dough. Shape into a ball again and return to the bowl, then cover again with the teatowel and set aside for a further 30 minutes to rise. Turn out the proved dough onto a lightly floured work surface and knock back the dough. Shape into a ball again and return to the bowl, then cover again with the teatowel and set aside for a further 30 minutes to rise. Turn out the dough onto a lightly floured work surface and divide into 12 equal pieces. Roll each piece into a ball, then flatten slightly into a bun shape using the palms of your hands. Cover the buns again with the teatowel and set aside to rest for 5–10 minutes. Turn out the dough onto a lightly floured work surface and divide into 12 equal pieces. Roll each piece into a ball, then flatten slightly into a bun shape using the palms of your hands. Cover the buns again with the teatowel and set aside to rest for 5–10 minutes. Grease a baking tray with butter and transfer the buns to the tray. Wrap the tray very loosely in baking paper, then place inside a large polythene bag (or cover loosely in lightly oiled cling film). Tie the end of the bag tightly so that no air can get in (if using) and set aside in a warm place for a further 40 minutes to rise. Preheat the oven to 240C/220C Fan/Gas 8. Grease a baking tray with butter and transfer the buns to the tray. Wrap the tray very loosely in baking paper, then place inside a large polythene bag (or cover loosely in lightly oiled cling film). Tie the end of the bag tightly so that no air can get in (if using) and set aside in a warm place for a further 40 minutes to rise. Preheat the oven to 240C/220C Fan/Gas 8. Meanwhile, for the topping, mix the plain flour to a fairly thick smooth paste with 2 tablespoons cold water (you may need to use slightly less or more water to get the right consistency). When the buns have risen, remove the polythene bag and the greaseproof paper. Spoon the flour mixture into a piping bag (or a plastic food bag with a corner snipped away) and pipe a cross on each bun. Meanwhile, for the topping, mix the plain flour to a fairly thick smooth paste with 2 tablespoons cold water (you may need to use slightly less or more water to get the right consistency). When the buns have risen, remove the polythene bag and the greaseproof paper. Spoon the flour mixture into a piping bag (or a plastic food bag with a corner snipped away) and pipe a cross on each bun. Transfer the buns to the oven and bake for 8–12 minutes, or until pale golden brown. As soon as you remove the buns from the oven, brush them with the hot golden syrup, then set aside to cool on a wire rack. Transfer the buns to the oven and bake for 8–12 minutes, or until pale golden brown. As soon as you remove the buns from the oven, brush them with the hot golden syrup, then set aside to cool on a wire rack. Recipe tips For the dough, you can use up to half wholemeal or spelt flour instead of all white, but you may need to add a little extra milk or water. You can even use plain flour at a push, but be aware that the dough won't rise as much and the end result may be a tad heavy. For the topping, any white-coloured flour will work, from cornflour to rice flour. Feel free to use what you have in – just ensure the paste is thick enough (different flours will absorb differing amounts of water). If you haven't got golden syrup or honey for glazing, any sugar syrup will do (agave syrup, maple syrup etc). Or try dissolving 1 heaped tsp of any granulated sugar in a little hot water. | {
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"title": "Hot cross buns recipe",
"content": "An average of 4.1 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hotcrossbuns_397_16x9.jpg Traditional spiced, sticky glazed fruit buns with pastry crosses. Served as a classic Easter treat, the buns can also be enjoyed at any time of year. Each serving provides 313 kcal, 8.5g protein, 57g carbohydrates (of which 16.5g sugars), 5g fat (of which 3g saturates), 2g fibre and 0.5g salt. 625g/1lb 6oz strong white flour, plus extra for dusting (see tip for alternatives)1 tsp salt2 tsp ground mixed spice (or a combination of ground spices such as cinnamom, allspice, nutmeg, cloves and ginger)45g/1½oz unsalted butter, cubed, plus extra for greasing85g/3oz caster sugar1 unwaxed lemon, finely grated zest only (alternatively use finely grated zest of ½ orange or 1 tangerine/satsuma)1½ tsp dried fast-action yeast1 free-range egg275ml/9½fl oz tepid milk (non-dairy milks are also suitable)125g/4½oz dried mixed fruit of your choice 625g/1lb 6oz strong white flour, plus extra for dusting (see tip for alternatives) 1 tsp salt 2 tsp ground mixed spice (or a combination of ground spices such as cinnamom, allspice, nutmeg, cloves and ginger) 45g/1½oz unsalted butter, cubed, plus extra for greasing 85g/3oz caster sugar 1 unwaxed lemon, finely grated zest only (alternatively use finely grated zest of ½ orange or 1 tangerine/satsuma) 1½ tsp dried fast-action yeast 1 free-range egg 275ml/9½fl oz tepid milk (non-dairy milks are also suitable) 125g/4½oz dried mixed fruit of your choice 2 tbsp plain flour (see tip for alternatives)1 tbsp golden syrup or runny honey, gently heated, for glazing (see tip for alternatives) 2 tbsp plain flour (see tip for alternatives) 1 tbsp golden syrup or runny honey, gently heated, for glazing (see tip for alternatives) Method For the buns, sieve the flour, salt and mixed spice into a large mixing bowl, then rub in the butter using your fingertips. Make a well in the centre of the mixture, then add the sugar, lemon zest and yeast. Beat the egg and add to the flour with the tepid milk. Mix together to a form a soft, pliable dough.Turn out the dough onto a lightly floured work surface. Carefully work the mixed dried fruit into the dough until well combined. Knead lightly for 5 minutes, or until smooth and elastic.Grease a large, warm mixing bowl with butter. Shape the dough into a ball and place into the prepared bowl, then cover with a clean teatowel and set aside in a warm place for 1 hour to prove.Turn out the proved dough onto a lightly floured work surface and knock back the dough. Shape into a ball again and return to the bowl, then cover again with the teatowel and set aside for a further 30 minutes to rise.Turn out the dough onto a lightly floured work surface and divide into 12 equal pieces. Roll each piece into a ball, then flatten slightly into a bun shape using the palms of your hands. Cover the buns again with the teatowel and set aside to rest for 5–10 minutes.Grease a baking tray with butter and transfer the buns to the tray. Wrap the tray very loosely in baking paper, then place inside a large polythene bag (or cover loosely in lightly oiled cling film). Tie the end of the bag tightly so that no air can get in (if using) and set aside in a warm place for a further 40 minutes to rise. Preheat the oven to 240C/220C Fan/Gas 8. Meanwhile, for the topping, mix the plain flour to a fairly thick smooth paste with 2 tablespoons cold water (you may need to use slightly less or more water to get the right consistency). When the buns have risen, remove the polythene bag and the greaseproof paper. Spoon the flour mixture into a piping bag (or a plastic food bag with a corner snipped away) and pipe a cross on each bun.Transfer the buns to the oven and bake for 8–12 minutes, or until pale golden brown. As soon as you remove the buns from the oven, brush them with the hot golden syrup, then set aside to cool on a wire rack. For the buns, sieve the flour, salt and mixed spice into a large mixing bowl, then rub in the butter using your fingertips. Make a well in the centre of the mixture, then add the sugar, lemon zest and yeast. Beat the egg and add to the flour with the tepid milk. Mix together to a form a soft, pliable dough. For the buns, sieve the flour, salt and mixed spice into a large mixing bowl, then rub in the butter using your fingertips. Make a well in the centre of the mixture, then add the sugar, lemon zest and yeast. Beat the egg and add to the flour with the tepid milk. Mix together to a form a soft, pliable dough. Turn out the dough onto a lightly floured work surface. Carefully work the mixed dried fruit into the dough until well combined. Knead lightly for 5 minutes, or until smooth and elastic. Turn out the dough onto a lightly floured work surface. Carefully work the mixed dried fruit into the dough until well combined. Knead lightly for 5 minutes, or until smooth and elastic. Grease a large, warm mixing bowl with butter. Shape the dough into a ball and place into the prepared bowl, then cover with a clean teatowel and set aside in a warm place for 1 hour to prove. Grease a large, warm mixing bowl with butter. Shape the dough into a ball and place into the prepared bowl, then cover with a clean teatowel and set aside in a warm place for 1 hour to prove. Turn out the proved dough onto a lightly floured work surface and knock back the dough. Shape into a ball again and return to the bowl, then cover again with the teatowel and set aside for a further 30 minutes to rise. Turn out the proved dough onto a lightly floured work surface and knock back the dough. Shape into a ball again and return to the bowl, then cover again with the teatowel and set aside for a further 30 minutes to rise. Turn out the dough onto a lightly floured work surface and divide into 12 equal pieces. Roll each piece into a ball, then flatten slightly into a bun shape using the palms of your hands. Cover the buns again with the teatowel and set aside to rest for 5–10 minutes. Turn out the dough onto a lightly floured work surface and divide into 12 equal pieces. Roll each piece into a ball, then flatten slightly into a bun shape using the palms of your hands. Cover the buns again with the teatowel and set aside to rest for 5–10 minutes. Grease a baking tray with butter and transfer the buns to the tray. Wrap the tray very loosely in baking paper, then place inside a large polythene bag (or cover loosely in lightly oiled cling film). Tie the end of the bag tightly so that no air can get in (if using) and set aside in a warm place for a further 40 minutes to rise. Preheat the oven to 240C/220C Fan/Gas 8. Grease a baking tray with butter and transfer the buns to the tray. Wrap the tray very loosely in baking paper, then place inside a large polythene bag (or cover loosely in lightly oiled cling film). Tie the end of the bag tightly so that no air can get in (if using) and set aside in a warm place for a further 40 minutes to rise. Preheat the oven to 240C/220C Fan/Gas 8. Meanwhile, for the topping, mix the plain flour to a fairly thick smooth paste with 2 tablespoons cold water (you may need to use slightly less or more water to get the right consistency). When the buns have risen, remove the polythene bag and the greaseproof paper. Spoon the flour mixture into a piping bag (or a plastic food bag with a corner snipped away) and pipe a cross on each bun. Meanwhile, for the topping, mix the plain flour to a fairly thick smooth paste with 2 tablespoons cold water (you may need to use slightly less or more water to get the right consistency). When the buns have risen, remove the polythene bag and the greaseproof paper. Spoon the flour mixture into a piping bag (or a plastic food bag with a corner snipped away) and pipe a cross on each bun. Transfer the buns to the oven and bake for 8–12 minutes, or until pale golden brown. As soon as you remove the buns from the oven, brush them with the hot golden syrup, then set aside to cool on a wire rack. Transfer the buns to the oven and bake for 8–12 minutes, or until pale golden brown. As soon as you remove the buns from the oven, brush them with the hot golden syrup, then set aside to cool on a wire rack. Recipe tips For the dough, you can use up to half wholemeal or spelt flour instead of all white, but you may need to add a little extra milk or water. You can even use plain flour at a push, but be aware that the dough won't rise as much and the end result may be a tad heavy. For the topping, any white-coloured flour will work, from cornflour to rice flour. Feel free to use what you have in – just ensure the paste is thick enough (different flours will absorb differing amounts of water). If you haven't got golden syrup or honey for glazing, any sugar syrup will do (agave syrup, maple syrup etc). Or try dissolving 1 heaped tsp of any granulated sugar in a little hot water."
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} | 9fea9717e830732a1341801ac576980aaedd4a0401ec728d8e3e0c39f882ca7e | Vegan hot cross buns recipe
An average of 4.6 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_hot_cross_buns_43546_16x9.jpg Vegan hot cross buns... because nobody should be left out at Easter. 65g/2¼oz dairy-free margarine50g/1¾oz caster sugar250ml/9fl oz lukewarm unsweetened almond milk, or other plant-based milk 7g sachet dried fast-action yeast400g/14oz strong white flour, plus extra for dusting½ tsp fine sea salt2 tsp ground mixed spice150g/5½oz dried mixed fruitsunflower oil, for greasing 65g/2¼oz dairy-free margarine 50g/1¾oz caster sugar 250ml/9fl oz lukewarm unsweetened almond milk, or other plant-based milk 7g sachet dried fast-action yeast 400g/14oz strong white flour, plus extra for dusting ½ tsp fine sea salt 2 tsp ground mixed spice 150g/5½oz dried mixed fruit sunflower oil, for greasing 25g/1oz strong white flour1½ tsp maple syrup 25g/1oz strong white flour 1½ tsp maple syrup Method Heat the dairy-free margarine in a saucepan very gently until melted, stirring with a wooden spoon. Remove from the heat and stir in the sugar and milk; the milk should be lukewarm (if it remains quite cold, heat it gently but don’t allow it to overheat or the yeast won’t work). Sprinkle the yeast over the milk, stir and leave to stand for 2 minutes.Mix together the flour, salt and mixed spice in a large bowl. Make a well in the centre. Pour the warm milk into the flour mixture, stirring with a wooden spoon until the mixture forms a soft ball.Turn onto a very lightly floured surface and knead for 5 minutes to make a smooth, pliable dough. Knead the mixed fruit into the dough, a little at a time, for 2–3 minutes, or until evenly distributed. Place the dough in a lightly oiled bowl and cover with oiled cling film. Leave to rise in a warm place for 1½ hours, or until doubled in size and spongy to touch.Return the dough to the work surface and knock back with your knuckles. Knead lightly, then divide into 12 portions. Roll each portion into a ball, then pull the dough from around the sides to underneath each bun to give a neat shape. Place the buns around 1½cm/½in apart on a baking tray lined with baking paper. Flatten slightly with the palm of your hand. Cover lightly with oiled cling film and leave to prove for 45–60 minutes, or until well risen. The buns should be just touching each other. Preheat the oven to 200C/180C Fan/Gas 6 and remove the cling film from the buns. To make the cross decoration, mix the flour with 2 tablespoons of cold water to make a smooth paste. It should have a thick dribbling consistency, so you may need to add a few more drops of water, but don’t allow it to get too thin or the crosses won’t show up when the buns are baked. Spoon the paste into a small freezer bag and snip off one corner, or piping bag fitted with a round nozzle. Pipe lines of the flour paste on top of each row of the buns in one direction and then the other. Bake the buns in the centre of the oven for 20 minutes, or until risen and golden brown. Brush the warm buns with maple syrup and leave to cool a little before eating. Once cold, they can also be toasted under a grill. Heat the dairy-free margarine in a saucepan very gently until melted, stirring with a wooden spoon. Remove from the heat and stir in the sugar and milk; the milk should be lukewarm (if it remains quite cold, heat it gently but don’t allow it to overheat or the yeast won’t work). Sprinkle the yeast over the milk, stir and leave to stand for 2 minutes. Heat the dairy-free margarine in a saucepan very gently until melted, stirring with a wooden spoon. Remove from the heat and stir in the sugar and milk; the milk should be lukewarm (if it remains quite cold, heat it gently but don’t allow it to overheat or the yeast won’t work). Sprinkle the yeast over the milk, stir and leave to stand for 2 minutes. Mix together the flour, salt and mixed spice in a large bowl. Make a well in the centre. Pour the warm milk into the flour mixture, stirring with a wooden spoon until the mixture forms a soft ball. Mix together the flour, salt and mixed spice in a large bowl. Make a well in the centre. Pour the warm milk into the flour mixture, stirring with a wooden spoon until the mixture forms a soft ball. Turn onto a very lightly floured surface and knead for 5 minutes to make a smooth, pliable dough. Knead the mixed fruit into the dough, a little at a time, for 2–3 minutes, or until evenly distributed. Place the dough in a lightly oiled bowl and cover with oiled cling film. Leave to rise in a warm place for 1½ hours, or until doubled in size and spongy to touch. Turn onto a very lightly floured surface and knead for 5 minutes to make a smooth, pliable dough. Knead the mixed fruit into the dough, a little at a time, for 2–3 minutes, or until evenly distributed. Place the dough in a lightly oiled bowl and cover with oiled cling film. Leave to rise in a warm place for 1½ hours, or until doubled in size and spongy to touch. Return the dough to the work surface and knock back with your knuckles. Knead lightly, then divide into 12 portions. Roll each portion into a ball, then pull the dough from around the sides to underneath each bun to give a neat shape. Return the dough to the work surface and knock back with your knuckles. Knead lightly, then divide into 12 portions. Roll each portion into a ball, then pull the dough from around the sides to underneath each bun to give a neat shape. Place the buns around 1½cm/½in apart on a baking tray lined with baking paper. Flatten slightly with the palm of your hand. Cover lightly with oiled cling film and leave to prove for 45–60 minutes, or until well risen. The buns should be just touching each other. Preheat the oven to 200C/180C Fan/Gas 6 and remove the cling film from the buns. Place the buns around 1½cm/½in apart on a baking tray lined with baking paper. Flatten slightly with the palm of your hand. Cover lightly with oiled cling film and leave to prove for 45–60 minutes, or until well risen. The buns should be just touching each other. Preheat the oven to 200C/180C Fan/Gas 6 and remove the cling film from the buns. To make the cross decoration, mix the flour with 2 tablespoons of cold water to make a smooth paste. It should have a thick dribbling consistency, so you may need to add a few more drops of water, but don’t allow it to get too thin or the crosses won’t show up when the buns are baked. Spoon the paste into a small freezer bag and snip off one corner, or piping bag fitted with a round nozzle. Pipe lines of the flour paste on top of each row of the buns in one direction and then the other. To make the cross decoration, mix the flour with 2 tablespoons of cold water to make a smooth paste. It should have a thick dribbling consistency, so you may need to add a few more drops of water, but don’t allow it to get too thin or the crosses won’t show up when the buns are baked. Spoon the paste into a small freezer bag and snip off one corner, or piping bag fitted with a round nozzle. Pipe lines of the flour paste on top of each row of the buns in one direction and then the other. Bake the buns in the centre of the oven for 20 minutes, or until risen and golden brown. Brush the warm buns with maple syrup and leave to cool a little before eating. Once cold, they can also be toasted under a grill. Bake the buns in the centre of the oven for 20 minutes, or until risen and golden brown. Brush the warm buns with maple syrup and leave to cool a little before eating. Once cold, they can also be toasted under a grill. Recipe tips These buns are best eaten fresh on the day they are made, but can be toasted for a couple of days afterwards or frozen. | {
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"title": "Vegan hot cross buns recipe",
"content": "An average of 4.6 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_hot_cross_buns_43546_16x9.jpg Vegan hot cross buns... because nobody should be left out at Easter. 65g/2¼oz dairy-free margarine50g/1¾oz caster sugar250ml/9fl oz lukewarm unsweetened almond milk, or other plant-based milk 7g sachet dried fast-action yeast400g/14oz strong white flour, plus extra for dusting½ tsp fine sea salt2 tsp ground mixed spice150g/5½oz dried mixed fruitsunflower oil, for greasing 65g/2¼oz dairy-free margarine 50g/1¾oz caster sugar 250ml/9fl oz lukewarm unsweetened almond milk, or other plant-based milk 7g sachet dried fast-action yeast 400g/14oz strong white flour, plus extra for dusting ½ tsp fine sea salt 2 tsp ground mixed spice 150g/5½oz dried mixed fruit sunflower oil, for greasing 25g/1oz strong white flour1½ tsp maple syrup 25g/1oz strong white flour 1½ tsp maple syrup Method Heat the dairy-free margarine in a saucepan very gently until melted, stirring with a wooden spoon. Remove from the heat and stir in the sugar and milk; the milk should be lukewarm (if it remains quite cold, heat it gently but don’t allow it to overheat or the yeast won’t work). Sprinkle the yeast over the milk, stir and leave to stand for 2 minutes.Mix together the flour, salt and mixed spice in a large bowl. Make a well in the centre. Pour the warm milk into the flour mixture, stirring with a wooden spoon until the mixture forms a soft ball.Turn onto a very lightly floured surface and knead for 5 minutes to make a smooth, pliable dough. Knead the mixed fruit into the dough, a little at a time, for 2–3 minutes, or until evenly distributed. Place the dough in a lightly oiled bowl and cover with oiled cling film. Leave to rise in a warm place for 1½ hours, or until doubled in size and spongy to touch.Return the dough to the work surface and knock back with your knuckles. Knead lightly, then divide into 12 portions. Roll each portion into a ball, then pull the dough from around the sides to underneath each bun to give a neat shape. Place the buns around 1½cm/½in apart on a baking tray lined with baking paper. Flatten slightly with the palm of your hand. Cover lightly with oiled cling film and leave to prove for 45–60 minutes, or until well risen. The buns should be just touching each other. Preheat the oven to 200C/180C Fan/Gas 6 and remove the cling film from the buns. To make the cross decoration, mix the flour with 2 tablespoons of cold water to make a smooth paste. It should have a thick dribbling consistency, so you may need to add a few more drops of water, but don’t allow it to get too thin or the crosses won’t show up when the buns are baked. Spoon the paste into a small freezer bag and snip off one corner, or piping bag fitted with a round nozzle. Pipe lines of the flour paste on top of each row of the buns in one direction and then the other. Bake the buns in the centre of the oven for 20 minutes, or until risen and golden brown. Brush the warm buns with maple syrup and leave to cool a little before eating. Once cold, they can also be toasted under a grill. Heat the dairy-free margarine in a saucepan very gently until melted, stirring with a wooden spoon. Remove from the heat and stir in the sugar and milk; the milk should be lukewarm (if it remains quite cold, heat it gently but don’t allow it to overheat or the yeast won’t work). Sprinkle the yeast over the milk, stir and leave to stand for 2 minutes. Heat the dairy-free margarine in a saucepan very gently until melted, stirring with a wooden spoon. Remove from the heat and stir in the sugar and milk; the milk should be lukewarm (if it remains quite cold, heat it gently but don’t allow it to overheat or the yeast won’t work). Sprinkle the yeast over the milk, stir and leave to stand for 2 minutes. Mix together the flour, salt and mixed spice in a large bowl. Make a well in the centre. Pour the warm milk into the flour mixture, stirring with a wooden spoon until the mixture forms a soft ball. Mix together the flour, salt and mixed spice in a large bowl. Make a well in the centre. Pour the warm milk into the flour mixture, stirring with a wooden spoon until the mixture forms a soft ball. Turn onto a very lightly floured surface and knead for 5 minutes to make a smooth, pliable dough. Knead the mixed fruit into the dough, a little at a time, for 2–3 minutes, or until evenly distributed. Place the dough in a lightly oiled bowl and cover with oiled cling film. Leave to rise in a warm place for 1½ hours, or until doubled in size and spongy to touch. Turn onto a very lightly floured surface and knead for 5 minutes to make a smooth, pliable dough. Knead the mixed fruit into the dough, a little at a time, for 2–3 minutes, or until evenly distributed. Place the dough in a lightly oiled bowl and cover with oiled cling film. Leave to rise in a warm place for 1½ hours, or until doubled in size and spongy to touch. Return the dough to the work surface and knock back with your knuckles. Knead lightly, then divide into 12 portions. Roll each portion into a ball, then pull the dough from around the sides to underneath each bun to give a neat shape. Return the dough to the work surface and knock back with your knuckles. Knead lightly, then divide into 12 portions. Roll each portion into a ball, then pull the dough from around the sides to underneath each bun to give a neat shape. Place the buns around 1½cm/½in apart on a baking tray lined with baking paper. Flatten slightly with the palm of your hand. Cover lightly with oiled cling film and leave to prove for 45–60 minutes, or until well risen. The buns should be just touching each other. Preheat the oven to 200C/180C Fan/Gas 6 and remove the cling film from the buns. Place the buns around 1½cm/½in apart on a baking tray lined with baking paper. Flatten slightly with the palm of your hand. Cover lightly with oiled cling film and leave to prove for 45–60 minutes, or until well risen. The buns should be just touching each other. Preheat the oven to 200C/180C Fan/Gas 6 and remove the cling film from the buns. To make the cross decoration, mix the flour with 2 tablespoons of cold water to make a smooth paste. It should have a thick dribbling consistency, so you may need to add a few more drops of water, but don’t allow it to get too thin or the crosses won’t show up when the buns are baked. Spoon the paste into a small freezer bag and snip off one corner, or piping bag fitted with a round nozzle. Pipe lines of the flour paste on top of each row of the buns in one direction and then the other. To make the cross decoration, mix the flour with 2 tablespoons of cold water to make a smooth paste. It should have a thick dribbling consistency, so you may need to add a few more drops of water, but don’t allow it to get too thin or the crosses won’t show up when the buns are baked. Spoon the paste into a small freezer bag and snip off one corner, or piping bag fitted with a round nozzle. Pipe lines of the flour paste on top of each row of the buns in one direction and then the other. Bake the buns in the centre of the oven for 20 minutes, or until risen and golden brown. Brush the warm buns with maple syrup and leave to cool a little before eating. Once cold, they can also be toasted under a grill. Bake the buns in the centre of the oven for 20 minutes, or until risen and golden brown. Brush the warm buns with maple syrup and leave to cool a little before eating. Once cold, they can also be toasted under a grill. Recipe tips These buns are best eaten fresh on the day they are made, but can be toasted for a couple of days afterwards or frozen."
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} | b08099fc71c8c38e205bff5e6ec67a0ed7374336bcb51b47bcf401675668f3b1 | Classic sourdough bread recipe
An average of 3.8 out of 5 stars from 36 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/classic_sourdough_21029_16x9.jpg Once you’ve made your own sourdough ‘starter’ and produced a few loaves using it, there’ll be no going back to supermarket bread. 375g/13oz strong white flour, plus extra for dusting250g/9oz sourdough starter7.5g salt130-175ml/4-6fl oz tepid waterolive oil, for kneading 375g/13oz strong white flour, plus extra for dusting 250g/9oz sourdough starter 250g/9oz sourdough starter 7.5g salt 130-175ml/4-6fl oz tepid water olive oil, for kneading Method Combine the flour, starter and salt in a large mixing bowl. Add the water, a little at a time, and mix with your hands to make a soft dough (you may not need all of the water).Coat a chopping board or work surface with olive oil, then tip the dough onto it and knead the dough for 10-15 minutes, or until the dough forms is smooth and elastic. Tip the dough into a lightly oiled bowl and cover with cling film. Leave to rise in a warm place for five hours, or until at least doubled in size. Knead the dough until it’s smooth, knocking the air out. Roll into a ball and dust with flour. Tip the dough into a well-floured round banneton or proving basket and leave to rise for 4-8 hours.Put a tray half filled with water on the bottom oven shelf and preheat the oven to 220C/425F/Gas 7. Gently tip the risen dough onto a lined baking tray. Bake the loaf for 30 minutes at this heat, then reduce the heat to 200C/400F/Gas 6 and bake for a further 15-20 minutes. Cool on a cooling rack. Combine the flour, starter and salt in a large mixing bowl. Add the water, a little at a time, and mix with your hands to make a soft dough (you may not need all of the water). Combine the flour, starter and salt in a large mixing bowl. Add the water, a little at a time, and mix with your hands to make a soft dough (you may not need all of the water). Coat a chopping board or work surface with olive oil, then tip the dough onto it and knead the dough for 10-15 minutes, or until the dough forms is smooth and elastic. Coat a chopping board or work surface with olive oil, then tip the dough onto it and knead the dough for 10-15 minutes, or until the dough forms is smooth and elastic. Tip the dough into a lightly oiled bowl and cover with cling film. Leave to rise in a warm place for five hours, or until at least doubled in size. Tip the dough into a lightly oiled bowl and cover with cling film. Leave to rise in a warm place for five hours, or until at least doubled in size. Knead the dough until it’s smooth, knocking the air out. Roll into a ball and dust with flour. Knead the dough until it’s smooth, knocking the air out. Roll into a ball and dust with flour. Tip the dough into a well-floured round banneton or proving basket and leave to rise for 4-8 hours. Tip the dough into a well-floured round banneton or proving basket and leave to rise for 4-8 hours. Put a tray half filled with water on the bottom oven shelf and preheat the oven to 220C/425F/Gas 7. Put a tray half filled with water on the bottom oven shelf and preheat the oven to 220C/425F/Gas 7. Gently tip the risen dough onto a lined baking tray. Bake the loaf for 30 minutes at this heat, then reduce the heat to 200C/400F/Gas 6 and bake for a further 15-20 minutes. Cool on a cooling rack. Gently tip the risen dough onto a lined baking tray. Bake the loaf for 30 minutes at this heat, then reduce the heat to 200C/400F/Gas 6 and bake for a further 15-20 minutes. Cool on a cooling rack. | {
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"title": "Classic sourdough bread recipe",
"content": "An average of 3.8 out of 5 stars from 36 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/classic_sourdough_21029_16x9.jpg Once you’ve made your own sourdough ‘starter’ and produced a few loaves using it, there’ll be no going back to supermarket bread. 375g/13oz strong white flour, plus extra for dusting250g/9oz sourdough starter7.5g salt130-175ml/4-6fl oz tepid waterolive oil, for kneading 375g/13oz strong white flour, plus extra for dusting 250g/9oz sourdough starter 250g/9oz sourdough starter 7.5g salt 130-175ml/4-6fl oz tepid water olive oil, for kneading Method Combine the flour, starter and salt in a large mixing bowl. Add the water, a little at a time, and mix with your hands to make a soft dough (you may not need all of the water).Coat a chopping board or work surface with olive oil, then tip the dough onto it and knead the dough for 10-15 minutes, or until the dough forms is smooth and elastic. Tip the dough into a lightly oiled bowl and cover with cling film. Leave to rise in a warm place for five hours, or until at least doubled in size. Knead the dough until it’s smooth, knocking the air out. Roll into a ball and dust with flour. Tip the dough into a well-floured round banneton or proving basket and leave to rise for 4-8 hours.Put a tray half filled with water on the bottom oven shelf and preheat the oven to 220C/425F/Gas 7. Gently tip the risen dough onto a lined baking tray. Bake the loaf for 30 minutes at this heat, then reduce the heat to 200C/400F/Gas 6 and bake for a further 15-20 minutes. Cool on a cooling rack. Combine the flour, starter and salt in a large mixing bowl. Add the water, a little at a time, and mix with your hands to make a soft dough (you may not need all of the water). Combine the flour, starter and salt in a large mixing bowl. Add the water, a little at a time, and mix with your hands to make a soft dough (you may not need all of the water). Coat a chopping board or work surface with olive oil, then tip the dough onto it and knead the dough for 10-15 minutes, or until the dough forms is smooth and elastic. Coat a chopping board or work surface with olive oil, then tip the dough onto it and knead the dough for 10-15 minutes, or until the dough forms is smooth and elastic. Tip the dough into a lightly oiled bowl and cover with cling film. Leave to rise in a warm place for five hours, or until at least doubled in size. Tip the dough into a lightly oiled bowl and cover with cling film. Leave to rise in a warm place for five hours, or until at least doubled in size. Knead the dough until it’s smooth, knocking the air out. Roll into a ball and dust with flour. Knead the dough until it’s smooth, knocking the air out. Roll into a ball and dust with flour. Tip the dough into a well-floured round banneton or proving basket and leave to rise for 4-8 hours. Tip the dough into a well-floured round banneton or proving basket and leave to rise for 4-8 hours. Put a tray half filled with water on the bottom oven shelf and preheat the oven to 220C/425F/Gas 7. Put a tray half filled with water on the bottom oven shelf and preheat the oven to 220C/425F/Gas 7. Gently tip the risen dough onto a lined baking tray. Bake the loaf for 30 minutes at this heat, then reduce the heat to 200C/400F/Gas 6 and bake for a further 15-20 minutes. Cool on a cooling rack. Gently tip the risen dough onto a lined baking tray. Bake the loaf for 30 minutes at this heat, then reduce the heat to 200C/400F/Gas 6 and bake for a further 15-20 minutes. Cool on a cooling rack."
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} | 703916652b29711f9b81dcbbc14127c9c53d7f7a9c53d2a18a969150f27eb78e | Rye bread recipe
An average of 4.0 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/scandinavian_rye_bread_93361_16x9.jpg Norwegians love their bread and loaves made with rye flour are particularly popular. This wonderful bread tastes a bit like sourdough – only better. We like it made with a mixture of white flour and rye so it isn’t too heavy, but you can change the proportions if you prefer a darker loaf – you may need to add extra water if using more rye. We cooked this by the side of a fjord after a trip on a longship, and we ate it with codfish (klippfisk) soup. 175ml full-fat milk175ml water2 tbsp dark soft brown sugar1 x 7g sachet of fast-action dried yeast250g rye flour200g strong white flour, plus extra for dusting1 tbsp fine sea salt2 tsp caraway seedssunflower oil, for greasing 175ml full-fat milk 175ml water 2 tbsp dark soft brown sugar 1 x 7g sachet of fast-action dried yeast 250g rye flour 200g strong white flour, plus extra for dusting 1 tbsp fine sea salt 2 tsp caraway seeds sunflower oil, for greasing Method Put the milk, water and sugar in a small saucepan and heat very gently, stirring constantly, for just a few seconds until the liquid is lukewarm and the sugar has dissolved. Remove the pan from the heat and pour the mixture into a bowl. Stir in the yeast and leave for 10 minutes until there is a light froth floating on the surface.Put all the flour, rye and white, in a large bowl, stir in the salt and caraway seeds, then make a well in the centre. Pour the warm yeast mixture on to the flour and mix with a wooden spoon and then your hands to form a soft, spongy dough.Turn the dough out on to a well-floured surface and knead for 10 minutes or until it is smooth and elastic. Kneading this dough can be hard work so you’ll need to roll up your sleeves and give it some welly. Put the dough in a large, lightly oiled bowl and cover loosely with oiled cling film. Leave to rise in a warm place for about 1½ hours or until it has doubled in size.Put the dough on a floured work surface and knock it back with your knuckles, then knead for another minute. Shape the dough into a fat oval or round loaf, pulling the dough from the top and sides and tucking it underneath to make a neat shape.Place the loaf on a baking tray lined with baking parchment and score the surface 4 times with a sharp knife. Cover it loosely with the oiled cling film and leave to prove for a further 40–50 minutes until it has doubled in size once more.Preheat the oven to 180C/350F/Gas 4. Bake the loaf in the centre of the oven for 40 minutes or until it is well risen and the base sounds hollow when tapped sharply. Cool for at least 20 minutes before serving. Put the milk, water and sugar in a small saucepan and heat very gently, stirring constantly, for just a few seconds until the liquid is lukewarm and the sugar has dissolved. Remove the pan from the heat and pour the mixture into a bowl. Put the milk, water and sugar in a small saucepan and heat very gently, stirring constantly, for just a few seconds until the liquid is lukewarm and the sugar has dissolved. Remove the pan from the heat and pour the mixture into a bowl. Stir in the yeast and leave for 10 minutes until there is a light froth floating on the surface. Stir in the yeast and leave for 10 minutes until there is a light froth floating on the surface. Put all the flour, rye and white, in a large bowl, stir in the salt and caraway seeds, then make a well in the centre. Pour the warm yeast mixture on to the flour and mix with a wooden spoon and then your hands to form a soft, spongy dough. Put all the flour, rye and white, in a large bowl, stir in the salt and caraway seeds, then make a well in the centre. Pour the warm yeast mixture on to the flour and mix with a wooden spoon and then your hands to form a soft, spongy dough. Turn the dough out on to a well-floured surface and knead for 10 minutes or until it is smooth and elastic. Kneading this dough can be hard work so you’ll need to roll up your sleeves and give it some welly. Turn the dough out on to a well-floured surface and knead for 10 minutes or until it is smooth and elastic. Kneading this dough can be hard work so you’ll need to roll up your sleeves and give it some welly. Put the dough in a large, lightly oiled bowl and cover loosely with oiled cling film. Leave to rise in a warm place for about 1½ hours or until it has doubled in size. Put the dough in a large, lightly oiled bowl and cover loosely with oiled cling film. Leave to rise in a warm place for about 1½ hours or until it has doubled in size. Put the dough on a floured work surface and knock it back with your knuckles, then knead for another minute. Put the dough on a floured work surface and knock it back with your knuckles, then knead for another minute. Shape the dough into a fat oval or round loaf, pulling the dough from the top and sides and tucking it underneath to make a neat shape. Shape the dough into a fat oval or round loaf, pulling the dough from the top and sides and tucking it underneath to make a neat shape. Place the loaf on a baking tray lined with baking parchment and score the surface 4 times with a sharp knife. Cover it loosely with the oiled cling film and leave to prove for a further 40–50 minutes until it has doubled in size once more. Place the loaf on a baking tray lined with baking parchment and score the surface 4 times with a sharp knife. Cover it loosely with the oiled cling film and leave to prove for a further 40–50 minutes until it has doubled in size once more. Preheat the oven to 180C/350F/Gas 4. Bake the loaf in the centre of the oven for 40 minutes or until it is well risen and the base sounds hollow when tapped sharply. Cool for at least 20 minutes before serving. Preheat the oven to 180C/350F/Gas 4. Bake the loaf in the centre of the oven for 40 minutes or until it is well risen and the base sounds hollow when tapped sharply. Cool for at least 20 minutes before serving. | {
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"title": "Rye bread recipe",
"content": "An average of 4.0 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/scandinavian_rye_bread_93361_16x9.jpg Norwegians love their bread and loaves made with rye flour are particularly popular. This wonderful bread tastes a bit like sourdough – only better. We like it made with a mixture of white flour and rye so it isn’t too heavy, but you can change the proportions if you prefer a darker loaf – you may need to add extra water if using more rye. We cooked this by the side of a fjord after a trip on a longship, and we ate it with codfish (klippfisk) soup. 175ml full-fat milk175ml water2 tbsp dark soft brown sugar1 x 7g sachet of fast-action dried yeast250g rye flour200g strong white flour, plus extra for dusting1 tbsp fine sea salt2 tsp caraway seedssunflower oil, for greasing 175ml full-fat milk 175ml water 2 tbsp dark soft brown sugar 1 x 7g sachet of fast-action dried yeast 250g rye flour 200g strong white flour, plus extra for dusting 1 tbsp fine sea salt 2 tsp caraway seeds sunflower oil, for greasing Method Put the milk, water and sugar in a small saucepan and heat very gently, stirring constantly, for just a few seconds until the liquid is lukewarm and the sugar has dissolved. Remove the pan from the heat and pour the mixture into a bowl. Stir in the yeast and leave for 10 minutes until there is a light froth floating on the surface.Put all the flour, rye and white, in a large bowl, stir in the salt and caraway seeds, then make a well in the centre. Pour the warm yeast mixture on to the flour and mix with a wooden spoon and then your hands to form a soft, spongy dough.Turn the dough out on to a well-floured surface and knead for 10 minutes or until it is smooth and elastic. Kneading this dough can be hard work so you’ll need to roll up your sleeves and give it some welly. Put the dough in a large, lightly oiled bowl and cover loosely with oiled cling film. Leave to rise in a warm place for about 1½ hours or until it has doubled in size.Put the dough on a floured work surface and knock it back with your knuckles, then knead for another minute. Shape the dough into a fat oval or round loaf, pulling the dough from the top and sides and tucking it underneath to make a neat shape.Place the loaf on a baking tray lined with baking parchment and score the surface 4 times with a sharp knife. Cover it loosely with the oiled cling film and leave to prove for a further 40–50 minutes until it has doubled in size once more.Preheat the oven to 180C/350F/Gas 4. Bake the loaf in the centre of the oven for 40 minutes or until it is well risen and the base sounds hollow when tapped sharply. Cool for at least 20 minutes before serving. Put the milk, water and sugar in a small saucepan and heat very gently, stirring constantly, for just a few seconds until the liquid is lukewarm and the sugar has dissolved. Remove the pan from the heat and pour the mixture into a bowl. Put the milk, water and sugar in a small saucepan and heat very gently, stirring constantly, for just a few seconds until the liquid is lukewarm and the sugar has dissolved. Remove the pan from the heat and pour the mixture into a bowl. Stir in the yeast and leave for 10 minutes until there is a light froth floating on the surface. Stir in the yeast and leave for 10 minutes until there is a light froth floating on the surface. Put all the flour, rye and white, in a large bowl, stir in the salt and caraway seeds, then make a well in the centre. Pour the warm yeast mixture on to the flour and mix with a wooden spoon and then your hands to form a soft, spongy dough. Put all the flour, rye and white, in a large bowl, stir in the salt and caraway seeds, then make a well in the centre. Pour the warm yeast mixture on to the flour and mix with a wooden spoon and then your hands to form a soft, spongy dough. Turn the dough out on to a well-floured surface and knead for 10 minutes or until it is smooth and elastic. Kneading this dough can be hard work so you’ll need to roll up your sleeves and give it some welly. Turn the dough out on to a well-floured surface and knead for 10 minutes or until it is smooth and elastic. Kneading this dough can be hard work so you’ll need to roll up your sleeves and give it some welly. Put the dough in a large, lightly oiled bowl and cover loosely with oiled cling film. Leave to rise in a warm place for about 1½ hours or until it has doubled in size. Put the dough in a large, lightly oiled bowl and cover loosely with oiled cling film. Leave to rise in a warm place for about 1½ hours or until it has doubled in size. Put the dough on a floured work surface and knock it back with your knuckles, then knead for another minute. Put the dough on a floured work surface and knock it back with your knuckles, then knead for another minute. Shape the dough into a fat oval or round loaf, pulling the dough from the top and sides and tucking it underneath to make a neat shape. Shape the dough into a fat oval or round loaf, pulling the dough from the top and sides and tucking it underneath to make a neat shape. Place the loaf on a baking tray lined with baking parchment and score the surface 4 times with a sharp knife. Cover it loosely with the oiled cling film and leave to prove for a further 40–50 minutes until it has doubled in size once more. Place the loaf on a baking tray lined with baking parchment and score the surface 4 times with a sharp knife. Cover it loosely with the oiled cling film and leave to prove for a further 40–50 minutes until it has doubled in size once more. Preheat the oven to 180C/350F/Gas 4. Bake the loaf in the centre of the oven for 40 minutes or until it is well risen and the base sounds hollow when tapped sharply. Cool for at least 20 minutes before serving. Preheat the oven to 180C/350F/Gas 4. Bake the loaf in the centre of the oven for 40 minutes or until it is well risen and the base sounds hollow when tapped sharply. Cool for at least 20 minutes before serving."
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} | ab4bca8f79d68dcff2b06d897f4cf3b8b55c1073c932a85117a5f78b8ca6c496 | Potato bread (Kartoffelbrot) recipe
An average of 4.9 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/potato_bread_39335_16x9.jpg This is a deliciously moist, soft bread, which is perfect with white asparagus soup. It really is a multi-purpose bread and great for sandwiches or fried. 375g/13oz potatoes (preferably Maris Piper), peeled and cut into even chunks (300g/10½oz peeled weight)1 tsp dried fast-action yeast1 tsp caster sugar1 tbsp sunflower oil, plus extra for greasing1 tsp fine sea salt300g/10½oz strong white flour, plus extra for kneading(or 100g/3½oz strong wholemeal flour and 200g/7oz strong white flour)1 tsp onion seeds 375g/13oz potatoes (preferably Maris Piper), peeled and cut into even chunks (300g/10½oz peeled weight) 1 tsp dried fast-action yeast 1 tsp caster sugar 1 tbsp sunflower oil, plus extra for greasing 1 tsp fine sea salt 300g/10½oz strong white flour, plus extra for kneading (or 100g/3½oz strong wholemeal flour and 200g/7oz strong white flour) 1 tsp onion seeds Method You need exactly 300g/10½oz to make the bread so check the weight once they are peeled. Place the potatoes in a large saucepan and cover with cold water, bring to the boil, then reduce the heat slightly and cook for 15–20 minutes until they are tender but not falling apart. Drain the potatoes in a colander over a bowl and reserve the cooking liquid. Return the potatoes to the pan and toss over a very low heat for 2-3 minutes until any excess liquid has evaporated.Pour 75ml/5 tbsp of the warm cooking liquid into a large bowl and leave to cool for a few minutes. When it’s lukewarm, sprinkle in the yeast. Stir in the sugar and leave in a warm place for about 10 minutes until a light foam appears on the surface. If you’re using a mixture of wholemeal and white flour, add an extra tablespoon of the cooking liquor.Mash the potatoes with the oil in the saucepan until they’re as smooth as possible, then stir in the yeast mixture and salt.Mix well with a wooden spoon and gradually add the flour, a few tablespoons at a time, stirring well before adding more. When the dough becomes too stiff to stir in the flour, turn it out on to the work surface and knead the remaining flour into the dough. Don’t be tempted to add more water or the dough will become too sticky to work with.Knead the dough for 10 minutes until soft and pliable. Place it in a lightly oiled bowl, cover loosely with lightly oiled cling film and leave to rise in a warm place for 45–60 minutes, or until well-risen and spongy to touch.Knock back the dough with your knuckles and shape it into a rough ball. Flatten the ball on a floured surface until it is about 2cm thick, then bring the sides up to the middle to give a rustic surface to the bread. Pinch lightly to seal and sprinkle on some wholemeal flour, for additional texture, on the outside of the loaf. Place it on a lightly oiled and floured baking sheet, rough-side up, and leave to prove in a warm place for a further 30 minutes.Preheat the oven to 220°C/Fan 200°C/Gas 7. Score the dough with a knife along the pinched join and sprinkle the top with the onion seeds. Bake the loaf in the centre of the oven for 35 minutes until well risen and crusty on top. Cool on a wire rack. You need exactly 300g/10½oz to make the bread so check the weight once they are peeled. Place the potatoes in a large saucepan and cover with cold water, bring to the boil, then reduce the heat slightly and cook for 15–20 minutes until they are tender but not falling apart. You need exactly 300g/10½oz to make the bread so check the weight once they are peeled. Place the potatoes in a large saucepan and cover with cold water, bring to the boil, then reduce the heat slightly and cook for 15–20 minutes until they are tender but not falling apart. Drain the potatoes in a colander over a bowl and reserve the cooking liquid. Return the potatoes to the pan and toss over a very low heat for 2-3 minutes until any excess liquid has evaporated. Drain the potatoes in a colander over a bowl and reserve the cooking liquid. Return the potatoes to the pan and toss over a very low heat for 2-3 minutes until any excess liquid has evaporated. Pour 75ml/5 tbsp of the warm cooking liquid into a large bowl and leave to cool for a few minutes. When it’s lukewarm, sprinkle in the yeast. Stir in the sugar and leave in a warm place for about 10 minutes until a light foam appears on the surface. If you’re using a mixture of wholemeal and white flour, add an extra tablespoon of the cooking liquor. Pour 75ml/5 tbsp of the warm cooking liquid into a large bowl and leave to cool for a few minutes. When it’s lukewarm, sprinkle in the yeast. Stir in the sugar and leave in a warm place for about 10 minutes until a light foam appears on the surface. If you’re using a mixture of wholemeal and white flour, add an extra tablespoon of the cooking liquor. Mash the potatoes with the oil in the saucepan until they’re as smooth as possible, then stir in the yeast mixture and salt. Mash the potatoes with the oil in the saucepan until they’re as smooth as possible, then stir in the yeast mixture and salt. Mix well with a wooden spoon and gradually add the flour, a few tablespoons at a time, stirring well before adding more. When the dough becomes too stiff to stir in the flour, turn it out on to the work surface and knead the remaining flour into the dough. Don’t be tempted to add more water or the dough will become too sticky to work with. Mix well with a wooden spoon and gradually add the flour, a few tablespoons at a time, stirring well before adding more. When the dough becomes too stiff to stir in the flour, turn it out on to the work surface and knead the remaining flour into the dough. Don’t be tempted to add more water or the dough will become too sticky to work with. Knead the dough for 10 minutes until soft and pliable. Place it in a lightly oiled bowl, cover loosely with lightly oiled cling film and leave to rise in a warm place for 45–60 minutes, or until well-risen and spongy to touch. Knead the dough for 10 minutes until soft and pliable. Place it in a lightly oiled bowl, cover loosely with lightly oiled cling film and leave to rise in a warm place for 45–60 minutes, or until well-risen and spongy to touch. Knock back the dough with your knuckles and shape it into a rough ball. Flatten the ball on a floured surface until it is about 2cm thick, then bring the sides up to the middle to give a rustic surface to the bread. Pinch lightly to seal and sprinkle on some wholemeal flour, for additional texture, on the outside of the loaf. Place it on a lightly oiled and floured baking sheet, rough-side up, and leave to prove in a warm place for a further 30 minutes. Knock back the dough with your knuckles and shape it into a rough ball. Flatten the ball on a floured surface until it is about 2cm thick, then bring the sides up to the middle to give a rustic surface to the bread. Pinch lightly to seal and sprinkle on some wholemeal flour, for additional texture, on the outside of the loaf. Place it on a lightly oiled and floured baking sheet, rough-side up, and leave to prove in a warm place for a further 30 minutes. Preheat the oven to 220°C/Fan 200°C/Gas 7. Score the dough with a knife along the pinched join and sprinkle the top with the onion seeds. Bake the loaf in the centre of the oven for 35 minutes until well risen and crusty on top. Cool on a wire rack. Preheat the oven to 220°C/Fan 200°C/Gas 7. Score the dough with a knife along the pinched join and sprinkle the top with the onion seeds. Bake the loaf in the centre of the oven for 35 minutes until well risen and crusty on top. Cool on a wire rack. | {
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"title": "Potato bread (Kartoffelbrot) recipe",
"content": "An average of 4.9 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/potato_bread_39335_16x9.jpg This is a deliciously moist, soft bread, which is perfect with white asparagus soup. It really is a multi-purpose bread and great for sandwiches or fried. 375g/13oz potatoes (preferably Maris Piper), peeled and cut into even chunks (300g/10½oz peeled weight)1 tsp dried fast-action yeast1 tsp caster sugar1 tbsp sunflower oil, plus extra for greasing1 tsp fine sea salt300g/10½oz strong white flour, plus extra for kneading(or 100g/3½oz strong wholemeal flour and 200g/7oz strong white flour)1 tsp onion seeds 375g/13oz potatoes (preferably Maris Piper), peeled and cut into even chunks (300g/10½oz peeled weight) 1 tsp dried fast-action yeast 1 tsp caster sugar 1 tbsp sunflower oil, plus extra for greasing 1 tsp fine sea salt 300g/10½oz strong white flour, plus extra for kneading (or 100g/3½oz strong wholemeal flour and 200g/7oz strong white flour) 1 tsp onion seeds Method You need exactly 300g/10½oz to make the bread so check the weight once they are peeled. Place the potatoes in a large saucepan and cover with cold water, bring to the boil, then reduce the heat slightly and cook for 15–20 minutes until they are tender but not falling apart. Drain the potatoes in a colander over a bowl and reserve the cooking liquid. Return the potatoes to the pan and toss over a very low heat for 2-3 minutes until any excess liquid has evaporated.Pour 75ml/5 tbsp of the warm cooking liquid into a large bowl and leave to cool for a few minutes. When it’s lukewarm, sprinkle in the yeast. Stir in the sugar and leave in a warm place for about 10 minutes until a light foam appears on the surface. If you’re using a mixture of wholemeal and white flour, add an extra tablespoon of the cooking liquor.Mash the potatoes with the oil in the saucepan until they’re as smooth as possible, then stir in the yeast mixture and salt.Mix well with a wooden spoon and gradually add the flour, a few tablespoons at a time, stirring well before adding more. When the dough becomes too stiff to stir in the flour, turn it out on to the work surface and knead the remaining flour into the dough. Don’t be tempted to add more water or the dough will become too sticky to work with.Knead the dough for 10 minutes until soft and pliable. Place it in a lightly oiled bowl, cover loosely with lightly oiled cling film and leave to rise in a warm place for 45–60 minutes, or until well-risen and spongy to touch.Knock back the dough with your knuckles and shape it into a rough ball. Flatten the ball on a floured surface until it is about 2cm thick, then bring the sides up to the middle to give a rustic surface to the bread. Pinch lightly to seal and sprinkle on some wholemeal flour, for additional texture, on the outside of the loaf. Place it on a lightly oiled and floured baking sheet, rough-side up, and leave to prove in a warm place for a further 30 minutes.Preheat the oven to 220°C/Fan 200°C/Gas 7. Score the dough with a knife along the pinched join and sprinkle the top with the onion seeds. Bake the loaf in the centre of the oven for 35 minutes until well risen and crusty on top. Cool on a wire rack. You need exactly 300g/10½oz to make the bread so check the weight once they are peeled. Place the potatoes in a large saucepan and cover with cold water, bring to the boil, then reduce the heat slightly and cook for 15–20 minutes until they are tender but not falling apart. You need exactly 300g/10½oz to make the bread so check the weight once they are peeled. Place the potatoes in a large saucepan and cover with cold water, bring to the boil, then reduce the heat slightly and cook for 15–20 minutes until they are tender but not falling apart. Drain the potatoes in a colander over a bowl and reserve the cooking liquid. Return the potatoes to the pan and toss over a very low heat for 2-3 minutes until any excess liquid has evaporated. Drain the potatoes in a colander over a bowl and reserve the cooking liquid. Return the potatoes to the pan and toss over a very low heat for 2-3 minutes until any excess liquid has evaporated. Pour 75ml/5 tbsp of the warm cooking liquid into a large bowl and leave to cool for a few minutes. When it’s lukewarm, sprinkle in the yeast. Stir in the sugar and leave in a warm place for about 10 minutes until a light foam appears on the surface. If you’re using a mixture of wholemeal and white flour, add an extra tablespoon of the cooking liquor. Pour 75ml/5 tbsp of the warm cooking liquid into a large bowl and leave to cool for a few minutes. When it’s lukewarm, sprinkle in the yeast. Stir in the sugar and leave in a warm place for about 10 minutes until a light foam appears on the surface. If you’re using a mixture of wholemeal and white flour, add an extra tablespoon of the cooking liquor. Mash the potatoes with the oil in the saucepan until they’re as smooth as possible, then stir in the yeast mixture and salt. Mash the potatoes with the oil in the saucepan until they’re as smooth as possible, then stir in the yeast mixture and salt. Mix well with a wooden spoon and gradually add the flour, a few tablespoons at a time, stirring well before adding more. When the dough becomes too stiff to stir in the flour, turn it out on to the work surface and knead the remaining flour into the dough. Don’t be tempted to add more water or the dough will become too sticky to work with. Mix well with a wooden spoon and gradually add the flour, a few tablespoons at a time, stirring well before adding more. When the dough becomes too stiff to stir in the flour, turn it out on to the work surface and knead the remaining flour into the dough. Don’t be tempted to add more water or the dough will become too sticky to work with. Knead the dough for 10 minutes until soft and pliable. Place it in a lightly oiled bowl, cover loosely with lightly oiled cling film and leave to rise in a warm place for 45–60 minutes, or until well-risen and spongy to touch. Knead the dough for 10 minutes until soft and pliable. Place it in a lightly oiled bowl, cover loosely with lightly oiled cling film and leave to rise in a warm place for 45–60 minutes, or until well-risen and spongy to touch. Knock back the dough with your knuckles and shape it into a rough ball. Flatten the ball on a floured surface until it is about 2cm thick, then bring the sides up to the middle to give a rustic surface to the bread. Pinch lightly to seal and sprinkle on some wholemeal flour, for additional texture, on the outside of the loaf. Place it on a lightly oiled and floured baking sheet, rough-side up, and leave to prove in a warm place for a further 30 minutes. Knock back the dough with your knuckles and shape it into a rough ball. Flatten the ball on a floured surface until it is about 2cm thick, then bring the sides up to the middle to give a rustic surface to the bread. Pinch lightly to seal and sprinkle on some wholemeal flour, for additional texture, on the outside of the loaf. Place it on a lightly oiled and floured baking sheet, rough-side up, and leave to prove in a warm place for a further 30 minutes. Preheat the oven to 220°C/Fan 200°C/Gas 7. Score the dough with a knife along the pinched join and sprinkle the top with the onion seeds. Bake the loaf in the centre of the oven for 35 minutes until well risen and crusty on top. Cool on a wire rack. Preheat the oven to 220°C/Fan 200°C/Gas 7. Score the dough with a knife along the pinched join and sprinkle the top with the onion seeds. Bake the loaf in the centre of the oven for 35 minutes until well risen and crusty on top. Cool on a wire rack."
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} | fdaf81ae3aafa65e919288419687612d4128af217c83f5c8b142f50cb0d27aa4 | Lazybones buns (Luilakbollen) recipe
An average of 0.0 out of 5 stars from 0 ratings Luilak is a Dutch festival held on the day before Whit Sunday. Young people start to crowd the streets at four in the morning, whistling, banging on doors and ringing bells to make as much noise as they can. Any young person who fails to get up is a ‘lazybones’. As well as making lots of noise, the revellers stuff themselves with goodies, including these very tasty buns, which are a bit like our hot cross buns. 50g/1¾ oz caster sugar50g/1¾ oz butter, cut into cubes150ml/¼ pt milk1 x 7g sachet of fast-action dried yeast375g/13oz strong white flour, plus extra for dusting½ tsp fine sea salt1 tsp ground cinnamon1 lemon, zest finely grated1 large egg, beaten125g/5oz raisins or 100g/4oz raisins and 25g/1oz currantssunflower oil, for greasingbutter and syrup or honey, to serve 50g/1¾ oz caster sugar 50g/1¾ oz butter, cut into cubes 150ml/¼ pt milk 1 x 7g sachet of fast-action dried yeast 375g/13oz strong white flour, plus extra for dusting ½ tsp fine sea salt 1 tsp ground cinnamon 1 lemon, zest finely grated 1 large egg, beaten 125g/5oz raisins or 100g/4oz raisins and 25g/1oz currants sunflower oil, for greasing butter and syrup or honey, to serve Method Put the sugar, butter and milk in a small saucepan and heat very gently for a few seconds until just warm. Take care that the milk doesn’t get too hot or the yeast won’t work. Pour the milk mixture into a heatproof bowl and stir in the yeast. Leave for 10 minutes or until a light foam forms on the surface.Mix the flour, salt, cinnamon and lemon zest in a large bowl and make a well in the centre.Whisk the egg into the warm milk mixture, then pour it all on to the flour. Stir with a wooden spoon until the mixture forms a ball. Turn the mixture out on to a very lightly floured surface and knead for 5 minutes to make a smooth, pliable dough. Knead the fruit into the dough for a couple of minutes until it is evenly distributed. Place the dough in a lightly oiled bowl and cover with oiled clingfilm. Leave to rise in a warm place for 1½ hours, or until it has doubled in size and is spongy to touch.Return the dough to the work surface and knock it back with your knuckles. Knead lightly, then divide the dough into 8 portions. Roll each of these into a ball, then pull the dough from around the sides and tuck it underneath the bun to give it a neat shape.Place the buns on a large baking tray lined with baking parchment and flatten them slightly. If your tray isn’t large enough to take all of the buns at once, bake them in a couple of batches.Cover with oiled clingfilm and leave to prove for a further 45 minutes.Preheat the oven to 190°C/375F/Gas 5. Remove the clingfilm and bake the buns in the centre of the oven for about 20 minutes until risen and golden brown. Serve warm the day they’re made – great spread with butter and drizzled with syrup or honey. Put the sugar, butter and milk in a small saucepan and heat very gently for a few seconds until just warm. Take care that the milk doesn’t get too hot or the yeast won’t work. Put the sugar, butter and milk in a small saucepan and heat very gently for a few seconds until just warm. Take care that the milk doesn’t get too hot or the yeast won’t work. Pour the milk mixture into a heatproof bowl and stir in the yeast. Leave for 10 minutes or until a light foam forms on the surface. Pour the milk mixture into a heatproof bowl and stir in the yeast. Leave for 10 minutes or until a light foam forms on the surface. Mix the flour, salt, cinnamon and lemon zest in a large bowl and make a well in the centre. Mix the flour, salt, cinnamon and lemon zest in a large bowl and make a well in the centre. Whisk the egg into the warm milk mixture, then pour it all on to the flour. Stir with a wooden spoon until the mixture forms a ball. Whisk the egg into the warm milk mixture, then pour it all on to the flour. Stir with a wooden spoon until the mixture forms a ball. Turn the mixture out on to a very lightly floured surface and knead for 5 minutes to make a smooth, pliable dough. Turn the mixture out on to a very lightly floured surface and knead for 5 minutes to make a smooth, pliable dough. Knead the fruit into the dough for a couple of minutes until it is evenly distributed. Knead the fruit into the dough for a couple of minutes until it is evenly distributed. Place the dough in a lightly oiled bowl and cover with oiled clingfilm. Leave to rise in a warm place for 1½ hours, or until it has doubled in size and is spongy to touch. Place the dough in a lightly oiled bowl and cover with oiled clingfilm. Leave to rise in a warm place for 1½ hours, or until it has doubled in size and is spongy to touch. Return the dough to the work surface and knock it back with your knuckles. Knead lightly, then divide the dough into 8 portions. Roll each of these into a ball, then pull the dough from around the sides and tuck it underneath the bun to give it a neat shape. Return the dough to the work surface and knock it back with your knuckles. Knead lightly, then divide the dough into 8 portions. Roll each of these into a ball, then pull the dough from around the sides and tuck it underneath the bun to give it a neat shape. Place the buns on a large baking tray lined with baking parchment and flatten them slightly. If your tray isn’t large enough to take all of the buns at once, bake them in a couple of batches. Place the buns on a large baking tray lined with baking parchment and flatten them slightly. If your tray isn’t large enough to take all of the buns at once, bake them in a couple of batches. Cover with oiled clingfilm and leave to prove for a further 45 minutes. Cover with oiled clingfilm and leave to prove for a further 45 minutes. Preheat the oven to 190°C/375F/Gas 5. Remove the clingfilm and bake the buns in the centre of the oven for about 20 minutes until risen and golden brown. Preheat the oven to 190°C/375F/Gas 5. Remove the clingfilm and bake the buns in the centre of the oven for about 20 minutes until risen and golden brown. Serve warm the day they’re made – great spread with butter and drizzled with syrup or honey. Serve warm the day they’re made – great spread with butter and drizzled with syrup or honey. | {
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"title": "Lazybones buns (Luilakbollen) recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Luilak is a Dutch festival held on the day before Whit Sunday. Young people start to crowd the streets at four in the morning, whistling, banging on doors and ringing bells to make as much noise as they can. Any young person who fails to get up is a ‘lazybones’. As well as making lots of noise, the revellers stuff themselves with goodies, including these very tasty buns, which are a bit like our hot cross buns. 50g/1¾ oz caster sugar50g/1¾ oz butter, cut into cubes150ml/¼ pt milk1 x 7g sachet of fast-action dried yeast375g/13oz strong white flour, plus extra for dusting½ tsp fine sea salt1 tsp ground cinnamon1 lemon, zest finely grated1 large egg, beaten125g/5oz raisins or 100g/4oz raisins and 25g/1oz currantssunflower oil, for greasingbutter and syrup or honey, to serve 50g/1¾ oz caster sugar 50g/1¾ oz butter, cut into cubes 150ml/¼ pt milk 1 x 7g sachet of fast-action dried yeast 375g/13oz strong white flour, plus extra for dusting ½ tsp fine sea salt 1 tsp ground cinnamon 1 lemon, zest finely grated 1 large egg, beaten 125g/5oz raisins or 100g/4oz raisins and 25g/1oz currants sunflower oil, for greasing butter and syrup or honey, to serve Method Put the sugar, butter and milk in a small saucepan and heat very gently for a few seconds until just warm. Take care that the milk doesn’t get too hot or the yeast won’t work. Pour the milk mixture into a heatproof bowl and stir in the yeast. Leave for 10 minutes or until a light foam forms on the surface.Mix the flour, salt, cinnamon and lemon zest in a large bowl and make a well in the centre.Whisk the egg into the warm milk mixture, then pour it all on to the flour. Stir with a wooden spoon until the mixture forms a ball. Turn the mixture out on to a very lightly floured surface and knead for 5 minutes to make a smooth, pliable dough. Knead the fruit into the dough for a couple of minutes until it is evenly distributed. Place the dough in a lightly oiled bowl and cover with oiled clingfilm. Leave to rise in a warm place for 1½ hours, or until it has doubled in size and is spongy to touch.Return the dough to the work surface and knock it back with your knuckles. Knead lightly, then divide the dough into 8 portions. Roll each of these into a ball, then pull the dough from around the sides and tuck it underneath the bun to give it a neat shape.Place the buns on a large baking tray lined with baking parchment and flatten them slightly. If your tray isn’t large enough to take all of the buns at once, bake them in a couple of batches.Cover with oiled clingfilm and leave to prove for a further 45 minutes.Preheat the oven to 190°C/375F/Gas 5. Remove the clingfilm and bake the buns in the centre of the oven for about 20 minutes until risen and golden brown. Serve warm the day they’re made – great spread with butter and drizzled with syrup or honey. Put the sugar, butter and milk in a small saucepan and heat very gently for a few seconds until just warm. Take care that the milk doesn’t get too hot or the yeast won’t work. Put the sugar, butter and milk in a small saucepan and heat very gently for a few seconds until just warm. Take care that the milk doesn’t get too hot or the yeast won’t work. Pour the milk mixture into a heatproof bowl and stir in the yeast. Leave for 10 minutes or until a light foam forms on the surface. Pour the milk mixture into a heatproof bowl and stir in the yeast. Leave for 10 minutes or until a light foam forms on the surface. Mix the flour, salt, cinnamon and lemon zest in a large bowl and make a well in the centre. Mix the flour, salt, cinnamon and lemon zest in a large bowl and make a well in the centre. Whisk the egg into the warm milk mixture, then pour it all on to the flour. Stir with a wooden spoon until the mixture forms a ball. Whisk the egg into the warm milk mixture, then pour it all on to the flour. Stir with a wooden spoon until the mixture forms a ball. Turn the mixture out on to a very lightly floured surface and knead for 5 minutes to make a smooth, pliable dough. Turn the mixture out on to a very lightly floured surface and knead for 5 minutes to make a smooth, pliable dough. Knead the fruit into the dough for a couple of minutes until it is evenly distributed. Knead the fruit into the dough for a couple of minutes until it is evenly distributed. Place the dough in a lightly oiled bowl and cover with oiled clingfilm. Leave to rise in a warm place for 1½ hours, or until it has doubled in size and is spongy to touch. Place the dough in a lightly oiled bowl and cover with oiled clingfilm. Leave to rise in a warm place for 1½ hours, or until it has doubled in size and is spongy to touch. Return the dough to the work surface and knock it back with your knuckles. Knead lightly, then divide the dough into 8 portions. Roll each of these into a ball, then pull the dough from around the sides and tuck it underneath the bun to give it a neat shape. Return the dough to the work surface and knock it back with your knuckles. Knead lightly, then divide the dough into 8 portions. Roll each of these into a ball, then pull the dough from around the sides and tuck it underneath the bun to give it a neat shape. Place the buns on a large baking tray lined with baking parchment and flatten them slightly. If your tray isn’t large enough to take all of the buns at once, bake them in a couple of batches. Place the buns on a large baking tray lined with baking parchment and flatten them slightly. If your tray isn’t large enough to take all of the buns at once, bake them in a couple of batches. Cover with oiled clingfilm and leave to prove for a further 45 minutes. Cover with oiled clingfilm and leave to prove for a further 45 minutes. Preheat the oven to 190°C/375F/Gas 5. Remove the clingfilm and bake the buns in the centre of the oven for about 20 minutes until risen and golden brown. Preheat the oven to 190°C/375F/Gas 5. Remove the clingfilm and bake the buns in the centre of the oven for about 20 minutes until risen and golden brown. Serve warm the day they’re made – great spread with butter and drizzled with syrup or honey. Serve warm the day they’re made – great spread with butter and drizzled with syrup or honey."
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} | b29f8c7c5cae74d9cd0682c57c592568b01da342a775bd8b9db623147b564ced | Bacon or crackling scones (pogácsa) recipe
An average of 5.0 out of 5 stars from 3 ratings These savoury scones are often mentioned in Hungarian fables and folk tales as the sustaining food that the young man off to conquer the world takes in his backpack. They’re traditionally served with beef goulash soup too. You can use pork crackling instead of bacon but these make a heavier scone and we think this version is better with the soup. 60ml /4 tbsp milk1 tsp dried yeast250g/9oz streaky bacon, chopped500g/1lb 2oz plain flour, plus extra for dusting1 tsp baking powder½ tsp salt2 tbsp parmesan, grated1 tbsp caraway seeds120g/4½ oz unsalted butter120ml/4fl oz soured cream2 eggs, beatenbeaten egg and a drop of water, to glaze 60ml /4 tbsp milk 1 tsp dried yeast 250g/9oz streaky bacon, chopped 500g/1lb 2oz plain flour, plus extra for dusting 1 tsp baking powder ½ tsp salt 2 tbsp parmesan, grated 1 tbsp caraway seeds 120g/4½ oz unsalted butter 120ml/4fl oz soured cream 2 eggs, beaten beaten egg and a drop of water, to glaze Method Gently heat the milk in a pan until it is lukewarm, then pour it into a jug and stir in the yeast. Leave it for 15 minutes or so to get working and froth up. Meanwhile, heat a heavy-based pan and fry the bacon bits until crisp and golden. Remove them from the pan and leave to cool.Sift the flour into a bowl and mix with the baking powder and salt. Stir in the parmesan and caraway seeds. Put the butter in a small pan over a gentle heat and allow it to melt until it is just liquid. Take the pan off the heat, stir in the soured cream and add the beaten eggs – make sure the butter isn’t too hot or the eggs will scramble. Add the cooled crispy bacon and stir in the yeasty milk.Pour the buttery egg and bacon mixture into a large bowl, then add the flour and other dry ingredients, a little at a time, until everything is combined. Turn the dough out onto a floured work surface and knead for 5 minutes or so until elastic. You can do this with a mixer and a dough hook if you like. Put the dough in a lightly oiled bowl, cover with oiled cling film and leave it in a draught-free place for about an 1½ hours until it has doubled in size.Turn the dough out again and knock it back with your knuckles. Dust the dough with flour and roll it out to about 4 cm/1½ in thick. Cut out rounds with a pastry cutter and place them on a sheet of silicone baking parchment on a baking tray. Using a sharp knife, cut a criss-cross pattern on the top of each one, then leave to rest for another 30 minutes. Preheat the oven to 200C/400F/Gas 6.Brush the scones with the beaten egg and water to glaze and bake them for 25–30 minutes until golden. Eat them warm, split in half and spread with butter. Perfect with beef goulash soup. Gently heat the milk in a pan until it is lukewarm, then pour it into a jug and stir in the yeast. Leave it for 15 minutes or so to get working and froth up. Gently heat the milk in a pan until it is lukewarm, then pour it into a jug and stir in the yeast. Leave it for 15 minutes or so to get working and froth up. Meanwhile, heat a heavy-based pan and fry the bacon bits until crisp and golden. Remove them from the pan and leave to cool. Meanwhile, heat a heavy-based pan and fry the bacon bits until crisp and golden. Remove them from the pan and leave to cool. Sift the flour into a bowl and mix with the baking powder and salt. Stir in the parmesan and caraway seeds. Sift the flour into a bowl and mix with the baking powder and salt. Stir in the parmesan and caraway seeds. Put the butter in a small pan over a gentle heat and allow it to melt until it is just liquid. Take the pan off the heat, stir in the soured cream and add the beaten eggs – make sure the butter isn’t too hot or the eggs will scramble. Add the cooled crispy bacon and stir in the yeasty milk. Put the butter in a small pan over a gentle heat and allow it to melt until it is just liquid. Take the pan off the heat, stir in the soured cream and add the beaten eggs – make sure the butter isn’t too hot or the eggs will scramble. Add the cooled crispy bacon and stir in the yeasty milk. Pour the buttery egg and bacon mixture into a large bowl, then add the flour and other dry ingredients, a little at a time, until everything is combined. Pour the buttery egg and bacon mixture into a large bowl, then add the flour and other dry ingredients, a little at a time, until everything is combined. Turn the dough out onto a floured work surface and knead for 5 minutes or so until elastic. You can do this with a mixer and a dough hook if you like. Put the dough in a lightly oiled bowl, cover with oiled cling film and leave it in a draught-free place for about an 1½ hours until it has doubled in size. Turn the dough out onto a floured work surface and knead for 5 minutes or so until elastic. You can do this with a mixer and a dough hook if you like. Put the dough in a lightly oiled bowl, cover with oiled cling film and leave it in a draught-free place for about an 1½ hours until it has doubled in size. Turn the dough out again and knock it back with your knuckles. Dust the dough with flour and roll it out to about 4 cm/1½ in thick. Cut out rounds with a pastry cutter and place them on a sheet of silicone baking parchment on a baking tray. Using a sharp knife, cut a criss-cross pattern on the top of each one, then leave to rest for another 30 minutes. Turn the dough out again and knock it back with your knuckles. Dust the dough with flour and roll it out to about 4 cm/1½ in thick. Cut out rounds with a pastry cutter and place them on a sheet of silicone baking parchment on a baking tray. Using a sharp knife, cut a criss-cross pattern on the top of each one, then leave to rest for another 30 minutes. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Brush the scones with the beaten egg and water to glaze and bake them for 25–30 minutes until golden. Brush the scones with the beaten egg and water to glaze and bake them for 25–30 minutes until golden. Eat them warm, split in half and spread with butter. Perfect with beef goulash soup. Eat them warm, split in half and spread with butter. Perfect with beef goulash soup. | {
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"title": "Bacon or crackling scones (pogácsa) recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings These savoury scones are often mentioned in Hungarian fables and folk tales as the sustaining food that the young man off to conquer the world takes in his backpack. They’re traditionally served with beef goulash soup too. You can use pork crackling instead of bacon but these make a heavier scone and we think this version is better with the soup. 60ml /4 tbsp milk1 tsp dried yeast250g/9oz streaky bacon, chopped500g/1lb 2oz plain flour, plus extra for dusting1 tsp baking powder½ tsp salt2 tbsp parmesan, grated1 tbsp caraway seeds120g/4½ oz unsalted butter120ml/4fl oz soured cream2 eggs, beatenbeaten egg and a drop of water, to glaze 60ml /4 tbsp milk 1 tsp dried yeast 250g/9oz streaky bacon, chopped 500g/1lb 2oz plain flour, plus extra for dusting 1 tsp baking powder ½ tsp salt 2 tbsp parmesan, grated 1 tbsp caraway seeds 120g/4½ oz unsalted butter 120ml/4fl oz soured cream 2 eggs, beaten beaten egg and a drop of water, to glaze Method Gently heat the milk in a pan until it is lukewarm, then pour it into a jug and stir in the yeast. Leave it for 15 minutes or so to get working and froth up. Meanwhile, heat a heavy-based pan and fry the bacon bits until crisp and golden. Remove them from the pan and leave to cool.Sift the flour into a bowl and mix with the baking powder and salt. Stir in the parmesan and caraway seeds. Put the butter in a small pan over a gentle heat and allow it to melt until it is just liquid. Take the pan off the heat, stir in the soured cream and add the beaten eggs – make sure the butter isn’t too hot or the eggs will scramble. Add the cooled crispy bacon and stir in the yeasty milk.Pour the buttery egg and bacon mixture into a large bowl, then add the flour and other dry ingredients, a little at a time, until everything is combined. Turn the dough out onto a floured work surface and knead for 5 minutes or so until elastic. You can do this with a mixer and a dough hook if you like. Put the dough in a lightly oiled bowl, cover with oiled cling film and leave it in a draught-free place for about an 1½ hours until it has doubled in size.Turn the dough out again and knock it back with your knuckles. Dust the dough with flour and roll it out to about 4 cm/1½ in thick. Cut out rounds with a pastry cutter and place them on a sheet of silicone baking parchment on a baking tray. Using a sharp knife, cut a criss-cross pattern on the top of each one, then leave to rest for another 30 minutes. Preheat the oven to 200C/400F/Gas 6.Brush the scones with the beaten egg and water to glaze and bake them for 25–30 minutes until golden. Eat them warm, split in half and spread with butter. Perfect with beef goulash soup. Gently heat the milk in a pan until it is lukewarm, then pour it into a jug and stir in the yeast. Leave it for 15 minutes or so to get working and froth up. Gently heat the milk in a pan until it is lukewarm, then pour it into a jug and stir in the yeast. Leave it for 15 minutes or so to get working and froth up. Meanwhile, heat a heavy-based pan and fry the bacon bits until crisp and golden. Remove them from the pan and leave to cool. Meanwhile, heat a heavy-based pan and fry the bacon bits until crisp and golden. Remove them from the pan and leave to cool. Sift the flour into a bowl and mix with the baking powder and salt. Stir in the parmesan and caraway seeds. Sift the flour into a bowl and mix with the baking powder and salt. Stir in the parmesan and caraway seeds. Put the butter in a small pan over a gentle heat and allow it to melt until it is just liquid. Take the pan off the heat, stir in the soured cream and add the beaten eggs – make sure the butter isn’t too hot or the eggs will scramble. Add the cooled crispy bacon and stir in the yeasty milk. Put the butter in a small pan over a gentle heat and allow it to melt until it is just liquid. Take the pan off the heat, stir in the soured cream and add the beaten eggs – make sure the butter isn’t too hot or the eggs will scramble. Add the cooled crispy bacon and stir in the yeasty milk. Pour the buttery egg and bacon mixture into a large bowl, then add the flour and other dry ingredients, a little at a time, until everything is combined. Pour the buttery egg and bacon mixture into a large bowl, then add the flour and other dry ingredients, a little at a time, until everything is combined. Turn the dough out onto a floured work surface and knead for 5 minutes or so until elastic. You can do this with a mixer and a dough hook if you like. Put the dough in a lightly oiled bowl, cover with oiled cling film and leave it in a draught-free place for about an 1½ hours until it has doubled in size. Turn the dough out onto a floured work surface and knead for 5 minutes or so until elastic. You can do this with a mixer and a dough hook if you like. Put the dough in a lightly oiled bowl, cover with oiled cling film and leave it in a draught-free place for about an 1½ hours until it has doubled in size. Turn the dough out again and knock it back with your knuckles. Dust the dough with flour and roll it out to about 4 cm/1½ in thick. Cut out rounds with a pastry cutter and place them on a sheet of silicone baking parchment on a baking tray. Using a sharp knife, cut a criss-cross pattern on the top of each one, then leave to rest for another 30 minutes. Turn the dough out again and knock it back with your knuckles. Dust the dough with flour and roll it out to about 4 cm/1½ in thick. Cut out rounds with a pastry cutter and place them on a sheet of silicone baking parchment on a baking tray. Using a sharp knife, cut a criss-cross pattern on the top of each one, then leave to rest for another 30 minutes. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Brush the scones with the beaten egg and water to glaze and bake them for 25–30 minutes until golden. Brush the scones with the beaten egg and water to glaze and bake them for 25–30 minutes until golden. Eat them warm, split in half and spread with butter. Perfect with beef goulash soup. Eat them warm, split in half and spread with butter. Perfect with beef goulash soup."
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} | f001cf04d70c59be01f59056de9cc39ba68a7c7352510dbd9e3e8115c6c6081d | Brioche sausage roll (Saucisson brioche) recipe
An average of 0.0 out of 5 stars from 0 ratings This is the Rolls Royce of sausage rolls, made with a large French saucisson and a rich brioche dough. It’s usually baked as one large loaf, but individual rolls can be made with smaller sausages. You could also use a roll of sausage meat. 1 large saucisson, or other soft French sausage 1 large saucisson, or other soft French sausage 1 x 7g/¾oz sachet of fast-action dried yeast1 tsp caster sugar125ml/4fl oz warm milk500g/1lb 2oz plain flour, plus extra for dusting1 tsp fine sea salt2 tbsp caster sugar4 medium eggs, beaten175g/6oz butter, softened, plus extra for greasing1 egg yolk, beaten, for glaze 1 x 7g/¾oz sachet of fast-action dried yeast 1 tsp caster sugar 125ml/4fl oz warm milk 500g/1lb 2oz plain flour, plus extra for dusting 1 tsp fine sea salt 2 tbsp caster sugar 4 medium eggs, beaten 175g/6oz butter, softened, plus extra for greasing 1 egg yolk, beaten, for glaze Method To make the brioche, sprinkle the yeast and caster sugar on to the warm milk in a small bowl. Whisk them together lightly, then leave in a warm place for 10 minutes or until a light foam forms on the surface.Sift the flour, salt and caster sugar into a large mixing bowl. Make a well in the centre and pour in the yeast mixture and the beaten eggs. Mix together with a wooden spoon until the mixture forms a ball.Turn the dough out on to a floured surface and knead it gently for about 5 minutes until smooth. Gradually add the softened butter, a teaspoon at a time, kneading well between each addition. It will take about 10 minutes to incorporate the butter and the dough will be very sticky.On a clean floured surface and using clean hands, sprinkle the dough with flour and continue to knead lightly for 10 minutes until the dough is very pliable, smooth and no longer sticky. Place it in a large buttered bowl and cover with a clean cloth. Leave in a warm place for 1½ hours until well risen and spongy.Turn the dough back on to a lightly floured surface and knock it back with your knuckles. Knead for a minute or so, then flatten the dough slightly and wrap it around the saucisson, pressing the edges firmly to seal. Place it in a lightly buttered 900ml/1½ pint loaf tin and cover loosely with cling film. Leave in a warm place to prove for 45 minutes or until the dough is well risen.Preheat the oven to 180C/350F/Gas 4. Brush the brioche lightly but generously with beaten egg yolk and bake for 35–40 minutes until risen and golden brown. Cool it in the tin for 10 minutes, then turn out and cool on a wire rack. Serve in thick slices. To make the brioche, sprinkle the yeast and caster sugar on to the warm milk in a small bowl. Whisk them together lightly, then leave in a warm place for 10 minutes or until a light foam forms on the surface. To make the brioche, sprinkle the yeast and caster sugar on to the warm milk in a small bowl. Whisk them together lightly, then leave in a warm place for 10 minutes or until a light foam forms on the surface. Sift the flour, salt and caster sugar into a large mixing bowl. Make a well in the centre and pour in the yeast mixture and the beaten eggs. Mix together with a wooden spoon until the mixture forms a ball. Sift the flour, salt and caster sugar into a large mixing bowl. Make a well in the centre and pour in the yeast mixture and the beaten eggs. Mix together with a wooden spoon until the mixture forms a ball. Turn the dough out on to a floured surface and knead it gently for about 5 minutes until smooth. Gradually add the softened butter, a teaspoon at a time, kneading well between each addition. It will take about 10 minutes to incorporate the butter and the dough will be very sticky. Turn the dough out on to a floured surface and knead it gently for about 5 minutes until smooth. Gradually add the softened butter, a teaspoon at a time, kneading well between each addition. It will take about 10 minutes to incorporate the butter and the dough will be very sticky. On a clean floured surface and using clean hands, sprinkle the dough with flour and continue to knead lightly for 10 minutes until the dough is very pliable, smooth and no longer sticky. Place it in a large buttered bowl and cover with a clean cloth. Leave in a warm place for 1½ hours until well risen and spongy. On a clean floured surface and using clean hands, sprinkle the dough with flour and continue to knead lightly for 10 minutes until the dough is very pliable, smooth and no longer sticky. Place it in a large buttered bowl and cover with a clean cloth. Leave in a warm place for 1½ hours until well risen and spongy. Turn the dough back on to a lightly floured surface and knock it back with your knuckles. Turn the dough back on to a lightly floured surface and knock it back with your knuckles. Knead for a minute or so, then flatten the dough slightly and wrap it around the saucisson, pressing the edges firmly to seal. Knead for a minute or so, then flatten the dough slightly and wrap it around the saucisson, pressing the edges firmly to seal. Place it in a lightly buttered 900ml/1½ pint loaf tin and cover loosely with cling film. Leave in a warm place to prove for 45 minutes or until the dough is well risen. Place it in a lightly buttered 900ml/1½ pint loaf tin and cover loosely with cling film. Leave in a warm place to prove for 45 minutes or until the dough is well risen. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Brush the brioche lightly but generously with beaten egg yolk and bake for 35–40 minutes until risen and golden brown. Brush the brioche lightly but generously with beaten egg yolk and bake for 35–40 minutes until risen and golden brown. Cool it in the tin for 10 minutes, then turn out and cool on a wire rack. Cool it in the tin for 10 minutes, then turn out and cool on a wire rack. Serve in thick slices. Serve in thick slices. | {
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"url": "https://www.bbc.co.uk/food/recipes/brioche_sausage_roll_01493",
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"title": "Brioche sausage roll (Saucisson brioche) recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings This is the Rolls Royce of sausage rolls, made with a large French saucisson and a rich brioche dough. It’s usually baked as one large loaf, but individual rolls can be made with smaller sausages. You could also use a roll of sausage meat. 1 large saucisson, or other soft French sausage 1 large saucisson, or other soft French sausage 1 x 7g/¾oz sachet of fast-action dried yeast1 tsp caster sugar125ml/4fl oz warm milk500g/1lb 2oz plain flour, plus extra for dusting1 tsp fine sea salt2 tbsp caster sugar4 medium eggs, beaten175g/6oz butter, softened, plus extra for greasing1 egg yolk, beaten, for glaze 1 x 7g/¾oz sachet of fast-action dried yeast 1 tsp caster sugar 125ml/4fl oz warm milk 500g/1lb 2oz plain flour, plus extra for dusting 1 tsp fine sea salt 2 tbsp caster sugar 4 medium eggs, beaten 175g/6oz butter, softened, plus extra for greasing 1 egg yolk, beaten, for glaze Method To make the brioche, sprinkle the yeast and caster sugar on to the warm milk in a small bowl. Whisk them together lightly, then leave in a warm place for 10 minutes or until a light foam forms on the surface.Sift the flour, salt and caster sugar into a large mixing bowl. Make a well in the centre and pour in the yeast mixture and the beaten eggs. Mix together with a wooden spoon until the mixture forms a ball.Turn the dough out on to a floured surface and knead it gently for about 5 minutes until smooth. Gradually add the softened butter, a teaspoon at a time, kneading well between each addition. It will take about 10 minutes to incorporate the butter and the dough will be very sticky.On a clean floured surface and using clean hands, sprinkle the dough with flour and continue to knead lightly for 10 minutes until the dough is very pliable, smooth and no longer sticky. Place it in a large buttered bowl and cover with a clean cloth. Leave in a warm place for 1½ hours until well risen and spongy.Turn the dough back on to a lightly floured surface and knock it back with your knuckles. Knead for a minute or so, then flatten the dough slightly and wrap it around the saucisson, pressing the edges firmly to seal. Place it in a lightly buttered 900ml/1½ pint loaf tin and cover loosely with cling film. Leave in a warm place to prove for 45 minutes or until the dough is well risen.Preheat the oven to 180C/350F/Gas 4. Brush the brioche lightly but generously with beaten egg yolk and bake for 35–40 minutes until risen and golden brown. Cool it in the tin for 10 minutes, then turn out and cool on a wire rack. Serve in thick slices. To make the brioche, sprinkle the yeast and caster sugar on to the warm milk in a small bowl. Whisk them together lightly, then leave in a warm place for 10 minutes or until a light foam forms on the surface. To make the brioche, sprinkle the yeast and caster sugar on to the warm milk in a small bowl. Whisk them together lightly, then leave in a warm place for 10 minutes or until a light foam forms on the surface. Sift the flour, salt and caster sugar into a large mixing bowl. Make a well in the centre and pour in the yeast mixture and the beaten eggs. Mix together with a wooden spoon until the mixture forms a ball. Sift the flour, salt and caster sugar into a large mixing bowl. Make a well in the centre and pour in the yeast mixture and the beaten eggs. Mix together with a wooden spoon until the mixture forms a ball. Turn the dough out on to a floured surface and knead it gently for about 5 minutes until smooth. Gradually add the softened butter, a teaspoon at a time, kneading well between each addition. It will take about 10 minutes to incorporate the butter and the dough will be very sticky. Turn the dough out on to a floured surface and knead it gently for about 5 minutes until smooth. Gradually add the softened butter, a teaspoon at a time, kneading well between each addition. It will take about 10 minutes to incorporate the butter and the dough will be very sticky. On a clean floured surface and using clean hands, sprinkle the dough with flour and continue to knead lightly for 10 minutes until the dough is very pliable, smooth and no longer sticky. Place it in a large buttered bowl and cover with a clean cloth. Leave in a warm place for 1½ hours until well risen and spongy. On a clean floured surface and using clean hands, sprinkle the dough with flour and continue to knead lightly for 10 minutes until the dough is very pliable, smooth and no longer sticky. Place it in a large buttered bowl and cover with a clean cloth. Leave in a warm place for 1½ hours until well risen and spongy. Turn the dough back on to a lightly floured surface and knock it back with your knuckles. Turn the dough back on to a lightly floured surface and knock it back with your knuckles. Knead for a minute or so, then flatten the dough slightly and wrap it around the saucisson, pressing the edges firmly to seal. Knead for a minute or so, then flatten the dough slightly and wrap it around the saucisson, pressing the edges firmly to seal. Place it in a lightly buttered 900ml/1½ pint loaf tin and cover loosely with cling film. Leave in a warm place to prove for 45 minutes or until the dough is well risen. Place it in a lightly buttered 900ml/1½ pint loaf tin and cover loosely with cling film. Leave in a warm place to prove for 45 minutes or until the dough is well risen. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Brush the brioche lightly but generously with beaten egg yolk and bake for 35–40 minutes until risen and golden brown. Brush the brioche lightly but generously with beaten egg yolk and bake for 35–40 minutes until risen and golden brown. Cool it in the tin for 10 minutes, then turn out and cool on a wire rack. Cool it in the tin for 10 minutes, then turn out and cool on a wire rack. Serve in thick slices. Serve in thick slices."
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} | 9d7918246010e6c68b2fc5fb7d3ffab32e264f5efc763f27447575e07dc71504 | Sandwich bread loaf recipe
An average of 4.8 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sandwich_bread_loaf_93879_16x9.jpg Milk, butter and golden syrup makes this loaf particularly rich and delicious, and it keeps well too. 20g/1oz golden syrup25g/1oz melted butter350ml/12fl oz warm milk10g/½oz fresh yeast 250g/8oz plain flour, plus extra for dusting250g/8oz strong bread flour10g/½oz sea salt 20g/1oz golden syrup 25g/1oz melted butter 350ml/12fl oz warm milk 10g/½oz fresh yeast 250g/8oz plain flour, plus extra for dusting 250g/8oz strong bread flour 10g/½oz sea salt Method Stir the golden syrup and melted butter into the warm milk until well combined. Crumble the yeast into a large bowl, then pour over the warm milk and stir until the yeast has dissolved.Add the remaining ingredients and mix until a smooth dough forms. Cover the bowl with cling film and set aside for 5 minutes. Turn the dough out onto a lightly floured work surface and knead for 10 minutes, or until smooth and elastic. Return the dough to the bowl, cover with cling film and place into a warm place for 1 hour, or until the dough has nearly doubled in size.Meanwhile, grease and flour a 12cm x 20cm/5in x 8in bread tin. Turn the dough out onto a floured work surface again and knock back a few times. Divide equally into two pieces and shape into balls. Place the dough balls side by side in the prepared bread tin, cover with cling film and set aside to rise again, until doubled in size. Preheat the oven to 220C/410F/Gas 7. Using a sharp knife, slash the dough a few times and place into the oven immediately. After 10 minutes, reduce the heat to 180C/350F/Gas 4 and bake for a further 30 minutes, or until the bread is golden-brown. To check if the bread is done, remove from the tin and tap the bottom with your knuckles – it should sound hollow. Leave the bread loaf to cool on a wire rack. Stir the golden syrup and melted butter into the warm milk until well combined. Crumble the yeast into a large bowl, then pour over the warm milk and stir until the yeast has dissolved. Stir the golden syrup and melted butter into the warm milk until well combined. Crumble the yeast into a large bowl, then pour over the warm milk and stir until the yeast has dissolved. Add the remaining ingredients and mix until a smooth dough forms. Cover the bowl with cling film and set aside for 5 minutes. Add the remaining ingredients and mix until a smooth dough forms. Cover the bowl with cling film and set aside for 5 minutes. Turn the dough out onto a lightly floured work surface and knead for 10 minutes, or until smooth and elastic. Return the dough to the bowl, cover with cling film and place into a warm place for 1 hour, or until the dough has nearly doubled in size. Turn the dough out onto a lightly floured work surface and knead for 10 minutes, or until smooth and elastic. Return the dough to the bowl, cover with cling film and place into a warm place for 1 hour, or until the dough has nearly doubled in size. Meanwhile, grease and flour a 12cm x 20cm/5in x 8in bread tin. Meanwhile, grease and flour a 12cm x 20cm/5in x 8in bread tin. Turn the dough out onto a floured work surface again and knock back a few times. Divide equally into two pieces and shape into balls. Place the dough balls side by side in the prepared bread tin, cover with cling film and set aside to rise again, until doubled in size. Turn the dough out onto a floured work surface again and knock back a few times. Divide equally into two pieces and shape into balls. Place the dough balls side by side in the prepared bread tin, cover with cling film and set aside to rise again, until doubled in size. Preheat the oven to 220C/410F/Gas 7. Preheat the oven to 220C/410F/Gas 7. Using a sharp knife, slash the dough a few times and place into the oven immediately. After 10 minutes, reduce the heat to 180C/350F/Gas 4 and bake for a further 30 minutes, or until the bread is golden-brown. To check if the bread is done, remove from the tin and tap the bottom with your knuckles – it should sound hollow. Using a sharp knife, slash the dough a few times and place into the oven immediately. After 10 minutes, reduce the heat to 180C/350F/Gas 4 and bake for a further 30 minutes, or until the bread is golden-brown. To check if the bread is done, remove from the tin and tap the bottom with your knuckles – it should sound hollow. Leave the bread loaf to cool on a wire rack. Leave the bread loaf to cool on a wire rack. Recipe tips The bread in this recipe is baked in loaf tins, but you could also shape the dough into little individual buns. The recipe is made with white flour but also works well with a mix of brown, rye or wholemeal flour, but the end result will be a little heavier. You could also mix in a few sultanas and cumin seeds, and serve slices with cheese. | {
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"title": "Sandwich bread loaf recipe",
"content": "An average of 4.8 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sandwich_bread_loaf_93879_16x9.jpg Milk, butter and golden syrup makes this loaf particularly rich and delicious, and it keeps well too. 20g/1oz golden syrup25g/1oz melted butter350ml/12fl oz warm milk10g/½oz fresh yeast 250g/8oz plain flour, plus extra for dusting250g/8oz strong bread flour10g/½oz sea salt 20g/1oz golden syrup 25g/1oz melted butter 350ml/12fl oz warm milk 10g/½oz fresh yeast 250g/8oz plain flour, plus extra for dusting 250g/8oz strong bread flour 10g/½oz sea salt Method Stir the golden syrup and melted butter into the warm milk until well combined. Crumble the yeast into a large bowl, then pour over the warm milk and stir until the yeast has dissolved.Add the remaining ingredients and mix until a smooth dough forms. Cover the bowl with cling film and set aside for 5 minutes. Turn the dough out onto a lightly floured work surface and knead for 10 minutes, or until smooth and elastic. Return the dough to the bowl, cover with cling film and place into a warm place for 1 hour, or until the dough has nearly doubled in size.Meanwhile, grease and flour a 12cm x 20cm/5in x 8in bread tin. Turn the dough out onto a floured work surface again and knock back a few times. Divide equally into two pieces and shape into balls. Place the dough balls side by side in the prepared bread tin, cover with cling film and set aside to rise again, until doubled in size. Preheat the oven to 220C/410F/Gas 7. Using a sharp knife, slash the dough a few times and place into the oven immediately. After 10 minutes, reduce the heat to 180C/350F/Gas 4 and bake for a further 30 minutes, or until the bread is golden-brown. To check if the bread is done, remove from the tin and tap the bottom with your knuckles – it should sound hollow. Leave the bread loaf to cool on a wire rack. Stir the golden syrup and melted butter into the warm milk until well combined. Crumble the yeast into a large bowl, then pour over the warm milk and stir until the yeast has dissolved. Stir the golden syrup and melted butter into the warm milk until well combined. Crumble the yeast into a large bowl, then pour over the warm milk and stir until the yeast has dissolved. Add the remaining ingredients and mix until a smooth dough forms. Cover the bowl with cling film and set aside for 5 minutes. Add the remaining ingredients and mix until a smooth dough forms. Cover the bowl with cling film and set aside for 5 minutes. Turn the dough out onto a lightly floured work surface and knead for 10 minutes, or until smooth and elastic. Return the dough to the bowl, cover with cling film and place into a warm place for 1 hour, or until the dough has nearly doubled in size. Turn the dough out onto a lightly floured work surface and knead for 10 minutes, or until smooth and elastic. Return the dough to the bowl, cover with cling film and place into a warm place for 1 hour, or until the dough has nearly doubled in size. Meanwhile, grease and flour a 12cm x 20cm/5in x 8in bread tin. Meanwhile, grease and flour a 12cm x 20cm/5in x 8in bread tin. Turn the dough out onto a floured work surface again and knock back a few times. Divide equally into two pieces and shape into balls. Place the dough balls side by side in the prepared bread tin, cover with cling film and set aside to rise again, until doubled in size. Turn the dough out onto a floured work surface again and knock back a few times. Divide equally into two pieces and shape into balls. Place the dough balls side by side in the prepared bread tin, cover with cling film and set aside to rise again, until doubled in size. Preheat the oven to 220C/410F/Gas 7. Preheat the oven to 220C/410F/Gas 7. Using a sharp knife, slash the dough a few times and place into the oven immediately. After 10 minutes, reduce the heat to 180C/350F/Gas 4 and bake for a further 30 minutes, or until the bread is golden-brown. To check if the bread is done, remove from the tin and tap the bottom with your knuckles – it should sound hollow. Using a sharp knife, slash the dough a few times and place into the oven immediately. After 10 minutes, reduce the heat to 180C/350F/Gas 4 and bake for a further 30 minutes, or until the bread is golden-brown. To check if the bread is done, remove from the tin and tap the bottom with your knuckles – it should sound hollow. Leave the bread loaf to cool on a wire rack. Leave the bread loaf to cool on a wire rack. Recipe tips The bread in this recipe is baked in loaf tins, but you could also shape the dough into little individual buns. The recipe is made with white flour but also works well with a mix of brown, rye or wholemeal flour, but the end result will be a little heavier. You could also mix in a few sultanas and cumin seeds, and serve slices with cheese."
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} | c78171bca3a98cfdc1701773d112f01b06a3b864d1462e6c7d9f4c1bef8b578e | Lincolnshire plum bread recipe
An average of 4.8 out of 5 stars from 4 ratings This fruit bread is perfect with a cup of tea. Serving with a slice of cheese sounds odd, but it's just how we do it. 225g/8oz prunes, pits removed, roughly chopped50g/2oz currants50g/2oz sultanas150ml/5fl oz Earl Grey tea450g/1lb strong plain flour, plus extra for flouring125ml/4½fl oz milk6 tbsp soft brown sugar110g/4oz butter, melted, plus extra butter for greasing2 free-range eggs, beaten1½ tsp ground cinnamon1½ tsp ground allspice½ tsp vanilla extract ¼ tsp salt15g/½oz dried yeast 225g/8oz prunes, pits removed, roughly chopped 50g/2oz currants 50g/2oz sultanas 150ml/5fl oz Earl Grey tea 450g/1lb strong plain flour, plus extra for flouring 125ml/4½fl oz milk 6 tbsp soft brown sugar 110g/4oz butter, melted, plus extra butter for greasing 2 free-range eggs, beaten 1½ tsp ground cinnamon 1½ tsp ground allspice ½ tsp vanilla extract ¼ tsp salt 15g/½oz dried yeast butterLincolnshire cheese butter Lincolnshire cheese Method Place the dried fruits into a bowl and pour over the Earl Grey tea. Mix well and set aside to soak for 10 minutes.Meanwhile, sift the flour into a large bowl. Prepare a large loaf tin by greasing and flouring the bottom and sides.In a separate bowl, whisk together the milk, sugar, melted butter and eggs until well combined.Add the spices, vanilla extract and salt and whisk again to combine. Add the dried yeast and whisk again to combine.Add the sifted flour a little at a time and whisk until all of the flour has been incorporated into the mixture and the mixture comes together as a soft dough.Strain the soaked dried fruits and discard the tea. Add the soaked fruits to the dough and knead for 3-5 minutes, or until the dough is smooth and elastic and the fruits are well combined in the mixture. Transfer the dough to a clean bowl, cover with a clean tea towel and set aside in a warm place for 1-2 hours, or until doubled in size (proved). When the dough has doubled in size, turn it out onto a lightly floured work surface and knead briefly. Transfer the dough to a large loaf tin and set aside for a further hour to rise.Preheat the oven to 190C/375F/Gas 5.When the dough has risen, bake in the oven for 40-50 minutes, or until golden-brown. Set aside to cool in the tin. Allow to cool before slicing.To serve, cut the plum bread into slices and serve with butter and cheese. Place the dried fruits into a bowl and pour over the Earl Grey tea. Mix well and set aside to soak for 10 minutes. Place the dried fruits into a bowl and pour over the Earl Grey tea. Mix well and set aside to soak for 10 minutes. Meanwhile, sift the flour into a large bowl. Prepare a large loaf tin by greasing and flouring the bottom and sides. Meanwhile, sift the flour into a large bowl. Prepare a large loaf tin by greasing and flouring the bottom and sides. In a separate bowl, whisk together the milk, sugar, melted butter and eggs until well combined. In a separate bowl, whisk together the milk, sugar, melted butter and eggs until well combined. Add the spices, vanilla extract and salt and whisk again to combine. Add the spices, vanilla extract and salt and whisk again to combine. Add the dried yeast and whisk again to combine. Add the dried yeast and whisk again to combine. Add the sifted flour a little at a time and whisk until all of the flour has been incorporated into the mixture and the mixture comes together as a soft dough. Add the sifted flour a little at a time and whisk until all of the flour has been incorporated into the mixture and the mixture comes together as a soft dough. Strain the soaked dried fruits and discard the tea. Add the soaked fruits to the dough and knead for 3-5 minutes, or until the dough is smooth and elastic and the fruits are well combined in the mixture. Strain the soaked dried fruits and discard the tea. Add the soaked fruits to the dough and knead for 3-5 minutes, or until the dough is smooth and elastic and the fruits are well combined in the mixture. Transfer the dough to a clean bowl, cover with a clean tea towel and set aside in a warm place for 1-2 hours, or until doubled in size (proved). Transfer the dough to a clean bowl, cover with a clean tea towel and set aside in a warm place for 1-2 hours, or until doubled in size (proved). When the dough has doubled in size, turn it out onto a lightly floured work surface and knead briefly. Transfer the dough to a large loaf tin and set aside for a further hour to rise. When the dough has doubled in size, turn it out onto a lightly floured work surface and knead briefly. Transfer the dough to a large loaf tin and set aside for a further hour to rise. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. When the dough has risen, bake in the oven for 40-50 minutes, or until golden-brown. Set aside to cool in the tin. When the dough has risen, bake in the oven for 40-50 minutes, or until golden-brown. Set aside to cool in the tin. Allow to cool before slicing. Allow to cool before slicing. To serve, cut the plum bread into slices and serve with butter and cheese. To serve, cut the plum bread into slices and serve with butter and cheese. | {
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"title": "Lincolnshire plum bread recipe",
"content": "An average of 4.8 out of 5 stars from 4 ratings This fruit bread is perfect with a cup of tea. Serving with a slice of cheese sounds odd, but it's just how we do it. 225g/8oz prunes, pits removed, roughly chopped50g/2oz currants50g/2oz sultanas150ml/5fl oz Earl Grey tea450g/1lb strong plain flour, plus extra for flouring125ml/4½fl oz milk6 tbsp soft brown sugar110g/4oz butter, melted, plus extra butter for greasing2 free-range eggs, beaten1½ tsp ground cinnamon1½ tsp ground allspice½ tsp vanilla extract ¼ tsp salt15g/½oz dried yeast 225g/8oz prunes, pits removed, roughly chopped 50g/2oz currants 50g/2oz sultanas 150ml/5fl oz Earl Grey tea 450g/1lb strong plain flour, plus extra for flouring 125ml/4½fl oz milk 6 tbsp soft brown sugar 110g/4oz butter, melted, plus extra butter for greasing 2 free-range eggs, beaten 1½ tsp ground cinnamon 1½ tsp ground allspice ½ tsp vanilla extract ¼ tsp salt 15g/½oz dried yeast butterLincolnshire cheese butter Lincolnshire cheese Method Place the dried fruits into a bowl and pour over the Earl Grey tea. Mix well and set aside to soak for 10 minutes.Meanwhile, sift the flour into a large bowl. Prepare a large loaf tin by greasing and flouring the bottom and sides.In a separate bowl, whisk together the milk, sugar, melted butter and eggs until well combined.Add the spices, vanilla extract and salt and whisk again to combine. Add the dried yeast and whisk again to combine.Add the sifted flour a little at a time and whisk until all of the flour has been incorporated into the mixture and the mixture comes together as a soft dough.Strain the soaked dried fruits and discard the tea. Add the soaked fruits to the dough and knead for 3-5 minutes, or until the dough is smooth and elastic and the fruits are well combined in the mixture. Transfer the dough to a clean bowl, cover with a clean tea towel and set aside in a warm place for 1-2 hours, or until doubled in size (proved). When the dough has doubled in size, turn it out onto a lightly floured work surface and knead briefly. Transfer the dough to a large loaf tin and set aside for a further hour to rise.Preheat the oven to 190C/375F/Gas 5.When the dough has risen, bake in the oven for 40-50 minutes, or until golden-brown. Set aside to cool in the tin. Allow to cool before slicing.To serve, cut the plum bread into slices and serve with butter and cheese. Place the dried fruits into a bowl and pour over the Earl Grey tea. Mix well and set aside to soak for 10 minutes. Place the dried fruits into a bowl and pour over the Earl Grey tea. Mix well and set aside to soak for 10 minutes. Meanwhile, sift the flour into a large bowl. Prepare a large loaf tin by greasing and flouring the bottom and sides. Meanwhile, sift the flour into a large bowl. Prepare a large loaf tin by greasing and flouring the bottom and sides. In a separate bowl, whisk together the milk, sugar, melted butter and eggs until well combined. In a separate bowl, whisk together the milk, sugar, melted butter and eggs until well combined. Add the spices, vanilla extract and salt and whisk again to combine. Add the spices, vanilla extract and salt and whisk again to combine. Add the dried yeast and whisk again to combine. Add the dried yeast and whisk again to combine. Add the sifted flour a little at a time and whisk until all of the flour has been incorporated into the mixture and the mixture comes together as a soft dough. Add the sifted flour a little at a time and whisk until all of the flour has been incorporated into the mixture and the mixture comes together as a soft dough. Strain the soaked dried fruits and discard the tea. Add the soaked fruits to the dough and knead for 3-5 minutes, or until the dough is smooth and elastic and the fruits are well combined in the mixture. Strain the soaked dried fruits and discard the tea. Add the soaked fruits to the dough and knead for 3-5 minutes, or until the dough is smooth and elastic and the fruits are well combined in the mixture. Transfer the dough to a clean bowl, cover with a clean tea towel and set aside in a warm place for 1-2 hours, or until doubled in size (proved). Transfer the dough to a clean bowl, cover with a clean tea towel and set aside in a warm place for 1-2 hours, or until doubled in size (proved). When the dough has doubled in size, turn it out onto a lightly floured work surface and knead briefly. Transfer the dough to a large loaf tin and set aside for a further hour to rise. When the dough has doubled in size, turn it out onto a lightly floured work surface and knead briefly. Transfer the dough to a large loaf tin and set aside for a further hour to rise. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. When the dough has risen, bake in the oven for 40-50 minutes, or until golden-brown. Set aside to cool in the tin. When the dough has risen, bake in the oven for 40-50 minutes, or until golden-brown. Set aside to cool in the tin. Allow to cool before slicing. Allow to cool before slicing. To serve, cut the plum bread into slices and serve with butter and cheese. To serve, cut the plum bread into slices and serve with butter and cheese."
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} | 14fbe2afca986b257c733dbe5da9c9952c10c65f574cde15aef638e2f1f58103 | Garlic-crust pizza with Parma ham recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/garliccrustpizzawith_90215_16x9.jpg An easy Parma ham pizza with a marvelously moreish garlic crust. 340g/12oz strong white bread flour, plus extra for flouring1 tsp salt1½ tsp easy-blend dried yeastabout 200ml/7fl oz warm water3 tbsp olive oil, plus extra for oiling2 cloves garlic, finely chopped4 large ripe plum tomatoes1 tsp caster sugarsalt and freshly ground black pepperdrizzle of extra virgin olive oil 340g/12oz strong white bread flour, plus extra for flouring 1 tsp salt 1½ tsp easy-blend dried yeast about 200ml/7fl oz warm water 3 tbsp olive oil, plus extra for oiling 2 cloves garlic, finely chopped 4 large ripe plum tomatoes 1 tsp caster sugar salt and freshly ground black pepper drizzle of extra virgin olive oil 6-8 slices Parma hamlarge handful rocket2 x 125g/4½ oz fresh mozzarella balls2 tbsp capers, rinsedolive oil, for drizzling 6-8 slices Parma ham large handful rocket 2 x 125g/4½ oz fresh mozzarella balls 2 tbsp capers, rinsed olive oil, for drizzling Method Sift the flour into a large bowl with the salt, then stir in the yeast. Make a well in the centre of the flour. Stir together the warm water and olive oil, then stir the liquid in to the flour and mix to make a soft, moist dough (you may need to add a bit more water or olive oil).Place the dough onto a clean, lightly floured surface and, with floured hands, knead for 5-10 minutes, until it's smooth and elastic.Place the dough into a large, warmed, lightly oiled bowl. Cover with cling film and leave to rise in a warm place for about one hour, until the dough has doubled in size.Preheat the oven to 220C/430F/Gas 7.When the dough has risen, place it onto a clean floured surface and knead again to 'knock it back'. Gradually incorporate the chopped garlic.Roll the dough out into a large circle. Place it onto a lightly floured baking sheet or pizza stone and use your hands to push it out towards the edges of the stone or sheet.Slice the tomatoes and arrange them on top of the pizza and sprinkle over the sugar. Season with salt and freshly ground black pepper and finish with a generous drizzle of extra virgin olive oil.Bake for about 15-20 minutes, or until the pizza is crisp and the tomatoes have begun to brown.When the pizza is cooked, remove it from the oven, place onto a large plate or chopping board and add the toppings. Tear the Parma ham slices and the mozzarella balls and scatter over the pizza with the rocket and capers. Drizzle over some extra olive oil and serve. Sift the flour into a large bowl with the salt, then stir in the yeast. Make a well in the centre of the flour. Stir together the warm water and olive oil, then stir the liquid in to the flour and mix to make a soft, moist dough (you may need to add a bit more water or olive oil). Sift the flour into a large bowl with the salt, then stir in the yeast. Make a well in the centre of the flour. Stir together the warm water and olive oil, then stir the liquid in to the flour and mix to make a soft, moist dough (you may need to add a bit more water or olive oil). Place the dough onto a clean, lightly floured surface and, with floured hands, knead for 5-10 minutes, until it's smooth and elastic. Place the dough onto a clean, lightly floured surface and, with floured hands, knead for 5-10 minutes, until it's smooth and elastic. Place the dough into a large, warmed, lightly oiled bowl. Cover with cling film and leave to rise in a warm place for about one hour, until the dough has doubled in size. Place the dough into a large, warmed, lightly oiled bowl. Cover with cling film and leave to rise in a warm place for about one hour, until the dough has doubled in size. Preheat the oven to 220C/430F/Gas 7. Preheat the oven to 220C/430F/Gas 7. When the dough has risen, place it onto a clean floured surface and knead again to 'knock it back'. Gradually incorporate the chopped garlic. When the dough has risen, place it onto a clean floured surface and knead again to 'knock it back'. Gradually incorporate the chopped garlic. Roll the dough out into a large circle. Place it onto a lightly floured baking sheet or pizza stone and use your hands to push it out towards the edges of the stone or sheet. Roll the dough out into a large circle. Place it onto a lightly floured baking sheet or pizza stone and use your hands to push it out towards the edges of the stone or sheet. Slice the tomatoes and arrange them on top of the pizza and sprinkle over the sugar. Season with salt and freshly ground black pepper and finish with a generous drizzle of extra virgin olive oil. Slice the tomatoes and arrange them on top of the pizza and sprinkle over the sugar. Season with salt and freshly ground black pepper and finish with a generous drizzle of extra virgin olive oil. Bake for about 15-20 minutes, or until the pizza is crisp and the tomatoes have begun to brown. Bake for about 15-20 minutes, or until the pizza is crisp and the tomatoes have begun to brown. When the pizza is cooked, remove it from the oven, place onto a large plate or chopping board and add the toppings. Tear the Parma ham slices and the mozzarella balls and scatter over the pizza with the rocket and capers. Drizzle over some extra olive oil and serve. When the pizza is cooked, remove it from the oven, place onto a large plate or chopping board and add the toppings. Tear the Parma ham slices and the mozzarella balls and scatter over the pizza with the rocket and capers. Drizzle over some extra olive oil and serve. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/garliccrustpizzawith_90215",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Garlic-crust pizza with Parma ham 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/garliccrustpizzawith_90215_16x9.jpg An easy Parma ham pizza with a marvelously moreish garlic crust. 340g/12oz strong white bread flour, plus extra for flouring1 tsp salt1½ tsp easy-blend dried yeastabout 200ml/7fl oz warm water3 tbsp olive oil, plus extra for oiling2 cloves garlic, finely chopped4 large ripe plum tomatoes1 tsp caster sugarsalt and freshly ground black pepperdrizzle of extra virgin olive oil 340g/12oz strong white bread flour, plus extra for flouring 1 tsp salt 1½ tsp easy-blend dried yeast about 200ml/7fl oz warm water 3 tbsp olive oil, plus extra for oiling 2 cloves garlic, finely chopped 4 large ripe plum tomatoes 1 tsp caster sugar salt and freshly ground black pepper drizzle of extra virgin olive oil 6-8 slices Parma hamlarge handful rocket2 x 125g/4½ oz fresh mozzarella balls2 tbsp capers, rinsedolive oil, for drizzling 6-8 slices Parma ham large handful rocket 2 x 125g/4½ oz fresh mozzarella balls 2 tbsp capers, rinsed olive oil, for drizzling Method Sift the flour into a large bowl with the salt, then stir in the yeast. Make a well in the centre of the flour. Stir together the warm water and olive oil, then stir the liquid in to the flour and mix to make a soft, moist dough (you may need to add a bit more water or olive oil).Place the dough onto a clean, lightly floured surface and, with floured hands, knead for 5-10 minutes, until it's smooth and elastic.Place the dough into a large, warmed, lightly oiled bowl. Cover with cling film and leave to rise in a warm place for about one hour, until the dough has doubled in size.Preheat the oven to 220C/430F/Gas 7.When the dough has risen, place it onto a clean floured surface and knead again to 'knock it back'. Gradually incorporate the chopped garlic.Roll the dough out into a large circle. Place it onto a lightly floured baking sheet or pizza stone and use your hands to push it out towards the edges of the stone or sheet.Slice the tomatoes and arrange them on top of the pizza and sprinkle over the sugar. Season with salt and freshly ground black pepper and finish with a generous drizzle of extra virgin olive oil.Bake for about 15-20 minutes, or until the pizza is crisp and the tomatoes have begun to brown.When the pizza is cooked, remove it from the oven, place onto a large plate or chopping board and add the toppings. Tear the Parma ham slices and the mozzarella balls and scatter over the pizza with the rocket and capers. Drizzle over some extra olive oil and serve. Sift the flour into a large bowl with the salt, then stir in the yeast. Make a well in the centre of the flour. Stir together the warm water and olive oil, then stir the liquid in to the flour and mix to make a soft, moist dough (you may need to add a bit more water or olive oil). Sift the flour into a large bowl with the salt, then stir in the yeast. Make a well in the centre of the flour. Stir together the warm water and olive oil, then stir the liquid in to the flour and mix to make a soft, moist dough (you may need to add a bit more water or olive oil). Place the dough onto a clean, lightly floured surface and, with floured hands, knead for 5-10 minutes, until it's smooth and elastic. Place the dough onto a clean, lightly floured surface and, with floured hands, knead for 5-10 minutes, until it's smooth and elastic. Place the dough into a large, warmed, lightly oiled bowl. Cover with cling film and leave to rise in a warm place for about one hour, until the dough has doubled in size. Place the dough into a large, warmed, lightly oiled bowl. Cover with cling film and leave to rise in a warm place for about one hour, until the dough has doubled in size. Preheat the oven to 220C/430F/Gas 7. Preheat the oven to 220C/430F/Gas 7. When the dough has risen, place it onto a clean floured surface and knead again to 'knock it back'. Gradually incorporate the chopped garlic. When the dough has risen, place it onto a clean floured surface and knead again to 'knock it back'. Gradually incorporate the chopped garlic. Roll the dough out into a large circle. Place it onto a lightly floured baking sheet or pizza stone and use your hands to push it out towards the edges of the stone or sheet. Roll the dough out into a large circle. Place it onto a lightly floured baking sheet or pizza stone and use your hands to push it out towards the edges of the stone or sheet. Slice the tomatoes and arrange them on top of the pizza and sprinkle over the sugar. Season with salt and freshly ground black pepper and finish with a generous drizzle of extra virgin olive oil. Slice the tomatoes and arrange them on top of the pizza and sprinkle over the sugar. Season with salt and freshly ground black pepper and finish with a generous drizzle of extra virgin olive oil. Bake for about 15-20 minutes, or until the pizza is crisp and the tomatoes have begun to brown. Bake for about 15-20 minutes, or until the pizza is crisp and the tomatoes have begun to brown. When the pizza is cooked, remove it from the oven, place onto a large plate or chopping board and add the toppings. Tear the Parma ham slices and the mozzarella balls and scatter over the pizza with the rocket and capers. Drizzle over some extra olive oil and serve. When the pizza is cooked, remove it from the oven, place onto a large plate or chopping board and add the toppings. Tear the Parma ham slices and the mozzarella balls and scatter over the pizza with the rocket and capers. Drizzle over some extra olive oil and serve."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
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