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} | bb5a4b9505c42486682121f600b1691e2aed02c5ee40cf49d9d76b3dc71290b8 | Traditional bara brith recipe
An average of 4.8 out of 5 stars from 5 ratings This bara brith is made the traditional way using fresh yeast. Most supermarket with their own in-store bakery will sell, or sometimes give away, fresh yeast. 450g/1lb strong white flour7g salt 20g/¾oz fresh yeast75g/2½oz butter, plus extra for greasing and to serve50g/1¾oz brown sugar2 tsp mixed spice 350g/12oz mixed dried fruit, such as raisins, currants, sultanas and cranberries1 free-range egg 225ml/8fl oz strong warm teaoil, for greasingbutter, to serve (optional) 450g/1lb strong white flour 7g salt 20g/¾oz fresh yeast 75g/2½oz butter, plus extra for greasing and to serve 50g/1¾oz brown sugar 2 tsp mixed spice 350g/12oz mixed dried fruit, such as raisins, currants, sultanas and cranberries 1 free-range egg 225ml/8fl oz strong warm tea oil, for greasing butter, to serve (optional) 50g/1¾oz caster sugar 50g/1¾oz caster sugar Method Place the flour, salt and yeast in a large mixing bowl and then rub in the butter using your fingers until the mixture resembles fine breadcrumbs. Mix in the sugar, mixed spice and dried fruit until evenly distributed. Add the egg and tea and bring the mixture together to form a dough. Knead on a clean work surface until smooth. Place back in the bowl, cover with oiled cling film and leave until doubled in size - at least one hour.Preheat the oven to 200C/180C fan/400F/Gas 6 and grease a 900g/2lb loaf tin.Knock back the dough, then shape it and fit it into the loaf tin. Cover again with oiled cling film and prove for a further 30 minutes. Remove the cling film and bake in the centre of the oven for 20 minutes. Cover the bara brith with aluminium foil and continue to bake for a further 25 minutes. Remove from the oven, turn it out of the tin and leave to cool on a wire rack for 20 minutes. For the sugar syrup, bring 50ml/1¾fl oz of water and the sugar to the boil in a small saucepan and cook until syrupy. Remove from the heat and brush the loaf with the glaze. Leave to cool completely before cutting. Serve in slices with butter, if you like Place the flour, salt and yeast in a large mixing bowl and then rub in the butter using your fingers until the mixture resembles fine breadcrumbs. Mix in the sugar, mixed spice and dried fruit until evenly distributed. Place the flour, salt and yeast in a large mixing bowl and then rub in the butter using your fingers until the mixture resembles fine breadcrumbs. Mix in the sugar, mixed spice and dried fruit until evenly distributed. Add the egg and tea and bring the mixture together to form a dough. Knead on a clean work surface until smooth. Place back in the bowl, cover with oiled cling film and leave until doubled in size - at least one hour. Add the egg and tea and bring the mixture together to form a dough. Knead on a clean work surface until smooth. Place back in the bowl, cover with oiled cling film and leave until doubled in size - at least one hour. Preheat the oven to 200C/180C fan/400F/Gas 6 and grease a 900g/2lb loaf tin. Preheat the oven to 200C/180C fan/400F/Gas 6 and grease a 900g/2lb loaf tin. Knock back the dough, then shape it and fit it into the loaf tin. Cover again with oiled cling film and prove for a further 30 minutes. Remove the cling film and bake in the centre of the oven for 20 minutes. Knock back the dough, then shape it and fit it into the loaf tin. Cover again with oiled cling film and prove for a further 30 minutes. Remove the cling film and bake in the centre of the oven for 20 minutes. Cover the bara brith with aluminium foil and continue to bake for a further 25 minutes. Remove from the oven, turn it out of the tin and leave to cool on a wire rack for 20 minutes. Cover the bara brith with aluminium foil and continue to bake for a further 25 minutes. Remove from the oven, turn it out of the tin and leave to cool on a wire rack for 20 minutes. For the sugar syrup, bring 50ml/1¾fl oz of water and the sugar to the boil in a small saucepan and cook until syrupy. Remove from the heat and brush the loaf with the glaze. Leave to cool completely before cutting. Serve in slices with butter, if you like For the sugar syrup, bring 50ml/1¾fl oz of water and the sugar to the boil in a small saucepan and cook until syrupy. Remove from the heat and brush the loaf with the glaze. Leave to cool completely before cutting. Serve in slices with butter, if you like | {
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"title": "Traditional bara brith recipe",
"content": "An average of 4.8 out of 5 stars from 5 ratings This bara brith is made the traditional way using fresh yeast. Most supermarket with their own in-store bakery will sell, or sometimes give away, fresh yeast. 450g/1lb strong white flour7g salt 20g/¾oz fresh yeast75g/2½oz butter, plus extra for greasing and to serve50g/1¾oz brown sugar2 tsp mixed spice 350g/12oz mixed dried fruit, such as raisins, currants, sultanas and cranberries1 free-range egg 225ml/8fl oz strong warm teaoil, for greasingbutter, to serve (optional) 450g/1lb strong white flour 7g salt 20g/¾oz fresh yeast 75g/2½oz butter, plus extra for greasing and to serve 50g/1¾oz brown sugar 2 tsp mixed spice 350g/12oz mixed dried fruit, such as raisins, currants, sultanas and cranberries 1 free-range egg 225ml/8fl oz strong warm tea oil, for greasing butter, to serve (optional) 50g/1¾oz caster sugar 50g/1¾oz caster sugar Method Place the flour, salt and yeast in a large mixing bowl and then rub in the butter using your fingers until the mixture resembles fine breadcrumbs. Mix in the sugar, mixed spice and dried fruit until evenly distributed. Add the egg and tea and bring the mixture together to form a dough. Knead on a clean work surface until smooth. Place back in the bowl, cover with oiled cling film and leave until doubled in size - at least one hour.Preheat the oven to 200C/180C fan/400F/Gas 6 and grease a 900g/2lb loaf tin.Knock back the dough, then shape it and fit it into the loaf tin. Cover again with oiled cling film and prove for a further 30 minutes. Remove the cling film and bake in the centre of the oven for 20 minutes. Cover the bara brith with aluminium foil and continue to bake for a further 25 minutes. Remove from the oven, turn it out of the tin and leave to cool on a wire rack for 20 minutes. For the sugar syrup, bring 50ml/1¾fl oz of water and the sugar to the boil in a small saucepan and cook until syrupy. Remove from the heat and brush the loaf with the glaze. Leave to cool completely before cutting. Serve in slices with butter, if you like Place the flour, salt and yeast in a large mixing bowl and then rub in the butter using your fingers until the mixture resembles fine breadcrumbs. Mix in the sugar, mixed spice and dried fruit until evenly distributed. Place the flour, salt and yeast in a large mixing bowl and then rub in the butter using your fingers until the mixture resembles fine breadcrumbs. Mix in the sugar, mixed spice and dried fruit until evenly distributed. Add the egg and tea and bring the mixture together to form a dough. Knead on a clean work surface until smooth. Place back in the bowl, cover with oiled cling film and leave until doubled in size - at least one hour. Add the egg and tea and bring the mixture together to form a dough. Knead on a clean work surface until smooth. Place back in the bowl, cover with oiled cling film and leave until doubled in size - at least one hour. Preheat the oven to 200C/180C fan/400F/Gas 6 and grease a 900g/2lb loaf tin. Preheat the oven to 200C/180C fan/400F/Gas 6 and grease a 900g/2lb loaf tin. Knock back the dough, then shape it and fit it into the loaf tin. Cover again with oiled cling film and prove for a further 30 minutes. Remove the cling film and bake in the centre of the oven for 20 minutes. Knock back the dough, then shape it and fit it into the loaf tin. Cover again with oiled cling film and prove for a further 30 minutes. Remove the cling film and bake in the centre of the oven for 20 minutes. Cover the bara brith with aluminium foil and continue to bake for a further 25 minutes. Remove from the oven, turn it out of the tin and leave to cool on a wire rack for 20 minutes. Cover the bara brith with aluminium foil and continue to bake for a further 25 minutes. Remove from the oven, turn it out of the tin and leave to cool on a wire rack for 20 minutes. For the sugar syrup, bring 50ml/1¾fl oz of water and the sugar to the boil in a small saucepan and cook until syrupy. Remove from the heat and brush the loaf with the glaze. Leave to cool completely before cutting. Serve in slices with butter, if you like For the sugar syrup, bring 50ml/1¾fl oz of water and the sugar to the boil in a small saucepan and cook until syrupy. Remove from the heat and brush the loaf with the glaze. Leave to cool completely before cutting. Serve in slices with butter, if you like"
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} | 94aa7ebd08aaabe12c12515e95a7dd98ddbbbdb57be86206e9706d9adb75c24d | Salted caramel and apple rolls recipe
An average of 3.3 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salted_caramel_and_apple_43744_16x9.jpg Part Danish pastry, part sticky bun, these upmarket salted caramel tea-time rolls are simply delicious 200g/7oz caster sugar1 tbsp water200ml/7fl oz whipping cream3 Granny Smith apples, peeled, cored, chopped into small cubes3/4 tsp sea salt 200g/7oz caster sugar 1 tbsp water 200ml/7fl oz whipping cream 3 Granny Smith apples, peeled, cored, chopped into small cubes 3/4 tsp sea salt 250ml/8½fl oz full-fat milk25g/1oz butter500g/1lb strong white flour1tsp salt1 x 7g/¼oz sachet fast-action dried yeastvegetable oil, for greasing 250ml/8½fl oz full-fat milk 25g/1oz butter 500g/1lb strong white flour 1tsp salt 1 x 7g/¼oz sachet fast-action dried yeast vegetable oil, for greasing Method For the filling, heat the sugar and water in a large saucepan set over a medium heat until the sugar melts and forms a caramel. (Do not stir the caramel.)Meanwhile, gently warm the cream in a saucepan. Carefully, add one-third of the cream to the caramel and, once the bubbling has subsided, whisk in the remaining cream and sea salt. Pour the mixture into a bowl and set aside until completely cooked.For the dough, warm the milk and butter in a saucepan until the butter has melted and the mixture is lukewarm.Sift the flour and salt into a large bowl. Make a well in the centre and add the yeast.Stir the milk mixture into the flour mixture until the contents of the bowl comes together as a dough.Turn the dough out onto a lightly floured 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 and line with greaseproof paper.Knock the dough back to its original size and turn out onto a lightly floured work surface. Roll the dough out into a large rectangle.Drizzle half of the caramel over the dough then scatter with the chopped apples. Roll the dough into a tight cylinder and cut twelve 4cm/1½in slices from it. Place the rolls, cut-side facing upwards, onto the baking trays. Cover with a tea towel and set aside to rise for 30 minutes.Preheat the oven to 200C/400F/Gas 6.Bake the rolls in the oven for 25-35 minutes, or until risen and golden-brown. Remove the rolls from the oven and set aside to cool on a cooling rack. Drizzle with the remaining caramel. For the filling, heat the sugar and water in a large saucepan set over a medium heat until the sugar melts and forms a caramel. (Do not stir the caramel.) For the filling, heat the sugar and water in a large saucepan set over a medium heat until the sugar melts and forms a caramel. (Do not stir the caramel.) Meanwhile, gently warm the cream in a saucepan. Carefully, add one-third of the cream to the caramel and, once the bubbling has subsided, whisk in the remaining cream and sea salt. Pour the mixture into a bowl and set aside until completely cooked. Meanwhile, gently warm the cream in a saucepan. Carefully, add one-third of the cream to the caramel and, once the bubbling has subsided, whisk in the remaining cream and sea salt. Pour the mixture into a bowl and set aside until completely cooked. For the dough, warm the milk and butter in a saucepan until the butter has melted and the mixture is lukewarm. For the dough, warm the milk and butter in a saucepan until the butter has melted and the mixture is lukewarm. Sift the flour and salt into a large bowl. Make a well in the centre and add the yeast. Sift the flour and salt into a large bowl. Make a well in the centre and add the yeast. Stir the milk mixture into the flour mixture until the contents of the bowl comes together as a dough. Stir the milk mixture into the flour mixture until the contents of the bowl comes together as a dough. Turn the dough out onto a lightly floured surface and knead for five minutes, or until the dough is smooth and elastic. Turn the dough out onto a lightly floured 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 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 and line with greaseproof paper. Lightly grease two baking trays and line with greaseproof paper. Knock the dough back to its original size and turn out onto a lightly floured work surface. Roll the dough out into a large rectangle. Knock the dough back to its original size and turn out onto a lightly floured work surface. Roll the dough out into a large rectangle. Drizzle half of the caramel over the dough then scatter with the chopped apples. Roll the dough into a tight cylinder and cut twelve 4cm/1½in slices from it. Drizzle half of the caramel over the dough then scatter with the chopped apples. Roll the dough into a tight cylinder and cut twelve 4cm/1½in slices from it. Place the rolls, cut-side facing upwards, onto the baking trays. Cover with a tea towel and set aside to rise for 30 minutes. Place the rolls, cut-side facing upwards, onto the baking trays. Cover with a tea towel and set aside to rise for 30 minutes. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Bake the rolls in the oven for 25-35 minutes, or until risen and golden-brown. Remove the rolls from the oven and set aside to cool on a cooling rack. Drizzle with the remaining caramel. Bake the rolls in the oven for 25-35 minutes, or until risen and golden-brown. Remove the rolls from the oven and set aside to cool on a cooling rack. Drizzle with the remaining caramel. | {
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"title": "Salted caramel and apple rolls recipe",
"content": "An average of 3.3 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salted_caramel_and_apple_43744_16x9.jpg Part Danish pastry, part sticky bun, these upmarket salted caramel tea-time rolls are simply delicious 200g/7oz caster sugar1 tbsp water200ml/7fl oz whipping cream3 Granny Smith apples, peeled, cored, chopped into small cubes3/4 tsp sea salt 200g/7oz caster sugar 1 tbsp water 200ml/7fl oz whipping cream 3 Granny Smith apples, peeled, cored, chopped into small cubes 3/4 tsp sea salt 250ml/8½fl oz full-fat milk25g/1oz butter500g/1lb strong white flour1tsp salt1 x 7g/¼oz sachet fast-action dried yeastvegetable oil, for greasing 250ml/8½fl oz full-fat milk 25g/1oz butter 500g/1lb strong white flour 1tsp salt 1 x 7g/¼oz sachet fast-action dried yeast vegetable oil, for greasing Method For the filling, heat the sugar and water in a large saucepan set over a medium heat until the sugar melts and forms a caramel. (Do not stir the caramel.)Meanwhile, gently warm the cream in a saucepan. Carefully, add one-third of the cream to the caramel and, once the bubbling has subsided, whisk in the remaining cream and sea salt. Pour the mixture into a bowl and set aside until completely cooked.For the dough, warm the milk and butter in a saucepan until the butter has melted and the mixture is lukewarm.Sift the flour and salt into a large bowl. Make a well in the centre and add the yeast.Stir the milk mixture into the flour mixture until the contents of the bowl comes together as a dough.Turn the dough out onto a lightly floured 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 and line with greaseproof paper.Knock the dough back to its original size and turn out onto a lightly floured work surface. Roll the dough out into a large rectangle.Drizzle half of the caramel over the dough then scatter with the chopped apples. Roll the dough into a tight cylinder and cut twelve 4cm/1½in slices from it. Place the rolls, cut-side facing upwards, onto the baking trays. Cover with a tea towel and set aside to rise for 30 minutes.Preheat the oven to 200C/400F/Gas 6.Bake the rolls in the oven for 25-35 minutes, or until risen and golden-brown. Remove the rolls from the oven and set aside to cool on a cooling rack. Drizzle with the remaining caramel. For the filling, heat the sugar and water in a large saucepan set over a medium heat until the sugar melts and forms a caramel. (Do not stir the caramel.) For the filling, heat the sugar and water in a large saucepan set over a medium heat until the sugar melts and forms a caramel. (Do not stir the caramel.) Meanwhile, gently warm the cream in a saucepan. Carefully, add one-third of the cream to the caramel and, once the bubbling has subsided, whisk in the remaining cream and sea salt. Pour the mixture into a bowl and set aside until completely cooked. Meanwhile, gently warm the cream in a saucepan. Carefully, add one-third of the cream to the caramel and, once the bubbling has subsided, whisk in the remaining cream and sea salt. Pour the mixture into a bowl and set aside until completely cooked. For the dough, warm the milk and butter in a saucepan until the butter has melted and the mixture is lukewarm. For the dough, warm the milk and butter in a saucepan until the butter has melted and the mixture is lukewarm. Sift the flour and salt into a large bowl. Make a well in the centre and add the yeast. Sift the flour and salt into a large bowl. Make a well in the centre and add the yeast. Stir the milk mixture into the flour mixture until the contents of the bowl comes together as a dough. Stir the milk mixture into the flour mixture until the contents of the bowl comes together as a dough. Turn the dough out onto a lightly floured surface and knead for five minutes, or until the dough is smooth and elastic. Turn the dough out onto a lightly floured 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 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 and line with greaseproof paper. Lightly grease two baking trays and line with greaseproof paper. Knock the dough back to its original size and turn out onto a lightly floured work surface. Roll the dough out into a large rectangle. Knock the dough back to its original size and turn out onto a lightly floured work surface. Roll the dough out into a large rectangle. Drizzle half of the caramel over the dough then scatter with the chopped apples. Roll the dough into a tight cylinder and cut twelve 4cm/1½in slices from it. Drizzle half of the caramel over the dough then scatter with the chopped apples. Roll the dough into a tight cylinder and cut twelve 4cm/1½in slices from it. Place the rolls, cut-side facing upwards, onto the baking trays. Cover with a tea towel and set aside to rise for 30 minutes. Place the rolls, cut-side facing upwards, onto the baking trays. Cover with a tea towel and set aside to rise for 30 minutes. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Bake the rolls in the oven for 25-35 minutes, or until risen and golden-brown. Remove the rolls from the oven and set aside to cool on a cooling rack. Drizzle with the remaining caramel. Bake the rolls in the oven for 25-35 minutes, or until risen and golden-brown. Remove the rolls from the oven and set aside to cool on a cooling rack. Drizzle with the remaining caramel."
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} | 6ae0ea6d9600df40e14e23808c150cb65a7f9b8bb3abf294990c1bdab4713dc7 | Southern fried chicken with garlic butter, fried potatoes and bread recipe
For the bread, place all the ingredients into a bowl and mix well with your hands to form a soft dough, then tip out onto a lightly floured work surface and knead until the dough is very elastic. (Alternatively place into a kitchen mixer fitted with a dough hook and mix until soft and elastic.)Place into a bowl, cover and leave in a warm place to rise for one hour. Lightly oil a 1kg/2lb loaf tin.When the dough has doubled in size, uncover the dough and knock back with a couple of light kneads. Cover the dough with a tea towel and leave to rest on the work surface for five minutes.Uncover the dough and lightly flatten it into a rectangle, roughly the width of the loaf tin. Roll the dough up into a cylinder and place into the tin, seam side down, tucking the ends underneath.Set aside in a warm place, covered with a clean tea towel, to rise for 30 minutes.Preheat the oven to 210C/190C Fan/Gas 7.Place the tin in the oven and bake for 35-45 minutes until golden-brown.Remove and cool in the tin for 10 minutes before tipping out and allowing to cool to room temperature.For the southern fried chicken, heat a deep fat fryer to 170C/320F and the oven to 180C/160C Fan/Gas 4. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)Place the breadcrumbs, lemon zest, cayenne, garlic salt, thyme, oregano, pepper and sea salt flakes into a large bowl and mix until well combined.Cut three deep slashes into the flesh of each chicken drumstick. Then dip each drumstick into the beaten egg.Dip the chicken into the breadcrumb mixture and toss to coat well, pressing the breadcrumbs into the chicken.Carefully lower a few pieces of chicken into the fat fryer and fry until golden brown and crisp – about 5-10 minutes – turning several times, so all parts will have been submerged in the oil.Transfer to a baking tray and place in the oven for 15-20 minutes, or until completely cooked through.For the garlic butter and potatoes, heat a little of the butter with the olive oil in a large frying pan. Add the sliced potatoes and fry over a medium heat until softened and golden brown.Remove the potatoes with a fish slice and set aside to drain on kitchen paper.Add the garlic to the pan and fry gently for a couple of minutes. Then add the rest of the butter and heat until melted.Stir in the flat leaf parsley and season well with salt and black pepper and a squeeze of lemon.Place a couple of drumsticks onto each serving plate, pile some fried potato alongside then drizzle the garlic butter over the top. Serve with a chunk of bread. For the bread, place all the ingredients into a bowl and mix well with your hands to form a soft dough, then tip out onto a lightly floured work surface and knead until the dough is very elastic. (Alternatively place into a kitchen mixer fitted with a dough hook and mix until soft and elastic.) For the bread, place all the ingredients into a bowl and mix well with your hands to form a soft dough, then tip out onto a lightly floured work surface and knead until the dough is very elastic. (Alternatively place into a kitchen mixer fitted with a dough hook and mix until soft and elastic.) Place into a bowl, cover and leave in a warm place to rise for one hour. Place into a bowl, cover and leave in a warm place to rise for one hour. Lightly oil a 1kg/2lb loaf tin. Lightly oil a 1kg/2lb loaf tin. When the dough has doubled in size, uncover the dough and knock back with a couple of light kneads. When the dough has doubled in size, uncover the dough and knock back with a couple of light kneads. Cover the dough with a tea towel and leave to rest on the work surface for five minutes. Cover the dough with a tea towel and leave to rest on the work surface for five minutes. Uncover the dough and lightly flatten it into a rectangle, roughly the width of the loaf tin. Roll the dough up into a cylinder and place into the tin, seam side down, tucking the ends underneath. Uncover the dough and lightly flatten it into a rectangle, roughly the width of the loaf tin. Roll the dough up into a cylinder and place into the tin, seam side down, tucking the ends underneath. Set aside in a warm place, covered with a clean tea towel, to rise for 30 minutes. Set aside in a warm place, covered with a clean tea towel, to rise for 30 minutes. Preheat the oven to 210C/190C Fan/Gas 7. Preheat the oven to 210C/190C Fan/Gas 7. Place the tin in the oven and bake for 35-45 minutes until golden-brown. Place the tin in the oven and bake for 35-45 minutes until golden-brown. Remove and cool in the tin for 10 minutes before tipping out and allowing to cool to room temperature. Remove and cool in the tin for 10 minutes before tipping out and allowing to cool to room temperature. For the southern fried chicken, heat a deep fat fryer to 170C/320F and the oven to 180C/160C Fan/Gas 4. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) For the southern fried chicken, heat a deep fat fryer to 170C/320F and the oven to 180C/160C Fan/Gas 4. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Place the breadcrumbs, lemon zest, cayenne, garlic salt, thyme, oregano, pepper and sea salt flakes into a large bowl and mix until well combined. Place the breadcrumbs, lemon zest, cayenne, garlic salt, thyme, oregano, pepper and sea salt flakes into a large bowl and mix until well combined. Cut three deep slashes into the flesh of each chicken drumstick. Then dip each drumstick into the beaten egg. Cut three deep slashes into the flesh of each chicken drumstick. Then dip each drumstick into the beaten egg. Dip the chicken into the breadcrumb mixture and toss to coat well, pressing the breadcrumbs into the chicken. Dip the chicken into the breadcrumb mixture and toss to coat well, pressing the breadcrumbs into the chicken. Carefully lower a few pieces of chicken into the fat fryer and fry until golden brown and crisp – about 5-10 minutes – turning several times, so all parts will have been submerged in the oil. Carefully lower a few pieces of chicken into the fat fryer and fry until golden brown and crisp – about 5-10 minutes – turning several times, so all parts will have been submerged in the oil. Transfer to a baking tray and place in the oven for 15-20 minutes, or until completely cooked through. Transfer to a baking tray and place in the oven for 15-20 minutes, or until completely cooked through. For the garlic butter and potatoes, heat a little of the butter with the olive oil in a large frying pan. Add the sliced potatoes and fry over a medium heat until softened and golden brown. For the garlic butter and potatoes, heat a little of the butter with the olive oil in a large frying pan. Add the sliced potatoes and fry over a medium heat until softened and golden brown. Remove the potatoes with a fish slice and set aside to drain on kitchen paper. Remove the potatoes with a fish slice and set aside to drain on kitchen paper. Add the garlic to the pan and fry gently for a couple of minutes. Then add the rest of the butter and heat until melted. Add the garlic to the pan and fry gently for a couple of minutes. Then add the rest of the butter and heat until melted. Stir in the flat leaf parsley and season well with salt and black pepper and a squeeze of lemon. Stir in the flat leaf parsley and season well with salt and black pepper and a squeeze of lemon. Place a couple of drumsticks onto each serving plate, pile some fried potato alongside then drizzle the garlic butter over the top. Serve with a chunk of bread. Place a couple of drumsticks onto each serving plate, pile some fried potato alongside then drizzle the garlic butter over the top. Serve with a chunk of bread. | {
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"title": "Southern fried chicken with garlic butter, fried potatoes and bread recipe",
"content": "For the bread, place all the ingredients into a bowl and mix well with your hands to form a soft dough, then tip out onto a lightly floured work surface and knead until the dough is very elastic. (Alternatively place into a kitchen mixer fitted with a dough hook and mix until soft and elastic.)Place into a bowl, cover and leave in a warm place to rise for one hour. Lightly oil a 1kg/2lb loaf tin.When the dough has doubled in size, uncover the dough and knock back with a couple of light kneads. Cover the dough with a tea towel and leave to rest on the work surface for five minutes.Uncover the dough and lightly flatten it into a rectangle, roughly the width of the loaf tin. Roll the dough up into a cylinder and place into the tin, seam side down, tucking the ends underneath.Set aside in a warm place, covered with a clean tea towel, to rise for 30 minutes.Preheat the oven to 210C/190C Fan/Gas 7.Place the tin in the oven and bake for 35-45 minutes until golden-brown.Remove and cool in the tin for 10 minutes before tipping out and allowing to cool to room temperature.For the southern fried chicken, heat a deep fat fryer to 170C/320F and the oven to 180C/160C Fan/Gas 4. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)Place the breadcrumbs, lemon zest, cayenne, garlic salt, thyme, oregano, pepper and sea salt flakes into a large bowl and mix until well combined.Cut three deep slashes into the flesh of each chicken drumstick. Then dip each drumstick into the beaten egg.Dip the chicken into the breadcrumb mixture and toss to coat well, pressing the breadcrumbs into the chicken.Carefully lower a few pieces of chicken into the fat fryer and fry until golden brown and crisp – about 5-10 minutes – turning several times, so all parts will have been submerged in the oil.Transfer to a baking tray and place in the oven for 15-20 minutes, or until completely cooked through.For the garlic butter and potatoes, heat a little of the butter with the olive oil in a large frying pan. Add the sliced potatoes and fry over a medium heat until softened and golden brown.Remove the potatoes with a fish slice and set aside to drain on kitchen paper.Add the garlic to the pan and fry gently for a couple of minutes. Then add the rest of the butter and heat until melted.Stir in the flat leaf parsley and season well with salt and black pepper and a squeeze of lemon.Place a couple of drumsticks onto each serving plate, pile some fried potato alongside then drizzle the garlic butter over the top. Serve with a chunk of bread. For the bread, place all the ingredients into a bowl and mix well with your hands to form a soft dough, then tip out onto a lightly floured work surface and knead until the dough is very elastic. (Alternatively place into a kitchen mixer fitted with a dough hook and mix until soft and elastic.) For the bread, place all the ingredients into a bowl and mix well with your hands to form a soft dough, then tip out onto a lightly floured work surface and knead until the dough is very elastic. (Alternatively place into a kitchen mixer fitted with a dough hook and mix until soft and elastic.) Place into a bowl, cover and leave in a warm place to rise for one hour. Place into a bowl, cover and leave in a warm place to rise for one hour. Lightly oil a 1kg/2lb loaf tin. Lightly oil a 1kg/2lb loaf tin. When the dough has doubled in size, uncover the dough and knock back with a couple of light kneads. When the dough has doubled in size, uncover the dough and knock back with a couple of light kneads. Cover the dough with a tea towel and leave to rest on the work surface for five minutes. Cover the dough with a tea towel and leave to rest on the work surface for five minutes. Uncover the dough and lightly flatten it into a rectangle, roughly the width of the loaf tin. Roll the dough up into a cylinder and place into the tin, seam side down, tucking the ends underneath. Uncover the dough and lightly flatten it into a rectangle, roughly the width of the loaf tin. Roll the dough up into a cylinder and place into the tin, seam side down, tucking the ends underneath. Set aside in a warm place, covered with a clean tea towel, to rise for 30 minutes. Set aside in a warm place, covered with a clean tea towel, to rise for 30 minutes. Preheat the oven to 210C/190C Fan/Gas 7. Preheat the oven to 210C/190C Fan/Gas 7. Place the tin in the oven and bake for 35-45 minutes until golden-brown. Place the tin in the oven and bake for 35-45 minutes until golden-brown. Remove and cool in the tin for 10 minutes before tipping out and allowing to cool to room temperature. Remove and cool in the tin for 10 minutes before tipping out and allowing to cool to room temperature. For the southern fried chicken, heat a deep fat fryer to 170C/320F and the oven to 180C/160C Fan/Gas 4. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) For the southern fried chicken, heat a deep fat fryer to 170C/320F and the oven to 180C/160C Fan/Gas 4. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Place the breadcrumbs, lemon zest, cayenne, garlic salt, thyme, oregano, pepper and sea salt flakes into a large bowl and mix until well combined. Place the breadcrumbs, lemon zest, cayenne, garlic salt, thyme, oregano, pepper and sea salt flakes into a large bowl and mix until well combined. Cut three deep slashes into the flesh of each chicken drumstick. Then dip each drumstick into the beaten egg. Cut three deep slashes into the flesh of each chicken drumstick. Then dip each drumstick into the beaten egg. Dip the chicken into the breadcrumb mixture and toss to coat well, pressing the breadcrumbs into the chicken. Dip the chicken into the breadcrumb mixture and toss to coat well, pressing the breadcrumbs into the chicken. Carefully lower a few pieces of chicken into the fat fryer and fry until golden brown and crisp – about 5-10 minutes – turning several times, so all parts will have been submerged in the oil. Carefully lower a few pieces of chicken into the fat fryer and fry until golden brown and crisp – about 5-10 minutes – turning several times, so all parts will have been submerged in the oil. Transfer to a baking tray and place in the oven for 15-20 minutes, or until completely cooked through. Transfer to a baking tray and place in the oven for 15-20 minutes, or until completely cooked through. For the garlic butter and potatoes, heat a little of the butter with the olive oil in a large frying pan. Add the sliced potatoes and fry over a medium heat until softened and golden brown. For the garlic butter and potatoes, heat a little of the butter with the olive oil in a large frying pan. Add the sliced potatoes and fry over a medium heat until softened and golden brown. Remove the potatoes with a fish slice and set aside to drain on kitchen paper. Remove the potatoes with a fish slice and set aside to drain on kitchen paper. Add the garlic to the pan and fry gently for a couple of minutes. Then add the rest of the butter and heat until melted. Add the garlic to the pan and fry gently for a couple of minutes. Then add the rest of the butter and heat until melted. Stir in the flat leaf parsley and season well with salt and black pepper and a squeeze of lemon. Stir in the flat leaf parsley and season well with salt and black pepper and a squeeze of lemon. Place a couple of drumsticks onto each serving plate, pile some fried potato alongside then drizzle the garlic butter over the top. Serve with a chunk of bread. Place a couple of drumsticks onto each serving plate, pile some fried potato alongside then drizzle the garlic butter over the top. Serve with a chunk of bread."
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} | 7aaa4b5a4adf244e0d92e5a666907c075b45d5bfb045294774dda42e9c962b95 | Panettone recipe
An average of 3.9 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/panettone_16322_16x9.jpg Paul Hollywood’s version of panettone is a recipe that sits between the classic panettone and a brioche. You will need an 18cm/7in panettone tin. 500g/1lb 2oz strong white flour 7g salt 50g/2oz caster sugar 2 x 7g sachets instant yeast 140ml/5fl oz warm milk 5 free-range eggs, at room temperature, plus extra for egg wash250g/9oz unsalted butter, softened, plus extra for greasing120g/4½oz dried cherries120g/4½oz dried sultanas120g/4½oz dried currants100g/3½oz whole blanched almonds 500g/1lb 2oz strong white flour 7g salt 50g/2oz caster sugar 2 x 7g sachets instant yeast 140ml/5fl oz warm milk 5 free-range eggs, at room temperature, plus extra for egg wash 250g/9oz unsalted butter, softened, plus extra for greasing 120g/4½oz dried cherries 120g/4½oz dried sultanas 120g/4½oz dried currants 100g/3½oz whole blanched almonds Method Place the flour, salt, sugar, yeast, milk and the eggs into the bowl of a free-standing mixer fitted with a dough hook.Mix slowly for two minutes, then increase the speed to medium and mix for a further 6-8 minutes until you have a soft dough. Add the softened butter and mix for another 5-8 minutes. Remember to scrape down the bowl periodically to ensure that the dough mixes well. It will be very soft.Add the dried fruit and nuts. Mix until all is incorporated. Tip the dough into a bowl, cover with clingfilm and chill overnight until the dough has firmed up enough for you to able to shape it.Prepare a 18cm/7in panettone tin by brushing the inside generously with melted butter. Remove the panettone dough from the fridge.Knock back the dough, shape into a ball and place into the tin.Leave to prove at room temperature for a further 2-3 hours, until the dough just starts to dome over the top of the tin.Preheat the oven to 180C/350F/Gas 4. Brush the top of the panettone with egg wash and bake for about 25 minutes. Reduce the temperature to 150C/300F/Gas 2 and bake for a further 35 minutes, or until a skewer comes out clean. Check the panettone periodically in case of oven hot spots. Bear in mind that the sugar and butter in the dough could brown too much before it is actually fully baked. Remove the panettone from the tin immediately and allow to cool. Place the flour, salt, sugar, yeast, milk and the eggs into the bowl of a free-standing mixer fitted with a dough hook. Place the flour, salt, sugar, yeast, milk and the eggs into the bowl of a free-standing mixer fitted with a dough hook. Mix slowly for two minutes, then increase the speed to medium and mix for a further 6-8 minutes until you have a soft dough. Mix slowly for two minutes, then increase the speed to medium and mix for a further 6-8 minutes until you have a soft dough. Add the softened butter and mix for another 5-8 minutes. Remember to scrape down the bowl periodically to ensure that the dough mixes well. It will be very soft. Add the softened butter and mix for another 5-8 minutes. Remember to scrape down the bowl periodically to ensure that the dough mixes well. It will be very soft. Add the dried fruit and nuts. Mix until all is incorporated. Add the dried fruit and nuts. Mix until all is incorporated. Tip the dough into a bowl, cover with clingfilm and chill overnight until the dough has firmed up enough for you to able to shape it. Tip the dough into a bowl, cover with clingfilm and chill overnight until the dough has firmed up enough for you to able to shape it. Prepare a 18cm/7in panettone tin by brushing the inside generously with melted butter. Prepare a 18cm/7in panettone tin by brushing the inside generously with melted butter. Remove the panettone dough from the fridge. Remove the panettone dough from the fridge. Knock back the dough, shape into a ball and place into the tin. Knock back the dough, shape into a ball and place into the tin. Leave to prove at room temperature for a further 2-3 hours, until the dough just starts to dome over the top of the tin. Leave to prove at room temperature for a further 2-3 hours, until the dough just starts to dome over the top of the tin. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Brush the top of the panettone with egg wash and bake for about 25 minutes. Reduce the temperature to 150C/300F/Gas 2 and bake for a further 35 minutes, or until a skewer comes out clean. Check the panettone periodically in case of oven hot spots. Bear in mind that the sugar and butter in the dough could brown too much before it is actually fully baked. Brush the top of the panettone with egg wash and bake for about 25 minutes. Reduce the temperature to 150C/300F/Gas 2 and bake for a further 35 minutes, or until a skewer comes out clean. Check the panettone periodically in case of oven hot spots. Bear in mind that the sugar and butter in the dough could brown too much before it is actually fully baked. Remove the panettone from the tin immediately and allow to cool. Remove the panettone from the tin immediately and allow to cool. | {
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"content": "An average of 3.9 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/panettone_16322_16x9.jpg Paul Hollywood’s version of panettone is a recipe that sits between the classic panettone and a brioche. You will need an 18cm/7in panettone tin. 500g/1lb 2oz strong white flour 7g salt 50g/2oz caster sugar 2 x 7g sachets instant yeast 140ml/5fl oz warm milk 5 free-range eggs, at room temperature, plus extra for egg wash250g/9oz unsalted butter, softened, plus extra for greasing120g/4½oz dried cherries120g/4½oz dried sultanas120g/4½oz dried currants100g/3½oz whole blanched almonds 500g/1lb 2oz strong white flour 7g salt 50g/2oz caster sugar 2 x 7g sachets instant yeast 140ml/5fl oz warm milk 5 free-range eggs, at room temperature, plus extra for egg wash 250g/9oz unsalted butter, softened, plus extra for greasing 120g/4½oz dried cherries 120g/4½oz dried sultanas 120g/4½oz dried currants 100g/3½oz whole blanched almonds Method Place the flour, salt, sugar, yeast, milk and the eggs into the bowl of a free-standing mixer fitted with a dough hook.Mix slowly for two minutes, then increase the speed to medium and mix for a further 6-8 minutes until you have a soft dough. Add the softened butter and mix for another 5-8 minutes. Remember to scrape down the bowl periodically to ensure that the dough mixes well. It will be very soft.Add the dried fruit and nuts. Mix until all is incorporated. Tip the dough into a bowl, cover with clingfilm and chill overnight until the dough has firmed up enough for you to able to shape it.Prepare a 18cm/7in panettone tin by brushing the inside generously with melted butter. Remove the panettone dough from the fridge.Knock back the dough, shape into a ball and place into the tin.Leave to prove at room temperature for a further 2-3 hours, until the dough just starts to dome over the top of the tin.Preheat the oven to 180C/350F/Gas 4. Brush the top of the panettone with egg wash and bake for about 25 minutes. Reduce the temperature to 150C/300F/Gas 2 and bake for a further 35 minutes, or until a skewer comes out clean. Check the panettone periodically in case of oven hot spots. Bear in mind that the sugar and butter in the dough could brown too much before it is actually fully baked. Remove the panettone from the tin immediately and allow to cool. Place the flour, salt, sugar, yeast, milk and the eggs into the bowl of a free-standing mixer fitted with a dough hook. Place the flour, salt, sugar, yeast, milk and the eggs into the bowl of a free-standing mixer fitted with a dough hook. Mix slowly for two minutes, then increase the speed to medium and mix for a further 6-8 minutes until you have a soft dough. Mix slowly for two minutes, then increase the speed to medium and mix for a further 6-8 minutes until you have a soft dough. Add the softened butter and mix for another 5-8 minutes. Remember to scrape down the bowl periodically to ensure that the dough mixes well. It will be very soft. Add the softened butter and mix for another 5-8 minutes. Remember to scrape down the bowl periodically to ensure that the dough mixes well. It will be very soft. Add the dried fruit and nuts. Mix until all is incorporated. Add the dried fruit and nuts. Mix until all is incorporated. Tip the dough into a bowl, cover with clingfilm and chill overnight until the dough has firmed up enough for you to able to shape it. Tip the dough into a bowl, cover with clingfilm and chill overnight until the dough has firmed up enough for you to able to shape it. Prepare a 18cm/7in panettone tin by brushing the inside generously with melted butter. Prepare a 18cm/7in panettone tin by brushing the inside generously with melted butter. Remove the panettone dough from the fridge. Remove the panettone dough from the fridge. Knock back the dough, shape into a ball and place into the tin. Knock back the dough, shape into a ball and place into the tin. Leave to prove at room temperature for a further 2-3 hours, until the dough just starts to dome over the top of the tin. Leave to prove at room temperature for a further 2-3 hours, until the dough just starts to dome over the top of the tin. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Brush the top of the panettone with egg wash and bake for about 25 minutes. Reduce the temperature to 150C/300F/Gas 2 and bake for a further 35 minutes, or until a skewer comes out clean. Check the panettone periodically in case of oven hot spots. Bear in mind that the sugar and butter in the dough could brown too much before it is actually fully baked. Brush the top of the panettone with egg wash and bake for about 25 minutes. Reduce the temperature to 150C/300F/Gas 2 and bake for a further 35 minutes, or until a skewer comes out clean. Check the panettone periodically in case of oven hot spots. Bear in mind that the sugar and butter in the dough could brown too much before it is actually fully baked. Remove the panettone from the tin immediately and allow to cool. Remove the panettone from the tin immediately and allow to cool."
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} | 9015651f62f491ef92d4004d958426e415aa4044682d112858ee1bd56d57699e | Pitta bread recipe
An average of 4.5 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pitta_bread_97296_16x9.jpg Freshly baked pittas are far superior to shop-bought and are amazingly simple to make. Try them stuffed with souvlaki or dipped into hummus. 250g/9oz strong white flour, plus extra for dusting1 x 7g sachet instant yeast20g/⅔oz nigella seeds or black onion seeds1 tsp salt160ml/5½fl oz water2 tsp olive oil, plus extra for kneading 250g/9oz strong white flour, plus extra for dusting 1 x 7g sachet instant yeast 20g/⅔oz nigella seeds or black onion seeds 1 tsp salt 160ml/5½fl oz water 2 tsp olive oil, plus extra for kneading Method In a bowl, mix together the flour, yeast, nigella seeds and salt. Add 120ml/4fl oz of the water and 1½ teaspoons of oil. Using your fingers mix the ingredients together. Gradually add the remaining water and oil until all the flour has come away from the sides and you have a soft dough. (You may not need all the water; the dough should be soft and not sticky.)Pour a little oil onto your work top. Place the dough on top and knead for 5-10 minutes. The dough will be wet in the beginning but will form a smooth dough once kneaded. Once a smooth dough is achieved, place it into a clean, oiled bowl. Cover and leave to prove until doubled in size.Preheat the oven to 250C/475F/Gas 9 and place a clean baking tray or baking stone on the middle shelf. When the dough has doubled in size, tip it out onto a work surface dusted with flour. Knock the dough back by folding it inwards over and over again until all the air is knocked out. Split the dough into 4-6 equally sized balls. Roll each ball into an oval shape 3-5mm thick.Remove the hot tray from the oven, dust with flour and place the pitta breads on it. You may have to cook them in batches.Bake for 5-10 minutes, or until they just start to colour. Remove them from the oven and cover with a clean cloth until they are cool. In a bowl, mix together the flour, yeast, nigella seeds and salt. Add 120ml/4fl oz of the water and 1½ teaspoons of oil. Using your fingers mix the ingredients together. Gradually add the remaining water and oil until all the flour has come away from the sides and you have a soft dough. (You may not need all the water; the dough should be soft and not sticky.) In a bowl, mix together the flour, yeast, nigella seeds and salt. Add 120ml/4fl oz of the water and 1½ teaspoons of oil. Using your fingers mix the ingredients together. Gradually add the remaining water and oil until all the flour has come away from the sides and you have a soft dough. (You may not need all the water; the dough should be soft and not sticky.) Pour a little oil onto your work top. Place the dough on top and knead for 5-10 minutes. The dough will be wet in the beginning but will form a smooth dough once kneaded. Once a smooth dough is achieved, place it into a clean, oiled bowl. Cover and leave to prove until doubled in size. Pour a little oil onto your work top. Place the dough on top and knead for 5-10 minutes. The dough will be wet in the beginning but will form a smooth dough once kneaded. Once a smooth dough is achieved, place it into a clean, oiled bowl. Cover and leave to prove until doubled in size. Preheat the oven to 250C/475F/Gas 9 and place a clean baking tray or baking stone on the middle shelf. Preheat the oven to 250C/475F/Gas 9 and place a clean baking tray or baking stone on the middle shelf. When the dough has doubled in size, tip it out onto a work surface dusted with flour. Knock the dough back by folding it inwards over and over again until all the air is knocked out. Split the dough into 4-6 equally sized balls. Roll each ball into an oval shape 3-5mm thick. When the dough has doubled in size, tip it out onto a work surface dusted with flour. Knock the dough back by folding it inwards over and over again until all the air is knocked out. Split the dough into 4-6 equally sized balls. Roll each ball into an oval shape 3-5mm thick. Remove the hot tray from the oven, dust with flour and place the pitta breads on it. You may have to cook them in batches. Remove the hot tray from the oven, dust with flour and place the pitta breads on it. You may have to cook them in batches. Bake for 5-10 minutes, or until they just start to colour. Remove them from the oven and cover with a clean cloth until they are cool. Bake for 5-10 minutes, or until they just start to colour. Remove them from the oven and cover with a clean cloth until they are cool. Recipe tips Pitta breads are best eaten the same day or frozen for later use. | {
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"content": "An average of 4.5 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pitta_bread_97296_16x9.jpg Freshly baked pittas are far superior to shop-bought and are amazingly simple to make. Try them stuffed with souvlaki or dipped into hummus. 250g/9oz strong white flour, plus extra for dusting1 x 7g sachet instant yeast20g/⅔oz nigella seeds or black onion seeds1 tsp salt160ml/5½fl oz water2 tsp olive oil, plus extra for kneading 250g/9oz strong white flour, plus extra for dusting 1 x 7g sachet instant yeast 20g/⅔oz nigella seeds or black onion seeds 1 tsp salt 160ml/5½fl oz water 2 tsp olive oil, plus extra for kneading Method In a bowl, mix together the flour, yeast, nigella seeds and salt. Add 120ml/4fl oz of the water and 1½ teaspoons of oil. Using your fingers mix the ingredients together. Gradually add the remaining water and oil until all the flour has come away from the sides and you have a soft dough. (You may not need all the water; the dough should be soft and not sticky.)Pour a little oil onto your work top. Place the dough on top and knead for 5-10 minutes. The dough will be wet in the beginning but will form a smooth dough once kneaded. Once a smooth dough is achieved, place it into a clean, oiled bowl. Cover and leave to prove until doubled in size.Preheat the oven to 250C/475F/Gas 9 and place a clean baking tray or baking stone on the middle shelf. When the dough has doubled in size, tip it out onto a work surface dusted with flour. Knock the dough back by folding it inwards over and over again until all the air is knocked out. Split the dough into 4-6 equally sized balls. Roll each ball into an oval shape 3-5mm thick.Remove the hot tray from the oven, dust with flour and place the pitta breads on it. You may have to cook them in batches.Bake for 5-10 minutes, or until they just start to colour. Remove them from the oven and cover with a clean cloth until they are cool. In a bowl, mix together the flour, yeast, nigella seeds and salt. Add 120ml/4fl oz of the water and 1½ teaspoons of oil. Using your fingers mix the ingredients together. Gradually add the remaining water and oil until all the flour has come away from the sides and you have a soft dough. (You may not need all the water; the dough should be soft and not sticky.) In a bowl, mix together the flour, yeast, nigella seeds and salt. Add 120ml/4fl oz of the water and 1½ teaspoons of oil. Using your fingers mix the ingredients together. Gradually add the remaining water and oil until all the flour has come away from the sides and you have a soft dough. (You may not need all the water; the dough should be soft and not sticky.) Pour a little oil onto your work top. Place the dough on top and knead for 5-10 minutes. The dough will be wet in the beginning but will form a smooth dough once kneaded. Once a smooth dough is achieved, place it into a clean, oiled bowl. Cover and leave to prove until doubled in size. Pour a little oil onto your work top. Place the dough on top and knead for 5-10 minutes. The dough will be wet in the beginning but will form a smooth dough once kneaded. Once a smooth dough is achieved, place it into a clean, oiled bowl. Cover and leave to prove until doubled in size. Preheat the oven to 250C/475F/Gas 9 and place a clean baking tray or baking stone on the middle shelf. Preheat the oven to 250C/475F/Gas 9 and place a clean baking tray or baking stone on the middle shelf. When the dough has doubled in size, tip it out onto a work surface dusted with flour. Knock the dough back by folding it inwards over and over again until all the air is knocked out. Split the dough into 4-6 equally sized balls. Roll each ball into an oval shape 3-5mm thick. When the dough has doubled in size, tip it out onto a work surface dusted with flour. Knock the dough back by folding it inwards over and over again until all the air is knocked out. Split the dough into 4-6 equally sized balls. Roll each ball into an oval shape 3-5mm thick. Remove the hot tray from the oven, dust with flour and place the pitta breads on it. You may have to cook them in batches. Remove the hot tray from the oven, dust with flour and place the pitta breads on it. You may have to cook them in batches. Bake for 5-10 minutes, or until they just start to colour. Remove them from the oven and cover with a clean cloth until they are cool. Bake for 5-10 minutes, or until they just start to colour. Remove them from the oven and cover with a clean cloth until they are cool. Recipe tips Pitta breads are best eaten the same day or frozen for later use."
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} | c63459755102dc0ed9e183e0296321942cdca569eb31deac120ccdcad6ccc3c9 | Homemade garlic bread recipe
For the baguettes, place the flour, salt, yeast, olive oil and most of the water in a food mixer with a dough hook attached, taking care not to let the yeast touch the salt until you begin mixing. Start mixing on a slow speed, gradually adding the rest of the water until you have a smooth dough. This should take about five minutes.Tip the dough into an oiled bowl, cover and leave the dough to prove for two hours.Tip the dough out onto an oiled surface. Dust your hands with a little flour and divide the dough in two.Knock back the dough and stretch and fold, and then roll the dough into shape.For the garlic mixture, preheat the oven to 200C/400F/Gas 6. Smash the head of garlic to release the cloves and place them in a roasting tin, still in their skins. Add a splash of olive oil and a pinch each of salt and sugar and toss together. Cook in the preheated oven for 20 minutes, or until caramelised. Remove from the oven and, when cool enough to handle, squeeze the soft, roast garlic out of their skins. Press the garlic cloves into the baguette (add them to taste) as you shape the dough into a baguette shape. Place on a baguette tray or a large baking tray, cover and leave to prove until it has doubled in size. Heat a roasting dish in the bottom of the oven and pour in some water to create some steam (this will help form the crust). Preheat the oven to 220C/425F/Gas 7 in a non-fan oven.Just before baking, slash the top of each baguette three times. Bake the baguettes for 30 minutes. Then drop the temperature to 200C/400G/Gas 6 and cook for 10 minutes. The baked baguettes should be golden-brown and have a slight sheen to them.Remove the baguettes from the oven and leave to cool.Once cooled, preheat the grill to hot. Slice the bread, top with mozzarella and grill until melted and bubbly. For the baguettes, place the flour, salt, yeast, olive oil and most of the water in a food mixer with a dough hook attached, taking care not to let the yeast touch the salt until you begin mixing. For the baguettes, place the flour, salt, yeast, olive oil and most of the water in a food mixer with a dough hook attached, taking care not to let the yeast touch the salt until you begin mixing. Start mixing on a slow speed, gradually adding the rest of the water until you have a smooth dough. This should take about five minutes. Start mixing on a slow speed, gradually adding the rest of the water until you have a smooth dough. This should take about five minutes. Tip the dough into an oiled bowl, cover and leave the dough to prove for two hours. Tip the dough into an oiled bowl, cover and leave the dough to prove for two hours. Tip the dough out onto an oiled surface. Dust your hands with a little flour and divide the dough in two. Tip the dough out onto an oiled surface. Dust your hands with a little flour and divide the dough in two. Knock back the dough and stretch and fold, and then roll the dough into shape. Knock back the dough and stretch and fold, and then roll the dough into shape. For the garlic mixture, preheat the oven to 200C/400F/Gas 6. Smash the head of garlic to release the cloves and place them in a roasting tin, still in their skins. Add a splash of olive oil and a pinch each of salt and sugar and toss together. Cook in the preheated oven for 20 minutes, or until caramelised. For the garlic mixture, preheat the oven to 200C/400F/Gas 6. Smash the head of garlic to release the cloves and place them in a roasting tin, still in their skins. Add a splash of olive oil and a pinch each of salt and sugar and toss together. Cook in the preheated oven for 20 minutes, or until caramelised. Remove from the oven and, when cool enough to handle, squeeze the soft, roast garlic out of their skins. Remove from the oven and, when cool enough to handle, squeeze the soft, roast garlic out of their skins. Press the garlic cloves into the baguette (add them to taste) as you shape the dough into a baguette shape. Press the garlic cloves into the baguette (add them to taste) as you shape the dough into a baguette shape. Place on a baguette tray or a large baking tray, cover and leave to prove until it has doubled in size. Place on a baguette tray or a large baking tray, cover and leave to prove until it has doubled in size. Heat a roasting dish in the bottom of the oven and pour in some water to create some steam (this will help form the crust). Preheat the oven to 220C/425F/Gas 7 in a non-fan oven. Heat a roasting dish in the bottom of the oven and pour in some water to create some steam (this will help form the crust). Preheat the oven to 220C/425F/Gas 7 in a non-fan oven. Just before baking, slash the top of each baguette three times. Just before baking, slash the top of each baguette three times. Bake the baguettes for 30 minutes. Then drop the temperature to 200C/400G/Gas 6 and cook for 10 minutes. The baked baguettes should be golden-brown and have a slight sheen to them. Bake the baguettes for 30 minutes. Then drop the temperature to 200C/400G/Gas 6 and cook for 10 minutes. The baked baguettes should be golden-brown and have a slight sheen to them. Remove the baguettes from the oven and leave to cool. Remove the baguettes from the oven and leave to cool. Once cooled, preheat the grill to hot. Slice the bread, top with mozzarella and grill until melted and bubbly. Once cooled, preheat the grill to hot. Slice the bread, top with mozzarella and grill until melted and bubbly. | {
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"title": "Homemade garlic bread recipe",
"content": "For the baguettes, place the flour, salt, yeast, olive oil and most of the water in a food mixer with a dough hook attached, taking care not to let the yeast touch the salt until you begin mixing. Start mixing on a slow speed, gradually adding the rest of the water until you have a smooth dough. This should take about five minutes.Tip the dough into an oiled bowl, cover and leave the dough to prove for two hours.Tip the dough out onto an oiled surface. Dust your hands with a little flour and divide the dough in two.Knock back the dough and stretch and fold, and then roll the dough into shape.For the garlic mixture, preheat the oven to 200C/400F/Gas 6. Smash the head of garlic to release the cloves and place them in a roasting tin, still in their skins. Add a splash of olive oil and a pinch each of salt and sugar and toss together. Cook in the preheated oven for 20 minutes, or until caramelised. Remove from the oven and, when cool enough to handle, squeeze the soft, roast garlic out of their skins. Press the garlic cloves into the baguette (add them to taste) as you shape the dough into a baguette shape. Place on a baguette tray or a large baking tray, cover and leave to prove until it has doubled in size. Heat a roasting dish in the bottom of the oven and pour in some water to create some steam (this will help form the crust). Preheat the oven to 220C/425F/Gas 7 in a non-fan oven.Just before baking, slash the top of each baguette three times. Bake the baguettes for 30 minutes. Then drop the temperature to 200C/400G/Gas 6 and cook for 10 minutes. The baked baguettes should be golden-brown and have a slight sheen to them.Remove the baguettes from the oven and leave to cool.Once cooled, preheat the grill to hot. Slice the bread, top with mozzarella and grill until melted and bubbly. For the baguettes, place the flour, salt, yeast, olive oil and most of the water in a food mixer with a dough hook attached, taking care not to let the yeast touch the salt until you begin mixing. For the baguettes, place the flour, salt, yeast, olive oil and most of the water in a food mixer with a dough hook attached, taking care not to let the yeast touch the salt until you begin mixing. Start mixing on a slow speed, gradually adding the rest of the water until you have a smooth dough. This should take about five minutes. Start mixing on a slow speed, gradually adding the rest of the water until you have a smooth dough. This should take about five minutes. Tip the dough into an oiled bowl, cover and leave the dough to prove for two hours. Tip the dough into an oiled bowl, cover and leave the dough to prove for two hours. Tip the dough out onto an oiled surface. Dust your hands with a little flour and divide the dough in two. Tip the dough out onto an oiled surface. Dust your hands with a little flour and divide the dough in two. Knock back the dough and stretch and fold, and then roll the dough into shape. Knock back the dough and stretch and fold, and then roll the dough into shape. For the garlic mixture, preheat the oven to 200C/400F/Gas 6. Smash the head of garlic to release the cloves and place them in a roasting tin, still in their skins. Add a splash of olive oil and a pinch each of salt and sugar and toss together. Cook in the preheated oven for 20 minutes, or until caramelised. For the garlic mixture, preheat the oven to 200C/400F/Gas 6. Smash the head of garlic to release the cloves and place them in a roasting tin, still in their skins. Add a splash of olive oil and a pinch each of salt and sugar and toss together. Cook in the preheated oven for 20 minutes, or until caramelised. Remove from the oven and, when cool enough to handle, squeeze the soft, roast garlic out of their skins. Remove from the oven and, when cool enough to handle, squeeze the soft, roast garlic out of their skins. Press the garlic cloves into the baguette (add them to taste) as you shape the dough into a baguette shape. Press the garlic cloves into the baguette (add them to taste) as you shape the dough into a baguette shape. Place on a baguette tray or a large baking tray, cover and leave to prove until it has doubled in size. Place on a baguette tray or a large baking tray, cover and leave to prove until it has doubled in size. Heat a roasting dish in the bottom of the oven and pour in some water to create some steam (this will help form the crust). Preheat the oven to 220C/425F/Gas 7 in a non-fan oven. Heat a roasting dish in the bottom of the oven and pour in some water to create some steam (this will help form the crust). Preheat the oven to 220C/425F/Gas 7 in a non-fan oven. Just before baking, slash the top of each baguette three times. Just before baking, slash the top of each baguette three times. Bake the baguettes for 30 minutes. Then drop the temperature to 200C/400G/Gas 6 and cook for 10 minutes. The baked baguettes should be golden-brown and have a slight sheen to them. Bake the baguettes for 30 minutes. Then drop the temperature to 200C/400G/Gas 6 and cook for 10 minutes. The baked baguettes should be golden-brown and have a slight sheen to them. Remove the baguettes from the oven and leave to cool. Remove the baguettes from the oven and leave to cool. Once cooled, preheat the grill to hot. Slice the bread, top with mozzarella and grill until melted and bubbly. Once cooled, preheat the grill to hot. Slice the bread, top with mozzarella and grill until melted and bubbly."
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} | 787aaeb4fad50ae4618f9329b8c34f61638ff1b1dc7a1e793f33efd02d7894d1 | Frangipane tart with custard recipe
For the pastry, put the butter and flour into a food mixer and mix until the texture resembles breadcrumbs, then add the egg and mix until combined into a firm dough.Wrap in cling film and place in the fridge to rest for 30 minutes.For the tart, preheat the oven to 160C/325F/Gas 3. On a work surface lightly dusted with flour, roll out the pastry to about 3mm thick. Carefully line a 23cm/9in deep-sided, loose bottomed tart tin with the pastry, pressing the pastry into the edges of the tin. Spread the jam over the base of the tart, then place in the fridge to rest for 10 minutes.To make the frangipane, beat the butter, vanilla seeds and sugar together in a bowl until pale and fluffy. Crack in the eggs, one at a time, beating well after each addition, until all of the eggs have been fully incorporated into the mixture. Fold in the ground almonds carefully by hand.Top the pastry case with the almond mixture and smooth to the edges, then decorate with the blanched almonds, in concentric circles.Bake the tart in the preheated oven for 35-40 minutes, or until the filling has risen, is cooked through and the surface is pale golden-brown. For the custard, put the milk and cream in a shallow saucepan with the vanilla pod leftover from making the frangipane filling. Set over a medium heat and bring to the boil.Meanwhile, whisk the egg yolks and sugar together in a bowl.When the milk is boiling, pour it onto the eggs whisking all the time, then return the whole mixture to the pan and cook over a gentle heat, whisking occasionally until thick enough to coat the back of a wooden spoon.Strain into a clean pan and warm through.To serve, cut the tart into wedges, place onto plates and pour the custard alongside. For the pastry, put the butter and flour into a food mixer and mix until the texture resembles breadcrumbs, then add the egg and mix until combined into a firm dough. For the pastry, put the butter and flour into a food mixer and mix until the texture resembles breadcrumbs, then add the egg and mix until combined into a firm dough. Wrap in cling film and place in the fridge to rest for 30 minutes. Wrap in cling film and place in the fridge to rest for 30 minutes. For the tart, preheat the oven to 160C/325F/Gas 3. For the tart, preheat the oven to 160C/325F/Gas 3. On a work surface lightly dusted with flour, roll out the pastry to about 3mm thick. On a work surface lightly dusted with flour, roll out the pastry to about 3mm thick. Carefully line a 23cm/9in deep-sided, loose bottomed tart tin with the pastry, pressing the pastry into the edges of the tin. Spread the jam over the base of the tart, then place in the fridge to rest for 10 minutes. Carefully line a 23cm/9in deep-sided, loose bottomed tart tin with the pastry, pressing the pastry into the edges of the tin. Spread the jam over the base of the tart, then place in the fridge to rest for 10 minutes. To make the frangipane, beat the butter, vanilla seeds and sugar together in a bowl until pale and fluffy. To make the frangipane, beat the butter, vanilla seeds and sugar together in a bowl until pale and fluffy. Crack in the eggs, one at a time, beating well after each addition, until all of the eggs have been fully incorporated into the mixture. Fold in the ground almonds carefully by hand. Crack in the eggs, one at a time, beating well after each addition, until all of the eggs have been fully incorporated into the mixture. Fold in the ground almonds carefully by hand. Top the pastry case with the almond mixture and smooth to the edges, then decorate with the blanched almonds, in concentric circles. Top the pastry case with the almond mixture and smooth to the edges, then decorate with the blanched almonds, in concentric circles. Bake the tart in the preheated oven for 35-40 minutes, or until the filling has risen, is cooked through and the surface is pale golden-brown. Bake the tart in the preheated oven for 35-40 minutes, or until the filling has risen, is cooked through and the surface is pale golden-brown. For the custard, put the milk and cream in a shallow saucepan with the vanilla pod leftover from making the frangipane filling. Set over a medium heat and bring to the boil. For the custard, put the milk and cream in a shallow saucepan with the vanilla pod leftover from making the frangipane filling. Set over a medium heat and bring to the boil. Meanwhile, whisk the egg yolks and sugar together in a bowl. Meanwhile, whisk the egg yolks and sugar together in a bowl. When the milk is boiling, pour it onto the eggs whisking all the time, then return the whole mixture to the pan and cook over a gentle heat, whisking occasionally until thick enough to coat the back of a wooden spoon. When the milk is boiling, pour it onto the eggs whisking all the time, then return the whole mixture to the pan and cook over a gentle heat, whisking occasionally until thick enough to coat the back of a wooden spoon. Strain into a clean pan and warm through. Strain into a clean pan and warm through. To serve, cut the tart into wedges, place onto plates and pour the custard alongside. To serve, cut the tart into wedges, place onto plates and pour the custard alongside. | {
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"title": "Frangipane tart with custard recipe",
"content": "For the pastry, put the butter and flour into a food mixer and mix until the texture resembles breadcrumbs, then add the egg and mix until combined into a firm dough.Wrap in cling film and place in the fridge to rest for 30 minutes.For the tart, preheat the oven to 160C/325F/Gas 3. On a work surface lightly dusted with flour, roll out the pastry to about 3mm thick. Carefully line a 23cm/9in deep-sided, loose bottomed tart tin with the pastry, pressing the pastry into the edges of the tin. Spread the jam over the base of the tart, then place in the fridge to rest for 10 minutes.To make the frangipane, beat the butter, vanilla seeds and sugar together in a bowl until pale and fluffy. Crack in the eggs, one at a time, beating well after each addition, until all of the eggs have been fully incorporated into the mixture. Fold in the ground almonds carefully by hand.Top the pastry case with the almond mixture and smooth to the edges, then decorate with the blanched almonds, in concentric circles.Bake the tart in the preheated oven for 35-40 minutes, or until the filling has risen, is cooked through and the surface is pale golden-brown. For the custard, put the milk and cream in a shallow saucepan with the vanilla pod leftover from making the frangipane filling. Set over a medium heat and bring to the boil.Meanwhile, whisk the egg yolks and sugar together in a bowl.When the milk is boiling, pour it onto the eggs whisking all the time, then return the whole mixture to the pan and cook over a gentle heat, whisking occasionally until thick enough to coat the back of a wooden spoon.Strain into a clean pan and warm through.To serve, cut the tart into wedges, place onto plates and pour the custard alongside. For the pastry, put the butter and flour into a food mixer and mix until the texture resembles breadcrumbs, then add the egg and mix until combined into a firm dough. For the pastry, put the butter and flour into a food mixer and mix until the texture resembles breadcrumbs, then add the egg and mix until combined into a firm dough. Wrap in cling film and place in the fridge to rest for 30 minutes. Wrap in cling film and place in the fridge to rest for 30 minutes. For the tart, preheat the oven to 160C/325F/Gas 3. For the tart, preheat the oven to 160C/325F/Gas 3. On a work surface lightly dusted with flour, roll out the pastry to about 3mm thick. On a work surface lightly dusted with flour, roll out the pastry to about 3mm thick. Carefully line a 23cm/9in deep-sided, loose bottomed tart tin with the pastry, pressing the pastry into the edges of the tin. Spread the jam over the base of the tart, then place in the fridge to rest for 10 minutes. Carefully line a 23cm/9in deep-sided, loose bottomed tart tin with the pastry, pressing the pastry into the edges of the tin. Spread the jam over the base of the tart, then place in the fridge to rest for 10 minutes. To make the frangipane, beat the butter, vanilla seeds and sugar together in a bowl until pale and fluffy. To make the frangipane, beat the butter, vanilla seeds and sugar together in a bowl until pale and fluffy. Crack in the eggs, one at a time, beating well after each addition, until all of the eggs have been fully incorporated into the mixture. Fold in the ground almonds carefully by hand. Crack in the eggs, one at a time, beating well after each addition, until all of the eggs have been fully incorporated into the mixture. Fold in the ground almonds carefully by hand. Top the pastry case with the almond mixture and smooth to the edges, then decorate with the blanched almonds, in concentric circles. Top the pastry case with the almond mixture and smooth to the edges, then decorate with the blanched almonds, in concentric circles. Bake the tart in the preheated oven for 35-40 minutes, or until the filling has risen, is cooked through and the surface is pale golden-brown. Bake the tart in the preheated oven for 35-40 minutes, or until the filling has risen, is cooked through and the surface is pale golden-brown. For the custard, put the milk and cream in a shallow saucepan with the vanilla pod leftover from making the frangipane filling. Set over a medium heat and bring to the boil. For the custard, put the milk and cream in a shallow saucepan with the vanilla pod leftover from making the frangipane filling. Set over a medium heat and bring to the boil. Meanwhile, whisk the egg yolks and sugar together in a bowl. Meanwhile, whisk the egg yolks and sugar together in a bowl. When the milk is boiling, pour it onto the eggs whisking all the time, then return the whole mixture to the pan and cook over a gentle heat, whisking occasionally until thick enough to coat the back of a wooden spoon. When the milk is boiling, pour it onto the eggs whisking all the time, then return the whole mixture to the pan and cook over a gentle heat, whisking occasionally until thick enough to coat the back of a wooden spoon. Strain into a clean pan and warm through. Strain into a clean pan and warm through. To serve, cut the tart into wedges, place onto plates and pour the custard alongside. To serve, cut the tart into wedges, place onto plates and pour the custard alongside."
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} | 3b080f53f62145690e419bbef8676cf08ab9fa8b1d4a9074edee9b2b62bdfba3 | Passion fruit tart recipe
An average of 4.2 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/passion_fruit_tart_with_09701_16x9.jpg Think tarte au citron but with passion fruit – completely divine! Gentle cooking ensures that the filling is smooth and creamy, so be careful not to let it bubble. You will need a deep 23cm/9in loose-bottomed fluted tart tin. 175g/6oz plain flour, plus extra for dusting100g/3½oz cold butter, diced30g/1oz icing sugar 1 orange, finely grated zest 1 free-range egg 175g/6oz plain flour, plus extra for dusting 100g/3½oz cold butter, diced 30g/1oz icing sugar 1 orange, finely grated zest 1 free-range egg 8 passion fruit, halved and pulp removed4 large free-range eggs 1 large orange, juice only (or 50ml/2fl oz orange juice) 150ml/5fl oz double cream 75g/2¾oz caster sugaricing sugar, for dustingsingle cream, to serve 8 passion fruit, halved and pulp removed 4 large free-range eggs 1 large orange, juice only (or 50ml/2fl oz orange juice) 150ml/5fl oz double cream 75g/2¾oz caster sugar icing sugar, for dusting single cream, to serve Method To make the orange pastry, place the flour, butter, icing sugar and orange zest in a food processor. Blend together until the mixture resembles breadcrumbs. Add the egg and whizz again until the dough comes together to form a ball. Sprinkle a work surface with flour and gently roll out the pastry until it is very thin. Carefully transfer to a deep 23cm/9in loose-bottomed fluted tart tin and line the base and sides. Press into the sides of the fluted edges and level the top. Prick the base with a fork and place in the fridge to chill for at least 30 minutes.Preheat the oven to 200C/180C Fan/Gas 6.Line the pastry case with non-stick baking paper and fill with baking beans. Blind bake for about 15 minutes, or until lightly golden at the edges. Remove the paper and beans and return to the oven for a further 5 minutes, until the pastry is crisp and lightly golden.Reduce the oven temperature to 160C/140C Fan/Gas 3.To make the filling, sieve the passion fruit pulp into a large bowl, discarding the seeds. Break the eggs into the bowl, then add the orange juice, cream and sugar. Beat well until combined.Transfer the passion fruit custard into a jug, then pour into the pastry case and carefully slide back into the oven. Bake for 35–40 minutes, until the custard is just set in the middle with a very slight wobble.Leave to cool to room temperature, dust with a little icing sugar and serve with the cream on the side. If not eating straight away, leave to cool, then place in the fridge to chill. To make the orange pastry, place the flour, butter, icing sugar and orange zest in a food processor. Blend together until the mixture resembles breadcrumbs. Add the egg and whizz again until the dough comes together to form a ball. Sprinkle a work surface with flour and gently roll out the pastry until it is very thin. Carefully transfer to a deep 23cm/9in loose-bottomed fluted tart tin and line the base and sides. Press into the sides of the fluted edges and level the top. Prick the base with a fork and place in the fridge to chill for at least 30 minutes. To make the orange pastry, place the flour, butter, icing sugar and orange zest in a food processor. Blend together until the mixture resembles breadcrumbs. Add the egg and whizz again until the dough comes together to form a ball. Sprinkle a work surface with flour and gently roll out the pastry until it is very thin. Carefully transfer to a deep 23cm/9in loose-bottomed fluted tart tin and line the base and sides. Press into the sides of the fluted edges and level the top. Prick the base with a fork and place in the fridge to chill for at least 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Line the pastry case with non-stick baking paper and fill with baking beans. Blind bake for about 15 minutes, or until lightly golden at the edges. Remove the paper and beans and return to the oven for a further 5 minutes, until the pastry is crisp and lightly golden. Line the pastry case with non-stick baking paper and fill with baking beans. Blind bake for about 15 minutes, or until lightly golden at the edges. Remove the paper and beans and return to the oven for a further 5 minutes, until the pastry is crisp and lightly golden. Reduce the oven temperature to 160C/140C Fan/Gas 3. Reduce the oven temperature to 160C/140C Fan/Gas 3. To make the filling, sieve the passion fruit pulp into a large bowl, discarding the seeds. Break the eggs into the bowl, then add the orange juice, cream and sugar. Beat well until combined. To make the filling, sieve the passion fruit pulp into a large bowl, discarding the seeds. Break the eggs into the bowl, then add the orange juice, cream and sugar. Beat well until combined. Transfer the passion fruit custard into a jug, then pour into the pastry case and carefully slide back into the oven. Bake for 35–40 minutes, until the custard is just set in the middle with a very slight wobble. Transfer the passion fruit custard into a jug, then pour into the pastry case and carefully slide back into the oven. Bake for 35–40 minutes, until the custard is just set in the middle with a very slight wobble. Leave to cool to room temperature, dust with a little icing sugar and serve with the cream on the side. If not eating straight away, leave to cool, then place in the fridge to chill. Leave to cool to room temperature, dust with a little icing sugar and serve with the cream on the side. If not eating straight away, leave to cool, then place in the fridge to chill. Recipe tips This tart can be made up to a day ahead and it freezes well. | {
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"content": "An average of 4.2 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/passion_fruit_tart_with_09701_16x9.jpg Think tarte au citron but with passion fruit – completely divine! Gentle cooking ensures that the filling is smooth and creamy, so be careful not to let it bubble. You will need a deep 23cm/9in loose-bottomed fluted tart tin. 175g/6oz plain flour, plus extra for dusting100g/3½oz cold butter, diced30g/1oz icing sugar 1 orange, finely grated zest 1 free-range egg 175g/6oz plain flour, plus extra for dusting 100g/3½oz cold butter, diced 30g/1oz icing sugar 1 orange, finely grated zest 1 free-range egg 8 passion fruit, halved and pulp removed4 large free-range eggs 1 large orange, juice only (or 50ml/2fl oz orange juice) 150ml/5fl oz double cream 75g/2¾oz caster sugaricing sugar, for dustingsingle cream, to serve 8 passion fruit, halved and pulp removed 4 large free-range eggs 1 large orange, juice only (or 50ml/2fl oz orange juice) 150ml/5fl oz double cream 75g/2¾oz caster sugar icing sugar, for dusting single cream, to serve Method To make the orange pastry, place the flour, butter, icing sugar and orange zest in a food processor. Blend together until the mixture resembles breadcrumbs. Add the egg and whizz again until the dough comes together to form a ball. Sprinkle a work surface with flour and gently roll out the pastry until it is very thin. Carefully transfer to a deep 23cm/9in loose-bottomed fluted tart tin and line the base and sides. Press into the sides of the fluted edges and level the top. Prick the base with a fork and place in the fridge to chill for at least 30 minutes.Preheat the oven to 200C/180C Fan/Gas 6.Line the pastry case with non-stick baking paper and fill with baking beans. Blind bake for about 15 minutes, or until lightly golden at the edges. Remove the paper and beans and return to the oven for a further 5 minutes, until the pastry is crisp and lightly golden.Reduce the oven temperature to 160C/140C Fan/Gas 3.To make the filling, sieve the passion fruit pulp into a large bowl, discarding the seeds. Break the eggs into the bowl, then add the orange juice, cream and sugar. Beat well until combined.Transfer the passion fruit custard into a jug, then pour into the pastry case and carefully slide back into the oven. Bake for 35–40 minutes, until the custard is just set in the middle with a very slight wobble.Leave to cool to room temperature, dust with a little icing sugar and serve with the cream on the side. If not eating straight away, leave to cool, then place in the fridge to chill. To make the orange pastry, place the flour, butter, icing sugar and orange zest in a food processor. Blend together until the mixture resembles breadcrumbs. Add the egg and whizz again until the dough comes together to form a ball. Sprinkle a work surface with flour and gently roll out the pastry until it is very thin. Carefully transfer to a deep 23cm/9in loose-bottomed fluted tart tin and line the base and sides. Press into the sides of the fluted edges and level the top. Prick the base with a fork and place in the fridge to chill for at least 30 minutes. To make the orange pastry, place the flour, butter, icing sugar and orange zest in a food processor. Blend together until the mixture resembles breadcrumbs. Add the egg and whizz again until the dough comes together to form a ball. Sprinkle a work surface with flour and gently roll out the pastry until it is very thin. Carefully transfer to a deep 23cm/9in loose-bottomed fluted tart tin and line the base and sides. Press into the sides of the fluted edges and level the top. Prick the base with a fork and place in the fridge to chill for at least 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Line the pastry case with non-stick baking paper and fill with baking beans. Blind bake for about 15 minutes, or until lightly golden at the edges. Remove the paper and beans and return to the oven for a further 5 minutes, until the pastry is crisp and lightly golden. Line the pastry case with non-stick baking paper and fill with baking beans. Blind bake for about 15 minutes, or until lightly golden at the edges. Remove the paper and beans and return to the oven for a further 5 minutes, until the pastry is crisp and lightly golden. Reduce the oven temperature to 160C/140C Fan/Gas 3. Reduce the oven temperature to 160C/140C Fan/Gas 3. To make the filling, sieve the passion fruit pulp into a large bowl, discarding the seeds. Break the eggs into the bowl, then add the orange juice, cream and sugar. Beat well until combined. To make the filling, sieve the passion fruit pulp into a large bowl, discarding the seeds. Break the eggs into the bowl, then add the orange juice, cream and sugar. Beat well until combined. Transfer the passion fruit custard into a jug, then pour into the pastry case and carefully slide back into the oven. Bake for 35–40 minutes, until the custard is just set in the middle with a very slight wobble. Transfer the passion fruit custard into a jug, then pour into the pastry case and carefully slide back into the oven. Bake for 35–40 minutes, until the custard is just set in the middle with a very slight wobble. Leave to cool to room temperature, dust with a little icing sugar and serve with the cream on the side. If not eating straight away, leave to cool, then place in the fridge to chill. Leave to cool to room temperature, dust with a little icing sugar and serve with the cream on the side. If not eating straight away, leave to cool, then place in the fridge to chill. Recipe tips This tart can be made up to a day ahead and it freezes well."
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} | 3eef566813d74f6f1f4fe029eecc3ccfe4ea38be2ccfe68f74c1a0618757dd00 | Almond and pear tart with orange crème fraîche recipe
An average of 4.0 out of 5 stars from 3 ratings A showstopper pear and almond tart with a subtle hint of ginger. A great option for entertaining as it can be prepared in advance. Serve with a dollop of crème fraîche or good quality ice cream. 175g/6oz plain flour, plus extra for rolling85g/3oz cold butter1 tbsp caster sugar2 free-range egg yolks 175g/6oz plain flour, plus extra for rolling 85g/3oz cold butter 1 tbsp caster sugar 2 free-range egg yolks 115g/4oz butter, softened115g/4oz caster sugar115g/4oz self-raising flour55g/2oz ground almonds2 free-range eggs, plus 1 free-range egg yolk 115g/4oz butter, softened 115g/4oz caster sugar 115g/4oz self-raising flour 55g/2oz ground almonds 2 free-range eggs, plus 1 free-range egg yolk 2 pears, peeled, cored and thinly sliced 2 heaped tbsp flaked almonds 2 tbsp ginger syrup (from jar of stem ginger) icing sugar, to serve 2 pears, peeled, cored and thinly sliced 2 heaped tbsp flaked almonds 2 tbsp ginger syrup (from jar of stem ginger) icing sugar, to serve 200ml/7fl oz crème fraîche1 tsp icing sugar½ orange, finely grated zest only 200ml/7fl oz crème fraîche 1 tsp icing sugar ½ orange, finely grated zest only Method For the pastry, put the flour in a medium bowl and grate in the cold butter. Mix well and then stir in the caster sugar and egg yolks. Add just enough cold water (approximately 2 tablespoons) to bind the pastry together. Knead lightly to form a smooth, soft dough. Wrap in cling film and chill in the fridge for around 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6.On a lightly floured surface, roll out the pastry to the thickness of a pound coin and use it to line a 23cm/9in fluted flan tin. Press the dough into the corners and allow it to overhang without trimming the edges. Prick the base with a fork then line the pastry case with baking paper and fill with baking beans. Place on a baking sheet and bake blind in the oven for about 15 minutes. Remove the baking paper and baking beans and return to the oven to cook for a further 5 minutes to dry out, or until the base is lightly golden. Remove from the oven and allow to cool slightly before carefully trimming off the excess pastry using a small serrated knife.Reduce the oven temperature to 180C/160C Fan/Gas 4. For the sponge, beat the butter, sugar, flour, ground almonds, eggs and egg yolk in a freestanding mixer or large bowl until smooth and well combined. Tip into the prepared pastry case. Arrange the pear slices on top of the tart and scatter over the flaked almonds.Bake in the oven for 40–45 minutes, until pale golden brown and the filling is set. Remove from the oven and brush the top with ginger syrup when it is still hot. Leave to cool in the tin.For the orange crème fraîche, combine the crème fraîche, sugar and orange zest in a small bowl. Remove the tart from the tin and dust with icing sugar. Cut into wedges and serve with a dollop of orange crème fraîche alongside. For the pastry, put the flour in a medium bowl and grate in the cold butter. Mix well and then stir in the caster sugar and egg yolks. Add just enough cold water (approximately 2 tablespoons) to bind the pastry together. Knead lightly to form a smooth, soft dough. Wrap in cling film and chill in the fridge for around 30 minutes. For the pastry, put the flour in a medium bowl and grate in the cold butter. Mix well and then stir in the caster sugar and egg yolks. Add just enough cold water (approximately 2 tablespoons) to bind the pastry together. Knead lightly to form a smooth, soft dough. Wrap in cling film and chill in the fridge for around 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. On a lightly floured surface, roll out the pastry to the thickness of a pound coin and use it to line a 23cm/9in fluted flan tin. Press the dough into the corners and allow it to overhang without trimming the edges. Prick the base with a fork then line the pastry case with baking paper and fill with baking beans. On a lightly floured surface, roll out the pastry to the thickness of a pound coin and use it to line a 23cm/9in fluted flan tin. Press the dough into the corners and allow it to overhang without trimming the edges. Prick the base with a fork then line the pastry case with baking paper and fill with baking beans. Place on a baking sheet and bake blind in the oven for about 15 minutes. Remove the baking paper and baking beans and return to the oven to cook for a further 5 minutes to dry out, or until the base is lightly golden. Place on a baking sheet and bake blind in the oven for about 15 minutes. Remove the baking paper and baking beans and return to the oven to cook for a further 5 minutes to dry out, or until the base is lightly golden. Remove from the oven and allow to cool slightly before carefully trimming off the excess pastry using a small serrated knife. Remove from the oven and allow to cool slightly before carefully trimming off the excess pastry using a small serrated knife. Reduce the oven temperature to 180C/160C Fan/Gas 4. Reduce the oven temperature to 180C/160C Fan/Gas 4. For the sponge, beat the butter, sugar, flour, ground almonds, eggs and egg yolk in a freestanding mixer or large bowl until smooth and well combined. Tip into the prepared pastry case. Arrange the pear slices on top of the tart and scatter over the flaked almonds. For the sponge, beat the butter, sugar, flour, ground almonds, eggs and egg yolk in a freestanding mixer or large bowl until smooth and well combined. Tip into the prepared pastry case. Arrange the pear slices on top of the tart and scatter over the flaked almonds. Bake in the oven for 40–45 minutes, until pale golden brown and the filling is set. Remove from the oven and brush the top with ginger syrup when it is still hot. Leave to cool in the tin. Bake in the oven for 40–45 minutes, until pale golden brown and the filling is set. Remove from the oven and brush the top with ginger syrup when it is still hot. Leave to cool in the tin. For the orange crème fraîche, combine the crème fraîche, sugar and orange zest in a small bowl. For the orange crème fraîche, combine the crème fraîche, sugar and orange zest in a small bowl. Remove the tart from the tin and dust with icing sugar. Cut into wedges and serve with a dollop of orange crème fraîche alongside. Remove the tart from the tin and dust with icing sugar. Cut into wedges and serve with a dollop of orange crème fraîche alongside. | {
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"title": "Almond and pear tart with orange crème fraîche recipe",
"content": "An average of 4.0 out of 5 stars from 3 ratings A showstopper pear and almond tart with a subtle hint of ginger. A great option for entertaining as it can be prepared in advance. Serve with a dollop of crème fraîche or good quality ice cream. 175g/6oz plain flour, plus extra for rolling85g/3oz cold butter1 tbsp caster sugar2 free-range egg yolks 175g/6oz plain flour, plus extra for rolling 85g/3oz cold butter 1 tbsp caster sugar 2 free-range egg yolks 115g/4oz butter, softened115g/4oz caster sugar115g/4oz self-raising flour55g/2oz ground almonds2 free-range eggs, plus 1 free-range egg yolk 115g/4oz butter, softened 115g/4oz caster sugar 115g/4oz self-raising flour 55g/2oz ground almonds 2 free-range eggs, plus 1 free-range egg yolk 2 pears, peeled, cored and thinly sliced 2 heaped tbsp flaked almonds 2 tbsp ginger syrup (from jar of stem ginger) icing sugar, to serve 2 pears, peeled, cored and thinly sliced 2 heaped tbsp flaked almonds 2 tbsp ginger syrup (from jar of stem ginger) icing sugar, to serve 200ml/7fl oz crème fraîche1 tsp icing sugar½ orange, finely grated zest only 200ml/7fl oz crème fraîche 1 tsp icing sugar ½ orange, finely grated zest only Method For the pastry, put the flour in a medium bowl and grate in the cold butter. Mix well and then stir in the caster sugar and egg yolks. Add just enough cold water (approximately 2 tablespoons) to bind the pastry together. Knead lightly to form a smooth, soft dough. Wrap in cling film and chill in the fridge for around 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6.On a lightly floured surface, roll out the pastry to the thickness of a pound coin and use it to line a 23cm/9in fluted flan tin. Press the dough into the corners and allow it to overhang without trimming the edges. Prick the base with a fork then line the pastry case with baking paper and fill with baking beans. Place on a baking sheet and bake blind in the oven for about 15 minutes. Remove the baking paper and baking beans and return to the oven to cook for a further 5 minutes to dry out, or until the base is lightly golden. Remove from the oven and allow to cool slightly before carefully trimming off the excess pastry using a small serrated knife.Reduce the oven temperature to 180C/160C Fan/Gas 4. For the sponge, beat the butter, sugar, flour, ground almonds, eggs and egg yolk in a freestanding mixer or large bowl until smooth and well combined. Tip into the prepared pastry case. Arrange the pear slices on top of the tart and scatter over the flaked almonds.Bake in the oven for 40–45 minutes, until pale golden brown and the filling is set. Remove from the oven and brush the top with ginger syrup when it is still hot. Leave to cool in the tin.For the orange crème fraîche, combine the crème fraîche, sugar and orange zest in a small bowl. Remove the tart from the tin and dust with icing sugar. Cut into wedges and serve with a dollop of orange crème fraîche alongside. For the pastry, put the flour in a medium bowl and grate in the cold butter. Mix well and then stir in the caster sugar and egg yolks. Add just enough cold water (approximately 2 tablespoons) to bind the pastry together. Knead lightly to form a smooth, soft dough. Wrap in cling film and chill in the fridge for around 30 minutes. For the pastry, put the flour in a medium bowl and grate in the cold butter. Mix well and then stir in the caster sugar and egg yolks. Add just enough cold water (approximately 2 tablespoons) to bind the pastry together. Knead lightly to form a smooth, soft dough. Wrap in cling film and chill in the fridge for around 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. On a lightly floured surface, roll out the pastry to the thickness of a pound coin and use it to line a 23cm/9in fluted flan tin. Press the dough into the corners and allow it to overhang without trimming the edges. Prick the base with a fork then line the pastry case with baking paper and fill with baking beans. On a lightly floured surface, roll out the pastry to the thickness of a pound coin and use it to line a 23cm/9in fluted flan tin. Press the dough into the corners and allow it to overhang without trimming the edges. Prick the base with a fork then line the pastry case with baking paper and fill with baking beans. Place on a baking sheet and bake blind in the oven for about 15 minutes. Remove the baking paper and baking beans and return to the oven to cook for a further 5 minutes to dry out, or until the base is lightly golden. Place on a baking sheet and bake blind in the oven for about 15 minutes. Remove the baking paper and baking beans and return to the oven to cook for a further 5 minutes to dry out, or until the base is lightly golden. Remove from the oven and allow to cool slightly before carefully trimming off the excess pastry using a small serrated knife. Remove from the oven and allow to cool slightly before carefully trimming off the excess pastry using a small serrated knife. Reduce the oven temperature to 180C/160C Fan/Gas 4. Reduce the oven temperature to 180C/160C Fan/Gas 4. For the sponge, beat the butter, sugar, flour, ground almonds, eggs and egg yolk in a freestanding mixer or large bowl until smooth and well combined. Tip into the prepared pastry case. Arrange the pear slices on top of the tart and scatter over the flaked almonds. For the sponge, beat the butter, sugar, flour, ground almonds, eggs and egg yolk in a freestanding mixer or large bowl until smooth and well combined. Tip into the prepared pastry case. Arrange the pear slices on top of the tart and scatter over the flaked almonds. Bake in the oven for 40–45 minutes, until pale golden brown and the filling is set. Remove from the oven and brush the top with ginger syrup when it is still hot. Leave to cool in the tin. Bake in the oven for 40–45 minutes, until pale golden brown and the filling is set. Remove from the oven and brush the top with ginger syrup when it is still hot. Leave to cool in the tin. For the orange crème fraîche, combine the crème fraîche, sugar and orange zest in a small bowl. For the orange crème fraîche, combine the crème fraîche, sugar and orange zest in a small bowl. Remove the tart from the tin and dust with icing sugar. Cut into wedges and serve with a dollop of orange crème fraîche alongside. Remove the tart from the tin and dust with icing sugar. Cut into wedges and serve with a dollop of orange crème fraîche alongside."
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} | ed34b19fc2febdeaa704aa8d33a84447ada42dee1c9d0f6afb6930a3d776d161 | Pear and chocolate frangipane tart recipe
An average of 4.7 out of 5 stars from 52 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/pear_frangipane_18911_16x9.jpg This pear and almond tart with swirls of melted chocolate marbled through it is served either warm or cold in generous wedges with a dollop of cream. You will need a 26cm/10½in loose-based fluted flan tin, roughly 3.5cm/1¼in deep. 100g/3½oz plain dark chocolate, broken into pieces150g/5½oz softened butter150g/5½oz caster sugar150g/5½oz ground almonds50g/1¾oz self-raising flour3 free-range eggs1 tbsp lemon juice3 firm conference pears (about 500g/1lb 2oz)15g/½oz flaked almonds1 tsp icing sugar, to sift 100g/3½oz plain dark chocolate, broken into pieces 150g/5½oz softened butter 150g/5½oz caster sugar 150g/5½oz ground almonds 50g/1¾oz self-raising flour 3 free-range eggs 1 tbsp lemon juice 3 firm conference pears (about 500g/1lb 2oz) 15g/½oz flaked almonds 1 tsp icing sugar, to sift 500g/1lb 2oz chilled ready-made puff pastry blockplain flour, for rolling 500g/1lb 2oz chilled ready-made puff pastry block plain flour, for rolling Method Preheat the oven to 200C/180C (fan)/Gas 6 and place a baking tray inside.Put the chocolate in a heatproof bowl and place over a pan of gently simmering water, without letting the bowl touch the water, until the chocolate is almost completely melted. Carefully remove from the pan and leave to stand to finish melting, stirring occasionally until smooth.Put the butter, ground almonds, sugar, flour and eggs in a large mixing bowl and beat with an electric whisk until smooth and fluffy. Alternatively, put in a mixing bowl and beat with a wooden spoon.For the pastry, press the sides of the pastry block in a little to help form a rounder shape. Roll out on a lightly floured surface until around 5cm/2in larger than a 26cm/10½ fluted flan tin and 3mm thick. Lift carefully over the rolling pin and drop gently into the tin, pressing firmly into the corners and sides. Prick the base lightly with a fork. Trim the edges with a sharp, horizontally held knife.Spoon all the almond mixture into the tart, working it around the outside before working towards the middle of the pastry case. Drop spoonfuls of the melted chocolate on top and draw the tip of a knife through the mixture to lightly marble.Put the lemon juice in a large bowl. Peel the pears and cut into quarters. Remove the cores and discard. Toss the pears with the lemon juice to help prevent them discolouring. Arrange the pears around the tart, cut-side down, with the pointy ends towards the middle, pressing gently into the almond batter. Bake on the baking tray in the oven for 30 minutes.Pull the oven shelf holding the tart out a little way and very carefully scatter over the flaked almonds. Reduce the oven temperature to 180C/160C (fan)/Gas 4. Return the tart to the oven for a further 25-30 minutes, or until nicely risen. The filling should also feel firm to the touch. If the tart is beginning to overbrown towards the end of the cooking time, loosely cover with a piece of foil.Cool in the tin for at least 10 minutes and then carefully transfer to a board or serving platter. Sprinkle with sifted icing sugar and serve warm or cold in wedges. Preheat the oven to 200C/180C (fan)/Gas 6 and place a baking tray inside. Preheat the oven to 200C/180C (fan)/Gas 6 and place a baking tray inside. Put the chocolate in a heatproof bowl and place over a pan of gently simmering water, without letting the bowl touch the water, until the chocolate is almost completely melted. Carefully remove from the pan and leave to stand to finish melting, stirring occasionally until smooth. Put the chocolate in a heatproof bowl and place over a pan of gently simmering water, without letting the bowl touch the water, until the chocolate is almost completely melted. Carefully remove from the pan and leave to stand to finish melting, stirring occasionally until smooth. Put the butter, ground almonds, sugar, flour and eggs in a large mixing bowl and beat with an electric whisk until smooth and fluffy. Alternatively, put in a mixing bowl and beat with a wooden spoon. Put the butter, ground almonds, sugar, flour and eggs in a large mixing bowl and beat with an electric whisk until smooth and fluffy. Alternatively, put in a mixing bowl and beat with a wooden spoon. For the pastry, press the sides of the pastry block in a little to help form a rounder shape. Roll out on a lightly floured surface until around 5cm/2in larger than a 26cm/10½ fluted flan tin and 3mm thick. Lift carefully over the rolling pin and drop gently into the tin, pressing firmly into the corners and sides. Prick the base lightly with a fork. Trim the edges with a sharp, horizontally held knife. For the pastry, press the sides of the pastry block in a little to help form a rounder shape. Roll out on a lightly floured surface until around 5cm/2in larger than a 26cm/10½ fluted flan tin and 3mm thick. Lift carefully over the rolling pin and drop gently into the tin, pressing firmly into the corners and sides. Prick the base lightly with a fork. Trim the edges with a sharp, horizontally held knife. Spoon all the almond mixture into the tart, working it around the outside before working towards the middle of the pastry case. Drop spoonfuls of the melted chocolate on top and draw the tip of a knife through the mixture to lightly marble. Spoon all the almond mixture into the tart, working it around the outside before working towards the middle of the pastry case. Drop spoonfuls of the melted chocolate on top and draw the tip of a knife through the mixture to lightly marble. Put the lemon juice in a large bowl. Peel the pears and cut into quarters. Remove the cores and discard. Toss the pears with the lemon juice to help prevent them discolouring. Arrange the pears around the tart, cut-side down, with the pointy ends towards the middle, pressing gently into the almond batter. Bake on the baking tray in the oven for 30 minutes. Put the lemon juice in a large bowl. Peel the pears and cut into quarters. Remove the cores and discard. Toss the pears with the lemon juice to help prevent them discolouring. Arrange the pears around the tart, cut-side down, with the pointy ends towards the middle, pressing gently into the almond batter. Bake on the baking tray in the oven for 30 minutes. Pull the oven shelf holding the tart out a little way and very carefully scatter over the flaked almonds. Reduce the oven temperature to 180C/160C (fan)/Gas 4. Return the tart to the oven for a further 25-30 minutes, or until nicely risen. The filling should also feel firm to the touch. If the tart is beginning to overbrown towards the end of the cooking time, loosely cover with a piece of foil. Pull the oven shelf holding the tart out a little way and very carefully scatter over the flaked almonds. Reduce the oven temperature to 180C/160C (fan)/Gas 4. Return the tart to the oven for a further 25-30 minutes, or until nicely risen. The filling should also feel firm to the touch. If the tart is beginning to overbrown towards the end of the cooking time, loosely cover with a piece of foil. Cool in the tin for at least 10 minutes and then carefully transfer to a board or serving platter. Sprinkle with sifted icing sugar and serve warm or cold in wedges. Cool in the tin for at least 10 minutes and then carefully transfer to a board or serving platter. Sprinkle with sifted icing sugar and serve warm or cold in wedges. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Pear and chocolate frangipane tart recipe",
"content": "An average of 4.7 out of 5 stars from 52 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/pear_frangipane_18911_16x9.jpg This pear and almond tart with swirls of melted chocolate marbled through it is served either warm or cold in generous wedges with a dollop of cream. You will need a 26cm/10½in loose-based fluted flan tin, roughly 3.5cm/1¼in deep. 100g/3½oz plain dark chocolate, broken into pieces150g/5½oz softened butter150g/5½oz caster sugar150g/5½oz ground almonds50g/1¾oz self-raising flour3 free-range eggs1 tbsp lemon juice3 firm conference pears (about 500g/1lb 2oz)15g/½oz flaked almonds1 tsp icing sugar, to sift 100g/3½oz plain dark chocolate, broken into pieces 150g/5½oz softened butter 150g/5½oz caster sugar 150g/5½oz ground almonds 50g/1¾oz self-raising flour 3 free-range eggs 1 tbsp lemon juice 3 firm conference pears (about 500g/1lb 2oz) 15g/½oz flaked almonds 1 tsp icing sugar, to sift 500g/1lb 2oz chilled ready-made puff pastry blockplain flour, for rolling 500g/1lb 2oz chilled ready-made puff pastry block plain flour, for rolling Method Preheat the oven to 200C/180C (fan)/Gas 6 and place a baking tray inside.Put the chocolate in a heatproof bowl and place over a pan of gently simmering water, without letting the bowl touch the water, until the chocolate is almost completely melted. Carefully remove from the pan and leave to stand to finish melting, stirring occasionally until smooth.Put the butter, ground almonds, sugar, flour and eggs in a large mixing bowl and beat with an electric whisk until smooth and fluffy. Alternatively, put in a mixing bowl and beat with a wooden spoon.For the pastry, press the sides of the pastry block in a little to help form a rounder shape. Roll out on a lightly floured surface until around 5cm/2in larger than a 26cm/10½ fluted flan tin and 3mm thick. Lift carefully over the rolling pin and drop gently into the tin, pressing firmly into the corners and sides. Prick the base lightly with a fork. Trim the edges with a sharp, horizontally held knife.Spoon all the almond mixture into the tart, working it around the outside before working towards the middle of the pastry case. Drop spoonfuls of the melted chocolate on top and draw the tip of a knife through the mixture to lightly marble.Put the lemon juice in a large bowl. Peel the pears and cut into quarters. Remove the cores and discard. Toss the pears with the lemon juice to help prevent them discolouring. Arrange the pears around the tart, cut-side down, with the pointy ends towards the middle, pressing gently into the almond batter. Bake on the baking tray in the oven for 30 minutes.Pull the oven shelf holding the tart out a little way and very carefully scatter over the flaked almonds. Reduce the oven temperature to 180C/160C (fan)/Gas 4. Return the tart to the oven for a further 25-30 minutes, or until nicely risen. The filling should also feel firm to the touch. If the tart is beginning to overbrown towards the end of the cooking time, loosely cover with a piece of foil.Cool in the tin for at least 10 minutes and then carefully transfer to a board or serving platter. Sprinkle with sifted icing sugar and serve warm or cold in wedges. Preheat the oven to 200C/180C (fan)/Gas 6 and place a baking tray inside. Preheat the oven to 200C/180C (fan)/Gas 6 and place a baking tray inside. Put the chocolate in a heatproof bowl and place over a pan of gently simmering water, without letting the bowl touch the water, until the chocolate is almost completely melted. Carefully remove from the pan and leave to stand to finish melting, stirring occasionally until smooth. Put the chocolate in a heatproof bowl and place over a pan of gently simmering water, without letting the bowl touch the water, until the chocolate is almost completely melted. Carefully remove from the pan and leave to stand to finish melting, stirring occasionally until smooth. Put the butter, ground almonds, sugar, flour and eggs in a large mixing bowl and beat with an electric whisk until smooth and fluffy. Alternatively, put in a mixing bowl and beat with a wooden spoon. Put the butter, ground almonds, sugar, flour and eggs in a large mixing bowl and beat with an electric whisk until smooth and fluffy. Alternatively, put in a mixing bowl and beat with a wooden spoon. For the pastry, press the sides of the pastry block in a little to help form a rounder shape. Roll out on a lightly floured surface until around 5cm/2in larger than a 26cm/10½ fluted flan tin and 3mm thick. Lift carefully over the rolling pin and drop gently into the tin, pressing firmly into the corners and sides. Prick the base lightly with a fork. Trim the edges with a sharp, horizontally held knife. For the pastry, press the sides of the pastry block in a little to help form a rounder shape. Roll out on a lightly floured surface until around 5cm/2in larger than a 26cm/10½ fluted flan tin and 3mm thick. Lift carefully over the rolling pin and drop gently into the tin, pressing firmly into the corners and sides. Prick the base lightly with a fork. Trim the edges with a sharp, horizontally held knife. Spoon all the almond mixture into the tart, working it around the outside before working towards the middle of the pastry case. Drop spoonfuls of the melted chocolate on top and draw the tip of a knife through the mixture to lightly marble. Spoon all the almond mixture into the tart, working it around the outside before working towards the middle of the pastry case. Drop spoonfuls of the melted chocolate on top and draw the tip of a knife through the mixture to lightly marble. Put the lemon juice in a large bowl. Peel the pears and cut into quarters. Remove the cores and discard. Toss the pears with the lemon juice to help prevent them discolouring. Arrange the pears around the tart, cut-side down, with the pointy ends towards the middle, pressing gently into the almond batter. Bake on the baking tray in the oven for 30 minutes. Put the lemon juice in a large bowl. Peel the pears and cut into quarters. Remove the cores and discard. Toss the pears with the lemon juice to help prevent them discolouring. Arrange the pears around the tart, cut-side down, with the pointy ends towards the middle, pressing gently into the almond batter. Bake on the baking tray in the oven for 30 minutes. Pull the oven shelf holding the tart out a little way and very carefully scatter over the flaked almonds. Reduce the oven temperature to 180C/160C (fan)/Gas 4. Return the tart to the oven for a further 25-30 minutes, or until nicely risen. The filling should also feel firm to the touch. If the tart is beginning to overbrown towards the end of the cooking time, loosely cover with a piece of foil. Pull the oven shelf holding the tart out a little way and very carefully scatter over the flaked almonds. Reduce the oven temperature to 180C/160C (fan)/Gas 4. Return the tart to the oven for a further 25-30 minutes, or until nicely risen. The filling should also feel firm to the touch. If the tart is beginning to overbrown towards the end of the cooking time, loosely cover with a piece of foil. Cool in the tin for at least 10 minutes and then carefully transfer to a board or serving platter. Sprinkle with sifted icing sugar and serve warm or cold in wedges. Cool in the tin for at least 10 minutes and then carefully transfer to a board or serving platter. Sprinkle with sifted icing sugar and serve warm or cold in wedges."
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} | 00f25f81e09b2f3cc1062e3ad99d15d934368febc2ba2de6e999e115f97adb91 | Chocolate pecan tart recipe
For the pastry, put the flour, icing sugar and cocoa powder into a large bowl and mix them together. Lightly beat the egg with the lemon juice and 2 tablespoons very cold water in a measuring jug with a fork. Set aside. Add the butter to the flour and toss the cubes to coat them in the flour. Rub the butter into the flour, using your fingertips. (Lift your hands above the bowl, rubbing the fat and flour together then letting the crumbs fall back into the bowl. Keep going until the mixture looks like fine breadcrumbs.) Make a well in the centre of the mixture and pour in the egg mixture. Incorporate the liquid into the flour and butter mixture, using one hand. Avoid overworking the dough as this will make your pastry tough. If it is too dry, add a splash more cold water. When the dough just sticks together in clumps, form it into a ball. Knead it very lightly on a lightly floured surface to bring it together into a smooth dough. Again, don’t overwork it. You can test it by taking a little bit of pastry and rolling it out. If it starts to crack easily, it needs just a touch more kneading to develop the gluten slightly more. Wrap the pastry in cling film and leave it in the fridge to chill for about 30 minutes.Preheat the oven to 190C/170C Fan/Gas 5. Heat a heavy, flat baking tray. Roll the pastry out on a floured surface and use it to line a 25cm/10in fluted flan tin. Leave any excess overhanging and prick the base of the pastry using a fork. Chill the pastry for 10 minutes. Line the pastry case with parchment paper and fill with ceramic baking beans or uncooked rice. Place the tin on the hot baking tray and bake blind for about 15 minutes until set and pale golden-brown. Remove the beans and paper and return to the oven for about 10-12 minutes until the base is cooked. Trim away any excess pastry. Reduce the oven temperature to 180C/160C Fan/Gas 4. For the filling, melt the chocolate and the butter together in a heatproof bowl over a pan of simmering water. When melted, set aside to cool slightly.In a medium saucepan, combine the sugar and golden syrup and bring to the boil, stirring constantly. Set aside to cool. Beat the eggs in a large bowl, then stir in the chocolate mixture. Whisk in the sugar syrup mixture and thoroughly combine. (It’s important to cool the melted chocolate and sugar syrup or they will scramble the eggs.) Add the vanilla extract and stir in the pecans. Pour the pecan filling into the baked pastry and bake in the oven for 30-40 minutes until set. Cool and serve with vanilla ice cream or double cream. For the pastry, put the flour, icing sugar and cocoa powder into a large bowl and mix them together. Lightly beat the egg with the lemon juice and 2 tablespoons very cold water in a measuring jug with a fork. Set aside. For the pastry, put the flour, icing sugar and cocoa powder into a large bowl and mix them together. Lightly beat the egg with the lemon juice and 2 tablespoons very cold water in a measuring jug with a fork. Set aside. Add the butter to the flour and toss the cubes to coat them in the flour. Rub the butter into the flour, using your fingertips. (Lift your hands above the bowl, rubbing the fat and flour together then letting the crumbs fall back into the bowl. Keep going until the mixture looks like fine breadcrumbs.) Make a well in the centre of the mixture and pour in the egg mixture. Incorporate the liquid into the flour and butter mixture, using one hand. Avoid overworking the dough as this will make your pastry tough. If it is too dry, add a splash more cold water. Add the butter to the flour and toss the cubes to coat them in the flour. Rub the butter into the flour, using your fingertips. (Lift your hands above the bowl, rubbing the fat and flour together then letting the crumbs fall back into the bowl. Keep going until the mixture looks like fine breadcrumbs.) Make a well in the centre of the mixture and pour in the egg mixture. Incorporate the liquid into the flour and butter mixture, using one hand. Avoid overworking the dough as this will make your pastry tough. If it is too dry, add a splash more cold water. When the dough just sticks together in clumps, form it into a ball. Knead it very lightly on a lightly floured surface to bring it together into a smooth dough. Again, don’t overwork it. You can test it by taking a little bit of pastry and rolling it out. If it starts to crack easily, it needs just a touch more kneading to develop the gluten slightly more. Wrap the pastry in cling film and leave it in the fridge to chill for about 30 minutes. When the dough just sticks together in clumps, form it into a ball. Knead it very lightly on a lightly floured surface to bring it together into a smooth dough. Again, don’t overwork it. You can test it by taking a little bit of pastry and rolling it out. If it starts to crack easily, it needs just a touch more kneading to develop the gluten slightly more. Wrap the pastry in cling film and leave it in the fridge to chill for about 30 minutes. 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. Roll the pastry out on a floured surface and use it to line a 25cm/10in fluted flan tin. Leave any excess overhanging and prick the base of the pastry using a fork. Chill the pastry for 10 minutes. Roll the pastry out on a floured surface and use it to line a 25cm/10in fluted flan tin. Leave any excess overhanging and prick the base of the pastry using a fork. Chill the pastry for 10 minutes. Line the pastry case with parchment paper and fill with ceramic baking beans or uncooked rice. Place the tin on the hot baking tray and bake blind for about 15 minutes until set and pale golden-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 the tin on the hot baking tray and bake blind for about 15 minutes until set and pale golden-brown. Remove the beans and paper and return to the oven for about 10-12 minutes until the base is cooked. Trim away any excess pastry. Reduce the oven temperature to 180C/160C Fan/Gas 4. Trim away any excess pastry. Reduce the oven temperature to 180C/160C Fan/Gas 4. For the filling, melt the chocolate and the butter together in a heatproof bowl over a pan of simmering water. When melted, set aside to cool slightly. For the filling, melt the chocolate and the butter together in a heatproof bowl over a pan of simmering water. When melted, set aside to cool slightly. In a medium saucepan, combine the sugar and golden syrup and bring to the boil, stirring constantly. Set aside to cool. In a medium saucepan, combine the sugar and golden syrup and bring to the boil, stirring constantly. Set aside to cool. Beat the eggs in a large bowl, then stir in the chocolate mixture. Whisk in the sugar syrup mixture and thoroughly combine. (It’s important to cool the melted chocolate and sugar syrup or they will scramble the eggs.) Add the vanilla extract and stir in the pecans. Beat the eggs in a large bowl, then stir in the chocolate mixture. Whisk in the sugar syrup mixture and thoroughly combine. (It’s important to cool the melted chocolate and sugar syrup or they will scramble the eggs.) Add the vanilla extract and stir in the pecans. Pour the pecan filling into the baked pastry and bake in the oven for 30-40 minutes until set. Cool and serve with vanilla ice cream or double cream. Pour the pecan filling into the baked pastry and bake in the oven for 30-40 minutes until set. Cool and serve with vanilla ice cream or double cream. | {
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"title": "Chocolate pecan tart recipe",
"content": "For the pastry, put the flour, icing sugar and cocoa powder into a large bowl and mix them together. Lightly beat the egg with the lemon juice and 2 tablespoons very cold water in a measuring jug with a fork. Set aside. Add the butter to the flour and toss the cubes to coat them in the flour. Rub the butter into the flour, using your fingertips. (Lift your hands above the bowl, rubbing the fat and flour together then letting the crumbs fall back into the bowl. Keep going until the mixture looks like fine breadcrumbs.) Make a well in the centre of the mixture and pour in the egg mixture. Incorporate the liquid into the flour and butter mixture, using one hand. Avoid overworking the dough as this will make your pastry tough. If it is too dry, add a splash more cold water. When the dough just sticks together in clumps, form it into a ball. Knead it very lightly on a lightly floured surface to bring it together into a smooth dough. Again, don’t overwork it. You can test it by taking a little bit of pastry and rolling it out. If it starts to crack easily, it needs just a touch more kneading to develop the gluten slightly more. Wrap the pastry in cling film and leave it in the fridge to chill for about 30 minutes.Preheat the oven to 190C/170C Fan/Gas 5. Heat a heavy, flat baking tray. Roll the pastry out on a floured surface and use it to line a 25cm/10in fluted flan tin. Leave any excess overhanging and prick the base of the pastry using a fork. Chill the pastry for 10 minutes. Line the pastry case with parchment paper and fill with ceramic baking beans or uncooked rice. Place the tin on the hot baking tray and bake blind for about 15 minutes until set and pale golden-brown. Remove the beans and paper and return to the oven for about 10-12 minutes until the base is cooked. Trim away any excess pastry. Reduce the oven temperature to 180C/160C Fan/Gas 4. For the filling, melt the chocolate and the butter together in a heatproof bowl over a pan of simmering water. When melted, set aside to cool slightly.In a medium saucepan, combine the sugar and golden syrup and bring to the boil, stirring constantly. Set aside to cool. Beat the eggs in a large bowl, then stir in the chocolate mixture. Whisk in the sugar syrup mixture and thoroughly combine. (It’s important to cool the melted chocolate and sugar syrup or they will scramble the eggs.) Add the vanilla extract and stir in the pecans. Pour the pecan filling into the baked pastry and bake in the oven for 30-40 minutes until set. Cool and serve with vanilla ice cream or double cream. For the pastry, put the flour, icing sugar and cocoa powder into a large bowl and mix them together. Lightly beat the egg with the lemon juice and 2 tablespoons very cold water in a measuring jug with a fork. Set aside. For the pastry, put the flour, icing sugar and cocoa powder into a large bowl and mix them together. Lightly beat the egg with the lemon juice and 2 tablespoons very cold water in a measuring jug with a fork. Set aside. Add the butter to the flour and toss the cubes to coat them in the flour. Rub the butter into the flour, using your fingertips. (Lift your hands above the bowl, rubbing the fat and flour together then letting the crumbs fall back into the bowl. Keep going until the mixture looks like fine breadcrumbs.) Make a well in the centre of the mixture and pour in the egg mixture. Incorporate the liquid into the flour and butter mixture, using one hand. Avoid overworking the dough as this will make your pastry tough. If it is too dry, add a splash more cold water. Add the butter to the flour and toss the cubes to coat them in the flour. Rub the butter into the flour, using your fingertips. (Lift your hands above the bowl, rubbing the fat and flour together then letting the crumbs fall back into the bowl. Keep going until the mixture looks like fine breadcrumbs.) Make a well in the centre of the mixture and pour in the egg mixture. Incorporate the liquid into the flour and butter mixture, using one hand. Avoid overworking the dough as this will make your pastry tough. If it is too dry, add a splash more cold water. When the dough just sticks together in clumps, form it into a ball. Knead it very lightly on a lightly floured surface to bring it together into a smooth dough. Again, don’t overwork it. You can test it by taking a little bit of pastry and rolling it out. If it starts to crack easily, it needs just a touch more kneading to develop the gluten slightly more. Wrap the pastry in cling film and leave it in the fridge to chill for about 30 minutes. When the dough just sticks together in clumps, form it into a ball. Knead it very lightly on a lightly floured surface to bring it together into a smooth dough. Again, don’t overwork it. You can test it by taking a little bit of pastry and rolling it out. If it starts to crack easily, it needs just a touch more kneading to develop the gluten slightly more. Wrap the pastry in cling film and leave it in the fridge to chill for about 30 minutes. 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. Roll the pastry out on a floured surface and use it to line a 25cm/10in fluted flan tin. Leave any excess overhanging and prick the base of the pastry using a fork. Chill the pastry for 10 minutes. Roll the pastry out on a floured surface and use it to line a 25cm/10in fluted flan tin. Leave any excess overhanging and prick the base of the pastry using a fork. Chill the pastry for 10 minutes. Line the pastry case with parchment paper and fill with ceramic baking beans or uncooked rice. Place the tin on the hot baking tray and bake blind for about 15 minutes until set and pale golden-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 the tin on the hot baking tray and bake blind for about 15 minutes until set and pale golden-brown. Remove the beans and paper and return to the oven for about 10-12 minutes until the base is cooked. Trim away any excess pastry. Reduce the oven temperature to 180C/160C Fan/Gas 4. Trim away any excess pastry. Reduce the oven temperature to 180C/160C Fan/Gas 4. For the filling, melt the chocolate and the butter together in a heatproof bowl over a pan of simmering water. When melted, set aside to cool slightly. For the filling, melt the chocolate and the butter together in a heatproof bowl over a pan of simmering water. When melted, set aside to cool slightly. In a medium saucepan, combine the sugar and golden syrup and bring to the boil, stirring constantly. Set aside to cool. In a medium saucepan, combine the sugar and golden syrup and bring to the boil, stirring constantly. Set aside to cool. Beat the eggs in a large bowl, then stir in the chocolate mixture. Whisk in the sugar syrup mixture and thoroughly combine. (It’s important to cool the melted chocolate and sugar syrup or they will scramble the eggs.) Add the vanilla extract and stir in the pecans. Beat the eggs in a large bowl, then stir in the chocolate mixture. Whisk in the sugar syrup mixture and thoroughly combine. (It’s important to cool the melted chocolate and sugar syrup or they will scramble the eggs.) Add the vanilla extract and stir in the pecans. Pour the pecan filling into the baked pastry and bake in the oven for 30-40 minutes until set. Cool and serve with vanilla ice cream or double cream. Pour the pecan filling into the baked pastry and bake in the oven for 30-40 minutes until set. Cool and serve with vanilla ice cream or double cream."
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} | f9dd70eb68cf3330ff3b41e3749f49ae4e39914d47ddf39e9a3d1a8edfeef98c | Vanilla custard tart recipe
Vanilla custard tart with Earl Grey prunes An average of 3.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/baked_vanilla_tart_with_20763_16x9.jpg Angela Hartnett serves up a sweetly sophisticated tart that matches rich vanilla with fragrant Earl Grey tea. 125g/4½oz prunes 500ml/17fl oz hot Earl Grey tea (use 4 tea bags) 125g/4½oz prunes 500ml/17fl oz hot Earl Grey tea (use 4 tea bags) 250g/9oz plain flour, plus extra for dusting45g/1¾oz icing sugarpinch salt75g/2¾oz chilled unsalted butter, diced, plus extra for greasing 2 free-range egg yolks, beaten15g/½oz ground almonds 250g/9oz plain flour, plus extra for dusting 45g/1¾oz icing sugar pinch salt 75g/2¾oz chilled unsalted butter, diced, plus extra for greasing 2 free-range egg yolks, beaten 15g/½oz ground almonds 750ml/1¼ pints double cream 2 vanilla pods or 2 tsp vanilla extract12 free-range egg yolks125g/4½oz caster sugar 750ml/1¼ pints double cream 2 vanilla pods or 2 tsp vanilla extract 12 free-range egg yolks 125g/4½oz caster sugar Method For the Earl Grey-soaked prunes, place the prunes into a bowl and pour over the hot tea. Cover and set aside until the prunes have absorbed the liquid (about an hour). For the pastry, sift the flour, icing sugar and salt into a large mixing bowl. Add the butter and rub it into the flour mixture using your fingertips, until the mixture resembles breadcrumbs. (Alternatively, blend to a crumb-like consistency in a food processor.) Add the beaten egg yolks (reserving a little for glazing) and ground almonds and stir or mix with your hands until the mixture just comes together as a dough. Try not to overwork the dough. Wrap the dough in cling film and chill in the fridge for at least 30 minutes and up to one hour. Preheat the oven to 160C/325F/Gas 3. Grease a 28cm/11in loose-bottomed tart tin with butter and dust with flour. Roll the dough out on a lightly floured work surface to a thickness of approximately 2mm, taking care not to tear it. Carefully roll the pastry around the rolling pin and line the prepared tart tin with it, pressing the pastry lightly into the base and sides (leave any excess overhanging). Line the pastry case with baking paper then fill with uncooked rice or baking beans. Bake the tart case in the oven for 10 minutes, then remove the baking paper and baking beans and brush the base with beaten egg yolk. Return the tart case to the oven to bake for a further 5-10 minutes, or until crisp and golden-brown. Set aside to cool, then trim away any overhanging pastry. For the vanilla filling, heat the cream and vanilla pods or extract in a saucepan over a medium heat until just coming up to the boil. Whisk the eggs and sugar in a bowl until pale and fluffy. Gradually pour the hot cream over the egg mixture, whisking well to combine, then return the mixture to the saucepan and cook over a low heat until it has thickened enough to coat the back of a spoon. Pour the vanilla filling into the pastry case and bake in the oven for 20-25 minutes, or until the filling has set. To serve, slice the tart and top each portion with the Earl Grey-soaked prunes. For the Earl Grey-soaked prunes, place the prunes into a bowl and pour over the hot tea. Cover and set aside until the prunes have absorbed the liquid (about an hour). For the Earl Grey-soaked prunes, place the prunes into a bowl and pour over the hot tea. Cover and set aside until the prunes have absorbed the liquid (about an hour). For the pastry, sift the flour, icing sugar and salt into a large mixing bowl. Add the butter and rub it into the flour mixture using your fingertips, until the mixture resembles breadcrumbs. (Alternatively, blend to a crumb-like consistency in a food processor.) For the pastry, sift the flour, icing sugar and salt into a large mixing bowl. Add the butter and rub it into the flour mixture using your fingertips, until the mixture resembles breadcrumbs. (Alternatively, blend to a crumb-like consistency in a food processor.) Add the beaten egg yolks (reserving a little for glazing) and ground almonds and stir or mix with your hands until the mixture just comes together as a dough. Try not to overwork the dough. Wrap the dough in cling film and chill in the fridge for at least 30 minutes and up to one hour. Add the beaten egg yolks (reserving a little for glazing) and ground almonds and stir or mix with your hands until the mixture just comes together as a dough. Try not to overwork the dough. Wrap the dough in cling film and chill in the fridge for at least 30 minutes and up to one hour. Preheat the oven to 160C/325F/Gas 3. Grease a 28cm/11in loose-bottomed tart tin with butter and dust with flour. Preheat the oven to 160C/325F/Gas 3. Grease a 28cm/11in loose-bottomed tart tin with butter and dust with flour. Roll the dough out on a lightly floured work surface to a thickness of approximately 2mm, taking care not to tear it. Carefully roll the pastry around the rolling pin and line the prepared tart tin with it, pressing the pastry lightly into the base and sides (leave any excess overhanging). Roll the dough out on a lightly floured work surface to a thickness of approximately 2mm, taking care not to tear it. Carefully roll the pastry around the rolling pin and line the prepared tart tin with it, pressing the pastry lightly into the base and sides (leave any excess overhanging). Line the pastry case with baking paper then fill with uncooked rice or baking beans. Bake the tart case in the oven for 10 minutes, then remove the baking paper and baking beans and brush the base with beaten egg yolk. Return the tart case to the oven to bake for a further 5-10 minutes, or until crisp and golden-brown. Set aside to cool, then trim away any overhanging pastry. Line the pastry case with baking paper then fill with uncooked rice or baking beans. Bake the tart case in the oven for 10 minutes, then remove the baking paper and baking beans and brush the base with beaten egg yolk. Return the tart case to the oven to bake for a further 5-10 minutes, or until crisp and golden-brown. Set aside to cool, then trim away any overhanging pastry. For the vanilla filling, heat the cream and vanilla pods or extract in a saucepan over a medium heat until just coming up to the boil. Whisk the eggs and sugar in a bowl until pale and fluffy. For the vanilla filling, heat the cream and vanilla pods or extract in a saucepan over a medium heat until just coming up to the boil. Whisk the eggs and sugar in a bowl until pale and fluffy. Gradually pour the hot cream over the egg mixture, whisking well to combine, then return the mixture to the saucepan and cook over a low heat until it has thickened enough to coat the back of a spoon. Gradually pour the hot cream over the egg mixture, whisking well to combine, then return the mixture to the saucepan and cook over a low heat until it has thickened enough to coat the back of a spoon. Pour the vanilla filling into the pastry case and bake in the oven for 20-25 minutes, or until the filling has set. Pour the vanilla filling into the pastry case and bake in the oven for 20-25 minutes, or until the filling has set. To serve, slice the tart and top each portion with the Earl Grey-soaked prunes. To serve, slice the tart and top each portion with the Earl Grey-soaked prunes. | {
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"delivery_version": "v1.0",
"title": "Vanilla custard tart recipe",
"content": "Vanilla custard tart with Earl Grey prunes An average of 3.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/baked_vanilla_tart_with_20763_16x9.jpg Angela Hartnett serves up a sweetly sophisticated tart that matches rich vanilla with fragrant Earl Grey tea. 125g/4½oz prunes 500ml/17fl oz hot Earl Grey tea (use 4 tea bags) 125g/4½oz prunes 500ml/17fl oz hot Earl Grey tea (use 4 tea bags) 250g/9oz plain flour, plus extra for dusting45g/1¾oz icing sugarpinch salt75g/2¾oz chilled unsalted butter, diced, plus extra for greasing 2 free-range egg yolks, beaten15g/½oz ground almonds 250g/9oz plain flour, plus extra for dusting 45g/1¾oz icing sugar pinch salt 75g/2¾oz chilled unsalted butter, diced, plus extra for greasing 2 free-range egg yolks, beaten 15g/½oz ground almonds 750ml/1¼ pints double cream 2 vanilla pods or 2 tsp vanilla extract12 free-range egg yolks125g/4½oz caster sugar 750ml/1¼ pints double cream 2 vanilla pods or 2 tsp vanilla extract 12 free-range egg yolks 125g/4½oz caster sugar Method For the Earl Grey-soaked prunes, place the prunes into a bowl and pour over the hot tea. Cover and set aside until the prunes have absorbed the liquid (about an hour). For the pastry, sift the flour, icing sugar and salt into a large mixing bowl. Add the butter and rub it into the flour mixture using your fingertips, until the mixture resembles breadcrumbs. (Alternatively, blend to a crumb-like consistency in a food processor.) Add the beaten egg yolks (reserving a little for glazing) and ground almonds and stir or mix with your hands until the mixture just comes together as a dough. Try not to overwork the dough. Wrap the dough in cling film and chill in the fridge for at least 30 minutes and up to one hour. Preheat the oven to 160C/325F/Gas 3. Grease a 28cm/11in loose-bottomed tart tin with butter and dust with flour. Roll the dough out on a lightly floured work surface to a thickness of approximately 2mm, taking care not to tear it. Carefully roll the pastry around the rolling pin and line the prepared tart tin with it, pressing the pastry lightly into the base and sides (leave any excess overhanging). Line the pastry case with baking paper then fill with uncooked rice or baking beans. Bake the tart case in the oven for 10 minutes, then remove the baking paper and baking beans and brush the base with beaten egg yolk. Return the tart case to the oven to bake for a further 5-10 minutes, or until crisp and golden-brown. Set aside to cool, then trim away any overhanging pastry. For the vanilla filling, heat the cream and vanilla pods or extract in a saucepan over a medium heat until just coming up to the boil. Whisk the eggs and sugar in a bowl until pale and fluffy. Gradually pour the hot cream over the egg mixture, whisking well to combine, then return the mixture to the saucepan and cook over a low heat until it has thickened enough to coat the back of a spoon. Pour the vanilla filling into the pastry case and bake in the oven for 20-25 minutes, or until the filling has set. To serve, slice the tart and top each portion with the Earl Grey-soaked prunes. For the Earl Grey-soaked prunes, place the prunes into a bowl and pour over the hot tea. Cover and set aside until the prunes have absorbed the liquid (about an hour). For the Earl Grey-soaked prunes, place the prunes into a bowl and pour over the hot tea. Cover and set aside until the prunes have absorbed the liquid (about an hour). For the pastry, sift the flour, icing sugar and salt into a large mixing bowl. Add the butter and rub it into the flour mixture using your fingertips, until the mixture resembles breadcrumbs. (Alternatively, blend to a crumb-like consistency in a food processor.) For the pastry, sift the flour, icing sugar and salt into a large mixing bowl. Add the butter and rub it into the flour mixture using your fingertips, until the mixture resembles breadcrumbs. (Alternatively, blend to a crumb-like consistency in a food processor.) Add the beaten egg yolks (reserving a little for glazing) and ground almonds and stir or mix with your hands until the mixture just comes together as a dough. Try not to overwork the dough. Wrap the dough in cling film and chill in the fridge for at least 30 minutes and up to one hour. Add the beaten egg yolks (reserving a little for glazing) and ground almonds and stir or mix with your hands until the mixture just comes together as a dough. Try not to overwork the dough. Wrap the dough in cling film and chill in the fridge for at least 30 minutes and up to one hour. Preheat the oven to 160C/325F/Gas 3. Grease a 28cm/11in loose-bottomed tart tin with butter and dust with flour. Preheat the oven to 160C/325F/Gas 3. Grease a 28cm/11in loose-bottomed tart tin with butter and dust with flour. Roll the dough out on a lightly floured work surface to a thickness of approximately 2mm, taking care not to tear it. Carefully roll the pastry around the rolling pin and line the prepared tart tin with it, pressing the pastry lightly into the base and sides (leave any excess overhanging). Roll the dough out on a lightly floured work surface to a thickness of approximately 2mm, taking care not to tear it. Carefully roll the pastry around the rolling pin and line the prepared tart tin with it, pressing the pastry lightly into the base and sides (leave any excess overhanging). Line the pastry case with baking paper then fill with uncooked rice or baking beans. Bake the tart case in the oven for 10 minutes, then remove the baking paper and baking beans and brush the base with beaten egg yolk. Return the tart case to the oven to bake for a further 5-10 minutes, or until crisp and golden-brown. Set aside to cool, then trim away any overhanging pastry. Line the pastry case with baking paper then fill with uncooked rice or baking beans. Bake the tart case in the oven for 10 minutes, then remove the baking paper and baking beans and brush the base with beaten egg yolk. Return the tart case to the oven to bake for a further 5-10 minutes, or until crisp and golden-brown. Set aside to cool, then trim away any overhanging pastry. For the vanilla filling, heat the cream and vanilla pods or extract in a saucepan over a medium heat until just coming up to the boil. Whisk the eggs and sugar in a bowl until pale and fluffy. For the vanilla filling, heat the cream and vanilla pods or extract in a saucepan over a medium heat until just coming up to the boil. Whisk the eggs and sugar in a bowl until pale and fluffy. Gradually pour the hot cream over the egg mixture, whisking well to combine, then return the mixture to the saucepan and cook over a low heat until it has thickened enough to coat the back of a spoon. Gradually pour the hot cream over the egg mixture, whisking well to combine, then return the mixture to the saucepan and cook over a low heat until it has thickened enough to coat the back of a spoon. Pour the vanilla filling into the pastry case and bake in the oven for 20-25 minutes, or until the filling has set. Pour the vanilla filling into the pastry case and bake in the oven for 20-25 minutes, or until the filling has set. To serve, slice the tart and top each portion with the Earl Grey-soaked prunes. To serve, slice the tart and top each portion with the Earl Grey-soaked prunes."
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} | 09bb84d2d8443cc3f2e91bd817d3a9d11dfcb37504380995f3c591bd373cff9d | Shallot, onion and chive tart recipe
An average of 4.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/shallot_onion_and_chive_43209_16x9.jpg Three different alliums give this creamy tart a lovely range of savoury flavours, while the grainy mustard adds a note of sweetness. Like most savoury egg tarts, it is best eaten warm or at room temperature, rather than piping hot. Equipment and preparation: you will need a 23cm/9in fluted loose-bottomed tart tin, 3.5cm/1¼in deep. 225g/8oz plain flourpinch of salt60g/2¼oz butter, cut into roughly 1cm/½in dice60g/2¼oz lard, cut into roughly 1cm/½in dice 225g/8oz plain flour pinch of salt 60g/2¼oz butter, cut into roughly 1cm/½in dice 60g/2¼oz lard, cut into roughly 1cm/½in dice 25g/1oz unsalted butter1 tbsp sunflower oil8 banana shallots (echalion), thinly sliced3 large onions, thinly sliced4 free-range eggs2 free-range egg yolks200ml/7fl oz double cream1½ tbsp wholegrain mustard1 tbsp chopped chivessalt and white pepper 25g/1oz unsalted butter 1 tbsp sunflower oil 8 banana shallots (echalion), thinly sliced 3 large onions, thinly sliced 4 free-range eggs 2 free-range egg yolks 200ml/7fl oz double cream 1½ tbsp wholegrain mustard 1 tbsp chopped chives salt and white pepper Method For the quick shortcrust pastry, put the flour, salt, butter and lard into the bowl of a food processor. Pulse until the mixture looks like fine breadcrumbs. With the processor running, slowly add 3-4 tablespoons of cold water processing just until the dough comes together in clumps. You may need a little less water or a touch more. Turn out the dough onto a lightly floured surface and knead briefly until smooth. Wrap in cling film and leave in the fridge to chill for around 30 minutes. Meanwhile, for the filling, melt the butter and oil in a large frying pan over a medium-low heat. Add the shallots and onions and a pinch of salt. Cook slowly for at least 20 minutes, stirring from time to time, until the mixture is very soft and golden-brown. Season with pepper and more salt if needed, then leave to cool.Heat your oven to 200C/400F/Gas 6 and have ready a 23cm/9in fluted loose-bottomed tart tin, 3.5cm/1¼in deep.Roll out the pastry on a lightly floured surface to a 3mm thickness and use it to line the tart tin, leaving excess pastry hanging over the edge. Keep a little uncooked pastry back in case you need to patch any cracks later. Line the pastry with baking parchment or foil and then fill with baking beans, or uncooked rice or lentils.Bake blind for 15 minutes, then remove the parchment and baking beans and return the pastry to the oven for about eight minutes or until it looks dry and faintly coloured. Use a small, sharp knife to trim away the excess pastry from the edge. Use a tiny bit of the reserved raw pastry to patch any cracks or holes if necessary.For the filling, whisk the eggs, egg yolks, cream, mustard and chives together. Season with salt and a pinch of white pepper. Add the cooled onion mixture and stir to combine.Pour the mixture into the pastry case and cook for 25-30 minutes, or until the filling is just set and golden-brown. Leave to cool in the tin for five minutes before removing, then serve warm or cold. For the quick shortcrust pastry, put the flour, salt, butter and lard into the bowl of a food processor. Pulse until the mixture looks like fine breadcrumbs. With the processor running, slowly add 3-4 tablespoons of cold water processing just until the dough comes together in clumps. You may need a little less water or a touch more. Turn out the dough onto a lightly floured surface and knead briefly until smooth. Wrap in cling film and leave in the fridge to chill for around 30 minutes. For the quick shortcrust pastry, put the flour, salt, butter and lard into the bowl of a food processor. Pulse until the mixture looks like fine breadcrumbs. With the processor running, slowly add 3-4 tablespoons of cold water processing just until the dough comes together in clumps. You may need a little less water or a touch more. Turn out the dough onto a lightly floured surface and knead briefly until smooth. Wrap in cling film and leave in the fridge to chill for around 30 minutes. Meanwhile, for the filling, melt the butter and oil in a large frying pan over a medium-low heat. Add the shallots and onions and a pinch of salt. Cook slowly for at least 20 minutes, stirring from time to time, until the mixture is very soft and golden-brown. Meanwhile, for the filling, melt the butter and oil in a large frying pan over a medium-low heat. Add the shallots and onions and a pinch of salt. Cook slowly for at least 20 minutes, stirring from time to time, until the mixture is very soft and golden-brown. Season with pepper and more salt if needed, then leave to cool. Season with pepper and more salt if needed, then leave to cool. Heat your oven to 200C/400F/Gas 6 and have ready a 23cm/9in fluted loose-bottomed tart tin, 3.5cm/1¼in deep. Heat your oven to 200C/400F/Gas 6 and have ready a 23cm/9in fluted loose-bottomed tart tin, 3.5cm/1¼in deep. Roll out the pastry on a lightly floured surface to a 3mm thickness and use it to line the tart tin, leaving excess pastry hanging over the edge. Keep a little uncooked pastry back in case you need to patch any cracks later. Line the pastry with baking parchment or foil and then fill with baking beans, or uncooked rice or lentils. Roll out the pastry on a lightly floured surface to a 3mm thickness and use it to line the tart tin, leaving excess pastry hanging over the edge. Keep a little uncooked pastry back in case you need to patch any cracks later. Line the pastry with baking parchment or foil and then fill with baking beans, or uncooked rice or lentils. Bake blind for 15 minutes, then remove the parchment and baking beans and return the pastry to the oven for about eight minutes or until it looks dry and faintly coloured. Bake blind for 15 minutes, then remove the parchment and baking beans and return the pastry to the oven for about eight minutes or until it looks dry and faintly coloured. Use a small, sharp knife to trim away the excess pastry from the edge. Use a tiny bit of the reserved raw pastry to patch any cracks or holes if necessary. Use a small, sharp knife to trim away the excess pastry from the edge. Use a tiny bit of the reserved raw pastry to patch any cracks or holes if necessary. For the filling, whisk the eggs, egg yolks, cream, mustard and chives together. Season with salt and a pinch of white pepper. Add the cooled onion mixture and stir to combine. For the filling, whisk the eggs, egg yolks, cream, mustard and chives together. Season with salt and a pinch of white pepper. Add the cooled onion mixture and stir to combine. Pour the mixture into the pastry case and cook for 25-30 minutes, or until the filling is just set and golden-brown. Leave to cool in the tin for five minutes before removing, then serve warm or cold. Pour the mixture into the pastry case and cook for 25-30 minutes, or until the filling is just set and golden-brown. Leave to cool in the tin for five minutes before removing, then serve warm or cold. | {
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"url": "https://www.bbc.co.uk/food/recipes/shallot_onion_and_chive_43209",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Shallot, onion and chive tart 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/shallot_onion_and_chive_43209_16x9.jpg Three different alliums give this creamy tart a lovely range of savoury flavours, while the grainy mustard adds a note of sweetness. Like most savoury egg tarts, it is best eaten warm or at room temperature, rather than piping hot. Equipment and preparation: you will need a 23cm/9in fluted loose-bottomed tart tin, 3.5cm/1¼in deep. 225g/8oz plain flourpinch of salt60g/2¼oz butter, cut into roughly 1cm/½in dice60g/2¼oz lard, cut into roughly 1cm/½in dice 225g/8oz plain flour pinch of salt 60g/2¼oz butter, cut into roughly 1cm/½in dice 60g/2¼oz lard, cut into roughly 1cm/½in dice 25g/1oz unsalted butter1 tbsp sunflower oil8 banana shallots (echalion), thinly sliced3 large onions, thinly sliced4 free-range eggs2 free-range egg yolks200ml/7fl oz double cream1½ tbsp wholegrain mustard1 tbsp chopped chivessalt and white pepper 25g/1oz unsalted butter 1 tbsp sunflower oil 8 banana shallots (echalion), thinly sliced 3 large onions, thinly sliced 4 free-range eggs 2 free-range egg yolks 200ml/7fl oz double cream 1½ tbsp wholegrain mustard 1 tbsp chopped chives salt and white pepper Method For the quick shortcrust pastry, put the flour, salt, butter and lard into the bowl of a food processor. Pulse until the mixture looks like fine breadcrumbs. With the processor running, slowly add 3-4 tablespoons of cold water processing just until the dough comes together in clumps. You may need a little less water or a touch more. Turn out the dough onto a lightly floured surface and knead briefly until smooth. Wrap in cling film and leave in the fridge to chill for around 30 minutes. Meanwhile, for the filling, melt the butter and oil in a large frying pan over a medium-low heat. Add the shallots and onions and a pinch of salt. Cook slowly for at least 20 minutes, stirring from time to time, until the mixture is very soft and golden-brown. Season with pepper and more salt if needed, then leave to cool.Heat your oven to 200C/400F/Gas 6 and have ready a 23cm/9in fluted loose-bottomed tart tin, 3.5cm/1¼in deep.Roll out the pastry on a lightly floured surface to a 3mm thickness and use it to line the tart tin, leaving excess pastry hanging over the edge. Keep a little uncooked pastry back in case you need to patch any cracks later. Line the pastry with baking parchment or foil and then fill with baking beans, or uncooked rice or lentils.Bake blind for 15 minutes, then remove the parchment and baking beans and return the pastry to the oven for about eight minutes or until it looks dry and faintly coloured. Use a small, sharp knife to trim away the excess pastry from the edge. Use a tiny bit of the reserved raw pastry to patch any cracks or holes if necessary.For the filling, whisk the eggs, egg yolks, cream, mustard and chives together. Season with salt and a pinch of white pepper. Add the cooled onion mixture and stir to combine.Pour the mixture into the pastry case and cook for 25-30 minutes, or until the filling is just set and golden-brown. Leave to cool in the tin for five minutes before removing, then serve warm or cold. For the quick shortcrust pastry, put the flour, salt, butter and lard into the bowl of a food processor. Pulse until the mixture looks like fine breadcrumbs. With the processor running, slowly add 3-4 tablespoons of cold water processing just until the dough comes together in clumps. You may need a little less water or a touch more. Turn out the dough onto a lightly floured surface and knead briefly until smooth. Wrap in cling film and leave in the fridge to chill for around 30 minutes. For the quick shortcrust pastry, put the flour, salt, butter and lard into the bowl of a food processor. Pulse until the mixture looks like fine breadcrumbs. With the processor running, slowly add 3-4 tablespoons of cold water processing just until the dough comes together in clumps. You may need a little less water or a touch more. Turn out the dough onto a lightly floured surface and knead briefly until smooth. Wrap in cling film and leave in the fridge to chill for around 30 minutes. Meanwhile, for the filling, melt the butter and oil in a large frying pan over a medium-low heat. Add the shallots and onions and a pinch of salt. Cook slowly for at least 20 minutes, stirring from time to time, until the mixture is very soft and golden-brown. Meanwhile, for the filling, melt the butter and oil in a large frying pan over a medium-low heat. Add the shallots and onions and a pinch of salt. Cook slowly for at least 20 minutes, stirring from time to time, until the mixture is very soft and golden-brown. Season with pepper and more salt if needed, then leave to cool. Season with pepper and more salt if needed, then leave to cool. Heat your oven to 200C/400F/Gas 6 and have ready a 23cm/9in fluted loose-bottomed tart tin, 3.5cm/1¼in deep. Heat your oven to 200C/400F/Gas 6 and have ready a 23cm/9in fluted loose-bottomed tart tin, 3.5cm/1¼in deep. Roll out the pastry on a lightly floured surface to a 3mm thickness and use it to line the tart tin, leaving excess pastry hanging over the edge. Keep a little uncooked pastry back in case you need to patch any cracks later. Line the pastry with baking parchment or foil and then fill with baking beans, or uncooked rice or lentils. Roll out the pastry on a lightly floured surface to a 3mm thickness and use it to line the tart tin, leaving excess pastry hanging over the edge. Keep a little uncooked pastry back in case you need to patch any cracks later. Line the pastry with baking parchment or foil and then fill with baking beans, or uncooked rice or lentils. Bake blind for 15 minutes, then remove the parchment and baking beans and return the pastry to the oven for about eight minutes or until it looks dry and faintly coloured. Bake blind for 15 minutes, then remove the parchment and baking beans and return the pastry to the oven for about eight minutes or until it looks dry and faintly coloured. Use a small, sharp knife to trim away the excess pastry from the edge. Use a tiny bit of the reserved raw pastry to patch any cracks or holes if necessary. Use a small, sharp knife to trim away the excess pastry from the edge. Use a tiny bit of the reserved raw pastry to patch any cracks or holes if necessary. For the filling, whisk the eggs, egg yolks, cream, mustard and chives together. Season with salt and a pinch of white pepper. Add the cooled onion mixture and stir to combine. For the filling, whisk the eggs, egg yolks, cream, mustard and chives together. Season with salt and a pinch of white pepper. Add the cooled onion mixture and stir to combine. Pour the mixture into the pastry case and cook for 25-30 minutes, or until the filling is just set and golden-brown. Leave to cool in the tin for five minutes before removing, then serve warm or cold. Pour the mixture into the pastry case and cook for 25-30 minutes, or until the filling is just set and golden-brown. Leave to cool in the tin for five minutes before removing, then serve warm or cold."
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} | 1de0679b31fd18507d4655427f408950848c15709a4f35a97fcfa2c059b810ce | Paul Hollywood's Yorkshire curd tart recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/yorkshire_curd_tart_20002_16x9.jpg Curd tarts were traditionally baked for Whitsuntide, when many Yorkshire villages held feasts and fair days. The filling was originally made from ‘beestings’, the first, very rich milk from newly calved cows, though nowadays it’s easier (and just as good) to use curd cheese. Rosewater is a classic flavouring. Equipment and preparation: you will need a 20cm/8in loose-based sandwich cake tin (2-3cm/1in deep). 150g/5½oz plain flour2 tbsp icing sugar75g/2½oz cold unsalted butter, cut into roughly 1cm/½in cubes1 free-range egg yolk½ tsp lemon juice 150g/5½oz plain flour 2 tbsp icing sugar 75g/2½oz cold unsalted butter, cut into roughly 1cm/½in cubes 1 free-range egg yolk ½ tsp lemon juice 50g/1¾oz caster sugar225g/8oz curd cheese 2 free-range eggs2 free-range egg yolks1 lemon, zest only1 tsp rosewater25g/1oz unsalted butter, melted50g/1¾oz currants½ tsp freshly grated nutmeg 50g/1¾oz caster sugar 225g/8oz curd cheese 2 free-range eggs 2 free-range egg yolks 1 lemon, zest only 1 tsp rosewater 25g/1oz unsalted butter, melted 50g/1¾oz currants ½ tsp freshly grated nutmeg Method For the pastry, mix the flour and icing sugar together in a bowl. Add the butter and rub it in lightly with your fingertips until the mixture looks like fine breadcrumbs. Alternatively, do this in a food processor or a mixer and then transfer to a bowl.Mix the egg with the lemon juice and a tablespoon of water. Make a well in the centre of the flour mixture and pour in the egg mix. Using a table knife, work the liquid into the flour to bring the pastry together. If it seems too dry, add a splash more water. When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap in cling film and rest in the fridge for at least 15 minutes.Preheat the oven to 200C/400F/Gas 6.Roll out the pastry on a lightly floured surface to about a 3mm thickness (about the thickness of a pound coin) and use it to line the tart tin, leaving excess pastry hanging over the edge. Keep a little uncooked pastry back in case you need to patch any cracks later.Line the pastry case with baking parchment or foil, then fill with baking beans, or uncooked rice or lentils. Bake blind for 15 minutes, then remove the parchment and baking beans and return the pastry to the oven for about eight minutes or until the pastry looks dry and faintly coloured. Use a small, sharp knife to trim away the excess pastry from the edge. Use a tiny bit of the reserved raw pastry to patch any cracks or holes if necessary. Turn the oven down to 180C/350F/Gas 4.To make the filling, beat the sugar and curd cheese together until smooth, then beat in the eggs and egg yolks, lemon zest, rosewater and melted butter. Stir in the currants.Pour the filling into the pastry case and grate a little nutmeg over the surface. Bake for about 20 minutes, until the filling is just set. Leave to cool completely in the tin before slicing. For the pastry, mix the flour and icing sugar together in a bowl. Add the butter and rub it in lightly with your fingertips until the mixture looks like fine breadcrumbs. Alternatively, do this in a food processor or a mixer and then transfer to a bowl. For the pastry, mix the flour and icing sugar together in a bowl. Add the butter and rub it in lightly with your fingertips until the mixture looks like fine breadcrumbs. Alternatively, do this in a food processor or a mixer and then transfer to a bowl. Mix the egg with the lemon juice and a tablespoon of water. Make a well in the centre of the flour mixture and pour in the egg mix. Using a table knife, work the liquid into the flour to bring the pastry together. If it seems too dry, add a splash more water. When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap in cling film and rest in the fridge for at least 15 minutes. Mix the egg with the lemon juice and a tablespoon of water. Make a well in the centre of the flour mixture and pour in the egg mix. Using a table knife, work the liquid into the flour to bring the pastry together. If it seems too dry, add a splash more water. When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap in cling film and rest in the fridge for at least 15 minutes. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Roll out the pastry on a lightly floured surface to about a 3mm thickness (about the thickness of a pound coin) and use it to line the tart tin, leaving excess pastry hanging over the edge. Keep a little uncooked pastry back in case you need to patch any cracks later. Roll out the pastry on a lightly floured surface to about a 3mm thickness (about the thickness of a pound coin) and use it to line the tart tin, leaving excess pastry hanging over the edge. Keep a little uncooked pastry back in case you need to patch any cracks later. Line the pastry case with baking parchment or foil, then fill with baking beans, or uncooked rice or lentils. Bake blind for 15 minutes, then remove the parchment and baking beans and return the pastry to the oven for about eight minutes or until the pastry looks dry and faintly coloured. Line the pastry case with baking parchment or foil, then fill with baking beans, or uncooked rice or lentils. Bake blind for 15 minutes, then remove the parchment and baking beans and return the pastry to the oven for about eight minutes or until the pastry looks dry and faintly coloured. Use a small, sharp knife to trim away the excess pastry from the edge. Use a tiny bit of the reserved raw pastry to patch any cracks or holes if necessary. Use a small, sharp knife to trim away the excess pastry from the edge. Use a tiny bit of the reserved raw pastry to patch any cracks or holes if necessary. Turn the oven down to 180C/350F/Gas 4. Turn the oven down to 180C/350F/Gas 4. To make the filling, beat the sugar and curd cheese together until smooth, then beat in the eggs and egg yolks, lemon zest, rosewater and melted butter. Stir in the currants. To make the filling, beat the sugar and curd cheese together until smooth, then beat in the eggs and egg yolks, lemon zest, rosewater and melted butter. Stir in the currants. Pour the filling into the pastry case and grate a little nutmeg over the surface. Bake for about 20 minutes, until the filling is just set. Leave to cool completely in the tin before slicing. Pour the filling into the pastry case and grate a little nutmeg over the surface. Bake for about 20 minutes, until the filling is just set. Leave to cool completely in the tin before slicing. | {
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"url": "https://www.bbc.co.uk/food/recipes/yorkshire_curd_tart_20002",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Paul Hollywood's Yorkshire curd tart 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/yorkshire_curd_tart_20002_16x9.jpg Curd tarts were traditionally baked for Whitsuntide, when many Yorkshire villages held feasts and fair days. The filling was originally made from ‘beestings’, the first, very rich milk from newly calved cows, though nowadays it’s easier (and just as good) to use curd cheese. Rosewater is a classic flavouring. Equipment and preparation: you will need a 20cm/8in loose-based sandwich cake tin (2-3cm/1in deep). 150g/5½oz plain flour2 tbsp icing sugar75g/2½oz cold unsalted butter, cut into roughly 1cm/½in cubes1 free-range egg yolk½ tsp lemon juice 150g/5½oz plain flour 2 tbsp icing sugar 75g/2½oz cold unsalted butter, cut into roughly 1cm/½in cubes 1 free-range egg yolk ½ tsp lemon juice 50g/1¾oz caster sugar225g/8oz curd cheese 2 free-range eggs2 free-range egg yolks1 lemon, zest only1 tsp rosewater25g/1oz unsalted butter, melted50g/1¾oz currants½ tsp freshly grated nutmeg 50g/1¾oz caster sugar 225g/8oz curd cheese 2 free-range eggs 2 free-range egg yolks 1 lemon, zest only 1 tsp rosewater 25g/1oz unsalted butter, melted 50g/1¾oz currants ½ tsp freshly grated nutmeg Method For the pastry, mix the flour and icing sugar together in a bowl. Add the butter and rub it in lightly with your fingertips until the mixture looks like fine breadcrumbs. Alternatively, do this in a food processor or a mixer and then transfer to a bowl.Mix the egg with the lemon juice and a tablespoon of water. Make a well in the centre of the flour mixture and pour in the egg mix. Using a table knife, work the liquid into the flour to bring the pastry together. If it seems too dry, add a splash more water. When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap in cling film and rest in the fridge for at least 15 minutes.Preheat the oven to 200C/400F/Gas 6.Roll out the pastry on a lightly floured surface to about a 3mm thickness (about the thickness of a pound coin) and use it to line the tart tin, leaving excess pastry hanging over the edge. Keep a little uncooked pastry back in case you need to patch any cracks later.Line the pastry case with baking parchment or foil, then fill with baking beans, or uncooked rice or lentils. Bake blind for 15 minutes, then remove the parchment and baking beans and return the pastry to the oven for about eight minutes or until the pastry looks dry and faintly coloured. Use a small, sharp knife to trim away the excess pastry from the edge. Use a tiny bit of the reserved raw pastry to patch any cracks or holes if necessary. Turn the oven down to 180C/350F/Gas 4.To make the filling, beat the sugar and curd cheese together until smooth, then beat in the eggs and egg yolks, lemon zest, rosewater and melted butter. Stir in the currants.Pour the filling into the pastry case and grate a little nutmeg over the surface. Bake for about 20 minutes, until the filling is just set. Leave to cool completely in the tin before slicing. For the pastry, mix the flour and icing sugar together in a bowl. Add the butter and rub it in lightly with your fingertips until the mixture looks like fine breadcrumbs. Alternatively, do this in a food processor or a mixer and then transfer to a bowl. For the pastry, mix the flour and icing sugar together in a bowl. Add the butter and rub it in lightly with your fingertips until the mixture looks like fine breadcrumbs. Alternatively, do this in a food processor or a mixer and then transfer to a bowl. Mix the egg with the lemon juice and a tablespoon of water. Make a well in the centre of the flour mixture and pour in the egg mix. Using a table knife, work the liquid into the flour to bring the pastry together. If it seems too dry, add a splash more water. When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap in cling film and rest in the fridge for at least 15 minutes. Mix the egg with the lemon juice and a tablespoon of water. Make a well in the centre of the flour mixture and pour in the egg mix. Using a table knife, work the liquid into the flour to bring the pastry together. If it seems too dry, add a splash more water. When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap in cling film and rest in the fridge for at least 15 minutes. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Roll out the pastry on a lightly floured surface to about a 3mm thickness (about the thickness of a pound coin) and use it to line the tart tin, leaving excess pastry hanging over the edge. Keep a little uncooked pastry back in case you need to patch any cracks later. Roll out the pastry on a lightly floured surface to about a 3mm thickness (about the thickness of a pound coin) and use it to line the tart tin, leaving excess pastry hanging over the edge. Keep a little uncooked pastry back in case you need to patch any cracks later. Line the pastry case with baking parchment or foil, then fill with baking beans, or uncooked rice or lentils. Bake blind for 15 minutes, then remove the parchment and baking beans and return the pastry to the oven for about eight minutes or until the pastry looks dry and faintly coloured. Line the pastry case with baking parchment or foil, then fill with baking beans, or uncooked rice or lentils. Bake blind for 15 minutes, then remove the parchment and baking beans and return the pastry to the oven for about eight minutes or until the pastry looks dry and faintly coloured. Use a small, sharp knife to trim away the excess pastry from the edge. Use a tiny bit of the reserved raw pastry to patch any cracks or holes if necessary. Use a small, sharp knife to trim away the excess pastry from the edge. Use a tiny bit of the reserved raw pastry to patch any cracks or holes if necessary. Turn the oven down to 180C/350F/Gas 4. Turn the oven down to 180C/350F/Gas 4. To make the filling, beat the sugar and curd cheese together until smooth, then beat in the eggs and egg yolks, lemon zest, rosewater and melted butter. Stir in the currants. To make the filling, beat the sugar and curd cheese together until smooth, then beat in the eggs and egg yolks, lemon zest, rosewater and melted butter. Stir in the currants. Pour the filling into the pastry case and grate a little nutmeg over the surface. Bake for about 20 minutes, until the filling is just set. Leave to cool completely in the tin before slicing. Pour the filling into the pastry case and grate a little nutmeg over the surface. Bake for about 20 minutes, until the filling is just set. Leave to cool completely in the tin before slicing."
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} | 15fb12d191044f19210a7bd85ebdde793af755e35a5d79f4d5df988842717a1f | Crab tart recipe
Preheat the oven to 180C/160C Fan/Gas 4. Lightly dust a work surface with flour. Roll out the pastry to the thickness of a pound coin, to line a 23cm/9in diameter, 4cm/1½in deep tart tin. Prick the base with a fork but do not trim the pastry.Cover the pastry with baking paper, fill with baking beans and bake ‘blind’ for 30 minutes, or until it just starts to colour.Carefully remove the baking beans and paper. (If there are cracks, use leftover pastry or beaten egg to fill them.) Return the pastry case to the oven for 5 minutes. Leave to cool on a baking tray. Trim the pastry.For the custard, put the eggs, yolks and cream in a bowl and whisk gently, adding a pinch of nutmeg, salt and pepper. Sieve the custard into a pouring jug.If using dressed crabs, separate the crab meat with your fingers and remove any shell. Flake the white meat and set aside, then spread the dark meat over the pastry case. If using only white meat, spread half of it over the pastry case.Heat the oil in a frying pan, then quickly fry the spring onions until just softened. Add them to the pastry case. Stir the white crab meat and Parmesan into the custard, lightly season, then carefully pour it on to the spring onions.Bake the tart in the centre of the oven for 50 minutes, or until the filling is just set. Leave to cool for a few minutes before serving. For the guacamole, in a bowl mix all the ingredients well and season. If making in advance, cover the surface tightly with a layer of cling film, then cover the bowl with another layer of cling film and set aside. Serve slices of the tart with the guacamole in a serving bowl. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Lightly dust a work surface with flour. Roll out the pastry to the thickness of a pound coin, to line a 23cm/9in diameter, 4cm/1½in deep tart tin. Prick the base with a fork but do not trim the pastry. Lightly dust a work surface with flour. Roll out the pastry to the thickness of a pound coin, to line a 23cm/9in diameter, 4cm/1½in deep tart tin. Prick the base with a fork but do not trim the pastry. Cover the pastry with baking paper, fill with baking beans and bake ‘blind’ for 30 minutes, or until it just starts to colour. Cover the pastry with baking paper, fill with baking beans and bake ‘blind’ for 30 minutes, or until it just starts to colour. Carefully remove the baking beans and paper. (If there are cracks, use leftover pastry or beaten egg to fill them.) Return the pastry case to the oven for 5 minutes. Leave to cool on a baking tray. Trim the pastry. Carefully remove the baking beans and paper. (If there are cracks, use leftover pastry or beaten egg to fill them.) Return the pastry case to the oven for 5 minutes. Leave to cool on a baking tray. Trim the pastry. For the custard, put the eggs, yolks and cream in a bowl and whisk gently, adding a pinch of nutmeg, salt and pepper. Sieve the custard into a pouring jug. For the custard, put the eggs, yolks and cream in a bowl and whisk gently, adding a pinch of nutmeg, salt and pepper. Sieve the custard into a pouring jug. If using dressed crabs, separate the crab meat with your fingers and remove any shell. Flake the white meat and set aside, then spread the dark meat over the pastry case. If using only white meat, spread half of it over the pastry case. If using dressed crabs, separate the crab meat with your fingers and remove any shell. Flake the white meat and set aside, then spread the dark meat over the pastry case. If using only white meat, spread half of it over the pastry case. Heat the oil in a frying pan, then quickly fry the spring onions until just softened. Add them to the pastry case. Heat the oil in a frying pan, then quickly fry the spring onions until just softened. Add them to the pastry case. Stir the white crab meat and Parmesan into the custard, lightly season, then carefully pour it on to the spring onions. Stir the white crab meat and Parmesan into the custard, lightly season, then carefully pour it on to the spring onions. Bake the tart in the centre of the oven for 50 minutes, or until the filling is just set. Leave to cool for a few minutes before serving. Bake the tart in the centre of the oven for 50 minutes, or until the filling is just set. Leave to cool for a few minutes before serving. For the guacamole, in a bowl mix all the ingredients well and season. If making in advance, cover the surface tightly with a layer of cling film, then cover the bowl with another layer of cling film and set aside. For the guacamole, in a bowl mix all the ingredients well and season. If making in advance, cover the surface tightly with a layer of cling film, then cover the bowl with another layer of cling film and set aside. Serve slices of the tart with the guacamole in a serving bowl. Serve slices of the tart with the guacamole in a serving bowl. | {
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"title": "Crab tart recipe",
"content": "Preheat the oven to 180C/160C Fan/Gas 4. Lightly dust a work surface with flour. Roll out the pastry to the thickness of a pound coin, to line a 23cm/9in diameter, 4cm/1½in deep tart tin. Prick the base with a fork but do not trim the pastry.Cover the pastry with baking paper, fill with baking beans and bake ‘blind’ for 30 minutes, or until it just starts to colour.Carefully remove the baking beans and paper. (If there are cracks, use leftover pastry or beaten egg to fill them.) Return the pastry case to the oven for 5 minutes. Leave to cool on a baking tray. Trim the pastry.For the custard, put the eggs, yolks and cream in a bowl and whisk gently, adding a pinch of nutmeg, salt and pepper. Sieve the custard into a pouring jug.If using dressed crabs, separate the crab meat with your fingers and remove any shell. Flake the white meat and set aside, then spread the dark meat over the pastry case. If using only white meat, spread half of it over the pastry case.Heat the oil in a frying pan, then quickly fry the spring onions until just softened. Add them to the pastry case. Stir the white crab meat and Parmesan into the custard, lightly season, then carefully pour it on to the spring onions.Bake the tart in the centre of the oven for 50 minutes, or until the filling is just set. Leave to cool for a few minutes before serving. For the guacamole, in a bowl mix all the ingredients well and season. If making in advance, cover the surface tightly with a layer of cling film, then cover the bowl with another layer of cling film and set aside. Serve slices of the tart with the guacamole in a serving bowl. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Lightly dust a work surface with flour. Roll out the pastry to the thickness of a pound coin, to line a 23cm/9in diameter, 4cm/1½in deep tart tin. Prick the base with a fork but do not trim the pastry. Lightly dust a work surface with flour. Roll out the pastry to the thickness of a pound coin, to line a 23cm/9in diameter, 4cm/1½in deep tart tin. Prick the base with a fork but do not trim the pastry. Cover the pastry with baking paper, fill with baking beans and bake ‘blind’ for 30 minutes, or until it just starts to colour. Cover the pastry with baking paper, fill with baking beans and bake ‘blind’ for 30 minutes, or until it just starts to colour. Carefully remove the baking beans and paper. (If there are cracks, use leftover pastry or beaten egg to fill them.) Return the pastry case to the oven for 5 minutes. Leave to cool on a baking tray. Trim the pastry. Carefully remove the baking beans and paper. (If there are cracks, use leftover pastry or beaten egg to fill them.) Return the pastry case to the oven for 5 minutes. Leave to cool on a baking tray. Trim the pastry. For the custard, put the eggs, yolks and cream in a bowl and whisk gently, adding a pinch of nutmeg, salt and pepper. Sieve the custard into a pouring jug. For the custard, put the eggs, yolks and cream in a bowl and whisk gently, adding a pinch of nutmeg, salt and pepper. Sieve the custard into a pouring jug. If using dressed crabs, separate the crab meat with your fingers and remove any shell. Flake the white meat and set aside, then spread the dark meat over the pastry case. If using only white meat, spread half of it over the pastry case. If using dressed crabs, separate the crab meat with your fingers and remove any shell. Flake the white meat and set aside, then spread the dark meat over the pastry case. If using only white meat, spread half of it over the pastry case. Heat the oil in a frying pan, then quickly fry the spring onions until just softened. Add them to the pastry case. Heat the oil in a frying pan, then quickly fry the spring onions until just softened. Add them to the pastry case. Stir the white crab meat and Parmesan into the custard, lightly season, then carefully pour it on to the spring onions. Stir the white crab meat and Parmesan into the custard, lightly season, then carefully pour it on to the spring onions. Bake the tart in the centre of the oven for 50 minutes, or until the filling is just set. Leave to cool for a few minutes before serving. Bake the tart in the centre of the oven for 50 minutes, or until the filling is just set. Leave to cool for a few minutes before serving. For the guacamole, in a bowl mix all the ingredients well and season. If making in advance, cover the surface tightly with a layer of cling film, then cover the bowl with another layer of cling film and set aside. For the guacamole, in a bowl mix all the ingredients well and season. If making in advance, cover the surface tightly with a layer of cling film, then cover the bowl with another layer of cling film and set aside. Serve slices of the tart with the guacamole in a serving bowl. Serve slices of the tart with the guacamole in a serving bowl."
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} | d298a5310eebf6e94034fc2cb128072d43f7dffd643e229ce329a8c0a8e24a5e | Smoked mackerel, spinach and spring onion 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/smoked_mackerel_spinach_63452_16x9.jpg Hemsley and Hemsley’s lovely savoury tart uses homemade gluten-free pastry and a rich filling. Delicious with a green leafy salad. Each slice provides 465 kcal, 20g protein, 5.5g carbohydrate (of which 4.5g sugars), 40g fat (of which 7g saturates), 0.5g fibre and 1.6g salt. 375g/13oz ground almonds1 tsp salt ½ tsp bicarbonate of soda 30g/1¼oz butter, softened, plus extra for greasing2 free-range eggs 375g/13oz ground almonds 1 tsp salt ½ tsp bicarbonate of soda 30g/1¼oz butter, softened, plus extra for greasing 2 free-range eggs 200ml/7oz full-fat plain yoghurt3 free-range eggshandful finely chopped fresh flatleaf parsley½ lemon, zest onlypinch freshly ground black pepperpinch saltbunch spring onions, trimmed, finely chopped50g/2oz spinach150g/5½oz smoked mackerel, cut into chunks6 cherry tomatoes, halved 200ml/7oz full-fat plain yoghurt 3 free-range eggs handful finely chopped fresh flatleaf parsley ½ lemon, zest only pinch freshly ground black pepper pinch salt bunch spring onions, trimmed, finely chopped 50g/2oz spinach 150g/5½oz smoked mackerel, cut into chunks 6 cherry tomatoes, halved Method Preheat the oven to 200C/180C Fan/Gas 6. Grease a 24cm/10in tart case with butter.Pulse all of the pastry ingredients except the eggs in a food processor until it resembles breadcrumbs, then add the eggs. Pulse again until the mixture starts to come together as a dough, then press the dough into a smooth ball, wrap in cling film and chill in the fridge for 10 minutes.Turn the dough out into the prepared tart tin. Use the palm of your hand to squash the dough evenly over the base of the tin, then spread and smooth it into the edges and sides of the tin using your fingers. Trim away any excess using a sharp knife, then line this pastry case with a sheet of greaseproof paper and fill with baking beans. Return to the fridge for 20 minutes.Blind bake the pastry case for 10 minutes, then remove the baking beans and greaseproof paper and bake for a further 8-10 minutes, or until pale golden-brown.Meanwhile, for the filling, beat together the yoghurt and eggs until well combined. Stir in the parsley and lemon zest, and season with plenty of pepper and a little salt. Set aside.When the pastry case is cooked, reduce the oven temperature to 190C/170C Fan/Gas 5.Arrange the spring onions in an even layer in the bottom of the pastry case. Arrange a layer of spinach on top, then place the chunks of mackerel onto the spinach leaves.Carefully pour over the yoghurt-and-egg mixture and dot the surface of the tart with the cherry tomato halves (cut-sides facing upwards).Bake for 25-30 minutes, or until the filling has set and the top has turned golden-brown. Serve warm or at room temperature, with a side salad of simply dressed watercress leaves. Preheat the oven to 200C/180C Fan/Gas 6. Grease a 24cm/10in tart case with butter. Preheat the oven to 200C/180C Fan/Gas 6. Grease a 24cm/10in tart case with butter. Pulse all of the pastry ingredients except the eggs in a food processor until it resembles breadcrumbs, then add the eggs. Pulse again until the mixture starts to come together as a dough, then press the dough into a smooth ball, wrap in cling film and chill in the fridge for 10 minutes. Pulse all of the pastry ingredients except the eggs in a food processor until it resembles breadcrumbs, then add the eggs. Pulse again until the mixture starts to come together as a dough, then press the dough into a smooth ball, wrap in cling film and chill in the fridge for 10 minutes. Turn the dough out into the prepared tart tin. Use the palm of your hand to squash the dough evenly over the base of the tin, then spread and smooth it into the edges and sides of the tin using your fingers. Trim away any excess using a sharp knife, then line this pastry case with a sheet of greaseproof paper and fill with baking beans. Return to the fridge for 20 minutes. Turn the dough out into the prepared tart tin. Use the palm of your hand to squash the dough evenly over the base of the tin, then spread and smooth it into the edges and sides of the tin using your fingers. Trim away any excess using a sharp knife, then line this pastry case with a sheet of greaseproof paper and fill with baking beans. Return to the fridge for 20 minutes. Blind bake the pastry case for 10 minutes, then remove the baking beans and greaseproof paper and bake for a further 8-10 minutes, or until pale golden-brown. Blind bake the pastry case for 10 minutes, then remove the baking beans and greaseproof paper and bake for a further 8-10 minutes, or until pale golden-brown. Meanwhile, for the filling, beat together the yoghurt and eggs until well combined. Stir in the parsley and lemon zest, and season with plenty of pepper and a little salt. Set aside. Meanwhile, for the filling, beat together the yoghurt and eggs until well combined. Stir in the parsley and lemon zest, and season with plenty of pepper and a little salt. Set aside. When the pastry case is cooked, reduce the oven temperature to 190C/170C Fan/Gas 5. When the pastry case is cooked, reduce the oven temperature to 190C/170C Fan/Gas 5. Arrange the spring onions in an even layer in the bottom of the pastry case. Arrange a layer of spinach on top, then place the chunks of mackerel onto the spinach leaves. Arrange the spring onions in an even layer in the bottom of the pastry case. Arrange a layer of spinach on top, then place the chunks of mackerel onto the spinach leaves. Carefully pour over the yoghurt-and-egg mixture and dot the surface of the tart with the cherry tomato halves (cut-sides facing upwards). Carefully pour over the yoghurt-and-egg mixture and dot the surface of the tart with the cherry tomato halves (cut-sides facing upwards). Bake for 25-30 minutes, or until the filling has set and the top has turned golden-brown. Serve warm or at room temperature, with a side salad of simply dressed watercress leaves. Bake for 25-30 minutes, or until the filling has set and the top has turned golden-brown. Serve warm or at room temperature, with a side salad of simply dressed watercress leaves. | {
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"title": "Smoked mackerel, spinach and spring onion tart recipe",
"content": "An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smoked_mackerel_spinach_63452_16x9.jpg Hemsley and Hemsley’s lovely savoury tart uses homemade gluten-free pastry and a rich filling. Delicious with a green leafy salad. Each slice provides 465 kcal, 20g protein, 5.5g carbohydrate (of which 4.5g sugars), 40g fat (of which 7g saturates), 0.5g fibre and 1.6g salt. 375g/13oz ground almonds1 tsp salt ½ tsp bicarbonate of soda 30g/1¼oz butter, softened, plus extra for greasing2 free-range eggs 375g/13oz ground almonds 1 tsp salt ½ tsp bicarbonate of soda 30g/1¼oz butter, softened, plus extra for greasing 2 free-range eggs 200ml/7oz full-fat plain yoghurt3 free-range eggshandful finely chopped fresh flatleaf parsley½ lemon, zest onlypinch freshly ground black pepperpinch saltbunch spring onions, trimmed, finely chopped50g/2oz spinach150g/5½oz smoked mackerel, cut into chunks6 cherry tomatoes, halved 200ml/7oz full-fat plain yoghurt 3 free-range eggs handful finely chopped fresh flatleaf parsley ½ lemon, zest only pinch freshly ground black pepper pinch salt bunch spring onions, trimmed, finely chopped 50g/2oz spinach 150g/5½oz smoked mackerel, cut into chunks 6 cherry tomatoes, halved Method Preheat the oven to 200C/180C Fan/Gas 6. Grease a 24cm/10in tart case with butter.Pulse all of the pastry ingredients except the eggs in a food processor until it resembles breadcrumbs, then add the eggs. Pulse again until the mixture starts to come together as a dough, then press the dough into a smooth ball, wrap in cling film and chill in the fridge for 10 minutes.Turn the dough out into the prepared tart tin. Use the palm of your hand to squash the dough evenly over the base of the tin, then spread and smooth it into the edges and sides of the tin using your fingers. Trim away any excess using a sharp knife, then line this pastry case with a sheet of greaseproof paper and fill with baking beans. Return to the fridge for 20 minutes.Blind bake the pastry case for 10 minutes, then remove the baking beans and greaseproof paper and bake for a further 8-10 minutes, or until pale golden-brown.Meanwhile, for the filling, beat together the yoghurt and eggs until well combined. Stir in the parsley and lemon zest, and season with plenty of pepper and a little salt. Set aside.When the pastry case is cooked, reduce the oven temperature to 190C/170C Fan/Gas 5.Arrange the spring onions in an even layer in the bottom of the pastry case. Arrange a layer of spinach on top, then place the chunks of mackerel onto the spinach leaves.Carefully pour over the yoghurt-and-egg mixture and dot the surface of the tart with the cherry tomato halves (cut-sides facing upwards).Bake for 25-30 minutes, or until the filling has set and the top has turned golden-brown. Serve warm or at room temperature, with a side salad of simply dressed watercress leaves. Preheat the oven to 200C/180C Fan/Gas 6. Grease a 24cm/10in tart case with butter. Preheat the oven to 200C/180C Fan/Gas 6. Grease a 24cm/10in tart case with butter. Pulse all of the pastry ingredients except the eggs in a food processor until it resembles breadcrumbs, then add the eggs. Pulse again until the mixture starts to come together as a dough, then press the dough into a smooth ball, wrap in cling film and chill in the fridge for 10 minutes. Pulse all of the pastry ingredients except the eggs in a food processor until it resembles breadcrumbs, then add the eggs. Pulse again until the mixture starts to come together as a dough, then press the dough into a smooth ball, wrap in cling film and chill in the fridge for 10 minutes. Turn the dough out into the prepared tart tin. Use the palm of your hand to squash the dough evenly over the base of the tin, then spread and smooth it into the edges and sides of the tin using your fingers. Trim away any excess using a sharp knife, then line this pastry case with a sheet of greaseproof paper and fill with baking beans. Return to the fridge for 20 minutes. Turn the dough out into the prepared tart tin. Use the palm of your hand to squash the dough evenly over the base of the tin, then spread and smooth it into the edges and sides of the tin using your fingers. Trim away any excess using a sharp knife, then line this pastry case with a sheet of greaseproof paper and fill with baking beans. Return to the fridge for 20 minutes. Blind bake the pastry case for 10 minutes, then remove the baking beans and greaseproof paper and bake for a further 8-10 minutes, or until pale golden-brown. Blind bake the pastry case for 10 minutes, then remove the baking beans and greaseproof paper and bake for a further 8-10 minutes, or until pale golden-brown. Meanwhile, for the filling, beat together the yoghurt and eggs until well combined. Stir in the parsley and lemon zest, and season with plenty of pepper and a little salt. Set aside. Meanwhile, for the filling, beat together the yoghurt and eggs until well combined. Stir in the parsley and lemon zest, and season with plenty of pepper and a little salt. Set aside. When the pastry case is cooked, reduce the oven temperature to 190C/170C Fan/Gas 5. When the pastry case is cooked, reduce the oven temperature to 190C/170C Fan/Gas 5. Arrange the spring onions in an even layer in the bottom of the pastry case. Arrange a layer of spinach on top, then place the chunks of mackerel onto the spinach leaves. Arrange the spring onions in an even layer in the bottom of the pastry case. Arrange a layer of spinach on top, then place the chunks of mackerel onto the spinach leaves. Carefully pour over the yoghurt-and-egg mixture and dot the surface of the tart with the cherry tomato halves (cut-sides facing upwards). Carefully pour over the yoghurt-and-egg mixture and dot the surface of the tart with the cherry tomato halves (cut-sides facing upwards). Bake for 25-30 minutes, or until the filling has set and the top has turned golden-brown. Serve warm or at room temperature, with a side salad of simply dressed watercress leaves. Bake for 25-30 minutes, or until the filling has set and the top has turned golden-brown. Serve warm or at room temperature, with a side salad of simply dressed watercress leaves."
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} | 7d04374660647258562f70323cbc504e9a9ea3bd0c02b2e5682948271e3dcbbf | Raspberry tart recipe
To make the pastry, place the flour, butter and sugar into a bowl. Gently and quickly rub the ingredients together into the consistency of bread crumbs (or you can use a food processor to blend to the same consistency). Lightly beat the egg yolk and drizzle it into the flour crumbs. Use a knife to mix through until the crumb starts to come together. If the mixture is too dry you can add small amounts of egg white to the bowl or processor and blend till the crumb comes together. Using your hands flatten the dough to about 2cm/1in thick. Wrap in cling film or grease proof paper and refrigerate for 30 minutes. Grease a 25cm/10in tart tin with butter and leave the tin to chill in the fridge. When you are ready to roll out the pastry, remove the pastry from the fridge and place between two large sheets of cling film. Roll out with a rolling pin until 3mm (1/8 inch) thick and until the circle formed is big enough the line the base and side of the tart tin.Remove the top layer of cling film. Take the cooled tart tin from the fridge. Slide your hand palm up under the bottom layer of cling film with the pastry on top. Flip the pastry over onto the tart tin and gently lower into the base and using your thumb. Lightly push into the edges. Then use your thumb to “cut” the pastry along the rim of the tin. Remove the cling film and prick the pastry base with a fork. Chill the pastry and tin in the fridge while you heat the oven.Preheat the oven to 180C/350F/Gas 4To blind bake the pastry, remove the pastry and tart tin from the fridge. Cut a piece of greaseproof paper or baking parchment that is larger than the tin and scrunch into a ball and open out again so that it’s soft and less rigid. Place the paper into the pastry case and gently fill with dried pulses or baking beans. Blind bake the pastry case in the oven for around 15-20 minutes, until it feels dry to the touch. Remove the parchment/greaseproof paper and beans, brush the pastry with egg white and return to the oven for 5-8 minutes to seal the pastry.To make the pastry cream, place the egg yolks and caster sugar in a bowl. Whisk until thick and pale in colour then stir in the flour and add a pinch of salt.Place the milk in a saucepan, take the vanilla pod and score down the length with a knife add the pod to the milk and bring to the boil. Remove from the heat and leave the mixture to infuse for 10 minutes.Remove the vanilla pod and then slowly add the hot milk to the egg mixture, whisking all the time. Pour the mixture back into the pan and reduce the heat to low. Whisk constantly and bring to the boil again. After around two minutes the mixture should thicken. Pour into a cold bowl to stop the cooking process.Whisk the cream until soft peaks form when the whisk is removed. Add the vanilla extract and sugar and mix them in. Then fold the cream into the pastry cream mixture and chill.To assemble the tart, spoon the cooled pastry cream into the pastry case and top with raspberries. Dissolve the redcurrant jelly into the just boiled water to make a glaze. Using a pastry brush, gently coat the raspberries with the glaze. To serve remove the outer ring of the tin. Ease the base off with a knife and slide onto a plate or cake stand. To make the pastry, place the flour, butter and sugar into a bowl. Gently and quickly rub the ingredients together into the consistency of bread crumbs (or you can use a food processor to blend to the same consistency). Lightly beat the egg yolk and drizzle it into the flour crumbs. Use a knife to mix through until the crumb starts to come together. If the mixture is too dry you can add small amounts of egg white to the bowl or processor and blend till the crumb comes together. To make the pastry, place the flour, butter and sugar into a bowl. Gently and quickly rub the ingredients together into the consistency of bread crumbs (or you can use a food processor to blend to the same consistency). Lightly beat the egg yolk and drizzle it into the flour crumbs. Use a knife to mix through until the crumb starts to come together. If the mixture is too dry you can add small amounts of egg white to the bowl or processor and blend till the crumb comes together. Using your hands flatten the dough to about 2cm/1in thick. Wrap in cling film or grease proof paper and refrigerate for 30 minutes. Using your hands flatten the dough to about 2cm/1in thick. Wrap in cling film or grease proof paper and refrigerate for 30 minutes. Grease a 25cm/10in tart tin with butter and leave the tin to chill in the fridge. Grease a 25cm/10in tart tin with butter and leave the tin to chill in the fridge. When you are ready to roll out the pastry, remove the pastry from the fridge and place between two large sheets of cling film. Roll out with a rolling pin until 3mm (1/8 inch) thick and until the circle formed is big enough the line the base and side of the tart tin. When you are ready to roll out the pastry, remove the pastry from the fridge and place between two large sheets of cling film. Roll out with a rolling pin until 3mm (1/8 inch) thick and until the circle formed is big enough the line the base and side of the tart tin. Remove the top layer of cling film. Take the cooled tart tin from the fridge. Slide your hand palm up under the bottom layer of cling film with the pastry on top. Flip the pastry over onto the tart tin and gently lower into the base and using your thumb. Lightly push into the edges. Then use your thumb to “cut” the pastry along the rim of the tin. Remove the cling film and prick the pastry base with a fork. Chill the pastry and tin in the fridge while you heat the oven. Remove the top layer of cling film. Take the cooled tart tin from the fridge. Slide your hand palm up under the bottom layer of cling film with the pastry on top. Flip the pastry over onto the tart tin and gently lower into the base and using your thumb. Lightly push into the edges. Then use your thumb to “cut” the pastry along the rim of the tin. Remove the cling film and prick the pastry base with a fork. Chill the pastry and tin in the fridge while you heat the oven. Preheat the oven to 180C/350F/Gas 4 Preheat the oven to 180C/350F/Gas 4 To blind bake the pastry, remove the pastry and tart tin from the fridge. Cut a piece of greaseproof paper or baking parchment that is larger than the tin and scrunch into a ball and open out again so that it’s soft and less rigid. Place the paper into the pastry case and gently fill with dried pulses or baking beans. Blind bake the pastry case in the oven for around 15-20 minutes, until it feels dry to the touch. Remove the parchment/greaseproof paper and beans, brush the pastry with egg white and return to the oven for 5-8 minutes to seal the pastry. To blind bake the pastry, remove the pastry and tart tin from the fridge. Cut a piece of greaseproof paper or baking parchment that is larger than the tin and scrunch into a ball and open out again so that it’s soft and less rigid. Place the paper into the pastry case and gently fill with dried pulses or baking beans. Blind bake the pastry case in the oven for around 15-20 minutes, until it feels dry to the touch. Remove the parchment/greaseproof paper and beans, brush the pastry with egg white and return to the oven for 5-8 minutes to seal the pastry. To make the pastry cream, place the egg yolks and caster sugar in a bowl. Whisk until thick and pale in colour then stir in the flour and add a pinch of salt. To make the pastry cream, place the egg yolks and caster sugar in a bowl. Whisk until thick and pale in colour then stir in the flour and add a pinch of salt. Place the milk in a saucepan, take the vanilla pod and score down the length with a knife add the pod to the milk and bring to the boil. Remove from the heat and leave the mixture to infuse for 10 minutes. Place the milk in a saucepan, take the vanilla pod and score down the length with a knife add the pod to the milk and bring to the boil. Remove from the heat and leave the mixture to infuse for 10 minutes. Remove the vanilla pod and then slowly add the hot milk to the egg mixture, whisking all the time. Pour the mixture back into the pan and reduce the heat to low. Whisk constantly and bring to the boil again. After around two minutes the mixture should thicken. Pour into a cold bowl to stop the cooking process. Remove the vanilla pod and then slowly add the hot milk to the egg mixture, whisking all the time. Pour the mixture back into the pan and reduce the heat to low. Whisk constantly and bring to the boil again. After around two minutes the mixture should thicken. Pour into a cold bowl to stop the cooking process. Whisk the cream until soft peaks form when the whisk is removed. Add the vanilla extract and sugar and mix them in. Then fold the cream into the pastry cream mixture and chill. Whisk the cream until soft peaks form when the whisk is removed. Add the vanilla extract and sugar and mix them in. Then fold the cream into the pastry cream mixture and chill. To assemble the tart, spoon the cooled pastry cream into the pastry case and top with raspberries. Dissolve the redcurrant jelly into the just boiled water to make a glaze. Using a pastry brush, gently coat the raspberries with the glaze. To assemble the tart, spoon the cooled pastry cream into the pastry case and top with raspberries. Dissolve the redcurrant jelly into the just boiled water to make a glaze. Using a pastry brush, gently coat the raspberries with the glaze. To serve remove the outer ring of the tin. Ease the base off with a knife and slide onto a plate or cake stand. To serve remove the outer ring of the tin. Ease the base off with a knife and slide onto a plate or cake stand. | {
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"content": "To make the pastry, place the flour, butter and sugar into a bowl. Gently and quickly rub the ingredients together into the consistency of bread crumbs (or you can use a food processor to blend to the same consistency). Lightly beat the egg yolk and drizzle it into the flour crumbs. Use a knife to mix through until the crumb starts to come together. If the mixture is too dry you can add small amounts of egg white to the bowl or processor and blend till the crumb comes together. Using your hands flatten the dough to about 2cm/1in thick. Wrap in cling film or grease proof paper and refrigerate for 30 minutes. Grease a 25cm/10in tart tin with butter and leave the tin to chill in the fridge. When you are ready to roll out the pastry, remove the pastry from the fridge and place between two large sheets of cling film. Roll out with a rolling pin until 3mm (1/8 inch) thick and until the circle formed is big enough the line the base and side of the tart tin.Remove the top layer of cling film. Take the cooled tart tin from the fridge. Slide your hand palm up under the bottom layer of cling film with the pastry on top. Flip the pastry over onto the tart tin and gently lower into the base and using your thumb. Lightly push into the edges. Then use your thumb to “cut” the pastry along the rim of the tin. Remove the cling film and prick the pastry base with a fork. Chill the pastry and tin in the fridge while you heat the oven.Preheat the oven to 180C/350F/Gas 4To blind bake the pastry, remove the pastry and tart tin from the fridge. Cut a piece of greaseproof paper or baking parchment that is larger than the tin and scrunch into a ball and open out again so that it’s soft and less rigid. Place the paper into the pastry case and gently fill with dried pulses or baking beans. Blind bake the pastry case in the oven for around 15-20 minutes, until it feels dry to the touch. Remove the parchment/greaseproof paper and beans, brush the pastry with egg white and return to the oven for 5-8 minutes to seal the pastry.To make the pastry cream, place the egg yolks and caster sugar in a bowl. Whisk until thick and pale in colour then stir in the flour and add a pinch of salt.Place the milk in a saucepan, take the vanilla pod and score down the length with a knife add the pod to the milk and bring to the boil. Remove from the heat and leave the mixture to infuse for 10 minutes.Remove the vanilla pod and then slowly add the hot milk to the egg mixture, whisking all the time. Pour the mixture back into the pan and reduce the heat to low. Whisk constantly and bring to the boil again. After around two minutes the mixture should thicken. Pour into a cold bowl to stop the cooking process.Whisk the cream until soft peaks form when the whisk is removed. Add the vanilla extract and sugar and mix them in. Then fold the cream into the pastry cream mixture and chill.To assemble the tart, spoon the cooled pastry cream into the pastry case and top with raspberries. Dissolve the redcurrant jelly into the just boiled water to make a glaze. Using a pastry brush, gently coat the raspberries with the glaze. To serve remove the outer ring of the tin. Ease the base off with a knife and slide onto a plate or cake stand. To make the pastry, place the flour, butter and sugar into a bowl. Gently and quickly rub the ingredients together into the consistency of bread crumbs (or you can use a food processor to blend to the same consistency). Lightly beat the egg yolk and drizzle it into the flour crumbs. Use a knife to mix through until the crumb starts to come together. If the mixture is too dry you can add small amounts of egg white to the bowl or processor and blend till the crumb comes together. To make the pastry, place the flour, butter and sugar into a bowl. Gently and quickly rub the ingredients together into the consistency of bread crumbs (or you can use a food processor to blend to the same consistency). Lightly beat the egg yolk and drizzle it into the flour crumbs. Use a knife to mix through until the crumb starts to come together. If the mixture is too dry you can add small amounts of egg white to the bowl or processor and blend till the crumb comes together. Using your hands flatten the dough to about 2cm/1in thick. Wrap in cling film or grease proof paper and refrigerate for 30 minutes. Using your hands flatten the dough to about 2cm/1in thick. Wrap in cling film or grease proof paper and refrigerate for 30 minutes. Grease a 25cm/10in tart tin with butter and leave the tin to chill in the fridge. Grease a 25cm/10in tart tin with butter and leave the tin to chill in the fridge. When you are ready to roll out the pastry, remove the pastry from the fridge and place between two large sheets of cling film. Roll out with a rolling pin until 3mm (1/8 inch) thick and until the circle formed is big enough the line the base and side of the tart tin. When you are ready to roll out the pastry, remove the pastry from the fridge and place between two large sheets of cling film. Roll out with a rolling pin until 3mm (1/8 inch) thick and until the circle formed is big enough the line the base and side of the tart tin. Remove the top layer of cling film. Take the cooled tart tin from the fridge. Slide your hand palm up under the bottom layer of cling film with the pastry on top. Flip the pastry over onto the tart tin and gently lower into the base and using your thumb. Lightly push into the edges. Then use your thumb to “cut” the pastry along the rim of the tin. Remove the cling film and prick the pastry base with a fork. Chill the pastry and tin in the fridge while you heat the oven. Remove the top layer of cling film. Take the cooled tart tin from the fridge. Slide your hand palm up under the bottom layer of cling film with the pastry on top. Flip the pastry over onto the tart tin and gently lower into the base and using your thumb. Lightly push into the edges. Then use your thumb to “cut” the pastry along the rim of the tin. Remove the cling film and prick the pastry base with a fork. Chill the pastry and tin in the fridge while you heat the oven. Preheat the oven to 180C/350F/Gas 4 Preheat the oven to 180C/350F/Gas 4 To blind bake the pastry, remove the pastry and tart tin from the fridge. Cut a piece of greaseproof paper or baking parchment that is larger than the tin and scrunch into a ball and open out again so that it’s soft and less rigid. Place the paper into the pastry case and gently fill with dried pulses or baking beans. Blind bake the pastry case in the oven for around 15-20 minutes, until it feels dry to the touch. Remove the parchment/greaseproof paper and beans, brush the pastry with egg white and return to the oven for 5-8 minutes to seal the pastry. To blind bake the pastry, remove the pastry and tart tin from the fridge. Cut a piece of greaseproof paper or baking parchment that is larger than the tin and scrunch into a ball and open out again so that it’s soft and less rigid. Place the paper into the pastry case and gently fill with dried pulses or baking beans. Blind bake the pastry case in the oven for around 15-20 minutes, until it feels dry to the touch. Remove the parchment/greaseproof paper and beans, brush the pastry with egg white and return to the oven for 5-8 minutes to seal the pastry. To make the pastry cream, place the egg yolks and caster sugar in a bowl. Whisk until thick and pale in colour then stir in the flour and add a pinch of salt. To make the pastry cream, place the egg yolks and caster sugar in a bowl. Whisk until thick and pale in colour then stir in the flour and add a pinch of salt. Place the milk in a saucepan, take the vanilla pod and score down the length with a knife add the pod to the milk and bring to the boil. Remove from the heat and leave the mixture to infuse for 10 minutes. Place the milk in a saucepan, take the vanilla pod and score down the length with a knife add the pod to the milk and bring to the boil. Remove from the heat and leave the mixture to infuse for 10 minutes. Remove the vanilla pod and then slowly add the hot milk to the egg mixture, whisking all the time. Pour the mixture back into the pan and reduce the heat to low. Whisk constantly and bring to the boil again. After around two minutes the mixture should thicken. Pour into a cold bowl to stop the cooking process. Remove the vanilla pod and then slowly add the hot milk to the egg mixture, whisking all the time. Pour the mixture back into the pan and reduce the heat to low. Whisk constantly and bring to the boil again. After around two minutes the mixture should thicken. Pour into a cold bowl to stop the cooking process. Whisk the cream until soft peaks form when the whisk is removed. Add the vanilla extract and sugar and mix them in. Then fold the cream into the pastry cream mixture and chill. Whisk the cream until soft peaks form when the whisk is removed. Add the vanilla extract and sugar and mix them in. Then fold the cream into the pastry cream mixture and chill. To assemble the tart, spoon the cooled pastry cream into the pastry case and top with raspberries. Dissolve the redcurrant jelly into the just boiled water to make a glaze. Using a pastry brush, gently coat the raspberries with the glaze. To assemble the tart, spoon the cooled pastry cream into the pastry case and top with raspberries. Dissolve the redcurrant jelly into the just boiled water to make a glaze. Using a pastry brush, gently coat the raspberries with the glaze. To serve remove the outer ring of the tin. Ease the base off with a knife and slide onto a plate or cake stand. To serve remove the outer ring of the tin. Ease the base off with a knife and slide onto a plate or cake stand."
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} | 1ef6ef59c76202689c5d152b904beb7463067cdbc8c1420e13380eb8cb0651a8 | Pistachio cream recipe
An average of 5.0 out of 5 stars from 4 ratings Removing the pistachio skins is the key to a perfect homemade pistachio cream with a bright-green colour and creamy, smooth texture. You can buy ready peeled pistachio nibs, but they are expensive, so it's worth the effort to do it yourself. 150g/5½oz raw, shelled and unsalted pistachios150ml/¼ pint full-fat milk100g/3½oz white chocolate, chopped into small, even pieces30g/1oz unsalted butter, melted3 tbsp icing sugargenerous pinch sea salt1–2 drops almond extract (optional) 150g/5½oz raw, shelled and unsalted pistachios 150ml/¼ pint full-fat milk 100g/3½oz white chocolate, chopped into small, even pieces 30g/1oz unsalted butter, melted 3 tbsp icing sugar generous pinch sea salt 1–2 drops almond extract (optional) Method To remove the brown skins and get the greenest colour, blanch the pistachios in boiling water for 1–2 minutes. Drain and rinse under cold running water. Take a small batch of the nuts and rub vigorously with a clean tea towel to remove the skins. Set aside the peeled pistachios and repeat until all the nuts are peeled.Using a high-powered blender (or a food processor with a grinder attachment), blend the pistachios to a coarse, sandy texture.Gently heat the milk until hot (but not boiling). You can do this in a small saucepan or in the microwave. Add about a third of the hot milk to the nuts and blend on a low power until the nuts are still quite coarse but start to come together like wet sand. Continue to process, adding more hot milk, a little at a time, until the pistachios break down. This will take about 10 minutes on a low speed. Meanwhile, melt the chocolate in a heatproof bowl sat over a saucepan of very gently simmering water (be careful not to let the chocolate get too hot as white chocolate seizes very easily).Add the melted chocolate, melted butter, icing sugar and salt to the blended nuts. To enhance the flavour, add a drop or two of almond extract (if using). Continue to blend for a further 10–12 minutes until very smooth and creamy. It might seem runny at first, but will firm up as it cools. Pour into a clean, sterilised jar and allow to cool completely before putting the lid on. Keep the pistachio cream refrigerated for up to 2 weeks. To remove the brown skins and get the greenest colour, blanch the pistachios in boiling water for 1–2 minutes. Drain and rinse under cold running water. Take a small batch of the nuts and rub vigorously with a clean tea towel to remove the skins. Set aside the peeled pistachios and repeat until all the nuts are peeled. To remove the brown skins and get the greenest colour, blanch the pistachios in boiling water for 1–2 minutes. Drain and rinse under cold running water. Take a small batch of the nuts and rub vigorously with a clean tea towel to remove the skins. Set aside the peeled pistachios and repeat until all the nuts are peeled. Using a high-powered blender (or a food processor with a grinder attachment), blend the pistachios to a coarse, sandy texture. Using a high-powered blender (or a food processor with a grinder attachment), blend the pistachios to a coarse, sandy texture. Gently heat the milk until hot (but not boiling). You can do this in a small saucepan or in the microwave. Gently heat the milk until hot (but not boiling). You can do this in a small saucepan or in the microwave. Add about a third of the hot milk to the nuts and blend on a low power until the nuts are still quite coarse but start to come together like wet sand. Continue to process, adding more hot milk, a little at a time, until the pistachios break down. This will take about 10 minutes on a low speed. Add about a third of the hot milk to the nuts and blend on a low power until the nuts are still quite coarse but start to come together like wet sand. Continue to process, adding more hot milk, a little at a time, until the pistachios break down. This will take about 10 minutes on a low speed. Meanwhile, melt the chocolate in a heatproof bowl sat over a saucepan of very gently simmering water (be careful not to let the chocolate get too hot as white chocolate seizes very easily). Meanwhile, melt the chocolate in a heatproof bowl sat over a saucepan of very gently simmering water (be careful not to let the chocolate get too hot as white chocolate seizes very easily). Add the melted chocolate, melted butter, icing sugar and salt to the blended nuts. To enhance the flavour, add a drop or two of almond extract (if using). Continue to blend for a further 10–12 minutes until very smooth and creamy. It might seem runny at first, but will firm up as it cools. Add the melted chocolate, melted butter, icing sugar and salt to the blended nuts. To enhance the flavour, add a drop or two of almond extract (if using). Continue to blend for a further 10–12 minutes until very smooth and creamy. It might seem runny at first, but will firm up as it cools. Pour into a clean, sterilised jar and allow to cool completely before putting the lid on. Keep the pistachio cream refrigerated for up to 2 weeks. Pour into a clean, sterilised jar and allow to cool completely before putting the lid on. Keep the pistachio cream refrigerated for up to 2 weeks. | {
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"title": "Pistachio cream recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings Removing the pistachio skins is the key to a perfect homemade pistachio cream with a bright-green colour and creamy, smooth texture. You can buy ready peeled pistachio nibs, but they are expensive, so it's worth the effort to do it yourself. 150g/5½oz raw, shelled and unsalted pistachios150ml/¼ pint full-fat milk100g/3½oz white chocolate, chopped into small, even pieces30g/1oz unsalted butter, melted3 tbsp icing sugargenerous pinch sea salt1–2 drops almond extract (optional) 150g/5½oz raw, shelled and unsalted pistachios 150ml/¼ pint full-fat milk 100g/3½oz white chocolate, chopped into small, even pieces 30g/1oz unsalted butter, melted 3 tbsp icing sugar generous pinch sea salt 1–2 drops almond extract (optional) Method To remove the brown skins and get the greenest colour, blanch the pistachios in boiling water for 1–2 minutes. Drain and rinse under cold running water. Take a small batch of the nuts and rub vigorously with a clean tea towel to remove the skins. Set aside the peeled pistachios and repeat until all the nuts are peeled.Using a high-powered blender (or a food processor with a grinder attachment), blend the pistachios to a coarse, sandy texture.Gently heat the milk until hot (but not boiling). You can do this in a small saucepan or in the microwave. Add about a third of the hot milk to the nuts and blend on a low power until the nuts are still quite coarse but start to come together like wet sand. Continue to process, adding more hot milk, a little at a time, until the pistachios break down. This will take about 10 minutes on a low speed. Meanwhile, melt the chocolate in a heatproof bowl sat over a saucepan of very gently simmering water (be careful not to let the chocolate get too hot as white chocolate seizes very easily).Add the melted chocolate, melted butter, icing sugar and salt to the blended nuts. To enhance the flavour, add a drop or two of almond extract (if using). Continue to blend for a further 10–12 minutes until very smooth and creamy. It might seem runny at first, but will firm up as it cools. Pour into a clean, sterilised jar and allow to cool completely before putting the lid on. Keep the pistachio cream refrigerated for up to 2 weeks. To remove the brown skins and get the greenest colour, blanch the pistachios in boiling water for 1–2 minutes. Drain and rinse under cold running water. Take a small batch of the nuts and rub vigorously with a clean tea towel to remove the skins. Set aside the peeled pistachios and repeat until all the nuts are peeled. To remove the brown skins and get the greenest colour, blanch the pistachios in boiling water for 1–2 minutes. Drain and rinse under cold running water. Take a small batch of the nuts and rub vigorously with a clean tea towel to remove the skins. Set aside the peeled pistachios and repeat until all the nuts are peeled. Using a high-powered blender (or a food processor with a grinder attachment), blend the pistachios to a coarse, sandy texture. Using a high-powered blender (or a food processor with a grinder attachment), blend the pistachios to a coarse, sandy texture. Gently heat the milk until hot (but not boiling). You can do this in a small saucepan or in the microwave. Gently heat the milk until hot (but not boiling). You can do this in a small saucepan or in the microwave. Add about a third of the hot milk to the nuts and blend on a low power until the nuts are still quite coarse but start to come together like wet sand. Continue to process, adding more hot milk, a little at a time, until the pistachios break down. This will take about 10 minutes on a low speed. Add about a third of the hot milk to the nuts and blend on a low power until the nuts are still quite coarse but start to come together like wet sand. Continue to process, adding more hot milk, a little at a time, until the pistachios break down. This will take about 10 minutes on a low speed. Meanwhile, melt the chocolate in a heatproof bowl sat over a saucepan of very gently simmering water (be careful not to let the chocolate get too hot as white chocolate seizes very easily). Meanwhile, melt the chocolate in a heatproof bowl sat over a saucepan of very gently simmering water (be careful not to let the chocolate get too hot as white chocolate seizes very easily). Add the melted chocolate, melted butter, icing sugar and salt to the blended nuts. To enhance the flavour, add a drop or two of almond extract (if using). Continue to blend for a further 10–12 minutes until very smooth and creamy. It might seem runny at first, but will firm up as it cools. Add the melted chocolate, melted butter, icing sugar and salt to the blended nuts. To enhance the flavour, add a drop or two of almond extract (if using). Continue to blend for a further 10–12 minutes until very smooth and creamy. It might seem runny at first, but will firm up as it cools. Pour into a clean, sterilised jar and allow to cool completely before putting the lid on. Keep the pistachio cream refrigerated for up to 2 weeks. Pour into a clean, sterilised jar and allow to cool completely before putting the lid on. Keep the pistachio cream refrigerated for up to 2 weeks."
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} | 4ca1f6b5dced85ec3ccf34fb87e865c58a1a4a9d0bafb2ebb476bcca3f2dfa85 | Key lime pie with ginger pastry recipe
For the sweet ginger pastry, sift the flour, icing sugar, ground ginger and salt into a large mixing bowl. Rub in the cubed butter until the mixture resembles breadcrumbs.Mix the egg yolk into the water and add into the flour mixture, stirring with your hands until the mixture just comes together as a dough. Add olive oil if the dough is a little dry. Wrap the pastry in cling film and set aside in the fridge for 20-30 minutes. Preheat the oven to 200C/400F/Gas 6.Roll out the dough on a lightly floured surface to the thickness of a pound coin. Drape the dough over the rolling pin and use it to transfer the pastry to a 30cm/12in tart case. Press the pastry into the tin, ensuring there are no gaps in the corner. Allow the excess pastry to overhang the tin. Cover with clingfilm and chill for 20 minutes.Prick the bottom of the pastry case with a fork. Line the case with baking paper and weigh it down with baking beans, rice or lentils. Bake blind for 15 minutes, then remove the baking beans and paper and bake for a further 5-10 minutes. Trim away any excess pastry and set aside to cool on a rack. Reduce the oven temperature to 170C/325F/Gas 3.For the lime filling, in a large mixing bowl whisk together the condensed milk with the lime juice, lime zest and egg yolks until the mixture thickens. Stir in the chopped stem ginger. Taste the filling, and fold in some icing sugar, if needed. Pour mixture into the pie crust, smooth the top with a palette knife and bake for 15-20 minutes. The pie is ready when the filling has a slight wobble or when the temperature in the centre has reached 70C when checked with a probe thermometer. Set aside to cool for half an hour in the baking tin, then chill the pie in a refrigerator for as long as possible. Place the sugar in a heavy-based deep saucepan with six tablespoons water over a medium heat. Bring the mixture to the boil without stirring, brushing down any sugar crystals on the side of the pan with a wet pastry brush. Remove the syrup from the heat when it reaches 120C/248F (the firm ball stage).In a free-standing mixer, whisk the egg whites until stiff peaks form when the whisk is removed. While whisking, pour the boiling syrup onto the egg whites in a thin, steady stream, being careful not to pour the syrup on to the whisk as it may splash onto your hands. Continue to whisk the egg whites until the mixture is stiff, shiny and stable.Place the meringue into a piping bag fitted with a 1.5cm round nozzle. Once the pie is chilled, sprinkle the reserved lime zest and grated chocolate over the top of the pie. Pipe the meringue around the edge of the pie in generous swirls. Using a cook’s blowtorch, gently caramelise the meringue so that the top is light golden-brown. Finish by placing the lime slices and mint sprigs on the meringue and dust over some icing sugar. For the sweet ginger pastry, sift the flour, icing sugar, ground ginger and salt into a large mixing bowl. Rub in the cubed butter until the mixture resembles breadcrumbs. For the sweet ginger pastry, sift the flour, icing sugar, ground ginger and salt into a large mixing bowl. Rub in the cubed butter until the mixture resembles breadcrumbs. Mix the egg yolk into the water and add into the flour mixture, stirring with your hands until the mixture just comes together as a dough. Add olive oil if the dough is a little dry. Wrap the pastry in cling film and set aside in the fridge for 20-30 minutes. Mix the egg yolk into the water and add into the flour mixture, stirring with your hands until the mixture just comes together as a dough. Add olive oil if the dough is a little dry. Wrap the pastry in cling film and set aside in the fridge for 20-30 minutes. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Roll out the dough on a lightly floured surface to the thickness of a pound coin. Drape the dough over the rolling pin and use it to transfer the pastry to a 30cm/12in tart case. Press the pastry into the tin, ensuring there are no gaps in the corner. Allow the excess pastry to overhang the tin. Cover with clingfilm and chill for 20 minutes. Roll out the dough on a lightly floured surface to the thickness of a pound coin. Drape the dough over the rolling pin and use it to transfer the pastry to a 30cm/12in tart case. Press the pastry into the tin, ensuring there are no gaps in the corner. Allow the excess pastry to overhang the tin. Cover with clingfilm and chill for 20 minutes. Prick the bottom of the pastry case with a fork. Line the case with baking paper and weigh it down with baking beans, rice or lentils. Bake blind for 15 minutes, then remove the baking beans and paper and bake for a further 5-10 minutes. Trim away any excess pastry and set aside to cool on a rack. Prick the bottom of the pastry case with a fork. Line the case with baking paper and weigh it down with baking beans, rice or lentils. Bake blind for 15 minutes, then remove the baking beans and paper and bake for a further 5-10 minutes. Trim away any excess pastry and set aside to cool on a rack. Reduce the oven temperature to 170C/325F/Gas 3. Reduce the oven temperature to 170C/325F/Gas 3. For the lime filling, in a large mixing bowl whisk together the condensed milk with the lime juice, lime zest and egg yolks until the mixture thickens. Stir in the chopped stem ginger. Taste the filling, and fold in some icing sugar, if needed. For the lime filling, in a large mixing bowl whisk together the condensed milk with the lime juice, lime zest and egg yolks until the mixture thickens. Stir in the chopped stem ginger. Taste the filling, and fold in some icing sugar, if needed. Pour mixture into the pie crust, smooth the top with a palette knife and bake for 15-20 minutes. The pie is ready when the filling has a slight wobble or when the temperature in the centre has reached 70C when checked with a probe thermometer. Pour mixture into the pie crust, smooth the top with a palette knife and bake for 15-20 minutes. The pie is ready when the filling has a slight wobble or when the temperature in the centre has reached 70C when checked with a probe thermometer. Set aside to cool for half an hour in the baking tin, then chill the pie in a refrigerator for as long as possible. Set aside to cool for half an hour in the baking tin, then chill the pie in a refrigerator for as long as possible. Place the sugar in a heavy-based deep saucepan with six tablespoons water over a medium heat. Bring the mixture to the boil without stirring, brushing down any sugar crystals on the side of the pan with a wet pastry brush. Remove the syrup from the heat when it reaches 120C/248F (the firm ball stage). Place the sugar in a heavy-based deep saucepan with six tablespoons water over a medium heat. Bring the mixture to the boil without stirring, brushing down any sugar crystals on the side of the pan with a wet pastry brush. Remove the syrup from the heat when it reaches 120C/248F (the firm ball stage). In a free-standing mixer, whisk the egg whites until stiff peaks form when the whisk is removed. While whisking, pour the boiling syrup onto the egg whites in a thin, steady stream, being careful not to pour the syrup on to the whisk as it may splash onto your hands. Continue to whisk the egg whites until the mixture is stiff, shiny and stable. In a free-standing mixer, whisk the egg whites until stiff peaks form when the whisk is removed. While whisking, pour the boiling syrup onto the egg whites in a thin, steady stream, being careful not to pour the syrup on to the whisk as it may splash onto your hands. Continue to whisk the egg whites until the mixture is stiff, shiny and stable. Place the meringue into a piping bag fitted with a 1.5cm round nozzle. Place the meringue into a piping bag fitted with a 1.5cm round nozzle. Once the pie is chilled, sprinkle the reserved lime zest and grated chocolate over the top of the pie. Pipe the meringue around the edge of the pie in generous swirls. Using a cook’s blowtorch, gently caramelise the meringue so that the top is light golden-brown. Finish by placing the lime slices and mint sprigs on the meringue and dust over some icing sugar. Once the pie is chilled, sprinkle the reserved lime zest and grated chocolate over the top of the pie. Pipe the meringue around the edge of the pie in generous swirls. Using a cook’s blowtorch, gently caramelise the meringue so that the top is light golden-brown. Finish by placing the lime slices and mint sprigs on the meringue and dust over some icing sugar. | {
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"title": "Key lime pie with ginger pastry recipe",
"content": "For the sweet ginger pastry, sift the flour, icing sugar, ground ginger and salt into a large mixing bowl. Rub in the cubed butter until the mixture resembles breadcrumbs.Mix the egg yolk into the water and add into the flour mixture, stirring with your hands until the mixture just comes together as a dough. Add olive oil if the dough is a little dry. Wrap the pastry in cling film and set aside in the fridge for 20-30 minutes. Preheat the oven to 200C/400F/Gas 6.Roll out the dough on a lightly floured surface to the thickness of a pound coin. Drape the dough over the rolling pin and use it to transfer the pastry to a 30cm/12in tart case. Press the pastry into the tin, ensuring there are no gaps in the corner. Allow the excess pastry to overhang the tin. Cover with clingfilm and chill for 20 minutes.Prick the bottom of the pastry case with a fork. Line the case with baking paper and weigh it down with baking beans, rice or lentils. Bake blind for 15 minutes, then remove the baking beans and paper and bake for a further 5-10 minutes. Trim away any excess pastry and set aside to cool on a rack. Reduce the oven temperature to 170C/325F/Gas 3.For the lime filling, in a large mixing bowl whisk together the condensed milk with the lime juice, lime zest and egg yolks until the mixture thickens. Stir in the chopped stem ginger. Taste the filling, and fold in some icing sugar, if needed. Pour mixture into the pie crust, smooth the top with a palette knife and bake for 15-20 minutes. The pie is ready when the filling has a slight wobble or when the temperature in the centre has reached 70C when checked with a probe thermometer. Set aside to cool for half an hour in the baking tin, then chill the pie in a refrigerator for as long as possible. Place the sugar in a heavy-based deep saucepan with six tablespoons water over a medium heat. Bring the mixture to the boil without stirring, brushing down any sugar crystals on the side of the pan with a wet pastry brush. Remove the syrup from the heat when it reaches 120C/248F (the firm ball stage).In a free-standing mixer, whisk the egg whites until stiff peaks form when the whisk is removed. While whisking, pour the boiling syrup onto the egg whites in a thin, steady stream, being careful not to pour the syrup on to the whisk as it may splash onto your hands. Continue to whisk the egg whites until the mixture is stiff, shiny and stable.Place the meringue into a piping bag fitted with a 1.5cm round nozzle. Once the pie is chilled, sprinkle the reserved lime zest and grated chocolate over the top of the pie. Pipe the meringue around the edge of the pie in generous swirls. Using a cook’s blowtorch, gently caramelise the meringue so that the top is light golden-brown. Finish by placing the lime slices and mint sprigs on the meringue and dust over some icing sugar. For the sweet ginger pastry, sift the flour, icing sugar, ground ginger and salt into a large mixing bowl. Rub in the cubed butter until the mixture resembles breadcrumbs. For the sweet ginger pastry, sift the flour, icing sugar, ground ginger and salt into a large mixing bowl. Rub in the cubed butter until the mixture resembles breadcrumbs. Mix the egg yolk into the water and add into the flour mixture, stirring with your hands until the mixture just comes together as a dough. Add olive oil if the dough is a little dry. Wrap the pastry in cling film and set aside in the fridge for 20-30 minutes. Mix the egg yolk into the water and add into the flour mixture, stirring with your hands until the mixture just comes together as a dough. Add olive oil if the dough is a little dry. Wrap the pastry in cling film and set aside in the fridge for 20-30 minutes. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Roll out the dough on a lightly floured surface to the thickness of a pound coin. Drape the dough over the rolling pin and use it to transfer the pastry to a 30cm/12in tart case. Press the pastry into the tin, ensuring there are no gaps in the corner. Allow the excess pastry to overhang the tin. Cover with clingfilm and chill for 20 minutes. Roll out the dough on a lightly floured surface to the thickness of a pound coin. Drape the dough over the rolling pin and use it to transfer the pastry to a 30cm/12in tart case. Press the pastry into the tin, ensuring there are no gaps in the corner. Allow the excess pastry to overhang the tin. Cover with clingfilm and chill for 20 minutes. Prick the bottom of the pastry case with a fork. Line the case with baking paper and weigh it down with baking beans, rice or lentils. Bake blind for 15 minutes, then remove the baking beans and paper and bake for a further 5-10 minutes. Trim away any excess pastry and set aside to cool on a rack. Prick the bottom of the pastry case with a fork. Line the case with baking paper and weigh it down with baking beans, rice or lentils. Bake blind for 15 minutes, then remove the baking beans and paper and bake for a further 5-10 minutes. Trim away any excess pastry and set aside to cool on a rack. Reduce the oven temperature to 170C/325F/Gas 3. Reduce the oven temperature to 170C/325F/Gas 3. For the lime filling, in a large mixing bowl whisk together the condensed milk with the lime juice, lime zest and egg yolks until the mixture thickens. Stir in the chopped stem ginger. Taste the filling, and fold in some icing sugar, if needed. For the lime filling, in a large mixing bowl whisk together the condensed milk with the lime juice, lime zest and egg yolks until the mixture thickens. Stir in the chopped stem ginger. Taste the filling, and fold in some icing sugar, if needed. Pour mixture into the pie crust, smooth the top with a palette knife and bake for 15-20 minutes. The pie is ready when the filling has a slight wobble or when the temperature in the centre has reached 70C when checked with a probe thermometer. Pour mixture into the pie crust, smooth the top with a palette knife and bake for 15-20 minutes. The pie is ready when the filling has a slight wobble or when the temperature in the centre has reached 70C when checked with a probe thermometer. Set aside to cool for half an hour in the baking tin, then chill the pie in a refrigerator for as long as possible. Set aside to cool for half an hour in the baking tin, then chill the pie in a refrigerator for as long as possible. Place the sugar in a heavy-based deep saucepan with six tablespoons water over a medium heat. Bring the mixture to the boil without stirring, brushing down any sugar crystals on the side of the pan with a wet pastry brush. Remove the syrup from the heat when it reaches 120C/248F (the firm ball stage). Place the sugar in a heavy-based deep saucepan with six tablespoons water over a medium heat. Bring the mixture to the boil without stirring, brushing down any sugar crystals on the side of the pan with a wet pastry brush. Remove the syrup from the heat when it reaches 120C/248F (the firm ball stage). In a free-standing mixer, whisk the egg whites until stiff peaks form when the whisk is removed. While whisking, pour the boiling syrup onto the egg whites in a thin, steady stream, being careful not to pour the syrup on to the whisk as it may splash onto your hands. Continue to whisk the egg whites until the mixture is stiff, shiny and stable. In a free-standing mixer, whisk the egg whites until stiff peaks form when the whisk is removed. While whisking, pour the boiling syrup onto the egg whites in a thin, steady stream, being careful not to pour the syrup on to the whisk as it may splash onto your hands. Continue to whisk the egg whites until the mixture is stiff, shiny and stable. Place the meringue into a piping bag fitted with a 1.5cm round nozzle. Place the meringue into a piping bag fitted with a 1.5cm round nozzle. Once the pie is chilled, sprinkle the reserved lime zest and grated chocolate over the top of the pie. Pipe the meringue around the edge of the pie in generous swirls. Using a cook’s blowtorch, gently caramelise the meringue so that the top is light golden-brown. Finish by placing the lime slices and mint sprigs on the meringue and dust over some icing sugar. Once the pie is chilled, sprinkle the reserved lime zest and grated chocolate over the top of the pie. Pipe the meringue around the edge of the pie in generous swirls. Using a cook’s blowtorch, gently caramelise the meringue so that the top is light golden-brown. Finish by placing the lime slices and mint sprigs on the meringue and dust over some icing sugar."
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} | 1b3df587f5d6ce217268a7f26fadcbc1058dda0ee0be661a729c0fd6b02927c8 | Millionaire's shortbread recipe
An average of 4.3 out of 5 stars from 95 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/millionaires_shortbread_76712_16x9.jpg Millionaire's shortbread is easy to make with condensed milk caramel and a buttery biscuit base. The clue to the richness of this recipe is in the name. 225g/8oz plain flour175g/6oz unsalted butter, cold, cut into cubes75g/2¾oz caster sugar 225g/8oz plain flour 175g/6oz unsalted butter, cold, cut into cubes 75g/2¾oz caster sugar 150g/5oz butter379g can condensed milk100g/3½oz golden syrup350g/12oz dark chocolate, or a mixture of dark and milk, chopped 150g/5oz butter 379g can condensed milk 100g/3½oz golden syrup 350g/12oz dark chocolate, or a mixture of dark and milk, chopped Method Preheat the oven to 150C/300F/Gas 2. Line a 23cm/9in square cake tin with baking parchment.Combine the flour and butter cubes in a food processor and pulse until the mixture resembles fine breadcrumbs. (Alternatively, you can rub the butter in by hand.) Add in the caster sugar and pulse again until combined. Tip the mixture into the lined cake tin and spread it out evenly with the back of a spoon. Then press the shortbread down firmly with your knuckles so that it is tightly packed in the tin. Bake the shortbread for 30 minutes or until very light golden brown. Set aside to cool.Meanwhile, for the topping, heat the butter, condensed milk and golden syrup in a saucepan, stirring occasionally until the butter is melted and the mixture is smooth.Increase the heat and bring the mixture to the boil, stirring frequently. The caramel will thicken and turn golden-brown. Set aside to cool slightly, then pour over the cooled shortbread. Allow to cool completely. Melt the chocolate in a bowl set over a pan of simmering water (ensure that the bottom of the bowl does not touch the water), stirring occasionally.Pour the melted chocolate over the caramel and set aside until the chocolate has cooled completely. Cut into squares and serve. Preheat the oven to 150C/300F/Gas 2. Line a 23cm/9in square cake tin with baking parchment. Preheat the oven to 150C/300F/Gas 2. Line a 23cm/9in square cake tin with baking parchment. Combine the flour and butter cubes in a food processor and pulse until the mixture resembles fine breadcrumbs. (Alternatively, you can rub the butter in by hand.) Add in the caster sugar and pulse again until combined. Combine the flour and butter cubes in a food processor and pulse until the mixture resembles fine breadcrumbs. (Alternatively, you can rub the butter in by hand.) Add in the caster sugar and pulse again until combined. Tip the mixture into the lined cake tin and spread it out evenly with the back of a spoon. Then press the shortbread down firmly with your knuckles so that it is tightly packed in the tin. Bake the shortbread for 30 minutes or until very light golden brown. Set aside to cool. Tip the mixture into the lined cake tin and spread it out evenly with the back of a spoon. Then press the shortbread down firmly with your knuckles so that it is tightly packed in the tin. Bake the shortbread for 30 minutes or until very light golden brown. Set aside to cool. Meanwhile, for the topping, heat the butter, condensed milk and golden syrup in a saucepan, stirring occasionally until the butter is melted and the mixture is smooth. Meanwhile, for the topping, heat the butter, condensed milk and golden syrup in a saucepan, stirring occasionally until the butter is melted and the mixture is smooth. Increase the heat and bring the mixture to the boil, stirring frequently. The caramel will thicken and turn golden-brown. Set aside to cool slightly, then pour over the cooled shortbread. Allow to cool completely. Increase the heat and bring the mixture to the boil, stirring frequently. The caramel will thicken and turn golden-brown. Set aside to cool slightly, then pour over the cooled shortbread. Allow to cool completely. Melt the chocolate in a bowl set over a pan of simmering water (ensure that the bottom of the bowl does not touch the water), stirring occasionally. Melt the chocolate in a bowl set over a pan of simmering water (ensure that the bottom of the bowl does not touch the water), stirring occasionally. Pour the melted chocolate over the caramel and set aside until the chocolate has cooled completely. Cut into squares and serve. Pour the melted chocolate over the caramel and set aside until the chocolate has cooled completely. Cut into squares and serve. Recipe tips The beauty of millionaire's shortbread is that it can be adapted to suit your taste. Like thicker shortbread and caramel layers? Make it in a 20cm/8in square tin and bake the shortbread for ten minutes longer. | {
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"title": "Millionaire's shortbread recipe",
"content": "An average of 4.3 out of 5 stars from 95 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/millionaires_shortbread_76712_16x9.jpg Millionaire's shortbread is easy to make with condensed milk caramel and a buttery biscuit base. The clue to the richness of this recipe is in the name. 225g/8oz plain flour175g/6oz unsalted butter, cold, cut into cubes75g/2¾oz caster sugar 225g/8oz plain flour 175g/6oz unsalted butter, cold, cut into cubes 75g/2¾oz caster sugar 150g/5oz butter379g can condensed milk100g/3½oz golden syrup350g/12oz dark chocolate, or a mixture of dark and milk, chopped 150g/5oz butter 379g can condensed milk 100g/3½oz golden syrup 350g/12oz dark chocolate, or a mixture of dark and milk, chopped Method Preheat the oven to 150C/300F/Gas 2. Line a 23cm/9in square cake tin with baking parchment.Combine the flour and butter cubes in a food processor and pulse until the mixture resembles fine breadcrumbs. (Alternatively, you can rub the butter in by hand.) Add in the caster sugar and pulse again until combined. Tip the mixture into the lined cake tin and spread it out evenly with the back of a spoon. Then press the shortbread down firmly with your knuckles so that it is tightly packed in the tin. Bake the shortbread for 30 minutes or until very light golden brown. Set aside to cool.Meanwhile, for the topping, heat the butter, condensed milk and golden syrup in a saucepan, stirring occasionally until the butter is melted and the mixture is smooth.Increase the heat and bring the mixture to the boil, stirring frequently. The caramel will thicken and turn golden-brown. Set aside to cool slightly, then pour over the cooled shortbread. Allow to cool completely. Melt the chocolate in a bowl set over a pan of simmering water (ensure that the bottom of the bowl does not touch the water), stirring occasionally.Pour the melted chocolate over the caramel and set aside until the chocolate has cooled completely. Cut into squares and serve. Preheat the oven to 150C/300F/Gas 2. Line a 23cm/9in square cake tin with baking parchment. Preheat the oven to 150C/300F/Gas 2. Line a 23cm/9in square cake tin with baking parchment. Combine the flour and butter cubes in a food processor and pulse until the mixture resembles fine breadcrumbs. (Alternatively, you can rub the butter in by hand.) Add in the caster sugar and pulse again until combined. Combine the flour and butter cubes in a food processor and pulse until the mixture resembles fine breadcrumbs. (Alternatively, you can rub the butter in by hand.) Add in the caster sugar and pulse again until combined. Tip the mixture into the lined cake tin and spread it out evenly with the back of a spoon. Then press the shortbread down firmly with your knuckles so that it is tightly packed in the tin. Bake the shortbread for 30 minutes or until very light golden brown. Set aside to cool. Tip the mixture into the lined cake tin and spread it out evenly with the back of a spoon. Then press the shortbread down firmly with your knuckles so that it is tightly packed in the tin. Bake the shortbread for 30 minutes or until very light golden brown. Set aside to cool. Meanwhile, for the topping, heat the butter, condensed milk and golden syrup in a saucepan, stirring occasionally until the butter is melted and the mixture is smooth. Meanwhile, for the topping, heat the butter, condensed milk and golden syrup in a saucepan, stirring occasionally until the butter is melted and the mixture is smooth. Increase the heat and bring the mixture to the boil, stirring frequently. The caramel will thicken and turn golden-brown. Set aside to cool slightly, then pour over the cooled shortbread. Allow to cool completely. Increase the heat and bring the mixture to the boil, stirring frequently. The caramel will thicken and turn golden-brown. Set aside to cool slightly, then pour over the cooled shortbread. Allow to cool completely. Melt the chocolate in a bowl set over a pan of simmering water (ensure that the bottom of the bowl does not touch the water), stirring occasionally. Melt the chocolate in a bowl set over a pan of simmering water (ensure that the bottom of the bowl does not touch the water), stirring occasionally. Pour the melted chocolate over the caramel and set aside until the chocolate has cooled completely. Cut into squares and serve. Pour the melted chocolate over the caramel and set aside until the chocolate has cooled completely. Cut into squares and serve. Recipe tips The beauty of millionaire's shortbread is that it can be adapted to suit your taste. Like thicker shortbread and caramel layers? Make it in a 20cm/8in square tin and bake the shortbread for ten minutes longer."
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} | 7b55736a5818d7cfeea9a4fa5993c8e28db4854b1b013a739fcfcd290d081d4b | Coconut milk soufflé with rum and pineapple recipe
To make the spice-roasted pineapple, preheat the oven to 180C/160C Fan/Gas 4. Mix the sugar, cinnamon, nutmeg and black pepper in a small bowl and sprinkle into a baking dish. Toss the pineapple around, so that it is coated in the sugary spices, then dot with lumps of the butter. Put the pineapple into the oven and roast for 30–40 minutes, basting every 10 minutes with the spiced juices, until the pineapple is golden-brown and caramelised. Carve into thick wedges.To make the coconut milk soufflé, preheat the oven to 200C/180C Fan/Gas 6. Melt the unsalted butter, then brush the inside of the ramekins (ideally 9x5cm/3½x2in sized) thoroughly with the melted butter and coat with 60g/2¼oz of the caster sugar, gently tapping away any excess. Reserve the remaining 110g/3¾oz of sugar.In a small saucepan, on low, whisk the coconut milk, flour, cornflour and lime zest until thickened into a custard – this will take about 4 minutes. Allow to cool for a couple of minutes, then beat the egg yolks into the custard. Cover with foil and keep in a warm place. In another mixing bowl, beat the egg whites until frothy and light. Add the cream of tartar and continue to whisk, adding the reserved caster sugar gradually, until the mixture forms stiff peaks when the whisk is removed from the bowl.Vigorously beat a quarter of the whipped egg whites into the custard to lighten it. Fold in the remaining egg whites, quickly but gently. Do not over-fold – you want to retain as much air as possible in the mixture.Pour the mixture into the prepared ramekins and level off the tops with a smooth knife or palette knife. Use your clean little finger to trace a line around the inner edge of each dish to separate the soufflé from the rim (this will help them rise straight). Put the ramekins on a baking tray and into the oven for about 10–14 minutes, or until risen and golden-brown, but still with a bit of a jiggle when gently nudged.For the hot buttered rum, stir the cream, butter and sugar in a small pan on a low heat until the sugar dissolves and the sauce is smooth – about 5–8 minutes. Do not let it boil. Stir in the spices and the rum and keep warm. Just before the soufflés are ready, pour the hot buttered rum into a pouring jug.To serve, arrange the pineapple on plates. As soon as the soufflés are out of the oven, dust them lightly with icing sugar and decorate with the flowers. Serve immediately with the hot buttered rum and pineapple. To make the spice-roasted pineapple, preheat the oven to 180C/160C Fan/Gas 4. Mix the sugar, cinnamon, nutmeg and black pepper in a small bowl and sprinkle into a baking dish. Toss the pineapple around, so that it is coated in the sugary spices, then dot with lumps of the butter. Put the pineapple into the oven and roast for 30–40 minutes, basting every 10 minutes with the spiced juices, until the pineapple is golden-brown and caramelised. Carve into thick wedges. To make the spice-roasted pineapple, preheat the oven to 180C/160C Fan/Gas 4. Mix the sugar, cinnamon, nutmeg and black pepper in a small bowl and sprinkle into a baking dish. Toss the pineapple around, so that it is coated in the sugary spices, then dot with lumps of the butter. Put the pineapple into the oven and roast for 30–40 minutes, basting every 10 minutes with the spiced juices, until the pineapple is golden-brown and caramelised. Carve into thick wedges. To make the coconut milk soufflé, preheat the oven to 200C/180C Fan/Gas 6. Melt the unsalted butter, then brush the inside of the ramekins (ideally 9x5cm/3½x2in sized) thoroughly with the melted butter and coat with 60g/2¼oz of the caster sugar, gently tapping away any excess. Reserve the remaining 110g/3¾oz of sugar. To make the coconut milk soufflé, preheat the oven to 200C/180C Fan/Gas 6. Melt the unsalted butter, then brush the inside of the ramekins (ideally 9x5cm/3½x2in sized) thoroughly with the melted butter and coat with 60g/2¼oz of the caster sugar, gently tapping away any excess. Reserve the remaining 110g/3¾oz of sugar. In a small saucepan, on low, whisk the coconut milk, flour, cornflour and lime zest until thickened into a custard – this will take about 4 minutes. Allow to cool for a couple of minutes, then beat the egg yolks into the custard. Cover with foil and keep in a warm place. In a small saucepan, on low, whisk the coconut milk, flour, cornflour and lime zest until thickened into a custard – this will take about 4 minutes. Allow to cool for a couple of minutes, then beat the egg yolks into the custard. Cover with foil and keep in a warm place. In another mixing bowl, beat the egg whites until frothy and light. Add the cream of tartar and continue to whisk, adding the reserved caster sugar gradually, until the mixture forms stiff peaks when the whisk is removed from the bowl. In another mixing bowl, beat the egg whites until frothy and light. Add the cream of tartar and continue to whisk, adding the reserved caster sugar gradually, until the mixture forms stiff peaks when the whisk is removed from the bowl. Vigorously beat a quarter of the whipped egg whites into the custard to lighten it. Fold in the remaining egg whites, quickly but gently. Do not over-fold – you want to retain as much air as possible in the mixture. Vigorously beat a quarter of the whipped egg whites into the custard to lighten it. Fold in the remaining egg whites, quickly but gently. Do not over-fold – you want to retain as much air as possible in the mixture. Pour the mixture into the prepared ramekins and level off the tops with a smooth knife or palette knife. Use your clean little finger to trace a line around the inner edge of each dish to separate the soufflé from the rim (this will help them rise straight). Put the ramekins on a baking tray and into the oven for about 10–14 minutes, or until risen and golden-brown, but still with a bit of a jiggle when gently nudged. Pour the mixture into the prepared ramekins and level off the tops with a smooth knife or palette knife. Use your clean little finger to trace a line around the inner edge of each dish to separate the soufflé from the rim (this will help them rise straight). Put the ramekins on a baking tray and into the oven for about 10–14 minutes, or until risen and golden-brown, but still with a bit of a jiggle when gently nudged. For the hot buttered rum, stir the cream, butter and sugar in a small pan on a low heat until the sugar dissolves and the sauce is smooth – about 5–8 minutes. Do not let it boil. Stir in the spices and the rum and keep warm. Just before the soufflés are ready, pour the hot buttered rum into a pouring jug. For the hot buttered rum, stir the cream, butter and sugar in a small pan on a low heat until the sugar dissolves and the sauce is smooth – about 5–8 minutes. Do not let it boil. Stir in the spices and the rum and keep warm. Just before the soufflés are ready, pour the hot buttered rum into a pouring jug. To serve, arrange the pineapple on plates. As soon as the soufflés are out of the oven, dust them lightly with icing sugar and decorate with the flowers. Serve immediately with the hot buttered rum and pineapple. To serve, arrange the pineapple on plates. As soon as the soufflés are out of the oven, dust them lightly with icing sugar and decorate with the flowers. Serve immediately with the hot buttered rum and pineapple. | {
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"title": "Coconut milk soufflé with rum and pineapple recipe",
"content": "To make the spice-roasted pineapple, preheat the oven to 180C/160C Fan/Gas 4. Mix the sugar, cinnamon, nutmeg and black pepper in a small bowl and sprinkle into a baking dish. Toss the pineapple around, so that it is coated in the sugary spices, then dot with lumps of the butter. Put the pineapple into the oven and roast for 30–40 minutes, basting every 10 minutes with the spiced juices, until the pineapple is golden-brown and caramelised. Carve into thick wedges.To make the coconut milk soufflé, preheat the oven to 200C/180C Fan/Gas 6. Melt the unsalted butter, then brush the inside of the ramekins (ideally 9x5cm/3½x2in sized) thoroughly with the melted butter and coat with 60g/2¼oz of the caster sugar, gently tapping away any excess. Reserve the remaining 110g/3¾oz of sugar.In a small saucepan, on low, whisk the coconut milk, flour, cornflour and lime zest until thickened into a custard – this will take about 4 minutes. Allow to cool for a couple of minutes, then beat the egg yolks into the custard. Cover with foil and keep in a warm place. In another mixing bowl, beat the egg whites until frothy and light. Add the cream of tartar and continue to whisk, adding the reserved caster sugar gradually, until the mixture forms stiff peaks when the whisk is removed from the bowl.Vigorously beat a quarter of the whipped egg whites into the custard to lighten it. Fold in the remaining egg whites, quickly but gently. Do not over-fold – you want to retain as much air as possible in the mixture.Pour the mixture into the prepared ramekins and level off the tops with a smooth knife or palette knife. Use your clean little finger to trace a line around the inner edge of each dish to separate the soufflé from the rim (this will help them rise straight). Put the ramekins on a baking tray and into the oven for about 10–14 minutes, or until risen and golden-brown, but still with a bit of a jiggle when gently nudged.For the hot buttered rum, stir the cream, butter and sugar in a small pan on a low heat until the sugar dissolves and the sauce is smooth – about 5–8 minutes. Do not let it boil. Stir in the spices and the rum and keep warm. Just before the soufflés are ready, pour the hot buttered rum into a pouring jug.To serve, arrange the pineapple on plates. As soon as the soufflés are out of the oven, dust them lightly with icing sugar and decorate with the flowers. Serve immediately with the hot buttered rum and pineapple. To make the spice-roasted pineapple, preheat the oven to 180C/160C Fan/Gas 4. Mix the sugar, cinnamon, nutmeg and black pepper in a small bowl and sprinkle into a baking dish. Toss the pineapple around, so that it is coated in the sugary spices, then dot with lumps of the butter. Put the pineapple into the oven and roast for 30–40 minutes, basting every 10 minutes with the spiced juices, until the pineapple is golden-brown and caramelised. Carve into thick wedges. To make the spice-roasted pineapple, preheat the oven to 180C/160C Fan/Gas 4. Mix the sugar, cinnamon, nutmeg and black pepper in a small bowl and sprinkle into a baking dish. Toss the pineapple around, so that it is coated in the sugary spices, then dot with lumps of the butter. Put the pineapple into the oven and roast for 30–40 minutes, basting every 10 minutes with the spiced juices, until the pineapple is golden-brown and caramelised. Carve into thick wedges. To make the coconut milk soufflé, preheat the oven to 200C/180C Fan/Gas 6. Melt the unsalted butter, then brush the inside of the ramekins (ideally 9x5cm/3½x2in sized) thoroughly with the melted butter and coat with 60g/2¼oz of the caster sugar, gently tapping away any excess. Reserve the remaining 110g/3¾oz of sugar. To make the coconut milk soufflé, preheat the oven to 200C/180C Fan/Gas 6. Melt the unsalted butter, then brush the inside of the ramekins (ideally 9x5cm/3½x2in sized) thoroughly with the melted butter and coat with 60g/2¼oz of the caster sugar, gently tapping away any excess. Reserve the remaining 110g/3¾oz of sugar. In a small saucepan, on low, whisk the coconut milk, flour, cornflour and lime zest until thickened into a custard – this will take about 4 minutes. Allow to cool for a couple of minutes, then beat the egg yolks into the custard. Cover with foil and keep in a warm place. In a small saucepan, on low, whisk the coconut milk, flour, cornflour and lime zest until thickened into a custard – this will take about 4 minutes. Allow to cool for a couple of minutes, then beat the egg yolks into the custard. Cover with foil and keep in a warm place. In another mixing bowl, beat the egg whites until frothy and light. Add the cream of tartar and continue to whisk, adding the reserved caster sugar gradually, until the mixture forms stiff peaks when the whisk is removed from the bowl. In another mixing bowl, beat the egg whites until frothy and light. Add the cream of tartar and continue to whisk, adding the reserved caster sugar gradually, until the mixture forms stiff peaks when the whisk is removed from the bowl. Vigorously beat a quarter of the whipped egg whites into the custard to lighten it. Fold in the remaining egg whites, quickly but gently. Do not over-fold – you want to retain as much air as possible in the mixture. Vigorously beat a quarter of the whipped egg whites into the custard to lighten it. Fold in the remaining egg whites, quickly but gently. Do not over-fold – you want to retain as much air as possible in the mixture. Pour the mixture into the prepared ramekins and level off the tops with a smooth knife or palette knife. Use your clean little finger to trace a line around the inner edge of each dish to separate the soufflé from the rim (this will help them rise straight). Put the ramekins on a baking tray and into the oven for about 10–14 minutes, or until risen and golden-brown, but still with a bit of a jiggle when gently nudged. Pour the mixture into the prepared ramekins and level off the tops with a smooth knife or palette knife. Use your clean little finger to trace a line around the inner edge of each dish to separate the soufflé from the rim (this will help them rise straight). Put the ramekins on a baking tray and into the oven for about 10–14 minutes, or until risen and golden-brown, but still with a bit of a jiggle when gently nudged. For the hot buttered rum, stir the cream, butter and sugar in a small pan on a low heat until the sugar dissolves and the sauce is smooth – about 5–8 minutes. Do not let it boil. Stir in the spices and the rum and keep warm. Just before the soufflés are ready, pour the hot buttered rum into a pouring jug. For the hot buttered rum, stir the cream, butter and sugar in a small pan on a low heat until the sugar dissolves and the sauce is smooth – about 5–8 minutes. Do not let it boil. Stir in the spices and the rum and keep warm. Just before the soufflés are ready, pour the hot buttered rum into a pouring jug. To serve, arrange the pineapple on plates. As soon as the soufflés are out of the oven, dust them lightly with icing sugar and decorate with the flowers. Serve immediately with the hot buttered rum and pineapple. To serve, arrange the pineapple on plates. As soon as the soufflés are out of the oven, dust them lightly with icing sugar and decorate with the flowers. Serve immediately with the hot buttered rum and pineapple."
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For the sponge layers, preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base of three 18cm/7in cake tins with baking paper.Cream the butter and sugar together in a bowl until pale and fluffy. Beat in the eggs, a little at a time, and stir in the vanilla extract. Fold in the flour using a large metal spoon, adding a little extra milk if necessary.Divide the mixture equally into three mixing bowls. Add a few drops of blue colouring into one bowl and mix gently to get an even colour. Add red food coluring to the other bowl and again mix for an even colour. Leave the third mix plain.Spoon the cake mixtures into the three cake tins and gently spread out with a spatula. Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean.Remove from the oven and set aside for five minutes, then remove from the tin and peel off the paper. Place onto a wire rack to cool completely.For the frosting, fill a large bowl with cold water. Pour 100ml/3½fl oz water into a pan and add 250g/9oz caster sugar. Heat gently and stir until the sugar dissolves, then bring the mixture to the boil. Use a damp pastry brush to wash down any sugar crystals on the side of the pan. Boil the mixture rapidly, without stirring it, until it reaches 121C/250F (use a kitchen thermometer for this). Preferably using a freestanding mixer, whisk the egg whites until stiff. Start this when the sugar temperature of the syrup gets to about 100C. Gradually whisk in the remaining caster sugar.As soon as the syrup reaches 121C/250F, plunge the base of the pan into the bowl of cold water, to prevent the syrup from getting any hotter. Only leave the pan in the water for a few seconds or the syrup will get too thick.Switch the mixer on full speed and gradually pour in the syrup in a thin stream into the middle of the bowl, trying not to get any syrup onto the sides of the bowl or the whisk, as it will set there and won't get mixed in properly. Continue whisking the mixture for about 8-10 minutes until the bowl feels just lukewarm. If the syrup starts to become too thick to pour, return the pan to the hob very briefly.Gradually whisk in the butter. Then add the salt and vanilla extract. The meringue will collapse a little, and the mixture may look like it's curdled, but keep whisking it until it forms a smooth fluffy buttercream. Spread the jam over two of the cake layers and top with a layer of frosting. Sandwich the cakes together. Chill in the fridge for 15 minutes. Remove from the fridge and gently cover the whole of the cake with the frosting. Sprinkle with decorating sprinkles if desired.To make the bunting decoration, take two lengths so doweling and cover with a spiral of coloured string. Tie a length of string across both doweling rods. Cut 5cm/2in lengths of ribbon or diamond-shape bits of fabric. Fold the bunting 'flags' over the string and glue to secure. Gently ease the doweling into the cake and you have a lovely sweep of bunting. For the sponge layers, preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base of three 18cm/7in cake tins with baking paper. For the sponge layers, preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base of three 18cm/7in cake tins with baking paper. Cream the butter and sugar together in a bowl until pale and fluffy. Beat in the eggs, a little at a time, and stir in the vanilla extract. Fold in the flour using a large metal spoon, adding a little extra milk if necessary. Cream the butter and sugar together in a bowl until pale and fluffy. Beat in the eggs, a little at a time, and stir in the vanilla extract. Fold in the flour using a large metal spoon, adding a little extra milk if necessary. Divide the mixture equally into three mixing bowls. Add a few drops of blue colouring into one bowl and mix gently to get an even colour. Add red food coluring to the other bowl and again mix for an even colour. Leave the third mix plain. Divide the mixture equally into three mixing bowls. Add a few drops of blue colouring into one bowl and mix gently to get an even colour. Add red food coluring to the other bowl and again mix for an even colour. Leave the third mix plain. Spoon the cake mixtures into the three cake tins and gently spread out with a spatula. Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean. Spoon the cake mixtures into the three cake tins and gently spread out with a spatula. Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean. Remove from the oven and set aside for five minutes, then remove from the tin and peel off the paper. Place onto a wire rack to cool completely. Remove from the oven and set aside for five minutes, then remove from the tin and peel off the paper. Place onto a wire rack to cool completely. For the frosting, fill a large bowl with cold water. Pour 100ml/3½fl oz water into a pan and add 250g/9oz caster sugar. Heat gently and stir until the sugar dissolves, then bring the mixture to the boil. Use a damp pastry brush to wash down any sugar crystals on the side of the pan. Boil the mixture rapidly, without stirring it, until it reaches 121C/250F (use a kitchen thermometer for this). For the frosting, fill a large bowl with cold water. Pour 100ml/3½fl oz water into a pan and add 250g/9oz caster sugar. Heat gently and stir until the sugar dissolves, then bring the mixture to the boil. Use a damp pastry brush to wash down any sugar crystals on the side of the pan. Boil the mixture rapidly, without stirring it, until it reaches 121C/250F (use a kitchen thermometer for this). Preferably using a freestanding mixer, whisk the egg whites until stiff. Start this when the sugar temperature of the syrup gets to about 100C. Gradually whisk in the remaining caster sugar. Preferably using a freestanding mixer, whisk the egg whites until stiff. Start this when the sugar temperature of the syrup gets to about 100C. Gradually whisk in the remaining caster sugar. As soon as the syrup reaches 121C/250F, plunge the base of the pan into the bowl of cold water, to prevent the syrup from getting any hotter. Only leave the pan in the water for a few seconds or the syrup will get too thick. As soon as the syrup reaches 121C/250F, plunge the base of the pan into the bowl of cold water, to prevent the syrup from getting any hotter. Only leave the pan in the water for a few seconds or the syrup will get too thick. Switch the mixer on full speed and gradually pour in the syrup in a thin stream into the middle of the bowl, trying not to get any syrup onto the sides of the bowl or the whisk, as it will set there and won't get mixed in properly. Continue whisking the mixture for about 8-10 minutes until the bowl feels just lukewarm. If the syrup starts to become too thick to pour, return the pan to the hob very briefly. Switch the mixer on full speed and gradually pour in the syrup in a thin stream into the middle of the bowl, trying not to get any syrup onto the sides of the bowl or the whisk, as it will set there and won't get mixed in properly. Continue whisking the mixture for about 8-10 minutes until the bowl feels just lukewarm. If the syrup starts to become too thick to pour, return the pan to the hob very briefly. Gradually whisk in the butter. Then add the salt and vanilla extract. The meringue will collapse a little, and the mixture may look like it's curdled, but keep whisking it until it forms a smooth fluffy buttercream. Gradually whisk in the butter. Then add the salt and vanilla extract. The meringue will collapse a little, and the mixture may look like it's curdled, but keep whisking it until it forms a smooth fluffy buttercream. Spread the jam over two of the cake layers and top with a layer of frosting. Sandwich the cakes together. Chill in the fridge for 15 minutes. Remove from the fridge and gently cover the whole of the cake with the frosting. Sprinkle with decorating sprinkles if desired. Spread the jam over two of the cake layers and top with a layer of frosting. Sandwich the cakes together. Chill in the fridge for 15 minutes. Remove from the fridge and gently cover the whole of the cake with the frosting. Sprinkle with decorating sprinkles if desired. To make the bunting decoration, take two lengths so doweling and cover with a spiral of coloured string. Tie a length of string across both doweling rods. Cut 5cm/2in lengths of ribbon or diamond-shape bits of fabric. Fold the bunting 'flags' over the string and glue to secure. Gently ease the doweling into the cake and you have a lovely sweep of bunting. To make the bunting decoration, take two lengths so doweling and cover with a spiral of coloured string. Tie a length of string across both doweling rods. Cut 5cm/2in lengths of ribbon or diamond-shape bits of fabric. Fold the bunting 'flags' over the string and glue to secure. Gently ease the doweling into the cake and you have a lovely sweep of bunting. | {
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"title": "Bunting cake recipe",
"content": "For the sponge layers, preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base of three 18cm/7in cake tins with baking paper.Cream the butter and sugar together in a bowl until pale and fluffy. Beat in the eggs, a little at a time, and stir in the vanilla extract. Fold in the flour using a large metal spoon, adding a little extra milk if necessary.Divide the mixture equally into three mixing bowls. Add a few drops of blue colouring into one bowl and mix gently to get an even colour. Add red food coluring to the other bowl and again mix for an even colour. Leave the third mix plain.Spoon the cake mixtures into the three cake tins and gently spread out with a spatula. Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean.Remove from the oven and set aside for five minutes, then remove from the tin and peel off the paper. Place onto a wire rack to cool completely.For the frosting, fill a large bowl with cold water. Pour 100ml/3½fl oz water into a pan and add 250g/9oz caster sugar. Heat gently and stir until the sugar dissolves, then bring the mixture to the boil. Use a damp pastry brush to wash down any sugar crystals on the side of the pan. Boil the mixture rapidly, without stirring it, until it reaches 121C/250F (use a kitchen thermometer for this). Preferably using a freestanding mixer, whisk the egg whites until stiff. Start this when the sugar temperature of the syrup gets to about 100C. Gradually whisk in the remaining caster sugar.As soon as the syrup reaches 121C/250F, plunge the base of the pan into the bowl of cold water, to prevent the syrup from getting any hotter. Only leave the pan in the water for a few seconds or the syrup will get too thick.Switch the mixer on full speed and gradually pour in the syrup in a thin stream into the middle of the bowl, trying not to get any syrup onto the sides of the bowl or the whisk, as it will set there and won't get mixed in properly. Continue whisking the mixture for about 8-10 minutes until the bowl feels just lukewarm. If the syrup starts to become too thick to pour, return the pan to the hob very briefly.Gradually whisk in the butter. Then add the salt and vanilla extract. The meringue will collapse a little, and the mixture may look like it's curdled, but keep whisking it until it forms a smooth fluffy buttercream. Spread the jam over two of the cake layers and top with a layer of frosting. Sandwich the cakes together. Chill in the fridge for 15 minutes. Remove from the fridge and gently cover the whole of the cake with the frosting. Sprinkle with decorating sprinkles if desired.To make the bunting decoration, take two lengths so doweling and cover with a spiral of coloured string. Tie a length of string across both doweling rods. Cut 5cm/2in lengths of ribbon or diamond-shape bits of fabric. Fold the bunting 'flags' over the string and glue to secure. Gently ease the doweling into the cake and you have a lovely sweep of bunting. For the sponge layers, preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base of three 18cm/7in cake tins with baking paper. For the sponge layers, preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base of three 18cm/7in cake tins with baking paper. Cream the butter and sugar together in a bowl until pale and fluffy. Beat in the eggs, a little at a time, and stir in the vanilla extract. Fold in the flour using a large metal spoon, adding a little extra milk if necessary. Cream the butter and sugar together in a bowl until pale and fluffy. Beat in the eggs, a little at a time, and stir in the vanilla extract. Fold in the flour using a large metal spoon, adding a little extra milk if necessary. Divide the mixture equally into three mixing bowls. Add a few drops of blue colouring into one bowl and mix gently to get an even colour. Add red food coluring to the other bowl and again mix for an even colour. Leave the third mix plain. Divide the mixture equally into three mixing bowls. Add a few drops of blue colouring into one bowl and mix gently to get an even colour. Add red food coluring to the other bowl and again mix for an even colour. Leave the third mix plain. Spoon the cake mixtures into the three cake tins and gently spread out with a spatula. Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean. Spoon the cake mixtures into the three cake tins and gently spread out with a spatula. Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean. Remove from the oven and set aside for five minutes, then remove from the tin and peel off the paper. Place onto a wire rack to cool completely. Remove from the oven and set aside for five minutes, then remove from the tin and peel off the paper. Place onto a wire rack to cool completely. For the frosting, fill a large bowl with cold water. Pour 100ml/3½fl oz water into a pan and add 250g/9oz caster sugar. Heat gently and stir until the sugar dissolves, then bring the mixture to the boil. Use a damp pastry brush to wash down any sugar crystals on the side of the pan. Boil the mixture rapidly, without stirring it, until it reaches 121C/250F (use a kitchen thermometer for this). For the frosting, fill a large bowl with cold water. Pour 100ml/3½fl oz water into a pan and add 250g/9oz caster sugar. Heat gently and stir until the sugar dissolves, then bring the mixture to the boil. Use a damp pastry brush to wash down any sugar crystals on the side of the pan. Boil the mixture rapidly, without stirring it, until it reaches 121C/250F (use a kitchen thermometer for this). Preferably using a freestanding mixer, whisk the egg whites until stiff. Start this when the sugar temperature of the syrup gets to about 100C. Gradually whisk in the remaining caster sugar. Preferably using a freestanding mixer, whisk the egg whites until stiff. Start this when the sugar temperature of the syrup gets to about 100C. Gradually whisk in the remaining caster sugar. As soon as the syrup reaches 121C/250F, plunge the base of the pan into the bowl of cold water, to prevent the syrup from getting any hotter. Only leave the pan in the water for a few seconds or the syrup will get too thick. As soon as the syrup reaches 121C/250F, plunge the base of the pan into the bowl of cold water, to prevent the syrup from getting any hotter. Only leave the pan in the water for a few seconds or the syrup will get too thick. Switch the mixer on full speed and gradually pour in the syrup in a thin stream into the middle of the bowl, trying not to get any syrup onto the sides of the bowl or the whisk, as it will set there and won't get mixed in properly. Continue whisking the mixture for about 8-10 minutes until the bowl feels just lukewarm. If the syrup starts to become too thick to pour, return the pan to the hob very briefly. Switch the mixer on full speed and gradually pour in the syrup in a thin stream into the middle of the bowl, trying not to get any syrup onto the sides of the bowl or the whisk, as it will set there and won't get mixed in properly. Continue whisking the mixture for about 8-10 minutes until the bowl feels just lukewarm. If the syrup starts to become too thick to pour, return the pan to the hob very briefly. Gradually whisk in the butter. Then add the salt and vanilla extract. The meringue will collapse a little, and the mixture may look like it's curdled, but keep whisking it until it forms a smooth fluffy buttercream. Gradually whisk in the butter. Then add the salt and vanilla extract. The meringue will collapse a little, and the mixture may look like it's curdled, but keep whisking it until it forms a smooth fluffy buttercream. Spread the jam over two of the cake layers and top with a layer of frosting. Sandwich the cakes together. Chill in the fridge for 15 minutes. Remove from the fridge and gently cover the whole of the cake with the frosting. Sprinkle with decorating sprinkles if desired. Spread the jam over two of the cake layers and top with a layer of frosting. Sandwich the cakes together. Chill in the fridge for 15 minutes. Remove from the fridge and gently cover the whole of the cake with the frosting. Sprinkle with decorating sprinkles if desired. To make the bunting decoration, take two lengths so doweling and cover with a spiral of coloured string. Tie a length of string across both doweling rods. Cut 5cm/2in lengths of ribbon or diamond-shape bits of fabric. Fold the bunting 'flags' over the string and glue to secure. Gently ease the doweling into the cake and you have a lovely sweep of bunting. To make the bunting decoration, take two lengths so doweling and cover with a spiral of coloured string. Tie a length of string across both doweling rods. Cut 5cm/2in lengths of ribbon or diamond-shape bits of fabric. Fold the bunting 'flags' over the string and glue to secure. Gently ease the doweling into the cake and you have a lovely sweep of bunting."
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} | 26cc3d8570218616cdedffe0a5ffbd81cbdd51d3756ee216ecbc3d7df5111eb1 | Orange cake recipe
An average of 3.2 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/orange_cake_57974_16x9.jpg This cake is best made the day before serving, and will keep in an airtight tin in a cool place for up to 5 days. 2 oranges, diced (including skins), pips removed115g/4oz margarine, plus extra for greasing115g/4oz sugar2 medium free-range eggs, beaten3 tsp baking powder175g/6oz semolina 2 oranges, diced (including skins), pips removed 115g/4oz margarine, plus extra for greasing 115g/4oz sugar 2 medium free-range eggs, beaten 3 tsp baking powder 175g/6oz semolina Method Preheat the oven to 180C/350F/Gas 4. Grease a deep 20cm/8in tin with margarine.Purée the diced oranges in a food processor, and set aside.Cream the margarine and sugar in a bowl until light and fluffy. Mix in the eggs and then add the baking powder and semolina. Stir to combine, then fold the orange pulp through the mixture.Pour the mixture into the prepared tin, and put into the oven. After the first 10 minutes, turn the oven temperature down to 170C/325F/Gas 3 and bake for a further 40 minutes, or until the cake is golden-brown on top and a skewer inserted into the middle comes out clean. Remove the cake from the oven, and allow to cool in the tin. Once cool, run a knife around the edge of the tin to release the cake, and then turn out. To serve, cut the cake into 12 slices. Preheat the oven to 180C/350F/Gas 4. Grease a deep 20cm/8in tin with margarine. Preheat the oven to 180C/350F/Gas 4. Grease a deep 20cm/8in tin with margarine. Purée the diced oranges in a food processor, and set aside. Purée the diced oranges in a food processor, and set aside. Cream the margarine and sugar in a bowl until light and fluffy. Mix in the eggs and then add the baking powder and semolina. Stir to combine, then fold the orange pulp through the mixture. Cream the margarine and sugar in a bowl until light and fluffy. Mix in the eggs and then add the baking powder and semolina. Stir to combine, then fold the orange pulp through the mixture. Pour the mixture into the prepared tin, and put into the oven. After the first 10 minutes, turn the oven temperature down to 170C/325F/Gas 3 and bake for a further 40 minutes, or until the cake is golden-brown on top and a skewer inserted into the middle comes out clean. Pour the mixture into the prepared tin, and put into the oven. After the first 10 minutes, turn the oven temperature down to 170C/325F/Gas 3 and bake for a further 40 minutes, or until the cake is golden-brown on top and a skewer inserted into the middle comes out clean. Remove the cake from the oven, and allow to cool in the tin. Once cool, run a knife around the edge of the tin to release the cake, and then turn out. To serve, cut the cake into 12 slices. Remove the cake from the oven, and allow to cool in the tin. Once cool, run a knife around the edge of the tin to release the cake, and then turn out. To serve, cut the cake into 12 slices. | {
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"title": "Orange cake recipe",
"content": "An average of 3.2 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/orange_cake_57974_16x9.jpg This cake is best made the day before serving, and will keep in an airtight tin in a cool place for up to 5 days. 2 oranges, diced (including skins), pips removed115g/4oz margarine, plus extra for greasing115g/4oz sugar2 medium free-range eggs, beaten3 tsp baking powder175g/6oz semolina 2 oranges, diced (including skins), pips removed 115g/4oz margarine, plus extra for greasing 115g/4oz sugar 2 medium free-range eggs, beaten 3 tsp baking powder 175g/6oz semolina Method Preheat the oven to 180C/350F/Gas 4. Grease a deep 20cm/8in tin with margarine.Purée the diced oranges in a food processor, and set aside.Cream the margarine and sugar in a bowl until light and fluffy. Mix in the eggs and then add the baking powder and semolina. Stir to combine, then fold the orange pulp through the mixture.Pour the mixture into the prepared tin, and put into the oven. After the first 10 minutes, turn the oven temperature down to 170C/325F/Gas 3 and bake for a further 40 minutes, or until the cake is golden-brown on top and a skewer inserted into the middle comes out clean. Remove the cake from the oven, and allow to cool in the tin. Once cool, run a knife around the edge of the tin to release the cake, and then turn out. To serve, cut the cake into 12 slices. Preheat the oven to 180C/350F/Gas 4. Grease a deep 20cm/8in tin with margarine. Preheat the oven to 180C/350F/Gas 4. Grease a deep 20cm/8in tin with margarine. Purée the diced oranges in a food processor, and set aside. Purée the diced oranges in a food processor, and set aside. Cream the margarine and sugar in a bowl until light and fluffy. Mix in the eggs and then add the baking powder and semolina. Stir to combine, then fold the orange pulp through the mixture. Cream the margarine and sugar in a bowl until light and fluffy. Mix in the eggs and then add the baking powder and semolina. Stir to combine, then fold the orange pulp through the mixture. Pour the mixture into the prepared tin, and put into the oven. After the first 10 minutes, turn the oven temperature down to 170C/325F/Gas 3 and bake for a further 40 minutes, or until the cake is golden-brown on top and a skewer inserted into the middle comes out clean. Pour the mixture into the prepared tin, and put into the oven. After the first 10 minutes, turn the oven temperature down to 170C/325F/Gas 3 and bake for a further 40 minutes, or until the cake is golden-brown on top and a skewer inserted into the middle comes out clean. Remove the cake from the oven, and allow to cool in the tin. Once cool, run a knife around the edge of the tin to release the cake, and then turn out. To serve, cut the cake into 12 slices. Remove the cake from the oven, and allow to cool in the tin. Once cool, run a knife around the edge of the tin to release the cake, and then turn out. To serve, cut the cake into 12 slices."
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} | e87a5ed4af0c03ad75e54f922af4e9fa0a77dc0ee6f667cef69413eb92f8a294 | Cep soufflé recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cep_mushroom_souffl_45970_16x9.jpg These individual soufflés pair earthy dried cep mushrooms with roasted white chocolate and blackberry for a unique dish that would go down a treat at a dinner party. Equipment and preparation: You will need 8 x 9cm/3½in soufflé ramekins and a piping bag. 62.5g/2¼oz caster sugar60g/2¼oz egg yolks20g/¾oz cornflour 10g/⅓oz mixed dried cep (porcini) mushroom powder250ml/9fl oz full-fat milk 62.5g/2¼oz caster sugar 60g/2¼oz egg yolks 20g/¾oz cornflour 10g/⅓oz mixed dried cep (porcini) mushroom powder 250ml/9fl oz full-fat milk 200g/7oz good quality white chocolate150g/5½oz fresh blackberries 200g/7oz good quality white chocolate 150g/5½oz fresh blackberries butter, at room temperature, to grease140g/5oz egg whites90g/3¼oz caster sugar, plus extra to line300g/10½oz cep soufflé base (see above) butter, at room temperature, to grease 140g/5oz egg whites 90g/3¼oz caster sugar, plus extra to line 300g/10½oz cep soufflé base (see above) Method To make the soufflé base, whisk together the sugar, egg yolks and cornflour in a bowl. Mix in the cep mushroom powder.Bring the milk to a simmer in a saucepan set over a medium-low heat, then pour this over the sugar mix, whisking constantly.Transfer the mixture back to the saucepan and simmer to until it reaches 80C, whisking constantly to allow it to cook evenly and to prevent the bottom from sticking. When cooked, remove from the heat and allow to cool. To make the roasted white chocolate, preheat the oven to 180C/160C Fan/Gas 4. Put the chocolate on a baking tray and cook for 12 minutes. Set aside.To make the soufflé mix, preheat the oven to 180C/200C Fan/Gas 6. Brush the insides of the soufflé ramekins with the butter, then sprinkle in some sugar so you have a nice thin layer evenly covering the inside. Put the egg whites into a large, clean mixing bowl. Use an electric whisk or a stand mixer with the balloon attachment to whisk on a medium speed to until you have a semi-white foam. Still on medium speed, gently add the sugar. Raise the speed to high and whip until you have a more solid creamy white foam. Retrieve the the cep soufflé base and add a spoonful of the whipped egg white to it, stiring it in with a spatula. Keep adding the whipped egg white in stages and stir in carefully.Transfer the mixture into a piping bag, then pipe into the prepared soufflé dishes, filling until the mix comes just little bit over the edge. Use a palette knife to push away the excess mixture and level the tops so that the surface of each soufflé is even and flat. Either store in the fridge for up to 4 hours or bake immediately. To cook, place the dishes onto a baking tray and cook for 8 minutes. To serve, place each ramekin onto a serving plate and garnish with the chocolate and fresh blackberries. To make the soufflé base, whisk together the sugar, egg yolks and cornflour in a bowl. Mix in the cep mushroom powder. To make the soufflé base, whisk together the sugar, egg yolks and cornflour in a bowl. Mix in the cep mushroom powder. Bring the milk to a simmer in a saucepan set over a medium-low heat, then pour this over the sugar mix, whisking constantly. Bring the milk to a simmer in a saucepan set over a medium-low heat, then pour this over the sugar mix, whisking constantly. Transfer the mixture back to the saucepan and simmer to until it reaches 80C, whisking constantly to allow it to cook evenly and to prevent the bottom from sticking. When cooked, remove from the heat and allow to cool. Transfer the mixture back to the saucepan and simmer to until it reaches 80C, whisking constantly to allow it to cook evenly and to prevent the bottom from sticking. When cooked, remove from the heat and allow to cool. To make the roasted white chocolate, preheat the oven to 180C/160C Fan/Gas 4. Put the chocolate on a baking tray and cook for 12 minutes. Set aside. To make the roasted white chocolate, preheat the oven to 180C/160C Fan/Gas 4. Put the chocolate on a baking tray and cook for 12 minutes. Set aside. To make the soufflé mix, preheat the oven to 180C/200C Fan/Gas 6. Brush the insides of the soufflé ramekins with the butter, then sprinkle in some sugar so you have a nice thin layer evenly covering the inside. To make the soufflé mix, preheat the oven to 180C/200C Fan/Gas 6. Brush the insides of the soufflé ramekins with the butter, then sprinkle in some sugar so you have a nice thin layer evenly covering the inside. Put the egg whites into a large, clean mixing bowl. Use an electric whisk or a stand mixer with the balloon attachment to whisk on a medium speed to until you have a semi-white foam. Still on medium speed, gently add the sugar. Raise the speed to high and whip until you have a more solid creamy white foam. Put the egg whites into a large, clean mixing bowl. Use an electric whisk or a stand mixer with the balloon attachment to whisk on a medium speed to until you have a semi-white foam. Still on medium speed, gently add the sugar. Raise the speed to high and whip until you have a more solid creamy white foam. Retrieve the the cep soufflé base and add a spoonful of the whipped egg white to it, stiring it in with a spatula. Keep adding the whipped egg white in stages and stir in carefully. Retrieve the the cep soufflé base and add a spoonful of the whipped egg white to it, stiring it in with a spatula. Keep adding the whipped egg white in stages and stir in carefully. Transfer the mixture into a piping bag, then pipe into the prepared soufflé dishes, filling until the mix comes just little bit over the edge. Use a palette knife to push away the excess mixture and level the tops so that the surface of each soufflé is even and flat. Either store in the fridge for up to 4 hours or bake immediately. Transfer the mixture into a piping bag, then pipe into the prepared soufflé dishes, filling until the mix comes just little bit over the edge. Use a palette knife to push away the excess mixture and level the tops so that the surface of each soufflé is even and flat. Either store in the fridge for up to 4 hours or bake immediately. To cook, place the dishes onto a baking tray and cook for 8 minutes. To cook, place the dishes onto a baking tray and cook for 8 minutes. To serve, place each ramekin onto a serving plate and garnish with the chocolate and fresh blackberries. To serve, place each ramekin onto a serving plate and garnish with the chocolate and fresh blackberries. | {
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"title": "Cep soufflé 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/cep_mushroom_souffl_45970_16x9.jpg These individual soufflés pair earthy dried cep mushrooms with roasted white chocolate and blackberry for a unique dish that would go down a treat at a dinner party. Equipment and preparation: You will need 8 x 9cm/3½in soufflé ramekins and a piping bag. 62.5g/2¼oz caster sugar60g/2¼oz egg yolks20g/¾oz cornflour 10g/⅓oz mixed dried cep (porcini) mushroom powder250ml/9fl oz full-fat milk 62.5g/2¼oz caster sugar 60g/2¼oz egg yolks 20g/¾oz cornflour 10g/⅓oz mixed dried cep (porcini) mushroom powder 250ml/9fl oz full-fat milk 200g/7oz good quality white chocolate150g/5½oz fresh blackberries 200g/7oz good quality white chocolate 150g/5½oz fresh blackberries butter, at room temperature, to grease140g/5oz egg whites90g/3¼oz caster sugar, plus extra to line300g/10½oz cep soufflé base (see above) butter, at room temperature, to grease 140g/5oz egg whites 90g/3¼oz caster sugar, plus extra to line 300g/10½oz cep soufflé base (see above) Method To make the soufflé base, whisk together the sugar, egg yolks and cornflour in a bowl. Mix in the cep mushroom powder.Bring the milk to a simmer in a saucepan set over a medium-low heat, then pour this over the sugar mix, whisking constantly.Transfer the mixture back to the saucepan and simmer to until it reaches 80C, whisking constantly to allow it to cook evenly and to prevent the bottom from sticking. When cooked, remove from the heat and allow to cool. To make the roasted white chocolate, preheat the oven to 180C/160C Fan/Gas 4. Put the chocolate on a baking tray and cook for 12 minutes. Set aside.To make the soufflé mix, preheat the oven to 180C/200C Fan/Gas 6. Brush the insides of the soufflé ramekins with the butter, then sprinkle in some sugar so you have a nice thin layer evenly covering the inside. Put the egg whites into a large, clean mixing bowl. Use an electric whisk or a stand mixer with the balloon attachment to whisk on a medium speed to until you have a semi-white foam. Still on medium speed, gently add the sugar. Raise the speed to high and whip until you have a more solid creamy white foam. Retrieve the the cep soufflé base and add a spoonful of the whipped egg white to it, stiring it in with a spatula. Keep adding the whipped egg white in stages and stir in carefully.Transfer the mixture into a piping bag, then pipe into the prepared soufflé dishes, filling until the mix comes just little bit over the edge. Use a palette knife to push away the excess mixture and level the tops so that the surface of each soufflé is even and flat. Either store in the fridge for up to 4 hours or bake immediately. To cook, place the dishes onto a baking tray and cook for 8 minutes. To serve, place each ramekin onto a serving plate and garnish with the chocolate and fresh blackberries. To make the soufflé base, whisk together the sugar, egg yolks and cornflour in a bowl. Mix in the cep mushroom powder. To make the soufflé base, whisk together the sugar, egg yolks and cornflour in a bowl. Mix in the cep mushroom powder. Bring the milk to a simmer in a saucepan set over a medium-low heat, then pour this over the sugar mix, whisking constantly. Bring the milk to a simmer in a saucepan set over a medium-low heat, then pour this over the sugar mix, whisking constantly. Transfer the mixture back to the saucepan and simmer to until it reaches 80C, whisking constantly to allow it to cook evenly and to prevent the bottom from sticking. When cooked, remove from the heat and allow to cool. Transfer the mixture back to the saucepan and simmer to until it reaches 80C, whisking constantly to allow it to cook evenly and to prevent the bottom from sticking. When cooked, remove from the heat and allow to cool. To make the roasted white chocolate, preheat the oven to 180C/160C Fan/Gas 4. Put the chocolate on a baking tray and cook for 12 minutes. Set aside. To make the roasted white chocolate, preheat the oven to 180C/160C Fan/Gas 4. Put the chocolate on a baking tray and cook for 12 minutes. Set aside. To make the soufflé mix, preheat the oven to 180C/200C Fan/Gas 6. Brush the insides of the soufflé ramekins with the butter, then sprinkle in some sugar so you have a nice thin layer evenly covering the inside. To make the soufflé mix, preheat the oven to 180C/200C Fan/Gas 6. Brush the insides of the soufflé ramekins with the butter, then sprinkle in some sugar so you have a nice thin layer evenly covering the inside. Put the egg whites into a large, clean mixing bowl. Use an electric whisk or a stand mixer with the balloon attachment to whisk on a medium speed to until you have a semi-white foam. Still on medium speed, gently add the sugar. Raise the speed to high and whip until you have a more solid creamy white foam. Put the egg whites into a large, clean mixing bowl. Use an electric whisk or a stand mixer with the balloon attachment to whisk on a medium speed to until you have a semi-white foam. Still on medium speed, gently add the sugar. Raise the speed to high and whip until you have a more solid creamy white foam. Retrieve the the cep soufflé base and add a spoonful of the whipped egg white to it, stiring it in with a spatula. Keep adding the whipped egg white in stages and stir in carefully. Retrieve the the cep soufflé base and add a spoonful of the whipped egg white to it, stiring it in with a spatula. Keep adding the whipped egg white in stages and stir in carefully. Transfer the mixture into a piping bag, then pipe into the prepared soufflé dishes, filling until the mix comes just little bit over the edge. Use a palette knife to push away the excess mixture and level the tops so that the surface of each soufflé is even and flat. Either store in the fridge for up to 4 hours or bake immediately. Transfer the mixture into a piping bag, then pipe into the prepared soufflé dishes, filling until the mix comes just little bit over the edge. Use a palette knife to push away the excess mixture and level the tops so that the surface of each soufflé is even and flat. Either store in the fridge for up to 4 hours or bake immediately. To cook, place the dishes onto a baking tray and cook for 8 minutes. To cook, place the dishes onto a baking tray and cook for 8 minutes. To serve, place each ramekin onto a serving plate and garnish with the chocolate and fresh blackberries. To serve, place each ramekin onto a serving plate and garnish with the chocolate and fresh blackberries."
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} | d56e0e83510b92bcf36fb9d267ee48e4caff600f78f2d5f00e0bc52e778abb68 | Strawberry sorbet with crème Chantilly recipe
An average of 4.0 out of 5 stars from 2 ratings This simple and delightful dessert of strawberry sorbet with vanilla whipped cream comes from a little restaurant near Toulouse, but I cooked it for my TV series after a visit to a strawberry farm in Lincolnshire. For this recipe you will need a blender or food processor. 150g/5½oz sugar500g/1lb 2oz ripe strawberries, hulled, plus extra to serve, sliced 1 lemon, juice only 150g/5½oz sugar 500g/1lb 2oz ripe strawberries, hulled, plus extra to serve, sliced 1 lemon, juice only 150ml/¼ pint double or whipping cream1 heaped tsp icing sugar, sifted½ tsp vanilla paste or seeds scraped from 1 vanilla pod 150ml/¼ pint double or whipping cream 1 heaped tsp icing sugar, sifted ½ tsp vanilla paste or seeds scraped from 1 vanilla pod Method Put the sugar in a saucepan with 300ml/½ pint water. Stir over a medium heat until the sugar has fully dissolved. Bring to the boil and boil for 5–6 minutes until you have a viscous syrup. Remove from the heat and leave to cool completely. Put the strawberries and lemon juice in a blender or food processor and blitz to form a smooth purée. Combine the purée with the cooled syrup and pour into an ice cream machine (see the Recipe Tip if you don't have an ice cream maker). Churn until soft set, then transfer to a plastic box, cover with a lid and freeze for 3–4 hours until ready to serve. Before serving, let the sorbet soften slightly in the fridge for 10–15 minutes so it is easier to scoop. Meanwhile, make the crème Chantilly by whisking all the ingredients together in a bowl until thickened and holding soft peaks – take care not to overwhip. Refrigerate until ready to use. Serve the sorbet with sliced strawberries and the crème Chantilly. Put the sugar in a saucepan with 300ml/½ pint water. Stir over a medium heat until the sugar has fully dissolved. Bring to the boil and boil for 5–6 minutes until you have a viscous syrup. Remove from the heat and leave to cool completely. Put the sugar in a saucepan with 300ml/½ pint water. Stir over a medium heat until the sugar has fully dissolved. Bring to the boil and boil for 5–6 minutes until you have a viscous syrup. Remove from the heat and leave to cool completely. Put the strawberries and lemon juice in a blender or food processor and blitz to form a smooth purée. Combine the purée with the cooled syrup and pour into an ice cream machine (see the Recipe Tip if you don't have an ice cream maker). Churn until soft set, then transfer to a plastic box, cover with a lid and freeze for 3–4 hours until ready to serve. Put the strawberries and lemon juice in a blender or food processor and blitz to form a smooth purée. Combine the purée with the cooled syrup and pour into an ice cream machine (see the Recipe Tip if you don't have an ice cream maker). Churn until soft set, then transfer to a plastic box, cover with a lid and freeze for 3–4 hours until ready to serve. Before serving, let the sorbet soften slightly in the fridge for 10–15 minutes so it is easier to scoop. Meanwhile, make the crème Chantilly by whisking all the ingredients together in a bowl until thickened and holding soft peaks – take care not to overwhip. Refrigerate until ready to use. Before serving, let the sorbet soften slightly in the fridge for 10–15 minutes so it is easier to scoop. Meanwhile, make the crème Chantilly by whisking all the ingredients together in a bowl until thickened and holding soft peaks – take care not to overwhip. Refrigerate until ready to use. Serve the sorbet with sliced strawberries and the crème Chantilly. Serve the sorbet with sliced strawberries and the crème Chantilly. Recipe tips If you don’t have an ice cream maker, combine the purée and syrup as above, pour into a plastic box and put in the freezer for about 1 hour or until the mixture is starting to freeze. Use a fork to break up the ice crystals, then put back in the freezer for another hour. Repeat another two or three times, then freeze until set and ready to use. | {
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"url": "https://www.bbc.co.uk/food/recipes/strawberry_sorbet_17079",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Strawberry sorbet with crème Chantilly recipe",
"content": "An average of 4.0 out of 5 stars from 2 ratings This simple and delightful dessert of strawberry sorbet with vanilla whipped cream comes from a little restaurant near Toulouse, but I cooked it for my TV series after a visit to a strawberry farm in Lincolnshire. For this recipe you will need a blender or food processor. 150g/5½oz sugar500g/1lb 2oz ripe strawberries, hulled, plus extra to serve, sliced 1 lemon, juice only 150g/5½oz sugar 500g/1lb 2oz ripe strawberries, hulled, plus extra to serve, sliced 1 lemon, juice only 150ml/¼ pint double or whipping cream1 heaped tsp icing sugar, sifted½ tsp vanilla paste or seeds scraped from 1 vanilla pod 150ml/¼ pint double or whipping cream 1 heaped tsp icing sugar, sifted ½ tsp vanilla paste or seeds scraped from 1 vanilla pod Method Put the sugar in a saucepan with 300ml/½ pint water. Stir over a medium heat until the sugar has fully dissolved. Bring to the boil and boil for 5–6 minutes until you have a viscous syrup. Remove from the heat and leave to cool completely. Put the strawberries and lemon juice in a blender or food processor and blitz to form a smooth purée. Combine the purée with the cooled syrup and pour into an ice cream machine (see the Recipe Tip if you don't have an ice cream maker). Churn until soft set, then transfer to a plastic box, cover with a lid and freeze for 3–4 hours until ready to serve. Before serving, let the sorbet soften slightly in the fridge for 10–15 minutes so it is easier to scoop. Meanwhile, make the crème Chantilly by whisking all the ingredients together in a bowl until thickened and holding soft peaks – take care not to overwhip. Refrigerate until ready to use. Serve the sorbet with sliced strawberries and the crème Chantilly. Put the sugar in a saucepan with 300ml/½ pint water. Stir over a medium heat until the sugar has fully dissolved. Bring to the boil and boil for 5–6 minutes until you have a viscous syrup. Remove from the heat and leave to cool completely. Put the sugar in a saucepan with 300ml/½ pint water. Stir over a medium heat until the sugar has fully dissolved. Bring to the boil and boil for 5–6 minutes until you have a viscous syrup. Remove from the heat and leave to cool completely. Put the strawberries and lemon juice in a blender or food processor and blitz to form a smooth purée. Combine the purée with the cooled syrup and pour into an ice cream machine (see the Recipe Tip if you don't have an ice cream maker). Churn until soft set, then transfer to a plastic box, cover with a lid and freeze for 3–4 hours until ready to serve. Put the strawberries and lemon juice in a blender or food processor and blitz to form a smooth purée. Combine the purée with the cooled syrup and pour into an ice cream machine (see the Recipe Tip if you don't have an ice cream maker). Churn until soft set, then transfer to a plastic box, cover with a lid and freeze for 3–4 hours until ready to serve. Before serving, let the sorbet soften slightly in the fridge for 10–15 minutes so it is easier to scoop. Meanwhile, make the crème Chantilly by whisking all the ingredients together in a bowl until thickened and holding soft peaks – take care not to overwhip. Refrigerate until ready to use. Before serving, let the sorbet soften slightly in the fridge for 10–15 minutes so it is easier to scoop. Meanwhile, make the crème Chantilly by whisking all the ingredients together in a bowl until thickened and holding soft peaks – take care not to overwhip. Refrigerate until ready to use. Serve the sorbet with sliced strawberries and the crème Chantilly. Serve the sorbet with sliced strawberries and the crème Chantilly. Recipe tips If you don’t have an ice cream maker, combine the purée and syrup as above, pour into a plastic box and put in the freezer for about 1 hour or until the mixture is starting to freeze. Use a fork to break up the ice crystals, then put back in the freezer for another hour. Repeat another two or three times, then freeze until set and ready to use."
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} | 46fb6bee0307985d08dfbe4054e75b6962711b60874fd365c4f27ab6903a2f7a | Chocolate creation showstopper recipe
Preheat the oven to 180C/350F/Gas 4 (fan 160C). Grease and line two 20cm/8in deep sandwich tins, one 15cm/6in cake tin and one 10cm/4in cake tin with baking parchment.For the chocolate cakes, blend the cocoa powder and 200ml/7fl oz boiling water in a large bowl. Add the remaining cake ingredients and beat until the mixture has become a smooth, thickish batter. Divide the cake mix between the prepared tins, filling the sandwich tins half full and the two cake tins two-thirds full. Level the surfaces.Place all four tins on the middle shelf of the preheated oven and cook the sandwich tins for about 25-30 minutes, the 10cm/4in cake tin for 35-40 minutes and the 15cm/6in cake for 45-50 minutes, or until well-risen and the tops of the cakes spring back when lightly pressed with a finger. (If the tins won't fit on the same shelf place the 15cm/6in cake on the shelf above and move it down to the middle shelf as soon as possible - this may reduce the cooking time slightly.) Leave to cool in the tins for a few minutes and then turn out onto a wire rack, peel off the parchment and leave to cool completely.For the white chocolate ganache, break the white chocolate into pieces. Heat the cream in a pan until just hot enough to melt the chocolate. Drop the chocolate pieces into the cream and stir until they have all melted. Remove from the heat and leave to cool until stone cold. Beat the cream cheese in a bowl to soften it, then gradually beat in the cold chocolate cream mixture. You may need to set aside the mixture in the fridge for 15 minutes to thicken up.To assemble, cut the 15cm/6in and 10cm/4in cakes in half horizontally and sandwich them together with some of the white chocolate ganache. Sandwich the 20cm/8in cakes together with more of the white chocolate ganache and stack the cakes on top of each other with the sandwiched 10cm/4in cake on top, the sandwiched 15cm/6in cakes in the middle and the 15cm/6in sandwiched cake on the bottom. Set aside the rest of the ganache.Warm the apricot jam in a small pan and brush it all over the stacked cakes. Using a palette knife, spread the remaining white chocolate ganache over the cakes to cover. If your kitchen is hot you may need to place the cakes in the fridge to allow the ganache to set.For the chocolate lace collars, break 150g/5½oz of the plain chocolate into a bowl set over a pan of simmering water. Stir until the chocolate reaches a melting temperature of 47C/115F (use a kitchen thermometer to check). Remove the bowl from the heat, add the remaining 50g/1¾oz of chocolate and stir until the chocolate has cooled to 31C/90F. Cut two strips of greaseproof paper or acetate 10cm/4in wide and long enough to wrap around the middle-sized and the large cakes. (They will need to be about 10x55cm/4x22in for the middle cake and about 10x70cm/4x28in long for the large cake.) Place the strips on a work surface. Pour the chocolate into a piping bag fitted with a writing nozzle and let the chocolate fall out of the bag while swirling up and down the strips of greaseproof to create a lace effect. (Don’t worry if the chocolate falls outside of the paper strips, just be sure to move the strips of paper before they set so that they don’t stick to the work surface). Leave to cool until just set and firm enough to wrap around the base and middle layer of the cake leaving the acetate on (about 15 minutes).Leave to set completely (about one hour) before peeling off the greaseproof or acetate paper. Don’t be tempted to set the chocolate collars in the fridge as this will cause the chocolate to be dull and not have a shine when you remove the paper. Decorate the outside of the bottom and middle cakes with the chocolate lace collars. For the chocolate curls, break the plain chocolate into a bowl set over a pan of simmering water. Stir until the chocolate melts and then pour over a cold marble or granite surface. Leave to cool until just set. Using a cheese slicer, gently slice from the top of the chocolate down to the bottom, to create chocolate curls. Sprinkle the curls over the top tier of the cake. Preheat the oven to 180C/350F/Gas 4 (fan 160C). Grease and line two 20cm/8in deep sandwich tins, one 15cm/6in cake tin and one 10cm/4in cake tin with baking parchment. Preheat the oven to 180C/350F/Gas 4 (fan 160C). Grease and line two 20cm/8in deep sandwich tins, one 15cm/6in cake tin and one 10cm/4in cake tin with baking parchment. For the chocolate cakes, blend the cocoa powder and 200ml/7fl oz boiling water in a large bowl. Add the remaining cake ingredients and beat until the mixture has become a smooth, thickish batter. For the chocolate cakes, blend the cocoa powder and 200ml/7fl oz boiling water in a large bowl. Add the remaining cake ingredients and beat until the mixture has become a smooth, thickish batter. Divide the cake mix between the prepared tins, filling the sandwich tins half full and the two cake tins two-thirds full. Level the surfaces. Divide the cake mix between the prepared tins, filling the sandwich tins half full and the two cake tins two-thirds full. Level the surfaces. Place all four tins on the middle shelf of the preheated oven and cook the sandwich tins for about 25-30 minutes, the 10cm/4in cake tin for 35-40 minutes and the 15cm/6in cake for 45-50 minutes, or until well-risen and the tops of the cakes spring back when lightly pressed with a finger. (If the tins won't fit on the same shelf place the 15cm/6in cake on the shelf above and move it down to the middle shelf as soon as possible - this may reduce the cooking time slightly.) Leave to cool in the tins for a few minutes and then turn out onto a wire rack, peel off the parchment and leave to cool completely. Place all four tins on the middle shelf of the preheated oven and cook the sandwich tins for about 25-30 minutes, the 10cm/4in cake tin for 35-40 minutes and the 15cm/6in cake for 45-50 minutes, or until well-risen and the tops of the cakes spring back when lightly pressed with a finger. (If the tins won't fit on the same shelf place the 15cm/6in cake on the shelf above and move it down to the middle shelf as soon as possible - this may reduce the cooking time slightly.) Leave to cool in the tins for a few minutes and then turn out onto a wire rack, peel off the parchment and leave to cool completely. For the white chocolate ganache, break the white chocolate into pieces. Heat the cream in a pan until just hot enough to melt the chocolate. Drop the chocolate pieces into the cream and stir until they have all melted. For the white chocolate ganache, break the white chocolate into pieces. Heat the cream in a pan until just hot enough to melt the chocolate. Drop the chocolate pieces into the cream and stir until they have all melted. Remove from the heat and leave to cool until stone cold. Beat the cream cheese in a bowl to soften it, then gradually beat in the cold chocolate cream mixture. You may need to set aside the mixture in the fridge for 15 minutes to thicken up. Remove from the heat and leave to cool until stone cold. Beat the cream cheese in a bowl to soften it, then gradually beat in the cold chocolate cream mixture. You may need to set aside the mixture in the fridge for 15 minutes to thicken up. To assemble, cut the 15cm/6in and 10cm/4in cakes in half horizontally and sandwich them together with some of the white chocolate ganache. Sandwich the 20cm/8in cakes together with more of the white chocolate ganache and stack the cakes on top of each other with the sandwiched 10cm/4in cake on top, the sandwiched 15cm/6in cakes in the middle and the 15cm/6in sandwiched cake on the bottom. Set aside the rest of the ganache. To assemble, cut the 15cm/6in and 10cm/4in cakes in half horizontally and sandwich them together with some of the white chocolate ganache. Sandwich the 20cm/8in cakes together with more of the white chocolate ganache and stack the cakes on top of each other with the sandwiched 10cm/4in cake on top, the sandwiched 15cm/6in cakes in the middle and the 15cm/6in sandwiched cake on the bottom. Set aside the rest of the ganache. Warm the apricot jam in a small pan and brush it all over the stacked cakes. Using a palette knife, spread the remaining white chocolate ganache over the cakes to cover. If your kitchen is hot you may need to place the cakes in the fridge to allow the ganache to set. Warm the apricot jam in a small pan and brush it all over the stacked cakes. Using a palette knife, spread the remaining white chocolate ganache over the cakes to cover. If your kitchen is hot you may need to place the cakes in the fridge to allow the ganache to set. For the chocolate lace collars, break 150g/5½oz of the plain chocolate into a bowl set over a pan of simmering water. Stir until the chocolate reaches a melting temperature of 47C/115F (use a kitchen thermometer to check). Remove the bowl from the heat, add the remaining 50g/1¾oz of chocolate and stir until the chocolate has cooled to 31C/90F. For the chocolate lace collars, break 150g/5½oz of the plain chocolate into a bowl set over a pan of simmering water. Stir until the chocolate reaches a melting temperature of 47C/115F (use a kitchen thermometer to check). Remove the bowl from the heat, add the remaining 50g/1¾oz of chocolate and stir until the chocolate has cooled to 31C/90F. Cut two strips of greaseproof paper or acetate 10cm/4in wide and long enough to wrap around the middle-sized and the large cakes. (They will need to be about 10x55cm/4x22in for the middle cake and about 10x70cm/4x28in long for the large cake.) Place the strips on a work surface. Cut two strips of greaseproof paper or acetate 10cm/4in wide and long enough to wrap around the middle-sized and the large cakes. (They will need to be about 10x55cm/4x22in for the middle cake and about 10x70cm/4x28in long for the large cake.) Place the strips on a work surface. Pour the chocolate into a piping bag fitted with a writing nozzle and let the chocolate fall out of the bag while swirling up and down the strips of greaseproof to create a lace effect. (Don’t worry if the chocolate falls outside of the paper strips, just be sure to move the strips of paper before they set so that they don’t stick to the work surface). Leave to cool until just set and firm enough to wrap around the base and middle layer of the cake leaving the acetate on (about 15 minutes). Pour the chocolate into a piping bag fitted with a writing nozzle and let the chocolate fall out of the bag while swirling up and down the strips of greaseproof to create a lace effect. (Don’t worry if the chocolate falls outside of the paper strips, just be sure to move the strips of paper before they set so that they don’t stick to the work surface). Leave to cool until just set and firm enough to wrap around the base and middle layer of the cake leaving the acetate on (about 15 minutes). Leave to set completely (about one hour) before peeling off the greaseproof or acetate paper. Don’t be tempted to set the chocolate collars in the fridge as this will cause the chocolate to be dull and not have a shine when you remove the paper. Decorate the outside of the bottom and middle cakes with the chocolate lace collars. Leave to set completely (about one hour) before peeling off the greaseproof or acetate paper. Don’t be tempted to set the chocolate collars in the fridge as this will cause the chocolate to be dull and not have a shine when you remove the paper. Decorate the outside of the bottom and middle cakes with the chocolate lace collars. For the chocolate curls, break the plain chocolate into a bowl set over a pan of simmering water. Stir until the chocolate melts and then pour over a cold marble or granite surface. Leave to cool until just set. Using a cheese slicer, gently slice from the top of the chocolate down to the bottom, to create chocolate curls. Sprinkle the curls over the top tier of the cake. For the chocolate curls, break the plain chocolate into a bowl set over a pan of simmering water. Stir until the chocolate melts and then pour over a cold marble or granite surface. Leave to cool until just set. Using a cheese slicer, gently slice from the top of the chocolate down to the bottom, to create chocolate curls. Sprinkle the curls over the top tier of the cake. | {
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"delivery_version": "v1.0",
"title": "Chocolate creation showstopper recipe",
"content": "Preheat the oven to 180C/350F/Gas 4 (fan 160C). Grease and line two 20cm/8in deep sandwich tins, one 15cm/6in cake tin and one 10cm/4in cake tin with baking parchment.For the chocolate cakes, blend the cocoa powder and 200ml/7fl oz boiling water in a large bowl. Add the remaining cake ingredients and beat until the mixture has become a smooth, thickish batter. Divide the cake mix between the prepared tins, filling the sandwich tins half full and the two cake tins two-thirds full. Level the surfaces.Place all four tins on the middle shelf of the preheated oven and cook the sandwich tins for about 25-30 minutes, the 10cm/4in cake tin for 35-40 minutes and the 15cm/6in cake for 45-50 minutes, or until well-risen and the tops of the cakes spring back when lightly pressed with a finger. (If the tins won't fit on the same shelf place the 15cm/6in cake on the shelf above and move it down to the middle shelf as soon as possible - this may reduce the cooking time slightly.) Leave to cool in the tins for a few minutes and then turn out onto a wire rack, peel off the parchment and leave to cool completely.For the white chocolate ganache, break the white chocolate into pieces. Heat the cream in a pan until just hot enough to melt the chocolate. Drop the chocolate pieces into the cream and stir until they have all melted. Remove from the heat and leave to cool until stone cold. Beat the cream cheese in a bowl to soften it, then gradually beat in the cold chocolate cream mixture. You may need to set aside the mixture in the fridge for 15 minutes to thicken up.To assemble, cut the 15cm/6in and 10cm/4in cakes in half horizontally and sandwich them together with some of the white chocolate ganache. Sandwich the 20cm/8in cakes together with more of the white chocolate ganache and stack the cakes on top of each other with the sandwiched 10cm/4in cake on top, the sandwiched 15cm/6in cakes in the middle and the 15cm/6in sandwiched cake on the bottom. Set aside the rest of the ganache.Warm the apricot jam in a small pan and brush it all over the stacked cakes. Using a palette knife, spread the remaining white chocolate ganache over the cakes to cover. If your kitchen is hot you may need to place the cakes in the fridge to allow the ganache to set.For the chocolate lace collars, break 150g/5½oz of the plain chocolate into a bowl set over a pan of simmering water. Stir until the chocolate reaches a melting temperature of 47C/115F (use a kitchen thermometer to check). Remove the bowl from the heat, add the remaining 50g/1¾oz of chocolate and stir until the chocolate has cooled to 31C/90F. Cut two strips of greaseproof paper or acetate 10cm/4in wide and long enough to wrap around the middle-sized and the large cakes. (They will need to be about 10x55cm/4x22in for the middle cake and about 10x70cm/4x28in long for the large cake.) Place the strips on a work surface. Pour the chocolate into a piping bag fitted with a writing nozzle and let the chocolate fall out of the bag while swirling up and down the strips of greaseproof to create a lace effect. (Don’t worry if the chocolate falls outside of the paper strips, just be sure to move the strips of paper before they set so that they don’t stick to the work surface). Leave to cool until just set and firm enough to wrap around the base and middle layer of the cake leaving the acetate on (about 15 minutes).Leave to set completely (about one hour) before peeling off the greaseproof or acetate paper. Don’t be tempted to set the chocolate collars in the fridge as this will cause the chocolate to be dull and not have a shine when you remove the paper. Decorate the outside of the bottom and middle cakes with the chocolate lace collars. For the chocolate curls, break the plain chocolate into a bowl set over a pan of simmering water. Stir until the chocolate melts and then pour over a cold marble or granite surface. Leave to cool until just set. Using a cheese slicer, gently slice from the top of the chocolate down to the bottom, to create chocolate curls. Sprinkle the curls over the top tier of the cake. Preheat the oven to 180C/350F/Gas 4 (fan 160C). Grease and line two 20cm/8in deep sandwich tins, one 15cm/6in cake tin and one 10cm/4in cake tin with baking parchment. Preheat the oven to 180C/350F/Gas 4 (fan 160C). Grease and line two 20cm/8in deep sandwich tins, one 15cm/6in cake tin and one 10cm/4in cake tin with baking parchment. For the chocolate cakes, blend the cocoa powder and 200ml/7fl oz boiling water in a large bowl. Add the remaining cake ingredients and beat until the mixture has become a smooth, thickish batter. For the chocolate cakes, blend the cocoa powder and 200ml/7fl oz boiling water in a large bowl. Add the remaining cake ingredients and beat until the mixture has become a smooth, thickish batter. Divide the cake mix between the prepared tins, filling the sandwich tins half full and the two cake tins two-thirds full. Level the surfaces. Divide the cake mix between the prepared tins, filling the sandwich tins half full and the two cake tins two-thirds full. Level the surfaces. Place all four tins on the middle shelf of the preheated oven and cook the sandwich tins for about 25-30 minutes, the 10cm/4in cake tin for 35-40 minutes and the 15cm/6in cake for 45-50 minutes, or until well-risen and the tops of the cakes spring back when lightly pressed with a finger. (If the tins won't fit on the same shelf place the 15cm/6in cake on the shelf above and move it down to the middle shelf as soon as possible - this may reduce the cooking time slightly.) Leave to cool in the tins for a few minutes and then turn out onto a wire rack, peel off the parchment and leave to cool completely. Place all four tins on the middle shelf of the preheated oven and cook the sandwich tins for about 25-30 minutes, the 10cm/4in cake tin for 35-40 minutes and the 15cm/6in cake for 45-50 minutes, or until well-risen and the tops of the cakes spring back when lightly pressed with a finger. (If the tins won't fit on the same shelf place the 15cm/6in cake on the shelf above and move it down to the middle shelf as soon as possible - this may reduce the cooking time slightly.) Leave to cool in the tins for a few minutes and then turn out onto a wire rack, peel off the parchment and leave to cool completely. For the white chocolate ganache, break the white chocolate into pieces. Heat the cream in a pan until just hot enough to melt the chocolate. Drop the chocolate pieces into the cream and stir until they have all melted. For the white chocolate ganache, break the white chocolate into pieces. Heat the cream in a pan until just hot enough to melt the chocolate. Drop the chocolate pieces into the cream and stir until they have all melted. Remove from the heat and leave to cool until stone cold. Beat the cream cheese in a bowl to soften it, then gradually beat in the cold chocolate cream mixture. You may need to set aside the mixture in the fridge for 15 minutes to thicken up. Remove from the heat and leave to cool until stone cold. Beat the cream cheese in a bowl to soften it, then gradually beat in the cold chocolate cream mixture. You may need to set aside the mixture in the fridge for 15 minutes to thicken up. To assemble, cut the 15cm/6in and 10cm/4in cakes in half horizontally and sandwich them together with some of the white chocolate ganache. Sandwich the 20cm/8in cakes together with more of the white chocolate ganache and stack the cakes on top of each other with the sandwiched 10cm/4in cake on top, the sandwiched 15cm/6in cakes in the middle and the 15cm/6in sandwiched cake on the bottom. Set aside the rest of the ganache. To assemble, cut the 15cm/6in and 10cm/4in cakes in half horizontally and sandwich them together with some of the white chocolate ganache. Sandwich the 20cm/8in cakes together with more of the white chocolate ganache and stack the cakes on top of each other with the sandwiched 10cm/4in cake on top, the sandwiched 15cm/6in cakes in the middle and the 15cm/6in sandwiched cake on the bottom. Set aside the rest of the ganache. Warm the apricot jam in a small pan and brush it all over the stacked cakes. Using a palette knife, spread the remaining white chocolate ganache over the cakes to cover. If your kitchen is hot you may need to place the cakes in the fridge to allow the ganache to set. Warm the apricot jam in a small pan and brush it all over the stacked cakes. Using a palette knife, spread the remaining white chocolate ganache over the cakes to cover. If your kitchen is hot you may need to place the cakes in the fridge to allow the ganache to set. For the chocolate lace collars, break 150g/5½oz of the plain chocolate into a bowl set over a pan of simmering water. Stir until the chocolate reaches a melting temperature of 47C/115F (use a kitchen thermometer to check). Remove the bowl from the heat, add the remaining 50g/1¾oz of chocolate and stir until the chocolate has cooled to 31C/90F. For the chocolate lace collars, break 150g/5½oz of the plain chocolate into a bowl set over a pan of simmering water. Stir until the chocolate reaches a melting temperature of 47C/115F (use a kitchen thermometer to check). Remove the bowl from the heat, add the remaining 50g/1¾oz of chocolate and stir until the chocolate has cooled to 31C/90F. Cut two strips of greaseproof paper or acetate 10cm/4in wide and long enough to wrap around the middle-sized and the large cakes. (They will need to be about 10x55cm/4x22in for the middle cake and about 10x70cm/4x28in long for the large cake.) Place the strips on a work surface. Cut two strips of greaseproof paper or acetate 10cm/4in wide and long enough to wrap around the middle-sized and the large cakes. (They will need to be about 10x55cm/4x22in for the middle cake and about 10x70cm/4x28in long for the large cake.) Place the strips on a work surface. Pour the chocolate into a piping bag fitted with a writing nozzle and let the chocolate fall out of the bag while swirling up and down the strips of greaseproof to create a lace effect. (Don’t worry if the chocolate falls outside of the paper strips, just be sure to move the strips of paper before they set so that they don’t stick to the work surface). Leave to cool until just set and firm enough to wrap around the base and middle layer of the cake leaving the acetate on (about 15 minutes). Pour the chocolate into a piping bag fitted with a writing nozzle and let the chocolate fall out of the bag while swirling up and down the strips of greaseproof to create a lace effect. (Don’t worry if the chocolate falls outside of the paper strips, just be sure to move the strips of paper before they set so that they don’t stick to the work surface). Leave to cool until just set and firm enough to wrap around the base and middle layer of the cake leaving the acetate on (about 15 minutes). Leave to set completely (about one hour) before peeling off the greaseproof or acetate paper. Don’t be tempted to set the chocolate collars in the fridge as this will cause the chocolate to be dull and not have a shine when you remove the paper. Decorate the outside of the bottom and middle cakes with the chocolate lace collars. Leave to set completely (about one hour) before peeling off the greaseproof or acetate paper. Don’t be tempted to set the chocolate collars in the fridge as this will cause the chocolate to be dull and not have a shine when you remove the paper. Decorate the outside of the bottom and middle cakes with the chocolate lace collars. For the chocolate curls, break the plain chocolate into a bowl set over a pan of simmering water. Stir until the chocolate melts and then pour over a cold marble or granite surface. Leave to cool until just set. Using a cheese slicer, gently slice from the top of the chocolate down to the bottom, to create chocolate curls. Sprinkle the curls over the top tier of the cake. For the chocolate curls, break the plain chocolate into a bowl set over a pan of simmering water. Stir until the chocolate melts and then pour over a cold marble or granite surface. Leave to cool until just set. Using a cheese slicer, gently slice from the top of the chocolate down to the bottom, to create chocolate curls. Sprinkle the curls over the top tier of the cake."
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} | f15524b52f65cb996453b60caf7b8cf4782c4d98d19faafe0c769194ac0e9cde | Blueberry tart recipe
An average of 0.0 out of 5 stars from 0 ratings Boozy blueberries topped with homemade vanilla custard – it’s the perfect grown-up dinner party dessert. Matt Tebbutt uses a shop-bought tart case to speed things up. 1kg/2lb 4oz fresh blueberries 50ml/2fl oz crème de cassis100g/3½oz ground almonds1 blind-baked 25cm/10in tart case 1kg/2lb 4oz fresh blueberries 50ml/2fl oz crème de cassis 100g/3½oz ground almonds 1 blind-baked 25cm/10in tart case 150ml/¼ pt crème fraîche2 free-range eggs 1 vanilla pod, split 70g/2½oz icing sugar 150ml/¼ pt crème fraîche 2 free-range eggs 1 vanilla pod, split 70g/2½oz icing sugar Method Preheat the oven to 200C/180C Fan/Gas 6. Tip the blueberries and cassis into a wide pan set over a medium heat. Heat until the blueberries start to pop, then transfer everything to a bowl. Sprinkle the almonds over the base of the tart shell. Add the warm blueberries, reserving some to decorate. Combine all the custard ingredients together in a large jug. Mix well, then pour the custard over the blueberries in the tart shell. Bake in the oven for 25 minutes. Serve the tart in slices with the reserved warm blueberries. Preheat the oven to 200C/180C Fan/Gas 6. Tip the blueberries and cassis into a wide pan set over a medium heat. Heat until the blueberries start to pop, then transfer everything to a bowl. Preheat the oven to 200C/180C Fan/Gas 6. Tip the blueberries and cassis into a wide pan set over a medium heat. Heat until the blueberries start to pop, then transfer everything to a bowl. Sprinkle the almonds over the base of the tart shell. Add the warm blueberries, reserving some to decorate. Sprinkle the almonds over the base of the tart shell. Add the warm blueberries, reserving some to decorate. Combine all the custard ingredients together in a large jug. Mix well, then pour the custard over the blueberries in the tart shell. Bake in the oven for 25 minutes. Combine all the custard ingredients together in a large jug. Mix well, then pour the custard over the blueberries in the tart shell. Bake in the oven for 25 minutes. Serve the tart in slices with the reserved warm blueberries. Serve the tart in slices with the reserved warm blueberries. | {
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"content": "An average of 0.0 out of 5 stars from 0 ratings Boozy blueberries topped with homemade vanilla custard – it’s the perfect grown-up dinner party dessert. Matt Tebbutt uses a shop-bought tart case to speed things up. 1kg/2lb 4oz fresh blueberries 50ml/2fl oz crème de cassis100g/3½oz ground almonds1 blind-baked 25cm/10in tart case 1kg/2lb 4oz fresh blueberries 50ml/2fl oz crème de cassis 100g/3½oz ground almonds 1 blind-baked 25cm/10in tart case 150ml/¼ pt crème fraîche2 free-range eggs 1 vanilla pod, split 70g/2½oz icing sugar 150ml/¼ pt crème fraîche 2 free-range eggs 1 vanilla pod, split 70g/2½oz icing sugar Method Preheat the oven to 200C/180C Fan/Gas 6. Tip the blueberries and cassis into a wide pan set over a medium heat. Heat until the blueberries start to pop, then transfer everything to a bowl. Sprinkle the almonds over the base of the tart shell. Add the warm blueberries, reserving some to decorate. Combine all the custard ingredients together in a large jug. Mix well, then pour the custard over the blueberries in the tart shell. Bake in the oven for 25 minutes. Serve the tart in slices with the reserved warm blueberries. Preheat the oven to 200C/180C Fan/Gas 6. Tip the blueberries and cassis into a wide pan set over a medium heat. Heat until the blueberries start to pop, then transfer everything to a bowl. Preheat the oven to 200C/180C Fan/Gas 6. Tip the blueberries and cassis into a wide pan set over a medium heat. Heat until the blueberries start to pop, then transfer everything to a bowl. Sprinkle the almonds over the base of the tart shell. Add the warm blueberries, reserving some to decorate. Sprinkle the almonds over the base of the tart shell. Add the warm blueberries, reserving some to decorate. Combine all the custard ingredients together in a large jug. Mix well, then pour the custard over the blueberries in the tart shell. Bake in the oven for 25 minutes. Combine all the custard ingredients together in a large jug. Mix well, then pour the custard over the blueberries in the tart shell. Bake in the oven for 25 minutes. Serve the tart in slices with the reserved warm blueberries. Serve the tart in slices with the reserved warm blueberries."
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} | 54d7f60fc505a59ed6ad5c8d0cb785dc132c34234d8453969eabe81de4f0ee5c | Chocolate and hazelnut meringues recipe
An average of 5.0 out of 5 stars from 2 ratings Individual chocolate meringues topped with vanilla flavoured whipped cream and a chocolate sauce to die for. It's best to use an electric whisk when making this recipe as the meringues need a lot of whisking. 6 free-range egg whites300g/10½oz caster sugar50g/2oz chocolate (70 per cent cocoa solids), grated 3 tbsp cocoa powder1 tsp sherry vinegar150g/5oz hazelnuts, shelled, toasted, roughly chopped 6 free-range egg whites 300g/10½oz caster sugar 50g/2oz chocolate (70 per cent cocoa solids), grated 3 tbsp cocoa powder 1 tsp sherry vinegar 150g/5oz hazelnuts, shelled, toasted, roughly chopped 400ml/14fl oz double cream, whipped until soft peaks form when the whisk is removed1 vanilla pod, split, seeds scraped out1 tbsp sugar 400ml/14fl oz double cream, whipped until soft peaks form when the whisk is removed 1 vanilla pod, split, seeds scraped out 1 tbsp sugar 200g/7oz ready-made chocolate hazelnut spread100g/3½oz unsalted butter200ml/7fl oz double cream2 tbsp hazelnut liqueur 200g/7oz ready-made chocolate hazelnut spread 100g/3½oz unsalted butter 200ml/7fl oz double cream 2 tbsp hazelnut liqueur Method Preheat oven to 180C/160C Fan/Gas 4. For the meringues, beat the egg whites in a clean bowl until stiff peaks form when the whisk is removed.Add the sugar, one tablespoon at a time, whisking well.Add the chocolate, cocoa powder, vinegar and nuts and gently fold into the meringue mixture.Line a baking tray with greaseproof paper and spoon small mounds of meringue mixture onto it.Transfer the tray to the oven and turn down the heat to 150C/130C Fan/Gas 2 immediately and bake for 45–50 minutes. (The meringues should be crisp on the outside and chewy in the middle.)For the filling, place the cream, vanilla seeds and sugar into a clean bowl and mix together well.For the sauce, place the chocolate hazelnut spread, butter, double cream and hazelnut liqueur into a pan over a low heat. Allow the ingredients to melt, stirring occasionally, until combined.To serve, place a dollop of filling mixture between two meringues. Place onto a plate and pour the sauce over the top. Repeat with the remaining meringues and serve. Preheat oven to 180C/160C Fan/Gas 4. Preheat oven to 180C/160C Fan/Gas 4. For the meringues, beat the egg whites in a clean bowl until stiff peaks form when the whisk is removed. For the meringues, beat the egg whites in a clean bowl until stiff peaks form when the whisk is removed. Add the sugar, one tablespoon at a time, whisking well. Add the sugar, one tablespoon at a time, whisking well. Add the chocolate, cocoa powder, vinegar and nuts and gently fold into the meringue mixture. Add the chocolate, cocoa powder, vinegar and nuts and gently fold into the meringue mixture. Line a baking tray with greaseproof paper and spoon small mounds of meringue mixture onto it. Line a baking tray with greaseproof paper and spoon small mounds of meringue mixture onto it. Transfer the tray to the oven and turn down the heat to 150C/130C Fan/Gas 2 immediately and bake for 45–50 minutes. (The meringues should be crisp on the outside and chewy in the middle.) Transfer the tray to the oven and turn down the heat to 150C/130C Fan/Gas 2 immediately and bake for 45–50 minutes. (The meringues should be crisp on the outside and chewy in the middle.) For the filling, place the cream, vanilla seeds and sugar into a clean bowl and mix together well. For the filling, place the cream, vanilla seeds and sugar into a clean bowl and mix together well. For the sauce, place the chocolate hazelnut spread, butter, double cream and hazelnut liqueur into a pan over a low heat. Allow the ingredients to melt, stirring occasionally, until combined. For the sauce, place the chocolate hazelnut spread, butter, double cream and hazelnut liqueur into a pan over a low heat. Allow the ingredients to melt, stirring occasionally, until combined. To serve, place a dollop of filling mixture between two meringues. Place onto a plate and pour the sauce over the top. Repeat with the remaining meringues and serve. To serve, place a dollop of filling mixture between two meringues. Place onto a plate and pour the sauce over the top. Repeat with the remaining meringues and serve. Recipe tips When whisking the egg whites, make sure the bowl is clean and completely free from any greasy residue. | {
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"title": "Chocolate and hazelnut meringues recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Individual chocolate meringues topped with vanilla flavoured whipped cream and a chocolate sauce to die for. It's best to use an electric whisk when making this recipe as the meringues need a lot of whisking. 6 free-range egg whites300g/10½oz caster sugar50g/2oz chocolate (70 per cent cocoa solids), grated 3 tbsp cocoa powder1 tsp sherry vinegar150g/5oz hazelnuts, shelled, toasted, roughly chopped 6 free-range egg whites 300g/10½oz caster sugar 50g/2oz chocolate (70 per cent cocoa solids), grated 3 tbsp cocoa powder 1 tsp sherry vinegar 150g/5oz hazelnuts, shelled, toasted, roughly chopped 400ml/14fl oz double cream, whipped until soft peaks form when the whisk is removed1 vanilla pod, split, seeds scraped out1 tbsp sugar 400ml/14fl oz double cream, whipped until soft peaks form when the whisk is removed 1 vanilla pod, split, seeds scraped out 1 tbsp sugar 200g/7oz ready-made chocolate hazelnut spread100g/3½oz unsalted butter200ml/7fl oz double cream2 tbsp hazelnut liqueur 200g/7oz ready-made chocolate hazelnut spread 100g/3½oz unsalted butter 200ml/7fl oz double cream 2 tbsp hazelnut liqueur Method Preheat oven to 180C/160C Fan/Gas 4. For the meringues, beat the egg whites in a clean bowl until stiff peaks form when the whisk is removed.Add the sugar, one tablespoon at a time, whisking well.Add the chocolate, cocoa powder, vinegar and nuts and gently fold into the meringue mixture.Line a baking tray with greaseproof paper and spoon small mounds of meringue mixture onto it.Transfer the tray to the oven and turn down the heat to 150C/130C Fan/Gas 2 immediately and bake for 45–50 minutes. (The meringues should be crisp on the outside and chewy in the middle.)For the filling, place the cream, vanilla seeds and sugar into a clean bowl and mix together well.For the sauce, place the chocolate hazelnut spread, butter, double cream and hazelnut liqueur into a pan over a low heat. Allow the ingredients to melt, stirring occasionally, until combined.To serve, place a dollop of filling mixture between two meringues. Place onto a plate and pour the sauce over the top. Repeat with the remaining meringues and serve. Preheat oven to 180C/160C Fan/Gas 4. Preheat oven to 180C/160C Fan/Gas 4. For the meringues, beat the egg whites in a clean bowl until stiff peaks form when the whisk is removed. For the meringues, beat the egg whites in a clean bowl until stiff peaks form when the whisk is removed. Add the sugar, one tablespoon at a time, whisking well. Add the sugar, one tablespoon at a time, whisking well. Add the chocolate, cocoa powder, vinegar and nuts and gently fold into the meringue mixture. Add the chocolate, cocoa powder, vinegar and nuts and gently fold into the meringue mixture. Line a baking tray with greaseproof paper and spoon small mounds of meringue mixture onto it. Line a baking tray with greaseproof paper and spoon small mounds of meringue mixture onto it. Transfer the tray to the oven and turn down the heat to 150C/130C Fan/Gas 2 immediately and bake for 45–50 minutes. (The meringues should be crisp on the outside and chewy in the middle.) Transfer the tray to the oven and turn down the heat to 150C/130C Fan/Gas 2 immediately and bake for 45–50 minutes. (The meringues should be crisp on the outside and chewy in the middle.) For the filling, place the cream, vanilla seeds and sugar into a clean bowl and mix together well. For the filling, place the cream, vanilla seeds and sugar into a clean bowl and mix together well. For the sauce, place the chocolate hazelnut spread, butter, double cream and hazelnut liqueur into a pan over a low heat. Allow the ingredients to melt, stirring occasionally, until combined. For the sauce, place the chocolate hazelnut spread, butter, double cream and hazelnut liqueur into a pan over a low heat. Allow the ingredients to melt, stirring occasionally, until combined. To serve, place a dollop of filling mixture between two meringues. Place onto a plate and pour the sauce over the top. Repeat with the remaining meringues and serve. To serve, place a dollop of filling mixture between two meringues. Place onto a plate and pour the sauce over the top. Repeat with the remaining meringues and serve. Recipe tips When whisking the egg whites, make sure the bowl is clean and completely free from any greasy residue."
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} | fcc66cee4639af5981c3be09bf84a6974d08e6cae56a39cedfb63e17800072de | Pavlova with ruby port and poached summer fruits recipe
An average of 2.8 out of 5 stars from 4 ratings Crisp, billowing meringues topped with a swirl of vanilla cream, a rich port reduction and poached fruits – it’s the perfect summertime dessert. 4 free-range egg whites 225g/8oz caster sugar 1 tsp cornflour ½ tsp vanilla extract ½ tsp white wine vinegar 4 free-range egg whites 225g/8oz caster sugar 1 tsp cornflour ½ tsp vanilla extract ½ tsp white wine vinegar 200g/7oz cream cheese 200ml/7fl oz double cream100g/3½oz icing sugar 1 vanilla pod, split and seeds scraped 200g/7oz cream cheese 200ml/7fl oz double cream 100g/3½oz icing sugar 1 vanilla pod, split and seeds scraped 400ml/14fl oz ruby port 1 tsp black peppercorns1 star anise 400ml/14fl oz ruby port 1 tsp black peppercorns 1 star anise 300ml/½pt vanilla sugar syrup 6 strawberries 200g/7oz raspberries 3 strings blackcurrants 3 strings redcurrants 1 nectarine, sliced 10g/⅓oz Israeli pistachios, toasted handful small fresh mint leaves 300ml/½pt vanilla sugar syrup 6 strawberries 200g/7oz raspberries 3 strings blackcurrants 3 strings redcurrants 1 nectarine, sliced 10g/⅓oz Israeli pistachios, toasted handful small fresh mint leaves Method Preheat the oven to 110C/90C Fan/Gas ¼. Line a baking tray with baking paper.To make the meringue, tip the egg whites into a large bowl and whisk, adding the sugar bit by bit until stiff peaks form. Whisk in the cornflour, vanilla and vinegar, at the end.Spoon dollops of the mixture onto the lined baking tray to make a circle shape. Transfer to the oven, and bake for 45 minutes–1 hour. Meanwhile, combine all the vanilla cream ingredients in a large bowl. Mix well and set aside.To make the port reduction, put the port, peppercorns and star anise in a saucepan set over a low heat. Reduce by half or until a coating consistency, strain and set aside.Put the sugar syrup in a new saucepan and warm gently over a low heat. Add the strawberries and poach gently for 6–8 minutes. Turn the heat off and add the raspberries, blackcurrants and redcurrants. Allow to cool. To serve, top the meringue with the vanilla cream. Garnish with the red fruits and spoon over the port reduction. Arrange the nectarine slices on top and sprinkle over the pistachios. Finish with the mint springs and serve. Preheat the oven to 110C/90C Fan/Gas ¼. Line a baking tray with baking paper. Preheat the oven to 110C/90C Fan/Gas ¼. Line a baking tray with baking paper. To make the meringue, tip the egg whites into a large bowl and whisk, adding the sugar bit by bit until stiff peaks form. Whisk in the cornflour, vanilla and vinegar, at the end. To make the meringue, tip the egg whites into a large bowl and whisk, adding the sugar bit by bit until stiff peaks form. Whisk in the cornflour, vanilla and vinegar, at the end. Spoon dollops of the mixture onto the lined baking tray to make a circle shape. Transfer to the oven, and bake for 45 minutes–1 hour. Spoon dollops of the mixture onto the lined baking tray to make a circle shape. Transfer to the oven, and bake for 45 minutes–1 hour. Meanwhile, combine all the vanilla cream ingredients in a large bowl. Mix well and set aside. Meanwhile, combine all the vanilla cream ingredients in a large bowl. Mix well and set aside. To make the port reduction, put the port, peppercorns and star anise in a saucepan set over a low heat. Reduce by half or until a coating consistency, strain and set aside. To make the port reduction, put the port, peppercorns and star anise in a saucepan set over a low heat. Reduce by half or until a coating consistency, strain and set aside. Put the sugar syrup in a new saucepan and warm gently over a low heat. Add the strawberries and poach gently for 6–8 minutes. Turn the heat off and add the raspberries, blackcurrants and redcurrants. Allow to cool. Put the sugar syrup in a new saucepan and warm gently over a low heat. Add the strawberries and poach gently for 6–8 minutes. Turn the heat off and add the raspberries, blackcurrants and redcurrants. Allow to cool. To serve, top the meringue with the vanilla cream. Garnish with the red fruits and spoon over the port reduction. Arrange the nectarine slices on top and sprinkle over the pistachios. Finish with the mint springs and serve. To serve, top the meringue with the vanilla cream. Garnish with the red fruits and spoon over the port reduction. Arrange the nectarine slices on top and sprinkle over the pistachios. Finish with the mint springs and serve. | {
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"title": "Pavlova with ruby port and poached summer fruits recipe",
"content": "An average of 2.8 out of 5 stars from 4 ratings Crisp, billowing meringues topped with a swirl of vanilla cream, a rich port reduction and poached fruits – it’s the perfect summertime dessert. 4 free-range egg whites 225g/8oz caster sugar 1 tsp cornflour ½ tsp vanilla extract ½ tsp white wine vinegar 4 free-range egg whites 225g/8oz caster sugar 1 tsp cornflour ½ tsp vanilla extract ½ tsp white wine vinegar 200g/7oz cream cheese 200ml/7fl oz double cream100g/3½oz icing sugar 1 vanilla pod, split and seeds scraped 200g/7oz cream cheese 200ml/7fl oz double cream 100g/3½oz icing sugar 1 vanilla pod, split and seeds scraped 400ml/14fl oz ruby port 1 tsp black peppercorns1 star anise 400ml/14fl oz ruby port 1 tsp black peppercorns 1 star anise 300ml/½pt vanilla sugar syrup 6 strawberries 200g/7oz raspberries 3 strings blackcurrants 3 strings redcurrants 1 nectarine, sliced 10g/⅓oz Israeli pistachios, toasted handful small fresh mint leaves 300ml/½pt vanilla sugar syrup 6 strawberries 200g/7oz raspberries 3 strings blackcurrants 3 strings redcurrants 1 nectarine, sliced 10g/⅓oz Israeli pistachios, toasted handful small fresh mint leaves Method Preheat the oven to 110C/90C Fan/Gas ¼. Line a baking tray with baking paper.To make the meringue, tip the egg whites into a large bowl and whisk, adding the sugar bit by bit until stiff peaks form. Whisk in the cornflour, vanilla and vinegar, at the end.Spoon dollops of the mixture onto the lined baking tray to make a circle shape. Transfer to the oven, and bake for 45 minutes–1 hour. Meanwhile, combine all the vanilla cream ingredients in a large bowl. Mix well and set aside.To make the port reduction, put the port, peppercorns and star anise in a saucepan set over a low heat. Reduce by half or until a coating consistency, strain and set aside.Put the sugar syrup in a new saucepan and warm gently over a low heat. Add the strawberries and poach gently for 6–8 minutes. Turn the heat off and add the raspberries, blackcurrants and redcurrants. Allow to cool. To serve, top the meringue with the vanilla cream. Garnish with the red fruits and spoon over the port reduction. Arrange the nectarine slices on top and sprinkle over the pistachios. Finish with the mint springs and serve. Preheat the oven to 110C/90C Fan/Gas ¼. Line a baking tray with baking paper. Preheat the oven to 110C/90C Fan/Gas ¼. Line a baking tray with baking paper. To make the meringue, tip the egg whites into a large bowl and whisk, adding the sugar bit by bit until stiff peaks form. Whisk in the cornflour, vanilla and vinegar, at the end. To make the meringue, tip the egg whites into a large bowl and whisk, adding the sugar bit by bit until stiff peaks form. Whisk in the cornflour, vanilla and vinegar, at the end. Spoon dollops of the mixture onto the lined baking tray to make a circle shape. Transfer to the oven, and bake for 45 minutes–1 hour. Spoon dollops of the mixture onto the lined baking tray to make a circle shape. Transfer to the oven, and bake for 45 minutes–1 hour. Meanwhile, combine all the vanilla cream ingredients in a large bowl. Mix well and set aside. Meanwhile, combine all the vanilla cream ingredients in a large bowl. Mix well and set aside. To make the port reduction, put the port, peppercorns and star anise in a saucepan set over a low heat. Reduce by half or until a coating consistency, strain and set aside. To make the port reduction, put the port, peppercorns and star anise in a saucepan set over a low heat. Reduce by half or until a coating consistency, strain and set aside. Put the sugar syrup in a new saucepan and warm gently over a low heat. Add the strawberries and poach gently for 6–8 minutes. Turn the heat off and add the raspberries, blackcurrants and redcurrants. Allow to cool. Put the sugar syrup in a new saucepan and warm gently over a low heat. Add the strawberries and poach gently for 6–8 minutes. Turn the heat off and add the raspberries, blackcurrants and redcurrants. Allow to cool. To serve, top the meringue with the vanilla cream. Garnish with the red fruits and spoon over the port reduction. Arrange the nectarine slices on top and sprinkle over the pistachios. Finish with the mint springs and serve. To serve, top the meringue with the vanilla cream. Garnish with the red fruits and spoon over the port reduction. Arrange the nectarine slices on top and sprinkle over the pistachios. Finish with the mint springs and serve."
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} | cdcf7156d97681bbc6695fc96da4027560ee5d353efb794b7beb5a719e89095e | Rhubarb and vanilla clafoutis recipe
An average of 4.3 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rhubarbandvanillacla_87825_16x9.jpg A nice twist on the French classic, add shocking pink stalks of rhubarb to jazz up this tender pudding-cake. 20g/¾oz butter, plus extra to grease the dish400g/14¼oz rhubarb, cut into 5cm/2in pieces2 tbsp granulated sugar 20g/¾oz butter, plus extra to grease the dish 400g/14¼oz rhubarb, cut into 5cm/2in pieces 2 tbsp granulated sugar 1 vanilla pod150ml/5¾fl oz full-fat milk150ml/5¾fl oz double cream5 free-range whole eggs 120g/4¼oz caster sugar75g/2½oz plain flour 1 vanilla pod 150ml/5¾fl oz full-fat milk 150ml/5¾fl oz double cream 5 free-range whole eggs 120g/4¼oz caster sugar 75g/2½oz plain flour icing sugar, to tastecrème fraîche, to taste icing sugar, to taste crème fraîche, to taste Method Preheat the oven to 180C/160C Fan/Gas 4.For the filling, melt the butter over a medium heat in a frying pan. Add the rhubarb and one tablespoon of the granulated sugar and fry for two minutes. Remove from the heat and set aside.For the batter, split the vanilla pod in half with a sharp knife and scrape out the seeds.In a separate pan, place the milk, cream and vanilla seeds and pod over a medium heat and bring up to simmering point. Remove from the heat, then leave to cool for the flavours to infuse.Whisk together the eggs in a mixing bowl until light and frothy, add the sugar and whisk until well-blended. Fold in the flour and gradually pour the milk and cream into the mixing bowl, removing the vanilla pod.Butter a shallow ovenproof dish and lightly sprinkle with the remaining granulated sugar.Place the rhubarb in the dish, pour in the batter and bake in the oven for 45 minutes, or until golden-brown and firm.Serve straightaway with a dusting of icing sugar and crème fraîche, to taste. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. For the filling, melt the butter over a medium heat in a frying pan. Add the rhubarb and one tablespoon of the granulated sugar and fry for two minutes. Remove from the heat and set aside. For the filling, melt the butter over a medium heat in a frying pan. Add the rhubarb and one tablespoon of the granulated sugar and fry for two minutes. Remove from the heat and set aside. For the batter, split the vanilla pod in half with a sharp knife and scrape out the seeds. For the batter, split the vanilla pod in half with a sharp knife and scrape out the seeds. In a separate pan, place the milk, cream and vanilla seeds and pod over a medium heat and bring up to simmering point. Remove from the heat, then leave to cool for the flavours to infuse. In a separate pan, place the milk, cream and vanilla seeds and pod over a medium heat and bring up to simmering point. Remove from the heat, then leave to cool for the flavours to infuse. Whisk together the eggs in a mixing bowl until light and frothy, add the sugar and whisk until well-blended. Fold in the flour and gradually pour the milk and cream into the mixing bowl, removing the vanilla pod. Whisk together the eggs in a mixing bowl until light and frothy, add the sugar and whisk until well-blended. Fold in the flour and gradually pour the milk and cream into the mixing bowl, removing the vanilla pod. Butter a shallow ovenproof dish and lightly sprinkle with the remaining granulated sugar. Butter a shallow ovenproof dish and lightly sprinkle with the remaining granulated sugar. Place the rhubarb in the dish, pour in the batter and bake in the oven for 45 minutes, or until golden-brown and firm. Place the rhubarb in the dish, pour in the batter and bake in the oven for 45 minutes, or until golden-brown and firm. Serve straightaway with a dusting of icing sugar and crème fraîche, to taste. Serve straightaway with a dusting of icing sugar and crème fraîche, to taste. | {
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"title": "Rhubarb and vanilla clafoutis recipe",
"content": "An average of 4.3 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rhubarbandvanillacla_87825_16x9.jpg A nice twist on the French classic, add shocking pink stalks of rhubarb to jazz up this tender pudding-cake. 20g/¾oz butter, plus extra to grease the dish400g/14¼oz rhubarb, cut into 5cm/2in pieces2 tbsp granulated sugar 20g/¾oz butter, plus extra to grease the dish 400g/14¼oz rhubarb, cut into 5cm/2in pieces 2 tbsp granulated sugar 1 vanilla pod150ml/5¾fl oz full-fat milk150ml/5¾fl oz double cream5 free-range whole eggs 120g/4¼oz caster sugar75g/2½oz plain flour 1 vanilla pod 150ml/5¾fl oz full-fat milk 150ml/5¾fl oz double cream 5 free-range whole eggs 120g/4¼oz caster sugar 75g/2½oz plain flour icing sugar, to tastecrème fraîche, to taste icing sugar, to taste crème fraîche, to taste Method Preheat the oven to 180C/160C Fan/Gas 4.For the filling, melt the butter over a medium heat in a frying pan. Add the rhubarb and one tablespoon of the granulated sugar and fry for two minutes. Remove from the heat and set aside.For the batter, split the vanilla pod in half with a sharp knife and scrape out the seeds.In a separate pan, place the milk, cream and vanilla seeds and pod over a medium heat and bring up to simmering point. Remove from the heat, then leave to cool for the flavours to infuse.Whisk together the eggs in a mixing bowl until light and frothy, add the sugar and whisk until well-blended. Fold in the flour and gradually pour the milk and cream into the mixing bowl, removing the vanilla pod.Butter a shallow ovenproof dish and lightly sprinkle with the remaining granulated sugar.Place the rhubarb in the dish, pour in the batter and bake in the oven for 45 minutes, or until golden-brown and firm.Serve straightaway with a dusting of icing sugar and crème fraîche, to taste. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. For the filling, melt the butter over a medium heat in a frying pan. Add the rhubarb and one tablespoon of the granulated sugar and fry for two minutes. Remove from the heat and set aside. For the filling, melt the butter over a medium heat in a frying pan. Add the rhubarb and one tablespoon of the granulated sugar and fry for two minutes. Remove from the heat and set aside. For the batter, split the vanilla pod in half with a sharp knife and scrape out the seeds. For the batter, split the vanilla pod in half with a sharp knife and scrape out the seeds. In a separate pan, place the milk, cream and vanilla seeds and pod over a medium heat and bring up to simmering point. Remove from the heat, then leave to cool for the flavours to infuse. In a separate pan, place the milk, cream and vanilla seeds and pod over a medium heat and bring up to simmering point. Remove from the heat, then leave to cool for the flavours to infuse. Whisk together the eggs in a mixing bowl until light and frothy, add the sugar and whisk until well-blended. Fold in the flour and gradually pour the milk and cream into the mixing bowl, removing the vanilla pod. Whisk together the eggs in a mixing bowl until light and frothy, add the sugar and whisk until well-blended. Fold in the flour and gradually pour the milk and cream into the mixing bowl, removing the vanilla pod. Butter a shallow ovenproof dish and lightly sprinkle with the remaining granulated sugar. Butter a shallow ovenproof dish and lightly sprinkle with the remaining granulated sugar. Place the rhubarb in the dish, pour in the batter and bake in the oven for 45 minutes, or until golden-brown and firm. Place the rhubarb in the dish, pour in the batter and bake in the oven for 45 minutes, or until golden-brown and firm. Serve straightaway with a dusting of icing sugar and crème fraîche, to taste. Serve straightaway with a dusting of icing sugar and crème fraîche, to taste."
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} | 951e0ad3ba6e38afeb4bd6c030e1d2890e429f4b998fe15a27d9566300a99acd | Raspberry ripple ice cream recipe
For the ice cream, pour the cream and milk into a large saucepan, whisk in the vanilla pod and seeds and bring to the boil. As soon as the mixture is boiling, remove the pan from the heat. Remove the vanilla pod (it can be rinsed, dried and re-used in another recipe).Whisk together the egg yolks and caster sugar until pale and creamy. Pour over the hot milk and cream mixture, whisking continuously, until the mixture is smooth and well combined.Return the mixture to a clean saucepan and heat over a low heat for 15-20 minutes, stirring continuously, until the mixture is thick enough to coat the back of a spoon. Remove the pan from the heat and transfer the custard to a clean bowl. Cover the surface with cling film to prevent a skin from forming, then set aside to cool for 30 minutes.Meanwhile, for the ripple sauce, place the fruit, sugar and water into a large pan and bring the mixture to the boil, stirring regularly. Reduce the heat until the mixture is simmering, then continue to simmer for 8-10 minutes, or until the fruit has broken down. Strain the fruit mixture through a sieve into a clean pan, squeezing any additional juice out of the fruit by pressing it down with the back of a spoon. Return the strained fruit juice to the heat and bring it to a simmer. Continue to simmer until the mixture resembles a thick syrup. Set aside until completely cooled.Pour the cooled custard into an ice-cream machine and churn according to the manufacturer's instructions, until thick and smooth. Spoon a third of the ice cream mixture into a lidded freezable container. Spoon over half of the cooled ripple sauce.Repeat the process until the container has three layers of ice cream and two layers of ripple sauce. Using a blunt knife, marble the ice cream and ripple sauce lightly, then cover the container with a lid and freeze for 3-4 hours, or until solid.Remove the raspberry ripple ice cream from the freezer and leave to stand at room temperature for 10 minutes before serving. For the ice cream, pour the cream and milk into a large saucepan, whisk in the vanilla pod and seeds and bring to the boil. As soon as the mixture is boiling, remove the pan from the heat. Remove the vanilla pod (it can be rinsed, dried and re-used in another recipe). For the ice cream, pour the cream and milk into a large saucepan, whisk in the vanilla pod and seeds and bring to the boil. As soon as the mixture is boiling, remove the pan from the heat. Remove the vanilla pod (it can be rinsed, dried and re-used in another recipe). Whisk together the egg yolks and caster sugar until pale and creamy. Pour over the hot milk and cream mixture, whisking continuously, until the mixture is smooth and well combined. Whisk together the egg yolks and caster sugar until pale and creamy. Pour over the hot milk and cream mixture, whisking continuously, until the mixture is smooth and well combined. Return the mixture to a clean saucepan and heat over a low heat for 15-20 minutes, stirring continuously, until the mixture is thick enough to coat the back of a spoon. Return the mixture to a clean saucepan and heat over a low heat for 15-20 minutes, stirring continuously, until the mixture is thick enough to coat the back of a spoon. Remove the pan from the heat and transfer the custard to a clean bowl. Cover the surface with cling film to prevent a skin from forming, then set aside to cool for 30 minutes. Remove the pan from the heat and transfer the custard to a clean bowl. Cover the surface with cling film to prevent a skin from forming, then set aside to cool for 30 minutes. Meanwhile, for the ripple sauce, place the fruit, sugar and water into a large pan and bring the mixture to the boil, stirring regularly. Reduce the heat until the mixture is simmering, then continue to simmer for 8-10 minutes, or until the fruit has broken down. Meanwhile, for the ripple sauce, place the fruit, sugar and water into a large pan and bring the mixture to the boil, stirring regularly. Reduce the heat until the mixture is simmering, then continue to simmer for 8-10 minutes, or until the fruit has broken down. Strain the fruit mixture through a sieve into a clean pan, squeezing any additional juice out of the fruit by pressing it down with the back of a spoon. Strain the fruit mixture through a sieve into a clean pan, squeezing any additional juice out of the fruit by pressing it down with the back of a spoon. Return the strained fruit juice to the heat and bring it to a simmer. Continue to simmer until the mixture resembles a thick syrup. Set aside until completely cooled. Return the strained fruit juice to the heat and bring it to a simmer. Continue to simmer until the mixture resembles a thick syrup. Set aside until completely cooled. Pour the cooled custard into an ice-cream machine and churn according to the manufacturer's instructions, until thick and smooth. Pour the cooled custard into an ice-cream machine and churn according to the manufacturer's instructions, until thick and smooth. Spoon a third of the ice cream mixture into a lidded freezable container. Spoon over half of the cooled ripple sauce. Spoon a third of the ice cream mixture into a lidded freezable container. Spoon over half of the cooled ripple sauce. Repeat the process until the container has three layers of ice cream and two layers of ripple sauce. Using a blunt knife, marble the ice cream and ripple sauce lightly, then cover the container with a lid and freeze for 3-4 hours, or until solid. Repeat the process until the container has three layers of ice cream and two layers of ripple sauce. Using a blunt knife, marble the ice cream and ripple sauce lightly, then cover the container with a lid and freeze for 3-4 hours, or until solid. Remove the raspberry ripple ice cream from the freezer and leave to stand at room temperature for 10 minutes before serving. Remove the raspberry ripple ice cream from the freezer and leave to stand at room temperature for 10 minutes before serving. | {
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"title": "Raspberry ripple ice cream recipe",
"content": "For the ice cream, pour the cream and milk into a large saucepan, whisk in the vanilla pod and seeds and bring to the boil. As soon as the mixture is boiling, remove the pan from the heat. Remove the vanilla pod (it can be rinsed, dried and re-used in another recipe).Whisk together the egg yolks and caster sugar until pale and creamy. Pour over the hot milk and cream mixture, whisking continuously, until the mixture is smooth and well combined.Return the mixture to a clean saucepan and heat over a low heat for 15-20 minutes, stirring continuously, until the mixture is thick enough to coat the back of a spoon. Remove the pan from the heat and transfer the custard to a clean bowl. Cover the surface with cling film to prevent a skin from forming, then set aside to cool for 30 minutes.Meanwhile, for the ripple sauce, place the fruit, sugar and water into a large pan and bring the mixture to the boil, stirring regularly. Reduce the heat until the mixture is simmering, then continue to simmer for 8-10 minutes, or until the fruit has broken down. Strain the fruit mixture through a sieve into a clean pan, squeezing any additional juice out of the fruit by pressing it down with the back of a spoon. Return the strained fruit juice to the heat and bring it to a simmer. Continue to simmer until the mixture resembles a thick syrup. Set aside until completely cooled.Pour the cooled custard into an ice-cream machine and churn according to the manufacturer's instructions, until thick and smooth. Spoon a third of the ice cream mixture into a lidded freezable container. Spoon over half of the cooled ripple sauce.Repeat the process until the container has three layers of ice cream and two layers of ripple sauce. Using a blunt knife, marble the ice cream and ripple sauce lightly, then cover the container with a lid and freeze for 3-4 hours, or until solid.Remove the raspberry ripple ice cream from the freezer and leave to stand at room temperature for 10 minutes before serving. For the ice cream, pour the cream and milk into a large saucepan, whisk in the vanilla pod and seeds and bring to the boil. As soon as the mixture is boiling, remove the pan from the heat. Remove the vanilla pod (it can be rinsed, dried and re-used in another recipe). For the ice cream, pour the cream and milk into a large saucepan, whisk in the vanilla pod and seeds and bring to the boil. As soon as the mixture is boiling, remove the pan from the heat. Remove the vanilla pod (it can be rinsed, dried and re-used in another recipe). Whisk together the egg yolks and caster sugar until pale and creamy. Pour over the hot milk and cream mixture, whisking continuously, until the mixture is smooth and well combined. Whisk together the egg yolks and caster sugar until pale and creamy. Pour over the hot milk and cream mixture, whisking continuously, until the mixture is smooth and well combined. Return the mixture to a clean saucepan and heat over a low heat for 15-20 minutes, stirring continuously, until the mixture is thick enough to coat the back of a spoon. Return the mixture to a clean saucepan and heat over a low heat for 15-20 minutes, stirring continuously, until the mixture is thick enough to coat the back of a spoon. Remove the pan from the heat and transfer the custard to a clean bowl. Cover the surface with cling film to prevent a skin from forming, then set aside to cool for 30 minutes. Remove the pan from the heat and transfer the custard to a clean bowl. Cover the surface with cling film to prevent a skin from forming, then set aside to cool for 30 minutes. Meanwhile, for the ripple sauce, place the fruit, sugar and water into a large pan and bring the mixture to the boil, stirring regularly. Reduce the heat until the mixture is simmering, then continue to simmer for 8-10 minutes, or until the fruit has broken down. Meanwhile, for the ripple sauce, place the fruit, sugar and water into a large pan and bring the mixture to the boil, stirring regularly. Reduce the heat until the mixture is simmering, then continue to simmer for 8-10 minutes, or until the fruit has broken down. Strain the fruit mixture through a sieve into a clean pan, squeezing any additional juice out of the fruit by pressing it down with the back of a spoon. Strain the fruit mixture through a sieve into a clean pan, squeezing any additional juice out of the fruit by pressing it down with the back of a spoon. Return the strained fruit juice to the heat and bring it to a simmer. Continue to simmer until the mixture resembles a thick syrup. Set aside until completely cooled. Return the strained fruit juice to the heat and bring it to a simmer. Continue to simmer until the mixture resembles a thick syrup. Set aside until completely cooled. Pour the cooled custard into an ice-cream machine and churn according to the manufacturer's instructions, until thick and smooth. Pour the cooled custard into an ice-cream machine and churn according to the manufacturer's instructions, until thick and smooth. Spoon a third of the ice cream mixture into a lidded freezable container. Spoon over half of the cooled ripple sauce. Spoon a third of the ice cream mixture into a lidded freezable container. Spoon over half of the cooled ripple sauce. Repeat the process until the container has three layers of ice cream and two layers of ripple sauce. Using a blunt knife, marble the ice cream and ripple sauce lightly, then cover the container with a lid and freeze for 3-4 hours, or until solid. Repeat the process until the container has three layers of ice cream and two layers of ripple sauce. Using a blunt knife, marble the ice cream and ripple sauce lightly, then cover the container with a lid and freeze for 3-4 hours, or until solid. Remove the raspberry ripple ice cream from the freezer and leave to stand at room temperature for 10 minutes before serving. Remove the raspberry ripple ice cream from the freezer and leave to stand at room temperature for 10 minutes before serving."
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} | b56057414db1c6818e3049d003ab9ec7accd56d6f917c282f8de6a092462d654 | Christmas tiramisu recipe
An average of 4.2 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/quicktiramisu_89473_16x9.jpg Need a last-minute pudding on the Christmas table? Try using up that panettone in a quick make-ahead tiramisu that requires no cooking. 4 shots espresso, or a four-cup cafetiere of strong coffee2 tbsp caster sugar50ml/2fl oz amaretto liqueur, or to taste1 ready-made panettone, cut into1cm/½in thick slices500g/1lb 2oz mascarpone 1 vanilla pod, split, seeds scraped out150g/5oz icing sugar200ml/7fl oz double cream, whipped until soft peaks form when the whisk is removedcocoa power, for dustingdark chocolate, grated, to garnish 4 shots espresso, or a four-cup cafetiere of strong coffee 2 tbsp caster sugar 50ml/2fl oz amaretto liqueur, or to taste 1 ready-made panettone, cut into1cm/½in thick slices 500g/1lb 2oz mascarpone 1 vanilla pod, split, seeds scraped out 150g/5oz icing sugar 200ml/7fl oz double cream, whipped until soft peaks form when the whisk is removed cocoa power, for dusting dark chocolate, grated, to garnish Method Mix the espresso, caster sugar and amaretto, to taste, in a large bowl. Add the panettone slices to the coffee mixture and set aside. Place the mascarpone, vanilla seeds and icing sugar into a separate bowl and mix together. Fold in the whipped double cream.Place pieces of soaked panettone into a large serving dish to line the bottom. Spread half the mascarpone and cream mixture across the soaked panettone slices, then place another layer of panettone slices on top.Spoon more cream over the top and sprinkle with the cocoa powder. Transfer to the fridge to chill for up to 2 hours. To serve, sprinkle with gratings of dark chocolate. Mix the espresso, caster sugar and amaretto, to taste, in a large bowl. Add the panettone slices to the coffee mixture and set aside. Mix the espresso, caster sugar and amaretto, to taste, in a large bowl. Add the panettone slices to the coffee mixture and set aside. Place the mascarpone, vanilla seeds and icing sugar into a separate bowl and mix together. Fold in the whipped double cream. Place the mascarpone, vanilla seeds and icing sugar into a separate bowl and mix together. Fold in the whipped double cream. Place pieces of soaked panettone into a large serving dish to line the bottom. Spread half the mascarpone and cream mixture across the soaked panettone slices, then place another layer of panettone slices on top. Place pieces of soaked panettone into a large serving dish to line the bottom. Spread half the mascarpone and cream mixture across the soaked panettone slices, then place another layer of panettone slices on top. Spoon more cream over the top and sprinkle with the cocoa powder. Transfer to the fridge to chill for up to 2 hours. To serve, sprinkle with gratings of dark chocolate. Spoon more cream over the top and sprinkle with the cocoa powder. Transfer to the fridge to chill for up to 2 hours. To serve, sprinkle with gratings of dark chocolate. | {
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"title": "Christmas tiramisu recipe",
"content": "An average of 4.2 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/quicktiramisu_89473_16x9.jpg Need a last-minute pudding on the Christmas table? Try using up that panettone in a quick make-ahead tiramisu that requires no cooking. 4 shots espresso, or a four-cup cafetiere of strong coffee2 tbsp caster sugar50ml/2fl oz amaretto liqueur, or to taste1 ready-made panettone, cut into1cm/½in thick slices500g/1lb 2oz mascarpone 1 vanilla pod, split, seeds scraped out150g/5oz icing sugar200ml/7fl oz double cream, whipped until soft peaks form when the whisk is removedcocoa power, for dustingdark chocolate, grated, to garnish 4 shots espresso, or a four-cup cafetiere of strong coffee 2 tbsp caster sugar 50ml/2fl oz amaretto liqueur, or to taste 1 ready-made panettone, cut into1cm/½in thick slices 500g/1lb 2oz mascarpone 1 vanilla pod, split, seeds scraped out 150g/5oz icing sugar 200ml/7fl oz double cream, whipped until soft peaks form when the whisk is removed cocoa power, for dusting dark chocolate, grated, to garnish Method Mix the espresso, caster sugar and amaretto, to taste, in a large bowl. Add the panettone slices to the coffee mixture and set aside. Place the mascarpone, vanilla seeds and icing sugar into a separate bowl and mix together. Fold in the whipped double cream.Place pieces of soaked panettone into a large serving dish to line the bottom. Spread half the mascarpone and cream mixture across the soaked panettone slices, then place another layer of panettone slices on top.Spoon more cream over the top and sprinkle with the cocoa powder. Transfer to the fridge to chill for up to 2 hours. To serve, sprinkle with gratings of dark chocolate. Mix the espresso, caster sugar and amaretto, to taste, in a large bowl. Add the panettone slices to the coffee mixture and set aside. Mix the espresso, caster sugar and amaretto, to taste, in a large bowl. Add the panettone slices to the coffee mixture and set aside. Place the mascarpone, vanilla seeds and icing sugar into a separate bowl and mix together. Fold in the whipped double cream. Place the mascarpone, vanilla seeds and icing sugar into a separate bowl and mix together. Fold in the whipped double cream. Place pieces of soaked panettone into a large serving dish to line the bottom. Spread half the mascarpone and cream mixture across the soaked panettone slices, then place another layer of panettone slices on top. Place pieces of soaked panettone into a large serving dish to line the bottom. Spread half the mascarpone and cream mixture across the soaked panettone slices, then place another layer of panettone slices on top. Spoon more cream over the top and sprinkle with the cocoa powder. Transfer to the fridge to chill for up to 2 hours. To serve, sprinkle with gratings of dark chocolate. Spoon more cream over the top and sprinkle with the cocoa powder. Transfer to the fridge to chill for up to 2 hours. To serve, sprinkle with gratings of dark chocolate."
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} | 82c663be484ca5cde4ca47dabcbb480884ec4d493866ca25b6b92b0896cc0f0e | Italian pear and almond cake recipe
Pear cake (Torta di pere e mandorle) An average of 4.4 out of 5 stars from 32 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pear_cake_topped_with_09454_16x9.jpg This delicious pear cake is an Italian classic and is lovely with a cuppa or served with cream as a dessert. Any ripe but firm pears will work. 200g/7oz self-raising flour200g/7oz caster sugar, plus 1 tbsp for the topping200g/7oz unsalted butter, softened, plus extra for greasing4 free-range eggs 1 tsp baking powder2 tbsp full-fat milk3 pears (we used Conference), peeled, cored and thinly sliced 3 tbsp flaked almonds icing sugar, for dusting 200g/7oz self-raising flour 200g/7oz caster sugar, plus 1 tbsp for the topping 200g/7oz unsalted butter, softened, plus extra for greasing 4 free-range eggs 1 tsp baking powder 2 tbsp full-fat milk 3 pears (we used Conference), peeled, cored and thinly sliced 3 tbsp flaked almonds icing sugar, for dusting 250ml/9fl oz double cream1 tbsp icing sugar, sifted1 vanilla pod, cut in half lengthways and seeds scraped 250ml/9fl oz double cream 1 tbsp icing sugar, sifted 1 vanilla pod, cut in half lengthways and seeds scraped Method Grease and line the base of a 20cm/8in springform tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4.Put the flour, sugar, butter, eggs, baking powder and milk in a large bowl and whisk until creamy and smooth. Transfer to the prepared cake tin and arrange the sliced pears on top in a circular design, arranging them snugly to fit. Sprinkle the flaked almonds and a tablespoon of caster sugar on top.Bake for 55 minutes–1 hour. The cake is ready when it is golden-brown on top and a skewer inserted into the middle comes out clean. Leave to cool in the tin for around 30 minutes. For the Chantilly cream (if making), whisk together the cream, icing sugar and vanilla seeds in a large bowl using an electric hand whisk until thickened and soft peaks form when the whisk is removed. Remove the cake from the tin, transfer to serving plate and dust with a little icing sugar. Cut into wedges and serve with a dollop of Chantilly cream (if using). Grease and line the base of a 20cm/8in springform tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base of a 20cm/8in springform tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Put the flour, sugar, butter, eggs, baking powder and milk in a large bowl and whisk until creamy and smooth. Transfer to the prepared cake tin and arrange the sliced pears on top in a circular design, arranging them snugly to fit. Sprinkle the flaked almonds and a tablespoon of caster sugar on top. Put the flour, sugar, butter, eggs, baking powder and milk in a large bowl and whisk until creamy and smooth. Transfer to the prepared cake tin and arrange the sliced pears on top in a circular design, arranging them snugly to fit. Sprinkle the flaked almonds and a tablespoon of caster sugar on top. Bake for 55 minutes–1 hour. The cake is ready when it is golden-brown on top and a skewer inserted into the middle comes out clean. Leave to cool in the tin for around 30 minutes. Bake for 55 minutes–1 hour. The cake is ready when it is golden-brown on top and a skewer inserted into the middle comes out clean. Leave to cool in the tin for around 30 minutes. For the Chantilly cream (if making), whisk together the cream, icing sugar and vanilla seeds in a large bowl using an electric hand whisk until thickened and soft peaks form when the whisk is removed. For the Chantilly cream (if making), whisk together the cream, icing sugar and vanilla seeds in a large bowl using an electric hand whisk until thickened and soft peaks form when the whisk is removed. Remove the cake from the tin, transfer to serving plate and dust with a little icing sugar. Cut into wedges and serve with a dollop of Chantilly cream (if using). Remove the cake from the tin, transfer to serving plate and dust with a little icing sugar. Cut into wedges and serve with a dollop of Chantilly cream (if using). Recipe tips The pears often sink into the cake during cooking but the lighter the pieces are the less likely this is to happen – and it will taste delicious either way! | {
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"content": "Pear cake (Torta di pere e mandorle) An average of 4.4 out of 5 stars from 32 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pear_cake_topped_with_09454_16x9.jpg This delicious pear cake is an Italian classic and is lovely with a cuppa or served with cream as a dessert. Any ripe but firm pears will work. 200g/7oz self-raising flour200g/7oz caster sugar, plus 1 tbsp for the topping200g/7oz unsalted butter, softened, plus extra for greasing4 free-range eggs 1 tsp baking powder2 tbsp full-fat milk3 pears (we used Conference), peeled, cored and thinly sliced 3 tbsp flaked almonds icing sugar, for dusting 200g/7oz self-raising flour 200g/7oz caster sugar, plus 1 tbsp for the topping 200g/7oz unsalted butter, softened, plus extra for greasing 4 free-range eggs 1 tsp baking powder 2 tbsp full-fat milk 3 pears (we used Conference), peeled, cored and thinly sliced 3 tbsp flaked almonds icing sugar, for dusting 250ml/9fl oz double cream1 tbsp icing sugar, sifted1 vanilla pod, cut in half lengthways and seeds scraped 250ml/9fl oz double cream 1 tbsp icing sugar, sifted 1 vanilla pod, cut in half lengthways and seeds scraped Method Grease and line the base of a 20cm/8in springform tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4.Put the flour, sugar, butter, eggs, baking powder and milk in a large bowl and whisk until creamy and smooth. Transfer to the prepared cake tin and arrange the sliced pears on top in a circular design, arranging them snugly to fit. Sprinkle the flaked almonds and a tablespoon of caster sugar on top.Bake for 55 minutes–1 hour. The cake is ready when it is golden-brown on top and a skewer inserted into the middle comes out clean. Leave to cool in the tin for around 30 minutes. For the Chantilly cream (if making), whisk together the cream, icing sugar and vanilla seeds in a large bowl using an electric hand whisk until thickened and soft peaks form when the whisk is removed. Remove the cake from the tin, transfer to serving plate and dust with a little icing sugar. Cut into wedges and serve with a dollop of Chantilly cream (if using). Grease and line the base of a 20cm/8in springform tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base of a 20cm/8in springform tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Put the flour, sugar, butter, eggs, baking powder and milk in a large bowl and whisk until creamy and smooth. Transfer to the prepared cake tin and arrange the sliced pears on top in a circular design, arranging them snugly to fit. Sprinkle the flaked almonds and a tablespoon of caster sugar on top. Put the flour, sugar, butter, eggs, baking powder and milk in a large bowl and whisk until creamy and smooth. Transfer to the prepared cake tin and arrange the sliced pears on top in a circular design, arranging them snugly to fit. Sprinkle the flaked almonds and a tablespoon of caster sugar on top. Bake for 55 minutes–1 hour. The cake is ready when it is golden-brown on top and a skewer inserted into the middle comes out clean. Leave to cool in the tin for around 30 minutes. Bake for 55 minutes–1 hour. The cake is ready when it is golden-brown on top and a skewer inserted into the middle comes out clean. Leave to cool in the tin for around 30 minutes. For the Chantilly cream (if making), whisk together the cream, icing sugar and vanilla seeds in a large bowl using an electric hand whisk until thickened and soft peaks form when the whisk is removed. For the Chantilly cream (if making), whisk together the cream, icing sugar and vanilla seeds in a large bowl using an electric hand whisk until thickened and soft peaks form when the whisk is removed. Remove the cake from the tin, transfer to serving plate and dust with a little icing sugar. Cut into wedges and serve with a dollop of Chantilly cream (if using). Remove the cake from the tin, transfer to serving plate and dust with a little icing sugar. Cut into wedges and serve with a dollop of Chantilly cream (if using). Recipe tips The pears often sink into the cake during cooking but the lighter the pieces are the less likely this is to happen – and it will taste delicious either way!"
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} | 1b18d4790c322e574d6c12a2536600f7147db5bc81d4be7678ea13f62848da90 | Brioche French toast with caramelised pears recipe
An average of 5.0 out of 5 stars from 1 rating Brioche is the perfect bread for French toast. Top with caramelised pears and ginger syrup for an indulgent breakfast that is surprisingly easy to make. 4 large free-range eggs4 tbsp maple syrup ½ vanilla pod, cut in half lengthways and seeds scraped outpinch of salt 100g/3½oz demerara sugar, plus 1 tbsp for the caramelised pears50g/1¾oz pecan nuts60g/2¼oz unsalted butter4 slices brioche3 conference pears, peeled, cored and cut into thick slices75g/2½oz stem ginger in syrup, finely chopped100ml/3½fl oz syrup, reserved from the stem ginger4 tbsp crème fraîche1 unwaxed lemon, zest and a little juiceicing sugar, for dusting 4 large free-range eggs 4 tbsp maple syrup ½ vanilla pod, cut in half lengthways and seeds scraped out pinch of salt 100g/3½oz demerara sugar, plus 1 tbsp for the caramelised pears 50g/1¾oz pecan nuts 60g/2¼oz unsalted butter 4 slices brioche 3 conference pears, peeled, cored and cut into thick slices 75g/2½oz stem ginger in syrup, finely chopped 100ml/3½fl oz syrup, reserved from the stem ginger 4 tbsp crème fraîche 1 unwaxed lemon, zest and a little juice icing sugar, for dusting Method Whisk the eggs, maple syrup, vanilla seeds and a pinch of salt together in a large bowl. For the caramelised pecans, heat the sugar in a small pan until it turns a deep caramel colour (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.). Add the nuts and stir well to coat. Pour the mixture onto a baking tray lined with non-stick baking paper. Leave to cool and harden for a few minutes, then chop into pieces.Melt 50g/1¾oz butter in a large non-stick frying pan. Dip the brioche slices into the egg mixture then pan fry in the butter for 2-3 minutes on each side, or until golden brown.Heat the remaining butter in a non-stick pan and add the sliced pear, reserving four slices for a garnish. Add a tablespoon of sugar to the pan and cook for 2-3 minutes. Then add the chopped ginger and syrup. Cook for a further 1-2 minutes until the liquid has reduced and the pears have caramelised.Arrange the toasted brioche on four plates, top with the caramelised pears and fresh pear slices, crème fraiche and a squeeze of lemon and zest. Scatter with chopped pecans and dust with icing sugar. Whisk the eggs, maple syrup, vanilla seeds and a pinch of salt together in a large bowl. Whisk the eggs, maple syrup, vanilla seeds and a pinch of salt together in a large bowl. For the caramelised pecans, heat the sugar in a small pan until it turns a deep caramel colour (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.). Add the nuts and stir well to coat. Pour the mixture onto a baking tray lined with non-stick baking paper. Leave to cool and harden for a few minutes, then chop into pieces. For the caramelised pecans, heat the sugar in a small pan until it turns a deep caramel colour (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.). Add the nuts and stir well to coat. Pour the mixture onto a baking tray lined with non-stick baking paper. Leave to cool and harden for a few minutes, then chop into pieces. Melt 50g/1¾oz butter in a large non-stick frying pan. Dip the brioche slices into the egg mixture then pan fry in the butter for 2-3 minutes on each side, or until golden brown. Melt 50g/1¾oz butter in a large non-stick frying pan. Dip the brioche slices into the egg mixture then pan fry in the butter for 2-3 minutes on each side, or until golden brown. Heat the remaining butter in a non-stick pan and add the sliced pear, reserving four slices for a garnish. Add a tablespoon of sugar to the pan and cook for 2-3 minutes. Then add the chopped ginger and syrup. Cook for a further 1-2 minutes until the liquid has reduced and the pears have caramelised. Heat the remaining butter in a non-stick pan and add the sliced pear, reserving four slices for a garnish. Add a tablespoon of sugar to the pan and cook for 2-3 minutes. Then add the chopped ginger and syrup. Cook for a further 1-2 minutes until the liquid has reduced and the pears have caramelised. Arrange the toasted brioche on four plates, top with the caramelised pears and fresh pear slices, crème fraiche and a squeeze of lemon and zest. Scatter with chopped pecans and dust with icing sugar. Arrange the toasted brioche on four plates, top with the caramelised pears and fresh pear slices, crème fraiche and a squeeze of lemon and zest. Scatter with chopped pecans and dust with icing sugar. | {
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"title": "Brioche French toast with caramelised pears recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Brioche is the perfect bread for French toast. Top with caramelised pears and ginger syrup for an indulgent breakfast that is surprisingly easy to make. 4 large free-range eggs4 tbsp maple syrup ½ vanilla pod, cut in half lengthways and seeds scraped outpinch of salt 100g/3½oz demerara sugar, plus 1 tbsp for the caramelised pears50g/1¾oz pecan nuts60g/2¼oz unsalted butter4 slices brioche3 conference pears, peeled, cored and cut into thick slices75g/2½oz stem ginger in syrup, finely chopped100ml/3½fl oz syrup, reserved from the stem ginger4 tbsp crème fraîche1 unwaxed lemon, zest and a little juiceicing sugar, for dusting 4 large free-range eggs 4 tbsp maple syrup ½ vanilla pod, cut in half lengthways and seeds scraped out pinch of salt 100g/3½oz demerara sugar, plus 1 tbsp for the caramelised pears 50g/1¾oz pecan nuts 60g/2¼oz unsalted butter 4 slices brioche 3 conference pears, peeled, cored and cut into thick slices 75g/2½oz stem ginger in syrup, finely chopped 100ml/3½fl oz syrup, reserved from the stem ginger 4 tbsp crème fraîche 1 unwaxed lemon, zest and a little juice icing sugar, for dusting Method Whisk the eggs, maple syrup, vanilla seeds and a pinch of salt together in a large bowl. For the caramelised pecans, heat the sugar in a small pan until it turns a deep caramel colour (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.). Add the nuts and stir well to coat. Pour the mixture onto a baking tray lined with non-stick baking paper. Leave to cool and harden for a few minutes, then chop into pieces.Melt 50g/1¾oz butter in a large non-stick frying pan. Dip the brioche slices into the egg mixture then pan fry in the butter for 2-3 minutes on each side, or until golden brown.Heat the remaining butter in a non-stick pan and add the sliced pear, reserving four slices for a garnish. Add a tablespoon of sugar to the pan and cook for 2-3 minutes. Then add the chopped ginger and syrup. Cook for a further 1-2 minutes until the liquid has reduced and the pears have caramelised.Arrange the toasted brioche on four plates, top with the caramelised pears and fresh pear slices, crème fraiche and a squeeze of lemon and zest. Scatter with chopped pecans and dust with icing sugar. Whisk the eggs, maple syrup, vanilla seeds and a pinch of salt together in a large bowl. Whisk the eggs, maple syrup, vanilla seeds and a pinch of salt together in a large bowl. For the caramelised pecans, heat the sugar in a small pan until it turns a deep caramel colour (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.). Add the nuts and stir well to coat. Pour the mixture onto a baking tray lined with non-stick baking paper. Leave to cool and harden for a few minutes, then chop into pieces. For the caramelised pecans, heat the sugar in a small pan until it turns a deep caramel colour (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.). Add the nuts and stir well to coat. Pour the mixture onto a baking tray lined with non-stick baking paper. Leave to cool and harden for a few minutes, then chop into pieces. Melt 50g/1¾oz butter in a large non-stick frying pan. Dip the brioche slices into the egg mixture then pan fry in the butter for 2-3 minutes on each side, or until golden brown. Melt 50g/1¾oz butter in a large non-stick frying pan. Dip the brioche slices into the egg mixture then pan fry in the butter for 2-3 minutes on each side, or until golden brown. Heat the remaining butter in a non-stick pan and add the sliced pear, reserving four slices for a garnish. Add a tablespoon of sugar to the pan and cook for 2-3 minutes. Then add the chopped ginger and syrup. Cook for a further 1-2 minutes until the liquid has reduced and the pears have caramelised. Heat the remaining butter in a non-stick pan and add the sliced pear, reserving four slices for a garnish. Add a tablespoon of sugar to the pan and cook for 2-3 minutes. Then add the chopped ginger and syrup. Cook for a further 1-2 minutes until the liquid has reduced and the pears have caramelised. Arrange the toasted brioche on four plates, top with the caramelised pears and fresh pear slices, crème fraiche and a squeeze of lemon and zest. Scatter with chopped pecans and dust with icing sugar. Arrange the toasted brioche on four plates, top with the caramelised pears and fresh pear slices, crème fraiche and a squeeze of lemon and zest. Scatter with chopped pecans and dust with icing sugar."
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} | 0335ef1e565fa8c68534d2c15bf31740ee274a4fcafd07597928988d76859562 | Blackberry cheesecake recipe
An average of 4.1 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vanilla_baked_cheesecake_59336_16x9.jpg Swirl luscious blackberry sauce through this rich baked cheesecake and add crunch with a scattering of honeycomb. Or simply serve with fresh blackberries and clotted cream. 200g/7oz digestive biscuits100g/3½oz butter, melted 200g/7oz digestive biscuits 100g/3½oz butter, melted 125g/4½ oz blackberries2 tsp caster sugar 125g/4½ oz blackberries 2 tsp caster sugar 1 vanilla pod, split500g/1lb 2oz full-fat cream cheese3 free-range eggs½ lemon, juice only75ml/2½fl oz double cream56g/2oz plain flour196g/7oz caster sugar 1 vanilla pod, split 500g/1lb 2oz full-fat cream cheese 3 free-range eggs ½ lemon, juice only 75ml/2½fl oz double cream 56g/2oz plain flour 196g/7oz caster sugar 35g/1oz honey70g/2oz liquid glucose200g/7oz caster sugar20g/1oz bicarbonate of sodafreshly ground black pepper (optional) 35g/1oz honey 70g/2oz liquid glucose 200g/7oz caster sugar 20g/1oz bicarbonate of soda freshly ground black pepper (optional) Method Preheat the oven to 130C/250F/Gas½. Line a 20cm/8in spring-form cake tin. For the cheesecake base, place the digestive biscuits into a food processor and pulse until the mixture resembles breadcrumbs. Mix together with the melted butter, then press the mixture into the bottom of the lined cake tin. Use the bottom of a glass to even out the biscuit mixture. Place into the fridge. For the blackberry purée, place the berries and sugar into a pan along with a splash of water and simmer over a medium-low heat until the berries break down and become tender. Blend to a smooth puree in a food processor, then pass through a fine sieve into a bowl. Set aside to cool. For the cheesecake filling, scrape the vanilla seeds out from the pods and beat into the cream cheese until well combined. In a jug, whisk together the eggs, lemon juice and cream. Add half of the egg mixture to the cream cheese and mix together until smooth and well combined. Add the flour and sugar to the cream cheese mixture, then mix in the remaining egg mixture until smooth. Pour the cheesecake mixture into the prepared tin, then drizzle over the blackberry purée. Bake the cheesecake for 40 minutes, or until the cheesecake is set and lightly golden on top. Set aside to cool. If you're making the black pepper honeycomb, place a silicone mat onto a large baking tray. Place the honey, liquid glucose, caster sugar and water into a large, deep-sided pan and heat until the mixture reaches 150C/300F on a sugar thermometer. Quickly stir in the bicarbonate of soda (be careful as the mixture will rapidly expand and bubble up), then pour onto the silicone mat. Lightly spread over the mat with a palette knife and sprinkle over some freshly ground black pepper. Set aside until cooled and hardened. Before serving, break the honeycomb into pieces. Cut the cheesecake into slices and decorate the top with shards of black pepper honeycomb, if using. Preheat the oven to 130C/250F/Gas½. Line a 20cm/8in spring-form cake tin. Preheat the oven to 130C/250F/Gas½. Line a 20cm/8in spring-form cake tin. For the cheesecake base, place the digestive biscuits into a food processor and pulse until the mixture resembles breadcrumbs. Mix together with the melted butter, then press the mixture into the bottom of the lined cake tin. Use the bottom of a glass to even out the biscuit mixture. Place into the fridge. For the cheesecake base, place the digestive biscuits into a food processor and pulse until the mixture resembles breadcrumbs. Mix together with the melted butter, then press the mixture into the bottom of the lined cake tin. Use the bottom of a glass to even out the biscuit mixture. Place into the fridge. For the blackberry purée, place the berries and sugar into a pan along with a splash of water and simmer over a medium-low heat until the berries break down and become tender. Blend to a smooth puree in a food processor, then pass through a fine sieve into a bowl. Set aside to cool. For the blackberry purée, place the berries and sugar into a pan along with a splash of water and simmer over a medium-low heat until the berries break down and become tender. Blend to a smooth puree in a food processor, then pass through a fine sieve into a bowl. Set aside to cool. For the cheesecake filling, scrape the vanilla seeds out from the pods and beat into the cream cheese until well combined. In a jug, whisk together the eggs, lemon juice and cream. For the cheesecake filling, scrape the vanilla seeds out from the pods and beat into the cream cheese until well combined. In a jug, whisk together the eggs, lemon juice and cream. Add half of the egg mixture to the cream cheese and mix together until smooth and well combined. Add the flour and sugar to the cream cheese mixture, then mix in the remaining egg mixture until smooth. Add half of the egg mixture to the cream cheese and mix together until smooth and well combined. Add the flour and sugar to the cream cheese mixture, then mix in the remaining egg mixture until smooth. Pour the cheesecake mixture into the prepared tin, then drizzle over the blackberry purée. Bake the cheesecake for 40 minutes, or until the cheesecake is set and lightly golden on top. Set aside to cool. Pour the cheesecake mixture into the prepared tin, then drizzle over the blackberry purée. Bake the cheesecake for 40 minutes, or until the cheesecake is set and lightly golden on top. Set aside to cool. If you're making the black pepper honeycomb, place a silicone mat onto a large baking tray. If you're making the black pepper honeycomb, place a silicone mat onto a large baking tray. Place the honey, liquid glucose, caster sugar and water into a large, deep-sided pan and heat until the mixture reaches 150C/300F on a sugar thermometer. Place the honey, liquid glucose, caster sugar and water into a large, deep-sided pan and heat until the mixture reaches 150C/300F on a sugar thermometer. Quickly stir in the bicarbonate of soda (be careful as the mixture will rapidly expand and bubble up), then pour onto the silicone mat. Lightly spread over the mat with a palette knife and sprinkle over some freshly ground black pepper. Set aside until cooled and hardened. Quickly stir in the bicarbonate of soda (be careful as the mixture will rapidly expand and bubble up), then pour onto the silicone mat. Lightly spread over the mat with a palette knife and sprinkle over some freshly ground black pepper. Set aside until cooled and hardened. Before serving, break the honeycomb into pieces. Cut the cheesecake into slices and decorate the top with shards of black pepper honeycomb, if using. Before serving, break the honeycomb into pieces. Cut the cheesecake into slices and decorate the top with shards of black pepper honeycomb, if using. | {
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"title": "Blackberry cheesecake recipe",
"content": "An average of 4.1 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vanilla_baked_cheesecake_59336_16x9.jpg Swirl luscious blackberry sauce through this rich baked cheesecake and add crunch with a scattering of honeycomb. Or simply serve with fresh blackberries and clotted cream. 200g/7oz digestive biscuits100g/3½oz butter, melted 200g/7oz digestive biscuits 100g/3½oz butter, melted 125g/4½ oz blackberries2 tsp caster sugar 125g/4½ oz blackberries 2 tsp caster sugar 1 vanilla pod, split500g/1lb 2oz full-fat cream cheese3 free-range eggs½ lemon, juice only75ml/2½fl oz double cream56g/2oz plain flour196g/7oz caster sugar 1 vanilla pod, split 500g/1lb 2oz full-fat cream cheese 3 free-range eggs ½ lemon, juice only 75ml/2½fl oz double cream 56g/2oz plain flour 196g/7oz caster sugar 35g/1oz honey70g/2oz liquid glucose200g/7oz caster sugar20g/1oz bicarbonate of sodafreshly ground black pepper (optional) 35g/1oz honey 70g/2oz liquid glucose 200g/7oz caster sugar 20g/1oz bicarbonate of soda freshly ground black pepper (optional) Method Preheat the oven to 130C/250F/Gas½. Line a 20cm/8in spring-form cake tin. For the cheesecake base, place the digestive biscuits into a food processor and pulse until the mixture resembles breadcrumbs. Mix together with the melted butter, then press the mixture into the bottom of the lined cake tin. Use the bottom of a glass to even out the biscuit mixture. Place into the fridge. For the blackberry purée, place the berries and sugar into a pan along with a splash of water and simmer over a medium-low heat until the berries break down and become tender. Blend to a smooth puree in a food processor, then pass through a fine sieve into a bowl. Set aside to cool. For the cheesecake filling, scrape the vanilla seeds out from the pods and beat into the cream cheese until well combined. In a jug, whisk together the eggs, lemon juice and cream. Add half of the egg mixture to the cream cheese and mix together until smooth and well combined. Add the flour and sugar to the cream cheese mixture, then mix in the remaining egg mixture until smooth. Pour the cheesecake mixture into the prepared tin, then drizzle over the blackberry purée. Bake the cheesecake for 40 minutes, or until the cheesecake is set and lightly golden on top. Set aside to cool. If you're making the black pepper honeycomb, place a silicone mat onto a large baking tray. Place the honey, liquid glucose, caster sugar and water into a large, deep-sided pan and heat until the mixture reaches 150C/300F on a sugar thermometer. Quickly stir in the bicarbonate of soda (be careful as the mixture will rapidly expand and bubble up), then pour onto the silicone mat. Lightly spread over the mat with a palette knife and sprinkle over some freshly ground black pepper. Set aside until cooled and hardened. Before serving, break the honeycomb into pieces. Cut the cheesecake into slices and decorate the top with shards of black pepper honeycomb, if using. Preheat the oven to 130C/250F/Gas½. Line a 20cm/8in spring-form cake tin. Preheat the oven to 130C/250F/Gas½. Line a 20cm/8in spring-form cake tin. For the cheesecake base, place the digestive biscuits into a food processor and pulse until the mixture resembles breadcrumbs. Mix together with the melted butter, then press the mixture into the bottom of the lined cake tin. Use the bottom of a glass to even out the biscuit mixture. Place into the fridge. For the cheesecake base, place the digestive biscuits into a food processor and pulse until the mixture resembles breadcrumbs. Mix together with the melted butter, then press the mixture into the bottom of the lined cake tin. Use the bottom of a glass to even out the biscuit mixture. Place into the fridge. For the blackberry purée, place the berries and sugar into a pan along with a splash of water and simmer over a medium-low heat until the berries break down and become tender. Blend to a smooth puree in a food processor, then pass through a fine sieve into a bowl. Set aside to cool. For the blackberry purée, place the berries and sugar into a pan along with a splash of water and simmer over a medium-low heat until the berries break down and become tender. Blend to a smooth puree in a food processor, then pass through a fine sieve into a bowl. Set aside to cool. For the cheesecake filling, scrape the vanilla seeds out from the pods and beat into the cream cheese until well combined. In a jug, whisk together the eggs, lemon juice and cream. For the cheesecake filling, scrape the vanilla seeds out from the pods and beat into the cream cheese until well combined. In a jug, whisk together the eggs, lemon juice and cream. Add half of the egg mixture to the cream cheese and mix together until smooth and well combined. Add the flour and sugar to the cream cheese mixture, then mix in the remaining egg mixture until smooth. Add half of the egg mixture to the cream cheese and mix together until smooth and well combined. Add the flour and sugar to the cream cheese mixture, then mix in the remaining egg mixture until smooth. Pour the cheesecake mixture into the prepared tin, then drizzle over the blackberry purée. Bake the cheesecake for 40 minutes, or until the cheesecake is set and lightly golden on top. Set aside to cool. Pour the cheesecake mixture into the prepared tin, then drizzle over the blackberry purée. Bake the cheesecake for 40 minutes, or until the cheesecake is set and lightly golden on top. Set aside to cool. If you're making the black pepper honeycomb, place a silicone mat onto a large baking tray. If you're making the black pepper honeycomb, place a silicone mat onto a large baking tray. Place the honey, liquid glucose, caster sugar and water into a large, deep-sided pan and heat until the mixture reaches 150C/300F on a sugar thermometer. Place the honey, liquid glucose, caster sugar and water into a large, deep-sided pan and heat until the mixture reaches 150C/300F on a sugar thermometer. Quickly stir in the bicarbonate of soda (be careful as the mixture will rapidly expand and bubble up), then pour onto the silicone mat. Lightly spread over the mat with a palette knife and sprinkle over some freshly ground black pepper. Set aside until cooled and hardened. Quickly stir in the bicarbonate of soda (be careful as the mixture will rapidly expand and bubble up), then pour onto the silicone mat. Lightly spread over the mat with a palette knife and sprinkle over some freshly ground black pepper. Set aside until cooled and hardened. Before serving, break the honeycomb into pieces. Cut the cheesecake into slices and decorate the top with shards of black pepper honeycomb, if using. Before serving, break the honeycomb into pieces. Cut the cheesecake into slices and decorate the top with shards of black pepper honeycomb, if using."
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} | 25e1f5c87e3c4d0843204bdc5816f681b76575da4b4374f201b3be85722fc4a6 | Hot cross bun bread and butter pudding recipe
An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hotcrossbunandbakedc_85970_16x9.jpg If you're stuck with less than fresh hot cross buns, soak them in gorgeous eggy custard for an Easter Monday bread and butter pudding. 6 free-range egg yolks2 free-range eggs150g/5oz caster sugar300ml/½ pint whole milk300ml/½ pint double cream1 vanilla pod, split, seeds scraped out75g/2½oz butter8 ready-made hot cross buns, halved25g/1oz sultanas25g/1oz raisins25g/1oz demerara sugar 6 free-range egg yolks 2 free-range eggs 150g/5oz caster sugar 300ml/½ pint whole milk 300ml/½ pint double cream 1 vanilla pod, split, seeds scraped out 75g/2½oz butter 8 ready-made hot cross buns, halved 25g/1oz sultanas 25g/1oz raisins 25g/1oz demerara sugar Method For the custard, whisk the egg yolks, whole eggs and sugar together in a bowl.Place the milk, cream and the vanilla pod and seeds into a pan over a low heat and slowly bring to a simmer. Remove from the heat and remove the vanilla pod.Pour the milk and cream onto the egg mixture and whisk well.Butter the hot cross buns, then cut into quarters. Place a layer of the hot cross buns into a 22cm/9in x 10cm/4in, 5cm/2in deep ovenproof dish.Sprinkle with some sultanas and raisins and the demerara sugar. Repeat the layers and finish with a final layer of buns. Pour the custard over the buns and leave to stand for 20 minutes.Preheat the oven to 180C/355F/Gas 4.Place the dish into a deep roasting tray and add enough water to the tray to come a third of the way up the dish (this is a bain-marie). Cover with foil.Carefully place the pudding and bain-marie into the oven and bake for 20-30 minutes, or until the custard has set. Remove the foil for the final five minutes of cooking to brown the top.Serve the pudding with cream or mascarpone. For the custard, whisk the egg yolks, whole eggs and sugar together in a bowl. For the custard, whisk the egg yolks, whole eggs and sugar together in a bowl. Place the milk, cream and the vanilla pod and seeds into a pan over a low heat and slowly bring to a simmer. Remove from the heat and remove the vanilla pod. Place the milk, cream and the vanilla pod and seeds into a pan over a low heat and slowly bring to a simmer. Remove from the heat and remove the vanilla pod. Pour the milk and cream onto the egg mixture and whisk well. Pour the milk and cream onto the egg mixture and whisk well. Butter the hot cross buns, then cut into quarters. Place a layer of the hot cross buns into a 22cm/9in x 10cm/4in, 5cm/2in deep ovenproof dish. Butter the hot cross buns, then cut into quarters. Place a layer of the hot cross buns into a 22cm/9in x 10cm/4in, 5cm/2in deep ovenproof dish. Sprinkle with some sultanas and raisins and the demerara sugar. Repeat the layers and finish with a final layer of buns. Pour the custard over the buns and leave to stand for 20 minutes. Sprinkle with some sultanas and raisins and the demerara sugar. Repeat the layers and finish with a final layer of buns. Pour the custard over the buns and leave to stand for 20 minutes. Preheat the oven to 180C/355F/Gas 4. Preheat the oven to 180C/355F/Gas 4. Place the dish into a deep roasting tray and add enough water to the tray to come a third of the way up the dish (this is a bain-marie). Cover with foil. Place the dish into a deep roasting tray and add enough water to the tray to come a third of the way up the dish (this is a bain-marie). Cover with foil. Carefully place the pudding and bain-marie into the oven and bake for 20-30 minutes, or until the custard has set. Remove the foil for the final five minutes of cooking to brown the top. Carefully place the pudding and bain-marie into the oven and bake for 20-30 minutes, or until the custard has set. Remove the foil for the final five minutes of cooking to brown the top. Serve the pudding with cream or mascarpone. Serve the pudding with cream or mascarpone. | {
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"title": "Hot cross bun bread and butter pudding recipe",
"content": "An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hotcrossbunandbakedc_85970_16x9.jpg If you're stuck with less than fresh hot cross buns, soak them in gorgeous eggy custard for an Easter Monday bread and butter pudding. 6 free-range egg yolks2 free-range eggs150g/5oz caster sugar300ml/½ pint whole milk300ml/½ pint double cream1 vanilla pod, split, seeds scraped out75g/2½oz butter8 ready-made hot cross buns, halved25g/1oz sultanas25g/1oz raisins25g/1oz demerara sugar 6 free-range egg yolks 2 free-range eggs 150g/5oz caster sugar 300ml/½ pint whole milk 300ml/½ pint double cream 1 vanilla pod, split, seeds scraped out 75g/2½oz butter 8 ready-made hot cross buns, halved 25g/1oz sultanas 25g/1oz raisins 25g/1oz demerara sugar Method For the custard, whisk the egg yolks, whole eggs and sugar together in a bowl.Place the milk, cream and the vanilla pod and seeds into a pan over a low heat and slowly bring to a simmer. Remove from the heat and remove the vanilla pod.Pour the milk and cream onto the egg mixture and whisk well.Butter the hot cross buns, then cut into quarters. Place a layer of the hot cross buns into a 22cm/9in x 10cm/4in, 5cm/2in deep ovenproof dish.Sprinkle with some sultanas and raisins and the demerara sugar. Repeat the layers and finish with a final layer of buns. Pour the custard over the buns and leave to stand for 20 minutes.Preheat the oven to 180C/355F/Gas 4.Place the dish into a deep roasting tray and add enough water to the tray to come a third of the way up the dish (this is a bain-marie). Cover with foil.Carefully place the pudding and bain-marie into the oven and bake for 20-30 minutes, or until the custard has set. Remove the foil for the final five minutes of cooking to brown the top.Serve the pudding with cream or mascarpone. For the custard, whisk the egg yolks, whole eggs and sugar together in a bowl. For the custard, whisk the egg yolks, whole eggs and sugar together in a bowl. Place the milk, cream and the vanilla pod and seeds into a pan over a low heat and slowly bring to a simmer. Remove from the heat and remove the vanilla pod. Place the milk, cream and the vanilla pod and seeds into a pan over a low heat and slowly bring to a simmer. Remove from the heat and remove the vanilla pod. Pour the milk and cream onto the egg mixture and whisk well. Pour the milk and cream onto the egg mixture and whisk well. Butter the hot cross buns, then cut into quarters. Place a layer of the hot cross buns into a 22cm/9in x 10cm/4in, 5cm/2in deep ovenproof dish. Butter the hot cross buns, then cut into quarters. Place a layer of the hot cross buns into a 22cm/9in x 10cm/4in, 5cm/2in deep ovenproof dish. Sprinkle with some sultanas and raisins and the demerara sugar. Repeat the layers and finish with a final layer of buns. Pour the custard over the buns and leave to stand for 20 minutes. Sprinkle with some sultanas and raisins and the demerara sugar. Repeat the layers and finish with a final layer of buns. Pour the custard over the buns and leave to stand for 20 minutes. Preheat the oven to 180C/355F/Gas 4. Preheat the oven to 180C/355F/Gas 4. Place the dish into a deep roasting tray and add enough water to the tray to come a third of the way up the dish (this is a bain-marie). Cover with foil. Place the dish into a deep roasting tray and add enough water to the tray to come a third of the way up the dish (this is a bain-marie). Cover with foil. Carefully place the pudding and bain-marie into the oven and bake for 20-30 minutes, or until the custard has set. Remove the foil for the final five minutes of cooking to brown the top. Carefully place the pudding and bain-marie into the oven and bake for 20-30 minutes, or until the custard has set. Remove the foil for the final five minutes of cooking to brown the top. Serve the pudding with cream or mascarpone. Serve the pudding with cream or mascarpone."
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} | 176e9c6982ff46e688855df638782272edeac6340f5c8679c40885a491d424e2 | Doughnuts with vanilla cream and fruit purée recipe
Doughnuts with vanilla cream and strawberry and lime purée An average of 3.3 out of 5 stars from 4 ratings These freshly made doughnuts are split and filled with whipped vanilla cream and a zesty fruit purée for a decadent treat. 125g/4½oz plain flour, plus extra for dusting1 tsp baking powder20g/¾oz caster sugar, plus 100g/3½oz for rolling large pinch salt 1 free-range egg, beaten1 vanilla pod, split and seeds scraped1 tbsp vegetable oil, plus extra for deep frying 125g/4½oz plain flour, plus extra for dusting 1 tsp baking powder 20g/¾oz caster sugar, plus 100g/3½oz for rolling large pinch salt 1 free-range egg, beaten 1 vanilla pod, split and seeds scraped 1 tbsp vegetable oil, plus extra for deep frying 200ml/7fl oz double cream (or use 200ml/7fl oz plain yoghurt)110g/4oz caster sugar, divided1 vanilla pod, split and seeds scraped (or use 1 tsp vanilla extract)400g tin strawberries, drained (or use any tinned fruit, such as peaches)2 limes, zest and juicefew sprigs mint 200ml/7fl oz double cream (or use 200ml/7fl oz plain yoghurt) 110g/4oz caster sugar, divided 1 vanilla pod, split and seeds scraped (or use 1 tsp vanilla extract) 400g tin strawberries, drained (or use any tinned fruit, such as peaches) 2 limes, zest and juice few sprigs mint Method To make the doughnuts, place the flour, baking powder, sugar and salt in the bowl of a stand mixer with a dough hook attachment and mix for 1 minute. Add the remaining ingredients and 2–3 tablespoon of water and work until a dough is formed. Divide into eight balls and place on a baking tray lined with baking paper until ready to cook. To make the filling, whip the cream with 60g/2oz sugar and the vanilla seeds, reserving the vanilla pod. Place the strawberries, remaining sugar, vanilla pod and lime juice in a saucepan and bring to the boil. Cook for a few minutes until the strawberries break down and then purée in a blender if the strawberry pieces are still too big. Cool rapidly by placing in a bowl and immersing the bowl in another bowl of ice. Stir in half of the lime zest. Preheat a deep fat fryer to 160C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Gently lower the doughnuts into the fryer and cook for 6–8 minutes, until golden-brown. Transfer to kitchen paper to cool and then roll in the sugar. Cut open and fill with the vanilla cream and strawberry purée. Garnish with the remaining lime zest and the mint and serve. To make the doughnuts, place the flour, baking powder, sugar and salt in the bowl of a stand mixer with a dough hook attachment and mix for 1 minute. Add the remaining ingredients and 2–3 tablespoon of water and work until a dough is formed. Divide into eight balls and place on a baking tray lined with baking paper until ready to cook. To make the doughnuts, place the flour, baking powder, sugar and salt in the bowl of a stand mixer with a dough hook attachment and mix for 1 minute. Add the remaining ingredients and 2–3 tablespoon of water and work until a dough is formed. Divide into eight balls and place on a baking tray lined with baking paper until ready to cook. To make the filling, whip the cream with 60g/2oz sugar and the vanilla seeds, reserving the vanilla pod. To make the filling, whip the cream with 60g/2oz sugar and the vanilla seeds, reserving the vanilla pod. Place the strawberries, remaining sugar, vanilla pod and lime juice in a saucepan and bring to the boil. Cook for a few minutes until the strawberries break down and then purée in a blender if the strawberry pieces are still too big. Cool rapidly by placing in a bowl and immersing the bowl in another bowl of ice. Stir in half of the lime zest. Place the strawberries, remaining sugar, vanilla pod and lime juice in a saucepan and bring to the boil. Cook for a few minutes until the strawberries break down and then purée in a blender if the strawberry pieces are still too big. Cool rapidly by placing in a bowl and immersing the bowl in another bowl of ice. Stir in half of the lime zest. Preheat a deep fat fryer to 160C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Gently lower the doughnuts into the fryer and cook for 6–8 minutes, until golden-brown. Transfer to kitchen paper to cool and then roll in the sugar. Cut open and fill with the vanilla cream and strawberry purée. Garnish with the remaining lime zest and the mint and serve. Preheat a deep fat fryer to 160C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Gently lower the doughnuts into the fryer and cook for 6–8 minutes, until golden-brown. Transfer to kitchen paper to cool and then roll in the sugar. Cut open and fill with the vanilla cream and strawberry purée. Garnish with the remaining lime zest and the mint and serve. | {
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"title": "Doughnuts with vanilla cream and fruit purée recipe",
"content": "Doughnuts with vanilla cream and strawberry and lime purée An average of 3.3 out of 5 stars from 4 ratings These freshly made doughnuts are split and filled with whipped vanilla cream and a zesty fruit purée for a decadent treat. 125g/4½oz plain flour, plus extra for dusting1 tsp baking powder20g/¾oz caster sugar, plus 100g/3½oz for rolling large pinch salt 1 free-range egg, beaten1 vanilla pod, split and seeds scraped1 tbsp vegetable oil, plus extra for deep frying 125g/4½oz plain flour, plus extra for dusting 1 tsp baking powder 20g/¾oz caster sugar, plus 100g/3½oz for rolling large pinch salt 1 free-range egg, beaten 1 vanilla pod, split and seeds scraped 1 tbsp vegetable oil, plus extra for deep frying 200ml/7fl oz double cream (or use 200ml/7fl oz plain yoghurt)110g/4oz caster sugar, divided1 vanilla pod, split and seeds scraped (or use 1 tsp vanilla extract)400g tin strawberries, drained (or use any tinned fruit, such as peaches)2 limes, zest and juicefew sprigs mint 200ml/7fl oz double cream (or use 200ml/7fl oz plain yoghurt) 110g/4oz caster sugar, divided 1 vanilla pod, split and seeds scraped (or use 1 tsp vanilla extract) 400g tin strawberries, drained (or use any tinned fruit, such as peaches) 2 limes, zest and juice few sprigs mint Method To make the doughnuts, place the flour, baking powder, sugar and salt in the bowl of a stand mixer with a dough hook attachment and mix for 1 minute. Add the remaining ingredients and 2–3 tablespoon of water and work until a dough is formed. Divide into eight balls and place on a baking tray lined with baking paper until ready to cook. To make the filling, whip the cream with 60g/2oz sugar and the vanilla seeds, reserving the vanilla pod. Place the strawberries, remaining sugar, vanilla pod and lime juice in a saucepan and bring to the boil. Cook for a few minutes until the strawberries break down and then purée in a blender if the strawberry pieces are still too big. Cool rapidly by placing in a bowl and immersing the bowl in another bowl of ice. Stir in half of the lime zest. Preheat a deep fat fryer to 160C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Gently lower the doughnuts into the fryer and cook for 6–8 minutes, until golden-brown. Transfer to kitchen paper to cool and then roll in the sugar. Cut open and fill with the vanilla cream and strawberry purée. Garnish with the remaining lime zest and the mint and serve. To make the doughnuts, place the flour, baking powder, sugar and salt in the bowl of a stand mixer with a dough hook attachment and mix for 1 minute. Add the remaining ingredients and 2–3 tablespoon of water and work until a dough is formed. Divide into eight balls and place on a baking tray lined with baking paper until ready to cook. To make the doughnuts, place the flour, baking powder, sugar and salt in the bowl of a stand mixer with a dough hook attachment and mix for 1 minute. Add the remaining ingredients and 2–3 tablespoon of water and work until a dough is formed. Divide into eight balls and place on a baking tray lined with baking paper until ready to cook. To make the filling, whip the cream with 60g/2oz sugar and the vanilla seeds, reserving the vanilla pod. To make the filling, whip the cream with 60g/2oz sugar and the vanilla seeds, reserving the vanilla pod. Place the strawberries, remaining sugar, vanilla pod and lime juice in a saucepan and bring to the boil. Cook for a few minutes until the strawberries break down and then purée in a blender if the strawberry pieces are still too big. Cool rapidly by placing in a bowl and immersing the bowl in another bowl of ice. Stir in half of the lime zest. Place the strawberries, remaining sugar, vanilla pod and lime juice in a saucepan and bring to the boil. Cook for a few minutes until the strawberries break down and then purée in a blender if the strawberry pieces are still too big. Cool rapidly by placing in a bowl and immersing the bowl in another bowl of ice. Stir in half of the lime zest. Preheat a deep fat fryer to 160C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Gently lower the doughnuts into the fryer and cook for 6–8 minutes, until golden-brown. Transfer to kitchen paper to cool and then roll in the sugar. Cut open and fill with the vanilla cream and strawberry purée. Garnish with the remaining lime zest and the mint and serve. Preheat a deep fat fryer to 160C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Gently lower the doughnuts into the fryer and cook for 6–8 minutes, until golden-brown. Transfer to kitchen paper to cool and then roll in the sugar. Cut open and fill with the vanilla cream and strawberry purée. Garnish with the remaining lime zest and the mint and serve."
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} | 50875ad9363d8bdc5345d6d69e4bcc1ff7df1bc71e17fd2fe8ade53c57c957b5 | Strawberry and coconut trifle recipe
An average of 4.7 out of 5 stars from 3 ratings One for coconut lovers. Coconut custard, kiwi and strawberries are topped with more coconut. 6 free-range egg yolks125g/4½oz caster sugar40g/1½oz plain flour400ml/14fl oz can of coconut milk1 vanilla pod, split, seeds scraped out200ml/7fl oz double cream, whipped until soft peaks form when the whisk is removed 6 free-range egg yolks 125g/4½oz caster sugar 40g/1½oz plain flour 400ml/14fl oz can of coconut milk 1 vanilla pod, split, seeds scraped out 200ml/7fl oz double cream, whipped until soft peaks form when the whisk is removed 400g/14oz strawberries, hulled and chopped into large chunks50g/2oz icing sugar55ml/2fl oz orange liqueur, plus extra for drizzling250g/9oz ready-made sponge cake (madeira cake, swiss roll or muffins)2 kiwi fruit, peeled and sliced250g/9oz strawberry jam 400g/14oz strawberries, hulled and chopped into large chunks 50g/2oz icing sugar 55ml/2fl oz orange liqueur, plus extra for drizzling 250g/9oz ready-made sponge cake (madeira cake, swiss roll or muffins) 2 kiwi fruit, peeled and sliced 250g/9oz strawberry jam 100ml/3½fl oz whipping cream100g/3½oz mascarpone cheese50g/2oz desiccated coconut, toasted 100ml/3½fl oz whipping cream 100g/3½oz mascarpone cheese 50g/2oz desiccated coconut, toasted Method For the coconut custard, whisk the egg yolks and sugar together in a bowl until pale and thickened. Add the flour and mix well.Place the coconut milk and vanilla seeds into a saucepan over a low heat and slowly bring to the boil, then remove from the heat.Add the coconut milk mixture to the egg mixture gradually, whisking well, then, once completely combined, return the mixture to the saucepan. Place over a medium heat and bring back to the boil, then reduce the heat and simmer for five minutes, stirring constantly. Remove from the heat and pour into a clean bowl, cover with cling film and chill.When the coconut custard is cold add the whipped cream and fold into the custard. Meanwhile for the trifle base, place the strawberries into a bowl, cover with icing sugar and orange liqueur and place into the fridge to marinate and chill for one hour.Break the cake up into chunks and place into the bottom of a large glass serving bowl (or divide into six glasses or little bowls for individual portions). Drizzle some orange liqueur onto the cake.Place the marinated strawberries on top of the cake pieces, then add the kiwi slices.Place the jam into a bowl and add a little hot water to soften it, then pour it over the cake and fruit.Spoon all of the chilled coconut custard mixture onto the trifle base. Return the bowl to the fridge to set for at least two hours - preferably overnight.For the topping, whip cream the cream until stiff peaks form when the whisk is removed. Add the mascarpone and mix together gently, then spoon the mixture over the custard in the bowl.Finally, sprinkle the toasted coconut over the top and serve. For the coconut custard, whisk the egg yolks and sugar together in a bowl until pale and thickened. Add the flour and mix well. For the coconut custard, whisk the egg yolks and sugar together in a bowl until pale and thickened. Add the flour and mix well. Place the coconut milk and vanilla seeds into a saucepan over a low heat and slowly bring to the boil, then remove from the heat. Place the coconut milk and vanilla seeds into a saucepan over a low heat and slowly bring to the boil, then remove from the heat. Add the coconut milk mixture to the egg mixture gradually, whisking well, then, once completely combined, return the mixture to the saucepan. Place over a medium heat and bring back to the boil, then reduce the heat and simmer for five minutes, stirring constantly. Remove from the heat and pour into a clean bowl, cover with cling film and chill. Add the coconut milk mixture to the egg mixture gradually, whisking well, then, once completely combined, return the mixture to the saucepan. Place over a medium heat and bring back to the boil, then reduce the heat and simmer for five minutes, stirring constantly. Remove from the heat and pour into a clean bowl, cover with cling film and chill. When the coconut custard is cold add the whipped cream and fold into the custard. When the coconut custard is cold add the whipped cream and fold into the custard. Meanwhile for the trifle base, place the strawberries into a bowl, cover with icing sugar and orange liqueur and place into the fridge to marinate and chill for one hour. Meanwhile for the trifle base, place the strawberries into a bowl, cover with icing sugar and orange liqueur and place into the fridge to marinate and chill for one hour. Break the cake up into chunks and place into the bottom of a large glass serving bowl (or divide into six glasses or little bowls for individual portions). Drizzle some orange liqueur onto the cake. Break the cake up into chunks and place into the bottom of a large glass serving bowl (or divide into six glasses or little bowls for individual portions). Drizzle some orange liqueur onto the cake. Place the marinated strawberries on top of the cake pieces, then add the kiwi slices. Place the marinated strawberries on top of the cake pieces, then add the kiwi slices. Place the jam into a bowl and add a little hot water to soften it, then pour it over the cake and fruit. Place the jam into a bowl and add a little hot water to soften it, then pour it over the cake and fruit. Spoon all of the chilled coconut custard mixture onto the trifle base. Return the bowl to the fridge to set for at least two hours - preferably overnight. Spoon all of the chilled coconut custard mixture onto the trifle base. Return the bowl to the fridge to set for at least two hours - preferably overnight. For the topping, whip cream the cream until stiff peaks form when the whisk is removed. Add the mascarpone and mix together gently, then spoon the mixture over the custard in the bowl. For the topping, whip cream the cream until stiff peaks form when the whisk is removed. Add the mascarpone and mix together gently, then spoon the mixture over the custard in the bowl. Finally, sprinkle the toasted coconut over the top and serve. Finally, sprinkle the toasted coconut over the top and serve. | {
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"title": "Strawberry and coconut trifle recipe",
"content": "An average of 4.7 out of 5 stars from 3 ratings One for coconut lovers. Coconut custard, kiwi and strawberries are topped with more coconut. 6 free-range egg yolks125g/4½oz caster sugar40g/1½oz plain flour400ml/14fl oz can of coconut milk1 vanilla pod, split, seeds scraped out200ml/7fl oz double cream, whipped until soft peaks form when the whisk is removed 6 free-range egg yolks 125g/4½oz caster sugar 40g/1½oz plain flour 400ml/14fl oz can of coconut milk 1 vanilla pod, split, seeds scraped out 200ml/7fl oz double cream, whipped until soft peaks form when the whisk is removed 400g/14oz strawberries, hulled and chopped into large chunks50g/2oz icing sugar55ml/2fl oz orange liqueur, plus extra for drizzling250g/9oz ready-made sponge cake (madeira cake, swiss roll or muffins)2 kiwi fruit, peeled and sliced250g/9oz strawberry jam 400g/14oz strawberries, hulled and chopped into large chunks 50g/2oz icing sugar 55ml/2fl oz orange liqueur, plus extra for drizzling 250g/9oz ready-made sponge cake (madeira cake, swiss roll or muffins) 2 kiwi fruit, peeled and sliced 250g/9oz strawberry jam 100ml/3½fl oz whipping cream100g/3½oz mascarpone cheese50g/2oz desiccated coconut, toasted 100ml/3½fl oz whipping cream 100g/3½oz mascarpone cheese 50g/2oz desiccated coconut, toasted Method For the coconut custard, whisk the egg yolks and sugar together in a bowl until pale and thickened. Add the flour and mix well.Place the coconut milk and vanilla seeds into a saucepan over a low heat and slowly bring to the boil, then remove from the heat.Add the coconut milk mixture to the egg mixture gradually, whisking well, then, once completely combined, return the mixture to the saucepan. Place over a medium heat and bring back to the boil, then reduce the heat and simmer for five minutes, stirring constantly. Remove from the heat and pour into a clean bowl, cover with cling film and chill.When the coconut custard is cold add the whipped cream and fold into the custard. Meanwhile for the trifle base, place the strawberries into a bowl, cover with icing sugar and orange liqueur and place into the fridge to marinate and chill for one hour.Break the cake up into chunks and place into the bottom of a large glass serving bowl (or divide into six glasses or little bowls for individual portions). Drizzle some orange liqueur onto the cake.Place the marinated strawberries on top of the cake pieces, then add the kiwi slices.Place the jam into a bowl and add a little hot water to soften it, then pour it over the cake and fruit.Spoon all of the chilled coconut custard mixture onto the trifle base. Return the bowl to the fridge to set for at least two hours - preferably overnight.For the topping, whip cream the cream until stiff peaks form when the whisk is removed. Add the mascarpone and mix together gently, then spoon the mixture over the custard in the bowl.Finally, sprinkle the toasted coconut over the top and serve. For the coconut custard, whisk the egg yolks and sugar together in a bowl until pale and thickened. Add the flour and mix well. For the coconut custard, whisk the egg yolks and sugar together in a bowl until pale and thickened. Add the flour and mix well. Place the coconut milk and vanilla seeds into a saucepan over a low heat and slowly bring to the boil, then remove from the heat. Place the coconut milk and vanilla seeds into a saucepan over a low heat and slowly bring to the boil, then remove from the heat. Add the coconut milk mixture to the egg mixture gradually, whisking well, then, once completely combined, return the mixture to the saucepan. Place over a medium heat and bring back to the boil, then reduce the heat and simmer for five minutes, stirring constantly. Remove from the heat and pour into a clean bowl, cover with cling film and chill. Add the coconut milk mixture to the egg mixture gradually, whisking well, then, once completely combined, return the mixture to the saucepan. Place over a medium heat and bring back to the boil, then reduce the heat and simmer for five minutes, stirring constantly. Remove from the heat and pour into a clean bowl, cover with cling film and chill. When the coconut custard is cold add the whipped cream and fold into the custard. When the coconut custard is cold add the whipped cream and fold into the custard. Meanwhile for the trifle base, place the strawberries into a bowl, cover with icing sugar and orange liqueur and place into the fridge to marinate and chill for one hour. Meanwhile for the trifle base, place the strawberries into a bowl, cover with icing sugar and orange liqueur and place into the fridge to marinate and chill for one hour. Break the cake up into chunks and place into the bottom of a large glass serving bowl (or divide into six glasses or little bowls for individual portions). Drizzle some orange liqueur onto the cake. Break the cake up into chunks and place into the bottom of a large glass serving bowl (or divide into six glasses or little bowls for individual portions). Drizzle some orange liqueur onto the cake. Place the marinated strawberries on top of the cake pieces, then add the kiwi slices. Place the marinated strawberries on top of the cake pieces, then add the kiwi slices. Place the jam into a bowl and add a little hot water to soften it, then pour it over the cake and fruit. Place the jam into a bowl and add a little hot water to soften it, then pour it over the cake and fruit. Spoon all of the chilled coconut custard mixture onto the trifle base. Return the bowl to the fridge to set for at least two hours - preferably overnight. Spoon all of the chilled coconut custard mixture onto the trifle base. Return the bowl to the fridge to set for at least two hours - preferably overnight. For the topping, whip cream the cream until stiff peaks form when the whisk is removed. Add the mascarpone and mix together gently, then spoon the mixture over the custard in the bowl. For the topping, whip cream the cream until stiff peaks form when the whisk is removed. Add the mascarpone and mix together gently, then spoon the mixture over the custard in the bowl. Finally, sprinkle the toasted coconut over the top and serve. Finally, sprinkle the toasted coconut over the top and serve."
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} | 47ddc78fb45cb78e852ca6d226f0b92ab6e07cba5e52390dc86022165ddd2d58 | Chocolate brownies with marshmallow sauce recipe
An average of 5.0 out of 5 stars from 3 ratings Simon Rimmer's chocolate brownies with marshmallow sauce are not for the faint-hearted. They are stuffed full of chocolate and (gilding the lily) daubed with creamy marshmallow sauce. 4 free-range eggs225g/8oz caster sugar225g/8oz unsalted butter, melted75g/3oz plain flour75g/30z cocoa powder225g/8oz dark chocolate (minimum 70 per cent cocoa-solids), melted100g/3½oz skinned hazelnuts, choppedbutter, for greasing 4 free-range eggs 225g/8oz caster sugar 225g/8oz unsalted butter, melted 75g/3oz plain flour 75g/30z cocoa powder 225g/8oz dark chocolate (minimum 70 per cent cocoa-solids), melted 100g/3½oz skinned hazelnuts, chopped butter, for greasing 300ml/½ pint double cream50g/2oz caster sugar1 vanilla pod, seeds scraped out100g/3 ½oz pink marshmallows 300ml/½ pint double cream 50g/2oz caster sugar 1 vanilla pod, seeds scraped out 100g/3 ½oz pink marshmallows Method Preheat the oven to 180C/355F/Gas 4.Place the eggs and sugar into a bowl and beat until pale and creamy.Add the melted butter and stir well.Sift the flour and cocoa into the egg mixture, then add the melted chocolate and the hazelnuts and stir well. Pour the mixture into a greased 20cm/8in ovenproof dish and transfer to the oven to bake for 30-35 minutes, or until the surface is set but a skewer comes out with a little of the mixture clinging to it. Remove from the oven and allow to cool.For the marshmallow sauce, place the cream, sugar and vanilla seeds into a saucepan over a low heat and slowly bring to the boil. Simmer for about five minutes to thicken the liquid, then remove from the heat.Add the marshmallows to the cream mixture and stir well to melt.To serve, cut out portions of brownie and place onto plates. Pour the sauce over. Preheat the oven to 180C/355F/Gas 4. Preheat the oven to 180C/355F/Gas 4. Place the eggs and sugar into a bowl and beat until pale and creamy. Place the eggs and sugar into a bowl and beat until pale and creamy. Add the melted butter and stir well. Add the melted butter and stir well. Sift the flour and cocoa into the egg mixture, then add the melted chocolate and the hazelnuts and stir well. Sift the flour and cocoa into the egg mixture, then add the melted chocolate and the hazelnuts and stir well. Pour the mixture into a greased 20cm/8in ovenproof dish and transfer to the oven to bake for 30-35 minutes, or until the surface is set but a skewer comes out with a little of the mixture clinging to it. Remove from the oven and allow to cool. Pour the mixture into a greased 20cm/8in ovenproof dish and transfer to the oven to bake for 30-35 minutes, or until the surface is set but a skewer comes out with a little of the mixture clinging to it. Remove from the oven and allow to cool. For the marshmallow sauce, place the cream, sugar and vanilla seeds into a saucepan over a low heat and slowly bring to the boil. Simmer for about five minutes to thicken the liquid, then remove from the heat. For the marshmallow sauce, place the cream, sugar and vanilla seeds into a saucepan over a low heat and slowly bring to the boil. Simmer for about five minutes to thicken the liquid, then remove from the heat. Add the marshmallows to the cream mixture and stir well to melt. Add the marshmallows to the cream mixture and stir well to melt. To serve, cut out portions of brownie and place onto plates. Pour the sauce over. To serve, cut out portions of brownie and place onto plates. Pour the sauce over. | {
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"title": "Chocolate brownies with marshmallow sauce recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings Simon Rimmer's chocolate brownies with marshmallow sauce are not for the faint-hearted. They are stuffed full of chocolate and (gilding the lily) daubed with creamy marshmallow sauce. 4 free-range eggs225g/8oz caster sugar225g/8oz unsalted butter, melted75g/3oz plain flour75g/30z cocoa powder225g/8oz dark chocolate (minimum 70 per cent cocoa-solids), melted100g/3½oz skinned hazelnuts, choppedbutter, for greasing 4 free-range eggs 225g/8oz caster sugar 225g/8oz unsalted butter, melted 75g/3oz plain flour 75g/30z cocoa powder 225g/8oz dark chocolate (minimum 70 per cent cocoa-solids), melted 100g/3½oz skinned hazelnuts, chopped butter, for greasing 300ml/½ pint double cream50g/2oz caster sugar1 vanilla pod, seeds scraped out100g/3 ½oz pink marshmallows 300ml/½ pint double cream 50g/2oz caster sugar 1 vanilla pod, seeds scraped out 100g/3 ½oz pink marshmallows Method Preheat the oven to 180C/355F/Gas 4.Place the eggs and sugar into a bowl and beat until pale and creamy.Add the melted butter and stir well.Sift the flour and cocoa into the egg mixture, then add the melted chocolate and the hazelnuts and stir well. Pour the mixture into a greased 20cm/8in ovenproof dish and transfer to the oven to bake for 30-35 minutes, or until the surface is set but a skewer comes out with a little of the mixture clinging to it. Remove from the oven and allow to cool.For the marshmallow sauce, place the cream, sugar and vanilla seeds into a saucepan over a low heat and slowly bring to the boil. Simmer for about five minutes to thicken the liquid, then remove from the heat.Add the marshmallows to the cream mixture and stir well to melt.To serve, cut out portions of brownie and place onto plates. Pour the sauce over. Preheat the oven to 180C/355F/Gas 4. Preheat the oven to 180C/355F/Gas 4. Place the eggs and sugar into a bowl and beat until pale and creamy. Place the eggs and sugar into a bowl and beat until pale and creamy. Add the melted butter and stir well. Add the melted butter and stir well. Sift the flour and cocoa into the egg mixture, then add the melted chocolate and the hazelnuts and stir well. Sift the flour and cocoa into the egg mixture, then add the melted chocolate and the hazelnuts and stir well. Pour the mixture into a greased 20cm/8in ovenproof dish and transfer to the oven to bake for 30-35 minutes, or until the surface is set but a skewer comes out with a little of the mixture clinging to it. Remove from the oven and allow to cool. Pour the mixture into a greased 20cm/8in ovenproof dish and transfer to the oven to bake for 30-35 minutes, or until the surface is set but a skewer comes out with a little of the mixture clinging to it. Remove from the oven and allow to cool. For the marshmallow sauce, place the cream, sugar and vanilla seeds into a saucepan over a low heat and slowly bring to the boil. Simmer for about five minutes to thicken the liquid, then remove from the heat. For the marshmallow sauce, place the cream, sugar and vanilla seeds into a saucepan over a low heat and slowly bring to the boil. Simmer for about five minutes to thicken the liquid, then remove from the heat. Add the marshmallows to the cream mixture and stir well to melt. Add the marshmallows to the cream mixture and stir well to melt. To serve, cut out portions of brownie and place onto plates. Pour the sauce over. To serve, cut out portions of brownie and place onto plates. Pour the sauce over."
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} | b24a7e45acde2cb4809f16a480558877731d9a1a6ec4216dad423cc6067bff52 | Apple and passion fruit tartlets recipe
For the rough puff pastry, place the flour in a mound onto 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 and working that in until the mixture is loosely but well combined and still with lumps of butter visible.Gradually add the iced water and mix until fully incorporated in the mixture. (You may not need all of the water. Take care not to overwork the mixture.) Roll the dough into a ball, wrap it in cling film and chill it for 20 minutes. When the dough has chilled, roll it out onto a lightly floured work surface into a 40cm x 20cm/16in x 8in 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.When the dough has chilled, roll it out, as before, onto a lightly floured work surface into a 40cm x 20cm/16in x 8in rectangle. Fold the rectangle into three and give it a quarter turn. Repeat the process, as before, giving the folded pastry another quarter turn (making a total of four turns). Wrap the pastry in cling film and refrigerate for at least 30 minutes. For the crème pâtissière, in a bowl, whisk the egg yolks and 20g/¾oz of the caster sugar together to a ribbon consistency. You may want to use an electric whisk to do this. Gradually whisk in the flour until smooth and well combined.In a saucepan, bring the milk, 40g/1½oz of the sugar and the vanilla pod to the boil. As soon as the mixture starts to boil, gradually pour the hot milk mixture onto the egg yolk mixture, stirring continuously. Return the mixture to the pan and bring to the boil again, whisking continuously. Simmer for 1-2 minutes, then remove from the heat and transfer the mixture to a bowl.Dust the crème pâtissière with a layer of icing sugar to prevent a skin from forming as it cools. (Once cool, the mixture can be kept in the fridge for up to three days. Remove the vanilla pod before using.)Preheat the oven to 180C/350F/Gas 4. Roll the rough puff pastry out onto a lightly floured surface to a 2mm/eighth of an inch thickness. Cut out six discs using a 12cm/5in pastry cutter. Line a baking sheet with baking parchment and brush with a little cold water. Transfer each of the pastry discs onto it using a palette knife. Chill the pastry in the fridge for 20 minutes. Prick the pastry discs several times with a fork. Spread equal amounts of the crème pâtissière mixture evenly onto each of the pastry discs, leaving a narrow margin free at the edge of each pastry disc.Arrange the apple slices in a fan on top of the crème pâtissière mixture, starting in the centre of each disc and working outwards to the edges.Transfer the tartlets to the oven and bake for 15-18 minutes, or until the pastry has risen and is pale golden-brown. Sprinkle generously with the remaining 60g/2½oz of caster sugar, then return to the oven and cook for a further 4-5 minutes, or until the sugar has caramelised. Remove the tartlets from the oven and immediately transfer them to a wire rack, using a palette knife. Set aside to cool.To serve, place one of the cooled tartlets onto each of six serving plates and spoon over equal quantities of the passion fruit pulp. For the rough puff pastry, place the flour in a mound onto a clean work surface and make a deep well in the centre using your fingers. For the rough puff pastry, place the flour in a mound onto 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 and working that in until the mixture is loosely but well combined and still with lumps of butter visible. 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 and working that in until the mixture is loosely but well combined and still with lumps of butter visible. Gradually add the iced water and mix until fully incorporated in the mixture. (You may not need all of the water. Take care not to overwork the mixture.) Gradually add the iced water and mix until fully incorporated in the mixture. (You may not need all of the water. Take care not to overwork the mixture.) Roll the dough into a ball, wrap it in cling film and chill it for 20 minutes. Roll the dough into a ball, wrap it in cling film and chill it for 20 minutes. When the dough has chilled, roll it out onto a lightly floured work surface into a 40cm x 20cm/16in x 8in rectangle. Fold the rectangle into three and give it a quarter turn. When the dough has chilled, roll it out onto a lightly floured work surface into a 40cm x 20cm/16in x 8in rectangle. Fold the rectangle into three and give it a quarter turn. Repeat the process, giving the folded pastry another 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. Wrap the pastry in cling film and chill for a further 30 minutes. When the dough has chilled, roll it out, as before, onto a lightly floured work surface into a 40cm x 20cm/16in x 8in rectangle. Fold the rectangle into three and give it a quarter turn. When the dough has chilled, roll it out, as before, onto a lightly floured work surface into a 40cm x 20cm/16in x 8in rectangle. Fold the rectangle into three and give it a quarter turn. Repeat the process, as before, giving the folded pastry another quarter turn (making a total of four turns). Repeat the process, as before, giving the folded pastry another quarter turn (making a total of four turns). Wrap the pastry in cling film and refrigerate for at least 30 minutes. Wrap the pastry in cling film and refrigerate for at least 30 minutes. For the crème pâtissière, in a bowl, whisk the egg yolks and 20g/¾oz of the caster sugar together to a ribbon consistency. You may want to use an electric whisk to do this. For the crème pâtissière, in a bowl, whisk the egg yolks and 20g/¾oz of the caster sugar together to a ribbon consistency. You may want to use an electric whisk to do this. Gradually whisk in the flour until smooth and well combined. Gradually whisk in the flour until smooth and well combined. In a saucepan, bring the milk, 40g/1½oz of the sugar and the vanilla pod to the boil. As soon as the mixture starts to boil, gradually pour the hot milk mixture onto the egg yolk mixture, stirring continuously. In a saucepan, bring the milk, 40g/1½oz of the sugar and the vanilla pod to the boil. As soon as the mixture starts to boil, gradually pour the hot milk mixture onto the egg yolk mixture, stirring continuously. Return the mixture to the pan and bring to the boil again, whisking continuously. Simmer for 1-2 minutes, then remove from the heat and transfer the mixture to a bowl. Return the mixture to the pan and bring to the boil again, whisking continuously. Simmer for 1-2 minutes, then remove from the heat and transfer the mixture to a bowl. Dust the crème pâtissière with a layer of icing sugar to prevent a skin from forming as it cools. (Once cool, the mixture can be kept in the fridge for up to three days. Remove the vanilla pod before using.) Dust the crème pâtissière with a layer of icing sugar to prevent a skin from forming as it cools. (Once cool, the mixture can be kept in the fridge for up to three days. Remove the vanilla pod before using.) Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Roll the rough puff pastry out onto a lightly floured surface to a 2mm/eighth of an inch thickness. Cut out six discs using a 12cm/5in pastry cutter. Roll the rough puff pastry out onto a lightly floured surface to a 2mm/eighth of an inch thickness. Cut out six discs using a 12cm/5in pastry cutter. Line a baking sheet with baking parchment and brush with a little cold water. Transfer each of the pastry discs onto it using a palette knife. Chill the pastry in the fridge for 20 minutes. Prick the pastry discs several times with a fork. Line a baking sheet with baking parchment and brush with a little cold water. Transfer each of the pastry discs onto it using a palette knife. Chill the pastry in the fridge for 20 minutes. Prick the pastry discs several times with a fork. Spread equal amounts of the crème pâtissière mixture evenly onto each of the pastry discs, leaving a narrow margin free at the edge of each pastry disc. Spread equal amounts of the crème pâtissière mixture evenly onto each of the pastry discs, leaving a narrow margin free at the edge of each pastry disc. Arrange the apple slices in a fan on top of the crème pâtissière mixture, starting in the centre of each disc and working outwards to the edges. Arrange the apple slices in a fan on top of the crème pâtissière mixture, starting in the centre of each disc and working outwards to the edges. Transfer the tartlets to the oven and bake for 15-18 minutes, or until the pastry has risen and is pale golden-brown. Sprinkle generously with the remaining 60g/2½oz of caster sugar, then return to the oven and cook for a further 4-5 minutes, or until the sugar has caramelised. Transfer the tartlets to the oven and bake for 15-18 minutes, or until the pastry has risen and is pale golden-brown. Sprinkle generously with the remaining 60g/2½oz of caster sugar, then return to the oven and cook for a further 4-5 minutes, or until the sugar has caramelised. Remove the tartlets from the oven and immediately transfer them to a wire rack, using a palette knife. Set aside to cool. Remove the tartlets from the oven and immediately transfer them to a wire rack, using a palette knife. Set aside to cool. To serve, place one of the cooled tartlets onto each of six serving plates and spoon over equal quantities of the passion fruit pulp. To serve, place one of the cooled tartlets onto each of six serving plates and spoon over equal quantities of the passion fruit pulp. | {
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"title": "Apple and passion fruit tartlets recipe",
"content": "For the rough puff pastry, place the flour in a mound onto 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 and working that in until the mixture is loosely but well combined and still with lumps of butter visible.Gradually add the iced water and mix until fully incorporated in the mixture. (You may not need all of the water. Take care not to overwork the mixture.) Roll the dough into a ball, wrap it in cling film and chill it for 20 minutes. When the dough has chilled, roll it out onto a lightly floured work surface into a 40cm x 20cm/16in x 8in 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.When the dough has chilled, roll it out, as before, onto a lightly floured work surface into a 40cm x 20cm/16in x 8in rectangle. Fold the rectangle into three and give it a quarter turn. Repeat the process, as before, giving the folded pastry another quarter turn (making a total of four turns). Wrap the pastry in cling film and refrigerate for at least 30 minutes. For the crème pâtissière, in a bowl, whisk the egg yolks and 20g/¾oz of the caster sugar together to a ribbon consistency. You may want to use an electric whisk to do this. Gradually whisk in the flour until smooth and well combined.In a saucepan, bring the milk, 40g/1½oz of the sugar and the vanilla pod to the boil. As soon as the mixture starts to boil, gradually pour the hot milk mixture onto the egg yolk mixture, stirring continuously. Return the mixture to the pan and bring to the boil again, whisking continuously. Simmer for 1-2 minutes, then remove from the heat and transfer the mixture to a bowl.Dust the crème pâtissière with a layer of icing sugar to prevent a skin from forming as it cools. (Once cool, the mixture can be kept in the fridge for up to three days. Remove the vanilla pod before using.)Preheat the oven to 180C/350F/Gas 4. Roll the rough puff pastry out onto a lightly floured surface to a 2mm/eighth of an inch thickness. Cut out six discs using a 12cm/5in pastry cutter. Line a baking sheet with baking parchment and brush with a little cold water. Transfer each of the pastry discs onto it using a palette knife. Chill the pastry in the fridge for 20 minutes. Prick the pastry discs several times with a fork. Spread equal amounts of the crème pâtissière mixture evenly onto each of the pastry discs, leaving a narrow margin free at the edge of each pastry disc.Arrange the apple slices in a fan on top of the crème pâtissière mixture, starting in the centre of each disc and working outwards to the edges.Transfer the tartlets to the oven and bake for 15-18 minutes, or until the pastry has risen and is pale golden-brown. Sprinkle generously with the remaining 60g/2½oz of caster sugar, then return to the oven and cook for a further 4-5 minutes, or until the sugar has caramelised. Remove the tartlets from the oven and immediately transfer them to a wire rack, using a palette knife. Set aside to cool.To serve, place one of the cooled tartlets onto each of six serving plates and spoon over equal quantities of the passion fruit pulp. For the rough puff pastry, place the flour in a mound onto a clean work surface and make a deep well in the centre using your fingers. For the rough puff pastry, place the flour in a mound onto 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 and working that in until the mixture is loosely but well combined and still with lumps of butter visible. 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 and working that in until the mixture is loosely but well combined and still with lumps of butter visible. Gradually add the iced water and mix until fully incorporated in the mixture. (You may not need all of the water. Take care not to overwork the mixture.) Gradually add the iced water and mix until fully incorporated in the mixture. (You may not need all of the water. Take care not to overwork the mixture.) Roll the dough into a ball, wrap it in cling film and chill it for 20 minutes. Roll the dough into a ball, wrap it in cling film and chill it for 20 minutes. When the dough has chilled, roll it out onto a lightly floured work surface into a 40cm x 20cm/16in x 8in rectangle. Fold the rectangle into three and give it a quarter turn. When the dough has chilled, roll it out onto a lightly floured work surface into a 40cm x 20cm/16in x 8in rectangle. Fold the rectangle into three and give it a quarter turn. Repeat the process, giving the folded pastry another 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. Wrap the pastry in cling film and chill for a further 30 minutes. When the dough has chilled, roll it out, as before, onto a lightly floured work surface into a 40cm x 20cm/16in x 8in rectangle. Fold the rectangle into three and give it a quarter turn. When the dough has chilled, roll it out, as before, onto a lightly floured work surface into a 40cm x 20cm/16in x 8in rectangle. Fold the rectangle into three and give it a quarter turn. Repeat the process, as before, giving the folded pastry another quarter turn (making a total of four turns). Repeat the process, as before, giving the folded pastry another quarter turn (making a total of four turns). Wrap the pastry in cling film and refrigerate for at least 30 minutes. Wrap the pastry in cling film and refrigerate for at least 30 minutes. For the crème pâtissière, in a bowl, whisk the egg yolks and 20g/¾oz of the caster sugar together to a ribbon consistency. You may want to use an electric whisk to do this. For the crème pâtissière, in a bowl, whisk the egg yolks and 20g/¾oz of the caster sugar together to a ribbon consistency. You may want to use an electric whisk to do this. Gradually whisk in the flour until smooth and well combined. Gradually whisk in the flour until smooth and well combined. In a saucepan, bring the milk, 40g/1½oz of the sugar and the vanilla pod to the boil. As soon as the mixture starts to boil, gradually pour the hot milk mixture onto the egg yolk mixture, stirring continuously. In a saucepan, bring the milk, 40g/1½oz of the sugar and the vanilla pod to the boil. As soon as the mixture starts to boil, gradually pour the hot milk mixture onto the egg yolk mixture, stirring continuously. Return the mixture to the pan and bring to the boil again, whisking continuously. Simmer for 1-2 minutes, then remove from the heat and transfer the mixture to a bowl. Return the mixture to the pan and bring to the boil again, whisking continuously. Simmer for 1-2 minutes, then remove from the heat and transfer the mixture to a bowl. Dust the crème pâtissière with a layer of icing sugar to prevent a skin from forming as it cools. (Once cool, the mixture can be kept in the fridge for up to three days. Remove the vanilla pod before using.) Dust the crème pâtissière with a layer of icing sugar to prevent a skin from forming as it cools. (Once cool, the mixture can be kept in the fridge for up to three days. Remove the vanilla pod before using.) Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Roll the rough puff pastry out onto a lightly floured surface to a 2mm/eighth of an inch thickness. Cut out six discs using a 12cm/5in pastry cutter. Roll the rough puff pastry out onto a lightly floured surface to a 2mm/eighth of an inch thickness. Cut out six discs using a 12cm/5in pastry cutter. Line a baking sheet with baking parchment and brush with a little cold water. Transfer each of the pastry discs onto it using a palette knife. Chill the pastry in the fridge for 20 minutes. Prick the pastry discs several times with a fork. Line a baking sheet with baking parchment and brush with a little cold water. Transfer each of the pastry discs onto it using a palette knife. Chill the pastry in the fridge for 20 minutes. Prick the pastry discs several times with a fork. Spread equal amounts of the crème pâtissière mixture evenly onto each of the pastry discs, leaving a narrow margin free at the edge of each pastry disc. Spread equal amounts of the crème pâtissière mixture evenly onto each of the pastry discs, leaving a narrow margin free at the edge of each pastry disc. Arrange the apple slices in a fan on top of the crème pâtissière mixture, starting in the centre of each disc and working outwards to the edges. Arrange the apple slices in a fan on top of the crème pâtissière mixture, starting in the centre of each disc and working outwards to the edges. Transfer the tartlets to the oven and bake for 15-18 minutes, or until the pastry has risen and is pale golden-brown. Sprinkle generously with the remaining 60g/2½oz of caster sugar, then return to the oven and cook for a further 4-5 minutes, or until the sugar has caramelised. Transfer the tartlets to the oven and bake for 15-18 minutes, or until the pastry has risen and is pale golden-brown. Sprinkle generously with the remaining 60g/2½oz of caster sugar, then return to the oven and cook for a further 4-5 minutes, or until the sugar has caramelised. Remove the tartlets from the oven and immediately transfer them to a wire rack, using a palette knife. Set aside to cool. Remove the tartlets from the oven and immediately transfer them to a wire rack, using a palette knife. Set aside to cool. To serve, place one of the cooled tartlets onto each of six serving plates and spoon over equal quantities of the passion fruit pulp. To serve, place one of the cooled tartlets onto each of six serving plates and spoon over equal quantities of the passion fruit pulp."
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} | 57fbb71e7f517bedb5c28aaf506693d6cffc5281ba58a8a183187f84aa4e0a2d | The Hairy Bikers' almond rice pudding recipe
Almond rice pudding and cherry compôte An average of 4.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/almond_rice_pudding_and_42007_16x9.jpg This is a traditional Scandinavian recipe, often served as part of a Christmas feast – a whole almond is hidden in the pudding and whoever finds it, gets an extra present. Top with a cherry compôte to make it extra special. 1½ litres/2½ pints whole milk300g/10½oz short grain or pudding rice 15g/½oz butter3 tbsp caster sugar1 vanilla pod, split100g/3½oz blanched almonds, finely chopped 1½ litres/2½ pints whole milk 300g/10½oz short grain or pudding rice 15g/½oz butter 3 tbsp caster sugar 1 vanilla pod, split 100g/3½oz blanched almonds, finely chopped 500g/1lb 2oz cherries, pitted100g/3½oz caster sugar1 lemon, juice only2 tsp arrowrootkirsch, to taste (optional) 500g/1lb 2oz cherries, pitted 100g/3½oz caster sugar 1 lemon, juice only 2 tsp arrowroot kirsch, to taste (optional) 100ml/3½fl oz double cream, whipped 100ml/3½fl oz double cream, whipped Method Put the milk, rice, butter, caster sugar and vanilla pod into a large saucepan. Heat it very slowly, until almost at boiling point, then turn it down. Cook for around 30 minutes on a very low heat, stirring frequently to make sure it does not stick to the bottom.Meanwhile, make the cherry compôte. Put the cherries in a saucepan with the caster sugar, lemon juice and 300ml/10 fl oz water. Heat slowly, stirring constantly, until the sugar has dissolved, then simmer for around 10 minutes until the cherries are slightly softened. Mix the arrowroot with a little water and stir until smooth. Add to the cherries as they are simmering and stir until the sauce has slightly thickened. Add the kirsch, if using. Stir the almonds into the pudding. Serve the pudding with a dollop of whipped cream and a large spoonful of the cherry compôte. Put the milk, rice, butter, caster sugar and vanilla pod into a large saucepan. Heat it very slowly, until almost at boiling point, then turn it down. Cook for around 30 minutes on a very low heat, stirring frequently to make sure it does not stick to the bottom. Put the milk, rice, butter, caster sugar and vanilla pod into a large saucepan. Heat it very slowly, until almost at boiling point, then turn it down. Cook for around 30 minutes on a very low heat, stirring frequently to make sure it does not stick to the bottom. Meanwhile, make the cherry compôte. Put the cherries in a saucepan with the caster sugar, lemon juice and 300ml/10 fl oz water. Heat slowly, stirring constantly, until the sugar has dissolved, then simmer for around 10 minutes until the cherries are slightly softened. Mix the arrowroot with a little water and stir until smooth. Add to the cherries as they are simmering and stir until the sauce has slightly thickened. Add the kirsch, if using. Meanwhile, make the cherry compôte. Put the cherries in a saucepan with the caster sugar, lemon juice and 300ml/10 fl oz water. Heat slowly, stirring constantly, until the sugar has dissolved, then simmer for around 10 minutes until the cherries are slightly softened. Mix the arrowroot with a little water and stir until smooth. Add to the cherries as they are simmering and stir until the sauce has slightly thickened. Add the kirsch, if using. Stir the almonds into the pudding. Serve the pudding with a dollop of whipped cream and a large spoonful of the cherry compôte. Stir the almonds into the pudding. Serve the pudding with a dollop of whipped cream and a large spoonful of the cherry compôte. Recipe tips In Scandinavia this dish is traditionally served cold. Let it cool to room temperature before putting it in the fridge. When you are ready to serve, lightly whisk the cream until it is at the soft peak stage and stir it into the rice pudding. | {
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"content": "Almond rice pudding and cherry compôte An average of 4.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/almond_rice_pudding_and_42007_16x9.jpg This is a traditional Scandinavian recipe, often served as part of a Christmas feast – a whole almond is hidden in the pudding and whoever finds it, gets an extra present. Top with a cherry compôte to make it extra special. 1½ litres/2½ pints whole milk300g/10½oz short grain or pudding rice 15g/½oz butter3 tbsp caster sugar1 vanilla pod, split100g/3½oz blanched almonds, finely chopped 1½ litres/2½ pints whole milk 300g/10½oz short grain or pudding rice 15g/½oz butter 3 tbsp caster sugar 1 vanilla pod, split 100g/3½oz blanched almonds, finely chopped 500g/1lb 2oz cherries, pitted100g/3½oz caster sugar1 lemon, juice only2 tsp arrowrootkirsch, to taste (optional) 500g/1lb 2oz cherries, pitted 100g/3½oz caster sugar 1 lemon, juice only 2 tsp arrowroot kirsch, to taste (optional) 100ml/3½fl oz double cream, whipped 100ml/3½fl oz double cream, whipped Method Put the milk, rice, butter, caster sugar and vanilla pod into a large saucepan. Heat it very slowly, until almost at boiling point, then turn it down. Cook for around 30 minutes on a very low heat, stirring frequently to make sure it does not stick to the bottom.Meanwhile, make the cherry compôte. Put the cherries in a saucepan with the caster sugar, lemon juice and 300ml/10 fl oz water. Heat slowly, stirring constantly, until the sugar has dissolved, then simmer for around 10 minutes until the cherries are slightly softened. Mix the arrowroot with a little water and stir until smooth. Add to the cherries as they are simmering and stir until the sauce has slightly thickened. Add the kirsch, if using. Stir the almonds into the pudding. Serve the pudding with a dollop of whipped cream and a large spoonful of the cherry compôte. Put the milk, rice, butter, caster sugar and vanilla pod into a large saucepan. Heat it very slowly, until almost at boiling point, then turn it down. Cook for around 30 minutes on a very low heat, stirring frequently to make sure it does not stick to the bottom. Put the milk, rice, butter, caster sugar and vanilla pod into a large saucepan. Heat it very slowly, until almost at boiling point, then turn it down. Cook for around 30 minutes on a very low heat, stirring frequently to make sure it does not stick to the bottom. Meanwhile, make the cherry compôte. Put the cherries in a saucepan with the caster sugar, lemon juice and 300ml/10 fl oz water. Heat slowly, stirring constantly, until the sugar has dissolved, then simmer for around 10 minutes until the cherries are slightly softened. Mix the arrowroot with a little water and stir until smooth. Add to the cherries as they are simmering and stir until the sauce has slightly thickened. Add the kirsch, if using. Meanwhile, make the cherry compôte. Put the cherries in a saucepan with the caster sugar, lemon juice and 300ml/10 fl oz water. Heat slowly, stirring constantly, until the sugar has dissolved, then simmer for around 10 minutes until the cherries are slightly softened. Mix the arrowroot with a little water and stir until smooth. Add to the cherries as they are simmering and stir until the sauce has slightly thickened. Add the kirsch, if using. Stir the almonds into the pudding. Serve the pudding with a dollop of whipped cream and a large spoonful of the cherry compôte. Stir the almonds into the pudding. Serve the pudding with a dollop of whipped cream and a large spoonful of the cherry compôte. Recipe tips In Scandinavia this dish is traditionally served cold. Let it cool to room temperature before putting it in the fridge. When you are ready to serve, lightly whisk the cream until it is at the soft peak stage and stir it into the rice pudding."
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} | e204459c394e27ae56f1dc29568ecdee87b98793610f4b74c90c9e18ed588fb8 | Easy white chocolate and raspberry cheesecake recipe
An average of 5.0 out of 5 stars from 3 ratings A decadent white chocolate and raspberry cheesecake. This baked cheesecake is easy to make and topped with fresh berries. Frozen can be substituted out of season. 23cm/9in ready-made sponge base3 tbsp raspberry liqueur200g/7oz caster sugar1 lemon, zest and juice only4 tbsp cornflour850g/1lb 14oz full-fat cream cheese3 free-range eggs1 vanilla pod, seeds scraped out375ml/13fl oz double cream250g/9oz raspberries150g/5oz white chocolate, roughly chopped 23cm/9in ready-made sponge base 3 tbsp raspberry liqueur 200g/7oz caster sugar 1 lemon, zest and juice only 4 tbsp cornflour 850g/1lb 14oz full-fat cream cheese 3 free-range eggs 1 vanilla pod, seeds scraped out 375ml/13fl oz double cream 250g/9oz raspberries 150g/5oz white chocolate, roughly chopped 350g/11oz raspberries3 tbsp raspberry liqueur1 lemon, juice only2 tbsp icing sugar, or to taste200ml/7fl oz double cream, lightly whipped, to serve 350g/11oz raspberries 3 tbsp raspberry liqueur 1 lemon, juice only 2 tbsp icing sugar, or to taste 200ml/7fl oz double cream, lightly whipped, to serve Method Preheat the oven to 180C/160C Fan/Gas 4.For the cheesecake, place the sponge base into the bottom of a 23cm/9in springform cake tin. Drizzle the liqueur over the sponge.Place the sugar, lemon juice and zest and cornflour into a bowl and whisk together.Add the cream cheese and beat well. Crack in the eggs, one at a time, beating well between each addition. Add the vanilla seeds and mix well, then pour in the double cream and whisk until the mixture is smooth. Fold in the raspberries and white chocolate.Pour the mixture into the cake tin and give the tin a light shake to evenly distribute the mixture.Place the cake tin into a roasting tin filled to a depth of about 0.5cm/¼in with water. Transfer to the oven and bake for 50 minutes, or until the top is lightly golden and the cheesecake is just set. Remove from the oven and cool in the tin.Meanwhile, for the boozy berries, heat a frying pan until hot and place 250g/9oz of the raspberries into the pan. Stir-fry for one minute, then add the raspberry liqueur and carefully flambé.Stir in the lemon juice and icing sugar, to taste.Pour the mixture into a blender and blend until smooth, then pass through a sieve, pressing with the back of a spoon, to remove all the seeds.To serve, cut the cheesecake into wedges and place a piece in the centre of each plate. Spoon some of the remaining raspberries around the plate, drizzle over the boozy berries and top the cheesecake with a dollop of whipped cream. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. For the cheesecake, place the sponge base into the bottom of a 23cm/9in springform cake tin. Drizzle the liqueur over the sponge. For the cheesecake, place the sponge base into the bottom of a 23cm/9in springform cake tin. Drizzle the liqueur over the sponge. Place the sugar, lemon juice and zest and cornflour into a bowl and whisk together. Place the sugar, lemon juice and zest and cornflour into a bowl and whisk together. Add the cream cheese and beat well. Crack in the eggs, one at a time, beating well between each addition. Add the vanilla seeds and mix well, then pour in the double cream and whisk until the mixture is smooth. Fold in the raspberries and white chocolate. Add the cream cheese and beat well. Crack in the eggs, one at a time, beating well between each addition. Add the vanilla seeds and mix well, then pour in the double cream and whisk until the mixture is smooth. Fold in the raspberries and white chocolate. Pour the mixture into the cake tin and give the tin a light shake to evenly distribute the mixture. Pour the mixture into the cake tin and give the tin a light shake to evenly distribute the mixture. Place the cake tin into a roasting tin filled to a depth of about 0.5cm/¼in with water. Transfer to the oven and bake for 50 minutes, or until the top is lightly golden and the cheesecake is just set. Remove from the oven and cool in the tin. Place the cake tin into a roasting tin filled to a depth of about 0.5cm/¼in with water. Transfer to the oven and bake for 50 minutes, or until the top is lightly golden and the cheesecake is just set. Remove from the oven and cool in the tin. Meanwhile, for the boozy berries, heat a frying pan until hot and place 250g/9oz of the raspberries into the pan. Stir-fry for one minute, then add the raspberry liqueur and carefully flambé. Meanwhile, for the boozy berries, heat a frying pan until hot and place 250g/9oz of the raspberries into the pan. Stir-fry for one minute, then add the raspberry liqueur and carefully flambé. Stir in the lemon juice and icing sugar, to taste. Stir in the lemon juice and icing sugar, to taste. Pour the mixture into a blender and blend until smooth, then pass through a sieve, pressing with the back of a spoon, to remove all the seeds. Pour the mixture into a blender and blend until smooth, then pass through a sieve, pressing with the back of a spoon, to remove all the seeds. To serve, cut the cheesecake into wedges and place a piece in the centre of each plate. Spoon some of the remaining raspberries around the plate, drizzle over the boozy berries and top the cheesecake with a dollop of whipped cream. To serve, cut the cheesecake into wedges and place a piece in the centre of each plate. Spoon some of the remaining raspberries around the plate, drizzle over the boozy berries and top the cheesecake with a dollop of whipped cream. | {
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"title": "Easy white chocolate and raspberry cheesecake recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings A decadent white chocolate and raspberry cheesecake. This baked cheesecake is easy to make and topped with fresh berries. Frozen can be substituted out of season. 23cm/9in ready-made sponge base3 tbsp raspberry liqueur200g/7oz caster sugar1 lemon, zest and juice only4 tbsp cornflour850g/1lb 14oz full-fat cream cheese3 free-range eggs1 vanilla pod, seeds scraped out375ml/13fl oz double cream250g/9oz raspberries150g/5oz white chocolate, roughly chopped 23cm/9in ready-made sponge base 3 tbsp raspberry liqueur 200g/7oz caster sugar 1 lemon, zest and juice only 4 tbsp cornflour 850g/1lb 14oz full-fat cream cheese 3 free-range eggs 1 vanilla pod, seeds scraped out 375ml/13fl oz double cream 250g/9oz raspberries 150g/5oz white chocolate, roughly chopped 350g/11oz raspberries3 tbsp raspberry liqueur1 lemon, juice only2 tbsp icing sugar, or to taste200ml/7fl oz double cream, lightly whipped, to serve 350g/11oz raspberries 3 tbsp raspberry liqueur 1 lemon, juice only 2 tbsp icing sugar, or to taste 200ml/7fl oz double cream, lightly whipped, to serve Method Preheat the oven to 180C/160C Fan/Gas 4.For the cheesecake, place the sponge base into the bottom of a 23cm/9in springform cake tin. Drizzle the liqueur over the sponge.Place the sugar, lemon juice and zest and cornflour into a bowl and whisk together.Add the cream cheese and beat well. Crack in the eggs, one at a time, beating well between each addition. Add the vanilla seeds and mix well, then pour in the double cream and whisk until the mixture is smooth. Fold in the raspberries and white chocolate.Pour the mixture into the cake tin and give the tin a light shake to evenly distribute the mixture.Place the cake tin into a roasting tin filled to a depth of about 0.5cm/¼in with water. Transfer to the oven and bake for 50 minutes, or until the top is lightly golden and the cheesecake is just set. Remove from the oven and cool in the tin.Meanwhile, for the boozy berries, heat a frying pan until hot and place 250g/9oz of the raspberries into the pan. Stir-fry for one minute, then add the raspberry liqueur and carefully flambé.Stir in the lemon juice and icing sugar, to taste.Pour the mixture into a blender and blend until smooth, then pass through a sieve, pressing with the back of a spoon, to remove all the seeds.To serve, cut the cheesecake into wedges and place a piece in the centre of each plate. Spoon some of the remaining raspberries around the plate, drizzle over the boozy berries and top the cheesecake with a dollop of whipped cream. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. For the cheesecake, place the sponge base into the bottom of a 23cm/9in springform cake tin. Drizzle the liqueur over the sponge. For the cheesecake, place the sponge base into the bottom of a 23cm/9in springform cake tin. Drizzle the liqueur over the sponge. Place the sugar, lemon juice and zest and cornflour into a bowl and whisk together. Place the sugar, lemon juice and zest and cornflour into a bowl and whisk together. Add the cream cheese and beat well. Crack in the eggs, one at a time, beating well between each addition. Add the vanilla seeds and mix well, then pour in the double cream and whisk until the mixture is smooth. Fold in the raspberries and white chocolate. Add the cream cheese and beat well. Crack in the eggs, one at a time, beating well between each addition. Add the vanilla seeds and mix well, then pour in the double cream and whisk until the mixture is smooth. Fold in the raspberries and white chocolate. Pour the mixture into the cake tin and give the tin a light shake to evenly distribute the mixture. Pour the mixture into the cake tin and give the tin a light shake to evenly distribute the mixture. Place the cake tin into a roasting tin filled to a depth of about 0.5cm/¼in with water. Transfer to the oven and bake for 50 minutes, or until the top is lightly golden and the cheesecake is just set. Remove from the oven and cool in the tin. Place the cake tin into a roasting tin filled to a depth of about 0.5cm/¼in with water. Transfer to the oven and bake for 50 minutes, or until the top is lightly golden and the cheesecake is just set. Remove from the oven and cool in the tin. Meanwhile, for the boozy berries, heat a frying pan until hot and place 250g/9oz of the raspberries into the pan. Stir-fry for one minute, then add the raspberry liqueur and carefully flambé. Meanwhile, for the boozy berries, heat a frying pan until hot and place 250g/9oz of the raspberries into the pan. Stir-fry for one minute, then add the raspberry liqueur and carefully flambé. Stir in the lemon juice and icing sugar, to taste. Stir in the lemon juice and icing sugar, to taste. Pour the mixture into a blender and blend until smooth, then pass through a sieve, pressing with the back of a spoon, to remove all the seeds. Pour the mixture into a blender and blend until smooth, then pass through a sieve, pressing with the back of a spoon, to remove all the seeds. To serve, cut the cheesecake into wedges and place a piece in the centre of each plate. Spoon some of the remaining raspberries around the plate, drizzle over the boozy berries and top the cheesecake with a dollop of whipped cream. To serve, cut the cheesecake into wedges and place a piece in the centre of each plate. Spoon some of the remaining raspberries around the plate, drizzle over the boozy berries and top the cheesecake with a dollop of whipped cream."
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} | 7d96f925ebc8d1dc17b05f4d4492c80109a026fcf67ae0c1d27bfb58d2887e54 | Rice pudding with sultanas recipe
An average of 4.3 out of 5 stars from 8 ratings Warm and comforting, rice pudding is one of the simplest puddings but also one of the most delicious. 100g/3½oz sultanas1 mug hot strong black tea1.3 litres/2 pints 7fl oz milk300ml/10½fl oz double cream200g/7oz pudding rice100g/3½oz golden granulated sugarpinch freshly ground nutmeg1 vanilla pod, split, seeds scraped outclotted cream, to servejam, to serve 100g/3½oz sultanas 1 mug hot strong black tea 1.3 litres/2 pints 7fl oz milk 300ml/10½fl oz double cream 200g/7oz pudding rice 100g/3½oz golden granulated sugar pinch freshly ground nutmeg 1 vanilla pod, split, seeds scraped out clotted cream, to serve jam, to serve Method Preheat the oven to 160C/140C Fan/Gas 2. Place the sultanas in a bowl and pour over the hot tea. Set aside to soak for ten minutes, then drain (discard the tea). In a large casserole dish or rice pudding dish (roughly 30cm x 20cm/12in x 8in), mix together the milk and cream. Stir in the rice, sugar and a pinch of nutmeg. Add the vanilla pod and seeds, then stir in the soaked sultanas. Cover the dish with a lid or sheet of aluminium foil, then cook in the oven for 1½ hours. Remove the lid or foil and cook for a further 20 minutes, or until the rice is tender and the top is lightly golden and has formed a skin. To serve, spoon the rice pudding into serving bowls and serve with spoonfuls of clotted cream and jam. Preheat the oven to 160C/140C Fan/Gas 2. Preheat the oven to 160C/140C Fan/Gas 2. Place the sultanas in a bowl and pour over the hot tea. Set aside to soak for ten minutes, then drain (discard the tea). Place the sultanas in a bowl and pour over the hot tea. Set aside to soak for ten minutes, then drain (discard the tea). In a large casserole dish or rice pudding dish (roughly 30cm x 20cm/12in x 8in), mix together the milk and cream. Stir in the rice, sugar and a pinch of nutmeg. Add the vanilla pod and seeds, then stir in the soaked sultanas. In a large casserole dish or rice pudding dish (roughly 30cm x 20cm/12in x 8in), mix together the milk and cream. Stir in the rice, sugar and a pinch of nutmeg. Add the vanilla pod and seeds, then stir in the soaked sultanas. Cover the dish with a lid or sheet of aluminium foil, then cook in the oven for 1½ hours. Remove the lid or foil and cook for a further 20 minutes, or until the rice is tender and the top is lightly golden and has formed a skin. Cover the dish with a lid or sheet of aluminium foil, then cook in the oven for 1½ hours. Remove the lid or foil and cook for a further 20 minutes, or until the rice is tender and the top is lightly golden and has formed a skin. To serve, spoon the rice pudding into serving bowls and serve with spoonfuls of clotted cream and jam. To serve, spoon the rice pudding into serving bowls and serve with spoonfuls of clotted cream and jam. | {
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"title": "Rice pudding with sultanas recipe",
"content": "An average of 4.3 out of 5 stars from 8 ratings Warm and comforting, rice pudding is one of the simplest puddings but also one of the most delicious. 100g/3½oz sultanas1 mug hot strong black tea1.3 litres/2 pints 7fl oz milk300ml/10½fl oz double cream200g/7oz pudding rice100g/3½oz golden granulated sugarpinch freshly ground nutmeg1 vanilla pod, split, seeds scraped outclotted cream, to servejam, to serve 100g/3½oz sultanas 1 mug hot strong black tea 1.3 litres/2 pints 7fl oz milk 300ml/10½fl oz double cream 200g/7oz pudding rice 100g/3½oz golden granulated sugar pinch freshly ground nutmeg 1 vanilla pod, split, seeds scraped out clotted cream, to serve jam, to serve Method Preheat the oven to 160C/140C Fan/Gas 2. Place the sultanas in a bowl and pour over the hot tea. Set aside to soak for ten minutes, then drain (discard the tea). In a large casserole dish or rice pudding dish (roughly 30cm x 20cm/12in x 8in), mix together the milk and cream. Stir in the rice, sugar and a pinch of nutmeg. Add the vanilla pod and seeds, then stir in the soaked sultanas. Cover the dish with a lid or sheet of aluminium foil, then cook in the oven for 1½ hours. Remove the lid or foil and cook for a further 20 minutes, or until the rice is tender and the top is lightly golden and has formed a skin. To serve, spoon the rice pudding into serving bowls and serve with spoonfuls of clotted cream and jam. Preheat the oven to 160C/140C Fan/Gas 2. Preheat the oven to 160C/140C Fan/Gas 2. Place the sultanas in a bowl and pour over the hot tea. Set aside to soak for ten minutes, then drain (discard the tea). Place the sultanas in a bowl and pour over the hot tea. Set aside to soak for ten minutes, then drain (discard the tea). In a large casserole dish or rice pudding dish (roughly 30cm x 20cm/12in x 8in), mix together the milk and cream. Stir in the rice, sugar and a pinch of nutmeg. Add the vanilla pod and seeds, then stir in the soaked sultanas. In a large casserole dish or rice pudding dish (roughly 30cm x 20cm/12in x 8in), mix together the milk and cream. Stir in the rice, sugar and a pinch of nutmeg. Add the vanilla pod and seeds, then stir in the soaked sultanas. Cover the dish with a lid or sheet of aluminium foil, then cook in the oven for 1½ hours. Remove the lid or foil and cook for a further 20 minutes, or until the rice is tender and the top is lightly golden and has formed a skin. Cover the dish with a lid or sheet of aluminium foil, then cook in the oven for 1½ hours. Remove the lid or foil and cook for a further 20 minutes, or until the rice is tender and the top is lightly golden and has formed a skin. To serve, spoon the rice pudding into serving bowls and serve with spoonfuls of clotted cream and jam. To serve, spoon the rice pudding into serving bowls and serve with spoonfuls of clotted cream and jam."
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} | 794410742b3adb4e266b2e7a5cf3df4599c6526274d44ef69712f83f561d71d0 | Buttermilk panna cotta with roasted apricots recipe
For the buttermilk pannacotta, heat the double cream in a small saucepan with the split vanilla pod. Remove from the heat once it has boiled, and add the condensed milk. Gently squeeze dry the gelatine leaves, and add to the hot cream. Stir until the gelatine has dissolved. When the cream mixture has cooled to near body temperature, add the buttermilk, and stir gently to mix in.Remove the vanilla pod and scrape out the seeds. Stir the seeds into the cream mixture.Carefully pour the mixture into four 8-10cm/3-4in ramekins, making sure that each mould has a good amount of the vanilla seeds in it. Allow to set in the fridge for at least four hours.Preheat the oven to 190C/375F/Gas 5.Halve the apricots, stone them, and gently roll them in the lemon juice to prevent discolouration.Place 50ml/1¾oz water in an ovenproof dish with the remaining lemon juice, the orange juice, and the lemon peels, add the apricot halves skin side down. Sprinkle the sugar over them.Cover loosely, but firmly with foil, and bake in the hot oven for approximately ten minutes, the exact time will depend on size and ripeness of fruit. When cooked, the tip of a knife should easily pierce the flesh of the fruit with no resistance. The juices of the fruit will blend with the liquids in the dish. Reduce this liquid by removing the fruits carefully with a slotted spoon, and pour the juices into a small pan. Boil down to a syrup like consistency. Return the fruit to the syrup off the heat, and allow to cool.To serve, dip the pannacotta moulds into hot water for a few seconds, then gently turn out a buttermilk pannacotta in to the centre of a soup plate. Surround with two halves of apricots and a spoonful or two of the syrup. Garnish with a piece of the vanilla pod. Serve with biscotti on the side. For the buttermilk pannacotta, heat the double cream in a small saucepan with the split vanilla pod. For the buttermilk pannacotta, heat the double cream in a small saucepan with the split vanilla pod. Remove from the heat once it has boiled, and add the condensed milk. Remove from the heat once it has boiled, and add the condensed milk. Gently squeeze dry the gelatine leaves, and add to the hot cream. Stir until the gelatine has dissolved. Gently squeeze dry the gelatine leaves, and add to the hot cream. Stir until the gelatine has dissolved. When the cream mixture has cooled to near body temperature, add the buttermilk, and stir gently to mix in. When the cream mixture has cooled to near body temperature, add the buttermilk, and stir gently to mix in. Remove the vanilla pod and scrape out the seeds. Stir the seeds into the cream mixture. Remove the vanilla pod and scrape out the seeds. Stir the seeds into the cream mixture. Carefully pour the mixture into four 8-10cm/3-4in ramekins, making sure that each mould has a good amount of the vanilla seeds in it. Carefully pour the mixture into four 8-10cm/3-4in ramekins, making sure that each mould has a good amount of the vanilla seeds in it. Allow to set in the fridge for at least four hours. Allow to set in the fridge for at least four hours. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. Halve the apricots, stone them, and gently roll them in the lemon juice to prevent discolouration. Halve the apricots, stone them, and gently roll them in the lemon juice to prevent discolouration. Place 50ml/1¾oz water in an ovenproof dish with the remaining lemon juice, the orange juice, and the lemon peels, add the apricot halves skin side down. Sprinkle the sugar over them. Place 50ml/1¾oz water in an ovenproof dish with the remaining lemon juice, the orange juice, and the lemon peels, add the apricot halves skin side down. Sprinkle the sugar over them. Cover loosely, but firmly with foil, and bake in the hot oven for approximately ten minutes, the exact time will depend on size and ripeness of fruit. Cover loosely, but firmly with foil, and bake in the hot oven for approximately ten minutes, the exact time will depend on size and ripeness of fruit. When cooked, the tip of a knife should easily pierce the flesh of the fruit with no resistance. The juices of the fruit will blend with the liquids in the dish. When cooked, the tip of a knife should easily pierce the flesh of the fruit with no resistance. The juices of the fruit will blend with the liquids in the dish. Reduce this liquid by removing the fruits carefully with a slotted spoon, and pour the juices into a small pan. Reduce this liquid by removing the fruits carefully with a slotted spoon, and pour the juices into a small pan. Boil down to a syrup like consistency. Return the fruit to the syrup off the heat, and allow to cool. Boil down to a syrup like consistency. Return the fruit to the syrup off the heat, and allow to cool. To serve, dip the pannacotta moulds into hot water for a few seconds, then gently turn out a buttermilk pannacotta in to the centre of a soup plate. Surround with two halves of apricots and a spoonful or two of the syrup. Garnish with a piece of the vanilla pod. Serve with biscotti on the side. To serve, dip the pannacotta moulds into hot water for a few seconds, then gently turn out a buttermilk pannacotta in to the centre of a soup plate. Surround with two halves of apricots and a spoonful or two of the syrup. Garnish with a piece of the vanilla pod. Serve with biscotti on the side. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Buttermilk panna cotta with roasted apricots recipe",
"content": "For the buttermilk pannacotta, heat the double cream in a small saucepan with the split vanilla pod. Remove from the heat once it has boiled, and add the condensed milk. Gently squeeze dry the gelatine leaves, and add to the hot cream. Stir until the gelatine has dissolved. When the cream mixture has cooled to near body temperature, add the buttermilk, and stir gently to mix in.Remove the vanilla pod and scrape out the seeds. Stir the seeds into the cream mixture.Carefully pour the mixture into four 8-10cm/3-4in ramekins, making sure that each mould has a good amount of the vanilla seeds in it. Allow to set in the fridge for at least four hours.Preheat the oven to 190C/375F/Gas 5.Halve the apricots, stone them, and gently roll them in the lemon juice to prevent discolouration.Place 50ml/1¾oz water in an ovenproof dish with the remaining lemon juice, the orange juice, and the lemon peels, add the apricot halves skin side down. Sprinkle the sugar over them.Cover loosely, but firmly with foil, and bake in the hot oven for approximately ten minutes, the exact time will depend on size and ripeness of fruit. When cooked, the tip of a knife should easily pierce the flesh of the fruit with no resistance. The juices of the fruit will blend with the liquids in the dish. Reduce this liquid by removing the fruits carefully with a slotted spoon, and pour the juices into a small pan. Boil down to a syrup like consistency. Return the fruit to the syrup off the heat, and allow to cool.To serve, dip the pannacotta moulds into hot water for a few seconds, then gently turn out a buttermilk pannacotta in to the centre of a soup plate. Surround with two halves of apricots and a spoonful or two of the syrup. Garnish with a piece of the vanilla pod. Serve with biscotti on the side. For the buttermilk pannacotta, heat the double cream in a small saucepan with the split vanilla pod. For the buttermilk pannacotta, heat the double cream in a small saucepan with the split vanilla pod. Remove from the heat once it has boiled, and add the condensed milk. Remove from the heat once it has boiled, and add the condensed milk. Gently squeeze dry the gelatine leaves, and add to the hot cream. Stir until the gelatine has dissolved. Gently squeeze dry the gelatine leaves, and add to the hot cream. Stir until the gelatine has dissolved. When the cream mixture has cooled to near body temperature, add the buttermilk, and stir gently to mix in. When the cream mixture has cooled to near body temperature, add the buttermilk, and stir gently to mix in. Remove the vanilla pod and scrape out the seeds. Stir the seeds into the cream mixture. Remove the vanilla pod and scrape out the seeds. Stir the seeds into the cream mixture. Carefully pour the mixture into four 8-10cm/3-4in ramekins, making sure that each mould has a good amount of the vanilla seeds in it. Carefully pour the mixture into four 8-10cm/3-4in ramekins, making sure that each mould has a good amount of the vanilla seeds in it. Allow to set in the fridge for at least four hours. Allow to set in the fridge for at least four hours. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. Halve the apricots, stone them, and gently roll them in the lemon juice to prevent discolouration. Halve the apricots, stone them, and gently roll them in the lemon juice to prevent discolouration. Place 50ml/1¾oz water in an ovenproof dish with the remaining lemon juice, the orange juice, and the lemon peels, add the apricot halves skin side down. Sprinkle the sugar over them. Place 50ml/1¾oz water in an ovenproof dish with the remaining lemon juice, the orange juice, and the lemon peels, add the apricot halves skin side down. Sprinkle the sugar over them. Cover loosely, but firmly with foil, and bake in the hot oven for approximately ten minutes, the exact time will depend on size and ripeness of fruit. Cover loosely, but firmly with foil, and bake in the hot oven for approximately ten minutes, the exact time will depend on size and ripeness of fruit. When cooked, the tip of a knife should easily pierce the flesh of the fruit with no resistance. The juices of the fruit will blend with the liquids in the dish. When cooked, the tip of a knife should easily pierce the flesh of the fruit with no resistance. The juices of the fruit will blend with the liquids in the dish. Reduce this liquid by removing the fruits carefully with a slotted spoon, and pour the juices into a small pan. Reduce this liquid by removing the fruits carefully with a slotted spoon, and pour the juices into a small pan. Boil down to a syrup like consistency. Return the fruit to the syrup off the heat, and allow to cool. Boil down to a syrup like consistency. Return the fruit to the syrup off the heat, and allow to cool. To serve, dip the pannacotta moulds into hot water for a few seconds, then gently turn out a buttermilk pannacotta in to the centre of a soup plate. Surround with two halves of apricots and a spoonful or two of the syrup. Garnish with a piece of the vanilla pod. Serve with biscotti on the side. To serve, dip the pannacotta moulds into hot water for a few seconds, then gently turn out a buttermilk pannacotta in to the centre of a soup plate. Surround with two halves of apricots and a spoonful or two of the syrup. Garnish with a piece of the vanilla pod. Serve with biscotti on the side."
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} | a09538b1faa202dd5d019afbe51259e24667f2ff99e9ebded85524843364e6fd | Summer berry trifle recipe
Prepare the jelly according to packet instructions, but do not place it into the fridge to set. Cut the Swiss roll into 12 equal slices and arrange them over the base and a short way up the sides of a glass trifle bowl. Put any remaining slices in the middle of the bowl. Spoon the sherry over the Swiss roll slices and allow to soak into the sponge for a few minutes. Scatter the fruit on top of the soaked sponge. Pour the prepared jelly over the fruit. Cover the dish with cling film and leave to set in the fridge for about two hours. Meanwhile, for the custard, pour the milk and cream into a medium heavy-based pan. Add the vanilla pod and seeds, then slowly bring to the boil. Once the mixture comes to the boil, remove from the heat and set aside to infuse for 15 minutes. Remove and discard the vanilla pod. Mix the cornflour with the water in a small bowl until smooth and well combined, then set aside. Whisk the egg yolks and sugar in a large bowl until pale and fluffy. Gradually stir the warm milk and cream mixture into the egg and sugar mixture until smooth. Return the mixture to the saucepan and heat over a low heat. Cook for around 8-10 minutes, stirring continuously, until the custard has thickened enough to coat the back of a wooden spoon. Give the cornflour mixture a stir, then mix quickly into the custard. Cook for 1-2 minutes more, or until the custard is very thick and smooth, stirring continuously.Remove the pan from the heat and pour the custard into a bowl placed over a second bowl filled with iced water. Cover the surface of the custard with cling film to prevent a skin from forming. Set aside until the custard has cooled. When the custard has cooled, remove and discard the cling film. Stir the custard a few times, then gently pour onto the set jelly. Cover with cling film and return the trifle dish to the fridge for a further 30 minutes, or until the custard is lightly set. For the topping, lightly toast the almonds in a dry frying pan over a low heat for 2-3 minutes, or until golden-brown (keep the almonds moving around the pan frequently to prevent them from burning). Set aside to cool. Whip the cream in a bowl until soft peaks form when the whisk is removed. Spoon the whipped cream over the custard, starting at the sides of the bowl before working your way into the middle. Scatter over the almonds, cover and return to the fridge until ready to serve. To serve, spoon the trifle into serving bowls and eat immediately. Prepare the jelly according to packet instructions, but do not place it into the fridge to set. Prepare the jelly according to packet instructions, but do not place it into the fridge to set. Cut the Swiss roll into 12 equal slices and arrange them over the base and a short way up the sides of a glass trifle bowl. Put any remaining slices in the middle of the bowl. Cut the Swiss roll into 12 equal slices and arrange them over the base and a short way up the sides of a glass trifle bowl. Put any remaining slices in the middle of the bowl. Spoon the sherry over the Swiss roll slices and allow to soak into the sponge for a few minutes. Scatter the fruit on top of the soaked sponge. Pour the prepared jelly over the fruit. Cover the dish with cling film and leave to set in the fridge for about two hours. Spoon the sherry over the Swiss roll slices and allow to soak into the sponge for a few minutes. Scatter the fruit on top of the soaked sponge. Pour the prepared jelly over the fruit. Cover the dish with cling film and leave to set in the fridge for about two hours. Meanwhile, for the custard, pour the milk and cream into a medium heavy-based pan. Add the vanilla pod and seeds, then slowly bring to the boil. Once the mixture comes to the boil, remove from the heat and set aside to infuse for 15 minutes. Remove and discard the vanilla pod. Meanwhile, for the custard, pour the milk and cream into a medium heavy-based pan. Add the vanilla pod and seeds, then slowly bring to the boil. Once the mixture comes to the boil, remove from the heat and set aside to infuse for 15 minutes. Remove and discard the vanilla pod. Mix the cornflour with the water in a small bowl until smooth and well combined, then set aside. Mix the cornflour with the water in a small bowl until smooth and well combined, then set aside. Whisk the egg yolks and sugar in a large bowl until pale and fluffy. Gradually stir the warm milk and cream mixture into the egg and sugar mixture until smooth. Return the mixture to the saucepan and heat over a low heat. Whisk the egg yolks and sugar in a large bowl until pale and fluffy. Gradually stir the warm milk and cream mixture into the egg and sugar mixture until smooth. Return the mixture to the saucepan and heat over a low heat. Cook for around 8-10 minutes, stirring continuously, until the custard has thickened enough to coat the back of a wooden spoon. Cook for around 8-10 minutes, stirring continuously, until the custard has thickened enough to coat the back of a wooden spoon. Give the cornflour mixture a stir, then mix quickly into the custard. Cook for 1-2 minutes more, or until the custard is very thick and smooth, stirring continuously. Give the cornflour mixture a stir, then mix quickly into the custard. Cook for 1-2 minutes more, or until the custard is very thick and smooth, stirring continuously. Remove the pan from the heat and pour the custard into a bowl placed over a second bowl filled with iced water. Cover the surface of the custard with cling film to prevent a skin from forming. Set aside until the custard has cooled. Remove the pan from the heat and pour the custard into a bowl placed over a second bowl filled with iced water. Cover the surface of the custard with cling film to prevent a skin from forming. Set aside until the custard has cooled. When the custard has cooled, remove and discard the cling film. Stir the custard a few times, then gently pour onto the set jelly. When the custard has cooled, remove and discard the cling film. Stir the custard a few times, then gently pour onto the set jelly. Cover with cling film and return the trifle dish to the fridge for a further 30 minutes, or until the custard is lightly set. Cover with cling film and return the trifle dish to the fridge for a further 30 minutes, or until the custard is lightly set. For the topping, lightly toast the almonds in a dry frying pan over a low heat for 2-3 minutes, or until golden-brown (keep the almonds moving around the pan frequently to prevent them from burning). Set aside to cool. For the topping, lightly toast the almonds in a dry frying pan over a low heat for 2-3 minutes, or until golden-brown (keep the almonds moving around the pan frequently to prevent them from burning). Set aside to cool. Whip the cream in a bowl until soft peaks form when the whisk is removed. Spoon the whipped cream over the custard, starting at the sides of the bowl before working your way into the middle. Scatter over the almonds, cover and return to the fridge until ready to serve. Whip the cream in a bowl until soft peaks form when the whisk is removed. Spoon the whipped cream over the custard, starting at the sides of the bowl before working your way into the middle. Scatter over the almonds, cover and return to the fridge until ready to serve. To serve, spoon the trifle into serving bowls and eat immediately. To serve, spoon the trifle into serving bowls and eat immediately. | {
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"url": "https://www.bbc.co.uk/food/recipes/summerberrytrifle_93217",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Summer berry trifle recipe",
"content": "Prepare the jelly according to packet instructions, but do not place it into the fridge to set. Cut the Swiss roll into 12 equal slices and arrange them over the base and a short way up the sides of a glass trifle bowl. Put any remaining slices in the middle of the bowl. Spoon the sherry over the Swiss roll slices and allow to soak into the sponge for a few minutes. Scatter the fruit on top of the soaked sponge. Pour the prepared jelly over the fruit. Cover the dish with cling film and leave to set in the fridge for about two hours. Meanwhile, for the custard, pour the milk and cream into a medium heavy-based pan. Add the vanilla pod and seeds, then slowly bring to the boil. Once the mixture comes to the boil, remove from the heat and set aside to infuse for 15 minutes. Remove and discard the vanilla pod. Mix the cornflour with the water in a small bowl until smooth and well combined, then set aside. Whisk the egg yolks and sugar in a large bowl until pale and fluffy. Gradually stir the warm milk and cream mixture into the egg and sugar mixture until smooth. Return the mixture to the saucepan and heat over a low heat. Cook for around 8-10 minutes, stirring continuously, until the custard has thickened enough to coat the back of a wooden spoon. Give the cornflour mixture a stir, then mix quickly into the custard. Cook for 1-2 minutes more, or until the custard is very thick and smooth, stirring continuously.Remove the pan from the heat and pour the custard into a bowl placed over a second bowl filled with iced water. Cover the surface of the custard with cling film to prevent a skin from forming. Set aside until the custard has cooled. When the custard has cooled, remove and discard the cling film. Stir the custard a few times, then gently pour onto the set jelly. Cover with cling film and return the trifle dish to the fridge for a further 30 minutes, or until the custard is lightly set. For the topping, lightly toast the almonds in a dry frying pan over a low heat for 2-3 minutes, or until golden-brown (keep the almonds moving around the pan frequently to prevent them from burning). Set aside to cool. Whip the cream in a bowl until soft peaks form when the whisk is removed. Spoon the whipped cream over the custard, starting at the sides of the bowl before working your way into the middle. Scatter over the almonds, cover and return to the fridge until ready to serve. To serve, spoon the trifle into serving bowls and eat immediately. Prepare the jelly according to packet instructions, but do not place it into the fridge to set. Prepare the jelly according to packet instructions, but do not place it into the fridge to set. Cut the Swiss roll into 12 equal slices and arrange them over the base and a short way up the sides of a glass trifle bowl. Put any remaining slices in the middle of the bowl. Cut the Swiss roll into 12 equal slices and arrange them over the base and a short way up the sides of a glass trifle bowl. Put any remaining slices in the middle of the bowl. Spoon the sherry over the Swiss roll slices and allow to soak into the sponge for a few minutes. Scatter the fruit on top of the soaked sponge. Pour the prepared jelly over the fruit. Cover the dish with cling film and leave to set in the fridge for about two hours. Spoon the sherry over the Swiss roll slices and allow to soak into the sponge for a few minutes. Scatter the fruit on top of the soaked sponge. Pour the prepared jelly over the fruit. Cover the dish with cling film and leave to set in the fridge for about two hours. Meanwhile, for the custard, pour the milk and cream into a medium heavy-based pan. Add the vanilla pod and seeds, then slowly bring to the boil. Once the mixture comes to the boil, remove from the heat and set aside to infuse for 15 minutes. Remove and discard the vanilla pod. Meanwhile, for the custard, pour the milk and cream into a medium heavy-based pan. Add the vanilla pod and seeds, then slowly bring to the boil. Once the mixture comes to the boil, remove from the heat and set aside to infuse for 15 minutes. Remove and discard the vanilla pod. Mix the cornflour with the water in a small bowl until smooth and well combined, then set aside. Mix the cornflour with the water in a small bowl until smooth and well combined, then set aside. Whisk the egg yolks and sugar in a large bowl until pale and fluffy. Gradually stir the warm milk and cream mixture into the egg and sugar mixture until smooth. Return the mixture to the saucepan and heat over a low heat. Whisk the egg yolks and sugar in a large bowl until pale and fluffy. Gradually stir the warm milk and cream mixture into the egg and sugar mixture until smooth. Return the mixture to the saucepan and heat over a low heat. Cook for around 8-10 minutes, stirring continuously, until the custard has thickened enough to coat the back of a wooden spoon. Cook for around 8-10 minutes, stirring continuously, until the custard has thickened enough to coat the back of a wooden spoon. Give the cornflour mixture a stir, then mix quickly into the custard. Cook for 1-2 minutes more, or until the custard is very thick and smooth, stirring continuously. Give the cornflour mixture a stir, then mix quickly into the custard. Cook for 1-2 minutes more, or until the custard is very thick and smooth, stirring continuously. Remove the pan from the heat and pour the custard into a bowl placed over a second bowl filled with iced water. Cover the surface of the custard with cling film to prevent a skin from forming. Set aside until the custard has cooled. Remove the pan from the heat and pour the custard into a bowl placed over a second bowl filled with iced water. Cover the surface of the custard with cling film to prevent a skin from forming. Set aside until the custard has cooled. When the custard has cooled, remove and discard the cling film. Stir the custard a few times, then gently pour onto the set jelly. When the custard has cooled, remove and discard the cling film. Stir the custard a few times, then gently pour onto the set jelly. Cover with cling film and return the trifle dish to the fridge for a further 30 minutes, or until the custard is lightly set. Cover with cling film and return the trifle dish to the fridge for a further 30 minutes, or until the custard is lightly set. For the topping, lightly toast the almonds in a dry frying pan over a low heat for 2-3 minutes, or until golden-brown (keep the almonds moving around the pan frequently to prevent them from burning). Set aside to cool. For the topping, lightly toast the almonds in a dry frying pan over a low heat for 2-3 minutes, or until golden-brown (keep the almonds moving around the pan frequently to prevent them from burning). Set aside to cool. Whip the cream in a bowl until soft peaks form when the whisk is removed. Spoon the whipped cream over the custard, starting at the sides of the bowl before working your way into the middle. Scatter over the almonds, cover and return to the fridge until ready to serve. Whip the cream in a bowl until soft peaks form when the whisk is removed. Spoon the whipped cream over the custard, starting at the sides of the bowl before working your way into the middle. Scatter over the almonds, cover and return to the fridge until ready to serve. To serve, spoon the trifle into serving bowls and eat immediately. To serve, spoon the trifle into serving bowls and eat immediately."
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} | 3ec7a2d3e8c0b4074eecbc51693c594a69e71acdb051c9206ba7e14fe666af62 | Cherry Bakewell traybake recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cherry_bakewell_traybake_51020_16x9.jpg Enjoy the classic flavours of cherry and almond in this easy-to-make traybake that kids and adults alike will love. 500g/1lb 2oz sweet shortcrust pastry10 tbsp good-quality strawberry jam200g/7oz unsalted butter, softened200g/7oz caster sugar4 medium free-range eggs100g/3½oz ground almonds1 tsp almond extract1 lemon, zest only100g/3½oz self-raising flour, plus extra to dust 30 glacé cherries, roughly chopped300g/10½oz icing sugar, plus extra for dusting40g/1½oz flaked almonds, toasted 500g/1lb 2oz sweet shortcrust pastry 10 tbsp good-quality strawberry jam 200g/7oz unsalted butter, softened 200g/7oz caster sugar 4 medium free-range eggs 100g/3½oz ground almonds 1 tsp almond extract 1 lemon, zest only 100g/3½oz self-raising flour, plus extra to dust 30 glacé cherries, roughly chopped 300g/10½oz icing sugar, plus extra for dusting 40g/1½oz flaked almonds, toasted Method Preheat the oven to 220C/200C Fan/Gas 7. Line a 32x22cm baking tray with greaseproof paper.Lightly flour a clean work surface then roll out the pastry to 1cm thickness on a lightly floured surface. Drape into the lined baking tray.Spread the jam over the base generously. In a large bowl, beat the butter and sugar together with an electric whisk well before slowly adding the eggs one by one.Add the ground almonds, almond extract, lemon zest and the flour. As soon as it’s combined stop beating. Spread over the jam. Scatter the cherries over and push down lightly, so you still see them.Bake for 40 minutes or so, then allow to cool.Mix the icing sugar with a little water, then splash liberally all over the top of the traybake. Scatter over the flaked almonds. Sprinkle with icing sugar and cut into slices to serve. Preheat the oven to 220C/200C Fan/Gas 7. Line a 32x22cm baking tray with greaseproof paper. Preheat the oven to 220C/200C Fan/Gas 7. Line a 32x22cm baking tray with greaseproof paper. Lightly flour a clean work surface then roll out the pastry to 1cm thickness on a lightly floured surface. Drape into the lined baking tray. Lightly flour a clean work surface then roll out the pastry to 1cm thickness on a lightly floured surface. Drape into the lined baking tray. Spread the jam over the base generously. Spread the jam over the base generously. In a large bowl, beat the butter and sugar together with an electric whisk well before slowly adding the eggs one by one. In a large bowl, beat the butter and sugar together with an electric whisk well before slowly adding the eggs one by one. Add the ground almonds, almond extract, lemon zest and the flour. As soon as it’s combined stop beating. Add the ground almonds, almond extract, lemon zest and the flour. As soon as it’s combined stop beating. Spread over the jam. Scatter the cherries over and push down lightly, so you still see them. Spread over the jam. Scatter the cherries over and push down lightly, so you still see them. Bake for 40 minutes or so, then allow to cool. Bake for 40 minutes or so, then allow to cool. Mix the icing sugar with a little water, then splash liberally all over the top of the traybake. Scatter over the flaked almonds. Sprinkle with icing sugar and cut into slices to serve. Mix the icing sugar with a little water, then splash liberally all over the top of the traybake. Scatter over the flaked almonds. Sprinkle with icing sugar and cut into slices to serve. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Cherry Bakewell traybake recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cherry_bakewell_traybake_51020_16x9.jpg Enjoy the classic flavours of cherry and almond in this easy-to-make traybake that kids and adults alike will love. 500g/1lb 2oz sweet shortcrust pastry10 tbsp good-quality strawberry jam200g/7oz unsalted butter, softened200g/7oz caster sugar4 medium free-range eggs100g/3½oz ground almonds1 tsp almond extract1 lemon, zest only100g/3½oz self-raising flour, plus extra to dust 30 glacé cherries, roughly chopped300g/10½oz icing sugar, plus extra for dusting40g/1½oz flaked almonds, toasted 500g/1lb 2oz sweet shortcrust pastry 10 tbsp good-quality strawberry jam 200g/7oz unsalted butter, softened 200g/7oz caster sugar 4 medium free-range eggs 100g/3½oz ground almonds 1 tsp almond extract 1 lemon, zest only 100g/3½oz self-raising flour, plus extra to dust 30 glacé cherries, roughly chopped 300g/10½oz icing sugar, plus extra for dusting 40g/1½oz flaked almonds, toasted Method Preheat the oven to 220C/200C Fan/Gas 7. Line a 32x22cm baking tray with greaseproof paper.Lightly flour a clean work surface then roll out the pastry to 1cm thickness on a lightly floured surface. Drape into the lined baking tray.Spread the jam over the base generously. In a large bowl, beat the butter and sugar together with an electric whisk well before slowly adding the eggs one by one.Add the ground almonds, almond extract, lemon zest and the flour. As soon as it’s combined stop beating. Spread over the jam. Scatter the cherries over and push down lightly, so you still see them.Bake for 40 minutes or so, then allow to cool.Mix the icing sugar with a little water, then splash liberally all over the top of the traybake. Scatter over the flaked almonds. Sprinkle with icing sugar and cut into slices to serve. Preheat the oven to 220C/200C Fan/Gas 7. Line a 32x22cm baking tray with greaseproof paper. Preheat the oven to 220C/200C Fan/Gas 7. Line a 32x22cm baking tray with greaseproof paper. Lightly flour a clean work surface then roll out the pastry to 1cm thickness on a lightly floured surface. Drape into the lined baking tray. Lightly flour a clean work surface then roll out the pastry to 1cm thickness on a lightly floured surface. Drape into the lined baking tray. Spread the jam over the base generously. Spread the jam over the base generously. In a large bowl, beat the butter and sugar together with an electric whisk well before slowly adding the eggs one by one. In a large bowl, beat the butter and sugar together with an electric whisk well before slowly adding the eggs one by one. Add the ground almonds, almond extract, lemon zest and the flour. As soon as it’s combined stop beating. Add the ground almonds, almond extract, lemon zest and the flour. As soon as it’s combined stop beating. Spread over the jam. Scatter the cherries over and push down lightly, so you still see them. Spread over the jam. Scatter the cherries over and push down lightly, so you still see them. Bake for 40 minutes or so, then allow to cool. Bake for 40 minutes or so, then allow to cool. Mix the icing sugar with a little water, then splash liberally all over the top of the traybake. Scatter over the flaked almonds. Sprinkle with icing sugar and cut into slices to serve. Mix the icing sugar with a little water, then splash liberally all over the top of the traybake. Scatter over the flaked almonds. Sprinkle with icing sugar and cut into slices to serve."
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} | 6cd335374dcc5f1eaf5a180638d0df6945f8673fcb9badf4acf7c7e2fc1631ef | Sweet shortcrust pastry recipe
An average of 5.0 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/sweet_shortcrust_pastry_10091_16x9.jpg Making your own sweet shortcrust pastry is so satisfying, and results in a tastier pie. Give yourself enough time to properly rest and chill the pastry before baking for a perfect result. Use this quantity of pastry to make a 20cm/8in pie with a lid, such as Benjamina's cherry pie, or to line a 23cm/9in tart tin. 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 Method 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, 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.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).To use the pastry, turn the dough out onto a lightly floured work surface. Gently shape 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 pie dish. Trim the edges and, ideally, cover with cling film or foil and chill again for another 20 minutes before filling and baking. 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). 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. 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, 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. 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 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. 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. 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). To use the pastry, turn the dough out onto a lightly floured work surface. Gently shape 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 pie dish. Trim the edges and, ideally, cover with cling film or foil and chill again for another 20 minutes before filling and baking. To use the pastry, turn the dough out onto a lightly floured work surface. Gently shape 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 pie dish. Trim the edges and, ideally, cover with cling film or foil and chill again for another 20 minutes before filling and baking. | {
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"title": "Sweet shortcrust pastry recipe",
"content": "An average of 5.0 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/sweet_shortcrust_pastry_10091_16x9.jpg Making your own sweet shortcrust pastry is so satisfying, and results in a tastier pie. Give yourself enough time to properly rest and chill the pastry before baking for a perfect result. Use this quantity of pastry to make a 20cm/8in pie with a lid, such as Benjamina's cherry pie, or to line a 23cm/9in tart tin. 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 Method 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, 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.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).To use the pastry, turn the dough out onto a lightly floured work surface. Gently shape 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 pie dish. Trim the edges and, ideally, cover with cling film or foil and chill again for another 20 minutes before filling and baking. 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). 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. 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, 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. 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 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. 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. 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). To use the pastry, turn the dough out onto a lightly floured work surface. Gently shape 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 pie dish. Trim the edges and, ideally, cover with cling film or foil and chill again for another 20 minutes before filling and baking. To use the pastry, turn the dough out onto a lightly floured work surface. Gently shape 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 pie dish. Trim the edges and, ideally, cover with cling film or foil and chill again for another 20 minutes before filling and baking."
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} | f78aeedd2ba5d8e6e56fa51e7c1cc9844ad89566c6de4c921e93f0f36bc23c48 | Potato and butter pie with mushroom bourguignon recipe
For the filling, pour 1 litre/1¾ pints cold water into a medium pan and bring to the boil. Peel the potatoes and cut into roughly 5mm-thick slices. Carefully drop the potatoes into the hot water and return to the boil. Cook for 4–5 minutes, or until just tender but not breaking apart. Drain in a colander and rinse under cold running water until cold. Leave to drain.Melt 25g/1oz of the butter in a large non-stick frying pan and put the rest back in the fridge. Fry the onion over a medium heat for 5 minutes, or until fairly soft and lightly browned, stirring regularly. Remove from the heat. Preheat the oven to 200C/180C Fan/Gas 6. Put a baking tray in the oven to preheat.To make the pastry, put the flour, butter and cheese in a food processor and pulse until the mixture resembles fine breadcrumbs. With the motor running, add the beaten egg and water and process just until the mixture starts to come together. Add an extra 2–3 tablespoons cold water, if needed to bring the dough together. Remove the blade and take the pastry out of the food processor. Knead lightly until the dough forms a ball. Weigh the pastry and take off 250g/9oz for the pie lid. Roll into a ball and set aside. Gather the rest of the pastry into a ball and flatten slightly.Roll the flattened pastry out on a lightly floured surface, turning every couple of rolls until around 4mm thick and 4cm/1½in larger than a 23cm/9in round pie dish. Lift the pastry over the rolling pin and drop gently into the pie dish. Press the pastry firmly into the base of the dish and up the sides, making sure there are no air bubbles. Leave the excess pastry overhanging the sides.Arrange a third of the cooled potato slices in the pie dish, dot with a third of the reserved butter and season with salt and pepper. Scatter half of the fried onions over the top. Add another third of the potatoes and butter; season well and top with the rest of the onions. Finish with the remaining potatoes and butter and more seasoning. Brush the rim of the pastry with beaten egg. Roll out the reserved ball of pastry in the same way to make the pie lid. Cover the pie with the pastry lid and press the edges together firmly to seal. Trim the edges with a knife and crimp if you like. Make a couple of small holes in the centre of the pie with the tip of a knife. Brush the top of the pie generously with beaten egg.Bake on the preheat tray in the centre of the oven for about 45 minutes, or until the pie is golden-brown all over and the potatoes are soft and piping hot. (You can check that the potatoes are ready by poking a skewer through the hole in the top of the pastry – it should slide in easily.)Meanwhile make the bourguignon. Heat the olive oil in a large ovenproof casserole and add the shallots and carrots. Fry over a high heat, stirring regularly, until they are dappled with dark brown patches. Sprinkle over the sugar and continue to cook for another couple of minutes to help caramelise. Remove from the casserole and set aside.Add the sunflower oil and butter to the casserole. When it starts to foam, add the mushrooms and cook on a high heat until they have reduced down (you might need to do this in batches). Return the onions and carrots to the casserole and season generously with salt and pepper.Add the herbs, then pour in the red wine. Bring to the boil and leave to bubble until the wine has reduced by at least a third. Add the stock, mushroom ketchup and mustard and stir until completely combined. Return to the boil, then turn down to a simmer and cover with the lid. Cook for half an hour, until the vegetables are completely tender. Remove the thyme stalk and bay leaves.Preheat the grill to high.Mix the crumbled crumbled cheese with the crushed crisps. Sprinkle over the mushroom bourguignon and put under the grill for a few minutes until the cheese has melted. Serve a slice of the pie with the cheesy mushroom bourguignon. Garnish with the chopped parsley. For the filling, pour 1 litre/1¾ pints cold water into a medium pan and bring to the boil. Peel the potatoes and cut into roughly 5mm-thick slices. Carefully drop the potatoes into the hot water and return to the boil. Cook for 4–5 minutes, or until just tender but not breaking apart. Drain in a colander and rinse under cold running water until cold. Leave to drain. For the filling, pour 1 litre/1¾ pints cold water into a medium pan and bring to the boil. Peel the potatoes and cut into roughly 5mm-thick slices. Carefully drop the potatoes into the hot water and return to the boil. Cook for 4–5 minutes, or until just tender but not breaking apart. Drain in a colander and rinse under cold running water until cold. Leave to drain. Melt 25g/1oz of the butter in a large non-stick frying pan and put the rest back in the fridge. Fry the onion over a medium heat for 5 minutes, or until fairly soft and lightly browned, stirring regularly. Remove from the heat. Melt 25g/1oz of the butter in a large non-stick frying pan and put the rest back in the fridge. Fry the onion over a medium heat for 5 minutes, or until fairly soft and lightly browned, stirring regularly. Remove from the heat. Preheat the oven to 200C/180C Fan/Gas 6. Put a baking tray in the oven to preheat. Preheat the oven to 200C/180C Fan/Gas 6. Put a baking tray in the oven to preheat. To make the pastry, put the flour, butter and cheese in a food processor and pulse until the mixture resembles fine breadcrumbs. With the motor running, add the beaten egg and water and process just until the mixture starts to come together. Add an extra 2–3 tablespoons cold water, if needed to bring the dough together. To make the pastry, put the flour, butter and cheese in a food processor and pulse until the mixture resembles fine breadcrumbs. With the motor running, add the beaten egg and water and process just until the mixture starts to come together. Add an extra 2–3 tablespoons cold water, if needed to bring the dough together. Remove the blade and take the pastry out of the food processor. Knead lightly until the dough forms a ball. Weigh the pastry and take off 250g/9oz for the pie lid. Roll into a ball and set aside. Gather the rest of the pastry into a ball and flatten slightly. Remove the blade and take the pastry out of the food processor. Knead lightly until the dough forms a ball. Weigh the pastry and take off 250g/9oz for the pie lid. Roll into a ball and set aside. Gather the rest of the pastry into a ball and flatten slightly. Roll the flattened pastry out on a lightly floured surface, turning every couple of rolls until around 4mm thick and 4cm/1½in larger than a 23cm/9in round pie dish. Lift the pastry over the rolling pin and drop gently into the pie dish. Press the pastry firmly into the base of the dish and up the sides, making sure there are no air bubbles. Leave the excess pastry overhanging the sides. Roll the flattened pastry out on a lightly floured surface, turning every couple of rolls until around 4mm thick and 4cm/1½in larger than a 23cm/9in round pie dish. Lift the pastry over the rolling pin and drop gently into the pie dish. Press the pastry firmly into the base of the dish and up the sides, making sure there are no air bubbles. Leave the excess pastry overhanging the sides. Arrange a third of the cooled potato slices in the pie dish, dot with a third of the reserved butter and season with salt and pepper. Scatter half of the fried onions over the top. Add another third of the potatoes and butter; season well and top with the rest of the onions. Finish with the remaining potatoes and butter and more seasoning. Brush the rim of the pastry with beaten egg. Arrange a third of the cooled potato slices in the pie dish, dot with a third of the reserved butter and season with salt and pepper. Scatter half of the fried onions over the top. Add another third of the potatoes and butter; season well and top with the rest of the onions. Finish with the remaining potatoes and butter and more seasoning. Brush the rim of the pastry with beaten egg. Roll out the reserved ball of pastry in the same way to make the pie lid. Cover the pie with the pastry lid and press the edges together firmly to seal. Trim the edges with a knife and crimp if you like. Make a couple of small holes in the centre of the pie with the tip of a knife. Brush the top of the pie generously with beaten egg. Roll out the reserved ball of pastry in the same way to make the pie lid. Cover the pie with the pastry lid and press the edges together firmly to seal. Trim the edges with a knife and crimp if you like. Make a couple of small holes in the centre of the pie with the tip of a knife. Brush the top of the pie generously with beaten egg. Bake on the preheat tray in the centre of the oven for about 45 minutes, or until the pie is golden-brown all over and the potatoes are soft and piping hot. (You can check that the potatoes are ready by poking a skewer through the hole in the top of the pastry – it should slide in easily.) Bake on the preheat tray in the centre of the oven for about 45 minutes, or until the pie is golden-brown all over and the potatoes are soft and piping hot. (You can check that the potatoes are ready by poking a skewer through the hole in the top of the pastry – it should slide in easily.) Meanwhile make the bourguignon. Heat the olive oil in a large ovenproof casserole and add the shallots and carrots. Fry over a high heat, stirring regularly, until they are dappled with dark brown patches. Meanwhile make the bourguignon. Heat the olive oil in a large ovenproof casserole and add the shallots and carrots. Fry over a high heat, stirring regularly, until they are dappled with dark brown patches. Sprinkle over the sugar and continue to cook for another couple of minutes to help caramelise. Remove from the casserole and set aside. Sprinkle over the sugar and continue to cook for another couple of minutes to help caramelise. Remove from the casserole and set aside. Add the sunflower oil and butter to the casserole. When it starts to foam, add the mushrooms and cook on a high heat until they have reduced down (you might need to do this in batches). Return the onions and carrots to the casserole and season generously with salt and pepper. Add the sunflower oil and butter to the casserole. When it starts to foam, add the mushrooms and cook on a high heat until they have reduced down (you might need to do this in batches). Return the onions and carrots to the casserole and season generously with salt and pepper. Add the herbs, then pour in the red wine. Bring to the boil and leave to bubble until the wine has reduced by at least a third. Add the stock, mushroom ketchup and mustard and stir until completely combined. Add the herbs, then pour in the red wine. Bring to the boil and leave to bubble until the wine has reduced by at least a third. Add the stock, mushroom ketchup and mustard and stir until completely combined. Return to the boil, then turn down to a simmer and cover with the lid. Cook for half an hour, until the vegetables are completely tender. Remove the thyme stalk and bay leaves. Return to the boil, then turn down to a simmer and cover with the lid. Cook for half an hour, until the vegetables are completely tender. Remove the thyme stalk and bay leaves. Preheat the grill to high. Preheat the grill to high. Mix the crumbled crumbled cheese with the crushed crisps. Sprinkle over the mushroom bourguignon and put under the grill for a few minutes until the cheese has melted. Mix the crumbled crumbled cheese with the crushed crisps. Sprinkle over the mushroom bourguignon and put under the grill for a few minutes until the cheese has melted. Serve a slice of the pie with the cheesy mushroom bourguignon. Garnish with the chopped parsley. Serve a slice of the pie with the cheesy mushroom bourguignon. Garnish with the chopped parsley. | {
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"title": "Potato and butter pie with mushroom bourguignon recipe",
"content": "For the filling, pour 1 litre/1¾ pints cold water into a medium pan and bring to the boil. Peel the potatoes and cut into roughly 5mm-thick slices. Carefully drop the potatoes into the hot water and return to the boil. Cook for 4–5 minutes, or until just tender but not breaking apart. Drain in a colander and rinse under cold running water until cold. Leave to drain.Melt 25g/1oz of the butter in a large non-stick frying pan and put the rest back in the fridge. Fry the onion over a medium heat for 5 minutes, or until fairly soft and lightly browned, stirring regularly. Remove from the heat. Preheat the oven to 200C/180C Fan/Gas 6. Put a baking tray in the oven to preheat.To make the pastry, put the flour, butter and cheese in a food processor and pulse until the mixture resembles fine breadcrumbs. With the motor running, add the beaten egg and water and process just until the mixture starts to come together. Add an extra 2–3 tablespoons cold water, if needed to bring the dough together. Remove the blade and take the pastry out of the food processor. Knead lightly until the dough forms a ball. Weigh the pastry and take off 250g/9oz for the pie lid. Roll into a ball and set aside. Gather the rest of the pastry into a ball and flatten slightly.Roll the flattened pastry out on a lightly floured surface, turning every couple of rolls until around 4mm thick and 4cm/1½in larger than a 23cm/9in round pie dish. Lift the pastry over the rolling pin and drop gently into the pie dish. Press the pastry firmly into the base of the dish and up the sides, making sure there are no air bubbles. Leave the excess pastry overhanging the sides.Arrange a third of the cooled potato slices in the pie dish, dot with a third of the reserved butter and season with salt and pepper. Scatter half of the fried onions over the top. Add another third of the potatoes and butter; season well and top with the rest of the onions. Finish with the remaining potatoes and butter and more seasoning. Brush the rim of the pastry with beaten egg. Roll out the reserved ball of pastry in the same way to make the pie lid. Cover the pie with the pastry lid and press the edges together firmly to seal. Trim the edges with a knife and crimp if you like. Make a couple of small holes in the centre of the pie with the tip of a knife. Brush the top of the pie generously with beaten egg.Bake on the preheat tray in the centre of the oven for about 45 minutes, or until the pie is golden-brown all over and the potatoes are soft and piping hot. (You can check that the potatoes are ready by poking a skewer through the hole in the top of the pastry – it should slide in easily.)Meanwhile make the bourguignon. Heat the olive oil in a large ovenproof casserole and add the shallots and carrots. Fry over a high heat, stirring regularly, until they are dappled with dark brown patches. Sprinkle over the sugar and continue to cook for another couple of minutes to help caramelise. Remove from the casserole and set aside.Add the sunflower oil and butter to the casserole. When it starts to foam, add the mushrooms and cook on a high heat until they have reduced down (you might need to do this in batches). Return the onions and carrots to the casserole and season generously with salt and pepper.Add the herbs, then pour in the red wine. Bring to the boil and leave to bubble until the wine has reduced by at least a third. Add the stock, mushroom ketchup and mustard and stir until completely combined. Return to the boil, then turn down to a simmer and cover with the lid. Cook for half an hour, until the vegetables are completely tender. Remove the thyme stalk and bay leaves.Preheat the grill to high.Mix the crumbled crumbled cheese with the crushed crisps. Sprinkle over the mushroom bourguignon and put under the grill for a few minutes until the cheese has melted. Serve a slice of the pie with the cheesy mushroom bourguignon. Garnish with the chopped parsley. For the filling, pour 1 litre/1¾ pints cold water into a medium pan and bring to the boil. Peel the potatoes and cut into roughly 5mm-thick slices. Carefully drop the potatoes into the hot water and return to the boil. Cook for 4–5 minutes, or until just tender but not breaking apart. Drain in a colander and rinse under cold running water until cold. Leave to drain. For the filling, pour 1 litre/1¾ pints cold water into a medium pan and bring to the boil. Peel the potatoes and cut into roughly 5mm-thick slices. Carefully drop the potatoes into the hot water and return to the boil. Cook for 4–5 minutes, or until just tender but not breaking apart. Drain in a colander and rinse under cold running water until cold. Leave to drain. Melt 25g/1oz of the butter in a large non-stick frying pan and put the rest back in the fridge. Fry the onion over a medium heat for 5 minutes, or until fairly soft and lightly browned, stirring regularly. Remove from the heat. Melt 25g/1oz of the butter in a large non-stick frying pan and put the rest back in the fridge. Fry the onion over a medium heat for 5 minutes, or until fairly soft and lightly browned, stirring regularly. Remove from the heat. Preheat the oven to 200C/180C Fan/Gas 6. Put a baking tray in the oven to preheat. Preheat the oven to 200C/180C Fan/Gas 6. Put a baking tray in the oven to preheat. To make the pastry, put the flour, butter and cheese in a food processor and pulse until the mixture resembles fine breadcrumbs. With the motor running, add the beaten egg and water and process just until the mixture starts to come together. Add an extra 2–3 tablespoons cold water, if needed to bring the dough together. To make the pastry, put the flour, butter and cheese in a food processor and pulse until the mixture resembles fine breadcrumbs. With the motor running, add the beaten egg and water and process just until the mixture starts to come together. Add an extra 2–3 tablespoons cold water, if needed to bring the dough together. Remove the blade and take the pastry out of the food processor. Knead lightly until the dough forms a ball. Weigh the pastry and take off 250g/9oz for the pie lid. Roll into a ball and set aside. Gather the rest of the pastry into a ball and flatten slightly. Remove the blade and take the pastry out of the food processor. Knead lightly until the dough forms a ball. Weigh the pastry and take off 250g/9oz for the pie lid. Roll into a ball and set aside. Gather the rest of the pastry into a ball and flatten slightly. Roll the flattened pastry out on a lightly floured surface, turning every couple of rolls until around 4mm thick and 4cm/1½in larger than a 23cm/9in round pie dish. Lift the pastry over the rolling pin and drop gently into the pie dish. Press the pastry firmly into the base of the dish and up the sides, making sure there are no air bubbles. Leave the excess pastry overhanging the sides. Roll the flattened pastry out on a lightly floured surface, turning every couple of rolls until around 4mm thick and 4cm/1½in larger than a 23cm/9in round pie dish. Lift the pastry over the rolling pin and drop gently into the pie dish. Press the pastry firmly into the base of the dish and up the sides, making sure there are no air bubbles. Leave the excess pastry overhanging the sides. Arrange a third of the cooled potato slices in the pie dish, dot with a third of the reserved butter and season with salt and pepper. Scatter half of the fried onions over the top. Add another third of the potatoes and butter; season well and top with the rest of the onions. Finish with the remaining potatoes and butter and more seasoning. Brush the rim of the pastry with beaten egg. Arrange a third of the cooled potato slices in the pie dish, dot with a third of the reserved butter and season with salt and pepper. Scatter half of the fried onions over the top. Add another third of the potatoes and butter; season well and top with the rest of the onions. Finish with the remaining potatoes and butter and more seasoning. Brush the rim of the pastry with beaten egg. Roll out the reserved ball of pastry in the same way to make the pie lid. Cover the pie with the pastry lid and press the edges together firmly to seal. Trim the edges with a knife and crimp if you like. Make a couple of small holes in the centre of the pie with the tip of a knife. Brush the top of the pie generously with beaten egg. Roll out the reserved ball of pastry in the same way to make the pie lid. Cover the pie with the pastry lid and press the edges together firmly to seal. Trim the edges with a knife and crimp if you like. Make a couple of small holes in the centre of the pie with the tip of a knife. Brush the top of the pie generously with beaten egg. Bake on the preheat tray in the centre of the oven for about 45 minutes, or until the pie is golden-brown all over and the potatoes are soft and piping hot. (You can check that the potatoes are ready by poking a skewer through the hole in the top of the pastry – it should slide in easily.) Bake on the preheat tray in the centre of the oven for about 45 minutes, or until the pie is golden-brown all over and the potatoes are soft and piping hot. (You can check that the potatoes are ready by poking a skewer through the hole in the top of the pastry – it should slide in easily.) Meanwhile make the bourguignon. Heat the olive oil in a large ovenproof casserole and add the shallots and carrots. Fry over a high heat, stirring regularly, until they are dappled with dark brown patches. Meanwhile make the bourguignon. Heat the olive oil in a large ovenproof casserole and add the shallots and carrots. Fry over a high heat, stirring regularly, until they are dappled with dark brown patches. Sprinkle over the sugar and continue to cook for another couple of minutes to help caramelise. Remove from the casserole and set aside. Sprinkle over the sugar and continue to cook for another couple of minutes to help caramelise. Remove from the casserole and set aside. Add the sunflower oil and butter to the casserole. When it starts to foam, add the mushrooms and cook on a high heat until they have reduced down (you might need to do this in batches). Return the onions and carrots to the casserole and season generously with salt and pepper. Add the sunflower oil and butter to the casserole. When it starts to foam, add the mushrooms and cook on a high heat until they have reduced down (you might need to do this in batches). Return the onions and carrots to the casserole and season generously with salt and pepper. Add the herbs, then pour in the red wine. Bring to the boil and leave to bubble until the wine has reduced by at least a third. Add the stock, mushroom ketchup and mustard and stir until completely combined. Add the herbs, then pour in the red wine. Bring to the boil and leave to bubble until the wine has reduced by at least a third. Add the stock, mushroom ketchup and mustard and stir until completely combined. Return to the boil, then turn down to a simmer and cover with the lid. Cook for half an hour, until the vegetables are completely tender. Remove the thyme stalk and bay leaves. Return to the boil, then turn down to a simmer and cover with the lid. Cook for half an hour, until the vegetables are completely tender. Remove the thyme stalk and bay leaves. Preheat the grill to high. Preheat the grill to high. Mix the crumbled crumbled cheese with the crushed crisps. Sprinkle over the mushroom bourguignon and put under the grill for a few minutes until the cheese has melted. Mix the crumbled crumbled cheese with the crushed crisps. Sprinkle over the mushroom bourguignon and put under the grill for a few minutes until the cheese has melted. Serve a slice of the pie with the cheesy mushroom bourguignon. Garnish with the chopped parsley. Serve a slice of the pie with the cheesy mushroom bourguignon. Garnish with the chopped parsley."
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} | 3a265374a1897ab0651ef230dcb28c563a270779388766a243200a56a6191c50 | Prosciutto, Manchego and onion soda breads recipe
An average of 4.8 out of 5 stars from 8 ratings Try this delicious quick bread at a picnic - with a cheese, prosciutto and caramelised onion topping it will make a lovely change from sandwiches. 2 tbsp olive oil1 large red onion, finely sliced3 tbsp balsamic vinegar1½ tbsp soft brown sugar450g/1lb plain white flour1 tsp bicarbonate of soda1 tsp table salt30g/1oz cold unsalted butter, diced80g/2¾oz prosciutto, torn200g/7oz Manchego cheese, diced small handful basil leaves, torn into small pieces300ml/10fl oz buttermilk1 tbsp butter, melted 2 tbsp olive oil 1 large red onion, finely sliced 3 tbsp balsamic vinegar 1½ tbsp soft brown sugar 450g/1lb plain white flour 1 tsp bicarbonate of soda 1 tsp table salt 30g/1oz cold unsalted butter, diced 80g/2¾oz prosciutto, torn 200g/7oz Manchego cheese, diced small handful basil leaves, torn into small pieces 300ml/10fl oz buttermilk 1 tbsp butter, melted Method Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking parchment.Warm the oil in a non-stick frying pan over medium-high heat. Once hot, add the red onions and stir. Reduce the heat, cover with a lid and cook for 15 minutes. Add the vinegar and sugar, increase the heat slightly, and cook, uncovered, for a further 5 minutes. Set aside to cool completely.Sift the flour, bicarbonate of soda and salt into a bowl. Using your fingertips, rub in the butter until it resembles breadcrumbs.Reserve 1 tablespoon of the cooked onions, a small handful of cheese and a small amount of prosciutto for the topping. Add the remaining onions, prosciutto and cheese to the flour mixture. Add the basil and toss to incorporate. In a jug mix the buttermilk with 25ml/1fl oz water. Make a well in the middle of the flour mixture and add three-quarters of the thinned buttermilk. Mix using a lightly floured hand or a table knife until it comes together into a rough but soft and sticky dough. Add a little more thinned buttermilk if the dough feels dry and won’t come together.Turn the dough out onto a lightly floured work surface, roughly shape and transfer to the prepared baking trays. Flatten the loaf to about 4cm/1½in thick. Dust with a little flour and score the top using a sharp knife. Cover with the reserved onions, prosciutto and cheese. Bake for 35-40 minutes or until golden-brown and the loaf sounds hollow when tapped on the base. Cover the top with foil if it’s starting to brown too much.Transfer to a wire rack, brush liberally with melted butter and allow to cool before eating. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking parchment. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking parchment. Warm the oil in a non-stick frying pan over medium-high heat. Once hot, add the red onions and stir. Reduce the heat, cover with a lid and cook for 15 minutes. Add the vinegar and sugar, increase the heat slightly, and cook, uncovered, for a further 5 minutes. Set aside to cool completely. Warm the oil in a non-stick frying pan over medium-high heat. Once hot, add the red onions and stir. Reduce the heat, cover with a lid and cook for 15 minutes. Add the vinegar and sugar, increase the heat slightly, and cook, uncovered, for a further 5 minutes. Set aside to cool completely. Sift the flour, bicarbonate of soda and salt into a bowl. Using your fingertips, rub in the butter until it resembles breadcrumbs. Sift the flour, bicarbonate of soda and salt into a bowl. Using your fingertips, rub in the butter until it resembles breadcrumbs. Reserve 1 tablespoon of the cooked onions, a small handful of cheese and a small amount of prosciutto for the topping. Add the remaining onions, prosciutto and cheese to the flour mixture. Add the basil and toss to incorporate. Reserve 1 tablespoon of the cooked onions, a small handful of cheese and a small amount of prosciutto for the topping. Add the remaining onions, prosciutto and cheese to the flour mixture. Add the basil and toss to incorporate. In a jug mix the buttermilk with 25ml/1fl oz water. Make a well in the middle of the flour mixture and add three-quarters of the thinned buttermilk. Mix using a lightly floured hand or a table knife until it comes together into a rough but soft and sticky dough. Add a little more thinned buttermilk if the dough feels dry and won’t come together. In a jug mix the buttermilk with 25ml/1fl oz water. Make a well in the middle of the flour mixture and add three-quarters of the thinned buttermilk. Mix using a lightly floured hand or a table knife until it comes together into a rough but soft and sticky dough. Add a little more thinned buttermilk if the dough feels dry and won’t come together. Turn the dough out onto a lightly floured work surface, roughly shape and transfer to the prepared baking trays. Flatten the loaf to about 4cm/1½in thick. Dust with a little flour and score the top using a sharp knife. Cover with the reserved onions, prosciutto and cheese. Turn the dough out onto a lightly floured work surface, roughly shape and transfer to the prepared baking trays. Flatten the loaf to about 4cm/1½in thick. Dust with a little flour and score the top using a sharp knife. Cover with the reserved onions, prosciutto and cheese. Bake for 35-40 minutes or until golden-brown and the loaf sounds hollow when tapped on the base. Cover the top with foil if it’s starting to brown too much. Bake for 35-40 minutes or until golden-brown and the loaf sounds hollow when tapped on the base. Cover the top with foil if it’s starting to brown too much. Transfer to a wire rack, brush liberally with melted butter and allow to cool before eating. Transfer to a wire rack, brush liberally with melted butter and allow to cool before eating. | {
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"content": "An average of 4.8 out of 5 stars from 8 ratings Try this delicious quick bread at a picnic - with a cheese, prosciutto and caramelised onion topping it will make a lovely change from sandwiches. 2 tbsp olive oil1 large red onion, finely sliced3 tbsp balsamic vinegar1½ tbsp soft brown sugar450g/1lb plain white flour1 tsp bicarbonate of soda1 tsp table salt30g/1oz cold unsalted butter, diced80g/2¾oz prosciutto, torn200g/7oz Manchego cheese, diced small handful basil leaves, torn into small pieces300ml/10fl oz buttermilk1 tbsp butter, melted 2 tbsp olive oil 1 large red onion, finely sliced 3 tbsp balsamic vinegar 1½ tbsp soft brown sugar 450g/1lb plain white flour 1 tsp bicarbonate of soda 1 tsp table salt 30g/1oz cold unsalted butter, diced 80g/2¾oz prosciutto, torn 200g/7oz Manchego cheese, diced small handful basil leaves, torn into small pieces 300ml/10fl oz buttermilk 1 tbsp butter, melted Method Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking parchment.Warm the oil in a non-stick frying pan over medium-high heat. Once hot, add the red onions and stir. Reduce the heat, cover with a lid and cook for 15 minutes. Add the vinegar and sugar, increase the heat slightly, and cook, uncovered, for a further 5 minutes. Set aside to cool completely.Sift the flour, bicarbonate of soda and salt into a bowl. Using your fingertips, rub in the butter until it resembles breadcrumbs.Reserve 1 tablespoon of the cooked onions, a small handful of cheese and a small amount of prosciutto for the topping. Add the remaining onions, prosciutto and cheese to the flour mixture. Add the basil and toss to incorporate. In a jug mix the buttermilk with 25ml/1fl oz water. Make a well in the middle of the flour mixture and add three-quarters of the thinned buttermilk. Mix using a lightly floured hand or a table knife until it comes together into a rough but soft and sticky dough. Add a little more thinned buttermilk if the dough feels dry and won’t come together.Turn the dough out onto a lightly floured work surface, roughly shape and transfer to the prepared baking trays. Flatten the loaf to about 4cm/1½in thick. Dust with a little flour and score the top using a sharp knife. Cover with the reserved onions, prosciutto and cheese. Bake for 35-40 minutes or until golden-brown and the loaf sounds hollow when tapped on the base. Cover the top with foil if it’s starting to brown too much.Transfer to a wire rack, brush liberally with melted butter and allow to cool before eating. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking parchment. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking parchment. Warm the oil in a non-stick frying pan over medium-high heat. Once hot, add the red onions and stir. Reduce the heat, cover with a lid and cook for 15 minutes. Add the vinegar and sugar, increase the heat slightly, and cook, uncovered, for a further 5 minutes. Set aside to cool completely. Warm the oil in a non-stick frying pan over medium-high heat. Once hot, add the red onions and stir. Reduce the heat, cover with a lid and cook for 15 minutes. Add the vinegar and sugar, increase the heat slightly, and cook, uncovered, for a further 5 minutes. Set aside to cool completely. Sift the flour, bicarbonate of soda and salt into a bowl. Using your fingertips, rub in the butter until it resembles breadcrumbs. Sift the flour, bicarbonate of soda and salt into a bowl. Using your fingertips, rub in the butter until it resembles breadcrumbs. Reserve 1 tablespoon of the cooked onions, a small handful of cheese and a small amount of prosciutto for the topping. Add the remaining onions, prosciutto and cheese to the flour mixture. Add the basil and toss to incorporate. Reserve 1 tablespoon of the cooked onions, a small handful of cheese and a small amount of prosciutto for the topping. Add the remaining onions, prosciutto and cheese to the flour mixture. Add the basil and toss to incorporate. In a jug mix the buttermilk with 25ml/1fl oz water. Make a well in the middle of the flour mixture and add three-quarters of the thinned buttermilk. Mix using a lightly floured hand or a table knife until it comes together into a rough but soft and sticky dough. Add a little more thinned buttermilk if the dough feels dry and won’t come together. In a jug mix the buttermilk with 25ml/1fl oz water. Make a well in the middle of the flour mixture and add three-quarters of the thinned buttermilk. Mix using a lightly floured hand or a table knife until it comes together into a rough but soft and sticky dough. Add a little more thinned buttermilk if the dough feels dry and won’t come together. Turn the dough out onto a lightly floured work surface, roughly shape and transfer to the prepared baking trays. Flatten the loaf to about 4cm/1½in thick. Dust with a little flour and score the top using a sharp knife. Cover with the reserved onions, prosciutto and cheese. Turn the dough out onto a lightly floured work surface, roughly shape and transfer to the prepared baking trays. Flatten the loaf to about 4cm/1½in thick. Dust with a little flour and score the top using a sharp knife. Cover with the reserved onions, prosciutto and cheese. Bake for 35-40 minutes or until golden-brown and the loaf sounds hollow when tapped on the base. Cover the top with foil if it’s starting to brown too much. Bake for 35-40 minutes or until golden-brown and the loaf sounds hollow when tapped on the base. Cover the top with foil if it’s starting to brown too much. Transfer to a wire rack, brush liberally with melted butter and allow to cool before eating. Transfer to a wire rack, brush liberally with melted butter and allow to cool before eating."
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} | 5d2aad31bba18cd5f1fd074c985863b2ece69a108ca35bf2fea8f00d0ab624d6 | Tiger bread recipe
An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crackle_top_bread_97187_16x9.jpg You'll be amazed how easy it is to make tiger bread. With it's crackly top, crunchy crust and light interior, you won't just be saving it for special occasions. Perfect with a big bowl of soup. 400g/14oz strong white bread flour, plus extra for dusting7g sachet fast-action dried yeast (or 1½ tsp)1½ tsp salta little sunflower oil (or oil spray) 400g/14oz strong white bread flour, plus extra for dusting 7g sachet fast-action dried yeast (or 1½ tsp) 1½ tsp salt a little sunflower oil (or oil spray) 50g/1¾oz rice flour1½ tsp caster sugar½ tsp fast-action dried yeast¼ tsp salt2 tsp vegetable oil, or 1 tsp vegetable oil and 1 tsp sesame oil 50g/1¾oz rice flour 1½ tsp caster sugar ½ tsp fast-action dried yeast ¼ tsp salt 2 tsp vegetable oil, or 1 tsp vegetable oil and 1 tsp sesame oil Method To make the bread, put the flours, yeast and salt into a large bowl (or a freestanding food mixer with a dough hook) and give a quick mix to combine. Add 275ml/9¾fl oz of water, and mix with your hands (or the mixer on low) until the dough comes together. Either turn out on to a floured surface and knead for 10 minutes, or increase the speed of the mixer to high and knead for 8 minutes. The dough should be smooth, springy and elastic.Lightly grease a large clean bowl with oil and add the dough. Cover with a large plastic bag, cling film or a damp tea towel. Allow to prove in a warm place for about 30–45 minutes or until it has nearly doubled in size. For the topping, mix the rice flour in a small bowl with the sugar, yeast and salt. Stir in the oil and 25ml/1fl oz of warm water until it forms a thickish paste – the consistency should be easily spreadable, if it's too thick add a little more warm water. Cover and set aside in a warm area until ready to use.To check that the dough is risen enough, dip your finger in some flour and then dip it into the side of the bread making a small indent. If the dough springs back halfway it is ready. Once the dough has sufficiently proved, knock it back and reshape. Sprinkle a little more flour on the work top and pull the edges of the dough down to the bottom to create a ball shape. Rotate the dough with your hands, cupping it round the bottom of the ball, to shape it into tight ball with a smooth top. Transfer to a floured baking tray.Leave to proof again until nearly doubled in size. After about 20 minutes, use your hands to rub the topping paste all over the top and sides of the bread in a nice even layer, then leave to finish proofing. Preheat the oven to 200C/190C Fan/Gas 6.Bake the bread for 25–30 minutes. The bread should be crackled on top and sound hollow on the bottom when tapped (use a clean tea towel to protect your hands. Once ready, remove it from the oven and allow to cool on a wire rack before slicing. To make the bread, put the flours, yeast and salt into a large bowl (or a freestanding food mixer with a dough hook) and give a quick mix to combine. Add 275ml/9¾fl oz of water, and mix with your hands (or the mixer on low) until the dough comes together. Either turn out on to a floured surface and knead for 10 minutes, or increase the speed of the mixer to high and knead for 8 minutes. The dough should be smooth, springy and elastic. To make the bread, put the flours, yeast and salt into a large bowl (or a freestanding food mixer with a dough hook) and give a quick mix to combine. Add 275ml/9¾fl oz of water, and mix with your hands (or the mixer on low) until the dough comes together. Either turn out on to a floured surface and knead for 10 minutes, or increase the speed of the mixer to high and knead for 8 minutes. The dough should be smooth, springy and elastic. Lightly grease a large clean bowl with oil and add the dough. Cover with a large plastic bag, cling film or a damp tea towel. Allow to prove in a warm place for about 30–45 minutes or until it has nearly doubled in size. Lightly grease a large clean bowl with oil and add the dough. Cover with a large plastic bag, cling film or a damp tea towel. Allow to prove in a warm place for about 30–45 minutes or until it has nearly doubled in size. For the topping, mix the rice flour in a small bowl with the sugar, yeast and salt. Stir in the oil and 25ml/1fl oz of warm water until it forms a thickish paste – the consistency should be easily spreadable, if it's too thick add a little more warm water. Cover and set aside in a warm area until ready to use. For the topping, mix the rice flour in a small bowl with the sugar, yeast and salt. Stir in the oil and 25ml/1fl oz of warm water until it forms a thickish paste – the consistency should be easily spreadable, if it's too thick add a little more warm water. Cover and set aside in a warm area until ready to use. To check that the dough is risen enough, dip your finger in some flour and then dip it into the side of the bread making a small indent. If the dough springs back halfway it is ready. To check that the dough is risen enough, dip your finger in some flour and then dip it into the side of the bread making a small indent. If the dough springs back halfway it is ready. Once the dough has sufficiently proved, knock it back and reshape. Sprinkle a little more flour on the work top and pull the edges of the dough down to the bottom to create a ball shape. Rotate the dough with your hands, cupping it round the bottom of the ball, to shape it into tight ball with a smooth top. Transfer to a floured baking tray. Once the dough has sufficiently proved, knock it back and reshape. Sprinkle a little more flour on the work top and pull the edges of the dough down to the bottom to create a ball shape. Rotate the dough with your hands, cupping it round the bottom of the ball, to shape it into tight ball with a smooth top. Transfer to a floured baking tray. Leave to proof again until nearly doubled in size. After about 20 minutes, use your hands to rub the topping paste all over the top and sides of the bread in a nice even layer, then leave to finish proofing. Leave to proof again until nearly doubled in size. After about 20 minutes, use your hands to rub the topping paste all over the top and sides of the bread in a nice even layer, then leave to finish proofing. Preheat the oven to 200C/190C Fan/Gas 6. Preheat the oven to 200C/190C Fan/Gas 6. Bake the bread for 25–30 minutes. The bread should be crackled on top and sound hollow on the bottom when tapped (use a clean tea towel to protect your hands. Bake the bread for 25–30 minutes. The bread should be crackled on top and sound hollow on the bottom when tapped (use a clean tea towel to protect your hands. Once ready, remove it from the oven and allow to cool on a wire rack before slicing. Once ready, remove it from the oven and allow to cool on a wire rack before slicing. | {
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"title": "Tiger bread recipe",
"content": "An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crackle_top_bread_97187_16x9.jpg You'll be amazed how easy it is to make tiger bread. With it's crackly top, crunchy crust and light interior, you won't just be saving it for special occasions. Perfect with a big bowl of soup. 400g/14oz strong white bread flour, plus extra for dusting7g sachet fast-action dried yeast (or 1½ tsp)1½ tsp salta little sunflower oil (or oil spray) 400g/14oz strong white bread flour, plus extra for dusting 7g sachet fast-action dried yeast (or 1½ tsp) 1½ tsp salt a little sunflower oil (or oil spray) 50g/1¾oz rice flour1½ tsp caster sugar½ tsp fast-action dried yeast¼ tsp salt2 tsp vegetable oil, or 1 tsp vegetable oil and 1 tsp sesame oil 50g/1¾oz rice flour 1½ tsp caster sugar ½ tsp fast-action dried yeast ¼ tsp salt 2 tsp vegetable oil, or 1 tsp vegetable oil and 1 tsp sesame oil Method To make the bread, put the flours, yeast and salt into a large bowl (or a freestanding food mixer with a dough hook) and give a quick mix to combine. Add 275ml/9¾fl oz of water, and mix with your hands (or the mixer on low) until the dough comes together. Either turn out on to a floured surface and knead for 10 minutes, or increase the speed of the mixer to high and knead for 8 minutes. The dough should be smooth, springy and elastic.Lightly grease a large clean bowl with oil and add the dough. Cover with a large plastic bag, cling film or a damp tea towel. Allow to prove in a warm place for about 30–45 minutes or until it has nearly doubled in size. For the topping, mix the rice flour in a small bowl with the sugar, yeast and salt. Stir in the oil and 25ml/1fl oz of warm water until it forms a thickish paste – the consistency should be easily spreadable, if it's too thick add a little more warm water. Cover and set aside in a warm area until ready to use.To check that the dough is risen enough, dip your finger in some flour and then dip it into the side of the bread making a small indent. If the dough springs back halfway it is ready. Once the dough has sufficiently proved, knock it back and reshape. Sprinkle a little more flour on the work top and pull the edges of the dough down to the bottom to create a ball shape. Rotate the dough with your hands, cupping it round the bottom of the ball, to shape it into tight ball with a smooth top. Transfer to a floured baking tray.Leave to proof again until nearly doubled in size. After about 20 minutes, use your hands to rub the topping paste all over the top and sides of the bread in a nice even layer, then leave to finish proofing. Preheat the oven to 200C/190C Fan/Gas 6.Bake the bread for 25–30 minutes. The bread should be crackled on top and sound hollow on the bottom when tapped (use a clean tea towel to protect your hands. Once ready, remove it from the oven and allow to cool on a wire rack before slicing. To make the bread, put the flours, yeast and salt into a large bowl (or a freestanding food mixer with a dough hook) and give a quick mix to combine. Add 275ml/9¾fl oz of water, and mix with your hands (or the mixer on low) until the dough comes together. Either turn out on to a floured surface and knead for 10 minutes, or increase the speed of the mixer to high and knead for 8 minutes. The dough should be smooth, springy and elastic. To make the bread, put the flours, yeast and salt into a large bowl (or a freestanding food mixer with a dough hook) and give a quick mix to combine. Add 275ml/9¾fl oz of water, and mix with your hands (or the mixer on low) until the dough comes together. Either turn out on to a floured surface and knead for 10 minutes, or increase the speed of the mixer to high and knead for 8 minutes. The dough should be smooth, springy and elastic. Lightly grease a large clean bowl with oil and add the dough. Cover with a large plastic bag, cling film or a damp tea towel. Allow to prove in a warm place for about 30–45 minutes or until it has nearly doubled in size. Lightly grease a large clean bowl with oil and add the dough. Cover with a large plastic bag, cling film or a damp tea towel. Allow to prove in a warm place for about 30–45 minutes or until it has nearly doubled in size. For the topping, mix the rice flour in a small bowl with the sugar, yeast and salt. Stir in the oil and 25ml/1fl oz of warm water until it forms a thickish paste – the consistency should be easily spreadable, if it's too thick add a little more warm water. Cover and set aside in a warm area until ready to use. For the topping, mix the rice flour in a small bowl with the sugar, yeast and salt. Stir in the oil and 25ml/1fl oz of warm water until it forms a thickish paste – the consistency should be easily spreadable, if it's too thick add a little more warm water. Cover and set aside in a warm area until ready to use. To check that the dough is risen enough, dip your finger in some flour and then dip it into the side of the bread making a small indent. If the dough springs back halfway it is ready. To check that the dough is risen enough, dip your finger in some flour and then dip it into the side of the bread making a small indent. If the dough springs back halfway it is ready. Once the dough has sufficiently proved, knock it back and reshape. Sprinkle a little more flour on the work top and pull the edges of the dough down to the bottom to create a ball shape. Rotate the dough with your hands, cupping it round the bottom of the ball, to shape it into tight ball with a smooth top. Transfer to a floured baking tray. Once the dough has sufficiently proved, knock it back and reshape. Sprinkle a little more flour on the work top and pull the edges of the dough down to the bottom to create a ball shape. Rotate the dough with your hands, cupping it round the bottom of the ball, to shape it into tight ball with a smooth top. Transfer to a floured baking tray. Leave to proof again until nearly doubled in size. After about 20 minutes, use your hands to rub the topping paste all over the top and sides of the bread in a nice even layer, then leave to finish proofing. Leave to proof again until nearly doubled in size. After about 20 minutes, use your hands to rub the topping paste all over the top and sides of the bread in a nice even layer, then leave to finish proofing. Preheat the oven to 200C/190C Fan/Gas 6. Preheat the oven to 200C/190C Fan/Gas 6. Bake the bread for 25–30 minutes. The bread should be crackled on top and sound hollow on the bottom when tapped (use a clean tea towel to protect your hands. Bake the bread for 25–30 minutes. The bread should be crackled on top and sound hollow on the bottom when tapped (use a clean tea towel to protect your hands. Once ready, remove it from the oven and allow to cool on a wire rack before slicing. Once ready, remove it from the oven and allow to cool on a wire rack before slicing."
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} | 892aa273944216aba100dc3bcb3cb2ce26249f3501ace6fbe704cfd0eb0afe33 | No-knead bread recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/no-knead_bread_77284_16x9.jpg This simple no-knead bread recipe is a great one to have up your sleeve, and it’s perfect for sandwiches. You can adjust the recipe timings to make this loaf fit into your daily routine – see our tip to learn how. 500g/1lb 2oz strong white flour, plus extra for dusting7g (1 sachet) instant yeast10g/⅓oz saltvegetable oil, for greasing 500g/1lb 2oz strong white flour, plus extra for dusting 7g (1 sachet) instant yeast 10g/⅓oz salt vegetable oil, for greasing Method Mix the flour, yeast and salt together in a large bowl. Add 325ml/11fl oz warm water and scrunch the flour mixture and water together until no lumps of flour remain and you’re left with a scruffy ball of dough. Cover and set aside for 1–2 hours, or until doubled in size.Grease a 3lb/1.3kg loaf tin with a little vegetable oil. Tip the dough onto a lightly floured work surface. Gently tap the dough to flatten it, shaping it into a rough square. Bring the top edge of dough into the middle and press to seal, then bring the left and right sides into the middle. Roll the top edge of dough towards you a little at a time, pressing to seal it into itself as you roll. The tension in the dough should be noticeably increasing. When you have a large sausage shape, put the dough seam-side down into the loaf tin. Cover and leave in a warm place for 45 minutes to 1 hour, or until doubled in size.Preheat the oven to its highest setting (ideally using conventional heat rather than fan-assisted) and place a heavy-bottomed baking tray on the bottom of the oven to heat up. When the loaf has doubled in size, splash a small amount of water on top of it and place it on the middle shelf of the oven, throwing a small glass of ice-cold water into the preheated tray at the bottom of the oven. Close the oven door and immediately turn the heat down to 200C/180C Fan/Gas 6. Bake for 40 minutes, turning the tin around halfway through cooking. To check that the bread is cooked, tip it out of the tin and tap it underneath – it should sound hollow. If not, put it back into the tin and cook for a further 5 minutes. Remove the bread from the tin and leave on a wire rack to cool completely before slicing. Mix the flour, yeast and salt together in a large bowl. Add 325ml/11fl oz warm water and scrunch the flour mixture and water together until no lumps of flour remain and you’re left with a scruffy ball of dough. Cover and set aside for 1–2 hours, or until doubled in size. Mix the flour, yeast and salt together in a large bowl. Add 325ml/11fl oz warm water and scrunch the flour mixture and water together until no lumps of flour remain and you’re left with a scruffy ball of dough. Cover and set aside for 1–2 hours, or until doubled in size. Grease a 3lb/1.3kg loaf tin with a little vegetable oil. Tip the dough onto a lightly floured work surface. Gently tap the dough to flatten it, shaping it into a rough square. Bring the top edge of dough into the middle and press to seal, then bring the left and right sides into the middle. Roll the top edge of dough towards you a little at a time, pressing to seal it into itself as you roll. The tension in the dough should be noticeably increasing. When you have a large sausage shape, put the dough seam-side down into the loaf tin. Cover and leave in a warm place for 45 minutes to 1 hour, or until doubled in size. Grease a 3lb/1.3kg loaf tin with a little vegetable oil. Tip the dough onto a lightly floured work surface. Gently tap the dough to flatten it, shaping it into a rough square. Bring the top edge of dough into the middle and press to seal, then bring the left and right sides into the middle. Roll the top edge of dough towards you a little at a time, pressing to seal it into itself as you roll. The tension in the dough should be noticeably increasing. When you have a large sausage shape, put the dough seam-side down into the loaf tin. Cover and leave in a warm place for 45 minutes to 1 hour, or until doubled in size. Preheat the oven to its highest setting (ideally using conventional heat rather than fan-assisted) and place a heavy-bottomed baking tray on the bottom of the oven to heat up. Preheat the oven to its highest setting (ideally using conventional heat rather than fan-assisted) and place a heavy-bottomed baking tray on the bottom of the oven to heat up. When the loaf has doubled in size, splash a small amount of water on top of it and place it on the middle shelf of the oven, throwing a small glass of ice-cold water into the preheated tray at the bottom of the oven. Close the oven door and immediately turn the heat down to 200C/180C Fan/Gas 6. When the loaf has doubled in size, splash a small amount of water on top of it and place it on the middle shelf of the oven, throwing a small glass of ice-cold water into the preheated tray at the bottom of the oven. Close the oven door and immediately turn the heat down to 200C/180C Fan/Gas 6. Bake for 40 minutes, turning the tin around halfway through cooking. To check that the bread is cooked, tip it out of the tin and tap it underneath – it should sound hollow. If not, put it back into the tin and cook for a further 5 minutes. Remove the bread from the tin and leave on a wire rack to cool completely before slicing. Bake for 40 minutes, turning the tin around halfway through cooking. To check that the bread is cooked, tip it out of the tin and tap it underneath – it should sound hollow. If not, put it back into the tin and cook for a further 5 minutes. Remove the bread from the tin and leave on a wire rack to cool completely before slicing. Recipe tips By making the process a little longer you will also improve the flavour, rise and structure of the bread. To lengthen the process, simply use a little less yeast. For an initial rise of 12 hours, use ½ teaspoon of instant yeast when mixing the dough. For an initial rise of 6 hours, use 1½ teaspoons of instant yeast. After the first rise, continue to follow the recipe from step 2. | {
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"content": "An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/no-knead_bread_77284_16x9.jpg This simple no-knead bread recipe is a great one to have up your sleeve, and it’s perfect for sandwiches. You can adjust the recipe timings to make this loaf fit into your daily routine – see our tip to learn how. 500g/1lb 2oz strong white flour, plus extra for dusting7g (1 sachet) instant yeast10g/⅓oz saltvegetable oil, for greasing 500g/1lb 2oz strong white flour, plus extra for dusting 7g (1 sachet) instant yeast 10g/⅓oz salt vegetable oil, for greasing Method Mix the flour, yeast and salt together in a large bowl. Add 325ml/11fl oz warm water and scrunch the flour mixture and water together until no lumps of flour remain and you’re left with a scruffy ball of dough. Cover and set aside for 1–2 hours, or until doubled in size.Grease a 3lb/1.3kg loaf tin with a little vegetable oil. Tip the dough onto a lightly floured work surface. Gently tap the dough to flatten it, shaping it into a rough square. Bring the top edge of dough into the middle and press to seal, then bring the left and right sides into the middle. Roll the top edge of dough towards you a little at a time, pressing to seal it into itself as you roll. The tension in the dough should be noticeably increasing. When you have a large sausage shape, put the dough seam-side down into the loaf tin. Cover and leave in a warm place for 45 minutes to 1 hour, or until doubled in size.Preheat the oven to its highest setting (ideally using conventional heat rather than fan-assisted) and place a heavy-bottomed baking tray on the bottom of the oven to heat up. When the loaf has doubled in size, splash a small amount of water on top of it and place it on the middle shelf of the oven, throwing a small glass of ice-cold water into the preheated tray at the bottom of the oven. Close the oven door and immediately turn the heat down to 200C/180C Fan/Gas 6. Bake for 40 minutes, turning the tin around halfway through cooking. To check that the bread is cooked, tip it out of the tin and tap it underneath – it should sound hollow. If not, put it back into the tin and cook for a further 5 minutes. Remove the bread from the tin and leave on a wire rack to cool completely before slicing. Mix the flour, yeast and salt together in a large bowl. Add 325ml/11fl oz warm water and scrunch the flour mixture and water together until no lumps of flour remain and you’re left with a scruffy ball of dough. Cover and set aside for 1–2 hours, or until doubled in size. Mix the flour, yeast and salt together in a large bowl. Add 325ml/11fl oz warm water and scrunch the flour mixture and water together until no lumps of flour remain and you’re left with a scruffy ball of dough. Cover and set aside for 1–2 hours, or until doubled in size. Grease a 3lb/1.3kg loaf tin with a little vegetable oil. Tip the dough onto a lightly floured work surface. Gently tap the dough to flatten it, shaping it into a rough square. Bring the top edge of dough into the middle and press to seal, then bring the left and right sides into the middle. Roll the top edge of dough towards you a little at a time, pressing to seal it into itself as you roll. The tension in the dough should be noticeably increasing. When you have a large sausage shape, put the dough seam-side down into the loaf tin. Cover and leave in a warm place for 45 minutes to 1 hour, or until doubled in size. Grease a 3lb/1.3kg loaf tin with a little vegetable oil. Tip the dough onto a lightly floured work surface. Gently tap the dough to flatten it, shaping it into a rough square. Bring the top edge of dough into the middle and press to seal, then bring the left and right sides into the middle. Roll the top edge of dough towards you a little at a time, pressing to seal it into itself as you roll. The tension in the dough should be noticeably increasing. When you have a large sausage shape, put the dough seam-side down into the loaf tin. Cover and leave in a warm place for 45 minutes to 1 hour, or until doubled in size. Preheat the oven to its highest setting (ideally using conventional heat rather than fan-assisted) and place a heavy-bottomed baking tray on the bottom of the oven to heat up. Preheat the oven to its highest setting (ideally using conventional heat rather than fan-assisted) and place a heavy-bottomed baking tray on the bottom of the oven to heat up. When the loaf has doubled in size, splash a small amount of water on top of it and place it on the middle shelf of the oven, throwing a small glass of ice-cold water into the preheated tray at the bottom of the oven. Close the oven door and immediately turn the heat down to 200C/180C Fan/Gas 6. When the loaf has doubled in size, splash a small amount of water on top of it and place it on the middle shelf of the oven, throwing a small glass of ice-cold water into the preheated tray at the bottom of the oven. Close the oven door and immediately turn the heat down to 200C/180C Fan/Gas 6. Bake for 40 minutes, turning the tin around halfway through cooking. To check that the bread is cooked, tip it out of the tin and tap it underneath – it should sound hollow. If not, put it back into the tin and cook for a further 5 minutes. Remove the bread from the tin and leave on a wire rack to cool completely before slicing. Bake for 40 minutes, turning the tin around halfway through cooking. To check that the bread is cooked, tip it out of the tin and tap it underneath – it should sound hollow. If not, put it back into the tin and cook for a further 5 minutes. Remove the bread from the tin and leave on a wire rack to cool completely before slicing. Recipe tips By making the process a little longer you will also improve the flavour, rise and structure of the bread. To lengthen the process, simply use a little less yeast. For an initial rise of 12 hours, use ½ teaspoon of instant yeast when mixing the dough. For an initial rise of 6 hours, use 1½ teaspoons of instant yeast. After the first rise, continue to follow the recipe from step 2."
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} | 2147c24d47cc3d1534e848fec7a50827a042056ccae220d16f1fb7319e2ec093 | Paul Hollywood's rye bread recipe
An average of 2.6 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rye_bread_87040_16x9.jpg Black treacle adds a rich sweetness to this rye loaf. Perfect for posh picnic sandwiches. Equipment and preparation: You will need a large, round proving basket for this recipe. 500g/1lb 2oz rye flour, plus extra for dusting 10g/⅓oz salt10g/⅓oz instant yeast20ml/¾fl oz black treacle350ml/12fl oz cool waterolive oil, for kneading 500g/1lb 2oz rye flour, plus extra for dusting 10g/⅓oz salt 10g/⅓oz instant yeast 20ml/¾fl oz black treacle 350ml/12fl oz cool water olive oil, for kneading Method Tip the flour into a large mixing bowl and add the salt to one side of the bowl and the yeast to the other. Add the treacle and three-quarters of the water and turn the mixture round with your fingers. Continue to add the remaining water, a little at a time, until you’ve picked all of the flour from the sides of the bowl. You may not need to add all the water, or you may need to add a little more – you want dough that is soft, but not soggy. Use the mixture to clean the inside of the bowl and keep going until the mixture forms a rough dough.Coat a clean work surface with a little olive oil, then tip the dough onto it and begin to knead. Keep kneading for 5-10 minutes. Work through the initial wet stage until the dough starts to form a soft skin. You will find the dough feels different from conventional wheat flour dough – less smooth and stretchy. Form the dough into a smooth, round cob shape by turning it on the surface and tucking the edges underneath until the top is smooth and tight. Generously dust the inside of a large, round proving basket with rye flour. Put the dough into it, placing the smooth top-side down. Cover with a tea towel to protect the dough and prevent a skin forming on the top.Leave to prove for about eight hours or ideally overnight. The dough will double in size eventually, but will take considerable longer than wheat-flour breads. Preheat the oven to 220C/425F/Gas 7 and put a roasting tray in the bottom to heat up. Line a baking tray with parchment or silicone paper.When the roasting tray is hot, half fill it with boiling water and return it to the bottom of the oven (this will create steam and help form a good crust).When the loaf is risen, invert it carefully onto the prepared tray. The basket should have left a pattern on the surface of the dough. Slash a deep crosshatch pattern on the top with a sharp knife. Bake for 30 minutes. To test, tap the base of the loaf – it should sound hollow. Remove from the oven to cool and serve in slices. Tip the flour into a large mixing bowl and add the salt to one side of the bowl and the yeast to the other. Add the treacle and three-quarters of the water and turn the mixture round with your fingers. Tip the flour into a large mixing bowl and add the salt to one side of the bowl and the yeast to the other. Add the treacle and three-quarters of the water and turn the mixture round with your fingers. Continue to add the remaining water, a little at a time, until you’ve picked all of the flour from the sides of the bowl. You may not need to add all the water, or you may need to add a little more – you want dough that is soft, but not soggy. Use the mixture to clean the inside of the bowl and keep going until the mixture forms a rough dough. Continue to add the remaining water, a little at a time, until you’ve picked all of the flour from the sides of the bowl. You may not need to add all the water, or you may need to add a little more – you want dough that is soft, but not soggy. Use the mixture to clean the inside of the bowl and keep going until the mixture forms a rough dough. Coat a clean work surface with a little olive oil, then tip the dough onto it and begin to knead. Keep kneading for 5-10 minutes. Work through the initial wet stage until the dough starts to form a soft skin. You will find the dough feels different from conventional wheat flour dough – less smooth and stretchy. Coat a clean work surface with a little olive oil, then tip the dough onto it and begin to knead. Keep kneading for 5-10 minutes. Work through the initial wet stage until the dough starts to form a soft skin. You will find the dough feels different from conventional wheat flour dough – less smooth and stretchy. Form the dough into a smooth, round cob shape by turning it on the surface and tucking the edges underneath until the top is smooth and tight. Generously dust the inside of a large, round proving basket with rye flour. Put the dough into it, placing the smooth top-side down. Cover with a tea towel to protect the dough and prevent a skin forming on the top. Form the dough into a smooth, round cob shape by turning it on the surface and tucking the edges underneath until the top is smooth and tight. Generously dust the inside of a large, round proving basket with rye flour. Put the dough into it, placing the smooth top-side down. Cover with a tea towel to protect the dough and prevent a skin forming on the top. Leave to prove for about eight hours or ideally overnight. The dough will double in size eventually, but will take considerable longer than wheat-flour breads. Leave to prove for about eight hours or ideally overnight. The dough will double in size eventually, but will take considerable longer than wheat-flour breads. Preheat the oven to 220C/425F/Gas 7 and put a roasting tray in the bottom to heat up. Line a baking tray with parchment or silicone paper. Preheat the oven to 220C/425F/Gas 7 and put a roasting tray in the bottom to heat up. Line a baking tray with parchment or silicone paper. When the roasting tray is hot, half fill it with boiling water and return it to the bottom of the oven (this will create steam and help form a good crust). When the roasting tray is hot, half fill it with boiling water and return it to the bottom of the oven (this will create steam and help form a good crust). When the loaf is risen, invert it carefully onto the prepared tray. The basket should have left a pattern on the surface of the dough. Slash a deep crosshatch pattern on the top with a sharp knife. Bake for 30 minutes. To test, tap the base of the loaf – it should sound hollow. When the loaf is risen, invert it carefully onto the prepared tray. The basket should have left a pattern on the surface of the dough. Slash a deep crosshatch pattern on the top with a sharp knife. Bake for 30 minutes. To test, tap the base of the loaf – it should sound hollow. Remove from the oven to cool and serve in slices. Remove from the oven to cool and serve in slices. | {
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"title": "Paul Hollywood's rye bread recipe",
"content": "An average of 2.6 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rye_bread_87040_16x9.jpg Black treacle adds a rich sweetness to this rye loaf. Perfect for posh picnic sandwiches. Equipment and preparation: You will need a large, round proving basket for this recipe. 500g/1lb 2oz rye flour, plus extra for dusting 10g/⅓oz salt10g/⅓oz instant yeast20ml/¾fl oz black treacle350ml/12fl oz cool waterolive oil, for kneading 500g/1lb 2oz rye flour, plus extra for dusting 10g/⅓oz salt 10g/⅓oz instant yeast 20ml/¾fl oz black treacle 350ml/12fl oz cool water olive oil, for kneading Method Tip the flour into a large mixing bowl and add the salt to one side of the bowl and the yeast to the other. Add the treacle and three-quarters of the water and turn the mixture round with your fingers. Continue to add the remaining water, a little at a time, until you’ve picked all of the flour from the sides of the bowl. You may not need to add all the water, or you may need to add a little more – you want dough that is soft, but not soggy. Use the mixture to clean the inside of the bowl and keep going until the mixture forms a rough dough.Coat a clean work surface with a little olive oil, then tip the dough onto it and begin to knead. Keep kneading for 5-10 minutes. Work through the initial wet stage until the dough starts to form a soft skin. You will find the dough feels different from conventional wheat flour dough – less smooth and stretchy. Form the dough into a smooth, round cob shape by turning it on the surface and tucking the edges underneath until the top is smooth and tight. Generously dust the inside of a large, round proving basket with rye flour. Put the dough into it, placing the smooth top-side down. Cover with a tea towel to protect the dough and prevent a skin forming on the top.Leave to prove for about eight hours or ideally overnight. The dough will double in size eventually, but will take considerable longer than wheat-flour breads. Preheat the oven to 220C/425F/Gas 7 and put a roasting tray in the bottom to heat up. Line a baking tray with parchment or silicone paper.When the roasting tray is hot, half fill it with boiling water and return it to the bottom of the oven (this will create steam and help form a good crust).When the loaf is risen, invert it carefully onto the prepared tray. The basket should have left a pattern on the surface of the dough. Slash a deep crosshatch pattern on the top with a sharp knife. Bake for 30 minutes. To test, tap the base of the loaf – it should sound hollow. Remove from the oven to cool and serve in slices. Tip the flour into a large mixing bowl and add the salt to one side of the bowl and the yeast to the other. Add the treacle and three-quarters of the water and turn the mixture round with your fingers. Tip the flour into a large mixing bowl and add the salt to one side of the bowl and the yeast to the other. Add the treacle and three-quarters of the water and turn the mixture round with your fingers. Continue to add the remaining water, a little at a time, until you’ve picked all of the flour from the sides of the bowl. You may not need to add all the water, or you may need to add a little more – you want dough that is soft, but not soggy. Use the mixture to clean the inside of the bowl and keep going until the mixture forms a rough dough. Continue to add the remaining water, a little at a time, until you’ve picked all of the flour from the sides of the bowl. You may not need to add all the water, or you may need to add a little more – you want dough that is soft, but not soggy. Use the mixture to clean the inside of the bowl and keep going until the mixture forms a rough dough. Coat a clean work surface with a little olive oil, then tip the dough onto it and begin to knead. Keep kneading for 5-10 minutes. Work through the initial wet stage until the dough starts to form a soft skin. You will find the dough feels different from conventional wheat flour dough – less smooth and stretchy. Coat a clean work surface with a little olive oil, then tip the dough onto it and begin to knead. Keep kneading for 5-10 minutes. Work through the initial wet stage until the dough starts to form a soft skin. You will find the dough feels different from conventional wheat flour dough – less smooth and stretchy. Form the dough into a smooth, round cob shape by turning it on the surface and tucking the edges underneath until the top is smooth and tight. Generously dust the inside of a large, round proving basket with rye flour. Put the dough into it, placing the smooth top-side down. Cover with a tea towel to protect the dough and prevent a skin forming on the top. Form the dough into a smooth, round cob shape by turning it on the surface and tucking the edges underneath until the top is smooth and tight. Generously dust the inside of a large, round proving basket with rye flour. Put the dough into it, placing the smooth top-side down. Cover with a tea towel to protect the dough and prevent a skin forming on the top. Leave to prove for about eight hours or ideally overnight. The dough will double in size eventually, but will take considerable longer than wheat-flour breads. Leave to prove for about eight hours or ideally overnight. The dough will double in size eventually, but will take considerable longer than wheat-flour breads. Preheat the oven to 220C/425F/Gas 7 and put a roasting tray in the bottom to heat up. Line a baking tray with parchment or silicone paper. Preheat the oven to 220C/425F/Gas 7 and put a roasting tray in the bottom to heat up. Line a baking tray with parchment or silicone paper. When the roasting tray is hot, half fill it with boiling water and return it to the bottom of the oven (this will create steam and help form a good crust). When the roasting tray is hot, half fill it with boiling water and return it to the bottom of the oven (this will create steam and help form a good crust). When the loaf is risen, invert it carefully onto the prepared tray. The basket should have left a pattern on the surface of the dough. Slash a deep crosshatch pattern on the top with a sharp knife. Bake for 30 minutes. To test, tap the base of the loaf – it should sound hollow. When the loaf is risen, invert it carefully onto the prepared tray. The basket should have left a pattern on the surface of the dough. Slash a deep crosshatch pattern on the top with a sharp knife. Bake for 30 minutes. To test, tap the base of the loaf – it should sound hollow. Remove from the oven to cool and serve in slices. Remove from the oven to cool and serve in slices."
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} | c5aeefe651eb5b4d5ce9b36db0fd269318445bbe4aa3e13d99e6909ac7337073 | Ploughman’s loaf recipe
An average of 4.5 out of 5 stars from 2 ratings This delicious cheesy loaf is at its best spread thickly with butter still warm from the oven. 70g/2½oz whole rolled jumbo oats500g/1lb 2oz bread flour with malted grains85g/3oz rye flour1 tsp salt1 tsp sugar2 sachets fast action dried yeast500ml/18fl oz bitter4 tbsp vegetable oil150g/5½oz mature Cheddar, cut into 1cm/½in cubes4 onions, chopped 70g/2½oz whole rolled jumbo oats 500g/1lb 2oz bread flour with malted grains 85g/3oz rye flour 1 tsp salt 1 tsp sugar 2 sachets fast action dried yeast 500ml/18fl oz bitter 4 tbsp vegetable oil 150g/5½oz mature Cheddar, cut into 1cm/½in cubes 4 onions, chopped Method Place the rolled oats into a dry frying pan over medium heat and toast until lightly browned.Mix the dry ingredients, including the yeast, in a large bowl then add the beer and stir to combine.Turn the dough onto a floured work surface and knead for 10 minutes, using a scraper to lift and turn the dough.Roll the dough in a little of the oil and set it aside in a warm place until it has doubled in size.Heat the remaining oil in a frying pan and gently fry the onions until caramelised – this will take about 40 minutes. Set the onions aside to cool.When dough has risen, knock it back on a floured work surface and knead in the cooled onions and the cheese. Form the dough into a loaf shape, place it on a greased baking sheet and set aside for one hour to prove again.Preheat the oven to 180C/350F/Gas4. Dust the loaf with a little more flour, cut slashes in the top and bake for 40-50 minutes or until the bottom of the loaf sounds hollow when tapped. Place the rolled oats into a dry frying pan over medium heat and toast until lightly browned. Place the rolled oats into a dry frying pan over medium heat and toast until lightly browned. Mix the dry ingredients, including the yeast, in a large bowl then add the beer and stir to combine. Mix the dry ingredients, including the yeast, in a large bowl then add the beer and stir to combine. Turn the dough onto a floured work surface and knead for 10 minutes, using a scraper to lift and turn the dough. Turn the dough onto a floured work surface and knead for 10 minutes, using a scraper to lift and turn the dough. Roll the dough in a little of the oil and set it aside in a warm place until it has doubled in size. Roll the dough in a little of the oil and set it aside in a warm place until it has doubled in size. Heat the remaining oil in a frying pan and gently fry the onions until caramelised – this will take about 40 minutes. Set the onions aside to cool. Heat the remaining oil in a frying pan and gently fry the onions until caramelised – this will take about 40 minutes. Set the onions aside to cool. When dough has risen, knock it back on a floured work surface and knead in the cooled onions and the cheese. Form the dough into a loaf shape, place it on a greased baking sheet and set aside for one hour to prove again. When dough has risen, knock it back on a floured work surface and knead in the cooled onions and the cheese. Form the dough into a loaf shape, place it on a greased baking sheet and set aside for one hour to prove again. Preheat the oven to 180C/350F/Gas4. Dust the loaf with a little more flour, cut slashes in the top and bake for 40-50 minutes or until the bottom of the loaf sounds hollow when tapped. Preheat the oven to 180C/350F/Gas4. Dust the loaf with a little more flour, cut slashes in the top and bake for 40-50 minutes or until the bottom of the loaf sounds hollow when tapped. | {
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"title": "Ploughman’s loaf recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings This delicious cheesy loaf is at its best spread thickly with butter still warm from the oven. 70g/2½oz whole rolled jumbo oats500g/1lb 2oz bread flour with malted grains85g/3oz rye flour1 tsp salt1 tsp sugar2 sachets fast action dried yeast500ml/18fl oz bitter4 tbsp vegetable oil150g/5½oz mature Cheddar, cut into 1cm/½in cubes4 onions, chopped 70g/2½oz whole rolled jumbo oats 500g/1lb 2oz bread flour with malted grains 85g/3oz rye flour 1 tsp salt 1 tsp sugar 2 sachets fast action dried yeast 500ml/18fl oz bitter 4 tbsp vegetable oil 150g/5½oz mature Cheddar, cut into 1cm/½in cubes 4 onions, chopped Method Place the rolled oats into a dry frying pan over medium heat and toast until lightly browned.Mix the dry ingredients, including the yeast, in a large bowl then add the beer and stir to combine.Turn the dough onto a floured work surface and knead for 10 minutes, using a scraper to lift and turn the dough.Roll the dough in a little of the oil and set it aside in a warm place until it has doubled in size.Heat the remaining oil in a frying pan and gently fry the onions until caramelised – this will take about 40 minutes. Set the onions aside to cool.When dough has risen, knock it back on a floured work surface and knead in the cooled onions and the cheese. Form the dough into a loaf shape, place it on a greased baking sheet and set aside for one hour to prove again.Preheat the oven to 180C/350F/Gas4. Dust the loaf with a little more flour, cut slashes in the top and bake for 40-50 minutes or until the bottom of the loaf sounds hollow when tapped. Place the rolled oats into a dry frying pan over medium heat and toast until lightly browned. Place the rolled oats into a dry frying pan over medium heat and toast until lightly browned. Mix the dry ingredients, including the yeast, in a large bowl then add the beer and stir to combine. Mix the dry ingredients, including the yeast, in a large bowl then add the beer and stir to combine. Turn the dough onto a floured work surface and knead for 10 minutes, using a scraper to lift and turn the dough. Turn the dough onto a floured work surface and knead for 10 minutes, using a scraper to lift and turn the dough. Roll the dough in a little of the oil and set it aside in a warm place until it has doubled in size. Roll the dough in a little of the oil and set it aside in a warm place until it has doubled in size. Heat the remaining oil in a frying pan and gently fry the onions until caramelised – this will take about 40 minutes. Set the onions aside to cool. Heat the remaining oil in a frying pan and gently fry the onions until caramelised – this will take about 40 minutes. Set the onions aside to cool. When dough has risen, knock it back on a floured work surface and knead in the cooled onions and the cheese. Form the dough into a loaf shape, place it on a greased baking sheet and set aside for one hour to prove again. When dough has risen, knock it back on a floured work surface and knead in the cooled onions and the cheese. Form the dough into a loaf shape, place it on a greased baking sheet and set aside for one hour to prove again. Preheat the oven to 180C/350F/Gas4. Dust the loaf with a little more flour, cut slashes in the top and bake for 40-50 minutes or until the bottom of the loaf sounds hollow when tapped. Preheat the oven to 180C/350F/Gas4. Dust the loaf with a little more flour, cut slashes in the top and bake for 40-50 minutes or until the bottom of the loaf sounds hollow when tapped."
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} | be92617917c6faf848ee48bc34e684b0a89d3ac3b80e4257a7da78ec3eb7d038 | Last minute Christmas pudding recipe
Place the dried fruit into a large bowl (cut up any large pieces of apricot or fig so that all the fruit pieces are roughly the same size). Pour over the brandy or whisky.Add the grated orange zest to the fruit, then pour over the orange juice. Mix all of the bowl contents together until well combined. Cover the bowl with cling film and set aside in a cool place overnight.The next day, lightly grease two 1.2 litre/2 pint pudding basins with the melted butter and place a disc of greaseproof paper into the base of each.In a very large mixing bowl, cream together the softened butter and sugar until pale and fluffy using an electric whisk (this will take about five minutes).Whisk in the beaten eggs, a little at a time, incorporating each addition into the batter before adding the next. (NB: If the mixture starts to curdle, just whisk in a spoonful of flour.)When all of the eggs have been incorporated into the mixture, add the soaked fruit and soaking juices and stir well to combine.Add the flour and the breadcrumbs to the mixture and stir to combine.Add the nuts and spices and mix gently until well combined. (NB: The mixture should be of dropping consistency.)Spoon the mixture into the prepared pudding basins and cover with a double layer of greaseproof paper and a single sheet of aluminium foil. Tie with string.Prepare a steamer and steam the puddings for four hours. You can eat the puddings at this stage, or you can cool them completely and store them, in their basins, for 2-3 months, in a cool dark place, re-steaming them for two hours before serving.To serve, carefully remove the puddings from the basins and turn each out onto a serving plate.Garnish the top of the puddings with the cherries. Carefully set the brandy alight using a match. Allow the flames to flare up, then pour the brandy over the puddings. (CAUTION: Keep the flame well away from the eyes, hair and face.)Garnish each serving with a few extra cherries and serve with custard, thick cream or ice cream. Place the dried fruit into a large bowl (cut up any large pieces of apricot or fig so that all the fruit pieces are roughly the same size). Pour over the brandy or whisky. Place the dried fruit into a large bowl (cut up any large pieces of apricot or fig so that all the fruit pieces are roughly the same size). Pour over the brandy or whisky. Add the grated orange zest to the fruit, then pour over the orange juice. Add the grated orange zest to the fruit, then pour over the orange juice. Mix all of the bowl contents together until well combined. Cover the bowl with cling film and set aside in a cool place overnight. Mix all of the bowl contents together until well combined. Cover the bowl with cling film and set aside in a cool place overnight. The next day, lightly grease two 1.2 litre/2 pint pudding basins with the melted butter and place a disc of greaseproof paper into the base of each. The next day, lightly grease two 1.2 litre/2 pint pudding basins with the melted butter and place a disc of greaseproof paper into the base of each. In a very large mixing bowl, cream together the softened butter and sugar until pale and fluffy using an electric whisk (this will take about five minutes). In a very large mixing bowl, cream together the softened butter and sugar until pale and fluffy using an electric whisk (this will take about five minutes). Whisk in the beaten eggs, a little at a time, incorporating each addition into the batter before adding the next. (NB: If the mixture starts to curdle, just whisk in a spoonful of flour.) Whisk in the beaten eggs, a little at a time, incorporating each addition into the batter before adding the next. (NB: If the mixture starts to curdle, just whisk in a spoonful of flour.) When all of the eggs have been incorporated into the mixture, add the soaked fruit and soaking juices and stir well to combine. When all of the eggs have been incorporated into the mixture, add the soaked fruit and soaking juices and stir well to combine. Add the flour and the breadcrumbs to the mixture and stir to combine. Add the flour and the breadcrumbs to the mixture and stir to combine. Add the nuts and spices and mix gently until well combined. (NB: The mixture should be of dropping consistency.) Add the nuts and spices and mix gently until well combined. (NB: The mixture should be of dropping consistency.) Spoon the mixture into the prepared pudding basins and cover with a double layer of greaseproof paper and a single sheet of aluminium foil. Tie with string. Spoon the mixture into the prepared pudding basins and cover with a double layer of greaseproof paper and a single sheet of aluminium foil. Tie with string. Prepare a steamer and steam the puddings for four hours. You can eat the puddings at this stage, or you can cool them completely and store them, in their basins, for 2-3 months, in a cool dark place, re-steaming them for two hours before serving. Prepare a steamer and steam the puddings for four hours. You can eat the puddings at this stage, or you can cool them completely and store them, in their basins, for 2-3 months, in a cool dark place, re-steaming them for two hours before serving. To serve, carefully remove the puddings from the basins and turn each out onto a serving plate. To serve, carefully remove the puddings from the basins and turn each out onto a serving plate. Garnish the top of the puddings with the cherries. Carefully set the brandy alight using a match. Allow the flames to flare up, then pour the brandy over the puddings. (CAUTION: Keep the flame well away from the eyes, hair and face.) Garnish the top of the puddings with the cherries. Carefully set the brandy alight using a match. Allow the flames to flare up, then pour the brandy over the puddings. (CAUTION: Keep the flame well away from the eyes, hair and face.) Garnish each serving with a few extra cherries and serve with custard, thick cream or ice cream. Garnish each serving with a few extra cherries and serve with custard, thick cream or ice cream. | {
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"title": "Last minute Christmas pudding recipe",
"content": "Place the dried fruit into a large bowl (cut up any large pieces of apricot or fig so that all the fruit pieces are roughly the same size). Pour over the brandy or whisky.Add the grated orange zest to the fruit, then pour over the orange juice. Mix all of the bowl contents together until well combined. Cover the bowl with cling film and set aside in a cool place overnight.The next day, lightly grease two 1.2 litre/2 pint pudding basins with the melted butter and place a disc of greaseproof paper into the base of each.In a very large mixing bowl, cream together the softened butter and sugar until pale and fluffy using an electric whisk (this will take about five minutes).Whisk in the beaten eggs, a little at a time, incorporating each addition into the batter before adding the next. (NB: If the mixture starts to curdle, just whisk in a spoonful of flour.)When all of the eggs have been incorporated into the mixture, add the soaked fruit and soaking juices and stir well to combine.Add the flour and the breadcrumbs to the mixture and stir to combine.Add the nuts and spices and mix gently until well combined. (NB: The mixture should be of dropping consistency.)Spoon the mixture into the prepared pudding basins and cover with a double layer of greaseproof paper and a single sheet of aluminium foil. Tie with string.Prepare a steamer and steam the puddings for four hours. You can eat the puddings at this stage, or you can cool them completely and store them, in their basins, for 2-3 months, in a cool dark place, re-steaming them for two hours before serving.To serve, carefully remove the puddings from the basins and turn each out onto a serving plate.Garnish the top of the puddings with the cherries. Carefully set the brandy alight using a match. Allow the flames to flare up, then pour the brandy over the puddings. (CAUTION: Keep the flame well away from the eyes, hair and face.)Garnish each serving with a few extra cherries and serve with custard, thick cream or ice cream. Place the dried fruit into a large bowl (cut up any large pieces of apricot or fig so that all the fruit pieces are roughly the same size). Pour over the brandy or whisky. Place the dried fruit into a large bowl (cut up any large pieces of apricot or fig so that all the fruit pieces are roughly the same size). Pour over the brandy or whisky. Add the grated orange zest to the fruit, then pour over the orange juice. Add the grated orange zest to the fruit, then pour over the orange juice. Mix all of the bowl contents together until well combined. Cover the bowl with cling film and set aside in a cool place overnight. Mix all of the bowl contents together until well combined. Cover the bowl with cling film and set aside in a cool place overnight. The next day, lightly grease two 1.2 litre/2 pint pudding basins with the melted butter and place a disc of greaseproof paper into the base of each. The next day, lightly grease two 1.2 litre/2 pint pudding basins with the melted butter and place a disc of greaseproof paper into the base of each. In a very large mixing bowl, cream together the softened butter and sugar until pale and fluffy using an electric whisk (this will take about five minutes). In a very large mixing bowl, cream together the softened butter and sugar until pale and fluffy using an electric whisk (this will take about five minutes). Whisk in the beaten eggs, a little at a time, incorporating each addition into the batter before adding the next. (NB: If the mixture starts to curdle, just whisk in a spoonful of flour.) Whisk in the beaten eggs, a little at a time, incorporating each addition into the batter before adding the next. (NB: If the mixture starts to curdle, just whisk in a spoonful of flour.) When all of the eggs have been incorporated into the mixture, add the soaked fruit and soaking juices and stir well to combine. When all of the eggs have been incorporated into the mixture, add the soaked fruit and soaking juices and stir well to combine. Add the flour and the breadcrumbs to the mixture and stir to combine. Add the flour and the breadcrumbs to the mixture and stir to combine. Add the nuts and spices and mix gently until well combined. (NB: The mixture should be of dropping consistency.) Add the nuts and spices and mix gently until well combined. (NB: The mixture should be of dropping consistency.) Spoon the mixture into the prepared pudding basins and cover with a double layer of greaseproof paper and a single sheet of aluminium foil. Tie with string. Spoon the mixture into the prepared pudding basins and cover with a double layer of greaseproof paper and a single sheet of aluminium foil. Tie with string. Prepare a steamer and steam the puddings for four hours. You can eat the puddings at this stage, or you can cool them completely and store them, in their basins, for 2-3 months, in a cool dark place, re-steaming them for two hours before serving. Prepare a steamer and steam the puddings for four hours. You can eat the puddings at this stage, or you can cool them completely and store them, in their basins, for 2-3 months, in a cool dark place, re-steaming them for two hours before serving. To serve, carefully remove the puddings from the basins and turn each out onto a serving plate. To serve, carefully remove the puddings from the basins and turn each out onto a serving plate. Garnish the top of the puddings with the cherries. Carefully set the brandy alight using a match. Allow the flames to flare up, then pour the brandy over the puddings. (CAUTION: Keep the flame well away from the eyes, hair and face.) Garnish the top of the puddings with the cherries. Carefully set the brandy alight using a match. Allow the flames to flare up, then pour the brandy over the puddings. (CAUTION: Keep the flame well away from the eyes, hair and face.) Garnish each serving with a few extra cherries and serve with custard, thick cream or ice cream. Garnish each serving with a few extra cherries and serve with custard, thick cream or ice cream."
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} | 475c8d836569180211aa48dcbbd1d69879e446f69e16f74c213e567b45eb3759 | Christmas pudding recipe
Instructions for slow cooker Christmas pudding: Preheat the slow cooker to high. Add a trivet to the bottom of the slow cooker and place the wrapped pudding on top. Pour boiling water into the slow cooker to a depth of 10cm/4in. Put the lid on the slow cooker and cook for 10 hours. Remove from the slow cooker and set aside to cool. Cover the pudding with dry paper and foil, if needed, and set aside to mature. To reheat the pudding, place the pudding back in the trivet in the slow cooker and add boiling water as before. Cook on low for 4 hours. Turn out, flame and serve. Instructions for pressure cooker: Place the wrapped, uncooked pudding onto a trivet in the bottom of the pressure cooker and add water to 10cm/4in depth. Bring the water to the boil, covering the pan loosely with a lid. Steam the pudding for 30 minutes. Check the water level, then put the lid onto the pressure cooker properly and bring to high pressure. Cook the pudding for 2 hours, then allow to depressurise naturally. Allow to cool completely, replace the paper and foil if soggy, then set aside to mature. When reheating, put the pudding onto the trivet in the pressure cooker and add water as before. Put the lid on the pressure cooker and bring to high pressure. Cook the pudding for 30 minutes, then allow to depressurise naturally. Turn out, flame on, and serve. There is a simple secret to making a good Christmas pudding. Use only the best fruit and freshest nuts and spices and steam it for as long as you can bear to! It really makes a huge difference to the colour and taste of the pudding if you can steam for eight or so hours. Don’t panic this does not need to be done in one day - the puddings can be cooked over two or three days. | {
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"delivery_version": "v1.0",
"title": "Christmas pudding recipe",
"content": "Instructions for slow cooker Christmas pudding: Preheat the slow cooker to high. Add a trivet to the bottom of the slow cooker and place the wrapped pudding on top. Pour boiling water into the slow cooker to a depth of 10cm/4in. Put the lid on the slow cooker and cook for 10 hours. Remove from the slow cooker and set aside to cool. Cover the pudding with dry paper and foil, if needed, and set aside to mature. To reheat the pudding, place the pudding back in the trivet in the slow cooker and add boiling water as before. Cook on low for 4 hours. Turn out, flame and serve. Instructions for pressure cooker: Place the wrapped, uncooked pudding onto a trivet in the bottom of the pressure cooker and add water to 10cm/4in depth. Bring the water to the boil, covering the pan loosely with a lid. Steam the pudding for 30 minutes. Check the water level, then put the lid onto the pressure cooker properly and bring to high pressure. Cook the pudding for 2 hours, then allow to depressurise naturally. Allow to cool completely, replace the paper and foil if soggy, then set aside to mature. When reheating, put the pudding onto the trivet in the pressure cooker and add water as before. Put the lid on the pressure cooker and bring to high pressure. Cook the pudding for 30 minutes, then allow to depressurise naturally. Turn out, flame on, and serve. There is a simple secret to making a good Christmas pudding. Use only the best fruit and freshest nuts and spices and steam it for as long as you can bear to! It really makes a huge difference to the colour and taste of the pudding if you can steam for eight or so hours. Don’t panic this does not need to be done in one day - the puddings can be cooked over two or three days."
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} | 9fc9dec23bb679e245e4b0d658c4dec11040c216baaf283dcc62997f281cacc4 | Sticky fig pudding with Armagnac ice cream recipe
Sticky fig pudding with Armagnac ice cream, vanilla sauce and poached figs An average of 5.0 out of 5 stars from 2 ratings This pudding is a decadent winter treat, with boozy Armagnac in the pudding, figs and ice cream. 200g/7oz dried figs, roughly chopped180g/6¼oz dates, roughly chopped100g/3½oz prunes, roughly chopped150ml/5fl oz Armagnac 2 free-range eggs, beaten150g/5½oz fresh breadcrumbs 1 orange, zest and juice50g/1¾oz self-raising flour 130g/4½oz dark brown sugar 1 tsp mixed spice 200g/7oz dried figs, roughly chopped 180g/6¼oz dates, roughly chopped 100g/3½oz prunes, roughly chopped 150ml/5fl oz Armagnac 2 free-range eggs, beaten 150g/5½oz fresh breadcrumbs 1 orange, zest and juice 50g/1¾oz self-raising flour 130g/4½oz dark brown sugar 1 tsp mixed spice 250ml/9fl oz double cream250ml/9fl oz full-fat milk 125g/4½oz caster sugar 6 free-range egg yolks 2 tbsp Armagnac, to taste 250ml/9fl oz double cream 250ml/9fl oz full-fat milk 125g/4½oz caster sugar 6 free-range egg yolks 2 tbsp Armagnac, to taste 3 ripe fresh figs 1 pear, peeled, cored and quartered2-4 tbsp Armagnac, to taste 150g/5½oz caster sugar 1 cinnamon stick 3 ripe fresh figs 1 pear, peeled, cored and quartered 2-4 tbsp Armagnac, to taste 150g/5½oz caster sugar 1 cinnamon stick 1 vanilla pod, split and seeds scraped250ml/9fl oz double cream 35g/1¼oz caster sugar 50g/1¾oz butter, diced 1 vanilla pod, split and seeds scraped 250ml/9fl oz double cream 35g/1¼oz caster sugar 50g/1¾oz butter, diced Method To make the fig pudding, place all the ingredients in a large bowl and mix together well. Place in a large pudding basin and level the top. Cut a round of greaseproof paper to cover the bowl and place over the pudding. Make a pleat in the centre of a large round of kitchen foil and place this over the pudding. Pull the foil down the sides of the bowl and tie around the bowl with string. Trim off any excess foil all the way round.Place the basin into a large saucepan and fill with water to come two thirds of the way up the basin. Cover with a lid, bring to a boil, then reduce the heat and steam for 3-4 hours. Check the water level each hour and top up with more boiling water if the level has fallen.To make the ice cream, place the cream and milk in a saucepan and bring to the boil. Remove from the heat and stir in the sugar until it has dissolved. Meanwhile, whisk the egg yolks in a large bowl then slowly whisk in the warm cream mixture. Stir in the Armagnac. Return the mixture to the saucepan and cook until thickened. Transfer to an ice-cream machine to churn until frozen. To make the poached figs, place the figs and pear in a saucepan with 200ml/7fl oz water, Armagnac, sugar and cinnamon and bring to the boil. Poach for 5–10 minutes, or until soft. To make the vanilla sauce, place the vanilla seeds, cream and sugar in a saucepan and bring to the boil. Whisk in the butter. Serve the pudding with the ice cream, poached figs and vanilla sauce. To make the fig pudding, place all the ingredients in a large bowl and mix together well. Place in a large pudding basin and level the top. Cut a round of greaseproof paper to cover the bowl and place over the pudding. Make a pleat in the centre of a large round of kitchen foil and place this over the pudding. Pull the foil down the sides of the bowl and tie around the bowl with string. Trim off any excess foil all the way round. To make the fig pudding, place all the ingredients in a large bowl and mix together well. Place in a large pudding basin and level the top. Cut a round of greaseproof paper to cover the bowl and place over the pudding. Make a pleat in the centre of a large round of kitchen foil and place this over the pudding. Pull the foil down the sides of the bowl and tie around the bowl with string. Trim off any excess foil all the way round. Place the basin into a large saucepan and fill with water to come two thirds of the way up the basin. Cover with a lid, bring to a boil, then reduce the heat and steam for 3-4 hours. Check the water level each hour and top up with more boiling water if the level has fallen. Place the basin into a large saucepan and fill with water to come two thirds of the way up the basin. Cover with a lid, bring to a boil, then reduce the heat and steam for 3-4 hours. Check the water level each hour and top up with more boiling water if the level has fallen. To make the ice cream, place the cream and milk in a saucepan and bring to the boil. Remove from the heat and stir in the sugar until it has dissolved. Meanwhile, whisk the egg yolks in a large bowl then slowly whisk in the warm cream mixture. Stir in the Armagnac. Return the mixture to the saucepan and cook until thickened. Transfer to an ice-cream machine to churn until frozen. To make the ice cream, place the cream and milk in a saucepan and bring to the boil. Remove from the heat and stir in the sugar until it has dissolved. Meanwhile, whisk the egg yolks in a large bowl then slowly whisk in the warm cream mixture. Stir in the Armagnac. Return the mixture to the saucepan and cook until thickened. Transfer to an ice-cream machine to churn until frozen. To make the poached figs, place the figs and pear in a saucepan with 200ml/7fl oz water, Armagnac, sugar and cinnamon and bring to the boil. Poach for 5–10 minutes, or until soft. To make the poached figs, place the figs and pear in a saucepan with 200ml/7fl oz water, Armagnac, sugar and cinnamon and bring to the boil. Poach for 5–10 minutes, or until soft. To make the vanilla sauce, place the vanilla seeds, cream and sugar in a saucepan and bring to the boil. Whisk in the butter. To make the vanilla sauce, place the vanilla seeds, cream and sugar in a saucepan and bring to the boil. Whisk in the butter. Serve the pudding with the ice cream, poached figs and vanilla sauce. Serve the pudding with the ice cream, poached figs and vanilla sauce. | {
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"title": "Sticky fig pudding with Armagnac ice cream recipe",
"content": "Sticky fig pudding with Armagnac ice cream, vanilla sauce and poached figs An average of 5.0 out of 5 stars from 2 ratings This pudding is a decadent winter treat, with boozy Armagnac in the pudding, figs and ice cream. 200g/7oz dried figs, roughly chopped180g/6¼oz dates, roughly chopped100g/3½oz prunes, roughly chopped150ml/5fl oz Armagnac 2 free-range eggs, beaten150g/5½oz fresh breadcrumbs 1 orange, zest and juice50g/1¾oz self-raising flour 130g/4½oz dark brown sugar 1 tsp mixed spice 200g/7oz dried figs, roughly chopped 180g/6¼oz dates, roughly chopped 100g/3½oz prunes, roughly chopped 150ml/5fl oz Armagnac 2 free-range eggs, beaten 150g/5½oz fresh breadcrumbs 1 orange, zest and juice 50g/1¾oz self-raising flour 130g/4½oz dark brown sugar 1 tsp mixed spice 250ml/9fl oz double cream250ml/9fl oz full-fat milk 125g/4½oz caster sugar 6 free-range egg yolks 2 tbsp Armagnac, to taste 250ml/9fl oz double cream 250ml/9fl oz full-fat milk 125g/4½oz caster sugar 6 free-range egg yolks 2 tbsp Armagnac, to taste 3 ripe fresh figs 1 pear, peeled, cored and quartered2-4 tbsp Armagnac, to taste 150g/5½oz caster sugar 1 cinnamon stick 3 ripe fresh figs 1 pear, peeled, cored and quartered 2-4 tbsp Armagnac, to taste 150g/5½oz caster sugar 1 cinnamon stick 1 vanilla pod, split and seeds scraped250ml/9fl oz double cream 35g/1¼oz caster sugar 50g/1¾oz butter, diced 1 vanilla pod, split and seeds scraped 250ml/9fl oz double cream 35g/1¼oz caster sugar 50g/1¾oz butter, diced Method To make the fig pudding, place all the ingredients in a large bowl and mix together well. Place in a large pudding basin and level the top. Cut a round of greaseproof paper to cover the bowl and place over the pudding. Make a pleat in the centre of a large round of kitchen foil and place this over the pudding. Pull the foil down the sides of the bowl and tie around the bowl with string. Trim off any excess foil all the way round.Place the basin into a large saucepan and fill with water to come two thirds of the way up the basin. Cover with a lid, bring to a boil, then reduce the heat and steam for 3-4 hours. Check the water level each hour and top up with more boiling water if the level has fallen.To make the ice cream, place the cream and milk in a saucepan and bring to the boil. Remove from the heat and stir in the sugar until it has dissolved. Meanwhile, whisk the egg yolks in a large bowl then slowly whisk in the warm cream mixture. Stir in the Armagnac. Return the mixture to the saucepan and cook until thickened. Transfer to an ice-cream machine to churn until frozen. To make the poached figs, place the figs and pear in a saucepan with 200ml/7fl oz water, Armagnac, sugar and cinnamon and bring to the boil. Poach for 5–10 minutes, or until soft. To make the vanilla sauce, place the vanilla seeds, cream and sugar in a saucepan and bring to the boil. Whisk in the butter. Serve the pudding with the ice cream, poached figs and vanilla sauce. To make the fig pudding, place all the ingredients in a large bowl and mix together well. Place in a large pudding basin and level the top. Cut a round of greaseproof paper to cover the bowl and place over the pudding. Make a pleat in the centre of a large round of kitchen foil and place this over the pudding. Pull the foil down the sides of the bowl and tie around the bowl with string. Trim off any excess foil all the way round. To make the fig pudding, place all the ingredients in a large bowl and mix together well. Place in a large pudding basin and level the top. Cut a round of greaseproof paper to cover the bowl and place over the pudding. Make a pleat in the centre of a large round of kitchen foil and place this over the pudding. Pull the foil down the sides of the bowl and tie around the bowl with string. Trim off any excess foil all the way round. Place the basin into a large saucepan and fill with water to come two thirds of the way up the basin. Cover with a lid, bring to a boil, then reduce the heat and steam for 3-4 hours. Check the water level each hour and top up with more boiling water if the level has fallen. Place the basin into a large saucepan and fill with water to come two thirds of the way up the basin. Cover with a lid, bring to a boil, then reduce the heat and steam for 3-4 hours. Check the water level each hour and top up with more boiling water if the level has fallen. To make the ice cream, place the cream and milk in a saucepan and bring to the boil. Remove from the heat and stir in the sugar until it has dissolved. Meanwhile, whisk the egg yolks in a large bowl then slowly whisk in the warm cream mixture. Stir in the Armagnac. Return the mixture to the saucepan and cook until thickened. Transfer to an ice-cream machine to churn until frozen. To make the ice cream, place the cream and milk in a saucepan and bring to the boil. Remove from the heat and stir in the sugar until it has dissolved. Meanwhile, whisk the egg yolks in a large bowl then slowly whisk in the warm cream mixture. Stir in the Armagnac. Return the mixture to the saucepan and cook until thickened. Transfer to an ice-cream machine to churn until frozen. To make the poached figs, place the figs and pear in a saucepan with 200ml/7fl oz water, Armagnac, sugar and cinnamon and bring to the boil. Poach for 5–10 minutes, or until soft. To make the poached figs, place the figs and pear in a saucepan with 200ml/7fl oz water, Armagnac, sugar and cinnamon and bring to the boil. Poach for 5–10 minutes, or until soft. To make the vanilla sauce, place the vanilla seeds, cream and sugar in a saucepan and bring to the boil. Whisk in the butter. To make the vanilla sauce, place the vanilla seeds, cream and sugar in a saucepan and bring to the boil. Whisk in the butter. Serve the pudding with the ice cream, poached figs and vanilla sauce. Serve the pudding with the ice cream, poached figs and vanilla sauce."
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} | df697595b7be01a1ebad4cbb849089fa98268fae036d941113e8ab954e403ae1 | Heather honey sponge recipe
An average of 4.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/heather_honey_sponge_11301_16x9.jpg There’s nothing to compare to the light, fluffy texture of a steamed sponge pudding. Golden syrup is a classic addition, of course, but I love this version, which makes the most of the fragrant flavour of Scottish heather honey. Any other well-flavoured honey will work well too. 130g/4½oz heather honey100g/3½oz unsalted butter, softened, plus extra for greasing100g/3½oz caster sugar3 free-range eggs110g/4oz self-raising flour1 tsp baking powdercustard or cream, to serve 130g/4½oz heather honey 100g/3½oz unsalted butter, softened, plus extra for greasing 100g/3½oz caster sugar 3 free-range eggs 110g/4oz self-raising flour 1 tsp baking powder custard or cream, to serve Method Butter a 1 litre/1¾ pint pudding basin. Put two tablespoons of the honey into the prepared basin (if the honey is very thick, warm it gently first to make it more liquid).Put the remaining honey and all the other ingredients into a large bowl and beat together using an electric whisk. Start off slowly, then increase the speed and mix for two minutes until all the ingredients are well combined.Pour the mixture into the pudding basin, on top of the honey.Place a piece of baking parchment on a sheet of foil and make a large pleat in the middle, folding both sheets together (this allows for the pudding’s expansion as it cooks). Put the parchment and foil on top of the pudding, foil side up, and secure with string, looping the end of the string over the top of the pudding and tying it to form a handle that will enable you to lift the pudding in and out of the pan.Place the basin in a large pan, and pour in enough boiling water to come halfway up the side of the basin. Put a lid on the pan and bring to a simmer. Lower the heat to maintain a simmer and let the pudding steam for 1¼ hours, until risen and springy to the touch. Top up the boiling water, if necessary, to prevent the pan boiling dry.Remove the foil and parchment and run the tip of a small, sharp knife around the edge of the pudding to help release it. Turn onto a warmed plate and serve piping hot with custard or cream. Butter a 1 litre/1¾ pint pudding basin. Put two tablespoons of the honey into the prepared basin (if the honey is very thick, warm it gently first to make it more liquid). Butter a 1 litre/1¾ pint pudding basin. Put two tablespoons of the honey into the prepared basin (if the honey is very thick, warm it gently first to make it more liquid). Put the remaining honey and all the other ingredients into a large bowl and beat together using an electric whisk. Start off slowly, then increase the speed and mix for two minutes until all the ingredients are well combined. Put the remaining honey and all the other ingredients into a large bowl and beat together using an electric whisk. Start off slowly, then increase the speed and mix for two minutes until all the ingredients are well combined. Pour the mixture into the pudding basin, on top of the honey. Pour the mixture into the pudding basin, on top of the honey. Place a piece of baking parchment on a sheet of foil and make a large pleat in the middle, folding both sheets together (this allows for the pudding’s expansion as it cooks). Put the parchment and foil on top of the pudding, foil side up, and secure with string, looping the end of the string over the top of the pudding and tying it to form a handle that will enable you to lift the pudding in and out of the pan. Place a piece of baking parchment on a sheet of foil and make a large pleat in the middle, folding both sheets together (this allows for the pudding’s expansion as it cooks). Put the parchment and foil on top of the pudding, foil side up, and secure with string, looping the end of the string over the top of the pudding and tying it to form a handle that will enable you to lift the pudding in and out of the pan. Place the basin in a large pan, and pour in enough boiling water to come halfway up the side of the basin. Put a lid on the pan and bring to a simmer. Lower the heat to maintain a simmer and let the pudding steam for 1¼ hours, until risen and springy to the touch. Top up the boiling water, if necessary, to prevent the pan boiling dry. Place the basin in a large pan, and pour in enough boiling water to come halfway up the side of the basin. Put a lid on the pan and bring to a simmer. Lower the heat to maintain a simmer and let the pudding steam for 1¼ hours, until risen and springy to the touch. Top up the boiling water, if necessary, to prevent the pan boiling dry. Remove the foil and parchment and run the tip of a small, sharp knife around the edge of the pudding to help release it. Turn onto a warmed plate and serve piping hot with custard or cream. Remove the foil and parchment and run the tip of a small, sharp knife around the edge of the pudding to help release it. Turn onto a warmed plate and serve piping hot with custard or cream. | {
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"title": "Heather honey sponge 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/heather_honey_sponge_11301_16x9.jpg There’s nothing to compare to the light, fluffy texture of a steamed sponge pudding. Golden syrup is a classic addition, of course, but I love this version, which makes the most of the fragrant flavour of Scottish heather honey. Any other well-flavoured honey will work well too. 130g/4½oz heather honey100g/3½oz unsalted butter, softened, plus extra for greasing100g/3½oz caster sugar3 free-range eggs110g/4oz self-raising flour1 tsp baking powdercustard or cream, to serve 130g/4½oz heather honey 100g/3½oz unsalted butter, softened, plus extra for greasing 100g/3½oz caster sugar 3 free-range eggs 110g/4oz self-raising flour 1 tsp baking powder custard or cream, to serve Method Butter a 1 litre/1¾ pint pudding basin. Put two tablespoons of the honey into the prepared basin (if the honey is very thick, warm it gently first to make it more liquid).Put the remaining honey and all the other ingredients into a large bowl and beat together using an electric whisk. Start off slowly, then increase the speed and mix for two minutes until all the ingredients are well combined.Pour the mixture into the pudding basin, on top of the honey.Place a piece of baking parchment on a sheet of foil and make a large pleat in the middle, folding both sheets together (this allows for the pudding’s expansion as it cooks). Put the parchment and foil on top of the pudding, foil side up, and secure with string, looping the end of the string over the top of the pudding and tying it to form a handle that will enable you to lift the pudding in and out of the pan.Place the basin in a large pan, and pour in enough boiling water to come halfway up the side of the basin. Put a lid on the pan and bring to a simmer. Lower the heat to maintain a simmer and let the pudding steam for 1¼ hours, until risen and springy to the touch. Top up the boiling water, if necessary, to prevent the pan boiling dry.Remove the foil and parchment and run the tip of a small, sharp knife around the edge of the pudding to help release it. Turn onto a warmed plate and serve piping hot with custard or cream. Butter a 1 litre/1¾ pint pudding basin. Put two tablespoons of the honey into the prepared basin (if the honey is very thick, warm it gently first to make it more liquid). Butter a 1 litre/1¾ pint pudding basin. Put two tablespoons of the honey into the prepared basin (if the honey is very thick, warm it gently first to make it more liquid). Put the remaining honey and all the other ingredients into a large bowl and beat together using an electric whisk. Start off slowly, then increase the speed and mix for two minutes until all the ingredients are well combined. Put the remaining honey and all the other ingredients into a large bowl and beat together using an electric whisk. Start off slowly, then increase the speed and mix for two minutes until all the ingredients are well combined. Pour the mixture into the pudding basin, on top of the honey. Pour the mixture into the pudding basin, on top of the honey. Place a piece of baking parchment on a sheet of foil and make a large pleat in the middle, folding both sheets together (this allows for the pudding’s expansion as it cooks). Put the parchment and foil on top of the pudding, foil side up, and secure with string, looping the end of the string over the top of the pudding and tying it to form a handle that will enable you to lift the pudding in and out of the pan. Place a piece of baking parchment on a sheet of foil and make a large pleat in the middle, folding both sheets together (this allows for the pudding’s expansion as it cooks). Put the parchment and foil on top of the pudding, foil side up, and secure with string, looping the end of the string over the top of the pudding and tying it to form a handle that will enable you to lift the pudding in and out of the pan. Place the basin in a large pan, and pour in enough boiling water to come halfway up the side of the basin. Put a lid on the pan and bring to a simmer. Lower the heat to maintain a simmer and let the pudding steam for 1¼ hours, until risen and springy to the touch. Top up the boiling water, if necessary, to prevent the pan boiling dry. Place the basin in a large pan, and pour in enough boiling water to come halfway up the side of the basin. Put a lid on the pan and bring to a simmer. Lower the heat to maintain a simmer and let the pudding steam for 1¼ hours, until risen and springy to the touch. Top up the boiling water, if necessary, to prevent the pan boiling dry. Remove the foil and parchment and run the tip of a small, sharp knife around the edge of the pudding to help release it. Turn onto a warmed plate and serve piping hot with custard or cream. Remove the foil and parchment and run the tip of a small, sharp knife around the edge of the pudding to help release it. Turn onto a warmed plate and serve piping hot with custard or cream."
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} | 664df19f73fc45c14278fd14a3fc87a33243b6c3219f66e7610ff1c911f74d2f | Ginger chocolate steamed pudding with nutmeg chocolate sauce recipe
Grease a 1.2 litre/2 pint pudding bowl with melted butter and dust with cocoa. Line the base with a circle of baking paper. Cut a sheet of baking paper large enough to generously cover the top of the pudding bowl. Cut a sheet of kitchen foil to the same size and lay it on top of the baking paper. Create a single pleat in the middle. Ensure you have kitchen string to hand and that the pudding bowl fits snugly into a lidded saucepan.Cream the butter, brown sugar and caster sugar together in a bowl until light and fluffy. Add the eggs, one at a time, beating between each addition. Stir in the vanilla paste. Carefully fold in the flour, baking powder, ground ginger, nutmeg, chocolate drops and crystallised ginger into the egg mixture. Add enough milk to form a soft batter and spoon the mixture into the pudding bowl.Add boiling water to a saucepan to what will be a third of the way up the side of the pudding bowl once the bowl is placed in the saucepan, but do not add the bowl to the pan yet.Place the foil and baking paper sheet on top of the pudding bowl (with the baking paper nearest the batter). Secure with kitchen string and make a handle with the string (to lift the pudding out of the hot water once cooked). Trim off any excess paper and foil.Bring the water to a simmer over a medium heat. Scrunch up some baking parchment or kitchen foil and carefully lower it into the water. Place the pudding bowl on top of the parchment or foil. This is to stop the pudding bowl being in contact with the base of the pan, which could cause it to burn. You could also use a heatproof plate or shallow bowl.Cover the pan with a lid and steam for 1½ hours, ensuring that the water is gently simmering and topped up if needed.Remove the pudding from the saucepan using the string 'handle'. To check if the pudding is cooked, press the top for sponginess or insert a skewer and if it comes out clear it is ready. Leave to cool slightly before inverting the bowl to let the pudding slip out – a gentle tap to the top of the pudding bowl will help. To make the chocolate sauce, combine the chocolate, cream and nutmeg in a medium saucepan over a low heat and stir well until it is melted and combined. Place the pudding onto a cake stand or serving plate and drizzle the sauce over the top. Arrange the redcurrants and mint springs on top of the pudding, dust with icing sugar and serve in slices. Grease a 1.2 litre/2 pint pudding bowl with melted butter and dust with cocoa. Line the base with a circle of baking paper. Grease a 1.2 litre/2 pint pudding bowl with melted butter and dust with cocoa. Line the base with a circle of baking paper. Cut a sheet of baking paper large enough to generously cover the top of the pudding bowl. Cut a sheet of kitchen foil to the same size and lay it on top of the baking paper. Create a single pleat in the middle. Ensure you have kitchen string to hand and that the pudding bowl fits snugly into a lidded saucepan. Cut a sheet of baking paper large enough to generously cover the top of the pudding bowl. Cut a sheet of kitchen foil to the same size and lay it on top of the baking paper. Create a single pleat in the middle. Ensure you have kitchen string to hand and that the pudding bowl fits snugly into a lidded saucepan. Cream the butter, brown sugar and caster sugar together in a bowl until light and fluffy. Add the eggs, one at a time, beating between each addition. Stir in the vanilla paste. Cream the butter, brown sugar and caster sugar together in a bowl until light and fluffy. Add the eggs, one at a time, beating between each addition. Stir in the vanilla paste. Carefully fold in the flour, baking powder, ground ginger, nutmeg, chocolate drops and crystallised ginger into the egg mixture. Add enough milk to form a soft batter and spoon the mixture into the pudding bowl. Carefully fold in the flour, baking powder, ground ginger, nutmeg, chocolate drops and crystallised ginger into the egg mixture. Add enough milk to form a soft batter and spoon the mixture into the pudding bowl. Add boiling water to a saucepan to what will be a third of the way up the side of the pudding bowl once the bowl is placed in the saucepan, but do not add the bowl to the pan yet. Add boiling water to a saucepan to what will be a third of the way up the side of the pudding bowl once the bowl is placed in the saucepan, but do not add the bowl to the pan yet. Place the foil and baking paper sheet on top of the pudding bowl (with the baking paper nearest the batter). Secure with kitchen string and make a handle with the string (to lift the pudding out of the hot water once cooked). Trim off any excess paper and foil. Place the foil and baking paper sheet on top of the pudding bowl (with the baking paper nearest the batter). Secure with kitchen string and make a handle with the string (to lift the pudding out of the hot water once cooked). Trim off any excess paper and foil. Bring the water to a simmer over a medium heat. Scrunch up some baking parchment or kitchen foil and carefully lower it into the water. Place the pudding bowl on top of the parchment or foil. This is to stop the pudding bowl being in contact with the base of the pan, which could cause it to burn. You could also use a heatproof plate or shallow bowl. Bring the water to a simmer over a medium heat. Scrunch up some baking parchment or kitchen foil and carefully lower it into the water. Place the pudding bowl on top of the parchment or foil. This is to stop the pudding bowl being in contact with the base of the pan, which could cause it to burn. You could also use a heatproof plate or shallow bowl. Cover the pan with a lid and steam for 1½ hours, ensuring that the water is gently simmering and topped up if needed. Cover the pan with a lid and steam for 1½ hours, ensuring that the water is gently simmering and topped up if needed. Remove the pudding from the saucepan using the string 'handle'. To check if the pudding is cooked, press the top for sponginess or insert a skewer and if it comes out clear it is ready. Leave to cool slightly before inverting the bowl to let the pudding slip out – a gentle tap to the top of the pudding bowl will help. Remove the pudding from the saucepan using the string 'handle'. To check if the pudding is cooked, press the top for sponginess or insert a skewer and if it comes out clear it is ready. Leave to cool slightly before inverting the bowl to let the pudding slip out – a gentle tap to the top of the pudding bowl will help. To make the chocolate sauce, combine the chocolate, cream and nutmeg in a medium saucepan over a low heat and stir well until it is melted and combined. To make the chocolate sauce, combine the chocolate, cream and nutmeg in a medium saucepan over a low heat and stir well until it is melted and combined. Place the pudding onto a cake stand or serving plate and drizzle the sauce over the top. Arrange the redcurrants and mint springs on top of the pudding, dust with icing sugar and serve in slices. Place the pudding onto a cake stand or serving plate and drizzle the sauce over the top. Arrange the redcurrants and mint springs on top of the pudding, dust with icing sugar and serve in slices. | {
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"title": "Ginger chocolate steamed pudding with nutmeg chocolate sauce recipe",
"content": "Grease a 1.2 litre/2 pint pudding bowl with melted butter and dust with cocoa. Line the base with a circle of baking paper. Cut a sheet of baking paper large enough to generously cover the top of the pudding bowl. Cut a sheet of kitchen foil to the same size and lay it on top of the baking paper. Create a single pleat in the middle. Ensure you have kitchen string to hand and that the pudding bowl fits snugly into a lidded saucepan.Cream the butter, brown sugar and caster sugar together in a bowl until light and fluffy. Add the eggs, one at a time, beating between each addition. Stir in the vanilla paste. Carefully fold in the flour, baking powder, ground ginger, nutmeg, chocolate drops and crystallised ginger into the egg mixture. Add enough milk to form a soft batter and spoon the mixture into the pudding bowl.Add boiling water to a saucepan to what will be a third of the way up the side of the pudding bowl once the bowl is placed in the saucepan, but do not add the bowl to the pan yet.Place the foil and baking paper sheet on top of the pudding bowl (with the baking paper nearest the batter). Secure with kitchen string and make a handle with the string (to lift the pudding out of the hot water once cooked). Trim off any excess paper and foil.Bring the water to a simmer over a medium heat. Scrunch up some baking parchment or kitchen foil and carefully lower it into the water. Place the pudding bowl on top of the parchment or foil. This is to stop the pudding bowl being in contact with the base of the pan, which could cause it to burn. You could also use a heatproof plate or shallow bowl.Cover the pan with a lid and steam for 1½ hours, ensuring that the water is gently simmering and topped up if needed.Remove the pudding from the saucepan using the string 'handle'. To check if the pudding is cooked, press the top for sponginess or insert a skewer and if it comes out clear it is ready. Leave to cool slightly before inverting the bowl to let the pudding slip out – a gentle tap to the top of the pudding bowl will help. To make the chocolate sauce, combine the chocolate, cream and nutmeg in a medium saucepan over a low heat and stir well until it is melted and combined. Place the pudding onto a cake stand or serving plate and drizzle the sauce over the top. Arrange the redcurrants and mint springs on top of the pudding, dust with icing sugar and serve in slices. Grease a 1.2 litre/2 pint pudding bowl with melted butter and dust with cocoa. Line the base with a circle of baking paper. Grease a 1.2 litre/2 pint pudding bowl with melted butter and dust with cocoa. Line the base with a circle of baking paper. Cut a sheet of baking paper large enough to generously cover the top of the pudding bowl. Cut a sheet of kitchen foil to the same size and lay it on top of the baking paper. Create a single pleat in the middle. Ensure you have kitchen string to hand and that the pudding bowl fits snugly into a lidded saucepan. Cut a sheet of baking paper large enough to generously cover the top of the pudding bowl. Cut a sheet of kitchen foil to the same size and lay it on top of the baking paper. Create a single pleat in the middle. Ensure you have kitchen string to hand and that the pudding bowl fits snugly into a lidded saucepan. Cream the butter, brown sugar and caster sugar together in a bowl until light and fluffy. Add the eggs, one at a time, beating between each addition. Stir in the vanilla paste. Cream the butter, brown sugar and caster sugar together in a bowl until light and fluffy. Add the eggs, one at a time, beating between each addition. Stir in the vanilla paste. Carefully fold in the flour, baking powder, ground ginger, nutmeg, chocolate drops and crystallised ginger into the egg mixture. Add enough milk to form a soft batter and spoon the mixture into the pudding bowl. Carefully fold in the flour, baking powder, ground ginger, nutmeg, chocolate drops and crystallised ginger into the egg mixture. Add enough milk to form a soft batter and spoon the mixture into the pudding bowl. Add boiling water to a saucepan to what will be a third of the way up the side of the pudding bowl once the bowl is placed in the saucepan, but do not add the bowl to the pan yet. Add boiling water to a saucepan to what will be a third of the way up the side of the pudding bowl once the bowl is placed in the saucepan, but do not add the bowl to the pan yet. Place the foil and baking paper sheet on top of the pudding bowl (with the baking paper nearest the batter). Secure with kitchen string and make a handle with the string (to lift the pudding out of the hot water once cooked). Trim off any excess paper and foil. Place the foil and baking paper sheet on top of the pudding bowl (with the baking paper nearest the batter). Secure with kitchen string and make a handle with the string (to lift the pudding out of the hot water once cooked). Trim off any excess paper and foil. Bring the water to a simmer over a medium heat. Scrunch up some baking parchment or kitchen foil and carefully lower it into the water. Place the pudding bowl on top of the parchment or foil. This is to stop the pudding bowl being in contact with the base of the pan, which could cause it to burn. You could also use a heatproof plate or shallow bowl. Bring the water to a simmer over a medium heat. Scrunch up some baking parchment or kitchen foil and carefully lower it into the water. Place the pudding bowl on top of the parchment or foil. This is to stop the pudding bowl being in contact with the base of the pan, which could cause it to burn. You could also use a heatproof plate or shallow bowl. Cover the pan with a lid and steam for 1½ hours, ensuring that the water is gently simmering and topped up if needed. Cover the pan with a lid and steam for 1½ hours, ensuring that the water is gently simmering and topped up if needed. Remove the pudding from the saucepan using the string 'handle'. To check if the pudding is cooked, press the top for sponginess or insert a skewer and if it comes out clear it is ready. Leave to cool slightly before inverting the bowl to let the pudding slip out – a gentle tap to the top of the pudding bowl will help. Remove the pudding from the saucepan using the string 'handle'. To check if the pudding is cooked, press the top for sponginess or insert a skewer and if it comes out clear it is ready. Leave to cool slightly before inverting the bowl to let the pudding slip out – a gentle tap to the top of the pudding bowl will help. To make the chocolate sauce, combine the chocolate, cream and nutmeg in a medium saucepan over a low heat and stir well until it is melted and combined. To make the chocolate sauce, combine the chocolate, cream and nutmeg in a medium saucepan over a low heat and stir well until it is melted and combined. Place the pudding onto a cake stand or serving plate and drizzle the sauce over the top. Arrange the redcurrants and mint springs on top of the pudding, dust with icing sugar and serve in slices. Place the pudding onto a cake stand or serving plate and drizzle the sauce over the top. Arrange the redcurrants and mint springs on top of the pudding, dust with icing sugar and serve in slices."
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} | c6e34752c379f1ba58ae2125478610e8f2b7393e879bd7b93b22c7059fa26754 | Lemony pond pudding recipe
An average of 4.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemony_pond_pudding_23282_16x9.jpg Try a traditional English dessert with tangy slices of lemon in a rich butterscotch sauce. Serve with double cream or ice cream. butter, for greasing250g/10oz self-raising flour, plus extra for rolling50g/2oz fresh white breadcrumbs150g/5oz shredded suet1 tbsp demerara sugar1 orange, zest and juice butter, for greasing 250g/10oz self-raising flour, plus extra for rolling 50g/2oz fresh white breadcrumbs 150g/5oz shredded suet 1 tbsp demerara sugar 1 orange, zest and juice 1 lemon, thinly sliced 175g/6oz demerara sugar175g/6oz cold butter, cut into 2cm/¾in cubes 1 lemon, thinly sliced 175g/6oz demerara sugar 175g/6oz cold butter, cut into 2cm/¾in cubes Method Grease a 900ml/1½ pints pudding basin and line the base with greaseproof paper.For the pastry, put the flour, breadcrumbs, suet, orange zest and sugar in a large bowl and mix together lightly. Pour the orange juice into a jug and add enough cold water to make it up to 200ml/7fl oz. Pour the liquid onto the suet mixture and stir with a wooden spoon until the dough comes together and forms a ball. Knead very lightly on floured surface for a few seconds until very soft and pliable.Break off roughly two thirds of the dough and form into a ball. Roll out a circle of 5mm/¼in thickness. Use the dough to line the inside of the basin, leaving the excess overhanging the sides. Keep the remaining third of the dough for the lid.Sprinkle two tablespoons of the sugar into the lined basin and dot with a 4-5 cubes of butter. Cover with two of the lemon slices. Repeat the layers until all the ingredients are used, adding a little extra to each layer as the basin becomes wider.Roll out the reserved pastry on a lightly floured surface. Brush with water and place over on top of the pudding. Press the pastry edges together firmly to seal the pastry onto the pudding basin. Trim any excess pastry.Cover with pleated greaseproof paper and aluminium foil. Tie the pudding tightly around the rim with a long piece of string. Place on a trivet or upturned saucer in a very large saucepan and add enough just-boiled water to rise halfway up the sides of the basin. Cover and bring to the boil. Reduce the heat to a simmer and cook for 3 ½ hours, topping up the water when necessary.Remove the basin carefully from the water and stand for three minutes. Remove the string, foil and paper. Loosen the sides of the pudding with a round-bladed knife. Invert the pudding onto a plate (The pudding will look slightly sunk on the top and the pastry should be golden.) Serve with lashings of double cream or ice cream. Grease a 900ml/1½ pints pudding basin and line the base with greaseproof paper. Grease a 900ml/1½ pints pudding basin and line the base with greaseproof paper. For the pastry, put the flour, breadcrumbs, suet, orange zest and sugar in a large bowl and mix together lightly. Pour the orange juice into a jug and add enough cold water to make it up to 200ml/7fl oz. For the pastry, put the flour, breadcrumbs, suet, orange zest and sugar in a large bowl and mix together lightly. Pour the orange juice into a jug and add enough cold water to make it up to 200ml/7fl oz. Pour the liquid onto the suet mixture and stir with a wooden spoon until the dough comes together and forms a ball. Knead very lightly on floured surface for a few seconds until very soft and pliable. Pour the liquid onto the suet mixture and stir with a wooden spoon until the dough comes together and forms a ball. Knead very lightly on floured surface for a few seconds until very soft and pliable. Break off roughly two thirds of the dough and form into a ball. Roll out a circle of 5mm/¼in thickness. Use the dough to line the inside of the basin, leaving the excess overhanging the sides. Keep the remaining third of the dough for the lid. Break off roughly two thirds of the dough and form into a ball. Roll out a circle of 5mm/¼in thickness. Use the dough to line the inside of the basin, leaving the excess overhanging the sides. Keep the remaining third of the dough for the lid. Sprinkle two tablespoons of the sugar into the lined basin and dot with a 4-5 cubes of butter. Cover with two of the lemon slices. Repeat the layers until all the ingredients are used, adding a little extra to each layer as the basin becomes wider. Sprinkle two tablespoons of the sugar into the lined basin and dot with a 4-5 cubes of butter. Cover with two of the lemon slices. Repeat the layers until all the ingredients are used, adding a little extra to each layer as the basin becomes wider. Roll out the reserved pastry on a lightly floured surface. Brush with water and place over on top of the pudding. Press the pastry edges together firmly to seal the pastry onto the pudding basin. Trim any excess pastry. Roll out the reserved pastry on a lightly floured surface. Brush with water and place over on top of the pudding. Press the pastry edges together firmly to seal the pastry onto the pudding basin. Trim any excess pastry. Cover with pleated greaseproof paper and aluminium foil. Tie the pudding tightly around the rim with a long piece of string. Cover with pleated greaseproof paper and aluminium foil. Tie the pudding tightly around the rim with a long piece of string. Place on a trivet or upturned saucer in a very large saucepan and add enough just-boiled water to rise halfway up the sides of the basin. Cover and bring to the boil. Reduce the heat to a simmer and cook for 3 ½ hours, topping up the water when necessary. Place on a trivet or upturned saucer in a very large saucepan and add enough just-boiled water to rise halfway up the sides of the basin. Cover and bring to the boil. Reduce the heat to a simmer and cook for 3 ½ hours, topping up the water when necessary. Remove the basin carefully from the water and stand for three minutes. Remove the string, foil and paper. Loosen the sides of the pudding with a round-bladed knife. Invert the pudding onto a plate (The pudding will look slightly sunk on the top and the pastry should be golden.) Serve with lashings of double cream or ice cream. Remove the basin carefully from the water and stand for three minutes. Remove the string, foil and paper. Loosen the sides of the pudding with a round-bladed knife. Invert the pudding onto a plate (The pudding will look slightly sunk on the top and the pastry should be golden.) Serve with lashings of double cream or ice cream. | {
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"url": "https://www.bbc.co.uk/food/recipes/lemony_pond_pudding_23282",
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"title": "Lemony pond pudding 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/lemony_pond_pudding_23282_16x9.jpg Try a traditional English dessert with tangy slices of lemon in a rich butterscotch sauce. Serve with double cream or ice cream. butter, for greasing250g/10oz self-raising flour, plus extra for rolling50g/2oz fresh white breadcrumbs150g/5oz shredded suet1 tbsp demerara sugar1 orange, zest and juice butter, for greasing 250g/10oz self-raising flour, plus extra for rolling 50g/2oz fresh white breadcrumbs 150g/5oz shredded suet 1 tbsp demerara sugar 1 orange, zest and juice 1 lemon, thinly sliced 175g/6oz demerara sugar175g/6oz cold butter, cut into 2cm/¾in cubes 1 lemon, thinly sliced 175g/6oz demerara sugar 175g/6oz cold butter, cut into 2cm/¾in cubes Method Grease a 900ml/1½ pints pudding basin and line the base with greaseproof paper.For the pastry, put the flour, breadcrumbs, suet, orange zest and sugar in a large bowl and mix together lightly. Pour the orange juice into a jug and add enough cold water to make it up to 200ml/7fl oz. Pour the liquid onto the suet mixture and stir with a wooden spoon until the dough comes together and forms a ball. Knead very lightly on floured surface for a few seconds until very soft and pliable.Break off roughly two thirds of the dough and form into a ball. Roll out a circle of 5mm/¼in thickness. Use the dough to line the inside of the basin, leaving the excess overhanging the sides. Keep the remaining third of the dough for the lid.Sprinkle two tablespoons of the sugar into the lined basin and dot with a 4-5 cubes of butter. Cover with two of the lemon slices. Repeat the layers until all the ingredients are used, adding a little extra to each layer as the basin becomes wider.Roll out the reserved pastry on a lightly floured surface. Brush with water and place over on top of the pudding. Press the pastry edges together firmly to seal the pastry onto the pudding basin. Trim any excess pastry.Cover with pleated greaseproof paper and aluminium foil. Tie the pudding tightly around the rim with a long piece of string. Place on a trivet or upturned saucer in a very large saucepan and add enough just-boiled water to rise halfway up the sides of the basin. Cover and bring to the boil. Reduce the heat to a simmer and cook for 3 ½ hours, topping up the water when necessary.Remove the basin carefully from the water and stand for three minutes. Remove the string, foil and paper. Loosen the sides of the pudding with a round-bladed knife. Invert the pudding onto a plate (The pudding will look slightly sunk on the top and the pastry should be golden.) Serve with lashings of double cream or ice cream. Grease a 900ml/1½ pints pudding basin and line the base with greaseproof paper. Grease a 900ml/1½ pints pudding basin and line the base with greaseproof paper. For the pastry, put the flour, breadcrumbs, suet, orange zest and sugar in a large bowl and mix together lightly. Pour the orange juice into a jug and add enough cold water to make it up to 200ml/7fl oz. For the pastry, put the flour, breadcrumbs, suet, orange zest and sugar in a large bowl and mix together lightly. Pour the orange juice into a jug and add enough cold water to make it up to 200ml/7fl oz. Pour the liquid onto the suet mixture and stir with a wooden spoon until the dough comes together and forms a ball. Knead very lightly on floured surface for a few seconds until very soft and pliable. Pour the liquid onto the suet mixture and stir with a wooden spoon until the dough comes together and forms a ball. Knead very lightly on floured surface for a few seconds until very soft and pliable. Break off roughly two thirds of the dough and form into a ball. Roll out a circle of 5mm/¼in thickness. Use the dough to line the inside of the basin, leaving the excess overhanging the sides. Keep the remaining third of the dough for the lid. Break off roughly two thirds of the dough and form into a ball. Roll out a circle of 5mm/¼in thickness. Use the dough to line the inside of the basin, leaving the excess overhanging the sides. Keep the remaining third of the dough for the lid. Sprinkle two tablespoons of the sugar into the lined basin and dot with a 4-5 cubes of butter. Cover with two of the lemon slices. Repeat the layers until all the ingredients are used, adding a little extra to each layer as the basin becomes wider. Sprinkle two tablespoons of the sugar into the lined basin and dot with a 4-5 cubes of butter. Cover with two of the lemon slices. Repeat the layers until all the ingredients are used, adding a little extra to each layer as the basin becomes wider. Roll out the reserved pastry on a lightly floured surface. Brush with water and place over on top of the pudding. Press the pastry edges together firmly to seal the pastry onto the pudding basin. Trim any excess pastry. Roll out the reserved pastry on a lightly floured surface. Brush with water and place over on top of the pudding. Press the pastry edges together firmly to seal the pastry onto the pudding basin. Trim any excess pastry. Cover with pleated greaseproof paper and aluminium foil. Tie the pudding tightly around the rim with a long piece of string. Cover with pleated greaseproof paper and aluminium foil. Tie the pudding tightly around the rim with a long piece of string. Place on a trivet or upturned saucer in a very large saucepan and add enough just-boiled water to rise halfway up the sides of the basin. Cover and bring to the boil. Reduce the heat to a simmer and cook for 3 ½ hours, topping up the water when necessary. Place on a trivet or upturned saucer in a very large saucepan and add enough just-boiled water to rise halfway up the sides of the basin. Cover and bring to the boil. Reduce the heat to a simmer and cook for 3 ½ hours, topping up the water when necessary. Remove the basin carefully from the water and stand for three minutes. Remove the string, foil and paper. Loosen the sides of the pudding with a round-bladed knife. Invert the pudding onto a plate (The pudding will look slightly sunk on the top and the pastry should be golden.) Serve with lashings of double cream or ice cream. Remove the basin carefully from the water and stand for three minutes. Remove the string, foil and paper. Loosen the sides of the pudding with a round-bladed knife. Invert the pudding onto a plate (The pudding will look slightly sunk on the top and the pastry should be golden.) Serve with lashings of double cream or ice cream."
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} | f7ca21bbb021aa106431d408d3eee3f519b888cdb6800a207e2d64dd83845602 | Steamed apple sponge pudding with blackberry sauce recipe
An average of 4.8 out of 5 stars from 5 ratings Make this cosy autumnal dessert extra special by serving with custard or ice cream. 400g/14oz blackberries150g/5½oz butter, softened150g/5½oz golden caster sugar1 lemon, zest and juice3 free-range eggs, lightly beaten175g/6oz self-raising flour300g/10½oz Bramley apples, peeled, cored removed, cut into 2cm/¾in pieces175g/6oz blackberry jam 400g/14oz blackberries 150g/5½oz butter, softened 150g/5½oz golden caster sugar 1 lemon, zest and juice 3 free-range eggs, lightly beaten 175g/6oz self-raising flour 300g/10½oz Bramley apples, peeled, cored removed, cut into 2cm/¾in pieces 175g/6oz blackberry jam Method Butter a 1.2litre/2 pint pudding basin. Line the base of the basin with a small piece of baking paper.Scatter 150g/5½oz of the blackberries into the bottom of the basin and set aside.Beat the butter, sugar and lemon zest in a mixing bowl until light and fluffy. Whisk half the beaten eggs into the butter mixture. Whisk in half the flour, then the remaining eggs and then the remaining flour. Stir the apple pieces into the mixture. Spoon into the pudding basin and smooth the surface. Cover the basin with the circle of baking parchment, with the pleat in the centre of the pudding. Cover the parchment with the circle of aluminium foil, again with the pleat in the centre. Tie the pudding very tightly around the rim with string. Create a carrying handle by tying the excess string across the top of the basin and tying it under the string on the opposite side – this will help you lift the pudding out of the pan once it’s cooked. Trim any excess baking paper and aluminium foil, leaving a 2.5cm/1in border, and turn the edges in on themselves to seal.Put an upturned heatproof saucer or small trivet in a large, deep saucepan, and place the pudding basin on top. Add enough just-boiled water to the pan to come three-quarters of the way up the sides of the basin. Cover the pan with a tight-fitting lid and place over a low heat. Allow to steam in the gently simmering water for 1½-2 hours (depending on how you prefer your pudding cooked). Add more water to the pan if necessary to make sure the pan does not boil dry. The pudding is done when a skewer inserted into the centre of the pudding (through the aluminium foil and baking paper) comes out clean. If the pudding is still uncooked, cook for a further 30 minutes. When done, turn off the heat and carefully lift the basin from the water. Leave to stand for 5 minutes.Cut the string from the basin and discard the aluminium foil and paper. Run a table knife around the edge of the pudding to loosen the sides, carefully invert onto a deep plate and remove the basin.While the pudding is steaming, make the sauce. Heat the jam, remaining blackberries and lemon juice over a low heat for 6-8 minutes, until the jam has melted and the blackberries soften. Remove the pan from the heat. Strain the sauce through a fine sieve into a clean saucepan. Add a little water if the sauce seems too thick and add lemon juice to taste.Spoon a little of the sauce over the pudding and allow to run slowly down the sides. Butter a 1.2litre/2 pint pudding basin. Line the base of the basin with a small piece of baking paper. Butter a 1.2litre/2 pint pudding basin. Line the base of the basin with a small piece of baking paper. Scatter 150g/5½oz of the blackberries into the bottom of the basin and set aside. Scatter 150g/5½oz of the blackberries into the bottom of the basin and set aside. Beat the butter, sugar and lemon zest in a mixing bowl until light and fluffy. Whisk half the beaten eggs into the butter mixture. Whisk in half the flour, then the remaining eggs and then the remaining flour. Stir the apple pieces into the mixture. Spoon into the pudding basin and smooth the surface. Beat the butter, sugar and lemon zest in a mixing bowl until light and fluffy. Whisk half the beaten eggs into the butter mixture. Whisk in half the flour, then the remaining eggs and then the remaining flour. Stir the apple pieces into the mixture. Spoon into the pudding basin and smooth the surface. Cover the basin with the circle of baking parchment, with the pleat in the centre of the pudding. Cover the parchment with the circle of aluminium foil, again with the pleat in the centre. Tie the pudding very tightly around the rim with string. Create a carrying handle by tying the excess string across the top of the basin and tying it under the string on the opposite side – this will help you lift the pudding out of the pan once it’s cooked. Trim any excess baking paper and aluminium foil, leaving a 2.5cm/1in border, and turn the edges in on themselves to seal. Cover the basin with the circle of baking parchment, with the pleat in the centre of the pudding. Cover the parchment with the circle of aluminium foil, again with the pleat in the centre. Tie the pudding very tightly around the rim with string. Create a carrying handle by tying the excess string across the top of the basin and tying it under the string on the opposite side – this will help you lift the pudding out of the pan once it’s cooked. Trim any excess baking paper and aluminium foil, leaving a 2.5cm/1in border, and turn the edges in on themselves to seal. Put an upturned heatproof saucer or small trivet in a large, deep saucepan, and place the pudding basin on top. Add enough just-boiled water to the pan to come three-quarters of the way up the sides of the basin. Cover the pan with a tight-fitting lid and place over a low heat. Allow to steam in the gently simmering water for 1½-2 hours (depending on how you prefer your pudding cooked). Add more water to the pan if necessary to make sure the pan does not boil dry. Put an upturned heatproof saucer or small trivet in a large, deep saucepan, and place the pudding basin on top. Add enough just-boiled water to the pan to come three-quarters of the way up the sides of the basin. Cover the pan with a tight-fitting lid and place over a low heat. Allow to steam in the gently simmering water for 1½-2 hours (depending on how you prefer your pudding cooked). Add more water to the pan if necessary to make sure the pan does not boil dry. The pudding is done when a skewer inserted into the centre of the pudding (through the aluminium foil and baking paper) comes out clean. If the pudding is still uncooked, cook for a further 30 minutes. When done, turn off the heat and carefully lift the basin from the water. Leave to stand for 5 minutes. The pudding is done when a skewer inserted into the centre of the pudding (through the aluminium foil and baking paper) comes out clean. If the pudding is still uncooked, cook for a further 30 minutes. When done, turn off the heat and carefully lift the basin from the water. Leave to stand for 5 minutes. Cut the string from the basin and discard the aluminium foil and paper. Run a table knife around the edge of the pudding to loosen the sides, carefully invert onto a deep plate and remove the basin. Cut the string from the basin and discard the aluminium foil and paper. Run a table knife around the edge of the pudding to loosen the sides, carefully invert onto a deep plate and remove the basin. While the pudding is steaming, make the sauce. Heat the jam, remaining blackberries and lemon juice over a low heat for 6-8 minutes, until the jam has melted and the blackberries soften. Remove the pan from the heat. Strain the sauce through a fine sieve into a clean saucepan. Add a little water if the sauce seems too thick and add lemon juice to taste. While the pudding is steaming, make the sauce. Heat the jam, remaining blackberries and lemon juice over a low heat for 6-8 minutes, until the jam has melted and the blackberries soften. Remove the pan from the heat. Strain the sauce through a fine sieve into a clean saucepan. Add a little water if the sauce seems too thick and add lemon juice to taste. Spoon a little of the sauce over the pudding and allow to run slowly down the sides. Spoon a little of the sauce over the pudding and allow to run slowly down the sides. | {
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"url": "https://www.bbc.co.uk/food/recipes/steamed_apple_sponge_96638",
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Steamed apple sponge pudding with blackberry sauce recipe",
"content": "An average of 4.8 out of 5 stars from 5 ratings Make this cosy autumnal dessert extra special by serving with custard or ice cream. 400g/14oz blackberries150g/5½oz butter, softened150g/5½oz golden caster sugar1 lemon, zest and juice3 free-range eggs, lightly beaten175g/6oz self-raising flour300g/10½oz Bramley apples, peeled, cored removed, cut into 2cm/¾in pieces175g/6oz blackberry jam 400g/14oz blackberries 150g/5½oz butter, softened 150g/5½oz golden caster sugar 1 lemon, zest and juice 3 free-range eggs, lightly beaten 175g/6oz self-raising flour 300g/10½oz Bramley apples, peeled, cored removed, cut into 2cm/¾in pieces 175g/6oz blackberry jam Method Butter a 1.2litre/2 pint pudding basin. Line the base of the basin with a small piece of baking paper.Scatter 150g/5½oz of the blackberries into the bottom of the basin and set aside.Beat the butter, sugar and lemon zest in a mixing bowl until light and fluffy. Whisk half the beaten eggs into the butter mixture. Whisk in half the flour, then the remaining eggs and then the remaining flour. Stir the apple pieces into the mixture. Spoon into the pudding basin and smooth the surface. Cover the basin with the circle of baking parchment, with the pleat in the centre of the pudding. Cover the parchment with the circle of aluminium foil, again with the pleat in the centre. Tie the pudding very tightly around the rim with string. Create a carrying handle by tying the excess string across the top of the basin and tying it under the string on the opposite side – this will help you lift the pudding out of the pan once it’s cooked. Trim any excess baking paper and aluminium foil, leaving a 2.5cm/1in border, and turn the edges in on themselves to seal.Put an upturned heatproof saucer or small trivet in a large, deep saucepan, and place the pudding basin on top. Add enough just-boiled water to the pan to come three-quarters of the way up the sides of the basin. Cover the pan with a tight-fitting lid and place over a low heat. Allow to steam in the gently simmering water for 1½-2 hours (depending on how you prefer your pudding cooked). Add more water to the pan if necessary to make sure the pan does not boil dry. The pudding is done when a skewer inserted into the centre of the pudding (through the aluminium foil and baking paper) comes out clean. If the pudding is still uncooked, cook for a further 30 minutes. When done, turn off the heat and carefully lift the basin from the water. Leave to stand for 5 minutes.Cut the string from the basin and discard the aluminium foil and paper. Run a table knife around the edge of the pudding to loosen the sides, carefully invert onto a deep plate and remove the basin.While the pudding is steaming, make the sauce. Heat the jam, remaining blackberries and lemon juice over a low heat for 6-8 minutes, until the jam has melted and the blackberries soften. Remove the pan from the heat. Strain the sauce through a fine sieve into a clean saucepan. Add a little water if the sauce seems too thick and add lemon juice to taste.Spoon a little of the sauce over the pudding and allow to run slowly down the sides. Butter a 1.2litre/2 pint pudding basin. Line the base of the basin with a small piece of baking paper. Butter a 1.2litre/2 pint pudding basin. Line the base of the basin with a small piece of baking paper. Scatter 150g/5½oz of the blackberries into the bottom of the basin and set aside. Scatter 150g/5½oz of the blackberries into the bottom of the basin and set aside. Beat the butter, sugar and lemon zest in a mixing bowl until light and fluffy. Whisk half the beaten eggs into the butter mixture. Whisk in half the flour, then the remaining eggs and then the remaining flour. Stir the apple pieces into the mixture. Spoon into the pudding basin and smooth the surface. Beat the butter, sugar and lemon zest in a mixing bowl until light and fluffy. Whisk half the beaten eggs into the butter mixture. Whisk in half the flour, then the remaining eggs and then the remaining flour. Stir the apple pieces into the mixture. Spoon into the pudding basin and smooth the surface. Cover the basin with the circle of baking parchment, with the pleat in the centre of the pudding. Cover the parchment with the circle of aluminium foil, again with the pleat in the centre. Tie the pudding very tightly around the rim with string. Create a carrying handle by tying the excess string across the top of the basin and tying it under the string on the opposite side – this will help you lift the pudding out of the pan once it’s cooked. Trim any excess baking paper and aluminium foil, leaving a 2.5cm/1in border, and turn the edges in on themselves to seal. Cover the basin with the circle of baking parchment, with the pleat in the centre of the pudding. Cover the parchment with the circle of aluminium foil, again with the pleat in the centre. Tie the pudding very tightly around the rim with string. Create a carrying handle by tying the excess string across the top of the basin and tying it under the string on the opposite side – this will help you lift the pudding out of the pan once it’s cooked. Trim any excess baking paper and aluminium foil, leaving a 2.5cm/1in border, and turn the edges in on themselves to seal. Put an upturned heatproof saucer or small trivet in a large, deep saucepan, and place the pudding basin on top. Add enough just-boiled water to the pan to come three-quarters of the way up the sides of the basin. Cover the pan with a tight-fitting lid and place over a low heat. Allow to steam in the gently simmering water for 1½-2 hours (depending on how you prefer your pudding cooked). Add more water to the pan if necessary to make sure the pan does not boil dry. Put an upturned heatproof saucer or small trivet in a large, deep saucepan, and place the pudding basin on top. Add enough just-boiled water to the pan to come three-quarters of the way up the sides of the basin. Cover the pan with a tight-fitting lid and place over a low heat. Allow to steam in the gently simmering water for 1½-2 hours (depending on how you prefer your pudding cooked). Add more water to the pan if necessary to make sure the pan does not boil dry. The pudding is done when a skewer inserted into the centre of the pudding (through the aluminium foil and baking paper) comes out clean. If the pudding is still uncooked, cook for a further 30 minutes. When done, turn off the heat and carefully lift the basin from the water. Leave to stand for 5 minutes. The pudding is done when a skewer inserted into the centre of the pudding (through the aluminium foil and baking paper) comes out clean. If the pudding is still uncooked, cook for a further 30 minutes. When done, turn off the heat and carefully lift the basin from the water. Leave to stand for 5 minutes. Cut the string from the basin and discard the aluminium foil and paper. Run a table knife around the edge of the pudding to loosen the sides, carefully invert onto a deep plate and remove the basin. Cut the string from the basin and discard the aluminium foil and paper. Run a table knife around the edge of the pudding to loosen the sides, carefully invert onto a deep plate and remove the basin. While the pudding is steaming, make the sauce. Heat the jam, remaining blackberries and lemon juice over a low heat for 6-8 minutes, until the jam has melted and the blackberries soften. Remove the pan from the heat. Strain the sauce through a fine sieve into a clean saucepan. Add a little water if the sauce seems too thick and add lemon juice to taste. While the pudding is steaming, make the sauce. Heat the jam, remaining blackberries and lemon juice over a low heat for 6-8 minutes, until the jam has melted and the blackberries soften. Remove the pan from the heat. Strain the sauce through a fine sieve into a clean saucepan. Add a little water if the sauce seems too thick and add lemon juice to taste. Spoon a little of the sauce over the pudding and allow to run slowly down the sides. Spoon a little of the sauce over the pudding and allow to run slowly down the sides."
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} | a50f4cf2c209c0d1dbdddfa00bd5dd541d1bc21b85b4de2d3fad157d94aa33c8 | Lamb and kidney suet pudding with rosemary recipe
For the filling, melt the butter with one tablespoon of oil in a large, heavy-based saucepan over a medium-low heat. When the butter is foaming, add the shallots and garlic and cook for a few minutes until they begin to soften, but not colour.Meanwhile, in a large bowl, mix the tablespoon of flour with the chopped rosemary and some salt and pepper. Add the lamb and kidneys and toss them thoroughly in the seasoned flour.Transfer the softened shallots and garlic to a large bowl and set to one side. Add a little more oil to the pan and increase the heat. Add a third of the lamb and kidney and cook until browned all over.Set aside with the shallots and repeat with the remaining meat, adding more oil if needed. Return all the meat and the shallots to the pan.Add the wine to the pan and let it bubble and reduce for a couple of minutes, scraping the base of the pan with a spatula to help release any caramelised bits. Add the stock and simmer for five minutes. If the sauce looks too thick, add a little more stock. Taste the sauce and season with salt and pepper. Set aside to cool completely. When you are ready to cook the pudding, first generously butter a 1.2 litre/2 pint pudding basin. To make the pastry, mix the ingredients together thoroughly and season with salt and pepper. Gradually stir in water until you have a soft, slightly sticky dough (you’ll need about 225ml/8fl oz of water). Divide off about a quarter of the dough, to be used for the pastry lid. Dust your work surface with flour and roll out the larger piece of dough into a circle roughly 30cm/12in in diameter. Use this to line the pudding basin, leaving the excess pastry hanging over the edge. Roll out the small piece of dough large enough to form a lid for the basin. Spoon the cooled filling into the pastry-lined basin. Dampen the edges with water and add the pastry lid. Press the edges together to seal and trim away the excess pastry neatly.Place a piece of baking parchment over a sheet of foil and make a large pleat in the middle, folding both sheets together (this allow the pudding to expand as it cooks). Put the parchment and foil on top of the pudding, foil side up, and secure with string, looping the end of the string over the top of the pudding and tying it to form a handle that will enable you to lift the pudding in and out of the saucepan.Place the basin in a large pan, and pour in enough boiling water to come halfway up the side of the basin. Put a lid on the pan and bring to a simmer. Turn the heat low and let the pudding steam for 2-2½ hours. Top up the boiling water during this time if necessary so the pan doesn’t boil dry.Remove the pudding from the pan, take off the foil and parchment and leave to rest for five minutes. Then use a small, sharp knife to release the sides of the pudding from the basin. Put a large plate over the pudding and invert it, so the pudding comes out on to the plate. Serve straight away. For the filling, melt the butter with one tablespoon of oil in a large, heavy-based saucepan over a medium-low heat. When the butter is foaming, add the shallots and garlic and cook for a few minutes until they begin to soften, but not colour. For the filling, melt the butter with one tablespoon of oil in a large, heavy-based saucepan over a medium-low heat. When the butter is foaming, add the shallots and garlic and cook for a few minutes until they begin to soften, but not colour. Meanwhile, in a large bowl, mix the tablespoon of flour with the chopped rosemary and some salt and pepper. Add the lamb and kidneys and toss them thoroughly in the seasoned flour. Meanwhile, in a large bowl, mix the tablespoon of flour with the chopped rosemary and some salt and pepper. Add the lamb and kidneys and toss them thoroughly in the seasoned flour. Transfer the softened shallots and garlic to a large bowl and set to one side. Add a little more oil to the pan and increase the heat. Add a third of the lamb and kidney and cook until browned all over. Transfer the softened shallots and garlic to a large bowl and set to one side. Add a little more oil to the pan and increase the heat. Add a third of the lamb and kidney and cook until browned all over. Set aside with the shallots and repeat with the remaining meat, adding more oil if needed. Return all the meat and the shallots to the pan. Set aside with the shallots and repeat with the remaining meat, adding more oil if needed. Return all the meat and the shallots to the pan. Add the wine to the pan and let it bubble and reduce for a couple of minutes, scraping the base of the pan with a spatula to help release any caramelised bits. Add the stock and simmer for five minutes. If the sauce looks too thick, add a little more stock. Taste the sauce and season with salt and pepper. Set aside to cool completely. Add the wine to the pan and let it bubble and reduce for a couple of minutes, scraping the base of the pan with a spatula to help release any caramelised bits. Add the stock and simmer for five minutes. If the sauce looks too thick, add a little more stock. Taste the sauce and season with salt and pepper. Set aside to cool completely. When you are ready to cook the pudding, first generously butter a 1.2 litre/2 pint pudding basin. When you are ready to cook the pudding, first generously butter a 1.2 litre/2 pint pudding basin. To make the pastry, mix the ingredients together thoroughly and season with salt and pepper. Gradually stir in water until you have a soft, slightly sticky dough (you’ll need about 225ml/8fl oz of water). To make the pastry, mix the ingredients together thoroughly and season with salt and pepper. Gradually stir in water until you have a soft, slightly sticky dough (you’ll need about 225ml/8fl oz of water). Divide off about a quarter of the dough, to be used for the pastry lid. Dust your work surface with flour and roll out the larger piece of dough into a circle roughly 30cm/12in in diameter. Use this to line the pudding basin, leaving the excess pastry hanging over the edge. Roll out the small piece of dough large enough to form a lid for the basin. Divide off about a quarter of the dough, to be used for the pastry lid. Dust your work surface with flour and roll out the larger piece of dough into a circle roughly 30cm/12in in diameter. Use this to line the pudding basin, leaving the excess pastry hanging over the edge. Roll out the small piece of dough large enough to form a lid for the basin. Spoon the cooled filling into the pastry-lined basin. Dampen the edges with water and add the pastry lid. Press the edges together to seal and trim away the excess pastry neatly. Spoon the cooled filling into the pastry-lined basin. Dampen the edges with water and add the pastry lid. Press the edges together to seal and trim away the excess pastry neatly. Place a piece of baking parchment over a sheet of foil and make a large pleat in the middle, folding both sheets together (this allow the pudding to expand as it cooks). Put the parchment and foil on top of the pudding, foil side up, and secure with string, looping the end of the string over the top of the pudding and tying it to form a handle that will enable you to lift the pudding in and out of the saucepan. Place a piece of baking parchment over a sheet of foil and make a large pleat in the middle, folding both sheets together (this allow the pudding to expand as it cooks). Put the parchment and foil on top of the pudding, foil side up, and secure with string, looping the end of the string over the top of the pudding and tying it to form a handle that will enable you to lift the pudding in and out of the saucepan. Place the basin in a large pan, and pour in enough boiling water to come halfway up the side of the basin. Put a lid on the pan and bring to a simmer. Turn the heat low and let the pudding steam for 2-2½ hours. Top up the boiling water during this time if necessary so the pan doesn’t boil dry. Place the basin in a large pan, and pour in enough boiling water to come halfway up the side of the basin. Put a lid on the pan and bring to a simmer. Turn the heat low and let the pudding steam for 2-2½ hours. Top up the boiling water during this time if necessary so the pan doesn’t boil dry. Remove the pudding from the pan, take off the foil and parchment and leave to rest for five minutes. Then use a small, sharp knife to release the sides of the pudding from the basin. Put a large plate over the pudding and invert it, so the pudding comes out on to the plate. Serve straight away. Remove the pudding from the pan, take off the foil and parchment and leave to rest for five minutes. Then use a small, sharp knife to release the sides of the pudding from the basin. Put a large plate over the pudding and invert it, so the pudding comes out on to the plate. Serve straight away. | {
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"title": "Lamb and kidney suet pudding with rosemary recipe",
"content": "For the filling, melt the butter with one tablespoon of oil in a large, heavy-based saucepan over a medium-low heat. When the butter is foaming, add the shallots and garlic and cook for a few minutes until they begin to soften, but not colour.Meanwhile, in a large bowl, mix the tablespoon of flour with the chopped rosemary and some salt and pepper. Add the lamb and kidneys and toss them thoroughly in the seasoned flour.Transfer the softened shallots and garlic to a large bowl and set to one side. Add a little more oil to the pan and increase the heat. Add a third of the lamb and kidney and cook until browned all over.Set aside with the shallots and repeat with the remaining meat, adding more oil if needed. Return all the meat and the shallots to the pan.Add the wine to the pan and let it bubble and reduce for a couple of minutes, scraping the base of the pan with a spatula to help release any caramelised bits. Add the stock and simmer for five minutes. If the sauce looks too thick, add a little more stock. Taste the sauce and season with salt and pepper. Set aside to cool completely. When you are ready to cook the pudding, first generously butter a 1.2 litre/2 pint pudding basin. To make the pastry, mix the ingredients together thoroughly and season with salt and pepper. Gradually stir in water until you have a soft, slightly sticky dough (you’ll need about 225ml/8fl oz of water). Divide off about a quarter of the dough, to be used for the pastry lid. Dust your work surface with flour and roll out the larger piece of dough into a circle roughly 30cm/12in in diameter. Use this to line the pudding basin, leaving the excess pastry hanging over the edge. Roll out the small piece of dough large enough to form a lid for the basin. Spoon the cooled filling into the pastry-lined basin. Dampen the edges with water and add the pastry lid. Press the edges together to seal and trim away the excess pastry neatly.Place a piece of baking parchment over a sheet of foil and make a large pleat in the middle, folding both sheets together (this allow the pudding to expand as it cooks). Put the parchment and foil on top of the pudding, foil side up, and secure with string, looping the end of the string over the top of the pudding and tying it to form a handle that will enable you to lift the pudding in and out of the saucepan.Place the basin in a large pan, and pour in enough boiling water to come halfway up the side of the basin. Put a lid on the pan and bring to a simmer. Turn the heat low and let the pudding steam for 2-2½ hours. Top up the boiling water during this time if necessary so the pan doesn’t boil dry.Remove the pudding from the pan, take off the foil and parchment and leave to rest for five minutes. Then use a small, sharp knife to release the sides of the pudding from the basin. Put a large plate over the pudding and invert it, so the pudding comes out on to the plate. Serve straight away. For the filling, melt the butter with one tablespoon of oil in a large, heavy-based saucepan over a medium-low heat. When the butter is foaming, add the shallots and garlic and cook for a few minutes until they begin to soften, but not colour. For the filling, melt the butter with one tablespoon of oil in a large, heavy-based saucepan over a medium-low heat. When the butter is foaming, add the shallots and garlic and cook for a few minutes until they begin to soften, but not colour. Meanwhile, in a large bowl, mix the tablespoon of flour with the chopped rosemary and some salt and pepper. Add the lamb and kidneys and toss them thoroughly in the seasoned flour. Meanwhile, in a large bowl, mix the tablespoon of flour with the chopped rosemary and some salt and pepper. Add the lamb and kidneys and toss them thoroughly in the seasoned flour. Transfer the softened shallots and garlic to a large bowl and set to one side. Add a little more oil to the pan and increase the heat. Add a third of the lamb and kidney and cook until browned all over. Transfer the softened shallots and garlic to a large bowl and set to one side. Add a little more oil to the pan and increase the heat. Add a third of the lamb and kidney and cook until browned all over. Set aside with the shallots and repeat with the remaining meat, adding more oil if needed. Return all the meat and the shallots to the pan. Set aside with the shallots and repeat with the remaining meat, adding more oil if needed. Return all the meat and the shallots to the pan. Add the wine to the pan and let it bubble and reduce for a couple of minutes, scraping the base of the pan with a spatula to help release any caramelised bits. Add the stock and simmer for five minutes. If the sauce looks too thick, add a little more stock. Taste the sauce and season with salt and pepper. Set aside to cool completely. Add the wine to the pan and let it bubble and reduce for a couple of minutes, scraping the base of the pan with a spatula to help release any caramelised bits. Add the stock and simmer for five minutes. If the sauce looks too thick, add a little more stock. Taste the sauce and season with salt and pepper. Set aside to cool completely. When you are ready to cook the pudding, first generously butter a 1.2 litre/2 pint pudding basin. When you are ready to cook the pudding, first generously butter a 1.2 litre/2 pint pudding basin. To make the pastry, mix the ingredients together thoroughly and season with salt and pepper. Gradually stir in water until you have a soft, slightly sticky dough (you’ll need about 225ml/8fl oz of water). To make the pastry, mix the ingredients together thoroughly and season with salt and pepper. Gradually stir in water until you have a soft, slightly sticky dough (you’ll need about 225ml/8fl oz of water). Divide off about a quarter of the dough, to be used for the pastry lid. Dust your work surface with flour and roll out the larger piece of dough into a circle roughly 30cm/12in in diameter. Use this to line the pudding basin, leaving the excess pastry hanging over the edge. Roll out the small piece of dough large enough to form a lid for the basin. Divide off about a quarter of the dough, to be used for the pastry lid. Dust your work surface with flour and roll out the larger piece of dough into a circle roughly 30cm/12in in diameter. Use this to line the pudding basin, leaving the excess pastry hanging over the edge. Roll out the small piece of dough large enough to form a lid for the basin. Spoon the cooled filling into the pastry-lined basin. Dampen the edges with water and add the pastry lid. Press the edges together to seal and trim away the excess pastry neatly. Spoon the cooled filling into the pastry-lined basin. Dampen the edges with water and add the pastry lid. Press the edges together to seal and trim away the excess pastry neatly. Place a piece of baking parchment over a sheet of foil and make a large pleat in the middle, folding both sheets together (this allow the pudding to expand as it cooks). Put the parchment and foil on top of the pudding, foil side up, and secure with string, looping the end of the string over the top of the pudding and tying it to form a handle that will enable you to lift the pudding in and out of the saucepan. Place a piece of baking parchment over a sheet of foil and make a large pleat in the middle, folding both sheets together (this allow the pudding to expand as it cooks). Put the parchment and foil on top of the pudding, foil side up, and secure with string, looping the end of the string over the top of the pudding and tying it to form a handle that will enable you to lift the pudding in and out of the saucepan. Place the basin in a large pan, and pour in enough boiling water to come halfway up the side of the basin. Put a lid on the pan and bring to a simmer. Turn the heat low and let the pudding steam for 2-2½ hours. Top up the boiling water during this time if necessary so the pan doesn’t boil dry. Place the basin in a large pan, and pour in enough boiling water to come halfway up the side of the basin. Put a lid on the pan and bring to a simmer. Turn the heat low and let the pudding steam for 2-2½ hours. Top up the boiling water during this time if necessary so the pan doesn’t boil dry. Remove the pudding from the pan, take off the foil and parchment and leave to rest for five minutes. Then use a small, sharp knife to release the sides of the pudding from the basin. Put a large plate over the pudding and invert it, so the pudding comes out on to the plate. Serve straight away. Remove the pudding from the pan, take off the foil and parchment and leave to rest for five minutes. Then use a small, sharp knife to release the sides of the pudding from the basin. Put a large plate over the pudding and invert it, so the pudding comes out on to the plate. Serve straight away."
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} | bc0ee5e9244969fc68fd8c8397fe588ccf227b3f396025ad83f5cf01a3d4ddec | Steamed golden syrup sponge pudding with vanilla custard recipe
An average of 5.0 out of 5 stars from 1 rating 100g/3½oz unsalted butter, softened, plus extra for greasing2 tbsp golden syrup, plus extra for serving115g/4¼oz plain flour, sifted1½tsp baking powder2 large free-range eggs115g/4¼oz brown sugarvanilla custard, to serve (optional) 100g/3½oz unsalted butter, softened, plus extra for greasing 2 tbsp golden syrup, plus extra for serving 115g/4¼oz plain flour, sifted 1½tsp baking powder 2 large free-range eggs 115g/4¼oz brown sugar vanilla custard, to serve (optional) Method Generously grease a 900ml/1½ pints pudding basin with butter, then chill in the fridge for 4-5 minutes.When the basin is chilled, drizzle the golden syrup into the base of the basin. In a large mixing bowl, whisk together the flour, baking powder, eggs, brown sugar and butter until the batter is smooth and well combined. Spoon the cake batter into the pudding basin. Fold a large piece of aluminium foil in half and grease one side with butter. Wrap the pudding in the greased foil, greased side facing into the pudding. (Pleat the foil a few times as you wrap it to allow room for the pudding to expand.) Secure the foil to the rim of the pudding basin with string. Place the wrapped pudding into a large steamer. (Alternatively, place the wrapped pudding into a large pan, pour in enough boiling water to reach halfway up the sides of the basin, then cover the pan with a lid.) Steam the pudding over a medium heat for 1 hour 30 minutes, or until cooked through, topping up the steamer with boiling water as necessary. (NB. The pudding is cooked through when a skewer inserted into the centre comes out clean.)To serve, turn the steamed pudding out into the centre of a serving plate. Cut it into slices and drizzle over any remaining golden syrup, to taste. Serve with extra golden syrup and vanilla custard, if using. Generously grease a 900ml/1½ pints pudding basin with butter, then chill in the fridge for 4-5 minutes. Generously grease a 900ml/1½ pints pudding basin with butter, then chill in the fridge for 4-5 minutes. When the basin is chilled, drizzle the golden syrup into the base of the basin. When the basin is chilled, drizzle the golden syrup into the base of the basin. In a large mixing bowl, whisk together the flour, baking powder, eggs, brown sugar and butter until the batter is smooth and well combined. Spoon the cake batter into the pudding basin. In a large mixing bowl, whisk together the flour, baking powder, eggs, brown sugar and butter until the batter is smooth and well combined. Spoon the cake batter into the pudding basin. Fold a large piece of aluminium foil in half and grease one side with butter. Wrap the pudding in the greased foil, greased side facing into the pudding. (Pleat the foil a few times as you wrap it to allow room for the pudding to expand.) Secure the foil to the rim of the pudding basin with string. Fold a large piece of aluminium foil in half and grease one side with butter. Wrap the pudding in the greased foil, greased side facing into the pudding. (Pleat the foil a few times as you wrap it to allow room for the pudding to expand.) Secure the foil to the rim of the pudding basin with string. Place the wrapped pudding into a large steamer. (Alternatively, place the wrapped pudding into a large pan, pour in enough boiling water to reach halfway up the sides of the basin, then cover the pan with a lid.) Steam the pudding over a medium heat for 1 hour 30 minutes, or until cooked through, topping up the steamer with boiling water as necessary. (NB. The pudding is cooked through when a skewer inserted into the centre comes out clean.) Place the wrapped pudding into a large steamer. (Alternatively, place the wrapped pudding into a large pan, pour in enough boiling water to reach halfway up the sides of the basin, then cover the pan with a lid.) Steam the pudding over a medium heat for 1 hour 30 minutes, or until cooked through, topping up the steamer with boiling water as necessary. (NB. The pudding is cooked through when a skewer inserted into the centre comes out clean.) To serve, turn the steamed pudding out into the centre of a serving plate. Cut it into slices and drizzle over any remaining golden syrup, to taste. Serve with extra golden syrup and vanilla custard, if using. To serve, turn the steamed pudding out into the centre of a serving plate. Cut it into slices and drizzle over any remaining golden syrup, to taste. Serve with extra golden syrup and vanilla custard, if using. | {
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"title": "Steamed golden syrup sponge pudding with vanilla custard recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating 100g/3½oz unsalted butter, softened, plus extra for greasing2 tbsp golden syrup, plus extra for serving115g/4¼oz plain flour, sifted1½tsp baking powder2 large free-range eggs115g/4¼oz brown sugarvanilla custard, to serve (optional) 100g/3½oz unsalted butter, softened, plus extra for greasing 2 tbsp golden syrup, plus extra for serving 115g/4¼oz plain flour, sifted 1½tsp baking powder 2 large free-range eggs 115g/4¼oz brown sugar vanilla custard, to serve (optional) Method Generously grease a 900ml/1½ pints pudding basin with butter, then chill in the fridge for 4-5 minutes.When the basin is chilled, drizzle the golden syrup into the base of the basin. In a large mixing bowl, whisk together the flour, baking powder, eggs, brown sugar and butter until the batter is smooth and well combined. Spoon the cake batter into the pudding basin. Fold a large piece of aluminium foil in half and grease one side with butter. Wrap the pudding in the greased foil, greased side facing into the pudding. (Pleat the foil a few times as you wrap it to allow room for the pudding to expand.) Secure the foil to the rim of the pudding basin with string. Place the wrapped pudding into a large steamer. (Alternatively, place the wrapped pudding into a large pan, pour in enough boiling water to reach halfway up the sides of the basin, then cover the pan with a lid.) Steam the pudding over a medium heat for 1 hour 30 minutes, or until cooked through, topping up the steamer with boiling water as necessary. (NB. The pudding is cooked through when a skewer inserted into the centre comes out clean.)To serve, turn the steamed pudding out into the centre of a serving plate. Cut it into slices and drizzle over any remaining golden syrup, to taste. Serve with extra golden syrup and vanilla custard, if using. Generously grease a 900ml/1½ pints pudding basin with butter, then chill in the fridge for 4-5 minutes. Generously grease a 900ml/1½ pints pudding basin with butter, then chill in the fridge for 4-5 minutes. When the basin is chilled, drizzle the golden syrup into the base of the basin. When the basin is chilled, drizzle the golden syrup into the base of the basin. In a large mixing bowl, whisk together the flour, baking powder, eggs, brown sugar and butter until the batter is smooth and well combined. Spoon the cake batter into the pudding basin. In a large mixing bowl, whisk together the flour, baking powder, eggs, brown sugar and butter until the batter is smooth and well combined. Spoon the cake batter into the pudding basin. Fold a large piece of aluminium foil in half and grease one side with butter. Wrap the pudding in the greased foil, greased side facing into the pudding. (Pleat the foil a few times as you wrap it to allow room for the pudding to expand.) Secure the foil to the rim of the pudding basin with string. Fold a large piece of aluminium foil in half and grease one side with butter. Wrap the pudding in the greased foil, greased side facing into the pudding. (Pleat the foil a few times as you wrap it to allow room for the pudding to expand.) Secure the foil to the rim of the pudding basin with string. Place the wrapped pudding into a large steamer. (Alternatively, place the wrapped pudding into a large pan, pour in enough boiling water to reach halfway up the sides of the basin, then cover the pan with a lid.) Steam the pudding over a medium heat for 1 hour 30 minutes, or until cooked through, topping up the steamer with boiling water as necessary. (NB. The pudding is cooked through when a skewer inserted into the centre comes out clean.) Place the wrapped pudding into a large steamer. (Alternatively, place the wrapped pudding into a large pan, pour in enough boiling water to reach halfway up the sides of the basin, then cover the pan with a lid.) Steam the pudding over a medium heat for 1 hour 30 minutes, or until cooked through, topping up the steamer with boiling water as necessary. (NB. The pudding is cooked through when a skewer inserted into the centre comes out clean.) To serve, turn the steamed pudding out into the centre of a serving plate. Cut it into slices and drizzle over any remaining golden syrup, to taste. Serve with extra golden syrup and vanilla custard, if using. To serve, turn the steamed pudding out into the centre of a serving plate. Cut it into slices and drizzle over any remaining golden syrup, to taste. Serve with extra golden syrup and vanilla custard, if using."
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} | 341c5684d5d7bc8d143820bb6cf0ee613f907c3940a8a3d79304db2bcd5db5f1 | Mary Berry's coffee and walnut cake recipe
An average of 2.9 out of 5 stars from 264 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coffee_and_walnut_cake_03763_16x9.jpg Mary Berry makes it easy with this delicious coffee and walnut cake. It makes a great little treat for Mother's Day. Equipment and preparation: You will need two deep loose-bottomed 20cm/8in round tins. 225g/8oz unsalted butter, softened, plus extra for greasing 225g/8oz caster sugar 4 large free-range eggs225g/8oz self-raising flour½ level tsp baking powder1 tbsp coffee granules, dissolved in 1 tablespoon of boiling water50g/1¾oz walnuts, finely chopped 225g/8oz unsalted butter, softened, plus extra for greasing 225g/8oz caster sugar 4 large free-range eggs 225g/8oz self-raising flour ½ level tsp baking powder 1 tbsp coffee granules, dissolved in 1 tablespoon of boiling water 50g/1¾oz walnuts, finely chopped 125g/4½oz unsalted butter, softened225g/8oz icing sugar, sifted1 tbsp coffee granules, dissolved in 1 tablespoon of boiling water8 walnut halves, to decorate 125g/4½oz unsalted butter, softened 225g/8oz icing sugar, sifted 1 tbsp coffee granules, dissolved in 1 tablespoon of boiling water 8 walnut halves, to decorate Method Preheat the oven to 180C/160C Fan/Gas 4. Lightly butter two deep loose-bottomed 20cm/8in round tins and line the bases with baking paper.Put the butter, sugar, eggs, flour, baking powder and coffee in a large mixing bowl and beat together (using an electric hand whisk if you have one) until well combined and smooth. Fold in the walnuts.Divide the mixture evenly between the tins. Level the surface using a spatula or the back of a spoon. Bake for 25-28 minutes, or until an inserted skewer comes out clean. Leave the cakes to cool in the tins for 5 minutes, then run a small palette knife or rounded butter knife around the edge of the tins and carefully turn the cakes out onto a wire rack. Peel off the paper and leave to cool completely.For the filling and topping, beat the butter and gradually add the icing sugar. Add the coffee and beat until smooth.Choose the cake with the best top, then put the other cake upside-down onto a serving plate and spread with half the coffee icing. Sandwich together with the other half. Ice the top of the cake and decorate with the walnut pieces to serve. Preheat the oven to 180C/160C Fan/Gas 4. Lightly butter two deep loose-bottomed 20cm/8in round tins and line the bases with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Lightly butter two deep loose-bottomed 20cm/8in round tins and line the bases with baking paper. Put the butter, sugar, eggs, flour, baking powder and coffee in a large mixing bowl and beat together (using an electric hand whisk if you have one) until well combined and smooth. Fold in the walnuts. Put the butter, sugar, eggs, flour, baking powder and coffee in a large mixing bowl and beat together (using an electric hand whisk if you have one) until well combined and smooth. Fold in the walnuts. Divide the mixture evenly between the tins. Level the surface using a spatula or the back of a spoon. Divide the mixture evenly between the tins. Level the surface using a spatula or the back of a spoon. Bake for 25-28 minutes, or until an inserted skewer comes out clean. Leave the cakes to cool in the tins for 5 minutes, then run a small palette knife or rounded butter knife around the edge of the tins and carefully turn the cakes out onto a wire rack. Peel off the paper and leave to cool completely. Bake for 25-28 minutes, or until an inserted skewer comes out clean. Leave the cakes to cool in the tins for 5 minutes, then run a small palette knife or rounded butter knife around the edge of the tins and carefully turn the cakes out onto a wire rack. Peel off the paper and leave to cool completely. For the filling and topping, beat the butter and gradually add the icing sugar. Add the coffee and beat until smooth. For the filling and topping, beat the butter and gradually add the icing sugar. Add the coffee and beat until smooth. Choose the cake with the best top, then put the other cake upside-down onto a serving plate and spread with half the coffee icing. Sandwich together with the other half. Ice the top of the cake and decorate with the walnut pieces to serve. Choose the cake with the best top, then put the other cake upside-down onto a serving plate and spread with half the coffee icing. Sandwich together with the other half. Ice the top of the cake and decorate with the walnut pieces to serve. | {
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"title": "Mary Berry's coffee and walnut cake recipe",
"content": "An average of 2.9 out of 5 stars from 264 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coffee_and_walnut_cake_03763_16x9.jpg Mary Berry makes it easy with this delicious coffee and walnut cake. It makes a great little treat for Mother's Day. Equipment and preparation: You will need two deep loose-bottomed 20cm/8in round tins. 225g/8oz unsalted butter, softened, plus extra for greasing 225g/8oz caster sugar 4 large free-range eggs225g/8oz self-raising flour½ level tsp baking powder1 tbsp coffee granules, dissolved in 1 tablespoon of boiling water50g/1¾oz walnuts, finely chopped 225g/8oz unsalted butter, softened, plus extra for greasing 225g/8oz caster sugar 4 large free-range eggs 225g/8oz self-raising flour ½ level tsp baking powder 1 tbsp coffee granules, dissolved in 1 tablespoon of boiling water 50g/1¾oz walnuts, finely chopped 125g/4½oz unsalted butter, softened225g/8oz icing sugar, sifted1 tbsp coffee granules, dissolved in 1 tablespoon of boiling water8 walnut halves, to decorate 125g/4½oz unsalted butter, softened 225g/8oz icing sugar, sifted 1 tbsp coffee granules, dissolved in 1 tablespoon of boiling water 8 walnut halves, to decorate Method Preheat the oven to 180C/160C Fan/Gas 4. Lightly butter two deep loose-bottomed 20cm/8in round tins and line the bases with baking paper.Put the butter, sugar, eggs, flour, baking powder and coffee in a large mixing bowl and beat together (using an electric hand whisk if you have one) until well combined and smooth. Fold in the walnuts.Divide the mixture evenly between the tins. Level the surface using a spatula or the back of a spoon. Bake for 25-28 minutes, or until an inserted skewer comes out clean. Leave the cakes to cool in the tins for 5 minutes, then run a small palette knife or rounded butter knife around the edge of the tins and carefully turn the cakes out onto a wire rack. Peel off the paper and leave to cool completely.For the filling and topping, beat the butter and gradually add the icing sugar. Add the coffee and beat until smooth.Choose the cake with the best top, then put the other cake upside-down onto a serving plate and spread with half the coffee icing. Sandwich together with the other half. Ice the top of the cake and decorate with the walnut pieces to serve. Preheat the oven to 180C/160C Fan/Gas 4. Lightly butter two deep loose-bottomed 20cm/8in round tins and line the bases with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Lightly butter two deep loose-bottomed 20cm/8in round tins and line the bases with baking paper. Put the butter, sugar, eggs, flour, baking powder and coffee in a large mixing bowl and beat together (using an electric hand whisk if you have one) until well combined and smooth. Fold in the walnuts. Put the butter, sugar, eggs, flour, baking powder and coffee in a large mixing bowl and beat together (using an electric hand whisk if you have one) until well combined and smooth. Fold in the walnuts. Divide the mixture evenly between the tins. Level the surface using a spatula or the back of a spoon. Divide the mixture evenly between the tins. Level the surface using a spatula or the back of a spoon. Bake for 25-28 minutes, or until an inserted skewer comes out clean. Leave the cakes to cool in the tins for 5 minutes, then run a small palette knife or rounded butter knife around the edge of the tins and carefully turn the cakes out onto a wire rack. Peel off the paper and leave to cool completely. Bake for 25-28 minutes, or until an inserted skewer comes out clean. Leave the cakes to cool in the tins for 5 minutes, then run a small palette knife or rounded butter knife around the edge of the tins and carefully turn the cakes out onto a wire rack. Peel off the paper and leave to cool completely. For the filling and topping, beat the butter and gradually add the icing sugar. Add the coffee and beat until smooth. For the filling and topping, beat the butter and gradually add the icing sugar. Add the coffee and beat until smooth. Choose the cake with the best top, then put the other cake upside-down onto a serving plate and spread with half the coffee icing. Sandwich together with the other half. Ice the top of the cake and decorate with the walnut pieces to serve. Choose the cake with the best top, then put the other cake upside-down onto a serving plate and spread with half the coffee icing. Sandwich together with the other half. Ice the top of the cake and decorate with the walnut pieces to serve."
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} | 2540307c3cc5937d9d6e9b67546d87a0e669681083f981d55b36a3002ccb72ff | Cherry madeira cake recipe
An average of 3.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cherry_madeira_cake_38061_16x9.jpg Growing up my mum always baked with us, and we’d often make cupcakes with red and green glacé cherries. Or, whenever we were sad, she’d make us a warm madeira cake. This is a love letter to my childhood and how my mum shows she cares – and now I do this for my girls. 175g/6oz unsalted butter, at room temperature, plus extra to grease175g/6oz caster sugar200g/7oz glacé cherries, halved3 large eggs1 tsp vanilla extract150g/5½oz plain flour, plus 1 tbsp50g/1¾oz ground almonds2 tsp baking powder1 tbsp milk 175g/6oz unsalted butter, at room temperature, plus extra to grease 175g/6oz caster sugar 200g/7oz glacé cherries, halved 3 large eggs 1 tsp vanilla extract 150g/5½oz plain flour, plus 1 tbsp 50g/1¾oz ground almonds 2 tsp baking powder 1 tbsp milk Method Preheat the oven to 180C/160C Fan/Gas 4. Grease a 900g/2lb loaf tin with some butter and line with baking paper. Wash the glacé cherries in a sieve to remove the syrup, then leave them to dry on kitchen paper.Place the butter and sugar in the bowl of a free-standing mixer and beat for 3 minutes on a medium speed until super pale and creamy. Beat in the eggs one at a time, then add the vanilla extract. In a separate bowl, whisk together the flour, ground almonds and baking powder, then use a large metal spoon to fold this into the butter mixture. Add the milk and lightly mix. Toss the cherries with the extra tablespoon of plain flour and fold two-thirds into the cake batter.Scrape the batter into the prepared tin using a spatula, then sprinkle the remaining flour-dusted cherries over the batter. Transfer the tin to the oven and bake for 55 minutes, or until risen, golden and when a skewer inserted in the centre comes out clean. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 900g/2lb loaf tin with some butter and line with baking paper. Wash the glacé cherries in a sieve to remove the syrup, then leave them to dry on kitchen paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 900g/2lb loaf tin with some butter and line with baking paper. Wash the glacé cherries in a sieve to remove the syrup, then leave them to dry on kitchen paper. Place the butter and sugar in the bowl of a free-standing mixer and beat for 3 minutes on a medium speed until super pale and creamy. Beat in the eggs one at a time, then add the vanilla extract. Place the butter and sugar in the bowl of a free-standing mixer and beat for 3 minutes on a medium speed until super pale and creamy. Beat in the eggs one at a time, then add the vanilla extract. In a separate bowl, whisk together the flour, ground almonds and baking powder, then use a large metal spoon to fold this into the butter mixture. Add the milk and lightly mix. Toss the cherries with the extra tablespoon of plain flour and fold two-thirds into the cake batter. In a separate bowl, whisk together the flour, ground almonds and baking powder, then use a large metal spoon to fold this into the butter mixture. Add the milk and lightly mix. Toss the cherries with the extra tablespoon of plain flour and fold two-thirds into the cake batter. Scrape the batter into the prepared tin using a spatula, then sprinkle the remaining flour-dusted cherries over the batter. Transfer the tin to the oven and bake for 55 minutes, or until risen, golden and when a skewer inserted in the centre comes out clean. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Scrape the batter into the prepared tin using a spatula, then sprinkle the remaining flour-dusted cherries over the batter. Transfer the tin to the oven and bake for 55 minutes, or until risen, golden and when a skewer inserted in the centre comes out clean. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. | {
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"title": "Cherry madeira cake recipe",
"content": "An average of 3.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cherry_madeira_cake_38061_16x9.jpg Growing up my mum always baked with us, and we’d often make cupcakes with red and green glacé cherries. Or, whenever we were sad, she’d make us a warm madeira cake. This is a love letter to my childhood and how my mum shows she cares – and now I do this for my girls. 175g/6oz unsalted butter, at room temperature, plus extra to grease175g/6oz caster sugar200g/7oz glacé cherries, halved3 large eggs1 tsp vanilla extract150g/5½oz plain flour, plus 1 tbsp50g/1¾oz ground almonds2 tsp baking powder1 tbsp milk 175g/6oz unsalted butter, at room temperature, plus extra to grease 175g/6oz caster sugar 200g/7oz glacé cherries, halved 3 large eggs 1 tsp vanilla extract 150g/5½oz plain flour, plus 1 tbsp 50g/1¾oz ground almonds 2 tsp baking powder 1 tbsp milk Method Preheat the oven to 180C/160C Fan/Gas 4. Grease a 900g/2lb loaf tin with some butter and line with baking paper. Wash the glacé cherries in a sieve to remove the syrup, then leave them to dry on kitchen paper.Place the butter and sugar in the bowl of a free-standing mixer and beat for 3 minutes on a medium speed until super pale and creamy. Beat in the eggs one at a time, then add the vanilla extract. In a separate bowl, whisk together the flour, ground almonds and baking powder, then use a large metal spoon to fold this into the butter mixture. Add the milk and lightly mix. Toss the cherries with the extra tablespoon of plain flour and fold two-thirds into the cake batter.Scrape the batter into the prepared tin using a spatula, then sprinkle the remaining flour-dusted cherries over the batter. Transfer the tin to the oven and bake for 55 minutes, or until risen, golden and when a skewer inserted in the centre comes out clean. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 900g/2lb loaf tin with some butter and line with baking paper. Wash the glacé cherries in a sieve to remove the syrup, then leave them to dry on kitchen paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 900g/2lb loaf tin with some butter and line with baking paper. Wash the glacé cherries in a sieve to remove the syrup, then leave them to dry on kitchen paper. Place the butter and sugar in the bowl of a free-standing mixer and beat for 3 minutes on a medium speed until super pale and creamy. Beat in the eggs one at a time, then add the vanilla extract. Place the butter and sugar in the bowl of a free-standing mixer and beat for 3 minutes on a medium speed until super pale and creamy. Beat in the eggs one at a time, then add the vanilla extract. In a separate bowl, whisk together the flour, ground almonds and baking powder, then use a large metal spoon to fold this into the butter mixture. Add the milk and lightly mix. Toss the cherries with the extra tablespoon of plain flour and fold two-thirds into the cake batter. In a separate bowl, whisk together the flour, ground almonds and baking powder, then use a large metal spoon to fold this into the butter mixture. Add the milk and lightly mix. Toss the cherries with the extra tablespoon of plain flour and fold two-thirds into the cake batter. Scrape the batter into the prepared tin using a spatula, then sprinkle the remaining flour-dusted cherries over the batter. Transfer the tin to the oven and bake for 55 minutes, or until risen, golden and when a skewer inserted in the centre comes out clean. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Scrape the batter into the prepared tin using a spatula, then sprinkle the remaining flour-dusted cherries over the batter. Transfer the tin to the oven and bake for 55 minutes, or until risen, golden and when a skewer inserted in the centre comes out clean. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely."
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} | 92a317e57ff6731373c60acc33fd79e1eb63ed1ad20d1061f4764bc9d5defe3b | Raspberry and white chocolate muffins recipe
An average of 4.6 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/raspberry_and_white_51217_16x9.jpg These delicious raspberry and white chocolate muffins couldn’t be simpler to make and use frozen raspberries for ease. For really light, well-risen muffins, it’s important not to over-mix. Don't worry about any tiny smears of flour in the batter. 300g/10½oz plain flour225g/8oz caster sugar1½ tsp bicarbonate of sodapinch of salt100ml/3½fl oz milk100ml/3½fl oz soured cream3 free-range eggs, beaten5 tbsp sunflower oil1 tsp vanilla extract or vanilla bean paste150g/5½oz frozen raspberries100g/3½oz white chocolate chips 300g/10½oz plain flour 225g/8oz caster sugar 1½ tsp bicarbonate of soda pinch of salt 100ml/3½fl oz milk 100ml/3½fl oz soured cream 3 free-range eggs, beaten 5 tbsp sunflower oil 1 tsp vanilla extract or vanilla bean paste 150g/5½oz frozen raspberries 100g/3½oz white chocolate chips Method Preheat the oven to 190C/180C Fan/Gas 5 and line a 12-hole muffin tin with paper cases.Sift the flour, sugar, bicarbonate of soda and salt into a large bowl and mix to combine.Whisk the milk, soured cream, eggs, sunflower oil and vanilla together in a jug or bowl until well combined.Pour the milk and egg mixture into the dry ingredients and mix, using a large metal spoon or spatula, until just combined. Add the frozen raspberries and chocolate chips and mix until only just combined – do not over-mix or the raspberries will break up.Spoon the mixture into the paper cases. Bake for about 25 minutes, or until the muffins are well risen and golden brown. Transfer to a wire rack to cool. Best eaten on the day of making. Preheat the oven to 190C/180C Fan/Gas 5 and line a 12-hole muffin tin with paper cases. Preheat the oven to 190C/180C Fan/Gas 5 and line a 12-hole muffin tin with paper cases. Sift the flour, sugar, bicarbonate of soda and salt into a large bowl and mix to combine. Sift the flour, sugar, bicarbonate of soda and salt into a large bowl and mix to combine. Whisk the milk, soured cream, eggs, sunflower oil and vanilla together in a jug or bowl until well combined. Whisk the milk, soured cream, eggs, sunflower oil and vanilla together in a jug or bowl until well combined. Pour the milk and egg mixture into the dry ingredients and mix, using a large metal spoon or spatula, until just combined. Add the frozen raspberries and chocolate chips and mix until only just combined – do not over-mix or the raspberries will break up. Pour the milk and egg mixture into the dry ingredients and mix, using a large metal spoon or spatula, until just combined. Add the frozen raspberries and chocolate chips and mix until only just combined – do not over-mix or the raspberries will break up. Spoon the mixture into the paper cases. Bake for about 25 minutes, or until the muffins are well risen and golden brown. Spoon the mixture into the paper cases. Bake for about 25 minutes, or until the muffins are well risen and golden brown. Transfer to a wire rack to cool. Best eaten on the day of making. Transfer to a wire rack to cool. Best eaten on the day of making. | {
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"title": "Raspberry and white chocolate muffins recipe",
"content": "An average of 4.6 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/raspberry_and_white_51217_16x9.jpg These delicious raspberry and white chocolate muffins couldn’t be simpler to make and use frozen raspberries for ease. For really light, well-risen muffins, it’s important not to over-mix. Don't worry about any tiny smears of flour in the batter. 300g/10½oz plain flour225g/8oz caster sugar1½ tsp bicarbonate of sodapinch of salt100ml/3½fl oz milk100ml/3½fl oz soured cream3 free-range eggs, beaten5 tbsp sunflower oil1 tsp vanilla extract or vanilla bean paste150g/5½oz frozen raspberries100g/3½oz white chocolate chips 300g/10½oz plain flour 225g/8oz caster sugar 1½ tsp bicarbonate of soda pinch of salt 100ml/3½fl oz milk 100ml/3½fl oz soured cream 3 free-range eggs, beaten 5 tbsp sunflower oil 1 tsp vanilla extract or vanilla bean paste 150g/5½oz frozen raspberries 100g/3½oz white chocolate chips Method Preheat the oven to 190C/180C Fan/Gas 5 and line a 12-hole muffin tin with paper cases.Sift the flour, sugar, bicarbonate of soda and salt into a large bowl and mix to combine.Whisk the milk, soured cream, eggs, sunflower oil and vanilla together in a jug or bowl until well combined.Pour the milk and egg mixture into the dry ingredients and mix, using a large metal spoon or spatula, until just combined. Add the frozen raspberries and chocolate chips and mix until only just combined – do not over-mix or the raspberries will break up.Spoon the mixture into the paper cases. Bake for about 25 minutes, or until the muffins are well risen and golden brown. Transfer to a wire rack to cool. Best eaten on the day of making. Preheat the oven to 190C/180C Fan/Gas 5 and line a 12-hole muffin tin with paper cases. Preheat the oven to 190C/180C Fan/Gas 5 and line a 12-hole muffin tin with paper cases. Sift the flour, sugar, bicarbonate of soda and salt into a large bowl and mix to combine. Sift the flour, sugar, bicarbonate of soda and salt into a large bowl and mix to combine. Whisk the milk, soured cream, eggs, sunflower oil and vanilla together in a jug or bowl until well combined. Whisk the milk, soured cream, eggs, sunflower oil and vanilla together in a jug or bowl until well combined. Pour the milk and egg mixture into the dry ingredients and mix, using a large metal spoon or spatula, until just combined. Add the frozen raspberries and chocolate chips and mix until only just combined – do not over-mix or the raspberries will break up. Pour the milk and egg mixture into the dry ingredients and mix, using a large metal spoon or spatula, until just combined. Add the frozen raspberries and chocolate chips and mix until only just combined – do not over-mix or the raspberries will break up. Spoon the mixture into the paper cases. Bake for about 25 minutes, or until the muffins are well risen and golden brown. Spoon the mixture into the paper cases. Bake for about 25 minutes, or until the muffins are well risen and golden brown. Transfer to a wire rack to cool. Best eaten on the day of making. Transfer to a wire rack to cool. Best eaten on the day of making."
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} | 88debc04abf6b2b3c8ad8a5e5bc9e566bd4c0169359f254c90132612760212eb | Chunky apple crumble recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chunkyapplecrumble_90202_16x9.jpg Polenta and ground almonds add texture to the topping, while a little rosemary in with the fruit adds a herbaceous twist. 4 large Bramley cooking apples (weighing about 900g/2lb)1 large orange, zest and juice only2 sprigs rosemary225g/8oz blackberriessplash of water30g/1½ oz caster sugar 4 large Bramley cooking apples (weighing about 900g/2lb) 1 large orange, zest and juice only 2 sprigs rosemary 225g/8oz blackberries splash of water 30g/1½ oz caster sugar 55g/2oz ground almonds140g/5oz plain flour85g/3oz polenta (not quick-cook)140g/5oz butter, cold110g/4oz light muscovado sugarsplash of water 55g/2oz ground almonds 140g/5oz plain flour 85g/3oz polenta (not quick-cook) 140g/5oz butter, cold 110g/4oz light muscovado sugar splash of water thick cream or custard thick cream or custard Method Preheat the oven to 200C/400F/Gas 6.For the filling, peel, quarter and core the apples and cut into large chunks. Place in a shallow ovenproof dish.Zest and juice the orange, adding the zest and juice to the apples. Mix together with your hands.Bruise the rosemary sprigs and scatter over the apples. Toss over the blackberries, add a splash of water and scatter over the sugar.For the crumble topping, place the almonds, flour, polenta, butter and sugar in a food processor and pulse briefly several times, just to mix. The mixture should look like coarse breadcrumbs.Tip out into a bowl and add a splash of water. Use a spoon to mix briefly - it should be quite clumpy.Sprinkle the crumble mixture over the fruit.Place in the oven and bake for 20 minutes.Turn down the heat to 180C/350F/Gas 4 and cook for a further 20-25 minutes, until the top is nicely browned and bubbling.Serve with pouring cream or custard. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the filling, peel, quarter and core the apples and cut into large chunks. Place in a shallow ovenproof dish. For the filling, peel, quarter and core the apples and cut into large chunks. Place in a shallow ovenproof dish. Zest and juice the orange, adding the zest and juice to the apples. Mix together with your hands. Zest and juice the orange, adding the zest and juice to the apples. Mix together with your hands. Bruise the rosemary sprigs and scatter over the apples. Toss over the blackberries, add a splash of water and scatter over the sugar. Bruise the rosemary sprigs and scatter over the apples. Toss over the blackberries, add a splash of water and scatter over the sugar. For the crumble topping, place the almonds, flour, polenta, butter and sugar in a food processor and pulse briefly several times, just to mix. The mixture should look like coarse breadcrumbs. For the crumble topping, place the almonds, flour, polenta, butter and sugar in a food processor and pulse briefly several times, just to mix. The mixture should look like coarse breadcrumbs. Tip out into a bowl and add a splash of water. Use a spoon to mix briefly - it should be quite clumpy. Tip out into a bowl and add a splash of water. Use a spoon to mix briefly - it should be quite clumpy. Sprinkle the crumble mixture over the fruit. Sprinkle the crumble mixture over the fruit. Place in the oven and bake for 20 minutes. Place in the oven and bake for 20 minutes. Turn down the heat to 180C/350F/Gas 4 and cook for a further 20-25 minutes, until the top is nicely browned and bubbling. Turn down the heat to 180C/350F/Gas 4 and cook for a further 20-25 minutes, until the top is nicely browned and bubbling. Serve with pouring cream or custard. Serve with pouring cream or custard. | {
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"title": "Chunky apple crumble recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chunkyapplecrumble_90202_16x9.jpg Polenta and ground almonds add texture to the topping, while a little rosemary in with the fruit adds a herbaceous twist. 4 large Bramley cooking apples (weighing about 900g/2lb)1 large orange, zest and juice only2 sprigs rosemary225g/8oz blackberriessplash of water30g/1½ oz caster sugar 4 large Bramley cooking apples (weighing about 900g/2lb) 1 large orange, zest and juice only 2 sprigs rosemary 225g/8oz blackberries splash of water 30g/1½ oz caster sugar 55g/2oz ground almonds140g/5oz plain flour85g/3oz polenta (not quick-cook)140g/5oz butter, cold110g/4oz light muscovado sugarsplash of water 55g/2oz ground almonds 140g/5oz plain flour 85g/3oz polenta (not quick-cook) 140g/5oz butter, cold 110g/4oz light muscovado sugar splash of water thick cream or custard thick cream or custard Method Preheat the oven to 200C/400F/Gas 6.For the filling, peel, quarter and core the apples and cut into large chunks. Place in a shallow ovenproof dish.Zest and juice the orange, adding the zest and juice to the apples. Mix together with your hands.Bruise the rosemary sprigs and scatter over the apples. Toss over the blackberries, add a splash of water and scatter over the sugar.For the crumble topping, place the almonds, flour, polenta, butter and sugar in a food processor and pulse briefly several times, just to mix. The mixture should look like coarse breadcrumbs.Tip out into a bowl and add a splash of water. Use a spoon to mix briefly - it should be quite clumpy.Sprinkle the crumble mixture over the fruit.Place in the oven and bake for 20 minutes.Turn down the heat to 180C/350F/Gas 4 and cook for a further 20-25 minutes, until the top is nicely browned and bubbling.Serve with pouring cream or custard. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the filling, peel, quarter and core the apples and cut into large chunks. Place in a shallow ovenproof dish. For the filling, peel, quarter and core the apples and cut into large chunks. Place in a shallow ovenproof dish. Zest and juice the orange, adding the zest and juice to the apples. Mix together with your hands. Zest and juice the orange, adding the zest and juice to the apples. Mix together with your hands. Bruise the rosemary sprigs and scatter over the apples. Toss over the blackberries, add a splash of water and scatter over the sugar. Bruise the rosemary sprigs and scatter over the apples. Toss over the blackberries, add a splash of water and scatter over the sugar. For the crumble topping, place the almonds, flour, polenta, butter and sugar in a food processor and pulse briefly several times, just to mix. The mixture should look like coarse breadcrumbs. For the crumble topping, place the almonds, flour, polenta, butter and sugar in a food processor and pulse briefly several times, just to mix. The mixture should look like coarse breadcrumbs. Tip out into a bowl and add a splash of water. Use a spoon to mix briefly - it should be quite clumpy. Tip out into a bowl and add a splash of water. Use a spoon to mix briefly - it should be quite clumpy. Sprinkle the crumble mixture over the fruit. Sprinkle the crumble mixture over the fruit. Place in the oven and bake for 20 minutes. Place in the oven and bake for 20 minutes. Turn down the heat to 180C/350F/Gas 4 and cook for a further 20-25 minutes, until the top is nicely browned and bubbling. Turn down the heat to 180C/350F/Gas 4 and cook for a further 20-25 minutes, until the top is nicely browned and bubbling. Serve with pouring cream or custard. Serve with pouring cream or custard."
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} | 09fef3baf89f6fb169fcc078da975813bbe7f48e0030852a480668f23a865062 | Mini beef Wellingtons recipe
For the pastry, mix together the butter, lard, flour and salt in a food processor until it resembles breadcrumbs. Add the lemon juice and enough cold water to bring the mixture together into a dough. On a lightly floured work surface, roll out the dough into a large rectangle. With a short edge facing you, fold the bottom third up and the top third down. Rotate the dough by 90 degrees (a quarter turn) and repeat the rolling and folding. Wrap in cling film and place in the fridge for 20 minutes.For the mushroom duxelle, heat a little of the garlic oil in a frying pan. Add the garlic and shallot and gently fry until the shallot is soft and translucent. Drain the porcini mushrooms and squeeze out any excess water. Add them to a food processor and pulse until they resemble breadcrumbs.For the pastry, repeat the rolling and folding process and return to the fridge for another 15–20 minutes.For the mushroom duxelle, put the porcini mushrooms and chestnut mushrooms in the pan with the garlic and shallot. Simmer for 10 minutes, then add the thyme and wine. Season with the salt and pepper and, when the mixture is reduced to the consistency of a paste, set aside to cool.For the beef, heat a heavy-based frying pan over a medium–high heat. When the pan is hot, season the steak and sear until just browned all over (you may need to do this in batches). Set aside to cool.When the steak is cool, wrap each piece tightly in a slice of ham.For the pastry, repeat the rolling and folding process one final time. Return to the fridge for 15 minutes.Preheat the oven to 200C/180C Fan/Gas 6.When chilled, roll out the pastry on a lightly floured work surface to a 30x45cm/12x18in rectangle (around 5mm thick). Using a sharp knife, cut the pastry into six rectangles and spread with the mushroom mixture. Place a piece of beef in the middle of each square and wrap tightly in the pastry, taking care to ensure the meat is completely encased. Crimp the seam of the pastry and tuck in the ends.Brush with the beaten egg, score the tops and bake for about 25 minutes, or until the pastry is crisp and golden brown. Serve hot or cold. For the pastry, mix together the butter, lard, flour and salt in a food processor until it resembles breadcrumbs. Add the lemon juice and enough cold water to bring the mixture together into a dough. For the pastry, mix together the butter, lard, flour and salt in a food processor until it resembles breadcrumbs. Add the lemon juice and enough cold water to bring the mixture together into a dough. On a lightly floured work surface, roll out the dough into a large rectangle. With a short edge facing you, fold the bottom third up and the top third down. Rotate the dough by 90 degrees (a quarter turn) and repeat the rolling and folding. Wrap in cling film and place in the fridge for 20 minutes. On a lightly floured work surface, roll out the dough into a large rectangle. With a short edge facing you, fold the bottom third up and the top third down. Rotate the dough by 90 degrees (a quarter turn) and repeat the rolling and folding. Wrap in cling film and place in the fridge for 20 minutes. For the mushroom duxelle, heat a little of the garlic oil in a frying pan. Add the garlic and shallot and gently fry until the shallot is soft and translucent. For the mushroom duxelle, heat a little of the garlic oil in a frying pan. Add the garlic and shallot and gently fry until the shallot is soft and translucent. Drain the porcini mushrooms and squeeze out any excess water. Add them to a food processor and pulse until they resemble breadcrumbs. Drain the porcini mushrooms and squeeze out any excess water. Add them to a food processor and pulse until they resemble breadcrumbs. For the pastry, repeat the rolling and folding process and return to the fridge for another 15–20 minutes. For the pastry, repeat the rolling and folding process and return to the fridge for another 15–20 minutes. For the mushroom duxelle, put the porcini mushrooms and chestnut mushrooms in the pan with the garlic and shallot. Simmer for 10 minutes, then add the thyme and wine. Season with the salt and pepper and, when the mixture is reduced to the consistency of a paste, set aside to cool. For the mushroom duxelle, put the porcini mushrooms and chestnut mushrooms in the pan with the garlic and shallot. Simmer for 10 minutes, then add the thyme and wine. Season with the salt and pepper and, when the mixture is reduced to the consistency of a paste, set aside to cool. For the beef, heat a heavy-based frying pan over a medium–high heat. When the pan is hot, season the steak and sear until just browned all over (you may need to do this in batches). Set aside to cool. For the beef, heat a heavy-based frying pan over a medium–high heat. When the pan is hot, season the steak and sear until just browned all over (you may need to do this in batches). Set aside to cool. When the steak is cool, wrap each piece tightly in a slice of ham. When the steak is cool, wrap each piece tightly in a slice of ham. For the pastry, repeat the rolling and folding process one final time. Return to the fridge for 15 minutes. For the pastry, repeat the rolling and folding process one final time. Return to the fridge for 15 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. When chilled, roll out the pastry on a lightly floured work surface to a 30x45cm/12x18in rectangle (around 5mm thick). Using a sharp knife, cut the pastry into six rectangles and spread with the mushroom mixture. Place a piece of beef in the middle of each square and wrap tightly in the pastry, taking care to ensure the meat is completely encased. Crimp the seam of the pastry and tuck in the ends. When chilled, roll out the pastry on a lightly floured work surface to a 30x45cm/12x18in rectangle (around 5mm thick). Using a sharp knife, cut the pastry into six rectangles and spread with the mushroom mixture. Place a piece of beef in the middle of each square and wrap tightly in the pastry, taking care to ensure the meat is completely encased. Crimp the seam of the pastry and tuck in the ends. Brush with the beaten egg, score the tops and bake for about 25 minutes, or until the pastry is crisp and golden brown. Serve hot or cold. Brush with the beaten egg, score the tops and bake for about 25 minutes, or until the pastry is crisp and golden brown. Serve hot or cold. | {
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"title": "Mini beef Wellingtons recipe",
"content": "For the pastry, mix together the butter, lard, flour and salt in a food processor until it resembles breadcrumbs. Add the lemon juice and enough cold water to bring the mixture together into a dough. On a lightly floured work surface, roll out the dough into a large rectangle. With a short edge facing you, fold the bottom third up and the top third down. Rotate the dough by 90 degrees (a quarter turn) and repeat the rolling and folding. Wrap in cling film and place in the fridge for 20 minutes.For the mushroom duxelle, heat a little of the garlic oil in a frying pan. Add the garlic and shallot and gently fry until the shallot is soft and translucent. Drain the porcini mushrooms and squeeze out any excess water. Add them to a food processor and pulse until they resemble breadcrumbs.For the pastry, repeat the rolling and folding process and return to the fridge for another 15–20 minutes.For the mushroom duxelle, put the porcini mushrooms and chestnut mushrooms in the pan with the garlic and shallot. Simmer for 10 minutes, then add the thyme and wine. Season with the salt and pepper and, when the mixture is reduced to the consistency of a paste, set aside to cool.For the beef, heat a heavy-based frying pan over a medium–high heat. When the pan is hot, season the steak and sear until just browned all over (you may need to do this in batches). Set aside to cool.When the steak is cool, wrap each piece tightly in a slice of ham.For the pastry, repeat the rolling and folding process one final time. Return to the fridge for 15 minutes.Preheat the oven to 200C/180C Fan/Gas 6.When chilled, roll out the pastry on a lightly floured work surface to a 30x45cm/12x18in rectangle (around 5mm thick). Using a sharp knife, cut the pastry into six rectangles and spread with the mushroom mixture. Place a piece of beef in the middle of each square and wrap tightly in the pastry, taking care to ensure the meat is completely encased. Crimp the seam of the pastry and tuck in the ends.Brush with the beaten egg, score the tops and bake for about 25 minutes, or until the pastry is crisp and golden brown. Serve hot or cold. For the pastry, mix together the butter, lard, flour and salt in a food processor until it resembles breadcrumbs. Add the lemon juice and enough cold water to bring the mixture together into a dough. For the pastry, mix together the butter, lard, flour and salt in a food processor until it resembles breadcrumbs. Add the lemon juice and enough cold water to bring the mixture together into a dough. On a lightly floured work surface, roll out the dough into a large rectangle. With a short edge facing you, fold the bottom third up and the top third down. Rotate the dough by 90 degrees (a quarter turn) and repeat the rolling and folding. Wrap in cling film and place in the fridge for 20 minutes. On a lightly floured work surface, roll out the dough into a large rectangle. With a short edge facing you, fold the bottom third up and the top third down. Rotate the dough by 90 degrees (a quarter turn) and repeat the rolling and folding. Wrap in cling film and place in the fridge for 20 minutes. For the mushroom duxelle, heat a little of the garlic oil in a frying pan. Add the garlic and shallot and gently fry until the shallot is soft and translucent. For the mushroom duxelle, heat a little of the garlic oil in a frying pan. Add the garlic and shallot and gently fry until the shallot is soft and translucent. Drain the porcini mushrooms and squeeze out any excess water. Add them to a food processor and pulse until they resemble breadcrumbs. Drain the porcini mushrooms and squeeze out any excess water. Add them to a food processor and pulse until they resemble breadcrumbs. For the pastry, repeat the rolling and folding process and return to the fridge for another 15–20 minutes. For the pastry, repeat the rolling and folding process and return to the fridge for another 15–20 minutes. For the mushroom duxelle, put the porcini mushrooms and chestnut mushrooms in the pan with the garlic and shallot. Simmer for 10 minutes, then add the thyme and wine. Season with the salt and pepper and, when the mixture is reduced to the consistency of a paste, set aside to cool. For the mushroom duxelle, put the porcini mushrooms and chestnut mushrooms in the pan with the garlic and shallot. Simmer for 10 minutes, then add the thyme and wine. Season with the salt and pepper and, when the mixture is reduced to the consistency of a paste, set aside to cool. For the beef, heat a heavy-based frying pan over a medium–high heat. When the pan is hot, season the steak and sear until just browned all over (you may need to do this in batches). Set aside to cool. For the beef, heat a heavy-based frying pan over a medium–high heat. When the pan is hot, season the steak and sear until just browned all over (you may need to do this in batches). Set aside to cool. When the steak is cool, wrap each piece tightly in a slice of ham. When the steak is cool, wrap each piece tightly in a slice of ham. For the pastry, repeat the rolling and folding process one final time. Return to the fridge for 15 minutes. For the pastry, repeat the rolling and folding process one final time. Return to the fridge for 15 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. When chilled, roll out the pastry on a lightly floured work surface to a 30x45cm/12x18in rectangle (around 5mm thick). Using a sharp knife, cut the pastry into six rectangles and spread with the mushroom mixture. Place a piece of beef in the middle of each square and wrap tightly in the pastry, taking care to ensure the meat is completely encased. Crimp the seam of the pastry and tuck in the ends. When chilled, roll out the pastry on a lightly floured work surface to a 30x45cm/12x18in rectangle (around 5mm thick). Using a sharp knife, cut the pastry into six rectangles and spread with the mushroom mixture. Place a piece of beef in the middle of each square and wrap tightly in the pastry, taking care to ensure the meat is completely encased. Crimp the seam of the pastry and tuck in the ends. Brush with the beaten egg, score the tops and bake for about 25 minutes, or until the pastry is crisp and golden brown. Serve hot or cold. Brush with the beaten egg, score the tops and bake for about 25 minutes, or until the pastry is crisp and golden brown. Serve hot or cold."
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For the pistachio custard, put the pistachios in saucepan of boiling water and simmer for 2 minutes. Drain and set aside until cool enough to handle. The skins will now slip off easily, either by peeling the nuts individually or by rubbing them between sheets of kitchen paper. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Place the skinned nuts on a baking tray and bake for 5 minutes, until lightly toasted. Set aside to cool.Set aside half the toasted nuts for decorating. Put the remaining nuts and the icing sugar in a food processor and pulse to a fine powder. In a saucepan, warm the milk until just under the boiling point.Meanwhile, add the egg yolks and almond extract to the powdered nuts. Pulse or stir until well combined, then slowly add the hot milk until combined. Pour the mixture into a saucepan and warm gently, stirring constantly, until very thick. Stir in the butter until melted and well incorporated. Push the mixture through a sieve to remove any lumps. Stir in a little green food colouring, if using, then add melted white chocolate. Cover the surface with cling film, pressing it down to prevent a skin forming. Store in the fridge until ready to use.For the churros, put the sugar, butter, salt and 325ml/11fl oz water in a medium saucepan. Bring to the boil, tip in all the flour and beat until the mixture comes away from the sides of the pan. Remove from the heat and set aside to cool (to prevent the eggs from curdling when you add them). Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Preheat a deep-fat fryer to 190C or heat a large heavy based pan filled half-full with oil until it reaches 190C on a cook’s thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Line three baking trays with baking parchment. Transfer the cooled mixture to a large piping bag fitted with large star nozzle. Pipe out 10cm/4in lines of the churros mixture onto the prepared baking trays. When piping you can cut the ends with scissors to create a neat finish. Place in the freezer for 10 minutes to set the shape.Carefully lower the churros into the hot oil. (CAUTION: do not allow the oil to get too hot as this may cause the churros to explode. Protect yourself from splashes of hot oil and keep your face away from the pan.) Fry in batches of four for approximately 6 minutes, turning halfway through, or until golden-brown. Remove the churros with a slotted spoon and drain on kitchen paper.Pour the vanilla sugar onto a large plate and roll the cooked churros in the sugar to coat. Fit a piping bag with a small plain piping nozzle and fill with the pistachio custard. Make a hole the length of the churro using a skewer, then fill the churros. Repeat for all the churros.To finish the churros, melt the white chocolate. Meanwhile, finely chop the reserved pistachios. Dip each end of the churros in the melted chocolate and sprinkle with chopped pistachios. Place on wire racks while the chocolate cools and sets. For the chocolate sauce, put the cream in a small saucepan and heat until just below boiling point. Put the dark chocolate in a small bowl and pour over the hot cream. Stir until the chocolate has melted, then stir in the almond liqueur. Pour the sauce into a small bowl and serve with the churros. For the pistachio custard, put the pistachios in saucepan of boiling water and simmer for 2 minutes. Drain and set aside until cool enough to handle. The skins will now slip off easily, either by peeling the nuts individually or by rubbing them between sheets of kitchen paper. For the pistachio custard, put the pistachios in saucepan of boiling water and simmer for 2 minutes. Drain and set aside until cool enough to handle. The skins will now slip off easily, either by peeling the nuts individually or by rubbing them between sheets of kitchen paper. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Place the skinned nuts on a baking tray and bake for 5 minutes, until lightly toasted. Set aside to cool. Place the skinned nuts on a baking tray and bake for 5 minutes, until lightly toasted. Set aside to cool. Set aside half the toasted nuts for decorating. Put the remaining nuts and the icing sugar in a food processor and pulse to a fine powder. Set aside half the toasted nuts for decorating. Put the remaining nuts and the icing sugar in a food processor and pulse to a fine powder. In a saucepan, warm the milk until just under the boiling point. In a saucepan, warm the milk until just under the boiling point. Meanwhile, add the egg yolks and almond extract to the powdered nuts. Pulse or stir until well combined, then slowly add the hot milk until combined. Pour the mixture into a saucepan and warm gently, stirring constantly, until very thick. Stir in the butter until melted and well incorporated. Meanwhile, add the egg yolks and almond extract to the powdered nuts. Pulse or stir until well combined, then slowly add the hot milk until combined. Pour the mixture into a saucepan and warm gently, stirring constantly, until very thick. Stir in the butter until melted and well incorporated. Push the mixture through a sieve to remove any lumps. Stir in a little green food colouring, if using, then add melted white chocolate. Cover the surface with cling film, pressing it down to prevent a skin forming. Store in the fridge until ready to use. Push the mixture through a sieve to remove any lumps. Stir in a little green food colouring, if using, then add melted white chocolate. Cover the surface with cling film, pressing it down to prevent a skin forming. Store in the fridge until ready to use. For the churros, put the sugar, butter, salt and 325ml/11fl oz water in a medium saucepan. Bring to the boil, tip in all the flour and beat until the mixture comes away from the sides of the pan. Remove from the heat and set aside to cool (to prevent the eggs from curdling when you add them). Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. For the churros, put the sugar, butter, salt and 325ml/11fl oz water in a medium saucepan. Bring to the boil, tip in all the flour and beat until the mixture comes away from the sides of the pan. Remove from the heat and set aside to cool (to prevent the eggs from curdling when you add them). Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Preheat a deep-fat fryer to 190C or heat a large heavy based pan filled half-full with oil until it reaches 190C on a cook’s thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Line three baking trays with baking parchment. Preheat a deep-fat fryer to 190C or heat a large heavy based pan filled half-full with oil until it reaches 190C on a cook’s thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Line three baking trays with baking parchment. Transfer the cooled mixture to a large piping bag fitted with large star nozzle. Pipe out 10cm/4in lines of the churros mixture onto the prepared baking trays. When piping you can cut the ends with scissors to create a neat finish. Place in the freezer for 10 minutes to set the shape. Transfer the cooled mixture to a large piping bag fitted with large star nozzle. Pipe out 10cm/4in lines of the churros mixture onto the prepared baking trays. When piping you can cut the ends with scissors to create a neat finish. Place in the freezer for 10 minutes to set the shape. Carefully lower the churros into the hot oil. (CAUTION: do not allow the oil to get too hot as this may cause the churros to explode. Protect yourself from splashes of hot oil and keep your face away from the pan.) Fry in batches of four for approximately 6 minutes, turning halfway through, or until golden-brown. Remove the churros with a slotted spoon and drain on kitchen paper. Carefully lower the churros into the hot oil. (CAUTION: do not allow the oil to get too hot as this may cause the churros to explode. Protect yourself from splashes of hot oil and keep your face away from the pan.) Fry in batches of four for approximately 6 minutes, turning halfway through, or until golden-brown. Remove the churros with a slotted spoon and drain on kitchen paper. Pour the vanilla sugar onto a large plate and roll the cooked churros in the sugar to coat. Pour the vanilla sugar onto a large plate and roll the cooked churros in the sugar to coat. Fit a piping bag with a small plain piping nozzle and fill with the pistachio custard. Make a hole the length of the churro using a skewer, then fill the churros. Repeat for all the churros. Fit a piping bag with a small plain piping nozzle and fill with the pistachio custard. Make a hole the length of the churro using a skewer, then fill the churros. Repeat for all the churros. To finish the churros, melt the white chocolate. Meanwhile, finely chop the reserved pistachios. Dip each end of the churros in the melted chocolate and sprinkle with chopped pistachios. Place on wire racks while the chocolate cools and sets. To finish the churros, melt the white chocolate. Meanwhile, finely chop the reserved pistachios. Dip each end of the churros in the melted chocolate and sprinkle with chopped pistachios. Place on wire racks while the chocolate cools and sets. For the chocolate sauce, put the cream in a small saucepan and heat until just below boiling point. Put the dark chocolate in a small bowl and pour over the hot cream. Stir until the chocolate has melted, then stir in the almond liqueur. Pour the sauce into a small bowl and serve with the churros. For the chocolate sauce, put the cream in a small saucepan and heat until just below boiling point. Put the dark chocolate in a small bowl and pour over the hot cream. Stir until the chocolate has melted, then stir in the almond liqueur. Pour the sauce into a small bowl and serve with the churros. | {
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"title": "Pistachio and white chocolate churros recipe",
"content": "For the pistachio custard, put the pistachios in saucepan of boiling water and simmer for 2 minutes. Drain and set aside until cool enough to handle. The skins will now slip off easily, either by peeling the nuts individually or by rubbing them between sheets of kitchen paper. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Place the skinned nuts on a baking tray and bake for 5 minutes, until lightly toasted. Set aside to cool.Set aside half the toasted nuts for decorating. Put the remaining nuts and the icing sugar in a food processor and pulse to a fine powder. In a saucepan, warm the milk until just under the boiling point.Meanwhile, add the egg yolks and almond extract to the powdered nuts. Pulse or stir until well combined, then slowly add the hot milk until combined. Pour the mixture into a saucepan and warm gently, stirring constantly, until very thick. Stir in the butter until melted and well incorporated. Push the mixture through a sieve to remove any lumps. Stir in a little green food colouring, if using, then add melted white chocolate. Cover the surface with cling film, pressing it down to prevent a skin forming. Store in the fridge until ready to use.For the churros, put the sugar, butter, salt and 325ml/11fl oz water in a medium saucepan. Bring to the boil, tip in all the flour and beat until the mixture comes away from the sides of the pan. Remove from the heat and set aside to cool (to prevent the eggs from curdling when you add them). Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Preheat a deep-fat fryer to 190C or heat a large heavy based pan filled half-full with oil until it reaches 190C on a cook’s thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Line three baking trays with baking parchment. Transfer the cooled mixture to a large piping bag fitted with large star nozzle. Pipe out 10cm/4in lines of the churros mixture onto the prepared baking trays. When piping you can cut the ends with scissors to create a neat finish. Place in the freezer for 10 minutes to set the shape.Carefully lower the churros into the hot oil. (CAUTION: do not allow the oil to get too hot as this may cause the churros to explode. Protect yourself from splashes of hot oil and keep your face away from the pan.) Fry in batches of four for approximately 6 minutes, turning halfway through, or until golden-brown. Remove the churros with a slotted spoon and drain on kitchen paper.Pour the vanilla sugar onto a large plate and roll the cooked churros in the sugar to coat. Fit a piping bag with a small plain piping nozzle and fill with the pistachio custard. Make a hole the length of the churro using a skewer, then fill the churros. Repeat for all the churros.To finish the churros, melt the white chocolate. Meanwhile, finely chop the reserved pistachios. Dip each end of the churros in the melted chocolate and sprinkle with chopped pistachios. Place on wire racks while the chocolate cools and sets. For the chocolate sauce, put the cream in a small saucepan and heat until just below boiling point. Put the dark chocolate in a small bowl and pour over the hot cream. Stir until the chocolate has melted, then stir in the almond liqueur. Pour the sauce into a small bowl and serve with the churros. For the pistachio custard, put the pistachios in saucepan of boiling water and simmer for 2 minutes. Drain and set aside until cool enough to handle. The skins will now slip off easily, either by peeling the nuts individually or by rubbing them between sheets of kitchen paper. For the pistachio custard, put the pistachios in saucepan of boiling water and simmer for 2 minutes. Drain and set aside until cool enough to handle. The skins will now slip off easily, either by peeling the nuts individually or by rubbing them between sheets of kitchen paper. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Place the skinned nuts on a baking tray and bake for 5 minutes, until lightly toasted. Set aside to cool. Place the skinned nuts on a baking tray and bake for 5 minutes, until lightly toasted. Set aside to cool. Set aside half the toasted nuts for decorating. Put the remaining nuts and the icing sugar in a food processor and pulse to a fine powder. Set aside half the toasted nuts for decorating. Put the remaining nuts and the icing sugar in a food processor and pulse to a fine powder. In a saucepan, warm the milk until just under the boiling point. In a saucepan, warm the milk until just under the boiling point. Meanwhile, add the egg yolks and almond extract to the powdered nuts. Pulse or stir until well combined, then slowly add the hot milk until combined. Pour the mixture into a saucepan and warm gently, stirring constantly, until very thick. Stir in the butter until melted and well incorporated. Meanwhile, add the egg yolks and almond extract to the powdered nuts. Pulse or stir until well combined, then slowly add the hot milk until combined. Pour the mixture into a saucepan and warm gently, stirring constantly, until very thick. Stir in the butter until melted and well incorporated. Push the mixture through a sieve to remove any lumps. Stir in a little green food colouring, if using, then add melted white chocolate. Cover the surface with cling film, pressing it down to prevent a skin forming. Store in the fridge until ready to use. Push the mixture through a sieve to remove any lumps. Stir in a little green food colouring, if using, then add melted white chocolate. Cover the surface with cling film, pressing it down to prevent a skin forming. Store in the fridge until ready to use. For the churros, put the sugar, butter, salt and 325ml/11fl oz water in a medium saucepan. Bring to the boil, tip in all the flour and beat until the mixture comes away from the sides of the pan. Remove from the heat and set aside to cool (to prevent the eggs from curdling when you add them). Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. For the churros, put the sugar, butter, salt and 325ml/11fl oz water in a medium saucepan. Bring to the boil, tip in all the flour and beat until the mixture comes away from the sides of the pan. Remove from the heat and set aside to cool (to prevent the eggs from curdling when you add them). Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Preheat a deep-fat fryer to 190C or heat a large heavy based pan filled half-full with oil until it reaches 190C on a cook’s thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Line three baking trays with baking parchment. Preheat a deep-fat fryer to 190C or heat a large heavy based pan filled half-full with oil until it reaches 190C on a cook’s thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Line three baking trays with baking parchment. Transfer the cooled mixture to a large piping bag fitted with large star nozzle. Pipe out 10cm/4in lines of the churros mixture onto the prepared baking trays. When piping you can cut the ends with scissors to create a neat finish. Place in the freezer for 10 minutes to set the shape. Transfer the cooled mixture to a large piping bag fitted with large star nozzle. Pipe out 10cm/4in lines of the churros mixture onto the prepared baking trays. When piping you can cut the ends with scissors to create a neat finish. Place in the freezer for 10 minutes to set the shape. Carefully lower the churros into the hot oil. (CAUTION: do not allow the oil to get too hot as this may cause the churros to explode. Protect yourself from splashes of hot oil and keep your face away from the pan.) Fry in batches of four for approximately 6 minutes, turning halfway through, or until golden-brown. Remove the churros with a slotted spoon and drain on kitchen paper. Carefully lower the churros into the hot oil. (CAUTION: do not allow the oil to get too hot as this may cause the churros to explode. Protect yourself from splashes of hot oil and keep your face away from the pan.) Fry in batches of four for approximately 6 minutes, turning halfway through, or until golden-brown. Remove the churros with a slotted spoon and drain on kitchen paper. Pour the vanilla sugar onto a large plate and roll the cooked churros in the sugar to coat. Pour the vanilla sugar onto a large plate and roll the cooked churros in the sugar to coat. Fit a piping bag with a small plain piping nozzle and fill with the pistachio custard. Make a hole the length of the churro using a skewer, then fill the churros. Repeat for all the churros. Fit a piping bag with a small plain piping nozzle and fill with the pistachio custard. Make a hole the length of the churro using a skewer, then fill the churros. Repeat for all the churros. To finish the churros, melt the white chocolate. Meanwhile, finely chop the reserved pistachios. Dip each end of the churros in the melted chocolate and sprinkle with chopped pistachios. Place on wire racks while the chocolate cools and sets. To finish the churros, melt the white chocolate. Meanwhile, finely chop the reserved pistachios. Dip each end of the churros in the melted chocolate and sprinkle with chopped pistachios. Place on wire racks while the chocolate cools and sets. For the chocolate sauce, put the cream in a small saucepan and heat until just below boiling point. Put the dark chocolate in a small bowl and pour over the hot cream. Stir until the chocolate has melted, then stir in the almond liqueur. Pour the sauce into a small bowl and serve with the churros. For the chocolate sauce, put the cream in a small saucepan and heat until just below boiling point. Put the dark chocolate in a small bowl and pour over the hot cream. Stir until the chocolate has melted, then stir in the almond liqueur. Pour the sauce into a small bowl and serve with the churros."
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} | 8d489f379a52feea09960d0ad1758133f847a7677aa0fecf76e8f7eaa083d919 | Pasta with almond, basil and pecorino pesto (pesto alla Trapanese) recipe
An average of 4.9 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pasta_with_almond_basil_68146_16x9.jpg Homemade pesto is such a treat. This version comes from Trapani in Sicily, and uses almonds and tomatoes instead of pine nuts. 75g/2¾oz almonds in their skinslarge handful basil (about 30g/1oz), torn (reserve a few leaves for decoration)4 garlic cloves, chopped300g/10½oz cherry tomatoes, halved50g/1¾oz pecorino cheese (or vegetarian hard cheese), grated, plus extra to serve6 tbsp olive oil8 turns black peppermill½ tsp salt, plus extra for cooking500g/1lb 2oz spaghetti, linguine or bucatini, to serve 75g/2¾oz almonds in their skins large handful basil (about 30g/1oz), torn (reserve a few leaves for decoration) 4 garlic cloves, chopped 300g/10½oz cherry tomatoes, halved 50g/1¾oz pecorino cheese (or vegetarian hard cheese), grated, plus extra to serve 6 tbsp olive oil 8 turns black peppermill ½ tsp salt, plus extra for cooking 500g/1lb 2oz spaghetti, linguine or bucatini, to serve Method Bring a pan of water to the boil and blanch the almonds for a few minutes. Drain and set aside to cool, then pinch off the skins.Toast the almonds in a dry frying pan over medium–high heat. Keep them moving to prevent burning; they should be a light golden colour.In a food processor, pulse the almonds until they resemble breadcrumbs. Add the basil and garlic and pulse a couple of times. Tip into a bowl. Mix in the tomatoes, pecorino and oil. Season with the salt and pepper. Bring a pan of salted water to the boil and cook the pasta until al dente. Drain it and stir the pesto through. Serve, garnished with basil, with plenty of pecorino. Bring a pan of water to the boil and blanch the almonds for a few minutes. Drain and set aside to cool, then pinch off the skins. Bring a pan of water to the boil and blanch the almonds for a few minutes. Drain and set aside to cool, then pinch off the skins. Toast the almonds in a dry frying pan over medium–high heat. Keep them moving to prevent burning; they should be a light golden colour. Toast the almonds in a dry frying pan over medium–high heat. Keep them moving to prevent burning; they should be a light golden colour. In a food processor, pulse the almonds until they resemble breadcrumbs. Add the basil and garlic and pulse a couple of times. Tip into a bowl. In a food processor, pulse the almonds until they resemble breadcrumbs. Add the basil and garlic and pulse a couple of times. Tip into a bowl. Mix in the tomatoes, pecorino and oil. Season with the salt and pepper. Mix in the tomatoes, pecorino and oil. Season with the salt and pepper. Bring a pan of salted water to the boil and cook the pasta until al dente. Drain it and stir the pesto through. Serve, garnished with basil, with plenty of pecorino. Bring a pan of salted water to the boil and cook the pasta until al dente. Drain it and stir the pesto through. Serve, garnished with basil, with plenty of pecorino. | {
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"title": "Pasta with almond, basil and pecorino pesto (pesto alla Trapanese) recipe",
"content": "An average of 4.9 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pasta_with_almond_basil_68146_16x9.jpg Homemade pesto is such a treat. This version comes from Trapani in Sicily, and uses almonds and tomatoes instead of pine nuts. 75g/2¾oz almonds in their skinslarge handful basil (about 30g/1oz), torn (reserve a few leaves for decoration)4 garlic cloves, chopped300g/10½oz cherry tomatoes, halved50g/1¾oz pecorino cheese (or vegetarian hard cheese), grated, plus extra to serve6 tbsp olive oil8 turns black peppermill½ tsp salt, plus extra for cooking500g/1lb 2oz spaghetti, linguine or bucatini, to serve 75g/2¾oz almonds in their skins large handful basil (about 30g/1oz), torn (reserve a few leaves for decoration) 4 garlic cloves, chopped 300g/10½oz cherry tomatoes, halved 50g/1¾oz pecorino cheese (or vegetarian hard cheese), grated, plus extra to serve 6 tbsp olive oil 8 turns black peppermill ½ tsp salt, plus extra for cooking 500g/1lb 2oz spaghetti, linguine or bucatini, to serve Method Bring a pan of water to the boil and blanch the almonds for a few minutes. Drain and set aside to cool, then pinch off the skins.Toast the almonds in a dry frying pan over medium–high heat. Keep them moving to prevent burning; they should be a light golden colour.In a food processor, pulse the almonds until they resemble breadcrumbs. Add the basil and garlic and pulse a couple of times. Tip into a bowl. Mix in the tomatoes, pecorino and oil. Season with the salt and pepper. Bring a pan of salted water to the boil and cook the pasta until al dente. Drain it and stir the pesto through. Serve, garnished with basil, with plenty of pecorino. Bring a pan of water to the boil and blanch the almonds for a few minutes. Drain and set aside to cool, then pinch off the skins. Bring a pan of water to the boil and blanch the almonds for a few minutes. Drain and set aside to cool, then pinch off the skins. Toast the almonds in a dry frying pan over medium–high heat. Keep them moving to prevent burning; they should be a light golden colour. Toast the almonds in a dry frying pan over medium–high heat. Keep them moving to prevent burning; they should be a light golden colour. In a food processor, pulse the almonds until they resemble breadcrumbs. Add the basil and garlic and pulse a couple of times. Tip into a bowl. In a food processor, pulse the almonds until they resemble breadcrumbs. Add the basil and garlic and pulse a couple of times. Tip into a bowl. Mix in the tomatoes, pecorino and oil. Season with the salt and pepper. Mix in the tomatoes, pecorino and oil. Season with the salt and pepper. Bring a pan of salted water to the boil and cook the pasta until al dente. Drain it and stir the pesto through. Serve, garnished with basil, with plenty of pecorino. Bring a pan of salted water to the boil and cook the pasta until al dente. Drain it and stir the pesto through. Serve, garnished with basil, with plenty of pecorino."
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} | e4176fe4c3cb1eaea70900fb76c0ed7f4550a27288c0ffbd7f98aa22d2213476 | Lemon and strawberry roulade recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_and_strawberry_26775_16x9.jpg This recipe makes twice as much lemon curd as you need, but you can store the rest in a sterilized jar in the fridge for up to a week. 4 medium free-range eggs120g/4¼oz caster sugar100g/3½oz plain flour, sifted20g/¾oz unsalted butter, melted, plus extra for greasing 4 medium free-range eggs 120g/4¼oz caster sugar 100g/3½oz plain flour, sifted 20g/¾oz unsalted butter, melted, plus extra for greasing 190g/6½oz caster sugar4 unwaxed lemons, finely grated zest and juice 130g/4⅔oz unsalted butter1-2 tbsp cornflour3 large free-range eggs and 1 large free-range yolk, beaten 190g/6½oz caster sugar 4 unwaxed lemons, finely grated zest and juice 130g/4⅔oz unsalted butter 1-2 tbsp cornflour 3 large free-range eggs and 1 large free-range yolk, beaten 600ml/20fl oz double cream30g/1oz icing sugar, plus extra for dusting 600ml/20fl oz double cream 30g/1oz icing sugar, plus extra for dusting 150g/5½oz strawberries, 3 reserved for decoration, rest sliced50g/1¾oz white chocolate, chilled and grated 50g/1¾oz shelled pistachios, pulsed in a food processor to fine crumbs 150g/5½oz strawberries, 3 reserved for decoration, rest sliced 50g/1¾oz white chocolate, chilled and grated 50g/1¾oz shelled pistachios, pulsed in a food processor to fine crumbs Method Preheat the oven to 190C/170C Fan/Gas 5. Grease and line a 30x24cm/12x9½in Swiss roll tin with baking paper.For the roulade, place a large heatproof bowl over a pan of gently simmering water. Add the eggs and sugar to the bowl and, using an electric mixer, beat for 3–4 minutes, or until doubled in size. Take off the heat and continue to beat for another 4–5 minutes on a medium to high speed.Using a large metal spoon, fold in the flour in three batches making sure it is all incorporated. Fold in the melted butter in the same way.Gently pour the mixture into the prepared tin and spread evenly using a spatula. Bake for 10 minutes or until just firm and lightly golden-brown.Dust a large baking sheet with icing sugar and carefully turn the roulade out. Carefully peel away the baking paper used to line the tin. Starting at a short end, fold the edge of the paper over the cake. Roll the cake up into the paper. Allow the roulade to cool completely while rolled.For the filling, first make a curd. In a saucepan, heat the sugar, lemon juice, lemon zest and butter over a medium heat. Stir as the butter melts and when combined stir in the cornflour. Keep stirring, using a hand whisk, for another 2–3 minutes. Take off the heat and stir in the beaten eggs. Return to a low heat and keep stirring until the curd is thickened and leaves a trail on the surface when the whisk is removed (about 15–20 minutes). Leave to cool and set. For the cream, beat the cream and icing sugar together until soft peaks form when the whisk is removed. Transfer to the fridge to chill.Once the roulade is cool, unroll it and spread with a generous layer of whipped cream (keep any remaining cream for the decoration). Top with a layer of curd and sliced strawberries. Tightly re-roll the roulade and place on a serving plate.Spread the remaining cream over the roulade and score with a fork. Scatter with grated white chocolate and pistachio crumbs and top with the strawberries. Preheat the oven to 190C/170C Fan/Gas 5. Grease and line a 30x24cm/12x9½in Swiss roll tin with baking paper. Preheat the oven to 190C/170C Fan/Gas 5. Grease and line a 30x24cm/12x9½in Swiss roll tin with baking paper. For the roulade, place a large heatproof bowl over a pan of gently simmering water. Add the eggs and sugar to the bowl and, using an electric mixer, beat for 3–4 minutes, or until doubled in size. Take off the heat and continue to beat for another 4–5 minutes on a medium to high speed. For the roulade, place a large heatproof bowl over a pan of gently simmering water. Add the eggs and sugar to the bowl and, using an electric mixer, beat for 3–4 minutes, or until doubled in size. Take off the heat and continue to beat for another 4–5 minutes on a medium to high speed. Using a large metal spoon, fold in the flour in three batches making sure it is all incorporated. Fold in the melted butter in the same way. Using a large metal spoon, fold in the flour in three batches making sure it is all incorporated. Fold in the melted butter in the same way. Gently pour the mixture into the prepared tin and spread evenly using a spatula. Bake for 10 minutes or until just firm and lightly golden-brown. Gently pour the mixture into the prepared tin and spread evenly using a spatula. Bake for 10 minutes or until just firm and lightly golden-brown. Dust a large baking sheet with icing sugar and carefully turn the roulade out. Carefully peel away the baking paper used to line the tin. Starting at a short end, fold the edge of the paper over the cake. Roll the cake up into the paper. Allow the roulade to cool completely while rolled. Dust a large baking sheet with icing sugar and carefully turn the roulade out. Carefully peel away the baking paper used to line the tin. Starting at a short end, fold the edge of the paper over the cake. Roll the cake up into the paper. Allow the roulade to cool completely while rolled. For the filling, first make a curd. In a saucepan, heat the sugar, lemon juice, lemon zest and butter over a medium heat. Stir as the butter melts and when combined stir in the cornflour. Keep stirring, using a hand whisk, for another 2–3 minutes. Take off the heat and stir in the beaten eggs. Return to a low heat and keep stirring until the curd is thickened and leaves a trail on the surface when the whisk is removed (about 15–20 minutes). Leave to cool and set. For the filling, first make a curd. In a saucepan, heat the sugar, lemon juice, lemon zest and butter over a medium heat. Stir as the butter melts and when combined stir in the cornflour. Keep stirring, using a hand whisk, for another 2–3 minutes. Take off the heat and stir in the beaten eggs. Return to a low heat and keep stirring until the curd is thickened and leaves a trail on the surface when the whisk is removed (about 15–20 minutes). Leave to cool and set. For the cream, beat the cream and icing sugar together until soft peaks form when the whisk is removed. Transfer to the fridge to chill. For the cream, beat the cream and icing sugar together until soft peaks form when the whisk is removed. Transfer to the fridge to chill. Once the roulade is cool, unroll it and spread with a generous layer of whipped cream (keep any remaining cream for the decoration). Top with a layer of curd and sliced strawberries. Tightly re-roll the roulade and place on a serving plate. Once the roulade is cool, unroll it and spread with a generous layer of whipped cream (keep any remaining cream for the decoration). Top with a layer of curd and sliced strawberries. Tightly re-roll the roulade and place on a serving plate. Spread the remaining cream over the roulade and score with a fork. Scatter with grated white chocolate and pistachio crumbs and top with the strawberries. Spread the remaining cream over the roulade and score with a fork. Scatter with grated white chocolate and pistachio crumbs and top with the strawberries. | {
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"title": "Lemon and strawberry roulade 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/lemon_and_strawberry_26775_16x9.jpg This recipe makes twice as much lemon curd as you need, but you can store the rest in a sterilized jar in the fridge for up to a week. 4 medium free-range eggs120g/4¼oz caster sugar100g/3½oz plain flour, sifted20g/¾oz unsalted butter, melted, plus extra for greasing 4 medium free-range eggs 120g/4¼oz caster sugar 100g/3½oz plain flour, sifted 20g/¾oz unsalted butter, melted, plus extra for greasing 190g/6½oz caster sugar4 unwaxed lemons, finely grated zest and juice 130g/4⅔oz unsalted butter1-2 tbsp cornflour3 large free-range eggs and 1 large free-range yolk, beaten 190g/6½oz caster sugar 4 unwaxed lemons, finely grated zest and juice 130g/4⅔oz unsalted butter 1-2 tbsp cornflour 3 large free-range eggs and 1 large free-range yolk, beaten 600ml/20fl oz double cream30g/1oz icing sugar, plus extra for dusting 600ml/20fl oz double cream 30g/1oz icing sugar, plus extra for dusting 150g/5½oz strawberries, 3 reserved for decoration, rest sliced50g/1¾oz white chocolate, chilled and grated 50g/1¾oz shelled pistachios, pulsed in a food processor to fine crumbs 150g/5½oz strawberries, 3 reserved for decoration, rest sliced 50g/1¾oz white chocolate, chilled and grated 50g/1¾oz shelled pistachios, pulsed in a food processor to fine crumbs Method Preheat the oven to 190C/170C Fan/Gas 5. Grease and line a 30x24cm/12x9½in Swiss roll tin with baking paper.For the roulade, place a large heatproof bowl over a pan of gently simmering water. Add the eggs and sugar to the bowl and, using an electric mixer, beat for 3–4 minutes, or until doubled in size. Take off the heat and continue to beat for another 4–5 minutes on a medium to high speed.Using a large metal spoon, fold in the flour in three batches making sure it is all incorporated. Fold in the melted butter in the same way.Gently pour the mixture into the prepared tin and spread evenly using a spatula. Bake for 10 minutes or until just firm and lightly golden-brown.Dust a large baking sheet with icing sugar and carefully turn the roulade out. Carefully peel away the baking paper used to line the tin. Starting at a short end, fold the edge of the paper over the cake. Roll the cake up into the paper. Allow the roulade to cool completely while rolled.For the filling, first make a curd. In a saucepan, heat the sugar, lemon juice, lemon zest and butter over a medium heat. Stir as the butter melts and when combined stir in the cornflour. Keep stirring, using a hand whisk, for another 2–3 minutes. Take off the heat and stir in the beaten eggs. Return to a low heat and keep stirring until the curd is thickened and leaves a trail on the surface when the whisk is removed (about 15–20 minutes). Leave to cool and set. For the cream, beat the cream and icing sugar together until soft peaks form when the whisk is removed. Transfer to the fridge to chill.Once the roulade is cool, unroll it and spread with a generous layer of whipped cream (keep any remaining cream for the decoration). Top with a layer of curd and sliced strawberries. Tightly re-roll the roulade and place on a serving plate.Spread the remaining cream over the roulade and score with a fork. Scatter with grated white chocolate and pistachio crumbs and top with the strawberries. Preheat the oven to 190C/170C Fan/Gas 5. Grease and line a 30x24cm/12x9½in Swiss roll tin with baking paper. Preheat the oven to 190C/170C Fan/Gas 5. Grease and line a 30x24cm/12x9½in Swiss roll tin with baking paper. For the roulade, place a large heatproof bowl over a pan of gently simmering water. Add the eggs and sugar to the bowl and, using an electric mixer, beat for 3–4 minutes, or until doubled in size. Take off the heat and continue to beat for another 4–5 minutes on a medium to high speed. For the roulade, place a large heatproof bowl over a pan of gently simmering water. Add the eggs and sugar to the bowl and, using an electric mixer, beat for 3–4 minutes, or until doubled in size. Take off the heat and continue to beat for another 4–5 minutes on a medium to high speed. Using a large metal spoon, fold in the flour in three batches making sure it is all incorporated. Fold in the melted butter in the same way. Using a large metal spoon, fold in the flour in three batches making sure it is all incorporated. Fold in the melted butter in the same way. Gently pour the mixture into the prepared tin and spread evenly using a spatula. Bake for 10 minutes or until just firm and lightly golden-brown. Gently pour the mixture into the prepared tin and spread evenly using a spatula. Bake for 10 minutes or until just firm and lightly golden-brown. Dust a large baking sheet with icing sugar and carefully turn the roulade out. Carefully peel away the baking paper used to line the tin. Starting at a short end, fold the edge of the paper over the cake. Roll the cake up into the paper. Allow the roulade to cool completely while rolled. Dust a large baking sheet with icing sugar and carefully turn the roulade out. Carefully peel away the baking paper used to line the tin. Starting at a short end, fold the edge of the paper over the cake. Roll the cake up into the paper. Allow the roulade to cool completely while rolled. For the filling, first make a curd. In a saucepan, heat the sugar, lemon juice, lemon zest and butter over a medium heat. Stir as the butter melts and when combined stir in the cornflour. Keep stirring, using a hand whisk, for another 2–3 minutes. Take off the heat and stir in the beaten eggs. Return to a low heat and keep stirring until the curd is thickened and leaves a trail on the surface when the whisk is removed (about 15–20 minutes). Leave to cool and set. For the filling, first make a curd. In a saucepan, heat the sugar, lemon juice, lemon zest and butter over a medium heat. Stir as the butter melts and when combined stir in the cornflour. Keep stirring, using a hand whisk, for another 2–3 minutes. Take off the heat and stir in the beaten eggs. Return to a low heat and keep stirring until the curd is thickened and leaves a trail on the surface when the whisk is removed (about 15–20 minutes). Leave to cool and set. For the cream, beat the cream and icing sugar together until soft peaks form when the whisk is removed. Transfer to the fridge to chill. For the cream, beat the cream and icing sugar together until soft peaks form when the whisk is removed. Transfer to the fridge to chill. Once the roulade is cool, unroll it and spread with a generous layer of whipped cream (keep any remaining cream for the decoration). Top with a layer of curd and sliced strawberries. Tightly re-roll the roulade and place on a serving plate. Once the roulade is cool, unroll it and spread with a generous layer of whipped cream (keep any remaining cream for the decoration). Top with a layer of curd and sliced strawberries. Tightly re-roll the roulade and place on a serving plate. Spread the remaining cream over the roulade and score with a fork. Scatter with grated white chocolate and pistachio crumbs and top with the strawberries. Spread the remaining cream over the roulade and score with a fork. Scatter with grated white chocolate and pistachio crumbs and top with the strawberries."
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} | e90919850fb513796d9eeff77fa804005db568918db173b1587b451b8d08c9e2 | Marjolaine recipe
Preheat the oven to 180C/160C Fan/Gas 4. Line two 30x20cm/12x8in Swiss roll tins with baking parchment. For the dacquoise, tip the almonds and hazelnuts into the bowl of food processor and pulse until finely ground. Spread the ground nuts out in a layer on a baking tray and roast for 10 minutes, stirring every 3 minutes until golden-brown. Transfer to a large bowl and leave to cool. When cool, stir in 100g/3½oz of the caster sugar and the cornflour. Reduce the oven temperature to 150C/130C Fan/Gas 2. Pour the egg whites into the bowl of a free-standing electric mixer fitted with a whisk attachment and whisk on medium speed for about 2 minutes, until the egg whites are opaque and frothy. Increase the speed and add the remaining 200g/7oz caster sugar, a spoonful at a time, to make a stiff, glossy meringue. Gently fold the toasted nut mixture through the meringue. Divide the meringue equally between the Swiss roll tins and spread out evenly using a palette knife. Bake for 45–60 minutes, until light golden-brown and firm to touch. Turn off the oven and open the oven door so it is just ajar, then leave the dacquoise inside until completely cool. Remove from the oven and carefully invert onto a sheet of baking parchment. Carefully remove the baking parchment from the bottom of the meringues. For the chocolate ganache, Pour the cream into a pan and heat until just simmering. Pu the chocolate in a heatproof bowl and pour over the cream. Stir until the chocolate is melted and the mixture is smooth. Leave to cool and then chill the ganache until thick enough to spread and pipe. For the praline, line a baking tray with non-stick baking paper. Combine the caster sugar and 100ml/3½fl oz water in a pan over a medium heat, stirring until the sugar dissolves. Increase the heat and boil, without stirring, until the caramel turns golden-brown or reaches 170C on a sugar thermometer (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.). Meanwhile, toast the almonds in a dry pan until golden-brown. Remove sugar syrup from the heat and add the almonds, stir well and tip onto the prepared tray. Leave to cool. Break up the praline into pieces and blend to a fine powder in a food processor. For the buttercream, pour 5 tablespoons water into a heavy-based pan with the sugar and cream of tartar. Bring to the boil and boil rapidly until it reaches 115C on a sugar thermometer (soft ball stage). Pour the yolks into the bowl of an electric mixer fitted with the whisk attachment. With the mixer running on medium speed, gradually pour in the sugar syrup, taking care not to splash the syrup onto the beaters. Continue whisking for 5-10 minutes until the mixture is thick and completely cool. Gradually add the butter bit by bit, whisking continuously. Fold in the praline powder and chill until needed. To assemble, toast the almonds and hazelnuts in a dry frying pan until golden-brown. Using a very sharp knife, cut the dacquoise sheets in half lengthways so you have four sheets each measuring 30x10cm/12x4in. Place one sheet of meringue on a serving plate and spread with one quarter of the buttercream. Top with a second sheet of meringue and spread with one third of the ganache. Top with a third sheet of meringue and spread with another quarter of the buttercream. Top with final sheet of meringue. Spread the remaining buttercream over the top and sides and press the toasted flaked almonds onto the sides of the gateau. Spoon the remaining ganache into a piping bag fitted with a small (no 33) star nozzle. Pipe the chocolate ganache around the top edge of the cake and in five diagonal lines, across the top of the cake. Fill the gaps between the diagonal piped lines with alternating hazelnuts and pistachios. Preheat the oven to 180C/160C Fan/Gas 4. Line two 30x20cm/12x8in Swiss roll tins with baking parchment. Preheat the oven to 180C/160C Fan/Gas 4. Line two 30x20cm/12x8in Swiss roll tins with baking parchment. For the dacquoise, tip the almonds and hazelnuts into the bowl of food processor and pulse until finely ground. Spread the ground nuts out in a layer on a baking tray and roast for 10 minutes, stirring every 3 minutes until golden-brown. Transfer to a large bowl and leave to cool. When cool, stir in 100g/3½oz of the caster sugar and the cornflour. Reduce the oven temperature to 150C/130C Fan/Gas 2. For the dacquoise, tip the almonds and hazelnuts into the bowl of food processor and pulse until finely ground. Spread the ground nuts out in a layer on a baking tray and roast for 10 minutes, stirring every 3 minutes until golden-brown. Transfer to a large bowl and leave to cool. When cool, stir in 100g/3½oz of the caster sugar and the cornflour. Reduce the oven temperature to 150C/130C Fan/Gas 2. Pour the egg whites into the bowl of a free-standing electric mixer fitted with a whisk attachment and whisk on medium speed for about 2 minutes, until the egg whites are opaque and frothy. Increase the speed and add the remaining 200g/7oz caster sugar, a spoonful at a time, to make a stiff, glossy meringue. Gently fold the toasted nut mixture through the meringue. Pour the egg whites into the bowl of a free-standing electric mixer fitted with a whisk attachment and whisk on medium speed for about 2 minutes, until the egg whites are opaque and frothy. Increase the speed and add the remaining 200g/7oz caster sugar, a spoonful at a time, to make a stiff, glossy meringue. Gently fold the toasted nut mixture through the meringue. Divide the meringue equally between the Swiss roll tins and spread out evenly using a palette knife. Bake for 45–60 minutes, until light golden-brown and firm to touch. Turn off the oven and open the oven door so it is just ajar, then leave the dacquoise inside until completely cool. Divide the meringue equally between the Swiss roll tins and spread out evenly using a palette knife. Bake for 45–60 minutes, until light golden-brown and firm to touch. Turn off the oven and open the oven door so it is just ajar, then leave the dacquoise inside until completely cool. Remove from the oven and carefully invert onto a sheet of baking parchment. Carefully remove the baking parchment from the bottom of the meringues. Remove from the oven and carefully invert onto a sheet of baking parchment. Carefully remove the baking parchment from the bottom of the meringues. For the chocolate ganache, Pour the cream into a pan and heat until just simmering. Pu the chocolate in a heatproof bowl and pour over the cream. Stir until the chocolate is melted and the mixture is smooth. Leave to cool and then chill the ganache until thick enough to spread and pipe. For the chocolate ganache, Pour the cream into a pan and heat until just simmering. Pu the chocolate in a heatproof bowl and pour over the cream. Stir until the chocolate is melted and the mixture is smooth. Leave to cool and then chill the ganache until thick enough to spread and pipe. For the praline, line a baking tray with non-stick baking paper. Combine the caster sugar and 100ml/3½fl oz water in a pan over a medium heat, stirring until the sugar dissolves. Increase the heat and boil, without stirring, until the caramel turns golden-brown or reaches 170C on a sugar thermometer (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.). Meanwhile, toast the almonds in a dry pan until golden-brown. Remove sugar syrup from the heat and add the almonds, stir well and tip onto the prepared tray. Leave to cool. Break up the praline into pieces and blend to a fine powder in a food processor. For the praline, line a baking tray with non-stick baking paper. Combine the caster sugar and 100ml/3½fl oz water in a pan over a medium heat, stirring until the sugar dissolves. Increase the heat and boil, without stirring, until the caramel turns golden-brown or reaches 170C on a sugar thermometer (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.). Meanwhile, toast the almonds in a dry pan until golden-brown. Remove sugar syrup from the heat and add the almonds, stir well and tip onto the prepared tray. Leave to cool. Break up the praline into pieces and blend to a fine powder in a food processor. For the buttercream, pour 5 tablespoons water into a heavy-based pan with the sugar and cream of tartar. Bring to the boil and boil rapidly until it reaches 115C on a sugar thermometer (soft ball stage). Pour the yolks into the bowl of an electric mixer fitted with the whisk attachment. With the mixer running on medium speed, gradually pour in the sugar syrup, taking care not to splash the syrup onto the beaters. Continue whisking for 5-10 minutes until the mixture is thick and completely cool. Gradually add the butter bit by bit, whisking continuously. Fold in the praline powder and chill until needed. For the buttercream, pour 5 tablespoons water into a heavy-based pan with the sugar and cream of tartar. Bring to the boil and boil rapidly until it reaches 115C on a sugar thermometer (soft ball stage). Pour the yolks into the bowl of an electric mixer fitted with the whisk attachment. With the mixer running on medium speed, gradually pour in the sugar syrup, taking care not to splash the syrup onto the beaters. Continue whisking for 5-10 minutes until the mixture is thick and completely cool. Gradually add the butter bit by bit, whisking continuously. Fold in the praline powder and chill until needed. To assemble, toast the almonds and hazelnuts in a dry frying pan until golden-brown. Using a very sharp knife, cut the dacquoise sheets in half lengthways so you have four sheets each measuring 30x10cm/12x4in. Place one sheet of meringue on a serving plate and spread with one quarter of the buttercream. Top with a second sheet of meringue and spread with one third of the ganache. Top with a third sheet of meringue and spread with another quarter of the buttercream. Top with final sheet of meringue. To assemble, toast the almonds and hazelnuts in a dry frying pan until golden-brown. Using a very sharp knife, cut the dacquoise sheets in half lengthways so you have four sheets each measuring 30x10cm/12x4in. Place one sheet of meringue on a serving plate and spread with one quarter of the buttercream. Top with a second sheet of meringue and spread with one third of the ganache. Top with a third sheet of meringue and spread with another quarter of the buttercream. Top with final sheet of meringue. Spread the remaining buttercream over the top and sides and press the toasted flaked almonds onto the sides of the gateau. Spoon the remaining ganache into a piping bag fitted with a small (no 33) star nozzle. Pipe the chocolate ganache around the top edge of the cake and in five diagonal lines, across the top of the cake. Fill the gaps between the diagonal piped lines with alternating hazelnuts and pistachios. Spread the remaining buttercream over the top and sides and press the toasted flaked almonds onto the sides of the gateau. Spoon the remaining ganache into a piping bag fitted with a small (no 33) star nozzle. Pipe the chocolate ganache around the top edge of the cake and in five diagonal lines, across the top of the cake. Fill the gaps between the diagonal piped lines with alternating hazelnuts and pistachios. | {
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"content": "Preheat the oven to 180C/160C Fan/Gas 4. Line two 30x20cm/12x8in Swiss roll tins with baking parchment. For the dacquoise, tip the almonds and hazelnuts into the bowl of food processor and pulse until finely ground. Spread the ground nuts out in a layer on a baking tray and roast for 10 minutes, stirring every 3 minutes until golden-brown. Transfer to a large bowl and leave to cool. When cool, stir in 100g/3½oz of the caster sugar and the cornflour. Reduce the oven temperature to 150C/130C Fan/Gas 2. Pour the egg whites into the bowl of a free-standing electric mixer fitted with a whisk attachment and whisk on medium speed for about 2 minutes, until the egg whites are opaque and frothy. Increase the speed and add the remaining 200g/7oz caster sugar, a spoonful at a time, to make a stiff, glossy meringue. Gently fold the toasted nut mixture through the meringue. Divide the meringue equally between the Swiss roll tins and spread out evenly using a palette knife. Bake for 45–60 minutes, until light golden-brown and firm to touch. Turn off the oven and open the oven door so it is just ajar, then leave the dacquoise inside until completely cool. Remove from the oven and carefully invert onto a sheet of baking parchment. Carefully remove the baking parchment from the bottom of the meringues. For the chocolate ganache, Pour the cream into a pan and heat until just simmering. Pu the chocolate in a heatproof bowl and pour over the cream. Stir until the chocolate is melted and the mixture is smooth. Leave to cool and then chill the ganache until thick enough to spread and pipe. For the praline, line a baking tray with non-stick baking paper. Combine the caster sugar and 100ml/3½fl oz water in a pan over a medium heat, stirring until the sugar dissolves. Increase the heat and boil, without stirring, until the caramel turns golden-brown or reaches 170C on a sugar thermometer (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.). Meanwhile, toast the almonds in a dry pan until golden-brown. Remove sugar syrup from the heat and add the almonds, stir well and tip onto the prepared tray. Leave to cool. Break up the praline into pieces and blend to a fine powder in a food processor. For the buttercream, pour 5 tablespoons water into a heavy-based pan with the sugar and cream of tartar. Bring to the boil and boil rapidly until it reaches 115C on a sugar thermometer (soft ball stage). Pour the yolks into the bowl of an electric mixer fitted with the whisk attachment. With the mixer running on medium speed, gradually pour in the sugar syrup, taking care not to splash the syrup onto the beaters. Continue whisking for 5-10 minutes until the mixture is thick and completely cool. Gradually add the butter bit by bit, whisking continuously. Fold in the praline powder and chill until needed. To assemble, toast the almonds and hazelnuts in a dry frying pan until golden-brown. Using a very sharp knife, cut the dacquoise sheets in half lengthways so you have four sheets each measuring 30x10cm/12x4in. Place one sheet of meringue on a serving plate and spread with one quarter of the buttercream. Top with a second sheet of meringue and spread with one third of the ganache. Top with a third sheet of meringue and spread with another quarter of the buttercream. Top with final sheet of meringue. Spread the remaining buttercream over the top and sides and press the toasted flaked almonds onto the sides of the gateau. Spoon the remaining ganache into a piping bag fitted with a small (no 33) star nozzle. Pipe the chocolate ganache around the top edge of the cake and in five diagonal lines, across the top of the cake. Fill the gaps between the diagonal piped lines with alternating hazelnuts and pistachios. Preheat the oven to 180C/160C Fan/Gas 4. Line two 30x20cm/12x8in Swiss roll tins with baking parchment. Preheat the oven to 180C/160C Fan/Gas 4. Line two 30x20cm/12x8in Swiss roll tins with baking parchment. For the dacquoise, tip the almonds and hazelnuts into the bowl of food processor and pulse until finely ground. Spread the ground nuts out in a layer on a baking tray and roast for 10 minutes, stirring every 3 minutes until golden-brown. Transfer to a large bowl and leave to cool. When cool, stir in 100g/3½oz of the caster sugar and the cornflour. Reduce the oven temperature to 150C/130C Fan/Gas 2. For the dacquoise, tip the almonds and hazelnuts into the bowl of food processor and pulse until finely ground. Spread the ground nuts out in a layer on a baking tray and roast for 10 minutes, stirring every 3 minutes until golden-brown. Transfer to a large bowl and leave to cool. When cool, stir in 100g/3½oz of the caster sugar and the cornflour. Reduce the oven temperature to 150C/130C Fan/Gas 2. Pour the egg whites into the bowl of a free-standing electric mixer fitted with a whisk attachment and whisk on medium speed for about 2 minutes, until the egg whites are opaque and frothy. Increase the speed and add the remaining 200g/7oz caster sugar, a spoonful at a time, to make a stiff, glossy meringue. Gently fold the toasted nut mixture through the meringue. Pour the egg whites into the bowl of a free-standing electric mixer fitted with a whisk attachment and whisk on medium speed for about 2 minutes, until the egg whites are opaque and frothy. Increase the speed and add the remaining 200g/7oz caster sugar, a spoonful at a time, to make a stiff, glossy meringue. Gently fold the toasted nut mixture through the meringue. Divide the meringue equally between the Swiss roll tins and spread out evenly using a palette knife. Bake for 45–60 minutes, until light golden-brown and firm to touch. Turn off the oven and open the oven door so it is just ajar, then leave the dacquoise inside until completely cool. Divide the meringue equally between the Swiss roll tins and spread out evenly using a palette knife. Bake for 45–60 minutes, until light golden-brown and firm to touch. Turn off the oven and open the oven door so it is just ajar, then leave the dacquoise inside until completely cool. Remove from the oven and carefully invert onto a sheet of baking parchment. Carefully remove the baking parchment from the bottom of the meringues. Remove from the oven and carefully invert onto a sheet of baking parchment. Carefully remove the baking parchment from the bottom of the meringues. For the chocolate ganache, Pour the cream into a pan and heat until just simmering. Pu the chocolate in a heatproof bowl and pour over the cream. Stir until the chocolate is melted and the mixture is smooth. Leave to cool and then chill the ganache until thick enough to spread and pipe. For the chocolate ganache, Pour the cream into a pan and heat until just simmering. Pu the chocolate in a heatproof bowl and pour over the cream. Stir until the chocolate is melted and the mixture is smooth. Leave to cool and then chill the ganache until thick enough to spread and pipe. For the praline, line a baking tray with non-stick baking paper. Combine the caster sugar and 100ml/3½fl oz water in a pan over a medium heat, stirring until the sugar dissolves. Increase the heat and boil, without stirring, until the caramel turns golden-brown or reaches 170C on a sugar thermometer (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.). Meanwhile, toast the almonds in a dry pan until golden-brown. Remove sugar syrup from the heat and add the almonds, stir well and tip onto the prepared tray. Leave to cool. Break up the praline into pieces and blend to a fine powder in a food processor. For the praline, line a baking tray with non-stick baking paper. Combine the caster sugar and 100ml/3½fl oz water in a pan over a medium heat, stirring until the sugar dissolves. Increase the heat and boil, without stirring, until the caramel turns golden-brown or reaches 170C on a sugar thermometer (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.). Meanwhile, toast the almonds in a dry pan until golden-brown. Remove sugar syrup from the heat and add the almonds, stir well and tip onto the prepared tray. Leave to cool. Break up the praline into pieces and blend to a fine powder in a food processor. For the buttercream, pour 5 tablespoons water into a heavy-based pan with the sugar and cream of tartar. Bring to the boil and boil rapidly until it reaches 115C on a sugar thermometer (soft ball stage). Pour the yolks into the bowl of an electric mixer fitted with the whisk attachment. With the mixer running on medium speed, gradually pour in the sugar syrup, taking care not to splash the syrup onto the beaters. Continue whisking for 5-10 minutes until the mixture is thick and completely cool. Gradually add the butter bit by bit, whisking continuously. Fold in the praline powder and chill until needed. For the buttercream, pour 5 tablespoons water into a heavy-based pan with the sugar and cream of tartar. Bring to the boil and boil rapidly until it reaches 115C on a sugar thermometer (soft ball stage). Pour the yolks into the bowl of an electric mixer fitted with the whisk attachment. With the mixer running on medium speed, gradually pour in the sugar syrup, taking care not to splash the syrup onto the beaters. Continue whisking for 5-10 minutes until the mixture is thick and completely cool. Gradually add the butter bit by bit, whisking continuously. Fold in the praline powder and chill until needed. To assemble, toast the almonds and hazelnuts in a dry frying pan until golden-brown. Using a very sharp knife, cut the dacquoise sheets in half lengthways so you have four sheets each measuring 30x10cm/12x4in. Place one sheet of meringue on a serving plate and spread with one quarter of the buttercream. Top with a second sheet of meringue and spread with one third of the ganache. Top with a third sheet of meringue and spread with another quarter of the buttercream. Top with final sheet of meringue. To assemble, toast the almonds and hazelnuts in a dry frying pan until golden-brown. Using a very sharp knife, cut the dacquoise sheets in half lengthways so you have four sheets each measuring 30x10cm/12x4in. Place one sheet of meringue on a serving plate and spread with one quarter of the buttercream. Top with a second sheet of meringue and spread with one third of the ganache. Top with a third sheet of meringue and spread with another quarter of the buttercream. Top with final sheet of meringue. Spread the remaining buttercream over the top and sides and press the toasted flaked almonds onto the sides of the gateau. Spoon the remaining ganache into a piping bag fitted with a small (no 33) star nozzle. Pipe the chocolate ganache around the top edge of the cake and in five diagonal lines, across the top of the cake. Fill the gaps between the diagonal piped lines with alternating hazelnuts and pistachios. Spread the remaining buttercream over the top and sides and press the toasted flaked almonds onto the sides of the gateau. Spoon the remaining ganache into a piping bag fitted with a small (no 33) star nozzle. Pipe the chocolate ganache around the top edge of the cake and in five diagonal lines, across the top of the cake. Fill the gaps between the diagonal piped lines with alternating hazelnuts and pistachios."
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} | 0cbfa5d25af9cdfedc15ebc529b7b66e1f09a88f33078f5651d1abc4dbddee52 | Chocolate New York pie recipe
Preheat the oven to 200C/180C Fan/Gas 6. Grease a 25cm/10in loose bottomed tart tin.For the chocolate pastry, add the dry ingredients to a food processer and pulse briefly to mix. Add the butter and pulse until the mixture resembles breadcrumbs. Add the beaten egg and pulse until the dough comes together (do not over process).Briefly knead the dough, then wrap in cling film and place on a plate in the freezer for a few minutes.Roll out the pastry to 3mm thick and use it to line the tart tin. Prick all over with a fork and place in the freezer for 10 minutes.Line the pastry case with baking parchment and fill with baking beans. Bake for 12 minutes, then remove the beans and parchment, brush with the egg wash and return to the oven for 5 minutes. Set aside to cool in the tin.For the filling, heat the butter in a saucepan over a low heat. When melted add the dark chocolate and stir to combine. Stir in the sugars, syrup and salt. Add the soured cream, cocoa powder and egg yolks and mix until well combined.Pour into the pastry case and bake for 12 minutes, then turn the tart around and bake for a further 10 minutes. Set aside to cool on a wire rack for a few minutes then transfer to the fridge to chill.For the raspberry coulis, break up the raspberries in a food processor and pass through a sieve to remove the seeds. Heat the purée, sugar and pectin in a saucepan over a medium heat until it reaches 104C on a sugar thermometer. Allow to cool and thicken slightly before pouring onto the chilled pie filling. Chill in the fridge until ready to serve.For the pecan praline, place the pecans on a baking tray and roast for about 8 minutes. Set aside to cool. Meanwhile line a baking tray with non-stick baking paper or a silicone mat.In a medium saucepan, dissolve the caster sugar in 50ml/2fl oz water and heat to 160C on a sugar thermometer. Add the pecans and coat in the caramel, then turn out onto the lined baking tray to cool completely.Once cooled, chop the praline and arrange on top of the tart. Serve cold. Preheat the oven to 200C/180C Fan/Gas 6. Grease a 25cm/10in loose bottomed tart tin. Preheat the oven to 200C/180C Fan/Gas 6. Grease a 25cm/10in loose bottomed tart tin. For the chocolate pastry, add the dry ingredients to a food processer and pulse briefly to mix. Add the butter and pulse until the mixture resembles breadcrumbs. Add the beaten egg and pulse until the dough comes together (do not over process). For the chocolate pastry, add the dry ingredients to a food processer and pulse briefly to mix. Add the butter and pulse until the mixture resembles breadcrumbs. Add the beaten egg and pulse until the dough comes together (do not over process). Briefly knead the dough, then wrap in cling film and place on a plate in the freezer for a few minutes. Briefly knead the dough, then wrap in cling film and place on a plate in the freezer for a few minutes. Roll out the pastry to 3mm thick and use it to line the tart tin. Prick all over with a fork and place in the freezer for 10 minutes. Roll out the pastry to 3mm thick and use it to line the tart tin. Prick all over with a fork and place in the freezer for 10 minutes. Line the pastry case with baking parchment and fill with baking beans. Bake for 12 minutes, then remove the beans and parchment, brush with the egg wash and return to the oven for 5 minutes. Set aside to cool in the tin. Line the pastry case with baking parchment and fill with baking beans. Bake for 12 minutes, then remove the beans and parchment, brush with the egg wash and return to the oven for 5 minutes. Set aside to cool in the tin. For the filling, heat the butter in a saucepan over a low heat. When melted add the dark chocolate and stir to combine. Stir in the sugars, syrup and salt. Add the soured cream, cocoa powder and egg yolks and mix until well combined. For the filling, heat the butter in a saucepan over a low heat. When melted add the dark chocolate and stir to combine. Stir in the sugars, syrup and salt. Add the soured cream, cocoa powder and egg yolks and mix until well combined. Pour into the pastry case and bake for 12 minutes, then turn the tart around and bake for a further 10 minutes. Set aside to cool on a wire rack for a few minutes then transfer to the fridge to chill. Pour into the pastry case and bake for 12 minutes, then turn the tart around and bake for a further 10 minutes. Set aside to cool on a wire rack for a few minutes then transfer to the fridge to chill. For the raspberry coulis, break up the raspberries in a food processor and pass through a sieve to remove the seeds. Heat the purée, sugar and pectin in a saucepan over a medium heat until it reaches 104C on a sugar thermometer. Allow to cool and thicken slightly before pouring onto the chilled pie filling. Chill in the fridge until ready to serve. For the raspberry coulis, break up the raspberries in a food processor and pass through a sieve to remove the seeds. Heat the purée, sugar and pectin in a saucepan over a medium heat until it reaches 104C on a sugar thermometer. Allow to cool and thicken slightly before pouring onto the chilled pie filling. Chill in the fridge until ready to serve. For the pecan praline, place the pecans on a baking tray and roast for about 8 minutes. Set aside to cool. Meanwhile line a baking tray with non-stick baking paper or a silicone mat. For the pecan praline, place the pecans on a baking tray and roast for about 8 minutes. Set aside to cool. Meanwhile line a baking tray with non-stick baking paper or a silicone mat. In a medium saucepan, dissolve the caster sugar in 50ml/2fl oz water and heat to 160C on a sugar thermometer. Add the pecans and coat in the caramel, then turn out onto the lined baking tray to cool completely. In a medium saucepan, dissolve the caster sugar in 50ml/2fl oz water and heat to 160C on a sugar thermometer. Add the pecans and coat in the caramel, then turn out onto the lined baking tray to cool completely. Once cooled, chop the praline and arrange on top of the tart. Serve cold. Once cooled, chop the praline and arrange on top of the tart. Serve cold. | {
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"title": "Chocolate New York pie recipe",
"content": "Preheat the oven to 200C/180C Fan/Gas 6. Grease a 25cm/10in loose bottomed tart tin.For the chocolate pastry, add the dry ingredients to a food processer and pulse briefly to mix. Add the butter and pulse until the mixture resembles breadcrumbs. Add the beaten egg and pulse until the dough comes together (do not over process).Briefly knead the dough, then wrap in cling film and place on a plate in the freezer for a few minutes.Roll out the pastry to 3mm thick and use it to line the tart tin. Prick all over with a fork and place in the freezer for 10 minutes.Line the pastry case with baking parchment and fill with baking beans. Bake for 12 minutes, then remove the beans and parchment, brush with the egg wash and return to the oven for 5 minutes. Set aside to cool in the tin.For the filling, heat the butter in a saucepan over a low heat. When melted add the dark chocolate and stir to combine. Stir in the sugars, syrup and salt. Add the soured cream, cocoa powder and egg yolks and mix until well combined.Pour into the pastry case and bake for 12 minutes, then turn the tart around and bake for a further 10 minutes. Set aside to cool on a wire rack for a few minutes then transfer to the fridge to chill.For the raspberry coulis, break up the raspberries in a food processor and pass through a sieve to remove the seeds. Heat the purée, sugar and pectin in a saucepan over a medium heat until it reaches 104C on a sugar thermometer. Allow to cool and thicken slightly before pouring onto the chilled pie filling. Chill in the fridge until ready to serve.For the pecan praline, place the pecans on a baking tray and roast for about 8 minutes. Set aside to cool. Meanwhile line a baking tray with non-stick baking paper or a silicone mat.In a medium saucepan, dissolve the caster sugar in 50ml/2fl oz water and heat to 160C on a sugar thermometer. Add the pecans and coat in the caramel, then turn out onto the lined baking tray to cool completely.Once cooled, chop the praline and arrange on top of the tart. Serve cold. Preheat the oven to 200C/180C Fan/Gas 6. Grease a 25cm/10in loose bottomed tart tin. Preheat the oven to 200C/180C Fan/Gas 6. Grease a 25cm/10in loose bottomed tart tin. For the chocolate pastry, add the dry ingredients to a food processer and pulse briefly to mix. Add the butter and pulse until the mixture resembles breadcrumbs. Add the beaten egg and pulse until the dough comes together (do not over process). For the chocolate pastry, add the dry ingredients to a food processer and pulse briefly to mix. Add the butter and pulse until the mixture resembles breadcrumbs. Add the beaten egg and pulse until the dough comes together (do not over process). Briefly knead the dough, then wrap in cling film and place on a plate in the freezer for a few minutes. Briefly knead the dough, then wrap in cling film and place on a plate in the freezer for a few minutes. Roll out the pastry to 3mm thick and use it to line the tart tin. Prick all over with a fork and place in the freezer for 10 minutes. Roll out the pastry to 3mm thick and use it to line the tart tin. Prick all over with a fork and place in the freezer for 10 minutes. Line the pastry case with baking parchment and fill with baking beans. Bake for 12 minutes, then remove the beans and parchment, brush with the egg wash and return to the oven for 5 minutes. Set aside to cool in the tin. Line the pastry case with baking parchment and fill with baking beans. Bake for 12 minutes, then remove the beans and parchment, brush with the egg wash and return to the oven for 5 minutes. Set aside to cool in the tin. For the filling, heat the butter in a saucepan over a low heat. When melted add the dark chocolate and stir to combine. Stir in the sugars, syrup and salt. Add the soured cream, cocoa powder and egg yolks and mix until well combined. For the filling, heat the butter in a saucepan over a low heat. When melted add the dark chocolate and stir to combine. Stir in the sugars, syrup and salt. Add the soured cream, cocoa powder and egg yolks and mix until well combined. Pour into the pastry case and bake for 12 minutes, then turn the tart around and bake for a further 10 minutes. Set aside to cool on a wire rack for a few minutes then transfer to the fridge to chill. Pour into the pastry case and bake for 12 minutes, then turn the tart around and bake for a further 10 minutes. Set aside to cool on a wire rack for a few minutes then transfer to the fridge to chill. For the raspberry coulis, break up the raspberries in a food processor and pass through a sieve to remove the seeds. Heat the purée, sugar and pectin in a saucepan over a medium heat until it reaches 104C on a sugar thermometer. Allow to cool and thicken slightly before pouring onto the chilled pie filling. Chill in the fridge until ready to serve. For the raspberry coulis, break up the raspberries in a food processor and pass through a sieve to remove the seeds. Heat the purée, sugar and pectin in a saucepan over a medium heat until it reaches 104C on a sugar thermometer. Allow to cool and thicken slightly before pouring onto the chilled pie filling. Chill in the fridge until ready to serve. For the pecan praline, place the pecans on a baking tray and roast for about 8 minutes. Set aside to cool. Meanwhile line a baking tray with non-stick baking paper or a silicone mat. For the pecan praline, place the pecans on a baking tray and roast for about 8 minutes. Set aside to cool. Meanwhile line a baking tray with non-stick baking paper or a silicone mat. In a medium saucepan, dissolve the caster sugar in 50ml/2fl oz water and heat to 160C on a sugar thermometer. Add the pecans and coat in the caramel, then turn out onto the lined baking tray to cool completely. In a medium saucepan, dissolve the caster sugar in 50ml/2fl oz water and heat to 160C on a sugar thermometer. Add the pecans and coat in the caramel, then turn out onto the lined baking tray to cool completely. Once cooled, chop the praline and arrange on top of the tart. Serve cold. Once cooled, chop the praline and arrange on top of the tart. Serve cold."
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} | f7c9876c851d90bf31fd958f3adf49ec54d07adc3df0a963db126601c5d7329e | Chocolate orange swirl bread recipe
For the dough, in the bowl of a freestanding mixer cream the butter, sugar, orange zest, cardamom and salt until pale and fluffy. Mix the milk and yoghurt together, then warm until it reaches body temperature or 37C if using a food thermometer. In a separate bowl, mix the flour with the yeast. Slowly mix the milk mixture into the butter mixture. If it curdles, add a little of the flour mixture, then go back to adding the milk. Change the attachment on the mixer to a dough hook, then tip the flour on top of the wet ingredients and knead on a low speed until combined. Increase the speed to medium and knead for 10 minutes. Transfer the dough to a large greased bowl and cover with cling film. Leave to prove in a warm place for 45 minutes. For the filling, in a food processor combine the chocolate, both kinds of almonds, cocoa powder, chilli and spices. Pulse until it forms the consistency of breadcrumbs.Grease a 30x20x6cm/12x8x2½in baking tray and line with greased baking parchment.Flour the work surface and tip the dough out onto it. Cut away a third of the dough and set aside. Stretch the remaining dough into a rectangle approximately 40x20cm/16x8in.Cover the dough with two-thirds of the filling mixture, leaving a 1cm/½in gap at the long edge closest to you. Tightly roll up the dough starting with the long edge which is farthest away from you. Use the 1cm/½in strip (that is not covered with filling) to seal the join. Cut the roll into twelve 3cm/1¼in-thick slices and place on the prepared tray. Stretch out the remaining dough into a 10x30cm/4x12in rectangle. Cover with the remaining filling, leaving a 1cm/½in gap at the long edge closest to you. Cut into six 4cm/1½in thick slices and use them to fill the gaps between the larger rolls. Place in a warm place to prove for a further 20 minutes.Preheat the oven to 180C/160C Fan/Gas 4.To finish, brush the top of the buns with beaten egg and sprinkle with cocoa nibs. Bake in the middle of the oven for 30-40 minutes.Remove from the baking tray and set aside to cool on a wire rack. For the dough, in the bowl of a freestanding mixer cream the butter, sugar, orange zest, cardamom and salt until pale and fluffy. For the dough, in the bowl of a freestanding mixer cream the butter, sugar, orange zest, cardamom and salt until pale and fluffy. Mix the milk and yoghurt together, then warm until it reaches body temperature or 37C if using a food thermometer. In a separate bowl, mix the flour with the yeast. Slowly mix the milk mixture into the butter mixture. If it curdles, add a little of the flour mixture, then go back to adding the milk. Mix the milk and yoghurt together, then warm until it reaches body temperature or 37C if using a food thermometer. In a separate bowl, mix the flour with the yeast. Slowly mix the milk mixture into the butter mixture. If it curdles, add a little of the flour mixture, then go back to adding the milk. Change the attachment on the mixer to a dough hook, then tip the flour on top of the wet ingredients and knead on a low speed until combined. Increase the speed to medium and knead for 10 minutes. Change the attachment on the mixer to a dough hook, then tip the flour on top of the wet ingredients and knead on a low speed until combined. Increase the speed to medium and knead for 10 minutes. Transfer the dough to a large greased bowl and cover with cling film. Leave to prove in a warm place for 45 minutes. Transfer the dough to a large greased bowl and cover with cling film. Leave to prove in a warm place for 45 minutes. For the filling, in a food processor combine the chocolate, both kinds of almonds, cocoa powder, chilli and spices. Pulse until it forms the consistency of breadcrumbs. For the filling, in a food processor combine the chocolate, both kinds of almonds, cocoa powder, chilli and spices. Pulse until it forms the consistency of breadcrumbs. Grease a 30x20x6cm/12x8x2½in baking tray and line with greased baking parchment. Grease a 30x20x6cm/12x8x2½in baking tray and line with greased baking parchment. Flour the work surface and tip the dough out onto it. Cut away a third of the dough and set aside. Stretch the remaining dough into a rectangle approximately 40x20cm/16x8in. Flour the work surface and tip the dough out onto it. Cut away a third of the dough and set aside. Stretch the remaining dough into a rectangle approximately 40x20cm/16x8in. Cover the dough with two-thirds of the filling mixture, leaving a 1cm/½in gap at the long edge closest to you. Tightly roll up the dough starting with the long edge which is farthest away from you. Use the 1cm/½in strip (that is not covered with filling) to seal the join. Cut the roll into twelve 3cm/1¼in-thick slices and place on the prepared tray. Cover the dough with two-thirds of the filling mixture, leaving a 1cm/½in gap at the long edge closest to you. Tightly roll up the dough starting with the long edge which is farthest away from you. Use the 1cm/½in strip (that is not covered with filling) to seal the join. Cut the roll into twelve 3cm/1¼in-thick slices and place on the prepared tray. Stretch out the remaining dough into a 10x30cm/4x12in rectangle. Cover with the remaining filling, leaving a 1cm/½in gap at the long edge closest to you. Cut into six 4cm/1½in thick slices and use them to fill the gaps between the larger rolls. Place in a warm place to prove for a further 20 minutes. Stretch out the remaining dough into a 10x30cm/4x12in rectangle. Cover with the remaining filling, leaving a 1cm/½in gap at the long edge closest to you. Cut into six 4cm/1½in thick slices and use them to fill the gaps between the larger rolls. Place in a warm place to prove for a further 20 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. To finish, brush the top of the buns with beaten egg and sprinkle with cocoa nibs. Bake in the middle of the oven for 30-40 minutes. To finish, brush the top of the buns with beaten egg and sprinkle with cocoa nibs. Bake in the middle of the oven for 30-40 minutes. Remove from the baking tray and set aside to cool on a wire rack. Remove from the baking tray and set aside to cool on a wire rack. | {
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"title": "Chocolate orange swirl bread recipe",
"content": "For the dough, in the bowl of a freestanding mixer cream the butter, sugar, orange zest, cardamom and salt until pale and fluffy. Mix the milk and yoghurt together, then warm until it reaches body temperature or 37C if using a food thermometer. In a separate bowl, mix the flour with the yeast. Slowly mix the milk mixture into the butter mixture. If it curdles, add a little of the flour mixture, then go back to adding the milk. Change the attachment on the mixer to a dough hook, then tip the flour on top of the wet ingredients and knead on a low speed until combined. Increase the speed to medium and knead for 10 minutes. Transfer the dough to a large greased bowl and cover with cling film. Leave to prove in a warm place for 45 minutes. For the filling, in a food processor combine the chocolate, both kinds of almonds, cocoa powder, chilli and spices. Pulse until it forms the consistency of breadcrumbs.Grease a 30x20x6cm/12x8x2½in baking tray and line with greased baking parchment.Flour the work surface and tip the dough out onto it. Cut away a third of the dough and set aside. Stretch the remaining dough into a rectangle approximately 40x20cm/16x8in.Cover the dough with two-thirds of the filling mixture, leaving a 1cm/½in gap at the long edge closest to you. Tightly roll up the dough starting with the long edge which is farthest away from you. Use the 1cm/½in strip (that is not covered with filling) to seal the join. Cut the roll into twelve 3cm/1¼in-thick slices and place on the prepared tray. Stretch out the remaining dough into a 10x30cm/4x12in rectangle. Cover with the remaining filling, leaving a 1cm/½in gap at the long edge closest to you. Cut into six 4cm/1½in thick slices and use them to fill the gaps between the larger rolls. Place in a warm place to prove for a further 20 minutes.Preheat the oven to 180C/160C Fan/Gas 4.To finish, brush the top of the buns with beaten egg and sprinkle with cocoa nibs. Bake in the middle of the oven for 30-40 minutes.Remove from the baking tray and set aside to cool on a wire rack. For the dough, in the bowl of a freestanding mixer cream the butter, sugar, orange zest, cardamom and salt until pale and fluffy. For the dough, in the bowl of a freestanding mixer cream the butter, sugar, orange zest, cardamom and salt until pale and fluffy. Mix the milk and yoghurt together, then warm until it reaches body temperature or 37C if using a food thermometer. In a separate bowl, mix the flour with the yeast. Slowly mix the milk mixture into the butter mixture. If it curdles, add a little of the flour mixture, then go back to adding the milk. Mix the milk and yoghurt together, then warm until it reaches body temperature or 37C if using a food thermometer. In a separate bowl, mix the flour with the yeast. Slowly mix the milk mixture into the butter mixture. If it curdles, add a little of the flour mixture, then go back to adding the milk. Change the attachment on the mixer to a dough hook, then tip the flour on top of the wet ingredients and knead on a low speed until combined. Increase the speed to medium and knead for 10 minutes. Change the attachment on the mixer to a dough hook, then tip the flour on top of the wet ingredients and knead on a low speed until combined. Increase the speed to medium and knead for 10 minutes. Transfer the dough to a large greased bowl and cover with cling film. Leave to prove in a warm place for 45 minutes. Transfer the dough to a large greased bowl and cover with cling film. Leave to prove in a warm place for 45 minutes. For the filling, in a food processor combine the chocolate, both kinds of almonds, cocoa powder, chilli and spices. Pulse until it forms the consistency of breadcrumbs. For the filling, in a food processor combine the chocolate, both kinds of almonds, cocoa powder, chilli and spices. Pulse until it forms the consistency of breadcrumbs. Grease a 30x20x6cm/12x8x2½in baking tray and line with greased baking parchment. Grease a 30x20x6cm/12x8x2½in baking tray and line with greased baking parchment. Flour the work surface and tip the dough out onto it. Cut away a third of the dough and set aside. Stretch the remaining dough into a rectangle approximately 40x20cm/16x8in. Flour the work surface and tip the dough out onto it. Cut away a third of the dough and set aside. Stretch the remaining dough into a rectangle approximately 40x20cm/16x8in. Cover the dough with two-thirds of the filling mixture, leaving a 1cm/½in gap at the long edge closest to you. Tightly roll up the dough starting with the long edge which is farthest away from you. Use the 1cm/½in strip (that is not covered with filling) to seal the join. Cut the roll into twelve 3cm/1¼in-thick slices and place on the prepared tray. Cover the dough with two-thirds of the filling mixture, leaving a 1cm/½in gap at the long edge closest to you. Tightly roll up the dough starting with the long edge which is farthest away from you. Use the 1cm/½in strip (that is not covered with filling) to seal the join. Cut the roll into twelve 3cm/1¼in-thick slices and place on the prepared tray. Stretch out the remaining dough into a 10x30cm/4x12in rectangle. Cover with the remaining filling, leaving a 1cm/½in gap at the long edge closest to you. Cut into six 4cm/1½in thick slices and use them to fill the gaps between the larger rolls. Place in a warm place to prove for a further 20 minutes. Stretch out the remaining dough into a 10x30cm/4x12in rectangle. Cover with the remaining filling, leaving a 1cm/½in gap at the long edge closest to you. Cut into six 4cm/1½in thick slices and use them to fill the gaps between the larger rolls. Place in a warm place to prove for a further 20 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. To finish, brush the top of the buns with beaten egg and sprinkle with cocoa nibs. Bake in the middle of the oven for 30-40 minutes. To finish, brush the top of the buns with beaten egg and sprinkle with cocoa nibs. Bake in the middle of the oven for 30-40 minutes. Remove from the baking tray and set aside to cool on a wire rack. Remove from the baking tray and set aside to cool on a wire rack."
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} | 94622d76f5dd0230959f6a3fe4a46adb94fa818ae963527cf8994112fddfff8e | Cannoli recipe
An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cannoli_26467_16x9.jpg Cannoli are crisp, bubbly, fried Italian pastries, traditionally filled with creamy ricotta. Their name means ‘little cane’ and they were first made by wrapping the pastry around a piece of sugar cane before frying; these days you can buy cylindrical metal cannoli moulds. Equipment: you will need a 10cm/4in plain round cutter, cannoli moulds, a piping bag and large star nozzle. 150g/5½oz plain flour, plus extra for dusting1 tbsp caster sugarpinch bicarbonate of soda30g/1oz butter1 free-range egg, separated50ml/2fl oz Marsala winevegetable oil, for deep frying100g/3½oz dark chocolate, broken into small pieces 150g/5½oz plain flour, plus extra for dusting 1 tbsp caster sugar pinch bicarbonate of soda 30g/1oz butter 1 free-range egg, separated 50ml/2fl oz Marsala wine vegetable oil, for deep frying 100g/3½oz dark chocolate, broken into small pieces 250g/9oz ricotta100g/3½oz mascarpone1 orange, finely grated zest only2 tbsp icing sugar, plus extra for dustingpinch ground cinnamon 250g/9oz ricotta 100g/3½oz mascarpone 1 orange, finely grated zest only 2 tbsp icing sugar, plus extra for dusting pinch ground cinnamon Method Put the flour, caster sugar and bicarbonate of soda in a mixing bowl. Add the butter and rub in with your fingers until it resembles fine crumbs. Mix the egg yolk with the Marsala in a small bowl, then tip into the flour mixture and combine, kneading until you have a smooth dough.On a lightly floured work surface, roll out the dough until it is paper-thin (you won’t need to use all of the pastry). Using a plain 10cm/4in round cutter, cut out six rounds. Wrap each circle tightly around a cannoli mould, using a little egg white to seal it together firmly – take care not to get any on the mould.Fill a deep-fat fryer two-thirds full with the oil and heat to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the cannoli on their moulds in two batches for 30–45 seconds per batch, or until the dough is golden and bubbly. Drain on kitchen paper. Once cool enough to handle, remove the cannoli by gently twisting the moulds, being careful not to break the pastry.Line a baking sheet with baking paper. Melt the chocolate in a bowl over a small pan of simmering water (do not let the bottom of the bowl touch the water). Dip each end of the cannoli in the melted chocolate, holding them at an angle so the chocolate coats the edges, then place on the lined baking sheet. When you have dipped all the cannoli, place the baking sheet in the freezer to set the chocolate.To make the filling, squeeze the ricotta in a muslin cloth to remove any excess liquid. Beat together with the mascarpone until light and fluffy.Add the orange zest, sift in the icing sugar and cinnamon and mix evenly, then transfer to a piping bag fitted with a star nozzle. Pipe the filling into the cannoli, then dust with icing sugar. Put the flour, caster sugar and bicarbonate of soda in a mixing bowl. Add the butter and rub in with your fingers until it resembles fine crumbs. Mix the egg yolk with the Marsala in a small bowl, then tip into the flour mixture and combine, kneading until you have a smooth dough. Put the flour, caster sugar and bicarbonate of soda in a mixing bowl. Add the butter and rub in with your fingers until it resembles fine crumbs. Mix the egg yolk with the Marsala in a small bowl, then tip into the flour mixture and combine, kneading until you have a smooth dough. On a lightly floured work surface, roll out the dough until it is paper-thin (you won’t need to use all of the pastry). Using a plain 10cm/4in round cutter, cut out six rounds. Wrap each circle tightly around a cannoli mould, using a little egg white to seal it together firmly – take care not to get any on the mould. On a lightly floured work surface, roll out the dough until it is paper-thin (you won’t need to use all of the pastry). Using a plain 10cm/4in round cutter, cut out six rounds. Wrap each circle tightly around a cannoli mould, using a little egg white to seal it together firmly – take care not to get any on the mould. Fill a deep-fat fryer two-thirds full with the oil and heat to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the cannoli on their moulds in two batches for 30–45 seconds per batch, or until the dough is golden and bubbly. Drain on kitchen paper. Once cool enough to handle, remove the cannoli by gently twisting the moulds, being careful not to break the pastry. Fill a deep-fat fryer two-thirds full with the oil and heat to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the cannoli on their moulds in two batches for 30–45 seconds per batch, or until the dough is golden and bubbly. Drain on kitchen paper. Once cool enough to handle, remove the cannoli by gently twisting the moulds, being careful not to break the pastry. Line a baking sheet with baking paper. Melt the chocolate in a bowl over a small pan of simmering water (do not let the bottom of the bowl touch the water). Line a baking sheet with baking paper. Melt the chocolate in a bowl over a small pan of simmering water (do not let the bottom of the bowl touch the water). Dip each end of the cannoli in the melted chocolate, holding them at an angle so the chocolate coats the edges, then place on the lined baking sheet. When you have dipped all the cannoli, place the baking sheet in the freezer to set the chocolate. Dip each end of the cannoli in the melted chocolate, holding them at an angle so the chocolate coats the edges, then place on the lined baking sheet. When you have dipped all the cannoli, place the baking sheet in the freezer to set the chocolate. To make the filling, squeeze the ricotta in a muslin cloth to remove any excess liquid. Beat together with the mascarpone until light and fluffy. To make the filling, squeeze the ricotta in a muslin cloth to remove any excess liquid. Beat together with the mascarpone until light and fluffy. Add the orange zest, sift in the icing sugar and cinnamon and mix evenly, then transfer to a piping bag fitted with a star nozzle. Pipe the filling into the cannoli, then dust with icing sugar. Add the orange zest, sift in the icing sugar and cinnamon and mix evenly, then transfer to a piping bag fitted with a star nozzle. Pipe the filling into the cannoli, then dust with icing sugar. | {
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"content": "An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cannoli_26467_16x9.jpg Cannoli are crisp, bubbly, fried Italian pastries, traditionally filled with creamy ricotta. Their name means ‘little cane’ and they were first made by wrapping the pastry around a piece of sugar cane before frying; these days you can buy cylindrical metal cannoli moulds. Equipment: you will need a 10cm/4in plain round cutter, cannoli moulds, a piping bag and large star nozzle. 150g/5½oz plain flour, plus extra for dusting1 tbsp caster sugarpinch bicarbonate of soda30g/1oz butter1 free-range egg, separated50ml/2fl oz Marsala winevegetable oil, for deep frying100g/3½oz dark chocolate, broken into small pieces 150g/5½oz plain flour, plus extra for dusting 1 tbsp caster sugar pinch bicarbonate of soda 30g/1oz butter 1 free-range egg, separated 50ml/2fl oz Marsala wine vegetable oil, for deep frying 100g/3½oz dark chocolate, broken into small pieces 250g/9oz ricotta100g/3½oz mascarpone1 orange, finely grated zest only2 tbsp icing sugar, plus extra for dustingpinch ground cinnamon 250g/9oz ricotta 100g/3½oz mascarpone 1 orange, finely grated zest only 2 tbsp icing sugar, plus extra for dusting pinch ground cinnamon Method Put the flour, caster sugar and bicarbonate of soda in a mixing bowl. Add the butter and rub in with your fingers until it resembles fine crumbs. Mix the egg yolk with the Marsala in a small bowl, then tip into the flour mixture and combine, kneading until you have a smooth dough.On a lightly floured work surface, roll out the dough until it is paper-thin (you won’t need to use all of the pastry). Using a plain 10cm/4in round cutter, cut out six rounds. Wrap each circle tightly around a cannoli mould, using a little egg white to seal it together firmly – take care not to get any on the mould.Fill a deep-fat fryer two-thirds full with the oil and heat to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the cannoli on their moulds in two batches for 30–45 seconds per batch, or until the dough is golden and bubbly. Drain on kitchen paper. Once cool enough to handle, remove the cannoli by gently twisting the moulds, being careful not to break the pastry.Line a baking sheet with baking paper. Melt the chocolate in a bowl over a small pan of simmering water (do not let the bottom of the bowl touch the water). Dip each end of the cannoli in the melted chocolate, holding them at an angle so the chocolate coats the edges, then place on the lined baking sheet. When you have dipped all the cannoli, place the baking sheet in the freezer to set the chocolate.To make the filling, squeeze the ricotta in a muslin cloth to remove any excess liquid. Beat together with the mascarpone until light and fluffy.Add the orange zest, sift in the icing sugar and cinnamon and mix evenly, then transfer to a piping bag fitted with a star nozzle. Pipe the filling into the cannoli, then dust with icing sugar. Put the flour, caster sugar and bicarbonate of soda in a mixing bowl. Add the butter and rub in with your fingers until it resembles fine crumbs. Mix the egg yolk with the Marsala in a small bowl, then tip into the flour mixture and combine, kneading until you have a smooth dough. Put the flour, caster sugar and bicarbonate of soda in a mixing bowl. Add the butter and rub in with your fingers until it resembles fine crumbs. Mix the egg yolk with the Marsala in a small bowl, then tip into the flour mixture and combine, kneading until you have a smooth dough. On a lightly floured work surface, roll out the dough until it is paper-thin (you won’t need to use all of the pastry). Using a plain 10cm/4in round cutter, cut out six rounds. Wrap each circle tightly around a cannoli mould, using a little egg white to seal it together firmly – take care not to get any on the mould. On a lightly floured work surface, roll out the dough until it is paper-thin (you won’t need to use all of the pastry). Using a plain 10cm/4in round cutter, cut out six rounds. Wrap each circle tightly around a cannoli mould, using a little egg white to seal it together firmly – take care not to get any on the mould. Fill a deep-fat fryer two-thirds full with the oil and heat to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the cannoli on their moulds in two batches for 30–45 seconds per batch, or until the dough is golden and bubbly. Drain on kitchen paper. Once cool enough to handle, remove the cannoli by gently twisting the moulds, being careful not to break the pastry. Fill a deep-fat fryer two-thirds full with the oil and heat to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the cannoli on their moulds in two batches for 30–45 seconds per batch, or until the dough is golden and bubbly. Drain on kitchen paper. Once cool enough to handle, remove the cannoli by gently twisting the moulds, being careful not to break the pastry. Line a baking sheet with baking paper. Melt the chocolate in a bowl over a small pan of simmering water (do not let the bottom of the bowl touch the water). Line a baking sheet with baking paper. Melt the chocolate in a bowl over a small pan of simmering water (do not let the bottom of the bowl touch the water). Dip each end of the cannoli in the melted chocolate, holding them at an angle so the chocolate coats the edges, then place on the lined baking sheet. When you have dipped all the cannoli, place the baking sheet in the freezer to set the chocolate. Dip each end of the cannoli in the melted chocolate, holding them at an angle so the chocolate coats the edges, then place on the lined baking sheet. When you have dipped all the cannoli, place the baking sheet in the freezer to set the chocolate. To make the filling, squeeze the ricotta in a muslin cloth to remove any excess liquid. Beat together with the mascarpone until light and fluffy. To make the filling, squeeze the ricotta in a muslin cloth to remove any excess liquid. Beat together with the mascarpone until light and fluffy. Add the orange zest, sift in the icing sugar and cinnamon and mix evenly, then transfer to a piping bag fitted with a star nozzle. Pipe the filling into the cannoli, then dust with icing sugar. Add the orange zest, sift in the icing sugar and cinnamon and mix evenly, then transfer to a piping bag fitted with a star nozzle. Pipe the filling into the cannoli, then dust with icing sugar."
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} | b5f60cfecc2e8c7707727446dd0342642d77cb41b3d9ab2529824c99fded1c23 | Strawberry shortcake cupcakes recipe
An average of 4.4 out of 5 stars from 38 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/strawberry_shortcake_91461_16x9.jpg Nadiya's gorgeous strawberry shortbread cupcakes have a double surprise inside! Cut them open to reveal a whole strawberry and a crisp biscuit base. Perfect for picnics and parties. 175g/6oz lightly salted butter, softened 350g/12oz icing sugar 100g/3½oz strawberry ice cream, melted 175g/6oz lightly salted butter, softened 350g/12oz icing sugar 100g/3½oz strawberry ice cream, melted 12 round vanilla sandwich biscuits12 small–medium strawberries, tops sliced off 110g/4oz clotted cream 110g/4oz caster sugar 2 free-range eggs 1 tsp vanilla bean paste 110g/4oz self-raising flour, sifted 10g freeze-dried strawberries, to decorate 12 round vanilla sandwich biscuits 12 small–medium strawberries, tops sliced off 110g/4oz clotted cream 110g/4oz caster sugar 2 free-range eggs 1 tsp vanilla bean paste 110g/4oz self-raising flour, sifted 10g freeze-dried strawberries, to decorate Method To make the icing, whisk the butter with an electric hand whisk until pale and creamy. Sift in the icing sugar. Stir with a spoon to roughly combine and then beat with the electric whisk until light and fluffy. Add the ice cream and whisk until just combined. Place in the fridge for at least 1 hour. Whisk the chilled icing until fluffy then transfer to a piping bag fitted with a 1cm/½in star nozzle and put it back in the fridge while you get on with the baking. Preheat the oven to 180C/160C Fan/Gas 4 and line a 12-hole large muffin tray with some cupcake cases of your choice. Add a biscuit to the base of each case, then top that with a whole strawberry, pointy bit facing up. To make the cake batter, add the clotted cream and sugar to a mixing bowl and beat together until light and fluffy. Add the eggs one at a time, mixing well after each one. Add the vanilla bean paste and flour and mix until you have a smooth batter. Divide the mixture between the 12 cases, making sure that each strawberry is completely covered. Tap the tray on the work surface to level off the batter and bake for 15 minutes, until they are fluffy and golden. Take out of the oven and leave in the tin for 10 minutes before transferring them to a cooling rack. Pipe the icing onto the tops of the shortcake cupcakes and then sprinkle with the freeze-dried strawberries. To make the icing, whisk the butter with an electric hand whisk until pale and creamy. Sift in the icing sugar. Stir with a spoon to roughly combine and then beat with the electric whisk until light and fluffy. Add the ice cream and whisk until just combined. To make the icing, whisk the butter with an electric hand whisk until pale and creamy. Sift in the icing sugar. Stir with a spoon to roughly combine and then beat with the electric whisk until light and fluffy. Add the ice cream and whisk until just combined. Place in the fridge for at least 1 hour. Whisk the chilled icing until fluffy then transfer to a piping bag fitted with a 1cm/½in star nozzle and put it back in the fridge while you get on with the baking. Place in the fridge for at least 1 hour. Whisk the chilled icing until fluffy then transfer to a piping bag fitted with a 1cm/½in star nozzle and put it back in the fridge while you get on with the baking. Preheat the oven to 180C/160C Fan/Gas 4 and line a 12-hole large muffin tray with some cupcake cases of your choice. Add a biscuit to the base of each case, then top that with a whole strawberry, pointy bit facing up. Preheat the oven to 180C/160C Fan/Gas 4 and line a 12-hole large muffin tray with some cupcake cases of your choice. Add a biscuit to the base of each case, then top that with a whole strawberry, pointy bit facing up. To make the cake batter, add the clotted cream and sugar to a mixing bowl and beat together until light and fluffy. Add the eggs one at a time, mixing well after each one. Add the vanilla bean paste and flour and mix until you have a smooth batter. To make the cake batter, add the clotted cream and sugar to a mixing bowl and beat together until light and fluffy. Add the eggs one at a time, mixing well after each one. Add the vanilla bean paste and flour and mix until you have a smooth batter. Divide the mixture between the 12 cases, making sure that each strawberry is completely covered. Tap the tray on the work surface to level off the batter and bake for 15 minutes, until they are fluffy and golden. Divide the mixture between the 12 cases, making sure that each strawberry is completely covered. Tap the tray on the work surface to level off the batter and bake for 15 minutes, until they are fluffy and golden. Take out of the oven and leave in the tin for 10 minutes before transferring them to a cooling rack. Take out of the oven and leave in the tin for 10 minutes before transferring them to a cooling rack. Pipe the icing onto the tops of the shortcake cupcakes and then sprinkle with the freeze-dried strawberries. Pipe the icing onto the tops of the shortcake cupcakes and then sprinkle with the freeze-dried strawberries. Recipe tips These are best kept in the fridge and eaten within two days. | {
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"content": "An average of 4.4 out of 5 stars from 38 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/strawberry_shortcake_91461_16x9.jpg Nadiya's gorgeous strawberry shortbread cupcakes have a double surprise inside! Cut them open to reveal a whole strawberry and a crisp biscuit base. Perfect for picnics and parties. 175g/6oz lightly salted butter, softened 350g/12oz icing sugar 100g/3½oz strawberry ice cream, melted 175g/6oz lightly salted butter, softened 350g/12oz icing sugar 100g/3½oz strawberry ice cream, melted 12 round vanilla sandwich biscuits12 small–medium strawberries, tops sliced off 110g/4oz clotted cream 110g/4oz caster sugar 2 free-range eggs 1 tsp vanilla bean paste 110g/4oz self-raising flour, sifted 10g freeze-dried strawberries, to decorate 12 round vanilla sandwich biscuits 12 small–medium strawberries, tops sliced off 110g/4oz clotted cream 110g/4oz caster sugar 2 free-range eggs 1 tsp vanilla bean paste 110g/4oz self-raising flour, sifted 10g freeze-dried strawberries, to decorate Method To make the icing, whisk the butter with an electric hand whisk until pale and creamy. Sift in the icing sugar. Stir with a spoon to roughly combine and then beat with the electric whisk until light and fluffy. Add the ice cream and whisk until just combined. Place in the fridge for at least 1 hour. Whisk the chilled icing until fluffy then transfer to a piping bag fitted with a 1cm/½in star nozzle and put it back in the fridge while you get on with the baking. Preheat the oven to 180C/160C Fan/Gas 4 and line a 12-hole large muffin tray with some cupcake cases of your choice. Add a biscuit to the base of each case, then top that with a whole strawberry, pointy bit facing up. To make the cake batter, add the clotted cream and sugar to a mixing bowl and beat together until light and fluffy. Add the eggs one at a time, mixing well after each one. Add the vanilla bean paste and flour and mix until you have a smooth batter. Divide the mixture between the 12 cases, making sure that each strawberry is completely covered. Tap the tray on the work surface to level off the batter and bake for 15 minutes, until they are fluffy and golden. Take out of the oven and leave in the tin for 10 minutes before transferring them to a cooling rack. Pipe the icing onto the tops of the shortcake cupcakes and then sprinkle with the freeze-dried strawberries. To make the icing, whisk the butter with an electric hand whisk until pale and creamy. Sift in the icing sugar. Stir with a spoon to roughly combine and then beat with the electric whisk until light and fluffy. Add the ice cream and whisk until just combined. To make the icing, whisk the butter with an electric hand whisk until pale and creamy. Sift in the icing sugar. Stir with a spoon to roughly combine and then beat with the electric whisk until light and fluffy. Add the ice cream and whisk until just combined. Place in the fridge for at least 1 hour. Whisk the chilled icing until fluffy then transfer to a piping bag fitted with a 1cm/½in star nozzle and put it back in the fridge while you get on with the baking. Place in the fridge for at least 1 hour. Whisk the chilled icing until fluffy then transfer to a piping bag fitted with a 1cm/½in star nozzle and put it back in the fridge while you get on with the baking. Preheat the oven to 180C/160C Fan/Gas 4 and line a 12-hole large muffin tray with some cupcake cases of your choice. Add a biscuit to the base of each case, then top that with a whole strawberry, pointy bit facing up. Preheat the oven to 180C/160C Fan/Gas 4 and line a 12-hole large muffin tray with some cupcake cases of your choice. Add a biscuit to the base of each case, then top that with a whole strawberry, pointy bit facing up. To make the cake batter, add the clotted cream and sugar to a mixing bowl and beat together until light and fluffy. Add the eggs one at a time, mixing well after each one. Add the vanilla bean paste and flour and mix until you have a smooth batter. To make the cake batter, add the clotted cream and sugar to a mixing bowl and beat together until light and fluffy. Add the eggs one at a time, mixing well after each one. Add the vanilla bean paste and flour and mix until you have a smooth batter. Divide the mixture between the 12 cases, making sure that each strawberry is completely covered. Tap the tray on the work surface to level off the batter and bake for 15 minutes, until they are fluffy and golden. Divide the mixture between the 12 cases, making sure that each strawberry is completely covered. Tap the tray on the work surface to level off the batter and bake for 15 minutes, until they are fluffy and golden. Take out of the oven and leave in the tin for 10 minutes before transferring them to a cooling rack. Take out of the oven and leave in the tin for 10 minutes before transferring them to a cooling rack. Pipe the icing onto the tops of the shortcake cupcakes and then sprinkle with the freeze-dried strawberries. Pipe the icing onto the tops of the shortcake cupcakes and then sprinkle with the freeze-dried strawberries. Recipe tips These are best kept in the fridge and eaten within two days."
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} | 4d43f84192ebda0d7998fbd814f621f52dbae30c1b33afa9f7ea040dc129061d | Red velvet cupcakes recipe
An average of 4.3 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/red_velvet_cupcakes_42246_16x9.jpg Wickedly delicious, deep red and chocolatey, these easy red velvet cupcakes are complete with a rich cream cheese frosting. 100g/3½oz unsalted butter, softened260g/9¼oz granulated sugar2 free-range eggs1 tsp vanilla extract2 tbsp cocoa powder2 tbsp vegetable oil2 tsp red food colouring gel (natural food colouring won’t work here)¼ tsp fine salt250g/9oz plain flour1 tsp bicarbonate of soda½ tsp baking powder120ml/4fl oz natural yoghurt1 tsp apple cider vinegar 100g/3½oz unsalted butter, softened 260g/9¼oz granulated sugar 2 free-range eggs 1 tsp vanilla extract 2 tbsp cocoa powder 2 tbsp vegetable oil 2 tsp red food colouring gel (natural food colouring won’t work here) ¼ tsp fine salt 250g/9oz plain flour 1 tsp bicarbonate of soda ½ tsp baking powder 120ml/4fl oz natural yoghurt 1 tsp apple cider vinegar 55g/2oz unsalted butter, softened250g/9oz cream cheese, room temperature150g/5½oz icing sugar1 tsp vanilla extract 55g/2oz unsalted butter, softened 250g/9oz cream cheese, room temperature 150g/5½oz icing sugar 1 tsp vanilla extract Method Preheat the oven to 200C/180C Fan/Gas 6. Line a 12-hole muffin tin with paper cases. In a large bowl, cream the butter and sugar together until smooth. Beat in the eggs, one at a time, then mix in the vanilla, cocoa powder, vegetable oil, food colouring and salt. In another bowl, combine the flour, bicarbonate of soda and baking powder.In a jug, mix the yoghurt and vinegar with 80ml/2¾fl oz water. Stir half of the flour mixture into the butter, followed by half the yoghurt mixture. Stir in the remaining flour mixture and then the remaining yoghurt. Spoon the mixture into the paper cases, filling them about three-quarters full.Bake for 20–25 minutes, or until a thin skewer inserted into the centre of a cupcake comes out clean. Remove from the tin and leave on a wire rack to cool completely.To make the icing, beat the butter and cream cheese together until smooth and light. Add the icing sugar and vanilla and mix until smooth. Spread or pipe the icing onto the cupcakes. Scatter over red sprinkles if you like. Preheat the oven to 200C/180C Fan/Gas 6. Line a 12-hole muffin tin with paper cases. Preheat the oven to 200C/180C Fan/Gas 6. Line a 12-hole muffin tin with paper cases. In a large bowl, cream the butter and sugar together until smooth. Beat in the eggs, one at a time, then mix in the vanilla, cocoa powder, vegetable oil, food colouring and salt. In a large bowl, cream the butter and sugar together until smooth. Beat in the eggs, one at a time, then mix in the vanilla, cocoa powder, vegetable oil, food colouring and salt. In another bowl, combine the flour, bicarbonate of soda and baking powder. In another bowl, combine the flour, bicarbonate of soda and baking powder. In a jug, mix the yoghurt and vinegar with 80ml/2¾fl oz water. In a jug, mix the yoghurt and vinegar with 80ml/2¾fl oz water. Stir half of the flour mixture into the butter, followed by half the yoghurt mixture. Stir in the remaining flour mixture and then the remaining yoghurt. Spoon the mixture into the paper cases, filling them about three-quarters full. Stir half of the flour mixture into the butter, followed by half the yoghurt mixture. Stir in the remaining flour mixture and then the remaining yoghurt. Spoon the mixture into the paper cases, filling them about three-quarters full. Bake for 20–25 minutes, or until a thin skewer inserted into the centre of a cupcake comes out clean. Remove from the tin and leave on a wire rack to cool completely. Bake for 20–25 minutes, or until a thin skewer inserted into the centre of a cupcake comes out clean. Remove from the tin and leave on a wire rack to cool completely. To make the icing, beat the butter and cream cheese together until smooth and light. Add the icing sugar and vanilla and mix until smooth. Spread or pipe the icing onto the cupcakes. Scatter over red sprinkles if you like. To make the icing, beat the butter and cream cheese together until smooth and light. Add the icing sugar and vanilla and mix until smooth. Spread or pipe the icing onto the cupcakes. Scatter over red sprinkles if you like. Recipe tips If you don’t buy name-brand cream cheese, you’ll need to ‘drain’ it before using in the frosting, otherwise it could be too loose. To do this, lay two layers of kitchen paper on a plate. Add the cream cheese and cover with another two layers of kitchen paper, then press down, patting the cream cheese. Peel away the top layers of kitchen paper and tip the cream cheese into the mixing bowl. | {
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"title": "Red velvet cupcakes recipe",
"content": "An average of 4.3 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/red_velvet_cupcakes_42246_16x9.jpg Wickedly delicious, deep red and chocolatey, these easy red velvet cupcakes are complete with a rich cream cheese frosting. 100g/3½oz unsalted butter, softened260g/9¼oz granulated sugar2 free-range eggs1 tsp vanilla extract2 tbsp cocoa powder2 tbsp vegetable oil2 tsp red food colouring gel (natural food colouring won’t work here)¼ tsp fine salt250g/9oz plain flour1 tsp bicarbonate of soda½ tsp baking powder120ml/4fl oz natural yoghurt1 tsp apple cider vinegar 100g/3½oz unsalted butter, softened 260g/9¼oz granulated sugar 2 free-range eggs 1 tsp vanilla extract 2 tbsp cocoa powder 2 tbsp vegetable oil 2 tsp red food colouring gel (natural food colouring won’t work here) ¼ tsp fine salt 250g/9oz plain flour 1 tsp bicarbonate of soda ½ tsp baking powder 120ml/4fl oz natural yoghurt 1 tsp apple cider vinegar 55g/2oz unsalted butter, softened250g/9oz cream cheese, room temperature150g/5½oz icing sugar1 tsp vanilla extract 55g/2oz unsalted butter, softened 250g/9oz cream cheese, room temperature 150g/5½oz icing sugar 1 tsp vanilla extract Method Preheat the oven to 200C/180C Fan/Gas 6. Line a 12-hole muffin tin with paper cases. In a large bowl, cream the butter and sugar together until smooth. Beat in the eggs, one at a time, then mix in the vanilla, cocoa powder, vegetable oil, food colouring and salt. In another bowl, combine the flour, bicarbonate of soda and baking powder.In a jug, mix the yoghurt and vinegar with 80ml/2¾fl oz water. Stir half of the flour mixture into the butter, followed by half the yoghurt mixture. Stir in the remaining flour mixture and then the remaining yoghurt. Spoon the mixture into the paper cases, filling them about three-quarters full.Bake for 20–25 minutes, or until a thin skewer inserted into the centre of a cupcake comes out clean. Remove from the tin and leave on a wire rack to cool completely.To make the icing, beat the butter and cream cheese together until smooth and light. Add the icing sugar and vanilla and mix until smooth. Spread or pipe the icing onto the cupcakes. Scatter over red sprinkles if you like. Preheat the oven to 200C/180C Fan/Gas 6. Line a 12-hole muffin tin with paper cases. Preheat the oven to 200C/180C Fan/Gas 6. Line a 12-hole muffin tin with paper cases. In a large bowl, cream the butter and sugar together until smooth. Beat in the eggs, one at a time, then mix in the vanilla, cocoa powder, vegetable oil, food colouring and salt. In a large bowl, cream the butter and sugar together until smooth. Beat in the eggs, one at a time, then mix in the vanilla, cocoa powder, vegetable oil, food colouring and salt. In another bowl, combine the flour, bicarbonate of soda and baking powder. In another bowl, combine the flour, bicarbonate of soda and baking powder. In a jug, mix the yoghurt and vinegar with 80ml/2¾fl oz water. In a jug, mix the yoghurt and vinegar with 80ml/2¾fl oz water. Stir half of the flour mixture into the butter, followed by half the yoghurt mixture. Stir in the remaining flour mixture and then the remaining yoghurt. Spoon the mixture into the paper cases, filling them about three-quarters full. Stir half of the flour mixture into the butter, followed by half the yoghurt mixture. Stir in the remaining flour mixture and then the remaining yoghurt. Spoon the mixture into the paper cases, filling them about three-quarters full. Bake for 20–25 minutes, or until a thin skewer inserted into the centre of a cupcake comes out clean. Remove from the tin and leave on a wire rack to cool completely. Bake for 20–25 minutes, or until a thin skewer inserted into the centre of a cupcake comes out clean. Remove from the tin and leave on a wire rack to cool completely. To make the icing, beat the butter and cream cheese together until smooth and light. Add the icing sugar and vanilla and mix until smooth. Spread or pipe the icing onto the cupcakes. Scatter over red sprinkles if you like. To make the icing, beat the butter and cream cheese together until smooth and light. Add the icing sugar and vanilla and mix until smooth. Spread or pipe the icing onto the cupcakes. Scatter over red sprinkles if you like. Recipe tips If you don’t buy name-brand cream cheese, you’ll need to ‘drain’ it before using in the frosting, otherwise it could be too loose. To do this, lay two layers of kitchen paper on a plate. Add the cream cheese and cover with another two layers of kitchen paper, then press down, patting the cream cheese. Peel away the top layers of kitchen paper and tip the cream cheese into the mixing bowl."
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} | 64c5d539f531db8027323f016d62b4babbcd3f6f0bd9bde12bef41bde7442892 | Mini coffee and walnut cakes recipe
An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mini_coffee_and_walnut_12591_16x9.jpg Small, but perfectly formed, this modern take on a retro classic is perfect for elevenses. Equipment and preparation: for this recipe you will need a 16-cup mini cake tin or 16 x 5cm/2in chefs’ rings placed on a baking tray, plus a piping bag fitted with a 2D star nozzle. 150g/5½oz butter, softened150g/5½oz light muscovado sugar3 large free-range eggs150g/5½oz self-raising flour1 level tsp baking powder1 tbsp coffee essence75g/2½oz chopped walnuts 150g/5½oz butter, softened 150g/5½oz light muscovado sugar 3 large free-range eggs 150g/5½oz self-raising flour 1 level tsp baking powder 1 tbsp coffee essence 75g/2½oz chopped walnuts 150g/5½oz butter, softened450g/1lb icing sugar, sifted2 tbsp milk1 tbsp coffee essence200g/7oz walnut halves, finely chopped16 chocolate-covered coffee beans 150g/5½oz butter, softened 450g/1lb icing sugar, sifted 2 tbsp milk 1 tbsp coffee essence 200g/7oz walnut halves, finely chopped 16 chocolate-covered coffee beans Method Preheat the oven to 190C/170C(fan)/375F/Gas 5. Grease a 16-cup mini cake tin and line with baking parchment, or, alternatively, grease 16 chefs’ rings (5cm/2in diameter) and place them on a baking tray lined with baking parchment. For the cakes, place the butter, sugar, eggs, flour, baking powder and coffee essence into a bowl and beat with a wooden spoon until thoroughly blended and smooth. Fold in the walnuts. Divide or pipe the mixture equally between the mini cake tins. Bake for about 12-15 minutes, or until well-risen and the top of the cake springs back when lightly pressed with a finger. Leave to cool in the tins for a few minutes. When cool enough to handle, turn the cakes out of the tins and remove the parchment. Leave to cool completely on a wire rack. For the filling and decoration, beat together the butter, icing sugar, milk and coffee essence in a bowl until smooth. When the cakes are completely cold, trim the tops if domed. Slice in half horizontally, then sandwich them together with about a quarter of the buttercream. Spread a thin coating of buttercream around the sides of each cake and then roll the sides in chopped walnuts. Spoon the remaining buttercream into a piping bag fitted with a small star (2D) nozzle and pipe a rose on the top of each cake. Place a chocolate-covered coffee bean over the joins.Arrange the cupcakes on the nicest cake stand you have and serve. Preheat the oven to 190C/170C(fan)/375F/Gas 5. Grease a 16-cup mini cake tin and line with baking parchment, or, alternatively, grease 16 chefs’ rings (5cm/2in diameter) and place them on a baking tray lined with baking parchment. Preheat the oven to 190C/170C(fan)/375F/Gas 5. Grease a 16-cup mini cake tin and line with baking parchment, or, alternatively, grease 16 chefs’ rings (5cm/2in diameter) and place them on a baking tray lined with baking parchment. For the cakes, place the butter, sugar, eggs, flour, baking powder and coffee essence into a bowl and beat with a wooden spoon until thoroughly blended and smooth. Fold in the walnuts. For the cakes, place the butter, sugar, eggs, flour, baking powder and coffee essence into a bowl and beat with a wooden spoon until thoroughly blended and smooth. Fold in the walnuts. Divide or pipe the mixture equally between the mini cake tins. Bake for about 12-15 minutes, or until well-risen and the top of the cake springs back when lightly pressed with a finger. Divide or pipe the mixture equally between the mini cake tins. Bake for about 12-15 minutes, or until well-risen and the top of the cake springs back when lightly pressed with a finger. Leave to cool in the tins for a few minutes. When cool enough to handle, turn the cakes out of the tins and remove the parchment. Leave to cool completely on a wire rack. Leave to cool in the tins for a few minutes. When cool enough to handle, turn the cakes out of the tins and remove the parchment. Leave to cool completely on a wire rack. For the filling and decoration, beat together the butter, icing sugar, milk and coffee essence in a bowl until smooth. For the filling and decoration, beat together the butter, icing sugar, milk and coffee essence in a bowl until smooth. When the cakes are completely cold, trim the tops if domed. Slice in half horizontally, then sandwich them together with about a quarter of the buttercream. When the cakes are completely cold, trim the tops if domed. Slice in half horizontally, then sandwich them together with about a quarter of the buttercream. Spread a thin coating of buttercream around the sides of each cake and then roll the sides in chopped walnuts. Spread a thin coating of buttercream around the sides of each cake and then roll the sides in chopped walnuts. Spoon the remaining buttercream into a piping bag fitted with a small star (2D) nozzle and pipe a rose on the top of each cake. Place a chocolate-covered coffee bean over the joins. Spoon the remaining buttercream into a piping bag fitted with a small star (2D) nozzle and pipe a rose on the top of each cake. Place a chocolate-covered coffee bean over the joins. Arrange the cupcakes on the nicest cake stand you have and serve. Arrange the cupcakes on the nicest cake stand you have and serve. | {
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"title": "Mini coffee and walnut cakes recipe",
"content": "An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mini_coffee_and_walnut_12591_16x9.jpg Small, but perfectly formed, this modern take on a retro classic is perfect for elevenses. Equipment and preparation: for this recipe you will need a 16-cup mini cake tin or 16 x 5cm/2in chefs’ rings placed on a baking tray, plus a piping bag fitted with a 2D star nozzle. 150g/5½oz butter, softened150g/5½oz light muscovado sugar3 large free-range eggs150g/5½oz self-raising flour1 level tsp baking powder1 tbsp coffee essence75g/2½oz chopped walnuts 150g/5½oz butter, softened 150g/5½oz light muscovado sugar 3 large free-range eggs 150g/5½oz self-raising flour 1 level tsp baking powder 1 tbsp coffee essence 75g/2½oz chopped walnuts 150g/5½oz butter, softened450g/1lb icing sugar, sifted2 tbsp milk1 tbsp coffee essence200g/7oz walnut halves, finely chopped16 chocolate-covered coffee beans 150g/5½oz butter, softened 450g/1lb icing sugar, sifted 2 tbsp milk 1 tbsp coffee essence 200g/7oz walnut halves, finely chopped 16 chocolate-covered coffee beans Method Preheat the oven to 190C/170C(fan)/375F/Gas 5. Grease a 16-cup mini cake tin and line with baking parchment, or, alternatively, grease 16 chefs’ rings (5cm/2in diameter) and place them on a baking tray lined with baking parchment. For the cakes, place the butter, sugar, eggs, flour, baking powder and coffee essence into a bowl and beat with a wooden spoon until thoroughly blended and smooth. Fold in the walnuts. Divide or pipe the mixture equally between the mini cake tins. Bake for about 12-15 minutes, or until well-risen and the top of the cake springs back when lightly pressed with a finger. Leave to cool in the tins for a few minutes. When cool enough to handle, turn the cakes out of the tins and remove the parchment. Leave to cool completely on a wire rack. For the filling and decoration, beat together the butter, icing sugar, milk and coffee essence in a bowl until smooth. When the cakes are completely cold, trim the tops if domed. Slice in half horizontally, then sandwich them together with about a quarter of the buttercream. Spread a thin coating of buttercream around the sides of each cake and then roll the sides in chopped walnuts. Spoon the remaining buttercream into a piping bag fitted with a small star (2D) nozzle and pipe a rose on the top of each cake. Place a chocolate-covered coffee bean over the joins.Arrange the cupcakes on the nicest cake stand you have and serve. Preheat the oven to 190C/170C(fan)/375F/Gas 5. Grease a 16-cup mini cake tin and line with baking parchment, or, alternatively, grease 16 chefs’ rings (5cm/2in diameter) and place them on a baking tray lined with baking parchment. Preheat the oven to 190C/170C(fan)/375F/Gas 5. Grease a 16-cup mini cake tin and line with baking parchment, or, alternatively, grease 16 chefs’ rings (5cm/2in diameter) and place them on a baking tray lined with baking parchment. For the cakes, place the butter, sugar, eggs, flour, baking powder and coffee essence into a bowl and beat with a wooden spoon until thoroughly blended and smooth. Fold in the walnuts. For the cakes, place the butter, sugar, eggs, flour, baking powder and coffee essence into a bowl and beat with a wooden spoon until thoroughly blended and smooth. Fold in the walnuts. Divide or pipe the mixture equally between the mini cake tins. Bake for about 12-15 minutes, or until well-risen and the top of the cake springs back when lightly pressed with a finger. Divide or pipe the mixture equally between the mini cake tins. Bake for about 12-15 minutes, or until well-risen and the top of the cake springs back when lightly pressed with a finger. Leave to cool in the tins for a few minutes. When cool enough to handle, turn the cakes out of the tins and remove the parchment. Leave to cool completely on a wire rack. Leave to cool in the tins for a few minutes. When cool enough to handle, turn the cakes out of the tins and remove the parchment. Leave to cool completely on a wire rack. For the filling and decoration, beat together the butter, icing sugar, milk and coffee essence in a bowl until smooth. For the filling and decoration, beat together the butter, icing sugar, milk and coffee essence in a bowl until smooth. When the cakes are completely cold, trim the tops if domed. Slice in half horizontally, then sandwich them together with about a quarter of the buttercream. When the cakes are completely cold, trim the tops if domed. Slice in half horizontally, then sandwich them together with about a quarter of the buttercream. Spread a thin coating of buttercream around the sides of each cake and then roll the sides in chopped walnuts. Spread a thin coating of buttercream around the sides of each cake and then roll the sides in chopped walnuts. Spoon the remaining buttercream into a piping bag fitted with a small star (2D) nozzle and pipe a rose on the top of each cake. Place a chocolate-covered coffee bean over the joins. Spoon the remaining buttercream into a piping bag fitted with a small star (2D) nozzle and pipe a rose on the top of each cake. Place a chocolate-covered coffee bean over the joins. Arrange the cupcakes on the nicest cake stand you have and serve. Arrange the cupcakes on the nicest cake stand you have and serve."
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} | acff66bbd9e0e63167add248fa4c2ea34cfd8349c651c518518b2e2692cadf58 | Nadiya's mango and coconut cake recipe
Preheat the oven to 180C/160C Fan/Gas 4. Line the bases and grease two 20cm/8in deep round cake tins. To make the cake, toast the coconut in a small pan until it is golden and sprinkle evenly into the bases of the cake tins. Add the mango in some sort of orderly fashion, straight on top of the coconut. Mix the yoghurt, sugar, eggs, flour, baking powder and salt together in a large mixing bowl until you have a smooth, shiny cake batter. Pour the mixture into the tins and tap the tins on the work surface to level off the tops. Bake for 40–45 minutes until golden and a skewer inserted comes out clean. Take the cakes out of the oven and leave to cool in the tins for 15 minutes, then turn out onto a wire rack and leave to cool completely. Meanwhile, to make the buttercream, add the milk to a saucepan with the sugar and vanilla over a medium–high heat. As soon as it comes to the boil, remove from the heat and stir to make sure the sugar has melted.Whisk the egg yolks with the cornflour in a large bowl. Pour in the hot milk mixture in a steady stream, stirring constantly. Pour the mixture back into the pan and heat gently, stirring constantly, until it thickens into a really thick custard that coats the back of the spoon. Transfer to a large bowl, cover with cling film and leave to cool, then place in the fridge for about an hour. When chilled, whisk the custard mix, then add a tablespoon of butter at a time, whisking after each addition. Keep whisking until you have a really stiff, pipe-able buttercream. Transfer to a piping bag. Place the first cake fruit side up on a serving dish. Pipe swirls of the buttercream all around the edge and then in the centre, covering the top of the cake. Place the other cake on top and make the same swirls around the edge, avoiding the middle and leaving gaps between the swirls. Pour the mango pulp into the centre, allowing it to drip down the sides. Sprinkle it with the toasted coconut and serve the cake with Greek yoghurt. Preheat the oven to 180C/160C Fan/Gas 4. Line the bases and grease two 20cm/8in deep round cake tins. Preheat the oven to 180C/160C Fan/Gas 4. Line the bases and grease two 20cm/8in deep round cake tins. To make the cake, toast the coconut in a small pan until it is golden and sprinkle evenly into the bases of the cake tins. Add the mango in some sort of orderly fashion, straight on top of the coconut. To make the cake, toast the coconut in a small pan until it is golden and sprinkle evenly into the bases of the cake tins. Add the mango in some sort of orderly fashion, straight on top of the coconut. Mix the yoghurt, sugar, eggs, flour, baking powder and salt together in a large mixing bowl until you have a smooth, shiny cake batter. Pour the mixture into the tins and tap the tins on the work surface to level off the tops. Mix the yoghurt, sugar, eggs, flour, baking powder and salt together in a large mixing bowl until you have a smooth, shiny cake batter. Pour the mixture into the tins and tap the tins on the work surface to level off the tops. Bake for 40–45 minutes until golden and a skewer inserted comes out clean. Take the cakes out of the oven and leave to cool in the tins for 15 minutes, then turn out onto a wire rack and leave to cool completely. Bake for 40–45 minutes until golden and a skewer inserted comes out clean. Take the cakes out of the oven and leave to cool in the tins for 15 minutes, then turn out onto a wire rack and leave to cool completely. Meanwhile, to make the buttercream, add the milk to a saucepan with the sugar and vanilla over a medium–high heat. As soon as it comes to the boil, remove from the heat and stir to make sure the sugar has melted. Meanwhile, to make the buttercream, add the milk to a saucepan with the sugar and vanilla over a medium–high heat. As soon as it comes to the boil, remove from the heat and stir to make sure the sugar has melted. Whisk the egg yolks with the cornflour in a large bowl. Pour in the hot milk mixture in a steady stream, stirring constantly. Pour the mixture back into the pan and heat gently, stirring constantly, until it thickens into a really thick custard that coats the back of the spoon. Transfer to a large bowl, cover with cling film and leave to cool, then place in the fridge for about an hour. Whisk the egg yolks with the cornflour in a large bowl. Pour in the hot milk mixture in a steady stream, stirring constantly. Pour the mixture back into the pan and heat gently, stirring constantly, until it thickens into a really thick custard that coats the back of the spoon. Transfer to a large bowl, cover with cling film and leave to cool, then place in the fridge for about an hour. When chilled, whisk the custard mix, then add a tablespoon of butter at a time, whisking after each addition. Keep whisking until you have a really stiff, pipe-able buttercream. Transfer to a piping bag. When chilled, whisk the custard mix, then add a tablespoon of butter at a time, whisking after each addition. Keep whisking until you have a really stiff, pipe-able buttercream. Transfer to a piping bag. Place the first cake fruit side up on a serving dish. Pipe swirls of the buttercream all around the edge and then in the centre, covering the top of the cake. Place the other cake on top and make the same swirls around the edge, avoiding the middle and leaving gaps between the swirls. Place the first cake fruit side up on a serving dish. Pipe swirls of the buttercream all around the edge and then in the centre, covering the top of the cake. Place the other cake on top and make the same swirls around the edge, avoiding the middle and leaving gaps between the swirls. Pour the mango pulp into the centre, allowing it to drip down the sides. Sprinkle it with the toasted coconut and serve the cake with Greek yoghurt. Pour the mango pulp into the centre, allowing it to drip down the sides. Sprinkle it with the toasted coconut and serve the cake with Greek yoghurt. | {
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"title": "Nadiya's mango and coconut cake recipe",
"content": "Preheat the oven to 180C/160C Fan/Gas 4. Line the bases and grease two 20cm/8in deep round cake tins. To make the cake, toast the coconut in a small pan until it is golden and sprinkle evenly into the bases of the cake tins. Add the mango in some sort of orderly fashion, straight on top of the coconut. Mix the yoghurt, sugar, eggs, flour, baking powder and salt together in a large mixing bowl until you have a smooth, shiny cake batter. Pour the mixture into the tins and tap the tins on the work surface to level off the tops. Bake for 40–45 minutes until golden and a skewer inserted comes out clean. Take the cakes out of the oven and leave to cool in the tins for 15 minutes, then turn out onto a wire rack and leave to cool completely. Meanwhile, to make the buttercream, add the milk to a saucepan with the sugar and vanilla over a medium–high heat. As soon as it comes to the boil, remove from the heat and stir to make sure the sugar has melted.Whisk the egg yolks with the cornflour in a large bowl. Pour in the hot milk mixture in a steady stream, stirring constantly. Pour the mixture back into the pan and heat gently, stirring constantly, until it thickens into a really thick custard that coats the back of the spoon. Transfer to a large bowl, cover with cling film and leave to cool, then place in the fridge for about an hour. When chilled, whisk the custard mix, then add a tablespoon of butter at a time, whisking after each addition. Keep whisking until you have a really stiff, pipe-able buttercream. Transfer to a piping bag. Place the first cake fruit side up on a serving dish. Pipe swirls of the buttercream all around the edge and then in the centre, covering the top of the cake. Place the other cake on top and make the same swirls around the edge, avoiding the middle and leaving gaps between the swirls. Pour the mango pulp into the centre, allowing it to drip down the sides. Sprinkle it with the toasted coconut and serve the cake with Greek yoghurt. Preheat the oven to 180C/160C Fan/Gas 4. Line the bases and grease two 20cm/8in deep round cake tins. Preheat the oven to 180C/160C Fan/Gas 4. Line the bases and grease two 20cm/8in deep round cake tins. To make the cake, toast the coconut in a small pan until it is golden and sprinkle evenly into the bases of the cake tins. Add the mango in some sort of orderly fashion, straight on top of the coconut. To make the cake, toast the coconut in a small pan until it is golden and sprinkle evenly into the bases of the cake tins. Add the mango in some sort of orderly fashion, straight on top of the coconut. Mix the yoghurt, sugar, eggs, flour, baking powder and salt together in a large mixing bowl until you have a smooth, shiny cake batter. Pour the mixture into the tins and tap the tins on the work surface to level off the tops. Mix the yoghurt, sugar, eggs, flour, baking powder and salt together in a large mixing bowl until you have a smooth, shiny cake batter. Pour the mixture into the tins and tap the tins on the work surface to level off the tops. Bake for 40–45 minutes until golden and a skewer inserted comes out clean. Take the cakes out of the oven and leave to cool in the tins for 15 minutes, then turn out onto a wire rack and leave to cool completely. Bake for 40–45 minutes until golden and a skewer inserted comes out clean. Take the cakes out of the oven and leave to cool in the tins for 15 minutes, then turn out onto a wire rack and leave to cool completely. Meanwhile, to make the buttercream, add the milk to a saucepan with the sugar and vanilla over a medium–high heat. As soon as it comes to the boil, remove from the heat and stir to make sure the sugar has melted. Meanwhile, to make the buttercream, add the milk to a saucepan with the sugar and vanilla over a medium–high heat. As soon as it comes to the boil, remove from the heat and stir to make sure the sugar has melted. Whisk the egg yolks with the cornflour in a large bowl. Pour in the hot milk mixture in a steady stream, stirring constantly. Pour the mixture back into the pan and heat gently, stirring constantly, until it thickens into a really thick custard that coats the back of the spoon. Transfer to a large bowl, cover with cling film and leave to cool, then place in the fridge for about an hour. Whisk the egg yolks with the cornflour in a large bowl. Pour in the hot milk mixture in a steady stream, stirring constantly. Pour the mixture back into the pan and heat gently, stirring constantly, until it thickens into a really thick custard that coats the back of the spoon. Transfer to a large bowl, cover with cling film and leave to cool, then place in the fridge for about an hour. When chilled, whisk the custard mix, then add a tablespoon of butter at a time, whisking after each addition. Keep whisking until you have a really stiff, pipe-able buttercream. Transfer to a piping bag. When chilled, whisk the custard mix, then add a tablespoon of butter at a time, whisking after each addition. Keep whisking until you have a really stiff, pipe-able buttercream. Transfer to a piping bag. Place the first cake fruit side up on a serving dish. Pipe swirls of the buttercream all around the edge and then in the centre, covering the top of the cake. Place the other cake on top and make the same swirls around the edge, avoiding the middle and leaving gaps between the swirls. Place the first cake fruit side up on a serving dish. Pipe swirls of the buttercream all around the edge and then in the centre, covering the top of the cake. Place the other cake on top and make the same swirls around the edge, avoiding the middle and leaving gaps between the swirls. Pour the mango pulp into the centre, allowing it to drip down the sides. Sprinkle it with the toasted coconut and serve the cake with Greek yoghurt. Pour the mango pulp into the centre, allowing it to drip down the sides. Sprinkle it with the toasted coconut and serve the cake with Greek yoghurt."
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} | fce90e518b8b921e043f87f92877dfdb990575b3b6b5f97ab7a6825b46abcdaf | Viennese whirl biscuits recipe
An average of 4.6 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/viennese_whirls_78348_16x9.jpg These delicious biscuits are buttery and light. Don’t worry if you’re not an expert at piping, they’ll still look brilliant once they are baked. 250g/9oz very soft butter50g/2oz icing sugar, plus extra to decorate250g/9oz plain flour50g/2oz cornflour½ tsp pure vanilla extract 250g/9oz very soft butter 50g/2oz icing sugar, plus extra to decorate 250g/9oz plain flour 50g/2oz cornflour ½ tsp pure vanilla extract 100g/3½oz soft butter200g/7oz icing sugar, plus ½ tsp for dusting½ tsp pure vanilla extract75g/3oz seedless raspberry jam 100g/3½oz soft butter 200g/7oz icing sugar, plus ½ tsp for dusting ½ tsp pure vanilla extract 75g/3oz seedless raspberry jam Method Preheat the oven to 190C/170C (fan)/Gas 5. Line a baking sheet with greaseproof paper.Put the butter, icing sugar, plain flour, cornflour and vanilla extract in a food processor and blend until smooth. You may need to scrape the mixture down a couple of times with a rubber spatula. Spoon the dough into a piping bag fitted with a large star nozzle. Pipe 16-18 x 6cm/2½in rosettes of the dough, spacing well apart. Bake in the centre of the oven for 13-15 minutes or until pale golden-brown and firm. Cool on the baking tray for five minutes then transfer to a cooling rack. Repeat with the remaining dough to make 32-36 biscuits.For the filling, put the butter in a bowl and sift the icing sugar on top. Add the vanilla extract and beat with a wooden spoon or an electric whisk until very light and smooth. Spoon into a clean piping bag fitted with a large star nozzle. Put the jam in a bowl and stir until smooth. Spoon a little jam onto the flat side of 16 of the biscuits and place jam-side up on the cooling rack. Pipe the buttercream icing onto the remaining biscuits and sandwich with the jam. Put on a serving plate and dust with sifted icing sugar. Serve. Preheat the oven to 190C/170C (fan)/Gas 5. Line a baking sheet with greaseproof paper. Preheat the oven to 190C/170C (fan)/Gas 5. Line a baking sheet with greaseproof paper. Put the butter, icing sugar, plain flour, cornflour and vanilla extract in a food processor and blend until smooth. You may need to scrape the mixture down a couple of times with a rubber spatula. Put the butter, icing sugar, plain flour, cornflour and vanilla extract in a food processor and blend until smooth. You may need to scrape the mixture down a couple of times with a rubber spatula. Spoon the dough into a piping bag fitted with a large star nozzle. Pipe 16-18 x 6cm/2½in rosettes of the dough, spacing well apart. Spoon the dough into a piping bag fitted with a large star nozzle. Pipe 16-18 x 6cm/2½in rosettes of the dough, spacing well apart. Bake in the centre of the oven for 13-15 minutes or until pale golden-brown and firm. Cool on the baking tray for five minutes then transfer to a cooling rack. Repeat with the remaining dough to make 32-36 biscuits. Bake in the centre of the oven for 13-15 minutes or until pale golden-brown and firm. Cool on the baking tray for five minutes then transfer to a cooling rack. Repeat with the remaining dough to make 32-36 biscuits. For the filling, put the butter in a bowl and sift the icing sugar on top. Add the vanilla extract and beat with a wooden spoon or an electric whisk until very light and smooth. Spoon into a clean piping bag fitted with a large star nozzle. Put the jam in a bowl and stir until smooth. For the filling, put the butter in a bowl and sift the icing sugar on top. Add the vanilla extract and beat with a wooden spoon or an electric whisk until very light and smooth. Spoon into a clean piping bag fitted with a large star nozzle. Put the jam in a bowl and stir until smooth. Spoon a little jam onto the flat side of 16 of the biscuits and place jam-side up on the cooling rack. Pipe the buttercream icing onto the remaining biscuits and sandwich with the jam. Put on a serving plate and dust with sifted icing sugar. Serve. Spoon a little jam onto the flat side of 16 of the biscuits and place jam-side up on the cooling rack. Pipe the buttercream icing onto the remaining biscuits and sandwich with the jam. Put on a serving plate and dust with sifted icing sugar. Serve. | {
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"content": "An average of 4.6 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/viennese_whirls_78348_16x9.jpg These delicious biscuits are buttery and light. Don’t worry if you’re not an expert at piping, they’ll still look brilliant once they are baked. 250g/9oz very soft butter50g/2oz icing sugar, plus extra to decorate250g/9oz plain flour50g/2oz cornflour½ tsp pure vanilla extract 250g/9oz very soft butter 50g/2oz icing sugar, plus extra to decorate 250g/9oz plain flour 50g/2oz cornflour ½ tsp pure vanilla extract 100g/3½oz soft butter200g/7oz icing sugar, plus ½ tsp for dusting½ tsp pure vanilla extract75g/3oz seedless raspberry jam 100g/3½oz soft butter 200g/7oz icing sugar, plus ½ tsp for dusting ½ tsp pure vanilla extract 75g/3oz seedless raspberry jam Method Preheat the oven to 190C/170C (fan)/Gas 5. Line a baking sheet with greaseproof paper.Put the butter, icing sugar, plain flour, cornflour and vanilla extract in a food processor and blend until smooth. You may need to scrape the mixture down a couple of times with a rubber spatula. Spoon the dough into a piping bag fitted with a large star nozzle. Pipe 16-18 x 6cm/2½in rosettes of the dough, spacing well apart. Bake in the centre of the oven for 13-15 minutes or until pale golden-brown and firm. Cool on the baking tray for five minutes then transfer to a cooling rack. Repeat with the remaining dough to make 32-36 biscuits.For the filling, put the butter in a bowl and sift the icing sugar on top. Add the vanilla extract and beat with a wooden spoon or an electric whisk until very light and smooth. Spoon into a clean piping bag fitted with a large star nozzle. Put the jam in a bowl and stir until smooth. Spoon a little jam onto the flat side of 16 of the biscuits and place jam-side up on the cooling rack. Pipe the buttercream icing onto the remaining biscuits and sandwich with the jam. Put on a serving plate and dust with sifted icing sugar. Serve. Preheat the oven to 190C/170C (fan)/Gas 5. Line a baking sheet with greaseproof paper. Preheat the oven to 190C/170C (fan)/Gas 5. Line a baking sheet with greaseproof paper. Put the butter, icing sugar, plain flour, cornflour and vanilla extract in a food processor and blend until smooth. You may need to scrape the mixture down a couple of times with a rubber spatula. Put the butter, icing sugar, plain flour, cornflour and vanilla extract in a food processor and blend until smooth. You may need to scrape the mixture down a couple of times with a rubber spatula. Spoon the dough into a piping bag fitted with a large star nozzle. Pipe 16-18 x 6cm/2½in rosettes of the dough, spacing well apart. Spoon the dough into a piping bag fitted with a large star nozzle. Pipe 16-18 x 6cm/2½in rosettes of the dough, spacing well apart. Bake in the centre of the oven for 13-15 minutes or until pale golden-brown and firm. Cool on the baking tray for five minutes then transfer to a cooling rack. Repeat with the remaining dough to make 32-36 biscuits. Bake in the centre of the oven for 13-15 minutes or until pale golden-brown and firm. Cool on the baking tray for five minutes then transfer to a cooling rack. Repeat with the remaining dough to make 32-36 biscuits. For the filling, put the butter in a bowl and sift the icing sugar on top. Add the vanilla extract and beat with a wooden spoon or an electric whisk until very light and smooth. Spoon into a clean piping bag fitted with a large star nozzle. Put the jam in a bowl and stir until smooth. For the filling, put the butter in a bowl and sift the icing sugar on top. Add the vanilla extract and beat with a wooden spoon or an electric whisk until very light and smooth. Spoon into a clean piping bag fitted with a large star nozzle. Put the jam in a bowl and stir until smooth. Spoon a little jam onto the flat side of 16 of the biscuits and place jam-side up on the cooling rack. Pipe the buttercream icing onto the remaining biscuits and sandwich with the jam. Put on a serving plate and dust with sifted icing sugar. Serve. Spoon a little jam onto the flat side of 16 of the biscuits and place jam-side up on the cooling rack. Pipe the buttercream icing onto the remaining biscuits and sandwich with the jam. Put on a serving plate and dust with sifted icing sugar. Serve."
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} | 85f9ba5b705e53752471476f30b0d559300ac22eb05c09ac597ab13bc015d03c | Easter biscuits recipe
Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease two baking trays lined with baking paper.Measure the butter and sugar into a bowl and beat together until light and fluffy. Beat in the egg yolk. Sieve in the flour and spices and add enough milk to make a fairly soft dough. Bring together, using your hands, to make a soft dough.Halve the mixture and set half to one side. For the traditional currant biscuits, add the currants to half of the mixture and knead lightly on a lightly floured work surface. Roll out to a thickness of about 5mm/¼in. Cut into rounds using a circular cutter. Place on the prepared baking trays. Sprinkle with caster sugar.Bake in the preheated oven for 15 minutes, or until pale golden brown. Keep a careful eye on the biscuits – it doesn’t matter if you open the oven door to check. Sprinkle with more caster sugar and lift onto a wire rack to cool. Store in an airtight container.For the iced biscuits, knead the remaining half of the biscuit dough lightly on a lightly floured work surface. Roll out to a thickness of 5mm/¼in. Cut out Easter biscuits using an assortment of shaped cutters, such as bunnies, Easter eggs, chicks or spring flowers. Lightly grease two baking trays lined with baking paper.Place the biscuit shapes on the prepared baking trays and bake in the preheated oven for 10–15 minutes. Remove from the oven and lift onto a wire rack to cool.To make the icing, pass one teaspoon of lemon juice through a fine sieve, to remove any pips or bits. Mix the icing sugar with the lemon juice and then add about two tablespoons of cold water, adding it little by little until you have a relatively stiff but smooth icing. Add a splash more sieved lemon juice if necessary.Divide the icing into separate bowls and mix in food colourings of your choice into the separate bowls of icing, until you achieve the desired shade. Spoon a little icing into a piping bag and pipe your decorations onto the biscuits. For a smooth finish, you can pipe the outline of your design in the firmer icing, then slacken it down a bit by mixing in a little more water, giving the icing more of a runny consistency, and use this to fill in the designs. Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease two baking trays lined with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease two baking trays lined with baking paper. Measure the butter and sugar into a bowl and beat together until light and fluffy. Beat in the egg yolk. Sieve in the flour and spices and add enough milk to make a fairly soft dough. Bring together, using your hands, to make a soft dough. Measure the butter and sugar into a bowl and beat together until light and fluffy. Beat in the egg yolk. Sieve in the flour and spices and add enough milk to make a fairly soft dough. Bring together, using your hands, to make a soft dough. Halve the mixture and set half to one side. Halve the mixture and set half to one side. For the traditional currant biscuits, add the currants to half of the mixture and knead lightly on a lightly floured work surface. Roll out to a thickness of about 5mm/¼in. Cut into rounds using a circular cutter. Place on the prepared baking trays. Sprinkle with caster sugar. For the traditional currant biscuits, add the currants to half of the mixture and knead lightly on a lightly floured work surface. Roll out to a thickness of about 5mm/¼in. Cut into rounds using a circular cutter. Place on the prepared baking trays. Sprinkle with caster sugar. Bake in the preheated oven for 15 minutes, or until pale golden brown. Keep a careful eye on the biscuits – it doesn’t matter if you open the oven door to check. Sprinkle with more caster sugar and lift onto a wire rack to cool. Store in an airtight container. Bake in the preheated oven for 15 minutes, or until pale golden brown. Keep a careful eye on the biscuits – it doesn’t matter if you open the oven door to check. Sprinkle with more caster sugar and lift onto a wire rack to cool. Store in an airtight container. For the iced biscuits, knead the remaining half of the biscuit dough lightly on a lightly floured work surface. Roll out to a thickness of 5mm/¼in. Cut out Easter biscuits using an assortment of shaped cutters, such as bunnies, Easter eggs, chicks or spring flowers. For the iced biscuits, knead the remaining half of the biscuit dough lightly on a lightly floured work surface. Roll out to a thickness of 5mm/¼in. Cut out Easter biscuits using an assortment of shaped cutters, such as bunnies, Easter eggs, chicks or spring flowers. Lightly grease two baking trays lined with baking paper. Lightly grease two baking trays lined with baking paper. Place the biscuit shapes on the prepared baking trays and bake in the preheated oven for 10–15 minutes. Remove from the oven and lift onto a wire rack to cool. Place the biscuit shapes on the prepared baking trays and bake in the preheated oven for 10–15 minutes. Remove from the oven and lift onto a wire rack to cool. To make the icing, pass one teaspoon of lemon juice through a fine sieve, to remove any pips or bits. Mix the icing sugar with the lemon juice and then add about two tablespoons of cold water, adding it little by little until you have a relatively stiff but smooth icing. Add a splash more sieved lemon juice if necessary. To make the icing, pass one teaspoon of lemon juice through a fine sieve, to remove any pips or bits. Mix the icing sugar with the lemon juice and then add about two tablespoons of cold water, adding it little by little until you have a relatively stiff but smooth icing. Add a splash more sieved lemon juice if necessary. Divide the icing into separate bowls and mix in food colourings of your choice into the separate bowls of icing, until you achieve the desired shade. Divide the icing into separate bowls and mix in food colourings of your choice into the separate bowls of icing, until you achieve the desired shade. Spoon a little icing into a piping bag and pipe your decorations onto the biscuits. For a smooth finish, you can pipe the outline of your design in the firmer icing, then slacken it down a bit by mixing in a little more water, giving the icing more of a runny consistency, and use this to fill in the designs. Spoon a little icing into a piping bag and pipe your decorations onto the biscuits. For a smooth finish, you can pipe the outline of your design in the firmer icing, then slacken it down a bit by mixing in a little more water, giving the icing more of a runny consistency, and use this to fill in the designs. | {
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"content": "Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease two baking trays lined with baking paper.Measure the butter and sugar into a bowl and beat together until light and fluffy. Beat in the egg yolk. Sieve in the flour and spices and add enough milk to make a fairly soft dough. Bring together, using your hands, to make a soft dough.Halve the mixture and set half to one side. For the traditional currant biscuits, add the currants to half of the mixture and knead lightly on a lightly floured work surface. Roll out to a thickness of about 5mm/¼in. Cut into rounds using a circular cutter. Place on the prepared baking trays. Sprinkle with caster sugar.Bake in the preheated oven for 15 minutes, or until pale golden brown. Keep a careful eye on the biscuits – it doesn’t matter if you open the oven door to check. Sprinkle with more caster sugar and lift onto a wire rack to cool. Store in an airtight container.For the iced biscuits, knead the remaining half of the biscuit dough lightly on a lightly floured work surface. Roll out to a thickness of 5mm/¼in. Cut out Easter biscuits using an assortment of shaped cutters, such as bunnies, Easter eggs, chicks or spring flowers. Lightly grease two baking trays lined with baking paper.Place the biscuit shapes on the prepared baking trays and bake in the preheated oven for 10–15 minutes. Remove from the oven and lift onto a wire rack to cool.To make the icing, pass one teaspoon of lemon juice through a fine sieve, to remove any pips or bits. Mix the icing sugar with the lemon juice and then add about two tablespoons of cold water, adding it little by little until you have a relatively stiff but smooth icing. Add a splash more sieved lemon juice if necessary.Divide the icing into separate bowls and mix in food colourings of your choice into the separate bowls of icing, until you achieve the desired shade. Spoon a little icing into a piping bag and pipe your decorations onto the biscuits. For a smooth finish, you can pipe the outline of your design in the firmer icing, then slacken it down a bit by mixing in a little more water, giving the icing more of a runny consistency, and use this to fill in the designs. Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease two baking trays lined with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease two baking trays lined with baking paper. Measure the butter and sugar into a bowl and beat together until light and fluffy. Beat in the egg yolk. Sieve in the flour and spices and add enough milk to make a fairly soft dough. Bring together, using your hands, to make a soft dough. Measure the butter and sugar into a bowl and beat together until light and fluffy. Beat in the egg yolk. Sieve in the flour and spices and add enough milk to make a fairly soft dough. Bring together, using your hands, to make a soft dough. Halve the mixture and set half to one side. Halve the mixture and set half to one side. For the traditional currant biscuits, add the currants to half of the mixture and knead lightly on a lightly floured work surface. Roll out to a thickness of about 5mm/¼in. Cut into rounds using a circular cutter. Place on the prepared baking trays. Sprinkle with caster sugar. For the traditional currant biscuits, add the currants to half of the mixture and knead lightly on a lightly floured work surface. Roll out to a thickness of about 5mm/¼in. Cut into rounds using a circular cutter. Place on the prepared baking trays. Sprinkle with caster sugar. Bake in the preheated oven for 15 minutes, or until pale golden brown. Keep a careful eye on the biscuits – it doesn’t matter if you open the oven door to check. Sprinkle with more caster sugar and lift onto a wire rack to cool. Store in an airtight container. Bake in the preheated oven for 15 minutes, or until pale golden brown. Keep a careful eye on the biscuits – it doesn’t matter if you open the oven door to check. Sprinkle with more caster sugar and lift onto a wire rack to cool. Store in an airtight container. For the iced biscuits, knead the remaining half of the biscuit dough lightly on a lightly floured work surface. Roll out to a thickness of 5mm/¼in. Cut out Easter biscuits using an assortment of shaped cutters, such as bunnies, Easter eggs, chicks or spring flowers. For the iced biscuits, knead the remaining half of the biscuit dough lightly on a lightly floured work surface. Roll out to a thickness of 5mm/¼in. Cut out Easter biscuits using an assortment of shaped cutters, such as bunnies, Easter eggs, chicks or spring flowers. Lightly grease two baking trays lined with baking paper. Lightly grease two baking trays lined with baking paper. Place the biscuit shapes on the prepared baking trays and bake in the preheated oven for 10–15 minutes. Remove from the oven and lift onto a wire rack to cool. Place the biscuit shapes on the prepared baking trays and bake in the preheated oven for 10–15 minutes. Remove from the oven and lift onto a wire rack to cool. To make the icing, pass one teaspoon of lemon juice through a fine sieve, to remove any pips or bits. Mix the icing sugar with the lemon juice and then add about two tablespoons of cold water, adding it little by little until you have a relatively stiff but smooth icing. Add a splash more sieved lemon juice if necessary. To make the icing, pass one teaspoon of lemon juice through a fine sieve, to remove any pips or bits. Mix the icing sugar with the lemon juice and then add about two tablespoons of cold water, adding it little by little until you have a relatively stiff but smooth icing. Add a splash more sieved lemon juice if necessary. Divide the icing into separate bowls and mix in food colourings of your choice into the separate bowls of icing, until you achieve the desired shade. Divide the icing into separate bowls and mix in food colourings of your choice into the separate bowls of icing, until you achieve the desired shade. Spoon a little icing into a piping bag and pipe your decorations onto the biscuits. For a smooth finish, you can pipe the outline of your design in the firmer icing, then slacken it down a bit by mixing in a little more water, giving the icing more of a runny consistency, and use this to fill in the designs. Spoon a little icing into a piping bag and pipe your decorations onto the biscuits. For a smooth finish, you can pipe the outline of your design in the firmer icing, then slacken it down a bit by mixing in a little more water, giving the icing more of a runny consistency, and use this to fill in the designs."
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} | d844488e199d171732f30ffa13866233f3119a8bbcdf363a30af7fc99adf7bed | Paul Hollywood's white bread recipe
An average of 3.9 out of 5 stars from 13 ratings Paul Hollywood shows you how to make white bread with no fuss at all. 500g/1lb 2oz strong flour15g/½oz salt55ml/2fl oz olive oil20g/¾oz fresh yeast275ml/9fl oz water 500g/1lb 2oz strong flour 15g/½oz salt 55ml/2fl oz olive oil 20g/¾oz fresh yeast 275ml/9fl oz water Method Mix all the ingredients in a large bowl taking care not to put yeast on the top of the salt.Knead well with your hands and knuckles until the dough is elastic, smooth and shiny. Cover with a piece of cling film and leave to rise for 1 hour.Line a baking tin with baking parchment and mould the dough into a sausage and place in the tin.Preheat your oven to 220C/450F/Gas 6, then leave the dough to rise for a further 30 minutes to 1 hour. Place the tin in the oven for 35 minutes. Remove from the tin, tap the bottom with your knuckles - if it sounds hollow, it's ready. Cool on a wire rack. Mix all the ingredients in a large bowl taking care not to put yeast on the top of the salt. Mix all the ingredients in a large bowl taking care not to put yeast on the top of the salt. Knead well with your hands and knuckles until the dough is elastic, smooth and shiny. Cover with a piece of cling film and leave to rise for 1 hour. Knead well with your hands and knuckles until the dough is elastic, smooth and shiny. Cover with a piece of cling film and leave to rise for 1 hour. Line a baking tin with baking parchment and mould the dough into a sausage and place in the tin. Line a baking tin with baking parchment and mould the dough into a sausage and place in the tin. Preheat your oven to 220C/450F/Gas 6, then leave the dough to rise for a further 30 minutes to 1 hour. Place the tin in the oven for 35 minutes. Remove from the tin, tap the bottom with your knuckles - if it sounds hollow, it's ready. Cool on a wire rack. Preheat your oven to 220C/450F/Gas 6, then leave the dough to rise for a further 30 minutes to 1 hour. Place the tin in the oven for 35 minutes. Remove from the tin, tap the bottom with your knuckles - if it sounds hollow, it's ready. Cool on a wire rack. | {
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"content": "An average of 3.9 out of 5 stars from 13 ratings Paul Hollywood shows you how to make white bread with no fuss at all. 500g/1lb 2oz strong flour15g/½oz salt55ml/2fl oz olive oil20g/¾oz fresh yeast275ml/9fl oz water 500g/1lb 2oz strong flour 15g/½oz salt 55ml/2fl oz olive oil 20g/¾oz fresh yeast 275ml/9fl oz water Method Mix all the ingredients in a large bowl taking care not to put yeast on the top of the salt.Knead well with your hands and knuckles until the dough is elastic, smooth and shiny. Cover with a piece of cling film and leave to rise for 1 hour.Line a baking tin with baking parchment and mould the dough into a sausage and place in the tin.Preheat your oven to 220C/450F/Gas 6, then leave the dough to rise for a further 30 minutes to 1 hour. Place the tin in the oven for 35 minutes. Remove from the tin, tap the bottom with your knuckles - if it sounds hollow, it's ready. Cool on a wire rack. Mix all the ingredients in a large bowl taking care not to put yeast on the top of the salt. Mix all the ingredients in a large bowl taking care not to put yeast on the top of the salt. Knead well with your hands and knuckles until the dough is elastic, smooth and shiny. Cover with a piece of cling film and leave to rise for 1 hour. Knead well with your hands and knuckles until the dough is elastic, smooth and shiny. Cover with a piece of cling film and leave to rise for 1 hour. Line a baking tin with baking parchment and mould the dough into a sausage and place in the tin. Line a baking tin with baking parchment and mould the dough into a sausage and place in the tin. Preheat your oven to 220C/450F/Gas 6, then leave the dough to rise for a further 30 minutes to 1 hour. Place the tin in the oven for 35 minutes. Remove from the tin, tap the bottom with your knuckles - if it sounds hollow, it's ready. Cool on a wire rack. Preheat your oven to 220C/450F/Gas 6, then leave the dough to rise for a further 30 minutes to 1 hour. Place the tin in the oven for 35 minutes. Remove from the tin, tap the bottom with your knuckles - if it sounds hollow, it's ready. Cool on a wire rack."
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} | 0fb1ae391ca0232d0ac712c0520e1c31c6689a32dd9678d500921cd094bceab4 | How to make white bread recipe
An average of 4.8 out of 5 stars from 12 ratings With a little bit of effort, you can enjoy freshly baked white bread. Just add butter. 15g/½oz fresh yeast or 2.5ml/½tbsp dried yeast 300ml/½ pint lukewarm milk450g/1lb strong white flour1 tsp salt25g/1oz butter 15g/½oz fresh yeast or 2.5ml/½tbsp dried yeast 300ml/½ pint lukewarm milk 450g/1lb strong white flour 1 tsp salt 25g/1oz butter Method Mix the yeast with a little of the milk to get a creamy liquid.Put the flour and the salt in a bowl and rub in the butter.Stir in the yeast liquid and the rest of the milk to get a soft dough. Turn on to a lightly floured work surface and knead until the dough is smooth and elastic, about 10-15 minutes. Put in a clean bowl and cover with clingfilm. Stand in a warm place for 1 hour to rise.Heat the oven to 220C/200C Fan/Gas 7. Lightly oil a 1kg/2¼lb bread tin.Turn the dough on to the work surface again and knead for 5-10 minutes. Shape the dough into a loaf shape to fit the tin and place in the tin. Cover with a clean tea towel and allow to rise back up again, about 15 minutes.Bake in the oven until golden and risen, about 30-40 minutes. The base of the loaf should sound hollow when you tap it. Turn on to a wire rack to cool. Mix the yeast with a little of the milk to get a creamy liquid. Mix the yeast with a little of the milk to get a creamy liquid. Put the flour and the salt in a bowl and rub in the butter. Put the flour and the salt in a bowl and rub in the butter. Stir in the yeast liquid and the rest of the milk to get a soft dough. Stir in the yeast liquid and the rest of the milk to get a soft dough. Turn on to a lightly floured work surface and knead until the dough is smooth and elastic, about 10-15 minutes. Put in a clean bowl and cover with clingfilm. Stand in a warm place for 1 hour to rise. Turn on to a lightly floured work surface and knead until the dough is smooth and elastic, about 10-15 minutes. Put in a clean bowl and cover with clingfilm. Stand in a warm place for 1 hour to rise. Heat the oven to 220C/200C Fan/Gas 7. Lightly oil a 1kg/2¼lb bread tin. Heat the oven to 220C/200C Fan/Gas 7. Lightly oil a 1kg/2¼lb bread tin. Turn the dough on to the work surface again and knead for 5-10 minutes. Shape the dough into a loaf shape to fit the tin and place in the tin. Cover with a clean tea towel and allow to rise back up again, about 15 minutes. Turn the dough on to the work surface again and knead for 5-10 minutes. Shape the dough into a loaf shape to fit the tin and place in the tin. Cover with a clean tea towel and allow to rise back up again, about 15 minutes. Bake in the oven until golden and risen, about 30-40 minutes. The base of the loaf should sound hollow when you tap it. Turn on to a wire rack to cool. Bake in the oven until golden and risen, about 30-40 minutes. The base of the loaf should sound hollow when you tap it. Turn on to a wire rack to cool. | {
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"title": "How to make white bread recipe",
"content": "An average of 4.8 out of 5 stars from 12 ratings With a little bit of effort, you can enjoy freshly baked white bread. Just add butter. 15g/½oz fresh yeast or 2.5ml/½tbsp dried yeast 300ml/½ pint lukewarm milk450g/1lb strong white flour1 tsp salt25g/1oz butter 15g/½oz fresh yeast or 2.5ml/½tbsp dried yeast 300ml/½ pint lukewarm milk 450g/1lb strong white flour 1 tsp salt 25g/1oz butter Method Mix the yeast with a little of the milk to get a creamy liquid.Put the flour and the salt in a bowl and rub in the butter.Stir in the yeast liquid and the rest of the milk to get a soft dough. Turn on to a lightly floured work surface and knead until the dough is smooth and elastic, about 10-15 minutes. Put in a clean bowl and cover with clingfilm. Stand in a warm place for 1 hour to rise.Heat the oven to 220C/200C Fan/Gas 7. Lightly oil a 1kg/2¼lb bread tin.Turn the dough on to the work surface again and knead for 5-10 minutes. Shape the dough into a loaf shape to fit the tin and place in the tin. Cover with a clean tea towel and allow to rise back up again, about 15 minutes.Bake in the oven until golden and risen, about 30-40 minutes. The base of the loaf should sound hollow when you tap it. Turn on to a wire rack to cool. Mix the yeast with a little of the milk to get a creamy liquid. Mix the yeast with a little of the milk to get a creamy liquid. Put the flour and the salt in a bowl and rub in the butter. Put the flour and the salt in a bowl and rub in the butter. Stir in the yeast liquid and the rest of the milk to get a soft dough. Stir in the yeast liquid and the rest of the milk to get a soft dough. Turn on to a lightly floured work surface and knead until the dough is smooth and elastic, about 10-15 minutes. Put in a clean bowl and cover with clingfilm. Stand in a warm place for 1 hour to rise. Turn on to a lightly floured work surface and knead until the dough is smooth and elastic, about 10-15 minutes. Put in a clean bowl and cover with clingfilm. Stand in a warm place for 1 hour to rise. Heat the oven to 220C/200C Fan/Gas 7. Lightly oil a 1kg/2¼lb bread tin. Heat the oven to 220C/200C Fan/Gas 7. Lightly oil a 1kg/2¼lb bread tin. Turn the dough on to the work surface again and knead for 5-10 minutes. Shape the dough into a loaf shape to fit the tin and place in the tin. Cover with a clean tea towel and allow to rise back up again, about 15 minutes. Turn the dough on to the work surface again and knead for 5-10 minutes. Shape the dough into a loaf shape to fit the tin and place in the tin. Cover with a clean tea towel and allow to rise back up again, about 15 minutes. Bake in the oven until golden and risen, about 30-40 minutes. The base of the loaf should sound hollow when you tap it. Turn on to a wire rack to cool. Bake in the oven until golden and risen, about 30-40 minutes. The base of the loaf should sound hollow when you tap it. Turn on to a wire rack to cool."
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} | 6d6cc1b46b62abc4d1d45f4f16fe9fad18d6208c15514ec7727d98109b70cac4 | Focaccia recipe
An average of 5.0 out of 5 stars from 1 rating Make rosemary-topped focaccia the traditional way, kneading and knocking back the dough by hand. 300ml/½ pint tepid water1½ tsp dried yeast or 2 heaped tsp fresh yeast500g/1lb 2oz '00' flour or strong white bread flour, plus extra for dusting1½ tsp salt3 tbsp olive oil, plus extra for greasing extra virgin olive oil, for drizzlingmedium coarse sea salt2 sprigs rosemary, torn into small pieces 300ml/½ pint tepid water 1½ tsp dried yeast or 2 heaped tsp fresh yeast 500g/1lb 2oz '00' flour or strong white bread flour, plus extra for dusting 1½ tsp salt 3 tbsp olive oil, plus extra for greasing extra virgin olive oil, for drizzling medium coarse sea salt 2 sprigs rosemary, torn into small pieces Method Pour a little of the tepid water into a small bowl. Add the yeast and blend using your fingers. Leave the yeast for five minutes to soften and dissolve.Mix the flour and salt together in a large mixing bowl. You may like to transfer your mixture to a pastry board or other flat work surface at this stage and prepare the dough there, in traditional Tuscan style. Otherwise, mix the dough in the bowl.Make a well in the centre of the flour and salt mixture. Pour the blended yeast and water into the well along with the olive oil. Mix thoroughly. Gradually add the rest of the tepid water until a sticky dough is formed.Transfer the dough onto a floured surface. Gather any stray pieces. Knead the dough for about 10 minutes, adding a little extra flour if necessary, until smooth and elastic and the dough no longer sticks to your hand. To see if it is ready, you can carry out the stretch test: pull off a piece of dough, it should be elastic enough not to break quickly when stretched out.Next accumulate any stray ends and rough sections by 'chafing' your ball of dough. Hold it and curve your hands around it, use your palms to pull at its sides gently while you slowly rotate it, letting your little fingers meet underneath. Do this for five minutes. You should be left with a neat, smooth ball.Oil a bowl and place the dough inside and cover with either oiled cling film or a damp tea towel. Leave in a warm place to rise until doubled in size - about 1½ hours depending on the room temperature.Use your fist to knock it back, then knead it again for a further two minutes. Leave to rest again, but only for 5-10 minutes. Shape by placing into a shallow baking tray, using your hands to spread it out to a depth of about 1.5cm/¾in, then allow to rise again, covered with a tea towel, until doubled in size - this will take about 30 minutes. Preheat the oven to 200C/400F/Gas 6.Create a dimpled effect by repeatedly pushing your fingertips gently into the surface of the dough. Drizzle a generous amount of extra virgin olive oil evenly over the dough. Sprinkle over the sea salt and push the small pieces of rosemary into the dough. Bake for 25-35 minutes or until the top is crusty and cooked through to the base. Serve. Pour a little of the tepid water into a small bowl. Add the yeast and blend using your fingers. Leave the yeast for five minutes to soften and dissolve. Pour a little of the tepid water into a small bowl. Add the yeast and blend using your fingers. Leave the yeast for five minutes to soften and dissolve. Mix the flour and salt together in a large mixing bowl. You may like to transfer your mixture to a pastry board or other flat work surface at this stage and prepare the dough there, in traditional Tuscan style. Otherwise, mix the dough in the bowl. Mix the flour and salt together in a large mixing bowl. You may like to transfer your mixture to a pastry board or other flat work surface at this stage and prepare the dough there, in traditional Tuscan style. Otherwise, mix the dough in the bowl. Make a well in the centre of the flour and salt mixture. Pour the blended yeast and water into the well along with the olive oil. Mix thoroughly. Gradually add the rest of the tepid water until a sticky dough is formed. Make a well in the centre of the flour and salt mixture. Pour the blended yeast and water into the well along with the olive oil. Mix thoroughly. Gradually add the rest of the tepid water until a sticky dough is formed. Transfer the dough onto a floured surface. Gather any stray pieces. Knead the dough for about 10 minutes, adding a little extra flour if necessary, until smooth and elastic and the dough no longer sticks to your hand. To see if it is ready, you can carry out the stretch test: pull off a piece of dough, it should be elastic enough not to break quickly when stretched out. Transfer the dough onto a floured surface. Gather any stray pieces. Knead the dough for about 10 minutes, adding a little extra flour if necessary, until smooth and elastic and the dough no longer sticks to your hand. To see if it is ready, you can carry out the stretch test: pull off a piece of dough, it should be elastic enough not to break quickly when stretched out. Next accumulate any stray ends and rough sections by 'chafing' your ball of dough. Hold it and curve your hands around it, use your palms to pull at its sides gently while you slowly rotate it, letting your little fingers meet underneath. Do this for five minutes. You should be left with a neat, smooth ball. Next accumulate any stray ends and rough sections by 'chafing' your ball of dough. Hold it and curve your hands around it, use your palms to pull at its sides gently while you slowly rotate it, letting your little fingers meet underneath. Do this for five minutes. You should be left with a neat, smooth ball. Oil a bowl and place the dough inside and cover with either oiled cling film or a damp tea towel. Leave in a warm place to rise until doubled in size - about 1½ hours depending on the room temperature. Oil a bowl and place the dough inside and cover with either oiled cling film or a damp tea towel. Leave in a warm place to rise until doubled in size - about 1½ hours depending on the room temperature. Use your fist to knock it back, then knead it again for a further two minutes. Use your fist to knock it back, then knead it again for a further two minutes. Leave to rest again, but only for 5-10 minutes. Leave to rest again, but only for 5-10 minutes. Shape by placing into a shallow baking tray, using your hands to spread it out to a depth of about 1.5cm/¾in, then allow to rise again, covered with a tea towel, until doubled in size - this will take about 30 minutes. Preheat the oven to 200C/400F/Gas 6. Shape by placing into a shallow baking tray, using your hands to spread it out to a depth of about 1.5cm/¾in, then allow to rise again, covered with a tea towel, until doubled in size - this will take about 30 minutes. Preheat the oven to 200C/400F/Gas 6. Create a dimpled effect by repeatedly pushing your fingertips gently into the surface of the dough. Drizzle a generous amount of extra virgin olive oil evenly over the dough. Sprinkle over the sea salt and push the small pieces of rosemary into the dough. Create a dimpled effect by repeatedly pushing your fingertips gently into the surface of the dough. Drizzle a generous amount of extra virgin olive oil evenly over the dough. Sprinkle over the sea salt and push the small pieces of rosemary into the dough. Bake for 25-35 minutes or until the top is crusty and cooked through to the base. Serve. Bake for 25-35 minutes or until the top is crusty and cooked through to the base. Serve. | {
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"title": "Focaccia recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Make rosemary-topped focaccia the traditional way, kneading and knocking back the dough by hand. 300ml/½ pint tepid water1½ tsp dried yeast or 2 heaped tsp fresh yeast500g/1lb 2oz '00' flour or strong white bread flour, plus extra for dusting1½ tsp salt3 tbsp olive oil, plus extra for greasing extra virgin olive oil, for drizzlingmedium coarse sea salt2 sprigs rosemary, torn into small pieces 300ml/½ pint tepid water 1½ tsp dried yeast or 2 heaped tsp fresh yeast 500g/1lb 2oz '00' flour or strong white bread flour, plus extra for dusting 1½ tsp salt 3 tbsp olive oil, plus extra for greasing extra virgin olive oil, for drizzling medium coarse sea salt 2 sprigs rosemary, torn into small pieces Method Pour a little of the tepid water into a small bowl. Add the yeast and blend using your fingers. Leave the yeast for five minutes to soften and dissolve.Mix the flour and salt together in a large mixing bowl. You may like to transfer your mixture to a pastry board or other flat work surface at this stage and prepare the dough there, in traditional Tuscan style. Otherwise, mix the dough in the bowl.Make a well in the centre of the flour and salt mixture. Pour the blended yeast and water into the well along with the olive oil. Mix thoroughly. Gradually add the rest of the tepid water until a sticky dough is formed.Transfer the dough onto a floured surface. Gather any stray pieces. Knead the dough for about 10 minutes, adding a little extra flour if necessary, until smooth and elastic and the dough no longer sticks to your hand. To see if it is ready, you can carry out the stretch test: pull off a piece of dough, it should be elastic enough not to break quickly when stretched out.Next accumulate any stray ends and rough sections by 'chafing' your ball of dough. Hold it and curve your hands around it, use your palms to pull at its sides gently while you slowly rotate it, letting your little fingers meet underneath. Do this for five minutes. You should be left with a neat, smooth ball.Oil a bowl and place the dough inside and cover with either oiled cling film or a damp tea towel. Leave in a warm place to rise until doubled in size - about 1½ hours depending on the room temperature.Use your fist to knock it back, then knead it again for a further two minutes. Leave to rest again, but only for 5-10 minutes. Shape by placing into a shallow baking tray, using your hands to spread it out to a depth of about 1.5cm/¾in, then allow to rise again, covered with a tea towel, until doubled in size - this will take about 30 minutes. Preheat the oven to 200C/400F/Gas 6.Create a dimpled effect by repeatedly pushing your fingertips gently into the surface of the dough. Drizzle a generous amount of extra virgin olive oil evenly over the dough. Sprinkle over the sea salt and push the small pieces of rosemary into the dough. Bake for 25-35 minutes or until the top is crusty and cooked through to the base. Serve. Pour a little of the tepid water into a small bowl. Add the yeast and blend using your fingers. Leave the yeast for five minutes to soften and dissolve. Pour a little of the tepid water into a small bowl. Add the yeast and blend using your fingers. Leave the yeast for five minutes to soften and dissolve. Mix the flour and salt together in a large mixing bowl. You may like to transfer your mixture to a pastry board or other flat work surface at this stage and prepare the dough there, in traditional Tuscan style. Otherwise, mix the dough in the bowl. Mix the flour and salt together in a large mixing bowl. You may like to transfer your mixture to a pastry board or other flat work surface at this stage and prepare the dough there, in traditional Tuscan style. Otherwise, mix the dough in the bowl. Make a well in the centre of the flour and salt mixture. Pour the blended yeast and water into the well along with the olive oil. Mix thoroughly. Gradually add the rest of the tepid water until a sticky dough is formed. Make a well in the centre of the flour and salt mixture. Pour the blended yeast and water into the well along with the olive oil. Mix thoroughly. Gradually add the rest of the tepid water until a sticky dough is formed. Transfer the dough onto a floured surface. Gather any stray pieces. Knead the dough for about 10 minutes, adding a little extra flour if necessary, until smooth and elastic and the dough no longer sticks to your hand. To see if it is ready, you can carry out the stretch test: pull off a piece of dough, it should be elastic enough not to break quickly when stretched out. Transfer the dough onto a floured surface. Gather any stray pieces. Knead the dough for about 10 minutes, adding a little extra flour if necessary, until smooth and elastic and the dough no longer sticks to your hand. To see if it is ready, you can carry out the stretch test: pull off a piece of dough, it should be elastic enough not to break quickly when stretched out. Next accumulate any stray ends and rough sections by 'chafing' your ball of dough. Hold it and curve your hands around it, use your palms to pull at its sides gently while you slowly rotate it, letting your little fingers meet underneath. Do this for five minutes. You should be left with a neat, smooth ball. Next accumulate any stray ends and rough sections by 'chafing' your ball of dough. Hold it and curve your hands around it, use your palms to pull at its sides gently while you slowly rotate it, letting your little fingers meet underneath. Do this for five minutes. You should be left with a neat, smooth ball. Oil a bowl and place the dough inside and cover with either oiled cling film or a damp tea towel. Leave in a warm place to rise until doubled in size - about 1½ hours depending on the room temperature. Oil a bowl and place the dough inside and cover with either oiled cling film or a damp tea towel. Leave in a warm place to rise until doubled in size - about 1½ hours depending on the room temperature. Use your fist to knock it back, then knead it again for a further two minutes. Use your fist to knock it back, then knead it again for a further two minutes. Leave to rest again, but only for 5-10 minutes. Leave to rest again, but only for 5-10 minutes. Shape by placing into a shallow baking tray, using your hands to spread it out to a depth of about 1.5cm/¾in, then allow to rise again, covered with a tea towel, until doubled in size - this will take about 30 minutes. Preheat the oven to 200C/400F/Gas 6. Shape by placing into a shallow baking tray, using your hands to spread it out to a depth of about 1.5cm/¾in, then allow to rise again, covered with a tea towel, until doubled in size - this will take about 30 minutes. Preheat the oven to 200C/400F/Gas 6. Create a dimpled effect by repeatedly pushing your fingertips gently into the surface of the dough. Drizzle a generous amount of extra virgin olive oil evenly over the dough. Sprinkle over the sea salt and push the small pieces of rosemary into the dough. Create a dimpled effect by repeatedly pushing your fingertips gently into the surface of the dough. Drizzle a generous amount of extra virgin olive oil evenly over the dough. Sprinkle over the sea salt and push the small pieces of rosemary into the dough. Bake for 25-35 minutes or until the top is crusty and cooked through to the base. Serve. Bake for 25-35 minutes or until the top is crusty and cooked through to the base. Serve."
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} | 2320dca39964cb3d338cabbcadbef513bd7a85e97529acd9534ba82fb29036df | Peppermint creams recipe
An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/peppermint_creams_00124_16x9.jpg An easy, homemade version of this retro classic. Peppermint creams make delicious Christmas presents and children will have great fun stamping out the circles and decorating with chocolate. 1 free-range egg white½ lemon, juice only1 tsp peppermint flavouring425g/15 oz icing sugar, plus extra for dusting175g/6¼oz dark chocolate 1 free-range egg white ½ lemon, juice only 1 tsp peppermint flavouring 425g/15 oz icing sugar, plus extra for dusting 175g/6¼oz dark chocolate Method Whisk the egg white in a bowl until stiff peaks form when the whisk is removed. Slowly mix in the lemon juice, peppermint and icing sugar to form a stiff paste.Tip the peppermint mixture onto a work surface dusted liberally with icing sugar and roll out thinly.Use a 5cm/2in cutter to cut out circles and place them onto a baking tray. Chill in the fridge for 1–2 hours, or until the mixture has set.Meanwhile, melt the chocolate in a bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.)Dip each peppermint cream into the melted chocolate or drizzle the chocolate over them. Set aside on a baking tray lined with baking paper. Chill the peppermint creams until set. Whisk the egg white in a bowl until stiff peaks form when the whisk is removed. Slowly mix in the lemon juice, peppermint and icing sugar to form a stiff paste. Whisk the egg white in a bowl until stiff peaks form when the whisk is removed. Slowly mix in the lemon juice, peppermint and icing sugar to form a stiff paste. Tip the peppermint mixture onto a work surface dusted liberally with icing sugar and roll out thinly. Tip the peppermint mixture onto a work surface dusted liberally with icing sugar and roll out thinly. Use a 5cm/2in cutter to cut out circles and place them onto a baking tray. Chill in the fridge for 1–2 hours, or until the mixture has set. Use a 5cm/2in cutter to cut out circles and place them onto a baking tray. Chill in the fridge for 1–2 hours, or until the mixture has set. Meanwhile, melt the chocolate in a bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.) Meanwhile, melt the chocolate in a bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.) Dip each peppermint cream into the melted chocolate or drizzle the chocolate over them. Set aside on a baking tray lined with baking paper. Chill the peppermint creams until set. Dip each peppermint cream into the melted chocolate or drizzle the chocolate over them. Set aside on a baking tray lined with baking paper. Chill the peppermint creams until set. | {
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"title": "Peppermint creams recipe",
"content": "An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/peppermint_creams_00124_16x9.jpg An easy, homemade version of this retro classic. Peppermint creams make delicious Christmas presents and children will have great fun stamping out the circles and decorating with chocolate. 1 free-range egg white½ lemon, juice only1 tsp peppermint flavouring425g/15 oz icing sugar, plus extra for dusting175g/6¼oz dark chocolate 1 free-range egg white ½ lemon, juice only 1 tsp peppermint flavouring 425g/15 oz icing sugar, plus extra for dusting 175g/6¼oz dark chocolate Method Whisk the egg white in a bowl until stiff peaks form when the whisk is removed. Slowly mix in the lemon juice, peppermint and icing sugar to form a stiff paste.Tip the peppermint mixture onto a work surface dusted liberally with icing sugar and roll out thinly.Use a 5cm/2in cutter to cut out circles and place them onto a baking tray. Chill in the fridge for 1–2 hours, or until the mixture has set.Meanwhile, melt the chocolate in a bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.)Dip each peppermint cream into the melted chocolate or drizzle the chocolate over them. Set aside on a baking tray lined with baking paper. Chill the peppermint creams until set. Whisk the egg white in a bowl until stiff peaks form when the whisk is removed. Slowly mix in the lemon juice, peppermint and icing sugar to form a stiff paste. Whisk the egg white in a bowl until stiff peaks form when the whisk is removed. Slowly mix in the lemon juice, peppermint and icing sugar to form a stiff paste. Tip the peppermint mixture onto a work surface dusted liberally with icing sugar and roll out thinly. Tip the peppermint mixture onto a work surface dusted liberally with icing sugar and roll out thinly. Use a 5cm/2in cutter to cut out circles and place them onto a baking tray. Chill in the fridge for 1–2 hours, or until the mixture has set. Use a 5cm/2in cutter to cut out circles and place them onto a baking tray. Chill in the fridge for 1–2 hours, or until the mixture has set. Meanwhile, melt the chocolate in a bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.) Meanwhile, melt the chocolate in a bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.) Dip each peppermint cream into the melted chocolate or drizzle the chocolate over them. Set aside on a baking tray lined with baking paper. Chill the peppermint creams until set. Dip each peppermint cream into the melted chocolate or drizzle the chocolate over them. Set aside on a baking tray lined with baking paper. Chill the peppermint creams until set."
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} | 4809512d2dfa5726814448c8307f1b8026abb0c3e36bd8bc4e4eabe3c2dc76e1 | Chicken korma with grilled flatbread recipe
For the chicken korma, place all the marinade ingredients together in a large bowl and mix to combine. Add the chicken pieces and stir well to coat evenly. Cover and place in the fridge, ideally for 24 hours, but at least overnight. Preheat the oven to 180C/360F/Gas 4. For the onions, heat a frying pan until hot, then add the vegetable oil. Add the cumin seeds, garlic and ginger and stir fry for 30 seconds. Add the onions and almonds and fry for a further 2-3 minutes. Place the marinated chicken into a large casserole. Add the onion mixture and water and stir well to combine. Cover and place in the oven for 1-1¼ hours until the chicken is tender. Just before serving, stir in the garam masala and chopped coriander. For the flatbread, crumble the yeast into a small bowl, then whisk in 2-3 tablespoons of lukewarm water. Sift the flour, salt and sugar into another bowl. Pour the yeast water onto the flour and add 10 tablespoons of water. Mix to form a dough. Add another tablespoon or more of water if necessary to achieve a pliable dough.Knead the dough until it is soft and pliable. Place in a bowl, cover loosely and leave to prove in a warm place for two hours. Remove the dough from the bowl and knead lightly to knock out the excess air. Divide into golf-ball-sized balls, then allow to prove for a further 15 minutes. Roll out to a thin, 14cm/7in disc. Heat the vegetable oil in a griddle pan until hot, then add the disc and grill for three minutes on each side. Serve with the chicken korma. For the chicken korma, place all the marinade ingredients together in a large bowl and mix to combine. For the chicken korma, place all the marinade ingredients together in a large bowl and mix to combine. Add the chicken pieces and stir well to coat evenly. Add the chicken pieces and stir well to coat evenly. Cover and place in the fridge, ideally for 24 hours, but at least overnight. Cover and place in the fridge, ideally for 24 hours, but at least overnight. Preheat the oven to 180C/360F/Gas 4. Preheat the oven to 180C/360F/Gas 4. For the onions, heat a frying pan until hot, then add the vegetable oil. For the onions, heat a frying pan until hot, then add the vegetable oil. Add the cumin seeds, garlic and ginger and stir fry for 30 seconds. Add the cumin seeds, garlic and ginger and stir fry for 30 seconds. Add the onions and almonds and fry for a further 2-3 minutes. Add the onions and almonds and fry for a further 2-3 minutes. Place the marinated chicken into a large casserole. Place the marinated chicken into a large casserole. Add the onion mixture and water and stir well to combine. Add the onion mixture and water and stir well to combine. Cover and place in the oven for 1-1¼ hours until the chicken is tender. Cover and place in the oven for 1-1¼ hours until the chicken is tender. Just before serving, stir in the garam masala and chopped coriander. Just before serving, stir in the garam masala and chopped coriander. For the flatbread, crumble the yeast into a small bowl, then whisk in 2-3 tablespoons of lukewarm water. For the flatbread, crumble the yeast into a small bowl, then whisk in 2-3 tablespoons of lukewarm water. Sift the flour, salt and sugar into another bowl. Sift the flour, salt and sugar into another bowl. Pour the yeast water onto the flour and add 10 tablespoons of water. Mix to form a dough. Add another tablespoon or more of water if necessary to achieve a pliable dough. Pour the yeast water onto the flour and add 10 tablespoons of water. Mix to form a dough. Add another tablespoon or more of water if necessary to achieve a pliable dough. Knead the dough until it is soft and pliable. Knead the dough until it is soft and pliable. Place in a bowl, cover loosely and leave to prove in a warm place for two hours. Place in a bowl, cover loosely and leave to prove in a warm place for two hours. Remove the dough from the bowl and knead lightly to knock out the excess air. Remove the dough from the bowl and knead lightly to knock out the excess air. Divide into golf-ball-sized balls, then allow to prove for a further 15 minutes. Divide into golf-ball-sized balls, then allow to prove for a further 15 minutes. Roll out to a thin, 14cm/7in disc. Roll out to a thin, 14cm/7in disc. Heat the vegetable oil in a griddle pan until hot, then add the disc and grill for three minutes on each side. Heat the vegetable oil in a griddle pan until hot, then add the disc and grill for three minutes on each side. Serve with the chicken korma. Serve with the chicken korma. | {
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"title": "Chicken korma with grilled flatbread recipe",
"content": "For the chicken korma, place all the marinade ingredients together in a large bowl and mix to combine. Add the chicken pieces and stir well to coat evenly. Cover and place in the fridge, ideally for 24 hours, but at least overnight. Preheat the oven to 180C/360F/Gas 4. For the onions, heat a frying pan until hot, then add the vegetable oil. Add the cumin seeds, garlic and ginger and stir fry for 30 seconds. Add the onions and almonds and fry for a further 2-3 minutes. Place the marinated chicken into a large casserole. Add the onion mixture and water and stir well to combine. Cover and place in the oven for 1-1¼ hours until the chicken is tender. Just before serving, stir in the garam masala and chopped coriander. For the flatbread, crumble the yeast into a small bowl, then whisk in 2-3 tablespoons of lukewarm water. Sift the flour, salt and sugar into another bowl. Pour the yeast water onto the flour and add 10 tablespoons of water. Mix to form a dough. Add another tablespoon or more of water if necessary to achieve a pliable dough.Knead the dough until it is soft and pliable. Place in a bowl, cover loosely and leave to prove in a warm place for two hours. Remove the dough from the bowl and knead lightly to knock out the excess air. Divide into golf-ball-sized balls, then allow to prove for a further 15 minutes. Roll out to a thin, 14cm/7in disc. Heat the vegetable oil in a griddle pan until hot, then add the disc and grill for three minutes on each side. Serve with the chicken korma. For the chicken korma, place all the marinade ingredients together in a large bowl and mix to combine. For the chicken korma, place all the marinade ingredients together in a large bowl and mix to combine. Add the chicken pieces and stir well to coat evenly. Add the chicken pieces and stir well to coat evenly. Cover and place in the fridge, ideally for 24 hours, but at least overnight. Cover and place in the fridge, ideally for 24 hours, but at least overnight. Preheat the oven to 180C/360F/Gas 4. Preheat the oven to 180C/360F/Gas 4. For the onions, heat a frying pan until hot, then add the vegetable oil. For the onions, heat a frying pan until hot, then add the vegetable oil. Add the cumin seeds, garlic and ginger and stir fry for 30 seconds. Add the cumin seeds, garlic and ginger and stir fry for 30 seconds. Add the onions and almonds and fry for a further 2-3 minutes. Add the onions and almonds and fry for a further 2-3 minutes. Place the marinated chicken into a large casserole. Place the marinated chicken into a large casserole. Add the onion mixture and water and stir well to combine. Add the onion mixture and water and stir well to combine. Cover and place in the oven for 1-1¼ hours until the chicken is tender. Cover and place in the oven for 1-1¼ hours until the chicken is tender. Just before serving, stir in the garam masala and chopped coriander. Just before serving, stir in the garam masala and chopped coriander. For the flatbread, crumble the yeast into a small bowl, then whisk in 2-3 tablespoons of lukewarm water. For the flatbread, crumble the yeast into a small bowl, then whisk in 2-3 tablespoons of lukewarm water. Sift the flour, salt and sugar into another bowl. Sift the flour, salt and sugar into another bowl. Pour the yeast water onto the flour and add 10 tablespoons of water. Mix to form a dough. Add another tablespoon or more of water if necessary to achieve a pliable dough. Pour the yeast water onto the flour and add 10 tablespoons of water. Mix to form a dough. Add another tablespoon or more of water if necessary to achieve a pliable dough. Knead the dough until it is soft and pliable. Knead the dough until it is soft and pliable. Place in a bowl, cover loosely and leave to prove in a warm place for two hours. Place in a bowl, cover loosely and leave to prove in a warm place for two hours. Remove the dough from the bowl and knead lightly to knock out the excess air. Remove the dough from the bowl and knead lightly to knock out the excess air. Divide into golf-ball-sized balls, then allow to prove for a further 15 minutes. Divide into golf-ball-sized balls, then allow to prove for a further 15 minutes. Roll out to a thin, 14cm/7in disc. Roll out to a thin, 14cm/7in disc. Heat the vegetable oil in a griddle pan until hot, then add the disc and grill for three minutes on each side. Heat the vegetable oil in a griddle pan until hot, then add the disc and grill for three minutes on each side. Serve with the chicken korma. Serve with the chicken korma."
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} | 53e3403c55d1fbe3d4cb2cb6724f98bb4eab1e16bac0a1d9ced56d845b8fb94b | Nigella's waffle recipe recipe
Waffles An average of 4.3 out of 5 stars from 55 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/waffles_82356_16x9.jpg I was watching an American TV show recently and missed a lot of the plot, as I was distracted by the amount of waffle-eating going on. I tried to prevent myself getting a waffle iron; I’d made that mistake once before. Reader, I didn’t succeed. But I vowed that this time I wouldn’t use it once then consign it to a cupboard under the stairs, and I’ve been as good as my word and have turned into something of a weekend waffler. 450ml/16fl oz full-fat milk 3 large free-range eggs, separated 125ml/4fl oz vegetable oil, plus extra for oiling if required1 tsp vanilla extract 225g/8oz plain flour 2 tsp baking powder 3 tbsp caster sugar ¼ tsp fine sea salt maple syrup, blueberries or other berries, to serve 450ml/16fl oz full-fat milk 3 large free-range eggs, separated 125ml/4fl oz vegetable oil, plus extra for oiling if required 1 tsp vanilla extract 225g/8oz plain flour 2 tsp baking powder 3 tbsp caster sugar ¼ tsp fine sea salt maple syrup, blueberries or other berries, to serve Method Heat the waffle iron according to instructions (some need to be lightly oiled before you start). Pour the milk into a large measuring jug, add the egg yolks, oil and vanilla and beat together. Combine the flour, baking powder, sugar and salt in a large bowl. Pour the jug of wet ingredients into the bowl of dry ones and whisk together, making sure there are no lumps.Put the egg whites into a clean bowl and whisk to stiff peaks. Slowly fold the egg whites into the batter, until a thick, smooth and airy consistency is achieved. Fill one side of your heated waffle iron with 250ml/9fl oz batter, close and cook for 1 minute, then turn the waffle iron over and cook on the other side for 2 minutes. If you’re using an electric waffle iron, you will obviously not be turning it over, so you may need to cook for a minute or so longer. Just follow the instructions that come with the iron in all cases. Ease the cooked waffle out of the waffle iron. Repeat until all the batter is used up. If you’re not keeping the waffles warm in the low oven (see recipe tip) each waffle should be eaten as soon as it comes out of the iron. Generously pour maple syrup over your waffle, and tumble a few berries alongside if wished. Heat the waffle iron according to instructions (some need to be lightly oiled before you start). Heat the waffle iron according to instructions (some need to be lightly oiled before you start). Pour the milk into a large measuring jug, add the egg yolks, oil and vanilla and beat together. Combine the flour, baking powder, sugar and salt in a large bowl. Pour the jug of wet ingredients into the bowl of dry ones and whisk together, making sure there are no lumps. Pour the milk into a large measuring jug, add the egg yolks, oil and vanilla and beat together. Combine the flour, baking powder, sugar and salt in a large bowl. Pour the jug of wet ingredients into the bowl of dry ones and whisk together, making sure there are no lumps. Put the egg whites into a clean bowl and whisk to stiff peaks. Slowly fold the egg whites into the batter, until a thick, smooth and airy consistency is achieved. Put the egg whites into a clean bowl and whisk to stiff peaks. Slowly fold the egg whites into the batter, until a thick, smooth and airy consistency is achieved. Fill one side of your heated waffle iron with 250ml/9fl oz batter, close and cook for 1 minute, then turn the waffle iron over and cook on the other side for 2 minutes. If you’re using an electric waffle iron, you will obviously not be turning it over, so you may need to cook for a minute or so longer. Just follow the instructions that come with the iron in all cases. Fill one side of your heated waffle iron with 250ml/9fl oz batter, close and cook for 1 minute, then turn the waffle iron over and cook on the other side for 2 minutes. If you’re using an electric waffle iron, you will obviously not be turning it over, so you may need to cook for a minute or so longer. Just follow the instructions that come with the iron in all cases. Ease the cooked waffle out of the waffle iron. Repeat until all the batter is used up. If you’re not keeping the waffles warm in the low oven (see recipe tip) each waffle should be eaten as soon as it comes out of the iron. Generously pour maple syrup over your waffle, and tumble a few berries alongside if wished. Ease the cooked waffle out of the waffle iron. Repeat until all the batter is used up. If you’re not keeping the waffles warm in the low oven (see recipe tip) each waffle should be eaten as soon as it comes out of the iron. Generously pour maple syrup over your waffle, and tumble a few berries alongside if wished. Recipe tips How long you cook the waffles for, as well as how many you make, will depend on the waffle iron you’re using. Mine is a sturdy, non-stick stove-top Belgian waffle iron, which takes 250ml/9fl oz of batter per batch; if you’re operating a different machine, follow the directions for quantities and cooking times that come with it. I advise you to preheat your oven to 120C/100C Fan/Gas ½ before you start so that you can pop the waffles on a wire rack over a baking tray as you make them, to keep them warm. This also helps to give them a lovely crisp crust. | {
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"title": "Nigella's waffle recipe recipe",
"content": "Waffles An average of 4.3 out of 5 stars from 55 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/waffles_82356_16x9.jpg I was watching an American TV show recently and missed a lot of the plot, as I was distracted by the amount of waffle-eating going on. I tried to prevent myself getting a waffle iron; I’d made that mistake once before. Reader, I didn’t succeed. But I vowed that this time I wouldn’t use it once then consign it to a cupboard under the stairs, and I’ve been as good as my word and have turned into something of a weekend waffler. 450ml/16fl oz full-fat milk 3 large free-range eggs, separated 125ml/4fl oz vegetable oil, plus extra for oiling if required1 tsp vanilla extract 225g/8oz plain flour 2 tsp baking powder 3 tbsp caster sugar ¼ tsp fine sea salt maple syrup, blueberries or other berries, to serve 450ml/16fl oz full-fat milk 3 large free-range eggs, separated 125ml/4fl oz vegetable oil, plus extra for oiling if required 1 tsp vanilla extract 225g/8oz plain flour 2 tsp baking powder 3 tbsp caster sugar ¼ tsp fine sea salt maple syrup, blueberries or other berries, to serve Method Heat the waffle iron according to instructions (some need to be lightly oiled before you start). Pour the milk into a large measuring jug, add the egg yolks, oil and vanilla and beat together. Combine the flour, baking powder, sugar and salt in a large bowl. Pour the jug of wet ingredients into the bowl of dry ones and whisk together, making sure there are no lumps.Put the egg whites into a clean bowl and whisk to stiff peaks. Slowly fold the egg whites into the batter, until a thick, smooth and airy consistency is achieved. Fill one side of your heated waffle iron with 250ml/9fl oz batter, close and cook for 1 minute, then turn the waffle iron over and cook on the other side for 2 minutes. If you’re using an electric waffle iron, you will obviously not be turning it over, so you may need to cook for a minute or so longer. Just follow the instructions that come with the iron in all cases. Ease the cooked waffle out of the waffle iron. Repeat until all the batter is used up. If you’re not keeping the waffles warm in the low oven (see recipe tip) each waffle should be eaten as soon as it comes out of the iron. Generously pour maple syrup over your waffle, and tumble a few berries alongside if wished. Heat the waffle iron according to instructions (some need to be lightly oiled before you start). Heat the waffle iron according to instructions (some need to be lightly oiled before you start). Pour the milk into a large measuring jug, add the egg yolks, oil and vanilla and beat together. Combine the flour, baking powder, sugar and salt in a large bowl. Pour the jug of wet ingredients into the bowl of dry ones and whisk together, making sure there are no lumps. Pour the milk into a large measuring jug, add the egg yolks, oil and vanilla and beat together. Combine the flour, baking powder, sugar and salt in a large bowl. Pour the jug of wet ingredients into the bowl of dry ones and whisk together, making sure there are no lumps. Put the egg whites into a clean bowl and whisk to stiff peaks. Slowly fold the egg whites into the batter, until a thick, smooth and airy consistency is achieved. Put the egg whites into a clean bowl and whisk to stiff peaks. Slowly fold the egg whites into the batter, until a thick, smooth and airy consistency is achieved. Fill one side of your heated waffle iron with 250ml/9fl oz batter, close and cook for 1 minute, then turn the waffle iron over and cook on the other side for 2 minutes. If you’re using an electric waffle iron, you will obviously not be turning it over, so you may need to cook for a minute or so longer. Just follow the instructions that come with the iron in all cases. Fill one side of your heated waffle iron with 250ml/9fl oz batter, close and cook for 1 minute, then turn the waffle iron over and cook on the other side for 2 minutes. If you’re using an electric waffle iron, you will obviously not be turning it over, so you may need to cook for a minute or so longer. Just follow the instructions that come with the iron in all cases. Ease the cooked waffle out of the waffle iron. Repeat until all the batter is used up. If you’re not keeping the waffles warm in the low oven (see recipe tip) each waffle should be eaten as soon as it comes out of the iron. Generously pour maple syrup over your waffle, and tumble a few berries alongside if wished. Ease the cooked waffle out of the waffle iron. Repeat until all the batter is used up. If you’re not keeping the waffles warm in the low oven (see recipe tip) each waffle should be eaten as soon as it comes out of the iron. Generously pour maple syrup over your waffle, and tumble a few berries alongside if wished. Recipe tips How long you cook the waffles for, as well as how many you make, will depend on the waffle iron you’re using. Mine is a sturdy, non-stick stove-top Belgian waffle iron, which takes 250ml/9fl oz of batter per batch; if you’re operating a different machine, follow the directions for quantities and cooking times that come with it. I advise you to preheat your oven to 120C/100C Fan/Gas ½ before you start so that you can pop the waffles on a wire rack over a baking tray as you make them, to keep them warm. This also helps to give them a lovely crisp crust."
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} | 69616fc7a5cfae362b1a2b557986405c8ad70279dc927a356f675dbefd468639 | Mediterranean filo pastry pie recipe
Preheat the oven to 200C/400F/Gas 6. Remove the filo pastry sheets from their packaging and place them on a clean work surface. Keep them covered with a clean, damp cloth while you're working, to stop the pastry from drying out.For the filling, heat half of the olive oil in a frying pan. Add the sliced the onion and gently fry for 5-6 minutes over a medium heat, until lightly browned and softened.Heat the remaining olive oil in a large, heavy-bottomed pan. Add the spinach and cook, uncovered, for a few minutes, until it wilts. When the spinach is cooked, place it in a colander set over a bowl to drain and cool. Discard any liquid that comes out.Remove the fried onions from the frying pan and place on a plate to cool.With a sharp knife, trim the filo pastry sheets to a size just smaller than your baking sheet. Place a sheet of filo pastry on the baking sheet and brush with some of the melted butter, using a pastry brush. Repeat with four more filo sheets, brushing with butter as you go. This will be the base of the pie. Cover the remaining five filo pastry sheets with a clean cloth.When the spinach has cooled, place it into a large bowl. Grate in some fresh nutmeg and season with salt and freshly ground black pepper. Stir in the sultanas, the cooled onions and the pine nuts.Crumble the feta into the mixture and mix together well. Beat the eggs together in a clean bowl. Add some of the egg mixture to the spinach mixture. Add just enough so that the mixture is moist but not runny (you may not use all of the beaten egg).To assemble the pie, spoon the spinach and feta mixture onto the prepared filo pastry base. Leave an empty 'frame' around the edge of about 4cm/1½in on each side.Fold the four edges of the pastry in towards the middle to enclose the filling.To make the top of the pie, trim the remaining five sheets of filo pastry to the size of the base with its folded-in edges. Brush one of the filo sheets with some of the remaining melted butter and place on top of the spinach and cheese mixture. Repeat with the remaining four sheets, brushing with melted butter as you go.Brush the top layer of filo pastry with the last of the melted butter. Lightly score the top of the pie with a sharp knife. Bake it in the preheated oven for 45-50 minutes, or until the filo pastry crust is a deep golden-brown.Serve slices of the pie with a rocket salad. Preheat the oven to 200C/400F/Gas 6. Remove the filo pastry sheets from their packaging and place them on a clean work surface. Keep them covered with a clean, damp cloth while you're working, to stop the pastry from drying out. Preheat the oven to 200C/400F/Gas 6. Remove the filo pastry sheets from their packaging and place them on a clean work surface. Keep them covered with a clean, damp cloth while you're working, to stop the pastry from drying out. For the filling, heat half of the olive oil in a frying pan. Add the sliced the onion and gently fry for 5-6 minutes over a medium heat, until lightly browned and softened. For the filling, heat half of the olive oil in a frying pan. Add the sliced the onion and gently fry for 5-6 minutes over a medium heat, until lightly browned and softened. Heat the remaining olive oil in a large, heavy-bottomed pan. Add the spinach and cook, uncovered, for a few minutes, until it wilts. When the spinach is cooked, place it in a colander set over a bowl to drain and cool. Discard any liquid that comes out. Heat the remaining olive oil in a large, heavy-bottomed pan. Add the spinach and cook, uncovered, for a few minutes, until it wilts. When the spinach is cooked, place it in a colander set over a bowl to drain and cool. Discard any liquid that comes out. Remove the fried onions from the frying pan and place on a plate to cool. Remove the fried onions from the frying pan and place on a plate to cool. With a sharp knife, trim the filo pastry sheets to a size just smaller than your baking sheet. Place a sheet of filo pastry on the baking sheet and brush with some of the melted butter, using a pastry brush. Repeat with four more filo sheets, brushing with butter as you go. This will be the base of the pie. Cover the remaining five filo pastry sheets with a clean cloth. With a sharp knife, trim the filo pastry sheets to a size just smaller than your baking sheet. Place a sheet of filo pastry on the baking sheet and brush with some of the melted butter, using a pastry brush. Repeat with four more filo sheets, brushing with butter as you go. This will be the base of the pie. Cover the remaining five filo pastry sheets with a clean cloth. When the spinach has cooled, place it into a large bowl. Grate in some fresh nutmeg and season with salt and freshly ground black pepper. Stir in the sultanas, the cooled onions and the pine nuts. When the spinach has cooled, place it into a large bowl. Grate in some fresh nutmeg and season with salt and freshly ground black pepper. Stir in the sultanas, the cooled onions and the pine nuts. Crumble the feta into the mixture and mix together well. Beat the eggs together in a clean bowl. Add some of the egg mixture to the spinach mixture. Add just enough so that the mixture is moist but not runny (you may not use all of the beaten egg). Crumble the feta into the mixture and mix together well. Beat the eggs together in a clean bowl. Add some of the egg mixture to the spinach mixture. Add just enough so that the mixture is moist but not runny (you may not use all of the beaten egg). To assemble the pie, spoon the spinach and feta mixture onto the prepared filo pastry base. Leave an empty 'frame' around the edge of about 4cm/1½in on each side. To assemble the pie, spoon the spinach and feta mixture onto the prepared filo pastry base. Leave an empty 'frame' around the edge of about 4cm/1½in on each side. Fold the four edges of the pastry in towards the middle to enclose the filling. Fold the four edges of the pastry in towards the middle to enclose the filling. To make the top of the pie, trim the remaining five sheets of filo pastry to the size of the base with its folded-in edges. Brush one of the filo sheets with some of the remaining melted butter and place on top of the spinach and cheese mixture. Repeat with the remaining four sheets, brushing with melted butter as you go. To make the top of the pie, trim the remaining five sheets of filo pastry to the size of the base with its folded-in edges. Brush one of the filo sheets with some of the remaining melted butter and place on top of the spinach and cheese mixture. Repeat with the remaining four sheets, brushing with melted butter as you go. Brush the top layer of filo pastry with the last of the melted butter. Lightly score the top of the pie with a sharp knife. Bake it in the preheated oven for 45-50 minutes, or until the filo pastry crust is a deep golden-brown. Brush the top layer of filo pastry with the last of the melted butter. Lightly score the top of the pie with a sharp knife. Bake it in the preheated oven for 45-50 minutes, or until the filo pastry crust is a deep golden-brown. Serve slices of the pie with a rocket salad. Serve slices of the pie with a rocket salad. | {
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"title": "Mediterranean filo pastry pie recipe",
"content": "Preheat the oven to 200C/400F/Gas 6. Remove the filo pastry sheets from their packaging and place them on a clean work surface. Keep them covered with a clean, damp cloth while you're working, to stop the pastry from drying out.For the filling, heat half of the olive oil in a frying pan. Add the sliced the onion and gently fry for 5-6 minutes over a medium heat, until lightly browned and softened.Heat the remaining olive oil in a large, heavy-bottomed pan. Add the spinach and cook, uncovered, for a few minutes, until it wilts. When the spinach is cooked, place it in a colander set over a bowl to drain and cool. Discard any liquid that comes out.Remove the fried onions from the frying pan and place on a plate to cool.With a sharp knife, trim the filo pastry sheets to a size just smaller than your baking sheet. Place a sheet of filo pastry on the baking sheet and brush with some of the melted butter, using a pastry brush. Repeat with four more filo sheets, brushing with butter as you go. This will be the base of the pie. Cover the remaining five filo pastry sheets with a clean cloth.When the spinach has cooled, place it into a large bowl. Grate in some fresh nutmeg and season with salt and freshly ground black pepper. Stir in the sultanas, the cooled onions and the pine nuts.Crumble the feta into the mixture and mix together well. Beat the eggs together in a clean bowl. Add some of the egg mixture to the spinach mixture. Add just enough so that the mixture is moist but not runny (you may not use all of the beaten egg).To assemble the pie, spoon the spinach and feta mixture onto the prepared filo pastry base. Leave an empty 'frame' around the edge of about 4cm/1½in on each side.Fold the four edges of the pastry in towards the middle to enclose the filling.To make the top of the pie, trim the remaining five sheets of filo pastry to the size of the base with its folded-in edges. Brush one of the filo sheets with some of the remaining melted butter and place on top of the spinach and cheese mixture. Repeat with the remaining four sheets, brushing with melted butter as you go.Brush the top layer of filo pastry with the last of the melted butter. Lightly score the top of the pie with a sharp knife. Bake it in the preheated oven for 45-50 minutes, or until the filo pastry crust is a deep golden-brown.Serve slices of the pie with a rocket salad. Preheat the oven to 200C/400F/Gas 6. Remove the filo pastry sheets from their packaging and place them on a clean work surface. Keep them covered with a clean, damp cloth while you're working, to stop the pastry from drying out. Preheat the oven to 200C/400F/Gas 6. Remove the filo pastry sheets from their packaging and place them on a clean work surface. Keep them covered with a clean, damp cloth while you're working, to stop the pastry from drying out. For the filling, heat half of the olive oil in a frying pan. Add the sliced the onion and gently fry for 5-6 minutes over a medium heat, until lightly browned and softened. For the filling, heat half of the olive oil in a frying pan. Add the sliced the onion and gently fry for 5-6 minutes over a medium heat, until lightly browned and softened. Heat the remaining olive oil in a large, heavy-bottomed pan. Add the spinach and cook, uncovered, for a few minutes, until it wilts. When the spinach is cooked, place it in a colander set over a bowl to drain and cool. Discard any liquid that comes out. Heat the remaining olive oil in a large, heavy-bottomed pan. Add the spinach and cook, uncovered, for a few minutes, until it wilts. When the spinach is cooked, place it in a colander set over a bowl to drain and cool. Discard any liquid that comes out. Remove the fried onions from the frying pan and place on a plate to cool. Remove the fried onions from the frying pan and place on a plate to cool. With a sharp knife, trim the filo pastry sheets to a size just smaller than your baking sheet. Place a sheet of filo pastry on the baking sheet and brush with some of the melted butter, using a pastry brush. Repeat with four more filo sheets, brushing with butter as you go. This will be the base of the pie. Cover the remaining five filo pastry sheets with a clean cloth. With a sharp knife, trim the filo pastry sheets to a size just smaller than your baking sheet. Place a sheet of filo pastry on the baking sheet and brush with some of the melted butter, using a pastry brush. Repeat with four more filo sheets, brushing with butter as you go. This will be the base of the pie. Cover the remaining five filo pastry sheets with a clean cloth. When the spinach has cooled, place it into a large bowl. Grate in some fresh nutmeg and season with salt and freshly ground black pepper. Stir in the sultanas, the cooled onions and the pine nuts. When the spinach has cooled, place it into a large bowl. Grate in some fresh nutmeg and season with salt and freshly ground black pepper. Stir in the sultanas, the cooled onions and the pine nuts. Crumble the feta into the mixture and mix together well. Beat the eggs together in a clean bowl. Add some of the egg mixture to the spinach mixture. Add just enough so that the mixture is moist but not runny (you may not use all of the beaten egg). Crumble the feta into the mixture and mix together well. Beat the eggs together in a clean bowl. Add some of the egg mixture to the spinach mixture. Add just enough so that the mixture is moist but not runny (you may not use all of the beaten egg). To assemble the pie, spoon the spinach and feta mixture onto the prepared filo pastry base. Leave an empty 'frame' around the edge of about 4cm/1½in on each side. To assemble the pie, spoon the spinach and feta mixture onto the prepared filo pastry base. Leave an empty 'frame' around the edge of about 4cm/1½in on each side. Fold the four edges of the pastry in towards the middle to enclose the filling. Fold the four edges of the pastry in towards the middle to enclose the filling. To make the top of the pie, trim the remaining five sheets of filo pastry to the size of the base with its folded-in edges. Brush one of the filo sheets with some of the remaining melted butter and place on top of the spinach and cheese mixture. Repeat with the remaining four sheets, brushing with melted butter as you go. To make the top of the pie, trim the remaining five sheets of filo pastry to the size of the base with its folded-in edges. Brush one of the filo sheets with some of the remaining melted butter and place on top of the spinach and cheese mixture. Repeat with the remaining four sheets, brushing with melted butter as you go. Brush the top layer of filo pastry with the last of the melted butter. Lightly score the top of the pie with a sharp knife. Bake it in the preheated oven for 45-50 minutes, or until the filo pastry crust is a deep golden-brown. Brush the top layer of filo pastry with the last of the melted butter. Lightly score the top of the pie with a sharp knife. Bake it in the preheated oven for 45-50 minutes, or until the filo pastry crust is a deep golden-brown. Serve slices of the pie with a rocket salad. Serve slices of the pie with a rocket salad."
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} | c38d8c872abdf47774b4bd307e5a05cd8a043db4dfa517e64cf4bfa7678dde0d | Hollywood’s temptation recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hollywoods_temptation_10953_16x9.jpg This recipe is based on a Swedish gratin-style dish called Janssen’s temptation, which pairs potatoes with sprats or anchovies. I like to use hot-smoked Scottish salmon instead, combining it with thinly sliced potatoes, sweet onions and cream then encasing the whole lot in crisp filo pastry to give a contrasting texture. 75g/2½oz unsalted butter, plus extra for greasing1 large onion, thinly slicedsalt and black pepper800g/1lb 12oz waxy potatoes (such as Maris Peer), peeled and thinly sliced500ml/18fl oz whole milk (enough to cover the potatoes for cooking)4 large sheets filo pastry (about 25x40cm/10x16in each)400g/14oz flaked, deboned hot-smoked salmon 100ml/3½fl oz double cream 75g/2½oz unsalted butter, plus extra for greasing 1 large onion, thinly sliced salt and black pepper 800g/1lb 12oz waxy potatoes (such as Maris Peer), peeled and thinly sliced 500ml/18fl oz whole milk (enough to cover the potatoes for cooking) 4 large sheets filo pastry (about 25x40cm/10x16in each) 400g/14oz flaked, deboned hot-smoked salmon 100ml/3½fl oz double cream Method Preheat the oven to 200C/400F/Gas 6 and put a lipped baking tray (as the pie may leak a little butter) on the middle shelf to heat up. Use a little butter to grease a 20cm/8in springform cake tin (about 7cm/2¾in deep).Heat 25g/1oz of the butter in a large frying pan. Add the onion and gently fry over a low heat for around 20 minutes, stirring often, until very soft and golden-brown. Season with a little salt and pepper and set aside.Put the sliced potatoes in a large saucepan and cover with the milk. Bring to the boil, lower the heat and simmer for about five minutes, or until the potatoes are just tender but not cooked through. Drain the potatoes, reserving 100ml/3½fl oz of the milk.Melt the remaining butter. Put one sheet of filo pastry in the cake tin, leaving the excess hanging over the side. Brush lightly with the melted butter then turn the tin slightly and repeat with the rest of the sheets.Put one-third of the potatoes into the pastry-lined tin and season with a little salt and pepper. Follow with half the onions and then half the flaked fish. Repeat these layers, then finish off with the final third of potato.Mix the reserved milk with the cream and pour over the filling.Fold the overhanging pastry back over the filling to enclose it, and brush the top of the pie with melted butter. Place the pie on the hot baking tray in the oven and bake for 30–35 minutes, or until the filo is crisp and golden-brown.Leave the pie to stand for 30 minutes or so – it’s best eaten warm or at room temperature – then transfer to a deep plate before slicing. Preheat the oven to 200C/400F/Gas 6 and put a lipped baking tray (as the pie may leak a little butter) on the middle shelf to heat up. Use a little butter to grease a 20cm/8in springform cake tin (about 7cm/2¾in deep). Preheat the oven to 200C/400F/Gas 6 and put a lipped baking tray (as the pie may leak a little butter) on the middle shelf to heat up. Use a little butter to grease a 20cm/8in springform cake tin (about 7cm/2¾in deep). Heat 25g/1oz of the butter in a large frying pan. Add the onion and gently fry over a low heat for around 20 minutes, stirring often, until very soft and golden-brown. Season with a little salt and pepper and set aside. Heat 25g/1oz of the butter in a large frying pan. Add the onion and gently fry over a low heat for around 20 minutes, stirring often, until very soft and golden-brown. Season with a little salt and pepper and set aside. Put the sliced potatoes in a large saucepan and cover with the milk. Bring to the boil, lower the heat and simmer for about five minutes, or until the potatoes are just tender but not cooked through. Put the sliced potatoes in a large saucepan and cover with the milk. Bring to the boil, lower the heat and simmer for about five minutes, or until the potatoes are just tender but not cooked through. Drain the potatoes, reserving 100ml/3½fl oz of the milk. Drain the potatoes, reserving 100ml/3½fl oz of the milk. Melt the remaining butter. Put one sheet of filo pastry in the cake tin, leaving the excess hanging over the side. Brush lightly with the melted butter then turn the tin slightly and repeat with the rest of the sheets. Melt the remaining butter. Put one sheet of filo pastry in the cake tin, leaving the excess hanging over the side. Brush lightly with the melted butter then turn the tin slightly and repeat with the rest of the sheets. Put one-third of the potatoes into the pastry-lined tin and season with a little salt and pepper. Follow with half the onions and then half the flaked fish. Repeat these layers, then finish off with the final third of potato. Put one-third of the potatoes into the pastry-lined tin and season with a little salt and pepper. Follow with half the onions and then half the flaked fish. Repeat these layers, then finish off with the final third of potato. Mix the reserved milk with the cream and pour over the filling. Mix the reserved milk with the cream and pour over the filling. Fold the overhanging pastry back over the filling to enclose it, and brush the top of the pie with melted butter. Place the pie on the hot baking tray in the oven and bake for 30–35 minutes, or until the filo is crisp and golden-brown. Fold the overhanging pastry back over the filling to enclose it, and brush the top of the pie with melted butter. Place the pie on the hot baking tray in the oven and bake for 30–35 minutes, or until the filo is crisp and golden-brown. Leave the pie to stand for 30 minutes or so – it’s best eaten warm or at room temperature – then transfer to a deep plate before slicing. Leave the pie to stand for 30 minutes or so – it’s best eaten warm or at room temperature – then transfer to a deep plate before slicing. | {
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"title": "Hollywood’s temptation recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hollywoods_temptation_10953_16x9.jpg This recipe is based on a Swedish gratin-style dish called Janssen’s temptation, which pairs potatoes with sprats or anchovies. I like to use hot-smoked Scottish salmon instead, combining it with thinly sliced potatoes, sweet onions and cream then encasing the whole lot in crisp filo pastry to give a contrasting texture. 75g/2½oz unsalted butter, plus extra for greasing1 large onion, thinly slicedsalt and black pepper800g/1lb 12oz waxy potatoes (such as Maris Peer), peeled and thinly sliced500ml/18fl oz whole milk (enough to cover the potatoes for cooking)4 large sheets filo pastry (about 25x40cm/10x16in each)400g/14oz flaked, deboned hot-smoked salmon 100ml/3½fl oz double cream 75g/2½oz unsalted butter, plus extra for greasing 1 large onion, thinly sliced salt and black pepper 800g/1lb 12oz waxy potatoes (such as Maris Peer), peeled and thinly sliced 500ml/18fl oz whole milk (enough to cover the potatoes for cooking) 4 large sheets filo pastry (about 25x40cm/10x16in each) 400g/14oz flaked, deboned hot-smoked salmon 100ml/3½fl oz double cream Method Preheat the oven to 200C/400F/Gas 6 and put a lipped baking tray (as the pie may leak a little butter) on the middle shelf to heat up. Use a little butter to grease a 20cm/8in springform cake tin (about 7cm/2¾in deep).Heat 25g/1oz of the butter in a large frying pan. Add the onion and gently fry over a low heat for around 20 minutes, stirring often, until very soft and golden-brown. Season with a little salt and pepper and set aside.Put the sliced potatoes in a large saucepan and cover with the milk. Bring to the boil, lower the heat and simmer for about five minutes, or until the potatoes are just tender but not cooked through. Drain the potatoes, reserving 100ml/3½fl oz of the milk.Melt the remaining butter. Put one sheet of filo pastry in the cake tin, leaving the excess hanging over the side. Brush lightly with the melted butter then turn the tin slightly and repeat with the rest of the sheets.Put one-third of the potatoes into the pastry-lined tin and season with a little salt and pepper. Follow with half the onions and then half the flaked fish. Repeat these layers, then finish off with the final third of potato.Mix the reserved milk with the cream and pour over the filling.Fold the overhanging pastry back over the filling to enclose it, and brush the top of the pie with melted butter. Place the pie on the hot baking tray in the oven and bake for 30–35 minutes, or until the filo is crisp and golden-brown.Leave the pie to stand for 30 minutes or so – it’s best eaten warm or at room temperature – then transfer to a deep plate before slicing. Preheat the oven to 200C/400F/Gas 6 and put a lipped baking tray (as the pie may leak a little butter) on the middle shelf to heat up. Use a little butter to grease a 20cm/8in springform cake tin (about 7cm/2¾in deep). Preheat the oven to 200C/400F/Gas 6 and put a lipped baking tray (as the pie may leak a little butter) on the middle shelf to heat up. Use a little butter to grease a 20cm/8in springform cake tin (about 7cm/2¾in deep). Heat 25g/1oz of the butter in a large frying pan. Add the onion and gently fry over a low heat for around 20 minutes, stirring often, until very soft and golden-brown. Season with a little salt and pepper and set aside. Heat 25g/1oz of the butter in a large frying pan. Add the onion and gently fry over a low heat for around 20 minutes, stirring often, until very soft and golden-brown. Season with a little salt and pepper and set aside. Put the sliced potatoes in a large saucepan and cover with the milk. Bring to the boil, lower the heat and simmer for about five minutes, or until the potatoes are just tender but not cooked through. Put the sliced potatoes in a large saucepan and cover with the milk. Bring to the boil, lower the heat and simmer for about five minutes, or until the potatoes are just tender but not cooked through. Drain the potatoes, reserving 100ml/3½fl oz of the milk. Drain the potatoes, reserving 100ml/3½fl oz of the milk. Melt the remaining butter. Put one sheet of filo pastry in the cake tin, leaving the excess hanging over the side. Brush lightly with the melted butter then turn the tin slightly and repeat with the rest of the sheets. Melt the remaining butter. Put one sheet of filo pastry in the cake tin, leaving the excess hanging over the side. Brush lightly with the melted butter then turn the tin slightly and repeat with the rest of the sheets. Put one-third of the potatoes into the pastry-lined tin and season with a little salt and pepper. Follow with half the onions and then half the flaked fish. Repeat these layers, then finish off with the final third of potato. Put one-third of the potatoes into the pastry-lined tin and season with a little salt and pepper. Follow with half the onions and then half the flaked fish. Repeat these layers, then finish off with the final third of potato. Mix the reserved milk with the cream and pour over the filling. Mix the reserved milk with the cream and pour over the filling. Fold the overhanging pastry back over the filling to enclose it, and brush the top of the pie with melted butter. Place the pie on the hot baking tray in the oven and bake for 30–35 minutes, or until the filo is crisp and golden-brown. Fold the overhanging pastry back over the filling to enclose it, and brush the top of the pie with melted butter. Place the pie on the hot baking tray in the oven and bake for 30–35 minutes, or until the filo is crisp and golden-brown. Leave the pie to stand for 30 minutes or so – it’s best eaten warm or at room temperature – then transfer to a deep plate before slicing. Leave the pie to stand for 30 minutes or so – it’s best eaten warm or at room temperature – then transfer to a deep plate before slicing."
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} | dd31a73730b2e48effa98aebf5391850ce3d1f505493597f91b7959308233e1d | Masala chai baklava recipe
An average of 5.0 out of 5 stars from 1 rating Tea-scented baklava topped with flaked almonds and cashew nuts. Fresh ginger adds a refreshing note and a spicy kick. 100g/3½oz toasted flaked almonds100g/3½oz cashew nuts½ tsp cardamom seeds, ground 100g/3½oz toasted flaked almonds 100g/3½oz cashew nuts ½ tsp cardamom seeds, ground 300g/10½oz granulated sugar100g/3½oz clear honey3 breakfast tea bags ¼ tsp cardamom seeds2½cm/1in piece fresh root ginger, finely chopped 300g/10½oz granulated sugar 100g/3½oz clear honey 3 breakfast tea bags ¼ tsp cardamom seeds 2½cm/1in piece fresh root ginger, finely chopped 12 sheets ready-made filo pastry 75g/2½oz unsalted butter, melted 12 sheets ready-made filo pastry 75g/2½oz unsalted butter, melted Method For the filling, combine the almonds, cashews and cardamom in a blender and pulse until finely chopped. Set aside.To make the syrup, combine the sugar, honey, tea bags, cardamom and ginger with 200ml/7fll oz water in a medium saucepan and heat until the sugar is dissolved. Lower the heat and simmer for 15-20 minutes then set aside to cool.When the syrup has reached a safe temperature, sieve the syrup and leave to cool completely in the freezer. Preheat the oven to 180C/350F/Gas 4 and grease a baking tray with butter.Brush a sheet of pastry with butter then fold it over. Spread about a tablespoon of the filling mixture over it, leaving a 5mm/¼in border on all sides. Starting at one of the long edges, roll up the filo into a long cylinder shape. Brush generously with butter and roll the cylinder into a tight spiral. Brush with butter again and place on the prepared baking tray. Repeat the process with the remaining sheets of filo and place them next to each other in the baking tray. Bake for 50 minutes, or until golden-brown.When cooked, spoon half the syrup all over the baklavas. Leave for five minutes and then spoon over the remaining syrup. Let the baklava cool a little, then serve. For the filling, combine the almonds, cashews and cardamom in a blender and pulse until finely chopped. Set aside. For the filling, combine the almonds, cashews and cardamom in a blender and pulse until finely chopped. Set aside. To make the syrup, combine the sugar, honey, tea bags, cardamom and ginger with 200ml/7fll oz water in a medium saucepan and heat until the sugar is dissolved. Lower the heat and simmer for 15-20 minutes then set aside to cool. To make the syrup, combine the sugar, honey, tea bags, cardamom and ginger with 200ml/7fll oz water in a medium saucepan and heat until the sugar is dissolved. Lower the heat and simmer for 15-20 minutes then set aside to cool. When the syrup has reached a safe temperature, sieve the syrup and leave to cool completely in the freezer. When the syrup has reached a safe temperature, sieve the syrup and leave to cool completely in the freezer. Preheat the oven to 180C/350F/Gas 4 and grease a baking tray with butter. Preheat the oven to 180C/350F/Gas 4 and grease a baking tray with butter. Brush a sheet of pastry with butter then fold it over. Spread about a tablespoon of the filling mixture over it, leaving a 5mm/¼in border on all sides. Brush a sheet of pastry with butter then fold it over. Spread about a tablespoon of the filling mixture over it, leaving a 5mm/¼in border on all sides. Starting at one of the long edges, roll up the filo into a long cylinder shape. Brush generously with butter and roll the cylinder into a tight spiral. Brush with butter again and place on the prepared baking tray. Repeat the process with the remaining sheets of filo and place them next to each other in the baking tray. Starting at one of the long edges, roll up the filo into a long cylinder shape. Brush generously with butter and roll the cylinder into a tight spiral. Brush with butter again and place on the prepared baking tray. Repeat the process with the remaining sheets of filo and place them next to each other in the baking tray. Bake for 50 minutes, or until golden-brown. Bake for 50 minutes, or until golden-brown. When cooked, spoon half the syrup all over the baklavas. Leave for five minutes and then spoon over the remaining syrup. Let the baklava cool a little, then serve. When cooked, spoon half the syrup all over the baklavas. Leave for five minutes and then spoon over the remaining syrup. Let the baklava cool a little, then serve. | {
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"title": "Masala chai baklava recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Tea-scented baklava topped with flaked almonds and cashew nuts. Fresh ginger adds a refreshing note and a spicy kick. 100g/3½oz toasted flaked almonds100g/3½oz cashew nuts½ tsp cardamom seeds, ground 100g/3½oz toasted flaked almonds 100g/3½oz cashew nuts ½ tsp cardamom seeds, ground 300g/10½oz granulated sugar100g/3½oz clear honey3 breakfast tea bags ¼ tsp cardamom seeds2½cm/1in piece fresh root ginger, finely chopped 300g/10½oz granulated sugar 100g/3½oz clear honey 3 breakfast tea bags ¼ tsp cardamom seeds 2½cm/1in piece fresh root ginger, finely chopped 12 sheets ready-made filo pastry 75g/2½oz unsalted butter, melted 12 sheets ready-made filo pastry 75g/2½oz unsalted butter, melted Method For the filling, combine the almonds, cashews and cardamom in a blender and pulse until finely chopped. Set aside.To make the syrup, combine the sugar, honey, tea bags, cardamom and ginger with 200ml/7fll oz water in a medium saucepan and heat until the sugar is dissolved. Lower the heat and simmer for 15-20 minutes then set aside to cool.When the syrup has reached a safe temperature, sieve the syrup and leave to cool completely in the freezer. Preheat the oven to 180C/350F/Gas 4 and grease a baking tray with butter.Brush a sheet of pastry with butter then fold it over. Spread about a tablespoon of the filling mixture over it, leaving a 5mm/¼in border on all sides. Starting at one of the long edges, roll up the filo into a long cylinder shape. Brush generously with butter and roll the cylinder into a tight spiral. Brush with butter again and place on the prepared baking tray. Repeat the process with the remaining sheets of filo and place them next to each other in the baking tray. Bake for 50 minutes, or until golden-brown.When cooked, spoon half the syrup all over the baklavas. Leave for five minutes and then spoon over the remaining syrup. Let the baklava cool a little, then serve. For the filling, combine the almonds, cashews and cardamom in a blender and pulse until finely chopped. Set aside. For the filling, combine the almonds, cashews and cardamom in a blender and pulse until finely chopped. Set aside. To make the syrup, combine the sugar, honey, tea bags, cardamom and ginger with 200ml/7fll oz water in a medium saucepan and heat until the sugar is dissolved. Lower the heat and simmer for 15-20 minutes then set aside to cool. To make the syrup, combine the sugar, honey, tea bags, cardamom and ginger with 200ml/7fll oz water in a medium saucepan and heat until the sugar is dissolved. Lower the heat and simmer for 15-20 minutes then set aside to cool. When the syrup has reached a safe temperature, sieve the syrup and leave to cool completely in the freezer. When the syrup has reached a safe temperature, sieve the syrup and leave to cool completely in the freezer. Preheat the oven to 180C/350F/Gas 4 and grease a baking tray with butter. Preheat the oven to 180C/350F/Gas 4 and grease a baking tray with butter. Brush a sheet of pastry with butter then fold it over. Spread about a tablespoon of the filling mixture over it, leaving a 5mm/¼in border on all sides. Brush a sheet of pastry with butter then fold it over. Spread about a tablespoon of the filling mixture over it, leaving a 5mm/¼in border on all sides. Starting at one of the long edges, roll up the filo into a long cylinder shape. Brush generously with butter and roll the cylinder into a tight spiral. Brush with butter again and place on the prepared baking tray. Repeat the process with the remaining sheets of filo and place them next to each other in the baking tray. Starting at one of the long edges, roll up the filo into a long cylinder shape. Brush generously with butter and roll the cylinder into a tight spiral. Brush with butter again and place on the prepared baking tray. Repeat the process with the remaining sheets of filo and place them next to each other in the baking tray. Bake for 50 minutes, or until golden-brown. Bake for 50 minutes, or until golden-brown. When cooked, spoon half the syrup all over the baklavas. Leave for five minutes and then spoon over the remaining syrup. Let the baklava cool a little, then serve. When cooked, spoon half the syrup all over the baklavas. Leave for five minutes and then spoon over the remaining syrup. Let the baklava cool a little, then serve."
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} | 7e4c63e9f1106caca658242c9ac8112fa3f3b4269b5a32176980ec9197e65412 | Potato, cheese and spinach filo pie recipe
An average of 4.7 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/potato_cheese_and_30371_16x9.jpg Layers of crisp filo pastry, buttery spinach, cream and cheddar make for a hearty, family-friendly vegetarian pie. 600g/1lb 5oz potatoes, peeled260g/9½ oz spinach, washed 25g/1oz butter 1 large onion, sliced175ml/6fl oz double cream 1 large egg or 2 medium, beaten½–1 tsp English or Dijon mustard 7–8 filo pastry sheets50g/1¾oz butter, melted175g/6oz mature or vintage cheddar, coarsely gratedsalt and freshly ground black peppergreen beans or green salad, to serve 600g/1lb 5oz potatoes, peeled 260g/9½ oz spinach, washed 25g/1oz butter 1 large onion, sliced 175ml/6fl oz double cream 1 large egg or 2 medium, beaten ½–1 tsp English or Dijon mustard 7–8 filo pastry sheets 50g/1¾oz butter, melted 175g/6oz mature or vintage cheddar, coarsely grated salt and freshly ground black pepper green beans or green salad, to serve Method Cook the potatoes in a large saucepan of salted water until tender, drain and leave to cool. Cut them into slices 5–6mm thick and set aside.Wilt the spinach in a large saucepan, then squeeze out as much liquid as possible. Set asideHeat the butter in a small saucepan, add the onion and fry until soft and golden.In a bowl, mix the cream with the egg and mustard and season with black pepper.Preheat the oven to 210C/190C Fan/Gas 6. Take a 23–25cm pie dish and layer four sheets of filo in the base, brushing each sheet with melted butter and alternating directions. Allow the excess to overhang the sides. Add half the sliced potato, scatter over some onion and spinach, then add half the cream mixture and cheese. Season with salt and pepper. Repeat with the remaining potato, spinach and onion, season again with salt and pepper and top with the remaining cream and cheese. Fold over the overhanging filo and then top with a further two or three sheets of filo, again brushing each one with melted butter. Brush the top of the pie with butter. Bake for 10 minutes in the preheated oven, then cover the top with a sheet of foil to prevent it burning. Turn the oven down to 190C/170C Fan/Gas 5 and cook for a further 20–25 minutes until heated right through. Leave to cool in the tin for 5–10 minutes before serving with green beans or green salad. Cook the potatoes in a large saucepan of salted water until tender, drain and leave to cool. Cut them into slices 5–6mm thick and set aside. Cook the potatoes in a large saucepan of salted water until tender, drain and leave to cool. Cut them into slices 5–6mm thick and set aside. Wilt the spinach in a large saucepan, then squeeze out as much liquid as possible. Set aside Wilt the spinach in a large saucepan, then squeeze out as much liquid as possible. Set aside Heat the butter in a small saucepan, add the onion and fry until soft and golden. Heat the butter in a small saucepan, add the onion and fry until soft and golden. In a bowl, mix the cream with the egg and mustard and season with black pepper. In a bowl, mix the cream with the egg and mustard and season with black pepper. Preheat the oven to 210C/190C Fan/Gas 6. Preheat the oven to 210C/190C Fan/Gas 6. Take a 23–25cm pie dish and layer four sheets of filo in the base, brushing each sheet with melted butter and alternating directions. Allow the excess to overhang the sides. Take a 23–25cm pie dish and layer four sheets of filo in the base, brushing each sheet with melted butter and alternating directions. Allow the excess to overhang the sides. Add half the sliced potato, scatter over some onion and spinach, then add half the cream mixture and cheese. Season with salt and pepper. Repeat with the remaining potato, spinach and onion, season again with salt and pepper and top with the remaining cream and cheese. Add half the sliced potato, scatter over some onion and spinach, then add half the cream mixture and cheese. Season with salt and pepper. Repeat with the remaining potato, spinach and onion, season again with salt and pepper and top with the remaining cream and cheese. Fold over the overhanging filo and then top with a further two or three sheets of filo, again brushing each one with melted butter. Brush the top of the pie with butter. Fold over the overhanging filo and then top with a further two or three sheets of filo, again brushing each one with melted butter. Brush the top of the pie with butter. Bake for 10 minutes in the preheated oven, then cover the top with a sheet of foil to prevent it burning. Turn the oven down to 190C/170C Fan/Gas 5 and cook for a further 20–25 minutes until heated right through. Leave to cool in the tin for 5–10 minutes before serving with green beans or green salad. Bake for 10 minutes in the preheated oven, then cover the top with a sheet of foil to prevent it burning. Turn the oven down to 190C/170C Fan/Gas 5 and cook for a further 20–25 minutes until heated right through. Leave to cool in the tin for 5–10 minutes before serving with green beans or green salad. | {
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"title": "Potato, cheese and spinach filo pie recipe",
"content": "An average of 4.7 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/potato_cheese_and_30371_16x9.jpg Layers of crisp filo pastry, buttery spinach, cream and cheddar make for a hearty, family-friendly vegetarian pie. 600g/1lb 5oz potatoes, peeled260g/9½ oz spinach, washed 25g/1oz butter 1 large onion, sliced175ml/6fl oz double cream 1 large egg or 2 medium, beaten½–1 tsp English or Dijon mustard 7–8 filo pastry sheets50g/1¾oz butter, melted175g/6oz mature or vintage cheddar, coarsely gratedsalt and freshly ground black peppergreen beans or green salad, to serve 600g/1lb 5oz potatoes, peeled 260g/9½ oz spinach, washed 25g/1oz butter 1 large onion, sliced 175ml/6fl oz double cream 1 large egg or 2 medium, beaten ½–1 tsp English or Dijon mustard 7–8 filo pastry sheets 50g/1¾oz butter, melted 175g/6oz mature or vintage cheddar, coarsely grated salt and freshly ground black pepper green beans or green salad, to serve Method Cook the potatoes in a large saucepan of salted water until tender, drain and leave to cool. Cut them into slices 5–6mm thick and set aside.Wilt the spinach in a large saucepan, then squeeze out as much liquid as possible. Set asideHeat the butter in a small saucepan, add the onion and fry until soft and golden.In a bowl, mix the cream with the egg and mustard and season with black pepper.Preheat the oven to 210C/190C Fan/Gas 6. Take a 23–25cm pie dish and layer four sheets of filo in the base, brushing each sheet with melted butter and alternating directions. Allow the excess to overhang the sides. Add half the sliced potato, scatter over some onion and spinach, then add half the cream mixture and cheese. Season with salt and pepper. Repeat with the remaining potato, spinach and onion, season again with salt and pepper and top with the remaining cream and cheese. Fold over the overhanging filo and then top with a further two or three sheets of filo, again brushing each one with melted butter. Brush the top of the pie with butter. Bake for 10 minutes in the preheated oven, then cover the top with a sheet of foil to prevent it burning. Turn the oven down to 190C/170C Fan/Gas 5 and cook for a further 20–25 minutes until heated right through. Leave to cool in the tin for 5–10 minutes before serving with green beans or green salad. Cook the potatoes in a large saucepan of salted water until tender, drain and leave to cool. Cut them into slices 5–6mm thick and set aside. Cook the potatoes in a large saucepan of salted water until tender, drain and leave to cool. Cut them into slices 5–6mm thick and set aside. Wilt the spinach in a large saucepan, then squeeze out as much liquid as possible. Set aside Wilt the spinach in a large saucepan, then squeeze out as much liquid as possible. Set aside Heat the butter in a small saucepan, add the onion and fry until soft and golden. Heat the butter in a small saucepan, add the onion and fry until soft and golden. In a bowl, mix the cream with the egg and mustard and season with black pepper. In a bowl, mix the cream with the egg and mustard and season with black pepper. Preheat the oven to 210C/190C Fan/Gas 6. Preheat the oven to 210C/190C Fan/Gas 6. Take a 23–25cm pie dish and layer four sheets of filo in the base, brushing each sheet with melted butter and alternating directions. Allow the excess to overhang the sides. Take a 23–25cm pie dish and layer four sheets of filo in the base, brushing each sheet with melted butter and alternating directions. Allow the excess to overhang the sides. Add half the sliced potato, scatter over some onion and spinach, then add half the cream mixture and cheese. Season with salt and pepper. Repeat with the remaining potato, spinach and onion, season again with salt and pepper and top with the remaining cream and cheese. Add half the sliced potato, scatter over some onion and spinach, then add half the cream mixture and cheese. Season with salt and pepper. Repeat with the remaining potato, spinach and onion, season again with salt and pepper and top with the remaining cream and cheese. Fold over the overhanging filo and then top with a further two or three sheets of filo, again brushing each one with melted butter. Brush the top of the pie with butter. Fold over the overhanging filo and then top with a further two or three sheets of filo, again brushing each one with melted butter. Brush the top of the pie with butter. Bake for 10 minutes in the preheated oven, then cover the top with a sheet of foil to prevent it burning. Turn the oven down to 190C/170C Fan/Gas 5 and cook for a further 20–25 minutes until heated right through. Leave to cool in the tin for 5–10 minutes before serving with green beans or green salad. Bake for 10 minutes in the preheated oven, then cover the top with a sheet of foil to prevent it burning. Turn the oven down to 190C/170C Fan/Gas 5 and cook for a further 20–25 minutes until heated right through. Leave to cool in the tin for 5–10 minutes before serving with green beans or green salad."
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} | d1a45d2d797c7882793260ab6a18f67c1b896e7599d2a1314047c1688941d175 | Easy Christmas pudding recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/richchristmaspudding_8935_16x9.jpg Make this easy Christmas pudding on Stir-up Sunday. Keep feeding it with brandy regularly to allow the flavours to develop. 225g/8oz golden caster sugar225g/8oz vegetarian suet340g/12oz sultanas340g/12oz raisins225g/8oz currants110g/4oz candied peel, chopped110g/4oz plain flour110g/4oz fresh white breadcrumbs55g/2oz flaked almonds1 lemon, zest only5 eggs, beaten1 level tsp ground cinnamon1 level tsp mixed spice5g/1 level tsp freshly grated nutmegpinch of salt150ml/5fl oz brandy or rum 225g/8oz golden caster sugar 225g/8oz vegetarian suet 340g/12oz sultanas 340g/12oz raisins 225g/8oz currants 110g/4oz candied peel, chopped 110g/4oz plain flour 110g/4oz fresh white breadcrumbs 55g/2oz flaked almonds 1 lemon, zest only 5 eggs, beaten 1 level tsp ground cinnamon 1 level tsp mixed spice 5g/1 level tsp freshly grated nutmeg pinch of salt 150ml/5fl oz brandy or rum Method Lightly grease 4x600ml/1 pint or 2x1.2 litre/2 pint pudding basins.Mix together all the dry ingredients.Stir in the eggs and brandy and mix well.Spoon the mix into basins. Put a circle of baking parchment and foil over the top of each basin and tie securely with string. Make a string handle from one side of the basin to the other so it is easier to pick the basin out of the pan after cooking.Put the basins in a large steamer of boiling water and cover with a lid. Boil for 5-6 hours, topping the boiling water up from time to time, if necessary. If you do not have a steamer, put the basins in a large pan on inverted saucers on the base. Pour in boiling water to come a third of the way up the sides of the pudding bowls. Cover and steam as before.Cool. Change the baking parchment and foil covers for fresh ones and tie up as before. Store in a cool cupboard until Christmas Day.To serve, steam for 2 hours and serve with brandy butter, rum sauce, cream or homemade custard. Lightly grease 4x600ml/1 pint or 2x1.2 litre/2 pint pudding basins. Lightly grease 4x600ml/1 pint or 2x1.2 litre/2 pint pudding basins. Mix together all the dry ingredients. Mix together all the dry ingredients. Stir in the eggs and brandy and mix well. Stir in the eggs and brandy and mix well. Spoon the mix into basins. Put a circle of baking parchment and foil over the top of each basin and tie securely with string. Make a string handle from one side of the basin to the other so it is easier to pick the basin out of the pan after cooking. Spoon the mix into basins. Put a circle of baking parchment and foil over the top of each basin and tie securely with string. Make a string handle from one side of the basin to the other so it is easier to pick the basin out of the pan after cooking. Put the basins in a large steamer of boiling water and cover with a lid. Boil for 5-6 hours, topping the boiling water up from time to time, if necessary. If you do not have a steamer, put the basins in a large pan on inverted saucers on the base. Pour in boiling water to come a third of the way up the sides of the pudding bowls. Cover and steam as before. Put the basins in a large steamer of boiling water and cover with a lid. Boil for 5-6 hours, topping the boiling water up from time to time, if necessary. If you do not have a steamer, put the basins in a large pan on inverted saucers on the base. Pour in boiling water to come a third of the way up the sides of the pudding bowls. Cover and steam as before. Cool. Change the baking parchment and foil covers for fresh ones and tie up as before. Store in a cool cupboard until Christmas Day. Cool. Change the baking parchment and foil covers for fresh ones and tie up as before. Store in a cool cupboard until Christmas Day. To serve, steam for 2 hours and serve with brandy butter, rum sauce, cream or homemade custard. To serve, steam for 2 hours and serve with brandy butter, rum sauce, cream or homemade custard. Recipe tips If you are making this as a dairy-free recipe, take care to ensure the breadcrumbs are dairy free. Although many breads contain dairy, free-from options are widely available - just check the label. | {
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"title": "Easy Christmas pudding recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/richchristmaspudding_8935_16x9.jpg Make this easy Christmas pudding on Stir-up Sunday. Keep feeding it with brandy regularly to allow the flavours to develop. 225g/8oz golden caster sugar225g/8oz vegetarian suet340g/12oz sultanas340g/12oz raisins225g/8oz currants110g/4oz candied peel, chopped110g/4oz plain flour110g/4oz fresh white breadcrumbs55g/2oz flaked almonds1 lemon, zest only5 eggs, beaten1 level tsp ground cinnamon1 level tsp mixed spice5g/1 level tsp freshly grated nutmegpinch of salt150ml/5fl oz brandy or rum 225g/8oz golden caster sugar 225g/8oz vegetarian suet 340g/12oz sultanas 340g/12oz raisins 225g/8oz currants 110g/4oz candied peel, chopped 110g/4oz plain flour 110g/4oz fresh white breadcrumbs 55g/2oz flaked almonds 1 lemon, zest only 5 eggs, beaten 1 level tsp ground cinnamon 1 level tsp mixed spice 5g/1 level tsp freshly grated nutmeg pinch of salt 150ml/5fl oz brandy or rum Method Lightly grease 4x600ml/1 pint or 2x1.2 litre/2 pint pudding basins.Mix together all the dry ingredients.Stir in the eggs and brandy and mix well.Spoon the mix into basins. Put a circle of baking parchment and foil over the top of each basin and tie securely with string. Make a string handle from one side of the basin to the other so it is easier to pick the basin out of the pan after cooking.Put the basins in a large steamer of boiling water and cover with a lid. Boil for 5-6 hours, topping the boiling water up from time to time, if necessary. If you do not have a steamer, put the basins in a large pan on inverted saucers on the base. Pour in boiling water to come a third of the way up the sides of the pudding bowls. Cover and steam as before.Cool. Change the baking parchment and foil covers for fresh ones and tie up as before. Store in a cool cupboard until Christmas Day.To serve, steam for 2 hours and serve with brandy butter, rum sauce, cream or homemade custard. Lightly grease 4x600ml/1 pint or 2x1.2 litre/2 pint pudding basins. Lightly grease 4x600ml/1 pint or 2x1.2 litre/2 pint pudding basins. Mix together all the dry ingredients. Mix together all the dry ingredients. Stir in the eggs and brandy and mix well. Stir in the eggs and brandy and mix well. Spoon the mix into basins. Put a circle of baking parchment and foil over the top of each basin and tie securely with string. Make a string handle from one side of the basin to the other so it is easier to pick the basin out of the pan after cooking. Spoon the mix into basins. Put a circle of baking parchment and foil over the top of each basin and tie securely with string. Make a string handle from one side of the basin to the other so it is easier to pick the basin out of the pan after cooking. Put the basins in a large steamer of boiling water and cover with a lid. Boil for 5-6 hours, topping the boiling water up from time to time, if necessary. If you do not have a steamer, put the basins in a large pan on inverted saucers on the base. Pour in boiling water to come a third of the way up the sides of the pudding bowls. Cover and steam as before. Put the basins in a large steamer of boiling water and cover with a lid. Boil for 5-6 hours, topping the boiling water up from time to time, if necessary. If you do not have a steamer, put the basins in a large pan on inverted saucers on the base. Pour in boiling water to come a third of the way up the sides of the pudding bowls. Cover and steam as before. Cool. Change the baking parchment and foil covers for fresh ones and tie up as before. Store in a cool cupboard until Christmas Day. Cool. Change the baking parchment and foil covers for fresh ones and tie up as before. Store in a cool cupboard until Christmas Day. To serve, steam for 2 hours and serve with brandy butter, rum sauce, cream or homemade custard. To serve, steam for 2 hours and serve with brandy butter, rum sauce, cream or homemade custard. Recipe tips If you are making this as a dairy-free recipe, take care to ensure the breadcrumbs are dairy free. Although many breads contain dairy, free-from options are widely available - just check the label."
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} | f171efd4d0300fe8125c42228104efdd10f63468e06452c9d42859b0a9f25cc9 | Layered beef and mushroom suet pudding recipe
Preheat the oven to 180C/350F/Gas 4. To make the filling, heat the oil in a large flameproof casserole dish. Fry the onions and mushrooms over a medium heat for about five minutes, or until lightly browned, stirring regularly. Put the flour, salt and dried herbs in a large bowl. Season with lots of freshly ground black pepper and mix well. Trim the beef of any hard fat and sinew. Cut the beef into roughly 2.5cm/1in cubes. Toss the meat in the flour until coated evenly all over. Tip the beef and all the flour into the pan with the onions and mushrooms. Fry for 3-5 minutes.Add the bay leaf, stout, stock, tomato purée and sugar. Stir well and bring to the boil. Cover with a lid and carefully transfer to the oven. Cook for 2¼ hours, or until the beef is very tender, stirring halfway through the cooking time. If the beef remains a little tough, return to the oven and cook for longer.Take five ladlefuls (around 450ml/16fl oz) of the sauce and set aside in a small saucepan to use for gravy later. (When cooled, put in the fridge until needed.) Return the pan to the hob and simmer for 2-3 minutes, or until the sauce is thickened enough not to run out over the plate when the pudding is cut, but not too thick or the pudding will taste dry. Remove from the heat, tip into a large mixing bowl, discard the bay leaf and leave to cool completely.To make the suet pastry, put the flour in a large bowl and stir in the suet, parsley and salt. Stir in enough water to make a soft, spongy dough - you'll probably need around 250ml/9fl oz. Turn out onto a floured surface and bring the dough together to form a ball. Knead lightly, then use scales to divide the dough into four portions of about 100g/3½oz, 150g/5½oz, 200g/7oz and 275g/9¾oz. Butter a 1.5 litre/2½ pint pudding basin and line the base with a small disc of baking parchment – this will make the pudding easier to remove once cooked. Roll out the smallest portion of pastry into a disc roughly 1.5cm/½in thick. Place in the base of the pudding basin. Cover with a layer of the beef and mushroom mixture. Roll the 150g/5½oz portion into a disc large enough to cover the beef and press gently on top, making sure it reaches the sides. Repeat the same process with the remaining pastry and filling until the basin is layered with four discs of pastry and three layers of beef, ending with the final layer of pastry, trimmed neatly to fit if necessary.Cover the dish with a large circle of baking parchment, with a pleat in the middle to allow for expansion. Cover the parchment with a circle of foil, again with a pleat. Tie both tightly in place with string. Create a carrying handle by tying the excess string across the top of the basin - this will help you lift the pudding once it's cooked.Place on an upturned saucer or small trivet in a large, deep saucepan and add enough just-boiled water to come halfway up the sides of the basin. (Alternatively, cook in a large hob-top steamer.) Cover the pan with a tight-fitting lid and place over a medium heat. Allow to steam in simmering water for two hours, adding more water when necessary.When the pudding is done, turn off the heat and carefully lift the basin from the water. Stand for five minutes. Heat the reserved sauce until bubbling, stirring constantly and adding a little extra water if needed.Cut the string, and peel the foil and paper off the basin. Loosen the sides of the pudding right down to the bottom with a blunt-ended knife and, holding with an oven-cloth, invert onto a deep plate. Peel off the lining disc. Pour a little of the gravy over the top and then serve in generous wedges with more hot gravy. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. To make the filling, heat the oil in a large flameproof casserole dish. Fry the onions and mushrooms over a medium heat for about five minutes, or until lightly browned, stirring regularly. To make the filling, heat the oil in a large flameproof casserole dish. Fry the onions and mushrooms over a medium heat for about five minutes, or until lightly browned, stirring regularly. Put the flour, salt and dried herbs in a large bowl. Season with lots of freshly ground black pepper and mix well. Trim the beef of any hard fat and sinew. Cut the beef into roughly 2.5cm/1in cubes. Toss the meat in the flour until coated evenly all over. Tip the beef and all the flour into the pan with the onions and mushrooms. Fry for 3-5 minutes. Put the flour, salt and dried herbs in a large bowl. Season with lots of freshly ground black pepper and mix well. Trim the beef of any hard fat and sinew. Cut the beef into roughly 2.5cm/1in cubes. Toss the meat in the flour until coated evenly all over. Tip the beef and all the flour into the pan with the onions and mushrooms. Fry for 3-5 minutes. Add the bay leaf, stout, stock, tomato purée and sugar. Stir well and bring to the boil. Cover with a lid and carefully transfer to the oven. Cook for 2¼ hours, or until the beef is very tender, stirring halfway through the cooking time. If the beef remains a little tough, return to the oven and cook for longer. Add the bay leaf, stout, stock, tomato purée and sugar. Stir well and bring to the boil. Cover with a lid and carefully transfer to the oven. Cook for 2¼ hours, or until the beef is very tender, stirring halfway through the cooking time. If the beef remains a little tough, return to the oven and cook for longer. Take five ladlefuls (around 450ml/16fl oz) of the sauce and set aside in a small saucepan to use for gravy later. (When cooled, put in the fridge until needed.) Return the pan to the hob and simmer for 2-3 minutes, or until the sauce is thickened enough not to run out over the plate when the pudding is cut, but not too thick or the pudding will taste dry. Take five ladlefuls (around 450ml/16fl oz) of the sauce and set aside in a small saucepan to use for gravy later. (When cooled, put in the fridge until needed.) Return the pan to the hob and simmer for 2-3 minutes, or until the sauce is thickened enough not to run out over the plate when the pudding is cut, but not too thick or the pudding will taste dry. Remove from the heat, tip into a large mixing bowl, discard the bay leaf and leave to cool completely. Remove from the heat, tip into a large mixing bowl, discard the bay leaf and leave to cool completely. To make the suet pastry, put the flour in a large bowl and stir in the suet, parsley and salt. Stir in enough water to make a soft, spongy dough - you'll probably need around 250ml/9fl oz. Turn out onto a floured surface and bring the dough together to form a ball. Knead lightly, then use scales to divide the dough into four portions of about 100g/3½oz, 150g/5½oz, 200g/7oz and 275g/9¾oz. To make the suet pastry, put the flour in a large bowl and stir in the suet, parsley and salt. Stir in enough water to make a soft, spongy dough - you'll probably need around 250ml/9fl oz. Turn out onto a floured surface and bring the dough together to form a ball. Knead lightly, then use scales to divide the dough into four portions of about 100g/3½oz, 150g/5½oz, 200g/7oz and 275g/9¾oz. Butter a 1.5 litre/2½ pint pudding basin and line the base with a small disc of baking parchment – this will make the pudding easier to remove once cooked. Roll out the smallest portion of pastry into a disc roughly 1.5cm/½in thick. Place in the base of the pudding basin. Cover with a layer of the beef and mushroom mixture. Roll the 150g/5½oz portion into a disc large enough to cover the beef and press gently on top, making sure it reaches the sides. Repeat the same process with the remaining pastry and filling until the basin is layered with four discs of pastry and three layers of beef, ending with the final layer of pastry, trimmed neatly to fit if necessary. Butter a 1.5 litre/2½ pint pudding basin and line the base with a small disc of baking parchment – this will make the pudding easier to remove once cooked. Roll out the smallest portion of pastry into a disc roughly 1.5cm/½in thick. Place in the base of the pudding basin. Cover with a layer of the beef and mushroom mixture. Roll the 150g/5½oz portion into a disc large enough to cover the beef and press gently on top, making sure it reaches the sides. Repeat the same process with the remaining pastry and filling until the basin is layered with four discs of pastry and three layers of beef, ending with the final layer of pastry, trimmed neatly to fit if necessary. Cover the dish with a large circle of baking parchment, with a pleat in the middle to allow for expansion. Cover the parchment with a circle of foil, again with a pleat. Tie both tightly in place with string. Create a carrying handle by tying the excess string across the top of the basin - this will help you lift the pudding once it's cooked. Cover the dish with a large circle of baking parchment, with a pleat in the middle to allow for expansion. Cover the parchment with a circle of foil, again with a pleat. Tie both tightly in place with string. Create a carrying handle by tying the excess string across the top of the basin - this will help you lift the pudding once it's cooked. Place on an upturned saucer or small trivet in a large, deep saucepan and add enough just-boiled water to come halfway up the sides of the basin. (Alternatively, cook in a large hob-top steamer.) Cover the pan with a tight-fitting lid and place over a medium heat. Allow to steam in simmering water for two hours, adding more water when necessary. Place on an upturned saucer or small trivet in a large, deep saucepan and add enough just-boiled water to come halfway up the sides of the basin. (Alternatively, cook in a large hob-top steamer.) Cover the pan with a tight-fitting lid and place over a medium heat. Allow to steam in simmering water for two hours, adding more water when necessary. When the pudding is done, turn off the heat and carefully lift the basin from the water. Stand for five minutes. Heat the reserved sauce until bubbling, stirring constantly and adding a little extra water if needed. When the pudding is done, turn off the heat and carefully lift the basin from the water. Stand for five minutes. Heat the reserved sauce until bubbling, stirring constantly and adding a little extra water if needed. Cut the string, and peel the foil and paper off the basin. Loosen the sides of the pudding right down to the bottom with a blunt-ended knife and, holding with an oven-cloth, invert onto a deep plate. Peel off the lining disc. Pour a little of the gravy over the top and then serve in generous wedges with more hot gravy. Cut the string, and peel the foil and paper off the basin. Loosen the sides of the pudding right down to the bottom with a blunt-ended knife and, holding with an oven-cloth, invert onto a deep plate. Peel off the lining disc. Pour a little of the gravy over the top and then serve in generous wedges with more hot gravy. | {
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"title": "Layered beef and mushroom suet pudding recipe",
"content": "Preheat the oven to 180C/350F/Gas 4. To make the filling, heat the oil in a large flameproof casserole dish. Fry the onions and mushrooms over a medium heat for about five minutes, or until lightly browned, stirring regularly. Put the flour, salt and dried herbs in a large bowl. Season with lots of freshly ground black pepper and mix well. Trim the beef of any hard fat and sinew. Cut the beef into roughly 2.5cm/1in cubes. Toss the meat in the flour until coated evenly all over. Tip the beef and all the flour into the pan with the onions and mushrooms. Fry for 3-5 minutes.Add the bay leaf, stout, stock, tomato purée and sugar. Stir well and bring to the boil. Cover with a lid and carefully transfer to the oven. Cook for 2¼ hours, or until the beef is very tender, stirring halfway through the cooking time. If the beef remains a little tough, return to the oven and cook for longer.Take five ladlefuls (around 450ml/16fl oz) of the sauce and set aside in a small saucepan to use for gravy later. (When cooled, put in the fridge until needed.) Return the pan to the hob and simmer for 2-3 minutes, or until the sauce is thickened enough not to run out over the plate when the pudding is cut, but not too thick or the pudding will taste dry. Remove from the heat, tip into a large mixing bowl, discard the bay leaf and leave to cool completely.To make the suet pastry, put the flour in a large bowl and stir in the suet, parsley and salt. Stir in enough water to make a soft, spongy dough - you'll probably need around 250ml/9fl oz. Turn out onto a floured surface and bring the dough together to form a ball. Knead lightly, then use scales to divide the dough into four portions of about 100g/3½oz, 150g/5½oz, 200g/7oz and 275g/9¾oz. Butter a 1.5 litre/2½ pint pudding basin and line the base with a small disc of baking parchment – this will make the pudding easier to remove once cooked. Roll out the smallest portion of pastry into a disc roughly 1.5cm/½in thick. Place in the base of the pudding basin. Cover with a layer of the beef and mushroom mixture. Roll the 150g/5½oz portion into a disc large enough to cover the beef and press gently on top, making sure it reaches the sides. Repeat the same process with the remaining pastry and filling until the basin is layered with four discs of pastry and three layers of beef, ending with the final layer of pastry, trimmed neatly to fit if necessary.Cover the dish with a large circle of baking parchment, with a pleat in the middle to allow for expansion. Cover the parchment with a circle of foil, again with a pleat. Tie both tightly in place with string. Create a carrying handle by tying the excess string across the top of the basin - this will help you lift the pudding once it's cooked.Place on an upturned saucer or small trivet in a large, deep saucepan and add enough just-boiled water to come halfway up the sides of the basin. (Alternatively, cook in a large hob-top steamer.) Cover the pan with a tight-fitting lid and place over a medium heat. Allow to steam in simmering water for two hours, adding more water when necessary.When the pudding is done, turn off the heat and carefully lift the basin from the water. Stand for five minutes. Heat the reserved sauce until bubbling, stirring constantly and adding a little extra water if needed.Cut the string, and peel the foil and paper off the basin. Loosen the sides of the pudding right down to the bottom with a blunt-ended knife and, holding with an oven-cloth, invert onto a deep plate. Peel off the lining disc. Pour a little of the gravy over the top and then serve in generous wedges with more hot gravy. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. To make the filling, heat the oil in a large flameproof casserole dish. Fry the onions and mushrooms over a medium heat for about five minutes, or until lightly browned, stirring regularly. To make the filling, heat the oil in a large flameproof casserole dish. Fry the onions and mushrooms over a medium heat for about five minutes, or until lightly browned, stirring regularly. Put the flour, salt and dried herbs in a large bowl. Season with lots of freshly ground black pepper and mix well. Trim the beef of any hard fat and sinew. Cut the beef into roughly 2.5cm/1in cubes. Toss the meat in the flour until coated evenly all over. Tip the beef and all the flour into the pan with the onions and mushrooms. Fry for 3-5 minutes. Put the flour, salt and dried herbs in a large bowl. Season with lots of freshly ground black pepper and mix well. Trim the beef of any hard fat and sinew. Cut the beef into roughly 2.5cm/1in cubes. Toss the meat in the flour until coated evenly all over. Tip the beef and all the flour into the pan with the onions and mushrooms. Fry for 3-5 minutes. Add the bay leaf, stout, stock, tomato purée and sugar. Stir well and bring to the boil. Cover with a lid and carefully transfer to the oven. Cook for 2¼ hours, or until the beef is very tender, stirring halfway through the cooking time. If the beef remains a little tough, return to the oven and cook for longer. Add the bay leaf, stout, stock, tomato purée and sugar. Stir well and bring to the boil. Cover with a lid and carefully transfer to the oven. Cook for 2¼ hours, or until the beef is very tender, stirring halfway through the cooking time. If the beef remains a little tough, return to the oven and cook for longer. Take five ladlefuls (around 450ml/16fl oz) of the sauce and set aside in a small saucepan to use for gravy later. (When cooled, put in the fridge until needed.) Return the pan to the hob and simmer for 2-3 minutes, or until the sauce is thickened enough not to run out over the plate when the pudding is cut, but not too thick or the pudding will taste dry. Take five ladlefuls (around 450ml/16fl oz) of the sauce and set aside in a small saucepan to use for gravy later. (When cooled, put in the fridge until needed.) Return the pan to the hob and simmer for 2-3 minutes, or until the sauce is thickened enough not to run out over the plate when the pudding is cut, but not too thick or the pudding will taste dry. Remove from the heat, tip into a large mixing bowl, discard the bay leaf and leave to cool completely. Remove from the heat, tip into a large mixing bowl, discard the bay leaf and leave to cool completely. To make the suet pastry, put the flour in a large bowl and stir in the suet, parsley and salt. Stir in enough water to make a soft, spongy dough - you'll probably need around 250ml/9fl oz. Turn out onto a floured surface and bring the dough together to form a ball. Knead lightly, then use scales to divide the dough into four portions of about 100g/3½oz, 150g/5½oz, 200g/7oz and 275g/9¾oz. To make the suet pastry, put the flour in a large bowl and stir in the suet, parsley and salt. Stir in enough water to make a soft, spongy dough - you'll probably need around 250ml/9fl oz. Turn out onto a floured surface and bring the dough together to form a ball. Knead lightly, then use scales to divide the dough into four portions of about 100g/3½oz, 150g/5½oz, 200g/7oz and 275g/9¾oz. Butter a 1.5 litre/2½ pint pudding basin and line the base with a small disc of baking parchment – this will make the pudding easier to remove once cooked. Roll out the smallest portion of pastry into a disc roughly 1.5cm/½in thick. Place in the base of the pudding basin. Cover with a layer of the beef and mushroom mixture. Roll the 150g/5½oz portion into a disc large enough to cover the beef and press gently on top, making sure it reaches the sides. Repeat the same process with the remaining pastry and filling until the basin is layered with four discs of pastry and three layers of beef, ending with the final layer of pastry, trimmed neatly to fit if necessary. Butter a 1.5 litre/2½ pint pudding basin and line the base with a small disc of baking parchment – this will make the pudding easier to remove once cooked. Roll out the smallest portion of pastry into a disc roughly 1.5cm/½in thick. Place in the base of the pudding basin. Cover with a layer of the beef and mushroom mixture. Roll the 150g/5½oz portion into a disc large enough to cover the beef and press gently on top, making sure it reaches the sides. Repeat the same process with the remaining pastry and filling until the basin is layered with four discs of pastry and three layers of beef, ending with the final layer of pastry, trimmed neatly to fit if necessary. Cover the dish with a large circle of baking parchment, with a pleat in the middle to allow for expansion. Cover the parchment with a circle of foil, again with a pleat. Tie both tightly in place with string. Create a carrying handle by tying the excess string across the top of the basin - this will help you lift the pudding once it's cooked. Cover the dish with a large circle of baking parchment, with a pleat in the middle to allow for expansion. Cover the parchment with a circle of foil, again with a pleat. Tie both tightly in place with string. Create a carrying handle by tying the excess string across the top of the basin - this will help you lift the pudding once it's cooked. Place on an upturned saucer or small trivet in a large, deep saucepan and add enough just-boiled water to come halfway up the sides of the basin. (Alternatively, cook in a large hob-top steamer.) Cover the pan with a tight-fitting lid and place over a medium heat. Allow to steam in simmering water for two hours, adding more water when necessary. Place on an upturned saucer or small trivet in a large, deep saucepan and add enough just-boiled water to come halfway up the sides of the basin. (Alternatively, cook in a large hob-top steamer.) Cover the pan with a tight-fitting lid and place over a medium heat. Allow to steam in simmering water for two hours, adding more water when necessary. When the pudding is done, turn off the heat and carefully lift the basin from the water. Stand for five minutes. Heat the reserved sauce until bubbling, stirring constantly and adding a little extra water if needed. When the pudding is done, turn off the heat and carefully lift the basin from the water. Stand for five minutes. Heat the reserved sauce until bubbling, stirring constantly and adding a little extra water if needed. Cut the string, and peel the foil and paper off the basin. Loosen the sides of the pudding right down to the bottom with a blunt-ended knife and, holding with an oven-cloth, invert onto a deep plate. Peel off the lining disc. Pour a little of the gravy over the top and then serve in generous wedges with more hot gravy. Cut the string, and peel the foil and paper off the basin. Loosen the sides of the pudding right down to the bottom with a blunt-ended knife and, holding with an oven-cloth, invert onto a deep plate. Peel off the lining disc. Pour a little of the gravy over the top and then serve in generous wedges with more hot gravy."
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} | ec540a6607f2504b2afbd154015509bcb89a0fa837cbae109b60e345d72b2761 | Syrup sponge recipe
An average of 4.0 out of 5 stars from 1 rating This simple pudding is the height of comfort. Whether you flood it in custard or have a neat scoop of vanilla ice cream alongside, it's the perfect end to a winter lunch. 100g/4oz butter, plus extra for greasing 4 tbsp golden syrup100g/4oz caster sugar ½ lemon, juice and zest only2 medium free-range eggs 225g/8oz self raising flour, sifted 2 tbsp milk 100g/4oz butter, plus extra for greasing 4 tbsp golden syrup 100g/4oz caster sugar ½ lemon, juice and zest only 2 medium free-range eggs 225g/8oz self raising flour, sifted 2 tbsp milk Method Grease a 1 litre/2 pint pudding basin with butter. Pour the golden syrup into the basin.In a mixing bowl, cream together the butter and sugar until light and fluffy (a handheld electric whisk works best). Stir in the lemon zest. Beat in the eggs, one at a time, alternating each egg with a tablespoon of flour. Fold in the remaining flour, lemon juice and milk and pour into the basin, covering the syrup. Cut out a circle of greaseproof paper one and a half times as large as the diameter of the pudding basin. Fold a pleat along the middle of the greasproof paper and place over the top of the pudding basin. Tie securely with a piece of string and tie a separate loop of string across the top to form a handle. Trim off any excess greaseproof paper.Place an upturned saucer into the base of a large lidded saucepan. Sit the basin on the upturned saucer and carefully fill the pan with boiling water until it comes two-thirds of the way up the sides of the pudding basin. Make sure the water doesn't come into contact with the greaseproof paper, which could make the pudding soggy.Place the lid on the pan, place over a low-medium heat and bring the water to a gentle simmer. Steam for one-and-a-half hours, checking the water level from time to time and topping up with more boiling water if necessary. (Do not lift the lid for the first 30 minutes of cooking or the sponge may collapse.)Carefully lift the pudding basin out of the pan using the string handle. Remove the greaseproof paper, gently run a knife around the edge of the pudding basin and turn the syrup sponge out onto a serving plate. Serve at once. Grease a 1 litre/2 pint pudding basin with butter. Pour the golden syrup into the basin. Grease a 1 litre/2 pint pudding basin with butter. Pour the golden syrup into the basin. In a mixing bowl, cream together the butter and sugar until light and fluffy (a handheld electric whisk works best). Stir in the lemon zest. In a mixing bowl, cream together the butter and sugar until light and fluffy (a handheld electric whisk works best). Stir in the lemon zest. Beat in the eggs, one at a time, alternating each egg with a tablespoon of flour. Fold in the remaining flour, lemon juice and milk and pour into the basin, covering the syrup. Beat in the eggs, one at a time, alternating each egg with a tablespoon of flour. Fold in the remaining flour, lemon juice and milk and pour into the basin, covering the syrup. Cut out a circle of greaseproof paper one and a half times as large as the diameter of the pudding basin. Fold a pleat along the middle of the greasproof paper and place over the top of the pudding basin. Tie securely with a piece of string and tie a separate loop of string across the top to form a handle. Trim off any excess greaseproof paper. Cut out a circle of greaseproof paper one and a half times as large as the diameter of the pudding basin. Fold a pleat along the middle of the greasproof paper and place over the top of the pudding basin. Tie securely with a piece of string and tie a separate loop of string across the top to form a handle. Trim off any excess greaseproof paper. Place an upturned saucer into the base of a large lidded saucepan. Sit the basin on the upturned saucer and carefully fill the pan with boiling water until it comes two-thirds of the way up the sides of the pudding basin. Make sure the water doesn't come into contact with the greaseproof paper, which could make the pudding soggy. Place an upturned saucer into the base of a large lidded saucepan. Sit the basin on the upturned saucer and carefully fill the pan with boiling water until it comes two-thirds of the way up the sides of the pudding basin. Make sure the water doesn't come into contact with the greaseproof paper, which could make the pudding soggy. Place the lid on the pan, place over a low-medium heat and bring the water to a gentle simmer. Steam for one-and-a-half hours, checking the water level from time to time and topping up with more boiling water if necessary. (Do not lift the lid for the first 30 minutes of cooking or the sponge may collapse.) Place the lid on the pan, place over a low-medium heat and bring the water to a gentle simmer. Steam for one-and-a-half hours, checking the water level from time to time and topping up with more boiling water if necessary. (Do not lift the lid for the first 30 minutes of cooking or the sponge may collapse.) Carefully lift the pudding basin out of the pan using the string handle. Remove the greaseproof paper, gently run a knife around the edge of the pudding basin and turn the syrup sponge out onto a serving plate. Serve at once. Carefully lift the pudding basin out of the pan using the string handle. Remove the greaseproof paper, gently run a knife around the edge of the pudding basin and turn the syrup sponge out onto a serving plate. Serve at once. | {
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"content": "An average of 4.0 out of 5 stars from 1 rating This simple pudding is the height of comfort. Whether you flood it in custard or have a neat scoop of vanilla ice cream alongside, it's the perfect end to a winter lunch. 100g/4oz butter, plus extra for greasing 4 tbsp golden syrup100g/4oz caster sugar ½ lemon, juice and zest only2 medium free-range eggs 225g/8oz self raising flour, sifted 2 tbsp milk 100g/4oz butter, plus extra for greasing 4 tbsp golden syrup 100g/4oz caster sugar ½ lemon, juice and zest only 2 medium free-range eggs 225g/8oz self raising flour, sifted 2 tbsp milk Method Grease a 1 litre/2 pint pudding basin with butter. Pour the golden syrup into the basin.In a mixing bowl, cream together the butter and sugar until light and fluffy (a handheld electric whisk works best). Stir in the lemon zest. Beat in the eggs, one at a time, alternating each egg with a tablespoon of flour. Fold in the remaining flour, lemon juice and milk and pour into the basin, covering the syrup. Cut out a circle of greaseproof paper one and a half times as large as the diameter of the pudding basin. Fold a pleat along the middle of the greasproof paper and place over the top of the pudding basin. Tie securely with a piece of string and tie a separate loop of string across the top to form a handle. Trim off any excess greaseproof paper.Place an upturned saucer into the base of a large lidded saucepan. Sit the basin on the upturned saucer and carefully fill the pan with boiling water until it comes two-thirds of the way up the sides of the pudding basin. Make sure the water doesn't come into contact with the greaseproof paper, which could make the pudding soggy.Place the lid on the pan, place over a low-medium heat and bring the water to a gentle simmer. Steam for one-and-a-half hours, checking the water level from time to time and topping up with more boiling water if necessary. (Do not lift the lid for the first 30 minutes of cooking or the sponge may collapse.)Carefully lift the pudding basin out of the pan using the string handle. Remove the greaseproof paper, gently run a knife around the edge of the pudding basin and turn the syrup sponge out onto a serving plate. Serve at once. Grease a 1 litre/2 pint pudding basin with butter. Pour the golden syrup into the basin. Grease a 1 litre/2 pint pudding basin with butter. Pour the golden syrup into the basin. In a mixing bowl, cream together the butter and sugar until light and fluffy (a handheld electric whisk works best). Stir in the lemon zest. In a mixing bowl, cream together the butter and sugar until light and fluffy (a handheld electric whisk works best). Stir in the lemon zest. Beat in the eggs, one at a time, alternating each egg with a tablespoon of flour. Fold in the remaining flour, lemon juice and milk and pour into the basin, covering the syrup. Beat in the eggs, one at a time, alternating each egg with a tablespoon of flour. Fold in the remaining flour, lemon juice and milk and pour into the basin, covering the syrup. Cut out a circle of greaseproof paper one and a half times as large as the diameter of the pudding basin. Fold a pleat along the middle of the greasproof paper and place over the top of the pudding basin. Tie securely with a piece of string and tie a separate loop of string across the top to form a handle. Trim off any excess greaseproof paper. Cut out a circle of greaseproof paper one and a half times as large as the diameter of the pudding basin. Fold a pleat along the middle of the greasproof paper and place over the top of the pudding basin. Tie securely with a piece of string and tie a separate loop of string across the top to form a handle. Trim off any excess greaseproof paper. Place an upturned saucer into the base of a large lidded saucepan. Sit the basin on the upturned saucer and carefully fill the pan with boiling water until it comes two-thirds of the way up the sides of the pudding basin. Make sure the water doesn't come into contact with the greaseproof paper, which could make the pudding soggy. Place an upturned saucer into the base of a large lidded saucepan. Sit the basin on the upturned saucer and carefully fill the pan with boiling water until it comes two-thirds of the way up the sides of the pudding basin. Make sure the water doesn't come into contact with the greaseproof paper, which could make the pudding soggy. Place the lid on the pan, place over a low-medium heat and bring the water to a gentle simmer. Steam for one-and-a-half hours, checking the water level from time to time and topping up with more boiling water if necessary. (Do not lift the lid for the first 30 minutes of cooking or the sponge may collapse.) Place the lid on the pan, place over a low-medium heat and bring the water to a gentle simmer. Steam for one-and-a-half hours, checking the water level from time to time and topping up with more boiling water if necessary. (Do not lift the lid for the first 30 minutes of cooking or the sponge may collapse.) Carefully lift the pudding basin out of the pan using the string handle. Remove the greaseproof paper, gently run a knife around the edge of the pudding basin and turn the syrup sponge out onto a serving plate. Serve at once. Carefully lift the pudding basin out of the pan using the string handle. Remove the greaseproof paper, gently run a knife around the edge of the pudding basin and turn the syrup sponge out onto a serving plate. Serve at once."
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} | cb3dc07a6a006aebdfdbff7620889bf04f194d5112c13499556a163f8b8ef41e | Treacle pudding with nutmeg, lemon and lime recipe
An average of 4.5 out of 5 stars from 2 ratings The treacle toffee in this recipe melts to give you a lovely, rich topping. If you’re short on time, you can also make four smaller, individual puddings by steaming them in the oven. 85g/3oz butter, well softened, plus extra for greasing115g/4oz caster sugar2 free-range eggs, lightly beaten 1 nutmeg, grated, plus extra for serving1 lime, grated zest only1 lemon, grated zest only140g/5oz self-raising flour, sifted, plus extra for dusting1 tsp baking powder 1 tbsp milk, or more if needed55g/2oz treacle toffee (if not available, use butterscotch or fudge), chopped into small pieces3 tbsp treacle or golden syrup 85g/3oz butter, well softened, plus extra for greasing 115g/4oz caster sugar 2 free-range eggs, lightly beaten 1 nutmeg, grated, plus extra for serving 1 lime, grated zest only 1 lemon, grated zest only 140g/5oz self-raising flour, sifted, plus extra for dusting 1 tsp baking powder 1 tbsp milk, or more if needed 55g/2oz treacle toffee (if not available, use butterscotch or fudge), chopped into small pieces 3 tbsp treacle or golden syrup custard custard Method In a bowl, cream the butter and sugar together with an electric hand-held mixer until pale and fluffy.Add half of the beaten eggs and continue to beat for 1–2 minutes. Stop, scrape the sides of the bowl, then add the remaining beaten egg and continue beating for 1–2 minutes. Scrape the sides again. Add the nutmeg, lime and lemon zest, and beat for a few seconds more.With a metal spoon, gradually fold the sifted flour and baking powder into the mixture as lightly as you can, keeping to a dropping consistency by adding milk, if needed. Fold in the toffee or fudge pieces.Bring a large pan of water to the boil and place a steamer with a lid on top.Butter and lightly flour a 1.2 litre/2 pint pudding basin. Spoon the treacle (or golden syrup) into the bottom of the basin, then add the pudding mixture. Secure the lid and steam gently for three hours, adding more water to the pan if necessary – keep a close eye on the pan so it doesn’t boil dry. The pudding is cooked when a skewer inserted into it comes out clean. Serve with custard and extra nutmeg grated over. In a bowl, cream the butter and sugar together with an electric hand-held mixer until pale and fluffy. In a bowl, cream the butter and sugar together with an electric hand-held mixer until pale and fluffy. Add half of the beaten eggs and continue to beat for 1–2 minutes. Stop, scrape the sides of the bowl, then add the remaining beaten egg and continue beating for 1–2 minutes. Scrape the sides again. Add the nutmeg, lime and lemon zest, and beat for a few seconds more. Add half of the beaten eggs and continue to beat for 1–2 minutes. Stop, scrape the sides of the bowl, then add the remaining beaten egg and continue beating for 1–2 minutes. Scrape the sides again. Add the nutmeg, lime and lemon zest, and beat for a few seconds more. With a metal spoon, gradually fold the sifted flour and baking powder into the mixture as lightly as you can, keeping to a dropping consistency by adding milk, if needed. Fold in the toffee or fudge pieces. With a metal spoon, gradually fold the sifted flour and baking powder into the mixture as lightly as you can, keeping to a dropping consistency by adding milk, if needed. Fold in the toffee or fudge pieces. Bring a large pan of water to the boil and place a steamer with a lid on top. Bring a large pan of water to the boil and place a steamer with a lid on top. Butter and lightly flour a 1.2 litre/2 pint pudding basin. Spoon the treacle (or golden syrup) into the bottom of the basin, then add the pudding mixture. Secure the lid and steam gently for three hours, adding more water to the pan if necessary – keep a close eye on the pan so it doesn’t boil dry. The pudding is cooked when a skewer inserted into it comes out clean. Butter and lightly flour a 1.2 litre/2 pint pudding basin. Spoon the treacle (or golden syrup) into the bottom of the basin, then add the pudding mixture. Secure the lid and steam gently for three hours, adding more water to the pan if necessary – keep a close eye on the pan so it doesn’t boil dry. The pudding is cooked when a skewer inserted into it comes out clean. Serve with custard and extra nutmeg grated over. Serve with custard and extra nutmeg grated over. Recipe tips For four individual puddings, preheat the oven to 180C/350F/Gas 4 and butter and flour four ovenproof ramekins as above. Divide the treacle between the ramekins, then do the same with the pudding mixture. Place the dishes in a deep roasting tin, pour boiling water into the tin until it comes half way up the sides of the ramekins, then put the tin in the oven for 40 minutes, until a skewer inserted comes out clean. | {
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"title": "Treacle pudding with nutmeg, lemon and lime recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings The treacle toffee in this recipe melts to give you a lovely, rich topping. If you’re short on time, you can also make four smaller, individual puddings by steaming them in the oven. 85g/3oz butter, well softened, plus extra for greasing115g/4oz caster sugar2 free-range eggs, lightly beaten 1 nutmeg, grated, plus extra for serving1 lime, grated zest only1 lemon, grated zest only140g/5oz self-raising flour, sifted, plus extra for dusting1 tsp baking powder 1 tbsp milk, or more if needed55g/2oz treacle toffee (if not available, use butterscotch or fudge), chopped into small pieces3 tbsp treacle or golden syrup 85g/3oz butter, well softened, plus extra for greasing 115g/4oz caster sugar 2 free-range eggs, lightly beaten 1 nutmeg, grated, plus extra for serving 1 lime, grated zest only 1 lemon, grated zest only 140g/5oz self-raising flour, sifted, plus extra for dusting 1 tsp baking powder 1 tbsp milk, or more if needed 55g/2oz treacle toffee (if not available, use butterscotch or fudge), chopped into small pieces 3 tbsp treacle or golden syrup custard custard Method In a bowl, cream the butter and sugar together with an electric hand-held mixer until pale and fluffy.Add half of the beaten eggs and continue to beat for 1–2 minutes. Stop, scrape the sides of the bowl, then add the remaining beaten egg and continue beating for 1–2 minutes. Scrape the sides again. Add the nutmeg, lime and lemon zest, and beat for a few seconds more.With a metal spoon, gradually fold the sifted flour and baking powder into the mixture as lightly as you can, keeping to a dropping consistency by adding milk, if needed. Fold in the toffee or fudge pieces.Bring a large pan of water to the boil and place a steamer with a lid on top.Butter and lightly flour a 1.2 litre/2 pint pudding basin. Spoon the treacle (or golden syrup) into the bottom of the basin, then add the pudding mixture. Secure the lid and steam gently for three hours, adding more water to the pan if necessary – keep a close eye on the pan so it doesn’t boil dry. The pudding is cooked when a skewer inserted into it comes out clean. Serve with custard and extra nutmeg grated over. In a bowl, cream the butter and sugar together with an electric hand-held mixer until pale and fluffy. In a bowl, cream the butter and sugar together with an electric hand-held mixer until pale and fluffy. Add half of the beaten eggs and continue to beat for 1–2 minutes. Stop, scrape the sides of the bowl, then add the remaining beaten egg and continue beating for 1–2 minutes. Scrape the sides again. Add the nutmeg, lime and lemon zest, and beat for a few seconds more. Add half of the beaten eggs and continue to beat for 1–2 minutes. Stop, scrape the sides of the bowl, then add the remaining beaten egg and continue beating for 1–2 minutes. Scrape the sides again. Add the nutmeg, lime and lemon zest, and beat for a few seconds more. With a metal spoon, gradually fold the sifted flour and baking powder into the mixture as lightly as you can, keeping to a dropping consistency by adding milk, if needed. Fold in the toffee or fudge pieces. With a metal spoon, gradually fold the sifted flour and baking powder into the mixture as lightly as you can, keeping to a dropping consistency by adding milk, if needed. Fold in the toffee or fudge pieces. Bring a large pan of water to the boil and place a steamer with a lid on top. Bring a large pan of water to the boil and place a steamer with a lid on top. Butter and lightly flour a 1.2 litre/2 pint pudding basin. Spoon the treacle (or golden syrup) into the bottom of the basin, then add the pudding mixture. Secure the lid and steam gently for three hours, adding more water to the pan if necessary – keep a close eye on the pan so it doesn’t boil dry. The pudding is cooked when a skewer inserted into it comes out clean. Butter and lightly flour a 1.2 litre/2 pint pudding basin. Spoon the treacle (or golden syrup) into the bottom of the basin, then add the pudding mixture. Secure the lid and steam gently for three hours, adding more water to the pan if necessary – keep a close eye on the pan so it doesn’t boil dry. The pudding is cooked when a skewer inserted into it comes out clean. Serve with custard and extra nutmeg grated over. Serve with custard and extra nutmeg grated over. Recipe tips For four individual puddings, preheat the oven to 180C/350F/Gas 4 and butter and flour four ovenproof ramekins as above. Divide the treacle between the ramekins, then do the same with the pudding mixture. Place the dishes in a deep roasting tin, pour boiling water into the tin until it comes half way up the sides of the ramekins, then put the tin in the oven for 40 minutes, until a skewer inserted comes out clean."
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} | 8b0f3a93345610c37034f3cb25176a15ea54dfa630a5bc673caebcb581c76c91 | Banana and treacle pudding recipe
An average of 5.0 out of 5 stars from 3 ratings If you’ve got a sweet tooth and a love of banana and caramel flavours, this is the pud for you. Served with proper homemade custard. 2 tbsp golden syrup2 large bananas (1 cut into slices on the diagonal, 1 mashed)175g/6oz softened butter, plus extra to line the pudding basin175g/6oz soft light brown sugar3 free-range eggs175g/6oz self-raising floursqueeze lime juice 2 tbsp golden syrup 2 large bananas (1 cut into slices on the diagonal, 1 mashed) 175g/6oz softened butter, plus extra to line the pudding basin 175g/6oz soft light brown sugar 3 free-range eggs 175g/6oz self-raising flour squeeze lime juice 250ml/9fl oz full-fat milk250ml/9fl oz double cream1 vanilla pod, split down the middle, lengthways or 1 tsp vanilla extract6 free-range egg yolks50g/1¾oz caster sugar1 tbsp banana liqueur (optional) 250ml/9fl oz full-fat milk 250ml/9fl oz double cream 1 vanilla pod, split down the middle, lengthways or 1 tsp vanilla extract 6 free-range egg yolks 50g/1¾oz caster sugar 1 tbsp banana liqueur (optional) Method For the banana and treacle pudding, butter the insides of a large pudding basin thoroughly. Put the golden syrup in the base, then arrange the sliced banana on top.Cream the butter and sugar together, then add the eggs one at a time with a tablespoon of flour after each one. Incorporate the rest of the flour and the banana. Add a squeeze of lime juice to loosen the consistency slightly, then scrape the mixture into the pudding basin.Cover the basin with a sheet of greaseproof paper (or foil) with a pleat folded down the middle (this lets the air expand during cooking). Put an upturned heatproof saucer or small trivet in a large, deep saucepan, and place the pudding basin on top. Add enough just-boiled water to the pan to come halfway up the sides of the basin. Cover the pan with a tight-fitting lid and place over a low heat. Allow to steam in the gently simmering water for 2 hours, adding more water to the pan if necessary. (Make sure the pan does not boil dry.) The pudding is done when a skewer inserted into the centre of the pudding (through the foil or paper) comes out clean. When done, turn off the heat and carefully lift the basin from the water. Leave to stand for 5 minutes.Discard the aluminium foil and paper. Run a cutlery knife around the edge of the pudding to loosen the sides. Carefully invert onto a deep plate and remove the basin. While the pudding is steaming, make the custard. Put the milk and the cream into a saucepan with the vanilla pod or extract. Bring almost to the boil, then remove from the heat and leave it so the flavours will infuse until it cools.Whisk the egg yolks and sugar together until pale with a foamy, aerated texture. Reheat the milk and cream again until just below boiling point. Strain the milk mixture through a sieve into a jug and rinse out the saucepan. Slowly pour the milk mixture over the eggs, whisking constantly as you do so, then pour back into the saucepan. Set over a very low heat and stir constantly until the custard has thickened slightly and you can draw a line through it when it coats the back of a spoon.Strain the custard again and stir in the banana liqueur, if using. To serve, turn the pudding out onto a plate and serve with the custard. For the banana and treacle pudding, butter the insides of a large pudding basin thoroughly. Put the golden syrup in the base, then arrange the sliced banana on top. For the banana and treacle pudding, butter the insides of a large pudding basin thoroughly. Put the golden syrup in the base, then arrange the sliced banana on top. Cream the butter and sugar together, then add the eggs one at a time with a tablespoon of flour after each one. Incorporate the rest of the flour and the banana. Add a squeeze of lime juice to loosen the consistency slightly, then scrape the mixture into the pudding basin. Cream the butter and sugar together, then add the eggs one at a time with a tablespoon of flour after each one. Incorporate the rest of the flour and the banana. Add a squeeze of lime juice to loosen the consistency slightly, then scrape the mixture into the pudding basin. Cover the basin with a sheet of greaseproof paper (or foil) with a pleat folded down the middle (this lets the air expand during cooking). Put an upturned heatproof saucer or small trivet in a large, deep saucepan, and place the pudding basin on top. Add enough just-boiled water to the pan to come halfway up the sides of the basin. Cover the pan with a tight-fitting lid and place over a low heat. Allow to steam in the gently simmering water for 2 hours, adding more water to the pan if necessary. (Make sure the pan does not boil dry.) The pudding is done when a skewer inserted into the centre of the pudding (through the foil or paper) comes out clean. When done, turn off the heat and carefully lift the basin from the water. Leave to stand for 5 minutes. Cover the basin with a sheet of greaseproof paper (or foil) with a pleat folded down the middle (this lets the air expand during cooking). Put an upturned heatproof saucer or small trivet in a large, deep saucepan, and place the pudding basin on top. Add enough just-boiled water to the pan to come halfway up the sides of the basin. Cover the pan with a tight-fitting lid and place over a low heat. Allow to steam in the gently simmering water for 2 hours, adding more water to the pan if necessary. (Make sure the pan does not boil dry.) The pudding is done when a skewer inserted into the centre of the pudding (through the foil or paper) comes out clean. When done, turn off the heat and carefully lift the basin from the water. Leave to stand for 5 minutes. Discard the aluminium foil and paper. Run a cutlery knife around the edge of the pudding to loosen the sides. Carefully invert onto a deep plate and remove the basin. Discard the aluminium foil and paper. Run a cutlery knife around the edge of the pudding to loosen the sides. Carefully invert onto a deep plate and remove the basin. While the pudding is steaming, make the custard. Put the milk and the cream into a saucepan with the vanilla pod or extract. Bring almost to the boil, then remove from the heat and leave it so the flavours will infuse until it cools. While the pudding is steaming, make the custard. Put the milk and the cream into a saucepan with the vanilla pod or extract. Bring almost to the boil, then remove from the heat and leave it so the flavours will infuse until it cools. Whisk the egg yolks and sugar together until pale with a foamy, aerated texture. Reheat the milk and cream again until just below boiling point. Strain the milk mixture through a sieve into a jug and rinse out the saucepan. Whisk the egg yolks and sugar together until pale with a foamy, aerated texture. Reheat the milk and cream again until just below boiling point. Strain the milk mixture through a sieve into a jug and rinse out the saucepan. Slowly pour the milk mixture over the eggs, whisking constantly as you do so, then pour back into the saucepan. Set over a very low heat and stir constantly until the custard has thickened slightly and you can draw a line through it when it coats the back of a spoon. Slowly pour the milk mixture over the eggs, whisking constantly as you do so, then pour back into the saucepan. Set over a very low heat and stir constantly until the custard has thickened slightly and you can draw a line through it when it coats the back of a spoon. Strain the custard again and stir in the banana liqueur, if using. Strain the custard again and stir in the banana liqueur, if using. To serve, turn the pudding out onto a plate and serve with the custard. To serve, turn the pudding out onto a plate and serve with the custard. Recipe tips For a more stable custard, you could add one teaspoon of cornflour when you whisk the sugar and egg yolks together. | {
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"title": "Banana and treacle pudding recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings If you’ve got a sweet tooth and a love of banana and caramel flavours, this is the pud for you. Served with proper homemade custard. 2 tbsp golden syrup2 large bananas (1 cut into slices on the diagonal, 1 mashed)175g/6oz softened butter, plus extra to line the pudding basin175g/6oz soft light brown sugar3 free-range eggs175g/6oz self-raising floursqueeze lime juice 2 tbsp golden syrup 2 large bananas (1 cut into slices on the diagonal, 1 mashed) 175g/6oz softened butter, plus extra to line the pudding basin 175g/6oz soft light brown sugar 3 free-range eggs 175g/6oz self-raising flour squeeze lime juice 250ml/9fl oz full-fat milk250ml/9fl oz double cream1 vanilla pod, split down the middle, lengthways or 1 tsp vanilla extract6 free-range egg yolks50g/1¾oz caster sugar1 tbsp banana liqueur (optional) 250ml/9fl oz full-fat milk 250ml/9fl oz double cream 1 vanilla pod, split down the middle, lengthways or 1 tsp vanilla extract 6 free-range egg yolks 50g/1¾oz caster sugar 1 tbsp banana liqueur (optional) Method For the banana and treacle pudding, butter the insides of a large pudding basin thoroughly. Put the golden syrup in the base, then arrange the sliced banana on top.Cream the butter and sugar together, then add the eggs one at a time with a tablespoon of flour after each one. Incorporate the rest of the flour and the banana. Add a squeeze of lime juice to loosen the consistency slightly, then scrape the mixture into the pudding basin.Cover the basin with a sheet of greaseproof paper (or foil) with a pleat folded down the middle (this lets the air expand during cooking). Put an upturned heatproof saucer or small trivet in a large, deep saucepan, and place the pudding basin on top. Add enough just-boiled water to the pan to come halfway up the sides of the basin. Cover the pan with a tight-fitting lid and place over a low heat. Allow to steam in the gently simmering water for 2 hours, adding more water to the pan if necessary. (Make sure the pan does not boil dry.) The pudding is done when a skewer inserted into the centre of the pudding (through the foil or paper) comes out clean. When done, turn off the heat and carefully lift the basin from the water. Leave to stand for 5 minutes.Discard the aluminium foil and paper. Run a cutlery knife around the edge of the pudding to loosen the sides. Carefully invert onto a deep plate and remove the basin. While the pudding is steaming, make the custard. Put the milk and the cream into a saucepan with the vanilla pod or extract. Bring almost to the boil, then remove from the heat and leave it so the flavours will infuse until it cools.Whisk the egg yolks and sugar together until pale with a foamy, aerated texture. Reheat the milk and cream again until just below boiling point. Strain the milk mixture through a sieve into a jug and rinse out the saucepan. Slowly pour the milk mixture over the eggs, whisking constantly as you do so, then pour back into the saucepan. Set over a very low heat and stir constantly until the custard has thickened slightly and you can draw a line through it when it coats the back of a spoon.Strain the custard again and stir in the banana liqueur, if using. To serve, turn the pudding out onto a plate and serve with the custard. For the banana and treacle pudding, butter the insides of a large pudding basin thoroughly. Put the golden syrup in the base, then arrange the sliced banana on top. For the banana and treacle pudding, butter the insides of a large pudding basin thoroughly. Put the golden syrup in the base, then arrange the sliced banana on top. Cream the butter and sugar together, then add the eggs one at a time with a tablespoon of flour after each one. Incorporate the rest of the flour and the banana. Add a squeeze of lime juice to loosen the consistency slightly, then scrape the mixture into the pudding basin. Cream the butter and sugar together, then add the eggs one at a time with a tablespoon of flour after each one. Incorporate the rest of the flour and the banana. Add a squeeze of lime juice to loosen the consistency slightly, then scrape the mixture into the pudding basin. Cover the basin with a sheet of greaseproof paper (or foil) with a pleat folded down the middle (this lets the air expand during cooking). Put an upturned heatproof saucer or small trivet in a large, deep saucepan, and place the pudding basin on top. Add enough just-boiled water to the pan to come halfway up the sides of the basin. Cover the pan with a tight-fitting lid and place over a low heat. Allow to steam in the gently simmering water for 2 hours, adding more water to the pan if necessary. (Make sure the pan does not boil dry.) The pudding is done when a skewer inserted into the centre of the pudding (through the foil or paper) comes out clean. When done, turn off the heat and carefully lift the basin from the water. Leave to stand for 5 minutes. Cover the basin with a sheet of greaseproof paper (or foil) with a pleat folded down the middle (this lets the air expand during cooking). Put an upturned heatproof saucer or small trivet in a large, deep saucepan, and place the pudding basin on top. Add enough just-boiled water to the pan to come halfway up the sides of the basin. Cover the pan with a tight-fitting lid and place over a low heat. Allow to steam in the gently simmering water for 2 hours, adding more water to the pan if necessary. (Make sure the pan does not boil dry.) The pudding is done when a skewer inserted into the centre of the pudding (through the foil or paper) comes out clean. When done, turn off the heat and carefully lift the basin from the water. Leave to stand for 5 minutes. Discard the aluminium foil and paper. Run a cutlery knife around the edge of the pudding to loosen the sides. Carefully invert onto a deep plate and remove the basin. Discard the aluminium foil and paper. Run a cutlery knife around the edge of the pudding to loosen the sides. Carefully invert onto a deep plate and remove the basin. While the pudding is steaming, make the custard. Put the milk and the cream into a saucepan with the vanilla pod or extract. Bring almost to the boil, then remove from the heat and leave it so the flavours will infuse until it cools. While the pudding is steaming, make the custard. Put the milk and the cream into a saucepan with the vanilla pod or extract. Bring almost to the boil, then remove from the heat and leave it so the flavours will infuse until it cools. Whisk the egg yolks and sugar together until pale with a foamy, aerated texture. Reheat the milk and cream again until just below boiling point. Strain the milk mixture through a sieve into a jug and rinse out the saucepan. Whisk the egg yolks and sugar together until pale with a foamy, aerated texture. Reheat the milk and cream again until just below boiling point. Strain the milk mixture through a sieve into a jug and rinse out the saucepan. Slowly pour the milk mixture over the eggs, whisking constantly as you do so, then pour back into the saucepan. Set over a very low heat and stir constantly until the custard has thickened slightly and you can draw a line through it when it coats the back of a spoon. Slowly pour the milk mixture over the eggs, whisking constantly as you do so, then pour back into the saucepan. Set over a very low heat and stir constantly until the custard has thickened slightly and you can draw a line through it when it coats the back of a spoon. Strain the custard again and stir in the banana liqueur, if using. Strain the custard again and stir in the banana liqueur, if using. To serve, turn the pudding out onto a plate and serve with the custard. To serve, turn the pudding out onto a plate and serve with the custard. Recipe tips For a more stable custard, you could add one teaspoon of cornflour when you whisk the sugar and egg yolks together."
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} | e7ebceb7485c8eacb2c93ce55f2a9c4ec3b206c46bb5f1afe7a45cba39392207 | Steamed steak and onion pudding with mashed potato recipe
The day before you start, soak the beef bones in water until the marrow is soft enough to push out of the bones. Soak the bone marrow in water for 24 hours, changing the water four times in total, then drain and cut it into thick slices.For the filling, dredge the beef shin pieces in the seasoned flour.Heat the beef dripping in a large lidded saucepan and fry the beef shin for 4-5 minutes, or until browned all over. (You may need to do this in batches.) Remove the beef from the pan and set aside to drain in a colander.Add the onions to same saucepan and fry for 8-10 minutes, or until golden-brown. Add the red wine and boil the mixture until the volume of the liquid has reduced by half. Add the beef stock and bouquet garni and season, to taste, with salt and freshly ground black pepper.Bring the mixture to the boil, then reduce the heat until the mixture is simmering, cover with a lid and simmer for one hour. After one hour, remove the lid and simmer for a further 15 minutes, or until the beef is tender.Spoon the mixture into a large bowl and set aside to cool.Meanwhile, for the sauce, heat the chicken stock and beef stock and tomato juice in a saucepan until boiling. Reduce the heat until the mixture is simmering and continue to cook for 1-2 hours, or until the volume of the liquid has reduced by three-quarters. Skim off any scum if necessary. Set aside.Meanwhile, heat the shallots and red wine in a saucepan until boiling. Reduce the heat and simmer for 1-2 hours, or until the red wine has evaporated.Strain the stock mixture through a sieve into the saucepan with the shallot and red wine mixture in it. Stir until well combined and season, to taste, with salt and freshly ground black pepper.For the pudding, grease a 1.75 litres/3 pint pudding basin with butter.Stir the self-raising flour, suet, water and salt in a bowl until the mixture comes together as a dough.Turn out the dough onto a lightly floured work surface, pinch off a quarter of the dough and set it aside.Roll out the remaining dough into a 25cm/10in circle. Transfer the rolled pastry to the prepared pudding basin and mould it to the sides of the basin (leave the excess pastry hanging over the edge of the basin). Set aside.Roll the remaining dough out onto a lightly floured work surface until it is 1cm/½in thick and 2.5cm/1in wider in diameter than the top of the pudding basin. Set aside.Spoon the filling mixture into the pastry casePlace the pastry lid on top of the pudding basin, moisten the edges with water, and press down to seal.Wrap the pudding basin in a double layer of aluminium foil and secure with string. Place it on a heatproof plate and transfer to a large pan. Add enough boiling water to reach halfway up the sides of the pudding basin, cover the pan with a lid and steam for 1½ hours, topping up the water level as necessary.For the mash, cook the potatoes in a pan of salted boiling water for 15 minutes, or until tender. Drain and return to the pan, over the heat for a few seconds, to drive off any excess moisture.Mash the potatoes well then add the butter and cream and beat to a smooth purée. Season, to taste, with salt and freshly ground black pepper.To serve, carefully remove the aluminium foil from the pudding. Place a serving plate on top of the pudding, turn the pudding upside down and gently lift off the pudding basin.Just before serving, add the bone marrow to the sauce and heat until the bone marrow has melted and the sauce has warmed through. To serve, place one slice of pudding onto each of five serving plates. Spoon the sauce over the pudding and serve the mash alongside. The day before you start, soak the beef bones in water until the marrow is soft enough to push out of the bones. Soak the bone marrow in water for 24 hours, changing the water four times in total, then drain and cut it into thick slices. The day before you start, soak the beef bones in water until the marrow is soft enough to push out of the bones. Soak the bone marrow in water for 24 hours, changing the water four times in total, then drain and cut it into thick slices. For the filling, dredge the beef shin pieces in the seasoned flour. For the filling, dredge the beef shin pieces in the seasoned flour. Heat the beef dripping in a large lidded saucepan and fry the beef shin for 4-5 minutes, or until browned all over. (You may need to do this in batches.) Remove the beef from the pan and set aside to drain in a colander. Heat the beef dripping in a large lidded saucepan and fry the beef shin for 4-5 minutes, or until browned all over. (You may need to do this in batches.) Remove the beef from the pan and set aside to drain in a colander. Add the onions to same saucepan and fry for 8-10 minutes, or until golden-brown. Add the red wine and boil the mixture until the volume of the liquid has reduced by half. Add the beef stock and bouquet garni and season, to taste, with salt and freshly ground black pepper. Add the onions to same saucepan and fry for 8-10 minutes, or until golden-brown. Add the red wine and boil the mixture until the volume of the liquid has reduced by half. Add the beef stock and bouquet garni and season, to taste, with salt and freshly ground black pepper. Bring the mixture to the boil, then reduce the heat until the mixture is simmering, cover with a lid and simmer for one hour. After one hour, remove the lid and simmer for a further 15 minutes, or until the beef is tender. Bring the mixture to the boil, then reduce the heat until the mixture is simmering, cover with a lid and simmer for one hour. After one hour, remove the lid and simmer for a further 15 minutes, or until the beef is tender. Spoon the mixture into a large bowl and set aside to cool. Spoon the mixture into a large bowl and set aside to cool. Meanwhile, for the sauce, heat the chicken stock and beef stock and tomato juice in a saucepan until boiling. Reduce the heat until the mixture is simmering and continue to cook for 1-2 hours, or until the volume of the liquid has reduced by three-quarters. Skim off any scum if necessary. Set aside. Meanwhile, for the sauce, heat the chicken stock and beef stock and tomato juice in a saucepan until boiling. Reduce the heat until the mixture is simmering and continue to cook for 1-2 hours, or until the volume of the liquid has reduced by three-quarters. Skim off any scum if necessary. Set aside. Meanwhile, heat the shallots and red wine in a saucepan until boiling. Reduce the heat and simmer for 1-2 hours, or until the red wine has evaporated. Meanwhile, heat the shallots and red wine in a saucepan until boiling. Reduce the heat and simmer for 1-2 hours, or until the red wine has evaporated. Strain the stock mixture through a sieve into the saucepan with the shallot and red wine mixture in it. Stir until well combined and season, to taste, with salt and freshly ground black pepper. Strain the stock mixture through a sieve into the saucepan with the shallot and red wine mixture in it. Stir until well combined and season, to taste, with salt and freshly ground black pepper. For the pudding, grease a 1.75 litres/3 pint pudding basin with butter. For the pudding, grease a 1.75 litres/3 pint pudding basin with butter. Stir the self-raising flour, suet, water and salt in a bowl until the mixture comes together as a dough. Stir the self-raising flour, suet, water and salt in a bowl until the mixture comes together as a dough. Turn out the dough onto a lightly floured work surface, pinch off a quarter of the dough and set it aside. Turn out the dough onto a lightly floured work surface, pinch off a quarter of the dough and set it aside. Roll out the remaining dough into a 25cm/10in circle. Transfer the rolled pastry to the prepared pudding basin and mould it to the sides of the basin (leave the excess pastry hanging over the edge of the basin). Set aside. Roll out the remaining dough into a 25cm/10in circle. Transfer the rolled pastry to the prepared pudding basin and mould it to the sides of the basin (leave the excess pastry hanging over the edge of the basin). Set aside. Roll the remaining dough out onto a lightly floured work surface until it is 1cm/½in thick and 2.5cm/1in wider in diameter than the top of the pudding basin. Set aside. Roll the remaining dough out onto a lightly floured work surface until it is 1cm/½in thick and 2.5cm/1in wider in diameter than the top of the pudding basin. Set aside. Spoon the filling mixture into the pastry case Spoon the filling mixture into the pastry case Place the pastry lid on top of the pudding basin, moisten the edges with water, and press down to seal. Place the pastry lid on top of the pudding basin, moisten the edges with water, and press down to seal. Wrap the pudding basin in a double layer of aluminium foil and secure with string. Place it on a heatproof plate and transfer to a large pan. Add enough boiling water to reach halfway up the sides of the pudding basin, cover the pan with a lid and steam for 1½ hours, topping up the water level as necessary. Wrap the pudding basin in a double layer of aluminium foil and secure with string. Place it on a heatproof plate and transfer to a large pan. Add enough boiling water to reach halfway up the sides of the pudding basin, cover the pan with a lid and steam for 1½ hours, topping up the water level as necessary. For the mash, cook the potatoes in a pan of salted boiling water for 15 minutes, or until tender. Drain and return to the pan, over the heat for a few seconds, to drive off any excess moisture. For the mash, cook the potatoes in a pan of salted boiling water for 15 minutes, or until tender. Drain and return to the pan, over the heat for a few seconds, to drive off any excess moisture. Mash the potatoes well then add the butter and cream and beat to a smooth purée. Season, to taste, with salt and freshly ground black pepper. Mash the potatoes well then add the butter and cream and beat to a smooth purée. Season, to taste, with salt and freshly ground black pepper. To serve, carefully remove the aluminium foil from the pudding. Place a serving plate on top of the pudding, turn the pudding upside down and gently lift off the pudding basin. To serve, carefully remove the aluminium foil from the pudding. Place a serving plate on top of the pudding, turn the pudding upside down and gently lift off the pudding basin. Just before serving, add the bone marrow to the sauce and heat until the bone marrow has melted and the sauce has warmed through. Just before serving, add the bone marrow to the sauce and heat until the bone marrow has melted and the sauce has warmed through. To serve, place one slice of pudding onto each of five serving plates. Spoon the sauce over the pudding and serve the mash alongside. To serve, place one slice of pudding onto each of five serving plates. Spoon the sauce over the pudding and serve the mash alongside. | {
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"title": "Steamed steak and onion pudding with mashed potato recipe",
"content": "The day before you start, soak the beef bones in water until the marrow is soft enough to push out of the bones. Soak the bone marrow in water for 24 hours, changing the water four times in total, then drain and cut it into thick slices.For the filling, dredge the beef shin pieces in the seasoned flour.Heat the beef dripping in a large lidded saucepan and fry the beef shin for 4-5 minutes, or until browned all over. (You may need to do this in batches.) Remove the beef from the pan and set aside to drain in a colander.Add the onions to same saucepan and fry for 8-10 minutes, or until golden-brown. Add the red wine and boil the mixture until the volume of the liquid has reduced by half. Add the beef stock and bouquet garni and season, to taste, with salt and freshly ground black pepper.Bring the mixture to the boil, then reduce the heat until the mixture is simmering, cover with a lid and simmer for one hour. After one hour, remove the lid and simmer for a further 15 minutes, or until the beef is tender.Spoon the mixture into a large bowl and set aside to cool.Meanwhile, for the sauce, heat the chicken stock and beef stock and tomato juice in a saucepan until boiling. Reduce the heat until the mixture is simmering and continue to cook for 1-2 hours, or until the volume of the liquid has reduced by three-quarters. Skim off any scum if necessary. Set aside.Meanwhile, heat the shallots and red wine in a saucepan until boiling. Reduce the heat and simmer for 1-2 hours, or until the red wine has evaporated.Strain the stock mixture through a sieve into the saucepan with the shallot and red wine mixture in it. Stir until well combined and season, to taste, with salt and freshly ground black pepper.For the pudding, grease a 1.75 litres/3 pint pudding basin with butter.Stir the self-raising flour, suet, water and salt in a bowl until the mixture comes together as a dough.Turn out the dough onto a lightly floured work surface, pinch off a quarter of the dough and set it aside.Roll out the remaining dough into a 25cm/10in circle. Transfer the rolled pastry to the prepared pudding basin and mould it to the sides of the basin (leave the excess pastry hanging over the edge of the basin). Set aside.Roll the remaining dough out onto a lightly floured work surface until it is 1cm/½in thick and 2.5cm/1in wider in diameter than the top of the pudding basin. Set aside.Spoon the filling mixture into the pastry casePlace the pastry lid on top of the pudding basin, moisten the edges with water, and press down to seal.Wrap the pudding basin in a double layer of aluminium foil and secure with string. Place it on a heatproof plate and transfer to a large pan. Add enough boiling water to reach halfway up the sides of the pudding basin, cover the pan with a lid and steam for 1½ hours, topping up the water level as necessary.For the mash, cook the potatoes in a pan of salted boiling water for 15 minutes, or until tender. Drain and return to the pan, over the heat for a few seconds, to drive off any excess moisture.Mash the potatoes well then add the butter and cream and beat to a smooth purée. Season, to taste, with salt and freshly ground black pepper.To serve, carefully remove the aluminium foil from the pudding. Place a serving plate on top of the pudding, turn the pudding upside down and gently lift off the pudding basin.Just before serving, add the bone marrow to the sauce and heat until the bone marrow has melted and the sauce has warmed through. To serve, place one slice of pudding onto each of five serving plates. Spoon the sauce over the pudding and serve the mash alongside. The day before you start, soak the beef bones in water until the marrow is soft enough to push out of the bones. Soak the bone marrow in water for 24 hours, changing the water four times in total, then drain and cut it into thick slices. The day before you start, soak the beef bones in water until the marrow is soft enough to push out of the bones. Soak the bone marrow in water for 24 hours, changing the water four times in total, then drain and cut it into thick slices. For the filling, dredge the beef shin pieces in the seasoned flour. For the filling, dredge the beef shin pieces in the seasoned flour. Heat the beef dripping in a large lidded saucepan and fry the beef shin for 4-5 minutes, or until browned all over. (You may need to do this in batches.) Remove the beef from the pan and set aside to drain in a colander. Heat the beef dripping in a large lidded saucepan and fry the beef shin for 4-5 minutes, or until browned all over. (You may need to do this in batches.) Remove the beef from the pan and set aside to drain in a colander. Add the onions to same saucepan and fry for 8-10 minutes, or until golden-brown. Add the red wine and boil the mixture until the volume of the liquid has reduced by half. Add the beef stock and bouquet garni and season, to taste, with salt and freshly ground black pepper. Add the onions to same saucepan and fry for 8-10 minutes, or until golden-brown. Add the red wine and boil the mixture until the volume of the liquid has reduced by half. Add the beef stock and bouquet garni and season, to taste, with salt and freshly ground black pepper. Bring the mixture to the boil, then reduce the heat until the mixture is simmering, cover with a lid and simmer for one hour. After one hour, remove the lid and simmer for a further 15 minutes, or until the beef is tender. Bring the mixture to the boil, then reduce the heat until the mixture is simmering, cover with a lid and simmer for one hour. After one hour, remove the lid and simmer for a further 15 minutes, or until the beef is tender. Spoon the mixture into a large bowl and set aside to cool. Spoon the mixture into a large bowl and set aside to cool. Meanwhile, for the sauce, heat the chicken stock and beef stock and tomato juice in a saucepan until boiling. Reduce the heat until the mixture is simmering and continue to cook for 1-2 hours, or until the volume of the liquid has reduced by three-quarters. Skim off any scum if necessary. Set aside. Meanwhile, for the sauce, heat the chicken stock and beef stock and tomato juice in a saucepan until boiling. Reduce the heat until the mixture is simmering and continue to cook for 1-2 hours, or until the volume of the liquid has reduced by three-quarters. Skim off any scum if necessary. Set aside. Meanwhile, heat the shallots and red wine in a saucepan until boiling. Reduce the heat and simmer for 1-2 hours, or until the red wine has evaporated. Meanwhile, heat the shallots and red wine in a saucepan until boiling. Reduce the heat and simmer for 1-2 hours, or until the red wine has evaporated. Strain the stock mixture through a sieve into the saucepan with the shallot and red wine mixture in it. Stir until well combined and season, to taste, with salt and freshly ground black pepper. Strain the stock mixture through a sieve into the saucepan with the shallot and red wine mixture in it. Stir until well combined and season, to taste, with salt and freshly ground black pepper. For the pudding, grease a 1.75 litres/3 pint pudding basin with butter. For the pudding, grease a 1.75 litres/3 pint pudding basin with butter. Stir the self-raising flour, suet, water and salt in a bowl until the mixture comes together as a dough. Stir the self-raising flour, suet, water and salt in a bowl until the mixture comes together as a dough. Turn out the dough onto a lightly floured work surface, pinch off a quarter of the dough and set it aside. Turn out the dough onto a lightly floured work surface, pinch off a quarter of the dough and set it aside. Roll out the remaining dough into a 25cm/10in circle. Transfer the rolled pastry to the prepared pudding basin and mould it to the sides of the basin (leave the excess pastry hanging over the edge of the basin). Set aside. Roll out the remaining dough into a 25cm/10in circle. Transfer the rolled pastry to the prepared pudding basin and mould it to the sides of the basin (leave the excess pastry hanging over the edge of the basin). Set aside. Roll the remaining dough out onto a lightly floured work surface until it is 1cm/½in thick and 2.5cm/1in wider in diameter than the top of the pudding basin. Set aside. Roll the remaining dough out onto a lightly floured work surface until it is 1cm/½in thick and 2.5cm/1in wider in diameter than the top of the pudding basin. Set aside. Spoon the filling mixture into the pastry case Spoon the filling mixture into the pastry case Place the pastry lid on top of the pudding basin, moisten the edges with water, and press down to seal. Place the pastry lid on top of the pudding basin, moisten the edges with water, and press down to seal. Wrap the pudding basin in a double layer of aluminium foil and secure with string. Place it on a heatproof plate and transfer to a large pan. Add enough boiling water to reach halfway up the sides of the pudding basin, cover the pan with a lid and steam for 1½ hours, topping up the water level as necessary. Wrap the pudding basin in a double layer of aluminium foil and secure with string. Place it on a heatproof plate and transfer to a large pan. Add enough boiling water to reach halfway up the sides of the pudding basin, cover the pan with a lid and steam for 1½ hours, topping up the water level as necessary. For the mash, cook the potatoes in a pan of salted boiling water for 15 minutes, or until tender. Drain and return to the pan, over the heat for a few seconds, to drive off any excess moisture. For the mash, cook the potatoes in a pan of salted boiling water for 15 minutes, or until tender. Drain and return to the pan, over the heat for a few seconds, to drive off any excess moisture. Mash the potatoes well then add the butter and cream and beat to a smooth purée. Season, to taste, with salt and freshly ground black pepper. Mash the potatoes well then add the butter and cream and beat to a smooth purée. Season, to taste, with salt and freshly ground black pepper. To serve, carefully remove the aluminium foil from the pudding. Place a serving plate on top of the pudding, turn the pudding upside down and gently lift off the pudding basin. To serve, carefully remove the aluminium foil from the pudding. Place a serving plate on top of the pudding, turn the pudding upside down and gently lift off the pudding basin. Just before serving, add the bone marrow to the sauce and heat until the bone marrow has melted and the sauce has warmed through. Just before serving, add the bone marrow to the sauce and heat until the bone marrow has melted and the sauce has warmed through. To serve, place one slice of pudding onto each of five serving plates. Spoon the sauce over the pudding and serve the mash alongside. To serve, place one slice of pudding onto each of five serving plates. Spoon the sauce over the pudding and serve the mash alongside."
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} | 24ba59a1d4f53af466df2db181487485608fc63bedc96e2ef1e933b60dbd2a6f | Steamed sticky toffee pudding with toffee sauce recipe
An average of 4.7 out of 5 stars from 3 ratings Steaming keeps this family-sized pudding beautifully moist. Serve in slices with lashings of toffee sauce and a scoop of ice cream. Equipment and preparation: For this recipe you will need a 1 litre/1¾ pint pudding basin. 5 tbsp demerara sugar200g/7oz pitted dates1 tbsp vanilla bean paste50g/1¾oz unsalted butter, softened, plus extra for greasing175g/6oz dark brown sugar2 tbsp golden syrup2 tbsp black treacle200g/7oz self-raising flour2 free-range eggs1½ tsp bicarbonate of soda 5 tbsp demerara sugar 200g/7oz pitted dates 1 tbsp vanilla bean paste 50g/1¾oz unsalted butter, softened, plus extra for greasing 175g/6oz dark brown sugar 2 tbsp golden syrup 2 tbsp black treacle 200g/7oz self-raising flour 2 free-range eggs 1½ tsp bicarbonate of soda 500ml/18fl oz double cream175g/6oz unsalted butter175g/6oz demerara sugar1 tbsp golden syrup1 tbsp black treacle 500ml/18fl oz double cream 175g/6oz unsalted butter 175g/6oz demerara sugar 1 tbsp golden syrup 1 tbsp black treacle vanilla ice cream vanilla ice cream Method For the sticky toffee pudding, grease a 1 litre/1¾ pint pudding basin with a little butter. Sprinkle with the demerara sugar and tip out any that has not stuck to the basin.Put a heatproof plate in the bottom of a large saucepan. Fill the kettle and put it on to boil.Place the dates in a pan with 200ml/7fl oz water. Cook for 3-4 minutes, then transfer to a food processor and blend with the vanilla bean paste. Set aside.In a large bowl, beat the softened butter and dark brown sugar together until smooth.Add the golden syrup, treacle, flour, eggs, bicarbonate of soda and the blended dates. Mix until combined.Pour the mixture into the prepared basin. Fold a large piece of aluminium foil in half and grease one side with butter. Wrap the pudding in the greased foil, greased side facing into the pudding. (Pleat the foil a few times as you wrap it to allow room for the pudding to expand.) Secure the foil to the rim of the pudding basin with string.Sit the basin on the plate sat inside the prepared saucepan. Place over a low heat and pour boiling water around the basin until it reaches half way up the side. Place a lid on the saucepan and steam the pudding for 2½-3 hours (check occasionally to make sure the water hasn’t completely evaporated – top up with more boiling water if needed). For the toffee sauce, in a pan set over a low heat combine the cream, butter and sugar. When the butter and sugar have melted, whisk in the syrup and treacle.Remove the pudding from the pan, discard the foil lid and turn it out onto a plate.To serve, cut a wedge of the pudding, pour over the toffee sauce and serve with a scoop of ice cream. For the sticky toffee pudding, grease a 1 litre/1¾ pint pudding basin with a little butter. Sprinkle with the demerara sugar and tip out any that has not stuck to the basin. For the sticky toffee pudding, grease a 1 litre/1¾ pint pudding basin with a little butter. Sprinkle with the demerara sugar and tip out any that has not stuck to the basin. Put a heatproof plate in the bottom of a large saucepan. Fill the kettle and put it on to boil. Put a heatproof plate in the bottom of a large saucepan. Fill the kettle and put it on to boil. Place the dates in a pan with 200ml/7fl oz water. Cook for 3-4 minutes, then transfer to a food processor and blend with the vanilla bean paste. Set aside. Place the dates in a pan with 200ml/7fl oz water. Cook for 3-4 minutes, then transfer to a food processor and blend with the vanilla bean paste. Set aside. In a large bowl, beat the softened butter and dark brown sugar together until smooth. In a large bowl, beat the softened butter and dark brown sugar together until smooth. Add the golden syrup, treacle, flour, eggs, bicarbonate of soda and the blended dates. Mix until combined. Add the golden syrup, treacle, flour, eggs, bicarbonate of soda and the blended dates. Mix until combined. Pour the mixture into the prepared basin. Fold a large piece of aluminium foil in half and grease one side with butter. Wrap the pudding in the greased foil, greased side facing into the pudding. (Pleat the foil a few times as you wrap it to allow room for the pudding to expand.) Secure the foil to the rim of the pudding basin with string. Pour the mixture into the prepared basin. Fold a large piece of aluminium foil in half and grease one side with butter. Wrap the pudding in the greased foil, greased side facing into the pudding. (Pleat the foil a few times as you wrap it to allow room for the pudding to expand.) Secure the foil to the rim of the pudding basin with string. Sit the basin on the plate sat inside the prepared saucepan. Place over a low heat and pour boiling water around the basin until it reaches half way up the side. Place a lid on the saucepan and steam the pudding for 2½-3 hours (check occasionally to make sure the water hasn’t completely evaporated – top up with more boiling water if needed). Sit the basin on the plate sat inside the prepared saucepan. Place over a low heat and pour boiling water around the basin until it reaches half way up the side. Place a lid on the saucepan and steam the pudding for 2½-3 hours (check occasionally to make sure the water hasn’t completely evaporated – top up with more boiling water if needed). For the toffee sauce, in a pan set over a low heat combine the cream, butter and sugar. When the butter and sugar have melted, whisk in the syrup and treacle. For the toffee sauce, in a pan set over a low heat combine the cream, butter and sugar. When the butter and sugar have melted, whisk in the syrup and treacle. Remove the pudding from the pan, discard the foil lid and turn it out onto a plate. Remove the pudding from the pan, discard the foil lid and turn it out onto a plate. To serve, cut a wedge of the pudding, pour over the toffee sauce and serve with a scoop of ice cream. To serve, cut a wedge of the pudding, pour over the toffee sauce and serve with a scoop of ice cream. | {
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"title": "Steamed sticky toffee pudding with toffee sauce recipe",
"content": "An average of 4.7 out of 5 stars from 3 ratings Steaming keeps this family-sized pudding beautifully moist. Serve in slices with lashings of toffee sauce and a scoop of ice cream. Equipment and preparation: For this recipe you will need a 1 litre/1¾ pint pudding basin. 5 tbsp demerara sugar200g/7oz pitted dates1 tbsp vanilla bean paste50g/1¾oz unsalted butter, softened, plus extra for greasing175g/6oz dark brown sugar2 tbsp golden syrup2 tbsp black treacle200g/7oz self-raising flour2 free-range eggs1½ tsp bicarbonate of soda 5 tbsp demerara sugar 200g/7oz pitted dates 1 tbsp vanilla bean paste 50g/1¾oz unsalted butter, softened, plus extra for greasing 175g/6oz dark brown sugar 2 tbsp golden syrup 2 tbsp black treacle 200g/7oz self-raising flour 2 free-range eggs 1½ tsp bicarbonate of soda 500ml/18fl oz double cream175g/6oz unsalted butter175g/6oz demerara sugar1 tbsp golden syrup1 tbsp black treacle 500ml/18fl oz double cream 175g/6oz unsalted butter 175g/6oz demerara sugar 1 tbsp golden syrup 1 tbsp black treacle vanilla ice cream vanilla ice cream Method For the sticky toffee pudding, grease a 1 litre/1¾ pint pudding basin with a little butter. Sprinkle with the demerara sugar and tip out any that has not stuck to the basin.Put a heatproof plate in the bottom of a large saucepan. Fill the kettle and put it on to boil.Place the dates in a pan with 200ml/7fl oz water. Cook for 3-4 minutes, then transfer to a food processor and blend with the vanilla bean paste. Set aside.In a large bowl, beat the softened butter and dark brown sugar together until smooth.Add the golden syrup, treacle, flour, eggs, bicarbonate of soda and the blended dates. Mix until combined.Pour the mixture into the prepared basin. Fold a large piece of aluminium foil in half and grease one side with butter. Wrap the pudding in the greased foil, greased side facing into the pudding. (Pleat the foil a few times as you wrap it to allow room for the pudding to expand.) Secure the foil to the rim of the pudding basin with string.Sit the basin on the plate sat inside the prepared saucepan. Place over a low heat and pour boiling water around the basin until it reaches half way up the side. Place a lid on the saucepan and steam the pudding for 2½-3 hours (check occasionally to make sure the water hasn’t completely evaporated – top up with more boiling water if needed). For the toffee sauce, in a pan set over a low heat combine the cream, butter and sugar. When the butter and sugar have melted, whisk in the syrup and treacle.Remove the pudding from the pan, discard the foil lid and turn it out onto a plate.To serve, cut a wedge of the pudding, pour over the toffee sauce and serve with a scoop of ice cream. For the sticky toffee pudding, grease a 1 litre/1¾ pint pudding basin with a little butter. Sprinkle with the demerara sugar and tip out any that has not stuck to the basin. For the sticky toffee pudding, grease a 1 litre/1¾ pint pudding basin with a little butter. Sprinkle with the demerara sugar and tip out any that has not stuck to the basin. Put a heatproof plate in the bottom of a large saucepan. Fill the kettle and put it on to boil. Put a heatproof plate in the bottom of a large saucepan. Fill the kettle and put it on to boil. Place the dates in a pan with 200ml/7fl oz water. Cook for 3-4 minutes, then transfer to a food processor and blend with the vanilla bean paste. Set aside. Place the dates in a pan with 200ml/7fl oz water. Cook for 3-4 minutes, then transfer to a food processor and blend with the vanilla bean paste. Set aside. In a large bowl, beat the softened butter and dark brown sugar together until smooth. In a large bowl, beat the softened butter and dark brown sugar together until smooth. Add the golden syrup, treacle, flour, eggs, bicarbonate of soda and the blended dates. Mix until combined. Add the golden syrup, treacle, flour, eggs, bicarbonate of soda and the blended dates. Mix until combined. Pour the mixture into the prepared basin. Fold a large piece of aluminium foil in half and grease one side with butter. Wrap the pudding in the greased foil, greased side facing into the pudding. (Pleat the foil a few times as you wrap it to allow room for the pudding to expand.) Secure the foil to the rim of the pudding basin with string. Pour the mixture into the prepared basin. Fold a large piece of aluminium foil in half and grease one side with butter. Wrap the pudding in the greased foil, greased side facing into the pudding. (Pleat the foil a few times as you wrap it to allow room for the pudding to expand.) Secure the foil to the rim of the pudding basin with string. Sit the basin on the plate sat inside the prepared saucepan. Place over a low heat and pour boiling water around the basin until it reaches half way up the side. Place a lid on the saucepan and steam the pudding for 2½-3 hours (check occasionally to make sure the water hasn’t completely evaporated – top up with more boiling water if needed). Sit the basin on the plate sat inside the prepared saucepan. Place over a low heat and pour boiling water around the basin until it reaches half way up the side. Place a lid on the saucepan and steam the pudding for 2½-3 hours (check occasionally to make sure the water hasn’t completely evaporated – top up with more boiling water if needed). For the toffee sauce, in a pan set over a low heat combine the cream, butter and sugar. When the butter and sugar have melted, whisk in the syrup and treacle. For the toffee sauce, in a pan set over a low heat combine the cream, butter and sugar. When the butter and sugar have melted, whisk in the syrup and treacle. Remove the pudding from the pan, discard the foil lid and turn it out onto a plate. Remove the pudding from the pan, discard the foil lid and turn it out onto a plate. To serve, cut a wedge of the pudding, pour over the toffee sauce and serve with a scoop of ice cream. To serve, cut a wedge of the pudding, pour over the toffee sauce and serve with a scoop of ice cream."
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} | 1a821b78a277e08efbf70a76b13173cb704426effbe04a9a56afe453d82122d6 | Gypsy eggs recipe
An average of 3.8 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cornish_gypsy_eggs_45609_16x9.jpg Baked eggs in a rich tomato and chorizo sauce makes a brilliant brunch dish. Top with crispy Parma ham and Parmesan for ultimate indulgence. 110g/3½oz cooking chorizo, finely chopped2 banana shallots, finely chopped1 clove garlic, finely chopped2 tsp sherry vinegar 300g/10½oz chunky passata15g/½ oz kale, stems removed, roughly chopped 75g/2¾oz cooked cannellini beans (tinned is fine)8 free-range eggs 4 sourdough bread slicesolive oil, for drizzling100g/3½oz Parma ham20g/¾oz basil or wild garlic, finely choppedhandful freshly grated Parmesanrock salt and freshly ground black pepper sprig of basil, to serve 110g/3½oz cooking chorizo, finely chopped 2 banana shallots, finely chopped 1 clove garlic, finely chopped 2 tsp sherry vinegar 300g/10½oz chunky passata 15g/½ oz kale, stems removed, roughly chopped 75g/2¾oz cooked cannellini beans (tinned is fine) 8 free-range eggs 4 sourdough bread slices olive oil, for drizzling 100g/3½oz Parma ham 20g/¾oz basil or wild garlic, finely chopped handful freshly grated Parmesan rock salt and freshly ground black pepper sprig of basil, to serve Method Preheat the oven to 200C/180C Fan/ Gas 6. Heat a frying pan over a medium heat and add the chorizo. Once the chorizo has begun to colour and release its oil, add the shallot and garlic and cook for 2–3 minutes. Deglaze the pan with the sherry vinegar, then add the passata and cook until the sauce has thickened. Stir in the kale, basil leaves and cannellini beans. Season with salt and pepper. Divide the mixture between four large ovenproof ramekins and make a well in the middle of each. Crack 2 eggs into each well and bake for 10–12 minutes, or until the egg white is cooked but the yolk is still runny. Meanwhile, drizzle the bread with olive oil and chargrill on a preheated griddle pan, or grill. Fry the Parma ham in a frying pan on a medium-high heat, until crisp.Remove the eggs from the oven, season with salt and pepper and garnish with the basil and crispy Parma ham. Sprinkle over the Parmesan and serve. Preheat the oven to 200C/180C Fan/ Gas 6. Preheat the oven to 200C/180C Fan/ Gas 6. Heat a frying pan over a medium heat and add the chorizo. Once the chorizo has begun to colour and release its oil, add the shallot and garlic and cook for 2–3 minutes. Heat a frying pan over a medium heat and add the chorizo. Once the chorizo has begun to colour and release its oil, add the shallot and garlic and cook for 2–3 minutes. Deglaze the pan with the sherry vinegar, then add the passata and cook until the sauce has thickened. Deglaze the pan with the sherry vinegar, then add the passata and cook until the sauce has thickened. Stir in the kale, basil leaves and cannellini beans. Season with salt and pepper. Stir in the kale, basil leaves and cannellini beans. Season with salt and pepper. Divide the mixture between four large ovenproof ramekins and make a well in the middle of each. Crack 2 eggs into each well and bake for 10–12 minutes, or until the egg white is cooked but the yolk is still runny. Divide the mixture between four large ovenproof ramekins and make a well in the middle of each. Crack 2 eggs into each well and bake for 10–12 minutes, or until the egg white is cooked but the yolk is still runny. Meanwhile, drizzle the bread with olive oil and chargrill on a preheated griddle pan, or grill. Fry the Parma ham in a frying pan on a medium-high heat, until crisp. Meanwhile, drizzle the bread with olive oil and chargrill on a preheated griddle pan, or grill. Fry the Parma ham in a frying pan on a medium-high heat, until crisp. Remove the eggs from the oven, season with salt and pepper and garnish with the basil and crispy Parma ham. Sprinkle over the Parmesan and serve. Remove the eggs from the oven, season with salt and pepper and garnish with the basil and crispy Parma ham. Sprinkle over the Parmesan and serve. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Gypsy eggs recipe",
"content": "An average of 3.8 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cornish_gypsy_eggs_45609_16x9.jpg Baked eggs in a rich tomato and chorizo sauce makes a brilliant brunch dish. Top with crispy Parma ham and Parmesan for ultimate indulgence. 110g/3½oz cooking chorizo, finely chopped2 banana shallots, finely chopped1 clove garlic, finely chopped2 tsp sherry vinegar 300g/10½oz chunky passata15g/½ oz kale, stems removed, roughly chopped 75g/2¾oz cooked cannellini beans (tinned is fine)8 free-range eggs 4 sourdough bread slicesolive oil, for drizzling100g/3½oz Parma ham20g/¾oz basil or wild garlic, finely choppedhandful freshly grated Parmesanrock salt and freshly ground black pepper sprig of basil, to serve 110g/3½oz cooking chorizo, finely chopped 2 banana shallots, finely chopped 1 clove garlic, finely chopped 2 tsp sherry vinegar 300g/10½oz chunky passata 15g/½ oz kale, stems removed, roughly chopped 75g/2¾oz cooked cannellini beans (tinned is fine) 8 free-range eggs 4 sourdough bread slices olive oil, for drizzling 100g/3½oz Parma ham 20g/¾oz basil or wild garlic, finely chopped handful freshly grated Parmesan rock salt and freshly ground black pepper sprig of basil, to serve Method Preheat the oven to 200C/180C Fan/ Gas 6. Heat a frying pan over a medium heat and add the chorizo. Once the chorizo has begun to colour and release its oil, add the shallot and garlic and cook for 2–3 minutes. Deglaze the pan with the sherry vinegar, then add the passata and cook until the sauce has thickened. Stir in the kale, basil leaves and cannellini beans. Season with salt and pepper. Divide the mixture between four large ovenproof ramekins and make a well in the middle of each. Crack 2 eggs into each well and bake for 10–12 minutes, or until the egg white is cooked but the yolk is still runny. Meanwhile, drizzle the bread with olive oil and chargrill on a preheated griddle pan, or grill. Fry the Parma ham in a frying pan on a medium-high heat, until crisp.Remove the eggs from the oven, season with salt and pepper and garnish with the basil and crispy Parma ham. Sprinkle over the Parmesan and serve. Preheat the oven to 200C/180C Fan/ Gas 6. Preheat the oven to 200C/180C Fan/ Gas 6. Heat a frying pan over a medium heat and add the chorizo. Once the chorizo has begun to colour and release its oil, add the shallot and garlic and cook for 2–3 minutes. Heat a frying pan over a medium heat and add the chorizo. Once the chorizo has begun to colour and release its oil, add the shallot and garlic and cook for 2–3 minutes. Deglaze the pan with the sherry vinegar, then add the passata and cook until the sauce has thickened. Deglaze the pan with the sherry vinegar, then add the passata and cook until the sauce has thickened. Stir in the kale, basil leaves and cannellini beans. Season with salt and pepper. Stir in the kale, basil leaves and cannellini beans. Season with salt and pepper. Divide the mixture between four large ovenproof ramekins and make a well in the middle of each. Crack 2 eggs into each well and bake for 10–12 minutes, or until the egg white is cooked but the yolk is still runny. Divide the mixture between four large ovenproof ramekins and make a well in the middle of each. Crack 2 eggs into each well and bake for 10–12 minutes, or until the egg white is cooked but the yolk is still runny. Meanwhile, drizzle the bread with olive oil and chargrill on a preheated griddle pan, or grill. Fry the Parma ham in a frying pan on a medium-high heat, until crisp. Meanwhile, drizzle the bread with olive oil and chargrill on a preheated griddle pan, or grill. Fry the Parma ham in a frying pan on a medium-high heat, until crisp. Remove the eggs from the oven, season with salt and pepper and garnish with the basil and crispy Parma ham. Sprinkle over the Parmesan and serve. Remove the eggs from the oven, season with salt and pepper and garnish with the basil and crispy Parma ham. Sprinkle over the Parmesan and serve."
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} | e2cee52491640a90df1d7b8363c49f97d0059baafabf19bf487f438030bf4baa | Roast duck with Provencal black figs recipe
An average of 4.5 out of 5 stars from 10 ratings A bistro-style duck dish, served with black figs, cassis and buttery fried rosemary potatoes on the side. 1 garlic clove, crushed175g/6oz unsalted butter, softened3 sprigs rosemary, finely chopped2-3 ripe Provencal black figs (alternatively use Turkish black figs), cut into quartersicing sugar (optional)1 sprig fresh thyme, leaves pickedgood splash cassis vegetable oil, for deep frying1 large, good chipping potato, chopped into rough cubes a little bigger than 1cm/½ in1 free-range duck breastsmall bunch tenderstem broccoli flaked sea salt 1 garlic clove, crushed 175g/6oz unsalted butter, softened 3 sprigs rosemary, finely chopped 2-3 ripe Provencal black figs (alternatively use Turkish black figs), cut into quarters icing sugar (optional) 1 sprig fresh thyme, leaves picked good splash cassis vegetable oil, for deep frying 1 large, good chipping potato, chopped into rough cubes a little bigger than 1cm/½ in 1 free-range duck breast small bunch tenderstem broccoli flaked sea salt Method Combine the garlic with a pinch of sea salt, to make a fine paste. Stir into 150g/5½oz of the butter and set aside. Mix the rosemary 50:50 with sea salt in a small bowl.Heat the remaining butter in a frying pan and add the figs and a sprinkle of icing sugar, if using. Cook, until lightly caramelised. Stir in the thyme leaves and season with the rosemary salt. Deglaze the pan with the cassis, simmer for a moment and set aside.Preheat the oven to 210C/190C Fan/Gas 6.Boil the potato cubes in lightly salted water, until cooked. Steam dry and gently fluff the edges in the colander.Heat the oil in a deep fat fryer or large pan to 190C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the potatoes until crisp and golden-brown. Carefully remove and put on a plate lined with kitchen paper. Remove the kitchen paper and add the garlic butter, toss together with a good sprinkle of rosemary salt.Heat an ovenproof frying pan and add the duck, frying skin-side down, until golden-brown.Transfer the pan to the preheated oven and continue to cook skin-side down for about 6 minutes (depending on the size of the breast). Remove from the oven and leave the duck to rest for about 5 minutes skin-side up.Put the broccoli into a steamer or colander set over a pan of boiling water. Cover with a lid or tight-fitting foil and steam for 5 minutes.Carve the duck and serve with the figs, rosemary potatoes and steamed broccoli. Drizzle with the cassis sauce. Combine the garlic with a pinch of sea salt, to make a fine paste. Stir into 150g/5½oz of the butter and set aside. Combine the garlic with a pinch of sea salt, to make a fine paste. Stir into 150g/5½oz of the butter and set aside. Mix the rosemary 50:50 with sea salt in a small bowl. Mix the rosemary 50:50 with sea salt in a small bowl. Heat the remaining butter in a frying pan and add the figs and a sprinkle of icing sugar, if using. Cook, until lightly caramelised. Stir in the thyme leaves and season with the rosemary salt. Deglaze the pan with the cassis, simmer for a moment and set aside. Heat the remaining butter in a frying pan and add the figs and a sprinkle of icing sugar, if using. Cook, until lightly caramelised. Stir in the thyme leaves and season with the rosemary salt. Deglaze the pan with the cassis, simmer for a moment and set aside. Preheat the oven to 210C/190C Fan/Gas 6. Preheat the oven to 210C/190C Fan/Gas 6. Boil the potato cubes in lightly salted water, until cooked. Steam dry and gently fluff the edges in the colander. Boil the potato cubes in lightly salted water, until cooked. Steam dry and gently fluff the edges in the colander. Heat the oil in a deep fat fryer or large pan to 190C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the potatoes until crisp and golden-brown. Carefully remove and put on a plate lined with kitchen paper. Remove the kitchen paper and add the garlic butter, toss together with a good sprinkle of rosemary salt. Heat the oil in a deep fat fryer or large pan to 190C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the potatoes until crisp and golden-brown. Carefully remove and put on a plate lined with kitchen paper. Remove the kitchen paper and add the garlic butter, toss together with a good sprinkle of rosemary salt. Heat an ovenproof frying pan and add the duck, frying skin-side down, until golden-brown. Heat an ovenproof frying pan and add the duck, frying skin-side down, until golden-brown. Transfer the pan to the preheated oven and continue to cook skin-side down for about 6 minutes (depending on the size of the breast). Remove from the oven and leave the duck to rest for about 5 minutes skin-side up. Transfer the pan to the preheated oven and continue to cook skin-side down for about 6 minutes (depending on the size of the breast). Remove from the oven and leave the duck to rest for about 5 minutes skin-side up. Put the broccoli into a steamer or colander set over a pan of boiling water. Cover with a lid or tight-fitting foil and steam for 5 minutes. Put the broccoli into a steamer or colander set over a pan of boiling water. Cover with a lid or tight-fitting foil and steam for 5 minutes. Carve the duck and serve with the figs, rosemary potatoes and steamed broccoli. Drizzle with the cassis sauce. Carve the duck and serve with the figs, rosemary potatoes and steamed broccoli. Drizzle with the cassis sauce. | {
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"title": "Roast duck with Provencal black figs recipe",
"content": "An average of 4.5 out of 5 stars from 10 ratings A bistro-style duck dish, served with black figs, cassis and buttery fried rosemary potatoes on the side. 1 garlic clove, crushed175g/6oz unsalted butter, softened3 sprigs rosemary, finely chopped2-3 ripe Provencal black figs (alternatively use Turkish black figs), cut into quartersicing sugar (optional)1 sprig fresh thyme, leaves pickedgood splash cassis vegetable oil, for deep frying1 large, good chipping potato, chopped into rough cubes a little bigger than 1cm/½ in1 free-range duck breastsmall bunch tenderstem broccoli flaked sea salt 1 garlic clove, crushed 175g/6oz unsalted butter, softened 3 sprigs rosemary, finely chopped 2-3 ripe Provencal black figs (alternatively use Turkish black figs), cut into quarters icing sugar (optional) 1 sprig fresh thyme, leaves picked good splash cassis vegetable oil, for deep frying 1 large, good chipping potato, chopped into rough cubes a little bigger than 1cm/½ in 1 free-range duck breast small bunch tenderstem broccoli flaked sea salt Method Combine the garlic with a pinch of sea salt, to make a fine paste. Stir into 150g/5½oz of the butter and set aside. Mix the rosemary 50:50 with sea salt in a small bowl.Heat the remaining butter in a frying pan and add the figs and a sprinkle of icing sugar, if using. Cook, until lightly caramelised. Stir in the thyme leaves and season with the rosemary salt. Deglaze the pan with the cassis, simmer for a moment and set aside.Preheat the oven to 210C/190C Fan/Gas 6.Boil the potato cubes in lightly salted water, until cooked. Steam dry and gently fluff the edges in the colander.Heat the oil in a deep fat fryer or large pan to 190C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the potatoes until crisp and golden-brown. Carefully remove and put on a plate lined with kitchen paper. Remove the kitchen paper and add the garlic butter, toss together with a good sprinkle of rosemary salt.Heat an ovenproof frying pan and add the duck, frying skin-side down, until golden-brown.Transfer the pan to the preheated oven and continue to cook skin-side down for about 6 minutes (depending on the size of the breast). Remove from the oven and leave the duck to rest for about 5 minutes skin-side up.Put the broccoli into a steamer or colander set over a pan of boiling water. Cover with a lid or tight-fitting foil and steam for 5 minutes.Carve the duck and serve with the figs, rosemary potatoes and steamed broccoli. Drizzle with the cassis sauce. Combine the garlic with a pinch of sea salt, to make a fine paste. Stir into 150g/5½oz of the butter and set aside. Combine the garlic with a pinch of sea salt, to make a fine paste. Stir into 150g/5½oz of the butter and set aside. Mix the rosemary 50:50 with sea salt in a small bowl. Mix the rosemary 50:50 with sea salt in a small bowl. Heat the remaining butter in a frying pan and add the figs and a sprinkle of icing sugar, if using. Cook, until lightly caramelised. Stir in the thyme leaves and season with the rosemary salt. Deglaze the pan with the cassis, simmer for a moment and set aside. Heat the remaining butter in a frying pan and add the figs and a sprinkle of icing sugar, if using. Cook, until lightly caramelised. Stir in the thyme leaves and season with the rosemary salt. Deglaze the pan with the cassis, simmer for a moment and set aside. Preheat the oven to 210C/190C Fan/Gas 6. Preheat the oven to 210C/190C Fan/Gas 6. Boil the potato cubes in lightly salted water, until cooked. Steam dry and gently fluff the edges in the colander. Boil the potato cubes in lightly salted water, until cooked. Steam dry and gently fluff the edges in the colander. Heat the oil in a deep fat fryer or large pan to 190C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the potatoes until crisp and golden-brown. Carefully remove and put on a plate lined with kitchen paper. Remove the kitchen paper and add the garlic butter, toss together with a good sprinkle of rosemary salt. Heat the oil in a deep fat fryer or large pan to 190C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the potatoes until crisp and golden-brown. Carefully remove and put on a plate lined with kitchen paper. Remove the kitchen paper and add the garlic butter, toss together with a good sprinkle of rosemary salt. Heat an ovenproof frying pan and add the duck, frying skin-side down, until golden-brown. Heat an ovenproof frying pan and add the duck, frying skin-side down, until golden-brown. Transfer the pan to the preheated oven and continue to cook skin-side down for about 6 minutes (depending on the size of the breast). Remove from the oven and leave the duck to rest for about 5 minutes skin-side up. Transfer the pan to the preheated oven and continue to cook skin-side down for about 6 minutes (depending on the size of the breast). Remove from the oven and leave the duck to rest for about 5 minutes skin-side up. Put the broccoli into a steamer or colander set over a pan of boiling water. Cover with a lid or tight-fitting foil and steam for 5 minutes. Put the broccoli into a steamer or colander set over a pan of boiling water. Cover with a lid or tight-fitting foil and steam for 5 minutes. Carve the duck and serve with the figs, rosemary potatoes and steamed broccoli. Drizzle with the cassis sauce. Carve the duck and serve with the figs, rosemary potatoes and steamed broccoli. Drizzle with the cassis sauce."
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} | d64e551bc44fdf341f44b88dd2e2a152302f8fbd4950c35546b5cb13eab75e8b | Creamy chicken and spinach gnocchi bake recipe
An average of 4.2 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_spinach_gnocchi_16914_16x9.jpg The perfect weeknight comfort food, this easy bake uses crème fraîche and lemon to keep the flavours zesty yet indulgent. 2 tbsp olive oil 300g/10½oz chicken thighs, boneless and skin removed60ml/4 tbsp dry white wine 1 medium onion, sliced 2 garlic cloves, crushed4 springs fresh thyme, leaves picked300ml/½ pint crème fraîche ½ lemon, zest and juice1 tsp runny honey 100g/3½oz baby spinach 500g/1lb 2oz pack gnocchi 50g/1¾oz mature Cheddar, grated 1 tbsp fresh parsley, roughly chopped sea salt and cracked black pepper 2 tbsp olive oil 300g/10½oz chicken thighs, boneless and skin removed 60ml/4 tbsp dry white wine 1 medium onion, sliced 2 garlic cloves, crushed 4 springs fresh thyme, leaves picked 300ml/½ pint crème fraîche ½ lemon, zest and juice 1 tsp runny honey 100g/3½oz baby spinach 500g/1lb 2oz pack gnocchi 50g/1¾oz mature Cheddar, grated 1 tbsp fresh parsley, roughly chopped sea salt and cracked black pepper Method Preheat the oven 200C/180C Fan/Gas 6. Heat 1 tablespoon of oil in a large, ovenproof frying pan over a medium-high heat. Add the chicken thighs and fry until golden brown, about 4–5 minutes. Use tongs to turn the chicken and continue to cook on the other side for a further 4–5 minutes depending on the thickness. Once the chicken is golden and cooked through, transfer to a bowl. Pour the wine into the pan to deglaze, making sure to scrape the pan clean with a wooden spoon – this is where all the flavour is. After 2 minutes, pour the wine into the bowl with the chicken. In the same pan, heat the remaining tablespoon of oil. Add the onion and fry for 3–4 minutes until the onion starts to soften. Add the garlic and chopped thyme along with a pinch of salt and fry for a further minute. Use scissors to cut the cooked chicken into chunks, then return the meat to the pan along with the wine and any resting juices. Stir through the crème fraiche, lemon zest and juice. Season with salt and pepper and stir through the honey. Allow the sauce to gently simmer for 2 minutes before adding the spinach. Allow the spinach to wilt then add the gnocchi and stir everything together thoroughly. Sprinkle the Cheddar over the gnocchi. Transfer the pan to the oven and bake for 20–25 minutes until the cheese is golden and crispy and the gnocchi is tender. Remove from the oven and allow to sit for 5 minutes. Sprinkle with the parsley and a crack of black pepper. Best served alongside green beans and crusty bread for dipping. Preheat the oven 200C/180C Fan/Gas 6. Heat 1 tablespoon of oil in a large, ovenproof frying pan over a medium-high heat. Add the chicken thighs and fry until golden brown, about 4–5 minutes. Preheat the oven 200C/180C Fan/Gas 6. Heat 1 tablespoon of oil in a large, ovenproof frying pan over a medium-high heat. Add the chicken thighs and fry until golden brown, about 4–5 minutes. Use tongs to turn the chicken and continue to cook on the other side for a further 4–5 minutes depending on the thickness. Once the chicken is golden and cooked through, transfer to a bowl. Use tongs to turn the chicken and continue to cook on the other side for a further 4–5 minutes depending on the thickness. Once the chicken is golden and cooked through, transfer to a bowl. Pour the wine into the pan to deglaze, making sure to scrape the pan clean with a wooden spoon – this is where all the flavour is. After 2 minutes, pour the wine into the bowl with the chicken. Pour the wine into the pan to deglaze, making sure to scrape the pan clean with a wooden spoon – this is where all the flavour is. After 2 minutes, pour the wine into the bowl with the chicken. In the same pan, heat the remaining tablespoon of oil. Add the onion and fry for 3–4 minutes until the onion starts to soften. Add the garlic and chopped thyme along with a pinch of salt and fry for a further minute. In the same pan, heat the remaining tablespoon of oil. Add the onion and fry for 3–4 minutes until the onion starts to soften. Add the garlic and chopped thyme along with a pinch of salt and fry for a further minute. Use scissors to cut the cooked chicken into chunks, then return the meat to the pan along with the wine and any resting juices. Stir through the crème fraiche, lemon zest and juice. Season with salt and pepper and stir through the honey. Use scissors to cut the cooked chicken into chunks, then return the meat to the pan along with the wine and any resting juices. Stir through the crème fraiche, lemon zest and juice. Season with salt and pepper and stir through the honey. Allow the sauce to gently simmer for 2 minutes before adding the spinach. Allow the spinach to wilt then add the gnocchi and stir everything together thoroughly. Allow the sauce to gently simmer for 2 minutes before adding the spinach. Allow the spinach to wilt then add the gnocchi and stir everything together thoroughly. Sprinkle the Cheddar over the gnocchi. Transfer the pan to the oven and bake for 20–25 minutes until the cheese is golden and crispy and the gnocchi is tender. Sprinkle the Cheddar over the gnocchi. Transfer the pan to the oven and bake for 20–25 minutes until the cheese is golden and crispy and the gnocchi is tender. Remove from the oven and allow to sit for 5 minutes. Sprinkle with the parsley and a crack of black pepper. Best served alongside green beans and crusty bread for dipping. Remove from the oven and allow to sit for 5 minutes. Sprinkle with the parsley and a crack of black pepper. Best served alongside green beans and crusty bread for dipping. | {
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"title": "Creamy chicken and spinach gnocchi bake recipe",
"content": "An average of 4.2 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_spinach_gnocchi_16914_16x9.jpg The perfect weeknight comfort food, this easy bake uses crème fraîche and lemon to keep the flavours zesty yet indulgent. 2 tbsp olive oil 300g/10½oz chicken thighs, boneless and skin removed60ml/4 tbsp dry white wine 1 medium onion, sliced 2 garlic cloves, crushed4 springs fresh thyme, leaves picked300ml/½ pint crème fraîche ½ lemon, zest and juice1 tsp runny honey 100g/3½oz baby spinach 500g/1lb 2oz pack gnocchi 50g/1¾oz mature Cheddar, grated 1 tbsp fresh parsley, roughly chopped sea salt and cracked black pepper 2 tbsp olive oil 300g/10½oz chicken thighs, boneless and skin removed 60ml/4 tbsp dry white wine 1 medium onion, sliced 2 garlic cloves, crushed 4 springs fresh thyme, leaves picked 300ml/½ pint crème fraîche ½ lemon, zest and juice 1 tsp runny honey 100g/3½oz baby spinach 500g/1lb 2oz pack gnocchi 50g/1¾oz mature Cheddar, grated 1 tbsp fresh parsley, roughly chopped sea salt and cracked black pepper Method Preheat the oven 200C/180C Fan/Gas 6. Heat 1 tablespoon of oil in a large, ovenproof frying pan over a medium-high heat. Add the chicken thighs and fry until golden brown, about 4–5 minutes. Use tongs to turn the chicken and continue to cook on the other side for a further 4–5 minutes depending on the thickness. Once the chicken is golden and cooked through, transfer to a bowl. Pour the wine into the pan to deglaze, making sure to scrape the pan clean with a wooden spoon – this is where all the flavour is. After 2 minutes, pour the wine into the bowl with the chicken. In the same pan, heat the remaining tablespoon of oil. Add the onion and fry for 3–4 minutes until the onion starts to soften. Add the garlic and chopped thyme along with a pinch of salt and fry for a further minute. Use scissors to cut the cooked chicken into chunks, then return the meat to the pan along with the wine and any resting juices. Stir through the crème fraiche, lemon zest and juice. Season with salt and pepper and stir through the honey. Allow the sauce to gently simmer for 2 minutes before adding the spinach. Allow the spinach to wilt then add the gnocchi and stir everything together thoroughly. Sprinkle the Cheddar over the gnocchi. Transfer the pan to the oven and bake for 20–25 minutes until the cheese is golden and crispy and the gnocchi is tender. Remove from the oven and allow to sit for 5 minutes. Sprinkle with the parsley and a crack of black pepper. Best served alongside green beans and crusty bread for dipping. Preheat the oven 200C/180C Fan/Gas 6. Heat 1 tablespoon of oil in a large, ovenproof frying pan over a medium-high heat. Add the chicken thighs and fry until golden brown, about 4–5 minutes. Preheat the oven 200C/180C Fan/Gas 6. Heat 1 tablespoon of oil in a large, ovenproof frying pan over a medium-high heat. Add the chicken thighs and fry until golden brown, about 4–5 minutes. Use tongs to turn the chicken and continue to cook on the other side for a further 4–5 minutes depending on the thickness. Once the chicken is golden and cooked through, transfer to a bowl. Use tongs to turn the chicken and continue to cook on the other side for a further 4–5 minutes depending on the thickness. Once the chicken is golden and cooked through, transfer to a bowl. Pour the wine into the pan to deglaze, making sure to scrape the pan clean with a wooden spoon – this is where all the flavour is. After 2 minutes, pour the wine into the bowl with the chicken. Pour the wine into the pan to deglaze, making sure to scrape the pan clean with a wooden spoon – this is where all the flavour is. After 2 minutes, pour the wine into the bowl with the chicken. In the same pan, heat the remaining tablespoon of oil. Add the onion and fry for 3–4 minutes until the onion starts to soften. Add the garlic and chopped thyme along with a pinch of salt and fry for a further minute. In the same pan, heat the remaining tablespoon of oil. Add the onion and fry for 3–4 minutes until the onion starts to soften. Add the garlic and chopped thyme along with a pinch of salt and fry for a further minute. Use scissors to cut the cooked chicken into chunks, then return the meat to the pan along with the wine and any resting juices. Stir through the crème fraiche, lemon zest and juice. Season with salt and pepper and stir through the honey. Use scissors to cut the cooked chicken into chunks, then return the meat to the pan along with the wine and any resting juices. Stir through the crème fraiche, lemon zest and juice. Season with salt and pepper and stir through the honey. Allow the sauce to gently simmer for 2 minutes before adding the spinach. Allow the spinach to wilt then add the gnocchi and stir everything together thoroughly. Allow the sauce to gently simmer for 2 minutes before adding the spinach. Allow the spinach to wilt then add the gnocchi and stir everything together thoroughly. Sprinkle the Cheddar over the gnocchi. Transfer the pan to the oven and bake for 20–25 minutes until the cheese is golden and crispy and the gnocchi is tender. Sprinkle the Cheddar over the gnocchi. Transfer the pan to the oven and bake for 20–25 minutes until the cheese is golden and crispy and the gnocchi is tender. Remove from the oven and allow to sit for 5 minutes. Sprinkle with the parsley and a crack of black pepper. Best served alongside green beans and crusty bread for dipping. Remove from the oven and allow to sit for 5 minutes. Sprinkle with the parsley and a crack of black pepper. Best served alongside green beans and crusty bread for dipping."
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